Hamilton Beach 840113300 Manuale utente

Cookie Press and

Cake & Food Decorator

840113300

Important Safeguards . . . . . . . . 2

Know Your Cookie Press . . . . . . 2

Operating Instructions . . . . . . . . 4

Cleaning . . . . . . . . . . . . . . . . . . . 7

Recipes. . . . . . . . . . . . . . . . . . . . 9

Customer Service . . . . . . . . . . . 18

In USA: 1-800-851-8900

In Canada: 1-800-267-2826

840113300 Ev04.qxd 4/8/03 9:46 AM Page 1

IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS!

When using this appliance, basic safety precautions should always be followed, including

the following:

1. Read all instructions.

2. To prevent damage to the motor, do not

immerse motor in water or other liquids.

3. Do not allow dough or batter to run into

the hollow shaft, as damage to the motor

may occur.

4. Do not operate the cookie press with

damaged batteries, motor, or after the

appliance malfunctions or is dropped or

damaged in any manner.

5. Remove batteries when the cookie press

is not in use and before cleaning.

6. Avoid contact with moving parts.

7. Close supervision is necessary when used

by or near children.

8. The use of attachments not

recommended or sold by Hamilton

Beach/Proctor-Silex may damage the

cookie press.

9. For household use only.

10. Do not use outdoors.

11. Do not use appliance for other than

intended purpose.

Know Your Cookie Press

Parts and Features

1. Feet

2. Barrel Cap

3. Disc or Tip

4. Pusher Plate

5. Gear

6. Rod

7. Barrel (tube)

8. Hollow Shaft

9. Motor

10. Button/Trigger

11. Battery Cover/Compartment

840113300 Ev04.qxd 4/8/03 9:46 AM Page 2

Discs and Tips

Regular Discs

Use discs with stiff dough to prepare cookies, candies, crackers, etc.

Decorator Tip

Use decorator tip with soft dough to

prepare appetizers, candies, and

desserts; to fill pasta; and to garnish

casseroles and desserts.

Filler Tip

Use filler tip with thin mixtures to

fill pastries.

Ribbon Heart Jewel Diamond

Snowman Car Tulip Shell

Tree Star Sparkler Gingerbread

Man

840113300 Ev04.qxd 4/8/03 9:46 AM Page 3

Operating Instructions

1. Twist the battery cover counterclock-

wise and lift it to

remove. Insert four

AA alkaline batteries

into the battery

compartment (see

diagram on unit).

Replace the battery

cover by placing it

off-center (to the right)

and twisting to the left

until it clicks.

2. Turn the gear on the rod so that

one or two threads

can be seen above

the gear.

3. Attach the pusher

plate to the rod on

the end that’s near-

est the gear.

4. Insert the rod into the hollow shaft.

Then, line up the

ridges on the inside

of the barrel with the

notches on the

pusher plate. Slide

the barrel onto the

motor. Turn the

barrel clockwise

and lock it into

place.

5. Fill barrel with desired mixture; press

food down lightly to

remove air pockets.

NOTE: Cookie dough

must be freshly

made. Cookie dough

that has been refrig-

erated overnight is

not recommended.

6. Select desired disc or tip and place

on filled barrel. Place

barrel cap on barrel

and turn clockwise

to lock into place.

To Assemble and Fill

BEFORE FIRST USE: Wash all parts (except motor) in hot, sudsy water, rinse,

and dry thoroughly. Wipe motor with damp cloth and dry thoroughly.

840113300 Ev04.qxd 4/8/03 9:47 AM Page 4

To Use Discs

All Discs except Ribbon Disc

7. With barrel pointing up, squeeze

trigger until mixture

reaches disc or tip.

Release trigger.

Turn cookie press

over and it is ready

to use.

To Refill Barrel:

1. Unit will indicate it is empty by making

a clicking noise.

2. Remove barrel cap, disc or tip, and

rod/pusher plate.

3. Follow steps 3–7 on pages 4 and 5.

1. When making

cookies, mints,

etc., line up several

ungreased, uncoated

(without non-stick

surface) baking

sheets on work

surface.

2. Stand cookie press

upright on baking

sheet; hold with

one hand.

3. Squeeze trigger

continuously; touch

baking sheet with 3

barrel cap feet for

each cookie, mint,

etc.

4. To make uniform cookies quickly

and easily, establish a rhythm by

counting. For example, “one

thousand one” – touch baking sheet.

“One thousand two” – lift unit and

move. “One thousand three” – touch

baking sheet, etc.

Alternative method: Squeeze then

release trigger for each cookie, mint,

etc.; lift and repeat.

5. Space cookies two inches apart,

mints one inch apart on uncoated

baking sheet.

NOTE: Cookie/mint shapes and

sizes may vary until you develop

your own rhythm. As with any new

appliance, practice with the cookie

press to achieve the best results.

840113300 Ev04.qxd 4/8/03 9:47 AM Page 5

Ribbon Disc

1. To make cookies, crackers, etc., line

up several ungreased, uncoated bak-

ing sheets on work surface.

2. Hold cookie press at a 45 degree

angle to baking sheet.

3. Squeeze trigger continuously.

• When dough starts to come

through the disc, move the unit to

form a 3-inch strip.

• Two-thirds of the way down each

strip, release trigger but continue to

move unit.

• Touch dough with finger or rubber

spatula to break flow of dough.

Move unit to start next strip.

4. When baked. remove cookies,

crackers, etc. from baking sheet.

Place on cooling rack.

Mounds: Using a circular

motion, make mounds of the

desired size and height.

Uses: Appetizers, vegeta-

bles, desserts, garnishes,

candies, etc.

Rosettes: Gradually lift unit

straight up until mixture is

desired shape and height.

Uses: Garnishes, appetizers,

candies, etc.

Zigzag lines: Make a series

of small “S” movements to

desired width. Uses:

Appetizers, borders,

garnishes, etc.

Strips: Move unit in a

straight line until mixture is

desired length. Uses:

Desserts, borders, cookies,

pasta. Moving the unit faster

produces a thin strip;

moving it slower produces

a wide strip.

To Use Decorator Tip

Use the filler tip to fill foods such as

donuts, cream puffs, and éclairs.

1. Arrange foods to be filled on baking

sheet.

2. Assemble and fill cookie press with

filling mixture.

3. Hold unit parallel to work surface.

4. Holding food in one hand, insert filler

tip into one side of food. Squeeze

trigger for several seconds, then

release. Remove tip from food.

To Use Filler Tip

840113300 Ev04.qxd 4/8/03 9:47 AM Page 6

Cleaning

1. Disassemble and wash all parts

except motor in hot, soapy water.

Rinse and dry thoroughly.

• Do NOT wash in an automatic

dishwasher.

• Use a bottle brush to clean the

inside of the barrel.

2. Remove batteries. Wipe motor

with a damp cloth or sponge.

Dry thoroughly.

3. Do not immerse motor in water.

Do not disassemble of attempt to

lubricate the motor.

4. It is recommended that the cookie

press be stored with the batteries

removed.

1. Ingredients (onion, green pepper,

meat, tuna, seafood, cheese, nuts,

hard cooked eggs, cereal, oatmeal,

chocolate chips, raisins, etc.) must

be very finely chopped, minced, or

grated before being added to dough

or mixtures.

2. Packaged ingredients (chopped

nuts, shredded cheese, grated

coconut, etc.) must be very finely

chopped or grated again before

using.

3. Measure flower by lightly spooning

it into measuring cups, then leveling

it off with a straight-edge knife.

4. Sift brown sugar and powdered

sugar before measuring to remove

lumps and ensure a smooth dough.

5. Dough and mixtures should be

pliable before use to extrude easily.

6. If cookie dough is sticky, refrigerate

10-15 minutes before using.

7. Spoon soft mixture into barrel and

press food down lightly.

8. Shape stiff dough into small balls,

drop into barrel and press dough

down lightly to eliminate large air

pockets.

9. The cookie press may be operated

when barrel is partially filled.

10. Once dough or mixtures have been

loaded into barrel, they should be

used immediately.

11. Discs may be changed at any time

whole the barrel is loaded by simply

removing the barrel cap. Do not

touch trigger while changing discs.

12. The number of cookies, crackers,

mints, etc. made from one recipe

will depend on the size of the

cookies, crackers, etc. pressed.

The faster you move the unit, the

smaller the cookies.

13. When using the decorator tip,

release the trigger before you finish

making the desired shape, but con-

tinue to move the unit.

14. Stop the flow of dough or mixture

from the decorator tip by quickly

pushing the decorator tip in and out

of the food one time.

15. For best results, use baking sheets

that do not have a non-stick surface

(uncoated).

Operating Tips and Tricks

840113300 Ev04.qxd 4/8/03 9:47 AM Page 7

Questions & Answers

1. How long will the batteries last?

A set of 4 alkaline batteries will last

through 35 to 40 regular barrels of

stiff dough.

2. How many cookies will one barrel

make?

Approximately 4 dozen cookies can

be made, depending on the disc and

how fast you move the cookie press.

3. Can you use regular AA batteries

in the cookie press instead of

alkaline batteries?

Regular batteries will not provide

as much power and will not last

as long as alkaline batteries.

4. Why won’t cookies and mints cut

off properly?

The dough must be the right

consistency – stiff and pliable – not

crumbly or very soft. Also, the 3

barrel cap feet must touch the

baking sheet in order to form a

cookie or mint. As the unit is lifted

from the cookie sheet, the flow of

dough is cut, forming a cookie or

mint. Be sure to use uncoated,

ungreased baking sheets.

5. Can you decorate a cake with the

cookie press?

The cookie press can be used to

make attractive borders, edges, and

garnishes on cakes and many other

desserts. Stiff icings/frostings work

best.

6. Can you use the cookie press

when the barrel is not full?

Yes. Be sure to follow the assembly

and filling instructions on page 4

and 5.

7. Why won’t the cookie press push

the dough when the barrel is full?

The gear must be turned so that 1–2

threads are showing on the rod (see

step 2 on page 4).

8. Why does the cookie press run

backwards?

The batteries are inserted incorrectly.

See step 1 on page 4 and the

diagram inside the battery

compartment for correct

battery placement.

840113300 Ev04.qxd 4/8/03 9:47 AM Page 8

Recipes

Appetizers

Crabmeat Canapes

1 can (6 oz.) crabmeat, drained

1 8 oz. package cream cheese, softened

2 tablespoons toasted almonds,

very finely chopped

2 teaspoons green onions,

very finely chopped

Place crabmeat, cream cheese, almonds, onions, and Worcestershire sauce in

food processor or blender. Process until mixture is smooth. Assemble and fill

cookie press with mixture. Using the decorator tip, make mounds, rosettes,

zigzags, or lines on canape bases. Garnish as desired.

Makes 7–8 dozen canapes.

* Cooked lobster, shrimp, or tuna may be substituted for crabmeat.

Deviled Eggs

12 large eggs, hard-cooked

6 tablespoons mayonnaise

1 tablespoon sugar

1⁄2tablespoon prepared spicy

brown mustard

Cut eggs in half lengthwise. Remove yolks and place in food processor. Process

until finely chopped. Add mayonnaise, sugar, mustard, salt, and pepper. Process

until smooth. Arrange egg whites on serving plate or tray. Blot tops of eggs with

paper towel to remove any excess moisture. Assemble and fill cookie press with

yolk mixture. Using decorator tip, fill egg whites with mixture. Garnish as desired.

Makes 24 deviled eggs.

2 teaspoons Worcestershire sauce

Canape bases (crackers, cucumber

slices, etc.)

Helpful Hints

• Vary garnishes using: sprigs of

parsley, fresh dill weed, and

watercress; pimento or olive slivers;

chopped chives or nuts.

• Use vegetables, crackers, fried potato

skins, etc. as bases for canapes.

• The following recipes are only a

starting point for the wide variety of

appetizers that can be prepared.

Use these ideas as a guide when

creating your own variations.

1⁄4teaspoon salt

1⁄8teaspoon pepper

840113300 Ev04.qxd 4/8/03 9:47 AM Page 9

1⁄2teaspoon salt

1⁄2teaspoon pepper

1⁄2teaspoon basil

1⁄4teaspoon garlic powder

1 jar (31-3⁄4oz.) spaghetti sauce

Grated Parmesan cheese

Cheddar Crackers

1⁄2cup butter or margarine, softened

1⁄2cup vegetable shortening

1 pound sharp cheddar cheese,

finely grated

Place butter and shortening in large mixing bowl. Cream together on medium

high speed. Add cheese and mix well using medium speed. Combine flour, salt,

mustard, and cayenne in separate bowl. Add to the cheese mixture in three (3)

additions, mixing well after each addition. Use low speed. Assemble and fill cookie

press with dough; use ribbon disc. Make 3 inch ribbons on greased, uncoated

baking sheet. Bake at 350°F for 10-12 minutes, or until edges are just starting to

turn brown. Carefully remove from baking sheet. Cool on wire rack. Sprinkle with

paprika if desired.

Makes 8-9 dozen crackers.

Entrees

21⁄2cups all purpose flour

1 tablespoon salt

1 tablespoon dry mustard

1⁄8teaspoon cayenne pepper

Helpful Hints

• Mashed potatoes make attractive

borders or toppings for meat,

seafood, or vegetable casseroles;

stews; or shepherd’s pie. Prepare

mashed potatoes as usual, making

sure they have a smooth thick

consistency. Two cups will fill

barrel. Use decorator tip.

• Butter rosettes are an elegant

addition to dinner parties and buffets.

They also add an artistic touch to

pancakes and waffles at a festive

brunch.

• Use whipped butter or margarine

directly from the refrigerator; 8 oz. will

fill barrel. Refrigerate or freeze

rosettes until serving.

• Cream cheese rosettes are an

attractive replacement for butter

on baked potatoes and other

vegetables.

• Whip cream cheese until fluffy; 12 oz.

fills barrel. Use decorator tip.

Three Cheese Stuffed Shells

1 package (12 oz.) jumbo shell

pasta (about 30), cooked

2 containers (15 oz. each) ricotta cheese

1 package (8 oz.) mozzarella cheese,

finely shredded

1⁄2cup grated Parmesan cheese

2 eggs, slightly beaten

Combine ricotta, mozzarella, and Parmesan cheese, eggs, salt, pepper, basil, and

garlic powder in a large mixing bowl. Mix until well blended. Assemble and fill

cookie press with cheese mixture; use decorator tip. Fill shells. Pour thin layer of

spaghetti sauce into a 13 x 9 inch baking pan. Arrange filled shells in a single layer

over sauce. Top with remaining sauce. Sprinkle with Parmesan cheese. Bake at

350°F for 30-40 minutes.

Makes 30 shells (10 servings)

840113300 Ev04.qxd 4/8/03 9:47 AM Page 10

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