13 breakdown of bread/dough cycles, Trouble shooting guide, Loaf size and shape – West Bend L5203 User Manual

Page 13

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BREAKDOWN OF BREAD/DOUGH CYCLES

SETTING

0 1 2 3 4 5 6 7

8 9 10 11 12

Cycle

EXTEND

BAKE

BASIC

REG

1 lb

BASIC

LARGE

1-1/2 lb

BASIC

LARGE

DARK

1-1/2 lb

WHOLE
WHEAT

REG.

1 LB

WHOLE
WHEAT

LARGE

1-1/2 lb

WHOLE
WHEAT

LARGE

RAPID

1-1/2 lb

FRENCH SWEET DOUGH QUICK

BREAD

JAM ONE

HOUR

BREAD

CYCLE

REST*

30 min*

15 min*

Knead 1

6 min

45 min

Knead 2

27 min

31 min**

18 min

25 min

22 min

31 min**

24 min

14 min

15 min

14 min

Rise 1

23 min

29 min

76 min

79 min

39 min

34 min

40 min

60 min

20 min

Punch 1

10 sec

15 sec

5 sec

Punch 2

10 sec

Punch 3

5 sec

Rest

30 min

15 min

29 min

Shape 1

5 sec

3 sec

5 sec

Shape 2

10 sec

Shape 3

5 sec

Rise 2

64 min

54 min

55 min

45 min

54 min

49 min

Bake

60 min

45 min

50 min

70 min

45 min

55 min

65 min

50 min

90 min

25 min

Keep Warm

60 min

Total ***
Time

1:00

2:45

2:50

3:10

4:20

4:30

3:20

3:30

3:25

1:30

1:50

1:00

0:59

Max Time
Delay

14:45

14:50

15:10

16:20

16:30

15:20

15:30

15:25

13:30

13:50

13:00

12:59

The Whole Wheat cycles begin with a rest period during which the flours or grains absorb the liquid ingredients. Soaking causes the flour or
grain to soften and helps ingredients to combine well. There is no blade action during this period.

** Alert sounds during knead to add ingredients if recipe recommends doing so.
*** Total Time does not include “Keep Warm.”

TROUBLE SHOOTING 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

LOAF SIZE AND SHAPE

1. Short loaves. On average, 1 lb loaves will be

about 4 inches high; 1-1/2 lb loaves 5 to 6
inches high at regular bread settings. Breads
made at the one hour bread cycle will be
about 1 inch shorter which is normal.

* Wheat breads will be shorter than white

breads due to less gluten forming
protein in whole wheat flour.

* Not enough liquid.
* Sugar omitted or not enough added.
* Wrong type of flour used.
* Not enough yeast or to old.

* Wrong type of yeast used.

* Normal situation, no solution.

* Increase liquid by 1 tablespoon
* Assemble ingredients as listed in recipe.
* Do not use all-purpose flour.
* Measure amount recommended and check

freshness date on package.

* Use correct type of yeast, especially important

for bread machine/ fast-rising yeasts and
when using one hour bread cycle.

2. Flat loaves, no rising

* Yeast omitted.
* Yeast too old.
* Liquid too hot.

* Too much salt added.
* Sugar or other sweetener omitted.
* If using timer, yeast got wet before

bread making process started.

* Assemble ingredients as listed in recipe.
* Check expiration date.
* Use liquid at correct temperature for bread

setting being used

* Use amount recommended.
* Assemble ingredients s listed in recipe.
* Push dry ingredients into corners of pan and

make slight well in center of dry ingredients
for yeast to protect it from liquids.

3. Top inflated, mushroom-like in appearance.

* Too much yeast.
* Too much sugar.
* Too much flour.
* Substituted bread machine/fast rising

yeast for active dry yeast.

* Not enough salt.
* Warm,

humid

weather.

* May be caused from baking in high

altitude.

* Reduce yeast by ¼ to ½ teaspoon.
* Reduce sugar by 1 teaspoon.
* Reduce flour by 2 to 3 tablespoons.
* Use correct amount of bread machine/fast-

rising yeast.

* Use amount of salt recommended in recipe.
* Reduce liquid by 1 tablespoon and reduce

yeast by ¼ to ½ teaspoon.

* Make recommended adjustment for high

altitude baking by reducing yeast by ¼
teaspoon and reducing liquid by 2 to 3
teaspoons.

4. Top and side cave in.

* Too much liquid.

* Reduce liquid by 1 tablespoon

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