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TIMER
• For accurate control on recipes that require
precise timing, the timer counts up as
it mixes to 14 minutes, 59 seconds.
MIXING LIGHT
• The mixing light is always on when
mixing to illuminate ingredients inside
the bowl to see progress as it mixes.
BEATER IQ
• Mixer detect the type of beaters inserted,
and automatically adjusts the speed range to
work smarter no matter what you're mixing.
• When dough hooks are detected,
the mixer adjusts speeds 1-9 to a
lower range to maxmize torque.
• When scraper beaters or balloon whisks
are detected, the mixer automatically adjusts
speeds 1-9 to offer a wider range of speeds
to maxmize speed at the upper end.
EJECT
• Pull up the trigger loop to eject
beaters easily and mess free.
STORAGE CASE
• Contains all attachments with the
mixer itself clipping in on top.
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Care & Cleaning
For safety, eject attachments before cleaning.
MOTOR BASE
To clean the main mixer housing, wipe with
a soft, damp cloth then dry thoroughly.
Wipe any excess food particles from
the power cord. Do not immerse.
CLEANING AGENTS
Do not use abrasive scouring pads or
cleaners on main mixer housing, as they
may scratch the surface. Use only a soft
cloth, dampened with warm soapy water.
DISHWASHER
The scraper beaters, dough hooks and
whisk attachments can be washed in the
dishwasher on a standard wash cycle.
STORAGE
Always unplug the mixer from the
power outlet before storage.
Cord can either be wrapped around the
handle cut-out for storage, or stowed in
the storage box with the attachments.
Recipes
Peanut Butter, Choc Chip &
Pretzel Cookies
Makes 30
1½ cups (185g) all-purpose flour
1 teaspoon salt
¾ teaspoon baking soda
½ teaspoon baking powder
½ cup (125g) unsalted butter, softened
1 cup (280g) crunchy peanut butter, room temp
¾ cup (165g) super fine sugar
½ cup (110g) firmly packed brown sugar
1 egg, at room temperature, lightly beaten
1 teaspoon vanilla extract
1 cup (175g) semisweet chocolate chips
2
⁄
cup (50g) chopped mini pretzels
3
30 whole mini pretzels, extra
1. Preheat oven to 350°F/180°C (325°F/160°C
fan-forced). Line two large baking
sheets with parchment paper.
2. Sift flour, salt, baking soda and
baking powder into a bowl.
3. Place butter and peanut butter in a mixing bowl.
Beat ingredients using the scraper beaters on
speed 5 for 2 minutes, or until pale and creamy.
4. Add sugars. Slowly increase speed to 5, and
beat for 2 minutes, or until pale and fluffy.
5. Add egg and vanilla. Mix on low speed 1 for
about 30 seconds, or until just combined.
6. Add flour mixture. Mix on speed 1 for
30 seconds, or until just combined.
7. Add choc chips and chopped pretzels. Mix on
speed 1 for 20 seconds or until just incorporated.
8. Roll a tablespoon of cookie dough into a ball.
Place onto prepared baking sheets about 2in
(5cm) apart. Top each cookie with a whole
pretzel, lightly pressing pretzel into mixture
and slightly flattening cookie dough. Bake
for 12-15 minutes, or until cookies are golden.
Allow to stand on trays for 5 minutes, then
transferring to a wire rack to cool completely.
Repeat with remaining cookie dough.
Buttercream Frosting
Makes icing for a 9in (22cm) cake
½ cup (125g) unsalted butter, chopped, softened
1½ cups (185g) powdered sugar, sifted
1-2 tablespoons milk (optional)
1. Place butter into a mixing bowl. Beat
ingredients using scraper beaters on speed
6 for 5 minutes, or until pale and fluffy.
2. Gradually add sugar, one tablespoon
at a time, and continue to beat on
speed 6 until mixture is fluffy.
3. Adjust thickness of the frosting with milk, if
required. Spread onto the cooled butter cake.
TIPS
To tint the frosting, first add food colouring and mix
in thoroughly until the desired colour is achieved.
If the frosting is not smooth enough, add just
enough milk to obtain the desired consistency.
Variations
Chocolate
Add ¼ cup (25g) Dutch processed
unsweetened cocoa powder with the icing
sugar. Use only 1 tablespoon of milk.
Chocolate Hazelnut
Reduce butter to ½ cup (75g) and beat
with
⁄
cup (150g) chocolate hazelnut
2
3
spread. Use only 2 teaspoons of milk.
Lemon
Omit milk. Add 2 teaspoons finely grated lemon
rind and 1½ tablespoon fresh lemon juice.
Orange or lime can be used instead of lemon.
Passionfruit
Increase icing sugar to 2 cups. Substitute milk
for 3 tablespoons fresh passionfruit pulp.
Maple & Cinnamon
Add ½ teaspoon ground cinnamon. Replace
milk with 1½ tablespoon maple syrup.
Cream Cheese
Omit milk. Substitute half the butter with
½ cup (125g) chopped softened cream cheese.
Beat butter and cream cheese until pale and
fluffy, then add powdered sugar as per recipe.
9
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