Beating Egg Whites; Whipping Cream - Medion MD 16332 Mode D'emploi

ATTENTION!
Do not exceed the 10-minute limit when mixing/kneading.
If additional mixing/kneading is required, wait for approx.
20 minutes until the appliance has cooled down.
 After filling the bowl, lower the tilting arm back down until it clicks into place.
 Start by selecting the lowest speed by moving the speed control to position 1
and allow the appliance to mix/knead for approx. 1 minute.
 Mix/knead the dough for approx. 2 minutes at a medium speed, e.g. level 6.
 Then select the maximum speed of 12 for approx. 1.5 minutes.
NOTE
If dough should stick to the edge of the mixing bowl or the kneading/
mixing attachment, stop the mixing process by turning the speed con-
trol to position 0. Raise the tilting arm and use the dough scraper to
move the dough. Then continue with the kneading/mixing process.

7.2. Beating egg whites

 Attach the whisk.
 Set the speed control to position 12. Beat the egg whites continuously until the
desired consistency is reached.

7.3. Whipping cream

 Attach the whisk.
NOTE
Do not whip more than 1000ml of fresh cream so as not to exceed the
capacity of the mixing bowl.
 Set the speed control to position 12. Whip the cream continuously. It will take
approx. 5 minutes to whip 250ml of fresh cream.
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