Operation Manual

SilverCrest SBB 850 D1
18 - English
11. Preparing to bake
Good preparation ensures good baking results. Thus please pay attention to the following
information on the handling of ingredients.
DANGER! Remove the baking tin (8) from the automatic bread maker to add the
ingredients to it so that ingredients do not accidentally spill in the baking compartment
or on the heating coils.
Never use larger quantities than those specified. Dough which spills over may ignite on
the heating coils. It poses a fire hazard.
 Add the ingredients to the baking tin (8). Start with liquids, sugar and salt. Then add flour, and
finally yeast.
 All ingredients used should be at room temperature. This is the only way in which an optimal
fermentation process of the yeast can be ensured.
 Even small deviations in quantity may affect the baking results. Thus adhere as precisely as
possible to the specified quantities of ingredients.
Of course, you can optimise recipes to your personal needs by making minor changes to the
quantities of ingredients. However, you should gradually determine the optimal quantities and
always pay attention that the dough does not spill over.
11.1. Measuring ingredients
Measuring containers for dry and liquid ingredients are included with the automatic bread maker
and are intended to facilitate the precise measuring of the ingredients used:
 1 measuring cup (9) with measuring scale for liquids
 1 large measuring spoon (10), the content of which is equivalent to one tablespoon (tbsp.)
 1 small measuring spoon (10), the content of which is equivalent to one teaspoon (tsp.)
When measuring the ingredients, ensure that you adhere as precisely as possible to the specified
quantities in the recipes. This is the only way in which to achieve the desired result.
12. Baking bread
12.1. Preparation / Settings
 Remove the baking tin (8) upwards out of the automatic bread maker.
 Insert the 2 dough hooks (7) as far as possible into the drive shafts inside the baking tin (8).
We recommend installing the two dough hooks (7) on the drive shafts with a 180°
offset. This optimises the kneading results.
 Add the ingredients to the baking tin (8). You usually add the liquids first, followed by sugar
and salt. You then add the flour and, finally, the yeast. This should not encounter the liquids or
salt.