Mixmaster Compact Instruction Booklet This book covers the use and care of the following Sunbeam Mixmaster Compact: MX5900 Sunbeam Mixmaster Compact – 350 watt twin-motor stand/hand mixer. MX5950 Sunbeam Mixmaster Compact Pro – 400 watt twin-motor stand/hand mixer. Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions 1 Features of your Mixmaster Compact 2 Using your Mixmaster Compact 6 Role of the Twin-Motor 3-Way Beating Action 8 Mixing Guide 8 Oven Temperature Guide 9 Care and Cleaning 10 Let’s Talk Ingredients 11 Cookery Tips for Best Results 13 Helpful Hints for a Successful Dough 14 Helpful Hints for Better Cake Making 16 Recipes Baking 18 Celebration Cakes 23 Icing, Fillings, Frosting & Creams 25 Brunch, Lunch and Afternoon Tea 26 Pre-Dinner Nibbles
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM MIXMASTER COMPACT. • Never eject beaters or dough hooks when the appliance is in operation. • Ensure fingers are kept well away from moving beaters and dough hooks. Sunbeam are very safety conscious when designing and manufacturing consumer products, but it is essential that the product user also exercise care when using an electrical appliance.
Features of your Sunbeam Mixmaster Compact – MX5900 10 speed control switch 5 high range speeds for mixing and 5 low range speeds for kneading. Eject button The eject button effortlessly releases the beaters or dough hooks for easy cleaning. Twin motor 3-way beating action Sunbeam have further developed the famous 3-way beating action. The patent pending twinmotor design enables one motor to drive the individual beaters, each turning in opposite directions.
Boost button The Boost feature provides that extra power when you need it. Tilt back locking head button The head of the Mixmaster tilts back and locks securely into position to allow for easy removal of the mixing bowl and beaters. Hand beater release button Designed for maximum use the Mixmaster Compact transforms into a convenient hand mixer, as the head of the mixmaster simply detaches from the mixing stand.
Features of your Sunbeam Mixmaster Compact Pro – MX5950 10 speed control switch 10 speeds that range from high speeds for whisking and low speeds for kneading. Eject button The eject button effortlessly releases the beaters or dough hooks for easy cleaning. Twin motor 3-way beating action Sunbeam have further developed the famous 3-way beating action. The patent pending twinmotor design enables one motor to drive the individual beaters, each turning in opposite directions.
Boost button The Boost feature provides that extra power when you need it. Tilt back locking head button The head of the Mixmaster tilts back and locks securely into position to allow for easy removal of the mixing bowl and beaters. Hand beater release button Designed for maximum use the Mixmaster Compact transforms into a convenient hand mixer, as the head of the mixmaster simply detaches from the mixing stand.
Using your Sunbeam Mixmaster Compact Before using your Mixmaster Compact Before assembling your Sunbeam Mixmaster Compact, be sure the power cord is unplugged from the power outlet and the speed control switch is in the ‘0’ OFF position. 1. Press the ‘tilt’ button, located on top of the neck of the Mixmaster Compact. While the button is depressed, hold the handle and ease the head of the Mixmaster back, see figure 1. The Mixmaster head will lock into this tilt position, see figure 2. 2.
Using your Sunbeam Mixmaster Compact (continued) Figure 4 Press ‘tilt’ button and ease mixer head down When adding dry ingredients use the lowest speed to prevent the ‘snow storm’ effect. Tip: When kneading yeast doughs, use ‘LO’ speed 1 to achieve best results. (For specific instructions for the use of dough hooks see Helpful Hints for a Successful Dough on page 14). 3. When mixing is complete, turn the speed control switch to the ‘0’ OFF position and unplug the cord from the power outlet.
Role of the Twin-motor 3-way beating action One motor is located in the head of the Mixmaster. This drives the individual beaters, turning each in opposite directions. These actions combine to ensure a more powerful and thorough mixing result. The second motor is located in the neck of the Mixmaster and drives the turntable, in turn rotating the bowl. High or low bowl speed can be selected by simply turning the control dial positioned on the neck of the Mixmaster Compact, see figure 6.
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 Compact, ensure the power is turned off at the power outlet, then remove the plug. Wipe over the outside area of the Mixmaster Compact 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 bowl, beaters and dough hooks in warm soapy water and wipe dry. The beaters and dough hooks may also be placed and washed in the dishwasher.
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. The following are some hints on measuring ingredients. Wet Ingredients Place the measuring jug on a level surface and check the measurement at eye level.
Cookery Tips for Best Results 1. Before starting, read the recipe completely. 2. Refrigerated ingredients, ie 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 ie bubbles. This process will take approximately 10 minutes. Be sure not to overheat the milk. As hot temperatures will kill and deactivate the yeast. Safety Tip: Do not use the mixer near the edge of a bench or table top where it may fall off.
Helpful Hints for a Successful Dough (continued) Step 3: The finishing touches To add interest to breads • Sprinkle loaves or buns 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 sugar 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. Warm the bowl to be used in really cold weather. • 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.
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 Tips • Goats milk and skim milk can be used in these recipes. • Margarine’s and low fat butter’s can also be used in these recipes. Basic White Loaf 1 sachet dry yeast 1 tablespoon sugar 1 cup lukewarm water 3 /4 cup lukewarm milk 60g butter, melted 4 cups plain flour 1 teaspoon salt 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. Insert dough hooks into the Mixer Head (refer to page 6).
Recipes (continued) Bread rolls 1. Follow steps 1 - 5 from ‘Basic White Loaf’ recipe. 2. Punch down, fold sides to centre and turn the dough over. Knead lightly on a well floured surface. Cut the dough into 12 portions and roll each portion across the bench, until an even soft ball is achieved. 3. Place each portion of dough onto a baking tray lined with baking paper.
Recipes (continued) Sultana Loaf Makes 2 loaves 1 sachet dry yeast 2 tablespoons sugar 60g butter or margarine, melted 11/4 cup lukewarm milk 3 /4 cup water 4 cups plain flour or bread flour 2 tablespoons sugar, extra 2 tablespoons powdered milk 1 teaspoon salt 1 cup sultanas 1. Combine the yeast, sugar, butter, milk and water in a small bowl. Allow to stand in a warm place until mixture begins to froth. 2. Insert the dough hooks into the Mixer Head.
Recipes (continued) Plaited sweet loaf 1. Follow steps 1 - 5, from ‘Sultana Loaf’ recipe. 2. Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured surface with well floured hands, until the dough is smooth, soft and elastic. Cut dough in half and roll out one half on a floured surface and shape into a 60cm x 30cm rectangle, about 2cm thick. 3.
Recipes (continued) Wholemeal Loaf 1 sachet dry yeast 2 tablespoons sugar 2 cups lukewarm water 30g butter, melted 2 cups plain flour 11/2 cups wholemeal flour 1 teaspoon salt 1. Combine the yeast, sugar, water and butter in a small bowl and allow to stand in a warm place until mixture begins to froth. About 10 minutes. 2. Insert the dough hooks into the Mixer Head (refer to page 6). Place sifted dry ingredients into the Mixmaster bowl. 3. Using ‘LO’ speed 1, gradually add yeast mixture.
Recipes (continued) CELEBRATION CAKES Foundation Butter Cake 125g butter or margarine 4 drops vanilla extract 3 /4 cup caster sugar 2 eggs 2 cups self raising flour 1 cup milk 1. Preheat oven to 180°C and grease a 20cm round cake tin or similar. 2. Using the Mixmaster bowl, break up shortening on ‘LO’ speed 1, add vanilla and sugar, and cream on speed 3 until light and creamy. Approximately 2 minutes. 3. Add eggs one at a time beating well between each addition. 4.
Recipes (continued) Marble Cake Divide batter into 3, leave one plain, add pink food colour to second portion and 2 tablespoons of cocoa, 1/8 teaspoon bicarbonate of soda and 1 tablespoon milk to the remaining cake batter. Drop spoonfuls of alternate colours into a 20cm ring tin, or place each coloured cake mixture into 3 separate tins and bake. Then cut into 2cm thick fingers and sandwich together with the fluffy frosting (recipe in icing section, page 19).
Recipes (continued) ICING, FILLINGS, FROSTINGS AND CREAMS Fluffy Butter Frosting 1 /3 cup butter or margarine 4 cups pure icing sugar, sifted pinch salt 3-4 tablespoons milk 11/2 teaspoon vanilla 1. Place all ingredients into the Mixmaster bowl and on ‘LO’ speed, mix until all ingredients are well combined, creamy, light and fluffy in texture. Glaze Icing 3 tablespoons sugar 1 /4 cup water 1 teaspoon gelatine 1. Place all ingredients into a small saucepan.
Recipes (continued) BRUNCH, LUNCHTIME AND AFTERNOON TEA Cinnamon and Apple Tea Ring DOUGH: 1 sachet dry yeast 2 tablespoons sugar 60g butter, melted 11/4 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 APPLE FILLING: 2 tablespoons water 1 /4 cup sugar 3 apples, peeled, cored and cubed 5 drops vanilla extract 1 /2 teaspoon cinnamon 1 /2 tablespoon cornflour, dissolved in 1/2 tablespoon water 1 /2 tablespoon water Note:
Recipes (continued) Cinnamon and Apple Tea Ring continued 10. Bake for approximately 30-35 minutes or until golden brown. Remove from the tin and glaze while still warm. 11. To glaze, place water, sugar and gelatine into a small saucepan. Stir over medium heat until sugar has dissolved, approximately 2 minutes. Note: Repeat with the other dough half.
Recipes (continued) PRE-DINNER NIBBLES Fritter Batter Covers 8-12 fritters 1 cup plain flour 3 teaspoons baking powder pinch salt 1 egg 1 /2 cup milk 1. Sift flour, baking powder and salt into the Mixmaster bowl, add egg and milk and beat on ‘LO’ speeds until combined and mixture is smooth, approximately 1-2 minutes. 2. Dip your favourite prepared fruit or vegetable into batter and deep fry immediately. Ingredient suggestions: Raw or cooked fruits, cheese fritters, fried oysters.
Recipes (continued) Fillings for the Choux Pastry Puffs: Basic White Sauce 2 tablespoons butter or margarine 2 tablespoons flour 1 /2 teaspoon salt 1 /4 teaspoon cayenne pepper 1 /2 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.
Recipes (continued) AFTER DINNER Sweet Crepes 11/2 cups plain flour pinch salt 2 eggs 11/4 cups milk 1 tablespoon oil 1. Combine all ingredients together in the Mixmaster bowl. Beat on “LO” speeds for 2 minutes until smooth. 2. Allow to stand for 1 hour. 3. Grease heated Skillet or Frypan. Pour about 1/3 cup of batter into the pan to make each crepe. 4. Cook quickly until lightly brown. Toss and brown other side. Sprinkle with lemon juice and sugar. Roll and serve hot.
Recipes (continued) KIDS TREATS Fluffy Pikelets Makes approximately 12 11/2 cups self raising flour pinch salt 1 teaspoon bicarbonate of soda 2 tablespoons sugar 1 egg 11/4 cups milk 4-5 drops vanilla extract 40g butter or margarine 1. Sift flour, salt and soda into the Mixmaster bowl. Add sugar, egg and milk. Beat on “LO” speed until mixed. 2. Increase to “HI” speeds and beat for 1-2 minutes until smooth. 3. Fold in melted butter.
Recipes (continued) Cornflake Cookies 125g cup butter or margarine 1 /2 cup caster sugar 1 egg vanilla essence 1 /2 cup currants 1 /2 cup coconut 11/4 cups self raising flour pinch salt 2 cups cornflakes, crushed 1. Preheat oven to 180°C. Grease and line baking trays. 2. Using the Mixmaster bowl, cream together butter and sugar on medium speed. 3. Add egg and beat well. 4. Add vanilla, currants and coconut and continue mixing on “LO” speed. 5.
Recipes (continued) Meringues 2 egg whites 90g caster sugar 90g icing sugar, sifted 1. Preheat oven to 120°C. Grease two baking trays and line with baking paper. 2. Using the Mixmaster bowl, beat egg whites until stiff but not dry, on “HI” speed. 3. Add caster sugar gradually, beating well. 4. Reduce to “LO” speed and fold in icing sugar. Mix until stiff and shiny. 5. Using a star shaped nozzle, pipe small meringues onto the prepared tray. If you do not have a piping bag use two teaspoons.
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Consumer Hotline Australia 1800 025 059 New Zealand (09) 912 0747 www.sunbeam.com.au is a registered Trademark of Sunbeam Corporation Limited. ACN 000 006 771. © Sunbeam Corporation Limited 2003.
