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CARE AND MAINTENANCE
Switch off (O) and unplug before cleaning.
Mixer:
1.
Clean as soon after use as possible to prevent residues setting inside the bowl.
2.
Wash the bowl, splash guard and attachments in warm soapy water, rinse, and dry.
3.
You may put the bowl and attachments in a dishwasher, but note: the harsh environment inside the
dishwasher will affect the surface finishes. The damage should be cosmetic only, and should not
affect the operation of the appliance.
4.
Wipe the outside surfaces of the appliance with a clean damp cloth.
Blending jug:
1.
Wash the blending jug, cap and lid in warm sopay water. Rinse and dry.
2.
You may wash the jug, cap and lid in a dishwasher. However, we recommend that you remove the
blade before washing in a dishwasher.
To remove the blade:
1.
Turn the jug upside down.
2.
Twist the blade clockwise in the direction of the Usymbol (Fig H).
Carefully lift out the blade unit (Fig J). Take care, the blades have very sharp edges.
3.
4.
Remove the seal and carefully wash the blade and seal in warm soapy water. Rinse and dry.
5.
Refit the seal to the blade then lower the blade into the jug and twist it as far as it will go
anticlockwise in the direction of the Lsymbol (Fig H). Make sure the seal is fitted and the blade is fully
tightened otherwise the jug may leak during use.
PIZZA DOUGH
•
400g plain flour
•
1 sachet active dried yeast (about 2½ tsp)
•
250ml warm water
Put the flour in the bowl. Mix the other ingredients in a jug. Select speed 1, and slowly add the liquid. As
the dough ball forms, increase speed to 2, and knead for a couple of minutes, till the dough ball is smooth.
Remove, split into 2-4 pieces, and roll into pizza bases (circles or rectangles) on a floured surface. Lay them
on a baking sheet or pizza tray, spread with tomato purée and add your desired toppings. Top with dried
herbs, torn mozzarella and a drizzle of olive oil. Bake in a preheated oven at 200°C/400°F/gas 6 for 15-20
minutes, till the toppings are bubbling and golden brown.
CURRANT LOAF
•
500g wholemeal flour
•
150g butter (softened)
•
15g baking powder
•
2.5g salt
•
150g sugar
Put the flour in the bowl, add the softened butter, and mix on speed 1. When the butter and flour start to
blend, add the sugar, salt, currants, peel and baking powder. Leave it mixing while you beat the eggs and
milk together, then add the egg/milk mixture to the bowl. Select speed 2 and mix till combined. Put into a
greased loaf tin and bake in a preheated oven at 180°C/350°F/gas 4 for 35 minutes. Cool on a wire rack
before slicing. Serve toasted with butter.
BASIC WHITE BREAD
•
600g strong white bread flour
•
1 sachet active dried yeast (about 2½ tsp)
•
345ml warm water
Mix as for pizza dough, then cover and leave in a warm place till doubled in size (30-40 minutes). Punch
down to remove air, knead lightly on a floured board, shape it into a loaf, or put it in a tin, cover, and leave
in a warm place to rise for another 30 minutes. Bake in a preheated oven at 200°C/400°F/gas 6 for 25-30
minutes, till golden brown and hollow sounding on the bottom.
MIXER RECIPES
•
25ml olive oil
•
2.5g sugar
•
5g salt
•
150g currants
•
50g mixed peel
•
2 eggs (medium)
•
30ml milk
•
15ml sunflower oil or butter
•
5g sugar
•
10g salt
6
dough hook
dough hook
dough hook
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