Related Manuals for Farberware FSM126EM, FSM126RM, FSM126BKM, FSM126CBM, FSM126BRXM
Summary of Contents for Farberware FSM126EM, FSM126RM, FSM126BKM, FSM126CBM, FSM126BRXM
- Page 1 SPECIAL SELECT USE & CARE INSTRUCTIONS 16-SPEED STAND MIXER FOR MODELS: FSM126EM (White), FSM126RM (Red), FSM126BKM (Black), FSM126CBM (Cobalt Blue), FSM126BRXM (Bronze)
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Page 2: Important Safeguards
Beaters, Cookie Dough Hooks or Whisk during operation to reduce the risk of injury to persons and/or damage to the Mixer. 12. Remove Beaters, Cookie Dough Hooks or Whisk from Mixer before washing. SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY... -
Page 3: Additional Important Safeguards
ADDITIONAL IMPORTANT SAFEGUARDS 1. All users of this appliance must read and understand this Owner’s Manual before operating or cleaning this appliance. 2. The cord to this appliance should be plugged into a 120V AC electrical outlet only. 3. Do not leave this appliance unattended during use. 4. -
Page 4: Polarized Plug
POLARIZED PLUG This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. -
Page 5: Getting To Know Your
GETTING TO KNOW YOUR FARBERWARE FSM126RM (Red), FSM126BKM (Black), FSM126CBM (Cobalt Blue), FSM126BRXM (Bronze) 16-SPEED STAND MIXER PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATION Ejector Button Turntable (P/N 70512 White) (P/N 70512BK, Black) (P/N 70512R, Red) (P/N 70512CB, Cobalt Blue) Beaters ®... - Page 6 Cookie Dough Hook with one Beater or one Whisk. This could damage the Mixer. 1. Place Stand Mixer on a dry, level surface. Make sure Mixer is not plugged in. 2. Press Head Release Button while pivoting Mixer Head upwards.
- Page 7 INSERTING BEATERS, HOOKS,WHISK 3. Insert Beater or Cookie Dough Hook, one at a time, into holes on underside of Motor Housing. See Figure 2. Insert Beater or Cookie Dough Hook with round stem disk into round hole; hexagonal stem disk into hexagonal hole. See Figure 2A. Push in firmly and twist slightly to lock each Beater or Cookie Dough Hook into place.
- Page 8 (Continued) 4. With Beaters, Cookie Dough Hooks, or Whisk properly in place, press Head Release Button while pivoting Mixer Head downward until it rests firmly in place. See Figure 4. 5. Gently pull plug and power cord out from rear of unit. See Figure 5.
- Page 9 (-) as desired. 10. Press START/STOP Button once. The Speed Setting will flash and the Mixer will change to Standby Mode. The Mixer will stop mixing and stay in Standby Mode (speed setting will flash). Use a rubber or plastic spatula to scrape sides and bottom of Mixing Bowl, as desired.
- Page 10 MIXING (Continued) 15.Press the Ejector Button while grasping the Beaters, Cookie Dough Hooks, or Whisk to release them from the Mixer. See Figure 7. 16. Gently scrape excess batter from Beaters, Cookie Dough Hooks, or Whisk with a rubber or plastic spatula. Do not strike Beaters, Cookie Dough Hooks, or Whisk against Mixing Bowl to remove excess batter.
- Page 11 IMPORTANT HINTS AND INSTRUCTIONS • During first use of your Mixer, you may notice an odor from the Motor. This is normal and will cease with continued operation. • Never fill Mixing Bowl more than 1/2 full — the mixing action will cause the ingredients to rise in the Mixing Bowl.
- Page 12 RECOMMENDED SPEED GUIDE SPEED SETTING 1 -2 SPEED SETTING 3 - 4 SPEED SETTING 5 - 6 SPEED SETTING 7 - 8 SPEED SETTING 9 - 10 SPEED SETTING 11 - 12 SPEED SETTING 13 - 14 SPEED SETTING 15 - 16 •...
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Page 13: User Maintenance Instructions
Unplug and clean unit. Retract power cord into Mixer Stand by gently pulling cord—the power cord will recoil into the Base. Store in original box or in a clean, dry place. Never store Stand Mixer while it is hot or plugged in. - Page 14 RECIPES APPLE CAKE Cake 3 cups all-purpose flour 1-1/2 teaspoons cinnamon 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1/4 teaspoons salt 3/4 cup butter, softened 1-3/4 cups sugar 3 eggs 3 cups apples, peeled, grated 1 cup walnuts, chopped 2 teaspoon vanilla Yield: 12 servings Temperature: 325°F/163°C...
- Page 15 POUND CAKE All ingredients should be at room temp. before mixing. 3 cups all-purpose flour 1 teaspoon baking powder 1 cup butter 1/4 cup shortening 3 cups sugar 5 eggs 1 cup milk 2 Tablespoon vanilla extract 1 teaspoon lemon extract 1 teaspoon orange extract Glaze 1/4 cup butter...
- Page 16 PINEAPPLE UPSIDE DOWN CAKE Topping 1/2 cup butter, melted 1 cup brown sugar 1/2 cup pecans, chopped 8 pineapple slices 1/2 cup maraschino cherries, halved Cake 3 eggs 1/3 cup applesauce 2 teaspoons pineapple flavoring 1 cup, plus 2 tablespoons water 18.25 oz.
- Page 17 RASPBERRY ANGEL FOOD CAKE WITH RASPBERRY SAUCE Cake 1 cup cake flour 2 tablespoons cornstarch 1-1/4 cups powdered sugar 1/2 teaspoon salt 1 pkg. raspberry unsweetened Kool-Aid® (or any other flavor) 1-1/2 cups egg whites (about 12), room temp. 1-1/2 teaspoons cream of tartar 1 teaspoon vanilla extract 1/2 cup sugar Raspberry Sauce...
- Page 18 THREE LAYER FRENCH VANILLA COFFEE CAKE Cake 2-1/2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 2 teaspoons instant coffee granules 1 cup buttermilk or sour milk (sour milk is made by adding 1 teaspoon vinegar to 1 cup milk) 1 cup butter, softened 1-1/3 cups sugar 1/2 cup French-Vanilla Cafe (Parisian style flavored instant coffee)
- Page 19 LEMON TORTE For a wonderful, reduced-fat dessert, add the Yogurt Cheese Frosting to the Lemon Torte. Prepare the yogurt cheese ahead of time. Cake 18.25 oz. lemon cake mix 1/4 cup butter, softened 1/4 cup applesauce 1 cup water 2 teaspoons lemon zest, grated 1 teaspoon lemon extract 4 whole eggs, plus 4 egg whites OR 6 eggs Yogurt Cheese Frosting...
- Page 20 To make yogurt cheese for the Yogurt Cheese Frosting, drain yogurt for at least 4 hours or overnight. Insert two coffee filters or a cheesecloth in a strainer. Place strainer in a pitcher or bowl and pour yogurt in the strainer.
- Page 21 MINI CHEESECAKES Crust 30 vanilla wafers Filling 32 oz. cream cheese, softened 1 cup plus 2 tablespoons sugar 3 tablespoons cornstarch 4 large eggs, room temp. 1-1/4 teaspoon lemon extract 2-1/4 teaspoon orange extract 3/4 teaspoon vanilla extract 1/4 cup whipping cream Glaze 1 cup orange marmalade 2 teaspoons cornstarch...
- Page 22 CARAMEL CHOCOLATE CHUNK CHEESECAKE Crust 1/4 cup butter, melted 3/4 cup quick rolled oats 3/4 cup walnuts, chopped 3/4 cup brown sugar 1/2 teaspoon cinnamon Attach Beaters and mix together crust ingredients on Speed 5 for 23 minutes. Press into a 9-inch greased cheesecake pan. Bake crust as directed.
- Page 23 CHOCOLATE CARAMEL PECAN CHEESECAKE Crust 1/3 cup butter, melted 17 chocolate sandwich cream filled cookies, crushed 2 tablespoons pecans, chopped Filling 24 oz. cream cheese, softened 1/3 cup brown sugar 2 tablespoons cornstarch 1/4 cup dark corn syrup 3 large eggs, room temperature (yolks and whites) 1 egg yolk, room temperature 1/3 cup sour cream, room temperature 1-1/4 teaspoons vanilla extract...
- Page 24 Mix crust ingredients together and press into a 9-inch greased cheesecake pan. Attach the Beaters and mix together cream cheese, brown sugar, cornstarch and corn syrup on Speed 5 for 2-3 minutes. Continue beating and add the eggs and yolk, one at a time, beating after each addition on Speed 7.
- Page 25 CHOCOLATE ALMOND MACAROON PIE Crust 17 coconut macaroon cookies, crushed 1/3 cup butter, melted Filling 2 cups whipping cream 2 pkg. whipped topping mix 1/2 cup powdered sugar 3 tablespoons chocolate liqueur Chocolate 1-1/4 cups milk chocolate chips Topping 1/2 cup almonds, sliced Yield: 8 servings Mix crust ingredients together and press into the bottom and sides of a 10-inch greased pie pan.
- Page 26 GERMAN CHOCOLATE FUDGE PIE Crust 17 chocolate sandwich creme filled cookies, crushed 1/3 cup butter, melted Filling 8 oz. cream cheese, softened 1 small box instant chocolate pudding & pie filling 1-1/2 cups milk 4 oz. German's® sweet chocolate bar 11.5 oz.
- Page 27 BUTTER COOKIES Dough 6 cups all-purpose flour 1 tablespoons baking powder 1 teaspoon salt 2 cups butter, softened 2 cups brown sugar 2 eggs 1/4 cup plus 2 tablespoons milk 2 teaspoons vanilla extract Topping 1/4 cup sugar 1-1/2 teaspoons cinnamon Yield: 4 dozen cookies or 3 cookie bars Temperature: 350°F/177°C Bake Time: 12-15 minutes...
- Page 28 CHOCOLATE CHIP DELIGHT 1-1/2 cups all-purpose flour 3/4 teaspoon salt 3/4 teaspoon baking soda 3/4 teaspoon baking powder 1-1/2 cups shortening 3/4 cup brown sugar 3/4 cup white sugar 2 eggs 1-1/2 teaspoons vanilla extract 3/4 cup coconut 2-1/4 cups quick or old fashioned oats 12 oz.
- Page 29 Speed 1 for 2 minutes. Increase Mixer’s speed to Speed 3 for 2 minutes. Reduce to Speed 1, stir in the nuts and mix for 1 minute. Spread the fudge in a 8 x 8- inch greased pan.
- Page 30 CHOCOLATE SUGAR COOKIES 5-1/2 cups all-purpose flour 2 teaspoons baking powder 2/3 cup cocoa 2 cups butter, softened 1-1/2 cups sugar 4 eggs 1 tablespoons vanilla extract sugar Yield: 4 dozen cookies or 2 cookie bars Temperature: 350°F/177°C Bake Time: 12-15 minutes Combine flour, baking powder and cocoa in a bowl and set aside.
- Page 31 OATMEAL RAISIN COOKIES 2 cups all-purpose flour 3/4 teaspoon salt 1-1/2 teaspoons baking soda 1/2 cups butter, softened 1-1/2 cups brown sugar 3/4 cup sugar 2 eggs 4 cups quick or old fashioned oats 1-1/2 cups raisins Yield: 4 dozen cookies or 3 cookie bars Temperature: 350°F/177°C Bake Time: 12-15 minutes Combine flour, salt, and baking soda in a bowl and set aside.
- Page 32 ONE-YEAR LIMITED WARRANTY Warranty: This Farberware® product is warranted by Salton, Inc. to be free from defects in materials or workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product.