Oster 2384 Manual Del Usuario página 13

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breads
DO NOT attempt to scrape the bowl while
the mixer is operating. Stop the mixer and
scrape the sides of the bowl as necessary.
Use a rubber or plastic spatula only.
DO NOT attempt to feed dough into
the dough hooks with your hands, a spatula
or any other utensil while the mixer is plugged
into an outlet or in operation.
If times are specified in the recipe, use them!
BE CAREFUL NOT TO OVERMIX.
Overmixing can cause the mixture to become
tough. We suggest that your total mixing time
should be 6 – 8 minutes.
Should an object, such as a spatula, fall
into the bowl while the mixer is operating,
turn the mixer OFF immediately.
Then remove the object.
Remove dough hooks and place in
sink for easy clean-up.
Dough Rising Tips
A large, well-greased, glass mixing bowl is an
excellent container in which to raise or proof
yeast dough. The ideal temperature is 85°F /
30°C in an area that is draft free. Cover with
a light cloth.
The final rising should be after the dough has
been shaped and placed on the greased baking
sheet or pan recommended in the recipe.
Again, cover the rising dough and place
in a warm, draft-free area.
If you live in a high altitude area, yeast breads
will require a shorter rising time. Allow the
dough to rise only until it has doubled in size.
Slightly less flour should be used because flour
is dryer at higher altitudes.
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