Whipping - Bosch COOKIT MCC9555CWC User Manual

Food Tool
Mayonnaise
1
1
You will get the best results if you use 2 egg yolks to 500 ml oil.
24.7 Whipping
During whipping, food is beaten with the twin whisk, e.g. cream, egg white or
sponge mixture. The food acquires greater volume and a firmer consistency.
Food Tool

Whipping

cream
Food Tool
Egg white
Preparation information for
whipping cream
Take note of these factors for fast
and good results when whipping
cream.
Temperature:
¡ Process cream at 5-7 °C.
¡ Before whipping, chill cream for at
least 12 hours.
¡ Make sure the pot is as cold as
possible.
Fat content:
¡ The higher the fat content of the
cream, the faster the cream will be-
come stiff.
¡ The higher the fat content of the
cream, the better the result will be,
e.g. with a minimum fat content of
35%.
Type:
¡ Use fresh, pasteurised and ultra-
heat-treated cream.
Minimum
quantity of
egg yolk
7 2
Minimum
quantity in
ml
4 200
Minimum
quantity of
egg white
5 3
¡ Fresh cream becomes stiff fastest.
Tips
¡ Stop processing before the cream
¡ So you can judge the result better,
Preparation information for egg
white
Take note of these factors for a good
result when processing egg white.
¡ The pot and tool must be clean
Maximum
quantity of
egg yolk
6
Maximum
quantity in
ml
800
Maximum
quantity of
egg white
12
Ultra-heat-treated cream takes
longer to become stiff.
becomes too stiff or turns into but-
ter.
watch the process through the lid
and listen for a change in sound
when beating.
and free of grease or fat. Traces of
grease or fat or cleaning products
may prevent egg white becoming
stiff.
Here's how en
min. -
max. in
mins
6-15
min. -
max. in
mins
1-7
min. -
max. in
mins
5-12
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