Manual Hendi 588376 Kitchen Line Aparat frisca

Manual

EN

3

Thank you for choosing this versatile and high quality Hendi Cream

Whipper. With this universal kitchen tool you can create a multitude

of light desserts, creams, sweet mousses as well as sauces. Some

kinds of liquid ingredients, such as coffee, chocolate-syrup, vanilla

cream, etc. can be used in Hendi Cream Whipper, but only if they con-

tain no insoluble substances!

For guaranteed quality, please use Hendi cream chargers only.

Please read the instructions thoroughly before using the first time!

User Instructions

(see illustrations on the fold-out pages of the cover)

1. When using your whipper for the first time, or if you have not used it

for a while, rinse the bottle first with lukewarm water, then with cold

water before filling it with cream.

2. Fill with well chilled fresh cream or well mixed and strain-

ed liquid ingredients (fig. 1). Never exceed the maximum fil-

ling quantity engraved on the outside of the bottle (maxi-

mum 0.25 liter for 0.25 liter bottle, maximum one pint/0.5

liter for 0.5 L bottle or maximum 0.95 quart/0.95 liter for bottle).

If you want to sweeten your cream, we recommend using sugar sy-

rup. If using sugar or cream stiffener, stir and dissolve it first com-

pletely into a little cream to avoid the formation of lumps.

3. Ensure that the head gasket is positioned correctly and firmly in the

head (fig. 1). Then place the head on the bottle and screw closed as

follows: Turn the head clockwise until you feel resistance, then turn

a further quarter of a turn. Do not cross-thread! (fig. 2)

4. Insert the silver-coloured Hendi cream charger (N

2

O) into the char-

ger holder as illustrated (fig. 1).

5. Screw the charger holder and charger on to the inlet valve until gas

is released into the bottle with a hissing sound (fig. 3). Use 1 charger

per filling (2 chargers with 0.95 quart/liter bottle). Shake the whip-

per briskly 4~5 times in a vertical direction. When using well cooled

light cream or other mixtures, shake up to ten times. Unscrew the

charger holder and charger (fig. 4). The slight hissing sound while

unscrewing is normal. Remove and discard the used charger. Hendi

chargers are made from high grade steel and can be recycled.

6. To dispense the content, hold the whipper vertically (decorating

nozzle pointing downward) about 1 cm above the surface. Then

press the lever lightly (fig. 4). If whipped cream is not firm en-

ough, shake once more. When using later, do not shake again.

Keep filled cream whipper in the refrigerator but never in the

deep-freezing compartment or in the freezer. Before placing the

whipper in the refrigerator, remove the decorating nozzle from the

nozzle adaptor, rinse with lukewarm water and replace. The content

will stay fresh for several days in the refrigerator.

Important Directions

Mind the following important points:

1. To get a better result, please cool the whipper well under cold water

or in the refrigerator before filling.

2. Only use soluble ingredients. For sweetening, it is best to use su-

gar syrup or liquid sweeteners. Granulated sugar or salt should first

be dissolved in cool water or cream. Use powderized or liquid spi-

ces only. Insoluble substances such as seeds, pulp, etc. prevent the

closure of the dispensing piston or might impair the proper functi-

oning of the whipper. If you use blended mixtures, please use a fine

strainer to remove seeds or pulp.

3. The Hendi Cream Whipper is well suited for the preparation of cold

mousses, sauces or Espumas. It is NOT suitable for hot sauces! Do

not use strong acidic ingredients like apple-, lemon-, orange-juice in

the cream whipper.

4. Excessive shaking may stiffen pure cream to a degree that it looses

its soft texture, therefore please do not over shake! Do not shake

every time before dispensing. Please shake recipes consisting of

mixtures of cream and other liquids well and more frequently.

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