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INSTRUCTIONS AND RECIPES
MODEL NO. 2503
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety instructions should always
be followed including the following:
l
Read all instructions before using the hand mixer.
l
To protect against risk of electrical shock, do not put hand mixer in
water or other liquid.
l
Close supervision is necessary when hand mixer is used by or near
children.
l
Unplug from outlet while not in use, before putting on or taking off
parts and before cleaning.
l
Avoid contacting moving parts. Keep hands, hair, clothing, as well as
spatulas and other utensils away from beaters during operation to
reduce the risk of injury to persons and/or damage to the hand mixer.
l
Do not operate hand mixer with a damaged cord or plug or after the
appliance malfunctions, or is dropped or damaged in any manner.
Return appliance to the Sunbeam Appliance Service Center for
examination, repair or electrical or mechanical adjustment.
l
The use of attachments not recommended or sold by Sunbeam
Household Products may cause fire, electrical shock or injury.
l
Do not use outdoors.
l
Do not let cord hang over edge of table or counter or touch hot
surfaces, including the stove.
l
Remove beaters from hand mixer before washing.
l
Do not place hand mixer on or near a hot burner, or in a heated oven.
l
Do not use hand mixer for other than intended use.
l
Do not leave hand mixer unattended while in operation.
SAVE THESE INSTRUtTlONS
NOTE:
This ap
This hand mixer is intended for household use only.
other). T
liance has a polarized plug one blade is wider than the
b
o reduce the risk of shock, t is plug is intended to fit in a
polarized outlet only one way. If the
reverse the plu
lug does not fit in the outlet,
7
. If It still does not fi , contact a qualified electriclan. P
Do not attempt o defeat this safety feature.
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Thank you for purchasing the Oster Designer Hand Mixer. Before you use this product for the first time,
please take a few moments to read these instructions and keep it for reference and enjoyment of the
recipes. Pay particular attention to the Safety Instructions provided. Please review the product service
and warranty statements.
For your future reference, please note:
Date product received:
Service number:
(located on the bottom of the mixer)
FEATURES
The Oster Designer Hand Mixer has been designed to assist you in preparing delicious foods
Beater Eject Button
This Oster Hand Mixer features a large and conveniently located beater eject button. The design allows
for a smooth push of the thumb to release the beaters. You will NOT notice a definite “click.”
Burst of Power@
The Burst of Power feature allows for an added boost to the maximum power level at the press of the
button. During especially heavy mixing tasks, press the button to drive through the mixture with ease.
Once the button is released, the mixer will return to the set speed setting.
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Beaters
The open beater design allows for thorough, fast mixing results for all types of batters, and easy clean
up, The beaters are dishwasher safe.
Handle
The handle has been designed for comfort to prevent fatigue of the hand during heavy or long mixing
tasks.
Using Your Hand Mixer
Before using your mixer for the first time, wash the
beaters
in hotLsoapy water, or the dishwasher. Rinse
and dry.
Be sure speed control is in the “OFF” or “0” position and unplugged from an electrical outlet. Insert
beaters one at a time, by placing stem end of beaters into the opening on the bottom of the mixer. Turn
beater slightly and push in until beater clicks into position. Plug cord into 120 volt, 60 Hz, AC.
electrical outlet.
Mixing:
Slowly guide mixer around sides and through center of bowl, going in the same direction. Be careful
not to overbeat the mixture. Overbeating tends to make some mixtures tough.
Whenever scraping of the bowl is required, stop the mixer and scrape sides and bottom of bowl with a
rubber spatula as needed. Turn speed control to “OFF” or “0” and rest mixer on its heel rest while
adding ingredients. Be sure to position beaters over mixing bowl so any drippings will fall back into
mixing bowl.
When mixing is complete, set speed control to “l”, raise beaters slowly from batter to clean off
clinging food. Be sure to turn unit to “0” before raising beaters completely out of mixing bowl.
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Speed Guide For Hand Mixer
Speed
Mixing tasks
1 Fold
Use when stirring liquid ingredients or when a gentle action is
required. Use when folding two portions of a recipe together such as a
beaten egg into a batter.
2 Stir Use when mixing dry and liquid ingredients together alternately in a
recipe.
Use when preparing any of the ready-prepared or packaged instant
puddings.
3 Mix Use when a recipe calls for combining ingredients together.
Use for quick breads or muffins that require a brisk action, just enough
to blend.
4 Blend Use when preparing cake mixes or for directions calling for medium
speed.
5 Beat
6 Whip
Use to cream butter and sugar together.
Use when preparing a frosting from a recipe or package.
Use when whipping cream for desserts.
Use to mash potatoes to develop a light and fluffy texture.
Use when whipping egg whites.
Ejecting Beaters:
Be sure speed control is at the “OFF” or “0” position and cord is removed from electrical outlet. Scrape
off any excess batter with a rubber spatula. Grasp the stems of the beaters with your hand and press the
beater eject button. Beaters will release into your hand.
CARING FOR YOUR MIXER
Cleaning:
Wash the beaters before and after use. Rinse and dry. Beaters may be washed in a dishwasher. After
removing cord from electrical outlet, clean mixer head with a damp cloth and wipe dry. DO NOT
IMMERSE MIXER IN WATER. Avoid the use of abrasive cleaners that will mar the finish of your mixer.
The motor of your mixer has been carefully lubricated at the factory and does not require any additional
lubricant.
Storage:
Coil the electrical cord of the hand mixer with a plastic twist fastener. Store the mixer on its heel rest in
a clean, dry location such as a cabinet or shelf. Store beaters in a drawer.
Maintenance:
Other than the recommended cleaning, no further user maintenance should be necessary. If for any
reason your hand mixer should require repairs, do not try to fix it yourself. Send it to the Sunbeam
Appliance Service Station.
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RECIPES
These delicious recipes from Gold Medal@ Flour were especially developed for the
Oster Designer Hand Mixer.
Tropical Toffee Bars
i/4 cup (l/2 stick) margarine or butter, softened
1 cup Gold Medal@ all-purpose flour
i/4 cup shortening Macadamia-Coconut Topping (below)
l/2 cup packed brown sugar
Heat oven to 350”. Beat margarine, shortening and brown sugar in medium bowl on medium speed
until thoroughly mixed. Beat in flour until blended. Press dough in bottom of ungreased rectangular
pan, 13x9~2 inches. Bake 10 minutes. Spread with topping. Bake 25 minutes longer or until topping
is golden brown; cool slightly. Cut into 3x1-inch bars. 32 bars.
Macadamia-Coconut Topping
2
eggs
1 cup packed brown sugar
1 teaspoon vanilla
2 tablespoons Gold Medale all-purpose flour
1 teaspoon baking powder
i/2 teaspoon salt
1 cup chopped macadamia nuts
1 cup shredded coconut
Beat eggs in medium bowl on medium speed. Beat in remaining ingredients on low speed.
High Altitude Directions (3500 to 6500 feet): Increase first bake time to 12 minutes. Decrease the
1 cup brown sugar in Macadamia-Coconut Topping to 314 cup.
Fluffy White Frosting
1 l/2 cups sugar
l/3 cup water
l/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla
Beat sugar, water, cream of tartar and egg whites in top of double boiler on high speed 1 minute.
Place over boiling water. Beat on high speed 7 minutes; remove pan from boiling water. Add vanilla.
Beat on high speed 2 minutes longer. Frosts a 13x9-inch cake or fills and frosts two 8- or g-inch cake
layers.
High Altitude Directions (3500 to 6500 feet): No changes needed.
@Reg. TM. of General Mills, Inc.
Page 7
Fruit Swirl Coffee Cake
1 l/2 cups sugar 1 teaspoon almond extract, if desired
l/2 cup (1 stick) margarine or butter, softened
4 eggs
l/2 cup shortening 3 cups Gofd Medal@ all-purpose flour
1 l/2 teaspoons baking powder
1 can (21 ounces) apricot, blueberry or cherry
1 teaspoon vanilla pie filling
Glaze (below)
Heat oven to 350”. Generously grease jelly roll pan, 15 1/2x10 1/2x1 inch, or 2 square pans, 9x9x2
inches. Beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in large
bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping
bowl occasionally. Beat in flour until blended. Spread 2/3 of the batter in jelly roll pan or l/3 in each
square pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling.
Bake 40 to 45 minutes or until cake springs back when touched lightly. While warm, drizzle with
Glaze. Cut coffee cake in jelly roll pan into 2 1/2x2-inch bars; cut coffee cake in square pans into
2 3/4-inch squares. 30 bars or 18 squares.
Glaze
Mix 1 cup powdered sugar and 1 to 2 tablespoons milk thoroughly.
High Altitude Directions (3500 to 6500 feet): Heat oven to 375”. Generously grease 2 square
pans, 9x9x2 inches. Decrease sugar to 1 l/4 cups and baking powder to 1 teaspoon. Spread 1 l/2
cups batter in each pan; spread with pie filling. Continue as directed. Bake about 40 minutes.
Chocolate Chip Cookies
1 cup packed brown sugar
314 cup granulated sugar
1 cup (2 sticks) margarine or butter, softened
1 teaspoon vanilla
2 eggs
2 112 cups Gold Medal@ all-purpose flour
314 teaspoon baking soda
314 teaspoon salt
1 package (12 ounces) semisweet chocolate
chips
1 cup chopped walnuts, if desired
Heat oven to 375”. Beat sugars and margarine in large bowl on medium speed about 3 minutes or
until fluffy. Beat in vanilla and eggs. Beat in flour, baking soda and salt until blended. Stir in chocolate
chips and walnuts. Drop dough by 114 cupfuls about 2 inches apart onto ungreased cookie sheet.
Bake 11 to 14 minutes or until edges are light brown. Cool 3 minutes before removing from cookie
sheet. Cool on wire rack. About 18 cookies.
Chocolate Chip Bars:
Press dough in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 17 to 22 minutes or until light
brown; cool. Cut into 2 1/2x1 I/2-inch bars. 48 bars.
High Altitude Directions (3500 to 6500 feet): Increase flour to 2 2/3 cups. Decrease baking soda to
I/4 teaspoon. Bake 12 to 15 minutes.
@Reg. T.M. of General Mills, Inc.
Page 8
Chocolate Fudge Marble Cake
2 113 cups Gold Medal@ all-purpose flour
1 112 cups sugar
112 cup shortening
314 cup buttermilk
112 cup water
112 cup chocolate-flavored syrup
1 teaspoon baking soda
1 teaspoon salt
112 teaspoon baking powder
1 teaspoon vanilla
2 eggs
l/2 cup chocolate-flavored syrup
Chocolate Cream Frosting (below)
1 to 2 tablespoons chocolate-flavored syrup
Heat oven to 350”. Grease and flour rectangular pan, 13x9~2 inches, or 2 round pans, 9x1 l/2
inches. Beat all ingredients except 112 cup chocolate syrup, the frosting and 1 tablespoon chocolate
syrup on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes,
scraping bowl occasionally; reserve 112 cup batter. Pour remaining batter into pan(s).
Mix remaining 112 cup syrup into reserved batter. Pour over batter in rectangular pan (or pour half of
the mixture over batter in each round pan). Cut through batter several times for marbled effect. Bake
rectangle about 40 minutes, g-inch rounds about 35 minutes or until toothpick inserted in center
comes out clean. Cool round pans 10 minutes; remove from pans. Cool completely. Frost rectangle
or fill and frost layers with Chocolate Cream Frosting; drizzle 1 to 2 tablespoons chocolate syrup over
top. Refrigerate any remaining cake.
Chocolate Cream Frosting:
Beat 1 cup whipping (heavy) cream and l/4 cup chocolate-flavored syrup in chilled bowl on high
speed until stiff.
High Altitude Directions (over
3500
feet):
Not recommended for use.
Creamy Vanilla Frosting
3 cups powdered sugar
l/3 cup margarine or butter, softened
1 l/2 teaspoons vanilla
Few drops food color, if desired
About 2 tablespoons milk
Beat powdered sugar and margarine in medium bowl on low speed 1 minute. Beat in vanilla, food
color and milk on low to high speed about 2 minutes or until smooth consistency. Frosts a 13x9-inch
cake or fills and frosts two 8- or g-inch cake layers.
Browned Butter Frosting:
Heat butter over medium heat until delicate brown; cool. Mix melted butter with powdered sugar. (We
do not recommend margarine for this recipe.)
Cherry Frosting:
Stir in 2 tablespoons drained chopped maraschino cherries and 2 drops red food color.
Citrus Frosting:
Omit vanilla. Substitute lemon or orange juice for the milk. Stir in l/2 teaspoon grated lemon peel or 2
teaspoons grated orange peel.
Maple-Nut Frosting:
Substitute i/2 cup maple-flavored syrup for the vanilla and milk. Stir in i/4 cup finely chopped nuts.
Peanut Butter Frosting:
Substitute peanut butter for the margarine. Increase milk to 1 /4 to 1 /3 cup.
High Altitude Directions
(3500
to
6500
feet):
No changes needed.
@Reg. TM. of General Mills, Inc.
Page 9
Double Apple Cake
3/4 cup packed brown sugar
l/2 teaspoon baking soda
3/4 cup applesauce
112 teaspoon ground cinnamon
l/4 cup vegetable oil l/4 teaspoon salt
1 egg
l/2 cup chopped peeled apple
1 l/4 cups Gold Medal@ all-purpose flour Cinnamon or vanilla ice cream
Heat oven to 350”. Mix brown sugar, applesauce, oil and egg on low speed in large bowl 1 minute.
Beat in flour, baking soda, cinnamon and salt until blended. Stir in apple.
Spread batter in ungreased square pan, 9x9x2 inches. Bake 25 to 30 minutes or until toothpick
inserted in center comes out clean. Serve warm or cool with ice cream. 9 servings.
High Altitude Directions (3500 to 6500 feet): No changes needed.
Frosted Cinnamon-Mocha Cookies
2 cups sugar 2 l/2 cups Gold Medal@ all-purpose flour
1 cup (2 sticks) margarine or butter, softened l/2 cup milk
1 tablespoon freeze-dried instant coffee 2 teaspoons ground cinnamon
2 eggs
1 teaspoon baking soda
6 ounces unsweetened chocolate, melted i/2 teaspoon salt
and cooled Mocha Frosting (below)
Heat oven to 350”. Mix sugar, margarine, coffee, eggs and chocolate in large bowl on low speed 2
minutes. Beat in remaining ingredients except Mocha Frosting until blended.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10
to 12 minutes or until almost no indentation remains when touched in center. Immediately remove
from cookie sheet; cool. Frost with Mocha Frosting. About 4 dozen cookies.
Mocha Frosting
1 to 1 l/2 teaspoons freeze-dried instant coffee
114 cup hot water
3 ounces unsweetened chocolate
3 tablespoons margarine or butter
3 cups powdered sugar
Dissolve coffee in hot water; reserve. Heat chocolate and margarine in a-quart saucepan over low
heat, stirring frequently, until melted; remove from heat. Stir in powdered sugar and reserved coffee.
Stir in additional hot water, if necessary, until smooth consistency.
High Altitude Directions (3500 to 6500 feet): Heat oven to 375”. Bake 11 to 13 minutes.
@Reg. T.M. of General Mills, Inc.
Page 10
Sugar Cookie Tarts
2cupssugar
1 cup shortening
3/4 cup margarine or butter, softened
2 teaspoons vanilla
1 egg
3 112 cups Gold Medal@ flour
1 teaspoon baking powder
i/4 teaspoon salt
Cream Cheese Spread (below)
Toppings (sliced fresh fruit or jam and toasted
sliced almonds)
Heat oven to 375”. Beat sugar, shortening, margarine, vanilla and egg in large bowl on low speed
Beat in flour, baking powder and salt on medium speed until blended.
Roll half of the dough at a time l/4 inch thick on lightly floured surface. Cut into 3-inch rounds. Place
2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until light brown; cool slightly.
Remove from cookie sheet; cool completely. Spread about 2 teaspoons Cream Cheese Spread over
each cookie. Arrange Toppings on spread. Refrigerate any remaining cookies. About 2 l/2 dozen
cookies.
Cream Cheese Spread
I package (8 ounces) cream cheese, softened
l/2 cup sugar
1 teaspoon vanilla
Beat all ingredients in small bowl on low speed until smooth.
High Altitude Directions (3500 to 6500 feet): Heat 11 to 13 minutes.
Twice-baked Potatoes
4 large baking potatoes
1 cup nonfat yogurt or light sour cream
114 cup grated Parmesan cheese
2 tablespoons chopped chives or green onions
l/4 teaspoon salt
i/8 teaspoon pepper
Paprika
Heat oven to 400”. Bake potatoes about 1 hour or until tender. Cut thin lengthwise slice from each
potato; scoop out potato, leaving a thin shell. Beat potatoes on low speed 1 to 2 minutes or until no
lumps remain. Beat in remaining ingredients except paprika until fluffy. Place shells on ungreased
cookie sheet. Fill with potato mixture; sprinkle with paprika. Bake about 20 minutes or until filling is
hot. 4 servings.
High Altitude Directions (3500 to 6500 feet): No changes
needed.
@Reg. T.M. of General Mills, Inc.
Page 11
Dough Hooks:
The dough hooks are
designed to knead heavy
doughs and bread or
pastries.
Whisk:
The whisk is used to beat
air into mixtures such as
egg whites, yolks or cream.
n
Stir Paddle:
The stir paddle is ideal for
use in cookware with non-
stick finish. It can be used
for stirring gravies and
sauces.
=I
Drink Mixing Rod:
The drink mixing rod is
II
designed to mix all types
of frozen or powdered
drinks. Recommended for
use in plastic or metal
beverage containers only.
J
P.N. 66667
Page 12
2 YEAR LIMITED WARRANTY
Sunbeam Household Products warrants that, for a period of two years from date of purchase, this
product shall be free of mechanical and electrical defects in material and workmanship. Our obligation
hereunder is limited to repair or replacement, at our option, of this product during the warranty period,
provided the product is sent postage prepaid directly to our factory service center:
SUNBEAM HOUSEHOLD PRODUCTS
APPLIANCE SERVICE STATION
117 Central Industrial Row
Purvis, MS 39475
DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE; ACTING OTHERWISE MAY DELAY
THE PROCESSING OF YOUR WARRANTY CLAIM. This warranty does not cover normal wear of parts,
damage resulting from any of the following: negligent use or misuse of the product, use on improper
voltage or current, use contrary to operating instructions, or disassembly, repair, or alteration by any
person other than our factory service center. Product repair or replacement as provided under the
above warranty is your exclusive remedy. Sunbeam Corporation (of which Sunbeam Household
Products is a division), shall not be liable for any incidental or consequential damages for breach of
any express or implied warranty on this product. Except to the extent prohibited by applicable law, any
implied warranty of merchantability or fitness for a particular purpose on this product is limited in
duration to the duration of the above warranty. Some states do not allow the exclusion or limitation of
incidental or consequential damages, or allow limitations on how long an implied warranty lasts, so
the above limitations or exclusion may not apply to you. This warranty gives you specific legal rights,
and you may also have other rights which vary from state to state.
Oster? and Burst of Power@ are registered trademarks of Sunbeam Products, Inc. or its affiliated
companies.
0
1994 Sunbeam-Prpducts, Inc. or its affiliated companies. All rights reserved
P.N.
65751 PRINTED IN USA
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