Hamilton Beach 59998 USE and CARE

READ BEFORE USE LIRE AVANT UTILISATION LEA ANTES DE USAR

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Questions? Please call us – our friendly associates are ready to help. USA: 1.800.851.8900

EE. UU.)

3-in-1 Spiralizer

Spiraleur 3 en 1

Rallador de

Questions ? N’hésitez pas à nous appeler – nos associés s’empresseront de vous aider. CAN : 1.800.267.2826

¿Preguntas? Por favor llámenos – nuestros amables representantes están listos para ayudar. EE. UU.: 1.800.851.8900 MEX: 01 800 71 16 100

Le invitamos a leer cuidadosamente este instructivo antes de usar su aparato.

Verduras en

Espiral 3 en 1

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

Français .................. 16

Español ................... 30

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to persons, including the following:

1. Read all instructions.

2. This appliance is not intended for use by persons with

reduced physical, sensory, or mental capabilities, or lack of experience and knowledge, unless they are closely supervised and instructed concerning use of the appliance by a person responsible for their safety.

3. This appliance should not be used by children, and care should

be taken when used near children. Children should be supervised to ensure that they do not play with the appliance.

4. To protect against risk of electrical shock, do not put motor unit,

cord, or plug in water or other liquid.

5. Avoid contact with moving parts. Keep hands, hair, clothing, and

utensils away from discs and cutter food grip during operation to prevent the possibility of severe injury to persons and/or damage to the appliance. A scraper may be used to remove food from food chamber, cutter food grip, or disc but must be used only when the unit is not running.

6. The use of attachments not recommended or sold by the

appliance manufacturer for use with this model may cause fire, electric shock, or injury.

7. Blades are sharp; handle discs with care.

8. Do not use over a stove or other heat source.

9. Do not use outdoors.

10. Do not let cord hang over edge of table or counter.

11. Do not let cord contact hot surfaces, including the stove.

12. Do not place appliance on or near a hot gas or electric burner, or

in a heated oven.

13. Unplug from outlet when not in use, before approaching, putting

on or taking off parts, and before cleaning.

14. Do not operate any appliance with a damaged supply cord or

plug, or after the appliance malfunctions or has been dropped or damaged in any manner. Supply cord replacement and repairs must be conducted by the manufacturer, its service agent, or similarly qualified persons in order to avoid a hazard. Call the provided customer service number for information on examination, repair, or adjustment.

15. Never slice/shred food by hand. Always use assembled cutter

food grip with adapter.

16. Operating time cannot exceed 3 minutes for any accessory or

speed setting.

SAVE THESE INSTRUCTIONS

Other Consumer Safety Information

This appliance is intended for household use only.

w WARNING

with a polarized plug (one wide blade) to reduce the risk of electric shock. The plug fits only one way into a polarized outlet. Do not defeat the safety purpose of the plug by modifying the plug in any way or by using an adapter. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, have an electrician replace the outlet.

The length of the cord used on this appliance 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 appliance. 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.

Electrical Shock Hazard: This appliance is provided

WATTAGE/PEAK POWER INFORMATION

The marked rating of the 3-in-1 Spiralizer is determined by Underwriters Laboratories as the maximum stabilized power consumption of the 3-in-1 Spiralizer at high speed under a loaded condition.

Peak power is an average of the maximum wattage a 3-in-1 Spiralizer may consume during initial operation at high speed.

Parts and Features

*To order parts: US: 1.800.851.8900 www.hamiltonbeach.com Canada: 1.800.267.2826 Mexico: 01 800 71 16 100

HI/LO Speed Switch

Motor Body

BEFORE FIRST USE: Wash all parts except motor body and cutter adapter before first use. See “How to Clean and Store the Spiralizer” instructions.

The Spiralizer has 3 different cutting discs:

DISC USE

Spiral Disc: Makes long strings or noodles

Cutter Adapter*

Cutter Food Grip*

Food Chamber*

See the Foods to Spiralize Chart for

Spiral Disc*

Grate Disc*

Disc Holder Area

Cutter Base*

Ribbon Disc*

specific information on food types.

Ribbon Disc: Makes nearly continuous slices

Grate Disc: Grates foods like hard cheeses or carrots

How to Assemble the Spiralizer

w CAUTION

Cut Hazard.

• Blades are sharp; handle discs

with care.

• Inspect parts before use. Do not

use if parts are cracked, bent, or damaged.

• Do not place fingers or utensils

into the discs while in use.

1. Use the finger holes when

handling discs. With the sharp side of disc up, place selected disc onto cutter base by aligning the two notches in the disc with the two tabs in the cutter base.

2. Attach food chamber to cutter

base by aligning one white vertical marking on the food chamber with the unlock icon on the cutter base. Rotate food chamber counterclockwise until it locks into place.

3. Cutter food grip should come

already assembled with cutter adapter. If not, push cutter food grip onto bottom of cutter adapter until parts snap together.

4. Attach motor body onto cutter adapter. Hold unit upright and turn

motor body clockwise until assembly locks into place.

5. Align channels in cutter adapter with ribs of food chamber. Slide

into place.

How to Prep Food

Foods to Spiralize

for Spiralizing

1. Choose appropriate foods for

spiralizing. Foods should be firm with no hard seeds or pits. See chart on this page for recommended foods.

2. Cut food so both ends are flat.

For best results, food should be 1 to 3 inches (2.5 to 7.6 cm) in diameter and no longer than 2 1/2 inches (6.4 cm). Large foods can be cut to fit.

Chart

FOOD SPIRAL RIBBON GRATE

Apples, firm, cored Beets Butternut Squash Carrots Cucumber Hard cheese Jicama Leeks Parmesan cheese Parsnips Pears, firm, cored Potato Radishes Rutabaga Sweet potato Turnips Yellow squash Zucchini

3 3 3

3 3

3 3 3

How to Spiralize

1. Plug into outlet. 2. Place a single piece of food

in center of the food chamber and push onto center spike. Process only one piece of food at a time.

NOTES:

• Pressing harder will not speed up the process or make the Spiralizer cut better. The cutter adapter is the mechanism that turns, not the disc.

• Do not lift up the cutter adapter during processing. This can cause the cutter to lose its grip on the food.

5. Apply light, constant pressure

to cutter adapter while processing food. Allow the cutter adapter and motor to work at their own pace.

3. While holding motor body,

align channels in cutter adapter with ribs of food chamber and slide down until cutter food grip presses into food.

4. Grasp motor body with one

hand and rest other hand on the cutter base. Use HI/LO switch to select desired speed. Push and hold speed switch to start processing food.

How to Spiralize (cont.)

6. Keep processing until food

stops being cut. About 1/4 inch (0.6 cm) of food will always remain unprocessed.

7. Remove the small slice of food

left on the food gripper. Use as a snack or add to stock, soup, or salads.

8. Check disc before spiralizing

more food. If pulp is caught in disc, clean with a vegetable brush and rinse.

9. Unplug.

How to Clean and Store the Spiralizer

w WARNING

Disconnect power before cleaning. Do not immerse spiralizer, cord, or plug in any liquid.

1. Unplug. 2. Disassemble the spiralizer

Electrical Shock Hazard.

by removing motor body and cutter adapter from food chamber.

w CAUTION

Blades are sharp; handle discs with care.

3. To remove motor body

from cutter adapter, hold unit upright and turn motor body counterclockwise until assembly disconnects.

Cut Hazard.

4. Remove cutter food grip

from cutter adapter by pulling straight down until it snaps out of the cutter adapter.

How to Clean and Store the Spiralizer (cont.)

5. Remove food chamber from

cutter base by rotating the food chamber clockwise until it unlocks.

9. Use a brush to clean the cutter

discs and the cutter food grip. Rinse and dry.

6. Use finger holes to remove

disc from cutter base.

10. For storage, assemble Spiralizer with spiral disc to prevent damage

to the disc. Store the remaining discs in bottom of cutter base. Wrap cord and secure with cord storage clip on cordset.

7. Wipe motor body and cutter

adapter with a damp cloth. Never place in water or rinse under running water or other liquid.

8. Wash cutter base, food

chamber, cutter food grip, and discs in hot, soapy water. To prevent injury from blades in discs, never place discs in sink of soapy water where they are not visible.

Recipes

Thai Vegetable and Chicken Salad

Ingredients:

1 large English cucumber 1 large yellow squash 1 large thick carrot, peeled 3 cups (710 ml) cooked shredded chicken 1 cup (237 ml) toasted sliced almonds 1/2 cup (118 ml) fresh cilantro, chopped 1/3 cup (79 ml) fresh basil, sliced 2 tablespoons (30 ml) sesame oil 2 tablespoons (30 ml) fish sauce 2 tablespoons (30 ml) rice vinegar 2 tablespoons (30 ml) lite soy sauce 2 cloves garlic, minced 2 teaspoons (10 ml) grated ginger 2 teaspoons (10 ml) honey 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) dried red pepper flakes 1/2 teaspoon (2.5 ml) coarse black pepper

Directions:

1. Using the spiral disc, add one piece of cucumber to food chamber. Process until completely sliced. Repeat process with remaining cucumbers, squash and carrot. In a large bowl, toss together vegetables, chicken, almonds, cilantro and basil.

2. In a small bowl, stir oil, fish sauce, vinegar, soy sauce, garlic, ginger, honey, salt, dried red pepper and black pepper until well blended. Pour over vegetable mixture and toss until well blended.

3. Cover and refrigerate several hours for flavors to blend or until ready to serve.

Serves: 4

Garden Pasta

Ingredients:

2 medium zucchini 2 medium yellow squash 2 tablespoons (30 ml) olive oil 1 clove garlic, minced 2 large tomatoes, diced 2 tablespoons (30 ml) chopped fresh basil 1 tablespoon (15 ml) balsamic vinegar 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) coarse ground black pepper 1/4 teaspoon (1.3 ml) crushed red pepper, optional

Directions:

1. Using the spiral disc, add one piece of zucchini to food chamber. Process until completely sliced. Repeat process with yellow squash.

2. Fill a large saucepan two-thirds full of water. Over high heat, boil water. Cook 15 to 20 seconds or until tender. Drain and cover to keep warm.

3. In large skillet over medium-high heat, saute garlic in olive oil until tender, about 3 minutes.

4. Add tomatoes, basil, vinegar, salt and peppers. Cook just until tomatoes are heated through.

5. Serve over vegetable pasta.

Serves: 4–6

Recipes (cont.)

Spiralizer Zucchini Bread

Ingredients:

2 small zucchini 3/4 cup (177 ml) butter, melted 3/4 cup (177 ml) sugar 1/2 cup (118 ml) packed light brown sugar 3 eggs, beaten 1 tablespoon (15 ml) vanilla extract 2 1/2 cups (591 ml) all-purpose flour 1 1/2 teaspoons (7.5 ml) baking soda 1 1/2 teaspoons (7.5 ml) ground cinnamon 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) ground nutmeg 1/2 teaspoon (2.5 ml) baking powder 1/4 teaspoon (1.3 ml) ground cloves

Directions:

1. Heat oven to 350°F (177°C). Spray a 9- x 5-inch baking pan with nonstick cooking spray.

2. Using the grate disc, add one piece of zucchini to food chamber. Process until completely grated. Repeat with remaining zucchini pieces.

3. In a large bowl, stir zucchini, butter, sugar, brown sugar, eggs and vanilla extract until well blended.

4. Gradually add flour, baking soda, cinnamon, salt, nutmeg, baking powder and cloves. Pour mixture into prepared baking pan.

5. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean.

6. Cool in pan 10 minutes on wire rack. Remove from pan and cool completely on wire rack.

Serves: 10

Sweet Potato, Sausage, and Spinach Parmesan

Ingredients:

2 large sweet potatoes, peeled 1 tablespoon (15 ml) olive oil 1 pound (454 g) hot Italian sausage 3 cloves garlic, minced 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) coarse black pepper 1/4 teaspoon (1.3 ml) dried red pepper flakes 1 cup (237 ml) chicken broth 2 cups (473 ml) baby spinach 1 cup (237 ml) grated Parmesan cheese 1 cup (237 ml) basil leaves, sliced

Directions:

1. Using the ribbon disc, add one piece of sweet potato to food chamber. Process until completely sliced. Repeat process with remaining sweet potatoes.

2. In a large Dutch oven over medium-high heat, heat oil. Cook sausage until browned and no longer pink; drain.

3. Stir in sweet potatoes, garlic, salt, pepper and red pepper. Add broth and cook 8 to 10 minutes or until sweet potatoes are cooked through.

4. Add spinach, Parmesan cheese and basil to Dutch oven. Toss mixture until well blended.

Serves: 4

Recipes (cont.)

Spicy Cucumber Salad

Ingredients:

6 medium cucumbers 1 cup (237 ml) thinly sliced red onion 1 cup (237 ml) chopped fresh dill 1 1/4 cups (296 ml) sugar 1 cup (237 ml) apple cider vinegar 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) coarse black pepper 1/4 teaspoon (1.3 ml) dried red pepper flakes

Directions:

1. Using the ribbon disc, add one piece of cucumber to food chamber. Process until completely sliced. Repeat process with remaining cucumbers. In a large bowl, add cucumbers, onion and dill.

2. In a small saucepan over medium-high heat, bring sugar, vinegar, salt, pepper and red pepper to a rolling boil.

3. Stir and pour vinegar mixture over cucumbers. Stir mixture until well blended. Cool at room temperature.

4. Cover and refrigerate overnight for flavors to blend.

Serves: 6

Potato Chips

Ingredients:

2 medium baking potatoes Sea salt

Directions:

1. Heat oil to 375°F (191°C) in deep fryer.

2. Using the ribbon disc, add one piece of potato to food chamber. Process until completely sliced. Repeat with remaining potato.

3. Place a single layer of potatoes in deep fryer basket.

4. Fry 30 to 45 seconds. Lift basket to drain potatoes and transfer to paper towel-lined tray to complete draining.

Serves: 4

Troubleshooting

PROBLEM PROBABLE CAUSE/SOLUTION

Disc is not seating properly.

No food is coming out of the food chamber. The disc/cutter adapter is spinning on top of food.

Short pieces are coming out instead of long strings or noodles.

Food falls over in food chamber.

• Disc is upside down or tabs are not aligned. Make sure you can read “This side up” and the type of disc—“Spiral,” “Ribbon,” or “Grate”—is visible. Using finger holes in disc, align the double notches in disc with the two tabs on the cutter base.

• The cutter grip has lost its grip on the food. Stop the motor. Remove the food, recut a flat edge on each side, and try again.

• The unprocessed remainder from the last piece spiralized may still be attached to the cutter grip. Stop the motor. Check to see if piece of food is attached. Remove the food and try again.

• Periodically stop and check discs. If food has collected on blade, clean and restart.

• Some foods may not be suitable for spiral, ribbon, or grate discs.

• Not pressing hard enough or pressing too hard. Apply light, constant pressure to cutter adapter while processing food. Allow the cutter adapter and motor to work at their own pace. NOTE: Pressing harder will not speed up the process or make the Spiralizer cut better. The cutter adapter is the mechanism that turns, not the disc. Pushing down with too much force actually slows the rotation of the cutter adapter.

• Food is not centered in the food chamber. Stop the motor. Recut a flat edge on each side. Be sure piece of food is centered on the center spike of the disc and try again.

• Food may not be flat. Cut food so both ends are flat.

• Food is too small in diameter or too tall. For best results food should be 1 to 3 inches (2.5 to 7.6 cm) in diameter and no longer than 2 1/2 inches (6.4 cm). A general rule is that the food should be stable enough to stand by itself. A small-diameter food may work better when cut shorter than 2 1/2 inches (6.4 cm).

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