Cuisinart SM-70 - Manual (Page 8)

Yeast dough
(most breads, pizza)
Cookie dough
Whipping cream
Egg whites
7 Quart Stand Mixer
15 cups flour
15 dozen cookies
8 cups
16
8
MAXIMUM CAPACITIES
FOR THE CUISINART
™
STAND MIXER
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.