User manual SEVERIN BM 3983

[. . . ] Bread-maker TABLE OF CONTENTS Technical specifications Important safety instructions Your bread-maker Control panel Using the bread-maker Programme functions Before first use Operation Cleaning and care Troubleshooting Recipes Guarantee 16 17 18 19 21 22 22 23 24 24 25 28 TECHNICAL SPECIFICATIONS Model no. : BM 3983 Operating voltage: 230 V~, 50 Hz Power consumption: 450 W Baking capacity: max. 600g flour for a 1000g loaf Approximate dimensions: 35 cm (W) x 22 cm (D) x 30 cm (H) Weight: 4. 6 kg Timer: Pre-programmable up to12:58 hours Programme functions: 12 Accessories: Measuring cup and measuring spoon This product complies with all binding CE labelling directives. 16 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. Do not touch any hot parts of the unit. Be sure to use an oven-cloth or suitable gloves when removing the bread. [. . . ] - Always make sure that the unit is placed well out of children's reach, especially while it is 21 operating. - Do not touch the steam vents at the rear of the unit, nor the viewing window in the lid: these parts heat up during operation. - After use, ensure that te appliance is disconnected from the power supply and has cooled down completely before cleaning. PROGRAMME FUNCTIONS 1= STANDARD This programme is used most frequently and suitable for breads with a high content of wheat flour. 2= WHITE BREAD/FRENCH BREAD Suitable for typical light dough such as White bread/French bread. 3= WHOLEMEAL In comparison to the STANDARD setting, this programme has extended rising and baking phases, since the dough for bread with a high rye or wholemeal flour content tends to rise less strongly than dough containing wheat flour. 4= CAKES Because of its relatively high sugar content, sweet yeast dough tends to brown more quickly; in this programme, the baking phase is therefore shorter. 5= SHORT PROGRAMME, 750g Suitable for recipes up to 750g; the loaves will also turn out smaller and firmer than usual. 6= SHORT PROGRAMME, 1000g Suitable for recipes up to 1000g; the loaves will also turn out smaller and firmer than usual. 7= BISCUITS, PASTRY Suitable for preparing biscuits, when using baking powder instead of yeast. 8= WHEAT AND RYE BREAD (750g) In comparison to the STANDARD setting, this programme has a pre-heating phase and is suitable for breads with different types of flour. 10 = DOUGH, LIGHT In comparison to the DOUGH setting, this dough turns out lighter. Do not open the lid after this second kneading phase, but wait until the programme has finished. - Once the bread or dough is ready, a multiple acoustic signal is heard and the time display shows 0:00 and . - Should you forget to press the button and to remove the bread immediately, it will be kept warm automatically for a period of 60 minutes ( ). Should the dough hook be stuck in the bread, it should be removed carefully. To avoid damage or scratches to the anti-stick coating, do not use any metallic or otherwise unsuitable objects. To allow the underside of the loaf to cool down as well, it should be placed on a suitable wire rack. Do not attempt to cut the bread until it has cooled down. 23 CLEANING AND CARE Caution: before cleaning the appliance, ensure that the plug has been removed from the wall socket, and that the appliance has cooled down. - Remove the baking-tin from the appliance, and take out the dough hook. The baking-tin and the dough hook may be cleaned using hot water and a mild detergent. If you are unable to separate the dough hook from the baking tin using normal force, let it soak in lukewarm water for approximately 30 minutes. [. . . ] Programmes: STANDARD, WHITE BREAD/FRENCH BREAD or WHOLEMEAL BREAD, depending on the type of flour used Jam, Marmalade The basic recipe consists of finely cut or puréed fruit and gelatine sugar. Information about the correct proportions of fruit and gelatine sugar may be found on the sugar packaging. - Before the fruit is cut into small pieces or puréed, it must be washed and, if necessary, peeled. - Place the fruit and gelatine sugar into the baking-tin while making sure that it is not filled more than two-third, since the marmalade may tend to foam up during the cooking process. [. . . ]