Hamilton Beach 70930, 70935 User Manual
Spiralizer
Spiraleur
Rallador de
Verduras
en Espiral
English ...................... 2
Français .................. 13
Español ................... 24
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 (
EE. UU.)
o
www.hamiltonbeach.com.mx (México)
para ver otros productos de Hamilton Beach
o para contactarnos!
Questions?
Please call us – our friendly
associates are ready to help.
USA: 1.800.851.8900
¿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.
Questions ?
N’hésitez pas à nous appeler –
nos associés s’empresseront
de vous aider.
CAN : 1.800.267.2826
840275901 ENv13.indd 1 12/19/2016 1:19:30 PM
2
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. 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 contacting moving parts.
6. Keep hands and utensils away from moving cones while
processing food to reduce the risk of severe personal injury and/
or damage to the appliance. A rubber scraper may be used but
ONLY when the spiralizer is not running.
7. The use of attachments not recommended or sold by the
appliance manufacturer for use with this model may cause fire,
electric shock, or injury.
8. Blades are sharp; handle cones with care. Store out of reach of
children.
9. Do not use over a stove or other heat source.
10. Do not use outdoors.
11. Do not let cord hang over edge of table or counter.
12. Do not let cord contact hot surfaces, including the stove.
13. Do not place appliance on or near a hot gas or electric burner, or
in a heated oven.
14. Unplug from outlet when not in use, before approaching, putting
on or taking off parts, and before cleaning.
15. 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.
16. Never feed food by hand. Always use food pusher.
17. Operating time cannot exceed 3 minutes per use.
18. To reduce the risk of injury, never place cones on base without
first putting cone holder properly in place.
19. Do not attempt to defeat the food chute interlock mechanism.
20. Be certain cover is locked in place before operating appliance.
SAVE THESE INSTRUCTIONS
840275901 ENv13.indd 2 12/19/2016 1:19:30 PM
3
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.
WATTAGE/PEAK POWER INFORMATION
The marked rating of the Spiralizer is determined by Underwriters
Laboratories as the maximum stabilized power consumption of the
Spiralizer under a loaded condition.
This machine is equipped with motor overload protection. If the
motor stops during operation due to overheating, unplug and allow
it to cool down for 15 minutes. Plug machine back in to resume
normal operation.
840275901 ENv13.indd 3 12/19/2016 1:19:30 PM
4
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
BEFORE FIRST USE: Wash all parts except the base before first
use. See “Cleaning and Storage” instructions.
Food Pusher
Food Chute
Cone Holder
Base
CONE USE
Rounded Grating Blade*:
Makes continuous spaghettishaped noodles.
Thin Julienne Blade*:
Makes continuous linguini-shaped
noodles.
Thick Julienne Blade*:
Makes continuous fettuccineshaped noodles.
Ribbon Blade*:
Makes continuous wide cuts.
The Spiralizer has 4 different cutting
cones. Cones may vary by model.
See the Foods to Spiralize for more information.
Bowl
ON/OFF
Switch
Bowl Lid
(on some models)
Cleaning Brush
(on some models)
Cord Storage Area
(in back of base)
840275901 ENv13.indd 4 12/19/2016 1:19:30 PM
5
How to Assemble How to Spiralize
1. Plug into outlet.
2. Place the food in center of the food
chute. Process only one piece of food at
a time.
3. Press food pusher grip securely into
food by pushing down on the food
pusher.
4. Turn on the Spiralizer.
5. Apply light, constant pressure to food
pusher while processing food. Allow the
food pusher and motor to work at their
own pace.
6. Keep processing until food stops being
cut. About 1 inch (2.5 cm) of food will
always remain unprocessed.
7. Remove the small cone-shaped piece of
food left on the food pusher grip. Use as
a snack or add to stock, soup, or salads.
8. Check cone before spiralizing more
food. If pulp is caught in cone, clean
with the brush and rinse.
9. Unplug.
NOTES:
• If grip is spinning on top of food, the food pusher has lost its grip
on the food. Stop the motor. Remove the food, cut a flat edge on
the food, and try again.
• Pressing harder will not speed up the process or make the
Spiralizer cut better. The cone and cone holder turn, not the food.
• Do not lift up the food pusher during processing. This can cause
the food pusher to lose its grip on the food.
1. With the pointed end of cone down,
place selected cone into cone holder.
Ensure that the cone is level inside the
cone holder. Tabs must be inserted
between notches.
2. Place cone holder with inserted cone
into the base.
3. Place food chute onto base. Turn food
chute clockwise until it locks into place.
4. Slide the food pusher into the food
chute.
5. Place processing bowl between the feet
of the base.
w CAUTION
Cut Hazard.
• Blades are sharp; handle cones with care.
• Inspect parts before use. Do not use if parts are cracked, bent,
or damaged.
• Do not place fingers or utensils into the cones while in use.
840275901 ENv13.indd 5 12/19/2016 1:19:31 PM
6
Foods to Spiralize
Type • Choose firm vegetables and fruits such as apples,
carrots, beets, butternut squash, cucumbers, jicama,
pears, parsnips, potatoes, rutabaga, sweet potatoes,
turnips, yellow squash, zucchini.
• Avoid soft or overripe foods.
Size • Select foods that are at least 1 inch (2.5 cm) in diameter.
• Small foods like radishes will spiralize but will not yield a
great amount.
• Large-diameter foods should be trimmed to fit the chute.
Shape • Symmetrical solid foods are the best choice.
• Foods that are hollow like bell peppers or with
multilayers such as onion and leeks are not good choices
for spiralizing.
Prep • Peel any tough skin; remove stems, seeds and pits.
• Cut or trim large items to fit the diameter of the food
chute.
• Any length of food can be spiralized.
1. Start by choosing the best foods for spiralizing. See the list at
left. Here is a general rule: think about what foods will work on a
manual food grater. If you can grate a food, it should spiralize well.
2. Solid fruits or vegetables work better than those that have seeds.
Seeds get caught in the blade and will not make uniform spirals.
For vegetables such as butternut squash, use the solid part and
save the end with seeds for another use.
3. Size does matter. The best foods for spiralizing are the ones that
most closely fit the size of the food chute.
4. When making ribbons, symmetrical foods (like zucchini or
cucumbers) will give better results. Large foods can be cut to fit
the food chute but ribbons may not be as uniform or pretty.
5. Scrub or peel your veggies and fruit before spiralizing. When
practical, you should peel the food. Peels add to the pulp that can
get caught in the blade. Zucchini, yellow squash, cucumbers and
apples are examples that you could leave unpeeled.
6. Center the item in the Spiralizer for more even cutting. Foods that
are held vertically with the food pusher will give the best results.
7. Apples, pears, and potatoes are examples of foods that turn brown
quickly when cut. Sprinkle fruit with lemon juice and place potatoes in
water until ready to use. Be sure to pat dry thoroughly with paper towels.
8. Spiralized fruit and veggies can be eaten raw or cooked. Most noodles
can be stored 2 to 3 days in the refrigerator in covered containers.
9. Dry the noodles with paper towels before serving or if you decide
to blanch them in water to avoid watery sauces. Reduce sauces
before topping vegetable noodles to prevent thinned-down sauces.
10. Spiralized vegetables and fruit will be processed in very long strands.
Use a knife or scissors to cut the vegetables into serving-size pieces.
11. Use tongs or a pasta fork to serve the noodles.
12. The leftover piece from processing can be eaten as a snack or
saved to use in soups, sauces, or salads.
Successful Spiralizing
840275901 ENv13.indd 6 12/19/2016 1:19:31 PM
7
Cleaning and Storage
w WARNING
Electrical Shock Hazard.
Disconnect power before cleaning. Do not immerse Spiralizer,
cord, or plug in any liquid.
w CAUTION
Cut Hazard.
Blades are sharp; handle cones with care.
1. Unplug. Disassemble the Spiralizer by removing the food pusher
from the food chute.
2. Turn food chute counterclockwise until it unlocks from the base.
3. Carefully remove the cone from the cone holder by pushing
upward from the bottom of the cone to avoid contact with the
blade. Remove cone holder from the base.
4. Wipe base with a damp cloth. Never place in water or rinse under
running water or other liquid.
5. Wash container, food pusher, lid, and cones in hot, soapy water
or place in top rack of the dishwasher. To prevent injury from
blades in cones, never place cones in sink of soapy water where
they are not visible.
6. Use the brush to clean the cones. Rinse and dry.
7. For storage, place cones point-side up
in bowl and flip the food chute upside
down into the base. Insert pusher into
chute. For models with bowl lid, store
cones in bowl and place lid on top of
food chute and pusher.
Troubleshooting
Unit will not turn on.
• Food chute is not locked in place. Ensure that the cone is level inside
the cone holder. Tabs must be inserted between notches. Place food
chute onto base. Turn clockwise until it locks into place.
• This machine is equipped with motor overload protection. If the motor
stops during operation due to overheating, unplug and allow it to
cool down for 15 minutes. Plug machine back in to resume normal
operation.
No food is coming out of the cone.
• The food pusher grip is not securely pressed into the food. Press firmly
and make sure grip is inserted into food. If grip is spinning on top of
food, the food pusher has lost its grip on the food. Stop the motor.
Remove the food, cut a flat edge on the food, and try again.
Excessive force is required to process food or no food is coming out of
the cone.
• Pulp has clogged the blade. Carefully remove cone as directed in the
“Cleaning and Storage” section. Clean with the brush and try again. Or,
the food pusher has lost its grip on the food. See above.
Food won’t spiralize. Food mashes or breaks apart.
• Some soft or overripe foods may not be suitable for spiralizing. Choose
firm foods. See Foods to Spiralize on page 6 for suggestions. A success
tip is to think of foods that can be grated on a manual food grater. If a
food can be grated, it is appropriate for spiralizing.
• Not pressing hard enough or pressing too hard. Apply light, constant
pressure to food pusher while spiralizing. Allow the Spiralizer to work at
its own pace. NOTE: Pressing harder will not speed up the process or
make the Spiralizer cut better.
• Food is not centered in the food chute. Stop the motor. Cut a flat edge
and try again. Best results occur when the food most closely fits the
size of the food chute and when it is held vertically with the food pusher
securely inserted in the end, not allowing the food to fall over on its
side.
840275901 ENv13.indd 7 12/19/2016 1:19:31 PM
8
Recipes
Lemon Garlic Shrimp and Veggie Pasta
Ingredients:
2 large zucchini
2 large yellow squash
2 large thick carrots, peeled
3/4 cup (177 ml) butter
4 cloves garlic, minced
1 tablespoon (15 ml) cornstarch
1/2 cup (118 ml) chicken broth plus 2 tablespoons (30 ml), divided
1 pound (454 g) (20 to 24 count) peeled and deveined shrimp
1/4 cup (59 ml) lemon juice
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) coarse black pepper
2 tablespoons (30 ml) drained capers
1 teaspoon (5 ml) lemon zest
Chopped fresh parsley
Directions:
1. Using a Spiralizer, make spirals of zucchini, yellow squash and
carrots.
2. Fill a large saucepan two-thirds full of water. Over high heat, boil
water. Add zucchini, yellow squash and carrots spirals. Cook until
tender, about 15 seconds. Drain and cover to keep warm.
3. In a large skillet over medium-high heat, melt butter. Add garlic
and cook until tender, 1 to 2 minutes.
4. In a small bowl, dissolve cornstarch in 2 tablespoons (30 ml)
chicken broth. Add to skillet with shrimp, remaining chicken broth,
lemon juice, salt and black pepper. Cook until shrimp are opaque
throughout and sauce is thickened, about 2 minutes.
5. Stir in capers and lemon zest. Serve over veggie pasta.
6. Sprinkle with parsley before serving.
Serves: 4–6
Potato and Egg Nests
Ingredients:
1 large (10 ounces [285 g]) Russet potato
2 tablespoons
(30 ml) finely chopped onion
1 tablespoon (15 ml) vegetable oil
1/4 teaspoon (1.3 ml) salt
1/4 teaspoon (1.3 ml) ground black pepper
2 large eggs
Chopped chives
Coarse black pepper
Directions:
1. Heat oven to 400°F (204°C).
2. Using a Spiralizer, cut potato in spirals. Place potato spirals in
paper towels and squeeze out the moisture. Repeat until potato
spirals are dry.
3. Place a small (6 1/2-inch [16.5-cm]) cast iron skillet in the oven
to heat for 10 minutes.
4. In the meantime, in a large bowl, stir potato spirals, onion,
vegetable oil, salt and ground black pepper until well blended.
5. Spray hot skillet with nonstick cooking spray. Add potato
mixture to skillet and move mixture up the side.
6. Bake until the edge is slightly brown and crisp, 23 to
25 minutes. Remove from oven and add eggs to the potato
mixture.
7. Bake until eggs are cooked to desired doneness, an additional
10 to 12 minutes. Garnish with chopped chives and coarse
black pepper.
Serves: 1–2
Suggested Cone: Rounded Grating Blade
840275901 ENv13.indd 8 12/19/2016 1:19:31 PM
9
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, cut in strips
2 tablespoons (30 ml) sesame oil
2 tablespoons (30 ml) fish sauce
2 tablespoons (30 ml) rice vinegar
2 tablespoons (30 ml) soy sauce
2 cloves garlic, minced
2 teaspoons (10 ml) grated ginger
2 teaspoons (10 ml) honey
1/2 teaspoon (2.5 ml) dried crushed red pepper
1/2 teaspoon (2.5 ml) coarse black pepper
Directions:
1. Using a Spiralizer, make spirals of cucumber, squash and
carrot; set aside. In a large bowl, stir together cucumber,
squash, carrot, chicken, almonds, cilantro and basil.
2. In a small bowl, stir oil, fish sauce, vinegar, soy sauce, garlic,
ginger, honey, crushed 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 a Spiralizer, make spirals of zucchini and yellow squash.
2. Fill a large saucepan two-thirds full of water. Over high heat,
boil water. Add zucchini and yellow squash spirals. Cook until
tender, about 15 seconds. Drain and cover to keep warm.
3. In large skillet over medium-high heat, cook 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.)
Suggested Cone: Thin Julienne Blade
840275901 ENv13.indd 9 12/19/2016 1:19:31 PM
10
Zucchini Noodles With Salsa and Feta
Ingredients:
4 medium zucchini
1 tablespoon
(15 ml) olive oil
1 large onion, chopped
2 cloves garlic, chopped
4 pounds (1.8 kg) plum tomatoes, cored and chopped
1 small jalapeno pepper, chopped
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) cumin
1/2 teaspoon (2.5 ml) coarse black pepper
1/2 cup (118 ml) fresh cilantro, chopped
3 ounces (85 g) feta cheese, crumbled
Directions:
1. Using a Spiralizer, make spirals of zucchini; set aside.
2. In a large skillet over medium-high heat, heat oil. Add onion and
garlic. Cook until tender, 1 to 2 minutes.
3. Add tomatoes, jalapeno, salt, cumin, black pepper and cilantro.
Cook until tomatoes are tender, about 5 minutes.
4. Fill a large saucepan two-thirds full of water. Over high heat,
boil water. Add zucchini spirals. Cook until tender, about
15 seconds.
5. Drain and arrange on plates.
6. Top with warm salsa and sprinkle with feta cheese.
Serves: 4–6
Sweet Potato, Sausage and Spinach Parmesan Dinner
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 crushed red pepper
1 cup (237 ml) chicken broth
2 cups (473 ml) baby spinach
1 cup (237 ml) grated Parmesan cheese
1 cup (237 ml) fresh basil leaves, sliced
Directions:
1. Using a Spiralizer, make spirals of sweet potatoes; set aside.
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 crushed red
pepper. Add broth and cook until sweet potatoes are cooked
through, 8 to 10 minutes.
4. Add spinach, Parmesan cheese and basil to Dutch oven. Toss
mixture until well blended.
Serves: 4
Recipes (cont.)
Suggested Cone: Thick Julienne Blade
840275901 ENv13.indd 10 12/19/2016 1:19:31 PM
11
Beets With Orange and Goat Cheese Salad
Ingredients:
2 pounds (907 g) fresh beets (about 6 medium), peeled
3 teaspoons
(15 ml) salt, divided
6 tablespoons (89 ml) fresh orange juice
1/2 cup (118 ml) vegetable oil
2 tablespoons (30 ml) rice vinegar
2 tablespoons (30 ml) honey
1 tablespoon (15 ml) fresh thyme leaves
1 clove garlic
1/2 teaspoon (2.5 ml) coarse black pepper
Salad greens
2 medium oranges, sectioned
1/2 cup (118 ml) crumbled goat cheese
1/2 cup (118 ml) chopped walnuts, toasted
Directions:
1. Using a Spiralizer, make ribbons of beets.
2. Fill a large saucepan two-thirds full of water and 2 teaspoons
(10 ml) salt. Over high heat, boil water. Add beets and cook
until tender, 1 to 2 minutes.
3. Chill in an ice bath. Drain and dry ribbons with paper towels.
4. To make dressing, in a single-serve blender, add orange juice,
oil, vinegar, honey, thyme leaves, garlic, 1 teaspoon (5 ml) salt
and coarse black pepper. Blend until slightly thickened.
5. On a salad plate, arrange fresh greens, beets and orange
segments. Top with goat cheese and toasted walnuts.
Serves: 8
Apple Crumb Tart
Ingredients:
1 refrigerator pie crust, room temperature
1/2 cup
(118 ml) all-purpose flour
1/2 cup (118 ml) old-fashioned oats
3 tablespoons (44 ml) packed light brown sugar
2 tablespoons (30 ml) sugar, divided
1 1/4 teaspoons (6.3 ml) ground cinnamon, divided
1/4 cup (59 ml) cold butter, sliced
5 small green apples, peeled and cored
Directions:
1. Heat oven to 425°F (218°C). Line a large cookie sheet with
parchment paper. Place the pie crust in the center of the cookie
sheet and unroll.
2. In a food processor bowl, combine flour, oats, brown sugar,
1 tablespoon (15 ml) sugar and 1 teaspoon (5 ml) cinnamon by
pulsing a few times to blend.
3. With the food processor running, add butter through the food
chute and blend until crumbs form. Set aside.
4. Using a Spiralizer, make ribbons of apples. Place apple ribbons
in center of pie crust, leaving 1 1/2 inches (3.8 cm) around the
edge.
5. In a small bowl, stir remaining 1 tablespoon (15 ml) sugar and
1/4 teaspoon (1.3 ml) cinnamon until blended. Sprinkle over
apples.
6. Fold 1 1/2-inch (3.8-cm) crust up around apple ribbons,
pinching while folding. Top apple ribbons with reserved crumb
mixture.
7. Bake until crust and crumb topping are browned, 25 to
30 minutes.
Serves: 8
Recipes (cont.)
Suggested Cone: Ribbon Blade
840275901 ENv13.indd 11 12/19/2016 1:19:31 PM
Loading...