Morphy Richards FP400010 User manual

FP400010 MUK Rev 1
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Stand Mixer
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Please read and keep these instructions for future use
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The use of any electrical appliance requires the following common sense safety rules.
Please read these instructions carefully before using the product.
•This appliance shall not be used by children.
•This appliance can be used by persons with reduced physical,
sensory or mental capabilites, or lack of experience and
knowledge, if they have been given supervision or instruction
concerning the use of the appliance in a safe way and understand
the hazards involved.
•Children shall not play with the appliance.
•Keep the appliance and it’s cord out of reach of children.
•Switch off the appliance and disconnect from the supply before
changing accessories or approaching parts that move.
•CAUTION: 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.
•The power cord cannot be replaced. Contact the service centre
for advice.
Health and Safety
Location
•Always locate your appliance away from the edge of the
worktop.
•Do not place the bowl used with the appliance on a
highly polished wooden surface as damage may occur to
the surface.
•Do not place the appliance on or near a hot surface, such
as a hot plate or radiant rings or near a naked flame.
Mains cable
•Do not let the mains cable hang over the edge of the
worktop where a child could reach it.
•Do not let the lead run across an open space e.g.
between a low socket and a table.
•Do not let the cable run across a cooker or other hot area
which might damage the cable.
•The mains cable should reach from the socket to the
base unit without straining the connections.
Personal safety
•WARNING: To protect against the risk of electric shock,
NEVER immerse the appliance body in water or in any
other liquid and always ensure the electrical connections
are kept dry.
•It is advisable to use the Bowl Cover on the bowl for
whisking.
•Ensure the attachments have stopped rotating before
lifting the mixer head upwards.
Other safety considerations
•The use of attachments or tools not recommended or
sold by Morphy Richards may cause fire, electric shock
or injury.
•Do not use the appliance for anything other than it’s
intended purpose.
•Do not mix for longer than the time periods
recommended in ‘Usage’ on page 5.
Electrical requirements
Check that the voltage on the rating plate of your
appliance corresponds with your house electricity supply
which must be A.C. (Alternating Current).
Should the fuse in the mains plug require changing, a 13
amp BS1362 fuse must be fitted.
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Features
(1) Head Unit
(2) Bowl Cover
(3) Mixing Bowl
(4) Head Release Lever
(5) Speed/Pulse Selector
(6) Bowl Locator
(7) Attachment Sleeve
(8) Attachment Socket
(9) Splash Guard
(10) Beater
(11) Dough Hook
(12) Whisk
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1121
Product overview
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4
5
Press the Head Release Lever and lower the
Head Unit pressing down until locked in
position. (You will hear an audible click and the
Lever will return).
44
Place the attachment and Splash Guard into
the Attachment Socket (8). Rotate the
Attachment Sleeve (7) clockwise to secure
into place.
22
Place the Mixing Bowl (3) into the recessed
Bowl Locator (6). Twist anti-clockwise to lock
into place.
1
Press the Head Release Lever (4) and lift the
Head Unit (1). The Head Unit will lock in the
upright position. You will hear an audible click.
Using your Stand Mixer
6
Add the ingredients to the Mixing Bowl. Do
not exceed the maximum quantity (1.5kg).
Before using your Stand Mixer for the first time,
clean the Bowl Cover (2) Mixing Bowl (3) Splash
Guard (9) and attachments (10),(11),(12) in warm
soapy water. Dry thoroughly.
No parts are dishwasher safe.
Before first use
3
Place the Splash Guard (9) onto the required
attachment (10),(11),(12). The Splash Guard will
fix into the two notches on either side of the
screw thread.
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5
Your mixer features a safety cut out designed to
protect the motor from overheating. After 5
minutes of continuous use to prevent overheating
you will need to switch off your stand mixer and
leave to cool for 10 minutes, especially important
when mixing heavier mixtures. If your machine
cuts out during mixing turn the Speed/Pulse
Selector (5) to position ‘0’ and leave to cool for 10
minutes.
Do not overfill the mixing bowl. Overfilling may
cause damage to the mixer and other areas of
your kitchen. The maximum quantity is 1.5kg.
Your Stand Mixer is capable of mixing hot foods,
however the Mixing Bowl is made of Stainless
Steel which may get hot during use. Care must be
taken when handling hot food and liquid in the
Mixing Bowl.
To prevent ingredients splashing out the Mixing
Bowl (3), or to stop flour becoming airborne, your
Stand Mixer comes with a Bowl Cover (2). The
Bowl Cover is fixed to the Head Unit (1) by
pushing it onto the Head Unit when your Stand
Mixer Head Unit is in the raised position.
Attach the Cover before fitting the attachment
(10),(11),(12). It is advisable to place the Bowl
Cover on the Mixing Bowl when mixing.
Usage
Hot Food
Capacity
Splash Guard
Using your Stand Mixer
8
Alternatively turn the Speed/Pulse Selector to
position ‘P’ to Pulse for short bursts.
7
Turn the Speed/Pulse Selector (5) to position
1 to start the Stand Mixer, increase the speed
as required.
1010
Twist the Mixing Bowl (3) clockwise to unlock
and remove from your Stand Mixer before
emptying its contents.
99
When finished, turn your Stand Mixer off.
Press the Head Release Lever (4) and lift the
Head Unit (1). The Head Unit will lock in the
upright position. Rotate the Sleeve (7)
anti-clockwise to release the attachment.
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Your Stand Mixer comes with three mixing
attachments, each is designed for a specific task.
Beater (10)
Use the Beater for creaming butter and sugar,
mixing cake mixes and making short crust pastry.
When using the Beater it is recommended to use
speeds 1-4 as higher speeds may cause
splashing.
Dough Hook (11)
The Dough Hook is designed to knead dough for
baking fresh bread. When kneading fresh dough it
is recommended to use the following
speeds/steps:
1. Speed 1 for 20-30 seconds
2. Speed 2 for 20-30 seconds
3. Then speed 3 for 3-4 minutes
•Always use the splash guard (9) to prevent dough,
creeping up the Attachment Sleeve (7).
Do not use your Stand Mixer to knead dough
continuously for longer than 5 minutes.
Whisk (12)
The Whisk is ideal for whisking egg whites and
cream. It is recommended to use the maximum
speed with this attachment.
When beating egg whites, it will take roughly 2-3
minutes to achieve soft peaks. Mix a minimum of
4 large egg whites (200ml), use a maximum of 12
egg whites at one time.
Attachments
Method:
1Preheat the oven to 190oC / Gas Mark 5. Lightly grease and line two
8 inch sandwich tins.
2Combine the sugar, butter, salt and vanilla in the Mixing Bowl with
the Beater.
3Add the eggs. Continuing on speed 2, mix for about 30 seconds.
Stop and scrape the sides of the Mixing Bowl.
4Add the flour and baking powder. Mix for a further two minutes
5Gradually add the milk while mixing.
6Divide the mixture evenly between the tins and bake in the oven for
25-30 minutes.
7 Allow to cool completely and then fill with jam and buttercream.
Ingredients:
•2¼ cups (328g) plain flour
•1⅓cups (300g) sugar
•3 tsp baking powder
•½ tsp salt
•½ cup (100g) butter
•1 cup (240g) low fat milk
•1 tsp vanilla
•2 eggs
Quick cake
•We recommend using the mixing methods
detailed in these three recipes to obtain the best
results from your new stand mixer.
Mixing methods
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Method:
1Place the milk, sugar, salt and butter in a small saucepan and heat
over low heat until the butter melts and sugar dissolves. Cool until
lukewarm.
2Dissolve the yeast in warm water in a warmed Mixing Bowl. Add the
lukewarm milk mixture and 4 ½ cups of flour. Attach the Mixing
Bowl and Dough Hook to the mixer. Turn to speed 2 and mix for
about 1 minute.
3Continuing on speed 2, add remaining flour, ½ cup at a time and
mix for about 2 minutes, or until dough clings to the Dough Hook
and cleans the sides of the bowl. Knead on speed 2 for about
2 minutes longer, or until dough is smooth and elastic. The dough
will be slightly sticky to the touch.
4Divide the dough between 2 1lb loaf tins, or a single 2lb loaf tin.
5Cover with a damp tea towel and leave in a warm place for 30
minutes to rise.
6Bake in a preheated oven at 220oC, Gas Mark 7 for 25-30 minutes.
7Remove from the tin(s) and leave to cool on a wire rack.
Ingredients:
•½ cup (120ml) low fat milk
•3 tbsp sugar
•2 tsp salt
•3 tbsp butter
•2 packets dry active yeast
•1½ cups (350ml) warm water
•5-6 cups (720-864g) bread flour
Basic white bread
Method:
1Add the egg whites to the clean dry Mixing Bowl.
2Attach Mixing Bowl and Whisk attachment. Gradually turn to speed
6.
Tips
•For best results use good quality eggs, do not let any egg yolk
come into contact with the whites. Sufficient egg whites are
required to cover the point of the Whisk attachment for best results.
Whisk on speed 6 for 3 minutes until they form stiff peaks.
Discard any unmixed whites left on the base of the mixing bowl.
•If caster sugar is required in the recipe for the whites add the
appropriate amount just before the stiff peaks are produced.
Ingredients:
•4 (large) egg whites (200ml)
Egg whites
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Recipes
Method:
1Preheat the oven to 170oC, Gas Mark 3. Grease baking trays or line
them with parchment.
2Sift together the flour, bicarbonate of soda and salt; set aside.
3Attach the Beater to the Mixer. In the Mixing Bowl, add the melted
butter, brown sugar and caster sugar and beat until well blended.
Start on speed 1, increasing to speed 5 if required. Part way
through mixing, it may be necessary to stop the Mixer and scrape
the sides of the bowl using a spatula.
4Beat in the vanilla, egg and egg yolk until light and creamy using
speeds 1-4.
5Using speed 1, mix in the sifted ingredients until just blended.
Part way through mixing, it may be necessary to stop the Mixer and
scrape the sides of the Mixing Bowl using a spatula.
6Stir in the chocolate chips by hand using a wooden spoon. Drop
cookie dough onto the prepared baking trays, for each cookie use
around 4 tablespoons of dough (for smaller cookies, drop 1
rounded tablespoonful and adjust baking time as necessary). Do
not flatten the dough. Cookies should be about 8cm apart.
7Bake for 15 to 17 minutes in the preheated oven, or until the edges
are lightly toasted. Allow to cool on the baking trays for a few
minutes before transferring to wire racks to cool completely.
Ingredients:
•250g Plain flour
•1 / 2 tsp Bicarbonate of soda
•1 / 2 tsp Salt
•170g Unsalted butter, melted
•200g Dark brown soft sugar
•100g Caster sugar
•1 tbsp Vanilla extract
•1 Egg
•1 Egg yolk
•325g Chocolate chips
Chocolate chip cookies
Makes 18
Method:
1Pre heat the oven to 175ºC, Gas Mark 3-4.
2Attach the Beater to the Mixer. Grease and flour a 9x13 inch baking
pan.
3Mix the cocoa with the bicarbonate of soda and add to the bowl
along with the water and half the oil.
4Mix on speed 1 until well blended and thickened.
5Mix in the sugar, eggs and remaining oil on speed 3 until,
thoroughly mixed.
6During mixing it may be necessary to stop the mixer and scrape the
sides of the bowl to make sure all the ingredients are incorporated.
7Add the flour, vanilla and salt and mix until just incorporated, do not
over mix.
8Spread evenly into the prepared pan and bake for 30 minutes or
until a skewer comes out clean.
9Allow to cool before cutting into squares.
Ingredients:
•80g Cocoa powder
•½ tsp Bicarbonate of soda
•160ml Vegetable oil
•120ml Boiling water
•440g Caster sugar
•2 Eggs
•190g Plain flour
•1 tsp Vanilla essence
•¼ tsp Salt
Fudge brownies
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For the pastry:
•460g Plain flour
•280g Good quality unsalted
butter at room
temperature (cut into
pieces)
•120g Unrefined caster sugar
•2 Eggs
•Pinch of salt
For the filling:
•2x397g tins condensed milk
•250ml Lemon juice
•2 tbsp corn flour
•2 tsp Grated lemon zest
•6 Egg yolks
For the meringue topping:
•6 Egg whites
•1 / 2 tsp Cream of tartar
•125g Sugar
Lemon meringue pie
Method:
1Place the softened butter, salt and sugar in the Mixing Bowl, attach
the Beater and cream the sugar and butter until fluffy and pale in
colour. Start on speed 1, increasing to speed 4. Part way through
mixing, it may be necessary to stop the Mixer and scrape the sides
of the bowl down using a spatula.
2Crack the eggs into a small bowl and lightly whisk. Slowly add the
eggs a bit at a time to the butter mixture, mixing well.
Use speed 1-4. Add a little of the flour with the eggs to prevent the
mixture from curdling. Part way through mixing, it may be necessary
to stop the Mixer and scrape the sides of the bowl down using a
spatula.
3Remove the Mixing Bowl and Beater and sieve the flour over the
creamed butter, return the Mixing Bowl to the Mixer, attach the
Dough Hook. Using speeds 1-3 slowly mix in the flour into the
batter, once the pastry comes together, stop mixing, do not over
mix.
4Turn the pastry out on to a lightly floured work surface, divide the
pastry in half, do not knead the pastry, just push it together. Cover
each piece with cling film and make it airtight. Place in the fridge for
30 minutes or until firm.
5Preheat the oven to 190ºC / Gas Mark 5. Grease a 25cm fluted
loose bottom tin. Place the tin onto a baking tray.
6Roll out the pastry until it's big enough to generously fit the tin,
leaving excess pastry falling over the sides of the tin onto the
baking tray underneath the tin - don't trim the pastry at this stage.
7Line the pastry with greaseproof paper and fill with baking beans.
Trim the excess pastry using a sharp knife. Bake the pastry case
blind for about 15-20 minutes or until the pastry is pale golden and
dried out - remove the paper and beans for the last five minutes.
8Lower the oven temperature to 150oC / Gas mark 2.
9In the Mixing Bowl, add all the filling ingredients and attach the
Beater. Using a slow speed, beat until smooth.
10 Pour into the cooled crust and bake for 30 minutes. Leave to cool
before adding the meringue.
11 Increase the oven temperature to 180oC / Gas mark 4.
12Place whites and cream of tartar in a CLEAN Mixing Bowl and
attach the Whisk.
13Whisk on maximum speed until the egg whites are at soft peak
stage, this takes about 3 minutes. During mixing it may be
necessary to stop the mixer and scrape the sides of the bowl a few
times to make sure all the ingredients are incorporated.
14Gradually beat in the sugar, over a period of 3 minutes, 1tsp at a
time, until stiff.
15Spread over the cooled filling; seal to edge of the pie crust. Bake
for 15 minutes or until meringue is golden brown.
16Leave to cool before serving.
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Method:
1Place all ingredients in the Mixing Bowl.
2Using the Beater Attachment, mix on speed 1 until light and
creamy.
3During mixing it may be necessary to stop the Mixer and scrape the
sides of the Mixing Bowl using a spatula a few times to make sure
all the ingredients are incorporated properly.
Ingredients:
•75g Butter
•500g Icing sugar
•Pinch of salt
•3-4 tbsp Milk
•1½ tsp Vanilla
Buttercream
Method:
1Heat oven to 190oC / Gas Mark 5. Grease two 8 inch sandwich tins
and line with non-stick baking paper.
2Cream the sugar and butter together in the Mixing Bowl using the
Beater.
3Add the eggs one by one, mixing after each addition. Use speed 1
initially then increase to speed 4. During mixing, it may be
necessary to stop the Mixer and scrape the sides of the bowl down
using a spatula.
3Add the flour and baking powder on speed 1, increase to speed 4
for 30 seconds. Slowly add the milk to the batter on speed 1 until
incorporated.
4Divide the mixture between the tins, smooth the surface with the
spatula or the back of a spoon, then bake for about 20 mins until
golden and the cake springs back when pressed. Turn out onto a
cooling rack and leave to cool completely.
5Attach the Whisk to the Mixer and whip the cream for around 3
minutes starting at speed 1 and increasing to full speed.
6Spread the jam over the bottom of one of the sponges, top with the
cream and sandwich the second sponge on top. Dust with a little
icing sugar before serving.
Ingredients:
•200g Caster sugar
•200g Softened butter, cut into
pieces
•4 Eggs, beaten
•200g Self-raising flour, sifted
•1 tsp Baking powder
•2tbsp Milk
For the filling:
•300ml Whipping cream
•1 Jar of strawberry jam,
(approximately 230g)
Victoria sandwich cake
Method:
1Place cream in the Mixing Bowl and insert the Whisk.
2Whip on speed 4-5 until the desired thickness is achieved.
(Guide time: 3-4 minutes). It may be necessary to stop the mixer
and scrape the sides of the bowl a few times to make sure all the
ingredients are incorporated.
Ingredients:
•200ml Whipping cream*
*Min - 200ml
*Max - 600ml
Whipped cream
Recipes
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