Hamilton Beach 60695 Manual de usuario

840082000

Stand Mixer

Stand Mixer Safety ........................ 3

Know Your Stand Mixer ................ 4

How to Use Your Stand Mixer ...... 5

To Clean .......................................... 6

Recipes...................................... 6-10

Customer Service ........................ 11

In USA: 1-800-851-8900

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Consumer Safety Information

IMPORTANT SAFEGUARDS

When using electric appliances, basic safety

precautions should always be followed,

including the following:

1. Read all instructions.

2. To protect against risk of electrical

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. Remove beaters and other attachments

from 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

recommended or sold by Hamilton

Beach/Proctor-Silex, Inc. 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

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 OFF, then remove plug from

wall outlet.

13. Do not use appliance for other than

intended purpose.

SAVE THESE INSTRUCTIONS

Stand Mixer Safety

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 electrician to replace the

obsolete outlet. Do not attempt to defeat

the safety purpose of the polarized plug by

modifying the plug in any way.

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 stand 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 acciden-

tally tripped over.

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Know Your Stand Mixer

Parts and Features

1. Mixer Head

2. Beater Eject Button

This button allows finger-tip release

of all attachments. Fully depress

button to eject attachments.

3. Mixer Release Button

This button locks the Mixer Head

down to ensure thorough mixing.

When the Mixer Head is raised it

also locks it in the upright position.

Hold the Mixer Head when lowering

it into the bowl.

Do not press the Mixer Release

Button and let Mixer Head fall into

bowl.

4. Sensor Speed™Control

5. 2-Position Turntable

The turntable places large or small

bowls close to the

attachments to

minimize having to

scrape the sides of

the bowls. It is

important to have

the turntable in

proper position to ensure thorough

mixing, kneading, and whisking.

6. Cord Storage

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Sensor Speed™ Guide

This is an illustration of the Sensor

Speed Guide on your Mixer. The guide

may help you select a speed for most

mixing tasks. These guides are

recommendations. Please adjust Mixer

speed as needed.

How to Insert Attachments

Right

Left

1. Before using, wash bowls and

attachments in hot, soapy water.

Rinse and dry.

2. Make sure the Mixer is turned to

OFF and unplugged.

3. Place small post on bottom of

Turntable in hole on Mixer Base that

matches bowl to be used.

4. Press the Mixer Release button and

raise the Mixer Head up.

5. The beaters and dough hooks must

be inserted into specific holes in the

Mixer Head. See “How to Insert

Attachments.”

6. Place bowl onto Turntable. To

lower Mixer Head, first raise Mixer

Mixer Head Graphics

How To Use Your Stand Mixer

Each set of attachments must be

inserted into the proper hole in the

Mixer Head. They are not interchange-

able; there is a right and a left. Beneath

the collar is etched a small R or L. This

indicates the correct hole to place

attachment. The “RIGHT” side of the

Mixer is the side with the Sensor Speed

control. The beater marked R, with

the flat bottom, should be placed in the

hole on the right side of the Mixer first.

Insert attachment into hole and turn

slowly until tabs slip into slots in hole.

Push in until attachment locks in place.

Then insert the beater marked L, with

the rounded bottom. If difficult to insert,

turn beater one quarter turn and try

again.

Head slightly and press Mixer

Release button to release. Lower

into bowl. When lowered, the

Mixer Head automatically locks

into place.

7. Plug cord into electrical outlet.

Select desired speed. Prepare

recipe according to instructions.

8. When finished, turn Sensor Speed

Control to OFF. Unplug from outlet.

9. Press Mixer Head release button,

raise Mixer Head until locked into

place.

10. Press Beater Eject Button to

remove attachments.

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Notes About Your Stand Mixer

• The Mixer Head locks down for

thorough mixing. However, there

will be some “bouncing” of the

Mixer Head during heavy mixing

or kneading. This is caused by the

flexibility designed into the Mixer.

• If a spoon is accidentally caught in

attachments or the motor stalls, the

Mixer will automatically shut off. If this

happens, turn Mixer off, then unplug.

Clear obstruction. Let motor cool for

5 minutes before continuing.

• Always stay near Mixer during use.

The speed of turning bowls should

always be monitored.

1. Make sure Sensor Speed Control is

turned to OFF and Mixer is unplugged.

2. Raise Mixer Head to up locked

position.

3. Press Beater Eject Button to eject

attachments.

To Clean

4. Bowls, beaters, and dough hooks

may be washed in hot, soapy water

or in automatic dishwasher.

5. Wipe Head, Base, and Turntable of

Mixer with a damp cloth.

Recipes

Check our Web site at www.hamiltonbeach.com for more recipes.

A Few Words About Baking Bread...

All of our recipes were tested using

all-purpose flour. Bread flour can

also be used.

Most of these recipes call for shaping

bread into a loaf and baking in a loaf

pan. However, bread can be shaped

into any shape and baked in almost

any pan. The only thing this affects

is the baking time.

All of the yeast bread recipes were

made using the dough hooks on

Knead (6).

Bread Tips!

• 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.

Hints!

Follow these helpful hints when

mixing thin batters:

• Use medium speeds.

• Bowl may not automatically rotate.

Simply rotate bowl by hand.

• Scrape sides of bowl with spatula

frequently.

• When whipping cream, eggs or

liquids, use the smaller bowl and

higher speeds.

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Basic White Bread

2 packages active dry yeast

21⁄2cups warm water

3 tablespoons butter or margarine,

melted

Using dough hooks, in large mixing bowl combine yeast and 1⁄2cup of warm

water. Knead (6) until dissolved. Add remaining warm water, butter, sugar, and

salt. Add 6 cups of flour and Knead (6) until blended. Add enough of remaining

flour and continue to knead until dough forms a smooth ball that is slightly sticky

to the touch. Place dough in large, greased bowl. Cover and let rise until double in

size, about 1 hour. Punch dough down, divide in half, and shape into loaves. Place

loaves into two 9x5-inch greased loaf pans and let rise until double in size, about

1 hour. Bake at 350°F for 40 minutes.

100% Whole Wheat Bread

2 packages active dry yeast

2 cups warm water

1⁄3 cup vegetable oil

1⁄3cup honey

In a large bowl, sprinkle yeast over water and let stand 5 to 10 minutes or until

foamy. Stir to mix, then add oil, honey, salt, and egg. Add 3 cups of the flour and,

using dough hooks, Knead (6) for about 1 minute. Let stand about 20 minutes

until bubbly and starting to rise. Add 3 more cups flour and Knead (6) until mixed.

Add enough of remaining flour and Knead (6) until dough forms a smooth ball that

is slightly sticky to the touch. Place dough in large, greased bowl. Cover and let

rise 30 minutes or until double. Punch down and let rise 1 hour. Punch down.

Divide into two pieces and shape into loaves. Let rise 30 minutes or until double.

Bake at 400°F for 25 minutes.

Honey Wheat Bread

2 packages active dry yeast

1⁄2cup warm water

13⁄4cups milk

1⁄4cup butter or margarine, melted

In a large mixing bowl, combine yeast and water. Stir until dissolved. Add milk,

butter, honey, and salt. Stir until mixed. Add whole wheat flour and 2 cups of

all-purpose flour and, using dough hooks, Knead (6) until blended. Add enough of

remaining flour, and continue kneading, until dough forms a smooth ball that is

slightly sticky to the touch. Place dough in large greased bowl and cover with a

towel. Let rise until double in size, about an hour. Punch dough down, divide in

half, and shape into loaves. Place loaves into 2 9x5-inch greased loaf pans and let

rise until double in size, about 1 hour. Bake at 350°F about 35 minutes.

1 teaspoon salt

1 egg

6 to 7 cups whole wheat flour

1⁄4cup honey

2 teaspoons salt

3 cups whole wheat flour

2 to 3 cups all-purpose flour

3 tablespoons sugar

2 teaspoons salt

6 to 7 cups all-purpose flour

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Dinner Pan Rolls

1⁄2 cup warm water

1 package active dry yeast

1⁄2 cup warm milk

1⁄4 cup vegetable oil

In large mixing bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg, salt,

and 2 cups flour. Using dough hooks, Knead (6) until blended. Add 1 more cup

flour and Knead (6). Add remaining flour as needed until a ball of dough forms

and is slightly sticky to the touch. Place dough in greased bowl and cover with a

towel. Let rise 45 minutes. Punch dough down and pat into a greased 9x13-inch

pan. Using a sharp knife, cut almost through dough into squares. Brush cuts with

melted butter. Let rise until double in size, about 1 hour. Bake at 400°F for 20 to

25 minutes.

Onion Herb Bread

2 packages active dry yeast

1⁄2 cup warm water

2 tablespoons vegetable oil

1⁄2 cup finely chopped onion

12⁄3cups milk

2 tablespoons dried parsley flakes

In a small bowl, dissolve yeast in water. In a small pan, saute onion in oil until

tender. In large mixing bowl, combine onion, milk, parsley, sugar, salt, dill, sage, and

dissolved yeast. Stir to mix. Add cornmeal and 3 cups of the flour. Using dough

hooks, Knead (6) until mixed. Add enough of remaining flour until dough forms a

smooth ball that is slightly sticky to the touch. Place dough in large, greased bowl.

Cover and let rise until double in size. Punch down dough then divide in half.

Shape into 2 loaves. Cover and let rise about 40 minutes or until double in size.

Bake at 350°F for 45 minutes.

Bran Raisin Muffins

1⁄2 cup vegetable shortening

1⁄2 cup sugar

1⁄2 cup dark brown sugar

2 eggs

21⁄2cups all-purpose flour

21⁄2teaspoons baking soda

(To make a substitute for 2 cups buttermilk, put 2 tablespoons lemon juice or

vinegar in a 2 cup measure. Fill to 2 cups with milk.)

In a large bowl, using beaters, Cream (5) together shortening and sugars. Add

eggs and blend. Stir together flour, baking soda, and salt. Alternately add flour

mixture and buttermilk to mixture in mixing bowl then Mix (8). Reduce to Fold (1)

and add bran flakes and raisins. Spoon into greased muffin pans. Bake at 400°F

for 20 minutes. Yield: 2 dozen.

1⁄4cup sugar

1 egg

11⁄2teaspoon salt

31⁄2to 4 cups all-purpose flour

3 tablespoons sugar

1 teaspoon salt

1⁄2 teaspoon dried dill

1⁄4 teaspoon ground sage

3⁄4 cup yellow cornmeal

4 cups whole wheat flour

1 teaspoon salt

2 cups buttermilk

(or see substitute below)

5 cups bran flakes

1 cup raisins

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Mashed Potatoes

11⁄2pounds all-purpose

white potatoes

5-ounce can evaporated

fat-free milk

Wash potatoes and peel if desired. Cut into pieces the size of golf balls. Place in

saucepan and cover with water. Bring to a boil and let cook 15 to 20 minutes or

until fork tender. Drain. Heat the evaporated milk. In mixing bowl, place potatoes,

heated milk, butter, salt and pepper. Using beaters, Mix (8) until combined then

increase to Whip Potatoes (10) until smooth.

White Chocolate Cheesecake

6 ounces white chocolate, chopped

2 cups vanilla wafer crumbs

1⁄4 cup butter or margarine, melted

1 tablespoon all-purpose flour

3⁄4 cup sugar

In top of a double boiler, over simmering water, melt white chocolate. Set aside

and cool slightly.

In a small bowl, combine vanilla wafer crumbs and butter. Press onto bottom and

up sides of 9-inch springform pan. Stir flour into sugar. In a large mixing bowl,

using beaters, Beat (11) cream cheese. Add sugar/flour mixture and Blend (4)

until smooth. Add eggs, one at a time, and Beat (11) until smooth. Add vanilla and

melted chocolate and Mix (8). Pour into prepared pan. Bake in preheated 350°F

oven for 45 to 50 minutes or until edges are set. Center will be shaky. Cool then

refrigerate at least 4 hours before serving. May be prepared 1 to 2 days in advance.

Dark Chocolate Walnut Cake

Cake:

8 ounces semi-sweet baking chocolate

5 eggs, separated

1 cup (2 sticks) butter or margarine

1 cup sugar

2 tablespoons flour

3 tablespoons unsweetened baking cocoa

1 cup finely ground walnuts

In the top of a double boiler, over simmering water, melt chocolate. Set aside and

cool slightly.

Using beaters, beat the egg whites in a small mixing bowl on Egg Whites (14)

until stiff but not dry. Set aside. In large mixing bowl Cream (5) butter and sugar

until fluffy. Add egg yolks, one at a time. Reduce speed to Blend (4). Combine

flour and cocoa, then add flour mixture to butter/egg mixture and mix until blended.

Add melted chocolate and nuts. Reduce to Fold (1) and add half of beaten egg

whites. Fold in remaining egg whites by hand. Pour mixture into greased and

floured tube or bundt pan. Bake at 350°F for 50 minutes. The cake will not rise

to the top of the pan. A crust will form on the top but the center will be moist.

Cool in pan 10 minutes then turn out onto cooling rack. The cake will fall. Let

cool completely then drizzle with glaze.

To make glaze, combine chocolate and milk in a small saucepan over low heat.

Stir occasionally until melted, then spoon over top of cake, letting glaze drip

down sides.

3 8-ounce packages cream cheese,

room temperature

4 eggs

1 teaspoon vanilla extract

1 tablespoon butter or margerine,

room temperature

1⁄4teaspoon salt

1⁄4teaspoon pepper

Glaze:

3 ounces semi-sweet baking chocolate

1⁄4 cup milk

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Sour Cream Pound Cake

1 cup (2 sticks) butter or margarine

1⁄2 cup vegetable

21⁄2cups sugar

5 eggs

In a large mixing bowl, using beaters Cream (5) butter, shortening, and sugar. Add

eggs. Reduce speed to Blend (4) then add flour, sour cream, and vanilla. Mix until

well blended. Spoon into greased and floured tube or bundt pan. Bake at 325°F

for 11⁄2hours or until the cake tests down with a toothpick.

Ginger Cookie Bars

3⁄4cup vegetable shortening

1 cup sugar

1⁄4cup molasses

1 egg

1⁄2teaspoon vanilla

2 cups flour

In a mixing bowl, using beaters combine shortening, sugar, molasses, egg, and

vanilla. Cream (5) until smooth. Add flour, baking soda, cinnamon, cloves, ginger,

and salt. Stir (2) until blended. Spread in an ungreased 15x10x1-inch baking pan.

Bake at 375ºF for 12 minutes or until lightly browned. Do not overbake. Cool on a

wire rack before cutting. Makes about 4 dozen bars.

Brown Sugar Butterscotch Cookies

1 cup butter, room temperature

1 cup white sugar

1 cup brown sugar

2 eggs

2 teaspoon vanilla

21⁄2cups flour

In a large mixing bowl, using beaters Cream (5) butter and sugars. Add eggs and

vanilla and continue mixing. Add flour, salt, and baking soda and Mix (8) until just

mixed. Add rice cereal and chips and mix on speed 8 until mixed. Drop by spoon-

fuls onto cookie sheet. Bake at 350ºF for 12 to 15 minutes or until lightly browned.

Makes 6 dozen.

3 cups all-purpose flour

1 8-ounce container sour cream

2 teaspoons vanilla

2 teaspoons baking soda

1 teaspoon ground cinnamon

1⁄2teaspoon ground cloves

1⁄2teaspoon ground ginger

1⁄2teaspoon salt

1 teaspoon baking soda

4 cups crispy rice cereal

2 cups butterscotch chips

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