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Ribbon Disc
1.To make cookies, crackers, etc., line up several ungreased, uncoated bak- ing sheets on work surface.
2.Hold cookie press at a 45 degree angle to baking sheet.
3.Squeeze trigger continuously.
•When dough starts to come through the disc, move the unit to form a
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•Touch dough with finger or rubber spatula to break flow of dough. Move unit to start next strip.
4.When baked. remove cookies, crackers, etc. from baking sheet. Place on cooling rack.
To Use Decorator Tip
Mounds: Using a circular motion, make mounds of the desired size and height. Uses: Appetizers, vegeta- bles, desserts, garnishes, candies, etc.
Rosettes: Gradually lift unit straight up until mixture is desired shape and height. Uses: Garnishes, appetizers, candies, etc.
Zigzag lines: Make a series of small “S” movements to desired width. Uses: Appetizers, borders, garnishes, etc.
Strips: Move unit in a straight line until mixture is desired length. Uses: Desserts, borders, cookies, pasta. Moving the unit faster produces a thin strip; moving it slower produces a wide strip.
To Use Filler Tip
Use the filler tip to fill foods such as donuts, cream puffs, and éclairs.
1.Arrange foods to be filled on baking sheet.
2.Assemble and fill cookie press with filling mixture.
3.Hold unit parallel to work surface.
4.Holding food in one hand, insert filler tip into one side of food. Squeeze trigger for several seconds, then release. Remove tip from food.
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