Related Manuals for Sunbeam Mixmaster Professional MX8800
Summary of Contents for Sunbeam Mixmaster Professional MX8800
- Page 1 Mixmaster Professional Twin-motor benchtop mixer Instruction Booklet MX8800 Please read these instructions carefully and retain for future reference.
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Page 2: Table Of Contents
Contents Sunbeam’s Safety Precautions Features of your Mixmaster Professional Using your Mixmaster Professional Role of the Twin-Motor 3-Way Beating Action Mixing Guide Oven Temperature Guide Care and Cleaning of your Mixmaster Professional Lets Talk Ingredients Cookery Tips for Best Results... -
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. • Should you be using a spatula during mixing, ensure that the spatula is kept well away from moving beaters, whisks and dough hooks. -
Page 4: Features Of Your Mixmaster Professional
Features of your Sunbeam Mixmaster Professional 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. - Page 5 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. Stainless steel dough hooks Heavy duty dough hooks take the hard work out of kneading dough and other heavy mixtures.
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Page 6: Using Your Mixmaster Professional
Using your Sunbeam Mixmaster Professional Before using your Mixmaster Professional Before assembling your 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 'tilt' button, located at the top of the neck of the Mixmaster Professional. - Page 7 Using your Sunbeam Mixmaster Professional continued Dough hooks – select the two dough hooks. Take the dough hook that is hooked at the bottom and has a red coloured band around the top of the dough hook – illustrated as dough hook (A).
- Page 8 Using your Sunbeam Mixmaster Professional 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 'tilt' button. While the button is depressed hold the handle (8) and ease the head of the Mixmaster down (9).
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Page 9: Role Of The Twin-Motor 3-Way Beating Action
Using your Sunbeam Mixmaster Professional continued 4.Hold down the 'tilt' button and ease the head of the Mixmaster 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... -
Page 10: 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 10-12 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 11: 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. Thermostat Settings Description of Oven Temperatures °F Cool Very Slow Slow Moderately Slow Moderate Moderately Hot Hot 450... -
Page 12: Care And Cleaning
The turntable can be removed for thorough cleaning. This should be done occasionally to keep your Mixmaster clean. 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. We... -
Page 13: Lets Talk Ingredients
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 14 Lets Talk Ingredients continued You may like to tap the cup or spoon on kitchen benchtop before levelling. If your dry ingredients has any lumps, be sure to remove them or break them up, sifting ingredients prior to mixing will help. Raising Agents Care is essential for best results.
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Page 15: 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 16: 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 17 Helpful Hints for a Successful Dough continued Doughy Tips. Q. My dough hasn’t worked, what went wrong? A. If you over knead or under knead your dough the end result will be tough or spoiled. We suggest to throw the dough out and start again.
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Page 18: 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 19 Helpful Hints for Better Cake Making continued Some Hints on Sponge Making • There are basically two methods of sponge making. The whole egg method is the simpler, but better volume can be achieved if the egg whites are separated from the yolks.
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Page 20: Recipes
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 21 Baking continued Sesame Rolls 1.Follow steps 1 - 5 from ‘Basic White Loaf’ recipe. 2.Preheat oven to 220°C and grease an oven slide. 3.Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured surface. Divide the dough into 24 equal portions and shape into round, smooth balls.
- Page 22 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 23 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 24 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 25 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 26 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 27 Brunch, Lunchtime and Afternoon Tea 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. Combine the first five ingredients in a small bowl and allow to stand in a warm place until mixture begins to froth.
- Page 28 1. Preheat oven to 160°C. Grease and line 2 loaf tins and set aside. 2. Using a Sunbeam food processor or a knife, chop prunes and walnuts. Empty into the large Mixmaster bowl together with the sultanas.
- Page 29 Pre-Dinner Nibbles Fritter Batter Covers 8-12 fritters 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 30 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.
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Page 31: After Dinner
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 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.
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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) 6.Using a spoon fold in the chocolate bits, M&M’s and nuts until combined. 7.Place teaspoonfuls of mixture on trays and bake for 12-15 minutes or until golden. 8.Allow to cool on wire racks. When cooled, the cookies can be sandwiched together with nutella and sprinkled with icing sugar.
- Page 35 Kids Treats (continued) 3.Mix on Low speed (1) for 2 minutes slowly increasing to High speed (7). Leave on High speed for 10 minutes or until the mixture becomes thick and creamy. Add a few drops of your favourite food colouring (optional) and increase speed to Very High (12).
- Page 36 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 Glaze 3 tablespoons sugar...
- Page 37 Special Occasions (continued) CHRISTMAS Christmas Cake 2 cups sultanas 2 cups currants 2 cups raisins (seedless) 100g dried figs or prunes 100g dates cup mixed peel cup almonds cup walnuts 1 cup glazed cherries 125ml sherry 250ml brandy 250ml whisky 250g butter or margarine 250g brown sugar 5 eggs...
- Page 38 Special Occasions (continued) Christmas Shortbread 125g butter or margarine cup castor sugar cups plain flour teaspoon baking powder cup glazed ginger, freshly chopped Melted chocolate Freshly chopped nuts and red glazed cherries 1.Preheat oven to 190°C. Grease and line a 20cm round sandwich tin.
- Page 39 New Zealand (09) 912 0747 Consumer information: 1800 025 059 or www.sunbeam.com.au is a registered Trademark of Sunbeam is a registered Trademark of Sunbeam is a registered Trademark of Sunbeam is a registered Trademark of Sunbeam Corporation Limited. ACN 000 006 771.