West Bend 41200 - Bread Maker, 2 lb/ Manuel Du Propriétaire

 

:  The alert sounds; 

• 

At the pressing of any button that allows function selection.  If the button doesn’t 
beep, that function choice is not available. 

• 

During the second kneading cycle of the “BASIC”, WHOLEWHEAT”, “SWEET” 
and “BROWN BREAD” programs to signal that the cereals, fruit, nuts or other 
ingredients can be added. 

• 

When the end of the program is reached. 

• 

During the warming phase at the end of the baking procedure the alert sounds 
several times.  

 
Power Interruption

:  If there is a brief power interruption of less than five minutes, 

the program position is stored in memory and the machine will resume when the 
power is restored.  

 

:  If trying to prepare consecutive batches, an “E01” will appear in 

the display when pressing start and the alert will sound if the appliance temperature 
is too high.  Press and hold the “START/STOP” button untl the “E01” message clears 
and the basic setting appears on the display.  Remove the bread pan, leave the 
cover open, and allow the appliance to cool for 15-20 minutes.  Only the “BAKE” 
program can be started immediately after clearing the “E01” message even if the 
appliance is still hot.  
 

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. 

6