Bedienungsanleitung Cuisinart SM-35 Series (Seite 6 von 22) (Englisch, Spanisch)

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• Turn off and unplug the unit.

• Reduce the load by removing some of

the ingredients, and allow the mixer to

stand for a few minutes.

• Plug in and reset the speed. If the stand

mixer does not start when you turn the

speed dial on, allow the unit to stand for

additional time.

TIPS AND HINTS

• Before preheating your oven, adjust racks

to accommodate your baking task. Most

recipes use the middle rack; pies often bake

best in the lower third of the oven.

• Carefully follow each mixing step in a recipe.

Take care not to over- or under-mix.

• Do not crowd the oven, and avoid opening

the oven door during baking – use the oven

light to help you watch. With certain recipes,

particularly when baking more than one tray

of cookies at a time, rotate halfway through

baking.

• Proper measurements are very important

when baking. To measure our correctly, stir

the our rst, then spoon into the measur-

ing cup. Level off the top with the blunt side

of a knife blade or the handle of a spoon.

Do not press or compact our. It is also

very important not to measure directly from

the bag – while the our is pre-sifted, it has

been pressed/compacted to t into the bag.

Baked goods made from unstirred our are

likely to be heavy and dry because too much

our is used.

• For most baking recipes, refrigerated items

like butter, milk and eggs incorporate better

when they are at room temperature.

• Remove butter from the refrigerator and cut

into ½-inch pieces to help it come to room

temperature faster while you measure out

the remaining ingredients.

• To separate eggs for use in any recipe, break

them one at a time into a small bowl. Gently

remove the yolks, then transfer the whites to

a spotlessly clean glass or stainless bowl. If

a yolk breaks into a white, use that egg for

another recipe. Just a drop of egg yolk in

the white prevents the white from whipping

properly.

• Scraping the entire bowl – sides, bottom and

paddle over the course of mixing and adding

new ingredients – ensures even incorpora-

tion of ingredients and overall best results.

The more you scrape the bowl, the better.

• For whipping egg whites, both the mixing

bowl and chef’s whisk must be spotlessly

clean and dry. Any trace of fat/oil will prevent

the egg whites from whipping properly.

• To check the freshness of eggs, place them

in a bowl of warm water – if they oat, they

are not fresh. This is most important when

using for whipping egg whites. The fresher

the eggs, the more stable the foam.

• To melt chocolate for a recipe, put chopped

chocolate in a double boiler insert or larger

bowl over a pan of barely simmering water.

The water should not boil, nor should it

touch the bottom of the double boiler insert

or bowl. If it does, this could cause the

chocolate to “seize” and you will not be able

to use it in your recipe.

• Always test yeast for freshness before us-

ing it in a recipe. Sprinkle a little over warm

(105°F–110°F) water and add a pinch of

sugar from the recipe. If it does not become

foamy/bubbly in 5 to 10 minutes, the yeast

may be “dead.” Start over with fresh yeast

from a new package.

COOKIE BAKING

• Use an ice cream scoop to measure out

cookie dough – this keeps the cookies

evenly shaped and uniform in size. We rec-

ommend ice cream scoops in several sizes

– #40, #50 and #60, as well as a larger one

(about 1⁄3 to ½ cup) for jumbo cookies. Ice

cream scoops are also good for lling mufn

tins. Use a #16 ice cream scoop to make

mufns.

• To better maintain cookie shapes, put

scoops of cookie dough onto sheets of

waxed paper or plastic wrap on a tray and

chill before baking. Most cookie dough can

be refrigerated for 2 to 3 days prior to baking

– be sure to wrap well.

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