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•Beforestartinganyrecipe carefullyreadit
throughfrombeginningtoend.
•Ensureyouhaveall ingredientsand
utensilsbeforeyoustart.
•Refrigeratedingredientssuchas butter,
creamcheeseandeggsshouldbeat
roomtemperatureforbestresults(unless
otherwisespecified).Settheseoutahead
oftime.Ifyouforgettoremovebutterfrom
thefridge,usethecoarsesideofagrater
togratethebutter.Thiswillassistthe
mixerandsoftenthebutterfaster.
•Alwaysadjusttheoven shelftothedesired
positionandthenpreheatoventobaking
temperaturerecommendedintherecipe.
Gettoknowyouroven.Mostovenshave
“hotspots”anditmaybenecessaryto
turnfoodorswapshelvesduringcooking.
However,beawarethateverytimeyou
opentheoven,thetemperaturedrops.Only
opentheovenifnecessaryandbesureto
closethedoorquickly.
•Breakeggsintoa smallbowlbeforeadding
tomixture.Thiseliminatesthechanceof
contaminatingmixturewithshellsorrotten
eggs.
•Allrecipeshavebeen carefullydeveloped
andtested,butshouldyoufindit
necessarytoaltertheingredientsortin,
youmustallowforavariationincooking
time.Alwaystestfordonenessinbaked
goodsbeforeremovingfromovenorother
cookingappliance.
•Duringmixing,ingredientsmay splashto
thesidesofthebowl.Pausethemixerand
usearubberorplasticspatulatoscrape
thebowl.NEVERUSEAKNIFE,METAL
SPOONORFORK,asthesecandamage
thebeaterandbowl.Alightscrapingafter
theadditionofeachingredientassistsin
achievingefficientmixing.
Tips for cakes, biscuits and slices
•Whencooked,acake shouldshrinkslightly
fromthepan.
•Whentestingmostcakes (notsponges,
fruitcakesorcheesecakes),gentlytouch
thesurface;itshouldfeelfirm.Atthis
stage,removethecakefromtheovenand
closetheovendoortoretaintheheat.
Insertathinskewerintothedeepestpart
ofthecake.Nouncookedmixtureshould
adheretoit.
•Testingcakedonenessshouldbedone
quickly.Ifthecakeneedstobereturned
totheoven,theovendoorshouldbe
openforaminimalamountoftime.
Rapidtemperaturechangemaycausean
undercookedcaketosinkinthemiddle.
•Formosttypesof biscuits,youcantest
iftheyarecookedbygentlypushingthe
biscuitonthetraywithyourfinger.Ifit
moveswithoutbreaking,thebiscuitis
cooked.
•Donotoverbeat anymixture.Becareful
thatyouonlymix/blendmixturesforthe
specifiedtime.Whenfolding,dosountil
justcombined.Overbeatingormixingcan
causetoughness,closetexture,excessive
shrinkageoreffectrising.
•Curdlingcansometimesoccur when
addingeggstoamixture.Ifthishappens,
continuewiththerecipeasitwillcome
backtogetherwhenthedryingredients��are
added.
•Ifcakesbeginto overbrown,coverthetop
looselywithfoiltoprotectitfromthetop
elementoftheoven.
•Toobtainthegreatestvolumewhenbeating
eggwhites,besurethebowlandbeater
arecompletelycleananddrybeforeuse.
Thesmallestamountofgreaseorwatercan
preventthewhitesfromaerating.
Cookery tips for best results