Hamilton Beach Mixer 60695 User Manual

Digitally signed by Anna  
Creery  
cn=Anna Creery, c=US  
Date: 2001.02.27 10:50:10  
-05'00'  
Reason: I am approving  
this document  
840082000 Ev01.qxd 2/22/01 9:57 AM Page 1  
Stand Mixer  
Stand Mixer Safety ........................ 3  
Know Your Stand Mixer ................ 4  
How to Use Your Stand Mixer ...... 5  
To Clean .......................................... 6  
Recipes...................................... 6-10  
Customer Service ........................ 11  
In USA: 1-800-851-8900  
840082000  
 
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Stand Mixer Safety  
IMPORTANT SAFEGUARDS  
When using electric appliances, basic safety  
precautions should always be followed,  
including the following:  
7. The use of attachments not  
recommended or sold by Hamilton  
Beach/Proctor-Silex, Inc. for use with  
this model may cause fire, electric  
shock or injury.  
8. Avoid contacting moving parts. Keep  
hands, hair, and clothing, as well as  
spatulas and other utensils, away from  
beaters during operation to reduce risk  
of injury to persons, and/or damage to  
Mixer.  
1. Read all instructions.  
2. To protect 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 appliance is used by or near  
children.  
4. Unplug from outlet when not in use,  
before putting on or taking off parts,  
and before cleaning.  
5. Remove beaters and other attachments  
from Mixer before washing.  
9. Do not use outdoors.  
10. Do not let cord hang over edge of table  
or counter. Do not let cord contact hot  
surfaces, including stove.  
6. Do not operate any appliance with  
a damaged cord or plug or after the  
appliance malfunctions or is dropped  
or damaged in any manner. Call our  
toll-free customer service number for  
information on examination, repair, or  
electrical or mechanical adjustment.  
11. Do not place on or near a hot gas or  
electric burner, or in a heated oven.  
12. Check that control is off before plugging  
cord into wall outlet. To disconnect, turn  
control to OFF, then remove plug from  
wall outlet.  
13. Do not use appliance for other than  
intended purpose.  
SAVE THESE INSTRUCTIONS  
Consumer Safety Information  
This appliance is intended for household  
use only.  
The length of the cord used on this appli-  
ance was selected to reduce the hazards  
of becoming tangled in, or tripping over a  
longer cord. If a longer cord is necessary an  
approved extension cord may be used.  
The electrical rating of the extension cord  
must be equal to or greater than the rating  
of the stand mixer. Care must be taken to  
arrange the extension cord so that it will not  
drape over the countertop or tabletop where  
it can be pulled on by children or acciden-  
tally tripped over.  
This appliance is equipped with a polarized  
plug. This type of plug has one blade wider  
than the other. The plug will fit into an  
electrical outlet only one way. This is a  
safety feature intended to help reduce the  
risk of electrical shock. If you are unable to  
insert the plug into the outlet, try reversing  
the plug. If the plug should still fail to fit,  
contact a qualified electrician to replace the  
obsolete outlet. Do not attempt to defeat  
the safety purpose of the polarized plug by  
modifying the plug in any way.  
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Know Your Stand Mixer  
Parts and Features  
1. Mixer Head  
4. Sensor Speed Control  
2. Beater Eject Button  
5. 2-Position Turntable  
The turntable places large or small  
bowls close to the  
This button allows finger-tip release  
of all attachments. Fully depress  
button to eject attachments.  
attachments to  
minimize having to  
3. Mixer Release Button  
scrape the sides of  
This button locks the Mixer Head  
down to ensure thorough mixing.  
When the Mixer Head is raised it  
also locks it in the upright position.  
Hold the Mixer Head when lowering  
it into the bowl.  
the bowls. It is  
important to have  
the turntable in  
proper position to ensure thorough  
mixing, kneading, and whisking.  
6. Cord Storage  
Do not press the Mixer Release  
Button and let Mixer Head fall into  
bowl.  
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How to Insert Attachments  
Each set of attachments must be  
inserted into the proper hole in the  
Mixer Head. They are not interchange-  
the flat bottom, should be placed in the  
hole on the right side of the Mixer first.  
Insert attachment into hole and turn  
able; there is a right and a left. Beneath slowly until tabs slip into slots in hole.  
the collar is etched a small R or L. This  
indicates the correct hole to place  
attachment. The “RIGHT” side of the  
Push in until attachment locks in place.  
Then insert the beater marked L, with  
the rounded bottom. If difficult to insert,  
Mixer is the side with the Sensor Speed turn beater one quarter turn and try  
control. The beater marked R, with  
again.  
Mixer Head Graphics  
Right  
Left  
How To Use Your Stand Mixer  
1. Before using, wash bowls and  
attachments in hot, soapy water.  
Rinse and dry.  
Head slightly and press Mixer  
Release button to release. Lower  
into bowl. When lowered, the  
Mixer Head automatically locks  
into place.  
2. Make sure the Mixer is turned to  
OFF and unplugged.  
7. Plug cord into electrical outlet.  
Select desired speed. Prepare  
recipe according to instructions.  
3. Place small post on bottom of  
Turntable in hole on Mixer Base that  
matches bowl to be used.  
8. When finished, turn Sensor Speed  
4. Press the Mixer Release button and  
Control to OFF. Unplug from outlet.  
raise the Mixer Head up.  
9. Press Mixer Head release button,  
raise Mixer Head until locked into  
place.  
5. The beaters and dough hooks must  
be inserted into specific holes in the  
Mixer Head. See “How to Insert  
Attachments.”  
10. Press Beater Eject Button to  
remove attachments.  
6. Place bowl onto Turntable. To  
lower Mixer Head, first raise Mixer  
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  
recommendations. Please adjust Mixer  
speed as needed.  
5
 
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Notes About Your Stand Mixer  
• The Mixer Head locks down for  
thorough mixing. However, there  
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. If this  
happens, turn Mixer off, then unplug.  
Clear obstruction. Let motor cool for  
5 minutes before continuing.  
• Always stay near Mixer during use.  
The speed of turning bowls should  
always be monitored.  
Hints!  
Follow these helpful hints when  
mixing thin batters:  
• Use medium speeds.  
• Bowl may not automatically rotate.  
Simply rotate bowl by hand.  
• Scrape sides of bowl with spatula  
frequently.  
• When whipping cream, eggs or  
liquids, use the smaller bowl and  
higher speeds.  
To Clean  
1. Make sure Sensor Speed Control is  
4. Bowls, beaters, and dough hooks  
may be washed in hot, soapy water  
or in automatic dishwasher.  
turned to OFF and Mixer is unplugged.  
2. Raise Mixer Head to up locked  
position.  
5. Wipe Head, Base, and Turntable of  
Mixer with a damp cloth.  
3. Press Beater Eject Button to eject  
attachments.  
Recipes  
A Few Words About Baking Bread...  
All of our recipes were tested using  
all-purpose flour. Bread flour can  
Bread Tips!  
also be used.  
• When yeast is dissolved in warm  
water, the water temperature should  
be 105° to 115°F. This is usually very  
warm tap water.  
Most of these recipes call for shaping  
bread into a loaf and baking in a loaf  
pan. However, bread can be shaped  
into any shape and baked in almost  
any pan. The only thing this affects  
is the baking time.  
• Bread rises best in a moist, warm  
environment. For a perfect place to  
raise bread, place bread in a micro-  
wave oven or regular oven with a pan  
of steaming water. Do not turn oven  
on, but close the door.  
All of the yeast bread recipes were  
made using the dough hooks on  
Knead (6).  
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Basic White Bread  
2 packages active dry yeast  
212 cups warm water  
3 tablespoons butter or margarine,  
melted  
3 tablespoons sugar  
2 teaspoons salt  
6 to 7 cups all-purpose flour  
Using dough hooks, in large mixing bowl combine yeast and 12 cup of warm  
water. Knead (6) until dissolved. Add remaining warm water, butter, sugar, and  
salt. Add 6 cups of flour and Knead (6) until blended. Add enough of remaining  
flour and continue to knead 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, 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 at 350°F for 40 minutes.  
100% Whole Wheat Bread  
1 teaspoon salt  
2 packages active dry yeast  
2 cups warm water  
13 cup vegetable oil  
13 cup honey  
1 egg  
6 to 7 cups whole wheat flour  
In a large bowl, sprinkle yeast over water and let stand 5 to 10 minutes or until  
foamy. Stir to mix, then add oil, honey, salt, and egg. Add 3 cups of the flour and,  
using dough hooks, Knead (6) for about 1 minute. Let stand about 20 minutes  
until bubbly and starting to rise. Add 3 more cups flour and Knead (6) until mixed.  
Add enough of remaining flour and Knead (6) until dough forms a smooth ball that  
is slightly sticky to the touch. Place dough in large, greased bowl. Cover and let  
rise 30 minutes or until double. Punch down and let rise 1 hour. Punch down.  
Divide into two pieces and shape into loaves. Let rise 30 minutes or until double.  
Bake at 400°F for 25 minutes.  
Honey Wheat Bread  
2 packages active dry yeast  
14 cup honey  
12 cup warm water  
2 teaspoons salt  
134 cups milk  
3 cups whole wheat flour  
2 to 3 cups all-purpose flour  
14 cup butter or margarine, melted  
In a large mixing bowl, combine yeast and water. Stir until dissolved. Add milk,  
butter, honey, and salt. Stir until mixed. Add whole wheat flour and 2 cups of  
all-purpose flour and, using dough hooks, Knead (6) until blended. Add enough of  
remaining flour, and continue kneading, until dough forms a smooth ball that is  
slightly sticky to the touch. Place dough in large greased bowl and cover with a  
towel. Let rise until double in size, about an hour. Punch dough down, divide in  
half, and shape into loaves. Place loaves into 2 9x5-inch greased loaf pans and let  
rise until double in size, about 1 hour. Bake at 350°F about 35 minutes.  
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Dinner Pan Rolls  
12 cup warm water  
14 cup sugar  
1 package active dry yeast  
1 egg  
12 cup warm milk  
112 teaspoon salt  
312 to 4 cups all-purpose flour  
14 cup vegetable oil  
In large mixing bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg, salt,  
and 2 cups flour. Using dough hooks, Knead (6) until blended. Add 1 more cup  
flour and Knead (6). Add remaining flour as needed until a ball of dough forms  
and is slightly sticky to the touch. Place dough in greased bowl and cover with a  
towel. Let rise 45 minutes. Punch dough down and pat into a greased 9x13-inch  
pan. Using a sharp knife, cut almost through dough into squares. Brush cuts with  
melted butter. Let rise until double in size, about 1 hour. Bake at 400°F for 20 to  
25 minutes.  
Onion Herb Bread  
2 packages active dry yeast  
3 tablespoons sugar  
1 teaspoon salt  
12 cup warm water  
12 teaspoon dried dill  
14 teaspoon ground sage  
34 cup yellow cornmeal  
4 cups whole wheat flour  
2 tablespoons vegetable oil  
12 cup finely chopped onion  
123 cups milk  
2 tablespoons dried parsley flakes  
In a small bowl, dissolve yeast in water. In a small pan, saute onion in oil until  
tender. In large mixing bowl, combine onion, milk, parsley, sugar, salt, dill, sage, and  
dissolved yeast. Stir to mix. Add cornmeal and 3 cups of the flour. Using dough  
hooks, Knead (6) until mixed. 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. Punch down dough then divide in half.  
Shape into 2 loaves. Cover and let rise about 40 minutes or until double in size.  
Bake at 350°F for 45 minutes.  
Bran Raisin Muffins  
12 cup vegetable shortening  
12 cup sugar  
1 teaspoon salt  
2 cups buttermilk  
(or see substitute below)  
5 cups bran flakes  
1 cup raisins  
12 cup dark brown sugar  
2 eggs  
212 cups all-purpose flour  
212 teaspoons baking soda  
(To make a substitute for 2 cups buttermilk, put 2 tablespoons lemon juice or  
vinegar in a 2 cup measure. Fill to 2 cups with milk.)  
In a large bowl, using beaters, Cream (5) together shortening and sugars. Add  
eggs and blend. Stir together flour, baking soda, and salt. Alternately add flour  
mixture and buttermilk to mixture in mixing bowl then Mix (8). Reduce to Fold (1)  
and add bran flakes and raisins. Spoon into greased muffin pans. Bake at 400°F  
for 20 minutes. Yield: 2 dozen.  
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Mashed Potatoes  
112 pounds all-purpose  
white potatoes  
5-ounce can evaporated  
fat-free milk  
1 tablespoon butter or margerine,  
room temperature  
14 teaspoon salt  
14 teaspoon pepper  
Wash potatoes and peel if desired. Cut into pieces the size of golf balls. Place in  
saucepan and cover with water. Bring to a boil and let cook 15 to 20 minutes or  
until fork tender. Drain. Heat the evaporated milk. In mixing bowl, place potatoes,  
heated milk, butter, salt and pepper. Using beaters, Mix (8) until combined then  
increase to Whip Potatoes (10) until smooth.  
White Chocolate Cheesecake  
6 ounces white chocolate, chopped  
2 cups vanilla wafer crumbs  
14 cup butter or margarine, melted  
1 tablespoon all-purpose flour  
34 cup sugar  
3 8-ounce packages cream cheese,  
room temperature  
4 eggs  
1 teaspoon vanilla extract  
In top of a double boiler, over simmering water, melt white chocolate. Set aside  
and cool slightly.  
In a small bowl, combine vanilla wafer crumbs and butter. Press onto bottom and  
up sides of 9-inch springform pan. Stir flour into sugar. In a large mixing bowl,  
using beaters, Beat (11) cream cheese. Add sugar/flour mixture and Blend (4)  
until smooth. Add eggs, one at a time, and Beat (11) until smooth. Add vanilla and  
melted chocolate and Mix (8). Pour into prepared pan. Bake in preheated 350°F  
oven for 45 to 50 minutes or until edges are set. Center will be shaky. Cool then  
refrigerate at least 4 hours before serving. May be prepared 1 to 2 days in advance.  
Dark Chocolate Walnut Cake  
Cake:  
Glaze:  
8 ounces semi-sweet baking chocolate  
5 eggs, separated  
1 cup (2 sticks) butter or margarine  
1 cup sugar  
2 tablespoons flour  
3 ounces semi-sweet baking chocolate  
14 cup milk  
3 tablespoons unsweetened baking cocoa  
1 cup finely ground walnuts  
In the top of a double boiler, over simmering water, melt chocolate. Set aside and  
cool slightly.  
Using beaters, beat the egg whites in a small mixing bowl on Egg Whites (14)  
until stiff but not dry. Set aside. In large mixing bowl Cream (5) butter and sugar  
until fluffy. Add egg yolks, one at a time. Reduce speed to Blend (4). Combine  
flour and cocoa, then add flour mixture to butter/egg mixture and mix until blended.  
Add melted chocolate and nuts. Reduce to Fold (1) and add half of beaten egg  
whites. Fold in remaining egg whites by hand. Pour mixture into greased and  
floured tube or bundt pan. Bake at 350°F for 50 minutes. The cake will not rise  
to the top of the pan. A crust will form on the top but the center will be moist.  
Cool in pan 10 minutes then turn out onto cooling rack. The cake will fall. Let  
cool completely then drizzle with glaze.  
To make glaze, combine chocolate and milk in a small saucepan over low heat.  
Stir occasionally until melted, then spoon over top of cake, letting glaze drip  
down sides.  
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Sour Cream Pound Cake  
1 cup (2 sticks) butter or margarine  
3 cups all-purpose flour  
1 8-ounce container sour cream  
2 teaspoons vanilla  
12 cup vegetable  
212 cups sugar  
5 eggs  
In a large mixing bowl, using beaters Cream (5) butter, shortening, and sugar. Add  
eggs. Reduce speed to Blend (4) then add flour, sour cream, and vanilla. Mix until  
well blended. Spoon into greased and floured tube or bundt pan. Bake at 325°F  
for 112 hours or until the cake tests down with a toothpick.  
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. Cream (5) until smooth. Add flour, baking soda, cinnamon, cloves, ginger,  
and salt. Stir (2) until blended. Spread in an ungreased 15x10x1-inch baking 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  
12 teaspoon salt  
1 teaspoon baking soda  
4 cups crispy rice cereal  
2 cups butterscotch chips  
1 cup butter, room temperature  
1 cup white sugar  
1 cup brown sugar  
2 eggs  
2 teaspoon vanilla  
212 cups flour  
In a large mixing bowl, using beaters Cream (5) butter and sugars. Add eggs and  
vanilla and continue mixing. Add flour, salt, and baking soda and Mix (8) until just  
mixed. Add rice cereal and chips and mix on speed 8 until mixed. Drop by spoon-  
fuls onto cookie sheet. Bake at 350ºF for 12 to 15 minutes or until lightly browned.  
Makes 6 dozen.  
10  
 
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Customer Service  
If you have a question about your stand 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 stand  
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!  
11  
 
840082000 Ev01.qxd 2/22/01 9:57 AM Page 12  
HAMILTON BEACH PROCTOR-SILEX,INC.  
PROCTOR-SILEX CANADA,INC.  
Picton, Ontario K0K 2T0  
263 Yadkin Road  
Southern Pines, North Carolina 28387  
840082000  
2/01  
 

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