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

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
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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

    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...

  • Page 3: Sunbeam's Safety Precautions

    • Turn the mixer off and raise the head before removing the mixing bowl. • When using extremely heavy loads the appliance should not be operated for more than 2 minutes. This does not apply to any of the recipes in this booklet. Sunbeam is very safety conscious when designing • Do not use an appliance for any purpose other and manufacturing consumer products, but it is than its intended use. essential that the product user also exercise care • Do not place an appliance on or near a hot gas when using an electrical appliance. Listed below flame, electric element or on a heated oven.
  • Page 4 Features of your Sunbeam Mixmaster Series II ® Attachment eject button 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. Off-centre mixing head and beaters The head of the mixer and beaters are positioned off-centre to the bowl to make it easier to add ingredients during mixing. 4 litre stainless steel mixing bowl 4 litre stainless steel mixing bowl locks onto the base of the mixer and is designed specifically for mixing regular to large quantities of ingredients.
  • 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. Tilt back and locking head button The head of the mixer tilts back and locks securely into position to allow for easy removal of mixing bowl and attachments. Bowl speed control dial The bowl speed control has the options of high and low allowing you to select the optimal bowl speed for different mixing tasks. Non-slip rubber feet Keep the mixer secure on the bench top during use.
  • Page 6 Using your Sunbeam Mixmaster ® Series II Before using your Mixmaster Series II Inserting attachments ® Before assembling your Sunbeam Mixmaster ® 3a.Take the two beaters, place the Series II, be sure the power cord is oval shaped beater (A) into the unplugged from the power outlet and the left socket, (outer position). speed control dial is in the 'O' position. Place the other beater, with the plastic nodules on the base 1. P ress the ‘tilt' button, located on the (B) into the right socket, (inner neck of the mixer and swing the mixer position), see Figure 2. head up, see Figure 1. The mixer head will lock into this tilt position. Figure 2 Figure 1 3b. Take the two dough hooks, place the...
  • Page 7 Using your Sunbeam Mixmaster Series II (continued) ® the illustration on the right, then they have Figure 6 been inserted incorrectly. Note: Be sure both beaters or dough hooks Figure 4 Press 'tilt' button down and tilt mixer head forward Using your Mixmaster ® Series II click firmly in place, you may need to twist 1. W ith the speed control dial in the 'O' the attachments slightly to engage them in position, plug the power cord into a position prior to pushing them into place. 230-240 volt power outlet. Attachments can only be locked in place if Note: The power indicator light on the speed they are in the correct socket. If only one control dial will now be illuminated. of the attachments will lock in place, the attachments are in the wrong sockets.

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

    Using your Sunbeam Mixmaster ® Series II (continued) speed setting. For light mixes requiring and hold down the ‘beater eject’ button maximum mixing performance such as see Figure 7. cakes and meringue, the 'HI' bowl speed is recommended as this passes the Beater mixture through the beaters more often Eject Figure 7 Button for faster results. For large volumes the bowl speed should be reduced to "LO", particularly in thick mixtures. 2. W hen mixing is complete, turn the speed control dial to the 'O' position and unplug the cord from the power outlet. Note: The indicator light will stay on until power is disconnected from the mixer. 3. H old down the ‘tilt’ button and ease the mixer head back until the mixer head is locked into the tilt back position, see Figure 1. 4. T o remove the particular attachments (either beaters or dough hooks), place...

  • Page 9: Mixing Guide

    Mixing Guide Please keep in mind that the various mixing Please refer to it regularly as you develop tasks and related speeds, listed in the table your understanding of how different below, may vary slightly from recipe to ingredients interact when mixing. recipe. SPEED SETTING RANGE MIXING TASK LOW FOLDING & BLENDING Scones/Pastry Biscuit dough Tea Cakes LIGHT MIXING MEDIUM Sauces & Puddings Custard/Icing Packet Mixes HIGH CREAMING & BEATING Butter & Sugar Cream Cheese Heavy Batters VERY HIGH WHIPPING & AERATING Cream Egg Whites & Meringues Marshmallow NOTES: For most recipes, it is better to begin When mixing larger quantities you may need...

  • 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. Thermostat Settings DESCRIPTION OF Degrees Celcius °C Degrees Farenheit °F Gas Mark OVEN TEMPERATURES Very Slow ½ Slow 140-150 Moderately Slow Moderate Moderately hot Very Hot Note: I f using fan forced ovens be sure to turn the temperature down by 20°C. Also check recipes at the back of this booklet.

  • Page 11: Care And Cleaning

    Care and Cleaning Note: The Sunbeam Mixmaster Before cleaning your Sunbeam Mixmaster ® ® Series II Series II, ensure the power is turned off at and the base have been factory oiled and no the power outlet, then remove the plug. additional home oiling is necessary. Wipe over the outside area of the mixer and Storage base with a dampened cloth and polish with Keep your Sunbeam Mixmaster Series II in ® a soft dry cloth. a convenient position on your kitchen bench Wipe any excess food particles from the ready for use at all times. Place the beaters power cord. and dough hooks into the bowl (storage of Wash the mixing bowl, beaters and dough beaters and dough hooks in a drawer with hooks in warm soapy water and wipe dry. other kitchen equipment may cause damage). Give special attention to the nylon button Note: Never wind the power cord around the area on the beater - use a brush if necessary motor after use as the warmth of the motor to remove sticky food particles. The stainless may cause damage to the power cord. steel mixing bowl, beaters and dough hooks may also be placed and washed in the dishwasher. Maintenance Service Your Sunbeam Mixmaster Series II should ®...

  • Page 12: Let's Talk Ingredients

    Lets Talk Ingredients Yeast Listed below is a guide regarding some of the ingredients used in the recipes in this book. A raising agent used in doughs. Yeast is a microscopic living organism that grows Butter rapidly in suitable warm, moist conditions. Butter is made from approximately 80% milk The yeast plant feeds on sugar and expels fat (cream) and is churned over a period of carbon dioxide which expands the gluten time to produce a solid (butter). Butter is framework. When foaming yeast do not allow used to stabilize, texturize and add flavour. the water temperature to exceed 40°C, as Butter may be salted or unsalted, it is best to this will kill the yeast. A 26˚C - 30˚C, draft use unsalted butter for cake baking. Clarified free area is most suitable for the growth of butter has the milk solids and salt removed, yeast during the rising process. Both Dry which is ideal for pastry making as it can be Yeast and fresh Compressed Yeast may be heated to higher temperatures than regular used in the recipes included in this book. butter. (NB. 7g of dry yeast is equivalent to 20g of compressed yeast). Note: Margarine can be used as a substitute for butter. It is made from vegetable oils, Substitutes therefore it may alter the end result. There If you find it necessary to substitute are various types of margarines, some of ingredients in a recipe, check the following these are butter-margarine blends and fat alternatives: reduced.
  • Page 13 Lets Talk Ingredients (continued) Measuring Ingredients Raising Agents Careful and correct measurement of all Care is essential for best results. Check ingredients is essential for recipe success. for and crush any lumps, particularly in Australian Standard Metric cup and spoon bicarbonate of soda, before measuring. measures are used in all recipes in the book. Cheese and Breadcrumbs All cup and spoon measurements should be Pack grated cheese and soft breadcrumbs level. into the cup pressing lightly to obtain best • One metric tablespoon is equal to 20mls. results. • One metric teaspoon is equal to 5mls. Fats and Oils • One liquid cup measurement is equal to 250mls. The simplest method to measure butters, margarines and shorting is to cut or The following are some hints on measuring spoon the required amount from the block ingredients. or container and then weigh it using Wet Ingredients metric scales. Place the measuring jug on a level surface and check the measurement at eye level.

  • Page 14: Cookery Tips For Best Results

    Cookery Tips for Best Results 1. Before starting, read the recipe 8. D o not over beat. Be careful that you only completely. mix/blend mixtures until the recommended time specified in your recipe. Fold in 2. R efrigerated ingredients, ie butter and dry ingredients only until just combined. eggs should be at room temperature before Always use the low speed. At any stage of mixing begins. Set these ingredients out mixing, over beating can cause toughness, ahead of time. close texture, lack of rising or excessive 3. B efore starting your recipe preheat oven shrinkage. Climatic conditions, seasonal to baking temperature recommended in temperature changes, temperature of the recipe. ingredients and their texture variation from 4. A ssemble all ingredients and utensils area to area all play a part in the required near the mixer. mixing time and the results achieved. 5. T o eliminate the possibility of shells or 9. A ll recipes have been kitchen tested, but deteriorated/off eggs in your recipe, break should you find it necessary to vary the eggs into a separate container first, then...

  • Page 15: Helpful Hints For A Successful Dough

    Helpful Hints for a Successful Dough Step 1: Preparing the yeast Safety Tip: Do not use the mixer near the edge of a bench or table top where it may For the dry yeast to be activated it needs to fall off. ferment. To do this place warm milk, sugar and the tepid water into a bowl, add dry yeast 3. D epending on what recipe you are making, and mix. Stand in a warm place until mixture generally you will need to add manual starts foaming ie bubbles. This process will kneading to your dough. Place dough onto take approximately 10 minutes. Be sure not a well floured work bench or surface and to overheat the milk. As hot temperatures will knead until dough is smooth and elastic. kill and deactivate the yeast. This should take approximately 3-5 minutes. Step 2: Preparing the dough 4. A fter kneading place dough into a large Note: Ensure dough hooks are in place (refer well greased mixing bowl. Place the bowl to page 4).
  • Page 16 Helpful Hints for a Successful Dough (continued) Step 3: The finishing touches Doughy Tips. Q. I followed the recipe, however I’m finding To add interest to breads that my mixture is dry and crumbly. Do I • S prinkle loaves or buns with sesame, need to add more water? poppy, or caraway seeds before baking. A. Your mixture may be dry and crumbly for • T op loaves with shredded cheese during several reasons. One common problem is the last few minutes of baking. that flour tends to absorb or want more • D rizzle sweet tea rings or buns with an moisture/liquid, especially on a warm icing sugar when cooled.

  • Page 17: Helpful Hints For Better Cake Making

    Helpful Hints for Better Cake Making • C ooking times and temperatures are • A lways have ingredients at room temperature. Warm the bowl to be used in meant only as a guide. Light mixtures really cold weather. should spring back when lightly touched and heavier cake mixes should be tested • A dd flavouring and essences to the using a wooden skewer. Fruit cakes should shortening for a better flavour. be tested using a small sharp knife. This • W hen creaming butter and sugar beat should be done towards the end of the until light and creamy. suggested cooking time. • A dd whole eggs one at a time and beat until egg is absorbed. Eggs should not be Reasons for Poor Results cold as they can curdle mixtures.
  • Page 18 Helpful Hints for Better Cake Making (continued) Heavy, Close Texture • T riple sift the flours. This will incorporate as much air as possible into the flours. Too much fat or sugar, over mixing, under baking, or too hot an oven. • D on’t rush the folding in, use either a large metal spoon or even your clean Fruit Sinks hand. Mixture too soft, damp fruit, too little flour, ingredients not correctly balanced, over Swiss Rolls beating. • T he sponge mixture must be evenly distributed. A better result will be Some Hints on Sponge Making achieved if the mixture is poured along • T here are basically two methods of the tin and the tin tilted to allow the...

  • Page 19: Recipes

    Recipes Tips allow to rise in a warm place until doubled in size. About 30-40 minutes. Preheat • G oats milk and skim milks can be used in oven to 200°C. these recipes. 7. B ake for approximately 30 minutes. Baked • M argarine’s and low fat butter’s can also be loaves sound hollow when tapped. used in these recipes. Variations to this recipe: Basic White Loaf 1 sachet 7g dry yeast Breadsticks 1 tablespoon sugar 1. F ollow steps 1 - 5 from ‘Basic White Loaf’ 1 cup lukewarm water recipe. ¾ cup lukewarm milk 2. P unch down, fold sides to centre and turn 60g butter, melted the dough over. Knead on a lightly floured surface. Cut the dough into 8 portions and 4 cups plain flour in each portion cut 1cm length slices.
  • Page 20 Recipes continued Sesame Rolls Sultana Loaf Makes 2 loaves 1. F ollow steps 1 - 5 from ‘Basic White Loaf’ 1 sachet (7g) dry yeast recipe. 2 tablespoons sugar 2. P reheat oven to 220°C. Line a baking tray 60g butter or margarine, melted with baking paper. 1¼ cup lukewarm milk 3. P unch down, fold sides to centre and turn ¾ cup water the dough over. Knead on a lightly floured 4 cups plain flour or bakers flour surface. Divide the dough into 24 equal 2 tablespoons sugar, extra portions and shape into round, smooth 2 tablespoons powdered milk balls. 1 teaspoon salt 4. P lace close together onto the prepared 1 cup sultanas tray and brush with melted butter and sprinkle with sesame seeds. 1. C ombine the first five ingredients in a small 5. C over with plastic wrap and allow to rise bowl and allow to stand in a warm place in a warm place for approximately 10...
  • Page 21 Recipes continued Glaze: in size, approximately 20 minutes. Preheat oven to 200°C. 3 tablespoons sugar 7. B ake for approximately 30 minutes. Baked ¼ cup water loaves sound hollow when tapped with the 1 teaspoon gelatine knuckles. Makes 2 loaves. Place water, sugar and gelatine into a small Tip: If dough is too wet, while mixer is saucepan. Stir over medium heat until sugar kneading slowly sprinkle about a tablespoon has dissolved, approximately 2 minutes. at a time of flour until mixture is smooth and moist but not wet. Dough should be slightly Chelsa bun sticky, soft and elastic. 1. R oll out the dough onto a floured surface into a 60cm X 30cm rectangle, about Variations to this recipe: 2cm thick. Sprinkle with ½ cup mixed The sweet yeast dough can be used to make dried fruit or 1 green apple, peeled and various sweet bakery goods such as the chopped. plaited sweet loaf, Chelsa bun or hot cross buns. 2. T ake the longest side and roll to form the shape of a swiss roll.
  • Page 22 Recipes continued Wholemeal Loaf Variations to this recipe: 1 sachet (7g) dry yeast This dough can be used to make bread rolls, breadsticks, and as a basis for other 2 tablespoons sugar wholemeal bakery goods. See variations for 2 cups lukewarm water ‘Basic White Loaf’ recipes. 30g butter, melted Note: Grain bread flour mix can be used as a 2 cups plain flour substitute for plain and wholemeal flours. 2 cups wholemeal flour Foundation Butter Cake 1 teaspoon salt 125g butter or margarine, softened 1. C ombine the yeast, sugar, water and ½ teaspoon vanilla extract butter in a small bowl and allow to stand ¾ cup caster sugar in a warm place until mixture begins to 2 eggs froth. About 10 minutes. 2 cups self raising flour 2. I nsert the dough hooks into the mixer 1 cup milk head (refer to page 4). Place sifted dry ingredients into the mixing bowl.
  • Page 23 Recipes continued Variations to this recipe: Chocolate Cake 60g dark chocolate - melted and added at Upsidedown Peach cake the same time as the milk from the recipe 1. P reheat oven to 180°C. Grease and line a above and mix well into the cake batter 20cm round cake tin. before baking. 2. S elect 4 small peaches. Cut each peach Marble Cake in half and remove their stones. Place cut side down in prepared cake tin. Sprinkle Divide batter into 3, leave one plain, add pink over 3 tablespoons white sugar and 20g food colour to second portion and 2 tablespoons chopped butter. of cocoa, teaspoon bicarbonate of soda and 1 tablespoon milk to the remaining cake batter. 3. F ollow steps 2 - 4 from the ‘Foundation Drop spoonfuls of alternate colours into a 20cm Butter Cake’ recipe. ring tin. 4. S poon into cake tin. Level and bake for 40-45 minutes or until cooked when Berry Cake tested with a skewer. Allow cake to cool...
  • Page 24 Recipes continued 4. S poon the mixture evenly into the 250g softened cream cheese prepared tins and bake for approximately 60g butter 15 minutes or until the sponge comes 1 teaspoon vanilla away from the sides of the pans. 3 cups icing sugar mixture 5. O nce cooked run a knife around the sides Place cream cheese, butter and vanilla in of the cake to loosen the sponge from the the mixing bowl and with the bowl speed set pan and gently tap the bottom of the pan, on High start mixing on High speed (8) until turn out onto a cooling rack. Allow to cool smooth. Reduce speed to 1; gradually add before using. the icing sugar mixture and mix until smooth. Serving suggestion: Spread over cooled cake. When cake is cool, cut and spread the base Tip: To make passionfruit frosting add ¼ cup with your favourite jam and top with firmly passionfruit pulp or to make lemon frosting, whipped cream. Place one sandwich on top add 1 teaspoon finely grated lemon rind and of the other to make 1 cake. Top with sifted 1 tablespoon lemon juice. icing sugar or use more whipped cream and Cinnamon and Apple Tea Ring top with fresh berries.
  • Page 25 Recipes continued GLAZE: 7. P unch down, fold sides to centre and turn the dough over. Knead dough on a lightly 3 tablespoons sugar floured surface until soft and smooth. Cut ¼ cup water in half and roll dough out into a rectangle, 1 teaspoon gelatine approximately 30x20cm. 1. P lace water and sugar from the apple 8. S poon apple mixture along the long side filling ingredients into a saucepan and of the dough and roll up tightly, Swiss Roll dissolve sugar over medium heat. Increase fashion, from the wide end. heat and bring to the boil. Add apples and 9. E ase the roll into a greased ring tin and cook until slightly crisp in the centre. join ends. Cover, and allow to rise for DO NOT ALLOW APPLE PIECES TO approximately 40-50 minutes. Preheat LOOSE SHAPE. Add cinnamon and oven to 200°C. vanilla. Stir in dissolved cornflour, and 10. B ake for approximately 30-35 minutes or cook for a further minute until mixture until golden brown. Remove from the tin thickens. Remove from heat and allow to and glaze while still warm.
  • Page 26 Recipes continued Banana Cake Glazed Orange Poppy Seed Cake Serves 10 Serves 8 180g butter, room temperature, chopped 125g butter, softened 1 ½ cups raw sugar ¾ cup caster sugar 2 eggs 1 tablespoon finely grated orange rind 2 ¼ cups self raising flour 2 eggs ½ teaspoon salt 1 cup self raising flour 1 teaspoon cinnamon cup milk ½ teaspoon nutmeg 1 teaspoon vanilla extract ½ cup buttermilk ¼ cup poppy seeds 1 teaspoon white vinegar Glaze 1 teaspoon vanilla essence 2 teaspoons orange zest 1 ½ cups very ripe mashed banana ½ cup orange juice 1. Preheat oven to 180°c. Grease and line a ½ cup caster sugar 20cm baba pan. 1. Preheat oven to 180°c. Grease and line 2. Using the mixing bowl with the bowl and 20cm cake tin. speed set on High, beat butter and sugar 2. Using the mixing bowl with the bowl on High speed (7) until well combined.
  • Page 27 Recipes continued Fritter Batter Choux Pastry Puffs Covers 8-12 fritters Makes approx 30 1 cup plain flour 80g butter 3 teaspoons baking powder 1 cup water Pinch of salt 1 cup plain flour, sifted 1 egg 4 eggs ½ cup milk 1. P reheat oven to 220°C. Grease and line oven slides. 1. S ift flour, baking powder and salt into the mixing bowl, add egg and milk and with 2. P lace butter and water in a saucepan and the bowl speed set on Low, start mixing on bring to the boil. Low speed (2) until combined and mixture 3. S tir in flour. Cook stirring until dough is smooth, approximately 1-2 minutes. leaves the side of the saucepan. 2. D ip your favourite prepared fruit or 4. C ool slightly. Place mixture in the mixing vegetable into batter and deep fry bowl and beat for 1 minute on Medium...
  • Page 28 Recipes continued Fillings for the Choux Pastry Puffs: Mushroom and Bacon Filling 1 x 250g tin mushrooms, well drained and Basic White Sauce finely chopped 40g butter or margarine 2 rashers cooked bacon, ham or proscuitto 40g flour finely chopped ½ teaspoon salt 1. M ix together the white sauce, mushrooms ¼ teaspoon cayenne pepper and bacon in a small bowl until well 1 cup milk combined. Pipe into pastry puffs and serve hot or cold. 1. M elt butter or margarine in a saucepan, but do not boil. Note: The white sauce is nice too, with freshly chopped mixed herbs and brie. 2. R emove from heat, add flour, salt and pepper, stir until smooth. Do not brown. Sweet Pastry Cream 3. A dd milk all at once. Stir until sauce boils 2 cups milk...
  • Page 29 1 tablespoon oil 90g butter, melted 1. S ift flour and salt into the mixing bowl. 2 tablespoons caster sugar 2. A dd combined eggs and milk and with 1. Preheat waffle maker or waffle iron. bowl speed set on Low, start mixing on 2. Using the mixing bowl with the bowl Low speed (1). Increase speed to Medium speed set on High add the sifted flour, (5) and beat well to remove any lumps. egg yolks, milk, water and butter and start 3. M ix in oil and allow to stand for 1 hour. mixing on Medium speed (5) until smooth. 4. G rease heated Sunbeam Skillet or Frypan. Transfer to a large bowl. Wash and dry Pour about a of a cup of batter into the bowl and beaters. pan to make each crepe. 3. Using the cleaned mixing bowl and with 5. C ook quickly until lightly brown. Turn and the bowl speed set on Low, beat egg brown other side. Sprinkle with lemon whites on Very High speed (11) until soft juice and sugar. Roll and serve hot. peaks form then gradually add the sugar and beat until the sugar is dissolved. Serving suggestion: 4. Fold the egg white mixture into the batter.
  • Page 30 Recipes continued Hazelnut & Cashew Torte Two Tier Pavlova with Mixed Berries Serves 10 6 egg whites 6 egg whites 4 egg yolks 1 ½ cups caster sugar ¾ cup nutella 3 teaspoons vinegar 100g dark chocolate 1 ½ tablespoons cornflour ½ cup plain flour 2 teaspoons rosewater 100g hazelnut meal red food colouring (optional) ½ cup crushed cashews 600ml thickened cream 300g fresh or frozen mixed berries Topping: 250g dark chocolate, chopped 1. Preheat oven to 120°c. Line two baking trays with baking paper. 250g cream 2. Ensure the mixing bowl is thoroughly 100g whole hazelnuts, toasted, skins cleaned, set bowl speed on High and beat removed egg whites on Very High speed (11) until 100g whole cashews, toasted stiff. 1. Preheat oven 160°C. Grease and line 3. Gradually add the sugar, 1-2 tablespoons 20cm round cake tin.
  • Page 31 Recipes continued Chocolate Espresso Mousse Cappuccino Passionfruit Cheesecake Serves 10 Serves 4 250g plain biscuits 160g dark chocolate, chopped 125g butter, melted 1 x 30ml shot espresso, cooled 500g cream cheese, room temperature, 300ml thickened cream cubed extra whipped cream, to serve 250ml thickened cream 3 eggs 1. Melt chocolate in a bowl over a saucepan ½ cup caster sugar of simmering water; cool. cup passionfruit pulp (approx 3 2. Combine cooled espresso and thickened passionfruit) cream in the mixing bowl. With the bowl speed set on High start mixing on High 1. Grease and line base of a 20cm speed (10) until thickened. Reduce to Low springform. speed (1) and add melted chocolate until 2. Blend or process biscuits until fine. Place just combined. biscuit crumbs and melted butter in a 3. Spoon mixture into stainless cups or other bowl; mix well until combined. Press small coffee cups and chill for 3 hours or crumb mixture into the base and sides of overnight. a prepared pan. Place on a baking tray 4. To serve spoon whipped cream over and refrigerate for 30 minutes.
  • Page 32 1. P reheat oven to 180°C. Grease, line start mixing on Low speed (1-2) until baking trays. combined. 2. U sing the mixing bowl and with the bowl 2. I ncrease to Medium speed (5) and beat speed set on Low, cream together butter for 1-2 minutes until smooth. and sugar on Medium speed (6). 3. F old in melted butter on Low speed (1). 3. A dd egg and beat well. Place spoonfuls onto a hot Sunbeam 4. R educe to Low speed (1) and add vanilla, Frypan and cook until browned on both currants and coconut. sides. 5. O n Low speed (1) fold in flour and salt Note: Suitable to freeze and reheat. in two portions, until mixture is well combined. Serving suggestions: 6. S pread cornflakes onto a piece of paper Serve pikelets hot or cold.
  • Page 33 Recipes continued Chocolate Chip Cookies Quick Cup Cakes Makes approx 30 Makes 12 125g butter, softened 60g butter or margarine ½ cup firmly packed soft brown sugar 1¼ cups self raising flour ½ cup sugar ½ cup caster sugar 2 eggs 1 teaspoon vanilla extract ¼ cup milk 1 egg 1 teaspoon vanilla essence 1 ¾ cup self raising flour 1. P reheat oven to 220°C and place patty 1 cup choc chips cases into patty tins and set aside. 1. Preheat oven to 180°c. Line 2 baking 2. U sing the mixing bowl and bowl speed set trays with baking paper. on Low, place all ingredients into the bowl 2. Place butter, sugars and vanilla in the and beat until combined, start mixing mixing bowl. With the bowl speed set on on Low speed (1), slowly increasing to High start mixing on Low speed (1-2) until Medium speed (5). the butter starts to break up and combine 3. P lace spoonfuls of batter into the patty with the sugars, then increase mixing cases and bake for 12-15 minutes.
  • Page 34 Recipes continued Meringues Marshmallows Makes 24 pieces 2 egg whites 2 tablespoons gelatine 90g caster sugar ½ cup cold water 90g icing sugar 2 cups sugar 1. P reheat oven to 120°C. Grease two oven 1 cup boiling water slides with baking paper. pink food colouring (optional) 2. U sing the mixing bowl and the bowl speed ¾ cup light toasted desiccated coconut set on Low, beat egg whites until stiff but 1. Sprinkle gelatine over cold water; gently not dry, on Very High speed (10-12). stir through. Place sugar and boiling 3. O n Very High speed (10-12) add caster water in a large saucepan. Stir over a sugar gradually, beating well. low heat until the sugar has dissolved. 4. R educe to Low speed (1) and fold in icing Bring mixture to the boil; stir in gelatine sugar. Mix until stiff and shiny. mixture. Boil mixture, uncovered, over 5. U sing a star shaped nozzle, pipe small a medium heat, for 10 minutes. Cool to meringues onto the prepared slide. If room temperature.
  • Page 35 Recipes continued Serving suggestion: 4. Continue boiling syrup until brittle threads form when tested in a small amount of Marshmallow’s are great served in hot cold water. chocolates or coffee. They are a fun afternoon treat for the kids and can be used 5. Pour in a little of the remaining syrup into to make rocky road. meringue while beating on High speed (7). Continue beating until very thick. Add the Rocky Road butter and nuts, continue beating while For rocky road combine some mixed nuts, pouring in the last remaining syrup, let and dried fruit and marshmallows. Mix with run until it is combined. melted chocolate and spread into a greased 6. Spoon into prepared tin and refrigerate and lined baking sheet. Set in the fridge if until firm. it’s a hot day. Cut into slices and serve. 7. Turn out onto a board and with a sharp Nougat knife, cut into squares. 2 cups sugar Note: Liquid glucose can be bought from 1 cup liquid glucose health food stores or pharmacies. ¼ cup honey Pinch of salt ¼ cup water 2 egg whites 1 teaspoon vanilla 40g butter, melted 100g blanched almonds, lightly toasted 1. Grease and line a 28 x 18cm lamington tin.
  • Page 36 Recipes continued Hot Cross Buns Makes 18 4. Continue the kneading process until all ingredients are incorporated and dough Dough forms a ball. 1 sachet dry yeast 5. Place dough in a greased bowl, turning 2 tablespoons sugar once to grease top of dough. Cover, and 60g butter, melted let rise in a warm place until doubled in 1¼ cup lukewarm milk size (40-50 minutes). ¾ cup water 6. Preheat oven to 220°C and grease a 4 cups plain flour baking tray. 2 tablespoons sugar, extra 7. Punch down, fold sides to centre and 2 tablespoons powdered milk turn the dough over. Remove the dough from the bowl and place onto a well 1 teaspoon salt floured surface. Lightly knead dough 1 cup sultanas with the palm of your hands until smooth Crosses and elastic. Divide dough into 18 equal ½ cup plain flour portions and shape into round, smooth balls. ¼ cup water 8. Position the dough balls closely together Glaze...
  • Page 37 Recipes continued Christmas Cake Festive Shortbread 2¼ cups raisons, chopped 250g butter 3 cups sultanas 2 tablespoons maple syrup 1¾ cup currants cup caster sugar 1½ cups glace figs, chopped 2 cups plain flour ½ cup glace cherries, halved ½ cup corn flour cup golden syrup 100g choc melts, melted ½ cup brandy 1. Preheat oven to 200°c. Grease and line 250ml olive oil two baking trays. 1 cup firmly packed soft brown sugar 2. In the mixing bowl and with the bowl 5 eggs speed set on Low, cream the butter, syrup 1¼ cups plain flour and sugar on Medium speed (4-6) until 1 teaspoon mixed spice combined. 2 tablespoons brandy, extra 3. Add the flours and mix on Low speed (2- 3) until the mixture is combined well. 1. Combine fruit, syrup and brandy in a bowl; 4. Turn the mixture out onto a floured mix well. Cover, stand overnight. surface and lightly knead to combine. 2. Preheat oven to 150°c. Grease and line Press dough out to a 2cm thickness and base and sides of a 19cm square cake tin using your favourite festive cutter, cut into with 3 layers of baking paper.
  • Page 38 Notes...
  • Page 39 12 months of purchase (3 months commercial use) due to faulty materials or manufacture, we will replace it for you free of charge. Should you experience any difficulties with In Australia you are entitled to a your appliance, please phone our customer replacement or refund for a major failure and service line for advice on 1300 881 861 in for compensation for any other reasonably Australia, or 0800 786 232 in New Zealand. foreseeable loss or damage. You are also Alternatively, you can send a written claim entitled to have the goods repaired or to Sunbeam at the address listed below. replaced if the goods fail to be of acceptable On receipt of your claim, Sunbeam will quality and the failure does not amount to seek to resolve your difficulties or, if the a major failure. appliance is defective, advise you on how Should your appliance require repair or to obtain a replacement or refund. service after the guarantee period, contact Your Sunbeam 12 Month Replacement your nearest Sunbeam service centre. Guarantee naturally does not cover misuse For a complete list of Sunbeam’s authorised...
  • Page 40 Sunbeam Corporation Limited 2011. ABN 45 000 006 771 Units 5 & 6, 13 Lord Street Botany NSW 2019 Australia Unit 3, Building D 26 Vestey Drive Mt Wellington Auckland New Zealand Sunbeam Corporation is a division of GUD Holdings Ltd. 8/11...

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