12
(If using a copper bowl omit the cream of tartar.) Beat the egg whites
until desired peaks form.
• The whisk attachment may also be used for any task that you would
normally whisk by hand, like crêpe batters or eggs for omelets.
• Beating egg whites for too long causes them to dry out and become
less stable.
• When adding sugar to beaten egg whites, add it slowly when soft
peaks just begin to form and then continue beating to form desired
peaks.
• When beating 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.
• Use Low speed for gentle blending such as dressings and milk shakes.
• When pureeing soups, use Medium to first break up large, already
tender ingredients. Then gradually increase speed to High to make very
smooth.
• Use High speed for quick, powerful blending like smoothies
FOR CHOPPER/GRINDER ATTACHMENT
• When making compound butters, remove the butter from the
refrigerator and let it come to room temperature before blending the
ingredients.
• Some spices may scratch the work bowl.
• Liquids in work bowl should not exceed 1 cup (250 ml). Use quantities
given in the recipe section as a guide.
• Do not overload work bowl. For best results most foods should not
reach more than
2
∕
3
of the way up the work bowl.
• Do not attempt to chop fruit pits, bones or other hard materials, as
these are liable to damage the blades.
• Do not immerse chopper/grinder cover in water or any other liquid.
• Do not operate chopper/grinder attachment for more than
30 seconds continuously.
• The size of pieces you put in bowl should be consistent to achieve
even results.
• For raw ingredients: peel, core and/or remove seeds and pits. Food
should be between ½ and 1-inch (1.25 - 2.5 cm), depending on
hardness of the food.
• Pulse food in 1-second increments to chop. For the finest chop,
process continuously. Watch ingredients closely to achieve desired
consistency and scrape the work bowl as necessary.
FREQUENT USES FOR CHOPPER/GRINDER
Ingredient
Suggested Blade* Speed
Comments
Baby foods
(always
consult a pediatrician
or family physician for
appropriate food
recommendations)
Sharp Blade
Low-
High
Place small amounts of cooked foods into
chopper/grinder bowl. Add small amount of
appropriate liquid. Pulse to chop, then hold
to blend.
Bread Crumbs -
fresh
or dry (day old)
Sharp Blade
High
Pulse to chop, then process until desired
consistency is reached.
Hard Cheese
(Asiago,
Locatelli, Parmesan,
Romano, etc.) (Not
recommended for softer
cheeses unless making
a dip or dressing)
Sharp Blade
High
Cut into ¼-inch (0.6 cm) pieces. Pulse to
chop, then process until desired consistency
is reached.
Chocolate
Sharp Blade
High
Cut into ½ inch (1.25 cm) pieces; may chill in
freezer for 3 minutes before chopping. Pulse
to chop, then process, no more than
1 ounce (28 g) at a time, until desired texture
is reached.
Creamy Dressing
and Dips
Sharp Blade
Low
Place ingredients in chopper/grinder bowl; do
not cover or spill on stem. Use pulse action to
chop, then continuous-hold action to blend to
desired consistency.
Garlic
Sharp Blade
High
Peel up to 6 cloves. Pulse to chop.
Gingerroot
(fresh)
Sharp Blade
High
Peel, cut into-½ inch (1.25 cm) pieces. Pulse to
chop ½ ounce (15 g) at a time.
Hard Spices
(coriander, dill, poppy,
star, anise, etc.)
Sharp Blade
High
Pulse to chop until desired consistency. Pulse
with sharp blade to get fine results.
Herbs
(fresh)
Sharp Blade
High
½ cup (118 ml); must be clean/dry. Pulse
to chop
Nuts
Dull Blade
High
Shelled; toast first for best flavour. Pulse to
chop, process up to a
1
∕
3
cup (79 ml) at a time,
until desired consistency is reached. May be
processed to nut-butter stage.
Onion
Sharp Blade
High
Peel, cut into ½-inch (1.25 cm) pieces. Pulse
to chop, up to ½ cup (125 ml) at a time, until
desired chop is reached.
Vegetables
(cooked)
Sharp Blade
Low-
High
Cut into inch pieces; pulse to chop, up to
½ cups (125 ml) at a time. Add cooking liquid,
stock or milk to process to a puree. It is not
recommended for making mashed potatoes
Vegetables
(uncooked)
Sharp Blade
High
Peel as needed; cut into ½-inch (1.25 cm)
pieces. Peel celery with peeler to remove
tough strings. Chop/process up to ½ cup
(125 ml) at a time.
Meat
(Beef, Pork)
Sharp Blade
High
6 oz. or 175 g, cut into ½ inch (1.25 cm)
pieces. Pulse until desired consistency.
Simple Blending
Dull Blade
Low-
High
For light mixing and incorporating.
Cream
(for whipping)
Dull Blade
High
¼ cup (60 ml). Whisk until desired
consistency.
Egg whites
(for whipping)
Dull Blade
High
2 to 3 egg whites. Process until desired consistency.
* See page 9 for instructions on how to safely change the blade from the sharp side to the blunt side.
