Bedienungsanleitung Sencor SBR 760 (Seite 9 von 10) (Englisch)

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Basic bread recipe

340 ml of water

1 small measuring spoon of salt

3 large measuring spoons of white sugar

2 large measuring spoons of vegetable oil

3 ¾ measuring cups of bread our

2 ½ large measuring spoons of dried low-fat milk

2 small measuring spoons of our improver

1 ¼ small measuring spoons of dried yeast

Breadmaker settings: Program 1 – BASIC , loaf size: 900 g, crust:

as preferred.

Wholemeal bread

340 ml of water

1 small measuring spoon of salt

2 ½ large measuring spoons of white sugar

1 ½ large measuring spoons of vegetable oil

1 ¾ measuring cups of wholemeal our

2 measuring cups of bread our

2 large measuring spoons of dried low-fat milk

2 small measuring spoons of our improver

1 ¼ small measuring spoons of dried yeast

Breadmaker settings: Program 2 – WHOLE WHEAT , loaf size:

900 g, crust: as preferred.

French bread

340 ml of water

1 ½ small measuring spoons of salt

2 ½ large measuring spoons of white sugar

1 ¼ large measuring spoons of vegetable oil

3 ¾ measuring cups of bread our

2 ½ large measuring spoons of dried low-fat milk

2 small measuring spoons of our improver

1 ¼ small measuring spoons of dried yeast

Breadmaker settings: Program 3 – FRENCH, loaf size: 900 g, crust:

as preferred.

Sweet bread

240 ml of water

2 eggs

½ measuring cup of white sugar

½ small measuring spoon of salt

1 ½ large measuring spoons of vegetable oil

3 measuring cups of bread our

2 ½ large measuring spoons of dried low-fat milk

2 small measuring spoons of our improver

1 small measuring spoon of dried yeast

Breadmaker settings: Program 5 – SWEET, loaf size: 900 g, crust:

as preferred.

Cake

4 eggs

80 ml of milk

1 large measuring spoon of melted butter

½ small measuring spoon of salt

2 ½ large measuring spoons of brown sugar

3 ¾ measuring cups of our

1 ½ small measuring spoons of cream of tartar (potassium

bitartrate)

½ small measuring spoon of baking soda

2 large measuring spoon of dried yeast

Note:

First whisk the eggs separately and only then add them

with the other ingredients into the baking container.

Breadmaker settings: Program 6 – CAKE

TROUBLESHOOTING GUIDE TO BAKING

No. Problem Cause Solution

1. Smoke coming

from the

ventilation

openings while

baking

Certain ingredients are

stuck on the bottom

heating element or have

come close to it. Upon rst

use, it may be caused by

oil residues on the heating

element.

Disconnect the breadmaker

from the power grid, allow it

to cool down, and clean the

heating element.

2. The bread

centre is

collapsing.

The bread remained in the

breadmaker in the keep

warm mode for too long.

Do not leave the bread in the

breadmaker until the very

end of the keep warm mode.

3. It is very

dicult to

remove the

bread.

The kneading blades A3 are

stuck in the loaf.

Move the shaft to release

the loaf from the baking

container A4. Then clean

the baking container A4

and the kneading blades A3

according to the instructions

in chapter Cleaning and

maintenance.

4. Ingredients are

unevenly mixed

and are baked

incorrectly.

1. Incorrect program

selection

Set the correct program.

2. You have opened the lid

A2 several times after

starting aprogram.

Please do not open the lid A2

during the last rising.

3. The resistance during

mixing is too great, so

the kneading blade A3 is

almost not turning and

not kneading suciently.

Check that the kneading

blades A3 turn freely, then

take out the baking container

A4 and start the breadmaker

without load. If the appliance

does not function as usual,

please contact an authorised

service centre.

5. The motor

is making

anoise but the

ingredients

are not being

mixed together.

The baking container A4 is

not correctly seated or the

dough is too bulky.

Check that the baking

container A4 is correctly

seated and that the dough

has been prepared according

to the recipe and that the

ingredients have the correct

weight.

6. The bread is

so large that

it is pressing

against the

lid A2.

Too much yeast, our or

water, or the ambient

temperature is too high.

Check the described factors,

reduce the amount of

ingredients in an appropriate

manner.

7. The bread is

too small or

leavening did

not occur.

No yeast or an insucient

amount of yeast, or the

yeast is not active due to

an excessively high water

temperature, or the yeast

was mixed together with

the salt, or the ambient

temperature is too low.

Check the amount and

activity of the yeast, move the

breadmaker to an appropriate

room temperature.

8. The dough is

too bulky and

is owing out

of the baking

container A4.

Excessive amount liquids

causing the dough

structure to be too ne, or

too much yeast.

Reduce the amount of liquids

and yeast.

9. The bread falls

apart in the

middle.

1. Inappropriate our or

aour with an expired

use-by date.

Use the correct type of our

and check its use-by date.

2. Too much water makes

the dough too moist and

ne.

Modify the amount of water

in the recipe.

10. Bread structure

is too dense.

1. Too much our or not

enough water.

Reduce the amount of our or

increase the amount of water.

2. Too many fruit

ingredients or too much

wholemeal our

Reduce the amount of the

respective ingredients and

increase the amount of yeast.

Sencor SBR 760 Seite 9

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