Morphy Richards FP400010 User manual

FP400010 MUK Rev 1

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Stand Mixer

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The use of any electrical appliance requires the following common sense safety rules.

Please read these instructions carefully before using the product.

•This appliance shall not be used by children.

•This appliance can be used by persons with reduced physical,

sensory or mental capabilites, or lack of experience and

knowledge, if they have been given supervision or instruction

concerning the use of the appliance in a safe way and understand

the hazards involved.

•Children shall not play with the appliance.

•Keep the appliance and it’s cord out of reach of children.

•Switch off the appliance and disconnect from the supply before

changing accessories or approaching parts that move.

•CAUTION: In order to avoid a hazard due to inadvertent resetting

of the thermal cut out, this appliance must not be supplied

through an external switching device, such as a timer, or

connected to a circuit that is regularly switched on and off by the

utility.

•The power cord cannot be replaced. Contact the service centre

for advice.

Health and Safety

Location

•Always locate your appliance away from the edge of the

worktop.

•Do not place the bowl used with the appliance on a

highly polished wooden surface as damage may occur to

the surface.

•Do not place the appliance on or near a hot surface, such

as a hot plate or radiant rings or near a naked flame.

Mains cable

•Do not let the mains cable hang over the edge of the

worktop where a child could reach it.

•Do not let the lead run across an open space e.g.

between a low socket and a table.

•Do not let the cable run across a cooker or other hot area

which might damage the cable.

•The mains cable should reach from the socket to the

base unit without straining the connections.

Personal safety

•WARNING: To protect against the risk of electric shock,

NEVER immerse the appliance body in water or in any

other liquid and always ensure the electrical connections

are kept dry.

•It is advisable to use the Bowl Cover on the bowl for

whisking.

•Ensure the attachments have stopped rotating before

lifting the mixer head upwards.

Other safety considerations

•The use of attachments or tools not recommended or

sold by Morphy Richards may cause fire, electric shock

or injury.

•Do not use the appliance for anything other than it’s

intended purpose.

•Do not mix for longer than the time periods

recommended in ‘Usage’ on page 5.

Electrical requirements

Check that the voltage on the rating plate of your

appliance corresponds with your house electricity supply

which must be A.C. (Alternating Current).

Should the fuse in the mains plug require changing, a 13

amp BS1362 fuse must be fitted.

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Features

(1) Head Unit

(2) Bowl Cover

(3) Mixing Bowl

(4) Head Release Lever

(5) Speed/Pulse Selector

(6) Bowl Locator

(7) Attachment Sleeve

(8) Attachment Socket

(9) Splash Guard

(10) Beater

(11) Dough Hook

(12) Whisk

10 11 12

1121

Product overview

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Press the Head Release Lever and lower the

Head Unit pressing down until locked in

position. (You will hear an audible click and the

Lever will return).

Place the attachment and Splash Guard into

the Attachment Socket (8). Rotate the

Attachment Sleeve (7) clockwise to secure

into place.

Place the Mixing Bowl (3) into the recessed

Bowl Locator (6). Twist anti-clockwise to lock

into place.

Press the Head Release Lever (4) and lift the

Head Unit (1). The Head Unit will lock in the

upright position. You will hear an audible click.

Using your Stand Mixer

Add the ingredients to the Mixing Bowl. Do

not exceed the maximum quantity (1.5kg).

Before using your Stand Mixer for the first time,

clean the Bowl Cover (2) Mixing Bowl (3) Splash

Guard (9) and attachments (10),(11),(12) in warm

soapy water. Dry thoroughly.

No parts are dishwasher safe.

Before first use

Place the Splash Guard (9) onto the required

attachment (10),(11),(12). The Splash Guard will

fix into the two notches on either side of the

screw thread.

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Your mixer features a safety cut out designed to

protect the motor from overheating. After 5

minutes of continuous use to prevent overheating

you will need to switch off your stand mixer and

leave to cool for 10 minutes, especially important

when mixing heavier mixtures. If your machine

cuts out during mixing turn the Speed/Pulse

Selector (5) to position ‘0’ and leave to cool for 10

minutes.

Do not overfill the mixing bowl. Overfilling may

cause damage to the mixer and other areas of

your kitchen. The maximum quantity is 1.5kg.

Your Stand Mixer is capable of mixing hot foods,

however the Mixing Bowl is made of Stainless

Steel which may get hot during use. Care must be

taken when handling hot food and liquid in the

Mixing Bowl.

To prevent ingredients splashing out the Mixing

Bowl (3), or to stop flour becoming airborne, your

Stand Mixer comes with a Bowl Cover (2). The

Bowl Cover is fixed to the Head Unit (1) by

pushing it onto the Head Unit when your Stand

Mixer Head Unit is in the raised position.

Attach the Cover before fitting the attachment

(10),(11),(12). It is advisable to place the Bowl

Cover on the Mixing Bowl when mixing.

Usage

Hot Food

Capacity

Splash Guard

Using your Stand Mixer

Alternatively turn the Speed/Pulse Selector to

position ‘P’ to Pulse for short bursts.

Turn the Speed/Pulse Selector (5) to position

1 to start the Stand Mixer, increase the speed

as required.

1010

Twist the Mixing Bowl (3) clockwise to unlock

and remove from your Stand Mixer before

emptying its contents.

When finished, turn your Stand Mixer off.

Press the Head Release Lever (4) and lift the

Head Unit (1). The Head Unit will lock in the

upright position. Rotate the Sleeve (7)

anti-clockwise to release the attachment.

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Your Stand Mixer comes with three mixing

attachments, each is designed for a specific task.

Beater (10)

Use the Beater for creaming butter and sugar,

mixing cake mixes and making short crust pastry.

When using the Beater it is recommended to use

speeds 1-4 as higher speeds may cause

splashing.

Dough Hook (11)

The Dough Hook is designed to knead dough for

baking fresh bread. When kneading fresh dough it

is recommended to use the following

speeds/steps:

1. Speed 1 for 20-30 seconds

2. Speed 2 for 20-30 seconds

3. Then speed 3 for 3-4 minutes

•Always use the splash guard (9) to prevent dough,

creeping up the Attachment Sleeve (7).

Do not use your Stand Mixer to knead dough

continuously for longer than 5 minutes.

Whisk (12)

The Whisk is ideal for whisking egg whites and

cream. It is recommended to use the maximum

speed with this attachment.

When beating egg whites, it will take roughly 2-3

minutes to achieve soft peaks. Mix a minimum of

4 large egg whites (200ml), use a maximum of 12

egg whites at one time.

Attachments

Method:

1Preheat the oven to 190oC / Gas Mark 5. Lightly grease and line two

8 inch sandwich tins.

2Combine the sugar, butter, salt and vanilla in the Mixing Bowl with

the Beater.

3Add the eggs. Continuing on speed 2, mix for about 30 seconds.

Stop and scrape the sides of the Mixing Bowl.

4Add the flour and baking powder. Mix for a further two minutes

5Gradually add the milk while mixing.

6Divide the mixture evenly between the tins and bake in the oven for

25-30 minutes.

7 Allow to cool completely and then fill with jam and buttercream.

Ingredients:

•2¼ cups (328g) plain flour

•1⅓cups (300g) sugar

•3 tsp baking powder

•½ tsp salt

•½ cup (100g) butter

•1 cup (240g) low fat milk

•1 tsp vanilla

•2 eggs

Quick cake

•We recommend using the mixing methods

detailed in these three recipes to obtain the best

results from your new stand mixer.

Mixing methods

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Method:

1Place the milk, sugar, salt and butter in a small saucepan and heat

over low heat until the butter melts and sugar dissolves. Cool until

lukewarm.

2Dissolve the yeast in warm water in a warmed Mixing Bowl. Add the

lukewarm milk mixture and 4 ½ cups of flour. Attach the Mixing

Bowl and Dough Hook to the mixer. Turn to speed 2 and mix for

about 1 minute.

3Continuing on speed 2, add remaining flour, ½ cup at a time and

mix for about 2 minutes, or until dough clings to the Dough Hook

and cleans the sides of the bowl. Knead on speed 2 for about

2 minutes longer, or until dough is smooth and elastic. The dough

will be slightly sticky to the touch.

4Divide the dough between 2 1lb loaf tins, or a single 2lb loaf tin.

5Cover with a damp tea towel and leave in a warm place for 30

minutes to rise.

6Bake in a preheated oven at 220oC, Gas Mark 7 for 25-30 minutes.

7Remove from the tin(s) and leave to cool on a wire rack.

Ingredients:

•½ cup (120ml) low fat milk

•3 tbsp sugar

•2 tsp salt

•3 tbsp butter

•2 packets dry active yeast

•1½ cups (350ml) warm water

•5-6 cups (720-864g) bread flour

Basic white bread

Method:

1Add the egg whites to the clean dry Mixing Bowl.

2Attach Mixing Bowl and Whisk attachment. Gradually turn to speed

Tips

•For best results use good quality eggs, do not let any egg yolk

come into contact with the whites. Sufficient egg whites are

required to cover the point of the Whisk attachment for best results.

Whisk on speed 6 for 3 minutes until they form stiff peaks.

Discard any unmixed whites left on the base of the mixing bowl.

•If caster sugar is required in the recipe for the whites add the

appropriate amount just before the stiff peaks are produced.

Ingredients:

•4 (large) egg whites (200ml)

Egg whites

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Recipes

Method:

1Preheat the oven to 170oC, Gas Mark 3. Grease baking trays or line

them with parchment.

2Sift together the flour, bicarbonate of soda and salt; set aside.

3Attach the Beater to the Mixer. In the Mixing Bowl, add the melted

butter, brown sugar and caster sugar and beat until well blended.

Start on speed 1, increasing to speed 5 if required. Part way

through mixing, it may be necessary to stop the Mixer and scrape

the sides of the bowl using a spatula.

4Beat in the vanilla, egg and egg yolk until light and creamy using

speeds 1-4.

5Using speed 1, mix in the sifted ingredients until just blended.

Part way through mixing, it may be necessary to stop the Mixer and

scrape the sides of the Mixing Bowl using a spatula.

6Stir in the chocolate chips by hand using a wooden spoon. Drop

cookie dough onto the prepared baking trays, for each cookie use

around 4 tablespoons of dough (for smaller cookies, drop 1

rounded tablespoonful and adjust baking time as necessary). Do

not flatten the dough. Cookies should be about 8cm apart.

7Bake for 15 to 17 minutes in the preheated oven, or until the edges

are lightly toasted. Allow to cool on the baking trays for a few

minutes before transferring to wire racks to cool completely.

Ingredients:

•250g Plain flour

•1

2 tsp Bicarbonate of soda

•1

2 tsp Salt

•170g Unsalted butter, melted

•200g Dark brown soft sugar

•100g Caster sugar

•1 tbsp Vanilla extract

•1 Egg

•1 Egg yolk

•325g Chocolate chips

Chocolate chip cookies

Makes 18

Method:

1Pre heat the oven to 175ºC, Gas Mark 3-4.

2Attach the Beater to the Mixer. Grease and flour a 9x13 inch baking

pan.

3Mix the cocoa with the bicarbonate of soda and add to the bowl

along with the water and half the oil.

4Mix on speed 1 until well blended and thickened.

5Mix in the sugar, eggs and remaining oil on speed 3 until,

thoroughly mixed.

6During mixing it may be necessary to stop the mixer and scrape the

sides of the bowl to make sure all the ingredients are incorporated.

7Add the flour, vanilla and salt and mix until just incorporated, do not

over mix.

8Spread evenly into the prepared pan and bake for 30 minutes or

until a skewer comes out clean.

9Allow to cool before cutting into squares.

Ingredients:

•80g Cocoa powder

•½ tsp Bicarbonate of soda

•160ml Vegetable oil

•120ml Boiling water

•440g Caster sugar

•2 Eggs

•190g Plain flour

•1 tsp Vanilla essence

•¼ tsp Salt

Fudge brownies

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For the pastry:

•460g Plain flour

•280g Good quality unsalted

butter at room

temperature (cut into

pieces)

•120g Unrefined caster sugar

•2 Eggs

•Pinch of salt

For the filling:

•2x397g tins condensed milk

•250ml Lemon juice

•2 tbsp corn flour

•2 tsp Grated lemon zest

•6 Egg yolks

For the meringue topping:

•6 Egg whites

•1

2 tsp Cream of tartar

•125g Sugar

Lemon meringue pie

Method:

1Place the softened butter, salt and sugar in the Mixing Bowl, attach

the Beater and cream the sugar and butter until fluffy and pale in

colour. Start on speed 1, increasing to speed 4. Part way through

mixing, it may be necessary to stop the Mixer and scrape the sides

of the bowl down using a spatula.

2Crack the eggs into a small bowl and lightly whisk. Slowly add the

eggs a bit at a time to the butter mixture, mixing well.

Use speed 1-4. Add a little of the flour with the eggs to prevent the

mixture from curdling. Part way through mixing, it may be necessary

to stop the Mixer and scrape the sides of the bowl down using a

spatula.

3Remove the Mixing Bowl and Beater and sieve the flour over the

creamed butter, return the Mixing Bowl to the Mixer, attach the

Dough Hook. Using speeds 1-3 slowly mix in the flour into the

batter, once the pastry comes together, stop mixing, do not over

mix.

4Turn the pastry out on to a lightly floured work surface, divide the

pastry in half, do not knead the pastry, just push it together. Cover

each piece with cling film and make it airtight. Place in the fridge for

30 minutes or until firm.

5Preheat the oven to 190ºC / Gas Mark 5. Grease a 25cm fluted

loose bottom tin. Place the tin onto a baking tray.

6Roll out the pastry until it's big enough to generously fit the tin,

leaving excess pastry falling over the sides of the tin onto the

baking tray underneath the tin - don't trim the pastry at this stage.

7Line the pastry with greaseproof paper and fill with baking beans.

Trim the excess pastry using a sharp knife. Bake the pastry case

blind for about 15-20 minutes or until the pastry is pale golden and

dried out - remove the paper and beans for the last five minutes.

8Lower the oven temperature to 150oC / Gas mark 2.

9In the Mixing Bowl, add all the filling ingredients and attach the

Beater. Using a slow speed, beat until smooth.

10 Pour into the cooled crust and bake for 30 minutes. Leave to cool

before adding the meringue.

11 Increase the oven temperature to 180oC / Gas mark 4.

12Place whites and cream of tartar in a CLEAN Mixing Bowl and

attach the Whisk.

13Whisk on maximum speed until the egg whites are at soft peak

stage, this takes about 3 minutes. During mixing it may be

necessary to stop the mixer and scrape the sides of the bowl a few

times to make sure all the ingredients are incorporated.

14Gradually beat in the sugar, over a period of 3 minutes, 1tsp at a

time, until stiff.

15Spread over the cooled filling; seal to edge of the pie crust. Bake

for 15 minutes or until meringue is golden brown.

16Leave to cool before serving.

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Method:

1Place all ingredients in the Mixing Bowl.

2Using the Beater Attachment, mix on speed 1 until light and

creamy.

3During mixing it may be necessary to stop the Mixer and scrape the

sides of the Mixing Bowl using a spatula a few times to make sure

all the ingredients are incorporated properly.

Ingredients:

•75g Butter

•500g Icing sugar

•Pinch of salt

•3-4 tbsp Milk

•1½ tsp Vanilla

Buttercream

Method:

1Heat oven to 190oC / Gas Mark 5. Grease two 8 inch sandwich tins

and line with non-stick baking paper.

2Cream the sugar and butter together in the Mixing Bowl using the

Beater.

3Add the eggs one by one, mixing after each addition. Use speed 1

initially then increase to speed 4. During mixing, it may be

necessary to stop the Mixer and scrape the sides of the bowl down

using a spatula.

3Add the flour and baking powder on speed 1, increase to speed 4

for 30 seconds. Slowly add the milk to the batter on speed 1 until

incorporated.

4Divide the mixture between the tins, smooth the surface with the

spatula or the back of a spoon, then bake for about 20 mins until

golden and the cake springs back when pressed. Turn out onto a

cooling rack and leave to cool completely.

5Attach the Whisk to the Mixer and whip the cream for around 3

minutes starting at speed 1 and increasing to full speed.

6Spread the jam over the bottom of one of the sponges, top with the

cream and sandwich the second sponge on top. Dust with a little

icing sugar before serving.

Ingredients:

•200g Caster sugar

•200g Softened butter, cut into

pieces

•4 Eggs, beaten

•200g Self-raising flour, sifted

•1 tsp Baking powder

•2tbsp Milk

For the filling:

•300ml Whipping cream

•1 Jar of strawberry jam,

(approximately 230g)

Victoria sandwich cake

Method:

1Place cream in the Mixing Bowl and insert the Whisk.

2Whip on speed 4-5 until the desired thickness is achieved.

(Guide time: 3-4 minutes). It may be necessary to stop the mixer

and scrape the sides of the bowl a few times to make sure all the

ingredients are incorporated.

Ingredients:

•200ml Whipping cream*

*Min - 200ml

*Max - 600ml

Whipped cream

Recipes

400010 rev1_Layout 1 14/04/2014 12:21 Page 10

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