Cuisinart SM50WHE, Руководство пользователя

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C. HINTS AND TIPS
General Tips
• Ensure you use exact measurements and carefully follow each step of the recipe - take care not
to over or under mix.
• For most recipes, refrigerated items like butter, milk and eggs incorporate better if they are used
at room temperature.
• Scraping the bowl may sometimes be necessary during mixing. Use a spatula to scrape the sides
occasionally. Do not use a metal spoon.
Bread Baking
• Use the dough hook for making bread.
• Using milk in place of water will produce a softer crust.
• Do not use tub margarines for bread baking – they have different structures and they do not
work as well.
• Using too much liquid, or baking on a humid day, can cause your bread to fall or wrinkle on top.
• If a recipe calls for a specific type of flour, use the flour recommended. If you do not have bread
flour, you can substitute unbleached, all-purpose flour, but your bread may not rise quite as
much as there is less gluten.
Cake Baking
• Use the flat paddle accessory for mixing cake batters.
• Have all ingredients and mixing bowl at room temperature. Room temperature ingredients
incorporate and blend more easily.
• Fill tins immediately after mixing and bake immediately after this.
• Cool cakes in tins until cool to touch, and remove from tins to completely cool on a wire rack
after baking.
Egg Whites
• Make sure the bowl is spotlessly clean and dry before starting.
• Egg whites at room temperature are best for whisking.
• Add a small amount of acid such as cream of tartar, lemon juice or vinegar when whisking 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.
• The time required to whisk eggs will vary with the temperature and age of the egg whites, plus
temperature/humidity of the kitchen. Keep a close watch while whisking.
• Place the room temperature egg whites in the bowl.
• Attach the clean, dry chef’s whisk. Start whisking the egg whites on speed 1, and gradually
increase to speed 6 until foamy, then gradually increase to speed 12.
• If egg whites are beaten too rapidly in the beginning the structure will not be as stable or strong.
Overbeaten egg whites will also separate or deflate.
• Add sugar slowly and gradually to the whisked egg whites once they start to foam. Always add
sugar slowly, in a steady stream along the side of the bowl. Do not add in directly on top of the
egg whites as this will deflate them.
• When whisking egg whites, they will start out foamy, and 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