User manual SEVERIN BM 3990

[. . . ] 16 ╞ 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 18 20 21 22 25 25 25 26 27 28 30 30 17 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. — The bread-maker should only be connected to an earthed socket installed in accordance with the regulations. [. . . ] With a shortened rising phase, the loaves will turn out slightly smaller and firmer than usual. Best results are generally achieved with a water temperature of around 48-50°C. 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, WHITE BREAD, WHOLEMEAL, CAKES WITH YEAST, CAKE 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. An acoustic signal indicates when the most suitable time for adding these ingredients has been reached. The table below shows the most suitable times as ‘•’. Programme running time Acoustic signal during programme Menu 9 JAM, MARMALADE Menu 12 BAKING 2:53 3:00 60 min. Total 1:20 Total 1:00 24 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). € 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. BEFORE FIRST USE – Remove the baking-tin by turning it anti-clockwise. € Fit the kneading hook into its socket inside the baking-tin and fill the tin with around125ml of water. € Replace the baking-tin in the unit and turn it clockwise to lock it. € Press the -button and let the unit heat up for approximately 10 minutes with the lid open. This will remove the smell typically encountered when first activating the heating elements. 3 seconds to switch the bread-maker off (this is confirmed by an acoustic signal); now remove the plug from the wall socket and allow the appliance to cool down. € Clean the unit again as described in the section Cleaning and Care. OPERATION – Open the lid, turn the baking-tin anti-clockwise and remove it. [. . . ] € After the programme has finished, remove the plug from the wall socket, and carefully take out the baking-tin using an oven cloth. additional recipe information The bread-maker is designed to process recipes with a flour content of up to 550g. In order to prevent the dough rising over the edge of the baking-tin and to ensure that the dough is properly and thoroughly kneaded, do not exceed these limits. Sugar assists the yeast as a rising agent, and tends to make the crust darker and thicker. [. . . ]