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Fabricar: Bravetti
Tamaño del archivo: 1.81 mb
Nombre del archivo: EP595H_REV_0705.pdf
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Resumen del manual
NEVER let the power cord hang over the edge of a table or counter, touch hot surface or become knotted. NEVER leave this appliance unattended while in use.NEVER allow children to use this appliance unsupervised. NEVER use harsh, abrasive or caustic cleansers to clean this appliance. ALWAYS avoid contact with moving parts while unit is in operation. Keep hands, hair, clothing as well as other utensils away from beaters/dough hooks during operation. NEVER mix dry, thick or heavy mixture for more than 2 minutes without turning off the mixer and stirring the ingredients before continuing. ALWAYS remove the beaters or dough hooks from the mixer before washing. NEVER use this appliance for other than intended use. This appliance is for household use only. ALWAYS unplug unit from the electrical outlet when not in use or when removing attachments and before cleaning. NEVER use this appliance outdoors. ALWAYSuse the mixer on a dry, level surface. NEVERplace your hand in the bowl while it is in operation. ALWAYSmake sure that your hands are dry before handling the plug or switching on the appliance. NEVERALWAYS GETTING TO KNOW YOUR TWIN MOTOR STAND MIXER Technical Specifications Voltage: 120V., 60Hz. Power: 480 Watts *Illustrations may vary from actual product 2 7 Step 2: As the ingredients start to form a ball, scrape down sides of bowl with a plastic spatula then remove your dough. CAUTION: Do notuse the mixer near the edge of a counter or table top where there is a risk of falling off. Step 3: Depending on what recipe you are preparing, manually kneading the dough may be required. Place dough onto a well floured surface and knead until dough is smooth and elastic. This should take approximately 3-5 minutes depending on quantity. Step 4: After kneading dough, place into a well greased, large mixing bowl. Place the bowl in a warm, draft-free area and cover with a clean dish towel. Allow dough to rest until it doubles in size. Step 5: Plunge a fist into the centre of the risen dough to expel excess air. Then fold outer edges of dough into the centre several times. Remove dough from bowl onto a lightly floured surface. Step 6: Place dough into baking tins, or cut and shape dough for making rolls, small loaves, or buns etc… Step 7: Cover the dough with a clean dish towel and place in a warm, draft-free area till it rises. Then glaze the surface and bake. HELPFUL BAKING HINTS Finishing Effects Topping breads and buns: 1. Sprinkle loaves or buns with sesame, poppy, or caraway seeds before baking. 2. Drizzle shredded cheese on top of loaf 5 minutes before baking is over. 3. Sprinkle icing sugar on sweet buns or muffins after they have cooled. Glazes: 1. Any time before or during baking glazes can be brushed on top of dough. Before Baking: 1. For a shiny crust – brush top with cream or evaporated milk. 2. For a glossy crust – brush with beaten eggOver beating, l whites. After Baking: For a matt finish, brush with melted butter or margarine. Helpful Hints for a Successful Cakes 1. Make sure all ingredients are at room temperature and warm the bowl if weather is cold. 2. Add flavoring and essences to the shortening for a better flavor. 3. When creaming butter and sugar beat until light and creamy. 4. Beat whole egg until incorporated into batter before adding the next when more than one is required. 5. Divide flour and liquid into two portions and alternately add with the liquid on low speeds. 6. Cooking times and temperatures are meant only as a guide. Light mixtures should spring back when lightly touched and heavier cake mixes should be tested using a toothpick. Fruit cakes should be tested using a small sharp knife. This should be done towards the end of the suggested cooking time. Reasons for Poor Baking Results Sponge cakes shrink- Unbalanced ingredients, over beating egg whites, sudden changes in temperature or draught when removing from oven. Cakes do not Rise- Mainly due to over beating, but can also be caused by oven being to hot during the first part of cooking. Centre of Cakes Sink- Too much fat, raising agent, liquid or sugar; too little flour; under cooking or cooking too slowly. Cakes Run Over Edges of Pans- Overfilling cake pans, oven too cool, too much sugar, too much raising agent. Hard Outer Crust- Too much flour, too little sugar, over mixing, oven too hot. Moist, Sticky Outside- Too much sugar, over beating, under baking. Coarse Crumbly Texture ow baking temperatures. 1. High- Low Bowl Speed Selector2. Mixer Head Release Button3. On/Off – Beater Speed Selector 4. Power Indicator Light5. Mixer Head6. Beater Eject Button7. Stainless Steel Mixing Bowl8. Mixing Bowl Base9. Main Unit10. Beaters (x2) 11. Dough Hooks ( x2) Read all the sections of this booklet and follow all the instructions carefully. 3 OPERATING INSTRUCTIONS 3. Select the desired attachments depending on the mixing task at hand: Beaters-For creaming butter and sugar, mixing cake and muffin mixes or whisking cream or egg whites. Dough Hooks- F...