Sencor SBR 950SS User manual

EN
EN-1
SBR 950SS
BREAD MAKER
USER'S MANUAL
Copyright © 2009, Fast ČR, a.s. Revision 08/2009
Before first use, please read all instructions contained in this user's manual carefully, even if you
are already familiar with the use of similar products. Only use this product in accordance with the
instructions described in this user's manual. Store the user's manual in a safe place where it can be
easily retrieved in case of future need.
Keep the original packaging, including the internal packing material, warranty card and proof of
purchase receipt, at least for the duration of the warranty. If you need to ship this product, pack it in
the original cardboard box to ensure maximum protection during shipping or transport (e.g., when
moving or when you need to send this product for repair).

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EN
BREAD MAKER
SBR 950SS
Copyright © 2009, Fast ČR, a.s. Revision 08/2009
CONTENTS
IMPORTANT SAFETY NOTICE .................................................................................................................................. 3
DESCRIPTION OF THE BREAD MAKER.................................................................................................................... 4
DESCRIPTION OF THE CONTROL PANEL................................................................................................................. 7
DESCRIPTION OF THE DISPLAY ............................................................................................................................... 7
PROGRAMME DESCRIPTION ................................................................................................................................... 8
USING THE BREAD MAKER ..................................................................................................................................... 9
CLEANING AND MAINTENANCE........................................................................................................................... 11
BAKING CYCLE PERIODS ....................................................................................................................................... 12
BREAD BAKING...................................................................................................................................................... 14
TROUBLESHOOTING GUIDE .................................................................................................................................. 24
TECHNICAL SPECIFICATIONS ................................................................................................................................. 26
DISPOSAL OF USED ELECTRICAL AND ELECTRONIC EQUIPMENT....................................................................... 26
INSTRUCTIONS AND INFORMATION REGARDING THE DISPOSAL OF USED PACKAGING MATERIALS ............. 26

BREAD MAKER
SBR 950SS
EN
EN-3
Copyright © 2009, Fast ČR, a.s. Revision 08/2009
IMPORTANT SAFETY NOTICE
1. Before putting the product into operation, carefully read the entire user's manual.
2. Check that the voltage in your electricity grid corresponds to the voltage specified on the type
label of the product.
3. Never use the product if it has a damaged power cord or plug (e.g. by sharp or hot objects, an
open fame, etc.), if it has broken down, if it has fallen on the floor and been damaged, or if it is
damaged in any other way. In such cases, never attempt to repair the product yourself, but take
it to an authorised service centre.
4. Please be aware that during baking hot steam is emitted from the product and the surface of
the product is hot.
5. Never submerge the product in water.
6. If you are not using the product, disconnect the power cord from the electrical mains socket.
Likewise, when cleaning the product disconnect the power cord.
7. Do not leave the power cord hanging over the edge of the table or laying on a hot surface
(e.g. hot plate). Likewise, do not leave the product standing on a hot surface.
8. This product may not be used by any persons (including children) with mental disabilities, weak
strength or by inexperienced persons, unless they have been properly trained or schooled in
the safe use of the product, or unless they are properly supervised by a qualified person who is
responsible for their safety.
9. Children must be properly supervised to make sure that they do not play with the device.
10. While baking do not touch any moving or rotating parts of the product.
11. Never attempt to switch on the product if the baking container is not correctly inserted together
with the desired ingredients.
12. Never attempt to remove the baking container by banging on its top part or sides - it could be
damaged.
13. It is forbidden to place metal foils or other materials into the product. If this warning is not
heeded there exists a danger of a fire or short circuit.
14. In the direction of the main heat emissions a safety distance must be kept from the surface of
flammable materials of at least 50 cm and in other directions of at least 10 cm.
15. Never cover the bread maker with a wiping cloth, towel or other materials - unhindered heat
and steam removal must be made possible. If covered or other contact with flammable material
exists this could lead to a fire.
16. Do not use this appliance for other purposes than intended.
17. This product is designed for household use only.
18. Do not use the product for indoor heating purposes.
19. Do not use the product outdoors.
20. The manufacturer is not responsible for damages caused by the incorrect use of this appliance or
its accessories. Such damages include food spoilage, injuries, burns, scalding, fire, etc.

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BREAD MAKER
SBR 950SS
Copyright © 2009, Fast ČR, a.s. Revision 08/2009
DESCRIPTION OF THE BREAD MAKER
A.
1
2
3
4
1Viewing window
2Automatic ingredient dosage
3Lid
4Lid handle

BREAD MAKER
SBR 950SS
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B
2
3
4
5
6
1
1Lid handle
2Viewing window
3Automatic ingredient dosage
4Baking container backstop
5Heating spiral
6Shaft

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BREAD MAKER
SBR 950SS
Copyright © 2009, Fast ČR, a.s. Revision 08/2009
C
1
2
3
4
5
1Handle
2Baking container
3Measuring cup
4Spoon measuring cup
5Kneading blade
D
1
2
3
1Handle
2Baking container
3Shaft

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Copyright © 2009, Fast ČR, a.s. Revision 08/2009
DESCRIPTION OF THE CONTROL PANEL
E
1List of programmes
2Loaf size selection
3Crust colour selection
4Delayed start setup
5Automatic ingredient
addition selection
6Programme selection
7Start / Stop 1
2
3 6
5
7
4
If 0:00 is on the display, press the Start/Stop button to activate the programme setup mode. Then you
can select the desired programme.
DESCRIPTION OF THE DISPLAY
F
1Preheat indicator
2Kneading indicator
3Rising indicator
4Baking indicator
5Reheating indication
6Loaf size selection indicator
7Remaining time of
programme (hours :
minutes)
8Crust colour selection
indicator
1
2
3
4
5
7
6
8

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EN
BREAD MAKER
SBR 950SS
Copyright © 2009, Fast ČR, a.s. Revision 08/2009
Before first use
Before first use, please find a few minutes to read the user's manual and then store it in an
appropriate location, so that it is on hand if needed. Pay attention namely to the safety instructions.
1. Carefully unpack the bread maker and remove all packaging materials.
2. Remove dust which may have accumulated during packaging.
3. Clean the baking container, kneading blade and the outside surface of the bread maker with
a damp clean cloth.
The bread baking container has a non-stick layer. Do not use sponges or any other objects with
an abrasive effect to clean any part of the bread maker.
4. On first use smear the bread pan with oil, butter or margarine and bake without any ingredients
for a period of no longer than 3 - 5 minutes (select the Bake programme).
5. Allow the bread maker to cool and clean it again.
6. Place the kneading blade on to the shaft in the baking container.
PROGRAMME DESCRIPTION
1) BASIC (Standard bread)
This programme is used to prepare standard white bread and for recipes using white bread dough.
It is the shortest programme of all.
2) BASIC FAST (Fast baking of standard bread)
Same as the previous programme, only that the preparation time is shorter (in the rising stage it is
25 minutes shorter).
3) FRENCH (French bread)
This programme requires a somewhat longer time for kneading and rising, so that the french style
bread gains a fluffier structure and a crispier crust.
Caution:
The french style bread will not last long - consume it during the day that it was baked.
4) WHOLEWHEAT
A Baking programme for bread containing a significant amount of whole wheat grains. This programme
uses a longer preheating time to allow the grains to soak up the water and expand their volume.
Caution:
We do not recommend using the timer with this programme as the result would not be very good.
5) WHOLEWHEAT FAST (Fast baking of whole wheat bread)
Same as the previous programme, only that the preparation time is shorter (in the rising stage it is
80 minutes shorter).
6) SWEET (Sweet bread)
This programme is used to prepare sweet bread with the addition of ingredients - fruit, nuts,
chocolate chips, sweet orange peels, etc.
7) GLUTEN FREE (Gluten free bread)
Use a gluten free powder such as e.g. sweet potatoes, potatoes, etc. It is for preparation of
a healthy bread using only minority cereals.
8) ULTRA FAST (Very fast bread baking, without yeast)
This programme is used for the preparation of sweet dough using baking power or edible soda to cause
the dough to rise, in place of brewery yeasts. The mixture is quite sticky, so before using this programme
grease the baking container and kneading blade with thickened vegetable fat or oil and check the

BREAD MAKER
SBR 950SS
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Copyright © 2009, Fast ČR, a.s. Revision 08/2009
mix through the viewing window in the lid. If the dough is rising on the sides of the baking container,
scrape it back during the 5 minute rest phase using a wooden or plastic spatula. If while carrying out this
operation the kneading blade start to move, immediately take out the spatula and close the lid.
9) CAKE (Cake)
For the preparation of a cake through kneading, rising and baking use eggs, butter, baking
powder, milk and yeast.
10) DOUGH (Dough)
Using this programme you can use the appliance as a machine for mixing/kneading, which will save
you work. The programme does not use the baking phase. Take the dough out of the appliance by
tipping it out and before cutting or shaping it, allow it to rest for approximately 10 minutes.
11) JAM (Marmalade)
This programme mixes ingredient for a period of 15 minutes and then cooks for 50 minutes. Allow
a lot of space for an expansion of the volume of the marmalade during cooking. If the marmalade
pours out of the internal areas of the appliance, it will be very difficult to clean out. If this occurs,
press and hold down the START/STOP button until you hear a beep, disconnect the appliance from
the power mains, allow it to cool down and clean it before the marmalade starts to become sticky.
Caution:
Be careful when handling hot marmalade because it stays hot for a long time and sticks like glue.
12) BAKE (Baking)
The Bake programme turns your appliance into an oven. Only the baking phase will be used for
a time of 1 hour and the contents will be kept at a temperature for another hour. This programme is
used to bake ready dough from the shop or dough made from bread mix pack. Do not use more than
500g of bread mix and do not place it inside the appliance before it is ready for baking. Monitor the
dough, because some ingredients do not require baking for a full hour - you need to stop the baking
and remove such contents earlier. The programme may be set in the range from 10 to 90 minutes.
Caution:
There is no timer function available with this programme. The „TIMER +“ and „TIMER -“ buttons are
used to set the time of baking in the range from 10 minutes to 1:30 hours in 10 minute intervals.
USING THE BREAD MAKER
1. Take out the baking container
Open the lid and take out the baking container by lifting the handle - pull it out with a firm pull upwards.
Place it on a work surface. It is important that the baking container is filled with ingredients outside the
bread maker, so that if the ingredients are accidentally spilt they do not get into the bread maker.
2. Attach the kneading blade
By pressing attach the kneading blade to the shaft.
Caution:
It is not necessary to lift the blade. The bread maker is equipped with a specially constructed
kneading blade, which after kneading is started lifts up automatically and after the end of
baking automatically reverses out of the bread.
3. Measuring the ingredients
Measure out the required ingredients and in the described sequence add them all into the
baking container (see part "BAKING BREAD" in the next part of the user's manual).
4. Insert the baking container back into the bread maker
Insert the baking container back into the bread maker and press it down firmly so that it clicks
into the correct position. Close the lid.

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BREAD MAKER
SBR 950SS
Copyright © 2009, Fast ČR, a.s. Revision 08/2009
5. Attach the bread maker to the mains
Attach the bread maker using a power cord to an electrical socket. The bread maker will
automatically set itself to the basic baking programme and to normal baking time. Each time
you press the button you will hear a confirmation beep.
6. Select a programme
By pressing the „MENU“ button select from the list the desired programme number.
7. Select weight
By pressing the "LOAF SIZE" button select the size of the loaf (0.5 kg / 0.75 kg / 1.0 kg).
Caution:
Keep in mind that you are always selecting the total weight of the loaf and not just of the baking mix!
8. Select the crust colour
By pressing the "COLOUR" button select the desired crust colour ("LIGHT" = light, "MEDIUM“ = medium,
"DARK" = dark).
9. Select the delay time
If you wish to have the bread prepared later, set a delay time - see description in another section.
10. Start the bread maker
Press the START/STOP” button to start the baking programme. The remaining time will be
counted down in minutes.
11. Baking process
The bread maker will automatically proceed through the individual programme phases.
12. End of baking
After the end of the programme and the baking of the bread, 0:00 will appear and a sound
announcement will be heard.
13. Maintaining temperature
The function for maintaining the temperature will with most programmes ensure the circulation
of hot air for another 60 minutes (see section „BAKING CYCLE DURATIONS“). After the end of
the temperature maintenance time you will hear a sound announcement. After the end of the
temperature maintenance function press the „START/STOP“ button.
14. Remove the baking container
Press the „START/STOP“ button, open the lid and take out the baking container.
15. Take out the bread
Allow the bread to cool in the baking container for 5-10 minutes, then turn the baking container
over and pull the bread out of the pan to let it cool.
16. After use always press the „START/STOP“ button.
Using the timer
Use the timer if you want to have your bread prepared later or in the morning. May be set to
a maximum of 13 hours. Do not use this function for recipes, where ingredients that can spoil are
used, e.g. eggs, fresh milk, sour cream, cheese, etc.
1. Decide when the bread should be read and calculate the time difference between the current
time and the required time. If for example you want your bread to be ready at 8:00 am and the
current time is 9:00 pm then the difference is 11 hours.
2. Enter this time by pressing the „TIMER +“ and „TIMER -“ buttons. You may increase or decrease the
time in ten minute intervals. After pressing the „START/STOP“ button a colon (:) will begin to flash.
3. If you have selected the wrong time press the „START/STOP“ button for 2 seconds. The timer will
once more display the time of the programme - then repeat steps 1 and 2.
4. The maximum time delay is 13 hours (that is the time when the bread will be ready to be taken
out of the bread maker).
Adding ingredients
The bread maker has a feature for an automatic unattended addition of ingredients such as nuts
or candied fruit. To use this function, open the cover of the dispenser before baking and insert
the necessary ingredients. Then press the "DISPENSER" button and continue on with the standard
programming of the bread maker as described in the previous section.

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Copyright © 2009, Fast ČR, a.s. Revision 08/2009
Caution:
The dispenser remains open each time after baking. If you wish to use the addition of ingredients
function, check that the dispenser is closed before adding ingredients.
Interruption of electrical power
After a short interruption to electrical power supply (max. 7 minutes) the bread maker will
automatically continue on with the set programme once electrical power is renewed.
If this time is exceeded the bread maker will return back to the time when it was started:
•If the "rising 1" phase hasn't commenced yet, select the required programme and press the
„START/STOP“ button.
• If the programme completed the "rising 1" phase then you will need to start again with fresh
ingredients.
Slicing and storage of the bread
• To achieve the best possible results allow the bread to cool for a period of 20-40 minutes before slicing.
• To achieve even slices use an electrical knife or a knife with a serrated edge.
• Bread that has not been consumed can be tightly packed into a plastic bag and stored at room
temperature for a period of up to 3 days. If it is hot and humid then put the bread into the
refrigerator overnight.
• If you wish to store the bread for a longer period of time (up to 1 month), place it into a sealed
container and place this container into the freezer.
• If you put the bread into a refrigerator, wait until it has reached room temperature before serving.
• Because homemade bread does not contain any preservatives, it has a tendency to go dry and
hard earlier than bread from the supermarket.
CLEANING AND MAINTENANCE
Before cleaning disconnect the appliance from the power source and allow it to cool down.
1. Baking container: Clean from inside and outside using a damp cloth. To prevent damaging the
non-stick layer, do not use any sharp or abrasive cleaning products. The baking container must
be completely dry before installation.
2. Kneading blade: If it is difficult to release the kneading blade from the shaft fill the pan with
warm water and allow it to take effect for about 30 minutes. After 30 minutes, you should be able
to easily remove the kneading blade. Carefully clean the kneading blade with a cotton cloth.
4. Lid and viewer window: Clean the lid from inside and outside using a slightly damp cloth.
5. Cover: Carefully clean the outside surface of the cover with a damp cloth. Do not use cleaning
abrasive cleaning products because the high shine of the surface could be damaged. Never
submerge the lid in water during cleaning.
6. Before packing up the bread maker for storage, ensure that it has cooled down completely, that
it is clean and dry, and that the lid is closed.
Caution:
• Brown stains may appear on the inside surface of the lid and ventilation openings. These are the
remains of vapours from ingredients which got into the escaping steam during baking. They do
not have any harmful effect on the bread maker or on the quality of the baked bread. Simply, after
each use (or when they appear) remove them using a cloth or sponge dipped into warm water.
• After a long period of use the surface layer of the baking container may change colour - this
is caused by heat and humidity. The change in colour does not have a negative effect on the
function of the bread maker or the quality of the bread.
Tip:
After cleaning place a drop of cooking oil into the opening in the middle of the kneading blade and
put it back on to the shaft in the baking container. In this way you will prevent the locking of the knife.

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BREAD MAKER
SBR 950SS
Copyright © 2009, Fast ČR, a.s. Revision 08/2009
BAKING CYCLE PERIODS
The sequence of operations and the baking cycle periods of individual programmes:
Programme
number
Programme
type
Crust colour
Loaf size
Preheating
(minutes)
Kneading 1
(minutes)
Kneading 2
(minutes)
Rising 1
(minutes)
Kneading 3
(seconds)
Rising
(minutes)
Kneading 4
(seconds)
Rising 3
(minutes)
Baking
(minutes)
Total
(hours)
Addition of
ingredients
(minutes)
Reheating
(minutes)
Delayed start
(hours)
1Standard
loaf
Light
0,5 kg
0 3 31 26 15 25 10 55
37 2:57 2:37 60 13:00
0.75kg 40 3:00 2:40 60 13:00
1kg 43 3:03 2:43 60 13:00
Medium
0,5 kg 45 3:05 2:45 60 13:00
0.75kg 50 3:10 2:50 60 13:00
1kg 55 3:15 2:55 60 13:00
Dark
0,5 kg 60 3:20 3:00 60 13:00
0.75kg 65 3:25 3:05 60 13:00
1kg 70 3:30 3:10 60 13:00
2Fast baking standard
loaf
Light
0,5 kg
0 3 31 26 10 55 0 0
37 2:32 2:12 60 13:00
0.75kg 40 2:35 2:15 60 13:00
1kg 43 2:38 2:18 60 13:00
Medium
0,5 kg 45 2:40 2:20 60 13:00
0.75kg 50 2:45 2:25 60 13:00
1kg 55 2:50 2:30 60 13:00
Dark
0,5 kg 60 2:55 2:35 60 13:00
0.75kg 65 3:00 2:40 60 13:00
1kg 70 3:05 2:45 60 13:00
3
French
Light
0,5 kg
0 3 30 32 15 30 10 55
42 3:12 2:53 60 13:00
0.75kg 53 3:23 3:04 60 13:00
1kg 64 3:34 3:15 60 13:00
Medium
0,5 kg 62 3:32 3:13 60 13:00
0.75kg 66 3:36 3:17 60 13:00
1kg 70 3:40 3:21 60 13:00
Dark
0,5 kg 65 3:35 3:16 60 13:00
0.75kg 72 3:42 3:23 60 13:00
1kg 74 3:44 3:25 60 13:00

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SBR 950SS
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Copyright © 2009, Fast ČR, a.s. Revision 08/2009
Programme
number
Programme
type
Crust colour
Loaf size
Preheating
(minutes)
Kneading 1
(minutes)
Kneading 2
(minutes)
Rising 1
(minutes)
Kneading 3
(seconds)
Rising
(minutes)
Kneading 4
(seconds)
Rising 3
(minutes)
Baking
(minutes)
Total
(hours)
Addition of
ingredients
(minutes)
Reheating
(minutes)
Delayed start
(hours)
4 Wholewheat
Light
0,5 kg
30 3 25801531 6 46
40 4:15 3:31 60 13:00
0.75kg 44 4:19 3:35 60 13:00
1kg 48 4:23 3:39 60 13:00
Medium
0,5 kg 45 4:20 3:36 60 13:00
0.75kg 50 4:25 3:41 60 13:00
1kg 55 4:30 3:46 60 13:00
Dark
0,5 kg 54 4:29 3:45 60 13:00
0.75kg 60 4:35 3:51 60 13:00
1kg 64 4:39 3:55 60 13:00
5Fast baking
wholewheat
Light
0,5 kg
5 3 25 30 6 46 0 0
40 2:29 2:10 60 13:00
0.75kg 44 2:33 2:14 60 13:00
1kg 48 2:37 2:18 60 13:00
Medium
0,5 kg 45 2:34 2:15 60 13:00
0.75kg 50 2:39 2:20 60 13:00
1kg 55 2:44 2:25 60 13:00
Dark
0,5 kg 54 2:43 2:24 60 13:00
0.75kg 60 2:49 2:30 60 13:00
1kg 64 2:53 2:34 60 13:00
6 Sweet bread
Light
0,5 kg
0 3 31 31 15 30 10 50
52 3:17 2:57 60 13:00
0.75kg 54 3:19 2:59 60 13:00
1kg 56 3:21 3:01 60 13:00
Medium
0,5 kg 54 3:19 2:59 60 13:00
0.75kg 57 3:22 3:02 60 13:00
1kg 60 3:25 3:05 60 13:00
Dark
0,5 kg 58 3:23 3:03 60 13:00
0.75kg 61 3:26 3:06 60 13:00
1kg 64 3:29 3:09 60 13:00
7 Gluten free Medium 0.75kg 8 4 19 0 0 0 10 48 95 2:54 2:37 60 13:00
1kg 100 2:59 2:42 60 13:00
8 Very fast Medium 1kg 0 5 15 0 0 0 10 12 48 1:20 N/A 22 13:00
9 Cake N/A 0,5 kg 0 3 400000751:22 N/A 22 13:00
10 Dough N/A N/A 0 3 27 60 0 0 0 0 0 1:30 1:14 N/A 13:00
11
Marmalade N/A N/A 0 0 15 0 0 0 0 0 70 1:25 N/A 20 13:00
12 Baking N/A N/A 0 0 00000010’-90’ 10’-90’ N/A 60 N/A

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BREAD MAKER
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Copyright © 2009, Fast ČR, a.s. Revision 08/2009
BREAD BAKING
Brief description of most commonly used ingredients for baking bread
1. Bread flour
Bread flour has a high gluten content (therefore we can call it high gluten flour, which contains
a high amount of proteins), it has good elastic properties and after rising it is able to hold the
bread up so that it does not collapse. Because the gluten content is higher than in normal flour
it is possible to use it for baking larger size breads with better internal fibres. Bread flour is the
most important ingredient when baking bread.
2. Plain flour
Plain flour is made of carefully selected hard and soft wheat and it is suitable for fast bread
baking or for cake and pastry baking.
3. Whole wheat flour
Wholewheat flour is made by milling wheat and contains wheat husks 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 "wholemeal flour" is a type of flour with a high fibre content,
similar to whole grain flour. To achieve bigger sizes after rising it is necessary to use in
combination with a high amount of bread flour.
5. Baking powder
Baking powder is made by milling fine wheat or wheat with a low protein content and is used
especially for baking cakes. Different types of flour look similar; The effectiveness of yeasts or
the absorption capacity of various types of flour vary significantly depending on where they are
grown, growth conditions, milling processes and storage. Try various brands of flour available on
the market, taste them and compare the results - then select the flour, which according to your
experience brings the best results..
6. Corn flour and oat flour
Corn flour and oat flour are made by milling corn and oats. Both are supplementary ingredients
for baking a rougher bread and are used to improve the taste and structure of the bread.
7. Sugar
Sugar is a very important ingredient for the sweet taste and colour of bread. White sugar helps
bread to rise and is used widely as a nutritional element. In special cases brown sugar, powder
sugar or candy floss may be used.
8. Yeast
Yeast supports the process of the dough rising and produce carbon dioxide, which helps the bread
increase its volume and to make the internal fibres finer.Quick rising requires carbohydrates in
sugar and flour.
1 teaspoon of dry active yeast = 3/4 teaspoon of instant yeast
5 teaspoons of dry active yeast = 1 table spoon of instant yeast
2 teaspoons of dry active yeast = 1.5 teaspoons of instant yeast
Yeast must be stored in the refrigerator because they would be destroyed at high temperatures;
before first use check the use-by and storage date. After each use return them as soon as possible
to the refrigerator. The inability of bread to rise is usually the result of dead yeast.
Tip:
With the help of the procedure described below you can find out whether your yeast is fresh
and active or not:
1. Into a measuring cup pour 1/2 cup of warm water (45-50 °C).
2. Add 1 teaspoon of white sugar and stir it. Then sprinkle it with 2 teaspoons of yeast.
3. Place the measuring cup in a warm place for about 10 minutes. Do not stir the mixture.
4. The foam should reach the edge of the measuring cup. If this does not occur, the yeast is
dead or inactive.

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9. Salt
Salt is necessary for the improvement of the smell of the bread and the colour of the crust. At
the same time salt prevents yeast from working. Never use too much salt in a recipe. If you do
not wish to use salt, you may leave it out. And the bread will be larger than if salt was used.
10. Eggs
Eggs can improve the structure of the bread, make the bread more nutritious and larger and add
a specific egg smell to the bread. If you wish to use eggs, you need to remove the egg shell and mix
evenly.
11. Fat, butter and vegetable oil
Fat can make bread finer and keep it fresh for longer. Before butter is used it should be melted
or cut into small pieces after being taken out of the fridge so that it is evenly mixed in.
12. Baking powder
Baking powder is used primarily for rising when baking bread and cakes in the Ultra Fast
programme. Thanks to chemical principles it does not need time for rising and creates a gas that
creates bubbles or makes the structure of the bread finer.
13. Soda
The same applies as for baking powder. It can also be used in combination with baking powder.
14. Water and other liquids
Water is a necessary ingredient for bread making. Generally it is best if the water is in the
temperature range 20-25 °C. However, for rising in the faster programmes the temperature of the
water should be in the range 45-50 °C. You can substitute water with fresh milk or water mixed
with 2% of milk powder, which can improve the smell of the bread and create a nicer crust colour.
In some recipes in order to improve the smell of the bread juice may be used (e.g. apple, orange,
lemon, etc.).
Sequence of adding ingredients
In all recipes it is important to follow a general sequence when adding individual ingredients:
• First we add liquids into the baking container (water, milk, beer, butter milk, clabbered milk,
yoghurt, etc.)
• Then we add loose ingredients (flour, herbs, bread spices, bran, sprouts, flakes, seeds, etc.)
• Pour the salt into one corner
• Pour sugar into the second corner
• Pour other flavourings (oil, vinegar, etc) into another corner
• In the middle of the baking container make a small hole, place the yeast or baking powder into
it, and cover it with flour. If fresh yeast is used, it is better to add sugar directly with the yeast.
Place the yeast or baking powder always on dry flour!
Tip:
With heavy doughs containing a high portion of rye or whole wheat components to achieve
better results we recommend to reverse the sequence of ingredients, i.e. first add the dry yeast
and flour and then the liquids.
Remember a few more important points for baking in a home bread maker:
• Salt and yeast must never come into direct contact!
• Let cereals soak in water over night before baking.
• In the case of a delayed start always use cold ingredients
• When baking with a delayed start do not use quickly spoilable ingredients such as eggs, fresh
milk, fruit, onions, etc.
• After taking the bread out of the bread maker allow it to cool on a suitable surface (e.g. on
a wooden or nylon board).

EN-16
EN
BREAD MAKER
SBR 950SS
Copyright © 2009, Fast ČR, a.s. Revision 08/2009
RECIPES
Caution:
Please take all the weights, volumes and contents of all individual ingredients in the recipes
below only as a guide. Baking results depend on many factors:
• the hardness of the water (when using water that is too soft the dough rises faster)
• air humidity in the kitchen (in the case of higher humidity it is necessary to decrease the amount
of water by 1 - 2 table spoons)
• altitude (at an altitude above 750 m above sea level the dough rises faster)
• the consistency of the ingredients
For the above mentioned reasons we recommend that you modify the chosen recipe to your given
conditions depending on the current conditions.
Tip:
If for any reason you do not want to bake bread using the recipes, you can purchase ready-mixes at your
grocery store. With ready-mixes always follow the instructions on the pack. Please be aware that even
these purchased ready-mixes from some producers require the addition of yeast as a separate 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 dried milk
300 g of fine bread flour
100 g of rye flour
100 g of graham flour
1 teaspoon of dry yeast or 1/4 of cube of fresh yeast
Setting up the bread maker Programme BASIC (standard bread) / size 1000 g / crust LIGHT
WHITE CARAWAY BREAD
Ingredients:
300 ml of water
2 tablespoons 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: Programme BASIC (standard bread) / size 1000 g / crust MEDIUM
YOGHURT BREAD
Ingredients:
150 ml of white yoghurt
1 tablespoon of oil
200 ml of water
2 tablespoons of sugar
2,5 teaspoons 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
after the signal a teaspoon of: sesame seeds, linseed, caraway seeds, pumpkin seeds, squash seeds, etc.
Bread maker setting: Programme BASIC (standard bread) / size 1000 g / crust MEDIUM

BREAD MAKER
SBR 950SS
EN
EN-17
Copyright © 2009, Fast ČR, a.s. Revision 08/2009
BEER BREAD
Ingredients:
250 ml of beer
100 ml of water
2.5 teaspoons of crushed caraway seeds
2 teaspoons of salt
350 g of fine flour
150 g of rye bread flour
1 teaspoon of dry yeast or 1/4 of cube of fresh yeast
seeds according to taste (e.g. sunflower seeds)
Bread maker setting: Programme BASIC (standard bread) / size 1000 g / crust MEDIUM
SPELT BREAD
Ingredients:
350 ml of buttermilk
50 ml of water
1 tablespoon of vinegar
2 tablespoons of olive 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 seeds
Bread maker setting: Programme BASIC (standard bread) / size 1000 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 Solamyl (potato starch)
1 teaspoon of salt
1 teaspoon of dry yeast or 1/4 of cube of fresh yeast
Bread maker setting: Programme BASIC (standard bread) / size 1000 g / crust LIGHT
ŠUMAVA BREAD
Ingredients:
320 ml of water
1 tablespoon of vinegar
2 tablespoons of oil
2 teaspoons of caraway seeds
2,5 teaspoons of salt
220 g of fine flour
230 g of 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: Programme BASIC (standard bread) / size 1000 g / crust MEDIUM

EN-18
EN
BREAD MAKER
SBR 950SS
Copyright © 2009, Fast ČR, a.s. Revision 08/2009
BACON BIT BREAD
Ingredients:
200 ml of buttermilk (or sour cream)
150 ml of water (possible to add depending on the thickness of the buttermilk
1 tablespoon of vinegar
1 rounded tablespoon of milled pork crackle
1,5 teaspoons of salt
1 teaspoon of sugar
1 teaspoon of caraway
150 g of whole wheat flour
350 g of fine flour
1 1/4 teaspoon of dry yeast or 1/4 cube of fresh yeast
Bread maker setting: Programme BASIC (standard bread) / size 1000 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 wholegrain 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: Programme BASIC (standard bread) / size 1000 g / crust MEDIUM
BACON-GARLIC BREAD
Ingredients:
320 ml of water
2 tablespoons of oil
1 tablespoon of vinegar
1,5 teaspoons of salt
1 teaspoon of sugar
2 teaspoons of dry mashed potatoes
1 teaspoon of dry garlic (or 1-2 cloves)
1 teaspoon of caraway
3 tablespoons of finely diced or milled pork crackle
350 g of fine flour
150 g of rye flour
1 teaspoon of dry yeast or 1/4 of cube of fresh yeast
Bread maker setting: Programme BASIC (standard bread) / size 1000 g / crust MEDIUM
BREAD WITH HONEY AND SUNFLOWER SEEDS
Ingredients:
280 ml of water
15 g of butter
1 tablespoon of dried milk
1 teaspoon of salt
1.5 tablespoons of honey
200 g of light flour
200g Granary flour (wholegrain flour with the addition of ground wheat and rye grains)

BREAD MAKER
SBR 950SS
EN
EN-19
Copyright © 2009, Fast ČR, a.s. Revision 08/2009
1/2 teaspoon of dry yeast or 1/8 of cube of fresh yeast
2 tablespoons of sunflower seeds
Bread makersetting: Programme BASIC (standard bread) / size 750 g / crust MEDIUM
BANANA BREAD
Ingredients:
6 tablespoons of milk
200 g of bananas (purée or mashed with a fork)
1 egg
70 g 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: Programme BASIC (standard bread) / size 1000 g / crust LIGHT
LEEK BREAD WITH CHEESE
Ingredients:
200 ml of water
2 tablespoons of oil
1 whipped egg
150 g of cottage cheese
200 g of semi-fine flour
100 g of spelt flour
100 g of wholegrain rye flour
100 g of 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: Programme BASIC (standard bread) / size 1000 g / crust MEDIUM
CHEESE BREAD WITH KETCHUP
Ingredients:
200 ml of lukewarm water
1 whipped egg
1 tablespoon of olive oil
4 spoons of ketchup
1 teaspoon of salt
1/4 teaspoon of ground black pepper
300 g of wheat bread flour
100 g of rye bread flour
100 g of spelt flour
1 teaspoon of dry yeast or 1/4 of cube of fresh yeast
After the signal 250g of grated eidam cheese
Bread maker setting: Programme BASIC (standard bread) / size 1000 g / crust MEDIUM
OLD BOHEMIAN BREAD
Ingredients:
230 ml of water
1 tablespoon of vinegar
2 teaspoons of salt
75 g boiled potatoes
450 g of fine bread flour
1 teaspoon of crushed caraway seeds

EN-20
EN
BREAD MAKER
SBR 950SS
Copyright © 2009, Fast ČR, a.s. Revision 08/2009
1/4 teaspoon of ground fennel
1/4 teaspoon of ground aniseed
1/4 teaspoon of ground coriander
1 teaspoon of sugar
1 teaspoon of dry yeast or 1/4 of cube of fresh yeast
Bread maker setting:Programme BASIC (standard bread) / size 1000 g / crust MEDIUM
OLIVE AND OREGANO 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 teaspoon of freshly ground black pepper
50 g roughly diced black olives without stones
1 tablespoon of fresh chopped oregano (or 1 teaspoon of dried oregano)
1 tablespoon of fresh chopped parsley
Procedure: Fry the onion on oil until golden. Into the container put water, fried onion with oil, flour,
spices, sugar, salt and yeast. The olives are added only after the signal.
Bread maker setting: Programme BASIC (standard bread) / size 1000 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: Programme BASIC (standard bread) / size 1000 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 spoons 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: Programme BASIC (standard bread) / size 1000 g / crust MEDIUM