Manuel d'utilisation / d'entretien du produit L5141 du fabricant West Bend
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1 WEST BEND® AUTOMATIC BREAD AND DOUGH MAKER WITH ONE-HOUR BREAD EXPRESS™ L5141 Register this and other West Bend pr oduct s through our website: www.westbend.com TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS AND WARNINGS IN THIS CARE/U SE INSTRUCTIONAL MANUAL.
2 Important Safety Instructions: This appliance has a polarized plug (one bl ade is wider than the other). As a Safety feature, this plug will fit in a polarized outlet only o ne way. If the plug does no t fit fully in the outlet, reverse the plu g. If it still does not fit, contact a qualified electrician .
3 3. Measure bread flo ur, sugar, dry milk and salt; add to pan. Level ingr edients. 4. Make shallow well in center o f dry ingredien ts; add yeast to center. Lock p an into machine. See directional arrow on edge of pa n for whi ch way to turn. Close cover PROGRAMMING CONTROL FOR MAKING BREAD 1.
4 fresh ingredients. The red on light will remain off and the disp lay will reset to the default setting: basic/specialty, medium crust, with 3:10 in di splay.
5 DO NOT EXCEED 3 cups of bread flour for the 1½ 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 3½ cups for the 1½ pound loaf or 2½ cups for the 1 pound loaf.
6 SALT has several functions in m aking bread. It inhibits t he yeas t growth while st rengthening the gluten structure t o make the dough more elastic, plus it adds flavor. Use ordinary table salt to your bread m a ker. Using too little or eliminating the salt will cause the dough to over-rise.
7 NOT AT AN ANGLE. The liquid level M UST be right to th e m easurement m arking, not above or below. A “LOOKS CLOSE ENOUGH” measurement can spell disaster in bread m aking. SPECIAL TIP: Place liquid measuring cup on insi de of kitchen cabinet for easie r measuring at eye level.
8 HIGH ALTITUDE ADJUSTMENT: Reduced air pressure at high altitudes causes yeast gases to expan d more rapidly and the dough to rise more quickly. The dough can rise so m uch that when it begins to bake, it will collapse due to overstretching of the gluten st ructure.
9 ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES : After you have prepared som e of the recipes in this book, you m ay wish to adapt som e of your favorite conventi onal bread recipes to the bread ma ker.
10 The basic/specialty bread setting can be used for almost any bread reci pe containi ng at least 50% bread flour. If a recipe contains less than 50% bread flour, then use the whole wheat setting as this setting features a longer knead cycl e which is beneficial for whole grain flour, such as whol e wheat.
11 off. If ‘col’ appears in display, move bread maker to a warmer area for 15 minutes or until machine can be turned on without warning going off. If oven is too hot, the yeast can be killed; if too cold, the growth of the yeast will be retarded. CLEAN BEFORE USING Twist pan clockwise to unl ock from bread ma ker, then lift out.
12 mixed in during t he remainder of the knead cycle. DO NOT STOP THE MACHINE TO ADD INGREDIENTS. If no ingredients are to be added, simply ignore this alert when it sounds or use it as a checkpoint to check the condition of the dough to make sure it is right.
13 machine. Complete recipe following inst ructions. The bread maker will autom atica lly turn itself off upon completion of the dough cycle and the red light will go out. Unplug cord from el ectrical outlet after cycle is com plete. HOW TO USE TIME DELAY: The time delay can be used at all settings except one-hour.
14 damage. After cleaning, replace cover by aligning attach m ent bar into hinge on back of bread ma ker. Cover should move freely up and down after being replaced.
15 RISE After the dough is kneaded, it i s allowed to rise for a certain peri od of time. You m ay hear faint clicking sounds during the rise as gent le heat is being provi ded to keep the chamber warm .
16 TROUBLESHOOTING GUIDE Following are some typical problems that can occur when making bread i n your br ead maker. Please review the problem s, their possible causes and the correc tive action that .
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19 NUTRITIONAL INFORMATION Nutritional information is based o n a ½ inch thick slice of b read. The following nutriti onal informat ion was calculated using but ter or whole mi lk when called for in the recipes. For less calories and total fat, you may substitute margarine for butter and lo w-fat milk for whole milk.
20 OLD FASHIONED WHITE BREAD Made with m ilk for a tender crust and fine text ure. Bread just like Grandma used t o make that now you can m ake, too! 1 Pound Loaf INGREDIENTS 1½ Pound Loaf 6 ounces(¾ cup) MILK, 75-85° F 9 ounces (1 cup+2 Tbsp.
21 FRENCH BREAD Crusty on the outside, chewy on the inside. Just the way it shoul d be! 1 Pound Loaf INGREDIENTS 1½ Pound Loaf 7 ounces (¾ cup + 2 Tbsp.
22 RAISIN BREAD What better bread to wake up to in the morning! Warm from the bread maker or toasted, a great way to start the day. 1 Pound Loaf INGREDIENTS 1½ Pound Loaf 6½ ounces (¾ cup + 1 Tbsp.
23 100% WHOLE WHEAT BREAD A dense bread, packed with fiber since all whole wheat flour is used. Longer kneadi ng cycle at wheat setting will provide great results. If bread collapses during the baking peri od, add 1 or 1½ tablespoons vital wheat gluten to recipe for respective loaf size to prev ent this from happening.
24 ONE-HOUR BREAD EXPRESS™ Your bread maker has a special cy cle for making fresh, hot bread i n just one hour. For best results, follow these gui delines fo r the one- hour setting as it is used di.
25 OLD FASHIONED WHITE BREAD Made with m ilk for a tender crust and fine text ure. Bread just like Grandm a used to make. Now you can m ake it too! 1 Pound Loaf INGREDIENTS 1½ Pound Loaf 6½ ounces (¾ cup + 1 Tbsp.) MILK, 115-125°F 9 ounces (1cup + 2 Tbsp.
26 RAISIN BREAD Warm from the bread m aker or toaste d. A great way to start the day. 1 Pound Loaf INGREDIENTS 1½ Pound Loaf 6½ ounces (¾ cup + 1 Tbsp.
27 FRENCH BREAD Crusty on the outside, chewy on the inside. Just the way it shoul d be! 1 Pound Loaf INGREDIENTS 1½ Pound Loaf 7 ounces (¾ cup+2Tbsp.
28 Use LUKEWARM water, 75-85°F, to activate the yeast for best results. DO NOT USE HOT WATER, above 100°F, as this can affect the yeast. MILK MUST BE WARMED to about 75-85°F, in order to acti vate the yeast for best results. DO NOT USE M ILK DIRECTLY FROM THE REFRIGERATOR.
29 BASIC DINNER ROLLS/BREAD STICKS Make this basic dough and shape int o your favorite dinner rolls , su ch as cloverleaf, crescent and parker or even bread sticks f or fun! Makes between 2 and 3 dozen rolls depending on shap e made. Freeze any leftover rolls for another tim e.
30 HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH FOR CRESCENT ROLLS: Divide dough into 4 equal pieces. Roll each piece into a circle ¼-inch thick Cut each circle into 6 pie shaped wedges. Roll each wedge from wide end to narrow tip. Curve ends to form crescent.
31 PIZZ A DOUGH The single crust recipe will make enough dough for a 12 to 14-inch pi zza. Crust will be thicker in a 12-inch pan, thinner in a 14-inch pan, or use a large cookie sheet. The double crust recipe will make enough dough for two 12 or 14-inch pizzas, again, the crust will be thicker in the smaller pan, or use two cookie sheets.
32 CINNAMON ROLLS No one can resist these taste-tempting rolls , especially when warm from the oven. Can be m ade the night before, refrigerat ed an d baked in the morning if desi red. Just let rolls sit at room tem perature at least 30 m inutes before baking.
33 TRADITIONAL FRENCH BREAD Shape dough into a traditional shap ed loaf and bake in your own oven. Makes 1 large loaf. INGREDIENTS 8 ounces (1 cup) WATE R, 75-85°F 1 tablespoon BUTTER or MARGARINE 3.
34 Specifications: 120 V AC, 60 HZ Heater- 430 Watts VALID ONLY IN USA AND CANADA Motor- 145 Watts BONUS RECIPE BOOK A recipe book containing dozens of recipes developed excl usively for West Bend® Bread Makers i s available. To order, write to: West Bend Housewares Attn: Customer Service PO Box 2780 West Bend, WI.
Un point important après l'achat de l'appareil (ou même avant l'achat) est de lire le manuel d'utilisation. Nous devons le faire pour quelques raisons simples:
Si vous n'avez pas encore acheté West Bend L5141 c'est un bon moment pour vous familiariser avec les données de base sur le produit. Consulter d'abord les pages initiales du manuel d'utilisation, que vous trouverez ci-dessus. Vous devriez y trouver les données techniques les plus importants du West Bend L5141 - de cette manière, vous pouvez vérifier si l'équipement répond à vos besoins. Explorant les pages suivantes du manuel d'utilisation West Bend L5141, vous apprendrez toutes les caractéristiques du produit et des informations sur son fonctionnement. Les informations sur le West Bend L5141 va certainement vous aider à prendre une décision concernant l'achat.
Dans une situation où vous avez déjà le West Bend L5141, mais vous avez pas encore lu le manuel d'utilisation, vous devez le faire pour les raisons décrites ci-dessus,. Vous saurez alors si vous avez correctement utilisé les fonctions disponibles, et si vous avez commis des erreurs qui peuvent réduire la durée de vie du West Bend L5141.
Cependant, l'un des rôles les plus importants pour l'utilisateur joués par les manuels d'utilisateur est d'aider à résoudre les problèmes concernant le West Bend L5141. Presque toujours, vous y trouverez Troubleshooting, soit les pannes et les défaillances les plus fréquentes de l'apparei West Bend L5141 ainsi que les instructions sur la façon de les résoudre. Même si vous ne parvenez pas à résoudre le problème, le manuel d‘utilisation va vous montrer le chemin d'une nouvelle procédure – le contact avec le centre de service à la clientèle ou le service le plus proche.
