Typical Problems And Questions; Recipes - SEVERIN BM 3990 Gebrauchsanweisung

TYPICAL PROBLEMS AND QUESTIONS

1. The bread has a strong smell.
Check whether the correct amount of yeast was used. Too much yeast causes an unpleasant smell and makes the loaf rise too
much. Always use fresh ingredients.
2. The baked bread is wet and has a sticky surface.
Remove the bread from the appliance immediately after baking, and place it onto a wire rack, allowing it to cool down.
3. Pressing the Start button fails to activate the selected programme.
Make sure that the unit is properly connected to the mains supply.
Should the appliance still be too hot after a previous work cycle, an automatic safety switch prevents the appliance from
resuming operation. In that case, the LCD-display shows the letters H:HH, and a continuous acoustic signal is heard. Press the
button for 3 seconds, and remove the baking-tin with the ingredients from the unit. Allow the bread-maker to cool down for
about 20 minutes with the lid open before you attempt to start the programme again.
4. After pressing the Start button, the message E:EE appears on the display.
This message indicates a temperature sensor malfunction. In such a case, the appliance must be checked by a qualifi ed
technician.
5. The loaf has risen too high.
Reduce the amount of yeast, water or fl our used.
6. 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: fi rst the liquid ingredients, followed by the solid ingredients, fi nally the yeast.
Note: bread made of rye or wholemeal fl our tends to rise less strongly than bread made of wheat fl our.
7. 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.
8. The dough is too soft or too sticky.
The dough texture may become smoother if a spoonful of fl our is added during kneading.
9. The dough is very diffi cult to knead.
Add a spoonful of water during the kneading process.

RECIPES

White bread/French bread
Ingredients:
Programme
Setting
water
milk
butter
salt
sugar
wheat fl our, type 405
dry yeast
2 / White bread
120 180 ml
140 220 ml
10 15 g
1 ½ 2 tsp.
2 3 tbs.
400 600 g
1 1 ½ tsp.
21