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Фрагмент инструкции
The Spatula Attachment should be positioned so the Spatula is to the right of the Beaters. 3. Weave the top of the Spatula Attachment under the left Beater shaft and over the right Beater shaft. The word “Front” on the Attachment should face 5 Figure C outward from the front of the Mixer. (Figure C) Snap the Attachment onto the Beater shafts. 4. As you mix, place the front edge of the Spatula Attachment against the side of the bowl and move it forward slowly along the side to scrape away dry ingredients and batter buildup. NOTE: Should the Spatula Attachment become detached during use, be sure to move the Speed Control to the Off position before attempting to reattach the Spatula to the Beaters. SELECTING MIXING SPEEDS Refer to the following Mixing Guide for speed applications. You may also refer to the Tips for suggested speeds and mixing times. Ingredient variations and individual preferences may require changes in speeds and times. If your Mixer slows down excessively, switch to the next higher speed or divide the quantity being mixed. MODEL M24S MIXING GUIDE (3-SPEEDS) Use WHIP To beat eggs (white, yolks, whole), frostings, whipping cream, and vegetables. Use MIX To cream together butter and sugar, or mix cake batter, mixes, and puddings. Use STIR To blend dry and liquid ingredients, fold in egg whites and whipped cream, prepare muffins and quick breads, and stir sauces. 6 MODEL M22S MIXING GUIDE (6-SPEEDS) Use 6 - (High) WHIP For preparing light and fluffy textures, whipped cream, potatoes, and egg whites. Use 5 -BEAT To beat whole eggs, frostings and to prepare cookie dough. Use 4 - (Medium) MIX To prepare cake mixes, cake batters, cream butter, and sugar. Use 3 COMBINE To cut shortening into flour, mix thin batters, combine dry and liquid ingredients. Use 2 STIR To prepare sauces, puddings, quick breads, and muffins. Use 1 - (Low) BLEND Combine liquids, mix dry ingredients, fold one ingredient into another. Care and Cleaning Other than the care mentioned here, no maintenance or servicing of this appliance is required. Repairs, if necessary, must be performed by a Black & Decker (U.S.) Inc., Household Appliance Company-Owned or Authorized Service Center. For the location of the Service Center nearest you, call the toll-free “800” number on the cover of this book or see the list of Company-Owned Service Centers on pg. 12-14. GENERAL CLEANING 1. Before cleaning any part of the Mixer, move the Speed Control Switch to the Off position. Unplug the cord from the electrical outlet and eject the Beaters. Detach the Spatula Attachment, if used. Be sure to dry all parts thoroughly before next use. 7 Figure D 2. Beaters and Spatula Attachment may be washed in hot, sudsy water or in a dishwasher. 3. Follow with a clean, dry cloth. Do not use any abrasive cleanser or material to clean any part of the Mixer, as it can harm the finish. STORING THE MIXER 1. Handle the cord carefully for longer life; avoid jerking or straining it at plug connections. To store, coil the cord loosely or secure it in large loops with a twist tie. Do not wrap the cord around the Mixer for storage. (Figure D) 2. The Beaters may be conveniently stored by snapping them into the Beater Clips on the sides of the Mixer. (Figure D) Mixing Tips HOW TO BEAT EGG WHITES • Beaters and bowl must be thoroughly clean. • Be sure there is no egg yolk in the egg whites. • For maximum volume, egg whites should be at room temperature. • Beat with the Mixer set at its highest speed until egg whites are the desired consistency. • Beating time varies with the freshness of eggs. 8 NOTE: For best results when beating egg whites, use a glass, stainless steel, or copper mixing bowl. Do not use the Spatula Attachment. HOW TO WHIP CREAM • Cream, Beaters and bowl must be thoroughly chilled. • Start with the lowest speed (to minimize splatter); as the cream begins to thicken, gradually increase to WHIP. • Whipping time varies with fat content, age, and temperature of cream. NOTE: The Spatula Attachment is not recommended for use when whipping cream as volume may be reduced. 1 cup heavy cream 1/2 cup confectioners’ sugar 1/4 cup sifted cocoa Thoroughly chill heavy cream—at least overnight in the refrigerator. Add all ingredients to a deep bowl. Whip on high speed until mixture is thick and fluffy, stopping once to scrape sides of container with a rubber spatula. MAKES: Frosting for (2) 8 or 9 inch layers CHOCOLATE WHIPPED CREAM FROSTING Recipes 9 OATMEAL CHIP COOKIES 1/2 cup butter or shortening 1/2 teaspoon baking soda softened 1/2 teaspoon salt 1 cup packed brown sugar 1 cup quick oats, uncooked 1 egg 1/2 cup wheat germ 1 teaspoon vanilla 1/2 cup semi-sweet 1 cup all-purpose flour chocolate morsels In a large bowl, combine butter, brown sugar, egg, and vanilla. Beat at low speed to blend ingredients (about 1/2 minute). Increase speed to high and beat until mixture is well blended (approximately 2 minutes). Add flour, baking soda, salt, oats, wheat germ, and chocolate ...
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