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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
3
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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.
4
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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.
7
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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)
8
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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
9
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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
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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
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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
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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
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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
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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
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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
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