Mixmaster® Classic
Contents
1. SAFETY PRECAUTIONS FOR YOUR SUNBEAM MIXMASTER CLASSIC BENCH MIXER Never eject beaters whisks or dough hooks 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 bench mixer before commencing mixing Do not unlock or remove the mixing bowl from the base of the bench mixer whilst the mixer is in use Should you be using a spatula during mixing ensure that the spatula is kept well away from moving beaters whisks and dough hooks Never tilt back the head of the bench mixer whilst the appliance is in operation When using extremely heavy loads the appliance should not be operated for more than 2 minutes This does not apply to the recipes detailed in this booklet Ensure long hair is tied back and young children are not near the moving bowl Sunbeam is very safety conscious when designing and manufacturing consumer products but it is essential that the product user also exercise care when using an electrical appliance Listed below are precautions which are essential for the safe use of an electrical appliance Read carefully and save all the instructions provided with an appliance Always turn the power off at the power outlet before you insert or remove a plug Remove by grasping the plug do not pull on the cord Turn the power off and remove the plug when the appliance is not in use and befor2. Mixmaster Classic Bench Mixer Instruction Booklet MX8500 MX8500W MX8500Y MX8500R Please read these instructions carefully and retain for future reference Contents Sunbeam s Safety Precautions Features of your Mixmaster Classic Using your Mixmaster Classic Mixing guide Oven Temperature Guide Care and cleaning Lets talk ingredients Cookery tips for best results Helpful hints for a successful dough Recipes co A N 11 13 15 17 Important instructions retain for future use adhe Fyi LL Lb ial agis ca Shs EAT URR LARAI HE Assurez vous que les pr cautions ci dessus relatives la s curit sont bien comprises Versichern Sie sich dass die obenstehenden SicherheitsmaBnahmen verstanden werden BeBaldvete rt ol rrapari vo npoquA Egis aopasiag yivovtat KaTavont c Pastikan bahwa tindakan tindakan keselamatan seperti di atas dimengerti anda Accertatevi che le suddette norme di sicurezza siano comprese a dovere LRORERREK lt BRBICGU REENER SEG Yeepete ce peka norope CrlomMeHaTuTe Mepkn H npernaa3nuBocr ce no6po pas6paHn Aseg rese de que las precauciones de seguridad precedentes sean bien comprendidas Bgy dye Lata Yo glablital su e AA doalen damnztitosanavaaadetadn dunia Yukarda belirtilen g venlik nlemlerinin anla ld ndan emin olunuz Xin ki m chac rang nh ng bi n ph p l m an to n k tr n du gc hi u r ounbeam s Safety Precautions
3. in the electrical circuit supplying power to your appliances Do not immerse the appliance in water or any other liquid unless recommended Appliances are not intended to be operated by means of an external timer or separate remote control system This appliance is intended to be used in household and similar applications such as staff kitchen areas in shops offices and other working environments farm houses by clients in hotels motels and other residential type environments bed and breakfast type environments If you have any concerns regarding the performance and use of your appliance please visit www sunbeam com au or contact the Sunbeam Consumer Service Line Ensure the above safety precautions are understood 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 amp heaters 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 famous 3 way beating action allows the bowl and individual beaters to rotate in opposite directions for thorough mixing and better aeration Sunbeam MIXMAS7 Tilt back locking head The head of the bench mixer tilts back and locks securely into position to allow easy remo
4. lemon as well Recipes continued Mini Lemon Meringue Pies Lemon Curd 1 cups caster sugar 14 cup lemon zest 8 egg yolks 6 eggs 1 2 cups lemon juice 160g butter cubed Sweet Shortcrust Pastry Cases 1 cups plain flour 80g butter softened 1 cup icing sugar Pinch of salt 125mls milk 2 egg yolks Meringue 5 egg whites Y teaspoon cream of tartar 3 4 cup caster sugar 1 To make LEMON CURD combine sugar lemon zest egg yolks and eggs in a medium saucepan Whisk in lemon juice and cook over medium heat Whisk continuously until mixture begins to thicken 2 Remove from heat and whisk in butter 1 piece at a time until all incorporated Strain curd through sieve Cover and refrigerate until completely cool 3 To make the SWEET SHORTCRUST PASTRY CASES preheat oven to moderate 1809C 1609C fan forced Grease 10 x 8cm tart tins 4 Place flour butter sugar and salt in the large bowl Using the dough hooks mix on low speed 1 3 mix until mixture resembles fine breadcrumbs 5 Add the milk and egg yolks and continue mixing until the dough comes together 6 Turn out onto a lightly floured surface and knead lightly until a smooth ball is formed Flatten and form into a disk Wrap in plastic and place in the refrigerator for 1 hour 7 Roll out the dough until O 5cm thick Press dough into tart cases Prick the bases of the tart cases with a fork Refrigerate for 1 hour 8 Blind bake ta
5. plain flour 1 Ve teaspoons baking powder 3 cup chopped dried apricots 200g apricot yoghurt 400g can apricot halves drained sliced 3 cup slivered almonds 1 Preheat oven to moderate 180 C 160 C fan forced Grease and line a 20cm round spring form cake pan with baking paper 2 Place butter and sugar in the large bowl Beat on medium speed 4 6 until light and creamy Add eggs one at a time beating well after each addition 3 Reduce speed to low 1 3 add flour baking powder dried apricots and yoghurt mix until just combined 4 Spoon half mixture into cake pan Scatter with apricot halves Smooth remaining mixture over the apricots Sprinkle with almonds 5 Bake for 45 50 minutes Stand in cake pan for 10 minutes before turning onto wire rack to cool N N Pavlova 6 egg whites 1 y cups caster sugar 1 tablespoon vinegar 1 y tablespoons cornflour 3 4 teaspoon vanilla essence 1 Preheat oven to very slow 120 C 100 C fan forced Grease and line a baking tray with baking paper 2 Place eggwhites in large bowl Whip eggwhites on very high 10 12 until soft peaks form 3 Gradually add sugar one tablespoon at a time Beat well between each addition 4 Reduce to low speed 1 3 Add vinegar cornflour and vanilla Continue mixing until mixture is stiff and glossy 5 Spread mixture onto prepared tray into desired shape 6 Bake for 1 1 hours or until firm to the touch Allow to cool i
6. the measurement at eye level Dry ingredients Always use a standard metric measuring cup or standard metric measuring spoon Shake gently to ensure there are no air bubbles and level the surface with a knife or metal spatula Never tap the cup on the bench or pack in the ingredients unless specified this will give an inaccurate measurement Other ingredients Always weigh in grams using metric scales To ensure an accurate reading always remember to tare the scales back to zero with the empty container before adding any food Substitutes Here are some suggestions for substituting ingredients in recipes INGREDIENT 1 cup self raising flour 1 cup plain flour and 1 teaspoon baking powder Sultanas Golden Syrup 1 cup buttermilk Baking Powder 7g dry yeast 1 sachet SUBSTITUTE 1 cup plain flour combined with 2 teaspoons baking powder Y cup each of plain and self raising flour equal measure of any other dried fruit equal measure of treacle or molasses 1 cup fresh milk combined with 2 teaspoons vinegar or lemon juice 1 teaspoon bicarbonate of soda 2 teaspoons cream of tartar 15g compressed yeast Unsalted butter is best for cake baking however it can be substituted with salted butter or margarine if necessary Margarine may slightly alter the texture of the final result When substituting wheat flour with gluten free flour the best results are usually achie
7. Or call 0800 786 232 is a registered trademark Mixmaster is a registered trademark of Sunbeam Corporation ade in China Due to minor changes in design or otherwise he product may differ from the one shown in this leaflet Copyright Sunbeam Corporation Limited 2012 ABN 45 000 006 771 Units 5 amp 6 13 Lord Street Botany NSW 2019 Australia Unit 3 Building D 26 Vestey Drive t Wellington Auckland ew Zealand Sunbeam Corporation is a division of GUD Holdings Ltd 9 11
8. d 1 5 to achieve best results For more specific instructions for the use of the dough hooks see Helpful hints for a successful dough on page 15 of this booklet 4 When mixing is complete turn the speed control dial to the left or downwards Figure 11 until you have reached the Off position and unplug the cord from the power outlet 11 ie MASTER CLASSIC Folding Kneading Aight 5 win 5 Hold down the TILT amp LOCK button and ease the head of the bench mixer back until the mixer head is locked into the tilt back position see figures 1 and 2 on page 4 6 To remove the attachments place fingers loosely around the attachments and press the eject button located at the front of the handle Figure 12 12 EJECT BUTTON Rotation of Mixing Bowls The mixing bowls are not rotated by a motor The bowls are rotated by means of the tip of the attachment beater and whisk making contact with the bowl and the mixture passing ingredients through the attachments Note The consistency of some mixtures may prevent the bowl from rotating In this case you may choose to give the bowl a gentle turn to ensure thorough mixing When the dough hooks are inserted the bowl is rotated by the ingredients passing through the dough hooks as they turn Note Prior to the ingredients starting to combine the bowl may require a gentle turn to assist in the rotation of the bowl Mixing guide Please keep in
9. d standing time The standing time is to prevent the freshly baked cake from splitting or cracking when removed from the pan Fruit cakes and various other heavy cakes such as mud cakes are best cooled in the pan Due to the weight of these cakes turning out while still warm will cause them to split Cooling in the pan also keeps them moist Sponges should be removed from the pan as soon as they come out of the oven Most biscuits are best cooled on the baking tray Helpful hints for a successful dough 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 Step 1 Preparing the yeast For the dry yeast to be activated it needs to ferment To do this place warm liquid and sugar into a bowl Add dry yeast and mix Stand in a warm draft free place until mixture starts to foam or bubble This process will take about 10 minutes Note If dried yeast has not been stored properly has been exposed to light extreme heat or is out of date it may be dead or inactive and it will not ferment If the yeast does not foam your dough will not rise Step 2 Preparing the dough 1 Insert dough hook refer t
10. d tested but should you find it necessary to alter the ingredients or tin you must allow for a variation in cooking time Always test for doneness in baked goods before removing from oven or other cooking appliance During mixing ingredients may splash to the sides of the bowl Pause the mixer and use a rubber or plastic spatula to scrape the bowl NEVER USE A KNIFE METAL SPOON OR FORK as these can damage the beater and bowl A light scraping after the addition of each ingredient assists in achieving efficient mixing Tips for cakes biscuits and slices When cooked a cake should shrink slightly from the pan When testing most cakes not sponges fruitcakes or cheesecakes gently touch the surface it should feel firm At this stage remove the cake from the oven and close the oven door to retain the heat Insert a thin skewer into the deepest part of the cake No uncooked mixture should adhere to it Testing cake doneness should be done quickly If the cake needs to be returned to the oven the oven door should be open for a minimal amount of time Rapid temperature change may cause an undercooked cake to sink in the middle For most types of biscuits you can test if they are cooked by gently pushing the biscuit on the tray with your finger If it moves without breaking the biscuit is cooked Do not over beat any mixture Be careful that you only mix blend mixtures for the specified time When folding do so unti
11. d to place the bowl in a warmer position Covering the bowl with plastic wrap and ensuring the area is draft free may help In winter your dough will take longer to rise 16 Recipes Sponge 1 cup self raising flour sifted 3 times 4 eggs separated 7 3 cup caster sugar 10g butter melted l4 cup hot water 1 Preheat oven to moderate 180 C 160 C fan forced Grease a 20cm round cake pan dust with flour shake out excess 2 Place egg whites in the large bowl Whisk on very high 10 12 until stiff peaks form Gradually add sugar whisking until thick and glossy Add yolks and whisk until just combined 3 Sift flour over egg mixture and gently fold through Add butter and water fold in until just combined Pour into prepared pan Bake for 18 20 minutes 4 Turn out of pan immediately and allow to cool on wire rack TIP Use a metal spoon when folding dry ingredients through the egg mixture It allows more air to stay in the cake Chocolate Coconut Slice 80g butter softened cup caster sugar 1 egg lightly beaten 100g dark chocolate melted 1 cup plain flour 14 cup cocoa powder Coconut filling 395g can condensed milk 225g shredded coconut 2 eggs lightly beaten Topping 100g butter 300g dark chocolate chopped 1 Preheat oven to moderate 1809C 1609C fan forced Grease and line a 16x26cm lamington pan with baking paper 2 Place butter and sugar in small bowl Beat on medium speed 4 6 unt
12. e cleaning Do not use your appliance with an extension cord unless this cord has been checked and tested by a qualified technician or service person Always use your appliance from a power outlet of the voltage A C only marked on the appliance This appliance is not intended for use by persons including children with reduced physical sensory or mental capabilities or lack of experience and knowledge unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety Children should be supervised to ensure that they do not play with the appliance The temperature of accessible surfaces may be high when the appliance is operating Never leave an appliance unattended while in use Do not use an appliance for any purpose other than its intended use Do not place an appliance on or near a hot gas flame electric element or on a heated oven Do not place on top of any other appliance Do not let the power cord of an appliance hang over the edge of a table or bench top or touch any hot surface Do not operate any electrical appliance with a damaged cord or after the appliance has been damaged in any manner If damage is suspected return the appliance to the nearest Sunbeam Appointed Service Centre for examination repair or adjustment For additional protection Sunbeam recommend the use of a residual current device RCD with a tripping current not exceeding 30mA
13. ear Similarly your 12 Month Replacement Guarantee does not cover freight or any other costs incurred in making a claim Please retain your receipt as proof of purchase The benefits given to you by this guarantee are in addition to your other rights and remedies under any laws which relate to the appliance Our goods come with guarantees that cannot be excluded under the Australian Consumer Law and under the New Zealand Consumer Guarantees Act In Australia you are entitled to a replacement or refund for a major failure and for compensation for any other reasonably foreseeable loss or damage You are also entitled to have the goods repaired or replaced if the goods fail to be of acceptable quality and the failure does not amount to a major failure Should your appliance require repair or service after the guarantee period contact your nearest Sunbeam service centre For a complete list of Sunbeam s authorised service centres visit our website or call Australia www sunbeam com au 1300 881 861 Units 5 amp 6 13 Lord Street Botany NSW 2019 Australia New Zealand www sunbeam co nz 0800 786 232 26 Vestey Drive Mt Wellington Auckland New Zealand 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
14. ed for the particular mixing task Oven Temperature Guide For your information the following temperature settings are included as a guide Thermostat Settings pee rape TES Degrees Celcius C Degrees Farenheit F Gas Mark Very Slow 120 250 Yo Slow 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 Note If 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 Mixmaster Classic Bench Mixer ensure that the power is turned off at the power outlet then remove the plug Wipe over the outside area of the 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 Sunbeam recommends to 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 The stainless steel mixing bowls beaters whisks and dough hooks may be washed in the dishwasher Note Place only on the top rack of the dishwasher The turntable can be removed for thorough cleaning This should be done occasionally to keep your bench mixer clean Sunbeam recommends to wipe the turntable and the surface underneath the turntable with a soft damp cloth Never submerge the turntable in water or place in the dish
15. ed peanuts mix until combined Bake as per recipe Cherry Chocolate Biscuits replace maltesers with 200g chopped dark chocolate and 1 2 cup chopped glace cherries Gently fold through mixture and bake as per recipe Recipes continued Biscotti 3 V cups plain flour 2 cups caster sugar 5 eggs 1 teaspoon baking powder Y teaspoon salt 1 cup toasted almonds 1 Preheat oven to moderately hot 200 C 180 C fan forced Grease and line baking trays with baking paper 2 Place flour sugar eggs baking powder and salt in the large bowl Beat on low speed 1 3 until a dough is formed Add nuts and mix until combined 3 Roll into two 5 cm x 20 cm logs Place on baking paper and bake for 45 minutes 4 Reduce heat to moderately slow 1609C 1409C fan forced 5 Allow biscotti to cool Cut into cm slices Return to prepared baking trays and bake in oven for 20 minutes or until golden brown Allow to cool on trays NOTE Will keep in airtight container for up to one month VARIATIONS Any dried fruits nuts or chopped chocolate can be substituted in the place of the almonds E g V cup chopped dried apricots and Ya cup hazelnuts Oat Cookies 225g butter softened 1 cup caster sugar cup firmly packed brown sugar l4 cup honey 2 eggs 3 cups rolled oats 2 cups plain flour 1 teaspoon baking powder Y2 teaspoon baking soda 1 teaspoon ground cinnamon 1 cup raisins 1 cup dates pitted chopped 1 cup waln
16. g flour 1 teaspoon baking powder Topping 120g butter cubed 34 cup firmly packed brown sugar 1 teaspoon vanilla essence 6 pineapple rings 6 maraschino cherries 1 Preheat oven to moderate 180 C 160 C fan forced Grease and line a round 23cm cake pan with baking paper 2 To make TOPPING melt butter brown sugar and vanilla in small saucepan Add pineapple slices simmer for 3 4 minutes Arrange pineapple in base of pan and place a cherry in middle of each pineapple Pour over 1 4 cup of remaining liquid 3 Place butter and sugar in the large bowl Mix on medium speed 4 6 until smooth and creamy Add eggs one at a time beating well after each addition 4 Sift in flour and baking powder On low speed 1 3 mix until just combined Pour batter over pineapple in pan and bake for 40 minutes 5 Allow to cool in pan for half an hour before turning onto a wire rack to cool Rosemary Olive Focaccia Bread 2 teaspoons dried yeast 7g 275mls lukewarm water Y teaspoon caster sugar 3 cups plain flour sifted 1 teaspoon salt l cup olive oil 2 sprigs rosemary 1 cup black olives pitted chopped 1 Preheat oven to hot 2209C 2009C fan forced Grease baking tray 2 Mix yeast half of the water and sugar in small jug and allow to stand in warm place until frothy 3 Place flour salt half oil and yeast mixture in large bowl Using the dough hook mix on low speed 1 3 allow the dough to form a ball while sl
17. hocolate melted 1 Place icing sugar butter and salt in the small bowl Beat on medium speed 4 6 until combined Increase to high speed 7 9 until light and creamy 2 Slowly add chocolate mix until well combined 3 Cover and store in airtight container until ready for use Cream Cheese Icing 225g cream cheese softened 70g butter softened 2 teaspoons vanilla essence 2 cups icing sugar 1 Place cream cheese butter and vanilla in the small bowl On high speed 7 9 beat until smooth and creamy 2 Lower speed to medium 4 6 and slowly add icing sugar TIP Cream cheese icing can be a great topping for cupcakes cakes or slices You can also flavour the icing with cinnamon mixed spice or cup of melted chocolate Recipes continued Butter Cake 125g butter softened 1 teaspoon vanilla essence 34 cup caster sugar 2 eggs 2 cups self rising flour Y cup milk 1 Preheat oven to moderate 180 C 160 C fan forced Grease and line a 20cm round cake pan with baking paper 2 Place butter and vanilla in the large bowl Mix on medium speed 4 6 until pale and fluffy Increase to high speed 7 9 gradually adding sugar until mixture is smooth Add eggs one at a time beating well after each addition 3 Gently fold flour into mixture alternately with milk Begin and end with flour 4 Pour into prepared cake pan and bake for 30 35 minutes Cool in pan for 10 minutes turn onto wire rack to cool TIP For a
18. htly cracked Cool on trays Old Fashioned Chocolate Cake 175g butter softened 1 cup caster sugar 2 large eggs 1 cup plain Greek yoghurt 1 Ve cup plain flour Ys cup cocoa 1 teaspoon baking powder Y2 teaspoon baking soda Icing 75g butter melted 180g dark chocolate melted l cup sour cream 1 cup icing sugar 1 Preheat oven moderate 1809C 1609C fan forced Grease and line a 20cm round cake pan with baking paper 2 Place butter and sugar in the large bowl Mix on medium speed 4 6 until smooth and creamy Add eggs one at a time alternating with yoghurt beating well after each addition 3 Sift flour cocoa baking powder and baking soda into the bowl Mix on low speed 1 3 until just combined Pour into prepared pan and bake for 35 40 minutes Stand in pan for 5 minutes before turning onto a wire rack to cool 4 To make ICING place butter chocolate and sour cream in the small bowl Whip until combined on medium speed 4 6 until combined Add icing sugar a tablespoon at a time and continue beating until light and fluffy Recipes continued Baked Citrus Cheesecake 250g digestive biscuits finely crushed 150g butter melted 500g cream cheese softened Y cup caster sugar Juice and rind of two lemons 3 eggs 1 Preheat oven to moderately slow 160 C 140 C fan forced Grease and line a deep 20cm round spring form cake pan with baking paper 2 Combine biscuits and butter press into base of p
19. il smooth and creamy Add egg and melted chocolate increase speed to high 7 9 and beat until mixture is light and creamy Add flour and cocoa reduce speed to low 1 3 and beat until just combined 3 Press mixture over the base of prepared pan Bake for 15 minutes 4 To make FILLING place condensed milk coconut and eggs in the small bowl Beat on medium speed 4 6 until well combined Pour over chocolate base and bake for a further 20 25 minutes Allow to cool completely 5 To make TOPPING melt butter in a small saucepan over medium heat Reduce heat to low Add the chocolate and stir until the chocolate melts and the mixture is smooth Pour the chocolate mixture over the coconut filling Chill overnight 17 Recipes continued Cookies and Cream Slice 350g Oreo biscuits crushed 150g butter melted 2 teaspoons powdered gelatine l4 cup warm water 400g cream cheese softened 300mls cream Y cup caster sugar 1 teaspoon vanilla essence 180g white chocolate melted 100g dark chocolate melted 50g Oreo biscuits roughly chopped 1 Grease and line a 16x26cm lamington pan with plastic wrap 2 Place Oreos and butter in the large bowl Beat on medium speed 4 6 and mix until combined Press into base of pan Chill for 30 minutes 3 Combine gelatine and water in small bowl Stand the bowl in another bowl of hot water and stir until dissolved 4 Place cream cheese cream sugar and vanilla in large bowl Mix on
20. inutes of baking Drizzle cooled sweet tea rings or buns with icing or dust with icing sugar before serving Glazes Glazes may be brushed over the dough before during or after baking For a shiny crust brush with cream or evaporated milk before baking or with warm sieved apricot jam after baking For a glossy crust brush with beaten egg white before baking For a matt finish brush with melted butter or margarine after baking I5 Helpful hints for a successful dough continued Questions amp Answers Q My mixture seems a little dry and crumbly Do 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 added too much water and my dough is very sticky what can do A If the dough is smooth without lumps add a little flour at a time and knead the dough until it is smooth soft to the touch and bounces back when pressed with the tip of your finger Dough should not be sticky to touch Q My yeast did not bubble or foam why A The yeast may be dead or inactive in which case you will need to replace it This occurs when the liquid added or the standing position was too hot or too cold It can also be because the yeast is out of date If the yeast does not foam your dough will not rise Q My dough did not rise why A If the yeast fermented properly you may just nee
21. l just combined Over beating or mixing can cause toughness close texture excessive shrinkage or effect rising Curdling can sometimes occur when adding eggs to a mixture If this happens continue with the recipe as it will come back together when the dry ingredients are added If cakes begin to overbrown cover the top loosely with foil to protect it from the top element of the oven To obtain the greatest volume when beating egg whites be sure the bowl and beater are completely clean and dry before use The smallest amount of grease or water can prevent the whites from aerating 13 Cookery tips for best results continued 14 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 pavlova or other meringues always use caster sugar as it dissolves much easier than other coarser sugars Sugar should begin being added at soft peaks If you wait until the egg whites reach firm peaks and are dry it will take longer to dissolve the sugar To test if sugar is dissolved rub a small quantity of mixture between your fingertips If it feel grainy continue beating until smooth In general cakes should be cooled on a wire rack after the suggeste
22. m 3 Using the large bowl Beat butter and sugar on medium speed 4 6 until light and creamy Add egg yolks beating well after each addition Add yoghurt orange zest and juice mix until well combined 4 Reduce to low speed 1 3 add flours baking powder baking soda spices coconut almonds and carrot Using a spatula fold through egg whites 5 Divide mixture among prepared cake pans Bake for 30 35 minutes Cool in pans 6 Sandwich cooled cakes together with cream cheese icing cover the top and sides Garnish with walnuts if desired Recipes continued Royal Icing 2 egg whites 2 teaspoons lemon juice 3 cups icing sugar sifted 1 Place egg whites and lemon juice in small bowl Whip on very high speed 10 12 until soft peaks form Reduce speed to medium 4 6 and slowly add icing sugar 1 tablespoon at a time TIP Royal icing needs to be stored in an airtight container straight away or else it will dry out It s great for giving a matte finish to cakes piping decorates on cupcakes cakes or a nice finish to cookies Fluffy Butter Frosting 125g butter softened 4 cups icing sugar sifted l4 cup milk 1 teaspoon vanilla essence Pinch salt 1 Place all ingredients into the small bowl On low speed 1 3 mix until well combined Increase to high speed 7 9 mix until light and fluffy Real Chocolate Frosting 5 cups icing sugar sifted 250g butter softened Pinch of salt l4 cup milk 240g dark c
23. mbined 4 Sift in flour and baking soda Mix on low speed 1 3 until just combined Gently fold through bananas 5 Pour into prepared pan and bake for 40 45 minutes or until cooked 6 Allow to cool in pan for 15 minutes before turning onto a wire rack to cool TIP This cake goes great with Real Chocolate Frosting see page 24 Pancakes 2 V cups plain flour 2 teaspoons baking powder 1 teaspoon baking soda l cup caster sugar 1 egg 1 Y cups milk Butter for frying 1 Place flour baking powder baking soda and caster sugar in the large bowl Whisk on low speed 1 3 until combined Add egg and milk increasing speed to medium 4 6 and whisk until the batter is smooth 2 Heat a large frypan over medium heat Working in batches add 1 tablespoon butter and cup of batter Cook until golden on both sides Repeat with remaining mixture TIP Here are a few different ideas to make normal pancakes spectacular Bananas and Butterscotch Sauce Melt 100g butter with cup brown sugar in a small saucepan add 1 4 cream bring to a simmer and set aside Slice bananas over pancakes and pour over sauce Chocolate Nutella Pancakes Add 80g of melted milk chocolate and 1 4 cup melted nutella to the above pancake recipe when adding the milk to the batter Garnish with orange segments for a refreshing twist Mixed berry Pancakes Add 2 cup frozen berries to pancake mix at the end You can always add the zest of one
24. medium speed 4 6 until smooth and silky 5 Reduce speed to low 1 3 add gelatine white chocolate and remaining biscuits mix until just combined Pour over chilled base and refrigerate overnight 6 Drizzle dark chocolate over the top of the slice Allow chocolate to set before serving NOTE Gelatine powder needs heat to dissolve If too hot it may not set If too cold it may go lumpy 18 Malteser Biscuits 250g butter softened l cup caster sugar Y cup firmly packed brown sugar l cup condensed milk 2 teaspoons vanilla essence 2 cups self raising flour 3 4 cup plain flour 165g packet maltesers halved 1 Preheat oven moderate 1809C 1609C fan forced Grease and line baking trays with baking paper Makes approx 35 2 Place butter and sugars in large bowl Beat on medium speed 4 6 until smooth and creamy Add condensed milk and vanilla beat until combined 3 Add flours beat on low speed 1 3 until just combined Fold through maltesers 4 Roll tablespoons of mixture into balls Place on prepared trays and flatten with the back of a fork 5 Place in oven and bake for 10 15 minutes or until golden Cool on trays VARIATION Violet Crumble Biscuits replace Maltesers with 2 x 50g crushed violet crumble bars Peanut Butter Biscuits cream butter sugars and cup crunchy peanut butter Add condensed milk and vanilla mix Add 2 cups self raising flour 1 cup plain flour and l4 cup chopped salt
25. mind that the various mixing tasks and related speeds listed in the table below may vary slightly from recipe to recipe SPEED SETTING RANGE Please refer to it regularly as you develop your understanding of how different ingredients interact when mixing MIXING TASK FOLDING amp KNEADING oo Folding Kneading doughs pastry bread scones LIGHT MIXING MEDIUM Kneading heavy doughs large quantities 4 6 Beating packet mixes Beating creaming sugar and butter BEATING pet Whisking light batters Beating cake mixes heavy batters icings VERY HIGH WHIPPING amp AERATING 10 12 Whisking egg whites cream NOTES For most recipes it is better to begin your mixing on a slower speed until the ingredients begin combining then move to the appropriate speed range for the particular task Generally there is no one set speed for an entire recipe You will need to change the speed of the bench mixer depending on what stage of the recipe you are working on This is communicated in the recipe section When mixing larger quantities you may need to increase the bench mixer speed due to the amount of mixing required and the larger load on the machine When building up a recipe that requires the addition of dry ingredients such as flour slow the speed down whilst these ingredients are being added to avoid a snow storm effect Once the extra ingredients begin combining then slowly increase to the appropriate spe
26. n extra light and fluffy butter cake whip the butter until light and creamy then slowly add the sugar Continue beating the butter and sugar until all granules are incorporated into the mix VARIATIONS Orange poppy seed Butter Cake Cream butter and sugar with vanilla add eggs one at a time beating well after each addition Add 4 milk and cup orange juice Fold through self raising flour 2 tablespoons poppy seeds and 1 tablespoon orange zest Bake for 30 35 minutes Raspberry Coconut Butter Cake Cream butter and sugar with vanilla add eggs one at a time beating well after each addition Fold through 1 34 cup self raising flour milk cup shredded coconut and 1 cup frozen raspberries Bake for 30 35 minutes Fruit and Nut Butter Cake Cream butter and sugar with vanilla add eggs one at a time beating well after each addition Fold through 1 34 cup self raising flour milk 4 cup chopped walnuts 4 cup chopped pecans cup chopped dates and 1 teaspoon cinnamon Stir to combine Bake for 30 35 minutes Passionfruit White Chocolate Butter Cake Cream butter and sugar with vanilla add eggs one at a time beating well after each addition Add 2 cup chopped white chocolate Stir to combine Fold through self raising flour and milk and 2 tablespoons passionfruit syrup Bake for 30 35 minutes Recipes continued Upside Down Pineapple Cake 170g butter softened 34 cup caster sugar 2 eggs 1 cups self raisin
27. n oven with door ajar TIP Top with sweetened whipped cream and fresh fruit just before serving Recipes continued Hazelnut Meringues Makes 10 2 egg whites l cup golden caster sugar Y2 teaspoon vanilla essence l cup toasted hazelnuts peeled roughly chopped 1 Preheat oven to slow 140 C 120 C fan forced Line baking trays with baking paper butter and sprinkle with flour 2 Place egg whites in small bowl Whip eggwhites on very high speed 10 12 until soft peaks form Add one tablespoon sugar at a time and continue beating until thick and glossy Reduce speed to low 1 3 add vanilla and nuts 3 Spread cup of mixture into rounds onto prepared trays Repeat with remaining mixture Bake for 1 hour or until firm to touch Place on wire rack to cool TIP Serve topped with whipped cream and strawberries Spiced Layered Carrot Cake 3 eggs separated 240g butter softened 1 Y cups firmly packed brown sugar Y cup plain greek yoghurt Juice and zest of one orange 1 cups plain flour 1 cups plain whole wheat flour 1 tablespoon baking powder 1 tablespoon baking soda 1 tablespoon ground cinnamon 2 teaspoons ground ginger 1 cup shredded coconut Ye cup ground almonds 3 cups grated carrot 1 Preheat oven moderate 180 C 160 C fan forced Grease and line 2 x 24cm round cake pans with baking paper 2 Place egg whites in small bowl Whisk on very high speed 10 12 until stiff peaks for
28. o page 5 Place the dry ingredients into the bowl and lock the bowl onto the base 2 Turn the speed dial to a low speed 1 3 and gradually add the liquid ingredients to the bowl If the bow does not turn unaided please give the bowl a gentle turn to ensure thorough mixing When the ingredients start to form a ball stop the mixer and use a rubber or plastic spatula to scrape down the sides of the bowl if necessary 3 Knead on low speed 1 3 depending on the amount of dough until smooth and elastic about 5 8 minutes 4 Transfer dough to a large well greased mixing bowl Cover the bowl with a light cloth or plastic wrap and place it in a warm draft free area until the dough doubles in size 5 Plunge fist into the centre of the risen dough to punch out excess air Fold outer edges into the centre and turn dough out onto a lightly floured surface Cut and shape dough to form buns rolls or freeform loaves and place on prepared baking trays Alternatively place dough into prepared bread tins For pizza dough it is now ready to be rolled topped and baked 6 For the final rising of the bread dough cover the shaped dough with a light cloth and place in a warm draft free area until doubled in size again Glaze and bake Tips To add interest to breads Brush bread with a little milk and sprinkle loaves or buns with poppy caraway or sesame seeds before baking e Sprinkle loaves with shredded cheese during the last few m
29. on whisks Can be inserted hi into either socket as they are n identical Figure 4 Note Be sure both whisks click A B firmly into place you may need to twist the whisk slightly to engage it in position prior to pushing it in place 4 Dough hooks Take the dough hook that is hooked at the bottom and SS has a grey coloured band around the B top of the dough hook illustrated as dough hook A Insert dough hook A into the left socket on the underside of the mixer head the socket is identified by a grey dot beside it Figure 5 Take the dough hook that is straight at the bottom illustrated as dough hook B and insert into the remaining socket 5 Note Be sure both dough hooks click firmly in place you may need to twist the dough hook slightly to engage it in position prior to pushing it in place Important These attachments have been designed with a safety feature so that they cannot be inserted in the incorrect way 4 Depending on the amount of ingredients required for mixing select the appropriate bowl size If you have selected the large 4 2 litre bowl slide the bowl selector to the far right Figure 6a If you have selected the smaller 2 1 litre bowl slide the bowl selector to the far left Figure 6b 6b O1 Using your Mixmaster Classic continued 5 Once you have selected the bowl you wish to use place it on the base Gently rotate the bowl in a clockwise direc
30. owly adding the remaining water Continue kneading dough for a further 5 minutes Place in greased bowl cover and stand in warm place until doubled in size about 1 hour 4 Knead dough to knock out air and shape into two loaves Press fingers into dough to form indents Sprinkle with salt rosemary olives and remaining oil Bake for 20 30 minutes or until cooked and golden Cool on wire rack Recipes continued Cheese Buns 2 teaspoons dried yeast 7g 14 cup warm milk Y2 teaspoon caster sugar 250g butter softened 4 cups plain flour 2 egg yolks 200g sour cream Y cup grated cheddar cheese l2 cup grated parmesan cheese 1 teaspoon sea salt Extra cheese for garnish 1 Preheat oven moderately hot 200 C 180 C fan forced Grease and line baking trays with baking paper 2 Combine yeast sugar and milk in small bowl and allow to stand in warm place until frothy 3 In large bowl combine butter and flour Using the dough hook on low speed 1 3 work dough until fine bread crumbs Add yeast mixture yolks sour cream cheeses and salt mix on low speed 1 3 for 5 minutes until dough formed Place in greased bowl cover and set in warm place until doubled in size about 1 hour 4 0n floured work surface roll dough out to 1cm thick press out 4cm rounds with cutter sprinkle with cheese and bake for 30 35 minutes Serve warm VARIATION You can always add seeds to the above recipe Sesame seeds or pumpkin
31. repared pan Refrigerate until required 3 Place cream cheese in large bowl Beat on high speed 7 9 until smooth Reduce speed to medium 4 6 add sugar lemon rind and juice mix until combined Add eggs and mix until batter is smooth Pour over prepared base Bake for 50 minutes 1 hour or until filling is just set Filling will still wobble slightly but will firm up on cooling Leave in oven door ajar until cooled Apple Tea Cake 185g butter softened 3 Cup caster sugar 1 teaspoon ground cinammon 3 eggs 1 V cups plain flour 1 teaspoon baking power Y2 cup milk 2 granny smith apples peeled halved cored 1 teaspoon caster sugar l teaspoon mixed spice 14 cup of apricot jam 1 Preheat oven to moderately slow 160 C 140 C fan forced Grease and line a 22cm round springform cake pan with baking paper 2 Place butter sugar and cinnamon in the large bowl Beat on medium speed 4 6 until light and creamy Add eggs one at a time beating well after each addition Add flour baking powder and milk to the batter Mix on low speed 1 3 until combined Pour into prepared pan 3 Using a small knife slice apples and fan over cake batter Sprinkle with sugar and mixed spice Bake for 40 minutes brush with jam and bake for a further 10 minutes Cool in pan for 10 minutes before turning onto wire rack to cool Recipes continued Apricot Yogurt Cake 125g butter softened Y2 cup caster sugar 2 eggs 1 cups
32. rt cases for 10 minutes Remove baking paper and weights Return to oven for 10 12 minutes or until golden brown Allow to cool in tins for 10 minutes Remove place on wire rack to cool 9 To make the MERINGUE place egg whites cream of tartar and salt in the large bowl Mix on very high speed 10 12 until soft peaks form Gradually add the sugar and continue mixing until thick and glossy 10 Spoon cup of lemon curd in each cooled tart case Spoon meringue onto the lemon curd 11 Using a blow torch brown the egg white Alternatively place in a very hot oven for 5 minutes or until meringue is golden and firm Notes Notes Notes 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 On receipt of your claim Sunbeam will seek to resolve your difficulties or if the appliance is defective advise you on how to obtain a replacement or refund Your Sunbeam 12 Month Replacement Guarantee naturally does not cover misuse or negligent handling and normal wear and t
33. seeds would be a great addition White Chocolate Macadamia Scrolls 2 Ye cups self rising flour 1 tablespoon caster sugar 100g butter softened 3 cups milk 1 egg 1 cup toasted macadamia nuts chopped 180g white chocolate roughly chopped 14 cup firmly packed brown sugar 1 Preheat oven to moderate 180 C 160 C fan forced Lightly grease 19cm x 29cm slice pan 2 Place flour sugar and half of the butter in large bowl Beat on low speed 1 3 until combined 3 Add milk and egg Using dough hook attachment mix on low speed 1 3 until a soft dough Knead for a further 1 minute 4 Turn onto clean floured surface and roll dough into a 30cm x 40cm rectangle Sprinkle with macadamia nuts chocolate and sugar Dot with remaining butter Roll dough tightly from the long side to form a log Trim ends and cut into 12 equal slices 5 Place slices cut side up into prepared pan Bake for 25 minutes or until golden Remove from pan and serve warm Recipes continued Sour Cream Banana Cake 125g butter softened 1 cup caster sugar 2 eggs l cup sour cream 2 cups self raising flour l4 teaspoon baking soda 1 cup mashed banana 1 Preheat oven to moderate 180 C 160 C fan forced Grease and line a 20cm round cake pan with baking paper 2 Place butter and sugar in the large bowl Mix on medium speed 4 6 until smooth and creamy Add eggs one at a time beating well after each addition Add sour cream and mix until co
34. ssembling your bench mixer be sure the power cord is unplugged from the power outlet and the speed control dial is in the Off position Position the bench mixer on a level dry surface such as a bench top 1 Press the TILT amp LOCK button located on the neck of the bench mixer While the button is depressed hold the handle Figure 1 and ease the head of the bench mixer back The bench mixer head will lock into this tilt position Figure 2 TILT BUTTON 2 Select the desired mixing attachments depending on the mixing task to be performed Beaters for creaming butter and sugar whisking cream or egg whites plus mixing heavy cake mixes Whisks for light batters and packet cake mixes Dough hooks for kneading dough and other heavy mixtures 3 Insert selected attachment Beaters Take the beater that has Y a pointier curved bottom and has W LJ a grey coloured band around the A B top of the beater illustrated as beater A Insert beater A into the left socket on the underside of the mixer head the hole is identified by a grey dot beside it Figure 3 Take the beater with the angular flat bottom illustrated as beater B and insert into the remaining socket Note Be sure both beaters click firmly in place you may need to twist the beater slightly to engage it in position prior to pushing it in place 3 Using your Mixmaster Classic continued Ballo
35. tion 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 the turntable 7 6 Lower the head with the selected mixing attachments in place into the mixing bowl To do this press the TILT amp LOCK button While the button is depressed hold the handle Figure 8 and ease the head of the bench mixer down Figure 9 8 MIXMASTER o ayyy TILT BUTTON Using your 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 attachments are inserted 2 With the speed control dial in the Off position plug the power cord into a 230 240 Volt AC power outlet 3 The speed control dial turns the bench mixer on and off controlling the beater speed Turn the speed control dial to the right or upwards to commence mixing Figure 10 10 HW MIXMASTER CLASSIC Clearly marked instructions for correct mixing speeds for each type of mixture are shown in the Mixing Guide on page 8 Using your Mixmaster Classic continued Tip Start mixing at a slow speed and increase speed gradually to prevent ingredients splashing out of the mixing bowl When adding dry ingredients particularly flour lower the speed temporarily until ingredients are combined Tip When kneading yeast dough use spee
36. uts roughly chopped 1 Preheat oven moderate 180 C 160 C fan forced Grease and line baking trays with baking paper 2 Place butter sugars and honey in the large bowl Beat on medium speed 4 6 until smooth and creamy Add eggs one at a time beating well after each addition 3 Reduce to low speed 1 3 Add oats flour baking powder baking soda and cinnamon Mix until smooth Makes approx 35 4 Add raisins dates and walnuts mix on low speed 1 3 until combined 5 Roll tablespoons of mixture into balls Place on prepared trays and flatten slightly Bake for 10 15 minutes or until golden Allow to cool on trays 19 Recipes continued Triple Chocolate Cookies 80g butter 1 cup caster sugar 3 eggs 280g dark chocolate melted 2 cups plain flour l4 cup cocoa powder Y teaspoon baking powder 14 teaspoon salt 1 cup milk chocolate chips 1 Preheat oven moderate 180 C 160 C fan forced Grease and line baking trays with baking paper 2 Place butter and sugar in the large bowl Beat on medium speed 4 6 until smooth and creamy Add eggs one at a time beating well after each addition Makes approx 30 3 Add melted chocolate reduce to low speed 1 3 and beat until incorporated Add flour cocoa baking powder salt and chocolate chips mix until well combined 4 Roll tablespoons of mixture into balls Place onto prepared trays and flatten with the back of a fork Bake for 15 18 minutes until slig
37. val of mixing bowls and attachments Bowl selector Simply slide the bowl selector lever to the left when using the small bowl and to the right when using the large bowl SS Bom m __ 2 Folding Kneading 3 VER CLASSI ze Light Mixing 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 control motor ensures superior mixing control and maintains speed regardless of the mixing load Stainless steel mixing bowls 4 2 and 2 1 litre mixing bowls are ideal for mixing large or small quantities of ingredients Die cast metal body The heavy duty die cast metal body combined with non slip rubber feet keep the bench mixer stable during operation Using your Mixmaster Classic Before using your bench mixer Before using your bench mixer for the first time remove any packaging material and promotional labels or tags It is recommended to wash the mixing bowls beaters whisks and dough hooks in warm soapy water with a soft cloth Rinse and dry thoroughly Set up Before a
38. ved in recipes that have a small amount of flour 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 Cookery tips for best results 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 This will assist the mixer and soften the butter faster Always adjust the oven shelf to the desired position and then preheat oven to baking temperature recommended in the recipe Get to know your oven Most ovens have hotspots and it may be necessary to turn food or swap shelves during cooking However be aware that every time you open the oven the temperature drops Only open the oven if necessary and be sure to close the door quickly Break eggs into a small bowl before adding to mixture This eliminates the chance of contaminating mixture with shells or rotten eggs All recipes have been carefully developed an
39. washer as this will wash away the internal lubricant 10 Maintenance Service Your Mixmaster Classic Bench Mixer should be regularly checked After approximately four years of domestic use the grease in the gear compartment should be examined We suggest at that time you send the bench mixer to your nearest Sunbeam Appliance Service Centre to ensure efficient correct servicing Storage Keep your Mixmaster9 Classic Bench Mixer in a convenient position on your kitchen bench ready for use at all times Place the beaters whisks and dough hooks in the mixing bowl as storage of these attachments in a drawer with other kitchen equipment may cause damage Note Never wind the power cord around the bench mixer after use as the warmth from the motor may cause damage to the power cord Let s talk ingredients Measuring Ingredients Careful and correct measurement of all ingredients is essential for recipe success particularly 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 e One metric teaspoon is equal to 5mis One liquid cup measurement is equal to 250mls The following are some hints on measuring ingredients Wet Ingredients Always use a measuring jug or if measuring small quantities use a standard metric measuring spoon Place the measuring jug on a level surface and check
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