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14
• Do not let hand blender stand in a hot pot on stove while not in use.
• Do not attempt to blend fruit pits, bones or other hard materials, as
these are likely to damage the blades.
• Do not fill mixing containers too full. The level of mixture will rise
when blending and can overflow.
• To whip air into a mixture, always hold the blade just under the
surface.
• Using a gentle up-and-down motion is the best way to blend and
incorporate ingredients uniformly.
• Use the hand blender to make smooth gravies and pan sauces.
• Do not immerse motor body housing in water or any other liquids.
FOR FOOD CHOPPER/GRINDER ATTACHMENT
1. Do not overload work bowl. For best results, most foods should not
reach more than
2
∕
3
of the way up the work bowl.
2. Do not attempt to chop fruit pits, bones or other hard materials, as
these are likely to damage the blades.
3. 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
4. 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.
5. The size of pieces you put in bowl should be about the same size to
achieve even results.
6. Do not operate chopper/grinder attachment for more than
30 seconds continuously.
7. Liquids in work bowl should not exceed 1½ cups. Use quantities
given in the recipe section as a guide.
8. Some spices may scratch the work bowl.
9. When making compound butters, remove the butter from the
refrigerator and let it come to room temperature before blending the
ingredients.
10. Do not immerse chopper/grinder cover in water or any other liquids.
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.
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