Cuisinart HTM-3 HTM-5 manual Recipes, Quick Reference Chart, Mixing Techniques, Speed 1/Low Speed

QUICK

REFERENCE CHART

Mixing Techniques

The SmartPower™ Mixer should always be set on the lowest speed when you start mixing.

Speed 1/Low Speed

•Start mixing most ingredients together

•Combine dry ingredients

•Cream butter and sugar

•Mix heavy cookie doughs

•Mash potatoes/squash

•Add nuts, chips, dried fruit to doughs and batters

•Add flour to batters, or liquids to dry ingredients

•Start mixing frostings

•Start mixing cake mixes

Speed 2/Low Speed

•Add eggs to batters/doughs

•Whip potatoes/squash

•Mix pudding batters

Speed 3/Medium Speed

•Complete beating cake mixes

•Mix scratch cake batters

•Complete mixing frostings

•Whip potatoes/squash

•Beat whole eggs/yolks

•Start whipping cream

Speed 4/High Speed

•Complete whipping cream

Speed 5/High Speed

•Whip egg whites

RECIPES

Mixing Tips

•Always read entire recipe and measure all ingredients before beginning the mixing process.

•For best results, do not measure flour directly from the bag. Pour into a container or bowl, scoop out the flour and level with the back of a knife or spatula. For flour stored in a container, stir before measuring.

•Eggs, butter or cream cheese combine more thoroughly at room temperature.

•Remove butter for recipe first and cut into 1/2-inch pieces, then measure out remaining ingredients for recipe. This will hasten the warming process. Do not warm butter for baking in a microwave unless instructed to do so. Microwaving can melt butter; melted butter will change the final product.

•The best cheesecakes are made

when the eggs and cream cheese are a similar room temperature. While the Cuisinart hand mixer can easily mix cold cream cheese, the trick is not to add too much air, which can cause cracking.

•For best results, use heavy cream, cold from the refrigerator, for whipped cream.

•For best results, whip egg whites in a spotlessly clean stainless steel or glass

mixing bowl. If available, use a copper mixing bowl. Chocolate chips, nuts, raisins, etc. can be added using speeds 1 or 2 of your hand mixer.

•To separate eggs for any recipe, break them one at a time into a small bowl, gently remove yolks, then transfer egg whites to spotlessly clean mixing bowl. If a yolk breaks into the egg white, reserve that one for another use. Just a drop of egg yolk in the white will pre- vent the whites from whipping properly.

•To achieve the best volume when whip- ping egg whites, the mixing bowl and chef’s whisk attachment or beaters must be spotlessly clean and free of any fat, oil, etc. (Plastic bowls are not recommended for whipping egg whites.) The presence of any trace of fat or oil will prevent the egg whites from increasing in volume. Wash bowl and attachments thoroughly before begin- ning again.

•Occasionally ingredients may stick to the sides of the mixing bowl. When this occurs, turn mixer off and scrape the sides of the bowl with a rubber spatula.

Recipe Notes

Preparation times are estimates and are based on the time it takes to prepare, assemble, and cook the ingredients once they have been gathered from the refrigerator and cupboard and placed on the counter.

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