West Bend AUTOMATIC BREAD MAKER Spécifications

WEST BEND AUTOMATIC BREAD AND DOUGH MAKER WITH ONE HOUR BREAD CYCLE TABLE OF CONTENTS Important Safeguards……………………….1-2 Using Timer……………………………..1

10 Typically E-H will appear in display when you make consecutive loaves and forget to turn machine off between loaves. Allow chamber to cool down w

114. Plug bread maker cord into a 120 volt AC electrical outlet ONLY. SEL will flash in display. Press select button for type of bread being made.

125. Press start button once to turn machine on. When turned on, the dough will be mixed, kneaded and allowed to rise. At this time, “End” will app

13BREAKDOWN OF BREAD/DOUGH CYCLES SETTING 0 1 2 3 4 5 6 7 8 9 10 11 12 Cycle EXTEND BAKE BASIC REG 1 lb BASIC LARGE 1-1/2 lb BASIC LARGE DARK

14* Too much yeast. * Use amount recommended in recipe 5. Gnarly, knotted top, not smooth * Not enough liquid. * Too much flour * Tops of loa

1519. WHOOPS! Machine unplugged by mistake or power lost during use. How can I save the bread? * If machine in knead cycle, reprogram to the sam

16OLD FASHIONED WHITE BREAD Made with milk for a tender crust and fine texture. Bread just like a Grandma used to make that now you can make, too!

17 EGG BREAD 1 Pound Loaf** INGREDIDENTS 1-1/2 Pound Loaf 5-1/2 ounces (2/3 cup) MILK, 75-85°°°°F 5-1/2 ounces (2/3 cup) 1 EGG, large 2 1 tablespoo

18 100% WHOLE WHEAT BREAD A dense bread, packed with fiber since all whole wheat flour is used. Longer rise time at wheat settings provide great re

19FRENCH BREAD Crusty on the outside, chewy on the inside. Just the way it should be! 1 Pound Loaf INGREDIENTS 1-1/2 Pound Loaf 7 ounces (3/4

2IMPORTANT INFORMATION ON PROTECTING ELECTRONIC CONTROL To protect bread maker’s electronic control against possible damage caused by surges in elect

20 RAISIN 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

21 DOUGH SETTING • The recipes in this section can be made at the dough setting. The dough setting will prepare the dough for you by kneading it

22BASIC DINNER ROLLS/BREAD STICKS Make this basic dough and shape into your favorite dinner rolls, such as cloverleaf, crescent and parker or even

23 HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH FOR CRESCENT ROLLS: FOR CLOVERLEAF ROLLS Divide dough into 4 equal pieces Divid

24 PIZZA DOUGH The single curst recipe will make enough dough for a 12- to 14 inch pizza. Crust will be thicker in a 12-inche pan, thinner in a 1

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

26TRADITIONAL FRENCH BREAD Shape dough into a traditional shaped loaf and bake in your own oven. Makes 1 large loaf. INGREDIENTS 9 ounces (1 cup

27NUT BREAD This is the master recipe of which variations can be created as provided below. Always make sure to grease the inside of pan and knead

28MAKING YOUR OWN QUICK BREAD RECIPES: Your own quick bread recipes may be prepared in your bread maker at the quick bread setting following these g

29ONE HOUR BREAD CYCLE Your bread maker has a special cycle for making fresh, hot bread in just one hour. For best results, follow these guidelines

32. HOW TO MEASURE Measuring ingredients the right way with the correct measuring cups and spoons is not important when making bread. See measuring

30 OLD FASHION 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

31 RAISIN BREAD Warm from the bread maker or toasted. A great way to start the day. 1 Pound Loaf INGREDIDENTS 1-1/2 Pound Loaf 6 ounces (3/4 cu

32 FRENCH BREAD Crusty on the outside, chewy on the inside. Just the way it should be. 1 Pound Loaf INGREDIDENTS 1-1/2 Pound Loaf 6 ounces (3/4

3390 DAY WARRANTY Your West Bend  Warranty covers failures in the materials and workmanship of this Bread Maker for 90 days from the date of origin

47. DO NOT EXCEED the ingredient capacity of the bread maker. See “KNOW YOUR INGREDIENTS” section in this booklet on pages 4 to 7. Use only fresh i

5• MILK enhances flavor and increases the nutritional value of bread. Any type of milk (whole, 2%, 1% skim, buttermilk or canned evaporated milk) c

6Or, you can use a large egg as a substitute for vital gluten as it too will increase the protein content. If using an egg, add it to the liquid in

7MAKE YOUR OWN MIXES To save time, money and energy, you can prepare your own bread mixes and store them in the refrigerator until ready to use. Si

8 MEASUREMENT EQUIVALENT CHART CUP = FLUID OUNCE = TBSP. = TSP. 1 = 8 = 16 = 48 7/8 = 7 = 14 = 42 3/4 = 6 = 12 = 36 2/3 = 5-1/3 = 10-2/3 = 3

9The select settings offered are: Basic White 0 Extend bake Whole Wheat 4 Regular 1 lb. Specialty 7 French 1 Regular 5 Large 1-1/2 lb