User manual SEVERIN BM 3989

[. . . ] 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 remove the plug from the wall socket after use, and also - in case of any malfunction during 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. [. . . ] - During the kneading process, water vapour may condense on the viewing window. - 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. In order to avoid damage to this, do not use any metallic, hard, sharp or pointed objects on the coating. - Caution: Operating the bread-maker empty could result in damage to the unit by overheating of the empty baking-tin. 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. Smoke can occur as the result of dough rising over the edge of the baking-tin and touching the heating elements. It is therefore very 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 21 operating. - Do not touch the steam vents at the rear of the unit, nor the viewing window in the lid: these parts heat up during operation. The following settings are available: LIGHT ( ), MEDIUM ( ), DARK ( ) and QUICK ( ). - Baking programmes 1-4 allow for pre-selection of the bread size, using the button. - If you wish to start the programme with a timer delay, the desired total running time can now be set with the buttons. - Otherwise, press the button to start the kneading and/or baking process. 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. Too much yeast causes an unpleasant smell and makes the loaf rise too much. Remove the bread from the appliance immediately after baking, and place it onto a wire rack, allowing it to cool down. 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. [. . . ] 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 spread evenly, and the dough is brown around the edges. Wheat and rye bread Ingredients: 500g 750g 1kg 1 150 150 1 1 /2 140 75 1 1 250 250 11/2 1 /2 200 150 1 11/2 300 300 2 1 280 150 2 tsp. ml ml Ingredients Dry yeast Wheat flour type 550 Rye flour type 1150 Salt Sugar Water Natural plain yoghurt, 3, 5% fat content tsp. Sourdough powder from sour dough STANDARD MEDIUM mixture and the required amount of dry yeast into the baking-tin. Depending on the content, it is possible that only half of the mixture can be used at a time. [. . . ]