Beat

  1. The jug, blades and mixing paddles should be dry and cold.
  2. To Whip / beat, always use the mixing paddles and never go beyond speed 5.
  3. Fit the measuring cup into the lid so as to avoid splashes.

WHIP / BEAT:
To whip cream, use the mixing paddles, speed 5 checking the texture.
To beat egg whites, use the mixing paddles, speed 5 at one minute per egg white.

NOTES:
To whip CREAM

  • Cream with a minimum of 35% fat should be used.
  • Keep it in the fridge until the moment when it is to be used.
  • Stir well in the pot before emptying into the jug.
    To beat EGG WHITES
  • When separating the egg whites make sure that none of the yolk remains.
  • To obtain the hardest whites add a pinch of salt.

Demonstration


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