Hamilton Beach 68772R Betriebsanleitung

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

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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)

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How to Make Frozen

Treats

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.

Pour chilled liquid into the freeze

sleeves, making sure not to fill

past the top line. A measuring

cup helps prevent spills.

If preferred, ingredients can be

added to the sleeve before

inserting it into the base.

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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.

Before making additional batches,

hand-dry the outside of the

freeze sleeve BEFORE each

batch.

Insert pop sticks through the

center of the funnel attachment

and into the liquid.

How to Make Frozen Treats (cont.)

Push down on sides at the grip

locations BEFORE gripping stick

to remove freeze sleeve from

base.

To remove icy pop from freeze

sleeve, run water over the out-

side of the sleeve.

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.

840210700 ENv04.qxd:Layout 1 11/15/11 1:57 PM Page 4

How to Make Frozen Treats (cont.)

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

840210700 ENv04.qxd:Layout 1 11/15/11 1:57 PM Page 5

How to Make Fun and Unusual Frozen Treats

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.

Put sticks in the freeze sleeves.

Partially fill the freeze sleeves

with liquid; then wait a few

minutes until the first layer is

frozen.

Pour the next layer onto frozen

mixture; then wait until frozen.

Repeat until the sleeve is filled

and pop is ready to be removed.

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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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.

840210700 ENv04.qxd:Layout 1 11/15/11 1:57 PM Page 7

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.

840210700 ENv04.qxd:Layout 1 11/15/11 1:57 PM Page 8

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.

840210700 ENv04.qxd:Layout 1 11/15/11 1:57 PM Page 10

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