840136300 ENv00 4/8/05 1:17 PM Page 1
g
Hand Mixer
Batteur à main
Batidora de mano
READ BEFORE USE
LIRE AVANT L’UTILISATION
LEA ANTES DE USAR
For Customer Assistance in U.S.A.: 1-877-207-0923
For Customer Assistance in Canada: 1-877-556-0973
Pour l’assistance à la clientèle au Canada : 1-877-556-0973
Para comunicarse con Asistencia al Cliente en México: 01-800-343-7378
Le invitamos a leer cuidadosamente este instructivo antes de usar su aparato.
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Know Your Mixer
Parts and Features
5
Speed Control (On/Off) and Eject
1
1
Beaters
2
Mixer Body
3
Hand Mixer Stabilizer
4
Power Surge Button*
5
2
4
*Available on selected models
3
Attachments
To ensure safety, unplug mixer from electrical outlet before inserting or
removing attachments.
Attachment
Description
The wire beaters are designed for general
mixing purposes.
The single whisk is perfect for whipping cream
or beating egg whites. The whisk may be inserted
into either opening.
The dough hooks can perfectly knead a one loaf
bread recipe. Only use dough hooks on speeds
3 through 6. Available on selected models.
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Using Your Mixer
To Insert Beaters
1. Make sure mixer is unplugged and
2. Insert a beater into an opening on
the bottom
speed control is set to 0 (OFF).
of the mixer.
Push until it
clicks into
place. Repeat
with other
beater.
To Insert Whisk
1. Make sure mixer is unplugged and
speed control is set to 0 (OFF).
2. Insert whisk into either opening on
the bottom
of the mixer.
Push until it
clicks into place.
To Insert Dough Hooks (available on selected models)
1. Make sure mixer is unplugged and
3. Use dough hooks with speeds 3 to 6
to knead dough. Do not knead dough
continuously for more than 5 minutes
or the mixer may overheat. Do not
knead more than one loaf at a time.
speed control is set to 0 (OFF).
2. Insert dough hook with collar into
left-side
opening on
the bottom
of the mixer.
Push until it
clicks into
place. Repeat
with the dough
hook that
does not have a collar in the other
opening.
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To Mix
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
set at 0 (OFF)
Place beaters into bowl.
Speed
push straight
Control
3. Move the speed control to desired
down on the
speed control.
speed, starting
at 1 and
increasing to
a higher speed
as necessary.
OFF
Eject
Features
Hand Mixer Stabilizer
Power Surge (on selected models)
CAUTION: Never use the stabilizer when
Press and hold down the button for
additional power
the mixer is on.
Do not use the
at any speed.
stabilizer on
Eject
NOTE: Do not use
Power Surge
for more than
two minutes at
a time or motor
may overheat.
1
small (1 ⁄2 quart)
Power
Surge
mixing bowls or
plastic mixing
bowls. This fea-
Surge
ture can be used
on most large
mixing bowls. Use the stabilizer while
adding ingredients or checking a recipe.
To use, TURN MIXER OFF, then set
the mixer on the edge of the bowl.
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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; bread dough
Frosting and mashed potatoes; bread dough
Beating egg whites; bread dough
HIGH speed for whipping cream; bread dough
NOTE: Dough hooks should only be used on speeds 3 through 6.
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.
• 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.
• Have butter or margarine at
room temperature.
Cleaning Your Mixer
1. Always turn off and unplug mixer
from electrical outlet before ejecting
the attachments.
NOTES:
• 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.
• The optional storage case should be
wiped clean with a damp cloth. It is
not dishwasher safe.
2. Wash attachments in hot, soapy
water; rinse and dry.
3. Wipe the mixer body and cord with
a clean, damp cloth.
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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
1 baguette, thinly sliced
Squeeze spinach to remove liquid. In a medium bowl combine spinach, mayonnaise,
cream cheese, onion, garlic, cheese, 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 nonstick cooking 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.
Makes appetizers for 10.
Zesty Mashed Potatoes
1⁄2 cup butter, room temperature
1⁄2 cup milk
8 large baking potatoes
(peeled, cubed, cooked, and drained)
1⁄2 cup sour cream
1⁄2 to 1 teaspoon minced garlic
Salt and pepper to taste
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.
Wedding Cookies
1 cup butter, room temperature
4 tablespoons sugar
2 teaspoons vanilla
11⁄2 cups flour
2 cups finely chopped pecans*
11⁄2 cups confectioners sugar
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.
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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.
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 table-
spoons 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
4 eggs
1-ounce box vanilla sugar-free instant
pudding
12-ounce container frozen light
whipped topping, thawed
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 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. Makes 8-12 servings.
(Tip: Cake flavor is enhanced if left overnight in refrigerator.)
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Pound Cake
1 cup butter, room temperature
1 teaspoon almond extract (optional)
1 cup whipping cream
3 cups flour
3 cups sugar
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. Makes 16 servings.
Brown Sugar Butterscotch Cookies
1⁄2 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
21⁄2 cups flour
In a large mixing bowl, on MEDIUM speed mix butter and sugars. Add eggs and
vanilla and continue mixing. Add flour, salt, and baking soda and mix on MEDIUM
until just mixed. Add rice cereal and chips and mix on MEDIUM until mixed.
Drop by spoonfuls onto cookie sheet. Bake at 350ºF for 12 to 15 minutes or
until lightly browned. Makes 6 dozen.
Basic White Bread
11⁄2 tablespoons sugar
1 teaspoon salt
1 package active dry yeast
11⁄4 cups warm water
3 to 31⁄2 cups all-purpose flour
11⁄2 tablespoons butter or margarine,
melted
In a large mixing bowl, combine yeast and 1⁄4 cup of warm water. Stir until
dissolved. Add remaining warm water, butter, sugar, and salt. Stir until mixed.
Add 3 cups of flour and using dough hooks on speed 4 or 5 mix until blended.
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, about 1 hour. Punch dough down and shape into loaf. Place loaf
into 9x5-inch greased loaf pan and let rise until double in size, about 1 hour.
Bake in 350ºF oven for 40 minutes. Makes 1 loaf.
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Customer Assistance
If you have a claim under this warranty, please call our Customer Assistance
Number. For faster service please have model, series, and type numbers ready for
operator to assist you. These numbers can be found on the bottom of your mixer.
MODEL: ________________ TYPE: _________________ SERIES: __________________
Customer Assistance Numbers: 1-877-207-0923 (U.S.) 1-877-556-0973 (Canada)
Keep this number for future reference!
Two-Year Limited Warranty
What does your warranty cover?
• Any defect in material or workmanship.
For how long after the original purchase?
• Two years.
How does state law relate to this warranty?
• This warranty gives you specific legal rights,
and you may also have other rights which
vary from state to state or province to
province.
• WAL#MART expressly disclaims all respon-
sibility for consequential damages or
incidental losses caused by use of this appli-
ance. Some states or provinces do not allow
this exclusion or limitation of incidental or
consequential losses so the foregoing dis-
claimer may not apply to you.
What will we do?
• Provide you with a new one.
• For those items still under warranty but no
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longer available, WAL MART reserves the
right to replace with a similar GE branded
product of equal or greater value.
How do you make a warranty claim?
• Save your receipt.
• Properly pack your unit. We recommend
using the original carton and packing
materials.
What if you purchased your product in the
U.S., Canada or Mexico and encounter a
problem while using it outside the country of
purchase?
• The warranty is valid only in the country of
purchase and if you follow the warranty
claim procedure as noted.
• Return the product to your nearest
#
WAL MART store or call Customer
Assistance at 1-877-207-0923 in the USA or
1-877-556-0973 in Canada.
What does your warranty not cover?
• Glass parts, glass containers, cutter/strainer,
blades and/or agitators.
• Commercial use or any other use not
found in printed directions.
• Damage from misuse, abuse, or neglect.
• Products purchased or serviced outside the
USA or Canada.
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