Hamilton Beach 63324, 63325, 63326, 63327, 63328 User Guide

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READ BEFORE USE LIRE AVANT UTILISATION LEA ANTES DE USAR

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

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Stand Mixer

Batteur sur socle

Batidora de pedestal

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

Français .................. 17

Español.................... 31

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IMPORTANT SAFEGUARDS

1. Read all instructions.

2. To protect against risk of electric 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 attachments during operation to reduce risk of injury to persons and/or damage to mixer.

6. Remove attachments from mixer before washing.

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

touch hot surfaces, including stove.

8. 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.

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

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

10. Do not use outdoors.

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 (O) and then remove plug from wall outlet.

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

When using electric appliances, basic safety precautions should always be followed, including the following:

SAVE THESE INSTRUCTIONS!

OTHER CONSUMER SAFETY INFORMATION

This appliance is intended for household use only.

WARNING! Shock Hazard: This appliance has a polarized plug

(one wide blade) that reduces 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.

CAUTION! 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.

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Parts and Features

Mixer Head

Dough Hook

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.

ATTACHMENTS

Attachment Shaft

3.5-Qt. Bowl

Head Lift Button

Speed Control

Suction Cups

Whisk

Flat Beater

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How to Use

Push attachment onto attachment shaft.

Press head lift button.

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

Press head lift button. Tilt mixer head up.

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.

Tilt the mixer head down. CAUTION: Do not place fingers in hinge area.

Cut and Crush Hazard.

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

w WARNING

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How to Use (cont.)

Plug mixer into outlet.

Speed control should always be set on lowest speed for starting, then gradually moved to desired higher speed to avoid splashing ingredients out of bowl.

When finished, turn speed control to OFF (O).

Unplug from outlet.

12 13

NOTE: FOLD setting is manual. To use, turn speed control to FOLD and hold. To stop, release.

Folding is a method used to incorporate more air into the mixtures. Slowly add food to be folded in while pulsing the FOLD setting on and off. Fold just until mixture is combined. Do not overmix, since that would dispel the air. Used for folding in whipped cream or egg whites.

To remove attachment, pull straight down.

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Mixing Guide

The following mixing guide is a suggestion for selecting mixing speeds. Begin on Speed 1 and increase to desired speed, depending on the recipe consistency.

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

• Always stay near mixer during use.

• To begin mixing, use the lower speeds 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 Speed 1 for low speed, Speed 4 for medium speed, and Speed 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.

FOOD

Cakes (mixes and from scratch) Cookie Dough Mashed Potatoes Frosting Egg Whites (for meringues, etc.) Whipped Cream Instant Pudding Bread

General Mixing Tips

ATTACHMENT

Flat Beater Flat Beater Flat Beater Flat Beater

Whisk Whisk Whisk

Dough Hook

SPEED

1–3 2–4 2–4 1–6 5–6 5–6 1–6 1–2

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Flat Beater Tips

Dough Hook Tips

Flat beater is used for most of your mixing needs. Use the flat beater attachment 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 is for recipes that requires kneading.

• The mixer head locks down for thorough mixing.

• When mixing thin batters, use medium speeds and frequently stop the mixer to scrape the sides of the bowl with a spatula. Place liquid ingredients in the bowl first and then add dry ingredients.

• Always stay near mixer during use.

• If a spoon is accidentally caught in an attachment or the motor stalls, turn the speed 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.

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• 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 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.

Whisk Tips

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 SPEED

2 to 4 egg whites up to 6

6 or more egg whites up to 5

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 SPEED

1 cup up to 6 1 pint up to 5

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.

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Cleaning

1 2

Electrical Shock Hazard.

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

w WARNING

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

Whisk

Bowl

Flat Beater

Dough Hook

DISHWASHER-SAFE

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

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PROBLEM

Food is not mixed.

Food splatters during mixing.

Mixer “walks” on counter during mixing.

PROBABLE CAUSE

• Place liquid ingredients in bowl before adding dry ingredients.

• Stop mixer and scrape sides of bowl.

• Increase speed.

• 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 suction cups to grip countertop and reduce mixer movement.

Troubleshooting

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Recipes

Chocolate Velvet Layer Cake

2 cups (500 ml) cake flour 1/2 cup (125 ml) unsweetened baking cocoa 2 teaspoons (10 ml) baking soda 1/4 teaspoon (1.25 ml) salt 10 tablespoons (150 ml) butter, room temperature 2 cups (500 ml) light brown sugar, packed 2 eggs 1 teaspoon (5 ml) vanilla 3/4 cup (175 ml) sour cream 3/4 cup (175 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 attachment, 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- x 3-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 (80 ml) butter, room temperature 2 1/2 cups (625 ml) confectioners’ sugar 3/4 cup (175 ml) unsweetened baking cocoa 1/4 cup (60 ml) milk 1 to 2 tablespoons (15 to 30 ml) cold brewed coffee 1 teaspoon (5 ml) vanilla

Using flat beater attachment, 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.

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Recipes (cont.)

Best Ever Sugar Cookies

2 1/2 cups (625 ml) all-purpose flour 1 teaspoon (5 ml) baking powder 1/2 teaspoon (2.5 ml) baking soda 1/4 teaspoon (1.25 ml) salt 1/4 teaspoon (1.25 ml) nutmeg 3/4 cup (175 ml) butter, softened 3/4 cup (175 ml) sugar 1 egg 1 teaspoon (5 ml) vanilla 1/4 cup (60 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.

Magic Cookies

1 cup (250 ml) butter 1 cup (250 ml) sugar 1 cup (250 ml) light brown sugar 2 eggs 2 cups (500 ml) flour 1 teaspoon (5 ml) baking soda 1/2 teaspoon (2.5 ml) baking powder 1/2 teaspoon (2.5 ml) salt 2 cups (500 ml) oatmeal 1 tablespoon (15 ml) vanilla 12 ounces (350 g) chocolate chips 1 1/2 cups (375 ml) coconut

Preheat oven to 350°F (180°C). With flat beater attachment, 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.

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Recipes (cont.)

Sour Cream Coffee Cake

Crumb Topping

1 1/2 cups (375 ml) all-purpose flour 1 1/2 sticks (3/4 cup [175 ml]) unsalted butter, softened 1/3 cup (80 ml) packed light brown sugar 1/3 cup (80 ml) sugar 1 1/4 teaspoons (6.25 ml) ground cinnamon 1 cup (250 ml) pecans, chopped

Cake

1 1/2 sticks (3/4 cup [175 ml]) unsalted butter, softened 1 1/4 cups (310 ml) sugar 1 tablespoon (15 ml) baking powder 3/4 teaspoon (3.75 ml) baking soda 3/4 teaspoon (3.75 ml) salt 4 large eggs 1 tablespoon (15 ml) vanilla 1 1/2 cups (375 ml) sour cream 2 1/4 cups (560 ml) all-purpose flour

Streusel

1/3 cups (80 ml) all-purpose flour 1/2 cup (125 ml) packed light brown sugar, divided 3/4 teaspoon (3.75 ml) ground cinnamon 3 tablespoons (45 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 attachment, 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 (500 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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Recipes (cont.)

Simple Yeast Rolls

1 cup (250 ml) warm water, 100° to 110°F (38° to 43°C) .25-ounce (8-g) package active dry yeast 1/4 cup (60 ml) butter, melted and cooled 3 tablespoons (45 ml) sugar 1 teaspoon (5 ml) salt 1 egg 3 to 3 1/2 cups (750 to 875 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 speed 2 for about 30 seconds. Add 3 cups (750 ml) of the flour and mix on speed 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- x 5-cm) baking pan. Let rise in a warm place for about 30 minutes. Bake 25 to 30 minutes.

Makes 16 rolls.

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Notes

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