West Bend L5203 - Manual (Page 4)

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7. DO NOT EXCEED the ingredient capacity of the bread maker. See “KNOW YOUR INGREDIENTS” section in this booklet on pages 4 to 7.
Use only fresh ingredients.
8. ALWAYS ADD INGREDIENTS in the order listed in recipes. Add liquid ingredients first, the butter or margarine next, followed by the dry
ingredients and finally the yeast in the very center. Before adding the yeast, ALWAYS tap the pan to settle the dry ingredients. Level off by
pushing some of the dry ingredients into corners of pan to prevent liquid from seeping up. Then make a slight well in center of dry ingredients and
place the yeast in the well. This sequence is very important, especially when using the timer on your bread maker to prevent the yeast from
getting wet before the bread making process begins.
9. IN THE EVENT OF A POWER OUTAGE, the bread maker will turn off and remain off when power is restored. You will need to remove the
contents from pan and start over using fresh ingredients. SEL will flash in display to let you know 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 can interrupt the cycle. Turn bread maker off after
completion of cycle.
12. DO NOT LEAVE bread maker plugged into electrical 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.
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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.
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BREAD FLOUR SHOULD be used in your bread maker a it contains more gluten- forming proteins that 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.
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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 percent or a high percentage of whole wheat will be
lower in height and heavier in texture than bread made with bread flour. The whole wheat bread settings on your machine feature longer
rising time for optimum results.
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RYE FLOUR can be used in combination with bread flour in the preparation of rye or pumpernickel bread. However, it cannot be used
alone as it does not contain enough protein to develop adequate gluten for structure.
SPECIAL NOTES ON FLOUR
How to make minor adjustments for dough:
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 a refrigerator to prevent them from becoming rancid.
Measure the amount of flour as directed in each recipe but make any adjustment after the first 5 to 8 minutes of continuous kneading. Feel free to
check the condition of the dough by feeling it and looking at it during the knead cycle as this is the only time you can make any minor adjustment
that may be necessary as follows:
Open cover and touch dough. If it feels a little sticky and there is a slight smear under the knead bar, no adjustment is necessary.
If dough is very sticky, clinging to the sides of pan or in one corner, and is more like a batter than a dough, add one tablespoon flour. Allow it to
work in before making any further adjustment.
If dough is dry and the machine seems to be laboring during kneading, add one-teaspoon lukewarm water at a time. Once again, allow it to work in
before making any further adjustments.
You will know when the dough is just right near the end of the kneading cycle when it is soft to the touch, smooth in appearance and just a bit sticky,
leaving a slight residue on your fingers-the feel of the perfect dough. The bottom of the bread pan will also be clean of any dough residue.
DO NOT EXCEED 3 cups of bread flour for the 1-1/2 pound loaf or 2 cups bread flour for the 1 pound loaf. Breads containing whole wheat,
cereals or oats should not exceed a total of 3-1/2 cups for the 1-1/2 pound loaf or 2-1/2 cups for the 1 pound loaf.
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SUGAR AND OTHER SWEETENERS provide food for the yeast, add height and flavor to the bread and give crust a golden color.
Types of sweeteners that can be used include sugar, brown sugar, honey, molasses, maple syrup, corn syrup and fruits, whether dried or
fresh. When using a liquid sweetener, such as honey or molasses, the total amount of liquid in the recipe will need to be reduced slightly
by the same measurement of liquid sweetener used. A special tip when measuring sticky liquid sweeteners is to coat the measuring spoon
with vegetable oil before measuring. This will help the liquid sweeteners slide right out.
DO NOT USE ARTIFICAL SWEETENERS AS A SUBSTITUTE FOR SUGAR AND OTHER NATURAL SWEETENERS AS THE
YEAST WILL NOT REACT PROPERLY AND POOR RESULTS WILL BE OBTAINED.