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SMZR 260 A1
•
For 100 ml of cream, slide the
whisk attachment (3) onto the
blade holder (5) so that it rests
on the two blades (7) and
engages.
•
For 200 ml of cream, slide the
whisk attachment (3) onto the
blade holder (5) at a 180°
degree angle. In this case, only
one of the blades (7) is
covered and the whisk
attachment (3) is positioned
higher in the bowl (6).
Position the blade holder (5) with the whisk attachment (3) on it on the bearing axle (8).
Pour the desired amount of cream in (maximum of 200 ml).
Place the lid (4) onto the bowl (6). Ensure that the two plastic lugs on the lid (4) engage with the
recesses provided for them on the edge of the bowl. Turn the lid (4) in a clockwise direction as far as it
will go.
Now position the motor block (2) on the lid (4) centred from above and insert the plug.
Press the motor block (2) downwards (see figure B). The motor turns at normal speed.
To whip cream optimally, it should be sufficiently cooled (fridge temperature).
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We recommend whipping cream at the normal speed. For 100 ml of cream we
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recommend a whipping time of approx. 30 seconds and for 200 ml approx. 30–40
seconds. The times may vary greatly however depending on the temperature of the
cream, the outdoor temperature or the fat content of the cream. Keep an eye on the
cream whilst whipping it and adjust the processing time to the conditions and your
requirements.
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