GE Mixer 169024 User Manual

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.  
840136300  
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840136300 ENv00 4/8/05 1:17 PM Page 3  
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  
12 cup onion, minced  
1 clove garlic, minced  
1 cup grated Parmesan  
cheese  
18 teaspoon pepper  
12 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  
12 cup butter, room temperature  
12 cup milk  
8 large baking potatoes  
(peeled, cubed, cooked, and drained)  
12 cup sour cream  
12 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  
112 cups flour  
2 cups finely chopped pecans*  
112 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 412 dozen.  
* 2 cups pecan halves or pieces is equivalent to 2 cups finely chopped.  
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Triple Chocolate Cookies  
14 cup flour  
7 tablespoons sugar  
14 cup unsweetened  
baking cocoa  
2 eggs  
8 ounces semisweet baking chocolate,  
melted and cooled  
1 cup milk chocolate chips  
1 cup chopped walnuts  
14 teaspoon baking powder  
18 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  
1814-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  
12 cup vegetable oil  
1514-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  
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, 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  
112 tablespoons sugar  
1 teaspoon salt  
1 package active dry yeast  
114 cups warm water  
3 to 312 cups all-purpose flour  
112 tablespoons butter or margarine,  
melted  
In a large mixing bowl, combine yeast and 14 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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840136300 ENv00 4/8/05 1:17 PM Page 10  
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  
#
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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