StarWind SBR4163. Description and characteristics of the bread maker |
 Features of the STARWIND SBR4163 550W bread machine (black / silver)Power 550 W
Maximum baking weight 750 g
Number of baking sizes 500/750 g
Baking weight adjustment YES
Loaf bakeware
Non-stick coating YES
Cooking programs 19
Test programs 1
Program memory YES
Kneading YES
Gluten Free Bread YES
Boiling, jams YES
Baking, muffins, charlottes YES
Baking programs Programs: baking bread, making dough, baking from ready-made dough, cake, dough, yeast dough, jam, pastries, yoghurt, rice wine, rice cake, frying, fermentation, delayed start function
Temperature maintenance YES
Choice of crust color YES
Process control window YES
Delay start timer 15 h
Recipe book YES
Features:
Power cord length: 1.1 m
Black colour
Additional color silver
Case material stainless steel / plastic
The warranty period is 12 months.
Equipment:• Bread maker - 1 piece
• Baking chamber - 1 piece • Spatula for kneading dough - 1 piece • Measuring cup - 1 piece • Spoon - 1 piece • Hook for removing the baking chamber - 1 piece • Warranty card - 1 piece • Operating instructions - 1 piece Description of the device:1. Sight glass
2.LCD display 3. Cover 4. Control panel 5. Case 6. Baking chamber  Breadmaker functions:• Baking weight: 500 g / 750 g
• Memorization of the selected program for 15 minutes after a power outage • Thermally insulated housing • Automatic heating system for 1 hour • 15-hour programmable timer with LCD display • Crust color: light, medium and dark • Baking chamber with non-stick coating • Digital control with 19 automatic programs • Sound signal Control menu:1. Menu button
2. Button for selecting the weight of the loaf 3. Time decrease button 4.LCD display 5. Time increase button 6. Choice of crust color 7. Start / Stop / Pause button 8. Processes indicator 9. Crust color indicator 10. Loaf weight indicator  Operating procedure• Baking bread In this mode, you cannot select the crust color and loaf size. When the batch is complete, a beep will sound.
Recipes• Classic bread NOTE: The time displayed on the screen will include the time for making the bread.
Select the "Basic" program. Place the ingredients according to the table and the size of the loaf of your choice (500 / 750g). Choose your preferred crust color - medium or dark. ATTENTION! If at the end of the baking cycle the crust of bread does not look crispy enough, you can bring the crust color to the desired color by turning on the “Baking” mode for 3-10 minutes, depending on your preferences. The suggested recipe is indicative and should be adapted for non-repetitive users. Results may vary depending on the ingredients used. • Diet bran bread The bran muna will add a delicate nutty inside to the bread. Those who look after their health, who follow a diet, will appreciate this healthy bread at its true worth. STRUCTURE: • 265 ml of water (up to 260 ml can be replaced with milk whey) • 1.5 tbsp. vegetable oil • 1 tbsp. honey • 1 tbsp. natural apple cider vinegar • 380 g (about 600 ml) 1st grade wheat flour • 38 g (about 100 ml) wheat bran (you can take some of the cereals) • 1.8 tsp. dry yeast Basic program, for sizes 750 g, medium or dark crust. • "Borodinsky" bread STRUCTURE: Welding: • 1.5 tbsp. rye malt • 1.25 tsp. ground coriander • 16 g rye flour • 80 ml boiling water Mix malt, flour and coriander, pour boiling water over, stir, tighten the bowl with cling film, leave for 30-50 minutes. Dough: • Cooled tea leaves • 210 ml of water • 1.5 tsp. dye sourdough • 1 tbsp. natural apple cider vinegar • 1 tbsp. vegetable oil • 1 tbsp. molasses or honey • 1 tsp. salt • 20 g (about 280 ml) rye flour • 13 g (about 220 g) wheat flour • 1.25 tsp. "Panifarina" • 1.5 tsp. dry yeast • 1.5 tsp. coriander seeds for sprinkling before baking Basic program, for sizes 750 g, medium or dark crust. • Corn bread Cornbread perfectly diversifies the taste of vegetable soups and stews. Start your morning with cornbread by making croutons. STRUCTURE: • 120 ml of water • 155 ml of milk or fermented milk products • 1.5 tbsp. vegetable oil • 1.25 tsp. salt • 1.5 tsp. Sahara • 280 g (about 580 ml) 1st grade wheat flour • 100 g (about 155 ml) corn flour • 30 g (about 75 ml) rye flour • 1.8 tsp. dry yeast Basic program, for sizes 750 g, medium or dark crust. • Oat bread Oatmeal has a remarkable property: when combined with other additives, it enhances their flavor. STRUCTURE: • 155 ml of water • 120 ml serum or fermented baked milk • 1.25 tbsp. vegetable oil • 1.3 tsp. salt • 1 tbsp. honey or 2-3 tsp. Sahara • 280 g (about 450 ml) 1st grade wheat flour • 80 g (about 165 ml) oat flour • 45 g (about 85 ml) rye flour • 1.25 tsp. dry yeast Basic program for sizes 750 g, medium crust. • Wheat-rye bread with paprika and onions An amazing combination of hot bread with paprika creates a spicy inside. STRUCTURE: • 155 ml of water • 120 ml of kefir
• 1 tbsp. natural apple cider vinegar • 1.5 tbsp. vegetable oil • 1.5 tsp. salt • 1.5 tsp. Sahara • 300 g (about 480 ml) 1st grade wheat flour • 140 g (about 250 ml) rye flour • 1 tbsp. dry rye malt • 1 tbsp. dried onions • 1.25 tsp. dry yeast Basic program, for sizes 750 g, medium or dark crust. • Beet bread An interesting color and vnus solution is obtained by adding beets, a mixture of Italian and French herbs, dried garlic and onions to it. STRUCTURE: • 155 ml beet juice (squeezed from raw beets) • 120 ml of water • 1.5 tbsp. vegetable oil • 1.5 tsp. salt • 1.5 tsp. Sahara • 390 g (about 620 ml) 1st grade wheat flour • 50 g (about 100 ml) rye flour • 0.5 tsp. ground cumin or whole cumin seeds • 1.25 tsp. dry yeast Basic program for sizes 750 g, medium crust. • Rice wine STRUCTURE: • 250 g glutinous rice • 300 ml hot water • 5 g yeast • 100 ml of cold water Step 1: cook glutinous rice. 1. Remove the stirring paddle from the baking dish, take 3/4 cup (250 g) glutinous rice, rinse and place in a bread pan; 2. Add hot water (above 80 ° C) 300 ml to the baking container; 3. Turn on the power and select program 14 “Baking”, set the time to 40 minutes, press the “Start / Stop” button to start cooking; Step 2: 1. After the rice is cooked, turn off the "Baking" program, remove and cool it; 1.Add yeast 5 g, 200 ml cold water, stir; 2.Put the cooked rice and yeast in a container or cup, level the surface. Leaving a small hole, cover with plastic wrap. Step 3: Pour 100 ml of cold water into a clean container for baking bread, then add the contents from the container. Step 4: Select Program 16 Rice Wine. Set the time, the default time is 36 hours, you can adjust the time within 24-48 hours. • Potato bread on dry mashed potatoes Thanks to the exceptional qualities of the potato dough, and in particular the tender crumb and a ton of mink bread, the bread turns out lush and does not stale for a long time. STRUCTURE: • 200 ml of water • 80 ml ghee • 1 tbsp. vegetable oil • 1 tbsp. sour cream • 1 tsp. salt • 1.5 tsp. Sahara • 440 g (about 700 ml) 1st grade wheat flour • 30 g (3 tablespoons) bag of mashed potatoes • 0.5 tsp. dried dill • 1.26 tsp. dry yeast • 0.5 tbsp. dried onions Basic program for sizes 750 g, medium crust. • Egg bread Egg bread is tender, airy, rises perfectly and is ideal for making croutons. STRUCTURE: • 2 eggs (40 g each, 80 g total) • 280 ml baked milk or fermented baked milk • 50 g butter • 3 tbsp. Sahara • 1 tsp. salt • 265 g (about 670 ml) 1st grade wheat flour • 1.6 tsp. dry yeast Basic program, for sizes 750 g, medium or dark crust. • Cheese and ham cake STRUCTURE: • 250 g wheat flour • 50 g butter • 155 ml. kefir • 2 eggs ... 80 g of cheese. 80 g ham. 0.5 tsp salt • 1.5 tsp. baking powder • dried onions / garlic (to taste) Basic program for sizes 750 g, medium crust. • Dough for dumplings STRUCTURE: ... 155 ml water f 1 egg (50 g) • 1 tbsp. vegetable oil • 1 tsp. salt • 470 g (about 750 ml) premium wheat flour Program "Dough" or "Quick bread" - interrupt the program after 15 minutes of kneading. • Egg noodle dough STRUCTURE: • 3 eggs (194 g) • 390 g (about 620 ml) premium wheat flour Dough program - interrupt the program after 15 minutes of kneading. • Kiwi jam with lime Surprise your friends and loved ones with exotic kiwi jam / STRUCTURE: 390 g kiwi (peeled, cut into quarters) 39 390 g sugar лай 0.5 lime воды 77 ml water 2 sprigs of mint Jam program. • Grape jam STRUCTURE: • 390 g of grapes with thin skin • 195 g sugar • 1 tbsp. lemon juice • 77 ml of water Jam program. |
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