hand mixer
owner’s manual
SAVE THIS USE AND CARE BOOK
MGD200
Please call 1-800-231-9786 with questions.
MIXER PARTS
Speed
Control
Switch
Beaters
Power
Boost
Button
Heel Rest
Beater Eject Lever
Whisks
*
is a trademark of The Black & Decker Corporation, Towson, Maryland, U.S.A.
3
HOW TO USE
1. Be sure the Mixer is OFF (O) and unplugged
before inserting or removing attachments.
Since one Beater has a ‘collar” on its
stem while the other doesn’t, each
Beater fits only into one opening.
A
Match the “collared” beater to the
illustration on the Mixer to help you
place it into the right hole (A). You
may have to rotate it slightly until it
locks into place. Beaters are not
interchangeable. If a Beater does
not lock in after rotating it, check the
illustration on the Mixer and be sure you
are placing the correct Beater into the
appropriate opening. Do not force a Beater
into a slot. The Whisks, however, are inter-
changeable and either one can be inserted into either hole.
2. Plug the Cord into an outlet.
3. Place the ingredients into a bowl, grip the Mixer handle, and position the
Beaters/Whisks in the center of the food to be mixed.
4. Select the appropriate speed setting for the task. See the “Mixing Guide” on
page 5.
5. Guide the Beaters/Whisks continuously through the mixture for uniform mix-
ing. Whenever you wish to scrape the sides or bottom of the bowl using a hand-
held utensil, be sure to turn the Speed
Control Switch OFF (O). Place the
B
Mixer on the Heel Rest so that
batter can drain into the bowl (B).
6. Turn the Mixer off and
unplug when finished. To
remove the Beaters/Whisks,
position the Mixer over a
bowl or sink and pull the
Beater Eject Lever up.
POWER BOOST
1. The Power Boost lets you
increase the mixing speed to the
maximum power level from any
setting. When you feel the Mixer slowing
down or straining in tough mixing tasks (such as mixing cookie dough), press the
Power Boost Button.
2. As soon as you release the Power Boost Button, the Mixer will return to your
pre-selected speed.
4
MIXING GUIDE
MIXING GUIDE
Use the following guide for speed selections. NOTE: Start mixing at the lowest
speed and gradually increase as needed.
SPEED
FUNCTION
USE
1 (Low)
Blend
To blend flour/dry ingredients and liquids for
batters and cookie doughs. To blend nuts, chips,
raisins into cookie doughs.
2 (Low)
Stir
To prepare sauces, puddings, muffins, and quick
breads. To stir thin batters.
3 (Medium)
4 (Medium)
5 (High)
Mix
To prepare batters and cake mixes. To cream
butter and sugar or mix eggs into batters.
To beat whole eggs, frozen desserts, frostings.
To mix light batters like popovers.
To whip fluffy mixtures, whipped cream, egg
whites, and mashed potatoes.
Beat
Whip
Power Boost
Use at any speed setting to get maximum power
for tough mixing tasks.
CARE AND CLEANING
No other maintenance is required other than the care mentioned here. Repairs, if
necessary, must be performed by a Black & Decker Company-Owned or
Authorized Household Appliance Service Center. For the Service Center nearest
you, call the toll-free number on the cover of this manual.
1. Be sure the Speed Control Switch is in the OFF (O) position and the cord is
unplugged before cleaning any part of the Mixer. Eject the Beaters/Whisks.
2. The Beaters and Whisks may be washed in hot, sudsy water or in a
dishwasher. Dry all parts thoroughly before storing.
3. Clean the Mixer or cord with a damp cloth. Do not immerse the Mixer in
water. To remove stubborn spots, wipe surfaces with a cloth dampened in sudsy
water or a mild, non-abrasive cleaner. Follow with a clean, damp cloth. Do not
use abrasive cleaners on any part of the Mixer as they can damage the finish.
STORING THE MIXER
1. For longer life, avoid jerking the Power Cord or straining it at the plug
connection. To store, coil the Cord in loops and secure it with the attached cord
tie. Do not wrap the cord around the Mixer.
2. Store the Beater and Whisks in a drawer or in the original packaging.
MIXING TIPS
1. For best results when beating egg whites, do not use an aluminum or plastic
bowl. Use a stainless steel, copper, or glass bowl.
2. For best results when whipping cream, chill the cream, Beaters, and bowl.
Start with setting #1 and gradually increase to WHIP (#5) as the cream thickens.
5
RECIPES
LEMON POPPY SEED MUFFIN TOPS
3/4 cup sugar
1-1/2 teaspoons grated lemon peel
1/2 cup butter or margarine, softened
2
cups all-purpose flour
2
1
eggs
1/4 cup poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
container (8 oz.) lemon-flavored
yogurt (regular or low-fat)
tablespoons lemon juice
2
1. Preheat oven to 350˚F. With beaters in place, cream butter and sugar together in large
mixing bowl at low speed for 15 seconds, then medium speed for 30 seconds.
2. Add eggs, yogurt, lemon juice and peel; blend at low speed for 30 seconds, then at
medium speed for 30 seconds, occasionally scraping sides and bottom of the bowl.
3. In a separate small bowl, combine flour, poppy seeds, baking soda and salt. Add to
creamed mixture and blend at low speed just until mixed, occasionally scraping sides and
bottom of the bowl.
4. Drop by heaping tablespoonfuls onto lightly greased cookie sheets. Place about 2
inches apart to allow for spreading.
5. Bake for 15-17 minutes, or until lightly browned. Remove from cookie sheets
immediately and cool on wire rack.
Makes: 22-24 (3-inch) muffin tops
SNOWBALLS
2
1
1
2
2
cups sugar
4
2
cups all-purpose flour
cup butter or margarine, softened
tablespoons baking powder
container (15 ounces) ricotta cheese 3/4 teaspoon salt
eggs
teaspoons vanilla
Shredded coconut for garnish
1. Preheat oven to 350˚F. In large mixing bowl, combine sugar and butter. With beaters in
place, mix thoroughly at medium speed. Increase mixer speed to high and beat mixture
until light and fluffy, about 5 minutes. At medium speed, beat in ricotta cheese, eggs and
vanilla until well blended.
2. In separate bowl, stir together flour, baking powder and salt. Add gradually to sugar
mixture on low speed.
3. With floured hands, roll about 1 tablespoon dough into ball. Dip ball into shredded
coconut. Place balls 2 inches apart on ungreased cookie sheet. Bake about 15 minutes, or
until cookies are light brown and coconut just starts to brown. (Cookies will be soft.)
4. With spatula, remove cookies to wire rack to cool.
Makes: About 6 dozen cookies.
FRESH APPLE BUNDT CAKE
3
1
apples, pared, cored and thinly sliced
tablespoon cinnamon
1
1
cup butter or margarine, melted
teaspoon vanilla
1-3/4 cups sugar, divided
2-1/2 cups all-purpose flour
4
eggs
3
teaspoons baking powder
1. Preheat oven to 350˚F. Gently stir together apples, cinnamon, and 1/4 cup sugar in a bowl.
2. With beaters in place, beat eggs in large mixing bowl at medium speed until frothy,
about 30 seconds, then at high speed for 30 seconds. Add 1-1/2 cups sugar gradually,
beating at high speed about 1-1/2 minutes, until thick and fluffy.
3. Add butter in a thin stream, beating constantly at medium speed for about 1 minute,
until well blended. Add vanilla; blend in at low speed for 10 seconds.
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4. In a separate small bowl, combine flour and baking powder. Add to creamed mixture
and blend together at low speed for 30 seconds, occasionally scraping sides and bottom
of the bowl.
5. In a greased 9 or 10-inch bundt pan, spread 1/3 of batter in bottom of pan. Cover with
1/2 of apple mixture. Repeat layers, using 1/3 batter, remaining apples and then remaining
batter, carefully spreading batter over apples.
6. Bake for about 35 minutes, or until toothpick or cake tester comes out clean when
tested in center. Cool thoroughly on wire rack before removing from pan.
Makes: 1 bundt cake (about 12-14 pieces)
ORANGE ALMOND CHEESECAKE
Crust:
Filling:
1
3
cup graham cracker crumbs
tablespoons sugar
24 ounces cream cheese, softened
1
2
3
1
cup sugar
1/4 cup butter or margarine, melted
tablespoons all-purpose flour
eggs
2
teaspoons fresh grated orange peel
cup sour cream
1/4 cup fresh orange juice
2
teaspoons fresh grated orange peel
1/4 cup sliced almonds, toasted
1. Preheat oven to 350˚F. Combine all ingredients for crust in a small bowl. Press onto
bottom of 9-inch springform pan.
2. With beaters in place, beat cream cheese in large mixing bowl at medium speed for 30
seconds. Add sugar and flour and beat at low speed for 20 seconds, then at medium
speed for 20 seconds, scraping sides and bottom of the bowl.
3. Add eggs one at a time and beat at low speed for 15 seconds after each, occasionally
scraping sides and bottom of the bowl. After the last egg is added, beat at low speed for
30 seconds.
4. Add sour cream, orange juice and peel; blend at low speed for 30 seconds, occasionally
scraping sides and bottom of the bowl.
5. Pour filling over crust; bake for 55-60 minutes, or until knife inserted in center comes
out clean.
6. Cool completely, then top with toasted almonds. Garnish with fresh orange slices.
Makes: 12 servings
FULL ONE-YEAR WARRANTY
Household Products, Inc. warrants this product against any defects that are due to
faulty material or workmanship for a one-year period after the original date of
consumer purchase. This warranty does not include damage to the product
resulting from accident or misuse. If the product should become defective within
the warranty period, we will repair it or elect to replace it free of charge. We will
return your product, transportation charges prepaid, provided it is delivered
prepaid to any Black & Decker Company-Owned or Authorized Household
Appliance Service Center.
This warranty gives you specific legal rights and you may also have other rights
which vary from state to state. Answers to any questions regarding warranty or
service locations may be obtained by calling Consumer Assistance and Information
toll free: 1-800-231-9786.
Listed by Underwriters Laboratories, Inc.
Copyright © 1998 Household Products, Inc.
U
Pub. No. 174642-00-RV00
® L
Printed in People’s Republic of China
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hand mixer
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