Hamilton Beach 840125800 Bedienungsanleitung

840125800

Stand Mixer

English ................................................ 2

USA: 1-800-851-8900

Canada : 1-800-267-2826

México: 01 800 71 16 100

Consumer Safety Information

IMPORTANT SAFEGUARDS

1. Read all instructions.

2. To protect against risk of electrical

shock, do not put the cord, plug, or

Mixer body in water or other liquid.

3. Close supervision is necessary when

any appliance is used by or near chil-

dren.

4. Unplug from outlet when not in use,

before putting on or taking off parts,

and before cleaning.

5. Remove beaters and other attachments

from the Mixer before washing.

6. Do not operate any appliance with

a damaged cord or plug or after the

appliance malfunctions or is dropped

or damaged in any manner. Call our

toll-free customer service number for

information on examination, repair, or

electrical or mechanical adjustment.

7. The use of attachments not recommend-

ed or sold by the appliance manufacturer

for use with this model may cause fire,

electric shock or injury.

8. 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

the Mixer.

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 O/OFF, then remove plug

from wall outlet.

13. Do not use appliance for other than

intended purpose.

SAVE THESE INSTRUCTIONS

This appliance is intended for household

use only.

This appliance is equipped with a grounded-

type 3-wire cord (3-prong plug). This type of

plug will only fit into an electrical outlet

made for a 3-prong plug. This is a safety

feature intended to help reduce the risk of

electrical shock. If the plug should fail to fit

contact a qualified electrician to replace the

obsolete outlet. Do not attempt to defeat

the safety purpose of the grounding pin by

modifying the plug in any way.

To avoid an electrical circuit overload do not

use another high wattage appliance on the

same circuit with the mixer.

The length of the cord used on this appli-

ance was selected to reduce the hazards

of becoming tangled in, or tripping over a

longer cord. If a longer cord is necessary an

approved extension cord may be used.

The electrical rating of the extension cord

must be equal to or greater than the rating

of the mixer. Care must be taken to arrange

the extension cord so that it will not drape

over the countertop or tabletop where it can

be pulled on by children or accidentally

tripped over.

An extension cord should be connected to

the appliance first, before it is plugged into

the outlet.

When using electrical appliances, basic safety precautions should always be observed,

including the following:

Parts and Features

1. Mixer Head

2. Setting Control

Select a setting from 2 to 12.

A higher setting

generates in a

faster speed.

3. Mixer Release Button

This button unlocks the Mixer Head

to raise or lower it.

Press up on the

button to release

the Mixer Head.

The Mixer Head

should be locked

down when mixing.

The Mixer Head should be locked

in the upright position when adding/

removing mixer attachments and

bowl.

4. Logo Plate

5. Attachment Shaft

6. Attachments

Mixer attachments include a flat

beater, a wire whisk, and a dough

hook.

7. 41⁄2Quart Mixing Bowl

8. Bowl Lock

How to Assemble the Mixer

IMPORTANT: To remove or insert the Bowl or Attachments, the Mixer Head must

be raised and locked in the UP position.

1. Make sure that Setting Control is set

to OFF and the Mixer is unplugged.

2. Press the Mixer Release Button and

tilt the Mixer Head up.

3. Place Bowl on bowl lock and turn

clockwise until Bowl is locked.

4. Plug Mixer into electrical outlet.

To Remove:

1. Make sure that Setting Control is set

to OFF and the Mixer is unplugged.

2. Press the Mixer Release Button and

tilt the Mixer Head up.

3. Turn Bowl counterclockwise to

unlock.

To Attach the Bowl

wWARNING

Injury Hazard

Unplug mixer before inserting or removing beaters.

Unplug mixer before cleaning. Failure to do so can result in broken

bones or cuts.

1. Make sure that the Setting Control

is set to OFF and the Mixer is

unplugged.

2. Press the Mixer Release Button and

tilt the Mixer Head up.

3. Insert Attachment onto Beater Shaft

and press upward as far as possible.

4. Turn the Attachment to the right,

hooking beater over pin on shaft.

5. Plug Mixer into electrical outlet.

To Attach the Beater, Wire Whisk, or Dough Hook

Mixing Guide

The following mixing guide is a suggestion for selecting mixing settings. Begin on

setting 2 and increase to desired setting depending on the recipe consistency.

FOOD ATTACHMENT SETTING

Cakes (mixes and from scratch) Flat Beater 4-6

Cookie Dough Flat Beater 4-6

Mashed Potatoes Flat Beater 6-8

Frosting Flat Beater 6-8

Fudge Flat Beater 4-6

Egg whites (for meringues, etc.) Whisk 10-12

Whipped Cream Whisk 12

Instant Pudding Whisk 2

Bread Dough Hook 2-4

1. Before first use, wash bowl and

attachments in hot, soapy water.

Rinse and dry. A clean countertop

and clean mixer feet allows the

mixer feet to grip the countertop and

reduce mixer movement.

2. Make sure the Setting Control is set

to OFF and unplugged.

3. Press the Mixer Release Button and

tilt the Mixer Head up. Insert an

Attachment.

4. Lock Bowl onto the base using the

“Bowl Lock” feature.

5. Plug Mixer into electrical outlet.

Select desired setting. Prepare

recipe according to instructions.

6. When finished, turn Setting Control

to OFF. Unplug from outlet.

7. Press the Mixer Release Button and

tilt the Mixer Head up.

8. Remove Attachment.

Using the Mixer

General Tips

• When mixing thin batters use medi-

um speeds and frequently stop the

mixer to scrape the sides of the bowl

with a spatula.

• Place liquid ingredients in the bottom

of the bowl first and then add dry

ingredients.

• Always stay near Mixer during use.

• To begin mixing, use the low setting

until the ingredients are thoroughly

combined. This will reduce spattering.

1. Turn the Setting Control to OFF.

Unplug cord from outlet.

2. Press Mixer Release Button and tilt

Mixer Head up.

3. To remove Attachment, press the

Attachment up as far as possible

and then turn to the left. Pull the

Attachment off shaft.

4. The Mixer Bowl and Attachments

can be washed in hot, soapy water

or in a dishwasher.

5. For best results, place the Mixer

Bowl in the dishwasher with the top

of the bowl facing down.

6. Wipe Mixer Head and Base with a

damp cloth.

Cleaning Your Mixer

• Use the dough hook on settings 2-4

to knead yeast bread recipes.

• For optimum mixer performance,

single loaf recipes are recommended.

• Bread can be shaped into any shape

and baked in almost any pan. The

only thing this affects is the baking

time.

• When yeast is dissolved in warm

water, the water temperature should

be 105° to 115°F. This is usually very

warm tap water.

• Bread rises best in a moist, warm

environment. For a perfect place to

raise bread, place bread in a micro-

wave oven or regular oven with a pan

of steaming water. Do not turn oven

on, but close the door.

• Knead yeast bread dough until the

dough has a satin appearance.

• The dough hook is designed with

a weighted balance on the lip to

enhance kneading performance.

Dough Hook Tips

Flat Beater Tips

• Use the flat beater attachment to mix

cakes, cookie dough, fudge, and

potatoes. Cookie dough is one of the

thickest doughs to mix. Make it easi-

er by following these tips:

• Have butter or margarine at room

temperature.

• Add ingredients one at a time, thor-

oughly mixing after each addition.

• Add flour one cup at a time.

• If the mixer seems to struggle,

increase the setting.

Wire Whisk Tips

• A whisk is designed to whip liquids,

such as egg whites and cream. Do

not use the whisk for mixing thick

mixtures such as dough or fudge.

• Your mixer is designed to whisk a

minimum of 2 large egg whites or 1

cup of cream. Mixer performance is

enhanced as the tip of the whisk is

immersed into the liquid. If smaller

quantities are needed, a hand mixer

is recommended.

Recipes Check our Web site for more recipes.

Cinnamon Raisin Quick Bread

Topping:

2 tablespoons sugar

1 teaspoon cinnamon

1 tablespoon butter

Preheat oven to 350ºF.

Topping: In a small cereal bowl combine sugar, cinnamon, and butter. Mash

with a fork until crumbly. Set aside.

Bread: Place dry ingredients and raisins in mixing bowl. Using the flat beater

attachment, mix on setting 1 until just mixed (about 10 seconds). Add butter-

milk, oil, eggs, and vanilla. Mix on setting 1 until blended then on setting 2 for

about 1 minute. Pour batter into a greased 9x5-inch pan. Sprinkle cinnamon

topping over batter. Bake for 50 minutes or until tests done with a toothpick.

Remove from pan and let cool on rack. Makes 12 servings.

Roasted Red Pepper Dip

8-ounces cream cheese, softened

3⁄4pound Monterey Jack cheese,

shredded

1 cup mayonnaise

Preheat oven to 350ºF. Using the flat beater attachment, combine cream cheese,

Monterey Jack, and mayonnaise. Mix on setting 3 until blended. Add red pepper,

onion, and mustard. Continue to mix on setting 3 until blended. Spoon into a

greased, 2-quart baking dish. Bake for 20 minutes or until bubbly. Serve with

crackers or thinly sliced baguettes. Makes 4 cups.

Chicken ’n Basket

8 ounces cream cheese, softened

1 can chicken, drained

1 small onion, chopped

1⁄4teaspoon salt

1⁄4teaspoon pepper

Preheat oven to 375ºF. With flat beater attachment, mix cream cheese, chicken,

onion, salt, pepper, tarragon, and parsley at a medium setting until well blended.

Unroll crescent rolls, tear apart, and place on cookie sheet. Spoon mixture onto

the center of the dough. Roll starting with the wide end of the dough. Ensure

dough covers filling. After all have been assembled, roll in Parmesan cheese and

bake for 15 to 18 minutes or until golden brown. Makes 16 servings.

Bread:

2 cups flour

1 cup sugar

2 teaspoons baking powder

1⁄2teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1⁄2cup raisins

1 cup buttermilk

1⁄4cup vegetable oil

2 eggs

1 teaspoon vanilla

7-ounce jar roasted red pepper,

drained and diced

2 tablespoons finely minced onion

2 tablespoons Dijon mustard

1⁄4teaspoon tarragon

1⁄2teaspoon parsley flakes

2 cans refrigerated crescent rolls

1⁄2cup Parmesan cheese

Meat-Za-Pie

1 pound lean ground beef

2⁄3cup evaporated milk

1⁄2cup bread crumbs, fine

1 teaspoon garlic salt

Preheat oven to 375ºF. With flat beater attachment, mix ground beef, evaporat-

ed milk, bread crumbs, and salt on a medium setting until well blended. Spread

into 9-inch pie plate. Add a layer of tomato paste, cheese, Parmesan cheese,

and oregano. Bake for 30 minutes. Makes 6 to 8 servings.

* Or use cheese of your choice.

Savory Twice-Baked Potatoes

3 medium potatoes

4 ounces cream cheese

4 ounces sharp cheddar cheese,

shredded

4 tablespoons butter

Preheat oven to 400ºF. Bake 3 potatoes for 1 hour or until done. While potatoes

are still warm, slice lengthwise and scoop potato out of skin. With flat beater

attachment, mix the potatoes, cream cheese, cheddar cheese, and butter at a

low setting until smooth. Add remaining ingredients and mix at a medium setting

until well blended. Spoon mixture into the potato skins, place on cookie sheet

and bake for 30 minutes or until peaks are golden brown. Makes 6 servings.

Decorator’s “Buttercream” Icing

1 cup solid vegetable shorting

2 tablespoons water

1 teaspoon vanilla extract

In the bowl, combine shortening, water, and vanilla. With the flat beater

attachment, mix at a low setting until well blended. With the mixer on a medi-

um setting, add sugar, one cup at a time. Add corn syrup and mix at high set-

ting until frosting is light and fluffy. (If pure white icing is desired, use clear vanilla

and a tiny drop of blue food coloring.) Makes 3 cups.

• For chocolate icing, add 3⁄4cup of cocoa and 2 additional tablespoons of water.

• Use paste food coloring to tint the icing.

• For a thinner consistency icing, add 2 to 3 additional tablespoons of corn syrup.

1 egg, slightly beaten

2 tablespoons chopped onion

1 teaspoon chopped parsley

1⁄2teaspoon salt

1⁄2teaspoon pepper

1⁄2teaspoon butter extract

4 cups sifted confectioners sugar

2 tablespoons light corn syrup

1⁄3cup tomato paste

1 cup cheddar cheese, shredded*

2 tablespoons of Parmesan cheese

1⁄2teaspoon oregano

Creamy Peanut Butter Pie

1 cup butter

1 cup brown sugar, packed

1 cup peanut butter

12-ounce container frozen

whipped topping, thawed

In a medium saucepan, combine 1 cup butter and brown sugar. Cook over

medium heat until butter is melted and mixture is smooth, stirring frequently.

Refrigerate 10 minutes. Using the flat beater attachment, beat peanut butter and

brown sugar mixture at setting 4 until blended. Increase speed and beat one

minute at setting 8. Reduce to setting 1 and add whipped topping; beat one

additional minute. Pour into graham crust and refrigerate. In a small saucepan over

low heat, melt chocolate, 2 tablespoons butter, and milk. Stir constantly until

smooth. Cool slightly then spread over top of pie. Refrigerate for several hours or

overnight before serving. Makes one 9-inch pie, cut into 8 servings.

Angel Food Cake

11⁄4cups confectioners sugar

1 cup cake flour

12⁄3cups egg whites,

at room temperature (12 to 14 eggs)

Preheat oven to 375ºF. In a small bowl, mix confectioners sugar and cake flour;

set aside. In the mixing bowl, mix egg whites and cream of tarter until soft peak

forms. Add salt, reduce to medium setting and gradually add sugar. Mix on high-

est setting until sugar is dissolved and stiff peaks form. With rubber spatula, fold

in flour mixture and extracts just until they disappear. Pour mixture into an

ungreased 10-inch tube pan. Bake 30-35 minutes until cake springs back when

lightly touched. Invert cake in pan on bottle. Cool completely. Loosen side of cake

from pan to remove.

Pineapple Cream Cake

8 ounces cream cheese, softened

15-ounce can crushed pineapple,

undrained

18.25-ounce package yellow cake mix

Preheat oven to 350ºF. In the mixing bowl, use the flat beater attachment to com-

bine cream cheese and pineapple on speed 2. Add cake mix, pudding, oil, and

eggs. Mix on setting 2 until mixed, then on speed 4 for 2 minutes. Pour batter into

greased tube or Bundt pan. Bake for 1 hour or until tests done. Let cool in pan 10

minutes then remove and let cool. Makes 12 servings.

3.4-ounce package instant

vanilla pudding

1⁄2cup vegetable oil

3 eggs

9-inch graham crust

2 ounces semi-sweet baking chocolate

2 tablespoons butter

1 tablespoon milk

11⁄2teaspoons of cream of tarter

1⁄2teaspoon salt

11⁄4cup sugar

21⁄2teaspoons vanilla

Applesauce Cake

18.25-ounce package yellow cake mix

3.4-ounce package instant

vanilla pudding

4 eggs

1 cup applesauce

1⁄2cup water

Preheat oven to 350ºF. In bowl, combine cake mix, pudding mix, eggs, apple-

sauce, water, oil, cinnamon, and nutmeg with flat beater for one minute on low

setting and then three minutes on medium setting. Stir in raisins. Spread batter in

a greased and floured Bundt pan. Bake for 60 minutes or until done.

Magic Cookies

1 cup butter

1 cup sugar

1 cup light brown sugar

2 eggs

2 cups flour

1 teaspoon baking soda

Preheat oven to 350ºF. With flat beater attachment, cream together butter, sugar,

and brown sugar at a medium setting until well blended. Mix in vanilla and eggs.

Reduce speed and gradually add flour, baking soda, baking powder, and salt

mix until smooth. On a low setting, mix in oatmeal, chocolate chips, and

coconut until well mixed. Drop rounded spoon full onto ungreased cookie sheet.

Bake on middle rack of oven for 12 to 14 minutes. Makes 3 dozen cookies.

Brownie Cookies

2⁄3cup shortening

11⁄2cups brown sugar, packed

1 tablespoon water

1 teaspoon vanilla

2 eggs

Preaheat oven to 375ºF. With flat beater, cream shortening and brown sugar on

medium setting until blended. Add water, vanilla, and eggs and mix. Add flour,

cocoa, baking soda, and salt and beat at a medium setting until thoroughly mixed.

Stir in chocolate chips on low setting. Drop tablespoons of dough on ungreased

baking sheets. Bake 7 to 9 minutes. Do not overcook. Makes 36 cookies.

1⁄2teaspoon baking powder

1⁄2teaspoon salt

2 cups oatmeal

1 tablespoon vanilla

12 ounces chocolate chips

11⁄2cups coconut

1⁄4cup vegetable oil

11⁄2teaspoon cinnamon

1⁄2teaspoon nutmeg

1 cup raisins (optional)

11⁄2cups flour

1⁄3cup unsweetened baking cocoa

1⁄4teaspoon baking soda

1⁄2teaspoon salt

12 ounces semi-sweet chocolate chips

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