Idiomas disponibles
Idiomas disponibles
Preparing
the Food Processor for Use
Egg Whip Assembly and Use
The egg whip is designed to whip egg
whites or heavy cream to create toppings
or soft meringues. For the best results, at
least 1 cup (235 ml) of heavy cream or
3 egg whites should be whipped at a
time. Whipping smaller quantities may
not result in maximum volume.
To assemble:
The egg whip consists of 4 pieces - the
egg whip stem, stem cover, whip paddle,
and cap.
Cap
Stem
Cover
....... _
WhiPPaddle
Stem
1. Place the egg whip stem on the power
shaft. Slowly turn the stem until it
drops fully onto the shaft.
2. Align the L-shaped notch on the whip
paddle with the small post on the
stem cover, and slide the paddle onto
the cover. Turn slightly to lock paddle.
3. Fit the stem cover and paddle over
the egg whip stem. Push downward
to engage the ridges of the stem with
the gears of the paddle.
4. Fit the egg whip cap over the egg
whip stem. Push downward to lock it
into place.
5. Place the work bowl cover on the
work bowl with the feed tube just to
the left of the handle. Make sure the
center pin of the egg whip fits into
the center opening of the cover. Grasp
/
the feed tube and turn the cover to
the right to lock it into place. Insert
the pusher into the feed tube. The egg
whip is now ready to operate.
6. Press the ON Button and whip
ingredients to the desired texture
and volume. Pressthe OFF Button
when finished.
To disassemble:
1. Unplug the food processor.
2. Remove the work bowl cover with a
clockwise turn.
3. Lift the egg whip assembly off the
power shaft. Remove whipped
ingredients from the work bowl.
4. Pull the cap from the egg whip
assembly. Push downward on the stem
pin to remove stem from the stem
cover. Turn the egg whip paddle to
unlock, and slide the paddle from the
stem cover.
Citrus Press Assembly and Use
1. Position and lock the work bowl on
the base.
2. Place the strainer basket in the bowl
with the locking clip to the left of the
work bowl handle.
3. Turn the basket counter-clockwise until
the clip locks into the handle.
Continued on next page
11
