Rachel Allen RA-HM 1 Product information sheet

Model No. RA-HM1
Instructions and Guarantee
RACHEL ALLEN
RACHEL ALLEN
300W
HAND MIXER

2
Important Safeguards
When using electrical appliances, in
order to reduce the risk of fire, electric
shock and/or injury, these basic safety
precautions should always be followed:
For Your Safety
Read all instructions carefully, even if you are
familiar with the appliance.
• To protect against the risk of electric shock DO
NOT IMMERSE the motor end of the mixer,
cord, or plug in water or any other liquid.
• This appliance is not intended for use by
persons (including children) with reduced
physical, sensory and mental capabilities, or
lack of experience and knowledge, unless they
are being supervised or have received proper
instruction concerning the use of the appliance
by a responsible person.
• Young children should be supervised
to ensure that they do not play with the
appliance.
• Switch off and remove the plug from the power
outlet before cleaning or when not in use. To
unplug, grasp the plug and pull from the power
outlet. Never pull the cord. Never carry the
appliance by the cord.
• Do not operate any appliance with a damaged
cord or plug, after the appliance malfunctions,
or is dropped or damaged in any manner.
• Do not let the cord hang over edge of table or
counter, or touch hot surfaces. Do not operate
or place any part of this appliance on or near a
hot gas or electric burner or in a heated oven.
• The use of attachments or accessories not
recommended or sold by the manufacturer
may cause fire, electric shock or injury.
• Do not use any appliance for anything other
than its intended use. This product is intended
for household use only.
• Do not attempt to repair or disassemble the
appliance. There are no user serviceable
parts.
• Unplug the appliance when not in use, before
fitting or removing the beaters, and before
cleaning it.
• Avoid contact with moving parts. Keep
hands, hair, clothing and utensils away from
the beaters during mixing. This will prevent
personal injuries and/or damage to the hand
mixer.
• Do not use outdoors.
• Store unit indoors in a dry location.
Compulsory Warning
If the supply cord is damaged, the cord must be
replaced by the manufacturer, its service agent
or similarly qualified persons in order to avoid a
hazard.
This product has not been designed for any uses
other than those specified in this booklet.
Save These Instructions

3
NOTE:-The ‘L’ or ‘N’ wire must NOT be
connected to the EARTH terminal marked ‘E’ or
coloured GREEN or GREEN and YELLOW.
If in doubt consult a qualified electrician who
will be pleased to do this for you. This product
conforms to EC Directive 92/31/EEC with respect
to Electromagnetic Compatibility.
NON-REWIREABLE MAINS PLUG
If your appliance is supplied with a nonrewireable
plug fitted to the mains lead, you will find that it
incorporates a fuse, the value of which is
indicated either on the base of the plug or on the
fuse carrier. Should the fuse need replacing, you
must use an ASTA approved one (conforming to
BS1362) of the same rating.
If the fuse cover is lost, the plug must not be used
until a replacement is obtained from an electrical
supplier.
If you need to remove the plug, cut it from the
mains lead and immediately dispose of it. Never
attempt to re-use this plug or insert it into a socket
outlet as there is a very great risk of an electric
shock.
Connection to the
Mains Supply
Check that the voltage marked on the product
corresponds with your supply voltage.
This product is fitted with a 13A plug complying
with BS1363. If this plug is unsuitable or needs to
be replaced, please note the following:
This product is double insulated and therefore
does not require an earth connection.
Important: The wires in the mains lead are
coloured in accordance with the following code:
BLUE – NEUTRAL
BROWN – LIVE
This appliance is fitted with a plug which has a
3 amp fuse. Should the fuse fail, then it must
be replaced with an ASTA approved fuse
(conforming to BS1362) of the same rating. If
you need to replace the plug or if the plug is of
the incorrect type for your socket, remove it and
replace it with an appropriate plug. Dispose of the
old plug safely.
Important: The wires in the mains lead are
coloured in accordance with the following code:
Blue=neutral, Brown=live
As the colours of the wires in the mains lead may
not correspond with the coloured markings in your
plug, proceed as follows:
Connect the BROWN wire to the terminal marked
‘L’ or coloured RED.
Connect the BLUE wire to the terminal marked
‘N’ or coloured BLACK.

4
Features of Your Hand Mixer
Main Body
Handle Cover
Eject Button
Speed Control
Turbo Button
Beaters
Dough Hook (For
Large Hole)
Dough Hook (For
Small Hole)

5
Fitting the Beaters /
Dough Hooks
• Ensure the appliance is unplugged from the
power socket.
• Set the Speed Control Switch to “0”.
• Insert the beaters / dough hooks one at a time
into the slots on the underside of the mixer.
Push until the beaters / dough hooks click into
place.
PLEASE NOTE: The beater/dough hook
which has the metal ring on its leg must
only be inserted in the LARGE hole on the
underside of the Mixer. The beater/dough
hook without the metal ring on its leg
must be inserted in the small hole on the
underside of the mixer.
• Never use the beaters and dough hooks
together.
Selecting the Speed
Speed Selection Guide
1. For blending dry ingredients, and folding
whipped egg whites and cream into mixture.
Dough hooks: butter, potatoes
2. For stirring gravies, sauces and mashing
vegetables.
3. For blending together shortening and sugar,
mixing cake batter, mixes or puddings.
4. For preparing icing.
5. For beating whole eggs, whipping cream,
evaporated milk and egg whites.
Short-time Operation
The appliance is designed to process average
domestic quantities of food; it can be operated
without interruption for a maximum of 10 minutes
with beaters or 5 mimutes with dough hooks,
then it should be allowed to cool down to room
temperature before using again.
Your Hand Mixer
Congratulations on the purchase of your Rachel
Allen Hand Mixer.
Before using your new Hand Mixer, it is important
that you read and follow the instructions in this
Instruction manual, even if you feel that you are
quite familiar with this type of appliance. Find
a safe place to keep this manual handy for future
reference. Attention is particularly drawn to the
section dealing with “Your Safety”.
This appliance has been designed to operate
from a standard domestic power outlet. It is not
intended for industrial or commercial use.
Before First Use
• Carefully unpack the hand mixer and remove
all packaging material.
• Before using the hand mixer for the first time,
clean the beaters & dough hooks in warm
soapy water, rinse and dry thoroughly before
use.
Control Buttons
Speed Control:
0: Stop 1: Slow … 5: Very fast
Turbo Button:
For a short high-speed burst; press and release
(Pulse action)
Dough Hooks & Beaters Eject Button:
To detach the dough hooks / beaters, press the
Eject button. The Eject button will not work if the
speed is not at “0” position.
Eject button
Speed control switch
Turbo button

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Care and Cleaning
• DO NOT immerse the appliance in water or
any other liquid.
• Switch off and unplug the cord from the
electrical outlet.
• Eject beaters / dough hooks by pressing the
Eject button.
• Wash beaters / dough hooks in hot soapy
water.
• Rinse well and dry.
• Wipe mixer body with a soft damp sponge or
cloth.
Using the Mixer
• Ensure the beaters / dough hooks are inserted
into the correct slots and clicked into place
securely.
• Plug into a standard domestic electrical outlet.
• Place the ingredients into a bowl suitable for
mixing purposes, grip the mixer handle, and
position the beaters / dough hooks in the
centre of the food to be mixed.
• Select the speed setting that matches your
task.
• Guide the beaters / dough hooks continuously
through the mixture for uniform mixing.
If you need to scrape down the sides of the bowl
during mixing, move the Speed Control Switch
to “0” to stop the mixer, before using a hand held
scraper.
Removing The Beaters /
Dough Hooks
• Switch off at power point.
• Unplug the appliance.
• Set the Speed Switch to “0”.
• While pressing the Eject button, pull out the
beaters / dough hooks.
Note: Never attempt to Eject beaters /
dough hooks while operating your hand
mixer.

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Service
This product is manufactured to the highest
standards, for more information or if you have a
query with the product which is not covered in this
manual, please contact our Customer Support
Team on the telephone number or the email
address below.
Customer Helpline: 0844 800 7850
Email Address: [email protected]
Disposal of the Product
Please do not dispose of this product as
household waste. The appliance should be taken
to the applicable collection point for the recycling
of electrical and electronic equipment.
For more detailed information, please contact your
local council, household waste disposal service or
the shop where you purchased the product.
WEEE Registration Number: WEE/FC0057TS

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DO NOT SEND IN THIS WARRANTY
Fill out the following details and file with your
purchase invoice.
RETAIN & FILE WITH YOUR RECEIPT.
Your Purchase Receipt/Invoice is proof of date
of purchase. You must be able to present it at
the place of purchase to obtain a replacement or
service under warranty.
Premium Appliance Brands Ltd reserves the right
to discontinue items, modify designs and change
specifications without incurring obligation. Whilst
every effort is made to ensure that descriptions,
specifications and other information in this
publication is correct, no warranty is given in
respect thereof and the company shall not be
liable for any errors therein.
Purchased from:
Date of Purchase:
NOTE: Consistent with our continuing
product development policy,
improvements may have been made
which render the contents of this
package slightly different to that shown.
Warranty
This guarantee does not confer any rights other
than those expressly set out below and does
not cover any claims for consequential loss or
damage.
This guarantee is offered as an additional benefit
and does not affect your statutory rights as a
consumer.
This guarantee is valid in the UK and Ireland only.
Premium Appliance Brands Ltd warrant this
product for a period of 1 year from the date of
purchase for all parts defective in workmanship or
materials.
The product or defective parts will be replaced
free of charge.
WARRANTY CONDITIONS
1. This warranty is only valid for appliances
used according to the manufacturer’s
instructions.
2. This appliance must not be modified or
changed in any way.
3. Connection must be to the voltage
requirements as specified in the ratings label
located on the product.
4. The manufacturer does not accept liability
for any direct or consequential damage,
loss or other expense arising from misuse
or incorrect installation and operation of the
appliance.
5. Warranty will only be given where proof of
purchase is provided, e.g. original invoice.
6. Not designed or warranted for industrial or
commercial use.

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RECIPES
Italian Baked Pancakes with Cheese and Tomato
This recipe was inspired by a conversation I had with the great Italian chef Aldo Zilli. He told me a wonderful
story about his mother using light pancakes as an alternative to pasta in certain dishes, and I’ve discovered they
work wonderfully with rich tomato sauces. This recipe uses the pancakes in place of lasagne sheets, which adds a
fluffiness to the dish. I love the way it comes out of the oven, sizzling and bubbling to the table. It’s a perfect family
dinner.
Serves 4–6
Vegetarian
For the pancake batter (makes 8)
125g (5oz) flour
Pinch of salt
2 eggs
125ml (4fl oz) milk
125ml (4fl oz) water
15g (1/2oz) butter, melted
Sunflower oil, for oiling the frying pan
For the tomato sauce
3 tbsp olive oil
1 onion, peeled and finely sliced
4 cloves of garlic, peeled and crushed or grated
Salt, freshly ground black pepper and sugar
2 x 400g tins of chopped tomatoes or 900g (2lb) fresh tomatoes, peeled and chopped
3 tbsp torn fresh basil leaves
For the filling
300g (11oz) fresh mozzarella, grated
100g (4oz) ricotta
25g (1oz) Parmesan cheese, finely grated, plus a bit extra for sprinkling
1. First make the pancakes. Place the flour and salt in a bowl. Make a well in the centre and drop in the eggs.
Start to whisk, gradually add in the milk and water, whisking all the time, until the batter is smooth and free of
lumps. Add in the melted butter and set aside. The batter can sit like this in the fridge for 24 hours.
2. Next make the tomato sauce. Place the olive oil in a wide saucepan, add the onion and garlic, season with salt
and pepper, then cover and cook on a low heat until the onions are completely soft. Add the tomatoes and
half the basil, leave uncovered and cook for about 20 minutes until the tomatoes are soft and the sauce has
thickened. Add the remaining herbs and season to taste with salt, pepper and a pinch of sugar.
3. While the tomato sauce is cooking, you can make the pancakes. Place a medium-sized frying pan on a high
heat and allow to become very hot. Pour the batter into a jug for easy pouring. Wipe the frying pan with an
oiled piece of kitchen paper. Pour in just enough batter to cover the base of the pan – it will start to cook as
soon as it hits the pan so swirl it around the base immediately.
4. Cook on a high heat for 30 seconds–1 minute until the pancake is golden brown around the edge. Using a fish
slice or palette knife, carefully but quickly flip the pancake over (you might need to take the pan off the heat
while you do this) and cook the other side for another 30 seconds–1 minute until golden brown. Remove to a
plate and cook the remaining pancakes in the same way. You will need a total of eight pancakes.

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5. Preheat the oven to 180°C (350°F), Gas mark 4.
6. Mix the cheeses together in a bowl, to make a spreadable paste.
7. To assemble the dish, place a pancake on the bottom of a 25cm (10in) square or round ovenproof dish,
spread with a thin layer of the cheese mixture, top with another pancake and continue assembling, alternative
seven layers of pancake and filling. Finish with a top layer of pancake. Pour the tomato sauce over the top,
sprinkle with the remaining 25g (1oz) grated Parmesan.
8. Place in the oven (though it can also be stored in the fridge overnight or frozen at this stage). Bake for 30-40
minutes until the sauce is bubbling around the edges and the centre feels hot when a skewer is inserted. Take
out of the oven, cut into wedges and serve with a lovely green salad.

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Rhubarb and Custard Tart
Rhubarb and custard make such a great old-fashioned combination, and I love making them into a tart. As a child,
we always made this with our own rhubarb, fresh from the garden. We always knew summer was approaching
when the first rhubarb appeared.
Serves 4–6
Vegetarian
For the pastry
150g (5oz) plain flour
25g (1oz) icing sugar
100g (4oz) butter
1 egg, whisked
For the filling
4 egg yolks
4 generous tbsp honey (about 100g/4oz)
300ml (1/2 pint) double cream
225g (8oz) rhubarb, trimmed and sliced into 2cm (3/4in) lengths (if the stalks are very wide, cut them in half
lengthways first
1. First, make the pastry. Place the flour and icing sugar in a medium-sized bowl. Rub in the butter, then add
most of the egg (you probably won’t need it all) to make the dough come together. Add a tablespoon of
water to the remaining egg to make egg wash, and reserve. Slightly flatten the pastry, cover and place in the
fridge for about 30 minutes (or 10 minutes in the freezer), until chilled.
2. Preheat the oven to 180°C (350°F), Gas mark 4. Grease a 23cm (9in) shallow tart tin with a removable base
with a little butter.
3. When you are ready to roll out the pastry, remove it from the fridge and place between two sheets of cling
film that are larger than your tart tin. Using a rolling pin, roll out the pastry until it’s about 5mm (1/4in) thick
and large enough to line the base and sides of the prepared tin. Remove the top layer of cling film and place
the pastry upside down (cling film side facing up) in the tart tin. Press into the edges, cling film still attached,
and, using your thumb, ‘cut’ the pastry on the edge of the tin to give a neat finish. Remove the cling film and
pop the pastry in the freezer for at least 10 minutes.
4. Next, ‘blind bake’ the pastry case to partially cook it before adding its filling. Line the pastry with greaseproof
paper (leaving plenty to come up the sides), fill with baking beans or dried pulses (you can use these over and
over), and bake for about 10 minutes in the oven, until the pastry feels dry. Remove the paper and beans,
brush with a little egg white and return to the oven for 4–5 minutes. Take out of the oven and put to one side
while you prepare the filling.
5. In a medium-sized bowl, whisk the yolks with the honey, add the cream and mix. Pour the custard into the
case almost to the top, then arrange the rhubarb on top. It can be easier to do all this while the case is sitting
on a rack in the oven to avoid spilling the mixture. Bake for 30 minutes or until just set. Let cool to room
temperature.

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Blueberry and Almond Muffins
Muffins are such a homely breakfast treat, and the warm smells permeating the house are a gentle way to wake
the family. You can even make the batter the night before so you can have a few extra minutes in bed the next
morning.
Makes 10 muffins
Vegetarian
200g (7oz) plain flour
1 generous tsp baking powder
1 level tsp ground mixed spice
50g (2oz) ground almonds
175g (6oz) sugar
200ml (7fl oz) buttermilk
1 egg
50g (2oz) butter, melted
100g (4oz) blueberries
2 tbsp nibbed (chopped) almonds (optional)
1. Preheat the oven to 200°C (400°F), Gas mark 6. Line a muffin tray with 10 paper muffin cases.
2. Sift the flour, baking powder and mixed spice into a large bowl, add the ground almonds and sugar. Place
the buttermilk, egg and melted butter in another medium-sized bowl and beat together. Add to the dry
ingredients and mix to make a smooth batter. Fold in the blueberries.
3. Divide the mixture between the 10 muffin cases, filling them three-quarters full. Scatter over the nibbed
almonds, if using, and bake in the oven for about 20 minutes, until golden and firm to the touch in the centre.
Remove from the oven when cooked and allow to cool slightly in the tray and then transfer to a wire rack.

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White Chocolate Buns
For anyone like me who loves white chocolate, this is the perfect bun recipe. I find myself craving these when I
really want something sweet and simple to go with my cup of tea.
Makes 12 buns
Vegetarian
125g (41/2oz) butter
75ml (21/2fl oz) milk
75g (3oz) white chocolate, chopped
200g (7oz) caster sugar
150g (5oz) plain flour
1/2 tsp baking powder
1 egg
1/2 tsp vanilla extract
For the topping
75g (3oz) white chocolate, chopped
1. Preheat the oven to 170°C (325°F), Gas mark 3 and line a bun tray with 12 paper bun cases.
2. In a medium-sized saucepan on a low heat melt the butter and then add the milk, white chocolate and caster
sugar and stir until the chocolate has melted and the sugar dissolved. Stir to mix and set aside to cool for 2
minutes.
3. Meanwhile, sift the flour and baking powder into a large mixing bowl and beat the egg in a separate small
bowl. Add the beaten egg and vanilla extract to the chocolate mixture, stir to mix and then pour into the dry
ingredients, folding it together. Pour the mixture into the bun cases and bake in the oven for 25 minutes or
until pale golden and just firm on top. Remove from the oven, take the buns out of the bun tray and leave to
cool on a wire rack.
4. For the topping, melt the 75g (3oz) of chocolate in a bowl sitting over a saucepan of simmering water (also
known as a bain marie). Allow it to cool slightly until it’s a little thicker, then, using a table knife or the back
of a teaspoon, spread the melted chocolate over each cooled bun. Alternatively, drizzle the melted chocolate
from a spoon in delicate patterns over the top. Allow the chocolate to set before serving.
Rachel’s handy tip
These buns are so delicious and moist that, assuming you don’t eat them all in one sitting, they will keep well in an
airtight box for three or four days.

14
Iced Vanilla Cup Cakes
These pretty little cup cakes come out of the oven flat on top. For extra decoration, top them with a little
crystallised flower, sugared almond or other edible decoration. The cakes are very light as the eggs are whisked for
about 10 minutes until they are full of air and they only use a tiny quantity of butter.
Makes 12 cup cakes
Vegetarian
75ml (21/2fl oz) milk
Scant 25g (1oz) butter
75g (3oz) plain flour
1/2 tsp baking powder
Pinch of salt
2 medium eggs
1 tsp vanilla extract
125g (5oz) caster sugar
For the icing
100g (4oz) icing sugar, sifted
1–2 tbsp single cream
1 tsp vanilla extract
To decorate
Crystallised flowers
Sugared almonds
Other edible decorations of your choice
1. Preheat the oven to 200°C (400°F), Gas mark 6. Place 12 paper bun cases in a bun tray.
2. Heat the milk in a saucepan until it almost comes to the boil, take it off the heat, add the butter and stir to
melt, then set aside.
3. Sift the flour with the baking powder, add the salt. In a separate large bowl, beat the eggs and vanilla extract
with an electric hand mixer until light and fluffy, about 10 minutes. Gradually beat in the sugar until thick and
mousse-like. Turn the speed down and blend in the flour, then the milk. Stop beating as soon as it’s all mixed
in.
4. Spoon into each paper case and bake in the oven for 15 minutes or until golden and firm to the touch. Allow
to cool slightly in the tin before moving to a wire rack and icing.
5. To make the icing, mix the icing sugar with 1 tbsp cream and the vanilla extract; if it’s not a good spreading
consistency, add a little more cream. To ice the cupcakes, dip a table knife into boiling water and spread the
icing over each cake with the warm knife.

15
For more delicious recipes from Rachel Allen
you can save 25% off both of these books.
SPECIAL OFFER
To save 25% and order your copy of Rachel’s Food at Home or
Rachel’s Food for Living please call
HarperCollins Hotline on: 0870 787 1732
and quote Dept 276X.
Or write to
Mail Order Dept 276X,
HarperCollins Publishers,
Westerhill Road, Bishopsbriggs,
Glasgow G64 2QT
enclosing a cheque made payable to HarperCollins Publishers.
Free P & P for all UK orders. Please allow 21 days for delivery.
Offer ends March 2009 or whilst stocks last.
All recipes are taken from
Rachel’s Food for Living (£20) and
Rachel’s Favourite Food at Home
(Paperback £14.99)
by Rachel Allen
(published by Collins)

16
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My new range of small domestic appliances has been
designed to help make life easier for you in the kitchen.