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the amount of filling or frosting that will be used at one time.
When piping on a cookie or a cake, for decorating, quickly pulse
once and then gauge your work from there. It is better to go
under in time than over. There will always be more frosting/filling
than expected pressed out of the tip, so go slowly. As when
using a traditional pastry bag for decorating, you want to guide
the frosting as if it were a ribbon, as opposed to forcing it in
place.
When filling, be it cream puffs or deviled eggs, pipe desired
amount and then pause between each, making sure all of the
filling is removed from the tip before moving on to the next one.
To decorate and add textures, colors, or flavors to cookies,
cakes and candies, use the pastry tips. Following are the uses
we suggest.
#1 Round Tip: Use to make cream puffs or gougères
#2 Ribbon/Rose: Can also be used to make flowers on cakes
#3 3-Prong Star: Use to make stars for decorating cakes/
cupcakes
#4 Ridged Border: Makes an elegant ridged border
#5 Ribbed/Basket Weave: An easy way to make a beautiful
basket weave on cakes.
#6 Classic Star Tip: Use for decorating cakes and filling
cream puffs
#7 Simple Border: Great for piping borders on cakes
#8 3-Prong Border: Beautiful when used to pipe cream or
meringues on tarts/pies.
CARE,CLEANING AND MAINTENANCE
To keep your cookie press in optimum operating condition, we
recommend cleaning after each different filling is used.
1. Unplug unit.
2. To unlock the tube cover and the cookie disc or tip, hold
the tube pointing downward with one hand and turn the
tube cover counterclockwise. Remove the disc or tip
assembly.
3. Holding the motor body with one hand, and the tube with
the other hand, turn the tube counterclockwise. The arrow
on the tube should line up with the UNLOCK position on
the motor body. Pull off to remove. Slide out the shaft and
turn the shaft adapter counterclockwise to remove.
4. Wash all removable parts and accessories in warm, soapy
water immediately after use. Rinse and dry thoroughly.
5. Discs and tips are stainless steel and should be cleaned
with a soft cloth or sponge. Make sure to dry immediately
to avoid spotting.
6. Wipe the exterior of the motor body with a soft, damp cloth
and dry completely.
7. Do not use steel wool, scouring pads or abrasive cleansers,
as they will damage the finish.
8. When the disks and tips have been used for a while, they
may darken in color. This is to be expected and does not
interfere with the product performance.
9. A stiff brush can be used to clean the inside of the tube and
pastry tips.
10. Any other servicing should be performed by an authorized
service representative.
STORAGE
1. Clean the cookie press as instructed.
2. Put the cookie press and parts in the original box and store
in a clean, dry location.
NOTE: When the unit is not in use, be sure it is unplugged.
Round
Tip
Ribbon/
Rose
3 Prong
Star
Ridged
Border
Ribbed/
Basket
Weave
Classic
Star Tip
Simple
Border
3 Prong
Border