Place 1 cup nuts in blender jar. Pulse a few times. Remove jar from base and shake to redistribute pieces. Place jar on base and Pulse a few more times.

Cabbage, carrots, onion, green pepper, potatoes. Place 2 cups of chunks in blender jar. Cover with water. Pulse until desired chopped consistency is reached. Pour into colander to drain off water.

Place 1/3-1/2 cup beans in blender jar. Process on High speed for 30 seconds or until desired grind consistency is reached.

Do not crush ice without water or other liquid. Use the ICE BREAKER/PULSE function until desired consistency is reached.

Place 6 ounces frozen juice in blender jar with recommended amount of water. Blend on high speed for 20 seconds.

Place 12 ounces frozen juice in blender jar with 1 can of water. Blend 30 seconds. Pour into pitcher and stir in remaining 2 cans water.

On a cutting board, cut 2 to 3 ounces baking chocolate into chunks. Place in blender jar. Pulse for 10 seconds.

Place gravy in blender jar. Remove filler-cap from cover to allow steam to escape. Blend on low speed for 5 seconds or until smooth.

Place liquid ingredients into jar, then dry ingredients. Blend on medium speed for 10 seconds or until blended.

Cut cheese into half-inch chunks. Process on high speed for 30 seconds or until desired consistency.

Place 1 cup regular granulated sugar in blender. Blend on medium speed for 30 seconds to make superfine sugar which dissolves instantly in iced tea.

The blender will not whip cream, but produces a spoonable topping. Pour 1 cup heavy or whipping cream in blender jar. Process on high speed for 20 seconds or until thickened.

Processing hot foods or liquids in the blender may cause hot liquid to spurt out when the cover is removed. Always remove the filler-cap of the cover before blending hot foods or liquids.

To add foods when blender is operating, remove the filler-cap from container cover and add ingredients through the opening.

If blending action stops during blending or ingredients stick to sides of the jar, turn blender OFF. Remove cover and use a rubber spatula to push mixture toward blades.

Do not try to mash potatoes, mix stiff dough, whip egg whites, grind raw meat, or extract juices from fruits and vegetables. The blender is not made to perform these tasks.

Do not store food or liquids in the blender jar.

Wash fruits and vegetables thoroughly. Remove pits, stones, and large seeds from apricots, cherries, peaches, plums, etc. Peel thick-skinned fruits and vegetables - oranges, lemons, grapefruit, tangerines, watermelons, pineapples, winter squash, etc.

Juicing avocados or bananas produces a puree rather than a juice.

Form leafy vegetables into compact balls or rolls before inserting into food chute.

One pound of raw produce usually yields one cup (8 ounces) of juice.

When working with large quantities of fruits and vegetables, be sure to stop unit to empty pulp bin as it begins to fill. The cutter/strainer should also be cleaned, as the extraction will decrease considerably.

If you desire a clear juice, filter juice through layers of cheesecloth or a coffee filter. This will also remove any foam which results during juicing.

To keep juices from discoloring during storage, add a few teaspoons of lemon juice or ascorbic acid powder.

Serve juices immediately, as the flavor and nutrient content decreases rapidly when juices are stored. If it is necessary to juice fruits and vegetables some time before serving, cover container tightly and refrigerate. Do not store for more than 24 hours.

The flavor, color, and consistency of freshly juiced fruits will be different from canned juices.

Substitute fruit or vegetable juices for stock or water in cooking.

Some pulp remaining in juice is normal. It increases the juice's flavor and nutritive value.

Potato juice can be used in place of cornstarch or flour as a thickening agent in gravies and soups.

Vegetable juice mixed with carrot juice will produce a sweeter vegetable flavor.

Freeze vegetable pulp for use in making soups.

The softer the texture of a fruit or vegetable, the thicker the juice produced. Apricots, peaches, pears, melons, and strawberries are soft textured fruits. The juice that is extracted from these fruits is very thick and is known as nectar. It is best to combine these juices with thinner juices, such as carrot, apple, etc. Beet greens, parsley, spinach, and watercress yield very rich and thick juices. They are very strong-flavored and taste best when combined with other fruits and vegetables.

• To use the blender in a saucepan, be sure to remove the pan from the stove as the blender is not designed for use over a heat source.
• To puree foods, a certain amount of liquid is needed. Add cooking liquid broth, juice, milk, or cream, until desired consistency is reached.
• This appliance is not intended to chop ice. Add ice to beverage after blending.
• This appliance is not intended to beat egg whites.

• For thorough blending, move blade up and down in mixture until smooth.
• You will achieve better mixing results if you use deep, tall containers.
• For easy cleanup, unplug blender and rinse under running water immediately after using.

FOOD	SPEED
Baby Food	2
Eggs	2
Frozen Juice Concentrate	2
Gravy or Sauces	1
Instant Pudding	1
Milk Shakes	2
Pancake Mix	1
Powdered Diet/Protein Drink Mixes	2

1. Unplug the unit from the outlet.
2. Hold the blade portion of the blender under hot running water to rinse clean.
3. If food particles are not easily rinsed off the blade, place a drop of dish detergent in a mixing container with one cup of warm water. Plug cord into outlet. Immerse the blade portion and operate the unit for about 10 seconds. Unplug, rinse under hot water, then dry.
4. Never hold the motor portion of the hand blender under running water. Never immerse the unit past the MAX line. Simply wipe clean with a damp cloth.

Press and hold the button for additional power at any speed. Do not use power boost more than 2 minutes at a time or motor may overheat.

CAUTION: Never use Bowl Rest when mixer is on. Do not use Bowl Rest on small plastic mixing bowls. This feature can be used on most large mixing bowls. TURN MIXER OFF, then set mixer on edge of bowl while adding ingredients or checking recipe.

When finished using the mixer, clean as instructed. Then wrap cord around mixer body and secure cord in clip.

• Always unplug mixer from electrical outlet and eject the beaters before cleaning.
• Wash beaters in hot, soapy water; rinse and dry. Beaters may also be washed in the dishwasher.
• Wipe the mixer body and cord with a clean, damp cloth. Do not use abrasive cleaners or scouring pads. To reduce the risk of electrical shock do not immerse the mixer body in water at any time.

Cookie dough is one of the thickest doughs to mix. Make it easier by following these tips:

• Use a large mixing bowl to spread out ingredients for easier mixing.
• Have butter or margarine at room temperature.
• Add ingredients one at a time, thoroughly mixing after each addition.
• Add flour one cup at a time.
• If adding chips or nuts to a very thick dough batter, we recommend stirring them in by hand at the very end of the recipe.

The following mixing guide is a suggestion for selecting mixing speeds. Begin on speed 1 and increase to desired speed depending on the recipe consistency.

FOOD	Attachment	SPEED (for 5 or 6 speed mixers)	SPEED (for 3 speed mixers)
Cakes, mixes and from scratch	Traditional beaters	3	2
Cookie dough	Wire beaters	3 or 4	3
Mashed Potatoes	Traditional or wire beaters	3 or 4	2
Frosting	Wire beaters	3 or 4	2
Egg whites for meringues, etc.	Traditional beaters	5 or 6	3
Whipped cream	Whisk	5 or 6	3
Quick bread, muffins, brownies	Traditional beaters	1	1
Instant pudding	Whisk	1	1

Note: Hamilton Beach Models 62584 and 62695 come equipped with both wire beaters and whisk. The 62695 also has traditional beaters.

1. It is recommended to use a stand mixer with dough hooks for kneading breads.
2. All of our recipes were tested using all-purpose flour. Bread flour can also be used.
3. When yeast is dissolved in warm water, the water temperature should be 105 to 115 degrees Fahrenheit. This is usually very warm tap water.
4. Bread rises best in a moist, warm environment. Place bread in a microwave oven or a regular oven with a pan of steaming water. Do not turn oven on, but close the door for a perfect place to raise bread.
5. Most of these recipes call for shaping bread into a loaf and baking in a loaf pan. However, bread can be shaped into any shape and baked in almost any pan. The only thing this affects would be the baking time.
6. All of the yeast bread recipes were made using the dough hooks. Check the Use & Care for recommended speed when using dough hooks.

• For ease in cleaning, line the bottom and sides of the insert pan with aluminum foil when cooking meats that may splatter.
• These instructions will refer to the load and lift rack, as "the rack".
• The roaster oven should be thoroughly preheated, about 15-20 minutes for baked goods, like cakes.
• Do not remove cover unless necessary to check food. Removing the cover allows most of the heat to escape.
• Cook to desired doneness by measuring the internal temperature of the meat with a meat thermometer. Temperatures below are degrees Farenheit.

The following mixing guide is a suggestion for selecting mixing speeds. Begin on speed 1 and increase to desired speed depending on the recipe consistency.

	RARE	MEDIUM	WELL DONE
BEEF	140	160	170
PORK	*	160	170
LAMB	140	160	170
SMOKED HAM
Cook Before Eating			160
Fully Cooked			140
POULTRY
Roasting Chicken	Cook to an internal temperature of 170 degrees in F in the breast and 180 degrees F in the thigh.
Turkey			180
* Pork should be cooked to an internal temperature not lower than 160 degrees.

What is Auto Shift™? Auto Shift™ is an exclusive feature which gives you a third choice of cooking times. When set on Auto Shift™, the slow cooker begins cooking at a high temperature, then finishes cooking at a low temperature. The control knob does not move. Basically, Auto Shift offers a third time option. Slow cooking is a gentle cooking process, so an extra hour on Low or Auto Shift is not as crucial to results as conventional cooking methods. The following chart is a guideline of expected hours of cooking times for the three settings.

	1 (Low)	2 (High)	Auto Shift™
Split Pea Soup	12	5	9
Beef Pot Roast	10	5	170
Sunday Chicken	8	4	6

The cover of the slow cooker does not form a tight seal on the crock but should be centered on the crock for best results. Do not remove the cover unnecessarily - this results in major heat loss.

The crock is microwave safe and oven proof, but never heat the crock when empty. Never place the crock on a burner or stovetop. Do not place the lid in microwave, the oven, or on a hot stove top.

Stirring is not necessary when slow cooking. However, if cooking on 2 (High), you may want to stir occasionally.

Slow cooking retains most of the moisture in foods. If a recipe results in too much liquid at the end of the cooking time, remove the cover, turn control knob to 2 (High) and reduce the liquid by simmering. This will take 30 to 45 minutes.

The slow cooker should be at least half-filled for best results.

If cooking soups or stews, leave a 2 inch space between the top of the crock and the food so that the recipe can come to a simmer. If cooking a soup or a stew on 2 (High) keep checking the progress, as some soups will reach a boil when cooked on 2 (High).

When removing the cover, tilt so that opening faces away from you to avoid being burned by steam.

The sides of the base of the slow cooker get very warm because the heating elements are located here. Use the handles on the base if necessary. Use hot mitts to remove the crock.

Some recipe ingredients are not suited for extended cooking in the slow cooker. Pasta, rice, seafood, milk, cream, or sour cream should be added 2 hours before serving. Evaporated milk or condensed soups are perfect for the slow cooker.

Many things can affect how quickly a recipe will cook. The water and fat content of a food, the temperature of the food, and the size of the food will all affect the cooking time. Food cut into pieces will cook faster than whole roasts or poultry.

Most meat and vegetable combinations require at least 7 hours on 1 (Low).

The higher the fat content of the meat, the less liquid is needed. If cooking meat with a high fat content, use thick onion slices underneath, so the meat will not sit and cook in the fat.

Some recipes call for browning the meat before slow cooking. This is only to remove excess fat or for color; it is not necessary for successful cooking.

Slow cookers have very little evaporation. If making your favorite soup, stew, or sauce reduce liquid or water called for in the original recipe. If too thick, liquids can be added later.

If cooking a vegetable-type casserole, there will need to be liquid in the recipe to prevent scorching on the sides of the crock.

The recipes shown here are a sample of the variety of foods that can be cooked in either a 4 quart or 6 quart model. If the ingredient listed gives a range of amount (3 to 4 pounds) choose the smaller amount (3 pounds) when cooking in a 4 quart slow cooker.

Most recipes can be cooked on any of the 3 settings. These recipes list each setting, and the time required.

Turn control knob to Off. Unplug cord from outlet Remove crock and cover from base and let cool. Wash the crock and the cover in hot, soapy water. Rinse and dry. The crock and the cover may also be washed in the dishwasher. Wipe the base witha damp cloth. Do not use abrasive cleansers.

Caution: To reduce the risk of electric shock, do not immerse base in water.

Do not store food in the crock in the refrigerator, and reheat in the heating base. The sudden temperature change may crack the crock. Please handle the crock and cover carefully to ensure long life. Avoid sudden, extreme temperature changes. For example, do not place a hot cover or crock into cold water, or onto a cold, wet surface. Avoid hitting the crock and cover against the faucet or other hard surfaces. Do not use crock or cover if chipped, cracked, or severely scratched. Do not use abrasive cleansers or metal scouring pads.

All of our recipes were tested using all-purpose flour. Bread flour can also be used. Most of these recipes call for shaping bread into a loaf and baking in a loaf pan. However, bread can be shaped into any shape and baked in almost any pan, just adjust your baking time as needed.

Bread rises best in a moist, warm environment. For a perfect place to raise bread, place bread in a microwave oven or regular oven with a pan of steaming water. Do not turn oven on, but close the door.

All of the yeast bread recipes were made using the dough hooks on Speed 6. When yeast is dissolved in warm water, the water temperature should be 105° to 115°F. This is usually very warm tap water.

What is panini? Panini sandwiches are an Italian classic. These grilled stuffed sandwiches offer unlimited possibilities, both as a lunch time treat and anytime. .

Bread sizes and shapes vary by bakery and region. It may be necessary to adapt sandwich press recipes to fit the number of bread slices that can be cooked at one time.

A crisp-crusted French bread formed in a long, narrow loaf, typically about 3 inches wide and 15 inches long.

A light, crusty, yeast bread made with water. French bread is available in many different shapes.

A bread that is similar to French bread, but the loaves are typically shorter and plumper.

A bread with a slightly sour, tangy flavor from the leavening that has a special yeast starter.