Hi Sue and Stu,

I don't know if this is for the exact model you have but it might be helpful:

Welbilt Bread Machine Instructions from Manual
rec.food.cooking/Jo Ann Hill (1996)

I have an older (1992) low-end Welbilt breadmaker. There is only one page of instructions in the manual; the rest is recipes. The instructions, essentially, are:

Put the yeast in first, at about the 11:00 position in the pan.

Put the liquid in last. Temperature should be between 75 and 85, NO hotter.

Select crust (light, medium, dark). Push start.

When it beeps several times, dough is ready to be removed for other use (e.g., breadsticks).

When it beeps after about 2 1/2 hours and light is flashing, it's done.

Take bread out right away to prevent sogginess.

For best results, don't use with a timer (I've done this, though, and it comes out OK I think).

For best results, use bread flour (I use about half and half, and it does fine).

Clean out the spilled flour periodically so it doesn't cause smoking in the machine.

It makes a 1-pound loaf (when deciding on amount of ingredients from recipes).

Basic White Bread Recipe:

1 1/2 tsp. yeast
2 cups flour
1 1/2 tbsp. sugar
1 tbsp. butter or margarine
1 tbsp. dry milk
1 tsp. salt
3/4 cup water

Put it all in. Select crust. Push start.

My best tip for using it: peek in after the dough is all mixed and kneading is taking place. Add flour/water if dough looks too sticky/dry. Add only a teeny bit at a time, it's easy to overdo!

Happy Baking!

Betsy
www.recipelink.com