Steba BM2 Mode D'emploi page 27

Programs
Program- Name
Number
1 Basic
2 French
3 Whole Wheat
4 Sweet
5 Ultra-Fast
6 Gluten Free
7 Quick
8 Cake
9 Knead
10 Dough
11 Pasta Dough
12 Yoghurt
13 Jam
14 Bake
15 + 16 Home Made
I + II
17 IMIX
∙ An acoustic signal can be heard after the program has ended or the food has been
kept warm. Then switch off the device.
∙ Note:
o A low temperature of the food (flour, water, etc.) and a low ambient tem-
perature affect fermentation. The dough becomes top-fermented if the
ambient temperature is too high.
o The recommended ambient temperature is between 15 and 34 ° C.
Description
Basic program for almost all bread recipes that are
mainly baked with bread flour.
For bread with fine flour, little sugar and fat.
Crunchy crust and soft interior.
For bread with a high proportion of wheat, rye,
oats, etc. Long preheating time for bread with a
thick crust.
For bread with a high percentage of sugar and fat.
The breads are better browned.
Super-fast baking time.
For gluten free bread, needs more time to absorb
liquids
Shortened baking time compared to the basic pro-
gram.
For baking cakes.
For kneading doughs.
For making dough.
For making various types of dough.
For making yoghurt.
For making jams.
For baking ready-made dough. The baking time can
be chosen individually.
Program with individual value settings.
For kneading doughs.
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