Related Manuals for Sunbeam Mixmaster MX003
Summary of Contents for Sunbeam Mixmaster MX003
- Page 1 Mixmaster ® Electronic benchtop mixer with 3-way beating action Instruction Booklet MX003 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 benchtop mixer Using your Mixmaster benchtop mixer 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... -
Page 3: Sunbeam's Safety Precautions
This does not apply to any of the recipes in this • Ensure long hair is tied back and young children booklet. are not near moving bowl. 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 are flame, electric element or on a heated oven. -
Page 4: Features Of Your Mixmaster Benchtop Mixer
Features of your Sunbeam Mixmaster benchtop mixer Attachment eject button 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 The head of the Mixmaster benchtop mixer and beaters are positioned off-centre to the bowl to make it easier to add ingredients during mixing. Tilt back head The head of the Mixmaster benchtop mixer tilts back and lockssecurely into position to allow for easy removal of mixing bowls and attachments. Glass mixing bowls 3.5 and 1.6 litre mixing bowls are ideal for mixing large or small quantities of ingredients. Dishwasher safe The glass bowls, beaters and dough hooks are dishwasher safe for easy cleaning. - 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. Non-slip rubber feet Keep the mixer secure on the bench top during use.
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Page 6: Using Your Mixmaster Benchtop Mixer
Using your Sunbeam Mixmaster benchtop mixer Before using your Mixmaster benchtop mixer – Beaters for creaming butter and sugar, Before assembling your Sunbeam Mixmaster mixing cake mixes and whisking cream and benchtop mixer, be sure the power cord is egg whites. unplugged from the power outlet and the – Dough hooks for kneading dough and other speed control dial is in the OFF position. heavy mixtures. 3. Insert selected attachment; 1. Press the ‘head tilting’ button, located Beaters – Take the two beaters, at the back of the Mixmaster benchtop place the oval shaped beater (A) mixer. While the button is depressed into the socket marked with the ease the head of the Mixmaster benchtop symbol ( ). Likewise, place the square mixer back, see Figure 1. The Mixmaster shaped beater (B) into the socket marked benchtop mixer head will lock into this tilt with the symbol ( ). See Figure 3. position, see Figure 2. Figure 3 Figure 1... - Page 7 Using your Sunbeam Mixmaster benchtop mixer (continued) Note: Be sure both beaters or dough hooks Figure 6 click firmly in place, you may need to twist Press tilting the attachments slightly to engage them in button in and position prior to pushing them into place. tilt mixer head 4. Depending on the amount of ingredients forward required for mixing, select bowl size by placing the turntable into either of the two holes on the base of the Mixmaster benchtop mixer stand, see Figure 5. Figure 7 Figure 5 Small bowl selected Using your Mixmaster benchtop mixer 1. With the speed control dial in the OFF position, plug the power cord into a 230-240 volt power outlet. 2. Use the speed control dial to turn the Mixmaster benchtop mixer ON and OFF Large bowl selected and to control the mixing speeds.
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Page 8: Rotation Of Mixing Bowls
Using your Sunbeam Mixmaster benchtop mixer (continued) 3. When mixing is complete, turn the speed Figure 8 Eject control dial to the OFF position and unplug Button the cord from the power outlet. 4. Press in ‘head tilting’ button and ease the Mixmaster benchtop mixer head back until the mixer head is locked into the tilt back position (See Figures 1 and 2 on page 4). 5. To remove the particular attachments (either beaters or dough hooks), place fingers loosely around the attachments and hold down the ‘eject button’ see Figure 8. Rotation of Mixing Bowls Note: To prevent overmixing the rotation The mixing bowls rotate by means of the plastic button on the tip of the beater making of the bowl may slow down and in some contact with the bowl and the mixture instances stop, depending on the consistency passing through the beaters. of the mixture. It is unnecessary for the bowl to rotate continuously throughout mixing. -
Page 9: Mixing Guide
Mixing Guide Mixing Guide Please keep in mind that the various mixing Please refer to it regularly as you develop 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 tasks and related speeds, listed in the table your understanding of how different below, may vary slightly from recipe to ingredients interact when mixing. -
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 benchtop Before cleaning your Sunbeam Mixmaster benchtop mixer, ensure the power is turned mixer and the turntable have been factory off at the power outlet, then remove the plug. oiled and no additional home oiling is necessary. Wipe over the outside area of the Mixmaster benchtop mixer and turntable with a Storage dampened cloth and polish with a soft dry Keep your Sunbeam Mixmaster benchtop cloth. Wipe any excess food particles from mixer in a convenient position on your the power cord. Wash the mixing bowls, kitchen bench ready for use at all times. beaters and dough hooks in warm soapy Place the beaters and dough hooks into the water and wipe dry. Give special attention bowl (storage of beaters and dough hooks in to the nylon button area on the beater - use a drawer with other kitchen equipment may a brush if necessary to remove sticky food cause damage). particles. The glass bowls may be washed in Note: Never wind the power cord around the the dishwasher. motor after use as the warmth of the motor Maintenance Service may cause damage to the power cord. Your Sunbeam Mixmaster benchtop mixer 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). We suggest at that time you send the Mixer to your nearest Sunbeam Appliance Service Centre to ensure efficient, correct servicing. -
Page 12: Lets 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 Shortenings rapidly in suitable warm, moist conditions. The word, shortening, is a term used to The yeast plant feeds on sugar and expels describe any one of the solid fats (animal, carbon dioxide which expands the gluten vegetable or a mixture) which is suitable framework. When foaming yeast do not allow for general use. Some are more suited than the temperature to exceed 46°C, as this others for particular recipes and are therefore will kill the yeast. A 26°C - 30°C, draft free specified. Where the term shortening is used, area is most suitable for the growth of yeast select the one most pleasing to your palate. during the rising process. Both Dry Yeast and It is possible to mix or substitute according fresh Compressed Yeast may be used in the to your requirements. Examples include recipes included in this book. (NB. 7g of Cotton seed oil and soybean. dry yeast is equivalent to 20g of compressed yeast). 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. Butter may be salted or unsalted, it is best to use unsalted butter for cake baking. Clarified butter has the milk solids and salt removed, which is ideal for pastry making as it can be heated to higher temperatures than regular butter. - 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. Fats and Oils All cup and spoon measurements should be The simplest method to measure butters, level. margarines and shorting is to cut or spoon One metric tablespoon is equal to 20ml. the required amount from the block or One metric teaspoon is equal to 5ml. container and then weigh it using metric One liquid cup is equal to 250ml. scales. For oil use a liquid measuring cup. The following are some hints on measuring Do not weigh oil. ingredients. Wet Ingredients Place the liquid measuring jug on a level surface and check the measurement at eye level. Dry ingredients Use a standard metric measuring cup and spoon to measure out dry ingredients. After filling, level off cup or spoon with a knife.
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Page 14: Cookery Tips For Best Results
Cookery Tips for Best Results 1. Before starting, read the recipe 8. Do not overbeat. Be careful that you only completely. mix/blend mixtures for the recommended time specified in your recipe. Fold in 2. Refrigerated ingredients, i.e. 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. Before starting your recipe preheat oven to shrinkage. Climatic conditions, seasonal baking temperature recommended in the temperature changes, temperature of recipe. ingredients and their texture variation from 4. Assemble all ingredients and utensils near area to area all play a part in the required the mixer. mixing time and the results achieved. 5. To eliminate the possibility of shells or 9. All 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 ingredients or the size of the tin etc. allow add to the mixture. for a variation in cooking time. Always 6. When mixing egg whites, be sure the test for doneness in baked foods before bowls and beaters are thoroughly cleaned removing from the oven or the cooking and dried as even the smallest amount of appliance. -
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. After kneading place dough into a large and mix. Stand in a warm place until mixture well greased mixing bowl. Place the bowl starts foaming i.e. bubbles. This process will well greased mixing bowl. Place the bowl take approximately 10 minutes. Be sure not in a warm, draft-free area and cover with a to overheat the milk as hot temperatures will light cloth until the dough doubles in size. kill and deactivate the yeast. 4. Plunge fist into the centre of the risen dough to punch out excess air. Fold outer Step 2: Preparing the dough edges into the centre and turn dough onto Note: Ensure dough hooks are in place (refer a lightly floured board for shaping. Place to page 4). dough into tins for baking, or cut and 1. Place the dry ingredients into the shape dough for making buns, rolls, etc. - Page 16 Helpful Hints for a Successful Dough (continued) Step 3: The finishing touches Doughy Tips. Q. My dough hasn’t worked, what went To add interest to breads wrong? • Brush loaves or buns with a little water or A. If you over knead or under knead your milk and sprinkle with sesame, poppy, or dough the end result will be tough. Also, caraway seeds before baking. you may have to de-activated the yeast • Top loaves with shredded cheese during the (see pg 13) last few minutes of baking. Q. I followed the recipe, however I’m finding • Drizzle sweet tea rings or buns with an that my mixture is dry and crumbly. Do I icing when cooled. need to add more water? Glazes A. One common problem is that flour tends • May be brushed over the dough at any time to absorb or want more moisture/liquid, before, during or after baking.
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Page 17: Helpful Hints For Better Cake Making
Helpful Hints for Better Cake Making • Always have ingredients at room • Cooking times and temperature are meant temperature. only as a guide. Light mixtures should spring back when lightly touched and • Add flavouring and essences to the heavy mixtures, fruit cake and the like, shortening for a better flavour. should be tested with a skewer toward the • Add the sugar to the softened shortening end of the suggested cooking time. and beat until the colour lightens slightly; Reasons for Poor Results there’s no need to beat until the sugar is dissolved. Sponge Cakes Shrink • Add whole eggs one at a time and beat Unbalanced ingredients, overbeating of egg until egg is absorbed. Eggs should not be whites, sudden changes of temperature or cold as they can curdle mixtures. draught when taking from the oven. • In our recipes we will use self-raising flour Cakes Do Not Rise wherever possible. If plain flour is called Mostly due to gross overbeating, but can also for, it must be used to keep the balance of be caused by too hot an oven during the first ingredients correct. - Page 18 Helpful Hints for Better Cake Making (continued) Heavy, Close Texture • The liquid should always be hot when folded through the sponge mixture. This Too much fat or sugar, over mixing, under starts the sponge cooking on the table, baking, or too hot an oven. so it is essential to have the oven in Fruit Sinks readiness. Mixture too soft, damp fruit, too little flour, • Don’t rush the folding in and be sure the ingredients not correctly balanced, over liquid is evenly folded through the mixture. beating. Any unmixed liquid will cause the sponge to be held down where the liquid lies. Some Hints on Sponge Making • There are basically two methods of sponge Swiss Rolls making. The whole egg method is the • The sponge mixture must be evenly simpler, but better volume can be achieved distributed. A better result will be achieved if the egg whites are separated from the if the mixture is poured along the tin and yolks.
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Page 19: Recipes Baking
Recipes – Baking Basic Pizza Dough Supreme Pizza Makes 2 large pizzas Makes 2 large pizzas 2 teaspoons (7g packet) dry yeast 1 quantity basic pizza dough 1 teaspoon sugar ¼ cup pizza sauce ¾ cup luke warm water 2 cups pizza cheese 2 cups plain flour ¼ cup finely chopped fresh basil ½ teaspoon salt ½ onion, thinly sliced 2 tablespoons olive oil 1 small red capsicum, thinly sliced 100g button mushrooms, thinly sliced 1. Combine the yeast, sugar and water in a 100g shaved ham, torn jug; stir to combine. Cover mixture and ¼ cup pitted olives place in a warm area for about 10 minutes until the mixture has a foamy surface. 1. Prepare basic pizza dough according to 2. Insert dough hooks into the mixer head recipe. (refer to page 4). Place flour and salt in 2. Preheat oven to very hot (240°C/220°C the large Mixmaster benchtop mixer bowl. fan-forced). 3. Add olive oil. Mix on Low speed (1-2), 3. Spread pizza sauce over bases. Sprinkle gradually adding yeast mixture. Continue with half of the cheese. Top with remaining on Low speed for about 2 minutes or ingredients and sprinkle with remaining until mixture comes together. It may be... - Page 20 Baking (continued) Potato and Rosemary Pizza Sweet Choc Hazelnut Pizza Makes 2 large pizzas Makes 2 large pizzas 1 quantity basic pizza dough 1 quantity basic pizza dough ½ cup chocolate hazelnut spread, at room 1 tablespoon olive oil temperature 1 clove garlic, crushed ½ cup hazelnuts, coarsely chopped Salt and pepper, to taste Strawberries and ice cream to serve 2 cups pizza cheese 200g new potatoes, very thinly sliced 1. Prepare basic pizza dough according to 1 tablespoon finely chopped fresh rosemary recipe. 2. Preheat oven to moderately hot 1. Prepare basic pizza dough according to (200°C/180°C fan-forced). recipe. 3. Spread chocolate hazelnut spread evenly 2. Preheat oven to very hot (240°C/220°C over pizza bases. Sprinkle with hazelnuts. fan-forced). 4. Cook pizza, for about 10 minutes or until 3. Combine olive oil and garlic in a small bases are golden. bowl. Using the back of a spoon, spread 5. Serve immediately topped with oil mixture evenly over pizza bases. Season strawberries and ice cream.
- Page 21 Baking (continued) Foundation Butter Cake speed (7-9). 125g butter or margarine, softened Variations to this recipe: 4 drops vanilla extract Upsidedown Peach cake ¾ cup caster sugar 1. Preheat oven to 180°C. Grease and line a 2 eggs 20cm round cake tin. 2 cups self raising flour 2. Cut 4 peaches in half and remove their 1 cup milk stones. Place cut side down in prepared 1. Preheat oven to 180°C. Grease and line a cake tin. Sprinkle over 3 tablespoons white 20cm round cake tin or similar. sugar and 20g chopped butter. 2. Using the small Mixmaster benchtop mixer 3. Follow steps 2 - 4 from the ‘Foundation bowl, break up butter on Medium speed Butter Cake’ recipe. (5-6), add vanilla, sugar and cream on 4. Spoon into cake tin. Level and bake for high speed (7-8) until light and creamy. 40-45 minutes or until cooked when tested Approximately 2 minutes. with a skewer. Allow cake to cool before 3. Add eggs one at a time beating well removing from cake tin. between each addition. 5. Serve peach side up. Makes 1 cake.
- Page 22 Baking (continued) Lemon or Orange Cake Classic Sponge Cake Add the rind of one lemon or orange into Serves 8 the cake batter, and or with the addition of 1 cup wheaten cornflour butter and sugar and fold 2 tablespoons of 1 teaspoon cream of tartar poppy seeds into the cake batter makes an ½ teaspoon bicarbonate of soda interesting and tasty cake. 4 eggs Coffee Crumble ¾ cup caster sugar Mix in 2 tablespoons of instant coffee 300ml thickened cream, whipped powder into the cake batter. On top of the cake batter sprinkle with a mixture of 1 1. Preheat oven 180°C. Grease and line tablespoon butter, 2 tablespoons plain flour, bases of two 22cm round cake pans. 2 tablespoons sugar, ½ teaspoon of cinnamon Sift the cornflour, cream of tartar and and 2 tablespoons of instant coffee. bicarbonate of soda together twice. 2. Using the small Mixmaster benchtop Chocolate Cake mixer bowl, beat eggs and sugar on high 60g unsweetened chocolate - melted and speed (9-10) until thick and creamy. added at the same time as the milk from Using a large metal spoon, gently fold in the recipe above and mix well into the cake sifted flour mixture until combined. Divide...
- Page 23 Baking (continued) White Chocolate Cheesecake Serves 8 150g plain sweet biscuits 75g butter, melted 2 x 250g packets cream cheese, room temp ½ cup caster sugar 1 teaspoon vanilla extract 150g white chocolate melts 3 teaspoons gelatine 2 tablespoons water 300ml thickened cream 1. Grease and line a 20cm springform tin with baking paper. 2. Process biscuits to a fine crumb. Combine with melted butter. Press crumb into the base of the pan. Refrigerate for 20 minutes 3.Meanwhile, using the large Mixmaster benchtop mixer bowl, beat cream cheese, sugar and vanilla extract on Low speed (1-2) until just combined. Increase to high speed (8-9) until smooth. 4. Place chocolate in a microwave heat-proof bowl. Microwave on Medium for 1 minute. Stir. Return to microwave for 30 seconds, stir again and repeat until chocolate has melted; cool. 5. Sprinkle gelatine over water in a cup, stand in a pan of simmering water, stir until dissolved; cool. Add gelatine to cheese mixture and beat until combined. 6. Using the small Mixmaster benchtop mixer bowl, beat cream on Very high speed (10-12) until thick. 7. Stir cream and chocolate through cream cheese mixture. Pour mixture into prepared tin. Refrigerate until firm. Serve with mixed berries.
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Page 24: Icing, Fillings, Frosting & Creams
Icings, Fillings, Frostings and Creams Fluffy Butter Frosting before serving. ¹⁄ ³ cup butter or margarine Royal Icing for Fruit Cakes 4 cups pure icing sugar 1 egg white pinch salt 1¼ - 1½ cups pure icing sugar, sifted 3-4 tablespoons milk 1 teaspoon liquid glucose 1½ teaspoon vanilla 2 teaspoons lemon juice 1. Place all ingredients into the small Extra icing sugar for kneading, approximately Mixmaster benchtop mixer bowl and on 1x500g box Low speed (1-2), mix until all ingredients 1. Using the small Mixmaster benchtop mixer are well combined, creamy, light and fluffy bowl, beat the egg white on high speed in texture. (7-8). Glaze Icing 2. Reduce to Low speed (1-2) and gradually 3 tablespoons sugar add icing sugar . ¼ cup water 3. Add glucose evenly through. - Page 25 Icings, Fillings, Frostings and Creams (continued) Sweet Pastry Cream 2 cups milk 1 vanilla bean, split and seeds scraped 6 egg yolks ²⁄ ³ cup caster sugar ¹⁄ ³ cup cornflour 1. Bring the milk and vanilla bean and seeds to the boil in a small saucepan. Remove from heat once boiled. Remove vanilla bean. 2. Beat egg yolks, sugar and cornflour in the small Mixmaster benchtop mixer bowl on medium speed (5-6) until thick. With the Mixmaster benchtop mixer still running gradually beat in the milk mixture. Return custard mixture to saucepan, stir over medium heat until mixture boils and thickens. 3. Transfer to a bowl and place a piece of plastic wrap onto the custard to stop a skin forming. Cool. 4. Pipe into puffs and drizzle with warmed chocolate.
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Page 26: Brunch, Lunch And Afternoon Tea
1¼ cups milk 1 cup walnuts, chopped 1 tablespoon oil 1 cup sultanas 4 medium carrots, peeled, shredded 1. Sift flour and salt into the small Mixmaster benchtop mixer bowl. Cream Cheese Frosting 2. Add combined eggs and milk gradually 125g pkt cream cheese, softened on Low speed (2-3). Increase speed to 30g butter Medium (4-6) and beat well to remove any 3 teaspoons lemon juice lumps. 2½ cups icing sugar 3. Mix in oil. Allow to stand for 1 hour. 1. Preheat oven to 160°C. Grease and line 2 4. Grease heated Sunbeam Skillet. Pour loaf tins and set aside. about a 1/3 of a cup of the batter into the pan to make each crepe. 2. In the small Mixmaster benchtop mixer bowl beat eggs and sugar on Medium 5. Cook quickly until lightly brown. Toss and speed (5), for 2 minutes. brown other side. Sprinkle with lemon juice and sugar. Roll and serve hot. 3. Add oil and beat for 3 minutes on Medium speed (5) until mixture is thick and Filling suggestions: creamy. Smoked Salmon Crepe with a slice ofn 4. Using Low speed (1-2), fold in dry Camembert cheese, red onions and snow ingredients. Transfer to the large Mixmaster pea sprouts. Roll up and serve with a fresh benchtop mixer bowl. Add prunes, walnuts,... -
Page 27: Pre-Dinner Nibbles
Pre-Dinner Nibbles Fritter Batter Savoury Puffs Covers 8-12 fritters Makes approximately 40 1 cup plain flour Choux Pastry Puffs 3 teaspoons baking powder 60g butter or margarine Pinch of salt 1 cup water 1 egg 1 cup plain flour, sifted ½ cup milk 3 large eggs 1. Sift flour, baking powder and salt into the 1. Preheat oven to 220°C. Grease and line small Mixmaster benchtop mixer bowl, add oven slides. egg and milk and beat on Low speed (2), 2. Place butter or margarine and water in a until combined and mixture is smooth, saucepan and bring to the boil approximately 1-2 minutes. 3. Stir in flour. Cook stirring until dough 2. Dip your favourite prepared fruit or leaves the side of the saucepan. vegetable into batter and deep fry 4. Cool slightly. Place mixture in the small immediately. Mixmaster benchtop mixer bowl and beat for 1 minute on Medium speed (5). Ingredient suggestions: 5. Add eggs one at a time and mix on Raw or cooked fruits, cheese fritters, fried Medium speed (5) until mixture is stiff and oysters. - Page 28 Pre-Dinner Nibbles (continued) Fillings for the Choux Pastry Puffs: Mushroom and Bacon Filling 1 x 250g tin mushrooms, well drained and Basic White Sauce finely chopped 2 tablespoons butter or margarine 2 rashers cooked bacon, ham or proscuitto 2 tablespoons flour finely chopped ½ teaspoon salt ¼ teaspoon cayenne pepper 1. Mix together the white sauce, mushrooms and bacon in a small bowl until well ½ cup milk combined. Pipe into pastry puffs and serve 1. Melt butter or margarine in a saucepan, hot or cold. but do not boil. Note: The white sauce is nice too, with 2. Remove from heat, add flour, salt and freshly chopped mixed herbs and brie. pepper, stir until smooth. Do not brown. 3. Add milk all at once. Stir until sauce boils and thickens. 4. Use one of the suggested fillings or divide into two or three. Salmon Filling 1 x 125g tin salmon 2 teaspoons mayonnaise lemon juice to taste...
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Page 29: After-Dinner
¾ cup milk 1¼ cups milk ½ cup water 1 tablespoon oil 2 cups self raising flour Pinch of salt 1. Sift flour and salt into the small 125g butter or margarine, melted Mixmaster benchtop mixer bowl. 2. Add combined eggs and milk gradually on 1. Using the small Mixmaster benchtop mixer Low speed (1). Increase speed to Medium bowl whisk egg whites stiffly on high speed (5) and beat well to remove any lumps. (7-8). Continue mixing at high speed 3. Mix in oil and allow to stand for 1 hour. (7-8), add half of the sugar and beat until dissolved, set aside. 4. Grease heated Sunbeam Skillet or Frypan. Pour about a ¹⁄ ³ of a cup of batter into the 2. Using the large Mixmaster benchtop mixer pan to make each crepe. bowl whisk egg yolks and remaining sugar on Very high speed (12). Reduce to Low 5. Cook quickly until lightly brown. Toss and speed (1) and add milk and water, then sift brown other side. Sprinkle with lemon juice in dry ingredients. and sugar. Roll and serve hot. 3. Mix in melted butter or margarine. Serving suggestion: 4. On Low speed (1-2), fold in stiffly beaten • After crepe is cooked spread with nutella egg whites. and roll up. Serve warm or serve cold (this 5. Bake in a greased, preheated waffle iron. one is great with the kiddies and big kids Use approximately ½ a cup of mixture... - Page 30 After Dinner (continued) Hazelnut & Cashew Torte Pavlova 6 egg whites 6 egg whites 4 egg yolks 1½ cups caster sugar ¾ cup nutella 3 teaspoons vinegar 100g dark chocolate, melted 1½ tablespoons cornflour ½ cup plain flour ¾ teaspoon vanilla extract 100g hazelnut meal 1. Preheat oven to 120°C. Grease and flour ½ cup crushed cashews 30cm round tray. 2. Using the large Mixmaster benchtop mixer Topping: bowl ensuring that it is dry and clean, 250g dark chocolate melted whip the egg whites until stiff on very high 250g cream heated speed (10-12). 100g whole hazelnuts, toasted, skins 3. On very high speed (10-12) gradually removed add the sugar, a teaspoon at a time to 100g whole cashews, toasted start. Beat well between each addition. As mixture thickens add the sugar more 1. Preheat oven 160°C. Grease and line quickly. This should take approximately 20cm round cake tin. 8-10 minutes mixing time. 2. In the large Mixmaster benchtop mixer 4. Reduce to Low speed (1-2) and fold bowl whisk egg whites until stiff peaks...
- Page 31 After Dinner (continued) Strawberry Mousse 2 punnets of strawberries, washed and hulled ¾ cup caster sugar 2 tablespoons lemon juice 3 teaspoons gelatin 2 tablespoons cold water 300ml thickened cream Extra strawberries for decoration 1. Place strawberries and half the sugar into a saucepan and slowly bring to the boil. 2. Add remaining sugar and lemon juice, stir over low heat until sugar is dissolved. 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 benchtop mixer bowl, whisk chilled cream on Very high speed (10-12) until thick. 6. On Low speed (1), fold through the cooled strawberry mixture and mix on Medium speed (4-6) until just combined. 7. Pour into individual serving dishes or a 4 cup mould. Decorate with strawberries.
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Page 32: Kids Treats
½ cup desiccated coconut 4-5 drops vanilla extract 1¼ cups self raising flour 40g butter or margarine Pinch of salt 2 cups cornflakes, crushed 1. Sift flour, salt and soda into the small Mixmaster benchtop mixer bowl. Add 1. Preheat oven to 180°C. Grease, line sugar, egg, milk and vanilla. Beat on Low baking trays. speed (1-2) until mixed. 2. Using the small Mixmaster benchtop mixer 2. Increase to Medium speed (5) and beat for bowl, cream together butter and sugar on 1-2 minutes until smooth. Medium speed (6). 3. Fold in melted butter on Low speed (1). 3. Add egg and beat well. Place spoonfuls onto a hot Sunbeam 4. Reduce to Low speed (1) and add vanilla, Frypan and cook until bubbled and have currants and coconut. turned brown. 5. On 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. Spread cornflakes onto a piece of paper Serve pikelets hot or cold. and drop teaspoonfuls of mixture onto Serve with whipped cream and jam for a cornflakes. Roll to coat. sweet treat. 7. Place onto prepared slides and bake for For a savoury treat, top with vegemite & 15 minutes. Allow to cool on trays. butter or ham & cheese. - Page 33 Kids Treats (continued) Chocolate chip biscuits Quick Cup Cakes Makes 40 Makes 12 250g butter, softened 60g butter or margarine ½ cup caster sugar 1¼ cups self raising flour ½ 395g can (½ cup) sweetened condensed ½ cup sugar milk 2 eggs 2½ cups self raising flour, sifted ¼ cup milk 1 cup white choc bits 1 teaspoon vanilla essence 1 cup milk or dark choc bits 1. Preheat oven to 220°C and place patty cases into patty tins and set aside. 1. Preheat oven 180°C. Line 4 baking trays with baking paper. 2. Using the small Mixmaster benchtop mixer bowl, place all ingredients into the bowl 2. Using the large Mixmaster benchtop mixer and beat until combined, start mixing on bowl, beat the butter, sugar and condensed Low speed (1), milk on high speed (7-9) until pale and creamy. Reduce speed to Low (1-3), add slowly increasing to Medium speed (5). the flour and mix until the dough almost 3. Place rounded dessert spoonfuls of batter comes together. into the patty cases and bake for 12-15 3. Remove the bowl from the Mixmaster minutes.
- Page 34 Kids Treats (continued) Meringues increasing to high speed (7). Leave on high speed for 10 minutes or until the 2 egg whites mixture becomes thick and creamy. Add a 90g caster sugar few drops of your favourite food colouring 90g icing sugar (optional) and increase speed to Very high (12). Beat for a further 5-7 minutes, until 1. Preheat oven to 120°C. Grease two oven mixture is very stiff and fluffy. slides with baking paper. 2. Using the small Mixmaster benchtop mixer 4. Lightly grease 2 x 22cm square tins or bowl, beat egg whites until stiff but not similar with vegetable oil. dry, on Very high speed (10-12). 5. Scrape down sides of bowl occasionally during beating. 3. On Very high speed (10-12) add caster sugar gradually, beating well. 6. Spoon mixture onto oven slides, spread evenly. Leave to set at room temperature, 4. Reduce to Low speed (1) and fold in icing approximately 30 minutes. sugar. Mix until stiff and shiny. 5. Using a star shaped nozzle, pipe small 7. When firm to touch, cut into cubes or fun meringues onto the prepared slide. If shapes that the kids will enjoy. Toss in cornflour mixture. you do not have a piping bag use two teaspoons. Decorate if desired. Bake for Note: Marshmallow mixture can also be 10 minutes, reduce heat to 100°C and piped onto oiled trays, if you have a piping continue cooking for 20-25 minutes.
- Page 35 Kids Treats (continued) Nougat 2 cups sugar 1 cup liquid glucose 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. 2. Place sugar, glucose, honey, salt and water in a saucepan. Stir over low heat until sugar is dissolved then bring to the boil. Cook for 20 minutes until mixture forms a hard ball when tested in a small amount of water. Be sure not to discolour. 3. Using the small Mixmaster benchtop mixer bowl, whisk the egg whites until stiff on Very high speed (12). Pour 1 cup of hot syrup slowly into the egg whites on high speed (7-8). Continue beating until mixture is thick and holds its shape. Transfer to the large Mixmaster benchtop mixer bowl. 4. Continue boiling syrup until brittle threads form when tested in a small amount of cold water. 5. Pour in a little of the remaining syrup into meringue while beating on high speed (7). Continue beating until very thick. Add the butter and nuts, continue beating while pouring in the last remaining syrup, let run until it is combined. 6. Spoon into prepared tin and refrigerate until firm. 7. Turn out onto a board and with a sharp knife, cut into squares.
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Page 36: Special Occasions
Special Occasions EASTER 4. Continue the kneading process until all ingredients are incorporated and dough Hot Cross Buns Makes 18 forms a ball. 5. Place dough in a greased bowl, turning Dough once to grease top of dough. Cover, and let 1 sachet dry yeast rise in a warm place until doubled in size 2 tablespoons sugar (40-50 minutes). 60g butter, melted 6. Preheat oven to 220°C and grease a 1¼ cup lukewarm milk baking tray. 3/4 cup water 7. Punch down, fold sides to centre and turn 4 cups plain flour the dough over. Remove the dough from 2 tablespoons sugar, extra the bowl and place onto a well floured 2 tablespoons powdered milk surface. Lightly knead dough with the palm of your hands until smooth and elastic. 1 teaspoon salt Divide dough into 18 equal portions and 1 cup sultanas shape into round, smooth balls. Crosses 8. Position the dough balls closely together ½ cup plain flour onto the baking tray. Cover loosely for ¼ cup water approximately 10 minutes. 9. For the crosses, combine the flour and Glaze water to form a batter and pipe crosses on... - Page 37 Special Occasions (continued) CHRISTMAS to cool in pan upside down. Christmas Cake Festive Shortbread 2 ¼ cups raisons, chopped 250g butter 3 cups sultanas 2 tablespoons maple syrup 1 ¾ cup currants ¹⁄ ³ cup caster sugar 1 ½ cups glace figs, chopped 2 cups plain flour ½ cup glace cherries, halved ½ cup corn flour ¹⁄ ³ 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 small Mixmaster benchtop mixer 5 eggs bowl cream the butter, syrup and sugar on 1 ¼ cups plain flour Medium speed (4-6) until combined. 1 teaspoon mixed spice 3. Add the flours and mix on low speed (2-3) 2 tablespoons brandy, extra until the mixture is combined well. 4. Turn the mixture out onto a floured surface 1. Combine fruit, syrup and brandy in a bowl;...
- 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. 08/11...