Stand Mixer Instruction Manual

Stand Mixer
SM-1502
Instruction Manual
Keep this manual for future reference and pass it on
with the equipment to any future users.
Technical Data
Model: SM-1502
Rated voltage: 220-240V~, 50Hz
Power consumption: 800W
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!
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 off 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
off 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, flat 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
Main Components and Standard Accessories:
1
Output shaft
5
Mixing bowl
2
Rise button
6
Dough hook
3
Speed knob
7
Beater
4
Power Cord
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 fill in your ingredients.
Do not overfill the machine - the maximum quantity of ingredients is 1.5kg.
5. Lower the arm using the rise button (2).
6. Insert the mains plug into a properly installed 220-240V~, 50Hz 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.
Adjusting the Levels and Using the Hook for not more than 1.5 kg of Mixture
Levels
Use
Type of Mixture
1-3
Dough hook
Heavy mixtures(e.g. bread or short pastry)
2-4
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:
 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.

When kneading dough, do not use the speed over 3 levels to avoid wobbling strongly.

During working, it’s getting hot for the Top Cover. It’s normal phenomenon. It will not affect the
performance of the machine.
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. push the rise button (2) downwards and the arm will be raised.
11. The mixture can now be released with the help of a spatula and removed from the mixing bowl.
12. The mixing bowl can now be removed.
13. Clean the parts as described under “Cleaning” .
Suggested Recipes
Linseed Bread Rolls, Level 1-4
Ingredients:
500-550g wheat flour, 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 flour 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 flakes.
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 accordance with the instructions on the packet or in the microwave at 800W 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 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. As the ingredients 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 floured 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 3-6
Ingredients:
600g strong white bread flour 1 sachet active dried yeast (about 2½ tsp) 345ml warm water 1 tbsp sunflower 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 a floured
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 1-3
Ingredients:
570g strong white bread flour 1 sachet active dried yeast (about 2½ tsp) 300ml milk (warmed slightly) 2 eggs (room
temperature) 1 tbsp sunflower 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. Put the flour and poppy seeds
in the bowl, and mix at speed 1, gradually adding the liquid, then increase the speed to 2, and mix for five minutes.
Remove the dough to a floured 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 flour ,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 flour 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 a floured 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 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 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. 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 5-6
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 stiff. Add half the sugar and whisk again till the
mixture is smooth, and stiff 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 ½) for 1½ 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 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.
Disposal
Do not dispose of the device in normal domestic waste.
Dispose of the device over a registered waste disposal firm or through your communal waste disposal facility.
Observe the currently valid regulations. In case of doubt, consult your waste disposal facility.
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