Toastmaster TSM10 Manuel utilisateur
READ AND SAVE THESE INSTRUCTIONS
WARNING: A risk of fire and electrical shock exists in all electrical
appliances and may cause personal injury or death. Please follow all
safety instructions.
Mixer with Stand
Use and Care Guide - Model TSM10
•240-WATTS
•TURBO BUTTON PROVIDES EXTRA POWER FOR HEAVY DOUGHS
•10-SPEED HAND MIXER WITH STAND
•ACCESSORIES INCLUDE BEATERS, DOUGH HOOKS, WHISK AND
3-QUART STAINLESS STEEL BOWL
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always
be followed including the following:
•Read all instructions before using the mixer.
•This mixer is not for use by children.
•Close supervision is necessary when mixer is used near children.
•Do not operate mixer unattended.
•Unplug from outlet when not in use, before putting on or taking off parts
and before cleaning.
•To disconnect, switch off, then remove plug from power supply.
•Do not operate a damaged mixer. Do not operate with a damaged
cord or plug or after the mixer malfunctions, or has been dropped or
damaged in any manner. Return mixer to the nearest authorized service
facility for examination, repair or mechanical adjustment.
•To protect against risk of electric shock, do not immerse body of mixer,
cord or plug in water or other liquid. See instructions for cleaning.
•Do not use outdoors or when standing in a damp area.
•Do not use mixer for other than intended use.
•Do not let cord hang over edge of table or counter or touch hot surfaces,
including the stove.
•Do not place mixer or cord on or near a hot surface, including a gas or
electric burner or in a heated oven.
•Use accessory attachments only if recommended by Toastmaster Inc. to
avoid risk of fire, electrical shock or injury.
•To avoid risk of injury to persons, and/or damage to the mixer, do not
contact moving parts. Keep hands, hair, clothing, as well as
spatulas and other utensils away from beaters during operation.
•Remove beaters, dough hooks or whisks from mixer before washing
them.
•Use mixer only as ditected in these instructions.
SAVE THESE INSTRUCTIONS
CAUTION: A short power supply cord is provided to reduce the risk of
personal injury resulting from becoming entangled in or tripping over a
longer cord. Extension cords are available from local hardware stores and
may be used if care is exercised in their use. If an extension cord is
required, special care and caution is necessary. Also the cord must be: (1)
marked with an electrical rating of 125V. and at least 10A., 1250W., and
(2) the cord must be arranged so that it will not drape over the countertop
or tabletop where it can be pulled on by children or tripped over
accidentally.
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POLARIZED PLUG: This appliance has a polarized plug, (one blade is wider
than the other). As a safety feature to reduce the risk of electrical shock, this
plug is intended to fit in a polarized outlet only one way. If the plug does
not fit fully in the outlet, reverse the plug. If it still does not fit, contact a
qualified electrician. Do not attempt to defeat this safety feature.
This product is for household use only.
Hand Mixer used with stand and mixing bowl is 240 watts.
GETTING TO KNOW YOUR MIXER WITH STAND
NOTE: Product may vary slightly from illustrations.
1. Eject Button/LO/HI SPEED Level
Control Switch
2. Speed Control Switch
3. Turbo Button
4. Hand Mixer
5. Hand Mixer Tray
6. Mixer Pivot Button
7. Mixer Stand (P/N 70670)
8. Mixing Bowl (P/N 70671)
9. Bowl Base (P/N 70672)
10. Whisk (P/N 70673)
11. Dough Hook (P/N 70674)
12. Dough Hook with Collar
(P/N 70675)
13. Beater with Collar (P/N 70676)
14. Beater with Hexagon Collar
(P/N 70677)
15. Mixer Release Button
FIGURE 1
1. 2. 3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
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Fill out warranty information that follows limited warranty in this book.
Read all instructions carefully before using your appliance. We recommend
that you become familiar with this appliance and its attachments before
using for the first time.
The maximum capacity of the mixing bowl is 31⁄2quarts.
Before the first use, carefully unpack the mixer and the attachments. Remove
all packing materials. Set the mixer on a clean, dry table or countertop.
Wash the attachments in warm soapy water. Rinse and dry thoroughly. The
mixer body may be washed with a clean, damp cloth.
FIGURE 2 FIGURE 3
FIGURE 4
1.
1.
3.
1. 2.
3.
2.
2.
3.
4.
1. LO/HI Speed
Level Control
Switch
2. Eject Button
3. Speed
Control
Switch/OFF
4. Turbo Button
1. Hexagon
Shaped
Opening
2. Collar
Opening
3. Pivoting
Mixer Cord
1. Pivoting Mixer
Cord
2. Mixer Pivot
Button
3. Mixer Release
Button
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USING AS A STAND MIXER
1. Place Mixer Stand on a large secure surface. Make sure the surface
is clean and dry so the feet will hold the unit securely in place. Turn
the Speed Control Switch on the Hand Mixer to the OFF position, see
FIGURE 2.
2. Insert stem of Beater/Dough Hook into the opening on the underside
of the Hand Mixer Tray, see FIGURE 3. Turn slightly if needed to lock
into place.
Note: It is necessary to insert the Beater/Dough Hook with the hexagon
shaped collar into the hexagon shaped opening that is located on the
underside of Hand Mixer Tray, see FIGURE 3. The Whisk may be inserted
into either opening. Never use a Beater or Whisk with a Dough Hook or
Whisk as this may damage the unit and may void your warranty.
3. Make sure Pivoting Mixer Cord is lined up with the opening on the
back of the mixer tray. To adjust, grasp knob and turn accordingly,
see FIGURE 3. Attach the Hand Mixer by placing it in the Hand Mixer
Tray as shown in FIGURE 4. Hand Mixer will make a clicking noise
as it locks in place.
4. Press and hold the Mixer Pivot Button and pivot the mixer upwards.
Do not attempt to pivot the mixer without first pressing the Mixer Pivot
Button. This could damage the mixer.
5. Place Mixing Bowl onto the Bowl Base.
Note: Mixing Bowl can only be placed on Bowl Base when mixer is in the
up position.
6. With Beaters, Whisk or Dough Hooks properly in place, grasp mixer
handle, press the Mixer Pivot Button and slowly lower the mixer
downward until it locks into place.
7. Plug into 120V ~ 60 Hz outlet.
8. Turn the Speed Control Switch to the desired speed. Always start
mixing on the minimum speed. Refer to mixing guide, see Chart 1.
Note: For speeds 1-5, the Speed Level Control Switch should be in the LO
position. For speeds 6-10, the Speed Level Control Switch should be in the
HI position.
9. Turn the Speed Control Switch to the OFF position before attempting
to scrape sides or bottom of mixing bowl.
Note: DO NOT scrape sides or bottom of Mixing Bowl while mixer is in
operation.
10. Once all ingredients have reached the desired consistency, turn the
Speed Control Switch to the OFF position.
11. Unplug from outlet. Press and hold the Mixer Pivot Button while
raising the mixer.
12. Press the Eject Button and remove the Beaters, Whisk or Dough
Hooks. Gently scrape excess batter from Beaters, Whisk or Dough
Hooks with a rubber or plastic spatula. Do not strike Beaters, Whisk
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or Dough Hooks against Mixing Bowl to remove excess batter. This
could damage the mixer parts.
13. Carefully remove Mixing Bowl from Bowl Base. Pour ingredients from
Mixing Bowl into desired container.
USING AS A HAND MIXER
1. Position Speed Control Switch to OFF.
2. Unplug from outlet.
3. Insert Beaters, Whisk, or Dough Hooks into openings, see FIGURE 3.
Push until it clicks into position. Insert the other Beater or Dough
Hook.
NOTE: The Dough Hook with the hexagon shaped collar MUST be inserted
into the hexagon shaped opening, see FIGURE 3.
Note: Never use a Beater, Whisk with a Dough Hook as this may damage
the unit and may void your warranty.
4. Plug into a 120 V ~ 60 Hz outlet.
5. Turn the Speed Control Switch to the desired speed.
Note: For speeds 1-5, the Speed Level Control Switch should be in the LO
position. For speeds 6-10, the Speed Level Control Switch should be in the
HI position.
6. When finished, turn the Speed Control Switch to OFF and unplug
from outlet. Press the Eject Button and remove the Beaters, Whisk or
Dough Hooks. Clean after each use, see CARE AND CLEANING.
CHART 1 - SPEED CONTROL SELECTIONS
SPEED PROCEDURE
1-2 Best for mixing dry ingredients and folding in liquid
ingredients.
3-4 Ideal for stirring, making sauces, gravies,
puddings and quick breads.
5-6 All purpose mixing.
Preparing packaged cake mixes, creaming sugar & butter
together.
7-8 Great for smooth batters.
9-10 Best for whipping cream, beating egg whites or mashing
potatoes.
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CARE AND CLEANING: MIXER, BOWL, AND STAND
CAUTION: NEVER PLACE STAND OR MIXER IN WATER OR OTHER LIQUIDS.
1. Unplug stand mixer.
2. The Mixing Bowls, Beaters, Whisk, and Dough Hooks may be washed
in the dishwasher.
3. Wipe the Mixer Stand with a damp cloth. Do not use any abrasive
cleaning materials. Never immerse or clean under running water.
HELPFUL HINTS FOR BREAD AND DOUGH
BREAD DOUGH BALL: Necessary For A Successful Loaf of Bread
The amount of bread flour called for in each recipe is to be used as a guide.
We have found it may vary slightly because different climates and seasons
result in a wide variety of humidity levels. Watch the dough as you add the
last 1⁄2cup of flour. A good dough ball should be round, smooth-textured,
soft and slightly tacky to the touch. If it does not form a ball and is more like
a batter, add flour until it reaches the appropriate consistency.
MIXING & KNEADING: The Gluten Development Stage
Insert dough hooks and place ingredients in bowl, except last 1⁄2cup flour.
Then gradually add enough of the remaining flour to make a soft dough.
The dough should clean the sides of the bowl and form a soft ball around
the dough hook.
When adding wheat bran, wheat germ, bulgur or cracked wheat to a
bread recipe, leave the dough as moist as possible, because these
ingredients absorb liquid and tend to produce a drier loaf. Reduce the
amount of kneading to avoid cutting the gluten strands with the sharp edges
of these grains.
A recipe with a high percent of whole wheat flour may require a shorter
kneading time than a recipe with white flour. The rough texture of the bran
can be damaging to developing gluten.
DOUGH STRETCH TEST: Testing For Developed Gluten
After approximately 10 minutes of kneading, stop the mixer and check the
gluten development by performing the dough stretch test. Remove a small
piece of dough about the size of a small egg. Holding the dough up,
carefully stretch it into a flat circle with your fingers. When the dough is
properly developed, the structure will be smooth and stretchy; light should
pass through the stretched dough. If the stretched dough breaks, it needs a
few more minutes of kneading.
YEAST: The Number One Ingredient
We used Red Star®Active Dry Yeast when we were developing the bread
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recipes. A 1⁄4ounce package of Red Star Yeast contains approximately 21⁄4
level teaspoons of yeast. When the yeast is exposed to oxygen, moisture or
warmth, the activity of it deteriorates. Therefore, we recommend storing
yeast in an airtight container and refrigerating or freezing it. Measure out
the amount you need and allow it to come to room temperature before
using—this takes about 15 minutes.
If you have any doubt regarding the activity of the yeast, you may use the
following test to determine its strength.
To test for one package (21⁄4teaspoons) of Red Star Active Dry Yeast, use a
liquid measuring cup and fill it to the 1⁄2cup level with 110°-115°F/
43°-46°C water. Stir in 1 teaspoon granulated sugar and 1 package
(21⁄4teaspoons) Red Star Active Dry Yeast. Leave your stirring spoon in the
cup. Set a timer for 10 minutes. As the yeast absorbs the liquid, it will begin
to activate and rise to the surface. If at the end of the 10 minutes the yeast
has multiplied to the 1 cup mark, it is very active. The yeast mixture may be
used in a recipe that calls for 21⁄4teaspoons or more of yeast. Remember to
adjust your recipe for the 1⁄2cup of water and 21⁄4teaspoons of yeast used
in the test. The sugar does not need to be adjusted. Add this mixture with
the liquids in the recipe.
FLOUR: Bread Flour Is Essential For Bread
Use bread flour in yeast bread recipes. Bread flour is a white flour that is a
blend of hard, high-protein wheats and has greater gluten strength and
protein content than all-purpose flour. It is available at most grocery stores.
Protein varies from 12-14 percent.
Pre-sifting or sifting the flour is not necessary with yeast bread. First stir,
then spoon into a dry measuring cup and level off.
The amount of flour called for in a yeast bread recipe is meant as a guide.
Dough is affected by heat, humidity, sugar, and altitude. If too much flour
is used, the bread may be very heavy and stiff. If too little is used, the bread
will not hold up and a low-volume bread will result.
FAT: Dough Enhancer And Conditioner
You may substitute in equal proportions solid shortening, real butter, or
margarine. Light and whipped margarines do not work well.
LIQUIDS: Activate The Yeast And Bind The Dough
It is important that the liquid temperature is 120°-130°F/49°-54°C. When
higher temperatures are used, the yeast activates too quickly and the dough
becomes too warm.
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RISING DOUGH: Optimum Temperature of Room 80°-85°F/27°-29°C
Rising times will vary due to recipe, temperature and humidity level of your
kitchen. Rising is the most essential feature in bread making. After the
dough comes out of the mixer, the dough ferments and rises before
punching and resting. The gluten becomes pliable and elastic with a soft,
smooth quality. Fermentation conditions gluten, develops flavor and leavens
the product.
Dough has doubled in bulk when an indentation remains after the tip of a
finger is pressed lightly and quickly into the dough. If the indentation
springs back, cover and let rise a few more minutes and check again. After
punching down and dividing dough, cover and let rest 10 minutes. Resting
allows the gluten to relax and makes handling easier. Then shape the dough
as desired.
Sometimes a dough rising is beneficial especially for whole grain or 100%
whole wheat bread. Let the dough rise once, punch down, let rise again,
punch down, let rest 10 minutes and shape.
STORING AND FREEZING BAKED BREADS AND ROLLS
Refrigeration or temperatures under 70°F/21°C will cause breads to stale
(firm) quickly. They can, however, be frozen for several months. When
freezing breads and rolls, cool them before wrapping in plastic wrap. Place
them in a plastic bag and seal it. When thawing, partially open the
wrapping to allow the moisture to escape gradually. Do not remove ice
crystals from the wrap during the thawing process. The bread will absorb
some of this moisture as it thaws.
FREEZING DOUGH
Form the dough into the desired shape and immediately freeze for one hour
to harden. Remove from the freezer and wrap in plastic wrap. Next place
it in a plastic bag and seal. Dough can be kept in the freezer for up to four
weeks. Thaw the dough in a plastic bag in the refrigerator overnight or for
several hours. Unwrap and place on baking pan. Cover and let stand in a
warm, draft-free place until double the original size. Because the dough is
not at room temperature, you will find it takes longer than usual to rise.
Bake according to recipe instruction.
BAKING AND COOLING
When baking sweet breads or braids, it may be necessary to tent the top
of the bread with foil for the last 5-10 minutes. To tent, place a piece of foil,
shiny side up, over the loaf. This will avoid over browning while the bread
continues baking.
Cool baked bread in a draft-free area. To prevent soggy crust, cool on
racks. Wait 20 minutes before cutting hot bread.
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SHAPING DOUGH AND ROLLS
When shaping and rolling out dough, it is extremely important not to add
additional flour to the working surface. Instead, if dough appears to be
slightly sticky when shaping, lightly spray your hands or working surface
with a non-stick vegetable spray or coat with vegetable shortening.
Cloverleaf Rolls - Shape into 1⁄2inch balls. Place 3 balls in each muffin tin
and let rise until double in size.
Crisscross Rolls - Shape into balls, setting two aside. Combine the two balls
and roll into a 1⁄8inch thick square. Cut strips 1⁄8-inch wide and
2-inches long. Place one strip across the top of each roll. Repeat this
process, placing the second strip in the opposite direction across the top of
each roll.
Traditional Rolls - Shape into dough balls. For “pull apart” rolls, place
dough balls with sides touching. For individual rolls, place dough balls
2 inches apart.
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