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Фрагмент инструкции
thorough mixing. • If a spoon is accidentally caught in an • When mixing thin batters use medium attachment or the motor stalls, slide speeds and frequently stop the mixer the Setting Control to RESET/OFF to scrape the sides of the bowl with a then unplug. Clear the obstruction or spatula. Place liquid ingredients in the reduce the amount of mixture in the bottom of the bowl first and then add bowl. Let the motor cool for 5 minutes dry ingredients. before continuing. Cleaning Your Mixer 1. Turn the Setting Control to RESET/ 4. The Mixer Bowl and Attachments OFF. Unplug cord from outlet. can be washed in hot, soapy water or in a dishwasher. 2. Press Mixer Release Button and tilt Mixer Head up. 5. Wipe Mixer Head and Base with a 3. To remove Attachment, press the damp cloth. Attachment up as far as possible and then turn to the left. Pull the Attachment off shaft. 6 Page 7 840104500 ENv00 8/12/02 1:47 PM Recipes Cinnamon Raisin Quick Bread Topping: Bread: 2 tablespoons sugar 2 cups flour 1 teaspoon cinnamon 1 cup sugar 1 tablespoon butter 2 teaspoons baking powder 1.2 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1.2 cup raisins 1 cup buttermilk 1.4 cup vegetable oil 2 eggs 1 teaspoon vanilla Preheat oven to 350.F. Topping: In a small cereal bowl combine sugar, cinnamon, and butter. Mash with a fork until crumbly. Set aside. Bread: Place dry ingredients and raisins in mixing bowl. Using the flat beater attachment, mix on setting 1 until just mixed (about 10 seconds). Add buttermilk, oil, eggs, and vanilla. Mix on setting 1 until blended then on setting 2 for about 1 minute. Pour batter into a greased 9x5-inch pan. Sprinkle cinnamon topping over batter. Bake for 50 minutes or until tests done with a toothpick. Remove from pan and let cool on rack. Makes 12 servings. Roasted Red Pepper Dip 8-ounces cream cheese, softened 7-ounce jar roasted red pepper, 3.4 pound Monterey Jack cheese, drained and diced shredded 2 tablespoons finely minced onion 1 cup mayonnaise 2 tablespoons Dijon mustard Preheat oven to 350.F. Using the flat beater attachment, combine cream cheese, Monterey Jack, and mayonnaise. Mix on setting 3 until blended. Add red pepper, onion, and mustard. Continue to mix on setting 3 until blended. Spoon into a greased, 2-quart baking dish. Bake for 20 minutes or until bubbly. Serve with crackers or thinly sliced baguettes. Makes 4 cups. Chicken ’n Basket 8 ounces cream cheese, softened 1.4 teaspoon tarragon 1 can chicken, drained 1.2 teaspoon parsley flakes 1 small onion, chopped 2 cans refrigerated crescent rolls 1.4 teaspoon salt 1.2 cup Parmesan cheese 1.4 teaspoon pepper Preheat oven to 375.F. With flat beater attachment, mix cream cheese, chicken, onion, salt, pepper, tarragon, and parsley at a medium setting until well blended. Unroll crescent rolls, tear apart, and place on cookie sheet. Spoon mixture onto the center of the dough. Roll starting with the wide end of the dough. Ensure dough covers filling. After all have been assembled, roll in Parmesan cheese and bake for 15 to 18 minutes or until golden brown. Makes 16 servings. 7 840104500 ENv00 8/12/02 1:47 PM Page 8 Meat-Za-Pie 1 pound lean ground beef 1.3 cup tomato paste 2.3 cup evaporated milk 1 cup cheddar cheese, shredded* 1.2 cup bread crumbs, fine 2 tablespoons of Parmesan cheese 1 teaspoon garlic salt 1.2 teaspoon oregano Preheat oven to 375.F. With flat beater attachment, mix ground beef, evaporated milk, bread crumbs, and salt on a medium setting until well blended. Spread into 9-inch pie plate. Add a layer of tomato paste, cheese, Parmesan cheese, and oregano. Bake for 30 minutes. Makes 6 to 8 servings. * Or use cheese of your choice. Savory Twice-Baked Potatoes 3 medium potatoes 1 egg, slightly beaten 4 ounces cream cheese 2 tablespoons chopped onion 4 ounces sharp cheddar cheese, 1 teaspoon chopped parsley shredded 1.2 teaspoon salt 4 tablespoons butter 1.2 teaspoon pepper Preheat oven to 400.F. Bake 3 potatoes for 1 hour or until done. While potatoes are still warm, slice lengthwise and scoop potato out of skin. With flat beater attachment, mix the potatoes, cream cheese, cheddar cheese, and butter at a low setting until smooth. Add remaining ingredients and mix at a medium setting until well blended. Spoon mixture into the potato skins, place on cookie sheet and bake for 30 minutes or until peaks are golden brown. Makes 6 servings. Decorator’s “Buttercream” Icing 1 cup solid vegetable shorting 1.2 teaspoon butter extract 2 tablespoons water 4 cups sifted confectioners sugar 1 teaspoon vanilla extract 2 tablespoons light corn syrup In the bowl, combine shortening, water, and vanilla. With the flat beater attachment, mix at a low setting until well blended. With the mixer on a medium setting, add sugar, one cup at a time. Add corn syrup and mix at high setting until frosting is light and fluffy. (If pure white icing is desired, use clear vanilla and a tiny drop of blue food coloring.) Makes 3 cups. • For chocolate icing...
Эта инструкция также подходит к моделям:Миксеры - 8401045000104500 (205.21 kb)
Миксеры - 840104500 (205.21 kb)