Grating Operation - Waring commercial WFP16SCDE Bedienungsanleitung

• The whipping disc makes any whipping job easy and quick.
During the whipping process, air is added to the mixture. As air
is added, the mixture expands. Be sure that the mixture does
not expand beyond the MAX FILL LINE or it may leak through
the feed tube. If the mixture expands to the point where it leaks
out the feed tube, stop operation and reduce the contents of
the bowl to below the MAX LIQUID FILL LINE and continue
operation.
For whipped cream, simply add heavy cream and your choice
of flavoring. Be sure the bowl is properly assembled with the
bowl cover. Press the ON button for continuous operation and
whip the cream until thick and fluffy.
To make butter, add heavy cream and your choice of
seasoning into the batch bowl. Be sure the bowl is properly
assembled with the bowl cover. Press the ON button for
continuous operation and whip the cream until the moisture
has mostly separated from the cream.
For whipping cream do not use more than 6 cups of heavy
cream. If it overflows, stop operation, remove liquid to below
MAX FILL LINE and continue.

GRATING OPERATION

Waring Commercial offers grating discs as an optional accessory.
For grating, use instructions below.
• Prepare all food items to be processed by washing and peeling
as required. Remove pits, stones, and large seeds. Be sure the
food will fit into the proper feed chute.
• Never try to grate soft cheese. Use only hard cheese.
Mozzarella may be grated only when well chilled to
around 36° F.
• For grating cheese, it is recommended that a slight pulsating
pressure be applied with the pusher, alternating push/no push
until the cheese block is completely grated. Cheese grating
puts more strain on the food processor motor than other tasks
and may cause overheating if too much pressure is applied in
a continuous manner.
• You can typically expect to grate 10 pounds (4.5 kg) of cheese
in about five (5) minutes.
• After five (5) minutes of continuous cheese grating, allow the
machine to cool.
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