Sanlida CHEFLEE SM-1519N User manual

Instruction Manual
SM-1519N Stand Mixer
Sanlida Elcetrical Technology CO.,Ltd 101,building a,27 jiangjunmao community,Wulian
community,Longgang street,Longgang District,Shenzhen,GD,P.R. China

V211201

General Safety Instructions
Read the operating instructions carefully before putting the appliance into operation and keep
the instructions including the warranty, the receipt and, if possible, the box with the internal
packing. If you give this device to other people, please also pass on the operating instructions.
Read all instructions.
To protect against risk of electrical shock do not put base in water or other liquid.
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 are closely
supervised and instructed concerning use of the appliance by a person responsible for their
safety. Close supervision is necessary when any appliance is used by or near children. Children
should be supervised to ensure that they do not play with the appliance.
Turn the appliance OFF, then unplug from the outlet when not in use, before assembling or
disassembling parts and before cleaning. To unplug, grasp the plug and pull from the outlet.
Never pull from the power cord.
Avoid contacting moving parts.
Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions,
or is dropped or damaged in any manner. Contact the manufacturer at their customer service
telephone number for information on examination, repair, or adjustment.
The use of attachments not recommended or sold by the manufacturer may cause fire, electric
shock or injury.
Do not use outdoors.
Do not let cord hang over edge of table or counter.
Keep hands, hair, clothing, as well as spatulas and other utensils away from beaters during
operation to reduce the risk of injury to persons, or damage to the mixer.
Remove beaters from mixer before washing.
Household use only.
Special safety Instructions for this Machine
Only operate this machine under supervision.
Do not interfere with any safety switches.
Do not insert anything into the rotating hooks while the machine is working.
Place the machine on a smooth, flat and stable working surface.
Do not insert the mains plug of the machine into the power socket without having installed all the
necessary accessories.
This appliance has a polarized plug(one blade is wider than the other) to reduce the
risk of electric shock. This plug will fit in a polarized outlet only one way. If the plug is
not fully plugged into the socket, reverse the plug. If it still does not fit, contact a
qualified electrician. Do not modify the plug in any way.
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Main parts and standard parts：
1.Output Shaft 2.Lifting Knob 3.Speed Knob 4.Bowl
5.Dough Hook 6.Beater 7.Whisk 8.Anti-Dust Cover
9.Scraper 10.Egg White Separator 11.Splash Guard
Name of different parts
Power consumption: 660 Manufacturer: Sanlida Elcetrical Technology CO.,Ltd
Model: SM-1519N Rated voltage: 120V
Frequency: 60Hz Protection class: ll
Product Specifications
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How to use the machine
1.Before use, wash the accessories by clean water, and then dry.
2.Place the machine on a flat, clean and dry table. Press the head of the machine by left hand,
and turn down the lifting knob by right hand (2) Step1. The upper body will lift up automatically.
(PG 1 & 2).
3. Install the pot cover into the stirring end Step2. of the machine as per Pg2
4. Weigh the food and water to be processed into the mixing bowl, then assemble the mixing
bowl (4) on the machine step 3, rotate clockwise until the buckle is screwed in and locked
step 4; (Pg3)
5.Do not exceed the amount of dough - the total weight can hold up to 1.5kg;
6.Install the required accessories (5), (6) and (7) (only one of the three can be used at a time)
onto the head mixing output shaft (1) step 5, push the accessories to the top, and then turn a
quarter turn counterclockwise to the locking position step 6; (PG4&5)
7.Press the head of the machine, the machine will automatically lock the head. Lifting button
(2) step 7, which is in the horizontal position; (Pg6).
8.Control speed knob (3) to the position of 0 to make the appliance stop. And then plug in the
plug and turn on the power switch.
9.Control speed knob (3) to the required speed - start mixing;
10.After the dough meets the requirements, turn the speed knob (3) back to gear 0 to finish.
11.Press the head of the machine by hand, rotate the lifting knob (2) clockwise, lift the upper
body, rotate the mixing bowl counterclockwise, remove the mixing bowl and take out the dough.
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Use Suggestions
Accessories Picture Speed Time（min）Max Operation method
Dough hook
Beater
Whisk
1 speed run for 30s, the 2
speed run for 30s, and then
the 3 speed run for 2 min to
3 min to form a cluster.
1000g flour
and538g water
1-3
2-4
5-6
3-5
3-10
3-10
660g flour
and 840g water
3 egg whites
（Minimum）
2 speed run for 20s, the 4
speed run for more than
2min40s
Open 5 or 6 speed to run
3min above.
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1. Adjusting the levels and using the dough hook for no more than 1.5kg of mixture.
2. When using this equipment to knead dough in winter or cold and dry areas, in order to
improve the performance of the machine and the fineness of the dough, it is recommended to
use warm water to knead the dough and add 10-20g more water appropriately.
3. Always start at a low speed and then gradually increase the speed to avoid food splash.
4. Frozen ingredients, such as frozen butter, cheese, etc., should be taken out of the refrigerator
in advance for softening until thawing before being mixed.
5. In order to avoid the influence of eggshell or rotten eggs, you should put the eggs into other
containers firstly to make sure the eggs are in good condition, and then pour them into the
mixing bowl.

Toast bread
Ingredients: 270g high-gluten flour, 30g low-gluten flour, 1 egg, 3g salt, 55g sugar, 4g yeast,
80g light cream, 10g milk powder, 90g water.
Process:
1. Put all the ingredients into the mixing bowl, use dough hook to knead the ingredients to
dough at levels 1-3.
2. Keep the mixture in a warm place and allow fermenting to double its size.
3. Knead thoroughly once more, remove from the bowl and divided it into 3 portions, cover the
dough with preservative film for 15 minutes
4. Take one portion and roll it into a tongue shape, fold both sides toward the middle, and roll it
up from bottom to top. After all three are rolled, cover the rolls with preservative film for 15 minutes
5. After finishing 3 servings, put them into the mold for the 2nd fermentation, ferment to 80% of
the mold height. set fire up and down at 170℃ and bake for 40 minutes, then remove the mold
and put it on the grill to cool down.
Butter bread
Ingredients: 375g high-gluten flour, 180g milk, 35g butter, 30g sugar, 11g milk powder, 4g yeast, 3g salt, 1 egg
Process:
1. Put all the ingredients into the mixing bowl except the butter, leaving 10g of egg for the
final brushing.
2. Use dough hook to mix at levels 1-3, after forming dough, add softened butter and continue
kneading into glove film status.
3. Cover the mixture with preservative film and allow fermenting to double its size in a warm place.
4. Knead thoroughly once more, remove from the bowl and divided it into 10 portions. Take a
portion of the dough and roll it into an oval shape, then roll it up from top to bottom.
5. Place the greased paper on the baking tray, then put the rolled bread dough on the tray,
allow fermenting to double its size in a warm place.
6. Brush the egg liquid on the bread dough surface, preheat the oven to 160, put the bread
dough at the middle layer and bake for 20 minutes.
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Recipe

French bread
Ingredients: 250g high-gluten flour, 50g low-gluten flour, 150g water, 10g sugar, 3g yeast powder, 1g edible salt.
Process:
1. Put all the ingredients into the mixing bowl, use the dough hook to mix at levels 1-3, and
knead the dough into a dough shape.
2. Cover the mixture with preservative film and allow fermenting to double its size in a warm place.
3. Knead thoroughly once more, remove from the bowl and divided it into 4 portions. Take a
portion of the dough and roll it into an oval shape, then roll it up from top to bottom.
4. Then cover with preservative film and allow fermenting to double its size.
5. Brush the surface with sesame oil, preheat the oven to 180°C, put the bread dough at the
middle layer and bake for 20 minutes.
Original cake
Ingredients: 100g cake flour, 5 eggs, 50g edible oil, 80g sugar, a small amount of lemon juice,
55g milk.
Process:
1. Separate the egg white and egg yolk, add 20g sugar into the egg yolk, mix with egg beater
at level 6 until the sugar is completely melted. Add milk and continue to stir evenly at level 6
2. Pour edible oil and continue beating until fully emulsified.
3. Pour the cake flour through a sieve, and stir evenly into a fine egg yolk paste.
4. Put a few drops of lemon juice into the egg white, add sugar in three times and beat with an
egg beater until it is cotton-like.
5. Take 1/3 of the egg white, put them in the egg yolk paste and stir evenly, pour the paste back
to the remaining egg white and stir evenly to a fine cake paste
6. Brush edible oil on the surface of cake mold, then pour the cake paste into the mold
7. Preheat the oven to 150℃, set upper and lower pipe heating mode and baking time 50
minutes, then bake it till golden color.
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Chocolate cake
Ingredients: 150g egg liquid, 50g pure milk, 40g cocoa powder, 80g white sugar.
Process:
1. Add 150g egg liquid, beat with egg beater at level 6 until it is cotton-like, then take it out and
set aside
2. Put 80g white sugar, 50g milk, and 40g cocoa powder into a bowl and stir into a fine powder
with a stirring paddle at level 6.
3. Pour the prepared fine powder into the beaten egg liquid and mix well.
4. Pour the mixed raw materials into the oil-brushed baking tray mold and put it in the oven for
baking at 180°C.
5. After being baked and shaped, take them out from the mold and wait for cooling down
before eating
Chocolate ice cream cake
Ingredients: 140g cream cheese, 140g dark chocolate, 220g milk, 100g powdered sugar, 240g
whipped cream, 2g edible salt.
Process:
1. The outside of the square mold is wrapped with tin foil, and put a circle of baking paper inside
2. Add powdered sugar and a pinch of salt into cream cheese and mix it with a stirring paddle.
3. Chop the dark chocolate and heat it to melt, pour the melted chocolate into the cheese, then
use a stirring paddle to stir evenly. Take it out and place it on a tray for later use.
4. Put whipped cream in the pot and then stir until it is almost cotton-like.
5. Add the whipped cream in 2 times into the chocolate cheese and stir evenly, then pour the
milk into it in 2 times and mix it well again.
6. Finally, pour it into the mold and put it in the refrigerator for several hours. Take it out and
de-mould it.
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Homemade Pizza
Raw materials: 170g high-gluten flour, 100g water, 1.5g edible salt, 15g white sugar, 2g yeast,
15g butter, and some stuffing.
Process:
1. Put 170g high-gluten flour, 100g water, 1.5g edible salt, 15g sugar, and 2g yeast into the
mixing bowl. Mix with dough hook at levels 1-3. After kneading into dough, add butter and
continue to knead until it can pull out to be a flexible film
2. Leave the dough fermenting to double its size in a warm place.
3. During the fermentation, the pizza stuffing can be made and reserved for future use.
4. Knead thoroughly once more, take half of the dough to roll it round and relax for 5 minutes,
then use a rolling pin to gently roll it to the size of a pizza pan, put it on the pizza pan, press it
around the pizza pan with your hands, finally use a fork to make small holes.
5. Set the upper and lower tube heating mode of the oven, preheat 200°C. Brush the pie mold
base with olive oil first, then scoop the pizza sauce and spread it evenly, and then, sprinkle a
little mozzarella cheese and shredded onion, put the 8-inch pizza pan in the second layer of
the preheated oven and bake for 8 minutes.
6. When the time is up, take out the pizza pan and spread a layer of bacon. Here you can put
your favorite food and prepared stuffing in order.
7. Put it in the preheated oven, set the working time for 15 minutes until the cheese is melted
and the crust is golden.
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Linseed Bread Rolls
Ingredients: 30g linseed, 40g water, 250g bread flour, 3g dry yeast, 30g sugar, 3g salt, 10g
milk powder, 20g butter, 15g egg liquid
Process:
1. Soak the 30g linseed into 40g water for 12 hours
2. Put 250g bread flour, 3g dry yeast, 30g sugar, 3g salt, 10g milk powder,150g water into the
mixing bowl, use dough hook to knead the ingredients to dough at levels 1-3, and then add 20g
butter and continue to knead the dough until smooth, then add soaked linseed until the dough
is well kneaded. Cover with preservative film and allow fermenting to double its size in a
warm place.
3. Knead thoroughly once more, remove from the bowl and divided into six rolls. After being
rounded, cover the rolls and allow fermenting at 38°C for 1 hour.
4. After the fermentation is finished, brush the surface of the bread with egg liquid, put it on
penultimate layer in the preheated oven, set fire up and down at 180℃ and bake for 20 minutes,
then remove the mold and put it on the grill to cool down.

Analysis of common problems
Phenomenons Causes
It may be that the machine runs
too long, or the ambient temperature
is too high, resulting in the machine's
motor temperature being too high;
the machine starts the overheating
protection program, automatic
shutdown.
Solutions
The machine suddenly
stops working during use.
Speed reset to "0", unplug the power,
wait for the machine to return to room
temperature and then it can be
restarted (generally need 15-30
minutes, the room temperature
varies cooling time).
Check if the plug is in good contact
with the socket.
Turning the speed knob
but machine does not run.
Verify that the power plug is plugged
into the outlet.
Check if the power is out.
Check if the lifting knob spring
back in place.
Wait for power before operating
Make sure the headstock is stuck
in place.
Excessive noise when the
machine is running
1.The machine will work louder in
high gear than in low gear.
2.The amount of food stirred is too
large, resulting in overloading the
machine.
3.Voltage is unstable.
4.Working time is too long.
1. Choose the right speed to stir food
according to the recommendations
in the manual
2. Reduce the amount of stirring.
3.If the voltage is unstable, wait for
the voltage to stabilize before using.
4.If the working time is too long, stop
and cool down for a while
before using.
The machine speed
drops, or the speed
is unstable
1.Whether the room temperature is
low, causing the lubricant in the
machine to harden.
2.The ingredients stirred are too
hard and too much, resulting in too
much load on the machine.
3.Whether the voltage suddenly
becomes low.
1.Remove the mixing bowl and let
the machine idle for 5 minutes to
soften the lubricant in the machine
and restore the speed stability.
2.Reduce the mixing volume and
let the machine work according to
the normal workload.
3.When the voltage is stable, use
the machine again.
Machine swaying and
shaking when working
1.Check if the foot pad on the base
is off.
2.Whether the machine is placed
on a smooth and flat countertop
for use.
1.Check if the foot pad on the base
is off.
2.Place on a smooth and flat
countertop for use
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Check that the anti-splash cover is in
place and the mixing bowl is
assembled.
The headstock can't
spring back to reset after
putting on the anti-splash
cover and mixing bowl
Rotate the anti-splash cover and
assemble it in place, and assemble
the mixing pot in place.
Black powder falls onto the dough
at the mixing head.
Dough darkening found
after use
Please check that the mixing head
and hook are dry and that no water
or dust is present on the surface
before use.
Cleaning
Body Cleaning 1. Do not immerse the machine in the water. Do not use water to shower
directly on top of the machine to prevent the host body from entering the water
to avoid short circuits, electric shock, leakage, rust, and other failures.
2. Do not use a dripping wet towel to wipe the machine
3. Do not use detergent/vinegar/salt and other corrosive, strongly acidic, strong
alkaline cleaning products to clean the machine body, otherwise accessible to
damage the machine's surface.
Accessory Cleaning 1. The bowl, dough hook, beater and whisk are all dishwasher safe & FDA
approved. Do not use sharp and rough tools such as wire balls to brush the
accessories. Otherwise, it is easy to damage the surface of these accessories.
If it’s been destroyed you shall not put them into your dishwasher anymore.
2. Do not soak for a long time in detergent, saltwater, vinegar, and other
corrosive liquids; use in time to clean accessories.
3. After cleaning, dry the accessories, mainly to keep the internal parts
dry in time.
Special Cleaning 1. The rotating output shaft will produce a bit of black trace due to high speed
and friction when the machine is working. After each use, please clean it
promptly and keep the part dry.
2. Pay attention to the sharp blade and related sharp edge parts or accessories.
Preservation and
maintenance
1. You can use olive oil to apply on the blade's surface, knife plate, and mixing
pot to ensure the dry and wet environment to oxidize it.
2. When not in use, you can cover the machine with the anti-dust cover and
place it in a dry environment.
Disposal
Do not dispose of the device in normal domestic waste.
Dispose of the device over a registered waste disposal firm or through your communal
waste disposal facility.Observe the currently valid regulations. In case of doubt, consult
your waste disposal facility.
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