Know Your Ingredients & Other Helpful Hints - West Bend 41413 Manual De Instrucciones

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LEANING
1. Unplug the cord from the electrical outlet and allow the appliance to cool
completely before cleaning.
2. Immediately after the bread is removed from the bread pan, fill the bread pan half
full with warm water and a small amount of dish soap. Allow the bread pan to
soak for 5 to 20 minutes or until the knead blade can be lifted off of the shaft. You
may need to twist the knead blade slightly to loosen. If the knead blade is difficult
to remove after soaking, secure the cross bar on the underside of the bread pan
while twisting the knead blade to loosen. Wash the inside of the bread pan and
knead blade with a soft cloth, rinse and dry. Use a mild detergent. Never use
chemical cleaning agents, oven cleaners, abrasive scouring pads, or cleansers
on the bread pan or knead blade as damage to the coating or finish can occur.
Replace the knead blade on the shaft.
3. Never immerse the bread pan in water or wash in an automatic
dishwasher as damage to the bearing that turns the knead blade
can occur. Wipe the inside of the oven chamber and the outside
surfaces of the breadmaker with a damp cloth if necessary. Never
dip the appliance in water or fill the baking compartment with
water! The lid cannot be removed for cleaning.
NOTE: The coating on the inside of bread pan may change color over time; this is
normal and does not affect the bread.
K Y
NOW OUR
Although bread making seems very basic, it is a science and the proportions of
ingredients are critical. The most important step in using your bread maker is to
measure the ingredients precisely and accurately. Read the following information to
better understand the importance each ingredient plays in the bread making process.
Always make sure the ingredients are fresh.
• Measure the liquid ingredients in see-through measuring cups with
accurate markings. Place the cup on a flat surface and measure at "Eye
Level," not at an angle. All measurements must be accurate. Always
use liquids between 80-90°F (27-32°C) to assure optimal yeast activity.
• Spoon the dry ingredients into the appropriate measuring cups or
spoons, and then level off with table knife. All ingredients measured in
measuring spoons and cups must be level, not rounded or heaping.
• Never scoop measuring cups into dry ingredients. This will compress
the ingredients into the cup and cause the dough to be dry which will
result in a short loaf of bread.
BREAD FLOUR should be used in your bread maker. It contains more
gluten-forming proteins than all-purpose flour and will provide well-formed loaves
with good structure. Several different brands of bread flour are available. Do not use
self-rising or cake flour in your bread maker.
WHOLE WHEAT FLOUR can be used in your bread maker using the "Whole wheat"
bread setting. Whole wheat flour contains the entire wheat kernel, including the bran
and germ. Therefore, breads made with 100 percent 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" setting on your bread maker is programmed to better
develop the structure of wheat breads for optimum results.
RYE FLOUR can be used in combination with bread flour in the preparation of rye or
pumpernickel bread. However, it cannot be used alone as it does not contain enough
protein to develop adequate gluten for structure.
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