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Sencor SBR 760 Manual

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- 9 - Copyright © 2017, Fast ČR, a.s.
Basic bread recipe
340 ml of water
1 small measuring spoon of salt
3 large measuring spoons of white sugar
2 large measuring spoons of vegetable oil
3 ¾ measuring cups of bread our
2 ½ large measuring spoons of dried low-fat milk
2 small measuring spoons of our improver
1 ¼ small measuring spoons of dried yeast
Breadmaker settings: Program 1 – BASIC , loaf size: 900 g, crust:
as preferred.
Wholemeal bread
340 ml of water
1 small measuring spoon of salt
2 ½ large measuring spoons of white sugar
1 ½ large measuring spoons of vegetable oil
1 ¾ measuring cups of wholemeal our
2 measuring cups of bread our
2 large measuring spoons of dried low-fat milk
2 small measuring spoons of our improver
1 ¼ small measuring spoons of dried yeast
Breadmaker settings: Program 2 – WHOLE WHEAT , loaf size:
900 g, crust: as preferred.
French bread
340 ml of water
1 ½ small measuring spoons of salt
2 ½ large measuring spoons of white sugar
1 ¼ large measuring spoons of vegetable oil
3 ¾ measuring cups of bread our
2 ½ large measuring spoons of dried low-fat milk
2 small measuring spoons of our improver
1 ¼ small measuring spoons of dried yeast
Breadmaker settings: Program 3 – FRENCH, loaf size: 900 g, crust:
as preferred.
Sweet bread
240 ml of water
2 eggs
½ measuring cup of white sugar
½ small measuring spoon of salt
1 ½ large measuring spoons of vegetable oil
3 measuring cups of bread our
2 ½ large measuring spoons of dried low-fat milk
2 small measuring spoons of our improver
1 small measuring spoon of dried yeast
Breadmaker settings: Program 5 – SWEET, loaf size: 900 g, crust:
as preferred.
Cake
4 eggs
80 ml of milk
1 large measuring spoon of melted butter
½ small measuring spoon of salt
2 ½ large measuring spoons of brown sugar
3 ¾ measuring cups of our
1 ½ small measuring spoons of cream of tartar (potassium
bitartrate)
½ small measuring spoon of baking soda
2 large measuring spoon of dried yeast
Note:
First whisk the eggs separately and only then add them
with the other ingredients into the baking container.
Breadmaker settings: Program 6 – CAKE
TROUBLESHOOTING GUIDE TO BAKING
No. Problem Cause Solution
1. Smoke coming
from the
ventilation
openings while
baking
Certain ingredients are
stuck on the bottom
heating element or have
come close to it. Upon rst
use, it may be caused by
oil residues on the heating
element.
Disconnect the breadmaker
from the power grid, allow it
to cool down, and clean the
heating element.
2. The bread
centre is
collapsing.
The bread remained in the
breadmaker in the keep
warm mode for too long.
Do not leave the bread in the
breadmaker until the very
end of the keep warm mode.
3. It is very
dicult to
remove the
bread.
The kneading blades A3 are
stuck in the loaf.
Move the shaft to release
the loaf from the baking
container A4. Then clean
the baking container A4
and the kneading blades A3
according to the instructions
in chapter Cleaning and
maintenance.
4. Ingredients are
unevenly mixed
and are baked
incorrectly.
1. Incorrect program
selection
Set the correct program.
2. You have opened the lid
A2 several times after
starting aprogram.
Please do not open the lid A2
during the last rising.
3. The resistance during
mixing is too great, so
the kneading blade A3 is
almost not turning and
not kneading suciently.
Check that the kneading
blades A3 turn freely, then
take out the baking container
A4 and start the breadmaker
without load. If the appliance
does not function as usual,
please contact an authorised
service centre.
5. The motor
is making
anoise but the
ingredients
are not being
mixed together.
The baking container A4 is
not correctly seated or the
dough is too bulky.
Check that the baking
container A4 is correctly
seated and that the dough
has been prepared according
to the recipe and that the
ingredients have the correct
weight.
6. The bread is
so large that
it is pressing
against the
lid A2.
Too much yeast, our or
water, or the ambient
temperature is too high.
Check the described factors,
reduce the amount of
ingredients in an appropriate
manner.
7. The bread is
too small or
leavening did
not occur.
No yeast or an insucient
amount of yeast, or the
yeast is not active due to
an excessively high water
temperature, or the yeast
was mixed together with
the salt, or the ambient
temperature is too low.
Check the amount and
activity of the yeast, move the
breadmaker to an appropriate
room temperature.
8. The dough is
too bulky and
is owing out
of the baking
container A4.
Excessive amount liquids
causing the dough
structure to be too ne, or
too much yeast.
Reduce the amount of liquids
and yeast.
9. The bread falls
apart in the
middle.
1. Inappropriate our or
aour with an expired
use-by date.
Use the correct type of our
and check its use-by date.
2. Too much water makes
the dough too moist and
ne.
Modify the amount of water
in the recipe.
10. Bread structure
is too dense.
1. Too much our or not
enough water.
Reduce the amount of our or
increase the amount of water.
2. Too many fruit
ingredients or too much
wholemeal our
Reduce the amount of the
respective ingredients and
increase the amount of yeast.
… 9


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