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Need help?Do you have a question about the SEVERIN 160 BREAD-MAKER and is the answer not in the manual?
General| Brand | SEVERIN |
|---|---|
| Model | 160 BREAD-MAKER |
| Category | Bread Maker |
| Language | English |
Details on safe operation, handling hot parts, electrical connection, and usage limitations.
Explains the information shown on the LCD display, including programme selection and time.
Instructions on using the timer for delayed start and considerations for perishable ingredients.
Details on how to select the desired browning level for bread.
Guide to selecting one of the 12 available programmes using the menu button.
How to start, stop, and interrupt the bread-making programme using the Start/Stop button.
Information on pre-selecting the loaf size for specific baking programmes.
Description of the standard programme for breads with high wheat flour content.
Suitable for typical light dough White bread/French bread.
For bread with high rye or wholemeal flour content, with extended rising phases.
For preparing biscuits using baking powder instead of yeast.
For sweet yeast dough, with a shorter baking phase due to higher sugar content.
For recipes up to 750g, resulting in smaller and firmer loaves.
For recipes up to 900g, resulting in smaller and firmer loaves.
For kneading and rising dough, without a baking phase.
For preparing jam and marmalade, requires monitoring due to foaming.
Suitable for cakes where baking powder is used instead of yeast.
For baking sandwich bread with a light structure and thin crust.
For baking dough that has been previously kneaded, allowing modification of the rising phase.
Steps for fitting the hook, adding liquids and solids, and selecting programmes.
How to interrupt a programme, signals for completion, and removing the bread.
Instructions for safely removing the hot baking-tin and cooling the bread.
Guidelines for cleaning the bread-maker, baking-tin, and kneading hook safely.
Tips for maintaining the appliance and preparing it for storage.
Troubleshooting tips for bread with a strong smell, often related to yeast quantity.
Solutions for bread with a wet or sticky surface after baking.
Addressing issues where the programme fails to start after pressing the start button.
Ingredients and instructions for preparing wheat and rye bread with soy seeds.
Ingredients and instructions for preparing onion bread.
Ingredients and instructions for preparing cheese bread.
Ingredients and instructions for preparing sweet bread.
Ingredients and instructions for preparing fruit bread.
Ingredients and instructions for preparing white or French bread.
Ingredients and instructions for preparing different types of wheat bread.
Ingredients and instructions for rye-wholemeal-wheat bread.
Ingredients and instructions for preparing wheat and rye bread.
Ingredients and instructions for preparing bran bread.
Ingredients and instructions for oat flake bran bread.
Instructions for preparing pizza dough using the bread-maker.
Steps for preparing jam and marmalade using the dedicated programme.
Tips on adding ingredients, temperature effects, and sugar/salt roles in baking.
Guidance for using flour mixtures for allergies and gluten-free types.
Techniques for processing dough and preventing cracks in the loaf.
Explanation of common abbreviations like tsp, tbs, g, and ml used in recipes.
Instructions on how to properly dispose of old or defective appliances.
Details on the two-year guarantee, coverage, and conditions for repair or replacement.
