Mixmaster Professional Twin-motor benchtop mixer Instruction Booklet MX8800 Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions Features of your Mixmaster Professional Using your Mixmaster Professional Role of the Twin-Motor 3-Way Beating Action Mixing Guide Oven Temperature Guide Care and Cleaning of your Mixmaster Professional Lets Talk Ingredients Cookery Tips for Best Results Helpful Hints for a Successful Dough Helpful Hints for Better Cake Making Recipes 1 2 4 7 8 9 10 11 13 14 16 18 Important instructions – retain for future use.
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM MIXMASTER. • Never eject beaters, dough hooks or whisks when the appliance is in operation. • Ensure fingers are kept well away from moving beaters, whisks and dough hooks. • Ensure that the bowl is secured and locked onto the base of the Mixmaster before commencing mixing. • Do not unlock or remove the mixing bowl from the base of the Mixmaster whilst mixer is in use.
Features of your Sunbeam Mixmaster Professional Attachment eject button The eject button, located on the top of the handle releases the beaters, dough hooks or whisks for easy cleaning. Twin-motor 3-way beating action Patent pending twin-motor design enables one motor to drive the beaters, each turning in opposite directions. The second motor drives the bowl, thus combined, this new technology results in a more powerful and thorough mixing result.
Stainless steel wire whisks For whisking cream, egg whites, light batters and packet cake mixes. Stainless steel 'V-groove' beaters Heavy duty 'V-groove' beaters for creaming butter and sugar, plus mixing heavy cake mixes. Stainless steel dough hooks Heavy duty dough hooks take the hard work out of kneading dough and other heavy mixtures.
Using your Sunbeam Mixmaster Professional Before using your Mixmaster Professional Before assembling your Mixmaster, be sure the power cord is unplugged from the power outlet and the speed control dial is in the 'Off' position. 1. Press the 'tilt' button, located at the top of the neck of the Mixmaster Professional. While the button is depressed, hold the handle (1) and ease the head of the Mixmaster back. The Mixmaster head will lock into this tilt position (2). 2.
Using your Sunbeam Mixmaster Professional continued (4) A B 4.Depending on the amount of ingredients required for mixing, select bowl size. If you have selected the large 4.4 litre bowl, slide the bowl selector to the far right (6a). If you have selected the smaller 2.1 litre bowl, slide the bowl selector to the far left (6b). (6a) Dough hooks – select the two dough hooks.
Using your Sunbeam Mixmaster Professional continued 6.Lower the head with the selected attachments (either, beaters, whisks or dough hooks) in place, into the mixing bowl. To do this press the 'tilt' button. While the button is depressed hold the handle (8) and ease the head of the Mixmaster down (9). A 'click' sound will indicate when the mixer head has locked into position. Tip: Start mixing at slow speeds and increase speed gradually to prevent ingredients splashing out of the mixing bowl.
Using your Sunbeam Mixmaster Professional continued 4.Hold down the 'tilt' button and ease the head of the Mixmaster back until the mixer head is locked into the tilt back position (see diagrams 1 and 2 on page 4). 5.To remove the particular attachments (either beaters, whisks or dough hooks) place fingers loosely around the attachments and press the eject button located at the front of the handle (12).
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.
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, ensure that the power is turned 'Off' at the power outlet, then remove the plug. Wipe over the outside area of the 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. Wash the mixing bowls, beaters, whisks and dough hooks in warm soapy water and wipe dry - use a brush if necessary to remove any sticky food particles.
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 You may like to tap the cup or spoon on kitchen benchtop before levelling. If your dry ingredients has any lumps, be sure to remove them or break them up, sifting ingredients prior to mixing will help. Raising Agents Care is essential for best results. Check for and crush any lumps, particularly in bicarbonate of soda, before measuring. 12 Cheese and Breadcrumbs Pack grated cheese and soft breadcrumbs into the cup pressing lightly to obtain best results.
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. Step 2: Preparing the dough Note: Ensure dough hooks are in place (refer to page 5). 1.
Helpful Hints for a Successful Dough continued Doughy Tips. Q. My dough hasn’t worked, what went wrong? A. If you over knead or under knead your dough the end result will be tough or spoiled. We suggest to throw the dough out and start again. Q. I followed the recipe, however I’m finding that my mixture is dry and crumbly. Do I need to add more water? A. Your mixture may be dry and crumbly for several reasons.
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 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. • If you elect to separate the eggs, whip the whites until they hold peaks and gradually add the sugar a little at a time, beating well between each addition. Start with teaspoons of sugar and, as the mixture stiffens, add it more quickly.
Recipes – Baking Tips • Goats milk and skim milks can be used in these recipes. • Margarine’s and low fat butter’s can also be used in these recipes. loosely with plastic wrap and allow to rise in a warm place until doubled in size. About 30-40 minutes. Preheat oven to 200°C. 7.Bake for approximately 30 minutes. Baked loaves sound hollow when tapped.
Baking continued Sesame Rolls 1.Follow steps 1 - 5 from ‘Basic White Loaf’ recipe. 2.Preheat oven to 220°C and grease an oven slide. 3.Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured surface. Divide the dough into 24 equal portions and shape into round, smooth balls. 4.Place close together onto the prepared tray and brush with melted butter and sprinkle with sesame seeds. 5.Cover with plastic wrap and allow to rise in a warm place for approximately 10 minutes. 6.
Baking 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 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.
Baking continued 4.Continue the kneading process at Medium speed (4) until all ingredients are combined and the dough forms a ball. The dough will be soft and sticky. Remove dough from bowl using a rubber spatula. 5.Place dough in a greased bowl, turning once to grease top of dough. Cover with plastic wrap, and let rise in a warm place until doubled in size (40-50 minutes). 6.Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured surface. Cut dough in half.
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, 1/2 teaspoon of cinnamon and 2 tablespoons of instant coffee.
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 11/2 teaspoon vanilla 1.Place all ingredients into the small Mixmaster 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 1 /4 cup water 1 teaspoon gelatine 1.Place all ingredients into a small saucepan.
Brunch, Lunchtime and Afternoon Tea Yorkshire Pudding 4 egg yolks 3 egg whites 1 cup self raising flour Pinch of salt 1 cup milk 60g butter or margarine, melted 1.Using the small Mixmaster bowl, beat egg whites until stiff but not dry on High speed (7-8) and set aside. 2.Using the large Mixmaster bowl, mix flour, salt, egg yolks, milk and melted butter on Low speed (2-3) until smooth. 3.Reduce to Lowest speed (1) and fold through beaten egg whites. 4.
Brunch, Lunchtime and Afternoon Tea continued DO NOT ALLOW APPLE PIECES TO LOOSE 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. 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. 3. Insert dough hooks into the mixer head (refer to page 5). Place sifted dry ingredients, including sultanas into the large Mixmaster bowl.
Brunch, Lunchtime and Afternoon Tea (continued) Carrot, Prune and Sultana Cake 6-8 large prunes, pitted 1 cup walnuts 1 cup sultanas 4 medium carrots, peeled, shredded 4 eggs 11/2 cups castor sugar 3 /4 cup vegetable oil 21/2 cups plain flour 2 teaspoons bicarbonate of soda 2 teaspoons baking powder 1 /2 teaspoon salt 2 teaspoons cinnamon 1 /2 teaspoon mixed spice 1 /4 teaspoon nutmeg juice and grate rind of a lemon or orange CREAM CHEESE FROSTING: 125g pkt cream cheese, softened 30g butter 3 teaspoons lem
Pre-Dinner Nibbles Fritter Batter Covers 8-12 fritters 1 cup plain flour 3 teaspoons baking powder Pinch of salt 1 egg 1 /2 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 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 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.
After Dinner Sweet Crepes 11/2 cups plain flour Pinch of salt 2 eggs 11/4 cups milk 1 tablespoon oil 1.Sift flour and salt into the small Mixmaster 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) 3.Using the large Mixmaster bowl once again, beat egg yolks, nutella and 100g melted chocolate together on Medium speed (5). Add flour, hazelnut meal, crushed cashews and fold in the egg whites using Low speed (1-3). 4. Pour into the prepared cake tin and bake 40-45 minutes. 5. Allow to cool in pan for 10 minutes before removing cake from pan and cool on a wire rack. 6. Combine the melted chocolate and heated cream together. Stir until smooth and allow to cool.
Kids Treats Fluffy Pikelets Makes approximately 12 11/2 cups S.R. flour Pinch of 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 small Mixmaster 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) 6.Using a spoon fold in the chocolate bits, M&M’s and nuts until combined. 7.Place teaspoonfuls of mixture on trays and bake for 12-15 minutes or until golden. 8.Allow to cool on wire racks. When cooled, the cookies can be sandwiched together with nutella and sprinkled with icing sugar. Quick Cup Cakes 60g butter or margarine 11/4 cups S.R. flour 1 /2 cup sugar 2 eggs 1 /4 cup milk 1 teaspoon vanilla essence Makes 12 1.
Kids Treats (continued) 3.Mix on Low speed (1) for 2 minutes slowly increasing to High speed (7). Leave on High speed for 10 minutes or until the mixture becomes thick and creamy. Add a few drops of your favourite food colouring (optional) and increase speed to Very High (12). Beat for a further 5-7 minutes, until mixture is very stiff and fluffy. 4.Lightly grease 2 x 22cm square tins or similar with vegetable oil. 5.Scrape down sides of bowl occasionally during beating. 6.
EASTER Hot Cross Buns Makes 18 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 Crosses /2 cup plain flour 1 /4 cup water 1 Glaze 3 tablespoons sugar 1 /4 cup water 1 teaspoon gelatin 1.
Special Occasions (continued) CHRISTMAS Christmas Cake Makes 2 cakes 2 cups sultanas 2 cups currants 2 cups raisins (seedless) 100g dried figs or prunes 100g dates 1 /2 cup mixed peel 1 /2 cup almonds 3 /4 cup walnuts 1 cup glazed cherries 125ml sherry 250ml brandy 250ml whisky 250g butter or margarine 250g brown sugar 5 eggs 60g dark chocolate, melted 1 teaspoon parisian essence 1 teaspoon vanilla extract 1 tablespoon glycerin or vegetable oil 1 tablespoon golden syrup or honey 1 tablespoon raspberry or p
Special Occasions (continued) Christmas Shortbread 125g butter or margarine 1 /2 cup castor sugar 11/2 cups plain flour 1 /2 teaspoon baking powder 1 /2 cup glazed ginger, freshly chopped Melted chocolate Freshly chopped nuts and red glazed cherries 1.Preheat oven to 190°C. Grease and line a 20cm round sandwich tin. 2.In the small Mixmaster bowl, cream the butter or margarine and sugar on Medium speed (4-6), until light and fluffy. 36 3.
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