KitchenAid 5KSM7591XEER Instruction for Use download pdf (Page 11)

11

English

Tips for Great Results

Whipping Tips for Egg Whites

Place room temperature egg whites in clean,

dry bowl. Attach stainless steel bowl and

wire whip. To avoid splashing, gradually turn

to designated speed and whip to desired

stage. See chart below.

AMOUNT SPEED

1 egg white ..................... GRADUALLY to 10

2-4 egg whites ................ GRADUALLY to 8

6 or more egg whites .....GRADUALLY to 8

Whipping Stages

With your KitchenAid

TM

Stand Mixer, egg

whites whip quickly. So watch to avoid over

whipping. This list tells you what to expect.

Frothy

Large, uneven air bubbles.

Begins to Hold Shape

Air bubbles are ne and compact; product

is white.

Soft Peak

Tips of peaks fall over

when Stainless Steel Whip

is removed.

Almost Stiff

Sharp peaks form when

Stainless Steel Whip is

removed, but whites are

actually soft.

Stiff but not Dry

Sharp, stiff peaks form when Stainless Steel

Whip is removed. Whites are uniform in

colour and glisten.

Stiff and Dry

Sharp, stiff peaks form when Stainless Steel

Whip is removed. Whites are speckled

and dull in appearance.

Whipping Tips for Whipped

Cream

Pour cold whipping cream into chilled

bowl. Attach stainless steel bowl and wire

whip. To avoid splashing, gradually turn to

designated speed and whip to desired stage.

See chart below.

AMOUNT SPEED

50-200 mL .......................GRADUALLY to 10

More than 200 mL ...........GRADUALLY to 8

Whipping Stages

Watch cream closely during whipping.

Because your KitchenAid

TM

Stand Mixer

whips so quickly, there are just a few

seconds between whipping stages. Look

for these characteristics:

Begins to Thicken

Cream is thick and custard-like.

Holds its Shape

Cream forms soft peaks when Stainless

Steel Whip is removed. Can be folded into

other ingredients when making desserts

and sauces.

Stiff

Cream stands in stiff, sharp

peaks when Stainless Steel

Whip is removed. Use for

topping on cakes or desserts,

or lling for cream puffs.

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