User manual SUNBEAM 2355

[. . . ] 12-Speed Electronic MIXMASTER@ MIXER instruction 81 recipe book IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: l Read all instructions before using the Mixer. l To protect against risk of electrical shock do not put Mixer in water or other liquid. l Close supervision is necessary when Mixer is used by or near children. l Unplug from outlet while not in use, before putting on or taking off parts and before cleaning. [. . . ] Special instructions for making kneaded breads When making kneaded breads, your mixer will require more care than when making ordinary mixtures, such as cake batter and cookie dough. The elasticity of the bread dough and the shape of the dough hooks may cause your mixer to do some unusual things. DO NOT attempt to hold the mixer head down, as this may interfere with the kneading action. The bowl may tend to rock back and forth. We suggest that you guide the bowl with one hand to help control the rocking action. AVOID GETTING YOUR HANDS TOO NEAR THE DOUGH HOOKS!Turn to Speed 4 and gradually add warm buttermilk mixture. Continue mixing until flour has been thoroughly combined. Total mixing/kneading time should be 6-8 minutes. Form into a ball and roll in greased bowl until dough ball is we// greased. Cover and /et rise until doubled in bulk about one hour. Punch down, remove from bowl, and /et rest on lightly floured board for 10 minutes. Form into a loaf and place in prepared pan. Cover and allow to rise until doubled, about 1 hour. Preheat oven to 375% Bake for 40-50 minutes, or until done. YIELD: 1 lOAF Quick Breads BANANA NUT BREAD 2 cups all-purpose flour 112 teaspoon salt K!teaspoon baking soda 1 cup brawn sugar, firmly packed 112 cup butter or margarine, melted 2 eggs 113 cup buttermilk 2 large, ripe bananas, mashed 112 cup chopped walnuts Grease and dust with flour a 9x5x3-inch loaf pan. Into a iarge mixing bowl, sift flour, salt, and baking soda. Add sugar, butter, eggs, buttermilk, bananas, and walnuts. Mix thoroughly on Speed 4, scraping sides of bowl as necessary. Preheat oven to 3509 Bake for 80 minutes or until a toothpick inserted into the center of bread comes out clean: Remove from pan and cool on wire rack. YIELD: 1 (~X5XhVCH)LOAF CHERRY NUT BREAD 2 cups all-purpose flour 1 teaspoon soda 112 teaspoon salt 112 cup butter or margarine, softened 314 cup granulated sugar 1 cup buttermilk 1 teaspoon vanilla 1 cup chopped walnuts 314 cup maraschino cherries, drained and chopped 2 em insert dough hooks into mixer. Preheat oven to 350% Grease a 9x5x3-inch loaf pan. On a piece of waxed paper, sift f/our, soda, and satt. [. . . ] Scrape sides of bowl as necessary Cover bowl and refrigerate dough until easy to handle. Preheat oven to 375°F. Roll out dough on a lightly floured board. for crisp cook/es, roll to l/8-inch thickness. For chewy cook/es, roll dough to l/6-inch thickness. [. . . ]