Bedienungsanleitung Cuisinart SM-70 (Seite 9 von 12) (Englisch)

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• For whipping egg whites, both the mixing

bowl and chef’s whisk must be spotlessly

clean and dry. Any trace of fat or 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

float, they are not fresh.

• To melt chocolate for a recipe, place

chopped chocolate in a double boiler

insert or larger bowl over a pan of barely

simmering hot 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

using it in a recipe. Sprinkle a little over

warm (105-110°F) water from recipe and

add a pinch of sugar or flour 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.

• For mixing yeast doughs, begin by using

the flat mixing paddle. When starting a

recipe, dough is thinner and more like

a batter and mixes more efficiently and

smoothly with a paddle. After a very thick,

smooth batter forms, switch to the dough

hook to complete the recipe.

COOKIE BAKING

• Use an ice cream scoop to measure out

cookie dough – this keeps the cookies

evenly shaped and uniform in size. We

recommend ice cream scoops in several

sizes – #’s 40, 50 and 60, as well as a

larger one (about

1⁄3

to ½ cup) for jumbo

cookies. Ice cream scoops, also known

as “dishers” are also good for filling

muffin tins. Use a #16 ice cream scoop to

make muffins or meatballs.

• 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.

• Cookie dough may also be frozen. Shape

into individual cookies, double wrap and

freeze for up to 3 months.

• Line baking sheets with parchment for

easy release and easy cleanup.

• Let cookies rest on sheets for 2 to 3

minutes before removing them to a wire

rack to cool. This keeps cookies from

wrinkling, crumbling or breaking.

• Cookies must cool completely before

being put into storage containers to avoid

them becoming soggy and misshapen.

BREAD BAKING

• One ¼-ounce packet of yeast equals

2¼ teaspoons yeast.

• Using milk in place of water will produce a

softer crust.

• After baking, you can soften the crust, if

desired, by rubbing it with unsalted butter

soon after removing it from the oven. This

prevents it from drying out too quickly.

• If a recipe calls for a specific type of flour,

used the flour recommended. If you do

not have bread flour, you can substitute

unbleached, all-purpose flour, but your

bread may not rise quite as much.

• Do not use “lite” or tub margarines for

bread baking – the first ingredient is often

water and they do not work well in any

baking.

• Vital gluten is the dried protein taken from

the flour by eliminating the starch. It is a

good dough conditioner or enhancement

for yeast breads, especially for whole

grain breads or when using all-purpose

flour. If a recipe specifically calls for vital

gluten, we recommend that it be used for

best results.

• For 100% whole wheat bread use 1½

teaspoons vital gluten per cup of flour.

• Lite salt can be used if it has both

potassium chloride and sodium.

• Many bread recipes have a “range”

amount of flour – start by using the lower

end of the range, then add more flour as

needed to produce a smooth, not sticky

dough.

• Before measuring molasses or honey,

oil the measuring spoon to help it run

off better.

• To produce a higher loaf of bread, use

water that potatoes have been cooked in.

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