Bravetti EP595H Manual De Usuario

Step 2: As the ingredients start to form 

a ball, scrape down sides of bowl 

with a plastic spatula then remove 

your dough.

CAUTION: Do not use the mixer near the 

edge of a counter or table top where there 

is a risk of falling off.

Step 3: Depending on what recipe you 

are preparing, manually kneading 

the dough may be required. Place 

dough onto a well floured surface 

and knead until dough is smooth 

and elastic. This should take 

approximately 3-5 minutes 

depending on quantity.

Step 4: After kneading dough, place into 

a well greased, large mixing 

bowl. Place the bowl in a warm, 

draft-free area and cover with a 

clean dish towel. Allow dough to 

rest until it doubles in size.

Step 5: Plunge a fist into the centre of 

the risen dough to expel excess 

air. Then fold outer edges of 

dough into the centre several 

times. Remove dough from bowl 

onto a lightly floured surface.

Step 6: Place dough into baking tins, or 

cut and shape dough for making 

rolls, small loaves, or buns etc…

Step 7: Cover the dough with a clean dish 

towel and place in a warm, 

draft-free area till it rises. Then 

glaze the surface and bake.

1. High-Low Bowl Speed 

Selector

2. Mixer Head Release Button
3. On/Off – Beater Speed 

Selector 

4. Power Indicator Light
5. Mixer Head

6. Beater Eject Button
7. Stainless Steel Mixing Bowl
8. Mixing Bowl Base
9. Main Unit
10. Beaters (x2)
11. Dough Hooks (x2)

Topping breads and buns:

1. Sprinkle loaves or buns with sesame, 

poppy, or caraway seeds before baking.

2. Drizzle shredded cheese on top of loaf 

5 minutes before baking is over.

3. Sprinkle icing sugar on sweet buns or

muffins after they have cooled.

Glazes:
1. Any time before or during baking 

glazes can be brushed on top of dough.

Before Baking:
1. For a shiny crust – brush 

top with cream or evaporated milk.

2. For a glossy crust – brush with beaten egg

whites.

After Baking: For a matt finish, brush with 
melted butter or margarine.

Over beating, l

1. Make sure all ingredients are at room 

temperature and warm the bowl if 

weather is cold.

2. Add flavoring and essences to the 

shortening for a better flavor.

3. When creaming butter and sugar beat 

until light and creamy.

4. Beat whole egg until incorporated 

into batter before adding the next 

when more than one is required.

5. Divide flour and liquid into two 

portions and alternately add with the 

liquid on low speeds.

6. Cooking times and temperatures are 

meant only as a guide. Light mixtures 

should spring back when lightly 

touched and heavier cake mixes 

should be tested using a toothpick. 

Fruit cakes should be tested using a 

small sharp knife. This should be 

done towards the end of the 

suggested cooking time.

Sponge cakes shrink-

Unbalanced ingredients, over beating 

egg whites, sudden changes in 

temperature or draught when removing 

from oven.

Cakes do not Rise-

Mainly due to over beating, but can also 

be caused by oven being to hot during 

the first part of cooking.

Centre of Cakes Sink-

Too much fat, raising agent, liquid or 

sugar; too little flour; under cooking or 

cooking too slowly.

Cakes Run Over Edges of Pans-

Overfilling cake pans, oven too cool, too 

much sugar, too much raising agent.

Hard Outer Crust-

Too much flour, too little sugar, over 

mixing, oven too hot.

Moist, Sticky Outside-

Too much sugar, over beating, under 

baking.

Coarse Crumbly Texture

ow baking temperatures.

Voltage:

120V.,  60Hz.

Power:

480 Watts