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USER MANUAL SM100 Duronic
Contents4 5 English Manual6 7 Model: SM100 Rated voltage: 220-240V~50/60Hz Power consumption: 450W Protection class: II This device has been tested according to all relevant current CE guidelines, such as electromagnetic compatibility and low voltage directives, and has been constructed in accordance with the latest safety regulations. Subject to technical changes without prior notice! Read the operating instructions carefully before use. Keep the instructions including the warranty, the receipt and, if possible, the box with the internal packing. - The appliance is designed exclusively for private use and for the envisaged purpose. This appliance is not t for commercial use. Do not use it outdoors. Keep it away from sources of heat, direct sunlight, humidity and water. Do not use the appliance with wet hands. If the appliance is wet unplug it immediately. - When cleaning and storing the appliance, switch off the appliance and unplug (pull on the plug, not the cable). If the appliance is not being used, remove the attached accessories. - Do not leave the appliance unsupervised. - Check the appliance and the cable for damage on a regular basis. Do not use the appliance if it is damaged. - Do not try to repair the appliance on your own. Always contact an authorized technician, the manufacturer, our customer service or a qualied person. - Use only original spare parts. - Do not interfere with any safety switches. - Do not insert anything into the rotating hooks while the machine is working. - Place the machine on a smooth, at and stable working surface. - Do not allow small children to play with the foil as there is a danger of suffocation. Specications General Safety Instructions - In order to protect children from the hazards of electrical equipment, please ensure that this device is only used under supervision. This device is not a toy. Do not allow small children to play with it. - In order to ensure your children‘s safety, please keep all packaging (plastic bags, boxes, polystyrene etc.) out of their reach. - In order to protect children from the hazards of electrical equipment, please ensure that this device is only used under supervision. This device is not a toy. Children Safety - Before cleaning remove the mains lead from the socket. - Never immerse the housing with motor in water! - Do not use any sharp or abrasive detergents. Motor Housing - Only a damp rinsing cloth should be used to clean the outside of the housing. Mixing Bowl, Mixing Equipment CAUTION: - The components are not suitable for cleaning in a dishwasher. If exposed to heat or caustic cleaners they might become misshapen or discolored. - Components that have come into contact with food can be cleaned in soapy water. - Allow the parts to dry thoroughly before reassembling the device. - Please apply a small quantity of vegetable oil likely to the screens after they have dried. Cleaning8 9 Product Overview Using The Mixing Bowl 1 Output Shaft 5 Mixing Bowl 2 Rise Button 6 Dough Hook 3 Speed Knob 7 Beater 4 Power Cord 8 Whisk Main Components and Standard Accessories
1. Place the mixing bowl into its holding device and turn the bowl until it locks into
2. In order to lift the arm, push the rise button (2) down. The arm will now move
3. Mount the required utensil by inserting the top into the output shaft and locking.
4. Pour in your ingredients.
Do not overll the machine - the maximum quantity of ingredients is 1.2 kg.
5. Lower the arm using the rise button (2).
6. Insert the mains plug into a properly installed 230 V/50 Hz safety power socket.
7. Switch the machine using the speed button to a speed between 1 and 6
(corresponding to the mixture).
8. For pulse operation (kneading at short intervals), turn the switch to the “PULSE”
position. The switch has to be held in this position according to the desired interval length. When the switch is released it returns automatically to the “0” position.
9. After kneading/stirring turn the speed knob (3) back to the “0” position as soon as
the mixture has formed a ball. Then remove the mains plug.
10. Press the rise button (2) downwards and the arm will be raised.
11. The mixture can now be removed from the mixing bowl with the help of a spatula.
12. The mixing bowl can now be removed.
13. Clean the parts as described under “Cleaning”.
Adjust the levels according to the mixture: Levels Use Type of Mixture 1-4 Dough hook Heavy mixtures(e.g. bread or short pastry) 3-4 Beater Medium-heavy mixtures(e.g. crepes or sponge mixture) 5-6 Whisk Light mixtures (e.g. cream, egg white, blancmange) Pulse Whisk Interval (e.g. for mixing under sponge, egg white) NOTE: - Maximum operation time: With heavy mixtures, do not operate the machine for more than ten minutes, and then allow it to cool down for a further ten minutes.10 11 Suggested Recipes Sponge Mixture (Basic Recipe), Level 1-4 Ingredients: 200g soft butter or margarine, 200g sugar, 1 packet vanilla sugar, 1 pinch of salt, 4 eggs, 400g wheat our, 1 teaspoon baking powder, approx. 1/8 litre milk. Preparation: Beat the eggs into the mixing bowl with the sugar, our, baking powder salt and milk. Stir with the beater for 30 seconds on level 1, then for approximately 3 minutes on level 2. Grease a tin or cover with baking paper. Fill in the mixture and bake. Before the cake is removed from the oven, test to see if it is done. Pierce the centre of the cake with a knife and If no mixture sticks to it, the cake is cooked. Turn the cake on to a cooling tray to cool. Traditional Oven Insertion height: 2 Heating: electric oven, top and bottom heat 175-200° Celsius; gas oven: level 2-3 Baking time: 50-60 minutes Depending on taste, this recipe can be changed, for example with 100g raisins or 100g nuts or 100g grated chocolate. Linseed Bread Rolls, Level 1-4 Ingredients: 500-550g wheat our, 50g linseed, 3/8 litre water, 1 cube of yeast (40g), 100g low-fat curd, well drained, 1 tsp salt. For coating: 2 tbsp of water. Preparation: Soak the linseed in 1/8 litre of lukewarm water. Transfer the remaining lukewarm water (1/4 litre) into the mixing bowl, crumble in the yeast, add the curds and mix with the dough hook on level 2. The yeast must be completely dissolved. Put the our with the soaked linseed and the salt into the mixing bowl. Knead thoroughly on level 1, then switch to level 3 and continue kneading for 3-5 minutes. Cover the mixture and allow to rise in a warm place for 45-60 minutes. Knead thoroughly once more, remove from the bowl and form sixteen rolls. Cover the baking tin with wet baking paper. Place the rolls on this and allow to rise for 15 minutes. Coat with lukewarm water and bake. Traditional Oven: Insertion height: 2 Heating: electric oven: top and bottom heat 200-220°C (preheated for 5 minutes),gas oven level 2-3 Baking time: 30-40 minutes Chocolate Cream, Level 5-6 Ingredients: 200ml sweet cream, 150g semi-bitter chocolate coating, 3 eggs, 50-60g sugar, 1 pinch of salt, 1 packet of vanilla sugar, 1 tablespoon cognac or rum, chocolate akes. Preparation: Beat the cream in the mixing bowl with the whisk until stiff. Remove from the bowl and place somewhere to cool. Melt the chocolate coating in the microwave at 600W for 3 minutes. In the meantime, beat the eggs, sugar, vanilla sugar, cognac or rum and salt in the mixing bowl with the whisk on speed 2 to form a foam. Add the melted chocolate and stir in evenly on speed 5-6. Leave a little of the cream for decoration. Add the remaining cream to the creamy mixture and stir in briey using the pulse function. Decorate the chocolate cream and serve well cooled. Pizza dough, Level 1-4 Ingredients 400g plain our, 250ml warm water, 1/2 tsp sugar, 1 sachet active dried yeast (about 2-1/2 tsp), 1-1/2 tsp olive oil and 1 tsp salt. Preparation: Put the our in the bowl. Mix the remaining ingredients in a bowl or jug. Stir the mixer at speed 1-2, and gradually add the liquid. As the ingredients mix together and the dough ball becomes more formed, increase the speed to 3-4. Knead for a couple of minutes on this speed untill the dough ball is smooth. Remove from the bowl and split into 2-4 pieces. Roll into pizza bases (circles or rectangles) on a oured surface, then lay them on a baking sheet or pizza tray. Spread the pizza bases with tomato purée and add your chosen toppings. Top with dried herbs, pieces of mozzarella, and a drizzle of olive oil. Bake in a preheated oven at 200°C/400°F/gas 6 for 15-20 minutes, until the toppings are bubbling and golden brown. Basic White Bread, Level 3-6 Ingredients: 600g strong white bread our, 1 sachet active dried yeast (about 2½ tsp), 345ml warm water, 1 tbsp sunower oil or butter, 1 tsp sugar, 2 tsp salt Preparation: Use the mixing instructions for pizza dough, then put the dough in a bowl, cover and leave in a warm place until it’s doubled in size (30-40 minutes). Remove the dough and punch down to remove air. Knead lightly on a oured 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 until golden brown and hollow sounding on the bottom. Soft Poppy Seed Rolls , Level 1-3 Ingredients: 570g strong white bread our 1 sachet active dried yeast (about 2½ tsp) 300ml milk (warmed slightly) 2 eggs (room temperature) 1 tbsp sunower oil 1½ tsp sugar 2 tsp salt 75g poppy seeds Preparation: Mix the milk, eggs, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes.12 13 Put the our and poppy seeds in the bowl, and mix at speed 1, gradually adding the liquid, then increase the speed to 2, and mix for ve minutes. Remove the dough to a oured surface, cut into 8-10 pieces, roll into shape, then put on a greaseproof baking sheet. Leave in a warm place till doubled in size. Brush with a little egg or milk, and bake in a preheated oven at 220°C/425°F/gas 7 for 20-25 minutes, till golden brown and hollow sounding on the base. Italian Herb Bread Ingredients: 575g strong white bread our, 1 sachet active dried yeast (about 2½ tsp) ,290ml water 2 tbsp olive oil, 2 tsp sugar 2 tsp salt, 4 tbsp mixed dried herbs Preparation: Mix the water, oil, sugar, salt and yeast in a jug or bowl and leave for 5 minutes. Put the our and dried herbs in the bowl and mix at speed 1, gradually adding the liquid, then increase the speed to 2, and mix for 5 minutes. Put the dough in a bowl, cover and leave in a warm place until doubled in size (20-30 minutes). Put on a oured surface, knead gently to knock out the air, then shape, put on a baking sheet, and leave in the warm till doubled in size. Bake in a preheated oven at 200°C/400°F/gas 6 for 25 minutes or until golden brown and hollow sounding on the bottom. Coffee & Brandy Ice Cream, Level 5-6 Ingredients: 3 eggs, 75g caster sugar, 300ml single cream, 2 tbsp instant coffee powder, 300ml double cream 2½ tbsp brandy. Preparation: Add the sugar and eggs to the bowl and process at speed 6 until smooth in texture. In a saucepan, bring the single cream and coffee just to the boil and stir in the egg and sugar mixture. Put in a heatproof bowl over a simmering pan of water and cook gently, stirring well, until thick enough to coat the back of a spoon. Strain into a bowl and leave to cool. Whip the double cream at speed 6 until soft peaks form, then fold into the cold egg and sugar mixture, with the brandy. Pour into a container, cover, and freeze for 2½-3 hours, until partially frozen. Remove, stir well and then freeze again, until the desired texture is achieved. Basic Meringues, Level 5-6 Ingredients: 4 egg whites, 100g caster sugar, 100g icing sugar Preparation: Put the egg whites in the bowl and process at speed 6 until fairly stiff. Add half the sugar and whisk again until the mixture is smooth and stiff peaks have formed. Remove from the bowl and lightly fold in the remaining sugar with a metal spoon. Line a baking sheet and spoon or pipe the meringue mixture into ovals. Sprinkle with the remaining sugar and put on the lowest shelf of a cool oven (120°C/250°F/ gas ½) for 1½ hours. Cool on a wire rack. Top with soft fruits, chocolate, and sweetened cream. Warranty 1 Year Guarantee NOTE: THESE STATEMENTS DO NOT AFFECT YOUR STATUTORY RIGHTS AS A CONSUMER This product has been manufactured under the strictest of quality control procedures, and using the highest quality of materials to ensure excellent performance and reliability. It will give very good and long lasting service, provided it is properly used and maintained. The Product is guaranteed for 1 year from the date of original purchase. If any defect arises due to a faulty materials or poor workmanship, the faulty product must be returned to the original place of purchase. Refund or replacement is at the discretion of that company. Duronic products are offered with a 1 year guarantee under the following conditions: