Bravetti EP595H owner manual Technical Specifications, Helpful Hints for a Successful Cakes

GETTING TO KNOW YOUR TWIN MOTOR STAND

HELPFUL BAKING HINTS

MIXER

1.	High-Low Bowl Speed	6.	Beater Eject Button
	Selector	7.	Stainless Steel Mixing Bowl
2.	Mixer Head Release Button	8.	Mixing Bowl Base
3.	On/Off – Beater Speed	9.	Main Unit
	Selector	10. Beaters (x2)
4.	Power Indicator Light	11. Dough Hooks (x2)
5.	Mixer Head

Technical Specifications

Voltage:	120V., 60Hz.
Power:	480 Watts

*Illustrations may vary from actual product

Step 2: As the ingredients start to form a ball, scrape down sides of bowl with a plastic spatula then remove your dough.

CAUTION: Do not use the mixer near the edge of a counter or table top where there is a risk of falling off.

Step 3: Depending on what recipe you are preparing, manually kneading the dough may be required. Place dough onto a well floured surface and knead until dough is smooth and elastic. This should take approximately 3-5 minutes depending on quantity.

Step 4: After kneading dough, place into a well greased, large mixing bowl. Place the bowl in a warm, draft-free area and cover with a clean dish towel. Allow dough to rest until it doubles in size.

Step 5: Plunge a fist into the centre of the risen dough to expel excess air. Then fold outer edges of dough into the centre several times. Remove dough from bowl onto a lightly floured surface.

Step 6: Place dough into baking tins, or cut and shape dough for making rolls, small loaves, or buns etc…

Step 7: Cover the dough with a clean dish towel and place in a warm, draft-free area till it rises. Then glaze the surface and bake.

Finishing Effects Topping breads and buns:

1.Sprinkle loaves or buns with sesame, poppy, or caraway seeds before baking.

2.Drizzle shredded cheese on top of loaf 5 minutes before baking is over.

3.Sprinkle icing sugar on sweet buns or muffins after they have cooled.

Glazes:

1.Any time before or during baking glazes can be brushed on top of dough.

Before Baking:

1.For a shiny crust – brush

top with cream or evaporated milk.

2.For a glossy crust – brush with beaten egg whites.

After Baking: For a matt finish, brush with melted butter or margarine.

Helpful Hints for a Successful Cakes

1.Make sure all ingredients are at room temperature and warm the bowl if weather is cold.

2.Add flavoring and essences to the shortening for a better flavor.

3.When creaming butter and sugar beat until light and creamy.

4.Beat whole egg until incorporated into batter before adding the next when more than one is required.

5.Divide flour and liquid into two portions and alternately add with the liquid on low speeds.

6.Cooking times and temperatures are meant only as a guide. Light mixtures should spring back when lightly touched and heavier cake mixes should be tested using a toothpick. Fruit cakes should be tested using a small sharp knife. This should be done towards the end of the suggested cooking time.

Reasons for Poor Baking Results

Sponge cakes shrink-

Unbalanced ingredients, over beating egg whites, sudden changes in temperature or draught when removing from oven.

Cakes do not Rise-

Mainly due to over beating, but can also be caused by oven being to hot during the first part of cooking.

Centre of Cakes Sink-

Too much fat, raising agent, liquid or sugar; too little flour; under cooking or cooking too slowly.

Cakes Run Over Edges of Pans- Overfilling cake pans, oven too cool, too much sugar, too much raising agent. Hard Outer Crust-

Too much flour, too little sugar, over mixing, oven too hot.

Moist, Sticky Outside-

Too much sugar, over beating, under baking.

Coarse Crumbly Texture

Over beating, low baking temperatures.

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