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The egg whip is designed to whip egg
whites or heavy cream for use as
toppings or meringues. For best
results, at least 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 Egg Whip:
1. Place egg whip stem on motor
base shaft.
2. Fit the whip paddle on the stem
and push down to engage the
ridges of the stem with the gears
of the paddle.
3. Fit cap over stem and push down
to lock in place.
4. Place the work bowl cover on the
work bowl with the feed tube just
to the left of the handle. Be sure
the center pin on whip fits into
center opening of cover. Grasp the
feed tube and turn to the right to
engage the interlock. The egg
whip is now ready to operate.
5. Press ON control pad and whip
product to desired texture and
volume.
To Disassemble:
1. Unplug power base from electrical
outlet. Remove work bowl cover
by turning to the left.
2. Lift whip assembly straight up and
off. Remove whipped product
from work bowl.
3. Remove cap from whip assembly
by pulling straight up. Push down
on stem pin to remove stem from
whip paddle.
Egg Whip