Manuel d'utilisation / d'entretien du produit L4805 du fabricant West Bend
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1 WEST BEND ™ AUTOMATIC BREAD & DOUGH MAKER L4805 RECIPES AND INSTRUCTIONS TO PREVENT PERSONAL INJURY OR PR OPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS AND/OR WARNINGS IN THIS CARE AND USE INSTRUCTIONAL MANUAL.
2 • 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 W est Bend Housewares for examination, repair or adjustment. • The use of accessory attachments not recomm ended by West Bend Housewares may result in fire, electrical shock or personal injury.
3 ‘QUICK START STEPS’ FOR MAKING BR EAD MIX, IF INCLUDED WITH BREAD MAKER Wash pan and knead bar as recomm ended in “Clean Before Using Section” in this book. Make sure knead bar is positioned on shaft in bottom of pan. 1.Measure 1-cup (8 ounces) lukewarm water in glass or plastic see-through measuring cup.
4 WHEAT. Press Bread Color Button until arrow points to desired crust color: LIGHT, MEDIUM or DARK. Press START/STOP Bu tton to turn on. Red ON light will glow, colon between hours and minutes will flash and time will count down in m inutes so you always know how much time rem ains until the bread is done.
5 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.
6 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 becom ing rancid.
7 BUTTER, MARGARINE and OTHER FATS AND OILS 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, however, can inhibit rising, so measure accurately.
8 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 INGREDIENTS PRECISELY AND ACCURATELY.
9 wheat or natural grain bread mix, which would require the use of the WHOLE W HEAT Bread setting. Add the recommended am ount of liquid to the bread pan first, then the flour mixture and finally the yeast on top. Select desired Bread Color and start the bread maker.
10.
11 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 this machine.
12 prepare the recipe you wish to make, place the bread pan into the bread maker, program for bread select and color and then enter the number of hours and minutes between starting time to desired finish time using the tim er buttons.
13 Immersing the pan in water can cause dam age to the bearing that turns the knead bar. Dishwasher cleaning can reduce the non-stick qualities of the non-stick finish, causing the bread to stick in the pan. Only two parts, the bread pan and kneading bar, need to be cleaned before making bread.
14 4.Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Press the Bread Select button until indicator arrow points to the desired bread setting: BASIC/SPECIALTY or WHOLE WH EAT. If you pass the desired setting, just continue to press the Bread Select button until desired setting is reached.
15 If bread is not removed im mediately after the cycle is complete, the bread m aker will automatically go into Keep Warm mode for up to 3 hours. The ON light will rem ain lit during this keep warm period as a reminder. W hen removing the bread pan during the keep warm period, always use potholders or oven mitt, as pan will be hot.
16 to flash. The dough will begin to mix, then be kneaded and allowed to rise before being stirred 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. Remove the dough from the pan and follow recipe directions to complete the recipe.
17 CAUTION: To avoid burn injury, do not touch cover, vent or sidewalls of bread maker during the bake cycle, as these surfaces are hot. Do not put hands inside oven chamber or touch the heating unit after completion of the bake cycle, as these surfaces are also hot.
18 BREAKDOWN OF BREAD/DOUGH CYCLES: So you know exactly what is going on inside the bread maker during the process time, the following chart breaks down the time in minutes or seconds that each cycle requires. The total process tim e is also given in hours and minutes, depending on the crust selection made.
19 to separate timer to set a separate timer to rem ind you to check the dough during the kneading period to make any necessary adjustments. RISE –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.
20 TROUBLESHOOTING GUIDE Following are some typical problems that m ay 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 successful bread making. PROBLEM POSSIBLE CAUSE SOLUTION 1.
21 PROBLEM POSSIBLE CAUSE SOLUTION 5. Dark Crust Color. Dark crust setting used. Use Light or Medium crust color setting the next time. 6. Loaf of Bread is Burned. Bread maker Call number listed on front of book malfunctioning. or on back of bread maker for service information.
22 PROBLEM POSSIBLE CAUSE SOLUTION 10. Collapsed While Baking. May be caused from Use recomm ended adjustment baking in high altitude. for high altitude baking by reducing yeast by ¼ teaspoon and reducing liquid by 2 to 3 teaspoons. Exceeding capacity of Do not use more ingredients than bread pan.
23 PROBLEM POSSIBLE CAUSE SOLUTION 15. Burning Odor Noted During Ingredients spilled inside Be careful not to spill ingredients Operation. oven. when adding to pan. Ingredients can burn onto heating unit and cause smoke. Pan leaks. Obtain a replacement.
24 NOT OVERHEAT MILK, above 110°F/43°C, as this can kill the yeast. Allow to cool if too hot or add a little cold milk to cool it off. • If cold butter or margarine is used, cut into 4 pieces, placing a piece into each corner of pan for faster blending.
25 COUNTRY WHITE BREAD This recipe uses water rather than milk, which gives it a crispier crust. A classic white bread that everyone will love. 1 Pound Loaf** INGREDIENTS 1½ Pound Loaf 6½ ounces (3/4 cup +1Tbsp.) WATER,95°F/35°C 9 ounces(1 cup +2 Tbsp.
26 3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off and rem ove bread from pan. Cool on rack before slicing.
27 BREAD SELECT SETTING TO USE: Basic/Specialty 1.Add liquid ingredients to pan. 2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan.
28 1½ teaspoons ACTIVE DRY YEAST 2 teaspoons ---or--- ---or--- ---or--- 1 teaspoon BREAD MACHINE/ 1½ teaspoons FAST RISE YEAST BREAD SELECT SETTING TO USE: Basic/Specialty 1.
29 1½ tablespoons SUGAR 2 tablespoons ½ teaspoon SALT 1 teaspoon 1 teaspoon CARAWAY SEED (optional) 2 teaspoons 2 teaspoons BUTTER or MARGARINE 1 tablespoon 1½ teaspoons ACTIVE DRY YEAST 2 teaspoons ---or--- ---or--- ---or--- 1 teaspoon BREAD MACHINE/ 1½ teaspoons FAST RISE YEAST BREAD SELECT SETTING TO USE: Basic/Specialty 1.
30 PUMPERNICKEL RYE BREAD A little bit of cocoa gives this bread its characteristic dark color. A good bread for a hearty sandwich. 1 Pound Loaf ** INGREDIENTS 1½ Pound Loaf 5½ ounces ( ⅔ cup) WATER 95°F/35°C 9 ounces (1 cup + 2 Tbsp.
31 3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off and rem ove bread from pan. Cool on rack before slicing.
32 1½ tablespoons BUTTER or MARGARINE 2 tablespoons 1½ teaspoons ACTIVE DRY YEAST 2 teaspoons ---or--- ---or--- ---or--- 1 teaspoon BREAD MACHINE/ 1½ teaspoons FAST RISE YEAST BREAD SELECT SETTING TO USE: Basic/Specialty 1.Add liquid ingredients to pan.
33 MULTI-GRAIN FRENCH BREAD Seven grain cereal adds fiber to this French bread. Seven grain cereal is available in most health food stores and contains such grains as wheat, oats, millet, triticale, soybeans, buckwheat and yellow corn. 1 Pound Loaf** INGREDIENTS 1½ Pound Loaf 7½ ounces (¾ cup + 3 Tbsp.
34 BREAD SELECT SETTING TO USE: Basic/Specialty 1.Add liquid ingredients to pan. 2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, than level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan.
35 1 teaspoon SALT 1½ teaspoons ½ teaspoon CINNAMON 1 teaspoon 1 tablespoon BUTTER or MARGARINE 2 tablespoons 1½ teaspoons ACTIVE DRY YEAST 2 teaspoons ---or--- ---or--- ---or--- 1 teaspoon BREAD MACHINE/ 1½ teaspoons FAST RISE YEAST ½ cup RAISINS ¾ cup ¼ cup CHOPPED NUTS(optional) ½ cup BREAD SELECT SETTING TO USE: Basic/Specialty 1.
36 1.Add warm milk to pan. 2.Add flour, oats, brown sugar, salt and cinnamon to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. 3.Make a well in center of dry ingredients; add yeast.
37 WHOLE WHEAT BREAD SETTING • The recipes in this section can be made at the WHOLE WH EAT Bread Setting. The Delay Start Timer can be used with recipes with the symbol. • Active Dry, Bread Machine or Fast Rising Yeast may be used in the recipes. Use the recommended amount for the type of yeast being used.
38 100% WHOLE WHEAT BREAD A dense bread, packed with fiber since all whole wh eat flour is used. Longer kneading cycle at Whole Wheat setting will provide great results. If bread collapses during the baking period, add 1 or 2 tablespoons vital gluten to recipe for respective loaf size.
39 2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan. 3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
40 2 teaspoons BUTTER or MARGARINE 1 tablespoon 1½ teaspoons ACTIVE DRY YEAST 2 teaspoons ---or--- ---or--- ---or--- 1 teaspoon BREAD MACHINE/ 1½ teaspoons FAST RISE YEAST BREAD SELECT SETTING TO USE: Whole Wheat 1.Add liquid ingredients to pan. 2.Add dry ingredients, except yeast, to pan.
41 WHEAT’N YOGURT BREAD Use plain, nonfat yogurt as part of the liquid for this light textured wheat bread. A good, all purpose bread everyone will like. 1 Pound Loaf** INGREDIENTS 1½ Pound Loaf 5½ ounces ( ⅔ cup) WATER, 95°F/35°C 7 ounces (¾ cups + 2 Tbsp.
42 power or in pan on top of range over low heat, using a thermometer to m easure correct temperature. DO NOT OVERHEAT MILK, above 110°F/43°C, as this can kill the yeast.
43 SOFTENED BUTTER or SLIGHTLY BEATEN EGG WHITE BREAD SELECT SETTING TO USE: Dough 1.Add lukewarm water to pan. 2.Add flour, dry milk, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners.
44 Roll dough into a rectangle, ½-inch thick. Cut dough into 18 equal sized pieces. 1.Shape each piece into a ball. Place each ball into a greased muffin cup. 2.With scissors, snip each ball completely into quarters. 3.Brush with softened butter. Cover and let rise until double in size Makes 1½ dozen.
45 RYE DINNER ROLLS Sprinkle tops with coarse salt and caraway seed if desired, or leave plain. Makes about 2 dozen. If unable to find course salt in your grocery store, you may be able to buy it from a bakery. INGREDIENTS 7½ ounces (¾ cup + 3 Tbsp.
46 BREAD SELECT SETTING TO USE: Dough 1.Add lukewarm water and vegetable oil to pan. 2.Add flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. 3.Make a well in center of dry ingredients; add yeast.
47 FOCACCIA An Italian flatbread brushed with olive oil and flavored with grated Parmesan cheese, garlic salt and rosemary. Bake on a jellyroll pan or a cookie sheet.
48 BREAD SELECT SETTING TO USE: Dough 1. Add lukewarm water to pan. 2. Add flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan. 3. Make a well in center of dry ingredients; add yeast.
49 diagonally in half to form 18 triangles. See Diagram 3. Roll each triangle up, starting at wide end, to form crescent shape. See Diagram 4. Place croissants on greased cookie sheet, curving ends so they almost touch. Brush or spray lightly with water.
50 CINNAMON ROLLS No one can resist these taste–tempting rolls, especially when warm from the oven. Can be made the night before, refrigerated and then baked in the morni ng if desired. Just let rolls sit at room tem perature at least 30 minutes before baking.
51 RAISED DOUGHNUTS There is nothing better than a fresh, homemade doughnut, slightly warm and lightly sugared. Well worth the time to make. Recipe m akes 1½ dozen.
52 BREAD SELECT SETTING TO USE: Dough 1.Add lukewarm water to pan. 2.Add flour, 2 tablespoons sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan.
53 6.Roll each ball into rope 14 inches long. Shape into pretzel form on greased baking sheet. See diagrams 1 and 2. Brush lightly with water, cover and rise in warm, draft-free place for 30 to 50 minutes until slightly risen. 7.For bread-like pretzels, brush with egg white, then sprinkle with coarse salt.
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 L4805 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 L4805 - de cette manière, vous pouvez vérifier si l'équipement répond à vos besoins. Explorant les pages suivantes du manuel d'utilisation West Bend L4805, vous apprendrez toutes les caractéristiques du produit et des informations sur son fonctionnement. Les informations sur le West Bend L4805 va certainement vous aider à prendre une décision concernant l'achat.
Dans une situation où vous avez déjà le West Bend L4805, 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 L4805.
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 L4805. Presque toujours, vous y trouverez Troubleshooting, soit les pannes et les défaillances les plus fréquentes de l'apparei West Bend L4805 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.
