tescoma Cookie Shooter and Cake Decorator Instruction Manual
- May 15, 2024
- tescoma
Table of Contents
tescoma Cookie Shooter and Cake Decorator
Biscuit maker/cake decorator, metal
Excellent for easily and quickly preparing butter and cheese biscuits,
meringues, for decorating cakes, desserts, sandwiches, canapes, filling
doughnuts, etc. With 20 pressing rings, 4 decorating nozzles and a dispensing
features for small/large biscuits. Made of high grade stainless steel, safe
aluminum and resistant plastic. 3-year warranty.
LEGEND
- Handle
- Dispenser
- Handle nut
- Piston / Pfst / Pistone
- Reservoir
- Nut for pressing rings/nozzles
- Pressing in ring
- Decorating nozzle
INSTRUCTIONS FOR USE
Biscuit maker
Orient the piston by rotating it so that the serrations are not oriented
towards handle 1 and remove the piston from reservoir 2. Unscrew the nut for
the pressing rings and fill the reservoir with a cylindrical piece of dough 3
Insert the chosen pressing ring into the closure 4 and screw it back onto the
reservoir 5 Rotate the piston until the serrations are again oriented towards
the dispensing handle 6.
Butter and cheese biscuits
To prepare small biscuits, leave the dispenser positioned parallel to the
dispensing handle 7. To prepare large biscuits, move the dispenser to the
right 8 Set the biscuit maker onto an ungreased baking sheet and press the
handle until the first portion of dough is pushed out. Take away the first
portion of dough that comes out and clean the pressing ring. Press out a
biscuit onto the baking sheet by pressing the handle, lift the biscuit maker
and prepare more biscuits in the same way 9.
Cake decorator
Fill the reservoir with whipped egg whites, refrigerated whipping cream, or
fine cream, or spread 10 and attach the chosen decorating nozzle (11
Decorating food
Use the dispenser to regulate the size of the portion and repeatedly press
the handle 12 To decorate continuously, rotate the piston until the serrations
are not oriented towards the handle and press the piston 13
Notice: Do not put more filling into the cake decorator than you can use immediately; any unused filling becomes warm or begins to set, which makes it more difficult to apply.
Maintenance
Disassemble the biscuit maker/cake decorator after use. Wash and dry all parts. Clean under running water using normal detergents, and avoid using aggressive chemical substances, sharp objects and sand-based agents. Do not wash in dishwasher.
RECIPES
Biscuit maker
Butter cookies
Ingredients for 2-3 baking sheets of biscuits: 420 g plain flour, 250 g
softened butter, 150 g icing sugar, 3 egg yolks
Recipe: Process softened butter, egg yolks, flour, and sugar into dough and fill the press with the dough. Beware, the dough must not be refrigerated! Push out butter cookies onto a cooled ungreased baking sheet. Bake for 15 to 20 minutes at 160 °C. Remove the biscuits from the baking sheet while still warm.
Cheese biscuits
Ingredients for 2-3 baking sheets of biscuits: 200 g plain flour, 200 g
vegetable shortening, 200 g finely grated hard cheese (e.g. Edam), a pinch of
salt, and caraway seeds
Recipe: Blend flour, vegetable shortening, and finely grated cheese, process into plain dough, and fill the biscuit maker with the dough. Insert the chosen pressing ring into the biscuit maker, set the dispenser into the position for large biscuits and press out cheese biscuits onto an ungreased baking sheet. Brush with whipped egg before putting the biscuits into the oven and sprinkle with salt and caraway seeds. Bake for 15 to 20 minutes at 160 °C. Remove the biscuits from the baking sheet while still warm.
Cheese sticks
To prepare cheese sticks, use the same dough as for cheese biscuits and the
pressing rings with holes shaped as wavy strips 14. Push out long strips of
dough onto the baking sheet by repeatedly pressing the handle brush them with
whipped egg, sprinkle with salt and caraway seeds, and cut into sticks before
putting the baking sheet into the oven 16. Bake for 15 to 20 minutes at 160
°C. Remove the sticks from the baking sheet while still warm.
Cake decorator Meringues
Ingredients for 2 baking sheets of meringues: 120 g icing sugar, 60 g finely
grated coconut, 30 g breadcrumbs, 2 egg whites
Recipe: Blend egg whites with sugar and whip them over steam into a stiff
froth. Set aside and carefully blend in coconut and breadcrumbs. Fill the
reservoir with the mixture while still warm, insert the decorating nozzle with
the hole shaped as a star into the closure, and screw both together onto the
reservoir (17). Rotate the piston until the serrations are not oriented
towards the dispensing handle and push out meringues onto a baking sheet with
baking paper by intermittently pressing and releasing the piston 18). Leave
the meringues to dry for 60 minutes before putting them into the oven. Bake
for 15 to 20 minutes at 120 °C.