Power whisk
How to use this attachment
The Whisk is perfect for whipping cream to top tarts and trifles, fill sponges, cakes and profiteroles, or for adding to mousses, soufflés and cheesecakes.
Whisked Sponges
Fatless sponges, Swiss rolls, roulades and butter enriched Genoese sponges all rely on air being trapped in the egg mixture, to make it rise. To achieve a good sponge, the eggs and sugar must be whisked until really thick and creamy - thick enough to leave a trail on the surface when the Whisk is lifted.
To get the best results, start the Power Whisk on minimum speed and fairly quickly increase it to maximum. Lightly fold in the flour and any other remaining ingredients to keep as much air in the mixture as possible. The Power Whisk makes perfect meringues and even marshmallows.
High speed, high temperature whisk control
To whisk at high speed at temperatures above 60°C, set the appropriate speed and then press and hold the Pulse button. The Cooking Chef will beep, and the Speed and Temperature indicator lights will flash quickly. The whisking speed will slowly increase to the selected speed. Repeat the procedure to increase the speed further. You can reduce the whisking speed or turn it off as normal.
Note: This function MUST only be used with the Power Whisk, and within the maximum cooking capacity of 3 litres. Always fit the Splashguard, and never leave the machine completely unattended.
Hints and tips
- Keep eggs at room temperature, or remove from the refrigerator 30 minutes before whisking for best results.
- Always ensure that the Power Whisk and bowl are scrupulously clean before whisking egg whites. Any grease will prevent the egg whites whisking to full volume.
- Remove the Splashguard before whisking, so that the air can circulate freely.