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Silvercrest SBB 850 A1 - IAN 89209 Manual

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Timer-Function
The timer function allows you to do time-delayed
baking.
With the arrow buttons
▲ and ▼ ả enter in the
desired completion time for the baking process. The
maximum time delay amounts to 15 hours.
ƽ Warning! Before you bake a particular type
of bread with time delay first try out the recipe
under observation, to ensure that the
relationships of the ingredients to each other
are correct, the dough is not too firm or too
thin, and that the amounts are not too large
and could possibly overflow. Risk of fire!
Select a Programme. The display Ạ indicates the
required baking time.
With the arrow key
▲ ả you can postpone the
end of the Programme. The first activation pushes
the completion time back to the next full interval of
10 minutes. Each subsequent activation of the
arrow key
▲ ả pushes the completion time back by
10 minutes. You can accelerate this procedure by
holding the button pressed down. The display
shows you the whole period of the baking time and
delay time. On a possible exceeding of the possi-
ble time delay you can correct the time with the
arrow button
▼ ả. Confirm the programming of
the timer with the Start/Stop button ạ. The colon
on the display Ạ flashes and the programmed time
starts to run.
As soon as the programme starts, the operation
indicator lamp Ấ glows.
When the baking process has been completed, ten
acoustic signals are sounded and the display Ạ
indicates 0:00.
Example:
It is 8:00 a.m. and you would like to have fresh
bread in 7 hours and 30 minutes, in other words
at 3:30 p.m. First of all select Programme 1 and
then press the arrow button ả until 7:30 appears
in the display Ạ, as the time period to be allowed
for completion is one of 7 hours and 30 minutes.
Note:
The timer function cannot be activated with the
Programme "Jam".
Note:
With time delayed baking please do not use perish-
able ingredients such as milk, eggs, fruit, yoghurt,
onions etc.
Before baking
For a successful baking process, please consider
the following factors:
Ingredients
Note:
Take the baking mould out of the housing befo-
re putting in the ingredients. Should ingredients
drop into the baking area, a fire may be caused by
them burning on the heating elements.
• Always place ingredients into the baking
mould in the sequence specified .
• All ingedients should be at room temperature,
to ensure an optimal rising result from the yeast.
• Ensure that you measure the ingredients precisely.
Even negligible deviations from the quantities spe-
cified in the recipe may affect the baking results.
… 77 …


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