Cuisinart MP-14C manual Cleaning and Storage, Folding Beaten Egg Whites into Base Mixture

This will prevent egg yolks from getting into the saved egg white.

4.For good results, all tools must be absolutely clean, dry and free from any trace of grease or oil.

5.Add a pinch of salt or cream of tartar through the small feed tube when the eggs begin to foam.

6.If the recipe calls for sugar, add it gradually, about 2 tablespoons (30ml) at a time. This too can be added through the small feed tube as the egg whites begin to form soft peaks. Once the egg whites start to stiffen, stop the machine and use a spatula to brush the sugar off the top of the power unit and from the sides of the work bowl.

7.Rub a pinch of whites between your fingers. If it feels grainy, the sugar is not completely dissolved and the whites should be beaten a little longer.

Folding Beaten Egg Whites into Base Mixture:

1.Once the egg whites are beaten, fold them into the base mixture as soon as possible. They deflate as they stand.

2.The metal blade of your food process will fold the egg whites into the base efficiently. Add a big spoonful of whites and pulse to combine. This lightens the base. Add the remaining whites on top of the base mixture and combine with short pulses until the egg whites are just mixed with the base. It is better to have some whites

showing than to over mix.

3.If folding by hand, draw a spatula from the cen- tre of the bowl toward you, moving it down in the centre and scooping it up to the rim. This folds the egg whites into the heavier base mix- ture. Rotate the bowl a quarter turn clockwise and repeat the motion with the spatula. Continue rotating the bowl and folding with the spatula until all the whites are incorporated.

Whichever way you fold in the egg whites, use a light touch. It is important to incorporate the whites thoroughly while working them as little as possible, to avoid deflating them.

Freezing Leftover

Egg Yolks:

When you make recipes that use a lot of egg whites, you always face the ques- tions of what to do with the yolks. They freeze very well if you add a little sugar. Add 1 tablespoon (15ml) of sugar for each egg yolk, beat lightly to combine,and freeze the mixture in airtight contain- ers.

The whisk attachment may be used to prepare a pack- aged cake mix. For best results, ingredients should be at room temperature; butter, if used, should be softened, not melted. Eggs can safely be warmed by placing them in a bowl or warm tap water for 5 to 10 minutes.

Add the dry mix to the work bowl. Whisk for 20 seconds

to aerate and remove any lumps. For cake mixes that use oil, add the oil and eggs.

Whisk for 15 seconds while adding the water through the small feed tube. Scrape the bottom and sides of the work bowl. Then whisk for

2 minutes. For cake mixes that use butter, cut the softened (not melted) butter into tablespoon size pieces. Add the butter and eggs to the work bowl. Whisk for

15 seconds while adding the water through the small feed tube. Scrape the bot- tom and sides of the work bowl. Whisk for the time recommended on the package instructions for using a power mixer.

CLEANING AND STORAGE

Keep your food processor ready to use on a kitchen counter. When not in use, leave it unplugged. Don’t leave it with the pusher assembly in the locked position; this could damage the on-off mechanism.

Store the blades and discs as you would sharp knives, out of the reach of children. The disc and blade holders are optional accessories which offer safe and convenient storage.

All parts except the housing base are dishwasher safe, and we recommend wash- ing them in the dishwasher on the top rack. Due to intense water heat washing the work bowl, cover and accessories on the bottom rack may cause damage over time. Insert the work bowl upside down. Remember to unload

the dishwasher carefully

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