Cuisinart EvolutionX Instrucciones/Libro De Recetas página 8

• When blending in the beaker, put harder
ingredients in first, then soft ingredients.
Finish with any liquid you want to add, unless
recipe instructs otherwise.
• Liquid should not come closer than 1 inch of
where the shaft attaches to the power handle.
• The hand blender is perfect for frothing milk
for cappuccino or lattes. Just warm milk in a
small saucepan, and then pulse the hand
blender gently, being sure to keep the
blending blade guard fully submerged.
• Do not let hand blender stand in a hot pot on
stove while not in use.
• Do not attempt to blend fruit pits, bones or
other hard materials, as these are likely to
damage the blades.
• Do not fill mixing containers too full. The level
of mixture will rise when blending and can
overflow.
• To whip air into a mixture, always hold the
blade just under the surface.
• Using a gentle up-and-down motion is the
best way to blend and incorporate ingredients
uniformly.
• Use the hand blender to make smooth gravies
and pan sauces.
• Do not immerse power handle in water or any
other liquids.
FOR WHISK ATTACHMENT
• Do not immerse whisk attachment gearbox in
water or any other liquids.
• Use the whisk attachment for whipping heavy
cream or egg whites.
• When whipping 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
tartar per egg white prior to whipping them.
(If using a copper bowl, omit the cream of
tartar.) Whip the egg whites until desired
peaks form.
• Whipping the egg whites too long causes
them to dry out and become less stable.
• When adding sugar to whipping egg whites
to make a meringue, add it slowly when soft
/ teaspoon of cream of
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peaks just begin to form, and then continue
whipping to form desired peaks.
• When whipping 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.
• The whisk attachment may also be used for
any task that you would normally whisk by
hand, like crêpe batters or eggs for omelets.
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