Stand Mixer
Important Safeguards.................... 2
Know Your Mixer............................ 3
Using Your Mixer............................ 5
Cleaning Your Mixer........................6
Recipes........................................ 7-9
Customer Service ........................ 10
In USA: 1-800-851-8900
In Canada: 1-800-267-2876
840086200
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Know Your Mixer
Parts and Features
1. Speed Control (On/Off)
and Eject
2. Beaters
3. Bowl
4. Turntable
5. Shift and Stir™
Bowl Lever
6. Power Burst
7. Mixer
8. Hand Mixer
Release Button
9. Mixer Lockdown Button
10. Stand
How to Assemble Stand
The stand mixer is very convenient for most recipes. However, small amounts–like
one cup of cream–may not contact the beaters in the stand mixer mode. In these
cases we recommend using as a hand mixer.
2. As the mixer is lowered, gently press
the back of
NOTE: Attach mixer to stand before
attaching mixing shield, beaters, or
other attachments.
1. Set stand on counter and put
turntable onto
the mixer onto
the platform
until it locks in
position.
stand. With
platform level
and while hold-
ing mixer as
shown, place
3. The mixer can now be used as a
L-shaped tab
stand mixer.
on platform
into slot on
bottom of mixer, as illustrated.
3
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Optional Attachments (Available on selected models)
Before first use: wash beaters or attachments in warm, sudsy water; rinse and dry.
Always unplug mixer from electrical outlet before inserting or removing attachments.
This mixer comes with 1 or more of the following attachments:
ATTACHMENT
DESCRIPTION
The flat beaters are designed for general
mixing purposes.
The straight wire beaters, which have no center
post for ease in cleaning, are designed for mixing
thick batters and cookie dough.
The single whisk is perfect for whipping cream.
The whisk may be inserted into either opening.
The twisted wire beaters, which have no center
post for ease in cleaning, are designed for mixing
thick batters and cookie dough.
The dough hooks can perfectly knead a one
loaf bread recipe. Always use dough hooks
on speed 4, 5, or 6 in the hand mixer mode.
Do not use dough hooks in the stand mixer mode.
To Insert Attachments
Flat Beaters, Straight Wire
Beaters, and Whisk
Twisted Wire Beaters and
Dough Hooks
1. Make sure mixer is unplugged and
1. Insert the wire beater or the dough
speed control is set to OFF.
hook with the
Collar
collar into the
2. Insert a beater or attachment into an
opening on the
bottom of the
opening indi-
cated by the
illustration on
the mixer.
mixer. Push
until it clicks
into place.
Repeat with
other beater or
attachment.
2. Align tabs on the beater or dough
hook with the
slots in the
Slot
Tab
opening. Push
until it clicks
into place.
Repeat with
other beater or
dough hook.
4
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Optional Features (Available on selected models)
Power Boost
Mixing Shield
Press and hold down the button for
additional power
1. To attach: Place small tabs on the
mixing shield
Power
Burst
at any speed.
into grooves on
side of mixer.
Push the
shield back
onto the mixer.
The mixing
shield will snap
into place in
NOTE: Do not
use Power Burst
for more than
two minutes at
a time or motor
may overheat.
™
Bowl Rest
This feature can be used on most large
mixing bowls.
the groove around the mixer.
2. Now insert the beaters or other
attachments and use the mixer
as you normally would.
3. To remove: Turn mixer off and
unplug. Eject beaters or other
attachments.
Use the Bowl
Rest while adding
ingredients or
checking a
recipe. To use,
TURN MIXER
OFF, then set
4. Grasp mixing shield in one hand,
while holding
the mixer on the
edge of the bowl.
mixer in other
CAUTION:
hand. Pull
• Never use Bowl Rest when mixer is on.
• Do not use Bowl Rest on small
(11⁄2 quart) mixing bowls or plastic
mixing bowls.
shield straight
out, then up,
to remove.
Shift and Stir™ Bowl Lever
Use the lever to move the turntable.
This allows you to position the beaters
near the edge of the bowl or in the
center.
5. Wash mixing shield in hot, soapy
water. Rinse and dry.
Mixer Lockdown Button
Use this feature to lock the mixer in
the “down” position when using on
the stand.
Using Your Mixer
1. Make sure mixer is unplugged and
speed control is set on OFF. Insert
beaters. Use as hand mixer or
assemble on stand.
3. Move the speed control to desired
speed, starting at 1 and increasing
to a higher speed as necessary.
4. If using as a stand mixer do not
leave mixer unattended. Always
monitor the progress of the mixing.
2. Plug mixer into electrical outlet.
5
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Using Your Mixer
(continued)
5. When finished mixing, move the
6. To eject beaters, push straight down
speed control
on the speed
control.
to OFF and
unplug mixer.
Off
7. To remove mixer from stand, hold
mixer and press mixer release button.
Pull mixer to release from stand.
Mixing Guide
The following mixing guide is a suggestion for selecting mixing speeds. Begin on
speed 1 and increase to desired speed depending on the recipe consistency.
6 SPEED
FUNCTION
0
1
OFF and/or Eject
LOW speed for folding or mixing in dry ingredients, muffins,
or quick breads
2
3
4
5
6
To cream butter and sugar; most cookie dough
MEDIUM speed for most packaged cake mixes
Frosting and mashed potatoes; kneading dough
Beating egg whites; kneading dough
HIGH speed for whipping cream; kneading dough
Cleaning Your Mixer
1. Always unplug mixer from electrical
outlet and eject the attachments
before cleaning.
Cord Wrap and Clip
When finished using the mixer, clean as
instructed. Then
2. Wash attachments in hot, soapy
wrap cord
water; rinse and dry.
around mixer
body as illustrated
and secure cord
in clip.
3. Wipe the mixer body and cord with a
clean, damp cloth.
NOTE: Do not use abrasive cleaners or
scouring pads. To reduce the risk of
electrical shock do not immerse the
mixer body in water at any time.
6
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Recipes
Check our Web site for more recipes.
Lemon Chess Squares
18-ounce package yellow cake mix
1-pound box confectioners sugar
2 eggs
1 egg
1⁄2 cup butter or margarine, melted
8-ounce package cream cheese,
room temperature
1⁄4 teaspoon lemon extract
1⁄2 teaspoon vanilla extract
In a large mixing bowl combine dry cake mix, 1 egg, and butter. Mix until combined
at Speed 1. Pat into ungreased 9x13-inch pan. With same mixing bowl and same
beaters (not necessary to wash) beat cream cheese and sugar at Speed 2 until
smooth. Add eggs and extract; beat at Speed 3 until well blended. Pour cream
cheese mixture over top of cake in pan. Bake at 350°F for 45 to 50 minutes. Let
cool then cut into bars. Yield: About 36 bars.
Fluffy White Frosting
Not as sweet as traditional butter cream frosting.
3⁄4 cup vegetable shortening
1-pound box confectioners sugar
1 teaspoon salt
5 to 6 tablespoons milk
2 teaspoons vanilla extract
Beat ingredients at Speed 4 for 3 minutes. Makes enough to frost two 9-inch
round layers.
Ginger Cookie Bars
3⁄4 cup vegetable shortening
2 teaspoons baking soda
1 cup sugar
1⁄4 cup molasses
1 egg
1 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground ginger
1⁄2 teaspoon salt
1⁄2 teaspoon vanilla
2 cups flour
In a mixing bowl, using beaters combine shortening, sugar, molasses, egg, and
vanilla at Speed 2 until smooth. Add flour, baking soda, cinnamon, cloves, ginger,
and salt. Mix at Speed 2 until blended. Spread in an ungreased 15x10x1-inch bak-
ing pan. Bake at 375ºF for 12 minutes or until lightly browned. Do not overbake.
Cool on a wire rack before cutting. Makes about 4 dozen bars.
Brown Sugar Butterscotch Cookies
1 cup butter, room temperature
1 cup white sugar
1 cup brown sugar
2 eggs
21⁄2 cups flour
1⁄2 teaspoon salt
1 teaspoon baking soda
4 cups crispy rice cereal
2 cups butterscotch chips
2 teaspoon vanilla
In a large mixing bowl, using beaters cream butter and sugars at Speed 2. Add eggs
and vanilla and continue mixing. Add flour, salt, and baking soda and mix at Speed
3. Add rice cereal and chips and mix on Speed 3. Drop by spoonfuls onto cookie
sheet. Bake at 350ºF for 12 to 15 minutes or until lightly browned. Makes 6 dozen.
7
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Double Dark Chocolate Cookies
12-ounce package semisweet
2⁄3 cup sugar
chocolate chips
2⁄3 cup packed brown sugar
3⁄4 cup butter, room temperature
3 eggs
11⁄2 cups flour
1⁄2 cup unsweetened baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
Melt chocolate chips and set aside to cool slightly. Stir together the flour, cocoa,
baking soda, and salt into a bowl. In a large bowl, combine sugar, brown sugar,
and butter. Beat with mixer at Speed 2 for two minutes. Add eggs, one at a time,
beating after each addition. Add vanilla and beat another 30 seconds. Add melted
chocolate and beat on Speed 1 until thoroughly mixed. Add the flour mixture and
beat on Speed 1, gradually increasing speed to Speed 3 until thoroughly mixed.
Drop by heaping tablespoons onto an ungreased baking sheet. Bake 10 to 12
minutes at 325°F. Allow cookies to cool on baking sheet for five minutes. Transfer
to cooling racks to cool completely before storing.
Makes about 31⁄2 dozen large cookies.
Zesty Mashed Potatoes
8 large baking potatoes, peeled,
cubed, cooked, and drained
1⁄2 cup sour cream
1⁄2 cup butter, room temperature
1⁄2 cup milk
1⁄2 to 1 teaspoon minced garlic
Salt and pepper to taste
8-ounce package cream cheese,
room temperature
Place potatoes into a large bowl. Start mixing the potatoes at Speed 3 until they are
smooth. Add sour cream, cream cheese, butter, milk, garlic, salt, and pepper and
continue beating at Speed 4 until thoroughly mixed. Pour into a greased 9x13-inch
baking dish. Bake uncovered for 30 minutes at 400°F. Makes 8 servings.
Blackberry Cobbler
2 to 3 cups fresh or 1 (14-ounce bag)
frozen blackberries, thawed
1⁄2 cup low fat margarine
(40% vegetable oil), melted
1⁄4 cup sugar
1 cup flour
1 cup sugar
11⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1 cup milk
Place blackberries and melted margarine into a 9x13-inch baking pan. Sprinkle
1⁄4 cup sugar over the berries and stir to blend in. In a medium bowl, combine
flour, 1 cup sugar, baking powder, salt, and milk. Beat with mixer at medium
speed for two to three minutes. Pour over the berry mixture. Bake at 325°F for
45 minutes. Makes 8 servings.
8
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Creamy Peanut Butter Pie
1⁄2 cup butter
9-inch graham crust
2 ounces semi-sweet chocolate
2 tablespoons butter
3⁄4 cup packed brown sugar
1 cup peanut butter
12-ounce container frozen
whipped topping, thawed
In a medium saucepan, combine butter and brown sugar. Cook over medium heat
until butter is melted and mixture is smooth, stirring frequently. Refrigerate for
10 minutes. In a large bowl, beat peanut butter and brown sugar mixture at
Speed 1 until blended. Increase to Speed 5 and beat one minute. Reduce to
Speed 1 and add whipped topping. Beat one additional minute. Pour into graham
crust and refrigerate. For topping: In a small saucepan over low heat, melt choco-
late and 2 tablespoons butter. Stir constantly until smooth. Cool slightly then
spread over top of pie. Refrigerate for several hours or overnight before serving.
Store in refrigerator.
Baked Spinach-Parmesan Dip
10-ounce package frozen whole
1 clove garlic, minced
1 cup parmesan cheese
1⁄8 teaspoon pepper
spinach, thawed
1 cup mayonnaise
3-ounce package cream cheese,
room temperature
1⁄2 teaspoon paprika
2 baguettes, thinly sliced
1 small onion, minced
Squeeze spinach to remove liquid and chop finely. In a medium bowl combine
spinach, mayonnaise, cream cheese, onion, garlic, parmesan, and pepper. Beat
ingredients at Speed 3 until well blended, about one minute. Spoon the mixture
into a three or four cup baking dish that has been sprayed with vegetable spray.
Sprinkle evenly with paprika. Bake in a 350°F oven until hot in center and lightly
browned on top, 25 to 30 minutes. Serve hot to spread on baguette slices.
Chocolate Angel Food Cake
1⁄2 teaspoon vanilla
11⁄2 teaspoons cream of tartar
1⁄2 teaspoon salt
11⁄2 cups confectioners sugar
1 cup flour
1⁄4 cup baking cocoa
11⁄2 cups egg whites (about 10 eggs)
1 cup sugar
Combine confectioners sugar, flour and cocoa in a bowl and stir to mix. Set aside.
Using hand mixer, in a large mixing bowl, beat egg whites, vanilla, cream of tartar,
and salt at Speed 3 until soft peaks form. Increase to Speed 5 and add sugar, one
tablespoon at a time, beating until stiff peaks form. Fold in the cocoa mixture by
hand, about a fourth at a time. Spoon into an ungreased 10-inch tube pan.
Carefully run a metal spatula or knife through batter to remove any air pockets.
Bake on lowest oven rack at 375°F for 35 to 40 minutes or until the top springs
back when lightly touched. Turn pan upside down and cool completely. Run a
knife around edges and center of tube to loosen then remove cake.
9
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Customer Service
If you have a question about your mixer, call our toll-free customer service number.
Before calling, please note the model, type, and series numbers and fill in that
information below. These numbers can be found on the bottom of your mixer. This
information will help us answer your question much more quickly.
MODEL:___________________ TYPE :___________________ SERIES: __________________
LIMITED WARRANTY
This product is warranted to be free from defects in material and workmanship for a period
of two (2) years for Hamilton Beach Portfolio products or one (1) year for Hamilton Beach
products from the date of original purchase, except as noted below. During this period, we
will repair or replace this product, at our option, at no cost. THE FOREGOING WARRANTY
IS IN LIEU OF ANY OTHER WARRANTY, WHETHER EXPRESS OR IMPLIED, WRITTEN
OR ORAL INCLUDING ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR A
PARTICULAR PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO AN AMOUNT
EQUAL TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL, INCIDENTAL
AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED. There is no warranty with
respect to the following, which may be supplied with this product: glass parts, glass
containers, cutter/strainer, blades, and/or agitators. This warranty extends only to the
original consumer purchaser and does not cover a defect resulting from abuse, misuse,
neglect, use for commercial purposes, or any use not in conformity with the printed
directions. This warranty gives you specific legal rights, and you may also have other legal
rights which vary from state to state, or province to province. Some states or provinces do
not allow limitations on implied warranties or special, incidental or consequential damages,
so the foregoing limitations may not apply to you.
If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO THE
STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service please have
model, series, and type numbers ready for operator to assist you.)
CUSTOMER SERVICE NUMBERS
In the U.S. 1-800-851-8900
In Canada 1-800-267-2826
KEEP THESE NUMBERS FOR FUTURE REFERENCE!
HAMILTON BEACH PROCTOR-SILEX,INC.
PROCTOR-SILEX CANADA,INC.
Picton, Ontario K0K 2T0
263 Yadkin Road
Southern Pines, North Carolina 28387
840086200
5/01
10
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