Farberware SELECT FSM126E Quick reference guide

SELECT SERIES
USE & CARE INSTRUCTIONS
16-SPEED STAND MIXER FSM126E
FARBERWARE
®

2
1. To protect against electrical shock, do not put the Motor
Housing or Stand Mixer Base in water or other liquids.
2. DO NOT allow children to use this appliance. Use Stand
Mixer with care when children are present.
3. Unplug from outlet when not in use, before putting on or tak-
ing off parts, and before cleaning.
4. Avoid contacting moving parts. Keep hands, hair, clothing, as
well as utensils out of Mixing Bowl and away from Beaters during
operation to reduce the risk of severe injury to persons or damage
to the Mixer.
5. Do not operate any appliance with a damaged cord or plug, or
after the appliance malfunctions or has been dropped or dam-
aged in any manner. Return appliance to the nearest
authorized service center for examination, repair or electrical
or mechanical adjustment.
6. Do not use outdoors.
7. The use of attachments not recommended or sold by the manu-
facturer may cause fire, electric shock, or injury.
8. Do not let the cord hang over the edge of table or counter or
touch hot surfaces, including the stove.
9. Do not use appliance for other than its intended use.
10. Do not leave appliance unattended while operating.
11. Remove Beaters and Cookie Dough Hooks from Mixer after use
and before cleaning.
12. Be sure Stand Mixer is assembled completely and properly
before using.
13. Turn unit "OFF" by pressing ON/OFF Button and unplug from
wall outlet when finished using. Do not remove accessories
until the motor comes to a complete stop.
When using electrical appliances, especially when children are
present, basic safety precautions should always be followed,
including the following:
READ ALL INSTRUCTIONS BEFORE USING.
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY

GETTING TO KNOW YOUR
FARBERWARE® FSM126E
16-SPEED STAND MIXER
Release
Start
Stop
—+
On/Off
16
SPEED
MIXER
3
A. Ejector Button
B. Handle
C. Motor Housing
D. Head Release Button
E. Mixer Stand
F. LED Display
G. START/STOP Button
H. Speed Control Buttons
I. ON/OFF Button
J. Turntable
K. Mixing Bowls
L. Beaters
M. Cookie Dough Hooks
A
C
D
E
G
H
K
B
L
F
I
J
M

4
This appliance is for HOUSEHOLD USE ONLY and may be plugged
into any 120V AC electrical outlet. Do not use any other type of
outlet.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the
other). To reduce the risk of electric shock, this plug is intended to
fit into a polarized outlet only one way. If the plug does not fit fully
into the outlet, reverse the plug. If it still does not fit, contact a
qualified electrician. Do not attempt to modify the plug in any
way.
SHORT CORD
The Stand Mixer's retractable power cord is short to reduce your
risk of becoming entangled in or tripping over a long cord. You can
obtain a longer power-supply cord or extension cord, but be care-
ful when using the Stand Mixer when it is equipped with extra
cord length.
If a longer power-supply cord or extension cord is used, (1) the
marked electrical rating of the extension cord should be at least as
great as the electrical rating of the appliance, and (2) the longer
cord should be arranged so that it will not drape over the counter
top or table top where it can be pulled on by children or tripped
over unintentionally.
BEFORE USING YOUR 16-SPEED STAND
MIXER
1. Carefully unpack Mixer.
2. Wash Beaters, Cookie Dough Hooks, and Mixing Bowls with
warm, soapy water. Rinse well and dry thoroughly.
CAUTION: To protect against electric shock, never immerse the
Motor Housing or Base in water or any other liquid.
CAUTION: Use this product with the proper AC voltage rating
only. Be sure to unplug the power cord when Stand Mixer is not in
use.
INSTRUCTIONS FOR USE

INSERTING BEATERS/COOKIE DOUGH
HOOKS
CAUTION: Use either both Beaters or both Cookie Dough Hooks. Do
not attempt to use a Cookie Dough Hook with a Beater. This could
damage the Mixer.
1. Place Stand Mixer on a dry, level surface.
2. Press Head Release Button while pivoting Mixer head upwards.
See Figure 1. DO NOT attempt to pivot Mixer head without first
pressing Head Release Button. This could damage the Mixer.
NOTE: Beaters and Cookie Dough Hooks have two types of stem
disks: round and hexagonal.
3. Insert Beater or Cookie Dough Hook stems, one at a time, into
holes on underside of Motor Housing. See Figure 2. Insert
Beater or Cookie Dough Hook with round stem disk into round
hole; hexagonal stem disk into hexagonal hole. See Figure 2
inset drawing. Push in firmly and twist slightly to lock each
Beater or Cookie Dough Hook into place.
5
Release
Start
Stop
—+
On/Off
16
SPEED
MIXER
Figure 2
ROUND
STEM DISK
ROUND HOLE
R
Start
Stop
—+
On/Off
16
SPEED
MIXER
Figure 1

1. Place desired ingredients into large or small Mixing Bowl.
NOTE: Maximum capacity of the large Mixing Bowl is 4 quarts; the
small Mixing Bowl is 1 1/2 quarts. Do not fill bowl more than half full
with ingredients.
2. Lift Turntable up off of base. Note small and large mixing bowl
location as marked in Base. Replace Turntable at desired location.
3. Place filled Mixing Bowl (large or small) onto Turntable. See Figure
3. Be sure to align rim on underside of bowl with corresponding
rim on Turntable. When Bowl is placed properly, it will spin freely
on Turntable.
4. With Beaters or Cookie Dough Hooks properly in place, press
Head Release Button while pivoting Mixer head downward until
it rests firmly in place. See Figure 4.
5. Gently pull plug and power cord out from rear of unit. See Figure 5.
Pull power cord to desired length only. DO NOT allow any extra
cord length than necessary. Plug power cord into a standard 120V
AC household electrical outlet.
6
R
Start
Stop
—+
On/Off
16
SPEED
MIXER
Figure 4
Release
Start
Stop
—+
On/Off
16
SPEED
MIXER
Figure 5
MIXING
Release
Start
Stop
—+
On/Off
16
SPEED
MIXER
Figure 3

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5. Press ON/OFF Button
once. The number "1"
will flash green in the
LED Display. This indi-
cates the Mixer is turned
on and in standby mode.
If the LED does not light,
the Mixer is not in
standby mode. Press
ON/OFF Button a
second time to re-set
the Mixer.
6. Press either of the Speed Control Buttons to increase ("+" Up Button)
or decrease ("-" Down Button) the mixing speed. See
"Recommended Speed Guide" on page 10 for detailed information.
Press Speed Control Button once to change speed by one setting.
Hold Speed Control Button down to increase or decrease speed
rapidly.
Always start mixing with a slow speed setting. Then, adjust
speed setting higher to match consistency of the ingredients.
7. Press START/STOP Button once to begin mixing. The LED will stop
flashing and show the speed setting in a constant green.
Upon start-up, the Mixer motor starts slowly and gently increases
its speed to the selected speed setting. This prevents ingredients
from splattering.
Additional ingredients can be added slowly to the Mixing Bowl dur-
ing operation.
8. Press either speed setting button to increase speed setting ("+"Up
Button) or decrease speed setting ("-" Down Button) as desired.
9. Press START/STOP Button once to stop mixing. The Mixer will
stop mixing and stay in standby mode (speed setting will flash).
Use a rubber or plastic spatula to scrape sides and bottom of
Mixing Bowl, as desired. Press START/STOP Button once to con-
tinue mixing until ingredients reach the desired consistency.
CAUTION: DO NOT scrape sides or bottom of Mixing Bowl
while Mixer is in operation.
MIXING (CONT.)
Release
Start
Stop
—+
On/Off
16
SPEED
MIXER
Head Release
Button
LED Display
Start/Stop
Button
Up ButtonDown
Button Power ON/OFF
Button

MIXING (CONT.)
10.Once all ingredients have reached the desired consistency, press
START/STOP Button to stop mixing. The green LED will flash to
indicate the Mixer is in standby mode.
11. Press ON/OFF Button to turn off power to Mixer.
12.Remove plug from electrical outlet. Gently tug the cord to fully
retract the cord into the Mixer Base.
13. Press the Head Release Button and carefully raise the Mixer head.
See Figure 6.
14.Press down the Ejector Button while grasping the Beaters or Cookie
Dough Hooks to release them from the Mixer. See Figure 7.
15.Gently scrape excess batter from Beaters and Cookie Dough
Hooks with a rubber or plastic spatula. Do not strike Beaters or
Cookie Dough Hooks against Mixing Bowl to remove excess bat-
ter. This could damage the Mixer parts.
16.Carefully remove Mixing Bowl from Turntable. Pour batter from
Mixing Bowl into another container. Use only a rubber or plastic
spatula to remove batter from Mixing Bowl.
Release
Start
Stop
—+
On/Off
16
SPEED
MIXER
Figure 7
8
START
STOP
ON/OFF
TILT RELEASE
4
8
12
16
2
6
10
14
LOW HIGH
Figure 6

IMPORTANT HINTS AND
INSTRUCTIONS
• During first use of your Mixer, you may notice an odor from the
motor. This is normal and will cease with continued operation.
• Never fill Mixing Bowl more than 1/2 full—the mixing action will
cause the ingredients to rise in the bowl. Mix large recipes in
several batches.
• Do not attempt to knead more than 8 ounces of heavy dough or
batter (heavy cookie dough or candy batter) at one time.
• A self-protection circuit automatically switches the Mixer to stand-
by mode during overload. Reduce the amount of batter or adjust
the speed setting higher, to a more suitable setting, and press the
START/STOP Button to begin again.
• Always retract cord into Mixer Base when operation is completed
and when storing Mixer.
• To prevent the possibility of severe personal injury and/or damage
to the Mixer, keep hands and utensils out of Mixing Bowl during
operation.
• Always be sure ON/OFF Button is off and Mixer is unplugged
before inserting or removing Beaters or Cookie Dough Hooks.
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RECOMMENDED SPEED GUIDE
SPEED SETTING 1 -2
SPEED SETTING 3 - 4
SPEED SETTING 5 - 6
SPEED SETTING 7 - 8
SPEED SETTING 9 - 10
SPEED SETTING 11 - 12
SPEED SETTING 13 - 14
SPEED SETTING 15 - 16
• Combine dry ingredients
• Fold delicate creams and egg
whites into batter
• Add nuts, chips, dried fruit to
cookie dough/batter
• Stir sauces and gravies
• Add dry ingredients to
batter/cookie dough
• Mash potatoes/vegetables
• Cream cold (not frozen) butter
and sugar.
• Cream softened butter and sugar
• Start mixing cake mixes
• Add dry ingredients alternately
with liquid ingredients
• Whip potatoes
• Add eggs to batter/cookie dough
• Whip cream
• Complete beating butter cream
frostings
• Mix thin batters
• Add sugar to whipped egg whites
• Beat egg yolks
• Whip egg whites
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MAINTENANCE
This Stand Mixer requires little maintenance. It contains no user-
serviceable parts inside the Motor Housing or Mixer Base. Do not
remove the Motor Housing or Mixer Base cover. Contact qualified
personnel if the product requires servicing.
CLEANING
CAUTION: Never immerse Motor Housing or Mixer Base in
water. This could damage the product.
1. Wash all accessories (Mixing Bowls, Beaters, Cookie Dough
Hooks) with hot water and a mild detergent. Rinse all parts and
dry thoroughly. Accessories are also dishwasher safe. DO NOT
allow accessories to soak in water for extended periods of
time. This could damage the finish.
2. Wipe Motor Housing, Mixer Base, and Turntable with a damp
cloth or sponge. Dry completely with a soft cloth. Lift out
Turntable to clean any drippings. Replace Turntable after
cleaning.
STORAGE
Unplug and clean unit. Retract power cord into Mixer Base by
gently pulling cord—the power cord will recoil into the Base. Store
in original box or in a clean, dry place. Never store Stand Mixer
while it is hot or plugged in.
USER MAINTENANCE
INSTRUCTIONS
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RECIPES
APPLE CAKE
Cake Topping
3 cups all-purpose flour 1/3 cup butter, softened
1 1/2 tsp. cinnamon 1/2 cup brown sugar
1 1/2 tsp. baking powder 1/4 cup quick cooking oats
1 1/2 tsp. baking soda 1/4 cup all-purpose flour
1/4 tsp. salt 1 tsp. cinnamon
3/4 cup butter, softened
1 3/4 cups sugar Glaze
3 eggs 2 Tbl. milk
3 cups apples, peeled - grated 1/2 cup powdered sugar
1 cup walnuts, chopped
2 tsp. vanilla
Yield: 12 servings
Temperature 325˚F/163˚C
Bake Time: 1 hour and 15 minutes
Sift together flour, cinnamon, baking powder, baking soda, and salt
in a bowl to create flour mixture and set aside. Attach Beaters and
cream butter and sugar on Speed 3 for 2-3 minutes. Continue beat-
ing and add the eggs, one at a time, beating well after each addi-
tion. Add the apples, walnuts, and vanilla extract while mixing.
Slowly add flour mixture and beat on Speed 3 for 2-3 minutes.
Pour into 10-inch greased tube pan. Tap pan on countertop several
times to eliminate air bubbles. Combine all topping ingredients
and mix on Speed 3 until crumbly. Sprinkle topping over top of
batter. Bake as directed and allow to cool.
Mix glaze ingredients together and drizzle glaze over cake.
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POUND CAKE
All ingredients should be at room temperature before mixing.
3 cups all-purpose flour
1 tsp. baking powder
1 cup butter
1/4 cup shortening
3 cups sugar
5 eggs
1 cup milk
2 Tbl vanilla extract
1 tsp. lemon extract
1 tsp. orange extract
Glaze
1/4 cup butter
1/4 cup milk
1 cup powdered sugar
Yield: 12 servings
Do not preheat oven
Temperature: 350˚F/177˚C
Bake Time: 1 1/2 hours
Combine flour and baking powder in a separate bowl to create
flour mixture and set aside.
Attach Beaters and cream together butter, shortening, and sugar on
Speed 3 for 3 minutes. Continue beating and add the eggs one at a
time alternating them with the flour mixture, beating on Speed 7
after each addition. Add remaining ingredients and beat together
on Speed 5 for 2-3 minutes. Pour batter into greased and floured
10-inch tube pan. Tap pan on countertop several times to elimi-
nate air bubbles. Bake as directed and allow to cool.
For glaze, melt butter over low heat. Add milk and stir in pow-
dered sugar. Continue heating until slightly thickened. Drizzle over
cake.
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PINEAPPLE UPSIDE DOWN CAKE
Topping
1/2 cup butter, melted
1 cup brown sugar
1/2 cup pecans, chopped
8 pineapple slices
1/2 cup maraschino cherries, halved
Cake
3 eggs
1/3 cup applesauce
2 tsp. pineapple flavoring
1 cup, plus 2 Tbl. water
18.25 oz. pineapple or yellow cake mix
Yield: 12 servings
Temperature: 350˚F/177˚C
Bake Time: 50-60 minutes
Layer topping ingredients in a 10-inch greased and floured tube
pan in the order listed.
Arrange maraschino cherry halves, cut side up, in the center of and
between pineapple slices.
For cake, attach Beaters and mix all cake ingredients together on
Speed 5 for 3-4 minutes. Pour the batter into pan over toppings.
Bake as directed. Allow to cool 5 minutes, then invert onto a heat-
resistant plate with a rim.
14

15
RASPBERRY ANGEL FOOD CAKE WITH
RASPBERRY SAUCE
Cake
1 cup cake flour
2 Tbl. cornstarch
1 1/4 cups powdered sugar
1/2 tsp. salt
1 pkg. raspberry unsweetened Kool-Aid®(or any other flavor)
1 1/2 cups egg whites (about 12), room temperature
1 1/2 tsp. cream of tartar
1 tsp. vanilla extract
1/2 cup sugar
Raspberry Sauce
1 1/2 cups raspberry preserves, seedless
2 tsp. cornstarch
Yield: 12 servings
Temperature: 350˚F/177˚C
Bake Time: 40-50 minutes
Sift together the cake flour, cornstarch, powdered sugar, salt and
Kool-Aid in a bowl and set aside. Attach Beaters and beat the egg
whites and cream of tartar on Speed 15 until stiff peaks form. Add
the vanilla and sugar, one tablespoon at a time while beating on
Speed 11-12.
Fold the flour mixture, 1/4 cup at a time, into the egg white mix-
ture. Pour into a 10-inch greased and floured tube pan. Remove
large air bubbles by gently cutting through mixture with a knife
and bake as directed.
Prepare the raspberry sauce while the cake is baking. Cook rasp-
berry preserves and cornstarch over low heat until thickened.
Sauce can be served warm or cold over cake.

THREE LAYER FRENCH VANILLA COFFEE CAKE
Cake
2 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. instant coffee granules
1 cup buttermilk or sour milk
(sour milk is made by adding 1 tsp.
vinegar to 1 cup milk)
1 cup butter, softened
1 1/3 cups sugar
1/2 cup French-Vanilla Cafe (Parisian style flavored instant coffee)
2 tsp. vanilla extract
3 eggs
Frosting
1/2 cup butter
1 cup brown sugar
1/2 cup milk
2 tsp. instant coffee granules
1 tsp. vanilla extract
1 lb. powdered sugar
Topping
pecans
Yield: 12 servings
Temperature 350˚F/177˚C
Bake Time: 30-40 minutes
Sift together the flour, salt, baking soda and coffee granules in a
bowl to create a flour mixture and set aside.
Attach the Beaters and cream the butter, sugar, and French Vanilla
Cafe together on Speed 5 for 2-3 minutes. Continue beating and add
the vanilla and eggs one at a time, beating well after each addition.
Add the flour mixture alternating with the buttermilk while beating
on Speed 5 for 2-3 minutes. Beat for an additional 2-3 minutes on
Speed 5. Pour into three 8-inch greased and floured pans. Bake as
directed.
For frosting, melt butter in a saucepan over low heat. Stir in the
16

For frosting, melt butter in a saucepan over low heat. Stir in the
brown sugar, milk, and instant coffee granules. Bring to a boil and
simmer for 5 minutes, while constantly stirring. Remove from the
heat and add the vanilla extract. Pour the mixture into the mixing
bowl. Gradually add the powdered sugar and beat on Speed 2 for
2-3 minutes until the frosting reaches a spreading consistency.
Spread warm frosting over layered cakes. (Cooled frosting is stiff
and hard to spread.) Top with pecans.
LEMON TORTE
For a reduced-fat dessert, use the Yogurt Cheese Frosting recipe.
The yogurt cheese for frosting must be prepared ahead of time.
Cake
18.25 oz. lemon cake mix
1/4 cup butter, softened
1/4 cup applesauce
1 cup water
2 tsp. lemon zest, grated
1 tsp lemon extract
4 whole eggs, plus 4 egg whites OR 6 eggs
Yogurt Cheese Frosting
64 oz. (2 quarts) low-fat vanilla yogurt
1 pkg unflavored gelatin
1/4 cup water
1 cup powdered sugar
3.5 oz. pkg. instant lemon pudding & pie filling
1 pkg. whipped topping mix
2 tsp. lemon extract
2 tsp lemon zest, grated
Cream Cheese Frosting (alternative)
24 oz. cream cheese, softened
1 cup powdered sugar
1 cup lemon pie filling
1 tsp. lemon zest, grated
Decoration
1 1/2 cups almonds, sliced
1 cup raspberry preserves, seedless OR
raspberry spreadable fruit
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Yield: 12 servings
Temperature: 350˚F/177˚C
Bake Time: 30-35 minutes
To make yogurt cheese for the Yogurt Cheese Frosting, drain yogurt for
at least 4 hours or overnight. Insert two coffee filters or a cheesecloth
in a strainer. Place strainer in a pitcher or bowl and pour yogurt in the
strainer. Refrigerate until completely strained (1/2 of the liquid will
drain off). Discard the liquid, reserve strained yogurt (yogurt cheese)
and refrigerate until ready to use.
For cake, attach Beaters and mix together cake ingredients (except
eggs and egg whites) on Speed 5 for 2 minutes. Add the eggs and
egg whites, one at a time, mixing thoroughly after each addition on
Speed 7. Pour into two 9-inch greased and floured cake pans. Bake
as directed and allow to cool.
To make the yogurt cheese frosting, place the gelatin and water in a
small saucepan and set aside to soften for a few minutes. Attach beat-
ers and mix the yogurt cheese and remaining ingredients on Speed 2
for 2-3 minutes and set aside. Dissolve the gelatin by heating over low
heat for 1-2 minutes. Mix the gelatin into the frosting on Speed 2 for
30 seconds. Refrigerate until needed.
To save time, cream cheese frosting (alternative) may be used
instead of the yogurt cheese frosting. For the cream cheese frosting,
attach Beaters and beat together the cream cheese and powdered
sugar on Speed 5 for 2-3 minutes. Add the pie filling and lemon
peel while beating. Refrigerate until needed.
Cut each cake in half horizontally using a serrated knife. Place one
cake layer, cut side up, on a plate. Spread this layer with 1/4 cup
preserves and 3/4 cup frosting. Top this with the second cake layer,
cut side up. Repeat for remaining cake layers. Spread the top and
sides with the remaining preserves and frosting. Decorate with
almonds and chill until the frosting is set, about two hours. Store in
refrigerator.
18

MINI CHEESECAKES
Crust
30 vanilla wafers
Filling
32 oz. cream cheese, softened
1 cup plus 2 Tbl. sugar
3 Tbl. cornstarch
4 large eggs, room temperature
1 1/4 tsp. lemon extract
2 1/4 tsp. orange extract
3/4 tsp. vanilla extract
1/4 cup whipping cream
Glaze
1 cup orange marmalade
2 tsp. cornstarch
Topping
raspberries or maraschino cherry halves
walnuts
Yield: 30 cheesecakes
Temperature: 250˚F/121˚C
Bake Time: 40-50 minutes
Attach Beaters and mix together the cream cheese, sugar and corn-
starch on Speed 3 for 2-3 minutes. Add the eggs, one at a time,
beating after each addition on Speed 7. Add remaining ingredients
and beat together for 1 minute on Speed 5. Line muffin pans with 2
1/2 inch muffin baking cups. Place one vanilla wafer, flat side
down, in each muffin baking cup and pour 1/4 cup of filling over
each. Bake as directed. Chill overnight.
Combine glaze ingredients in a saucepan and cook over low heat
until slightly thickened. Place 1 teaspoon of glaze on top of each
cheesecake. Top with raspberries and nuts. Store in refrigerator.
19

CARAMEL CHOCOLATE CHUNK CHEESECAKE
Crust
1/4 cup butter, melted
3/4 cup quick rolled oats
3/4 cup walnuts, chopped
3/4 cup brown sugar
1/2 tsp. cinnamon
Attach beaters and mix together crust ingredients on Speed 5 for 2-
3 minutes. Press into a 9-inch greased cheesecake pan. Bake crust
as directed. While crust is baking, prepare filling.
Yield: 12 servings
Temperature: 350˚F/177˚C
Bake Time: 18-20 minutes
Filling
24 oz. cream cheese, softened
1/3 cup brown sugar
2 Tbl. cornstarch
1/3 cup dark corn syrup
1 1/2 tsp. vanilla extract
3 large eggs, room temperature
1 egg yolk, room temperature
Topping
1 cup milk chocolate chips
Temperature and Bake Time:
350˚F/177˚C for 15 minutes then reduce to 200˚F/93˚C and bake
for an additional 1 hour.
Attach the Beaters and mix together cream cheese, brown sugar,
cornstarch, corn syrup and vanilla extract on Speed 5 for 2-3 min-
utes. Add the eggs and yolk one at a time, beating after each addi-
tion on Speed 7.
Pour into the baked crust. Bake as directed.
Remove the cheesecake from the oven and sprinkle the chocolate
chips over the top. Return to the oven and bake for 5 minutes. Chill
overnight. Store in refrigerator.
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