Swann Fearne SP21040 Guide

LILY
TRUFFLE
PALE
HONEY
PEACOCK
Model: SP21040 (all colours)
FEATURING
TEN DELICIOUS FAVOURITES
STICK BLENDER
CARE & USE INSTRUCTIONS
3-IN-1
www.fearnebyswan.co.uk
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TRUFFLE
"food processors are genius because they do so many jobs ... fast "
“I love making my own dips and hummus at home as well as vegetable mash
and energy balls. All made so much easier with this incredible processor.
I love knowing what’s gone into my food so prepping as much as I can at
home is important to me.”
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LILY
TRUFFLE
PALE
HONEY
PEACOCK
IMPORTANT SAFEGUARDS 04
WHAT’S IN THE BOX 05
HOW TO USE 06
CLEANING & MAINTENANCE 07
WARRANTY 08
BS PLUG 08
TECHNICAL INFORMATION 09
SPARE PARTS 09
DELICIOUS FAVOURITES 10
AFFIX YOUR RECEIPT 22
DISPOSAL OF THE PRODUCT 22
3-IN-1 STICK BLENDER
CARE & USE INSTRUCTIONS
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04 3-IN-1 STICK BLENDER CARE & USE INSTRUCTIONS
IMPORTANT SAFEGUARDS
When using your Fearne by Swan 3-in-1 stick blender especially when
children are present, basic safety precautions should always be followed,
including the following:
1. Read all instructions before using.
2. To protect against electrical shock, do not submerge the mixer or
allow the AC cord or plug to come in contact with water or other
liquids.
3. Unplug the appliance when not in use.
4. 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.
5. Do not use outdoors.
6. Do not let the cord hang over the edge of the table/counter or
touch hot surfaces.
7. Always unplug the appliance before assembling, disassembling and
cleaning the accessories.
8. Before plugging into a socket, check whether your voltage
corresponds to the rating label of the appliance.
9. Don’t plug the appliance into the power supply until it is fully
assembled and always unplug before disassembling the appliance or
handling the blade.
10. The appliance is constructed to process normal household quantities.
11. Short-time operating. Don’t use the blender stick longer than 1
minute, and don’t operate hard food longer than 10 seconds.
12. Always disconnect the appliance from the supply if it’s left
unattended.
13. Please handle with care to avoid injury, never misuse the appliance.
14. Please handle carefully cutting blades are sharp.
15. Appliances can be used by persons with reduced physical, sensory
or mental capabilities or lack of experience and knowledge if they
have been given supervision or instruction concerning use of the
appliance in a safe way and if they understand the hazards involved.
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Fearne By Swan 05
16. Keep hands and utensils out of the container while blending.
A scraper may be used but must be used only when the unit is not
running.
17. This appliance shall not be used by children. Keep the appliance
and its cord out of reach of children.
18. The appliance should be cooled down to room temperature after
each process.
WHAT’S IN THE BOX
1. Speed control dial
2. Low / variable speed
switch (I)
3. High speed switch
(II)
4. Motor unit
5. Blend head
6. Whisk holder
7. Whisk
8. Chopping bowl lid
9. Chopping blade
10. 500ml chopping
bowl
11. Bowl slip mat /
lid
12. Cup slip mat / lid
13. Tall blending cup
(max. 800ml)
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06 Fearne By Swan
HOW TO USE THE STICK BLENDER
The stick blender is perfectly suited for preparing dips, sauces, soups,
mayonnaise and baby food as well as for mixing and milkshakes.
1. Turn the blender stick on the motor unit until it locks.
2. Introduce the hand blender in the vessel, and then press the switch
(I) to operate it.
3. Don’t use the hand blender longer than 1 minute.
4. Caution: The blade is very sharp.
5. Caution: Don’t operate food without water.
HOW TO USE THE WHISK
Use the whisk only for whipping cream, beating egg whites and mixing
sponges and Ready-mix desserts.
6. Inset the whisk into the whisk holder, and then turn the gear box
on the motor unit until it locks.
7. Place the whisk in a vessel and then press the switch (I) to operate it.
8. Don’t use the whisk longer than 2 minutes.
HOW TO USE THE CHOPPER
1. Chopper is perfectly suited for hard food, such as chopping meat,
cheese, onion, herbs, garlic, carrots, walnuts, almonds, prunes etc.
2. Don’t chop extremely hard food, such as ice cubes, nutmeg, coffee
beans and grains.
Before chopping…
1. Carefully remove the plastic cover from the blade. Caution: the
blade is very sharp! Always hold it by the upper plastic part.
2. Place the blade on the centre pin of the chopper bowl. Press down
the blade and lock bowl. Always place the chopper bowl on the
anti-slip base.
3. Place the food in the chopper bowl.
4. Place the chopping bowl lid on the chopper bowl.
5. Turn the motor unit on the chopping bowl lid until it locks.
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3-IN-1 STICK BLENDER CARE & USE INSTRUCTIONS 07
6. Then press switch (I) to operate the chopper. During the processing,
hold the motor unit with one hand and the chopper bowl with the
other.
7. After use, turn the motor unit off the chopping bowl lid.
Food Max Running times Prep Speed
Meat 250g 15-20 Seconds 1~2cm II
Nuts 100g 15-20 Seconds /II
Cheese 100g 15-20 Seconds 1~2cm II
Bread 80g 8 Seconds 1~2cm II
Onions 150g 8 Seconds 1~2cm II
Biscuits 150g 8 Seconds 1~2cm II
Flour 300g 10 seconds /II
Water 180g 10 seconds /II
Barm 8g 10 seconds /II
Sugar 8g 10 seconds /II
Salt 8g 10 seconds /II
PROCESSING GUIDE
CLEANING & MAINTENANCE
Cleaning the motor unit and chopping bowl lid with a damp cloth only.
Do not immerse the motor unit in water.
1. Always unplug the appliance before cleaning.
2. All other parts can be cleaned in the dishwasher. However, after
processing very salty food, you should rinse the blades right away.
3. When processing food with colour, the plastic parts of the appliance
may become discoloured, wipe these parts with vegetable oil before
placing them in the dishwasher.
4. The blades are very sharp, handle with care.
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08 3-IN-1 STICK BLENDER CARE & USE INSTRUCTIONS
2 YEAR WARRANTY
is product is guaranteed for 2 years from the date of original
purchase. If any defect arises due to faulty materials of workmanship the
faulty products must be returned to the place of purchase. Refunds or
replacement is at the discretion of the store.
e following conditions apply:
1. e product must be returned to the retailer with proof of purchase.
2. e product must be installed and used in accordance with the
instructions contained in this instruction guide.
3. It must be used only for domestic purposes.
4. It does not cover wear and tear, damage, misuse or consumable parts.
5. Swan Products Ltd has limited liability for incidental or consequential
loss or damage.
6. is guarantee is valid in the UK and Eire Only.
BS PLUG
The wires in the mains lead are coloured in accordance with the
following code:
BLUE.......................NEUTRAL
BROWN ..................LIVE
As the colours of the wire in the mains lead of this appliance may not
correspond with the colour markings identifying the terminals on your
plug, proceed as follows:
e wire which is coloured BLUE must be connected to the terminal
which is marked with the letter N or coloured black. e wire which is
coloured BROWN must be connected to the terminal which is marked
with the letter L or coloured red.
WARNING: DO NOT CONNECT ANY WIRE TO THE EARTH
(E) TERMINAL
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Fearne By Swan 09
TECHNICAL INFORMATION
Model: SP21040
220-240V ~50Hz 800W
Distributed by Swan Products Ltd,
PO Box 3117, Stoke-on-Trent,
ST4 9GD
© 2017 Swan Products Ltd
Made in China
SPARE PARTS
When ordering spare parts, please use the references below:
Part No: Description:
SP21040HON005 Blend head (Pale honey)
SP21040LYN005 Blend head (Lily)
SP21040PKN005 Blend head (Peacock)
SP21040TEN005 Blend head (Truffle)
SP21040HON006 Whisk holder (Pale honey)
SP21040LYN006 Whisk holder (Lily)
SP21040PKN006 Whisk holder (Peacock)
SP21040TEN006 Whisk holder (Truffle)
SP21040N007 Whisk
SP21040HON008 Chopping bowl lid (Pale honey)
SP21040LYN008 Chopping bowl lid (Lily)
SP21040PKN008 Chopping bowl lid (Peacock)
SP21040TEN008 Chopping bowl lid (Truffle)
SP21040N009 Chopping blade
SP21040N010 500ml chopping bowl
SP21040HON011 Bowl slip mat/lid (Pale honey)
SP21040LYN011 Bowl slip mat/lid (Lily)
SP21040PKN011 Bowl slip mat/lid (Peacock)
SP21040TEN011 Bowl slip mat/lid (Truffle)
SP21040HON012 Cup slip mat/lid (Pale honey)
SP21040LYN012 Cup slip mat/lid (Lily)
SP21040PKN012 Cup slip mat/lid (Peacock)
SP21040TEN012 Cup slip mat/lid (Truffle)
SP21040N013 Tall blending cup
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“I get loads out of making food! e whole
process brings me joy. From chopping,
mixing, just that whole lovely cathartic
process and then the best bit, eating it.”
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BAKE HAPPY WITH FEARNE ONLINE:
Simple & easy to make recipes to
help get you started.
DELICIOUS
FAVOURITES
TEN
FOR MORE INSPIRATION
AND ALL THINGS FEARNE, GO TO:
www.fearnebyswan.co.uk
CASHEW AND PECAN BUTTER 12
BEETROOT DIP WITH CARROT AND RED PEPPER 13
SWEET POTATO HUMMUS 14
LENTIL WINTER WARMER SOUP 15
CORN FRITTERS WITH HONEY YOGHURT 16
SPELT AND SEED LOAF 17
NUT & SEED ENERGY BAR 18
BANANA BREAD 19
CHOCOLATE AND ALMOND CAKE 20
BLUEBERRY SCONES 21
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3-IN-1 STICK BLENDER CARE & USE INSTRUCTIONS
12
METHOD
Preheat the oven to 180°C / 160°C fan / 350°F / gas mark 4.
Spread the nuts out on a baking tray and roast in the oven for
6-7 minutes, or until a shade darker and aromatic, taking care
not to let them burn. Once roasted, remove the nuts and leave
to cool completely.
Add the cooled nuts into the Fearne by Swan food processor and blitz
until the nuts transform into a creamy smooth butter. Depending on
the strength of your processor, this can take anything from 3 – 6
minutes, as the natural oils within the nuts slowly release, aiding the
process. Add in a good pinch of salt to taste and blitz to combine.
Transfer to an airtight container.
INGREDIENTS
150g raw unsalted cashew nuts
100g raw pecan nuts
Sea salt
CASHEW AND PECAN BUTTER
MAKES 1 JAR OF 240g
PREP TIME: 10 MINS
PLUS COOLING TIME
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Fearne By Swan 13
METHOD
Preheat the oven to 200°C / 180°C fan / gas mark 6.
Wrap the beetroot in foil and roast for 50 - 60 minutes until
completely tender. Remove, peel off the skin and leave to cool
completely.
Add the cooled beetroot to the Fearne by Swan food processor
together with the yoghurt, tahini, lemon zest and juice, olive oil
and thyme and blitz until smooth. Season to taste with salt and
pepper. Thin with one tablespoon of water at a time until you
reach your desired consistency.
Serve with the coriander leaves and olive oil drizzled over and the
carrot and red pepper batons to dip into.
INGREDIENTS
5 raw beetroot
3 tbsp Greek or soy yoghurt
2 tbsp tahini
Juice and zest of half a lemon
2 tbsp extra virgin olive oil,
plus more to serve
1 tsp fresh thyme leaves
Sea salt and pepper
1 tbsp coriander leaves,
to serve
Carrot and red pepper batons,
to serve
BEETROOT DIP WITH CARROT
AND RED PEPPER
SERVES 4
PREP TIME: 15 MINS
COOKING TIME: 60 MINS
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14 Fearne By Swan
METHOD
Preheat the oven to 200°C / 180°C fan / gas mark 6.
Wrap the sweet potato in foil and roast for 40 – 50 minutes until
completely tender. Remove, cut in half lengthways, scoop out the
flesh and leave to cool completely. Discard the skin.
In the Fearne by Swan food processor blitz together the sweet
potato flesh and the remaining ingredients, apart from the parsley,
until completely smooth. Thin with one tablespoon of water at a
time until you reach your desired consistency.
Taste and adjust the seasoning if necessary with a little more salt.
Serve in a bowl with a little ground cumin and parsley scattered
over and some olive oil drizzled on top.
INGREDIENTS
1 large sweet potato
1 x 400g tin chickpeas, drained
and rinsed
2 garlic cloves, peeled
100g tahini
Zest and juice of half a lemon
3 tbsp extra virgin olive oil,
plus extra to drizzle over
½ tsp ground cumin, plus extra
to sprinkle over
½ tsp ground coriander
1 tsp sea salt
1 tbsp flat leaf parsley leaves,
roughly chopped
SERVES 4
SWEET POTATO HUMMUS
PREP TIME: 15 MINS
COOKING TIME: 45 MINS
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3-IN-1 STICK BLENDER CARE & USE INSTRUCTIONS 15
METHOD
Put the oil into a large pot set over a medium heat. Add in the
onion and cumin and sauté for 5 minutes. Add in the garlic and
sweat out for another 5 minutes until the onion is translucent.
Season well with salt and pepper.
Add in the stock, potato, carrot, tomatoes and lentils and bring to
a boil. Skim off any foam that rises to the surface. Reduce the heat
and simmer for 30 - 35 minutes until the vegetables and lentils
are cooked through. Taste and adjust the seasoning with salt and
pepper if necessary. is will depend on the quantity of salt in the
vegetable stock you used, so make sure to add a little at a time,
tasting as you go.
Using the Fearne by Swan 3-in-1 stick blender, process the soup
until completely smooth. Divide between bowls, drizzle over a
little extra virgin olive oil and scatter with parsley.
Serve immediately with flaked almonds and a little sea salt.
INGREDIENTS
1 tbsp olive oil
2 onions, finely chopped
2 tsp ground cumin
4 garlic cloves, crushed
1 litre vegetable stock
2 potatoes, diced
1 carrot, peeled and diced
200g baby plum tomatoes
120g red lentils
Sea salt and pepper
1 tbsp extra virgin olive oil
1 tbsp flat leaf parsley,
roughly chopped
LENTIL WINTER WARMER SOUP
SERVES 4
PREP TIME: 10 MINS
COOKING TIME: 40 MINS
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16 3-IN-1 STICK BLENDER CARE & USE INSTRUCTIONS
METHOD
Place the flour and baking powder in a large bowl, using either
the Fearne by Swan hand mixer or stand mixer slowly whisk in the
milk and beaten egg, until well combined with no lumps. Add in
the onion, corn, parsley, half the chopped mint, ground cumin, 1
tsp sea salt and a few grindings of black pepper. Stir everything
together to combine.
Place 1 tbsp of olive or vegetable oil in a large, non-stick frying
pan and set over a medium-high heat. Once hot, add on 2 level
tbsp’s of batter for each fritter and flatten into little rounds. Fry
in batches, without over crowding the pan, for about 3 minutes on
each side, until they are golden brown and cooked through.
Combine together the yoghurt, honey and remaining mint and
season with salt and pepper. Plate up a little stack of fritters
(about 4 per person) and serve with the yoghurt on the side for
dipping into.
INGREDIENTS
120g white spelt flour
½ tsp baking powder
100ml milk
1 egg, lightly beaten
100g onion, very finely chopped
400g corn, drained and rinsed
15g parsley, finely chopped
20g mint, finely chopped
1.5 tsp ground cumin
Sea salt and pepper
Olive or vegetable oil to fry
250g Greek yoghurt
2 tbsp honey
CORN FRITTERS
WITH HONEY YOGHURT
MAKES 16
PREP TIME: 15 MINS
COOKING TIME: 10 MINS
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Fearne By Swan 17
INGREDIENTS
500g wholegrain spelt flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp sea salt
100g sunflower seeds
20g chia seeds
60g raisins
1 tbsp maple syrup
550ml tepid water
METHOD
Preheat the oven to 200°C / 180°C fan / 400°F / gas mark 6. Lightly
grease a 1kg loaf tin and line with baking parchment.
Add all the dry ingredients to the bowl of the Fearne by Swan stand
mixer fitted with a dough hook, and mix everything together on a
low speed. Add in the maple syrup and water and mix on a slightly
higher speed until just combined.
Pour into the loaf tin and bake in the oven for 50 minutes, then
carefully remove the loaf from its tin and continue to bake for a
further 10 minutes.
Remove the loaf from the oven and leave to cool. Once cool cut into
slices and enjoy with butter or coconut oil and jam.
SERVES 8 - 10
SPELT AND SEED LOAF
PREP TIME: 5 MINS
COOKING TIME: 60 MINS
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18 Fearne By Swan
INGREDIENTS
300g dark chocolate, min 70%
130g jumbo oats
130g raw cashew nuts
200g pitted dates
4 tbsp brown rice syrup
60g almond, cashew
or peanut butter
3 tbsp pumpkin seeds
3 tbsp sunflower seeds
2 tbsp linseeds
3 tbsp coconut oil, melted
EQUIPMENT
24cm x 16cm baking tray
or Tupperware box, lined
with cling film.
METHOD
Preheat the oven to 180°C / 160°C fan / 350°F / gas mark 4.
Roast the oats and cashew nuts for 8 – 10 minutes until a shade
darker and aromatic. Remove and leave to cool completely.
Place the dates, brown rice syrup and almond butter into the Fearne
by Swan food processor and process down to a paste.
Add in the oats, cashew nuts, seeds and melted coconut oil and pulse
on and off until the nuts and seeds are roughly chopped and all the
mixture has come together.
Transfer the mixture to the lined baking tray and flatten out with the
back of a wet spoon until well compacted and smooth. Cover and
refrigerate for 2 hours or until very well chilled.
When ready to serve, slice into bars. Store in an airtight container
for up to a week.
SERVES 8 - 10
NUT & SEED ENERGY BAR
PREP TIME: 15 MINS
PLUS COOLING TIME
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19
3-IN-1 STICK BLENDER CARE & USE INSTRUCTIONS
INGREDIENTS
120g coconut oil or unsalted
butter, at room temperature
200g coconut palm sugar
2 eggs, beaten
4 very ripe bananas, peeled and
mashed with a fork
2 tbsp rice milk
350g white or wholegrain
spelt flour
½ tsp fine sea salt
1 tsp baking powder
1 tsp bicarbonate of soda
60g walnuts, roughly chopped
METHOD
Preheat the oven to 180°C / 160°C fan / 350°F / gas mark 4. Grease
a 20cm x 10cm loaf tin and line with baking parchment.
In the bowl of the Fearne by Swan stand mixer fitted with a paddle
beater, cream together the coconut oil or butter and sugar until
light and fluffy, then gradually beat in the eggs, mashed banana
and milk until well combined.
In another bowl combine together the remaining ingredients.
Gradually mix this in, until it has just come together.
Transfer the mixture to the lined loaf tin and bake for about 55-65
minutes, until a skewer comes out clean. If the top is browning too
quickly, cover with tinfoil. Cool in the tin for 10 minutes, then turn
out onto a wire rack to cool completely. Serve in slices as it is, or with
a little butter.
SERVES 8 - 10
BANANA BREAD
PREP TIME: 15 MINS
COOKING TIME: 70 MINS
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20 3-IN-1 STICK BLENDER CARE & USE INSTRUCTIONS
INGREDIENTS
300g dark chocolate, min 70%
cocoa solids
225g coconut oil or unsalted
butter
100g pitted medjool dates
6 eggs
100g ground almonds
200g coconut palm sugar
1 tsp vanilla extract
¼ tsp sea salt, plus extra to serve
Cocoa powder to dust
2 tbsp flaked almonds
METHOD
Preheat the oven to 160°C / 140°C fan / gas mark 3 and grease and
line a 22cm round spring form tin.
Melt 250g of the chocolate and coconut oil or butter in a heatproof
bowl over barely simmering water.
Meanwhile, add the medjool dates and 2 of the eggs to the Fearne
by Swan food processor and blitz until the dates are very finely
chopped, transfer to the bowl of the Fearne by Swan stand mixer
with a whisk attachment.
Whisk in the remaining 4 eggs, ground almonds, coconut palm
sugar, vanilla and salt. Increase the speed to high and whisk in the
melted chocolate and coconut oil until everything has come together,
resulting in a thick, shiny mixture.
Pour the mixture into the cake tin and bake for 35-45 minutes, or
until the cake is set but with a little wobble in the centre. Cover
with foil if the top is browning too quickly. Leave the cake to cool
completely, then remove from the tin.
To serve, dust the cake with cocoa powder and sprinkle over the
flaked almonds and a little sea salt.
SERVES 12
CHOCOLATE AND ALMOND CAKE
PREP TIME: 15 MINS
COOKING TIME: 45 MINS
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