Using Your Bread Machine - Welbilt Baker's Select ABM2H22 Instruction Manual

Usin l Y our B read Machine
These are instructions for bread baking only-not dough, jam or bakecycles.The bread settings in this
unit will combine ingredients, knead,and make bread from start to finish automatically.The DOUGH
setting makes dough for a variety of recipesthat can be shaped and baked in an oven. To delay
completion, the automatic TIMER may be programmed to make bread or dough while you are at work or
asleep. See Using The Timer,page 13.
The recipes included with this booklet have been thoroughly tested to ensure best results. Recipes have
been created by home economists specifically for these bread machines and may not produce acceptable
results in other similar bread machines.
FOR ALL BREAD BAKING SETTINGS, FOLLOW THESE INSTRUCTIONS:
1
Open the lid and remove the baking pan by pulling slightly forward on
the handle,then up and out. It is important to remove the baking pan
i from the unit when putting ingredients into the pan. This will prevent
accidentally spilling ingredients into '_----/-/_! /
the baking chamber.
2'
Attach the kneading blades onto the shafts inside the baking pan by
lining up the flat side of the blade with the flat side on the shaft. Push
the_ _blades. .....firmly ontol _ the shafts. _ __
3 Select a recipe from the recipe section of this booklet. When following
the recipes:
Measure ingredientscarefully and accurately.To measure liquids,
use a see-through liquidmeasuring cup and check the measure-
ment at eye level. When measuring dry ingredients, use a standard
dry measuring cup and levelthe ingredients with a straightedge
knife. Slightly inaccurate measurementcan make a difference in
results. Use standard measuring spoons and leveloff with a
straightedge knife.
See Measuring Your Ingredients, page 19.
• Always add ingredients into the bakingpan in the order listed.
• Always add yeast last. Be sure the yeast does not touch the liquid
WARNING:
• Placeyour breadmachine
whereit is level, stable,and
secure.
• Ingredientsspilled in baking
chambercancausefire when
ignitedby the heatingelement.
• Be sureto set the kneading
bladesfirmly in placeto pre-
vent bladesfrom coming off
during operation,which may -
affectthe kneadingor mixing.
• Besure the shafts areclean
of any residue(i.e. dough).
This will ensurethe kneading
bladeswill fully fit into place
and will preventbladesfrom
sticking to shafts.
• Be careful not to mix the
yeastwith anyof the wet
ingredients,especiallywhen
uRinn fhn d#lmmrt fimnr
..... _ ........ j .........
feature.Otherwise, t he bread
may not rise properly.
Breadrnaking Tip:
After 5 minutesof kneading, ,
openthe lid of the breadma-
chineand checkthe dough
consistency.Thedough
shouldform a soft, tacky ball.
ingredients.
Liquids 1! !/ Inrg yredients 1 Yeast
(i.e. flour)
If too dry, add liquid. If too
wet, add flour.
Note:
Additionalliquid or flour
should be added in
1/2- 1 TBSP.increments.
9