SEVERIN BM-3986 Mode D'emploi page 31

Sourdough bread
Ingredients:
740g 1050g
1 1 1 / pack
2
250 340 g
250 340 g
1 1 1 / tsp.
2
/ / tsp.
1 3
2 4
1 / 3 / pack
2 4
350 450 ml
Programme:
Browning:
Note: dry sourdough is a concentrate and is
available in pack form of 15g.
Wheat bread
Ingredients:
750g 1100g
1 1 3 / tsp.
4
220 340 g
230 360 g
1 1 / 2 tsp.
2
1 / 1 tsp.
2
1 1 / 2 tsp.
2
210 320 ml
120 180 ml
Programme:
Browning:
Oat flake bran bread
Ingredients:
750g 1050g
/ 1 / tsp.
3 1
4 2
360 470 g
110 145 g
1 1 / 2 tbs.
2
2 2 3 / tsp.
4
2 2 3 / tbs.
4
380 490 ml
Programme:
Browning:
Ingredients
dry yeast
rye flour
wheat flour type 1050
salt
bread spice
dry sourdough
water
STANDARD
MEDIUM
Ingredients
dry yeast
wheat flour type 550
wheat flour type 1050
salt
sugar
sourdough powder from
sour dough
buttermilk
milk
STANDARD
MEDIUM
Ingredients
dry yeast
wheat flour type 550
oat flake bran
sugar
salt
butter
milk
WHOLEMEAL
MEDIUM
Commercially available ready-to-bake
mixes
Various ready-to-bake mixes are commer-
cially available.
- Put up to 750g of the ready-to-bake mix
and the required amount of dry yeast
into the baking-tin.
- Add the corresponding quantity of
liquid.
Programme:
BREAD/FRENCH
WHOLEMEAL, depending on the type of
flour used.
Jam, marmalade
The basic recipe consists of finely cut or
puréed fruit and gelatine sugar in the
proportion of 2:1. Information about the
correct proportions of fruit and gelatine
sugar may also be found on the sugar
packaging.
- Before the fruit is cut into small pieces
or puréed, it must be washed and, if
necessary, peeled.
- Weigh out around 900g of fruit. To
prevent the marmalade from over-
foaming and spilling, do not exceed this
quantity. The fruit is now cut into small
pieces (max 1cm) or puréed.
- Place the fruit and approx. 500g of
gelatine sugar in the proportion of
about 2:1 into the baking-tin. For jam
made from berries, 1 tbs. of lemon juice
should be added.
- Start the
MARMALADE.
- This process should be carefully
monitored. Use a rubber scraper to
remove the sugar residue from the walls
of the baking-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.
31
STANDARD,
BREAD
programme
WHITE
or
JAM,