Hamilton Beach 840056500 manual

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Table of contents for the manual

  • Page 1

    840056500 Stand Mixer Stand Mixer Safety ........................ 2 Know Y our Stand Mixer ................ 3 How to Use Y our Stand Mixer ...... 4 T o Clean .......................................... 5 Recipes ...................................... 5-10 Customer Service ........................ 10 In USA: 1-800-851-8900 In Canada: 1-800-267-2876[...]

  • Page 2

    2 Consumer Safety Information IMPOR T ANT SAFEGUARDS When using electric appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions. 2. T o pr otect 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 applia[...]

  • Page 3

    Cord Storage Push cord into Base of Mixer for neat storage. 2-Position T urntable The 2-Position T urntable places large or small bowls close to the attachments to minimize having to scrape the sides of the bowls. It is impor- tant to have T urntable in proper position to ensure thor ough mixing, kneading, and whisking. 2 and 4 Quart Mixing Bowls T[...]

  • Page 4

    Sensor Speed™ Guide This is an illustration of the Sensor Speed Guide on your Mixer . The guide may help you select a speed for most mixing tasks. These guides are r ecommendations. Please adjust Mixer speed as needed. 4 How to Insert Attachments Right Left 1. Before using, wash bowls and attachments in hot, soapy water . Rinse and dry . 2. Make [...]

  • Page 5

    5 Notes About Y our Stand Mixer • The Mixer Head locks down for thorough mixing. However , ther e will be some “bouncing” of the Mixer Head during heavy mixing or kneading. This is caused by the flexibility designed into the Mixer . • If a spoon is accidentally caught in attachments or the motor stalls, the Mixer will automatically shut off[...]

  • Page 6

    6 Place dough in lar ge, greased bowl. Cover and let rise until double in size, about 1 hour . Punch dough down, divide in half, and shape into loaves. Place loaves into two 9x5-inch greased loaf pans and let rise until double in size, about 1 hour . Bake in 350°F oven for 40 minutes. 100% Whole Wheat Br ead 2 packages active dry yeast 2 cups warm[...]

  • Page 7

    7 In a small bowl, whisk together 1 egg white and 1 tablespoon cold water . Brush loaves with this mixture to pr oduce a shiny , crisp crust. Bake in 350°F oven for 50 minutes. Dinner Pan Rolls 1 ⁄ 2 cup warm water 1 package active dry yeast 1 ⁄ 2 cup warm milk 1 ⁄ 4 cup vegetable oil In a lar ge mixing bowl, dissolve yeast in warm water . A[...]

  • Page 8

    8 I ncredib le C akes White Chocolate Cheesecake 6 ounces white chocolate, chopped 2 cups vanilla wafer crumbs 1 ⁄ 4 cup butter or margarine, melted 1 tablespoon all-purpose flour 3 ⁄ 4 cup sugar In the top of a double boiler , over simmering water , melt white chocolate. Set aside and cool slightly . In a small bowl, combine vanilla wafer crum[...]

  • Page 9

    9 Sour Cr eam Pound Cake 1 cup (2 sticks) butter or mar garine 1 ⁄ 2 cup vegetable 2 1 ⁄ 2 cups sugar 5 eggs In a lar ge mixing bowl, cream butter , shortening, and sugar on Speed 4 or 5. Add eggs and beat on Speed 6 or 7. Reduce to Speed 4 then add flour , sour cream, and vanilla. Mix until well blended. Spoon into greased and flour ed tube or[...]

  • Page 10

    10 Fudge Pudding Dessert 1 cup butter or mar garine, melted 2 cups sugar 1 ⁄ 2 cup flour 3 ⁄ 4 cup cocoa 5 eggs In a lar ge mixing bowl. combine butter , sugar , flour , cocoa, eggs, and vanilla. Mix on Speed 6 or 7 for 4 minutes or until well blended. Reduce to Speed 1, then add nuts. Pour batter into a greased 9x13-inch baking dish. Bake at 3[...]