Toastmaster TSM10 User Manual

READ AND SAVE THESE INSTRUCTIONS

WARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal injury or death. Please follow all safety instructions.

Mixer with Stand

Use and Care Guide - Model TSM10

• 240-WATTS

• TURBO BUTTON PROVIDES EXTRA POWER FOR HEAVY DOUGHS

• 10-SPEED HAND MIXER WITH STAND

• ACCESSORIES INCLUDE BEATERS, DOUGH HOOKS, WHISK AND

3-QUART STAINLESS STEEL BOWL

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

• Read all instructions before using the mixer.

• This mixer is not for use by children.

• Close supervision is necessary when mixer is used near children.

• Do not operate mixer unattended.

• Unplug from outlet when not in use, before putting on or taking off parts

and before cleaning.

• To disconnect, switch off, then remove plug from power supply.

• Do not operate a damaged mixer. Do not operate with a damaged

cord or plug or after the mixer malfunctions, or has been dropped or damaged in any manner. Return mixer to the nearest authorized service facility for examination, repair or mechanical adjustment.

• To protect against risk of electric shock, do not immerse body of mixer,

cord or plug in water or other liquid. See instructions for cleaning.

• Do not use outdoors or when standing in a damp area.

• Do not use mixer for other than intended use.

• Do not let cord hang over edge of table or counter or touch hot surfaces,

including the stove.

• Do not place mixer or cord on or near a hot surface, including a gas or

electric burner or in a heated oven.

• Use accessory attachments only if recommended by Toastmaster Inc. to

avoid risk of fire, electrical shock or injury.

• To avoid risk of injury to persons, and/or damage to the mixer, do not

contact moving parts. Keep hands, hair, clothing, as well as spatulas and other utensils away from beaters during operation.

• Remove beaters, dough hooks or whisks from mixer before washing

them.

• Use mixer only as ditected in these instructions.

SAVE THESE INSTRUCTIONS

CAUTION: A short power supply cord is provided to reduce the risk of

personal injury resulting from becoming entangled in or tripping over a longer cord. Extension cords are available from local hardware stores and may be used if care is exercised in their use. If an extension cord is required, special care and caution is necessary. Also the cord must be: (1) marked with an electrical rating of 125V. and at least 10A., 1250W., and (2) the cord must be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over accidentally.

POLARIZED PLUG: This appliance has a polarized plug, (one blade is wider than the other). As a safety feature to reduce the risk of electrical shock, this plug is intended to fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

This product is for household use only.

Hand Mixer used with stand and mixing bowl is 240 watts.

GETTING TO KNOW YOUR MIXER WITH STAND

NOTE: Product may vary slightly from illustrations.

1. Eject Button/LO/HI SPEED Level Control Switch

2. Speed Control Switch

3. Turbo Button

4. Hand Mixer

5. Hand Mixer Tray

6. Mixer Pivot Button

7. Mixer Stand (P/N 70670)

8. Mixing Bowl (P/N 70671)

9. Bowl Base (P/N 70672)

10. Whisk (P/N 70673)

11. Dough Hook (P/N 70674)

12. Dough Hook with Collar (P/N 70675)

13. Beater with Collar (P/N 70676)

14. Beater with Hexagon Collar (P/N 70677)

15. Mixer Release Button

FIGURE 1

10.

11.

12.

13.

14.

15.

Fill out warranty information that follows limited warranty in this book. Read all instructions carefully before using your appliance. We recommend

that you become familiar with this appliance and its attachments before using for the first time.

The maximum capacity of the mixing bowl is 3

⁄2quarts.

Before the first use, carefully unpack the mixer and the attachments. Remove all packing materials. Set the mixer on a clean, dry table or countertop. Wash the attachments in warm soapy water. Rinse and dry thoroughly. The mixer body may be washed with a clean, damp cloth.

FIGURE 2

FIGURE 3

FIGURE 4

1. LO/HI Speed Level Control Switch

2. Eject Button

3. Speed Control Switch/OFF

4. Turbo Button

1. Hexagon Shaped Opening

2. Collar Opening

3. Pivoting Mixer Cord

1. Pivoting Mixer Cord

2. Mixer Pivot Button

3. Mixer Release Button

USING AS A STAND MIXER

1. Place Mixer Stand on a large secure surface. Make sure the surface is clean and dry so the feet will hold the unit securely in place. Turn the Speed Control Switch on the Hand Mixer to the OFF position, see FIGURE 2.

2. Insert stem of Beater/Dough Hook into the opening on the underside of the Hand Mixer Tray, see FIGURE 3. Turn slightly if needed to lock into place.

Note: It is necessary to insert the Beater/Dough Hook with the hexagon shaped collar into the hexagon shaped opening that is located on the underside of Hand Mixer Tray, see FIGURE 3. The Whisk may be inserted into either opening. Never use a Beater or Whisk with a Dough Hook or Whisk as this may damage the unit and may void your warranty.

3. Make sure Pivoting Mixer Cord is lined up with the opening on the back of the mixer tray. To adjust, grasp knob and turn accordingly, see FIGURE 3. Attach the Hand Mixer by placing it in the Hand Mixer Tray as shown in FIGURE 4. Hand Mixer will make a clicking noise as it locks in place.

4. Press and hold the Mixer Pivot Button and pivot the mixer upwards. Do not attempt to pivot the mixer without first pressing the Mixer Pivot Button. This could damage the mixer.

5. Place Mixing Bowl onto the Bowl Base.

Note: Mixing Bowl can only be placed on Bowl Base when mixer is in the up position.

6. With Beaters, Whisk or Dough Hooks properly in place, grasp mixer handle, press the Mixer Pivot Button and slowly lower the mixer downward until it locks into place.

7. Plug into 120V ~ 60 Hz outlet.

8. Turn the Speed Control Switch to the desired speed. Always start mixing on the minimum speed. Refer to mixing guide, see Chart 1.

Note: For speeds 1-5, the Speed Level Control Switch should be in the LO position. For speeds 6-10, the Speed Level Control Switch should be in the HI position.

9. Turn the Speed Control Switch to the OFF position before attempting to scrape sides or bottom of mixing bowl.

Note: DO NOT scrape sides or bottom of Mixing Bowl while mixer is in operation.

10. Once all ingredients have reached the desired consistency, turn the Speed Control Switch to the OFF position.

11. Unplug from outlet. Press and hold the Mixer Pivot Button while raising the mixer.

12. Press the Eject Button and remove the Beaters, Whisk or Dough Hooks. Gently scrape excess batter from Beaters, Whisk or Dough Hooks with a rubber or plastic spatula. Do not strike Beaters, Whisk

or Dough Hooks against Mixing Bowl to remove excess batter. This could damage the mixer parts.

13. Carefully remove Mixing Bowl from Bowl Base. Pour ingredients from Mixing Bowl into desired container.

USING AS A HAND MIXER

1. Position Speed Control Switch to OFF.

2. Unplug from outlet.

3. Insert Beaters, Whisk, or Dough Hooks into openings, see FIGURE 3. Push until it clicks into position. Insert the other Beater or Dough Hook.

NOTE: The Dough Hook with the hexagon shaped collar MUST be inserted into the hexagon shaped opening, see FIGURE 3. Note: Never use a Beater, Whisk with a Dough Hook as this may damage the unit and may void your warranty.

4. Plug into a 120 V ~ 60 Hz outlet.

5. Turn the Speed Control Switch to the desired speed.

Note: For speeds 1-5, the Speed Level Control Switch should be in the LO position. For speeds 6-10, the Speed Level Control Switch should be in the HI position.

6. When finished, turn the Speed Control Switch to OFF and unplug from outlet. Press the Eject Button and remove the Beaters, Whisk or Dough Hooks. Clean after each use, see CARE AND CLEANING.

CHART 1 - SPEED CONTROL SELECTIONS

SPEED PROCEDURE

1-2 Best for mixing dry ingredients and folding in liquid

ingredients.

3-4 Ideal for stirring, making sauces, gravies,

puddings and quick breads.

5-6 All purpose mixing.

Preparing packaged cake mixes, creaming sugar & butter together.

7-8 Great for smooth batters.

9-10 Best for whipping cream, beating egg whites or mashing

potatoes.

CARE AND CLEANING: MIXER, BOWL, AND STAND

CAUTION: NEVER PLACE STAND OR MIXER IN WATER OR OTHER LIQUIDS.

1. Unplug stand mixer.

2. The Mixing Bowls, Beaters, Whisk, and Dough Hooks may be washed in the dishwasher.

3. Wipe the Mixer Stand with a damp cloth. Do not use any abrasive cleaning materials. Never immerse or clean under running water.

HELPFUL HINTS FOR BREAD AND DOUGH

BREAD DOUGH BALL: Necessary For A Successful Loaf of Bread

The amount of bread flour called for in each recipe is to be used as a guide. We have found it may vary slightly because different climates and seasons result in a wide variety of humidity levels. Watch the dough as you add the last

⁄2cup of flour. A good dough ball should be round, smooth-textured, soft and slightly tacky to the touch. If it does not form a ball and is more like a batter, add flour until it reaches the appropriate consistency.

MIXING & KNEADING: The Gluten Development Stage

Insert dough hooks and place ingredients in bowl, except last

⁄2cup flour. Then gradually add enough of the remaining flour to make a soft dough. The dough should clean the sides of the bowl and form a soft ball around the dough hook.

When adding wheat bran, wheat germ, bulgur or cracked wheat to a bread recipe, leave the dough as moist as possible, because these ingredients absorb liquid and tend to produce a drier loaf. Reduce the amount of kneading to avoid cutting the gluten strands with the sharp edges of these grains.

A recipe with a high percent of whole wheat flour may require a shorter kneading time than a recipe with white flour. The rough texture of the bran can be damaging to developing gluten.

DOUGH STRETCH TEST: Testing For Developed Gluten

After approximately 10 minutes of kneading, stop the mixer and check the gluten development by performing the dough stretch test. Remove a small piece of dough about the size of a small egg. Holding the dough up, carefully stretch it into a flat circle with your fingers. When the dough is properly developed, the structure will be smooth and stretchy; light should pass through the stretched dough. If the stretched dough breaks, it needs a few more minutes of kneading.

YEAST: The Number One Ingredient

We used Red Star

Active Dry Yeast when we were developing the bread

recipes. A 1⁄4ounce package of Red Star Yeast contains approximately 21⁄

level teaspoons of yeast. When the yeast is exposed to oxygen, moisture or warmth, the activity of it deteriorates. Therefore, we recommend storing yeast in an airtight container and refrigerating or freezing it. Measure out the amount you need and allow it to come to room temperature before using—this takes about 15 minutes.

If you have any doubt regarding the activity of the yeast, you may use the following test to determine its strength.

To test for one package (2

⁄4teaspoons) of Red Star Active Dry Yeast, use a

liquid measuring cup and fill it to the

⁄2cup level with 110°-115°F/ 43°-46°C water. Stir in 1 teaspoon granulated sugar and 1 package (2

⁄4teaspoons) Red Star Active Dry Yeast. Leave your stirring spoon in the cup. Set a timer for 10 minutes. As the yeast absorbs the liquid, it will begin to activate and rise to the surface. If at the end of the 10 minutes the yeast has multiplied to the 1 cup mark, it is very active. The yeast mixture may be used in a recipe that calls for 2

⁄4teaspoons or more of yeast. Remember to

adjust your recipe for the

⁄2cup of water and 21⁄4teaspoons of yeast used in the test. The sugar does not need to be adjusted. Add this mixture with the liquids in the recipe.

FLOUR: Bread Flour Is Essential For Bread

Use bread flour in yeast bread recipes. Bread flour is a white flour that is a blend of hard, high-protein wheats and has greater gluten strength and protein content than all-purpose flour. It is available at most grocery stores. Protein varies from 12-14 percent.

Pre-sifting or sifting the flour is not necessary with yeast bread. First stir, then spoon into a dry measuring cup and level off.

The amount of flour called for in a yeast bread recipe is meant as a guide. Dough is affected by heat, humidity, sugar, and altitude. If too much flour is used, the bread may be very heavy and stiff. If too little is used, the bread will not hold up and a low-volume bread will result.

FAT: Dough Enhancer And Conditioner

You may substitute in equal proportions solid shortening, real butter, or margarine. Light and whipped margarines do not work well.

LIQUIDS: Activate The Yeast And Bind The Dough

It is important that the liquid temperature is 120°-130°F/49°-54°C. When higher temperatures are used, the yeast activates too quickly and the dough becomes too warm.

RISING DOUGH: Optimum Temperature of Room 80°-85°F/27°-29°C

Rising times will vary due to recipe, temperature and humidity level of your kitchen. Rising is the most essential feature in bread making. After the dough comes out of the mixer, the dough ferments and rises before punching and resting. The gluten becomes pliable and elastic with a soft, smooth quality. Fermentation conditions gluten, develops flavor and leavens the product. Dough has doubled in bulk when an indentation remains after the tip of a finger is pressed lightly and quickly into the dough. If the indentation springs back, cover and let rise a few more minutes and check again. After punching down and dividing dough, cover and let rest 10 minutes. Resting allows the gluten to relax and makes handling easier. Then shape the dough as desired.

Sometimes a dough rising is beneficial especially for whole grain or 100% whole wheat bread. Let the dough rise once, punch down, let rise again, punch down, let rest 10 minutes and shape.

STORING AND FREEZING BAKED BREADS AND ROLLS

Refrigeration or temperatures under 70°F/21°C will cause breads to stale (firm) quickly. They can, however, be frozen for several months. When freezing breads and rolls, cool them before wrapping in plastic wrap. Place them in a plastic bag and seal it. When thawing, partially open the wrapping to allow the moisture to escape gradually. Do not remove ice crystals from the wrap during the thawing process. The bread will absorb some of this moisture as it thaws.

FREEZING DOUGH

Form the dough into the desired shape and immediately freeze for one hour to harden. Remove from the freezer and wrap in plastic wrap. Next place it in a plastic bag and seal. Dough can be kept in the freezer for up to four weeks. Thaw the dough in a plastic bag in the refrigerator overnight or for several hours. Unwrap and place on baking pan. Cover and let stand in a warm, draft-free place until double the original size. Because the dough is not at room temperature, you will find it takes longer than usual to rise. Bake according to recipe instruction.

BAKING AND COOLING

When baking sweet breads or braids, it may be necessary to tent the top of the bread with foil for the last 5-10 minutes. To tent, place a piece of foil, shiny side up, over the loaf. This will avoid over browning while the bread continues baking.

Cool baked bread in a draft-free area. To prevent soggy crust, cool on racks. Wait 20 minutes before cutting hot bread.

SHAPING DOUGH AND ROLLS

When shaping and rolling out dough, it is extremely important not to add additional flour to the working surface. Instead, if dough appears to be slightly sticky when shaping, lightly spray your hands or working surface with a non-stick vegetable spray or coat with vegetable shortening.

Cloverleaf Rolls - Shape into

⁄2inch balls. Place 3 balls in each muffin tin and let rise until double in size. Crisscross Rolls - Shape into balls, setting two aside. Combine the two balls and roll into a

⁄8inch thick square. Cut strips 1⁄8-inch wide and 2-inches long. Place one strip across the top of each roll. Repeat this process, placing the second strip in the opposite direction across the top of each roll.

Traditional Rolls - Shape into dough balls. For “pull apart” rolls, place dough balls with sides touching. For individual rolls, place dough balls 2 inches apart.

RECIPES

BASIC WHITE DOUGH 1 Loaf or 9 Rolls

2-2

⁄4cups bread flour

⁄8tsp salt

⁄4cup sugar

⁄4tsp active dry yeast

⁄2cup water 1 egg 2 TBL shortening, room

temperature

Insert dough hooks and mix together all dry ingredients except

⁄4cup of

flour on Speeds 1-2 for 30 seconds.

Heat water to 120°-130°F/ 49°-54°C. Continue mixing on Speeds 5-6 and add egg. Drizzle liquid slowly into dry mixture until mixed, 2-3 minutes. Continue to mix another 2-3 minutes. Gradually add the remaining flour to form a soft, slightly tacky dough ball, mixing for 3-5 minutes. Add shortening and mix for 3-4 minutes. Continue kneading for another 10 minutes. Perform dough stretch test.

Spray large bowl with a non-stick spray. Place dough in bowl and turn to coat on all sides. Cover and let rise in warm place 1 hour or until double in size.

Punch down dough, cover and allow to rest 10 minutes to make the dough easier to handle.

Choose one of the following procedures to finish baking.

BREAD LOAF

Temperature: 350°F/177°C Bake Time: 25-30 minutes.

Roll into a 12x7-inch rectangle. Roll up tightly, starting with narrow edge. Seal with fingertips as you roll.

Place in a greased 9x5-inch baking pan. Cover and let rise in a warm place 1 hour or until double in size. Bake as directed.

DINNER ROLLS

Temperature: 350°F/177°C Bake Time: 25-30 minutes

Divide into 9 smooth 2-inch round rolls. Place in a greased 9x9-inch baking pan. Cover and let rise in a warm place 1 hour or until double in size. Bake as directed.

CINNAMON ROLLS Topping 9 rolls

6 TBL butter, melted

⁄4cup sugar 1

⁄2TBL cinnamon

⁄4cup raisins

⁄4cup walnuts

Glaze

⁄4cup powdered sugar 1

⁄2TBL milk

⁄4tsp vanilla extract

Temperature: 350°F/177°C Bake Time: 20-25 minutes

Combine sugar and cinnamon, set aside.

Roll dough into a 9x12-inch rectangle on a lightly floured surface. Spread melted butter over dough. Sprinkle with sugar cinnamon mixture, raisins and nuts.

Roll up tightly, jelly-roll style, starting with the longest side and cutting into 1-inch slices. Place in a greased 9x9-inch baking pan. Cover and let rise in a warm place 1 hour or until double in size. Bake as directed.

Mix glaze ingredients until smooth and drizzle over top of baked cinnamon rolls.

FOCCACIA BREAD

⁄2-3 cups bread flour 1 tsp salt 2 tsp sugar 1 tsp dry Italian seasoning 1

⁄2tsp active dry yeast 1 cup water

⁄3cup olive oil

Temperature: 400°F/205°C Bake Time: 15-20 minutes

Insert dough hooks and mix all dry ingredients together except

⁄2cup of flour on Speeds 1-2 for

30 seconds. Heat water and oil to 120°-130°F/

49°-54°C. Continue mixing on Speeds 5-6 and drizzle liquid slowly into dry mixture until mixed, 2-3 minutes. Continue to mix another 2-3 minutes. Gradually add the remaining flour to form a soft, slightly tacky, dough ball for 2-4 minutes. Continue kneading for another 10 minutes. Perform the dough stretch test.

Spray large bowl with a non-stick spray. Place dough in bowl and turn to coat on all sides. Cover and let rise in warm place 1 hour or until double in size.

Press dough evenly into a 9x13-inch greased pan. Make indentations in the dough using your fingertips.

Cover and let rise in a warm place for 20 minutes or until double in size. Prepare a topping. GarlicCheese or Greek Style, while the dough is rising

GARLIC-CHEESE TOPPING

⁄4cup olive oil

⁄2tsp oregano leaves, dried

⁄4cup garlic, coarsely

chopped

⁄3cup Parmesan cheese,

grated

⁄4tsp salt

Heat olive oil and stir in oregano and garlic. Remove from heat immediately.

Spoon mixture over dough. Sprinkle with remaining ingredients. Bake as directed.

GREEK STYLE TOPPING

⁄4cup olive oil

⁄2tsp oregano

leaves, dried

1 cup onion, thinly

sliced

⁄3cup Feta cheese,

crumbled

⁄4cup black olives,

sliced-drained

⁄4tsp salt

Heat olive oil, add onions and cook until soft but not brown, 5 minutes.

Spoon mixture over dough. Sprinkle with remaining ingredients. Bake as directed.

SOFT PRETZEL DOUGH 8 pretzels

Dough

⁄2-13⁄4cups bread flour

⁄

2 tsp salt

1 TBL sugar

⁄8 tsp white pepper

⁄2 tsp active dry yeast

⁄

2 cup + 2 TBL water

⁄2 tsp oil

1 egg yolk

Glaze

1 egg white 1 TBL water

Topping

kosher salt sesame seeds

Temperature: 350°F/176°C Bake Time: 15-20 minutes

Invert dough hooks and mix together all dry ingredients except

⁄

cup of flour on Speeds 1-2 for 30 seconds.

Heat water and oil to 120°-130°F/49°-54°C. Continue mixing on Speeds 5-6 and drizzle water slowly into dry mixture until mixed, 2-3 minutes. Continue to mix for 2-3 minutes. Add egg yolk. Continue to mix for 2 minutes. Gradually add the remaining flour to form a soft, slightly tacky, dough ball; mix for 2-4 minutes. Continue kneading for another 10 minutes. Perform dough stretch test.

Spray large bowl with a non-stick spray. Place dough in bowl and turn to coat on all sides. Cover and let rise in warm place 1 hour or until double in size.

Punch down dough, cover and allow to rest 10 minutes to make the dough easier to handle. Cut dough into 8 pieces on a lightly floured surface. Roll each piece into a 16-inch rope. Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop. Place on a greased baking sheet 1

⁄2inches apart. Brush with glaze and sprinkle with topping. Bake as directed.

PIZZA CRUST 1 thick crust or 2 thin crusts

2-2

⁄2cups bread flour

⁄2tsp salt 1 TBL sugar 1 tsp active dry yeast

⁄4cup + 2 TBL water 1 TBL oil

Temperature: 425°F/218°C Bake Time: 15-20 minutes

Invert dough hooks and mix together all dry ingredients except

⁄

cup of flour on Speeds 1-2 for 30 seconds.

Heat water and oil to 120°-130°F/ 49°-54°C. Continue mixing on Speeds 5-6 and drizzle water slowly into dry mixture until mixed, 2-3 minutes. Continue to mix for 2-3 minutes.

Gradually add the remaining flour to form a soft, slightly tacky, dough ball, 2-4 minutes. Continue kneading for another 10 minutes. Perform dough stretch test.

Spray large bowl with a non-stick spray. Place dough in bowl and turn to coat on all sides. Cover and let rise in warm place 1 hour or until double in size.

While dough is rising, prepare pizza sauce and toppings.

Punch down dough, divide equally per selected crust. Cover and allow to rest 10 minutes to make the dough easier to handle. Press dough evenly into greased 12-inch pizza pans. Spread each crust with pizza sauce and sprinkle with toppings.

Pizza Sauce 3 pizzas

2 TBL olive oil 1 cup onion, chopped 1 8-oz can tomato sauce 1 14-oz can tomatoes, chopped

⁄2 tsp oregano

⁄2 tsp basil

⁄8 tsp garlic powder

⁄2 tsp salt

1 tsp ground pepper

Heat oil over medium heat and sauté onions until transparent. Stir in remaining ingredients, cover and simmer for 45 minutes, stirring occasionally. Spread 1 cup of sauce over pizza dough.

Vegetarian Pizza Toppings 2 pizzas

1 small zucchini, sliced 1 medium onion, sliced 2 cloves garlic,

chopped

1 green pepper,

chopped 1 red pepper, sliced 1 cup mushrooms, sliced

⁄2

cup green olives, sliced

1 cup mozzarella cheese,

grated

Sprinkle toppings over sauce and bake as directed.

VANILLA BUTTER CREAM FROSTING

⁄2cup butter or margarine,

softened 2 tsp vanilla extract 3 cups confectioners sugar 4 TBL cream

Place all ingredients in a large mixing bowl. Starting at Speeds 1-2 begin incorporating sugar into other ingredients. Gradually increase to Speeds 9-10 and whip until frosting reaches a spreading consistency. Add more sugar if mixture is too thin and more cream if it is too thick.

Makes: 2 cups Frosts: 1 10-inch Bundt cake or two 8-inch layers

CHOCOLATE BUTTER CREAM FROSTING

Using above recipe, add

⁄3cup

cocoa and increase sugar to 3

⁄

cups.

EASY CHOCOLATE BUNDT CAKE

1 pkg. (12 oz.) chocolate chip

morsels

⁄2cup water

⁄2cups cake flour

2 tsp baking soda

⁄2tsp salt

⁄2cup butter or margarine 2 cups sugar 4 eggs 1 cup buttermilk

Melt chocolate in water in a saucepan or microwave oven; allow to cool slightly. Sift flour with baking powder and salt and set aside. Preheat oven to 350°. Grease and flour a 10-inch Bundt pan. Place butter and sugar in a mixing bowl. Start blending at Speeds 1-2, increasing to Speeds 7-8. Add one egg at a time, blend until the mixture is light and fluffy.

Slowly add chocolate to mixture and continue to beat on a high speed until all the chocolate is blended into the mixture. Add flour mixture, alternating with buttermilk, beginning and ending with flour mixture. Blend at Speeds 3-4 just until smooth. Pour batter into pan and bake for 35-40 minutes or until a toothpick inserted in center of the cake comes out clean. Cool and frost with Vanilla or Chocolate Butter Cream Frosting or top with powdered sugar.

Makes: 1 10-inch Bundt cake

All of the following recipes call for using beaters, unless otherwise specified.

JUMBO CHOCOLATE CHIP RAISIN COOKIES

⁄3cup butter or margarine,

(10 TBL) at room temperature

⁄2cup sugar

⁄2cup firmly packed dark

brown sugar 1 egg 1

⁄2tsp vanilla

⁄2cups all-purpose flour

1 cup semi-sweet

chocolate chips

⁄4cup raisins

Preheat oven to 325°. Lightly grease a large cookie sheet. Cream butter and sugars on Speeds 3-4 until light and fluffy. Start at Speeds 1-2 and move up to Speeds 7-8. Add egg and vanilla and beat at Speeds 7-8 until well blended. Reduce speed to Speeds 5-6 and add flour, mixing until thoroughly combined. Stir in chocolate chips and raisins, using Speeds 2-3. Fill a

⁄4cup measure with dough, place onto cookie sheet and form each cookie into a ball. Bake 25 minutes or until the edges are browned and the tops are dry. Dough can be refrigerated and cookies baked at a later time, if desired.

Makes: 12 3-inch cookies

Any servicing requiring disassembly other than the above cleaning must be performed by a qualified appliance repair technician.

IN-WARRANTY SERVICE INFORMATION

Please refer to warranty statement to determine if in-warranty service applies. This appliance must be serviced by a Toastmaster authorized service center. Unauthorized service will void warranty.

If an authorized service center is not available locally, your appliance may be returned postage prepaid to our National Service Center at the address shown on the back of this book. Call Consumer Service for return authorization.

Products must be adequately protected to avoid shipping damage. Surround your appliance with three inches of protective padding and include a copy of your dated sales receipt and a note explaining the problem you have experienced. We recommend insuring your package. No CODs accepted.

LIMITED ONE YEAR WARRANTY

Warranty: This Toastmaster®product is warranted to be free from defects in materials or

workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product.

Warranty Coverage: This warranty is void if the product has been damaged by accident in shipment, unreasonable use, misuse, neglect, improper service, commercial use, repairs by unauthorized personnel, normal wear and tear, improper assembly, installation or maintenance abuse or other causes not arising out of defects in materials or workmanship. This warranty is effective only if the product is purchased and operated in the USA, and does not extend to any units which have been used in violation of written instructions furnished with the product or to units which have been altered or modified or to damage to products or parts thereof which have had the serial number removed, altered, defaced or rendered illegible.

Implied Warranties: ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMITED IN DURATION TO ONE (1) YEAR FROM THE DATE OF PURCHASE. Some states do not allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you.

Warranty Performance: During the above one-year warranty period, a product with a defect will be either repaired or replaced with a reconditioned comparable model (at our option) when the product is returned to the Repair Center, or the purchase price refunded. The repaired or replacement product will be in warranty for the balance of the one-year warranty period and an additional one-month period. No charge will be made for such repair or replacement.

Service and Repair: Should the appliance malfunction, you should first call toll-free 1 (800) 947-3744 between the hours of 9:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a consumer with a problem. Please refer to model number TSM10 when you call.

In-Warranty Service (USA): For an appliance covered under the warranty period, no charge is made for service or postage. Call for return authorization (1 800 947-3744).

Out-of Warranty Service: A flat rate charge by model is made for out-of-warranty service. Include $ 8.00 (U.S.) for return shipping and handling. We will notify you by mail of the amount of the charge for service and require you to pay in advance for the repair or replacement.

For Products Purchased in the USA, but Used in Canada: You may return the product insured, packaged with sufficient protection, and postage and insurance prepaid to the USA address listed below. Please note that all customs duty / brokerage fees, if any, must be paid by you and we will require you to pay the cost of customs duty / brokerage fees to us in advance of our performing any service.

Risk During Shipment: We cannot assume responsibility for loss or damage during incoming shipment. For your protection, carefully package the product for shipment and insure it with the carrier. Be sure to enclose the following items with your appliance: any accessories related to your problem, your full return address and daytime phone number, a note describing the problem you experienced, a copy of your sales receipt or other proof of purchase to determine warranty status. C.O.D. shipments cannot be accepted.

To return the appliance, ship to: To contact us, please write to or call:

Attn: Repair Center P.O. Box 6916 708 South Missouri Street Columbia, MO 65205-6916

Macon, MO 63552 1(800) 947-3744 Email: consumer_relations@toastmaster.com www.Toastmaster.com

Limitation of Remedies: No representative or person is authorized to assume for us any other liability in connection with the sale of our products. There shall be no claims for defects or failure of performance or product failure under any theory of tort, contract or commercial law including, but not limited to negligence, gross negligence, strict liability, breach of warranty and breach of contract. Repair, replacement or refund shall be the sole remedy of the purchaser under this warranty, and in no event shall we be liable for any incidental or consequential damages, losses or expenses. Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you.

Legal Rights: This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

EVERYBODY EATS. It’s a fact of life.

But sometimes preparing

meals can become a chore.

That’s why TOASTMASTER has been invited

into millions of kitchens just like yours

so we can HELP YOU MASTER your

mixing, baking, grilling, toasting,

brewing, heating and serving

tasks WITH EASE AND STYLE.

The TOASTMASTER name stands for a

CELEBRATION of INNOVATION designed

to serve your life and keep you

COOKIN’ IN STYLE.

KEEP DATED SALES RECEIPT FOR WARRANTY SERVICE.

Keep this booklet. Record the following for reference: Date purchased Model number Date code (stamped on bottom)

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