dualit hand mixer instruction manual

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DUALIT HAND MIXER
INSTRUCTION MANUAL
GB 04/06
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‘Best plugged in product’
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CONTENTS
INSTRUCTION MANUAL
HAND MIXER COOK BOOK
INTRODUCTION ................................... 4
SAFETY PRECAUTIONS.......................... 4 & 5
5
FEATURES.............................................
6
PARTS & CONTROLS ............................
USING YOUR HAND MIXER.................. 7 to 8
THE SECRETS OF SUCCESS................. 11 to 14
DAILY USES FOR YOUR MIXER
WHISKING AND BEATING
WHIPPING CREAM
THE CREAMING PROCESS
SAVOURY............................................. 15 to 17
CAULIFLOWER CHEESE SOUFFLE
LITTLE ROLLS & BURGER BUNS
CREAMED MASHED POTATOES
THE ATTACHMENTS & THEIR USES
SPEED SETTINGS
GETTING STARTED
SERVICING ................................. .........
9
RETRACTABLE CORD
SAVOURY & SWEET SAUCES................ 17 & 18
CARE & STORAGE
GUARANTEE
LIME BUTTER
MAYONNAISE
BRANDY LOVERS BUTTER & CREAM
CAKES, BISCUITS & DESSERTS.............. 19 to 23
CREAM FOR CAKES
CHOCOLATE CAKE & ICING
FRENCH APPLE CAKE
PERFECT MERINGUES
SWEET PASTRY
3
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THE DUALIT HAND MIXER
Thank you for choosing the Dualit
hand mixer. It is an invaluable kitchen
tool and makes light work of
whisking, mixing and creaming,
with minimum washing up. It is the
first hand mixer to feature a balloon
whisk, normally found only in
professional kitchens. Driven by a
300 watt heavy duty motor, the
Dualit hand mixer makes light work
of preparing many foods.
SAFETY PRECAUTIONS
IMPORTANT
SAFEGUARDS
READ ALL INSTRUCTIONS
CAREFULLY BEFORE USING
THE HAND MIXER.
SAFETY PRECAUTIONS
Always follow these safety guidelines
and warnings when using the hand
mixer to avoid personal injury or
damage to the appliance.
• Before plugging in, check that the
voltage on the rating label is the
same as the mains supply
• To protect against risk of electrical
shock do not put the mixer in
water or any other liquid
• Unplug from outlet when not is
use, before putting on or taking
off parts and before cleaning
• Do not operate the mixer with a
damaged cord or plug if the
appliance malfunctions, or is
dropped or damaged in any way.
Return appliances to the nearest
authorised service centre for
examination, repair and electrical
or mechanical adjustment
• The use of attachments not
recommended or sold by the
manufacturer may cause fire,
electric shock or injury
• Do not let the cord (5) hang over
the edge of the table or counter or
touch hot surfaces, including ovens
• Avoid contact with moving parts.
Keep hands, jewellery, hair,
• Close supervision is necessary
clothing and other utensils away
when the mixer is used by or near
from beaters during operation to
children or by anyone with a
prevent personal injury or damage
disability that might make it
to the mixer
difficult to use
4
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SAFETY PRECAUTIONS
• Remove attachments (6) from
mixer before washing
• Do not place mixer or bowls on
or near a hot burner or in a
heated oven
FEATURES
• Replacement fuses are available
from Dualit Ltd and should be
ASTA approved to BS1362
• The power cord is retractable. It
coils into the main body of the
mixer for neat and clean storage
• Connect the appliance to an
earthed wall socket
• The plug can be inserted into the
head of the mixer (7), for tidy
storage
• Do not use the mixer for purposes • Never leave the appliance
unattended when in use
other than the intended use
• Adjust the speed control (2) to ‘0’ • Servicing should be performed by
an authorised service
and unplug from outlet when
representative
not in use. Do not disassemble the
unit until the motor comes to a
• Do not use outdoors
complete stop
Note: This mixer is intended for
• Any plug that has been cut from
household use only.
power supply cord should be
disposed of immediately. Inserting
any cut off plug into a socket
outlet is hazardous
SAVE THESE
INSTRUCTIONS
• Never use the plug (5) without
the fuse cover fitted. Ensure any
replacement fuse has the same
current value as the original fuse
5
• The hand mixer has 5 precision
speeds allow you to choose the
speed that best suits the foods you
are preparing. The control settings
are indicated by speeds 1-5, see
page 7 for guide
• The beater ejector button (1)
allows for easy release of the
beaters (6). For safety, the speed
control (2) must be set on ‘0’ to
release the beaters (6)
• Rubber grips are on the swivel
base (4) ensuring the mixer is
steady in the rest position. Also
assist winding the power cord (5)
into the body (8)
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PARTS AND CONTROLS
Before using the hand mixer, check the following items are in the box. If any of the items are missing or damaged,
please contact the place of purchase.
1
3
2
4
8
5
7
1
Eject button
2
Speed control
3
Easy grip handle
4
Swivel base
5
Power cord
6a Dough hooks
6b Flat beaters
6c
6c
Balloon whisk
7
Plug storage
8
Main body
6a
6b
6
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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. Whipped cream takes
only moments to produce with
the balloon whisk
• The Dough Hooks
• The Beaters
SPEED SETTINGS
1
Blend
To combine liquids or to knead &
mix dough
The Dualit hand mixer is a
powerful tool and the beater
attachments can make a heavy
2
Stir
mix smooth, take lumps out of a
To prepare sauces, gravy and
sauce, mix together cake
puddings
ingredients or cream sugar and
eggs together to make custard and
3
Mix
To prepare batters and mixes
ice cream. Making mayonnaise is
no longer a tricky task
4
Beat
To cream butter and sugar, make
SPEED SETTINGS
biscuit mix, cake mixes and icing
Refer to the following mixing guide
for your speed selections.
5
Whip
To whip light and fluffy mixtures,
make whipped cream, beat eggs and
Speed Function
mash potatoes
0
Off
Use the dough hooks for pastry
and biscuit dough recipes that use
Standby and storage. Please note the
soft butter or oil, and for breads
beaters will only eject if set to the
that include olive oil. Due to their
‘OFF’ position.
clever action, they mix dough
thoroughly and quickly
7
As you add ingredients, the
consistency of the mixture may
change and you may require a higher
or lower speed setting.
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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 mixer with
required cord length is reached.
one hand and the beater stem
Do not pull further than the red
with the other hand
indicator on the cord
• For the dough hooks (6a) ensure
• Plug the cord into a standard
you insert the correct dough hook
electrical outlet
into the correct hole on the
• Place ingredients into a bowl
underside (7) of the mixer.
• Select the speed setting that
Match the hook with the round
matches your mixing task. See
collar on the stem into the round
page 7 for speed settings
shaped hole on the right hand
side and the dough hook with the • After you have finished mixing,
hexagonal collar on the stem into
turn the speed control to ‘0’ and
the hexagonal hole on the left
unplug the electric cord (5)
8
• The mixer should be stood on its
base (4) when not in use. There
are 4 rubber non-slip feet to keep
the mixer steady
• Raise the mixer head and press
down on the beater ejector
button (1) to eject the beaters (6).
The speed control (2) must be set
to ‘0’ to release to beaters
• Do not strike beaters (6) on the
rim of bowls, especially glass
bowls.
To remove any excess ingredients
off the beaters (6), use a rubber or
plastic spatula to scrape off.
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SERVICING
RETRACTABLE CORD
CARE & STORAGE
• After each use, for easy and tidy
• Unplug electric cord (5) from
storage, wind the power cord (5)
electrical outlet before cleaning
into the body of the mixer by
Wipe the mixer body (8) clean
turning the swivel base (4)
with a dry cloth.
clockwise in the direction shown by
Wash the beaters, dough hooks
the arrow on the mixer body (8)
and whisk (6) in hot soapy water
after each use. Rinse thoroughly
and dry
• Beaters, dough hooks and balloon
whisk (6) are all dishwasher safe
• To prevent cord damage always
pull power cord (5) out gently. If
the cord jams, rotate the swivel
base (4) counter clockwise half a
turn, then pull out the cord (5)
• Detach the beaters (6) from the
mixer and store them carefully.
The mixer should be stored with
the cord (5) retracted into the
body (8) and stood on the swivel
base (4). The plug (5) should be
plugged into the defined holes (7)
Do not pull cable past the red
indicator on the power cord (5)
GUARANTEE
If your mixer malfunctions within
one year from the date of purchase,
we will, at our discretion, repair or
replace it free of charge provided;
• You have not misused, neglected
or damaged it
• You provide a receipt to show
where and when you purchased
your hand mixer
• It has not been modified
• It has been used for the purpose
for which it is intended
This guarantee does not affect your
statutory rights. Dualit Ltd does not
assume any responsibility for
incidental or consequential rights.
Call the Dualit UK customer care line
on: +44 (0) 1293 652 500
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DUALIT HAND MIXER
C
O
O
K
B
O
O
K
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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.
• Plunge the beaters into mashed
potato to fluff it up (for dinner
party standard, see page 17)
• Make savoury hot soufflés a
frequent item on your menu – so
impressive, but really easy with
your Dualit hand mixer (see
Soufflé recipe, page 15)
• Make a habit of whipping cream –
it takes little time and can turn a
dull cake or plain dessert into
something delicious. Whipped
cream is a perfect accompaniment
to hot apple pie, fruit puddings
and tarts. The contrast of cold
cream with a hot pudding is
something special. Sandwich
homemade biscuits (see recipe,
page 23) with whipped double
cream, berries and a dab of ice
cream for an instant dessert
Use a packet mix, or simply make
your own: break 2 small eggs into
a medium sized bowl, add 2
heaped tablespoons of flour, a
pinch of salt,140ml (¼ pint) milk,
2 tbsp sparkling mineral water, or
beer if you have some open.
Using the beaters at a medium
speed, mix it all together
thoroughly. Scrape down the sides
of the bowl and, on a fast speed,
beat to a smooth cream. Allow to
stand for at least half an hour
before making pancakes
• Bake a cake for tea. The hand
• Produce quick and healthy mousse
• Egg yolks and sugar beaten ‘to the
mixer makes light work of
desserts. Whisk some egg whites
ribbon’ is called for in some
knocking up a packet cake mix for
to a stiff peak (see page 12) and a
recipes, which sounds daunting.
children’s tea time treats
little cream (in separate bowls),
The beaters make easy work of
• Whiz up a pancake mixture.
fold into a fruit purée and serve.
this. Test by lifting the beaters
Pancakes are always popular,
Alternatively, fold whites in Greek
slowly out of the mixture which,
especially for the children’s supper
yogurt or fromage frais. Drain in a
when ready, will run off in a
and they can help make them.
fine sieve and serve with berries
ribbon-like consistency
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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. Use the
balloon whisk. Start slowly and
only use a faster speed when the
mixture starts to turn white
• Gently ‘stir’ the mix with the
whisk or beaters running, reaching
into all parts of the bowl.
Ingredients are whisked, beaten or
creamed to incorporate air. By
tipping the bowl at a safe angle,
• The following terms often appear,
even more air can get into the
relating to whisking egg whites:
mixture, resulting in light mixtures
Soft peak: How to tell
and increased volume
Stop whisking, pick up some egg
• Whisking egg whites
white on the end of the whisk and
Whisked egg whites provide the
hold it vertically. Wave the whisk.
base for soufflés and all types of
The peak should wobble and fall
meringues. A little knowledge can
over gently, like the tip of a cat’s
make the difference between
tail. The mixture should be shiny
success and failure:
12
Stiff peak: How to tell
Repeat the previous test. The little
peak should not move. If you tip
the bowl upside down, the
contents should remain stationary.
The mixture should be shiny and
just soft enough to spoon
Overbeaten: How to tell
This can occur within a split
second after the stiff peak stage.
You will see a solid mass, which is
unredeemable. The whites have
lost the gloss & look unappetising
and a spoon cuts through the
mixture like a knife. If you’re not
confident about when to stop, use
the balloon whisk in your hand
from the soft peak stage, once the
hard work has been done. Only a
few more “whisks” are needed for
perfect stiff peaks
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THE SECRETS OF SUCCESS
WHIPPING CREAM
• Of all the creams on sale there are
It should slip easily about the
two that are suitable for whipping:
bowl. Refrigerate. Do not keep for
double cream and whipping
longer than an hour, it may
cream. They contain the correct
become runny again
amount of butterfat to hold air in
• Producing whipped cream is
the cream, which fluffs it up.
straightforward, and there are just
Use either the balloon whisk or
two basic rules for success:
the beaters
keep the cream cool while
• Whipped double cream becomes
you work or it will turn yellow
thick and holds its shape over
and slippery
time. Use for filling and decorating
do not over whip or it will
cakes, trifles, gateaux and parfaits,
become dry, claggy and may
and when advance preparation is
be unusable
required
• Whipping cream, with its soft,
yielding consistency is a perfect
accompaniment for fruit
puddings, pies and chocolate
desserts. Whisk until the mixture
has doubled in volume, but is still
spoonable.
• For successful results, on warm
days, cool the cream, bowl and
whisk in the fridge.
When ready, pour cream into the
bowl and work the whisk, on
medium speed, in a circle
13
• To avoid over whipping, stop
whisking just before achieving the
consistency you wish. If you are
not using the cream immediately,
cover and refrigerate
• Whisk cream in short bursts just
before use
• To restore over whipped cream,
rest it for as long as possible
before trying the following:
Double cream: add a little more
runny cream, stirring in gently
Whipping cream: if it has
softened a little, try stirring in a
drop of milk
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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. This air helps the
• Use a warm bowl. Warmth aids
cake to rise
the process, and is essential when
• Add the egg very slowly – drip by
you add eggs. Here you are
drip from the jug
forcing the fat of the butter to
accept the liquid of the eggs,
Beat the mix really well before
creating an emulsion
each addition
• The butter should be loose and
• Curdling is a failure of the whole
soft: oozing, or dropping off a
process of emulsion. You will see
spoon easily or the process cannot
the liquid and fatty solids separate
take place
out, which is a real nuisance
• Put the eggs (or yolks) into a jug
On a slow speed, try adding a
and beat lightly, set aside
little flour or ground nuts (from
the recipe) a spoonful at a time,
to save the situation
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SAVOURY
HOT CAULIFLOWER CHEESE SOUFFLE (makes 8 small or 4 large servings)
These are deceptively easy to make,
Tasty and reliable.
300g (11oz) cauliflower, cut into
little florets
40g (1½ oz) butter
225g (8oz) grated Cheddar
or Gruyere cheese
(after removing rind)
4 tsp milk
1 level tbsp English mustard
(made up)
2 small eggs, separated
Salt and freshly milled pepper
• You will need 4 large 13cm
• Using the balloon whisk, whisk the
(5 inch) diameter ramekin dishes,
egg whites with a pinch of salt,
or 8 small ones, and a large baking
until stiff (see Whisking Egg
sheet to put them on
Whites, page 12).
• Preheat oven to 200C/400F/M6.
• Fold into the cheese mixture and
Make sure that you have a rack
spoon over the cauliflower florets.
placed near to the top of the oven
• Place the ramekins on the
• Put the baking sheet in the oven
preheated baking sheet, return to
to heat. Cook the florets in boiling
the oven and cook until the
salted water, drain and dry. With
soufflés are risen and golden,
half the butter, grease the
about 10-12 minutes
ramekins and divide the florets
• Serve immediately
among them
Melt the remaining butter in a
small pan over a gentle heat, then
add the cheese. When melted, stir
in the milk and mustard.
Remove from heat and stir in the
egg yolks, together with plenty of
salt and pepper
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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.
280g (10½oz) strong flour
1 level tsp salt
1 level tsp caster sugar
2 level tsp dried yeast granules
160ml (5½fl oz) warm water
2 tbsp olive oil
extra oil and flour
sesame seeds (optional)
• Chop the dough into pieces, each
• Dissolve the sugar and yeast in a
weighing about 50g (2oz), and
jug with the water, and add to the
roll them into tight little balls.
flour. Using the dough hooks, mix
for a minute at medium speed.
Place on a non-stick baking tray
covered with a plastic sheet and
Add the olive oil, and mix for
leave for about 40 minutes, in a
another minute on slow speed,
draught-free place, until doubled
increasing to full speed until all is
in size
combined and you have a smooth
dough. If it appears too dry,
• Dredge generously with flour and
sprinkle over a few drops of water,
bake for 10 minutes
and work this into the mixture
• Hamburger buns can be made by
until smooth again
gently rolling out the little balls
• Form dough into a ball, place in a
with a rolling pin. Paint the top of
medium sized oiled bowl, cover
each bun with water, dip into a
with clingfilm, and wait it has risen
tray of sesame seeds, and stand
and doubled in size. This should
upright again. Proceed as above,
take 20 – 30 minutes. Remove
but no flour dredging is required
from bowl and squeeze the dough
• Always make breads in a warm
kitchen using warm utensils to
help the yeast to activate. Sift the • Preheat the oven to
flour and salt into a medium sized
210C/410F/M6-7
bowl
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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.
• Tip potatoes into a deep bowl,
800g (1¾ lbs) large floury
break them up roughly with a fork
potatoes (a bit old are best)
As you take them to the table,
and then with the beaters on slow
the butter oozes and melts, and
60g (2oz) butter
speed
forms a tasty sauce. The lime butter
200ml (7fl oz) whole milk
can be stored in the freezer and
• On medium speed continue
slices cut as you need them.
whisking, gradually adding the
salt and freshly milled pepper
buttery milk
200g (7oz) best unsalted butter,
• Peel the potatoes, cut into
very soft
• Add salt and pepper to taste
quarters lengthwise, cover with
cold water in a saucepan, add salt,
the zest of 6 limes
• For extra smooth and fluffy mash,
and boil gently until soft
change to the balloon whisk and
lime juice, to taste
work until creamy and frothy
• Test by pressing a potato with the
salt
back of a spoon against the side
• If you cannot serve immediately,
Tabasco sauce
of the pan; it should crush easily
cover with a thin film of milk, and
aluminium foil
cool. Reheat in a microwave or hot
• Drain the potatoes well, return
oven
them to the dry pan, place on a
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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.Twist the ends
like a toffee wrapper
• Store in the freezer in a plastic
bag
• To take a slice, cut through the foil
with a hot knife into nice rounds,
½ cm thick (just under ¼ inch)
MAYONNAISE
Unctuous and smooth, mayonnaise is
a classic summer accompaniment for
fish and seafood dishes and for
enriching salads.
• Drain and dry the bowl and
separate the eggs. Using the
beaters, whisk the yolks for about
2 minutes at high speed until pale
and sticky, adding the vinegar or
3 egg yolks
lemon juice, salt and mustard as
1 tbsp wine vinegar or lemon juice
you go
½ tsp salt
• Slow the speed and start to trickle
½ tsp French mustard
in the oils – this is easiest poured
from a jug. Let each drop be
285ml - 430ml (½ - ¾ pint) olive
absorbed before adding the next
oil, sunflower oil or a mixture of
each, which should feel warm to
the touch – not from a cold larder
salt and freshly milled pepper
• Pour some hot water into your
mixing bowl and put in the eggs,
in their shells, to warm while you
assemble the ingredients
18
• When half the oil has been
incorporated, the rest can be
added a little faster - by the
tablespoon
• Add salt and pepper to taste
• Store in sealed jar in the fridge
until required
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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.
285ml (½ pint) double cream
80g (3oz) caster sugar
1 tbsp icing sugar
80g (3oz) icing sugar
1 tbsp brandy
6 tbsp Cognac or brandy
• With the balloon whisk, beat the
butter until white and fluffy
• Beat in the sugars, a little at a time
• Add the brandy carefully and
slowly to avoid the mixture
separating
• Whisk the double cream with the
balloon whisk until lightly
whipped, then whisk in the icing
sugar and brandy
• Whisk carefully until thick, shiny
and not quite stiff
• Use double cream for
sandwiching two layers of a cake
and for decorating the top and
sides. Do not use whipping cream
as it becomes soft and watery over
time
• If you enjoy piping cream into
decorations, whipped double
cream is ideal. Use a medium to
small piping bag, as the warmth of
your hand when using a large one
may curdle the cream
• Whisk the cream until stiff. Spread
over the cake, or fill the piping
bag and decorate – it is easier
than you may think
• Finish with chopped nuts, flaked
almonds, candied violets or rose
petals, grated chocolate or
hundreds and thousands
• Cover and chill
19
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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.
225g (8oz) plain good quality
chocolate, broken into squares
a little milk
1 tsp vanilla essence
225g (8oz) butter
175g (6oz) caster sugar
4 eggs, yolks & whites separated
55g (2oz) ground rice
120g (4oz) plain flour
1 tsp baking powder
a little butter
a deep, 20cm (8 inch) cake tin
• Preheat oven to 175C/350F/M3
• Grease the tin with butter and line
base and sides with baking
parchment. Break up the
chocolate and melt into the milk
and vanilla in a bowl placed over a
pan of barely simmering water.
In a separate bowl cream together
the butter and sugar, using the
beaters (see The Creaming
Process, page 14)
• Bake in the centre of the oven for
1¾ hours, or until the middle is
spongy to the touch and a skewer
comes out clean. Cool in the tin
CHOCOLATE ICING
This easy icing has a wonderful
gloss, and makes pretty decorations
when used with a piping bag.
240g (8¾ oz) plain, good quality
• Add the egg yolks one at a time,
chocolate
beating well between each
200ml (7fl oz) sour cream or
addition. At a slower speed, gently
crème fraiche
beat in the melted chocolate
• Melt the chocolate in a bowl
mixture. Sieve the rice, flour and
Remove from the heat and cool a
baking powder, and mix in slowly.
little. Using the beaters on a slow
Using the balloon whisk, whisk the
speed, whisk in the sour cream,
egg whites until stiff (see Whisking
giving the mixture time to darken
Egg Whites, page 12). Fold into
and shine As soon as it is firm
the mixture and then pour into
enough to spread, smooth over
the tin
the cake with a table knife
20
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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. Bramleys or Granny Smiths
75g (3oz) self-raising flour
1 level tsp baking powder
125g (4oz) caster sugar
75ml (2½ fl oz) milk
50g (2oz) melted butter
2 medium eggs, beaten
soft butter for greasing cake tin
You will need a deep, 20cm (8
inch) cake tin, a cooling rack and
baking parchment.
Topping:
75g (3oz) butter, very soft
100g (3½oz) caster sugar
1 tsp vanilla essence
a medium egg, beaten
icing sugar
• Preheat oven to 170C/325F/M3
• Grease the tin and line the base
with a circle of baking parchment
• Beat the topping ingredients
together and pour over the
semi-baked cake
• Return to the oven for a further 30
minutes.
• Cool the cake in the tin for a
further 40 minutes.
Loosen sides with a knife and
gently shake out onto the cooling
rack lined with a piece of
parchment Leave to cool a little.
• Peel, core and chop the apples,
• Carefully turn the cake over onto a
place in the tin. Put the rest of the
serving plate, so the topping is
ingredients into a bowl and using
uppermost
the beaters at top speed, beat to a
• Sprinkle with a little icing sugar
smooth cream
and serve with some softly
• Pour the batter over the apples
whipped whipping cream
and bake for 45 minutes on the
middle shelf
21
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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. Before you
glasses, top with berries, or a fruit
begin to whisk the whites, add the
fool, and trickle a fruit sauce over the
cream of tartar, lemon juice and
top.
salt
6 egg whites
• When the whites are foamy and
a pinch of cream of tartar or a few
bubbly, add half the sugar,
drops of lemon juice
pouring in a steady stream but not
taking too long, while continuing
a pinch of salt
to whisk to firm peak stage.
360g (12oz) caster sugar, sifted
Gradually fold in the rest of the
You will need two small baking
sugar with a spatula
trays lined with baking
• Using two spoons, drop the mix in
parchment.
small, equal sized balls onto the
baking sheets
22
• Dip your finger in cold water and
smooth down any little tails which
might otherwise darken in the
oven
• Bake for 15 minutes on a low
shelf. Before the meringues colour,
open the oven door and turn off
the heat
• After 10 minutes, shut the door,
turn the oven on to
50C/150F/LOW to dry them out
for an hour. Turn off and leave in
the oven for 3-4 hours
• Peel meringues off the paper. If
they are stuck rub them gently
beneath the paper with a damp
cloth – this will release them
• Store in an airtight tin, where they
will keep for months
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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.
makes 600g (1 lb 5oz)
• Add the flour and mix on medium • Remove rice/beans and
parchment/foil and return to the
speed until the dough starts to
oven for a further 20 to 30
cling round the dough hooks in
minutes at 170C/325F/M3 to dry
large chunks
out – keep an eye on it as you do
200g/ 7 oz unsalted butter cubes • Working in the coolest conditions
not want it to turn dark brown.
possible, tip the dough out onto a
100g/ 3½ oz caster sugar
Cool before filling with whipped
counter and gather it up in your
2 tbsp beaten egg
double cream and fresh fruit e.g.
hands, squeezing it gently to form
strawberries, raspberries,
½ tsp vanilla or dark rum
a smooth sausage shape, with no
blueberries etc. Serve immediately
cracks. Handle it lightly or it may
300g/ 11 oz flour
get oily. Chill for a couple of hours To make individual tartlets or biscuits
• Use the dough hooks. The butter
in the fridge before rolling out
• Preheat oven to 170C/325F/M3.
should be a soft, almost melting
Grease a tartlet tray. For biscuits,
T
o
m
a
k
e
a
t
a
r
t
c
a
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e
consistency
line a baking tray with baking
• Preheat oven to 160C/310F/M2-3.
• In a medium sized bowl, using
parchment. Cut the pastry into
Line the tin with pastry and trim
medium to high speed, mix the
circles with a cookie cutter, place
off the edges neatly. Bake the case
butter and sugar until creamy and
on the tray and bake for 7-10
blind: line the pastry with baking
you can see the trail of the dough
minutes, or until dry. Sprinkle
parchment or foil (larger than the
hooks
biscuits with caster sugar as they
case so that it comes up the sides)
come out of the oven
• Add the egg and vanilla, beating
and fill with rice or baking beans.
until the egg is fully incorporated
Bake for 30 minutes
23
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