User manual SONY VAIO VGN-Z790DKB

[. . . ] Take care when lifting this appliance as it is heavy. Ensure the head is locked and that the bowl, tools, outlet covers and cord are secure before lifting. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. Children should be supervised to ensure that they do not play with the appliance. [. . . ] Don't use the whisk for heavy mixtures (eg creaming fat and sugar) - you could damage it. For yeast mixtures. CH EF 1 min P 2 3 4 1 to insert a tool 2 3 4 5 G to remove a tool 6 hints G G G to use your mixer Turn the head-lift lever clockwise and raise the mixer head till it locks. Fit the bowl onto the base - press down and turn clockwise Turn the head-lift lever clockwise and lower the mixer head till it locks. Switch on by turning the speed switch to the desired setting. Turn and remove. G Switch off and scrape the bowl with the spatula frequently. Eggs at room temperature are best for whisking. Before whisking egg whites, make sure there's no grease or egg yolk on the whisk or bowl. Use cold ingredients for pastry unless your recipe says otherwise. points for bread making Never exceed the maximum capacities below - you'll overload the machine. If you hear the machine labouring, switch off, remove half the dough and do each half separately. The ingredients mix best if you put the liquid in first. maximum capacities CHEF MAJOR CH EF important G 1 min P 2 3 4 G G shortcrust pastry stiff yeast dough soft yeast dough fruit cake mix egg whites G G G G G G G Flour weight: 680g - 1lb 8oz Flour weight: 1. 36kg - 3lb Total weight: 2. 18kg - 4lb 13oz Flour weight: 1. 3kg - 2lb 14oz Total weight: 2. 5kg - 5lb 8oz Total weight: 2. 72kg - 6lb 12 Flour weight: 910g - 2lb Flour weight: 1. 5kg - 3lb 5oz Total weight: 2. 4kg - 5lb 5oz Flour weight: 2. 6kg - 5lb 12oz Total weight: 5kg - 11lb Total weight: 4. 55kg - 10lb 16 CH EF K-beater G G G G G whisk dough hook G G speed switch creaming fat and sugar start on min, gradually increasing to `max'. Keep away from heat (cooker tops, ovens, microwaves). Stainless steel tools can be washed by hand or in a dishwasher. Non stainless steel tools (coated) should only be washed by hand, then dried thoroughly. Wash by hand, then dry thoroughly. service and customer care If the cord is damaged it must, for safety reasons, be replaced by SONY or an authorised SONY repairer. G UK G G G other countries G If you need help with: using your machine servicing or repairs (in or out of guarantee) call SONY Customer Care on 023 9239 2333. Have your model number ready - it's on the underside of the mixer. spares and attachments call 0870 2413653. Contact the shop where you bought your machine. guarantee UK only If your machine goes wrong within one year from the date you bought it, we will repair or replace it free of charge provided: you have not misused, neglected or damaged it; it has not been modified; it is not second-hand; it has not been used commercially; you have not fitted a plug incorrectly; and you supply your receipt to show when you bought it. G G G G G G G This guarantee does not affect your statutory rights. 7 SONY CHEF AND MAJOR VAIO VGN-Z790DKB - KM020 series recipes See important points for bread making on page 3. white bread stiff British-type dough 1. 36kg (3lb) strong plain flour 15ml (3tsp) salt 25g (1oz) fresh yeast; or 15g/20ml (1/2oz) dried yeast + 5ml (1tsp) sugar 750ml (11/4pts) warm water: 43°C (110°F). Use a thermometer or add 250ml (9floz) boiling water to 500ml (18floz) cold water 25g (1oz) lard dried yeast (the type that needs reconstituting): pour the warm water into the bowl. Then add the yeast and the sugar and leave to stand for about 10 minutes until frothy. other types of yeast: follow the manufacturer's instructions. Then add the flour (with fresh yeast if used), salt and lard. [. . . ] Cook at around 200°C/400°F/Gas Mark 6, depending on the filling. pavlova 3 large egg whites 175g (6oz) caster sugar 275ml (10 fl. oz. ) double cream fresh fruit eg raspberries, strawberries, grapes, kiwi fruit Whisk the egg whites on a high speed until they form `soft peaks'. With the whisk operating on speed 5, gradually add the sugar one tablespoon at a time, whisking after each addition. Line a baking tray with silicone paper, then spoon the meringue onto the paper forming a nest approximately 20cm/8" in diameter. [. . . ]