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Yiwu Ou Shang daily department store 7yr.
Main Products:Kitchen and bathroom products,hydrating instrument,facial cleanser,silicone folding cup,silicone facial cleanser,storage products,stationery,foreign trade goods,hot style.
Contacts:Wu MaofeiChat
Mobile:86-15820811771
E-mail: WeChat:15820811771
Address:24928 B, 1 Street, 2 F, 61 Gate, International Trade Mart (District 3).
Address:Nange Industrial Zone, Daoxiang Town, Dongguan City, Guangdong Province
Oushangriyongjiaju Baihuohuo
The most important thing about a whisk is the power. General hand-held whisk power is 180W, which is just suitable for home use. It is an essential basic tool for making Western desserts. To make cakes, desserts, and homemade masks, you need to disperse many eggs. You just need to stir the whisk into the egg liquid for a moment, without hitting your arm to the point of soreness. It saves time and effort, and can fully mix the egg liquid. The seven-speed control is simple and easy to operate, and the metal whisk is easy to clean. The plastic handle is easier to grip.
Accessories: Two pairs of metal stir sticks.
Adjustable Speed: Seven-speed
Model: HE-133/YT-901
Rated Power: 180W/100W
Power supply voltage: 220v-240V
Power Frequency: 50Hz/60Hz
Dimensions: 20×9×27cm
（Due to batch production, the color of the logo on the body may vary; the quality is always the same.）
Maintenance Suggestion: To protect the motor and extend the machine's service life, it is recommended to operate the machine for about 5 minutes, then stop for 3 minutes before restarting to avoid overheating and damaging the motor.
Instruction: Level 1-2: Stirring Initial Speed -- Used for mixing dry items such as flour, butter, potatoes, etc.
Level 3-4: Starting Mixing Speed -- Suitable for materials with liquid, such as salad dressing, etc.
Level 5: Used for mixing and stirring cake and cookie ingredients.
Level 6: Suitable for whipping cream, butter, and sugar, such as no-bake candies, dessert snacks, etc.
Level 7: For beating egg whites, icing sugar, and mashed potatoes.
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