User manual WEST BEND L5231

[. . . ] 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 recommend 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. Always use potholders or oven mitts to handle hot bread pan or hot bread. To protect against electric shock, do not place cord, plug or appliance in water or other liquid. [. . . ] If using dough setting, machine will automatically turn off upon completion of cycle, alert will sound and display will reset to dough setting. Do not leave pan-containing dough inside machine after completion of cycle as dough will continue to rise and could overflow the pan. See Dough section on page 19 for more detail. TOO HOT/TOO COLD WARNING- If inside of oven chamber is too hot or too cold for bread making, the word "hot" or "col" will appear in display along with alert sounding to indicate that machine cannot be turned on. You will need to remove pan and allow chamber to cool or warm accordingly. Typically "hot" will appear in display when you make consecutive loaves and forget to turn machine off between loaves. Allow chamber to cool with cover open 10 to 15 minutes or until machine can be turned on without warning going off. If "col" appears in display, move bread maker to a warmer area for 15 minutes or until machine can be turned on without warning going off. If oven is too hot, the yeast can be killed; if too cold, the growth of the yeast will be retarded. POWER OUTAGE PROTECTION - In the event of a power outage, the bread maker will turn off and automatically resume the cycle in progress if power is restored within 5 to 10 seconds, If power is not restored in 5 to 10 seconds it will remain off when power is restored. In this case, you must remove the contents from pan and start over with fresh ingredients. The red on light will remain off and the display will reset to the default setting; basic/specialty, medium crust, with 3:10 in display. BASIC STEPS IN MAKING BREAD - BEFORE USING your bread maker for the first time, wash inside of pan and knead bar with hot soapy water and a soft cloth, rinse and dry. You may need to twist the bar slightly to remove. Place knead bar onto shaft in pan, matching hub shape with shaft shape. Do not use any abrasive scouring pads or cleansers on pan or knead bar as damage can occur. Wipe the inside of chamber and outside surfaces of machine with a soft damp cloth if necessary, dry with a soft cloth. CAUTION: To prevent personal injury or electric shock, do not immerse bread maker base, its cord or plug in water or other liquid. SPECIAL NOTE: Bread pan is not immersible and should never be washed in an automatic dishwasher. Immersing pan in water can cause damage to the bearing that turns the knead bar. Dishwasher cleaning can reduce the non-stick qualities of the coating, causing sticking of the bread. Position knead bar onto shaft in bottom of pan, matching hub shape to shaft shape. Add ingredients to pan in order listed in recipe, MAKING SURE to add all liquids to pan first, then butter or margarine, followed by dry ingredients. Diagram 9 Make a well in enter of dry ingredients and add yeast to well. 8 After dry ingredients are added to pan, tap pan to settle ingredients, then level, pushing some of the dry mixture into corners of pan. Make a slight well in center of dry ingredients and add the yeast to the well. This sequence of ingredients is especially important when using the timer to prevent the yeast from getting wet before bread making begins. If pan does not lock securely, remove pan and reposition until secured. [. . . ] Bake in preheated 375º F oven for 40 minutes or until golden brown. Cool slightly before slicing. TRADITIONAL FRENCH BREAD INGREDIENTS WATER, 75-85° F ° BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST -orBREAD MACHINE/FAST RISE YEAST Shape dough into traditional French bread shape and bake in your own oven. Makes 1 large loaf. 19 dough TRADITIONAL PIZZA DOUGH INGREDIENTS WATER, 75-85° F ° VEGETABLE OIL ALL PURPOSE FLOUR SUGAR SALT ACTIVE DRY YEAST -orBREAD MACHINE/FAST RISE YEAST SINGLE CRUST 7 ounces (¾ cup + 2 tbsp. ) 2 tablespoons 2½ cups ½ teaspoon ½ teaspoon 2 teaspoons -or1½ teaspoons TOPPING: 6 to 8 ounces DOUBLE CRUST 10½ ounces (1¼ cups + 1 tbsp. ) 4 tablespoons 4 cups 1 teaspoon 1 teaspoon 2¼ teaspoons -or2 teaspoons PIZZA SAUCE FAVORITE MEAT TOPPINGS and CHEESE 12 to 16 ounces The single crust recipe makes enough for one 12 to 14-inch pizza; double crust recipe makes enough for two 12 to 14-inch pizzas. 1. Add ingredients for dough in order listed, making well in center of dry ingredients for yeast. [. . . ]