SEVERIN BM 3991 Mode D'emploi page 30

Wheat and rye bread
Ingredients:
Programme
Setting
water 150
natural plain
yoghurt 3.5% 75
fat content
salt 1
sugar ¼
wheat flour,
160
type 550
wheat flour,
160
type 1150
dry yeast ¾
approx. yield 500g
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
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.
1
220 350 ml
110 175 ml
1 ½ 2 ½ tsp.
¼ ¾ tbs.
230 350 g
230 350 g
1 ¼ 2 tsp.
700g 1150g
Pizza dough
Ingredients:
Programme
Setting
water
olive oil
salt
sugar
wheat flour,
type 550
dry yeast
approx. yield
30
8
230 ml
3 tbs.
2 tsp.
1 tsp.
400 g
2 tsp.
600g