Assembly
WHISK
Slot the whisk into the universal
tool�
Using the whisk
Beaten egg whites:
the bowl must be perfectly clean (= no grease or fat) and dry� Always
remember to remove the cap�
Use eggs at room temperature and a pinch of salt for greater volume�
Run
BEATEN EGG WHITES
if you want your whites to be frothy�
If you want a firmer texture, run
BEATEN EGG WHITES, speed 7�
Whipped cream:
always use full fat double cream (at least 30% fat content)�
Refrigerate together with the whisk for at least 30 minutes beforehand�
Pour in the cream and icing sugar� Run
EXPERT, 2 minutes 30 / speed 7 (without heating),
and without the cap� The cream is whipped when you can see the imprint of the whisk�
Sorbets:
at the end of the
FROZEN DESSERT
programme, for a fluffier result, insert the whisk
and run
EXPERT, 30 seconds/speed 6 (without heating)�
Swiss meringues:
put all the ingredients in a clean, dry bowl, without putting the cap on, and
run
BEATEN EGG WHITES, 10 minutes/ speed 5/50°C�
Press both buttons at the same
time to remove�
The upper part can be
removed for cleaning�
CLICK
Insert the whisk correctly:
always check that it is slotted securely into the universal tool
before starting the programme or you could damage it�
Maximum settings:
never exceed speed 7, nor 110°, or you could damage the whisk�
Do not add ingredients which could stop the whisk from turning properly�
14
To cool the bowl:
add ice cubes and run the CRUSHED ICE programme� Then dry the bowl
completely�
