User manual WEST BEND 41077-JUST-FOR-DINNER-BREADMAKER

[. . . ] WEST BEND JUST FOR DINNER BREADMAKER TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS AND WARNINGS IN THIS CARE/USE INSTRUCTIONAL MANUAL Register this and other West Bend® products through our website: www. westbend. com IMPORTANT INFORMATION ON PROTECTING ELECTRONIC CONTROL: To protect bread maker's electronic control against possible damage caused by surges in electrical power line, we recommend using a surge protector device, available at most discount/hardware stores. Simply plug surge protector into the electric outlet, then plug bread maker cord into receptacle to surge protector. IMPORTANT SAFEGUARDS - When using electrical appliances, basic safety precautions should always be followed to prevent fire, property damage, electric shock or personal injury, including the following: · Read all instructions before using. Always use potholders or oven mitts to handle hot bread pan or hot bread. [. . . ] If there is not enough (1½) cups bread mix left to make a second loaf of bread, use bread flour or all purpose flour to make up the difference. MAKING YOUR OWN MIXES: You can make your own bread mixes and store them in a cupboard or refrigerator until read to use. Simply measure all dry ingredients, except yeast¸ into plastic bag or sealable container. When ready to use, add recommended liquid, butter or margarine, and dry flour mixture to the pan. If mix is stored in the refrigerator, let sit at room temperature 15 to 20 minutes or use slightly warmer liquid, 100-110° F. 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 do to over-stretching of the gluten structure. To slow the rising of the dough at high altitudes, 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. Make notes on the amount of yeast and liquid used for future reference. ADAPTING YOUR FAVORITE BREAD RECIPES: After you have prepared some of the recipes in this book, you may wish to adapt some of your favorite conventional bread recipes to the bread maker. Some experimentation will be required on your part and you will need to check the condition of the dough during the knead cycle for any minor adjustment that may be needed in liquid or flour. Use one of the recipes in this book that is similar to your recipe as a guideline, or use the formula that follows: ½ cup liquid 80-90°F (4 ounces) 1 tablespoon fat 1 cups bread flour ¼ teaspoon salt 2¼ teaspoons fast rising or bread machine yeast. Add ingredients to the pan in this order: liquids first, followed by fat, then dry ingredients except yeast. Program for desired setting and turn on. After 3 or 4 minutes of kneading, check the condition of dough. Make any adjustment as necessary following the guideline in "Special Notes on Flour" section. SLICING BREAD: Always allow bread to cool at least 15 to 20 minutes before slicing. If not allowed to cool, bread will be very difficult to slice. STORING BREAD: Any leftover bread can be stored in a plastic bag or sealed storage container at room temperature for a few days. Any longer storage put in freezer. BECOMING FAMILIAR WITH THE CONTROL PANEL - The control panel on your bread maker was designed to be very easy to use. Please review the following features to better understand the control panel . BREAD SELECT BUTTON - The Bread Select button lets you choose between bread settings- Basic/Specialty and Wheat. With each press of the Bread Select button, the light will alternate between the two bread settings. 5 The Basic/ Specialty setting can be used for almost any bread recipe containing mostly bread flour. If a recipe contains up to 50% whole wheat flour, use the Wheat setting. When using either bread setting, an alert will sound near the end of the rise cycle (about 22 minutes after machine has started) to perform crust treatment if desired. [. . . ] (mg): 5. 7 Sodium (mg) 140. 0 Sour Cream and Chive Bread: Total calories: 134. 7 Total fat (g): 2. 4 Total Carb. (g): 24. 2 Total Protein(g): 4. 4 Fiber (g) 1. 1 Chol. (mg): 3. 6 Sodium (mg) 98. 9 Raisin Bread: Total calories: 160. 1 Total fat (g): 2. 7 Total Carb. (g): 29. 8 Total Protein(g): 5. 1 Fiber (g) 1. 4 Chol. (mg): 5. 8 Sodium (mg) 120. 7 Onion Bread: Total calories: 145. 7 Total fat (g): 2. 7 Total Carb. (g): 25. 6 Total Protein(g): 5. 1 Fiber (g) 1. 1 Chol. (mg): 5. 8 Sodium (mg) 119. 9 11 Wheat: Total calories: 137. 6 Total fat (g): 2. 7 Total Carb. (g): 24. 1 Total Protein(g): 4. 9 Fiber (g) 2. 2 Chol. [. . . ]