Manuale d’uso / di manutenzione del prodotto L5203 del fabbricante West Bend
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WEST BEND AUTOMATIC BREAD AND DOU GH MAKER WITH ONE HOUR BR EAD CYC LE TABLE OF C ONTENTS Important Safeguards……………………….1-2 Using Timer……………………………..12 Quick Start Steps for the First Loaf……….…..2 Cleanup………………………………….
2 IMPOR TANT INFORMATION ON PROTECTING ELECTRONIC C ONTROL To prot ect bread maker’s electro nic con trol again st possible damag e caused by surges in electrical p ower line, we reco mmend u si ng a surg e protec tor devic e, ava ilable in the e lectronic s depa rtme nt of most discount/ hardw are stor es.
3 2. HOW TO MEAS URE Measuri n g ingredi ents the righ t way with th e co rrect measuring cu ps and spo on s is not import ant when making b read. See measu ri ng sec tion for more inf ormation. REMEMBER TO: • Alw ays measure liq uid i ngredi e nts in s e e-t hro ugh me asuri ng c up w i th gr adu ate d mar kings .
4 7. DO NOT EXCEED the ingredie nt capacity of the bre ad maker. Se e “KNOW YOUR INGR EDIENTS” section in t his booklet on page s 4 to 7. Use only fres h ingredie nts.
5 • MIL K en hances flav or and incre ases the nutritio nal value of bre ad. A ny ty pe of milk (w hole, 2%, 1% sk im, butterm ilk or c anned evaporat ed milk) can b e u sed in making br ead. Refriger at ed milk must al ways be warmed t o 75-85 ° F.
6 Or, you c an use a large egg as a substitute for vita l gluten as it too w ill increa se the protein c ontent. If using an egg, a dd it to the li quid in bottom of pa n and red uce the r ecomme nded amo unt of liq uid in r ecipe by two ( 2) ounces (1/4 cu p).
7 MAKE YOUR OWN MIXES To sav e time, money and ener gy, y ou can prepar e your ow n bread mixes and store them in the refrig erator until re ady to use . Si m ply measure all dry ingred ients in recipes, EXCEPT YEAST, in to a plastic b ag or sealable cont ai ner.
8 MEASUREM ENT EQUIVALENT CHART CUP = FLUID OUNCE = TBSP. = TSP. 1 = 8 = 16 = 48 7/8 = 7 = 14 = 42 3/4 = 6 = 12 = 36 2/3 = 5-1/3 = 10-2/3 = 32 5/8 = 5 = 10 = 30 ½ = 4 = 8 = 24 3/8 = 3 = 6 = 18 1/3 = .
9 The select settings offered ar e: Bas ic W hi te 0 Extend bake Whole Wheat 4 Regula r 1 lb. S pecialty 7 French 1 Regula r 5 L arge 1-1/2 lb 8 Swee t 2 Larg e 1-1/2 l b 6 Larg e rapid 9 Dough 3 Larg.
10 Typic ally E-H will appe ar in disp lay when y ou mak e consecutiv e loaves and f orget to tur n mac hine off between loave s. Allow cha mber to c ool down w ith cove r open 1 0 to 15 m inutes. Plug cord bac k into ou tlet, re progra m control a nd tur n bread m aker on.
11 4. Plug bread m aker c ord into a 120 volt AC e lectrical outlet ONL Y. SEL w ill flash in dis play. Press s elect button for ty pe of bread be ing m ade. Pr ogr a m timer if being used. Se e instruct ions on page s 12. 5. Press start button once to turn ma chine on.
12 5. Press start button once to turn ma chine on. W hen turne d on, the dough w ill be m ixed, kne aded and allowe d to rise. At this t ime , “End” w i ll appear in display and audible aler t will soun d to let y ou know the doug h is done . Unlock pan and remove from ma chine.
13 BREAKDOWN OF BREAD/DOUGH CYCLE S SETTING 0 1 2 3 4 5 6 7 8 9 10 11 12 Cycle EXTEND BAKE BASIC REG 1 lb BASIC LARGE 1-1/2 lb BASIC LARGE DARK 1-1/2 lb WHOLE WHEAT REG.
14 * T oo much y east. * Use am ount re comm ended in re cipe 5. Gnar ly, k notted top, not sm ooth * Not eno ugh liqu id. * T oo much f lour * T ops of loav es may not all be pe rf ectly shaped , however, this do es not affect wonde rful f lavor of brea d.
15 19. WHOOP S ! Machine un plugged b y mistake or pow er lost dur ing use . How can I sa ve the br ead? * If machine in k nead cy cle, reprog ram to the sam e bread se tting and turn m achine ba ck o.
16 OLD FA SHIONED WHITE BREAD Made w ith milk for a tende r crust and fine texture . Bread just lik e a G randma use d to make that now you ca n make , too! 1 Pound Loaf INGR EDIENT S 1-1/2 Po und L oaf 6 ounce s (3/4 c up) MILK, 75- 85 ° ° ° ° F 9 ounce s (1 c up + 2 T bsp.
17 EGG BREAD 1 Poun d Loaf ** INGR EDIDENT S 1- 1/2 Pou nd Lo af 5-1/2 o unces ( 2/3 c up) MILK, 75- 85 ° ° ° ° F 5-1/2 o unces ( 2/3 c up) 1 EGG, large 2 1 tablesp oon BUTTER or MARGARINE 1-1/2 t.
18 100% WHOLE WHEAT BREAD A dense bread , packed with fib er since all who l e wheat flour is u sed. Lon ger rise t ime at wheat settin gs provid e great results . If brea d collapse s during baking pe riod, a dd 1 or 1-1/2 ta blespoons vital w heat gl uten to re cipe f or respe ctive loa f size to preve nt this from hap peni ng.
19 FRENCH BREAD Crusty on the outs ide, c hewy on the insi de. Just the w ay it shou ld be! 1 Pound Loaf INGR EDIENT S 1-1/2 Po und L oaf 7 ounce s (3/4 c up + 2 Tbsp.
20 RAISIN BREAD What bett er b read to wake up to in the morning! Warm fro m the bread maker o r toasted , a great way to start th e day. 1 Poun d Loaf INGR EDIDENT S 1-1/ 2 Pou nd Lo af 6-1/2 o unces ( 3/4 c up + 1 T bsp) WAT ER, 75-85 ° ° ° ° F 9-1/2 ounc es (1 cup + 3 T bsp.
21 DOUGH SETTIN G • The recipes in this secti on can be made at the doug h setting. The dou gh setting w ill prepare the dough f or you by kneading it and the n letting it rise a bout 6 0 minutes. T hen the d ough is re move d from the pan, sha ped as desire d and al low ed to rise at room tem per ature before baking in your own ov en.
22 BASIC DINNER ROLL S/BREAD STICKS Make this basic do ugh an d shape into y our fa vorite dinner r olls, su ch as clov erleaf , cres cent and par ker or even bre ad stick s f or f un! Mak es betw een 2 and 3 do zen rolls depend ing on shape made. Freeze an y left-over rolls for ano ther time.
23 HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH FOR CRESCENT ROLLS: FOR CLOVERLEAF ROLLS Divide d ough into 4 equal pieces Divid e dough i nto 54 equ al sized pieces Roll each piece into a ci rcl e ¼-inch th i ck. Rol l each piece in t o a ball.
24 PIZZA DOUGH The s ingle curst re cipe w ill make e nough do ugh for a 12- to 14 i nch pi zza. Crust will be thicker in a 12-inche pan, thinner in a 1 4-inch pan, or use a large cookie she et.
25 CINNAMON ROLLS No one can resi st these tast e-t emp ting ro l ls, especially when war m from the oven . Can be made the nigh t before, refriger ated a nd then ba ked in t he morning if desired. Just let r olls sit at room tem perature at le ast 30 m inutes bef ore baking .
26 TRADITIONAL FRENCH BRE AD Shape doug h int o a traditi onal sha ped loaf and bak e in y our own ov en. Mak es 1 larg e loaf . INGREDIENTS 9 ounce s (1 c up + 2 T bsp.
27 NUT BREAD This is th e master re ci p e of which variati o ns can b e creat ed as provided b elow. Always make sure to greas e t h e insid e of pan a nd knead b ar with shorteni ng bef ore addi ng ingre dients a nd allow bread t o cool i n pan on rack for a t least 15 m inutes to ensure g ood rele ase.
28 MAKING YOUR OWN QUICK BRE AD RECIPES: Your ow n quick bread re cipe s may be pre pared in y our brea d mak er at the quick brea d setting follow ing these g uidelines. • Ge nerously greas e inside of pan a nd knead bar w ith veg etable s hortening .
29 ONE HOUR BREAD CYCLE Your bread maker has a special cycl e for making fresh, ho t bread in ju st one hour. For b est results, follo w th ese gu ideli n es f or the one ho ur brea d cyc le as it i s used different l y than the o ther bread set t ings on your machin e.
30 OLD FASHION WHITE BREAD Made w ith milk for a tender crust and fine texture. Bread just like Gra ndma used to m ake. Now you c an ma ke it too! 1 Poun d Loaf INGR EDIDENT S 1-1/ 2 Pou nd Lo af 6 ounce s (3/4 c up) MILK, 75- 85 ° ° ° ° F 9 ounce s (1 c ups + 2 T bsp.
31 RAISIN BREAD Warm from the b read maker or t oast ed . A great way to st art the d ay. 1 Poun d Loaf INGR EDIDENT S 1-1/ 2 Pou nd Lo af 6 ounce s (3/4 c up) WAT ER, 75-85 ° ° ° ° F 9 ounces ( 1 cups + 2 Tbs p.
32 FRENCH BREAD Crusty on the outs ide, c hewy on the insi de. Just the w ay it shou ld be. 1 Poun d Loaf INGR EDIDENT S 1-1/ 2 Pou nd Lo af 6 ounce s (3/4 c up) WAT ER, 75-85 ° ° ° ° F 9 ounces ( 1 cups + 2 Tbs p.
33 90 DAY WARRANTY Your W est Be nd Warra nty cove rs f ailures in the m aterials a nd workma nship of this Brea d Maker for 90 day s from the date of origin al purcha se. Any failed part of the Bread Maker w ill be repaired o r replaced without charge.
Un punto importante, dopo l’acquisto del dispositivo (o anche prima di acquisto) è quello di leggere il manuale. Dobbiamo farlo per diversi motivi semplici:
Se non hai ancora comprato il West Bend L5203 è un buon momento per familiarizzare con i dati di base del prodotto. Prime consultare le pagine iniziali del manuale d’uso, che si trova al di sopra. Dovresti trovare lì i dati tecnici più importanti del West Bend L5203 - in questo modo è possibile verificare se l’apparecchio soddisfa le tue esigenze. Esplorando le pagine segenti del manuali d’uso West Bend L5203 imparerai tutte le caratteristiche del prodotto e le informazioni sul suo funzionamento. Le informazioni sul West Bend L5203 ti aiuteranno sicuramente a prendere una decisione relativa all’acquisto.
In una situazione in cui hai già il West Bend L5203, ma non hai ancora letto il manuale d’uso, dovresti farlo per le ragioni sopra descritte. Saprai quindi se hai correttamente usato le funzioni disponibili, e se hai commesso errori che possono ridurre la durata di vita del West Bend L5203.
Tuttavia, uno dei ruoli più importanti per l’utente svolti dal manuale d’uso è quello di aiutare a risolvere i problemi con il West Bend L5203. Quasi sempre, ci troverai Troubleshooting, cioè i guasti più frequenti e malfunzionamenti del dispositivo West Bend L5203 insieme con le istruzioni su come risolverli. Anche se non si riesci a risolvere il problema, il manuale d’uso ti mostrerà il percorso di ulteriori procedimenti – il contatto con il centro servizio clienti o il servizio più vicino.
