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FOR WHISK ATTACHMENT
•
Do not immerse whisk attachment gearbox in water or any other
liquid.
•
Use the whisk attachment for beating heavy cream or egg whites.
•
When beating egg whites use a very clean metal or glass bowl,
never plastic. Plastic can contain hidden oils and fats that can ruin
the delicate egg white foam. To help stabilize the egg whites, add
1
/
teaspoon (0.5 cm) of cream of tartar per egg white prior to
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beating them. (If using a copper bowl omit the cream of tartar.)
Beat the egg whites until desired peaks form.
•
It may also be used for any task that you would normally whisk by
hand, like crêpe batters or eggs for omelets.
•
Beating the egg whites 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 refrigerator just before
whipping. Whipped cream may be used at either soft or firm peaks
depending on preference. It may be flavored as desired. For best
results, whip cream just before using.
FOR KNIFE ATTACHMENT
•
Do not press down when carving or slicing; let the motion of the
blades control the cutting.
•
When slicing bread, keep the blades at a right angle to the cutting
board for consistent thickness.
•
Be careful to avoid bones when carving meat or poultry; they
could damage the cutting edges of blades.
•
When carving or slicing with one hand, be sure to keep the other
hand (which is often holding the item being cut) away from the
blades.
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