User Instructions

Recommended Usage Chart
This is for guidance only and will vary depending on the exact recipe and
ingredients being processed.
Whisk
For eggs, cream, batters, fatless sponges, meringues,
cheesecakes, mousses, soufflé’s
Important
• To avoid splashing of ingredients gradually increase the speed.
•
Do not use the whisk for heavy mixtures (all in one cakes and
creaming fat & sugar) as you could damage it.
• Best results achieved when eggs are at room temperature.
Before whisking egg whites, make sure there is no grease or
egg yolk on the whisk or the bowl.
Recipe/ Process
(Max)
(Minutes)
Egg Whites 12 (420g)
Min

Max
3
Cream 1L 2 – 3
Pancake Batter
• Add flour to the bowl first,
followed by the wet ingredients.
• Mix on minimum speed to
incorporate ingredients.
250g Flour
500g Milk
200g Eggs
Min
10 secs
Max
45 – 60 secs
Mayonnaise
• For best results scrape down the
bowl after the addition of the oil
and run for a further 10 secs at
max speed.
2 Egg Yolks
10g Mustard
200mls
Vegetable Oil
Max
1 – 1 ½
Eggs sizes used = medium sized (Weight 53 – 63g)
Whipping cream used = Fresh Whipping cream with minimum 38% Fat content
7