West Bend L5203 - Manual (Page 28)

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MAKING YOUR OWN QUICK BREAD RECIPES:
Your own quick bread recipes may be prepared in your bread maker at the quick bread setting following these guidelines.
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Generously grease inside of pan and knead bar with vegetable shortening.
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If using butter or margarine, it must be softened and cut into small pieces for thorough blending. Do not attempt to use refrigerated
butter or margarine as it will not be mixed thoroughly.
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If using shortening, cut into small pieces when adding to pan for thorough mixing.
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Amount of flour in recipe should not exceed 2 cups.
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Always add liquid ingredients to pan first, followed by fruits and nuts and then the dry ingredients.
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Always beat eggs(s) slightly before adding to pan to ensure thorough mixing.
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Lock pan into bread maker and program for quick bread. Turn on. After the 6-minutes premix, scrap sides of pan with rubber
scraper to clean off any flour residue. Do not remove pan to scrap sides, leave pan locked in place when scraping flour off sides.
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When done, turn bread maker off, unlock pan and remove with oven mitts. Cool bread in pan as directed before removing. You may
need to run a smooth edged spatula around edge of pan to help loosen bread before removing.
JAM SETTING
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During the jam cycle, bread maker will pulse on and off to stir the ingredients for 1 hour with heat being supplied during the first 45
minutes. No heat is supplied during the last 15 minutes of the cycle to allow the jam to cool before removal. The knead bar will stir the
jam throughout the entire cycle.
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FOLLOW RECIPE EXACTLY. Do not use more or less of any ingredient to prevent possibility of a boil over.
CAUTION: To prevent personal injury or property damage, use hot pads when handling bread pan or stirring jam with spoon as contents
are very hot.
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Use only powdered fruit pectin to ensure that jam thickens. Do not substitute liquid fruit pectin for powdered fruit pectin as they are not
interchangeable.
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Always add sugar, 1 cup at a time, stirring after each addition. Be careful not to spill sugar into oven chamber. Use a long handled
wooden spoon for stirring.
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To ensure thorough mixing, stir occasionally after sugar has been added. Be very careful not to splash or spill as jam will be VERY HOT.
Do not turn bread maker off or remove pan during mixing.
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Always use oven mitts to remove bread pan as pan will be hot.
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If jam foams close to top of pan, turn bread maker off to avoid boil over. If boil over occurs, turn bread maker off and unplug cord from
electrical outlet. Allow jam to cool slightly and foam to settle before carefully removing bread pan as jam will be VERY HOT. Cool
bread maker completely before cleaning following instructions on page 12.
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The time delay may be used with jam setting, however you must be present during the cooking process to add sugar and stir occasionally
for thorough mixing and to prevent possible boil over.
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Always use clean, heat proof glass or plastic freezer type containers with secure fitting covers to store the jam in.
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Always store jam in refrigerator or freezer. Do not store jam at room temperature.
STRAWBERRY JAM
INGREDIENTS
5-1/2 cups SUGAR
2 quarts (4 cups crushed) FRESH, RIPE STRAWBERRIES Makes about 7 cups
3 tablespoons LEMON JUICE (3-1/2 pints)
1 (1.75 ounce) box POWDERED FRUIT PECTIN
½ teaspoons BUTTER or MARGARINE
SELECT SETTING TO USE:
JAM (11)
1. Measure sugar into a separate bowl; set aside
2. Wash berries, remove stems and crush with potato masher. Measure out 4-cups
3. Place crushed strawberries, lemon juice and powdered fruit pectin in mixing bowl; stir to combine. Pour mixture into bread pan and add
butter or margarine to help prevent foaming during cooking.
4. Lock pan into bread maker and close cover. Program for jam and start machine. Set separate time for 35 minutes as a reminder to add
sugar. When mixture begins to bubble around edge, open cover and carefully add sugar, 1 cup at a time, stirring with a long handled
wooden spoon after each addition. Be very careful not to spill sugar into oven chamber.
5. Continue to stir occasionally with wooden spoon, scraping sides of pan to help dissolve sugar. Avoid splashing or spilling as mixture will
be VERY HOT.
6. When cycle is complete, turn bread maker, turn bread maker off and carefully remove bread pan using hot pads. Set bread pan onto heat
resistant surface.
7. Skim off any foam; discard. Using a ladle, carefully pour hot jam into clean, heatproof containers and cover. Refrigerate or freeze jam
immediately. Do not store jam at room temperature.