8
• When using a nonstick cooking surface,
be careful not to scratch the coating with
the hand blender.
• When blending in the beaker – for example,
if making a fruit smoothie – cut firmer fruit
into ½- to 1-inch (1.25 to 2.5 cm) pieces
for easy blending.
• When blending in the beaker, put harder
ingredients in first, then soft ingredients.
Finish with any liquid you want to add,
unless recipe instructs otherwise.
• Liquid should not come closer than
1 inch (2.5 cm) of where the shaft attaches
to the power handle.
• 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 let hand blender stand in a hot
pot on stove while not in use.
• Do not attempt to blend fruit pits, bones
or other hard materials, as these are likely
to damage the blades.
• Do not fill mixing containers too full. The
level of mixture will rise when blending
and can overflow.
• To whip air into a mixture, always hold
the blade just under the surface.
• Using a gentle up-and-down motion
is the best way to blend and incorporate
ingredients uniformly.
• Use the hand blender to make smooth
gravies and pan sauces.
• Do not immerse power handle 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 whipping
heavy cream or egg whites.
• When whipping 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
(0.5 ml) of cream of tartar per egg white
prior to whipping them. (If using a copper
bowl, omit the cream of tartar.) Whip the
egg whites until desired peaks form.
• Whipping the egg whites too long causes
them to dry out and become less stable.
• When adding sugar to whipping egg whites
to make a meringue, add it slowly when soft
peaks just begin to form, and then continue
whipping to form desired peaks.
• When whipping 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 flavoured as desired. For best results,
whip cream just before using.
• The whisk attachment may also be used
for any task that you would normally whisk
by hand, like crêpe batters or eggs for
omelets.
