GE Mixer 106651N User Manual

840146100 ENv00 1/12/06 10:06 AM Page 1  
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HAND MIXER  
BATTEUR À MAIN  
BATIDORA DE MANO  
READ BEFORE USE  
LIRE AVANT L’UTILISATION  
LEA ANTES DE USAR  
840146100  
106651N  
For Customer Assistance, call Customer Service at  
1-877-207-0923 (US) or 1-877-556-0973 (Canada)  
Pour l’assistance à la clientèle au Canada : 1-877-556-0973  
Para comunicarse con Asistencia al Cliente en México: 01-800-343-7378  
Le invitamos a leer cuidadosamente este instructivo antes de usar su aparato.  
 
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PARTS AND FEATURES  
1. Speed Control (On/Off) and Eject  
5
2. Beaters  
1
3. Mixer Body  
4. Hand Mixer Stabilizer  
5. Power Surge Button*  
*Available on selected models  
2
4
3
ATTACHMENTS  
To ensure safety, unplug mixer from electrical outlet before inserting or  
removing attachments.  
Attachment  
Description  
The wire beaters are designed for general  
mixing purposes.  
The single whisk is perfect for whipping cream or  
beating egg whites. The whisk may be inserted into  
either opening.  
The dough hooks can perfectly knead a one loaf  
bread recipe. Only use dough hooks on speeds  
3 through 6. Available on selected models.  
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TO INSERT BEATERS  
1. Make sure mixer is unplugged and speed control is set to 0 (OFF).  
2. Insert a beater into an opening on the bottom of the mixer. Push until it clicks into  
place. Repeat with other beater.  
TO INSERT WHISK  
1. Make sure mixer is unplugged and speed control is set to 0 (OFF).  
2. Insert whisk into either opening on the bottom  
of the mixer. Push until it clicks into place.  
(ON SOME MODELS)  
TO INSERT DOUGH HOOKS  
1. Make sure mixer is unplugged and speed control is set to 0 (OFF).  
2. Insert dough hook with collar into left-side opening on the bottom of the mixer.  
Push until it clicks into place. Repeat with the dough hook  
that does not have a collar in the other opening.  
3. Use dough hooks with speeds 3 to 6 to knead dough. Do not knead dough continu-  
ously for more than 5 minutes or the mixer may overheat. Do not knead more than  
one loaf at a time.  
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HOW TO USE YOUR MIXER  
1. Make sure mixer is unplugged and speed control is set to 0 (OFF). Insert beaters.  
2. Plug mixer into electrical outlet. Place beaters into bowl.  
3. Move the speed control to desired speed, starting at 1 and increasing to a higher  
speed as necessary.  
OFF  
Eject  
4. When finished mixing, move the speed control to 0 (OFF) and unplug mixer.  
5. To eject beaters, with speed control set at 0 (OFF) push straight down on the  
speed control.  
Speed  
Control  
MIXER FEATURES  
Power Surge (on selected models)  
Press and hold down the button for additional power at any speed.  
NOTE: Do not use Power Surge for more than two minutes at  
a time or motor may overheat.  
Eject  
Power  
Surge  
Surge  
Hand Mixer Stabilizer  
CAUTION: Never use the stabilizer when the mixer is on. Do not use the stabilizer on  
1
small (1 2 quart) mixing bowls or plastic mixing bowls. This fea-  
ture can be used on most large mixing bowls. Use the stabilizer  
while adding ingredients or checking a recipe. To use, TURN  
MIXER OFF, then set the mixer on the edge of the bowl  
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MIXING GUIDE  
The following mixing guide is a suggestion for selecting mixing speeds for the  
6 speed mixers. Begin on speed 1 and increase to desired speed depending on the  
recipe consistency.  
6 SPEED  
FUNCTION  
0
1
OFF and/or Eject  
LOW speed for folding or mixing in dry ingredients, muffins, or  
quick breads  
2
3
4
5
6
To cream butter and sugar; most cookie dough  
MEDIUM speed for most packaged cake mixes; bread dough  
Frosting and mashed potatoes; bread dough  
Beating egg whites; bread dough  
HIGH speed for whipping cream; bread dough  
NOTE: Dough hooks should only be used on speeds 3 through 6.  
COOKIE DOUGH MIXING TIPS  
Cookie dough is one of the thickest doughs to mix. Make it easier by  
following these tips:  
• Use a large mixing bowl so that the ingredients spread out for easier mixing.  
• Have butter or margarine at room temperature.  
• Add ingredients one at a time and thoroughly mix after each addition.  
• Add flour one cup at a time.  
• To add chips or nuts to a very thick dough or batter, we recommend stirring them in  
by hand at the very end of the recipe.  
CLEANING YOUR MIXER  
1. Always turn off and unplug mixer from electrical outlet before ejecting attachments.  
2. Wash attachments in hot, soapy water; rinse and dry.  
3. Wipe the mixer body and cord with a clean, damp cloth.  
NOTES:  
• Do not use abrasive cleaners or scouring pads.  
• To reduce the risk of electrical shock do not immerse the mixer body or cord in water  
or other liquid.  
• The optional storage case should be wiped clean with a damp cloth. It is not dish-  
washer safe.  
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RECIPES  
Baked Spinach-Parmesan Dip  
10-ounce package frozen chopped spinach, thawed  
1 cup mayonnaise  
3-ounce package creamcheese, room temperature  
12 cup onion, minced  
1 clove garlic, minced  
1 cup grated Parmesan cheese  
18 teaspoon pepper  
12 teaspoon paprika  
1 baguette, thinly sliced  
Squeeze spinach to remove liquid. In a medium bowl combine spinach, mayonnaise,  
cream cheese, onion, garlic, cheese, and pepper. With hand mixer, beat ingredients at  
MEDIUM speed until well blended, about one minute. Spoon the mixture into a three or  
four cup baking dish that has been sprayed with nonstick cooking spray. Sprinkle even-  
ly with paprika. Bake at 350°F until hot in center and lightly browned on top, about 25  
to 30 minutes. Serve hot to spread on baguette slices. Makes appetizers for 10.  
Zesty Mashed Potatoes  
8 large baking potatoes (peeled, cubed, cooked, and drained)  
12 cup sour cream  
8-ounce package cream cheese, room temperature  
12 cup butter, room temperature  
12 cup milk  
12 to 1 teaspoon minced garlic  
Salt and pepper to taste  
Place hot potatoes into a large bowl. Start mixing the potatoes at MEDIUM speed until  
they are smooth. Add sour cream, cream cheese, butter, milk, garlic, salt, and pepper  
and continue beating until thoroughly mixed. Pour into a greased 9x13-inch baking  
dish. Baked uncovered for 30 minutes at 400ºF. Makes 8 servings.  
Wedding Cookies  
1 cup butter, room temperature  
4 tablespoons sugar  
2 teaspoons vanilla  
112 cups flour  
2 cups finely chopped pecans*  
112 cups confectioners sugar  
In a medium bowl, cream butter and sugar on MEDIUM speed with hand mixer. Add  
vanilla and continue mixing on MEDIUM. Add flour and mix on LOW until blended. Pour  
in pecans and continue mixing on LOW until completely blended. Roll dough into 1-inch  
balls and place on an ungreased baking sheet. Bake for 25 minutes at 325ºF. Place a  
paper towel over a wire rack. Remove cookies onto wire rack. Place confectioners sugar  
into plastic or paper bag. Drop 3 or 4 cookies into bag. Shake bag to coat cookies and  
return cookies to rack to cool completely. Continue until all cookies have been coated  
with confectioners sugar. Before storing cookies, shake cookies in bag of confectioners  
sugar one more time. Makes 41/2 dozen.  
* 2 cups pecan halves or pieces is equivalent to 2 cups finely chopped.  
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Triple Chocolate Cookies  
14 cup flour  
14 cup unsweetened baking cocoa  
14 teaspoon baking powder  
18 teaspoon salt  
6 tablespoons butter, room temperature  
7 tablespoons sugar  
2 eggs  
8 ounces semisweet baking chocolate, melted and cooled  
1 cup milk chocolate chips  
1 cup chopped walnuts  
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 choco-  
late 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.  
Creamy Peanut Butter Pie  
1 cup butter  
1 cup packed brown sugar  
1 cup peanut butter  
12-ounce container frozen whipped topping, thawed  
9-inch graham crust  
2 ounces semi-sweet baking chocolate  
2 tablespoons butter  
1 tablespoon milk  
In a medium saucepan, combine 1 cup butter and brown sugar. Cook over medium heat  
until butter is melted and mixture is smooth, stirring frequently. Refrigerate 10 minutes.  
In large bowl, beat peanut butter and brown sugar mixture at LOW speed until blended.  
Increase speed and beat one minute at HIGH speed. Reduce speed to LOW and add  
whipped topping; beat one additional minute. Pour into graham crust and refrigerate. In  
a small saucepan over low heat, melt chocolate, 2 tablespoons butter, and milk. Stir con-  
stantly until smooth. Cool slightly then spread over top of pie. Refrigerate for several  
hours or overnight before serving. Makes one 9-inch pie.  
Orange Pineapple Cake  
1814-ounce box yellow cake mix  
4 eggs  
11-ounce can mandarin oranges, undrained  
12 cup vegetable oil  
1514-ounce can crushed pineapple, undrained  
1-ounce box vanilla sugar-free instant pudding  
12-ounce container frozen light whipped topping, thawed  
In a large bowl, blend cake mix, eggs, oranges, and oil at MEDIUM speed for 3 to 5 minutes.  
Divide batter into two greased and floured 9-inch round cake pans. Bake approximately 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 the cooled  
cake and store in the refrigerator. Makes 8-12 servings.  
(Tip: Cake flavor is enhanced if left overnight in refrigerator.)  
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Pound Cake  
1 cup butter, room temperature  
3 cups sugar  
6 eggs  
1 teaspoon vanilla extract  
1 teaspoon almond extract (optional)  
1 cup whipping cream  
3 cups flour  
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  
extracts 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. Makes 16 servings.  
Brown Sugar Butterscotch Cookies  
1 cup butter, room temperature  
1 cup white sugar  
1 cup brown sugar  
2 eggs  
2 teaspoon vanilla  
212 cups flour  
12 teaspoon salt  
1 teaspoon baking soda  
4 cups crispy rice cereal  
2 cups butterscotch chips  
In a large mixing bowl, on MEDIUM speed mix butter and sugars. Add eggs and vanilla  
and continue mixing. Add flour, salt, and baking soda and mix on MEDIUM until just  
mixed. Add rice cereal and chips and mix on MEDIUM until mixed. Drop by spoonfuls  
onto cookie sheet. Bake at 350ºF for 12 to 15 minutes or until lightly browned.  
Makes 6 dozen.  
Basic White Bread  
1 package active dry yeast  
114 cups warm water  
112 tablespoons butter or margarine, melted  
112 tablespoons sugar  
1 teaspoon salt  
3 to 312 cups all-purpose flour  
In a large mixing bowl, combine yeast and 14 cup of warm water. Stir until dissolved.  
Add remaining warm water, butter, sugar, and salt. Stir until mixed. Add 3 cups of flour  
and using dough hooks on speed 4 or 5 mix until blended. Add enough of remaining  
flour until dough forms a smooth ball that is slightly sticky to the touch. Place dough in  
large, greased bowl. Cover and let rise until double in size, about 1 hour. Punch dough  
down and shape into loaf. Place loaf into 9x5-inch greased loaf pan and let rise until  
double in size, about 1 hour. Bake in 350ºF oven for 40 minutes. Makes 1 loaf.  
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CUSTOMER SERVICE  
If you have a claim under this warranty, please call our Customer Assistance Number.  
For faster service please have model, series, and type numbers ready for operator to  
assist you. These numbers can be found on the bottom of your appliance.  
MODEL: ________________ TYPE: _________________ SERIES: ________________  
Customer Assistance Number 1-877-207-0923 (US) or 1-877-556-0973 (Canada)  
Keep these numbers for future reference!  
Two-Year Limited Warranty  
What does your warranty cover?  
How does state law relate to this warranty?  
• This warranty gives you specific legal  
rights, and you may also have other rights  
which vary from state to state or province  
to province.  
• Any defect in material or workmanship.  
For how long after the original purchase?  
• Two years.  
What will we do?  
• THIS WARRANTY IS IN LIEU OF ANY OTHER  
WARRANTY OR CONDITION, WHETHER  
EXPRESS OR IMPLIED, WRITTEN OR ORAL,  
INCLUDING, WITHOUT LIMITATION, ANY  
STATUTORY WARRANTY OR CONDITION OF  
MERCHANTABILITY OR FITNESS FOR A PAR-  
TICULAR PURPOSE.  
• Provide you with a new one.  
• For those items still under warranty but no  
longer available, WAL-MART reserves the  
right to replace with a similar GE branded  
product of equal or greater value.  
How do you make a warranty claim?  
• Save your receipt.  
• WAL-MART, GE, AND THE PRODUCT  
MANUFACTURER EXPRESSLY DISCLAIM ALL  
RESPONSIBILITY FOR SPECIAL, INCIDENTAL,  
AND CONSEQUENTIAL DAMAGES OR  
LOSSES CAUSED BY USE OF THIS APPLI-  
ANCE. ANY LIABILITY IS EXPRESSLY LIMITED  
TO AN AMOUNT EQUAL TO THE PURCHASE  
PRICE PAID WHETHER A CLAIM, HOWEVER  
INSTITUTED, IS BASED ON CONTRACT,  
INDEMNITY, WARRANTY, TORT (INCLUDING  
NEGLIGENCE), STRICT LIABILITY, OR OTHER-  
WISE. SOME STATES OR PROVINCES DO  
NOT ALLOW THIS EXCLUSION OR LIMITA-  
TION OF INCIDENTAL OR CONSEQUENTIAL  
LOSSES SO THE FOREGOING DISCLAIMER  
MAY NOT APPLY TO YOU.  
• Properly pack your unit. We recommend  
using the original carton and packing  
materials.  
• Return the product to your nearest  
WAL-MART store or call Customer  
Assistance at 1-877-207-0923 (US) or  
1-877-556-0973 (Canada)  
What does your warranty not cover?  
• Parts subject to wear, including, without  
limitation, glass parts, glass containers,  
cutter/strainer, blades, seals, gaskets,  
clutches, motor brushes, and/or agitators,  
etc.  
• Commercial use or any other use not found What if you encounter a problem with this  
in printed directions.  
product while using it outside the country  
of purchase?  
• The warranty is valid only in the country of  
purchase and you follow the warranty  
claim procedure as noted.  
• Damage from misuse, abuse, or neglect,  
including failure to clean product regularly  
in accordance with manufacturer’s instruc-  
tions.  
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