Hamilton Beach Cookie Press and Cake Food Decorator 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
2
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
3
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
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.
5
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.
6
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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