Welbilt ABM4100T Instruction Manual And Recipe Booklet
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Welbilt ABM4100T Instruction Manual And Recipe Booklet

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  • Page 2: Your Welbilt Bread Machine

    Before using the Bread Machine for the first time, please read the instructions contained in this manual. Follow the steps carefully and use the ingredients specified in the recipes. If you should have any questions about your Welbilt Bread Machine. please write to: DELETED BECAUSE THEY WENT OUT OF BUSINESS...
  • Page 3 IMPORTANT SAFEGUARDS HOUSEHOLD USE ONLY When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions before using the appliance. 2. Do not touch hot surfaces. Use the appliance’s handles or knobs. 3. To protect against electrical shock, do not immerse power cord, plugs, or the appliance in water or other liquid.
  • Page 4 14. Do use any appliance for anything other than its intended use. This unit has a short power supply cord to reduce the risk resulting from becoming entangled in or tripping over a longer cord. An extension cord may be used if you are careful in its use. If a longer detachable power- supply cord or extension cord is used, (1) the marked electrical rating of the cord set or extension cord should be at least as great as the electrical ration of the appliance, and (2) the cord...

  • Page 5: Table Of Contents

    Table of Contents Your Welbilt Bread Machine Control Panel Using Your Welbilt Bread Machine Tips For Best Baking Results Suggestions For Maximum Enjoyment and Safety Getting Started Inserting and Removing the Bread Pan Kneading, Rising, and Baking Cycles How to Make Bread or Dough...
  • Page 8 Be sure that you never exceed 1-1/2 teaspoons of yeast when baking bread from scratch (unless specified in your Welbilt recipe) or when using any other recipe or pre-mix. 2. You also can use any 2. 3 or 4 cup flour capacity recipe from many of the bread machine cookbooks available from your local bookstore or library.
  • Page 9 6. When making basic yeast bread like white, wheat and raisin, set the bread machine on the NORMAL setting by pressing the SELECT button. Determine the type of crust desired by pressing the BAKING CONTROL button for MEDIUM, DARK or LIGHT. To make yeast dough for baked goods that will be hand shaped and baked in your kitchen oven, press the SELECT button for DOUGH NORMAL.

  • Page 10: Tips For Best Baking Results

    TIPS FOR BEST BAKING RESULTS 1. All ingredients must be at room temperature. 2. Yeast is what causes the dough to rise. It is a living single cell organism that is sold dehydrated. When mixed with water, yeast is reactivated. Unfortunately, yeast can be adversely affected by extreme temperatures.

  • Page 11: Suggestions For Maximum Enjoyment And Safety

    7. Never stick your hand or any kitchen utensils into the bread pan during operation. 8. Do not use accessories or attachments not included or recommended by Welbilt. 9. Do not put any components in the dishwasher. 10. Do not attempt to tamper with or make any adjustments to the electrical components or parts.

  • Page 12: Getting Started

    GETTING STARTED Your Welbilt® Bread Machine has twelve separate programs to choose from. Making Bread Automatically: Choose the NORMAL, SWEET, RAPID/NORMAL, RAPID/SWEET, REGULAR or LARGE capacity program when making bread automatically, by pressing the SELECT and LOAF SIZE buttons. The Bread Machine will knead and rise the dough twice and then bake it to perfection.

  • Page 13: Inserting And Removing The Bread Pan

    INSERTING AND REMOVING THE BREAD PAN 1. Before using the Bread Machine for the first time, be certain to wash the bread pan and dough blade with warm water and mild dish- washing liquid. Towel dry. Never put the bread pan and blade in the dishwasher.
  • Page 14 KNEADING, RISING, AND BAKING CYCLES This chart is provided so that you will better understand how your Welbilt® Bread Machine works. NORMAL RAPID DOUGH (MINUTES) (MINUTES) (MINUTES) PROGRAM Mixing/First Kneading Rest Second Kneading/ Add Nuts/Fruit First Rise Punch Down 2 sec 2 sec...
  • Page 15 Mixing/First Kneading: The Bread Machine will intermittently mix the ingredients So, 2 minutes at which time it will then begin to knead the dough to (arm a smooth, elastic ball. Second Kneading: Knead the dough makes the gluten elastic enough to form the structure of the bread.
  • Page 17 Step 5 Press START. Step 6 If you plan to make a bread or dough with raisins, dried fruits or nuts, add these ingredients when the Bread Machine beeps eight times, five minutes before the end of the second kneading cycle. When making bread automatically, the Bread Machine will beep at the end of the baking cycle indicating that the bread is done.

  • Page 18: Recipes And Baking Guide

    RECIPES AND BAKING GUIDE PREPARATION FOR GOOD RESULTS Your Welbilt Bread Machine produces satisfying results if you carefully follow directions and use the indicated ingredients. 1. Bread Flour: When making bread in a bread machine be sure to always use bread flour which is available in 5 lb. bags in your local supermarket.

  • Page 19: How To Judge If Things Are Going Well

    HOW TO JUDGE IF THINGS ARE GOING WELL 1. Always measure the ingredients carefully using U.S. standard measuring cups and spoons. Kitchen flatware and coffee cups vary in size and should never be used. All ingredients should be at room temperature unless otherwise noted in recipe.
  • Page 20 5. If the dough appears to be very loose and sticky, it is too moist. You can overcome this problem by making sure you measure the ingredients properly or add less water (approximately one to two tablespoons less) to compensate for a higher than normal moisture content of the flour.

  • Page 21: Recipes

    WHITE BREAD 1 lb. Loaf 1.1/2 lb. Loaf 2 lb. Loaf active dry yeast 1 tsp 1-1/2 tsp 1-1/2 tsp breadflour 2cups 3cups 4 cups granulated sugar 1 Tbs 2 Tbs 2 Tbs salt 1 tsp 1-1/4 tsp 2 tsp nonfat dry milk 1 Tbs 2 Tbs...
  • Page 22 WHOLE WHEAT BREAD 1 lb. Loaf 1-112 lb. Loaf 2 lb. Loaf active dry yeast 1-1/2 tsp 1-1/2 tsp 1-1/2 tsp whole wheat flour 1 cup 1-1/2 cups 2 cups bread flour 1 cup 1-1/2 cups 2 cups granulated sugar 1 Tbs 2 Tbs 2 Tbs salt...
  • Page 23 MAPLE WALNUT WHEAT BREAD 1 lb. Loaf 1-1/2 lb Loaf 2 lb Loaf active dry yeast 1-1/2 tsp 1-1/2 tsp 1-1/2 tsp bread flour 1-1/2 cups 2 cups 3 cups whole wheat flour 1/2 cup 1 cup 1 cup salt 1 tsp 1-1/4 tsp 2 tsp...
  • Page 24 RYE BREAD 1 lb. Loaf 1.1/2 lb. Loaf 2 lb. Loaf active dry yeast 1-1/2 tsp 1-1/2 tsp 1-1/2 tsp medium rye flour 1/2 cup 1/2 cup 1 cup bread flour 1-1/2 cups 2-1/2 cups 3 cups dark brown sugar 1 Tbs 2 Tbs 2 Tbs...
  • Page 25 ONION BREAD 1lb Loaf 1-1/2 lb. Loaf 21b. Loaf active dry yeast 1-1/2 tsp 1-1/2 tsp 1-1/2 tsp bread flour 2 cups 3 cups 4 cups granulated sugar 1 Tbs 1 Tbs 2 Tbs onion soup mix 1/2 packet (1/2 oz) 1 packet (1 oz.) 1 packet (1 oz.) nonfat dry milk...
  • Page 26 CHEVRE CRACKED-PEPPER BREAD 1 lb. Loaf 1-1/2 lb. Loaf 2 lb. Loaf active dry yeast 1-1/2 tsp 1-1/2 tsp 1-1/2 tsp breadflour 2 cups 3 cups 4 cups granulated sugar 1 Tbs 1-1/2 Tbs 2 Tbs salt 1/2 tsp 1 tsp 2 tsp cracked black pepper 1-1/2 tsp...
  • Page 27 CHEDDAR BACON BREAD 1 lb Loaf 1-1/2 lb Loaf 2 lb Loaf active dry yeast 1-1/2 tsp 1-1/2 tsp 1-1/2 tsp bread flour 2 cups 3 cups 4 cups granulated sugar 1 Tbs 1 Tbs 2 Tbs salt 1 tsp 1-1/4 tsp 2 tsp nonfat dry milk...
  • Page 28 EGG BREAD 1 lb. Loaf 1-1/2 lb. loaf 2 lb. loaf active dry yeast 1-1/2 tsp 1-1/2 tsp 1-1/2 tsp bread flour 2 cups 3 cups 4 cups granulated sugar 1 Tbs 2 Tbs 2 Tbs salt 1 tsp 1-1/4 tsp 2 tsp nonfat dry milk 1 Tbs...
  • Page 29 CINNAMON NUT RAISIN BREAD 1 lb. Loaf 1-1/2 lb. Loaf 2 lb. Loaf active dry yeast 1-1/2 tsp 1-1/2 tsp 1-1/2 tsp bread flour 2 cups 3 cups 4 cups salt 1 tsp 1-1/2 tsp 2 tsp granulated sugar 1/2 Tbs 1/2 Tbs 1 Tbs brown sugar...
  • Page 30 WHOLE WHEAT ROLLS active dry yeast 2-1/4 teaspoons whole wheat flour 2 cups salt 1 teaspoon honey 2 tablespoons baking soda 1/4 teaspoon large egg 1 undrained cottage cheese 1 cup water 2-4 tablespoons (depending on how wet your cottage cheese is) All ingredients should be at room temperature, unless otherwise noted.
  • Page 31 FRENCH BREAD (BAGUETTES) active dry yeast 1 teaspoon bread flour 3 cups salt 1 teaspoon granulated sugar 1/2 teaspoon water 1 cup plus 1 tablespoon All ingredients should be at room temperature, unless otherwise noted. Add the ingredients in the order listed above. Press the SELECT button for DOUGH NORMAL.
  • Page 32 PIZZA DOUGH Two 12-inch pizzas Four 12-inch Pizzas active dry yeast 1-3/4 tsp 2 tsp bread flour 2-1/2 cups 4 cups salt 1 tsp 1-1/2 tsp granulated sugar 1/2 tsp 3/4 tsp olive oil 1-1/2 Tbs 2-1/2 Tbs water 1 cup less 2 Tbs 1-1/4 cups All ingredients should be at room temperature, unless otherwise noted.
  • Page 33 BREAD STICKS One recipe for Pizza dough (see Page 32). TOPPINGS: 1 large egg beaten with one teaspoon water 2 tablespoons finely grated Parmesan or sharp Cheddar cheese or 1 tablespoon of seeds or herbs/spices HAND-SHAPING Place prepared dough onto a lightly floured surface. Cover with a clean kitchen cloth and let rest for 5 minutes.
  • Page 34 CHALLAH Prepare one 1 lb. recipe for egg bread (see page 26) by using the dough program. PREPARE AND RESERVE 1 large egg beaten with 1 teaspoon water OPTIONAL TOPPING 1 teaspoon poppy or sesame seeds All ingredients should be at room temperature, unless otherwise noted. Add the ingredients in the order listed above.
  • Page 35 sheet which has been tightly sprinkled with cornmeal. Sprinkle bagels with optional toppings. Bake in a 375°F preheated oven for 20 to 25 minutes, or until golden brown. HINT: Due to varying flour conditions, the dough may appear too dry after kneading the first couple of minutes.
  • Page 36 HINT: Due to varying flour conditions, the dough may appear too dry after kneading the first couple of minutes. If this is the case, press STOP! RESET. Press START and add additional water, a tablespoon at a time, until the dough appears elastic. Do not exceed the following recommendations: 2 Cup Flour Capacity: No more than 2 tablespoons additional water.
  • Page 37 DANISH PASTRIES Pastry active dry yeast 2 teaspoons bread flour 2 cups salt 1 teaspoon granulated sugar 2 tablespoons cold, unsalted butter cut into 24 pieces 5 tablespoons large egg yolk milk 1/2 cup water 1/4 cup Glaze and Fillings egg white fruit filling, jam or preserves 3/4 cup All ingredients should be at room temperature, unless otherwise noted.
  • Page 38 Press START and add additional water, a tablespoon at a time, until the dough appears elastic. Do not exceed the following recommendations: 2 Cup Flour Capacity: No more than 2 tablespoons additional water. 3 Cup Flour Capacity: No more than 3 tablespoons additional water. 4 Cup Flour Capacity: No more than 3 tablespoons additional water.
  • Page 39 CINNAMON ROLLS Prepare one recipe for holiday braid bread (see page 37). Do not add raisins. Use hand-shaping technique given on this page. 1 lb Loaf 1-1/2 lb Loaf 2 lb Loaf Brown Sugar Filling dark brown sugar 1/4 cup 1/3 cup 1/2 cup cinnamon...
  • Page 40 CROISSANTS Dough active dry yeast 1-1/2 teaspoons bread flour 2 cups salt 1 teaspoon granulated sugar 1 tablespoon vegetable shortening 1 teaspoon water 3/4 cup less 2 tablespoons PREPARE AND RESERVE chilled sweet butter, thinly sliced 1 slicks I large egg beaten with 1 teaspoon water All ingredients should be at room temperature, unless otherwise noted.
  • Page 41 Remove dough from refrigerator and place on tightly floured surface. Fold dough in half and roll into a 1/4 inch rectangle. Repeat folding process two more times. Place dough on greased baking sheet, cover with cloth and return to refrigerator for two more hours. Remove dough from refrigerator and place on a lightly floured surface.

  • Page 42: Cleaning Instructions

    CLEANING INSTRUCTIONS If taken care of properly, your WelbiIt Bread Machine will provide you with many years of use and hundreds of loaves of delicious bread! 1 After each use, unplug the Bread Machine. Let the unit cool down to room temperature.

  • Page 43: Consumer Assistance

    To order a replacement part, or to obtain service on your Bread Machine please refer to the enclosed Parts Order Form. You may also call our Parts and Service Department at (516) 747-9595. Please do not return your Bread Machine to Welbilt’ without prior authorization.
  • Page 44 TROUBLE SHOOTING GUIDE Before calling for assistance, please read the following suggestions In order to achieve maximum satisfaction from your Bread Machine. Problem: The Bread Machine will not start. Cause: Appliance not plugged property into wired outlet. Solution: Always plug appliance into 120v, 60Hz outlet capable of providing up to 600 watts of electricity.
  • Page 45 Problem: Baked loaf of bread soggy after removal from Bread Machine Cause: Hot loaf of bread is not removed from appliance and pan after being baked. Solution: Remove bread from pan as soon as possible after bread has finished baking. Problem: Bread burns.
  • Page 46 appears too dry, add additional water 1 tablespoon at a time, up to 3 tablespoons.

  • Page 47: Specifications

    SPECIFICATIONS MODEL: ABM4100T POWER REQUIREMENT: 120V AC, 60Hz POWER CONSUMPTION: HEATER: 600 watts MOTOR: 100 watts MAXIMUM FLOUR CAPACITY: BREAD: 2. 3, 4 cups DOUGH: 2, 3. 4 cups PROGRAM TIME RANGE: BREAD: NORMAL SETTING: 3 hours to 3 hours, 20 minutes RAPID SETTING: 2 hours, 30 minutes to 2 hours, 50 minutes DOUGH: 1 hour, 12 minutes to 1 hour, 28 minutes...

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