SHAMILTON BEACH DONUT MAKER — Also Makes Delicious Bagels, Muffins, Biscuits Household Appliance = INTRODUCTION {tis not certain who first thought of the idea for donuts. We do know, however, that these delightful morsels have been popular throughout Europe for centuries. Every country has its particular donut from Beignets, a light airy French variety to the more substantial Crullers of German origin Old fashioned Yankee ingenuity earned the credit for donuts as we know them today. complete with hole in center. Legend tells that one day the captain of a clipper ship, home between voyages, was watching his wife prepare a batch of donuts. The old salt asked her to cut out the centers so he would be sure to have donuts that weren't the least bit soggy in the middle. The idea proved so successful that today ring shaped donuts are most popular. ‘Arecipe for Bachelors donuts from the early 1800's advises any lonely man looking for a wife, to kiss his hearts’ desire through the hole in a donut to "make her yours forever" Another use of your Donut Maker is to make bagels. Since bagels are increasing in popularity throughout the nation, you will be thrifled at how quick and easy itis to bake these tasty treats Your donut makers also excellent for use in making muffins, biscuits, corn bread, brown bread and ring shaped cakes ‘We hope you will enjoy your donut maker. A versatile product with universal appeal for all age groups! Sopyrignt 1977 SeoriManstacturing Company ‘Rights Reserved 2 Listed by Underwaters Laborstores, ineIMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should be followed including the following: 1. Read all instructions. 2. Unplug from outlet when not in use; allow to cool before putting on or taking off parts, and before cleaning. 3. Always attach plug to appliance first, then plug cord set into the wall outlet. To disconnect, remove plug from outlet, then disconnect from appliance. Do not touch hot surfaces. Use handles or knobs. To protect against electrical hazards do not immerse device and cord set in water or other liquid. Close supervision is necessary when any appliance is used by or near children. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, has been dropped or damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair or adjustment. 8. The use of accessory attachments not recommended by the appliance manufacturer may cause hazards. No OF 9. Do not use outdoors. 10. Do not let cord hang over edge of table or counter, or touch hot surfaces. 11. Do not place on or near a hot gas or electric burner, or ina heated oven. * 12. Extreme caution must be used when moving an appliance containing hot oil or other hot liquid. 13. Do not use appliance for other than intended use. 14. Ashort power supply cord set is provided with this appliance to reduce hazards resulting from becoming entangled in or tripping over a longer cord. Extension cords may be used if care is exercised in their use. If an extension cord is used, the following must apply: a. The marked electrical rating should be at least as great as the electrical rating of the appliance. b. The extension cord should not drop over the counter top or tabletop where it can be pulled on by children or tripped over accidentally. 15. No maintenance other than cleaning is required on this appliance.16. Maintenance (other than cleaning) should be performed at an authorized service facility. SAVE THESE INSTRUCTIONS KNOW YOUR DONUT MAKER [Fy HANDLE Lock MOLDS. BASE (with heating element) COVER (with steam holes) HINGE 5 HOW TO USE DONUT MAKER 1. Before first use, wash non-stick surfaces with fresh hot, sudsy water, rinse thoroughly and dry Cover can be immersed, however, DO NOT IMMERSE BASE. 2. Condition the non-stick surfaces before first use by wiping with salad oll or unsalted shortening. 3. Assemble unit as shown in illustration. Hinge securely and press handle lock into position. 4, Plug cord into a 120 volt wall outlet, 5. Preheat closed for 5 to 6 minutes. 6. Open and add 1/4 to 1/2 teaspoon vegetable oil to each donut mold. Wait a tew seconds until oil is hot, Add batter or dough (approximately 1/4 cups)7. Close and lock into posi baked product. " 8. Bake to desired doneness (approximately 5-7 minutes). 9. When done remove baked product with fork and unit is ready for next use. n. This is important to assure perfectly formed HINTS FOR BEST USE Always preheat 5 to 6 minutes before use. Always put batter or dough within defined area of mold. Between subsequent uses, close cover to maintain preheat. Be sure cooking surface of donut maker is clean before adding batter, by occasionally wiping off with a paper towel. Particular attention should be paid to bits or pieces of previously baked donut dough. 8. For consistent results add batter or dough to donut maker using 1/4 cup measure, a #20 scoop ora large spoon. If a spoon is used it may be dipped in oil first, making Bons batter easier to slide off. (NOTE:) Oil on spoon should be sutticient to eliminate addition of extra oil to mold. Scrape bowl when necessary to use up all batter. Batter may thicken on standing at room temperature. If this happens, stir vigorously with wooden spoon for 30 seconds. (One or two drops of water may be added to batter before stirring.) 8, Store any unused batter tightly covered in refrigerator. It is fine for use within a day or two. Stir vigorously with a wooden spoon one minute before baking 9. Do not check baked product before 4 to 5 minutes or splitting will occur. 10. Turn 2 minutes before completed cycle if a more even color is desired. 11. Remove baked product with fork, easing lightly under side of donut, 12. Differences in batters (thicker versus thinner) give different yields. Also if a thicker batter, itis not necessary to fill molds as full as with a thinner batter. 13. The holes on top of unit are steam holes. If excess oil is added to mol, it may spurt out these holes. Try to avoid this, but if it does occur, omit oil for one or two baking oycles. 14. Continued use of donut maker may clog steam holes in upper molds. Use round wooden toothpick to clear any thickened oil or pieces of baked donut. 18. Avoid placing cover on cord 16. in some areas, because of energy conservation or high power consumption, the voltage is lower than the normal 110/120. Longer baking time may be necessary. noHOW TO CLEAN AND CARE FOR DONUT MAKER 1. Unplug cord from wall outlet and allow unit to cool before cleaning, Never run cold water over hot cooking area, 2. Unplug cord trom unit, disassemble cover section by turning lock on donut mold 96° or to align with slot. This will allow separation of cover and mold. These two sections can be immersed for cleaning. However, to prolong life of non-stick Surface do not soak in water for jong periods of time, nor run cold water on hot cooking plate. They can also be washed in dishwasher. After a thorough cleaning, wipe PN surfaces again with oil before using. 3. THE BASE SECTION WITH HEATING ELEMENT IS NOT IMMERSIBLE. Wipe thoroughly with a damp sudsy cloth, ringe and dry Recipes GOOD MORNING DONUT 2 cups sifted flour 1 cup sugar 4 teaspoons baking powder 1/2 cup milk 1/4 teaspoon salt 4/2 cup orange juice 1/8 teaspoon cinnamon 1/2 cup oil 1/8 teaspoon nutmeg 2 tablespoons grated orange rind 2egas Sift flour, baking powder, salt, cinnamon and nutmeg. Beat eggs slightly, add sugar, beat at medium speed until mixture is thick and lemon colored (about 2 minutes). Combine milk, orange juice and rind. Add milk-juice mixture, oil and dry ingredients alternately to egg-sugar mixture, Beat well after each addition. Add batter to each donut mold in pre-heated, oiled donut maker. Bake until browned. AMBROSIA DONUTS Add 2 tablespoons grated coconut to batter along with grated orange rind. YIELD: 10-12 10OLD FASHIONED DONUTS 4-1/2 cups flour Seggs 1-3/4 cups sugar 2 teaspoons vanilla 7 teaspoons baking powder 2 cups milk 2 teaspoons salt 1 cup olf 1 teaspoon nutmeg Sift flour, sugar, baking powder, salt and nutmeg. At medium speed, beat eggs and vanilla, Add milk, oil and dry ingredients alternately to egg-sugar mixture, Beat well after each addition. Add batter to each donut mold in pre-heated oiled donut maker. Bake until browned. YIELD: 20-22 PEANUT BUTTER DONUTS 2 cups sifted flour 1 cup sugar 4 teaspoons baking powder 1/4 cup peanut butter 1/4 teaspoon salt (smooth or chunk style, as desired) 1/8 teaspoon cinnamon 1 cup milk 1/8 teaspoon nutmeg 4/2.cup oll 2eggs Sift flour, baking powder, salt, cinnamon and nutmeg. Beat eggs slightly, add sugar, beat at medium speed until mixture is thick and lemon colored (about 2 minutes). Stir in peanut butter. Add milk, oil and dry ingredients alternately to egg-sugar mixture. Beat well after each addition. Add batter to each donut mold in pre-heated, oiled donut maker. Bake until browned. YIELD: 10-12 1" DONUT MAKER DONUTS 2 cups sifted flour 2eggs 4 teaspoons baking powder 1 cup sugar 1/4 teaspoon salt +. cup milk 1/8 teaspoon cinnamon 4/2 cup oil 4/8 teaspoon nutmeg Sift flour, baking powder, salt, cinnamon and nutmeg. Beat eggs slightly, add sugar, beat at medium speed until mixture is lemon colored and well blended (about 2 minutes) Add milk, oi! and dry ingredients alternately to egg-sugar mixture. Beat well after each addition, Add batter to each donut mold in pre-heated oiled donut maker. Bake until browned YIELD: 10-12 WHOLE WHEAT RAISIN DONUTS 1-1/2.cups sifted flour 2eggs 1/2. cup whole wheat flour 1 cup sugar 4 teaspoons baking powder ‘cup milk 1/4 teaspoon salt 4/2 cup oil 1/8 teaspoon cinnamon 144 cup raisins Dash nutmeg Sift flours, baking powder, salt, cinnamon and nutmeg. Beat eggs slightly, add sugar, beat at medium speed until mixture is thick and lemon colored (about 2 minutes). Add milk, oil, raisins and dry ingredients alternately to egg-sugar mixture. Beat well after each addition. Add batter to each donut mold in pre-heated, oiled donut maker. Bake until browned YIELD: 10-12 12POTATO DONUTS. 2 cups sifted flour 1/2 cup instant potato flakes 4 teaspoons baking powder 2eags 1 teaspoon salt 1 cup sugar Dash cinnamon 4 cup milk Dash nutmeg 1/2 cup oil Sift flour, baking powder, salt, cinnamon and nutmeg. Stir in instant potato flakes. Beat eggs slightly, add sugar, beat until mixture is thick and lemon colored (about 2 minutes). ‘Add milk, oil and dry ingredients alternately to egg-sugar mixture. Beat well after each addition. Add batter to each donut mold in pre-heated oiled donut maker. Bake until browned. YIELD: 10-12 CHOCOLATE SPICE DONUTS 2.cups sifted flour 2eggs 2 teaspoons baking powder 4-1/2 cups sugar 1/2 teaspoon baking soda 2 teaspoons instant coffee granules dissolved in 1/4 teaspoon cinnamon 1 teaspoon hot water 4/4 teaspoon nutmeg ‘cup plain yogurt 1/8 teaspoon salt 4/2.cup oil 1/2 cup unsweetened cocoa Sift flour, baking powder, baking soda, cinnamon, nutmeg, salt and cocoa, Beat eggs slightly, add sugar, beat at medium speed until mixture is thick and lemon colored (about 2 minutes). Stir in instant coffee. Add yogurt, oil and dry ingredients alternately to egg-sugar mixture. Beat well after each addition. Add batter to each donut mold in pre-heated, oiled donut maker, Bake until browned. YIELD: 20-22 18 MOLASSES DONUTS 2.cups sifted flour 2eggs 2 teaspoons baking powder 1/4 cup molasses { teaspoon baking soda 1 cup sugar 1/4 teaspoon salt 1 cup sour milk 1/8 teaspoon cloves 1/2 cup oil 118 teaspoon ginger Sift flour, baking powder, baking soda, salt, cloves and ginger. Beat eggs slightly, add sugar, beat at medium speed until mixture is lemon colored and well blended (about 2 minutes). Stirin molasses. Add milk, oil and dry ingredients alternately to egg-sugar mixture. Beat well after each addition. Add batter to each donut mold in pre-heated oiled donut maker. Bake until browned, YIELD: 14-16 POPPY SEED DONUTS 2 cups sifted flour 2eggs 4 teaspoons baking powder 1 cup sugar 1/4 teaspoon salt 4 cup milk 1/8 teaspoon cinnamon 1/2 cup oil 1/8 teaspoon nutmeg 2 tablespoons poppy seeds Sift flour, baking powder, salt, cinnamon and nutmeg. Beat eggs slightly, add sugar, beat at medium speed (about 2 minutes) until mixture is thick and lemon colored. Add milk, oil and dry ingredients alternately to egg-sugar mixture. Stir in poppy seeds. Beat well after each addition. Add batter to each donut mold in pre-heated, oiled donut maker. Bake until browned YIELD: 10-12 14ALMOND DONUTS 2 oups sifted flour 1 teaspoon almond extract 4 teaspoons baking powder 1 cup sugar 4/4 teaspoon salt 1 cup milk 4/8 teaspoon cinnamon 4/2 cup oil 4/8 teaspoon nutmeg 2 tablespoons very finely chopped almonds 2eggs Sift flour, baking powder, salt, cinnamon and nutmeg. Beat eggs slightly, add almond extract and sugar, beat at medium speed until mixture is thick and lemon colored (about 2 minutes), Add milk, oil and dry ingredients alternately to egg-sugar mixture. Beat well after each addition. Stirin chopped almonds. Add batter to each donut mold in pre-heated, oiled donut maker. Bake until browned. YIELD: 10-12 DONUTS ITALIANO 2 cups sifted flour 1 teaspoon vanilla extract 4 teaspoons baking powder 4 cup sugar 1/4 teaspoon salt 1. cup milk 118 teaspoon cinnamon 4/2 cup oil eggs 1 tablespoon anise seeds Sift flour, baking powder, salt and cinnamon. Beat eggs slightly, add vanilla extract and sugar, beat at medium speed until mixture is thick and lemon colored (about 2 minutes). ‘Add milk, oll and dry ingredients alternately to egg-sugar mixture. Beat well after each addition. Stir in anise seeds, Add batter to each donut in pre-heated, oiled donut maker. Bake until browned. YIELD: 10-12 18 CRANBERRY DONUTS 2.cups sifted flour 2eggs 4 teaspoons baking powder 1 cup sugar 1/4 teaspoon salt 1/2 cup milk 4/8 teaspoon cinnamon 1/2.cup cranberry juice 1/8 teaspoon cloves 1/2 cup oil Sift flour, baking powder, salt, cinnamon and cloves. Beat eggs slightly, add sugar, beat until mixture is thick and lemon colored (about 2 minutes). Combine milk and Gra bere |ics Add milk-juice mixture, oil and dry ingredients alternately to egg-sugar mixture. Beat well after each addition, Add batter to each donut mold in pre-hi donut maker. Bake until browned ee YIELD: 10-12 SAUCY DONUTS 2 cups sifted flour 1 cup sugar 4 teaspoons baking powder 1/2 cup applesauce 1/4 teaspoon salt 3/4 cup milk 3/4 teaspoon cinnamon 4/2.cup oll 2eggs Sift flour, baking powder, salt and cinnamon, Beat eggs slightly, add sugar, beat at medium speed until mixture is thick and lemon colored (about 2 minutes). Stir in applesauce. Add milk, oil and dry ingredients alternately to egg-sugar mixture. Beat well after each addition. Add batter to each donut in pre-heated, oiled donut maker. Bake until browned. YIELD: 10-12 16WHOLE WHEAT DONUTS 1-1/2 cups sifted flour 1/8 teaspoon nutmeg 1/2 cup sifted whole wheat flour. 2 eggs. 4 teaspoons baking powder 1 cup sugar 114 teaspoon salt 1 cup milk 78 teaspoon cinnamon 4/2.cup oil Sift flours, baking powder, salt, cinnamon and nutmeg, Beat eggs slightly, add sugar, beat at medium speed until mixture is thick and lemon colored (about 2 minutes). Add milk, oil and dry ingredients alternately to egg-sugar mixture. Beat well after each addition, Add batter to each donut mold in pre-heated oiled donut maker. Bake until browned YIELD: 10-12 LEMON DONUTS 2.cups sifted flour 1 teaspoon lemon extract 4 teaspoons baking powder 1 cup sugar 1/4 teaspoon salt 1 cup milk 1/8 teaspoon cinnamon 112 cup oil 1/8 teaspoon nutmeg 2 tablespoons grated lemon rind 2eggs Sift flour, baking powder, salt, cinnamon and nutmeg, Beat eggs slightly, add lemon extract and sugar, beat at medium speed until mixture is thick and lemon colored (about 2 minutes). Add milk, oil and dry ingredients alternately to egg-sugar mixture. Beat well after each addition. Stir in lemon rind. Add batter to each donut mold in pre-heated, oiled donut maker. Bake until browned YIELD: 10-12 7 CONFETTI DONUTS 2.cups sifted flour 2eggs 4 teaspoons baking powder 1 cup sugar 1/4 teaspoon salt 1 cup milk 1/8 teaspoon cinnamon 1/2 cup oil 1/8 teaspoon nutmeg 1/4 cup nonpareil decors Sift flour, baking powder, salt, cinnamon and nutmeg. Beat eggs slightly, add sugar, beat at medium speed until mixture is lemon colored and well blended (about 2 minutes). Add milk, oil and dry ingredients alternately to egg-sugar mixture. Beat well after each addition. Fold in non-pareil decors. Add batter to each donut mold in pre-heated, oiled donut maker. Bake until browned, YIELD: 10-12 CORN DONUTS 1-112 cups sifted flour 1/8 teaspoon nutmeg 1/2 cup yellow corn meal 2eggs 4 teaspoons baking powder 1 cup sugar 114 teaspoon salt 4 cup milk 1/8 teaspoon cinnamon 4/2.cup oll Sift flour, corn meal, baking powder, salt, cinnamon and nutmeg. Beat eggs slightly, add sugar, beat at medium speed until mixture is lemon colored and well blended (about 2 minutes). Add milk, oil and dry ingredients alternately to egg-sugar mixtue. Beat weil after each addition. Add batter to each donut mold in pre-heated, oiled donut maker. Bake until browned, YIELD: 12-14 18cHOcoNUTS 2 cups sifted flour 2eggs 4 teaspoons baking powder 1 cup sugar 1/4 teaspoon salt 1 cup milk 1/8 teaspoon cinnamon 1/2 cup oil 1/8 teaspoon nutmeg 1/2 cup semi-sweet chocolate bits Sift flour, baking powder, salt, cinnamon and nutmeg. Beat eggs slightly, add sugar, beat until mixture is thick and lemon colored (about 2 minutes). Add milk, oil and dry ingredients alternately to egg-sugar mixture. Beat well after each addition, Stir in chocolate bits. Add batter to each donut mald in pre-heated, oiled donut maker. Bake until browned, YIELD: 10-12 YOGURT DONUTS 2 cups sifted flour 2eggs 4 teaspoons baking powder 1 cup sugar 1/4 teaspoon salt 4/2 cup milk 1/8 teaspoon cinnamon 1/2 cup plain yogurt 1/8 teaspoon nutmeg 1/2 cup oil Sift flour, baking powder, salt, cinnamon and nutmeg. Beat eggs slightly, add sugar, beat until mixture is thick and lemon colored (about 2 minutes). Combine milk and yogurt. Add milk-yogurt mixture, oil and dry ingredients alternately to egg-sugar mixture. Beat well after each addition. Add batter to each donut mold in pre-heated, oiled donut maker. Bake until browned, YIELD: 10-12 19 TOPPINGS Chocolate 1 cup confectioners sugar 118 teaspoon vanilla extract 3 tablespoons chocolate 1 teaspoon (about) milk flavored syrup : Mix confectioners sugar and chocolate syrup; add vanilla. Add just enough milk to make mixture spreadable. Lemon 1-1/4 cups confectioners sugar 1 teaspoon vanilla extract 1/4 cup lemon, orange or 2 tablespoons grated lemon, orange or lime juice lime rind Mix until smooth. Stirin grated rind, Honey 1/2 cup honey 213 cup confectioners sugar Mix until smooth, Basic Vanilla Glaze 1/2 cup confectioners sugar 1/4 teaspoon vanilla extract 2 teaspoons hot milk Sift confectioners sugar. Add milk and vanilla, Mix until smooth. Variations Immediately after applying Basic Vanilla Glaze sprinkle donuts with Chopped nuts Chopped candied fruit peels Chopped maraschino cherries Food coloring (1-2 drops) Grated coconut 20Cinnamon-Sugar 3/4 cup sugar 1 tablespoon cinnamon Combine sugar and cinnamon in clean paper bag. Shake well to mix. Add warm donuts, two or three at a time. Shake lightly until donuts are coated, Other ‘Spread with prepared canned frostings or sprinkle with confectioners sugar. QUICK TRICKS Donut Biscuits Add two tablespoons of milk to your favorite biscuit recipe. Add batter to each donut mold in pre-heated, oiled donut maker, Bake until browned Donut Cakes Prepare favorite cake mix cording to directions. Add batter to each donut mold in pre-heated oiled donut make . Bake until browned, Serving Suggestions Shortoake Donut Sundaes ‘With Fruit DONUT CORN BREAD 1 cup corn meal 4/2 teaspoon salt 1 cup flour egg 1/4 cup sugar cup milk 4 teaspoons baking powder 4/4 cup oil Sift corn meal, flour, sugar, baking powder and salt into bowl, Add egg, milk and oil Beat at medium speed 1 minute or until blended. Add batter to each donut mold in pre-heated oiled donut maker. Bake until browned, YIELD: 8-9 24 DONUT BROWN BREAD 1 cup corn meal 2 teaspoons baking soda 1 cup flour 1/4 cup maple syrup 1 cup whole wheat flour 1/2 cup molasses 1 teaspoon sait 2 cups buttermilk Sift corn meal, flours, salt and baking powder into bowl, Add maple syrup, molasses and buttermilk. Beat at medium speed 1 minute or until blended. Add batter to each donut mold in pre-heated, oiled donut maker, Bake until browned, YIELD: 12-14 DONUT MUFFINS 2cups flour 1-1/2 tablespoons butter or margarine 2 teaspoons baking powder 1/2 cup sugar 1/2 teaspoon salt jegg 1 teaspoon nutmeg 1 cup milk Sift flour, baking powder, salt and nutmeg. Cream butter and sugar. Add egg. Beat at medium speed until mixture is well blended. Add milk and dry ingredients alternately to egg mixture. Beat well after each addition. Add batter to each donut mold in pre-heated, oiled donut maker. Bake until browned. YIELD: 10-12 DONUT BAGELS NOTE: This recipe uses water in donut mold instead of oil 4-5 cups all-purpose flour 1-4/2 cups hot (not boiling) water 1 package active dry yeast 1 egg white 3 tablespoons sugar 1 tablespoon cold water 1 tablespoon salt 22In large bow! of electric mixer combine 1-1/2 cups flour, yeast, sugar and salt. Add water, a little at a time, to dry ingredients, mixing thoroughly after each addition. Beat 3 minutes at medium speed; scrape sides of bow! occasionally during mixing. Add 1/2 cup flour to dough. Beat 2 minutes at high speed of electric mixer; scrape bow! once or twice during beating. Stir in as much remaining flour as is necessary to make a soft dough that does not stick to your fingers. Turn dough onto lightly floured board. Knead dough 8-10 minutes until smooth and elastic, Place dough in ungreased bowl. Cover. Let rise 30 minutes in warm spot (80-86°F) free from drafts. Punch dough down (dough will not have doubled in bulk). Turn dough onto lightly floured board. With rolling pin roll dough into rectangle about 12” by 10”, Cut into 12 equal strips 1x 10", Form each strip into a circle; pinch ends together. Place on ungreased baking sheets. Cover and let rise 30 minutes in warm spot (80-85°F) free from drafts. ‘Add 1/2 to 1 teaspoon water to each donut mold in pre-heated donut maker. Wait a few minutes until water is hot. ‘Add bagels to donut molds forming to mold shape if necessary. Bake 4 minutes; remove bagels, add water as above, return bagels to donut maker, baked side up. Bake an additional 4 minutes. Beat egg white and water. Brush bagels with mixture, place on rack Variations: Sprinkle bagels with poppy or sesame seed, coarse salt, garlic salt, or rehydrated onion flakes, YIELD: 12 bagels 23 SHAMILTON BEACH DONUT MAKER aa Also Makes Delicious foes Bagels, Muffins, Biscuits Sey Household \\ Appliance PN, 9290-200-0000 Washington, North Carolina 27889 PRINTED INUS.A