Foamer 826 - Milk frother Solis - Free user manual and instructions

Product Type	Milk frother with heating function
Brand	Solis
Model	Foamer 826
Power Supply	Electric (mains plug)
Main Functions	Frothing and heating milk, automatic shut-off, preparing sauces and desserts
Tank Capacity	1/2 to 1 1/2 cups of milk (approximately 120 to 360 ml)
Cycle Time	Approximately 3 minutes (heating and frothing)
Included Accessories	Froth whisk, sauce blades, frothing tank, lid with aroma opening, base
Tank Material	Non-stick coating
Care and Cleaning	Manual cleaning with warm soapy water; not dishwasher safe; rinse with cold water before use
Safety	Automatic shut-off at end of cycle; do not use without liquid; do not immerse the base
Usage	Household use only
Compliance	WEEE Directive 2002/96/EC

Frequently Asked Questions - Foamer 826 Solis

What type of milk should be used to get good froth?

For maximum froth volume, use cold skim milk. Semi-skimmed (1-2% fat) or whole milk produces less voluminous but creamier froth.

Can flavors be added during preparation?

Yes, after about 1 minute 30 seconds of operation, open the aroma flap on the lid and add syrups, powders, sugar, or liqueur. Then close the opening.

How to clean the milk frother?

Never put in the dishwasher. Rinse the tank immediately with hot water, clean with a soft sponge and detergent, then rinse and dry. Clean the base with a damp cloth.

What to do if the appliance does not work?

Check that the tank is properly placed on the base and the whisk is correctly engaged. Make sure there is enough liquid (at least 1/2 cup). If the problem persists, contact an authorized service center.

Can other liquids besides milk be used?

Yes, you can use water or sauces. Only add powders for flavoring; solid foods can damage the whisk.

How long does a frothing cycle last?

The complete cycle (heating and frothing) lasts about 3 minutes. The appliance stops automatically.

Can the cycle be interrupted?

Yes, simply lift the tank from the base to stop operation immediately.

How to assemble the sauce blades?

Hold the shaft (C), fit the lower blade (B) onto the button, then push the upper blade (A) onto (B) until it clicks into place.

Can I heat milk without frothing it?

The Foamer 826 is designed to heat and froth simultaneously. There is no mode without frothing.

What to do if the froth is too liquid?

Use cold skim milk for more volume. If the froth remains liquid, check the milk quantity (max 1 1/2 cups) and clean the whisk. For desserts, you can add a little starch.

USER MANUAL Foamer 826 Solis

Instructions and recipes

FOAMER

Typ/Type 826

3in1

Milchschaum +

Desserts +

Cremige Saucen

With integrated heater and automatic shut-off.

D

Inhaltsverzeichnis

Picture legend Side 3
Operating instructions. 41
Important safety instructions. Side 43
Care and cleaning instructions. Side 44
Froth Whip: Recipes Classic. Side 46
Sauce Whip: Recipes Classic Sauces Side 48
Elegant Custards.

Rays Chai (1 portion)

Operating instructions

Before using for the first time:

Clean the pitcher and the froth whip with a little warm, soapy water, then rinse with cold water and dry.

Using the Foamer

1 Hold the froth whip using the top handle and carefully guide the bottom of the whip downwards until the whip engages. Rotate the froth whip slightly when doing this.
2 Place the base unit on a dry counter or table and insert the plug into the power socket. Put the pitcher onto the base unit so that the contacts slide into the appropriate openings.
3 Pour the required amount of cold milk into the pitcher. Skimmed milk, semi skimmed milk or full fat milk can be used. Measure the required quantity using a measuring cup or use the pre-measured level indicator marks on the back of the pitcher as a guide.
Important: A minimum of 12 a cup and a maximum of 112 cups of milk should be frothed. The volume and texture of the froth depends on the type of milk and flavouring that is used and the quantity thereof. The Foamer creates the maximum quantity of thick, rich foam if cold skimmed milk is used.
Semi skimmed milk (1% to 2% fat) and full fat milk are also suitable.
However, because of the higher proportion of fat, the foam has a slightly different texture and less volume.
When preparing toppings for coffee or desserts, 12 a cup of skimmed milk will produce about 1 or 2 portions, 1 cup of milk will produce about 4 portions and 1 12 cups will produce about 6 portions.

4 Fit the lid to the pitcher. The RUN mark must be above the spout of the pitcher. Then push the lid down and switch the appliance on. The start button is in the base unit.
5 If you wish to make fl avoured foam, foam drinks, dessert sauces or desserts, add syrup, powder, sugar or sweetener, aromatised coffee creamer or liqueurs to the milk. Hold down the front of the lid with one hand and use the other to lift the cap of the fl avour hatch in the middle of the pitcher lid. After approximately 112 to 2 minutes of frothing, or when the pitcher feels warm, pour the required fl avouring into the pitcher and then close the fl avour hatch again.
6 Once the heating and foaming cycle is complete (about 3 minutes) the appliance switches off automatically.

The heating and frothing cycle can be stopped at any time. Simply remove the pitcher from the base unit.

Wait for up to 1 minute until the hot milk has settled. Then rotate the pitcher lid to the POUR position and pour the required amount of milk for cappuccinos, lattes or other speciality drinks. Remember that liquid milk is always hotter than froth, if drinks are being prepared for children, wait until the hot milk has cooled down a little before serving, or remove the pitcher from the base unit a little sooner.
Turn the lid past the pour position and remove it from the pitcher. Spoon the extremely rich, thick foam out of the pitcher. The pitcher can also be removed from the base unit and placed onto the table for serving
8 Clean the pitcher after use. Follow the care and cleaning instructions. Remember to rinse the pitcher with cold water before using again.

CAUTION: Only use liquids for frothing, and only add powder mixtures for fl avouring. Solid foodstuffs can damage the whip

and must not be used with the Foamer. The appliance is for household use only.

Assembly

To assemble the desired whip, hold the bottom section of the Shaft (C) with one hand and with the other hand, slide the Bottom Whipping Blade (longer barrel) (B) over the knob and onto the Shaft and press firmly

into place. Then slide the Top Whipping Blade (shorter barrel) (A) over the knob and onto the shaft. Push down until it locks into position.

Important safety instructions

There are some basic safety precautions to follow when using electrical equipment. In order to reduce the risk of fire, electric shock and/or personal injury, it is important to read all instructions before use.

• Read all instructions
• Never touch hot surfaces. Always pick up the appliance using the handles and knobs provided.
• Never immerse the power cord, the plug, the base unit or the pitcher in water, pour liquid on them or place them on wet surfaces in order to reduce the risk of fire, electric shock and injury. Always place the appliance on a dry, solid and stable work surface. If liquid has penetrated the base unit or the heater of the pitcher, unplug the appliance from the power socket immediately and have it checked by a specialist workshop.
  Children must be carefully supervised at all times when using electrical equipment.

Always disconnect the plug from the power socket if the appliance is not in use. Wait until the appliance has cooled down before removing or inserting components and before cleaning.
- Never switch the appliance on or pour milk or other liquids into the pitcher without the Froth WhipTM in place.
- Never switch the appliance on without a suitable liquid in the pitcher, otherwise damage may occur. Suitable liquids are milk, water or the like.
Only use accessories and components that are recommended for the appliance by the manufacturer in order to avoid the risk of fire, electric shock or injury.

• Never put the appliance near sources of extreme heat (electric or gas heaters, ovens).
  The appliance is only equipped with a short power cord for safely reasons. Please ensure that the cable is not hanging over the edge of a table or counter. Do not use extension cables. Place the appliance near a wall socket and connect it to the socket directly. Keep the cable away from hot surfaces.
• Never connect the appliance to a power socket if the power cord, the plug or the appliance itself is damaged, in order to avoid the risk of fire, electric shock or injury. The appliance is probably damaged if the housing is damaged, the equipment fails to work correctly or if the base unit has been penetrated by liquid. In this case, disconnect the plug from the power socket and have the appliance repaired by an authorised workshop or the manufacturer.
• Never carry out work that is not described in these instructions on the appliance. Never attempt to open the base

unit or repair the appliance yourself.

• Only for use indoors. Never use or store the appliance outdoors.
  Only use the appliance for its intended purpose, as described in these instructions.
  Ensure that the pitcher is correctly assembled and has been placed correctly on the base unit before switching the appliance on.
  Ensure that the lid is closed when the appliance is switched on. Never put your hand or other objects into the pitcher when it is on the base unit.
• Steam can escape when the lid is opened. Never hold your face, hands or objects that are sensitive to heat over the appliance when opening the lid.
  WARNING: Hot milk is hotter than froth. If drinks are being prepared for children, please wait until the milk has cooled down a little and sip cautiously beforehand.

Please store these instructions in a safe place.

Care and cleaning instructions

It is important to clean the appliance properly after use. Rinse the pitcher in cold water before use. The following instructions must also be followed:

Cleaning the base unit

Always unplug the base unit before cleaning the appliance.

• Never immerse the appliance, the power cord or the plug in water or other liquids. Moisten a cloth with warm water and use it to wipe the appliance, then dry. Do not allow liquids to run into the base unit.

Care of the pitcher and the froth whip

• Never clean the pitcher in a dishwasher!
  Pour a little warm water into the pitcher immediately after use in order to soften any residue. The water prevents residual milk and flavouring from building up on the non-stick coating and hardening. This makes cleaning easier.
• Carefully clean the pitcher, the froth whip and the pitcher lid with flavour hatch (Flavor HatchTM) with a warm detergent solution. Use a cloth or scrubber pad that is suitable for Teflon on or non-stick coatings. Then rinse the parts and dry them with a soft cloth.
  The bottom of the pitcher must be cleaned and dried with particular care so that the anti-stick coating is not damaged
• CAUTION: Only use scrubber pads that are suitable for non-stick coatings. Never use scouring agents, metal scouring pads or similar cleaning materials with hard plastic or metal surfaces.
• Rinse the Foamer with cold water before use, and also between frothings if several portions are being prepared in succession. This will ensure that the appliance operates correctly.

Cleaning

1. To clean the Sauce Whip, hold the Bottom Whipping Blade (B) with one hand and with the other hand, pull and remove the Top Whipping Blade (A) from

The Foamer should be filled with 112 cups of water and a drop of detergent from time to time and switched on for cleaning.
- Please take particular care with small components such as the flavour hatch when cleaning. Please ensure that these parts are not thrown away with the rinsing water, lost or inadvertently discarded.
- Please note: Rinse and dry the appliance with cold water before frothing milk.

WARNING: Risk of fire and electric shock. Never open the base unit.

The lightning symbol indicates dangerous electrical voltage, and the exclamation mark indicates general sources of danger. Please be sure to follow the instructions in this booklet.

WARNING: Never remove base unit components. This particularly applies to the base cover. Never dismantle the pitcher heater. To avoid the risk of fire and/or electric shock and injury, the appliance must only be opened and repaired by authorised experts.

the Shaft (C). Then pull and remove the Bottom Whipping Blade (B) from the Shaft (C).

1. Wash the three parts with warm soapy water using a sponge and then dry with a soft towel.
2. To reassemble, follow the Assembly instructions to the left. "Assembly" s. page 43.

Recipes

Froth Whip: Recipes Classic

Flavoured Froth Au Lait (4 servings)

1 cup fat free, low fat, or reduced-fat milk Foamer syrups, flavoured beverage powders* sugar or sugar substitutes

Put Froth Whip in pitcher. Pour the desired amount and type of refrigerated milk into the pitcher, and press the start button. Continue heating milk in Foamer until froth has formed and pitcher feels warm (approximately 112 - 2 minutes). While unit is running, hold lid in place and remove Flavour HatchTM. Add optional amount of flavoured syrup, powder or sweetener through the Hatch opening and then reinstall Hatch. After cycle automatically ends, lit pitcher off base, remove lid, and spoon froth onto your favorite beverages or desserts.

** Beverage powders include malted milk, ovomaltine, cappuccino, chocolate, mocha or cocoa drink mixes for hot or cold liquids.

Classic Froth Au Lait (4 servings)

1 cup fat free, low fat, or reduced-fat milk*

Put Froth Whip in pitcher. Pour the desired amount and type of refrigerated milk into the pitcher. Press the start button and let unit run until it shuts off automatically. Allow 30 seconds or more for the hot milk to settle then rotate lid to the POUR position and carefully pour desired amount of hot milk for Cappuccinos, Lattes or other Specialty Drinks. Remove lid, and spoon out the exceptionally rich, thick froth. *You can use whole milk to make these recipes: the mixtures will be creamy textured but not as thick and frothy.

The Raj's Chai (1 serving)

If you like sweet tea, use the sweetened tea powder or add sugar to taste; mixture is frothy but not as thick.

2 teaspoons instant tea powder, plain or sweetened

8 teaspoon each ground cloves, ground nutmeg, ground cinnamon

4 or 5 hulled cardamom seeds or about. Vie teaspoon ground cardamom

1 cup fat free, low fat, or reduced-fat milk*
1 tablespoon finely chopped candied ginger or ginger marmalade

Put a long cinnamon stick (optional) in a small bowl, mix tea powder, cloves, nutmeg, cinnamon, and cardamom. Put Froth Whip in pitcher. Pour the desired amount and type of refrigerated milk into the pitcher, and press the start button. Heat milk in Foamer until froth has formed and container feels warm. Lift pitcher off base, remove lid, and add tea mixture. Replace lid, return pitcher to base, and push start button. When ingredients are mixed, lift pitcher, remove lid, and pour mixture into 1 large mug. Add candied ginger or ginger marmalade, cinnamon stick (or a spoon) and stir to mix.

Espresso Latte (1 or 2 servings)

If you like sweetened coffee add Irish cream or other suitable flavoured syrup, sugar or sugar substitute.

1 cup tat free, low fat, or reduced-fat milk* 3 / 3 cup hot espresso or strong hot coffee 2 tablespoons Irish cream syrup (optional)

Follow steps to make Classic Froth Au Lait until froth has formed and pitcher feels warm. While unit is still running, pour espresso or strong coffee and syrup through Flavour Match opening. When ingredients are mixed, lift pitcher off base, remove lid, and pour mixture into 1 or 2 large mugs. Instant Frothy Coffee or Cappuccino

(1 or 2 servings) 1 cup fat free, low fat, or reduced-fat milk 4 tablespoons of instant cappuccino powder, or other flavoured instant coffee powders. Follow steps to make Flavoured Froth Au Lait (page 41-43). Pour mixture into 1 or 2 large mugs. Velvety Hot Chocolate (1 or 2 servings) 1 cup fat free, low fat, or reduced-fat milk 2 single serving envelopes of hot cocoa mix or 3 to 4 tablespoons of Hershey's chocolate syrup. Follow steps to make Flavoured Froth Au Lait. Pour mixture into 1 or 2 large mugs. Note: The heated milk is hotter than the froth. When serving, especially to children, wait briefly for heated milk to cool. You may also stop the heating cycle early, before the automatic shutoff, by lifting pitcher off base. Guilt Free Classic or Flavoured, "Whipped Cream" (4 servings) 1 cup fat free milk 2 - 4 tablespoons Froth Au Lait Vanilla Syrup, or other flavoured syrups** 1 or 2 packets sugar substitute such as Sweet'N Low or Equal Follow steps to make Flavoured Froth Au Lait. Add sugar substitute and Vanilla Syrup to taste for classic, "whipped cream" or choose other syrup for flavoured "whipped cream" to compliment. Cakes (carrot, layer, or pound cake), Cereals (granola, hot oatmeal, hot Cream of Wheat, or Grape nuts), Fruit (raspberries, strawberries, baked apples, applesauce, baked pears), Gelatine Desserts, Ice Cream, Frozen

Yogurt, and Pies (apple, berry, custard, pecan, and pumpkin).

** Compatible flavoured syrups include Froth Au Lait syrups, maple, chocolate, and fruit. Nut, coffee, and liqueur syrups. *You can use whole milk to make these recipes: the mixtures will be creamy textured but not as thick and frothy.

Milky Ways (1 or 2 servings)

1 cup fat free, low fat, or reduced-fat milk*
1 tablespoon plain or chocolate-flavour Ovomaltine
2 to 3 tablespoons Hershey's chocolate syrup
V-i cup mini-marshmallows

Follow steps to make Flavoured Froth Au Lait until pitcher feels warm. While unit is operating, pour Ovomaltine and chocolate syrup through the Flavour Hatch opening and replace hatch. When ingredients are mixed, lift pitcher off base, remove lid, add marshmallows, shake slightly, and pour mixture into 1 or 2 large mugs.

You can use whole milk to make these recipes: the mixtures will be creamy textured but not as thick and frothy.

Mocha Marvel (1 or 2 servings)

1 cup fat free, low fat, or reduced-fat milk*
1 tablespoon caramel syrup or caramel sauce
2 teaspoons instant coffee powder 2 tablespoons Hershey's chocolate syrup

Follow steps to make Flavoured Froth Au Lait. When it feels warm, lift pitcher off base and remove lid. Add caramel, coffee powder, and chocolate syrup. Replace lid, return pitcher to base, and push start button. When ingredients are mixed, lift pitcher off base, remove lid, and pour mixture into 2 large mugs.

You can use whole milk to make these recipes: the mixtures will be creamy textured but not as thick and frothy.

Sauce Whip: Recipes Classic Sauces

Traditional Hollandaise Sauce (about 14 cup)

This is a delicate sauce that lightly clings to foods. Pour sauce over eggs Benedict, sizzling steaks, grilled fish, roasted poultry, or herbed vegetables such as asparagus, broccoli, roasted tomatoes, and grilled carrots.

½ cup (% lb.) butter
2 large egg yolks
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon Dijon mustard

1. Heat butter in microwave until it melts between 35 to 50 seconds). Stir to melt remaining butter; it should not be hot. Refrigerate in measuring cup to cool for 2 to 3 minutes.
2. Put pitcher on the base and add egg yolks, water, lemon juice, and mustard. Hold the cup of butter ready but do not add to pitcher yet. Cover pitcher with lid and press start button.
3. After 10 seconds, while unit is running, slightly lift and tilt Flavour Hatch towards you and slowly pour 12 of melted butter through opening into pitcher. Cover opening with Flavour hatch without locking and wait 5 seconds.
4. Repeat pouring butter in this manner one more time. Lock Flavour Hatch into place.
5. When unit shuts off automatically, immediately remove pitcher from base and use a heat resistant rubber spatula to stir sauce vigorously against bottom of pitcher for about 30 seconds. Use spatula to scoop and pour hollandaise into a bow and stir Serve hot, warm, or cold; cover airtight and chill to serve cold, or store up to 3 days (stir to soften for serving).
6. Variation: For a richer, thicker holland-aise, add 2 more large egg yolks to the recipe preceding. For an added touch, you can spread warm or cool sauce onto hot cooked

foods such as lamb chops, beef steak, sauteed salmon or sole, oysters in the half or vegetables. Next, slide food under the broiler about 2 or 3 inches from the heat foil 1 to 2 minutes or until sauce begins to bubble and lightly browns.

Dijon Mayonnaise (about 1 cup)

Because this mayonnaise is actually cooked, it is exceptionally velvety and free of harmful bacteria, yet fresh and delicate in flavour.

1 large egg yolk
1 tablespoon white wine vinegar or
lemon juice
1 tablespoon Dijon mustard
1 tablespoon water
1 cup vegetable (olive, peanut, corn) oil
Salt and pepper

1. Put Sauce Whip in pitcher and add egg, yolk, vinegar, mustard, and water Cover pitcher with lid.
2. Press start button, then slightly lift flavour hatch towards you and pour oil through the lid opening into the pitcher. Lock Flavour Hatch into place.
3. As soon as the unit shuts off automatically, use heat resistant rubber spatula to scoop mayonnaise into a bowl.
4. Season mayonnaise to taste with salt and Pepper serve warm, room temperature, or chilled. Cover airtight and chill to serve cold or to store up to 2 weeks.

Bernaise Sauce (about 1 cup)

Bernaise is a popular condiment for brunches, elegant entrees, and backyard buffets. Try it over grilled steaks, chops, and chicken breasts, roast vegetables, or any type of potatoes.

1. tablespoons minced shallots
   2 tablespoons white wine vinegar
   2 tablespoons water
   1 teaspoon chopped fresh tarragon or
   12 teaspoon dried tarragon
   ½ cup (½ lb.) butter
   2 large egg yolks
   1 tablespoon white wine vinegar
   2 tablespoons water
   1 tablespoon Dijon mustard

2. In an 8- to 10-inch frying pan over high heat, stir shallots, vinegar, water, and tarragon just until liquid evaporates. Remove from heat and set aside.

3. Heat butter in microwave until about the butter melts (35 to 50 seconds). Stir to melt remaining butter; it should not be hot. Refrigerate in measuring cup to cool for 2 to 3 minutes.
4. Put Sauce Whip in pitcher and add egg yolk, white wine vinegar, water, and mustard. Mavermelted butter in measuring cup available but do not add it at this time. Cover pitcher with lid and press start button.
5. After 10 seconds, while unit is running, slightly lift and tilt Flavour Hatch towards you and give butter slowly through opening into pitcher. Cover opening with Flavour Hatch without locking and wait 5 seconds. 5. Repeat pouring butter in this manner one more time. Lock Flavour Hatch into place.
6. When unit shuts off automatically, immediately remove pitcher from base and use a heat resistant rubber spatula to stir sauce vigorously against bottom of pitcher for about 30 seconds.
7. Use spatula to scoop and pour hot sauce into a bowl and stir in the shallot mixture.
8. Serve hot, warm, or cold; cover airtight and chill to serve cold, or store up to 3 days.

White Sauce (about 1 cup)

Use this versatile sauce as a base for souffies, cream soups, milk gravies, flavoured sauces, and to mix with cooked vegetables. If making a white or cream sauce as part of a recipe, you can also add sugar and other ingredients that dissolve quickly, such as gelatine, with the starch and liquid.

1 cup reduced fat or whole milk

All-purpose flour, cornstarch, or potato starch (see amounts below)

1 to 2 tablespoon butter cut in pea-size pieces

Salt and pepper

For a thin sauce use 1 tablespoon flour or

2 teaspoons cornstarch or potato starch. For a medium sauce use 2 tablespoons flour or 1 tablespoon cornstarch or potato starch.

For a thick sauce use 3 tablespoons flour or 2 tablespoons cornstarch or potato starch.

1. Put Sauce Whip in pitcher. Add milk and flour, cornstarch or potato starch. Hold top of whip and rotate in both directions until it moves easily and distributes flour or cornstarch evenly. Cover pitcher with lid and press start button.

2. When pitcher is warm (about
   1 minute), lift from base to stop unit, remove lid, and add pea-size pieces of butter. Return pitcher to base, push whip down, cover with lid, and press start button.

3. When unit shuts off automatically, remove pitcher from base and use a heat resistant rubber spatula to stir sauce vigorously against the bottom of pitcher for about 30 seconds.
4. Four and scoop out sauce. Add optional salt and pepper.

Curry Sauce (about 1 cup)

For chicken, lamb, shrimp, and rice

1 to 2 teaspoons curry powder, or to taste 12 teaspoon ground ginger
13 teaspoon white pepper
1 teaspoon onion powder

Follow recipe for medium White Sauce or medium Cream Sauce. Add curry powder, ground ginger, white pepper, and onion powder with the flour.

Horseradish Sauce (about 1 cup)

For hot sliced roast beef, grilled beef steaks, lamb, or ham

1 / 6 teaspoon dry mustard 1 / 4 cup prepared horseradish

1. Follow recipe for medium white or Cream Sauce (page 49). Add dry mustard with the flour. Cover pitcher with lid and press start button; mix for about 30 seconds.
2. Remove pitcher from the base unit, open lid, and sprinkle about the half of the horseradish into the sauce. Return pitcher to the base unit, push whip down, cover pitcher with lid, press the start button, and let run until whip is spinning freely.
3. Repeat this step one more time to add the remaining horseradish. When unit shuts off automatically, remove pitcher from base and use a heat resistant rubber spatula to stir sauce vigorously against the bottom of pitcher for about 30 seconds. Pour and scoop out sauce.

Alfredo Sauce (about 1 cup)

A tasty pasta sauce.

1/4 cup (125 g Ib.) butter
3/4 cup half and half cream/milk
12 cup grated Parmesan cheese
2 teaspoons onion powder
½ tablespoon Worcestershire Sauce
1 to 2 teaspoons white pepper
5 tablespoons sour cream

1. Heat butter in microwave until about the butter melts (35 to 50 seconds). Stir to melt remaining butter; it should not be hot. Refrigerate in measuring cup to cool for 2 to 3 minutes.
2. Add sour cream to a mixing bowl and set aside.
3. Put Sauce Whip in pitcher and add half and half, Parmesan cheese, Worcestershire Sauce, onion powder, and pepper. Stir with spatula to distribute ingredients. Have melted butter in measuring cup available but do not add it at this time. Cover pitcher with lid and press start button.
4. After about 1 minute, while unit is running, slightly lift and tilt Flavour Hatch towards you and slowly pour melted butter through opening into pitcher. Lock Flavour Hatch into place.
5. When unit shuts off automatically, remove pitcher from base and use a heat resistant rubber spatula to stir sauce vigorously against the bottom of pitcher for about 30 seconds.
6. Pour sauce into bowl with sour cream and stir to blend.

Bechamel Sauce (about 1 cup)

Bechamel is a velvety cream sauce. Serve it over poached or sauteed chicken breasts, savoury vegetables, or grilled fish.

1 cup chopped onions
2 tablespoons butter
½ teaspoon ground nutmeg
1/2 cup reduced fat or whole milk
½ cup whipping cream
2 tablespoons all-purpose flour or
1 tablespoon cornstarch, or potato starch 2 tablespoons shredded Gruyere cheese Salt and pepper

1. In an 8 to 10 inch frying pan over medium heat, frequently stir onions in butter until golden, 8 to 10 minutes. Add nutmeg. Set mixture aside.
2. Put Sauce Whip in pitcher. Add milk, cream, and flour, cornstarch, or potato starch.
3. Hold top of whip and rotate in both directions until it moves easily and distributes the ingredients.
4. Cover pitcher with lid and press the start button. When the pitcher is warm (about 1 minute), lift from base to stop unit, open lid, sprinkle cheese into sauce. Return pitcher to base, push whip down, cover with lid and press start button.
5. When unit shuts off automatically, remove pitcher from base and use a heat resistant rubber spatula to stir vigorously against bottom of pitcher for 30 seconds. Use spatula to scoop and pour sauce into pan with onions.
6. Mix and add optional salt and pepper.
7. Serve hot.

Teriyaki Sauce (about 112 cups)

Use as a marinade for chicken, beef, or fish.

1 cup soy sauce
12 cup dry sherry or Japanese sake
1 teaspoon sesame oil
13 cup brown sugar
1 teaspoon crushed garlic
1 teaspoon dried minced onion
Teaspoon ground ginger

1. Put Sauce Whip in pitcher and add soy sauce, sherry or sake, sesame oil, brown sugar, garlic, onion, and ginger. Cover pitcher with lid and press start button.
2. When unit shuts off automatically, remove pitcher from base. Pour sauce into a glass bowl. Place meat/poultry in teriyaki sauce, cover, and refrigerate for 3 hours or more.
3. Broil or barbecue the chicken, beef, or fish, basting frequently with sauce.

Original Barbecue Sauce (about 112 cups)

For beef, barbecue chicken, chicken tenders, lamb. Or baked potatoes.

112 to 112 cups tomato ketchup
1 cup white distilled vinegar
1 teaspoon sugar
12 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon salt

1. Put Sauce Whip in pitcher and add ketchup, vinegar, sugar, black and red pepper, and salt. Cover pitcher with lid and press start button.
2. When unit shuts off automatically, remove pitcher from base and use a heat resistant rubber spatula to stir vigorously against bottom of pitcher for 30 seconds. Use spatula to scoop and pour sauce into a bowl.
3. As a sauce serve hot, warm, or cold.
4. As a marinade, place meat/poultry in barbecue sauce, cover, and refrigerate for 2 hours or more.

Tangy Sweet & Sour Sauce (about 1 cup)

For chicken, pork, shrimp, rice, or noodles.

% cup pineapple juice

1/4 cup ketchup
1/4 cup water
1 teaspoon vinegar
½ cup sugar
2 teaspoons soy sauce
2 tablespoons cornstarch

1. Put Sauce Whip in pitcher and add pineapple juice, ketchup, water, vinegar, sugar, soy sauce, and cornstarch. Hold top of whip and rotate in both directions until it moves easily and distributes cornstarch. Cover pitcher with lid and press start button.

2. When unit shuts off automatically, remove pitcher from base and use a heat resistant rubber spatula to stir sauce at bottom of pitcher for about 10 seconds.

3. Pour and scoop out sauce.

Swiss Fondue Sauce (about 34 cup)

Dip chunks of crusty bread or chips into warm cheese sauce for appetizers, pour over buttered toast for a light lunch, or ladle onto hot cooked vegetables.

Elegant Custards

Froth'n Sauce custards cook in about 5 minutes and are consistent in quality and texture. When the unit shuts off automatically, use a heat resistant rubber spatula to stir sauce vigorously against the bottom of pitcher for about 60 seconds. Use spatula to pour the custards from the pitcher. Serve soft custard as a sauce, hot or cold, on fruit, ice cream, or over desserts. Enjoy thick custard as desserts or as a nourishing breakfast.

Fashioned Custard

You can use reduced fat or whole milk to make this custard; the reduced fat milk sauce tends to be thinner and more

12 cup dry white wine
2 teaspoons cornstarch or potato starch ½ teaspoon dry bouillon powder or moist bouillon paste
1 packed cup (125 g) shredded Swiss, Emmenthaler, or Gruyere cheese

1. Put Sauce Whip in pitcher and add wine, bouillon powder and cornstarch. Hold top of whip, and rotate in both directions until it moves easily and distributes cornstarch evenly. Cover pitcher with lid and press start button.
2. After about 30 seconds, lift pitcher from base to stop unit, open lid, and sprinkle Vs of the cheese into the wine mixture. Use a heat resistant rubber spatula to stir and distribute cheese into mixture.
3. Return pitcher to base, push whip down, cover pitcher with lid, press the start button, and let run until whip is spinning freely. 4. Repeat adding cheese 2 more times. (If whip stalls, lift pitcher from base, use heat resistant rubber spatula to distribute ingredients.)
4. When unit shuts off automatically, remove pitcher from base and use a heat resistant rubber spatula to stir sauce vigorously against the bottom of pitcher for about 30 seconds.
5. Use spatula to scoop and pour into a bowl or, if serving as a dip for appetizers, into a chafing dish over hot water.
6. Serve the sauce hot or warm.

delicate. The custards are at their foarniest (uniform tiny bubbles throughout) when hot; stirring after cooking or when cool

reduces the volume and they become thicker. If the custard is thinner than desired, let cool, add 2 teaspoons cornstarch, return to the pitcher, and cook again as directed. When making custard again, simply add the cornstarch to the ingredients before cooking.

1 cup reduced fat or whole milk

2 to 3 tablespoons sugar
2 large eggs
1 teaspoon vanilla extract Flavouring (choices follow) added to finished custard

1. Put Sauce Whip in pitcher and add milk, sugar, eggs and vanilla extract. Cover pitcher with lid and press start button. (The cycle is usually about 5 minutes.)
2. When unit shuts off automatically, remove pitcher from base and use a heat resistant rubber spatula to stir vigorously against bottom of pitcher for about 60 seconds. Use spatula to pour and scoop custard into a bowl.
3. Stir to blend and add flavouring to taste with syrup, brandy, or liqueur.
4. Serve hot, warm, or cold; mixture thickens as it cools.
5. Cover airtight and chill to serve cold, or to store up to 3 days; stir to blend before serving.
   Reduced fat milk custard makes about 4 cups when hot and stirs down to about 212 cups when cold. Whole milk custard makes about 312 cups when hot and stirs down to about 112 cups when cold. Flavouring choices: Froth Au Lait Flavoured Syrups (1 to 3 tablespoons), 1 teaspoon vanilla extract, 14 teaspoon almond extract, citrus oils or extracts to taste, and liqueurs to taste (1 to 3 tablespoons) such as Grand Marmil, Cointreau, Kirsch, Amaretto, Frangelico, Brandy, Benedictine, rum, coffee or chocolate flavour liqueurs, and crème de cassis.

Intense Orange Curd (about 1 cup)

12 cup (125 g) butter / 2 large eggs

3 tablespoons fresh orange juice
1 tablespoon frozen orange juice concentrate, thawed
1 tablespoon fresh lemon juice
½ cup sugar
2 teaspoons grated orange peel
1 tablespoons Cointreau (optional)

1. Heat butter in microwave between 35 to 50 seconds until it melts. Stir to melt remaining butter, it should not be hot. Refrigerate in measuring cup to cool for 2 to 3 minutes.
2. Put Sauce Whip in pitcher and add eggs, orange juice, orange juice concentrate, lemon juice, sugar, and orange peel. Stir to distribute ingredients. Have melted butter in measuring cup available but do not add it at this time. Cover pitcher with lid and press start button.
3. After about 1 minute, while unit is running, slightly lift and tilt flavour Hatch towards you and slowly pour melted butter through opening into pitcher. Lock Flavour Hatch into place.
4. When unit shuts off automatically, remove pitcher from base and use a heat resistant rubber spatula to stir curd vigorously against bottom of pitcher for about 60 seconds.
5. Scoop and pour curd into a bowl and stir.
6. If desired, rub curd through strainer and discard peel. Flavour curd with Cointreau.
7. Serve warm or cover airtight and chill to serve cold or to store up to 3 days.

Brandy Sauce (about 3 cups)

Serve hot with fruit salad, ice cream, or sliced fruit cake.

2 tablespoons brandy

1. Follow recipe for Good old Fashioned Custard or Cream Custard.
2. When custard is complete, scoop into a bowl, add brandy, and stir to blend.

Coffee-Liqueur Sauce (about 3 cups)

Serve over soufflés, sweet cookies, or ice cream.

2 tablespoons cold strong black coffee

1 tablespoon coffee-flavoured liqueur

1, Follow recipe for Good old Fashioned Custard or Cream Custard.

1. When custard is complete, scoop into a bowl, add coffee and liqueur, and stir to blend.

Creme Anglaise (about 2 cups, enough to fill a 10 to 11 inch-wide round tart pastry)

As a sauce, use this mixture warm. Creme Anglaise is also used cold as the creamy base in tarts covered with fresh berries or fruit that are glazed with melted jelly.

1 cup reduced fat or whole milk
2 large eggs
3 tablespoons sugar
2 tablespoons Froth Au Lait Vanilla Syrup
1 teaspoon vanilla extract
1 tablespoon cornstarch

1. Put Sauce Whip in pitcher and add milk, egg, sugar, syrup, vanilla, and cornstarch.

2. Hold top of whip and rotate in both directions until it moves easily and distributes cornstarch evenly. Cover pitcher with lid and press start button. Mixture foams at first, and then settles down.

3. When unit shuts off automatically, stir several times with a heat resistant rubber spatula. Use spatula to pour Creme Anglaise into a bowl stirring to blend.
4. Use warm as a sauce, or cover airtight and chill until cold (at least 2 hours) or to store up to 2 days. Use cold to fill tarts and pastries.

Suzette Sauce (about 1 12 cups)

Serve over fresh fruit, ice cream, or crepes.

½ cup (125 g butter
1 tablespoon orange juice
3 tablespoons orange-flavoured liqueur
½ cup sugar
1 to 2 teaspoons finely grated orange peel

1. Heat butter in microwave until about of the butter melts (35 to 50 seconds) Stir to melt remaining butter; it should not be hot. Refrigerate in measuring cup to cool for
   2 to 3 minutes.
   2, Put Sauce Whip in pitcher and add orange juice, liqueur, sugar, and orange peel Stir to distribute ingredients. Have melted butter in measuring cup available but do not add it at this time. Cover pitcher with lid and press start button.
2. After about 30 seconds, while unit is running, slightly lift and tilt Flavour Hatch towards you and slowly pour melted butter through opening into pitcher. Lock Flavour Hatch into place.
3. When unit shuts off automatically, remove pitcher from base and use a heat resistant rubber spatula to stir sauce vigorously against bottom of pitcher for about 30 seconds. Scoop and pour sauce into a bowl and stir.
4. Serve hot or warm.

Raspberry Sauce (about 3 cups)

Serve with gelatine melds, ice cream or fresh fruit salads.

2-3 tablespoons

1. Froth Au Lait Raspberry Flavoured Syrup or sieved raspberry puree Follow recipe for Good old Fashioned Custard or Cream Custard.
2. When custard is complete, scoop into a bowl, add raspberry syrup or puree, and stir to blend.

Chocolate Sauce (about 3 cups)

Serve hot with hot poached pears, ice cream, or steamed puddings.

1 cup reduced fat or whole milk
2 tablespoons Froth Au Lait Vanilla Flavored Syrup

4 egg yolks 1 teaspoon sugar

200-250 g milk-chocolate candy bar

1. Chop or cut chocolate bar into small pieces. Place in a bowl and set aside.
2. Put Sauce Whip in pitcher and add milk, vanilla syrup, egg, and sugar. Cover pitcher with lid and press start button.
3. When unit shuts off automatically, remove pitcher from base and use a heat resistant rubber spatula to stir sauce vigorously against bottom of pitcher for about 30 seconds. Scoop and pour sauce into bowl with chocolate pieces in it. Stir vigorously to melt chocolate and blend.
4. Serve hot or warm.

Zabaglione Sauce (about 112 cups)

Serve hot with fresh fruits, souffles, steamed puddings, or apple or banana frit-ers. Chill to serve the sauce as a dessert.

4 large egg yolks
1/3 cup sugar
1 / 3 cup Marsala

1. Put Sauce Whip in pitcher and egg yolks, sugar, and Marsala. Cover pitcher with lid and press start button.

2. When unit shuts off automatically, remove pitcher from base and use a heat resistant rubber spatula to stir vigorously against bottom of pitcher for 30 seconds.

3. Use spatula to scoop and pour sauce into a bowl.
4. Serve hot or warm. To serve the sauce as a dessert, pour into a bowl and place in a large bowl of water and ice. Stir gently until cool. Transfer to serving dishes and refrigerate until required.

Parisian Lemon Curd (about 1 cup, enough to fill 4 shallow pastries, about 3 inches wide)

This curd is most like the kind you'll find in the finest Parisian patiseries.

1 / 2 cup (1/4 lb.) butter
4 large egg yolks
14 cup fresh lemon juice
1/2 cup sugar
1 teaspoon grated lemon peel
2 tablespoons Cointreau or Grand Marnier

1. Heat butter in microwave between 35 to 50 seconds until it melts. Stir to melt remaining butter, it should not be hot. Refrigerate in measuring cup to cool for 2 to 3 minutes.
2. Put Sauce Whip in pitcher and add eggs, lemon juice, sugar, and lemon peel. Stir to distribute ingredients. Have melted butter in measuring cup available but do not add it at this time. Cover pitcher with lid and press start button.
3. After about 1 minute, while unit is running, slightly lift and tilt Flavour Hatch towards you and slowly pour melted butter through opening into pitcher. Lock Flavour Hatch into place.
4. When unit shuts off automatically, remove pitcher from base and use a heat resistant rubber spatula to stir curd vigorously against bottom of pitcher for about 60 seconds. Scoop and pour curd into a bowl and stir.
5. If desired, rub curd through strainer and discard peel.

6. Flavour curd with Cointreau

7. Serve warm or cover airtight and chill to serve cold.