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frosting easier than a knife or regular spatula.

EGG WHITES

•  Egg whites at room temperature are best for 

whipping. Bring to room temperature safely 
by placing uncracked eggs in a bowl of 
warm water for 10 to 15 minutes. 

•  Add a small amount of acid such as cream 

of tartar, lemon juice or vinegar when whip-
ping egg whites to stabilize them and allow 
them to reach their optimum volume and 
stiffness. Use 

1

8

 teaspoon cream of tartar per 

large egg white – or 1 teaspoon cream of 
tartar per cup of egg whites (8 to 10 large). 

•  The time required to whip egg whites will 

vary with the temperature of the egg whites, 
age of egg whites, and temperature/humid-
ity of the kitchen. Keep a close watch while 
whipping egg whites.

•  In humid or damp weather, you may not get 

the volume of whipped egg whites that you 
do in drier, warmer weather.

•  Place the room temperature egg whites in 

the clean, dry mixing bowl. Attach the clean, 
dry chef’s whisk. Start whipping the egg 
whites on Speed 1 and gradually increase to 
Speed 6 until foamy, and then gradually in-
crease to Speed 12. If egg whites are beaten 
too rapidly in the beginning, their structure 
will not be as stable and strong, and they will 
not reach the volume that they should when 
completely beaten. Over-beaten egg whites 
will also separate or deflate in a meringue 
topping.

•  Timing when adding sugar to egg whites is 

important. Add sugar slowly and gradually 
to the whipped egg whites once they start 
to foam. Always add sugar in a slow, steady 
stream along side of bowl while egg whites 
are being whipped – do not add sugar 
directly to the center of the bowl on top of 
beaten egg whites; doing this may cause 
them to deflate.

•  When whipping egg whites, they will at 

first appear foamy or frothy. Then they will 
become stiffer and start to hold their shape. 
Next, soft peaks will form – this is when 

the tips of the peaks fall when the whisk is 
lifted up – soft peaks are often required for 
mousses or soufflés. The next stage is me-
dium to stiff peaks. This is used for recipes 
such as meringues – the whites will appear 
dry, the peaks will hold their shape and the 
whites will be shiny. The final stage is stiff 
and dry. The whites will not be uniformly 
white, but will appear speckled and they will 
no longer be shiny in appearance. 

•  Beaten egg whites should be used imme-

diately after beating them. If they wait for 
longer than 5 minutes, they will begin to 
deflate and lose volume and structure. Egg 
whites beaten with sugar or cream of tartar 
are more stable and will last a little longer.

SANITIZING EGG WHITES

Take care when adding raw egg whites to 
recipes that are not cooked or baked as there 
is a chance they may carry harmful bacteria. 
If you have a recipe that calls for raw egg 
whites, you may wish to use powdered egg 
whites or “sanitize” the egg whites by doing 
the following:
    •  Put the egg whites, 2 tablespoons of 

the granulated sugar from your recipe, 2 
tablespoons water, and a pinch of cream 
of tartar into the Cuisinart

®

 mixing bowl 

and stir until smooth. 

    •  Put over a pan of simmering water and 

stir constantly with a spotlessly clean 
rubber spatula until the mixture registers 
160°F on an instant-read thermometer 
– start checking the temperature after 
about a minute of stirring. 

    •  When the egg white mixture registers 

160°F, dry off the bottom of the bowl and 
place it on the Cuisinart

®

 stand mixer. 

Insert the chef’s whisk. Continue as 
directed in your recipe.

WHIPPING CREAM

The difference between heavy cream and 
whipping cream is the butterfat content. The 
higher the butterfat content, the more stable 
the whipped cream. Heavy cream has a higher 
butterfat content than whipping cream does. 

Содержание Precision Master SM-50 Series

Страница 1: ...Precision Master Stand Mixer INSTRUCTION AND RECIPE BOOKLET For your safety and continued enjoyment of this product always read the Instruction Book carefully before using SM 50 Series ...

Страница 2: ...nt 10 Do not use outdoors 11 Keep stainless steel bowl away from heat sources such as stovetops ovens or microwaves 12 To protect against the risk of electric shock do not put the base power unit in water or other liquids 13 Remove all accessories and attachments from stand mixer before washing 14 Do not let cord hang over edge of table or counter 15 Do not operate any appliance with a damaged cor...

Страница 3: ...g type plug and should be used in combination with a properly connected grounding type outlet If a grounding type outlet is not available an adapter may be obtained so that a 2 slot wall outlet can be used with a 3 prong plug The adapter must be grounded by attaching its grounding lug under the screw of the outlet cover plate CAUTION Before using an adapter it must be determined that the outlet co...

Страница 4: ...m or frozen yogurt FEATURES AND COMPONENTS 1 500 Watt Motor Plenty of power for double recipes and heavy mixing tasks 2 Tilt Back Head Makes it easy to attach accesso ries and scrape sides and bottom of bowl 3 Attachment Port Large Meat Grinder and Pasta Maker attachments sold separately connect to the port located behind the port cover on the front of the stand mixer head A locking screw makes at...

Страница 5: ...he stand mixer head push down the head lift lever again and fully lower the mixer head 5 To Attach Splash Guard with Pour Spout After attaching the accessory and lowering the stand mixer head slide the splash guard onto the bowl Attach the pour spout by placing it into the tabs on the splash guard ring and slide it into place The splash guard ring can rotate in any direction to more easily add ing...

Страница 6: ...hites gradually increasing speed 9 Mashing potatoes vegetables Whipping cream egg whites gradually increasing speed 4 Creaming butter and sugar Kneading bread dough Kneading pasta dough Cutting in butter to flour for pastry pie dough Whipping cream egg whites gradually increasing speed 10 Whip potatoes vegetables Whipping cream egg whites gradually increasing speed 5 Creaming butter and sugar Cutt...

Страница 7: ...ely to be heavy and dry because too much flour 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 inch pieces to help it come to room temperature faster while you measure out the remaining ingredients Do not warm butter in the microwave this can change the structure of th...

Страница 8: ...f you do not have bread flour you can substitute un bleached all purpose flour but your bread may not rise quite as much Do not use lite or tub margarines for bread baking they have different structures and they do not work as well in baking Vital wheat gluten is the dried protein taken from the flour by eliminating the starch It is a good dough conditioner or enhancement for yeast breads especial...

Страница 9: ... foamy or frothy Then they will become stiffer and start to hold their shape Next soft peaks will form this is when the tips of the peaks fall when the whisk is lifted up soft peaks are often required for mousses or soufflés The next stage is me dium to stiff peaks This is used for recipes such as meringues the whites will appear dry the peaks will hold their shape and the whites will be shiny The...

Страница 10: ... sugar and flavorings as the cream becomes soft and billowy in appearance Sugars should be sifted before adding to whipping cream Stop whipping cream when it has doubled in volume it should be smooth creamy and thick forming either soft for garnishing desserts folding into desserts or stiff for topping cakes desserts piping decoratively peaks Unless stabilized whipped cream should be served immedi...

Страница 11: ... 800 726 0190 Cuisinart will be responsible for the cost of the repair replacement and shipping and handling of such nonconforming products under warranty BEFORE RETURNING YOUR CUISINART PRODUCT If your Cuisinart Precision Master Stand Mixer should prove to be defective within the warranty period we will repair or if we think necessary replace it To obtain warranty service please call our Consumer...

Страница 12: ...Batidora de pie Precision Master INSTRUCCIONES Y LIBRO DE RECETAS Para su seguridad y para disfrutar plenamente de este producto siempre lea cuidadosamente las instrucciones antes de usarlo Serie SM 50 ...

Страница 13: ... de seguridad de cada accesorio antes de usarlo 10 No lo utilice en exteriores 11 Mantenga el bol de acero inoxidable alejado de las fuentes de calor tales como las estufas los hornos o los hornos de microondas 12 Para reducir el riesgo de electrocución no coloque la base del aparato en agua u otro líquido 13 Saque todos los accesorios y aditamentos de la batidora antes de lavarla 14 No permita qu...

Страница 14: ...erra El adaptador debe ser puesto a tierra mediante un tornillo de metal que conecte la lengüeta del adaptador a la placa de la toma de corriente PRECAUCIÓN antes de conectar el adaptador asegúrese de que la toma de corriente esté puesta a tierra Si no está seguro a comuníquese con un electricista Nunca use un adaptador sin estar seguro de que la toma de corriente está puesta a tierra Nota está pr...

Страница 15: ...do que se conectan a la batidora para poder hacer pasta casera moler su propia carne y más Inclusive puede convertir su batidora en una máquina para hacer helado El aditamento Cuisinart Fruit Scoop le permitirá preparar helados helados de yogur sorbetes y postres heladas de frutas frescas sin esfuerzo PIEZAS Y CARACTERÍSTICAS 1 Motor de 500 vatios Suficiente potente para las recetas grandes y las ...

Страница 16: ...los pizza focaccia pasta y coffee cakes de masa fermentada 12 Cubierta antisalpicaduras con pico vertedor Evita las salpicaduras durante la mezcla y al agregar ingredientes Guía los ingredientes hacia el bol INSTRUCCIONES DE ENSAMBLAJE 1 Incline el cabezal hacia atrás Presione la palanca de liberación del cabezal y alce el cabezal hasta que se bloquee 2 Instale el accesorio deseado Conecte el bati...

Страница 17: ...do progresivamente la velocidad 9 Para hacer puré de papas vegetales Para batir crema y montar claras aumentando progresivamente la velocidad 4 Para batir mantequilla y azúcar en forma de crema Para amasar masa de pan Para amasar masa de pasta Para mezclar mantequilla con harina para preparar masa de hojaldre Para batir crema y montar claras aumentando progresivamente la velocidad 10 Para batir pu...

Страница 18: ...ialmente el bol y permita que el aparato descanse por unos minutos Conecte de nuevo el cable y encienda el aparato Si no se pone en marcha permita que descanse por más tiempo CONSEJOS Y SUGERENCIAS Ponga la rejilla del horno en la posición deseada antes de precalentar el horno La mayoría de las recetas requieren que la rejilla esté en el centro del horno las tartas se cuecen mejor en el tercio inf...

Страница 19: ...e tamaño y forma uniformes Existen cucharas de helado de varios tamaños Cualquiera por ej la n 40 n 50 o n 60 puede usarse para formar galletas Las más grandes que miden entre 1 3 taza 80 ml y taza 120 ml de mezcla son perfectas para las galletas gigantes Las cucharas de helado también son perfectas para llenar los moldes para muffins Utilice la cuchara para helado n 16 para hacer muffins o albónd...

Страница 20: ...a que estén frescos al tacto y luego desmóldelos y permita que se enfríen por completo sobre una rejilla Es más fácil esparcir el glaseado con una espátula angulada que con un cuchillo o una espátula regular PARA BATIR HUEVOS Las claras se montan mejor cuando están a temperatura ambiente Para llevar las claras a temperatura ambiente de manera segura coloque los huevos enteros en un bol de agua tib...

Страница 21: ...atir whipping cream es su contenido de grasa butírica Cuanta más grasa butírica más estable la crema batida La crema líquida para batir heavy cream tiene más grasa butírica que la crema para batir whipping cream por lo tanto es mejor para hacer crema batida También puede usar crema líquida regular light cream pero esto tomará más tiempo Las mejores cremas para batir son cremas que no sean ultrapas...

Страница 22: ... el aparato a un centro de servicio independiente siempre que se pueda ajustar o reparar el aparato de manera económica Cuisinart será responsable por los gastos de servicio reparación reemplazo o reembolso de los productos defectuosos durante el período de garantía Los residentes de California también pueden si lo desean mandar el aparato defectuoso directamente a Cuisinart para que lo reparen o ...

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