Page 1
PEACOCK
LILY
TRUFFLE
PALE
HONEY
FEATURING
TEN DELICIOUS FAVOURITES
www.fearnebyswan.co.uk
Model: SK34030 (all colours)
JUG KETTLE
CARE & USE INSTRUCTIONS
1.7 LITRE
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TRUFFLE
"it also has the added benefit of looking gorgeous"
“Breakfast is the most important meal of the day for me. If I didn’t eat it,
I’d feel rotten and start the day off on the wrong foot.
Mornings can be very busy with a lot of rushing around so making things
as organised and slick as possible is key. ”
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LILY
TRUFFLE
PALE
HONEY
PEACOCK
IMPORTANT SAFEGUARDS 04
WHAT’S IN THE BOX 05
HOW TO USE 06
CLEANING & MAINTENANCE 07
WARRANTY 08
BS PLUG 08
TECHNICAL INFORMATION 09
SPARE PARTS 09
DELICIOUS FAVOURITES 10
AFFIX YOUR RECEIPT 22
DISPOSAL OF THE PRODUCT 22
1.7 LITRE JUG KETTLE
CARE & USE INSTRUCTIONS
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04
IMPORTANT SAFEGUARDS
When using your Fearne by Swan 1.7 Litre jug kettle especially when
children are present, basic safety precautions should always be followed,
including the following:
1. Read all instructions before using.
2. To protect against electrical shock, do not immerse the plug or the
power base in water or other liquids.
3. Unplug the power base from the wall socket when not in use, before
repositioning and before cleaning. Allow the kettle to cool down
fully before cleaning and before storing away.
4. If the supply cord is damaged, it must be replaced by the manufacturer,
its service agent or similarly qualified persons in order to avoid a
hazard.
5. Do not use outdoors.
6. Do not let the cord hang over the edge of the table/counter or
touch hot surfaces.
7. Before plugging into a socket, check whether your voltage
corresponds to the rating label of the appliance.
8. Do not touch hot surfaces of the kettle. Always use the handle.
9. Do not open the lid while the water is boiling.
10. Take care when pouring. Pour slowly, and do not overfill the kettle.
11. Ensure that the lid is closed before switching the kettle on, otherwise
it may not automatically switch off.
12. Check that the kettle is properly located on the power base before
switching it on.
13. Do not switch on unless the kettle is filled to the min level.
14. Do not fill above the bottom of the max mark on the water level
indicator.
15. Remove the kettle from its power base before filling or pouring.
16. Do not place the kettle, power base or mains lead on or near any hot
surface, hotplate, hot hob or burner.
17. Do not use the kettle for any purpose other than heating water.
1.7 LITRE JUG KETTLE CARE & USE INSTRUCTIONS
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Fearne By Swan
05
18. Use the kettle only with power base supplied (and vice versa).
19. Always disconnect the appliance from the supply if it’s left
unattended.
20. Please handle with care to avoid injury, never misuse the appliance.
21. Appliances can be used by persons with reduced physical, sensory
or mental capabilities or lack of experience and knowledge if they
have been given supervision or instruction concerning use of the
appliance in a safe way and if they understand the hazards involved.
22. Water can remain hot for a considerable time after boiling and can
present a scald hazard. Keep the kettle, the power base, and the
mains lead away from the edge of worktops and out of the reach of
children.
WHAT’S IN THE BOX
1. Water level indicator
2. Handle
3. On / Off switch
4. Power base
5. Lid
6. Filter
7. Main kettle body
8. Spout
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Fearne By Swan
HOW TO USE THE JUG KETTLE
Before using the kettle for the first time, fill to the max mark and boil,
then discard the boiled water and rinse the kettle out with cold water.
1. Position the power base as close to a wall socket as possible.
2. Remove the kettle from the power base. If the switch has been
pushed down inadvertently, it will spring up, into the “OFF”
position.
3. Caution: If water inside the kettle has just boiled, it will be full of
steam, which will escape as soon as the lid is opened.
4. Open the lid and fill the kettle via the lid aperture. Watch the level
in the water level indicator. You must use at least one cup of water,
but the water level must be below the max mark.
5. Caution: Do not overfill the kettle.
6. Close the lid. Checking that it is fully closed.
7. Check that the switch is in the “OFF” position before plugging the
power base into the wall socket. Gently position the kettle on the
power base, and switch on the wall socket.
8. Press the switch down. The switch will light up, and the kettle will
start to heat up.
9. When the water has boiled the kettle will switch off automatically,
the switch will return to the “OFF” position and the light will go out.
10. To avoid the risk of splashing, pour slowly and do not over-tilt the
kettle.
11. If you need to switch the kettle off at any time before the water
boils, simply lift it from the power base and set it down again. The
switch will pop up, into the “OFF” position.
IMPORTANT SAFETY NOTES
When you lift the kettle from the base, you may see moisture on the
surface of the base. This is the steam used to switch the kettle off
automatically, which then condenses and is allowed to escape via vents
in the underside of the kettle, do not lift it backwards, as this may
allow water to pass through the steam aperture on to the control area.
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1.7 LITRE JUG KETTLE CARE & USE INSTRUCTIONS
07
CLEANING & MAINTENANCE
It will be necessary to de-scale the kettle from time to time. Limescale
deposits in water will build up inside the kettle and stick to the
internal surfaces. This will reduce the efficiency of the kettle, damage
the seals, interfere with the quiet boil function and in extreme cases,
void your warranty.
Most supermarkets sell de-scaling tablets, powders or liquids.
These are inexpensive, easy to use and perfect for ensuring your kettle
provides many years of faithful service.
For cleaning external surfaces, a soft cloth moistened with a mild
detergent solution is all that is required.
DO NOT USE ABRASIVE OR STRONG CHEMICAL CLEANERS
DO NOT IMMERSE ANY PART OF THE PRODUCT IN WATER
ALWAYS ENSURE THE PRODUCT IS UNPLUGGED FROM
THE MAINS SUPPLY AND COMPLETELY COOL BEFORE
CLEANING.
WATER FILTER
Scale particles that remain in the water may give it a cloudy or greasy
appearance. The filter fitted to your kettle will prevent these parties
passing into your drink. Ensure the filter is kept clean and clear of
deposits otherwise the performance of your kettle may be affected and
your drinks may contain scale particles. You should clean the filter
whenever there are any noticeable deposits left on it, and especially if
pouring is affected in any way.
Should this occur, the kettle must be allowed to dry before use.
Caution: If the kettle is accidentally switched on when it does not
contain sufficient water, a boil-dry device will automatically switch it
off. Wait until the kettle has cooled down before filling, as the element
will be hot and spitting may occur.
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08
1.7 LITRE JUG KETTLE CARE & USE INSTRUCTIONS
2 YEAR WARRANTY
is product is guaranteed for 2 years from the date of original
purchase. If any defect arises due to faulty materials of workmanship the
faulty products must be returned to the place of purchase. Refunds or
replacement is at the discretion of the store.
e following conditions apply:
1. e product must be returned to the retailer with proof of purchase.
2. e product must be installed and used in accordance with the
instructions contained in this instruction guide.
3. It must be used only for domestic purposes.
4. It does not cover wear and tear, damage, misuse or consumable parts.
5. Swan Products Ltd has limited liability for incidental or consequential
loss or damage.
6. is guarantee is valid in the UK and Eire Only.
BS PLUG
The wires in the mains lead are coloured in accordance with the
following code:
BLUE
.................................... NEUTRAL
BROWN ............................... LIVE
GREEN/YELLOW
............. EARTH
As the colours of the wire in the mains lead of this appliance may not
correspond with the colour markings identifying the terminals on your
plug, proceed as follows:
e wire which is coloured BLUE must be connected to the terminal which
is marked with the letter N or coloured black. e wire which is coloured
BROWN must be connected to the terminal which is marked with the
letter L or coloured red. e wire which is coloured GREEN/YELLOW
must be connected to the terminal which is marked with the letter E or
(earth symbol) and is coloured GREEN or GREEN/YELLOW.
WARNING: THIS APPLIANCE MUST BE EARTHED
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Fearne By Swan
09
TECHNICAL INFORMATION
Model: SK34030
220-240V ~50/60Hz 3000W
Distributed by Swan Products Ltd,
PO Box 3117, Stoke-on-Trent,
ST4 9GD
© 2017 Swan Products Ltd
Made in China
SPARE PARTS
When ordering spare parts,
please use the references below:
SK34030HON006 Filter (Pale honey)
SK34030LYN006 Filter (Lily)
SK34030PKN006 Filter (Peacock)
SK34030TEN006 Filter(Truffle)
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“I get loads out of making food! e whole
process brings me joy. From chopping,
mixing, just that whole lovely cathartic
process and then the best bit, eating it.”
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BAKE HAPPY WITH FEARNE ONLINE:
Simple & easy to make recipes to
help get you started.
DELICIOUS
FAVOURITES
TEN
FOR MORE INSPIRATION
AND ALL THINGS FEARNE, GO TO:
www.fearnebyswan.co.uk
CASHEW AND PECAN BUTTER 12
BEETROOT DIP WITH CARROT AND RED PEPPER 13
SWEET POTATO HUMMUS 14
LENTIL WINTER WARMER SOUP 15
CORN FRITTERS WITH HONEY YOGHURT 16
SPELT AND SEED LOAF 17
NUT & SEED ENERGY BAR 18
BANANA BREAD 19
CHOCOLATE AND ALMOND CAKE 20
BLUEBERRY SCONES 21
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1.7 LITRE JUG KETTLE CARE & USE INSTRUCTIONS
12
METHOD
Preheat the oven to 180°C / 160°C fan / 350°F / gas mark 4.
Spread the nuts out on a baking tray and roast in the oven for
6-7 minutes, or until a shade darker and aromatic, taking care
not to let them burn. Once roasted, remove the nuts and leave
to cool completely.
Add the cooled nuts into the Fearne by Swan food processor and blitz
until the nuts transform into a creamy smooth butter. Depending on
the strength of your processor, this can take anything from 3 – 6
minutes, as the natural oils within the nuts slowly release, aiding the
process. Add in a good pinch of salt to taste and blitz to combine.
Transfer to an airtight container.
INGREDIENTS
150g raw unsalted cashew nuts
100g raw pecan nuts
Sea salt
CASHEW AND PECAN BUTTER
MAKES 1 JAR OF 240g
PREP TIME: 10 MINS
PLUS COOLING TIME
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METHOD
Preheat the oven to 200°C / 180°C fan / gas mark 6.
Wrap the beetroot in foil and roast for 50 - 60 minutes until
completely tender. Remove, peel off the skin and leave to cool
completely.
Add the cooled beetroot to the Fearne by Swan food processor
together with the yoghurt, tahini, lemon zest and juice, olive oil
and thyme and blitz until smooth. Season to taste with salt and
pepper. Thin with one tablespoon of water at a time until you
reach your desired consistency.
Serve with the coriander leaves and olive oil drizzled over and the
carrot and red pepper batons to dip into.
INGREDIENTS
5 raw beetroot
3 tbsp Greek or soy yoghurt
2 tbsp tahini
Juice and zest of half a lemon
2 tbsp extra virgin olive oil,
plus more to serve
1 tsp fresh thyme leaves
Sea salt and pepper
1 tbsp coriander leaves,
to serve
Carrot and red pepper batons,
to serve
BEETROOT DIP WITH CARROT
AND RED PEPPER
SERVES 4
PREP TIME: 15 MINS
COOKING TIME: 60 MINS
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METHOD
Preheat the oven to 200°C / 180°C fan / gas mark 6.
Wrap the sweet potato in foil and roast for 40 – 50 minutes until
completely tender. Remove, cut in half lengthways, scoop out the
flesh and leave to cool completely. Discard the skin.
In the Fearne by Swan food processor blitz together the sweet
potato flesh and the remaining ingredients, apart from the parsley,
until completely smooth. Thin with one tablespoon of water at a
time until you reach your desired consistency.
Taste and adjust the seasoning if necessary with a little more salt.
Serve in a bowl with a little ground cumin and parsley scattered
over and some olive oil drizzled on top.
INGREDIENTS
1 large sweet potato
1 x 400g tin chickpeas, drained
and rinsed
2 garlic cloves, peeled
100g tahini
Zest and juice of half a lemon
3 tbsp extra virgin olive oil,
plus extra to drizzle over
½ tsp ground cumin, plus extra
to sprinkle over
½ tsp ground coriander
1 tsp sea salt
1 tbsp flat leaf parsley leaves,
roughly chopped
SERVES 4
SWEET POTATO HUMMUS
PREP TIME: 15 MINS
COOKING TIME: 45 MINS
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1.7 LITRE JUG KETTLE CARE & USE INSTRUCTIONS
15
METHOD
Put the oil into a large pot set over a medium heat. Add in the
onion and cumin and sauté for 5 minutes. Add in the garlic and
sweat out for another 5 minutes until the onion is translucent.
Season well with salt and pepper.
Add in the stock, potato, carrot, tomatoes and lentils and bring to
a boil. Skim off any foam that rises to the surface. Reduce the heat
and simmer for 30 - 35 minutes until the vegetables and lentils
are cooked through. Taste and adjust the seasoning with salt and
pepper if necessary. is will depend on the quantity of salt in the
vegetable stock you used, so make sure to add a little at a time,
tasting as you go.
Using the Fearne by Swan 3-in-1 stick blender, process the soup
until completely smooth. Divide between bowls, drizzle over a
little extra virgin olive oil and scatter with parsley.
Serve immediately with flaked almonds and a little sea salt.
INGREDIENTS
1 tbsp olive oil
2 onions, finely chopped
2 tsp ground cumin
4 garlic cloves, crushed
1 litre vegetable stock
2 potatoes, diced
1 carrot, peeled and diced
200g baby plum tomatoes
120g red lentils
Sea salt and pepper
1 tbsp extra virgin olive oil
1 tbsp flat leaf parsley,
roughly chopped
LENTIL WINTER WARMER SOUP
SERVES 4
PREP TIME: 10 MINS
COOKING TIME: 40 MINS
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1.7 LITRE JUG KETTLE CARE & USE INSTRUCTIONS
METHOD
Place the flour and baking powder in a large bowl, using either
the Fearne by Swan hand mixer or stand mixer slowly whisk in the
milk and beaten egg, until well combined with no lumps. Add in
the onion, corn, parsley, half the chopped mint, ground cumin, 1
tsp sea salt and a few grindings of black pepper. Stir everything
together to combine.
Place 1 tbsp of olive or vegetable oil in a large, non-stick frying
pan and set over a medium-high heat. Once hot, add on 2 level
tbsp’s of batter for each fritter and flatten into little rounds. Fry
in batches, without over crowding the pan, for about 3 minutes on
each side, until they are golden brown and cooked through.
Combine together the yoghurt, honey and remaining mint and
season with salt and pepper. Plate up a little stack of fritters
(about 4 per person) and serve with the yoghurt on the side for
dipping into.
INGREDIENTS
120g white spelt flour
½ tsp baking powder
100ml milk
1 egg, lightly beaten
100g onion, very finely chopped
400g corn, drained and rinsed
15g parsley, finely chopped
20g mint, finely chopped
1.5 tsp ground cumin
Sea salt and pepper
Olive or vegetable oil to fry
250g Greek yoghurt
2 tbsp honey
CORN FRITTERS
WITH HONEY YOGHURT
MAKES 16
PREP TIME: 15 MINS
COOKING TIME: 10 MINS
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17
INGREDIENTS
500g wholegrain spelt flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp sea salt
100g sunflower seeds
20g chia seeds
60g raisins
1 tbsp maple syrup
550ml tepid water
METHOD
Preheat the oven to 200°C / 180°C fan / 400°F / gas mark 6. Lightly
grease a 1kg loaf tin and line with baking parchment.
Add all the dry ingredients to the bowl of the Fearne by Swan stand
mixer fitted with a dough hook, and mix everything together on a
low speed. Add in the maple syrup and water and mix on a slightly
higher speed until just combined.
Pour into the loaf tin and bake in the oven for 50 minutes, then
carefully remove the loaf from its tin and continue to bake for a
further 10 minutes.
Remove the loaf from the oven and leave to cool. Once cool cut into
slices and enjoy with butter or coconut oil and jam.
SERVES 8 - 10
SPELT AND SEED LOAF
PREP TIME: 5 MINS
COOKING TIME: 60 MINS
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INGREDIENTS
300g dark chocolate, min 70%
130g jumbo oats
130g raw cashew nuts
200g pitted dates
4 tbsp brown rice syrup
60g almond, cashew
or peanut butter
3 tbsp pumpkin seeds
3 tbsp sunflower seeds
2 tbsp linseeds
3 tbsp coconut oil, melted
EQUIPMENT
24cm x 16cm baking tray
or Tupperware box, lined
with cling film.
METHOD
Preheat the oven to 180°C / 160°C fan / 350°F / gas mark 4.
Roast the oats and cashew nuts for 8 – 10 minutes until a shade
darker and aromatic. Remove and leave to cool completely.
Place the dates, brown rice syrup and almond butter into the Fearne
by Swan food processor and process down to a paste.
Add in the oats, cashew nuts, seeds and melted coconut oil and pulse
on and off until the nuts and seeds are roughly chopped and all the
mixture has come together.
Transfer the mixture to the lined baking tray and flatten out with the
back of a wet spoon until well compacted and smooth. Cover and
refrigerate for 2 hours or until very well chilled.
When ready to serve, slice into bars. Store in an airtight container
for up to a week.
SERVES 8 - 10
NUT & SEED ENERGY BAR
PREP TIME: 15 MINS
PLUS COOLING TIME
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1.7 LITRE JUG KETTLE CARE & USE INSTRUCTIONS
INGREDIENTS
120g coconut oil or unsalted
butter, at room temperature
200g coconut palm sugar
2 eggs, beaten
4 very ripe bananas, peeled and
mashed with a fork
2 tbsp rice milk
350g white or wholegrain
spelt flour
½ tsp fine sea salt
1 tsp baking powder
1 tsp bicarbonate of soda
60g walnuts, roughly chopped
METHOD
Preheat the oven to 180°C / 160°C fan / 350°F / gas mark 4. Grease
a 20cm x 10cm loaf tin and line with baking parchment.
In the bowl of the Fearne by Swan stand mixer fitted with a paddle
beater, cream together the coconut oil or butter and sugar until
light and fluffy, then gradually beat in the eggs, mashed banana
and milk until well combined.
In another bowl combine together the remaining ingredients.
Gradually mix this in, until it has just come together.
Transfer the mixture to the lined loaf tin and bake for about 55-65
minutes, until a skewer comes out clean. If the top is browning too
quickly, cover with tinfoil. Cool in the tin for 10 minutes, then turn
out onto a wire rack to cool completely. Serve in slices as it is, or with
a little butter.
SERVES 8 - 10
BANANA BREAD
PREP TIME: 15 MINS
COOKING TIME: 70 MINS
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1.7 LITRE JUG KETTLE CARE & USE INSTRUCTIONS
INGREDIENTS
300g dark chocolate, min 70%
cocoa solids
225g coconut oil or unsalted
butter
100g pitted medjool dates
6 eggs
100g ground almonds
200g coconut palm sugar
1 tsp vanilla extract
¼ tsp sea salt, plus extra to serve
Cocoa powder to dust
2 tbsp flaked almonds
METHOD
Preheat the oven to 160°C / 140°C fan / gas mark 3 and grease and
line a 22cm round spring form tin.
Melt 250g of the chocolate and coconut oil or butter in a heatproof
bowl over barely simmering water.
Meanwhile, add the medjool dates and 2 of the eggs to the Fearne
by Swan food processor and blitz until the dates are very finely
chopped, transfer to the bowl of the Fearne by Swan stand mixer
with a whisk attachment.
Whisk in the remaining 4 eggs, ground almonds, coconut palm
sugar, vanilla and salt. Increase the speed to high and whisk in the
melted chocolate and coconut oil until everything has come together,
resulting in a thick, shiny mixture.
Pour the mixture into the cake tin and bake for 35-45 minutes, or
until the cake is set but with a little wobble in the centre. Cover
with foil if the top is browning too quickly. Leave the cake to cool
completely, then remove from the tin.
To serve, dust the cake with cocoa powder and sprinkle over the
flaked almonds and a little sea salt.
SERVES 12
CHOCOLATE AND ALMOND CAKE
PREP TIME: 15 MINS
COOKING TIME: 45 MINS
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21
INGREDIENTS
350g white spelt flour, plus
extra for rolling
½ tsp sea salt
1 tsp baking powder
1 tsp bicarbonate of soda
90g coconut oil
or unsalted butter
150g blueberries
50ml maple syrup
120ml rice milk
½ tsp apple cider vinegar
1 tsp vanilla extract
1 egg, beaten
TO SERVE
Salted butter or coconut oil
Jam or almond butter
EQUIPMENT
5cm plain or fluted pastry cutter
METHOD
Preheat the oven to 220°C / 200°C fan / gas mark 7 and line a baking
tray with parchment paper.
In a bowl combine together the flour, salt, baking powder and
bicarbonate of soda. Rub in the butter or coconut oil until it looks
like breadcrumbs. Stir in the blueberries.
In a separate bowl combine together the maple syrup, rice milk, apple
cider vinegar and vanilla extract. Add the dry and wet mixture to the
Fearne by Swan stand mixer fitted with a dough hook and combine
together quickly. Bring the dough together into a ball using your hands.
Turn the dough out onto a heavily floured work surface and roll or pat
out (with floured hands) to a thickness of about 4cm. Dip the pastry
cutter into flour and stamp out as many scones as possible. Gather
up the remaining dough, roll out again and stamp out the remaining
scones, you should have 8-10. Arrange on the baking tray, brush the
tops with beaten egg and place in the centre of the oven, bake for
15 - 18 minutes until golden brown in colour and a skewer comes out
clean. Cover with foil if browning too quickly.
Remove to a wire rack and leave to cool a little. Serve warm with your
favourite jam, almond butter and some coconut oil or butter. Store in
an airtight container and consume within 2 days.
MAKES 8 - 10
BLUEBERRY SCONES
PREP TIME: 15 MINS
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Fearne By Swan
Affix your store receipt
for safe keeping.
YOUR
RECEIPT
HERE
AFFIX
NOTES
e device complies with the European Directives 2014/35/EU, 2014/30/EU and 2009/125/EC.
At the end of its service life, this product may not be disposed of in the normal household waste, but rather
must be disposed of at a collection point for recycling electrical and electronic devices. e materials are
recyclable according to their labelling. You make an important contribution to protecting our environment
by reusing, recycling or utilising old devices in other ways. Please ask the municipal administration where
the appropriate disposal facility is located.
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Page 23
FOR MORE INSPIRATION
AND ALL THINGS FEARNE, GO TO:
www.fearnebyswan.co.uk
BAKE HAPPY WITH FEARNE ONLINE:
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Page 24
Copyright © 2017
Swan Products Ltd. PO Box 3117,
Stoke-on-Trent ST4 9GD
HELPLINE: 0333 220 6074
EMAIL: fearne@swan-brand.co.uk
www.fearnebyswan.co.uk
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