Cleaning Your Breadmaker; Troubleshooting - West Bend 41200 Instruction Manual

High Altitude Adjustment: Reduced air pressure at high altitudes causes yeast
gases to expand more rapidly and the dough to rise more quickly. The dough can
rise so much that when it begins to bake, it will collapse due to overstretching of the
gluten structure. To slow the rising of the dough, reduce the amount of yeast by ¼
teaspoon at a time until you find the right amount. You can also reduce the amount
of liquid by a teaspoon or two. Some experimentation will be needed when using
your bread maker at high altitudes.
1. Unplug cord from electrical outlet and allow the appliance to cool completely
before cleaning.
2. Immediately after bread is removed from pan, fill pan half full with warm water
and a small amount of dish soap. Allow pan to soak for 5 to 20 minutes or until
knead bar can be lifted off shaft. You may need to twist bar slightly to loosen.
The knead bar may need to soak in water before it can be removed. If knead
bar is difficult to remove after soaking, secure cross bar on underside of pan
while twisting knead bar to loosen. Wash inside of pan and knead bar with a
soft cloth, rinse and dry. Use a mild detergent. Never use chemical cleaning
agents, oven cleaners, abrasive scouring pads or cleansers on bread pan or
knead bar as damage to coating or finish can occur. Replace knead bar on
shaft.
3. Never immerse bread pan in water or wash in automatic
dishwasher as damage to bearing that turns the knead bar can
occur. Wipe inside of oven chamber and outside surfaces of
bread maker with a damp cloth if necessary.
appliance in water or fill the baking compartment with water! For
easy cleaning the lid can be removed by positioning it vertically and pulling it
out.
NOTE: The coating on the inside of bread pan may change color over time, which is
normal and does not affect the bread.
Review the following Problems, Possible Causes and Solutions below.
Short loaves
• Wheat breads will be shorter than white breads due to less gluten forming
protein in whole-wheat flour
• Not enough liquid - Increase liquid by 1-2 teaspoons
• Sugar omitted or not enough added - Assemble ingredients as listed in recipe
Wrong type of flour used - Do not use all-purpose flour
•
• Not enough yeast used or too old - Measure amount recommended and check
freshness date on package
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LEANING OUR
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READMAKER
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