West Bend Automatic User manual

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Welcome to the wonderful world of bread making and the wonderful aromas it creates. What
else compares to the fragrance of fresh bread baking in the kitchen and the anticipation of having
a slice of warm, homemade bread?
With your new bread maker you can prepare a variety of homemade breads just like Grandma
used to make, but with much less effort as the bread maker does the work for you. Just measure
the ingredients, place the bread pan into the oven chamber, program the control and start the
bread maker. In as few as 3 hours, a loaf of fresh bread will be ready for you to enjoy. Or set the
timer and wake up or come home to the fresh aroma of bread baking. What a delight!
Please be sure to read the information in this booklet very thoroughly and understand how to
operate your bread maker. This will ensure loaf after loaf of great tasting bread. The recipes in
this book were developed just for your bread maker.
If you have any questions concerning your bread maker, please give us a call on our 800 number.
We are here to help you and make sure that you are a satisfied customer.
TABLE OF CONTENTS Page
Important Safeguards & Other Tips For Safe Use of Bread Maker 2
Know Your Ingredients 3-4
Measuring Ingredients Accurately 5
Measurement Equivalent Chart 6
Using Bread Mixes & Making Your Own Mixes 6
High Altitude Adjustment 6
Bread Maker Parts 7-8
Become Familiar With Control Panel 9-10
Clean Before Using 11
How To Use Bread Maker for Making Bread 11-12
How To Use Delay Start Timer 13
Slicing Bread 13
Storing Bread 13
How To Use Dough Setting 14
Clean After Each Use 14
Breakdown Of Cycle Times for Bread/Dough Settings 15
Troubleshooting Guide 16-17
Basic & Basic Rapid Bread Recipes 38-48
Whole Wheat & Whole Wheat Rapid Bread Recipes 48-51
French Bread Recipes 51-53
Sweet Bread Recipes 54-56
Dough Recipes 57-69
Warranty 70

IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed to reduce
the risk of fi re, electric shock, and/or injury to persons, including the following:
• Read all instructions before using.
• Do not touch hot surfaces. Use handles or knobs. Always use pot holders 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 contacting 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 appliance 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 fi re, electric shock or personal injury.
• Do not use outdoors.
• Do not let cord hang over edge of table or counter, or touch hot surfaces.
• Do not place appliance on or near a hot gas or electric burner, or in a heated oven.
• 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 the 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, 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
Electric Cord Statement
CAUTION; Your bread maker has a short cord as a safety precaution to prevent 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 the bread maker, the cord must be arranged so it will not drape or
hang over the edge of a countertop or tabletop where it can be pulled on by children or tripped over
accidentally. To prevent electrical shock, injury or fi re, the electrical rating of the extension cord you use
must be the same or more than the wattage of the bread maker (wattage is stamped on underside 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
fi t in a polarized outlet only one way. If the plug does not fi t fully in the outlet, reverse the plug. If it still
does not fit, contact a qualified electrician. Never use with an extension cord unless plug can be fully
inserted. Do not attempt to defeat this safety feature.

OTHER TIPS TO KEEP IN MIND WHEN USING YOUR BREAD MAKER
1. DO NOT REMOVE the bread pan or touch any moving parts when bread maker is in operation. If
you need to stop the bread maker during operation, hold the START/STOP button down for 3 seconds
or until the red ON light goes out.
2. 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 can interfere with the internal bread maker temperatures and affect
the loaf of bread being prepared.
3. DO NOT IMMERSE base of bread pan in water or other liquid as this can damage the bearing on the
bottom of the pan that turns the knead bar. See Cleaning Section in this booklet for further details.
4. ALWAYS place bread maker on a DRY, STABLE, heat-proof countertop or table during use. Since
the bread maker contains a motor, some vibration occurs during the knead cycle.
5. AVOID touching bread maker during the bake cycle as exterior surfaces become hot. ALWAYS use
pot holders when removing and handling the bread pan after baking.
6. FOLLOW instructions as given for best results. THE MOST IMPORTANT STEP IN BREAD
MAKING IS TO MEASURE INGREDIENTS ACCURATELY. See Measuring Section in this booklet.
7. DO NOT EXCEED the ingredient capacity of the bread maker. See Know Your Ingredients Section
in this booklet. Use only fresh ingredients.
8. ALWAYS ADD INGREDIENTS in the order listed in the recipes. Add liquid ingredients to the bread
pan first, followed by dry ingredients, then butter or margarine and finally the yeast in the very center.
Before adding the yeast, ALWAYS tap the pan to settle the dry ingredients, then level off the ingredients,
pushing into the corners to prevent liquid from seeping up. Then add the yeast to the very center of the
pan, making a slight well in the center of the dry ingredients if desired. This sequence is very important,
especially when using the delay start timer of your bread maker to prevent overfermentation of the yeast.
9. IN THE EVENT OF A POWER OUTAGE, the bread maker will turn off automatically and remain
off when power is restored. If this occurs, you will need to remove the contents from the bread pan and
start over using fresh ingredients. The red ON signal light will go off in the display to let you know the
bread maker is not in operation.
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 will interrupt
the cycle. Activate LOCK feature after bread maker has been turned ON to prevent accidentai tampering
of the control buttons. Turn bread maker OFF after completion of cycle.
12. DO NOT LEAVE bread maker plugged into electric 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 of ingredients are critical.
Read the following information to better understand the importance each ingredient plays in the bread
making process. Also, always make sure your ingredients are fresh.
FLOUR is the main ingredient used in making bread and provides structure as well as food for the yeast.
Several different types of flour can be used in your bread maker, but DO NOT USE ALL-PURPOSE
FLOUR, CAKE FLOUR or SELF-RISING FLOUR AS POOR RESULTS WILL BE OBTAINED.
• Bread Flour SHOULD be used in your bread maker as it contains more gluten-forming proteins than
all-purpose flour and will provide tall, well formed loaves with good structure. Several different brands
of bread flour are available for use in your bread maker.
• Whole Wheat Flour can be used in your bread maker at the special WHOLE WHEAT bread settings.
Whole wheat flour contains the entire wheat kernel, including the bran and germ, therefore breads made
with 100% or a high percentage of whole wheat flour will be lower in height and heavier in texture than
bread made with bread flour. The WHOLE WHEAT bread settings on your bread maker feature longer
kneading times to better develop the structure of whole wheat bread for optimum results.
• Rye Flour can be used in combination with bread flour in the preparation of rye or pumpernickel bread.
It cannot be used alone as it does not contain enough protein to develop adequate gluten for structure.
Special Notes on Flour: All flours are affected by growing conditions, milling, storage, humidity and even
the manufacturer. 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 flour in an
airtight container. Store whole grain flours (whole wheat, rye) in refrigerator to prevent them from
becoming rancid.
Measure the amount of flour as directed in the recipe, but make any necessary adjustments after the first
5 minutes of kneading as follows: If the dough does not form a ball and is more like a batter in consistency,
more flour will need to be added. Add 1 tablespoon of flour at a time until dough forms a soft ball and is

not sticky. If too much flour has been added and the mixture will not form a ball, add 1 teaspoon of water
at a time, allowing the water to be kneaded into the dough before adjusting further until a soft ball forms.
You can typically tell by the appearance of the dough when it is just right as the dough will be soft in
appearance, but will not be sticky, and the sides and bottom of the bread pan will be clean.
Do Not Exceed 3 cups of bread flour for the Vk pound loaf or 2 cups bread flour for the 1 pound loaf.
Breads containing whole wheat, cereals or oats should not exceed a total of 3'A cups for the V^k pound
loaf; 21/2 cups for the 1 pound loaf.
SUGAR AND OTHER SWEETENERS provide food for the yeast, add height and flavor to the bread
and give the crust a golden color. Other types of sweeteners that can be used include honey, molasses,
brown sugar and fruits, whether dried or fresh. When using a liquid sweetener such as honey or molasses,
the total amount of liquid in the recipe will need to be reduced slightly by the same measurement of
liquid sweetener used.
DO NOT USE ARTIFICIAL SWEETENERS AS A SUBSTITUTE FOR SUGAR AND OTHER
NATURAL SWEETENERS AS THE YEAST WILL NOT REACT PROPERLY.
MILK enhances 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. Use milk right from
the refrigerator.
WATER used in combination with dry milk is a good substitute for regular milk and must be used when
using the delay start timer of your bread maker as regular milk will spoil when left at room temperature
for several hours.
Use tepid water (75° to 80°F). Do not use warm or hot water as this can kill the yeast.
Using too much liquid can cause the bread to collapse during the bake cycle. During humid weather,
slightly less liquid will be needed as the flour will absorb moisture from the air. In dry weather, slightly
more liquid may be needed.
BUTTER, MARGARINE and OTHER EATS serve several purposes in bread making as they tenderize the
bread, add flavor and richness and contribute to the storage life of bread by retaining moisture. An excess
of fat can inhibit rising so measure accurately. Butter and margarine are interchangeable in the recipes.
Use them right from the refrigerator, just cut into 4 equal size pieces for faster blending, adding 1 piece
to each corner of pan.
EGGS add color, richness and leavening to bread. Use large eggs. No premixing is needed. Egg substitute
can be used in place of fresh eggs. One egg equals 'A cup of egg substitute.
SALT has several functions in making bread. It inhibits the yeast growth while strengthening the gluten
structure to make the dough more elastic, plus it adds flavor. Use ordinary table salt in your bread maker.
Using too little can cause the dough to overproof; using too much can prevent dough from rising.
YEAST is a living organism, which through fermentation, feeds on carbohydrates in flour and sugar to
produce carbon dioxide gas that makes the bread rise. Either active dry or fast rising yeast can be used in
your bread maker. Use only the amount stated in the recipes. Using a little more can cause the dough to
overproof and bake into the cover.
DO NOT USE COMPRESSED CAKE YEAST IN YOUR BREAD MAKER. RECIPES WERE TESTED
USING ONLY ACTIVE DRY OR FAST RISING YEAST.
Typically, use the active dry yeast at the BASIC, WHOLE WHEAT, FRENCH and SWEET bread settings.
Use fast rising yeast at the BASIC RAPID and WHOLE WHEAT RAPID bread settings. The rise times
are shorter at the RAPID settings to accommodate the faster rising yeast.
Keep yeast stored in the refrigerator. You may find it handy to purchase yeast in glass jars so you can
measure the exact amount you need without having to waste any. If using yeast packed in a A-ounce
envelope, it is best to open a fresh envelope every time you bake. If you do save unused yeast from open
envelopes, store in a dry, airtight container in the refrigerator. Date the container and use promptly. Do
not mix old and new yeast in a recipe. A V4-ounce envelope of yeast contains IVa teaspoons.
ALWAYS MAKE SURE YEAST IS FRESH AND HAS NOT EXPIRED THE USE BY DATE PRINTED
ON THE JAR OR ENVELOPE.

IMPORTANT IMPORTANT IMPORTANT
MEASURE INGREDIENTS PRECISELY AND ACCURATELY
THE MOST IMPORTANT STEP IN USING YOUR BREAD MAKER IS TO MEASURE THE INGRE
DIENTS PRECISELY AND ACCURATELY. A mismeasured tablespoon of water or teaspoon of salt
can make a BIG difference in the bread maker. The bread maker cannot adjust for mismeasured ingredients,
ONLY TOUCAN MAKE SURE THE INGREDIENTS ARE MEASURED PRECISELY.
Follow these VERY IMPORTANT tips when measuring ingredients:
1. Read through the recipe and organize the ingredients you will need in the order they are added to the
bread pan. Many bread disasters occur because an ingredient was left out or added twice.
2. Use standard kitchen measuring cups and spoons.
ALWAYS use glass or plastic "see thru" liquid measuring cups to measure liquids. 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.
Liquid level must be exactly to measurement
mark on glass or plastic liquid measuring cups.
ICUP
6oz.
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ALWAYS use standard dry measuring cups for measuring all dry ingredients, especially flour. ALWAYS
SPOON dry ingredients into the specified measuring cup, then LEVEL OFF top with a ta iife. AH measure
ments must be level. DO NOT SCOOP measuring cups into the dry ingredients for measuring as you
will compress the ingredients into the cup and end up with more than intended which will affect the
loaf of bread.
Spoon dry ingredients into measuring cups, then level off.
ALWAYS use standard measuring spoons for measuring ingredients such as yeast, salt, sugar, dry milk,
etc. 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. DO NOT USE TABLEWARE
AS MEASURING SPOONS AS THESE VARY IN SIZE AND WILL NOT BE ACCURATE.
All ingredients measured in measuring spoons
must be level, not rounded or heaping.

MEASUREMENT EQUIVALENT CHART
CUP = FLUID OUNCE
—
TABLESPOON
—
TEASPOON
1
=
8
=
16
=
48
78
=
7
=
14 =
42
%
=
6 =
12 =
36
%
=
51/3
=
10%
=
32
%
=
5 =
10 =
30
'/2
=
4
8 24
% =
3
=
6
=
18
'A
=
2%
=
SVa
=
16
1/4
=
2
=
4 =
12
'/s
=
1 = 2
=
6
1/2
=
1
=
3
'/4
>/2 =
l>/2
USING BREAD MIXES IN YOUR BREAD MAKER
Pre-packaged bread mixes can be prepared in your bread maker. Follow the directions for making up to
a 11/2 pound loaf. Unless a 100% whole wheat or natural grain type mix is being used, use the BASIC,
BASIC RAPID or SWEET bread settings. If using a 100% whole wheat or natural grain mix, use the
WHOLE WHEAT or WHOLE WHEAT RAPID bread settings. You will also need to select the desired
Bread Color you wish. Add the recommended amount of liquid to the bread pan first, then the flour
mixture and finally the yeast on top. The delay start timer can also be used with bread mixes providing
no perishable ingredients are used (milk, eggs, etc.).
MAKE AHEAD MIXES
To save time, you can prepare your own bread mixes ahead of time and store in the refrigerator. Simply
measure all dry ingredients, EXCEPT YEAST, into a plastic bag and close with a twist tie. Label as to
type of bread and size loaf. When ready to use, simply add liquid ingredients to pan as recipe directs.
Then add the dry mixture and level. Add the butter or margarine and then the yeast on top. Program
and start the bread maker. Making your own dry mixes ahead is especially time saving if you use your
bread maker frequently.
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 due to over
stretching of the gluten. To slow the rising of dough at high altitudes, reduce the amount of yeast by
14 teaspoon at a time until you fi nd the right amount. You can also reduce the amount of liquid by 2
to 3 teaspoons. 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.

PARTS OF BREAD MAKER
< Remove Lock
Directional Turn Arrows for Pan
Heating Unit
o
Oven Chamber
Bread Pan Attachment
Knead
Drive Shaft
BREAD MAKER BASE
Ball Handle
Pan Base
BREAD PAN

Cover Handle
Removable Cover
with Viewing Window
f
\
Open cover 45°, then slide off to remove.
CONTROL PANEL
TO stBenh
BREAD & DOUGHMAKER
BASIC
□ ■ u n
D ■ IU
MEDIUM
LOCK
Display
Window
TIMER
/bREAdN (BREACH
VcOLOFV \gELEC^
ON I
-ON Light
LOCK
START\
STOPy
-Start/Stop
Button
Programmable Lock Button
V Timer
Buttons Color Button
Bread.
J

BECOME FAMILIAR WITH CONTROL PANEL
Before using your bread maker, it is important that you understand how to use the control panel as this
is the "brain" of the machine. Review the following features to better understand what each button is
designed to do and the options that are available to you when using the machine.
MTISTBENH
BREAD &DOUGHiyiAKER
1 1
BREAD\ /BREAD
COLO
TIMER
START
LOCK
STOP
• BREAD SELECT BUTTON
The BREAD SELECT button lets you choose SIX different bread settings as well as a dough setting.
With each press of the Bread Select button, the settings of the bread/dough menu will appear in the
display as well as the time required to complete each setting as follows;
Bread Select Settings Time to Complete in Hours and Minutes
BASIC 3:40
BASIC RAPID 3:00
WHOLEWHEAT 4:20
WHOLE WHEAT RAPID 3:30
FRENCH 4:10
SWEET 3:50
DOUGH 1:20
The BASIC and BASIC RAPID settings can be used for almost any bread recipe containing at least 50%
bread flour. If a recipe contains less than 50% bread flour, then use one of the WHOLE WHEAT settings
as these settings feature a longer knead cycle which is beneficial for whole grain flours. The rapid version
of the BASIC and WHOLE WHEAT settings require the use of fast rising yeast rather than active dry
yeast as the rise times are shorter at the RAPID settings to accommodate the fast rising yeast, thus the
total process time is shorter.
The FRENCH setting can be used to prepare French or Italian type breads which have crisp, chewy
crusts. Either active dry or fast rising yeast can be used at this setting.
The SWEET setting allows you to add ingredients such as raisins, dried fruit, nuts, cheese, etc. during
the knead cycle to ensure that the ingredients are well mixed, but not overmixed or crushed. Midway
through the kneading cycle, an audible alert will sound to indicate the proper time to add ingredients.
Simply open the cover and add the ingredients as directed in the recipe. Close the cover and the cycle will
be completed. Either active dry or fast rising yeast can be used at this setting.
The DOUGH setting allows you to prepare just the dough itself for hand shaping and conventional baking
in your own oven. This is especially handy when you wish to make rolls, donuts, conventional shaped
loaves of bread or even bread sticks and soft pretzels. The DOUGH setting will mix the ingredients, knead
the dough and allow it to rise. The dough will then be stirred down into a ball and an audible alert will
sound to let you know it's time to remove the dough for hand shaping or forming. Either active dry or fast
rising yeast can be used at the DOUGH setting.
• BREAD COLOR BUTTON
The BREAD COLOR button lets you choose THREE different crust colors for your bread. With each
press of the BREAD COLOR button, the following crust colors will appear in the display: LIGHT,
MEDIUM or DARK. Select the desired crust color you wish for the bread recipe you are preparing. When
preparing a smaller 1 pound loaf, we recommend you use the LIGHT or MEDIUM crust color to prevent
overbrowning of the smaller loaf.
9

• TIMER BUTTONS FOR DELAY START
The TIMER buttons let you program the bread maker to start at a later time, especially convenient if you
wish to wake up to a fresh baked loaf of bread or to come home to a warm loaf at dinner time. The timer
can be programmed to delay the start of the bread maker for up to 13 hours. Simply prepare the recipe you
wish to make, place the bread pan into the bread maker, make your desired selections for BREAD SELECT
and COLOR and program the number of hours and minutes between starting time to desired fi nish time
using the timer buttons. The UP A TIMER button will scroll up in 10 minute intervals, whereas the
DOWN V TIMER button will scroll down in 10 minute intervals. See Timer Delay Section in this book
for more details.
The delay start timer can be used with all SIX Bread Settings, providing non-perishable ingredients are
used. The delay start timer cannot be used with the Dough setting. The recipes that have the ® symbol
can be used in the delay start mode. Either active dry or fast rising yeast can be used with the delay
start timer.
• START/STOP BUTTON
Use the START/STOP button to turn the bread maker on and off. Before starting the bread maker, you
must fi rst program the BREAD SELECT setting and the BREAD COLOR setting plus the DELAY START
TIMER if using this feature. To start the bread maker, simply press the START/STOP button once. When
turned on, the red signal light under the word ON will glow and remains lit until the bread maker is turned
off. To turn bread maker off, press and hold the START/STOP button down for about 3 seconds or until
the ON light goes out.
Once you have started the bread maker, the colon between the hours and minutes will begin to flash and
the minutes will begin to count down. If not using the delay start timer, words describing the actual cycle
the bread maker is in will appear in the display such as REST, KNEAD, RISE and BAKE so you know
exactly what cycle the bread maker is in. The process time also begins to count down in minutes so you
always know how much time remains before the bread will be done.
When the process time elapses, 0:00 will appear in the display and an audible alert will sound to let you
know the bread or dough is done. Turn the bread maker off by holding down the START/STOP button
until the red signal light goes off. Remove the bread pan using pot holders and place hot loaf of bread
on a rack to cool.
If the bread pan is not removed from the bread maker immediately after baking, the bread maker will
automatically go into a Keep Warm mode for up to 3 hours to keep the bread warm. The red ON light
will remain lit during the keep warm period as a reminder. When the bread pan is removed, turn the
bread maker off by holding down the START/STOP button for 3 seconds or until the ON light goes out.
If in the dough mode, the bread maker will turn off automatically and the ON light will go out upon
completion of the cycle. Remove the pan containing the dough immediately and shape/form as desired
for conventional baking. Do not leave pan containing dough inside bread maker after it turns off as dough
will continue to rise and could overfill the pan if left inside bread maker too long. See Dough Section
for more details.
• LOCK BUTTON
The LOCK button lets you 'lock' the selected program into the control panel after the bread maker has
been turned on. This will prevent accidental tampering of the control buttons which can interfere with
the bread making process. The use of the LOCK button is optional.
The LOCK button can be used with all Six Bread Settings as well as the Dough Setting. After the control
has been programmed for Bread Select, Bread Color, and the Delay Start Timer, if being used, press the
START/STOP button once to turn the bread maker on. Then press the LOCK button once to 'lock' the
selected program into the control. If you try to activate the LOCK feature before the bread maker is turned
on, an alert will sound indicating that you cannot enter LOCK until after ihQ bread maker has been
turned on.
When the LOCK feature is activated, the word 'lock' will appear in the display. Upon completion of the
bread making cycle, you must fi rst release the 'lock' setting from the control before the bread maker can
be turned off. Press and hold the LOCK button down for 3 seconds or until the word 'lock' disappears
from the display. Then press and hold the START/STOP button down for 3 seconds or until the ON light
goes out. If in the Dough mode, the LOCKfeature will be released when the bread maker automatically turns
off upon completion of the cycle.
TOO HOT/TOO COLD WARNING
If the inside of the oven chamber is too hot or too cold for making bread, the words TOO HOT or TOO
COLD will appear in the display along with an audible alert. You will need to remove the bread pan from
the bread maker and allow the chamber to cool down or warm up accordingly. Typically TOO HOT will
appear in the display when you attempt to make consecutive loaves of bread. Allow the chamber to cool,
with the cover open, for 10 to 15 minutes or until the bread maker can be turned on without the warning
going off. If TOO COLD appears in the display, move the bread maker into a warmer area for 15 minutes
or until bread maker can be turned on without the warning going off. If the oven is too hot, the yeast can
be killed; if it is too cold, the growth of the yeast will be retarded.
10

CLEAN BEFORE USING
SPECIAL NOTE: The bread pan is not immersible and should never be
washed in an automatic dishwasher. Immersing the pan in water can cause
damage to the bearing that turns the knead bar, plus dishwasher cleaning
can reduce the non-stick qualities of the non-stick finish, causing the
bread to stick in the pan.
Do not immerse bread pan in water or put
pan in automatic dishwasher to clean.
Only two parts, the bread pan and kneading bar, need to be cleaned before making bread. Simply fi ll bread
pan with a small amount of warm water and dishwashing detergent. Wash the inside of the pan and knead
bar with a soft dishcloth or sponge. Empty the bread pan and rinse the inside and knead bar with warm
water and dry with a soft cloth. Do not use any abrasive scouring pads or cleansers on bread pan or knead
bar as damage to the non-stick coating can occur.
CAUTION: To prevent the risk of electric shock, do not immerse bread maker base, its cord or plug in
water or other liquid.
Wipe the inside of the chamber and the outside surfaces of the bread maker with a damp cloth and dry
with a soft cloth if necessary.
Your bread maker is now ready to use.
HOW TO USE
BASIC STEPS IN USING YOUR BREAD MAKER FOR MAKING BREAD
1. Place knead bar on shaft in bottom of bread pan, matching the opening of the knead bar with the shape
of the shaft. Make sure knead bar is pushed down onto shaft and the shaft area is clean.
<] REMOVE LOCK 1>
Add knead bar to shaft in bread pan.
2. Add Ingredients to pan in order listed in recipe, MAKING SURE to add any liquid ingredients fi rst,
followed by dry ingredients, then butter or margarine and lastly the yeast. After the dry ingredients are
added to the pan, tap the pan several times to level the dry ingredients, then push some of the flour mixture
into the corners of the pan to prevent any liquid from seeping up from the corners. Add the yeast to the
very center of the pan, making a very slight well in the flour as an extra precaution to prevent the yeast
from getting wet. This is especially important when using the delay start timer as the yeast MUST stay
dry until the bread making process begins, otherwise a poor loaf of bread will be obtained.
a aEuovs
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<] REMOVt COCK O HEypve LCXKO
Add liquid ingredients
to bread pan.
Add dry ingredients
to bread pan.
Divide butter or margarine
into 4 pieces and place 1
piece into each corner of
bread pan.
Add yeast to very center
of bread pan on top of
dry ingredients.
11

3 . Lock the bread pan into bread maker, turning the pan counterclockwise to lock in place. Note the direc
tional arrows on edge of pan as to which way to turn for the lock position. Pan must be locked in place
for the bread maker to function properly. Make sure handle of pan is down, then close cover.
Turn bread pan counterclockwise
to lock in place.
Remove bread pan from bread
maker using pot holder. Turn
pan clockwise to unlock, then
lift bread pan out of oven.
4. Plug bread maker cord into a 120 volt AC electric outlet ONLY. Press the Bread Select
button until desired bread setting (BASIC, BASIC RAPID, WHOLE WHEAT, WHOLE
WHEAT RAPID, FRENCH or SWEET) appears in the display along with the process time.
If you pass the desired setting, just continue to press the Bread Select button until desired
setting appears.
5. Press the Bread Color button until desired crust color (LIGHT, MEDIUM or DARK)
appears in the display. If you pass the desired color, just continue to press the Bread Color
button until desired color appears.
6. Press START/STOP button once to turn bread maker on. When turned on, the red light
under the word ON will glow. Press LOCK button once to 'lock' program into control. The
word 'lock' will appear in display.
After the bread maker is turned on, the colon between hours and minutes will flash. In addi
tion, the word REST will appear in the display to let you know which cycle the setting is in.
The REST cycle time varies from 5 to 30 minutes depending on the bread selection made.
During the REST period, you may hear clicking noises which is normal as gentle heat is being
provided to warm the pan and ingredients before kneading.
As the cycle advances and the time counts down, the words KNEAD, RISE and BAKE
will appear in the display to let you know the current cycle the bread maker is in and the
time remaining until the bread is done.
SPECIAL NOTE: If using SWEET bread setting, an audible alert will sound about 17
minutes after the bread maker is turned on. This is the time to add ingredients such as dried
raisins, fruit, nuts or cheese as directed in the recipe. Simply open the cover and add the
ingredients to the dough as it is being kneaded. DO NOT STOP THE BREAD MAKER
TO ADD INGREDIENTS. The added ingredients will be mixed into the dough during
the remainder of the kneading time.
CAUTION: To avoid burn injury, do not touch cover, glass window, vent or side walls of bread maker
during the bake cycle as these surfaces are hot.
LOCK
7. When the cycle is complete, 0:00 will appear in the display and an audible alert will sound to let you
know the bread is done. Hold LOCK button down for 3 seconds or until word 'lock' disappears from dis
play. Then turn bread maker off by holding START/STOP button down for 3 seconds or until the red signal
light goes out. The just completed program will reappear in the display. Unplug cord from electric outlet.
It is best to remove the bread immediately from bread maker for a crispy crust. Open the cover and remove
the bread pan by the handle using a pot holder, turning the pan clockwise to unlock, then lifting the pan
out of the bread maker. Handle bread pan carefully as it is hot.
CAUTION: To avoid burn injury, always use pot holders to remove the hot bread pan from the bread
maker. To remove loaf of bread from pan, always use pot holders to grasp bottom of hot bread pan.
Invert bread pan and shake until loaf falls out. Place loaf of bread onto a cooling rack for at least 15 to
30 minutes for easier slicing.
If bread is not removed immediately after the cycle is complete, the bread maker will automatically go
into a Keep Warm mode for up to 3 hours. The ON light will remain lit during this keep warm period as a
reminder. When removing the bread pan during the keep warm period, always use pot holders as pan will
be hot. Hold LOCK button down for 3 seconds or until word 'lock' disappears from display. Then turn
bread maker off by holding START/STOP button down for 3 seconds or until red signal light goes out.
Unplug cord from outlet after use. If the bread maker is not turned off during this 3 hour keep warm
period, it will automatically shut itself off and the signal light will go out. Unplug cord from electric outlet.
CAUTION: To avoid burn injury, do not put hands inside oven chamber or touch the heating unit after
completion of the bake cycle as these surfaces are hot.
12

TIMER
HOW TO USE DELAY START TIMER ON YOUR BREAD MAKER
Follow Steps 1 through 5 of Basic Steps in Using Bread Maker on pages 11 and 12. The delay start timer
can be used with all SIX bread settings but CANNOT be used with the Dough setting. Use ONLY the
recipes with a ® symbol with the delay start timer as these recipes contain non-perishable ingredients
that will not spoil before the bread maker turns on. NEVER USE PERISHABLE INGREDIENTS (milk,
eggs, cheese, yogurt, etc.) WITH THE DELAY START TIMER AS THESE INGREDIENTS CAN SPOIL
WHEN HELD AT ROOM TEMPERATURE SEVERAL HOURS BEFORE THE BREAD MAKER
TURNS ON.
After completing Steps 1-5 on pages 11 and 12, continue with Steps 6 and 7 below:
6. After the Bread Select and Bread Color choices have been made, program the total
number of hours and minutes between the time you will start the bread maker to desired
fi nish time.
For Example: You have selected the Basic setting. Medium Color and the process time of
3:40 appears in the display. The time you are starting the bread maker is 9:00 pm and you
wish to have the bread fi nished at 7:00 am, or 10 hours away. Hold down the UP A Timer
button which will scroll the time up in 10 minute intervals until 10:00 appears in the display.
If you go past 10:00, use the Down V Timer button to scroll down in 10 minute intervals.
NOTE: Whatever bread selection you make, the process time will appear in the display and
you begin to count up in time from that point as the bread process time is a part of the
total delay start time. The maximum time that can be programmed into the timer is 13 hours.
7. Press START/STOP button once to turn the bread maker on. The red signal light will come
on. Press LOCK button once to 'lock' program into control. The word 'lock' will appear in
display. The timer will begin to count down in 1 minute intervals and the colon between hours
and minutes will flash.
When the timer counts down to the bread select process time (3:40) as in above example,
the bread making process will begin and cycle status words will begin to appear in the
display (REST, KNEAD, RISE and BAKE). When the bread is fi nished, 0:00 will appear
in the display and an audible alert will sound to let you know the bread is done. Hold LOCK
button down for 3 seconds or until word 'lock' disappears from display. Then turn bread maker off by
holding START/STOP button down for 3 seconds or until the red signal light goes out. Unplug cord from
electric outlet, unlock bread pan from bread maker and remove pan using pot holders. Invert pan to shake
loaf out, then place on a cooling rack for at least 15 to 30 minutes before slicing.
CAUTION: To avoid burn injury, do not touch cover, glass window, vent or side walls of bread maker
during the bake cycle as these surfaces are hot.
START
STOP
LOCK
CAUTION: To avoid burn injury, always use pot holders to remove the hot bread pan from the bread
maker. To remove loaf of bread from pan, always use pot holders to grasp bottom of hot bread pan.
If the bread is not removed immediately after baking, the bread maker will go into the automatic 3 hour
Keep Warm mode. When the bread pan is removed, hold LOCK button down for 3 seconds or until word
'lock' disappears from display. Then turn bread maker off by holding START/STOP button down for 3
seconds or until the red signal light goes out. Unplug cord from electric outlet. Always use pot holders
when removing bread pan from bread maker. Allow bread to cool at least 15 to 30 minutes on rack for
easier slicing.
CAUTION: To avoid burn injury, do not put hands inside oven chamber or touch the heating unit after
completion of the bake cycle as these surfaces are hot.
SLICING BREAD
Always allow bread to cool at least 15 to 30 minutes before slicing. If you attempt to slice the bread
immediately after baking, it will be very difficult to slice and will be sticky.
Use a serrated bread knife with a back and forth sawing motion to slice the bread. An electric knife also
works well.
STORING BREAD '
Since homemade bread contains no preservatives, it does not stay as fresh for as long as commercially
made bread. Store your bread in a plastic bag to keep it from drying out. Keep the bread at room temperature
or in the refrigerator for up to one week. For longer storage, put the bread in the freezer. Slice before
freezing so you can remove only the number of slices you need at a time.
13

HOW TO USE DOUGH SETTING
The DOUGH setting will prepare dough for you for hand shaping/forming and baking in your own oven.
Use this setting when you wish to make dinner rolls, cinnamon rolls, donuts, bread sticks or even traditional
shaped loaves of bread. The Delay Start Timer CANNOT be used for the DOUGH setting nor can the
Bread Color button be activated as the dough will not be baked.
Follow these steps for using the DOUGH setting:
1. Place knead bar on shaft in bottom of bread pan, matching the opening of the knead bar with the shape
of the shaft. Make sure knead bar is pushed down onto shaft and the shaft area is clean.
2. Add ingredients to pan in order listed in recipe, MAKING SURE to add any liquid ingredients fi rst,
followed by dry ingredients, then butter or margarine and lastly the yeast. After dry ingredients are added
to the pan, tap the pan several times to level the dry ingredients, then push some of the flour mixture
into the corners of pan to prevent any liquid from seeping up from the corners. Add the yeast to the very
center of pan, making a very slight well in the flour as an extra precaution to prevent the yeast from
getting wet.
3. Lock bread pan into bread maker, turning the pan counterclockwise to lock in place. Pan must be locked
in place for the bread maker to function properly. Make sure handle of pan is down, then close cover.
4. Plug bread maker cord into a 120 volt AC electric outlet ONLY. Press the Bread Select button until the
word DOUGH appears in the display along with the process time of 1:20 (1 hour, 20 minutes). If you pass
by the DOUGH setting, continue to press the Bread Select button until DOUGH appears.
5. Press START/STOP button once to turn bread maker on. When turned on, the red light under the word
ON will glow. Press LOCK button once to 'lock' program into control. The word 'lock' will appear
in display.
After the bread maker is turned on, the colon between 1:20 will begin to flash. In addition, the word
KNLAD will appear in the display and the ingredients will begin to mix, and then go into a constant
knead. After the KNLAD cycle is complete, the dough will then RISE for about 55 minutes and then be
kneaded down. At this time, 0:00 will appear in the display and an audible alert will sound to let you know
the dough is done. It must then be removed from the pan for hand shaping and the fi nal rise before baking
in your oven. The bread maker will automatically turn itself off after the dough cycle is complete. The red
signal light will go out and the program 'lock' will automatically be released when the bread maker turns
off. Unplug cord from electric outlet after cycle is complete. Lollow directions to complete recipe.
CLEAN AFTER EACH USE
SPECIAL NOTE: The bread pan is not immersible and should never be
washed in an automatic dishwasher. Immersing the pan in water can cause
damage to the bearing in the bottom of the pan that turns the knead bar,
plus dishwasher cleaning can reduce the release qualities of the non-stick
fi nish, causing the bread to stick to the pan.
Do not immerse bread pan in water or put
pan in automatic dishwasher to clean.
1. Unplug cord from electric outlet.
2. The bread pan and knead bar must be cleaned after each use. After the bread is removed from the pan,
fill the bread pan with warm water to cover the knead bar. Set pan in a dry sink or on a pot holder and
allow the pan and knead bar to soak for 5 to 10 minutes for easier removal. Then lift the knead bar out
of bread pan.
Add a small amount of dishwashing detergent to the pan and wash the interior with a soft cloth or sponge.
Wash the knead bar in the same manner. Empty the bread pan and rinse the inside of pan and the knead
bar with warm water and dry with a soft cloth. Always make sure the center shaft area in the bottom of
the pan is kept clean. Do not use any type of utensil or tool to clean the gasket around the shaft in bottom
of pan 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 the non-stick
coating can occur.
The coating on the inside of the bread pan may change color over time which is normal and does not affect
the bread or dough prepared.
CAUTION: To prevent the risk of electric shock, do not immerse bread maker base, its cord or plug
in water or other liquid.
3. Wipe the inside of the chamber and the outside surfaces of the bread maker with a damp cloth and
dry with a soft cloth if necessary. If necessary, remove the cover for cleaning by opening about 45°, then
sliding the cover toward you. Wipe cover with a damp soapy cloth and dry. Do not immerse cover in water
or place in automatic dishwasher for cleaning as water will get in between the parts and can cause damage.
After cleaning, replace cover by aligning bar on back of cover into hinge openings on back of bread maker
base. Cover should move freely up and down after being replaced.
14

BREAKDOWN OF BREAD/DOUGH CYCLES
So you know what is going on inside the bread maker during the various cycles of the different Bread
Select Settings, the following chart breaks down the time in minutes or seconds that each cycle requires.
The total process time is also given in hours and minutes.
WHOLE
BASIC WHOLE WHEAT
BASIC RAPID WHEAT RAPID FRENCH SWEET DOUGH
Cycles:
REST 30 min.
5 min. 30 min. 5 min. 15 min. 5 min.
Omin.
KNEAD
22 min. 22 min. 32 min. 32 min.
22 min.
22 min.
22 min.
RISE (1)
44 min. 34 min.
60 min. 50 min.
32 min.
52 min.
58 min.
KNEAD 16 sec. 16 sec. 16 sec. 16 sec.
16 sec. 16 sec. 16 sec.
RISE (2) 18 min. 14 min. 20 min. 12 min. 30 min. 30 min.
—
KNEAD 16 sec. 16 sec. 16 sec. 16 sec. 16 sec. 16 sec.
—
RISE (3) 45 min.
44 min.
57 min. 50 min.
65 min.
55 min.
—
BAKE (Medium) — 50 min. 50 min. 50 min. 50 min. 75 min. 55 min.
-
Total Time
Hours/Minutes
3:40 3:00 4:20
3:30
4:10 3:50 1:20
REST — During the Rest period, gentle heat is provided to warm the pan and ingredients before the
mixing and kneading begins. You may hear faint clicking sounds during this Rest period which
is normal and indicates the bread maker is working properly. As noted in the cycle chart, the
Rest period ranges from 5 to 30 minutes depending on the bread setting used.
KNEAD — During the first 2 minutes of the Knead cycle, the ingredients will be mixed and the knead
bar will start and stop every few seconds to get the ingredients moistened and mixed before
the continuous kneading action begins. The total knead time varies between 22 and 32 minutes;
the longer knead time is required at the Whole Wheat settings to better develop the gluten in
the whole wheat flour.
SPECIAL NOTES:
• When using the SWEET bread setting, an audible alert will sound midway through the
Knead cycle to let you know when to add ingredients such as raisins, nuts, cheese, etc. to
prevent overmixing or crushing.
• If you need to make any adjustment to the recipe, such as adding a little more flour or liquid
in order for the dough to form a ball and be of soft consistency, you must make this adjust
ment during this knead period. You can set a separate timer to remind you to check the
dough during the kneading period to make any necessary adjustments. See page 3 for
further details.
RISE (1) — After the dough is kneaded, it is allowed to rise for a certain period of time. You may hear
faint clicking sounds during the rise as gentle heat is being provided to keep the chamber warm.
KNEAD — After the dough has risen, it is then stirred down briefly by the knead bar to remove excess
carbon dioxide gas created by the yeast.
SPECIAL NOTE:
• If using the DOUGH setting, its cycle is complete at this time and ready for hand shaping,
rising and baking in your own oven. An audible alert will sound and the bread maker will
turn itself off after completion of the DOUGH cycle.
The dough is then allowed to rise again, but for a shorter period of time.
After the shorter rise time, the dough is again stirred down briefly by the knead bar to remove
excess gas and also to shape the dough into a ball for the final rise. This fi nal knead ensures
that the bread will have good texture.
RISE (2)
KNEAD
RISE (3)
BAKE
■ The dough then goes into the fi nal rise to achieve its maximum height. Again, you may hear
faint clicking sounds during the rise as gentle heat is provided to keep the chamber warm.
■ The bread is then baked for the specified time depending on the Bread Color selection made:
Light, Medium, Dark. An audible alert will sound when the bread is done and 0:00 will
appear in the display. If the bread maker is not turned off, it will automatically go into the
keep warm mode. After the bread is removed, hold LOCK button down for 3 seconds or
until word 'lock' disappears from display. Then turn bread maker off by holding START/
STOP button down for 3 seconds or until the red signal light goes out.
15

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 the corrective action that should be taken to ensure suc
cessful bread making.
PROBLEM
POSSIBLE CAUSE
SOLUTION
1. Top Inflated,
Mushroom like
in Appearance.
• Too much yeast.
• Too much sugar.
• Too much flour.
• Substituted fast-rising yeast for
amount given for active dry yeast.
• Not enough salt.
• Warm, humid weather.
• May be caused from baking in
high altitude.
• Reduce yeast by 'A to 'A teaspoon.
• Reduce sugar by I teaspoon.
• Reduce flour by 2 to 3 tablespoons.
• Use correct amount of fast-rising
yeast.
• Use amount of salt recommended
in recipe.
• Reduce liquid by I tablespoon and
reduce yeast by lA to Vi teaspoon.
• Make recommended adjustment
for high altitude baking by reducing
yeast by 'A teaspoon and reducing
liquid by 2 to 3 teaspoons.
2. Top and Sides
Cave In.
• Too much liquid.
• Too much yeast.
• Reduce liquid by I tablespoon.
• Use amount recommended in recipe.
3. Center of Loaf
is Raw, Not
Baked Through.
• Too much liquid.
• Power outage during operation.
• Forgot to put knead bar in pan.
• Reduce liquid by I tablespoon.
• If power goes out during operation,
bread maker will be turned off
automatically. 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.
4. Gnarly, Knotted
Top.
• Not enough liquid.
• Too much flour.
• Increase liquid by I tablespoon.
• Measure flour accurately, leveling
off measuring cup.
5. Flat Loaves,
No Rising.
• Yeast omitted.
• Yeast too old.
• Liquid too hot.
• Too much salt added.
• Sugar or other sweetener omitted.
• If using timer, yeast got wet before
bread making process started.
• Assemble ingredients as listed in
recipe.
• Check expiration date.
• Use tepid water, 80°F.
• Use amount recommended.
• Assemble ingredients as listed in
recipe.
• Push dry ingredients into corners
of pan and make slight well in center
of dry ingredients for yeast to protect
it from liquids.
6. Short Loaves.
• Typical for I pound loaves and
recipes using 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.
• Normal situation, no solution.
• Increase liquid by I tablespoon.
• 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, especially
important for Rapid Bread Select
settings.
16
Continued on next page

TROUBLESHOOTING GUIDE (continued)
PROBLEM
POSSIBLE CAUSE
SOLUTION
7. Collapsed
While Baking.
• May be caused from baking in high
altitude.
• Exceeding capacity of bread pan.
• Not enough salt used or omitted.
• Too much yeast or wrong type used.
• Warm, humid weather.
• Make recommended adjustment
for high altitude baking by reducing
yeast by 'A teaspoon and reducing
liquid by 2 to 3 teaspoons.
• Do not use more ingredients than
recommended for TA pound loaf.
• Use amount of salt recommended
in recipe.
• Measure right type of yeast accurately.
• Reduce liquid by 1 tablespoon and
reduce yeast by 'A to 'A teaspoon.
8. Bread Doesn't
Slice Well,
Very Sticky.
• Sliced while too hot.
• Not using proper knife.
• Allow bread to cool on rack at least
15 to 30 minutes before slicing to
release steam.
• Use a good bread knife or electric
knife.
9. Open, Coarse,
Holey Texture.
• Salt omitted.
• Too much yeast.
• Assemble ingredients as listed in
recipe.
• Measure right amount of recom
mended yeast.
10. Heavy, Dense
Texture.
• Too much flour.
• Not enough yeast.
• Not enough sugar.
• Measure accurately, leveling off
measuring cup.
• Measure right amount of recom
mended yeast.
• Measure accurately.
11. Ingredients
Not Mixed.
• Did not start bread maker.
• Forgot to put knead bar in pan.
• After programming control panel,
press START/STOP button to turn
bread maker on.
• Always make sure knead bar is on
shaft in bottom of pan before adding
ingredients.
12. Burning Odor
Noted During
Operation.
• Ingredients spilled inside oven.
• Pan leaks.
• Exceeding capacity of bread pan.
• Be careful not to spill ingredients
when adding to pan. Ingredients can
burn onto beating unit and cause
smoke.
• Obtain a replacement. Call 800
number listed on front of book or
on back of bread maker.
• Do not use more ingredients than
recommended in recipe and always
measure ingredients accurately.
13. Dark Crust
Color.
• Dark crust setting used.
• Use Light or Medium crust color
setting the next time.
14. Loaf of Bread
is Burned.
• Bread maker malfunctioning.
• Call 800 number listed on front
of book or on back of bread maker
for service information.
15. Crust Too
Thick.
• Bread baked too long.
• Use lighter crust color setting the
next time to shorten bake time.
17

INSTRUCCIONES DE CUTOADO Y USO
Si usted tiene preguntas acerca del funcionamiento de su hacedor de pan, por favor llame antes de devolverlo
a la tienda al numero 1-800-367-0111, 8:00 a.m.-4:00 p.m. hora central, de Lunes a Viernes, excepto
di'as feriados.
Bienvenido al mundo maravilloso de hacer pan y el aroma maravilloso que crea. Que mas se
compara a la fragancia de pan fresco horneandose en la cocina y la anticipacion de tener una
tajada de pan caliente hecho en la casa?
Con su nuevo hacedor de pan usted puede preparar una variedad de pan hecho en la casa igual
al pan que hacla abuela, pero con mucho menos esfuerzo, porque el hacedor de pan hace el
trabajo por usted. Simplemente mida los ingredientes, ponga la vasija de pan en la camara del
homo, programe el control y eche a funcionar el hacedor de pan. En el mlnimo tiempo de 3
horas, un pan fresco estara listo para que usted lo goce. O ajuste el contador de tiempo y despierte
0 regrese a su hogar al aroma fresco del pan recien horneado. Que deleite!
Por favor asegitrese de leer la informacion en este folleto completamente y entienda como operar
su hacedor de pan. Esto asegurara pan detras de pan de gran sabor. Las recetas en este folleto
fueron desarrolladas especialmente para su hacedor de pan.
Si usted tiene alguna pregunta concerniente a su hacedor de pan, por favor llamenos a nuestro
numero 800. Estamos aqui para ayudarle y asegurar que usted es un cliente satisfecho.
INDICE Pagina
Precauciones Importantes y otras Sugerencias para el Use
Adecuado y Seguro del hacedor de pan 19
Conozca sus Ingredientes 20-22
Midiendo los Ingredientes en Forma Exacta 22-23
Tablero de Medidas Equivalentes 24
Usando Mezclas Listas y Haciendo sus Propias Mezclas 24
Ajuste para Altitudes Elevadas 24
Piezas del Hacedor de Pan 25-26
Familiarfcese con el Tablero de Control 27-28
Lfmpielo antes de Usarlo 29
Como Usar su Hacedor de Pan para Hacer Pan 29-30
Como Usar el Medidor de Tiempo con Arranque Demorado 31
Cortando el Pan 31
Almacenando Pan 31
Como Usar la Posicion de "DOUGH" (MASA) 31-32
Li'mpielo despues de Cada Uso 32
Analisis de los Ciclos de Tiempo para las Posiciones de "Bread/Dough" (Pan/Masa) 33
Guia para Localizar Defectos o Averias 34-36
Garantia 37
18

PRECAUCIONESIMPORTANTES
Cuando se usen artefactos electricos, siempre se deben seguir precauciones basicas de seguridad
para reducir el riesgo de fuego, cheque electrico, y/o lesiones a personas, incluyendo lo siguiente:
• Lea todas las instrucciones antes de usarlo.
• No toque superficies calientes. Use las asas o botones. Siempre use un agarrador para ollas o
aun mitones para coger vasijas de pan caliente o pan caliente.
• No ponga la mano dentro del homo despues de remover la vasija del pan. La unidad de calentar
estara aun caliente.
• Para prevenir cheque electrico, no ponga el cable, enchufe o el artefacto en agua o en otro
liquido.
• Supervision de cerca es necesaria cuando cualquier artefacto es usado per o cerca de nines.
• Desconectelo del tomacorriente cuando no este siendo usado y antes de limpiarlo. Deje que
se refresque antes de agregar o quitar piezas, y antes de limpiar el artefacto.
• Evite tocar piezas en movimiento.
• No haga funcionar el artefacto con el cable o el enchufe danados, o despues que el artefacto
ha fallado, o ha side dahado en alguna forma. Devuelva el artefacto a la compahia West Bend
para ser examinado, reparado o ajustado.
• El uso de accesorios que no han sido recomendados por la compahia West Bend puede resultar
en fuego, choque electrico o lesiones.
• No lo use a la interperie.
• No deje que el cable cuelgue fuera de la orilla de la mesa o meseta, o que toque superficies
calientes.
• No ponga el artefacto sobre o cerca de un quemador electrico o de gas, o en un homo caliente.
• No use el artefacto para otro uso fuera del indicado.
• Para desconectar la electricidad, presione el boton de parar (stop) para colocar el control en off,
luego remueva el enchufe del tomacorriente. Nunca hale el cable.
• Se debe tomar extremo cuidado cuando se mueva el artefacto mientras esta en funcionamlento.
GUARDE ESTAS INSTRUCCIONES
Su hacedor de pan no necesita cuidado especial fuera de limpiarlo. Si necesitara servicio, devuelva su
hacedor de pan a la compahia West Bend. Vea la seccion de garantfa en este folleto para detalles de servicio.
No trate de repararlo usted mismo.
Para uso domestico solamente.
(Electric Cord Statement)
ADVERTENCIA: Su hacedor de pan dene un cable corto como medida de precaucion para prevenir
lesiones o dahos a enseres que puedan resultar de halar tropezarse o enredarse en el cable. No permita
que haya nihos cerca o que usen este hacedor de pan sin supervision cercana de un adulto. Si usted
tiene que usar un juego de cable mas largo o un cable de extension cuando use el hacedor de pan, el
cable debe ser colocado de tal forma que no sobresalga o caiga fuera de la mesa o meseta donde puede
ser halado por nihos o tropezarse sobre el accidentalmente. Para prevenir choque electrico, lesiones
0 fuego, el grado electrico del cable de extension que usted use debe ser igual o mas que el mimero
de vatios del hacedor de pan. (Los vatios estan estampados debajo del hacedor de pan.)
Instrucciones Importantes de Seguridad
Este artefacto tiene un enchufe polarizado (una hoja es mas ancha que la otra). Como medida de pre
caucion, este enchufe encaja en un tomacorriente polarizado de un modo solamente. Si el enchufe no
penetra completamente en el tomacorriente, voltee el enchufe. Nunca lo use con un cable de extension
a menos que las hojas del enchufe penetren completamente. No trate de forzar esta caracteristica de
seguridad.
19