Hints & Tips - Cuisinart RHB100E Manual

WARNING: Keep hands, hair, clothing, as well as spatulas and other utensils away from the whisk
attachment during operation to reduce risk of injury to persons, and/ or damage to the appliance.
A spatula may be used, but only when the unit is not operating.
5. HINTS & TIPS
Blending Attachment
• The blade mixes and stirs while adding only a small amount of air to your mixture.
• To avoid splashing, insert the Hand Blender into the mixture before activating, and release the
'On/Off' button before removing the Hand Blender out of the mixture.
• Use a gentle up and down motion, whilst ensuring the protective blade guard on the blending
shaft remains fully submerged in the liquid to avoid splatter (tilt the pan or bowl away from you
to create a deeper area for blending).
• When blending in a non-stick pan/container, be careful not to scratch the coating with the hand
blender.
• When blending in a saucepan over heat, remove the pan from the heat source to protect the
Hand Blender from overheating. The blending shaft is safe to be used for food/liquid up to 100°C.
• When mixing liquids (especially hot liquids) use a tall heat-proof container or make small
quantities at a time to reduce spillage, splattering and possibility of injury from burning.
N.B. The blending jug included is not suitable for use with hot liquids
• When puréeing soups, pulse first to break up the large, already tender ingredients, then increase
the speed for a smooth finish.
WARNINGS:
• Be careful never to remove the blending shaft from the liquid while in operation as it will splatter.
• Do not let the hand blender stand in a hot pot over heat while not in use.
• Do not attempt to blend fruit pits, bones or other hard materials as these are liable to damage
the blade.
• Do not overfill chosen mixing containers. The level of mixture will rise when blending and can
overflow.
• Do not put fingers near the blades. To dislodge food ensure blender is not in operation first.
Whisking Attachment
• When beating egg whites use a clean metal or glass bowl. To help stabilize the egg whites, add
1/8 teaspoon of cream of tartar per egg white prior to beating them. Beat the egg whites until
desired peaks form.
• 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 fridge 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.
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