Hamilton Beach 840132900 User manual

840132900
Hand Mixer READ BEFORE USE
English ................................................ 2
USA: 1-800-851-8900
Français ............................................ 12
Canada : 1-800-267-2826
Español ..............................................22
México: 01 800 71 16 100
Le invitamos a leer cuidadosamente este
instructivo antes de usar su aparato.
Batteur à main À LIRE AVANT L’UTILISATION
Batidora de mano LEA ANTES DE USAR
READ BEFORE USE
LIRE AVANT L’UTILISATION
LEA ANTES DE USAR
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IMPORTANT SAFEGUARDS
When using electric appliances, basic safety
precautions should always be followed,
including the following:
1. Read all instructions.
2. To reduce the risk of electrical shock,
do not put cord, plug, or mixer body in
water or other liquid.
3. Close supervision is necessary when any
appliance is used by or near children.
4. Unplug from outlet when not in use,
before putting on or taking off parts,
and before cleaning.
5. Avoid contacting moving parts. Keep
hands, hair, and clothing, as well as
spatulas and other utensils, away from
beaters during operation to reduce risk
of injury to persons, and/or damage
to mixer.
6.
Remove beaters from mixer before
washing.
SAVE THESE INSTRUCTIONS
Consumer Safety Information
This appliance is intended for household
use only.
This appliance is equipped with a polarized
plug. This type of plug has one blade wider
than the other. The plug will fit into an
electrical outlet only one way. This is a safety
feature intended to help reduce the risk of
electrical shock. If you are unable to insert
the plug into the outlet, try reversing the
plug. If the plug should still fail to fit,
contact a qualified electrician to replace the
obsolete outlet. Do not attempt to defeat
the safety purpose of the polarized plug
by modifying the plug in any way.
7. Do not operate any appliance with a
damaged cord or plug, or after the
appliance malfunctions or is dropped or
damaged in any manner. Call our toll-free
customer service number for information
on examination, repair or electrical or
mechanical adjustment.
8. The use of attachments not
recommended or sold by Hamilton
Beach/Proctor-Silex, Inc. for use with
this model may cause fire, electric
shock or injury.
9. Do not use outdoors.
10. Do not let cord hang over edge of
table or counter. Do not let cord
contact hot surfaces, including stove.
11. Do not place on or near a hot gas or
electric burner, or in a heated oven.
12.
Check that control is off before plugging
cord into wall outlet. To disconnect,
turn control to OFF, then remove plug
from wall outlet.
13. Do not use appliance for other than
intended purpose.
WARNING: To reduce risk of personal
injury, always unplug mixer before inserting
or removing beaters.
BEFORE FIRST USE: Wash attachments
in hot, soapy water. Rinse and dry.
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Know Your Mixer
Parts and Features
1. Power Burst Button
2. Speed Control (ON/OFF)
3. Eject Button
4. Mixer Body
5. Bowl Rest™
(see page 5 for more information)
6. Manual Cord Storage
(on selected models only)
7. Push-Button Retractable Cord
Storage (on selected models only)
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Cord Storage
Open the Cord Storage by sliding it
away from the
mixer body.
Wrap cord
around center
post. Secure
cord in notch.
Close Hide-Away
Cord Storage to
cover the cord.
Snap On Case
The Snap On Case keeps attachments
with the mixer for
easy storage.
Place attach-
ments into case.
Align tab of case
with bottom of
mixer. Press case
on mixer until it
snaps into place.
DESCRIPTION
The flat beaters are designed for general
mixing purposes.
The twisted 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 milkshake attachment is designed to
mix milkshakes. Always use the milkshake
attachment on speed 4, 5, or 6. This attach-
ment may be inserted into either opening.
ATTACHMENT
Optional Attachments and Features (on selected models)
To order optional attachments:
1-800-851-8900 (USA)
1-800-267-2826 (Canada)
Before first use, wash beaters or other attachments in warm, sudsy water;
rinse and dry.
To ensure safety, unplug mixer from electrical outlet before inserting or
removing attachments.
This mixer comes with 1 or more of the following attachments:
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Power Burst
Press and hold down the button for
additional power
at any speed.
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.
Use the Bowl
Rest while adding
ingredients or
checking a
recipe. To use,
TURN MIXER
OFF, then set
the mixer on the
edge of the bowl.
CAUTION:
• Never use Bowl Rest when mixer is on.
• Do not use Bowl Rest on small
(11⁄2quart) mixing bowls or plastic
mixing bowls.
Optional Attachments and Features (continued)
Power
Burst
Push-Button Retractable Cord
Storage
1. Pull cord to desired length. Do not
unwind cord beyond colored tape
indicator on cord.
2. To store cord, press and hold the
Cord Retract
Button while
guiding the
cord into the
storage area.
CAUTION: Hold plug while retract-
ing cord. Do not let cord retract
freely. Cord may jam on reel or loose
cord may whip back and forth and
could cause injury.
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Flat Beaters and Whisk
1. Make sure mixer is unplugged and
speed control is set to OFF.
2. Insert a beater or attachment into an
opening on the
bottom of the
mixer. Push
until it clicks
into place.
Repeat with
other beater or
attachment.
Twisted Wire Beaters
1. Make sure mixer is unplugged and
speed control
is set to OFF.
2. Insert wire beater with collar into
opening indicated by the illustration
on the bottom of mixer . Push
until it clicks into place. Repeat with
other beater or dough hook.
To Insert Attachments
Collar
wWARNING
Pinch and Crush Hazard
• Make sure that mixer is off and unplugged before installing or removing
attachments.
• Do not reach or insert utensils into bowl while mixer is running.
Failure to follow these instructions can result in broken bones, cuts or
other serious injury.
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Cookie dough is one of the thickest
doughs to mix. Make it easier by
following these tips:
• Use a large mixing bowl so that the
ingredients spread out for easier
mixing.
• Have butter or margarine at room
temperature.
Mixing Tips
• Add ingredients one at a time and
thoroughly mix after each addition.
• Add flour one cup at a time.
• To add chips or nuts to a very thick
dough or batter, we recommend
stirring them in by hand at the very
end of the recipe.
The following mixing guide is a suggestion for selecting mixing speeds for the
6 speed mixers. Begin on speed 1 and increase to desired speed depending
on the recipe consistency.
FUNCTION
OFF and/or Eject
EXTRA SLOW speed for folding or mixing in dry ingredients
or quick breads
To cream butter and sugar
For most packaged cake mixes and cookie dough
Frosting and mashed potatoes
Beating egg whites;
Whipping cream
6 SPEED
0
SLOW 1
BLEND 2
3
BEAT 4
5
WHIP 6
Mixing Guide
1. Make sure mixer is unplugged and
speed control is set to 0(OFF).
Insert beaters.
2. Plug mixer into electrical outlet.
Place beaters into bowl.
3. Move the speed control to desired
speed, starting
at 1 and
increasing to
a higher speed
as necessary.
Using Your Mixer
4. When finished mixing, move the
speed control to 0(OFF) and
unplug mixer.
5. To eject attachments, push straight
down on the
Beater Eject
Button. Speed
control button
must be in
OFF position
to eject the
beaters.
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1. Always turn off and unplug mixer
from electrical outlet before ejecting
the attachments.
2. Wash attachments in hot, soapy
water; rinse and dry.
3. Wipe the mixer body and cord with
a clean, damp cloth.
NOTE: Do not use abrasive cleaners
or scouring pads.
Cleaning Your Mixer
Recipes
Check our Web site www.hamiltonbeach.com for more recipes.
Baked Spinach-Parmesan Dip
10-ounce (285 g) package frozen
chopped spinach, thawed
1 cup (250 ml) mayonnaise
3-ounce (85 g) package cream
cheese, room temperature
1⁄2cup (125 ml) onion, minced
Squeeze spinach to remove liquid. In a medium bowl combine spinach, mayonnaise,
cream cheese, onion, garlic, parmesan, and pepper. With hand mixer, beat
ingredients 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 at 350°F (180ºC) until hot in center and lightly browned on top,
about 25 to 30 minutes. Serve hot to spread on baguette slices.
Zesty Mashed Potatoes
8 large baking potatoes
(peeled, cubed, cooked, and drained)
1⁄2cup (125 ml) sour cream
8-ounce (225 g) package cream cheese,
room temperature
Place hot potatoes into a large bowl. Beat potatoes until they are smooth. Add
sour cream, cream cheese, butter, milk, garlic, salt, and pepper and continue beat-
ing until thoroughly mixed. Pour into a greased 9x13-inch (33x23x5 cm) baking
dish. Baked uncovered for 30 minutes at 400ºF (205ºC). Makes 8 servings.
1 clove garlic, minced
1 cup (250 ml) grated Parmesan cheese
1⁄8teaspoon (.6 ml) pepper
1⁄2teaspoon (2.5 ml) paprika
2 baguettes, thinly sliced
1⁄2cup (125 ml) butter, room temperature
1⁄2cup (125 ml) milk
1⁄2to 1 teaspoon (2.5 to 5 ml) minced
garlic
Salt and pepper to taste
wWARNING
Electrical Shock Hazard
• Disconnect power before
cleaning.
• Do not immerse cord, plug or
mixer body in any liquid.
Failure to follow these instructions
can result in death or electrical
shock.
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Wedding Cookies
1 cup (250 ml) butter, room temperature
4 tablespoons (60 ml) sugar
2 teaspoons (10 ml) vanilla
In a medium bowl, cream butter and sugar on SPEED 3 with hand mixer. Add
vanilla and continue mixing on SPEED 3. Add flour and mix until combined. Pour in
pecans and continue mixing until completely blended. Roll dough into 1-inch (2.5
cm) balls and place on an ungreased baking sheet. Bake for 25 minutes at 325ºF
(160ºC). Place a paper towel over a wire rack. Remove cookies onto wire rack.
Place confectioners sugar into plastic or paper bag. Drop 3 or 4 cookies into bag.
Shake bag to coat cookies and return cookies to rack to cool completely. Continue
until all cookies have been coated with confectioners sugar. Before storing
cookies, shake cookies in bag of confectioners sugar one more time. Makes 41⁄2
dozen.
* 2 cups (500 ml) pecan halves or pieces is equivalent to 2 cups (500 ml) finely
chopped.
Triple Chocolate Cookies
1⁄4cup (60 ml) flour
1⁄4cup (60 ml) unsweetened
baking cocoa
1⁄4teaspoon (1.25 ml) baking powder
1⁄8teaspoon (.6 ml) salt
6 tablespoons (90 ml) butter,
room temperature
Combine flour, cocoa, baking powder, and salt in a medium bowl. Set aside. With
mixer, beat together butter, sugar, and eggs until smooth. Add melted chocolate
and continue mixing until blended. Reduce speed to SLOW and add dry
ingredients. Add chocolate chips and walnuts; mix well. Drop by tablespoons onto
cookie sheets, one inch apart. Bake at 350ºF (180ºC) until cookies look dry and
cracked, but feel soft when lightly pressed, about 11 minutes. Let cookies stand on
sheet for 5 minutes. Transfer to racks and cool completely. Makes about 2
dozen.
7 tablespoons (105 ml) sugar
2 eggs
8 ounces (225 g) semisweet baking
chocolate, melted and cooled
1 cup (250 ml) milk chocolate chips
1 cup (250 ml) chopped walnuts
11/2cups (375 ml) flour
2 cups (500 ml) finely chopped pecans*
11/2cups (375 ml) confectioners sugar
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Creamy Peanut Butter Pie
1 cup (250 ml) butter
1 cup (250 ml) packed brown sugar
1 cup (250 ml) peanut butter
12-ounce (350 g) container frozen
whipped topping, thawed
In a medium saucepan, combine 1 cup (250 ml) butter and brown sugar. Cook
over medium heat until butter is melted and mixture is smooth, stirring frequently.
Refrigerate 10 minutes. In large bowl, beat peanut butter and brown sugar mixture
at SLOW speed until blended. Increase speed and beat one minute at WHIP
speed. Reduce speed to SLOW 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 (30 ml) 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 (23 cm) pie, cut into 8 servings.
Orange Pineapple Cake
181⁄4-ounce (508 g) box yellow cake mix
4 eggs
11-ounce (325 g) can mandarin oranges,
undrained
1⁄2cup (125 ml) vegetable oil
151⁄4-ounce (433 g) can crushed pineapple,
undrained
In a large bowl, blend cake mix, eggs, oranges, and oil at SPEED 3 for 3 to 5
minutes. Divide batter into two greased and floured 9-inch (23 cm) round cake
pans. Bake approximately 45 minutes to 1 hour at 325ºF (160ºC). Let cake cool on
wire racks. To make icing, in a medium bowl, beat pineapple, pudding, and
whipped topping mix at SLOW speed for 3 minutes. Ice the cooled cake and store
in the refrigerator.
(Tip: Cake flavor is enhanced if left overnight in refrigerator.)
Pound Cake
1 cup (250 ml) butter, room temperature
3 cups (750 ml) sugar
6 eggs
1 teaspoon (5 ml) vanilla extract
In a large mixing bowl, cream together butter and sugar on SPEED 3. Add eggs,
one at a time, and beat thoroughly after each addition. Add vanilla and almond
extracts and continue mixing. Reduce speed to SLOW and alternately add cream
and flour. Pour batter into a greased and floured 10-inch (25 cm) tube pan. Bake
for about 1 hour and 20 minutes at 325ºF (160ºC), or until tests done.
1 teaspoon (5 ml) almond extract
(optional)
1 cup (250 ml) whipping cream
3 cups (750 ml) flour
1-ounce (25 g) box vanilla sugar-free
instant pudding
12-ounce (350 g) container frozen light
whipped topping, thawed
9-inch (23 cm) graham crust
2 ounces (50 g) semi-sweet baking
chocolate
2 tablespoons (30 ml) butter
1 tablespoon (15 ml) milk
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