User manual SUNBEAM 696

[. . . ] 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. Remove by grasping the plug - do not pull on the cord. [. . . ] 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. Follow steps 1 - 5 from `Basic White Loaf' recipe. Preheat oven to 220°C and grease a baking tray. 3. Punch down, fold sides to centre and turn the dough over. 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. Baked rolls sound hollow when tapped with the knuckles. Variations to this recipe: Flat rolls can be made using this recipe. 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. Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured surface with well floured hands, until the dough is smooth, soft and elastic. Cut dough in half and roll out one half on a floured surface and shape into a 60cm x 30cm rectangle, about 2cm thick. Cut into 3 equal lengths, bring each together at the top, pinch together to secure and then plait the 3 lengths, crossing one over and under the other, bring lengths together by pressing at the end. Place onto a baking tray lined with baking paper and bake at 200°C for 40- 45 minutes. Glaze: 3 tablespoons sugar 1 /4 cup water 1 teaspoon gelatine Place water, sugar and gelatine into a small saucepan. Stir over medium heat until sugar has dissolved, approximately 2 minutes. Mix together 1/2 cup icing sugar with 20ml water and your favourite food colouring. Chelsa bun 1. Roll out the dough onto a floured surface into a 60cm x 30cm rectangle, about 2cm thick. Sprinkle with 1/2 cup mixed dried fruit or 1 green apple, peeled and chopped. Take the longest side and roll to form the shape of a swiss roll. [. . . ] Using the Mixmaster bowl, beat egg whites until stiff but not dry, on "HI" speed. Add caster sugar gradually, beating well. Reduce to "LO" speed and fold in icing sugar. Using a star shaped nozzle, pipe small meringues onto the prepared tray. [. . . ]