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Whipping egg whites or cream
Use a egg
whisk (13). Select speed 4 to 6 and whip the egg whites without
stopping for about 5 minutes. The maximum number of eggs per container is 24.
For the whipping cream, whip 250 ml of fresh cream at speed 4 to 6 for about 5
minutes. When filling the bowl, always observe the maximum quantity marked
-MAX-
on the bowl.
!!!
Please note that the device cannot sufficiently whip or knead a very small
amount of ingredients in a 5l container. Therefore, for kneading and whisking,
choose ingredients with a total weight
of at least 300 g. To make the snow, use
egg whites from at least 2 eggs.
