Bedienungsanleitung KitchenAid KSM7570 (Seite 19 von 92) (Englisch, Französisch, Spanisch)

610916

Zoom out

Zoom in

Vorherige Seite

1/92

Nächste Seite

Making bread with a mixer is quite

different from making bread by hand.

Therefore, it will take some practice

before you are completely

comfortable with the new process.

For your convenience, we offer these

tips to help you become accustomed

to bread-making the KitchenAid

brand way.

• Start out with an easy recipe, such

as the “Basic White Bread” recipe,

until you are familiar with using the

PowerKnead™ Spiral Dough Hook.

• Always use the PowerKnead™ Spiral

Dough Hook to mix and knead yeast

doughs.

• Use speed 2 to mix or knead yeast

dough or fondants. Use of any

other speed with heavy doughs may

cause mixer to stop rotating to limit

mixer mixer damage. This is normal

operation. If this occurs, turn the

speed selector to off, and then turn

back on to a lower speed.

• Do not use recipes calling for more

than 16 cups all-purpose ﬂour or

10 cups whole-wheat ﬂour when

making dough with a 7 qt mixer.

• Use a candy or other kitchen

thermometer to assure that liquids

are at temperature speciﬁed in

the recipe. Liquids at higher

temperature can kill yeast, while

liquids at lower temperatures will

retard yeast growth.

• Warm all ingredients to room

temperature to ensure proper rising

of dough. If yeast is to be dissolved

in bowl, always warm bowl ﬁrst by

rinsing with warm water to avoid

cooling of liquids.

• Allow bread to rise in a warm place,

80°F to 85°F, free from draft, unless

otherwise speciﬁed in recipe.

• Here are some alternative rising

methods to use: (1) The bowl

containing the dough can be placed

on a wire rack over a pan of hot

water. (2) The bowl can be placed

on the top rack of an unheated

oven; put a pan of hot water on

the rack below. (3) Turn the oven to

400°F for 1 minute; then turn it off;

place the bowl on the center rack

of the oven and close the door.

Cover bowl with waxed paper, if

desired. Always cover with towel

to retain warmth in the bowl and

protect the dough from drafts.

• Recipe rising times may vary due to

temperature and humidity in your

kitchen. Dough has doubled in bulk

when indentation remains after tips

of ﬁngers are pressed lightly and

quickly into dough.

• Most bread recipes give a range

for the amount of ﬂour to be used.

Enough ﬂour has been added when

the dough starts to clean sides

of bowl. If dough is sticky or

humidity is high, slowly add more

ﬂour, about 1⁄2 cup at a time but

do not exceed recommended ﬂour

capacity. Knead after each addition

until ﬂour is completely worked into

dough. If too much ﬂour is added,

a dry loaf will result.

• When done, yeast breads and rolls

should be deep golden brown in

color. Other tests for doneness of

breads are: Bread pulls away from

the sides of pan, and tapping on the

top of the loaf produces a hollow

sound. Turn loaves and rolls onto

racks immediately after baking to

avoid sogginess.

Bread Making Tips

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

KitchenAid KSM7570 Seite 19

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info