West Bend L4972T Manual page 7

measure at "eye level", not at an angle. The liquid level line MUST be right to the measurement marking, not above or below. A
"looks close enough" measurement can spell disaster in bread making.
SPECIAL TIP: Place liquid measuring cup on inside of kitchen cabinet to measure at eye level.
Liquid level must be exact to markings on liquid measuring cups. Too much or too little liquid will affect the
height of the loaf.
2. ALWAYS use standard dry measuring cups (cups that nest together) to measure dry ingredients, especially flour. Dry measuring
cups are those that nest together.
ALWAYS SPOON dry ingredients into the measuring cup, then level with a knife. DO NOT SCOOP measuring cups into dry
ingredients, especially flour, as it compresses the ingredients into the cup and causes the dough to be dry and result in a short loaf. See
Diagrams 2 and 3.
SPECIAL TIP: To lighten flour before measuring, move a spoon through it several times.
3. ALWAYS use standard measuring spoons for ingredients such as yeast, salt, sugar, dry milk and
small amounts of honey, molasses or water. The measurements MUST BE LEVEL, not rounded or
heaping as a little difference can affect the bread. See Diagram 4. DO NOT USE TABLEWARE AS MEASURING SPOONS as
these vary in size and will not be accurate.
Pre-packaged bread mixes can be used in your bread maker. Follow the directions for making a 1½ pound (3 cup) loaf or 2 pound (4
cup) loaf. Use the BASIC or BASIC RAPID bread setting for most mixes unless preparing a 100% whole wheat or natural grain
mix, which would require the WHOLE WHEAT or WHOLE WHEAT RAPID bread setting. Add the recommended amount of
liquid to the bread pan first, then flour mixture and finally the yeast. Select desired crust color and start. The timer feature can be
used with bread mixes providing no perishable ingredients are used such as milk and eggs, which can spoil when left at room
temperature for several hours.
To save time, money and energy, you can prepare your own mixes and store them in the refrigerator until ready to use. Simply
measure all dry ingredients in the recipes EXCEPT YEAST into a plastic bag or sealable container. Label the type of bread and loaf
size. When ready to use, let the flour mixture stand at room temperature 15 minutes. Add recommended liquids, then the dry flour
mixture to pan. Level and add yeast to the center. Program and start the bread maker. Use timer if recipe recommends its use.
All ingredients measured in
measuring spoons must be level, not
rounded or heaping.
USING BREAD MIXES IN YOUR BREAD MAKER
MAKE YOUR OWN MIXES
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