BM 3992 - FICHE PRODUIT - Electric mixer SEVERIN - Free user manual and instructions

Product type	Bread machine
Brand	SEVERIN
Model	BM 3992
Power supply	230 V ~, 50 Hz
Power	860 W
Large loaf pan capacity	3.8 L (bread from 750 to 1600 g)
Small loaf pans capacity (x2)	1.35 L each (bread about 500 g)
Number of programs	11 programs: Normal, White/Crispy, Wholemeal, Yeast Cakes, Quick, Gluten-free, Dough, Pasta Dough, Sandwich, Jams/Marmalades, Bake
Delay timer	Up to 13 hours
Settings	Browning (3 levels), bread weight (according to program), audible signal (on/off), key lock
Display	Screen with program, browning, weight, remaining time, indicator light
Special functions	Keep warm (60 min), add ingredients with audible signal, preheating, kneading, resting, rising, baking
Dimensions (L x W x H)	395 x 275 x 315 mm
Weight	4.9 kg
Included accessories	Measuring cup, dosing spoon, tool to remove kneading hook, 2 kneading paddles, 2 small baking pans
Pan material	Non-stick coating
Cleaning	Pan and kneading paddles washable in hot water with mild detergent; do not wash in dishwasher; do not immerse appliance
Safety	Overheat protection, automatic stop at end of program, key lock during operation
Warranty	2 years (parts and labor, excluding normal wear and misuse)
Compliance	CE directives

Frequently Asked Questions - BM 3992 - FICHE PRODUIT SEVERIN

What is the difference between the Normal, White/Crusty and Wholemeal programs?

The Normal program is suitable for breads rich in wheat flour. The White/Crispy program is adapted for a typical white bread dough with a crispy crust. The Wholemeal program provides longer rising phases for rye or wholemeal flours.

How do I set the timer so that the bread is ready in the morning?

Select the program (1, 2, 3, 4, 6, 9 or 11), then use the Timer – and + buttons to set the total time until the desired hour (e.g., 11:30). Add ingredients, avoiding contact between yeast and salt or liquids if using the timer. Press Start/Stop.

What should I do if the display shows E00 or E01 after a baking cycle?

This code indicates that the appliance is still too hot to restart. Let the machine cool for about 20 minutes before trying again. If the problem persists, contact an authorized after-sales service.

Why is my bread too risen or not risen enough?

Bread that is too risen may be due to excess yeast, water or flour. Bread that is not risen enough may be due to a lack of yeast, water or sugar, or incorrect incorporation order (always liquids first, then flour, finally yeast). For rye breads, rising is naturally weaker.

Can I use ready-made bread mixes from the store?

Yes, pour up to 500 g of mix into the pan, add yeast and liquid according to the package instructions. Use the Normal, White/Crispy or Wholemeal program depending on the type of flour.

How do I clean the pan and kneading paddles?

Remove the pan and kneading paddles from the cooled and unplugged appliance. Wash them with hot water and a mild detergent. Do not use metal or abrasive objects to avoid damaging the non-stick coating. Do not wash them in the dishwasher. Do not soak the pan for a long time.

What ingredients can be added during kneading?

For programs 1, 3, 4, 6 and 9, you can add ingredients like nuts, seeds, dried fruits, herbs, etc. The appliance emits 12 beeps to indicate the ideal time. Open the lid quickly and add the ingredients.

What should I do if the dough is too sticky or too dry during kneading?

If the dough is too sticky, add a tablespoon of flour. If it is too dry and hard to knead, add a tablespoon of water. Wait until kneading is well underway before adjusting.

How do I disable the audible signal?

During operation, press the Timer – and + buttons simultaneously for at least 3 seconds. The main indicator briefly turns off to confirm. To reactivate, repeat the process.

Can I make jam with this machine?

Yes, use program 10 (Jams, Marmalades). Place 900 g of finely cut fruit and 500 g of jam sugar (with pectin) in the pan. Optionally add lemon juice. Monitor the cooking and fill the jars after the program ends.

USER MANUAL BM 3992 - FICHE PRODUIT SEVERIN

IMPORTANT SAFETY INSTRUCTIONS

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.
• Remove any exterior and interior packaging materials. All these materials are suitable for recycling.
• Caution: keep any packaging materials well away from children, as they are a potential source of danger e.g. from suffocation.
• 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 5 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 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.

Additional important instructions

• Always use an oven-cloth or suitable gloves when touching the unit after use, or when handling freshly baked bread.
• In case of a power failure of less than 7 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.

1.	Viewing window	6.	Measuring spoon
2.	Lid	7.	Measuring cup
3.	Bread baking-tin	8.	2 kneading hooks
4.	Control panel with display	9.	2 small bread baking tins
5.	Kneading hook extractor

A	Display	C	Programme 1............11
a1	Display - programme	D	Start / Stop Ⓞ
a2	Display - browning level	E	Timer - minus Ⓞ
a3	Display - weight	F	Timer - plus Ⓞ
a4	Display - running time	G	Browning control Ⓞ
B	Main indicator light	H	Bread weight Ⓞ

Visual programme-status display:

Timer	①
Pre-heating	②
Kneading	③
Standing	④
Rising	⑤
Baking	⑥
Keeping warm	⑦
End	⑧

CONTROL PANEL

A Display

The display shows the selected programme, level of browning, weight, remaining running time and programme status. An active programme is indicated by the continuously flashing colon in the time display.

B Main indicator light

Programme 1.11

Press the 1.....11 button to select the desired programme.

The programme code appears in the display.

D Button

This button starts the selected programme.

A beep signal is heard, and the colon in the time display starts flashing.

To end the programme, keep the button pressed for 3 seconds. This is acknowledged by a beep signal.

E/F Timer-minus / Timer-plus

Programmes 1, 2, 3, 4, 6, 9 and 11 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............11 button to select the desired programme.
• Press the appropriate timer button ¼ or ¼ 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.

G Browning

Baking programmes 1, 2, 3, 4, 5, 6 and 11 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 display.

LIGHT

MEDIUM

DARK

QUICK

In addition, a quick-programme can be selected for programmes 1 to 4.

With this setting, the dough processing time is shortened by 60 to 75 minutes.

H Loaf weight

Baking programmes 1, 2, 3, 4, 5 and 6 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 display.

Acoustic signal On/Off

• When the bread maker is switched on, the acoustic signal function is active.
• During operation, this function can be de-activated by simultaneously pressing the timer buttons and for a minimum of 3 seconds. (The main indicator light briefly goes out to acknowledge the input)
• To re-activate the acoustic signal function, press the timer buttons and again simultaneously. A beep sound confirms that the function has been enabled.
• Following a power interruption, the signal function is automatically re-enabled.

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 up/down button has been pressed for a minimum of 3 seconds.

PROGRAMME FUNCTIONS

The menu allows for the selection of 11 different programmes:

1 = STANDARD

This programme is used most frequently and 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 = 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.

5 = EXTRA-SHORT PROGRAMME

The loaves will turn out smaller and firmer than usual.

6 = GLUTEN-FREE

For bread made from gluten-free flour

7 = 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.

8 = PASTA DOUGH

For dough to make pasta.

9 = SANDWICH

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

10 = JAM, MARMALADE

Suitable for preparing jam, marmalade. During preparation, make sure the baking-tin is only two thirds full of all the ingredients (approx. 1000g), since the mixture may tend to foam up.

11 = 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.

Extra-short programme:

This programme allows for baking bread in a shorter 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°C. We recommend using a suitable food thermometer. With the temperature too low, the bread may not rise sufficiently strongly; too high a temperature will cause the yeast contained in the dough to rise too early, again leading to an unsatisfactory baking result.

• In the programmes STANDARD, WHOLEMEAL, CAKES WITH YEAST, GLUTEN-FREE and SANDWICH, you may add such ingredients as wheat germ, sunflower seeds, herbs, caraway seeds, ground pepper, ground nuts, muesli, hominy grits, finely cut bacon cubes etc. according to taste.
• A 12-beep acoustic signal indicates when the most suitable time for adding these ingredients has been reached. The table below shows those suitable times.

Progr.	Browning	Size	Running time (hrs.)	Dough preparation (hrs.)	Baking time (mins.)	Keeping warm (mins.)	Ingredients to be added after mins.:
1			3:13	2:25	48	60	22
			3:18		53	60	22
			3:25		60	60	22
2			3:30	2:40	50	60	-
			3:32		52	60	-
			3:35		55	60	-
3			3:43	2:55	48	60	47
			3:45		50	60	47
			3:48		53	60	47
4			3:17	2:27	50	60	22
			3:22		55	60	22
			3:27		60	60	22
5			1:17	0:32	45	60	-
			1:20		48	60	-
			1:23		51	60	-
6			2:49	1:19	90	60	23
			2:54		95	60	23
			2:59		100	60	23
7	-	-	1:30	1:30	-	-	-
8	-	-	0:14	0:14	-	-	-
9			3:55	2:55	60	60	57
10	-	-	1:05	0:15	50	-	-
11			1:00	-	60	60	-

Important information

• 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 may be removed after the final kneading phase.

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 500 g of solid ingredients (for a loaf of up to 1000 g).
• The two smaller baking tins can be used for making smaller loaves.

The volume of the two smaller tins is about 2/3 of the large baking tin volume.

• knead dough for bread rolls, pizza etc., and let the dough rise.
• Only recipes with a flour content of 200 - 550 g 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.

BEFORE FIRST USE

• Remove the baking-tin. Before the bread-maker is used for the first time, it should be thoroughly cleaned, as described in the section Cleaning and Care.
• Fit the kneading hooks into their sockets inside the baking-tin and fill the tin with around 125 ml of water.
• Replace the baking-tin in the unit. Make sure that it locks firmly into place.
• Insert the plug into a suitable wall socket.
• Use the 1............11 button to select programme 11 (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.
• Afterwards, press and hold the down-arrow button for approx. 3 seconds to switch the bread-maker off (this is confirmed by an acoustic signal); now remove the plug from the wall socket and allow the appliance to cool down.
• Clean the unit again as described in the section Cleaning and Care.

OPERATION

• 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 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.....11 button to select the desired baking programme. Each time the button is pressed, the display changes to the next programme in the sequence.
• Select the desired level of browning. (Only for programmes 1, 2, 3, 4, 5, 6 and 11)
• Select the weight. (Only for programmes 1, 2, 3, 4, 5 and 6)
• Press the button to start the kneading and/or baking process. (If you wish to start the programme with a timer delay, the total running time desired can now be set, using the appropriate timer button.)
• During the kneading or rising phase in programmes 1, 3, 4, 6 and 9, 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 button for at least 3 seconds and open the lid.
• 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 carefully removed using the extractor tool supplied. 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.
• If the bread-maker is not switched off immediately after the programme running time has elapsed, the bread will be kept warm automatically for a period of 60 minutes. The unit will then switch off automatically.

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.
• Lift out the baking tin and remove the kneading hooks.

The baking tin and 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 a 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 tins in a dishwasher.
• 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 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.

1. 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.

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 display shows the letters E00 or E01, and a continuous acoustic signal is heard. Press the down arrow 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 E:EE or H:HH 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

White bread/French bread Ingredients: Onion bread

Programme	2
Setting
water	80	120	180	ml
milk	90	140	220	ml
butter	6	10	15	g
salt	1	1 1/2	2	tsp.
sugar	1 1/2	2	3	EL
wheat flour, type 405	260	400	600	g
dry yeast	3/4	1	1 1/2	tsp.
approx. yield	400g	650g	1000g

Ingredients:

Programme	1
Setting
water	260	350	500	ml
salt	¾	1	1½	tsp.
sugar	¾	1	1	tsp.
wheat flour, type 1050	400	540	760	g
fried onions	56	75	100	g
dry yeast	½	¾	1	tsp.
approx. yield	600g	900g	1300g

Raisin bread Ingredients: Wholemeal bread

Programme	1
Setting
water	150	200	310	ml
butter	1 1/4	1 1/2	2 1/2	EL
salt	1/2	3/4	1	tsp.
honey	1 1/2	2	3	tbs.
wheat flour, type 405	270	420	650	g
dry yeast	3/4	1 1/2	2	tsp.
raisins	40	75	100	g
approx. yield	550g	700g	1100g

Ingredients:

Programme	3
Setting
water	310	415	620	ml
oil	1	1 1/2	2	tbs.
lemon juice	1	1 1/2	2	tbs.
rye wholemeal flour	150	200	300	g
wheat flour, type 1050	300	400	600	g
sugar	3	4	6	tsp.
salt	1	3	4	tsp.
dry yeast	2	3	4	tsp.
oat meal	4	6	8	tsp.
approx. yield	750g	1000g	1500g

Wheat and rye bread

Ingredients:

Programme	1
Setting
water	150	220	350	ml
natural plain yoghurt 3.5% fat content	75	110	175	ml
salt	1	1 1/2	2 1/2	tsp.
sugar	1/4	1/4	3/4	tbs.
wheat flour, type 550	160	230	350	g
wheat flour, type 1150	160	230	350	g
dry yeast	3/4	1 1/4	2	tsp.
approx. yield	500g	700g	1150g

Pizza dough

Ingredients:

Programme	8
Setting
water	230			ml
olive oil	3			tbs.
salt	2			tsp.
sugar	1			tsp.
wheat flour, type 550	400			g
dry yeast	2			tsp.
approx. yield	600g

Tip:

Once the programme has finished, remove the dough from the baking-tin. Let the dough rise at room temperature for approximately 30 minutes.

Jam, marmalade

The basic recipe consists of finely cut or pureed fruit and gelatine sugar (e.g '2:1'). Information about the correct proportions of fruit and gelatine sugar may be found on the sugar

packaging.

• Wash the fruit and, if necessary, peel it.
• Weigh out about 900 g of fruit, but always observe the overall quantity limits to prevent the mixture from foaming and spilling out. The fruit should be cut into small pieces (max. 1 cm) or pureed.
• Place the fruit and 500 g gelatine sugar into the baking-tin. When making marmalade from berries, add 1 tbs. of lemon juice and blend in well.
• Start the JAM, MARMALADE programme.
• Carefully monitor the process. Use a rubber scraper to remove any sugar residue from the walls of the 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.
• The baking-tin should be thoroughly rinsed immediately after use.

Recipes for the two smaller baking-tins

Onion bread

Ingredients:

Programme	1
Setting
water	130 /130	175 / 175	-	ml
salt	\( \frac{1}{3} \) / \( \frac{1}{3} \)	\( \frac{1}{2} \) / \( \frac{1}{2} \)	-	tsp.
sugar	\( \frac{1}{3} \) / \( \frac{1}{3} \)	\( \frac{1}{2} \) / \( \frac{1}{2} \)	-	tsp.
wheat flour,type 1050	200 / 200	270/270	-	g
fried onions	30 / 30	38 / 38	-	g
dry yeast	\( \frac{1}{4} \) / \( \frac{1}{4} \)	\( \frac{1}{2} \) / \( \frac{1}{3} \)	-	tsp.
approx. yield	300g/ 300g	430g/430g	-

Raisin bread

Ingredients:

Programme	1
Setting
water	75 / 75	150 / 150	-	ml
butter	3/3 / 3/3	1 1/4 / 1 1/4	-	tbs.
salt	1/4 / 1/4	1/2 / 1/2	-	tsp.
honey	3/4 / 3/4	1 1/2 / 1 1/2	-	tbs.
wheat flour, type 405	135 / 135	270 / 270	-	g
dry yeast	1/3 / 1/3	3/4 / 3/4	-	tsp.
raisins	20 / 20	38 / 38	-	g
approx. yield	200g / 200g	550g/550g	-

Abbreviations:

tsp. = teaspoon (measuring spoon: 1 tsp.) = 5 ml tbs. = tablespoon (measuring spoon: 1 tbs.) = 15 ml

g = gram, ml = millilitre

Commercially available ready-to-bake mixes

Various ready-to-bake mixes are to be found.

• Put up to 500 g 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.

Additional recipe information

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 programmes STANDARD or GLUTEN-FREE 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.

For gluten-free bread, commercially available ready-to-bake mixes are most suitable.

TECHNICAL SPECIFICATIONS

Art.-Nr.:	BM 3992
Operating voltage:	230 V~, 50 Hz
Power consumption:	860 W
Baking capacity:	Large baking-tin 3.8 l capacity: approx. 750 - 1600g loaf weight Small baking-tins 1.35 l capacity each: approx. 500g loaf weight each
Approximate dimensions:	395 mm (L) x 275 mm (D) x 315 mm (H)
Weight:	4.9 kg
Timer:	Pre-programmable up to 13 hours
Programme functions:	11
Accessories:	Measuring cup, measuring spoon, kneading hook extractor
This product complies with all binding CE labelling directives.

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. This guarantee does not affect your statutory rights, nor any legal rights you may have as a consumer under applicable national legislation governing the purchase of goods. 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 OF CONTENTS

IMPORTANT CONSIGNES DE SECURITÉ	34
VOTRE MACHINE À PAIN	36
LE TABLEAU DE COMMANDE	38
LES PROGRAMMES	39
UTILISATION DE LA MACHINE À PAIN	41
AVANT LA PREMIÈRE MISE EN SERVICE	41
FONCTIONNEMENT	42
NETTOYAGE ET ENTRETIEN	42
PROBLEMES COURANTS ET QUESTIONS	43
RECETTES	44
FICHE TECHNIQUE	48
GARANTIE	48

IMPORTANT SAFETY INSTRUCTIONS

4 = CAKES WITH YEAST

5 = EXTRA SHORT PROGRAM

1 1 = BAKING

Extra short program:

Raisin bread

Ingredients:

Raisin bread

Ingredients:

Programme	1
Quantité
d'eau	75 / 75	150 / 150	-	ml
de beurre	¾ / ½	1¼ / 1¼	-	c.à.s.
de sel	¼ / ¼	½ / ½	-	c.à.c.
de miel	¾ / ¼	1½ / 1½	-	c.à.s.
de farine de froment type 405	135 / 135	270 / 270	-	g
de levure de boulanger	½ / ½	¾ / ¾	-	c.à.c.
Raisins secs	20 / 20	38 / 38	-	g
Rendement approximatif	200g / 200g	550g/550g	-

Abbreviations:

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

tbsp = tablespoon (measuring spoon: 1 tbsp) = 15 ml

g = gram

ml = milliliter

2 = WHITE BREAD/FRENCH BREAD

5 = EXTRA SHORT PROGRAM

9 = SANDWICH / PANINI

Logbrod Ingredients:

5 = EXTRA SHORT PROGRAM

2 = WHITE BREAD/MILK BREAD

It is suitable for making white bread/milk bread

3 = WHOLE WHEAT

4 = CAKE WITH FRUIT

Regarding sugar content, the sweetness can be adjusted on the device. In this program, the bread is more compact.

8 = YEAST FOR YEAST BREADS

This is a sample.

9 TO2T

Suitable for making dough for bread. The dough is soft and has a certain texture.

10 = MARMALADE

For making marmalade. For making, ensure you have about 1000 g of fruit with all the ingredients (approximately 1000 g) because the mixture may foam.

11 = YOGURT

Suitable for making yogurt (e.g., from milk that has already been heated or with the YOGURT program). Thus, you can adjust the fermentation time according to the type of milk before starting the YOGURT program.

YOGURT program

This program allows the dough to ferment in a shorter time. Due to the shorter fermentation time, the dough becomes softer and more elastic than usual. Note that it should be used with water. Specifically, achieving good results when the water temperature is about 48-50°C. Use a thermometer for this. When the temperature is too low, the dough may not ferment enough. Too low a temperature also results in the dough not rising enough or the crust being too hard. And in this case, the dough result is not satisfactory.

Press the button 1.....11 to select the desired program.

The program starts after a short delay.

D button

Pressing the button starts the selected program.

A sound signal is emitted, and after a set time the kneading begins.

To stop the program, press and hold this button for 3 seconds. The program ends with a sound signal.

Decrease set time / Increase set time

Programs 1, 2, 3, 4, 6, 9 and 11 can be started with the timer setting, allowing you to finish the selected program with a delay of up to 13:00 hours.

Example:

You want to start the program at 20:00 and you want your bread to be ready at 7:30 the next morning. Accordingly, the total program time will be 11 hours and 30 minutes.

• Select the desired program using buttons 1.....11.
• Press the corresponding timer button ⑦ or 一 until the display shows the total program time 11:30.
• Add ingredients according to the instructions given in the operation section. Make sure that the yeast and salt do not come into contact with each other.
• Do not use the timer function when the recipe requires the use of perishable ingredients such as eggs, fresh milk or fruits. The timer function is also unsuitable for recipes that require the addition of ingredients (e.g., nuts, seeds or dried fruits) during the kneading or rising phase.

Crust control

Programs 1, 2, 3, 4, 5, 6 and 11 allow you to set the desired degree of browning from three available options. The selected browning degree is indicated by a bar in the lower part of the LCD display.

LIGHT

MEDIUM

DARK

QUICK BAKE

For programs 1 to 4, the quick bake program can be additionally selected.

The insert allows reducing the dough preparation time from 60 to 75 minutes.

And the weight of the loaf

Baking programs 1, 2, 3, 4, 5, or 6 allow you to set the weight of the baked loaf. The selected weight is indicated by the pointer under the corresponding bread symbol on the panel.

Sound signal / beep.

- The sound signal function is activated by pressing the button. - During operation, this function can be activated by simultaneously pressing the timer buttons and for at least 3 seconds. (When the command is confirmed, the indicator lamp flashes briefly.) - To deactivate the sound signal function, press the timer buttons and again simultaneously. The sound signal confirms that the function is activated. - After power is restored, the sound signal function is activated automatically.

Protection against incorrect input

After starting the program, all control buttons will be locked until the baking process is completed or until the buttons are pressed for at least 3 seconds.

PROGRAM FUNCTIONS

The menu allows you to choose from 11 different programs:

1 = BASIC

This program is used most often for baking white bread with a high content of wheat flour.

2 = WHITE BREAD / FRENCH BREAD

It is used for typical dough (for example, for baking white / French bread).

3 = WHOLE WHEAT BREAD

Compared to the standard program, this program provides longer rising and baking stages, because dough with a high content of rye or whole wheat flour rises not as strongly as dough with wheat flour.

5 = OVERVIEW OF THE BAKING PROGRAM

The baked goods come out smaller in size and harder than with normal baking.

6 = GLUTEN-FREE

Bread loaves made from gluten-free flour.

7 DOUGH

This program does not have a baking stage. After the program ends, the dough (for example, pizza dough) can be removed and used for baking in a conventional oven.

8 DOUGH FOR PASTA

10 = JAM, MARMALADE

Used for making jam and marmalade. When preparing, make sure that the baking pan is filled with all ingredients (about 1000 g) only to two-thirds, as this mixture tends to rise.

11 = BAKING

G = GRAM

ML = MILLILITER

Ready-to-bake mixes available in stores

There are various ready-to-bake mixes available in stores.

Place 500 g of ready-to-bake mix and the required amount of dry yeast into the baking pan. Depending on the mix, for small bakes only half may be needed. Add the corresponding amount of liquid.

Ingredients: wheat flour, whole wheat flour / French bread or bread made from wholemeal flour, depending on the type of flour used.

Additional information on recommended recipes

Bread maker: Purpose and use of recipes with flour content up to 550 g. It is important that the dough does not stick to the mold or overflow, and to ensure a quality result, do not exceed the recommended amounts of ingredients.

All ingredients should be at room temperature.

Sugar helps the yeast to raise the dough and contributes to the formation of a darker and thicker crust.

Salt gives the dough a firmer consistency and slows down the rising process.

When adding additional ingredients such as curd, monitor the consistency and ensure that the amount of liquid specified in the recipe is reduced accordingly. This is required, for example, when adding eggs, milk, fresh cheese, or cottage cheese.

Baking results depend on several factors, such as atmospheric pressure, humidity, water hardness, room temperature, and ingredient temperature. If the suggested recipe does not suit your taste, we recommend modifying it according to the recommendations in the section 'Possible Problems'.

Special information for allergy sufferers

With this bread maker, you can also use flour mixtures specially developed for people with grain allergies. The loaves remain relatively firm even when using large amounts of baking powder.

Kuressaare: Toomas Teder FIE, Pikk 1B,

tel: [phone]

Kaina: Ilmar Pauk Elektroonika FIE, Mae 2S,

tel: [phone]

Espana

Severin Electrodom. Espana S.L.

Plaza de la Almazara Portal 4, 1st floor E.

45200 ILLESCAS (Toledo)

Tel: [phone]

Fax: [phone]

eMail: [e-mail]

http://www.severin.es

France

SEVERIN France Sarl

4, rue de Thal

B.P. 38

67211 OBERNAI CEDEX

Tel.: [phone]

Fax: [phone]

Greece

BERSON

C. Sarafidis Bros. S.A.

Agamemnonos 47

176 75 Kallithea, Athens

Tel.: [phone]

Philippines Business Center

Agias Anastasias & Laertou, Pilea

Service Post of Thermi

570 01 Thessaloniki, Greece

Tel.: [phone]

Iran

IRAN-SEVERIN KISH CO. LTD.

No.668,7th.Floor

Bahar Tower

Ave. South Bahar

TEHRAN-IRAN

Tel.:[phone]

Fax:[phone]

[e-mail]

www.iranseverin.com

Israel

Eatay Agencies

109 Herzel St.

Haifa

Phone:[phone]

Email: [e-mail]

Italia

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

I-16149 Genova

Green Number: 800240279

Tel.: [phone]

Fax: [phone]

e-mail: [e-mail]

Jordan

F.A. Kettaneh

P.O.Box 485

Amman, 11118, Jordan

Tel:[phone]

e-mail: [e-mail]

Korea

Jung Shin Electronics co., Ltd.

501, Megaventuretower 77-9

Moonrae-Dong 3ga, Yongdeungpo-Gu

Seoul, Korea

Tel: [phone]~7

Fax: [phone]

Service Hotline: [phone]

Latvia

SERVO Ltd.

Mr. Janis Pivovarenoks

Tel: [phone]

[e-mail]

Lebanon

Khoury Home

7th Floor, Cité Dora 3 Building, Dora

P.O. Box 70611

Antelias, Lebanon

Telephone [phone], Fax [phone]

eMail: [e-mail]

Internet: www.khouryhome.com

Luxembourg

Ser-Tec

Rue du Château d'Eau

3364 Leudelange

Tel.: [phone]

Fax: [phone]

Macedonia

Agrotehna

St. Prvomajtska bb

1000-Skopje

MACEDONIA

e-mail: [e-mail]

Tel: +389 2 / 24 45 009 or -019

Fax: [phone]

Hungary

TFK Elektronik Kft.

Gyar u.2

H-2040 Budaörs

Tel.: [phone]

Fax: [phone]

Netherlands

HAS b.v.

Stedenbaan 8

NL-5121 DP Rijen

Tel: [phone]

Fax: [phone]

Norway

Lokken Trading AS

Trollasveien 34

1414 Trollasen

Tel: [phone]

Fax: [phone]

Austria

Degupa

Sc.2 Et.1, Ap. 27, Sector 1

Bucharest

Tel: [phone]

[phone]

[phone]

Fax: [phone]

[phone]

E-mail: [e-mail]

Web site: www.forbrands.ro

Switzerland

Serbia and Montenegro

tel: [phone]

tel: [phone]

fax: [phone]

Slovak Republic

PREMT s.r.o.

Skladova 1

917 01 Trnava

Tel: [phone]

Finland

Oy Harry Marcell Ab

Rälssitie 6, PL 63

01511 Vantaa

Tel.: 00358 / 207599860

Fax: 00358 / 207599803

Swedish

Rakspecialisten HS

Mollevangsgatan 34

214 20 Malmö

Tel.: [phone]

Fax: [phone]

Slovenia

SEVTIS d.o.o.

Smartinska 130

1000 Ljubljana

Tel:[phone]

Fax:[phone]

Stand:03.2010