Cleaning And Maintenance; Maximum Capacities; Troubleshooting; Tips And Hints - Cuisinart Precision Master SMD-50 Series Instruction And Recipe Booklet

CLEANING AND
MAINTENANCE
Unplug your Cuisinart
cleaning.
Power Unit
Wipe with a damp cloth and dry. Never use
abrasives or immerse in water.
Bowl
Wash by hand and dry thoroughly, or put in
dishwasher. Never use a wire brush, steel
wool, or bleach.
Accessories
Mixing paddle and dough hook are top rack
dishwasher safe; you can also wash by hand
and dry thoroughly. Chef's whisk must be
washed by hand.
Attachments
Clean as directed in instructions included
with each attachment you purchase.
Splash Guard with Pour Spout
Top rack dishwasher safe; you can also wash
by hand and dry thoroughly.
Maintenance
Any other servicing should be performed by
an authorized service representative.

MAXIMUM CAPACITIES

• Yeast doughs (most breads, pizza) –
6 cups white flour
• Cookie dough – 5 dozen cookies
• Whipping cream – 6 cups liquid
(12 cups whipped)
• Egg whites – 12 large

TROUBLESHOOTING

If the stand mixer shuts off, the unit may
have overheated. Your stand mixer has an
overload protection device; it will shut down
to protect the motor.
Solution: In the unlikely event that this happens:
• Turn off and unplug the unit.
• Reduce the load by removing some of the
ingredients, and allow the mixer to rest for
a few minutes.
Stand Mixer before
®
• Plug in and reset the speed. If the stand
mixer does not start when you activate
a program, allow the unit to rest for
additional time.

TIPS AND HINTS

• Before preheating your oven, adjust racks
to accommodate your baking task. Most
recipes use the middle rack; pies bake
best in the lower third of the oven.
• Carefully follow each mixing step in a
recipe. Take care not to over- or under-mix.
• Don't crowd the oven, and avoid opening
the oven door during baking – use the
oven light to help you watch. With certain
recipes, particularly when baking more
than one tray of cookies at a time, rotate
halfway through baking.
• Proper measurements are very important
when baking. To measure flour correctly,
stir the flour first, then spoon into the
measuring cup. Level off the top with the
blunt side of a knife blade or the handle
of a spoon. Do not press or compact flour.
It is also very important not to measure
directly from the bag – while the flour is
pre-sifted, it has been pressed/compacted
to fit into the bag. Baked goods made
from unstirred flour are likely to be heavy
and dry because too much flour is used.
• For most baking recipes, refrigerated
items like butter, milk and eggs incorporate
better when they are at room temperature.
• Remove butter from the refrigerator and
cut into ½-inch pieces to help it come
to room temperature faster while you
measure out the remaining ingredients.
Do not warm butter in the microwave; this
can change the structure of the butter if
it melts and give the finished product a
different texture.
• To separate eggs for use in any recipe,
break them one at a time into a small
bowl. Gently remove the yolks, then
transfer the whites to a spotlessly clean
glass or stainless bowl. If a yolk breaks
into a white, use that egg for another
recipe. Just a drop of egg yolk in the
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