Montgomery Ward Chef Tested 764596 User manual

Instruction Manual
ITEM: 764596
Wards.com 1•888•557•3848
Montgomery Ward Customer Service
3650 Milwaukee Street, Madison, WI 53714
8:00 am to Midnight, Monday through Friday
Power
mixer!
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Stand Mixer

Thank you for purchasing your Chef Tested Stand Mixer by
Montgomery Ward. Put through the paces by the experts, we
guarantee that it will perform to the highest standard,
time after time, with all the convenience, easy cleanup and
durability you rely on from Wards.
3
Important Safeguards ................... 3
Electrical Safety ...............................4
Specifications.................................... 4
Parts & Features............................... 5
How to Use..................................... 6-7
Toubleshooting................................. 8
Cleaning & Care................................ 9
Recipes and Notes...................10-19
Return Information ...................... 20
Warranty..............................................21
Thank you
for your
purchase!
Table of Contents
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Important Safeguards
READ CAREFULLY BEFORE USING AND SAVE THESE INSTRUCTIONS!
• FOR HOUSEHOLD USE ONLY. DO NOT use this appliance for other than its
intended use.
• REMOVE all packaging materials and labels before first use. Please
dispose of the packaging materials via the appropriate recycling system,
in an environmentally friendly manner.
• WASH all removable parts before first use. See Cleaning & Care.
• A SHORT CORD is provided to reduce the hazards resulting from
entanglement or tripping. DO NOT drape the cord over the counter or
tabletop, where it can be pulled on or tripped over. NEVER wrap the cord
tightly around the appliance, as this may cause the cord to fray/break.
• We DO NOT recommend using an extension cord with this appliance.
However, IF AN EXTENSION CORD IS USED, the marked electrical rating
should be at least as great as the electrical rating of this appliance.
• CLOSE SUPERVISION is necessary when using this appliance near
CHILDREN. DO NOT insert anything into the rotating hook, whisk or
beater while the machine is working.
• A FIRE may occur if this appliance is used near FLAMMABLE MATERIALS,
including curtains, towels, walls, etc. DO NOT place any paper, plastic, or
other non-food items in the appliance. DO NOT place the appliance or its
cord on or near a heated surface, or in a heated oven.
• This appliance should always be used on a STABLE, DRY, HEAT-RESISTANT
SURFACE.
• DO NOT use near water. DO NOT use the appliance with wet hands. If
the appliance is humid or wet, unplug it immediately.
• DO NOT use an accessory or attachment not recommended by Wards,
as this may cause injury, or damage the appliance.
• KEEP HANDS, HAIR AND CLOTHING AWAY FROM ALL MOVING PARTS.
• DO NOT use outdoors.
• TURN OFF AND UNPLUG this appliance when not in use.
• NO SERVICEABLE PARTS INSIDE THIS APPLIANCE.
• DO NOT USE AN APPLIANCE WITH A DAMAGED CORD OR PLUG, OR
AFTER THE APPLIANCE MALFUNCTIONS, OR HAS BEEN DAMAGED IN ANY
MANNER.
• Appliances contain valuable materials that can be recycled. Please
dispose of your old appliances using appropriate collection systems.

Parts & Features
Specifications
Electrical Safety
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This appliance is equipped with a polarized plug in which one prong is wider
than the other. This is a safety feature to reduce the risk of electrical shock. The
plug will fit into a polarized outlet only one way. If you are unable to insert the
plug into the outlet, try reversing the plug. If it still does not fit, contact a qualified
electrician. Do not attempt to modify the plug in any way. Montgomery Ward can-
not accept any liability for damage or injury resulting from failure to observe these
safety procedures.
POWER RATING 120V, 60Hz, 600W
CAPACITY 5.5-quart bowl
CORD LENGTH 40"
DIMENSIONS 14¼" L x 7" W x 12½" H
MODEL SM-1301X
2
11
10 986 7
5
4
3
1
1. Removable Splash Guard
2. Mixer Head
3. Attachment Shaft
4. Head Release Lever
5. Speed Dial
6. Suction Foot (4)
7. Mixer Base
8. Whisk Attachment
9. Beater Attachment
10. Dough Hook Attachment
11. Mixing Bowl

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How to Use
How to Use
1. Set the speed dial to OFF.
2. To raise the mixer head, place your left hand on top of the mixer head and
push the head release lever down with your right hand; ease the head up
until it stops. Release the lever and the mixer head will stay locked in this
position.
3. Align the bowl with the grooves on the mixer base. To lock the mixing
bowl, turn it clockwise until it stops.
4. If using the splash guard, push it up onto the mixer head. Be sure to
position the hole in the splash guard toward you so you can add
ingredients easily, if needed.
5. Align the beater, hook or whisk attachment so the grooves on the
attachment match to the shaft located under the mixer head. With some
pressure, push the attachment towards the mixer head (moving the spring
upward) and twist the attachment in a counter-clockwise direction.
6. Add ingredients into the mixing bowl per your recipe. Do not overfill.
7. Place your left hand on top of the mixer head and push the head release
lever down with your right hand. Slowly but firmly push the mixer head
down until it locks in place. Release the lever.
8. Plug the power cord into an outlet. The speed dial will illuminate and
flash blue.
Note: To prevent splattering, always begin mixing at a low speed and
progress toward the desired speed.
9. To begin mixing, turn the speed dial in a clockwise direction. The speed
dial will illuminate blue. Increase the speed per your recipe. Use the
mixing guide on page 6 as a reference.
10. Use PULSE (when you require a quick burst of power or for quick
incorporations) by turning the speed dial counter-clockwise and hold in
this position. Hold the dial at PULSE for no more than 30 seconds at one
time. When the dial is released, it returns to OFF automatically.
11. Stop the mixer, as needed, and lift the head to scrape the bowl sides
with a spatula. Lower the head again before resuming mixing.
12. When mixing is complete, turn the speed dial to OFF and unplug from
the outlet.
13. Raise the head, remove the attachment (with some pressure, push the
attachment toward the head, and twist the attachment in a clockwise
direction; pull the attachment from the shaft).
14. Twist the bowl counter-clockwise to remove it from the base.
Mixing Guide
Speed Setting Purpose Attachment Type of Mixture
1-2 Kneading Dough Hook
LOW: dough
for pizza, pasta,
bread, etc.
1-2 Folding Beater LOW: heavy batter
3-4 Light Mixing Beater MEDIUM: cakes,
biscuits, icing, etc.
5-6 Aerating & Whisk-
ing Whisk HIGH: egg whites, cream, etc.
Pulse Quick bursts of
power Whisk or Beater HIGH: for small jobs, quick mixing
Note: With heavy mixtures, do not operate the machine for more than
6 minutes at once, and then allow the mixer to cool down for
about 10 minutes.

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Troubleshooting Cleaning & Care
Problem Solution
Over-mixing has occurred •Mix for the recommended time in
the recipe to avoid over-mixing.
Egg whites are not whipping •Be sure the whisk attachment and
mixing bowl are completely clean
and dry before use, as even a small
amount of fat will aect the
whipping performance.
Bread dough is not combining •Some brands of flour absorb more
liquid than others, so additional
liquid may need to be added if the
bread is not combining.
•If dough is too wet, add flour (by
the Tbsp.) until dough becomes
right consistency.
•DO NOT use high speed to knead
dough.
Batter is too firm and some
ingredients cling on sides of bowl
• Use a spatula to scrape any food
mixture down the sides of the
mixing bowl. Add more liquid to
your batter, if needed.
Mixture is curdling after the eggs have
been added
•Add eggs one at a time, beating
well after each addition.
•Make sure eggs are at room
temperature.
Sugar crystals still visible after cream-
ing
•Continue to cream until sugar has
dissolved, or use powdered sugar.
Lumps in batter or dough •Sift flours and sugar before mixing.
1. Turn o and unplug the mixer.
2. Always allow the appliance to cool completely before cleaning.
3. Disassemble bowl, attachment and splash guard.
4. Do not use abrasive brushes or pads, or harsh cleaning solutions.
5. Use a soft cloth, sponge or rubber spatula to remove any stuck-on food or
residue. Hand wash the bowl, attachments and the the splash guard in
warm soapy water with a soft cloth. Rinse and dry thoroughly. The bowl
and splash guard are also dishwasher safe. DO NOT wash attachments in
a dishwasher, as they may become misshapen or discolored.
6. Wipe the exterior of the mixer with a damp cloth.
7. Do not immerse any electrical appliance, its cord, or its plug, into water.
8. Ensure all parts are dried thoroughly before reassembling and using
this appliance.

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Recipes
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Recipes
Fluffy Pancakes
1½ cups flour 2 eggs
2 tsp. baking powder 3 Tbsp. butter, melted
1 tsp. sugar 1¼ cups low-fat milk
½ tsp. salt
1. Combine flour, baking powder, sugar and salt in mixer bowl. Blend.
2. Add remaining ingredients. Attach bowl and beater to mixer and mix until
all combined on medium speed (about 30 seconds). Scrape bowl and mix
on medium speed until smooth (about 15 seconds).
3. Spray griddle or skillet with cooking spray (or wipe with oil and a paper
towel). Heat to medium/high heat. Pour about ⅓ cup of batter for each
pancake onto griddle.
4. Cook 1–2 minutes, or until bubbles form on surface of pancake and edges
start to brown. Flip and cook another 1–2 minutes until golden brown on
underside.
Serves 4
Crowd-Pleasing Guacamole
2 avocados 2 Tbsp. lemon juice
¼ large onion, chopped ½ tsp. salt
2–3 cloves garlic, minced 2 Tbsp. chunky salsa (optional)
2 Tbsp. canned jalapeno slices,
chopped
1. Mash the avocados using beater on speed 2–3.
2. Add remaining ingredients and mix on low until desired consistency is
reached, scraping sides of bowl with a spatula as needed.
Serves 4
Southern Pimento Cheese Spread
2 cups sharp cheddar cheese, shredded ¼ tsp. onion powder
8 oz. cream cheese, softened 1 jalapeño pepper, minced
½ cup mayonnaise 1 jar (4 oz.) diced pimentos, drained
¼ tsp. garlic powder salt and pepper
¼ tsp. ground cayenne pepper
1. Place all ingredients, except the salt & pepper, into a large mixing bowl. Beat at
medium speed, until thoroughly combined.
2. Season to taste with salt and pepper.
3. Serve with tortilla chips or crackers.
Serves 12
Cheese Stuffed Shells
2 eggs 2 Tbsp. herb and garlic seasoning mix
15 oz. nonfat ricotta cheese salt & pepper
2 cups mozzarella cheese, shredded 24 jumbo pasta shells, cooked & drained
¼ cup Parmesan cheese, grated 2 cups prepared marinara sauce
1. Place eggs, ricotta, mozzarella, Parmesan, seasoning, and salt and pepper (to
taste) in mixer bowl. Mix on low for about 30 seconds or until combined.
2. Fill each shell with 2-3 teaspoons of cheese mixture.
3. Place filled shells in greased Dutch oven or 9" x 13" baking pan. Pour marinara
over shells.
4. Cover pan (use foil if using 9" x 13" baking pan), and bake at 350° F for 30–35
minutes, or until bubbly.
Serves 9–12

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RecipesRecipes
Curry Chicken Salad
8 oz. cooked chicken, cut into chunks ¼ cup cilantro leaves, chopped
1 stalk celery, chopped 3 tsp. lemon juice
½ med. onion, chopped 2 tsp. curry powder
⅓ cup mayonnaise salt & pepper, to taste
1. Place chicken in mixer bowl. Using beater (and splash guard) shred the
chicken on medium speed.
2. Add all remaining ingredients and mix on low until blended.
Serves 2–4
Bacon Horseradish Mashed Potatoes
10 medium potatoes 8 strips bacon, cooked and chopped
½ tsp. salt ¼ cup sour cream
2 Tbsp. butter 4 tsp. ground horseradish
½ cup broth or milk salt & pepper, to taste
1. Peel potatoes (or scrub well and do not peel), and cut into large chunks.
Add the potatoes to a large pot, cover with water, and bring to a boil. Add
salt and boil until tender (about 15 minutes).
2. Drain the potatoes and put them in the mixer bowl. Mash the potatoes
with beater on low–medium speed.
3. Add remaining ingredients and mix until creamy.
Serves 4–6
Garlic Parmesan Sweet Potatoes
To bake a sweet potato: poke holes into the skin of the sweet potato and put
it in an oven-safe dish. Bake at 400° F for 45 minutes to an hour. Let cool for a
few minutes and peel o the skin.
1 cup mashed sweet potatoes 2 Tbsp. Parmesan, grated
½ clove garlic, minced salt & pepper
1 tsp. butter green onions
1. Put the mashed sweet potato in a medium size mixing bowl. Set aside.
2. Put the garlic and butter in a microwave-safe dish, and cook in a microwave
oven on HIGH until butter is melted. Stir and add to sweet potatoes.
3. Add the Parmesan, salt & pepper and stir to blend. Garnish with more
Parmesan and green onions.
Serves 2
Veggie Pizza
2 packs (8 oz. each) refrigerated crescent rolls 4 green onions, thinly sliced
8 oz. low-fat sour cream ½ bell pepper, finely chopped
8 oz. low-fat cream cheese 2 cups broccoli, chopped
2 tsp. dried dill weed 1 carrot, finely chopped
½ tsp. garlic powder 15 grape tomatoes, thinly sliced
½ pack (half of .75 oz.) ranch dressing mix 1 cup cheddar, shredded
1. Preheat the oven to 350° F. Spray a cookie sheet with nonstick cooking spray.
2. Put the crescent roll dough on the cookie sheet in a single layer, Spread the
dough as needed to make a crust. Using a fork, poke holes in the dough. Bake
for 10 minutes.
3. In a large mixing bowl, on low speed, mix the sour cream, cream cheese, dill,
garlic powder and dressing mix until well blended.
4. Into the cream cheese mixture, stir the onions, pepper, broccoli and carrot.
Spread all evenly on the cooled crust. Top with the tomatoes and cheese.
Refrigerate until ready to serve.
Serves 15

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Recipes
Recipes
Pumpkin Applesauce Bars with Cream Cheese Frosting
4 eggs 2 tsp. cinnamon
1½ cups applesauce 8 oz. low-fat cream cheese, softened
1 can (15 oz.) pumpkin pie mix ¼ cup butter, melted
2 cups flour 1¾ cup powdered sugar
2 tsp. baking powder 1 tsp. vanilla extract
1 tsp. salt 1–2 Tbsp. milk
1. Preheat oven to 350° F.
2. Beat the eggs, applesauce and pie mix on low/medium, until blended.
3. Continue mixing while slowly adding the flour. Add the baking powder, salt
and cinnamon. Stop and scrape the bowl as needed.
4. Spray an oven-safe pan with cooking spray (use a 15" x 10" or 16" x 11"
pan so you have thin bars). Pour in the batter and bake for 20–25 minutes,
until done in the middle.
5. To make the frosting, beat the cream cheese, butter, sugar and vanilla
together. Slowly add the milk until desired consistency is reached.
6. Ensure bars are completely cooled before adding frosting.
Makes 24 bars
Garlic, Chives and Dill Slow Cooker Bread
1¼ cups very warm water 3 Tbsp. olive oil
1 Tbsp. yeast 2 tsp. garlic, minced
1 tsp. sugar 2 Tbsp. dill weed
3 cups flour ¼ cup chives, chopped
1 tsp. salt
1. Line your slow cooker pot with parchment paper (press it in as well as you
can - it won’t be perfectly smooth). Preheat the slow cooker on LOW.
2. Mix the water, yeast and sugar in a small bowl and set aside for a while as it
foams.
3. In your mixer bowl, stir together the remaining ingredients. Attach the bowl
to the mixer, and on low speed, add in the yeast mixture.
4. Using your mixer with dough hooks, knead the bread dough for about 5–7
minutes. Stop and scrape as needed. If mixture seems too wet, sprinkle in
a little more flour; if the mixture seems too dry, sprinkle in a little water.
5. Dough is ready when it forms a ball and the surface bounces back when
poked.
6. Put the ball of dough in the slow cooker pot on the parchment paper. Layer a
couple paper towels under the lid (to catch condensation) and cook on HIGH
for 2 hours. Carefully remove the lid and paper towels for the last 15 minutes of
cooking.
7. Please note: the top of the loaf will not be browned like the bottom. Remove
the bread from the pot by lifting on the parchment paper. Cool before slicing.
Makes 1 loaf
Peanut Butter Balls
½ cup creamy peanut butter 1 cup powdered sugar
3 Tbsp. butter, softened 8 oz. semi-sweet chocolate chips
1. Mix the peanut butter with the butter on low–medium speed. Gradually mix in
the sugar.
2. Roll mixture into 1" balls and place on a cookie sheet. Refrigerate at least
30 minutes.
3. Heat the chocolate in a microwave-safe dish, on high, stirring every 30 seconds,
until melted.
4. Dip the balls into the chocolate, and remove them with a toothpick. Place on
parchment or wax paper and refrigerate until chocolate hardens.
Makes 1 dozen balls

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RecipesRecipes
Cinnamon Macaroons
14 oz. sweetened shredded coconut ¼ tsp. salt
14 oz. sweetened condensed milk 2 egg whites
½ tsp. vanilla extract cinnamon
1. Preheat the oven to 325° F.
2. In a large bowl, combine the coconut, milk, vanilla and salt.
3. In a mixing bowl, with your mixer on medium–high speed, whip the egg
whites to firm peaks.
4. Fold the egg whites into the coconut mixture and stir to combine well.
5. Drop the mixture by heaping tsp. onto parchment-lined cookie sheets (these
cookies will really stick to your pan if you don’t use the parchment).
6. Sprinkle each cookie with a little cinnamon, and bake for 20 minutes, or until
the tops are browning.
Makes 2–3 dozen cookies
Depression Era Chocolate Cake
This cake is SO moist and delicious — they’ll never guess it is egg and dairy free!
3 cups flour ⅔ cup applesauce
2 cups sugar 2 tsp. vanilla extract
1 cup cocoa powder 2 tsp. apple cider vinegar
2 tsp. baking soda 2 cups water
1 tsp. salt
1. Preheat oven to 350° F. Spray your pan with cooking spray.
2. Put the flour, sugar, cocoa powder, baking soda and salt in your mixing bowl.
Using a low speed, blend in the applesauce, vanilla, vinegar & water until
smooth.
3. Pour the batter into the pan and bake for 25-30 minutes (a toothpick should
come out clean in the center when done).
4. Cool completely before frosting.
Makes two 8" round cakes or one 9" x 13" pan cake
Easy Chocolate Frosting
½ cup butter 3 cups powdered sugar
¼ cup cocoa, unsweetened 3–4 Tbsp. milk
1 Tbsp. vanilla extract
1. Melt the butter in a saucepan on the stovetop. Stir in the cocoa and the vanilla.
Remove from heat.
2. In a large mixing bowl, add the sugar and the cocoa mixture. Mix on a low
speed until blended.
3. Add 1 Tbsp. of milk at a time, while blending at a medium speed, until
desired consistency is reached.
Frosts 36 cupcakes
Sugar Cookies
1 cup butter, softened 1 tsp. baking soda
1 tsp. vanilla extract ¼ tsp. nutmeg
¾ cup sugar, plus more for topping ¼ tsp. salt
2 eggs, beaten 2 cups flour
1 tsp. cream of tartar
1. Preheat oven to 400° F.
2. Place butter and vanilla in mixer bowl. Using flat beater, beat about 2 minutes
on medium–high speed until blended and smooth.
3. Gradually add ¾ cup sugar and beat another 1½ minutes longer. Add eggs and
beat about 30 seconds. Scrape bowl.
4. On low speed, gradually add cream of tartar, baking soda, nutmeg, salt and
flour to sugar mixture. Mix about 1 minute until well blended.
5. Drop by rounded spoonful onto greased baking sheet, about 3" apart. Bake at
400° F for 6-8 minutes until golden brown on edges.
6. Sprinkle with a little sugar while still hot. Move to cooling racks.
Makes 2 dozen cookies

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Notes
Notes
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