Oster 2612 Instruction Manual page 5

INSTRUCTIONS FOR USE
BEFORE USING FOR THE FIRST TIME
Read and follow all the instructions for this section on Use and Care and find a place to
keep this instruction manual ready for future reference.
For your convenience, record the complete model number (located on the back of the
motor) and the date you received the product, together with your purchase receipt and
attach to the warranty and service information. Retain in the event that the warranty
service is required.
NOTE: The use of attachments not recommended or sold by Sunbeam Products may
cause fire, electrical shock, injury or damage to the product.
USING YOUR STICK MIXER
Your Stick Mixer is a two-part assembly. The upper part contains the Motor Housing
and the Speed Buttons. The lower part contains the Blade Housing, the Chopper
Attachment or the Whisk (model 2616 only).
To Lock: Hold the Motor Housing in the right hand and the Blade Housing, the Chop
Housing or the Whisk in the left. Attach the Motor Housing up to the Blade Housing, the
Chopping Bowl or Whisk (model 2616 only). Rotate the Motor Housing to the left. The
assembly locks firmly.
To Unlock: Hold the Motor Housing in the right hand and the Blade Housing, the
Chopping Bowl or Whisk (model 2616 only) in the left. Rotate the Motor Housing to the
right to separate the units.
TO OPERATE YOUR STICK MIXER
• Place dual purpose lid on the bottom of the Mixing/Measuring Cup for added stability
• Immerse the Blade Housing completely into ingredients
• Depress the High or Low button and begin mixing ingredients by moving the
appliance up and down and in circles. Adjust speed as necessary. For continuous
mixing, maintain pressure on button for a maximum of 1 minute
• Hold the Stick Mixer firmly
NOTE: During mixing, it is normal for suction to be created at the bottom of the
container
• When desired consistency has been reached, release Button and lift the Stick Mixer
from mixture. To prevent splashing, always release Button before removing Stick
Mixer from ingredients
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