product safety Please read these instructions before operating this appliance and retain for future use.

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3 product safety Please read these instructions before operating this appliance and retain for future use.! This product is not suitable for use by children, and may not be suitable for persons requiring supervision unless they receive instruction by a competent person on how to safely use the product. Children should be supervised to ensure that they do not play with the product.! Never use this appliance for anything other than its intended use. This appliance is for household use only. Do not use this appliance outdoors.! Always ensure that hands are dry before handling the plug or switching on the appliance.! Always use the appliance on a stable, secure, dry and level surface.! Never let the power cord hang over the edge of a worktop, touch hot surfaces or become knotted, trapped or pinched.! The power cord is not replaceable by the user. Always return the appliance if the power cord is damaged to avoid any hazard.! Do not use the appliance if it has been dropped or if there are any visible signs of damage.! Never immerse any part of the appliance or power cord and plug in water or any other liquid.! This appliance must not be placed on or near any potentially hot surfaces (such as a gas or electric hob).! Ensure the appliance is switched off and unplugged from the supply socket if it is left unattended, when it is not in use, when fitting or removing attachments or before cleaning. Never leave the appliance unattended when it is in use.! Remove attachments from the appliance before washing or cleaning them.! Keep fingers, hair and clothing away from the moving parts of the appliance when it is in use.! Do not attempt to eject, fit or remove attachments until the appliance has come to a complete stop.! Never use any accessory or attachment not recommended by the manufacturer.

4 features and parts Mixer stand/bowl turntable Two speed turntable provides a powerful and thorough mixing action Stainless steel bowl Detachable hand mixer Can be detached from the stand for hand use. Beater release button Press the beater release button to remove the beaters or dough hooks On/off switch and 5-way speed selector Turns your mixer on or off and selects one of 5 speed ranges. When used in conjunction with the speed range selector switch, up to 10 speeds can be selected. 6. Speed range selector switch Selects the high or low range of mixer speeds. Used in conjunction with the 5-way speed selector. 7. Boost button When held down, operates your mixer at its highest speed. 8. Mixer head lock release button Press to release the head lock and tilt or lower the mixer head. 9. Hand mixer release button When the mixer head is in the raised position the button can be pressed to detach the hand mixer. 10. Bowl speed control Selects Off, Hi or Lo speed for the mixing bowl turntable 1 Dough hooks These strong stainless steel hooks are ideal for kneading dough and cookie mixes. 1 Beaters Suitable for making cakes, biscuits, pastry, scones, icing, fillings, etc. 1 Whisk beaters Suitable for eggs, cream, fatless sponges, mousses, soufflés, meringues, pancakes, batters, etc. 14 Spatula

5 Due to our policy of continuous improvement, the actual product may differ slightly from the one illustrated in these instructions.

6 using your mixer on the stand Before first use Make sure your mixer is switched off and unplugged from the mains supply socket before cleaning, detaching or fitting it to the mixer stand or before fitting or removing the beaters or dough hooks. Before using your mixer for the first time, wash the beaters, dough hooks, spatula and stainless steel bowl in warm, soapy water. Rinse and dry thoroughly. Do not use harsh abrasives, chemicals or oven cleaners. Using a damp cloth or sponge, wipe the exterior of the hand mixer and mixer stand. Dry thoroughly. Using Always avoid contact with moving parts while the appliance is in operation. Keep hands, hair, clothing as well as other utensils away from the beaters/dough hooks during operation. Never attempt to remove or replace the beaters/dough hooks whilst your food mixer is in operation, or plugged in to the mains supply. Ensure that your mixer is unplugged from the supply socket and the speed selector is set to 0 (off). Press the mixer head lock release button and raise the mixer stand head until it clicks. Position the lower rim of the stainless steel mixing bowl over the mixing bowl turntable. Rotate the mixing bowl in a clockwise direction until it clicks into position. Connect the hand mixer to the mixer stand by locate the two prongs on the stand into the two rectangular holes in the heel of the hand mixer. Press the hand mixer down until it clicks into place. Ensure that the hand mixer and mixer stand are firmly connected together. Insert one of the beaters into one of the recesses and push it firmly into place. Insert the remaining beater into its recess pushing it firmly into place. When correctly fitted, both beaters should be locked in place. To use the dough hooks, insert the dough hook with the red collar into the red recess. Insert the other dough hook into the remaining recess. Don t use the dough hooks any other way round. 6. Press the mixer head lock release button and lower the mixer head into the bowl until the head clicks. Never plug in or switch on your stand mixer before the mixer head has been lowered into the mixing bowl. 7. Add the ingredients to the mixing bowl. 8. Plug your mixer into the mains supply socket. 9. Turn the on/off speed selector switch to 1 to start mixing. Adjust the speed as required (see Mixing speeds on page 8). Use the bowl speed control to select the appropriate bowl speed.

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8 using your mixer by hand Make sure your mixer is switched off and unplugged from the mains supply socket before cleaning, detaching or fitting it to the mixer stand or before fitting or removing the beaters or dough hooks Ensure that your mixer is unplugged from the supply socket and the speed selector is set to 0 (off). Press the mixer head lock release button and raise the mixer stand head until it clicks. Press and hold the hand mixer release button while lifting the hand mixer from the mixer stand. Plug your hand mixer into the mains supply socket. Place the beaters/dough hooks into the ingredients to be mixed. Always support the container or bowl in which you are mixing ingredients whilst operating your hand mixer. Set the on/off speed selector switch to 1 to start mixing. Adjust the speed as required (see Mixing speeds below). When mixing, guide the hand mixer through the centre and around the sides of the mixing bowl. When you have finished mixing the ingredients, set the on/off speed selector to 0 (off). Scrape the beaters/dough hooks around the bowl to remove any remaining ingredients. Unplug your hand mixer from the mains supply socket. Always avoid contact with moving parts while the appliance is in operation. Keep hands, hair, clothing as well as other utensils away from the beaters/dough hooks during operation. Never attempt to remove or replace the beaters/dough hooks whilst your food mixer is in operation, or plugged in to the mains supply. Mixing speeds Task Speed Range Selector Swicth Recommended Speed Blending and folding LO 1 and 2 Light mixing LO 3 and 4 Creaming and beating HI LO 2 and 3 5 Whipping and aerating HI 4, 5 or Boost button

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10 care, cleaning and storage Make sure your mixer is switched off and unplugged from the mains supply socket before cleaning, detaching or fitting it to the mixer stand or before fitting or removing the beaters or dough hooks. To make cleaning easier, clean your hand mixer and the beaters/dough hooks as soon as you have finished using them. Set the speed selector to 0 (off) and unplug your hand mixer from the mains supply socket. Eject the beaters/dough hooks from your hand mixer by pressing the eject button. The beaters/dough hooks are heavy and care should be taken not to let them fall onto fragile surfaces or items when they are being ejected. Wash the beaters/dough hooks in warm soapy water. Alternatively, wash them in a dishwasher. Rinse and dry the beaters/dough hooks before storing or using again. Using a dampened cloth, wipe the body of your hand mixer. Storage Store your hand mixer in a clean, dry place, out of the reach of children, ensuring that all the parts are dismantled. 10

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12 Ingredients Listed below is a guide regarding some of the ingredients used in the recipes in this book. Shortenings The word shortening is a term used to describe any one of the solid fats (animal, vegetable or mixture) which is suitable for general use. Some are more suited than others for particular recipes and are therefore specified. Where the term shortening is used, select the one most pleasing to your palate. It is possible to mix or substitute according to your requirements Examples include cotton seed oil and soybean. Butter Butter is made from approximately 80% milk fat (cream) and is churned over a period of time to produce a solid (butter). Butter is used to stabilise, texturise and add flavour. Butter may be salted or unsalted, it is best to use unsalted butter for cake baking. Clarified butter has the milk solids and salt removed, which is ideal for pastry making as it can be heated to higher temperatures than regular butter. Margarine can be used as a substitute for butter. It is made from vegetable oils, therefore it may alter the end result. There are various types of margarines, some of these are butter/margarine blends and fat reduced. Yeast A raising agent used in doughs. Yeast is a microscopic living organism that grows rapidly in suitable warm, moist conditions. The yeast feeds on sugar and expels carbon dioxide which expands the gluten framework. Dry yeasts in sachet form should be used in the recipes included in this book. (7g of dry yeast is equivalent to 15g of compressed yeast). Substitutes If you find it necessary to substitute ingredients in a recipe, check the following alternatives: 1 cup self raising flour = 1 cup plain flour and 2 teaspoons baking powder. 1 tablespoon arrowroot = 1 tablespoon cornflour. Sultanas = equal measure of any other dried fruit. Golden syrup = equal measure of honey or treacle. 1 cup sour milk = 1 cup fresh milk and 2 teaspoons vinegar or lemon juice. 12

13 Measuring ingredients Careful and correct measurement of all ingredients is essential for recipe success. All cup and spoon measurements should be level. Metric cups and measuring spoons should be used. The following are some hints on measuring ingredients. Wet Ingredients Place the measuring jug on a level surface and check the measurement at eye level. Dry Ingredients Use a standard metric measuring cup and spoon to measure out dry ingredients. After filling, level off the cup or spoon with a knife. You may like to tap the cup or spoon on the kitchen worktop before levelling. If your dry ingredients has any lumps, be sure to remove them or break them up, sifting ingredients prior to mixing will help. Raising Agents Care is essential for best results. Check for and crush any lumps, particularly in bicarbonate of soda, before measuring. Cheese and Breadcrumbs Pack grated cheese and soft breadcrumbs into the cup pressing lightly to obtain best results. Fats and Oils The simplest method to measure butters, margarines and shortening is to cut or spoon the required amount from the block or container and then weight it using metric scales. 13

14 Hints and tips Before starting, read the recipe completely. Refrigerated ingredients, i.e. butter and eggs should be at room temperature before mixing begins. Set these ingredients out ahead of time. Before starting your recipe, preheat the oven to the baking temperature recommended in the recipe. Assemble all ingredients and utensils near the mixer. To eliminate the possibility of shells or deteriorated/off eggs in your recipe, break eggs into a separate container first, then add to the mixture. When mixing egg whites, be sure the bowls and beaters are thoroughly cleaned and dried, as even the smallest amount of oil on beaters or bowl may cause the egg whites not to aerate. Always start mixing at slow speeds. Gradually increase to the recommended speed as stated in the recipe. Do not over beat. Be careful that you only mix/blend mixtures until recommended in your recipe. Fold in dry ingredients only until just combined. Always use the low speed. At any stage of mixing, over beating can cause toughness, close texture, lack of rising or excessive shrinkage. Climatic conditions, seasonal temperature changes, temperature of ingredients and their texture variation from area to area all play a part in the required mixing time and the results achieved. All recipes have been kitchen tested, but should you find it necessary to vary the ingredients or size of the tin etc. allow for a variation in cooking time. Always test that baked foods are done before removing them from the oven or cooking appliance. During mixing, ingredients may splash to the sides of the bowl. To scrape the bowl, turn the beaters and bowl control dials to the OFF position and using a plastic or rubber spatula, scrape the bowl. A light scraping after the addition of each ingredient assists in achieving efficient mixing. 14

15 Making dough Preparing the dough Fit the dough hooks. Place the dry ingredients into the mixer bowl. Always keep dried yeast away from the salt or your bread will fail to rise. Turn the speed control switch to 1 and the bowl control dial to LO. Begin to gradually add the liquid ingredients to the bowl. You may find it useful to use a rubber or plastic spatula to scrape the dry ingredients from the sides of the bowl during the kneading process. Always switch the unit off before scraping the sides of the bowl. Do not use the spatula near or directly behind the dough hooks. Use only a rubber or plastic spatula. Never attempt to feed the dough into the dough hooks with your hands, spatula or any other utensil while the mixer is plugged into the supply socket or is in operation. As the ingredients start to form a ball, scrape down the sides of the bowl if necessary with a plastic spatula and remove your dough. Always switch off and uplug the mixer first. Do not use the mixer near the edge of a work surface or table top because movement of the mixer during operation may cause it to fall off. 6. Depending on the recipe you may need to manually knead your dough. Place the dough onto a well floured surface and knead it until it is smooth and elastic. This should take approximately minutes. 7. After kneading place the dough into a large well greased mixing bowl. Place the bowl in a warm, draft-free area and cover the bowl with a light cloth until the dough doubles in size. 8. Plunge your fist into the centre of the risen dough to remove the excess air. Fold the outer edges into the centre and turn the dough out onto a lightly floured surface for shaping. 9. Place the dough into tins for baking, or cut and shape the dough for making buns, rolls, etc. 10. For the final rising stage of the dough cover it with a light cloth and place it in a warm, draft-free area until doubled in size again. Finishing touches Sprinkle loaves or buns with sesame, poppy or caraway seeds before baking. Top loaves with shredded cheese during the last few minutes of baking. Drizzle sweet tea rings or buns with an icing sugar when cooled. Glazes may be brushed over the dough at any time before, during or after baking. For a shiny crust, brush with cream or evaporated milk before baking. For a matt finish, brush with melted butter or margarine after baking. 15

16 Successful cake making Always have ingredients at room temperature. Warm the bowl to be used in really cold weather. Add flavouring and essences to the shortening for a better flavour. Add the sugar to the softened shortening and beat until the colour lightens slightly. There s no need to beat until the sugar is dissolved. Add whole eggs one at a time and beat until absorbed. Eggs should not be cold as they can curdle mixtures. In the enclosed recipes use self raising flour wherever possible. If plain flour is called for, it must be used to keep the balance of the ingredients correct. Divide the flour and the liquid into two portions and add alternately with the liquid on speed Don t over beat. If you don t have a tin the same size as the recipe suggests, here are some tins that are of similar capacity. Use 2 x 20cm sandwich tins or a 1 x 28 x 18cm lamington tin or a 1 x 20 x 7cm deep round cake tin or a standard loaf tin or a 1 x 20cm ring tin. Care must be taken when using a cake tin instead of a sandwich tin to lower the suggested temperature by approximately 25ºC and lengthen the cooking time. Care should also be taken when substituting a cake tin for a ring tin, baba tin or any tin with a funnel as some cake mixtures with a very high fat content may need the heat supplied by way of the funnel. Cooking times and temperatures are meant only as a guide. Light mixtures should spring back when lightly touched and heavy mixtures, fruit cake and the like, should be tested with a skewer towards the end of the suggested cooking time. If the skewer is clean when removed, the cake is cooked. Symptom Sponge cake shrink Cakes do not rise Cakes sink in the centre Cakes run over the edges Hard outer crust Moist, sticky outside Coarse, crumbly texture Heavy, close texture Fruit sinks Possible cause Unbalanced ingredients, over beating of egg whites, sudden changes of temperature or draught when taking from the oven. Mostly due to gross over beating, but can also be caused by too hot an oven during the first part of cooking. Too much fat, raising agent, liquid or sugar; too little flour, under cooking or slow cooking. Too much batter for size of pan, too cool an oven, too much sugar, over beating, too much raising agent. Too much flour, too little sugar, over mixing, too hot an oven. Too much sugar, over beating, under baking. Over beating, low baking temperature. Too much fat or sugar, over mixing, under baking, or too hot an oven. Mixture too soft, damp fruit, too little flour, ingredients not correctly balanced, over beating. 16

17 Hints for making sponge There are basically two methods of sponge making. The whole egg method is the simpler, but better volume can be achieved if the egg whites are separated from the yolks. If you elect to separate the eggs, whip the whites until they hold peaks and gradually add the sugar a little at a time, beating well between each addition. Start with teaspoons of sugar and, as the mixture stiffens, add it more quickly. This process should take about 3-5 minutes. Only fold in the egg yolks until they disappear, say 1/2 minute. Eggs should be at room temperature. Caster sugar will give a better result as it dissolves more quickly. Bowl and beaters should be clean, dry and free from any fat. The fold speed of the Compact Mixer will supply the gentle but thorough action necessary to fold in flour. Care should be taken to mix only until the flour has been folded thoroughly through the egg mixture. Always start mixing on speed The liquid should always be hot when folded through the sponge mixture. This starts the sponge cooking on the table, so it is essential to have the oven in readiness. Don t rush the folding in and be sure the liquid is evenly folded through the mixture. Any unmixed liquid will cause the sponge to be held down where the liquid lies. Swiss rolls The sponge mixture must be evenly distributed. A better result will be achieved if the mixture is poured along the tin and the tin tilted to allow the mixture to run to the corners, rather than spreading the mixture. While the roll is baking, sprinkle a little crystal sugar onto the sheet of greaseproof paper larger than the Swiss roll tin. Soften the jam to make it easy to spread. Immediately the roll comes from the oven, turn it onto the prepared paper and quickly spread the jam right out to the corners. Make the first part of the rolling process a tight tuck then use the greaseproof paper to help you handle the hot sponge. It is essential the sponge is rolled quickly and that the sponge is not over cooked or the roll will crack. 17

18 Recipes Basic white loaf sachet dried yeast 1 tablespoon sugar 1 cup lukewarm water Three quarters of a cup of lukewarm milk 60g butter, melted 4 cups plain flour 1 teaspoon salt Combine the first five ingredients in a small bowl and allow to stand in a warm place until mixture begins to froth. About 10 minutes. Insert dough hooks into the Compact Mixer head (refer to page 6). Place sifted dry ingredients into the Compact Mixer bowl. Using LO speeds, gradually add yeast mixture. Note that it will be necessary to scrape sides of bowl with a rubber spatula. Knead for 3-4 minutes. Continue the kneading process until all ingredients are incorporated and dough forms a ball. Mixture will be wet and sticky. Remove the dough from the bowl using a rubber spatula. Place the dough in a greased bowl, turning once to grease the top of dough. Cover and let rise in a warm place until doubled in size (40-50 minutes). Punch down, fold sides to centre and turn the dough over. Remove the dough from the bowl and place onto a well floured surface. Lightly knead dough with palm of your hands until smooth and elastic. Cut dough in half and shape into two loaf pans. Cover loosely with plastic wrap and allow to rise in a warm place until doubled in size, about minutes. Preheat the oven to 200ºC. Bake for approximately 30 minutes. Baked loaves sound hollow when tapped. Breadsticks Follow steps 1-5 from the Basic White Loaf recipe. Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured surface. Cut the dough into 8 portions and in each portion cut 1cm length slices. Cut each slice into ten strips and roll into long thin stick like shapes. Place onto a baking tray lined with baking paper, brush with milk and sprinkle with sea salt, and or poppy seeds and sesame seeds or cajun seasoning. Bake on 200ºC for 15 minutes, or until dry and crisp and golden brown. 18

19 Bread rolls Follow steps 1-5 from the Basic White Loaf recipe. Punch down, fold sides to centre and turn the dough over. Knead lightly on a well floured surface. Cut the dough into 12 portions and roll each portion across the bench, until an even soft ball. Place each portion of dough onto a baking tray lined with baking paper. Cover in plastic wrap, allow to double in size (about minutes), brush with eggwash and sprinkle with a mixture of poppy and sesame seeds. Bake on 200ºC for minutes. Note: Eggwash is a mixture of egg yolk and tepid water used to glaze the top of uncooked bakery goods to give a shiny glaze. Sesame rolls 6. Follow steps 1-5 from the Basic White Loaf recipe. Preheat the oven to 220ºC and grease an oven slide. Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured surface. Divide the dough into 24 equal portions and shape into round, smooth balls. Place close together onto the prepared tray and brush with melted butter and sprinkle with sesame seeds. Cover with plastic wrap and allow to rise in a warm place for approximately 10 minutes. Bake for approximately 20 minutes. Baked rolls sound hollow when tapped. Variations: Flat rolls can be made using this recipe. After dividing the dough into equal portions and shaping into rounds, flatten each round with a rolling pin to approximately 5cm thick. Place close together on prepared trays, brush with melted butter and sprinkle with sesame seeds. Cover with plastic wrap and allow to rise in a warm place for approximately 10 minutes. Bake for approximately 20 minutes. 19

20 Recipes Sultana loaf (makes 2 loaves) 1 sachet dry yeast 2 tablespoons sugar 60g butter or margarine, melted 1¼ cup lukewarm milk Three quarters of a cup of water 4 cups plain flour or bread flour 2 tablespoons sugar, extra 2 tablespoons powdered milk 1 teaspoon salt 1 cup sultanas Combine the yeast, sugar, butter and water in a small bowl. Allow to stand in a warm place until mixture begins to froth. Insert dough hooks into the Compact Mixer head (refer to page 6). Place the sifted dry ingredients including sultanas into the mixer bowl. On LO speed 1, gradually add the yeast mixture. Note that it will be necessary to scrape the sides of the bowl with a rubber spatula. Always switch off and unplug the unit first. Knead for 4-5 minutes. Continue the kneading process until all ingredients are incorporated and dough forms a ball. Mixture will be wet and sticky. Remove the dough from the bowl using a rubber spatula. Place the dough in a greased bowl, turning once to grease top of the dough. Cover and let rise in a warm place until doubled in size (40-50 minutes). Punch down, fold sides to centre and turn the dough over. Turn the dough out onto a well floured surface and knead lightly for 1-2 minutes until smooth. Cut and shape into loaf pans. Cover with plastic wrap and allow to rise in a warm place until doubled in size, about minutes. Preheat the oven to 200ºC. Bake for approximately 30 minutes. Baked loaves sound hollow when tapped. This makes 2 loaves. If the dough is too wet, while the mixer is kneading slowly sprinkle a tablespoon of flour at a time until the mixture is smooth and moist but not wet. The dough should be slightly sticky, soft and elastic. 20

21 Plaited sweet loaf Glaze: Follow steps 1-5 from the Sultana Loaf recipe. Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured surface with well floured hands, until smooth, soft and elastic. Cut dough in half and roll out one half on a floured surface and shape into a 50cm x 30cm rectangle, about 2cm thick. Cut into three equal lengths, bring each together at the top, pinch together to secure and then plait the three lengths, crossing one over and under the other, bringing lengths together by pressing at the end. Place onto a baking tray lined with baking paper and bake at 200ºC for minutes. Once cooked brush with glaze. Repeat with the other half. 3 tablespoons sugar ¼ cup water 1 teaspoon gelatine Place water, sugar and gelatine into a small saucepan. Stir over medium heat until sugar has dissolved, approximately 2 minutes. When cold, decorate top with icing. Mix together 1 2 cup icing sugar with 20ml water and your favourite food colouring. Chelsea Buns Follow steps 1-5 from the Sultana Loaf recipe. 6. Roll out the dough onto a floured surface into a 60cm x 30cm rectangle, about 2cm thick. Sprinkle with ½ cup mixed dried fruit or 1 green apple, peeled and chopped. Take the longest side and roll to form the shape of a swiss roll. Cut 5cm slices from the roll Place decoratively into a greased and lined 20cm round cake tin. Overlap the slices to form a decorative bun. Brush with egg white. Allow to rise, about minutes. Bake for minutes in a hot oven at 200ºC. Once baked brush with glaze. See Plaited Sweet Loaf recipe for glaze. When cold decorate top with icing. Mix together 1 2 cup icing sugar with 20ml water and pink food colouring. Variations: Use this recipe to make hot cross buns. Divide the kneaded dough into 18 equal portions and roll. Place close together on a lined baking tray and mark a cross on each roll with a knife. Then pipe a mixture of stiff flour and water together over the top. Cover and allow to double in size, about 30 minutes. Bake in a hot oven at 200ºC for minutes. Brush with glaze while still hot. Eat warm with butter. 21

22 Recipes Wholemeal loaf 1 sachet dry yeast 2 tablespoons sugar 2 cups lukewarm water 30g butter, melted 2 cups plain flour 1½ cups wholemeal flour 1 teaspoon salt Combine the yeast, sugar, water and butter in a small bowl and allow to stand in a warm place until mixture begins to froth. About 10 minutes. Fit the dough hooks. Place the sifted dry ingredients into the mixer bowl. Using LO speed 1, gradually add the yeast mixture. Note that it will be necessary to scrape sides of bowl with a rubber spatula. Always switch off and unplug the unit first. Knead for 3-5 minutes. Continue the kneading process until all ingredients are incorporated and dough forms a ball. The dough will be wet and sticky. Place dough in a greased bowl, turning once to grease top of dough. Cover with plastic wrap and let rise in a warm place until doubled in size (40-50 minutes). Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured surface. Cut the dough in half and shape into loaf pans. Cover with plastic wrap and allow to rise in a warm place until doubled in size, (about 30 minutes). Preheat the oven to 200ºC. Bake for approximately 30 minutes. Bake loaves sound hollow when tapped. Variations: This dough can be used to make bread rolls, breadsticks, and as the basis for other wholemeal bakery goods. See variations for Basic White Loaf recipes. Note: Grain bread flour mix can be used as a substitute for plain and wholemeal flours. 22

23 Basic butter cake 125g butter or margarine 4 drops vanilla extract Three quarters of a cup of caster sugar 2 eggs 2 cups self raising flour 1 cup milk Preheat the oven to 180ºC and grease a 20cm round cake tin or similar. Using the mixer, break up the shortening on LO speed 1, add vanilla and sugar, and cream on speed 3 until light and creamy. Approximately 2 minutes. Add eggs one at a time, beating well between each addition. Reduce to speed 1 and mix in sifted flour and liquid alternately. Be careful not to use high speeds as the flour will go everywhere. Mix for 3-4 minutes until the cake batter is rich, smooth, thick and creamy. Scrape batter into prepared tin. Bake for minutes until golden brown. Upside down peach cake Preheat the oven to 180ºC. Grease and line a 20cm round cake tin. Select 4 peaches. Cut each peach in half and remove their stones. Place cut side down in a prepared cake tin. Sprinkle over 3 tablespoons of white sugar and 20g chopped butter. Follow steps 2-4 from the basic butter cake recipe. Spoon into cake tin. Level and bake for minutes or until cake bounces back when touched in the centre. Allow cake to cool before removing from cake tin. Serve peach side up cut into wedges and spoon a dollop of thick cream over the top. Variation: Fresh pineapple slices, mango halves, pears or apricots can be used. Well drained tinned fruits such as plums can be used as well. Frozen mixed berries also work well. 23

24 Recipes Lemon or orange cake Add the rind of one lemon or orange to the basic butter cake batter, and/or with the addition of butter and sugar and fold 2 tablespoons of poppy seeds into the cake batter makes an interesting and tasty cake. Coffee crumble Mix in 2 tablespoons of instant coffee powder into the basic butter cake batter. On top of the cake batter sprinkle with a mixture of 1 tablespoon butter, 2 tablespoons plain flour, 2 tablespoons sugar, ½ teaspoon of cinnamon and 2 tablespoons of instant coffee. Marble cake Divide the basic butter cake batter into 3, leave one plain, add pink food colour to second portion and 2 tablespoons of cocoa, 1 8 teaspoon bicarbonate of soda and 1 tablespoon of milk to the remaining cake batter. Drop spoonfuls of alternate colours into a 20cm ring tin, or place each coloured cake mixture into 3 separate tins and bake. Then cut into 2cm thick fingers and sandwich together with the fluffy frosting. As sandwiching fingers together creates a 3x3 cake, decorate with extra frosting. Berry cake Add 2 cups of fresh, frozen or tinned mixed berries to the basic butter cake batter before baking. If you use tinned berries, make sure that they are well drained. Vanilla sponge 3 eggs, room temperature and separated Three quarters of a cup of caster sugar 1 vanilla pod, split and seeds removed 1 cup self raising flour, sifted Grease and flour a 20cm cake tin. Preheat oven to 180ºC. In the mixing bowl, place the egg whites. Beat until soft peaks form, using high HI speeds. Add caster sugar and beat until mixture is thick and glossy. Beat in the egg yolks and vanilla. Continue mixing until the mixture is well combined. Stop the mixer. Remove the beaters and bowl and place it on a bench and using a large metal spoon or plastic spatula fold in the flour and 3 tablespoons water. Make sure the mixture is well combined and take care not to over beat as you will lose the air bubbles and the mixture will be flat and tough. Spoon the mixture evenly into the greased tin and bake for minutes or until a skewer is inserted in the centre and it comes out clean. 24

25 6. Once cooked, run a knife around the sides of the cake to loosen the sponge from the pan and gently tap the bottom of the pan, turn out onto a cooling rack. Allow to cool before using. When the cake is cool, cut and spread the base with your favourite jam and top with firmly whipped cream. Place one sandwich on top of the other to make one cake. Sift with icing sugar for a plain effort or use more whipped cream and top with fresh berries. If you don t have a vanilla pod use vanilla extract or essence. Remember that vanilla extract is concentrated so only use a drop. Fluffy butter frosting One third of a cup of butter or margarine 4 cups pure icing sugar pinch salt 3-4 tablespoons milk 1½ teaspoons vanilla Place all ingredients into the mixer bowl and on LO speed, mix until all ingredients are well combined, creamy, light and fluffy in texture. Glaze icing 3 tablespoons sugar ¼ cup water 1 teaspoon gelatine Place all ingredients into a small saucepan. Stir over medium heat until sugar has dissolved, approximately 2 minutes. Brush warm on top of sweet goods. Royal icing for fruit cakes 1 egg white 1¼ - 1½ cups sifted pure icing sugar 1 teaspoon liquid glucose 2 teaspoons lemon juice Extra icing sugar for kneading, approximately 1 x 500g box. Beat the egg whites on HI speeds. Add icing sugar gradually on LO speeds. Mix glucose evenly through on LO speeds. Beat on medium speeds until smooth. Add lemon juice. Turn out icing onto a well dusted surface of icing sugar, knead with icing sugar until it is firm, smooth, stiff and very white. If icing is not to be used immediately, cover with a damp cloth or plastic wrap. 25

26 Recipes CIinnamon and apple tea ring Dough 1 sachet dry yeast 2 tablespoons sugar 60g butter, melted 1¼ cup lukewarm milk Three quarters of a cup of water 4 cups plain flour 2 tablespoons sugar, extra 2 tablespoons powdered milk 1 teaspoon salt 1 cup sultanas Apple Filling One eighth of a cup of water ¼ cup sugar 3 apples, peeled, cored and cubed 5 drops vanilla extract ½ teaspoon cinnamon ½ teaspoon cornflour dissolved in ½ tablespoon water ½ tablespoon water Note: Arrowroot or plain flour can be used instead of cornflour. Glaze 3 tablespoons sugar ¼ cup water 1 teaspoon gelatine 26 Place the water and sugar into a saucepan and dissolve the sugar over medium heat. Increase heat and bring to boil. Add apples and cook until slightly crisp in the centre. DO NOT ALLOW APPLE PIECES TO LOOSE THEIR SHAPE. Add cinnamon and vanilla. Stir in the dissolved cornflour, and cook for a further minute until mixture thickens. Remove from heat and allow to cool. Combine the yeast, sugar, butter and water in a small bowl. Allow to stand in a warm place until mixture begins to froth. About 10 minutes. Fit the dough hooks. Place sifted dry ingredients including sultanas into the mixer bowl. Using LO speeds, gradually add yeast mixture. Note, it will be necessary to scrape the sides of bowl with a rubber spatula. Increase speed slowly. Knead for 4-5 minutes.

27 Continue the kneading process until all ingredients are incorporated and dough forms a ball. Dough will be smooth and sticky. Place the dough in a greased bowl, turning once to grease top. Cover with plastic wrap and let rise in a warm place until doubled in size (40-50 minutes). Punch down, fold sides to centre and turn the dough over. Knead dough on a lightly floured surface until soft and smooth. Cut in half and roll dough out into a rectangle, approximately 30cm x 20cm. Spoon apple mixture along the long side of the dough and roll up tightly, Swiss Roll fashion, from the wide end. Ease the roll into a greased ring tin and join ends. Cover, and allow to rise for approximately minutes. Preheat the oven to 200ºC. Bake for approximately minutes or until golden brown. Remove from the tin and glaze while still warm. 1 To glaze: place water, sugar and gelatine into a small saucepan. Stir over medium heat until sugar has dissolved, approximately 2 minutes. Repeat with the other dough half. 27

28 Recipes Carrot, prune and sultana cake 6-8 large prunes, pitted 1 cup walnuts 1 cup sultanas 4 medium carrots, peeled, shredded 4 eggs 1½ cups caster sugar Three quarters of a cup of vegetable oil 2½ cups plain flour 2 teaspoons bicarbonate of soda ½ teaspoon salt 2 teaspoons cinnamon 2 teaspoons baking powder ½ teaspoon mixed spice ¼ teaspoon nutmeg juice and grated rind of a lemon or orange Cream cheese frosting 125g pkt cream cheese, softened 30g butter 3 teaspoons lemon juice 2½ cups icing sugar Preheat the oven to 160ºC. Grease and line 2 loaf tins and set aside. In the mixing bowl, beat eggs and sugar on HI speeds, for 2 minutes. Add oil and beat for 3 minutes until mixture is thick and creamy. Fold in dry ingredients along with prunes, walnuts, sultanas and carrots until well combined. Place mixture into prepared tins and bake for 50 minutes. Cool in tins, then remove to a wire rack and cool completely. To make the frosting beat the cream cheese, butter, lemon juice and sugar together on a medium speed until light and creamy. Spread the frosting over the cooled cakes and decorate as desired. 28

29 Mayonnaise 3 egg yolks 2 tablespoons mustard 1 teaspoon salt 2 tablespoons sugar ½ cup vinegar 2 cups vegetable or olive oil Using the Compact Mixer bowl, beat the egg yolks, mustard, salt and sugar on HI speed. Gradually add the vinegar and mixture over a period of 3-5 minutes until mixture becomes very thick and creamy in consistency. Taste and adjust flavour of mayonnaise with salt and pepper. Savoury puffs (makes approximately 40) 60g butter or margarine 1 cup water 1 cup plain flour sifted 3 large eggs Preheat the oven to 220ºC. Grease and line oven slides. Place butter or margarine and water in a saucepan and bring to the boil Stir in flour. Cook stirring until dough leaves the side of the saucepan. Cool slightly. Place mixture in the Compact Mixer bowl and beat on HI speed for 1 minute. Add eggs one at a time and mix evenly until mixture is stiff and shiny. Drop tablespoon size onto prepared slides using a teaspoon or pipe. Bake for 15 minutes, then reduce heat to 160ºC and bake until dry inside. Cool, fill with sweet or savoury fillings and serve. Savoury puff fillings Basic White Sauce 2 tablespoons butter or margarine 2 tablespoons flour ½ teaspoon salt ¼ teaspoon cayenne pepper ½ cup milk Melt butter or margarine in a saucepan, but do not boil. Remove from the heat, add flour, salt, pepper. Stir until smooth. Do not brown. Add milk all at once. Stir until sauce boils and thickens. 29

30 Recipes Savoury puff fillings (continued) Salmon filling 1 x 125g tin salmon 2 teaspoons mayonnaise lemon juice to taste Drain the salmon and flake it into a bowl. Add the mayonnaise, white sauce and mix well. Season with salt and pepper. Add the lemon juice to taste. Pipe mixture into the cooled pastry puffs and serve warm or cold Asparagus Filling 1 small tin asparagus cuts, drained well and finely chopped 90g grated Parmesan or Romano cheese Mix the asparagus, white sauce and cheese until well combined. Season to taste with salt and pepper and pipe into the pastry puffs. Serve hot or cold. Mushroom and Bacon Filling 1 x 250g tin mushrooms, well drained and finely chopped 2 rashers cooked bacon, ham or proscuitto finely chopped Mix together the white sauce, mushrooms and bacon in a small bowl until well combined. Pipe into pastry puffs and serve hot or cold. Sweet crepes 1½ cups plain flour pinch salt 2 eggs 1¼ cups milk 1 tablespoon oil Combine all ingredients together in the mixer bowl. Beat on LO speeds for 2 minutes until smooth. Allow to stand for 1 hour. Grease heated skillet or frying pan. Pour about 1 3 cup of batter into the pan to make each crepe. Cook quickly until lightly brown. Toss and brown other side. Sprinkle with lemon juice and sugar. Roll and serve hot. After crepe is cooked, spread with nutella and roll up. Serve warm or cold. 30

31 Pavlova 6. 4 egg whites 1 cup caster sugar 2 teaspoons vinegar 3 teaspoons cornflour ½ teaspoon vanilla extract Preheat the oven to 120ºC. Grease and flour 20cm round tin. Using the clean dry Compact Mixer bowl whip the egg whites until stiff on HI speeds. Gradually add the sugar, a teaspoon at a time to start. Beat well between each addition. As mixture thickens add the sugar more quickly. This should take approximately 5-8 minutes mixing time. Reduce speed to 1 and fold through vinegar, cornflour and vanilla. Continue mixing until mixture is stiff and glossy, approximately 2-3 minutes. Spread half of the pavlova onto a prepared tray. Pipe the remaining mixture to form border. Bake for 1¼ - 1½ hours. If able, turn oven off and allow to cool in the oven overnight or for a few hours. Decorate as desired. Fresh cream and lots of fresh berries is delicious. Sprinkle with icing sugar to finish off. Fluffy pikelets (makes approximately 12) 1½ cups self raising flour pinch salt 1 teaspoon bicarbonate of soda 2 tablespoons sugar 1 egg 1¼ cups milk 4-5 drops vanilla extract 40g butter or margarine Sift flour, salt and soda into the mixer bowl. Add sugar, egg and milk. Beat on LO speed until mixed. Increase to HI speeds and beat for 1-2 minutes until smooth. Fold in melted butter. Place spoonfuls into a hot frying pan and cook until bubbles turn to brown. Serve pikelets hot or cold with whipped cream and jam for a sweet treat. For a savoury treat, top with marmite and butter or ham and cheese. Add freshly chopped herbs to the batter and serve cooked pikelets with cream cheese, smoked salmon and caviar. 31

32 Recipes CHOCOLATE CHIP COOKIES (makes approximately 100) g butter or margarine Three quarters of a cup of white sugar Two thirds of a cup of brown sugar 2 eggs 1 teaspoon vanilla essence 2¼ cups plain flour 1 teaspoon salt 1 teaspoon bicarbonate of soda 2 cups chocolate chips 1 cup chopped nuts. Preheat the oven to 170ºC and grease oven slides. Using the Compact Mixer bowl break up the shortening on LO speed. Increase speed to medium and add sugars. Add eggs, vanilla and cream until light and fluffy on HI speeds. Fold in sifted dry ingredients and mix until well combined. Using a spoon fold in the chocolate bits and nuts. Place teaspoonfuls of mixture on trays and bake for minutes or until golden. Allow to cool on wire racks. When cooled, the cookies can be sandwiched together with nutella and sprinkled with icing sugar. Cornflake cookies ½ cup butter or margarine ½ cup caster sugar 1 egg Vanilla essence ½ cup currants ½ cup coconut 1¼ cups self raising flour pinch salt 2 cups cornflakes, crushed Preheat the oven to 180ºC. Grease and line oven slides. Using the Compact Mixer bowl, cream together butter and sugar on medium speed. Add egg and beat well. Add vanilla, currants and coconut and continue mixing on LO speed. Fold in flour and salt in two portions, until mixture is well combined. Spread cornflakes onto a piece of paper. Drop teaspoonfuls of mixture onto cornflakes. Roll to coat. Place on prepared slides and bake for 15 minutes. Allow to cool on slides. 32

33 Quick cup cakes 60g butter or margarine 1¼ cups self raising flour ½ cup sugar 2 eggs ¼ cup milk 1 teaspoon vanilla essence Preheat the oven to 220ºC and place patty cases into patty tins and set aside. Using the Compact Mixer bowl place all ingredients into the bowl and beat until combined. Start mixing on LO speeds, slowly increasing to HI speed. Place rounded dessert spoonfuls of batter into the baking cases and bake for minutes. Allow to cool and decorate as desired. Variations Top the cake batter in the baking cases with frozen berries before baking. When the cakes are cooked drizzle with icing sugar and top with a small edible decoration like marshmellows, or make butterfly cakes. Marshmallows (makes 12) 6. 30g gelatine (3 x 10g sachets) 2 cups caster sugar vanilla or strawberry essence food colouring (optional) cornflour for coating Dissolve the gelatine in 125ml boiling water, whisking together with a fork. Keep in bowl of hot water until ready to use so it does not gel. Using the mixer bowl and a metal spoon combine the sugar, 250ml boiling water and vanilla. Stir and add the dissolved gelatine. Mix on LO speed for 2 minutes slowly increasing to HI speed. Leave on HI speed for 10 minutes or until the mixture becomes thick and creamy. Add a few drops of your favourite food colouring (optional). Beat for a further 5-7 minutes until mixture is very stiff and fluffy. Scrape down sides of bowl occasionally during beating. Lightly grease 2 x 22cm square tins or similar with vegetable oil. Spoon mixture onto oven slides, spread evenly. Leave to set at room temperature, approximately 30 minutes. When firm to touch, cut into cubes or fun shapes that the kids will enjoy. Toss in cornflour. 33

34 connection to the mains supply This appliance is fitted with either a moulded or rewirable BS1363, 13 amp plug. The fuse should be rated at 13 amps and be ASTA approved to BS136 If the fuse in a moulded plug needs to be changed, the fuse cover must be refitted. The appliance must not be used without the fuse cover fitted. If the plug is unsuitable, it should be dismantled and removed from the supply cord and an appropriate plug fitted as detailed below. If you remove the plug it must not be connected to a 13 amp socket and the plug must be disposed of immediately. The wires of the mains lead are coloured in accordance with the following code: BLUE NEUTRAL BROWN LIVE The wire which is coloured Blue, must be connected to the terminal which is marked with the letter N or coloured Black. The wire which is coloured Brown, must be connected to the terminal which is marked with the letter L or coloured Red. If any other plug is used, a 13 amp fuse must be fitted either in the plug or adaptor or at the distribution board. CAUTION: DO NOT CONNECT EITHER WIRE TO THE EARTH TERMINAL IN THE PLUG WHICH IS MARKED E OR WITH THE EARTH SYMBOL ( ) OR COLOURED GREEN OR GREEN AND YELLOW. This symbol indicates that this unit is a Class II appliance and therefore an earth connection is not required. Plug should be BS1363/A approved Fit a 13 Amp Fuse 13 Amp Fuse BLUE (Neutral) BROWN (Live) Ensure that the outer sheath of the cable is firmly held by the clamp 34

35 after sales service and guarantee These appliances are built to the very highest of standards. There are no user serviceable parts. Follow these steps if the unit fails to operate: Check the instructions have been followed correctly. Check that the fuse has not blown. Check that the mains supply is functional. If the appliance will still not operate, return the appliance to the place it was purchased for a replacement. To return the appliance to the Customer Service Department, follow the steps below: Pack it carefully (preferably in the original carton). Ensure the unit is clean. Enclose your name and address and quote the model number on all correspondence. Give the reason why you are returning it. If within the guarantee period, state when and where it was purchased and include proof of purchase (e.g. till receipt). Send it to our Customer Service Department at the address below: Guarantee Customer Service Department Pulse Home Products Limited Middleton Road Royton Oldham OL2 5LN, UK. Telephone: Fax: info@pulse-uk.co.uk This product is guaranteed for a period of 1 year from the date of purchase against mechanical and electrical defects. This guarantee is only valid if the appliance is used solely for domestic purposes in accordance with the instructions provided, that it is not connected to an unsuitable electricity supply, dismantled or interfered with in any way or damaged through misuse. Under this guarantee we undertake to repair or replace free of charge any parts found to be defective. Nothing in this guarantee or the instructions relating to the product excludes, restricts or otherwise affects your statutory rights. In line with our policy of continuous development, we reserve the right to change this product, packaging and documentation without notice. 35

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