12
GETTING THE BEST FROM YOUR KITCHEN MACHINE
•
When making cakes, use butter or margarine at room temperature as this combines with the
sugar easier and you will incorporate more air for a better result.
•
When making pastry, it is best to use very cold butter and ice cold water.
•
Eggs at room temperature are best for whisking, so take them out of the fridge an hour
before you need to use them.
•
Bread dough works best if you add the water first before other ingredients.
•
A clean bowl is essential when whisking egg whites, if there is any grease present they will
not increase in volume, wipe half a lemon around the bowl first. Maximum capacity is 12 egg
whites.
•
When making bread, if you hear the machine straining, switch the mixer OFF (0) remove half
the dough and mix each half separately.
•
It is best not to use the whisk for creaming butter and sugar together as this may damage the
attachment, the beater is recommended for this.
•
When whipping cream, use cold cream from the fridge this whips better and is more stable
when whipped, maximum for whipping is 600ml.
•
It may be necessary to scrape down the bowl from time to time to ensure even mixing, switch
the machine OFF (0) and lift the multifunction head up.
•
When blending, cut the ingredients into bite size pieces (2”) for better mixing.
•
Try adding frozen fruit to smoothies; this reduces the need for ice cubes. Frozen fruit is picked
at its peak and is easy to store in the freezer.
•
When blending soup, ensure that it has cooled sufficiently to prevent scalding, hold a clean
tea towel over the lid to ensure that it is secure.
•
The blender is not suitable for grinding meat, making dough, or blending stones
from fruit.
Hints and Tips
Summary of Contents for Gourmet Professional GPKM01
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