Recipes - SEVERIN bm 3986 Instrucciones De Uso

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.
4. The loaf has risen too high.
Reduce the amount or quantity of yeast, water or flour used.
5. The loaf has not risen high enough
Increase the amount of yeast, water or sweeteners. Ensure that the correct order is used
when putting the ingredients into the baking-tin: first the liquid ingredients followed by
the solid ingredients, finally the yeast.
Note: bread made of rye or wholemeal flour tends to rise less than bread made of wheat
flour.
6. After the baking phase has started, the dough collapses inwards.
The dough is too light. Slightly reduce the quantity of liquids or the amount of yeast, or
use a programme with a shorter rising phase. You may also try increasing the amount of
salt.
7. The dough is too soft or too sticky.
The dough texture may become smoother if a spoonful of flour is added during
kneading.
8. The dough is very difficult to knead.
Add a spoonful of water during the kneading process.
9. What is the significance of the numbers characterising different flour types?
The higher the number of the flour, the higher the fibre content and the darker the
colour.
10. What is wholemeal flour?
Wholemeal flour is made from whole grain and therefore has a higher fibre content. It is
recognisable by its darker colour. However, wholemeal bread does not necessarily turn
out darker.

Recipes

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 acoustic signal, approximately 5 – 10 minutes after
the second kneading phase has started, but only for the following programmes:
STANDARD, QUICK, WHOLEMEAL, BISCUITS/PASTRY and SANDWICH.
The bread-maker is designed to process recipes with a flour content of up to 750g. In order
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