Hamilton Beach 840056500 Manual de usuario

840056500

Stand Mixer

Stand Mixer Safety ........................ 2

Know Your Stand Mixer ................ 3

How to Use Your Stand Mixer ...... 4

To Clean .......................................... 5

Recipes...................................... 5-10

Customer Service ........................ 10

In USA: 1-800-851-8900

In Canada: 1-800-267-2876

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. 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 and other attachments

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 manner. Call our

toll-free customer service number for

information on examination, electrical

repair, mechanical repair, or adjustment.

8. 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.

9. Do not use outdoors.

10. Do not let cord hang over edge of table

or counter, or touch 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 a power

outlet only one way. This is a safety feature.

If you are unable to insert the plug into the

outlet, try reversing the plug. If the plug

should still fail to fit, contact an electrician to

replace the obsolete outlet. Do not attempt

to defeat the safety purpose of the polarized

plug.

A short cord is provided to reduce the hazard

of becoming entangled or tripping over a

longer cord. An extension cord may be used

if the electrical rating is equal to or greater

than the rating of the mixer. Use an exten-

sion cord rated 10 amperes or greater. 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 tripped over.

Cord Storage

Push cord into Base of Mixer for neat

storage.

2-Position Turntable

The 2-Position Turntable places large or

small bowls close to

the attachments to

minimize having to

scrape the sides of

the bowls. It is impor-

tant to have Turntable

in proper position to

ensure thorough

mixing, kneading, and whisking.

2 and 4 Quart Mixing Bowls

Two sizes allow for a selection for

the most efficient mixing, beating, or

whipping. Also convenient for recipes

which require two bowls.

MIXER RELEASE

SENSOR SPEED

FOLD

STIR

COMBINE

BLEND

CREAM

KNEAD

CAKE MIX

MIX

WHIP POTATOES

BEAT

WHIP CREAM

FROSTINGS

EGG WHITES

WITH ELECTRONIC SENSOR SPEED

Know Your Stand Mixer

Parts and Features

1. Mixer Head

2. Beater Eject Button

3. Mixer Release Button

4. Sensor Speed™Control

5. 2-Position Turntable

Sensor Speed Control

The Sensor Speed Control electronically

monitors the speed of the beaters and

dough hooks, and automatically

increases or decreases power to

maintain the selected speed.

Mixer Release Button

The Mixer Release 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 Release Button and

let Mixer Head fall into bowl.

Speed Guide

This guide lists 14 different speed

selections. The choice of speeds

provides control when stirring dry

ingredients or beating egg whites

for a perfect meringue.

Beater Eject Button

This button allows finger-tip release of

all attachments. Fully depress button to

eject attachments.

Features

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 slightly

Mixer Head Graphics

1 FOLD

2 STIR

3 COMBINE

4 BLEND

5 CREAM

6 KNEAD

7 CAKE MIX

8 MIX

9 COOKIES

10 WHIP POTATOES

11 BEAT

12 WHIP CREAM

13 FROSTINGS

14 EGG WHITES

SENSOR SPEED

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.

and press Mixer Release button

to release. Lower into bowl. When

lowered, the Mixer Head automati-

cally 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.

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 for more recipes.

Beautiful Breads

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

Speed 6.

Basic White Bread

2 packages active dry yeast

21⁄2cups warm water

3 tablespoons butter or margarine,

melted

In a large mixing bowl, combine yeast and 1⁄2cup of warm water. Stir until

dissolved. Add remaining warm water, butter, sugar, and salt. Stir until mixed.

Add 6 cups of flour and mix until blended. Add enough of remaining flour until

dough forms a smooth ball that is slightly sticky to the touch.

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 microwave oven

or regular oven with a pan of steaming

water. Do not turn oven on, but close

the door.

3 tablespoons sugar

2 teaspoons salt

6 to 7 cups all-purpose flour

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 in 350°F oven 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. Let stand 5 to 10 minutes or until foamy.

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

for about 1 minute. Let stand about 20 minutes until bubbly and starting to rise.

Add 3 more cups flour and mix. 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 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 in 400°F oven 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 mix 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 in 350°F oven about 35 minutes.

Rye Rounds

2 packages active dry yeast

1⁄2cup warm water

2 cups apple cider or beer

2 tablespoons brown sugar

2 tablespoons butter or margarine,

melted

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

cider or beer, brown sugar, butter, caraway seed, salt, rye flour and 2 cups of

all-purpose flour. 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 2 hours.

Punch down and divide in half. Shape into balls, then flatten and place on greased

cookie sheet. Let rise until double in size, about 1 hour.

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

1 tablespoon caraway seed, crushed

2 teaspoons salt

3 cups rye flour

2 to 3 cups all-purpose flour

1 egg white

1 tablespoon cold water

In a small bowl, whisk together 1 egg white and 1 tablespoon cold water. Brush

loaves with this mixture to produce a shiny, crisp crust. Bake in 350°F oven for

50 minutes.

Dinner Pan Rolls

1⁄2 cup warm water

1 package active dry yeast

1⁄2 cup warm milk

1⁄4 cup vegetable oil

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

and 2 cups flour. Mix on Speed 5 or 6 until blended. Add 1 more cup flour and

mix. 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 a large mixing bowl, combine onion, milk, parsley, sugar, salt, dillweed,

sage, and yeast. Stir to mix. Add cornmeal and 3 cups of the flour. Mix on Speed

5 or 6. Ad 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 together shortening and sugars on Speed

4 or 5. Add eggs and blend. Stir together flour, baking soda, and salt. Alternately

add flour mixture and buttermilk to mixture in mixing bowl. Beat on Speed 6 or 7.

Reduce to Speed 1 and add bran flakes and raisins. Stir until mixed. 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 dillweed

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

Incredible Cakes

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 the 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,

mix together cream cheese and sugar/flour mixture on Speed 4 or 5 until smooth.

Add eggs, one at a time, and beat on Speed 6 or 7 until smooth. Add eggs, one

at a time, and beat on Speed 6 or 7 until smooth. Reduce to Speed 3 and add

vanilla and melted chocolate. Mix until blended. 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. Refrigerate 4 hours before serving. May be prepared

1 to 2 days in advance.

Dark Chocolate Walnut Cake

Cake:

8 ounces semi-sweet baking chocolate

1 cup (2 sticks) butter or margarine

1 cup sugar

5 eggs, separated

2 tablespoons flour

3 tablespoons unsweetened baking cocoa

1 cup finely ground walnut

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

and cool slightly.

In a small mixing bowl, using whisks, beat egg whites on Speed 12 or 14 until stiff

but not dry. Set aside.

In large mixing bowl, on Speed 4 or 5, cream butter and sugar until fluffy. Increase

to Speed 6 or 7 and add egg yolks, one at a time. Combine flour and cocoa.

Reduce to Speed 3 or 4, then add flour mixture to butter/egg mixture and mix until

blended. Add chocolate and nuts; mix. Reduce to Speed 1 and add half of beaten

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

Glaze:

3 ounces semi-sweet baking chocolate

1⁄4 cup milk

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, cream butter, shortening, and sugar on Speed 4 or 5. Add

eggs and beat on Speed 6 or 7. Reduce to Speed 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.

Delectable Desserts

Chocolate Mint Squares

Bottom Layer:

1 cup butter or margarine,

room temperature

1 cup sugar

4 eggs

1 16-ounce can chocolate syrup

1 cup all-purpose flour

1 teaspoon vanilla extract

Middle Layer:

1⁄4cup butter or margarine,

room temperature

2 cups confectioners sugar

1⁄4cup green or white creme de menthe

1 teaspoon mint extract

To make the first layer, in large mixing bowl on Speed 4 or 5, cream butter and

sugar until light and fluffy, about 1 minute. Add eggs, chocolate syrup, flour, and

vanilla. Blend until well mixed, about 1 minute. Spoon into greased and floured

9x13-inch baking pan and smooth the top. Bake at 350°F for 30 minutes or until

cake tests done. Cool thoroughly before adding next layer.

To make the second layer, in a small bowl on Speed 4 or 5, cream butter and

confectioners sugar until light and fluffy. Add creme de menthe or mint and mix

until well blended. Spread evenly over first layer. Refrigerate to set.

To make top layer, in a heavy saucepan over low heat, melt butter and

chocolate chips until blended. Cool slightly then spread over top of other layers.

Refrigerate to thoroughly chill, then cut in 1-inch squares (these are very rich).

Store in refrigerator.

3 cups all-purpose flour

1 8-ounce container sour cream

2 teaspoons vanilla

Top Layer:

6 tablespoons butter or margarine

1 6-ounce bag semi-sweet chocolate

chips

Fudge Pudding Dessert

1 cup butter or margarine, melted

2 cups sugar

1⁄2cup flour

3⁄4cup cocoa

5 eggs

In a large mixing bowl. combine butter, sugar, flour, cocoa, eggs, and vanilla.

Mix on Speed 6 or 7 for 4 minutes or until well blended. Reduce to Speed 1, then

add nuts. Pour batter into a greased 9x13-inch baking dish. Bake at 350°F for

30 minutes. Serve warm or at room temperature with your choice of topping.

11⁄2teaspoons vanilla extract

1 cup chopped pecans

Whipped cream, whipped topping, or

vanilla ice cream

TWO YEAR LIMITED WARRANTY

Hamilton Beach/Proctor-Silex, Inc. warrants this appliance to be free from defects in

material and workmanship for a period of two (2) years from the date of original purchase,

except as noted. There is no warranty with respect to the following, which may be supplied

with this appliance: glass parts, glass containers, cutter/strainer, nonstick soleplate and/or

nonstick cooking surfaces. This warranty extends only to the original consumer purchaser

and does not cover damage from abuse, neglect, use for commercial purposes, or any

other use not found in the printed directions. HAMILTON BEACH/PROCTOR-SILEX, INC.

EXPRESSLY DISCLAIMS ALL RESPONSIBILITY FOR CONSEQUENTIAL DAMAGES OR

INCIDENTAL LOSSES CAUSED BY USE OF THIS APPLIANCE. Some states or provinces do

not allow this exclusion or limitation of incidental or consequential losses, so the foregoing

disclaimer may not apply to you. If you have a claim under this warranty, DO NOT RETURN

THE APPLIANCE TO THE STORE! Please call our CUSTOMER SERVICE NUMBER. (For

faster service please have model, series, and type numbers ready for operator to assist you.)

CUSTOMER SERVICE NUMBERS

In the U.S. 1-800-851-8900

In Canada 1-800-267-2826

Web site address: www.hamiltonbeach.com

KEEP THESE NUMBERS FOR FUTURE REFERENCE!

This warranty gives you specific legal rights, and you may also have other legal rights

which vary from state to state, or province to province.

Web site address: www.hamiltonbeach.com

HAMILTON BEACH PROCTOR-SILEX,INC.PROCTOR-SILEX CANADA,INC.

Washington, North Carolina 27889 Picton, Ontario K0K 2T0

4/99

840056500

Customer Service

Call our toll-free customer service numbers. Please note the model, type, and

series number on the stand mixer, or have the stand mixer close by when you call.

This will help us answer your question.

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