6680 Mini - Food processor OBH NORDICA - Free user manual and instructions

Product Type	Food Processor / Stand Mixer
Brand	OBH Nordica
Model	6680 Mini
Power Consumption	450 Watts
Voltage	220-240V AC
Speed Settings	6 speeds + Pulse function
Maximum Capacity	1.2 kg (total ingredients)
Bowl Type	Removable stainless steel? (not specified, but hand wash only)
Accessories Included	Spatula, Dough hook, Whisk
Construction Material	Motor part: plastic; Accessories: metal/plastic (hand wash only)
Cleaning	Bowl and accessories hand wash in warm soapy water; motor part wipe with damp cloth; not dishwasher safe
Safety Features	Release button for mixer head; overheat protection (rest 1 min after 6 min heavy mixing); recommend RCD (30 mA)
Usage	Domestic use only
Warranty	According to current law; store of purchase
Intended Purposes	Mixing, kneading, whipping, blending
Recipes Included	Bread, cakes, meatballs, etc.
Body Color	Not specified (assume white/black)
Dimensions (approx.)	Not specified; compact 'Mini' model
Weight (approx.)	Not specified

Frequently Asked Questions - 6680 Mini OBH NORDICA

What is the maximum capacity of the OBH Nordica 6680 Mini food processor?

The maximum total weight of ingredients is 1.2 kg. Do not overfill.

Can I wash the bowl and accessories in a dishwasher?

No, the bowl and accessories should be washed by hand in warm soapy water. They are not dishwasher safe.

How do I use the pulse function?

Turn the speed selector to the 'Pulse' position and hold it. The machine stops as soon as you release the switch.

What accessories are included with the 6680 Mini?

The kitchen machine comes with a spatula for cakes and pastry, a dough hook for yeast dough, and a whisk for cream and egg whites.

How long can I run the machine continuously for heavy dough?

For heavy dough, do not run for more than 6 minutes at a time. Then let it cool for 1 minute before restarting.

Can I use the whisk for thick mixtures like dough?

No, the whisk is intended for light mixtures like whipped cream or egg whites. Use the dough hook for heavy dough and the spatula for thicker mixtures like mashed potatoes.

What should I do if the motor stops during use?

Switch off the machine and unplug it. Check for overload or stuck ingredients. Reduce the amount and allow the motor to cool for 1 minute before restarting.

Is the 6680 Mini suitable for commercial use?

No, this appliance is intended for domestic use only. Using it for commercial purposes voids the warranty.

How do I clean the motor part?

Never immerse the motor part in water. Wipe it with a damp cloth. Do not use abrasive cleaners.

What is the recommended speed for making cakes?

Use the spatula at speed 3 for cake mixtures (ready-made or homemade). Start low and increase gradually.

USER MANUAL 6680 Mini OBH NORDICA

OBH Nordica Denmark A/S

Ole Lippmanns Vej 1

2630 Taastrup

Tlf.: 43 350 350

www.obhnordica.dk

Tekniske data

OBH Nordica 6680

Användning

OBH Nordica Sweden AB

Box 58

163 91 Spånga

Tel [phone]

www.obhnordica.se

Tekniska data

OBH Nordica 6680

220-240V växelström

450 watt

OBH Nordica Norway AS

Postboks 5334, Majorstuen

0304 Oslo

Tlf: 22 96 39 30

www.obhnordica.no

Tekniske data

OBH Nordica 6688

Before you use the kitchen machine for the first time, please read the instruction manual carefully and save it for future use.

Wash all removable parts in warm water with a washing-up liquid before use.

Parts of the appliance

1. Mixer head
2. Speed selector
3. Coupling for mounting of accessories
4. Release button for release of mixer head
5. Bowl

6. Bowl bracket for bowl

7. The accessories of the kitchen machine comprise:

8. Spatula (for shortcrust pastry, cake pastry, mashed potatoes, cake stuffing, glazing etc.)

9. Whisk (for whipping e.g. egg, cream, pancake and layer cake pastry, soufflé)
10. Dough hook (for yeast dough)

How to use the kitchen machine

Clean bowl and accessories in hot water with a washing-up liquid before use. Rinse well and wipe thoroughly.

Put the kitchen machine on a plane and stable surface. Set the speed selector at "0" and make sure that the kitchen machine is not connected to a power socket, when mounting the bowl and accessories. Press the release button and position the mixer head in vertical position. Position the bowl in the bowl bracket on the kitchen machine. Turn the bowl clockwise until it

is firmly attached to the bowl bracket.

Next, mount the wanted accessory (spatula, dough hook or whisk) on the coupling for mounting of accessories, press the accessory upwards and turn clockwise to secure it on the coupling.

Add ingredients. Take care not to overfill the machine – max quantity is 1.2 kg. Press the release button to lower the mixer head – keep your hand on the mixer head when lowering it into the bowl and apply the plug to a socket. Switch on the machine by turning the speed selector to the wanted speed between 1 and 6 or use the “Pulse” function. See the instructions for selection of speed in this manual. Make sure that there are always ingredients in the bowl before starting the kitchen machine.

Follow recipe instructions. After mixing/kneading of the ingredients, set the speed selector at 0 and disconnect the plug from the power socket. Press the release button and place the mixer head in a vertical position and remove the accessory. Remove the bowl from the bracket by turning the bowl counter-clockwise.

Note: When mixing heavy types of dough etc. the machine must not run for more than 6 minutes at a time, after which it should cool off for 1 minute.

Clean the parts as described in the section "Cleaning and maintenance".

Setting the speed

Apply the plug to a power socket and switch on. We recommend that you always start at the lowest speed and then increase the speed a little at a time. See the table below as to recommended settings of speed.

Use the "Pulse" function for short intervals. Keep the switch in the "pulse" position to make it work. As soon as the switch is released, the kitchen machine stops.

Use the "Pulse" function in order to avoid a too long period of mixing.

Using the mixer accessories

The guide below offers suggestions for speed settings. Start at speed level 1 and then increase the speed in accordance with the recipe.

Recipe	Tool	Speed
Cakes (ready-made mixtures and homemade)	Spatula 3
Shortcrust pastry	Spatula 3
Mashed potatoes	Spatula 4
Glazing	Spatula	4
Egg whites (for meringues etc.)	Whisk 6 or “Pulse”
Whipped cream	Whisk 5 or 6
Blancmange powder	Whisk
Bread, heavy dough	Dough hook 1-3

First, put all liquid ingredients in the bowl and then add the dry ingredients. Always stay near the kitchen machine during use. Always add ingredients as close to the sides of the bowl as possible and not directly into the rotating tool.

When preparing cake mixtures, use speed level 3. To obtain the best results, mixing should be processed for the amount of time stated on the package.

Mixtures containing large amounts of liquid must be processed at low speed to avoid splashing. Increase speed when the mixture has thickened.

When mixing thin types of dough, choose the medium speed. Switch off the kitchen machine regularly to clean the sides by using a spatula.

Shortcrust pastry is one of the thickest types of dough, but you can make the mixing easier by:

• Adding butter or margarine of room temperature
• Adding the ingredients one at a time and mixing the ingredients well before adding a new ingredient.
• Adding one cup of flour at a time.

If there are difficulties in mixing the dough, increase the speed.

If by mistake something gets stuck in the tool or the motor stops, switch off the machine and remove the plug from the power socket. Solve the problem or reduce the amount in the bowl. Allow the motor to cool off for 1 minute before the kitchen machine is switched on again.

Use the whisk for whipping egg whites, cream, and similar. Do not use the whisk for thick mixtures such as dough and mashed potatoes.

When whipping egg whites or cream, there should at least be 2 egg whites or 1 cup of cream in the bowl.

Egg whites

Put the egg whites into the completely clean bowl. Attach the bowl to the bowl bracket and whip the egg whites. Avoid splashing by gradually increasing the speed to the wanted speed level. See guide below.

Amount

Speed

2-4 egg whites 5 – 6 or “Pulse” 6 or more egg whites 4 – 5 or “Pulse”

Egg whites are whipped quickly. Keep an eye on the egg whites to avoid whipping them for too long.

Whipped cream

Pour cold cream into the cooled bowl. Put the bowl into the bowl bracket and whip. Avoid splashing by gradually increasing the speed to the wanted rate.

Amount

Speed

1 cup 5-6 or "Pulse"

1/2 litre 4-5 or "Pulse"

Cream is whipped fast, so keep an eye during whipping

Accessory Ingredients Max Cooking time Speed
Whisk	Cream 1 liter 2-5 min			1-6 eller puls
	Egg whites 8 stk 3 min
Dough hooks	Flour Dough liquid	700 g 450 g	6 min 1-3
Spatula Total	weigh of ingredients/minced meat	1200 g 3 min 1-6

Cleaning and maintenance

Always unplug before cleaning.

Wash the bowl and the accessories in hot water with a washing-up liquid. The bowl and the accessories should not be washed in a dishwasher. Never immerse the motor part in water or other liquids. Wipe the motor part and the mixer head with a damp cloth. Do not use scouring powder or other abrasive detergents which may scratch or dull the surface.

Wipe all parts thoroughly before storing the kitchen machine.

IMPORTANT: NEVER IMMERSE THE MOTOR PART IN WATER OR OTHER LIQUIDS.

Safety instructions

1. Read the instructions carefully before use and keep the manual for future use.

2. Only connect the appliance to 230 Volt AC and only use the appliance for its intended purpose.

3. Always unplug the appliance when irregularities occur during use. Unplug after use, when parts are attached or detached, and before cleaning and maintenance.

4. The appliance may never be immersed in water or other liquids.

5. This appliance is not intended to be operated by persons (including children) with limited physical, sensory, or mental ability, or with little experience with or knowledge of the appliance, unless supervised or instructed in using the appliance by a person who is responsible for their safety.

6. Children should be under supervision to ensure that they do not play with appliance. Children are not always capable of perceiving and assessing possible risks. Teach children to treat electrical units with proper respect.

7. Do not let the supply cord hang over the edge of the table.

8. Never place the unit on or near hot plates, open fire, or similar.

9. The appliance should only be used under supervision.

10. Always check appliance, cord and power plug for damage before use. If the supply cord is damaged, the manufacturer, the service agent, or a similar qualified person must replace it in order to avoid hazard.

11. It is recommended that the appliance is additionally protected according to power legislation with a fault current protective device (RCD with a release current up to 30 mA). Contact a licensed electrician.

12. The appliance is for domestic use only.

13. If the appliance is used for other than the intended purpose, or used in violation of the instruction manual, the buyer is entirely responsible for any consequences. Any damages to the product or other things are not covered by the warranty.

Disposal of the appliance

Legislation requires that all electrical and electronic equipment must be collected for reuse and recycling. Electrical and electronic equipment marked with the symbol indicating separate collection of such equipment must be returned to a municipal waste collection point

Warranty

Claim according to current law. Cash receipt with purchase date shall be enclosed with any claims. When raising a claim the appliance must be returned to the store of purchase.

OBH Nordica Denmark A/S

Ole Lippmanns Vej 1

DK-2630 Taastrup

Tel.:+ 45 43 350 350

www.obhnordica.dk

Technical data

OBH Nordica 6680

220-240 volt AC

450 watt

6 speed settings

Pulse-function

Accessories:

Spatula

Dough hook

Whisk

These instructions are subject to alterations or improvements

Olive bread

0.5 | water

30 g yeast

1 tablespoon acacia honey

12 g salt

4 g pepper

0.4 dl olive oil

50 g coarsely chopped green olives

50 g coarsely chopped black olives

1 crushed clove of garlic

350 g durum flour

350 g wheat flour

Soak the yeast in lukewarm water in the bowl and blend at speed 1. Add acacia honey, salt,

pepper and whip till you have a smooth texture – at speed 1-2. Add durum and wheat flour a little at a time until the dough is smooth. The dough must not be too sticky – so perhaps you do not need the flour.

Grease a baking tin of suitable size and pour the dough into the tin. Grease the dough with olive oil and sift with olive and garlic.

Bake the bread in the preheated oven at 190° C for about 30 minutes

Baguette

500 g water

175 g wholemeal flour

175 g durum flour

325 g wheat flour

20 g salt

15 g yeast

20 g honey

Ingredients at your choice such, as e.g. spices, softened seed, sunflower seed, olive, raisins, berries.

Put all ingredients in the bowl and knead the dough for about 6 minutes at medium speed. The dough shall remain soft. Let the dough rest in the bowl for 3 x 45 min., and knead it gently between the risings.

Put the dough on a table floured with durum. Cut the dough in suitable sizes and put the baguettes on the baking sheet. Put the sheet in a preheated oven at 250° C (not a convection oven) and turn down the heat to 220° C. Bake the baguette for 15-20 min. depending on the size of the baguette.

Bread with sun-dried tomatoes

12 g yeast

4.5 dl cold water

75 g wholemeal flour

1 teaspoon sugar

1 1/2 tablespoons coarse salt

625 g wheat flour

40 sun-dried tomatoes

Mix yeast and water in the bowl at low speed. Add wholemeal flour, sugar and salt. Add wheat flour a little at a time and increase the speed gently. The dough shall remain smooth and must not be too dry. Cover and let it rise for at least 8 hours and let the tomatoes soak in that period. Chop the tomatoes finely and add them to the dough.

Shape the bread as you want and let it rise for another hour. Bake for 45 minutes at 190° C.

Dinner bread

500 g wheat flour

100 g rye-flour (or another type of flour at your choice)

25 g yeast
2 teaspoons salt
2 teaspoons sugar
3.5 dl lukewarm water

Dissolve the yeast in water in the bowl and add the ingredients. Mix the dough thoroughly for 5-6 minutes – increase the speed slowly. If the dough is too pasty, add a little more flour. Let the dough rise in the bowl for about 1 hour. Knead thoroughly. Cut the dough in two breads let them rise on the baking sheet for about 45 minutes. Bake the breads for about 45 minutes at 185° C.

Tea buns – approx. 18 pieces

4.5 dl water
650g wheat flour
20 g salt
15 g yeast
50 g durum flour
15 g honey

Put all ingredients in the bowl and knead the dough for about 6 minutes at medium speed. The dough shall remain soft. Let the dough rest in the bowl for 3 x 45 min., and knead it gently between the risings.

Put the dough on the table floured with durum. Cut the dough in suitable sizes and put the buns on the baking sheet. Put the sheet in a preheated oven at 250° C (not convection) and turn down the heat to 220° C. Bake the buns for 15-20 min. depending on the size of the buns. Keep an eye on the buns – they are ready when they have a good colour and you hear a hollow sound when knocking gently at the bottom of the buns.

Swedish cinnamon rolls – approx. 22 rolls.

25 g yeast
75 g margarine
2 1/2 dl milk
1/2 dl sugar
2 teaspoon salt
71/2 dl wheat flour
Filling:
50 g margarine
2 tablespoons sugar
1 tablespoon cinnamon

Cut the butter into fine slices and put them in the bowl. Add most of the flour, sugar and salt. Heat the milk to about 37° C and dissolve the yeast (be careful that the milk is not too hot). Put the mixture in the bowl and blend until the dough is shiny and elastic.

Let the dough rise at room temperature for about 30 minutes and preheat the oven to 225-250°C. Remove the dough from the bowl and knead it gently.

Roll the dough into rectangles of about 25 x 50 cm. You can now add the filing, starting by spreading the margarine on the dough. Sift sugar and cinnamon on the dough. Roll the dough and cut into about 20 slices of about 2 cm. Place each roll with the cut surface upwards on a baking sheet covered with baking paper. Let the rolls rise covered by a dishcloth for about 30 minutes.

Brush the rolls with egg and sprinkle with sugar (possibly pearl sugar) and bake in the centre of the oven for 6-8 min.

Muffins with banana and chocolate – approx. 16 pieces.

300 g wheat flour

2 teaspoons baking powder

90 g nuts at your choice

150 g cane sugar

2 eggs

1 dl light syrup

3 dl low-fat-milk

0,6 dl liquid grease

120 g dark chocolate

1 big banana

Whip eggs, syrup, flour, and grease well and start at low speed and add flour, cane sugar and baking powder together with the finely chopped nuts. Add chopped chocolate and mashed banana gently into the dough.

Divide the batter into muffin cups and bake for about 25 – 30 min. at 200° C.

Simple chocolate cake

150 g butter

3 dl sugar

1.45 dl wheat flour

2 teaspoons of vanilla sugar

4 tablespoons cocoa powder

2 eggs

Cream

Berries at your choice

Lemon balm

Heat the oven to 200° C. Put sugar, flour, vanilla sugar, cocoa and eggs in the bowl. Melt the butter and add it to the other ingredients. Blend thoroughly at the lowest speed and increase the speed after some time.

Pour the dough into a springform tin or a pie tin and bake for about 12 minutes. You get the best cake if it is a little moist in the middle. Serve the cake on a dish decorated with cream, fresh berries and a stem of lemon balm.

St. Lucia buns – approx. 20 pieces

30 g yeast

60 g butter

3 dl milk

150 g quark

1 g saffron

1 dl sugar

1/2 teaspoon salt

Approx. 10 dl flour

Decoration: Raisins

Brushing: 1 egg

Dissolve the yeast in the lukewarm milk and add the melted butter. Add the other ingredients, but leave a little flour. Blend the dough till it is shiny and soft and does not stick to the edge of the bowl. If necessary, add some more flour.

Let the dough rise for about 40 min. Knead the dough and form the traditional St. Lucia buns. Put the buns on a baking sheet and decorate with raisins. Leave the buns to rise covered by a damps cloth for about 30 minutes. Next, brush with egg and bake in a preheated oven at 200° C for about 5-8 min or for big buns for 10-15 min.

Italian meatballs

500 g low-fat chopped pork

2 slides of loaf without crust

½ dl bouillon

1 egg

2 tablespoons grated Grana cheese

1 teaspoon dried rosemary

1 crushed clove of garlic

2 tablespoons fresh, chopped parsley

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons olive oil

Crumble the bread in the bowl and add the bouillon. Let it soak for 15 min. Add the chopped meat and blend thoroughly at low speed. Add egg, cheese, rosemary, parsley and garlic and spice with salt and pepper.

Form the meat to small balls and fry them on all sides in a pan – about 10 min. Shake the pan once in a while to make sure that the meatballs keep the round shape.

Grilled Greek meatballs

250 g ground beef meat

250 g ground pork

1 tablespoon olive oil

1 egg

4 tablespoons Parmesan cheese

1 tablespoon chopped parsley

1 teaspoon dried basil

12 crushed cloves of garlic

1/2 teaspoon of ground peel of an unsprayed lemon

Grill skewer – bamboo or metal

Pour all ingredients in the bowl and blend thoroughly. Let the meat rest at a cool place for about 1 hour. If you use bamboo skewers, these should be soaked before use. Form the meat into oblong meatballs and push them onto the skewers – a couple of meatballs a skewer. Brush with olive oil or maybe a barbecue oil at your choice and grill the skewers for 8-10 minutes depending on the size. Turn and brush regularly.

Meatloaf with Feta cheese and bacon

500 gr. chopped veal meat

1 egg

1 dl oatcake

2 dl milk

1 box of Feta cheese in cubes

2 cloves garlic

Sliced bacon

1 teaspoon mixed herbes de Provence

Salt and pepper

Blend the chopped meat with egg, garlic and spices in the bowl at low to medium speed. When the blending is done, carefully add the Feta cheese. Pour the mixture into a greased ovenproof tray and form a loaf. Cover the forcemeat with sliced bacon and bake it in the oven for 1 hour at 225° C.

Turkey rissoles

500 g chopped turkey

1 finely chopped onions

1 teaspoon curry

2 tablespoons flour

2 eggs

2 dl skimmed milk

1 bunch of chopped dill

Sea salt

Freshly chopped pepper

Blend the meat thoroughly in the bowl and add onion, salt, pepper and the remaining ingredients. Form into rissoles and fry them in oil in a pan at medium heat for about 4-6 minutes on each side.

OBH NORDICA