Benutzeranleitung / Produktwartung L4854 des Produzenten West Bend
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RECIPES AND INSTRUCTIONS TO PREVENT PERS ONAL INJURY OR P ROPERTY DAMAGE, READ AND FOLLOW THE INSTRU CTIONS AND WARN INGS IN THIS CARE/U SE IN STRUCTIONAL MAUAL L4854.
1 Welcome to the w onderful world of bread mak ing and the wonderf ul aromas it creates. What else compares to the fragrance of fres h bre ad b aking in t he kitc hen an d the antici pati on o f havi .
2 IMPORTANT SAFE GUARDS When using electrical appliances, basic safety precau tions should always be followed to reduce th e risk of fire, property dam ag e, electrical shock and/or person al injury, inclu ding the following: - Read all inst ructions before using.
3 ‘QUICK START’ STEPS FOR MAKING FI RST LOAF OF BREAD You are proba bly very anxi ous to start using your new bread m aker w ithout havin g the time to read th is book from cover to cover .
4 As the machine advances, words such as PREHEA T, KNE AD, RISE and BAKE will appear in displa y so you know what cycle the machine is in . Two alerts will soun d during the bread m aking proces s; on.
5 KNOW YOUR INGREDIENTS Although bread m aking seems very basic, it is a science and th e proportions of ingredients are critical. Read the following inf ormation to better understan d the importan ce each ingredient plays in the bread m aking process.
6 • MI LK enh ances flavor and increases the nutritional value of b read. Any ty pe of milk (whole, 2 %, 1%, skim, buttermilk or canned ev aporated milk) can be used. Refrigerated m ilk must always be w armed to 75-85° F bef ore adding to bread pan .
7 Keep yeast stored in the refrigerator. You m ay find it handy to purchase y east in glass jars so as to measure th e exact amount without having to waste any . If using y east packed in a ¼-ounce foil env elope, it is best to open a fres h envelope ev ery tim e you bake.
8 ALWAYS SPOON dry ingredients into the measuring cup, then level with a knife. DO NOT SC OOP meas uring c up s into dry ingredients, es pecially flour, as it compresses the ingredient s into the cup and caus es the dough to be dry and res ult in a sho rt loaf.
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11 ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES After y ou have prepared som e of th e recipes in this book, y ou may wish to adapt you r own conve ntional bread reci pes. Som e experimentation will be requ ired and y ou will need to check the condition of th e dough durin g the knead cycle f or any adjustmen ts needed.
12 SLICING BREAD Always allow bread to cool at least 15 to 3 0 minutes before slicing. If you attempt to slice the bread immediately after baking , it will be very difficult to slice and will be sticky. STORING BR EAD Since homemade bread contain s no preservativ es, it does not stay as fresh for as lon g as commercially made bread.
13 To use the TIME DELAY, simply prepare the recipe you wish to mak e, place the bread pan in to the bread m aker, program th e BREAD SELECT, bread color and loaf size, then enter th e number of hours an d minutes from when you start the bread m aker to whe n you wa nt the bre ad d one usi ng the time r butt ons.
14 ON/OFF BUTTON Use this button to turn the machine on and off. Before st arting the machine, you must f irst program the BREAD SELECT , bread color, loaf size , plu s extend rise and TIM E DELAY , if being used. Then press the on /off butt on once t o turn on.
15 Before using your bread m aker for the firs t time, wash the inside of pan and th e two knead bars w ith hot soapy w ater and a soft cloth , rinse an d dry. The knead bars lif t off the sh afts in th e bottom of pan and are m ade of two part s. See Diag ram 8.
16 4. Plug bread ma ker cord in to a 120 volt A C el ectrical outlet ONL Y. Press desired BREAD SE LECT button for th e type of bread being made. The chosen setting will appear in displa y along with the process time. P ress bread color button for desired crust c olor, LIGHT, MEDIUM , or DARK , which will appear in display.
17 Invert bread pan and shake until loaf falls out. See page 24 if loaf is difficult to re move from pan. Place loaf of bread onto a rack to cool for at least 15 to 30 m inutes bef ore slicing. If bread is not rem oved immediately after cycle is com plete, the bread maker will automatically go into a KEEP WARM mode for up to three (3) hou rs.
18 4. Lock pan into bread m aker with FRONT s ide facing y ou. See Diagram 11 on pag e 15. Close door. Program for quick bread . Pre ss on/off butt on to tu rn machi ne on.
19 EXTEND RISE GUIDELINES Use the following as a guide as to wh ether or not y ou should extend the rise period wh en the alert sounds n ear the end of the f ina l r is e period, bef ore the bake cy cle begins.
20 CLEAN AFTER EACH USE DO NO T IMM ERSE BOTTOM OF BREAD PAN IN WATER! The bread pan is n ot immersible and should n ever be washed in an automatic dishwasher. This can cause damage to the bearing th at turns the knead bar and reduce the non-stick qualities of the coating, causing the bread to stick.
21 BREAKDOWN OF BREAD/DOUGH CYCLES So you kn ow what is going on ins ide the bread m aker during t he process t ime, the f ollowing ch art breaks dow n the time in minutes that each cycle requires. The total process tim e is also given in hours an d minutes, depending on the bread color and l oaf size selections made.
22 PREHEA T – D uring t he P REHEA T cycle, gentle heat is provided to w arm the pan and in gredients before th e mixing and kn eading begin s. Yo u may hear faint cli cking so und s dur ing t his PREHEAT period which is normal and indicates the bread m aker is work ing properly.
23 TROUBLESHOOTIN G GU IDE Following are some ty pical problems that can occu r when making bread in your bread m aker. Please review the problem s, their possible caus es and the correctiv e action that should be taken to en sure successful bread mak ing.
24 TROUBLESHOOTIN G G UIDE (c ontinued) PROBLEM POSSIBLE CAUSE SOLUTION 10. Collap sed while baking . -May be caused by high altitude. -Exceeding capacity of bread pan . -Not enough s alt used or omitted. -Too mu ch yeast or wrong type us ed. -Warm, humid w eather.
25 NUTRITIONAL INFORMAT ION Nutritional information is based on a ½-inch thick slice of bread from a 2 pound loaf . Slices of bread from a 1½ poun d loaf wil l be sm aller. The following nutritional info rmation was calculated using butter and whole milk when called for in the recipes.
26 NUTRIONAL INFORMATIO N (continued) Classic Rye Bread To tal C alor ies: Garlic Bread T otal Ca lorie s: 124.3 Total Fat(g ):1.3 Total Carb(g ):24.1 Total 133.1 Total Fat(g):2.2 Tota l Carb(g):24. 3 Total Protein(g ):4.1 Fiber(g ):1.8 Chol(mg ):2.0 Protein(g ):4.
27 BASIC BREAD SETTINGS - The rec ipes in th is sect ion can be made at the basi c and basic rapid bread sett ings. The TIME DELAY can b e used with the recipe s with th e sym bol. - Active dry , brea d machin e or fas t rising yeast m ay be used in the recipes.
28 FOLLOW THES E INSTRUCTIONS FOR ALL RECIPES ON T HIS PAGE BREAD SEL ECT SETT ING TO USE: Ba sic or B asic Rapid 1. Add liquid ingred ients to pan. 2. Add dry ing redients, except y east, to pan. Tap pan t o settle dry ingredient s, then level ingre dients, p ushing som e of the m ixture into the cor ners.
29 FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SEL ECT SETT ING TO USE: Ba sic or B asic Rapid 1. Add liquid ingred ients to pan. 2. Add dry ing redients, except y east, to pan. Tap pan t o settle dry ingredient s, then level ingre dients, p ushing som e of the m ixture into the cor ners.
30 FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SEL ECT SETT ING TO USE: Ba sic or B asic Rapid 1. Add liquid ingred ients to pan. 2. Add dry ing redients, except y east, to pan. Tap pan t o settle dry ingredient s, then level ingre dients, p ushing som e of the m ixture into the cor ners.
31 PUMPERNICKEL RY E BREAD 1½ Pound Loaf INGREDIE NTS 2 Pound Loaf 10 ounces (1¼ cups) 2 tablespoon s 3 tablespoon s 2¼ cups ½ cup ½ cup 2 tablespoon s 1¼ teaspoons 2 teaspoons - or - 1½ teaspo.
32 WHEAT BREAD SETTINGS • The recipes in this section can be m ade at the wh eat or wheat rapid bread settin gs. The TIME DELAY can be used with the recipes w ith the sym bol . • Active dry, bread m achine or fas t rising yeast may be used in the recipes.
33 FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SEL ECT SETT ING TO USE: W heat, Whea t Rapid 1. Add liquid ingred ients to pan. 2. Add dry ingredi ents, ex cept yeast, to pan . Tap pan to s ettle dry ingred ie nts, t hen leve l in gred ients, push ing so me o f the mixtur e into the corn ers.
34 BUTTERMILK WHEAT BREAD 1½ Pound Loaf INGREDIE NTS 2 Pound Loaf 12 ounces (1½ cups ) 2 tablespoon s 2 cups 1¼ cups 2 tablespoon s 1¼ teaspoons ¼ teaspoon 2 teaspoons - or - 1½ teaspoon s BUTT .
35 FRENCH BREAD SETTING - The recipes in this section can be made at the French bread setting. The TIME DELAY can be used with the recipes that have a symbol . - Active dry, bread m achine or fas t rising yeast may be used in the recipes . Use the recommended am ount for the type of y east b eing used.
36 FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SEL ECT SETT ING TO USE: Fr ench 1. Add liquid ingred ients to pan. 2. Add dry ingredients, ex cept yeast, t o pan. Tap pan to settle dry ingred ie nts, t hen leve l in gred ients, push ing so me o f the mixtur e into the corn ers.
37 SOURDOUGH STARTER RECIPE 1 cup mi lk 3 tablespoon s plain, nonf at yogurt 1 cup bread fl our 1. In sau cepan or microwave, heat milk to 100º F. Rem ove from heat and s t ir in y o gurt with a w ooden or plastic spoon . Do not use metal utensils. Pour mixture into a warm glass, ceramic or plastic 6-cup bo wl with a tight fitting lid.
38 SOURDOUGH BREAD 1½ Pound Loaf INGREDIE NTS 2 Pound Loaf 5½ oun ces ( ⅔ cup) 8 ounces (1 cup) 2¾ cups 1 tablespoon 1¼ teaspoons 2 teaspoons - or - 1½ teaspoon s WATER, 80º F SOURDOUGH STARTER (room te mperature) BREAD FLOUR SUGAR SALT ACTIVE DR Y YEAST -or- BREAD M ACHINE/FAST RIS E YEAST 6½ oun ces ( ¾ cup + 1 tbs p .
39 SWEET BREAD SETTING • The recipes in this section can be made at the sweet bread setting. The TI ME DELA Y can be used with the recipes that have a sym bol. • Active dry, bread m achine or fast rising yeast may be us ed in the recipes. Use th e reco mmended amount f or the type of yeast being used.
40 FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE BREAD SEL ECT SETT ING TO USE: sw eet SPECIA L TIP : To make raisin bread w i thout being pr esent to add the raisins and nuts, follow Steps 1-3 then place rai sins and nu t s aroun d the outside of pan , a way from the yeast.
41 APRICOT ALMOND BREAD 1½ Pound Loaf INGREDIE NTS 2 Pound Loaf 10 ounces (1¼ cups) 2 tablespoon s 3¼ cups 2 tablespoon s 2 tablespoon s 1¼ teaspoons ½ teaspoon 2 teaspoons - or - 1½ teaspoon s .
42 FOLLOW THES E INSTRUCTIONS FOR THIS RECIPE BREAD SEL ECT SETT ING TO USE: Sw eet 1. Add liquid ingred ients to pan. 2. Add dry ingredients, ex cept yeast, t o pan. Tap pan to settle dry ingred ie nts, t hen leve l in gred ients, push ing so me o f the mixtur e into the corn ers.
43 • Milk can be used directly from th e re frigerator as it wi ll be gently warmed during t he PREHEA T period before kn eading begins. If you w i sh to warm the mi lk, you can, but do not heat abov e 80º F. • If cold butter or m argarine is used, cut into fou r (4) pieces, placing in bottom of pa n with liquid f or faster blending.
44 HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH CRESCEN T ROLLS CLOVERLEAF ROLLS 1 . Divide do ugh into 4 eq ual pieces. Roll each piece 1 . Divide dough into 5 4 equal-sized p ieces. Roll each piece i nto a ball. into a circle ¼-inch thick.
45 FOLLOW THESE IN STRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTIN G TO USE: DOUGH 1. Add liquid ingredients to pa n. 2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingred ie nts, t hen leve l in gred ients, push ing so me o f the mixtur e into the corners.
46 PIZZA DOU GH SINGLE CRU ST 12 to 14 Inch ING REDIENT S DOUBLE CRUST 2-12 t o 14 Inch 6 ounces (¾ c up) 2 tablespoon s 2½ cups ½ teaspoon ½ teaspoon 2 teaspoons - or – 1½ teaspoon s 6 to 8 ou.
47 FOLLOW THESE IN STRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTIN G TO USE: DOUGH 1. Add w ater and butte r to pan. 2. Add bread flour, dry m il k, sugar and salt to pan. Tap pan to settle dry ingred ie nts, t hen leve l in gred ients, push ing so me o f the mixtur e into the corners.
48 TRADITIONAL FRENCH BRE AD INGREDIE NTS 10 ounces (1¼ cups) 1 tablespoon 3½ cups 1½ teaspoon s 1¼ teaspoons 2 teaspoons - or – 1½ teaspoon s 1 1 teaspoon WATER, 80 ° ° ° ° F BUTTER or MAR.
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50 FOLLOW THESE IN STRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTIN G TO USE: DOUGH 1. Add m ilk, egg and butt er to pan. 2. Add bread flour, 3 tablespoons sugar and salt to p an. Tap pan to settle dr y ingredients, then level ingredients, pushing some of the mixture into th e corners.
51 FOLLOW THESE IN STRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTIN G TO USE: DOUGH 1. Add li quid ingredien ts and sh ortening to bread pan. 2. Add flour, sugar and salt to pan. Tap pan to settle dr y ing r edients, then level ingredie nts, pushing so me of the mixture into the corners.
52 QUICK BREAD SETTING (continued) -After on e (1) minute of mixing, s crape sides of pan w it h a rubber scraper t o clean off any flour res id ue, otherw ise a flour ri ng will b e left. D o not turn bread mak er off or un lock or remove pan to scrape sides during mixing, s i mply scrape s ides while machine is m ixi ng.
53 PACKAGED QUICK BREAD MIXES Packaged quick bread mixes can be prepared at the quick bread setting. Simply follo w the package directions, including greasing the inside of bread pan as well as the knead bars. Add ingredients in this or der: all liquid ingred ients first, followed by any fr u its o r nuts and then t he dry flour moisture.
54 90 DAY WARRAN TY Your West Ben d® Warranty covers f ailures in the materials and w orkmanship of this Brea d Maker f or 90 days fro m the date of original purchase.
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