West Bend Automatic User Manual

y4 teaspoon
1 '/2 teaspoons, cut into 4 pieces
1 teaspoon
-Or-
yt teaspoon
SALT
BUTTER or MARGARINE
ACTIVE DRY YEAST
-Or-
FAST RISE YEAST
1 'A teaspoons
1 tablespoon, cut into 4 pieces
2 teaspoons
-Or-
1 Vi teaspoons
BREAD SELECT SETTINGS TO USE: French, ® Timer
1. Add water to bread pan.
2. Add bread flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level dry ingredients,
pushing some of the flour mixture into the corners. Place a piece of butter into each corner of pan on top
of dry ingredients.
3. Make a slight well in center of dry ingredients and add the yeast.
4. Place bread pan into oven chamber, twist to lock pan in place and close cover. Program Bread Select
for FRENCH, then program desired Bread Color setting. Program TIMER if being used. Press START/
STOP button to turn bread maker on. Press LOCK button to 'lock' program into control. When loaf is
done, hold LOCK button down for 3 seconds or until word 'lock' disappears from display. Then turn
bread maker off by holding START/STOP button down for 3 seconds or until the red signal light goes
out. Remove bread pan using pot holder. Invert pan to remove loaf of bread and cool on rack before slicing.
**If making a 1 pound loaf, use Light or Medium Bread Color setting to prevent overbrowning of the
smaller loaf.
Notes:
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 LoaP'^ INGREDIENTS Vh Pound Loaf
7 ounces (% cup + 2 Tbsp.)
WATER, 80°F 91/2 ounces (1 cup + 3 Tbsp.)
1 '/2 cups
BREAD FLOUR 2 cups
% cup
WHOLE WHEAT FLOUR
1 cup
'A cup
7-GRAIN CEREAL,
72 cup
available at health
food stores
% teaspoon
SALT
1 'A teaspoons
FA teaspoons, cut into 4 pieces
BUTTER or MARGARINE
1 tablespoon, cut into 4 pieces
1 teaspoon
ACTIVE DRY YEAST 2 teaspoons
-Or-
-Or-
-Or-
% teaspoon
FAST RISE YEAST 11/2 teaspoons
BREAD SELECT SETTINGS TO USE: French, ® Timer
1. Add water to bread pan.
2. Add bread flour, whole wheat flour, 7-grain cereal and salt to pan. Tap pan to settle dry ingredients,
then level dry ingredients, pushing some of the flour mixture into the corners. Place a piece of butter into
each corner of pan on top of dry ingredients.
3. Make a slight well in center of dry ingredients and add the yeast.
4. Place bread pan into oven chamber, twist to lock pan in place and close cover. Program Bread Select
for FRENCH, then program desired Bread Color setting. Program TIMER if being used. Press START/
STOP button to turn bread maker on. Press LOCK button to 'lock' program into control. When loaf is
done, hold LOCK button down for 3 seconds or until word 'lock' disappears from display. Then turn
bread maker off by holding START/STOP button down for 3 seconds or until the red signal light goes
out. Remove bread pan using pot holder. Invert pan to remove loaf of bread and cool on rack before slicing.
**If making a 1 pound loaf, use Light or Medium Bread Color setting to prevent overbrowning of the
smaller loaf.
Notes:
52

West Bend Automatic Specifications

General

Model	Automatic
Number of Programs	12
Power	600 Watts
Non-stick Pan	Yes
Viewing Window	Yes
Capacity	2 lbs
Loaf Size	1.5, 2 lbs
Delay Timer	Yes
Keep Warm Function	Yes
Settings	Basic, French, Whole Wheat, Sweet, Dough, Gluten Free, Rapid Bake, Cake, Jam, Bake