Stand Mixer Instruction Manual SM-1520U
Technical Data Model: SM-1520U Rated voltage: AC 120V~ 60HZ Power consumption: 660W 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.
Do not insert the mains plug of the machine into the power socket without having installed all the necessary accessories.
Using the Mixing Bowl 1. In order to lift the arm, clockwise rotation the rise knob (2) . The arm will now move upwards.（FIG1） 2. Place the pot cover into its body. (FIG2) 3. Place the mixing bowl into its holding device(Step①) ②). (FIG3) and turn the bowl clockwise until it locks into place(Step 4. Mount the required utensil（Dough hook or Beater or Whisk）by inserting the top into the output shaft, and turn anti-clockwise until it locks into place. (FIG4&FIG5) 5. Now fill in your ingredients.
Adjusting the Levels and Using the Dough Hook for not more than 1.5kg of Mixture Use Picture Levels Time(Min) Maximum Operation method 1 speed run for 30s, Dough hook 1-3 3-5 1000g flour and 538g water the 2 speed run for 30s, and then the 3 speed run for 2 min to 4 min to form a cluster. Beater 2-4 Whisk 5-6 3-10 3-10 660g flour and 840g water 4 speed run for more than 2min40s 3 egg whites (Minimum) 2 speed run for20s, the Open 5 or 6 speed to run 3min above. Troubleshooting NO.
The rise button didn’t spring back in place after installing the mixing bowl and pot cover ·Check if the pot cover placed on the machine properly. ·Check if the mixing bowl is properly installed. Suggested Recipes Sponge Mixture (Basic Recipe), Level 1-4 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 flour, 1 packet baking powder, approx. 1/8 litre milk.
cream for decoration. Add the remaining cream to the creamy mixture and stir in briefly using the pulse function. Decorate the chocolate cream and serve well cooled. Pizza dough, Level 1-4 Ingredients 400g plain flour, 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 flour in the bowl. Mix the remaining ingredients in a bowl or jug. Run the mixer at speed 1-2, and gradually add the liquid.
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 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, 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.
