SEVERIN BM 3991 Mode D'emploi page 25

Suitable for preparing biscuits, when using baking powder instead of yeast.
– 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
caraway seeds, ground pepper, ground nuts, muesli, hominy grits, finely cut bacon cubes etc.
according to taste.
– This may be done manually, or by using the automatic dispenser.
– An 8-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
1
2
3
4 -
5 -
6 -
7 -
8 -
9 -
10 -
11 -
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
1-7, you may add such ingredients as wheat germ, sunflower seeds, herbs,
Running
Size
time (hrs.)
3:11 – 3:18
3:16 – 3:23
3:23 – 3:30
3:28 – 3:33
3:30 – 3:35
3:35 – 3:40
3:43 – 3:48
3:45 – 3:50
3:50 – 3:55
3:17
3:22
3:27
1:20
- 2:10
- 1:30
- 0:14
- 1:25
- 1:00
1:30
Dough Baking
preparation time
(hrs.) (mins.)
46 - 53
2:25 51 - 58
58 - 65
48 - 53
2:40 50 - 55
55 - 60
48 - 53
2:55 50 - 55
55 - 60
50
2:27 55
60
0:32 48
1:15 55
1:30 -
0:14 -
0:15 70
- 60
0:25 65
25
Keeping Ingredients to
warm be added after
(mins.) mins.:
60 20
60 20
60 20
60 20
60 20
60 20
60 45
60 45
60 45
60 20
60 20
60 20
60 10
60 5
- 20
- -
- -
60 -
22 -