Hamilton Beach 63220, 63221, 63227, 63232 User Guide

READ BEFORE USE LIRE AVANT UTILISATION LEA ANTES DE USAR

Visit www.hamiltonbeach.com for our complete line of products and Use and Care Guides – as well as delicious recipes, tips, and to register your product online!

Rendez-vous sur www.hamiltonbeach.ca pour notre liste complète de produits et de nos manuels utilisateur – ainsi que nos délicieuses recettes et nos conseils !

¡Visite www.hamiltonbeach.com ( o

www.hamiltonbeach.com.mx (México) para ver otros productos de Hamilton Beach o para contactarnos!

EE. UU.)

Stand Mixer

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

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.

Batteur

sur socle

Batidora de

Pedestal

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

(including children) 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. Close supervision is necessary when any appliance is

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

4. To protect against risk of electric shock, do not put cord,

plug, or mixer body in water or other liquid.

5. Unplug from outlet when not in use, before putting on or

taking off parts, and before cleaning.

6. Avoid contacting moving parts. Keep hands, hair, and

clothing, as well as spatulas and other utensils, away from attachments during operation to reduce risk of injury to persons and/or damage to mixer.

7. Remove attachments from mixer before washing.

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

touch hot surfaces, including stove.

9. 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.

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

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

11. Do not use outdoors.

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 (O) and then remove plug from wall outlet.

14. Do not use appliance for other than intended purpose.

15. CAUTION: In order to avoid a hazard due to inadvertent

resetting of the thermal cut-out, this appliance must not be supplied through an external switching device, such as a timer, or connected to a circuit that is regularly switched on and off by the utility.

SAVE THESE INSTRUCTIONS!

Other Consumer Safety Information

This appliance is intended for household use only.

w WARNING

Electrical Shock Hazard: This appliance is

provided 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.

w WARNING

Moving Parts Hazard.

To reduce the risk of personal injury, always unplug mixer before inserting or removing attachments.

WATTAGE/PEAK POWER INFORMATION

The marked rating of the stand mixer is defined by agency safety standards as the maximum stabilized power consumption of the stand mixer at high speed under a loaded condition.

Peak power is an average of the maximum wattage a stand mixer 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

Speed Control

BEFORE FIRST USE: Wash bowl and attachments in warm, sudsy

water; rinse and dry. Always unplug mixer from electrical outlet before inserting or removing attachments.

Mixer Head

ATTACHMENTS

Attachment Shaft

Mixer Release Button

Pouring Shield*

Pouring Shield Collar*

Bowl Lock

Bowl*

Flat Beater*

Whisk*

Dough Hook*

How to Use

BEFORE FIRST USE: Wash bowl and attachments in warm, sudsy water; rinse and dry. Always unplug mixer from electrical outlet before inserting or removing attachments.

w WARNING

Unplug mixer before inserting or removing attachments. Failure to do so can result in broken bones or cuts.

Cut and Crush Hazard.

Place bowl in bowl lock and turn clockwise until bowl locks into place.

Always make sure mixer is unplugged and setting control is set to OFF (O).

Insert attachment onto attachment shaft and press upward as far as possible. Turn the attachment clockwise, hooking attachment over pin on shaft.

Press up on mixer release button. Tilt mixer head up.

Slide the narrow section of the pouring shield collar under mixer attachment.

Place pouring shield collar on bowl. Sides of shield should be above the rim of the bowl when positioned correctly.

How to Use (cont.)

Insert pouring shield tabs in slots on collar.

Select desired speed.

9 10 11

Turn the opening of the pouring shield and collar to desired position.

Press up on mixer release button. Tilt mixer head down.

13 14

When finished, slide speed control to OFF (O). Unplug from outlet.

Press up on mixer release button. Tilt mixer head up.

Plug mixer into wall outlet.

Remove attachment by pressing attachment upward as far as possible. Turn the attachment counterclockwise and pull to remove.

The following mixing guide is a suggestion for selecting mixing speeds. Begin on

Mixing Guide

FOOD ATTACHMENT SETTING

Cakes (mixes and from scratch) Flat Beater 4–6 Cookie Dough Flat Beater 4–6 Mashed Potatoes Flat Beater 6–8 Frosting Flat Beater 6–8 Egg Whites (for meringues, etc.) Whisk 10–12 Whipped Cream Whisk 12 Instant Pudding Whisk 2 Bread Dough Hook 2–4

setting 2 and increase to desired speed, depending on the recipe consistency.

General Mixing Tips

• Place liquid ingredients in bowl first and then add dry ingredients.

• Always stay near mixer during use.

• To begin mixing, use the lower settings until the ingredients are thoroughly combined. This will reduce splattering.

• Always add ingredients as close to the sides of the bowl as possible, not directly into the moving attachment.

• When preparing package cake mixes, use setting 2 for low speed, setting 4 for medium speed, and setting 6 for high speed. For best results, mix for the time stated on the package directions.

• Mixtures containing large amounts of liquid ingredients should be mixed at lower speeds to avoid splashing. Increase speed only after the mixture has thickened.

• When mixing thin batters, use medium speeds and frequently stop the mixer to scrape the sides of the bowl with a spatula.

Flat Beater Tips

Flat beater is used for most of your mixing needs. Use the flat beater to mix cakes, cookie dough, fudge, or potatoes. Cookie dough is one of the thickest doughs to mix. Make it easier by following these tips:

• 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 the mixer seems to struggle, increase the speed setting.

Dough Hook Tips

Dough hook is for recipes that require kneading.

• Always stay near mixer during use.

• If a spoon is accidentally caught in an attachment or the motor stalls, turn the setting control to OFF (O) and then

unplug. Clear the obstruction or reduce the amount of mixture in the bowl. Let the motor cool for 5 minutes before continuing.

Whisk Tips

• The whisk is designed to whip liquids, such as egg whites and cream. Do not use the whisk for mixing thick mixtures, such as dough, fudge, or mashed potatoes.

• Your mixer is designed to whisk a minimum of 2 large egg whites or 1 cup (237 ml) of cream. Mixer performance is enhanced as the tip of the whisk is immersed into the liquid. If smaller quantities are needed, a hand mixer is recommended.

EGG WHITES

Place egg whites in a clean, dry mixing bowl. Attach bowl and whisk. To avoid splashing, gradually turn speed control to desired speed. See chart below.

AMOUNT SETTING

2 to 4 egg whites up to 10 6 or more egg whites up to 8

Your stand mixer whips egg whites quickly. Watch carefully to avoid overwhipping. Here is what to expect:

Frothy: Large, uneven air bubbles. Begins to Hold Shape: Air bubbles are fine and compact; product

is white.

Soft Peak: Tips of peaks fall over when whisk is removed. Almost Stiff: Sharp peaks form when whisk is removed, but

whites are still soft. Stiff But Not Dry: Sharp, stiff peaks form when whisk is removed.

Whites are uniform in color and glisten. Stiff and Dry: Sharp, stiff peaks form when whisk is removed.

Whites are speckled and dull in appearance.

WHIPPED CREAM

Pour cold whipping cream into chilled bowl. Attach bowl and whisk. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below.

AMOUNT SETTING

1 cup (237 ml) up to 10 1 pint (473 ml) up to 8

Your stand mixer whips cream very quickly. Watch cream closely during whipping because there are just a few seconds between whipping stages. Look for these characteristics:

Begins to Thicken: Cream is thick and custard-like. Holds Its Shape: Cream forms soft peaks when whisk is removed.

Can be folded into other ingredients when making desserts and sauces.

Stiff: Cream stands in stiff, sharp peaks when whisk is removed. Use for topping on cakes or desserts, or filling for cream puffs.

Care and Cleaning

Electrical Shock Hazard.

w WARNING

Do not immerse mixer, cord, or plug in water or any other liquid.

Bowl

Flat Beater

1 2

Make sure mixer is unplugged and speed control is set to OFF (O).

Dough Hook

Pouring Shield Collar

Whisk

Pouring

Shield

DISHWASHER-SAFE

DO NOT use the “SANI” setting when washing in the dishwasher. “SANI” cycle temperatures could damage your product.

Troubleshooting

PROBLEM PROBABLE CAUSE/SOLUTION

Food is not mixed. • Place liquid ingredients in bowl before adding dry ingredients.

• Stop mixer and scrape sides of bowl.

• Increase speed.

Food splatters during mixing.

Mixer “walks” on counter during mixing.

• Mixtures containing large amounts of liquid ingredients should be mixed at lower speeds to avoid splashing. Increase speed only after the mixture has thickened.

• Reduce speed.

• Reduce quantity of ingredients in bowl.

• Make sure countertop is clean. This allows the mixer feet to grip countertop and reduce mixer movement.

Recipes

Chocolate Velvet Layer Cake

2 cups (473 ml) cake flour 1/2 cup (118 ml) unsweetened baking cocoa 2 teaspoons (10 ml) baking soda 1/4 teaspoon (1.2 ml) salt 10 tablespoons (148 ml) butter, room temperature 2 cups (473 ml) light brown sugar, packed 2 eggs 1 teaspoon (5 ml) vanilla 3/4 cup (177 ml) sour cream 3/4 cup (177 ml) cold brewed coffee

Preheat oven to 350°F (180°C). In a small bowl, stir together flour, cocoa, baking soda and salt. Set aside. Using flat beater, cream butter and sugar on setting 4. Add eggs, one at a time, beating well after each addition. Add vanilla. Reduce speed to setting 2. Add half of flour mixture, then all of sour cream. Add remaining flour mixture; then slowly pour in coffee. Mix on setting 2 for about 30 seconds. Turn off mixer and scrape sides and bottom of bowl. Turn mixer on to setting 4 and mix until thoroughly blended. Divide batter between 2 greased and wax paper-lined 9-inch (23-cm) round cake pans. Bake 30 to 35 minutes or until tests done. Cool in pan for 5 minutes; then remove from pans and cool on racks. Frost with Bittersweet Chocolate Frosting.

Makes one 2-layer cake.

Bittersweet Chocolate Frosting

1/3 cup (79 ml) butter, room 1/4 cup (59 ml) milk temperature 1 to 2 tablespoons (15 2 1/2 cups (591 ml) confectioners’ to 30 ml) cold brewed sugar coffee 3/4 cup (177 ml) unsweetened 1 teaspoon (5 ml) vanilla baking cocoa

Using flat beater, beat butter on setting 4 until smooth. Add confectioners’ sugar and cocoa alternately with milk and continue beating until smooth. Add vanilla and beat until smooth and blended.

Magic Cookies

1 cup (237 ml) butter 1/2 teaspoon (2.5 ml) salt 1 cup (237 ml) sugar 2 cups (473 ml) oatmeal 1 cup (237 ml) light brown sugar 1 tablespoon (15 ml) 2 eggs vanilla 2 cups (473 ml) flour 12 ounces (340 g) 1 teaspoon (5 ml) baking soda chocolate chips 1/2 teaspoon (2.5 ml) baking 1 1/2 cups (355 ml) powder coconut

Preheat oven to 350°F (180°C). With flat beater, cream together butter, sugar and brown sugar at a medium setting until well blended. Mix in vanilla and eggs. Reduce speed and gradually add flour, baking soda, baking powder and salt mix until smooth. On a low setting, mix in oatmeal, chocolate chips and coconut until well mixed. Drop rounded spoonful onto ungreased cookie sheet. Bake on middle rack of oven for 12 to 14 minutes.

Makes 3 dozen cookies.

Recipes (cont.)

Best Ever Sugar Cookies

2 1/2 cups (591 ml) all-purpose flour 1 teaspoon (5 ml) baking powder 1/2 teaspoon (2.5 ml) baking soda 1/4 teaspoon (1.2 ml) salt 1/4 teaspoon (1.2 ml) nutmeg 3/4 cup (177 ml) butter, softened 3/4 cup (177 ml) sugar 1 egg 1 teaspoon (5 ml) vanilla 1/4 cup (59 ml) milk

Preheat oven to 375°F (190°C). Mix together flour, baking powder, baking soda, salt and nutmeg and set aside. Using flat beater, cream butter on high speed until light and fluffy. Reduce speed to lowest setting. Add sugar, egg and vanilla, mixing thoroughly. Gradually add dry ingredients and milk; continue mixing until thoroughly mixed. Form cookie dough into 1 1/2-inch (3.5-cm) diameter balls and arrange balls on ungreased baking sheets. Flatten balls slightly with the bottom of a drinking glass. Bake in oven for 6 to 7 minutes or until lightly golden around edges. Cool on wire racks.

Makes about 4 dozen.

Simple Yeast Rolls

1 cup (237 ml) warm water, 100° to 110°F (38° to 43°C) .25 ounce (7 g) package active dry yeast 1/4 cup (59 ml) butter, melted and cooled 3 tablespoons (44 ml) sugar 1 teaspoon (5 ml) salt 1 egg 3 to 3 1/2 cups (710 to 828 ml) flour

Pour water into mixing bowl. Add yeast and let dissolve for 5 minutes. Add butter, sugar, salt and egg. Using dough hook, mix on setting 2 for about 30 seconds. Add 3 cups (710 ml) of the flour and mix on setting 4 for about 2 minutes. Add additional flour, if necessary, to make a soft dough. Cover and let rise in a warm place for about 1 hour.

Preheat oven to 350°F (180°C). Stir down the dough and dump onto lightly floured surface. Divide the dough into 4 equal portions; then divide each portion into 4 golf ballsized balls. Place the 16 balls in a greased 9- x 13-inch (23- x 33-cm) baking pan. Let rise in a warm place for about 30 minutes. Bake 25 to 30 minutes.

Makes 16 rolls.

Recipes (cont.)

Sour Cream Coffee Cake

Crumb Topping

1 1/2 cups (355 ml) all-purpose flour 1 1/2 sticks (3/4 cup [177 ml]) unsalted butter, softened 1/3 cup (79 ml) packed light brown sugar 1/3 cup (79 ml) sugar 1 1/4 teaspoons (6.2 ml) ground cinnamon 1 cup (237 ml) pecans, chopped

Cake

1 1/2 sticks (3/4 cup [177 ml]) unsalted butter, softened 1 1/4 cups (296 ml) sugar 1 tablespoon (15 ml) baking powder 3/4 teaspoon (3.7 ml) baking soda 3/4 teaspoon (3.7 ml) salt 4 large eggs 1 tablespoon (15 ml) vanilla 1 1/2 cups (355 ml) sour cream 2 1/4 cups (532 ml) all-purpose flour

Streusel

1/3 cups (79 ml) all-purpose flour 1/2 cup (118 ml) packed light brown sugar, divided 3/4 teaspoon (3.7 ml) ground cinnamon 3 tablespoons (44 ml) cold butter

Crumb Topping: In a small bowl, combine flour, butter, brown sugar, granulated sugar and cinnamon; mix with fork until large crumbs are formed. Add pecans and mix to incorporate.

Streusel: In another small bowl, combine flour, brown sugar, cinnamon and butter. Mix with fork until large crumbs are formed.

Cake: Lower oven rack to lowest position. Preheat oven 350°F (180°C). Grease 10-inch (26-cm) bundt pan with butter.

Using the flat beater, cream butter on medium speed until smooth. Add sugar, baking powder, baking soda and salt. Beat on medium speed for 3 minutes. With mixer on low speed, add in eggs, one at a time, until well blended. Mix in vanilla and sour cream. Gradually add flour. Continue to mix until well blended.

Spread about 2 cups (473 ml) of batter into the bottom of prepared pan. Sprinkle evenly with half of streusel mixture. Repeat. Spread remaining batter over and top with crumb topping.

Bake 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack 30 minutes. Invert cake onto plate and then flip on wire rack with topping side up. Cool completely.

Makes one cake.

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