Quick Guide To Mixing; Cleaning And Maintenance; Storage - Sencor STM 3010WH-NAA1 Manual De Usuario

STM 3010WH-NAA1 / STM 3011GR-NAA1 / STM 3012BL-NAA1 / STM 3013OR-NAA1 / STM 3014RD-NAA1
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QUICK GUIDE TO MIXING

Attachment type Ingredients
Whisk A2 Egg whites
Cream
Whisk A2
Mayonnaise
Whisk A2
Beater A3 Cake dough
Dough hook A1 Bread dough
Note:
The above processing times are only a reference. To prevent ingredients from splattering out of
the bowl, select an initial speed level of 1 or 2. Set a higher speed later based on requirements.
Note:
Beater and dough hook function is max power for 300W.

CLEANING AND MAINTENANCE

• Before cleaning the food mixer, always turn it off by setting the speed control knob A9 to position
0 and unplug it from the power socket.
• It is necessary to thoroughly clean the attachment after every use in hot water using a neutral
kitchen detergent. Then rinse it under clean running water and thoroughly wipe dry with a fi ne
towel.
• Wash the stainless steel mixing bowl A4 using hot water and a neutral kitchen detergent. Then
rinse it under clean running water and wipe dry with a fi ne towel.
Tip:
If you whisked egg whites, fi rst rinse the whisk A2 and the mixing bowl A4 under cold water.
Using hot water makes the egg white remains harden, making their removal more diffi cult.
• To clean the base unit A5 and the arm A7, use a cloth dipped in a weak detergent solution. Then
wipe everything dry.
• Never submerge the appliance or its power cord in water or any other liquids. For cleaning, do
not use thinners or solvents, or abrasive cleaning agents. Otherwise, the surface treatment of the
appliance could be damaged.

STORAGE

• If you will not be using the food mixer, store it in a dry place out of children's reach. Make sure that
the arm A7 is tilted into the horizontal position.
2014
Table Mixer
Amount
max. 8 eggs
500 ml
3 egg yolks
approx. 800 g
max. 600 g of fl our 4 minutes
EN-7
Processing time Selecting a speed
4 minutes Level 6
4–5 minutes Level 6
1 minute Level 2–4
6 minutes Level 2-6
Level 2
11/2014