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 frostings
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 read entire recipe and measure all
ingredients before beginning the mixing
process.
• For best results, do not measure flour
directly from 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 cream cheese combine
more thoroughly at room temperature.
• Remove butter for recipe from refrigerator
first and cut into ½-inch pieces, then
measure out remaining ingredients for rec-
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 are made when
the eggs and cream cheese are at a
similar room temperature. 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 results, use heavy cream, cold
from the refrigerator, for whipped cream.
• Chocolate chips, nuts, raisins, etc. can be
added using speeds 1 or 2 of your hand
mixer.
• To separate eggs for any recipe, break
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, reserve that
egg for another use. Just a drop of egg
yolk will prevent the whites from 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 recommended for whipping egg
whites.) The presence of any trace
of fat or oil will prevent the egg whites
from increasing in volume. Wash bowl
and attachments thoroughly before
beginning again.
• Occasionally ingredients may stick to the
sides of the mixing bowl. When this
occurs, turn mixer off and scrape the
sides of the bowl with a rubber spatula.
Note:
All recipes are mixed with beaters or
dough hooks unless recipe specifies using
chef’s whisk.
ABOUT THE RECIPES
NUTRITIONAL INFORMATION IS BASED
ON NUMBER OF SERVINGS INDICATED. IF
A RECIPE PRODUCES A RANGE OF SERV-
INGS, INFORMATION IS BASED ON THE
HIGHEST SERVING YIELD FOR THAT PAR-
TICULAR RECIPE.
