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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
840056500
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Stand Mixer Safety IMPORTANT SAFEGUARDS When using electric appliances, basic safety 8. The use of attachments not precautions should always be followed, recommended or sold by Hamilton including the following: Beach/Proctor-Silex, Inc. for use with 1. Read all instructions. this model may cause fire, electric 2. To protect against risk of electrical shock or injury. shock, do not put cord, plug, or Mixer 9. Do not use outdoors. body in water or other liquid. 10. Do not let cord hang over edge
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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 Features Sensor Speed Control Cord Storage The Sensor Speed Control electronically Push cord into Base of Mixer for neat monitors the speed of the beaters and storage. dough hooks, and automatically 2-Position Turntable increases or decreases power to The 2-Position Turntable places large or maintain the selected speed. small bowls close to Mixe
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How to Insert Attachments Each set of attachments must be the flat bottom, should be placed in the inserted into the proper hole in the hole on the right side of the Mixer first. Mixer Head. They are not interchange- Insert attachment into hole and turn able; there is a right and a left. Beneath slowly until tabs slip into slots in hole. the collar is etched a small R or L. This Push in until attachment locks in place. indicates the correct hole to place Then insert the beater marked L, with att
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Notes About Your Stand Mixer • The Mixer Head locks down for Mixer will automatically shut off. If this thorough mixing. However, there happens, turn Mixer off, then unplug. will be some “bouncing” of the Clear obstruction. Let motor cool for Mixer Head during heavy mixing 5 minutes before continuing. or kneading. This is caused by the • Always stay near Mixer during use. flexibility designed into the Mixer. The speed of turning bowls should • If a spoon is accidentally caught in always be monit
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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 1 teaspoon salt 2 cups warm water 1 egg 1 ⁄3 cup vegetable oil 6 to 7 cups whole wheat flour 1 ⁄3 cup honey In a large bowl, sprinkle yeast over water. Let stand 5 to
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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 1 ⁄2 cup warm water ⁄4 cup sugar 1 package active dry yeast 1 egg 1 1 ⁄2 cup warm milk 1 ⁄2 teaspoon salt 1 1 ⁄4 cup vegetable oil 3 ⁄2 to 4 cups all-purpose flour 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
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Incredible Cakes White Chocolate Cheesecake 6 ounces white chocolate, chopped 3 8-ounce packages cream cheese, 2 cups vanilla wafer crumbs room temperature 1 ⁄4 cup butter or margarine, melted 4 eggs 1 tablespoon all-purpose flour 1 teaspoon vanilla extract 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 fl
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Sour Cream Pound Cake 1 cup (2 sticks) butter or margarine 3 cups all-purpose flour 1 ⁄2 cup vegetable 1 8-ounce container sour cream 1 2 ⁄2 cups sugar 2 teaspoons vanilla 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 1 pan. Bake at 325°F for 1 ⁄2 hours or until the cake tests down with a toothpick
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Fudge Pudding Dessert 1 1 cup butter or margarine, melted 1 ⁄2 teaspoons vanilla extract 2 cups sugar 1 cup chopped pecans 1 ⁄2 cup flour Whipped cream, whipped topping, or 3 ⁄4 cup cocoa vanilla ice cream 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
