Everdure UFCW661, Инструкция по установке, эксплуатации и обслуживанию

Страница: 15 / 20

EASY DECISION
Pavlova and Meringues
 Eggs should be at room temperature.
 Ensure that the bowl and beaters to be used are super clean and have no grease, oil or fat on
them as this will retard the beating and peak forming process.
 It is a good idea to crack the eggs to be used one at a time over a small bowl to separate the egg
yolks and whites. That way if a yolk does break it will not end up in your main bowl of egg whites.
 When making pavlova or meringues don’t tap the beaters on the side of the bowl when the
beating is complete as this will knock out precious air you have just spent time adding. Remove
the beaters from the hand mixer and tap them over the edge of your open palm to knock any
remaining mix into the bowl below.
 Line baking trays with kitchen baking paper.
 When they are cooked, remove the tray from the oven and use a very flat spatula to loosen the
food from the baking paper. Return the Pavlova or meringues to the oven and allow to stand
overnight or until the oven is cold for best results.
 Think about using the remaining egg yolks to make homemade mayonnaise.
15