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KNOW YOUR HAND MIXER A. B. C. D. E. F. G. H. I. 0-""! ,+1/,) "'" 1 211,+ -)2$ 01,/ $" " 06 $/&- % +!)" * &+ ,!6 04&3") 0" #) 1 " 1"/0 !,2$% %,,(0 )),,+ 4%&0( GETTING STARTED CONTINUED A B D E ATTACHMENTS G 7 8 STAND UPRIGHT DO NOT STRIKE ATTACHMENTS 9 UNPLUG 10 EJECT ATTACHMENTS H F I 1DA IETAN ODKQH@ >A OPKK@ KJ EPO >=OA SDAJ JKP EJ QOA 1DEO will raise the attachments off the work surface to minimise mess.
IMPORTANT SAFETY PRECAUTIONS When using electrical appliances, basic safety precautions should always be followed including the following: READ ALL THE INSTRUCTIONS CAREFULLY BEFORE USING YOUR DUALIT HAND MIXER KEEP THESE INSTRUCTIONS SAFE FOR FUTURE REFERENCE. Always follow these safety precautions when using your Hand mixer for your own safety and to avoid damaging the appliance.
USING YOUR HAND MIXER THE ATTACHMENTS AND THEIR USES • The Balloon Whisk The balloon whisk is a joy, and holds the secret of beating egg whites and cream successfully. It is the perfect tool for incorporating air into light ingredients to create feather weight results. Use the balloon whisk for hot, cold and frozen soufflés and to whisk egg-whites for light sponges, meringues, and mousses.
USING YOUR HAND MIXER GETTING STARTED • Before handling the beaters, • The flat beaters (6b) or balloon dough hooks or balloon whisk (6), whisk (6c) can fit into either hole ensure the mixer is unplugged • Insert the beaters one at a time from the electrical outlet and the with a slight twisting action until speed control (2) switch is set to they snap into place the ‘0’ position • Hold the handle (3) in one hand • Insert the beaters (6) by grasping and pull the the plug (5) until the the handle (2) of the
DUALIT HAND MIXER C O O K B O O K
THE SECRETS OF SUCCESS DAILY USES FOR YOUR HAND MIXER • Frightened of making sauces, or using packet mixes, because they go lumpy? Simply immerse the beaters into the sauce, still in the pan, and run on a low speed.
THE SECRETS OF SUCCESS WHISKING AND BEATING • Choose a bowl larger than you think you need: ingredients need space to move. The bowl should be deep, not wide and shallow, to allow the whisk to get right into the mixture to incorporate air A speck of grease will stop white from whipping, so the mixing bowl must be spotless. Rub with a cut lemon if you have any doubts Some recipes call for a little lemon juice, vinegar or a pinch of salt. These can help the whites to incorporate plenty of air.
THE SECRETS OF SUCCESS WHIPPING CREAM It should slip easily about the • Of all the creams on sale there are bowl. Refrigerate. Do not keep for two that are suitable for whipping: longer than an hour, it may double cream and whipping become runny again cream. They contain the correct amount of butterfat to hold air in • Producing whipped cream is the cream, which fluffs it up.
THE SECRETS OF SUCCESS THE CREAMING PROCESS • Even if you are unable to to • Beating air into the butter helps a • Beat the butter and sugar for 10 rescue, do not despair. A curdled minutes or so - which is really easy cake to rise. Butter and sugar are mixture will still make a with the power of your hand usually ‘creamed’ as a first stage of respectable cake mixer. This incorporates air into cake-making, and also for some the butter, which goes pale and icings and for Brandy Butter ‘fluffy’ as a result.
SAVOURY HOT CAULIFLOWER CHEESE SOUFFLE (makes 8 small or 4 large servings) These are deceptively easy to make, Tasty and reliable.
SAVOURY LITTLE BREAD ROLLS AND HAMBURGER BUNS (makes 8-9) Making your own bread rolls is truly impressive, and fills the house with a welcoming aroma. The dough hooks make light work of kneading.
SAVOURY SAVOURY SAUCES CREAMY MASHED POTATOES (serves 4 to 6) LIME BUTTER This takes mashed potatoes into another dimension! gentle heat, and shake them to steam off the excess moisture So simple but so effective – make in advance and use as required. Makes about twenty-four slices. Mash made in this way can double as • Heat the butter and milk in a small pan until boiling a sauce for a roast or grill. Serve on chicken or fish steaks, hot off the grill.
SAVOURY SAUCES LIME BUTTER • Using the balloon whisk, beat the butter until white and fluffy • Stir in the zest, and enough salt, lime juice and Tabasco to give it a good flavour • Scrape it out of the bowl, and lay in a straight line, approximately 12cm (5 inches) long, on aluminium foil • Roll the foil round the lime butter, to form a sausage.
SWEET SAUCES CAKES & DESSERTS BRANDY LOVERS BUTTER AND CREAM CREAM FOR CAKES Brandy butter is a Christmas essential. Pile onto a pretty glass dish for serving with a steaming Christmas Pudding. 200g (7oz) best unsalted butter, very soft Brandy cream is ideal for filling profiteroles. It is also a less rich alternative to brandy butter, and is terrific with mince pies, fruit tarts, steamed puddings, etc.
CAKES, BISCUITS AND DESSERTS CHOCOLATE CAKE A great cake, easy to cut and serve. Iced with sour cream and chocolate Icing it befits a special occasion.
CAKES, BISCUITS AND DESSERTS FRENCH APPLE CAKE This is an unusual cake which makes a lovely dessert. The tartness of the apples gives it a fresh and light quality which is welcome at the end of a good meal. 500g (1 lb) tart cooking apples e.g.
CAKES, BISCUITS AND DESSERTS PERFECT MERINGUES • Preheat oven to 150C/300F/M2 Snowy white and crisp, meringues are always popular at tea time or in • Put the sugar in a measuring (or a large variety of desserts. Sandwich similar shaped) jug for easy small ones together with whipped pouring double cream, or Brandy Cream (see recipe page 19) or crush and • Follow instructions for Whisking fold in some whipped cream, place in Egg Whites, page 12.
CAKES, BISCUITS AND DESSERTS SWEET PASTRY (enough for two 8 inch tart cases) Use to make tarts or tartlets to fill with fresh summer fruits and cream, or for making short vanilla biscuits.
