KR300 - Blender Prixton - Free user manual and instructions

USER MANUAL KR300 Prixton

Line drawing of a kitchen mixer with a bowl and whisk, no text or symbols present

BATIDORA KNEADER

Datos técnicos:

Modelo: KR300 8L

Voltaje: 220-240V\~, 50/60Hz

Consumo: 1800W

Technical diagram of a kitchen mixer with labeled parts including a bowl, fan, and power plug

Power consumption: 1800W

Protection class: II

Short operation time: 6 Min.

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!

General safety instructions:

Read the operating instructions carefully before putting the appliance into operation and keep the instructions including the warranty, the receipt and, if possible, the box with the internal packing. If you give this device to other people, please also pass on the operating instructions.

- The appliance is designed exclusively for private use and for the envisaged purpose. This appliance is not fit for commercial use. Do not use it outdoors (except if it is designed to be used outdoors). Keep it away from sources of heat, direct sunlight, humidity (never dip it into any liquid) and sharp edges. Do not use the appliance with wet hands. If the appliance is humid or wet, unplug it immediately.

- When cleaning or putting it away, switch o the appliance and always pull out the plug from the socket (pull on the plug, not the cable) if the appliance is not being used and remove the attached accessories.

- Do not operate the machine without supervision. If you should leave the workplace, always switch the machine o or remove the plug from the socket (pull the plug itself, not the lead).

- 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. To avoid the exposure to danger, always have a faulty cable be replaced only by the manufacturer, by our customer service or by a qualified person and with a cable of the same type.

- Use only original spare parts.

- Pay careful attention to the following "Special Safety Instructions".

Children and frail individuals:

- In order to ensure your children's safety, please keep all packaging (plastic bags, boxes, polystyrene etc.) out of their reach.

Caution! Do not allow small children to play with the foil as there is a danger of suffocation!

- In order to protect children or frail individuals 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.

Special safety instructions for this machine:

- Only operate this machine under supervision.

- 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 insert the mains plug of the machine into the power socket without having installed all the necessary accessories.

Overview of the components:

Output shaft Rise button Speed knob

1. Output shaft
2. Rise button
3. Speed knob
4. Power Cord
5. Mixing bowl
6. Dough hook
7. Beater
8. Whisk

Using the mixing bowl :

1. Place the mixing bowl into its holding device and turn the bowl until it locks into place.
2. In order to lift the arm, push the rise button(2) down. The arm will now move upwards.
3. Mount the required utensil by inserting the top into the output shaft and locking.
4. Now ll in your ingredients.

Do not over ll the machine - the maximum quantity of ingredients is 2.5kg.

1. Lower the arm using the rise button (2).
2. Insert the mains plug into a properly installed 230 V/50 Hz safety power socket.
3. Switch the machine using the speed button to a speed between 1 and 9 (corresponding to the mixture).
4. 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.
5. 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.
6. Press the rise button (2) downwards and the arm will be raised.
7. The mixture can now be released with the help of a spatula and removed from the mixing bowl.
8. The mixing bowl can now be removed.
9. Clean the parts as described under "Cleaning".

Adjusting the levels and using the hook for not more than 2.5kg of mixture

Levels Use Type of Mixture
1-2 Dough hook		Heavy mixtures(e.g. bread or short pastry)
4-8 Beater		Medium-heavy mixtures(e.g. crepes or sponge mixture)
9 Whisk		Light mixtures (e.g. cream, egg white, blancmange)
Pulse Whisk		Interval (e.g. for mixing under sponge, egg white)

Note:

Short operation time: With heavy mixtures, do not operate the machine for more than six minutes, and then allow it to cool down for a further ten minutes.

Suggested recipes:

Sponge Mixture (Basic Recipe), Level 1-2

Ingredients:

200grams soft butter or margarine, 200grams sugar, 1 packet vanilla sugar or 1 bag Citro-Back, 1 pinch of salt, 4 eggs, 400grams wheat our, 1 packet baking powder, approx. 1/8 litre milk.

Preparation:

Transfer the wheat our and the remaining ingredients to the mixing bowl, 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. With a sharp wooden stick pierce the centre of the cake. If no mixture sticks to it, the cake is cooked. Turn the cake on to a cake grid and allow 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. In fact, the possibilities are endless.

Linseed Bread Rolls, Level 1-2

Ingredients:

500-550g wheat our, 50g linseed, 3/8 litre water, 1 cube of yeast (40g), 100g low-fat curds, 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 9

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 sti. Remove from the bowl and place somewhere to cool. Melt the chocolate coating in accordance with the instructions on the packet or 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 brie y using the pulse function. Decorate the chocolate cream and serve well cooled.

Pizza dough, Level 1-2

Ingredients

400g plain our, 250ml warm water, 1/2 tsp sugar, 1sacher 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. Run the mixer at speed 1-2, and gradually add the liquid. As the ingre- dients incorporate, and the dough ball becomes more formed, increase the speed to 3-4. Knead for a couple of minutes on this speed, till 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 toppings – mushrooms, ham, olives, sun dried tomatoes, spinach, artichoke, etc. 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, till the toppings are bubbling and golden brown.

Basic White Bread, Level 1-2

Ingredients:

600g strong white bread our 1 sachet active dried yeast (about 2 12 tsp) 345ml warm water 1 tbsp sun ower 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 till it's doubled in size (30-40 minutes). Remove the dough and punch down to remove air. Knead lightly on aoured 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.

Soft Poppy Seed Rolls, Level 1-2

Ingredients:

570g strong white bread our 1 sachet active dried yeast (about 2 12 tsp) 300ml milk (warmed slightly) 2 eggs (room temperature) 1 tbsp sun ower oil 1 12 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. 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 aoured 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^ / 425^ / gas7 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 2tbsp 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 till doubled in size (20-30 minutes). Put on aoured 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 till golden brown and hollow sounding on the bottom.

Coffee & Brandy Ice Cream, Level 9

Ingredients:

3 eggs 75g caster sugar, 300ml single cream 2 tbsp instant co ee powder, 300ml double cream 2½ tbsp brandy.

Preparation:

Add the sugar and eggs to the bowl and process at speed 6 till smooth in texture. In a saucepan, bring the single cream and co ee 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, till thick enough to coat the back of a spoon. Strain into a bowl and leave to cool. Whip the double cream at speed 6 till 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, till partially frozen. Remove, stir well and then freeze again, till the desired texture is achieved.

Basic Meringues, Level 9

Ingredients:

4 egg whites, 100g caster sugar, 100g icing sugar Combine Preparation:

Put the egg whites in the bowl and process at speed 6 till fairly sti. Add half the sugar and whisk again till the mixture is smooth, and sti peaks have formed. Remove 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 A and put on the lowest shelf of a cool oven (120°C/250°F/gas 12 ) for 1 12 hours. Cool on a wire rack. Top with soft fruits, chocolate, and sweetened cream.

Cleaning:

- 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 expo- sed to heat or caustic cleaners they might become misshapen or disco- lored.

- 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.

Disposal :

Do not dispose of the device in normal domestic waste.

Dispose of the device over a registered waste disposal rm or through your communal waste disposal facility.

Observe the currently valid regulations. In case of doubt, consult your waste disposal facility.

Warranty policy

This product is guaranteed for 2 years from the date of purchase. When you have a problem that you can not solve, you must access the web www.prixton.com and click on the contact option to send us your assistance form.

These technical and electrical specifications are those of typical units and may be changed without prior notice in order to provide improved equipment.

Simplified eu declaration of conformity

We, La Trastienda Digital located in Avenida Cervantes 49, módulo 25, Basauri 48970, Bizkaia hereby declare that the following goods, imported and selling at European market:

BRAND	MODEL NAME DESCRIPTION		CATEGORY
Prixton	KR300 8L	Kitchen+	Home

Are in compliance with the EC Council Directive of 2014/53/EU (EM DIRECTIVE) and harmonized standards and with the board of the 16th of April 2014.

The complete text of the UE Declaration of conformity is available anytime at this website address:

www.prixton.com

LA TRASTIENDA DIGITAL

Technical data:

Modèle: KR300 8L

Tension : 220-240V\~, 50/60Hz