Sunbeam Fiesta Folding Mixmaster MX1000, Инструкция пользователя

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9
30
After Dinner (continued)
Strawberry Mousse
2 punnets of strawberries, washed and hulled
3
/
4
cup caster sugar
2 tablespoons lemon juice
3 teaspoons gelatin
2 tablespoons cold water
300ml thickened cream
Extra strawberries for decoration
1. Place strawberries and half the sugar into a
saucepan and slowly bring to the boil.
2. Add remaining sugar and lemon juice, stir
over low heat until sugar is dissolved.
3. Soften gelatin in water, dissolve in hot
strawberry mixture. Cool slightly.
4. Place into a Sunbeam food processor and
process until smooth. Allow to cool.
5. Using the small Mixmaster bowl, whisk
chilled cream on Very High speed (10-12)
until thick.
6. On Low speed (1), fold through the cooled
strawberry mixture and mix on Medium
speed (4-6) until just combined.
7. Pour into individual serving dishes or a 4
cup mould. Decorate with strawberries.
SPEED SETTING RANGE MIXING TASK
1.
FOLDING
2.3.4
5.6
LIGHT MIXING
CREAMING & BEATING
WHIPPING & WHISKING
7
Mixing Guide
Please keep in mind that the various mixing
tasks and related speeds, listed in the table
below, may vary slightly from recipe to
recipe. Please refer to it regularly as you develop
your understanding of how different
ingredients interact when mixing.
NOTES: For most recipes, it is better to begin
your mixing on a slower speed until the
ingredients begin combining, then move to
the appropriate speed range for the particular
task.
Generally there is no one set speed for an
entire recipe. You will need to change the
speed of the Mixmaster depending on what
stage of the recipe you are working on. This
is communicated in the recipe section.
When mixing larger quantities you may need
to increase the Mixmaster 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.
8
For yo ur info rm atio n, the fol lowi ng tem per atu re sett ings ar e i nclu ded as a guide . Th ese
sett ing s m ay need to be ad justed to sui t the indi vidu al ra nge .
The rmost at S ettin gs
Desc riptio n o f Ov en Temp erat ures Electric Gas M ark
°C °F
Ver y L ow 120 - 14 0 25 0 - 2 75 1
Low 150 300 2
Warm 160 - 17 0 31 5 - 3 25 3
Moder ate 180 3 50 4
Moder atel y Ho t 190 - 20 0 37 5 - 4 00 5
Hot 210 - 22 0 41 5 - 4 25 6 - 7
Ver y H ot 230 - 24 0 45 0 - 4 75 8 - 9
Not e: If us ing fan fo rced ov ens be su re to turn th e t emp era ture do wn by 20 -30 °C.
Also ch eck reci pes a t t he bac k o f t his bo ok.
Oven T em per atur e G uid e
29
Haz elnut & Cashew Tort e
6 e gg whites
4 e gg yolk s
3
/
4
cu p nutell a
100 g da rk cho colat e, melt ed
1
/
2
cu p pla in flou r
100 g hazel nut mea l
1
/
2
cu p crus hed cas hews
Top ping:
250 g da rk cho colat e mel ted
250 g cre am he ate d
100 g w hole haz elnuts, toaste d, skins
remove d
100 g w hole ca shews, to ast ed
1. Preh eat oven 16 0°C. G rease an d l ine 20 cm
roun d cake tin .
2. I n t he large Mix maste r b owl whisk eg g
whites until st iff p eaks fo rm , on very H igh
speed (10-1 2). Re move from bow l a nd set
aside .
3. Using th e la rge Mix master bowl on ce again ,
beat egg yol ks, nu tell a a nd 1 00g me lte d
chocol ate to get her on M edium sp eed (5 ).
Add fl our, hazelnut meal , c rushed cash ews
and fold in th e egg wh ites usin g L ow s peed
(1- 3).
4. Pour i nto th e p repa red ca ke tin and ba ke
40- 45 minutes .
5. Allow to co ol in pan for 1 0 m inutes be fore
removing cake from pan and coo l o n a wi re
rack .
6. Combin e t he m elted cho cola te and heat ed
cream to gethe r. S tir un til sm ooth a nd allow
to cool . A s m ixture cools it wi ll becom e
thick an d gl oss y.
7. Spoon topping ov er the cake . T op with
cashews and haze lnu ts. S erve in th in
wedges .
Pavl ova
6 eg g whi tes
1
1
/
2
cu ps cast er sugar
3 t easp oon s vin ega r
1
1
/
2
tab lespoo ns cor nflo ur
3
/
4
teasp oon vani lla extr act
1. P rehe at ove n t o 120 °C. Gr ease an d flo ur
30cm rou nd tra y.
2. Us ing the lar ge Mixma ste r b ow l
ensuring th at it is dr y an d c lean, wh ip
the eg g whi tes un til sti ff o n ve ry Hig h
spe ed ( 10-12 ).
3. O n very Hi gh spee d ( 10- 12) gr aduall y
add the su gar , a te aspo on at a time to
sta rt. B eat wel l b etwe en each ad dit ion.
As m ixture thi ckens ad d t he s ugar more
qui ckl y. T his sho uld tak e a ppro ximatel y
8-10 m inu tes m ixing tim e.
4. Re duc e t o L ow sp eed (1 -2) and fol d
thr ough vi nega r, cor nflour an d v ani lla.
Cont inu e mixin g u ntil mixt ure is sti ff and
gloss y, a ppr oximately 8 -10 min utes .
5. S prea d h alf of th e p avl ova m ixt ure onto a
prepa red tr ay. Pipe th e re mai ning mi xture
to form a bord er.
6. Bak e f or 1¼
- 1½
hou rs. If ab le, tu rn ov en
off and al low to co ol in ov en ov ern ight or
for a few hou rs.
Servi ng suggest ion :
Deco rate as desired. Fr esh cr eam and lot s
of fresh be rri es i s my favo uri te. S prink led
with ic ing su gar to fi nis h o ff.
Afte r Di nne r (co ntinu ed)
Oven Temperature Guide
For your information, the following temperature settings are included as a guide.
These settings may need to be adjusted to suit the individual range.
Thermostat Settings
DESCRIPTION OF
OVEN TEMPERATURES
Degrees Celcius °C Degrees Farenheit °F Gas Mark
Very Slow 120 250 ½
Slow 140-150 300 1-2
Moderately Slow 160 325 3
Moderate 180 350 4
Moderately hot 200 400 6
Hot 220 425 8
Very Hot 240 475 9
Note: If using fan forced ovens be sure to turn the temperature down by 20°C.
Also check recipes at the back of this booklet.