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MIXMASTER®

1. Stainless steel wire whisks For whisking cream egg whites light batters and packet cake mixes Stainless steel V groove beaters Heavy duty V groove beaters for creaming butter and sugar plus mixing heavy cake mixes eae ER ITOR TECHNOLOGY Stainless steel dough hooks Heavy duty dough hooks take the hard work out of kneading dough and other heavy mixtures 12 electronic speeds The combination of 12 electronic speeds and a powerful torque control motor ensures superior mixing control and maintains speed regardless of the mixing load Stainless steel mixing bowls 4 4 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 mixer stable during operation enm SERIES Using your Caf Series Mixmaster Before using your Mixmaster Bench Mixer Before assembling your mixer be sure the power cord is unplugged from the power outlet and the speed control dial is in the Off position 1 Press the tilt button located at the top of the neck of the mixer While the button is depressed hold the handle 1 and ease the head of the mixer back The mixer head will lock into this tilt position 2 2 Select the desired attachments depending TILT BUTTON IN MOTOR TECHNOLOGY on the mixing task to be performed Beaters for creaming
2. e One metric teaspoon is equal to 5mls One liquid cup measurement is equal to 250mls 13 Lets talk ingredients continued The following are some hints on measuring ingredients Wet Ingredients Place the measuring jug on a level surface and check the measurement at eye level Dry ingredients Always use a standard metric measuring cup and spoon to measure out dry ingredients Tap the cup lightly on the kitchen bench top before leveling with a knife Sift dry ingredients to aerate and remove any lumps 14 Raising Agents Crush any lumps particularly in bicarbonate of soda before measuring Cheese and Breadcrumbs Lightly pack grated cheese and soft breadcrumbs into the cup before leveling for accurate measurement Fats and Oils Cut or spoon solid fats butter margarine shortening from the block or container and weigh using metric scales Measure oils as you would other wet ingredients Cookery tips for best results 1 Before starting any recipe carefully read it through from beginning to end 2 Ensure you have all ingredients and utensils before you start 3 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 4 Always preheat oven to baking temperature recommended in the recipe 5 Break eggs into a small bowl before adding to mixture This eliminates the chance of contamin
3. COMMERCIAL DESIGN GUARANTEED PERFORMANCE MIXMASTER Bench Mixer Instruction amp Recipe Booklet Please read these instructions carefully and retain for future reference MX8900 MX8 900W Contents Sunbeam s Safety Precautions Congratulations Features of your Caf Series Mixmaster Using your Caf Series Mixmaster Role of the twin motor 3 way beating action Mixing guide Oven temperature guide Care and cleaning Lets talk ingredients Cookery tips for best results Helpful hints for a successful dough Helpful hints for better cake making Recipes Baking Brunch Lunchtime and Afternoon Tea Pre Dinner Nibbles After Dinner Kids Treats Special Occasions Oo AUN 11 12 13 15 16 18 20 26 21 29 32 35 Important instructions retain for future use adhe FSi Lo Maul Lb ial agis Ge aS aa TSA TEAR LIRATE Assurez vous que les pr cautions ci dessus relatives a la s curit sont bien comprises Versichern Sie sich dass die obenstehenden SicherheitsmaBnahmen verstanden werden BeBalwvete nwo ol rrapari vo npoqguA Egis aopasiag yivovtat karavorr o Pastikan bahwa tindakan tindakan keselamatan seperti di atas dimengerti anda Accertatevi che le suddette norme di sicurezza siano comprese a dovere LROREPREK lt BRAID ROEWER SO Yeepete ce peka norope CriomMeHaTuTe Mepka H npernaa3nuBocr ce no6po pas6paHn Asegurese de que las precauciones de seguridad precedentes sea
4. LOW 1 3 and start mixing Gradually add the yeast mixture Scrape down sides of the bowl with a rubber spatula when necessary Increase speed to MEDIUM 4 and knead for 4 5 minutes 4 Continue the kneading process on MEDIUM 4 until all ingredients are incorporated and dough forms a ball Mixture will be wet and sticky Remove dough from bowl using a spatula 5 Transfer dough to a large greased bowl turning once to grease top of dough Cover bowl with a light cloth or plastic wrap and allow to rise in a warm place until doubled in size 40 50 minutes 6 Remove cover from bowl punch dough down fold sides to centre and turn the dough over Remove dough from bowl and place onto a lightly floured surface Lightly knead dough with palms of your hands until smooth and elastic 7 Divide dough in half shape and place in two loaf pans Cover with plastic wrap and allow to rise in a warm place until doubled in size about 20 minutes Meanwhile preheat oven to 200 C 8 Bake for approximately 30 minutes or until cooked through Baked loaves sound hollow when tapped with knuckles Tip If dough is too wet while mixer is kneading slowly sprinkle about a tablespoon at a time of flour until mixture is smooth and moist but not wet Dough should be slightly sticky soft and elastic Variations to this recipe This sweet yeast dough can be used to make various bakery goods such as the Plaited Sweet Loaf Chelsea Bun and Hot
5. Tip Avoid opening oven door until necessary as this may cause the puffs to deflate Note You can freeze any unused puffs To re heat thaw then bake in a pre heated 180 C oven for 5 minutes or until crisp 27 Pre Dinner Nibbles Fillings for Choux Pastry Puffs Basic White Sauce 40g butter or margarine 40g flour Y teaspoon salt l4 teaspoon cayenne pepper 1 cup milk 1 Melt butter or margarine in a medium saucepan but do not boil 2 Remove from heat add flour salt and pepper stir until smooth Do not brown 3 Add milk all at once Stir until sauce boils and thickens 4 Use this sauce as a base for the below filling ideas Salmon Filling 1 x 125g tin salmon drained flaked 2 teaspoons mayonnaise 1 quantity Basic White Sauce lemon juice to taste 1 Place salmon mayonnaise and white sauce into a medium bowl Mix well season with salt and pepper and add lemon juice to taste Pipe mixture into pastry puffs and serve warm or cold Asparagus Filling 1 small tin asparagus cuts drained finely chopped 1 quantity Basic White Sauce 90g finely grated parmesan cheese 1 Place asparagus white sauce and cheese into a medium bowl Mix well and season to taste Pipe mixture into pastry puffs and serve warm or cold 28 Mushroom and Bacon Filling 1 quantity Basic White Sauce 1 x 250g tin mushrooms drained finely chopped 2 rashers cooked bacon ham or proscuitto finely chopped 1 Place white
6. and the dough forms a ball The dough will be soft and sticky Remove dough from bowl using a spatula 5 Transfer dough to a large greased bowl turning once to grease top of dough Cover bowl with a light cloth or plastic wrap and allow dough to rise in a warm place until doubled in size 40 50 minutes 6 Remove cover from bowl punch dough down fold sides to centre and turn the dough over Remove dough from bowl and place onto a well floured surface Lightly knead dough with palms of your hands until smooth and elastic 7 Divide dough in half shape and place in two loaf pans Cover with plastic wrap and allow to rise in a warm place until doubled in size about 30 minutes Meanwhile preheat oven to 200 C 8 Bake for about 30 minutes or until cooked through Baked loaves sound hollow when tapped with the knuckles Variations to this recipe This dough can be used to make bread rolls breadsticks and as a base recipe for other wholemeal bakery goods See variations for Basic White Loaf recipes Note Grain bread flour mix can be used as a substitute for plain and wholemeal flours Foundation Butter Cake 125g butter or margarine softened 34 cup caster sugar l5 teaspoon vanilla extract 2 eggs 2 cups self raising flour 1 cup milk 1 Preheat oven to 180 C Grease and line a 20cm round cake tin 2 Using the small bowl beat butter sugar and vanilla on HIGH 7 8 until light and creamy about 2 min
7. butter and sugar plus mixing heavy cake mixes Whisks for whisking cream egg whites light batters and packet cake mixes Dough hooks for kneading dough and other heavy mixtures 3 Insert selected attachment Beaters select the two beaters Take the beater that has a pointier curved bottom and has a red coloured band around the top of the beater illustrated as beater A Insert beater A into the left hole on the underside of the mixer head the hole is identified by a red dot beside it 3 Take the beater with the angular flat bottom illustrated as beater B and insert into the remaining hole 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 Whisks select the two whisks Take the whisk that has a curved bottom and has a red coloured band around the top of the whisk illustrated as whisk A Insert whisk A into the left hole on the underside of the mixer head the hole is identified by a red dot beside it 4 Take the whisk with the angular flat bottom illustrated as whisk B and insert into the remaining hole Note Be sure both whisks click firmly in place you may need to twist the whisk slightly to engage it in position prior to pushing it in place Using your Caf Series Mixmaster continued 4 Depending on the amount of ingredients required for mixing select bowl siz
8. cup crushed cashews 6 egg whites Topping 250g dark chocolate chopped 250g cream 100g whole hazelnuts toasted skins removed 100g whole cashews toasted 1 Torte Preheat oven 160 C Grease and line a 20cm round cake tin 2 Place egg yolks nutella and chocolate into the small bowl Mix on LOW 1 3 until well combined Add sifted flour hazelnut meal and crushed cashews and continue to mix until even sized crumbs are formed Transfer mixture to a large bowl Set aside 3 Place egg whites into the large bowl and mix on VERY HIGH 10 12 until stiff peaks form Fold egg whites into chocolate mixture in two batches Pour into prepared cake tin and bake 40 45 minutes or until cooked when tested with a skewer 5 Allow to cool in tin for 10 minutes before transferring to a wire rack to cool completely 6 Topping Place chocolate and cream in a small microwave safe bowl Microwave on 100 for 20 seconds at a time stirring occasionally until the chocolate has melted and the mixture has combined Refrigerate until mixture thickens 30 7 Spread topping evenly over cake Sprinkle with cashews and hazelnuts Serve in thin wedges Two Tier Pavlova with Mixed Berries Serves 10 6 egg whites 1 y cups caster sugar 3 teaspoons vinegar 1 tablespoons cornflour 2 teaspoons rosewater red food colouring optional 600ml thickened cream 300g fresh or frozen mixed berries 1 Preheat oven to 120 C Line two ba
9. down Festive Shortbread 250g butter 2 tablespoons maple syrup 1 3 cup caster sugar 2 cups plain flour Y cup corn flour 100g choc melts melted 1 Preheat oven to 200 C Grease two baking trays and line with baking paper 2 Place the butter syrup and sugar in the large bowl and beat on MEDIUM 4 6 until combined 3 Add the combined sifted flours and mix on LOW 2 3 until well combined 4 Turn the dough out onto a floured surface and lightly knead to combine Press dough out to a 2cm thickness and using your favourite festive cutter cut into shapes TIP In very hot weather you may want to chill your dough for 10 minutes in the refrigerator 5 Place shapes onto prepared trays and bake for about 12 minutes or until just golden Cool on trays 6 Decorate with melted chocolate 35 COMMERCIAL DESIGN GUARANTEED PERFORMANCE The Sunbeam 5 Year Motor Guarantee Sunbeam has built its reputation on manufacturing quality electrical appliances Our Caf Series Mixmaster MX8900 MX8900W is constructed from the highest quality materials So much so we guarantee our Mixmaster Bench Mixer motors for five 5 years against faulty materials or manufacture This guarantee is just another expression of our confidence in the way we make appliances at Sunbeam In order to be eligible for this guarantee you must retain your receipt as proof of purchase Your Caf Series Mixmaster MX8900 MX8900W
10. 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 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 Congratulations Congratulations on the purchase of your Sunbeam Caf Series Mixmaster Bench Mixer The Sunbeam Caf Series delivers quality style and superior performance capturing the essence of the commercial kitchen Inspired by heavy duty equipment found in restaurants cafes and bars the Sunbeam Caf Series is built to last It brings together a range of appliances designed to expertly create authentic caf food and b
11. is covered for the first year against faulty material or manufacture by the Sunbeam 12 Month Replacement Guarantee Should you experience any difficulties with your appliance within this 12 Month period please phone our customer service line for advice on 1300 881 861 in Australia or 0800 786 232 in New Zealand The Sunbeam 5 five year motor guarantee begins from date of purchase and extends for four years beyond the 12 Month Replacement Guarantee It covers only the motor guaranteeing it against faulty materials or manufacture It does not cover damage caused by accident misuse or being used in a manner not in accordance with the Instruction Book Similarly this motor guarantee does not cover freight or any other costs incurred in making a claim If a fault should develop with the motor after the period covered by the 12 Month Replacement Guarantee please call Sunbeam Customer Service on the number listed below or send a written claim to Sunbeam at the address listed below On receipt of your claim Sunbeam will advise you on how to obtain a replacement motor if your motor is defective Alternatively you can return the Caf Series Mixmaster MX8900 MX8900W to any of Sunbeam s authorised service centres together with your receipt The service centre will examine the motor and if it is faulty or defective the motor will be replaced free of charge For a complete list of Sunbeam s authorised service centres
12. 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 O800 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 tear 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
13. 1 Sift flour salt and soda into the large bowl Add sugar egg milk and vanilla Mix on LOW 1 2 until combined 2 Increase to MEDIUM 5 and beat for 1 2 minutes until smooth 3 Reduce to LOW 1 and fold in melted butter until combined 4 Place spoonfuls of mixture into a heated frying pan and cook until browned on both sides Note Suitable to freeze and reheat Serving suggestions Serve pikelets hot or cold eServe with whipped cream and jam for a sweet treat Serve with vegemite amp butter or ham amp cheese for a savoury treat Add freshly chopped herbs to the batter and serve cooked pikelets with cream cheese smoked salmon and caviar 32 Cornflake Cookies 125g butter or margarine l2 cup caster sugar legg Y teaspoon vanilla essence l2 cup currants l cup desiccated coconut 1 cups self raising flour Pinch of salt 2 cups cornflakes crushed 1 Preheat oven to 180 C Grease and line trays with baking paper 2 Place butter and sugar in the small bowl and beat on MEDIUM 6 until light and fluffy Add egg and mix until well combined 4 Reduce to LOW 1 and add vanilla currants and coconut 5 Add sifted flour and salt in two batches and mix until well combined 6 Spread cornflakes onto a piece of baking paper and drop teaspoonfuls of mixture onto cornflakes Roll to coat 7 Place onto prepared trays and bake for 15 minutes Allow to cool on trays Kids Treats continued Chocola
14. 2 Place syrup and a few drops of food colouring into the large bowl Mix on VERY HIGH 12 for about 10 minutes or until very thick and creamy 3 Pour mixture into a chilled 20cm x 30cm lamington tin Refrigerate until firm 4 Cut marshmallow into squares with a wet knife Toss in toasted coconut Serving suggestion Marshmallows are great served in hot chocolates or coffee They are a yummy treat for the kids and can be used to make rocky road Rocky Road Place mixed nuts dried fruit marshmallows and melted chocolate into a large bowl mix until well combined Spread mixture onto a greased and lined tray and refrigerate until set 34 Nougat 2 cups Sugar 1 cup liquid glucose l4 cup honey Pinch of salt l4 cup water 2 egg whites 1 teaspoon vanilla 40g butter melted 100g blanched almonds lightly toasted 1 Grease and line a 28cm x 18cm lamington tin 2 Place sugar glucose honey salt and water in a saucepan Stir over low heat until sugar is dissolved then bring to the boil Cook for 20 minutes until mixture forms a hard ball when tested in a small amount of water Be sure not to discolour 3 Place egg whites in the large bowl and beat on VERY HIGH 12 until firm peaks form Reduce speed to HIGH 7 8 and pour 1 cup of hot syrup slowly into the egg whites Continue beating until mixture is thick and holds its shape 4 Continue boiling remaining syrup until brittle threads form when tested i
15. Cross Buns 21 Baking continued Plaited sweet loaf Makes 2 loaves 1 Follow steps 1 6 of Sultana Loaf recipe Preheat oven to 200 C 2 Divide dough in half Roll one portion out on a floured surface to a 60cm x 30cm rectangle about 2cm thick Cut into 3 equal lengths and join lengths by pressing them together at one end Plait lengths together and press to join at finished end Repeat process with remaining portion of dough 3 Place plaited loaves onto baking trays lined with baking paper and bake for 40 45 minutes or until cooked through Remove from oven and brush with glaze Glaze 3 tablespoons sugar l4 cup water 1 teaspoon gelatine Place sugar water and gelatine in a small saucepan Stir over medium heat until sugar has dissolved about 2 minutes Chelsea Bun 1 Follow steps 1 6 of Sultana Loaf recipe 2 Roll dough out on a floured surface to a 60cm x 30cm rectangle about 2cm thick Sprinkle evenly with cup mixed dried fruit or 1 green apple peeled and chopped 3 Starting at a long edge roll up tightly to form the shape of a Swiss Roll 4 Cut the roll into 5cm thick slices 5 Arrange slices overlapping slightly in a greased and lined 20cm round cake tin to form a decorative bun Brush with egg white Allow to rise in a warm place for a further 15 20 minutes Meanwhile preheat oven to 200 C 22 6 Bake for 40 45 minutes or until cooked through Remove from oven and brush w
16. able including butter margarine blends and fat reduced varieties 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 do not allow the water temperature to exceed 40 C as this will kill the yeast A 26 C 30 C draft free area is most suitable for the growth of yeast during the rising process Both Dry Yeast and fresh Compressed Yeast may be used in the recipes included in this book 7g of dry yeast is equivalent to 20g of compressed yeast 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 Measuring Ingredients 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 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
17. 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 COMMERCIAL DESIGN GUARANTEED PERFORMANCE 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 Or call 0800 786 232 Sunbeam is a registered trademark Mixmaster is a registered trademark of Sunbeam Corporation Made in China Due to minor changes in design or otherwise the product may differ from the one shown in this leaflet Copyright Sunbeam Corporation Limited 2011 ABN 45 000 006 771 Units 5 amp 6 13 Lord Street Botany NSW 2019 Australia Unit 3 Building D 26 Vestey Drive Mt Wellington Auckland New Zealand Sunbeam Corporation is a division of GUD Holdings Ltd 09 11
18. appropriate speed for the particular mixing task Oven Temperature Guide For your information the following temperature settings are included as a guide These settings may need to be adjusted to suit the individual range Thermostat Settings peace ae 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 11 Care and cleaning Before cleaning your mixer ensure that the power is turned Off at the power outlet then remove the plug Wipe over the outside area of the 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 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 The turntable can be removed for thorough cleaning This should be done occasionally to keep your mixer clean 12 Maintenance Service Your 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 ti
19. ating mixture with shells or rotten eggs 6 To obtain the greatest volume when beating egg whites be sure the bowls and beaters are completely clean and dry before use The smallest amount of grease or water can prevent the whites from aerating 7 Always start mixing at slow speeds gradually increasing to the recommended speed 8 Do not over beat Be careful that you only mix blend mixtures for the specified time When folding do so until just combined Over beating or mixing can cause toughness close texture excessive shrinkage or effect rising Climatic conditions seasonal temperature changes temperature of ingredients and their texture variation all play a part in the required mixing time and the results achieved All recipes have been carefully developed and 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 10 During mixing ingredients may splash to the sides of the bowl Turn the speed control dial to the O position and use a rubber or plastic spatula to scrape the bowl NEVER USE A KNIFE METAL SPOON OR FORK as these can damage the beaters and bowl A light scraping after the addition of each ingredient assists in achieving efficient mixing 15 Helpful hints for a successful dough Step 1 Preparing the yeast For the dry
20. beam Skillet or Frypan Pour about a 3 of a cup of batter into the pan to make each crepe 5 Cook until lightly browned on both sides Sprinkle with lemon juice and sugar Roll up and serve hot Serving suggestion Spread crepes with nutella and sprinkle with chopped banana Roll up and serve warm or cold little and big kids will love these Top cooled crepes with smoked salmon Camembert thinly sliced red onion and snow pea sprouts Roll up and serve with a fresh garden salad Waffles 2 cups self raising flour 2 eggs separated 2 3 cup milk l cup water 90g butter melted 2 tablespoons caster sugar Makes 6 8 1 Preheat waffle maker or waffle iron 2 Place sifted flour egg yolks milk water and butter in the large bowl Mix on MEDIUM 5 until smooth Wash and dry beaters thoroughly 3 Place egg whites into the small bowl and beat on VERY HIGH 11 until soft peaks form Gradually add the sugar and beat until the sugar has dissolved 4 Use a large metal spoon to fold the egg white mixture into the batter 5 Spoon about 1 3 cup of batter into a greased pre heated waffle maker or waffle iron Cook for about 3 minutes or until crisp and golden Repeat with remaining batter 6 Serve with ice cream and flavoured syrup 29 After dinner continued Hazelnut amp Cashew Torte Serves 12 14 4 egg yolks 34 cup nutella 100g dark chocolate melted l cup plain flour 100g hazelnut meal Ye
21. chocolate Mix until well combined 3 Spoon mixture into coffee cups and chill for 3 hours or overnight 4 Top each with whipped cream and dust with chocolate powder before serving Tip To chill quickly place cups into fridge while preparing mousse Passionfruit Cheesecake 250g plain biscuits 125g butter melted 500g cream cheese at room temperature cubed Y cup caster sugar 3 eggs 250ml thickened cream 1 3 cup passionfruit pulp approx 3 passionfruit 1 Grease and line base of a 20cm springform cake tin Serves 10 2 Process biscuits until finely crushed Add melted butter and process until just combined Press crumb mixture into the base and sides of prepared tin Place tin on a baking tray and refrigerate for 30 minutes Preheat oven to 1600C 3 Place cream cheese into the large bowl Mix on HIGH 7 9 until creamy Add sugar and mix for a further 2 minutes Add eggs one at a time beating well between each addition Scrape down sides of bowl if necessary 4 Reduce speed to LOW 1 3 and add cream and Passionfruit Beat until smooth 5 Pour filling into crust and bake for 50 minutes or until firm Cool in oven with door ajar Refrigerate for several hours before serving 3l Kids Treats Fluffy Pikelets Makes about 12 1 cups self raising flour Pinch of salt 1 teaspoon bicarbonate of soda 2 tablespoons sugar 1 egg 1 cups milk 4 5 drops vanilla extract 40g butter or margarine melted
22. ck and creamy 3 Remove bowl from turn table and use a large metal spoon to fold in the triple sifted dry ingredients and vanilla Take care not to over mix as you will lose the air bubbles and the mixture will be flat and tough 4 Spoon the mixture evenly into the prepared tins and bake for about 15 minutes or until the sponge comes away from the sides of the tins 5 Once cooked run a knife around the sides of the cake to loosen the sponge from the tins Gently tap the bottom of the tin and turn out onto a cooling rack Cool completely before filling Serving suggestion When cakes are cool level the top of one cake and spread it with your favourite jam then whipped cream Place remaining cake on top to form one filled cake Decorate top with extra whipped cream fresh berries and sifted icing sugar Fluffy Butter Frosting 250g butter or margarine softened 3 cups icing sugar mixture 2 3 tablespoons milk 1 2 teaspoon vanilla optional 1 Place butter in the large bowl and beat on HIGH 7 9 until light and fluffy 2 Reduce speed to LOW 1 and gradually add remaining ingredients Mix until well combined Cream Cheese Frosting 250g softened cream cheese 60g butter 1 teaspoon vanilla 3 cups icing sugar mixture Place cream cheese butter and vanilla in the large bowl and beat on HIGH 8 until smooth Reduce speed to LOW 1 3 and gradually add the icing sugar mixture Mix until smooth Tip Add 1 4 c
23. cups grape seed canola or light olive oil 1 Place eggs mustard and lemon juice in the small bowl Beat on LOW 1 3 until combined then increase the speed to HIGH 9 Gradually add the oil to the egg mixture in a thin steady stream until all the oil has been incorporated The mixture should be very thick and creamy 2 Season mayonnaise to taste Mayonnaise seasoning ideas Add chopped fresh herbs garlic salt amp pepper chilli mustard lemon or lime juice to mayonnaise to taste Note Virgin olive oil will make your mayonnaise taste bitter Choux Pastry Puffs Makes about 30 80g butter 1 cup water 1 cup plain flour sifted 4 eggs 1 Preheat oven to 220 C Grease two oven slides and line them with baking paper 2 Place butter and water in a medium saucepan and bring to the boil 3 Add flour to butter mixture and beat over heat with a wooden spoon until dough leaves the side of the saucepan 4 Cool slightly Place dough in the large bowl and beat on MEDIUM 5 for 1 minute 5 Add eggs one at a time beating well between each addition until mixture is stiff and shiny Increase speed to HIGH 7 and beat for 1 minute 6 Drop tablespoons of dough onto prepared slides 7 Bake for 15 minutes then reduce heat to 160 C and bake for 35 minutes Remove from oven make a small slit in the side of each puff and return to oven for a further 5 10 minutes Cool fill with sweet or savoury fillings and serve
24. d 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 LOW l3 Folding Kneading doughs pastry bread scones LIGHT MIXING MEDIUM Kneading heavy doughs large quantities 4 6 Beating packet mixes Beating creaming sugar and butter HIGH CREAMING amp BEATING 7 9 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 mixer depending on what stage of the recipe you are working on This is communicated in the recipe section 10 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 extra ingredients begin combining then slowly increase to the
25. done towards the end of the suggested cooking time If cakes start to over brown cover the top loosely with foil Note All ovens are different so cooking times may vary slightly If using a fan forced oven reduce the specified temperature by approximately 20 C REASONS FOR POOR RESULTS Sponge Cakes Shrink Unbalanced ingredients over beating of egg whites sudden changes of temperature opening oven door prematurely or draught when removing from oven Cakes Do Not Rise Mostly due to gross over beating but can also be caused by too hot an oven during the first part of cooking Cakes Sink in the Centre Too much fat raising agent liquid or sugar Too little flour under cooking or slow cooking Mixture Spills Over the Edges Too much batter for size of pan too cool an oven too much sugar too much raising agent Helpful hints for better cake making continued Hard Outer Crust Too much flour too little sugar over mixing too hot an oven Moist Sticky Outside Too much sugar over beating under baking Coarse Crumbly Texture Over beating oven temperature too low Heavy Close Texture Too much fat or sugar over mixing under baking or too hot an oven Fruit Sinks Mixture too soft damp fruit too little flour ingredients not correctly balanced over beating Some Hints on Sponge Making There are basically two methods of sponge making The whole egg method is the simpler but better vol
26. e If you have selected the large 4 4 litre bowl slide the bowl selector to the far right 6a If you have selected the smaller 2 1 litre bowl slide the bowl selector to the far left 6b NN 6a Dough hooks select the two dough j hooks Take the dough hook that amp is hooked at the bottom and has a P lt red coloured band around the top A B of the dough hook illustrated as dough hook A Insert dough hook A into the left hole on the underside of the mixer head the hole is identified by a red dot 6b beside it 5 Take the dough hook that is straight at the bottom illustrated as dough hook B and insert into the remaining hole 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 5 Once you have selected the bowl you wish to use place it on the rotating base Gently rotate the bowl in an anti clockwise direction until it drops into position or is sitting flat a Then rotate the bowl clockwise to lock it into position b The bowl should feel firm with no movement 7 0 Important These attachments have been designed with a safety feature so that they cannot be put in in the incorrect way Using your Caf Series Mixmaster continued 6 Lower the head with the selected attachments either beaters whisks or dough hooks in place into the mixing bowl To do this press the ti
27. eems 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 remove the dough from the bowl and turn it out onto a well floured surface Knead the dough until it is smooth soft to the touch and bounces back when pressed with the tip of your finger Q My yeast did not bubble or foam why A The yeast may be dead or inactive refer to page 16 in which case you will need to replace it Check the use by date and when not using yeast be sure to store it in the fridge Q My dough did not rise why A If the yeast fermented properly you may just need to place the bowl in a warmer position Covering the bowl with plastic wrap then placing it in a sink of warm water may help 17 Helpful hints for better cake making Always have ingredients at room temperature Use a warm bowl in really cold weather rinse it in hot water before drying it thoroughly Add flavouring or essence to the shortening or butter for a different flavour ie vanilla or lemon essence When creaming butter and sugar beat until it is very light and creamy it will be almost white and the sugar has dissolved Add whole eggs one at a time and beat until well combined b
28. etween each addition Eggs should not be cold as they can curdle mixtures If curdling does occur simply proceed with recipe as the mixture should come back together once the dry ingredients are added n our recipes we use self raising flour wherever possible If plain flour is called for it must be used to keep the balance of ingredients correct Divide the flour and the liquid into two portions and add alternately on speed 1 do not over beat f you don t have the exact tin specified in the recipe use one of the suggested options below Remember cooking times and temperatures will vary slightly depending on tin tins used Use 2 x 20cm round sandwich tins or 1 x 28cm x 18cm lamington tin or 1 x 20cm x 7cm deep round cake tin or 1 x standard loaf tin or 1 x 20cm ring tin When using a deep cake tin in place of sandwich tins lower the suggested temperature by approximately 25 C and lengthen the cooking time so cake is cooked when tested with a skewer 18 Care should be taken when substituting a cake tin for a ring tin baba tin or any tin with a funnel as some cake mixtures that have a very high fat content may need the heat supplied by way of the funnel Cooking times and temperatures are meant only as a guide Light cake mixes should spring back when lightly touched and heavier cake mixes should be tested with a skewer Fruit cakes should be tested using a small sharp knife Testing should be
29. everages at home Uncompromising blends of stainless steel brass and die cast alloy characterise the range This combined with advanced technology and functional design guarantee the performance that each product will surpass expectations The Sunbeam Series Mixmaster Bench Mixer is designed with quality die cast metal components and includes many features that make mixing at home easy Features of your Caf Series Mixmaster Attachment eject button The eject button located on the top of the handle releases the beaters dough hooks or whisks for easy cleaning Twin motor 3 way beating action Patent pending twin motor design enables one motor to drive the beaters each turning in opposite directions The second motor drives the bowl thus combined this new technology results MIXMASTI in a more powerful and thorough mixing result cono Variable bowl speed The bowl speed increases and decreases automatically as the beater speed is increased and decreased Off centre head amp beaters The head of the mixer and beaters are positioned off centre to make it easier to add ingredients during mixing Tilt back locking head The head of the mixer tilts back and locks securely into position to allow easy removal 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
30. gar zest and vanilla in the large bowl and beat on HIGH 7 until light and fluffy Add eggs one at a time beating well between each addition 3 Reduce speed to LOW 1 and add sifted flour and milk alternately in two batches Add poppy seeds and mix until just combined 4 Spread mixture into prepared tin and cook for about 50 minutes or until cooked when tested with a skewer 5 Glaze Combine the zest orange juice and sugar in a small saucepan Stir oven a low heat until the sugar has dissolved bring to the boil simmer for 2 minutes 6 Turn cake out on to a cooling rack with a baking tray underneath Use a wooden skewer to poke holes in the top of the cake and then pour the hot syrup over the top Serve warm or at room temperature Pre Dinner Nibbles Fritter Batter Coats 8 12 fritters 1 cup plain flour 3 teaspoons baking powder Pinch of salt 1 egg lo cup milk 1 Sift flour baking powder and salt into the large bowl Add egg and milk and mix on LOW 2 until mixture is smooth about 1 2 minutes 2 Dip your favourite prepared fruit or vegetable into batter and allow excess to drip away Deep fry in hot oil until golden Fritter Filling Ideas Fresh or cooked fruit cheese or oysters Note When deep frying fritters ensure that your oil is very hot Never cook fritters in oil that doesn t sizzle when food is added Mayonnaise 4 egg yolks 1 tablespoon dijon mustard 1 tablespoons of lemon juice 1
31. ith glaze Cool 7 To decorate mix 2 cup icing sugar 20ml water and a few drops of pink food colouring together until smooth Drizzle icing mixture over bun and allow to set Note see Plaited Sweet Loaf for glaze recipe Hot Cross Buns To use this recipe to make hot cross buns divide the kneaded dough into 18 equal portions and roll into balls Place close together on a lined baking tray and mark a cross on each roll with a knife Form crosses by piping a stiff mixture of flour and water over the top of each bun Cover and allow to double in size about 30 minutes Bake in a hot oven at 200 C for 20 30 minutes Brush with glaze while still hot Eat warm with butter Note see Plaited Sweet Loaf for glaze recipe Wholemeal Loaf 1 sachet 7g dry yeast 2 tablespoons sugar 2 cups lukewarm water 30g butter melted 2 cups plain flour 2 cups wholemeal flour 1 teaspoon salt 1 Combine yeast sugar water and butter in the small bowl and allow to stand ina warm place until mixture begins to froth About 10 minutes 2 Insert the dough hooks into the mixer head Place sifted dry ingredients into the large bowl Baking continued 3 Set the speed dial on LOW 1 2 and start mixing Gradually add the yeast mixture Scrape down the sides of bowl with a rubber spatula when necessary Increase speed to MEDIUM 4 and knead for 3 5 minutes 4 Continue the kneading process on MEDIUM 4 until all ingredients are combined
32. king trays with baking paper 2 Place egg whites in the large mixer bowl and mix on VERY HIGH 10 12 until stiff peaks form MAKE SURE YOUR BOWL AND BEATERS ARE VERY CLEAN AND DRY 3 Gradually add the sugar 1 2 tablespoons at a time making sure that the sugar has dissolved between each addition This will take about 8 10 minutes Scrape down the sides of bowl when necessary 4 Reduce speed to LOW 2 and fold in vinegar cornflour rosewater and 3 4 drops of food colouring Mix until well combined 5 Spoon half the mixture onto each tray and spread each into a 23cm disc Bake for 1 hour then turn off heat and allow pavlovas to cool in oven with door ajar 6 Place cream in the large bowl and whip on MEDIUM 6 until soft peaks form 7 Place one pavlova onto a serving plate Spread with half the cream and sprinkle with half the berries Top with other pavlova and decorate with remaining cream and berries After dinner continued Tip If using frozen berries thaw them on absorbent paper to soak up any juices Chocolate Espresso Mousse Cappuccino 160g dark chocolate chopped 1 x 30ml shot espresso cooled 300ml thickened cream whipped cream to serve drinking chocolate powder for dusting 1 Melt chocolate in a heat proof bowl over a saucepan of simmering water cool Serves 4 2 Place espresso and thickened cream in the small bowl Mix on HIGH 10 until soft peaks form Reduce speed to LOW 1 3 and add melted
33. lt button While the button is depressed hold the handle 8 and ease the head of the mixer down 9 A click sound will indicate when the mixer head has locked into position IN MOTOR TECHNOLOGY TILT B BUTTON MIXMASTER Y Using your Mixmaster Bench Mixer 1 With the speed control dial in the Off position plug the power cord into a 230 240 Volt AC power outlet 2 The speed control dial turns the mixer On and Off controling the beater speeds and also the bowl rotation speed Turn the speed control dial to the right or upwards to commence mixing 10 Clearly marked instructions for correct mixing speeds for each type of mixture are shown in the Mixing Guide on page 8 Tip Start mixing at slow speeds 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 MN 10 ee ee ER IOTOR TECHNOLOGY iih Tip When kneading yeast dough s use speed 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 14 of this book 3 When mixing is complete turn the speed control dial to the left or downwards until you have reached the Off position 11 and unplug the cord from the power outlet SS _ TER 1 MOTOR TECHNOLOGY Using your Caf Series Mixmaster contin
34. me you send the mixer to your nearest Sunbeam Appliance Service Centre to ensure efficient correct servicing Storage Keep your 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 mixer after use as the warmth from the motor may cause damage to the power cord Lets talk ingredients Shortening Shortening is any one of the solid fats animal vegetable or a combination of both which are suitable for general cooking purposes Some are more suited than others to particular recipes and are therefore specified Where the term shortening is used select the one most pleasing to your palate Butter Butter is made from approximately 80 milk fat cream and is churned over a period of time to produce a solid butter Butter is used to stabilise texturise and add flavour It is available salted unsalted and clarified Unsalted butter is best for cake baking Clarified butter has had the milk solids and salt removed making it ideal for pastry making as it can be heated to higher temperatures than regular butter Note Margarine can be used as a substitute for butter however it is made from vegetable oils so it may slightly alter the texture of the end result There are various types of margarines avail
35. n a small amount of cold water 5 Pour a little of the remaining syrup into meringue while beating on HIGH 7 Continue beating until very thick Add the butter and nuts continue beating while pouring in the last remaining syrup let run until it is combined 6 Spoon into prepared tin and refrigerate until firm 7 Turn out onto a board and with a sharp knife cut into squares Note Liquid glucose can be bought from health food stores or pharmacies Special Occasions Christmas Cake 24 cups raisins chopped 3 cups sultanas 1 34 cups currants 1 cups glace figs chopped l cup glace cherries halved 1 3 cup golden syrup l2 cup brandy 250ml olive oil 1 cup firmly packed soft brown sugar 5 eggs 1 cups plain flour 1 teaspoon mixed spice 2 tablespoons brandy extra 1 Combine dried fruit syrup and brandy in a bowl mix well Cover and stand overnight 2 Preheat oven to 150 C Grease and line base and sides of a 19cm square cake tin with 3 layers of baking paper 3 Place oil and sugar in the large bowl and beat on HIGH 7 9 until well combined Add eggs one at a time beating well between each addition Add fruit mixture flour and mixed spice and beat on LOW 1 2 until well combined 4 Spread mixture into prepared tin and bake for about 4 hours or until cooked when tested with a knife 5 Remove cake from oven and brush with extra brandy Cover tin with foil and leave to cool in tin upside
36. n bien comprendidas glas dye Lata Yh glablital as su og KK doaulan domas aos tage fd adi ddufiflenaa Yukarda belirtilen g venlik nlemlerinin anla ld ndan emin olunuz Xin ki m ch c rang nh ng bi n ph p l m an to n k tr n du gc hi u r ounbeam s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM MIXMASTER BENCH MIXER Never eject beaters dough hooks or whisks when the appliance is in operation Ensure fingers are kept well away from moving beaters whisks and dough hooks e Ensure that the bowl is secured and locked onto the base of the mixer before commencing mixing Do not unlock or remove the mixing bowl from the base of the mixer whilst 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 mixer whilst the appliance is in operation When using extremely heavy loads the appliance should not be operated for more than 1 minute 30 seconds 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 caref
37. nkle with fresh or frozen berries before baking Serving suggestion Drizzle cup cakes with icing and decorate with edible decorations or sweets Butterfly cakes Cut the tops off the patty cakes and cut each top in half Top cakes with a little custard or thick cream and arrange halves on top as wings Dust with icing sugar Meringues 2 egg whites 90g caster sugar 90g icing sugar sifted 1 Preheat oven to 120 C Grease two oven slides and line with baking paper 2 Place egg whites in the small bowl and beat on HIGH 10 12 until soft peaks form Gradually add sugar beating until it has dissolved 4 Reduce to LOW 1 and add sugar Mix until mixture is thick and glossy 5 Spoon or pipe small meringues onto prepared slides Bake for 10 minutes reduce heat to 100 C and continue cooking for 20 25 minutes Cool in oven with door ajar 6 Sandwich meringues together with melted chocolate or icing optional 33 Kids Treats continued Marshmallows Makes24 2 tablespoons gelatine l cup cold water 2 cups sugar 1 cup boiling water pink food colouring optional cup light toasted desiccated coconut 1 Sprinkle gelatine over cold water and mix to combine 2 Place sugar and boiling water in a large saucepan Stir constantly over low heat until the sugar has dissolved Bring mixture to the boil and stir through gelatine mixture until dissolved Boil uncovered for 10 minutes Cool to room temperature
38. o a large greased bowl turning once to grease top of dough Cover bowl with a light cloth or plastic wrap and allow dough to rise in a warm place until doubled in size 40 50 minutes 20 6 Remove cover from bowl punch dough down fold sides to centre and turn the dough over Remove dough from bowl and place onto a lightly floured surface Lightly knead dough with palms of your hands until smooth and elastic 7 Divide dough in half shape and place in two loaf pans Cover loosely with plastic wrap and allow to rise until doubled in size 30 40 minutes Meanwhile preheat oven to 200 C 8 Bake for 30 minutes or until cooked through Baked loaves sound hollow when tapped with knuckles Variations to this recipe Bread rolls 1 Follow steps 1 6 of Basic White Loaf recipe 2 Divide dough into 12 equal portions and shape into round smooth balls 3 Place balls on baking trays lined with baking paper Cover loosely with plastic wrap and allow to rise until doubled in size 20 40 minutes Meanwhile preheat oven to 200 C 4 Brush balls with egg wash and sprinkle with a mixture of poppy and sesame seeds 5 Bake at 200 C for 15 20 minutes or until cooked through Baked rolls sound hollow when tapped with knuckles Note Egg wash is a mixture of egg yolk and tepid water used to glaze the top of uncooked bakery goods to give a shiny glaze Sesame Rolls 1 Follow steps 1 6 from Basic White Loaf
39. recipe 2 Divide dough into 24 equal portions and shape into round smooth balls Preheat oven to 220 C Baking continued 3 Place balls close together on a baking tray lined with baking paper Cover loosely with plastic wrap and allow to rise in a warm place for about 10 minutes Brush with melted butter and sprinkle with sesame seeds 4 Bake for approximately 20 minutes or until cooked through Baked rolls sound hollow when tapped with the knuckles Variations to this recipe Flat rolls can be made using this recipe After dividing the dough into equal portions and shaping into rounds flatten each round with a rolling pin to about 1 5cm thick Place close together on prepared trays Cover with plastic wrap and allow to rise in a warm place for about 10 minutes Brush with melted butter and sprinkle with sesame seeds Bake for about 20 minutes or until cooked Sultana Loaf Makes 2 loaves 1 sachet 7g dry yeast 2 tablespoons sugar 60g butter or margarine melted 1 cup lukewarm milk 34 cup lukewarm water 4 cups plain flour or bakers flour 2 tablespoons sugar extra 2 tablespoons powdered milk 1 teaspoon salt 1 cup sultanas 1 Combine yeast sugar butter milk and water in the small bowl and allow to stand in a warm place until mixture begins to froth About 10 minutes 2 Insert dough hooks into the mixer head Place sifted dry ingredients including sultanas into the large bowl 3 Set the speed dial on
40. s baking sprinkle an even layer of white or caster sugar onto a large sheet of baking paper and heat the jam to make it easier to spread Immediately after the sponge is removed from the oven turn it out onto the prepared paper and quickly spread the top evenly with jam Make the first roll a tight tuck and use the greaseproof paper to help you handle the hot sponge when rolling It is essential the sponge is rolled quickly and that it is not over cooked or the roll will crack 19 Recipes Baking Tips Goats milk and skim milk can be used in these recipes Margarine and low fat butter can be used in these recipes Basic White Loaf 1 sachet 7g dry yeast 1 tablespoon sugar 1 cup lukewarm water 34 cup lukewarm milk 60g butter melted 4 cups plain flour 1 teaspoon salt 1 Combine yeast sugar water milk and butter in the small bowl and allow to stand in a warm place until mixture begins to froth About 10 minutes 2 Insert dough hooks into the mixer head Place sifted dry ingredients into the large bowl 3 Set the speed dial on LOW 1 3 and start mixing Gradually add the yeast mixture Scrape sides of bowl with a rubber spatula when necessary Increase speed to MEDIUM 4 and knead for 3 4 minutes 4 Continue the kneading process on MEDIUM 4 until all ingredients are incorporated and dough forms a ball Mixture will be wet and sticky Remove dough from bowl using a spatula 5 Transfer dough t
41. sauce mushrooms and bacon into a medium bowl Mix well and season to taste Pipe mixture into pastry puffs and serve warm or cold Brie amp Herb Filling 1 quantity Basic White Sauce Y2 cup chopped fresh herbs 125g brie chopped 1 Place white sauce herbs and brie into a medium bowl Mix until brie has melted and ingredients are combined Pipe mixture into pastry puffs and serve warm or cold After Dinner Sweet Pastry Cream 2 cups milk 1 vanilla bean split and seeds scraped 6 egg yolks 2 3 cup caster sugar 1 3 cup cornflour 1 Place milk vanilla bean and its seeds in a medium saucepan and bring to the boil Remove from heat and remove vanilla bean 2 Place egg yolks sugar and cornflour in the small bowl and beat on MEDIUM 5 6 until thick and pale Gradually beat in the hot milk mixture Return mixture to saucepan and whisk over medium heat until mixture boils and thickens 3 Transfer to a clean bowl and place a piece of plastic wrap onto the surface of the custard to stop a skin forming Cool 4 Pipe mixture into pastry puffs and drizzle with melted chocolate Crepes 1 cups plain flour Pinch of salt 2 eggs 1 4 cups milk 1 tablespoon oil 1 Sift flour and salt into the small bowl 2 Add combined eggs and milk to bowl and beat on LOW 1 until ingredients are moistened Increase speed to MEDIUM 5 and beat well until smooth 3 Mix in oil and allow to stand for 1 hour 4 Grease a heated Sun
42. te Chip Cookies Makes about 30 125g butter softened lo cup firmly packed soft brown sugar Y2 cup caster sugar 1 teaspoon vanilla extract 1 egg 1 cup self raising flour 1 cup choc chips 1 Preheat oven to 180 C Line 3 baking trays with baking paper 2 Place butter sugars and vanilla in the large bowl Mix on LOW 1 2 until the butter starts to break up and combine with the sugars then increase to HIGH 7 and beat until light and creamy Add egg and beat until well combined 3 Reduce to LOW 1 and mix through flour and chocolate chips until combined 4 Roll tablespoons of mixture into balls and place onto baking tray Slightly flatten each with the back of a fork Ensure that the cookies are well spaced to allow for spreading 5 Bake for about 10 13 minutes or until golden Do not overcook Cool on wire racks Quick Cup Cakes Makes 12 60g softened butter or margarine 1 cups self raising flour l cup caster sugar 2 eggs l4 cup milk 1 teaspoon vanilla essence 1 Preheat oven to 220 C and line a 12 cup patty tin with patty cases 2 Place butter sifted flour sugar eggs milk and vanilla into the large bowl Mix on LOW 1 until all ingredients are moistened Increase to MEDIUM 5 and mix until smooth and creamy 3 Divide mixture between patty cases and bake for 12 15 minutes or until cooked when tested with a skewer 4 Allow to cool and decorate as desired Variations to this recipe Spri
43. tter and sugar mixture and then fold 2 tablespoons of poppy seeds through the finished batter 24 Coffee Crumble Cake Fold 2 tablespoons of instant coffee powder through the cake batter before spreading it into the tin Rub 1 tablespoon butter 2 tablespoons plain flour 2 tablespoons sugar l2 teaspoon of cinnamon and 2 tablespoons of instant coffee together with your finger tips Sprinkle this mixture over batter before baking Chocolate Cake Add 60g melted dark chocolate to batter at the same time you add the milk Mix well Marble Cake Divide batter into 3 portions Leave one plain add pink food colour to another and add 2 tablespoons of cocoa s teaspoon bicarbonate of soda and 1 tablespoon milk to the remaining portion Drop spoonfuls of alternate colours into a 20cm ring tin Carefully drop tin on bench a few times to get rid of any air bubbles before baking Berry Cake Sprinkle 2 cups of fresh frozen or canned mixed berries over the top of the cake batter before baking Make sure that canned berries are well drained Baking continued Vanilla Sponge Cake 4 eggs at room temperature separated 2 3 cup caster sugar 1 3 cup custard powder 2 3 cup plain flour sifted 1 teaspoon baking powder Y teaspoon vanilla extract 1 Grease and flour two deep 20cm cake tins Preheat oven to 180 C 2 Place the egg whites and sugar in the large bowl and mix on VERY HIGH 10 12 for about 8 minutes or until very thi
44. ued 4 Hold down the tilt button and ease the head of the mixer back until the mixer head is locked into the tilt back position see diagrams 1 and 2 on page 4 5 To remove the particular attachments either beaters whisks or dough hooks place fingers loosely around the attachments and press the eject button located at the front of the handle 12 Role of the twin motor 3 way beating action Sunbeam launched its 3 way beating action in the late 1920s which revolutionised mixing at the turn of a dial The 3 way beating action is determined by each of the two beaters turning against each other plus then the bowl also rotating Our latest innovation of this historic 3 way beating action has been the introduction of an additional motor into the design One motor is located in the head of the mixer This drives the individual beaters turning each in opposite directions The second motor is located in the base of the neck of the mixer and drives the turntable in turn rotating the bowl against the direction of the outside beater The speed of the bowl rotation is automatically determined depending on the mixing speed selected Therefore as the mixing speed increases so does the speed of the bowl and as the mixing speed is decreased the bowl speed also slows These actions combine to ensure a more powerful and thorough mixing result This twin motor design is patent pending Mixing guide Please keep in min
45. ully 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 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
46. ume can be achieved if the egg whites are separated from the yolks e f you elect to separate the eggs whip the whites until they hold peaks and gradually add the sugar a little at a time beating well between each addition Start with tablespoons of sugar and as the mixture stiffens add it more quickly This process should take about 3 5 minutes Add the yolks to cake mixture by folding in until just combined General Tips Eggs should be at room temperature Use caster sugar as it is finer and will dissolve more quickly Bowl and beaters should be clean dry and free from any fat The fold speed of the mixer will supply the gentle but thorough action necessary to fold in flour Care should be taken to fold through flour only until it is just combined with the egg mixture Always commence mixing on speed 1 Triple sift the flour s and raising agents if using together This will ensure they are well combined and incorporate as much air as possible into the mixture Don t rush the folding process and be sure to fold thoroughly but only until just combined Any unmixed liquid will cause the sponge mixture to be held down Swiss Rolls The sponge mixture must be evenly distributed in the tin Pour it along the length of the tin and then tilt the tin to allow the mixture to run to the edges and corners Take care if spreading the mixture with a spatula as this may press out any incorporated air While the roll i
47. up passionfruit pulp or 1 teaspoon finely grated lemon zest and 1 tablespoon lemon juice to cream cheese frosting for a different flavour 25 Brunch Lunchtime and Afternoon Tea Banana Cake Serves 10 180g butter room temperature chopped 1 cups raw sugar 2 eggs 24 cups self raising flour l5 teaspoon salt 1 teaspoon cinnamon Ye teaspoon nutmeg Y cup buttermilk 1 teaspoon white vinegar 1 teaspoon vanilla essence 1 cups very ripe mashed banana 1 Preheat oven to 180 C Grease and line a 20cm baba pan 2 Place butter and sugar in large bowl and beat on HIGH 7 until light and fluffy Add eggs one at a time beating well between each addition 3 Reduce speed to LOW 1 and add sifted dry ingredients and combined buttermilk vinegar and vanilla in two batches Add bananas and mix until combined 4 Pour mixture into prepared pan and bake for about 40 minutes or until cooked when tested with a skewer 5 Allow cake to cool in pan for 5 minutes before transferring to a wire rack to cool completely 26 Glazed Orange Poppy Seed Cake Serves 8 125g butter softened cup caster sugar 1 tablespoon finely grated orange zest 1 teaspoon vanilla extract 2 eggs 1 cup self raising flour 1 3 cup milk l4 cup poppy seeds Glaze 2 teaspoons finely grated orange zest l1 cup orange juice Ye cup caster sugar 1 Preheat oven to 180 C Grease and line and 20cm round cake tin 2 Place butter su
48. utes 3 Add eggs one at a time beating well between each addition 4 Reduce speed to LOW 1 2 and fold in sifted flour and milk alternately in two batches Mix for 3 4 minutes until cake batter is smooth thick and creamy 5 Spread batter into prepared tin Bake for 30 35 minutes or until cooked when tested with a skewer Note When creaming butter or cream cheese be sure it is at room temperature before you start Set your mixer on LOW speed 1 3 initially and increase the speed as the mixture starts to become creamy 23 Baking continued Variations to this recipe Upsidedown Peach Cake 1 Preheat oven to 180 C Grease and line a 20cm round cake tin 2 Cut four small peaches in half and remove their stones Place halves cut side down in prepared cake tin Sprinkle evenly with 3 tablespoons of white sugar and 20g chopped butter 3 Follow steps 2 4 of the Foundation Butter Cake recipe 4 Spread batter into prepared tin Bake for 40 45 minutes or until cooked when tested with a skewer Allow cake to cool before removing from tin 5 Serve peach side up Variations Fresh pineapple slices mango halves pears or apricots can be used to replace the peaches Well drained tinned fruits such as plums can also be used Serving suggestion Serve wedges of cake with a dollop of thick cream or custard Lemon or Orange Poppy Seed Cake Add the finely grated zest of 1 lemon or 1 orange to the creamed bu
49. utes or until dough is smooth and elastic Transfer 16 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 free form loaves and place on prepared baking trays Alternatively place dough into prepared bread tins 6 For the final rising of the 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 Step 3 The finishing touches To add interest to breads Sprinkle loaves or buns with poppy caraway or sesame seeds before baking Sprinkle loaves with shredded cheese during the last few minutes of baking Drizzle cooled sweet tea rings or buns with icing or dust with icing sugar before serving Glazes e May be brushed over the dough before during or after baking Before Baking For a shiny crust brush with cream or evaporated milk For a glossy crust brush with beaten egg white After Baking e For a matt finish brush with melted butter or margarine For a shiny finish on sweet buns brush Helpful hints for a successful dough continued with warm sieved apricot jam Questions amp Answers Q My mixture s
50. visit our website or call Sunbeam Corporation Ltd Australia www sunbeam com au 1300 881 861 Units 5 amp 6 13 Lord Street Botany NSW 2019 Australia Sunbeam Corporation Ltd New Zealand www sunbeam co nz 050017861232 26 Vestey Drive Mt Wellington Auckland New Zealand 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 IMPORTANT NOTE Sunbeam agrees to replace the motor in the event of the motor developing a fault or defect within the four years after the 12 Month Replacement Guarantee As your Caf Series Mixmaster MX8900 MX8900W needs to be assessed at a Sunbeam authorised service centre it will not be accepted through retail stores If using the Caf Series Mixmaster MX8900 MX8900W for commercial use this motor guarantee is limited to 12 months from the date of purchase COMMERCIAL DESIGN GUARANTEED PERFORMANCE 12 Month Replacement Guarantee In
51. yeast to be activated it needs to ferment To do this place warm milk sugar and the tepid water into a bowl Add dry yeast and mix Stand in a warm place until mixture starts to foam or bubble This process will take about 10 minutes Be sure not to overheat the milk as hot temperatures will kill and deactivate the yeast 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 Step 2 Preparing the dough NOTE Insert dough hooks into the mixer head refer to page 7 1 Place the dry ingredients into the large bowl and position it onto the turntable Set the speed dial on LOW 1 and gradually add the liquid ingredients to the bowl NOTE Use a rubber or plastic spatula to scrape the dry ingredients from the sides of the bowl refer to page 15 SAFETY TIP Do not attempt to feed dough into the dough hooks with your hands spatula or any other utensil while the mixer is plugged into a power outlet or in operation 2 When the ingredients start to form a ball scrape down the sides of the bowl with spatula if necessary and remove your dough SAFETY TIP Do not use the mixer near the edge of a bench or table top where it may fall off 3 Depending on the recipe you may need to knead the dough by hand in addition to using the mixer In this case place dough onto a dry lightly floured surface and knead for about 3 5 min

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