Toastmaster TMSM350 Mixer User Manual
Contents
1. Your product may vary Slightly from illustration FIGURE 1 Eject Button Mixer Head Release Button Mixer Body Power Light Turbo Button Variable Speed Control ON OFF Power Switch 4 Quart Stainless Steel Mixing Bow P N 70510 10 Turntable P N 70512 11 Base W JO U E UUM 13 14 a Dough Hook with H exagonal Collar P N 70506 b Dough Hook with Round Collar P N 70517 a Round Beater with H exagonal Collar P N 70509 b Square Beater wth Round Collar P N 70508 Balloon Wire Whisk P N 70820 x E O FIGURE 2 Lowering the Mixer Head E Press Release Button FIGURE 4 Dough Hook with H exagonal Collar Dough Hook with Round Collar FIGURE 5 Wire Whisk with Round Collar FIGURE 3 Knob bottom side of Turntable Large Bow Small Bow not included can be purchased separately Round Beater with H exagonal Collar Square Beater with Round Collar FIGURE 6 o Medium Low Medium High Minimum gt gt Maximum Before Using Your Electronic Stand Mixer Carefully unpack the Mixer and remove all packaging materials Wipe unit wth damp cloth to remove any dust that may have accumulated wash the Beaters Dough Hooks Whisk and Bow in warm soapy water Rinse and dry thoroughly Read all instructions carefully before using your Stand Mixer We recommend that you become familiar with this appliance and its attachment2. cups of flour on Medium Low speed Heat water to 120 130 F 49 54 C Continue mixing on Medium Low and drizde water dowy into dry mixture until mixed 2 3 minutes Continue to mix another 2 3 minutes Gradually add the remaining flour to form a soft dightly tacky dough ball for 2 4 minutes Continue kneading for another 10 minutes Perform dough stretch test Spray large bow with a non stick spray Place dough in bow and turn to coat on all ades Cover and let rise in warm place 1 hour or until double in gaze x PIE EIEEE NEEE LL E O 17 FRENCH BREAD Punch down dough cover and allowto rest 10 minutes to make the dough easier to handle Place dough on a lightly floured surface Roll up tightly starting wth widest edge Seal with fingertips as you roll Place the loaf on a greased baking sheet cover and let rise in a warm place 45 minutes or until double in size Cut three diagonal dashes across top of the loaf with a knife Combine the glaze ingredients and brush the loaf generously Bake as directed SOFT PRETZEL DOUGH 16 pretzels Dough 3 3 Cups bread flour 1tsp salt 2TBL sugar tsp white pepper 1TBL active dry yeast 1 cups water 1TBL oil 1 egg yolk Glaze 1 egg white 1TBL mater Topping kosher salt sesame seeds Temperature 350 F 176 C Bake Time 15 20 minutes Insert Dough Hooks and mix together all dry ingredients except 1 cup of flour on Medium Low for 30 seconds Heat weter and oil to
3. bow and form a soft ball around the Dough Hooks 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 percentage 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 x EIEEE LE NE EU A EEAS EAA SEEE E O s Helpful Hints For Bread And Dough cont 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 wil be smooth and stretchy light should pass through the stretched dough If the stretched dough breaks it needs a few more minutes of Kneading The total time for kneading is approximately 10 minutes Yeast The Number One Ingredient We used Red Star Active Dry Yeast when we were developing the bread recipes A ounce package of Red Star Yeast contains approximately 2 level teaspoons of yeast When the yeast is exposed to oxygen moisture or warmth the a
4. 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 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 Z inch 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 inch thick square Cut strips 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 x r E E E E HR ein ne E O D Doughs And Breads BASIC WHITE DOUGH 2 Loaves or 18 Rolls 4 44 cups br
5. 120 130 F 49 54 C Continue mixing on Medium LOW and drizde water dowy into dry mixture until mixed 2 3 minutes Continue to mix for 2 3 minutes Add egg yolk Continue to mix for 2 minutes Gradually add the remaining flour to form a soft dightly tacky dough ball mix for 2 4 minutes Continue kneading for another 10 minutes Perform dough stretch test Spray large bow with a non stick spray Place dough in bow and turn to coat on all ades Cover and let rise in warm place 1 hour or until double in size SOFT PRETZEL DOUGH cont Punch down dough cover and allowto rest 10 minutes to make the dough easier to handle Cut dough into pieces on a lightly floured surface Roll each piece into a16inch rope Cross the ends of the rope to make a loop twist the crossed ends once and fold across the loop Place on a greased baking sheet 1 inches apart Brush with glaze and rinkle wth topping PIZZA CRUST 2 thick crusts or 3 thin usts 4 44 cups bread flour lt salt 2TBL sugar 2 tsp active dry yeast 1 cups water 2TBL oil Temperature 425 F 218 C Bake Time 15 20 minutes Insert Dough Hooks and mix together all dry ingredients except 1 cup of flour on medium low for 30 seconds Heat water and oil to 120 130 F 49 54 C Continue mixing on Medium Low and drizzle water dowy into dry mixture until mixed 2 3 minutes Continue to mix for another 2 3 minutes Gradually add the remaining flour to form a soft Jightly t
6. Electric Stand Mixer USE AND CARE GUIDE MODEL TMSM350 IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be followed including the following Read all instructions To protect against risk of electrical shock do not put cord plugs or appliance in water or other liquid Close supervision is necessary when any appliance is used by or near children Unplug from outlet when not in use before putting on or taking off parts and before cleaning Avoid contacting moving parts Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged in any manner Contact Consumer Service The use of accessory attachments not recommended or sold by the manufacturer may cause fire electrical shock or injury Do not use outdoors Do not let cord hang over edge of table or counter Do not let cord contact hot surface including the stove Keep hands hair clothing as well as spatulas and other utensils away from Beaters during operation to reduce the risk of injury to persons and or damage to the Mixer Remove Beaters from Mixer before washing Z SAVE THESE INSTRUCTIONS For Household Use Only x ee ADDITIONAL IMPORTANT SAFEGUARDS All users of this appliance must read and understand this Use and Care Guide before operating or cleaning this appliance The cord to this appliance should be pl
7. YEAR WARRANTY Warranty This Toastraster product is warranted to be free from defects in materials or workmanship for a period of 1 year from the original purchase date This product warranty covers only the original consumer purchaser of the product Warranty Coverage This warranty is void if the product has been damaged by accident in shipment unreasonable use misuse neglect improper service commercial use repairs by unauthorized personnel normal wear and tear improper assembly installation or maintenance abuse or other causes not arising out of defects in materials or workmanship This warranty is effective only if the product is purchased and operated in the USA and does not extend to any units which have been used in violation of written instructions furnished with the product or to units which have been altered or modified or to damage to products or parts thereof which have had the serial number removed altered defaced or rendered illegible Implied Warranties ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMITED IN DURATION TO ONE 1 YEAR FROM THE DATE OF PURCHASE Sore states do not allow limitations on how long an implied warranty lasts so the above limitation may not apply to you Warranty Performance During the above one year warranty period a product with a defect will be either repaired or replaced with a reconditioned comparable model at our option when the product is returned to the Repair Center or the
8. acky dough ball 2 4 minutes Continue kneading for another 10 minutes Perform dough stretch test Spray large bow with a non stick spray Place dough in bow and turn to coat on all sides Cover and let ris in warm place 1 hour or until double in size While dough is rising prepare pizza sauce and toppings Punch down dough divide equally per selected crust Cover and allow to rest 10 minutes to make the dough easier to handle Press dough evenly into greased 12 inch pizza pans Spread each crust with pizza sauce and sprinkle with toppings x EIEEE LE NE EU A EEAS EAA SEEE E O PIZZA SAUCE 3 pizzas 2TBL olive oil 1 cup onion chopped 18oz can tomato sauce 11407 can tomatoes chopped 2 tp oregano 72 tsp basil tsp garlic powder 78 tgp salt 1tsp ground pepper Heat oil over medium heat and saut onions until transparent Stir in remaining ingredients cover and immer for 45 minutes stirring occasionally Spread 1 cup of sauce over pizza dough VEGETARIAN PIZZA TOPPINGS 2 pizzas 1small Zucchini diced 1 medium onion diced 2 cloves garlic chopped 1 green pepper chopped 1 red pepper diced 1 cup mushrooms diced 72 cup green olives diced 1 cup mozzarella cheese grated Sprinkle toppings over sauce and bake as directed Heat olive oil and stir in oregano and garlic Remove from heat immediately Spoon mixture over dough Sprinkle with remaining ingredients Bake as directed UMITED ONE
9. ctivity 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 2 teaspoons of Red Sar Active Dry Yeast use aliquid measuring cup and fill it to the cup level with 110 115 F 43 46 C water Stir in 1 teaspoon granulated sugar and 1 package 2 teaspoons Red Star Active Dry Yeast Leave your stirring poon in the cup Set a timer for 10 minutes As the yeast absorbs 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 27 teaspoons or more of yeast Remember to adjust your recipe for the cup of water and 2 teaspoons of yeast used in the test The sugar does not need to be adjusted Add this mixture with the liquidsin 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 Presifting or sifting the f
10. dividing dough cover and let rest 10 minutes Resting allows the gluten to relax and makes handling easier Then shape the dough as desired x EEE EE EEA EEE EEA AEE gt ainar Rising Dough cont Optimum Temperature Of Room 80 85 F 27 29 C Sometimes a second 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 wil 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 wap 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
11. ead flour 7 tsp salt 72 cup sugar 3 tp active dry yeast 1 cups water 1 egg 7 cup shortening room temperature Temperature 350 F 177 C Bake Time 25 30 minutes Insert Dough Hooks and mix together all dry ingredients except 1 cup of flour on medium lowfor 30 seconds Heat water to 120 130 F 49 54 C Continue mixing on Medium Low and add egg Drizde liquid dowy into dry mixture until mixed 2 3 minutes Continue to mix another 2 3 minutes Gradually add the remaining flour to form a soft dightly tacky dough ball mixing for 35 minutes Add shortening and mix for 3 4 minutes Continue kneading for another 10 minutes Perform dough stretch test Spray large bow with anon stick ray Place dough in bow and turn to coat on all ides Cover and let rise in warm place 1 hour or until double in ze Punch down dough cover and allowto rest 10 minutes to make the dough eager to handle Choose one of the following procedures to finish baking BREAD LOAVES Temperature 350 F 177 C Bake Time 25 30 minutes Divide into 2 pieces and roll each into 1 12 x 7 inch rectangle Roll up tightly starting with narrow edge Seal with fingertips as you roll Place in 2 greased 9 x 5inch baking pans Cover and let ris in awerm place 1 hour or until double in size Bake as directed Choose one of the following procedures to finish baking cont DINNER ROLLS Temperature 350 F 177 C Bake Time 25 30 minutes Divide into 18 s
12. ecific legal rights and you may also have other rights which vary from state to state 2003 Toastmaster Inc P N 61365 All Rights Reserved Printed in China x toastmaster 2L Keep Dated Sales Receipt for Warranty Service Keep this booklet Record the following for reference Date purchased Model number Date code stamped on bottom EVERYBODY EATS It s a fact of life But sometimes preparing meals can become a chore That s why TOASTMASTER has been invited into millions of kitchens just like yours so we can HELP YOU MASTER your mixing baking grilling toasting brewing heating and serving tasks WITH EASE AND STYLE The TOASTMASTER name stands for a CELEBRATION of INNOVATION designed to serve your life and keep you COOKIN IN STYLE Electric Stand Mixer Use and Care Guide Contact Information Coordonn es Contacte a Toastmaster Inc National Service Center 708 South Missouri Street Macon Mo 63552 In USA and Canada call Consumer Service 1 800 947 3744 Consumer Parts 1 800 947 3745 consumer_relations toastmaster com Hours 8 00 a m 5 30 p m CST Aux USA et au Canada appeler les num ros suivants Service Consommateurs 1 800 947 3744 Pi ces Consommateurs 1 800 947 3745 consumer_relations toastmaster com Horaires De 8h00 17h30 heure GMT 6 En M xico Toastmaster de M xico S A de C V Cerrada de Recursos Hidr ulicos N mero 6 La Loma Industrial Tlalne
13. form a soft dightly tacky dough ball for 2 4 minutes Continue kneading for another 10 minutes Perform the dough stretch test Spray large bow with a non stick spray Place dough in bow and turn to coat on all sides Cover and let rise in warm place 1 hour or until double in size Press dough evenly into a 9 x 13 inch greased pan Make indentations in the dough using your fingertips Cover and let rise in a warm place for 20 minutes or until double in size Prepare a topping Garlic Cheese or Greek Style while the dough is rising GARLIC CHEESE TOPPING cup olive oil 1 2 ts oregano leaves dried 2 Cup garlic coarsely chopped 7 Cup Parmesan cheese grated At salt Heat olive oil and stir in oregano and garlic Remove from heat immediately Sooon mixture over dough Sprinkle wth remaining ingredients Bake as directed FOCCACIA BREAD cont GREEK STYLE TOPPING Ya cup olive oil 1 tsp oregano leaves dried 1 cup onion thinly diced 73 cup Feta cheese crumbled ya cup black olives diced drained Aa tp salt Heat olive oil add onions and cook until soft but not brown 5 minutes Spoon mixture over dough Sprinkle with remaining ingredients Bake as directed FRENCH BREAD Dough 33 cups bread flour 1tp ait 1TBL sugar 2 tp active dry yeast 1 cups water Glaze 1TBL water 2 tp salt Temperature 400 F 205 C Bake Time 20 25 minutes Insert Dough Hooks and mix together all dry ingredients except 1 1
14. lour 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 heaw and stiff If too little is used the bread wil 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 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 snooth 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
15. mooth 2 inch round rolls Place in 1 greased 9 x 13 inch baking pan Cover and let rise in a warm place 1 hour or until double in size Bake as directed CINNAMON ROLLS Topping 18 rolls Cup butter melted 72 Cup sugar 3 TBL cinnamon 7 Cup raisins 7 Cup walnuts Glaze 18 rolls 72 CUP powdered sugar 3TBL milk 72 tsp vanilla extract Temperature 350 F 177 C Bake Time 20 25 minutes Combine sugar and cinnamon set aside Roll dough into a 15 x 18 inch rectangle on a lightly floured surface Spread melted butter over dough Sprinkle with sugar cinnamon mixture raisins and nuts Roll up tightly jellyroll style starting with the longest side and cutting into 1 inch slices Place in 2 greased 9 x 13 inch baking pans Cover and let rise in a warm place 1 hour or until double in size Bake as directed Mix glaze ingredients until snooth and drizzle over top of baked cinnamon rolls x L E O FOCCACIA BREAD 2 3 cups bread flour ltp salt 2tsp sugar lt dryltalian seasoning 1 tsp active dry yeast lcup water 7 cup olive oil Temperature 400 F 205 C Bake Time 15 20 minutes Insert Dough Hooks and mix all dry ingredients together except 1 cup of flour on Medium Low for 30 seconds Heat water and oil to 120 130 F 49 54 C Continue mixing on Medium Low and drizzle liquid Sowy into dry mixture until mixed 2 3 minutes Continue to mix another 2 3 minutes Gradually add the remaining flour to
16. ndle on Mixer H ead press the Release Button and dJowy lower the Mixer Head downward until it locks into place x r E E E E HR ein ne A amaer How To Use Your Electronic Stand Mixer cont 8 Plug into 120 V 60 Hz outlet Turn the Variable Speed Control to the lt gt Minimum postion Slide the ON OFF Power Switch to the ON position The Power Light will come on NOTE Always start mixing on the Minimum speed The operating speed increases as the Variable Speed Control is moved from lt gt Minimum to amp Maximum speed see FIGURE 5 Select the desired speed Refer to mixing guide on page 5 for further information 9 Turn the Mixer speed to the lt gt Minimum position and the ON OFF Power Switch to OFF position before attempting to scrape sides or bottom of Stainless Steel Mixing Bow NOTE DO NOT scrape sides or bottom of Stainless Steel Mixing Bow while Mixer isin operation 10 The Turbo Button may be used at any speed setting to obtain the Maximum power lever for tough mixing tasks 11 Once all ingredients have reached the desired consistency turn the Variable Speed Control to the lt gt Minimum position and side the ON OFF Power Switch to the OFF postion The Power Light wil go off 12 Unplug cord from outlet 13 Press and hold the Release Button while raising the Mixer H ead 14 Press the Eject Button and remove the Beaters Wire Whisk or Dough Hooks Gently scrape excess batter from Beaters or Dough Hooks
17. on carefully package the product for shipment and insure it with the carrier Be sure to enclose the following items with your appliance any accessories related to your problem your full return address and daytime phone number a note describing the problem you experienced a copy of your sales receipt or other proof of purchase to determine warranty status C O D shipments cannot be accepted T retum the appliance ship to D contact us please write to or call Attn Repair Center Toastmaster Inc Toastmaster Inc PO Box 6916 708 South Missouri Street Columbia MO 65205 6916 Macon MO 63552 1 800 947 3744 Email consumer_relations toastmaster com www toastraster com Limitation of Remedies No representative or person is authorized to assume for us any other liability in connection with the sale of our products There shall be no claims for defects or failure of performance or product failure under any theory of tort contract or commercial law including but not limited to negligence gross negligence strict liability breach of warranty and breach of contract Repair replacement or refund shall be the sole remedy of the purchaser under this warranty and in no event shall we be liable for any incidental or consequential damages losses or expenses Some states do not allow the exclusion or limitation of incidental or consequential damages so the above limitation or exclusion may not apply to you Legal Rights This warranty gives you sp
18. pantla de Baz C P 54060 Estado de M xico 52 5 397 2848 Horario 8 00 am hasta 5 30 p m hora del Centro CONTACT US APPELEZ 2003 Toastmaster Inc 1 800 947 3744 A Subsidiary of Salton Inc Www loasimaster com Subsidiaire de Salton Inc consumer_relations toastmaster com A una Subsidiaria de Salton Inc x EIEEE LE NE EU A EEAS EAA SEEE E O B 8 toastmaster 2 E CR E s 8 En Teg a F020 toy 8 on lt Sy M Rs Or pp Meg ka G EC 2 Say S Pope Yor Min e Sou Q u Call toll free 1 800 947 3744 Monday Friday 8 00 a m 5 30 p m CST wwitoastmaster com TMSM350
19. purchase price refunded The repaired or replacement product will be in warranty for the balance of the one year warranty period and an additional one month period No charge will be made for such repair or replacement Service and Repair Should the appliance malfunction you should first call toll free 1 800 947 3744 between the hours of 9 00 am and 5 00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a consumer with a problem Please refer to model number THSM350 when you call In Warranty Service USA For an appliance covered under the warranty period no charge is made for service or postage Call for return authorization 1 800 947 3744 Out of Warranty Service A flat rate charge by model is made for out of warranty service Include 10 00 U S for return shipping and handling We will notify you by mail of the amount of the charge for service and require you to pay in advance for the repair or replacement For Products Purchased in the USA but Used in Canada You may return the product insured packaged with sufficient protection and postage and insurance prepaid to the USA address listed below Please note that all customs duty brokerage fees if any must be paid by you and we will require you to pay the cost of customs duty brokerage fees to us in advance of our performing any service Risk During Shipment We cannot assume responsibility for loss or damage during incoming shipment For your protecti
20. s before using see Figures 1 5 The maximum capacity of the Stainless Steel Mixing Bow is 4 quarts Use Of Attachments Beaters Use for blending and beating mixes Dough Use for dough pie crust pasta dough Hooks and blending large amounts of dry ingredients together Use for whipping egg whites egg yolks sauce souffle mousse meringue and salad dressing x en HR ein gt ainar 6 Mixing Guide Mixing Procedure Minimum Stir Fold Use when stirring liquid ingredients or when a gentle action is needed to moisten dry ingredients Use when folding two portions of a recipe together like beating an egg white into a batter Use when mixing dry ingredients and liquid ingredients together alternately in arecipe or use when recipe calls for kneading until the dough isa dough ball Blend Beat Cream Use when creaming sugar and butter together Maximum Use when preparing a frosting from a recipe or a package Use to whip whipping cream or potatoes Use when beating egg whites Burst of Power Use to obtain the Maximum power level from any speed setting for tough mixing tasks How To Use Your Electronic Stand Mixer 1 Place Stand Mixer on a large stable surface and dide ON OFF Power Switch to OFF position Make sure the surface is clean and dry so the feet will hold the unit securely in place 2 Press and hold the Release Button and pivot the Mixer Head
21. ugged into a 120V AC electrical outlet only Do not leave this appliance unattended during use If this appliance begins to malfunction during use immediately turn the unit OFF and unplug the cord Do not use or attempt to repair the malfunctioning appliance If this appliance falls or accidentally becomes immersed in water unplug it immediately Do not reach into the water Do not use this appliance after it has fallen into or becomes immersed in water To reduce the risk of injury to persons or property never use this appliance in an unstable postion Do not use this appliance for other than its intended use POLARIZED PLUG Model TMSM350 has a polarized plug one blade is wider than the other To reduce the risk of electrical shock this plug isintended to fit into a polarized outlet only one wey 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 modify the plug in any way SHORT CORD INSTRUCTIONS A short power supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord Do not use an extension cord with this product ELECTRIC POWER If the electrical circuit is overloaded with other appliances your appliance may not operate properly It should be operated on a separate electrical circuit from other appliances Getting to know your Toastmaster Electronic Stand Mixer
22. upwerds see FIGURE 2 When the Mixer Head is securely in position you will hear a click Do not attempt to pivot the Mixer Head without first pressing the Release Button This could damage the Mixer 3 Place Turntable onto Mixer platform by placing knob into the large or small bow sot opening depending on which size bow is being used see Figure 3 NOTE Although the TMSM350 Mixer comes with only a 4Quart Stainless Steel bow you may purchase a smaller 1 1 2 qt bow P N 70511 to use wth the mixer as well Contact Consumer Service for purchasing information 4 Insert stem of the Beater or Dough Hook with the Hexagonal Collar into the hexagonal opening on the underside of the Mixing Head see FIGURE 4 If using the Wire Whisk insert stem of Whisk into the round opening on the underside of the Mixing Head see Figure 5 Turn dightly if needed to lock into place 5 Insert stem of the Beater or Dough Hook with the round collar into the round opening on the underside of the Mixing Head Turn dightly if needed to lock into place NOTE The Beater and Dough Hooks must be inserted into the correct opening as they are not interchangeable It is also necessary to insert the Beater and Dough Hooks wth the H exagonal Collar first Never use a Beater wth a Dough Hook as this may damage the unit and may woid your warranty 6 Place Stainless Steel Mixing Bow onto the Turntable 7 With Beaters Wire Whisk or Dough Hooks properly in place grasp ha
23. wth arubber or plastic spatula Do not strike Beaters or Dough Hooks against Mixing Bow to remove excess batter This could damage the Mixer parts 15 Carefully remove Mixing Bow from Turntable Pour ingredients from bow into desired container Use only arubber or plastic spatula to remove batter from Mixing Bow eats And Cleaning Unplug Stand Mixer from outlet 2 The Mixing Bow Beaters Dough Hooks and Wire Whisk may be washed in the dishwasher 3 Wipe the Stand Mixer and Turntable 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 asa guide We have found it may vary sightly because different climates and seasons result in a wide variety of humidity levels Watch the dough as you add the last 1 1 cups 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 amp Kneading The Gluten Development Stage Place ingredients in bow except last 1 1 cups flour Use the Dough Hooks at the beginning of the mixing stage to start the gluten development Then gradually add enough of the remaining flour to make a soft dough The dough should clean the sides of the
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