Farberware Special Select FSM126BKM 16-Speed Stand Mixer Manual

Farberware Special Select FSM126BKM 16-Speed Stand Mixer

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. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.

SHORT CORD INSTRUCTIONS

A short power-supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord. Do not use an extension cord with this product.

ELECTRIC POWER

If the electrical circuit is overloaded with other appliances, your appliance may not operate properly. It should be operated on a separate electrical circuit from other appliances.

PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATION

BEFORE USING YOUR FARBERVVARE@ 16-SPEED STAND MIXER

1. Carefully unpack Mixer.
2. Wash Beaters, Cookie Dough Hooks, Whisk and Mixing Bowls with warm, soapy water. Rinse well and dry thoroughly.

INSERTING BEATERS, COOKIE DOUGH HOOKS, OR 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.  See Figure 1.
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.
4. Insert Whisk Stem (round stem disk) into round hole. Push in firmly and twist slightly to lock Whisk into place.

MIXING

1. Place desired ingredients into large or small Mixing Bowl.
2. Lift Turntable up and off of the Base. Note Small and Large Mixing Bowl placement as marked on the Base. Replace Turntable at desired location.
3. Place filled Mixing Bowl (large or small) onto Turntable. See Figure 3. Be sure to align rim on underside of Mixing Bowl with corresponding rim on Turntable. When Bowl is placed properly, it will spin freely on Turntable.
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. Pull power cord to desired length only. DO NOT allow any extra cord length than necessary. Plug power cord into a standard 120V AC household electrical outlet . CONTROL PANEL
6. Press ON/OFF Button once. The number Ill” will flash green in the LED Display. This indicates the Mixer is turned ON and in Standby Mode. If the LED does not illuminate, the Mixer is not in Standby Mode. Press Power ON/OFI  Button a second time to re-set the Mixer.
7. Press either of the Speed Control Buttons to increase (+) or decrease (-) the mixing speed. See Recommended Speed Guide on page 11 for detailed information. Control Button once to Press S change speed by one setting. Hold Speed Control Button down to increase or decrease speed rapidly.
8. Press START/STOP Button once to begin mixing. The LED will stop flashing and show the speed setting in a constant green. Upon start-up, the Mixer Motor starts slowly and gently increases its speed to the selected speed setting. This prevents ingredients from splattering. Additional ingredients can be added slowly to the Mixing Bowl during operation.
9. Press either Speed Setting Button to increase speed setting (+) or decrease speed setting (-) 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. Press START/STOP Button once to continue mixing until ingredients reach the desired consistency.
11. Once all ingredients have reached the desired consistency, press START/STOP Button to stop mixing. The green LED will flash to indicate the Mixer is in Standby Mode.
12. Press ON/OFF Button to turn the Mixer OFF.
13. Remove plug from electrical outlet. Gently tug the cord to fully retract the cord into the Mixer Stand.
14. Press the Head Release Button and carefully raise the Mixer Head. See Figure 6.
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. This could damage the Mixer parts.
17. Carefully remove Mixing Bowl from Turntable. Pour batter from Mixing Bowl into another container. Use only a rubber or plastic spatula to remove batter from Mixing Bowl.

RECOMMENDED SPEED GUIDE

SPEED SETTING 1 -2

• Combine dry ingredients
• Fold delicate creams and egg whites into batter
• Add nuts, chips, dried fruit to cookie dough/batter
• Stir sauces and gravies

SPEED SETTING 3 – 4

• Add dry ingredients to batter/ cookie dough
• Mash potatoes/vegetables
• Cream cold (not frozen) butter and sugar.

SPEED SETTING 5 -6

• Cream softened butter and sugar
• Start mixing cake mixes
• Add dry ingredients alternately with liquid ingredients

SPEED SETTING 7 – 8

• Whip potatoes
• Add eggs to batter/cookie dough

SPEED SETTING 9 – 10

• Whip cream
• Complete beating butter cream frostings
• Mix thin batters

SPEED SETTING 11 – 12

• Add sugar to whipped egg whites

SPEED SETTING 13 – 14

• Beat egg yolks

SPEED SETTING 15 – 16

• Whip egg whites

USER MAINTENANCE INSTRUCTIONS

This appliance requires little maintenance. It contains no user- serviceable parts. Do not try to repair it yourself. Any servicing requiring disassembly other than cleaning must be performed by a qualified appliance repair technician.

TO CLEAN

1. Wash all accessories (Mixing Bowls, Beaters, Cookie Dough Hooks, Whisk) with hot water and a mild detergent. Rinse all parts and dry thoroughly. Accessories are also dishwasher safe. DO NOT allow accessories to soak in water for extended periods of time. This could damage the finish.
2. Wipe Motor Housing, Mixer Stand, and Turntable with a damp cloth or sponge. Dry completely with a soft cloth. Lift out Turntable to clean any drippings. Replace Turntable after cleaning.

TO STORE

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.

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: 3250F/1 630C
Bake Time: 1 hour and 15 minutes

Topping

• 1/3 cup butter, softened
• 1/2 cup brown sugar
• 1/4 cup quick cooking oats
• 1/4 cup all-purpose flour
• 1 teaspoon cinnamon

Glaze

• 2 tablespoons milk
• 1/2 cup powdered sugar

Sift together flour, cinnamon, baking powder, baking soda, and salt in a bowl to create flour mixture and set aside. Attach Beaters and cream butter and sugar on Speed 3 for 2-3 minutes. Continue beating and add the eggs, one at a time, beating well after each addition. Add the apples, walnuts, and vanilla extract while mixing.

Slowly add flour mixture and beat on Speed 3 for 2-3 minutes. Pour into 10-inch greased tube pan. Tap pan on countertop several times to eliminate air bubbles. For topping, combine all topping ingredients and mix on Speed 3 until crumbly. Sprinkle topping over top of batter. Bake as directed and allow to cool. Mix glaze ingredients together and drizzle over cake.

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
• 1/4 cup milk
• 1 cup powdered sugar

Yield: 12 servings

Do not preheat oven

Temperature: 3500F/1770C
Bake Time: 1-1/2 hours

Combine flour and baking powder in a separate bowl to create flour mixture and set aside. Attach Beaters and begin to cream together butter, shortening, and sugar on Speed 3 for 3 minutes. Continue beating and add the eggs one at a time alternating them with the flour mixture, beating on Speed 7 after each addition.

Add remaining ingredients and beat together on Speed 5 for 2-3 minutes. Pour batter into greased and floured ID-inch tube pan. Tap pan on countertop several times to eliminate air bubbles. Bake as directed and allow to cool. For glaze, melt butter over low heat. Add milk and stir in powdered sugar. Continue heating until slightly thickened. Drizzle over cake.

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. pineapple or yellow cake mix

Yield: 12 servings
Temperature: 3500F/1770C
Bake Time: 50-60 minutes

Layer topping ingredients in a 10-inch greased and floured tube pan in the order listed. Arrange maraschino cherry halves, cut side up, in the center of and between pineapple slices. For cake, attach Beaters and mix all cake ingredients together on Speed 5 for 3-4 minutes. Pour the batter into pan over toppings. Bake as directed. Allow to cool 5 minutes, then invert onto a heat-resistant plate with a rim.

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

• 1-1/2 cups raspberry preserves, seedless
• 2 teaspoons cornstarch
• Bake Time:40-50 minutes

Sift together the cake flour, cornstarch, powdered sugar, salt and Kool-Aid@ in a bowl and set aside. Attach Beaters and beat the e g whites and cream of tartar on Speed 15 until stiff peaks form. Add the vanilla and sugar, one tablespoon at a time while beating on Speed 11-12.

Fold the flour mixture, 1/4 cup at a time, into the egg white mixture. Pour into a 10-inch greased and floured tub pan. Remove large air bubbles by gently cutting through mixture with a knife and bake as directed. Prepare the raspberry sauce while the cake is baking. Cook raspberry preserves and cornstarch over low heat until thickened. Spoon sauce over cake, either while warm or after it has cooled.

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 Café (Parisian style flavored instant coffee)
• 2 teaspoons vanilla extract 3 eggs

Frosting

• 1/2 cup butter
• 1 cup brown sugar
• 1/2 cup milk
• 2 teaspoons instant coffee granules
• 1 teaspoon vanilla extract
• 1 lb. powdered sugar
• Yield: 12 servings
• Temperature 3500F/1770C
• Bake Time: 30-40 minutes
• Topping
  pecans

Sift together the flour, salt, baking soda and coffee granules in a bowl to create a flour mixture and set aside. Attach the Beaters and cream the butter, sugar, and French Vanilla Café together on Speed 5 for 2-3 minutes. Continue beating and add the vanilla and eggs one at a time, beating well after each addition. Add the flour mixture alternating with the buttermilk while beating on Speed 5 for 2-3 minutes. Beat for an additional 2-3 minutes on Speed 5.

Pour into three 8- inch greased and floured pans. Bake as directed. For frosting, melt butter in a saucepan over low heat. Stir in the brown sugar, milk, and instant coffee granules. Bring to a boil and simmer for 5 minutes, while  constantly stirring. Remove from the heat and add the vanilla extract. Pour the mixture into the Mixing Bowl. Gradually add the powdered sugar and beat on Speed 2 for 2-3 minutes until the frosting reaches a spreading consistency. Spread warm frosting over layered cakes. (Cooled frosting is stiff and hard to spread.) Top with pecans.

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

Topping

raspberries or maraschino cherry halves walnuts
Yield: 30 cheesecakes
Temperature: 2500F/121 OC
Bake Time: 40-50 minutes

Attach Beaters and mix together the cream cheese, sugar and cornstarch on Speed 3 for 2-3 minutes. Add the eggs, one at a time, beating after each addition on Speed 7. Add remaining ingredients and beat together for 1 minute on Speed 5. Line muffin pans with 2-1/2 inch muffin baking cups. Place one vanilla wafer, flat side down, in each muffin baking cup and pour 1/4 cup of filling over each. Bake as directed. Chill overnight.

Combine glaze ingredients in a saucepan and cook over low heat until slightly thickened. Place 1 teaspoon of glaze on top of each cheesecake. Top with raspberries and nuts. Store in refrigerator.

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. While crust is baking, prepare filling.
Yield: 12 servings
Temperature: 3500F/1770C
Bake Time: 18-20 minutes

Filling

• 24 oz. cream cheese, softened
• 1/3 cup brown sugar
• 2 tablespoons cornstarch
• 1/3 cup dark corn syrup
• 1-1/2 teaspoons vanilla extract
• 3 large eggs, room temp.
• 1 egg yolk, room temperature

Topping

• 1 cup milk chocolate chips
• Temperature and Bake Time: 3500F/1 770C for 15 minutes then reduce to 2000F/930C and bake for an additional 1 hour.

Attach the Beaters and mix together cream cheese, brown sugar, cornstarch, corn syrup and vanilla extract on Speed 5 for 2-3 minutes. Add the eggs and yolk one at a time, beating after each addition on speed 7. Pour into the baked crust. Bake as directed. Remove the cheesecake from the oven and sprinkle the chocolate chips over the top. Return to the oven and bake for 5 minutes. Chill overnight. Store in refrigerator.

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: 3500F/1770C
Bake Time: 12-15 minutes

Combine flour, salt, and baking soda in a bowl and set aside. Attach the Beaters and cream the butter on Speed 5 for 2 minutes. Add both sugar and beat on Speed 5 for 2 minutes. Add eggs and continue to beat on Speed 7 for 2 minutes. Eject Beaters and attach Cookie Dough Hooks. Add half of flour mixture and mix on Speed 3 for 2 to 3 minutes.

Add remaining flour mixture and mix on Speed 3 for 2 minutes. Add 1-1/2 cups oatmeal and mix on Speed 5, gradually adding remaining oatmeal until well mixed. Allow to mix for 2 minutes. Reduce to Speed 1, add raisins, and stir until mixed. Drop by teaspoon onto greased cookie sheet and bake as directed.

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Farberware Special Select FSM126BKM 16-Speed Stand Mixer-FAQs