West Bend L5231 Recipes & Instructions
  1. Manuals
  2. Brands
  3. West Bend Manuals
  4. Bread Maker
  5. L5231
  6. Recipes & instructions
West Bend L5231 Recipes & Instructions

West Bend L5231 Recipes & Instructions

Automatic bread & dough maker
Hide thumbs Also See for L5231:
Table of Contents

Advertisement

Quick Links

Download this manual See also: Instructions & Recipes
WEST BEND - AUTOMATIC
BREAD
& DOUGH
MAKER
RECIPES
AND INSTRUCTIONS
-L5231
REGISTER THIS AND OTHER WEST BEND@ PRODUCTS THROUGH OUR WEBSITE
www.westbend.com
TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW
THE INSTRUCTIONS
AND
WARNINGS IN THIS CARE/USE
INSTRUCTIONAL
MANUAL
IMPORTANT
INFORMATION
ON PROTECTING
ELECTRONIC
CONTROL
- To protect bread maker's
electronic control against possible damage caused by surges in electrical power line, we recolrnnend using a surge protector device,
available in the electronic department of most discount/hardware
stores. Simply plug surge protector into the electrical outlet, then
plug bread maker cord into receptacle of surge protector.
IMPORTANT
SAFEGUARDS-
When using electrical appliances, basic safety precautions should always be followed to
reduce the risk of fire, property damage, electrical shock and/or personal injury, including the following:
-
Read all instructions before using.
•
Do not touch hot surthces. 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 electric 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 fioln outlet when not in use and before cleaning. Allow to cool beiSre putting on or taking offparts and before
cleaning appliance.
•
Avoid contacting moving parts.
•
Do not operate appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any
manner.
•
The use of accessory attachments not recolnlnended by The West Bend Company may result in fire, electrical shock or
personal injury.
•
Do not use outdoors.
•
Do not let cord hang over edge of table, counter or surface area, or touch hot surfaces.
•
Do not place appliance on or near a hot gas or electrical burner, or in a heated oven.
•
Do not use appliance for other than intended use.
•
To disconnect power, press stop button to turn control off; then remove plug tiom walt outlet. Never pull on the cord.
•
Extreme caution must be used when moving appliance during operation.
SAVE THESE
INSTRUCTIONS
- Your bread maker needs no special care other than cleaning. See ,a_arranty section in this
booklet for sela_ice details. Do not attempt to repair it yoursel£ For household use only. An offodor from motor may be noted with
first use, which is normal and will disappear with use. WARNING:
To prevent personal injury or property damage caused by fire,
always unplug this and other appliances when not in use.
ELECTRIC
CORD
STATEMENT
- CAUTION:
Your bread maker has a short cord as a safety precaution
to prevent
personal
injury or property
damage resulting
fiom pulling, tripping
or becoming
entangled
with the cord. Do not allow children
to be
near or use this bread maker without
close adult supela_ision.
If you must use a longer
cord set or an extension
cord when using the
bread maker,
the cord must be arranged
so it wilt not drape or hang over the edge of a counter-top,
tabletop or surface area where it
can be pulled on by children
or tripped over.
To prevent
electrical
shock, personal
injury or fire, the electrical
rating of the extension
cord you use must be the same or more than the wattage
of the bread maker (wattage
is stamped
on backside
of bread lnaker).
IMPORTANT
SAFETY
INSTRUCTIONS
- This appliance
has a polarized
plug (one blade is wider than the other).
As a
safety feature, this plug wilt fit in a polarized
outlet only one ,a_ay. If the plug does not fit fully in the outlet, reverse the plug.
If is still
does not fit, contact a qualified
electrician.
Never use with an extension
cord unless plug can be fully inserted.
Do not attempt to
defeat this safety feature.
Your West Benda) Automatic
Bread & Dough Maker ,a_as designed
for use with 120 volt, 60 hz electrical
sela_ice ONLY.
Use of your bread and dough maker with a converter
or transformer
will destroy
the electronic
control and will void
your warranty.

Advertisement

Table of Contents
loading
Need help?

Need help?

Do you have a question about the L5231 and is the answer not in the manual?

Questions and answers

Related Manuals for West Bend L5231

Summary of Contents for West Bend L5231

  • Page 1 Do not operate appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. • The use of accessory attachments not recolnlnended by The West Bend Company may result in fire, electrical shock or personal injury. •...
  • Page 2 "QUICK START" STEPS FOR THE FIRST LOAF 1. WHAT YOU WILL NEED FOR MEASURING FOR MAKING BREAD Water • See-through liquid measuring cup with graduated markings • Set of solid, nesting type measuring cups for dry ingredients Butter or Margarine Bread Flour •...
  • Page 3 • FLOUR isthemain ingredient inmaking b read. I t provides structure and foodfortheyeast. S everal different types offlour can beused inyourbread m aker, butDONOTUSE all-purpose flour,cake flourorself-rising f louraspoor r esults will be obtained. BREAD FLOUR SHOULD b eused inyourbread m aker as it contains more gluten-forming proteins than all-purpose flourand willprovide tall,wellforlned l oaves withgood structure.
  • Page 4 • BUTTER, MARGARINE, SHORTENING and OILS serve several purposes 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 accuracy is critical. Butter, margarine and solid shortening are interchangeable in recipes.
  • Page 5 • DO NOT EXCEED the ingredient capacity of the bread maker. Use only fiesh ingredients. • ALWAYS ADD INGREDIENTS in the order listed: liquid ingredients first, then butter or margarine, dry ingredients next and finally yeast in the very center. Before adding yeast, ALWAYS tap the pan to settle dry ingredients into corners of pan to prevent liquid fiom seeping up.
  • Page 6 ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES - After you have prepared some of the recipes in this book, you may wish to adapt your own conventional bread recipes. Some experimentation will be required and you wilt need to check the condition of the dough during the knead cycle for any adjustments needed. Either use one of the recipes in this book that is similar to your recipe as a guide, or use this forlnuta: For each cup of flour used in recipe use: For Example,...
  • Page 7 1.Follow steps 1 -4formaking b read o npage 9 ordough o npage 19.Count thenumber ofhours a nd minutes between thetime you will start t he machine to,ahen y ouwant t he bread o rdough t obedone. F orexample: Youare ready t ostart t hemachine at9:30and want t hebread d one at6:00.The number ofhours a nd minutes between 9:30and 6:00 is 8'/_, hours o r8:30.8:30 isthetime youenter intothetimer.
  • Page 8 START/STOP ORON/OFFBUTTON - (Wording for this button varies with model.) Use the start/stop button to turn bread maker on and oft'. Before starting the machine, you must first progranl the bread select and crust color, plus the timer if being used. Press start/stop button once to turn machine on.
  • Page 9 Afterdryingredients areadded t opan, t ap pantosettle ingredients, then level, p ushing s ome o fthedrymixture intocorners ofpan. This will prevent liquidfromseeping upfromthecorners. Make aslight w ellincenter ofdryingredients and add the yeast tothe well.Thissequence ofingredients isespecially inlportant when using the timertoprevent theyeast fionlgetting w etbefore b read making b egins.
  • Page 10 Unplug cord fiom electrical outlet and allow bread maker to cool before cleaning. The bread pan and kalead bar must be cleaned after each use to ensure perforlnance. After bread is relnoved from pan, fill pan half full with warm water and small amount of dish soap. Set pan in empty sink or on hot pad and allow to soak for 5 to 10 minutes or until kalead bar can be lifted off shaft.
  • Page 11 KNEAD Knead time varies by setting: basic/special D is 20 minutes; whole wheat is 30 minutes and dough is 20 minutes. Whole wheat requires the longest kalead time to better develop the gluten in whole-wheat flour. SPECIAL NOTE: An audible alert will sound during the knead cycle to siNlal when to add special in m'edients such as raisins or nuts, if called for.
  • Page 12 5.Gnarly, knotted t op, -Notenough liquid. -Increase liquidby1tablespoon. notsmooth. -Too much flour. -Measure flouraccurately, leveling o ff -Tops m ay notallbeperfectly shaped, butwiltnot measuring cup. S ee pg.5. affect f lavor. -Having d ough atproper condition iskeyto perfect loaves. See pg.3. 6.Collapsed while -May becaused byhigh altitude.
  • Page 13 18. B urning o dor n oted -Ingredients spilled inside oven. -Be careful nottospillwhen adding t opan. during operation. Inm'edients can bumonto heating u nitand cause smoke. -Pan leaks. -Replacement pan may beordered. -Exceeding capacity ofbread p an. -Donotuse more in_edients than recolrnnended recipe a nd always m easure accurately.
  • Page 14 RECIPES RAISIN BREAD _ Basic/specialD_ 1 Pound Loaf INGREDIENTS I_ Pound Loaf 6V_- o unces (3/4cup + 1 tbsp.) WATER, 75-85 ° F 9½ ounces (1 cup + 3 tbsp.) 1 tablespoon BUTTER or MARGARINE 2 tablespoons 2 cups BREAD FLOUR 3 cups 1 tablespoon DRY MILK...
  • Page 15 basic/specialD GARLIC BREAD 1 Pound Loaf INGREDIENTS 1½ Pound Loaf WATER 75-85 ° F 9 ounces (1 cup + 2 tbsp.) 6 ounces (3/4cup) BUTTER or MARGARINE 1 tablespoon 2 tablespoons BREAD FLOUR 2 cups 3 cups SUGAR 1 tablespoon 1V_, tablespoons SALT 1 teaspoon...
  • Page 16 whole wheat 100% WHOLE WHEAT BREAD 1 Pound Loaf INGREDIENTS 1½ Pound Loaf 6 ounces (3/4 cup) 9 ounces (1 cup + 2 tbsp.) WATER, 75-85 ° F 1 tablespoon MOLASSES 1 tablespoon 1 tablespoon HONEY 2 tablespoons 1 tablespoon BUTTER or MARGARINE 2 tablespoons WHOLE WHEAT FLOUR...
  • Page 17 DOUGH SETTING The dough setting will prepare dough for hand shaping and baking dinner rolls, cinnamon rolls, donuts, bread sticks or your own dough recipes in your own oven. INSTRUCTIONS 1. Position knead bar onto shaft in bottom of pan, making sure it is pushed down all the way. Twist slightly if needed to drop bar in place.
  • Page 18 dough BASIC DINNER ROLLS/BREAD STICKS INGREDIENTS 8 ounces (1 cup) WATER, 75-85 ° F BUTTER or MARGARINE 3 tablespoons BREAD FLOUR Makes 2 to 3 dozen rolls depending on shape 3 cups made. SUGAR 3 ½ tablespoons DRY MILK 2 tablespoons Freeze leftover rolls for another time.
  • Page 19 CINNAMON ROLLS dough INGREDIENTS These can be made the night before, retiigerated and baked in the morning. Rolls DOUGH: must sit at room temperature at least 30 8 ounces (1 cup) WATER, 75-85 ° F minutes bet\3re baking. Makes 12 large rolls. EGG, large BUTTER or MARGARINE 4 tablespoons...
  • Page 20 TRADITIONAL PIZZA DOUGH dough INGREDIENTS SINGLE CRUST DOUBLE CRUST 7 ounces (3/4cup + 2 tbsp.) 101/_, ounces (1¼ cups + 1 tbsp.) WATER, 75-85" F VEGETABLE 2 tablespoons 4 tablespoons ALL PURPOSE FLOUR 2V_, c ups 4 cups SUGAR ½ teaspoon 1 teaspoon SALT ½...
  • Page 21 WARRANTY Your West Bend,_R) W arranty covers failures in the materials and workmanship of this Bread Maker for 90 days liom the date of original purchase. Any failed part of the Bread Maker will be repaired or replaced without charge.

Table of Contents