Hamilton Beach 62682, 62680, 62684 User Manual
840145800
Hand Mixer READ BEFORE USE
English ................................................ 2
USA: 1-800-851-8900
Français ............................................ 11
Canada : 1-800-267-2826
Español ..............................................20
México: 01 800 71 16 100
Le invitamos a leer cuidadosamente este
instructivo antes de usar su aparato.
Batteur à main
LIRE AVANT L’UTILISATION
Batidora de mano
LEA ANTES DE USAR
840145800 ENv01.qxd 1/31/06 2:25 PM Page 1
2
IMPORTANT SAFEGUARDS
When using electric appliances, basic safety
precautions should always be followed,
including the following:
1. Read all instructions.
2. To reduce the 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.
SAVE THESE INSTRUCTIONS
Other Consumer Safety Information
This appliance is intended for household
use only.
WARNING: To reduce risk of personal
injury, always unplug mixer before inserting
or removing beaters.
BEFORE FIRST USE: Wash attachments
in hot, soapy water. Rinse and dry.
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. Do not let cord
contact 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.
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.
WARNING
840145800 ENv01.qxd 1/31/06 2:25 PM Page 2
3
Know Your Mixer
Parts and Features
1. Speed Control (ON/OFF) and Eject
2. Power Burst Button
3. Mixer Body
4. Bowl Rest
™
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.
ATTACHMENT
Optional Attachments and Features
(Available on selected models)
This mixer comes with 1 or more of the following attachments:
840145800 ENv01.qxd 1/31/06 2:25 PM Page 3
4
Cord Wrap and Clip
When finished using the mixer, clean
as instructed.
Then wrap cord
around mixer
body as illustrated
and secure cord
in clip.
Power Burst
Press and hold down the button for
additional power
at any speed.
NOTE: Do not
use Power Burst
for more than
two minutes at
a time or motor
may overheat.
Bowl Rest
™
This feature can be used on most large
mixing bowls.
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
(11⁄2 quart) mixing bowls or plastic
mixing bowls.
Optional Attachments and Features (continued)
Power
Burst
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.
ATTACHMENT
Snap On Storage Case
The Snap On Case keeps attachments
with the mixer for
easy storage.
Place attachments and cord
into case. Align
cord with slot in
case. Press case
on mixer until it
snaps into place.
Wipe case clean
with a damp, soapy cloth.
Before first use: Wash beaters or other attachments in warm, sudsy water;
rinse and dry.
NOTE: Always unplug mixer from electrical outlet before inserting or removing any
attachments.
840145800 ENv01.qxd 1/31/06 2:25 PM Page 4
5
Flat Beaters, Straight Wire
Beaters and Whisk
1. Make sure mixer is unplugged and
speed control is set to OFF.
2. Insert a beater or attachment into an
opening on the
bottom of the
mixer. Align
tabs on the
beater or
attachment
with the slots
in the opening.
Push until it
clicks into place. Repeat with other
beater or attachment.
Twisted Wire Beaters and Dough
Hooks
1. Make sure mixer is unplugged and
speed control is set to OFF.
2. Insert the wire beater or the dough
hook with the
collar into the
opening indicated by the
illustration on
the mixer.
3. Align tabs on the beater or dough
hook with the
slots in the
opening. Push
until it clicks
into place.
Repeat with
other beater or
dough hook.
To Insert Attachments
Collar
Tab
Slot
Tab
Slot
840145800 ENv01.qxd 1/31/06 2:25 PM Page 5
6
Cookie dough is one of the thickest
doughs to mix. Make it easier by
following these tips:
• Use a large mixing bowl so that the
ingredients spread out for easier
mixing.
• Have butter or margarine at room
temperature.
Cookie Dough Mixing Tips
• Add ingredients one at a time and
thoroughly mix after each addition.
• Add flour one cup at a time.
• 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.
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.
FUNCTION
OFF and/or Eject
LOW speed for folding or mixing in dry ingredients, muffins,
or quick breads
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
6 SPEED
0
1
2
3
4
5
6
Mixing Guide
1. Make sure mixer is unplugged and
speed control is set to 0 (OFF).
Insert beaters.
2. Plug mixer into electrical outlet.
Place beaters into bowl.
3. Move the speed control to desired
speed, starting
at 1 and
increasing to
a higher speed
as necessary.
Using Your Mixer
4. When finished mixing, move the
speed control to 0 (OFF) and
unplug mixer.
5. To eject beaters, with speed control
set at 0 (OFF)
push straight
down on the
speed control.
Speed
Control
OFF
840145800 ENv01.qxd 1/31/06 2:25 PM Page 6
7
1. Always turn off and unplug mixer
from electrical outlet before ejecting
the attachments.
2. Wash attachments in hot, soapy
water; rinse and dry.
3. Wipe the mixer body and cord with
a clean, damp cloth.
Cleaning Your Mixer
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.
Recipes
Check our Web site www.hamiltonbeach.com for more recipes.
Baked Spinach-Parmesan Dip
10-ounce package frozen
chopped spinach, thawed
1 cup mayonnaise
3-ounce package cream
cheese, room temperature
1
⁄2 cup onion, minced
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
(peeled, cubed, cooked, and drained)
1
⁄2 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.
1 clove garlic, minced
1 cup grated parmesan cheese
1
⁄8 teaspoon pepper
1
⁄2 teaspoon paprika
2 baguettes, thinly sliced
1
⁄2 cup butter, room temperature
1
⁄2 cup milk
1
⁄2 to 1 teaspoon minced garlic
Salt and pepper to taste
840145800 ENv01.qxd 1/31/06 2:25 PM Page 7
8
Wedding Cookies
1 cup butter, room temperature
4 tablespoons 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 41⁄2 dozen.
* 2 cups pecan halves or pieces is equivalent to 2 cups finely chopped.
Triple Chocolate Cookies
1
⁄4 cup flour
1
⁄4 cup unsweetened
baking cocoa
1
⁄4 teaspoon baking powder
1
⁄8 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.
7 tablespoons sugar
2 eggs
8 ounces semisweet baking chocolate,
melted and cooled
1 cup milk chocolate chips
1 cup chopped walnuts
1
1
/2 cups flour
2 cups finely chopped pecans*
11/2 cups confectioners sugar
840145800 ENv01.qxd 1/31/06 2:25 PM Page 8
9
Creamy Peanut Butter Pie
1 cup butter
1 cup packed brown sugar
1 cup peanut butter
12-ounce container frozen
whipped topping, thawed
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
181⁄4-ounce box yellow cake mix
4 eggs
11-ounce can mandarin oranges,
undrained
1
⁄2 cup vegetable oil
151⁄4-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
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.
1 teaspoon almond extract (optional)
1 cup whipping cream
3 cups flour
1-ounce box vanilla sugar-free instant
pudding
12-ounce container frozen light
whipped topping, thawed
9-inch graham crust
2 ounces semi-sweet baking chocolate
2 tablespoons butter
1 tablespoon milk
840145800 ENv01.qxd 1/31/06 2:25 PM Page 9
Loading...