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Idiomas disponibles
Idiomas disponibles
Whisk: For Beautiful Results.
•
Use a sufficiently deep, and wide container with room to move the whisk
through the ingredients.
•
To keep the mixing bowl stable, set the mixing bowl on a damp cloth
during whisking.
•
To avoid damage to the whisk attachment, do not allow the whisk to hit
the bottom or sides of mixing bowl while using the whisk.
•
Always use fresh chilled cream and fresh eggs at room temperature to
achieve greater and more stable volume when whisking.
•
Use the whisk attachment at lower speeds to whisk eggs for scrambled
eggs or fluffy omelets.
•
Always use the whisk attachment at the highest speed when whisking egg
whites and cold cream.
•
To ensure the best whipped cream, chill both the glass or metal bowl
and the whisk attachment.
•
Use a deep bowl with a rounded bottom to whip cold cream. Hold the whisk
attachment so that it skims the surface; whip until the cream begins to
thicken. Immerse the whisk totally into the cream.
•
To keep the whipped cream from "breaking", add a whipped cream
stabilizer such as instant pudding or Oetker®Whip It.™
•
Do not attempt to make egg white meringues on a rainy or very humid day.
•
Always make sure the whisk and mixing bowl are completely clean and free
of fat before whisking egg whites.
•
To help stabilize egg whites, add 1/8 teaspoon of cream of tartar per
egg white prior to whisking. (If using a copper bowl omit the cream
of tartar.)
•
Whisk egg whites until soft peaks form; then add sugar very slowly.
Do not over-whisk.
19105, 19106, 19107, 19108, 19128 BTFL Immersion Blender IM r5.indd 16
19105, 19106, 19107, 19108, 19128 BTFL Immersion Blender IM r5.indd 16
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2021-12-13 9:17 AM
2021-12-13 9:17 AM
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