SEVERIN BM 3992, Инструкция по эксплуатации

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Raisin bread
Ingredients:
Programme 1
Setting
water 75 / 75 150 / 150 - ml
butter ⅔ / ⅔ 1 ¼ / 1 ¼ - tbs.
salt ¼ / ¼ ½ / ½ - tsp.
honey ¾ / ¾ 1 ½ / 1 ½ - tbs.
wheat flour,
type 405
135 / 135 270 / 270 - g
dry yeast ⅓ / ⅓ ¾ / ¾ - tsp.
raisins 20 / 20 38 / 38 - g
approx. yield 200g / 200g 550g/550g -
Abbreviations:
tsp. = teaspoon (measuring spoon: 1 tsp.) = 5 ml
tbs. = tablespoon (measuring spoon: 1 tbs.) = 15
ml
g = gram
ml = millilitre
Commercially available ready-to-bake mixes
Various ready-to-bake mixes are to be found.
Put up to 500g of the ready-to-bake mixture and the required amount of dry yeast into the baking- –
tin. Depending on the size of the mix, it may be that only half of the mix can be used at a time.
Add the corresponding quantity of liquid.
–
Programme: STANDARD, WHITE BREAD or WHOLEMEAL, depending on the type of flour used.
Additional recipe information
The bread-maker is designed to process recipes with a flour content of up to 550g. In order 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 be at normal room temperature.
Sugar assists the yeast as a rising agent, and tends to make the crust darker and thicker.
Salt gives a firmer texture to the dough and slows the rising process down.
When adding additional ingredients of a liquid nature to a recipe, make sure that the quantity of
liquid given in the recipe is reduced accordingly. This applies, for instance, when eggs, fresh cheese or
yoghurt are used.
The baking results depend on several factors such as air pressure, humidity, water hardness, room
temperature or the temperature of the ingredients. If a recipe does not turn out to your taste right
away, we recommend modifying the suggested recipes accordingly, as described in the section
‘ Typical problems ’ .
Special information for those with allergies
With this bread-maker you may also use flour mixtures specifically formulated for people allergic to
grain. The loaves will turn out relatively firm even when higher quantities of yeast or baking powder
are used.
However, in this case only the programmes STANDARD or GLUTEN-FREE should be used,
choosing the darker browning setting. With this programme, the loaf turns out to have a stronger
crust.
With gluten-free flour types, pre-programming is not recommended. Always start the programme
immediately after the ingredients have been put in.