Oster Mixer 2382 User Manual

 
Thank you for purchasing the Oster Designer Hand/Stand Mixer. Before you use this product for the  
first time, please take a few moments to read these instructions and keep it for reference and enjoyment  
of the recipes. Pay particular attention to the Safety Instructions provided. Please review the product  
service and warranty statements.  
For your future reference, please note:  
Date product received:  
Service number:  
(located on the bottom of the mixer)  
Comfort Handle  
F E A T U R E S  
The Oster Designer Hand/Stand Mixer has  
to assist you in preparing delicious foods.  
Beater Eject Button  
This Hand/Stand Mixer features a large and conveniently located beater eject button. The design allows  
for a smooth push of the thumb to release the beaters. You will not notice a definite “click.”  
Burst of Power  
The Burst of Power feature allows for an added boost to the maximum power level at the press of the  
button. During especially heavy mixing tasks, press the button to drive through the mixture with ease.  
Once the button is released, the mixer will return to the set speed setting.  
 
Beaters  
The open beater design allows for thorough, fast mixing results for all types of batters, and easy clean  
up The beaters are dishwasher safe.  
Handle  
The handle has been designed for comfort to prevent fatigue of the hand during heavy or long mixing  
tasks.  
Using Your Hand/Stand Mixer  
using your mixer for the first time, wash the beaters in hot/soapy water, or the dishwasher. Rinse  
and dry.  
Be sure speed control is in the “OFF” or “0” position and unplugged from an electrical outlet. Insert  
beaters one at a time, by placing stem end of beaters into the opening on the bottom of the mixer. Turn  
beater slightly and push in until beater clicks into position. Plug cord into 120 volt, 60 Hz, A.C.  
electrical outlet.  
Although your mixer is much more convenient to use on a stand, it is not designed to be used for  
heavy mixing, or recipes calling for more than 3 l/2 cups of flour. This may cause overheating and  
possibly motor damage.  
Mixing:  
When using as a handmixer, slowly guide mixer around sides and through center of bowl, going in the  
same direction. Be careful not to overbeat the mixture. Overbeating tends to make some mixtures  
tough.  
Ingredients should be added to the mixing bowl as they are specified in the recipe. When combining  
wet and dry ingredients, you may wish to moisten ingredients on low speed, then turn to the desired  
speed as specified in the mixing guide.  
Whenever scraping of the bowl is required, stop the mixer and scrape sides and bottom of bowl with a  
rubber spatula as needed. Turn speed control to “OFF” or ‘0” and rest mixer on its heel rest or on the  
stand while adding ingredients. Be sure to position beaters over mixing bowl so any drippings will fall  
back into mixing bowl.  
When mixing is complete, set speed control to “l”, raise beaters slowly from batter to clean off  
clinging food. Be sure to turn unit to “0” before raising beaters completely out of mixing bowl.  
 
Hand Mixer on a Stand:  
Attach the hand mixer to the stand by tilting the cradle back and inserting the mounting tabs on the  
stand into the holes on the bottom of the mixer and sliding back to snap. To remove the mixer from the  
stand, tilt the cradle back and keep hand under the cradle for support, snap the mixer forward and lift  
off the stand without turning or twisting.  
NOTE: The mixing bowl provided with this mixer is not heat resistant glass and  
should not be placed in the oven. Always transfer the ingredients to a baking  
Do not use mixing bowls to blend in large  
dish or pan designed for oven use.  
volumes of hot liquids or to mash potatoes while still hot.  
Dough Hooks:  
The dough hooks must go into the correct sockets. Although the mixer will operate, the dough could  
“travel” up the hooks. This will not provide the correct kneading action and could risk ruining a recipe  
or damaging your mixer.  
Insert one at a time, by placing the dough hook with the curved foot into the left socket at the bottom of  
the mixer. Insert the straight end hook into the right socket. When using the dough hooks, USE THE  
HAND MIXER OFF THE STAND. ONLY USE SPEEDS 1 OR 2.  
Speed Guide For Hand Mixer  
Mixing tasks  
Speed  
1
Use when stirring liquid ingredients or when a gentle action is  
required. Use when folding two portions of a recipe together such as a  
beaten egg into a batter.  
Fold  
Beaters  
Dough Hooks  
Use when mixing dry and liquid ingredients together alternately in a  
Stir  
2
recipe.  
Beaters  
Use when preparing any of the ready-prepared or packaged instant  
puddings.  
Dough Hooks  
Use when a recipe calls for combining ingredients together.  
Use for quick breads or muffins that require a brisk action, just enough  
to blend.  
Mix  
3
4
Beaters  
Use when preparing cake mixes or for directions calling for medium  
Blend  
Beaters  
speed.  
Use to cream butter and sugar together.  
Use when preparing a frosting from a recipe or package.  
,Use when whipping cream for desserts.  
Beat  
Beaters  
Use to mash potatoes to develop a light and fluffy texture.  
Use when whipping egg whites.  
Whip  
Beaters  
Ejecting Beaters and Dough Hooks:  
Be sure speed control is at the “OFF” or ‘0” position and cord is removed from electrical outlet. Scrape  
off any excess batter with a rubber spatula. Grasp the stems of the beaters with your hand and press the  
 
beater eject button. Beaters will release into your hand.  
Cleaning:  
Wash the beaters before and after use. Rinse and dry. Beaters may be washed in a dishwasher. After  
removing cord from electrical outlet, clean mixer head with a damp cloth and wipe dry. DO NOT  
IMMERSE MIXER IN WATER. Avoid the use of abrasive cleaners that will mar the finish of your mixer.  
The motor of your mixer has been carefully lubricated at the factory and does not require any additional  
lubricant.  
Storage:  
Coil the electrical cord of the hand mixer with a plastic twist fastener. Store the mixer on its heel rest in  
a clean, dry location such as a cabinet or shelf. Store beaters in a drawer.  
Maintenance:  
Other than the recommended cleaning, no further user maintenance should be necessary. If for any  
reason your hand mixer should require repairs, do not try to fix it yourself. Send it to the Sunbeam  
Appliance Service Station.  
RECIPES  
These delicious recipes from Gold Medal Flour were especially developed for the  
Oster Designer Hand Mixer.  
Tropical Toffee Bars  
1
cup Gold Medal@ all-purpose flour  
cup  
stick) margarine or butter, softened  
Macadamia-Coconut Topping (below)  
cup shortening  
cup packed brown sugar  
Heat oven to 350”. Beat margarine, shortening and brown sugar in medium bowl on medium speed  
until thoroughly mixed. Beat in flour until blended. Press dough in bottom of ungreased rectangular  
pan, 13x9x2 inches. Bake 10 minutes. Spread with topping. Bake 25 minutes longer or until topping  
is golden brown; cool slightly. Cut into 3x1 -inch bars. 32 bars.  
Macadamia Coconut lopping  
1 teaspoon baking powder  
2
eggs  
teaspoon salt  
1 cup packed brown sugar  
1 cup chopped macadamia nuts  
1 cup shredded coconut  
1
teaspoon vanilla  
2 tablespoons Gold Medal all-purpose flour  
Beat eggs in medium bowl on medium speed. Beat in remaining ingredients on low speed.  
High Altitude Directions(3500 to 6500 feet): Increase first bake time to 12 minutes. Decrease the  
1 cup brown sugar in Macadamia Coconut Topping to  
cup.  
 
Fluffy White Frosting  
2 egg whites  
1
cups sugar  
1 teaspoon vanilla  
cup water  
teaspoon cream of tartar  
Beat sugar, water, cream of tartar and egg whites in top of double boiler on high speed 1 minute.  
Place over boiling water. Beat on high speed 7 minutes; remove pan from boiling water. Add vanilla.  
Beat on high speed 2 minutes longer. Frosts a 13x9-inch cake or fills and frosts two 8- or 9-inch cake  
layers.  
High Altitude Directions (3596 to 6569 feet): No changes needed.  
TM. of General Mills, inc.  
Fruit Swirl Coffee Cake  
1 teaspoon almond extract, if desired  
eggs  
3 cups Gold  
1 can (21 ounces) apricot, blueberry or cherry  
pie filling  
1
cups sugar  
cup (1 stick) margarine or butter, softened  
cup shortening  
teaspoons baking powder  
teaspoon vanilla  
4
ail-purpose flour  
1
1
Glaze (below)  
Heat oven to 350”. Generously grease jelly roil pan, 15 1/2x10 1/2x1 inch, or 2 square pans, 9x9x2  
inches. Beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in large  
bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping  
bowl occasionally. Beat in flour until blended. Spread 2/3 of the batter in jelly roil pan or  
in each  
square pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling.  
Bake 40 to 45 minutes or until cake springs back when touched lightly. While warm, drizzle with  
Glaze. Cut coffee cake in jelly roll pan into 2 1/2x2-inch bars; cut coffee cake in square pans into  
2
3/4-inch squares. 30 bars or 18 squares.  
Glaze  
Mix 1 cup powdered sugar and 1 to 2 tablespoons milk thoroughly.  
High Altitude Directions (3500 to 6500 feet): Heat oven to  
Generously grease 2 square  
pans, 9x9x2 inches. Decrease sugar to 1  
cups and baking powder to 1 teaspoon. Spread 1  
cups batter in each pan; spread with pie filling. Continue as directed. Bake about 40 minutes.  
Chocolate Chip Cookies  
teaspoon baking soda  
teaspoon salt  
package (12 ounces) semisweet chocolate  
chips  
1 cup packed brown sugar  
cup granulated sugar  
1 cup (2 sticks) margarine or butter, softened  
1 teaspoon vanilla  
1
1 cup chopped walnuts, if desired  
2
eggs  
2
cups Gold  
all-purpose flour  
Heat oven to  
Seat sugars and margarine in large bowl on medium speed about 3 minutes or  
until fluffy. Beat in vanilla and eggs. Beat in flour, baking soda and salt until blended. Stir in chocolate  
chips and walnuts. Drop dough by l/4 cupfuls about 2 inches apart onto ungreased cookie sheet.  
Bake 11 to 14 minutes or until edges are light brown. Cool 3 minutes before removing from cookie  
sheet. Cool on wire rack. About 18 cookies.  
Chocolate Chip Bars:  
Press dough in ungreased jelly roil pan, 15 1/2x10 1/2x1 inch. Bake 17 to 22 minutes or until light  
brown; cool. Cut into 2 1/2x1 l/2-inch bars. 48 bars.  
High Altitude Directions (3500 to 6500 feet): Increase flour to 2 2/3 cups. Decrease baking soda to  
l/4 teaspoon. Bake 12 to 15 minutes.  
TM. of General MiDllosw.nIlnoacd.from Www.Somanuals.com. All Manuals Search And Download.  
Chocolate Fudge Marble Cake  
.
1
teaspoon salt  
2
cups Gold Medal@ ail-purpose flour  
teaspoon baking powder  
1 i/2 cups sugar  
1
teaspoon vanilla  
cup shortening  
3/4 cup buttermilk  
cup water  
2
eggs  
cup chocolate-flavored syrup  
Chocolate Cream Frosting (below)  
1 to 2 tablespoons chocolate-flavored syrup  
cup chocolate-flavored syrup  
1 teaspoon baking soda  
Heat oven to  
Grease and flour rectangular pan, 13x9x2 inches, or 2 round pans, 9x1  
inches. Beat all ingredients except  
cup chocolate syrup, the frosting and  
1
tablespoon chocolate  
syrup on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes,  
scraping bowl occasionally: reserve cup batter. Pour remaining batter into pan(s).  
Mix remaining cup syrup into reserved batter. Pour over batter in rectangular pan (or pour half of  
the mixture over batter in each round pan). Cut through batter several times for marbled effect. Bake  
rectangle about 40 minutes, 9-inch rounds about 35 minutes or until toothpick inserted in center  
comes out clean. Cool round pans 10 minutes; remove from pans. Cool completely. Frost rectangle  
or fill and frost layers with Chocolate Cream Frosting; drizzle 1 to 2 tablespoons chocolate syrup over  
top. Refrigerate any remaining cake.  
Chocolate Cream Frosting:  
Beat 1 cup whipping (heavy) cream and  
cup chocolate-flavored syrup in chilled bowl on high  
speed until stiff.  
High Altitude Directions (ove3r500 feet): Not recommended for use.  
Creamy Vanilla Frosting  
Few drops food color, if desired  
3 cups powdered sugar  
About 2 tablespoons milk  
cup margarine or butter, softened  
teaspoons vanilla  
1
Beat powdered sugar and margarine in medium bowl on low speed 1 minute. Beat in vanilla, food  
color and milk on low to high speed about 2 minutes or until smooth consistency. Frosts a 13x9-inch  
cake or fills and frosts two 8- or9-inch cake layers.  
Browned Butter Frosting:  
Heat butter over medium heat until delicate brown; cool. Mix melted butter with powdered sugar. (We  
do not recommend margarine for this recipe.)  
Cherry Frosting:  
Stir in 2 tablespoons drained chopped maraschino cherries and 2 drops red food color.  
Citrus Frosting:  
Omit vanilla. Substitute lemon or orange juice for the milk. Stir in  
teaspoon grated lemon peel or 2  
teaspoons grated orange peel.  
Maple-Nut Frosting:  
Substitute  
cup maple-flavored syrup for the vanilla and milk. Stirin  
cup finely chopped nuts.  
Peanut Butter Frosting:  
Substitute peanut butter for the margarine. Increase milk to 1 to 1 cup.  
High Altitude Directions(3500 to 6500 feet): No changes needed.  
T.M. of General Mills, Inc.  
 
Sugar Cookie Tarts  
3
cups Gold Medal@ flour  
2cupssugar  
1 teaspoon baking powder  
1 cup shortening  
cup margarine or butter, softened  
2 teaspoons vanilla  
teaspoon salt  
Cream Cheese Spread (below)  
Toppings (sliced fresh fruit or jam and toasted  
sliced almonds)  
1
egg  
Heat oven to  
Beat sugar, shortening, margarine, vanilla and egg in large bowl on low speed.  
Beat in flour, baking powder and salt on medium speed until blended.  
Roll half of the dough at a time l/4 inch thick on lightly floured surface. Cut into 3-inch rounds. Place  
2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until light brown; cool slightly.  
Remove from cookie sheet; cool completely. Spread about 2 teaspoons Cream Cheese Spread over  
each cookie. Arrange Toppings on spread. Refdgerate any remaining cookies. About 2  
cookies.  
dozen  
Cnam Cheese Spread  
1 package (8 ounces) cream cheese, softened  
cup sugar  
1
teaspoon vanilla  
Beat all ingredients in small bowl on low speed until smooth.  
High Altitude Directions (3500 to 6500 feet): Bake 11 to 13 minutes.  
Twice-baked Potatoes  
114 teaspoon salt  
118 teaspoon pepper  
Paprika  
4 large baking potatoes  
1 cup nonfat yogurt or light sour cream  
cup grated Parmesan cheese  
2 tablespoons chopped chives or green onions  
Heat oven to  
Bake potatoes about 1 hour or until tender. Cut thin lengthwise slice from each  
potato; scoop out potato, leaving a thin shell. Beat potatoes on low speed 1 to 2 minutes or until no  
lumps remain. Beat in remaining ingredients except paprika until fluffy. Place shells on ungreased  
cookie sheet. Fill with potato mixture: sprinkle with paprika. Bake about 20 minutes or until filling is  
hot. 4 servings.  
High Altitude Directions (3500 to 6500 feet): No changes needed.  
TM. of General Mills, Inc.  
 
2 YEAR LIMITED WARRANTY  
Sunbeam Household Products warrants that, for a period of two years from date of purchase, this  
product shall be free of mechanical and electrical defects in material and workmanship. Our obligation  
here under is limited to repair or replacement, at our option, of this product during the warranty period,  
provided the product is sent postage prepaid directly to our factory service center:  
SUNBEAM SERVICE CENTER  
95 W.L. Runnels Ind. Drive  
Dock M-5  
Hattiesburg, MS. 39961  
DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE: ACTING OTHERWISE MAY DELAY  
THE PROCESSING OF YOUR WARRANTY CLAIM. This warranty does not cover normal wear of parts  
or damage resulting from any of the following: negligent use or misuse of the product, use on  
improper voltage or current, use contrary to operating instructions, or disassembly, repair, or alteration  
by any person other than our factory service center: Product repair or replacement as provided under  
the above warranty is your exclusive remedy. Sunbeam Corporation (of which Sunbeam Household  
Products is a division), shall not be liable for any incidental or consequential damages for breach of  
any express or implied warranty on this product. Except to the extent prohibited by applicable law, any  
implied warranty of merchantability or fitness for a particular purpose on this product is limited in  
duration to the duration of the above warranty. Some states do not allow the exclusion or limitation of  
incidental or consequential damages, or allow limitations on how long an implied warranty lasts, so  
the above limitations or exclusion may not apply to you. This warranty gives you specific legal rights,  
and you may also have other rights which vary from state to state.  
and Burst of Power are registered trademarks of Sunbeam Products, Inc. or its affiliated  
companies.  
1995 Sunbeam Products, Inc. or its affiliated companies. All rights reserved  
P.N. 65742-002  
PRINTED IN USA  
 

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