Manual

16
Whipping, emulsifying:
Use the whip (Fig. 42)
Eggs, milk, etc. can be used to obtain creamy sub-
stances, mousses, cream as long as they do not have or
they do not reach by the end of the operation consisten-
cies that can be compared to other dough. For the latter
the dipping blender is not suitable.
5.3 - MACHINE’S USE
ATTENTION:
- Check that the machine is perfectly dry and that there
is no dirt or humidity from previous uses or washes
(Fig. 43).
- Check that the shaft or the whip have not residual en-
crustations from previous uses.
- Before using it, ensure that the shaft and the whip are
fixed to the engine’s body properly (Fig. 44).
- Check that in the previous uses the components or
protections have not been removed.
- Check the state of the feeding cable that could have
been worn out by the different knives and tools in the
kitchen. In this case, please contact CUSTOMER
SERVICE immediately.
There are three shafts of different length. If available, al-
ways use the shaft whose length prevents the immersion
of the engine of the product.
Assemble the tools as per chapter 5.
Grip the dipping blender by the handle with one hand and
grip the lowest part with the other one. Never grip the en-
gine’s body in a way to obstruct the vent’s opening (Fig.
46).
Posture correctly and comfortably in order to work safely
and easily. It is not recommended to use the dipping
blender on kettles positioned above fires or work surfaces
that are too high (Fig. 47).
Insert the dipping blender with the tool slightly inclined to
the maximum height marked on the working shaft. As for
the whip, the product must always remain at 2-3 cm from
the whip’s body (Fig. 45).
Switch the machine (please see paragraph 5.1) and move
the shaft and the whip towards the inner part of the con-
tainer with slow but regular revolving movements.
It is recommended not to touch the container’s walls with
the whips.
Fig. n°42
cm 3
Fig. n°44
Fig. n°46
Fig. n°45
Fig. n°47
Fig. n°43
MAX