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Very good copy of Manual, clear and easy to print off, arrived very promptly and reasonably priced.
Thanks, I will use you again.
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Zeer duidelijke afdrukken op A4-formaat , zeer uitgebreide handleiding . Pluspunt ,zeer snelle
respons van jullie , binnen de 24h . Top !!!
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I AM HIGHLY IMPRESSED BY THE EASE OF USE OF THIS DOWNLOAD SERVICE. INSTRUCTIONS ARE CLEAR AND SIMPLE TO FOLLOW....EVEN BY TECHNOPHOBES SUCH AS MYSELF. THE EMAILS POINT YOU IN THE RIGHT DIRECTION...ITS SO EASY PEASY. THE DOWNLOAD CHOICE OF USER MANUALS IS EXTENSIVE AND I COULD NOT FIND A CHEAPER OR MORE EFFICIENT SERVICE ON THE INTERNET. I COULD NOT HAVE MADE A BETTER CHOICE OF INFORMATION PROVIDER. SHOULD I EVER NEED ANOTHER USER MANUAL, THEN THIS IS THE FIRST CHOICE SITE. COULD NOT BE BETTER PLEASED!!!!!!!...MANY THANXES FROM JIM BURNS
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I was impressed with the quality of service (frequent e-mails to let you know the status of your order), and the speed at which the download became available. The manual was a life saver and was not easy to track down. Thank you for such an excellent service.
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the manual was just what i wanted it had all the revelent information required to operate the hifi .Iwould use any manual i downloaded for any item which needs a manual
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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