SEVERIN BM 3992 Mode D'emploi page 25

11 = BAKING
Suitable for baking dough (e.g. dough previously kneaded using the DOUGH programme). In
this way, the rising phase can be modified according to the type of dough before the BAKING
programme is started.
– 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
SANDWICH, you may add such ingredients as wheat germ, sunflower seeds, herbs, caraway
seeds, ground pepper, ground nuts, muesli, hominy grits, finely cut bacon cubes etc. according to
taste.
– A 12-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 -
STANDARD, WHOLEMEAL, CAKES WITH YEAST, GLUTEN-FREE and
Running
Size time
(hrs.)
3:13
3:18
3:25
3:30
3:32
3:35
3:43
3:45
3:48
3:17
3:22
3:27
1:17
1:20
1:23
2:49
2:54
2:59
- 1:30
- 0:14
Dough Baking
preparation time
(hrs.) (mins.)
48
53
2:25
60
50
52
2:40
55
48
50
2:55
53
50
55
2:27
60
45
48
0:32
51
90
95
1:19
100
1:30 -
0:14 -
25
Keeping Ingredients to
warm be added after
(mins.) mins.:
60 22
60 22
60 22
60 -
60 -
60 -
60 47
60 47
60 47
60 22
60 22
60 22
60 -
60 -
60 -
60 23
60 23
60 23
- -
- -