West Bend Automatic User Manual

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 3 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. Keep it out
of drafts and direct sunlight and at least 4 inches away from walls, cabinets and other appliances, especially
heating and cooling appliances which can interfere with the internal bread maker temperatures and affect
the loaf of bread being prepared.
3. DO NOT IMMERSE base of bread pan in water or other liquid as this can damage the bearing on the
bottom of the pan that turns the knead bar. See Cleaning Section in this booklet for further details.
4. ALWAYS place bread maker on a DRY, STABLE, heat-proof countertop or table during use. Since
the bread maker contains a motor, some vibration occurs during the knead cycle.
5. AVOID touching bread maker during the bake cycle as exterior surfaces become hot. ALWAYS use
pot holders when removing and handling the bread pan after baking.
6. FOLLOW instructions as given for best results. THE MOST IMPORTANT STEP IN BREAD
MAKING IS TO MEASURE INGREDIENTS ACCURATELY. See Measuring Section in this booklet.
7. DO NOT EXCEED the ingredient capacity of the bread maker. See Know Your Ingredients Section
in this booklet. Use only fresh ingredients.
8. ALWAYS ADD INGREDIENTS in the order listed in the recipes. Add liquid ingredients to the bread
pan first, followed by dry ingredients, then butter or margarine and finally the yeast in the very center.
Before adding the yeast, ALWAYS tap the pan to settle the dry ingredients, then level off the ingredients,
pushing into the corners to prevent liquid from seeping up. Then add the yeast to the very center of the
pan, making a slight well in the center of the dry ingredients if desired. This sequence is very important,
especially when using the delay start timer of your bread maker to prevent overfermentation of the yeast.
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.
10. DO NOT COVER bread maker with anything during operation as this can cause malfunction.
11. DO NOT TOUCH Control Panel Buttons after bread maker has been turned ON as this will interrupt
the cycle. Activate LOCK feature after bread maker has been turned ON to prevent accidentai tampering
of the control buttons. Turn bread maker OFF after completion of cycle.
12. DO NOT LEAVE bread maker plugged into electric outlet when not in use to prevent it from being
accidentally turned ON.
KNOW YOUR INGREDIENTS
Although bread making seems very basic, it is a science and the proportions of ingredients are critical.
Read the following information to better understand the importance each ingredient plays in the bread
making process. Also, always make sure your ingredients are fresh.
FLOUR is the main ingredient used in making bread and provides structure as well as food for the yeast.
Several different types of flour can be used in your bread maker, but DO NOT USE ALL-PURPOSE
FLOUR, CAKE FLOUR or SELF-RISING FLOUR AS POOR RESULTS WILL BE OBTAINED.
• Bread Flour SHOULD be used in your bread maker as it contains more gluten-forming proteins than
all-purpose flour and will provide tall, well formed loaves with good structure. Several different brands
of bread flour are available for use in your bread maker.
• Whole Wheat Flour can be used in your bread maker at the special WHOLE WHEAT bread settings.
Whole wheat flour contains the entire wheat kernel, including the bran and germ, therefore breads made
with 100% or a high percentage of whole wheat flour will be lower in height and heavier in texture than
bread made with bread flour. The WHOLE WHEAT bread settings on your bread maker feature longer
kneading times to better develop the structure of whole wheat bread for optimum results.
• Rye Flour can be used in combination with bread flour in the preparation of rye or pumpernickel bread.
It cannot be used alone as it does not contain enough protein to develop adequate gluten for structure.
Special Notes on Flour: All flours are affected by growing conditions, milling, storage, humidity and even
the manufacturer. While not visibly different, you may need to make some minor adjustments when using
different brands of flour as well as compensating for 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 necessary adjustments after the first
5 minutes of kneading as follows: If the dough does not form a ball and is more like a batter in consistency,
more flour will need to be added. Add 1 tablespoon of flour at a time until dough forms a soft ball and is

West Bend Automatic Specifications

General

Brand	West Bend
Model	Automatic
Category	Bread Maker
Language	English