• Beat at the highest speed (Whip #5) until egg
whites are the desired consistency.
• Beating time varies with the freshness of eggs.
NOTE:
For best results when beating egg whites,
do not use an aluminum or plastic bowl. Use a
stainless steel, copper, or glass bowl.
HOW TO WHIP CREAM
• Chill the cream, Beaters, and bowl.
• Start with the lowest setting (to minimize splatter)
as the cream begins to thicken, gradually
increase to WHIP (Setting #5).
• Whipping time varies with fat content, age,
and temperature of cream.
NOTE:
The Spatula Attachment is NOT recom-
mended for use when whipping cream as volume
may be reduced.
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