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Severin BM 3990 Manual

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Astuce:
Une fois le programme terminé, retirez la pâte du moule. Laisser lever la pâte à température ambiante
pendant 30 minutes environ.
Abréviations :
C.à.c. = cuillerée à café (cuiller à doser : 1 c.à.c.) = 5 ml
C.à.s. = cuiller à soupe (cuiller à doser : 1 c.à.s.) = 15 ml
g = gramme
ml = millilitre
Mélanges prêts à l’emploi, disponibles dans le commerce
Divers mélanges prêts à l’emploi sont disponibles dans le commerce.
Dans le moule, versez jusqu’à 500 g de mélange ainsi que la quantité requise de levure de –
boulanger en poudre. En fonction des ingrédients, il est possible que seule la moitié du mélange
ne soit utilisée à la fois.
Ajoutez la quantité de liquide correspondante. –
Programme : NORMAL, PAIN BLANC/CROUSTILLANT ou PAIN COMPLET, selon le type de
farine utilisé.
Confitures, Marmelades
La recette de base consiste en des fruits finement coupés ou en purée et de sucre additionné de pectine
(avec un rapport de, par ex., ‘2:1’). Vous pouvez trouver les proportions exactes concernant les quantités
de fruits et de sucre additionné de pectine sur les paquets de sucre.
Lavez les fruits et, si nécessaire, pelez-les. –
Pesez environ 900g de fruits, mais respectez toujours les quantités totales maximum pour éviter –
que le mélange ne mousse et ne déborde. Les fruits doivent être coupés en petits morceaux (max.
1 cm) ou écrasés en purée.
Placez les fruits et 500 g de sucre additionné de pectine dans le moule. Si vous faites de la –
44
Pain complet au seigle
Ingrédients :
Programme : 1 / Normal
Réglage
d’eau 220 350 ml
de yaourt naturel à 3,5%
m.g
110 175 ml
de sel 1 ½ 2 ½ c.à.c.
de sucre ¼ ¾ c.à.c.
de farine de froment type
550
230 350 g
de farine de froment type
1150
230 350 g
de levure de boulanger 1 ¼ 2 c.à.c.
Rendement. approximatif 700g 1150g
Pâte à Pizza
Ingrédients :
Programme : 8 / Pâte
Réglage
d’eau 230 ml
d’huile d’olive 3 c.à.s.
de sel 2 c.à.c.
de sucre 1 c.à.c.
de farine de froment type
550
400 g
de levure de boulanger 2 c.à.c.
Rendement. approximatif 600g
… 44 …


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