iSi Gourmet Whip Modo De Empleo página 10

Make sure that powdered ingredients
are dissolved completely.
2. The cream or cream-filled preparation has
become too stiff.
Next time decrease the intensity and
frequency of the shaking cycles.
For information on the frequency of the
shaking cycles, refer to www.isi.com/
for-professionals/whippedcream
3. The content is too firm due to too much
binder or too much cooling.
Recipe and/or technique is not suitable
or must be adapted.
Leave the whipper to stand at room
temperature for around 5-10 minutes.
Pay attention to the operating tempera-
ture of the iSi Whipper.
4. Incorrect pressure ratios in whipper.
Only use original iSi cream chargers.
Do not reuse empty chargers. They
should be recycled.
Pay attention to the maximum number
of chargers to be used indicated in the
Whipper Data.
Only operate the whipper "headfirst"
with a vertical decorator tip because
otherwise there could be a loss of pres-
sure.
The head was not firmly screwed onto
the bottle by hand until it was secure.
"Release the pressure" and then set-up
again.
The head gasket was not inserted.
"Release the pressure" and then set-up
again.
The decorator tip was not screwed on.
"Release the pressure" and then set-up
again.
The bottle neck has been damaged.
"Release the pressure." Send the whipper
to iSi or to a service center.
The content being dispensed is too runny.
1. The whipper was overfilled.
"Release the pressure," pour out the
excess liquid and then set-up the
whipper again.
Observe the maximum filling amounts.
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2. The whipper was not shaken or not shaken
enough.
For information on the frequency
of the shaking cycles, refer to
www.isi.com/for-professionals/
whippedcream
3. The content is not cold enough.
Gourmet Whip: Place filled iSi Gourmet
Whip in the refrigerator for 1–2 hours.
Keep filled Gourmet Whip cold between
uses.
Thermo Whip: Place filled iSi Thermo
Whip in the refrigerator for at least
12 hours.
4. Too few chargers were used or an unsuitable
charger was used.
Pay attention to the maximum number
of chargers to be used indicated in the
Whipper Data.
Only use original iSi cream chargers.
5. The fat content of the cream that was used
was too low.
iSi recommendations for the use of
cream: www.isi.com/for-professionals/
whippedcream
6. Not enough gelatin or other binder has been
used.
"Release the pressure." Add more gelatin
or other binder to the preparation, fol-
lowing the binder instructions, and refill.
7. The binder (e.g., gelatin) has not been used
correctly.
Please follow the binder instructions for
use.
The charger is difficult to screw on.
1. The charger being used is not suitable.
Only use original iSi cream chargers.
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EN