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West Bend 41077-just-FOR-dinner-breadmaker

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Comments to date: 4. Page 1 of 1. Average Rating:
bea 7:46am on Saturday, October 23rd, 2010 
Convenient, fast, not for everyone I bought this machine about 16 months ago and have used it approximately four or five hundred times.
classpeople 1:50pm on Tuesday, August 24th, 2010 
Love this Breadmaker!! I have had this breadmaker for many months now and it has done perfect on every loaf I have made.
oduhart 7:34am on Tuesday, August 3rd, 2010 
ease of use, nothing beats fresh bread scratch recipes tricky, mixes can be expensive
lelol 12:12pm on Monday, April 26th, 2010 
Fast, easy, makes any kind of bread you can find or dream up Hard to grip parts to separate them for cleaning ; cannot immerse in water Makes fantastic bread Pan cannot be immersed in water

Comments posted on www.ps2netdrivers.net are solely the views and opinions of the people posting them and do not necessarily reflect the views or opinions of us.

 

Documents

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OTHER TIPS TO KEEP IN MIND WHEN USING YOUR BREAD MAKER

1. 2. 3. 4.

CAUTION: To prevent personal injury , DO NOT REMOVE the bread pan or touch any moving parts with bread maker is in operation. If you need to stop the bread maker during operation, hold the Start/Stop button down for 4 seconds or until the alert sounds. BE SURE to allow adequate ventilation around the bread maker when it is in operation. Keep it out of drafts and direct sunlight and at least 4 inches away from walls, cabinets and other appliances, especially heating and cooling appliances which interfere with the internal bread maker temperatures and affect the loaf of bread being prepared. DO NOT IMMERSE base of bread pan in water or other liquid as this can damage the bearing that turns the knead bar on the bottom of the pan. See Cleaning section in this booklet. ALWAYS place bread maker on a dry, stable, heatproof countertop or table during use. Since the bread maker contains a motor, some vibrations occurs during the knead cycle.

5. 6. 7. 8. 9.

CAUTION: To prevent personal injury, AVOID touching bread maker during the bake cycle as exterior surfaces become hot. ALWAYS use oven mitts when removing and handling the bread pan after baking. FOLLOW instructions as given for best results. THE MOST IMPORTANT STEP TO SUCCESSFUL BREAD MAKING IS TO MEASURE INGREDIENTS ACCURATELY. See MEASURING section in this booklet. DO NOT EXCEED the ingredient capacity of your bread maker. See INGREDIENT section of this booklet. Use only fresh ingredients. ALWAYS add ingredients in the order listed in recipes. Add liquid ingredients first, then butter or margarine, followed by dry ingredients and finally the yeast. 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 of the pan and start over using fresh ingredients. Turn bread maker off
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.
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 are critical. Read the following information to better understand the importance each ingredient plays in the bread making process. BREAD FLOUR should be used in your bread maker as it contains more gluten-forming proteins than all-purpose flour and will provide well-formed loaves with good structure. Several different brands of bread flour are available. Do not use self-rising or cake flour in your bread maker. WHOLE WHEAT FLOUR can be used in combination with bread flour at the Wheat bread setting. Up to 50% wheat flour can be used in recipes. Do not attempt to use all whole-wheat flour in recipes, as poor results will be obtained. RYE FLOUR can be used in combination with bread flour in the preparation of rye bread. Do not attempt to use all rye flour in recipes as poor results will be obtained.

WATER used in combination with dry milk can be substituted for regular milk. Use lukewarm water, about 80-90F. DO NOT USE
WATER ABOVE 110F AS THIS COULD AFFECT THE YEAST
Using too much liquid can cause the bread to collapse during the baking cycle. During humid weather, slightly less liquid may be needed, as the flour will absorb moisture from the air. In dry weather, slightly more liquid may be needed as flour can loose moisture. When severe changes in weather occurs, it is best to check the condition of the dough during the knead cycle as noted in the Special Notes on Flour paragraph for any minor adjustment that may be needed. Water and milk are, for the most part interchangeable in recipes. Eliminate dry milk in recipes when substituting milk for water. Watch condition of dough during the knead cycle for any minor adjustment that may be needed. Slightly more milk may be needed when substituting for water.
BUTTER, MARGARINE, SHORTENING and OILS serve several purposes in bread making as they tenderize the bread, add flavor and richness. Butter or margarine are interchangeable in recipes. You may wish to cut these fats into two pieces for faster blending during the knead cycle. Low-fat or fat-free bread can be made by substituting unsweetened applesauce or plain yogurt for the amount of fat in the recipe. Watch dough as it kneads for any minor adjustment which may be needed. Using less fat will affect the height, tenderness and texture of the bread which is normal. EGGS add color, richness and leavening to bread. Use large eggs. No premixing is needed. Egg substitutes can be used in place of fresh eggs. One egg equals cup of egg substitute. To reduce cholesterol, you can substitute 2 egg whites for a large egg in your recipe without affecting the end result. Watch the dough during the knead cycle as some minor adjustment may be needed to get the dough to the right consistency. A special tip when using eggs is to run them under warm water for about 10-20 seconds before cracking. This helps them slide out the shell better. SALT has several functions in making bread. It controls yeast growth while strengthening the gluten structure to make the dough

more elastic, plus adds flavor. Use ordinary table salt in your bread maker. Using too little or eliminating the salt will cause the dough to over rise. Using too much can prevent the dough from rising as high as it should. Light salt can be used as a substitute as long as it contains both potassium chloride and sodium. Use the same amount as recommended for table salt.
YEAST is living organism, which, though fermentation feeds on carbohydrates in flour and sugar to produce carbon dioxide gas that
makes bread rise. Fast rising yeast or bread machine yeast must be used in your bread maker for best results in the 45-minute cycle. DO NOT USE ACTIVE DRY YEAST OR COMPRESSSED YEAST, AS POOR RESULTS WILL BE OBTAINED. A -ounce package of fast rising yeast or bread machine yeast contains 2 teaspoons, the exact amount needed when making scratch recipes. Yeast can also be purchased in glass jars so you can measure the exact amount needed. Once the jar is opened keep it refrigerated. Whether buying yeast in packages or in a jar, always make sure yeast is fresh and has not expired the use by date.
SPECIAL NOTE ON CINNAMON AND GARLIC: Adding too much cinnamon or garlic can affect the texture and size
of the loaf obtained. Cinnamon can break down the structure of dough, affecting the height and texture, whereas, too much garlic can inhibit the yeast activity. Use only the amount of cinnamon and garlic recommended in the recipe, dont be generous.
MEASURING INGREDIENTS: THE KEY TO SUCCESSFUL BREAD MAKING - The most important step in
using your bread maker is to measure the ingredients precisely and accurately. You may need to change your measuring habits some, but the rewards for doing so will be great---wonderful loaves of bread to serve with dinner. Follow these very important tips when measuring ingredients: READ through the recipe and organize the ingredients you will need in order they are added to the bread pan. May bread disasters occur because an ingredient was left out or added twice. USE standard kitchen measuring cups and spoons and follow the steps below:
ALWAYS use glass or plastic see-through liquid measuring cups to measure liquids. See Diagram 1. Place cup on flat surface and measure at eye-level not at an angle. The liquid level line must be right to the measurement marking, not above or below. A looks close enough measurement can spell disaster in bread making. SPECIAL TIP: Place liquid measuring cup on inside of kitchen cabinet for easier measuring at eye level. ALWAYS use standard dry measuring cups for measuring all dry ingredients, especially flour. Dry measuring cups are those that nest together. Spoon dry ingredients into the specified measuring cup, then level off with top of knife. All measurements must be level. Do not scoop measuring cups into dry ingredients, especially flour. This will compress the ingredients into the cup and causes the dough to be dry which will result in a short loaf of bread. SPECIAL TIP: Loosen flour before measuring by moving spoon through it several times. ALWAYS use standard measuring spoons for measuring ingredients such as yeast, salt, sugar, and dry milk as well as small amounts of honey, molasses or water. Again, the measurements must be level, not rounded or heaping as this little bit of difference can affect the bread. See Diagram 4. Do not use tableware as measuring spoons as these vary in size and will not be accurate.

USING BREAD MIXES - Pre-packaged bread mixes can be used in your bread maker following the guidelines below. Most bread mixes have a net weight of 14 or more ounces. This will make 2 dinner sized loafs of bread. Never attempt to use a full bread mix in your Just for Dinner bread maker as it cannot make this large of loaf of bread. 4
1. Before opening mix, turn bag upside down several times to blend ingredients as some settling of ingredients occurs during storage. If mix is in a cardboard container, use a spoon to blend ingredients before using. 2. Add cup (4 ounces) of lukewarm water, 80-90F, to bread pan containing knead bar. 3. Measure 1 cups of bread mix and add to bread pan with water. Level ingredients. 4. Add packet of yeast from mix PLUS 1-teaspoon fast rising or bread machine yeast. If extra yeast is not used, the loaf of bread will be short. Do not use active dry yeast as it does not work well in the 45 minute bread cycle. (If mix has yeast blended into the dry ingredients, you will still need to add the extra teaspoon of fast rising or bread machine yeast). Yeast does not need to be the same brand as packet; different brands of yeast can be combined. 5. Lock bread pan into machine and close cover. Program for BASIC/SPECIALTY or WHEAT, depending on type of mix being used. Turn machine on. After 3 to 4 minutes of kneading, check dough for any minor adjustment that may be needed as bread mixes vary slightly by brand. Do not turn machine off to adjust dough. If dough is too dry and motor seems to be laboring, add 1-teaspoon lukewarm water at a time until dough becomes soft and pliable. If dough is too wet and clinging to the side of pan, add 1-tablespoon bread mix or flour, allowing it to be blended into dough before adding more if needed. Dough should gather into a ball and just be sticky to the touch. -Do not leave cover open while adjusting dough, as this will allow heat to escape. Open cover only to add ingredients, then close. 6. When done, turn machine off and remove loaf from pan. Allow to cool on rack 15 to 20 minutes before slicing. Crust treatment can be performed when alert sounds just before bake cycle begins. See Crust Treatment section later in this booklet. NOTES: When using the remainder of the bread mix to make another loaf, follow the guidelines on this page, except add -ounce package or 2 teaspoons of fast rising or bread machine yeast. This amount will compensate for the packet of yeast used to make the first loaf. If there is not enough (1) cups bread mix left to make a second loaf of bread, use bread flour or all purpose flour to make up the difference.

MAKING YOUR OWN MIXES: You can make your own bread mixes and store them in a cupboard or refrigerator until read to use. Simply measure all dry ingredients, except yeast into plastic bag or sealable container. Label as to the type of bread. When ready to use, add recommended liquid, butter or margarine, and dry flour mixture to the pan. Level ingredients and add yeast. Program and start the bread maker. If mix is stored in the refrigerator, let sit at room temperature 15 to 20 minutes or use slightly warmer liquid, 100-110 F. HIGH ALTITUDE ADJUSTMENT: Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the
dough to rise more quickly. The dough can rise so much that when it begins to bake, it will collapse do to over-stretching of the gluten structure. To slow the rising of the dough at high altitudes, reduce the amount of yeast by teaspoon at a time until you find the right amount. You can also reduce the amount of liquid by a teaspoon or two. Some experimentation will be needed when using your bread maker at high altitudes. Make notes on the amount of yeast and liquid used for future reference.
ADAPTING YOUR FAVORITE BREAD RECIPES: After you have prepared some of the recipes in this book, you may wish to adapt some of your favorite conventional bread recipes to the bread maker. Some experimentation will be required on your part and you will need to check the condition of the dough during the knead cycle for any minor adjustment that may be needed in liquid or flour. Use one of the recipes in this book that is similar to your recipe as a guideline, or use the formula that follows: cup liquid 80-90F (4 ounces) 1 tablespoon fat 1 cups bread flour teaspoon salt 2 teaspoons fast rising or bread machine yeast. Add ingredients to the pan in this order: liquids first, followed by fat, then dry ingredients except yeast. Level dry ingredients and add yeast. Program for desired setting and turn on. After 3 or 4 minutes of kneading, check the condition of dough. Make any adjustment as necessary following the guideline in Special Notes on Flour section. SLICING BREAD: Always allow bread to cool at least 15 to 20 minutes before slicing. If not allowed to cool, bread will be very

difficult to slice.

STORING BREAD: Any leftover bread can be stored in a plastic bag or sealed storage container at room temperature for a few days.
Any longer storage put in freezer.
BECOMING FAMILIAR WITH THE CONTROL PANEL - The control panel on your bread maker was designed to be very easy to use. See Diagram 6. Please review the following features to better understand the control panel. BREAD SELECT BUTTON - The Bread Select button lets you choose between bread settings- Basic/Specialty and Wheat.With each press of the Bread Select button, the light will alternate between the two bread settings.

AFTER BREAD IS BAKED: Remove loaf of bread from pan and place
on rack to cool. Lightly brush top surface with melted butter, margarine, vegetable or olive oil. Then sprinkle with desired seed, herb or cheese, etc. For simple floured top, just sprinkle top of loaf with flour. No butter, margarine or oil is needed.
CLEAN AFTER EACH USE 1. Unplug cord from electrical outlet and allow bread maker to cool before 2.
cleaning. After bread is removed from pan, fill pan half full with warm water and a small amount of dish soap. Set pan in empty sink or on hot pad and allow pan to soak for 5 to 10 minutes or until knead bar can be lifted off shaft. You may need to twist bar slightly to loosen. The knead bar must be soaked in water before it can be removed. If knead bar is difficult to remove after soaking, secure cross bar on underside of pan while twisting knead bar to loosen. Wash inside of pan and knead bar with a soft cloth, rinse and dry. Replace bar on shaft. Do not immerse pan in water or wash in automatic dishwasher as damage to bearing that turns the knead bar can occur. Be sure shaft on bottom of pan is kept clean to ensure that knead bar fits properly. Do not use any type of utensil or tool to clean the gasket around the shaft, as damage will occur and result in leakage. Do not use any abrasive scouring pads or cleansers on bread pan or knead bar as damage to coating or finish can occur. The coating on the inside of bread pan may change color over time, which is normal and does not affect the bread. CAUTION: To prevent personal injury or electric shock, do not immerse bread maker base, its cord or plug in water or other liquid. Wipe inside of chamber and outside surfaces of bread maker with a damp cloth if necessary.

TROUBLESHOOTING GUIDE

Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their possible causes and corrective action that should be taken to ensure successful bread making.

PROBLEM

1. Short loaves. On average dinner size loaves will be between 3 and 4 inches high.

POSSIBLE CAUSE

SOLUTION
Normal situation, no solution

LOAF SIZE AND SHAPE

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 used or too old Wrong type of yeast used Yeast omitted Yeast too old Liquid too hot Too much salt added Sugar or other sweetener omitted Too much liquid Too much yeast Not enough liquid Too much flour May be caused from baking in high altitude Exceeding capacity of bread pan Not enough salt used or omitted Too much yeast Warm, humid weather Dough too dry preventing even rise in pan
2. Flat loves, no rising 3. Top and sides cave in

4. Gnarly knotted top, not smooth
5. Collapsed while baking
6. Loaves uneven, shorter on one end
Increase liquid by 1-2 teaspoons 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, fast rising or bread machine. Do not use active dry yeast. Assemble ingredients as listed in recipe. Check expiration date Use lukewarm liquids 80-90F. Use amount recommended Assemble ingredients as listed in recipe. Reduce liquid by 1-2 teaspoons Use amount recommended in recipe Increase liquid by 1-2 teaspoons Measure flour accurately, leveling off measuring cup. Make recommended adjustment for high altitude baking by reducing yeast by teaspoon and reducing liquid by 1-2 teaspoons. Do not use more ingredients than recommended for dinner-sized loaf. Use amount of salt recommended in recipe Measure accurately. Reduce liquid by 1-2 teaspoons and reduce yeast by to teaspoon. Reduce liquid by 1-2 teaspoons
7. Heavy, dense texture 8. Open, coarse, holey texture
Measure accurately, leveling off measuring cup. See Measuring ingredients section Measure right amount of recommended yeast Measure accurately. See Measuring Ingredients section Assemble ingredients as listed in recipe. Measure right amount of recommended yeast Reduce liquid by 1-2 teaspoons

BREAD TEXTURE

Too much flour Not enough yeast Not enough sugar Salt omitted Too much yeast Too much liquid

9. Center of loaf raw, not baked through
Too much liquid Power outage during operation
10. Bread doesnt slice well, very sticky
Forgot to put knead bar in pan Sliced while too hot Not using proper knife
Reduce liquid by 1-2 teaspoons If power goes out during operation, bread maker will remain off when power is restored. You will need to remove unbaked loaf from pan and start over with fresh ingredients. Always make sure knead bar is on shaft in bottom of pan before adding ingredients Allow bread to cool on rack at least 15-20 minutes before slicing to release steam. Use good bread knife or electric knife Reduce sugar by half See WARRANTY section for service information Increase sugar or fat by half amount recommended Follow cleaning instructions after use. You may need to twist bar slightly after soaking to loosen. Wipe inside of bread pan, from ribs down with vegetable oil or solid shortening. Or add 1 teaspoon vegetable oil to liquid in pan before adding dry ingredients. Do not use vegetable spray as sticking can worsen. Or, let bread sit in pan for 10 minutes before shaking out. Replacement pan may be ordered. See Warranty section.
CRUST COLOR AND THICKNESS
11. Dark crust color/too thick 12. Loaf of bread is burned 13. Crust too light Too much sugar Bread maker is malfunctioning Not enough sugar or fat

PAN PROBLEMS

14. Knead bar cannot be removed 15. Bread sticks to pan/ difficult to shake out You must add water to bread pan and allow knead bar to soak before it can be removed Can happen over prolonged use.

MACHINE MECHANICS

16. Ingredients not mixed 17. Burning odor noted during operation After programming control panel, press Start/Stop button to turn bread maker on. Forgot to put knead bar in pan. Always make sure knead bar is on shaft I bottom of pan before adding ingredients Ingredients spilled inside oven Be careful not to spill ingredients when adding to pan. Ingredients can burn on heating unit and cause smoke. Pan leaks Obtain replacement. See Warranty section Exceeding capacity of bread pan. Do not use more ingredients than recommended in recipe and always measure ingredients accurately. See Measuring Ingredients section. If machine in knead cycle, reprogram to the same bread setting and turn machine back on. If machine in rise cycle, preheat conventional oven to 350F. Carefully remove pan from machine and bake on rack in center of oven for 20-25 minutes for until golden brown. If machine in bake cycle, preheat conventional oven to 350F. Carefully remove pan from machine and bake on rack in center of oven. Bake until golden brown. Bread maker is malfunctioning. See WARRANTY section for Did not start machine

18. WHOOPS! Machine unplugged by mistake or power lost during use. How can I save the bread?
19. Loaf of bread is burned
20. Alert sounds, bread select light flashes and machine can not be turned on
Bread maker too hot to make consecutive loaves.
Bread maker is malfunctioning.
service information Unplug cord from outlet and allow to cool with pan removed and cover open 15-20 minutes. Plug cord back in outlet, add pan and start machine. See WARRANTY section for service information
NUTRITIONAL INFORMATION - Nutritional information is based on inch thick slice of bread. The following is calculated
using butter and whole milk when called for in recipes. For less calories and total fat, you may substitute margarine for butter and low-fat milk for whole milk.
Old Fashioned White Bread: Total calories: 151.7 Total fat (g): 3.0 Total Carb.(g): 26.0 total Protein(g): 5.4 Fiber (g) 1.1 Chol. (mg): 7.1 Sodium (mg) 123.3 Classic Rye Bread: Total calories: 141.8l fat (g): 3.1Total Carb.(g): 24.6tal Protein(g): 4.7 Fiber (g) 1.9 Chol. (mg): 6.8 Sodium (mg) 118.2 Italian Herb: Total calories: 227.5 Total fat (g): 4.8 Total Carb.(g): 38.5 Total Protein(g): 8.5 Fiber (g) 1.9 Chol. (mg): 10.1 Sodium (mg) 215.1 French Bread: Total calories: 143.8 Total fat (g): 4.0 Total Carb.(g): 22.9 Total Protein(g): 3.9 Fiber (g) 1.0 Chol. (mg): 0 Sodium (mg) 92.0 Dill Bread: Total calories: 146.2 Total fat (g): 2.8 Total Carb.(g): 25.7 Total Protein(g): 5.2 Fiber (g) 1.2 Chol. (mg): 5.8 Sodium (mg) 120.2 Garlic Bread: Total calories: 146.7 Total fat (g): 3.0 Total Carb.(g): 25.8 Total Protein(g): 5.2 Fiber (g) 1.1 Chol. (mg): 5.8 Sodium (mg) 120.3 Potato Bacon Bread: Total calories: 137.2 Total fat (g): 3.3 Total Carb.(g): 22.1 Total Protein(g): 5.1 Fiber (g) 1.1 Chol. (mg): 7.0 Sodium (mg) 176.6 Swiss Jalapeno Bread: Total calories: 154.4 Total fat (g): 4.2 Total Carb.(g): 23.6 Total Protein(g): 5.6 Fiber (g) 1.5 Chol. (mg): 4.9 Sodium (mg) 122.6 Cheese Bread: Total calories: 166.5 Total fat (g): 4.7 Total Carb.(g): 25.0 Total Protein(g): 6.2 Fiber (g) 1.1 Chol. (mg): 12.1 Sodium (mg) 152.1 Egg Bread: Total calories: 151.6 Total fat (g): 3.5 Total Carb.(g): 24.4 Total Protein(g): 5.9 Fiber (g) 1.0Chol. (mg): 41.6 Sodium (mg) 130.1 Honey Oatmeal Bread: Total calories: 153.4 Total fat (g): 2.7 Total Carb.(g): 27.7 Total Protein(g): 5.1 Fiber (g) 1.2 Chol. (mg): 5.8 Sodium (mg) 135.3 Taco Cheddar Bread: Total calories: 153.8 Total fat (g): 4.2 Total Carb.(g): 23.7 Total Protein(g): 5.6 Fiber (g) 1.0 Chol. (mg): 10.5 Sodium (mg) 146.8 Herb Bread: Total calories: 145.4 Total fat (g): 2.7 Total Carb.(g): 25.9 Total Protein(g): 4.7 Fiber (g) 1.3Chol. (mg): 5.5 Sodium (mg) 113.3 Tomato Basil Rye Bread: Total calories: 149.0 Total Fat (g): 4.0 Total Carb.(g): 24.6 Total Protein(g): 4.0 Fiber (g) 1.9 Chol. (mg): 0 Sodium (mg) 116.1 Feta Cheese Bread: Total calories: 177.1 Total fat (g): 6.1 Total Carb.(g): 25.1 Total Protein(g): 5.3 Fiber (g) 1.2 Chol. (mg): 5.8 Sodium (mg) 187.3 Black Pepper Bread: Total calories: 147.0 Total fat (g): 2.7 Total Carb.(g): 25.9 Total Protein(g): 5.2 Fiber (g) 1.1 Chol. (mg): 5.8 Sodium (mg) 120.0 French Onion Bread: Total calories: 147.0 Total fat (g): 3.1 Total Carb.(g): 24.8 Total Protein(g): 4.8 Fiber (g) 1.0 Chol. (mg): 5.7 Sodium (mg) 140.0 Sour Cream and Chive Bread: Total calories: 134.7 Total fat (g): 2.4 Total Carb.(g): 24.2 Total Protein(g): 4.4 Fiber (g) 1.1 Chol. (mg): 3.6 Sodium (mg) 98.9 Raisin Bread: Total calories: 160.1 Total fat (g): 2.7 Total Carb.(g): 29.8 Total Protein(g): 5.1 Fiber (g) 1.4 Chol. (mg): 5.8 Sodium (mg) 120.7 Onion Bread: Total calories: 145.7 Total fat (g): 2.7 Total Carb.(g): 25.6 Total Protein(g): 5.1 Fiber (g) 1.1 Chol. (mg): 5.8 Sodium (mg) 119.9 11

Wheat: Total calories: 137.6 Total fat (g): 2.7 Total Carb.(g): 24.1 Total Protein(g): 4.9 Fiber (g) 2.2 Chol. (mg): 5.8 Sodium (mg) 121.3 Cottage Dill Wheat Bread: Total calories: 212.5 Total fat (g): 6.0 Total Carb.(g): 30.4 Total Protein(g): 10.3 Fiber (g) 2.1 Chol. (mg): 17.7 Sodium (mg) 224.3 Buttermilk Wheat Bread: Total calories: 138.2 Total fat (g): 2.8 Total Carb.(g): 23.8 Total Protein(g): 5.0 Fiber (g) 1.9 Chol. (mg): 6.2 Sodium (mg) 161.9 Cracked Wheat Bread: Total calories: 132.2 Total fat (g): 2.6 Total Carb.(g): 23.3 Total Protein(g): 4.4 Fiber (g) 1.9 Chol. (mg): 5.5 Sodium (mg) 119.8 Sunflower Oat Wheat Bread: Total calories: 151.1 Total fat (g): 5.4 Total Carb.(g): 22.1 Total Protein(g): 5.0 Fiber (g) 2.3 Chol. (mg): 5.5 Sodium (mg) 97.2 Wheat n Vegetable Bread: Total calories: 134.4 Total fat (g): 2.6 Total Carb.(g): 23.5 Total Protein(g): 4.8 Fiber (g) 1.9 Chol. (mg): 5.8 Sodium (mg) 121.1 Honey Cinnamon Wheat Bread: Total calories: 139.9 Total fat (g): 2.6 Total Carb.(g): 25.1 Total Protein(g): 4.8 Fiber (g) 2.0 Chol. (mg): 5.8 Sodium (mg) 120.2

RECIPES

Note bread setting and follow Basic Steps in Making Bread for recipes below.
OLD FASHIONED WHITE BREAD
Use Basic/Specialty setting cup milk 80-90 (4 ounces) 1 tablespoon butter or margarine 1 cups bread flour 1 tablespoon sugar teaspoon salt 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast.

CLASSIC RYE BREAD

Use Basic/Specialty setting cup water 80-90 (4 ounces) 1 tablespoon butter or margarine 1 cup flour cup medium rye flour 1 tablespoon sugar 1 tablespoon dry milk teaspoon salt 1 teaspoons unsweetened cocoa (optional) teaspoon caraway seed (optional) 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast.

ITALIAN HERB BREAD

Use Basic/Specialty setting cup water 80-90 (4 ounces) 1 tablespoon butter or margarine 1 cups bread flour 1 tablespoon sugar 1 tablespoon dry milk 1 tablespoons grated Parmesan cheese 1 teaspoon Italian seasoning teaspoon salt 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast.

FRENCH BREAD

Use Basic/Specialty setting cup water 80-90 (4 ounces) 1 tablespoons olive or vegetable oil 1 cups bread flour 2 teaspoons sugar teaspoon salt 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast.

DILL BREAD

Use Basic/Specialty setting cup water 80-90 (4 ounces) 1 tablespoon butter or margarine 1 cups bread flour 1 tablespoon sugar 1 tablespoon dry milk 1 teaspoon dried dill weed teaspoon salt 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast.

GARLIC BREAD

Use Basic/Specialty setting cup water 80-90 (4 ounces) 1 tablespoon butter or margarine 1 cups bread flour 1 tablespoon sugar 1 tablespoon dry milk 1 teaspoons dried parsley flakes teaspoon garlic powder teaspoon salt 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast.

POTATO BACON BREAD

Use Basic/Specialty setting cup water 80-90 (4 ounces) 1 tablespoon butter or margarine 1 cup bread flour cup instant potato flakes 1 tablespoons real or imitation bacon bits 1 tablespoons sugar 1 tablespoon dry milk teaspoon salt 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast.

SWISS JALAPENO BREAD

Use Basic/Specialty setting cup water 80-90 (4 ounces) 1 tablespoon vegetable oil 1 cup bread flour cup rye flour cup shredded Swiss cheese 1 tablespoon sugar 1 tablespoon dry milk 1-2 teaspoons jalapeno peppers, chopped teaspoon salt 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast.

TOMATO BASIL RYE BREAD

Use Basic/Specialty setting cup water 80-90 (4 ounces) 1 tablespoons olive or vegetable oil 4 sun-dried tomato halves finely chopped* 1 cup bread flour cup medium rye flour 1 tablespoon sugar teaspoon salt 1 teaspoon dried basil leaves 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast *Rehydrated sun-dried tomato halves in boiling water for 5 minutes. Drain, pat dry between sheets of paper toweling, then chop.

EGG BREAD

Use Basic/Specialty setting cup water 80-90 (2 ounces) 1 large egg 1 tablespoon butter or margarine 1 cups bread flour 1 tablespoon sugar 1 tablespoon dry milk teaspoon salt 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast

CHEESE BREAD

Use Basic/Specialty setting cup water 80-90 (4 ounces) 1 tablespoon butter or margarine 1 cups bread flour cup shredded Cheddar cheese 1 tablespoon sugar teaspoon salt 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast

BLACK PEPPER BREAD

Use Basic/Specialty setting cup water 80-90 (4 ounces) 1 tablespoon butter or margarine 1 cups bread flour 1 tablespoon sugar 1 tablespoon dry milk 1 teaspoon dried minced onion teaspoon salt teaspoon coarsely ground black pepper dash garlic powder 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast

HERB BREAD

Use Basic/Specialty setting cup water 80-90 (4 ounces) 1 tablespoon butter or margarine 1 cups bread flour 2 tablespoons yellow or white cornmeal 1 tablespoon sugar teaspoon salt teaspoon celery seed rubbed sage pinch dried marjoram leaves 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast

HONEY OATMEAL BREAD

Use Basic/Specialty setting cup water 80-90 (4 ounces) 1 tablespoon butter or margarine 1 tablespoons honey 1 cups bread flour cup quick cooking oats 1 tablespoon dry milk teaspoon salt 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast

FETA CHEESE BREAD

Use Basic/Specialty setting cup milk 80-90 (4 ounces) 1 tablespoons olive or vegetable oil 1 ounce ( cup) crumbled feta cheese 1 cups bread flour 1 tablespoon sugar teaspoon salt 3 tablespoons sliced ripe olives 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast

TACO CHEDDAR BREAD

Use Basic/Specialty setting cup water 80-90 (4 ounces) 1 tablespoon butter or margarine 1 cups bread flour cup shredded Cheddar cheese 1 tablespoon sugar 1 teaspoons dry taco seasoning* teaspoon salt 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast *Shake envelope of dry taco ingredients to mix before measuring.

FRENCH ONION BREAD

Use Basic/Specialty setting 2 ounces water 80-90 ( cup + 1 tablespoon) cup prepared French onion dip 1 cups bread flour 1 tablespoon sugar 1 tablespoon dry milk teaspoon salt 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast
SOUR CREAM & CHIVE BREAD Use Basic/Specialty setting
ounces water 80-90 ( cup + 1 tablespoon) cup dairy sour cream cups bread flour tablespoon sugar teaspoon salt tablespoon dried snipped chives teaspoon dried minced onion teaspoons (-ounce pkg.) fast rising or bread machine yeast

RAISIN BREAD

Use Basic/Specialty setting cup water 80-90 (4 ounces) 1 tablespoon butter or margarine 1 cups bread flour 1 tablespoon sugar 1 tablespoon dry milk teaspoon salt teaspoon ground cinnamon cup raisins 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast

ONION BREAD

Use Basic/Specialty setting cup water 80-90 (4 ounces) 1 tablespoon butter or margarine 1 cups bread flour 1 tablespoon sugar 1 tablespoon dry milk 1 teaspoons dry onion soup/dip mix* 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast *Shake envelope of dry onion soup/dip mix to blend ingredients before measuring.

WHEAT BREAD

Use Wheat setting cup water 80-90 (4 ounces) 1 tablespoon butter or margarine cup bread flour cup whole wheat flour 1 tablespoons brown sugar, packed 1 tablespoon dry milk teaspoon salt 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast

COTTAGE DILL WHEAT BREAD

Use Wheat setting 3 ounces milk 80-90 ( cup + 3 tablespoons) 1 tablespoon butter or margarine cup cottage cheese cup bread flour cup whole wheat flour 1 tablespoons brown sugar, packed teaspoon salt 1 teaspoon dried dill weed 1 teaspoon dried minced onion 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast

BUTTERMILK WHEAT BREAD

Use Wheat setting 4 ounces buttermilk, 80-90 ( cup + 1 tablespoons) 1 tablespoon butter or margarine cup bread flour cup whole wheat flour 1 tablespoons brown sugar, packed teaspoon salt teaspoon baking soda 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast

CRACKED WHEAT BREAT

Use Wheat setting cup water, 80-90 (4 ounces) 1 tablespoon butter or margarine cup bread flour cup whole wheat flour 1 tablespoons cracked wheat cereal 1 tablespoon brown sugar, packed teaspoon salt 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast
SUNFLOWER OAT WHEAT BREAD
Use Wheat setting cup water, 80-90 (4 ounces) 1 tablespoon butter or margarine 1 tablespoons honey cup bread flour cup whole wheat flour cup quick cooking oats 3 tablespoons salted sunflower seeds teaspoon salt 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast *shake envelope of dry vegetable soup/dip mix to blend ingredients before measuring.

WHEAT n VEGETABLE BREAD

Use Wheat setting cup water, 80-90 (4 ounces) 1 tablespoon butter or margarine 3 tablespoons dry vegetable soup/dip mix* cup bread flour cup whole wheat flour 1 tablespoons brown sugar, packed 1 tablespoon dry milk 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast
HONEY CINNAMON WHEAT BREAD
Use Wheat setting cup water, 80-90 (4 ounces) 1 tablespoon butter or margarine 1 tablespoons honey cup bread flour cup whole wheat flour 1 tablespoon dry milk teaspoon salt teaspoon ground cinnamon 2 teaspoons (-ounce pkg.) fast rising or bread machine yeast

90-DAY WARRANTY

Your West Bend Warranty covers failures in materials and workmanship of this Bread Maker for 90 days from the date of original purchase. Any failed part of the Bread Maker will be repaired or replaced without charge. This warranty gives you specific legal rights, which vary from state to state. This warranty does not cover alleged damage caused by misuse, abuse, or alterations to the Bread Maker. If you think the Bread Maker has failed or requires service within its warranty period, you may call The West Bend Company at (262) 3346949, or if you choose, carefully package and return the Bread Maker prepaid and insured with a description of the difficulty, your name, street address and phone number to: The West Bend Company Attn: Housewares Customer Service 1100 Schmidt Road West Bend, WI 53090-1961 Please ensure that you enclose the sales slip or proof of date of purchase along with a copy of your warranty information page in order to assure warranty coverage. REPLACEMENT PARTS AVAILABLE: Replacement bread pans and knead bars may be ordered directly from The West Bend Company. To order, write to: The West Bend Company Attn: Housewares Customer Service P.O. Box 2780 West Bend, WI 53095-2780 or order on-line at: www.westbend.com. Be sure to include the catalog number of your Bread Maker (410--), found on the back of your machine, a description of what you want and the quantity. Along with this information please include your name, street address, phone number and your Visa, MasterCard or Discover credit card number for billing of the part(s) to you. Your states sales tax and a handling fee will be added to the total charge. Or, to send a check or money order, call (262) 334-6949 to obtain purchase amount. Please allow 2 weeks for delivery. Specifications: 120 V AC, 60 Hz Heater- 430 Watts Motor- 60 Watts

 

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