Batidora de mano
840118800
Hand Mixer
English .............................. 2
In U.S.A. 1-800-851-8900
Français ............................ 8
Au Canada 1-800-267-2826
Español.......................... 14
En México 01-800-71-16-100
Batteur à main
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IMPORTANT SAFEGUARDS
Mixer Safety
SAVE THESE INSTRUCTIONS
When using electric appliances, basic safety
precautions should always be followed,
including the following:
1. Read all instructions.
2. To protect against risk of electrical 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
beaters during operation to reduce risk
of injury to persons, and/or damage
to mixer.
6. Remove beaters from mixer before
washing.
7. 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, electrical
repair, mechanical repair, or adjustment.
8. The use of attachments not
recommended or sold by Hamilton
Beach/Proctor-Silex, Inc. for use with
this model may cause fire, electric
shock, or injury.
9. Do not use outdoors.
10. Do not let cord hang over edge of table
or counter, or touch hot surfaces,
including stove.
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, then remove plug from
wall outlet.
13. Do not use appliance for other than
intended purpose.
Consumer Safety Information
This appliance is intended for household
use only.
This appliance is equipped with a polarized
plug. This type of plug has one blade wider
than the other. The plug will fit into an
electrical outlet only one way. This is a
safety feature intended to help reduce the
risk of electrical shock. If you are unable to
insert the plug into the outlet, try reversing
the plug. If the plug should still fail to fit,
contact a qualified electrician to replace the
obsolete outlet. Do not attempt to defeat
the safety purpose of the polarized plug by
modifying the plug in any way.
WARNING: To reduce risk of personal injury,
always unplug mixer before inserting or
removing beaters.
BEFORE FIRST USE: Wash the beaters in
hot, soapy water. Rinse and dry.
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English
1. Speed Control
(ON/OFF) and Eject
2. Beaters
3. Mixer Body
4. Bowl Rest™*
* Optional Feature –
on selected models
Español
1. Control de velocidades ON
(Encendido)/OFF
(Apagado) y expulsor
2. Batidores
3. Cuerpo de la batidora
4. Apoya-tazón Bowl Rest
TM
*
*
Característica opcionale – en
modelos seleccionados
Français
1. Commande de vitesse
(MARCHE/ARRÊT) et
d’éjection
2. Fouets
3. Boîtier du batteur
4. Appui Bowl Rest™*
* Caractéristique facultative
(sur des modèles choisis)
Bowl Rest
™
CAUTION: Never use Bowl Rest when mixer is
on or with small (1
1
⁄
2
quart) mixing bowls or
plastic mixing bowls.
This feature can be used
on most large mixing
bowls. TURN MIXER
OFF, then set mixer on
edge of bowl while
adding ingredients or
checking recipe.
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Mixing Tips
Cookie dough is one of the thickest
doughs to mix. Make it easier by
following these tips:
• Use a large mixing bowl to spread out
ingredients for easier mixing.
• 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 adding chips or nuts to a very thick
dough or batter, we recommend
stirring them in by hand at the very
end of the recipe.
Using Your Mixer
1. Make sure mixer is unplugged and
speed control is set to OFF. Insert
beaters. Then plug mixer into electrical
outlet. Place beaters into bowl.
2. Move the speed control to desired
speed, starting at 1 and increasing to
a higher speed if necessary.
3. When finished mixing, move the
speed control to 0 (OFF) and unplug
mixer.
4. To eject beaters, with speed control
set at 0 (OFF)
push straight
down on the
speed control.
Speed
Control
Mixing Guide
These are suggestions for selecting speeds. Begin on 1 and increase as needed.
FUNCTION
OFF and/or Eject
LOW
: folding/mixing dry ingredients, muffins, quick breads
To cream butter and sugar, and most cookie dough
MEDIUM
: most packaged cake mixes
Frosting and mashed potatoes
HIGH
: beating egg whites and whipping cream
5 SPEED
0
1
2
3
4
5
3 SPEED
0
1
2
3
4
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Cleaning Your Mixer
1. Always unplug mixer from electrical
outlet and eject the attachments
before cleaning.
2. Wash attachments in hot, soapy
water; rinse and dry.
3. Wipe the mixer body and cord with a
clean, damp cloth.
NOTE: Do not use abrasive cleaners or
scouring pads. To reduce the risk of
electrical shock, do not immerse the
mixer body in water at any time.
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Recipes Check our Web site for more recipes.
Triple Chocolate Cookies
1
⁄4 cup flour
1
⁄4 cup unsweetened baking cocoa
1
⁄
4 teaspoon baking powder
1
⁄
8 teaspoon salt
6 tablespoons butter, room temperature
7 tablespoons sugar
Combine flour, cocoa, baking powder, and salt in a medium bowl. Set aside. With
mixer, beat together butter, sugar and eggs at MEDIUM speed until smooth. Add
melted chocolate and continue mixing on MEDIUM speed until blended. Reduce
speed to LOW and add dry ingredients. Add chocolate chips and walnuts; mix
well. Drop by tablespoons onto cookie sheets, one inch apart. Bake at 350ºF until
cookies look dry and cracked, but feel soft when lightly pressed, about 11
minutes. Let cookies stand on sheet for 5 minutes. Transfer to racks and cool
completely. Makes about 2 dozen cookies.
Ginger Cookie Bars
3
⁄
4 cup vegetable shortening
1 cup sugar
1
⁄4 cup molasses
1 egg
1
⁄2 teaspoon vanilla
2 cups flour
In a mixing bowl, combine shortening, sugar, molasses, egg, and vanilla. Beat on
MEDIUM speed until smooth. Add flour, baking soda, cinnamon, cloves, ginger,
and salt. Mix on LOW speed until blended. Spread in an ungreased 15x10x1-inch
baking pan. Bake at 375ºF for 12 minutes or until lightly browned. Do not overbake. Cool on a wire rack before cutting. Makes about 4 dozen bars.
2 eggs
8 ounces semisweet baking chocolate,
melted and cooled
1 cup milk chocolate chips
1 cup chopped walnuts
2 teaspoons baking soda
1 teaspoon ground cinnamon
1
⁄2 teaspoon ground cloves
1
⁄
2 teaspoon ground ginger
1
⁄2 teaspoon salt
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Creamy Peanut Butter Pie
1 cup butter
1 cup packed brown sugar
1 cup peanut butter
In a medium saucepan, combine butter and brown sugar. Cook over medium heat
until butter is melted and mixture is smooth; stir frequently. Refrigerate 10 minutes.
In large bowl, beat peanut butter and brown sugar mixture at LOW speed until
blended. Increase speed and beat 1 minute at HIGH speed. Reduce speed to LOW
and add whipped topping; beat one additional minute. Pour into graham crust and
refrigerate for several hours before serving. Makes 8 servings.
Orange Pineapple Cake
181⁄4-ounce box yellow cake mix
4 eggs
11-ounce can mandarin oranges,
undrained
1
⁄
2 cup vegetable oil
In a large bowl, combine cake mix, eggs, oranges, and oil at LOW speed until
blended then at MEDIUM speed for 3 minutes. Divide batter into two greased and
floured 9-inch round cake pans. Bake 45 minutes at 325ºF. Let cake cool on wire
racks. To make icing, in a medium bowl, beat pineapple, pudding, and whipped
topping mix at LOW speed for 3 minutes. Ice cooled cake. Store cake in the
refrigerator. Makes 12 servings.
(Tip: Cake flavor is enhanced if left overnight in refrigerator.)
Pound Cake
1 cup butter, room temperature
3 cups sugar
6 eggs
1 teaspoon vanilla
In a large mixing bowl, cream together butter and sugar on MEDIUM speed. Add
eggs, one at a time, and beat thoroughly after each addition. Add vanilla and
almond extract and continue mixing. Reduce speed to LOW and alternately add
cream and flour. Pour batter into a greased and floured 10-inch tube pan. Bake for
about 1 hour and 20 minutes at 325ºF, or until tests done.
12-ounce container frozen whipped
topping, thawed
9-inch graham cracker crust
15
1
⁄4-ounce can crushed pineapple,
undrained
1-ounce box vanilla sugar-free instant
pudding
12-ounce container frozen light
whipped topping, thawed
1 teaspoon almond extract (optional)
1 cup whipping cream
3 cups flour
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