Mixmaster ® Electronic benchtop mixer with 3-way beating action Instruction Booklet MX003 Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions Features of your Mixmaster benchtop mixer Using your Mixmaster benchtop mixer Rotation of Mixing Bowls Mixing Guide Oven Temperature Guide Care and Cleaning Let’s Talk Ingredients Cookery Tips for Best Results Helpful Hints for a Successful Dough Helpful Hints for Better Cake Making Recipes Baking Icing, Fillings, Frosting & Creams Brunch, Lunch and Afternoon Tea Pre-Dinner Nibbles After-Dinner Kids Treats Special Occasions 1 2 4 6 7 8 9 10 12 13 15 17 22 24 25 27 30 3
Sunbeam’s Safety Precautions • • • • • • • • • • • • • • SAFETY PRECAUTIONS FOR YOUR SUNBEAM Mixmaster benchtop mixer. Never eject beaters or dough hooks when the appliance is in operation. Ensure fingers are kept well away from moving beaters and dough hooks. Only use the supplied mixing bowl. Do not remove the mixing bowl from the base of the Mixmaster benchtop mixer whilst mixer is in use. When using extremely heavy loads the appliance should not be operated for more than 2 minutes.
Features of your Sunbeam Mixmaster benchtop mixer Attachment eject button The eject button effortlessly releases the beaters or dough hooks for easy cleaning. 3-way beating action Sunbeam’s famous 3-way beating action rotates the bowl, and individual beaters in opposite directions for thorough mixing and better aeration. Off-centre head and beaters The head of the Mixmaster benchtop mixer and beaters are positioned off-centre to the bowl to make it easier to add ingredients during mixing.
Special ‘V - groove’ beaters Specially designed for optimum mixing and aeration. Dough hooks Heavy duty steel dough hooks take the hard work out of kneading dough and other heavy mixtures. 12 speed control dial 12 speed electronic torque control motor maintains the selected speed regardless of the mixing load. Non-slip rubber feet Keep the mixer secure on the bench top during use.
Using your Sunbeam Mixmaster benchtop mixer Before using your Mixmaster benchtop mixer Before assembling your Sunbeam Mixmaster benchtop mixer, be sure the power cord is unplugged from the power outlet and the speed control dial is in the OFF position. 1. Press the ‘head tilting’ button, located at the back of the Mixmaster benchtop mixer. While the button is depressed ease the head of the Mixmaster benchtop mixer back, see Figure 1.
Using your Sunbeam Mixmaster benchtop mixer (continued) Note: Be sure both beaters or dough hooks click firmly in place, you may need to twist the attachments slightly to engage them in position prior to pushing them into place. 4. Depending on the amount of ingredients required for mixing, select bowl size by placing the turntable into either of the two holes on the base of the Mixmaster benchtop mixer stand, see Figure 5.
Using your Sunbeam Mixmaster benchtop mixer (continued) 3. When mixing is complete, turn the speed control dial to the OFF position and unplug the cord from the power outlet. 4. Press in ‘head tilting’ button and ease the Mixmaster benchtop mixer head back until the mixer head is locked into the tilt back position (See Figures 1 and 2 on page 4). 5.
Mixing Guide Please keep in mind that the various mixing tasks and related speeds, listed in the table below, may vary slightly from recipe to recipe. recipe. Please refer refer to to itit regularly regularly as as you you develop develop Please your understanding understanding of of how how different different your ingredients interact interact when when mixing. mixing.
Oven Temperature Guide For your information, the following temperature settings are included as a guide. These settings may need to be adjusted to suit the individual range.
Care and Cleaning Before cleaning your Sunbeam Mixmaster benchtop mixer, ensure the power is turned off at the power outlet, then remove the plug. Wipe over the outside area of the Mixmaster benchtop mixer and turntable with a dampened cloth and polish with a soft dry cloth. Wipe any excess food particles from the power cord. Wash the mixing bowls, beaters and dough hooks in warm soapy water and wipe dry.
Lets Talk Ingredients Listed below is a guide regarding some of the ingredients used in the recipes in this book. Shortenings The word, shortening, is a term used to describe any one of the solid fats (animal, vegetable or a mixture) which is suitable for general use. Some are more suited than others for particular recipes and are therefore specified. Where the term shortening is used, select the one most pleasing to your palate. It is possible to mix or substitute according to your requirements.
Lets Talk Ingredients (continued) Measuring Ingredients Careful and correct measurement of all ingredients is essential for recipe success. Australian Standard Metric cup and spoon measures are used in all recipes in the book. All cup and spoon measurements should be level. One metric tablespoon is equal to 20ml. One metric teaspoon is equal to 5ml. One liquid cup is equal to 250ml. The following are some hints on measuring ingredients. Raising Agents Care is essential for best results.
Cookery Tips for Best Results 1. Before starting, read the recipe completely. 2. Refrigerated ingredients, i.e. butter and eggs should be at room temperature before mixing begins. Set these ingredients out ahead of time. 3. Before starting your recipe preheat oven to baking temperature recommended in the recipe. 4. Assemble all ingredients and utensils near the mixer. 5.
Helpful Hints for a Successful Dough Step 1: Preparing the yeast For the dry yeast to be activated it needs to ferment. To do this place warm milk, sugar and the tepid water into a bowl, add dry yeast and mix. Stand in a warm place until mixture starts foaming i.e. bubbles. This process will take approximately 10 minutes. Be sure not to overheat the milk as hot temperatures will kill and deactivate the yeast. Step 2: Preparing the dough Note: Ensure dough hooks are in place (refer to page 4). 1.
Helpful Hints for a Successful Dough (continued) Step 3: The finishing touches To add interest to breads • Brush loaves or buns with a little water or milk and sprinkle with sesame, poppy, or caraway seeds before baking. • Top loaves with shredded cheese during the last few minutes of baking. • Drizzle sweet tea rings or buns with an icing when cooled. Glazes • May be brushed over the dough at any time before, during or after baking. Before Baking • For a shiny crust, brush with cream or evaporated milk.
Helpful Hints for Better Cake Making • Always have ingredients at room temperature. • Add flavouring and essences to the shortening for a better flavour. • Add the sugar to the softened shortening and beat until the colour lightens slightly; there’s no need to beat until the sugar is dissolved. • Add whole eggs one at a time and beat until egg is absorbed. Eggs should not be cold as they can curdle mixtures. • In our recipes we will use self-raising flour wherever possible.
Helpful Hints for Better Cake Making (continued) Heavy, Close Texture Too much fat or sugar, over mixing, under baking, or too hot an oven. Fruit Sinks Mixture too soft, damp fruit, too little flour, ingredients not correctly balanced, over beating. Some Hints on Sponge Making • There are basically two methods of sponge making. The whole egg method is the simpler, but better volume can be achieved if the egg whites are separated from the yolks.
Recipes – Baking Basic Pizza Dough Makes 2 large pizzas Supreme Pizza Makes 2 large pizzas 2 teaspoons (7g packet) dry yeast 1 teaspoon sugar ¾ cup luke warm water 2 cups plain flour ½ teaspoon salt 2 tablespoons olive oil 1 quantity basic pizza dough ¼ cup pizza sauce 2 cups pizza cheese ¼ cup finely chopped fresh basil ½ onion, thinly sliced 1 small red capsicum, thinly sliced 100g button mushrooms, thinly sliced 100g shaved ham, torn ¼ cup pitted olives 1.
Baking (continued) Potato and Rosemary Pizza Makes 2 large pizzas 1 quantity basic pizza dough 1 tablespoon olive oil 1 clove garlic, crushed Salt and pepper, to taste 2 cups pizza cheese 200g new potatoes, very thinly sliced 1 tablespoon finely chopped fresh rosemary 1. Prepare basic pizza dough according to recipe. 2. Preheat oven to very hot (240°C/220°C fan-forced). 3. Combine olive oil and garlic in a small bowl. Using the back of a spoon, spread oil mixture evenly over pizza bases.
Baking (continued) Foundation Butter Cake 125g butter or margarine, softened 4 drops vanilla extract ¾ cup caster sugar 2 eggs 2 cups self raising flour 1 cup milk 1. Preheat oven to 180°C. Grease and line a 20cm round cake tin or similar. 2. Using the small Mixmaster benchtop mixer bowl, break up butter on Medium speed (5-6), add vanilla, sugar and cream on High speed (7-8) until light and creamy. Approximately 2 minutes. 3. Add eggs one at a time beating well between each addition. 4.
Baking (continued) Lemon or Orange Cake Add the rind of one lemon or orange into the cake batter, and or with the addition of butter and sugar and fold 2 tablespoons of poppy seeds into the cake batter makes an interesting and tasty cake. Coffee Crumble Mix in 2 tablespoons of instant coffee powder into the cake batter. On top of the cake batter sprinkle with a mixture of 1 tablespoon butter, 2 tablespoons plain flour, 2 tablespoons sugar, ½ teaspoon of cinnamon and 2 tablespoons of instant coffee.
Baking (continued) White Chocolate Cheesecake Serves 8 150g plain sweet biscuits 75g butter, melted 2 x 250g packets cream cheese, room temp ½ cup caster sugar 1 teaspoon vanilla extract 150g white chocolate melts 3 teaspoons gelatine 2 tablespoons water 300ml thickened cream 1. Grease and line a 20cm springform tin with baking paper. 2. Process biscuits to a fine crumb. Combine with melted butter. Press crumb into the base of the pan. Refrigerate for 20 minutes 3.
Icings, Fillings, Frostings and Creams Fluffy Butter Frosting ¹⁄³ cup butter or margarine 4 cups pure icing sugar pinch salt 3-4 tablespoons milk 1½ teaspoon vanilla 1. Place all ingredients into the small Mixmaster benchtop mixer bowl and on Low speed (1-2), mix until all ingredients are well combined, creamy, light and fluffy in texture. Glaze Icing 3 tablespoons sugar ¼ cup water 1 teaspoon gelatine 1. Place all ingredients into a small saucepan.
Icings, Fillings, Frostings and Creams (continued) Sweet Pastry Cream 2 cups milk 1 vanilla bean, split and seeds scraped 6 egg yolks ²⁄³ cup caster sugar ¹⁄³ cup cornflour 1. Bring the milk and vanilla bean and seeds to the boil in a small saucepan. Remove from heat once boiled. Remove vanilla bean. 2. Beat egg yolks, sugar and cornflour in the small Mixmaster benchtop mixer bowl on medium speed (5-6) until thick. With the Mixmaster benchtop mixer still running gradually beat in the milk mixture.
Brunch, Lunchtime and Afternoon Tea Crepes 1½ cups plain flour Pinch of salt 2 eggs 1¼ cups milk 1 tablespoon oil 1. Sift flour and salt into the small Mixmaster benchtop mixer bowl. 2. Add combined eggs and milk gradually on Low speed (2-3). Increase speed to Medium (4-6) and beat well to remove any lumps. 3. Mix in oil. Allow to stand for 1 hour. 4. Grease heated Sunbeam Skillet. Pour about a 1/3 of a cup of the batter into the pan to make each crepe. 5. Cook quickly until lightly brown.
Pre-Dinner Nibbles Fritter Batter Covers 8-12 fritters 1 cup plain flour 3 teaspoons baking powder Pinch of salt 1 egg ½ cup milk Savoury Puffs Makes approximately 40 Choux Pastry Puffs 60g butter or margarine 1 cup water 1 cup plain flour, sifted 3 large eggs 1. Sift flour, baking powder and salt into the small Mixmaster benchtop mixer bowl, add egg and milk and beat on Low speed (2), until combined and mixture is smooth, approximately 1-2 minutes. 2.
Pre-Dinner Nibbles (continued) Fillings for the Choux Pastry Puffs: Basic White Sauce 2 tablespoons butter or margarine 2 tablespoons flour ½ teaspoon salt ¼ teaspoon cayenne pepper ½ cup milk 1. Melt butter or margarine in a saucepan, but do not boil. 2. Remove from heat, add flour, salt and pepper, stir until smooth. Do not brown. 3. Add milk all at once. Stir until sauce boils and thickens. 4. Use one of the suggested fillings or divide into two or three.
After Dinner Sweet Crepes 1½ cups plain flour Pinch of salt 2 eggs 1¼ cups milk 1 tablespoon oil 1. Sift flour and salt into the small Mixmaster benchtop mixer bowl. 2. Add combined eggs and milk gradually on Low speed (1). Increase speed to Medium (5) and beat well to remove any lumps. 3. Mix in oil and allow to stand for 1 hour. 4. Grease heated Sunbeam Skillet or Frypan. Pour about a ¹⁄³ of a cup of batter into the pan to make each crepe. 5. Cook quickly until lightly brown. Toss and brown other side.
After Dinner (continued) Hazelnut & Cashew Torte 6 egg whites 4 egg yolks ¾ cup nutella 100g dark chocolate, melted ½ cup plain flour 100g hazelnut meal ½ cup crushed cashews Topping: 250g dark chocolate melted 250g cream heated 100g whole hazelnuts, toasted, skins removed 100g whole cashews, toasted 1. Preheat oven 160°C. Grease and line 20cm round cake tin. 2. In the large Mixmaster benchtop mixer bowl whisk egg whites until stiff peaks form, on very High speed (10-12). Remove from bowl and set aside. 3.
After Dinner (continued) Strawberry Mousse 2 punnets of strawberries, washed and hulled ¾ cup caster sugar 2 tablespoons lemon juice 3 teaspoons gelatin 2 tablespoons cold water 300ml thickened cream Extra strawberries for decoration 1. Place strawberries and half the sugar into a saucepan and slowly bring to the boil. 2. Add remaining sugar and lemon juice, stir over low heat until sugar is dissolved. 3. Soften gelatin in water, dissolve in hot strawberry mixture. Cool slightly. 4.
Kids Treats Fluffy Pikelets Makes approximately 12 1½ cups self raising flour Pinch of salt 1 teaspoon bicarbonate of soda 2 tablespoons sugar 1 egg 1¼ cups milk 4-5 drops vanilla extract 40g butter or margarine 1. Sift flour, salt and soda into the small Mixmaster benchtop mixer bowl. Add sugar, egg, milk and vanilla. Beat on Low speed (1-2) until mixed. 2. Increase to Medium speed (5) and beat for 1-2 minutes until smooth. 3. Fold in melted butter on Low speed (1).
Kids Treats (continued) Chocolate chip biscuits Makes 40 250g butter, softened ½ cup caster sugar ½ 395g can (½ cup) sweetened condensed milk 2½ cups self raising flour, sifted 1 cup white choc bits 1 cup milk or dark choc bits 1. Preheat oven 180°C. Line 4 baking trays with baking paper. 2. Using the large Mixmaster benchtop mixer bowl, beat the butter, sugar and condensed milk on High speed (7-9) until pale and creamy.
Kids Treats (continued) Meringues 2 egg whites 90g caster sugar 90g icing sugar 1. Preheat oven to 120°C. Grease two oven slides with baking paper. 2. Using the small Mixmaster benchtop mixer bowl, beat egg whites until stiff but not dry, on Very High speed (10-12). 3. On Very High speed (10-12) add caster sugar gradually, beating well. 4. Reduce to Low speed (1) and fold in icing sugar. Mix until stiff and shiny. 5. Using a star shaped nozzle, pipe small meringues onto the prepared slide.
Kids Treats (continued) Nougat 2 cups sugar 1 cup liquid glucose ¼ cup honey Pinch of salt ¼ cup water 2 egg whites 1 teaspoon vanilla 40g butter, melted 100g blanched almonds, lightly toasted 1. Grease and line a 28 x 18cm lamington tin. 2. Place sugar, glucose, honey, salt and water in a saucepan. Stir over low heat until sugar is dissolved then bring to the boil. Cook for 20 minutes until mixture forms a hard ball when tested in a small amount of water. Be sure not to discolour. 3.
Special Occasions EASTER Hot Cross Buns Makes 18 Dough 1 sachet dry yeast 2 tablespoons sugar 60g butter, melted 1¼ cup lukewarm milk 3/4 cup water 4 cups plain flour 2 tablespoons sugar, extra 2 tablespoons powdered milk 1 teaspoon salt 1 cup sultanas Crosses ½ cup plain flour ¼ cup water Glaze 3 tablespoons sugar ¼ cup water 1 teaspoon gelatin 1. Combine the first five ingredients in a small bowl and allow to stand in a warm place until mixture begins to froth. About 10 minutes. 2.
Special Occasions (continued) CHRISTMAS Christmas Cake 2 ¼ cups raisons, chopped 3 cups sultanas 1 ¾ cup currants 1 ½ cups glace figs, chopped ½ cup glace cherries, halved ¹⁄³ cup golden syrup ½ cup brandy 250ml olive oil 1 cup firmly packed soft brown sugar 5 eggs 1 ¼ cups plain flour 1 teaspoon mixed spice 2 tablespoons brandy, extra 1. Combine fruit, syrup and brandy in a bowl; mix well. Cover, stand overnight. 2. Preheat oven to 150°c.
Notes
12 Month Replacement Guarantee In the unlikely event that this appliance develops any malfunction within 12 months of purchase (3 months commercial use) due to faulty materials or manufacture, we will replace it for you free of charge. Should you experience any difficulties with your appliance, please phone our customer service line for advice on 1300 881 861 in Australia, or 0800 786 232 in New Zealand. Alternatively, you can send a written claim to Sunbeam at the address listed below.
Need help with your appliance? Contact our customer service team or visit our website for information and tips on getting the most from your appliance. In Australia Visit www.sunbeam.com.au Or call 1300 881 861 In New Zealand Visit www.sunbeam.co.nz Or call 0800 786 232 is a registered trademark. ‘Mixmaster’ is a trademark of Sunbeam Corporation. Made in China. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. © Copyright.
