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11
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.
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. Press the Off Button
when finished.
To disassemble:
1. Unplug the base from the
electrical outlet. Remove the work
bowl cover with a clockwise turn.
2. Lift the egg whip assembly off the
power shaft. Remove whipped
ingredients from the work bowl.
3. 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.
Cap
Stem
Whip
Paddle
Stem
Cover
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