The Welbilt Baker's Select ABM6200 is a bread machine designed for household use, featuring a patented Auto Eject System for convenient bread removal. This appliance allows users to bake various types of bread and prepare dough with ease, offering a range of customizable settings for different preferences.
Function Description
The primary function of the Welbilt ABM6200 is to automate the bread-making process, from kneading and rising to baking. It offers four distinct bread cycles: Basic, Whole Wheat, Rapid, and French, along with a dedicated Dough program.
- Basic Bread Cycle: This is a versatile cycle suitable for most bread varieties, including rye and white breads. During this cycle, the machine performs two kneading phases, two rising phases, a shaping phase, and a baking phase, ensuring a perfectly baked loaf.
- Whole Wheat Cycle: Designed for heavier flours, this cycle includes a 30-minute prewarm stage before proceeding with two kneading phases, two rising phases, a rest phase, a shaping phase, and a baking phase. The prewarm stage ensures ingredients reach the optimal temperature for better baking results. Breads made with this cycle tend to be shorter due to the nature of whole wheat flours.
- Rapid Cycle: This cycle is designed to save time by reducing the overall bread-making duration. Breads produced using the rapid cycle will typically be shorter and denser.
- French Cycle: This cycle is specifically tailored to produce crusty breads and is suitable for many bread varieties. It involves two kneading phases, two rising phases, a shaping phase, and a baking phase.
- Dough Program: This program is ideal for users who prefer to shape and bake their breads in a conventional oven, or for preparing dough for items like pizza, dinner rolls, or croissants. In this mode, the machine performs two kneading phases and one rising phase but does not bake the dough.
Users can customize their bread by selecting the desired crust color (Light, Medium, or Dark) and loaf size (1-pound, 1½-pound, or 2-pound) using dedicated control panel buttons. The display window shows the remaining time for the current process or timer mode.
The machine also features a programmable timer, allowing users to delay the start of the bread-making or dough cycle by up to 14 hours. This is particularly useful for having fresh bread ready at a specific time, such as in the morning. However, it's important not to use perishable ingredients like eggs, fresh milk, or cheese when using the delayed timer to avoid spoilage.
Usage Features
Operating the Welbilt ABM6200 involves a straightforward process:
- Preparation: Ensure the kneading blade is securely twisted counter-clockwise onto the threaded shaft inside the bread pan.
- Ingredient Addition: Add all ingredients directly into the built-in bread pan, starting with liquids, followed by dry ingredients, and finally yeast. Fruits and nuts should be added with the liquids.
- Lid Closure: Close the lid of the bread maker.
- Power Connection: Plug the bread maker into a 120 volt 60 Hz AC outlet. All "Bread Type" lights will flash upon plugging in.
- Setting Selection: Use the BREAD TYPE, CRUST COLOR, and SIZE buttons to select the desired settings, which will be indicated by illuminated lights.
- Start Operation: Press the START button to begin the bread-making process or activate the delayed bake feature. The machine will mix the dough, and the appropriate Bread Making Stage indicator will flash. The display window will count down the remaining time.
- Cancellation: To stop an operation at any time, press and hold the STOP button for 5 seconds.
- Automatic Ejection: Five minutes after baking is complete, the machine will beep, the lid will automatically open, and the bread will slowly eject from the pan. Users can manually eject the bread before the 5-minute mark by pressing the EJECT button (this feature is not active with the Dough program).
- Bread Removal: After ejection, open the lid fully. Using oven mitts, press down on the lid opening pin until it's flush with the surface. The provided loaf lifter tool can be used to gently lift the loaf out of the pan by sliding it under the loaf from the back of the pan and squeezing lightly.
Important Usage Notes:
- Avoid opening the lid during the baking process, as this can affect the bread's quality.
- The bread and the interior of the machine become extremely hot after baking, so oven mitts or pot holders are recommended for safety during bread removal.
- Always allow the machine to cool thoroughly before subsequent use. This can be done by leaving the lid open for an hour or by pouring cold water and ice into the bread pan to expedite cooling.
- The kneading blade will remain in the bottom of the baked loaf. To remove it, hold the warm bread with an oven mitt and twist the provided twist-off tool counter-clockwise into the threaded area of the blade, then pull it straight out.
Maintenance Features
Proper cleaning and care are essential for maintaining the performance and longevity of the Welbilt ABM6200:
- Unplug and Cool: Always unplug the bread machine and allow it to cool completely before cleaning.
- Kneading Blade Cleaning: Clean the dough blade in warm, sudsy water, then rinse and dry thoroughly.
- Interior Cleaning: Wipe the interior of the bread machine with a sudsy sponge or fill it with warm, sudsy water. Do not immerse the entire machine in water. Rinse and dry the interior thoroughly. Avoid using abrasives or strong household cleaners, as they can damage the nonstick surface.
- Lid Cleaning: The removable lid can be wiped with a damp cloth or placed in a dishwasher for cleaning. Ensure it is dried thoroughly.
- Exterior Cleaning: Wipe the exterior surface and lid with a damp cloth or sponge.
Ingredient Guidelines:
- Always use fresh, high-quality ingredients and measure them carefully, as even small adjustments can impact bread quality.
- Measure liquids using a see-through liquid measuring cup at eye level.
- Measure flour by stirring, spooning lightly into a dry-ingredient measuring cup, and leveling with a straight-edge knife or metal spatula; do not pack.
- All liquids should be between 75°F and 80°F (room temperature if no thermometer is used).
- Sweeteners (sugar, honey, molasses) are crucial for yeast activation and dough rise; do not eliminate or substitute artificial sweeteners.
- Salt stabilizes yeast and ensures even dough rise.
- Fats (stick butter, margarine, canola, or vegetable oil) provide tenderness and flavor.
- Use Bread Flour, which has a higher gluten content for better structure and volume.
- Nonfat dry milk is recommended as it won't spoil; if using liquid milk, replace water with an equal amount of liquid milk and avoid the programmable timer.
- Active dry yeast is recommended, but fast-rising or bread machine yeast can also be used with a conversion chart. Proofing yeast is advised to ensure it's active before use.
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