Programme Functions - SEVERIN BM 3987 Mode D'emploi

maker.
Should the flour content fall short of this minimum, thorough kneading of the dough
cannot be ensured. Excessive flour content may result in the dough rising over the edge
of the baking-tin.
- In case of a power failure of less than 30 minutes during operation, the baking process is
continued automatically at the point of interruption.
- During the kneading process, water vapour may condense on the viewing window.
However, this condensation will disappear during the baking phase.
- To ensure evenly baked bread, do not open the lid during the baking process.
- After use, allow sufficient time for the bread-maker and the baking-tin to cool down
before cleaning them thoroughly.
- The baking-tin and the dough hook are non-stick coated. In order to prevent damage to
this, do not use any metallic, hard, sharp or pointed objects on the coating.
- Caution: operating the bread-maker empty could result in damage to the unit by
overheating of the empty baking-tin.
Caution
- In the event of any smoke coming from the baking compartment, be sure to keep the
door firmly closed, but immediately remove the plug from the wall socket. Do not, under
any circumstances, try to smother or extinguish smouldering dough with water. Smoke
can occur as the result of dough rising over the edge of the baking-tin and touching the
heating elements. It is therefore essential to follow the quantity limits given in the
recipes.
- Always make sure that the unit is placed well out of children's reach, especially while it is
operating.
- Do not place the unit on soft or inflammable surfaces (e.g. carpets). Always ensure that it
is placed on a firm and level work surface. Always position the unit in such a way that it
cannot fall over.
- Do not touch the metal housing, the steam vents at the rear of the unit, or the viewing
window in the lid: these parts heat up during operation.
- Before the appliance is cleaned, ensure it is switched off, disconnected from the power
supply and has cooled down completely.

PROGRAMME FUNCTIONS

1 = STANDARD
This programme is used most frequently and suitable for breads with high wheat flour
content.
2 = QUICK
Suitable for quick-baking light wheat-flour bread. Because of the shortened rising phase, the
loaves may turn out somewhat smaller.
3 = CAKES
Because of its relatively high sugar content, sweet yeast dough tends to brown more quickly;
in this programme, the baking phase is therefore shorter.
4 = WHITE BREAD
Suitable for typical light dough white bread such as French bread etc.
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