SEVERIN BM 3990 Gebrauchsanweisung Seite 22

approx. yield
Onion bread
Ingredients:
Programme
Setting
water
salt
sugar
wheat fl our, type 1050
fried onions
dry yeast
approx. yield
Raisin bread
Ingredients:
Programme
Setting
water
butter
salt
Honey
wheat fl our, type 405
dry yeast
raisins
approx. yield
Wholemeal bread
Ingredients:
Programme
Setting
Water
oil
lemon juice
rye wholemeal fl our
wheat fl our, type 1050
sugar
salt
22
650g 1000g
1 / Standard
350 500 ml
1 1 ½ tsp.
1 1 tsp.
540 760 g
75 100 g
1 ½ 2 tsp.
900g 1300g
1 / Standard
200 310 ml
1 ½ 2 ½ tbs.
¾ 1 tsp.
2 3 tbs.
420 650 g
1 ½ 2 tsp.
75 100 g
700g 1100g
3 / Wholemeal bread
310 415 ml
1 1 ½ tbs.
1 1 ½ tbs.
150 200 g
300 400 g
3 4 tsp.
1 3 tsp.
dry yeast
oat meal
approx. yield
Wheat and rye bread
Ingredients:
Programme
Setting
water
natural plain yoghurt 3.5%
fat content
salt
sugar
wheat fl our, type 550
wheat fl our, type 1150
dry yeast
approx. yield
Pizza dough
Ingredients:
Programme
Setting
water
olive oil
salt
sugar
wheat fl our, type 550
dry yeast
water
approx. yield
Tip:
Once the programme has fi nished, remove the dough from
the baking-tin. Let the dough rise at room temperature for
approximately 30 minutes.
Abbreviations:
tsp. = teaspoon (measuring spoon: 1 tsp.) = 5 ml
tbs. = tablespoon (measuring spoon: 1 tbs.) = 15 ml
g = gram
ml = millilitre
2 3
4 6
750 1000
1 / Basis
220 350 ml
110 175 ml
1 ½ 2 ½ tsp.
¼ ¾ tsp.
230 350 g
230 350 g
1 ¼ 2 tsp.
700g 1150g
8 / Dough
230
3
2
1
400
2
230
600g
tsp.
tsp.
ml
tbs.
tsp.
tsp.
g
tsp.
ml