Dualit Mixer GB 04 06 User Manual

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D U A L I T H A N D M I X E R  
INSTRUCTION MANUAL  
GB 04/06  
 
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CONTENTS  
INSTRUCTION MANUAL  
INTRODUCTION...................................  
HAND MIXER COOK BOOK  
THE SECRETS OF SUCCESS................  
DAILY USES FOR YOUR MIXER  
WHISKING AND BEATING  
4
11 to 14  
SAFETY PRECAUTIONS.......................... 4 & 5  
FEATURES.............................................  
PARTS & CONTROLS............................  
5
6
WHIPPING CREAM  
USING YOUR HAND MIXER.................. 7 to 8  
THE ATTACHMENTS & THEIR USES  
SPEED SETTINGS  
THE CREAMING PROCESS  
SAVOURY.............................................  
CAULIFLOWER CHEESE SOUFFLE  
LITTLE ROLLS & BURGER BUNS  
CREAMED MASHED POTATOES  
15 to 17  
17 & 18  
GETTING STARTED  
SERVICING..........................................  
RETRACTABLE CORD  
CARE & STORAGE  
9
SAVOURY & SWEET SAUCES................  
LIME BUTTER  
GUARANTEE  
MAYONNAISE  
BRANDY LOVERS BUTTER & CREAM  
CAKES, BISCUITS & DESSERTS.............. 19 to 23  
CREAM FOR CAKES  
CHOCOLATE CAKE & ICING  
FRENCH APPLE CAKE  
PERFECT MERINGUES  
SWEET PASTRY  
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THE DUALIT HAND MIXER  
Thank you for choosing the Dualit  
hand mixer. It is an invaluable kitchen  
SAFETY PRECAUTIONS  
• 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  
Always follow these safety guidelines  
and warnings when using the hand  
mixer to avoid personal injury or  
damage to the appliance.  
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.  
• 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  
• The use of attachments not  
recommended or sold by the  
manufacturer may cause fire,  
electric shock or injury  
SAFETY PRECAUTIONS • Unplug from outlet when not is  
use, before putting on or taking  
• Do not let the cord (5) hang over  
the edge of the table or counter or  
touch hot surfaces, including ovens  
off parts and before cleaning  
IMPORTANT  
• Avoid contact with moving parts.  
SAFEGUARDS  
Keep hands, jewellery, hair,  
clothing and other utensils away  
from beaters during operation to  
prevent personal injury or damage  
to the mixer  
• Close supervision is necessary  
when the mixer is used by or near  
children or by anyone with a  
disability that might make it  
difficult to use  
READ ALL INSTRUCTIONS  
CAREFULLY BEFORE USING  
THE HAND MIXER.  
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SAFETY PRECAUTIONS  
FEATURES  
• Replacement fuses are available  
• The power cord is retractable. It  
coils into the main body of the  
mixer for neat and clean storage  
• Remove attachments (6) from  
mixer before washing  
from Dualit Ltd and should be  
ASTA approved to BS1362  
• Do not place mixer or bowls on  
or near a hot burner or in a  
heated oven  
• The plug can be inserted into the  
head of the mixer (7), for tidy  
storage  
• Connect the appliance to an  
earthed wall socket  
• Never leave the appliance  
unattended when in use  
• Do not use the mixer for purposes  
other than the intended use  
• 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  
• Servicing should be performed by  
an authorised service  
• Adjust the speed control (2) to ‘0’  
and unplug from outlet when  
not in use. Do not disassemble the  
unit until the motor comes to a  
complete stop  
representative  
• Do not use outdoors  
Note: This mixer is intended for  
household use only.  
• 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)  
• Any plug that has been cut from  
power supply cord should be  
disposed of immediately. Inserting  
any cut off plug into a socket  
outlet is hazardous  
SAVE THESE  
INSTRUCTIONS  
• 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)  
• Never use the plug (5) without  
the fuse cover fitted. Ensure any  
replacement fuse has the same  
current value as the original fuse  
5
 
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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.  
2
3
1
1
2
Eject button  
Speed control  
Easy grip handle  
Swivel base  
3
4
8
7
4
5
Power cord  
6a  
6b  
6c  
7
Dough hooks  
Flat beaters  
5
Balloon whisk  
Plug storage  
Main body  
6c  
6b  
6a  
8
6
 
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USING YOUR HAND MIXER  
THE ATTACHMENTS AND THEIR USES  
SPEED SETTINGS  
• The Balloon Whisk  
• The Beaters  
1
Blend  
To combine liquids or to knead &  
mix dough  
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 Dualit hand mixer is a  
powerful tool and the beater  
attachments can make a heavy  
mix smooth, take lumps out of a  
sauce, mix together cake  
ingredients or cream sugar and  
eggs together to make custard and  
ice cream. Making mayonnaise is  
no longer a tricky task  
2
Stir  
To prepare sauces, gravy and  
puddings  
3
Mix  
To prepare batters and mixes  
4
Beat  
To cream butter and sugar, make  
biscuit mix, cake mixes and icing  
SPEED SETTINGS  
Refer to the following mixing guide  
for your speed selections.  
5
Whip  
• The Dough Hooks  
To whip light and fluffy mixtures,  
make whipped cream, beat eggs and  
mash potatoes  
Speed Function  
Use the dough hooks for pastry  
and biscuit dough recipes that use  
soft butter or oil, and for breads  
that include olive oil. Due to their  
clever action, they mix dough  
thoroughly and quickly  
0
Off  
Standby and storage. Please note the  
beaters will only eject if set to the  
‘OFF’ position.  
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,  
dough hooks or balloon whisk (6),  
ensure the mixer is unplugged  
from the electrical outlet and the  
speed control (2) switch is set to  
the ‘0’ position  
• The flat beaters (6b) or balloon  
whisk (6c) can fit into either hole  
• 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  
• Insert the beaters one at a time  
with a slight twisting action until  
they snap into place  
• Raise the mixer head and press  
down on the beater ejector  
• Hold the handle (3) in one hand  
and pull the the plug (5) until the  
required cord length is reached.  
Do not pull further than the red  
indicator on the cord  
• Insert the beaters (6) by grasping  
the handle (2) of the mixer with  
one hand and the beater stem  
with the other hand  
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.  
• For the dough hooks (6a) ensure  
you insert the correct dough hook  
into the correct hole on the  
• Plug the cord into a standard  
electrical outlet  
• Place ingredients into a bowl  
To remove any excess ingredients  
off the beaters (6), use a rubber or  
plastic spatula to scrape off.  
underside (7) of the mixer.  
• Select the speed setting that  
matches your mixing task. See  
page 7 for speed settings  
Match the hook with the round  
collar on the stem into the round  
shaped hole on the right hand  
side and the dough hook with the  
hexagonal collar on the stem into  
the hexagonal hole on the left  
• After you have finished mixing,  
turn the speed control to ‘0’ and  
unplug the electric cord (5)  
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SERVICING  
RETRACTABLE CORD  
CARE & STORAGE  
GUARANTEE  
• After each use, for easy and tidy  
storage, wind the power cord (5)  
into the body of the mixer by  
turning the swivel base (4)  
• Unplug electric cord (5) from  
electrical outlet before cleaning  
Wipe the mixer body (8) clean  
with a dry cloth.  
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;  
clockwise in the direction shown by  
the arrow on the mixer body (8)  
Wash the beaters, dough hooks  
and whisk (6) in hot soapy water  
after each use. Rinse thoroughly  
and dry  
• You have not misused, neglected  
or damaged it  
• You provide a receipt to show  
where and when you purchased  
your hand mixer  
• Beaters, dough hooks and balloon  
whisk (6) are all dishwasher safe  
• It has not been modified  
• 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)  
• It has been used for the purpose  
for which it is intended  
• 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)  
This guarantee does not affect your  
statutory rights. Dualit Ltd does not  
assume any responsibility for  
incidental or consequential rights.  
Do not pull cable past the red  
indicator on the power cord (5)  
Call the Dualit UK customer care line  
on: +44 (0) 1293 652 500  
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D U A L I T H A N D M I X E R  
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.  
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  
• 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)  
• Bake a cake for tea. The hand  
mixer makes light work of  
Produce quick and healthy mousse  
Egg yolks and sugar beaten ‘to the  
ribbon’ is called for in some  
recipes, which sounds daunting.  
The beaters make easy work of  
this. Test by lifting the beaters  
slowly out of the mixture which,  
when ready, will run off in a  
ribbon-like consistency  
desserts.  
Whisk some egg whites  
knocking up a packet cake mix for  
children’s tea time treats  
to a stiff peak (see page 12) and a  
little cream (in separate bowls),  
fold into a fruit purée and serve.  
Alternatively, fold whites in Greek  
yogurt or fromage frais. Drain in a  
fine sieve and serve with berries  
Whiz up a pancake mixture.  
Pancakes are always popular,  
especially for the children’s supper  
and they can help make them.  
11  
 
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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  
Stiff peak: How to tell  
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  
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  
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.  
Overbeaten: How to tell  
This can occur within a split  
Ingredients are whisked, beaten or  
creamed to incorporate air. By  
tipping the bowl at a safe angle,  
even more air can get into the  
mixture, resulting in light mixtures  
and increased volume  
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  
• The following terms often appear,  
relating to whisking egg whites:  
Soft peak: How to tell  
Stop whisking, pick up some egg  
white on the end of the whisk and  
hold it vertically. Wave the whisk.  
The peak should wobble and fall  
over gently, like the tip of a cat’s  
tail. The mixture should be shiny  
• Whisking egg whites  
Whisked egg whites provide the  
base for soufflés and all types of  
meringues. A little knowledge can  
make the difference between  
success and failure:  
12  
 
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THE SECRETS OF SUCCESS  
WHIPPING CREAM  
• Of all the creams on sale there are  
two that are suitable for whipping:  
double cream and whipping  
cream. They contain the correct  
amount of butterfat to hold air in  
the cream, which fluffs it up.  
Use either the balloon whisk or  
the beaters  
It should slip easily about the  
bowl. Refrigerate. Do not keep for  
longer than an hour, it may  
become runny again  
• To avoid over whipping, stop  
whisking just before achieving the  
consistency you wish. If you are  
not using the cream immediately,  
cover and refrigerate  
• Producing whipped cream is  
straightforward, and there are just • Whisk cream in short bursts just  
two basic rules for success:  
before use  
keep the cream cool while  
you work or it will turn yellow  
and slippery  
• To restore over whipped cream,  
rest it for as long as possible  
before trying the following:  
Whipped double cream becomes  
thick and holds its shape over  
time. Use for filling and decorating  
cakes, trifles, gateaux and parfaits,  
and when advance preparation is  
required  
do not over whip or it will  
become dry, claggy and may  
be unusable  
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  
• For successful results, on warm  
days, cool the cream, bowl and  
whisk in the fridge.  
• 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.  
When ready, pour cream into the  
bowl and work the whisk, on  
medium speed, in a circle  
13  
 
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THE SECRETS OF SUCCESS  
THE CREAMING PROCESS  
• Even if you are unable to to  
rescue, do not despair. A curdled  
mixture will still make a  
• Beating air into the butter helps a • Beat the butter and sugar for 10  
cake to rise. Butter and sugar are  
usually ‘creamed’ as a first stage of  
cake-making, and also for some  
icings and for Brandy Butter  
minutes or so - which is really easy  
with the power of your hand  
mixer. This incorporates air into  
the butter, which goes pale and  
‘fluffy’ as a result. This air helps the  
cake to rise  
respectable cake  
• Use a warm bowl. Warmth aids  
the process, and is essential when  
you add eggs. Here you are  
forcing the fat of the butter to  
accept the liquid of the eggs,  
creating an emulsion  
• Add the egg very slowly – drip by  
drip from the jug  
Beat the mix really well before  
each addition  
• The butter should be loose and  
soft: oozing, or dropping off a  
spoon easily or the process cannot  
take place  
• Curdling is a failure of the whole  
process of emulsion. You will see  
the liquid and fatty solids separate  
out, which is a real nuisance  
• Put the eggs (or yolks) into a jug  
and beat lightly, set aside  
On a slow speed, try adding a  
little flour or ground nuts (from  
the recipe) a spoonful at a time,  
to save the situation  
14  
 
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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.  
• You will need 4 large 13cm  
(5 inch) diameter ramekin dishes,  
or 8 small ones, and a large baking  
sheet to put them on  
• Using the balloon whisk, whisk the  
egg whites with a pinch of salt,  
until stiff (see Whisking Egg  
Whites, page 12).  
300g (11oz) cauliflower, cut into  
little florets  
• Preheat oven to 200C/400F/M6.  
Make sure that you have a rack  
placed near to the top of the oven  
• Fold into the cheese mixture and  
spoon over the cauliflower florets.  
40g (1½ oz) butter  
225g (8oz) grated Cheddar  
or Gruyere cheese  
(after removing rind)  
• Place the ramekins on the  
preheated baking sheet, return to  
the oven and cook until the  
soufflés are risen and golden,  
about 10-12 minutes  
• Put the baking sheet in the oven  
to heat. Cook the florets in boiling  
salted water, drain and dry. With  
half the butter, grease the  
4 tsp milk  
1 level tbsp English mustard  
(made up)  
ramekins and divide the florets  
among them  
• Serve immediately  
2 small eggs, separated  
Melt the remaining butter in a  
small pan over a gentle heat, then  
add the cheese. When melted, stir  
in the milk and mustard.  
Salt and freshly milled pepper  
Remove from heat and stir in the  
egg yolks, together with plenty of  
salt and pepper  
15  
 
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SAVOURY  
LITTLE BREAD ROLLS AND HAMBURGER BUNS (makes 8-9)  
Making your own bread rolls is truly • Dissolve the sugar and yeast in a • Chop the dough into pieces, each  
jug with the water, and add to the  
flour. Using the dough hooks, mix  
for a minute at medium speed.  
weighing about 50g (2oz), and  
roll them into tight little balls.  
impressive, and fills the house with a  
welcoming aroma.  
Place on a non-stick baking tray  
covered with a plastic sheet and  
leave for about 40 minutes, in a  
draught-free place, until doubled  
in size  
The dough hooks make light work of  
kneading.  
Add the olive oil, and mix for  
another minute on slow speed,  
increasing to full speed until all is  
combined and you have a smooth  
dough. If it appears too dry,  
sprinkle over a few drops of water,  
and work this into the mixture  
until smooth again  
280g (10½oz) strong flour  
1 level tsp salt  
• Dredge generously with flour and  
bake for 10 minutes  
1 level tsp caster sugar  
2 level tsp dried yeast granules  
160ml (5½fl oz) warm water  
2 tbsp olive oil  
• Hamburger buns can be made by  
gently rolling out the little balls  
with a rolling pin. Paint the top of  
each bun with water, dip into a  
tray of sesame seeds, and stand  
upright again. Proceed as above,  
but no flour dredging is required  
• Form dough into a ball, place in a  
medium sized oiled bowl, cover  
with clingfilm, and wait it has risen  
and doubled in size. This should  
take 20 – 30 minutes. Remove  
extra oil and flour  
sesame seeds (optional)  
• Always make breads in a warm  
kitchen using warm utensils to  
help the yeast to activate. Sift the  
flour and salt into a medium sized  
bowl  
from bowl and squeeze the dough  
• Preheat the oven to  
210C/410F/M6-7  
16  
 
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SAVOURY SAUCES  
SAVOURY  
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.  
• Heat the butter and milk in a small  
pan until boiling  
Mash made in this way can double as  
a sauce for a roast or grill.  
Serve on chicken or fish steaks, hot  
off the grill.  
• Tip potatoes into a deep bowl,  
break them up roughly with a fork  
and then with the beaters on slow  
speed  
800g (1¾ lbs) large floury  
potatoes (a bit old are best)  
As you take them to the table,  
the butter oozes and melts, and  
forms a tasty sauce. The lime butter  
can be stored in the freezer and  
slices cut as you need them.  
60g (2oz) buttter  
200ml (7fl oz) whole milk  
salt and freshly milled pepper  
• On medium speed continue  
whisking, gradually adding the  
buttery milk  
200g (7oz) best unsalted butter,  
very soft  
• Peel the potatoes, cut into  
quarters lengthwise, cover with  
cold water in a saucepan, add salt,  
and boil gently until soft  
• Add salt and pepper to taste  
the zest of 6 limes  
lime juice, to taste  
salt  
• For extra smooth and fluffy mash,  
change to the balloon whisk and  
work until creamy and frothy  
• Test by pressing a potato with the  
back of a spoon against the side  
of the pan; it should crush easily  
• If you cannot serve immediately,  
cover with a thin film of milk, and  
cool. Reheat in a microwave or hot  
oven  
Tabasco sauce  
aluminium foil  
• Drain the potatoes well, return  
them to the dry pan, place on a  
17  
 
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SAVOURY SAUCES  
LIME BUTTER  
MAYONNAISE  
Unctuous and smooth, mayonnaise is  
• Using the balloon whisk, beat the  
butter until white and fluffy  
• 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  
lemon juice, salt and mustard as  
you go  
a classic summer accompaniment for  
fish and seafood dishes and for  
enriching salads.  
• Stir in the zest, and enough salt,  
lime juice and Tabasco to give it a  
good flavour  
3 egg yolks  
1 tbsp wine vinegar or lemon juice  
½ tsp salt  
• Scrape it out of the bowl, and lay  
in a straight line, approximately  
12cm (5 inches) long, on  
aluminium foil  
• Slow the speed and start to trickle  
in the oils – this is easiest poured  
from a jug. Let each drop be  
½ tsp French mustard  
285ml - 430ml (½ - ¾ pint) olive  
oil, sunflower oil or a mixture of  
each, which should feel warm to  
the touch – not frrom a cold larder  
• Roll the foil round the lime butter,  
to form a sausage.Twist the ends  
like a toffee wrapper  
absorbed before adding the next  
• When half the oil has been  
incorporated, the rest can be  
added a little faster - by the  
tablespoon  
• Store in the freezer in a plastic  
bag  
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  
• To take a slice, cut through the foil  
with a hot knife into nice rounds,  
½ cm thick (just under ¼ inch)  
• Add salt and pepper to taste  
• Store in sealed jar in the fridge  
until required  
18  
 
250107_Hand Mixer manual artwork.qxp 25/01/2007 15:32 Page 19  
SWEET SAUCES  
CAKES & DESSERTS  
CREAM FOR CAKES  
BRANDY LOVERS BUTTER AND CREAM  
Brandy butter is a Christmas  
essential. Pile onto a pretty glass dish  
for serving with a steaming  
Christmas Pudding.  
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.  
• 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  
200g (7oz) best unsalted butter,  
very soft  
285ml (½ pint) double cream  
1 tbsp icing sugar  
• 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  
80g (3oz) caster sugar  
80g (3oz) icing sugar  
6 tbsp Cognac or brandy  
1 tbsp brandy  
• Whisk the double cream with the  
balloon whisk until lightly  
whipped, then whisk in the icing  
sugar and brandy  
• With the balloon whisk, beat the  
butter until white and fluffy  
• Whisk the cream until stiff. Spread  
over the cake, or fill the piping  
bag and decorate – it is easier  
than you may think  
• Beat in the sugars, a little at a time  
• Whisk carefully until thick, shiny  
and not quite stiff  
• Add the brandy carefully and  
slowly to avoid the mixture  
separating  
• Finish with chopped nuts, flaked  
almonds, candied violets or rose  
petals, grated chocolate or  
• Cover and chill  
hundreds and thousands  
19  
 
250107_Hand Mixer manual artwork.qxp 25/01/2007 15:32 Page 20  
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.  
• Grease the tin with butter and line • Bake in the centre of the oven for  
base and sides with baking  
parchment. Break up the  
1¾ hours, or until the middle is  
spongy to the touch and a skewer  
comes out clean. Cool in the tin  
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)  
225g (8oz) plain good quality  
chocolate, broken into squares  
CHOCOLATE ICING  
a little milk  
This easy icing has a wonderful  
gloss, and makes pretty decorations  
when used with a piping bag.  
1 tsp vanilla essence  
225g (8oz) butter  
240g (8¾ oz) plain, good quality  
chocolate  
175g (6oz) caster sugar  
4 eggs, yolks & whites separated  
55g (2oz) ground rice  
120g (4oz) plain flour  
1 tsp baking powder  
• Add the egg yolks one at a time,  
beating well between each  
200ml (7fl oz) sour cream or  
crème fraiche  
addition. At a slower speed, gently  
beat in the melted chocolate  
mixture. Sieve the rice, flour and  
baking powder, and mix in slowly.  
Using the balloon whisk, whisk the  
egg whites until stiff (see Whisking  
Egg Whites, page 12). Fold into  
the mixture and then pour into  
the tin  
• Melt the chocolate in a bowl  
Remove from the heat and cool a  
little. Using the beaters on a slow  
speed, whisk in the sour cream,  
giving the mixture time to darken  
and shine As soon as it is firm  
enough to spread, smooth over  
the cake with a table knife  
a little butter  
a deep, 20cm (8 inch) cake tin  
• Preheat oven to 175C/350F/M3  
20  
 
250107_Hand Mixer manual artwork.qxp 25/01/2007 15:32 Page 21  
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.  
Topping:  
• Beat the topping ingredients  
together and pour over the  
semi-baked cake  
75g (3oz) butter, very soft  
100g (3½oz) caster sugar  
1 tsp vanilla essence  
• Return to the oven for a further 30  
minutes.  
500g (1 lb) tart cooking apples  
e.g. Bramleys or Granny Smiths  
a medium egg, beaten  
icing sugar  
• Cool the cake in the tin for a  
further 40 minutes.  
75g (3oz) self-raising flour  
1 level tsp baking powder  
125g (4oz) caster sugar  
75ml (2½ fl oz) milk  
Loosen sides with a knife and  
gently shake out onto the cooling  
rack lined with a piece of  
• Preheat oven to 170C/325F/M3  
• Grease the tin and line the base  
with a circle of baking parchment  
parchment Leave to cool a little.  
• Peel, core and chop the apples,  
place in the tin. Put the rest of the  
ingredients into a bowl and using  
the beaters at top speed, beat to a  
smooth cream  
• Carefully turn the cake over onto a  
serving plate, so the topping is  
uppermost  
50g (2oz) melted butter  
2 medium eggs, beaten  
soft butter for greasing cake tin  
• Sprinkle with a little icing sugar  
and serve with some softly  
whipped whipping cream  
You will need a deep, 20cm (8  
inch) cake tin, a cooling rack and  
baking parchment.  
• Pour the batter over the apples  
and bake for 45 minutes on the  
middle shelf  
21  
 
250107_Hand Mixer manual artwork.qxp 25/01/2007 15:32 Page 22  
CAKES, BISCUITS AND DESSERTS  
PERFECT MERINGUES  
• Preheat oven to 150C/300F/M2  
• Dip your finger in cold water and  
smooth down any little tails which  
might otherwise darken in the  
oven  
Snowy white and crisp, meringues  
are always popular at tea time or in  
a large variety of desserts. Sandwich  
small ones together with whipped  
double cream, or Brandy Cream  
(see recipe page 19) or crush and  
fold in some whipped cream, place in  
glasses, top with berries, or a fruit  
fool, and trickle a fruit sauce over the  
top.  
• Put the sugar in a measuring (or  
similar shaped) jug for easy  
pouring  
• Bake for 15 minutes on a low  
shelf. Before the meringues colour,  
open the oven door and turn off  
the heat  
• Follow instructions for Whisking  
Egg Whites, page 12. Before you  
begin to whisk the whites, add the  
cream of tartar, lemon juice and  
salt  
• After 10 minutes, shut the door,  
turn the oven on to  
6 egg whites  
• When the whites are foamy and  
bubbly, add half the sugar,  
50C/150F/LOW to dry them out  
for an hour. Turn off and leave in  
the oven for 3-4 hours  
a pinch of cream of tartar or a few  
drops of lemon juice  
pouring in a steady stream but not  
taking too long, while continuing  
to whisk to firm peak stage.  
Gradually fold in the rest of the  
sugar with a spatula  
a pinch of salt  
• Peel meringues off the paper. If  
they are stuck rub them gently  
beneath the paper with a damp  
cloth – this will release them  
360g (12oz) caster sugar, sifted  
You will need two small baking  
trays lined with baking  
parchment.  
• Using two spoons, drop the mix in  
small, equal sized balls onto the  
baking sheets  
• Store in an airtight tin, where they  
will keep for months  
22  
 
250107_Hand Mixer manual artwork.qxp 25/01/2007 15:32 Page 23  
CAKES, BISCUITS AND DESSERTS  
SWEET PASTRY (enough for two 8 inch tart cases)  
Use to make tarts or tartlets to fill  
• Remove rice/beans and  
• Add the flour and mix on medium  
speed until the dough starts to  
cling round the dough hooks in  
large chunks  
with fresh summer fruits and cream,  
or for making short vanilla biscuits.  
makes 600g (1 lb 5oz)  
parchment/foil and return to the  
oven for a further 20 to 30  
minutes at 170C/325F/M3 to dry  
out – keep an eye on it as you do  
not want it to turn dark brown.  
Cool before filling with whipped  
double cream and fresh fruit e.g.  
strawberries, raspberries,  
200g/ 7 oz unsalted butter cubes  
100g/ 3½ oz caster sugar  
2 tbsp beaten egg  
• Working in the coolest conditions  
possible, tip the dough out onto a  
counter and gather it up in your  
hands, squeezing it gently to form  
a smooth sausage shape, with no  
cracks. Handle it lightly or it may  
get oily. Chill for a couple of hours  
in the fridge before rolling out  
½ tsp vanilla or dark rum  
300g/ 11 oz flour  
blueberries etc. Serve immediately  
To make individual tartlets or biscuits  
• Use the dough hooks. The butter  
should be a soft, almost melting  
consistency  
• Preheat oven to 170C/325F/M3.  
Grease a tartlet tray. For biscuits,  
line a baking tray with baking  
parchment. Cut the pastry into  
circles with a cookie cutter, place  
on the tray and bake for 7-10  
minutes, or until dry. Sprinkle  
biscuits with caster sugar as they  
come out of the oven  
To make a tart case  
• Preheat oven to 160C/310F/M2-3.  
Line the tin with pastry and trim  
off the edges neatly. Bake the case  
blind: line the pastry with baking  
parchment or foil (larger than the  
case so that it comes up the sides)  
and fill with rice or baking beans.  
Bake for 30 minutes  
• In a medium sized bowl, using  
medium to high speed, mix the  
butter and sugar until creamy and  
you can see the trail of the dough  
hooks  
• Add the egg and vanilla, beating  
until the egg is fully incorporated  
23  
 
250107_Hand Mixer manual artwork.qxp 25/01/2007 15:32 Page 24  
DUALIT LIMITED COUNTY OAK WAY CRAWLEY WEST SUSSEX RH11 7ST  
TELEPHONE: +44 (0) 1293 652 500 FACSIMILE: +44 (0) 1293 652 555  
EMAIL: info dualit.com WEB: www.dualit.com  
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