PLANETARY MIXMASTER ® Bench Mixer Instruction & Recipe Booklet MX9200
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Contents Sunbeam’s Safety Precautions 2 Congratulations 3 Features of your Café Series® Planetary Mixmaster® 4 Using your Café Series® Planetary Mixmaster® 6 Safety Mechanisms 11 Mixing Guide 12 Oven Temperature Guide 13 Care and Cleaning 14 Troubleshooting Guide 15 Ingredients 16 Cookery Tips for Best Results 17 Making a Successful Dough 19 Recipes 21 Important instructions – retain for future use.
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM CAFE SERIES® PLANETARY MIXMASTER® BENCH MIXER. • Never remove beater, Scrapemaster™ spatula beater, whisk or dough hook when the appliance is in operation. • Ensure fingers are kept well away from moving beater, Scrapemaster™ spatula 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.
Congratulations Congratulations on the purchase of your Sunbeam Café Series® Planetary Mixmaster® Bench Mixer. The Sunbeam Café Series® delivers quality, style and superior performance capturing the essence of the commercial kitchen. Inspired by heavy-duty equipment found in restaurants, cafes and bars, the Sunbeam Café Series® is built to last. It brings together a range of appliances designed to expertly create authentic café food and beverages at home.
Features of your Café Series® Planetary Mixmaster® Bench Mixer 1000W motor Powerful motor achieves thorough mixing results. Full die-cast metal body with sintered metal gears The heavy duty die-cast metal body combined with sintered metal gears deliver quality, style and superior performance.
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 Café Series® 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, beater, Scrapemaster™ spatula beater, whisk and dough hook in warm soapy water with a soft cloth. Rinse and dry thoroughly.
Using your Café Series® 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 4 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).
Using your Café Series® Planetary Mixmaster® Bench Mixer continued The LCD screen will display the chosen speed setting. Instructions for mixing speeds for each type of mixture are shown in the ‘Mixing Guide’ on page 12. 6. When mixing is complete, turn the speed control dial anti-clockwise to the ‘0’ position (Fig. 7) and unplug the cord from the power outlet. Pause mode At any stage during your mixing task you can pause the mixer.
Using your Café Series® Planetary Mixmaster® Bench Mixer continued Count-up timer The count up timer informs you how long your ingredients have been mixing for. The next time you mix the same ingredients you can then set the count-down timer for the specific time. As soon as you start mixing, the timer will automatically start to count up. The maximum mixing time is 20 minutes and will be displayed on the LCD screen as “20:00” (twenty minutes, zero seconds).
Using your Café Series® Planetary Mixmaster® Bench Mixer continued If you need to resume mixing, simply press the button or, alternatively, reset the mixer by turning the dial to “0”, and then turn the dial clockwise. Kitchen Timer function The timer function can be used without mixing as a kitchen timer or stopwatch. Timer: Set the time as described in the Count-down timer section on page 9, then press the button while the dial is in “0” (i.e. no speed selected).
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 Café Series® Planetary Mixmaster® Bench Mixer, ensure that the power is turned off at the power outlet, then remove the plug. Wipe over the outside area of the Planetary Mixmaster® Bench Mixer 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.
Heading Ingredients 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.
Cookery Tips for Best Results General tips • Before starting any recipe carefully read it through from beginning to end. • Ensure you have all ingredients and utensils before you start. • Refrigerated ingredients such as butter, cream cheese and eggs should be at room temperature for best results (unless otherwise specified). Set these out ahead of time. If you forget to remove butter from the fridge, use the coarse side of a grater to grate the butter.
Heading Cookery Tips for Best Results continued • The term “soft peaks” means that the egg white barely supports itself. When the head of the mixer is lifted, the egg white mixture will curl and may fall from the beater. • The term “firm peaks” means that the egg white holds its shape. When the head of the mixer is lifted, the egg white mixture will remain pointy and firm. • When making pavlova or other meringues, always use caster sugar as it dissolves much easier than other coarser sugars.
Making a Successful Dough Heading Yeast Yeast is a raising agent used in dough. It is a microscopic living organism that grows rapidly in suitable warm, moist conditions. The yeast feeds on sugar and expels carbon dioxide which expands the gluten framework. When foaming yeast, the liquid should be warm; about 26°C. If the liquid is too cold it will retard the yeast growth. If it is too hot it will kill the yeast. Preparing the yeast For the dry yeast to be activated it needs to ferment.
Heading Making a Successful Dough continued Tips To add interest to breads. Questions & Answers: Q. My mixture seems a little dry and crumbly. • Brush dough with a little milk and sprinkle loaves or buns with poppy, caraway or sesame seeds before baking. Do I need to add more water? • Sprinkle loaves with shredded cheese during the last few minutes of baking. • Drizzle cooled, sweet tea rings or buns with icing, or dust with icing sugar before serving.
Recipes Heading Choc-Hazelnut Pancakes Basic Cookie Dough 4 cups plain flour 500g butter, room temperature, chopped ¾ cup caster sugar 1 ½ cups icing sugar 3 ¾ cups buttermilk 2 teaspoons vanilla essence 3 eggs 4 cups plain flour Butter, for frying 1 cup custard powder Hazelnut spread, to serve ¹/³ cup milk 1. Preheat oven to moderate (180°C/160°C fan-forced). Grease and line baking trays. Whipped cream and roasted hazelnuts, to serve 1.
Recipes continued Lemon Slice Honey, Cranberry and Pistachio Nougat 125g butter, room temperature 2 sheets edible rice paper 1 ¼ cups icing sugar mixture ½ cup honey 1 ¼ cups plain flour 2 ½ cups caster sugar 3 eggs 1 cup caster sugar 1 teaspoon finely grated lemon rind ½ cup lemon juice 1. Preheat oven to moderate (180°C/160°C fan-forced). Grease and line a 23cm square pan with baking paper, extended 2cm above the edge of the pan. 2. Place butter and icing sugar in the Stainless Steel Mixing Bowl.
Recipes continued Coconut Marshmallows Sweet Brioche ¹/³ cup gelatine ¼ cup luke-warm milk 4 cups caster sugar 2 teaspoons (7g sachet) dry yeast 2 teaspoons lemon juice ¼ cup caster sugar 2 cups shredded coconut, lightly toasted 2 ¼ cups plain flour, 1. Combine gelatine and 1 cup of cold water. Stand for 5 minutes 1 teaspoons ground cinnamon 2. Stir sugar and 2 cups of hot water in a large saucepan over low heat until sugar dissolves. Bring to boil.
Recipes continued 6. Preheat oven to moderately hot (200°C/180°C fan-forced). Line 2 oven trays with baking paper. 7. Plunge your fist into the dough and using the Dough Hook, knead again on low speed (2) for 1 minute or until smooth. Orange Drops Makes: About 40 185g butter, room temperature 1 cup caster sugar 1 teaspoon finely grated orange rind 1 egg 8. Divide dough into 8 even portions. Work each dough portion into a smooth ball and place on prepared trays.
Recipes continued Golden Syrup and Walnut Scrolls Makes: 12 Apple Tea Cake 2 ¼ cups self-raising flour 125g butter, room temperature 1 tablespoon caster sugar 1 teaspoon vanilla 100g butter, chopped ½ cup brown sugar ²/³ cup milk 2 eggs 1 egg ½ cups plain flour 1 cup walnuts, chopped ¹/³ cup milk ½ cup slivered almonds 2 green apples, peeled, cored, thinly sliced ¹/³ cup firmly packed brown sugar 2 teaspoons raw sugar 1 teaspoon ground cinnamon ½ teaspoon cinnamon ¼ cup golden syrup ¼
Recipes continued Cheats Tiramisu Upside Down Pear and Almond Cake 1 ¼ cups espresso ¹/³ cup slivered almonds 2 tablespoons caster sugar 1 ¼ cups firmly packed brown sugar ¼ cup coffee flavoured liqueur (Tia Maria or Kahlua) 1 large pear, peeled, cored, thinly sliced 600ml tub thickened cream 3 eggs ¼ cup icing sugar mixture ¼ cup plain flour 2 teaspoons vanilla essence 1 ¾ cups almond meal 250g sponge finger biscuits 1. Preheat oven to moderately hot (200°C/180°C fan-forced).
Recipes continued White Chocolate Layered Butter Cake Chocolate Chocoholic Cake 185g butter, room temperature 1 ½ teaspoons vanilla extract 1 ¾ cups caster sugar 4 eggs 1 ½ cups plain flour ¾ cup self-raising flour 2 teaspoons cocoa powder ¾ teaspoon bicarbonate soda ¾ cup milk 1. Preheat oven to moderately slow (160°C/140°C fan-forced). Grease and line a deep, 20cm round cake pan, extending the baking paper 3cm above the rim of the pan. 2. Place ingredients in the Stainless Steel Mixing Bowl.
Recipes continued without boiling until sugar dissolves. Sift icing sugar and cocoa into a bowl, then gradually stir in hot butter mixture. Cover then refrigerate for about 20 minutes or until frosting is cool and thickens. Beat with a wooden spoon until spreadable.
Recipes continued Macadamia Meringue Cake Jam Scone Ring 6 egg whites 2 cups self-raising flour Pinch salt 1 tablespoon caster sugar 1 ½ cups caster sugar 30g butter, room temperature 1 teaspoons vanilla extract ¾ cup milk 1 teaspoon white vinegar 1 egg yolk Filling 2 tablespoons apricot jam, warmed 300mls pure cream ½ cup finely chopped dried apricots 1 teaspoon vanilla extract 1. Preheat oven to moderately hot (200°C/180°C fan-forced). Grease and line an oven tray with baking paper.
Recipes continued Sticky Toffee Pudding Lemon Thyme and Cheese Focaccia 200g pitted dates, chopped 200mls luke-warm water 1 ½ teaspoons baking powder ½ teaspoon sugar ¹/³ cup boiling water 2 teaspoons (7g sachet) dry yeast 125g butter, room temperature 2 cups plain flour 1 cup firmly packed brown sugar 1 teaspoons salt 2 eggs 1 ½ tablespoons (30mls) olive oil 1 ½ cups plain flour 1 tablespoon finely chopped fresh lemon thyme ¼ cup milk 1.
Recipes continued together, score 3 times across the top. Brush with milk and sprinkle with sea salt. 6. Bake for 15-20 minutes or until cooked through. Serve warm, cut into pieces. Cheesy Spinach Scrolls Makes: 12 2 cups self-raising flour 1 tablespoon caster sugar 50g butter, chopped ¾ cup milk 250g frozen spinach, thawed 1 cup pizza cheese 100g feta cheese, crumbled 1. Preheat oven to moderately hot (200°C/180°C fan-forced). Lightly grease and line a 22cm square cake pan. 2.
Recipes continued Supreme Pizza Potato and Rosemary Pizza Makes: 2 large pizzas Makes: 2 large pizzas 1 quantity basic pizza dough 1 quantity basic pizza dough ¼ cup pizza sauce 1 tablespoon olive oil 2 cups pizza cheese 1 clove garlic, crushed ¼ cup finely chopped fresh basil Salt and pepper, to taste ½ red onion, thinly sliced 2 cups pizza cheese 1 small red capsicum, thinly sliced 200g new potatoes, very thinly sliced 100g button mushrooms, thinly sliced 1 tablespoon finely chopped fres
Recipes continued Gourmet Vegetarian Pizza Makes: 2 large pizzas 1 quantity basic pizza dough ¼ cup pizza sauce 2 cups pizza cheese ¼ cup finely chopped fresh basil ½ red onion, thinly sliced ½ cup bottled char-grilled capsicum, drained, chopped 100g button mushrooms, thinly sliced ½ cup sun-dried tomatoes, drained, chopped ¼ cup pitted kalamatta olives 1. Prepare basic pizza dough according to recipe. 2. Preheat oven to very hot (240°C/220°C fan-forced). 3. Spread pizza sauce over bases.
Notes
Notes
The Sunbeam 5 Year Motor Guarantee Sunbeam has built its reputation on manufacturing quality electrical appliances. Our Cafe Series® Planetary Mixmaster® Bench Mixer is constructed from the highest quality materials. So much so, we guarantee our Bench Mixer motor for five (5) years against faulty materials or manufacture. This guarantee is just another expression of our confidence in the way we make appliances at Sunbeam.
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. ‘Cafe Series’ logo and words are registered trademarks of Sunbeam Corporation. ‘Mixmaster’ is a registered trademark of Sunbeam Corporation. ‘Scapemaster’ is a trademark of Sunbeam Corporation. Made in China.
