12
The Whisk
This is used for mixing meringues and cream but is also great for batters,
1. For mixing egg whites the minimum recommended egg whites is 3, select
speed 4-6 and whip the egg whites without stopping for about 4 minutes,
2. For whipping cream the minimum quantity recommended is 100ml select
speed 4-6 for about 4 minutes.
3.
please ensure that the maximum quantity is not exceeded.
Hints and Tips – Getting the best from
your Stand Mixer
•
When making cakes use butter or margarine at room temperature this beats
with the sugar easier and you will incorporate more air for a better result.
•
When making pastry, it is best to use very cold butter and ice cold water.
•
Eggs at room temperature are best for whisking, so take them out of the
fridge an hour before you need to use them.
•
•
A clean bowl is essential when whisking egg whites, if there is any grease
present they will not increase in volume.
•
half the dough and mix each half separately.
•
It is best not to use the whisk for creaming butter and sugar together as this
may damage the attachment, the beater is recommended for this.
•
It may be necessary to scrape down the bowl from time to time to ensure
to do this.
