SBB 850 B1 - Bread maker SILVERCREST - Free user manual and instructions

USER MANUAL SBB 850 B1 SILVERCREST

BREAD MAKER Introduction Congratulations on the purchase of your new appliance. You have selected a high-quality product. The operating instructions are part of this product. They contain important information on safety, usage and disposal. Before using the product, familiarise yourself with all handling and safety guidelines. Use the product only as described and for the range of applications specified. Please also pass these operating instructions on to any future owner(s). Intended use This bread maker is intended only for home use for baking bread or for cooking jams and preserves. Do not use the appliance for drying foodstuffs or other objects. Do not use the bread maker outdoors. Use only the accessories recommended by the manufacturer. Other accessories can cause damage to the appliance. This appliance is intended solely for use in private households. Not for commercial use! Package contents Bread maker Baking mould 2 kneading blades Measuring cup Measuring spoon Kneading blade remover Operating instructions Brief information Recipe Book NOTE ► When unpacking the appliance, check it thoroughly for possible transport damage. If required, contact the Service Centre (see section "Warranty and Service"). Description of the appliance Figure A: Viewing window Appliance lid Ventilation slots Mains cable Control panel Figure B: 2 kneading blades Baking mould for loaves with weights of up to 1250 g Measuring cup Measuring spoon Kneading blade remover Technical data Rated voltage: 220–240 V

/50 Hz Power consumption: 850 Watt3 SBB 850 B1

Safety instructions ► Please read the operating instructions completely before using the appli- ance for the first time! DANGER – ELECTRIC SHOCK! ► Always check the power cable and plug before use. To reduce potential risks in the event of damage to the power cable, arrange for it to be examined and repaired as soon as possible by the manufacturer, by Customer Services or by a similarly qualified person. ► Do not place the power cable over sharp edges or close to hot surfaces or objects. These may damage the insulation of the power cable. ► When not in use, and before cleaning the appliance, remove the power cable from the plug. ► Never immerse the bread maker in water or other liquids. Risk of elec- trical shock! ► Do not clean the appliance with abrasive cleaning sponges. If parts come loose from the sponge and come into contact with electri- cal components, there is a risk of electric shock. WARNING! RISK OF INJURY! ► Risk of suffocation! Children can suffocate through the improper use of packaging materials. Dispose of them immediately after unpacking or store them in a place that is out of reach of children. ► To prevent the risk of tripping accidents, the appliance is equipped with a short power cable. ► Before taking out or inserting accessories, unplug the appliance and allow it to cool down. ► Place an extension cable in such a way as to prevent anyone from tripping over it or inadvertently pulling on it. ► If there are any children nearby, please watch over the appliance closely! If the appliance is not in use, and also before cleaning it, remove the plug from the power socket. Allow the appliance to cool down before removing individual parts.4 SBB 850 B1

WARNING! RISK OF INJURY! ► This appliance may be used by children of the age of 8 years or more and by persons with reduced physical, sensory or mental capabilities or lack of experience and/or knowledge if they are being supervised or have been instructed with regard to the safe use of the appliance and have understood the potential risks. ► Do not allow children to play with the appliance. ► Cleaning and user maintenance may not be carried out by children, unless they are older than 8 years of age and supervised. ► Children younger than eight years of age must be kept away from the appliance and the power cable. ► This appliance complies with all pertinent safety regulations. Inspection, repair and technical maintenance may only be performed by a qualified specialist. Improper usage invalidates all claims under the warranty. ► Attention! The bread maker gets very hot during operation. Do not touch the appliance until it has cooled down, or use oven gloves. ► Do not move the bread maker if the baking mould contains hot or liquid contents, e.g. jams. There is a risk of burns! ► Do not attempt to touch the rotating kneading blades during use. There is a risk of injury! ► During operation, the temperature of exposed surfaces can be very high. Risk of burns! Caution! Hot surface! Parts of the appliance get very hot during use! Risk of burns! WARNING! RISK OF FIRE! ► Do not use an external timing switch or a separate remote control system to operate the appliance. ► Do not place the appliance near inflammable materials or explosive/ combustible gases. Maintain a minimum distance of 10 cm to all other objects.5 SBB 850 B1

WARNING! RISK OF FIRE! ► Never cover the appliance with a towel or other material. Heat and steam must be able to escape. A fire can be caused if the appliance is covered with inflammable material or comes into contact with inflam- mable materials, e.g. curtains. ► Do not place any objects on the appliance and do not cover it during use. ► Never place aluminium foil or other metallic objects in the bread maker. This could cause a short circuit. ► Never use more than 700 g of flour when baking and never add more than 1¼ packets of dried yeast. The dough could overflow and cause a fire! The only exception to this rule is gluten-free bread. In this case, a maxi- mum of 2 packets of dried yeast may be used (see recipe booklet). CAUTION – PROPERTY DAMAGE! ► Ensure that the ventilation slots of the appliance are not obstructed at any time. Risk of overheating! ► Never leave the appliance unsupervised whilst in use! ► Only use the appliance inside of buildings. ► Never place the appliance on or close to a gas or electric cooker, a hot oven or any other heat source. Risk of overheating! ► The use of accessories not recommended by the manufacturer may cause damage to the appliance. Only use the appliance for its intended pur- poses. Improper usage invalidates all claims under the warranty. ► Do not start a baking programme if the baking mould is not in the appliance. This could cause irreparable damage to the appliance. ► Do not pull on the cable to remove the plug from the socket; always pull on the plug itself. ► Do not use the bread maker to store foods or utensils.6 SBB 850 B1

CAUTION – PROPERTY DAMAGE! ► Never use the appliance without a baking mould or with an empty one. This will irreparably damage the appliance. ► Always close the lid during use. ► Never attempt to remove the baking mould during use. ► Always place the appliance on a dry, flat and heat-resistant surface. ► Before plugging the appliance in, check to ensure that the kind of current and mains voltage match the information given on the type plate. ► If you use an extension cable, ensure that the maximum permitted power rating for the cable corresponds to that of the bread maker.7 SBB 850 B1

Before initial use Unpacking ■ Unpack the appliance and remove all packaging materials as well as any stickers and protective fi lms. ■ When unpacking the appliance, check it thor- oughly for possible transport damage. If required, contact the Service Centre (see section "Warranty and Service"). Initial cleaning Wipe the baking mould , kneading blades and upper surfaces of the bread maker with a clean moist cloth before taking it into operation. Do not use abrasive sponges or abrasive cleaning agents. Remove the protective foil from the control panel if you have not already done so. Initial heating

1) When heating for the fi rst time, place the

empty baking mould into the appliance and then close the lid . WARNING! RISK OF FIRE! ► Do not heat the bread maker for more than 5 minutes with an empty baking mould . There is a risk of overheating.

2) Select programme 12, as described in the

section "Programmes", and press the Start/ Stop button to heat up the appliance for 5 minutes.

3) After 5 minutes, end the programme by press-

ing and holding the Start/Stop button until you hear a long signal tone. NOTE As the heating elements are lightly greased, you may notice a slight smell when using the appli- ance for the fi rst time. This is harmless and stops after a short time. Ensure suffi cient ventilation; for example, by opening a window.

4) Let the appliance cool down completely and

once again wipe the baking mould , knead- ing blades and the outer surfaces of the bread maker with a clean moist cloth. Features This bread maker allows you to bake bread just the way you like it. ■ You can choose from 12 diff erent baking programmes. ■ You can use ready-to-use baking mixtures. ■ You can prepare dough for rolls and noodles and even make marmalades and jams. ■ By using the programme “Gluten-free” you can bake gluten-free baking mixes and recipes containing gluten-free fl ours, such as cornfl our, buckwheat fl our or potato fl our. Control panel

Display Display for a selecting the weight (750 g, 1000 g, 1250 g) b the remaining baking time in minutes and the preselected programme time c the selected browning level (Light

Medium , Dark , Rapid ) d the selected programme number e the programme sequence f the addition of ingredients ("ADD") Start/Stop To start and stop operation or to delete a timer programme. To interrupt operation, briefly press the Start/Stop button until you hear a beep and the time flashes on display . If you press the Start/Stop button again within the next 10 minutes, operation will be resumed. If you forget to restart the programme, it will resume automatically after 10 minutes. To completely terminate the operation or to delete a programme, press the Start/Stop button for 3 seconds, until you hear a long beep. NOTE ► Do not press the Start/Stop button if you want to simply check the condition of the bread. You can check the baking progress through the viewing window . CAUTION! ► You should always hear a beep when pressing any button while the appliance is running. Browning level (or rapid mode) Select the browning level or switch into the rapid mode (Light/Medium/Dark/Rapid). Press the browning level button repeatedly, until the arrow appears above the desired browning level. For programmes 1–4 you can, through repeated pressing of the browning level button , activate the rapid mode to shorten the baking process. Press the browning level button repeatedly until the arrow appears above "Rapid" icon. A browning level cannot be selected with the programmes 6, 7 and 11. Timer Time-delayed baking. NOTE ► Time-delayed baking cannot be set for programme 11. Operating light The operating light lights up when a programme is running. If you want to start a programme with a time delay, the operating light flashes as soon as the timer setting is confirmed. As soon as the programme starts, the operating light lights up permanently. Bread weight Select the bread weight (750 g/1000 g/1250 g). Press the button repeatedly until the arrow appears under the desired weight. The weight specifications (750 g/1000 g/1250 g) refer to the total amount of ingredients placed in the baking mould . NOTE ► The default setting when switching the appli- ance on is 1250 g. You cannot adjust the bread weight with the Programmes 6, 7, 11 and 12.9 SBB 850 B1

Programme selection (menu) Call up the desired baking programme (1–12). The programme number appears on the display along with the respective baking time. Memory function When the appliance is switched back on after a power failure of up to about 10 minutes, the programme will continue from the same point. This, however, does not apply to deleting/ending the baking process or pressing the Start/Stop button until you hear a long beep. Viewing window You can monitor the baking process through the viewing window . Programme Select the desired programme using the pro- gramme selection button . The corresponding programme number is shown on the display . The baking times are dependent on the selected programme combinations. See section "Programme sequence". Programme 1: Regular For white and mixed-flour breads, comprising predominantly wheat and rye. The bread has a compact consistency. Set the degree of browning of the bread using the browning level button . Programme 2: French For light breads from well-milled flour. As a rule, the bread is light and has a crispy crust. Programme 3: Whole Wheat For breads made from robust flours, e.g. whole wheat flour and whole rye flour. The bread will be more compact and heavy. Programme 4: Sweet For breads with ingredients like fruit juices, coconut flakes, raisins, dried fruit, chocolate or additional sugar. By means of an extended rising phase the bread is lighter and airier. Programme 5: Super Rapid Less time is required for kneading, rising and baking. For this programme, however, use only recipes that do not contain any heavy ingredients or heavy varieties of flour. Note that in this programme the bread is less aerated and might not come out quite as tasty. Programme 6: Dough (kneading) For the preparation of yeast dough for rolls, pizza or plaits. This programme does not include a baking process. Programme 7: Pasta For the preparation of pasta dough. This programme does not include a baking process. Programme 8: Buttermilk Bread For breads made with buttermilk or yoghurt. Programme 9: Gluten Free For breads made with gluten-free flours and baking mixes. Gluten-free flours take longer to absorb liquids and they have differing rising properties. Programme 10: Cake In this programme, the ingredients are kneaded, allowed to rise and then baked. Use baking powder for this programme. Programme 11: Jam For making jams, preserves, jellies and fruit spreads. Programme 12: Bake For the additional baking of breads that are not brown enough, not baked through or for ready- made doughs. There are no kneading and rising processes in this programme. The bread is kept warm for up to one hour after the baking process. This prevents the bread from becoming too moist. Programme 12 bakes the bread for 60 minutes. To stop these functions early, press the Start/Stop button until your hear a long signal tone. To switch the appliance off, remove the plug from the wall power socket.10 SBB 850 B1

NOTE ► In programmes 1, 2, 3, 4, 5, 6, 8 and 9, a signal tone sounds during the sequence and "ADD" f appears on the display. Directly after this, add the other ingredients, such as fruit or nuts. You do not need to interrupt the programme. The kneading blades will not chop the ingredients. If you have set the timer, you can put all the ingredients into the baking mould at the programme start. In this case, however, fruits and nuts should be chopped beforehand. Timer function The timer function allows you to delay the baking process by a preset time. Use the arrow buttons

and to set the desired completion time for the baking process. The maximum time delay is 15 hours. WARNING! RISK OF FIRE! ► Before you bake a particular type of bread with time delay, try out the recipe first to ensure that the proportions of the ingredients are correct, that the dough is not too firm or too thin, and that the quantities are not too much and could possibly overflow.

1) Select a programme. The display indicates

the required baking time.

2) Using the arrow key

, you can delay the end of the programme. The first activation pushes the completion time back to the next full interval of 10 minutes. Each subsequent press of the arrow key delays the completion time by 10 minutes. You can accelerate this procedure by holding the button pressed down. The display shows you the whole period of the baking time and delay time. If you exceed of the maximum time delay, you can correct the time with the arrow key

3) Confirm the programming of the timer with the

Start/Stop button . The operating light starts to flash. The colon on the display flashes and the programmed time starts to run. As soon as the programme starts, the operating light is on permanently. When the baking pro- cess has been completed, you will hear ten beeps and the display indicates 0:00. Example: It is 8:00 a.m. and you would like to have fresh bread in 7 hours and 30 minutes, in other words at 3:30 p.m. Start by selecting programme 1 and then press the arrow keys until 7:30 appears in the display , as the time until completion is 7 hours and 30 minutes. NOTE ► The timer function cannot be activated with the programme "Jam". NOTE ► Please do not use perishable ingredients such as milk, eggs, cream or cheese, etc. when using the time delay function. Before baking For a successful baking process, please consider the following factors: Ingredients WARNING! RISK OF FIRE! ► Remove the baking mould from the appli- ance before filling it with ingredients. If any ingredients drop into the baking chamber, a fire may be caused by them from heating of the heating elements. ■ Always add the ingredients into the baking mould in the specified sequence. ■ To ensure an optimal rising result from the yeast, all ingredients should be at room temperature.11 SBB 850 B1

WARNING! RISK OF FIRE! ► Never use quantities greater than those speci- fied. If there is too much dough, some could spill over the baking mould , drop onto the hot heating elements and cause a fire. ■ Ensure that you measure the ingredients precisely. Even small deviations from the quantities specified in the recipe may affect the baking results. Baking bread Preparation NOTE ► Place the bread maker on a level and firm surface.

1) Pull the baking mould upwards and out of

2) Push the kneading blades onto the drive

shafts in the baking mould . Ensure that they are firmly seated.

3) Add the ingredients into the baking mould .

First add the liquids, sugar and salt, then the flour. Add the yeast as the last ingredient. NOTE ► Ensure that the yeast does not come into contact with salt or liquids.

4) Insert the baking mould again. Ensure that it

clicks into place correctly.

5) Close the appliance lid .

6) Put the power plug into the mains power socket.

You will hear a beep and the programme number and the duration for programme 1 will appear on the display .

7) Select the programme you want using the

programme select button . Every input is acknowledged with a beep.

8) If necessary, use button to select the size

of bread you want to bake.

9) Select the required level of browning for

your bread. The arrow on the display shows you if you have selected, light, medium or dark. Here you can also select the setting "Super Rapid" to shorten the time during which the dough rises. NOTE ► A browning level cannot be selected for programmes 6, 7 and 11. The function "Rapid" is only available for programmes 1–4. A bread weight cannot be selected for pro- grammes 6, 7, 11 and 12.

10) You now have the option of setting the end time

of your programme using the timer function. You can enter in a maximum time delay of up to 15 hours. NOTE ► This function is not available for programme

Starting a programme Start the programme with the Start/Stop button . NOTE ► Programmes 1, 2, 3, 4, 6 and 8 start with a 10 to 30 minute preheating phase (except Super Rapid, see table for programme se- quences). The kneading blades do not move. This is not a malfunction of the appli- ance. The programme will carry out the various operations automatically. You can monitor the programme sequence through the viewing window of your bread maker. Occasionally, condensation may build up on the viewing window during baking. The appliance lid may be opened during the kneading phase. NOTE ► Do not open the appliance lid during the rising or baking phases. The bread could collapse.12 SBB 850 B1

Ending a programme When the baking process has been completed, you will hear ten beeps and the display indicates 0:00. At the end of the programme, the appliance automatically changes to a keep-warm mode for up to 60 minutes. NOTE ► This does not apply to programmes 6, 7 and

In this mode, warm air circulates inside the appli- ance. The keep-warm function can be ended early by keeping the Start/Stop button pressed until a beep is heard. DANGER! ELECTRIC SHOCK! ► Before opening the appliance lid , discon- nect the power plug from the socket. The appliance should always be disconnected from the power grid when not in use! Taking out the bread Always use pot holders or oven gloves when re- moving the hot baking mould . Hold the baking mould tilted over a grill tray and shake it lightly until the bread slides out of the baking mould . If the bread does not slip off the kneading blades , carefully remove the kneading blades using the supplied kneading blade remover . NOTE Do not use any metal objects that could cause scratches on the non-stick coating. Rinse the baking mould with warm water directly after removing the bread. This will help prevent the kneading blades becoming stuck on the drive shafts. TIP If you remove the kneading hooks from the dough after the last kneading process, the bread will not be torn open when removing it from the baking mould . ■ Press the Start/Stop button briefly to pause the programme at the very start of the baking phase or, pull the power plug out of the socket. Ensure that you replace the power plug within 10 minutes so that the baking process can be continued. ■ Open the appliance lid and remove the baking mould . With floured hands, you can remove the dough and then pull out the knead- ing hooks . ■ Replace the dough in the back baking mould . Replace the baking mould and close the appliance lid . ■ Put the power plug into the socket if necessary. The baking program continues from where it was stopped. Allow the bread to cool for 15–30 minutes before eating it. Before cutting the bread, always check to ensure that the kneading blades have been removed from it. Error messages ■ If the display shows "HHH" after the pro- gramme has been started, it indicates that the temperature in the bread maker is still too high. Stop the programme and remove the power plug. Open the appliance lid and allow the machine to cool down for 20 minutes before reusing it. ■ If a new programme cannot be started directly after the bread maker has completed a baking process, it means the appliance is still too hot. In this case, the display panel reverts to the default setting (programme 1). Open the ap- pliance lid and allow the machine to cool down for 20 minutes before reusing it. NOTE ► Do not attempt to reuse the appliance until it has cooled itself down. This functions only in programme 12.13 SBB 850 B1

■ If "EE0", "EE1" or "LLL" appears on the display after the programme has started, switch the bread maker off and then on again by removing the plug from the socket and then putting it back in. If the failure display persists, contact Customer Service. Cleaning and care DANGER! ELECTRIC SHOCK! ► Before cleaning the appliance, always remove the plug from the socket and allow the appli- ance to cool down completely. Protect the appliance from moisture, as this can lead to electric shock. Please also observe the safety instructions. CAUTION! MATERIAL DAMAGE! ► The appliance and its accessories are not dishwasher-proof! ► Do not use any chemical cleaning agents or solvents to clean the bread maker. Housing, lid, baking chamber ■ Remove all residues from the inside of the baking chamber using a wet cloth or a slightly damp soft sponge. ■ Wipe both the housing and the lid also only with a moist cloth or sponge. For easier cleaning, the appliance lid can be removed from the housing: – Open the appliance lid until the plastic pegs fit through the openings of the hinge guides. – Pull the appliance lid out of the hinge guides. ■ To replace the appliance lid after cleaning, guide the plastic locking tabs through the opening of the hinge guides. ■ Dry everything thoroughly and make sure that all parts are dry before reuse. Baking mould, kneading blades and accessories CAUTION! MATERIAL DAMAGE! ► Never immerse the baking mould in water or other liquids. ► The surfaces of the baking mould and the kneading blades are coated with a non- stick coating. When cleaning the appliance, do not use aggressive detergents, abrasive cleaning agents or objects that may cause scratches to the surfaces. NOTE ► Due to moisture and vapours, the surfaces of various parts may change in their appear- ance over the course of time. This has no influence on the function nor does it reduce the quality of the baking results. ■ Before cleaning, remove the baking mould and the kneading blades from the baking chamber.14 SBB 850 B1

■ Remove the kneading blades from the bak- ing mould . If the kneading blades cannot be removed from the baking mould , fill the baking mould with hot water for around 30 minutes. The kneading blades should now be easy to remove. Clean the kneading blades in warm water with mild dishwashing detergent. For stubborn in- crustations, you can leave the kneading blades in the washing water until the incrustations can be removed by means of a dishwashing brush. If the mounting holes in the kneading hooks are blocked, these can be carefully cleaned with a wooden toothpick or similar. Dry the kneading blades thoroughly after cleaning. ■ Wipe the exterior surfaces of the baking mould with a moist cloth. ■ Clean the interior of the baking mould with warm water and a little dishwashing detergent. If there are incrustations in the baking mould , fill the baking mould with water and add mild dishwashing detergent. Let it soak until the incrus- tations have softened and can be removed with a dishwashing brush. Afterwards, rinse the baking mould with clean water and dry it off thor- oughly. ■ Clean the measuring cup , the measuring spoon and the kneading blade remover in warm water with a little mild washing-up liquid. Then rinse all parts with plenty of clean water to remove all detergent residues. Dry everything thoroughly. Disposal Never dispose of the appliance in the normal domestic waste. This product is subject to the provisions of European Directive 2012/19/EU. Dispose of the appliance through an approved disposal centre or at your community waste facility. Please observe applicable regulations. Please contact your waste disposal facility if you are in any doubt. Dispose of all packaging materials in an environmentally friendly manner. Warranty and service This appliance is provided with a 3-year warranty valid from the date of purchase. This appliance has been manufactured with care and inspected meticulously prior to delivery. Please retain your receipt as proof of purchase. In the event of a warranty claim, please contact your Customer Service unit by telephone. This is the only way to guarantee free return of your goods. The warranty only covers claims for material and manufacturing defects, not for transport damage, wearing parts, such as baking trays or dough hooks, or for damage to fragile components such as switches or batteries. This appliance is intended solely for private use and not for commercial purposes. The warranty shall be deemed void in cases of misuse or improper handling, use of force and modifications/repairs which have not been carried out by one of our authorised Service centres. Your statutory rights are not restricted by this warranty. The warranty period is not prolonged by repairs effected under the warranty. This also applies to replaced and repaired components. Any damage and defects present at the time of purchase must be reported immediately after unpacking, but no later than two days after the date of purchase. Repairs carried out after expiry of the warranty period shall be subject to charge.15 SBB 850 B1

Programme sequence Pro- gramme

1. Regular 2. French

Keep warm time (min)

Add the ingredients (remaining hours) 02:01 02:05 02:10 01:49 01:53 01:58 02:26 02:29 02:28 01:53 01:58 02:03 Presetting the time 15 hrs 15 hrs 15 hrs 15 hrs 15 hrs 15 hrs 15 hrs 15 hrs 15 hrs 15 hrs 15 hrs 15 hrs

• 3A means that after 3 minutes of kneading, you will hear 10 beeps and "ADD" f will be displayed at the same time. This reminds you that you can now add ingredients such as fruit or nuts.17 SBB 850 B1

Add the ingredients (remaining hours) 02:17 02:21 02:26 01:59 02:03 02:08 02:03 02:07 02:11 01:46 01:50 01:54 Presetting the time 15 hrs 15 hrs 15 hrs 15 hrs 15 hrs 15 hrs 15 hrs 15 hrs 15 hrs 15 hrs 15 hrs 15 hrs

• 4A means that after 4 minutes of kneading, you will hear 10 beeps and "ADD" f will be displayed at the same time. This reminds you that you can now add ingredients such as fruit or nuts.18 SBB 850 B1

Rising 1 (min) N/A N/A N/A 10 N/A 20 20 20 10 10 10 Kneading 2 (min) N/A

• 5A means that after 5 minutes of kneading, you will hear 10 beeps and "ADD" f will be displayed at the same time. This reminds you that you can now add ingredients such as fruit or nuts.19 SBB 850 B1

Browning level Light Medium Dark N/A Light Medium Dark Size 750 g 1000 g 1250 g N/A N/A Time (hours) 01:30 01:35 01:40 01:20 01:00 Preheating (min) N/A N/A N/A N/A N/A Kneading 1 (min) 15 15 15 N/A N/A Rising 1 (min) N/A N/A N/A

Heat + kneading N/A Kneading 2 (min) N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A Rising 2 (min) N/A N/A N/A N/A N/A Rising 3 (min) N/A N/A N/A

Heat + kneading N/A Baking (min)

rising 15 rising 15 rising Keep warm time (min) 60 60 60 N/A 60 Add the ingredients (remaining hours) N/A N/A N/A N/A N/A Presetting the time 15 hrs 15 hrs 15 hrs N/A 15 hrs20 SBB 850 B1

Troubleshooting the bread maker What do I do if the kneading blades are stuck in the baking mould after baking? Fill the baking mould with hot water and twist the kneading blades to loosen the incrustation underneath. What happens if the finished bread is left inside the bread maker? The "Keep warm function" ensures that the bread is kept warm for about 1 hour and also that it is protected against moisture. If the bread remains in the bread maker for longer than 1 hour, it may become moist. Can the baking mould and kneading blades be cleaned in the dishwasher? No. Please rinse the baking mould and the kneading blades by hand. Why doesn't the dough get stirred, even though the motor is running? Check to see if the kneading blades and the baking mould are correctly engaged. What do I do if a kneading blade is stuck in the bread? Remove the kneading blade with the kneading blade remover . What happens if there is a power failure when a programme is running? In the case of a power failure of up to 10 minutes, the bread maker will complete the last set pro- gramme through to the end. How long does it take to bake bread? Please check the times given in the table "Programme sequence". What weights of breads can I bake? You can bake breads with weights of 750 g - 1000 g - 1250 g. Why can I not use the timer function for baking with fresh milk? Fresh products such as milk or eggs spoil if they remain in the appliance for too long. Why does the bread maker not start up after the Start/Stop button has been pressed? Some baking processes, such as "Warming up“ or "Resting" are difficult to recognise. Using the table "Programme sequence" to check which programme section is currently in operation. Verify that the appliance is functioning by checking whether the operation lamp is on. Check to see if you have pressed the Start/Stop button correctly. Check to see if the power plug is connected to the power grid. The appliance crushes the added raisins. To avoid the crushing of ingredients such as fruit or nuts, add them to the dough after the signal tone has sounded.21 SBB 850 B1

Värme + knådning N/A Knådning 2 (min) N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A Jäsning 2 (min): N/A N/A N/A N/A N/A Jäsning 3 (min): N/A N/A N/A

SWIFT (BIC): PBNKDEFF 440

Chaleur + pétrir P/I Pétrir 2 (min) P/I N/A N/A P/I N/A N/A P/I N/A N/A P/I N/A N/A P/I N/A N/A Lever 2 (min) P/I P/I P/I P/I P/I Lever 3 (min) P/I P/I P/I

RECIPE BOOK REZEPTHEFT

• Useful information about ingredients 2 Baking tips 3 Ready-to-use baking mixtures 4 Slicing and storing bread 4 Recipes for approx. 1000 g bread 5 Programme 1 Regular p. 5
• Programme 2 French p. 6
• Programme 3 Whole Wheat p. 6
• Programme 4 Sweet p. 7
• Programme 5 Super Rapid p. 8
• Programme 6 Dough (knead) p. 8
• Programme 7 Pasta p. 9
• Programme 8 Buttermilk bread p. 9
• Programme 9 Gluten Free p. 9
• Programme 10 Cake Troubleshooting the recipes 12 RH_115367_LB3.qxd 19.03.2015 9:14 Uhr Seite 1 DIN A5 148 mm x 210 mm- 2 - Useful information about ingredients FLOUR Most of the commercially available varieties of flour, such as wheat or rye flour, are suitable for baking. The type designation for flour types may vary from country to country. With the baking program "gluten-free", gluten-free flour types such as corn, buckwheat or potato flour can be used. You can also use ready-to-use baking mixtures. Programmes 1 and 2 are ideal for adding small proportions (10-20%) of grains or groats. In case of larger proportions of whole grain (70-95%) use programme 3. The following types of flour are used in the recipes: YEAST In the fermentation process, yeast splits the sugar and carbohydrate contained in the dough and converts them into carbon dioxide, which causes the dough to rise. Yeast is available in different forms: as dry yeast, as fresh yeast or as fast fermenting yeast. Flour type Description Type 405 standard wheat flour Type 550 strong wheat flour, for fine- ly pored doughs Type 997 standard rye flour Type 812 Wheat flour, for light mixed breads Type 1050 dark wheat flour for mixed breads or savoury pastries Type 1150 Rye flour with a high mineral content We recommend using dry yeast for the bread maker to obtain the best results. If you are using fresh yeast instead of dry yeast, observe the instructions given on the packaging. In general, 1 packet of dry yeast corresponds to about 21 g of fresh yeast and is suitable for approx. 500 g of flour. Always store yeast in the refrigerator, as heat decomposes it. Before use, check the expiry date. After opening the package, unused yeast should be carefully wound up and stored in the re-frigerator. Note: For recipes suggested in this recipe book, we recommend the use of dry yeast. SUGAR Sugar has a decisive influence on both the degree of browning and the taste of the bread. The use of crystal sugar is assumed for the recipes in this book. Do not use powdered sugar, unless it is expressly specified. Sweeteners are not suitable as alternatives to sugar. SALT Salt is important for the taste as well as the degree of browning. Salt also has an inhibiting effect on yeast fermentation. Therefore, do not exceed the quantity of salt specified in the recipes. Salt can be dispensed with for dietary reason. In such cases, the dough may rise faster than usual. LIQUIDS Liquids like milk, water or reconstituted milk powder can be used for making bread. Milk adds to the taste of the bread and softens the crust, whereas pure water gives a crispy crust. In some recipes, the use of fruit juices is indicated in order to give a particular flavour to the bread. RH_115367_LB3.qxd 19.03.2015 9:14 Uhr Seite 2 DIN A5 148 mm x 210 mm- 3 - EGGS Eggs enrich the bread and give it a softer structure. Use eggs of the largest size class when baking the recipes given in this recipe book. p. 10

FATS: BAKING FAT, BUTTER OR OIL

Baking fats, butter and oil make the yeast-based bread mellow. The unique form of crust and structure in French-style breads is due to its fat-free ingredients. However, bread stays fresh longer if fat has been used in its making. If you use butter directly from the refrigerator, cut it into small bits to optimise mixing with the dough during the kneading phase. GLUTEN-FREE Celiac disease, in adults also called sprue, is a chronic disease that is triggered by eating foods that contain gluten. The protein gluten (gliadin) contained in wheat and spelt and similar proteins in rye, barley and oats cause damage to the mucous membrane of the small intestine. Only special bread from health food shops or from one's own kitchen that has been prepared with gluten-free flours may be eaten. However, baking bread and cake with gluten-free flour takes some practice. Such flours require lon- ger for the uptake of liquids and have different rising properties. Gluten-free flours must also be thickened or fluffed with gluten-free thickening agents. These are for example cream of tartar, yeast, sourdough from maize or rice flour, baking agents with a maize basis or binding agents such as guar flour, carob corn flour, kudzu, pectin, arrowroot starch or carrageen. It is also necessary to give up the familiar taste of bread. The consistency of gluten-free breads is also different to that of wheat meal breads.

MEASURING THE INGREDIENTS

Along with our Automatic Bread Maker, you will receive the following measuring cups, which make the task of measuring the ingredients easier for you: 1 Measuring cup with quantity level markings 1 Large measuring spoon corresponding to one tablespoon (tbsp.) 1 Small measuring spoon corresponding to one teaspoon (tsp.) Place the measuring cup on a flat surface. Make sure that the quantities reach the measuring lines correctly. When measuring dry ingredients, make sure that the measuring cup is dry. Baking tips Baking in different climatic regions In areas located at higher altitudes, the lower atmo- spheric pressure causes yeast to ferment faster. Hence, less yeast is required here. In dry regions, the flour will be drier and requires more liquids. In humid regions, the flour will be more moist and thus absorbs a lesser amount of liquids. In such areas, more flour is required. RH_115367_LB3.qxd 19.03.2015 9:14 Uhr Seite 3 DIN A5 148 mm x 210 mm- 4 - Ready-to-use baking mixtures You can also use ready-to-use baking mixtures with this bread maker. Follow the manufacturer’s instructions on the packa- ging. The following table provides you the examples of conversion for some of the baking mixtures. Slicing and storing bread You can achieve the best results, if you place the freshly baked bread on a grill before slicing it and allow it to cool down for 15 to 30 minutes. Use a bread slicing machine or a toothed knife to slice the bread. Unconsumed bread can be stored at room temperature for up to 3 days in suitable plastic bags or containers. If you wish to store the bread for longer periods (up to 1 month), you should freeze it. Since homemade bread does not contain preservati- ves, it spoils faster than commercially manufactured bread. Baking mixtures for a loaf of ca. 750 g Multigrain health bread 500 g baking mixture 350 ml water Sunflower seed bread 500 g baking mixture 350 ml water Rustic whole grain bread 500 g baking mixture 370 ml water Farmhouse bread 500 g baking mixture 350 ml water Ciabatta 500 g baking mixture 360 ml water 1 tsp. olive oil The ready to use baking mixtures, available at Lidl, are especially suitable for this Bread Baking Machine. Follow the preparation instructions on the packaging. RH_115367_LB3.qxd 19.03.2015 9:14 Uhr Seite 4 DIN A5 148 mm x 210 mm- 5 - Recipes for approx. 1000 g bread Note: To achieve a better baking result, prepare the dough with a mixer. Then place the finished dough in the baking mould. Using the button “Bre- ad weight” enter the weight 1000 gr. Select the desired degree of browning for your bread. Please note that the quantities given are intended as gui- ding values. Small variations may arise in the ba- king result. Programme 1 Regular Sunflower bread 300 ml lukewarm milk 1 tbsp. butter 540 g flour of type 550 5 tbsp. sunflower seeds 1 tsp. salt 1/2 tsp. sugar 1 packet of dry yeast Sourdough bread 50 g sourdough 350 ml water

1,5 tsp. salt 1 tsp. sugar 180 g flour of type 997 360 g flour of type 1050 1 packet of dry yeast Farmhouse bread 300 ml milk 1,5 tsp. Salt 2 eggs 1,5 tbsp butter/margarine 540 g flour of type 1050 1 tbsp. sugar 1 packet of dry yeast Potato bread 300 ml water/milk 2 tbsp. butter 1 egg 90 g pressed, cooked potatoes 1 tsp. salt 2 tbsp. sugar 540 g flour of type 550 1 packet of dry yeast Herb bread 350 ml buttermilk 1 tsp. salt

1 tbsp. sugar 540 g flour of type 550 4 tbsp. finely chopped parsley 3/4 packet of dry yeast Pizza bread 300 ml water 1 tbsp. oil 1 tsp. salt 1 tsp. sugar 1 tsp. dried oregano 2 tbsp. grated Parmesan 50 g thinly sliced salami 540 g flour of type 550 3/4 packet of dry yeast Beer bread 150 ml water 150 ml lager beer 540 g flour of type 550 3 tbsp. buckwheat flour

600 g wheat flour of type 405 1 packet of dry yeast 1 egg Honey bread 320 ml water 1,5 tsp. salt

600 g flour of type 550 1 packet of dry yeast Poppy seed bread 300 ml water 540 g flour of type 550 1 tsp. sugar 1 tsp. salt 75 g ground poppy seeds 1 tbsp. butter 1 pinch of nutmeg 3/4 packet of dry yeast 1 tbsp. grated Parmesan Paprika bread 310 ml water 1,5 tsp salt

360 g flour of type 1050 180 g wheat whole grain flour 50 g wheat groats 3/4 packet of dry yeast Whole grain bread 350 ml water 25 g butter 1 tsp. salt 1 tsp. sugar 270 g flour of type 1050 270 g wheat whole grain flour 3/4 packet of dry yeast Rye bread 300 ml water

1 tsp. salt 1,5 tbsp. sugar 180 g rye flour of type 1150 360 g flour of type 1050 1 packet of dry yeast Seven grain bread 300 ml water

240 g flour of type 1050 240 g wheat whole grain flour 60 g 7 grain flakes 3/4 packet of dry yeast Brown bread 400 ml warm water 160 g wheat flour of type 550 200 g coarse rye whole grain groats 180 g fine rye groats 1 tsp. salt 100 g sunflower seeds 100 ml dark treacle 1 packet of dry yeast 1 package of dry sourdough Programme 4 Sweet Raisin bread 300 ml water

1 tsp. salt 540 g wheat flour of type 405 100 g raisins 3/4 packet of dry yeast Raisin nut bread 300 ml water

600 g wheat whole grain flour 10 tbsp. cocoa 100 g chopped whole milk chocolate 1 packet of dry yeast Use whole milk or semi-sweet chocolate. If you brush the dough with 1 tbsp. milk after kneading, the crust will be darker. Sweet bread 300 ml water/milk 2 tbsp. butter 2 eggs 1,5 tsp. salt

600 g flour of type 550 1 packet of dry yeast Programme 5 Super Rapid White bread express 360 ml water 5 tbsp. oil 4 tsp. sugar 4 tsp. salt 630 g wheat flour of type 405 1 packet of dry yeast Pepper almond bread 300 ml water 540 g flour of type 550 1 tsp. salt 1 tsp. sugar 2 tbsp. butter 100 g flaked almonds (roasted) 1 tbsp. pickled green peppercorn 3/4 packet of dry yeast Carrot bread 330 ml water

1 packet of dry yeast Programme 6 Dough (knead) Pizza dough (for 2 Pizzas) 300 ml water 1 tbsp. olive oil 3/4 tsp. salt 2 tsp. sugar 450 g wheat flour of type 405 1 packet of dry yeast Whole grain pizza dough 300 ml water 1 tbsp. olive oil 3/4 tsp. salt 1 tbsp. honey 450 g wheat whole grain flour 50 g wheat germ 1 packet of dry yeast Roll out the dough and let it rise for about 10 minutes. Top the dough as desired and bake the pizza at 180°C for approx. 20 minutes. Bran rolls 200 ml water 50 g butter 3/4 tsp. salt 1 egg 3 tbsp. sugar 500 g flour of type 1050 50 g wheat bran 1 packet of dry yeast RH_115367_LB3.qxd 19.03.2015 9:14 Uhr Seite 8 DIN A5 148 mm x 210 mm- 9 - Pretzels 200 ml water 1/4 tsp. salt 360 g flour of type 405 1/2 tsp. sugar 1/2 packet of dry yeast Form the dough into pretzels. Then coat the pret- zels with 1 whisked egg and spread coarse salt over top (a total of 1-2 tbsp. coarse salt for about 12 pretzels). Bake the pretzels at approx. 230°C for approx. 15-20 minutes. French baguettes 300 ml water 1 tbsp. honey 1 tsp. salt 1 tsp. sugar 540 g flour of type 550 1 packet of dry yeast Form loaves out of the dough and cut into the top side of the shaped baguettes at an angle. Let the dough rise for approx. 30-40 minutes. Bake at approx. 175°C for approx. 25 minutes. Programme 7 Pasta 5 Eggs (room temperature) or 300 ml water 250 g soft wheat flour of type 405 250 g hard wheat flour of type 1050 Programme 8 Buttermilk bread Buttermilk bread (type 1) 350 ml buttermilk 2 tbsp. butter 2 tsp. salt 3 tbsp. sugar 600 g wheat flour of type 1050 1 packet of dry yeast Buttermilk bread (type 2) 250 ml buttermilk 130 ml water 600 g wheat flour of type 1050 60 g rye flour of type 997 1,5 tsp. Salt 1 packet of dry yeast Yoghurt bread 250 ml Water or milk 150 g Yoghurt 1 tsp. salt 1 tsp. sugar 500 g flour of type 550 3/4 packet of dry yeast Curd cheese bread 200 ml water/milk 3 tbsp. oil 260 g curd cheese (40% fat content) 600 g wheat flour 1,5 tsp salt

1 packet of dry yeast Programme 9 Gluten Free Note: When you wish to bake gluten-free breads, ensure that you clean the mould, the dough hook and the appliance especially thoroughly. Even small residual amounts of flour can cause an allergic reaction in gluten-sensitive people. Gluten-free white bread 570 ml warm water (approx. 40°C) 30 g soft butter 700 g gluten-free flour mixture (e.g. "Bread-Mix - Mix B" from Schär)

400 g gluten-free flour mixture (e.g. "Mix B" from Schär)

packet of dry yeast 230 g cooked potatoes, peeled and pressed Gluten-free yoghurt bread 350 ml water 150 g natural yoghurt

100 g gluten-free flour (e.g. millet, rice, buckwheat) 400 g gluten-free flour mixture (e.g. "Mix B" from Schär) 1,5 tsp salt

packet of dry yeast 1 tsp. guar seed or carob seed flour Gluten-free seed bread 250 ml water 200 ml milk

packet of dry yeast 100 g seeds (e.g. sunflower seeds) Programme 10 Cake Ready-to-use cake mixes work excellently with this programme. Follow the preparation instructions on the packaging. Programme 11 Jam Jams and marmalades can be quickly and easily prepared in the Bread Baking Machine. Even when you have never done it before, you should give it a try. You will acquire an especially delicious, good tasting sweetened fruit preserve. Proceed as follows:

• Wash the fresh ripe fruit. Hard skinned fruits such as apples, peaches, pears etc may need peeling.

• Always use the amount specified, as this is adjusted exactly to the programme JAM. Otherwise, the mixture will cook too early and pour over.

• Weigh the fruit, cut it into small pieces (max.1 cm) or mash it, then place it in the container.

• Add the gelling sugar in the given amount. Use only this type, not household sugar, as the pre- serve will then not be firm.

• Mix the fruit with the sugar and start the Program- me, which will now run completely automatically.

• After the Programme has ended, pour the jam into glasses and seal them well. Orange marmelade 350 g oranges 150 g lemons 500 g gelling sugar Strawberry jam 500 g strawberries 500 g gelling sugar 2-3 tbsp. lemon juice Berry jam 500 g thawed berries 500 g gelling sugar 1 tbsp. lemon juice Mix all ingredients in the baking mould. RH_115367_LB3.qxd 19.03.2015 9:14 Uhr Seite 10 DIN A5 148 mm x 210 mm- 11 - Enjoy your meal! These recipes are provided without guarantee. All ingredients and preparation information are gui- ding values. Expand these recipe suggestions ba- sed on your personal experiences. We hope you enjoy the recipes and wish you "bon appetit". RH_115367_LB3.qxd 19.03.2015 9:14 Uhr Seite 11 DIN A5 148 mm x 210 mm- 12 - Why does my bread occasionally have some flour on the side crusts? Your dough may be too dry.. Next time, take particular care with measuring the ingredients. Add up to 1 tbsp. of additional liquid. Why do I need to add the ingredients in a particular sequence? This is the best way to prepare the dough. Using the timer function prevents the yeast from mixing with the liquid before the dough is stirred. Why is the dough only partly kneaded? Check to see if the kneading paddle and the baking mould are correctly positioned. Also check the consistency of the dough and add 1/2 to 1 tbsp. of liquids or flour, one or more times after kneading. With baking mixtures: The amount of ready to use baking mixture and the ingredients are not matched to the capa- city of the baking mould. Reduce the quantities of the ingredients. Why has the bread not risen? The yeast used was too old or no yeast was added. When should I add nuts and fruits to the dough? You will hear a signal tone when you should add the ingredients.. If you add these ingredients to the dough at the start, the nuts or fruit may get crushed at the time of kneading. The baked bread is too moist. Check the consistency of the dough 5 Min. after the start of the kneading process and, if necessary, add more flour. There are air bubbles on the surface of the bread. You may have used too much yeast.. The bread rises and then collapses. The dough is perhaps rising too fast. To prevent this, reduce the water quantity and/or increase the quantity of salt and/or reduce the quantity of yeast. Can other recipes also be used? You can use other recipes, however, pay attention to the ingredient amounts. Get to know your appliance well and the recipes given here, before you try out your own recipes. NEVER exceed the volume of 700 gr of flour. Adjust the quantities of your recipes to the quantities specified for the recipes given in this booklet. Troubleshooting the recipes RH_115367_LB3.qxd 19.03.2015 9:14 Uhr Seite 12 DIN A5 148 mm x 210 mm- 13 -