Sunbeam Mixmaster MX7700 Instruction/Recipe Booklet
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Sunbeam Mixmaster MX7700 Instruction/Recipe Booklet

Mixmaster series ii 600 watt twin-motor benchtop mixer
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Mixmaster Series II
600 watt twin-motor benchtop mixer
Instruction/Recipe Booklet
MX7700
Please read these instructions carefully
and retain for future reference.

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Summary of Contents for Sunbeam Mixmaster MX7700

  • Page 1 Mixmaster Series II 600 watt twin-motor benchtop mixer Instruction/Recipe Booklet MX7700 Please read these instructions carefully and retain for future reference.

  • Page 2: Table Of Contents

    Sunbeam’s Safety Precautions Features of your Mixmaster Series II Using your Mixmaster Series II Role of the twin-motor 3-way beating action Mixing Guide Oven Temperature Guide Care and Cleaning Let’s Talk Ingredients Cookery Tips for Best Results Helpful Hints for a Successful Dough...

  • 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. of the recipes in this booklet.

  • Page 4: Features Of Your Mixmaster Series

    The eject button effortlessly releases the beaters or dough hooks for easy cleaning. Twin-motor 3-way beating action Sunbeam’s famous 3-way beating action with patent pending twin-motor technology provides a powerful mixing action and more thorough result. The first motor drives the individual beaters in opposite directions while the second drives the bowl.
  • Page 5 Heavy-duty beaters Designed for optimum mixing and aeration, ideal for creaming butter and sugar, plus mixing heavy cake mixes. Dough hooks Heavy duty 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 Series Ii

    Using your Sunbeam Mixmaster Series II Before using your Mixmaster Series II Before assembling your Sunbeam Mixmaster Series II, be sure the power cord is unplugged from the power outlet and the speed control dial is in the 'O' position.
  • Page 7 Using your Sunbeam Mixmaster Series II (continued) inserted appear to be touching, as they do in the illustration on the right, then they have been inserted incorrectly. Figure 4 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.

  • Page 8: Role Of The Twin-Motor 3-Way Beating Action

    Using your Sunbeam Mixmaster Series II (continued) bowl speed should be set on the 'LO' speed setting. For light mixes requiring maximum mixing performance such as cakes and meringue, the 'HI' bowl speed is recommended as this passes the mixture through the beaters more often for faster results.

  • 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

    Mixmaster to your nearest Sunbeam Appliance Service Centre to ensure efficient, correct servicing. Note: The Sunbeam Mixmaster Series II and the base have been factory oiled and no additional home oiling is necessary. Storage...

  • Page 12: Lets Talk Ingredients

    Lets Talk Ingredients Listed below is a guide regarding some of the ingredients used in the recipes in this book. 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 stabilize, texturize and add flavour.
  • 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. • When creaming butter and sugar beat until light and creamy.
  • 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

    Recipes 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 7g dry yeast 1 tablespoon sugar 1 cup lukewarm water ¾...
  • Page 20 Recipes 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 Recipes continued in size, approximately 20 minutes. Preheat oven to 200°C. 7. Bake for approximately 30 minutes. Baked loaves sound hollow when tapped with the knuckles. Makes 2 loaves. 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.
  • Page 22 Recipes continued 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 the yeast, sugar, water and butter in a small bowl and allow to stand in a warm place until mixture begins to froth.
  • Page 23 Recipes continued Variations to this recipe: Upsidedown Peach cake 1. Preheat oven to 180°C. Grease and line a 20cm round cake tin. 2. Select 4 small peaches. Cut each peach in half and remove their stones. Place cut side down in prepared cake tin. Sprinkle over 3 tablespoons white sugar and 20g chopped butter.
  • Page 24 Recipes continued 4. Spoon the mixture evenly into the prepared tins and bake for approximately 15 minutes or until the sponge comes away from the sides of the pans. 5. Once cooked run a knife around the sides of the cake to loosen the sponge from the pan and gently tap the bottom of the pan, turn out onto a cooling rack.
  • Page 25 Recipes continued GLAZE: 3 tablespoons sugar ¼ cup water 1 teaspoon gelatine 1. Place water and sugar from the apple filling ingredients into a saucepan and dissolve sugar over medium heat. Increase heat and bring to the boil. Add apples and cook until slightly crisp in the centre.
  • Page 26 Recipes continued Banana Cake 180g butter, room temperature, chopped 1 ½ cups raw sugar 2 eggs 2 ¼ cups self raising flour ½ teaspoon salt 1 teaspoon cinnamon ½ teaspoon nutmeg ½ cup buttermilk 1 teaspoon white vinegar 1 teaspoon vanilla essence 1 ½...
  • Page 27 Recipes continued Fritter Batter Covers 8-12 fritters 1 cup plain flour 3 teaspoons baking powder Pinch of salt 1 egg ½ cup milk 1. Sift flour, baking powder and salt into the Mixmaster bowl, add egg and milk and with the bowl speed set on Low, start mixing on Low speed (2) until combined and mixture is smooth, approximately 1-2 minutes.
  • Page 28 Recipes continued Fillings for the Choux Pastry Puffs: Basic White Sauce 40g butter or margarine 40g flour ½ teaspoon salt ¼ teaspoon cayenne pepper 1 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 29 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 30 Recipes continued Hazelnut & Cashew Torte 6 egg whites 4 egg yolks ¾ cup nutella 100g dark chocolate ½ cup plain flour 100g hazelnut meal ½ cup crushed cashews Topping: 250g dark chocolate, chopped 250g cream 100g whole hazelnuts, toasted, skins removed 100g whole cashews, toasted 1.
  • Page 31 Recipes continued Chocolate Espresso Mousse Cappuccino 160g dark chocolate, chopped 1 x 30ml shot espresso, cooled 300ml thickened cream extra whipped cream, to serve 1. Melt chocolate in a bowl over a saucepan of simmering water; cool. 2. Combine cooled espresso and thickened cream in the Mixmaster bowl.
  • Page 32 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 browned on both sides. Note: Suitable to freeze and reheat.
  • Page 33 Recipes continued Chocolate Chip Cookies 125g butter, softened ½ cup firmly packed soft brown sugar ½ cup caster sugar 1 teaspoon vanilla extract 1 egg 1 ¾ cup self raising flour 1 cup choc chips 1. Preheat oven to 180°c. Line 2 baking trays with baking paper.
  • Page 34 Recipes 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 Mixmaster bowl and the bowl speed set on Low, beat egg whites until stiff but not dry, on Very High speed (10- 12).
  • Page 35 Recipes 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. Mix with melted chocolate and spread into a greased and lined baking sheet.
  • Page 36 Recipes continued Hot Cross Buns Dough 1 sachet dry yeast 2 tablespoons sugar 60g butter, melted 1¼ cup lukewarm milk ¾ cup water 4 cups plain flour 2 tablespoons sugar, extra 2 tablespoons powdered milk 1 teaspoon salt 1 cup sultanas Crosses ½...
  • Page 37 Recipes continued Christmas Cake 2¼ cups raisons, chopped 3 cups sultanas 1¾ cup currants 1½ cups glace figs, chopped ½ cup glace cherries, halved cup golden syrup ½ cup brandy 250ml olive oil 1 cup firmly packed soft brown sugar 5 eggs 1¼...
  • Page 39 © Copyright. SUNBEAM CORPORATION LIMITED 2005. (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 0800 786 232 www.sunbeam.com.au is a registered Trademark of Sunbeam Corporation Limited. ACN 000 006 771. © Sunbeam Corporation Limited 2005.

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