Salton Elite SCM015 Installation guide

INSTRUCTIONS AND WARRANTY
MODEL NO. SCM015
SALTON ELITE CUPCAKE MAKER

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Congratulations on purchasing our Salton Elite Cupcake Maker. Each unit is
manufactured to ensure safety and reliability. Before using this appliance for the first
time, please read the instruction manual carefully and keep it for future reference.
FEATURES OF THE SALTON ELITE CUPCAKE MAKER
IMPORTANT SAFEGUARDS
When using any electrical appliance, basic safety precautions should always be followed
including the following:
1. Please read the instructions carefully before using any appliance.
2. Always ensure that the voltage on the rating label corresponds to the mains
voltage in your home.
3. Incorrect operation and improper use can damage the appliance and cause injury
to the user.
4. The appliance is intended for household use only. Commercial use invalids the
warranty and the supplier can not be held responsible for injury or damage
caused when using the appliance for any other purpose than that intended.
5. Avoid any contact with moving parts.
6. 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 .
7. Children should be supervised to ensure that they do not play with the appliance.
8. Check the power cord and plug regularly for any damage. If the cord or the plug
is damaged, it must be replaced by the manufacturer or a qualified person in
order to avoid an electrical hazard.
9. Do not use the appliance if it has been dropped or damaged in any way. In case
of damage, take the unit in for examination and/or repair by an authorised service
agent
10. To reduce the risk of electric shock, do not immerse or expose the motor
assembly, plug or the power cord to water or any other liquid.
11. Never immerse the unit in water or any other liquid for cleaning purposes.

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12. Remove the plug from the socket by gripping the plug. Do not pull on the cord to
disconnect the appliance from the mains. Always unplug the unit when not in
use, before cleaning or when adding or removing parts.
13. The use of accessory attachments that are not recommended or supplied by the
manufacturer may result in injuries, fire or electric shock.
14. A short cord is provided to reduce the hazards resulting from becoming
entangled in or tripping over a longer cord.
15. Do not let the cord hang over the edge of a table or counter. Ensure that the cord
is not in a position where it can be pulled on inadvertently.
16. Do not allow the cord to touch hot surfaces and do not place on or near a hot gas
or electric burner or in a heated oven.
17. Do not use the appliance on a gas or electric cooking top or over or near an open
flame.
18. Use of an extension cord with this appliance is not recommended. However, if it
is necessary to use an extension lead, ensure that the lead is suited to the power
consumption of the appliance to avoid overheating of the extension cord,
appliance or plug point. Do not place the extension cord in a position where it can
be pulled on by children or animals or tripped over.
19. This appliance is not suitable for outdoor use. Do not use this appliance for
anything other than its intended use.
20. DO NOT carry the appliance by the power cord.
21. Do not leave this appliance unattended during use. Always unplug the unit when
not in use or before cleaning.
22. Always operate the appliance on a smooth, even, stable surface. Do not place
the unit on a hot surface.
23. Ensure that the switch is in the “Off” position after each use.
24. The manufacturer does not accept responsibility for any damage or injury caused
by improper or incorrect use, or for repairs carried out by unauthorised
personnel.
25. In case of technical problems, switch off the machine and do not attempt to repair
it yourself. Return the appliance to an authorised service facility for examination,
adjustment or repair. Always insist on the use of original spare parts. Failure to
comply with the above mentioned pre-cautions and instructions, could affect the
safe operation of this machine.

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PARTS DIAGRAM
1.
Red Power Light
Illuminates when your Cupcake
Baker is plugged into the main
supply.
2. Green ready-to-cook light
Illuminates while your Cupcake
Baker is heating up. The light will
switch off once the desired
temperature is reached and it’s
ready to use.
3. Latch
Keeps the plates closed during
cooking and storage.
4. Upper cooking plate
5. Lower cooking plate

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OPERATING INSTRUCTIONS
Before the first use
- Remove any promotional labels and/or stickers from your Cupcake Maker
before use
- Wipe the cooking plates as well as the outside of the Cupcake Maker with a
damp cloth, do not immerse the main body or power cord in water or any
other liquid. Dry thoroughly.
Use
Take care around the hot surfaces of your Cupcake Maker. Steam may escape during
cooking and when the lid is lifted. Use a tea towel or oven glove when opening or closing
the lid to avoid getting burnt.
1. Pre-heat your Cupcake Maker. The red and green lights will illuminate. When the
green light goes out, your Cupcake Maker is ready to use. The green light will go
on and off during use as it maintains the correct temperature.
2. For best results use a piping bag to put the mixture into the cases. Fill the piping
bag with the mixture and add it in circular blobs leaving about 2 cm from the case
top.
3. Carefully place the cakes into the individual holes of your Cupcake Maker.
4. Close the lid.
5. Cook the cupcakes for approximately 8 minutes or until they feel spongy and firm.
6. When they are cooked, slip a non-scratch utensil under each cupcake and
carefully lift them out.
7. Place the cupcakes on a wire rack to cool down completely before icing or
decorating.

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RECIPES
Vanilla Cupcakes
Ingredients:
225g of good quality butter
225g of castor sugar
4 medium eggs
225g of self raising flour
½ Tbsp of natural vanilla extract
Method:
1. Separate the cake cases on to your work top.
2. Put the castor sugar, chopped up butter and vanilla into a food processor.
Then add the sieved flour.
3. Mix it all together for about 1 minute until all the ingredients are combined. A
hand held whisk can also be used to do this.
4. Then add the eggs one at a time and slowly mix until soft and creamy.
5. Cook the cupcakes for approximately 8 minutes or until they feel spongy and
firm.
6. Repeat the process until all the mixture is used.
Alternative Flavours:
Chocolate cupcakes: Use the Vanilla cupcake recipe but instead use 195g of flour and
30g of good quality cocoa powder.
Coffee cupcakes: Use the vanilla cupcake recipe and add 1 tbsp of instant coffee
dissolved in 1 tbsp of warm milk.
Marbled cupcakes: Make equal amounts of vanilla and chocolate mixture and fill the
piping bag with both. Squeeze into the cases in a circular motion to create swirls.
Lemon cupcakes: Substitute vanilla extract with lemon extract or alternatively the zest
of 1 lemon.
Simply Creamy Frosting
This can be used as a base for adding flavours or just delicious on its own.
Ingredients:
200g full-fat cream cheese at room temperature

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100g soft unsalted butter
600g sieved icing sugar
Method:
1. It’s important to sieve the icing sugar first in order to produce a smooth frosting.
2. Add all the ingredients into a food processor and mix for about 1minute until
creamy and smooth.
3. For a creamier result leave mixture to rest in the fridge for about 10 minutes.
Tip: In order to produce a thicker mixture for producing swirls and shapes, slowly add a
little more icing sugar and mix until it’s at the desired consistency. Alternatively you can
add less to make is runnier.
Alternative Flavours:
Vanilla: Add 1 tsp of natural vanilla extract whilst mixing.
Chocolate: Melt 100g of good quality chocolate (preferably 72% cocoa). Allow the
chocolate to cool slightly and then slowly add to frosting mixture using a slow speed
setting on your processor.
Chocolate orange: Melt 100g of chocolate orange. Allow it to cool slightly and then
slowly mix it into the frosting mixture. You can also stir in some orange zest if you want a
stronger flavour.
Coffee: Mix in 1 tbsp of instant coffee that has been dissolved in 1 tbsp of warm milk.
Strawberry: Sieve 3 tbsp of strawberry jam and mix well into the frosting. You can add 1
drop of pink food colouring if desired.
Zesty Orange: Add the grated zest of one orange and mix.
Zesty Lemon: Add the grated zest of 1 lemon and mix.
Smooth orange or lemon: Substitute the fruit zest with either orange or lemon
essences.
Tip: If you are decorating using a piping bag try to avoid frostings with zest or bits in
them for a smoother swirl.
How to pipe frosting
Half fill a piping bag with the frosting and hold firmly at the top.

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Flat plain swirls: Use a plain wide nozzle and slowly swirl icing from the middle into
increasing sized circles to the edge.
Pointy plain swirls: As above but start at the edge, circling towards the centre. Slightly
overlap the previous outward swirl and work the middle blob into a point.
Wide star swirl: Use a wide star nozzle and either pipe from the middle or the edge as
above. This looks attractive when starting a little further from the edge and swirling
towards the middle so the edge of the cake is still visible.
Tip: When using more than one flavour of frosting start with the lightest colour first e.g.
vanilla so you can reuse the bag with a darker colour. If you use a dark colour first it can
cause the lighter flavour to become discoloured.
Royal Icing
Ingredients:
1 medium egg white
225g sifted icing sugar
2-3 drops lemon juice
Method:
1. Beat the egg white until it is foamy.
2. Gradually beat in the icing sugar and lemon juice and continue beating until icing
is snowy white.
Cappuccino cupcakes
Ingredients:
1 batch chocolate cupcakes (see above)
1 batch simply creamy frosting divided into chocolate and coffee flavours chocolate
coated coffee beans
Method:
1. Bake 1 batch of chocolate cupcakes.
2. Separate the simply creamy frosting into two bowls and stir in 50g of melted
chocolate in one and ½ tsp of coffee mixed with a little warm milk into the other.
3. Add the chocolate frosting to a piping bag and pipe a large swirl on to the cakes
using the star nozzle.

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4. Wash the piping bag thoroughly and dry. Then fill with coffee frosting and pipe a
smaller swirl in the centre of each cake.
5. Gently push in a few of the chocolate coated coffee beans into each cake.
6. Finish with a light dusting of cocoa powder.
Neapolitan Cupcakes
Ingredients:
1 batch vanilla cupcakes (see above)
1 batch simply creamy frosting divided into 3 batches, strawberry, chocolate and vanilla
flavours.
Swirl of your favourite ice cream sauce (optional)
Method:
1. Bake 1 batch vanilla cupcakes.
2. Divide the simply creamy frosting into 3 parts; then mix one with 2 tbsp of sieved
jam, one with ½ a tsp of vanilla extract and the last one with 30g of melted
chocolate.
3. Carefully add the vanilla, strawberry and a smaller amount of chocolate to the
piping bag using a teaspoon so they sit side by side in the bag.
4. Using a plain wide nozzle, pipe a large swirl ending with a point in the centre of
each cake.
5. Finish with a smaller drizzle of ice cream sauce if desired.
Rocky Road Cupcakes
Ingredients:
1 batch chocolate cupcakes (see above)
1 batch chocolate frosting
70g melted milk chocolate
Mini marshmallows and popcorn
Handful of glace cherries
Method:
1. Bake 1 batch of chocolate cupcakes.

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2. Pipe a large swirl of chocolate frosting onto each cake; this does not need to be
neat.
3. Press the popcorn and marshmallows into the frosting randomly. Add a little
more frosting if you want to build it higher. You can also add chopped cherries if
you wish.
4. Melt the chocolate in the microwave or over boiling water until smooth.
5. Finish with a large drizzle of melted chocolate on each cake.
Quick cupcake ideas
Candy cupcakes
Swirl strawberry, lemon or orange frosting on to vanilla cupcakes and sprinkle with some
little soft sweets e.g. Yellytots, millions, hundreds and thousands, etc once the frosting
has started to set.
Ribbons and bows
Tie small ribbons that match your cupcake cases to cocktail sticks and push into each
cupcake.
I love Rosie
Buy ready made petal paste roses or crystallise your own petals using rose petals, lightly
whipped egg white and sugar, and place on a vanilla frosted cupcake with a red case.
Pie Crust Ingredients:
1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter
3 x tablespoons ice water
Mix all the ingredients together
1. Roll out the pastry and cut into round shape to fit the well cavities.
2. Open the Cover, put the bigger lower well pastry into the cavities. Press
pastry gently to form a well. Put the fillings inside the well. Cover the well
with another smaller piece of pastry.
3. Close the Cover and lock it with the Locking Clip until you hear it clip into
place. Connect the unit to the mains. The Red Light comes on. It indicates