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6
USE
1. Clean the attachments before use. Rinse and dry them.
2. Insert your desired attachment, you will feel the beater lock into place and should not be able to pull it out without pushing
the Eject button. Make sure they are fully locked in place before operating.
Note: The attachments are equipped with a color-coded collar. Those with a gray collar should be inserted into the hole
with a gray ring (fig 1). Note that the Whisk attachment also has a black collar and should only be inserted into the hole
without the gray ring.
3. Plug in the hand-mixer.
4. Add ingredients to a properly sized mixing bowl.
5. Press the ON/OFF button to turn on the mixer.
6. Adjust speed using the speed control. Push forward to increase speed (fig 3), push back to decrease speed (fig 4).
Youcan hold in the forward or backwards position to adjust speed more quickly.
Note: The hand mixer is equipped with a slow-start to prevent splashing.
Note: To avoid overheating, the hand mixer can operate for up to 15 minutes.
a. Turbo (G) - press down (fig 5) on the speed control for an extra burst of power
b. Pause (E) allows you to momentarily stop. Press the button (fig 6) and the mixing and count-up will be paused.
Ifdesired, you can adjust speed with the speed control prior to resuming. Press the button again to start back up.
7. When you have nished, return the speed to position “0” or simply press either the PAUSE button or the ON/OFF button.
8. Unplug the hand-mixer.
9. Remove the attachments by pressing the ejection control (A) (fig.7).
RECIPES
Frosted Cinnamon Rolls
Prep Time: 45 minutes
Total Time: 2 hours 15 minutes
Serves: 15
Rolls
3 1/2 cups all-purpose our, 1/4 cup granulated sugar, 1 teaspoon salt, 1 pkg (1/4 oz) quick rise yeast, 1/4 cup water, 3/4 cup
milk, 1/4 cup butter, 1 egg
Filling
3 tablespoons butter, softened, 1/4 cup granulated sugar, 2 teaspoons cinnamon
Frosting
1 1/2 cups powdered sugar, 2 tablespoons butter, softened, 1/2 teaspoon vanilla, 2tablespoons milk
In large mixing bowl, combine our, 1/4 cup sugar, salt and yeast. Beat with dough hooks on Speed #2 for 1 minute or until
mixed. In small microwavable bowl, combine water, milk and butter. Microwave on High 1 minute or until warm (110°F to
115°F). Add to dry ingredients along with eggs. Beat on Speed #1 with dough hooks until mixed, then increase to Speed #4
for 5 minutes or until smooth. Turn dough out onto oured work surface. Knead 5 or 6 times until smooth. Let rest 5 minutes.
Grease 13x9-inch baking pan. Roll dough into 15x12-inch rectangle. Spread with 3 tablespoons butter. Sprinkle with 1/4 cup
sugar and cinnamon. Roll up starting at long edge; seal edges. Cut in 15 (1-inch) slices. Place in greased pan. Press tops until
edges touch. Cover; let rise in warm place 1 to 1 1/2 hours or until doubled.
Heat oven to 375°F. Bake 23 to 25 minutes or until deep golden brown and no longer doughy. Cool 15 minutes. Meanwhile, in
medium bowl, mix powdered sugar, 2 tablespoons butter, vanilla and 2 tablespoons milk with beaters on Speed #1 until mixed.
Then beat on Speed #4 for 1 minute or until smooth and creamy. Frost cinnamon rolls.
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