Hamilton Beach 68772R Owner's manual

READ BEFORE USE
LIRE AVANT UTILISATION
LEA ANTES DE USAR
Questions?
Please call us – our friendly
associates are ready to help.
USA: 1.800.851.8900
¿Preguntas?
Por favor llámenos – nuestros
amables representantes están
listos para ayudar.
MEX: 01 800 71 16 100
Le invitamos a leer cuidadosamente
este instructivo antes de usar su
aparato.
Visit www.hamiltonbeach.com for our
complete line of products and Use and
Care Guides – as well as
delicious recipes, tips, and
to register your product online!
Rendez-vous sur www.hamiltonbeach.ca
pour notre liste complète de produits et de
nos manuels utilisateur – ainsi que nos
délicieuses recettes, nos conseils et pour
enregistrer votre produit en ligne !
¡Visite www.hamiltonbeach.com.mx para
obtener nuestra línea completa de productos
y las Guías de Uso y Cuidado, además de
deliciosas recetas, consejos y para registrar
su producto en línea!
Questions ?
N’hésitez pas à nous appeler –
nos associés s’empresseront
de vous aider.
CAN : 1.800.267.2826
English ...................... 2
Français .................. 13
Español.................... 25
Fast PopTM Maker
Moule Fast PopMC
Máquina Fast PopTM
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Parts and Features
NOTE: The Hamilton Beach Fast Pop™ Maker is BPA-free in
food zones.
Fast Pop Base
Reusable Pop Sticks (6)
NOTE: Standard-size wooden
sticks can be used in place of
reusable plastic sticks.
Freeze Sleeves (2)
Funnels (2)
2
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How to Make Frozen
Treats
2
1
Place freeze sleeves in base,
along with funnels.
Allow base to freeze completely,
at least 8 to 12 hours. Make sure
the unit sits level in freezer.
TIP: For best results, freeze base
upside down in freezer.
BEFORE FIRST USE: Wash all parts before first use. Turn base upside down to dry
and allow excess water to drain. Some water drainage is normal and does not mean
the product is leaking or broken. When completely dry, place base in freezer for at
least 8 to 12 hours. Set freezer to the coldest temperature setting.
NOTE: Liquid contained in base is nontoxic.
Do not place base in dishwasher.
Do not use for other than intended purpose.
This is not a toy or children’s product.
3
Pour chilled liquid into the freeze
sleeves, making sure not to fill
past the top line. A measuring
cup helps prevent spills.
4
If preferred, ingredients can be
added to the sleeve before
inserting it into the base.
3
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4
6
Wait approximately 9–11
minutes. A small amount of
liquid may still look unfrozen
on the surface. This will be
absorbed into the pop when
removed.
9
Before making additional batches,
hand-dry the outside of the
freeze sleeve BEFORE each
batch.
5
Insert pop sticks through the
center of the funnel attachment
and into the liquid.
How to Make Frozen Treats (cont.)
7
Push down on sides at the grip
locations BEFORE gripping stick
to remove freeze sleeve from
base.
8
To remove icy pop from freeze
sleeve, run water over the out-
side of the sleeve.
10
If making a second batch,
IMMEDIATELY dry the outside of
the sleeves, place in pop maker,
and repeat Steps 3–5. Do not
wash the pop maker between
batches.
NOTE: The second batch of
pops will always take longer
than the first.
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5
12
How to Make Frozen Treats (cont.)
11
If your pops released easily and
pop base is clean, there is no
need to defrost the unit before
placing it back into the freezer.
If pops left residue on the base,
we recommend washing and
drying the base thoroughly, then
freezing for 8 to 12 hours before
use.
Base
Freeze Sleeves Pop
Sticks
Funnels
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6
How to Make Fun and Unusual Frozen Treats
2
1
Place freeze sleeves in base,
along with funnels.
Allow base to freeze completely,
at least 8 to 12 hours. Make sure
the unit sits level in freezer.
TIP: For best results, freeze base
upside down in freezer.
3
Put sticks in the freeze sleeves.
Partially fill the freeze sleeves
with liquid; then wait a few
minutes until the first layer is
frozen.
4
Pour the next layer onto frozen
mixture; then wait until frozen.
Repeat until the sleeve is filled
and pop is ready to be removed.
5
TIPS FOR “UNIQUE” POPS:
• When making striped pops, the number of
batches may be less as the unit begins to defrost
when sitting out.
• Tilting the base when freezing pops will help
create angled stripes. Consider resting the pop
base on a book or other raised surface while
freezing the bottom layers. For the top layer, sit
the base flat on the counter again, and then fill
with liquid to the top of the freeze sleeve.
• Try adding other ingredients to your pops such
as crushed candy, fruit, or any other small mix-
ins. Mix-ins must be small enough to fit into the
freeze sleeve.
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7
Tips for Best Results
• Make sure unit has been washed and THOROUGHLY dried—any
ice crystals may cause freeze sleeves to stick to base.
• Freeze base for at LEAST 8 to 12 hours.
• Base should sit level in freezer.
• Never place the freeze sleeves in the base in the freezer.
• Make sure freeze sleeves, funnels, and sticks are in place BEFORE
pouring liquid into the freeze sleeves.
• Thick ingredients such as pureed fruit, yogurt, and pudding can be
layered in the freeze sleeves before being placed in the base. Add
funnel and sticks to position in center of pops.
• Chilled, naturally sweetened liquids freeze BEST.
• Ice cream, pudding, or other “soft” ingredients may not freeze as
solid as liquids.
• Ensure the liquids and ingredients added to the freeze sleeves are
cold and/or refrigerated—this helps pops freeze better.
• Do not touch inside the freeze sleeve with bare fingers since they
may get stuck! If this happens, run fingers under warm water until
they release from the unit.
• Do not clean the unit with abrasive cleansers, scouring pads, or other
harsh chemicals.
• If making a second batch of pops, do not delay between batches but
IMMEDIATELY dry the outside of the sleeves and place in pop maker;
then pour in the liquid and insert the additional pop sticks. Note that
the second batch will take longer to freeze than the initial batch.
• If the freeze sleeves are completely stuck and will not release, do NOT
force them. Do not bang, drop, or hit the base. Defrost the base using
warm water. Wash, dry, refreeze, and then try again.
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8
Troubleshooting
PROBLEM
Pops will not freeze or are
taking too long.
I lost my pop sticks, freeze
sleeves, and/or funnels.
Stick will not sit properly in the
sleeve.
Pops are stuck in base.
PROBABLE CAUSE
• Pop base may not have gotten cold enough. Ensure base is placed in freezer for at least 8 to 12 hours
before use. Make pops immediately after taking base out of freezer since the unit will begin to defrost
as it sits out.
• May have waited too long in between batches.
• Be mindful of the ingredients used in your pops—anything with too much sugar, oil, alcohol, or fat
will not freeze as well as natural juice.
• Be sure ingredients are cold when added to the freeze sleeves.
• Wash and dry base. Refreeze and try again!
• Remember, there may be a small amount of liquid left on the very top surface of the pop. This is
normal and does not mean that pops are not frozen.
• Please call 1.800.851.8900 in the U.S. or 1.800.267.2826 in Canada to order replacement parts, or visit
hamiltonbeach.com in the U.S. or hamiltonbeach.ca in Canada to order replacement parts online.
• Make sure sticks are inserted through the funnel attachment and fully seated in the freeze sleeve.
• Were freeze sleeves used in base? Ingredients should NEVER be added directly to base.
• Are freeze sleeves stuck in base? Moisture may have frozen between base and freeze sleeves. Let
base and pops defrost completely. Wash and dry all parts. Try again, making sure base and freeze
sleeves are thoroughly dry.
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9
Recipes
Lemon Drop Pops
1 small lemon, sliced paper-thin
Frozen lemonade concentrate
Water
1/4 cup (125 ml) sugar
Press one lemon slice against the inside of each freeze sleeve.
Prepare lemonade using half the recommended amount of water.
Stir in sugar. Pour about 2 or 3 tablespoons (30 or 45 ml)
lemonade mixture into sleeves. Place sticks and funnels into freeze
sleeves.
Peaches ’N Cream Pops
2 ripe peaches, peeled, pit removed, and quartered (or 1 cup
[250 ml]) frozen peach slices, thawed)
1 tablespoon (15 ml) sugar
1/4 cup (60 ml) whipped cream (whipped to soft peak stage)
Place peaches and sugar in food processor. Process until smooth.
Spoon about 3 teaspoons (15 ml) of the peach mixture into each
freeze sleeve. If using canned whipped cream, dispense about
1/4 cup (60 ml) and stir until it forms soft peaks. Spoon about 2
teaspoons (10 ml) whipped cream in freeze sleeves. Gently tap
sleeves to settle whipped cream on top of peach layer. Spoon 1 to
2 teaspoons (5 to 10 ml) peach mixture on top of whipped cream
in freeze sleeves. Place sticks and funnels into freeze sleeves.
Watermelon Pops
1 cup (250 ml) watermelon chunks
1 teaspoon (5 ml) mini chocolate chips
1 kiwi fruit, peeled and cut in quarters
1 teaspoon (5 ml) lime juice
1 tablespoon (15 ml) sugar
Place watermelon chunks in food processor. Process until smooth;
place in small bowl. Stir in mini chocolate chips. Spoon about
4 teaspoons (20 ml) watermelon mixture into freeze sleeves, filling
sleeves about 2/3 full. Place sticks and funnels into freeze sleeves.
Place kiwi fruit, lime juice, and sugar in food processor and process
until smooth. Carefully remove funnel attachments. Spoon 1 to 2
teaspoons (5 to 10 ml) of kiwi mixture into freeze sleeves around
sticks to make watermelon rind.
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Recipes (cont.)
Strawberry Yogurt Pops
4 large strawberries, quartered
2 teaspoons (10 ml) sugar
1 container (6 oz. [180 ml]) strawberry yogurt
4 small strawberries, thinly sliced
Place 4 large strawberries and sugar in food processor. Process
until smooth. Add strawberry yogurt; process until blended.
Press strawberry slices on inside of freeze sleeves. Spoon about
2 tablespoons (30 ml) of yogurt mixture into freeze sleeves. Place
sticks and funnels into freeze sleeves.
Mock Margarita Pops
1 small lime, sliced paper-thin
1/4 cup (60 ml) limeade concentrate, thawed
2 tablespoons (30 ml) grapefruit juice
1 1/2 tablespoons (22 ml) orange juice
Water
Coarse kosher salt
Mix limeade concentrate, grapefruit juice, orange juice, and enough
water to make 3/4 cup (180 ml). Press one lime slice against the inside
of each freeze sleeve. Pour about 2 or 3 tablespoons (30 or 45 ml)
limeade mixture into sleeves. Place sticks and funnels into freeze
sleeves. Dip tip of pops in kosher salt to garnish.
Rainbow Fruit Pops
Pineapple, cut in chunks
Peaches, peeled, pitted, and sliced
Strawberries, hulled and quartered
Kiwi fruit, peeled and quartered
Blueberries
Sugar to taste
Working with one fruit at a time, place fruit and sugar to taste in food
processor. Process until smooth. Pour each fruit into separate small
bowls; set aside. Starting with pineapple and layering in the order
listed, spoon 1 1/2 teaspoons (7 ml) of each fruit in freeze sleeves.
Place sticks and funnels into freeze sleeves.
10
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