Assessments - 4, GPA: 3.3
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Facilidade de uso
Insert attachment into hole and turn slowly until tabs slip into slots in hole. Push in until attachment locks in place. Then insert the beater marked L, with the rounded bottom. If difficult to insert, turn beater one quarter turn and try again. Right Left How To Use Your Stand Mixer Head slightly and press Mixer Release button to release. Lower into bowl. When lowered, the Mixer Head automatically locks into place. 7. Plug cord into electrical outlet. Select desired speed. Prepare recipe according to instructions. 8. When finished, turn Sensor Speed Control to OFF. Unplug from outlet. 9. Press Mixer Head release button, raise Mixer Head until locked into place. 10. Press Beater Eject Button to remove attachments. 5 840082000 Ev01.qxd 2/22/01 9:57 AM Page 6 Notes About Your Stand Mixer • The Mixer Head locks down for thorough mixing. However, there will be some “bouncing” of the Mixer Head during heavy mixing or kneading. This is caused by the flexibility designed into the Mixer. • If a spoon is accidentally caught in attachments or the motor stalls, the Mixer will automatically shut off. If this happens, turn Mixer off, then unplug. Clear obstruction. Let motor cool for 5 minutes before continuing. • Always stay near Mixer during use. The speed of turning bowls should always be monitored. To Clean 1. Make sure Sensor Speed Control is turned to OFF and Mixer is unplugged. 2. Raise Mixer Head to up locked position. 3. Press Beater Eject Button to eject attachments. Recipes Hints! Follow these helpful hints when mixing thin batters: • Use medium speeds. • Bowl may not automatically rotate. Simply rotate bowl by hand. • Scrape sides of bowl with spatula frequently. • When whipping cream, eggs or liquids, use the smaller bowl and higher speeds. 4. Bowls, beaters, and dough hooks may be washed in hot, soapy water or in automatic dishwasher. 5. Wipe Head, Base, and Turntable of Mixer with a damp cloth. Check our Web site at for more recipes. A Few Words About Baking Bread... All of our recipes were tested using all-purpose flour. Bread flour can also be used. Most of these recipes call for shaping bread into a loaf and baking in a loaf pan. However, bread can be shaped into any shape and baked in almost any pan. The only thing this affects is the baking time. All of the yeast bread recipes were made using the dough hooks on Knead (6). Bread Tips! • When yeast is dissolved in warm water, the water temperature should be 105° to 115°F. This is usually very warm tap water. • Bread rises best in a moist, warm environment. For a perfect place to raise bread, place bread in a micro- wave oven or regular oven with a pan of steaming water. Do not turn oven on, but close the door. 6 840082000 Ev01.qxd 2/22/01 9:57 AM Page 7 Basic White Bread 2 packages active dry yeast 3 tablespoons sugar 21.2 cups warm water 2 teaspoons salt 3 tablespoons butter or margarine, 6 to 7 cups all-purpose flour melted Using dough hooks, in large mixing bowl combine yeast and 1.2 cup of warm water. Knead (6) until dissolved. Add remaining warm water, butter, sugar, and salt. Add 6 cups of flour and Knead (6) until blended. Add enough of remaining flour and continue to knead until dough forms a smooth ball that is slightly sticky to the touch. Place dough in large, greased bowl. Cover and let rise until double in size, about 1 hour. Punch dough down, divide in half, and shape into loaves. Place loaves into two 9x5-inch greased loaf pans and let rise until double in size, about 1 hour. Bake at 350°F for 40 minutes. 100% Whole Wheat Bread 2 packages active dry yeast 1 teaspoon salt 2 cups warm water 1 egg 1.3 cup vegetable oil 6 to 7 cups whole wheat flour 1.3 cup honey In a large bowl, sprinkle yeast over water and let stand 5 to 10 minutes or until foamy. Stir to mix, then add oil, honey, salt, and egg. Add 3 cups of the flour and, using dough hooks, Knead (6) for about 1 minute. Let stand about 20 minutes until bubbly and starting to rise. Add 3 more cups flour and Knead (6) until mixed. Add enough of remaining flour and Knead (6) until dough forms a smooth ball that is slightly sticky to the touch. Place dough in large, greased bowl. Cover and let rise 30 minutes or until double. Punch down and let rise 1 hour. Punch down. Divide into two pieces and shape into loaves. Let rise 30 minutes or until double. Bake at 400°F for 25 minutes. Honey Wheat Bread 2 packages active dry yeast 1.4 cup honey 1.2 cup warm water 2 teaspoons salt 13.4 cups milk 3 cups whole wheat flour 1.4 cup butter or margarine, melted 2 to 3 cups all-purpose flour In a large mixing bowl, combine yeast and water. Stir until dissolved. Add milk, butter, honey, and salt. Stir until mixed. Add whole wheat flour and 2 cups of all-purpose flour and, using dough hooks, Knead (6) until blended. Add enough of remaining flour, and continue kneading, until dough forms a smooth ball that is slightly sticky to the touch. Place dough in large greased bowl and cover wi...