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10
Whisking quantities and processing times
Ingredients
Cream
Egg whites
3
Connect the coupling unit to the motor unit ('click').
4
Put the plug in the wall socket and press the on/off button.
5
After approx. 1 minute, you can press the turbo button to continue at turbo speed.
Whisking tips
-
If you want to process a small quantity, tilt the beaker slightly for a quicker result. (Fig. 9)
-
When you beat egg whites, use a large bowl for the best result.
-
To prevent splashing, start at a low speed setting and continue with a higher speed after approx.
1 minute.
-
When you whip cream, use the beaker to avoid splashing.
Note: Do not use the whisk to prepare dough or cake mixture.
detaching the whisk
1
To detach the whisk, press the release button.
2
To detach the coupling unit, pull it from the whisk.
Potato bar (HR1655 only)
The potato bar can be used to mash cooked ingredients such as potatoes, swede and peas.
Caution
-
Never use the potato bar to mash ingredients in a pan over direct heat. Always remove the pan
from the heat and allow the ingredients to cool slightly before you start mashing them.
-
Do not mash hard or uncooked foods, as this may damage the potato bar.
-
Do not tap the potato bar on the side of the pan during or after mashing. Use a spatula to
remove excess food.
-
Do not process more than 1 batch without interruption. Let the appliance cool down for 5
minutes before you continue processing.
1
Cook and drain the potatoes.
2
Connect the potato bar to the coupling unit by turning it clockwise ("click") (Fig. 10).
3
Connect the coupling unit to the motor unit (Fig. 11).
4
Plug in the appliance.
5
Place the potato bar in a bowl with ingredients and set the speed ring to 10.
6
Press the on/off button.
7
Move the potato bar up and down for approximately 20 seconds. Continue until the desired
result is achieved.
Tip: You can enhance the flavour by adding salt, butter or milk.
Tip: To get the best results, make sure the pot is not more than half filled.
Whisking quantity
250ml
4 eggs
Time
70-90sec.
120sec.
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