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14
• 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 incor-
porate ingredients uniformly.
• Liquid should not come closer than 1-inch of where the shaft attaches
to the motor housing.
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 depend-
ing on preference. It may be flavored as desired. For best results,
whip cream just before using.
FOR FOOD PROCESSOR ATTACHMENT
• When making compound butters, remove the butter from the refrigera-
tor and let it come to room temperature before blending the ingredients.
• Do not grind spices in food processor work bowl.
• Liquids in work bowl should not exceed 1½ cups. Use quantities
given in the recipe section as a guide.
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