User manual SUNBEAM 699

[. . . ] Sunbeam are very safety conscious when designing and manufacturing consumer products, but it is essential that the product user also exercise care when using an electrical appliance. Listed below are precautions which are essential for the safe use of an electrical appliance: · Read carefully and save all the instructions provided with an appliance. · Always turn the power off at the power outlet before you insert or remove a plug. · Turn the power off and remove the plug when the appliance is not in use and before cleaning. [. . . ] Hard Outer Crust Too much flour, too little sugar, over mixing, too hot an oven. Coarse Crumbly Texture Overbeating, low baking temperature. Helpful Hints for Better Cake Making (continued) Heavy, Close Texture Too much fat or sugar, over mixing, under baking, or too hot an oven. Fruit Sinks Mixture too soft, damp fruit, too little flour, ingredients not correctly balanced, over beating. Some Hints on Sponge Making · There are basically two methods of sponge making. The whole egg method is the simpler, but better volume can be achieved if the egg whites are separated from the yolks. · If you elect to separate the eggs, whip the whites until they hold peaks and gradually add the sugar a little at a time, beating well between each addition. Start with teaspoons of sugar and, as the mixture stiffens, add it more quickly. These General Tips apply to either method: · Eggs should be at room temperature. · Caster sugar will give a better result as it dissolves more quickly. · The fold speed of the Mixmaster will supply the gentle but thorough action necessary to fold in flour. Care should be taken to mix only until the flour has been folded thoroughly through the egg mixture. Cover with plastic wrap, allow to double in size (about 20-40 minutes), brush with eggwash and sprinkle with a mixture of poppy and sesame seeds. Note: Eggwash is a mixture of egg yolk and tepid water used to glaze the top of uncooked bakery goods to give a shinny glaze. Divide the dough into 24 equal portions and shape into round, smooth balls. Place close together onto the prepared tray and brush with melted butter and sprinkle with sesame seeds. Cover with plastic wrap and allow to rise in a warm place for approximately 10 minutes. After dividing the dough into equal portions and shaping into rounds, flatten each round with a rolling pin to approximately 1. 5cm thick. Place close together on prepared trays, brush with melted butter and sprinkle with sesame seeds. Cover with plastic wrap and allow to rise in a warm place for approximately 10 minutes. Bake for approximately 20 minutes. 19 Recipes (continued) Sultana Loaf Makes 2 loaves 1 sachet dry yeast 2 tablespoons sugar 60g butter or margarine, melted 11/4 cup lukewarm milk 3 /4 cup water 4 cups plain flour or bread flour 2 tablespoons sugar, extra 2 tablespoons powdered milk 1 teaspoon salt 1 cup sultanas 1. Place sifted dry ingredients, including sultanas into the Mixmaster bowl. Note, it will be necessary to scrape sides of bowl with a rubber spatula. [. . . ] Add vanilla, currants and coconut and continue mixing on "LO" speed. Fold in flour and salt in two portions, until mixture is well combined. Spread cornflakes onto a piece of paper and drop teaspoonfuls of mixture onto cornflakes. Allow to cool on trays. Quick Cup Cakes 60g butter or margarine 11/4 cups self raising flour 1 /2 cup sugar 2 eggs 1 /4 cup milk 1 teaspoon vanilla essence Makes 12 1. [. . . ]