Hamilton Beach 63325 Use & Care - Page 8

840203700 ENv03.qxd:Layout 1 5/18/11 5:09 PM Page 8 Whisk Tips • The 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 a clean, dry mixing bowl. Attach bowl and 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 up to 10 up to 8 Your stand mixer whips egg whites quickly. Watch carefully to avoid overwhipping. Here is 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. 8 WHIPPED CREAM Pour cold whipping cream into chilled bowl. Attach bowl and whisk. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below. AMOUNT 1 cup 1 pint SPEED up to 10 up to 8 Your 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.