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To prevent personal injury or property damage, read and follow the instructions and/or warnings in this care use instructional manual.
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 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 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 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.
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 recommended 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 from wall 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 warranty section in this booklet for service details. Do not
attempt to repair it yourself. For household use only.
An off odor from motor may be noted with first use, which is normal and will disappear with use.
ELECTRIC CORD STATEMENT
CAUTION: Your bread maker has a short cord as a safety precaution to prevent personal injury or property damage resulting
from pulling, tripping or becoming entangled with the cord. Do not allow children to be near or use this bread maker without
close adult supervision. If you must use a longer cord set or an extension cord when using the bread maker, the cord must be
arranged so it will 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 maker).
IMPORTANT SAFETY INSTRUCTIONS
This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet
only one way. If the plug does not fit fully in the outlet, reverse the plug. If it 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 Bend® 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.
L4979
WEST BEND
Automatic Bread & Dough Maker
The West Bend Company
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Summary of Contents for West Bend L4979
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Page 1: Important Safeguards
Never use with an extension cord unless plug can be fully inserted. Do not attempt to defeat this safety feature. Your West Bend® 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 2 HELPFUL HINTS FOR SUCCESSFUL BREAD BAKING To ensure great baking results in your West Bend Bread and Dough Maker, please take a few minutes to review the following tips and read the basic instructions in the front section of this book. Please pay close attention on how to measure ingredients, as this is the most important step in bread machine baking and the difference between success and failure.
- Page 3 “QUICK START” STEPS FOR MAKING FIRST LOAF OF BREAD You are probably very anxious to start using your new bread maker without having the time to read this book from cover to cover. Follow these “Quick Start” steps for making that first loaf of bread, whether using the mix included with your bread maker or one of the recipes in this book.
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Page 4: Know Your Ingredients
OTHER TIPS TO KEEP IN MIND WHEN USING YOUR BREAD MAKER 1. DO NOT REMOVE the bread pan or touch any moving parts when bread maker is in operation. If you need to stop the bread maker during operation, hold the start/stop button down for 4 seconds or until the red ON light goes out. 2 BE SURE to allow adequate ventilation around the bread maker when it is in operation. - Page 5 RYE FLOUR can be used in combination with bread flour in the preparation of rye or pumpernickel bread. But, it cannot be used alone as it does not contain enough protein to develop adequate gluten for structure. SPECIAL NOTE ON FLOUR How to make minor adjustments for dough: All flours are affected by growing conditions, milling, storage, humidity and even the manufacturer.
- Page 6 EGGS add color, richness and leavening to bread. Use large eggs. No premixing is needed. Egg substitutes can be used in place of fresh eggs. One egg equals ¼ cup of egg substitute. To reduce cholesterol, you can substitute two (2) egg whites for each large egg in the recipes without affecting the end result.
- Page 7 prevent liquid from seeping up. Make a slight well in center of dry ingredients and place the yeast in the well. This sequence is very important, especially when using the timer to prevent yeast from getting wet before bread making begins. 1.
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Page 8: High Altitude Adjustment
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 will need to check the condition of the dough during the knead cycle for any adjustments needed. - Page 10 BECOMING 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 “brains” 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.
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Page 11: Clean Before Using
When on, red signal light under the word ON will glow. To turn off, press and hold start/stop button down for about three (3) seconds or until the red ON light goes out. Once you have started the bread maker, the colon between hours and minutes will flash and minutes will begin to count down. When process time elapses, 0:00 will appear in display and audible alert will sound to let you know the bread is done. - Page 12 3. Lock pan into bread maker by angling back edge of pan into oval shaped holder. Then firmly push front edge of pan down to lock in place. See Diagram 10 for more details. If pan does not lock securely, remove pan and reposition until secured. Pan must always be locked in place for bread maker to function properly.
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Page 13: How To Use Dough Setting
CAUTION: If using hot pads rather than oven mitts for removing hot bread pan from bread maker, be careful not to allow pads to touch hot heating elements as they can become singed or even start on fire if not careful. See diagram 12. Invert bread pan and shake until loaf falls out on cooling rack. -
Page 14: Clean After Each Use
in 10-minute increments until you reach 8:30. The maximum time for timer is 13 hours (13:00). The bread or dough process time is automatically figured into the delay time, as this is the time from which you begin to count up Press START/STOP button once to turn the bread maker on. - Page 15 Cycles: BASIC/ WHOLE DOUGH SPECIALTY WHEAT 1½ lb. 2 lb. 1½ lb. 2 lb. 6 min. 6 min. 6 min. 6 min. 6 min. 10 min. 10 min. 10 min. 10 min. 10 min. REST 23 min. 25 min. 26 min. 30 min.
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Page 16: Troubleshooting Guide
TROUBLESHOOTING GUIDE Following are some typical problems that can 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 17 TROUBLESHOOTING GUIDE (continued) PROBLEM POSSIBLE CAUSE SOLUTION 10. Collapsed while -May be caused from baking in high altitude. -Make recommended adjustment for high altitude baking baking by reducing yeast by ¼ teaspoon and reducing liquid by 2 to 3 teaspoons. -Exceeding capacity of bread pan.
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Page 18: Nutritional Information
NUTRITIONAL INFORMATION Nutritional information was calculated using butter and whole milk when called for in the recipes and is based on a ½- inch thick slice of bread. For less calories and total fat, you may substitute margarine for butter and low-fat milk for whole milk. - Page 19 Total Calories: Total Calories: Raised Doughnuts Focaccia 173.2 Total Fat(g):5.5 Total Carb(g):25.2 Total 132.1 Total Fat(g):4.3 Total Carb(g):20.0 Total Protein(g):5.6 Fiber(g):0.8 Chol(mg):19.4 Protein(g):4.0 Fiber(g):0.8 Chol(mg):6.1 Sodium(mg):158.5 Sodium(mg):211.7 Garlic Bread Total Calories: Total Calories: 134.2 Dill Bread 133.1 Total Fat(g):2.2 Total Carb(g):24.3 Total Total Fat(g):2.2 Total Carb(g):24.6 Total Protein(g):4.6 Fiber(g):0.9 Chol(mg):3.8 Protein(g):4.6 Fiber(g):1.1 Chol(mg):3.8...
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Page 20: Old Fashioned White Bread
BASIC/SPECIALTY BREAD SETTING - The recipes in this section can be made at the basic/specialty bread setting. The time delay can be used with the 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 21: Country White Bread
COUNTRY WHITE BREAD 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces (1¼ cups) 12 ounces (1½ cups) WATER, 80 F 2 tablespoons 2 tablespoons BUTTER or MARGARINE 3⅓ cups 4 cups BREAD FLOUR 2 tablespoons 2 tablespoons DRY MILK 2 tablespoons 2½... -
Page 22: Honey Oatmeal Bread
HONEY OATMEAL BREAD Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal. 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces (1¼ cups) 13 ounces (1½ cups + 2 tbsp) WATER, 80 F 2 tablespoons 2 tablespoons HONEY 2 tablespons... -
Page 23: Garlic Bread
GARLIC BREAD 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces (1¼ cups) 12 ounces (1½ cups) WATER, 80 F 2 tablespoons 2 tablespoons BUTTER or MARGARINE 3⅓ cups 4 cups BREAD FLOUR 2 tablespoons 2 tablespoons DRY MILK 1 tablespoon 1½... -
Page 24: Shredded Wheat Bread
SHREDDED WHEAT BREAD 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 11 ounces (1¼ cups + 3 tbsp.) 13 ounces (1½ cups + 2 tbsp.) WATER, 80 F 2 tablespoons 2 tablespoons BUTTER or MARGARINE 3 cups 3¾ cups BREAD FLOUR 2 large biscuits, broken 2 large biscuits, broken SHREDDED WHEAT CEREAL... -
Page 25: Multi-Grain French
MULTI-GRAIN FRENCH 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces (1¼ cups) 12 ounces (1½ cups) WATER, 80 F 1 tablespoon 1½ tablespoons BUTTER or MARGARINE 2 cups 3 cups BREAD FLOUR 1 cup 1 cup WHOLE WHEAT FLOUR ½... -
Page 26: Sourdough Wheat Bread
SOURDOUGH TIPS - Do not use metal bowls or spoons to store and/or stir starter. - If starter is not going to be used immediately cover and refrigerate. The clear liquid that forms on the surface should be stirred in once a week. -
Page 27: Cinnamon Oatmeal Raisin Bread
RAISIN BREAD 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 10½ ounces (1¼ cups + 1 tbsp.) 12½ ounces (1½ cups + 1 tbsp.) WATER, 80 F 2 tablespoons 2 tablespoons BUTTER or MARGARINE 3⅓ cups 4 cups BREAD FLOUR 2 tablespoons 2 tablespoons DRY MILK 2 tablespoons... -
Page 28: Cheese Bread
CHEESE BREAD 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 8½ ounces (1 cup + 1 tbsp.) 10 ounces (1¼ cups) WATER, 80 F EGG, large 2 tablespoons 2 tablespoons BUTTER or MARGARINE 3⅓ cups 4 cups BREAD FLOUR 1½ tablespoons 2 tablespoons SUGAR 1¼... - Page 29 APRICOT ALMOND BREAD 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces (1¼ cups) 11½ ounces (1¼ cups + 3 tbsp.) WATER, 80 F 2 tablespoons 2 tablespoons BUTTER or MARGARINE 3¼ cups 3¾ cups BREAD FLOUR 2 tablespoons 2 tablespoons DRY MILK 2 tablespoons 3 tablespoons...
- Page 30 WHOLE WHEAT BREAD SETTING -The recipes in this section can be made at the whole-wheat bread setting. The time delay can be used with the 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.
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Page 31: Cracked Wheat Bread
100% WHOLE WHEAT BREAD 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 9 ounces (1 cup + 2 tbsp.) 11½ ounces (1¼ cups + 3 tbsp.) WATER, 80 F EGG, large 1 tablespoon 1 tablespoon MOLASSES 1 tablespoon 2 tablespoons HONEY 2 tablespoons 2 tablespoons BUTTER or MARGARINE... -
Page 32: Buttermilk Wheat Bread
BUTTERMILK WHEAT BREAD 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 12 ounces (1½ cups) 14 ounces (1¾ cups) BUTTERMILK, 80 F 2 tablespoons 2 tablespoons BUTTER or MARGARINE 2 cups 2⅔ cups WHOLE WHEAT FLOUR 1¼ cups 1⅓ cups BREAD FLOUR 2 tablespoons 3 tablespoons BROWN SUGAR, packed... - Page 33 Dough can be refrigerated up to three (3) to four (4) days for later use if desired. Simply remove dough from pan and place into an oiled bowl, turn dough over to oil top and cover tightly. Or, put dough into an oiled plastic bag and seal. Check dough daily and punch down if needed.
- Page 34 WHEAT DINNER ROLLS BREAD SELECT SETTING: dough INGREDIENTS 8½ ounces (1 cup + 1tbsp.) Makes about 1½ dozen rolls depending WATER, 80 F 3 tablespoons on shape made. BUTTER or MARGARINE 1½ cups BREAD FLOUR 1½ cups WHOLE WHEAT FLOUR 3½...
- Page 35 PIZZA DOUGH Single Crust 12-14 inch Double Crust 2-12/14 inch INGREDIENTS 7½ ounces (¾ cup + 3 tbsp.) 10½ ounces (1¼ cups + 1 tbsp.) WATER, 80 F 2 tablespoons 4 tablespoons VEGETABLE OIL 2½ cups 4 cups ALL PURPOSE FLOUR ½...
- Page 36 FOLLOW THESE INSTRUCTIONS FOR THE FOCACCIA RECIPE 5. Knead dough about 1 minute. Roll dough into a BREAD SELECT SETTING TO USE: dough 1. Add water and butter to pan. rectangle to fit jellyroll pan or large cookie sheet, about 2.
- Page 37 FOLLOW THESE INSTRUCTIONS FOR THE CROISSANT RECIPE 6. Place dough on lightly floured surface, with long BREAD SELECT SETTING TO USE: dough 1. Add water and 3 tablespoons butter to pan. sides vertical to you. Roll out into a 15x12-inch 2.
- Page 38 CINNAMON ROLLS Bread Select Setting: dough INGREDIENTS 8 ounces (1 cup) Makes 12 rolls. MILK, 80 F EGG, large 4 tablespoons BUTTER or MARGARINE 3⅓ cups BREAD FLOUR 3 tablespoons SUGAR ½ teaspoon SALT 2 teaspoons ACTIVE DRY YEAST - or – - or - 1½...
- Page 39 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.
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