West-bend L5141 Manuel d'utilisateur

1WEST BEND® AUTOMATIC BREAD AND DOUGH MAKER WITH ONE-HOUR BREAD EXPRESS™ L5141 Register this and other West Bend products through our website: www.we

10The basic/specialty bread setting can be used for almost any bread recipe containing at least 50% bread flour. If a recipe contains less than 50% b

11off. If ‘col’ appears in display, move bread maker to a warmer area for 15 minutes or until machine can be turned on without warning going off. If

12mixed in during the remainder of the knead cycle. DO NOT STOP THE MACHINE TO ADD INGREDIENTS. If no ingredients are to be added, simply ignore this

13machine. Complete recipe following instructions. The bread maker will automatically turn itself off upon completion of the dough cycle and the red

14damage. After cleaning, replace cover by aligning attachment bar into hinge on back of bread maker. Cover should move freely up and down after bein

15RISE After the dough is kneaded, it is allowed to rise for a certain period of time. You may hear faint clicking sounds during the rise as gentle

16TROUBLESHOOTING GUIDE Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their p

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19NUTRITIONAL INFORMATION Nutritional information is based on a ½ inch thick slice of bread. The following nutritional information was calculated us

2Important Safety Instructions: This appliance has a polarized plug (one blade is wider than the other). As a Safety feature, this plug will fit in a

20OLD FASHIONED WHITE BREAD Made with milk for a tender crust and fine texture. Bread just like Grandma used to make that now you can make, too! 1

21FRENCH BREAD Crusty on the outside, chewy on the inside. Just the way it should be! 1 Pound Loaf INGREDIENTS 1½ Pound Loaf 7 ounces (¾ cup +

22RAISIN BREAD What better bread to wake up to in the morning! Warm from the bread maker or toasted, a great way to start the day. 1 Pound Loaf I

23100% WHOLE WHEAT BREAD A dense bread, packed with fiber since all whole wheat flour is used. Longer kneading cycle at wheat setting will provide

24ONE-HOUR BREAD EXPRESS™ Your bread maker has a special cycle for making fresh, hot bread in just one hour. For best results, follow these guideline

25OLD FASHIONED WHITE BREAD Made with milk for a tender crust and fine texture. Bread just like Grandma used to make. Now you can make it too! 1 Po

26RAISIN BREAD Warm from the bread maker or toasted. A great way to start the day. 1 Pound Loaf INGREDIENTS 1½ Pound Loaf 6½ ounces (¾ cup + 1 T

27FRENCH BREAD Crusty on the outside, chewy on the inside. Just the way it should be! 1 Pound Loaf INGREDIENTS

28Use LUKEWARM water, 75-85°F, to activate the yeast for best results. DO NOT USE HOT WATER, above 100°F, as this can affect the yeast. MILK MUST BE

29BASIC DINNER ROLLS/BREAD STICKS Make this basic dough and shape into your favorite dinner rolls, such as cloverleaf, crescent and parker or even

33. Measure bread flour, sugar, dry milk and salt; add to pan. Level ingredients. 4. Make shallow well in center of dry ingredients; add yeast to ce

30HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH FOR CRESCENT ROLLS: Divide dough into 4 equal pieces. Roll each piece into a circle ¼-inch t

31PIZZA DOUGH The single crust recipe will make enough dough for a 12 to 14-inch pizza. Crust will be thicker in a 12-inch pan, thinner in a 14-inc

32CINNAMON ROLLS No one can resist these taste-tempting rolls, especially when warm from the oven. Can be made the night before, refrigerated and ba

33TRADITIONAL FRENCH BREAD Shape dough into a traditional shaped loaf and bake in your own oven. Makes 1 large loaf. INGREDIENTS 8 ounces (1 cu

34Specifications: 120 V AC, 60 HZ Heater- 430 Watts VALID ONLY IN USA AND CANADA Motor- 145 Watts BONUS RECIPE BOOK A recipe book containing doze

4fresh ingredients. The red on light will remain off and the display will reset to the default setting: basic/specialty, medium crust, with 3:10 in d

5DO NOT EXCEED 3 cups of bread flour for the 1½ pound loaf or 2 cups bread flour for the 1 pound loaf. Breads containing whole wheat, cereals or oats

6SALT has several functions in making bread. It inhibits the yeast growth while strengthening the gluten structure to make the dough more elastic, pl

7NOT AT AN ANGLE. The liquid level MUST be right to the measurement marking, not above or below. A “LOOKS CLOSE ENOUGH” measurement can spell disaste

8HIGH ALTITUDE ADJUSTMENT: Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the dough to rise more quickly. The d

9ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES: After you have prepared some of the recipes in this book, you may wish to adapt some of your favorite co