WEST BEND JUST FOR DINNER BREADMAKER
TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS AND WARNINGS IN THIS CARE/USE INSTRUCTIONAL MANUAL Register this and other West Bend products through our website: www.westbend.com IMPORTANT INFORMATION ON PROTECTING ELECTRONIC CONTROL: To protect bread makers
electronic control against possible damage caused by surges in electrical power line, we recommend using a surge protector device, available at most discount/hardware stores. Simply plug surge protector into the electric outlet, then plug bread maker cord into receptacle to surge protector. IMPORTANT SAFEGUARDS - When using electrical appliances, basic safety precautions should always be followed to prevent fire, property damage, electric shock or personal injury, including the following: Read all instructions before using. Do not touch hot surfaces. Using handles or knobs. Always use potholders or oven mitts to handle hot bread pan or hot bread. Do not put hand inside oven chamber after bread pan is removed. Heating unit will still be hot. To protect against electric shock, do not place cord, plug or appliance in water or other liquid. Close supervision is necessary when any appliance is used by or near children. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts and before cleaning appliance. Avoid contact with moving parts. Do not operate appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. Return, if your bread maker is under warranty, to the West Bend Company for examination, repair or adjustment. The use of accessory attachments not recommended by The West Bend Company may result in fire, electric shock or personal injury. Do not use outdoors. Do not let cord hang over edge of table, counter, other surfaces or touch hot surfaces. Do not use appliance for other than intended use. To disconnect power, press stop button to turn control off, then remove plug from wall outlet. Never pull on cord. Extreme caution must be used when moving appliance during operation.
SAVE THESE INSTRUCTIONS - Your bread maker needs no special care other than cleaning. If servicing becomes necessary, and is within the warranty period, return your bread maker to The West Bend Company. See Warranty section in this booklet for service details. Do not attempt to repair it yourself. For Household Use Only. An off odor from motor may be noted with first use, which is normal and will disappear with use. Electric Cord Statement - CAUTION: Your bread maker has a short cord as a safety precaution to prevent personal injury or property damage resulting from pulling, tripping or becoming entangled with the cord. Do not allow children to be near or use this bread maker without close adult supervision. If you must use a longer cord set or an extension cord when using bread maker, the cord must be arranged so it will not drape over the edge of a countertop, tabletop or surface area where it can be pulled on by children or tripped over. To prevent electric shock, personal injury or fire, the electrical rating of the extension cord must be the same or more than the wattage of the bread maker (wattage is stamped on backside of bread maker). Important Safety Instructions: This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only once way. If this plug does not fit full in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Never use with an extension cord unless the plug can be fully inserted. Do not attempt to defeat this safety feature. WARNING: To prevent personal injury or property damage caused by fire, always unplug this and other appliances when not in use. WARNING: This appliance may contain substances know to the state of California to cause cancer, birth defects or other reproductive
harm. Your West Bend Automatic Bread Maker was designed for use with only 120 volt, 60 hz electrical service ONLY. Use of a bread maker with a converter or transformer will destroy the electronic control and void your warranty.
QUICK START STEPS FOR THE FIRST LOAF OF BREAD
WHAT YOU WILL NEED For Measuring: See through liquid measuring cups with graduated markings Set of solid, nesting type measuring cups for dry ingredients Set of measuring spoons Kitchen spoon Table knife
For Making Bread: Water Butter or Margarine Bread flour Sugar Dry Milk Salt Fast Rising or Bread Machine Yeast
HOW TO MEASURE Measure ingredients the right way with the correct measuring cups and spoons is most important when making bread. See measuring section for more information. REMEMBER TO: Always measure liquid ingredients in a see-through measuring cup with graduated markings. Liquid should just reach marking on cup at eye level not above or below. For easier measuring , set cup on inside of kitchen cabinet. Always use liquid at the correct temperature, lukewarm, between 80-90F. Always spoon dry ingredients like bread flour into solid, nesting type measuring cups, then level off with a table knife. Never scoop measuring cups into dry ingredients as this will pack down the ingredients, causing the dough to be dry and the loaf to be short. Always use a set of measuring spoons to measure smaller quantities of dry and liquid ingredients, measuring level, not rounded or heaping. MAKING COUNTRY WHITE BREAD USING BASIC/SPECIALTY SETTING: cup water, 80-90F 1 tablespoon butter or margarine 1 cups bread flour 1 tablespoon sugar 1 tablespoon dry milk teaspoon salt 2 teaspoons ( -ounce package) fast rising or bread machine yeast 1. Put knead bar in bread pan over shaft. Twist bar if needed to slide down all the way. 2. Measure lukewarm water and add to bread pan with butter or margarine. 3. Measure bread flour, sugar, dry milk, and salt; add to pan. Level ingredients. Add yeast 4. Place pan in machine and turn left (counterclockwise) to secure in place. Close Cover PROGRAMMING CONTROL PANEL 1. Plug cord into electrical outlet. Audible alert will sound. Machine is already programmed for Basic/Specialty bread setting. Note light glowing next to setting. 2. Press Start/Stop button once. Green operation light will glow. Dough will be kneaded, allowed to rise and then baked in a total of 45 minutes. An alert will sound just before bake cycle begins (about 22 minutes after machine has started) to perform a crust treatment, if desired. See Crust Treatment section later in this booklet for further information. 3. When done baking, alert wills sound and red keep warm light will glow. Turn machine off by pressing Start/Stop button down until alert sounds and keep warm light goes out. Unplug cord from outlet. 4. With oven mitts or hot pads, turn pan to the right (clockwise) to remove from machine. Shake bread out of pan and place on rack to cool 15 to 20 minutes before slicing. Wash pan following instructions in this booklet.

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.

SPECIAL NOTES ON FLOUR

How to make minor adjustments for dough: All flours are affected by growing conditions, milling, storage, humidity etc. 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 bread 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 3 or 4 minutes of continuous kneading. Do not turn machine off to adjust dough. Feel free to check the condition of the dough by touching and looking at it during the knead cycle as this is the only time you can make any minor change 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 the pan, and is more like a batter than a dough, add one tablespoon of flour. Allow to work in before making any further adjustment. Open cover only to add flour to prevent heat from escaping. If dough is dry and the machine seems to be laboring, add one-teaspoon lukewarm water at a time. Once again, allow water to work into the dough and keep cover closed before making any further adjustment. You will know when the dough is just right near the end of the knead 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 perfect dough. The bottom of the bread pan will also be clean or almost clean of any dough residue. DO NOT EXCEED 1 cups of bread flour for the dinner size loaf. Breads containing a combination of flours, cereals or oats should not exceed 1 cups.
SUGARS AND OTHER SWEETENERS provide food for yeast, add height and flavor to the bread and give the crust a
golden color. Types of sweeteners that can be used included, sugar, brown sugar, honey, molasses, maple syrup, corn syrup and fruits, whether dried or fresh. A special tip when measuring sticky sweeteners is to first coat the measuring spoon with vegetable oil. Sweeteners slide right off the spoon. Do not use artificial sweeteners as a substitute for sugars and other natural sweeteners as the yeast will not react properly and poor results will be obtained. MILK enhanced the flavor and increases the nutritional value of bread. Any type of milk (whole, 2%, 1%, skim, buttermilk or canned evaporated milk) can be used in making bread. Refrigerated milk must always be warmed to 80-90F. DO NOT HEAT MILK ABOVE 110F AS THIS COULD AFFECT THE YEAST.
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.
The Basic/ Specialty setting can be used for almost any bread recipe containing mostly bread flour. If a recipe contains up to 50% whole wheat flour, use the Wheat setting. When using either bread setting, an alert will sound near the end of the rise cycle (about 22 minutes after machine has started) to perform crust treatment if desired. See Crust Treatment later in this booklet.

START AND STOP BUTTON

CAUTION: To prevent personal injury always use oven mitts or hot pads to remove and hot bread pan from bread maker and when
removing the baked loaf of bread from pan as these surfaces are hot.
Invert bread pan and shake gently until loaf falls out. Place on rack to cool 15 to 20 minutes. Knead bar will normally stay in pan when bread is removed, but may on occasion slide out in the bread. If bar is inside loaf, remove before slicing. If bread is not removed right after cycle is complete, it will automatically go into a one hour keep warm mode. If machine is not turned off after end of keep warm period, machine will turn itself off and red keep warm light will go out. CAUTION: To prevent personal injury, do no put hands inside oven chamber or touch heating unit after completion of the bake cycle as these surfaces are hot. If making another loaf of bread right away, be sure machine is turned off and allowed to cool 15 to 20 minutes with cover open. This will ensure proper temperature sensing which is critical for the 45 minute cycle. If machine cannot be turned on after cooling period, it is still to hot. Alert will sound and bread select will flash. Unplug cord and allow machine to cool another 10 minutes or until machine can be turned on when plugged back into outlet.
CRUST TREATMENT: For a gourmet touch, you can create breads with decorative crusts, whether slashed, slit or sprinkled with
some seeds, herbs or cheese. Follow these guidelines for the crust treatment of your choice:
JUST BEFORE BREAD IS BAKED: When alarm sounds just before bread-baking cycle begins, open cover and carefully brush top surface of dough with a lightly beaten egg white mixed with 1-teaspoon water. If desired slash top with a sharp knife, about to inch deep for desired design. Leave plain or sprinkle with seeds, herbs, grated Parmesan, or Romano cheese or other desired topping. Press topping gently into dough to make sure it will adhere. Close cover and allow bread to be baked. Avoid opening cover during bake cycle to prevent heat loss. For best results, use only beaten egg white and water mixture to treat crust before bake cycle begins. This mixture will ensure that any topping will stick to the top of the bread and not fall off when loaf is removed from pan. WARNING: To prevent personal injury or property damage, do not use vegetable oil cooking sprays for crust treatment as mixture is flammable when exposed to heating unit in bread maker.

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

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.

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