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A comprehensive Operating and Service Manual. All schematics are complete and easy to read. The PCB drawings and complete parts list are very helpful. I would definitely recommend this manual.
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SCANNING OF HIGH QUALITY
VERY, VERY HIGH VELOCITY DOWNLOAD
VERY GOOD PRICE,
TRUE SATISFIED, THANKS
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Genuine Toshiba owner's manual. Couldn't really ask for more. And written in understandable English in contrast to a few recent experiences I have had with manuals for other equipment other than Toshiba but made in China and written in "Chinglish"!
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I purchased a vintage Sony mixer off eBay and within the hour was able to locate and purchase the manual for it.I mean really,where else can you find a manual for a product made in 1983!? It was easy to find and purchase/download the manual I needed.I will use this site again for other equipment I have! Great site!
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manual de usuario perfecto y completo de buena calidad de impresion y muy detallado ideal !
BREAD MAKING TIPS
Making bread with a mixer is quite different from making bread by hand. Therefore, it will take some practice before you are completely comfortable with the new process. We recommend you start with an easy recipe, like Basic White Bread, until you become accustomed to making bread the KitchenAid way. The following tips will help: Tips for Mixing and Kneading � ALWAYS use the dough hook to mix and knead yeast doughs. � NEVER exceed Speed 2 when using the dough hook. � NEVER use recipes calling for more than 8 cups of all-purpose flour or 6 cups of whole wheat flour when making dough with a 41�2-quart tilt-head mixer. � NEVER use recipes calling for more than 9 cups of all-purpose flour or 6 cups of whole wheat flour when making dough with a 5-quart tilt-head mixer. � Most bread recipes give a range for the amount of flour to use. When the dough clings to the hook and cleans the sides of the bowl, enough flour has been added. If the dough is sticky or the humidity is high, slowly add more flour (about 1�2 cup at a time), but NEVER exceed the recommended flour capacity. Knead after each addition until the flour is completely worked into the dough. If too much flour is added, a dry loaf will result. � Some types of dough, especially those made with whole grain flours, may not form a ball on the hook. However, as long as the hook comes in contact with the dough, kneading will be accomplished. � Some large recipes and soft doughs may occasionally climb over the collar of the hook. This usually indicates that the dough is sticky and more flour should be added. The sooner all the flour is added, the less likely the dough will climb the hook. For such recipes, try starting with all but the last cup of flour in the initial mixing process. Then add the remaining flour as quickly as possible. � Use a candy or other kitchen thermometer to assure that liquids are at the temperature specified in the recipe. Liquids at higher temperature can kill the yeast, while liquids at lower temperatures will retard yeast growth. � Warm all ingredients to room temperature to insure the proper rising of dough. If the yeast is to be dissolved in the bowl, always warm the bowl first by rinsing with warm water to prevent cooling of liquids.
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