Troubleshooting - Belling 48422 Instruction Manual

CLEANING AND STORAGE
Set the rotary switch for adjusting the speed levels to the OFF position and always remove
the mains plug from the socket before cleaning the device.
Never immerse the motor unit in water or other liquids!
Do not use any caustic or abrasive cleaning agents to clean the device. These can damage the
surface.
All accessories (apart from the motor unit!) are dishwasher-safe.
Clean all accessories (apart from the motor unit) in the dishwasher or by hand using warm water
and mild detergent. If necessary, soften the individual parts in warm soapy water so that even
more stubborn remnants of dough can be removed.
Clean the motor unit with a slightly damp cloth and, if necessary, a little detergent.
Wipe the device dry with a clean cloth.
Store the device in a dry, clean place that is not accessible to children.

TROUBLESHOOTING

If the device should stop working properly, first check whether you are able to correct
the problem yourself. Otherwise you should contact customer service.
Do not attempt to repair a broken or damaged device yourself!
Problem Possible Cause/Solution
Is the rotary switch for setting the speed levels in the OFF position? Set the switch to a position
between 1 and 10.
Has the mixer head not been lowered? The device can only be
The device does switched on if the mixer head has been lowered. not work.
Is the mains plug correctly inserted into the socket?
Is the plug socket defective? Try another plug socket.
Check the fuse of your mains connection. The device stalls or
Is the mixing bowl too full? stirring/kneading is
Remove dough if necessary and stir/knead the dough in several sluggish. smaller portions.
CARE LINE
There is a customer Care line for problems that cannot be addressed by the troubleshooting guide
Belling Customer Care 08771 221 3623
www.belling.co
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CLASSIC RECIPIES
VICTORIA SPONGE
INGREDIENTS
Makes: 1 (7 in) Victoria sponge cake
3 eggs
150g (6 oz) self raising flour
150g (6 oz) caster sugar
150g (6 oz) butter or margarine
1/2 teaspoon vanilla extract
jam to sandwich the cake
For the buttercream:
100g (4 oz) icing sugar
50g (2 oz) butter
1/2 teaspoon of vanilla extract
PREPARATION METHOD
Prep: 30 mins | Cook: 35 mins
1.Preheat the oven to 170 C / Gas 3. Place the shelf in the centre of the oven.
Grease and line two 18cm (7 in) sandwich tins with baking parchment.
2.Weigh the three eggs. Note the weight and measure the same amount of sugar, flour and butter.
(See footnote.)
3.Sieve the flour into a bowl and add the sugar, butter or margarine and vanilla. Crack in the eggs
and beat well, until the mixture is light coloured and fluffy.
Divide the cake mixture between the tins and smooth the tops.
4.Bake for 30 to 40 minutes or until golden brown. Cool for 5 minutes in the tins, then turn out
onto a wire rack to cool completely.
5.To make the buttercream, sieve the sugar into a bowl, add the butter and vanilla and beat well.
6.To sandwich the cakes together: Add a layer of jam to the top of one of the sponges, followed
by a layer of cream on top of the jam, finish by placing the last of the sponges on top.
Dust with a layer of icing sugar if desired.
Tips
Always use margarine, butter is too heavy.
Eggs can vary a lot in size, for perfect results weigh the 3 eggs.
This will more than likely weigh over or under 150g (6 oz).
For example, if the eggs weigh 175g you would use 175g each of the flour, sugar and margarine.
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