Duronic SM104 User manual

SM104 - Stand Mixer
PLEASE READ ALL THE INSTRUCTIONS BEFORE USE

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English Manual
Manuel d’utilisation en français
Gebrauchsanleitung auf Deutsch
Manual de Instrucciones en Español
Manuale D’istruzioni In Italiano
Instrukcja obsługi. Polski
Gebruikershandleiding Nederlands
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Contents

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English Manual

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Blender Components
Blender Components
MODEL POWER VOLTAGE
RATING
BOWL
CAPACITY
SM104 1000W 220-240V ~
50/60Hz
1.2KG
1) Power cable
2) Speed control dial
3) Lift button
4) Beater shaft
5) Bowl cover
6) Mixing bowl
7) Dough hook
8) Flat beater
9) Whisk

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Safety Instructions
PLEASE READ THIS MANUAL CAREFULLY AND RETAIN FOR FUTURE
REFERENCE
1. This appliance is for indoor/household use only. Do not use outdoors.
2. This appliance is not intended for use by persons (including children) with
reduced physical, sensory or mental capabilities, or lack of experience
and knowledge, unless they have been given supervision or instruction
concerning use of the appliance by a person responsible for their safety.
3. Children should be closely supervised at all times to ensure that they do
not play with the appliance.
4. Do not operate this appliance if the power cable or plug is damaged. If
either is damaged return it to Duronic for service or repair by professional
technician.
5. Please ensure the mains power supply is 220-240V ~ 50/60Hz
6. Never try to replace the parts and repair the unit by yourself.
7. To reduce the risk of electric shock, never operate this product with wet
hands, spill liquid on the appliance or submerge it in water or any other
liquid.
8. Do not place an appliance on or near a hot gas or on a heated oven.
9. Do not let the power cable hang over the edge of a table or counter or
touch a hot surface.
10. Pay close attention to the appliance whilst in use, never leave appliance
unattended.
11. Before disassembling or cleaning the stand mixer, ensure that it is
switched off and unplugged from the electrical mains socket.
12. Do not touch moving parts.
13. Position the mixer on a dry, at and even surface.
14. Do not use any attachments which are not listed in this manual.

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15. Do not plug in or switch on the mixer until the bowl is in place on the base.
Do not remove the bowl from the base while the mixer is switched on.
16. The bowl and attachments are not dishwasher safe – hand wash only.
17. Remove the at beater, whisk or dough hook from the stand mixer before
washing.
18. Do not use an extension lead or plug adapter with this
appliance.
Using the Stand Mixer
1. Place the stand mixer on a dry, fat and even surface positioned close to a
plug socket.
2. Lift the arm by pressing the lift button. The arm will now move upwards.
3. Place the mixing bowl onto its mount and turn the bowl until it locks in place.
4. Attach the mixing tool you require by inserting it onto the beater shaft and lock
it in place.
5. Pour your ingredients into the bowl. Be careful to not overfill the bowl.
6. Lower the arm by pressing the lift button and at the same time push the arm
downwards until it clicks into place.
7. Plug in the power cable.
8. Switch on the mixer by using the speed dial, selecting a speed between 1-6
depending on the mixture you are making.

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Maximum operation time: with heavy mixtures, do not operate the
mixer for more than ten minutes. After this, allow the machine to cool
down for a further ten minutes.
9. For pulse operation (kneading at short intervals), turn the speed dial to
the “PULSE” position. The dial has to be held in this position for as long
as you require the pulse to operate. When the dial is released it will stop
pulsing and the dial will automatically return to the “0” position.
10. After kneading/stirring your mixture, turn the speed dial back to the “0”
position. Switch the plug off at the mains socket.
11. The mixture can now be removed from the bowl with a spatula.
12. When nished with the bowl and attachment/s, remove them all and clean
as per the instructions in the ‘Cleaning’ section below.
Speed Levels Attachment Type of Mixture
1-4 Dough Hook Heavy mixtures such as
bread or pastry
3-4 Beater Medium-heavy mixtures
such as crepes or cake
mixture
5-6 Whisk Light mixtures such as
cream or egg whites
Pulse Whisk An added boost interval
for light mixtures

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Cleaning
Recipe Ideas
• Before cleaning, ensure that the power cable has been unplugged from
the mains socket.
• Never immerse the mixer body in water or any other uid.
• Do not use abrasive detergents or chemicals to clean the mixer.
To clean the mixer body, use a damp well-wrung cloth to wipe over the surface.
Wash the bowl, dough hook, beater and whisk with warm water soap.
Alternatively, these parts are all dishwasher safe.
PLAIN SPONGE CAKE (using speed levels 1-4)
Ingredients:
Method:
Preheat oven on 180 ° Celsius or gas mark 4-5
1. Beat the eggs into the mixing bowl with the sugar, our, baking powder salt
and milk.
2. Stir with the beater for 30 seconds on level 1, then for approximately 3
minutes on level 2.
3. Grease a baking tin or cover with baking paper.
4. Pour in the mixture and put into the oven to bake.
5. Bake for 50-60 minutes. Remove from the oven and check the cake is
cooked through by gently inserting a skewer or knife through it. If it comes
out clean, the cake is cooked.
6. Turn the cake on to a cooling rack and leave to cool down.
Depending on taste, this recipe can be changed, for example by adding 100g
raisins, 100g nuts or 100g grated chocolate.
• 200g soft butter or margarine
• 200g caster sugar
• 1 packet vanilla sugar
• pinch of salt
• 4 eggs
• 400g wheat our
• 1 tsp baking powder
• 125ml milk

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LINSEED BREAD ROLLS (using speed levels 1-4)
Ingredients:
CHOCOLATE CREAM DESSERT (using speed levels 5-6)
Ingredients:
Method:
Preheat oven on 200 ° Celsius or gas mark 6
1. Soak the linseed in 125ml of lukewarm water. Transfer the remaining
250ml lukewarm water into the mixing bowl. Add the yeast and the
curds and then knead with the dough hook on level 2. The yeast must
completely dissolve in the mixture.
2. Add the our into the bowl of soaked linseed and add the salt. Knead
thoroughly on level 1, thenswitch to level 3 and continue kneading for 3-5
minutes.
3. Cover the mixture and leave to rise in a warm place for 45-60 minutes.
Knead thoroughly once more, remove the mixture from the bowl and make
it into sixteen rolls.
4. Cover the baking tin with wet baking paper. Place the rolls on this and
allow to rise for a further 15 minutes.
5. Using a pastry brush, coat the rolls with lukewarm water and then put into
the oven to bake.
6. Bake for 30-40 minutes.
• 500-550g wheat our
• 50g linseed
• 375ml water
• 1 sachet of dried yeast (40g)
• 200ml double cream
• 150g cooking chocolate
• 3 eggs
• 50-60g caster sugar
• pinch of salt
• 100g low-fat curd (well drained)
• 1 tsp salt
• For coating: 2 tbsp of water
• 1 packet of vanilla sugar
• 1 tbsp cognac or rum
• To serve: chocolate akes /
chocolate drops

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PIZZA DOUGH (using speed levels 1-4)
Ingredients:
Method:
Preheat oven on 200 ° Celsius or gas mark 6
1. Put the our into the mixing bowl and create a well in the middle. Add the
sugar, salt and dried yeast into the middle.
2. Stir the mixture well using the dough hook attachment on speed 1-2,
gradually adding the water and olive oil.
3. As the ingredients come together in the bowl they will start to form a dough
ball. When this happens, increase the speed to 3-4 and knead for a further
2-3 minutes.
Method:
1. Pour the cream into the mixing bowl, and using the whisk attachment
whisk it until it becomes stiff.
2. Remove the cream from the bowl and set aside.
3. Melt the cooking chocolate in the microwave for 3 minutes, stirring it once
or twice during this time.
4. In the meantime, add the eggs, sugar, vanilla sugar, cognac or rum and
salt into the mixing bowl and mix using the whisk attachment on speed 2
until it forms a thick foam.
5. Add the melted chocolate and stir in evenly on speed 5-6.
6. Set aside a little of the whipped cream to use for decoration, then add the
rest to the mixture in the mixing bowl. Mix together briey using the pulse
function.
7. Serve the chocolate dessert, and decorate it with the leftover whipped
cream.
Best served chilled.
• 400g plain our
• 250ml warm water
• 1/2 tsp sugar
• 1 sachet (about 2 – 2½ tsp)
active dried yeast
• 1 – 1½ tsp olive oil
• 1 tsp salt

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BASIC WHITE BREAD (using speed levels 3-6)
Ingredients:
Method:
Preheat oven on 200 ° Celsius or gas mark 6
1. Follow steps 1-3 from the above pizza dough recipe.
2. Put the dough in a bowl, cover and leave in a warm place until it’s doubled
in size (30-40 minutes).
3. Remove the dough and punch down to remove air. Knead lightly on a
oured board.
4. Shape the dough into a loaf shape then put it into bread tin. Cover it again
and leave in a warm place to rise for another 30 minutes.
5. Bake for 25-30 minutes until golden brown and hollow sounding if tapped
on the bottom.
• 600g strong white bread our
• 1 sachet active dried yeast
(about 2½ tsp),
• 345ml warm water
• 1 tbsp sunower oil or butter
• 1 tsp sugar
• 2 tsp salt
4. Remove the dough from the bowl and split into 2-4 pieces.
5. On a oured surface, roll each piece of dough into pizza bases (circles or
rectangles) .
6. Lay each pizza base on a baking sheet or pizza tray.
7. Spread the pizza bases with tomato purée and add your chosen toppings.
Top with dried herbs, pieces of mozzarella, and a drizzle of olive oil. Bake
in a preheated oven at 200 for around 15-20 minutes, until the toppings
are bubbling and golden brown.

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SOFT POPPY SEED ROLLS (using speed levels 1-3)
Ingredients:
ITALIAN HERB BREAD (using speed levels 1-3)
Ingredients:
Method:
Preheat oven on 220 ° Celsius or gas mark 7
1. Add the milk, eggs, oil, sugar, salt and yeast in a jug or bowl, mix with a
fork and leave for 5 minutes.
2. Put the our and poppy seeds into the mixing bowl. Using the dough hook,
mix at speed 1 whilst gradually adding the liquid mixture, then increase the
speed to 2, and mix for a further 5 minutes.
3. Remove the dough from the bowl and onto a oured surface. Cut the
dough into 8-10 pieces, roll into round bun shapes and then put onto a
greaseproof baking sheet.
4. Leave the tray of dough in a warm place until it has doubled in size.
5. Brush the tops of the buns with a little egg or milk, and bake for 20-25
minutes, till golden brown and hollow sounding on the base.
Method:
Preheat oven on 200 ° Celsius or gas mark 6
1. Mix the water, olive oil, sugar, salt and yeast in a jug or bowl and leave for
5 minutes.
• 570g strong white bread our
• 1 sachet active dried yeast
(about 2½ tsp)
• 300ml milk (warmed slightly)
• 2 eggs (room temperature)
• 575g strong white bread our
• 1 sachet active dried yeast
(about 2½ tsp)
• 290ml water
• 1 tbsp sunower oil
• 1½ tsp sugar
• 2 tsp salt
• 75g poppy seeds
• 2 tbsp olive oil
• 2 tsp sugar
• 2 tsp salt
• 4 tbsp mixed dried herbs

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COFFEE & BRANDY ICE CREAM (using speed levels 1-3)
Ingredients:
Method:
1. Put the sugar and eggs into the mixing bowl and using the whisk
attachment mix at speed 6 until smooth in texture.
2. In a saucepan, bring the single cream and coffee just to the boil and stir in
the egg and sugar mixture.
3. Put the mixture a heatproof bowl over a simmering pan of water and cook
gently, stirring well, until thick enough to coat the back of a spoon.
4. Strain the mixture into a bowl and set aside to cool.
5. Put the double cream into the mixing bowl and using the whisk attachment
mix on speed 6 until soft peaks form.
6. Remove the bowl from the mixer stand and then fold into the cold egg and
sugar mixture, with the brandy.
7. Pour into a container, cover, and freeze for 2½-3 hours, until partially
frozen. Remove, stir well and then freeze again, until the desired texture is
achieved.
• 3 eggs
• 75g caster sugar
• 300ml single cream
• 2 tbsp instant coffee powder
• 300ml double cream
• 2½ tbsp brandy
2. Put the our and dried herbs in the mixing bowl and using the dough
hook mix at speed 1. Whist mixing, gradually add the liquid mixture, then
increase the speed to 2 and mix for a further 5 minutes.
3. Put the dough in a bowl, cover and leave in a warm place until doubled in
size (20-30 minutes).
4. Take the dough out of the bowl and put onto a oured surface. Knead
gently to knock out the air, then shape, put on a baking sheet, and leave
again to prove until it has doubled in size.
5. Bake for 25 minutes or until golden brown and hollow sounding on the
bottom.

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BASIC MERINGUES (using speed levels 5-6)
Ingredients:
Method:
Preheat oven on 220 ° Celsius or gas mark 7
1. Put the egg whites into the mixing bowl and using the whisk attachment,
mix at speed 6 until the mixture becomes fairly stiff.
2. Add half of the sugar and whisk again until the mixture is smooth and stiff
peaks have formed.
3. Remove the bowl from the stand and lightly fold in the remaining sugar
with a metal spoon.
4. Line a baking sheet and spoon or pipe the meringue mixture into spirals.
5. Sprinkle with the remaining sugar and put on the lowest shelf of the oven
for 1½ hours.
6. Leave to cool on a wire rack.
Top with soft fruits, chocolate, and sweetened cream.
• 4 egg whites
• 100g caster sugar
• 100g icing sugar

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Warranty
1 Year Guarantee from Shine-Mart Ltd, Trademark owners of Duronic Products.
NOTE: THESE STATEMENTS DO NOT AFFECT YOUR STATUTORY RIGHTS AS A
CONSUMER
This product has been manufactured under the strictest or quality control procedures, and
using the highest quality of materials, to ensure excellent performance and reliability. It will
give very good and long lasting service, provided it is properly used and maintained. The
product is guaranteed for 1 years from the date of original purchase. If any defect arises due
to a faulty materials or poor workmanship, the faulty product must be returned to the original
place of purchase. Refund or replacement is at the discretion of that company.
Duronic Products are offered with a 1 year guarantee under the following conditions:
1. The product must be returned to the retailer with original proof of purchase.
2. The product must be installed and used in accordance with the instructions
contained in this operating manual.
3. It must be used only for domestic purposes.
4. It does not cover wear and tear, malicious damage, misuse, neglect,
inexpert repairs or consumable parts.
5. Shine-Mart Ltd has no responsibilities for accidental or consequential loss or damage.
6. Shine-Mart Ltd are not liable to carry out any type of servicing work,
under the guarantee
7. Valid in the UK only
This product is tted with CE:1363 plug and fuse
Imported by Shine-Mart Ltd, RM3 8SB
Information on waste Disposal for Consumers of
Electrical & Electronic Equipment.
This mark on a product and/or accompanying documents indicates that when it
is to be disposed of, it must be treated as Waste
Electrical & Electronic Equipment, (WEEE).
Any WEEE marked products must not be mixed with general household waste,
but kept separate for the treatment, recovery and recycling of the materials used.
For proper treatment, recovery and recycling; please take all WEEE marked
waste to your Local Authority Civic waste site,
where it will be accepted free of charge.
If customers dispose of Waste Electrical & Electronic Equipment correctly, they
will be helping to save valuable resources and preventing any potential negative
effects upon human health and the environment, of any hazardous materials that
the waste may contain.

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Manuel d’utilisation en français

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Blender Components
Aperçu des éléments
MODÈLEPUISSANCE CAP
DU BOL
ACITE
SM104 1000W 220-240V ~
50/60Hz
1,2 KG
1) Câble
2) Cadran
3) Bo de levageuton
4) Arbre
5) Couvercle du bol
6) Bol
7) Crochet
8) Batteur
9)
TENSION
de contrôle de la vitesse
du batteur
de mixage
à pâte
plat
Fouet

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de sécuritéInstructions
1. Cet appareil est conçu pour un usage intérieur. N’utilisez pas à l’extérieur.
2. Ce produit n’est pas conçu pour être utilisé par des personnes, y compris des
enfants, dont les capacités physiques, sensorielles ou mentales sont limitées ou
qui manquent de savoir et d’expérience, à moins qu’elles ne soient supervisées
ou qu’elles aient reçu les instructions nécessaires à l’utilisation de cet appareil
par la personne responsable de leur sécurité.
3. Les enfants doivent être attentivement supervisés à tout moment afin de
s’assurer qu’ils ne jouent pas avec l’appareil.
4. N’utilisez pas l’appareil si le câble ou la prise sont endommagés et/ou ne
fonctionnent pas correctement. Si l’un des deux est abimé, contactez Duronic ou
faites réparer l’appareil par un professionnel.
5. Assurez-vous que le voltage soit de 220V-240V/50Hz.
6. N’essayez jamais de remplacer des éléments ou réparer l’appareil
vous-même.
7. Afin de réduire les risques d’électrocutions, n’utilisez jamais ce produit à
proximité d’eau et/ou avec des mains humides, ne renversez pas de liquide sur
l’appareil et ne le submergez pas sous l’eau ou tout autre liquide.
8. Ne placez pas l’appareil sur ou à proximité de gaz chaud ou d’un four chaud.
9. Ne laissez pas le câble pendre du bord d’une table ou d’un comptoir ou
toucher une surface chaude.
10. Ne laissez pas l’appareil sans surveillance lorsque celui-ci est en cours
d’usage.
11. Avant de désassembler ou nettoyer le batteur, assurez-vous qu’il soit éteint
et débranché de la prise.
12. Ne touchez pas les parties en mouvement.
13. Placez le batteur sur une surface sèche, plate et stable.
14. N’utilisez pas de pièces jointes qui ne sont pas référencées dans ce manuel.
VEUILLEZ LIRE ATTENTIVEMENT CE MANUEL AVANT D’UTILISEZ LE
PRODUIT ET GARDEZ-LE POUR REFERENCE FUTURE.