758523
18
Zoom out
Zoom in
Previous page
1/22
Next page
EN-18
EN
Food Processor
STM 40WH / STM 41GR / STM 42BL / STM 43OR
STM 44RD / STM 45VT / STM 46YL / STM 47GG / STM 48RS
2014
11/2014
EGGS
Eggs should be at room temperature to give the correct volume to baked goods. Crack the eggs
individually into a separate bowl and only then add to the other ingredients. This will prevent ruining
the entire batch if one of the eggs is rotten. If you will be whisking the egg whites, carefully separate
them from the yolks. Egg yolks contain fat and their remains prevent the successful whipping up of egg
whites. Before you start whipping the egg whites, make sure that the whisk and the mixing bowl are
completely clean and without fat residues. Otherwise, the egg whites might not be perfectly whipped.
MILK
Full-cream milk should be used unless indicated in the recipe otherwise. Low-fat or half-cream milk can
be used but the fi nal taste and texture of the baked goods may be different.
SUGAR
Usually white granulated sugar is used. It adds fl avour, texture and colour to baked goods.
Caster sugar is also frequently used because it dissolves easier when it is whipped with butter. Brown
sugar may be used to add a different taste and colour to the baked goods.
BAKING
Allow the oven to preheat to the correct temperature before starting baking.
The baking temperature may differ depending on the type of baking oven. Reduce the temperature
indicated in the recipe by 15 – 20 ˚C if using a hot-air oven.
Instead of fl oured baking pans and trays, you can use parchment paper if appropriate. You can coat
the baking pan with a small amount of fat to prevent the parchment paper from sliding on the
smooth surface of the baking pan.
Test that the baked good is fi nished before taking it out of the oven. Gently touch the top of the
baked good, if it returns to its initial shape, it should be properly baked. Carefully insert a skewer
into the middle of the baked good and pull it out. If the dough does not stick to the skewer, the
baked good is fi nished.
To make biscuits crispier, take the baking tray out of the oven and place it onto a metal rack. Move
the individual items on the baking tray from their baking location and allow them to cool down.
Once they cool down move them from the baking tray to a platter.
18


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 Sencor STM 48 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 Sencor STM 48 in the language / languages: English as an attachment in your email.

The manual is 2,04 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