Loading ...
Loading ...
Loading ...
11
• When blending into the blending beaker, for example when making
a fruit smoothie, cut most solid foods into ½ -1 inch pieces for easy
blending.
• Use the hand blender to make smooth gravies and pan sauces.
• Do not immerse motor body housing in water or any other liquid.
• When blending in the blending beaker, pour liquid ingredients in
first, unless recipe instructs otherwise.
• The hand blender is perfect for frothing milk for cappuccino or
lattés. Just warm milk in a small saucepan, and then pulse the hand
blender gently, being sure to keep the blending blade guard fully
submerged.
• 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 liable 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.
• Liquid should not come closer than 1-inch of where the shaft
attaches to the motor housing.
FOR POTATO MASHER
• When using the potato masher, it is best to use Low speed for
potatoes, which are starchy and should not be overworked. The High
speed can be used for other root vegetables like turnips and sweet
potatoes.
• To achieve a smoother and thicker root vegetable mash, add in 1 or
2 potatoes.
• The less you process potatoes the better. Mashing each section, by
using just 1 or 2 up and down motion, works best.
• Mash ingredients when they are hot—they will mash better and
more easily.
• Mash vegetables first, then add in the other ingredients, such as
milk, butter and seasonings.
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.
Loading ...
Loading ...
Loading ...