5
Speed 4
•
Mix cookie dough
• Whip potatoes/squash
•
Finish creaming softened butter and sugar
•
Add eggs to batters/doughs
Speed 5
•
Heavy cream cheese
•
Finish beating butter cream fr
ostings
Speed 6
• Whip cream
•
Finish beating cake mixes
Speed 7
•
Beat whole eggs/yolks
•
Mix thick batters
•
Add sugar to whipped egg whites
for
meringues
Speed 8
•
Beat egg yolks until thick and light
•
Finish whipped cream
Speed 9
•
Finish whipping egg whites
• Finish meringue
Mixing Tips
• Always r
ead entire r
ecipe and measure all
ingredients befor
e beginning the mixing
process.
• For best r
esults, do not measure flour
directly fr
om the bag. Pour into a contain-
er or bowl, scoop out the flour and level
with the back of a knife or spatula. For
flour stored in a container
, stir before
measuring.
• Eggs, butter and cr
eam cheese combine
more thor
oughly at room temperatur
e.
• Remove butter for r
ecipe from r
efrigerator
first and cut into ½-inch pieces, then
measure out r
emaining ingredients for r
ec-
ipe. This will hasten the warming process.
Do not warm butter for baking in a micro-
wave unless instructed to do so.
Microwaving can melt butter; melted but-
ter will change the final product.
• The best cheesecakes ar
e made when
the eggs and cream cheese ar
e at a
similar room temperatur
e. While the
Cuisinart
®
Power Advantage
™
PLUS Hand
Mixer can easily mix cold cream cheese,
the trick is not to add too much air, which
can cause cracking.
• For best r
esults, use heavy cream, cold
from the r
efrigerator, for whipped cr
eam.
• Chocolate chips, nuts, raisins, etc. can be
added using speeds 1 or 2 of your hand
mixer.
• To
separate eggs for any recipe, br
eak
one at a time into a small bowl, gently
remove yolk, then transfer egg white to
spotlessly clean mixing bowl. If a yolk
breaks into the egg white, r
eserve that
egg for another use. Just a drop of egg
yolk will prevent the whites fr
om whipping
properly
.
• To
achieve the highest volume of egg
whites, the mixing bowl and chef’s
whisk
attachment or beaters must be spotlessly
clean and free of any fat, oil, etc. For best
results, use a spotlessly clean stainless
steel or glass mixing bowl. If available,
use a copper mixing bowl. (Plastic bowls
are not r
ecommended for whipping egg
whites.) The presence of any trace
of fat or oil will prevent the egg whites
from incr
easing in volume. Wash bowl
and attachments thoroughly befor
e
beginning again.
• Occasionally ingr
edients may stick to the
sides of the mixing bowl. When this
occurs, turn mixer of
f and scrape the
sides of the bowl with a rubber spatula.
Note:
All recipes ar
e mixed with beaters or
dough hooks unless recipe specifies using
chef’s
whisk.
ABOUT THE RECIPES
NUTRITIONAL INFORMATION IS BASED
ON NUMBER OF SERVINGS INDICA
TED. IF
A RECIPE PRODUCES A RANGE OF SERV
-
INGS, INFORMATION IS BASED ON THE
HIGHEST SERVING YIELD FOR THA
T PAR-
TICULAR RECIPE.
