Preparing Pie Crusts; Tips & Suggestions - Inventum cc 08 Gebrauchsanleitung

or until a toothpick inserted into the center comes out
clean.
It is also possible to use a convenient mix for cake or
muffins. prepare the mixes according to the directions on
the package.
more recipes and tips are available at the website:
www.inventum.eu or contact the customer service of
Inventum.
5 | PreParing Pie crusts
use prepared pie crusts, packaged mixes for pie crusts or
your own favorite pastry recipe.
allow refrigerated pie crusts to soften or come to room
temperature as package directs. roll out as for a pie or
unfold the crust as directed.
• One 9-inch pie crust can be cut with the larger side of
the pie crust tool to make 8 bottom crusts, that can be
shaped and formed in the cooking reservoirs using the
forming tool.
• use two 9-inch pie crusts to make 8 mini pies,
empanadas or other treats. use the larger side of the
pie crust tool to make 8 bottom crusts and the smaller
side of the pie crust tool to make the top crusts.
always place pie crusts in a cold cupcake maker - do
not preheat.
If making more than one batch of pies, allow the
appliance to cool for 5 to 6 minutes between batches.
this allows the bottom crust to properly form to the
cooking reservoir.
for a 2-crust pie, shape the bottom crust into the
cupcake maker, fill and then place the top crust on the
pie. use the smaller side of the crust cutting tool to cut
away excess dough. Bake about 12 to 18 minutes or until
the filling is done and the crust is browned. for the best
results, select thicker pie fillings and do not over fill the
pies - usually about 2 to 3 tablespoons of filling is perfect.
for a 1-crust filled pie (or crust cups), shape the bottom
crust into the cupcake maker. Bake about 10 minutes or
until crust is browned. remove, cool and fill.
large side of crust cutter to
cut bottom crust
small side of crust cutter to
cut top crust
mold bottom crust into
cupcake maker with tool
place top crust and use
small side of crust cutter
to cut away excess dough
6 | tiPs & suggestions
• the cupcake maker does not have to be preheated
for cupcakes. just spoon the batter into the cooking
reservoirs and bake. However, it works just as well to
spoon the batter into a hot cupcake maker. this makes
it easy to do several batches of cupcakes or muffins in
succession. use caution as the cupcake maker is hot.
• always begin with a cold cupcake maker when baking
pies, quiches and other recipes that require shaping or
pressing pie crust or pastry into the cups.
• cupcakes or muffins are very fragile and hot when just
baked. carefully remove them from the cupcake maker
and place on a wire rack to cool. use a non-metallic
heat-resistant tool. allow the cupcakes or muffins to
stand about 5 minutes before serving, even if you wish
to serve warm muffins.
• most cupcakes bake in 5 to 8 minutes. to determine if
cupcakes are done, insert a toothpick into the center of
the cupcake; if it comes out clean the cupcakes are
done.
• use paper baking cups if desired when baking cupcakes
and muffins. they make removing and serving cupcakes
and muffins easy. Paper baking cups are required for
brownies and cheesecake as the baked brownies or
cheesecakes are so hot and delicate and must cool some
before they are firm enough to hold their shape. do not
use paper baking cups for pies and tartlets. additional
paper baking cups may be purchased online at www.
inventum.eu or at baking shops.
• use the piping bag to decorate cupcakes. Or use a
disposable pastry bag or sip-top food storage bag
to decorate or easily fill the cooking reservoirs of the
cupcake maker. fill the bag with the prepared batter
and clip one of the corners off the bag. Squeeze gently
to push batter from the corner of the bag.
decorating tiPs
• make a variety of cupcake flavors and various frostings.
Let family or guests select their favorite flavor and
decorate as they prefer.
• Leave cupcakes unfrosted for easy packing in a lunch
box or when traveling in the car.
• Split cupcakes or muffins horizontally and fill with
frosting, jam, preserves, lemon curd or cream cheese.
• tint frostings into complementary colors, holiday
colors, the colors of a team or sports mascot or just
your favorite. frost cupcakes with one color or frost
some cupcakes in different colors and group them on
serving platters.
• use the tip of a knife or offset spatula to spread the
frosting, or fill a decorating bag and pipe the frosting.
for a quick, easy, yet very decorative frosting, fit the
decorating bag with the star-tip and make a large star
on top of each cupcake.
• drizzle swirls of melted dark chocolate over a white
frosted cupcake or melted white chocolate over dark
chocolate frosted cupcakes.
toPPings & additions
Sprinkle tops of frosted cupcakes with sprinkles. Other
candy toppings might include:
• mini chocolate chips
18
• jelly beans