This is for scs49. Do you by any chance still have anything for the Welbilt breadmaker modem ABM 3900? I would sure love to get a copy of it from you if so. I was unable to be on my feet due to an injury for sometime & a friend gave me this but no instructions or recipes. I have never used a breadmaker before & didn't want to guess & waste ingredients with food as expensive as it is nowadays. Please let me know if you can help me with this. I would be willing to pay the cost if you would have to mail it but I know there is ways to send thru email also. Thanks so much, Vicki

A couple of months ago, with the help of GW experts, I decided on the Zoji Virtuoso from BB & B with a 20% off coupon, which helps a lot on the hefty price. I absolutely love it. It bakes perfectly. No problems at all. I can't compare it to anything, since I have never baked breads before, but I have had no failures. Have made cinnamon rolls twice (baked in the oven), several basic white loaves, a whole wheat jalapeno and jack cheese loaf, two pound cakes, and a cinnamon raisin loaf. All of the latter were baked in the machine. The Virtuoso completely solves the crust problem. Breads in the Virtuoso have come out perfectly brown all around, as you can see in the link I posted at the bottom of this entry. You have your choice of 3 crust darkness levels. The one below is medium. I used light for the poundcakes. I don't know how to link to more than one thread, so here is the title of the thread where people were helping me choose a machine: ''Time to spend my Christmas $$$--Which Zoji?'' You can search for it, if you want to see what I was told. I started a few threads with the first breads I made. Here's a link to the first one: Here is a link that might be useful: First bread. This post was edited by Bellsmom on Sat, Mar 2, 13 at 21:58

How long do they usually take to bake a two pound loaf? I can't find anything in the manual, and I'm curious. Mine seems to take a long time. But the bread is very good.

My hands just now are at their warmest--unusually warm as in they feel hot to me (from eating and kitchen cleanup)--and by my infrared thermometer are about 83° F. The meat thermometer in the drawer is at 80°. My guess is that the drawer one hasn't come down yet since the kitchen was warmer during the day. It was very hot out today but the air conditioner was on so it didn't get above 80° in there. The thermostat just outside the kitchen door, where it is noticeably cooler, says 76°. The soapstone island is 73.5° right over the u/c fridge, according to the infrared, and the tile perimeter is 77°. The rear of the soapstone above the cable box and the waste heat from the fridge, though directly under the a/c vent, is 81.5°. The side nearer the windows is 77° and the side on the interior is 75.5° It's a small island. I think the long way, windows to interior, is 5'. The tile feels like ambient, so I'm guessing it's currently about 77° air temperature in there. Make of all that what you will. I always use a board for yeast breads. I roll pie crusts on the cold spot over the fridge on a silpat. I never thought of it being cooler there. Over the Summer I learned to chill everything, including silpat, rolling pin, pie plate and all ingredients (e.g., flour and salt) to counter the slumpy mess that Summer heat can bring on. The cool spot isn't pie cool. :)