Ginnys SSKM-001 User manual

5 Qt. Batch Boss Mixer
Instruction Manual
MODEL: SSKM-001 / SSKM-002
Ginnys.com • 1.800.544.1590
BRAND

TABLE OF CONTENTS
“Life is happening.
We’ll help you live it...one moment at a time.”
Important Safeguards 3
Specications 4
Part Names 5
Attachments 6
How to Operate 7
Cleaning & Care 8
Troubleshooting 9
Recipes 10-19
Warranty 20
President, Ginny’s
IMPORTANT SAFEGUARDS 3
2IMPORTANT SAFEGUARDS 32 IMPORTANT SAFEGUARDS
Ginnys.com •1.800.544.1590
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed including the following:
1. Read all instructions carefully.
2. To protect against risk of electric shock, do not use this mixer
near water or any other liquid.
3. Do not allow the mixer or the cord to hang over the edge of a
table or counter.
4. The mixer is only to be connected to an AC power supply. The
motor must be switched OFF before connecting to and
disconnecting from a power supply.
5. Do not use the mixer outdoors. This mixer is designed for
household use only.
6. The mixer should not be used near any heat source.
7. Place the mixer as close as possible to the power supply.
8. Do not attempt to repair this mixer yourself. Do not operate this
mixer with a damaged cord or plug, or after it is damaged in any
way. Please contact Ginny’s Customer Service at our toll-free
number for a replacement or return.
9. Close supervision is necessary when this appliance is used near
children. Children should be supervised to ensure that they do
not play with this appliance.
10. Only use this mixer for its intended use. Never use attachments
not made for this mixer.
11. Unplug the mixer from the outlet when not in use, before putting
on or taking off attachments, and before cleaning.
12. Do not touch moving parts. Keep hands, hair, clothing, spatulas
and other utensils away from the attachments during operation.
13. This appliance is not intended for use by any person with reduced
physical, sensory or mental capabilities, or lack of experience or
knowledge. He, or she, should not operate this appliance unless
he, or she, is given supervision or instruction concerning use of
the appliance by a person responsible for their safety.
Thank you for purchasing a Ginny’s Brand
5 Qt Batch Boss Mixer! The Batch Boss is
large enough to hold AND handle all of your
over-sized batches. It has a tilting head for
extra convenience and a good-looking design
that adds polish to your kitchen décor. Yes,
cooking and baking can be faster AND more
fun. Enjoy!

4
IMPORTANT SAFEGUARDS
SPECIFICATIONS
Product Size: 14” L x 7” W x 14” H
Cord Length: 50”
Rate: 120V 60Hz
Wattage: 600W
Capacity: 5-Quart Bowl
Speeds: 6 Speeds & Pulse Function
PRECAUTIONS/SPECIFICATIONS 5
IMPORTANT SAFEGUARDS
4 5
IMPORTANT SAFEGUARDS SPECIFICATIONS
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SAVE THESE INSTRUCTIONS
No user-serviceable parts inside. A short cord is provided to reduce
the hazards resulting from entanglement or tripping over a long cord.
An extension cord may be used with care; however, the marked elec-
trical rating should be at least as great as the electrical rating of this
appliance. The extension cord should not be allowed to drape over
the counter or tabletop where it can be pulled on by children or tripped
over.
FOR HOUSEHOLD USE ONLY
To reduce the risk of electrical shock, this stand mixer is equipped
with a polarized plug, in which one prong is wider than the other.
This plug is intended to t into a polarized outlet only in one direction.
If the plug does not t fully into the outlet, reverse the plug. If it still
does not t, contact a qualied electrician. Do not attempt to modify
the plug in any way.
1. Shaft
2. Bowl Cover
3. 5qt Stainless Steel Bowl
4. Wire Whisk
5. Base
6. Dough Hook
7. Flat Beater
8. Tilt Head
9. Locking Lever
10. Speed Control & Pulse Function
11. Power Cord (not shown)
12. Suction Cup Feet (not shown)
13. Bowl Chute Cover
PART NAMES
1
2
4
3
5
8
9
10
6
7
13

6
7
HOW TO OPERATE
1. Lift up the tilt head by pushing locking lever downward (clockwise).
2. Insert the desired attachment onto the shaft, push upward and turn
counter-clockwise to secure in place on the shaft pins.
3. Place bowl onto base, lining up tabs and turn bowl clockwise, until
bowl locks in securely.
4. Add ingredients according to recipe directions.
5. After desired ingredients have been placed in the bowl, push the
locking lever downward (clockwise) and then push the tilt head
down until it locks into position.
6. Place the cover on the bowl across the shaft pins, then attach the
chute cover.
6. Plug the cord into the outlet.
TO INSTALL THE BOWL COVER
1. Align the tabs on the bowl cover to the tilt head.
2. Push upwards on the bowl cover until it is seated properly against
the housing of the tilt head.
3. Position the bowl chute cover opening as desired to easily add
ingredients according to the recipe.
4. Once the bowl cover is attached, push down on the tilt head until
the bowl cover locks in place, ush with the bowl.
5. Add ingredients according to the desired recipe through the bowl
cover chute opening.
TO DETACH THE BOWL
1. Turn speed control to “0” off position. Unplug mixer from the outlet.
2. To lift up the tilt head, place your hand on top of the tilt head while
pushing downward (clockwise) on the locking lever for smooth
guidance.
3. Turn the bowl counter-clockwise to unlock.
ATTACHMENTS
Attachment Uses
Wire Whisk eggs
egg whites
heavy cream
mayonnaise
angel food cake
sponge cakes
Flat Beater cookies
cakes
creamed frostings
biscuits
pie pastry
mashed potatoes
meat loaf
Dough Hook breads
rolls
coffee cakes
buns
HOW TO OPERATE
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7
INSTALLATION & GROUNDING
6
10
SPEED CONTROL GUIDE
SPEED USED FOR
1 Slow Mixing
2 & 3 Mixing & Beating
4 & 5 Beating & Creaming
6 & Pulse Fast Beating & Whipping
NOTE: Always turn off and unplug your stand mixer before cleaning.
1. Before cleaning, allow the stand mixer to cool down for 10 minutes.
2. Do not let the power cord get wet or immerse the stand mixer or
cord directly in water.
3. Wipe down the tilt head and base with a soft, damp cloth. Do not use
abrasive materials or commercial household cleaners.
4. Wipe down the attachment shaft with a damp cloth to remove any
residue that may accumulate. Make sure to dry completely.
5. Wash the wire whisk, at beater and dough hook in warm soapy
water. The attachments are not dishwasher safe.
6. The stainless steel mixing bowl is dishwasher safe.
TO MAINTAIN THE FINISH OF YOUR STAND MIXER AND
PREVENT RUSTING: ALWAYS DRY COMPLETELY BEFORE
STORING IN A COOL, DRY AREA.
CLEANING & CARE
CLEANING & CARE Ginnys.com • 1.800.544.1590
Before asking for service, please check for the following:
1. Check that the big batch mixer is plugged in securely. If it is not,
remove the plug from the outlet, wait 20 seconds, and plug it in
again.
2. Check for a blown circuit fuse or a tripped circuit breaker. If these
seem to be operating properly, test the outlet with another appliance.
If none of the above rectify the situation, contact:
Customer Service
1.800.544.1590
TROUBLESHOOTING
98

UTENSILS & COOKING CUSTOMER REVIEWS
8
7
9
CARE & CLEANING Ginnys.com • 1.800.544.1590
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10
RECIPES
RECIPES
SWEDISH MEATBALLS & GRAVY
INGREDIENTS:
1/2 lb. ground beef 1 c. of whole milk
1/2 lb. ground pork 1 c. breadcrumbs
6 Tbsp. chopped onion 1/4 tsp. allspice
1/4 tsp. white pepper 1½ tsp. salt
2 Tbsp. butter, melted
DIRECTIONS:
1. Combine all ingredients (except butter) in mixer bowl using the Flat
Paddle attachment on low (2).
2. Form mixture into 1” balls.
3. Brown meatballs in butter, in batches, in large skillet on medium heat,
turning frequently until cooked through.
4. Place meatballs in a 9” x 13” baking dish.
5. Cover meatballs with gravy (below) and bake, covered, at 350°F for
1 hour.
6. Serve over cooked noodles or with boiled potatoes.
GRAVY
INGREDIENTS:
2 Tbsp. our 14.5 oz. can of beef broth
1/2 c. light cream 1/2 cup milk
1/2 c. boiling water, (more if needed)
DIRECTIONS:
1. Add our to drippings in skillet and scrape up meat bits.
2. Brown mixture on medium heat for at least 2 mins.
3. Whisk in beef broth and boiling water to make creamy consistency.
4. Add cream and milk and stir until smooth.
SAUSAGE & EGG CASSEROLE
INGREDIENTS:
6 slices of bread, cut into 1/2” cubes 10 large eggs, beaten
2 c. of whole milk 1 tsp. salt
1 tsp. black pepper 1½ c. shredded cheddar cheese
1 lb. breakfast sausage, browned,
drained and crumbled
DIRECTIONS:
1. Spread the bread cubes evenly in a 9” x 13” baking dish.
2. Place eggs, milk, salt and pepper in mixer bowl.
3. Using Whisk attachment, combine ingredients on low speed (2).
4. Pour the mixture over the bread cubes.
5. Spread the browned and drained sausage over the bread mixture.
6. Cover and refrigerate overnight.
7. Preheat oven to 325°F.
8. I5 minutes before baking, layer shredded cheese over mixture.
CARAMELIZED ONION DIP
INGREDIENTS:
3 large onions 4 Tbsp. butter, unsalted
1/4 c. vegetable oil 1/4 tsp. cayenne pepper
1 tsp. kosher salt 1/2 tsp. black pepper
4 oz. cream cheese, softened 1/2 c. sour cream
1/2 c. mayonnaise
DIRECTIONS:
1. Cut onions in half and slice thinly. (about 4 cups of onins).
2. Heat butter and oil over medium heat in a large skillet.
3. Combine onions, cayenne pepper, salt and pepper in skillet.
4. Saute ingredients for 15 mins. until onions are tender.
5. Reduce heat to medium low and cook, stirring frequently until
onions are browned and caramelized, about 15 mins. Cool.
6. Place cream cheese, sour cream and mayonnaise in mixer
bowl. Beat with Flat Paddle attachment until smooth.
7. Blend onions into mixture and stir well.
8. Serve at room temperature; do not refrigerate.
RECIPES 11

RECIPESRECIPES
RECIPES
FAMILY MEATLOAF
INGREDIENTS:
1 lb. ground beef 1 lb. ground pork
1 Tbsp. Worcestershire sauce 2 eggs, lightly beaten
1/2 c. herb seasoned breadcrumbs 1/2 c. of whole milk
1/4 c. chopped onion 1/4 tsp. white pepper
1 tsp. salt
DIRECTIONS:
1 Preheat oven to 350°F.
2. Combine all ingredients in mixer bowl using the Flat Paddle
attachment on low (2).
3. Increase speed to medium (3) for 1 minute.
4. Press into an ungreased, nonstick 8” x 4” x 2” loaf pan, or form into
a loaf using aluminum foil on a baking sheet.
5. Bake for 1 hour until meat thermometer has internal temperature
of 165-170°F.
6. Allow to rest for 10 mins. while making glaze (below).
GLAZE
INGREDIENTS:
1/2 c. ketchup 3 Tbsp. brown sugar
1 Tbsp. prepared yellow mustard 1/4 tsp. salt
1/4 c. boiling water
DIRECTIONS:
1. Combine all ingredients in small bowl.
2. Stir well.
3. Pour over meatloaf.
Serves 6-8.
GARLIC MASHED POTATOES
INGREDIENTS:
2 lbs. russet potatoes 1 tsp. salt
1 c. half & half cream 3 cloves garlic, minced
1/2 stick unsalted butter 3 oz. parmesan cheese, grated
salt & pepper to taste
DIRECTIONS:
1. Peel and quarter potatoes. Place in large saucepan and cover with
water.
2. Bring to a boil on medium high heat, reduce to medium low heat
and simmer for about 20-25 minutes, or until a knife can be easily
inserted into a potato.
3. Drain potatoes in a colander and return to warm saucepan for 1
minute, to remove excess moisture.
4. Meanwhile, heat the half & half and garlic over medium heat until
simmering, then remove from heat and let cool.
5. Place potatoes in mixer bowl with Flat Paddle attachment.
6. Mix potatoes on medium speed (2), adding in the butter, garlic
mixture and grated parmesan cheese.
7. Mix until smooth (do not over mix). Add salt and pepper to taste.
Serves 6-8.
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14 RECIPES
RECIPES
RECIPES
CHOCOLATE CHIP COOKIES
INGREDIENTS:
2¼ c. all-purpose our 1/2 tsp. salt
1 tsp. baking soda 2 sticks unsalted butter
3/4 c. granulated sugar 3/4 c. light brown sugar
1 tsp. vanilla extract 2 eggs
1/3 c. unsweetened cocoa 2 c. semi-sweet chocolate chips
1 c. walnuts, chopped (optional)
DIRECTIONS:
1. Preheat oven to 375°F.
2. Stir our, baking soda, cocoa and salt together in medium bowl. Set
aside.
3. Place butter, sugars and vanilla extract in mixer bowl. Using
Whisk attachment, beat until creamed, adding eggs one at a time
until mixture is uffy.
4. Gradually add the our mixture, (¾ cup at a time), beating after
addition.
5. Stir in chocolate chips and nuts.
6. Using small ice cream scoop, drop mixture onto an ungreased
cookie sheet.
6. Bake 8-10 mins. Cool 1 minute on sheet, then transfer to cooling
rack.
NOTE: If the mixing bowl is lightly coated with cooking spray, the mixture
will release easily.
Makes approx. 4 dozen, 3” cookies.
POUND CAKE
INGREDIENTS:
3 c. all-purpose our 1/2 tsp. salt
(+ more for pan) 3 c. sugar
1 c. whole milk 1/2 tsp. baking powder
1 tsp. vanilla extract zest of 1 lemon (about 1 tsp.)
4 sticks of unsalted butter, softened
5 eggs
DIRECTIONS:
Preheat oven to 325°F.
1. Place all ingredients into mixer bowl. Using Flat Paddle
attachment, blend on low (2) until combined.
2. Increase speed to high (4) and beat for 3 mins.
3. Grease and our a 12 cup uted pan (or 2 loaf pans).
4. Pour batter into pan(s).
5. Bake for approx. 1 hour until cake tester (skewer) comes out clean
when inserted into center.
6. Invert onto serving plate and allow to cool.
7. Drizzle with glaze.
GLAZE
INGREDIENTS:
1 c. powdered sugar, sifted
1-2 tsp. lemon juice
DIRECTIONS:
1. Stir together until well blended.
15

RECIPES
RECIPES
ANGEL FOOD CAKE
INGREDIENTS:
1 c. cake our 3/4 c. sugar, plus 2 Tbsp.
1½ c.egg whites (approx. 12 eggs) 1½ tsp. cream of tartar
1/4 tsp. salt 1/2 tsp. vanilla extract
1/4 tsp. almond extract
DIRECTIONS:
1. Preheat oven to 375°F.
2. Stir cake our and 3/4 cup of sugar together and set aside.
3. Combine egg whites, cream of tartar and salt in mixer bowl and
beat on high (6) until soft peaks form.
4. Add 2 Tbsp. sugar and beat until stiff peaks form.
5. Using kitchen spatula, gently fold in vanilla and almond extract.
6. Sprinkle the reserved our and sugar into the mixture (about 1/4
cup at a time) and gently fold in until absorbed.
7. Spoon into an ungreased tube pan and bake for 30-35 mins.
NOTE: Cake is baked when it springs back when touched.
8. Invert tube pan over a serving plate, resting on funnel center, until
completely cool.
LEMON CAKE
INGREDIENTS:
1/2 c. butter, melted 1 c. sugar
2 eggs 2 Tbsp. lemon juice
1/4 tsp. salt 1½ c. cake our
1/2 tsp. baking powder 1/2 c. whole milk
zest of 1 lemon
DIRECTIONS:
Preheat oven to 325°F.
1. Combine butter and sugar in mixer bowl with Flat Paddle
attachment on low (1).
2. Slowly add eggs and lemon juice.
3. Add salt, our and baking powder to ingredients.
4. Add milk and increase speed to medium (3); beat for 2 mins.
5. Using a well-greased loaf pan, bake in oven until golden brown.
GLAZE: (Optional)
INGREDIENTS:
1/3 c. lemon juice
1/4 c. powdered sugar, sifted
DIRECTIONS:
1. Blend sugar and lemon juice in small bowl until smooth.
2. Use toothpick or skewer to pierce top of cake and drizzle glaze
16 17
RECIPES Ginnys.com • 1.800.544.1590

CINNAMON NUT ROLLS
INGREDIENTS:
6½-7 c. all-purpose our 1/2 oz (2 pkg.) active dry yeast
1/2 c. granulated sugar 1/2 tsp. salt
1/3 c. dry milk powder (non fat) 2 c. cold water
1/2 c. unsalted butter
DIRECTIONS:
1. Combine salt, sugar, and 3 cups our in mixer bowl using Whisk
attachment.
2. In medium saucepan, combine milk powder, water and butter and heat
over medium heat until 130°F, using thermometer.
3. Pour into the our mixture in mixer bowl and change to Dough Hook
attachment.
4. Blend ingredients on medium (2) speed until combined, then increase
speed to high (4) and beat for 3 mins.
5. Add more our (¼ cup at a time) to make a soft dough.
6. Remove dough from bowl, turn onto oured work surface and knead
until smooth and elastic.
7. Place in a greased bowl, turning from top to bottom, and let rise until
doubled, about 1 hour (let stand in a warm place).
FILLING - INGREDIENTS:
1/4 c. sugar 1/4 c. brown sugar, rmly packed
1 Tbsp. cinnamon 1/4 c. butter, softened
DIRECTIONS:
1. Combine sugars and cinnamon in small bowl, reserve butter.
TOPPING – INGREDIENTS:
2/3 c. butter 2/3 c. brown sugar
2/3 c. light brown sugar 6 Tbsp. corn syrup
2/3 c. pecans, chopped
DIRECTIONS:
1. Combine all ingredients in medium saucepan; heat over medium heat
until well blended.
2. Turn onto a greased (approx. 9” x 13”) baking dish.
RECIPES
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18
DIRECTIONS:
Preheat oven to 375°F.
1. Punch down dough on lightly oured work surface and roll out into
a 12”x15” rectangle.
2. Spread the softened butter from lling on dough and sprinkle over
the lling.
3. Beginning on the short side, roll up the dough tightly. Pinch the
edges to seal.
4. Cut into 1” slices and place slices over the topping in prepared
baking dish.
5. Let rise, covered, in a warm place for about 30 minutes.
6. Bake for 20-25 minutes, until golden.
7. Remove and cover with foil and invert onto a cooling rack. Cool for
10 minutes.
RECIPES
19
RECIPES

WARRANTY
Ginny’s warrants this product free from defects in material
and workmanship for one year from provable date of purchase.
Within this warranty period, Ginny’s will repair or replace,
at its option, defective parts at no charge, provided the
product is returned, freight prepaid with proof of
purchase to Ginny’s.
Allow 2-4 weeks for return shipping.
This warranty does not cover improper installation, misuse,
abuse or neglect on part of the owner.
Warranty is also invalid in any case that the
product is taken apart or serviced by an
unauthorized service station.
This warranty gives you specic legal rights
and they may vary from state to state.
THE FOREGOING WARRANTIES ARE IN LIEU
OF ALL OTHER WARRANTIES AND CONDITIONS,
EXPRESS OR IMPLIED,
INCLUDING BUT NOT LIMITED TO THOSE OF
MERCHANTIBILITY OR FITNESS
FOR A PARTICULAR PURPOSE.
Customer Service
Phone: 1•800•544•1590
8:00 am to Midnight, Monday through Friday
19 20 WARRANTY