Welbilt ABMY2K1 User manual

T]lE BREAD MACHIIIE
a
MODETABM2HS2
MODET ABMYzI(l
I1{$TN[|CTIOI{ MAilUAt
U]IELBTLT' HOUSEHOLD USE ONLY

_-
3.
4.
5.
b.
1.
2.
13.
14.
15.
IMPORTANT SAFEGUARDS
WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE
FOLLOWED, INCLUDING THE FOLLOWTNG: ---- -- '
Read all instructions carefully.
Do not touch hot surfaces. Use handles or knobs and a potholder. Do not close or clog the steam
vent openings under any circumstances.
To protect against electrical shock, do not immerse cord, plug, 0r any other parl of this bread
machine, in water or other liquid.
Close supervision is necessary when any appliance is used by or near children
Unplug the power supply cord when the appliance is not in use, or before cleaning.
Allow to cool before putting on or taking off any parts.
Do not use 0r operate the appliance with a damaged cord or plug, or after the appliance
malfunctions or has been damaged in any manner. Return appliance to the nearest authorized
service facility for examination, repair or adjustment.
The use of accessory attachments not recommended or sold by the manufacturer may cause
inju ries.
Do not use outdoors.
Do not let the power supply cord hang over the edge of table or c0unter, or touch hot surfaces.
Do not place the appliance on or near hot gas or electric burners, or in a heated oven.
Extreme caution must be used when moving an appliance containing hot contents or liquids.
To disconnect, press ST0q then remove plug from wall outlet. Grip plug and pull from wall ouilet.
Never pull on the cord.
Do not use the bread machine for other than intended use.
Avoid contact with moving parts during operation.
Do not pour any ingredients directly into the bread machine - only into the baking pan. The baklng
pan must then be placed in the machine.
Do not operate this appliance in the presence of explosive andlar flammable fumes.
This appliance is intended for HOUSEHOLD USE 0NLY and not for commercial or industrial use.
To avoid damaging the machine, do not place any object on top of the unit.
Do not clean with scouring pads. Pieces can break off the pad and touch electrical parts, creating a
risk of electric shock.
Do not use bread machine for storage purposes nor insert any utensils, as they may create a fire or
electric shock.
7.
B.
9.
10.
11.
12.
16.
17.
18.
19.
20.
SAVE THESE 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 one way. lf the plug does not fit fully in the outlet, reverse the plug. lf it siill does
not fit, contact a qualified electrician. D0 NOT ATTEMPT T0 DEFEAT THIS SAFETY FEATURE.
A short power-supply cord is provided to reduce the risk of becoming entangled in or tripping gver a
longer cord. An extension cord may be used if precautions are taken in their use. lf an extension cord is
used:
1. The marked electrical rating of the extension cord should be at least as great as the electrical rating of
the appliance.
2. The cord should be arranged so that it will not drape over the countertop or tabletop where it can be
pulled on by children or tripped over accidentally.

About Your Bread Machine
. The bread machines in this manual make REGULAR(I lb.), LARGE (1 112lb.) and EXTRA LARGE
(2 lb.) horizontal loaves of breads.
. The bread machine has 47 settings. See Bread Machine Cycle Times, page 16.
. Two special ULTRA FAST settings allow you to complete the breadmaking process in 58 minutes.
Special recipes must be used for these cycles.
. The Fruit and Nut Beep signals when it is time to add ingredients, such as fruits, nuts, 0r chips. lt
will maintain ingredients'shape and texture rather than be chopped up by the kneading blade. lf
you use the TIMER to delay baking, you may add all the ingredients at once and bypass the
function. However, the fruits, nuts, or chips may get somewhat chopped.
. RAPID settings for BASIC, FRENCH, and WH0LE WHEAT breads allow you to make standard
recipes in a shorter period of time. Choose the RAPID setting by pressing the C0L0R key.
. The crust color of your fresh homemade bread can be controlled for personal preference.
r '13-H0UR PR0GRAMMABLE TIMER lets you wake up to hot baked bread in the morning.
. Large VIEWING WIND0W allows you to watch the breadmaking process.
. The KEEP WARM function prevents the bread from getting soggy by keeping finished bread
warm up to an hour after the baking is completed. This function stops when the unit is
turned 0FF/STOP or is unplugged.
. The bread machine is designed with a cool-touch exterior. lt is compact and lightweight. Model
ABM2H52 has handles molded into the sides for easy handling.
. The lid of the machine is removable to make cleaning easier.
. The bread machine has POWER LOSS MEM0RY which resumes cycle where it left off when
a short-term power loss occurs.
. Do not cover the bread machine with towels or other materials that may prevent steam from
escaping. Some steaming from vents is normal.
. D0 not place any objects on top of the bread machine.
" Unplug the unit and wait until it cools, then remove any spilled ingredients or crumbs from the
baking chamber of the bread machine by wiping with a damp sponge or cloth, See Care and
Cleaning, page 16.
IMP0RTANT: Always add ingredients in the order they are specified in the recipe. For
best results, accurate measuring ol ingredients is vital. Do not put larger
quantities than recommended into the baking pan as it may produce poor
results and may damage the bread machine.
NOTE: The model of your bread machine is located on the control panel.

Before Your First Use
Enjoy using your Welbilt@ Bread Machine. Before your first use, please take a few minutes to read this
lnstruction Manual and keep it handy for reference. Please pay particular attention to the safety
instructions we have provided for your protection.
Carefully unpack the bread machine and remove all packaging materials. To remove any dust that may
have accumulated during packing, wipe the baking pan, kneading blade and outside surface of the bread
machine with a clean, damp cloth. Do not use scouring pads or any abrasives 0n any part ol the
bread machine.
Plug the cord into a 12O-volt AC outlet. The cord length of this bread machine was selected to reduce the
possibility of tangling or tripping over a longer cord. lf more cord length is needed, use a UL certified
extension cord rated no less than 15 amperes and 120 volts. The longer cord should be arranged so that
it will not drape over the countertop where it can be pulled on by children or tripped over.
TABLE OF GONTENTS
OPERATING INSTRUCTION SECTION
lmportant Safeguards
About Your Bread Machine
Before Your First Use
Know Your Bread Machine
ABM2H52
ABMY2Kl
Control Panel
Setting Descriptions
Using Your Bread Machine
Using the Timer
Slicing and Storing Bread
Care and Cleaning
Bread Machine Cycle Times
Know Your lngredients
Measuring Your lngredients
Recipe Tips
RECIPE SECTION
Basic White Bread
Ultra-Fast Setting
Yogurt Bread
Ultra-Fast Setting
Carrot Bread
Ultra-Fast Setting
Lemon Pepper Bread
Ultra-Fast Setting
Egg Bread
Ultra-Fast Setting
Rye Bread
Ultra Fast Setting
French Bread
Ultra-Fast Setting
Light Whole Wheat Bread
Wheat Bran Bread
Whole Wheat Applesauce Raisin
Sweet Bread
Sliced Pumpkin Bread
Ultra-Fast Setting
Raisin Bread
Ultra-Fast Setting
lrish Soda Bread
0range Marmalade Bread
Citrus Bread
Banana Bread
Ginger Bread
Dark Pumpernickel Rye
Russian Biack Bread
Pizza
Croissants
Brioche
Dinner Rolls
Bagels
Egg Bagels
Whole Wheat Banana Bagels
Strawberry Preserves
Strawberry Jam
Gluten-Free Breads
Gluten-Free Potato Bread
Gluten-Free Cinnamon Raisin
Gluten-Free Mock Light
Gluten-Free Brown & White Rice Bread
Gluten-Free Romano Bean Bread
Gluten-Free Cheddar Loaf
Gluten-Free Cardamom Fruit Bread
HELP SECTION
Troubleshooting
0uestions & Answers
Baking Tips For Yeast Bread
Replacement Parts
Limited Warranty
2
3
4
27
28
28
28
28
29
29
29
30
30
30
31
31
31
32
32
32
33
33
34
34
35
36
36
36
37
37
37
38
5
6
7
B-9
10-13
14
14
15
16
17-19
20
21
22
22
22
23
23
23
24
24
24
25
25
25
26
26
26
27
27
39
40-42
43
44
45
4

Know Your Bread Machine
ABM2||52 MAI(E$ Uln, AilD 2 LB. ll0RtzoilTAt L0AUES
1. Lid
2. Lid Handle
3. Large Viewing Window
4. Air Vents (rear)
5. Bread pan
6. Baking Chamber (not shown)
7. Control Panel
8. Cool-Touch Body
9. Power Cord with Plug
10. Drive Shaft
11. Kneading Blade
12. Bread Pan Handle
/&
/%
/ ' -:i"Y
s*t$',
Qi *q":b
{*egnr"**

Know Your Bread Machine
ABMY2|(1 MAI(ES Uln, AilD 2 [8. H0R|Z0]{IAI L0AUES
1. Reversable Lid
2. Viewing Window
3. Air Vents
4. Bread pan
5. Baking Chamber (not shown)
6. Control Panel
7. Cool-Touch Body
8. Power Cord with Plug
9. Drive Shaft
10. Kneading Blade
11 . Bread Pan Handle
6

Gontrol Panel
Model ABM2H52
1. BASTC
2. FRENCH
3, WHOLE WHEAT
4, SWEET
5. ULTBA FAS| 1.51b.
6. ULTRA FAST zlb.
7. QUICK
8. EUROPEAN
9. DOUGH
IO. BAGEL DOUGH
''. JAM 12. BAKE
cotoR
4. 3.
.=@ m-t
w
NOTE: When using the touchpad controls, be sure to press the pad until you hear a beep.
Model ABM2YKl
6. ULIBA FAST 2.0 Ib
7. eutcK l
1. BASIC 8. EUHOPEAN
| 2. FRENCH L DOUGH
3. WHOLE WHEAT IO. BAGEL DOUGH
./ 4, SWEET 11. JAM
5. ULfnA FASI 1.5 lb 2. AAKE
DISPLAY
WINDOW
. Shows the MENU/SELECT number selected.
. Shows the LOAF size selected.
. Shows the CRUST C0L0R selected.
. Shows minute-by-minute baking time countdown.
. Shows DELAY BAKING TIME selected.
. Shows the stage of breadmaking (TlMER, PREHEAT, KNEAD, REST, RISE, BAKE, WARM, END).
TIMER . Use when setting the TIMER to delay baking.
. Press A and V arrows to set timer for delayed completion up to 13 hours later.
. Arrows will move time up or down in 10-minute increments. Press and hold button for
faster movement. TIMER is not available on some cycles, please checklhe Bread
Machine Cycle Times, page 16.
3 MENU/
SELECT . Press to select the baking cycle of your choice. The selected cycle automatically assigns
the time needed to complete the process.
4 COLOR . Press to select the crust color.
5 LOAF . Press to selectthe loaf size. REGULAR (1 lb.), LARGE (1 112lb.), or EXTRA LARGE
(2tb)
6 START/
STOP
. Press to start operation or begin TIMER countdown for delayed completion.
. Press and hold until you hear a beep to stop operation or to cancel a TIMER setting.
N0TE: Do not press " ST0P" when checking the progress of bread.

SETTING DESCRIPflONS
Follow this flow chart to make bread as easy as 1,2,3.
1. Press MENU/SELECT key to select the desired baking cycle.
2. Press C0L0R key to select the crust color preferred.
3. Press LOAF key to select the desired bread size.
4. Press TIMER key only if you want to make bread up to 13 hours in advance.
5. Press START key to begin baking.
BASIC BREADS
The settings are used for breads that primarily use white flour, although some recipes may include small amounts of
whole wheat flour. The settings have the minimum number of rising cycles and the shortest overall times until bak-
ing is completed. Therefore, loaves will be slightly denser ihan French or Sweet breads. Select from Basic settings,
according to loaf size and crust color.
FRENCH
Traditionally, French bread has a crispier crust and lighter texture than basic breads. Recipes usually do not include
butter, margarine, or milk.
WHOLE WHEAT/ MULTI.GRAIN
The settings are used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. lt begins with a
rest period during which the flours or grains absorb the liquid ingredients. Soaking causes the flour or grain to soft-
en and helps ingredients to combine well. The settings have an extra rise cycle to allow heavy wheat and grains to
expand. Generally, whole wheat and multi-grain breads are shorter and denser than basic, French, or sweet breads.
Select from WHOLE WHEAT settings.
SWEET
Use this setting for recipes that use fruit juice, additional sugar, 0r added sweet ingredients such as coconut flakes,
raisins, dried fruit, or chocolate. Baking temperature is reduced to prevent burning and the extra rise cycle gives the
loaves a light, airy texture.
ULTRA FAST
This setting is designed to make bread in only 58 minutes. 0nly specially designed recipes are appropriate for this
setting. These recipes call for very warm water and a large amount of bread machine or fast rising yeast. Heavy
flours and other heavy ingredients are not suitable for this setting.
QUICK CAKS BREAD
This setting is used for recipes that contain baking powder or baking soda rather than yeast to make bread or cake
rise. Cake recipes must be specially designed for this setting.
EUROPEAN
Use this setting to make dark European breads such as Swedish Limpa, Russian Black Bread, Pumpernickel, etc.
DOUGH
This setting only makes dough and will not bake the final bread. Remove the dough and shape it to make pizza, rolls,
pretzels, doughnuts, and round or braided breads. Then bake in a conventional oven or fry in a deep fryer
(i.e. doughnuts).
BAGEL DOUGH
This setting is a special dough setting for bagels only and will not bake the final bread. Remove the dough and
follow the recipe for making bagels.

JAM
Use this setting for making jam from fresh fruits. Do not double recipes or allow ingredients to boil over
the pan into the baking chamber. Should this happen, stop the machine immediately. Allow to
cool and clean thoroughly.
BAKE
This setting is especially helpful when making gluten{ree breads. After the first rise, stop the.machine
and cancel the cycle by pressing the ST0P key until it beeps. Set the machine to the BAKE setting and
press the START key.
9

Using Your Bread Machine
The bread settings in these units will combine ingredients, knead, and make bread from staft to finish
automatically. The D0UGH setting makes dough for a variety of recipes that can be shaped and baked in
an gven. To delay completion, the automatic TIMER may be programmed to make bread or dough while
you are at work or asleep. See Usrng The Timer, page 14.
The recipes included with this booklet have been thoroughly tested to ensure best results. Recipes have
been created by home economists specifically for these bread machines and may not produce acceptable
results in other similar bread machines.
FOR ALL SETTINGS, FOLLOW THESE INSTRUCTIONS:
10pen the lid and remove the baking pan by pulling straight up on the
handle. lt is important to remove the baking pan from the unit when
putting ingredients into the pan. This will prevent accidentally spilling
ingredients into the baking chamber.
Model ABM2H52
WARNING:
. Place your bread machine
where it is level, stable, and
SCCU TE.
.lngredients spilled in baking
chamber can cause f ire when
ignited by the heating element.
2Attach the kneading blade onto the shaft inside the baking pan by lin-
ing up the flat side of the blade with the flat side on the shaft. Push
the blade firmly onto the shaft.
. Be sure to set the kneading
blade firmlv in place to pre-
vent blade from coming off
during operation, which may
affect the kneading or mixing.
. Be sure the shaft is clean of
any residue 1i.e. dough). This
will ensure the kneading blade
will f ully seat into place and
will prevent blade from stick-
ing to shaft.
3Select a recipe from the recipe section o{ this booklet. When following
the recipes:
Measure ingredienls carefully and accurately. To measure liquids,
use a see-through liquid measuring cup and check the measure-
ment at eye level. When measuring dry ingredients, use a standard
dry measuring cup and level the ingredients with a straightedge
knife. Slightly inaccurate measurement can make a dillerence in
results. Use standard measuring sp00ns and level off with a
straightedge knife.
See Measuring Your lngredtents, page 20.
. Always add ingredients into the baking pan in the order listed.
. Always add yeast last. Be sure the yeast does not touch the liquid
ingredients. -
Liq u ids
Dry
I ng red ients
(i.e. flour)
. Be careful not to mix the
yeasi with any of the wet
ingredients. especially when
using the delayed timer
{eature. Otherwise, the bread
may not rise properly.
Breadmaking Tipr
After 5 minutes of kneading,
open the lid of the bread ma-
chine and check the dough
consistency. The dough
should form a soft. tacky ball.
l{ too dry, add liquid. lf too
wet, add flour (1/2 to 1 table-
spoon at a time).
0

4Place the baking pan back into the unit,
Push down on the pan until you hear it
click firmly into place. Fold the handie
Special Note:
lf the baking pan is not installed
properly or firmly clicked into place,
the kneading blade will n0t 0perate.
6'o
#
/X r----
o
</ -
Model ABM2H52
5Close the lid. Connect the plug to a 120-
volt AC-only outlet. You will hear a beep
and the display will show 00:00. Caulion:
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 one way. lf
ihe plug does not fit f ully in the out-
Iet, reverse the plug. lf it still does
not fit, contact a qualified electri-
cian. Do not attempt to defeat this
safety feature.
6Choose the correci setting for your recipe
by pressing the MENU/SELECT button.
Each time MENU/SELECT is pressed, you
will hear a beep and the number in the
display window will advance t0 the next
cycle.
f_?"^''1+
&aor -: 6; rr-
E. *"\-!_ \
sn-) \
4fu r".,u '. \--il
\v- " \\)
w&r \\\
Model ABM2H52
Special Nole:
The Whole Wheat and European
settings begin with a rest period
during which the flours or
grains absorb ihe liquid ingredi-
ents. Soaking causes the flour
or grain to soften and helps
ingredients to combine well,
There is no blade action during
this period.
7Press the C0L0R button to choose crust
color desired. There are three choices:
Light, Medium, or Dark. When you press
the button, you will hear a beep, and the
display window will show the color
selected, You can also choose Rapid
cycle by pressing C0L0R key. TIMER
{rWii
Model ABM2H52
11

Using Your Bread Machine
8Press the LOAF button to choose the
desired loaf size . When you press the
button, you will hear a beep, and the
display window will show the size
of the loaf selected.
Timer
Light Medium Dark Rapid
9Press the TiMER button to delay the completion o{ your bread for up to 13
hours. For details see lhe Using The Timer, page 14.
Special Note:
For some cycles, there is no timer setting
See Bread Machine Cycle Times, page 16.
10 Press the START/ST0P button to begin.
The remaining time will count down in
one-minute increments. When the baking
time is completed, a beep will sound iive
times.
fficoroRffi
Model ABM2H52
Breadmaking Tip:
After 5 minutes of kneading, open the lid of
the bread machine and check the dough
consistency. The dough should form a soft,
tacky ball. lf too dry, add liquid. lf too wet,
add flour (112Io 1 tablespoon at a time).
11 The bread machine is designed with a Keep Warm feature that automatically
begins when the bake time is completed. This willcontinue for up to 60 min-
utes after baking is complete. During this time, the bread machine willcirculate
hot air to keep the bread warm and there will be 5 beeps every 5 minutes, You
may remove the baking pan at any time during the Keep Warm cycle. To turn off
the Keep Warm feature before the 60 minutes are up, simply press the ST0P
button and hold it until you hear a beep.UNPLUG THE UNIT WHEN FINISHED.
Never leave the unit plugged in when not in use.
Note:
The Keep Warm feature does
not function on some cycles. See
Bread Machine Cycle Times, page 16.
12

Using Your Bread Machine
12 The bread machine has a convenient viewing window so that you may watch the
progress of the bread as it is mixed, kneaded, and baked. 0ccasionally, some
moisture may form in the window during baking. You may lift the Iid to look
inside during mixing and kneading stages. However, D0 NOT OPEN THE LID
DURING THE BAKING CYCLE, or ULTRA-FAST CYCLE (approximately the last
hour) as this may cause the bread to collapse.
Warning:
To avoid damaging the bread .
machine, do not put any object
on top of the unit.
13 To remove the bread from the baking pan, use pot holders or oven mitts and
pull straight up on the handle. Turn the pan upside down and shake the bread
out onto a wire cooling rack. The baking pan has a non-stick finish so the bread
should come out easily. Do not use metal utensils to remove bread as they may
scratch the non-stick surface. l{ you have difficulty removing bread from the
baking pan, slide a flat rubber or plastic spatula along the sides of the pan to
loosen the loaf. Turn the pan over and shake the loaf out.
Allow the bread to cool before slicing. See Slicing and Storing Eread, page 14.
lf the kneading blade remains in the bottom of the baking pan, fillthe baking pan
with hot water t0 loosen. lf the kneading blade remains in ihe bottom of the
bread, use the end of a plastic sp00n or other non-metal utensil to remove. Do
not use a knife or any other sharp metal object as it will scratch the non-stick
coating on the kneading blade.
Note:
Always check to see where the
kneading blade is when removing
a baked loaf of bread. lf it remains
stuck in the bread, you may dam-
age it by cutting into it while slicing.
lmportanl:
Place warm water in pan immedi-
ately after removing bread to pre-
vent blade from sticking to shaft.
Warning:
Do not make another loaf until the
bread machine cools down.
Note: lf the temperature in the
bread chamber is higher than
122'F., the DISPLAY WINDOW will
show "E0'1". lf the temperature is
lower than 14'F. , the DISPLAY
WINDOW will show "E00".

Usin The Timer
Use the TIMER when you want to delay the completion of the bread for up to 13 hours. For example,
y0u can set the TIIVER at 7 p.m. so that you can wake up to fresh bread by 8 a.m. the following morning.
SLICING AND STORING BREAD
For best results, place bread on a wire rack and allow it to cool 15 to 30 minutes before slicing. Use an
electric knife for even slices 0r use a sharp serrated knife. For square slices, place the loaf on its side and
slice across.
Store unused bread tightly covered (reclosable plastic bags or plastic containers work well) at room tem-
perature for up to three days. For longer storage (up to one month), place bread in a tightly covered con-
tainer in the freezer. Since homemade bread has no preservatives, it tends to dry out and become stale
faster than commercially-made bread.
Leftover slightly hardened bread may be cut into 1/2-inch or 1-inch cubes and used in recipes to make
croutons, bread pudding, or stuffing.
4
TO SET THE TIMER, FOLLOW THESE INSTRUCTIONS:
NOTE:
First, follow steps 1 thru B in Using Your Bread Machine, pages 10-13. Do not use the TIMER
with recipes that call for perishable ingredients, such as eggs, fresh milk. s0ur cream, or cheese.
1To set the TIMER, decide when you want the bread to be finished. For example, set the Timer at
7 p.m. if you want to wake up to fresh-baked Sweet bread at 8 a.m., a total of 13 hours before
the bread is complete.0nce the correct setting is selected forthe recipe. simply setthe TIMER
for the total program hours, in this example, 13 hours.
2You do not need to mathematically calculate the difference between the setting time and
the total hours you want. The machine will automatically adjust to include the setting time.
lf you pass the desired time, simply press V to go back.
30nce you have set the time, press START, The colon (:) in the display will flash to indicate that
the TIMER has been set, and the countdown will begin. The TIMER will count down in one-
minute increments. When the display reaches 0:00, your bread is complete and the beeper will
sou nd.

CARE AND CLEANING
CAUTION:
To prevent electrical shock, unplug the unit before cleaning. Allow the bread machine to cool before
cleaning. Do not immerse or splash either the body or lid in any liquid as this may cause damage
and/or electric shock.
For best performance and maintenance, clean the bread machine after each
as follows:
Outer Body, Lid, and Baking Chamber:
Wipe the lid and outer body of the unit with a damp cloth or slightly damp sponge.
Use a damp sp0nge or cloth to wipe out any fiour, crumbs, or other materials from
the baking chamber. Dry thoroughly.
Baking Pan and Kneading Blade:
Both the baking pan and kneading blade have non-stick surfaces. Do not use any
harsh cleansers, abrasive materials, or utensils that may scratch the surfaces. Over
time, the non-stick surface may change in appearance due to moisture and steam. This is normal and has
no effect on its use or quality.
Remove the baking pan and kneading blade from the baking chamber before
cleaning. Wipe the outside of the baking pan with a damp cloth. NEVER
IMMERSE THE BAKING PAN in water or other liquid. wash the inside of the
baking pan with warm, soapy water. lf the kneading blade gets stuck, fill the
baking pan with hot water and soak for 30 minutes or until it loosens and can
be removed easily. lf the hole in the kneading blade becomes clogged, carefully
clean it out with a wooden or plastic toothpick. Use care to avoid toothpick
scratching blade surface or getting stuck in blade.
Never use any of the following to clean your bread machine:
. Paint Thinner
. Benzine
. Steel Wool Pads
. Polishing Powder
. Chemical Dustcloth
CAUTION: D0 N0T place any part or parts of the bread machine in the dishwasher.
STORING THE UNIT
Be sure to dry all parts before storing including the viewing window. Close the lid, and do not store
anything on top of the bread machine.
TROUBLESHOOTING
Specific questions about the bread machine functions and problems with ingredients or recipes are
addressed in the Questtons and Answers section on pages 40-42, For better performance, allowthe unitto
cool completely before beginning to bake a second loaf of bread. You can speed cooling by opening the lid,
removing the baking pan, and allowing the baking chamber to cool.
15

Bread Machine Gycle Times
NNFMJ TTOR lOAF Total
Time Aesl Knead 1Resl Kn?.ed2 Risel Punch Rise2 3haoe Rise3 Rakinn Keep
Warm
Fruits
&
Nuts Settino
Basic
io ht 1 LB. 3:1 5m 5m 20m l9m 10s 25m50s 15s 49m45s 48m Hr 2:56 1
ISLB 3:18 5m 5m 20m 39m 10s 25m50s 15s 49m45s 53m Hr 2:59 2
2 LB. 3 :25 5m 5m 20m 1q; 10s 25m50s l5s 49m45s 60m Hr 3:08 3
Vedium 1 LB. 3:1 35m 5m 20m i9m 'I 0s 25m50s 15s 49m45s 48m Hr 2.56
1.5 LB. 3:1 B5m 5m 20m 39m 10s 25m50s 15s 49m45s 53m Flr 2'59 5
2 LA. 3:25 5m 5m 20m 39m '1 0s 25m50s 15s 49m45s 60m Hr 3:08 b
fark 1 LB. 3:13 5m 5m 20m 39m 1Os 25m5tls 'I 5s 49m45s 48m Hr 2'56 7
r.5 LB. 3:1 85m 5m 20m 39m 'I 0s 25m50s 15s 49m45s 53m Hr 259 I
2 18. 3:25 5m 5m 20m 39m 'I 0s 25m50s 15s 4gm45s 60m Hr 3:08 s
Qanir{ ILB 2:1 5m 5m 20m 15m 10s 8m50s 'I 0s 29m50s 48m Hr 1:55 0
1-5 LB 2:17 5m 5m 20m 15m 10s Bm50s 1ns 29m50s 53m Hr 15S I
2 LB. ,.) A5m 5m 20m 15m 'I 0s 8m50s 10s 29m50s 60m Hr 2.07 2
French
-iqht r tB 3:30 5m 5m 20m 39m 10s 30m50s 10s 59m50s 50m Hr N/A 3
'I 5lB 3:32 5m 5m 20m i9m 10s 30m 50s 10s 59m50s 52m Hr N/A 4
2tB 3:35 5m 5m 2Qm 39m 10s 30m50s 10s 59m50s 55m Hr N/A 5
Medium lLB t.Qt 5m 5m 20m 39m 10s 30m 50s 10s 59m50s 5Um Hr N/A o
I5 LB 5m 5m 20m 39m 10s 3 0m50s 10s 59m50s 52m Hr NIA 7
2LB c.?6 5m 5m 2Om 39m 10s 30m 50s 10s 59m50s 55m Hr N/A 8
lark 1tB q.qn 5m 5m 20m 39m 10s 30m50s 10s 59m50s 50m Hr N/A 9
15 tB 3:32 5m 5m 20m 39m 10s 30m50s 10s 59m50s 52fi Hr N/A 20
2 LB. :31 5m 5m 20m 39m 10s 30m50s '1 0s 59m50s 55m Hr N/A 21
Raoid 1 LB. 2:3 05m 5m 20m 15m 10s 'I 5ni50s 10s 38m5Os 50m Hr N/A 22
1.5 LB. 2:32 5m 5m 20m 15m 10s 15m50s .l 0s 38m50s 52m Hr N/A 23
2LB 2.3! 5m 5m 2Am 15m 10s 15m50s 10s 38m50s 55m Hr N/A 24
Whole
Wheat
-ioht I lB 3:43 30m 5m 5m 15m 49m '1 0s 25m50s 10s 44m50s 48m Hr 3.21 25
15LB 3 :45 30m 5m 5m 15m 49m 10s 25m50s 10s 44m50s 50m Hr 3:23 26
2LB 3:48 30m 5m 5m 15m 49m 10s 25m50s l0s 44mSOs 53m Hr 1.)a
Verlirrm 1LB 3:43 30m 5m 5m 15m 49m 10s 25m5t)S 10s 44m50s 48m Hr 3'.21 28
r.5 L8 3:45 30m 5m 5m 15m 49m 10s 25m50s 10s 44m50s 50m Hr 1.r1 2S
2 LB. 3:48 30m 5m 5m 15m 49m 10s 25m5{tS 10s 44m50s 53m Hr 3'26 30
Dark I LB. 3:43 30m 5m 5m 15m 49m 10s 25m5ns 10s 44m5Os 48m Hr tt1 31
1.5 LB. 3:45 30m 5m 5m 15m 49m 'I 0s 25m50s 10s 44m50s 50m Hr 1.t? 3?
2 LB. 3:48 i0m 5m 5m t5m 49m 10s 25m50s 'I 0s 44m50s 53m Hr 4,.)A
taoid l tB t .94 30m 5m 5m 15m ?4m 10s 10m50s 10s 34m50s 48m Hr 206 34
1.5 LB. 2:3 0l0m 5m 5m 15m 74m 'I 0s 10m50s 10s 34mSOs 50m Hr 2:AB 35
2 LB. 2:33 30m 5m 5m I <a. 24m 10s 1 0m50s 'I 0s 34m50s 53m Hr 2:1 JO
Sweet
Bread
1 LB. 3'.17 5m 5m 20m 39m 10s 25m50s 5s 51 m55s 50m Hr 2159 31
Vedium 1.5 LB. 3'.22 5m 5m 20m 39m 'I 0s 25m 50s 5S 51 m55s 55m Hr 3:05 38
2LB 3:27 5m 5m 20m 39m .l 0s 25m50s 5s 5'lm55s 60m Hr 3:10 39
Ultra Fast 1.5 lbs n.4e 13m 10 min. 35m Hr O:57 40
Ultra Fast 2 lbs O :58 10m 8 min. 40m Hr A:57 41
Quick .43 3m 5m 5m 90m Hr N/A 42
EuroDean 3:55 30m 5m 10m 20m 39m 10s 25m50s 10s 44m50s 60m Hr 3:33 43
Douoh 1:30 5m 5m 20m 60m N/A 1'.12 44
Baoel Douoh 2:00 20m 10m 90 min. N/A 1:50 45
Jam 1 :05 15m 50m N/A N/A 46
Bake 1:0C 60m Hr N/A 47
m = Minute; s = Second; 3.13 = 3 hours and 13 minutes
NOTE 1: Setting 1, Setting 4, and Setting 7 have the same cycle time, but result in different crust
c0l0rs.
NOTE 2: The Fruit and Nut column shows time on display when ingredients are to be
added.
6

Know Your lngredients
It is often said that cooking is an art relying on the creativity of the chef, while baking bread is much more
of a science. This means that the process of combining flour, water and yeast results in a chemical reac-
tion that produces bread. You have to remember that when the ingredients combine with each other they
produce a specific result. Read the following information carefully to gain a better understanding of the
importance each ingredient plays in the breadmaking process.
1. ALL.PURPOSE FLOUR
All-purpose flour is a blend of refined hard and soft wheat flours especially suitable for making breads and
cakes. The most popular brands of flour have been tested for quick bread in The Bread Machine by
Welbilto with excellent results.
2. BREAD FLOUR
Bread flour is a high gluten/protein flourthat has been treated with conditioners to give dough a greater
tolerance during kneading. Bread flourtypically has a higher gluten concentration than all-purpose flour.
Using bread flour with the bread machine will produce loaves with better volume and structure.
3. WHOLE WHEAT FLOUR
Whole wheat flour is milled from the entire wheat kernel, which contains the bran and germ. Whole wheat
flour is heavier and richer in nutrients than all-purpose flour. Breads made with this flour are usually small-
er and heavier than white loaves. Many recipes mix whole wheat flour with bread flour or gluten to produce
a high, light-textured bread.
4. RYE FLOUR
Rye flour is a high fiber flour similar to whole wheat flour, also called graham flour, Rye flour must always
be mixed with a high proportion of bread flour, as it does not contain enough gluten to develop the struc-
ture for a high, even-grained loaf.
5. GLUTEN
Gluten is wheat flour that has been treated to remove nearly all the starch, which leaves a very high gluten
content. (Gluten is the protein in the wheat that makes the dough elastic). Gluten is available at most
health food stores. lt is sometimes used in small portions with dense, low-gluten flours (such as whole
wheat) to increase volume and lighten texture,
6. CAKE FLOUR
Cake flour is made from softer or lower protein wheats and is specially designed for use in cake recipes.
7. SELF.RISING FLOUR
Self-rising flour contains leavening ingredients that will interfere with bread and cake making. lt is not rec-
ommended for use with your bread machine.
IMPORTANT NOTE ON FLOURS
Flours, while visibly similal can be very different by virtue of how they were grown, milled, stored, etc.
You may have to experiment with different brands of flour to help you make the perfect loaf. See the
Baking Tips Guide 0n pages 42 and 43 to assist with these experiments.
Storage of flour is also very important. Keep flour in a secure, airtight container. Rye and whole wheat
flours should be stored in a refrigerator, freezer, 0r a cool area to prevent them from becoming rancid.

I
I
I
8. BRAN
Bran (unprocessed) and wheat germ are the coarse outer portions of the wheat 0r rye grains separated
from flour by sifting or bolting. They are often added in small quantities to bread for nutritional enrich-
ment, heartiness and flavor. They are also used to enhance bread texture.
9. CORNMEAL and OATMEAL
Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut oats.
They are used primarily to enhance the flavor and texture.
10. CRACKED WHEAT
Cracked wheat has a very coarse texture. lt comes from wheat kernels cut into angular fragments. lt gives
whole grain breads a nutty flavor and crunchy texture.
11. SEVEN GRAIN CEREAL BLEND
Seven grain cereal blend is a blend of cracked wheat, oats, bran, rye, c0rn meal, flax seeds and
hulled millet.
1 2. YEAST
Yeast, through a fermentation process, produces gas (carbon dioxide) necessary to make the bread rise.
Yeast feeds 0n sugar and flour carbohydrates to produce this gas. Traditional active dry granular yeast is
used in all recipes that call for yeast. Three different types of yeast are available: fresh (cake), dry, and
quick acting. Bread machine yeast is quick acting. For best results, use traditional dry yeast. However,
quick rising yeast can also be used in smaller amounts. Note: The recipes in this booklel were developed
using traditional dry yeast.
Always store yeast in a refrigerator to keep it fresh as heat will kill it. Ensure y0ur yeast is fresh by check-
ing its expiration date. 0nce a package or jar of yeast is opened, it is important that the remaining contents
be immediately resealed and refrigerated for future use. Often. bread or dough that fails to rise iJdue to
stale yeast. The following test can be used to determine if your yeast is stale and inactive:
1. Place 112cup of lukewarm (110'F. - 115'F) water into a liquid measuring cup.
2. Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast over the surface.
3. Place cup in a warm area and allow to sit for 10 minutes undisturbed.
4. The mixture should foam and rise to the 1-cup mark. lf this does not occur, discard this yeast and pur-
chase fresh yeast.
Conversion Chart for Fast-Rising yeast
1 teaspoon active dry least = 3i4 teaspoon quick-rising yeast
1 1/2 teaspoons active dry yeast = 1 teaspoon quick-rising yeast
2l14leaspoons active dry yeast = 1 112 teaspoons quick-rising yeast
1 tablespoon active dry yeast= 2 teaspoons quick-rising yeast
13. SUGAR
Sugar is important for the color and flavor of breads. lt also serves as food for the yeast as it supports the
fermentation process. Recipes in this book that call for sugar require granulated sugar. Do not substitute
powdered sugar unless indicated. Artificial sweeteners cannot be used as a substitute for sugar as the
yeast will not react properly with them.

Know Your lngredients
14. SALT
Salt is necessary to balance the flavor of breads and cakes, as well as for the crust color that develops dur-
ing baking. Salt also limits the growth of yeast. Do not increase amount of salt shown in the recipes. For
dietary reasons, salt may be eliminated. However, the bread may overproof and rise higher than normal.
15. LIQUIDS
Liquids, such as milk (1o/o,2o/o, whole, and skim), water, or a combination of powdered milk and water, can
be used when making bread. Milk will improve flavor, provide a velvety texture and soften the crust, while
water alone will produce a crispier crust. Some recipes call for juice (orange, apple, etc.) to be added as a
flavor enhancer.
16. EGGS
Eggs add richness and a velvety texture to bread dough and cakes. Use large-size eggs with these recipes.
17. FATS: SHORTENING, BUTTER, AND OIL
Shortening, butter, and oil shorten or tenderize the texture of yeast breads. French bread gets its unique
crust and texture from the lack of fat added. However, breads that call for fat stay fresh longer. lf butter is
used directly from the refrigerator, it should be cut into small pieces for easier blending
during the kneading cycle.
18. BAKING POWDER
Baking powder is a leavening agent used in quick breads and cakes. This type of leavening agent does not
require rising time before baking as the chemical reaction works when liquid ingredients are added.
19. BAKING SODA
Baking soda is another leavening agent not to be confused or substituted for baking powder. lt also does
not require rising time before baking as the chemical reaction works during baking process.
19

dients
The most important step when using your bread machine is measuring your ingredients. lt is very impor-
tant to measure each liquid and dry ingredient accurately. Mis-measuring, even slighly, can cause poor
baking results. The ingredients must also be added into the baking pan in the ordei given in each recipe.
Liquid Measurements
Use transparent plastic or glass liquid measuring cups to measure all liquid ingredients. place the cup 0n
a horizontal flat surface and view markings at eye level. The liquid level line must be aligned to the mark
of measurement. A "guesstimate" is not good enough as it could throw off the critical balance of the recipe.
Dry Measurements
Dry ingredients must be measured using standard size dry measuring cups. These cups are available in various sizes. Genly spoon
dry ingredients into the measuring cup and level otf with a knife (see Figs. 1 and2 below). Do not scgop or tap a measuring cup
as this will pack the ingredients. This extra amount could affect the balance of the recipe. Do not sift the flour.
Fig. 1Fig.2
when measuring small amounts of dry or liquid ingredients (i.e. yeast, sugar, salt, dry
measuring spoon must be used. Measurements must be level, not heaping.
The bread machine produces delicious baked goods with ease. This marvelous machine
recipe instructions. ln most cooking, "a pinch of this and a dash of that" is fine, but not
bread machine correctly requires vou accurately measure each ingredient.
milk, honey, or molasses) a standard
asks only that you carefully follow the
for automatic bread machines. Using a
20