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Mixmaster Professional
Twin-motor benchtop mixer
Instruction Booklet
MX8800
Please read these instructions carefully
and retain for future reference.
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Contents Sunbeam’s Safety Precautions 1 Features of your Mixmaster Professional 2 Using your Mixmaster Professional 4 Role of the Twin-Motor 3-Way Beating Action 7 Mixing Guide 8 Oven Temperature Guide 9 Care and Cleaning of your Mixmaster Professional 10 Lets Talk Ingredients 11 Cookery Tips for Best Results 13 Helpful Hints for a Successful Dough 14 Helpful Hints for Better Cake Making 16 Recipes 18 Important instructions – retain for future use.
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Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR • Should you be using a spatula during mixing, SUNBEAM MIXMASTER. ensure that the spatula is kept well away from moving beaters, whisks and dough hooks. • Never eject beaters, dough hooks or whisks when the appliance is in operation. • Never tilt back the head of the Mixmaster whilst the appliance is in operation. • Ensure fingers are kept well away from moving beaters, whisks and dough hooks. • When using extremely heavy loads the applian
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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. Variable bowl speed The bowl speed increases and
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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. 12 electronic speeds The combination of 12 electronic speeds and a powerful torque control motor ensures superior mixing control and maintains speed regardless
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Using your Sunbeam Mixmaster Professional continued 4.Depending on the amount of ingredients (4) required for mixing, select bowl size. If you A have selected the large 4.4 litre bowl, slide the bowl selector to the far right (6a). If B 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. Take the dough hook that is hooked at the bottom and has a red coloured band around the top of the AB dough hook – illustrat
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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 ingredients interact when mixing. recipe. SPEED SETTING RANGE MIXING TASK LOW FOLDING & KNEADING 1-3 Folding Kneading – doughs (pastry, bread, scones) MEDIUM LIGHT MIXING 4-6 Kneading - heavy doughs (large quantities) Beating – packet mixes Beating – creaming sugar and butte
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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 Oven Temperatures Electric Gas °F °C °F °C Cool 200 110 200 100 Very Slow 250 120 250 120 Slow 300 150 300 150 Moderately Slow 350 170 325 160 Moderate 400 200 350 180 Moderately Hot 425 220 375 190 Hot 450 230 400 200 Very Hot 475 250 450 230 Note: If using fan forced ovens be sure to turn
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Care and Cleaning Before cleaning your Sunbeam Mixmaster, Maintenance Service ensure that the power is turned 'Off' at the Your Sunbeam Mixmaster should be regularly power outlet, then remove the plug. checked. After approximately four years of Wipe over the outside area of the Mixmaster domestic use, the grease in the gear including the head and base, with a compartment should be examined. We dampened cloth and polish with a soft dry suggest at that time you send the Mixmaster cloth. to your n
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Lets Talk Ingredients Listed below is a guide regarding some of the of yeast during the rising process. Both Dry ingredients used in the recipes in this book. Yeats and fresh Compressed Yeast may be used in the recipes included in this book. Shortenings (NB. 7g of dry yeast is equivalent to 15g of The word, shortening, is a term used to compressed yeast). describe any one of the solid fats (animal, Substitutes vegetable or a mixture) which is suitable for general use. Some are more suited than I
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Lets Talk Ingredients continued You may like to tap the cup or spoon on Cheese and Breadcrumbs kitchen benchtop before levelling. If your dry Pack grated cheese and soft breadcrumbs ingredients has any lumps, be sure to remove into the cup pressing lightly to obtain best them or break them up, sifting ingredients results. prior to mixing will help. Fats and Oils Raising Agents The simplest method to measure butters, Care is essential for best results. Check for margarines and shorting is to cut
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Cookery Tips for Best Results 1.Before starting, read the recipe completely. 8.Do not overbeat. Be careful that you only mix/blend mixtures until recommended in 2.Refrigerated ingredients, ie butter and eggs your recipe. Fold in dry ingredients only should be at room temperature before until just combined. Always use the low mixing begins. Set these ingredients out speed. At any stage of mixing, over beating ahead of time. can cause toughness, close texture, lack of 3.Before starting your recipe
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Helpful Hints for a Successful Dough Step 1: Preparing the yeast onto a well floured work bench or surface and knead until dough is smooth and For the dry yeast to be activated it needs to elastic. This should take approximately 10- ferment. To do this place warm milk, sugar 15 minutes. and the tepid water into a bowl, add dry yeast and mix. Stand in a warm place until 4.After kneading place dough into a large mixture starts foaming ie bubbles. This well greased mixing bowl. Place the bowl proc
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Helpful Hints for a Successful Dough continued Doughy Tips. Q. I added too much water and my dough is very sticky, what can I do? Q. My dough hasn’t worked, what went wrong? A. If the dough is smooth without lumps, then remove the dough from the bowl and A. If you over knead or under knead your turn it out onto a well floured benchtop. dough the end result will be tough or Knead the dough until you get a smooth spoiled. We suggest to throw the dough out and well formed dough, that is soft to and
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Helpful Hints for Better Cake Making • Always have ingredients at room Reasons for Poor Results temperature. Warm the bowl to be used in Sponge Cakes Shrink really cold weather. Unbalanced ingredients, overbeating of egg • Add flavouring and essences to the whites, sudden changes of temperature or shortening for a better flavour. draught when taking from the oven. • Add the sugar to the softened shortening and beat until the colour lightens slightly; Cakes Do Not Rise there’s no need to beat unt
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Helpful Hints for Better Cake Making continued Some Hints on Sponge Making • The liquid should always be hot when folded through the sponge mixture. This • There are basically two methods of sponge starts the sponge cooking on the table, so making. The whole egg method is the it is essential to have the oven in simpler, but better volume can be achieved readiness. if the egg whites are separated from the yolks. • Don’t rush the folding in and be sure the liquid is evenly folded through the mixtu
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Recipes – Baking Tips loosely with plastic wrap and allow to rise in a warm place until doubled in size. About • Goats milk and skim milks can be used in 30-40 minutes. Preheat oven to 200°C. these recipes. 7.Bake for approximately 30 minutes. Baked • Margarine’s and low fat butter’s can also loaves sound hollow when tapped. be used in these recipes. Variations to this recipe: Basic White Loaf 1 sachet dry yeast Breadsticks 1 tablespoon sugar 1.Follow steps 1 - 5 from ‘Basic White Loaf’ 1 cup
