Hamilton Beach Mixer 840086200 User Manual

Stand Mixer  
Important Safeguards.................... 2  
Know Your Mixer............................ 3  
Using Your Mixer............................ 5  
Cleaning Your Mixer........................6  
Recipes........................................ 7-9  
Customer Service ........................ 10  
In USA: 1-800-851-8900  
In Canada: 1-800-267-2876  
840086200  
 
Know Your Mixer  
Parts and Features  
1. Speed Control (On/Off)  
and Eject  
2. Beaters  
3. Bowl  
4. Turntable  
5. Shift and Stir™  
Bowl Lever  
6. Power Burst  
7. Mixer  
8. Hand Mixer  
Release Button  
9. Mixer Lockdown Button  
10. Stand  
How to Assemble Stand  
The stand mixer is very convenient for most recipes. However, small amounts–like  
one cup of cream–may not contact the beaters in the stand mixer mode. In these  
cases we recommend using as a hand mixer.  
2. As the mixer is lowered, gently press  
the back of  
NOTE: Attach mixer to stand before  
attaching mixing shield, beaters, or  
other attachments.  
1. Set stand on counter and put  
turntable onto  
the mixer onto  
the platform  
until it locks in  
position.  
stand. With  
platform level  
and while hold-  
ing mixer as  
shown, place  
3. The mixer can now be used as a  
L-shaped tab  
stand mixer.  
on platform  
into slot on  
bottom of mixer, as illustrated.  
3
 
Optional Attachments (Available on selected models)  
Before first use: wash beaters or attachments in warm, sudsy water; rinse and dry.  
Always 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.  
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 in the hand mixer mode.  
Do not use dough hooks in the stand mixer mode.  
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  
slots in the  
Slot  
Tab  
opening. Push  
until it clicks  
into place.  
Repeat with  
other beater or  
dough hook.  
4
 
Optional Features (Available on selected models)  
Power Boost  
Mixing Shield  
Press and hold down the button for  
additional power  
1. To attach: Place small tabs on the  
mixing shield  
Power  
Burst  
at any speed.  
into grooves on  
side of mixer.  
Push the  
shield back  
onto the mixer.  
The mixing  
shield will snap  
into place in  
NOTE: Do not  
use Power Burst  
for more than  
two minutes at  
a time or motor  
may overheat.  
Bowl Rest  
This feature can be used on most large  
mixing bowls.  
the groove around the mixer.  
2. Now insert the beaters or other  
attachments and use the mixer  
as you normally would.  
3. To remove: Turn mixer off and  
unplug. Eject beaters or other  
attachments.  
Use the Bowl  
Rest while adding  
ingredients or  
checking a  
recipe. To use,  
TURN MIXER  
OFF, then set  
4. Grasp mixing shield in one hand,  
while holding  
the mixer on the  
edge of the bowl.  
mixer in other  
CAUTION:  
hand. Pull  
• Never use Bowl Rest when mixer is on.  
• Do not use Bowl Rest on small  
(112 quart) mixing bowls or plastic  
mixing bowls.  
shield straight  
out, then up,  
to remove.  
Shift and Stir™ Bowl Lever  
Use the lever to move the turntable.  
This allows you to position the beaters  
near the edge of the bowl or in the  
center.  
5. Wash mixing shield in hot, soapy  
water. Rinse and dry.  
Mixer Lockdown Button  
Use this feature to lock the mixer in  
the “down” position when using on  
the stand.  
Using Your Mixer  
1. Make sure mixer is unplugged and  
speed control is set on OFF. Insert  
beaters. Use as hand mixer or  
assemble on stand.  
3. Move the speed control to desired  
speed, starting at 1 and increasing  
to a higher speed as necessary.  
4. If using as a stand mixer do not  
leave mixer unattended. Always  
monitor the progress of the mixing.  
2. Plug mixer into electrical outlet.  
5
 
Using Your Mixer  
(continued)  
5. When finished mixing, move the  
6. To eject beaters, push straight down  
speed control  
on the speed  
control.  
to OFF and  
unplug mixer.  
Off  
7. To remove mixer from stand, hold  
mixer and press mixer release button.  
Pull mixer to release from stand.  
Mixing Guide  
The following mixing guide is a suggestion for selecting mixing speeds. 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  
Cleaning Your Mixer  
1. Always unplug mixer from electrical  
outlet and eject the attachments  
before cleaning.  
Cord Wrap and Clip  
When finished using the mixer, clean as  
instructed. Then  
2. Wash attachments in hot, soapy  
wrap cord  
water; rinse and dry.  
around mixer  
body as illustrated  
and secure cord  
in clip.  
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.  
6
 
Recipes  
Check our Web site for more recipes.  
Lemon Chess Squares  
18-ounce package yellow cake mix  
1-pound box confectioners sugar  
2 eggs  
1 egg  
12 cup butter or margarine, melted  
8-ounce package cream cheese,  
room temperature  
14 teaspoon lemon extract  
12 teaspoon vanilla extract  
In a large mixing bowl combine dry cake mix, 1 egg, and butter. Mix until combined  
at Speed 1. Pat into ungreased 9x13-inch pan. With same mixing bowl and same  
beaters (not necessary to wash) beat cream cheese and sugar at Speed 2 until  
smooth. Add eggs and extract; beat at Speed 3 until well blended. Pour cream  
cheese mixture over top of cake in pan. Bake at 350°F for 45 to 50 minutes. Let  
cool then cut into bars. Yield: About 36 bars.  
Fluffy White Frosting  
Not as sweet as traditional butter cream frosting.  
34 cup vegetable shortening  
1-pound box confectioners sugar  
1 teaspoon salt  
5 to 6 tablespoons milk  
2 teaspoons vanilla extract  
Beat ingredients at Speed 4 for 3 minutes. Makes enough to frost two 9-inch  
round layers.  
Ginger Cookie Bars  
34 cup vegetable shortening  
2 teaspoons baking soda  
1 cup sugar  
14 cup molasses  
1 egg  
1 teaspoon ground cinnamon  
12 teaspoon ground cloves  
12 teaspoon ground ginger  
12 teaspoon salt  
12 teaspoon vanilla  
2 cups flour  
In a mixing bowl, using beaters combine shortening, sugar, molasses, egg, and  
vanilla at Speed 2 until smooth. Add flour, baking soda, cinnamon, cloves, ginger,  
and salt. Mix at Speed 2 until blended. Spread in an ungreased 15x10x1-inch bak-  
ing 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.  
Brown Sugar Butterscotch Cookies  
1 cup butter, room temperature  
1 cup white sugar  
1 cup brown sugar  
2 eggs  
212 cups flour  
12 teaspoon salt  
1 teaspoon baking soda  
4 cups crispy rice cereal  
2 cups butterscotch chips  
2 teaspoon vanilla  
In a large mixing bowl, using beaters cream butter and sugars at Speed 2. Add eggs  
and vanilla and continue mixing. Add flour, salt, and baking soda and mix at Speed  
3. Add rice cereal and chips and mix on Speed 3. Drop by spoonfuls onto cookie  
sheet. Bake at 350ºF for 12 to 15 minutes or until lightly browned. Makes 6 dozen.  
7
 
Double Dark Chocolate Cookies  
12-ounce package semisweet  
23 cup sugar  
chocolate chips  
23 cup packed brown sugar  
34 cup butter, room temperature  
3 eggs  
112 cups flour  
12 cup unsweetened baking cocoa  
1 teaspoon baking soda  
1 teaspoon salt  
1 teaspoon vanilla  
Melt chocolate chips and set aside to cool slightly. Stir together the flour, cocoa,  
baking soda, and salt into a bowl. In a large bowl, combine sugar, brown sugar,  
and butter. Beat with mixer at Speed 2 for two minutes. Add eggs, one at a time,  
beating after each addition. Add vanilla and beat another 30 seconds. Add melted  
chocolate and beat on Speed 1 until thoroughly mixed. Add the flour mixture and  
beat on Speed 1, gradually increasing speed to Speed 3 until thoroughly mixed.  
Drop by heaping tablespoons onto an ungreased baking sheet. Bake 10 to 12  
minutes at 325°F. Allow cookies to cool on baking sheet for five minutes. Transfer  
to cooling racks to cool completely before storing.  
Makes about 312 dozen large cookies.  
Zesty Mashed Potatoes  
8 large baking potatoes, peeled,  
cubed, cooked, and drained  
12 cup sour cream  
12 cup butter, room temperature  
12 cup milk  
12 to 1 teaspoon minced garlic  
Salt and pepper to taste  
8-ounce package cream cheese,  
room temperature  
Place potatoes into a large bowl. Start mixing the potatoes at Speed 3 until they are  
smooth. Add sour cream, cream cheese, butter, milk, garlic, salt, and pepper and  
continue beating at Speed 4 until thoroughly mixed. Pour into a greased 9x13-inch  
baking dish. Bake uncovered for 30 minutes at 400°F. Makes 8 servings.  
Blackberry Cobbler  
2 to 3 cups fresh or 1 (14-ounce bag)  
frozen blackberries, thawed  
12 cup low fat margarine  
(40% vegetable oil), melted  
14 cup sugar  
1 cup flour  
1 cup sugar  
112 teaspoons baking powder  
12 teaspoon salt  
1 cup milk  
Place blackberries and melted margarine into a 9x13-inch baking pan. Sprinkle  
14 cup sugar over the berries and stir to blend in. In a medium bowl, combine  
flour, 1 cup sugar, baking powder, salt, and milk. Beat with mixer at medium  
speed for two to three minutes. Pour over the berry mixture. Bake at 325°F for  
45 minutes. Makes 8 servings.  
8
 
Creamy Peanut Butter Pie  
12 cup butter  
9-inch graham crust  
2 ounces semi-sweet chocolate  
2 tablespoons butter  
34 cup packed brown sugar  
1 cup peanut butter  
12-ounce container frozen  
whipped topping, thawed  
In a medium saucepan, combine butter and brown sugar. Cook over medium heat  
until butter is melted and mixture is smooth, stirring frequently. Refrigerate for  
10 minutes. In a large bowl, beat peanut butter and brown sugar mixture at  
Speed 1 until blended. Increase to Speed 5 and beat one minute. Reduce to  
Speed 1 and add whipped topping. Beat one additional minute. Pour into graham  
crust and refrigerate. For topping: In a small saucepan over low heat, melt choco-  
late and 2 tablespoons butter. Stir constantly until smooth. Cool slightly then  
spread over top of pie. Refrigerate for several hours or overnight before serving.  
Store in refrigerator.  
Baked Spinach-Parmesan Dip  
10-ounce package frozen whole  
1 clove garlic, minced  
1 cup parmesan cheese  
18 teaspoon pepper  
spinach, thawed  
1 cup mayonnaise  
3-ounce package cream cheese,  
room temperature  
12 teaspoon paprika  
2 baguettes, thinly sliced  
1 small onion, minced  
Squeeze spinach to remove liquid and chop finely. In a medium bowl combine  
spinach, mayonnaise, cream cheese, onion, garlic, parmesan, and pepper. Beat  
ingredients at Speed 3 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 in a 350°F oven until hot in center and lightly  
browned on top, 25 to 30 minutes. Serve hot to spread on baguette slices.  
Chocolate Angel Food Cake  
12 teaspoon vanilla  
112 teaspoons cream of tartar  
12 teaspoon salt  
112 cups confectioners sugar  
1 cup flour  
14 cup baking cocoa  
112 cups egg whites (about 10 eggs)  
1 cup sugar  
Combine confectioners sugar, flour and cocoa in a bowl and stir to mix. Set aside.  
Using hand mixer, in a large mixing bowl, beat egg whites, vanilla, cream of tartar,  
and salt at Speed 3 until soft peaks form. Increase to Speed 5 and add sugar, one  
tablespoon at a time, beating until stiff peaks form. Fold in the cocoa mixture by  
hand, about a fourth at a time. Spoon into an ungreased 10-inch tube pan.  
Carefully run a metal spatula or knife through batter to remove any air pockets.  
Bake on lowest oven rack at 375°F for 35 to 40 minutes or until the top springs  
back when lightly touched. Turn pan upside down and cool completely. Run a  
knife around edges and center of tube to loosen then remove cake.  
9
 
Customer Service  
If you have a question about your 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 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, North Carolina 28387  
840086200  
5/01  
10  
 

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