Corp. Mixer User Manual

15
The D Wire Whip is generally used for eggs. When you whip only egg whites,
begin in fi rst speed. When the material begins to expand, progress to second
speed. Due to the expansion of the product from the incorporation of air, bowl
capacity is limited by the volume of the fi nal product, not by the amount of liquid
ingredients at the beginning.
When egg whites are whipped, they are generally fi nished in high speed. When
adding sugar to make a meringue, add the sugar at slow speed and then whip
briefl y in third speed.
Over-whipping will result in a refi ning action which liberates air. Stop the mixer
as soon as a dry-appearing peak is reached.
When whipping eggs, either whites or whole eggs, it is important to have the
bowl and the agitator completely free of any trace of shortening or other oily
material. The slightest amount of fat will prevent proper incorporation of air.
See CLEANING NEW MIXER BOWLS AND ACCESSORIES. In some kitchens
and bakeries, it has become general practice to keep certain bowls only for this
purpose.
You may also use the C Wing Whip for whipping eggs or egg whites. However,
the results are somewhat slower than produced by the D Wire Whip.
HL200 Mixer Technical Manual Page 41 of 111