SEVERIN BM 3991 Instrucciones De Uso página 31

– Carefully monitor the process. Use a rubber scraper to remove any sugar residue from the walls of
the tin.
– After the programme has finished, remove the plug from the wall socket, and carefully take out
the baking-tin using an oven cloth.
– 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 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 (choosing a darker browning setting) or the
GLUTEN-FREE programme should be used. 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.
For gluten-free bread, commercially available ready-to-bake mixes are most suitable.
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