Stand Mixer Tips; Egg Whites; Whipped Cream - Wolf Gourmet WGSM100 Guide D'utilisation Et D'entretien

STAND MIXER TIPS

GENERAL MIXING TIPS
•
Place liquid ingredients in bowl first and then add dry ingredients.
•
Always stay near stand mixer during use.
• To begin mixing, use the lower speed settings until the ingredients are thoroughly
combined. This will reduce splattering.
• Always add ingredients as close to the sides of the bowl as possible, not directly into the
moving attachment.
• Mixtures containing large amounts of liquid ingredients should be mixed at lower speeds
to avoid splashing. Increase speed only after the mixture has thickened.
• When mixing thin batters, use medium speeds and frequently stop the mixer to scrape
the sides of the bowl with a spatula.
• Have butter or margarine at room temperature.
• Add ingredients one at a time, thoroughly mixing after each addition.
• Add flour one cup at a time.
• If a spoon or other tool is accidentally caught in an attachment or the motor stalls, turn
the setting control to OFF ( ), then unplug.

EGG WHITES

Place egg whites in a clean, dry mixing bowl. Attach bowl and whisk. To avoid splashing,
gradually turn speed control to desired speed. See chart below.
Your stand mixer whips egg whites quickly. Watch carefully to avoid overwhipping. Here
is what to expect:
Frothy: Large, uneven air bubbles.
Begins to hold shape: Air bubbles are fine and compact; product is white.
Soft peak: Tips of peaks fall over when the whisk is removed.
Almost stiff: Sharp peaks form when whisk is removed, but whites are still soft.
Stiff but not dry: Sharp, stiff peaks form when whisk is removed. Whites are uniform in
color and glisten.
Stiff and dry: Sharp, stiff peaks form when whisk is removed. Whites are specked and
dull in appearance.

WHIPPED CREAM

Pour cold whipping cream into chilled bowl. Attach bowl and whisk. To avoid splashing,
gradually turn to designated speed and whip to desired stage. See chart below.
Your stand mixer whips cream very quickly. Watch cream closely during whipping
because 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 whisk is removed. Can be folded into
other ingredients when making desserts and sauces.
Stiff: Cream stands in stiff, sharp peaks when whisk is removed. Use for topping on
cakes or desserts, or filling for cream puffs.
10
AMOUNT
2 to 8 egg whites
10 or more egg whites
AMOUNT
up to 2 pints (946 ml)
2+ pints
SETTING
up to 10
up to 8
SETTING
up to 10
up to 8