802952

Cuisinart SM-35 Series Manual

6
Zoom out
Zoom in
Previous page
1/22
Next page
6
• 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.
… 6 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Cuisinart SM-35 Series at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Cuisinart SM-35 Series in the language / languages: English, Spanish as an attachment in your email.

The manual is 1.1 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info