West Bend L5203 manual

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Buen manual de instrucciones

Las leyes obligan al vendedor a entregarle al comprador, junto con el producto, el manual de instrucciones West Bend L5203. La falta del manual o facilitar información incorrecta al consumidor constituyen una base de reclamación por no estar de acuerdo el producto con el contrato. Según la ley, está permitido adjuntar un manual de otra forma que no sea en papel, lo cual últimamente es bastante común y los fabricantes nos facilitan un manual gráfico, su versión electrónica West Bend L5203 o vídeos de instrucciones para usuarios. La condición es que tenga una forma legible y entendible.

¿Qué es un manual de instrucciones?

El nombre proviene de la palabra latina “instructio”, es decir, ordenar. Por lo tanto, en un manual West Bend L5203 se puede encontrar la descripción de las etapas de actuación. El propósito de un manual es enseñar, facilitar el encendido o el uso de un dispositivo o la realización de acciones concretas. Un manual de instrucciones también es una fuente de información acerca de un objeto o un servicio, es una pista.

Desafortunadamente pocos usuarios destinan su tiempo a leer manuales West Bend L5203, sin embargo, un buen manual nos permite, no solo conocer una cantidad de funcionalidades adicionales del dispositivo comprado, sino también evitar la mayoría de fallos.

Entonces, ¿qué debe contener el manual de instrucciones perfecto?

Sobre todo, un manual de instrucciones West Bend L5203 debe contener:
- información acerca de las especificaciones técnicas del dispositivo West Bend L5203
- nombre de fabricante y año de fabricación del dispositivo West Bend L5203
- condiciones de uso, configuración y mantenimiento del dispositivo West Bend L5203
- marcas de seguridad y certificados que confirmen su concordancia con determinadas normativas

¿Por qué no leemos los manuales de instrucciones?

Normalmente es por la falta de tiempo y seguridad acerca de las funcionalidades determinadas de los dispositivos comprados. Desafortunadamente la conexión y el encendido de West Bend L5203 no es suficiente. El manual de instrucciones siempre contiene una serie de indicaciones acerca de determinadas funcionalidades, normas de seguridad, consejos de mantenimiento (incluso qué productos usar), fallos eventuales de West Bend L5203 y maneras de solucionar los problemas que puedan ocurrir durante su uso. Al final, en un manual se pueden encontrar los detalles de servicio técnico West Bend en caso de que las soluciones propuestas no hayan funcionado. Actualmente gozan de éxito manuales de instrucciones en forma de animaciones interesantes o vídeo manuales que llegan al usuario mucho mejor que en forma de un folleto. Este tipo de manual ayuda a que el usuario vea el vídeo entero sin saltarse las especificaciones y las descripciones técnicas complicadas de West Bend L5203, como se suele hacer teniendo una versión en papel.

¿Por qué vale la pena leer los manuales de instrucciones?

Sobre todo es en ellos donde encontraremos las respuestas acerca de la construcción, las posibilidades del dispositivo West Bend L5203, el uso de determinados accesorios y una serie de informaciones que permiten aprovechar completamente sus funciones y comodidades.

Tras una compra exitosa de un equipo o un dispositivo, vale la pena dedicar un momento para familiarizarse con cada parte del manual West Bend L5203. Actualmente se preparan y traducen con dedicación, para que no solo sean comprensibles para los usuarios, sino que también cumplan su función básica de información y ayuda.

Índice de manuales de instrucciones

  • Página 1

    WEST BEND AUTOMATIC BREAD AND DOU GH MAKER WITH ONE HOUR BR EAD CYC LE TABLE OF C ONTENTS Important Safeguards……………………….1-2 Using Timer……………………………..12 Quick Start Steps for the First Loaf……….…..2 Cleanup………………………………….12 Tips on Using Machine……………………..3-4 Break[...]

  • Página 2

    2 IMPOR TANT INFORMATION ON PROTECTING ELECTRONIC C ONTROL To prot ect bread maker’s electro nic con trol again st possible damag e caused by surges in electrical p ower line, we reco mmend u si ng a surg e protec tor devic e, ava ilable in the e lectronic s depa rtme nt of most discount/ hardw are stor es. Sim ply plug sur ge protec tor int o th[...]

  • Página 3

    3 2. HOW TO MEAS URE Measuri n g ingredi ents the righ t way with th e co rrect measuring cu ps and spo on s is not import ant when making b read. See measu ri ng sec tion for more inf ormation. REMEMBER TO: • Alw ays measure liq uid i ngredi e nts in s e e-t hro ugh me asuri ng c up w i th gr adu ate d mar kings . Liquid should ju st reach marki[...]

  • Página 4

    4 7. DO NOT EXCEED the ingredie nt capacity of the bre ad maker. Se e “KNOW YOUR INGR EDIENTS” section in t his booklet on page s 4 to 7. Use only fres h ingredie nts. 8. ALWAYS ADD INGREDIENT S in the orde r listed in re cipes. A dd liquid ingredients f irst, the but ter or m argarine ne xt, followed b y the dry ingredients a nd finally the y [...]

  • Página 5

    5 • MIL K en hances flav or and incre ases the nutritio nal value of bre ad. A ny ty pe of milk (w hole, 2%, 1% sk im, butterm ilk or c anned evaporat ed milk) can b e u sed in making br ead. Refriger at ed milk must al ways be warmed t o 75-85 ° F. DO NOT HEAT MILK ABOV E 100 ° F AS T HIS COULD AFFECT THE YEAST. • WATER used in c ombinatio n[...]

  • Página 6

    6 Or, you c an use a large egg as a substitute for vita l gluten as it too w ill increa se the protein c ontent. If using an egg, a dd it to the li quid in bottom of pa n and red uce the r ecomme nded amo unt of liq uid in r ecipe by two ( 2) ounces (1/4 cu p). Aga in, check the conditio n of the dou gh during the kn ead cycle for any mino r adju s[...]

  • Página 7

    7 MAKE YOUR OWN MIXES To sav e time, money and ener gy, y ou can prepar e your ow n bread mixes and store them in the refrig erator until re ady to use . Si m ply measure all dry ingred ients in recipes, EXCEPT YEAST, in to a plastic b ag or sealable cont ai ner. Label as to th e type of bread and lo af size. Wh en ready to use, let the flour mix t[...]

  • Página 8

    8 MEASUREM ENT EQUIVALENT CHART CUP = FLUID OUNCE = TBSP. = TSP. 1 = 8 = 16 = 48 7/8 = 7 = 14 = 42 3/4 = 6 = 12 = 36 2/3 = 5-1/3 = 10-2/3 = 32 5/8 = 5 = 10 = 30 ½ = 4 = 8 = 24 3/8 = 3 = 6 = 18 1/3 = 2-2/3 = 5-1/3 = 16 ¼ = 2 = 4 = 12 ¼ = 1 = 2 = 6 1/8 = 1 = 1 = 3 ½ = 1 = 3 ¼ = 1-2 = 1-1/2 ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES Afte r you ha[...]

  • Página 9

    9 The select settings offered ar e: Bas ic W hi te 0 Extend bake Whole Wheat 4 Regula r 1 lb. S pecialty 7 French 1 Regula r 5 L arge 1-1/2 lb 8 Swee t 2 Larg e 1-1/2 l b 6 Larg e rapid 9 Dough 3 Larg e dark 1-1/2 lb 10 Quick bread 1 1 J a m 12 One hour bread cycle The ex tend b ake (0) setting allow s you to leng then bak ing tim e after com pleti[...]

  • Página 10

    10 Typic ally E-H will appe ar in disp lay when y ou mak e consecutiv e loaves and f orget to tur n mac hine off between loave s. Allow cha mber to c ool down w ith cove r open 1 0 to 15 m inutes. Plug cord bac k into ou tlet, re progra m control a nd tur n bread m aker on.     OTHER WARNINGS     If E-L or E-S appe ar in d i[...]

  • Página 11

    11 4. Plug bread m aker c ord into a 120 volt AC e lectrical outlet ONL Y. SEL w ill flash in dis play. Press s elect button for ty pe of bread be ing m ade. Pr ogr a m timer if being used. Se e instruct ions on page s 12. 5. Press start button once to turn ma chine on. W hen on, pr ocess time f or setting w ill appear in d ispla y and col on betw [...]

  • Página 12

    12 5. Press start button once to turn ma chine on. W hen turne d on, the dough w ill be m ixed, kne aded and allowe d to rise. At this t ime , “End” w i ll appear in display and audible aler t will soun d to let y ou know the doug h is done . Unlock pan and remove from ma chine. Com plet e recipe follow ing instructio ns. The bre ad m aker will[...]

  • Página 13

    13 BREAKDOWN OF BREAD/DOUGH CYCLE S SETTING 0 1 2 3 4 5 6 7 8 9 10 11 12 Cycle EXTEND BAKE BASIC REG 1 lb BASIC LARGE 1-1/2 lb BASIC LARGE DARK 1-1/2 lb WHOLE WHEAT REG. 1 LB WHOLE WHEAT LARGE 1-1/2 lb WHOLE WHEAT LARGE RAPID 1-1/2 lb FRENCH SWEET DOUGH QUICK BREAD JAM ONE HOUR BREAD CYCLE REST * - - - - 30 min* 30 min* 15 min* - - - - - - Knead 1 [...]

  • Página 14

    14 * T oo much y east. * Use am ount re comm ended in re cipe 5. Gnar ly, k notted top, not sm ooth * Not eno ugh liqu id. * T oo much f lour * T ops of loav es may not all be pe rf ectly shaped , however, this do es not affect wonde rful f lavor of brea d. * Increa se liquid by 1 tables poon. * Measu r e flo ur accurat ely, levelin g off mea surin[...]

  • Página 15

    15 19. WHOOP S ! Machine un plugged b y mistake or pow er lost dur ing use . How can I sa ve the br ead? * If machine in k nead cy cle, reprog ram to the sam e bread se tting and turn m achine ba ck on, * If machi n e in rise cycle, re move do u gh from pan, sh ape and place in greased 9 x5-in ch l o af pan, cove r and a llow to r ise unt il double[...]

  • Página 16

    16 OLD FA SHIONED WHITE BREAD Made w ith milk for a tende r crust and fine texture . Bread just lik e a G randma use d to make that now you ca n make , too! 1 Pound Loaf INGR EDIENT S 1-1/2 Po und L oaf 6 ounce s (3/4 c up) MILK, 75- 85 ° ° ° ° F 9 ounce s (1 c up + 2 T bsp.) 1 tablesp oon BUTTER or MARGARINE 2 tablesp oons 2 cups BREAD FLOUR 3[...]

  • Página 17

    17 EGG BREAD 1 Poun d Loaf ** INGR EDIDENT S 1- 1/2 Pou nd Lo af 5-1/2 o unces ( 2/3 c up) MILK, 75- 85 ° ° ° ° F 5-1/2 o unces ( 2/3 c up) 1 EGG, large 2 1 tablesp oon BUTTER or MARGARINE 1-1/2 ta blespoo ns 2-1/4 c ups BREAD FLOUR 3 cups 1 teas poon SALT 1-1/2 te aspo ons 1-1/2 ta blespoo ns SUGAR 2- 1/2 table spoons 1-1/2 te aspo ons ACTIVE [...]

  • Página 18

    18 100% WHOLE WHEAT BREAD A dense bread , packed with fib er since all who l e wheat flour is u sed. Lon ger rise t ime at wheat settin gs provid e great results . If brea d collapse s during baking pe riod, a dd 1 or 1-1/2 ta blespoons vital w heat gl uten to re cipe f or respe ctive loa f size to preve nt this from hap peni ng. Vital w heat glute[...]

  • Página 19

    19 FRENCH BREAD Crusty on the outs ide, c hewy on the insi de. Just the w ay it shou ld be! 1 Pound Loaf INGR EDIENT S 1-1/2 Po und L oaf 7 ounce s (3/4 c up + 2 Tbsp.) WAT ER, 75-85 ° ° ° ° F 9-1/2 o unces ( 1 cup + 3 Tbsp .) 1 tablesp oon BUTTER or MARGARINE 1 tablesp oon 2-1/2 c ups BREAD FLOUR 3-1/2 c ups 1 teas poon SUGAR 1-1/2 te aspo ons[...]

  • Página 20

    20 RAISIN BREAD What bett er b read to wake up to in the morning! Warm fro m the bread maker o r toasted , a great way to start th e day. 1 Poun d Loaf INGR EDIDENT S 1-1/ 2 Pou nd Lo af 6-1/2 o unces ( 3/4 c up + 1 T bsp) WAT ER, 75-85 ° ° ° ° F 9-1/2 ounc es (1 cup + 3 T bsp.) 1 tablesp oon BUTTER or MARGARINE 2 tablesp oons 2 cups BREAD FLOU[...]

  • Página 21

    21 DOUGH SETTIN G • The recipes in this secti on can be made at the doug h setting. The dou gh setting w ill prepare the dough f or you by kneading it and the n letting it rise a bout 6 0 minutes. T hen the d ough is re move d from the pan, sha ped as desire d and al low ed to rise at room tem per ature before baking in your own ov en. • The ti[...]

  • Página 22

    22 BASIC DINNER ROLL S/BREAD STICKS Make this basic do ugh an d shape into y our fa vorite dinner r olls, su ch as clov erleaf , cres cent and par ker or even bre ad stick s f or f un! Mak es betw een 2 and 3 do zen rolls depend ing on shape made. Freeze an y left-over rolls for ano ther time. INGREDIENTS 8 ounce s (1 c up) WAT ER, 75-85 ° ° ° ?[...]

  • Página 23

    23 HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH FOR CRESCENT ROLLS: FOR CLOVERLEAF ROLLS Divide d ough into 4 equal pieces Divid e dough i nto 54 equ al sized pieces Roll each piece into a ci rcl e ¼-inch th i ck. Rol l each piece in t o a ball. 1. Cut each circle i n to 6 pie shaped wedges 1. Place 3 ball s int o a greased muffin cu p . [...]

  • Página 24

    24 PIZZA DOUGH The s ingle curst re cipe w ill make e nough do ugh for a 12- to 14 i nch pi zza. Crust will be thicker in a 12-inche pan, thinner in a 1 4-inch pan, or use a large cookie she et. The dou ble cr ust recipe will m ake enoug h doug h for tw o 12- or 14 inch pi zzas, ag ain, the cru st will be thicker in the smaller pan, or use t wo coo[...]

  • Página 25

    25 CINNAMON ROLLS No one can resi st these tast e-t emp ting ro l ls, especially when war m from the oven . Can be made the nigh t before, refriger ated a nd then ba ked in t he morning if desired. Just let r olls sit at room tem perature at le ast 30 m inutes bef ore baking . Makes 12 la rge rolls. INGREDIENTS 6-1/2 o unces ( 3/4 c up + 1 T bsp.) [...]

  • Página 26

    26 TRADITIONAL FRENCH BRE AD Shape doug h int o a traditi onal sha ped loaf and bak e in y our own ov en. Mak es 1 larg e loaf . INGREDIENTS 9 ounce s (1 c up + 2 T bsp.) WAT ER, 75-85 ° ° ° ° F 1 tablesp oon BUTTER or MARGARINE 3 cups BREAD FLOUR 1-1/2 te aspo ons SUGAR 1-1/4 te aspo on SALT 2 teas poons ACTIVE DRY YEAST - or - - or - 1-1/2 te[...]

  • Página 27

    27 NUT BREAD This is th e master re ci p e of which variati o ns can b e creat ed as provided b elow. Always make sure to greas e t h e insid e of pan a nd knead b ar with shorteni ng bef ore addi ng ingre dients a nd allow bread t o cool i n pan on rack for a t least 15 m inutes to ensure g ood rele ase. INGREDIENTS 4 tablesp oons VEGETAB LE OIL 6[...]

  • Página 28

    28 MAKING YOUR OWN QUICK BRE AD RECIPES: Your ow n quick bread re cipe s may be pre pared in y our brea d mak er at the quick brea d setting follow ing these g uidelines. • Ge nerously greas e inside of pan a nd knead bar w ith veg etable s hortening . • If using bu tter or margarine, it mu st be soften ed and cut into small p ieces for th o ro[...]

  • Página 29

    29 ONE HOUR BREAD CYCLE Your bread maker has a special cycl e for making fresh, ho t bread in ju st one hour. For b est results, follo w th ese gu ideli n es f or the one ho ur brea d cyc le as it i s used different l y than the o ther bread set t ings on your machin e. • Use fa st rising , instant blending or bre ad ma chine yea st. Use 3 teaspo[...]

  • Página 30

    30 OLD FASHION WHITE BREAD Made w ith milk for a tender crust and fine texture. Bread just like Gra ndma used to m ake. Now you c an ma ke it too! 1 Poun d Loaf INGR EDIDENT S 1-1/ 2 Pou nd Lo af 6 ounce s (3/4 c up) MILK, 75- 85 ° ° ° ° F 9 ounce s (1 c ups + 2 T bsp.) 1 tablesp oon BUTTER or MARGARINE 2 tablesp oons 2 cups BREAD FLOUR 3 cups [...]

  • Página 31

    31 RAISIN BREAD Warm from the b read maker or t oast ed . A great way to st art the d ay. 1 Poun d Loaf INGR EDIDENT S 1-1/ 2 Pou nd Lo af 6 ounce s (3/4 c up) WAT ER, 75-85 ° ° ° ° F 9 ounces ( 1 cups + 2 Tbs p.) 1 tablesp oon BUTTER or MARGARINE 2 tablesp oons 2 cups BREAD FLOUR 3 cups 1-1/2 ta blespoo ns DRY MILK 2 tablesp oons 1-1/2 ta bles[...]

  • Página 32

    32 FRENCH BREAD Crusty on the outs ide, c hewy on the insi de. Just the w ay it shou ld be. 1 Poun d Loaf INGR EDIDENT S 1-1/ 2 Pou nd Lo af 6 ounce s (3/4 c up) WAT ER, 75-85 ° ° ° ° F 9 ounces ( 1 cups + 2 Tbs p.) 1 tablesp oon BUTTER or MARGARINE 1 tablesp oon 2 cups BREAD FLOUR 3 cups 1-1/2 te aspo ons SUGAR 1tablesp oon ½ tea spoon SALT ?[...]

  • Página 33

    33 90 DAY WARRANTY Your W est Be nd  Warra nty cove rs f ailures in the m aterials a nd workma nship of this Brea d Maker for 90 day s from the date of origin al purcha se. Any failed part of the Bread Maker w ill be repaired o r replaced without charge. This wa rranty gives y ou specif ic legal r ights and y ou may also hav e other rig hts whic[...]