Retractable Cord Hand Mixer
Important Safeguards.................... 2
Know Your Mixer............................ 3
Using Your Mixer............................ 6
Cleaning Your Mixer ...................... 7
Recipes ........................................7-9
Customer Service..........................10
In USA: 1-800-851-8900
In Canada: 1-800-267-2826
840106200
Know Your Mixer
Parts and Features
1. Speed Control (ON/OFF) and Eject
2. Power Burst Button
3. Mixer Body
4. Bowl Rest™
5. Retractable Cord Release Button
6. Retractable Cord
Optional Attachments and Features
(Available on selected models)
Before first use, wash beaters or other attachments in warm, sudsy water;
rinse and dry.
To reduce the risk of injury, unplug mixer from electrical outlet before inserting or
removing attachments.
This mixer comes with 1 or more of the following attachments:
ATTACHMENT
DESCRIPTION
The flat beaters are designed for general
mixing purposes.
The straight wire beaters, which have
no center post for ease in cleaning, are
designed for mixing thick batters and
cookie dough.
The single whisk is perfect for whipping
cream. The whisk may be inserted into
either opening.
3
Optional Attachments and Features (continued)
ATTACHMENT
DESCRIPTION
The twisted wire beaters, which have
no center post for ease in cleaning, are
designed for mixing thick batters and
cookie dough.
The dough hooks can perfectly knead
a one loaf bread recipe. Always use dough
hooks on speed 4, 5, or 6.
Retractable Cord
Power Burst
1. Pull cord to desired length. Do not
Press and hold down the button for
additional power
unwind beyond indicator on cord.
at any speed.
2. To store cord, press and hold the
cord release
NOTE: Do not
use Power Burst
for more than
two minutes at
a time or motor
may overheat.
button while
guiding the
cord. (See
illustration.)
™
Bowl Rest
This feature can be used on most large
mixing bowls.
NOTE: If the cord jams during storage,
unwind slightly and then press cord
release button and guide the cord into
place.
Use the Bowl
Rest while adding
ingredients or
checking a
recipe. To use,
TURN MIXER
OFF, then set
the mixer on the
edge of the bowl.
CAUTION:
• Never use Bowl Rest when the
mixer is on.
• Do not use Bowl Rest on small
(11⁄2 quart) mixing bowls or plastic
mixing bowls.
4
To Insert Attachments
Flat Beaters, Straight Wire
Beaters and Whisk
Twisted Wire Beaters and Dough
Hooks
1. Make sure mixer is unplugged and
1. Insert the wire beater or the dough
speed control is set to OFF.
hook with the
Collar
collar into the
2. Insert a beater or attachment into an
opening on the
bottom of the
opening indi-
cated by the
illustration on
the mixer.
mixer. Push
until it clicks
into place.
Repeat with
other beater or
attachment.
2. Align tabs on the beater or dough
hook with the
Slot
Tab
slots in the
opening. Push
until it clicks
into place.
Repeat with
other beater or
dough hook.
5
Using Your Mixer
1. Make sure mixer is unplugged and
speed control is set to 0 (OFF).
Insert beaters.
4. When finished mixing, move the
speed control to 0 (OFF) and
unplug mixer.
2. Plug mixer into electrical outlet.
5. To eject beaters, with speed control
Place beaters into bowl.
set at 0 (OFF)
Speed
Control
push straight
down on the
3. Move the speed control to desired
speed, starting
speed control.
at 1 and
increasing to
a higher speed
as necessary.
OFF
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
Frosting and mashed potatoes; kneading dough
Beating egg whites; kneading dough
HIGH speed for whipping cream; kneading dough
Mixing Tips
Cookie dough is one of the thickest
doughs to mix. Make it easier by
following these tips:
• Add ingredients one at a time and
thoroughly mix after each addition.
• Add flour one cup at a time.
• Use a large mixing bowl so that the
ingredients spread out for easier
mixing.
• Have butter or margarine at room
temperature.
• 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.
6
Cleaning Your Mixer
1. Always turn off and unplug mixer
from electrical outlet before ejecting
the attachments.
NOTE: 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.
2. Wash attachments in hot, soapy
water; rinse and dry.
3. Wipe the mixer body and cord with
a clean, damp cloth.
Recipes
Baked Spinach-Parmesan Dip
10-ounce package frozen
chopped spinach, thawed
1 cup mayonnaise
3-ounce package cream
cheese, room temperature
1⁄2 cup onion, minced
1 clove garlic, minced
1 cup grated parmesan cheese
1⁄8 teaspoon pepper
1⁄2 teaspoon paprika
2 baguettes, thinly sliced
Squeeze spinach to remove liquid. In a medium bowl combine spinach, mayonnaise,
cream cheese, onion, garlic, parmesan, 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 vegetable
spray. Sprinkle evenly 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.
Zesty Mashed Potatoes
8 large baking potatoes
1⁄2 cup butter, room temperature
1⁄2 cup milk
(peeled, cubed, cooked, and drained)
1⁄2 to 1 teaspoon minced garlic
Salt and pepper to taste
1⁄2 cup sour cream
8-ounce package cream cheese,
room temperature
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.
7
Wedding Cookies
1 cup butter, room temperature
4 tablespoons sugar
11/2 cups flour
2 cups finely chopped pecans*
11/2 cups confectioners sugar
2 teaspoons vanilla
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.
Triple Chocolate Cookies
1⁄4 cup flour
7 tablespoons sugar
1⁄4 cup unsweetened
baking cocoa
2 eggs
8 ounces semisweet baking chocolate,
melted and cooled
1 cup milk chocolate chips
1 cup chopped walnuts
1⁄4 teaspoon baking powder
1⁄8 teaspoon salt
6 tablespoons butter,
room temperature
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.
8
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 constantly until smooth. Cool
slightly then spread over top of pie. Refrigerate for several hours or overnight
before serving. Makes one 9-inch pie, cut into 8 servings.
Orange Pineapple Cake
181⁄4-ounce box yellow cake mix
1-ounce box vanilla sugar-free instant
pudding
12-ounce container frozen light
whipped topping, thawed
4 eggs
11-ounce can mandarin oranges,
undrained
1⁄2 cup vegetable oil
151⁄4-ounce can crushed pineapple,
undrained
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 to 1 hour 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.
(Tip: Cake flavor is enhanced if left overnight in refrigerator.)
Pound Cake
1 cup butter, room temperature
3 cups sugar
1 teaspoon almond extract (optional)
1 cup whipping cream
3 cups flour
6 eggs
1 teaspoon vanilla extract
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.
9
Customer Service
If you have a question about your hand mixer, call our toll-free customer service
number. Before calling, please note the model, type, and series numbers and fill in
that information below. These numbers can be found on the bottom of your hand
mixer. This information will help us answer your question much more quickly.
MODEL: ______________ TYPE: _______________ SERIES: _________________
LIMITED WARRANTY
This product is warranted to be free from defects in material and workmanship for a period
of two (2) years for Hamilton Beach Portfolio products or one (1) year for Hamilton Beach
products from the date of original purchase, except as noted below. During this period, we
will repair or replace this product, at our option, at no cost. THE FOREGOING WARRANTY
IS IN LIEU OF ANY OTHER WARRANTY, WHETHER EXPRESS OR IMPLIED, WRITTEN
OR ORAL INCLUDING ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR A
PARTICULAR PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO AN AMOUNT
EQUAL TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL, INCIDENTAL
AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED. There is no warranty with
respect to the following, which may be supplied with this product: glass parts, glass
containers, cutter/strainer, blades, and/or agitators. This warranty extends only to the
original consumer purchaser and does not cover a defect resulting from abuse, misuse,
neglect, use for commercial purposes, or any use not in conformity with the printed
directions. This warranty gives you specific legal rights, and you may also have other legal
rights which vary from state to state, or province to province. Some states or provinces do
not allow limitations on implied warranties or special, incidental or consequential damages,
so the foregoing limitations may not apply to you.
If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO THE
STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service please have
model, series, and type numbers ready for operator to assist you.)
CUSTOMER SERVICE NUMBERS
In the U.S. 1-800-851-8900
In Canada 1-800-267-2826
KEEP THESE NUMBERS FOR FUTURE REFERENCE!
HAMILTON BEACH PROCTOR-SILEX,INC.
PROCTOR-SILEX CANADA,INC.
Picton, Ontario K0K 2T0
263 Yadkin Road
Southern Pines, NC 28387
840106200
12/02
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