West Bend L5203 User Manual
  1. Manuals
  2. Brands
  3. West Bend Manuals
  4. Bread Maker
  5. L5203
  6. User manual
West Bend L5203 User Manual

West Bend L5203 User Manual

Automatic bread and dough maker with one hour bread cycle
Hide thumbs
Table of Contents

Advertisement

Quick Links

Important Safeguards............................1-2
Tips on Using Machine..........................3-4
Ingredients and Measuring......................4-6
Using Bread Mixes...............................6-7
Parts of Bread Maker...............................7
Adapting Recipes/High Altitude..................8
Control Panel Features.........................8-10
Basic Steps in Making Bread.................10-11
Making Dough..................................11-12
REGISTER THIS AND OTHER WEST BEND
TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS AND
L5203
WEST BEND
AUTOMATIC BREAD AND DOUGH MAKER
WITH ONE HOUR BREAD CYCLE

TABLE OF CONTENTS

WARNINGS IN THIS CARE/USE INSTRUCTIONAL MANUAL
Using Timer...................................12
Cleanup........................................12
Breakdown of Cycles........................13
Troubleshooting.......................... 13-15
Nutritional Information......................16
Recipes.....................................17-28
Making Quick Bread.....................28-29
Making Jam....................................29
Making Bread in One Hour..............30-33
Warranty........................................34
PRODUCTS THROUGH OUR WEBSITE
: www.westbend.com
.
The West Bend Company

Advertisement

Table of Contents
loading
Need help?

Need help?

Do you have a question about the L5203 and is the answer not in the manual?

Questions and answers

Related Manuals for West Bend L5203

Summary of Contents for West Bend L5203

  • Page 1: Table Of Contents

    Adapting Recipes/High Altitude………………8 Control Panel Features…………………….8-10 Basic Steps in Making Bread……………..10-11 Making Dough…………………………….11-12 REGISTER THIS AND OTHER WEST BEND TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS AND WARNINGS IN THIS CARE/USE INSTRUCTIONAL MANUAL L5203 WEST BEND...

  • Page 2: Important Safeguards

    Do not attempt to defeat this safety feature. Your West Bend Auto  Automatic Bread & Dough Maker was designed for use with 120 volt, 60 hz electrical service ONLY. Use of your bread and dough maker with a converter or transformer will destroy the electronic control and will void your warranty.

  • Page 3: How To Measure

    2. HOW TO MEASURE Measuring ingredients the right way with the correct measuring cups and spoons is not important when making bread. See measuring section for more information. 3. MAKING 1/12 LB. WHITE BREAD USING SELECT SETTINGS: (2) Basic White Large 1-1/2 lb. OR (12) One hour bread cycle (2) Basic White-Large 1-1/2 Lb.

  • Page 4: Know Your Ingredients

    7. 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 ingredients. 8. ALWAYS ADD INGREDIENTS in the order listed in recipes. Add liquid ingredients first, the butter or margarine next, followed by the dry ingredients and finally the yeast in the very center.
  • Page 5 MILK enhances flavor and increases the nutritional value of bread. Any type of milk (whole, 2%, 1% skim, buttermilk or canned evaporated milk) can be used in making bread. Refrigerated milk must always be warmed to 75-85 F. DO NOT HEAT MILK ABOVE 100 F AS THIS COULD AFFECT THE YEAST.

  • Page 6: Using Bread Mixes

    Or, 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 bottom of pan and reduce the recommended amount of liquid in recipe by two (2) ounces (1/4 cup). Again, check the condition of the dough during the knead cycle for any minor adjustment that may be needed.
  • Page 7 MAKE 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. Simply measure all dry ingredients in recipes, EXCEPT YEAST, into a plastic bag or sealable container. Label as to the type of bread and loaf size. When ready to use, let the flour mixture stand at room temperature 15 minutes, then add recommended liquids, the butter or margarine and then the dry flour mixture to pan.

  • Page 8: High Altitude Adjustment

    MEASUREMENT EQUIVALENT CHART FLUID OUNCE TBSP. 5-1/3 10-2/3 ½ 2-2/3 5-1/3 ¼ ¼ ½ ¼ ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES After you have prepared some of the recipes in this book, you may wish to adapt some of your favorite conventional bread recipes to the bread maker.
  • Page 9 The select settings offered are: Basic White Extend bake Regular Large 1-1/2 lb Large dark 1-1/2 lb The extend bake (0) setting allows you to lengthen baking time after completion of the cycle if needed. See page 12 for more information on this setting.

  • Page 10: L5203

    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 with cover open 10 to 15 minutes. Plug cord back into outlet, reprogram control and turn bread maker on. OTHER WARNINGS If E-L or E-S appear in display during use, bread maker is malfunctioning and needs repair.

  • Page 11: How To Use Dough Setting

    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. Program timer if being used. See instructions on pages 12. Press start button once to turn machine on. When on, process time for setting will appear in display and colon between hours and minutes will flash.

  • Page 12: Clean After Each Use

    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 appear in display and audible alert will sound to let you know the dough is done. Unlock pan and remove from machine. Complete recipe following instructions.

  • Page 13: Using Timer

    SETTING EXTEND Cycle BASIC BASIC BAKE LARGE 1 lb 1-1/2 lb REST* Knead 1 6 min 6 min Knead 2 27 min 31 min** Rise 1 23 min 29 min Punch 1 Punch 2 Punch 3 Rest Shape 1 5 sec 5 sec Shape 2 10 sec...
  • Page 14 5. Gnarly, knotted top, not smooth 6. Collapsed while baking. 7. Loaves uneven, shorter on one end 8. Heavy, dense texture. 9. Open, course, holey texture. 10. Center of load is raw, not bake through. 11. Bread doesn’t slice well, very sticky. 12.

  • Page 15: Nutritional Information

    19. WHOOPS! Machine unplugged by mistake or power lost during use. How can I save the bread? 20. Loaf of bread is burned. 21. E-L or E-S appears in display and machine cannot be turned on. Nutritional information is based on ½ inch thick slice of bread. The following nutritional information was calculated using butter and whole milk when called for in the recipes.

  • Page 16: Honey Oatmeal 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! 1 Pound Loaf 6 ounces (3/4 cup) 1 tablespoon 2 cups 1 tablespoon 1 teaspoon 1-1/2 teaspoons - or - 1 teaspoon FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE...

  • Page 17: Egg Bread

    1 Pound Loaf** 5-1/2 ounces (2/3 cup) 1 tablespoon 2-1/4 cups 1 teaspoon 1-1/2 tablespoons 1-1/2 teaspoons - or - 1 teaspoon FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE SELECT SETTING TO USE: BASIC WHITE (1, 2, 3) 1.
  • Page 18 A dense bread, packed with fiber since all whole wheat flour is used. Longer rise time at wheat settings provide great results. If bread collapses during baking period, add 1 or 1-1/2 tablespoons vital wheat gluten to recipe for respective loaf size to prevent this from happening. Vital wheat gluten can be found in moth health food stores.

  • Page 19: Italian Herb Bread

    Crusty on the outside, chewy on the inside. Just the way it should be! 1 Pound Loaf 7 ounces (3/4 cup + 2 Tbsp.) 1 tablespoon 2-1/2 cups 1 teaspoon ¾ teaspoon 1teaspoon - or - ¾ teaspoon FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE SELECT SETTING TO USE: FRENCH (7) 1.

  • Page 20: Cinnamon Oatmeal 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 6-1/2 ounces (3/4 cup + 1 Tbsp) 1 tablespoon 2 cups 1 tablespoon 1 tablespoon 1 teaspoon 1/2 teaspoon...

  • Page 21: Dough Setting

    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 and then letting it rise about 60 minutes. Then the dough is removed from the pan, shaped as desired and allowed to rise at room temperature before baking in your own oven.

  • Page 22: Wheat Dinner Rolls

    Make this basic dough and shape into your favorite dinner rolls, such as cloverleaf, crescent and parker or even bread sticks for fun! Makes between 2 and 3 dozen rolls depending on shape made. Freeze any left-over rolls for another time. 8 ounces (1 cup) 3 tablespoons 3 cups...
  • Page 23 HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH FOR CRESCENT ROLLS: Divide dough into 4 equal pieces Roll each piece into a circle ¼-inch thick. 1. Cut each circle into 6 pie shaped wedges 2. Roll each wedge from wide end to narrow tip. 3.

  • Page 24: Whole Wheat 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 14-inch pan, or use a large cookie sheet. The double crust recipe will make enough dough for two 12- or 14 inch pizzas, again, the crust will be thicker in the smaller pan, or use two cookie sheets.

  • Page 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 then baked in the morning if desired. Just let rolls sit at room temperature at least 30 minutes before baking. Makes 12 large rolls. 6-1/2 ounces (3/4 cup + 1 Tbsp.) 4 tablespoons 3 cups...
  • Page 26 TRADITIONAL FRENCH BREAD Shape dough into a traditional shaped loaf and bake in your own oven. Makes 1 large loaf. 9 ounces (1 cup + 2 Tbsp.) 1 tablespoon 3 cups 1-1/2 teaspoons 1-1/4 teaspoon 2 teaspoons - or - 1-1/2 teaspoons 1 teaspoons SELECT SETTING TO USE:...

  • Page 27: Nut 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 bar with shortening before adding ingredients and allow bread to cool in pan on rack for at least 15 minutes to ensure good release. 4 tablespoons 6 ounces (3/4 cup) ½...

  • Page 28: Strawberry Jam

    MAKING YOUR OWN QUICK BREAD RECIPES: Your own quick bread recipes may be prepared in your bread maker at the quick bread setting following these guidelines. Generously grease inside of pan and knead bar with vegetable shortening. If using butter or margarine, it must be softened and cut into small pieces for thorough blending. Do not attempt to use refrigerated butter or margarine as it will not be mixed thoroughly.
  • Page 29 Your bread maker has a special cycle for making fresh, hot bread in just one hour. For best results, follow these guidelines for the one hour bread cycle as it is used differently than the other bread settings on your machine. Use fast rising, instant blending or bread machine yeast.
  • Page 30 Made with milk for a tender crust and fine texture. Bread just like Grandma used to make. Now you can make it too! 1 Pound Loaf 6 ounces (3/4 cup) 1 tablespoon 2 cups 1 tablespoon ½ teaspoon 2-1/4 teaspoons FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE SELECT SETTING TO USE: one hour cycle (12)
  • Page 31 Warm from the bread maker or toasted. A great way to start the day. 1 Pound Loaf 6 ounces (3/4 cup) 1 tablespoon 2 cups 1-1/2 tablespoons 1-1/2 tablespoons ½ teaspoon ½ teaspoon 2-1/4 teaspoons 1/3 cup ¼ cup FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE SELECT SETTING TO USE: one hour cycle (12) 1 Add liquid ingredients and butter to pan.

  • Page 32: Garlic Bread

    Crusty on the outside, chewy on the inside. Just the way it should be. 1 Pound Loaf 6 ounces (3/4 cup) 1 tablespoon 2 cups 1-1/2 teaspoons ½ teaspoon 2-1/4 teaspoons FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE SELECT SETTING TO USE: one hour cycle (12) 1 Add liquid ingredients and butter to pan.

  • Page 33: Specifications

    90 DAY WARRANTY Your West Bend  Warranty covers failures in the materials and workmanship of this Bread Maker for 90 days from the date of original purchase. Any failed part of the Bread Maker will be repaired or replaced without charge.

Table of Contents