KITCHENAID KPFP850 - Manual (Page 18)

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1. Place the egg-whip stem on the power shaft. Slowly turn
the stem until it drops fully onto the shaft.
2. Align the L-shaped notch on the whip paddle with the small
post on the stem cover, and slide the paddle onto the cover.
Turn slightly to lock paddle.
3. Fit the stem cover and paddle over the egg whip stem. Push
downward to engage the ridges of the stem with the gears of
the paddle.
4. Fit the egg whip cap over the egg whip stem. Push downward
to lock it into place.
5. Place the work bowl cover on the work bowl with the feed tube
just to the left of the handle. Make sure the center pin of the
egg whip fits into the center opening of the cover. Grasp the
feed tube and turn the cover to the right to lock it into place.
Insert the pusher into the feed tube. The egg whip is now ready
to operate.
6. Press the On Button and whip ingredients to the desired
texture and volume. Press the Off Button when finished.
To disassemble:
1. Unplug the base from the electrical outlet. Remove the work
bowl cover with a clockwise turn.
2. Lift the egg whip assembly off the power shaft. Remove whipped
ingredients from the work bowl.
3. Pull the cap from the egg whip assembly. Push downward on
the stem pin to remove stem from the stem cover. Turn the
egg whip paddle to unlock, and slide the paddle from the
stem cover.
PREPARING
THE
FOOD PROCESSOR
FOR USE