Use and Care Manual

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

teaspoon of

cream of 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 egg whites for too long causes them to dry out and become

less stable.

• When adding sugar to whipped egg whites, add it slowly when soft

peaks just begin to form and then continue beating 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.