Morgan Versamix MSM-SB1500 User manual

U S E R M A N U A L
STAND MIXER
MSM-SB1500
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C O N T E N T S
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5
6
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8 – 11
Parts Identification
Specifications
Safety Instructions
Operating Instructions
Cleaning and Maintenance
Processing Guide
Recipe
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PARTS IDENTIFICATION
SPECIFICATIONS
SAFETY INSTRUCTIONS
1. Read the instructions carefully before using your appliance.
2. Switch off the appliance before fitting and removing any attachments.
3. Keep your fingers away from moving parts and the opening on the attachment.
4. Only use the appliance for its intended domestic use. The manufacturer will not accept any liability
if the appliance is subject to improper use or has failed to comply with these instructions.
5. ever leave the appliance to run unsupervised, especially when young children or handicapped
persons are present.
6. Check that the voltage rating of the appliance corresponds to that of your electrical system.
7. Any connection error will nullify the guarantee.
8. The appliance must be plugged into an earthed electrical socket.
9. If you have to use an electrical extension lead, it must be earthed and you should ensure that no-
one can trip over it.
10. Unplug the appliance as soon as you have finished using it and when cleaning it.
11. Do not use your attachment and/or appliance if it has been damaged. Contact an approved service
centre if it has.
12. Any work on the appliance other than normal care and cleaning by the customer must be carried
out by an approved service centre.
13. Do not immerse the appliance, the power cord or power plug in water or in any other liquids.
14. Do not allow the power cord to hang within the reach of children, to come close to or into contact
with the hot parts of your appliance, any other source of heat or any sharp edge.
15. If the power cord or power plug has been damaged, do not use your appliance. To avoid any risk,
these must be replaced by an approved service centre.
16. Do not put any metal accessories inside a microwave oven.
17. Switch off the appliance and disconnected from the power supply before changing accessories or
approaching movable parts during use.
18. Do not touch the whisk, mixer blade or kneading hook while the appliance is in operation.
19. Only use one attachment at a time.
20. Do not operate the appliance for more than 10 minutes at one time. Allow 30 minutes rest before
next use.
21. 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.
22. Children should be supervised to ensure that they do not play with the appliance.
23. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly
qualified persons in order to avoid a hazard.
1. Multifunction head
2. Stainless steel bowl cover
3. Stainless steel bowl
4. Release button for multifunction head
5. Speed control switch
6. Whisk
7. Dough hook
8. Mixer blade
MODEL MSM-SB1500
RA ED VOL AGE / FREQUENCY 220-240V~ 50/60Hz
RA ED WA AGE 1500W
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7
8
2
3
1
4
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OPERATING INSTRUCTIONS
Accessory Food Maximum Operation time Speeds Preparation
Whisk
Cream 250ml 10 minutes 5 –6 /
(include 38%fat)
Egg white 12pcs 3minutes 5 –6 /
Flour 1500g
Salt 18g
Dough hook Yeast 28g Min: 1 minute Min –1 /
Sugar 6g 1: 4 minutes
Water (43°C) 750ml
Lard 31g
Flour 200g
Mixer blade Castor sugar 200g
5 minutes 1 –4 /
Margarine 200g
Egg 4pcs
PROCESSING GUIDE
1. Unplug the appliance.
2. ever immerse the motor in water or put it under running water. Wipe it with a soft dry or slight damp
cloth.
3. For easier cleaning, quickly rinse the accessories after use. Completely dismantle the mixer
attachment. Handle the blades with care, as some have sharp cutting edges.
Wash, rinse and wipe the accessories or put them into the dishwasher.
4. If your accessories are discoloured by food (carrots, oranges etc), rub them gently with kitchen towel
dipped in cooking oil and then clean in the usual way.
CLEANING AND MAINTENANCE
Your accessories are equipped with a system for adjusting the height above the bottom of the bowl for
optimum results. Depending on the nature of the ingredients, the bowl with its cover can be used to
prepare up to 2.3 kg of dough.
1. Press the release button for multifunction
head up, lift the multifunction head then fit
the bowl onto the appliance by turning until it
locks in position. Place the ingredients into
the bowl first.
2. Put the stainless steel bowl cover onto the
stainless bowl and insert the mixer blade,
Hook or whisk (depending on the consistency
your prefer). Adjust the height by turning the
shaft: adjust the accessories to the ideal
position.
3. Press the multifunction head of the appliance down until a click is heard.
4. During preparation, you can add ingredients through the opening of the cover
5. To stop the appliance, turn the knob back to 0.
6. Before using for the first time, clean all parts of the accessories with soapy water. Rinse and dry.
7. Place the appliance on a flat, clean and dry surface and then plug in your appliance.
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RECIPE RECIPE
EASY HEALTHY BREAD
INGREDIEN S (For 1-2 Serving)
130 gm Bread Flour (also known as
High Protein Flour)
15 gm Wheat Bran
2 gm Instant Dry Yeast
2 gm Salt
100 gm Ice Cold Water
ME HOD
1. Using Morgan VersaMix set speed to no.1 and mix all
ingredients using the dough hook for 1 min.
2. Change up to speed no. 6 and continue to run for 7
minutes.
3. Take the dough and round into a ball and let it rest for one
hour in the fridge. Be sure to keep it covered to prevent
formation of skin.
4. Roll out using a rolling pin and make into a fat baton
shape. Let it rest on a greased baking tray in a warm
area until its size double up. Be sure to keep it covered
to prevent drying.
5. Using a serrated knife cut 3 slashes on the top and put
into the pre-heated Morgan Oven set to 210°C (top and
bottom heat O , without fan), on the lowest tray setting
for approx. 15 minutes.
6. Remove and let it cool on a cooling tray.
FRUITY CORN FLAKES
COOKIES
INGREDIEN S
A
200g plain flour
1 tsp baking powder
100g COR FLAKES
100g mixed fruits
200g butter / margarine
100g custard powder
1 tsp vanilla essence
1 egg yolk
ME HOD
1. Sift together ingredients A. Then stir in
COR FLAKES and mixed fruits. Mix well and set
aside.
2. Cream butter, custard powder and vanilla essence
until fluffy. Add egg yolk and beat well.
3. Fold in flour mixture and mix well until it forms a
soft dough.
4. Drop 1 teaspoonful of dough on lightly greased
baking trays (allow room for spreading).
5. Bake in preheated oven at 180°C for 15-20
minutes or until golden brown.
6. Remove from oven and let stand for 20 minutes.
CHEQUERED COOKIES
INGREDIEN S (Makes 100 pieces)
A
250g Butter
140g Icing Sugar
B
2 Eggs
1 tsp Vanilla Essence
C
60g Almond Powder
50g Cornflour
400g Plain flour
1 tsp Baking Powder
D
1 Orange Peel (finely shredded)
½ tbsp Orange Essence
E
15g Cocoa Powder
1 tsp Chocolate Essence
For glazing
1 Egg White
ME HOD
1. Combine ingredient A in a mixer. Beat well, add in
ingredient B and beat till mixture is smooth. Fold in
ingredient C and mix to form a dough.
2. Divide no.(1) into three portions. The first portion at 250g
should remain natural-coloured and wrapped for a resting
period. The remaining two portions should tip the scale
at 370g each. Combine one portion with ingredient D and
mix well. Combine the last portion with ingredient E and
mix well.
3. Place both of these two (370g each) mixed portions
separately between plastic sheets. Roll out each to a
thickness of 3mm. Cut into six strips per portion. Arrange
three strips each into chequered design, four layers up.
Wrap and keep chilled.
4. Roll the natural-coloured portion of no.(1) between
sheets of plastic to 4mm in thickness. Glaze surface with
egg white. Remove no.(3) and place on dough layer. Roll
up, cut away excess ends. Wrap with plastic or baking
paper. Keep chilled till firm.
5. Cut no.(4) into thin pieces, about 5mm in thickness.
Arrange on lined baking tray. Bake in a preheated oven
at 170°C for 15-20 minutes. Cool well.
IPS: Do not cut the dough immediately after removing from
the refrigerator in step no.(5) if it is hard. The end result can
be drastic looking, give it a little time to loosen up.
BLUEBERRY CORN FLAKES
COOKIES
INGREDIEN S
A
200g plain flour
2 tsp corn flour
1 tsp baking powder
100g COR FLAKES, finely blend
200g butter
100g custard sugar
1 tsp vanilla essence
1 egg
150g fresh blueberry
ME HOD
1. Sift together ingredients A and stir in
COR FLAKES; set aside.
2. Cream butter, sugar, vanilla essence and egg until
mixture is fluffy. Fold in ingredients A and mix
well to a form soft dough.
3. Roll out dough into 1cm thickness. Cut with tart
cookie cutter or any desired shape.
4. Place unbaked cookies on lightly greased baking
trays. Spoon fresh blueberry in the centre of each
cookie.
5. Bake in preheated oven at 180ºC for 12-15
minutes or until lightly brown.
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RECIPE RECIPE
THREE FLAVOR LAYER
CAKE
INGREDIEN S (10 Serving)
500 g Butter
450 g Caster sugar
500 g Self-Rising Flour, sifted
8 Medium size eggs
3 tsp Strawberry paste
1½ tsp Green pandan essence
1 tbsp Buttermilk flavor essence
BU ER CREAM
200 g Butter
50 g Crisco or vegetable shortening
500 g Icing sugar, sifted
2 tbsp Vanilla essence
* beat butter cream ingredients together
until light and fluffy
ME HOD
1. Preheat oven to 160ºC.
2. Line base and lightly grease three 20cm round pan
3. Cream butter with sugar till light and fluffy.
4. Separately beat eggs until stiff. Add in eggs and flour
alternately in 3 batches to the butter mixture.
5. Divide mixture into 3 equal portions. Colour one portion
with strawberry paste, one portion with green pandan
essence and buttermilk flavor for the last portion.
6. Spoon mixture into the prepared pans.
7. Bake it for 50 minutes or until a skewer inserted inside
the cake comes out clean. Leave cake to cool and level
cake by cutting out round portion of the cake. (this would
allow cake to layer properly).
8. To assemble cake put a slice of cake onto plate or cake
board. Spread 4 tablespoons butter cream on top of
cake. Repeat with the next layer. Lastly ice cake with the
remaining butter cream.
RAYA BUTTER COOKIES
INGREDIEN S (10 Serving)
210 g Butter or Margarine
160 g Fine caster sugar
2 Egg yolks
210 g Plain flour
60 g Rice flour
4 tsp Vanilla essence
3 tbsp Cocoa powder
2 drops Cochineal colouring
ME HOD
1. Line baking trays with silicon paper or lightly grease tray.
2. Sieve plain flour with rice flour together.
3. Cream margarine with sugar until light and fluffy. Add in
egg yolks and continue to cream for another 2 minutes.
4. Mixed in sifted flour mixture. Divide mixture into 3
portions.
5. Add cocoa powder to one portion, the other add
cochineal colour.
6. Fill each portion of mixture into piping bag fitted with a
fluted nozzle 1 M size. Pipe each colour dough into 3 cm
strip closely to each colour strip.
7. Bake it for 25 minutes at 150ºC. Remove cookies, leave
it to cool and pack it in airtight container.
RED DELICIOUS CREAM
CHEESE CAKE
INGREDIEN S (For 3-4 Serving)
SPONGE CAKE
110 gm Cold Egg White
60 gm Fine Sugar
60 gm Egg Yolk
4 gm Vanilla Flavouring
3 Drops Red Food Colouring
70 gm Cake Flour
35 gm Cooking Oil
CREAM CHEESE FROS ING
24 gm Instant Custard Powder
60 gm Drinking Water
300 gm Cream Cheese (Soft)
45 gm Butter (Soft)
60 gm Icing Sugar
½ tsp Lemon Essence
ME HOD
Dissolve instant custard in the drinking water and set aside.
Using the beater attachment beat the cream cheese, butter,
icing sugar and lemon essence till smooth. Add in the
custard. Set aside for icing the cake later.
FRESH CREAM FROS ING
1. Use 300 grams of fresh cream and mix using the whisk
attachment until medium peak forms. Set aside for icing
the cake later.
2. Using the Morgan Maestro Mix whisk the egg white and
fine sugar at speed no. 6 for 3 minutes. Add in egg yolks
and vanilla flavouring and continue to whisk for 2 minutes
at speed no. 6.
3. Reduce speed to no. 1, add 3 drops of red food colouring
and continue to whip for 3 minutes. Add in the sifted cake
flour for 30 seconds at speed no. 1.
4. Finally add in the cooking oil over 2 minutes at speed
no. 1.
5. Pour batter into a 6 inch round cake tin. Be sure to line
the bottom with parchment paper. Bake using the Morgan
oven for approximately 20 minutes at 175°C (with both
top and bottom heat O , without fan). Check by inserting
a toothpick near the centre of the cake, it should come
out clean. Cool cake upside down on cooling tray.
MAKE UP
1. Slice cake into 3 layers.
2. Iced two layers with the cream cheese spread.
3. Iced the top layer with fresh cream and decorate
with fruits.
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