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14
• Do not fill mixing containers too full. The level of mixture will rise
when blending and can overflow.
• Liquid should not come closer than 1 inch of where the shaft
attaches to the motor housing.
• Using a gentle up-and-down motion is the best way to blend and
incorporate ingredients uniformly.
• To whip air into a mixture, always hold the blade just under the
surface.
• When using a nonstick cooking surface, be careful not to scratch
the coating with the hand blender.
• To purée a soup, use the hand blender to blend the soup ingredients
to the desired consistency using a gentle up-and-down motion right
in the saucepan or pot.
• When blending ingredients right in a pot or pan, tilt the pan away
from you to create a deeper area for blending to prevent splatter.
• Do not let hand blender stand in a hot pot on stove while not in use.
• Use the hand blender to make smooth gravies and pan sauces.
• The hand blender is perfect for frothing milk for cappuccino or
lattes. 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 immerse motor body housing in water or any other liquids.
FOR WHISK ATTACHMENT
• Do not immerse whisk attachment gearbox in water or any other liquids.
• 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.
• 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.
• Beating the egg whites too long causes them to dry out and become
less stable.
• 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.
• It may also be used for any task that you would normally whisk by
hand, like crêpe batters or eggs for omelets.
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