F Hints & Tips - Cuisinart CSB300BE Manual De Instrucciones

F. HINTS &TIPS
Blending attachment
• The blade mixes and stirs while adding only a small amount of air to your mixture.
• To avoid splashing, insert the Hand Blender into the mixture before activating, and release the 'On/
Off ' button before removing the Hand Blender out of the mixture.
• Use a gentle up and down motion whilst ensuring the protective blade guard on the blending shaft
remains fully submerged in the liquid to avoid splatter (tilt the pan or bowl away from you to create
a deeper area for blending).
• When blending in a non-stick pan/container, be careful not to scratch the coating with the hand
blender.
• When blending in a saucepan over heat, remove the pan from the heat source to protect the Hand
Blender from overheating. The blending shaft is safe to be used for food/liquid up to 100°C.
• When mixing liquids (especially hot liquids) use a tall container or make small quantities at a time to
reduce spillage, splattering and possibility of injury from burning.
• When puréeing soups, use a medium speed to fi rstly break up the large, already tender ingredients,
then gradually increase the speed to high for a smooth fi nish.
WARNINGS:
• Be careful never to remove the blending shaft from the liquid while in operation as it will splatter.
Do not let the hand blender stand in a hot pot over heat while not in use.
• Do not attempt to blend fruit pits, bones or other hard materials as these are liable to damage the
blade.
• Do not overfi ll chosen mixing containers. The level of mixture will rise when blending and can
overfl ow.
• Do not put fi ngers near the blades. To dislodge food, unplug the Hand Blender from the electrical
supply fi rst.
Whisking attachment
• Begin whisking on Speed 1, gradually increasing the speed to avoid splatters.
• When beating egg whites use a very clean metal or glass bowl, never plastic. Plastic can contain
hidden oils and fats that can ruin the delicate egg white foam. To help stabilize the egg whites, add
1/8 teaspoon of cream of tartar per egg white prior to beating them. (If using a copper bowl omit
the cream of tartar.) Beat the egg whites until desired peaks form.
• Beating egg whites for too long causes them to dry out and become less stable.
• When adding sugar to beaten egg whites, add it slowly when soft peaks just begin to form and then
continue beating to form desired peaks.
• When beating heavy cream, if possible and time allows, use a chilled bowl and chill the whisk
attachment. The best shaped bowl for whipping cream is one that is deep with a rounded bottom
to minimize any splatter.
• The cream should come out of the fridge just before whipping. Whipped cream may be used at
either soft or fi rm peaks depending on preference. It may be fl avoured as desired. For best results,
whip cream just before using.
Caution: Do not immerse the whisk attachment gearbox in water or any other liquid.
WARNING: Keep hands, hair, clothing, as well as spatulas and other utensils away from the whisk
attachment during operation to reduce risk of injury to persons, and/or damage to the appliance. A
spatula may be used, but only when the unit is not operating.
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