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Morphy Richards 400003 Manual

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Method:
1Pre heat the oven to 150ºC, Gas Mark 2.
2Place whites in the Mixing Bowl and insert Whisk Attachments.
3Whisk on maximum speed until at the soft peak stage. This takes
about 3 minutes. During mixing hold the Mixing Bowl steady and
turn clockwise and anticlockwise to allow the ingredients to mix
thoroughly. It may be necessary to stop the unit and scrape the
sides of the bowl a few times to make sure all the ingredients are
incorporated.
4Gradually beat in the sugar, over a period of 3 minutes, 1tsp at a
time, until stiff.
5Shape spoonfuls of the mixture onto baking sheets lined with non
stick baking paper and bake in the oven for 15 minutes.
6Lower the temperature to 110oC, Gas Mark ¼and cook for a further
2-3 hours until crisp and dry.
Ingredients:
•3 Large egg whites*
•120g Caster sugar
*Min - 200ml Egg whites, use
40g of caster sugar per
egg white.
Meringues
•Before cleaning, switch your Stand Mixer off and
unplug from the mains.
•Ensure your Stand Mixer has cooled completely
before using.
•To clean the Main Unit, use a damp cloth. Do not
immerse in water. Do not use any abrasive or
solvent-based cleaner.
•Wash the attachments in hot soapy water. Dry
throughly.
No parts are dishwasher safe.
•WARNING: Never immerse the main unit in
water or other liquid.
Helpline
If you are having a problem with your appliance,
please call our Helpline, as we are more likely to
be able to help than the store you purchased the
item from.
Please have the product name, model number
and serial number to hand when you call to help
us deal with your enquiry quicker.
UK Helpline: 0844 871 0960
IRE Helpline: 1800 409 119
Spares: 0844 873 0726
Talk To Us
If you have any questions or comments, or want
some great tips or recipe ideas to help you get
the most out of your products, join us online:
Blog: www.morphyrichards.co.uk/blog
Facebook: www.facebook.com/morphyrichardsuk
Twitter: @loveyourmorphy
Website: www.morphyrichards.com
Care and cleaning Contact us
400003 rev2_Layout 1 13/11/2013 09:16 Page 11
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