Dualit Stand Mixer Technical specifications
Stand Mixer
Instruction Manual & Guarantee
02 03
CONTENTS
Safety precautions 04
Know your Stand Mixer 06
Each use 08
Pause 10
Kitchen timer 10
Count up 11
Count down 11
Safety mechanisms 12
Maximum loading chart 12
Mixing guide 13
Cleaning & maintenance 14
Storing your Stand Mixer 15
Troubleshooting 16
Baking tips 18
Recipes 20
Guarantee 25
Unpack the box with care, keeping all the packaging materials until you are satised everything
is present and in working order. Once satised remove any tags from the Stand Mixer and
recycle the packaging appropriately.
All illustrations are for representation only, your model may have a different appearance from illustrations shown.
LET THE BAKING BEGIN!
You can now open up to a world of exciting opportunities at your very own
kitchen bakery. With a 1000W motor and powerful planetary mixing action, no
task is too big for your baking best friend.
Armed with the beaters, whisk and dough hooks, you can create cupcakes,
macaroons and hearty homemade focaccia quickly and simply. These simple
yet decadent recipes are contained in this manual as food for thought on the
road to baking bliss.
The Stand Mixer is just one part of the Dualit Food Preparation family. A com-
prehensive collection of hard-wearing, thoughtfully designed kitchen gadgets
that make light work of every culinary task.
READ ALL THE
INSTRUCTIONS
BEFORE USING YOUR DUALIT STAND
MIXER KEEP THESE INSTRUCTIONS
SAFE FOR FUTURE REFERENCE.
Always follow these safety precautions when
using your Stand Mixer for your own safety and
to avoid damaging the appliance.
• This appliance can be used by
children aged from 8 years and
above and 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
understand the hazards involved.
Children should not play with
the appliance. Cleaning and
user maintenance should not be
undertaken by children unless
they are older than 8 years of
age and are supervised
• Keep the appliance and its cord
out of reach of children
• Unplug from outlet when not in
use, before putting on or taking
off parts, and before cleaning.
• If the power cord is damaged
it must, for safety reasons,
be replaced by Dualit or an
authorised Dualit repairer.
• In order to avoid a hazard due
to inadvertent resetting of the
thermal cut-out, this appliance
must not be supplied through an
external switching device, such
as a timer, or connected to a
circuit that is regularly switched
on and off by the utility.
• Children should be supervised
to ensure that they do not play
with the appliance
• Switch off the appliance
and disconnect from supply
before changing accessories or
approaching parts that move in
use
• The instructions include the
operating times and speed
settings
• The instructions include details
on how to clean surfaces in
contact with food.
• To protect against risk of electrical shock, do
not submerge the motor housing, cord or plug
in water or any other liquids.
• Do not immerse main body or plug in water.
• Use this product with rated voltage A.C. outlet
only
• Do not let cord hang over edge of table or
counter.
• This appliance is intended for household use
only. If the appliance is used improperly or for
professional or semi-professional purposes or if
it is not used according to these instructions the
guarantee becomes invalid and Dualit refuses
any liability for damage caused
• Keep hands and utensils out of container while
mixing to reduce the risk of severe injury to
persons or damage to the stand mixer. A
spatula may be used but must be used only
when the stand mixer is not running and the
bowl is off the base.
• Avoid contact with moving parts, never
reach into the mixing bowl with your
ngers or an object (e.g. a spatula) while
the stand mixer is running
• Always operate with splashguard in place
• Before operating this appliance ensure
long hair is tied back and loose jewellery
and clothing are removed. Serious injury
to the user could occur if hair is not tied
back while this appliance is in use.
• The use of attachments not recommended or
sold by the manufacturer may cause re, electric
shock or injury
• Do not attempt to defeat the interlock
mechanisms
• When mixing heavy loads, operate for a
maximum of 20 minutes, and allow to cool
to room temperature before using again.
No recipe contained within the manual is
considered a heavy load
• Be certain the attachments are rmly inserted
and correctly assembled before operating
appliance
• Make sure the electrical outlet is rated at the
same voltage as that stated on the bottom of
the power base
• Do not use outdoors
• Do not plug the appliance in before checking
that the voltage indicated on the rating plate is
the same as the electrical supply voltage
• Be sure to unplug the A.C. cord when stand
mixer is not being used
• Do not operate the Stand Mixer with a
damaged cord or plug or after appliance
malfunctions, or is dropped or damaged in
any manner. Return appliance to the nearest
Authorised Service Centre for examination,
repair or electrical or mechanical adjustment
SAVE THESE
INSTRUCTIONS
BEFORE FIRST USE
When you turn the Stand Mixer on for the
rst time, a “new” smell may be given off, this
will dissipate after a few uses. Clean all parts in
contact with food before using for the rst time.
INSTRUCTIONS ON
ENVIRONMENT PROTECTION
Do not dispose of this product in the
usual household garbage at the end
of its life cycle. Please hand it over to
a collection point for the recycling of
electrical and electronic appliances. The symbol
on the product, the instruction of use or the
packaging will inform you about the methods of
disposal.
The materials are recyclable as mentioned on its
marking. By recycling, material recycling or other
forms of re-utilisation of old appliances you are
making an important contribution to protect our
environment.
Please enquire at the community administration
for the authorised disposal location.
Unpack the box with care, keeping all the
packaging materials until you are satised
everything is present and in working order. Once
satised remove any tags from the Stand Mixer
and recycle the packaging appropriately.
IMPORTANT SAFETY PRECAUTIONS
06 07
KNOW YOUR STAND MIXER
ATTACHMENTS
BEATER
SPATULA BEATER
DOUGH HOOK
WHISK
HEAD RELEASE
LCD SCREEN WITH
TIMER & SPEED
SPEED
CONTROL DIAL
TIMER BUTTONS
PAUSE / START
BUTTON
CARRYING GRIPS
Use for creaming butter and
sugar, or mixing cake mixes.
DISHWASHER SAFE
Use for kneading dough and
other heavy mixtures.
DISHWASHER SAFE
Use for smaller amounts
of mixture or for faster
creaming of butter and sugar
and cake mixes. Also great
for folding ingredients.
NOT FOR DISHWASHERS
Use for whisking cream,
egg whites, light batters and
packet cake mixes.
DISHWASHER SAFE
1000W MOTOR
FULL DIE-CAST
METAL BODY
WITH SINTERED
METAL GEARS
CORD STORAGE
4.8L MIXING BOWL
POURING CHUTE
SPLASHGUARD
DRIVE SHAFT
08 09
EACH USE
Always ensure the attachment and bowl are locked rmly in place.
1UNPLUG 3ALIGN
ATTACHMENT
2RELEASE HEAD
4LOCK
ATTACHMENT
6LOCK BOWL
5LOCATE BOWL
Before you assemble the
Stand Mixer, ensure that the
power cord is unplugged,
and placed facing you on a
dry, level surface.
Select the desired
attachment to suit the mixing
task (see page 7). Align the
groove in the top of the
attachment into the locking
pin on the drive shaft.
Press the head release
button. This will release the
mixer head out of its locked
position. Ease the mixer
head backwards until it locks
into its tilt position.
Push the attachment
upwards over the locking
pin and turn clockwise until
securely locked in place.
Gently rotate the bowl in a
clockwise direction until it
locks into position. The bowl
should feel rm with no
movement.
Place bowl on the base with
the handle aligned to the
unlocked mark on the mixer
base.
7ADD INGREDIENTS 8SPLASHGUARD
Add ingredients to the
mixing bowl. Press the head
release button to unlock the
head and lower it into the
mixing bowl. See page 12 for
maximum loading quantities
Always ensure splashguard
is in place before you start
mixing. Ingredients can be
added through the pouring
chute.
9MAIN POWER ON
Ensure the speed control dial
is turned to ‘0’. Tie back
long hair & remove
any loose jewellery or
clothing. Plug in the power
cord. A beep will sound and
the LCD screen will light up.
10 START 12 STOP
11 MIXER HEAD
Turn the speed control dial
clockwise to start mixing.
The LCD will display the
selected speed setting.
When mixing is complete,
turn the speed control dial
anti-clockwise to the ‘0’
position. Unplug the cord
from the power outlet.
If the mixer head is tilted
upwards during operation, the
mixer will automatically stop.
To resume mixing, lock the
mixer head back down and
press the Pause/Start button.
PAUSE
1PAUSE RESET
2RESUME
1TIMER RESET
2STOPWATCH
Pause the mixer during
operation by pressing the
Pause/Start button. The
time on the LCD will ash
continuously.
In pause mode, you are able
to reset or adjust the timer.
To reset, turn the speed
control dial anti-clockwise
the the ‘0’ position, then
press the timer buttons
simultaneously.
To resume your mixing task,
press the Pause/Start button
again. The mixer will resume
mixing at the same speed
setting, and the timer will
resume counting up/down.
Ensure the speed control
dial is set to ‘0’ position.
Press the timer buttons
to select your time to the
nearest 30 sec increment.
Press the Pause/Start button
to start the timer.
To reset the timer to zero,
press the Pause/Start button,
then press the timer buttons
simultaneously.
Ensure the speed control
dial is set in the ‘0’ position.
Press the Pause/Start button
to start the stopwatch. Press
it again to stop.
The maximum time that can
be displayed is 90 minutes.
KITCHEN TIMER
COUNT UP
START RESET
2MAX MIXING TIME
1SET TIMER 3RESET
2ADJUST TIMER
As soon as you start mixing,
the timer will automatically
start to count up.
To reset, press the Pause/
Start button. Turn the speed
control dial anti-clockwise
to the ‘0’ position, then
press the timer buttons
simultaneously.
The mixer will automatically
stop mixing after 20 minutes
and beep twice.
Press the timer buttons
to select your time to the
nearest 30 sec increment.
Turn the speed control dial
clockwise to start mixing.
To reset, press the Pause/
Start button. Turn the speed
control dial anti-clockwise
the the ‘0’ position, then
press the timer buttons
simultaneously.
To adjust the timer while
mixing press the Pause/Start
button, then press the timer
buttons to adjust your time to
the nearest 30 sec increment.
Press the Pause/Start button
again to resume mixing
x2
COUNT DOWN
3 3
3
1
12 13
MIXING TIPS
1. For most recipes, it is better to begin your mixing on a slower speed until the ingredients
begin combining, then move to the appropriate speed range for the particular task.
2. Generally, there is not one set speed for an entire recipe. You will need to change the
speed of the mixer depending on what stage of the recipe you are working on. This is
communicated in the recipe section.
3. When mixing larger quantities you may need to increase the mixer speed due to the
amount of mixing required and the larger load on the machine.
4. When building up a recipe that requires the addition of dry ingredients, such as our, slow
the speed down whilst these ingredients are being added to avoid a snow storm effect.
Once the additional ingredients are combined then slowly increase to the appropriate
speed for the particular mixing task.
MIXING GUIDE
The operating times will vary slightly from recipe to recipe. Do not exceed 20
minutes.
SPEED SPEED SETTING MIXING TASK
LOW 1-4 FOLDING & KNEADING
Combining or initial mixing of ingredients
Folding
Kneading - doughs (pastry, bread, scones etc.)
MEDIUM 5-7 LIGHT MIXING
Kneading - heavy doughs
Beating - sugar and butter, cake mixes
HIGH 8-10 CREAMING & BEATING
Whisking - light batters
Beating - heavy batters, icing
VERY HIGH 11-12 WHIPPING & AERATING
Whisking - egg whites, cream
SAFETY MECHANISMS
MAXIMUM LOADING CHART
Use the chart below as a guide to determine the maximum amount of
ingredients to be mixed at one time.
INGREDIENTS QUANTITY
BREAD DOUGH* 1Kg
CAKE MIX 2.5Kg
CREAM 1L
EGG WHITES 16
FLOUR 1Kg
PASTRY 0.5Kg
THERMO CUT-OFF, TEMPERATURE OVERLOAD
Your Stand Mixer is equipped with a self-resetting safety device which safeguards against
overheating the motor with excessive loads. If overheating occurs, the mixer will automatically
switch itself off. The mixer will beep and the screen will ash continuously. Turn the speed
control dial to the ‘0’ position and unplug it from the power point. Release the mixer head and
tilt it back until it is locked into the tilt back position. Let the mixer rest for 30 min.
ELECTRONIC PROTECTION CUT-OUT
If the mixing load is too heavy for the selected speed and prevents the attachment from
rotating, the mixer will cut-out to prevent damage to the unit. If the LCD screen ashes fast
and continuously, the motor has not been able to achieve or maintain the set speed. Remove
some of the mixture from the bowl, working in batches.
MIXER HEAD SAFETY MECHANISM
The mixer head must be locked down or the motor will not operate. If the mixer head is tilted
upwards during operation, the mixer will automatically stop. This is a safety mechanism to
avoid injury. To resume your mixing task, lock the mixer head back down and press the pause/
start button.
STANDBY MODE
The mixer will automatically switch off the LCD screen after 20 minutes to save power. To
exit the standby mode, press any button or turn the dial.
* Using 700g whole wheat our and 300ml water
14 15
CLEANING AND MAINTENANCE
IT IS IMPORTANT TO CLEAN THE STAND MIXER AND ALL PARTS IN
CONTACT wITH FOOD AFTER EACH USE. THIS wILL PROLONG THE
LIFE OF YOUR APPLIANCE.
1UNPLUG 3WIPE CLEAN
2DISMANTLE
4CLEAN
IMMEDIATELY
6POSITIONING
5DISHWASHER
ALWAYS SWITCH OFF
AND UNPLUG BEFORE
ANY CLEANING. NEVER
USE ABRASIVE CLEANERS
ON ANY OF THE PARTS.
Wipe the main body
with a damp cloth. Dry
immediately.
Do not immerse the
body in water.
Dismantle the attachments
and remove the bowl from
the Stand Mixer body
before you start cleaning.
Wash the attachments,
mixing bowl and splash
guard immediately after use
with warm soapy water. Use
a small brush to get to
hard-to-reach areas.
Only put the parts on the
top rack of your dishwasher
and keep them away from
the heating elements.
The beater, whisk, dough
hook and mixing bowl are
suitable for dishwasher use.
Use a wash cycle below
40oC. Remove prior to
drying cycle.
STORING YOUR STAND MIXER
1UNPLUG 3STORE
ATTACHMENTS
2CLEAN & DRY
4CORD STORAGE
ENSURE THE STAND
MIXER IS UNPLUGGED
WHILST IN STORAGE.
Remove attachments and
place in the mixing bowl for
safe storage.
Thoroughly clean and
dry the Stand Mixer and
attachments.
Excess power cord can be
pushed into the base of the
mixer for storage
NEVER wIND THE
POwER CORD
AROUND THE MIXER
AFTER USE.
40oC
TOP RACK
ONLY
16 17
TROUBLESHOOTING
PROBLEM CAUSE(S) SOLUTION(S)
Motor will not start 1. Motor is over-heated. To protect your stand mixer, it is
tted with a Thermo cut-off, which will automatically stop
the stand mixer if over-heated.
2. Mixer head is not locked down properly.
3. Using too much mixture.
1. Unplug and allow motor to cool. The mixer head should be cool to touch.
2. Move mixture in mixing bowl to the side of the attachment, to allow the attachment to go
all the way into the bowl.
3. Remove some of the mixture and work in smaller batches. see page 12 for Maximum
loading quantities.
Motor is
over-heated
1. Use of a high speed for a long time.
2. Mixture is too heavy.
3. Mixing quantity is too large.
1. Unplug and allow motor to cool. The mixer head should be cool to touch.
2 & 3. Remove some of the mixture and work in smaller batches. see page 12 for Maximum
loading quantities.
Mixer head does not
lock down properly
1. Thick mixture is preventing the attachment from
going all the way down into the bowl.
1. Move mixture in mixing bowl to the side of the attachment, to allow the attachment to go
all the way into the bowl.
Attachment is hitting
the bowl
1. Attachment is not inserted correctly.
2. Mixing bowl is not locked into the base properly.
1. Remove the attachment and try inserting again (See page 8).
2. Lock bowl into position (see page 8).
The whisk is too
shallow and not
whisking properly
1. Whisk may have deformed. 1. Push and bend the whisk into position.
Mixer is moving on the
work top
1. Chosen speed is too high for the mixture.
2. Mixture is caught up in the attachment.
3. Flour or spills on the work top.
1. Lower the speed or mix in smaller batches.
2. Scrape down the attachment and continue mixing.
3. Clean and dry the work top as well as the mixer base.
Cannot use or set the
timer, but the motor
will start when the
speed dial is being
turned
1. ‘+’ button, ‘-’ button or pause/start button was depressed
when the unit was switched on.
1. Unplug from power outlet for 5-10 seconds, then plug in again ensuring no buttons are
pressed.
If this problem persists, there may be food particles or liquid in the switch. The unit is safe
to use in this mode, however Dualit recommends you take the product to an authorised
service centre or contact our Dualit customer helpline on +44 (0)1293 652 500 (09:00 to
17:00 Monday to Friday). Alternatively, email Dualit at [email protected]
or visit www.dualit.com
18 19
BAKING TIPS
GENERAL BAKING
• Before starting any recipe carefully read it through from beginning to end.
• Ensure you have all ingredients and utensils ready before you start.
• Careful and correct measurement of all ingredients is essential for recipe success
• Refrigerated ingredients such as butter, cream cheese and eggs should be at room
temperature for best results (unless otherwise specied). Set these out ahead of time.
• Always adjust the oven shelf to the desired position and then preheat oven to baking
temperature recommended in the recipe. Get to know your oven. Most ovens have
“hotspots” and it may be necessary to turn food or swap shelves during cooking. However,
be aware that every time you open the oven, the temperature drops. Only open the oven if
necessary and be sure to close the door quickly.
• Break eggs into a small bowl before adding to mixture. This eliminates the chance of
contaminating mixture with shells or rotten eggs.
• During mixing, ingredients may splash to the sides of the bowl. Pause the mixer and use a
rubber or plastic spatula to scrape the bowl. NEVER USE A KNIFE, METAL SPOON OR
FORK, as these can damage the beater and bowl. A light scraping after the addition of each
ingredient assists in achieving efcient mixing.
MAKING A SUCCESSFUL DOUGH
• To add interest to breads:
Brush dough with a little milk and sprinkle loaves or buns with poppy, caraway or sesame
seeds before baking.
Sprinkle loaves with shredded cheese during the last few minutes of baking.
Drizzle cooled, sweet tea rings or buns with icing, or dust with icing sugar before serving.
• Glazes may be brushed over the dough before, during or after baking.
• For a shiny crust, brush with cream or evaporated milk before baking; or with warm sieved
apricot jam after baking.
• For a glossy crust, brush with beaten egg white before baking.
• For a matt nish, brush with melted butter or margarine after baking.
• Some our tends to absorb or want more moisture/liquid, especially on warm or humid
days. Add more water, a drop at a time, until you reach a smooth ball/dough.
• If the dough is smooth and sticky without lumps, add a little our at a time and knead the
dough until it is smooth, soft to the touch and bounces back when pressed with the tip of
your nger. Dough should not be sticky to touch.
CAKES, BISCUITS AND SLICES
• When cooked, a cake should shrink slightly from the pan.
• When testing most cakes (not sponges,fruitcakes or cheesecakes), gently touch the surface;
it should feel rm. At this stage, remove the cake from the oven and close the oven door to
retain the heat. Insert a thin skewer into the deepest part of the cake. When cake is done, no
uncooked mixture should adhere to it.
• For most types of biscuits, you can test if they are cooked by gently pushing the biscuit on
the tray with your nger. If it moves without breaking, the biscuit is cooked.
• Do not over beat any mixture. Be careful that you only mix/blend mixtures for the specied
time. When folding, do so until just combined. Over beating or mixing can cause toughness,
close texture, excessive shrinkage or effect rising.
• Curdling can sometimes occur when adding eggs to a mixture. If this happens, continue with
the recipe as it will come back together when the dry ingredients are added.
• To obtain the greatest volume when beating egg whites, be sure the bowl and beater are
completely clean and dry before use. The smallest amount of grease or water can prevent
the whites from aerating.
• The term “soft peaks” means that the egg white barely supports itself. When the head of the
mixer is lifted, the egg white mixture will curl and may fall from the beater.
• The term “rm peaks” means that the egg white holds its shape. When the head of the
mixer is lifted, the egg white mixture will remain pointy and rm.
• When making pavlova or other meringues, always use caster sugar as it dissolves much easier
than other coarser sugars. Sugar should begin being added at soft peaks. If you wait until the
egg whites reach rm peaks and are dry, it will take longer to dissolve the sugar.
• To test if sugar is dissolved, rub a small quantity of mixture between your ngertips. If it feels
grainy, continue beating until smooth.
20 21
INSPIRATION FOR YOUR STAND MIXER
WWW.DUALIT.COM/RECIPES
CHOC CHIP COOKIES MAKES 32
Stir together the our, baking soda and salt; set side.
Place the butter and sugar in the bowl with the beater. Start on speed 3 for 2 seconds
then adjust to speed 7 and continue to beat for 10 seconds or until the mixture is creamed
together. While beating add the eggs and vanilla. Continue to beat for a further 2 minutes two
after both eggs have been added.
Reduce the speed to 3 and add the our, baking soda and salt. Reduced to speed 1 and add
the chopped chocolate.
Place the dough out onto a sheet of waxed paper, wrap it tightly and chill for 24 hours.
Preheat oven to 180oC/350F/Gas 4. Lightly grease and line a baking tray.
Shape the dough into golf ball size balls and arrange on the baking tray, spacing each ball 3
inches apart. Bake in batches for 12-15 minutes or untill golden brown. Cool on a wire rack.
CHEESY SPINACH SCROLLS MAKES 12
Preheat oven to 200oC/400F/Gas 6. Lightly grease and line a 22cm square cake pan.
Using the spatula beater, mix our, sugar and butter on speed 2 for about 2 minutes or until
combined.
Add milk and using the Dough Hook, knead on speed 2 for about 1 minute or until a soft
sticky dough is formed.
Turn onto a clean, oured work top and roll dough into a 30cm x 40cm rectangle. Squeeze
excess moisture from spinach with your hands. Chop coarsely and pat dry with absorbent
paper towel. Sprinkle mozzarella, spinach and feta over dough. Roll tightly from the long side.
Trim ends and cut into 12 even slices.
Place scrolls, cut-side up in prepared pan. Bake for about 25 minutes or until cooked through.
Serve warm.
OLIVE & ROSEMARY FOCACCIA MAKES 2
Combine the water, sugar and yeast in a jug; stir to combine. Cover mixture and place in a
warm area for about 10 minutes until the mixture is frothy.
Place the our and salt in the Mixing Bowl. Add the yeast mixture and olive oil. Using the
Dough Hook, mix on low speed (1-2) for about 2 minutes or until combined and mixture
forms a ball. Continue kneading for 8 minutes.
Remove dough from the bowl. Lightly grease the bowl and return dough. Cover; allow to rise
in a warm area for about 1 hour or until doubled in size.
Preheat oven to 200oC/400F/Gas 6. Grease and line 2 oven trays with baking paper.
Punch the dough with your st to knock out the air. Cut the dough in half. Roll each piece on
a lightly oured surface into a 20 x 25cm rectangle. Place on prepared trays. Top each focaccia
with olives, rosemary. Sprinkle with sea salt and olive oil.
Bake for 15-20 minutes or until cooked through. Serve warm, cut into pieces.
INSPIRATION
FOR YOUR DUALIT
STAND MIXER
22 23
CUPCAKES MAKES 12
BUTTER ICING
Pre-heat your oven to 180oC/350F/Gas 4.
Place the butter, sugar, vanilla essence, baking powder, our and eggs in the bowl with the
beater. Start on speed 3 for 2 seconds then adjust to speed 7 and continue to beat for 10
seconds or until the mixture is creamed together.
Spoon the mixture into the cases and bake on the middle shelf for 15-20 minutes until risen
and golden. Cool on a wire rack.
For the icing, place the butter in the bowl with the spatula beater and beat on speed 2 until
the mixture starts to combine then increase to speed 3 and beat until soft. Add the icing sugar
and beat until soft and creamy. If the mixture is too dry add some water (approx 1tsp) a little a
time. Add a few drops of food colouring and beat until combined.
Swirl the frosting thickly over the cupcakes, decorate with the chocolate shavings and serve.
STICKY TOFFEE PUDDING SERVES 6
Place the dates, baking powder and boiling water in a bowl. Set aside for 10 minutes.
Preheat oven to 180oC/350F/Gas 4. Grease and line a 20cm square cake pan with baking
paper.
Using the spatula beater, mix the butter and sugar on medium speed (5-7) for about 2 minutes
or until creamy. Gradually add the eggs and beat well. Add the our, milk and date mixture.
Mix on medium speed (5-7) until just combined.
Spoon mixture into prepared pan and bake for 40 minutes or until cooked when tested.
To make the toffee sauce, place all ingredients in a small saucepan. Stir over medium heat until
melted and simmer for 3 minutes.
Serve pudding with warm toffee sauce.
TOFFEE SAUCE
RICOTTA CHEESECAKE SERVES 8
Using the spatula beater, beat butter, 1/4 cup of sugar and 1 egg on low speed (4) until
combined. Add ours and beat on low speed (1) until combined. Using the back of a spoon,
press mixture over the base of prepared tin. Refrigerate for 30 minutes.
Grease a 22cm springform tin and line the base with baking paper. Preheat oven to
200oC/400F/Gas 6.
Bake for 15 minutes. Remove from oven and allow to cool. Reduce oven temperature to
160oC/320F/Gas 2 1/2.
Place ricotta, 1 cup of sugar, 5 eggs, rind and juice in the Mixing Bowl. Using the Whisk, mix on
high speed (8-10) until smooth.
Pour into tin and bake for about 1 hour or until set but still wobbly in the centre. Turn the
oven off. Cool cake in the oven with the door ajar. Refrigerate for several hours before serving
dusted with icing sugar.
LEMON SLICE SERVES 8
Preheat oven to180oC/350F/Gas 4. Grease and line a 23cm square pan with baking paper,
extended 2cm above the edge of the pan.
Place butter and icing sugar in the Mixing Bowl. Using the spatula beater, beat on medium
speed (5-7) for 1 minute or until smooth and creamy. Add 1 cup of the our and mix on low
speed (1) until just combined.
Press mixture evenly over the base of prepared pan. Bake for about 15 minutes or until
browned lightly.
Meanwhile, place eggs, caster sugar, remaining our, rind and juice in the Mixing Bowl. Using
the Whisk, mix on medium speed (5-7) until combined. Pour egg mixture over hot base.
Bake for about 20 minutes or until rm. Cool in pan.
24 25
COCONUT MARSHMALLOWS MAKES 50
Combine gelatine and 1 cup of cold water. Stand for 5 minutes
Stir sugar and 2 cups of hot water in a large saucepan over low heat until sugar dissolves. Bring
to boil. Add gelatine mixture; simmer, uncovered for 20 minutes. Cool to room temperature.
Transfer sugar mixture to the Mixing Bowl. Add juice. Using the Whisk, begin beating on low
speed (1). Gradually increase to very high speed (12) over 15 minutes. Mixture should be very
thick and hold its shape.
Rinse a 20cm x 30cm tray with cold water; do not dry. Spread marshmallow mixture into tray.
Sprinkle with enough coconut to cover the surface. Allow to set at room temperature for 2
hours or until rm.
Cut marshmallow into squares using a wet knife; toss in remaining coconut.
MACARONS MAKES 24
Mix together ground almonds and icing sugar in a small bowl.
Add the egg whites and salt to the Mixing Bowl with the Whisk attached. Whisk on speed 6
until thick and glossy. While whisking slowly add the caster sugar, food colouring and almond
essence. Continue to whisk on speed 6 until thick with stiff peaks. Replace Whisk with the
Beater. Beat on speed 2 while adding the ground almond mixture. Set aside.
For the chocolate lling, place the butter in the bowl with the spatula beater and beat on
speed 2 working up to speed 3 until soft. Add the icing sugar and cocoa powder and beat until
soft and creamy. If the mixture is too dry add some water (approx 1tsp) a little a time.
Line a baking sheet with parchment paper. Fill a piping bag with the meringue mixture. Pipe
onto the baking sheet to make 3cm circles. Sharply tap the sheet on the work surface to pop
any air bubbles. Leave the macarons to dry for between 30-45 minutes.
Pre-heat your oven to 160oC/320F/Gas 2 1/2. Bake the macarons for 6-8 minutes. Allow to
cool, then sandwich together with the chocolate lling.
CHOCOLATE FILLING
GUARANTEE
This appliance is of excellent quality and construction. However, if any defects in materials or
workmanship do appear during the relevant guarantee period, we will, at our discretion, either
repair or replace the defective parts, free of charge, subject to the terms and conditions of our
Guarantee shown below.
This Guarantee covers both parts and labour.
Carriage is not included.
Your Guarantee period is as follows:
• 5 year motor
• 2 year parts
This Guarantee provides benets which are
additional to, and do not affect, your
statutory rights. This Guarantee does not
cover the cost of returning the product to
the dealer from whom it was purchased or
to ourselves. This Guarantee applies only to
products sold and located in mainland Great
Britain. It does not cover liability in respect of
or replacement of plugs, cables or fuses and
also does not cover defects due to:
• Failure to use or maintain product in
accordance with Dualit’s instructions.
• The product being connected to an
unsuitable electricity supply.
• Accidental damage to or abuse or misuse
of the product.
• Product modication except by Dualit or
approved agent.
• Dismantling of or interference with the
product.
• Theft or attempted theft of the product.
Before returning any product under this
Guarantee, please check that:
• You have followed the product instructions
correctly.
• Your mains electricity supply is functional.
• The defect is not due to a blown fuse.
If you wish to claim under this Guarantee
you should:
• Send the product, postage or carriage paid,
to the dealer from whom it was purchased
or to Dualit direct.
• Ensure that the product is clean and
packed carefully (preferably in its original
carton).
• Enclose details of your name, address and
telephone number and when and where the
product was purchased, together with proof
of purchase (e.g. a till receipt).
• Give exact details of the nature of the
defect.
This Guarantee does not cover any other
claims whatsoever, including, without
limitation, any liability for incidental, indirect
or consequential damage, nor does it cover
any claims for conversion or modication
or for the costs of repair carried out by any
third party without the prior consent of
Dualit. If replacement parts are tted to the
product this will not extend the period of
the Guarantee.
For further advise contact the Dualit
customer helpline on +44 (0)1293 652 500
(09:00 to 17:00 Monday to Friday).
Alternatively, email Dualit at [email protected]
or visit www.dualit.com
GB0313
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