BM 3989 - Kitchen appliance SEVERIN - Free user manual and instructions

USER MANUAL BM 3989 SEVERIN

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E START/STOP - Taste (1)

Technical specifications	18
Important safety instructions	19
Your bread-maker	20
Control panel	21
Using the bread-maker	23
Programme functions	24
Operation	25
Cleaning and care	26
Troubleshooting and questions	26
Recipes	27
Guarantee	28

TECHNICAL SPECIFICATIONS

Art.-No.:	BM 3989
Operating voltage:	230 V~, 50 Hz
Power consumption:	600 W
Baking capacity:	max. 550g flour for a loaf of 900g
Approximate dimensions:	335 mm (W) x 280 mm (T) x 340 mm (H)
Weight:	5.9 kg
Timer:	Pre-programmable up to 13:00 hours
Programme functions:	12
Accessories:	Measuring cup and measuring spoon
This product complies with all binding CE labelling directives.

Before using the bread-maker, please read the following instructions carefully.

• The surface of the housing and the steam vents heat up during operation. Do not touch any hot parts of the unit. Be sure to use an oven-cloth or suitable gloves when removing the bread. Make sure to touch only the lid handle when opening the unit.

• 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 of the appliance.

• When removing the plug from the wall socket, never pull on the power cord; always grasp the plug itself. Do not let the power cord hang free; keep it well away from any hot parts of the appliance.

• Before the appliance is used, the main body including the power cord as well as any fitted attachment should be checked thoroughly for any defects. Should the appliance, for instance, have been dropped onto a hard surface, it must not be used any longer: even invisible damage may have adverse effects on the operational safety of the appliance.
• 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 5cm 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 work surface. 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.
• Caution: do not cover the bread with aluminium foil or similar items during the baking process; the resulting build-up of heat could seriously damage the unit.
• This bread-maker is intended for domestic use only and not for commercial applications.
• Do not use this appliance for any purpose other than the one described in this manual.
• 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.
• 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 found in the appendix to this manual.

• Keep this instruction manual for future reference.

Your bread-maker

1.	Control panel	2.	Vents
		3.	Lid
A	LCD-display	4.	Viewing window
B	Timer ① and ②	5.	Baking compartment
C	Browning control	6.	Baking-tin handle
D	Menu 1.......12	7.	Bread baking-tin
E	Start / Stop ①	8.	Housing
F	Bread weight ⑧	9.	Kneading hook

Control panel

A LCD-display

The LCD-display shows the selected programme as well as the programme time remaining. An active programme is indicated by the continuously flashing colon in the time display.

Example:

In this case, programme 2 (for WHITE BREAD/FRENCH BREAD) has been selected with the 1............12 button. The display shows: 2 3:50; in addition, the weight is shown in the form of an arrowhead in the upper right of the display, indicating a weight of 900g ; the browning level selected is shown as 'medium' (arrowhead visible in the upper left of the display).

The total programme running time is 3 hours and 50 minutes.

B Timer ( _+ and _- )

Programmes 1, 2, 3, 4, 5, 8, 9, 10, 11 and 12 may be started with a delayed timer setting, enabling the selected programme to finish up to 13:00 hours later.

Example:

You want to start the programme at 20:00, and you would like your bread to be finished at 7:30 the next morning. Accordingly, the total programme running time will be 11 hours and 30 minutes.

• Use the 1............12 button to select the desired programme.
• Press the appropriate TIMER button 1+ or 1- 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.
• 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 kneading or rising phase.

C Browning

Baking programmes 1-7 allow for a pre-selection of the desired level of browning: three settings are available. The level of browning selected is indicated by an arrowhead in the upper part of the LCD-display.

D Menu 1............12

Press the 1............12 - button until the desired programme is shown in the LCD-display (A).

The menu allows for the selection of 12 different programmes:

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E START/STOP button ①

The button starts or terminates a programme. The continuously flashing colon in the LED 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 3 seconds.

When pressing any control button, wait until the correct input is acknowledged by a beep signal before releasing the button.

F Loaf weight

Baking programmes 1, 2, 3, 5 and 11 allow for pre-selection of the loaf size. The selected weight is indicated in the form of an arrowhead symbol beneath the corresponding bread symbol on the LCD display.

USING THE BREAD-MAKER

Your new bread-maker allows you to:

• Bake breads to various recipes, some 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 500g of solid ingredients (for a loaf of up to 900g ).
• 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 200 - 550g should be used with this bread-maker. Use 1^1/2 teaspoons of yeast for wheat flour, and 2 teaspoons for rye flour.

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 case of a power failure of less than 15 minutes during operation, the baking process automatically continues at the point of interruption.
• 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 hook have a non-stick coating. In order to prevent damage, 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. 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 is suitable for breads with a high content of wheat flour.

2 = WHITE BREAD/FRENCH BREAD

Suitable for typical light dough White bread/French bread.

3 = WHOLEMEAL

As opposed 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.

4 = BISCUITS, PASTRY

Suitable for preparing biscuits, when using baking powder instead of yeast.

5 = CAKES WITH YEAST

Because of its relatively high sugar content, sweet yeast dough tends to brown more quickly; in this programme, the baking phase is therefore shorter.

6 = SHORT PROGRAMME, 750g

Suitable for recipes up to 750g ; the loaves will also turn out smaller and firmer than usual.

7 = SHORT PROGRAMME, 900g

Suitable for recipes up to 900g ; the loaves will also turn out smaller and firmer than usual.

8 = DOUGH

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.

9 = JAM, MARMALADE

Suitable for preparing jam, 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 = NORMAL CAKES

Suitable for cakes where baking powder is used instead of yeast.

11 = SANDWICH

Suitable for baking sandwich bread. The bread has a light structure and a thin crust.

12 = BAKING

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.

BEFORE FIRST USE

• Remove the baking-tin by turning it anti-clockwise.
• Insert the plug into a suitable wall socket.
• Use the 1............12 button to select programme 12 (BAKING).
• Press the () -button 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 overheating, be sure to remove it before switching the unit on.

• Afterwards, press the (1) - button for at least 3 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.

OPERATION

• Open the lid, turn the baking-tin anti-clockwise and remove it.
• Fit the kneading hook into its socket 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 and turn it clockwise to lock it. Make sure that it 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 1............12 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 - 7. The following settings are available: LIGHT ( ), MEDIUM ( ) and ( ) DARK.
• Baking programmes 1, 2, 3, 5 and 11 allow for pre-selection of the bread size, using the button.
• If you wish to start the programme with a timer delay, the total running time desired can now be set, using the timer buttons 1+ and 1- .
• Otherwise, press the button to start the kneading and/or baking process.
• During the kneading or rising phase in programmes 1, 2, 3, 5, 10 and 11, an acoustic signal indicates that additional ingredients such as fruits and nuts can be added to the dough, after which do not open the lid, but wait until the programme has finished.
• If you need to interrupt the programme during operation, press the ( ) button for approx. 3 seconds. The key input is confirmed by an acoustic signal.
• Once the bread or dough is ready, a multiple acoustic signal is heard and the time display shows 0:00. Press the (1) button for at least 3 seconds and open the lid.
• Should you forget to press the (1) button and to remove the bread immediately, 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.
• Remove the bread from the baking-tin. To loosen the bread, it may be lightly shaken. Should the kneading hook be stuck in the bread, it should be removed carefully. To avoid damage or scratches to the non-stick coating, do not use any metallic or other unsuitable objects.

To allow the underside 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.

Important information

-Programme Biscuits,Pastry:

This programme is used for biscuits, pastry or bread using baking powder. For best results, always put liquids into the baking-tin first, followed by solid ingredients. At the beginning of the programme operation, it is possible that the dough or the dry ingredients collect in the corners of the baking-tin. Should this occur, use a spatula to move such ingredients out of the corners.

ShortProgramme750gand900g:

These programmes are suitable for baking bread in a shorter period of time. With a shortened rising phase, the loaves will turn out slightly smaller and firmer than usual. Please keep in mind that warm water must be used. Best results are generally achieved with a water temperature of around 48 - 50^ . We recommend using a suitable food thermometer. With the temperature too low, the bread may not rise sufficiently strongly; too low a temperature will cause the yeast contained in the dough to rise too early, again leading to an unsatisfactory baking result.

CLEANING AND CARE

• Caution: before cleaning the appliance, ensure that the plug has been removed from the wall socket, and that the appliance has cooled down. Never immerse the bread-maker in water.
• Turn the baking-tin anti-clockwise, lift it out and remove the kneading hook.

The baking-tin and the kneading hook 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 hook 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 hook.

• 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 must only be cleaned with a soft, dry cloth.
• Do not use cleaning agents specifically designed for 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 baked bread is wet and has a sticky surface.

2. The bread has a strong smell.
   Check whether the correct amount of yeast was used. Too much yeast causes an unpleasant smell and makes the loaf rise too much. Always use fresh ingredients.

Remove the bread from the appliance immediately after baking, and place it onto a wire rack, allowing it to cool down.

1. Pressing the Start button fails to activate the selected programme.

Make sure that the unit is properly connected to the mains supply.

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 ① button for 3 seconds, and remove the baking-tin with the ingredients from the unit. Allow the bread-maker to cool down for about 20 minutes with the lid open before you attempt to start the programme again.

1. After pressing the Start button, the message EEE appears on the display.

This message indicates a temperature sensor malfunction. In such a case, the appliance must be checked by a qualified technician.

1. The loaf has risen too high.

Reduce the amount of yeast, water or flour used.

1. 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 strongly than bread made of wheat flour.

1. 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.

1. The dough is too soft or too sticky.

The dough texture may become smoother if a spoonful of flour is added during kneading.

1. The dough is very difficult to knead.

Add a spoonful of water during the kneading process.

RECIPES

Wheat and rye bread with soy seeds
Ingredients:

750g	900g		Ingredients
1	\(1^{1}/2\)	tsp.	dry yeast
225	270	g	wheat flour type 550
195	235	g	rye flour type 1150
2	2	tsp.	salt
\(1^{1}/2\)	\(1^{1}/2\)	tsp.	sugar
160	190	ml	water
140	170	ml	buttermilk
\(1^{1}/2\)	2	tsp.	sourdough powder from sour dough
30	35	g	soy seeds
1	1	tsp.	bread spice
Programme:			1 STANDARD
Browning:			Medium
The soy seeds are added after the acoustic signal.

Onion bread
Ingredients:

750g	900g			Ingredients
11/2	2	tsp.		dry yeast
270	325	g		wheat flour type 405
180	215	g		rye flour type 1150
11/2	2	tsp.		salt
1/2	1	tsp.		sugar
165	200	ml		water
135	160	ml		buttermilk
40	50	g		roast onions
Programme:			2 WHITE BREAD/FRENCH BREAD
Browning:			Medium
The roast onions are added after the acoustic signal.

Cheese bread

Ingredients:

750g	900g		Ingredients
11/2	11/2	tsp.	dry yeast
270	325	g	wheat flour type 550
180	215	g	rye flour type 1150
11/2	2	tsp.	salt
1/2	1	tsp.	sugar
180	215	ml	water
135	160	ml	buttermilk
50	60	g	finely grated Emmental cheese
Programme:			1 STANDARD
Browning:			Dark
The grated cheese is added after the acoustic signal.

Wheat bread

Ingredients:

750g	900g			Ingredients
1	\(1^{1/2}\)	tsp.		dry yeast
220	260	g		wheat flour type 550
230	280	g		wheat flour type 1050
\(1^{1/2}\)	2	tsp.		salt
\(1/2\)	1	tsp.		sugar
1	1	tbs.		sourdough powder from sour dough
210	250	ml		buttermilk
120	145	ml		milk
Programme:			1 STANDARD
Browning:			Medium

Wheat bread

Ingredients:

750g	900g		Ingredients
1	\(1^{1/2}\)	tsp.	dry yeast
270	325	g	wheat flour type 1050
180	215	g	wheat flour type 405
\(1^{1/2}\)	2	tsp.	salt
\(1^{1/2}\)	2	tsp.	honey or sugar-beet syrup
1	2	tsp.	sourdough powder from sour dough
270	325	ml	water
Programme:			1 STANDARD
Browning:			Dark

Sweet bread

Ingredients:

750g		Ingredients
1	tsp.	dry yeast
500	g	wheat flour type 550
2	tbs.	sugar
2	tbs.	honey
1	tsp.	salt
185	ml	milk
Programme:		5 NORMAL CAKES

Fruit bread

Ingredients:

750g	900g			Ingredients
1	\(1^{1/2}\)	tsp.		dry yeast
230	280	g		wheat flour type 550
220	260	g		rye flour type 1150
\(1^{1/2}\)	2	tsp.		salt
\(1/2\)	1	tsp.		sugar
300	360	ml		grapefruit juice
Programme:			1 STANDARD
Browning:			Dark

White bread/French bread

Ingredients:

750g	900g			Ingredients
1	11/2	tsp.		dry yeast
390	470	g		wheat flour type 405
2	21/2	tbs.		sugar
11/2	2	tsp.		salt
11/2	2	tbs.		butter
150	180	ml		milk
120	145	ml		water
Programme:			2 WHITE BREAD
Browning:			Medium

Rye-wholemeal-wheat bread

Ingredients:

750g	900g			Ingredients
11/2	2	tsp.		dry yeast
225	270	g		wheat flour type 1050
225	270	g		rye wholemeal flour
1	11/2	tsp.		salt
1/2	1	tsp.		sugar
285	340	ml		water
2	3	tbs.		sourdough powder from sour dough
Programme:			3 WHOLEMEAL
Browning:			Dark

Bran bread

Ingredients:

750g	900g		Ingredients
1	1	tsp.	dry yeast
340	405	g	wheat flour type 550
125	175	ml	wheat bran
2	2	tbs.	sugar
2	2	tbs.	milk powder
1	2	tsp.	salt
2	2	tbs.	butter
225	270	ml	water
Programme:			1 STANDARD
Browning:			Medium

Pizza dough

Ingredients:

		Ingredients
2	tsp.	dry yeast
400	g	wheat flour type 550
2	tsp.	salt
1	tsp.	sugar
3	tbs.	olive oil
230	ml	water
Programme:			8 DOUGH

• Once the programme has finished, remove the dough from the baking-tin.
• Coat 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^ in a pre-heated oven, until the cheese has melted and spread evenly, and the dough is brown around the edges.

Wheat and rye bread

Ingredients:

750g	900g			Ingredients
1	\(1^{1/2}\)	tsp.		dry yeast
225	270	g		wheat flour type 550
225	270	g		rye flour type 1150
\(1^{1/2}\)	2	tsp.		salt
\(1/2\)	1	tsp.		sugar
210	250	ml		water
110	135	ml		natural plain yoghurt, 3,5% fat content
1	2	tsp.		sourdough powder from sour dough
Programme:			1 STANDARD
Browning:			Medium

Oat flake bran bread

Ingredients:

750g	900g			Ingredients
1	1	tsp.		dry yeast
270	325	g		wheat flour type 550
80	100	g		oat flake bran
1	\(1^{1/2}\)	tbs.		sugar
\(1^{1/2}\)	2	tsp.		salt
\(1^{1/2}\)	2	tbs.		butter
300	360	ml		milk
Programme:			3 WHOLEMEAL BREAD
Browning:			Medium

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

Before the fruit is cut into small pieces or pureed, it must be washed and, if necessary, peeled.
- Place the fruit and gelatine sugar into the baking-tin while making sure that it is not filled more than two-thirds, as the marmalade may tend to foam up during the cooking process. This process should be carefully monitored.
- Start the programme JAM, MARMALADE.
- After the programme has finished, remove the plug from the wall socket and carefully take out the baking-tin by turning it anti-clockwise, using an oven cloth. If necessary, stir lightly to reduce the foam.
- 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 recipes suggested in this manual may be modified to taste by adding various ingredients of your choice.

According to taste, you may add e.g. wheat germ, sunflower seeds, herbs, caraway seeds, ground pepper, ground nuts, muesli, hominy grits, finely cut bacon cubes etc. Ingredients may be added after the acoustic signal in the following programmes: STANDARD, WHITE BREAD, WHOLEMEAL, CAKES WITH YEAST, CAKE and SANDWICH.

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 liquid given in the recipe is reduced accordingly. This applies, for instance, when eggs, fresh cheese or yoghurt are used.

The baking results depend on several factors such as air pressure, humidity, water hardness, 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'.

Special information for those with allergies

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 STANDARD programme should be used, choosing the darker browning setting. With this programme, the loaf turns out to have a stronger 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 hook should be removed after the final kneading phase. Sprinkle some flour on your fingers before taking out the hook. Removing the hook 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. For gluten-free bread, commercially available ready-to-bake mixes are most suitable.

Abbreviations:

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

^1 / 2 tsp. = one half teaspoon

tbs. = tablespoon (measuring spoon: 1 tbs) = 15 ml

g = gram

ml = millilitre

Measuring cup: 1 cup = 200 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 breakables 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.

TABLE DES MATIÈRES

5 = GATEAUX AVEC LEVURE

6 = PROGRAMME COURT, 750 g

7 = PROGRAMME COURT, 900 g

00:00:00 L		100%0000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000
02:00:00 L		100%00000000000000000000000000000000000000000000000000000000000000000000000000000000000000
x	x	-	-		-	x	-		x	x	x		100%0006	100%0006
00:00:00 S		05:27	08:1		85:0	SS:27	04:1		04:15	05:27	04:15	05:27	85:05
25:25:25						05:27			25:25:25	04:15	25:25:25	85:05
35:35:35		-	-		-	-	-		-	-	-	-	-	-
35:35:35						-	-		-	-	-	-	-	-
35:35:35						-	-		-	-	-	-	-	-
35:35:35						-	-		-	-	-	-	-	-
35:35:35
35:35:35
35:35:35
35:35:35
35:35:35														-
35:35:35
35:35:35
35:35:35
35:35:35												-	-	-
35:35:35
35:35:35
35:35:35
35:35:35								-	-	-	-	-	-	-
35:35:35
35:35:35
35:35:35
35:35:35		-	-		-	-	-		-	-	-	-	-	-
35:35:35						-	-		-	-	-	-	-	-
35:35:35						-	-		-	-	-	-	(35:35)	(35:35)
35:35:35
35:35:35
35:35:35
35:35:35

E START/STOP - knop (1)

2 = WIT BROOD/FRANS BROOD

6 = KORT PROGRAMMA, 750g

7 = KORT PROGRAMMA, 900g

4 = GalletAS, PASTAS

6 = PROGRAMMA BREVE, 750g.

7 = PROGRAMMA BREVE, 900g.

11 = SANDWICH / PANINI

Con这对于 the machine, this is a good idea. It is possible to use the same machine for many other problems, and it is also possible to use the same machine for many different problems.

(«●» əeeppepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepepe pe

6 = KORT PROGRAM, 750g

7 = KORT PROGRAM, 900g

INNEHÄLLSFÖRTECKNING

7 = KORT PROGRAM, 750g

10 = TAVALLISET KAKUT

5 = KEIK M E M A F I A

oio yogaa. 2to poyogama auTo, to npo oivai ouvtouotego.

6 = ΣYNTOMO IIPOΓPAMMA, 750 γ₀.

KataaIyio yia ouvtayes 750 yq.To wui yiveeai eianos muqotepo xai oipxtotepo aio6,ti ouvno.

7 = ΣYNTOMO IIPOΓPAMMA,900 γ₀.

KataaIyio yia ouvtayes 900 yq.To wui yiveeai eianos muqotepo xai oipxtotepo aio6,ti ouvno.

8 = ZYMH

To auto dev nepulauabavei ynouo. Meta tnv oloxanqomega tonov qoyqaumato, mnoeite va aqaegoeote t n 2un (n.x. 2un yia nioa) xai va tnv ynoe te o uubatixo qoqvvo.

9 = MAPMEΛΔA

Kataaannlo yia tnv npaaoxevn maueleadaac. Katatnv npaaoxevn, bepawtheta et oti exet e ymuoi e i mvo ta dvo tqita tnqoqa s ynoiatoe me ola ta vlambda (neqinov 900 q.) eia tomuia nogei va qovoxooie.

10 = KANONIKA KEIK

KataaItoia xix otav xonouoioiteiutu tixvynx naovteq aviuaayia.

11 = TOsT

O6IeBpeMa BbIOJIHeHn IpoPpAMMbI COCTaBJIeT 3 yaca 50 MInHyT.

B Taumep (1\ + 4\ · )

6 = KOPOTKAI IIPOITPAMMA, 750 r

Приимеяетсдлpeцповdo750r;прнэтOM6yxahKNIIOJIyauOTcmeHbIeRo pa3Mepa ИТвержke,чemпрнобИЧОВБИпeЧKe.

7 = KOPOTKÄI IPOITPAMMA, 900 r

ПриимеяетсдлpeцETOBdo900r;пргэTom6yxahKNIOJIyauOTcmeHbIeRo pa3MepaиTBePKe,чemпрнобИЧОВыПЕЧKE.

8 = TECTO

B 3toI IporpaMMe HET cTaNn BbIpeKN. PocJIe 3aBepHEnn IporpaMMbI TecTo

(HaIIpHmep, TeCTO IJIЯ ПИцьI) MOxHOb BbIHyTb И NcПОЛb3OBaTb IJIЯ BbIIneYKN B O6bIuHOДуXOBKe.

9 = IJKEM, MAPMEJIJI

10 = KEKCbI H3 ObblHOrO TECTA

CHCTKA N OBIUNI YXOD

BHHMaHHe! IpeXe Yem npHcTynHt b K uHcTke npH6opa, y6eHNTecb, YTO OH BblKJIIOueH, OTKJIIOueH OT cEt H IOJIHOCTbIO OCTbIJI. He nOrgpyKaIte XJIe6OJIeY CBy B OJy.
-ПовернITE Форму Ддя Выпецки ПрOTив УасоВОй CTpeЛКИ, ПОДаITE ee BVEрХ ИЗВЛЕКИТЕ ТECТOMecNЛКИ.

ΦopMy IJIy BbIeKn I TeCTOMEcHJky MOxHO MbITb TOpYeB BOIOJ C MmIKM MOIOHm cpeIcTBOM. He NcnoJb3yIte IJIy ChcTK HnKaKHX rpy6bIX MaTePnaJIOB. Ecln Bam He ydaTcra OTcoeHNHTb TeCTOMEcHJky OT φOpMbI IJIy BbIeKn 6e3 IIpHIOXeHnOcO6bIX ycHJIn, 3aMOUHe ee B TeIIIOB BOJe IIpIMepHO Ha 30 MNHyT. He IIpNlaRaIte N3JIINHHx ycHJIn IJIa ChrTnA TeCTOMEcHJKN.

• ΚTO6bI He ΠΟΒρeДИТБ yΠΙΟΤΗΝΕ ΠρινΒΟДΗΟ BaJIa, He cJIeДуET 3aMaчиВаТБ φΟρМY ΑЛЯ BыПЕЧКВ TЕЧЕНЕ ΠροДОЛЖИТЕЛьΗΟ ВpeMeH. He моITE φΟρМY ΑЛЯ BыПЕЧКВ TЮСУДΟМЕЧ"HО МАИнHe.
• BnytpenHIOIO IOBepxHocTB KpbIiKIMoXHO IpOtepeTb MraKoI, cJIeRka yBJIaJxHeHNo TKaHbIO. BnytpenHIOIO NobepxHocTB np6opa HxHo npOTnpaTb cyxO MRAKO TKAHbIO.
  He npHMeHnTe YnCTaIIne cpeIcTbA, CneIINaJIbHO IpeIHa3HaueHHbIe IJIa YnCTKII nee, He nCIOJIb3yIte IJIa YnCTKN a6pa3NBHbIe MaTePnaJIbI yIN CNJIbHO IeNCTBYIOIIne YnCTaIIne paCTBOpbl, YKCyc INIOTBeJIIBAOIIne MaTePnaJIbI.
• Праздуем убраь пибор на xpaHeHne, obaTeJIbHo ybeIITecb, YTO OH OCTbIJI H IOJIHOCTbIO BbICox.

BO3MOXHbIE IPOEJIEMbl

1. XJIe6 HMeet cHJIbHbI 3aIIax.

IpoBepbTe, IpaBnJIbHoe JIN KOJIInueCTBO IpoXKe Bbl IIOJIOHN. CJIINKOM 6OJIbIIoe KOJIInueCTBO IpoXKe Bbl3bIBaET HeIppnA rTHbI 3aIIax N CJIINKOM 6OJIbIIoi IIOJBem 6yxaHKn. BceTda nCIOJIb3yIte CBexne HHTpeIneHTbl.

2. HcneueHHbI xJIe6 MOKpbI N KJIeIKHn.

BbHbTe xIe6 n3 npnbopa cpa3y Je nocJIe BblneuKN I NOLOXHTe erO Ha IIPOBOJIOUHy IOCTaBky, YTO6bI OH OCTbIJ.

XJIe6 IIeHnHNo-pXaHOn H3 IeJIbHoM yKN INHrpEnHeTbl:

Imeioiueb npoiake roTOBbie K BblneKe cMech

B npoJaKe HMeIOTcpa3JInHbIe rOToBBie K BbIIeUKe CMeCN.

-Полжnte500rTOBOKВbIneKecMeCN HHyXHoe KOJIHcTeBO cyxHXДрoxKeBΦOpMy JIA BbIpeKn.B3aBnCnMoCTN OT O6beMa CmeCN,ДЯpa3OBoBBIpeKN MoKETIOTpe6OBAtbcT TOJIbKO ee ПОЛOBHa.

• ΠοδaBBTe COOTBeTCTByIOIe

KOJIINueCTBO JNIIKoCTn.

IporpaMbl:ObbUHbI,BEJIbIXJIeB/ΦPAHcY3CKN XJIeB INXJIeB N3 CEJIbHOIMyKN,B3aBnCmOCTN OT TINa IcNoJIb3YeMoIMyKN

IIpHrToBJIeHHe IJKeMa,MapMeJaIaIa

_J = YaIIHaI JIOKKa (MePHaI JIOKKa: 1 Q. J) = 5 MJI

1/2 q. JI = IIOJIOBnHa YaHHOJIOJKN

Ct. = cToIIOBaJIOKKa (MePNaJIOKKa: 1 cT. J) = 15M

= p a M M

MJI = MNIJIINJITp

MepHbI cTaKaH: 1 yaIIka = 200 MJI

yTHJIN3aIIH

He BbI6paCbIbAaTe cTApBie HJIH HeNCIIpaBHbIe 3JIeKTpOIIpN6OpbI BMecTe C 6bITOBbIM Mycopom. OTHocHTe Hx Ha IIyHKtBi IJIa c6opa cIeIHaJIbHOrO Mycopa.

Rapantma

TapaHTnHbI cPOK Ha IIpH6OpbI fHrpMbI "Severin" - 2 roJa co IINx IIpoJaxn. B TeueHne 3TOrO BpeMeHN Mbl 6ecIIaTHO ycTpahm BCE IeΦeKtBi, BO3HnKIIHe B pe3yJIbTaTe IIPOH3BOIDCTBeHHORo 6paKa HIn IIpIMHeHn HeKaUeCTBeHHbIX MaTeepHaJIOB. TapaHTnHe paIpcOcTpaHJeTcra Ha IeΦeKtBi, BO3HnKIIHe N3-3a HecO6JIIODeHn HNcTpyKIIHN IO 3KcIIJyaTaIHn, rpy6OrO 6paIeHn C IIpH6Opom, a TaKxe Ha 6bIOIIncsra (CTeKJIaHHbIe H KepaMnueckne) qactn. TapaHTn aHHyJInpyeTcra, ecJIN IIpH6Op peMOHTnpOBaJIcR He B yKa3aHHbIX HAMN IIyHKtax cepBnCHoro 06cJIyXKNBaHn. KaKne-JIn6o IOnOJIHnteJIbHbIe TapaHTn IIpoJabua 3aBOJOMn3ROTOBHTeJIem He IpeEHMaIoTcra.

Czech Republic / Slowak Republic

ARGO spel.s r.o.

Zihobce 137

CZ 342 01 Susice

Tel.: [phone]

Fax: [phone]

Bahar Administration and Commercial

Center

No.668.7th Floor,Ave.

South Bahar

TEHRAN - IRAN

Tel.: [phone]

e-mail: [e-mail]

Internet: www.iranseverin.com

Italia

via Dino Col 52r-54r-56r,

I-16149 Genova

Green Number: 800240279

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Fax: [phone]

e-mail: [e-mail]

Jordan

F.A. Kettaneh

P.O.Box 485

Amman, 11118, Jordan

Tel: [phone]

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Korea

Euko Trading

Namho B/D 3F, 194-6, Neungpyeong-Ri

Opo.Eup, Gwangju-Si,

Kyunggi-do

Korea 464892

Tel: [phone]

Fax: [phone]

Service Hotline: [phone]

Latvia

SERVO Ltd.

Mr. Janis Pivovarenoks

Tel: [phone]

[e-mail]

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The Right Angle S.A.L.

Boulos Building

Hazmieh- Damascus Highway

P.O.Box 1656-09

BEIRUT, Lebanon

Tel.: [phone] and 3

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Luxembourg

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Serbia and Montenegro

tel: + 381-21-524-638

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Finland

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Rälssitie 6, PL 63

01511 Vantaa