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Sunbeam MX001 Instruction/recipe Booklet

Er with torque contsunbeam mixmaster electronic benchtop mixrol instruction/recipe booklet mx001.

 
Mixmaster
Electronic benchtop mixer
with torque control
Instruction/Recipe Booklet
MX001
Please read these instructions carefully
and retain for future reference.
Next page ->

Summary of Contents

  • Page 1

    Mixmaster Electronic benchtop mixer with torque control Instruction/Recipe Booklet MX001 Please read these instructions carefully and retain for future reference.

  • Page 2: Table Of Contents

    Contents Sunbeam’s Safety Precautions Features of your Mixmaster Using your Mixmaster Rotation of Mixing Bowls Mixing Guide Oven Temperature Guide Care and Cleaning Let’s Talk Ingredients Cookery Tips for Best Results Helpful Hints for a Successful Dough Helpful Hints for Better Cake Making...

  • Page 3: Sunbeam's Safety Precautions

    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. • Do not remove the mixing bowl from the base of the Mixmaster whilst mixer is in use.

  • Page 4

    The eject button effortlessly releases the beaters or dough hooks for easy cleaning. 3-way beating action Sunbeam’s famous 3-way beating action rotates the bowl, and individual beaters in opposite directions for thorough mixing and better aeration. Off-centre head and beaters...

  • Page 5

    Special ‘V - groove’ beaters Specially designed for optimum mixing and aeration. Dough hooks Heavy duty steel dough hooks take the hard work out of kneading dough and other heavy mixtures. 12 speed control dial 12 speed electronic torque control motor maintains the selected speed regardless of the mixing load.

  • Page 6: Using Your Mixmaster

    Using your Sunbeam Mixmaster Before using your Mixmaster Before assembling your Sunbeam Mixmaster, be sure the power cord is unplugged from the power outlet and the speed control dial is in the OFF position. 1. Press the ‘head locking’ button, located under the head of the Mixmaster.

  • Page 7

    Using your Sunbeam Mixmaster (continued) Note: Be sure both beaters or dough hooks click firmly in place, you may need to twist the attachments slightly to engage them in position prior to pushing them into place. 4. Depending on the amount of ingredients...

  • Page 8: Rotation Of Mixing Bowls

    Using your Sunbeam Mixmaster (continued) 3. When mixing is complete, turn the speed control dial to the OFF position and unplug the cord from the power outlet. 4. Hold down the ‘head locking’ button and ease the Mixmaster head back until the mixer head is locked into the tilt back position (See Figures 1 and 2 on page 4).

  • Page 9: Mixing Guide

    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. SPEED SETTING RANGE MEDIUM HIGH VERY HIGH 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...

  • Page 10: Oven Temperature Guide

    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. Description of Oven Temperatures Cool Very Slow Slow Moderately Slow Moderate Moderately Hot Very Hot Note: If using fan forced ovens be sure to turn the temperature down by 20-30°C.

  • Page 11: Care And Cleaning

    The heat- resistant glass bowls may be washed in the dishwasher. Maintenance Service Your Sunbeam Mixmaster should be regularly checked. After approximately four years of domestic use, the grease in the gear compartment should be examined (commercial use after two years).

  • Page 12

    Lets Talk Ingredients Listed below is a guide regarding some of the ingredients used in the recipes in this book. Shortenings The word, shortening, is a term used to describe any one of the solid fats (animal, vegetable or a mixture) which is suitable for general use.

  • Page 13

    Lets Talk Ingredients (continued) Measuring Ingredients Careful and correct measurement of all ingredients is essential for recipe success. Australian Standard Metric cup and spoon measures are used in all recipes in the book. All cup and spoon measurements should be level.

  • Page 14: Cookery Tips For Best Results

    Cookery Tips for Best Results 1. Before starting, read the recipe completely. 2. Refrigerated ingredients, ie butter and eggs should be at room temperature before mixing begins. Set these ingredients out ahead of time. 3. Before starting your recipe preheat oven to baking temperature recommended in the recipe.

  • Page 15: Helpful Hints For A Successful Dough

    Helpful Hints for a Successful Dough Step 1: Preparing the yeast For the dry 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 foaming ie bubbles.

  • Page 16

    Helpful Hints for a Successful Dough (continued) Step 3: The finishing touches To add interest to breads • Sprinkle loaves or buns with sesame, poppy, or caraway seeds before baking. • Top loaves with shredded cheese during the last few minutes of baking. •...

  • Page 17: Helpful Hints For Better Cake Making

    Helpful Hints for Better Cake Making • Always have ingredients at room temperature. Warm the bowl to be used in really cold weather. • Add flavouring and essences to the shortening for a better flavour. • Add the sugar to the softened shortening and beat until the colour lightens slightly;...

  • Page 18

    Helpful Hints for Better Cake Making (continued) 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 •...

  • Page 19

    Recipes – Baking Tips • Goats milk and skim milks can be used in these recipes. • Margarine’s and low fat butter’s can also be used in these recipes. Basic White Loaf 1 sachet dry yeast 1 tablespoon sugar 1 cup lukewarm water cup lukewarm milk 60g butter, melted 4 cups plain flour...

  • Page 20

    Baking continued Sesame Rolls 1.Follow steps 1 - 5 from ‘Basic White Loaf’ recipe. 2.Preheat oven to 220°C. Line a baking tray with baking paper. 3.Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured surface.

  • Page 21

    Baking continued Plaited sweet loaf 1.Follow steps 1 - 5, from ‘Sultana Loaf’ recipe. 2.Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured surface with well floured hands, until smooth, soft and elastic. Cut dough in half and roll out one half on a floured surface and shape into a 60cm x 30cm rectangle, about 2cm thick.

  • Page 22

    Baking continued 4.Continue the kneading process at Medium speed (4) until all ingredients are combined and the dough forms a ball. The dough will be soft and sticky. Remove dough from bowl using a rubber spatula. 5.Place dough in a greased bowl, turning once to grease top of dough.

  • Page 23

    Baking continued Lemon or Orange Cake Add the rind of one lemon or orange into the cake batter, and or with the addition of butter and sugar and fold 2 tablespoons of poppy seeds into the cake batter makes an interesting and tasty cake.

  • Page 24

    Icings, Fillings, Frostings and Creams Fluffy Butter Frosting cup butter or margarine 4 cups pure icing sugar pinch salt 3-4 tablespoons milk teaspoon vanilla 1.Place all ingredients into the small Mixmaster bowl and on Low speed (1-2), mix until all ingredients are well combined, creamy, light and fluffy in texture.

  • Page 25

    Low speed (2-3). Increase speed to Medium (4-6) and beat well to remove any lumps. 3.Mix in oil. Allow to stand for 1 hour. 4.Grease heated Sunbeam Skillet. Pour about a of a cup of the batter into the pan to make each crepe.

  • Page 26

    Brunch, Lunchtime and Afternoon Tea continued Cinnamon and Apple Tea Ring continued… DO NOT ALLOW APPLE PIECES TO LOOSE SHAPE. Add cinnamon and vanilla. Stir in dissolved cornflour, and cook for a further minute until mixture thickens. Remove from heat and allow to cool. 2.

  • Page 27

    Brunch, Lunchtime and Afternoon Tea continued Carrot, Prune and Sultana Cake 4 eggs cups caster sugar cup vegetable oil cups plain flour 2 teaspoons bicarbonate of soda 2 teaspoons baking powder teaspoon salt 2 teaspoons cinnamon teaspoon mixed spice teaspoon nutmeg juice and grate rind of a lemon or orange 6-8 large prunes, pitted &...

  • Page 28: Pre-dinner Nibbles

    Pre-Dinner Nibbles Fritter Batter 1 cup plain flour 3 teaspoons baking powder Pinch of salt 1 egg cup milk 1.Sift flour, baking powder and salt into the small Mixmaster bowl, add egg and milk and beat on Low speed (2), until combined and mixture is smooth, approximately 1-2 minutes.

  • Page 29

    Pre-Dinner Nibbles (continued) Fillings for the Choux Pastry Puffs: Basic White Sauce 2 tablespoons butter or margarine 2 tablespoons flour teaspoon salt teaspoon cayenne pepper cup milk 1.Melt butter or margarine in a saucepan, but do not boil. 2.Remove from heat, add flour, salt and pepper, stir until smooth.

  • Page 30

    Low speed (1). Increase speed to Medium (5) and beat well to remove any lumps. 3.Mix in oil and allow to stand for 1 hour. 4.Grease heated Sunbeam Skillet or Frypan. Pour about a of a cup of batter into the pan to make each crepe.

  • Page 31

    After Dinner (continued) Hazelnut & Cashew Torte 6 egg whites 4 egg yolks cup nutella 100g dark chocolate, melted cup plain flour 100g hazelnut meal cup crushed cashews Topping: 250g dark chocolate melted 250g cream heated 100g whole hazelnuts, toasted, skins removed 100g whole cashews, toasted 1.Preheat oven 160°C.

  • Page 32

    3.Soften gelatin in water, dissolve in hot strawberry mixture. Cool slightly. 4.Place into a Sunbeam food processor and process until smooth. Allow to cool. 5.Using the small Mixmaster bowl, whisk chilled cream on Very High speed (10-12) until thick.

  • Page 33: Kids Treats

    2.Increase to Medium speed (5) and beat for 1-2 minutes until smooth. 3.Fold in melted butter on Low speed (1). Place spoonfuls onto a hot Sunbeam Frypan and cook until bubbled and have turned brown. Note: Suitable to freeze and reheat.

  • Page 34

    Kids Treats (continued) Chocolate Chip Cookies 125g butter or margarine cup white sugar cup brown sugar 2 eggs 1 teaspoon vanilla essence cups plain flour 1 teaspoon salt 1 teaspoon bicarbonate of soda 1 cup peanuts (raw) 1 cup choc chips (dark) 1 cup M&M’s (optional) 1.Preheat oven to 170°C and grease baking trays.

  • Page 35

    Kids Treats (continued) Meringues 2 egg whites 90g caster sugar 90g icing sugar 1.Preheat oven to 120°C. Grease two oven slides with baking paper. 2.Using the small Mixmaster bowl, beat egg whites until stiff but not dry, on Very High speed (10-12).

  • Page 36

    Kids Treats (continued) Serving suggestion: Marshmallow’s are great served in hot chocolates or coffee. They are a fun afternoon treat for the kids and can be used to make rocky road. Rocky Road For rocky road combine some mixed nuts, and dried fruit and marshmallows.

  • Page 37: Special Occasions

    Special Occasions EASTER Hot Cross Buns Dough 1 sachet dry yeast 2 tablespoons sugar 60g butter, melted cup lukewarm milk cup water 4 cups plain flour 2 tablespoons sugar, extra 2 tablespoons powdered milk 1 teaspoon salt 1 cup sultanas Crosses cup plain flour cup water...

  • Page 38

    Special Occasions (continued) CHRISTMAS Christmas Cake cups raisons, chopped 3 cups sultanas cup currants cups glace figs, chopped cup glace cherries, halved cup golden syrup cup brandy 250ml olive oil 1 cup firmly packed soft brown sugar 5 eggs cups plain flour 1 teaspoon mixed spice 2 tablespoons brandy, extra 1.Combine fruit, syrup and brandy in a bowl;...

  • Page 39

    © Copyright. SUNBEAM CORPORATION LIMITED 2004. (INCORPORATED IN N.S.W.) A.C.N. 000 006 771 Sunbeam Corporation is a division of GUD Holdings Ltd. For more information or advice on this or any other Sunbeam appliance, visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.

  • Page 40

    Consumer Hotline Australia 1800 025 059 New Zealand (09) 912 0747 www.sunbeam.com.au is a registered Trademark of Sunbeam Corporation Limited. ACN 000 006 771. © Sunbeam Corporation Limited 2004.

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