West Bend L4978 manuale d’uso

1 WEST BEND BREAD & DOUGH MAKER L4978 IMPORTANT SAFE GUARDS When using electrical appliances, bas ic safety precau tions should always be f ollowed to reduce the risk of fire, electrical shock and/or injur y to persons including the follo wing: • Read all instructions before using. • Do not touch hot surfaces. Use handles o r knobs. Always [...]

2 front section of this book . Please pay clos e attention on how to measure ing redients, as this is the most important step in bread machin e baking and the diff erence between success and failure. IMPOR TANT TIP S TO KEEP IN MIND WHEN MAK ING BR EAD ARE: - Ma ke sure knead bar is in pan before adding ingredients . Sim ply match hole in bar w ith[...]

3 When done, 0:00 will appear in display and audible alert will sound. T urn bread m aker off by holding START /STOP button down until red ON light goes ou t, about 3 s econds. Un lock pan using hot pads or oven m itt and sh ake bread out of pan. Cool on rack 15 to 3 0 minu tes before sl icing. See “Clean A fter Each Us e” section in this book [...]

4 KNOW YOUR INGREDIENTS - Although bread m aking seems very basic, it is a science and t he proportion s of ingredients are critical. R ead the following information to better un derstand the importance each ing redient plays in the bread making process. Als o, always make sure y our ingredient s are fresh . FLOUR is the main ingredient us ed in ma[...]

5 BUTTER, M ARGARINE and OTHER FATS AND OILS s erve several purpos es in bread m aking as they tenderize the bread, add fl avor and rich ness and contribu te to the storage lif e of bread by retaining m oisture. An excess of fat, however, can inhibit ris ing, so measure accurately. Butter, margarine an d solid shortening are in terchangeable in the[...]

6 the bread m aker. Remember, the bread m aker is not human and can not adjust for mism easured ingredients, ONLY YOU CAN MAKE SURE THE INGREDIENT S ARE MEASURED ACCU RATELY. Follo w these VERY IMPORT ANT tips when measuring ingredien ts: Read throug h the recipe and org anize the ing redients you will need in the order th ey are added to the bread[...]

7 ADAPTING YOUR FAVORITE BREAD /DOUGH RECIPES After preparin g a few of the recipes i n this book, you may wish t o adapt some of y our favorite conv e nti o nal bread recipes to the bread maker. Some experimentation will be required and you will need to check the dough during the kn ead cycle for any minor adjustm e nt th a t may be necess ary. Ei[...]

8 BECOME F AMILIAR WITH CONTROL PA NEL Befo re usi ng your bre ad make r, i t is impo rtant that you und er stand ho w to use the control pan el, as this is the “brain” of the machine. Review the following featu re s to bett er understand what eac h but ton is designed to do and the options t hat are available to y ou when using t his machine. [...]

9 TIMER BUTTONS The TIM ER buttons let you program the bread maker to start at a later time, which is especiall y convenient if you wish to wake up to a f res h loaf o f bread in the m or ning or com e home to a fresh loaf for dinn er. The timer can be programm ed to delay the start of the bread m a ker for u p to 13 hours. Simply prepare the recip[...]

10 HOW TO USE—BASI C STEPS IN MAK ING BREAD 1. Place knead bar on shaft in botto m of bread pan, matching the opening of the knead bar with the shape of the shaft. Make sure knead bar is pus hed do wn onto the shaft and the shaft area is clean. You m a y need to twist the bar s lightly to drop in place. Add knead bar t o shaft in bread pan. 2. Ad[...]

11 cover and add t he ingredients to the dou gh as it is being kneaded. DO NO T STOP THE BREA D M AKER TO A DD INGREDIENTS. T he added i ngredients will be m i xed in during the remainder of the knead cycle. CAUTION: To avoid burn i nj ury , do not touch cov er, glass window , vent or side w alls of bread mak er during the bake cycle as thes e surf[...]

12 contain non- peris hable ingredien ts that wi l l not spoil wh e n left at room tem perature for several hours bef ore the dough making process begins. NEVER USE PERISHAB LE INGREDIENTS (milk, eggs, cheese, y ogurt, etc.) WIT H THE DELA Y ST ART TIMER AS THESE INGREDIENT S CAN SPOIL WHEN HELD AT ROOM TEMP ERATURE SEVERAL HOURS B EFORE THE BREAD [...]

13 CAUTION: To prevent the risk of electrica l shock, do not imm erse bread maker base, its cord or plug in water or othe r liqui d. 3. Wipe in side chamber and out side surfaces of bread m aker w ith a damp cloth and dry w ith a soft clot h if necessary. Cover can be rem oved for cleaning. Open cover 45 deg rees , then s lide forward. Wipe c over [...]

14 RISE ( 3) The dough the n go es into t he fi nal rise t o achie ve it s maxi mu m heig ht. Agai n, yo u may he ar faint clicking sounds during the rise as gentle heat is prov ided to keep the chamber warm. BAKE The bread is then baked for the sp ecified time depending on the Bread Co lor selection made: Light, Medium, Dark. An audible alert will[...]

15 TROUBLESHOOTIN G GUIDE (c ontinued) 6. Loaf of bread is burned Bread mak er malfun ctio ning See Warranty section f or service. 7. Crust too thick B read baked too long. Use lighter crust colo r setting to shorten bake time. 8. Knead bar cann o t You mu st add water to bread Follow cleaning instru ctio ns after use. be rem o ved. pan and allow k[...]

16 TROUBLESHOOTIN G GUIDE (c ontinued) 12. Bread doesn’t slice Sliced wh ile to o hot. Allow bread to cool o n rack at least 15 to well, very sticky. 30 minutes before slicin g to release steam. Not using proper knife. Us e a good bread knife or el ectric k n i f e . 13. Open, coarse, Salt omitted. Assemble ingredient s as listed in holey textu r[...]

17 NUTRITIONAL INFORMAT ION Nutritional information is based on a ½ -inch thick slice of bread from a 1½ poun d loaf. The following nutritional information was calculated usi ng butter and whole milk when called for in the recipes. Fo r less calories and total fat, you may substitute m ar garine for b utter and low-fat milk for wh o le m il k. Co[...]

18 FOLLOW TH ESE IN STRU CTIONS F OR RECIPES O N THIS P A GE Bread Select Sett ing To Use: Basic or Bas ic Rapid 1. Add li quid ingredients to pan. 2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level in gredients, pushing some of the mixture into th e corners. Place butter into corners of pan. 3. Make a well [...]

19 FOLLOW TH ESE IN STRU CTION S F OR THE R ECIP E BELO W Bread Select Sett ing To Use: Basic or Bas ic Rapid 1. Add liquid ingred ients to pan. 2. Add dry ingredients, except y east, to pan. Tap pan to settle dry ingredients, then level ingredients, pu shing some of the mixture into th e corners. Place butter into corners of pan. 3. Make a well in[...]

20 FOLLOW TH ESE IN STRU CTIONS F O R BOTH RECI PES BELO W Bead Select Setting To Use: Sweet 1. Add li q ui d ingredients t o pan. 2. Add dry ingredients, except yeast, to pan. Tap Pan to settle dry ingredients, then then level ingred ients, pushing some of the mixture into the corn ers. P lace butter into corn ers of pan. 3. Make a well in center [...]

21 100% WHOLE WHEAT BREAD 1 Po und Loaf* * INGREDIE NTS 1½ Po und Loaf 6 ounces (¾cup) Water, 80 º F 9 ou nces(1cup + 2 Tbsp) 2 teaspoons Molass es 1 tablespoon 2 teaspoons Honey 1 tablespoon 2 ⅓ cups Whole Wheat Flour 3½ cups 1 tablespoon Dry Mil k 1½ tablespoons 1 teaspoon Salt 1½ teaspoons 1½ tables poons Bu tter or margarin e 2 tablesp[...]

22 FOR CRESCEN T ROL LS: Divide dough i nto 4 equal pieces . Roll each piece into a circle ¼-inch thick. 1. Cut each circle into 6 pie sh aped w edges. 2. Roll each wedg e from wide end to narrow tip. 3. Curve ends to form crescent. Place on greased cookie sheets, about 1 inch apart. Cover and let rise until double in size. Makes 2 dozen. FOR CLOV[...]

23 90 DAY WARRANTY Your West B end® W arr anty c overs failur es in t he material s and work mans hip of t he B read Maker for 9 0 days fro m the date of original purchase. Any failed part of the Bread Maker w ill be repaired or replaced without charge. Thi s warrant y give s yo u speci fic le gal ri ghts a nd you may al so have othe r righ ts, wh[...]