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Use the whisk for whipping egg whites, cream, and similar. The whisk is not suited for thick
mixtures such as dough and mashed potatoes
The kitchen machine can whip a minimum of 2 large egg whites / 1 cup of cream. Whipping
is more efficient when the whisk is completely submerged in the liquid. A hand mixer is
recommended for smaller amounts.
Egg whites
Put the egg whites into the completely clean bowl. Attach the bowl to the bowl bracket and
whip the egg whites. Avoid splashing by gradually increasing speed to the wanted speed
level. See guide below.
Amount
Speed
2-4 egg whites
5 - 6
6 or more egg whites
4 - 5
Egg whites are whipped quickly. Keep an eye on the egg whites to avoid whipping them for
too long.
Whipped cream
Pour cold cream into the cooled bowl. Put the bowl into the bowl bracket and whip. Avoid
splashing by gradually increasing the speed to the wanted rate.
Amount
Speed
1 cup
5-6
½ litre
4-5
Cream is whipped fast, so keep an eye during whipping
Accessory
Ingredients
Max
Cooking time
Speed
Whisk
Cream
250 ml
10 minutes
5-6
Egg whites
12 pieces.
3 minutes
Dough hooks
Flour
1250 g
10 minutes
5-6
Salt
15 g
Yeast
20 g
Sugar
10 g
Water
1 l
Grease
20 g
Spatula
Flour
100 g
5 minutes
1-4
Sugar
100 g
Margarine
100 g
Egg
2 pieces
Pork
2000 g
3 minutes
Adjustment of the whisker, dough hook and flat beater
The distance from the accessory to the bottom of the bowl is prefixed from the factory. If
desired this distance can be adjusted:
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