West Bend L4979 Guia de Resolução de Problemas

WEST BEND Automatic Bread & Dough Maker To prevent personal injury or property damage, read and follow the instructions and/or warnings in thi

9 BECOMING FAMILIAR WITH CONTROL PANEL Before using your bread maker, it is important that you understand how to use the control panel as this is

10 When on, red signal light under the word ON will glow. To turn off, press and hold start/stop button down for about three (3) seconds or until t

11 3. Lock pan into bread maker by angling back edge of pan into oval shaped holder. Then firmly push front edge of pan down to lock in place. See D

12 CAUTION: If using hot pads rather than oven mitts for removing hot bread pan from bread maker, be careful not to allow pads to touch hot heating

13 in 10-minute increments until you reach 8:30. The maximum time for timer is 13 hours (13:00). The bread or dough process time is automatically

14 Cycles: BASIC/ SPECIALTY WHOLE WHEAT DOUGH 1½ lb. 2 lb. 1½ lb. 2 lb. MIX REST KNEAD RISE (1) STIR-DOWN (1) RISE (2) STIR-DOWN (2) RISE (

15 TROUBLESHOOTING GUIDE Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, thei

16 TROUBLESHOOTING GUIDE (continued) PROBLEM POSSIBLE CAUSE SOLUTION 10. Collapsed while baking -May be caused from baking in high altitude. -Ex

17 NUTRITIONAL INFORMATION Nutritional information was calculated using butter and whole milk when called for in the recipes and is based on a ½-in

18 Raised Doughnuts Total Calories: Focaccia Total Calories: 173.2 Total Fat(g):5.5 Total Carb(g):25.2 Total 132.1 Total Fat(g):4.3

1 IMPORTANT INFORMATION ON PROTECTING ELECTRONIC CONTROL To protect bread maker’s electronic control against possible damage caused by surges i

19 BASIC/SPECIALTY BREAD SETTING - The recipes in this section can be made at the basic/specialty bread setting. The time delay can be used with th

20 COUNTRY WHITE BREAD 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces (1¼ cups) 2 tablespoons 3⅓ cups 2 tablespoons 2 tablespoons 1¼ teaspoons

21 HONEY OATMEAL BREAD Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal. 1½ Pound Loaf INGREDIENTS 2 Pound

22 GARLIC BREAD 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces (1¼ cups) 2 tablespoons 3⅓ cups 2 tablespoons 1 tablespoon 1½ tablespoons 1¼ tea

23 SHREDDED WHEAT BREAD 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 11 ounces (1¼ cups + 3 tbsp.) 2 tablespoons 3 cups 2 large biscuits, broken 2 tabl

24 MULTI-GRAIN FRENCH 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces (1¼ cups) 1 tablespoon 2 cups 1 cup ½ cup 1¼ teaspoons 2 teaspoons - or

25 SOURDOUGH TIPS: - Do not use metal bowls or spoons to store and/or stir starter. - If starter is not going to be used immediately cover and refri

26 RAISIN BREAD 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 10½ ounces (1¼ cups + 1 tbsp.) 2 tablespoons 3⅓ cups 2 tablespoons 2 tablespoons 1½ teaspo

27 CHEESE BREAD 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 8½ ounces (1 cup + 1 tbsp.) 1 2 tablespoons 3⅓ cups 1½ tablespoons 1¼ teaspoons 2 teaspoon

28 APRICOT ALMOND BREAD 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces (1¼ cups) 2 tablespoons 3¼ cups 2 tablespoons 2 tablespoons 1¼ teaspoon

2 “QUICK START” STEPS FOR MAKING FIRST LOAF OF BREAD You are probably very anxious to start using your new bread maker without having the time to

29 WHOLE WHEAT BREAD SETTING -The recipes in this section can be made at the whole-wheat bread setting. The time delay can be used with the recipes

30 100% WHOLE WHEAT BREAD 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 9 ounces (1 cup + 2 tbsp.) 1 1 tablespoon 1 tablespoon 2 tablespoons 3⅓ cups 2 t

31 BUTTERMILK WHEAT BREAD 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 12 ounces (1½ cups) 2 tablespoons 2 cups 1¼ cups 2 tablespoons 1¼ teaspoons ¼ te

32 • Dough can be refrigerated up to three (3) to four (4) days for later use if desired. Simply remove dough from pan and place into an oiled bowl

33 WHEAT DINNER ROLLS INGREDIENTSBREAD SELECT SETTING: dough8½ ounces (1 cup + 1tbsp.) 3 tablespoons 1½ cups 1½ cups 3½ tablespoons 2 tablespoons

34 PIZZA DOUGH Single Crust 12-14 inch INGREDIENTSDouble Crust 2-12/14 inch7½ ounces (¾ cup + 3 tbsp.) 2 tablespoons 2½ cups ½ teaspoon ½ teaspoon

35 FOLLOW THESE INSTRUCTIONS FOR THE FOCACCIA RECIPE BREAD SELECT SETTING TO USE: dough 1. Add water and butter to pan. 2. Add all bread flour, su

36 FOLLOW THESE INSTRUCTIONS FOR THE CROISSANT RECIPE BREAD SELECT SETTING TO USE: dough 1. Add water and 3 tablespoons butter to pan. 2. Add brea

37 CINNAMON ROLLS Bread Select Setting: dough INGREDIENTS8 ounces (1 cup) 1 4 tablespoons 3⅓ cups 3 tablespoons ½ teaspoon 2 teaspoons - or – 1½

38 RAISED DOUGHNUTS Bread Select Setting: dough INGREDIENTS6 ounces (¾ cup) 2 ounces (¼ cup) 1 4 tablespoons 3½ cups ¼ cup 1 teaspoon 2 teaspoons

3 OTHER TIPS TO KEEP IN MIND WHEN USING YOUR BREAD MAKER 1. DO NOT REMOVE the bread pan or touch any moving parts when bread maker is in operation

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4 • RYE FLOUR can be used in combination with bread flour in the preparation of rye or pumpernickel bread. But, it cannot be used alone as it does

5 • EGGS add color, richness and leavening to bread. Use large eggs. No premixing is needed. Egg substitutes can be used in place of fresh eggs

6 prevent liquid from seeping up. Make a slight well in center of dry ingredients and place the yeast in the well. This sequence is very important,

7 ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES After you have prepared some of the recipes in this book, you may wish to adapt

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