Planetary Mixmaster ® Bench Mixer Instruction Booklet MX7900 Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions 2 Features of your Planetary Mixmaster® 3 Using your Planetary Mixmaster® 5 Safety Mechanisms 8 Mixing Guide 9 Oven Temperature Guide 10 Care and Cleaning 11 Troubleshooting Guide 12 Making a Successful Dough 13 Recipes 16 Important instructions – retain for future use.
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM PLANETARY MIXMASTER® BENCH MIXER. • Never remove Scrapemaster™ beater, whisk or dough hook when the appliance is in operation. • Ensure fingers are kept well away from moving Scrapemaster™ beater, whisk or dough hook. • Ensure that the bowl is secured and locked onto the base of the Planetary Mixmaster® Bench Mixer before commencing mixing.
Features of your Planetary Mixmaster® Bench Mixer 800W motor Powerful motor achieves thorough mixing results. Planetary mixing action Enables the mixing attachment (Scrapemaster™ spatula beater, whisk or dough hook) to rotate whilst travelling around the inside of the bowl, and reach all areas of the bowl ensuring ingredients are completely mixed. Stainless steel mixing bowl The 4.5L litre mixing bowl is ideal for mixing large or small quantities of ingredients. It features a handle for ease of use.
Die-cast alloy dough hook Takes the hard work out of kneading dough and other heavy mixtures. Stainless steel whisk Perfect for whisking cream, egg whites, light batters and packet cake mixes. Head release with in-built safety feature The mixer head can be easily released and lifted with one hand. It tilts upwards and locks securely into position to allow easy insertion and removal of the mixing bowl and attachments.
Using your Planetary Mixmaster® Bench Mixer Before using your Planetary Mixmaster® Bench Mixer Before using your Planetary Mixmaster® Bench Mixer for the first time, remove any packaging material and promotional labels or tags. Please also remove the plastic plug pin cover before using the mixer. It is recommended to wash the mixing bowl, Scrapemaster™ spatula beater, whisk and dough hook in warm soapy water with a soft cloth. Rinse and dry thoroughly.
Using your Planetary Mixmaster® Bench Mixer continued Using your Planetary Mixmaster® Bench Mixer 1. Position the mixer on a level, dry surface such as a bench top. Ensure the mixing bowl is in place and the desired attachment is inserted. 2. Plug the power cord into a 230/240 Volt AC power outlet. Figure 3 4. Place the bowl on the base with the handle facing you. Then gently rotate the bowl in a clockwise direction until it locks into position (Fig 3). The bowl should feel firm with no movement. 3.
Using your Planetary Mixmaster® Bench Mixer continued 6. When mixing is complete, turn the speed control dial anti-clockwise to the ‘O’ position (Fig. 6) and unplug the cord from the power outlet. Figure 6 7. Press the ‘head release’ button and ease the mixer head back until it is locked into the tilt back position (see Fig1. page 5). 8. To remove the particular mixing attachment, push it upwards, turn it anticlockwise, then pull it downwards (Fig. 7). 2. 1. 3.
Safety Mechanisms Thermo cut-off – temperature overload The mixer is equipped with a self-resetting safety device which safeguards against overheating the motor with excessive loads. If overheating occurs, the mixer will automatically activate the overheating protection device and switch itself off. The mixer will beep and the screen will flash continuously. Switch the mixer off and unplug it from the power point. Release the mixer head and tilt it back until it is locked into the tilt back position.
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. Please refer to it regularly as you develop your understanding of how different ingredients interact when mixing. SPEED SETTING RANGE MIXING TASK FOLDING & KNEADING LOW 1-4 MEDIUM 5-7 Combining or initial mixing of ingredients Folding Kneading – doughs (pastry, bread, scones, etc.
Oven Temperature Guide For your information, the following temperature settings are included as a guide. DESCRIPTION OF OVEN TEMPERATURES Degrees Celcius °C Degrees Farenheit °F Gas Mark 120 250 ½ 140-150 300 1-2 Moderately Slow 160 325 3 Moderate 180 350 4 Moderately hot 200 400 6 Hot 220 425 8 Very Hot 240 475 9 Very Slow Slow Note: I f using fan forced ovens be sure to turn the temperature down by 20°C. Also check recipes at the back of this booklet.
Care and Cleaning Before cleaning your Sunbeam Planetary Mixmaster®, ensure that the power is turned off at the power outlet, then remove the plug. Wipe over the outside area of the Planetary Mixmaster® including the head and base, with a dampened cloth and polish with a soft dry cloth. Wipe any excess food particles from the power cord.
Troubleshooting Guide Problem Possible Cause What to do Motor will not start. Motor is over-heated. Unplug and allow motor to cool, (the mixer head should be cool to touch). Mixer head is not locked down properly. Move mixture in mixing bowl to the side of the attachment, to allow the attachment to go all the way into the bowl. Motor is over-heated. Use of a high speed for a long time. Unplug and allow motor to cool, (the mixer head should be cool to touch). Mixture too heavy.
Making a Successful Dough Measuring Ingredients Careful and correct measurement of all ingredients is essential for recipe success (particularly when baking). 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 20mls. • One metric teaspoon is equal to 5mls. • One liquid cup measurement is equal to 250mls. • All eggs used in our recipes are extra large (59g) eggs, unless otherwise specified.
Making a Successful Dough continued Preparing the dough 1. Insert dough hook (refer to page 6). Place the dry ingredients into the bowl and lock the bowl onto the base. 2. Turn the speed dial to low speed (1-4), and gradually add the liquid ingredients (including the pre-prepared yeast mixture) to the bowl. When the ingredients start to form a ball, stop the mixer and use a rubber or plastic spatula to scrape down the sides of the bowl if necessary. Tips To add interest to breads.
Heading Making a Successful Dough continued Questions & Answers: Q. My mixture seems a little dry and crumbly. Do I need to add more water? A. Some flour tends to absorb or want more moisture/liquid, especially on warm or humid days. Add more water, a drop at a time, until a smooth ball/dough is reached. Q. I added too much water and my dough is very sticky, what can I do? A.
Heading Recipes Choc-Hazelnut Pancakes Honey, Cranberry and Pistachio Nougat Makes: 8-10 Makes: approximately 24 pieces 4 cups plain flour 2 sheets edible rice paper 3 ¾ cups buttermilk 2 ½ cups caster sugar ¾ cup caster sugar ½ cup honey 3 eggs ¹⁄³ cup water Butter, for frying 500g liquid glucose Hazelnut spread and roasted hazelnuts, to serve 2 egg whites 1. Place the flour, buttermilk, sugar and eggs in the Stainless Steel Mixing Bowl.
Recipes continued Coconut Marshmallows Apple Tea Cake Makes: approximately 16 pieces Serves: 8-10 1 cup cold water 125g butter, room temperature ¹⁄³ cup powdered gelatine ½ cup brown sugar 4 cups caster sugar 1 teaspoon vanilla extract 2 cups hot water 2 eggs 2 teaspoons lemon juice 1 ½ cups plain flour 2 cups shredded coconut, lightly toasted ¹⁄³ cup milk 1. Combine cold water and gelatine. Set aside. 2 teaspoons raw sugar 2.
Recipes continued Molten Dulce de Leche Cakes Pear and Chocolate Cake Dulce de Leche is South American caramel that can be purchased in most large supermarkets. Serves: 8-10 Serves: 6 2 egg yolks 1 egg 1 ½ cups dulce de leche* ¼ cup plain flour Vanilla ice-cream, to serve 1. Preheat oven to 220C. Grease and flour 6 x 1 cup ramekins. Place on baking tray. 2. Place egg yolks and egg in the Stainless Steel Mixing Bowl. Using the whisk whip on very high speed (11-12) unit light and pale. 3.
Recipes continued White Chocolate Layered Butter Cake White Chocolate Ganache Serves: 8-10 Makes: 2 ½ cups 185g butter, room temperature 1 cup thickened cream 1 ¾ cups caster sugar 600g white chocolate, chopped 1 ½ teaspoons vanilla extract 1. Bring cream to boil in a medium saucepan and immediately remove from heat. 4 eggs 1 ½ cups plain flour ¾ cup self-rising flour ¾ cup milk ¾ teaspoon baking soda 1. Preheat oven to 160°C. Grease and line a 23cm cake pan with baking paper. 2.
Recipes continued Chocolate Chocoholic Cake Rich Fudge Frosting Serves: 10-12 Makes: 2 cups 185g butter, room temperature 180g butter, chopped 2 ¼ cups caster sugar 1 cup caster sugar 1 ½ cups water ²⁄³ cup water 3 cups icing sugar ¼ cup cocoa powder ¾ teaspoon baking soda ½ cup cocoa powder 2 ¼ cups self-rising flour 1. Combine butter, sugar and water in a small saucepan. Stir over low heat, without boiling, until sugar dissolves. 3 eggs 1. Preheat oven to 180°C.
Recipes continued Almond Meringue Cake with Mascarpone Cream Sour Cream Lemon Cake Serves: 10-12 Serves: 6-8 250g butter, room temperature 6 egg whites 2 ½ cups caster sugar 1 ½ cups caster sugar 6 eggs ½ cup almond meal 1 cup sour cream 250g tub mascarpone cream ¼ cup lemon juice 220g dark chocolate, melted 2 tablespoons lemon zest 1. Preheat oven to 160C. Line 3 baking trays with baking paper and draw a 20cm circle on each piece of baking paper. 2.
Recipes continued Lemon Buttercream Icing Sour Cherry Crumb Cake Makes: 2 cups Serves: 10-12 250g butter, room temperature Topping: 4 cups icing sugar 80g butter, chopped 2 tablespoons lemon juice ¾ cup plain flour 2 tablespoons lemon zest ¼ cup brown sugar ½ teaspoon salt ¼ cup caster sugar 1. Place butter and icing sugar in the Stainless Steel Mixing Bowl. Using the scraper beater mix on medium speed (5-7) gradually increasing to high speed (9-10). Mix until light and fluffy.
Recipes continued Flourless Orange Syrup Cake Lemon Melting Moments Serves: 8-10 Makes: 12 approximately 3 small oranges 250g butter, room temperature 3 eggs ½ cup icing sugar 1 cup caster sugar 1 teaspoon vanilla extract 3 cups almond meal 2 cups plain flour 1 teaspoon baking powder ½ cup custard powder Syrup: 2 teaspoons lemon zest ²⁄³ cup caster sugar ½ cup orange juice Filling: 80g butter, room temperature 1 tablespoon orange zest 1 ¼ cups icing sugar 1. Preheat oven to 170C.
Recipes continued Easy Chocolate Cookies White Chocolate Caramel Cookies Makes: 30 approximately Makes: 30 approximately 170g butter, room temperature 125g butter, room temperature 1 ¼ cups caster sugar ½ cup brown sugar 1 egg 1 tablespoon golden syrup 1 ½ cups plain flour 1 tablespoon milk ¾ cup cocoa powder 2 cups plain flour 1 ¼ teaspoons baking powder 2 teaspoons baking powder 250g dark chocolate chips 250g white chocolate chips 1 teaspoon salt 1. Preheat oven to 180C.
Recipes continued Golden Syrup Walnut Scrolls Golden Syrup Walnut Scrolls Makes: 12 each Serves: 6-8 100g butter, chopped 200g pitted dates, chopped 2 ¼ cups self-rising flour ¹⁄³ cup boiling water 1 tablespoon caster sugar 1 ½ teaspoons baking powder ²⁄³ cup milk 125g butter, room temperature 1 egg 1 cup brown sugar 1 cup walnuts, chopped 2 eggs ½ cup slivered almonds 1 ½ cups plain flour ¹⁄³ cup brown sugar ¼ cup milk 1 teaspoon ground cinnamon ¼ cup golden syrup 1.
Recipes continued Cheese Biscuits Corn fritters Makes: 40 approximately Makes: 8 approximately 250g butter, room temperature 500g frozen corn kernels, defrosted 1 cup grated parmesan cheese 2 eggs 1 cup grated Swiss cheese 1 red chilli, finely chopped 4 eggs 1 red onion, finely chopped 2 ½ cups plain flour ¾ cup plain flour 1 teaspoon cayenne pepper 2 tablespoons freshly chopped coriander leaves 1 tablespoon rock salt 1. Preheat oven to 180C.
Recipes continued Fetta and Spinach Scrolls Cheesy Garlic Bread Makes: 12 each Makes: 1 loaf 2 cups self-raising flour 1 ¼ cups warm water 1 tablespoon caster sugar 1 tablespoon caster sugar 50g butter, chopped 2 teaspoons dry yeast ¾ cup milk 3 ½ cups plain flour 1 egg 2 tablespoons olive oil 250g frozen spinach, thawed 1 teaspoon salt 1 cup pizza cheese 3 cloves garlic, crushed 100g feta cheese, crumbled 30g butter, room temperature 1. Preheat oven to 200°C.
Recipes continued Rosemary, Olive and Sea Salt Focaccia Bread Basic Pizza Dough Makes: 2 large pizzas Makes: 2 loaves 1 ¼ cups warm water 1 cup warm water 2 teaspoons dry yeast 1 tablespoon caster sugar 1 teaspoon caster sugar 2 teaspoons dry yeast 2 cups plain flour 3 ½ cups plain flour 2 tablespoons olive oil ½ cup olive oil ½ teaspoon salt 2 teaspoons salt 1. Combine the water, yeast and sugar in a jug. Set aside until mixture begins to foam.
Recipes continued Supreme Pizza Makes: 2 large pizzas 1 quantity basic pizza dough ¼ cup pizza sauce 2 cups pizza cheese ¼ cup chopped fresh basil ¼ cup pitted kalamata olives 1 small red capsicum, thinly sliced ½ red onion, thinly sliced 100g button mushrooms, thinly sliced 100g shaved ham, torn Salt and freshly ground black pepper, to taste 1. Prepare basic pizza dough according to recipe. 2. Preheat oven to 180C. 3. Spread pizza sauce over bases. Sprinkle with half of the cheese.
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.
