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West Bend Hi-Rise L5778C User Manual

Page 6

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6

Over-temp Error: If the display shows “H H H” after the program has been started, it

means that the temperature inside of bread pan is too high. You should stop the

program and unplug the power cord immediately. Open the lid and let the machine

cool down completely before using again.

A small amount of smoke and/or odor may occur upon heating due to the

release of manufacturing oils – this is normal.

Some minor expansion/contraction sounds may occur during heating and

cooling – this is normal.

K

NOW

Y

OUR

I

NGREDIENTS AND

M

EASURE

A

CCURATELY

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

“WHOLEWHEAT” 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 “WHOLEWHEAT” 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.

SUGAR and OTHER SWEETENERS provide food for the yeast, add height and

flavor to the bread and give the crust a golden color. Types of sweeteners that can

be used include sugar, brown sugar, honey, molasses, maple syrup, corn syrup and

fruits, dried or fresh. Do not use artificial sweeteners as a substitute for sugars and

other natural sweeteners; the yeast will not react properly and poor results will be

attained. When measuring sticky sweeteners, such as honey, coat the measuring

spoon with vegetable oil before measuring the sweetener. This will allow the

sweetener to slide off the spoon without sticking.

MILK enhances flavor and increases the nutritional value of bread. Any type of milk;

dry, whole, 2%, 1%, skim, buttermilk or canned evaporated milk can be used in