SP32010HON - Food processor SWAN - Free user manual and instructions

Product Type	Food Processor (Stand Mixer)
Brand	Swan
Model	SP32010HON
Power	1500W, 220-240V ~ 50/60Hz
Bowl Capacity	4.5 L (estimated)
Attachments Included	Whisk, Beater, Dough Hook
Speed Settings	Variable (10 positions)
Weight	Approx. 5 kg
Dimensions (approx.)	40 x 30 x 30 cm
Maximum Continuous Run Time	10 minutes
Safety Features	Head lock lever, release button
Cleaning	Motor unit: wipe with damp cloth; attachments: hand wash
Warranty	2 years (UK & Eire only)
Spare Parts Available	Bowl (SP32010N004), Whisk (SP32010N007), Beater (SP32010N008), Dough hook (SP32010N009)
Additional Content	Recipe booklet included

Frequently Asked Questions - SP32010HON SWAN

Can I use the whisk for heavy mixtures?

No, the whisk is designed for light mixtures such as egg whites and cream. Using it for heavy mixtures may damage the whisk.

What should I do if the mixer stops during use?

The mixer may overheat if used for more than 10 minutes continuously. Allow it to cool down for at least 30 minutes before resuming. Ensure the mix is not too thick; add more liquid if necessary.

How do I remove attachments?

First, switch off and unplug the mixer. Then lift the release lever to unlock the head, raise the head slightly, and twist the attachment counter-clockwise to release.

Can I wash the motor unit in water?

No, never immerse the motor unit in water. Wipe it with a damp cloth and dry thoroughly.

What speed should I use for kneading dough?

For kneading, use speeds 2-6. Start on a lower speed to combine ingredients, then increase if needed. Avoid exceeding 10 minutes of continuous operation.

Is it safe to leave the mixer unattended while running?

No, always disconnect the appliance from the supply if left unattended. Never leave it running unsupervised.

How do I attach the bowl?

Raise the mixer head, place the bowl on the base, and twist it clockwise until it locks into place. Lower the head and ensure the release lever is in the 'lock' position.

What is the purpose of the attachment cover?

The attachment cover helps prevent splatters and keeps ingredients contained during mixing. It should be placed over the bowl after attaching the desired tool.

Can I use the mixer for commercial purposes?

No, this mixer is designed for domestic use only. Commercial use may void the warranty.

What does the 2-year warranty cover?

The warranty covers defects due to faulty materials or workmanship. It does not cover wear and tear, misuse, or consumable parts. Proof of purchase is required.

USER MANUAL SP32010HON SWAN

"I adore haking and do it most days. It's the perfect activity to get all the family involved, with the best edible results!

At the weekends we love to fill our kitchen with January face

IMPORTANT SAFEGUARDS

When using your Fearne by Swan stand mixer especially when children are present, basic safety precautions should always be followed, including the following:

1. Read all instructions before using.
2. To protect against electrical shock, do not submerge the mixer or allow the AC cord or plug to come in contact with water or other liquids.
3. Unplug the appliance when not in use.
4. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard.
5. Do not use outdoors.
6. Do not let the cord hang over the edge of the table/counter or touch hot surfaces.
7. Always unplug the appliance before assembling, disassembling and cleaning the accessories.
8. Before plugging into a socket, check whether your voltage corresponds to the rating label of the appliance.
9. Do not use accessories other than those supplied with the appliance.
10. Avoid contact with moving parts. Keep hands, hair, clothing, as well as spatulas and other utensils, away from beater, whisk or dough hooks during operation to prevent injury and / or damage to the mixer.
11. Remove beaters from mixer before washing.
12. Do not mix non-food substances.
13. Do not use this appliance for anything other than its intended use.

1. Always disconnect the appliance from the supply if it's left unattended.
2. Please handle with care to avoid injury, never misuse the appliance.
3. Appliances can be used by persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and if they understand the hazards involved.
4. Keep hands and utensils out of the container while blending. A scraper may be used but must be used only when the unit is not running.
5. This appliance shall not be used by children. Keep the appliance and its cord out of reach of children.

WHAT'S IN THE BOX

1. Attachment cover

2. Bowl

3. Whisker

4. Attachment release button

5. Head release lever

6. Beater

7. Mixer head

8. Speed switch

9. Dough hook

ATTACHMENTS AND THEIR USES

Whisker (7): For whisking egg whites; cream; instant puddings; all-in-one cake mixes; creaming margarine and sugar (use a block margarine at room temperature); mixing eggs into sponge and fruitcakes.

Beater (8): For stirring flour or fruit into cake mixes, making shout crust pastry

Dough hook (9): For all yeast mixtures. Use both hooks together.

IMPORTANT SAFETY NOTES

1. Never run the mixer for longer than 10 minutes - it will overheat.
2. Don't use the whisk for heavy mixtures – you could damage it.
3. After cleaning, re-fit the bowl. This keeps the mechanism underneath covered.

HOW TO USE THE STAND MIXER

1. Lift the release lever to 'unlock' position and raise mixer head.
2. Put the ingredients into the bowl, then fit the bowl onto the base.
3. Choose an attachment to insert into the mixing head and twist clockwise to tighten.
4. Raise the mixer head a little further to release the safety lock of the lever, then lift the release lever again and lower the mixer head until the release lever returns to the "lock" position.
5. Plug the mixer into 220-240 volt 50/60 Hz AC only outlet, then select a speed.
6. To switch off, turn the switch back to 'off'.

TO REMOVE ATTACHMENT

1. Switch off and unplug the machine.
2. Remove the bowl cover.

CHOOSING A SPEED

1. If you have got something in the bowl that might splash (e.g. cream or flour), start on the lowest speed, then increase it if necessary.
2. If you hear the machine labouring, increase the speed. If it still labours the mix may be too thick, stop mixer & add more liquid.

WHICH SPEED TO USE

The guide may help you select a speed for most tasks. These guides are recommendations. Please adjust mixer speed as needed.

Task Speed
Fold, stir or cream butter and sugar 2-4
Making pastry 2-4
Mix cake mixes, cookie dough or mash potatoes 2-8
Kneading 2-6
Whisking 8-10
Blending 8-10

CLEANING & MAINTENANCE

Clean the appliance with a damp cloth only. Do not immerse the motor unit in water.

1. Always unplug the appliance before cleaning.

POWER UNIT / MIXER

1. Wipe with a damp cloth, then leave to air-dry.
2. Never use abrasives

ATTACHMENTS AND ALL OTHER PARTS

1 Wash by hand then dry thoroughly

2 YEAR WARRANTY

This product is guaranteed for 2 years from the date of original purchase. If any defect arises due to faulty materials of workmanship the faulty products must be returned to the place of purchase. Refunds or replacement is at the discretion of the store.

The following conditions apply:

1. The product must be returned to the retailer with proof of purchase.
2. The product must be installed and used in accordance with the instructions contained in this instruction guide.
3. It must be used only for domestic purposes.
4. It does not cover wear and tear, damage, misuse or consumable parts.
5. Swan Products Ltd has limited liability for incidental or consequential loss or damage.
6. This guarantee is valid in the UK and Eire Only.

BS PLUG

The wires in the mains lead are coloured in accordance with the following code:

BLUE....NEUTRAL

BROWN.....LIVE

As the colours of the wire in the mains lead of this appliance may not correspond with the colour markings identifying the terminals on your plug, proceed as follows:

The wire which is coloured BLUE must be connected to the terminal which is marked with the letter N or coloured black. The wire which is coloured

TECHNICAL INFORMATION

Model: SP32010

220-240V \~50/60Hz 1500W

Distributed by Swan Products Ltd,

PO Box 3117, Stoke-on-Trent,

ST4 9GD

© 2017 Swan Products Ltd

Made in China

SPARE PARTS

When ordering spare parts,

please use the references below:

Part No: Description:

SP32010N004 Bowl

SP32010N007 Whisker

SP32010N008 Beater

SP32010N009 Dough hook

MAKES 1 JAR OF 240B

CASHEW AND PECAN BUTTER

INGREDIENTS

150g raw unsalted cashew nuts 100g raw pecan nuts Sea salt

PREP TIME: 10 MINS PLUS COOLING TIME

METHOD

Preheat the oven to 180°C / 160°C fan / 350°F / gas mark 4.

Spread the nuts out on a baking tray and roast in the oven for 6-7 minutes, or until a shade darker and aromatic, taking care not to let them burn. Once roasted, remove the nuts and leave to end completely.

Add the cooled nuts into the Fearne by Swaa food processor and blitz until the nuts transform into a creamy smooth butter. Depending on the strength of your processor, this can take anything from 3 - 6 minutes, as the natural oils within the nuts slowly release, aiding the process. Add in a good pinch of salt to taste and blitz to combine.

Transfer to an airtight container.

SERVES 4

BEETROOT DIP WITH CARROT AND RED PEPPER

INGREDIENTS

5 raw beetroot

3 tbsp Greek or soy yoghurt

2 tbsp tahimi

Juice and zest of half a lemon

2 cbsp extra virgin olive oil.

plus more to serve

1 tap fresh thyme leaves

Sea salt and pepper

1 tbsp coriander leaves,

to serve

Carrot and red pepper batons,

to serve

METHOD

Preheat the oven to 200°C / 180°C fan / gas mark 6.

Wrap the beetroot in foil and roast for 50–60 minutes until completely tender. Remove, peel off the skin and leave to cool completely.

Add the cooled beetroot to the Pearne by Swan food processor together with the yoghurt, rashini, lemon zest and juice, olive oil and thyme and blitz until smooth. Season to taste with salt and pepper. Thin with one tablespoon of water at a time until you reach your desired consistency.

Serve with the coriander leaves and olive oil drizzled over and the carrot and red pepper barons to dip into.

SERVES 4

SWEET POTATO HUMMUS

INGREDIENTS

1 large sweet potato

1 x 400g tin chickpeas, drained and rinsed.

2 garlic cloves, peeled

100g rahini

Zest and juice of half a lemon

3 tbsp extra virgin olive oil.

plus extra to drizzle over

⁷ tsp ground cumin, plus extra to sprinkle over

1. tsp ground coriander

1 top sea salt

1 tbsp flat leaf parsley leaves.

METHOD

Preheat the oven to 200°C / 180°C fan / gas mark 6.

Wrap the sweet potato in foil and roast for 40 - 50 minutes until completely tender. Remove, cut in half lengthways, scoop out the flesh and leave to cool completely. Discard the skin.

In the Pearne by Swan food processor blitz together the sweet potato flesh and the remaining ingredients, apart from the parsley, until completely smooth. Thin with one tablespoon of water at a time until you reach your desired consistency.

Taste and adjust the seasoning if necessary with a little more salt. Serve in a bowl with a little ground cumin and parsley scattered over and some olive oil drizzled on top.

SERVES 4

LENTIL WINTER WARMER SOUP

INGREDIENTS

1 tbsp olive oil

2 onions, finely chopped

2 top ground cumin

4 garlic cloves, crushed

1 litre vegetable stock

2 potatoes, diced

1 carrot, peeled and diced

200g baby plum tomatoes

120g red lentils

Sea salt and pepper

1 tbsp extra virgin olive oil

1 tbsp flat leaf parsley,

roughly chopped

METHOD

Put the oil into a large pot set over a medium heat. Add in the onion and cumin and sauce for 5 minutes. Add in the garlic and sweat out for another 5 minutes until the onion is translucent. Season well with salt and pepper.

Add in the stock, potato, carrot, tomatoes and lentils and bring to a boil. Skin off any foam that rises to the surface. Reduce the heat and simmer for 30 - 35 minutes until the vegetables and lentils are cooked through. Taste and adjust the seasoning with salt and pepper if necessary. This will depend on the quantity of salt in the vegetable stock you used, so make sure to add a little at a time, tasting as you go.

Helen the Rassau by Suaa Lina1 stick hiboloe when the room

MAKES 16

CORN FRITTERS WITH HONEY YOGHURT

INGREDIENTS

120g white spelt flour

1. tsp baking powder

100ml milk

1 egg, lightly beaten

100g onion, very finely chopped

400g corn, drained and rinsed

15g parsley, finely chopped

20g mint, finely chopped

1.5 tsp ground cumin

Sea salt and pepper

Olive or vegetable oil to fry

250g Greek yoghurt

2 tbsp honey

METHOD

Place the flour and baking powder in a large bowl, using either the Fcarnic by Swan hand mixer or stand mixer slowly whisk in the milk and beaten egg, until well combined with no lamps. Add in the onion, corn, parsley, half the chopped mint, ground cumin, 1 tsp sea salt and a few grindings of black pepper. Stir everything together to combine.

Place 1 tbsp of olive or vegetable oil in a large, non-stick frying pan and set over a medium-high heat. Once hot, add on 2 level tbsp's of batter for each fritter and flatten into little rounds. Fry in batches, without over crowding the pan, for about 3 minutes on each side, until they are golden brown and cooked through.

Combining together the workout, hones and remaining point and

SERVES 8 - 10

SPELT AND SEED LOAF

INGREDIENTS

500g wholegrain spelt flours

1 tsp baking powder

1 tsp bicarbonate of soda

1 rep sea salt

100g sunflower seeds

20g chia seeds

60g raisins

1 tbsp maple syrup

5.50ml tepid water

PREP TIME: 5 MINS

COOKING TIME 60 MINS

METHOD

Preheat the oven to 200°C / 180°C fan / 400°F / gas mark 6. Lightly grease a 1kg loaf tin and line with baking parchment.

Add all the dry ingredients to the bowl of the Fearne by Swan stand mixer fitted with a dough hook, and mix everything together on a low speed. Add in the maple syrup and water and mix on a slightly higher speed until just combined.

Pour into the loaf tin and bake in the oven for 50 minutes, then carefully remove the loaf from its tin and continue to bake for a further 10 minutes.

Remove the loaf from the oven and leave to cool. Once cool cut into slices and enjoy with butter or coconut oil and jam.

SERVES 8 - 10

NUT & SEED ENERGY BAR

INGREDIENTS

300g dark chocolate, min 70%

130g jumbo oats

130g raw cashew nuts

200g pitted dates

4 tbsp brown rice syrup

60g almond, cashew

or peanut butter

3 tbsp pumpkin seeds

3 tbsp sunflower seeds

2 tbsp linseeds

3 tbsp coconut oil, melted

EQUIPMENT

METHOD

Preheat the oven to 180°C / 160°C fan / 350°F / gas mark 4.

Roast the oats and cashew nuts for 8 - 10 minutes until a shade darker and aromatic. Remove and leave to cool completely.

Place the dates, brown rice syrup and almond butter into the Tearne by Swan food processor and process down to a paste.

Add in the oats, cashew nuts, seeds and melted coconut oil and pulse on and off until the nuts and seeds are roughly chopped and all the mixture has come together.

Transfer the mixture to the lined baking tray and flatten out with the back of a wet spoon until well compacted and smooth. Cover and

SERVES 8.10

BANANA BREAD

INGREDIENTS

120g coconut oil or unsalted

butter, at room temperature

200g coconut palm sugar

2 eggs, beaten

4 very ripe bananas, peeled and

mashed with a fork

2 tbsp rice milk

350g white or wholegrain

spelt flour

A tsp fine sea salt

1 tsp baking powder

1 tsp bicarbonate of soda

60g walnuts, roughly chopped

METHOD

Preheat the oven to 180°C / 160°C fan / 350°F / gas mark 4. Grease a 20cm x 10cm loaf tin and line with baking parchment.

In the bowl of the Fearne by Swan stand mixer fitted with a paddle beater, cream together the coconut oil or butter and sugar until light and fluffy, then gradually beat in the eggs, mashed banana and milk until well combined.

In another bowl combine together the remaining ingredients. Gradually mix this in, until it has just come together.

Transfer the mixture to the lined loaf tin and bake for about 55-65 minutes, until a skewer comes out clean. If the top is browning too quickly, cover with tinfoil. Cool in the tin for 10 minutes, then turn

SERVES 12

CHOCOLATE AND ALMOND CAKE

INGREDIENTS

300g dark chocolate, min 70% cocoa solids

225g coconut oil or unsalted butter

100g pitted medjool dates 6 eggs

100g ground almonds

200g coconut palm sugar 1 tsp vanilla extract

st tsp sea salt, plus extra to serve Cocoa powder to dust

2 tbsp flaked almonds

METHOD

Preheat the oven to 160°C / 140°C fan / gas mark 3 and grease and line a 22cm round spring form tin.

Melt 250g of the chocolate and coconut oil or butter in a heatproof bowl over barely simmering water.

Meanwhile, add the medjool dates and 2 of the eggs to the Pearce by Swan food processor and blitz until the dates are very finely chopped, transfer to the bowl of the Pearce by Swan stand mixer with a whisk attachment.

Whisk in the remaining + eggs, ground almonds, coconut palm sugar, vanilla and salt. Increase the speed to high and whisk in the melted chocolate and coconut oil until everything has come together.

MAKES 8.10

BLUEBERRY SCONES

INGREDIENTS

350g white spelt flour, plus extra fur rolling

15 1st sea salt

1 top baking powder

1 tsp bicarbonate of soda

90g coconut oil

or unsalted butter

150g blueberries

50ml maple syrup

120ml rice milk

12 tsp apple cider vinegar

I tsp vanilla extract

1 egg, besten

METHOD

Preheat the oven to 220°C / 200°C fan / gas mark 7 and line a baking tray with parchment paper.

In a bowl combine together the flour, salt, baking powder and bicarbonate of soda. Rub in the butter or coconut oil until it looks like breadcrumbs. Stir in the blueberries.

In a separate bowl combine together the maple syrup, rice milk, apple cider vinegar and vanilla extract. Add the dry and wet mixture to the Feane by Swan stand mixer fitted with a dough-book and combine together quickly. Bring the dough together into a ball using your hands.

Turn the dough out onto a heavily floured work surface and roll or part out (with floured hands) to a thickness of about 4cm. Dip the pastry