Nostalgia Electrics CDP200 RED - Manual (Page 11)

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HOW TO OPERATE
BEFORE FIRST USE
1. Carefully unpack the ELECTRIC COOKIE PRESS and all accessories.
2. Wash Cookie Discs, Pastry Tips, Pastry Tip Adapter, Tube Cover, Pastry Tip
Cover, Tube, Shaft Adapter, and Cookie Press Shaft in warm, soapy water.
Rinse and dry completely with a non-abrasive cloth or towel.
3. Wipe all surfaces of the Motor Body with a slightly moistened, non-
abrasive cloth and dry thoroughly making sure that no water enters
the Motor Body. MAKE SURE THE UNIT IS UNPLUGGED.
4. NEVER immerse the Motor Body, plug or cord in water or any other liquid, and do not
use steel wool, scouring pads or abrasive cleansers as they will damage the finish.
MAKING COOKIES
The proper consistency of cookie dough is critical. If it is too stiff, the dough
will not release from the cookie press. If it is too soft or sticky, the cookies
will not retain their shape. It may take some practice to achieve the optimal
consistency of cookie dough to use with your ELECTRIC COOKIE PRESS.
1. After assembling your ELECTRIC COOKIE PRESS, fill with dough to
the MAX fill line. DO NOT use dough with nuts or candy.
2. Plug the filled cookie press and stand in an upright position with the tube cover
resting on an unlined/ungreased baking sheet. Before pressing your first cookie,
all of the air pockets must be pressed out of the dough. To do so, hold down the
ON/OFF button until the dough just starts to be pressed out of the disc.
3. To form a cookie, hold the button down for 1 to 2 seconds, depending on the type
of dough you prepared or the disc you are using. After pressing for 1 to 2 seconds,
gently lift the cookie press from the pan and then repeat to press your next cookie,
and so on. You should always have the tube cover resting on the cookie sheet when
pressing cookies. Failing to do so will prevent the cookies from forming properly.
USING PASTRY TIPS
Whether you are filling pâte à choux or piping a decoration on a cake, it is advised to
pulse the ON/OFF button as opposed to holding it down continuously. This allows
for more control on the amount of filling or frosting that will be used at one time.
The consistency of what you are to pipe is very important. In most cases, frostings
will have to be thicker than normal in order to achieve best results. If the frosting,
especially for decorating, is too thin, it will not hold its shape. You will notice
that most frostings, decorating or not, will need to be thicker than normal. It is
recommended that you practice piping before you decorate a final product.
When decorating pastries, quickly pulse once and then gauge your work from
there. There will always be more frosting/filling than expected pressed out of the
tip, so go slowly. As when using a traditional pastry bag for decorating, you want
to guide the frosting as if it were a ribbon, as opposed to forcing it in place.
When filling, be it cream puffs or deviled eggs, pipe desired amount and then pause
between each, making sure all of the filling is removed from the tip before moving on to the
next one.