Welbilt ABM 7500 - User Manual

The Welbilt ABM 7500 is an automatic convection bread machine designed for home use, offering a revolutionary convection baking system for even and efficient bread making. This appliance allows users to prepare various types of breads and doughs with ease, featuring multiple cycles and programmable options.

Function Description:

The primary function of the Welbilt ABM 7500 is to automate the bread-making process, from kneading and rising to baking. It is equipped with a convection baking system that ensures uniform heat distribution for consistent results. The machine offers eight distinct cycles: three Basic Bread cycles (Light, Medium, Dark Crust), two Whole Wheat cycles (Light, Medium), a Rapid Medium cycle, a French Medium cycle, and a Dough program.

The Basic Bread cycles are suitable for most bread varieties, including rye and white breads, and involve two kneading sessions, two rising periods, shaping, and baking. The Whole Wheat cycles are designed for heavier flours, requiring more rising time, and also include two kneading sessions, two rising periods, a rest period, shaping, and baking. The Rapid Medium cycle is for recipes where a shorter, denser loaf is desired, reducing the overall time. The French Medium cycle is specifically for breads with crispier crusts, like French and Italian breads, incorporating two kneading sessions, two rising periods, a rest period, shaping, and baking. The Dough program is unique as it only performs kneading and rising (twice for kneading, once for rising) without baking, allowing users to hand-shape and bake the dough in a conventional oven for items like pizza, dinner rolls, or croissants.

Usage Features:

The bread machine features a user-friendly control panel with several buttons:

ON/OFF Button: Used to turn the machine on before use and off after use.
BREAD TYPE Button: Allows selection of the desired program. Each press emits a beep, and the cycle time appears in the display window. Available options include Basic Medium, Basic Light, Basic Dark, Wheat Light, Wheat Medium, Rapid Medium, French Medium, and Dough.
LOAF SIZE Button: Used to select the bread size (1 lb., 1½ lb., or 2 lb.).
TIMER Button: Enables delayed bread making for up to 13 hours. The timer adjusts in 15-minute increments after a Bread Type is selected and starts counting down once the START/PAUSE button is pressed. This feature is not recommended for recipes with perishable ingredients like eggs, fresh milk, or cheese to prevent spoilage.
START/PAUSE Button: Initiates the selected cycle or timer-delayed cycle. A beep sounds, and the light for the chosen cycle flashes. This button also serves as a Pause Function. To stop the machine after starting, press START/PAUSE again, then press ON/OFF twice to clear the selection and restart.

A notable feature is the Pause Function, which allows users to add ingredients like fruits and nuts during the kneading program. By pressing and holding the START/PAUSE button for a few seconds about 5 minutes before the end of the second kneading, the machine pauses for 2 minutes. During this time, 4 beeps sound every 30 seconds as a reminder. If no action is taken, the machine automatically resumes its cycle. This function helps control the size and shape of added ingredients, preventing them from breaking into very small pieces if added too early.

For optimal results, ingredients should be at room temperature and measured carefully. Liquids should be added first, followed by dry ingredients, and yeast last. When using the programmable timer, yeast should be placed in a small well in the dry ingredients to prevent contact with liquids until kneading begins. The bread pan is inserted into the baking chamber by centering it and pushing it into the locking springs. The dough blade is placed on the drive shaft before adding ingredients.

After baking, a beep signals the end of the cycle, and the machine automatically switches to a "Keep Warm" cycle for 30 minutes. This circulates warm air to reduce condensation. For best results, bread should be removed from the machine and pan as soon as baking is complete. The pan and dough blade will be hot, so potholders or oven mitts are necessary. To remove the bread, turn the pan upside down and shake gently. If the dough blade remains in the bread, a narrow non-metal object should be used to remove it carefully. The bread should cool on a rack for at least 5 minutes before slicing with an electric knife, or 20 minutes with a bread knife. After use, the machine should be unplugged and allowed to cool for three hours before starting another cycle.

Maintenance Features:

Proper cleaning and care are essential for the longevity and performance of the Welbilt ABM 7500:

Cooling: Always allow the machine to cool completely before cleaning or handling parts after use.
Bread Pan and Dough Blade: These parts should be washed with warm, sudsy water and dried thoroughly before first use and after each use. Harsh or abrasive cleaners should be avoided as they can scratch the non-stick surface. Neither the bread pan nor the dough blade should be placed in a dishwasher. If the dough blade is stuck, pouring a cup of warm water into the pan and letting it sit for a few minutes can help loosen it. Toothpicks can be used to clean the opening in the blade. The bread pan should not be soaked in water.
Baking Chamber: The inside of the baking chamber can be wiped with a damp cloth or sponge, or cleaned with a portable vacuum cleaner to remove flour, crumbs, or other debris.
Exterior and Lid: The exterior surface and lid can be wiped with a damp cloth or sponge. The lid is removable by tilting it straight up and lifting it from its hinges, allowing for thorough washing in hot, sudsy water, rinsing, and drying.
Non-Stick Surface: The bread pan has a non-stick coating that requires careful handling to prevent scratches. Abrasives or strong household cleaners should not be used on the pan's exterior.

The manual also provides a troubleshooting guide to address common issues such as the machine not starting, ingredients not mixing, dough blade turning slowly, bread not baking, soggy bread, or burnt bread. It offers solutions like ensuring proper plugging, canceling programs, correctly placing the dough blade, adjusting liquid amounts, selecting appropriate programs, and removing bread promptly. Issues with bread not rising or collapsing are also addressed, with advice on sugar and salt measurement, yeast activation, and adjusting for high altitude or warm weather conditions.