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®
Mixmaster
Electronic benchtop mixer
with 3-way beating action
Instruction Booklet
MX003
Please read these instructions carefully
and retain for future reference.
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Contents Sunbeam’s Safety Precautions 1 Features of your Mixmaster benchtop mixer 2 Using your Mixmaster benchtop mixer 4 Rotation of Mixing Bowls 6 Mixing Guide 7 Oven Temperature Guide 8 Care and Cleaning 9 Let’s Talk Ingredients 10 Cookery Tips for Best Results 12 Helpful Hints for a Successful Dough 13 Helpful Hints for Better Cake Making 15 Recipes Baking 17 Icing, Fillings, Frosting & Creams 22 Brunch, Lunch and Afternoon Tea 24 Pre-Dinner Nibbles 25 After-Dinner 27 Kids Treats 30 S
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Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM • Should you be using a spatula during mixing, MIxMASTER BENChTOP MIxER. ensure that the spatula is kept well away from moving beaters and dough hooks. • Never eject beaters or dough hooks when the appliance is in operation. • Never tilt back the head of the Mixmaster benchtop mixer whilst the appliance is in • Ensure fingers are kept well away from moving operation. beaters and dough hooks. • The Mixmaster benchtop m
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Features of your Sunbeam Mixmaster benchtop mixer Attachment eject button The eject button effortlessly releases the beaters or dough hooks for easy cleaning. 3-way beating action Sunbeam’s famous 3-way beating action rotates the bowl, and individual beaters in opposite directions for thorough mixing and better aeration. Off-centre head and beaters The head of the Mixmaster benchtop mixer and beaters are positioned off-centre to the bowl to make it easier to add ingredients during mixing. Tilt
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Special ‘V - groove’ beaters Specially designed for optimum mixing and aeration. Dough hooks h eavy duty steel dough hooks take the hard work out of kneading dough and other heavy mixtures. 12 speed control dial 12 speed electronic torque control motor maintains the selected speed regardless of the mixing load. Non-slip rubber feet Keep the mixer secure on the bench top during use. 3
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Using your Sunbeam Mixmaster benchtop mixer Before using your Mixmaster benchtop mixer – Beaters for creaming butter and sugar, Before assembling your Sunbeam Mixmaster mixing cake mixes and whisking cream and benchtop mixer, be sure the power cord is egg whites. unplugged from the power outlet and the – Dough hooks for kneading dough and other speed control dial is in the OFF position. heavy mixtures. 3. Insert selected attachment; 1. Press the ‘head tilting’ button, located Beaters
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Using your Sunbeam Mixmaster benchtop mixer (continued) Note: Be sure both beaters or dough hooks Figure 6 click firmly in place, you may need to twist Press tilting the attachments slightly to engage them in button in and position prior to pushing them into place. tilt mixer head forward 4. Depending on the amount of ingredients required for mixing, select bowl size by placing the turntable into either of the two holes on the base of the Mixmaster benchtop mixer stand, see Figure 5. Figu
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Using your Sunbeam Mixmaster benchtop mixer (continued) 3. When mixing is complete, turn the speed Figure 8 Eject control dial to the OFF position and unplug Button the cord from the power outlet. 4. Press in ‘head tilting’ button and ease the Mixmaster benchtop mixer head back until the mixer head is locked into the tilt back position (See Figures 1 and 2 on page 4). 5. To remove the particular attachments (either beaters or dough hooks), place fingers loosely around the attachments and
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After Dinner (continued) M Miix xiin ng g G Gu uiid de e Strawberry Mousse P Plle ea as se e k ke ee ep p iin n m miin nd d tth ha att tth he e v va arriio ou us s m miix xiin ng g P Plle ea as se e rre effe err tto o iitt rre eg gu ulla arrlly y a as s y yo ou u d de ev ve ello op p tta as sk ks s a an nd d rre ella atte ed d s sp pe ee ed ds s,, lliis stte ed d iin n tth he e tta ab blle e y yo ou urr u un nd de errs stta an nd diin ng g o off h ho ow w d diifff
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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. Thermostat Settings DESCRIPTION OF Degrees Celcius °C Degrees Farenheit °F Gas Mark OVEN TEMPERATURES Very Slow 120 250 ½ Slow 140-150 300 1-2 Moderately Slow 160 325 3 Moderate 180 350 4 Moderately hot 200 400 6 h ot 220 425 8 Very hot 240 475 9 Note: If using fan forced ovens be sure to turn the temperature down by 20
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Care and Cleaning Before cleaning your Sunbeam Mixmaster Note: The Sunbeam Mixmaster benchtop benchtop mixer, ensure the power is turned mixer and the turntable have been factory off at the power outlet, then remove the plug. oiled and no additional home oiling is necessary. Wipe over the outside area of the Mixmaster benchtop mixer and turntable with a Storage dampened cloth and polish with a soft dry Keep your Sunbeam Mixmaster benchtop cloth. Wipe any excess food particles from mixe
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Lets Talk Ingredients Listed below is a guide regarding some of the Yeast ingredients used in the recipes in this book. A raising agent used in doughs. Yeast is a microscopic living organism that grows Shortenings rapidly in suitable warm, moist conditions. The word, shortening, is a term used to The yeast plant feeds on sugar and expels describe any one of the solid fats (animal, carbon dioxide which expands the gluten vegetable or a mixture) which is suitable framework. When foaming ye
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Lets Talk Ingredients (continued) Measuring Ingredients Raising Agents Careful and correct measurement of all Care is essential for best results. Check ingredients is essential for recipe success. for and crush any lumps, particularly in Australian Standard Metric cup and spoon bicarbonate of soda, before measuring. measures are used in all recipes in the book. Fats and Oils All cup and spoon measurements should be The simplest method to measure butters, level. margarines and shorting is
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Cookery Tips for Best Results 1. Before starting, read the recipe 8. Do not overbeat. Be careful that you only completely. mix/blend mixtures for the recommended time specified in your recipe. Fold in 2. Refrigerated ingredients, i.e. butter and dry ingredients only until just combined. eggs should be at room temperature before Always use the low speed. At any stage of mixing begins. Set these ingredients out mixing, over beating can cause toughness, ahead of time. close texture, lack
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Helpful Hints for a Successful Dough Step 1: Preparing the yeast Safety Tip: Do not use the mixer near the edge of a bench or table top where it may For the dry yeast to be activated it needs to fall off. ferment. To do this place warm milk, sugar and the tepid water into a bowl, add dry yeast 3. After kneading place dough into a large and mix. Stand in a warm place until mixture well greased mixing bowl. Place the bowl starts foaming i.e. bubbles. This process will well greased mixing
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Helpful Hints for a Successful Dough (continued) Step 3: The finishing touches Doughy Tips. Q. My dough hasn’t worked, what went To add interest to breads wrong? • Brush loaves or buns with a little water or A. If you over knead or under knead your milk and sprinkle with sesame, poppy, or dough the end result will be tough. Also, caraway seeds before baking. you may have to de-activated the yeast • Top loaves with shredded cheese during the (see pg 13) last few minutes of baking. Q. I fo
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Helpful Hints for Better Cake Making • Always have ingredients at room • Cooking times and temperature are meant temperature. only as a guide. Light mixtures should spring back when lightly touched and • Add flavouring and essences to the heavy mixtures, fruit cake and the like, shortening for a better flavour. should be tested with a skewer toward the • Add the sugar to the softened shortening end of the suggested cooking time. and beat until the colour lightens slightly; Reasons for
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Helpful Hints for Better Cake Making (continued) Heavy, Close Texture • The liquid should always be hot when folded through the sponge mixture. This Too much fat or sugar, over mixing, under starts the sponge cooking on the table, baking, or too hot an oven. so it is essential to have the oven in Fruit Sinks readiness. Mixture too soft, damp fruit, too little flour, • Don’t rush the folding in and be sure the ingredients not correctly balanced, over liquid is evenly folded through the mi
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Recipes – Baking Basic Pizza Dough Supreme Pizza Makes 2 large pizzas Makes 2 large pizzas 2 teaspoons (7g packet) dry yeast 1 quantity basic pizza dough 1 teaspoon sugar ¼ cup pizza sauce ¾ cup luke warm water 2 cups pizza cheese 2 cups plain flour ¼ cup finely chopped fresh basil ½ teaspoon salt ½ onion, thinly sliced 2 tablespoons olive oil 1 small red capsicum, thinly sliced 100g button mushrooms, thinly sliced 1. Combine the yeast, sugar and water in a 100g shaved ham, torn jug; stir to co
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Baking (continued) Potato and Rosemary Pizza Sweet Choc Hazelnut Pizza Makes 2 large pizzas Makes 2 large pizzas 1 quantity basic pizza dough 1 quantity basic pizza dough ½ cup chocolate hazelnut spread, at room 1 tablespoon olive oil temperature 1 clove garlic, crushed ½ cup hazelnuts, coarsely chopped Salt and pepper, to taste Strawberries and ice cream to serve 2 cups pizza cheese 200g new potatoes, very thinly sliced 1. Prepare basic pizza dough according to 1 tablespoon finely chopped fres
