West Bend L4805 User Manual
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West Bend L4805 User Manual

West Bend L4805 User Manual

Automatic bread & dough maker
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TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE
INSTRUCTIONS AND/OR WARNINGS IN THIS CARE AND USE INSTRUCTIONAL
If you have any questions regarding your bread maker's performance, please call before returning to
Welcome to the wonderful world of bread making and the wonderful aromas it creates. What else
compares to the fragrance of fresh bread baking in the kitchen and the anticipation of having a slice of
warm, homemade bread?
With your new bread maker you can prepare a variety of homemade breads just like Grandma used to
make, but with much less effort as the bread maker does the work for you. Just measure the
ingredients, place the bread pan into the oven chamber, program the control and start the bread maker.
In as few as 3 hours, a loaf of fresh bread will be ready for you to enjoy. Or set the timer and wake up
or come home to the fresh aroma of bread baking. What a delight!
Please be sure to read the information in this booklet very thoroughly and understand how to operate
your bread maker. This will ensure loaf after loaf of great tasting bread. The recipes in this book were
developed just for your bread maker.
If you have any questions concerning your bread maker, please give us a call at (262) 334-6949. We
are here to help you and make sure that you are a satisfied customer.
When using electrical appliances, basic safety precautions should always be followed to reduce the risk
of fire, electrical shock, and/or injury to persons, including the following:
• Read all instructions before using.
• Do not touch hot surfaces. Use handles or knobs. Always use potholders or oven mitts to
handle hot bread pan or hot bread.
• Do not put hand inside oven chamber after bread pan is removed. Heating unit will still be hot.
• To protect against electrical shock, do not place cord, plug or appliance in water or other liquid.
• Close supervision is necessary when any appliance is used by or near children.
• Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or
taking off parts, and before cleaning appliance.
• Avoid contacting moving parts.
WEST BEND ™
AUTOMATIC BREAD & DOUGH MAKER
L4805
RECIPES AND INSTRUCTIONS
MANUAL.
the store 262-334-6949,
8:00 a.m.– 4:00 p.m. Central Time,
Monday through Friday, except holidays.
IMPORTANT SAFEGUARDS
1

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  • Page 1 WEST BEND ™ AUTOMATIC BREAD & DOUGH MAKER L4805 RECIPES AND INSTRUCTIONS TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS AND/OR WARNINGS IN THIS CARE AND USE INSTRUCTIONAL MANUAL. If you have any questions regarding your bread maker’s performance, please call before returning to the store 262-334-6949, 8:00 a.m.–...
  • Page 2 Return appliance to West Bend Housewares for examination, repair or adjustment. • The use of accessory attachments not recommended by West Bend Housewares may result in fire, electrical shock or personal injury. • Do not use outdoors.
  • Page 3 ‘QUICK START STEPS’ FOR MAKING BREAD MIX, IF INCLUDED WITH BREAD MAKER Wash pan and knead bar as recommended in “Clean Before Using Section” in this book. Make sure knead bar is positioned on shaft in bottom of pan. 1.Measure 1-cup (8 ounces) lukewarm water in glass or plastic see-through measuring cup. Make sure water level is exactly at the 1 cup marking, at “EYE LEVEL.”...
  • Page 4 WHEAT. Press Bread Color Button until arrow points to desired crust color: LIGHT, MEDIUM or DARK. Press START/STOP Button to turn on. Red ON light will glow, colon between hours and minutes will flash and time will count down in minutes so you always know how much time remains until the bread is done.
  • Page 5 9.IN THE EVENT OF A POWER OUTAGE, the bread maker will turn off automatically and remain off when power is restored. If this occurs, you will need to remove the contents from the bread pan and start over using fresh ingredients. The red ON signal light will go off in the display to let you know the bread maker is not in operation.
  • Page 6 the humidity in your area. Always store flour in an airtight container. Store whole grain flours (whole wheat, rye) in refrigerator to prevent them from becoming rancid. Measure the amount of flour as directed in the recipe, but make any adjustments after the first 8-10 minutes of kneading as follows: if the dough does not form into a ball and is more like a batter in consistency, more flour will need to be added.
  • Page 7 BUTTER, MARGARINE and OTHER FATS AND OILS serve several purposes in bread making as they tenderize the bread, add flavor and richness and contribute to the storage life of bread by retaining moisture. An excess of fat, however, can inhibit rising, so measure accurately.
  • Page 8 ALWAYS MAKE SURE YEAST IS FRESH AND HAS NOT EXPIRED THE “USE BY” DATE PRINTED ON THE JAR OR ENVELOPE. IMPORTANT IMPORTANT IMPORTANT MEASURE INGREDIENTS PRECISELY AND ACCURATELY. THE MOST IMPORTANT STEP IN USING YOUR BREAD MAKER IS TO MEASURE THE INGREDIENTS PRECISELY AND ACCURATELY. A mis-measured tablespoon of water or teaspoon of salt can make a BIG difference in the bread maker.

  • Page 9: Measurement Equivalent Chart

    wheat or natural grain bread mix, which would require the use of the WHOLE WHEAT Bread setting. Add the recommended amount of liquid to the bread pan first, then the flour mixture and finally the yeast on top. Select desired Bread Color and start the bread maker.

  • Page 11: Whole Wheat

    BECOME FAMILIAR WITH CONTROL PANEL: Before using your bread maker, it is important that you understand how to use the control panel, as this is the “brain” of the machine. Review the following features to better understand what each button is designed to do and the options that are available to you when using this machine.

  • Page 12: Clean Before Using

    prepare the recipe you wish to make, place the bread pan into the bread maker, program for bread select and color and then enter the number of hours and minutes between starting time to desired finish time using the timer buttons. The UP Timer button will scroll up in 10 minute intervals, whereas the DOWN TIMER button will scroll down in 10 minute intervals.
  • Page 13 Immersing the pan in water can cause damage to the bearing that turns the knead bar. Dishwasher cleaning can reduce the non-stick qualities of the non-stick finish, causing the bread to stick in the pan. Only two parts, the bread pan and kneading bar, need to be cleaned before making bread. Simply fill bread pan with a small amount of warm water and dishwashing detergent.
  • Page 14 4.Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Press the Bread Select button until indicator arrow points to the desired bread setting: BASIC/SPECIALTY or WHOLE WHEAT. If you pass the desired setting, just continue to press the Bread Select button until desired setting is reached.
  • Page 15 If bread is not removed immediately after the cycle is complete, the bread maker will automatically go into Keep Warm mode for up to 3 hours. The ON light will remain lit during this keep warm period as a reminder. When removing the bread pan during the keep warm period, always use potholders or oven mitt, as pan will be hot.
  • Page 16 to flash. The dough will begin to mix, then be kneaded and allowed to rise before being stirred down. At this time, 0:00 will appear in the display and an audible alert will sound to let you know the dough is done. Remove the dough from the pan and follow recipe directions to complete the recipe.

  • Page 17: Clean After Each Use

    CAUTION: To avoid burn injury, do not touch cover, vent or sidewalls of bread maker during the bake cycle, as these surfaces are hot. Do not put hands inside oven chamber or touch the heating unit after completion of the bake cycle, as these surfaces are also hot. SLICING BREAD: Always allow bread to cool at least 15 to 30 minutes before slicing.

  • Page 18: Special Notes

    BREAKDOWN OF BREAD/DOUGH CYCLES: So you know exactly what is going on inside the bread maker during the process time, the following chart breaks down the time in minutes or seconds that each cycle requires. The total process time is also given in hours and minutes, depending on the crust selection made.

  • Page 19: Special Note

    to separate timer to set a separate timer to remind you to check the dough during the kneading period to make any necessary adjustments. RISE –After the dough is kneaded, it is allowed to rise for a certain period of time.

  • Page 20: Troubleshooting Guide

    TROUBLESHOOTING GUIDE Following are some typical problems that may occur when making bread in your bread maker. Please review the problems, their possible causes and the corrective action that should be taken to ensure successful bread making. PROBLEM POSSIBLE CAUSE SOLUTION 1.
  • Page 21 PROBLEM POSSIBLE CAUSE SOLUTION 5. Dark Crust Color. Dark crust setting used. Use Light or Medium crust color setting the next time. 6. Loaf of Bread is Burned. Bread maker Call number listed on front of book malfunctioning. or on back of bread maker for service information.
  • Page 22 PROBLEM POSSIBLE CAUSE SOLUTION 10. Collapsed While Baking. May be caused from Use recommended adjustment baking in high altitude. for high altitude baking by reducing yeast by ¼ teaspoon and reducing liquid by 2 to 3 teaspoons. Exceeding capacity of Do not use more ingredients than bread pan.
  • Page 23 PROBLEM POSSIBLE CAUSE SOLUTION 15. Burning Odor Noted During Ingredients spilled inside Be careful not to spill ingredients Operation. oven. when adding to pan. Ingredients can burn onto heating unit and cause smoke. Pan leaks. Obtain a replacement. Call number listed on front of book or on back of bread maker.

  • Page 24: Old Fashioned White Bread

    NOT OVERHEAT MILK, above 110°F/43°C, as this can kill the yeast. Allow to cool if too hot or add a little cold milk to cool it off. • If cold butter or margarine is used, cut into 4 pieces, placing a piece into each corner of pan for faster blending.

  • Page 25: Country White Bread

    COUNTRY WHITE BREAD This recipe uses water rather than milk, which gives it a crispier crust. A classic white bread that everyone will love. 1 Pound Loaf** INGREDIENTS 1½ Pound Loaf 6½ ounces (3/4 cup +1Tbsp.) 9 ounces(1 cup +2 Tbsp.) WATER,95°F/35°C 2 cups 2¾...
  • Page 26 3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing. **If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

  • Page 27: Honey Oatmeal Bread

    BREAD SELECT SETTING TO USE: Basic/Specialty 1.Add liquid ingredients to pan. 2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. 3.Make a well in center of dry ingredients;...
  • Page 28 1½ teaspoons 2 teaspoons ACTIVE DRY YEAST ---or--- ---or--- ---or--- 1 teaspoon 1½ teaspoons BREAD MACHINE/ FAST RISE YEAST BREAD SELECT SETTING TO USE: Basic/Specialty 1. Add lukewarm water to pan. 2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners.
  • Page 29 1½ tablespoons 2 tablespoons SUGAR ½ teaspoon 1 teaspoon SALT 1 teaspoon 2 teaspoons CARAWAY SEED (optional) 2 teaspoons 1 tablespoon BUTTER or MARGARINE 1½ teaspoons 2 teaspoons ACTIVE DRY YEAST ---or--- ---or--- ---or--- 1 teaspoon 1½ teaspoons BREAD MACHINE/ FAST RISE YEAST BREAD SELECT SETTING TO USE: Basic/Specialty 1.Add liquid ingredients to pan.
  • Page 30 PUMPERNICKEL RYE BREAD A little bit of cocoa gives this bread its characteristic dark color. A good bread for a hearty sandwich. 1 Pound Loaf ** INGREDIENTS 1½ Pound Loaf 5½ ounces (⅔ cup) 9 ounces (1 cup + 2 Tbsp.) WATER 95°F/35°C 1½...

  • Page 31: Banana Nut Bread

    3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing. **If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

  • Page 32: French Bread

    1½ tablespoons 2 tablespoons BUTTER or MARGARINE 1½ teaspoons 2 teaspoons ACTIVE DRY YEAST ---or--- ---or--- ---or--- 1 teaspoon 1½ teaspoons BREAD MACHINE/ FAST RISE YEAST BREAD SELECT SETTING TO USE: Basic/Specialty 1.Add liquid ingredients to pan. 2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners.
  • Page 33 MULTI-GRAIN FRENCH BREAD Seven grain cereal adds fiber to this French bread. Seven grain cereal is available in most health food stores and contains such grains as wheat, oats, millet, triticale, soybeans, buckwheat and yellow corn. 1 Pound Loaf** INGREDIENTS 1½...

  • Page 34: Raisin Bread

    BREAD SELECT SETTING TO USE: Basic/Specialty 1.Add liquid ingredients to pan. 2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, than level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. 3.Make a well in center of dry ingredients;...
  • Page 35 1 teaspoon 1½ teaspoons SALT ½ teaspoon 1 teaspoon CINNAMON 1 tablespoon 2 tablespoons BUTTER or MARGARINE 1½ teaspoons 2 teaspoons ACTIVE DRY YEAST ---or--- ---or--- ---or--- 1 teaspoon 1½ teaspoons BREAD MACHINE/ FAST RISE YEAST ½ cup ¾ cup RAISINS ¼...

  • Page 36: Cheese Bread

    1.Add warm milk to pan. 2.Add flour, oats, brown sugar, salt and cinnamon to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. 3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4.Program for BASIC/SPECIALTY and desired Bread Color.
  • Page 37 WHOLE WHEAT BREAD SETTING • The recipes in this section can be made at the WHOLE WHEAT Bread Setting. The Delay Start Timer can be used with recipes with the symbol. • Active Dry, Bread Machine or Fast Rising Yeast may be used in the recipes. Use the recommended amount for the type of yeast being used.
  • Page 38 100% WHOLE WHEAT BREAD A dense bread, packed with fiber since all whole wheat flour is used. Longer kneading cycle at Whole Wheat setting will provide great results. If bread collapses during the baking period, add 1 or 2 tablespoons vital gluten to recipe for respective loaf size. Vital gluten can be found in most health food stores.
  • Page 39 2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan. 3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4.Program for WHOLE WHEAT and desired Bread Color.
  • Page 40 2 teaspoons 1 tablespoon BUTTER or MARGARINE 1½ teaspoons 2 teaspoons ACTIVE DRY YEAST ---or--- ---or--- ---or--- 1 teaspoon 1½ teaspoons BREAD MACHINE/ FAST RISE YEAST BREAD SELECT SETTING TO USE: Whole Wheat 1.Add liquid ingredients to pan. 2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners.

  • Page 41: Wheat'n Yogurt Bread

    WHEAT’N YOGURT BREAD Use plain, nonfat yogurt as part of the liquid for this light textured wheat bread. A good, all purpose bread everyone will like. 1 Pound Loaf** INGREDIENTS 1½ Pound Loaf 5½ ounces (⅔ cup) 7 ounces (¾ cups + 2 Tbsp.) WATER, 95°F/35°C ⅓...
  • Page 42 power or in pan on top of range over low heat, using a thermometer to measure correct temperature. DO NOT OVERHEAT MILK, above 110°F/43°C, as this can kill the yeast. Allow to cool if too hot or add a little cold milk to cool it off. •...
  • Page 43 SOFTENED BUTTER or SLIGHTLY BEATEN EGG WHITE BREAD SELECT SETTING TO USE: Dough 1.Add lukewarm water to pan. 2.Add flour, dry milk, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan. 3.Make a well in center of dry ingredients;...

  • Page 44: Wheat Dinner Rolls

    Roll dough into a rectangle, ½-inch thick. Cut dough into 18 equal sized pieces. 1.Shape each piece into a ball. Place each ball into a greased muffin cup. 2.With scissors, snip each ball completely into quarters. 3.Brush with softened butter. Cover and let rise until double in size Makes 1½ dozen. FOR BREAD STICKS: Divide dough into 4 equal pieces.
  • Page 45 RYE DINNER ROLLS Sprinkle tops with coarse salt and caraway seed if desired, or leave plain. Makes about 2 dozen. If unable to find course salt in your grocery store, you may be able to buy it from a bakery. INGREDIENTS 7½...

  • Page 46: Whole Wheat Pizza Dough

    BREAD SELECT SETTING TO USE: Dough 1.Add lukewarm water and vegetable oil to pan. 2.Add flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. 3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4.
  • Page 47 FOCACCIA An Italian flatbread brushed with olive oil and flavored with grated Parmesan cheese, garlic salt and rosemary. Bake on a jellyroll pan or a cookie sheet. Cut into squares for serving. INGREDIENTS 8½ ounces (1 cup + 1 Tbsp.) WATER, 95°F/35°C 3 cups ALL PURPOSE or BREAD FLOUR...
  • Page 48 BREAD SELECT SETTING TO USE: Dough 1. Add lukewarm water to pan. 2. Add flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan. 3.
  • Page 49 diagonally in half to form 18 triangles. See Diagram 3. Roll each triangle up, starting at wide end, to form crescent shape. See Diagram 4. Place croissants on greased cookie sheet, curving ends so they almost touch. Brush or spray lightly with water. Cover and let rise in warm, draft-free place 30 to 50 minutes or until double in size.

  • Page 50: Cinnamon Rolls

    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. INGREDIENTS 7 ounces (¾...

  • Page 51: Raised Doughnuts

    RAISED DOUGHNUTS There is nothing better than a fresh, homemade doughnut, slightly warm and lightly sugared. Well worth the time to make. Recipe makes 1½ dozen. INGREDIENTS 7 ounces (¾ cup + 2 Tbsp.) MILK, 95°F/35°C 2½ ounces (⅓ cup) WATER, 95°F/35°C EGG, large 3½...

  • Page 52: Soft Pretzels

    BREAD SELECT SETTING TO USE: Dough 1.Add lukewarm water to pan. 2.Add flour, 2 tablespoons sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan. 3.Make a well in center of dry ingredients;...
  • Page 53 Remove with slotted spoon, drain, then place on greased baking sheet. FULL 1 YEAR WARRANTY: Your West Bend appliance is guaranteed against defects in workmanship and materials for a period of one year from the date of purchase. Any part proved to be defective upon examination by the manufacturer will be repaired or replaced with a product of equal value which may or may not be identical to the unit being replaced.

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