Use and Care Manual

3
QUICK REFERENCE GUIDE
Mixing Techniques
The Power Advantage
®
PLUS Hand Mixer
should always be set on the lowest speed
when you start mixing.
NOTE: The chef’s whisk attachment
is used only for light whipping. For all
other mixing tasks, use the beaters or dough
hooks.
Speed 1
• Ultra-slow mixing to combine and aerate
dry ingredients without splatters
• Add nuts, chips, dried fruit to cookie
doughs/cake batters
• Fold delicate creams and egg whites
into batters
• Start mixing frostings
• Stir sauces/gravies
• Mix muffins/pancakes
• Start mixing/whipping liquids
Speed 2
• Cream cold (not frozen) butter and sugar
• Mash potatoes/squash
• Add dry ingredients to batters/doughs
Speed 3
• Start mixing cake mixes
• Add dry ingredients alternately
with liquid ingredients
• Start creaming softened butter
and sugar
Speed 4
• Mix cookie dough
• Whip potatoes/squash
• Finish creaming softened butter
and sugar
• Add eggs to batters/doughs
Speed 5
• Heavy cream cheese
• Finish beating butter cream frostings
Speed 6
• Whip cream
• Finish beating cake mixes
Speed 7
• Beat whole eggs/yolks until thick
and light
• Mix thick batters
• Add sugar to whipped egg whites
for meringues
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 measur-
ing.
• Eggs, butter and cream cheese combine
more thoroughly at room temperature.
• Remove butter for recipe from refrigerator
first and cut into ½-inch pieces, then mea-
sure 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 at a similar
room temperature. While the Cuisinart
®
Power Advantage
®
PLUS 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.
• Chocolate chips, nuts, raisins, etc. can be
added using speeds 1 or 2 of your hand
mixer.
• To separate eggs for any recipe, break one
at a time into a small bowl, gently remove
yolk, then transfer egg white to spotlessly
clean mixing bowl. If a yolk breaks into the
egg white, reserve that egg for another
use. Just a drop of egg yolk will prevent
the whites from whipping properly.
• To achieve the highest volume of egg
whites, the mixing bowl and chef’s whisk
attachment or beaters must be spotlessly
clean and free of any fat, oil, etc. For best
results, use a spotlessly clean stainless
steel or glass mixing bowl. If available, use
a copper mixing bowl. (Plastic bowls are
not recommended for whipping egg
whites.) The presence of any trace
of fat or oil will prevent the egg whites