RECOMMENDED FOR:
• Cream
• Egg whites
• Sponge cake mixture
MAXIMUM CAPACITIES
| Minimum | Maximum | Recommended Time | Recommended Speed | |
| Cream | 0.1 L | 1.5 L | 2 - 4 min | 30 - 50 % |
| Egg whites | 2 egg whites | 16 egg whites | 4 - 8 min | 50 - 70 % |
| Pancake mixture | 0.5 L | 3 L | 1- 3 min | 30 - 50 % |
| Sponge cake mixture | 2 eggs | 12 eggs | 4 - 8 min | 50 - 70 % |
WARNING:
• Be careful not to mix heavy cake mixes with the dual whisk. The flexi-beater is the recommended tool for mixing heavier cake mixtures.
• Always start slowly while using the dual whisk and gradually speed up as content gets mixed. Never exceed 70% speed.
CLEANING
Always detach the whisk balloons and splash guard from the whisk gearbox before cleaning. The whisk balloons and splash guard are dishwasher safe.
The whisk gearbox should be cleaned with a moist cloth.
USE
 |
MOUNT THE WHISK 1. Mount the whisk balloons (3) to the whisk gearbox (2) by pushing them into the whisk balloon attachment shafts. The whisks are properly inserted when they snap into place. 2. It is recommended to use the whisk splash guard (1) and bowl lid (ref. “basic operation”) to avoid splashing. The splash guard is mounted by sliding it into the slots in the whisk gearbox. Note: The whisk balloons are designed to automatically adjust their height based on content. This means that with a very small amount of content the whisk might touch the bottom of the bowl. |
 |
ATTACH DUAL WHISK 1. Start with the whisk gearbox angled approximately 45 degrees clockwise as in the illustration and insert the tool shaft into the tool holder. 2. Lock the tool in place by twisting it anticlockwise until it locks in place. |
 |
DETACH DUAL WHISK 1. Rotate the whisk gearbox clockwise approximately 45 degrees until it cannot be rotated further. 2. Pull the tool away from the mixer head to remove it. |