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manual abstract
• Stainless Steel Whisk: For eggs, cream batters, meringues, cheesecakes, mousses and souffles. To avoid damaging the machine, do not use the whisk for heavy mixtures. • Non-Stick Dough Hook: For yeast mixtures. OPERATING YOUR STAND MIXER 1) Turn the head-lift lever counterclockwise and the mixer head (E) will pop up. Raise the mixer head until it locks into place. See Figure 1. 2) To insert an attachment, place it in the Attachment Outlet (D) and push in until it locks into place. See Figure 2. 3) Place the stainless steel bowl (G) on the base and align the two grooves on the base of the bowl with two the notches on the base of the stand mixer. Once in position, turn the bowl clockwise until it locks into place. See Figure 3. 4) Turn the head-lift lever counterclockwise to unlock the mixer head. Once unlocked, lower the mixer head until it locks into position. If the mixer head fails to lock into place, check the bowl to make sure that it is properly positioned. FIGURE 1 FIGURE 2 FIGURE 3 SPEED SUGGESTIONS FOR ATTACHMENTS NON-STICK FLAT BEATER: 1) Creaming fat and sugar:Start on MIN and gradually increase to 5. 2) Beating eggs into creamed mixture:4 to MAX 3) Adding flour or fruit:Min to 1 4) Cake Mix:Start on MIN speed and gradually increase to MAX. 5) Mixing fat into flour:MIN to 2. STAINLESS STEEL WHISK: 1) Gradually increase to MAX. NON-STICK DOUGH HOOK: 1) Start on MIN and gradually increase to 1. USING YOUR SPLASH GUARD 1) Follow direction 1 under the “Operating Your Stand Mixer” section of the manual. 2) Fit the Splash Guard onto the Attachment Outlet (D) by firmly pushing up. The hinged section should be positioned as shown in Figure 1. 3) Insert required attachment tool and follow direction 2 under the “Operating Your Stand Mixer” section of the manual. 4) During mixing, ingredients can be added directly to the bowl by simply lifting the hinged section of the Splash Guard. See Figure 1. 5) You do not need to remove the Splash Guard to change attachment tools. 6) To remove the Splash Guard, raise the mixer head according to direction (1) in the “Operating Your Stand Mixer” section of the manual. Once the mixer head has been raised and is locked into place, slide the Splash Guard down. FIGURE 1 TROUBLESHOOTING PROBLEM: The whisk or flat beater knocks against the bottom of the bowl or is not reaching the ingredients towards the bottom. SOLUTION: Adjust the height. Here’s how: 1) Unplug the unit and raise the mixer head. Insert the stainless steel whisk or non-stick flat beater. 2) Hold the attachment and then loosen nut. See Figure 1. 3) Lower the mixer head and adjust the height by turning the shaft. 4) Ideally, the stainless steel whisk or non-stick flat beater should be almost touching the bottom of the bowl. See Figure 2. 5) Raise the head, hold the stainless steel whisk or non-stick flat beater and tighten the nut. FIGURE 1 FIGURE 2 RECIPES SUGAR COOKIES (Using Non-Stick Flat Beater) INGREDIENTS: •3/4 cup butter or margarine, softened •3/4 cup sugar •1 egg •1 teaspoon vanilla extract •1 1/2 cups all-purpose flour •1 teaspoon baking powder •1/2 teaspoon salt DIRECTIONS: 1) Attach flat beater to mixer head. 2) Add butter and sugar to mixing bowl and blend thoroughly using speed 3. 3) Gradually increase speed to 6 and continue mixing until light and fluffy. 4) Turn stand mixer OFF, and add egg and vanilla extract. 5) Mix together using speed 3 until well blended. 6) Turn down to speed 1 and slowly add flour, baking power and salt. 7) Gradually increase speed to 3 until well blended. 8) Turn stand mixer OFF, and shape dough into a ball and wrap in wax paper. 9) Refrigerate for about 2 hours and then preheat oven to 375.F. 10) Divide dough in half. On lightly floured surface roll dough 1/4-inch thick 11) Using a floured cookie cutter, cut dough and place cookies on greased sheet. 12) Sprinkle with sugar, if desired. Bake for 7 to 8 minutes or until lightly browned. Makes about 5 dozen cookies. POUND CAKE (Using Non-Stick Flat Beater) INGREDIENTS: •1 cup butter or margarine, softened •1 1/2 cups sugar •4 eggs •2 teaspoons vanilla extract •2 cups cake flour •1 teaspoon baking powder •1/2 teaspoon salt •1/4 cup milk DIRECTIONS: 1) Preheat oven to 325.F. Grease a 9 x 5 x 2 3/4-inch loaf pan. 2) Attach flat beater to the mixer head. 3) Add butter and sugar to mixing bowl. 4) Blend thoroughly using speed 3. 5) Gradually increase speed to 6 and continue mixing until light and fluffy. 6) Turn OFF mixer. Add eggs, one at a time, blending thoroughly using speed 3. RECIPES (CONTINUED) POUND CAKE (Using Non-Stick Flat Beater) - continued 7) Blend in vanilla extract, and then turn mixer down to speed 1. 8) Add flour, baking powder, salt and milk. Scrape side of bowl if necessary. 9) Gradually increase to speed 3 until well blended. 10) Pour batter into prepared baking pan. 11) Bake for 55 minutes to 1 hour, or until toothpick inserted in the center comes out clean. Makes 1 loaf. WHITE BREAD (Using Non-Stick Dough...
Other models in this manual:Blenders - DSM800 Series, DSM700 Series (259.05 kb)