Hamilton Beach Mixer 840106200 User Manual

Retractable Cord Hand Mixer  
Important Safeguards.................... 2  
Know Your Mixer............................ 3  
Using Your Mixer............................ 6  
Cleaning Your Mixer ...................... 7  
Recipes ........................................7-9  
Customer Service..........................10  
In USA: 1-800-851-8900  
In Canada: 1-800-267-2826  
840106200  
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Know Your Mixer  
Parts and Features  
1. Speed Control (ON/OFF) and Eject  
2. Power Burst Button  
3. Mixer Body  
4. Bowl Rest™  
5. Retractable Cord Release Button  
6. Retractable Cord  
Optional Attachments and Features  
(Available on selected models)  
Before first use, wash beaters or other attachments in warm, sudsy water;  
rinse and dry.  
To reduce the risk of injury, unplug mixer from electrical outlet before inserting or  
removing attachments.  
This mixer comes with 1 or more of the following attachments:  
ATTACHMENT  
DESCRIPTION  
The flat beaters are designed for general  
mixing purposes.  
The straight wire beaters, which have  
no center post for ease in cleaning, are  
designed for mixing thick batters and  
cookie dough.  
The single whisk is perfect for whipping  
cream. The whisk may be inserted into  
either opening.  
3
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Optional Attachments and Features (continued)  
ATTACHMENT  
DESCRIPTION  
The twisted wire beaters, which have  
no center post for ease in cleaning, are  
designed for mixing thick batters and  
cookie dough.  
The dough hooks can perfectly knead  
a one loaf bread recipe. Always use dough  
hooks on speed 4, 5, or 6.  
Retractable Cord  
Power Burst  
1. Pull cord to desired length. Do not  
Press and hold down the button for  
additional power  
unwind beyond indicator on cord.  
at any speed.  
2. To store cord, press and hold the  
cord release  
NOTE: Do not  
use Power Burst  
for more than  
two minutes at  
a time or motor  
may overheat.  
button while  
guiding the  
cord. (See  
illustration.)  
Bowl Rest  
This feature can be used on most large  
mixing bowls.  
NOTE: If the cord jams during storage,  
unwind slightly and then press cord  
release button and guide the cord into  
place.  
Use the Bowl  
Rest while adding  
ingredients or  
checking a  
recipe. To use,  
TURN MIXER  
OFF, then set  
the mixer on the  
edge of the bowl.  
CAUTION:  
• Never use Bowl Rest when the  
mixer is on.  
• Do not use Bowl Rest on small  
(112 quart) mixing bowls or plastic  
mixing bowls.  
4
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To Insert Attachments  
Flat Beaters, Straight Wire  
Beaters and Whisk  
Twisted Wire Beaters and Dough  
Hooks  
1. Make sure mixer is unplugged and  
1. Insert the wire beater or the dough  
speed control is set to OFF.  
hook with the  
Collar  
collar into the  
2. Insert a beater or attachment into an  
opening on the  
bottom of the  
opening indi-  
cated by the  
illustration on  
the mixer.  
mixer. Push  
until it clicks  
into place.  
Repeat with  
other beater or  
attachment.  
2. Align tabs on the beater or dough  
hook with the  
Slot  
Tab  
slots in the  
opening. Push  
until it clicks  
into place.  
Repeat with  
other beater or  
dough hook.  
5
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Using Your Mixer  
1. Make sure mixer is unplugged and  
speed control is set to 0 (OFF).  
Insert beaters.  
4. When finished mixing, move the  
speed control to 0 (OFF) and  
unplug mixer.  
2. Plug mixer into electrical outlet.  
5. To eject beaters, with speed control  
Place beaters into bowl.  
set at 0 (OFF)  
Speed  
Control  
push straight  
down on the  
3. Move the speed control to desired  
speed, starting  
speed control.  
at 1 and  
increasing to  
a higher speed  
as necessary.  
OFF  
Mixing Guide  
The following mixing guide is a suggestion for selecting mixing speeds for the  
6 speed mixers. Begin on speed 1 and increase to desired speed depending  
on the recipe consistency.  
6 SPEED  
FUNCTION  
0
1
OFF and/or Eject  
LOW speed for folding or mixing in dry ingredients, muffins,  
or quick breads  
2
3
4
5
6
To cream butter and sugar; most cookie dough  
MEDIUM speed for most packaged cake mixes  
Frosting and mashed potatoes; kneading dough  
Beating egg whites; kneading dough  
HIGH speed for whipping cream; kneading dough  
Mixing Tips  
Cookie dough is one of the thickest  
doughs to mix. Make it easier by  
following these tips:  
• Add ingredients one at a time and  
thoroughly mix after each addition.  
• Add flour one cup at a time.  
• Use a large mixing bowl so that the  
ingredients spread out for easier  
mixing.  
• Have butter or margarine at room  
temperature.  
• To add chips or nuts to a very thick  
dough or batter, we recommend  
stirring them in by hand at the very  
end of the recipe.  
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Cleaning Your Mixer  
1. Always turn off and unplug mixer  
from electrical outlet before ejecting  
the attachments.  
NOTE: Do not use abrasive cleaners  
or scouring pads. To reduce the risk  
of electrical shock do not immerse the  
mixer body or cord in water or other  
liquid.  
2. Wash attachments in hot, soapy  
water; rinse and dry.  
3. Wipe the mixer body and cord with  
a clean, damp cloth.  
Recipes  
Baked Spinach-Parmesan Dip  
10-ounce package frozen  
chopped spinach, thawed  
1 cup mayonnaise  
3-ounce package cream  
cheese, room temperature  
12 cup onion, minced  
1 clove garlic, minced  
1 cup grated parmesan cheese  
18 teaspoon pepper  
12 teaspoon paprika  
2 baguettes, thinly sliced  
Squeeze spinach to remove liquid. In a medium bowl combine spinach, mayonnaise,  
cream cheese, onion, garlic, parmesan, and pepper. With hand mixer, beat  
ingredients at MEDIUM speed until well blended, about one minute. Spoon the  
mixture into a three or four cup baking dish that has been sprayed with vegetable  
spray. Sprinkle evenly with paprika. Bake at 350°F until hot in center and lightly  
browned on top, about 25 to 30 minutes. Serve hot to spread on baguette slices.  
Zesty Mashed Potatoes  
8 large baking potatoes  
12 cup butter, room temperature  
12 cup milk  
(peeled, cubed, cooked, and drained)  
12 to 1 teaspoon minced garlic  
Salt and pepper to taste  
12 cup sour cream  
8-ounce package cream cheese,  
room temperature  
Place hot potatoes into a large bowl. Start mixing the potatoes at MEDIUM speed  
until they are smooth. Add sour cream, cream cheese, butter, milk, garlic, salt,  
and pepper and continue beating until thoroughly mixed. Pour into a greased  
9x13-inch baking dish. Baked uncovered for 30 minutes at 400ºF.  
Makes 8 servings.  
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Wedding Cookies  
1 cup butter, room temperature  
4 tablespoons sugar  
11/2 cups flour  
2 cups finely chopped pecans*  
11/2 cups confectioners sugar  
2 teaspoons vanilla  
In a medium bowl, cream butter and sugar on MEDIUM speed with hand mixer.  
Add vanilla and continue mixing on MEDIUM. Add flour and mix on LOW until  
blended. Pour in pecans and continue mixing on LOW until completely blended.  
Roll dough into 1-inch balls and place on an ungreased baking sheet. Bake for  
25 minutes at 325ºF. Place a paper towel over a wire rack. Remove cookies onto  
wire rack. Place confectioners sugar into plastic or paper bag. Drop 3 or 4 cookies  
into bag. Shake bag to coat cookies and return cookies to rack to cool completely.  
Continue until all cookies have been coated with confectioners sugar. Before  
storing cookies, shake cookies in bag of confectioners sugar one more time.  
Makes 412 dozen.  
* 2 cups pecan halves or pieces is equivalent to 2 cups finely chopped.  
Triple Chocolate Cookies  
14 cup flour  
7 tablespoons sugar  
14 cup unsweetened  
baking cocoa  
2 eggs  
8 ounces semisweet baking chocolate,  
melted and cooled  
1 cup milk chocolate chips  
1 cup chopped walnuts  
14 teaspoon baking powder  
18 teaspoon salt  
6 tablespoons butter,  
room temperature  
Combine flour, cocoa, baking powder, and salt in a medium bowl. Set aside. With  
mixer, beat together butter, sugar, and eggs at MEDIUM speed until smooth. Add  
melted chocolate and continue mixing on MEDIUM speed until blended. Reduce  
speed to LOW and add dry ingredients. Add chocolate chips and walnuts; mix  
well. Drop by tablespoons onto cookie sheets, one inch apart. Bake at 350ºF until  
cookies look dry and cracked, but feel soft when lightly pressed, about 11 minutes.  
Let cookies stand on sheet for 5 minutes. Transfer to racks and cool completely.  
Makes about 2 dozen.  
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Creamy Peanut Butter Pie  
1 cup butter  
1 cup packed brown sugar  
1 cup peanut butter  
12-ounce container frozen  
whipped topping, thawed  
9-inch graham crust  
2 ounces semi-sweet baking chocolate  
2 tablespoons butter  
1 tablespoon milk  
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. In large bowl, beat peanut butter and brown sugar mixture  
at LOW speed until blended. Increase speed and beat one minute at HIGH speed.  
Reduce speed to LOW 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.  
Orange Pineapple Cake  
1814-ounce box yellow cake mix  
1-ounce box vanilla sugar-free instant  
pudding  
12-ounce container frozen light  
whipped topping, thawed  
4 eggs  
11-ounce can mandarin oranges,  
undrained  
12 cup vegetable oil  
1514-ounce can crushed pineapple,  
undrained  
In a large bowl, blend cake mix, eggs, oranges, and oil at MEDIUM speed for 3 to  
5 minutes. Divide batter into two greased and floured 9-inch round cake pans.  
Bake approximately 45 minutes to 1 hour at 325ºF. Let cake cool on wire racks.  
To make icing, in a medium bowl, beat pineapple, pudding, and whipped topping  
mix at LOW speed for 3 minutes. Ice the cooled cake and store in the refrigerator.  
(Tip: Cake flavor is enhanced if left overnight in refrigerator.)  
Pound Cake  
1 cup butter, room temperature  
3 cups sugar  
1 teaspoon almond extract (optional)  
1 cup whipping cream  
3 cups flour  
6 eggs  
1 teaspoon vanilla extract  
In a large mixing bowl, cream together butter and sugar on MEDIUM speed.  
Add eggs, one at a time, and beat thoroughly after each addition. Add vanilla and  
almond extracts and continue mixing. Reduce speed to LOW and alternately add  
cream and flour. Pour batter into a greased and floured 10-inch tube pan. Bake  
for about 1 hour and 20 minutes at 325ºF, or until tests done.  
9
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Customer Service  
If you have a question about your hand mixer, call our toll-free customer service  
number. Before calling, please note the model, type, and series numbers and fill in  
that information below. These numbers can be found on the bottom of your hand  
mixer. This information will help us answer your question much more quickly.  
MODEL: ______________ TYPE: _______________ SERIES: _________________  
LIMITED WARRANTY  
This product is warranted to be free from defects in material and workmanship for a period  
of two (2) years for Hamilton Beach Portfolio products or one (1) year for Hamilton Beach  
products from the date of original purchase, except as noted below. During this period, we  
will repair or replace this product, at our option, at no cost. THE FOREGOING WARRANTY  
IS IN LIEU OF ANY OTHER WARRANTY, WHETHER EXPRESS OR IMPLIED, WRITTEN  
OR ORAL INCLUDING ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR A  
PARTICULAR PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO AN AMOUNT  
EQUAL TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL, INCIDENTAL  
AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED. There is no warranty with  
respect to the following, which may be supplied with this product: glass parts, glass  
containers, cutter/strainer, blades, and/or agitators. This warranty extends only to the  
original consumer purchaser and does not cover a defect resulting from abuse, misuse,  
neglect, use for commercial purposes, or any use not in conformity with the printed  
directions. 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. Some states or provinces do  
not allow limitations on implied warranties or special, incidental or consequential damages,  
so the foregoing limitations 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  
KEEP THESE NUMBERS FOR FUTURE REFERENCE!  
HAMILTON BEACH PROCTOR-SILEX,INC.  
PROCTOR-SILEX CANADA,INC.  
Picton, Ontario K0K 2T0  
263 Yadkin Road  
Southern Pines, NC 28387  
840106200  
12/02  
10  
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