Suzanne Somers Somersize User manual

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IMPORTANT SAFEGUARDS
1. Read all instructions.
2. To protect against the risk of electri-
cal 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.
7. Do not operate any appliance with
a damaged cord or plug, or after
the appliance malfunctions or is
dropped or damaged in any man-
ner. Call our toll-free customer
service number for information on
examination, repair or electrical or
mechanical adjustment.
SAVE THESE INSTRUCTIONS
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 elec-
trician to replace the obsolete outlet.
Do not attempt to defeat the safety
purpose of the polarized plug by
modifying the plug in any way.
8. The use of attachments not
recommended or sold by the
manufacturer 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 out-
let.
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.
NOTE: Before first use, wash beaters
or other attachments in warm, sudsy
water. Then rinse and dry. Beaters
and attachments are also dishwasher
safe.
When using electric appliances, basic safety precautions should always be
followed, including the following:
Consumer Safety Information
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“Using Your Somersize Electronic Mixer”
Congratulations on your purchase of the Somersize Electronic Mixer! You
will love the special features of this innovative kitchen appliance. With a
digital display that counts up as you mix, you’ll know exactly how long
you’ve been mixing. No need to watch the clock or set a timer! Also, with
the special “soft start” feature, you’ll reduce kitchen splatters.
This 10-speed mixer is the perfect tool to bake all your favorite Somersize
goodies. I have included several Somersize recipes made with
SomerSweet and SomerSweet Baking Chocolate for you to enjoy.
Happy baking!
Timer – will begin to count up
when the mixer is turned on. It
will count up in seconds to 9:59
(9 minutes and 59 seconds).
When the mixer is turned off, the
timer will return to zero.
Speed Indicator – will display the
selected speed from 1 to 10.
Increase Speed – press to reach
desired speed for mixing.
Decrease Speed – press to reach
desired speed for mixing.
ON/OFF Power Switch
Eject Trigger
Beaters
Whisk
1
2
4
Parts and Features
1
2
3
4
5
6
3
5
6
7
8
7
8
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1. Make sure mixer is unplugged and
Power Switch is set to OFF.
2. Insert beaters or whisk. Plug mixer
into outlet.
3. When ready to mix, slide Power
Switch ON.
4. The mixer will start and 1 will be
displayed on the Speed Indicator.
The Timer will start to count up
from 1 second (0:01).
5. To increase the speed of the mixer,
press the Increase Speed ▲button
until desired speed is reached.
6. To decrease speed, press the
Decrease Speed ▼button.
7. To turn mixer off, slide Power
Switch OFF.
8. To eject beaters, pull up on the
Eject
Trigger.
Eject
Trigger
1. Make sure mixer is unplugged and
Power Switch 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.
NOTE: The whisk may be inserted
into either opening.
To Insert Attachments
Using Your Mixer
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.
• 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.
Cookie Dough Mixing Tips
1. Always turn off and unplug
mixer from electrical outlet
before ejecting the attachments.
2. Wash attachments in hot, soapy
water; rinse and dry. Attachments
are also dishwasher safe.
3. Wipe the mixer body and cord
with a clean, damp cloth.
NOTE: Do not use abrasive
cleaners or scouring pads. To
reduce the risk of electrical shock
do not immerse the mixer body
or cord in water or other liquid.
Cleaning Your Mixer
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The following mixing guide is a suggestion for selecting mixing speeds for the
mixer. Begin on speed 1 and increase to desired speed depending on the
recipe consistency.
FUNCTION
LOW speed for folding or mixing in dry ingredients, muffins, or
quick breads
To cream butter or cream cheese and sugar; most cookie dough
MEDIUM speed for most packaged cake mixes
Frosting and mashed potatoes
Beating egg whites
HIGH speed for whipping cream
10 SPEED
1
2-3
4-5
6-7
8-9
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Mixing Guide
Recipes
Decadent Chocolate Cake
The original recipe for this cake appeared in my first cookbook, Eat Great,
Lose Weight. It’s the mascot of all Somersize cakes! Now I’ve re-tested it
with my SomerSweet Dark Chocolate and it’s better than ever.
Level Two
Serves 6 to 8
Butter for greasing pan
71⁄2ounces (47 squares) SomerSweet
Dark Chocolate, chopped
For Ganache:
6 ounces (38 squares) SomerSweet
Dark Chocolate, chopped
3⁄4cup heavy cream
Preheat oven to 350ºF.
Butter and flour a 10-inch round cake pan. Melt 71⁄2ounces chocolate and but-
ter in a double boiler (or in a bowl or smaller saucepan placed over a bigger
saucepan of gently boiling water). Stir until chocolate is melted and mixture is
smooth. Set aside.
In a large bowl, beat egg yolks with your Somersize Electronic Mixer until light
and fluffy, about 5 minutes. Slowly add SomerSweet and continue to beat until
mixture is pale yellow. Fold in the chocolate mixture. Sift flour over the top and
beat just until it disappears. Set aside.
In a separate bowl, beat egg whites with your Somersize Electronic Mixer until
soft peaks form, about 3 to 4 minutes. Fold half of the egg whites into the
chocolate mixture. Gently fold in the remaining half. Pour batter into prepared
pan. Tap pan a few times on counter to remove air bubbles. Bake for 20-25
minutes or until a toothpick inserted into the center comes out clean.
For the Ganache: Place the remaining chopped chocolate in a small mixing bowl
and set aside. Place cream in a small saucepan and bring to a boil. Remove
from heat and pour over chocolate. Stir until chocolate has melted and mixture
is smooth. Let stand for 10 minutes. Pour over cooled cake.
11 tablespoons unsalted butter
4 large eggs, separated
2 tablespoons SomerSweet
1⁄3cup white whole wheat flour
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Decadent White Chocolate Cake
When I first published this recipe in Get Skinny, I received several letters
from people who had runny results. This is due to the variance of white
chocolate; many are made with cheap oils instead of real cocoa butter. I
have now re-done the recipe with my SomerSweet White Chocolate Bars
and it works better than ever. Plus, there’s no refined sugar! Yeah!
Pros/Fats–Almost Level One
Serves 8 to 10
Butter for greasing pan
12 ounces (75 squares)
SomerSweet White Chocolate,
chopped
Preheat oven to 425ºF.
Line a 9-inch springform pan with a double layer of wax paper. Butter sides
and bottom of pan. Set aside.
Melt chocolate and butter in a double boiler. Stir until chocolate is melted and
mixture is smooth. Set aside.
With your Somersize Electronic Mixer and wire whisk, beat eggs, extra yolks
and SomerSweet until tripled in volume, about 7 minutes. Fold a third of the
melted chocolate into egg mixture. Fold in remaining chocolate carefully.
Pour batter into prepared pan. Bake for 20 minutes. Allow cake to cool com-
pletely before refrigerating. Refrigerate for at least 3 hours or overnight. Run a
knife around edge of pan to loosen cake. Carefully unmold onto a serving
plate and serve.
Molten Chocolate Cakes
Sinful, decadent, rich, and delicious. These divine little cakes ooze with
melted chocolate in the center.
Level Two
Serves 6
Butter for greasing custard cups
6 ounces (38 squares)+ 3 ounces
(19 squares) SomerSweet
dark chocolate
11 tablespoons unsalted butter
3 large eggs
Preheat oven to 325ºF.
Butter 6 small glass custard cups (3-4 ounces each). In a double boiler, heat 6
ounces of chocolate and all of the butter, stirring until smooth. Set aside.
Place eggs, egg yolks and SomerSweet in a large bowl. Beat with your
Somersize Electronic Mixer until pale and thickened, about 10 minutes. Add
melted chocolate and flour; beat for 5 more minutes. Pour mixture into cus-
tard cups, filling them nearly halfway. Divide the remainder of the chopped
chocolate among the custard cups, placing it in the center of the batter. Pour
the rest of the batter on top. Place cups in the oven and bake for about 12
minutes, or until sides seem stiff but center jiggles when touched. Let cool for
a few minutes before sliding a knife around the sides of the cups to loosen.
Invert each onto a dessert plate. Prick the center with a fork and the melted
chocolate in the center will ooze out. Garnish with whipped cream and fresh
raspberries before serving.
3 large egg yolks
1 tablespoon + 1 teaspoon SomerSweet
1⁄4cup white whole wheat flour
Whipped cream for garnish
Fresh raspberries for garnish
5 ounces unsalted butter
6 large eggs
4 large egg yolks
1 tablespoon SomerSweet
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Chocolate Soufflé with Hot Chocolate Sauce and
Whipped Cream
The key to a successful soufflé is light, fluffy egg whites. I used to beat
all the egg whites by hand for this impressive dessert. Now it’s so easy
to make with my Somersize Electronic Mixer.
Pros/Fats–Almost Level One
Serves 4 to 6
Butter for greasing the pan
1 bar (4.9 ounces) SomerSweet
Dark Chocolate, chopped
Hot Chocolate Sauce:
6 ounces (38 squares) SomerSweet
Dark Chocolate, chopped
3⁄4cup heavy cream
Whipped Cream:
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons SomerSweet, optional
Preheat oven to 400ºF.
Butter a 1-quart soufflé dish. Set aside.
For the soufflé: Melt chocolate in a double boiler (or in a bowl or smaller
saucepan placed over a bigger saucepan of gently boiling water). Stir until
smooth.
In another bowl, beat egg whites until stiff with your Somersize Electronic
Mixer, about 5 minutes. Set aside.
In a separate bowl, beat egg yolks and SomerSweet until they are pale yel-
low, about 5 minutes. Slowly add the chocolate into the egg mixture, beating
constantly to prevent the yolks from cooking. Pour chocolate mixture into egg
whites and fold in gently. Pour mixture into prepared soufflé dish. Bake for 15
minutes. Let cool for at least 15 minutes on a wire rack before serving.
For the chocolate sauce: Place chocolate in a medium bowl. Set aside.
Put cream in a medium saucepan. Bring to a boil. Remove from heat and
pour over the chopped chocolate. Stir until chocolate is completely melted.
For the whipped cream: Combine cream and vanilla in a large bowl, adding
SomerSweet if you desire a sweetened whipped cream. Whip with your
Somersize Electronic Mixer and wire whisk until soft peaks form, 2 to 3 minutes.
Spoon the hot chocolate sauce and whipped cream over servings of chocolate
soufflé before serving.
5 large egg whites
3 large egg yolks
2 tablespoons SomerSweet
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White Chocolate Torta
When I first created this dessert I was frustrated because I couldn’t find
white chocolate without sugar. Now, with my SomerSweet White
Chocolate Bars, I make it often and enjoy it guilt-free.
Pros/Fats–Almost Level One
Serves 10 to 12
Butter for greasing the pan
4 ounces (1⁄2stick) butter, softened
6 large eggs, set out at
room temperature
Preheat oven to 350ºF.
Line the bottom of a 6-inch springform pan with two layers of wax paper.
Grease bottom and sides with butter. Place softened butter in a mixing bowl
and beat on high speed with your Somersize Electronic Mixer until light and
fluffy, about 5 minutes. Add eggs one at a time and continue beating until
combined. The mixture will not be smooth at this stage. Add SomerSweet
and vanilla. Beat for another minute. In a double boiler on very low heat, melt
the white chocolate, stirring constantly until smooth. Slowly pour the melted
chocolate into the egg mixture, stirring constantly until a thick batter forms.
Pour batter into prepared pan and bake for 25 minutes. Cool to room tempera-
ture and refrigerate for at least 3 hours or overnight. Run a warm knife around
the edge of the torta to loosen it before releasing the springform.
Chocolate Fondue
Pull out your bell bottoms; fondue parties are back! Add some groovy
music and your evening will be a sure hit. Use Dark, White or Milk
SomerSweet chocolate for this recipe… your choice!
Pros/Fats–Almost Level One
Serves 8 to 10
3 (4.9-ounce) bars SomerSweet
Chocolate (Milk, Dark or White)
2 cups heavy cream
Chop chocolate into small pieces and place in a heatproof bowl. Set aside.
Heat the cream in a small saucepan over medium heat just until it reaches a
boil. Pour the hot cream over the chopped chocolate. Stir until mixture is
smooth and chocolate is melted.
Transfer immediately to a fondue pot and serve with fresh berries.
11⁄2teaspoons SomerSweet
1 teaspoon vanilla
1 pound (100 squares) SomerSweet
White Chocolate, roughly chopped
1 pint strawberries
1 pint blackberries
1 pint raspberries
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Cappuccino Chocolate Chunk Cheesecake
I am a huge fan of chocolate and coffee-flavored
desserts. I use milk chocolate in this yummy
cheesecake but you can use dark chocolate
if you prefer.
Pros/Fats–Almost Level One
Serves 8
Butter for greasing the pan
2 (8 ounce) packages cream cheese
3 tablespoons SomerSweet
5 large eggs, set out at room
temperature for 10 to 15 minutes
11⁄2teaspoons vanilla extract
Preheat oven to 350ºF.
Line the bottom of a 9-inch springform pan (21⁄2-inches deep) with wax paper.
Grease bottom and sides with butter. Wrap the outside with a double layer of
foil to prevent seepage. Set aside.
In a large bowl beat cream cheese and SomerSweet until smooth using your
Somersize Electronic Mixer, about 3 minutes. Add eggs one at a time, beating
well to combine. Add vanilla extract and espresso. Beat in sour cream until
just blended. Pour batter into prepared pan. Sprinkle broken chocolate bits on
top of batter. Gently stir chocolate into batter. Set pan inside a large roasting
pan. Place in oven and pour very hot water to reach one inch up springform
pan. Bake for 45 minutes. Turn off oven without opening door and allow cake
to cool in oven for 1 hour. Remove from oven and place on cooling rack.
Allow to cool for 1 hour. Cover with plastic wrap and refrigerate overnight.
Unmold onto a plate before serving.
1⁄4cup decaf espresso or
strong decaf coffee
3 cups sour cream
1 bar (4.9 ounces) SomerSweet
milk chocolate, chopped into
1⁄4-inch pieces
Springform pan inside large
roasting pan.
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White Chocolate Cheesecake
I’m a freak for white chocolate. Now that I have the SomerSweet kind, I
can treat myself frequently! This cheesecake has the smooth, sweet taste
of my beloved white chocolate without refined sugars. I love it.
Pros/Fats–Almost Level One
Serves 8
Butter for greasing pan
2 (4.9-ounce) bars SomerSweet
White Chocolate, cut into 1⁄2-inch
pieces
3 (8-ounce) packages cream cheese,
set out at room temperature for
10 to 15 mintues
Preheat oven to 350ºF.
Line bottom of a 9-inch springform pan (21⁄2-inches deep) with wax paper.
Grease bottom and sides with butter. Wrap the outside with a double layer of
foil to prevent seepage. Set aside.
Melt chocolate on top of a double boiler (or in a bowl or smaller saucepan
placed over a bigger saucepan of gently boiling water). Stir until chocolate is
melted and smooth. Set aside.
In a large bowl beat cream cheese and SomerSweet until smooth using your
Somersize Electronic Mixer, about 3 minutes. Add eggs one at a time, beating
well to combine. Fold melted chocolate into cream cheese mixture. Add vanil-
la extract. Beat in the sour cream until just blended. Pour batter into prepared
pan. Sprinkle broken chocolate bits on top of batter. Gently stir in chocolate.
Set pan inside a large roasting pan. Place in oven and pour very hot water to
reach one inch up springform pan. Bake for 45 minutes. Turn off oven with-
out opening door and allow cake to cool in oven for 1 hour. Remove from
oven and place on cooling rack. Allow to cool for 1 hour. Cover with plastic
wrap and refrigerate overnight. Unmold onto a plate before serving.
3 tablespoons SomerSweet
4 large eggs, set out at room temper-
ature for 10 to 15 mintues
1 cup sour cream
2 teaspoons vanilla extract
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