Manual Severin BM 3990 (page 29 of 180) (English, German, Dutch, Danish, French, Italian, Polish, Swedish, Spanish, Finnish)

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Commercially available ready-to-bake mixes

Various ready-to-bake mixes are to be found.

Put up to 500g of the ready-to-bake mixture and the required amount of dry yeast into the baking- –

tin. Depending on the size of the mix, it may be that only half of the mix can be used at a time.

Add the corresponding quantity of liquid. –

Programme: STANDARD, WHITE BREAD or WHOLEMEAL, depending on the type of flour used.

Jam, marmalade

The basic recipe consists of finely cut or puréed fruit and gelatine sugar (e.g ‘2:1’). Information about the

correct proportions of fruit and gelatine sugar may be found on the sugar packaging.

Wash the fruit and, if necessary, peel it. –

Weigh out about 900g of fruit, but always observe the overall quantity limits to prevent the –

mixture from foaming and spilling out. The fruit should be cut into small pieces (max. 1 cm) or

puréed.

Place the fruit and 500 g gelatine sugar into the baking-tin. When making marmalade from –

berries. add 1 tbs. of lemon juice and blend in well.

Start the JAM, MARMALADE programme. –

Carefully monitor the process. Use a rubber scraper to remove any sugar residue from the walls –

of the tin.

After the programme has finished, remove the plug from the wall socket, 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.

The baking-tin should be thoroughly rinsed immediately after use. –

Additional recipe information

The bread-maker is designed to process recipes with a flour content of up to 550g. In order to

prevent the dough rising over the edge of the baking-tin and to ensure that the dough is properly and

thoroughly kneaded, do not exceed these limits.

All ingredients should be at normal room temperature.

Sugar assists the yeast as a rising agent, and tends to make the crust darker and thicker.

Salt gives a firmer texture to the dough and slows the rising process down.

When adding additional ingredients of a liquid nature to a recipe, make sure that the quantity of

Pizza dough

Ingredients:

Programme 8 / Dough

Setting

water 230 ml

olive oil 3 tbs.

salt 2 tsp.

sugar 1 tsp.

wheat flour, type 550 400 g

dry yeast 2 tsp.

approx. yield 600g

Tip:

Once the programme has finished, remove the

dough from the baking-tin. Let the dough rise

at room temperature for approximately 30

minutes.

Abbreviations:

tsp. = teaspoon (measuring spoon: 1 tsp.) = 5 ml

tbs. = tablespoon (measuring spoon: 1 tbs.) =

15 ml

g = gram

ml = millilitre

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Severin BM 3990 Manual

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