Stand Mixer
English ................................................ 2
USA: 1-800-851-8900
Canada : 1-800-267-2826
México: 01 800 71 16 100
840125800
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Parts and Features
1. Mixer Head
4. Logo Plate
2. Setting Control
Select a setting from 2 to 12.
A higher setting
5. Attachment Shaft
6. Attachments
Mixer attachments include a flat
beater, a wire whisk, and a dough
hook.
generates in a
faster speed.
7. 41⁄2 Quart Mixing Bowl
8. Bowl Lock
3. Mixer Release Button
This button unlocks the Mixer Head
to raise or lower it.
Press up on the
button to release
the Mixer Head.
The Mixer Head
should be locked
down when mixing.
The Mixer Head should be locked
in the upright position when adding/
removing mixer attachments and
bowl.
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How to Assemble the Mixer
IMPORTANT: To remove or insert the Bowl or Attachments, the Mixer Head must
be raised and locked in the UP position.
To Attach the Bowl
1. Make sure that Setting Control is set
to OFF and the Mixer is unplugged.
2. Press the Mixer Release Button and
tilt the Mixer Head up.
3. Place Bowl on bowl lock and turn
clockwise until Bowl is locked.
4. Plug Mixer into electrical outlet.
To Remove:
1. Make sure that Setting Control is set
to OFF and the Mixer is unplugged.
2. Press the Mixer Release Button and
tilt the Mixer Head up.
3. Turn Bowl counterclockwise to
unlock.
To Attach the Beater, Wire Whisk, or Dough Hook
wWARNING
Injury Hazard
Unplug mixer before inserting or removing beaters.
Unplug mixer before cleaning. Failure to do so can result in broken
bones or cuts.
1. Make sure that the Setting Control
is set to OFF and the Mixer is
unplugged.
2. Press the Mixer Release Button and
tilt the Mixer Head up.
3. Insert Attachment onto Beater Shaft
and press upward as far as possible.
4. Turn the Attachment to the right,
hooking beater over pin on shaft.
5. Plug Mixer into electrical outlet.
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Using the Mixer
1. Before first use, wash bowl and
attachments in hot, soapy water.
Rinse and dry. A clean countertop
and clean mixer feet allows the
mixer feet to grip the countertop and
reduce mixer movement.
4. Lock Bowl onto the base using the
“Bowl Lock” feature.
5. Plug Mixer into electrical outlet.
Select desired setting. Prepare
recipe according to instructions.
6. When finished, turn Setting Control
2. Make sure the Setting Control is set
to OFF. Unplug from outlet.
to OFF and unplugged.
7. Press the Mixer Release Button and
3. Press the Mixer Release Button and
tilt the Mixer Head up. Insert an
Attachment.
tilt the Mixer Head up.
8. Remove Attachment.
Mixing Guide
The following mixing guide is a suggestion for selecting mixing settings. Begin on
setting 2 and increase to desired setting depending on the recipe consistency.
FOOD
ATTACHMENT
Flat Beater
Flat Beater
Flat Beater
Flat Beater
Flat Beater
Whisk
SETTING
4-6
Cakes (mixes and from scratch)
Cookie Dough
Mashed Potatoes
Frosting
4-6
6-8
6-8
Fudge
4-6
Egg whites (for meringues, etc.)
Whipped Cream
Instant Pudding
Bread
10-12
12
Whisk
Whisk
2
Dough Hook
2-4
General Tips
• When mixing thin batters use medi-
um speeds and frequently stop the
mixer to scrape the sides of the bowl
with a spatula.
• Place liquid ingredients in the bottom
of the bowl first and then add dry
ingredients.
• Always stay near Mixer during use.
• To begin mixing, use the low setting
until the ingredients are thoroughly
combined. This will reduce spattering.
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Wire Whisk Tips
• A whisk is designed to whip liquids,
such as egg whites and cream. Do
not use the whisk for mixing thick
mixtures such as dough or fudge.
• Your mixer is designed to whisk a
minimum of 2 large egg whites or 1
cup of cream. Mixer performance is
enhanced as the tip of the whisk is
immersed into the liquid. If smaller
quantities are needed, a hand mixer
is recommended.
Flat Beater Tips
• Use the flat beater attachment to mix
cakes, cookie dough, fudge, and
potatoes. Cookie dough is one of the
thickest doughs to mix. Make it easi-
er by following these tips:
• Add ingredients one at a time, thor-
oughly mixing after each addition.
• Add flour one cup at a time.
• If the mixer seems to struggle,
increase the setting.
• Have butter or margarine at room
temperature.
Dough Hook Tips
• Use the dough hook on settings 2-4
to knead yeast bread recipes.
• For optimum mixer performance,
single loaf recipes are recommended.
• Bread can be shaped into any shape
and baked in almost any pan. The
only thing this affects is the baking
time.
• When yeast is dissolved in warm
water, the water temperature should
be 105° to 115°F. This is usually very
warm tap water.
• Bread rises best in a moist, warm
environment. For a perfect place to
raise bread, place bread in a micro-
wave oven or regular oven with a pan
of steaming water. Do not turn oven
on, but close the door.
• Knead yeast bread dough until the
dough has a satin appearance.
• The dough hook is designed with
a weighted balance on the lip to
enhance kneading performance.
Cleaning Your Mixer
1. Turn the Setting Control to OFF.
4. The Mixer Bowl and Attachments
Unplug cord from outlet.
can be washed in hot, soapy water
or in a dishwasher.
2. Press Mixer Release Button and tilt
Mixer Head up.
5. For best results, place the Mixer
Bowl in the dishwasher with the top
of the bowl facing down.
3. To remove Attachment, press the
Attachment up as far as possible
and then turn to the left. Pull the
Attachment off shaft.
6. Wipe Mixer Head and Base with a
damp cloth.
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Recipes
Cinnamon Raisin Quick Bread
Check our Web site for more recipes.
Topping:
Bread:
2 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon butter
2 cups flour
1 cup sugar
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1⁄2 cup raisins
1 cup buttermilk
1⁄4 cup vegetable oil
2 eggs
1 teaspoon vanilla
Preheat oven to 350ºF.
Topping: In a small cereal bowl combine sugar, cinnamon, and butter. Mash
with a fork until crumbly. Set aside.
Bread: Place dry ingredients and raisins in mixing bowl. Using the flat beater
attachment, mix on setting 1 until just mixed (about 10 seconds). Add butter-
milk, oil, eggs, and vanilla. Mix on setting 1 until blended then on setting 2 for
about 1 minute. Pour batter into a greased 9x5-inch pan. Sprinkle cinnamon
topping over batter. Bake for 50 minutes or until tests done with a toothpick.
Remove from pan and let cool on rack. Makes 12 servings.
Roasted Red Pepper Dip
8-ounces cream cheese, softened
3⁄4 pound Monterey Jack cheese,
shredded
7-ounce jar roasted red pepper,
drained and diced
2 tablespoons finely minced onion
2 tablespoons Dijon mustard
1 cup mayonnaise
Preheat oven to 350ºF. Using the flat beater attachment, combine cream cheese,
Monterey Jack, and mayonnaise. Mix on setting 3 until blended. Add red pepper,
onion, and mustard. Continue to mix on setting 3 until blended. Spoon into a
greased, 2-quart baking dish. Bake for 20 minutes or until bubbly. Serve with
crackers or thinly sliced baguettes. Makes 4 cups.
Chicken ’n Basket
1⁄4 teaspoon tarragon
8 ounces cream cheese, softened
1 can chicken, drained
1 small onion, chopped
1⁄4 teaspoon salt
1⁄2 teaspoon parsley flakes
2 cans refrigerated crescent rolls
1⁄2 cup Parmesan cheese
1⁄4 teaspoon pepper
Preheat oven to 375ºF. With flat beater attachment, mix cream cheese, chicken,
onion, salt, pepper, tarragon, and parsley at a medium setting until well blended.
Unroll crescent rolls, tear apart, and place on cookie sheet. Spoon mixture onto
the center of the dough. Roll starting with the wide end of the dough. Ensure
dough covers filling. After all have been assembled, roll in Parmesan cheese and
bake for 15 to 18 minutes or until golden brown. Makes 16 servings.
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Meat-Za-Pie
1⁄3 cup tomato paste
1 cup cheddar cheese, shredded*
2 tablespoons of Parmesan cheese
1⁄2 teaspoon oregano
1 pound lean ground beef
2⁄3 cup evaporated milk
1⁄2 cup bread crumbs, fine
1 teaspoon garlic salt
Preheat oven to 375ºF. With flat beater attachment, mix ground beef, evaporat-
ed milk, bread crumbs, and salt on a medium setting until well blended. Spread
into 9-inch pie plate. Add a layer of tomato paste, cheese, Parmesan cheese,
and oregano. Bake for 30 minutes. Makes 6 to 8 servings.
* Or use cheese of your choice.
Savory Twice-Baked Potatoes
3 medium potatoes
4 ounces cream cheese
4 ounces sharp cheddar cheese,
shredded
1 egg, slightly beaten
2 tablespoons chopped onion
1 teaspoon chopped parsley
1⁄2 teaspoon salt
4 tablespoons butter
1⁄2 teaspoon pepper
Preheat oven to 400ºF. Bake 3 potatoes for 1 hour or until done. While potatoes
are still warm, slice lengthwise and scoop potato out of skin. With flat beater
attachment, mix the potatoes, cream cheese, cheddar cheese, and butter at a
low setting until smooth. Add remaining ingredients and mix at a medium setting
until well blended. Spoon mixture into the potato skins, place on cookie sheet
and bake for 30 minutes or until peaks are golden brown. Makes 6 servings.
Decorator’s “Buttercream” Icing
1 cup solid vegetable shorting
2 tablespoons water
1⁄2 teaspoon butter extract
4 cups sifted confectioners sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
In the bowl, combine shortening, water, and vanilla. With the flat beater
attachment, mix at a low setting until well blended. With the mixer on a medi-
um setting, add sugar, one cup at a time. Add corn syrup and mix at high set-
ting until frosting is light and fluffy. (If pure white icing is desired, use clear vanilla
and a tiny drop of blue food coloring.) Makes 3 cups.
• For chocolate icing, add 3⁄4 cup of cocoa and 2 additional tablespoons of water.
• Use paste food coloring to tint the icing.
• For a thinner consistency icing, add 2 to 3 additional tablespoons of corn syrup.
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Creamy Peanut Butter Pie
1 cup butter
1 cup brown sugar, packed
1 cup peanut butter
12-ounce container frozen
whipped topping, thawed
9-inch graham crust
2 ounces semi-sweet baking chocolate
2 tablespoons butter
1 tablespoon milk
In a medium saucepan, combine 1 cup butter and brown sugar. Cook over
medium heat until butter is melted and mixture is smooth, stirring frequently.
Refrigerate 10 minutes. Using the flat beater attachment, beat peanut butter and
brown sugar mixture at setting 4 until blended. Increase speed and beat one
minute at setting 8. Reduce to setting 1 and add whipped topping; beat one
additional minute. Pour into graham crust and refrigerate. In a small saucepan over
low heat, melt chocolate, 2 tablespoons butter, and milk. Stir constantly until
smooth. Cool slightly then spread over top of pie. Refrigerate for several hours or
overnight before serving. Makes one 9-inch pie, cut into 8 servings.
Angel Food Cake
11⁄4 cups confectioners sugar
11⁄2 teaspoons of cream of tarter
1⁄2 teaspoon salt
1 cup cake flour
12⁄3 cups egg whites,
at room temperature (12 to 14 eggs)
11⁄4 cup sugar
21⁄2 teaspoons vanilla
Preheat oven to 375ºF. In a small bowl, mix confectioners sugar and cake flour;
set aside. In the mixing bowl, mix egg whites and cream of tarter until soft peak
forms. Add salt, reduce to medium setting and gradually add sugar. Mix on high-
est setting until sugar is dissolved and stiff peaks form. With rubber spatula, fold
in flour mixture and extracts just until they disappear. Pour mixture into an
ungreased 10-inch tube pan. Bake 30-35 minutes until cake springs back when
lightly touched. Invert cake in pan on bottle. Cool completely. Loosen side of cake
from pan to remove.
Pineapple Cream Cake
8 ounces cream cheese, softened
15-ounce can crushed pineapple,
undrained
3.4-ounce package instant
vanilla pudding
1⁄2 cup vegetable oil
3 eggs
18.25-ounce package yellow cake mix
Preheat oven to 350ºF. In the mixing bowl, use the flat beater attachment to com-
bine cream cheese and pineapple on speed 2. Add cake mix, pudding, oil, and
eggs. Mix on setting 2 until mixed, then on speed 4 for 2 minutes. Pour batter into
greased tube or Bundt pan. Bake for 1 hour or until tests done. Let cool in pan 10
minutes then remove and let cool. Makes 12 servings.
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Applesauce Cake
1⁄4 cup vegetable oil
11⁄2 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1 cup raisins (optional)
18.25-ounce package yellow cake mix
3.4-ounce package instant
vanilla pudding
4 eggs
1 cup applesauce
1⁄2 cup water
Preheat oven to 350ºF. In bowl, combine cake mix, pudding mix, eggs, apple-
sauce, water, oil, cinnamon, and nutmeg with flat beater for one minute on low
setting and then three minutes on medium setting. Stir in raisins. Spread batter in
a greased and floured Bundt pan. Bake for 60 minutes or until done.
Magic Cookies
1 cup butter
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1 cup sugar
2 cups oatmeal
1 cup light brown sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1 tablespoon vanilla
12 ounces chocolate chips
11⁄2 cups coconut
Preheat oven to 350ºF. With flat beater attachment, cream together butter, sugar,
and brown sugar at a medium setting until well blended. Mix in vanilla and eggs.
Reduce speed and gradually add flour, baking soda, baking powder, and salt
mix until smooth. On a low setting, mix in oatmeal, chocolate chips, and
coconut until well mixed. Drop rounded spoon full onto ungreased cookie sheet.
Bake on middle rack of oven for 12 to 14 minutes. Makes 3 dozen cookies.
Brownie Cookies
2⁄3 cup shortening
11⁄2 cups brown sugar, packed
1 tablespoon water
1 teaspoon vanilla
2 eggs
11⁄2 cups flour
1⁄3 cup unsweetened baking cocoa
1⁄4 teaspoon baking soda
1⁄2 teaspoon salt
12 ounces semi-sweet chocolate chips
Preaheat oven to 375ºF. With flat beater, cream shortening and brown sugar on
medium setting until blended. Add water, vanilla, and eggs and mix. Add flour,
cocoa, baking soda, and salt and beat at a medium setting until thoroughly mixed.
Stir in chocolate chips on low setting. Drop tablespoons of dough on ungreased
baking sheets. Bake 7 to 9 minutes. Do not overcook. Makes 36 cookies.
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“Soft” Peanut Butter Cookies
1⁄2 cup vegetable shorting
1⁄2 cup peanut butter
11⁄4 cup light brown sugar
1 egg
1 teaspoon vanilla
3⁄4 teaspoon salt
11⁄2 cups flour
1 teaspoon baking soda
Preheat oven to 275ºF. Using the flat beater attachment, beat shortening, peanut
butter, brown sugar, egg, and vanilla at a medium setting until well blended.
Reduce speed to low and gradually add dry ingredients until blended. Dough will
be crumbly. Roll 3 tablespoon-size portions of the dough into a ball. Place on
ungreased cookie sheet. Press to 1⁄2-inch thick. Bake 18 to 20 minutes. Do not
overcook. Makes 16 cookies.
Divinity Fudge
2⁄3 cup warm water
2 egg whites
1⁄4 teaspoon salt
3 cups sugar
1⁄2 cup light corn syrup
Combine water, sugar and corn syrup in saucepan. Stir thoroughly. Cook over
medium heat, stirring continuously, until the syrup mixture reaches 255°F.
Remove from heat. Beat egg whites until very stiff. Carefully pour the syrup
mixture slowly over the whites, mixing at a low speed until completely combined.
Increase mixer speed to speed 4 and continue to beat mixture until it loses
glassy appearance. Turn into an 8x8-inch buttered pan or drop by teaspoonfuls
on to wax paper.
Optional: Chopped or whole pecans, vanilla flavoring, shaved chocolate, flaked
coconut.
Pet Treats
1 cup oatmeal
1⁄4 cup powdered milk
3⁄4 cup cornmeal
1⁄3 cup or margarine
11⁄4 cups hot water
1 egg, beaten
1⁄4 cup meat or tuna fish juice
(bullion may also be used)
3 cups whole wheat flour
Preheat oven to 350ºF. Pour hot water over oatmeal and margarine and let stand
5 minutes. With the dough hook attachment, mix in meat juice, powered milk,
cornmeal, and egg. Add and mix in the flour 1 cup at a time. After all three cups
of flour have been added, knead dough for 3 minutes, adding more flour if nec-
essary. Dough should be very stiff. Pat or roll dough to 1⁄2-inch thickness and cut
into desired size. Place on a greased cookie sheet. Bake 50 minutes. Allow to
dry until hard. Makes 2 pounds of treats.
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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: __________________
This warranty applies to products purchased in the U.S. or Canada.
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, one (1) year for Hamilton Beach
products or one hundred eighty (180) days for Proctor-Silex 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
hamiltonbeach.com or proctorsilex.com
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
hamiltonbeach.com proctorsilex.com
hamiltonbeach.com.mx proctorsilex.com.mx
•
•
840125800
3/04
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