Manual Severin BM 3990 (page 23 of 180) (English, German, Dutch, Danish, French, Italian, Polish, Swedish, Spanish, Finnish)

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5 = CAKES WITH YEAST

Because of its relatively high sugar content, sweet yeast dough tends to brown more quickly; in

this programme, the baking phase is therefore shorter.

6 = SHORT PROGRAMME, 700g

Suitable for recipes up to 700g; the loaves will also turn out smaller and firmer than usual.

7 = SHORT PROGRAMME, 1000g

Suitable for recipes up to 1000g; the loaves will also turn out smaller and firmer than usual.

8 = DOUGH

This programme does not include a baking phase. After the programme has finished, the dough

(e.g. pizza dough) can be removed and then baked in a conventional oven.

9 = JAM, MARMALADE

Suitable for preparing jam, marmalade. During preparation, make sure the baking-tin is only two

thirds full of all the ingredients (approx. 1000g), since the mixture may tend to foam up.

10 = NORMAL CAKES

Suitable for cakes where baking powder is used instead of yeast.

11 = SANDWICH

Suitable for baking sandwich bread. The bread has a light structure and a thin crust.

12 = BAKING

Suitable for baking dough (e.g. dough previously kneaded using the DOUGH programme). In

this way, the rising phase can be modified according to the type of dough before the BAKING

programme is started.

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 firmer 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 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. 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 ‘•’.

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Severin BM 3990 Manual

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