COOK MAGIMIX - Egg Whisk; Egg Whisk Operation; Whisking Tips

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EGG WHISK

Always check that the egg whisk is correctly slotted onto the blade assembly before

starting a programme, to avoid damaging the attachment.

Never go beyond Speed 7 or 80 °C to avoid damaging the egg whisk.

Never add ingredients that might prevent the whisk from turning properly.

Slot the egg whisk onto the

universal blade�

TIPS AND ADVICE

Beaten egg whites

• Your bowl must be clean and dry� It only takes a tiny amount of fat /grease to prevent

the egg whites from expanding�

• To create more volume, make sure your eggs are at room temperature and add a pinch

of salt�

• Always remove the cap beforehand, otherwise your egg whites will not have enough

air in them�

• The WHISK programme is intended to produce very frothy egg whites, so for a closer

texture (e�g� for meringues), you can increase the speed to 7�

Whipped cream

• Always use full-fat whipping cream�

• Refrigerate the cream and the whisk for at least 30 min�

• You can chill the bowl by placing a few ice cubes inside, running the CRUSH programme,

then empty and thoroughly dry the bowl�

• Pour the cream and icing sugar into the bowl, remove the stopper from the lid and run

the EXPERT programme for 2½ minutes at Speed 7 (no heat)� Depending on the sort

of cream you use and its temperature, you may need to run the programme again for

a few minutes, keeping a careful eye on the cream to make sure it does not turn into

butter� The cream is whipped when the whisk leaves a trail�

Other uses

• To make a sorbet even lighter, at the end of the FROZEN DESSERT programme, ﬁt the

egg whisk and run the EXPERT programme for 30 seconds at Speed 6�

• For some recipes, you may need to heat the mixture as you whisk it (e�g� Swiss meringue),

in which case you will have to switch to EXPERT mode� Always follow the recipes in the

book to avoid any damage to your product�

Add the ingredients, close the

lid and remove the cap before

starting the programme�

Press both buttons at once to

release the egg whisk� The

whisk can be fully dismantled

for thorough cleaning�