SEVERIN BM 3983 Manual page 12

-
Let the dough rise at room temperature for
approximately 30 minutes.
-
Spread the dough with the toppings of your
choice, and let it bake for 15-25 minutes at
200° C in a pre-heated baking oven, until the
cheese has melted and spread evenly, and the
dough is brown around the edges.
Wheat and rye bread
Ingredients:
500g 750g 1kg
1 1 1 1 / tsp. Dry yeast
2
150 250 300 g
150 250 300 g
1 1 1 / 2 tsp. Salt
2
1 / 1 / 1 tsp. Sugar
2 2
140 200 280 ml Water
75 150 150 ml Natural plain yoghurt,
1 1 2 tsp. Sourdough powder
Programme: STANDARD
Browning: MEDIUM
Cheese bread
Ingredients:
500g 750g 1kg
1 1 1 / 1 1 / tsp. Dry yeast
2 2
180 250 300 g
120 250 300 g
1 1 / 2 tsp. Salt
1
2
1 1 / 1 tsp. Sugar
2
120 150 240 ml Water
200 150 180 ml Butter-milk
40 50 60 g
Programme: STANDARD
Browning: DARK
The cheese is added after the acoustic signal.
Commercially available ready-to-bake
mixtures
Various ready-to-bake mixtures are
commercially available.
- Put up to 600g of the ready-to-bake
Ingredients
Wheat flour type 550
Rye flour type 1150
3,5% fat content
from sour dough
Ingredients
Wheat flour type 550
Rye flour type 1150
Finely grated
Emmental cheese
mixture and the required amount of dry
yeast into the baking-tin. Depending on
the content, it is possible that only half
of the mixture can be used at a time.
- Add the corresponding quantity of
liquid.
Programmes: STANDARD, WHITE
BREAD/FRENCH
WHOLEMEAL BREAD, depending on
the type of flour used
Jam, Marmalade
The basic recipe consists of finely cut or
puréed fruit and gelatine sugar. Information
about the correct proportions of fruit and
gelatine sugar may be found on the sugar
packaging.
- Before the fruit is cut into small pieces
or puréed, it must be washed and, if
necessary, peeled.
- Place the fruit and gelatine sugar into
the baking-tin while making sure that it
is not filled more than two-third, since
the marmalade may tend to foam up
during the cooking process. This process
should be carefully monitored.
- Start the
MARMALADE.
- After the programme has finished,
remove the plug from the wall socket
and carefully take out the baking-tin,
using an oven cloth. If necessary, stir
lightly to reduce the foam.
- 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.
Additional recipe information
The recipes suggested in this manual may
be modified to taste by adding various
ingredients of your choice.
Depending on your taste, you may add e.g.
wheat germ, sun flower seeds, herbs,
caraway seeds, ground pepper, ground nuts,
muesli, hominy grits, finely cut bacon cubes
etc.
These ingredients may be added after the
27
BREAD
programme JAM,
or