SEVERIN BM-3990 - Programme Timing and Ingredients; Short Programme Details

19
∙ Short Programme 700g and 1000g:
These programmes are suitable for baking bread in a shorter period of time. With a shortened rising phase, the loaves will turn
out slightly smaller and fi rmer 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 suffi ciently 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, sunfl ower seeds, herbs, caraway seeds, ground pepper, ground nuts, muesli, hominy grits, fi nely
cut bacon cubes etc. according to taste.
∙ 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
1
Standard
2
White bread/
French bread
3
Wholemeal
4
Biscuits,
pastry
5
Cakes with
yeast
6
Short,
750 g
7
Short,
900g
8
Dough
(900g)
10
Normal
cakes
11
Sandwich
1
st
Kneading phase
9 min. 16 min. 9 min.
7 min. 10 min. 12 min. 8 min. 20 min. 10 min. 15 min.
10 min. 18 min. 10 min.
1
st
Rising phase 20 min. • 40 min. • 25 min. 5 min. 5 min. - - - 5 min. 40 min.
2
nd
Kneading phase
14 min. 19 min. 18 min. •
8 min. 20 min. • - - - 20 min. • 5 min. •
15 min. 22 min. 20 min. •
2
nd
Rising phase 20 min. 20 min. 20 min. - 20 min. - - 20 min. 29 min. 24 min.
Short stirring phase (Knock back) 30 sec. 30 sec. 30 sec. - 30 sec. - - 30 sec. 30 sec. 30 sec.
3
rd
Rising phase
4 min.
30 sec.
9 min.
30 sec.
14 min.
30 sec.
-
9 min.
30 sec.
--
9 min.
30 sec.
30 sec. 30 sec.
Last rising phase
45 min. 50 Min 70 min. -
55 min.
11 min. 9 min. 40 min. 35 min. 40 min.
50 min.
Baking
60 min. 65 min. 55 min.
80 min.
50 min.
35 min.
40
min.
- 70 min.
50 min.
65 min. 70 min. 60 min. 60 min. 55 min.
Programme running
time
2:53 3:40 3.32
1:40
2:50
0:58 0:58 1:30 2:50
2:55
3:00 3:50 3:40 2:55 3:00
Acoustic signal during programme x x x - x - - - x x
Menu 9 JAM, MARMALADE Pre-heating 15 min. Heating and kneading phase 45 min.
Standing phase
20 min.
Total 1:20
Menu 12 BAKING Baking 60 min. Total 1:00
Important information
∙ If you observe fl our residue on the walls of the baking-tin, open the lid during the kneading phase, and use a rubber scraper to
move the fl our back into the dough so that it can be properly processed.
Close the lid afterwards.
∙ When using yeast, the kneading hook may be removed after the fi nal kneading phase.