Sencor STM 3013OR mixer
Contents
1. STM 3018RS EGGS Eggs should be at room temperature to give the correct volume to baked goods Crack the eggs individually into a separate bowl and only then add to the other ingredients This will prevent ruining the entire batch if one of the eggs is rotten If you will be whisking the egg whites carefully separate them from the yolks Egg yolks contain fat and their remains prevent the successful whipping up of egg whites Before you start whipping the egg whites make sure that the whisk and the mixing bowl are completely clean and without fat residues Otherwise the egg whites might not be perfectly whipped MILK Full cream milk should be used unless indicated in the recipe otherwise Low fat or half cream milk can be used but the final taste and texture of the baked goods may be different SUGAR Usually white granulated sugar is used It adds flavour texture and colour to baked goods Caster sugar is also frequently used because it dissolves easier when it is whipped with butter Brown sugar may be used to add a different taste and colour to the baked goods BAKING e Allow the oven to preheat to the correct temperature before starting baking e The baking temperature may differ depending on the type of baking oven Reduce the temperature indicated in the recipe by 15 20 C if using a hot air oven e Instead of floured baking pans and trays you can use parchment paper if appropriate You can coat the baking pan with a small am2. At lower loads a cooling time of 3 to 5 minutes is usually sufficient 7 After you have finished using the appliance set the speed control knob A to position 0 stand by mode and disconnect the power cord from the power socket 8 Disassemble the food mixer according to the instructions included in chapter Assembling and disassembling the appliance Use a soft plastic spatula to remove mixes from the mixing bowl A and the attachment 9 Clean out the food mixer after each use according to the instructions in chapter Cleaning and maintenance EN 7 Copyright 2013 Fast CR a s Revision 10 2013 Food Mixer STM 3010WH STM 3011GR STM 3012BL STM 30130R STM 3014RD STM 3015VT STM 3016YL STM 3017TQ STM 3018RS QUICK GUIDE TO MIXING Attachment type Ingredients Amount Processing time Selecting a speed Whisk Egg whites max 8 pcs 4 minutes Level 6 Whisk AQ Cream 500 ml 4 5 minutes Level 6 Whisk Mayonnaise 3 egg yolks 1 minute Level 2 4 Beater A Cake dough approx 800 g 6 minutes Level 2 6 Kneading hook Bread dough 600 g of flour 4 minutes Level 2 Note The above processing times are only a reference To prevent ingredients from splattering out of the bowl select an initial speed level of 1 or 2 Later set a higher speed based on requirements CLEANING AND MAINTENANCE e Before cleaning the food mixer always turn it off by setting the speed control knob A to position 0 and disconnect
3. 2013 Fast CR a s Revision 10 2013 Food Mixer STM 3010WH STM 3011GR STM 3012BL STM 30130R STM 3014RD STM 3015VT STM 3016YL STM 3017TQ STM 3018RS 3 Removing the attachment and mixing bowl 3 1 Release the arm A by pressing the PUSH button A and tilt it upwards The arm is locked the open position when the PUSH button A slides out together with an audible click 3 2 Hold the attachment and gently push it towards the mixing head A Then rotate it clockwise until it is released from the motor shaft and take it off Turn the mixing bowl A anticlockwise and take it off the base unit A Move the back the horizontal position OPERATING THE APPLIANCE 1 Unwind the necessary length of power cord from the compartment AQ 2 Release the arm A by pressing the PUSH button A and tilt it out 3 Into the bowl A that is seated in the base unit place the ingredients Attention The maximum weight of the ingredients that can be processed in a single batch is 1 6 kg When preparing bread dough do not process more than 600 g of flour at once When preparing dough for sweet pastries fruit cakes etc it is possible to process no more than 450 g of flour at once The maximum number of egg whites that can be whisked at once is 8 4 Press the PUSH button A and tilt the arm together with the attached attachment to the horizontal position 5 Make sure that the food mixer is correctly as
4. 3 tablespoons of dried milk 1 teaspoons of salt 1 tablespoons of sugar 1 teaspoon of bread improver 2 teaspoons of instant yeast 2 tablespoons of oil 1 cups 375 ml of water additional bread flour for hand kneading e Use the kneading hook AQ e the mixing bowl mix the flour dried milk salt sugar bread improver and the instant yeast e Set the speed to 1 2 and slowly add water and oil into the dry mix Leave it to knead until a dough starts to form e Move the dough on to a lightly floured rolling board and thoroughly knead by hand until the dough is sufficiently fine and smooth Note At this stage the dough should be very well kneaded so that gluten is formed which gives the dough the correct elasticity and helps it to rise e Place the dough into a large bowl and cover with plastic wrap Allow it to rise in a warm place for about 20 minutes or until the dough doubles in size 14 Copyright 2013 Fast a s Revision 10 2013 Food Mixer STM 3010WH STM 3011GR STM 3012BL STM 30130R STM 3014RD STM 3015VT STM 3016YL STM 3017TQ STM 3018RS e Take the risen dough out of the bowl and knead once more a lightly floured rolling board e Place the dough into a baking pan Cover with plastic wrap and allow it rise in a warm place for about 30 40 minutes or until the dough has risen sufficiently Remove the plastic wrap e You can make a egg glaze before baking e Bake in a preheated o
5. EN 5 Copyright 2013 Fast R a s Revision 10 2013 Food Mixer STM 3010WH STM 3011GR STM 3012BL STM 30130R STM 3014RD STM 3015VT STM 3016YL STM 3017TQ STM 3018RS PLANETARY MIXING SYSTEM e The planetary mixing system is based on the principle of dual rotation of the attachment The attachment rotates anticlockwise along the inner perimeter of the bowl while rotating around its own axis in the opposite direction This ensures that ingredients inside the bowl are processed thoroughly and evenly BEFORE FIRST USE 1 the appliance and its accessories out of the packaging materials Thoroughly wash all parts that are intended to come into contact with food kneading hook AQ whisk A beater A and the stainless steel mixing bowl A using warm water and a neutral kitchen detergent Then rinse them with clean water and dry thoroughly with a fine wiping cloth SELECTING ATTACHMENT TYPES ATTACHMENT TYPE PURPOSE OF USE Kneading hook It is used for kneading and preparing heavy and thick doughs containing yeast e g bread dough Beater A It is used for mixing medium heavy and lighter doughs not containing yeast for mixing sauces creams fillings etc Whisk It is used for whisking whole eggs or egg whites whipped cream light doughs foamy creams etc Do not use it for mixing heavy and thick doughs ASSEMBLING AND DISASSEMBLING THE APPLIANCE e Before you start assembling or disassembl
6. 6YL STM 3017TQ STM 3018RS e Set the speed to 2 and gradually add the flour until everything is properly combined into a single mass Do not however beat for too long e Use a teaspoon to form small balls and lay them out evenly on to lightly greased or parchment paper covered baking tray Leave sufficient room around each ball Using a lightly floured fork push down each of the balls e Bake in a preheated oven at 190 C for approximately 12 15 minutes or until the biscuits are lightly golden in colour e the biscuits off the baking tray and leave to cool down metal rack Cream snow puffs 20 24 pcs 4 egg whites 1 cup of caster sugar e Use the whisk 0 e Set speed level to 6 and whip up a thick snow from the egg whites Lower the speed to level 1 and carefully add half the sugar and whip it in Then add the remaining sugar e Using a spoon apply a small amount of the snowy mixture on to a lightly greased baking tray Leave about 3 cm around the individual pieces so that they do not bake to one another e Bake in the oven at 120 C about 1 to 1 hours or until the snow puffs are dry To avoid burning them do not however bake then too long Take them off the baking tray and put them aside to cool down and store them in an air tight container Note You can use a decorating tool to create larger snow puffs This may necessitate a longer baking time White bread 4 cups 600 g of bread flour
7. 7TQ STM 3018RS FAT Adds flavour and retains moisture Vegetable oils such as safflower sunflower or rape seed oil may be used Oils can be substituted for by butter or margarine however the crust colour may become yellowish YEAST It is used as a leavening agent The recipes in this user s manual use dried yeast Prior to using dried yeast always check the use by date because yeast with an expired use by date may cause the dough not to rise Three times as much fresh or pressed yeast must be used compared to dried yeast To create a starter one needs liquid sugar and heat FAST RISING YEAST It is a mix of yeast and bread improver If you wish to replace standard yeast in your recipe with this type of yeast then leave out the bread improver Fast rising dough should not be used in combination with bread mixes as a bread improver is usually already contained in them WATER Standard tap water is usually used It is necessary to warm cold water up to room temperature before use Water that is too cold or too hot will prevent the starter from forming EGGS They are used in certain bread recipes They help the dough to rise and increase the nutritional value of the bread They add flavour and a fine crust and usually are used for sweeter types of bread OTHER INGREDIENTS Ingredients such as dried fruit nuts chocolate chips etc which should remain whole in the baked bread should be mixed into the dough They should be added to t
8. ANING AND MAINTENANCE 0 0 000 es 8 STORAGE eee eae eas eee has ah E cae eae eee ee 8 TIPS AND ADVICE ghee has oe eee ee ene s 9 RECIPES pews eee wee eee eee Lee ae eee ee ees 13 TECHNICAL SPECIFICATIONS ee eee Rae eke eee E ea 16 INSTRUCTIONS AND INFORMATION REGARDING THE DISPOSAL OF USED PACKAGING MATERIALS 16 DISPOSAL OF USED ELECTRICAL AND ELECTRONIC EQUIPMENT 16 2 Copyright 2013 Fast a s Revision 10 2013 Food Mixer STM 3010WH STM 3011GR STM 3012BL STM 30130R STM 3014RD STM 3015VT STM 3016YL STM 3017TQ STM 3018RS IMPORTANT SAFETY INSTRUCTIONS e Children must not use this appliance or play with it Keep this appliance and its power cord out of reach of children e This appliance may be used by persons with physical or mental impairments or by inexperienced persons if they are properly supervised or have been informed about how to use of the product in a safe manner and under stand the potential dangers Copyright 2013 Fast CR a s Revision 10 2013 Food Mixer STM 3010WH STM 3011GR STM 3012BL STM 30130R STM 3014RD STM 3015VT STM 3016YL STM 3017TQ STM 3018RS IMPORTANT SAFETY INSTRUCTIONS READ CAREFULLY AND STORE FOR FUTURE USE Before connecting this appliance to a power socket make sure the voltage stated on the rating label of the product correspo
9. Food Mixer User s manual SENCOR STM 3010WH STM 3011GR STM 3012BL STM 301 STM 3014RD STM 3015VT STM 3016YL STM 3017TQ STM 3018RS Before you turn this appliance on please read the user s manual thoroughly even if you are already experienced in using similar appliances Only use the appliance in the manner described in this user s manual Keep this manual for future use We recommend saving the original shipping cardboard box packaging material receipt and warranty card for the duration of the warranty During transportation pack the appliance using the original packaging materials only EN 1 Copyright 2013 Fast R a s Revision 10 2013 Food Mixer STM 3010WH STM 3011GR STM 3012BL STM 30130R STM 3014RD STM 3015VT STM 3016YL STM 3017TQ STM 3018RS CONTENTS IMPORTANT SAFETY INSTRUCTIONS a ee dened A R E aak 3 DESCRIPTION OF THE APPLIANCE vee aa a ores ieee og a a aa 5 PLANETARY MIXING SYSTEM 2 aeaa a tended set ore ari we ee he keine 6 BEFORE FIRST USE a ae a ao ee op R eins 6 SELECTING ATTACHMENT op a E E E 6 ASSEMBLING AND DISASSEMBLING THE APPLIANCE 6 OPERATING THE APPLIANCE ues teed ee be abo eles bode Bee eee EER Ea ee cake ead 7 QUICK GUIDE TO MIXING 8 CLE
10. NGREDIENTS FLOUR This is the most important ingredient used for baking bread Together with yeast it creates the texture of the loaf When it is mixed with a liquid the proteins contained in it start to create gluten Gluten is a web of flexible fibres which entrap gases produced by the yeast White wheat flour is sold as baking flour bread flour fine wheat flour Fine flour is the most readily available nevertheless you will achieve better result with flour with a protein content of at least 11 to 12 The recipes included in this user s manual require the use of bread flour with a protein content of 11 This information is provided on the packaging of the flour Do not sieve the flour or use flour with baking powder unless specified in the recipe Whole grain wheat flour It is produced from wheat grains and contains bran and germ Bread baked from this type of flour will be denser You will achieve a less dense bread by replacing one cup of whole grain flour with one cup of white bread flour Rye flour It is very popular in bread making It contains a large amount of mineral compounds but has a low protein content and so it is usually combined with wheat flour to ensure that the bread rises well Gluten flour It is produced by extracting gluten from wheat grains Adding gluten flour can improve the texture and quality of the bread when using a flour with a lower protein content BREAD MIXES They contain flour sugar dr
11. ameters are reserved INSTRUCTIONS AND INFORMATION REGARDING THE DISPOSAL OF USED PACKAGING MATERIALS Dispose of packaging material at a public waste disposal site DISPOSAL OF USED ELECTRICAL AND ELECTRONIC EQUIPMENT The meaning of the symbol on the product its accessory or packaging indicates that this product shall not be treated as household waste Please dispose of this product at your applicable collection point for the recycling of electrical amp electronic equipment waste Alternatively in some states of the European Union or other European states you may return your products to your local retailer when buying an equivalent new product The correct disposal of this product will help save valuable natural resources and help in preventing the potential negative impact on the environment and human health which could be caused as a result of improper liquidation of waste Please ask your local authorities or the nearest waste collection centre for further details The improper disposal of this type of waste may fall subject to national regulations for fines For business entities in the European Union If you wish to dispose of an electrical or electronic device request the necessary information from your seller or supplier Disposal in other countries outside the European Union If you wish to dispose of this product request the necessary information about the correct disposal method from local government departments or from your
12. goods such as cakes tarts fine pastry pancakes a finer texture Flour with baking powder It is a mixture of flour and leavening agents such as baking powder To make 1 cup of the flour and baking powder mixture mix 1 cup of flour with 2 teaspoons of baking powder Whole wheat flour Contains bran and wheat germ and may be used in doughs for tarts and pies The texture of a product made from whole wheat flour will be denser Corn flour It is made from corn and is used for certain baked goods to which it loans a finer texture It may be used to thicken sauces and desserts Rice flour It is made from rice and is used to make the texture of baked goods finer for example for shortcrust pastry BAKING POWDER It is used as a leavening agent in baking BAKING SODA It is known as sodium bicarbonate It can be used as an additional leavening agent or for darkening certain baked goods BUTTER It provides a specific taste and a fine texture to baked goods In certain recipes it is possible to substitute oil for butter however the resulting taste and texture of the baked good will be different In this case use 1 4 less butter than the amount of oil indicated in the recipe Before you start whipping butter together with sugar allow it to soften at room temperature EN 11 Copyright 2013 Fast CR a s Revision 10 2013 Food Mixer STM 3010WH STM 3011GR STM 3012BL STM 30130R STM 3014RD STM 3015VT STM 3016YL STM 3017TQ
13. hape a dough with the right amount of flour and water into a smooth loaf that is moist to touch but not sticky EN 10 Copyright 2013 Fast CR a s Revision 10 2013 Food Mixer STM 3010WH STM 3011GR STM 3012BL STM 30130R STM 3014RD STM 3015VT STM 3016YL STM 3017TQ STM 3018RS How to prepare a yeast starter e Pour the amount of warm water indicated in the recipe into a clean glass bowl Then add the necessary amount of fresh or pressed yeast together with 1 teaspoon of sugar and one teaspoon of flour Carefully mix everything together and cover with a plastic bag Leave it in a warm place 30 C for approximately 30 minutes or until the mixture foams up This mixture should be used immediately Rising in a warm location e Yeast whether it be during fermentation or in the dough requires heat to gain in volume Create a warm place for rising your dough by placing a metal baking tray onto a bowl with sufficiently hot water Place the prepared dough on to the baking tray and cover with a lightly greased thicker plastic bag or a kitchen wiping cloth A warm location without a draft is required for dough to rise Allow the dough to rise until it doubles in volume AND PASTRY DOUGH INGREDIENTS FLOUR Flour used for cakes and fine pastries should have a lower protein gluten content than flour used for baking bread Medium fine and fine flour This flour has a lower protein gluten content and gives the baked
14. he dough gradually during the kneading process before the dough rises BREAD DOUGH PREPARATION Check the minimum lifetime or the use by date of all the ingredients Add the ingredients in the order that they are provided in the recipe Store opened foods in air tight containers Allow ingredients that you have taken out of the refrigerator to first reach room temperature before using them e f not indicated in the recipe otherwise use bread flour Do not use flour with a protein content lower than 11 e Do not use flour with baking powder for making a yeast based bread unless indicated otherwise in the recipe e f you live in a location that is above 900 above sea level you will probably need to adjust the amount of yeast indicated in the recipe The higher the above sea level altitude the lower the air pressure and the faster dough rises It is recommended to use 1 4 of a teaspoon of yeast less than indicated in the recipe e If the weather is hot and humid use of a teaspoon of yeast less than is indicated in the recipe to prevent the dough from over rising e properties of the flour may change with the season type of storage Then it is necessary to adjust the water to flour ratio in the following way If the dough is too sticky add 1 to 2 tablespoons of flour If the dough is too dry add 1 to 2 tablespoons of water Several minutes are needed for these ingredients to be absorbed It should be possible to s
15. ied milk salt and other ingredients such as bread improver Usually water and yeast is added BREAD IMPROVER It is available in supermarkets and health food stores The ingredients contained in bread improver are usually food processing industry acids such as ascorbic acid vitamin C and enzymes amylase extracted from wheat flour Bread improver will help in firming up the dough thus achieving a larger size loaf and finer texture The bread is more stable and lasts longer SUGAR It provides sweetness flavour and a brown colour to the bread crust It is added to yeast White sugar brown sugar or honey are suitable DRIED MILK AND DAIRY PRODUCTS They enrich the taste and increase the nutritional value of the bread Dried milk is suitable and easy to use Store it in an air tight container in the refrigerator Likewise dried soya milk may be used but it makes the bread tougher Fresh milk should not be substituted unless indicated in the recipe otherwise SALT It is an important ingredient for baking bread It increases the absorption capacity of the dough improves kneading supports gluten development and has an effect on the shape of the loaf texture of the crumb taste and increases the lifetime of the bread Measure it out carefully as it prevents the bread from rising Copyright 2013 Fast CR a s Revision 10 2013 Food Mixer STM 3010WH STM 3011GR STM 3012BL STM 30130R STM 3014RD STM 3015VT STM 3016YL STM 301
16. ing pan e Bake ina preheated oven at 180 C for approx 20 25 minutes e Allow the baked sponge cake to cool down on a metal rack Vanilla batter dough cake 125 g of butter softened of a cup of caster sugar 1 teaspoon of vanilla essence 2 eggs 2 cups 300 g of medium fine flour with baking powder sieved of a cup of milk Use the beater Set the speed to 6 and beat the butter together with sugar until the mixture is fluffy and smooth Add the vanilla essence eggs one after the other and beat them thoroughly Reduce the speed to 2 and slowly intermittently add flour and milk and beat until a smooth dough forms Pour the dough into a pre greased and floured baking pan with a diameter of 22 cm e Bake in a preheated oven at 180 C for approximately 45 50 minutes or until the dough is golden in colour e Allow the baked cake to cool down on a metal platter Butter biscuits approx 40 pcs 125 g of butter softened of a cup of caster sugar 1 teaspoon of vanilla essence 1 egg 2 cups 300 g of medium fine flour 1 teaspoon of baking powder e Use the beater A e Set the speed to 6 and beat the butter until smooth Add sugar vanilla essence and the egg Beat until a light smooth mixture is created e Mix the flour and the baking powder EN 13 Copyright 2013 Fast CR a s Revision 10 2013 Food Mixer STM 3010WH STM 3011GR STM 3012BL STM 30130R STM 3014RD STM 3015VT STM 301
17. ing the food mixer check that it is turned off and disconnected from the el power socket 1 Inserting the mixing bowl 1 1 Place the food mixer an even dry surface for example on a kitchen workbench 1 2 Release the arm A by pressing the PUSH button A and tilt it upwards The arm AQ is locked the open position when the PUSH button A slides out together with an audible click 1 3 Place the stainless steel bowl A into the hole in the base unit A and secure it in place by turning it clockwise When the bowl A is properly attached it is not possible to lift it off the base unit A 2 Attaching an attachment kneading hook beater or whisk 2 1 When attaching an attachment the A must be secured the open position see point 1 2 in chapter Inserting the mixing bowl Attach one of the attachments to the T shaped shaft of the mixing head A so that the shaft fits into the hole on the attachment Push the attachment towards the mixing head A turn it anticlockwise to secure it to the shaft 2 2 With one hand hold the attachment and gently pull it downwards If it is properly secured to the shaft it will not come off 2 3 If you will not be immediately placing ingredients into the mixing bowl press the PUSH button A and tilt the A to the horizontal position When the arm is tilted to the horizontal position the PUSH button A will slide out accompanied by an audible click Copyright
18. it from the power socket e It is necessary to thoroughly clean the attachment after every use in hot water and neutral kitchen detergent Then rinse it under clean running water and thoroughly wipe dry with a fine wiping cloth Note The attachments are intended for short term contact with food including beverages i e max 4 hours e Wash the stainless steel mixing bowl A using hot water and neutral kitchen detergent Then rinse it under clean running water and wipe dry with a fine wiping cloth Tip If you whisked egg whites first rinse the whisk A and the mixing bowl A under cold water Ifyou were to use hot water the egg white remains would harden and their removal would be more difficult e the base unit A and the arm AQ use a cloth dipped a weak detergent solution Then wipe everything dry e Never submerge the appliance or its power cord in water or any other liquids For cleaning do not use thinners or solvents or cleaning agents causing abrasion Otherwise the surface treatment of the appliance could be damaged STORAGE e Ifyou will not be using the food mixer store it in a dry place out of children s reach Make sure that the arm A is tilted into the horizontal position Copyright 2013 Fast CR a s Revision 10 2013 Food Mixer STM 3010WH STM 3011GR STM 3012BL STM 30130R STM 3014RD STM 3015VT STM 3016YL STM 3017TQ STM 3018RS TIPS AND ADVICE BREAD DOUGH I
19. nds to the voltage in your power socket Never use accessories which have not been supplied with this appliance or which have not been explicitly recommended by the manufacturer The appliance is intended and designed for processing a standard amount of food in the household Do not use the appliance for anything other than its intended purpose Do not use the appliance in an industrial environment or outdoors Do not use sprays in the vicinity of the appliance Do not place the appliance on window sills or on unstable surfaces Only place the appliance on an even dry and stable surface Do not place the appliance on an electric or gas stove in the vicinity of an open flame or appliances that are sources of heat Ensure that the power plug contacts do not come into contact with water or moisture Do not wash the appliance except for the removable attachments and mixing bowl under running water and do not submerge it in water or any other liquid Before attaching attachments to the appliance removing or replacing them ensure that the appliance is turned off and disconnected from the power socket For safety reasons this appliance is equipped with a safety mechanism that prevents the motor from being started if the appliance s arm is tilted out Before putting the appliance into operation check that it is correctly assembled and that the arm is in the horizontal position Allow hot liquids or food to cool down before mixing them Do no
20. ng pan of dimensions 20 x 30 cm and roll into the shape of the baking pan e Lightly cover with plastic wrap and allow it rise in a warm place for about 20 30 minutes or until the dough has risen a little Remove the plastic wrap e Brush the dough with olive oil and sprinkle on the coarse salt and sliced olives Bake in a preheated oven at 200 C for approximately 30 35 minutes or until the focaccia bread 15 golden in colour e After taking it out of the oven allow it to cool down metal rack EN 15 Copyright 2013 Fast CR a s Revision 10 2013 Food Mixer STM 3010WH STM 3011GR STM 3012BL STM 30130R STM 3014RD STM 3015VT STM 3016YL STM 3017TQ STM 3018RS TECHNICAL SPECIFICATIONS Rated voltage range a A reader 220 240 V Rated TregUeNCy eseis eA E EE EE RA aE eae Eea A aaa En EAEEREN 50 60 Hz Rated power IN a a AEE AAAA E k aaa a EAEAN EKE 450 W Safety class for electric shock 11 86 dB A The declared noise emission level of the appliance is 86 dB A which represents level of acoustic power with respect to a reference acoustic power of 1 pW Glossary of technical terms Safety class for electric shock protection Class Il Electric shock protection is provided by double or heavy duty insulation Changes to the text and technical par
21. ouch a hot surface Do not disconnect the appliance from the power socket by pulling on the power cord This could damage the power cord or the power socket Disconnect the cord from the power socket by gently pulling the plug of the power cord If the power cord is damaged have it replaced at a expert service centre It is forbidden to use the appliance if it has a damaged power cord or plug To avoid the danger of injury by electrical shock do not repair the appliance yourself or make any adjustments to it Have all repairs or adjustments of the appliance performed at an authorised service centre Tampering with the appliance during the warranty period may void the warranty policy Copyright 2013 Fast CR a s Revision 10 2013 Food Mixer STM 3010WH STM 3011GR STM 3012BL STM 30130R STM 3014RD STM 3015VT STM 3016YL STM 3017TQ STM 3018RS DESCRIPTION OF THE APPLIANCE Kneading hook Balloon whisk A shaped beater 4 litre stainless steel bowl Base unit Mixing head with shaft for connecting attachments AQ A Tilt out arm with open position lock PUSH button for releasing the arm Speed control knob with light PULSE pulse mode for short operation at the maximum speed level 0 turned off to stand by mode speed level setting 1 2 3 4 5 6 52 87 112 122 136 and 172 rpm Anti slip feet with suction cups Storage space for winding up the power cord
22. ount of fat to prevent the parchment paper from sliding on the smooth surface of the baking pan e Test that the baked good is finished before taking it out of the oven Gently touch the top of the baked good if it returns to its initial shape it should be properly baked Carefully insert a skewer into the middle of the baked good and pull it out If the dough does not stick to the skewer the baked good is finished e make biscuits take the baking tray out of the oven and place it onto a metal rack Move the individual items on the baking tray from their baking location and allow them to cool down Once they cool down move them from the baking tray to a platter EN 12 Copyright 2013 Fast R a s Revision 10 2013 Food Mixer STM 3010WH STM 3011GR STM 3012BL STM 30130R STM 3014RD STM 3015VT STM 3016YL STM 3017TQ STM 3018RS RECIPES Sponge cake 4 eggs separated egg whites from yolks of a cup of caster sugar 1 cup 150 g of medium fine flour with baking powder sieved 3 tablespoons of water e Use the whisk e Set the speed level to 6 and whisk up the egg whites into a thick foam Reduce the speed level to 1 and slowly add sugar until the foam thickens and stops to be smooth e Add the egg yolks and mix carefully e Set the speed level to 1 and intermittently add flour and water Whisk until the ingredients combine e Pour the dough into a pre prepared greased and floured bak
23. seller This product meets all the basic EU regulation requirements that relate to it EN 16 Copyright 2013 Fast CR a s Revision 10 2013
24. sembled and that the speed control knob A 15 set to position 0 stand by mode Connect the power cord to the el power socket Connection to a working power socket is indicated by the speed control knob A being lit 6 Use the speed control knob 0 to set the required speed level from 1 to 6 First set a lower speed to prevent ingredients from being sprayed around As soon as they are mixed together increase the speed to the required level The speed can be adjusted at any time as required The pulse mode is used for increasing the speed to maximum for a short time To activate the pulse mode turn the speed control knob A to the PULSE position and to ensure continuous operation hold it down in this position As soon as you release the speed control knob it will automatically return to position 0 off Attention If it is necessary to wipe ingredients off the inside of the mixing bowl and the attachment first turn off the food mixer by setting the speed control knob A to position 0 stand by mode and then disconnect it from the power socket Then wipe away the ingredients using a plastic spatula The maximum operating time is 6 minutes Do not leave the appliance in continuous operation for longer than indicated above This is especially true under a heavy load e g when processing heave thick doughs If the appliance is in operation under heavy load allow it to cool down for at least 10 minutes before turning it on again
25. t leave the appliance in continuous operation under a heavy load for a period longer than 6 minutes Before turning it on again allow it to cool down for at least 10 minutes Do not tilt out the arm or put your hands or items such as a kitchen knife fork or wooden spoon into the bowl while mixing Do not touch the rotating attachments and ensure that foreign items such as clothing hair etc are kept away An injury could occur or the appliance could be damaged If an item such as a spoon falls into the mixing bowl while the appliance is running immediately set the speed control knob to position 0 stand by mode disconnect the power cord from the power socket and take the item out of the bowl If ingredients stick to the attachments or the inside of the bowl turn off the appliance and disconnect it from the power socket Use a spatula to clean the attachments and the inside of the bowl Then you can continue mixing Do not turn the appliance on when empty The incorrect use of the appliance may negatively affect its lifetime Always turn off the appliance and disconnect it from the power socket if you will not be using it and if you will be leaving it without supervision before assembly disassembly cleaning or moving it Before storing the appliance check that the stand arm is tilted to the horizontal position Do not place heavy items on the power cord Make sure the power cord does not hang over the edge of a table or that it does not t
26. ven at 200 C for approximately 40 50 minutes until the bread is golden colour e Allow the baked bread to cool down for 15 20 minutes and then remove it from the baking pan Allow the loaf to cool down completely before cutting it to prevent it from collapsing Egg glaze for bread dough 1 egg lightly beaten 2 3 tablespoons of water both ingredients together until a smooth mixture is formed Do not whip If necessary strain through a sieve Brush the egg glaze on to the bread dough before baking Focaccia 2 4 portions 3 cups 450 g of bread flour 1 teaspoon of salt 2 teaspoons of sugar 2 teaspoons of instant yeast 2 tablespoons of olive oil 1 cup 250 ml of water For glazing 2 tablespoons of olive oil 1 tablespoon of coarse salt 2 tablespoons of black olives sliced e Use the kneading hook AQ e Inthe mixing bowl mix the flour salt sugar and yeast e Set the speed to 1 2 and slowly add water and oil into the dry mix Leave it to knead until a dough starts to form e Move the dough to a lightly floured rolling board and thoroughly knead by hand until a fine smooth dough forms e Place the dough into a large bowl and cover with plastic wrap Allow it to rise in a warm place for about 20 minutes or until the dough doubles in size e the risen dough out of the bowl and knead once more on a lightly floured rolling board e Place the dough into a lightly greased Teflon baki
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