Whisk - MAGIMIX Cook Expert User Manual

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Assembly

Slot the whisk into the universal

tool�

Using the whisk

Beaten egg whites: the bowl must be perfectly clean (= no grease or fat) and dry� Always

remember to remove the cap�

Use eggs at room temperature and a pinch of salt for greater volume�

Run BEATEN EGG WHITES if you want your whites to be frothy�

If you want a firmer texture, run BEATEN EGG WHITES, speed 7�

Whipped cream: always use full fat double cream (at least 30% fat content)�

Refrigerate together with the whisk for at least 30 minutes beforehand�

Pour in the cream and icing sugar� Run EXPERT, 2 minutes 30 / speed 7 (without heating),

and without the cap� The cream is whipped when you can see the imprint of the whisk�

Sorbets: at the end of the FROZEN DESSERT programme, for a fluffier result, insert the whisk

and run EXPERT, 30 seconds/speed 6 (without heating)�

Swiss meringues: put all the ingredients in a clean, dry bowl, without putting the cap on, and

run BEATEN EGG WHITES, 10 minutes/ speed 5/50°C�

Insert the whisk correctly:

before starting the programme or you could damage it�

Maximum settings:

Do not add ingredients which could stop the whisk from turning properly�

To cool the bowl:

completely�

WHISK

CLICK

Press both buttons at the same

time to remove�

always check that it is slotted securely into the universal tool

never exceed speed 7, nor 110°, or you could damage the whisk�

add ice cubes and run the CRUSHED ICE programme� Then dry the bowl

The upper part can be

removed for cleaning�

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