Cuisinart SM-55 Troubleshooting, Tips And Hints, Maximum Capacities For The Cuisinart Stand Mixer

MAXIMUM CAPACITIES FOR THE CUISINART™ STAND MIXER

5.5 Quart Stand Mixer

Yeast dough	12 cups flour
(most breads, pizza)
Cookie dough	10 dozen cookies
Whipping cream	6 cups
Egg whites	12

TROUBLESHOOTING

1.Problem: The accessories knock against the bottom of the bowl or are not reaching the ingredients at the bottom of the bowl.

Solution: Adjust the height by doing the following:

•Detach the accessory.

•Hold and loosen the nut as shown.

•For ideal operation, the chef’s whisk and flat mixing paddle should be almost touching the bottom of

the bowl.

•Raise the stand mixer head, hold the accessory in place, and tighten.

2.Problem: Your stand mixer has an overload protection device and if overloaded, it will shut down to protect the motor.

Solution: In the unlikely even that this happens:

•Turn off and unplug the unit.

•Reduce the load by removing some of the ingredients, and allow the mixer to stand for a few minutes.

•Plug in and reset the speed. If the stand mixer does not start when you press the on button, allow the unit to stand for additional time.

TIPS AND HINTS

•Before preheating the oven, adjust shelves to accommodate your baking task. Pies bake best when baked in the lower third of the oven.

•Carefully follow each mixing step in a recipe. Take care not to over- or under- mix. Make use of the Countdown Timer feature of the Cuisinart™ Stand Mixer to help with suggested mixing times.

•Don’t crowd the oven, and avoid opening the oven door during baking – use the oven light to help you watch. With certain recipes, particularly cookies, when baking more than one pan in the oven at a time, rotate pans halfway through the baking cycle.

•Proper measurements are very important when baking. To measure flour correctly, stir the flour first, then spoon into the measuring cup. Level off the top with the blunt side of a knife blade or the handle of a spoon. Do not press or compact flour. It is also very important not to measure directly from the bag – while the flour is pre-sifted, it has been pressed/ compacted to fit into the bag. Baked goods made from unstirred flour are likely to be heavy and dry because too much flour is used.

•Remove butter from the refrigerator and cut into ½-inch pieces to help it come to room temperature faster while you measure out the remaining ingredients. Do not warm butter in the microwave; this can change the structure of the butter if it melts and give the finished product a different texture.

•To separate eggs for use in any recipe, break them one at a time into a small bowl. Gently remove the yolks, then transfer the whites to a spotlessly clean glass or stainless bowl. If a yolk breaks into a white, use that egg for another recipe. Just a drop of egg yolk in the white prevents the white from whipping properly.

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