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®
Mixmaster Classic
Bench Mixer
Instruction Booklet
MX8500
MX8500W
MX8500Y
MX8500R
Please read these instructions carefully
and retain for future reference.
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Contents Sunbeam’s Safety Precautions 1 ® Features of your Mixmaster Classic 2 ® Using your Mixmaster Classic 4 Mixing guide 8 Oven Temperature Guide 9 Care and cleaning 10 Lets talk ingredients 11 Cookery tips for best results 13 Helpful hints for a successful dough 15 Recipes 17 Important instructions – retain for future use.
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Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM • Should you be using a spatula during mixing, MIXMASTER CLASSIC BENCH MIXER. ensure that the spatula is kept well away from moving beaters, whisks and dough hooks. • Never eject beaters, whisks or dough hooks when the appliance is in operation. • Never tilt back the head of the bench mixer whilst the appliance is in operation. • Ensure fingers are kept w
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® Features of your Mixmaster Classic Attachment eject button The eject button, located on the top of the handle releases the beaters, whisks or dough hooks for easy cleaning. 500 watt motor Powerful motor achieves thorough mixing results. Off-centre head & beaters The head of the bench mixer and beaters are positioned off-centre, making it easier to add ingredients during mixing. 3-way beating action Sunbeam’ s f
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Stainless steel balloon whisks For whisking 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. 12 electronic speeds The combination of 12 variable speeds and a powerful torque contro
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® Using your Mixmaster Classic Before using your bench mixer 2. Select the desired mixing attachments depending on the mixing task to be Before using your bench mixer for the first performed: time, remove any packaging material and promotional labels or tags. It is recommended – Beaters for creaming butter and sugar , to wash the mixing bowls, beaters, whisks whisking cream or egg whites plus
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® Using your Mixmaster Classic continued Balloon whisks – Can be inserted Note: Be sure both dough hooks click firmly into either socket as they are in place, you may need to twist the dough identical (Figure 4). hook slightly to engage it in position prior to pushing it in place. Note: Be sure both whisks click A B firmly into place, you may need Important: These attachments have been to
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® Using your Mixmaster Classic continued 5. Once you have selected the bowl you wish (9) to use, place it on the base. Gently rotate the bowl in a clockwise direction until it drops into position (Figure 7). Continue rotating until the bowl clicks into place. The bowl should feel firm. Note: The mixer head must be tilted backwards for the bowl to be locked onto TIL T the turntable. BU
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® Using your Mixmaster Classic continued Tip: Start mixing at a slow speed and increase 6. T o remove the attachments, place fingers speed gradually to prevent ingredients loosely around the attachments and press splashing out of the mixing bowl. When the eject button located at the front of the adding dry ingredients, particularly flour , handle (Figure 12). lower the speed temporarily until in
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Mixing guide Please keep in mind that the various mixing Please refer to it regularly as you develop tasks and related speeds, listed in the table your understanding of how different below , may vary slightly from recipe to recipe. ingredients interact when mixing. SPEED SETTING RANGE MIXING TASK FOLDING & KNEADING LOW Folding 1-3 Kneading – doughs (pastry , bread, scones) LIGHT MIXING MEDIUM Kneading - heav
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Oven Temperature Guide For your information, the following temperature settings are included as a guide. Thermostat Settings DESCRIPTION OF Degrees Celcius °C Degrees Farenheit °F Gas Mark OVEN TEMPERATURES V ery Slow 120 250 ½ Slow 140-150 300 1-2 Moderately Slow 160 325 3 Moderate 180 350 4 Moderately hot 200 400 6 Hot 220 425 8 V ery Hot 240 475 9 Note: If using fan forced ovens be sure to turn the temperature down by 20°C. Also
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Care and cleaning ® Before cleaning your Mixmaster Classic Maintenance Service Bench Mixer , ensure that the power is turned ® Y our Mixmaster Classic Bench Mixer should off at the power outlet, then remove the plug. be regularly checked. After approximately W ipe over the outside area of the bench four years of domestic use, the grease in mixer including the head and base, with a the gear
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Let's talk ingredients Measuring Ingredients Substitutes Careful and correct measurement of all Here are some suggestions for substituting ingredients is essential for recipe success ingredients in recipes: (particularly baking). Australian Standard INGREDIENT SUBSTITUTE Metric cup and spoon measures are used in all recipes in the book. All cup and spoon 1 cup self raising 1 cup plain flour measurements should
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Let's talk ingredients continued • Icing sugar mixture can contain wheat starch (this prevents it going lumpy). If you have a gluten intolerance, pure icing sugar can be used instead. • Milk can be substituted with soy milk. It can sometimes also be replaced with fruit juice acting as the liquid component. 12
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Cookery tips for best results • Before starting any recipe carefully read it Tips for cakes, biscuits and slices through from beginning to end. • When cooked, a cake should shrink slightly • Ensure you have all ingredients and from the pan. utensils before you start. • When testing most cakes (not sponges, • Refrigerated ingredients such as butter , fruitcakes or cheesecakes), gently touch cream cheese
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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 it shape. When the head of the mixer is lifted, the egg white mixture will remain pointy and firm. • When making
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Helpful hints for a successful dough Yeast 4. T ransfer dough to a large, well greased mixing bowl. Cover the bowl with a light Y east is a raising agent used in dough. It cloth or plastic wrap and place it in a is a microscopic living organism that grows warm, draft-free area until the dough rapidly in suitable warm, moist conditions. doubles in size. The yeast feeds on sugar and e
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Helpful hints for 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 you reach a smooth ball/dough. Q. I added too much water and my dough is very sticky , what can I do? A. I
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Recipes Sponge Chocolate Coconut Slice 1 cup self-raising flour , sifted 3 times 80g butter , softened 1 4 eggs, separated ⁄ 3 cup caster sugar ²⁄ 3 cup caster sugar 1 egg, lightly beaten 10g butter , melted 100g dark chocolate, melted ¼ cup hot water 1 cup plain flour o o ¼ cup cocoa powder 1. Preheat oven to moderate (180 C/160 C fan-forced). Grease a 20cm round cake Coconut filling pan, dust with flo
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Recipes continued Cookies and Cream Slice Malteser Biscuits Makes: approx. 35 350g Oreo biscuits, crushed 250g butter , softened 1 150g butter , melted ⁄ 3 cup caster sugar 1 2 teaspoons powdered gelatine ⁄ 3 cup firmly packed brown sugar ¼ cup warm water ½ cup condensed milk 400g cream cheese, softened 2 teaspoons vanilla essence 300mls cream 2 cups self-raising flour ½ cup caster sugar ¾ cup plain
