Welbilt EASY BAKING ABM6000 User manual

RECIPES & INSTRUCTION MANUAL
THE BREAD MACHINE
MODEL ABM6000

CONTENTS
Instruction Manual
Control Panel. 8
Bread Machine Programs. 9
Programmable Timer.10
Your Welbilt Machine.11
Suggestions for Safety & Enjoyment.12
Kneading, Rising & Baking Cycles: CHART.13
Kneading, Rising & Baking Cycles: STEP-BY-STEP .14
Inserting/Removing Pan & Cleaning .15
Insider’s Guide to Easy Baking
Traditional Yeast Breads.18
Yeast Breads Made Automatically
Basic Breads
Basic White Bread .24
Basic White Bread Variations.25
Rye Bread .26
Onion Bread.27
Cinnamon Nut Raisin Bread .28
Egg Bread.29
Chevre-Cracked Pepper Bread.30
Cheddar Bacon Bread.31
Maple Walnut Wheat Bread.32
Country Raisin Bread.33
Pesto Bread.34
Whole Grain Breads
100% Whole Wheat Bread .36
Sunflower Oatmeal Bread.37
Honey Oats ’N’ Barley Bread.38
Dark Pumpernickel Bread .39
Triple Wheat Bread.40
Shredded Wheat Bread.41
Multi-Grain Bread .42
(continued next page)

Instruction Manual

CONTROL PANEL (confd.)
BREAD MACHINE PROGRAMS
Your WELBILT® Bread Machine has five separate programs to
choose from;
Making Basic Bread Automatically, 1 lb., 1 % lb., and 2 lb.: Press
SIZE OF LOAF to choose the loaf size, either 1 lb., iy a lb., and 2 tb.
Press MENU SELECT to BASIC. Choose either the LIGHT, MEDIUM
or DARK program when making bread automatically by pressing the
BAKING CONTROL button. The Bread Machine will knead the dough
twice, rise the dough three times and then bake it to perfection.
Making Whole Grain Bread Automatically, 1 lb., V/ 2 lb., and 2 lb.:
Press SIZE OF LOAF to choose the loaf size, either 1 ib„ 1 y 2 lb., and
2 lb. Press MENU SELECT to WHEAT. Choose either the LIGHT,
MEDIUM or DARK program when making bread automatically by
pressing the BAKING CONTROL button. The Bread Machine will
knead the dough twice, rise the dough three times and then bake it
to perfection.
Making Yeast Dough Automatically: Choose the DOUGH program by
pressing the MENU SELECT button. The Bread Machine will knead
and rise the dough twice. At the end of the program you will remove
the dough and hand-shape it according to your recipe. Dough will
then be baked in a conventional oven.
Using the Rapid cycle Automatically for 1 lb., 1'/ 2 lb., and 2 lb.: Press
SIZE OF LOAF to choose the loaf size, either 1 lb., V/ 2 lb., and 2 lb.
Press MENU SELECT to RAPID. Choose either the LIGHT, MEDIUM
or DARK program when making bread automatically by pressing the
BAKING CONTROL button. The Bread Machine will knead the dough
twice, rise the dough three times and then bake it to perfection.
Using the French setting Automatically lor 1 lb., 1 % lb„ and 2 lb.:
(Breads with crisper crusts and those that contain iess sweeteners
such as French breads and Italian breads): Press SIZE OF LOAF to
choose the loal size, either 1 lb., iy 2 lb., and 2 lb. Press MENU
SELECT to BASIC. Choose either the LIGHT, MEDIUM or DARK
program when making bread automatically by pressing the BAKING
CONTROL button. The Bread Machine will knead the dough twice,
rise the dough three times and then bake it to perfection.
The LAMP: Press this button when you wish to illuminate the inside
of your Bread Machine to view the baking process.
(continued next page)

CONTROL PANEL (contu)
¥
PROGRAMMABLE TIMER
To set the programmable TIMER, follow these steps:
□ Place the ingredients in the bread pan.
□ Select the program you desire.
□ Decide how much later you want the bread to be ready.
For example: it is 8:00AM and you want to have bread ready at
6:00PM, or 10 hours later.
□ Set the programmable TIMER by pressing the down { ▼ ) arrow or
up (A) arrow the appropriate number of times until you get the
number of hours and minutes later that you want your bread or
dough to be ready. For example: before leaving for work at
8:00AM you decide to make a Basic White Bread and wish it
ready for dinner at 6:00PM (or 10 hours later). Press the up arrow
until 10:00 appears on the control panel. Press START. Your
Bread Machine will begin making your bread at the appropriate
time for it to be ready at exactly 6:00PM.
□ If you wish to re-program for another time, press STOP/RESET
and repeat the steps.
■ SPECIAL NOTE: Do not use the Programmable TIMER with
recipes that contain perishable ingredients.

YOUR WELBILT® BREAD MACHINE
B. Pan Handle
C. Dough Blade
D. Control Panel
E. Viewing Window
F. Air Vents
G. Bread Pan
H. Baking Chamber
I. Heating Element
J. Power Cord

SUGGESTIONS FOR MAXIMUM
ENJOYMENT AND SAFETY
1. The baking portion and lid of the Bread Machine become
extremely hot during baking. Always use a kitchen mitt or pot
holder when touching these parts.
2. Do not operate this appliance on the same circuit as other high
voltage appliances.
3. Position the Bread Machine at least 4 inches from the front of
the counter or working surface. Do not place any flammable
materials or objects on top of the appliance when plugged in or
during operation.
4. Do not use the Bread Machine near any electrical equipment
like radios, TVs, or stereos since poor reception or interference
may occur.
5. Always use the Bread Machine on a clean, dry work surface
away from exposed elements, direct sunlight, or other sources
of heat or cold.
6. Only use the Bread Machine on a non-flammable work surface
or counter. Never use on floor or on carpeting or on top of any
cloth objects like tablecloths or placemats.
7. Never stick your hand or any kitchen utensils into the bread
pan during operation.
8. Do not use accessories or attachments not included or
recommended by Welbilt
9. Do not put any components in the dishwasher.
10. Do not attempt to tamper with or make any adjustments to the
electrical components or parts.
11. Do not use this appliance other than for its intended use.

KNEADING, RISING and BAKING CYCLES
This chart (shown in MINUTES) is provided so that you will better understand
how your Welbilt® Bread Machine works.
PROGRAM
BAS
Light
1C BR
Medium
EAD
Dark
m
AT BP
Medium
IEAD
Dark
RAP
Light
ID BR
Medium
EAD
Dark
FREN
Light
ICH B
Medium
READ
Dark
DOUGH
MIXING
(FIRST KNEADING)
15 15 15
15 15
15
15 15
15 15
15
15
15
' |
32 32
Ol
32 mm
12 12
12
E3
16
16
mm
MIXING
(SECOND KNEADING)
23 23
\
23
i
23
23 23
K
23 23
HR
RISING (SECOND)
20 20
20 20 20 10
10
10
20 20 20 20
2 sec.
2 sec. 2 sec. 2 sec.
2 sec. 2 sec. 2 sec. 2 sec.
2 sec. 3 sec.
RISING (THIRD)
HI
65 65
70 70
70 60
60
60 76
76 76
—
BAKING
151
55
60 50
55 60 50
55 60
60 65 70
—
TOTAL TIME
3:25 3:30
3:35 3:30
2:50 2:55
3:00 3:30 3:35
3:40 1:30
KEEP WARM
1:00
1:00
1:00 1:00
1:00 1:00
1:00 1:00
1:00
1:00
—

KNEADING* RISING and BAKING CYCLES (c «,rd.)
First Mixing (Kneading); The Bread Machine will intermittently mix
the ingredients for a few seconds at which lime it will then
begin to knead the dough to form a smooth ball.
First Rising; When dough has been well-kneaded, the gluten forms
thm elastic strands that make up the structure of the bread. As
the yeast develops and multiplies, it produces carbon dioxide
gas. The gas becomes trapped in the gluten strands forming
bubbles. As these bubbles coffee*, ihe dough expands and rises.
Second Mixing (Kneading): Kneading the dough makes the gluten
elastic enough to form the structure of the bread.
Second Rise: The yeast will once again produce carbon dioxide
gas.
Shaping; The Bread Machine again kneads the dough for a few
seconds to deflate it again.
Third Rise; The gluten strands are now strong enough to support
the loaf. The yeast will once again produce carbon dioxide gas
and the dough will rise to its maximum height
Baiting; If you are using the MEDIUM program, the bread will be
baked to perfection. It you are making bread that contains too
much sugar in the recipe, it may cause the bread to overbake
Set your machine on the LIGHT setting.
Keep Warm: It you are unable to remove the baked bread immedi¬
ately after baking, the Bread Machine will keep the loaf warm as
to reduce the effects of the condensation that will form between
the loaf and the pan. Nevertheless, always remove the bread as
quickly as possible after the baking cycle Is completed.

INSERTING AND REMOVING TH^ BREAD PAN
1. Before using the Bread Machine for the first time, be certain to
wash the bread pan and dough blade with warm water and mild
dish-washing liquid. Towel dry. Never put the bread pan and
blade into the dishwasher.
2. All mixing, kneading, rising and baking (when appropriate) take
place in the bread pan. The pan is covered with a non-stick
coating which will scratch if not treated and cared for properly.
Clean and treat the pan as you would a non-stick frying pan.
3. To reinsert the pan, place over the locking mechanism located
on the bottom of the baking compartment Push down.
To remove the pan, pull up.
4. Remember to insert the kneading blade on the shaft located in
the bread pan before adding your ingredients.
5. Since the bread pan will be hot after the baking cycle, always
use a kitchen mitt or pot holder when removing it
6. To remove the bread from the pan (for model #ABM4100T,
first remove the dough hook), invert upside down and gently
shake up and down until the loaf slides out If the bread does not
come out of the pan easily, use a non-metallic kitchen utensil to
pry it out.
CLEANING INSTRUCTIONS
If taken care of properly, your Welbilt® Bread Machine will provide
you with many years of use and hundreds of loaves of delicious
bread.
1. After each use, unplug the Bread Machine. Let the unit cool
down to room temperature. Wipe out the baking compartment
and the inner lid with a clean, damp cloth or sponge.
2. Remove the kneading blade from the pan. It may be necessary to
fill the pan with water in order to loosen the blade from the shaft.
Clean the pan and blade with warm water and mild dishwashing
liquid. Never use abrasive or strong household cleaners since
they will damage the non-stick finish. Towel dry.
3. Wipe down the cabinet of the Bread Machine with a clean, damp
cloth or sponge. Towel dry.

INSIDER’S GUIDE TO EASY BAKING
Your Welbilt Bread Machine produces delicious baked goods with
ease. This marvelous machine asks only that you carefully follow
the recipe instructions! In basic cooking, normally “a pinch of this
and a dash of that” is fine, but not for automatic bread machines.
Using an automatic Bread Machine requires you accurately
measure each ingredient (especially yeast and water) for best
results. For best results, have your ingredients at room temperature
65° to 85° F, unless otherwise specified.
TRADITIONAL YEAST BREADS
The mention of fresh-baked bread evokes different memories for
different people. But, there’s one thing certain about all good yeast
breads. They’re always moist and meaty. Pinch or squeeze a slice
of good bread. It will, slowly but surely, resume its original shape.
PREPARATION FOR GOOD RESULTS
Your Bread Machine produces satisfying results if you carefully
follow directions and use the indicated ingredients.
Bread Flour: Now available in most supermarkets in 5 lb. bags,
bread flour is higher in gluten than unbleached all-purpose flour.
Gluten, a natural protein found in wheat flour, makes dough elastic
when efficiently kneaded. This high gluten content produces higher
volume loaves. Bread flour is the flour of choice when working with
yeast and whole grain breads, unless otherwise specified. Never
use flour that has been sitting in an open bag or container for more
than six months or during an extended period of high humidity.
Estimated Equivalents
2 cups flour
3 cups flour
1 lb. bread
iy 2 lbs. bread
2 lbs. bread

Active Dry Yeast: Use only dry yeast - never compressed cake
yeast. The amount given in the recipe is for active dry yeast. For
conversion to fast-rising yeast, see chart below. Check its expiration
date. Yeast is the leavening agent that causes dough to expand or
,, r i $ e. , , Liquid and warmth bring yeast back to life. When reactivated,
yeast releases carbon dioxide bubbles that make well-kneaded
dough rise.
If the yeast is close to the expiration date or the expiration date
has passed, it should be discarded and fresh yeast purchased.
Never use yeast from torn or previously opened packets. If using
bulk yeast from a jar, always store properly according to the
manufacturer's instructions on the package. To check if your yeast
is stiii good, proof your yeast
HOW TO PROOF YEAST FOR BREAD MACHINES
Start with a clear plastic or glass 1-cup measure. Pour in y 2 cup
of water (110°-115°F). Add 1 teaspoon sugar and stir until
dissolved. Next, add 2% teaspoons active dry yeast (one y 4 - o u n c e
package) and stir. Set aside for 10 minutes to ferment. After 10
minutes, a crest of foam similar to root beer foam should have
developed with the crest at the rim of the cup. If foam crests
below rim, discard and buy fresh yeast for your Bread Machine.
Conversion Chart for Fast-Rising Yeast
1 % teaspoons active dry yeast = 1 teaspoon fast-rising yeast
2% teaspoons active dry yeast = iy 2 teaspoons fast-rising yeast
1 tablespoon active dry yeast = 2% teaspoons of fast-rising yeast
EXCEPTION: In the ABM4100T, iy 2 teaspoons active dry yeast equals
1 % teaspons fast-rising yeast. _
Sweetener and Salt: Never eliminate the sweetener in the recipe.
Yeast uses it as energy on which to grow. Salt also plays an
important role. It helps stabilize the rising process so that the dough
rises evenly.
Insider’s Guide 19

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INSIDER’S GUIDE TO EASY BAKING (cont’d.)
Baking
Always set your Bread Machine on the proper baking setting as
specified in the recipe. If the bread bakes too dark, try a lighter
setting. If the bread continues to bake too dark the dough may be
too dry inhibiting the bread to rise properly. (Try adding one to two
tablespoons of additional water for better baking results.) Too much
sugar in a recipe may also cause bread to overbake. The same is
true with dried fruits. Try cutting down on the amount called for in
the recipe by 25 to 50%.
Do not use your Bread Machine if the room temperature is lower
than 65°F since the dough will not rise well and the loaves will be
short. If the ambient temperature is higher than 85 °F the dough can
over-rise and the bread can possibly collapse or wrinkle during
baking and the crumb texture will be coarse. The ideal temperature
for making bread is always 68° to 80° F.
THE FINISHED PRODUCT
For a crisp, crunch crust, always remove the bread from the
Bread Machine after the baking cycle. Remove from the pan and let
cool on a wire rack in a draft free location. For a softer crust,
immediately place the baked loaf of bread in an open plastic bag or
loosely wrap in foil.
The size of the baked loaf of bread will vary from loaf to loaf due
to ingredients and ambient condition. Nevertheless, the general rule
is that the bread size should be near the top of the pan to 1-inch
below.