Oster P. N. 101017 Manuel d'utilisateur télécharger pdf (Page 35)

DOUGH INSTRUCTIONS

1. Follow General Operating Instructions.

2. Press the Select button to reach the dough setting.

3. Press “Start/Stop”. The read-out on the display will begin counting down the

time on the Dough setting. When dough is ready, the unit will signal and the

display will read 0:00.

Press “Start/Stop,” holding it down until you hear a “beep” and the display clears.

5. To remove the bread pan, grasp handle firmly and lift pan out.

OTE

: The pan does not get hot when using the dough setting.

PREPARING DOUGH FOR BAKING

1. Lightly sprinkle all-purpose flour onto a pastry mat or board. Using a rubber

spatula or wooden spoon, remove dough from the bread pan and place on

lightly floured surface. Knead by hand 2 or 3 times to release the air. If the

dough is easy to handle without flour, shape on a lightly oiled, clean countertop.

2. Shape dough into your favourite rolls, coffee cake, etc., (suggestions follow).

Place on greased baking pan. Cover dough with a clean cloth and let rise

until almost doubled in size, about 1 hour.

3. Bake as directed in the recipe. Remove from pan and cool on a wire rack

or serve warm.

CRUST TREATMENTS AND GLAZES

After rolls rise, just before baking, gently apply desired glaze with a pastry brush.

Bake as directed in the recipe.

• For a shiny golden crust, use Egg Glaze or Egg Yolk Glaze.

• For a shiny chewy crust, use Egg White Glaze (crust will be lighter in color).

EGG GLAZE EGG YOLK GLAZE EGG WHITE GLAZE

Mix 1 slightly beaten egg Mix 1 slightly beaten egg Mix 1 slightly beaten

with 1 Tbsp. water or milk with 1 Tbsp. water or milk with 1 Tbsp. water

OTE

: To keep unused egg yolk fresh for several days, cover with cold water and

store in refrigerator in a covered container.

1 2 ... 30 31 32 33 34 35 36 37 38 39 40 ... 55 56

Pas de commentaire

Oster P. N. 101017 Manuel d'utilisateur Page 35