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Important Instructions - retain for future use
SAFETY PRECAUTIONS FOR YOUR SUNBEAM PLANETARY MIXMASTER® BENCH MIXER.
Sunbeam are 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:
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.
Before using your Planetary Mixmaster® Bench Mixer for the first time, remove any packaging material and promotional labels or tags. It is recommended to wash the mixing bowl, beater, scraper beater, whisk, dough hook and pouring chute in warm soapy water with a soft cloth. Rinse and dry thoroughly.
Before assembling your Planetary Mixmaster® Bench Mixer, be sure the power cord is unplugged from the power outlet. Position the mixer on a level, dry surface such as a bench top.
The mixer is equipped with a self-resetting safety device which safeguards against overheating the motor with excessive loads. If overheating occurs, the mixer will automatically activate the overheating protection device and switch itself off. Switch the mixer off and unplug it from the power point. Release the mixer head and tilt it back until it is locked into the tilt back position. Let the mixer rest for 30 min.
If the mixing load is too heavy for the selected speed and prevents the attachment from rotating, the mixer will cut-out to prevent damage to the unit. Unplug the mixer and remove some of the mixture from the bowl, working in batches.
Note: When using extremely heavy loads the appliance should not be operated for more than 3 minutes. This does not apply to the recipes detailed in this booklet.
The mixer head must be locked down or the motor will not operate. If the mixer head is tilted upwards during operation, the mixer will automatically stop. This is a safety mechanism to avoid injury.
Please keep in mind that the various mixing tasks and related speeds, listed in the table below, may vary slightly from recipe to recipe. Please refer to it regularly as you develop your understanding of how different ingredients interact when mixing.
SPEED SETTING RANGE | MIXING TASK |
SLOW 1 | KNEADING Doughs (pastry, bread, scones etc.) |
LOW 2 | FOLDING Combining or initial mixing of ingredients Folding |
MEDIUM 3 | LIGHT MIXING Beating – sugar and butter, cake mixes |
HIGH 4-5 | CREAMING & BEATING Whisking – light batters Beating – heavy batters/icing |
VERY HIGH 6-8 | WHIPPING & AERATING Whisking – egg whites/cream |
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 not 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.
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 additional ingredients begin combining then slowly increase to the appropriate speed for the particular mixing task.
For your information, the following temperature settings are included as a guide.
DESCRIPTION OF OVEN TEMPERATURES | Degrees Celsius °C | Degrees Farenheit °F | Gas Mark |
Very Low | 120 | 250 | ½ |
Low | 140-150 | 300 | 1-2 |
Moderately Low | 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.
Please refer to your oven manufactures instruction guide. Also check recipes.
Before cleaning your Sunbeam Planetary Mixmaster®, ensure that the power is turned off at the power outlet, then remove the plug. Wipe over the outside area of the Planetary Mixmaster® 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.
Sunbeam recommends to wash the mixing bowl, scraper beater, beater, whisk and dough hook, in warm soapy water and wipe dry – use a brush if necessary to remove any sticky food particles.
All plastic components deteriorate through prolonged dishwasher use. However, parts of your Planetary Mixmaster® are tolerant to dishwasher use. These include the stainless steel mixing bowl, scraper beater, beater, whisk and dough hook.
Note: Place only on the top rack of the dishwasher.
Your Sunbeam Planetary Mixmaster® should be regularly checked. After approximately four years of domestic use, the grease in the gear compartment should be examined. We suggest at that time you send the mixer to your nearest Sunbeam Appliance Service Centre to ensure efficient, correct servicing.
Keep your Sunbeam Planetary Mixmaster®Bench Mixer in a convenient position on your kitchen bench ready for use at all times. Place the scraper beater, beater, whisk, dough hook and pouring spout 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.
Problem | Possible Cause | What to do |
Motor will not start. | Motor is over-heated. | Unplug and allow motor to cool, (the mixer head should be cool to touch). |
Mixer head is not locked down properly. | Move mixture in mixing bowl to the side of the attachment, to allow the attachment to go all the way into the bowl. | |
Motor is over-heated. | Use of a high speed for a long time. | Switch the mixer off and unplug it from the power point. Release the mixer head and tilt it back until it is locked into the tilt back position. Let the mixer rest for 30 min to allow the motor to cool. |
Mixture too heavy. Mixing quantity too large. | Try mixing in batches and do not operate for more than 3 mins as this may cause over heating' | |
Mixer head does not lock down properly. | Thick mixture is preventing the attachment from going all the way down into the bowl. | Move mixture in mixing bowl to the side of the attachment, to allow the attachment to go all the way into the bowl. |
Attachment is hitting the bowl. | Attachment is not inserted correctly. | Remove the attachment and try inserting again. Refer to the instructions in this booklet if needed. |
Mixing bowl is not locked into the base properly. | Lock bowl into position. Refer to the instructions in this booklet if needed. | |
Mixer is moving on the benchtop. | Chosen speed is too high for the mixture. | Lower the speed or mix in batches. |
Mixture caught up in the attachment. | Scrape down the attachment and continue mixing. | |
Flour or spills on bench top. | Clean and dry benchtop as well as the mixer base. |
Careful and correct measurement of all ingredients is essential for recipe success (particularly when baking). Australian Standard Metric cup and spoon measures are used in all recipes in the book. All cup and spoon measurements should be level.
The following are some hints on measuring ingredients.
When measuring wet ingredients, always use a measuring jug or if measuring small quantities, use a standard metric measuring spoon. Place the measuring jug on a level surface and check the measurement at eye level.
When measuring dry ingredients, always use a standard metric measuring cup or standard metric measuring spoon. Shake gently to ensure there are no air pockets and level the surface with a knife or metal. Never tap the cup on the bench or pack in the ingredients (unless specified); this will give an inaccurate measurement.
Note: crush any lumps, particularly in bicarbonate of soda or sugar before measuring.
When measuring other ingredients, always weigh in grams using metric scales. To ensure an accurate reading, always remember to "tare" the scales back to zero with the empty container before adding any food.
Note: When mixing dough it is recommended that no more than 1300g flour and 750g water are mixed in one batch. Do not operate the mixer under this load for longer than two minutes continuously and allow the mixer to rest before continuing.
To add interest to breads.
Glazes may be brushed over the dough before, during or after baking.
For a shiny crust, brush with cream or evaporated milk before baking; or with warm sieved apricot jam after baking.
For a glossy crust, brush with beaten egg white before baking.
For a matt finish, brush with melted butter or margarine after baking.
Q. My mixture seems a little dry and crumbly. Do I need to add more water?
A. Some flour tends to absorb or require more moisture/liquid, especially on warm or humid days. Add more water, a drop at a time, until a smooth ball/dough is reached.
Q. I added too much water and my dough is very sticky, what can I do?
A. If the dough is smooth without lumps, add a little flour at a time and knead the dough until it is smooth, soft to the touch and bounces back when pressed with the tip of your finger. Dough should not be sticky to touch.
Q. My yeast did not bubble or foam, why?
A. The yeast may be dead or inactive, in which case you will need to replace it. This occurs when the liquid added or the standing position was too hot or too cold. It can also be because the yeast is out of date. If the yeast does not foam, your dough will not rise.
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, and ensuring the area is draft free may help. In winter, your dough will take longer to rise.
Here you can download full pdf version of manual, it may contain additional safety instructions, warranty information, FCC rules, etc.
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