Dualit GB 04/06 User Manual

DUALIT HAND MIXER

INSTRUCTION MANUAL

GB 04/06

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‘‘BBeesstt pplluuggggeedd iinn pprroodduucctt’’

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CONTENTS

3

INSTRUCTION MANUAL

IINNTTRROODDUUCCTTIIOONN......................................................................

SSAAFFEETTYY PPRREECCAAUUTTIIOONNSS....................................................

FFEEAATTUURREESS..........................................................................................

PPAARRTTSS && CCOONNTTRROOLLSS........................................................

UUSSIINNGG YYOOUURR HHAANNDD MMIIXXEERR....................................

THE ATTACHMENTS & THEIR USES
SPEED SETTINGS
GETTING STARTED

SSEERRVVIICCIINNGG....................................................................................

RETRACTABLE CORD
CARE & STORAGE
GUARANTEE

44

44 && 55

55
66

77 ttoo 88

99

HAND MIXER COOK BOOK

THE SECRETS OF SUCCESS

................................

DAILY USES FOR YOUR MIXER
WHISKING AND BEATING
WHIPPING CREAM
THE CREAMING PROCESS

SSAAVVOOUURRYY..........................................................................................

CAULIFLOWER CHEESE SOUFFLE
LITTLE ROLLS & BURGER BUNS
CREAMED MASHED POTATOES

SSAAVVOOUURRYY && SSWWEEEETT SSAAUUCCEESS................................

LIME BUTTER

MAYONNAISE

BRANDY LOVERS BUTTER & CREAM

CCAAKKEESS,, BBIISSCCUUIITTSS && DDEESSSSEERRTTSS............................

CREAM FOR CAKES

CHOCOLATE CAKE & ICING

FRENCH APPLE CAKE

PERFECT MERINGUES

SWEET PASTRY

1111 ttoo 1144

1155 ttoo 1177

1177 && 1188

1199 ttoo 2233

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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.

IMPORTANT
SAFEGUARDS

READ ALL INSTRUCTIONS
CAREFULLY BEFORE USING
THE HAND MIXER.

• 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

• 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

AAllwwaayyss ffoollllooww tthheessee ssaaffeettyy gguuiiddeelliinneess
aanndd wwaarrnniinnggss wwhheenn uussiinngg tthhee hhaanndd
mmiixxeerr ttoo aavvooiidd ppeerrssoon

naall iinnjjuurryy oorr

ddaammaaggee ttoo tthhee aapppplliiaannccee..

• 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

• Avoid contact with moving parts.
Keep hands, jewellery, hair,
clothing and other utensils away
from beaters during operation to
prevent personal injury or damage
to the mixer

THE DUALIT HAND MIXER

4

SAFETY PRECAUTIONS

SAFETY PRECAUTIONS

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SAFETY PRECAUTIONS

5

• Remove attachments (6) from
mixer before washing

• Do not place mixer or bowls on
or near a hot burner or in a
heated oven

• Do not use the mixer for purposes
other than the intended use

• 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

• 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

• Never use the plug (5) without
the fuse cover fitted. Ensure any
replacement fuse has the same
current value as the original fuse

• The power cord is retractable. It
coils into the main body of the
mixer for neat and clean storage

• The plug can be inserted into the
head of the mixer (7), for tidy
storage

• 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)

• Replacement fuses are available
from Dualit Ltd and should be
ASTA approved to BS1362

• Connect the appliance to an
earthed wall socket

• Never leave the appliance
unattended when in use

• Servicing should be performed by
an authorised service
representative

• Do not use outdoors

NNoottee:: TThhiiss mmiixxeerr iiss iinntteennddeedd ffoorr
hhoouusseehhoolldd uussee oonnllyy..

SAVE THESE
INSTRUCTIONS

FEATURES

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6

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.

Eject button

Speed control

Easy grip handle

Swivel base

Power cord

Dough hooks

Flat beaters

Balloon whisk

Plug storage

Main body

1

2

3

4

5

5

1

2

4

6b

6a

6c

8

6a

7

8

3

7

6c

6b

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THE ATTACHMENTS AND THEIR USES

•

TThhee BBeeaatteerrss

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

Refer to the following mixing guide
for your speed selections.

Speed Function

00 OOffff

Standby and storage. Please note the
beaters will only eject if set to the
‘OFF’ position.

•• TThhee BBaalllloooonn WWhhiisskk

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

•

TThhee DDoouugghh HHooookkss

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

11 BBlleenndd
To combine liquids or to knead &
mix dough

22 SSttiirr
To prepare sauces, gravy and
puddings

33 MMiixx
To prepare batters and mixes

44 BBeeaatt
To cream butter and sugar, make
biscuit mix, cake mixes and icing

55 WWhhiipp
To whip light and fluffy mixtures,
make whipped cream, beat eggs and
mash potatoes

As you add ingredients, the
consistency of the mixture may
change and you may require a higher
or lower speed setting.

SPEED SETTINGS

SPEED SETTINGS

USING YOUR HAND MIXER

7

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• The flat beaters (6b) or balloon
whisk (6c) can fit into either hole

• Insert the beaters one at a time
with a slight twisting action until
they snap into place

• Hold the handle (3) in one hand
and pull the the plug (5) until the
required cord length is reached.
DDoo nnoott ppuullll ffuurrtthheerr tthhaann tthhee rreedd
iinnddiiccaattoorr oonn tthhee ccoorrdd

• Plug the cord into a standard
electrical outlet

• Place ingredients into a bowl

• Select the speed setting that
matches your mixing task. See
page 7 for speed settings

• After you have finished mixing,
turn the speed control to

‘0’

and

unplug the electric cord (5)

8

• 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

• Insert the beaters (6) by grasping
the handle (2) of the mixer with
one hand and the beater stem
with the other hand

• For the dough hooks (6a) ensure
you insert the correct dough hook
into the correct hole on the
underside (7) of the mixer.

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

• 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).

TThhee ssppeeeedd ccoonnttrrooll ((22)) mmuusstt bbee sseett
ttoo ‘‘00’’ ttoo rreelleeaassee ttoo bbeeaatteerrss

• 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.

GETTING STARTED

USING YOUR HAND MIXER

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• 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)
clockwise in the direction shown by
the arrow on the mixer body (8)

• 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)

DDoo nnoott ppuullll ccaabbllee ppaasstt tthhee rreedd
iinnddiiccaattoorr oonn tthhee ppoowweerr ccoorrdd ((55))

9

RETRACTABLE CORD

• Unplug electric cord (5) from
electrical outlet before cleaning
Wipe the mixer body (8) clean
with a dry cloth.

Wash the beaters, dough hooks
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

• 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)

If your mixer malfunctions within
oonnee yyeeaarr ffrroomm tthhee ddaattee ooff ppuurrcchhaassee

,
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: [phone]

GUARANTEE

CARE & STORAGE

SERVICING

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DUALIT HAND MIXER

COOKBOOK

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•• FFrriigghhtteenneedd ooff mmaakkiinngg ssaauucceess

, 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.

•

PPlluunnggee tthhee bbeeaatteerrss iinnttoo mmaasshheedd
ppoottaattoo

to fluff it up (for dinner

party standard, see page 17)

•

MMaakkee ssaavvoouurryy hhoott ssoouuffffllééss

a
frequent item on your menu – so
impressive, but really easy with
your Dualit hand mixer (see
Soufflé recipe, page 15)

•

PPrroodduuccee qquuiicckk aanndd hheeaalltthhyy mmoouussssee
ddeesssseerrttss..

Whisk some egg whites
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

DAILY USES FOR YOUR HAND MIXER

•

MMaakkee aa hhaabbiitt ooff wwhhiippppiinngg ccrreeaamm

–
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

•

BBaakkee aa ccaakkee ffoorr tteeaa

. The hand
mixer makes light work of
knocking up a packet cake mix for
children’s tea time treats

•

WWhhiizz uupp aa ppaannccaakkee mmiixxttuurree..
Pancakes are always popular,
especially for the children’s supper
and they can help make them.

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

•

EEgggg yyoollkkss

aanndd ssuuggaarr bbeeaatteenn ‘‘ttoo tthhee

rriibbbboonn’’

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

THE SECRETS OF SUCCESS

11

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12

WHISKING AND BEATING

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

• The following terms often appear,
relating to whisking egg whites:

SSoofftt ppeeaakk:: HHooww ttoo tteellll
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

SSttiiffff ppeeaakk:: HHooww ttoo tteellll
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

OOvveerrbbeeaatteenn:: HHooww ttoo tteellll
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

• 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

• 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,
even more air can get into the
mixture, resulting in light mixtures
and increased volume

•

WWhhiisskkiinngg eegggg wwhhiitteess
Whisked egg whites provide the
base for soufflés and all types of
meringues. A little knowledge can
make the difference between
success and failure:

THE SECRETS OF SUCCESS

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13

WHIPPING CREAM

It should slip easily about the
bowl. Refrigerate. Do not keep for
longer than an hour, it may
become runny again

• Producing whipped cream is
straightforward, and there are just
two basic rules for success:

keep the cream cool while
you work or it will turn yellow
and slippery

do not over whip or it will
become dry, claggy and may
be unusable

• 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

• 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

• 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

• 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

• 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.

THE SECRETS OF SUCCESS

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14

THE CREAMING PROCESS

• Beat the butter and sugar for 10
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

• Add the egg very slowly – drip by
drip from the jug

Beat the mix really well before
each addition

• 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

On a slow speed, try adding a
little flour or ground nuts (from
the recipe) a spoonful at a time,
to save the situation

• Even if you are unable to to
rescue, do not despair. A curdled
mixture will still make a
respectable cake

• Beating air into the butter helps a
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

• 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

• The butter should be loose and
soft: oozing, or dropping off a
spoon easily or the process cannot
take place

• Put the eggs (or yolks) into a jug
and beat lightly, set aside

THE SECRETS OF SUCCESS

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HOT CAULIFLOWER CHEESE SOUFFLE (makes 8 small or 4 large servings)

• You will need 4 large 13cm
(5 inch) diameter ramekin dishes,
or 8 small ones, and a large baking
sheet to put them on

• Preheat oven to 200C/400F/M6.
Make sure that you have a rack
placed near to the top of the oven

• 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
ramekins and divide the florets
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

• Using the balloon whisk, whisk the
egg whites with a pinch of salt,
until stiff (see Whisking Egg
Whites, page 12).

• Fold into the cheese mixture and
spoon over the cauliflower florets.

• 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

• Serve immediately

These are deceptively easy to make,
Tasty and reliable.

330000gg ((1111oozz)) ccaauulliifflloowweerr,, ccuutt iinnttoo
lliittttllee fflloorreettss

4400gg ((11½½ oozz)) bbuutttteerr

222255gg ((88oozz)) ggrraatteedd CChheeddd

daarr

oorr GGrruuyyeerree cchheeeessee
((aafftteerr rreemmoovviinngg rriinndd))

44 ttsspp mmiillkk

11 lleevveell ttbbsspp EEnngglliisshh mmuussttaarrdd
((mmaaddee uupp))

22 ssmmaalll

l eeggggss,, sseeppaarraatteedd

SSaalltt aanndd ffrreesshhllyy mmiilllleedd ppeeppppeerr

SAVOURY

15

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LITTLE BREAD ROLLS AND HAMBURGER BUNS (makes 8-9)

• Dissolve the sugar and yeast in a
jug with the water, and add to the
flour. Using the dough hooks, mix
for a minute at medium speed.

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

• 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
from bowl and squeeze the dough

• Preheat the oven to
210C/410F/M6-7

• Chop the dough into pieces, each
weighing about 50g (2oz), and
roll them into tight little balls.

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

• Dredge generously with flour and
bake for 10 minutes

• 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

Making your own bread rolls is truly
impressive, and fills the house with a
welcoming aroma.

The dough hooks make light work of
kneading.

228800gg ((1100½½oozz)) ssttrroonngg fflloouurr

11 lleevveell ttsspp ssaalltt

11 lleevveell ttsspp ccaasstteerr ssuuggaarr

22 lleevveell ttsspp ddrriieedd y

yeeaasstt ggrraannuulleess

116600mmll ((55½½ffll oozz)) wwaarrmm wwaatteerr

22 ttbbsspp oolliivvee ooiill

eexxttrraa ooiill aanndd fflloouurr

sseessaammee sseeeeddss ((ooppttiioon

naall))

• 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

SAVOURY

16

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CREAMY MASHED POTATOES (serves 4 to 6)

gentle heat, and shake them to
steam off the excess moisture

• Heat the butter and milk in a small
pan until boiling

• Tip potatoes into a deep bowl,
break them up roughly with a fork
and then with the beaters on slow
speed

• On medium speed continue
whisking, gradually adding the
buttery milk

• Add salt and pepper to taste

• For extra smooth and fluffy mash,
change to the balloon whisk and
work until creamy and frothy

• If you cannot serve immediately,
cover with a thin film of milk, and
cool. Reheat in a microwave or hot
oven

So simple but so effective – make in
advance and use as required. Makes
about twenty-four slices.

Serve on chicken or fish steaks, hot
off the grill.

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.

220000gg ((77oozz)) bbeesstt uunnssaalltteedd bbuutttteerr,,
vveerryy ssoofftt

tthhee zzeesstt ooff 66 lliimmeess

lliimmee jjuuiiccee,, ttoo ttaassttee

ssaalltt

TTaabba

assccoo ssaauuccee

aalluummiinniiuumm ffooiill

This takes mashed potatoes into
another dimension!

Mash made in this way can double as
a sauce for a roast or grill.

880000gg ((11¾¾ llbbss)) llaarrggee fflloouurryy
ppoottaattooeess ((aa bbiitt oolldd aarree bbeesstt))

6600gg ((22oozz)) bbuut

ttteerr

220000mmll ((77ffll oozz)) wwhhoollee mmiillkk

ssaalltt aanndd ffrreesshhllyy mmiilllleedd ppeeppppeerr

• Peel the potatoes, cut into
quarters lengthwise, cover with
cold water in a saucepan, add salt,
and boil gently until soft

• Test by pressing a potato with the
back of a spoon against the side
of the pan; it should crush easily

• Drain the potatoes well, return
them to the dry pan, place on a

LIME BUTTER

SAVOURY SAUCES

SAVOURY

17

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LIME BUTTER

Unctuous and smooth, mayonnaise is
a classic summer accompaniment for
fish and seafood dishes and for
enriching salads.

33 eegggg yyoollkkss

11 ttbbsspp wwiinnee vviinneeggaarr oorr lleemmoonn jjuuiiccee

½½ ttsspp ssaalltt

½½ ttsspp FFrreenncchh mmuussttaarrdd

228855mmll -- 443300mmll ((½½ -

- ¾¾ ppiinntt)) oolliivvee

ooiill,, ssuunnfflloowweerr ooiill oorr aa mmiixxttuurree ooff
eeaacchh,, wwhhiicchh sshhoouulldd ffeeeell wwaarrmm ttoo
tthhee ttoouucchh –– nnoott ffrroomm aa ccoolldd llaarrddeerr

ssaalltt aanndd ffrreesshhllyy mmiilllleedd ppeeppppeerr

• Pour some hot water into your
mixing bowl and put in the eggs,
in their shells, to warm while you
assemble the ingredients

• 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

• Slow the speed and start to trickle
in the oils – this is easiest poured
from a jug. Let each drop be
absorbed before adding the next

• 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

• 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

SAVOURY SAUCES

18

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BRANDY LOVERS BUTTER AND CREAM

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.

228855mmll ((½½ ppiinntt)) ddoouubbllee ccrreeaamm

11 ttbbsspp iicciinngg ssuuggaarr

11 ttbbsspp bbrraannddyy

• 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

Brandy butter is a Christmas
essential. Pile onto a pretty glass dish
for serving with a steaming
Christmas Pudding.

220000gg ((77oozz)) bbeesstt uunnssaalltteedd bbuutttteerr,,
vveerryy ssoofftt

8800gg ((33oozz)) ccaasstteerr ssuuggaarr

8800gg ((33oozz)) iicciinngg ssuuggaarr

66

ttbbsspp CCooggnnaacc oorr bbrraannddyy

• 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

• Cover and chill

CREAM FOR CAKES

SWEET SAUCES CAKES & DESSERTS

19

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CHOCOLATE CAKE

• 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)

• Add the egg yolks one at a time,
beating well between each
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

• 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

A great cake, easy to cut and serve.
Iced with sour cream and chocolate
Icing it befits a special occasion.

222255gg ((88oozz)) ppllaaiinn ggoooodd qquuaalliittyy
cchhooccoollaattee,, bbrrookkeenn iinnttoo ssqquuaarreess

aa lliittttllee mmiillkk

11 ttsspp vvaanniillllaa eesssseenncce

e

222255gg ((88oozz)) bbuutttteerr

117755gg ((66oozz)) ccaasstteerr ssuuggaarr

44 eeggggss,, yyoollkkss && wwhhiitteess sseeppaarraatteedd

5555gg ((22oozz)) ggrroouunndd rriiccee

112

200gg ((44oozz)) ppllaaiinn fflloouurr

11 ttsspp bbaakkiinngg ppoowwddeerr

aa lliittttllee bbuutttteerr

aa ddeeeepp,, 2200ccmm ((88 iinncchh)) ccaakkee ttiinn

• Preheat oven to 175C/350F/M3

This easy icing has a wonderful
gloss, and makes pretty decorations
when used with a piping bag.

224400gg ((88¾

¾ oozz)) ppllaaiinn,, ggoooodd qquuaalliittyy

cchhooccoollaattee

220000mmll ((77ffll oozz)) ssoouurr ccrreeaamm oorr
ccrrèèmmee ffrraaiicchhee

• 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

CHOCOLATE ICING

CAKES, BISCUITS AND DESSERTS

20

250107_Hand Mixer manual artwork.qxp 25/01/2007 15:32 Page 20

TTooppppiinngg::

7755gg ((33oozz)) bbuutttteerr,, vveerryy ssoofftt

110000gg ((33½½oozz)) ccaasstteerr ssuuggaarr

11 ttsspp vvaanniillllaa eesssseennccee

aa mmeeddiiuumm eegggg,, bbe

eaatteenn

iicciinngg ssuuggaarr

• Preheat oven to 170C/325F/M3

• Grease the tin and line the base
with a circle of baking parchment

• 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

• Pour the batter over the apples
and bake for 45 minutes on the
middle shelf

• 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.

• Carefully turn the cake over onto a
serving plate, so the topping is
uppermost

• Sprinkle with a little icing sugar
and serve with some softly
whipped whipping cream

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.

550000gg ((11 llbb)) ttaarrtt ccooookkiinngg aapppplleess
ee..gg.. BBrraammlleeyyss oorr GGrraannnnyy SSmmiitthhss

7755gg ((33oozz)) sseellff--rraaiissiinngg fflloouurr

11 lleev

veell ttsspp bbaakkiinngg ppoowwddeerr

112255gg ((44oozz)) ccaasstteerr ssuuggaarr

7755mmll ((22½½ ffll oozz)) mmiillkk

5500gg ((22oozz)) mmeelltteedd bbuutttteerr

22 mmeeddiiuumm

eeggggss,, bbeeaatteenn

ssoofftt bbuutttteerr ffoorr ggrreeaassiinngg ccaakkee ttiinn

YYoouu wwiillll nneeeedd aa ddeeeepp,, 2200ccmm ((88
iinncchh)) ccaakkee ttiinn,, aa ccoooolli

inngg rraacckk aanndd

bbaakkiinngg ppaarrcchhmmeenntt..

CAKES, BISCUITS AND DESSERTS

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PERFECT MERINGUES

• Preheat oven to 150C/300F/M2

• Put the sugar in a measuring (or
similar shaped) jug for easy
pouring

• Follow instructions for Whisking
Egg Whites, page 12. Before you
begin to whisk the whites, add the
cream of tartar, lemon juice and
salt

• When the whites are foamy and
bubbly, add half the sugar,
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

• Using two spoons, drop the mix in
small, equal sized balls onto the
baking sheets

• 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

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.

66 eegggg wwhhiitteess

aa ppiinncchh ooff ccrreeaamm ooff ttaarrttaarr oorr aa ffeeww
ddrrooppss ooff lleemmoonn jjuuiiccee

aa ppiinncchh ooff ssaalltt

336

600gg ((1122oozz)) ccaasstteerr ssuuggaarr,, ssiifftteedd

YYoouu wwiillll nneeeedd ttwwoo ssmmaallll bbaakkiinngg
ttrraayyss lliinneedd wwiitthh bbaakkiinngg
ppaarrcchhmmeenntt..

CAKES, BISCUITS AND DESSERTS

22

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SWEET PASTRY (enough for two 8 inch tart cases)

• Add the flour and mix on medium
speed until the dough starts to
cling round the dough hooks in
large chunks

• 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

TToo mmaakkee aa ttaarrtt ccaassee

• 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

• Remove rice/beans and
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,
blueberries etc. Serve immediately

TToo mmaakkee iinnddiivviidduuaall ttaarrttlleettss oorr bbiissccuuiittss

• 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

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)

220000gg// 77 oozz uunnssaalltteedd bbuutttteerr ccuubbeess

110000gg// 33½½ oozz ccaasstteerr s

suuggaarr

22 ttbbsspp bbeeaatteenn eegggg

½½ ttsspp vvaanniillllaa oorr ddaarrkk rruumm

330000gg// 1111 oozz fflloouurr

• Use the dough hooks. The butter
should be a soft, almost melting
consistency

• 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

CAKES, BISCUITS AND DESSERTS

23

250107_Hand Mixer manual artwork.qxp 25/01/2007 15:32 Page 23

DUALIT LIMITED COUNTY OAK WAY CRAWLEY WEST SUSSEX RH11 7ST

TELEPHONE: +44 (0)

1293 652 500

FACSIMILE: [phone]

E

MAIL: info

@

dualit.com WEB: www.dualit.com

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