Severin Breadmaker BM 3986 BM3986 Handbuch
Produktcode
BM3986
Sourdough bread
Ingredients:
740g
1050g
Ingredients
1
1
1
/
2
pack
dry yeast
250
340
g
rye flour
250
340
g
wheat flour type 1050
1
1
1
/
2
tsp.
salt
1
/
2
3
/
4
tsp.
bread spice
1
/
2
3
/
4
pack
dry sourdough
350
450
ml
water
Programme:
STANDARD
Browning:
MEDIUM
Note: dry sourdough is a concentrate and is
available in pack form of 15g.
Wheat bread
Ingredients:
750g
1100g
Ingredients
1
1
3
/
4
tsp.
dry yeast
220
340
g
wheat flour type 550
230
360
g
wheat flour type 1050
1
1
/
2
2
tsp.
salt
1
/
2
1
tsp.
sugar
1
1
/
2
2
tsp.
sourdough powder from
sour dough
210
320
ml
buttermilk
120
180
ml
milk
Programme:
STANDARD
Browning:
MEDIUM
Oat flake bran bread
Ingredients:
750g
1050g
Ingredients
3
/
4
1
1
/
2
tsp.
dry yeast
360
470
g
wheat flour type 550
110
145
g
oat flake bran
1
1
/
2
2
tbs.
sugar
2
2
3
/
4
tsp.
salt
2
2
3
/
4
tbs.
butter
380
490
ml
milk
Programme:
WHOLEMEAL
Browning:
MEDIUM
Commercially available ready-to-bake
mixes
Various ready-to-bake mixes are commer-
cially available.
- Put up to 750g of the ready-to-bake mix
mixes
Various ready-to-bake mixes are commer-
cially available.
- Put up to 750g of the ready-to-bake mix
and the required amount of dry yeast
into the baking-tin.
into the baking-tin.
- Add the corresponding quantity of
liquid.
Programme:
STANDARD, WHITE
BREAD/FRENCH BREAD or
WHOLEMEAL, depending on the type of
flour used.
WHOLEMEAL, depending on the type of
flour used.
Jam, marmalade
The basic recipe consists of finely cut or
puréed fruit and gelatine sugar in the
proportion of 2:1. Information about the
correct proportions of fruit and gelatine
sugar may also be found on the sugar
packaging.
- Before the fruit is cut into small pieces
The basic recipe consists of finely cut or
puréed fruit and gelatine sugar in the
proportion of 2:1. Information about the
correct proportions of fruit and gelatine
sugar may also be found on the sugar
packaging.
- Before the fruit is cut into small pieces
or puréed, it must be washed and, if
necessary, peeled.
necessary, peeled.
- Weigh out around 900g of fruit. To
prevent the marmalade from over-
foaming and spilling, do not exceed this
quantity. The fruit is now cut into small
pieces (max 1cm) or puréed.
foaming and spilling, do not exceed this
quantity. The fruit is now cut into small
pieces (max 1cm) or puréed.
- Place the fruit and approx. 500g of
gelatine sugar in the proportion of
about 2:1 into the baking-tin. For jam
made from berries, 1 tbs. of lemon juice
should be added.
about 2:1 into the baking-tin. For jam
made from berries, 1 tbs. of lemon juice
should be added.
- Start the programme JAM,
MARMALADE.
- This process should be carefully
monitored. Use a rubber scraper to
remove the sugar residue from the walls
of the baking-tin.
remove the sugar residue from the walls
of the baking-tin.
- After the programme has finished,
remove the plug from the wall socket
and carefully take out the baking-tin,
using an oven cloth.
and carefully take out the baking-tin,
using an oven cloth.
- Carefully transfer the jam or marmalade
into prepared jars. Close the jars tightly
afterwards, and allow them to cool
down.
afterwards, and allow them to cool
down.
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