izzy rose, Инструкция по эксплуатации

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• When mixing larger quantities you may need to decrease the kitchen machine’s speed due to
the amount of mixing required and the larger load on the machine.
• When building up a recipe that requires the addition of dry ingredients, such as flour, slow the
speed down whilst these ingredients are being added to avoid a snow storm effect. Once the
extra ingredients begin combining then slowly increase to the appropriate speed for the
particular mixing task.
Care and Cleaning
• Before cleaning your kitchen machine, ensure the power cord is unplugged from the power
outlet and the speed control dial is in the “0” position.
• Allow the appliance to cool down before you start to clean it.
• Wipe over the outside area of the kitchen machine and base with a dampened cloth and
polish with a soft dry cloth.
• Wash the mixing bowl and mixer accessories in warm (not hot) soapy water and wipe dry.
WARNING: Do not wash the accessories or the bowl in hot water
• Do not place the accessories in the dishwasher.
• The bowl is dishwasher safe. Make sure that the water temperature is low (lukewarm water).
• Never submerge the appliance in water.
• Do not use any abrasive detergents or alcohol for cleaning any part of the appliance.
Maintenance
• The kitchen machine and the base have been factory oiled and no additional home oiling is
necessary. Storage Keep your kitchen machine in a convenient position on your kitchen bench
ready for use at all times. Place the mixing accessories into the bowl (storage in a drawer with
other kitchen equipment may cause damage).
NOTE: Never wind the power cord around the motor after use as the warmth of the motor may
cause damage to the power cord
Let's Talk Ingredients
Listed below is a guide regarding some of the ingredients used in the recipes in this book.
Butter
Butter is made from approximately 80% milk fat (cream) and is churned over a period of time
to produce a solid (butter). Butter is used to stabilize, texturize and add flavour. Butter may be
salted or unsalted, it is best to use unsalted butter for cake baking. Clarified butter has the milk
solids and salt removed, which is ideal for pastry making as it can be heated to higher
temperatures than regular butter.
NOTE: Margarine can be used as a substitute for butter. It is made from vegetable oils,
therefore it may alter the end result. There are various types of margarines, some of these are
buttermargarine blends and fat reduced.
Yeast
A raising agent used in dough. Yeast is a microscopic living organism that grows rapidly in
suitable warm, moist conditions. The yeast plant feeds on sugar and expels carbon dioxide
which expands the gluten framework. When foaming yeast do not allow the water temperature
to exceed 40°C, as this will kill the yeast. A 26°C - 30°C, draft free area is most suitable for the