SEVERIN BM 3990 - Manual (Page 29)

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 puréed 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 900g 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
puréed.
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.
–
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
29
Pizza dough
Ingredients:
Programme 8 / Dough
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.
Abbreviations:
tsp. = teaspoon (measuring spoon: 1 tsp.) = 5 ml
tbs. = tablespoon (measuring spoon: 1 tbs.) =
15 ml
g = gram
ml = millilitre