Important Precautions - Mastrad F49850 Modo De Empleo

Instructions for use
EN
Thank you for choosing this Mastrad cream whipper. You now have all
you need to make a plethora of light, fluffy whipped creams, mousses
and hot and cold sauces. We recommend you read the instruction
leaflet carefully and keep it for future reference.

IMPORTANT PRECAUTIONS

a) Read all instructions.
b) Keep these operating instructions.
c) Siphon for domestic use.
d) The siphons and cartridges are pressurized containers. Improper use
may result in injury; these special safety precautions should be applied:
- Do not expose Mastrad siphons to any heat (oven, sun, microwave).
- The bain-marie must not exceed 158°F/70°C.
- The container is under pressure; protect from temperatures above
158°F/70°C.
- If using at a temperature above 158°F/70°C (despite the contraindication
set out in the instructions) and if the bottle of the siphon does not warp: do
not handle with bare hands (danger of burns). If the siphon begins to warp,
do not use even after it has cooled.
- Do not place your Mastrad siphon in the freezer.
- Should the siphon be frozen (despite the contraindication listed in the
instructions): do not handle with bare hands (danger of frostbite). Wait
until the siphon warms to a temperature of about 40°F/5°C.
e) Do not use a siphon if its bottle (j) is cracked or warped (bottom, main
part or neck of the bottle)
f) - Keep the siphon and cartridges out of the reach of children.
g) Do not drop this article regardless of whether it is under pressure or
not.
h) This siphon operates under pressure; improper use may result in injury.
i) Never force the siphon when trying to open it. If it does not open, review
the instructions in this leaflet.
j) Never try to open the siphon when under pressure; should the siphon
be blocked, refer to the corresponding paragraph in the operating
instructions.
k) Do not pierce more cartridges than recommended in the instructions.
l) Never exceed the maximum filling volume of the siphon as indicated in
the operating instructions.
m) Never use any ingredients that do not appear in the instructions.
n) Before using, always check that the siphon is not blocked.
o) Do not dismantle parts beyond what is indicated in the instructions.
p) Should a part need replacing, please refer to the instructions.
q) Never pressurize using a source other than that indicated in the
instructions.
Instructions:
1. Before each use: rinse the tank with first hot then cold water. Ensure the
piston is clean. If not, clean as shown in fig. A.
For best results for a cold mousse: chill the whipper's tank in the fridge
before use.
2. Fill the tank with the mixture (fig.1) (as stated in the recipe).
For best results use icing sugar or liquid sugar. Granulated sugar or salt
must be dissolved in water or milk before use. Use ground spices or
liquid flavourings only. Only use soluble ingredients. Insoluble ingredients,
containing pulp or grains, could block the piston.
Always filter mixtures through a strainer or sieve before pouring into
the tank to avoid blocking the whipper.
3. Do not fill the tank of the whipper above the indicated mark on the tank
of the bottle: For 0.5L 500ml maximum, for 1L 1000ml maximum.
4. Place the seal in the Mastrad whipper's head (fig.1), then carefully
screw the head on fully, being sure to screw it on straight (fig.2). The head
must not be screwed on unevenly. If you are having difficulty, check that
all parts are assembled correctly. Never force any parts.
5. The cream whipper head has to be firmly screwed on before the
whipper can be taken into operation with the gas cartridge. Put the
Mastrad gas cartridge (8g of N2O) in the cartridge holder (fig.1). To make
the mousses only use the plated steel cartridges containing N2O gas.
For safety and quality reasons, we recommend using only Mastrad gas
cartridges.
6. Holding the head upside down, screw the cartridge holder on,
(containing the cartridge (fig.3) until the gas is released into the tank. One
gas cartridge is sufficient.
7. Unscrew the cartridge holder. Shake the siphon vigorously up and
down in an upright position about 10 times to obtain very cold or airy
cream. A slight hissing noise may be heard (Fig. 4).
Once the cartridge has been pierced, the cartridge holder and cartridge
must be removed before using the siphon. Should you notice a leak, empty
the siphon and check that none of the joints have been damaged.
Never touch a recently pierced cartridge: risk of burns.
Note: the cartridges are made of recyclable steel. Dispose of them in a bin
for recovering metal.
For cold preparations, place the siphon in the refrigerator for 2 hours. To
keep the mixture warm, place the siphon in a bain-marie – do not exceed
158°F/70°C.
8. To serve the mixture, hold the whipper vertically, the head facing
downwards and gently press the lever (fig. 4). For cold recipes, serve very
cold.
9. Cold mixture can be kept in the whipper for several days when kept
in the fridge. To do so, unscrew and clean the nozzle with washing up
liquid, rinse, then screw back onto the Mastrad whipper. Never place the
whipper in the freezer. Warm mousses cannot be kept. Hot mixtures can
not be conserved
10. Cleaning and storage of your Mastrad cream whipper: Before opening
the cream whipper, press the lever until there's no more pressure.
Cleaning can now begin: unscrew the head from the tank, remove the seal,
nozzle and piston (fig. B). It is important to clean each part with hot water