SEVERIN BM 3992 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
Pizza dough
Ingredients:
Programme
Setting
water
olive oil
salt
sugar
wheat flour,
type 550
dry yeast
approx. yield
Tip:
Once the programme has finished, remove the
dough from the baking-tin. Let the dough rise
at room temperature for approximately 30
minutes.
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
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
8
230 ml
3 tbs.
2 tsp.
1 tsp.
400 g
2 tsp.
600g
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.
– Carefully monitor the process. Use a rubber
scraper to remove any sugar residue from
the walls of the 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.
– The baking-tin should be thoroughly rinsed
immediately after use.
Recipes for the two smaller baking-tins
Onion bread
Ingredients:
Programme
Setting
water 130 /130
salt ⅓ / ⅓
sugar ⅓ / ⅓
wheat flour,
200 / 200
type 1050
fried onions 30 / 30
dry yeast ¼ / ¼
approx. yield 300g/ 300g
30
1
175 / 175 - ml
½ / ½ - tsp.
½ / ½ - tsp.
270/270 - g
38 / 38 - g
⅓ / ⅓ - tsp.
430g/430g -