Sencor Sbr 930 ss User manual

BREAD

MAKER

USER'S

MANUAL

SENCOR

SBR

930

SS

Please

read

this

User’s

Manual

carefully

to

ensure

use

of

this

product

and

keep

this

manual

for

future

reference.

EN

1

Copyright

©

2012,

Fast

ČR,

a.s.

Revision

06/2012

BREAD

MAKER

SBR

930

SS

CONTENTS

IMPORTANT

SAFETY

INSTRUCTIONS

....

BREAD

MAKER

DESCRIPTION...

USING

YOUR

BREAD

MAKER

MAINTENANCE

AND

CLEANING

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7

TROUBLESHOOTING

GUIDE

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8

BREAD:

BAKING

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12

TECHNICAL

SPECIFICATIONS

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20

DISPOSAL

OF

USED

ELECTRICAL

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APPLIANCES

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20

INSTRUCTIONS

AND

INFORMATION

REGARDING

THE

DISPOSAL

OF

USED

PACKAGING

MATERIALS......scsssssssesrsees

20

IMPORTANT

SAFETY

INSTRUCTIONS

10.

11.

12.

13.

14,

15.

16.

17:

18.

Before

first

use,

read

the

entire

manual

carefully.

Make

sure

that

the

voltage

in

your

wall

power

outlet

corresponds

with

the

voltage

specification

of

your

appliance.

Never

use

this

appliance

if

the

supply

cable

or

its

plug

is

damaged.

Do

not

expose

the

cable

to

hot

surfaces,

open

fire

and

protect

it

from

sharp

objects.

Damages

may

occur.

Do

not

attempt

to

use

your

appliance

if

it

fell

down,

if

it

does

not

work

properly

of

if

you

discovered

any

damage.

Never

try

to

repair

the

appliance

by

yourself.

Have

repairs

done

by

authorized

service

centre

instead.

Please,

keep

in

mind

that

the

surface

of

the

appliance

is

hot

and

that

hot

steam

is

escaping

from

the

appliance

during

the

baking

process.

Never

submerge

the

appliance

in

water.

If

you

are

not

using

your

appliance,

disconnect

the

supply

cable

from

the

wall

outlet.

Also

make

sure

that

the

supply

cable

is

disconnected

during

cleaning.

Do

not

leave

the

supply

cable

hanging

over

sharp

edges,

table

edges

or

do

not

leave

it

on

a

hot

surface

(e.g.

kitchen

stove).

Also

do

not

leave

the

appliance

on

hot

surface.

This

appliance

may

not

be

used

by

persons

with

low

physical

strength

or

mental

disabilities

(including

children)

or

by

inexperienced

persons,

who

lack

the

necessary

skills

and

knowledge

regarding

the

safe

use

of

this

appliance,

unless

supervised

by

experienced

person

who

shall

be

responsible

for

the

safe

use.

Children

must

be

properly

supervised

to

make

sure

that

they

do

not

play

with

the

device.

Do

not

touch

any

moving

or

rotating

parts

of

the

bread

maker

during

baking.

Never

attempt

to

switch

the

appliance

on

if

the

baking

container

with

applicable

ingredients

is

not

properly

installed.

Never

try

to

remove

the

baking

container

by

force

or

by

hitting

the

upper

edge

of

the

container.

You

may

damage

the

container

or

the

appliance.

It

is

prohibited

to

place

metal

objects

or

foils

inside

the

appliance.

Danger

of

fire

or

electronic

shortcut!

Make

sure

that

the

main

direction

of

the

escaping

heat

is

far

enough

from

flammable

surfaces

or

materials.

The

safe

distance

is

at

least

50

cm

for

the

main

direction

and

at

least

10

cm

for

other

directions.

Never

cover

the

bread

maker

with

towel

or

cloth.

Covering

the

bread

maker

slows

down

the

heat

or

steam

dissipation.

Also

when

you

cover

the

bread

maker

the

heat

will

rise

and

may

cause

fire

if

in

contact

with

flammable

materials.

Do

not

use

this

appliance

for

other

purposes

than

intended.

This

appliance

is

designed

for

household

use

only.

Do

not

use

this

machine

for

room

heating.

EN

2

Copyright

©

2012,

Fast

ČR,

a.s.

Revision

06/2012

BREAD

MAKER

SBR

930

SS

19.

Do

not

use

outdoors.

20.

The

manufacture

is

not

responsible

for

damages

due

to

incorrect

use

of

this

appliance

or

its

accessories.

Damages

inlclude

food

spoilage

or

degradation,

injuries,

burns,

steam

burns,

fire,

etc.

BREAD

MAKER

DESCRIPTION

©©QL©OLOOHO

Copyright

©

2012,

Fast

ČR,

a.s.

Measuring

cup

Bread

baking

container

Measuring

spoon

©

Release

|

=

d

|

the

baking

|

b

l

-®©

container

in

the

|

Se

i

sea

J

direction

ofthe

\

T

Yo

X

arrow

=

IN

See-through

viewing

window

Kneading

blade

(not

shown

but

it is

located

at

the

bottom

of

the

baking

container)

EN

3

Revision

06/2012

BREAD

MAKER

SBR

930

SS

Functions

{

a

oe

3.WHOLE

WHEAT

9.JAM

\

K

\\

5.SWEET

11

SANDWICH

6.ULTRA-FAST-I

12.BAKE

LIGHT

MEDIUM

DARK

750g

900gf)

a A

\

arm

||}

r

JOU

|

Indicates

the

selected

programme

Time

duration

of

each

programme

After

powering

up

As

soon

as

the

bread

maker

is

plugged

in

the

power

supply

a

beep

is

heard

and

the

symbol

3:00”

appears

in

the

display

shortly.

The

double

dot

between

the

“3”

and

“00”

will

stop

flashing

after

a

while.

The

arrows

spoint

to

750g

and

MEDIUM

(medium

dark).

It

is

the

default

setting.

Start/stop

To

start

and

stop

the

selected

baking

program.

To

start

program,

press

the

,START/STOP”

button

once.

A

short

beep

will

be

heard

and

the

double

dot

in

the

time

display

begins

to

flash

and

the

program

starts.

When

the

program

starts,

all

buttons

are

inactive,

except

the

,

START/STOP”

button.

To

stop

the

program,

press

the

,START/STOP”

button

for

approx.

3

seconds,

until

the

beep

confirms

that

the

program

has

been

turned

off.

This

feature

helps

to

prevent

any

unintentional

interruptions

of

the

program.

Menu

It

is

used

to

set

different

programs.

Each

time

it is

pressed

a

short

beep

is

heard

and

the

programme

will

move

to

the

If

you

keep

pressing

this

button,

all

12

programmes

will

be

displayed

on

the

LCD

display.

Select

the

desired

programme.

Functions

of

each

of

the

12

programmes

will

be

explained

below.

1.

Basic:

kneading,

dough

rising

and

normal

bread

baking.

You

may

also

add

ingredients

to

enhance

the

flavour.

2.

French

bread:

kneading,

longer

time

for

dough

rising

and

bread

baking.

Bread

baked

in

this

way

usually

has

crisper

crust

and

lighter

texture.

3.

Whole

wheat:

kneading,

dough

rising

and

normal

whole

wheat

bread

baking.

This

programme

uses

longer

preheating

time

to

allow

the

grains

to

soak

up

the

water

and

expand.

It

is

not

recommended

to

use

the

delay

start

function

as

this

may

produce

poor

results.

4.

Quick

baking:

kneading,

dough

rising

and

loaf

baking

using

baking

soda

or

baking

powder.

Bread

baked

using

this

programme

is

usually

smaller

with

a

denser

texture.

Sweet

bread:

kneading,

dough

rising

and

sweet

bread

baking.

For

crispy

sweet

bread

baking.

6.

Ultra

fast-I:

This

programme

includes

kneading,

dough

rising

and

offers

the

quickest

way

to

bake

750g

of

bread.

The

finished

bread

is

usually

smaller

and

rougher

than

bread

baked

in

the

Quick

programme.

n

EN

4

Copyright

©

2012,

Fast

ČR,

a.s.

Revision

06/2012

BREAD

MAKER

SBR

930

SS

7.

Ultra

fast-Il:

the

same

as

above,

but

for

900g

loaf

of

bread.

8.

Dough:

kneading

and

dough

rising

without

baking.

Remove

the

dough

and

shape

it

to

make

bread

rolls,

pizza,

steamed

bread,

etc.

9.

Jam:

marmalade

(preserve)

and

jam

cooking.

10.

Cake:

kneading,

dough

rising

and

baking;

baking

powder

or

soda

are

used

for

dough

rising.

11.

Sandwich:

kneading,

dough

rising

and

sandwich

baking.

Use

this

programme

to

bake

bread

with

fine

texture

and

thinner

crust.

12.

Bake:

for

baking

only;

no

kneading

or

dough

rising.

Also

used

to

increase

the

baking

time

of

selected

programmes.

Crust

colour

This

function

enables

you

to

select

the

colour

of

the

crust,

LIGHT,

MEDIUM

or

DARK.

Press

this

button

to

select

the

desired

colour

of

the

crust.

Loaf

size

Press

this

button

to

select

the

loaf

size

(750

g

or

900

g).

Please

note

the

total

baking

time

may

vary

with

different

loaf

sizes.

Delay

(TIME

+

or

TIME

-)

If

you

do

not

want

the

appliance

to

start

working

immediately

you

can

use

this

button

to

set

the

delay

time.

The

machine

will

start

automatically

after

the

set

time

has

passed.

By

pressing

the

button

„TIME

+”

or

„TIME

-”

you

must

select

the

time

when

you

wish

to

have

your

bread

ready.

Please

note

the

delay

time

includes

the

baking

time

of

the

selected

program

as

well.

That

means

that

when

the

total

time

is

over,

you

can

have

warm

bread

ready

for

serving.

First,

you

must

select

the

level

of

crust

colour

and

then

by

pressing

the

,,TIME+”

or

„TIME-”

extend

or

shorten

the

delay

time

(in

10

minute

increments).

The

maximum

delay

time

is

13

hours.

Sample:

The

time

now

is

8:30

p.m.

and

if

you

wish

to

have

your

bread

ready

at

7:00

a.m.

in

the

morning

that

is

after

10

hours

and

30

minutes

then....

select

the

desired

programme,

crust

colour

and

loaf

size

and

press

the

„TIME+”

or

,,

TIME”

-

button

until

the

LCD

display

shows

10:30.

Then

you

press

the

,START/STOP”

button

to

activate

the

delay

start.

The

dot

starts

to

flash

and

the

LCD

display

starts

to

countdown

the

time

remaining

to

the

end.

At

7:00

in

the

morning

you

will

have

a

warm

and

fresh

loaf

of

bread

ready.

If

you

will

not

remove

the

bread

immediately

after

it is

done,

the

machine

automatically

activates

function

that

will

keep

the

bread

warm

for

1

hour.

Keep

warm

Bread

can

be

automatically

kept

warm

for

60

minutes

after

the

baking

is

over.

If

you

want

to

remove

the

bread

from

the

machine,

press

the

,,START/STOP”

button

to

switch

this

function

off.

Memory

If

the

power

supply

has

been

interrupted

during

the

baking

process

for

less

than

15

minutes,

the

baking

will

resume

automatically,

even

without

pressing

the

Start/Stop

button.

If

the

power

shortage

last

longer

then

15

minutes,

the

memory

will

be

deleted

and

you

have

to

reset

the

bread

maker.

However,

if

the

power

shortage

happens

during

the

kneading

process

(no

later)

you

may

press

the

,START/STOP”

button

and

the

programme

will

restart

from

the

beginning.

Environment

This

machine

will

work

well

in

a

wide

range

of

temperatures,

but

there could

be

a

difference

in

loaf

sizes

when

baking

in

a

very

warm

room

and

very

cold

room.

We

suggest

baking

in

room

temperature

between

15 °C

and

34°C.

EN5

Copyright

©

2012,

Fast

ČR,

a.s.

Revision

06/2012

BREAD

MAKER

SBR

930

SS

Displayed

warnings:

1

If

the

display

shows

,,H:HH”

after

the

selected

programs

starts

(see

the

picture

1)

the

temperature

inside

the

bread

maker

is

too

high

and

the

programme

will

stop.

Open

the

lid

and

let

the

machine

cool

down

for

about

10

-

20

minutes.

2

If

the

display

shows

,E:EE”

after

you

have

pressed

the

,START/STOP”

button

(see

the

picture

2)

the

temperature

sensor

is

disconnected.

Have

the

sensor

inspected

by

authorized

service

technician.

LIGHT

NED

UM

DAR

500g

750g

LIGHT

NED

UM

DARK

500g

750g

H:

H

EEE

Picture

1

Picture

2

LII

ne

FIRST

USE

1.

Please,

check

whether

all

parts

of

your

bread

maker

and

its

accessories

are

present

and

without

damages.

2.

Clean

all

parts

according

to

procedure

described

in

chapter

„Cleaning

and

maintenance”.

3.

Set

the

bread

maker

in

the

baking

mode

and

bake

with

no

dough

(empty

machine)

for

about

10

minutes.

Let

the

machine

cool

down

and

repeat

the

cleaning

process

again.

4.

Dry

all

parts

thoroughly

and

then

assemble

the

bread

maker

so

it is

ready

for

use.

How

to

bake

bread

1.

Place

the

baking

container

in

position

and

turn

it

clockwise

until

it

clicks.

Now

it is

secured

in

the

correct

position.

Attach

the

kneading

hook

onto

the

drive

shafts.

Turn

the

kneaders

clockwise

until

they

click

into

place.

It

is

recommended

to

fill

holes

with

heat-resistant

margarine

prior

to

placing

the

kneaders

on

shafts.

This

will

prevent

the

dough

from

sticking

underneath

the

kneaders

and

the

kneaders

can

be

removed

from

the

bread/dough

easily

2.

Place

ingredients

into

the

baking

container.

Please

observe

instructions

mentioned

at

the

end

of

this

manual

(section

„BREAD

BAKING”).

3.

|

Use

your

finger

to

create

a

small

groove

in

the

flour.

Place

yeast

inside

this

groove.

Make

sure

the

yeast

will

not

come

in

contact

with

liquid

ingredients

or

salt.

Carefully

close

the

lid

and

connect

the

supply

cable

in

the

wall

outlet.

Press

the

,

MENU”

button

to

select

the

desired

programme.

Press

the

,COLOUR”

button

to

select

the

colour

of

the

crust.

Press

the

„LOAF

SIZE”

button

to

select

the

applicable

loaf

size

(750

g

or

900

g).

4

5

6

7

Warning:

The

loaf

weight

should

not

be

more

than

900

g.

8

Press

the

,

TIME+”

or

,,TIME-"

button

to

select

the

delay

time

if

needed.

If

you

want

to

start

baking

immediately

skip

this

step.

9.

Press

the

,

START/STOP”

button

to

start

the

baking

programme.

10.

During

programs

BASIC,

FRENCH,

WHOLE

WHITE

BREAD,

SWEET,

SANDWICH,

a

long

beep

will

be

heard

during

operation.

This

notifies

to

add

ingredients.

Open

the

lid

and

put

in

additional

ingredients.

You

may

see

steam

escaping

from

the

lid

vents

during

the

baking

process.

This

is

normal.

11.

When

the

baking

programme

is

over,

you

will

hear

10

beeps.

Now

you

may

press

the

,

START/STOP”

button

for

about

3-5

seconds,

to

finish

the

baking

programme.

Open

the

lid

using

oven

mitts

and

firmly

grasp

the

baking

container

handle.

Turn

the

container

anti-clockwise

and

gently

pull

the

container

straight

up

and

out

of

the

machine.

Copyright

©

2012,

Fast

ČR,

a.s.

Revision

06/2012

BREAD

MAKER

SBR

930

SS

12.

Use

non-stick

spatula

and

gently

loose

the

bread

from

the

baking

container.

Warning:

by

The

baking

container

and

the

bread

may

be

very

hot!

Use

caution

when

handling

hot

bread

or

baking

container.

Always

use

kitchen

mitts.

13.

Turn

the

bread

baking

container

upside

down,

over

a

clean

cooking

board

and

gently

shake

until

the

bread

falls

out.

14.

Remove

the

bread

carefully

from

the

baking

container.

Let

it

cool

down

for

about

20

minutes

before

cutting.

15.

If

you

are

not

in

the

room

or

did

not

press

the

,START/STOP”

button

at

the

end

of

the

baking,

the

bread

will

be

kept

warm

automatically

for

1

hour

and

then

the

machine

will

switch

this

function

off.

16.

When

you

finish

using

the

machine,

disconnect

the

supply

cable

from

the

wall

outlet.

Warning:

by

Before

cutting,

remove

the

kneading

the

hook,

hidden

in

the

bottom

part

of

the

loaf.

Use

hook

to

do

so.

Loaf

is

very

hot.

Never

try

to

remove

the

hook

with

bear

hands.

Special

notes

1.

Quick

baking

programme

tips

Quick

baking

uses

baking

powder

and

baking

soda

that

is

activated

by

moisture

and

heat.

During

the

initial

kneading

and

mixing

process,

(during

the

quick

baking

process),

liquid

and

dry

ingredients

may

gather

in

corners

of

the

baking

container.

In

such

situation,

please

help

the

machine

with

the

mixing

to

avoid

creation

of

hard

lumps

in

the

dough.

Use

a

rubber

mixing

spatula

during

the

mixing.

2.

Ultra

fast-I

tips

and

information

The

bread

maker

can

bake

a

loaf

of

bread

within

1

hour

with

the

Ultra

fast

programme.

These

2

programmes

can

bake

bread

within

58

minutes,

however,

the

bread

has

a

little

bit

heavier

texture.

Use

Ultra

fast

|

for

baking

750g

loaves

and

Ultra

fast

II

for

900g

loaves.

Do

not

forget

that

the

water

added

to

the

mixture

should

be

in

a

temperature

between

48—50

°C;

to

measure

the

water

temperature,

use

kitchen

thermometer.

The

water

temperature

is

crucial

to

the

baking

process.

If

the

temperature

is

too

low,

the

dough

will

not

rise

up

to

the

expected

level;

if

the

temperature

is

too

high,

it

may

destroy

the

yeast

and

negatively

affect

the

baking

results.

MAINTENANCE

AND

CLEANING

Make

sure

to

disconnect

the

supply

cable

from

the

wall

outlet

before

cleaning.

1.

Baking

container:

Clean

on

the

outside

and

inside

with

cloth

slightly

dipped

in

water.

Do

not

use

any

abrasive

or

sharp

object

for

cleaning.

You

may

damaged

the

non-stick

coating

of

the

container.

The

baking

container

must

be

completely

dry

before

installation.

2.

|

Kneading

hook:

As

far

as

the

kneading

rod

is

concerned,

it

may

be

hard

to

remove.

Fill

the

baking

container

with

water

and

let

it

sit

for

about

30

minutes.

After

30

minutes,

you

should

be

able

to

remove

the

kneader

easily.

Clean

the

hook

carefully

with

soft,

cotton

cloth

dipped

in

water.

Please

note

that

the

baking

container

and

the

kneading

hook

may

be

washed

in

dishwasher.

4.

Lid

and

see-through

viewer:

Clean

the

lid

on

the

inside

using

soft

cloth

dipped

in

water.

5.

Cover:

Carefully

clean

the

outside

of

the

cover

with

slightly

wet

cloth.

Do

not

use

abrasive

materials

or

solutions

as

they

may

damage

the

glossy

finish

of

the

cover.

Never

submerge

the

lid

in

water

during

cleaning.

6.

Before

storing

your

bread

maker,

make

sure

that

it is

clean,

cooled

down,

dry

and

make

sure

the

lid

is

closed.

EN

7

Copyright

©

2012,

Fast

ČR,

a.s.

Revision

06/2012

BREAD

MAKER

SBR

930

SS

BAKING

TROUBLESHOOTING

GUIDE

No.

|

Problem

Cause

Solution

Disconnect

the

bread

maker

from

Some

ingredients

got

stuck

to

the

power

supply

and

clean

the

Smoke

is

escaping

heating

element

or

they

got

close

to

heating

element.

Use

caution

to

1.

from

the

vents

it.

If

this

happen

during

the

first

use,

it

|

prevent

burns.

During

first

use,

dry

during

baking.

may

be

caused

by

oil

burns

that

stayed

|

the

machine

by

switching

it

on

and

on

the

surface

of

the

heating

element.

|

starting

baking

programme.

Keep

the

lid

open.

You

are

using

the

bread

warming

2

The

bottom

crust

is

|

function,

and

leaving

the

bread inthe

|

Take

the

bread

out

earlier

and

do

not

`

too

thick.

machine

for

too

long.

That

causes

water

|

use

the

warming

function.

loss

and

drying,

mainly

on

the

bottom.

The

bread

could

i

n

T

be

removed

from

The

kneader

is

stuck

to

the

shaft

inside

g

ok

3.

A ; : R

and

submerge

the

kneader

in

it

for

the

container

with

the

baking

container.

$

:

peta

het

about

10

minutes.

Then

remove

it

and

difficulties

only.

;

clean

it

thoroughly.

Select

other,

more

suitable

1.

Incorrectly

selected

programme.

2.

After

you

started

the

programme,

The

ingredients

you

have

opened

the

lid

several

Do

not

open

the

lid

during

the

last

times;

the

bread

is

dry

and

the

crust

|

rising

period.

are

net

thoroughly

is

too

light

-

not

cris

4.

mixed

and

the

9

Py:

baking

is

not

Inspect

the

hole

in

the

kneader.

satisfactory.

3.

The

resistance

during

the

mixing

Remove

the

baking

container

and

turn

is

too

big,

the

kneader

is

barely

on

the

kneading

process

without

the

moving

and

not

mixing

all

dough.

If

the

appliance

does

not

seem

ingredients

well.

to

work

properly,

contact

authorized

service

centre.

After

you

have

Press

the

,,Start/Stop”

button

and

pressed

the

,,Start/

: p

disconnect

the

machine

from

the

n

The

inner

temperature

in

the

bread

:

5;

Stop”

button

the

makeristoo

hich

wall

outlet.

Then

remove

the

baking

display

shows

,,H:

gn.

container,

open

the

lid

and

let

the

HH”

bread

maker

cool

down.

Inspect

whether

the

baking

container

You

can

hear

the

p .

PIR

7 .

i

The

baking

container

is

incorrectly

is

correctly

attached,

if

the

dough

was

motor

running

but

: : 3

6.

thedoudh

isnot

attached

or

the

volume

of

the

dough

is

_

|

prepared

according

to

the

correct

recipe

;

9

too

big

for

the

mixing.

and

if

all

ingredients

were

weighted

being

kneaded.

properly.

The

bread

is

so

big

Too

much

of

yeast,

flour

or

water

or

too

Check

theAbovementioned

factors

a

ee

A

‘

and

lower

the

amount

of

applicable

TA

that

it

is

beginning

high

temperature

of

the

surrounding

¢ ‘

3 .

ingredients

or

the

temperature

to

press

on

the

lid.

environment.

:

accordingly.

Copyright

©

2012,

Fast

ČR,

a.s.

Revision

06/2012

BREAD

MAKER

SBR

930

SS

Not

enough

or

no

yeast,

or

the

yeast

The

bread

is

too

was

not

active

enough

due

to

high

Check

the

amount

and

quality

of

8.

small

or

the

dough

|

water

temperature,

or

the

yeast

was

the

yeast,

increase

the

surrounding

did

not

rise

properly.

|

mixed

with

salt,

or

the

surrounding

temperature

accordingly.

temperature

was

too

low.

reat

Uie

Too

much

of

liquid

ingredients

make

Lower

the

amount

of

liquid

9.

9

:

the

dough

too

watery

and

fine.

Or

too

|

ingredients

and

choose

thicker

flows

over

the

rim

of

;

y ‘

much

of

yeast

was

used.

consistence

of

the

yeast.

the

baking

container.

1.

The

used

flour

has

incorrect

property

orcomposition

and

does

Use

bread

flour

or

strong

powder.

not

correspond

well

to

the

rising

process.

The

bread

is

10.

|

breaking

in

half

2.

The

rising

process

is

too

quick

or

eile

ken

cece

during

the

baking.

the

yeast

temperature

is

too

high.

p

g

room

temperature.

2.

Too

much

water

makes

the

dough

Moly

arid

change

the

amiountof

;

$

used

water

according

to

the

absorbing

too

watery

or

too

fine.

: :

properties

of

the

flour

or

the

recipe.

hebreadii

1.

Too

much

of

flour

or

not

enough

|

Lower

the

amount

of

flour

or

increase

The

brea

i5

too

water.

the

amount

of

water.

11.

|

heavy

and

its

texture

=

- -

is

too

dense:

Too

much

of

fruity

ingredients

or

|

Lower

the

amount

of

the

applicable

too

much

of

whole

wheat

flour.

ingredients

and add

more

yeast.

Are

youcuthe

E

Too

much

water

too

much

yeast

|

Lowes

hemor

of

water

Yes

12.

read,

you

see

that

or

not

enough

salt.

gY

y

the

centre

part

of

used

enough

salt.

the

bread

is

hollow.

|2.

Water

temperature

is

too

high.

Check

the

water

temperature.

T:

The

bread

contains

strong

jelly-

Do

not

use

strong

jelly-like

like

ingredients

such

as

butter,

.

ingredients.

43,

2Y

powder

is

stuck

bananas,

etc.

to

the

bread

surface.

nee

Inspect

the

water

amount

and

2.

Mixing

is

not

adequate

due

to

:

sas

:

rae

mechanical

conditions

of

the

bread

insufficient

water

contents.

maker.

7

If

the

crust

colour

is

too

dark

(recipes

Baking

cakes

or

with

high

sugar

content)

press

the

Start/

pastries

with

high

Various

recipes

and

ingredients

affect

g^

sug

pre

.

ee ge

Stop

button

to

stop

the

baking

process

sugar

content

makes

|

the

baking

process

significantly.

Dark

H

14.

$ à 7

5-10

minutes

before

the

programme

the

crust

too

thick

colour

of

the

crust

is

caused

by

high

:

ends.

Before

removing

the

bread,

you

and

the

colour

too

sugar

content.

ha

:

: i

dark

should

let

it

in

the

baking

container

with

:

the

lid

closed

for

about

20

minutes.

Copyright

©

2012,

Fast

ČR,

a.s.

Revision

06/2012

BREAD

MAKER

SBR

930

SS

BREAD

BAKING

A

short

overview

of

the

most

common

ingredients

used

for

bread

baking.

1.

Bread

flour

Bread

flour

is

high

in

gluten

(it

can

also

be

called

high-gluten

flour

with

high

protein

content),

it

has

good

elasticity

and

keeps

the

size

of

the

bread

unchanged

and

from

falling

inside

on

itself.

Because

the

gluten

content

is

higher

than

in

common

flour,

it

can

be

used

for

baking

of

larger

breads

with

better

inner

fibre/

texture.

The

bread

flour

is

the

most

important

ingredient

in

the

bread

baking

process.

2.

Plain

flour

Plain

flour

is

made

of

carefully

selected

hard

and

soft

wheat

and

it is

suitable

for

quick

bread

baking

or

for

cake

and

pastry

baking.

3.

Whole

wheat

flour

Whole

wheat

flour

is

made

by

wheat

milling

and

it

contains

the

wheat

skin

and

gluten.

Whole

wheat

flour

is

heavier

and

more

nutritious

than

regular

flour.

Bread

baked

from

whole

wheat

flour

is

usually

smaller.

That

is

why

most

recipes

combine

whole

wheat

with

bread

flour

in

order

to

achieve

best

results.

4.

Black

wheat

flour

Black

wheat

flour,

also

called

„rough

flour”,

is

high

in

fibre,

similar

to

whole

wheat

flour.

To

obtain

larger

bread

size

after

rising,

it

must

be

used

in

combination

with

large

portions

of

bread

flour.

5.

Baking

powder

Baking

powder

is

made

by

milling

soft

wheat

or

low

protein

wheat

and

it is

used

mainly

for

cake

baking.

Many

types

of

flour

look

almost

the

same;

yeast

performance,

flour

quality

and

absorption

properties

differ

largely

and

depend

on

the

growing

areas

,growth

conditions

,

milling

process

and

method

of

storage.

Try

flour

from

various

makers

to

test

and

compare

the

taste

and

select

the

one

that

produces

the

best

results,

according

to

your

expectations

and

taste

requirements.

6.

Corn

flour

and

oatmeal

flour

Corn

and

oatmeal

flour

are

made

by

milling

corn

and

oatmeal.

Both

flours

are

used

as

additional

ingredients

during

rough

bread

baking

and

to

enhance

the

taste

and

improve

the

bread

texture.

7.

Sugar

is

a

very

important

ingredient

and

it is

used

to

achieve

crust

colour

and

sweet

taste

of

breads

or

pastries.

White

sugar

helps

during

the

fermentation/rising

process

and

it is

also

used

as

an

important

nutrient.

In

special

cases

you

may

use

brown

sugar,

powdered

sugar

or

special

cotton

sugar.

8.

Yeast

supports

the

fermentation/rising

process

and

produces

carbon

dioxide

that

helps

the

bread

to

expand

and

makes

finer

texture.

However,

quick

rising

requires

carbohydrates

in

sugar

and

flour.

1

teaspoon

of

dry

active

yeast

=

3/4

of

a

teaspoon

of

instant

yeast

5

teaspoons

of

dry

active

yeast

=

1

teaspoon

of

instant

yeast

2

teaspoons

of

dry

active

yeast

=

1,5

teaspoon

of

instant

yeast

Yeast

must

be

stored

in

refrigerator

because

high

temperature

may

damaged

it;

before

using

yeast,

check

the

expiration

date

and

storability.

Store

back

in

the

refrigerator

immediately

after

use.

Inability

of

the

dough

to

rise

is

usually

caused

by

,,dead”

yeast.

795

Tip:

Using

the

below

procedure

you

may

find

out

if

your

yeast

is

fresh

and

active

or

not.

1.

Pour

1/2

cup

of

warm

water

(45-50

°C)

in

the

measuring

cup.

2.

Add

1

teaspoon

of

white

sugar

and

stir

it.

Then

sprinkle

it

with

2

teaspoons

of

yeast.

3.

Set

the

measuring

cup

on

a

warm

place

for

about

10

minutes.

Do

not

stir

the

mixture.

4.

The

foam

should

reach

the

edge

of

the

measuring

cup.

If

not,

the

yeast

is

not

active

or

it is

"dead".

Copyright

©

2012,

Fast

ČR,

a.s.

Revision

06/2012

BREAD

MAKER

SBR

930

SS

9.

Salt

is

necessary

to

improve

the

bread

aroma

and

to

achieve

proper

crust

colour.

But

at

the

same

time

salt

prevents

yeast

from

working

and

therefore

the

dough

from

rising.

Never

use

too

much

of

salt

in

your

recipes.

If

you

do

not

want

to

use

salt,

you

may

eliminate

it

completely.

The

bread

should

be

bigger

in

size

if

you

do

not

use

salt.

10.

Eggs

may

improve

the

bread

texture

and

make

the

bread

bigger

and

more

nutritious.

It

also

gives

the

bread

specific

aroma.

If

you

want

to

use

eggs,

make

sure

to

get

rid

of

the

shells

completely

and

also

make

sure

to

stir

it

thoroughly.

11.

Fats,

butter

and

vegetable

oil

Fats

make

the

bread

texture

more

smooth

and

fine

and

also

fats

can

make

the

bread

last

longer.

When

using

butter

or

other

types

of

fats

make

sure

to

melt

it

before

use

or

cut

it

in

small

pieces

to

ensure

even

mixing

and

absorption

in

the

dough.

12.

Baking

powder

Baking

powder

is

mostly

used

for

dough

rising

and

for

cake

baking

-

programme

Ultra

Fast.

Thanks

to

the

chemical

reaction

of

the

baking

powder

you

do

not

need

to

wait

for

the

dough

to

rise.

The

reaction

produces

gases

that

make

the

texture

of

the

bread

finer.

13.

Soda

The

same

is

true

for

baking

powder.

Soda

may

be

also

used

together

with

baking

powder.

14.

Water

and

other

liquids

Water

is

very

important

during

bread

baking.

Generally,

water

with

temperature

between

20-25

°C

is

most

suitable

for

baking.

For

quick

dough

rising

(programme

Ultra

Fast)

the

water

should

have

temperature

between

45-50

°C.

Water

may

be

substituted

by

fresh

milk

or

by

water

and

milk

powder

(2%)

mixture.

This

may

improve

the

bread

aroma

and

the

colour

of

the

crust.

Some

recipes

even

use

juices

(apple,

orange,

lemon)

to

improve

the

bread

aroma.

Sequence

of

adding

ingredients

into

the

baking

process

You

should

follow

the

order

or

sequence

of

ingredients

adding

during

the

baking

process:

e

First

you

place

liquids,

water,

milk, beer,

buttermilk,

sour

milk,

yogurt,

etc.

into

the

baking

container.

.

Then

you

may

add

powdery

substances

such

as

flour,

herbs,

bran,

sprouts,

oatmeal,

seeds,

etc.

°

Pour

salt

in

one

of

the

corners.

°

Pour

sugar

in

other

corner.

°

Pour

herbs

(oil,

vinegar,

etc.)

in

yet

another

corner.

°

Make

a

hole

or

groove

at

the

centre

of

the

flour

and

place

the

yeast

or

baking

powder

in

it.

Then

cover

it

with

flour

slightly.

If

you

use

fresh

yeast,

it is

recommended

to

put

sugar

right

in

the

yeast.

Yeast

or

baking

powder

must

be

always

placed

on

dry

flour!

Os

Tip:

For

heavy

dough,

with

high

content

of

wheat,

or

with

high

whole

wheat

content,

it is

recommended

to

add

the

ingredients

in

reverse

order

in

order

to

achieve

good

mixing/kneading.

That

is,

first

put

in

the

machine

dry

yeast

then

flour

and

finally

pour

the

liquids

on

the

top.

Please

remember

other

important

rules

for

home

baking

processes:

°

Salt

and

yeast

may

never

come

in

direct

contact

with each

other.

°

Add

fruits,

nuts

and

cereals

and

other

ingredients

that

you

do

not

want

to

get

crushed

during

the

kneading,

after

the

sound

signal.

°

Let

cereals

soak

in

water

over

night

before

baking.

°

If

you

plan

to

use

delay

start,

always

use

cold

ingredients.

°

If

you

use

delay

start

do

not

use

easily

perishable

ingredients

such

as

eggs,

fresh

milk,

fruits,

onions,

etc.

°

After

you

remove

the

bread

from

the

bread

maker,

let

it

cool

down

for

about

15

minutes

before

cutting.

Use

suitable

wooden

or

plastic

cutting

board.

EN

11

Copyright

©

2012,

Fast

ČR,

a.s.

Revision

06/2012

BREAD

MAKER

SBR

930

SS

RECIPES

Warning:

by

Proportional

volumes

and

weights

of

each

ingredient

mentioned

below

should

be

taken

as

guidance

or

reference.

The

final

baking

results

depend

on

many

factors.

e

Water

hardness

(soft

water

makes

the

dough

rise

quicker)

e

Air

humidity

in

your

kitchen

(if

the

humidity

is

high,

lower

the

water

volume

by

1

-

2

spoons)

e

Level

above

the

sea

(above

750

metres

above

the

sea

level,

the

dough

raises

quicker)

e

Consistence

of

ingredients.

Due

to

the

reasons

above,

we

recommend

to

modify

the

recipe

according

to

the

actual

conditions.

Os

Tip:

If

you

do

not

wish

to

follow

the

recipe,

you

may

purchase

ready

to

bake

mixes

in

food

stores.

When

using

ready

to

bake

mixtures,

follow

the

manual

on

the

bag

carefully.

But

keep

in

mind

that

even

these

ready

to

bake

mixes

sometimes

require

yeast

as

an

additional

ingredient.

Bread

baking

recipes

Fine

Graham

bread

Ingredients:

350

ml

of

water

3

tablespoons

of

oil

2

teaspoons

of

salt

1

teaspoon

of

caraway

1

tablespoon

of

powder

milk

300

g

of

fine

bread

flour

100

g

of

wheat

flour

100

g

of

wheat

(graham)

flour

1

teaspoon

of

dry

yeast

or

1/4

of

cube

of

fresh

yeast

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

LIGHT

White

caraway

bread

Ingredients:

300

ml

of

water

2

teaspoons

of

sugar

2

teaspoons

of

salt

1

teaspoon

of

caraway

500

g

of

fine

bread

flour

1

teaspoon

of

dry

yeast

or

1/4

of

cube

of

fresh

yeast

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

MEDIUM

Yogurt

bread

Ingredients:

150

ml

of

white

yogurt

1

tablespoon

of

oil

200

ml

of

water

2

teaspoons

of

sugar

2.5

tablespoon

of

salt

300

g

of

semi-rough

wheat

flour

100

g

of

wheat

bread

flour

100

g

of

rye

bread

flour

1

teaspoon

of

dry

yeast

or

1/4

of

cube

of

fresh

yeast

add

one

teaspoon

of

each

type

of

seed

after

the

beep

sounds

sesame,

flaxseed,

caraway,

pumpkin,

squash,

etc.

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

MEDIUM

EN

12

Copyright

©

2012,

Fast

ČR,

a.s.

Revision

06/2012

BREAD

MAKER

SBR

930

SS

Beer

bread

Ingredients:

250

ml

of

beer

100

ml

of

water

2.5

teaspoon

of

crushed

caraway

seeds

2

teaspoons

of

salt

350

g

of

fine

flour

150

g

of

wheat

bread

flour

1

teaspoon

of

dry

yeast

or

1/4

of

cube

of

fresh

yeast

add

seeds

according

to

your

taste

preferences

(e.g.

sunflower)

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

MEDIUM

Spelt

bread

Ingredients:

350

ml

of

buttermilk

50 ml

of

water

1

tablespoon

of

vinegar

2

tablespoons

of

oil

1

teaspoon

of

salt

1

teaspoon

of

sugar

250

g

of

fine

flour

250

g

of

whole

wheat

spelt

flour

1

teaspoon

of

dry

yeast

or

1/4

of

cube

of

fresh

yeast

sunflower

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

DARK

White

toast

bread

Ingredients:

320

ml

of

milk

40

g

of

vegetable

oil

or

vegetable

butter

500

g

of

semi-rough

wheat

flour

30

g

Solamy!

(potato

starch)

1

teaspoon

of

salt

1

teaspoon

of

dry

yeast

or

1/4

of

cube

of

fresh

yeast

Bread

maker

setting:

Programme

SANDWICH

,

size

900

g

/

crust

LIGHT

Bread

Sumava

Ingredients:

320

ml

of

water

1

tablespoon

of

vinegar

2

tablespoons

of

oil

2

teaspoons

of

caraway

seeds

2.5

teaspoon

of

salt

220

g

of

fine

flour

230

g

of

whole

rye

bread

flour

100

g

of

whole

wheat

flour

1

teaspoon

of

dry

yeast

or

1/4

of

cube

of

fresh

yeast

2

tablespoons

of

sunflower

seeds

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

MEDIUM

EN

13

Copyright

©

2012,

Fast

ČR,

a.s.

Revision

06/2012

BREAD

MAKER

SBR

930

SS

Bacon

bit

bread

Ingredients:

200

ml

of

buttermilk

(or

sour

cream)

150

ml

of

water

(based

on

the

consistence,

you

may

add

buttermilk)

1

tablespoon

of

vinegar

1

full

tablespoon

of

bacon

bits

1.5

teaspoon

of

salt

1

teaspoon

of

sugar

1

teaspoon

of

caraway

150

g

of

whole

wheat

flour

350

g

of

fine

flour

1

and

1/4

teaspoon

of

dry

yeast

or

1/4

of

cube

of

fresh

yeast

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

MEDIUM

Sunflower

bread

Ingredients:

330

g

of

water

2

tablespoons

of

oil

1

tablespoon

of

vinegar

280

g

of

fine

flour

120

g

of

fine

whole

wheat

flour

60

g

of

spelt

flour

80

g

of

wheat

bread

flour

2

teaspoons

of

salt

1

teaspoon

of

dry

yeast

or

1/4

of

cube

of

fresh

yeast

5

tablespoons

of

sunflower

seeds

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

MEDIUM

Bacon

-

garlic

bread

Ingredients:

320

ml

of

water

2

tablespoons

of

oil

1

tablespoon

of

vinegar

1.5

teaspoon

of

salt

1

teaspoon

of

sugar

2

teaspoons

of

dried

potato

puree

1

teaspoon

of

dried

garlic

(or

1-2

garlic

cloves)

1

teaspoon

of

caraway

3

tablespoon

of

finely

crushed

of

milled

bacon

bits.

350

g

of

fine

flour

150

g

of

wheat

flour

1

teaspoon

of

dry

yeast

or

1/4

of

cube

of

fresh

yeast

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

MEDIUM

Bread

with

honey

and

sunflower

seeds

Ingredients:

280

ml

of

water

15g

of

butter

1

tablespoon

of

powder

milk

1

teaspoon

of

salt

1.5

tablespoon

of

honey

200g

of

light

flour

200g

of

Granary

flour

(mixture

of

whole

wheat,

wheat

and

crushed

wheat

flour)

1/2

teaspoon

of

dry

yeast

or

1/8

of

cube

of

fresh

yeast

2

tablespoons

of

sunflower

seeds

Bread

maker

setting:

BASIC

programme,

size

750

g

/

crust

MEDIUM

Copyright

©

2012,

Fast

ČR,

a.s.

Revision

06/2012

BREAD

MAKER

SBR

930

SS

Banana

bread

Ingredients:

6

tablespoons

of

milk

200

g

of

bananas

-

blended

of

crushed

with

fork

1

egg

70g

of

melted

butter

70

g

of

sugar

450

g

of

fine

flour

1

teaspoon

of

dry

yeast

or

1/4

of

cube

of

fresh

yeast

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

LIGHT

Leek

bread

with

cheese

Ingredients:

200

ml

of

water

2

tablespoons

of

oil

1

whipped

eggs

150

g

of

Cottage

cheese

200

g

of

semi-fine

flour

100

g

of

spelt

flour

100

g

of

whole

wheat

flour

100

g

of

whole

wheat

bread

flour

2

teaspoons

of

salt

1

teaspoon

of

sugar

2

teaspoons

of

dry

yeast

or

1/2

of

fresh

yeast

Add

one

small

leek

after

the

beep

sounds

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

MEDIUM

Cheese

bread

with

ketchup

Ingredients:

200

ml

of

lukewarm

water

1

whipped

eggs

1

tablespoon

of

olive

oil

4

tablespoons

of

ketchup

1

teaspoon

of

salt

1/4

of

a

teaspoon

of

crushed

black

pepper

300

g

of

wheat

bread

flour

100

g

of

wheat

bread

flour

100

g

of

speltt

flour

1

teaspoon

of

dry

yeast

or

1/4

of

cube

of

fresh

yeast

Add

250g

of

grated

Edam

cheese

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

MEDIUM

Old

Bohemian

bread

Ingredients:

230

ml

of

water

1

tablespoon

of

vinegar

2

teaspoons

of

salt

75

g

of

cooked

potatoes

450

g

of

fine

bread

flour

1

teaspoon

of

crushed

caraway

seeds

1/4

of

a

teaspoon

of

crushed

fennel

1/4

of

a

teaspoon

of

crushed

anise

1/4

of

a

teaspoon

of

crushed

coriander

1

teaspoon

of

sugar

1

teaspoon

of

dry

yeast

or

1/4

of

cube

of

fresh

yeast

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

MEDIUM

EN

15

Copyright

©

2012,

Fast

ČR,

a.s.

Revision

06/2012

BREAD

MAKER

SBR

930

SS

Oregano

and

olive

bread

Ingredients:

300

ml

of

lukewarm

water

sprinkle

of

sugar

1

teaspoon

of

salt

1

tablespoon

of

olive

oil

1

diced

onion

540

g

of

fine

flour

1

teaspoon

of

dry

yeast

or

1/4

of

cube

of

fresh

yeast

1/4

of

a

teaspoon

of

crushed

black

pepper

50

g

of

roughly

cut

and

olives

with

no

seeds

1

tablespoon

of

freshly

cut

oregano

(or

1

spoon

of

dried

oregano)

1

tablespoon

of

freshly

cut

parsley

Procedure:

Use

frying

pan

with

oil

and

sauté

the

onion

to

golden

brown.

Place

water,

sautéed

onion

with

oil,

flour,

spices,

sugar,

salt

and

yeast

in

the

baking

container.

Add

the

olives

after

the

beep

sounds.

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

MEDIUM

Herb

bread

with

buttermilk

Ingredients:

110

ml

of

lukewarm

water

150

ml

of

buttermilk

1

teaspoon

of

sugar

2

teaspoons

of

salt

pepper

3

tablespoons

of

oil

250

g

of

fine

flour

250

g

of

semi-fine

flour

1

teaspoon

of

dry

yeast

or

1/4

of

cube

of

fresh

yeast

2

tablespoons

of

parsley

2

tablespoons

of

chives

2

tablespoons

of

dill

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

MEDIUM

Bread

with

Olomoucké

tvarůžky

cheese

Ingredients:

300

ml

of

water

1

tablespoon

of

olive

oil

2

egg

whites

or

1

whole

egg

4

tablespoons

of

ketchup

1

teaspoon

of

salt

300

g

of

wheat

bread

flour

100

g

of

spelt

flour

70

g

of

fine

flour

1

teaspoon

of

dry

yeast

or

1/4

of

cube

of

fresh

yeast

50

g

of

bran

170

g

of

roughly

grated

olomoucké

tvarůžky

cheese

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

MEDIUM

Copyright

©

2012,

Fast

ČR,

a.s.

Revision

06/2012

BREAD

MAKER

SBR

930

SS

Garlic

bread

with

vegetable

Ingredients:

375

ml

of

water

2

tablespoons

of

oil

2

tablespoons

of

balsamic

vinegar

2

teaspoons

of

salt

1

teaspoon

of

sugar

3

teaspoons

of

dried

garlic

2

teaspoons

of

Provencal

spices

2

full

tablespoons

of

flaxseeds

200

g

of

fine

wheat

flour

100

g

of

whole

wheat

flour

100

g

of

spelt

wheat

flour

200

g

of

wheat

bread

flour

1.5

teaspoon

of

dry

yeast

or

almost

1/2

of

fresh

yeast

Filling:

sterilized

pea

fresh

leek

cut

to

circles

red

pepper,

young

onion,

dried

tomatoes,

etc.

Procedure:

Place

the

basic

ingredients

in

the

bread

maker

as

usual.

Put

the

herbs

and

garlic

directly

in

water

and

mix

the

flaxseeds

into

the

flour.

When

the

kneading

is

finished,

remove

the

dough

from

the

bread

maker,

remove

the

kneading

hooks

and

work

the

filling

inside

the

dough.

Then

place

the

mixture

immediately

back

inside

the

bread

maker

for

rising.

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

MEDIUM

Bean

bread

Ingredients:

300

ml

of

water

2

tablespoons

of

wheat

bran

2

tablespoons

of

sunflower

seeds

1

tablespoon

of

salt

1

teaspoon

of

crushed

caraway

seeds

400

g

of

fine

flour

100

g

of

wheat

bread

flour

1/4

of

cube

of

fresh

yeast

(+

1

teaspoon

of

sugar)

or

1

teaspoon

of

dry

yeast.

150

g

of

read

beans

from

tin

can

Procedure:

Add

the

beans

after

the

kneading

process

is

finished.

As

soon

as

the

rising

begins,

remove

the

dough

from

the

bread

maker

(leave

the

bread

maker

on

with

the

lid

closed)

and

roll

the

dough

flat

and add

dried

out

beans.

Then

roll

the

dough

back

in.

Remove

the

kneading

hooks

from

the

bread

maker

and

place

the

rolled

dough

back

inside.

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

MEDIUM

Oatmeal

bread

Ingredients:

150

ml

of

yogurt

200

ml

of

water

1

teaspon

of

sweetener

or

honey

2

tablespoons

of

oil

2

tablespoons

of

yeast

1

tablespoon

of

salt

2

tablespoons

of

caraway

seeds

320

g

of

fine

wheat

flour

100

g

of

spelt

wheat

flour

50

g

of

oatmeal

cereals

60

g

of

whole

wheat

flour

1/2

of

a

cube

of

fresh

yeast

or

2

teaspoons

of

dry

yeast

Bread

maker

setting:

QUICK

programme,

size

900

g

/

crust

MEDIUM

EN

17

Copyright

©

2012,

Fast

ČR,

a.s.

Revision

06/2012

BREAD

MAKER

SBR

930

SS

Sauerkraut

bread

Ingredients:

250

ml

of

water

250

g

of

sauerkraut,

cheese

and

sausage

mixture

100

g

of

wheat

bread

flour

350

g

of

fine

wheat

flour

90

g

of

whole

wheat

spelt

flour

2

teaspoons

of

salt

1

teaspoon

of

Sladovit

(malt

extract

that

can

be

purchased

in

health

stores)

1/2

cube

of

fresh

yeast

or

2

teaspoons

of

dry

yeast

caraway

seeds

according

to

your

taste

Bread

maker

setting:

QUICK

programme,

size

900

g

/

crust

MEDIUM

Dark

bread

with

Czabai

sausage

Ingredients:

400

ml

of

water

1

tablespoon

of

vinegar

2

tablespoons

of

yeast

250

g

of

whole

wheat

flour

"special"

150

g

of

dark

wheat

bread

flour

180

g

of

wheat

bread

flour

1

tablespoon

of

caraway

seeds

2

tablespoons

of

sunflower

seeds

1

teaspoon

of

dried

garlic

1

teaspoon

of

sugar

2

teaspoons

of

salt

1

teaspoon

of

dry

yeast

or

1/4

of

cube

of

fresh

yeast

Procedure:

5

minutes

before

the

end

of

the

kneading

process,

add

1/2

of

the

Czabai

sausage,

(roughly

grated)

and

also

handful

of

freshly

diced

chives.

Then

shred

50

g

of

hard

cheese

Koliba

and add

it

to

the

dough.

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

MEDIUM

Buckwheat

bread

Ingredients:

150

ml

of

white

yogurt

200

ml

of

water

2

tablespoons

of

extra

virgin

olive

oil

if

available

1

tablespoon

of

vine

vinegar

if

available

300

g

of

fine

bread

flour

50

g

of

fine

flour

150

g

of

buckwheat

flour

100

g

of

buckwheat

barley

2

tablespoons

of

buckwheat

grits

2

tablespoons

of

buckwheat

sprouts

2

tablespoons

of

powder

potato

puree

with

milk

1-2

teaspons

of

instant

wheat

coffee

1-2

teaspons

of

milled

caraway

seeds

2

teaspoons

of

salt

1

teaspoon

of

sugar

3

tablespoons

of

yeast

little

bit

of

crystal

(powder)

vitamin

C

1/4

of

a

cube

of

fresh

yeast

or

1

teaspoon

of

dry

yeast

Procedure:

Wash

the

buckwheat

barley

under

running

water.

Then

pour

warm

water

over

it

and

let

it

soak

for

about

2

-3

hours.

Before

making

the

dough,

drain

the

water

from

the

buckwheat

(you

may

use

the

water

for

the

dough

preparation).

Safe

enough

barley

to

sprinkle

the

bread.

This

will

be

done

before

the

last

dough

rising.

Put

the

softened

barley

together

with

flour

in

the

baking

container.

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

MEDIUM

Copyright

©

2012,

Fast

ČR,

a.s.

Revision

06/2012

BREAD

MAKER

SBR

930

SS

Sauerkraut

bread

Ingredients:

250

ml

of

water

250

g

of

sauerkraut,

cheese

and

sausage

mixture

100

g

of

wheat

bread

flour

350

g

of

fine

wheat

flour

90

g

of

whole

wheat

spelt

flour

2

teaspoons

of

salt

1

teaspoon

of

Sladovit

(malt

extract

that

can

be

purchased

in

health

stores)

1/2

cube

of

fresh

yeast

or

2

teaspoons

of

dry

yeast

caraway

seeds

according

to

your

taste

Bread

maker

setting:

QUICK

programme,

size

900

g

/

crust

MEDIUM

Garlic

bread

with

blue

cheese

Ingredients:

350

ml

of

water

1

teaspoon

of

salt

1

teaspoon

of

sugar

1.5

tablespoon

of

oil

1/2

of

a

cup

of

crushed

blue

cheese

4-5

crushed

garlic

cloves

140

g

of

fine

flour

200

g

of

whole

wheat

flour

200

g

of

whole

wheat

rye

flour

1

teaspoon

of

dry

yeast

or

1/4

of

cube

of

fresh

yeast

Bread

maker

setting:

Programme

WHOLE

WHEAT,

size

900

g

/

crust

MEDIUM

Dark

chocolate

bread

Ingredients:

400

ml

of

water

4

tablespoons

of

sugar

powder

1.5

teaspoon

of

salt

400

g

of

fine

wheat

flour

100

g

of

cocoa

powder

2

teaspoons

of

dry

yeast

or

1/2

of

fresh

yeast

Bread

maker

setting:

BASIC

programme,

size

900

g

/

crust

MEDIUM

Marmalade

making

recipe

Ingredients:

500

g

of

fruits

165

g

gelatine

sugar

1

teaspoon

of

lemon

juice

Procedure:

Wash

all

fruits

carefully,

peel

if

needed

(e.g.

peaches),

remove

seeds

(e.g.

cherry)

and

mix

them

thoroughly.

Then

pour

the

mixture

in

the

baking

container

and add

other

ingredients

and

start

the

baking

programme.

When

the

baking

programme

is

finished,

pour

the

marmalade

in

glass

jars

or

bottles

that

you

sterilized

in

oven

at

50°

C,

about

20

minutes

ago.

Then

place

lids

on

the

glass

jars

and

turn

them

up

side

down

to

ensure

good

seal.

Bread

maker

setting:

Programme

JAM

Copyright

©

2012,

Fast

ČR,

a.s.

Revision

06/2012

BREAD

MAKER

SBR

930

SS

TECHNICAL

SPECIFICATIONS

Rated

voltage:

.........

Nominal

frequency:

.

Rated

power

input:

.

Weight:.....

Noise

level:

65

dB(A)

The

declared

noise

emission

level

for

this

appliance

is

65

dB(A),

which

represents

level

A

of

the

acoustic

power

relative

to

the

reference

acoustic

power

of

1

pW.

Changes

in

text

and

technical

parameters

reserved.

DISPOSAL

OF

USED

ELECTRICAL

AND

ELECTRONIC

APPLIANCES

The

meaning

of

the

symbol

on

the

product,

its

accessory

or

packaging

indicates

that

this

product

shall

not

be

treated

as

household

waste.

Please,

dispose

of

this

equipment

at

your

applicable

collection

point

for

the

recycling

of

electrical

&

electronic

equipments

waste.

In

the

European

Union

and

Other

European

countries

which

there

are

separate

collection

systems

for

used

electrical

and

electronic

product.

By

ensuring

the

correct

disposal

of

this

product,

you

will

help

prevent

potentially

hazardous

E

to:

the

environment

and

to

human

health,

which

could

otherwise

be

caused

by

unsuitable

waste

handling

of

this

product.

The

recycling

of

materials

will

help

conserve

natural

resources.

Please

do

not

therefore

dispose

of

your

old

electrical

and

electronic

equipment

with

your

household

waste.

For

more

detailed

information

about

recycling

of

this

product,

please

contact

your

local

city

offi

ce,

your

household

waste

disposal

service

or

the

shop

where

you

purchased

the

product.

HANDLING

INSTRUCTIONS

FOR

DISPOSAL

OF

USED

PACKAGING

MATERIAL

Dispose

of

the

packaging

material

in

the

designated

place

for

waste

disposal.

This

product

is

in

compliance

with

the

requirements

of

the

regulations

of

EU

on

electromagnetic

compatibility

and

electrical

safety.

EN

20

Copyright

©

2012,

Fast

ČR,

a.s.

Revision

06/2012

Sencor SBR 930 SS User manual

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