Hamilton Beach 62588, 62515R User Manual

Batidora de mano

840150400

Hand Mixer Batteur à main

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

USA: 1-800-851-8900

Français ................................................ 8

Canada : 1-800-267-2826

Español .............................................. 14

En México: 01-800-71-16-100 Le invitamos a leer cuidadosamente este instructivo antes de usar su aparato.

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IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS

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 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, repair or electrical or mechanical 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.

11. Do not let cord contact hot surfaces,

including the stove.

12. Do not place on or near a hot gas or

electric burner, or in a heated oven.

13. Check that control is off before plugging

cord into wall outlet. To disconnect, turn control to OFF, then remove plug from wall outlet.

14. Do not use appliance for other than

intended purpose.

Other Consumer Safety Information

This appliance is intended for household use only.

BEFORE FIRST USE: Wash the beaters in

hot, soapy water. Rinse and dry.

wWARNING

Shock Hazard

• Do not immerse this appliance in water or other liquid.

• This appliance has a polarized plug (one wide blade) that reduces the risk of electrical 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 using an adaptor. If the plug does not fit, reverse the plug. If it still does not fit, have an electrician replace the outlet.

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English

1. Speed Control (ON/OFF) and Eject

2. Beaters

3. Mixer Body

4. Bowl Rest

™

Español

1. Control de velocidades ON (Encendido)/OFF (Apagado) y expulsor

2. Aspas

3. Cuerpo de la batidora

4. Descanso para el tazón Bowl Rest

™

Français

1. Commande de vitesse (MARCHE/ARRÊT) et d’éjection

2. Fouets

3. Boîtier du batteur

4. Appui Bowl Rest

™

Bowl Rest

™

CAUTION: Never use Bowl Rest when mixer is

on or with small (1

⁄2 quart/

1.5 L) mixing bowls or plastic mixing bowls. This feature can be used on most large mixing bowls. TURN MIXER OFF, then set mixer on edge of bowl while adding ingredients or checking recipe.

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Mixing Tips

Cookie dough is one of the thickest doughs to mix. Make it easier by following these tips:

• Use a large mixing bowl to spread out

ingredients for easier mixing.

• Have butter or margarine at room

temperature.

• Add ingredients one at a time, thoroughly mixing after each addition.

• Add flour one cup at a time.

• If adding chips or nuts to a very thick dough or batter, we recommend stirring them in by hand at the very end of the recipe.

Using Your Mixer

1. Make sure mixer is unplugged and

speed control is set to OFF. Insert beaters. Then plug mixer into electrical outlet. Place beaters into bowl.

2. Move the speed control to desired

speed, starting at 1 and increasing to a higher speed if necessary.

3. When finished mixing, move the speed control to 0 (OFF) and unplug mixer.

4. To eject beaters, with speed control set at 0 (OFF) push straight down on the speed control.

Speed Control

Mixing Guide

These are suggestions for selecting speeds. Begin on 1 and increase as needed.

FUNCTION

OFF and/or Eject LOW: folding/mixing dry ingredients, muffins, quick breads To cream butter and sugar, and most cookie dough MEDIUM: most packaged cake mixes Frosting and mashed potatoes

HIGH: beating egg whites and whipping cream

SPEED

1 2 3 4 5

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Cleaning Your Mixer

1. Always unplug mixer from electrical

outlet and eject the attachments before cleaning.

2. Wash attachments in hot, soapy

water; rinse and dry.

3. Wipe the mixer body and cord with a

clean, damp cloth.

NOTE: Do not use abrasive cleaners or scouring pads.

Recipes Check our Web site for more recipes.

Triple Chocolate Cookies

⁄4 cup (60 ml) flour

⁄4 cup (60 ml) unsweetened baking cocoa

⁄4 teaspoon (1.25 ml) baking powder

⁄8 teaspoon (.625 ml) salt

6 tablespoons (90 ml) 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 (180ºC) 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 cookies.

Ginger Cookie Bars

⁄4 cup (175 ml) vegetable shortening

1 cup (250 ml) sugar

⁄4 cup (60 ml) molasses

1 egg

⁄2 (2.5 ml) teaspoon vanilla

2 cups (500 ml) flour In a mixing bowl, combine shortening, sugar, molasses, egg, and vanilla. Beat on

MEDIUM speed until smooth. Add flour, baking soda, cinnamon, cloves, ginger, and salt. Mix on LOW speed until blended. Spread in an ungreased 15x10x1-inch (39x26x3 cm) baking pan. Bake at 375ºF (190ºC) for 12 minutes or until lightly browned. Do not overbake. Cool on a wire rack before cutting. Makes about 4

dozen bars.

7 tablespoons (105 ml) sugar 2 eggs 8 ounces (225 g) semisweet baking

chocolate, melted and cooled 1 cup (250 ml) milk chocolate chips 1 cup (250 ml) chopped walnuts

2 teaspoons (10 ml) baking soda 1 teaspoon (5 ml) ground cinnamon

⁄2 teaspoon (2.5 ml) ground cloves

⁄2 teaspoon (2.5 ml) ground ginger

⁄2 teaspoon (2.5 ml) salt

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Creamy Peanut Butter Pie

1 cup (250 ml) butter 1 cup (250 ml) packed brown sugar 1 cup (250 ml) peanut butter

In a medium saucepan, combine butter and brown sugar. Cook over medium heat until butter is melted and mixture is smooth; stir frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter and brown sugar mixture at LOW speed until blended. Increase speed and beat 1 minute at HIGH speed. Reduce speed to LOW and add whipped topping; beat one additional minute. Pour into graham crust and refrigerate for several hours before serving. Makes 8 servings.

Orange Pineapple Cake

181⁄4-ounce (508 g) box yellow cake mix 4 eggs 11-ounce (325 g) can mandarin oranges,

undrained

⁄2 cup (125 ml) vegetable oil

In a large bowl, combine cake mix, eggs, oranges, and oil at LOW speed until blended then at MEDIUM speed for 3 minutes. Divide batter into two greased and floured 9-inch (23 cm) round cake pans. Bake 45 minutes at 325ºF (160ºC). 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 cooled cake. Store cake in the refrigerator. Makes 12 servings.

(Tip: Cake flavor is enhanced if left overnight in refrigerator.)

Pound Cake

1 cup (250 ml) butter, room temperature 3 cups (750 ml) sugar 6 eggs 1 teaspoon (5 ml) vanilla

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 extract and continue mixing. Reduce speed to LOW and alternately add cream and flour. Pour batter into a greased and floured 10-inch (26 cm) tube pan. Bake for about 1 hour and 20 minutes at 325ºF (160ºC), or until tests done.

12-ounce (350 g) container frozen

whipped topping, thawed

9-inch (23 cm) graham cracker crust

⁄4-ounce (433 g) can crushed

pineapple, undrained

1-ounce (25 g) box vanilla sugar-free

instant pudding

12-ounce (350 g) container frozen light

whipped topping, thawed

1 teaspoon (5 ml) almond extract

(optional) 1 cup (250 ml) whipping cream 3 cups (750 ml) flour

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