Cuisinart MP-14N Series - Manual (Page 20)

19
5. Add a pinch of salt or
cream of tartar through
the small feed tube when
the eggs begin to foam.
6. If the recipe calls for
sugar, add it gradually,
about 2 tablespoons at
a time. This too can be
added through the small
feed tube as the egg
whites begin to form
soft peaks. Once the
egg whites start to
stiffen, stop the machine
and use a spatula to
brush the sugar off the
top of the power unit and
from the sides of the
work bowl.
7. Rub a pinch of whites
between your fingers.
If whites feel grainy, the
sugar is not completely
dissolved and whites
should be beaten a
little longer.
Folding Beaten Egg
Whites into Base Mixture:
1. Once the egg whites are
beaten, fold them into
the base mixture as soon
as possible. They deflate
as they stand.
2. The metal blade of your
food processor will fold
the egg whites into the
base efficiently. Add a
big spoonful of whites
and pulse to combine.
This lightens the base.
Add the remaining
whites on top of the base
mixture and combine
with short pulses until
the egg whites are just
mixed with the base. It
is better to have some
whites showing than to
over-mix.
3. If folding by hand, draw
a spatula from the cen-
ter of the bowl toward
you, moving it down in
the center and scooping
it up to the rim. This
folds the egg whites into
the heavier base mix-
ture. Rotate the bowl a
quarter turn clockwise
and repeat the motion
with the spatula.
Continue rotating the
bowl and folding with
the spatula until all the
whites are incorporated.
Whichever way you fold in
the egg whites, use a light
touch. It is important to
incorporate the whites
thoroughly while working
them as little as possible,
to avoid deflating them.
Freezing Leftover
Egg Yolks:
When you make recipes
that use a lot of egg whites,
you always face the
question of what to do with
the yolks. They freeze very
well if you add a little
sugar. Add 1 tablespoon
of sugar for each egg yolk,
beat lightly to combine,
and freeze the mixture in
airtight container.
The whisk attachment
may be used to prepare a
packaged cake mix. For
best results, ingredients
should be at room
temperature; butter, if used,
should be softened, not
melted. Eggs can safely be
warmed by placing them in
a bowl of warm tap water
for 5 to 10 minutes.
Add the dry mix to the work
bowl. Whisk for 20 seconds
to aerate and remove any
lumps. For cake mixes that
use oil, add the oil and eggs.
Whisk for 15 seconds while
adding the water through
the small feed tube. Scrape
the bottom and sides of the
work bowl. Then whisk for
2 minutes. For cake mixes
that use butter, cut the
softened (not melted) butter
into tablespoon size pieces.
Add the butter and eggs to
the work bowl. Whisk for
15 seconds while adding
the water through the
small feed tube. Scrape
the bottom and sides of the
work bowl. Whisk for the
time recommended on the
package instructions when
using a power mixer.
CLEANING AND
STORAGE
Keep your food processor
ready to use on a kitchen
counter. When not in use,
leave it unplugged.
Store the blades and discs
as you would sharp knives,
out of the reach of children.
The disc and blade holders
are optional accessories
which offer safe and
convenient storage.
All parts except the housing
base are dishwasher safe,
and we recommend wash-
ing them in the dishwasher
on the top rack. Due to
intense water heat, washing
the work bowl, cover and
accessories on the bottom
rack may cause damage
over time. Insert the work
bowl upside down.
Remember to unload the
dishwasher carefully
wherever you place sharp
blades and discs.
To simplify cleaning,
rinse the work bowl, cover,
pusher assembly and blade
or disc immediately after
use so food won’t dry on
them.
Openings at the bottom of
the large pusher provide