Oster 2503 Quick guide

INSTRUCTIONSANDRECIPES
MODELNO.2503

IMPORTANTSAFEGUARDS
Whenusingelectricalappliances,basicsafetyinstructionsshouldalways
befollowedincludingthefollowing:
l Readall instructionsbeforeusingthehandmixer.
l Toprotectagainstriskofelectricalshock,donotputhandmixerin
waterorotherliquid.
l Closesupervisionisnecessarywhenhandmixerisusedbyor near
children.
l Unplugfromoutletwhilenotin use,beforeputtingonortakingoff
partsandbeforecleaning.
l Avoidcontactingmovingparts.Keephands,hair,clothing,aswell as
spatulasandotherutensilsawayfrombeatersduringoperationto
reducetheriskof injuryto personsand/ordamagetothehandmixer.
l Donotoperatehandmixerwithadamagedcordorplugorafterthe
appliancemalfunctions,orisdroppedordamagedinanymanner.
ReturnappliancetotheSunbeamApplianceServiceCenterfor
examination,repairorelectricalormechanicaladjustment.
l TheuseofattachmentsnotrecommendedorsoldbySunbeam
HouseholdProductsmaycausefire,electricalshockorinjury.
l Donotuseoutdoors.
l Donotletcordhangoveredgeoftableorcounterortouchhot
surfaces,includingthestove.
l Removebeatersfromhandmixerbeforewashing.
l Donotplacehandmixeronornearahotburner,orinaheatedoven.
l Donotusehandmixerforotherthanintendeduse.
l Donotleavehandmixerunattendedwhile inoperation.
SAVETHESEINSTRUtTlONS
NOTE:
This ap This hand mixer is intended for household use only.
other). T liance has a polarized plug one blade is wider than the
b
o reduce the risk of shock, t is plug is intended to fit in a
polarized outlet only one way. If the
reverse the plu lug does not fit in the outlet,
7. If It still does not fi , contact a qualified electriclan.P Do not attempt o defeat this safety feature.

ThankyouforpurchasingtheOsterDesignerHand Mixer.Beforeyou usethis productforthefirsttime,
pleasetakeafewmomentsto readtheseinstructionsandkeepit forreferenceandenjoymentofthe
recipes.Payparticularattentionto theSafetyInstructionsprovided.Pleasereviewthe productservice
andwarrantystatements.
Foryourfuturereference,pleasenote:
Dateproductreceived:
Servicenumber:
(locatedonthe bottom ofthemixer)
FEATURES
The OsterDesignerHandMixer hasbeendesignedto assistyou in preparingdelicious foods
Beater Eject Button
This OsterHandMixer featuresalargeandconvenientlylocatedbeaterejectbutton.Thedesignallows
forasmooth pushofthethumb to releasethebeaters.Youwill NOTnoticeadefinite“click.”
Burst of Power@
TheBurstofPowerfeatureallowsforanaddedboostto themaximum powerlevelatthepressofthe
button.During especiallyheavymixing tasks,pressthebuttonto drivethroughthe mixturewithease.
Oncethebutton is released,themixerwill returnto thesetspeedsetting.

Beaters
Theopen beaterdesignallowsforthorough,fastmixing resultsforall typesofbatters,and easyclean
up,The beatersaredishwashersafe.
Handle
Thehandle hasbeendesignedforcomfortto preventfatigueofthe handduringheavyor long mixing
tasks.
Using Your Hand Mixer
Beforeusing yourmixerforthefirsttime, washthe beaters in hotLsoapywater,orthedishwasher.Rinse
anddry.
Besurespeedcontrol is in the “OFF”or “0” position andunpluggedfromanelectricaloutlet. Insert
beatersoneatatime, byplacingstem endofbeatersinto theopening onthebottom ofthe mixer.Turn
beaterslightly andpushin until beaterclicks into position. Plug cordinto 120volt, 60 Hz,AC.
electricaloutlet.
Mixing:
Slowlyguide mixeraroundsidesandthroughcenterofbowl,going in thesamedirection. Becareful
notto overbeatthemixture. Overbeatingtendsto makesomemixturestough.
Wheneverscrapingofthe bowlis required,stopthe mixerandscrapesidesandbottom ofbowlwitha
rubberspatulaas needed.Turnspeedcontrolto “OFF”or “0” and restmixer on its heelrestwhile
adding ingredients.Besureto position beatersovermixing bowlsoanydrippingswill fall backinto
mixing bowl.
Whenmixing iscomplete,setspeedcontrolto “l”, raisebeatersslowlyfrombatterto cleanoff
clinging food.Besureto turn unit to “0” beforeraising beaterscompletelyout ofmixing bowl.

Speed Guide For Hand Mixer
Speed Mixingtasks
1 Fold Usewhenstirringliquidingredientsorwhenagentleactionis
required.Usewhenfoldingtwo portionsofarecipetogethersuchasa
beateneggintoabatter.
2 Stir Usewhenmixingdryandliquidingredientstogetheralternatelyina
recipe.
Usewhenpreparinganyoftheready-preparedorpackagedinstant
puddings.
3 Mix Usewhenarecipecallsforcombiningingredientstogether.
Useforquickbreadsor muffinsthatrequireabrisk action,just enough
to blend.
4 Blend Usewhenpreparingcakemixesorfordirectionscallingformedium
speed.
5 Beat
6 Whip
Usetocreambutterandsugartogether.
Usewhenpreparingafrostingfromarecipeorpackage.
Usewhenwhippingcreamfordesserts.
Usetomashpotatoestodevelopalightandfluffytexture.
Usewhenwhippingeggwhites.
Ejecting Beaters:
Besure speed control is atthe “OFF” or “0” position andcord is removedfrom electricaloutlet.Scrape
off anyexcess batterwith a rubberspatula.Grasp thestems of the beaterswith your handandpress the
beaterejectbutton. Beaterswill releaseintoyour hand.
CARINGFORYOURMIXER
Cleaning:
Wash the beatersbeforeandafteruse. Rinse anddry. Beatersmaybewashed in adishwasher. After
removingcord from electricaloutlet,cleanmixerheadwith adampcloth andwipe dry. DO NOT
IMMERSEMIXERIN WATER.Avoidthe use ofabrasive cleanersthat will marthefinish of your mixer.
Themotor of your mixerhas beencarefullylubricatedatthefactory anddoes not requireanyadditional
lubricant.
Storage:
Coilthe electricalcord ofthe handmixerwith aplastic twist fastener.Storethe mixeron its heelrest in
aclean,dry locationsuch as acabinetor shelf. Storebeatersin adrawer.
Maintenance:
Otherthanthe recommendedcleaning,nofurther user maintenanceshould benecessary. Iffor any
reasonyour handmixer should requirerepairs, do nottry to fix it yourself. Sendit tothe Sunbeam
ApplianceServiceStation.

RECIPES
These delicious recipes from Gold Medal@ Flour were especially developed for the
Oster Designer Hand Mixer.
Tropical Toffee Bars
i/4 cup (l/2 stick) margarine or butter, softened 1 cup Gold Medal@ all-purpose flour
i/4 cup shortening Macadamia-Coconut Topping (below)
l/2 cup packed brown sugar
Heat oven to 350”. Beat margarine, shortening and brown sugar in medium bowl on medium speed
until thoroughly mixed. Beat in flour until blended. Press dough in bottom of ungreased rectangular
pan, 13x9~2 inches. Bake 10 minutes. Spread with topping. Bake 25 minutes longer or until topping
is golden brown; cool slightly. Cut into 3x1-inch bars. 32 bars.
Macadamia-Coconut Topping
2 eggs
1 cup packed brown sugar
1 teaspoon vanilla
2 tablespoons Gold Medale all-purpose flour
1 teaspoon baking powder
i/2 teaspoon salt
1 cup chopped macadamia nuts
1 cup shredded coconut
Beat eggs in medium bowl on medium speed. Beat in remaining ingredients on low speed.
High Altitude Directions (3500 to 6500 feet): Increase first bake time to 12 minutes. Decrease the
1 cup brown sugar in Macadamia-Coconut Topping to 314 cup.
Fluffy White Frosting
1 l/2 cups sugar
l/3 cup water
l/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla
Beat sugar, water, cream of tartar and egg whites in top of double boiler on high speed 1 minute.
Place over boiling water. Beat on high speed 7 minutes; remove pan from boiling water. Add vanilla.
Beat on high speed 2 minutes longer. Frosts a 13x9-inch cake or fills and frosts two 8- or g-inch cake
layers.
High Altitude Directions (3500 to 6500 feet): No changes needed.
@Reg. TM. of General Mills, Inc.

Fruit Swirl Coffee Cake
1 l/2 cups sugar 1 teaspoon almond extract, if desired
l/2 cup (1 stick) margarine or butter, softened 4 eggs
l/2 cup shortening 3 cups Gofd Medal@ all-purpose flour
1 l/2 teaspoons baking powder 1 can (21 ounces) apricot, blueberry or cherry
1 teaspoon vanilla pie filling
Glaze (below)
Heat oven to 350”. Generously grease jelly roll pan, 15 1/2x10 1/2x1 inch, or 2 square pans, 9x9x2
inches. Beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in large
bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping
bowl occasionally. Beat in flour until blended. Spread 2/3 of the batter in jelly roll pan or l/3 in each
square pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling.
Bake 40 to 45 minutes or until cake springs back when touched lightly. While warm, drizzle with
Glaze. Cut coffee cake in jelly roll pan into 2 1/2x2-inch bars; cut coffee cake in square pans into
2 3/4-inch squares. 30 bars or 18 squares.
Glaze
Mix 1 cup powdered sugar and 1 to 2 tablespoons milk thoroughly.
High Altitude Directions (3500 to 6500 feet): Heat oven to 375”. Generously grease 2 square
pans, 9x9x2 inches. Decrease sugar to 1 l/4 cups and baking powder to 1 teaspoon. Spread 1 l/2
cups batter in each pan; spread with pie filling. Continue as directed. Bake about 40 minutes.
Chocolate Chip Cookies
1 cup packed brown sugar
314 cup granulated sugar
1 cup (2 sticks) margarine or butter, softened
1 teaspoon vanilla
2 eggs
2 112 cups Gold Medal@ all-purpose flour
314 teaspoon baking soda
314 teaspoon salt
1 package (12 ounces) semisweet chocolate
chips
1 cup chopped walnuts, if desired
Heat oven to 375”. Beat sugars and margarine in large bowl on medium speed about 3 minutes or
until fluffy. Beat in vanilla and eggs. Beat in flour, baking soda and salt until blended. Stir in chocolate
chips and walnuts. Drop dough by 114 cupfuls about 2 inches apart onto ungreased cookie sheet.
Bake 11 to 14 minutes or until edges are light brown. Cool 3 minutes before removing from cookie
sheet. Cool on wire rack. About 18 cookies.
Chocolate Chip Bars:
Press dough in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 17 to 22 minutes or until light
brown; cool. Cut into 2 1/2x1 I/2-inch bars. 48 bars.
High Altitude Directions (3500 to 6500 feet): Increase flour to 2 2/3 cups. Decrease baking soda to
I/4 teaspoon. Bake 12 to 15 minutes.
@Reg. T.M. of General Mills, Inc.

Chocolate Fudge Marble Cake
2 113 cups Gold Medal@ all-purpose flour
1 112 cups sugar
112 cup shortening
314 cup buttermilk
112 cup water
112 cup chocolate-flavored syrup
1 teaspoon baking soda
1 teaspoon salt
112 teaspoon baking powder
1 teaspoon vanilla
2 eggs
l/2 cup chocolate-flavored syrup
Chocolate Cream Frosting (below)
1 to 2 tablespoons chocolate-flavored syrup
Heat oven to 350”. Grease and flour rectangular pan, 13x9~2 inches, or 2 round pans, 9x1 l/2
inches. Beat all ingredients except 112 cup chocolate syrup, the frosting and 1 tablespoon chocolate
syrup on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes,
scraping bowl occasionally; reserve 112 cup batter. Pour remaining batter into pan(s).
Mix remaining 112 cup syrup into reserved batter. Pour over batter in rectangular pan (or pour half of
the mixture over batter in each round pan). Cut through batter several times for marbled effect. Bake
rectangle about 40 minutes, g-inch rounds about 35 minutes or until toothpick inserted in center
comes out clean. Cool round pans 10 minutes; remove from pans. Cool completely. Frost rectangle
or fill and frost layers with Chocolate Cream Frosting; drizzle 1 to 2 tablespoons chocolate syrup over
top. Refrigerate any remaining cake.
Chocolate CreamFrosting:
Beat 1 cup whipping (heavy) cream and l/4 cup chocolate-flavored syrup in chilled bowl on high
speed until stiff.
High Altitude Directions (over 3500 feet): Not recommended for use.
Creamy Vanilla Frosting
3 cups powdered sugar
l/3 cup margarine or butter, softened
1 l/2 teaspoons vanilla
Few drops food color, if desired
About 2 tablespoons milk
Beat powdered sugar and margarine in medium bowl on low speed 1 minute. Beat in vanilla, food
color and milk on low to high speed about 2 minutes or until smooth consistency. Frosts a 13x9-inch
cake or fills and frosts two 8- or g-inch cake layers.
Browned Butter Frosting:
Heat butter over medium heat until delicate brown; cool. Mix melted butter with powdered sugar. (We
do not recommend margarine for this recipe.)
CherryFrosting:
Stir in 2 tablespoons drained chopped maraschino cherries and 2 drops red food color.
Citrus Frosting:
Omit vanilla. Substitute lemon or orange juice for the milk. Stir in l/2 teaspoon grated lemon peel or 2
teaspoons grated orange peel.
Maple-Nut Frosting:
Substitute i/2 cup maple-flavored syrup for the vanilla and milk. Stir in i/4 cup finely chopped nuts.
Peanut Butter Frosting:
Substitute peanut butter for the margarine. Increase milk to 1 /4 to 1 /3 cup.
High Altitude Directions (3500 to 6500 feet): No changes needed.
@Reg. TM. of General Mills, Inc.

Double Apple Cake
3/4 cup packed brown sugar l/2 teaspoon baking soda
3/4 cup applesauce 112 teaspoon ground cinnamon
l/4 cup vegetable oil l/4 teaspoon salt
1 egg l/2 cup chopped peeled apple
1 l/4 cups Gold Medal@ all-purpose flour Cinnamon or vanilla ice cream
Heat oven to 350”. Mix brown sugar, applesauce, oil and egg on low speed in large bowl 1 minute.
Beat in flour, baking soda, cinnamon and salt until blended. Stir in apple.
Spread batter in ungreased square pan, 9x9x2 inches. Bake 25 to 30 minutes or until toothpick
inserted in center comes out clean. Serve warm or cool with ice cream. 9 servings.
High Altitude Directions (3500 to 6500 feet): No changes needed.
Frosted Cinnamon-Mocha Cookies
2 cups sugar 2 l/2 cups Gold Medal@ all-purpose flour
1 cup (2 sticks) margarine or butter, softened l/2 cup milk
1 tablespoon freeze-dried instant coffee 2 teaspoons ground cinnamon
2 eggs
1 teaspoon baking soda
6 ounces unsweetened chocolate, melted i/2 teaspoon salt
and cooled Mocha Frosting (below)
Heat oven to 350”. Mix sugar, margarine, coffee, eggs and chocolate in large bowl on low speed 2
minutes. Beat in remaining ingredients except Mocha Frosting until blended.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10
to 12 minutes or until almost no indentation remains when touched in center. Immediately remove
from cookie sheet; cool. Frost with Mocha Frosting. About 4 dozen cookies.
Mocha Frosting
1 to 1 l/2 teaspoons freeze-dried instant coffee
114 cup hot water
3 ounces unsweetened chocolate
3 tablespoons margarine or butter
3 cups powdered sugar
Dissolve coffee in hot water; reserve. Heat chocolate and margarine in a-quart saucepan over low
heat, stirring frequently, until melted; remove from heat. Stir in powdered sugar and reserved coffee.
Stir in additional hot water, if necessary, until smooth consistency.
High Altitude Directions (3500 to 6500 feet): Heat oven to 375”. Bake 11 to 13 minutes.
@Reg. T.M. of General Mills, Inc.

Sugar Cookie Tarts
2cupssugar
1 cup shortening
3/4 cup margarine or butter, softened
2 teaspoons vanilla
1 egg
3 112 cups Gold Medal@ flour
1 teaspoon baking powder
i/4 teaspoon salt
Cream Cheese Spread (below)
Toppings (sliced fresh fruit or jam and toasted
sliced almonds)
Heat oven to 375”. Beat sugar, shortening, margarine, vanilla and egg in large bowl on low speed
Beat in flour, baking powder and salt on medium speed until blended.
Roll half of the dough at a time l/4 inch thick on lightly floured surface. Cut into 3-inch rounds. Place
2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until light brown; cool slightly.
Remove from cookie sheet; cool completely. Spread about 2 teaspoons Cream Cheese Spread over
each cookie. Arrange Toppings on spread. Refrigerate any remaining cookies. About 2 l/2 dozen
cookies.
Cream Cheese Spread
I package (8 ounces) cream cheese, softened
l/2 cup sugar 1 teaspoon vanilla
Beat all ingredients in small bowl on low speed until smooth.
High Altitude Directions (3500 to 6500 feet): Heat 11 to 13 minutes.
Twice-baked Potatoes
4 large baking potatoes
1 cup nonfat yogurt or light sour cream
114 cup grated Parmesan cheese
2 tablespoons chopped chives or green onions
l/4 teaspoon salt
i/8 teaspoon pepper
Paprika
Heat oven to 400”. Bake potatoes about 1 hour or until tender. Cut thin lengthwise slice from each
potato; scoop out potato, leaving a thin shell. Beat potatoes on low speed 1 to 2 minutes or until no
lumps remain. Beat in remaining ingredients except paprika until fluffy. Place shells on ungreased
cookie sheet. Fill with potato mixture; sprinkle with paprika. Bake about 20 minutes or until filling is
hot. 4 servings.
High Altitude Directions (3500 to 6500 feet): No changes needed.
@Reg. T.M. of General Mills, Inc.