Severin BM 3986
Contents
1. heating on off 750 Stirring 1 Kneading phase 2 Kneading phase Acoustic signal Display message st rising phase rn re nr 12 5 min w o heat 8 min N w heating 2 34 2 45 45 Smoothing phase 2nd rising phase Smoothing phase w nr Final rising phase Baking Standing phase without heating Keeping warm Programme running time Timer pre programming nr nr 1 50 13 hrs 1 00 13 hrs 45 stirring cooking 22 E START STOP button The button starts or terminates a programme The continuously flashing colon in the LCD time display indicates that the programme has been activated Protection against wrong input Once a programme has been started all other control buttons will remain blocked until the baking process has finished or until the button has been pressed for a minimum of 2 seconds When pressing any control button wait until the correct input is acknowledged by a beep signal before releasing the button Loaf weight P Baking programmes 1 5 and 10 allow for pre selection of the loaf size The selected weight is indicated in the form of a triangular symbol beneath the corresponding bread symbol on the LCD display for loaves of approx 750g to 900g for loaves of approx 1000g to 1600g USING THE BREAD MAKER Your new bread maker allows you to bake breads to various recipes some2. flour After the baking phase has started the dough collapses inwards The dough is too light Slightly reduce the quantity of liquids or the amount of yeast or use a programme with a shorter rising phase You may also try increasing the amount of salt The dough is too soft or too sticky The dough texture may become smoother if a spoonful of flour is added during kneading The dough is very difficult to knead Add a spoonful of water during the kneading process What is the significance of the numbers characterising different flour types The higher the number of the flour the higher the fibre content and the darker the colour What is wholemeal flour Wholemeal flour is made from whole grain and therefore has a higher fibre content It is recognisable by its darker colour However wholemeal bread does not necessarily turn out darker Recipes Recipe information The recipes suggested in this manual may be modified to taste by adding various ingredients of your choice Depending on your taste you may add e g wheat germ sun flower seeds herbs caraway seeds ground pepper ground nuts muesli hominy grits finely cut bacon cubes etc These ingredients may be added after the acoustic signal approximately 5 10 minutes after the second kneading phase has started but only for the following programmes STANDARD QUICK WHOLEMEAL BISCUITS PASTRY and SANDWICH The bread maker is designed to process recipes with a flour co
3. wish to start the programme with a timer delay the desired total running time can now be set Otherwise press the button to start the kneading and or baking process During the second kneading phase in programmes 1 2 5 6 und 10 an acoustic signal indicates that additional ingredients such as fruits and nuts can be added to the dough Do not open the lid after this second kneading phase but wait until the programme has finished Once the bread or dough is ready a multiple acoustic signal is heard and the time display shows 0 00 Press the button for at least 2 seconds and open the lid Should you forget to press the button and to remove the bread immediately in the programmes 1 2 3 5 and 10 it will be kept warm automatically for a period of 60 minutes This is to ensure that no condensation can collect in the baking tin Carefully remove the baking tin using oven cloths Do not place the hot baking tin on any heat sensitive surfaces 25 Remove the bread from the baking tin To loosen the bread it may be lightly shaken Should one of the kneading hooks be stuck in the bread it should be carefully removed using the extractor supplied Insert the extractor into the opening of the kneading hook and cant it in such a way that it grips the lower end of the hook Pull the hook carefully from the loaf preferably with its blade first To facilitate extracting the blade a small cut can be made in that part of the loaf To allow the u
4. Bread maker TABLE OF CONTENTS Technical specifications Important safety instructions Your bread maker Control panel Using the bread maker 21 23 Programme functions 24 Before first use 25 26 27 32 Cleaning and care Troubleshooting and questions Recipes Guarantee TECHNICAL SPECIFICATIONS Art Nr BM 3986 Operating voltage 230 V 50 Hz Power consumption 800 W Baking capacity max 750g flour for a 1000 1600g loaf Approximate dimensions 42 cm W x 26 cm D x 29 cm H Weight 6 8 kg Timer Pre programmable up to 13 hours Programme functions 10 Accessories Measuring cup measuring spoon extractor for kneading hooks This product complies with all binding CE labelling directives 18 IMPORTANT SAFETY INSTRUCTIONS Before using the bread maker please read the following instructions carefully The housing surfaces steam vents and baking tin heat up during operation and remain hot for a short while after use remember not to touch any hot parts of the unit Be sure to use an oven cloth or suitable gloves when removing the bread The bread maker should only be connected to an earthed socket installed in accordance with the regulations Make sure that the supply voltage corresponds with the voltage marked on the rating label Always switch off the bread maker after use and remove the plug from the wall socket as well as in case of any malfunction duri
5. D and QUICK programmes should be used in each case choosing the darker browning setting With the STANDARD programme the loaf turns out to have a stronger crust while the QUICK programme results in a weaker crust With gluten free flour types pre programming is not recommended Always start the programme immediately after the ingredients have been put in If you observe flour residue on the walls of the baking tin open the lid during the kneading phase and use a rubber scraper to move the flour back into the dough so that it can be properly processed Close the lid afterwards When using yeast the kneading hooks should be removed after the final kneading phase Sprinkle some flour on your fingers before taking out the hooks Removing the kneading hooks is necessary to prevent air pockets building up inside the loaf as the dough rises only a little Add a few drops of oil onto the dough afterwards and spread it evenly over the dough surfaces using a dough scraper or your fingers This will help to prevent deep cracks which might otherwise be caused by the high baking temperatures Close the lid afterwards White bread French bread Onion bread Ingredients Ingredients Ingredients Ingredients dry yeast dry yeast wheat flour type 405 wheat flour type 1050 sugar fried onions salt sugar butter i salt milk water water Programme QUICK Programme WHITE BREAD FRENCH BREAD Browning MEDIUM 28 Sev
6. Operating the bread maker empty could result in damage to the unit by overheating of the empty baking tin 23 Caution In the event of any smoke coming from the baking compartment be sure to keep the door firmly closed but immediately remove the plug from the wall socket Do not under any circumstances try to smother or extinguish smouldering dough with water Dough may catch fire if it is allowed to rise over the edge of the baking tin and touch the heating element It is therefore important to follow the quantity limits given in the recipes Always make sure that the unit is placed well out of children s reach especially while it is operating Do not place the unit on soft or inflammable surfaces e g carpets Always ensure that it is placed on a firm level work surface Always position the unit in such a way that it cannot fall over Do not touch the steam vents at the rear of the lid nor the viewing window in the lid these parts heat up during operation Before cleaning the appliance ensure it is disconnected from the power supply and has cooled down completely PROGRAMME FUNCTIONS 1 STANDARD This programme is used most frequently and suitable for breads with a high content of wheat flour 2 QUICK Suitable for quick baking of breads with high wheat flour content 3 WHITE BREAD FRENCH BREAD Suitable for light dough e g for white bread French bread 4 SHORT PROGRAMME Suitable for quick baki
7. easant smell and makes the loaf rise too much Always use fresh ingredients The baked bread is wet and has a sticky surface Remove the bread from the appliance immediately after baking and place it onto a wire rack allowing it to cool down Pressing the Start button fails to activate the selected programme Make sure that the unit is properly connected to the mains supply and that it has been switched on Should the appliance still be too hot after a previous work cycle an automatic safety switch prevents the appliance from resuming operation In that case the LED display shows the letters HHH and a continuous acoustic signal is heard Press the button for 26 10 2 seconds and remove the baking tin with the ingredients from the unit Allow the bread maker to cool down for about 10 20 minutes with the lid open before you attempt to start the programme again The message EEE on the display indicates a temperature sensor malfunction In this case the appliance must be checked by a qualified person The loaf has risen too high Reduce the amount or quantity of yeast water or flour used The loaf has not risen high enough Increase the amount of yeast water or sweeteners Ensure that the correct order is used when putting the ingredients into the baking tin first the liquid ingredients followed by the solid ingredients finally the yeast Note bread made of rye or wholemeal flour tends to rise less than bread made of wheat
8. en grain bread Wheat and rye bread with soy seeds Ingredients Ingredients 800g 160g 4 1 pack dry yeast g wholemeal flour 1 Vl tsp dry yeast 4 1 4 sourdough powder from ll ali z Wheat bread Programme STANDARD Ingredients Browning MEDIUM Ingredients The soy seeds are added after the acoustic signal 5 460 640 ml water Programme WHOLEMEAL Browning MEDIUM dry yeast wheat flour type 1050 Cheese bread wheat flour type 405 Ingredients salt lai E Ingredients syrup g wheat flour type 550 sourdough powder from rye flour type 1150 sour dough salt Programme STANDARD water Browning DARK buttermilk finely grated Emmental Wheat and rye bread cheese Ingredients Programme STANDARD 11 4 Va tsp dry yeast g wheat flour type 550 230 350 g rye flour type 1150 Vh tsp salt 1 4 3 4 tsp sugar 220 ml water 110 175 natural plain yoghurt 3 5 fat content Browning DARK The grated cheese is added after the acoustic signal th 2h sourdough powder from sour dough Programme STANDARD Browning MEDIUM 29 Bran bread Ingredients 750g 1300 g Ingredients 525 g wheat flour type 550 tbs milk powder water STANDARD MEDIUM Programme Browning Italian white bread Ingredients 4 1 pack dry yeast Browning SANDWICH Rye wholemeal wheat bread Ingredients 350 350 2 sourdo
9. es Use the button to select the desired programme Press Q or until the display shows a total running time of 11 30 Add the ingredients following the instructions given in the section Operation Avoid any contact between the yeast and fluids or salt e The best baking results can be achieved only if the ingredients are used in their correct relative quantities ensuring that the dough cannot rise above the edge of the baking tin We therefore recommend that only recipes are used which have been tried before with satisfactory results e Do not use the timer function where a recipe requires the use of perishable ingredients such as eggs fresh milk or fruit The timer function is also unsuitable for recipes which require the addition of any ingredients e g nuts grains or dried fruits during the second kneading phase C Browning Baking programmes 1 2 3 4 5 6 and 8 allow for a pre selection of the desired level of browning three settings are available The selected level of browning is shown in the form of a triangular symbol in the upper centre part of the display LIGHT MEDIUM DARK D Menu Press the button until the desired programme is shown in the LCD display A The menu allows for 10 different programmes to be selected 21 Menu White French bread Biscuits Pastry Dough Baking Jam marmalade 10 Sandwich Weight Pre heating Motor off Heating on off
10. found in the appendix to this manual Keep this instruction manual for future reference Your bread maker Vents Lid LCD display Viewing window 1 2 ee A 4 i CB Timer GS S Baking compartment e Browning controt 6 Bread bakingtin D Mme 7 EJ O8 E Control panel Menu 3 T aking tin handle Bread weight Kneading hooks 10 On off switch at rear of unit 20 Control panel A LCD display The LCD display shows the selected programme as well as the remaining programme time An active programme is indicated by the continuously flashing colon in the time display Example In this case programme 5 for WHOLEMEAL BREAD has been selected via the button The display shows 5 3 40 The bread weight is shown in the form of a triangular symbol in the upper right part of the display just beneath the larger bread symbol The selected browning level is shown as MEDIUM indicated in the form of a triangular symbol in the upper centre part of the display The total programme running time is 3 hours and 40 minutes B Timer Q Programmes 1 3 5 7 8 and 10 may be started with a delayed timer setting enabling the selected programme to finish up to 13 hours later Example You want to start the programme at 20h00 and you would like your bread to be finished at 7h30 the next morning Accordingly the total programme running time will be 11 hours and 30 minut
11. he ready to bake mix and the required amount of dry yeast into the baking tin Add the corresponding quantity of liquid Programme STANDARD WHITE BREAD FRENCH BREAD or WHOLEMEAL depending on the type of flour used Jam marmalade The basic recipe consists of finely cut or pur ed fruit and gelatine sugar in the proportion of 2 1 Information about the correct proportions of fruit and gelatine sugar may also be found on the sugar packaene Before the fruit is cut into small pieces or pur ed it must be washed and if necessary peeled Weigh out around 900g of fruit To prevent the marmalade from over foaming and spilling do not exceed this quantity The fruit is now cut into small pieces max 1cm or pur ed Place the fruit and approx 500g of gelatine sugar in the proportion of about 2 1 into the baking tin For jam made from berries 1 tbs of lemon juice should be added Start the programme MARMALADE This process should be carefully monitored Use a rubber scraper to remove the sugar residue from the walls of the baking 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 JAM The baking tin should be thoroughly rinsed immediately after use Pizza dough Ingredients I
12. les such as glass and ceramic items bulbs etc If the product fails to operate and needs to be returned pack it carefully enclosing your name and address and the reason for return If within the guarantee period please also provide the guarantee card and proof of purchase 32
13. nderside of the loaf to cool down as well it should be placed on a suitable wire rack Do not attempt to cut the bread until it has cooled down CLEANING AND CARE Before the appliance is cleaned ensure it is switched off disconnected from the power supply and has cooled down completely Do not immerse the bread maker in water Remove the baking tin from the appliance and take out the kneading hooks The baking tin and the kneading hooks may be cleaned using hot water and a mild detergent Do not use any rough material for cleaning If you are unable to separate the kneading hooks from the baking tin using normal force let it soak in lukewarm water for approximately 30 minutes Do not use excessive force to remove the hooks To prevent damage to the drive shaft seal the baking tin should not be left soaking for any extended period of time Do not clean the baking tin in a dish washer The inside of the lid may be cleaned with a slightly damp soft cloth The interior of the appliance should be cleaned with a soft dry cloth Do not use cleaning agents specifically designed for baking ovens and do not use any abrasives or harsh cleaning solutions vinegar or bleaching agents for cleaning Before storing the appliance always ensure that it has cooled down and that it is completely dry TYPICAL PROBLEMS AND QUESTIONS 1 The bread has a strong smell Check whether the correct amount of yeast was used Too much yeast causes an unpl
14. ng of breads where the loaves turn out lighter than usual The quantities used should therefore be for smaller loaves only 5 WHOLEMEAL In comparison to the STANDARD setting this programme has extended rising and baking phases since the dough for bread with a high rye or wholemeal flour content tends to rise less strongly than dough containing wheat flour 6 BISCUITS PASTRY Suitable for preparing biscuits when using baking powder instead of yeast 7 DOUGH TEIG 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 8 BAKING BACKEN 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 If the loaf does not show the desired degree of browning this programme may also be started directly after the bread baking programme has finished 24 9 JAM MARMALADE Suitable for preparing jam or marmalade During preparation make sure the baking tin is only two thirds full of all the ingredients approx 900g since the mixture may tend to foam up 10 SANDWICH Suitable for baking sandwich bread BEFORE FIRST USE OP Insert the plug into a suitable wall socket and switch the appliance on Use the button to select programme 8 BAKING Press the but
15. ng use when removing the baking tin during cleaning When removing the plug from the wall socket never pull on the power cord always grip the plug itself Do not allow the cord to hang free the cord must be kept well away from hot parts of the appliance Before the appliance is used the main body including the power cord as well as any attachment fitted should be checked thoroughly for any defects Should the appliance for instance have been dropped onto a hard surface it must no longer be used even invisible damage may have adverse effects on the operational safety of the appliance The power cord should be regularly examined for any signs of damage In the event of such damage being found the appliance must no longer be used This appliance is not intended for use by any person including children with reduced physical sensory or mental capabilities or lacking experience and knowledge unless they have been given supervision or instruction concerning the use of the appliance by a person responsible for their safety Children should be supervised to ensure that they do not play with the appliance Ensure a minimum distance of 10 cm to walls or other objects Do not position or operate the appliance close to or underneath any hanging objects such as curtains or other inflammable materials and do not position any objects on top of the appliance while it is in use Always place the unit on a level heat resistant non slip work s
16. ngredients 1 tsp tbs 230 ml Programme DOUGH Once the programme has finished remove the dough from the baking tin Smear a baking tray with olive oil and spread the dough out with a rolling pin Let the dough rise at room temperature for approximately 30 minutes Spread the dough with the toppings of your choice and let it bake for 15 25 minutes at 200 C in a pre heated baking oven until the cheese has melted and spreads evenly and the dough is brown around the edges Abbreviations Tsp teaspoon measuring spoon 1 tsp 5 ml h tsp one half teaspoon Tbs tablespoon measuring spoon 1 tbs 15 ml g gram ml millilitre Measuring cup 1 cup 250 ml Disposal Do not dispose of old or defective appliances in domestic garbage this should only be done through public collection points GUARANTEE This product is guaranteed against defects in materials and workmanship for a period of two years from the date of purchase Under this guarantee the manufacturer undertakes to repair or replace any parts found to be defective providing the product is returned to one of our authorised service centres This guarantee is only valid if the appliance has been used in accordance with the instructions and provided that it has not been modified repaired or interfered with by any unauthorised person or damaged through misuse This guarantee naturally does not cover wear and tear nor breakab
17. ntent of up to 750g In order 27 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 have normal room temperature Sugar assists the yeast as a rising agent and tends to let the crust become darker and thicker Salt gives a firmer texture to the dough and slows the rising process down When adding additional ingredients of liquid nature to a recipe make sure that the quantity of liquid given in the recipe is reduced accordingly This applies e g when eggs fresh cheese or yoghurt are used For all those programmes where the bread weight cannot be adjusted either quantity in the recipes may be used The information in the recipes e g 750g and 1000g refers to the approximate weight of the finished loaf The baking results depend on several factors such as air pressure humidity hardness of water room temperature or the temperature of the ingredients If a recipe does not turn out to your taste right away we recommend modifying the suggested recipes accordingly as described in the section Typical problems and questions Special information for allergic people With this bread maker you may also use flour mixtures specifically formulated for people allergic to grain The loaves will turn out relatively firm even when higher quantities of yeast or baking powder are used However in this case only the STANDAR
18. of which can be found in the appendix to this manual However this bread maker also allows you to use commercially available ready to bake mixtures with up to 750g of solid ingredients for a loaf of up to 1600g knead dough for bread rolls pizza etc and let the dough rise Additional important instructions Always use an oven cloth or suitable gloves when touching the unit after use or when handling freshly baked bread Only recipes with a flour content of up to750g should be used with this bread maker Should the flour content fall short of this minimum thorough kneading of the dough cannot be ensured Excessive flour content may result in the dough rising over the edge of the baking tin In the case of a power failure the programme must be re started If the programme was still in the kneading phase when the power failure occurred the cycle can be re started using the same ingredients Otherwise fresh ingredients must be used During the kneading process water vapour may condense on the viewing window However this condensation will disappear during the baking phase To ensure evenly baked bread do not open the lid during the baking process After use allow sufficient time for the bread maker and the baking tin to cool down before cleaning them thoroughly The baking tin and the kneading hooks have a non stick coating In order to prevent damage do not use any metallic hard sharp or pointed objects on the coating Caution
19. ton and let the unit heat up for approximately 10 minutes with the lid open This will remove the smell typically encountered when first activating the heating elements Ensure sufficient ventilation To prevent the baking tin from over heating be sure to remove it before switching the unit on Afterwards press the button for at least 2 seconds remove the plug from the wall socket and allow the unit to cool down The baking tin itself must be thoroughly cleaned before it is used for the first time ERATION Open the lid and remove the baking tin Fit the kneading hooks into their sockets inside the baking tin For best results always put liquids in first followed by solid ingredients such as flour Finally add the yeast Be sure to avoid any contact between the yeast and salt or liquids when using the timer Replace the baking tin in the unit Make sure that the tin locks firmly into place Before starting the programme close the lid insert the plug into a suitable wall socket and switch the appliance on Use the button to select the desired baking programme Each time the button is pressed the display changes to the next programme in the sequence Using the button the desired level of browning can be pre selected in programmes 1 2 3 4 5 6 and 8 The following settings are available light medium and dark Baking programmes 1 5 and 10 allow for pre selection of the bread size using the button If you
20. ugh powder from sour dough WHOLEMEAL Browning Programme 30 3 Pauly flour mix gluten free for bread rolls and dough bases Ingredients 700 Hint with these ingredients dough may be kneaded in the DOUGH programme for making bread rolls or a dough base Sweet bread Ingredients 750g 1180 1 pack 3 5 700 salt J4 00 2 1 2 25 35 g butter Browning QUICK or SHORT Note for the SHORT programme only the quantities specified for the 750g loaf should be Ingredients dry yeast wheat flour type 550 honey 3 Vb 4 used otherwise the loaf might become too big as the texture is generally lighter with this programme Sourdough bread Ingredients 250 340 ts salt p tsp bread spice pack dry sourdough water STANDARD Browning MEDIUM Note dry sourdough is a concentrate and is available in pack form of 15g Wheat bread Ingredients 750g 1100g Ingredients 220 340 g wheat flour type 550 Ih salt 1 4 sour dough ml buttermilk Programme sugar sourdough powder from 129 180 STANDARD Browning MEDIUM Oat flake bran bread Ingredients Ingredients 2 360 470 rh 380 490 ml milk Programme WHOLEMEAL Browning MEDIUM 31 Commercially available ready to bake mixes Various ready to bake mixes are commer cially available Put up to 750g of t
21. urface Do not allow the appliance or its power cord to touch hot surfaces or come into contact with any heat sources e g oven plates or open flames Do not operate the appliance unless the baking tin with the ingredients has been placed inside the unit Do not expose the appliance to rain or moisture and do not operate the appliance outdoors or on wet surfaces Always ensure that it is well protected from water splashes Never immerse the plug the power cord or the appliance itself in water The appliance is not intended to be operated by means of an external timer or separate remote control system This appliance is intended for domestic use only and not for commercial applications No responsibility will be accepted if damage results from improper use or if these instructions are not complied with The use of any accessories other than those provided by the manufacturer may result in damage to the appliance there is also a possibility of severe personal injury Do not touch any moving parts during operation Do not put your fingers or hands inside the unit unless it is disconnected from the mains supply and has cooled down completely 19 In order to comply with safety regulations and to avoid hazards repairs of electrical appliances must be carried out by qualified personnel including the replacement of the power cord If repairs are needed please send the appliance to one of our customer service departments The address can be
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