Owner Manual

Processing Guide
Food
Maximum
Operation time
Meat
250g
15secs
Herbs
50g
10secs
Nut, Almonds
150g
15secs
Cheese
100g
10secs
Bread
80g
10secs
Onions
200g
10secs
Biscuits
150g
10secs
Soft Fruit
200g
10secs
Yeast Dough
Flour
250g
10secs
Water
165g
Powder
2.5g
Cream
2.0g
Sugar
1.2g
FOR WHISK ATTACHMENT
• Use the whisk attachment for beating heavy cream or egg whites.
• The whisk attachment may also be used for any task that you would normally whisk by hand,
like crêpe batters or eggs for omelets.
• Beating egg whites for too long causes them to dry out and become less stable.
• When adding sugar to beaten egg whites, add it slowly when soft peaks just begin to form
and then continue beating to form desired peaks.
• When beating heavy cream, if possible and time allows, use a chilled bowl and chill the
whisk attachment. The best shaped bowl for whipping cream is one that is deep with a rounded
bottom to minimize any splatter.
• The cream should come out of the refrigerator just before whipping. Whipped cream may
be used at either soft or firm peaks depending on preference. It may be flavored as desired. For
best results, whip cream just before using.
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