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Thank you for purchasing the Oster Designer Hand/Stand Mixer. Before you use this product for the
first time, please take a few moments to read these instructions and keep it for reference and enjoyment
of the recipes. Pay particular attention to the Safety Instructions provided. Please review the product
service and warranty statements.
For your future reference, please note:
Date product received:
Service number:
(located on the bottom of the mixer)
Comfort Handle
F E A T U R E S
The Oster Designer Hand/Stand Mixer has
to assist you in preparing delicious foods.
Beater Eject Button
This Hand/Stand Mixer features a large and conveniently located beater eject button. The design allows
for a smooth push of the thumb to release the beaters. You will not notice a definite “click.”
Burst of Power
The Burst of Power feature allows for an added boost to the maximum power level at the press of the
button. During especially heavy mixing tasks, press the button to drive through the mixture with ease.
Once the button is released, the mixer will return to the set speed setting.
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Beaters
The open beater design allows for thorough, fast mixing results for all types of batters, and easy clean
up The beaters are dishwasher safe.
Handle
The handle has been designed for comfort to prevent fatigue of the hand during heavy or long mixing
tasks.
Using Your Hand/Stand Mixer
using your mixer for the first time, wash the beaters in hot/soapy water, or the dishwasher. Rinse
and dry.
Be sure speed control is in the “OFF” or “0” position and unplugged from an electrical outlet. Insert
beaters one at a time, by placing stem end of beaters into the opening on the bottom of the mixer. Turn
beater slightly and push in until beater clicks into position. Plug cord into 120 volt, 60 Hz, A.C.
electrical outlet.
Although your mixer is much more convenient to use on a stand, it is not designed to be used for
heavy mixing, or recipes calling for more than 3 l/2 cups of flour. This may cause overheating and
possibly motor damage.
Mixing:
When using as a handmixer, slowly guide mixer around sides and through center of bowl, going in the
same direction. Be careful not to overbeat the mixture. Overbeating tends to make some mixtures
tough.
Ingredients should be added to the mixing bowl as they are specified in the recipe. When combining
wet and dry ingredients, you may wish to moisten ingredients on low speed, then turn to the desired
speed as specified in the mixing guide.
Whenever scraping of the bowl is required, stop the mixer and scrape sides and bottom of bowl with a
rubber spatula as needed. Turn speed control to “OFF” or ‘0” and rest mixer on its heel rest or on the
stand while adding ingredients. Be sure to position beaters over mixing bowl so any drippings will fall
back into mixing bowl.
When mixing is complete, set speed control to “l”, raise beaters slowly from batter to clean off
clinging food. Be sure to turn unit to “0” before raising beaters completely out of mixing bowl.
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Hand Mixer on a Stand:
Attach the hand mixer to the stand by tilting the cradle back and inserting the mounting tabs on the
stand into the holes on the bottom of the mixer and sliding back to snap. To remove the mixer from the
stand, tilt the cradle back and keep hand under the cradle for support, snap the mixer forward and lift
off the stand without turning or twisting.
NOTE: The mixing bowl provided with this mixer is not heat resistant glass and
should not be placed in the oven. Always transfer the ingredients to a baking
Do not use mixing bowls to blend in large
dish or pan designed for oven use.
volumes of hot liquids or to mash potatoes while still hot.
Dough Hooks:
The dough hooks must go into the correct sockets. Although the mixer will operate, the dough could
“travel” up the hooks. This will not provide the correct kneading action and could risk ruining a recipe
or damaging your mixer.
Insert one at a time, by placing the dough hook with the curved foot into the left socket at the bottom of
the mixer. Insert the straight end hook into the right socket. When using the dough hooks, USE THE
HAND MIXER OFF THE STAND. ONLY USE SPEEDS 1 OR 2.
Speed Guide For Hand Mixer
Mixing tasks
Speed
1
Use when stirring liquid ingredients or when a gentle action is
required. Use when folding two portions of a recipe together such as a
beaten egg into a batter.
Fold
Beaters
Dough Hooks
Use when mixing dry and liquid ingredients together alternately in a
Stir
2
recipe.
Beaters
Use when preparing any of the ready-prepared or packaged instant
puddings.
Dough Hooks
Use when a recipe calls for combining ingredients together.
Use for quick breads or muffins that require a brisk action, just enough
to blend.
Mix
3
4
Beaters
Use when preparing cake mixes or for directions calling for medium
Blend
Beaters
speed.
Use to cream butter and sugar together.
Use when preparing a frosting from a recipe or package.
,Use when whipping cream for desserts.
Beat
Beaters
Use to mash potatoes to develop a light and fluffy texture.
Use when whipping egg whites.
Whip
Beaters
Ejecting Beaters and Dough Hooks:
Be sure speed control is at the “OFF” or ‘0” position and cord is removed from electrical outlet. Scrape
off any excess batter with a rubber spatula. Grasp the stems of the beaters with your hand and press the
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beater eject button. Beaters will release into your hand.
Cleaning:
Wash the beaters before and after use. Rinse and dry. Beaters may be washed in a dishwasher. After
removing cord from electrical outlet, clean mixer head with a damp cloth and wipe dry. DO NOT
IMMERSE MIXER IN WATER. Avoid the use of abrasive cleaners that will mar the finish of your mixer.
The motor of your mixer has been carefully lubricated at the factory and does not require any additional
lubricant.
Storage:
Coil the electrical cord of the hand mixer with a plastic twist fastener. Store the mixer on its heel rest in
a clean, dry location such as a cabinet or shelf. Store beaters in a drawer.
Maintenance:
Other than the recommended cleaning, no further user maintenance should be necessary. If for any
reason your hand mixer should require repairs, do not try to fix it yourself. Send it to the Sunbeam
Appliance Service Station.
RECIPES
These delicious recipes from Gold Medal Flour were especially developed for the
Oster Designer Hand Mixer.
Tropical Toffee Bars
1
cup Gold Medal@ all-purpose flour
cup
stick) margarine or butter, softened
Macadamia-Coconut Topping (below)
cup shortening
cup packed brown sugar
Heat oven to 350”. Beat margarine, shortening and brown sugar in medium bowl on medium speed
until thoroughly mixed. Beat in flour until blended. Press dough in bottom of ungreased rectangular
pan, 13x9x2 inches. Bake 10 minutes. Spread with topping. Bake 25 minutes longer or until topping
is golden brown; cool slightly. Cut into 3x1 -inch bars. 32 bars.
Macadamia Coconut lopping
1 teaspoon baking powder
2
eggs
teaspoon salt
1 cup packed brown sugar
1 cup chopped macadamia nuts
1 cup shredded coconut
1
teaspoon vanilla
2 tablespoons Gold Medal all-purpose flour
Beat eggs in medium bowl on medium speed. Beat in remaining ingredients on low speed.
High Altitude Directions(3500 to 6500 feet): Increase first bake time to 12 minutes. Decrease the
1 cup brown sugar in Macadamia Coconut Topping to
cup.
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Fluffy White Frosting
2 egg whites
1
cups sugar
1 teaspoon vanilla
cup water
teaspoon cream of tartar
Beat sugar, water, cream of tartar and egg whites in top of double boiler on high speed 1 minute.
Place over boiling water. Beat on high speed 7 minutes; remove pan from boiling water. Add vanilla.
Beat on high speed 2 minutes longer. Frosts a 13x9-inch cake or fills and frosts two 8- or 9-inch cake
layers.
High Altitude Directions (3596 to 6569 feet): No changes needed.
TM. of General Mills, inc.
Fruit Swirl Coffee Cake
1 teaspoon almond extract, if desired
eggs
3 cups Gold
1 can (21 ounces) apricot, blueberry or cherry
pie filling
1
cups sugar
cup (1 stick) margarine or butter, softened
cup shortening
teaspoons baking powder
teaspoon vanilla
4
ail-purpose flour
1
1
Glaze (below)
Heat oven to 350”. Generously grease jelly roil pan, 15 1/2x10 1/2x1 inch, or 2 square pans, 9x9x2
inches. Beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in large
bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping
bowl occasionally. Beat in flour until blended. Spread 2/3 of the batter in jelly roil pan or
in each
square pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling.
Bake 40 to 45 minutes or until cake springs back when touched lightly. While warm, drizzle with
Glaze. Cut coffee cake in jelly roll pan into 2 1/2x2-inch bars; cut coffee cake in square pans into
2
3/4-inch squares. 30 bars or 18 squares.
Glaze
Mix 1 cup powdered sugar and 1 to 2 tablespoons milk thoroughly.
High Altitude Directions (3500 to 6500 feet): Heat oven to
Generously grease 2 square
pans, 9x9x2 inches. Decrease sugar to 1
cups and baking powder to 1 teaspoon. Spread 1
cups batter in each pan; spread with pie filling. Continue as directed. Bake about 40 minutes.
Chocolate Chip Cookies
teaspoon baking soda
teaspoon salt
package (12 ounces) semisweet chocolate
chips
1 cup packed brown sugar
cup granulated sugar
1 cup (2 sticks) margarine or butter, softened
1 teaspoon vanilla
1
1 cup chopped walnuts, if desired
2
eggs
2
cups Gold
all-purpose flour
Heat oven to
Seat sugars and margarine in large bowl on medium speed about 3 minutes or
until fluffy. Beat in vanilla and eggs. Beat in flour, baking soda and salt until blended. Stir in chocolate
chips and walnuts. Drop dough by l/4 cupfuls about 2 inches apart onto ungreased cookie sheet.
Bake 11 to 14 minutes or until edges are light brown. Cool 3 minutes before removing from cookie
sheet. Cool on wire rack. About 18 cookies.
Chocolate Chip Bars:
Press dough in ungreased jelly roil pan, 15 1/2x10 1/2x1 inch. Bake 17 to 22 minutes or until light
brown; cool. Cut into 2 1/2x1 l/2-inch bars. 48 bars.
High Altitude Directions (3500 to 6500 feet): Increase flour to 2 2/3 cups. Decrease baking soda to
l/4 teaspoon. Bake 12 to 15 minutes.
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Chocolate Fudge Marble Cake
.
1
teaspoon salt
2
cups Gold Medal@ ail-purpose flour
teaspoon baking powder
1 i/2 cups sugar
1
teaspoon vanilla
cup shortening
3/4 cup buttermilk
cup water
2
eggs
cup chocolate-flavored syrup
Chocolate Cream Frosting (below)
1 to 2 tablespoons chocolate-flavored syrup
cup chocolate-flavored syrup
1 teaspoon baking soda
Heat oven to
Grease and flour rectangular pan, 13x9x2 inches, or 2 round pans, 9x1
inches. Beat all ingredients except
cup chocolate syrup, the frosting and
1
tablespoon chocolate
syrup on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes,
scraping bowl occasionally: reserve cup batter. Pour remaining batter into pan(s).
Mix remaining cup syrup into reserved batter. Pour over batter in rectangular pan (or pour half of
the mixture over batter in each round pan). Cut through batter several times for marbled effect. Bake
rectangle about 40 minutes, 9-inch rounds about 35 minutes or until toothpick inserted in center
comes out clean. Cool round pans 10 minutes; remove from pans. Cool completely. Frost rectangle
or fill and frost layers with Chocolate Cream Frosting; drizzle 1 to 2 tablespoons chocolate syrup over
top. Refrigerate any remaining cake.
Chocolate Cream Frosting:
Beat 1 cup whipping (heavy) cream and
cup chocolate-flavored syrup in chilled bowl on high
speed until stiff.
High Altitude Directions (ove3r500 feet): Not recommended for use.
Creamy Vanilla Frosting
Few drops food color, if desired
3 cups powdered sugar
About 2 tablespoons milk
cup margarine or butter, softened
teaspoons vanilla
1
Beat powdered sugar and margarine in medium bowl on low speed 1 minute. Beat in vanilla, food
color and milk on low to high speed about 2 minutes or until smooth consistency. Frosts a 13x9-inch
cake or fills and frosts two 8- or9-inch cake layers.
Browned Butter Frosting:
Heat butter over medium heat until delicate brown; cool. Mix melted butter with powdered sugar. (We
do not recommend margarine for this recipe.)
Cherry Frosting:
Stir in 2 tablespoons drained chopped maraschino cherries and 2 drops red food color.
Citrus Frosting:
Omit vanilla. Substitute lemon or orange juice for the milk. Stir in
teaspoon grated lemon peel or 2
teaspoons grated orange peel.
Maple-Nut Frosting:
Substitute
cup maple-flavored syrup for the vanilla and milk. Stirin
cup finely chopped nuts.
Peanut Butter Frosting:
Substitute peanut butter for the margarine. Increase milk to 1 to 1 cup.
High Altitude Directions(3500 to 6500 feet): No changes needed.
T.M. of General Mills, Inc.
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Sugar Cookie Tarts
3
cups Gold Medal@ flour
2cupssugar
1 teaspoon baking powder
1 cup shortening
cup margarine or butter, softened
2 teaspoons vanilla
teaspoon salt
Cream Cheese Spread (below)
Toppings (sliced fresh fruit or jam and toasted
sliced almonds)
1
egg
Heat oven to
Beat sugar, shortening, margarine, vanilla and egg in large bowl on low speed.
Beat in flour, baking powder and salt on medium speed until blended.
Roll half of the dough at a time l/4 inch thick on lightly floured surface. Cut into 3-inch rounds. Place
2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until light brown; cool slightly.
Remove from cookie sheet; cool completely. Spread about 2 teaspoons Cream Cheese Spread over
each cookie. Arrange Toppings on spread. Refdgerate any remaining cookies. About 2
cookies.
dozen
Cnam Cheese Spread
1 package (8 ounces) cream cheese, softened
cup sugar
1
teaspoon vanilla
Beat all ingredients in small bowl on low speed until smooth.
High Altitude Directions (3500 to 6500 feet): Bake 11 to 13 minutes.
Twice-baked Potatoes
114 teaspoon salt
118 teaspoon pepper
Paprika
4 large baking potatoes
1 cup nonfat yogurt or light sour cream
cup grated Parmesan cheese
2 tablespoons chopped chives or green onions
Heat oven to
Bake potatoes about 1 hour or until tender. Cut thin lengthwise slice from each
potato; scoop out potato, leaving a thin shell. Beat potatoes on low speed 1 to 2 minutes or until no
lumps remain. Beat in remaining ingredients except paprika until fluffy. Place shells on ungreased
cookie sheet. Fill with potato mixture: sprinkle with paprika. Bake about 20 minutes or until filling is
hot. 4 servings.
High Altitude Directions (3500 to 6500 feet): No changes needed.
TM. of General Mills, Inc.
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2 YEAR LIMITED WARRANTY
Sunbeam Household Products warrants that, for a period of two years from date of purchase, this
product shall be free of mechanical and electrical defects in material and workmanship. Our obligation
here under is limited to repair or replacement, at our option, of this product during the warranty period,
provided the product is sent postage prepaid directly to our factory service center:
SUNBEAM SERVICE CENTER
95 W.L. Runnels Ind. Drive
Dock M-5
Hattiesburg, MS. 39961
DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE: ACTING OTHERWISE MAY DELAY
THE PROCESSING OF YOUR WARRANTY CLAIM. This warranty does not cover normal wear of parts
or damage resulting from any of the following: negligent use or misuse of the product, use on
improper voltage or current, use contrary to operating instructions, or disassembly, repair, or alteration
by any person other than our factory service center: Product repair or replacement as provided under
the above warranty is your exclusive remedy. Sunbeam Corporation (of which Sunbeam Household
Products is a division), shall not be liable for any incidental or consequential damages for breach of
any express or implied warranty on this product. Except to the extent prohibited by applicable law, any
implied warranty of merchantability or fitness for a particular purpose on this product is limited in
duration to the duration of the above warranty. Some states do not allow the exclusion or limitation of
incidental or consequential damages, or allow limitations on how long an implied warranty lasts, so
the above limitations or exclusion may not apply to you. This warranty gives you specific legal rights,
and you may also have other rights which vary from state to state.
and Burst of Power are registered trademarks of Sunbeam Products, Inc. or its affiliated
companies.
1995 Sunbeam Products, Inc. or its affiliated companies. All rights reserved
P.N. 65742-002
PRINTED IN USA
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