Hamilton Beach 63224 Use & Care - Page 11

840142500 ENv00.qxd 10/25/05 9:11 AM Page 11 Wire Whisk Tips • A whisk is designed to whip liquids, such as egg whites and cream. Do not use the whisk for mixing thick mixtures such as dough, fudge, or mashed potatoes • Your mixer is designed to whisk a minimum of 2 large egg whites or 1 cup of cream. Mixer performance is enhanced as the tip of the whisk is immersed into the liquid. If smaller quantities are needed, a hand mixer is recommended. Egg Whites Place egg whites in clean, dry mixing bowl. Attach bowl and wire whisk. To avoid splashing, gradually turn Speed Control to desired speed. See chart below. AMOUNT 2 to 4 egg whites 6 or more egg whites SPEED to 10 to 8 Your Hamilton Beach® Stand MIxer whips egg whites quickly. Watch carefully to avoid overwhipping. Here's what to expect: Frothy Large, uneven air bubbles. Begins to Hold Shape Air bubbles are fine and compact; product is white. Soft Peak Tips of peaks fall over when whisk is removed. Almost Stiff Sharp peaks form when whisk is removed, but whites are still soft. Stiff but not Dry Sharp, stiff peaks form when whisk is removed. Whites are uniform in color and glisten. Stiff and Dry Sharp, stiff peaks form when whisk is removed. Whites are speckled and dull in appearance. Whipped Cream Pour cold whipping cream into chilled bowl. Attach bowl and wire whip. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below. AMOUNT 1 cup 1 pint SPEED to 10 to 8 Your Hamilton Beach® Stand MIxer whips cream very quickly. Watch cream closely during whipping because there are just a few seconds between whipping stages. Look for these characteristics: Begins to Thicken Cream is thick and custard-like. Holds its Shape Cream forms soft peaks when whisk is removed. Can be folded into other ingredients when making desserts and sauces. Stiff Cream stands in stiff, sharp peaks when whisk is removed. Use for topping on cakes or desserts, or filling for cream puffs. 11