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10
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 237 ml (125 g/
1 cup) 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 “I” Button and whip
ingredients to the desired texture
and volume. Press the “O” 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