West-bend L5231 Manuel d'utilisateur

1WEST BEND - AUTOMATIC BREAD & DOUGH MAKER RECIPES AND INSTRUCTIONS – L5231 REGISTER THIS AND OTHER WEST BEND® PRODUCTS THROUGH OUR WEBSITE www.w

101. Unplug cord from electrical outlet and allow bread maker to cool before cleaning. 2. The bread pan and knead bar must be cleaned after each us

11KNEAD – Knead time varies by setting: basic/specialty is 20 minutes; whole wheat is 30 minutes and dough is 20 minutes. Whole wheat requires the lo

125. Gnarly, knotted top, not smooth. -Not enough liquid. -Too much flour. -Tops may not all be perfectly shaped, but will not affect flavor. -Increa

1318. Burning odor noted during operation. -Ingredients spilled inside oven. -Pan leaks. -Exceeding capacity of bread pan. -Be careful not to spi

14RECIPES RAISIN BREAD - Basic/specialty 1 Pound Loaf INGREDIENTS 1½ Pound Loaf 6½ ounces (¾ cup + 1 tbsp.) WATER, 75-85° F 9½ oun

15basic/specialty GARLIC BREAD 1 Pound Loaf INGREDIENTS 1½ Pound Loaf 6 ounces (¾ cup) 1 tabl

16whole wheat 100% WHOLE WHEAT BREAD 1 Pound Loaf INGREDIENTS 1½ Pound Loaf 6 ounces (3/4

17DOUGH SETTING The dough setting will prepare dough for hand shaping and baking dinner rolls, cinnamon rolls, donuts, bread sticks or your own doug

18dough BASIC DINNER ROLLS/BREAD STICKS

19dough CINNAMON ROLLS INGREDIENTS DOUGH: 8 ounces (1 cup) 1 4 tablespoons 3⅓ cups 3 tablespoons ½ teaspoon 2 teaspoons -or- 1½ teaspoons FILLING:

2“QUICK START” STEPS FOR THE FIRST LOAF 1. WHAT YOU WILL NEED FOR MEASURING FOR MAKING BREAD • See-through liquid measuring cup with graduated

20dough TRADITIONAL PIZZA DOUGH SINGLE CRUST INGREDIENTS DOUBLE CRUST 7 ounces (¾ cup + 2 tbsp.) 2 tablespoons 2½ cups ½ teaspoon ½ teaspoon 2 teas

2190 DAY WARRANTY Your West Bend® Warranty covers failures in the materials and workmanship of this Bread Maker for 90 days from the date of origina

3• FLOUR is the main ingredient in making bread. It provides structure and food for the yeast. Several different types of flour can be used in you

4• BUTTER, MARGARINE, SHORTENING and OILS serve several purposes as they tenderize the bread, add flavor and richness and contribute to the storage

5• DO NOT EXCEED the ingredient capacity of the bread maker. Use only fresh ingredients. • ALWAYS ADD INGREDIENTS in the order listed: liquid ingr

6ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES - After you have prepared some of the recipes in this book, you may wish to adapt your own conventional b

7 1. Follow steps 1-4 for making bread on page 9 or dough on page 19. Count the number of hours and minutes between the time you will start the mach

8START/STOP OR ON/OFF BUTTON - (Wording for this button varies with model.) Use the start/stop button to turn bread maker on and off. Before startin

9After dry ingredients are added to pan, tap pan to settle ingredients, then level, pushing some of the dry mixture into corners of pan. This will p