User manual SEVERIN BM 3992

[. . . ] 17 ╞ TABLE OF CONTENTS Bread-maker IMPORTANT SAFETY INSTRUCTIONS YOUR BREAD-MAKER CONTROL PANEL PROGRAMME FUNCTIONS USING THE BREAD-MAKER BEFORE FIRST USE OPERATION CLEANING AND CARE TROUBLESHOOTING RECIPES TECHNICAL SPECIFICATIONS GUARANTEE 19 21 23 24 26 26 26 27 28 29 32 32 18 IMPORTANT SAFETY INSTRUCTIONS Before using the bread-maker, please read the following instructions carefully. — The surface of the housing and the steam vents heat up during operation. Be sure to use an oven-cloth or suitable gloves when removing the bread. Make sure to touch only the lid handle when opening the unit. [. . . ] € Extra-short programme: This programme allows for baking bread in a shorter time. With a shortened rising phase, the loaves will turn out slightly smaller and firmer than usual. Please keep in mind that warm water must be used. Best results are generally achieved with a water temperature of around 48-50°C. We recommend using a suitable food thermometer. With the temperature too low, the bread may not rise sufficiently strongly; too high a temperature will cause the yeast contained in the dough to rise too early, again leading to an unsatisfactory baking result. In the programmes STANDARD, WHOLEMEAL, CAKES WITH YEAST, GLUTEN-FREE and SANDWICH, you may add such ingredients as wheat germ, sunflower seeds, herbs, caraway seeds, ground pepper, ground nuts, muesli, hominy grits, finely cut bacon cubes etc. A 12-beep acoustic signal indicates when the most suitable time for adding these ingredients has been reached. The table below shows those suitable times. : 22 22 22 47 47 47 22 22 22 23 23 23 - 2:25 53 60 50 2:40 52 55 48 2:55 50 53 50 2:27 55 60 45 0:32 48 51 90 1:19 1:30 0:14 95 100 - 9 10 11 - 3:55 1:05 1:00 2:55 0:15 - 60 50 60 60 60 57 - Important information – If you observe flour residue on the walls of the baking-tin, open the lid during the kneading phase, and use a rubber scraper to move the flour back into the dough so that it can be properly processed. € When using yeast, the kneading hook may be removed after the final kneading phase. USING THE BREAD-MAKER Your new bread-maker allows you to: – bake breads to various recipes, some of which can be found in the appendix to this manual. However, this bread-maker also allows you to use commercially available ready-to-bake mixtures with up to 500g of solid ingredients (for a loaf of up to 1000g). - The two smaller baking tins can be used for making smaller loaves. The volume of the two smaller tins is about 2/3 of the large baking-tin volume. € Only recipes with a flour content of 200 – 550g should be used with this bread-maker. Should the flour content fall short of this minimum, thorough kneading of the dough cannot be ensured. Excessive flour content may result in the dough rising over the edge of the baking-tin. € Fit the kneading hooks into their sockets inside the baking-tin and fill the tin with around 125ml of water. Make sure that it locks firmly into place. € Insert the plug into a suitable wall socket. – Use the button to select programme 11 (BAKING). [. . . ] Sugar assists the yeast as a rising agent, and tends to make the crust darker and thicker. Salt gives a firmer texture to the dough and slows the rising process down. When adding additional ingredients of a liquid nature to a recipe, make sure that the quantity of liquid given in the recipe is reduced accordingly. This applies, for instance, when eggs, fresh cheese or yoghurt are used. [. . . ]