15
WHISK (PATISSERIE BOWL)
WHISKS EGG WHITES.
Put the egg whites in the bowl
Whisk continuously for 5-10 minutes,
depending on the number of egg whites.
WHIPS CREAM
Before you begin, chill the bowl and
ingredients in the fridge for an hour. Pour
the whipping or double cream into the bowl.
Whisk continuously, keeping a close eye on
the cream so that it does not turn into butter.
Check out our useful hints and tips on p.23.
Built to an exclusive, patented Magimix design, the whisk beats the egg whites
very gradually, making them stiffer and giving them more volume.
When whisking egg whites or whipping
cream, remove the cap from the lid to
allow more air in.
Slot the egg whisk onto the motor shaft. It
needs to be at the bottom of the bowl. Add
the ingredients.
Make sure you fit the four sections
together correctly. Check that the metal
shaft has been correctly inserted. It should
protrude slightly from the top.
1
Put the lid on and turn until it locks into
place.
2 3 4
For whisking in Patissier only.
Your bowl must be clean and dry. To allow enough air in, remove the cap from the lid.
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