Dualit 88460 mixer
Contents
1. Beat the butter and sugar for 10 minutes or so which is really easy with the power of your hand mixer This incorporates air into the butter which goes pale and fluffy as a result This air helps the cake to rise Add the egg very slowly drip by drip from the jug Beat the mix really well before each addition Curdling is a failure of the whole process of emulsion You will see the liquid and fatty solids separate out which is a real nuisance On a slow speed try adding a little flour or ground nuts from the recipe a spoonful at a time to save the situation 14 a Even if you are unable to to rescue do not despair A curdled mixture will still make a respectable cake 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 Pag 5 SAVOURY d HOT CAULIFLOWER CHEESE SOUFFLE makes 8 small or 4 large servings These are deceptively easy to make Tasty and reliable 300g 1102 cauliflower cut into little florets 40g 177 oz butter 225g 80z grated Cheddar or Gruyere cheese after removing rind 4 tsp milk 1 level tbsp English mustard made up 2 small eggs separated Salt and freshly milled pepper You will need 4 large 13cm 5 inch diameter ramekin dishes or 8 small ones and a large baking sheet to put them on Preheat oven to 200C 400F M6 Make sure that you have a rack placed near to the top of the oven Put the baking sheet in the oven to heat Cook the2. e Preheat oven to 170C 325F M3 Grease a tartlet tray For biscuits line a baking tray with baking parchment Cut the pastry into circles with a cookie cutter place on the tray and bake for 7 10 minutes or until dry Sprinkle biscuits with caster sugar as they come out of the oven 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 Pag 4 Dualit CE DUALIT LiMiTED COUNTY OAK Way CRAWLEY WEST Sussex RH11 7ST TELEPHONE 44 0 1293 652 500 FACSIMILE 44 0 1293 652 555 EMAIL info dualit com WEB www dualit com a
3. meringues and mousses Whipped cream takes only moments to produce with the balloon whisk The Dough Hooks Use the dough hooks for pastry and biscuit dough recipes that use soft butter or oil and for breads that include olive oil Due to their clever action they mix dough thoroughly and quickly e The Beaters The Dualit hand mixer is a powerful tool and the beater attachments can make a heavy mix smooth take lumps out of a sauce mix together cake ingredients or cream sugar and eggs together to make custard and ice cream Making mayonnaise is no longer a tricky task SPEED SETTINGS Refer to the following mixing guide for your speed selections y Speed Function 0 Off Standby and storage Please note the beaters will only eject if set to the OFF position a 1 Blend To combine liquids or to knead amp mix dough 2 Stir To prepare sauces gravy and puddings 3 Mix To prepare batters and mixes 4 Beat To cream butter and sugar make biscuit mix cake mixes and icing 5 Whip To whip light and fluffy mixtures make whipped cream beat eggs and mash potatoes As you add ingredients the consistency of the mixture may change and you may require a higher or lower speed setting 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 Pag USING YOUR HAND MIXER GETTING STARTED T V Before handling the beaters dough hooks or balloon whisk 6 ensure the mixer is
4. or damaged it e You provide a receipt to show where and when you purchased your hand mixer It has not been modified It has been used for the purpose for which it is intended This guarantee does not affect your statutory rights Dualit Ltd does not assume any responsibility for incidental or consequential rights Call the Dualit UK customer care line on 44 0 1293 652 500 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 este Dualit a D DUALIT HAND MIXER C O OKBOOK a 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 Pagejil THE SECRETS OF SUCCESS dh dh DAILY USES FOR YOUR HAND MIXER D Frightened of making sauces or using packet mixes because they go lumpy Simply immerse the beaters into the sauce still in the pan and run on a low speed Plunge the beaters into mashed potato to fluff it up for dinner party standard see page 17 Make savoury hot souffl s a frequent item on your menu so impressive but really easy with your Dualit hand mixer see Souffl recipe page 15 Produce quick and healthy mousse desserts Whisk some egg whites to a stiff peak see page 12 and a little cream in separate bowls fold into a fruit pur e and serve Alternatively fold whites in Greek yogurt or fromage frais Drain in a fine sieve and serve with berries Make a habit of whipping cream it takes little time and can turn a dull cake or plain
5. lined with baking parchment Preheat oven to 150C 300F M2 Put the sugar in a measuring or similar shaped jug for easy pouring Follow instructions for Whisking Egg Whites page 12 Before you begin to whisk the whites add the cream of tartar lemon juice and salt When the whites are foamy and bubbly add half the sugar pouring in a steady stream but not taking too long while continuing to whisk to firm peak stage Gradually fold in the rest of the sugar with a spatula Using two spoons drop the mix in small equal sized balls onto the baking sheets 22 a Dip your finger in cold water and smooth down any little tails which might otherwise darken in the oven Bake for 15 minutes on a low shelf Before the meringues colour open the oven door and turn off the heat After 10 minutes shut the door turn the oven on to 50C 150F LOW to dry them out for an hour Turn off and leave in the oven for 3 4 hours Peel meringues off the paper If they are stuck rub them gently beneath the paper with a damp cloth this will release them Store in an airtight tin where they will keep for months 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 Pag 3 CAKES BISCUITS AND DESSERTS C SWEET PASTRY enough for two 8 inch tart cases Pp ww Use to make tarts or tartlets to fill with fresh summer fruits and cream or for making short vanilla biscuits makes 600g 1 Ib 5oz 200g 7 oz unsalt
6. speed Add the olive oil and mix for another minute on slow speed increasing to full speed until all is combined and you have a smooth dough If it appears too dry sprinkle over a few drops of water and work this into the mixture until smooth again Form dough into a ball place in a medium sized oiled bowl cover with clingfilm and wait it has risen and doubled in size This should take 20 30 minutes Remove from bowl and squeeze the dough Preheat the oven to 210C 410F M6 7 16 aa Chop the dough into pieces each weighing about 50g 20z and roll them into tight little balls Place on a non stick baking tray covered with a plastic sheet and leave for about 40 minutes in a draught free place until doubled in size Dredge generously with flour and bake for 10 minutes Hamburger buns can be made by gently rolling out the little balls with a rolling pin Paint the top of each bun with water dip into a tray of sesame seeds and stand upright again Proceed as above but no flour dredging is required 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 Pag 7 C SAVOURY JC SAVOURY SAUCES d CREAMY MASHED POTATOES serves 4 to 6 Dd LIME BUTTER d This takes mashed potatoes into another dimension Mash made in this way can double as a sauce for a roast or grill 800g 1 Ibs large floury potatoes a bit old are best 60g 20z butter 200ml 7fl oz whole milk salt and fresh
7. 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 eet uvalit et DUALIT HAND MIXER INSTRUCTION MANUAL GB 04 06 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 Pease ly Best plugged in product 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 Pag C CONTENTS INSTRUCTION MANUAL HAND MIXER COOK BOOK INTRODUCTION 5 2 ime toes 4 THE SECRETS OF SUCCES 11 to 14 SAFETY PRECAUTIONS eene 4 amp 5 DAILY USES FOR YOUR MIXER FEATURES ssscsessssesessssessseesesesseseeees 5 WHISKING AND BEATING PARTS amp CONTROLS eene 6 WHIPPING CREAM USING YOUR HAND MIXER 7to 8 THE CREAMING PROCESS THE ATTACHMENTS amp THEIR USES SAVOURY oe citi he Red 15 to 17 SPEED SETTINGS CAULIFLOWER CHEESE SOUFFLE GETTING STARTED LITTLE ROLLS amp BURGER BUNS SERVICING cios avt den 9 CREAMED MASHED POTATOES RETRACTABLE CORD SAVOURY amp SWEET SAUCES 17 amp 18 CARE amp STORAGE LIME BUTTER CGHARANTEE MAYONNAISE BRANDY LOVERS BUTTER amp CREAM CAKES BISCUITS amp DESSERTS 19 to 23 CREAM FOR CAKES CHOCOLATE CAKE amp ICING FRENCH APPLE CAKE PERFECT MERINGUES SWEET PASTRY 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 Pag THE DUALIT HAND MIXER Thank you for choosing the Dualit hand mixer It is an invaluable kitchen tool and makes light work of whisking mixing and c
8. E Using the balloon whisk beat the butter until white and fluffy Stir in the zest and enough salt lime juice and Tabasco to give it a good flavour Scrape it out of the bowl and lay in a straight line approximately 12cm 5 inches long on aluminium foil Roll the foil round the lime butter to form a sausage Twist the ends like a toffee wrapper Store in the freezer in a plastic bag e To take a slice cut through the foil with a hot knife into nice rounds Vo cm thick just under inch Unctuous and smooth mayonnaise is a classic summer accompaniment for fish and seafood dishes and for enriching salads 3 egg yolks 1 tbsp wine vinegar or lemon juice V tsp salt Y tsp French mustard 285ml 430ml pint olive oil sunflower oil or a mixture of each which should feel warm to the touch not from a cold larder salt and freshly milled pepper Pour some hot water into your mixing bowl and put in the eggs in their shells to warm while you assemble the ingredients 18 a Drain and dry the bowl and separate the eggs Using the beaters whisk the yolks for about 2 minutes at high speed until pale and sticky adding the vinegar or lemon juice salt and mustard as you go Slow the speed and start to trickle in the oils this is easiest poured from a jug Let each drop be absorbed before adding the next When half the oil has been incorporated the rest can be added a little fast
9. age 12 Fold into the mixture and then pour into the tin 20 a Bake in the centre of the oven for 134 hours or until the middle is spongy to the touch and a skewer comes out clean Cool in the tin C CHOCOLATE ICING This easy icing has a wonderful gloss and makes pretty decorations when used with a piping bag 240g 8 oz plain good quality chocolate 200ml 7fl oz sour cream or cr me fraiche Melt the chocolate in a bowl Remove from the heat and cool a little Using the beaters on a slow speed whisk in the sour cream giving the mixture time to darken and shine As soon as it is firm enough to spread smooth over the cake with a table knife 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 Pag al C CAKES BISCUITS AND DESSERTS C FRENCH APPLE CAKE This is an unusual cake which makes a lovely dessert The tartness of the apples gives it a fresh and light quality which is welcome at the end of a good meal 500g 1 Ib tart cooking apples e g Bramleys or Granny Smiths 75g 302 self raising flour 1 level tsp baking powder 125g 40z caster sugar 75ml 2 fl oz milk 50g 2oz melted butter 2 medium eggs beaten soft butter for greasing cake tin You will need a deep 20cm 8 inch cake tin a cooling rack and baking parchment Topping 75g 30z butter very soft 100g 3202 caster sugar 1 tsp vanilla essence a medium egg beaten icing sugar Prehea
10. and mixer has 5 precision speeds allow you to choose the speed that best suits the foods you are preparing The control settings are indicated by speeds 1 5 see page 7 for guide The beater ejector button 1 allows for easy release of the beaters 6 For safety the speed control 2 must be set on 0 to release the beaters 6 Rubber grips are on the swivel base 4 ensuring the mixer is steady in the rest position Also assist winding the power cord 5 into the body 8 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 Pag D PARTS AND CONTROLS Before using the hand mixer check the following items are in the box If any of the items are missing or damaged please contact the place of purchase Eject button Speed control Easy grip handle Swivel base Power cord Dough hooks oo O Flat beaters Balloon whisk Q Plug storage Main body Oo 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 Pag USING YOUR HAND MIXER dh dh THE ATTACHMENTS AND THEIR USES x d amp SPEED SETTINGS WP wy The Balloon Whisk The balloon whisk is a joy and holds the secret of beating egg whites and cream successfully It is the perfect tool for incorporating air into light ingredients to create feather weight results Use the balloon whisk for hot cold and frozen souffl s and to whisk egg whites for light sponges
11. dessert into something delicious Whipped cream is a perfect accompaniment to hot apple pie fruit puddings and tarts The contrast of cold cream with a hot pudding is something special Sandwich homemade biscuits see recipe page 23 with whipped double cream berries and a dab of ice cream for an instant dessert Bake a cake for tea The hand mixer makes light work of knocking up a packet cake mix for children s tea time treats Whiz up a pancake mixture Pancakes are always popular especially for the children s supper and they can help make them 11 a Use a packet mix or simply make your own break 2 small eggs into a medium sized bowl add 2 heaped tablespoons of flour a pinch of salt 140ml 14 pint milk 2 tbsp sparkling mineral water or beer if you have some open Using the beaters at a medium speed mix it all together thoroughly Scrape down the sides of the bowl and on a fast speed beat to a smooth cream Allow to stand for at least half an hour before making pancakes Egg yolks and sugar beaten to the ribbon is called for in some recipes which sounds daunting The beaters make easy work of this Test by lifting the beaters slowly out of the mixture which when ready will run off in a ribbon like consistency 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 Pagel2 THE SECRETS OF SUCCESS Choose a bowl larger than you think you need ingredients need space to move The bo
12. e shiny and just soft enough to spoon Overbeaten How to tell This can occur within a split second after the stiff peak stage You will see a solid mass which is unredeemable The whites have lost the gloss amp look unappetising and a spoon cuts through the mixture like a knife If you re not confident about when to stop use the balloon whisk in your hand from the soft peak stage once the hard work has been done Only a few more whisks are needed for perfect stiff peaks 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 PageN3 THE SECRETS OF SUCCESS dh dh WHIPPING CREAM P Of all the creams on sale there are two that are suitable for whipping double cream and whipping cream They contain the correct amount of butterfat to hold air in the cream which fluffs it up Use either the balloon whisk or the beaters Whipped double cream becomes thick and holds its shape over time Use for filling and decorating cakes trifles gateaux and parfaits and when advance preparation is required Whipping cream with its soft yielding consistency is a perfect accompaniment for fruit puddings pies and chocolate desserts Whisk until the mixture has doubled in volume but is still spoonable It should slip easily about the bowl Refrigerate Do not keep for longer than an hour it may become runny again Producing whipped cream is straightforward and there are just two basic rule
13. ed butter cubes 100g 3 2 oz caster sugar 2 tbsp beaten egg Ve tsp vanilla or dark rum 300g 11 oz flour Use the dough hooks The butter should be a soft almost melting consistency n a medium sized bowl using medium to high speed mix the butter and sugar until creamy and you can see the trail of the dough hooks Add the egg and vanilla beating until the egg is fully incorporated Add the flour and mix on medium speed until the dough starts to cling round the dough hooks in large chunks e Working in the coolest conditions possible tip the dough out onto a counter and gather it up in your hands squeezing it gently to form a smooth sausage shape with no cracks Handle it lightly or it may get oily Chill for a couple of hours in the fridge before rolling out To make a tart case Preheat oven to 160C 310F M2 3 Line the tin with pastry and trim off the edges neatly Bake the case blind line the pastry with baking parchment or foil larger than the case so that it comes up the sides and fill with rice or baking beans Bake for 30 minutes 23 a e Remove rice beans and parchment foil and return to the oven for a further 20 to 30 minutes at 170C 325F M3 to dry out keep an eye on it as you do not want it to turn dark brown Cool before filling with whipped double cream and fresh fruit e g strawberries raspberries blueberries etc Serve immediately To make individual tartlets or biscuits
14. er by the tablespoon Add salt and pepper to taste Store in sealed jar in the fridge until required 250107 Hand Mixer manual artwork qxp C 25 01 2007 15 32 PageN9 SWEET SAUCES CAKES amp DESSERTS C BRANDY LOVERS BUTTER AND CREAM E P Brandy butter is a Christmas essential Pile onto a pretty glass dish for serving with a steaming Christmas Pudding 200g 7oz best unsalted butter very soft 80g 3oz caster sugar 80g 3oz icing sugar 6 tbsp Cognac or brandy With the balloon whisk beat the butter until white and fluffy Beat in the sugars a little at a time Add the brandy carefully and slowly to avoid the mixture separating Cover and chill Brandy cream is ideal for filling profiteroles It is also a less rich alternative to brandy butter and is terrific with mince pies fruit tarts steamed puddings etc 285ml 12 pint double cream 1 tbsp icing sugar 1 tbsp brandy e Whisk the double cream with the balloon whisk until lightly whipped then whisk in the icing sugar and brandy Whisk carefully until thick shiny and not quite stiff CREAM FOR CAKES gt Use double cream for sandwiching two layers of a cake and for decorating the top and sides Do not use whipping cream as it becomes soft and watery over time If you enjoy piping cream into decorations whipped double cream is ideal Use a medium to small piping bag as the warmth of your ha
15. florets in boiling salted water drain and dry With half the butter grease the ramekins and divide the florets among them Melt the remaining butter in a small pan over a gentle heat then add the cheese When melted stir in the milk and mustard Remove from heat and stir in the egg yolks together with plenty of salt and pepper 15 a Using the balloon whisk whisk the egg whites with a pinch of salt until stiff see Whisking Egg Whites page 12 Fold into the cheese mixture and spoon over the cauliflower florets Place the ramekins on the preheated baking sheet return to the oven and cook until the souffl s are risen and golden about 10 12 minutes Serve immediately 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 Pag 6 C SAVOURY C LITTLE BREAD ROLLS AND HAMBURGER BUNS makes 8 9 D Making your own bread rolls is truly impressive and fills the house with a welcoming aroma The dough hooks make light work of kneading 280g 10 20z strong flour 1 level tsp salt 1 level tsp caster sugar 2 level tsp dried yeast granules 160ml 5 fl oz warm water 2 tbsp olive oil extra oil and flour sesame seeds optional Always make breads in a warm kitchen using warm utensils to help the yeast to activate Sift the flour and salt into a medium sized bowl Dissolve the sugar and yeast in a jug with the water and add to the flour Using the dough hooks mix for a minute at medium
16. ly milled pepper Peel the potatoes cut into quarters lengthwise cover with cold water in a saucepan add salt and boil gently until soft Test by pressing a potato with the back of a spoon against the side of the pan it should crush easily Drain the potatoes well return them to the dry pan place on a gentle heat and shake them to steam off the excess moisture Heat the butter and milk in a small pan until boiling Tip potatoes into a deep bowl break them up roughly with a fork and then with the beaters on slow speed On medium speed continue whisking gradually adding the buttery milk Add salt and pepper to taste For extra smooth and fluffy mash change to the balloon whisk and work until creamy and frothy If you cannot serve immediately cover with a thin film of milk and cool Reheat in a microwave or hot oven 17 a So simple but so effective make in advance and use as required Makes about twenty four slices Serve on chicken or fish steaks hot off the grill As you take them to the table the butter oozes and melts and forms a tasty sauce The lime butter can be stored in the freezer and slices cut as you need them 200g 70z best unsalted butter very soft the zest of 6 limes lime juice to taste salt Tabasco sauce aluminium foil 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 Pagel8 SAVOURY SAUCES aa dh LIME BUTTER C MAYONNAIS
17. n the rim of bowls especially glass bowls To remove any excess ingredients off the beaters 6 use a rubber or plastic spatula to scrape off 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 Pag SERVICING RETRACTABLE CORD CARE amp STORAGE P Q GUARANTEE C Y wp After each use for easy and tidy storage wind the power cord 5 into the body of the mixer by turning the swivel base 4 clockwise in the direction shown by the arrow on the mixer body 8 PA AE To prevent cord damage always pull power cord 5 out gently If the cord jams rotate the swivel base 4 counter clockwise half a turn then pull out the cord 5 Do not pull cable past the red indicator on the power cord 5 Unplug electric cord 5 from electrical outlet before cleaning Wipe the mixer body 8 clean with a dry cloth Wash the beaters dough hooks and whisk 6 in hot soapy water after each use Rinse thoroughly and dry Beaters dough hooks and balloon whisk 6 are all dishwasher safe Detach the beaters 6 from the mixer and store them carefully The mixer should be stored with the cord 5 retracted into the body 8 and stood on the swivel base 4 The plug 5 should be plugged into the defined holes 7 a If your mixer malfunctions within one year from the date of purchase we will at our discretion repair or replace it free of charge provided You have not misused neglected
18. nd when using a large one may curdle the cream Whisk the cream until stiff Spread over the cake or fill the piping bag and decorate it is easier than you may think Finish with chopped nuts flaked almonds candied violets or rose petals grated chocolate or hundreds and thousands 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 Paget20 CAKES BISCUITS AND DESSERTS a dh CHOCOLATE CAKE P A great cake easy to cut and serve Iced with sour cream and chocolate Icing it befits a special occasion 225g 80z plain good quality chocolate broken into squares a little milk 1 tsp vanilla essence 225g 80z butter 175g 60z caster sugar 4 eggs yolks amp whites separated 55g 2oz ground rice 120g 402 plain flour 1 tsp baking powder a little butter a deep 20cm 8 inch cake tin e Preheat oven to 175C 350F M3 Grease the tin with butter and line base and sides with baking parchment Break up the chocolate and melt into the milk and vanilla in a bowl placed over a pan of barely simmering water In a separate bowl cream together the butter and sugar using the beaters see The Creaming Process page 14 Add the egg yolks one at a time beating well between each addition At a slower speed gently beat in the melted chocolate mixture Sieve the rice flour and baking powder and mix in slowly Using the balloon whisk whisk the egg whites until stiff see Whisking Egg Whites p
19. ng ovens Close supervision is necessary when the mixer is used by or near children or by anyone with a disability that might make it difficult to use 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 Pag SAFETY PRECAUTIONS P FEATURES D Remove attachments 6 from mixer before washing Do not place mixer or bowls on or near a hot burner or in a heated oven Do not use the mixer for purposes other than the intended use Adjust the speed control 2 to 0 and unplug from outlet when not in use Do not disassemble the unit until the motor comes to a complete stop Any plug that has been cut from power supply cord should be disposed of immediately Inserting any cut off plug into a socket outlet is hazardous Never use the plug 5 without the fuse cover fitted Ensure any replacement fuse has the same current value as the original fuse e Replacement fuses are available from Dualit Ltd and should be ASTA approved to BS1362 Connect the appliance to an earthed wall socket e Never leave the appliance unattended when in use Servicing should be performed by an authorised service representative Do not use outdoors Note This mixer is intended for household use only SAVE THESE INSTRUCTIONS The power cord is retractable It coils into the main body of the mixer for neat and clean storage The plug can be inserted into the head of the mixer 7 for tidy storage The h
20. reaming with minimum washing up It is the first hand mixer to feature a balloon whisk normally found only in professional kitchens Driven by a 300 watt heavy duty motor the Dualit hand mixer makes light work of preparing many foods SAFETY PRECAUTIONS IMPORTANT SAFEGUARDS READ ALL INSTRUCTIONS CAREFULLY BEFORE USING THE HAND MIXER a SAFETY PRECAUTIONS Always follow these safety guidelines and warnings when using the hand mixer to avoid personal injury or damage to the appliance Before plugging in check that the voltage on the rating label is the same as the mains supply To protect against risk of electrical shock do not put the mixer in water or any other liquid Unplug from outlet when not is use before putting on or taking off parts and before cleaning Avoid contact with moving parts Keep hands jewellery hair clothing and other utensils away from beaters during operation to prevent personal injury or damage to the mixer a Do not operate the mixer with a damaged cord or plug if the appliance malfunctions or is dropped or damaged in any way Return appliances to the nearest authorised service centre for examination repair and electrical or mechanical adjustment The use of attachments not recommended or sold by the manufacturer may cause fire electric shock or injury Do not let the cord 5 hang over the edge of the table or counter or touch hot surfaces includi
21. s for success keep the cream cool while you work or it will turn yellow and slippery do not over whip or it will become dry claggy and may be unusable For successful results on warm days cool the cream bowl and whisk in the fridge When ready pour cream into the bowl and work the whisk on medium speed in a circle 13 a To avoid over whipping stop whisking just before achieving the consistency you wish If you are not using the cream immediately cover and refrigerate Whisk cream in short bursts just before use To restore over whipped cream rest it for as long as possible before trying the following Double cream add a little more runny cream stirring in gently Whipping cream if it has softened a little try stirring in a drop of milk 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 PageNnl4 THE SECRETS OF SUCCESS THE CREAMING PROCESS ww Beating air into the butter helps a cake to rise Butter and sugar are usually creamed as a first stage of cake making and also for some icings and for Brandy Butter Use a warm bowl Warmth aids the process and is essential when you add eggs Here you are forcing the fat of the butter to accept the liquid of the eggs creating an emulsion The butter should be loose and soft oozing or dropping off a spoon easily or the process cannot take place Put the eggs or yolks into a jug and beat lightly set aside
22. t oven to 170C 325F M3 Grease the tin and line the base with a circle of baking parchment Peel core and chop the apples place in the tin Put the rest of the ingredients into a bowl and using the beaters at top speed beat to a smooth cream Pour the batter over the apples and bake for 45 minutes on the middle shelf 21 ace Beat the topping ingredients together and pour over the semi baked cake Return to the oven for a further 30 minutes Cool the cake in the tin for a further 40 minutes Loosen sides with a knife and gently shake out onto the cooling rack lined with a piece of parchment Leave to cool a little Carefully turn the cake over onto a serving plate so the topping is uppermost Sprinkle with a little icing sugar and serve with some softly whipped whipping cream 250107 Hand Mixer manual artwork qxp 25 01 2007 15 32 Paget22 d CAKES BISCUITS AND DESSERTS 4 PERFECT MERINGUES D Snowy white and crisp meringues are always popular at tea time or in a large variety of desserts Sandwich small ones together with whipped double cream or Brandy Cream see recipe page 19 or crush and fold in some whipped cream place in glasses top with berries or a fruit fool and trickle a fruit sauce over the top 6 egg whites a pinch of cream of tartar or a few drops of lemon juice a pinch of salt 360g 120z caster sugar sifted You will need two small baking trays
23. unplugged from the electrical outlet and the speed control 2 switch is set to the 0 position Insert the beaters 6 by grasping the handle 2 of the mixer with one hand and the beater stem with the other hand For the dough hooks 6a ensure you insert the correct dough hook into the correct hole on the underside 7 of the mixer Match the hook with the round collar on the stem into the round shaped hole on the right hand side and the dough hook with the hexagonal collar on the stem into the hexagonal hole on the left The flat beaters 6b or balloon whisk 6c can fit into either hole Insert the beaters one at a time with a slight twisting action until they snap into place Hold the handle 3 in one hand and pull the the plug 5 until the required cord length is reached Do not pull further than the red indicator on the cord Plug the cord into a standard electrical outlet Place ingredients into a bowl Select the speed setting that matches your mixing task See page 7 for speed settings After you have finished mixing turn the speed control to 0 and unplug the electric cord 5 The mixer should be stood on its base 4 when not in use There are 4 rubber non slip feet to keep the mixer steady Raise the mixer head and press down on the beater ejector button 1 to eject the beaters 6 The speed control 2 must be set to 0 to release to beaters Do not strike beaters 6 o
24. wl should be deep not wide and shallow to allow the whisk to get right into the mixture to incorporate air Gently stir the mix with the whisk or beaters running reaching into all parts of the bowl Ingredients are whisked beaten or creamed to incorporate air By tipping the bowl at a safe angle even more air can get into the mixture resulting in light mixtures and increased volume Whisking egg whites Whisked egg whites provide the base for souffl s and all types of meringues A little knowledge can make the difference between success and failure WHISKING AND BEATING A speck of grease will stop white from whipping so the mixing bowl must be spotless Rub with a cut lemon if you have any doubts Some recipes call for a little lemon juice vinegar or a pinch of salt These can help the whites to incorporate plenty of air Use the balloon whisk Start slowly and only use a faster speed when the mixture starts to turn white The following terms often appear relating to whisking egg whites Soft peak How to tell Stop whisking pick up some egg white on the end of the whisk and hold it vertically Wave the whisk The peak should wobble and fall over gently like the tip of a cat s tail The mixture should be shiny 12 ace d D Stiff peak How to tell Repeat the previous test The little peak should not move If you tip the bowl upside down the contents should remain stationary The mixture should b
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