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SEVERIN BM 3986 Manual
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SEVERIN BM 3986 Manual

SEVERIN BM 3986 Manual

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See also: Instructions for Use Manual
TABLE OF CONTENTS
Technical specifications
Important safety instructions
Your bread-maker
Control panel
Using the bread-maker
Programme functions
Before first use
Operation
Cleaning and care
Troubleshooting and questions
Recipes
Guarantee
TECHNICAL SPECIFICATIONS
Art.-Nr.:
Operating voltage:
Power consumption:
Baking capacity:
Approximate dimensions:
Weight:
Timer:
Programme functions:
Accessories:
This product complies with all binding CE labelling directives.
BM 3986
230 V~, 50 Hz
800 W
max. 750g flour for a 1000 – 1600g loaf
42 cm (W) x 26 cm (D) x 29 cm (H)
6.8 kg
Pre-programmable up to 13 hours
10
Measuring cup, measuring spoon, extractor for
kneading hooks
18
Bread-maker
18
19
20
21
23
24
25
25
26
26
27
32

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Summary of Contents for SEVERIN BM 3986

  • Page 1 Before first use Operation Cleaning and care Troubleshooting and questions Recipes Guarantee TECHNICAL SPECIFICATIONS Art.-Nr.: BM 3986 Operating voltage: 230 V~, 50 Hz Power consumption: 800 W Baking capacity: max. 750g flour for a 1000 – 1600g loaf Approximate dimensions:...
  • Page 2 IMPORTANT SAFETY INSTRUCTIONS Before using the bread-maker, please read the following instructions carefully. ● The housing surfaces, steam vents and baking-tin heat up during operation and remain hot for a short while after use: remember not to touch any hot parts of the unit. Be sure to use an oven-cloth or suitable gloves when removing the bread.
  • Page 3 ● In order to comply with safety regulations and to avoid hazards, repairs of electrical appliances must be carried out by qualified personnel, including the replacement of the power cord. If repairs are needed, please send the appliance to one of our customer service departments.
  • Page 4 Control panel A LCD-display The LCD-display shows the selected programme as well as the remaining programme time. An active programme is indicated by the continuously flashing colon in the time display. Example: In this case, programme 5 (for WHOLEMEAL BREAD) has been selected via the button.
  • Page 6 E START/STOP button button starts or terminates a programme. The continuously flashing colon in the LCD time display indicates that the programme has been activated. Protection against wrong input: Once a programme has been started, all other control buttons will remain blocked until the baking process has finished, or until the button has been pressed for a minimum of 2 seconds.

  • Page 7: Programme Functions

    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. Dough may catch fire if it is allowed to rise over the edge of the baking-tin and touch the heating element.
  • Page 8 JAM, MARMALADE Suitable for preparing jam or marmalade. During preparation, make sure the baking-tin is only two thirds full of all the ingredients (approx. 900g), since the mixture may tend to foam 10 = SANDWICH Suitable for baking sandwich bread. BEFORE FIRST USE - Insert the plug into a suitable wall socket and switch the appliance on.
  • Page 9 - Remove the bread from the baking-tin. To loosen the bread, it may be lightly shaken. Should one of the kneading hooks be stuck in the bread, it should be carefully removed using the extractor supplied. Insert the extractor into the opening of the kneading hook and cant it in such a way that it grips the lower end of the hook.
  • Page 10 2 seconds, and remove the baking-tin with the ingredients from the unit. Allow the bread-maker to cool down for about 10 - 20 minutes with the lid open before you attempt to start the programme again. The message EEE on the display indicates a temperature sensor malfunction. In this case, the appliance must be checked by a qualified person.

  • Page 11: Recipes

    to prevent the dough rising over the edge of the baking-tin and to ensure that the dough is properly and thoroughly kneaded, do not exceed these limits. All ingredients should have normal room temperature. Sugar assists the yeast as a rising agent, and tends to let the crust become darker and thicker. Salt gives a firmer texture to the dough and slows the rising process down.
  • Page 12 Seven-grain bread Wheat and rye bread with soy seeds Ingredients: Ingredients: 800g 1600g Ingredients 750g 1120g Ingredients pack dry yeast tsp. dry yeast wholemeal flour wheat flour type 550 7-grain flakes rye flour type 1150 tsp. salt tsp. salt tsp. sugar tsp.
  • Page 13 Bran bread 3-Pauly flour mix gluten-free for bread, rolls and Ingredients: dough bases 750g 1300g Ingredients Ingredients: tsp. dry yeast 1150g Ingredients wheat flour type 550 pack dry yeast wheat bran flour mix tbs. sugar butter tbs. milk powder tsp. salt tsp.
  • Page 14 Sourdough bread Commercially available ready-to-bake mixes Ingredients: Various ready-to-bake mixes are commer- 740g 1050g Ingredients cially available. pack dry yeast - Put up to 750g of the ready-to-bake mix rye flour and the required amount of dry yeast wheat flour type 1050 into the baking-tin.
  • Page 15 - The baking-tin should be thoroughly rinsed immediately after use. Pizza dough Ingredients: Ingredients tsp. dry yeast wheat flour type 550 tsp. salt tsp. sugar tbs. olive oil water Programme: DOUGH - Once the programme has finished, remove the dough from the baking-tin. - Smear a baking tray with olive oil and spread the dough out with a rolling pin.
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