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Wire Whisk Tips
•A whisk is designed to whip liquids, such as egg whites and cream. Do not use the whisk for mixing thick mixtures such as dough, fudge, or mashed potatoes
•Your mixer is designed to whisk a minimum of 2 large egg whites or 1 cup of cream. Mixer performance is enhanced as the tip of the whisk is immersed into the liquid. If smaller quantities are needed, a hand mixer is recommended.
Egg Whites
Place egg whites in clean, dry mixing bowl. Attach bowl and wire whisk. To avoid splashing, gradually turn Speed Control to desired speed. See chart below.
AMOUNT | SPEED |
2 to 4 egg whites | to 10 |
6 or more egg whites | to 8 |
Your Hamilton Beach® Stand MIxer whips egg whites quickly. Watch carefully to avoid overwhipping. Here’s what to expect:
Frothy
Large, uneven air bubbles.
Begins to Hold Shape
Air bubbles are fine and compact; product is white.
Soft Peak
Tips of peaks fall over when whisk is removed.
Almost Stiff
Sharp peaks form when whisk is removed, but whites are still soft.
Stiff but not Dry
Sharp, stiff peaks form when whisk is removed. Whites are uniform in color and glisten.
Stiff and Dry
Sharp, stiff peaks form when whisk is removed. Whites are speckled and dull in appearance.
Whipped Cream
Pour cold whipping cream into chilled bowl. Attach bowl and wire whip. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below.
AMOUNT | SPEED |
1 cup | to 10 |
1 pint | to 8 |
Your Hamilton Beach® Stand MIxer whips cream very quickly. Watch cream closely during whipping because there are just a few seconds between whipping stages. Look for these characteristics:
Begins to Thicken
Cream is thick and
Holds its Shape
Cream forms soft peaks when whisk is removed. Can be folded into other ingredients when making desserts and sauces.
Stiff
Cream stands in stiff, sharp peaks when whisk is removed. Use for top- ping on cakes or desserts, or filling for cream puffs.
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