Mixmaster Compact ® Instruction Booklet 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 Features of your Mixmaster® Compact Pro 4 Using your Mixmaster® Compact/Compact Pro 6 Role of the Twin-Motor 3-Way Beating Action 8 Mixing Guide Oven Temperature Guide 8 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
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM MIXMASTER COMPACT AND SUNBEAM MIXMASTER COMPACT PRO. • 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 is 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 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 mixer 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 mixer transforms into a convenient hand mixer, as the head of the mixer simply detaches from the mixing stand.
Features of your 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 mixer 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 mixer transforms into a convenient hand mixer, as the head of the mixer simply detaches from the mixing stand. Bowl speed control dial Mixing bowl storage lid Ideal for allowing mixtures to sit in the refrigerator.
Using your Sunbeam Mixmaster® Compact / Compact Pro Before use Before assembling your mixer, be sure the power cord is unplugged from the power outlet and the speed control switch is in the ‘0’ OFF position. 1. P ress the ‘tilt’ button, located on top of the neck of the mixer. While the button is depressed, hold the handle and ease the head of the mixer back, see figure 1. The mixer head will lock into this tilt position, see figure 2. 2.
Using your Sunbeam Mixmaster® Compact / Compact Pro (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.
Role of the Twin-Motor 3-way Beating Action One motor is located in the head of the mixer. 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 mixer 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 mixer, 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 / Compact Pro, ensure the power is turned off at the power outlet, then remove the plug. Wipe over the outside area of the 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 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. R efrigerated ingredients, ie butter and eggs should be at room temperature before mixing begins. Set these ingredients out ahead of time. 3. B efore starting your recipe preheat oven to baking temperature recommended in the recipe. 4. A ssemble 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. Step 2: Preparing the dough Note: Ensure dough hooks are in place (refer to page 6). 1.
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. • T op loaves with shredded cheese during the last few minutes of baking. • D rizzle 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 • A lways have ingredients at room temperature. Warm the bowl to be used in really cold weather. • A dd flavouring and essences to the shortening for a better flavour. • A dd the sugar to the softened shortening and beat until the colour lightens slightly; there’s no need to beat until the sugar is dissolved. • A dd 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. • M argarine’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 ¾ cup lukewarm milk 60g butter, melted 4 cups plain flour 1 teaspoon salt 1. C ombine 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. I nsert 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. P unch 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. P lace 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 ¼ cup lukewarm milk ¾ cup water 4 cups plain flour or bread flour 2 tablespoons sugar, extra 2 tablespoons powdered milk 1 teaspoon salt 1 cup sultanas 6. P unch down, fold sides to centre and turn the dough over. Turn dough out onto a well floured surface and knead lightly for 1-2 minutes until smooth. Cut and shape into loaf pans.
Recipes (continued) Plaited sweet loaf 1. Follow steps 1 - 5, from ‘Sultana Loaf’ recipe. 2. P unch 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 1½ cups wholemeal flour 1 teaspoon salt 1. C ombine 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. I nsert the dough hooks into the Mixer Head (refer to page 6). Place sifted dry ingredients into the mixing bowl. 3. U sing ‘LO’ speed 1, gradually add yeast mixture.
Recipes (continued) CELEBRATION CAKES Foundation Butter Cake 125g butter or margarine 1 teaspoon vanilla extract ¾ cup caster sugar 2 eggs 2 cups self raising flour 1 cup milk 1. P reheat oven to 180°C and grease a 20cm round cake tin or similar. 2. U sing the mixing 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. A dd 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 BRUNCH, LUNCHTIME AND AFTERNOON TEA 250g butter, softened Cinnamon and Apple Tea Ring 3 cups icing sugar mixture, sifted 1-2 tablespoons milk 1. Place all ingredients into the mixing bowl and on ‘LO’ speed, 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. P lace all ingredients into a small saucepan.
Recipes (continued) SHAPE. Add cinnamon and vanilla. Stir in dissolved cornflour, and cook for a further minute until mixture thickens. Remove from heat and allow to cool. 2. C ombine the yeast, sugar, butter and water in a small bowl. Allow to stand in a warm place until mixture begins to froth. About 10 minutes. 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.
Recipes (continued) Cinnamon and Apple Tea Ring continued CREAM CHEESE FROSTING: 125g pkt cream cheese, softened 30g butter 3 teaspoons lemon juice 2 ½ cups icing sugar, sifted 1. P reheat oven to 160°C. Grease and line 2 loaf tins and set aside. 2. I n the mixing bowl beat eggs and sugar on “HI” speeds, for 2 minutes. 3. A dd oil and beat for 3 minutes until mixture is thick and creamy. 4. F old in dry ingredients. Along with prunes, walnuts, sultanas and carrots until well combined.
Recipes (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. M elt butter or margarine in a saucepan, but do not boil. 2. R emove from heat, add flour, salt and pepper, stir until smooth. Do not brown. 3. A dd milk all at once. Stir until sauce boils and thickens. 4. U se one of the suggested fillings or divide into two or three.
Recipes (continued) AFTER DINNER Sweet Crepes 1½ cups plain flour pinch salt 2 eggs 1¼ cups milk 1 tablespoon oil 1. C ombine all ingredients together in the mixing bowl. Beat on “LO” speeds for 2 minutes until smooth. 2. Allow to stand for 1 hour. 3. G rease heated Skillet or Frypan. Pour about ¹/³ cup of batter into the pan to make each crepe. 4. C ook 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 1½ cups self raising flour pinch salt 1 teaspoon bicarbonate of soda 2 tablespoons sugar 1 egg 1¼ cups milk 4-5 drops vanilla extract 40g butter or margarine 1. S ift flour, salt and soda into the mixing bowl. Add sugar, egg and milk. Beat on “LO” speed until mixed. 2. I ncrease to “HI” speeds and beat for 1-2 minutes until smooth. 3. F old in melted butter.
Recipes (continued) Cornflake Cookies 125g cup butter or margarine ½ cup caster sugar 1 egg vanilla essence ½ cup currants ½ cup coconut 1¼ cups self raising flour pinch salt 2 cups cornflakes, crushed 1. P reheat oven to 180°C. Grease and line baking trays. 2. U sing the mixing bowl, cream together butter and sugar on medium speed. 3. Add egg and beat well. 4. A dd 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. P reheat oven to 120°C. Grease two baking trays and line with baking paper. 2. U sing the mixing bowl, beat egg whites until stiff but not dry, on “HI” speed. Note: For the small quantity of egg whites we recommend using the mixer as a hand mixer until the egg whites increase in volume. 3. Add caster sugar gradually, beating well. 4. R educe to “LO” speed and fold in icing sugar. Mix until stiff and shiny. 5.
Recipes (continued) Serving suggestion: Marshmallow’s are great served in hot chocolates or coffee. They are a fun afternoon treat for the kids and can be used to make rocky road. Rocky Road For rocky road combine some mixed nuts, and dried fruit and marshmallows. Mix with melted chocolate and spread into a greased and lined baking sheet. Set in the fridge if it’s a hot day. Cut into slices and serve.
Notes
Notes
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 registered 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.
