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Read the instructions, keep them safe, pass them on if you pass the appliance on. Remove all packaging before use. A IMPORTANT SAFEGUARDS Follow basic safety precautions, including: 1 This appliance can be used by persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been supervised/instructed and understand the hazards involved. 2 Children must not use or play with the appliance. 3 Keep the appliance and cable out of reach of children.
Y TURBO BUTTON 12 Press the turbo button Y to over-ride the speed switch, for a burst of high speed (5). 13 This only works when the motor is already running (1 to 4). C USING THE MIXER 14 Use the whisks for beating/aerating light dough, batter, egg whites and cream. 15 Use the hooks for mixing heavier dough (e.g. bread, fruit-cake). 16 When making dough, use the mixer only for mixing the ingredients. Don’t use it for kneading. You’ll overload it and damage the motor.
recipes classic Victoria sponge cake (using the whisks) 100g butter/margarine 100g caster sugar 2 large eggs 100g self raising flour 1 drop vanilla essence Grease two 180mm (7 inch) straight sided sandwich tins and line the bases with buttered greaseproof paper. Beat the butter and sugar at speed 1 till light and fluffy. Gradually add the eggs, then the vanilla. Gradually add the flour, and turn the mixer up to medium speed once the ingredients start to incorporate.
basic biscuits (using the whisks) 100g butter, softened 150g caster sugar 1 tsp vanilla essence 1 medium egg 100g plain flour 100g self raising flour Cream the butter, sugar and vanilla essence at speed 1 for 1-2 minutes till light, pale and fluffy. Add the egg, then gradually increase speed till everything has combined. Sift the flours together then work them into the mixture.
coffee & brandy ice cream (using the whisks) 3 eggs 75g caster sugar 300ml single cream 2 tbsp instant coffee powder 300ml double cream 2½ tbsp brandy Process the sugar and eggs in a bowl at speed 3 till smooth. In a pan, bring the single cream and coffee just to the boil, then stir in the egg and sugar mixture. Put in a heatproof bowl over a simmering pan of water and cook gently, stirring well, till thick enough to coat the back of a spoon. Strain into a bowl and leave to cool.
basic meringues (using the whisks) 4 egg whites 100g caster sugar 100g icing sugar Combine the sugars and set aside. Whisk the egg whites in a bowl at speed 3 till fairly stiff. Add half the sugar and whisk till smooth, and stiff peaks form. Fold in the remaining sugar with a metal spoon. Line a baking sheet, and spoon or pipe the meringue mixture into ovals, then sprinkle with the remaining sugar. Cook on the lowest shelf of a cool oven (120°C/250°F/ gas ½) for 1½ hours. Cool on a wire rack.
Sift the flour into a bowl and add the yeast, sugar and salt. Add the water and oil and mix at speed 1 till the dough is smooth in texture. Cover the bowl with a damp tea towel or cling film and let it rest in a warm place for about half an hour. Remove the dough and knead by hand for a few minutes. Cut the dough in half, roll out into circles on a floured surface and put them on a non-stick baking sheet or a pizza baking tray.
Mix the milk, eggs, oil, sugar, salt and yeast in a jug, and leave for 5 minutes. Put the flour and poppy seeds in a bowl, and mix at speed 1, gradually adding the liquid, then increase the speed, and mix for 2-3 minutes. Remove the dough to a floured surface, cut into 8-10 pieces, roll into shape, put on a greaseproof baking sheet, and leave in a warm place till doubled in size.
WENVIRONMENTAL PROTECTION To avoid environmental and health problems due to hazardous substances in electrical and electronic goods, appliances marked with this symbol mustn’t be disposed of with unsorted municipal waste, but recovered, reused, or recycled. S SERVICE If you ring Customer Service, please have the Model No. to hand, as we won’t be able to help you without it. It’s on the rating plate (usually underneath the product). The product isn’t user-serviceable.
