Planetary Mixmaster®
Contents
1. 5 Filling Place all ingredients in the Stainless Steel Mixing Bowl Using the scraper beater on high speed 8 10 mix until light and fluffy 6 Once the cookies are fully cooled sandwich together with icing Serve Recipes continued Easy Chocolate Cookies Makes 30 approximately 170g butter room temperature 1 cups caster sugar 1 egg 1 cups plain flour 54 Cup cocoa powder 1 teaspoons baking powder 250g dark chocolate chips 1 teaspoon salt 1 Preheat oven to 180 C Grease and line two baking trays with baking paper 2 Place butter and sugar in the Stainless Steel Mixing Bowl Using the scraper beater mix on medium speed 5 7 until light and creamy Add egg and mix until well combined 3 Reduce to low speed 1 4 add remaining ingredients mixing until well combined 4 Reduce to low speed 1 4 and mix until ingredients are well combined Stir through chocolate chips and salt 5 Roll mixture into tablespoon sized balls Place on prepared trays and gently press down Bake for 12 15 minutes or until cooked Place on wire rack to cool White Chocolate Caramel Cookies Makes 30 approximately 125g butter room temperature cup brown sugar 1 tablespoon golden syrup 1 tablespoon milk 2 cups plain flour 2 teaspoons baking powder 250g white chocolate chips 1 Preheat oven to 180 C Grease and line two baking trays with baking paper 2 Place butter and sugar in the Stainless Steel Mixing Bowl2. 3 cups icing sugar Cup cocoa powder 1 Combine butter sugar and water in a small saucepan Stir over low heat without boiling until sugar dissolves 2 Place icing sugar and cocoa powder in the Stainless Steel Mixing Bowl Using the scraper beater on low speed 1 4 mix until combined Add butter mixture and mix until smooth 3 Cover and refrigerate for 20 minutes or until frosting is cool and thickens Beat with a wooden spoon until spreadable 20 Recipes continued Almond Meringue Cake with Mascarpone Cream Serves 6 8 6 egg whites 1 cups caster sugar cup almond meal 250g tub mascarpone cream 220g dark chocolate melted 1 Preheat oven to 160 C Line 3 baking trays with baking paper and draw a 20cm circle on each piece of baking paper 2 Place egg whites in the Stainless Steel Mixing Bowl Using the whisk whip on very high speed 11 12 while gradually adding sugar until stiff peaks form Add almond meal mixing until well combined 3 Divide mixture into three batches and spread evenly over circles marked on baking paper Bake for 40 minutes or until crisp Allow to cool in oven 4 Place mascarpone in the Stainless Steel Mixing Bowl Using the scraper beater mix on medium speed 5 7 mix until smooth Gradually add melted chocolate and mix until well combined 5 Sandwich meringues together with chocolate mascarpone cream Serve 21 Sour Cream Lemon Cake Serves 10 12 250g butter room t
3. Using the scraper beater mix on medium speed 5 7 until light and creamy Add golden syrup and milk mixing until combined 3 Add remaining ingredients Reduce to low speed 1 4 mixing until well combined 4 Roll mixture into tablespoon sized balls Place on prepared trays and gently press down with the back of a fork Bake for 15 minutes or until cooked Place on wire rack to cool 24 Recipes continued Golden Syrup Walnut Scrolls Makes 12 each 100g butter chopped 2 Y cups self rising flour 1 tablespoon caster sugar 55 cup milk 1 egg 1 cup walnuts chopped cup slivered almonds cup brown sugar 1 teaspoon ground cinnamon cup golden syrup 1 Preheat oven to 200 C Lightly grease a 19cm x 29cm slice pan 2 Place flour sugar and half of the butter in the Stainless Steel Mixing Bowl Using the scraper beater on low speed 1 4 mix until well combined Add milk and egg 3 Using the dough hook knead on low speed 1 4 until a sticky dough has formed 4 Turn dough out onto a floured work surface and roll into a 30 x 40cm rectangle 5 Sprinkle with walnuts almonds brown sugar and cinnamon Dot with remaining butter Roll dough tightly lengthways to form a log Trim ends and cut into 12 pieces 6 Place cut side down in prepared pan Bake for 25 minutes or until cooked Place on wire rack to cool Drizzle with golden syrup Serve 25 Golden Syrup Walnut Scrolls Serves 6 8 200g pitted d
4. spatula beater whisk and dough hook 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 mixer after use as the warmth from the motor may cause damage to the power cord For added convenience the unused cord length can easily be pushed into the base of the mixer for storage Troubleshooting Guide Motor will not start Motor is over heated Mixer head does not lock down properly Attachment is hitting the bowl Mixer is moving on the benchtop Motor is over heated Mixer head is not locked down properly Use of a high speed for a long time Mixture too heavy Mixing quantity too large Thick mixture is preventing the attachment from going all the way down into the bowl Attachment is not inserted correctly Mixing bowl is not locked into the base properly Chosen speed is too high for the mixture Mixture caught up in the attachment Flour or spills on bench top Unplug and allow motor to cool the mixer head should be cool to touch Move mixture in mixing bowl to the side of the attachment to allow the attachment to go all the way into the bowl 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 Let the mixer rest for 30 min to allow the motor to cool Try mixing in batches and do not ope
5. allow to cool Roughly chop oranges discarding the seeds 3 Using a food processor process oranges until smooth 4 Place eggs and sugar in the Stainless Steel Mixing Bowl Using the whisk whip on high speed 8 10 until eggs are pale and have doubled in size 5 Reduce to low speed 1 4 add remaining ingredients to the bowl and whisk until just combined 6 Pour into prepared pan Bake for 1 hour or until cooked when tested Place on wire rack to cool 7 Syrup Place sugar juice and zest in a medium sauce pan and bring to a simmer Stir constantly until sugar has dissolved and the syrup has thickened Drizzle over cake Serve 23 Lemon Melting Moments Makes 12 approximately 250g butter room temperature cup icing sugar 1 teaspoon vanilla extract 2 cups plain flour cup custard powder 2 teaspoons lemon zest Filling 80g butter room temperature 1 cups icing sugar 1 tablespoon lemon zest 2 teaspoons lemon juice 1 Preheat oven to 160 C Grease and line 2 baking trays with baking paper 2 Place butter sugar and vanilla in the Stainless Steel Mixing Bowl Using the scraper beater mix on medium speed 5 7 until light and creamy 3 Reduce to low speed 1 4 add remaining ingredients mixing until well combined 4 Roll mixture into tablespoon sized balls Place on prepared trays and gently press down with a back of a fork Bake for 15 20 minutes or until cooked Place on wire rack to cool
6. charge A product presented for repair may be replaced by a refurbished product of the same type rather than being repaired Refurbished parts may be used to repair the product Our replacement or repair warranty only applies where a defect arises as a result of faulty material or workmanship during the warranty period Your warranty does not cover misuse or negligent handling including damage caused by failing to use the product in accordance with this instruction booklet accidental damage or normal wear and tear Your warranty does not cover freight or any other costs incurred in making a claim consumable items accessories that by their nature and limited lifespan require periodic renewal such as filters and seals or any consequential loss or damage or cover damage caused by power surges power dips voltage supply problems or use of the product on incorrect voltage servicing or modification of the product other than by Sunbeam or an authorised Sunbeam service centre use of the product with other accessories attachments product supplies parts or devices that do not conform to Sunbeam specifications or exposure of the product to abnormally corrosive conditions or extend beyond 3 months if the product is used in commercial industrial educational or rental applications The benefits given to you by our warranty are in addition to other rights and remedies under law in relation to t
7. 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 young children or infirm persons unless they have been adequately supervised by a responsible adult to ensure that they can use the appliance safely Young children should be supervised to ensure that they do not play with the appliance 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 the electrical circuit supplying power to your appliances Do not immerse the appliance in water or any other liquid unless recommended This appliance is intended to be used in household and similar applications such as staff kitchen areas in sh
8. downwards and securely locked in Lifting the mixer head during the mixing process will automatically cut power to the motor Scrapemaster spatula beater Excels at combining ingredients and simultaneously scrapes the sides and the bottom of the mixing bowl virtually eliminating hand scraping and batter build up on the blade Superior bowl clearance also makes this attachment ideal for smaller mixing quantities Speed control dial with 12 variable settings The combination of 12 electronic speeds and a powerful torque control motor ensures superior mixing control and maintains speed regardless of the mixing load Die cast metal body with sintered metal gears The die cast metal body combined with sintered metal gears deliver quality style and superior performance Using your 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 Scrapemaster spatula beater whisk and dough hook in warm soapy water with a soft cloth Rinse and dry thoroughly Set up Before assembling your Planetary Mixmaster Bench Mixer be sure the power cord is unplugged from the power outlet Position the mixer on a level dry surface such as a bench top 1 Press th
9. on wire rack to cool Recipes continued Rosemary Olive and Sea Salt Focaccia Bread Makes 2 loaves 1 cup warm water 1 tablespoon caster sugar 2 teaspoons dry yeast cups plain flour Y cup olive oil 2 teaspoons salt cup kalamata olives 2 tablespoons fresh rosemary leaves 1 tablespoon sea salt 1 1 a small bowl combine water sugar and yeast Set aside until mixture begins to foam 2 Place flour half of the olive oil salt and yeast mixture in the Stainless Steel Mixing Bowl Using the dough hook knead on low speed 1 2 for 2 minutes or until dough forms a ball Continue to knead for a further 8 minutes 3 Place dough in a lightly greased bowl cover Place in a warm area for 40 minutes or until doubled in size 4 Preheat oven to 180 C Grease and line two baking trays with baking paper 5 Punch down dough Cut dough in half On a lightly floured surface roll dough into a 20cm circle Place on prepared trays 6 Press finger tips into the dough to form indents Pour over remaining oil and scatter with olives rosemary and sea salt Bake for 30 minutes or until golden and cooked when tested Serve warm or cold Basic Pizza Dough Makes 2 large pizzas 1 cups warm water 2 teaspoons dry yeast 1 teaspoon caster sugar 2 cups plain flour 2 tablespoons olive oil Y teaspoon salt 1 Combine the water yeast and sugar in a jug Set aside until mixture begins to foam 2 Place flour oil salt and y
10. over medium heat Stir constantly until all sugar has dissolved Bring to the boil Add gelatine and simmer uncovered for 20 minutes Cool to room temperature 3 Transfer sugar mixture to the Stainless Steel Mixing Bowl Add lemon juice Using the whisk beat on low speed 1 4 gradually increasing to very high speed 12 over 15 minutes Mixture should be very thick and hold its shape 4 Rinse a 20cm x 30cm lamington pan with cold water do not dry Spread marshmallow mixture into pan Sprinkle with enough coconut to cover the surface Set aside to cool at room temperature for 3 hours or until set Cut marshmallow into squares Toss in coconut before serving 17 Apple Tea Cake Serves 8 10 125g butter room temperature Y cup brown sugar 1 teaspoon vanilla extract 2 eggs 1 cups plain flour Ys cup milk 2 green apples peeled cored thinly sliced 2 teaspoons raw sugar Y2 teaspoon ground cinnamon cup apricot jam warmed 1 Preheat oven to 160 C Grease and line a 22cm spring form cake pan with baking paper 2 Place butter sugar and vanilla in the Stainless Steel Mixing Bowl Using the scraper beater mix on medium speed 5 7 until light and creamy Add eggs making sure to beat well after each addition 3 Reduce to low speed 1 4 and add flour and milk mixing until combined Pour into prepared pan 4 Arrange apples over cake batter Sprinkle with raw sugar and cinnamon Bake for 50 minutes Remove fro
11. AUTIONS FOR YOUR SUNBEAM PLANETARY MIXMASTER BENCH MIXER Never remove Scrapemaster beater whisk or dough hook when the appliance is in operation Ensure fingers are kept well away from moving Scrapemaster 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 Do not unlock or remove the mixing bowl from the base of the Planetary Mixmaster Bench Mixer whilst in use Never tilt back the head of the Planetary Mixmaster Bench Mixer whilst the appliance is in operation When using extremely heavy loads the appliance should not be operated for more than 3 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 bowl Sunbeam are 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 before cleaning Do not use your appliance with an extension cord unless this
12. MX7900B MX7900R MX7900W unbeam SERIES SERIES Planetary Mixmaster Contents Sunbeam s Safety Precautions Features of your Planetary Mixmaster Using your Planetary Mixmaster Safety Mechanisms Mixing Guide Oven Temperature Guide Care and Cleaning Troubleshooting Guide Making a Successful Dough Recipes 11 12 13 16 Important Instructions retain for future use adhe 54531 5 5 olla agii Go 5 5 ERTS VRR LIRA E Assurez vous que les pr cautions ci dessus relatives la s curit sont bien comprises Versichern Sie sich dass die obenstehenden SicherheitsmaBnahmen Verstanden werden BeBalwvete ol mpopuAd eic aopasiag y vovtar bahwa tindakan tindakan keselamatan seperti di atas dimengerti anda Accertatevi che le suddette norme di sicurezza siano comprese a dovere LRORERREE lt SAANU ROEWER EEN Aseg rese de que las precauciones de seguridad precedentes sean bien comprendidas Ri Boag igs Lot Shy ple Le AR ces ay fi dosulan damnzttosnwuaaadetadn Yukarda belirtilen g venlik nlemlerinin anla ld ndan emin olunuz Xin ki m rang nh ng bi n ph p l m an to n k tr n duc hi u Sunbeam s Safety Precautions SAFETY PREC
13. ates chopped 3 cup boiling water 1 teaspoons baking powder 125g butter room temperature 1 cup brown sugar 2 eggs 1 cups plain flour cup milk 1 Preheat oven to 180 C Grease and line a 20cm cake pan with baking paper 2 Place the dates water and baking powder a small bowl Set aside for 10 minutes 3 Place butter and sugar in the Stainless Steel Mixing Bowl Using the scraper beater on medium speed 5 7 mix until light and creamy Add eggs one at a time making sure to beat well after each addition 4 Add flour milk and date mixture Reduce to low speed 1 4 mixing until well combined 5 Pour into prepared pan Bake for 40 minutes or until cooked when tested Serve warm with toffee sauce Toffee Sauce Makes 2 cups 200g butter chopped 1 cup thickened cream 1 cup firmly packed brown sugar 1 Place all ingredients in a small saucepan Stir over medium heat until melted and combined Simmer for 3 minutes Pour over sticky date pudding TIP This sauce is also great over vanilla ice cream Recipes continued Cheese Biscuits Makes 40 approximately 250g butter room temperature 1 cup grated parmesan cheese 1 cup grated Swiss cheese 4 eggs 2 Ya cups plain flour 1 teaspoon cayenne pepper 1 tablespoon rock salt 1 Preheat oven to 180 C Grease and line two baking trays with baking paper 2 Place butter and cheeses in the Stainless Steel Mixing Bowl Using the scraper beater
14. e head release button located at the rear of the mixer head This will release the mixer head out of its locked position Ease the mixer head backwards until it locks into its tilt position Fig 1 2 Select the desired attachment depending on the mixing task to be performed Figure 1 Scrapemaster spatula beater for smaller amounts of mixture or creaming butter and sugar heavy cake mixes Also great for folding ingredients Whisk for whisking cream egg whites light batters and packet cake mixes Dough hook for kneading dough and other heavy mixtures 3 Attach the selected mixing attachment on to the mixing shaft Align the groove in the top of the attachment into the locking pin on the mixing shaft Push the attachment upwards over the locking pin and turn clockwise until securely locked in Fig 2 Figure 2 Note Be sure the attachment is locked firmly in place Using your Planetary Mixmaster Bench Mixer continued 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 The bowl should feel firm with no movement 5 Press the head release button to un lock it from its position and ease the mixer head down Fig 4 Figure 4 Figure 3 Using your Planetary Mixmaster Bench Mixer 1 Position the mixer on a level dry surface such as a bench top Ensure the mix
15. east mixture in the Stainless Steel Mixing Bowl Using the dough hook knead on low speed 1 2 for 2 minutes or mixture forms a ball Continue to knead on low speed 1 2 for a further 8 minutes 3 Place dough in a lightly greased bowl cover Place in a warm area for 40 minutes or until doubled in size 4 Punch down dough Cut dough in half 5 Take one piece of dough and roll on a lightly floured surface into a rough round Place on a lightly greased pizza tray and stretch the dough to fit the tray Repeat with remaining dough Cover allow to stand for 20 30 minutes Top as desired TIP if you prefer a thick pizza crust use this dough quantity to make 1 pizza 27 Recipes continued Supreme Pizza Makes 2 large pizzas 1 quantity basic pizza dough pizza sauce 2 cups pizza cheese cup chopped fresh basil cup pitted kalamata olives 1 small red capsicum thinly sliced Y onion thinly sliced 100g button mushrooms thinly sliced 100g shaved ham torn Salt and freshly ground black pepper to taste 1 Prepare basic pizza dough according to recipe 2 Preheat oven to 180 C 3 Spread pizza sauce over bases Sprinkle with half of the cheese Top with remaining ingredients and sprinkle with remaining cheese 4 Cook pizza for about 15 minutes or until bases are golden and cheese has melted Season to taste with salt and pepper Serve 28 12 Month Replacement Guarantee Should
16. emperature 2 Ye cups caster sugar 6 eggs 1 cup sour cream cup lemon juice 2 tablespoons lemon zest 3 cups plain flour Y teaspoon baking powder Y teaspoon salt 1 Preheat oven to 180 C Grease and line a 24cm cake pan with baking paper 2 Place butter and sugar in the Stainless Steel Mixing Bowl Using the scraper beater mix on medium speed 5 7 beat until light and creamy Add eggs one at a time making sure to beat well after each addition 3 Reduce to low speed 1 4 add sour cream lemon juice and zest Sift over flour baking powder and salt Gently fold mixture until well combined 4 Pour into prepared pan Bake for 1 hour and 20 minutes or until cooked when tested Allow cake to cool in the pan for 15 minutes Place on wire rack to cool 5 Once cake has cooled cover with lemon buttercream icing Recipes continued Lemon Buttercream Icing Makes 2 cups 250g butter room temperature 4 cups icing sugar 2 tablespoons lemon juice 2 tablespoons lemon zest Y teaspoon salt 1 Place butter and icing sugar in the Stainless Steel Mixing Bowl Using the scraper beater mix on medium speed 5 7 gradually increasing to high speed 9 10 Mix until light and fluffy 2 Add lemon juice zest and salt Mix until combined Sour Cherry Crumb Cake Serves 10 12 Topping 80g butter chopped cup plain flour brown sugar caster sugar teaspoon ground cinnamon Cake 160g butter room
17. he product In Australia our goods come with guarantees that cannot be excluded under the Australian Consumer Law You are entitled to a replacement or refund for a major failure and for compensation for any other 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 Our goods also come with guarantees that cannot be excluded under the New Zealand Consumer Guarantees Act If your warranty claim is not accepted we will inform you and if requested to do so by you repair the product provided you pay the usual charges for such repair You will also be responsible for all freight and other costs Should your product require repair or service after the warranty period contact your nearest Sunbeam service centre For a complete list of Sunbeam s service centres visit our website or call our customer service line for advice on 1300 881 861 in Australia or 0800 786 232 in New Zealand Need help with your appliance Contact our customer service team or visit our website for information tips on getting the most from your appliance Australia visit www sunbeam com au phone 1300 881 861 mail Units 5 amp 6 13 Lord Street Botany NSW 2019 Australia New Zealand visit www sunbeam com nz phone 0800 786 232 mail Unit 3 Building D 26 Vestey Drive Mt Wellington Auckland New Zealand Su
18. iate speed range for the particular task Generally there is not one set speed for an entire recipe You will need to change the speed of the mixer depending on what stage of the recipe you are working on This is communicated in the recipe section Whisking light batters Beating heavy batters icing WHIPPING amp AERATING Whisking egg whites cream When mixing larger quantities you may need to increase the 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 additional ingredients begin combining then slowly increase to the appropriate speed for the particular mixing task 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 Very Slow 120 250 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 Please refer to your oven manufactures instruction guide Also check recipes at the back of this booklet 10 Care and Cleaning Before cleaning your Sunbeam Planetary Mixmaster ensure that the power is tur
19. ing bowl is in place and the desired attachment is inserted 2 Plug the power cord into a 230 240 Volt AC power outlet 3 Release the mixer head out of its locked position and ease it backwards and upwards until it locks into its tilt position Add ingredients to the mixing bowl Fig 1 page 5 Then un lock the mixer head and lower it forward into the mixing bowl Fig 4 4 Turn the speed control dial clockwise to commence mixing Fig 5 Please refer to the mixing guide on page 9 Figure 5 Using your Planetary Mixmaster Bench Mixer continued 6 When mixing is complete turn the speed control dial anti clockwise to the O position Fig 6 and unplug the cord from the power outlet Figure 6 7 Press the head release button and ease the mixer head back until it is locked into the tilt back position see Figl page 5 8 To remove the particular mixing attachment push it upwards turn it anti clockwise then pull it downwards Fig 7 Figure 7 safety Mechanisms Thermo cut off temperature overload Mixer head safety mechanism The mixer is equipped with a self resetting The mixer head must be locked down or the safety device which safeguards against motor will not operate If the mixer head is overheating the motor with excessive tilted upwards during operation the mixer loads If overheating occurs the mixer will automatically stop This is a safety will automaticall
20. m oven brush with warm jam and bake for a further 10 minutes or until cooked when tested Remove from pan Place on wire rack to cool Recipes continued Molten Dulce de Leche Cakes Dulce de Leche is South American caramel that can be purchased in most large supermarkets Serves 6 2 egg yolks 1 egg 1 cups dulce de leche Y cup plain flour Vanilla ice cream to serve 1 Preheat oven to 220 C Grease and flour 6 x 1 cup ramekins Place on baking tray 2 Place egg yolks and egg in the Stainless Steel Mixing Bowl Using the whisk whip on very high speed 11 12 unit light and pale 3 Reduce to medium speed 5 7 Add dulce de leche whisking until combined Fold through flour 4 Divide mixture evenly between ramekins Bake for 10 12 minutes or until golden but jiggle when shaken Run knife around edge of ramekin and invert onto plate or bowl Serve warm with vanilla ice cream Can be substituted for caramel condensed milk Pear and Chocolate Cake Serves 8 10 150g butter chopped 150g dark chocolate chopped 5 eggs separated 1 cup caster sugar Ys cup cr me fraiche cup almond meal 54 Cup cocoa powder 400g can pears in syrup drained rinsed 1 Preheat oven to 180 C Grease and line a 23cm spring form cake pan with baking paper 2 Place butter and chocolate in a large heatproof bowl over a saucepan of simmering water Melt butter and chocolate until smooth 3 Place eggs whites in the Stai
21. measure of another dried fruit best if they are chopped to size Golden syrup can be substituted with equal measure of treacle or molasses 1 cup buttermilk 1 cup fresh milk 2 teaspoons vinegar or lemon juice Milk can be substituted with soy milk It can sometimes also be replaced with fruit juice acting as the liquid component e 7g dry yeast 1 sachet 15g compressed yeast Making a Successful Dough continued Preparing the dough 1 Insert dough hook refer to page 6 Place the dry ingredients into the bowl and lock the bowl onto the base Note It is recommended that no more than 500g of flour is used in one batch 2 Turn the speed dial to low speed 1 4 and gradually add the liquid ingredients including the pre prepared yeast mixture to the bowl 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 4 depending on the amount of dough until smooth and elastic for 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 pre
22. nbeam Corporation Limited ABN 45 000 006 771 Sunbeam Corporation is a division of GUD Holdings Limited Sunbeam is a registered trademark Scrapemaster is a trademark of Sunbeam Corporation Made in China to Sunbeam s specification Due to minor changes in design or otherwise the product you buy may differ slightly from the one shown here Approved by the appropriate electrical regulatory authorities Copyright Sunbeam 2013 7 13
23. ned off at the power outlet then remove the plug Wipe over the outside area of the Planetary Mixmaster 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 bowl Scrapemaster spatula beater whisk and dough hook in warm soapy water and wipe dry use a brush if necessary to remove any sticky food particles All plastic components deteriorate through prolonged dishwasher use However parts of your Planetary Mixmaster are tolerant to dishwasher use These include the stainless steel mixing bowl Scrapemaster spatula beater whisk and dough hook Note Place only on the top rack of the dishwasher Stainless steel whisk After washing the stainless steel whisk the outer wire may have moved out of position and become misaligned see Figure 8 Please clip the outer wire back into position see Figure 9 Figure 8 11 Maintenance Service Your Sunbeam Planetary Mixmaster 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 mixer to your nearest Sunbeam Appliance Service Centre to ensure efficient correct servicing Storage Keep your Sunbeam Planetary Mixmaster Bench Mixer in a convenient position on your kitchen bench ready for use at all times Place the Scrapemaster
24. nless Steel Mixing Bowl Using the whisk whip egg whites on very high speed 11 12 until stiff peaks form Set aside 4 Place egg yolks in the Stainless Steel Mixing Bowl Using the whisk whip egg yolks and sugar on very high speed 11 12 until light and pale 5 Reduce to high speed 8 10 and slowly add chocolate mixture and creme fraiche On low speed 1 4 sift over almond meal and cocoa powder mix until just combined 6 Fold through egg whites in three batches Gently pour into prepared pan Arrange pears over mixture Bake for 40 minutes or until firm and cooked when tested Allow to cool in pan for 10 minutes Place on wire rack to cool 18 Recipes continued White Chocolate Layered Butter Cake Serves 8 10 185g butter room temperature 1 cups caster sugar 1 teaspoons vanilla extract 4 eggs 1 cups plain flour 54 cup self rising flour 54 cup milk 54 teaspoon baking soda 1 Preheat oven to 160 C Grease and line a 23cm cake pan with baking paper 2 Place butter sugar and vanilla in the Stainless Steel Mixing Bowl Using the scraper beater beat on medium speed 5 7 until light and creamy Add eggs one at a time making sure to beat well after each addition 3 Add flours milk and baking soda Mix on low speed 1 2 until just combined 4 Pour into prepared pan Bake for about 1 hours or until cooked when tested Stand in pan for 5 minutes Place on wire rack to cool 5 When cool s
25. on medium speed 5 7 mix until well combined Add eggs one at a time making sure to beat well after each addition 3 Reduce to low speed 1 4 Add flour and cayenne pepper mixing until well combined 4 Use a rolling pin roll out dough until cm thick Using a 4cm cutter cut dough and place onto prepared trays Sprinkle with rock salt 5 Bake for 10 minutes or until cooked Place on wire rack to cool Corn Fritters Makes 8 approximately 500g frozen corn kernels defrosted 2 eggs 1 red chilli finely chopped 1 red onion finely chopped 54 cup plain flour 2 tablespoons freshly chopped coriander leaves 1 teaspoon baking soda Salt and freshly ground black pepper to taste Butter for cooking 1 Place all ingredients in the Stainless Steel Mixing Bowl Using the scraper beater on low speed 1 4 mix until just incorporated Season to taste with salt and pepper 2 Melt butter in a large frypan over medium heat Add cup of batter to pan and cook for 2 minutes on each side or until cooked Repeat with remaining mixture Serve hot 26 Recipes continued Fetta and Spinach Scrolls Makes 12 each 2 cups self raising flour 1 tablespoon caster sugar 50g butter chopped 54 cup milk 1 egg 250g frozen spinach thawed 1 cup pizza cheese 100g feta cheese crumbled 1 Preheat oven to 200 C Lightly grease a 19cm x 29cm slice pan 2 Place flour sugar and half of the butter in the Stainless Steel Mixing Bo
26. ops 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 Planetary Mixmaster Bench Mixer 800W motor Powerful motor achieves thorough mixing results Planetary mixing action Enables the mixing attachment Scrapemaster Maspe spatula beater whisk or dough hook to rotate R Sunbeam whilst travelling around the inside of the bowl and reach all areas of the bowl ensuring ingredients are completely mixed Stainless steel mixing bowl The 4 5L litre mixing bowl is ideal for mixing large or small quantities of ingredients It features a handle for ease of use Zz 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 The in built safety feature ensures that the mixer only starts when the mixer head is tilted
27. pared 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 dough with a little milk and sprinkle loaves or buns with poppy caraway or sesame seeds before baking 9 Sprinkle loaves with shredded cheese during the last few minutes of baking e 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 14 Making 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 a smooth ball dough is reached 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
28. plit cake horizontally into 3 even sized disks Layer and cover with white chocolate ganache 19 White Chocolate Ganache Makes 2 1 2 cups 1 cup thickened cream 600g white chocolate chopped 1 Bring cream to boil in a medium saucepan and immediately remove from heat 2 Place chocolate in cream Stir until smooth Cover and refrigerate stirring occasionally until spreadable consistency Recipes continued Chocolate Chocoholic Cake Serves 10 12 185g butter room temperature 2 14 cups caster sugar 1 cups water cocoa powder 54 teaspoon baking soda 2 Y cups self rising flour 3 eggs 1 Preheat oven to 180 C Grease and line a 22cm cake pan with baking paper 2 Combine butter sugar water cocoa and baking soda in a large saucepan Stir over medium heat without boiling until sugar has dissolved and butter is melted Bring to boil then reduce heat to low Simmer uncovered for 4 minutes Allow to cool 3 Pour sugar mixture and flour into the Stainless Steel Mixing Bowl Using the scraper beater beat on low speed 1 4 until combined 4 Increase to medium speed 5 7 Add eggs one at a time making sure to beat well after each addition 5 Pour into prepared pan Bake for about 1 hour or until cooked when tested Stand in pan for 5 minutes Place on wire rack to cool Top with rich fudge frosting Rich Fudge Frosting Makes 2 cups 180g butter chopped 1 cup caster sugar 5 water
29. r pockets 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 Note crush any lumps particularly in bicarbonate of soda or sugar before measuring When measuring 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 13 Tips for substituting Ingredients e 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 Self raising flour plain flour baking powder 1 cup self raising flour 1 cup plain flour 2 teaspoons baking powder e 1 plain flour 1 teaspoon baking powder 2 cup plain flour cup self raising flour When substituting wheat flour with gluten free flour the best results are usually achieved in recipes that have a small amount of flour e Commercial baking powders can contain wheat starch If you are allergic to wheat you can make you own Baking powder 1 teaspoon bicarbonate of soda 2 teaspoons cream of tartar e 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 Sultanas can be substituted with equal
30. rate for more than mins as this may cause over heating Move mixture in mixing bowl to the side of the attachment to allow the attachment to go all the way into the bowl Remove the attachment and try inserting again Refer to the instructions in this booklet if needed Lock bowl into position Refer to the instructions in this booklet if needed Lower the speed or mix in batches Scrape down the attachment and continue mixing Clean and dry benchtop as well as the mixer base 12 Making a Successful Dough 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 e One metric tablespoon is equal 20mls e One metric teaspoon is equal to 5mls One liquid cup measurement is equal to 250mls e All eggs used in our recipes are extra large 59g eggs unless otherwise specified The following are some hints on measuring ingredients When measuring 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 the measurement at eye level When measuring dry ingredients always use a standard metric measuring cup or standard metric measuring spoon Shake gently to ensure there are no ai
31. 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 the yeast fermented properly you may just need 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 15 Recipes Choc Hazelnut Pancakes Makes 8 10 4 cups plain flour 3 cups buttermilk 54 Cup caster sugar eggs Butter for frying Hazelnut spread and roasted hazelnuts to serve Place the flour buttermilk sugar and eggs in the Stainless Steel Mixing Bowl Using the whisk mix on low speed 1 4 until combined Increase to medium speed 5 7 and mix until smooth 2 Melt butter in a large frypan over medium heat Spoon 1 4 cup of batter into the pan and cook until bubbles begin to appear on the surface Flip pancake and cook for a minute Repeat with remaining batter 3 Serve pancakes with hazelnut spread and roasted hazelnuts Honey Cranberry and Pistachio Nougat Makes approximately 24 pieces 2 sheets edible rice paper 2 1 c
32. temperature 54 caster sugar 1 teaspoon vanilla extract 2 eggs 1 cups plain flour cup buttermilk 1 teaspoon baking powder 700g jar poached cherries drained 1 Preheat oven to 180 C Grease and line a 20cm square slice pan with baking paper 2 Topping In a large bowl combine butter flour sugars and cinnamon Rub with fingers until a chunky crumb has formed Set aside 3 Cake Place butter sugar and vanilla in the Stainless Steel Mixing Bowl Using the scraper beater on medium speed 5 7 mix until light and creamy Add eggs one at a time making sure to beat well after each addition 4 Reduce to low speed 1 4 Add flour buttermilk and baking powder Continue to mix on low speed 1 4 until combined 5 Pour into prepared pan Cover with cherries Sprinkle topping mixture over top of cake Bake for 1 hour or until cooked when tested Place on wire rack to cool Tip Topping can be done using a food processor 22 Recipes continued Flourless Orange Syrup Cake Serves 8 10 3 small oranges 3 eggs 1 cup caster sugar 3 cups almond meal 1 teaspoon baking powder Syrup 55 caster sugar orange juice 1 tablespoon orange zest 1 Preheat oven to 170 C Grease and line a 22cm spring form cake pan with baking paper 2 Place oranges in a medium saucepan and cover with water Place over medium heat and bring to a simmer until oranges are tender about 30 40 minutes Drain and
33. ups caster sugar cup honey cup water 500g liquid glucose 2 whites 1 cups pistachios toasted Y cup dried cranberries 1 Lightly grease a 20cm square cake pan Line base of the pan with 1 sheet of rice paper trimming to fit 2 Combine sugar honey water and glucose in a medium saucepan Stir over medium heat until sugar dissolves Bring to boil do not stir after this point Using a candy thermometer cook until mixture reaches 140 C Immediately remove from heat 3 Place egg whites in the Stainless Steel Mixing Bowl Using the whisk whip egg whites on very high speed 11 12 until stiff peaks form Reduce to medium speed 5 7 and slowly add the sugar syrup in a thin steady stream Once all the sugar syrup has been added continue beating for a further minute Add the pistachios and cranberries 4 Quickly spoon into prepared pan Top with the remaining sheet of rice paper and gently press to flatten 5 Set aside to cool at room temperature for 6 hours or until set Remove from pan and cut into small squares to serve TIP A spoon dipped in hot water will help spread the nougat 16 Recipes continued Coconut Marshmallows Makes approximately 16 pieces 1 cup cold water cup powdered gelatine 4 cups caster sugar 2 cups water 2 teaspoons lemon juice 2 cups shredded coconut lightly toasted 1 Combine cold water and gelatine Set aside 2 Combine sugar and water in a medium saucepan
34. wl Using the scraper beater on low speed 1 4 mix until well combined Add milk and egg 3 Using the dough hook knead on low speed 1 4 until a sticky dough has formed 4 Turn dough out onto a clean floured work surface and roll into a 30 x 40cm rectangle 5 Sprinkle with spinach and cheeses Dot with remaining butter Roll dough tightly lengthways to form a log Trim ends and cut into 12 pieces 6 Place cut side down on prepared pan Bake for 25 minutes or until cooked when tested Place on wire rack to cool 27 Cheesy Garlic Bread Makes 1 loaf 1 cups warm water 1 tablespoon caster sugar 2 teaspoons dry yeast Y2 cups plain flour 2 tablespoons olive oil 1 teaspoon salt 3 cloves garlic crushed 30g butter room temperature 1 cup grated cheddar cheese cup grated parmesan cheese 1 Lightly coat a baking tray with flour 2 1 a small bowl combine water sugar and yeast Set aside until mixture begins to foam 3 Place flour oil salt and yeast mixture in the Stainless Steel Mixing Bowl Using the dough hook on low speed 1 2 knead for 5 minutes or until dough is soft and silky 4 Add garlic butter and cheeses to the dough and knead on low speed 1 2 for 2 minutes 5 Roll into a log Place on prepared baking tray and cover Place in a warm area for 40 minutes or until doubled in size 6 Preheat oven to 180 C Bake dough for 30 minutes or until golden brown and cooked when tested Place
35. y activate the overheating mechanism to avoid injury protection device and switch itself off 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 Let the mixer rest for 30 min Electronic protection cut out If the mixing load is too heavy for the selected speed and prevents the attachment from rotating the mixer will cut out to prevent damage to the unit Unplug the mixer and remove some of the mixture from the bowl working in batches Note When using extremely heavy loads the appliance should not be operated for more than 3 minutes This does not apply to the recipes detailed in this booklet 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 amp KNEADING LOW Combining or initial mixing of ingredients 1 4 Folding Kneading doughs pastry bread scones etc LIGHT MIXING MEDIUM 5 7 Kneading heavy doughs Beating sugar and butter cake mixes CREAMING amp BEATING HIGH 8 10 VERY HIGH 11 12 Hints amp Tips For most recipes it is better to begin your mixing on a slower speed until the ingredients begin combining then move to the appropr
36. you experience any difficulties with your product during the warranty period please contact our customer service line for advice on 1300 881 861 in Australia or 0800 786 232 in New Zealand Australia www sunbeam com au 1300 881 861 Units 5 amp 6 13 Lord Street Botany NSW 2019 Australia New Zealand www sunbeam com nz 0800 786 232 Unit 3 Building D 26 Vestey Drive Mt Wellington Auckland New Zealand This Sunbeam product is covered by a 12 month replacement or repair warranty which is in addition to your rights under the Australian Consumer Law if your product was purchased in Australia or New Zealand Consumer Guarantees Act if your product was purchased New Zealand Upon receipt of your claim Sunbeam will seek to resolve your difficulties or if the product is defective advise you on how to obtain a replacement or refund To assist us in managing warranty claims we recommend you register your product as soon as practicable after purchase by creating a MySunbeam account on our website and uploading a copy of your original receipt In order to make a claim under our warranty you must have the original proof of purchase documentation for the product and present it when requested if not already uploaded to our website Should your product develop defect within 12 months of purchase because of faulty materials or workmanship we will replace or repair it at our discretion free of
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