Hamilton Beach 840113300 User Manual

Cookie Press and
Cake & Food Decorator

840113300

Important Safeguards . . . . . . . . 2

Know Your Cookie Press . . . . . . 2

Operating Instructions . . . . . . . . 4

Cleaning . . . . . . . . . . . . . . . . . . . 7

Recipes. . . . . . . . . . . . . . . . . . . . 9

Customer Service . . . . . . . . . . . 18

In USA: 1-800-851-8900

In Canada: 1-800-267-2826

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IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS!

When using this appliance, basic safety precautions should always be followed, including
the following:

1. Read all instructions.

2. To prevent damage to the motor, do not

immerse motor in water or other liquids.

3. Do not allow dough or batter to run into
the hollow shaft, as damage to the motor
may occur.

4. Do not operate the cookie press with
damaged batteries, motor, or after the
appliance malfunctions or is dropped or
damaged in any manner.

5. Remove batteries when the cookie press
is not in use and before cleaning.

6. Avoid contact with moving parts.

7. Close supervision is necessary when used

by or near children.

8. The use of attachments not
recommended or sold by Hamilton
Beach/Proctor-Silex may damage the
cookie press.

9. For household use only.

10. Do not use outdoors.

11. Do not use appliance for other than

intended purpose.

Know Your Cookie Press

Parts and Features

1. Feet

2. Barrel Cap

3. Disc or Tip

4. Pusher Plate

5. Gear

6. Rod

7. Barrel (tube)

8. Hollow Shaft

9. Motor

10. Button/Trigger

11. Battery Cover/Compartment

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Discs and Tips

Regular Discs

Use discs with stiff dough to prepare cookies, candies, crackers, etc.

Decorator Tip

Use decorator tip with soft dough to
prepare appetizers, candies, and
desserts; to fill pasta; and to garnish
casseroles and desserts.

Filler Tip

Use filler tip with thin mixtures to
fill pastries.

Ribbon

Heart Jewel

Diamond

Snowman

Car Tulip

Shell

Tree

Star Sparkler

Gingerbread

Man

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Operating Instructions

1. Twist the battery cover counterclock­wise and lift it to
remove. Insert four
AA alkaline batteries
into the battery
compartment (see
diagram on unit).

Replace the battery
cover by placing it
off-center (to the right)
and twisting to the left
until it clicks.

2. Turn the gear on the rod so that

one or two threads
can be seen above
the gear.

3. Attach the pusher
plate to the rod on
the end that’s near­est the gear.

4. Insert the rod into the hollow shaft.
Then, line up the
ridges on the inside
of the barrel with the
notches on the
pusher plate. Slide
the barrel onto the
motor. Turn the
barrel clockwise
and lock it into
place.

5. Fill barrel with desired mixture; press

food down lightly to
remove air pockets.
NOTE: Cookie dough
must be freshly
made. Cookie dough
that has been refrig­erated overnight is
not recommended.

6. Select desired disc or tip and place

on filled barrel. Place
barrel cap on barrel
and turn clockwise
to lock into place.

4

To Assemble and Fill

BEFORE FIRST USE: Wash all parts (except motor) in hot, sudsy water, rinse,

and dry thoroughly. Wipe motor with damp cloth and dry thoroughly.

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To Use Discs

All Discs except Ribbon Disc

7. With barrel pointing up, squeeze

trigger until mixture
reaches disc or tip.
Release trigger.
Turn cookie press
over and it is ready
to use.

To Refill Barrel:

1. Unit will indicate it is empty by making

a clicking noise.

2. Remove barrel cap, disc or tip, and

rod/pusher plate.

3. Follow steps 3–7 on pages 4 and 5.

1. When making

cookies, mints,
etc., line up several
ungreased, uncoated
(without non-stick
surface) baking
sheets on work
surface.

2. Stand cookie press
upright on baking
sheet; hold with
one hand.

3. Squeeze trigger
continuously; touch
baking sheet with 3
barrel cap feet for
each cookie, mint,
etc.

4. To make uniform cookies quickly
and easily, establish a rhythm by
counting. For example, “one
thousand one” – touch baking sheet.
“One thousand two” – lift unit and
move. “One thousand three” – touch
baking sheet, etc.
Alternative method: Squeeze then
release trigger for each cookie, mint,
etc.; lift and repeat.

5. Space cookies two inches apart,
mints one inch apart on uncoated
baking sheet.
NOTE: Cookie/mint shapes and
sizes may vary until you develop
your own rhythm. As with any new
appliance, practice with the cookie
press to achieve the best results.

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Ribbon Disc

1. To make cookies, crackers, etc., line

up several ungreased, uncoated bak­ing sheets on work surface.

2. Hold cookie press at a 45 degree
angle to baking sheet.

3. Squeeze trigger continuously.

• When dough starts to come

through the disc, move the unit to
form a 3-inch strip.

• Two-thirds of the way down each
strip, release trigger but continue to
move unit.

• Touch dough with finger or rubber
spatula to break flow of dough.
Move unit to start next strip.

4. When baked. remove cookies,
crackers, etc. from baking sheet.
Place on cooling rack.

Mounds: Using a circular
motion, make mounds of the
desired size and height.
Uses: Appetizers, vegeta­bles, desserts, garnishes,
candies, etc.

Rosettes: Gradually lift unit
straight up until mixture is
desired shape and height.
Uses: Garnishes, appetizers,
candies, etc.

Zigzag lines: Make a series
of small “S” movements to
desired width. Uses:
Appetizers, borders,
garnishes, etc.

Strips: Move unit in a
straight line until mixture is
desired length. Uses:
Desserts, borders, cookies,
pasta. Moving the unit faster
produces a thin strip;
moving it slower produces
a wide strip.

To Use Decorator Tip

Use the filler tip to fill foods such as
donuts, cream puffs, and éclairs.

1. Arrange foods to be filled on baking
sheet.

2. Assemble and fill cookie press with
filling mixture.

3. Hold unit parallel to work surface.

4. Holding food in one hand, insert filler

tip into one side of food. Squeeze
trigger for several seconds, then
release. Remove tip from food.

To Use Filler Tip

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Cleaning

1. Disassemble and wash all parts
except motor in hot, soapy water.
Rinse and dry thoroughly.

• Do NOT wash in an automatic

dishwasher.

• Use a bottle brush to clean the

inside of the barrel.

2. Remove batteries. Wipe motor
with a damp cloth or sponge.
Dry thoroughly.

3. Do not immerse motor in water.
Do not disassemble of attempt to
lubricate the motor.

4. It is recommended that the cookie
press be stored with the batteries
removed.

1. Ingredients (onion, green pepper,
meat, tuna, seafood, cheese, nuts,
hard cooked eggs, cereal, oatmeal,
chocolate chips, raisins, etc.) must
be very finely chopped, minced, or
grated before being added to dough
or mixtures.

2. Packaged ingredients (chopped
nuts, shredded cheese, grated
coconut, etc.) must be very finely
chopped or grated again before
using.

3. Measure flower by lightly spooning
it into measuring cups, then leveling
it off with a straight-edge knife.

4. Sift brown sugar and powdered
sugar before measuring to remove
lumps and ensure a smooth dough.

5. Dough and mixtures should be
pliable before use to extrude easily.

6. If cookie dough is sticky, refrigerate
10-15 minutes before using.

7. Spoon soft mixture into barrel and
press food down lightly.

8. Shape stiff dough into small balls,
drop into barrel and press dough
down lightly to eliminate large air
pockets.

9. The cookie press may be operated
when barrel is partially filled.

10. Once dough or mixtures have been
loaded into barrel, they should be
used immediately.

11. Discs may be changed at any time
whole the barrel is loaded by simply
removing the barrel cap. Do not
touch trigger while changing discs.

12. The number of cookies, crackers,
mints, etc. made from one recipe
will depend on the size of the
cookies, crackers, etc. pressed.
The faster you move the unit, the
smaller the cookies.

13. When using the decorator tip,
release the trigger before you finish
making the desired shape, but con­tinue to move the unit.

14. Stop the flow of dough or mixture
from the decorator tip by quickly
pushing the decorator tip in and out
of the food one time.

15. For best results, use baking sheets
that do not have a non-stick surface
(uncoated).

Operating Tips and Tricks

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Questions & Answers

1. How long will the batteries last?

A set of 4 alkaline batteries will last
through 35 to 40 regular barrels of
stiff dough.

2. How many cookies will one barrel
make?

Approximately 4 dozen cookies can
be made, depending on the disc and
how fast you move the cookie press.

3. Can you use regular AA batteries
in the cookie press instead of
alkaline batteries?

Regular batteries will not provide
as much power and will not last
as long as alkaline batteries.

4. Why won’t cookies and mints cut
off properly?

The dough must be the right
consistency – stiff and pliable – not
crumbly or very soft. Also, the 3
barrel cap feet must touch the
baking sheet in order to form a
cookie or mint. As the unit is lifted
from the cookie sheet, the flow of
dough is cut, forming a cookie or
mint. Be sure to use uncoated,
ungreased baking sheets.

5. Can you decorate a cake with the
cookie press?

The cookie press can be used to
make attractive borders, edges, and
garnishes on cakes and many other
desserts. Stiff icings/frostings work
best.

6. Can you use the cookie press
when the barrel is not full?

Yes. Be sure to follow the assembly
and filling instructions on page 4
and 5.

7. Why won’t the cookie press push
the dough when the barrel is full?

The gear must be turned so that 1–2
threads are showing on the rod (see
step 2 on page 4).

8. Why does the cookie press run
backwards?

The batteries are inserted incorrectly.
See step 1 on page 4 and the
diagram inside the battery
compartment for correct
battery placement.

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Recipes

Appetizers

Crabmeat Canapes

1 can (6 oz.) crabmeat, drained
1 8 oz. package cream cheese, softened
2 tablespoons toasted almonds,

very finely chopped

2 teaspoons green onions,

very finely chopped

Place crabmeat, cream cheese, almonds, onions, and Worcestershire sauce in
food processor or blender. Process until mixture is smooth. Assemble and fill
cookie press with mixture. Using the decorator tip, make mounds, rosettes,
zigzags, or lines on canape bases. Garnish as desired.

Makes 7–8 dozen canapes.

* Cooked lobster, shrimp, or tuna may be substituted for crabmeat.

Deviled Eggs

12 large eggs, hard-cooked
6 tablespoons mayonnaise
1 tablespoon sugar

1

⁄2 tablespoon prepared spicy

brown mustard

Cut eggs in half lengthwise. Remove yolks and place in food processor. Process
until finely chopped. Add mayonnaise, sugar, mustard, salt, and pepper. Process
until smooth. Arrange egg whites on serving plate or tray. Blot tops of eggs with
paper towel to remove any excess moisture. Assemble and fill cookie press with
yolk mixture. Using decorator tip, fill egg whites with mixture. Garnish as desired.

Makes 24 deviled eggs.

2 teaspoons Worcestershire sauce
Canape bases (crackers, cucumber
slices, etc.)

Helpful Hints

• Vary garnishes using: sprigs of
parsley, fresh dill weed, and
watercress; pimento or olive slivers;
chopped chives or nuts.

• Use vegetables, crackers, fried potato
skins, etc. as bases for canapes.

• The following recipes are only a
starting point for the wide variety of
appetizers that can be prepared.
Use these ideas as a guide when
creating your own variations.

1

⁄

4 teaspoon salt

1

⁄8 teaspoon pepper

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1

⁄2 teaspoon salt

1

⁄2 teaspoon pepper

1

⁄2 teaspoon basil

1

⁄4 teaspoon garlic powder

1 jar (31-3⁄

4 oz.) spaghetti sauce

Grated Parmesan cheese

Cheddar Crackers

1

⁄2 cup butter or margarine, softened

1

⁄2 cup vegetable shortening

1 pound sharp cheddar cheese,

finely grated

Place butter and shortening in large mixing bowl. Cream together on medium
high speed. Add cheese and mix well using medium speed. Combine flour, salt,
mustard, and cayenne in separate bowl. Add to the cheese mixture in three (3)
additions, mixing well after each addition. Use low speed. Assemble and fill cookie
press with dough; use ribbon disc. Make 3 inch ribbons on greased, uncoated
baking sheet. Bake at 350°F for 10-12 minutes, or until edges are just starting to
turn brown. Carefully remove from baking sheet. Cool on wire rack. Sprinkle with
paprika if desired.

Makes 8-9 dozen crackers.

Entrees

21⁄2 cups all purpose flour
1 tablespoon salt
1 tablespoon dry mustard

1

⁄8 teaspoon cayenne pepper

Helpful Hints

• Mashed potatoes make attractive
borders or toppings for meat,
seafood, or vegetable casseroles;
stews; or shepherd’s pie. Prepare
mashed potatoes as usual, making
sure they have a smooth thick
consistency. Two cups will fill
barrel. Use decorator tip.

• Butter rosettes are an elegant
addition to dinner parties and buffets.
They also add an artistic touch to

pancakes and waffles at a festive
brunch.

• Use whipped butter or margarine
directly from the refrigerator; 8 oz. will
fill barrel. Refrigerate or freeze
rosettes until serving.

• Cream cheese rosettes are an
attractive replacement for butter
on baked potatoes and other
vegetables.

• Whip cream cheese until fluffy; 12 oz.
fills barrel. Use decorator tip.

Three Cheese Stuffed Shells

1 package (12 oz.) jumbo shell

pasta (about 30), cooked
2 containers (15 oz. each) ricotta cheese
1 package (8 oz.) mozzarella cheese,

finely shredded

1

⁄2 cup grated Parmesan cheese

2 eggs, slightly beaten

Combine ricotta, mozzarella, and Parmesan cheese, eggs, salt, pepper, basil, and
garlic powder in a large mixing bowl. Mix until well blended. Assemble and fill
cookie press with cheese mixture; use decorator tip. Fill shells. Pour thin layer of
spaghetti sauce into a 13 x 9 inch baking pan. Arrange filled shells in a single layer
over sauce. Top with remaining sauce. Sprinkle with Parmesan cheese. Bake at
350°F for 30-40 minutes.

Makes 30 shells (10 servings)

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Twice-Baked Potatoes

8 medium (6-8 oz. each) Russet

potatoes, washed and dried

1

⁄4 cup butter or margarine

Prick potato skins with fork. Bake at 425°F for 60 minutes or until fork tender.
With sharp knife, slice lengthwise to remove top fourth from each potato. Use
spoon to carefully scoop out potatoes to form 6 shells, set aside. Scrape potato
from top quarter, then discard top. Place shells on ungreased baking sheet.
Place potatoes, butter, salt, and pepper in large mixing bowl. Beat until fluffy on
high speed. Add 1⁄4

cup milk, beating until smooth. If potatoes ar too stiff, add

remaining 1⁄

4

cup milk. Mixture should be smooth. Assemble and fill cookie press
with potato mixture; use decorator tip. To fill shells, hold until above potato shell;
squeeze trigger continuously while moving the unit around shell to fill. Repeat with
remaining shells. Sprinkle potatoes with paprika. Bake at 425°F for 10-12 minutes
or until tops are golden.

Makes 6 potatoes (6 servings).
Variations:

Bacon/Onion: Add 4 oz. bacon, cooked, drained and finely crumbled;
1 tablespoon onions finely minced.

Cheese: Add 4 oz. sharp Cheddar cheese, finely grated; 1⁄4

cup parsley,

finely chopped or 1 tablespoon caraway seeds.

Sour Cream/Chives: Substitute 1/2 cup sour cream for butter and milk;
add 2 tablespoons finely chopped chives.

1 teaspoon salt

1

⁄8 teaspoon pepper

1

⁄4

-

1

⁄2

cup milk

Chicken Manicotti

8 manicotti tubes, cooked

1

⁄4 cup butter or margarine

1

⁄2

pound mushrooms, sliced

2 cups cooked chicken, finely chopped

1

⁄2

cup parsley, finely minced

1

⁄2

cup fresh white bread crumbs

1

⁄4

cup onion, finely chopped

Place butter in large fry pan; melt over medium heat. Add mushrooms, saute 5
minutes. Place in food processor or blender; process until smooth. Combine
mushrooms, chicken, parsley, bread crumbs, onion, eggs, salt, thyme,
Worcestershire sauce and pepper in large mixing bowl. Mix until well blended.
Assemble and fill cookie press with mixture; use decorator tip. Insert tip into one
end of manicotti tube; squeeze trigger several times; at same time pull unit back
out of manicotti tube. When one end of manicotti tube is filled, turn tube around
and fill other end. Pour thin layer of tomato sauce into 13 x 9 inch baking pan.
Arrange filled manicotti tubes in single layer over sauce. Top with remaining
sauce. Sprinkle with Parmesan cheese. Bake at 350°F for 30-40 minutes.

Makes 8 manicotti (4 servings)

2 eggs, slightly beaten
1 teaspoon salt
1 teaspoon thyme
1 teaspoon Worcestershire sauce

1

⁄8 teaspoon pepper
3 cups tomato sauce
Grated Parmesan cheese

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