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Safety
¡ Read this instruction manual carefully.
¡ Observe the instructions for the base unit.
Only use the accessories:
¡ with a hand blender CleverMixx.
¡ for applications described in these instructions.
▶ Never touch the blade edges with bare hands.
▶ Care should be taken when handling sharp blades, emptying the
container and during cleaning.
▶ Only attach and remove accessories once the drive has stopped
and the appliance has been unplugged.
▶ Only use the accessories once fully assembled.
damage
material
Avoiding
Avoiding material damage
▶ Never immerse the gear attachments in
damage
material
Avoiding
liquids and do not clean under running
water or in the dishwasher.
▶ Never use the blender foot or the whisk
in the universal cutter container.
▶ Never use the universal cutter container
in the microwave or oven.
Overview
Overview
1
→ Fig.
Overview
1
Container
2
Universal blade
3
Gear attachment for the universal cutter
4
Lid
5
Gear attachment for the whisk
6
Whisk
cutter
Universal
Universal cutter
The universal cutter is suitable for cutting
cutter
Universal
up food, e.g. meat, hard cheese, onions,
garlic, fruit, vegetables, herbs, nuts or al-
monds.
Notes
¡ Remove hard pieces of food before pro-
cessing, e.g. gristle, bones, sinews or
stones from stone fruit.
¡ The universal cutter is not suitable for
cutting up very hard food, e.g. coffee
beans, nutmegs, radishes or frozen food,
e.g. fruit or ice cubes.
Using the universal cutter
2
10
→ Fig.
-
Whisk
Whisk
The whisk is suitable for whipping cream,
Whisk
beating egg whites and milk froth and for
making sauces or desserts.
Recommendations for optimum results:
¡ Use cream with a minimum fat content of
30% and a temperature of 4-8 °C
¡ Use milk with a high protein content and
a temperature of max. 8 °C
¡ Whip cream or beat egg whites in a wide
jug
Note: To prevent splashing, use deep con-
tainers with the whisk.
Using the whisk
→ Fig.
11
-
15
examples
Application
Application examples
Always observe the maximum quantities
examples
Application
and processing times in the table.
16
→ Fig.
Safety en
9
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