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13
FOR WHISK ATTACHMENT
• Do not immerse whisk attachment gearbox in water or any other liquid.
• Use the whisk attachment for beating heavy cream or egg whites.
• When beating egg whites use a very clean metal or glass bowl, never
plastic. Plastic can contain hidden oils and fats that can ruin the
delicate egg white foam. To help stabilize the egg whites, add
1
/
8
teaspoon of cream of tartar per egg white prior to beating them. (If
using a copper bowl omit the cream of tartar.) Beat the egg whites until
desired peaks form.
• It may also be used for any task that you would normally whisk by
hand, like crêpe batters or eggs for omelets.
• Beating the egg whites too long causes them to dry out and become
less stable.
• When adding sugar to beaten egg whites, add it slowly when soft
peaks just begin to form and then continue beating to form desired
peaks.
• When beating heavy cream, if possible and time allows, use a chilled
bowl and chill the whisk attachment. The best shaped bowl for
whipping cream is one that is deep with a rounded bottom to minimize
any splatter.
• The cream should come out of the refrigerator just before whipping.
Whipped cream may be used at either soft or firm peaks depending on
preference. It may be flavored as desired. For best results, whip cream
just before using.
FOR FOOD CHOPPER/GRINDER ATTACHMENT
• When making compound butters, remove the butter from the
refrigerator and let it come to room temperature before blending the
ingredients.
• Some spices may scratch the work bowl.
• Liquids in work bowl should not exceed 1½ cups. Use quantities given
in the recipe section as a guide.
• Do not overload work bowl. For best results most foods should not
reach more than
2
∕
3
of the way up the work bowl.
• Do not attempt to chop fruit pits, bones or other hard materials, as
these are liable to damage the blades.
• Do not immerse food processor cover in water or any other liquid.
• Do not operate chopper/grinder attachment for more than
30 seconds continuously.
• The size of pieces you put in bowl should be about the same size to
achieve even results.
• For raw ingredients: peel, core and/or remove seeds and pits. Food
should be between ½ and 1-inch, depending on hardness of the food.
• Pulse food in 1-second increments to chop. For the finest chop,
process continuously. Watch ingredients closely to achieve desired
consistency and scrape the work bowl as necessary.
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