Programme 10 Cake; Programme 11 Jam; Strawberry Jam - Silvercrest SBB 850 A1 Operating Instructions Manual

Gluten-free yoghurt bread
350 ml water
150 g natural yoghurt
1.5 tbsp. oil
1.5 tbsp. vinegar
100 g gluten-free flour
(e.g. millet, rice, buckwheat)
400 g gluten-free flour mixture
(e.g. "Mix B" from Schär)
1,5 tsp salt
1.5 tsp. sugar
1 / packet of dry yeast
1
4
1 tsp. guar seed or carob seed flour
Gluten-free seed bread
250 ml water
200 ml milk
1.5 tbsp. oil
500 g gluten-free flour mixture
1,5 tsp salt
1.5 tsp. sugar
1 / packet of dry yeast
1
4
100 g seeds (e.g. sunflower seeds)
Gluten-free rice bread
350 ml water
200 g natural yoghurt
1.5 tbsp. oil
1.5 tbsp. vinegar
200 g rice flour
300 g gluten-free flour mixture
1,5 tsp Salt
1.5 tsp. sugar
1 / packet of dry yeast
1
4
1 tsp.guar seed or carob seed flour

Programme 10 Cake

Ready-to-use cake mixes work excellently with this
programme.
Follow the preparation instructions on the packaging.

Programme 11 Jam

Jams and marmalades can be quickly and easily
prepared in the Bread Baking Machine. Even when
you have never done it before, you should give it a
try. You will acquire an especially delicious, good
tasting sweetened fruit preserve.
Proceed as follows:
• Wash the fresh ripe fruit. Hard skinned fruits such
as apples, peaches, pears etc may need peeling.
• Always use the amount specified, as this is adjusted
exactly to the programme JAM. Otherwise, the
mixture will cook too early and pour over.
• Weigh the fruit, cut it into small pieces (max.1 cm)
or mash it, then place it in the container.
• Add the gelling sugar in the given amount. Use
only this type, not household sugar, as the pre-
serve will then not be firm.
• Mix the fruit with the sugar and start the Program-
me, which will now run completely automatically.
• After the Programme has ended, pour the jam
into glasses and seal them well.
Orange marmelade
350 g oranges
150 g lemons
500 g gelling sugar

Strawberry jam

500 g strawberries
500 g gelling sugar
2-3 tbsp. lemon juice
Berry jam
500 g thawed berries
500 g gelling sugar
1 tbsp. lemon juice
Mix all ingredients in the baking mould.
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