Sunbeam Cafe Mixmaster MX8900W Instruction/Recipe Booklet

Sunbeam Cafe Mixmaster MX8900W Instruction/Recipe Booklet

Cafe series bench mixer

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MIXMASTER
Bench Mixer
Instruction & Recipe Booklet
®
MX8900
MX8900W

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Table of Contents
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Summary of Contents for Sunbeam Cafe Mixmaster MX8900W

  • Page 1 MIXMASTER ® Bench Mixer Instruction & Recipe Booklet MX8900 MX8900W...
  • Page 3: Table Of Contents

    Contents Sunbeam’s Safety Precautions Congratulations ® ® Features of your Café Series Mixmaster Using your Café Series ® Mixmaster ® Role of the twin-motor 3-way beating action Mixing guide Oven temperature guide Care and cleaning Lets talk ingredients Cookery tips for best results...
  • Page 4: Sunbeam's Safety Precautions

    • Ensure long hair is tied back and young • Do not unlock or remove the mixing bowl from children are not near the moving bowl. the base of the mixer whilst mixer is in use. Sunbeam is very safety conscious when designing and • Do not use an appliance for any purpose other than manufacturing consumer products, but it is essential its intended use. that the product user also exercise care when using • Do not place an appliance on or near a hot gas an electrical appliance. Listed below are precautions flame, electric element or on a heated oven.
  • Page 5: Congratulations

    Congratulations Congratulations on the purchase of your Uncompromising blends of stainless steel, ® ® Sunbeam Café Series Mixmaster brass and die-cast alloy characterise the range. This combined with advanced Bench Mixer. technology and functional design, guarantee ® The Sunbeam Café Series delivers quality, the performance, that each product will style and superior performance capturing surpass expectations. the essence of the commercial kitchen. ® ® Inspired by heavy-duty equipment found in The Sunbeam Series Mixmaster Bench restaurants, cafes and bars, the Sunbeam Mixer is designed with quality die-cast metal ® Café Series is built to last. It brings components and includes many features that together a range of appliances designed make mixing at home easy. to expertly create authentic café food and beverages at home.
  • Page 6: Features Of Your Café Series Mixmaster

    Features of your Café Series ® Mixmaster ® 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. The second motor drives the bowl, thus combined, this new technology results in a more powerful and thorough mixing result. Variable bowl speed The bowl speed increases and decreases automatically as the beater speed is increased and decreased. Off-centre head & beaters The head of the mixer and beaters are positioned off-centre to make it easier to add ingredients during mixing. Tilt back locking head The head of the mixer tilts back and locks securely into position to allow easy removal of mixing bowls and attachments.
  • Page 7 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. 12 electronic speeds The combination of 12 electronic speeds and a powerful torque control motor ensures superior mixing control and maintains speed regardless of the mixing load. Stainless steel mixing bowls 4.4 and 2.1 litre mixing bowls are ideal for mixing large or small quantities of ingredients. Die-cast metal body The heavy duty die-cast metal body combined with non-slip rubber feet keep the mixer stable during operation.
  • Page 8: Using Your Café Series ® Mixmaster

    Using your Café Series Mixmaster ® ® Before using your Mixmaster Bench Mixer 3. I nsert selected attachment; ® Before assembling your mixer, be sure the Beaters – select the two beaters. power cord is unplugged from the power Take the beater that has a pointier, outlet and the speed control dial is in the curved bottom and has a red 'Off' position. coloured band around the top of the beater – illustrated as beater (A). 1. Press the 'tilt' button, located at the top Insert beater (A) into the left hole on the of the neck of the mixer. While the button underside of the mixer head, the hole is is depressed, hold the handle (1) and ease identified by a red dot beside it (3). the head of the mixer back. The mixer head will lock into this tilt position (2). Take the beater with the angular/flat bottom, illustrated as beater (B) and insert 2. S elect the desired attachments depending into the remaining hole. Note: Be sure both beaters click firmly in place, you may need to twist the beater slightly to engage it in position prior to...
  • Page 9 Using your Café Series Mixmaster continued ® ® 4. D epending on the amount of ingredients required for mixing, select bowl size. If you have selected the large 4.4 litre bowl, slide the bowl selector to the far right (6a). If you have selected the smaller 2.1 litre bowl, slide the bowl selector to the far left (6b). (6a) 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). Insert dough hook (A) into the left hole on the underside of the mixer head, the hole is identified by a red dot (6b) beside it (5). Take the dough hook that is straight at the bottom, illustrated as dough hook (B) and insert into the remaining hole. Note: Be sure both dough hooks click firmly in place, you may need to twist the dough hook slightly to engage it in position prior to pushing it in place. 5. O nce you have selected the bowl you wish to use, place it on the rotating base. Gently rotate the bowl in an anti-clockwise direction until it drops into position or is sitting flat (a). Then rotate the bowl clockwise to lock it into position (b).
  • Page 10 Using your Café Series Mixmaster continued ® ® 6. L ower the head with the selected Tip: Start mixing at slow speeds and attachments (either, beaters, whisks or increase speed gradually to prevent dough hooks) in place, into the mixing ingredients splashing out of the mixing bowl. bowl. To do this press the 'tilt' button. When adding dry ingredients, particularly While the button is depressed hold the flour, lower the speed temporarily until handle (8) and ease the head of the mixer ingredients are combined. down (9). A 'click' sound will indicate when the mixer head has locked into position. (10) TILT BUTTON Tip: When kneading yeast dough's, use speed 1-5 to achieve best results. For more specific instructions for the use of the dough hooks see 'Helpful Hints for a Successful Dough' on page 14 of this book. TILT 3. W hen mixing is complete, turn the speed BUTTON control dial to the left or downwards, until you have reached the 'Off' position (11) and unplug the cord from the power outlet. (11) Using your Mixmaster Bench Mixer...
  • Page 11: Role Of The Twin-Motor 3-Way Beating Action

    ® (12) 4. H old down the 'tilt' button and ease the EJECT head of the mixer back until the mixer BUTTON head is locked into the tilt back position (see diagrams 1 and 2 on page 4). 5. T o remove the particular attachments (either beaters, whisks or dough hooks) place fingers loosely around the attachments and press the eject button located at the front of the handle (12). Role of the twin-motor 3-way beating action Sunbeam launched its 3-way beating action Our latest innovation of this historic 3-way in the late 1920s which revolutionised beating action has been the introduction mixing at the turn of a dial. The 3-way of an additional motor into the design. One beating action is determined by each of the motor is located in the head of the mixer. two beaters turning against each other, plus This drives the individual beaters, turning then the bowl also rotating. each in opposite directions. The second motor is located in the base of the neck of the mixer and drives the turntable, in turn rotating the bowl against the direction of the outside beater. The...
  • Page 12: 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 recipe. ingredients interact when mixing. SPEED SETTING RANGE MIXING TASK FOLDING & KNEADING Folding 1-3 Kneading – doughs (pastry, bread, scones) LIGHT MIXING MEDIUM Kneading - heavy doughs (large quantities) Beating – packet mixes Beating – creaming sugar and butter CREAMING & BEATING HIGH Whisking – light batters Beating – cake mixes/heavy batters/icings WHIPPING & AERATING VERY HIGH 10-12 Whisking – egg whites/cream NOTES: When mixing larger quantities you may need to increase the mixer speed due to the For most recipes, it is better to begin amount of mixing required and the larger your mixing on a slower speed until the...
  • Page 13: 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 14: Care And Cleaning

    Care and cleaning Maintenance Service Before cleaning your mixer, ensure that the power is turned 'Off' at the power outlet, then Your mixer should be regularly checked. After remove the plug. approximately four years of domestic use, the Wipe over the outside area of the mixer grease in the gear compartment should be including the head and base, with a examined. We suggest at that time you send dampened cloth and polish with a soft dry the mixer to your nearest Sunbeam Appliance Service Centre to ensure efficient, correct cloth. servicing. Wipe any excess food particles from the power cord. Storage Wash the mixing bowls, beaters, whisks and Keep your mixer in a convenient position dough hooks in warm soapy water and wipe on your kitchen bench ready for use at all dry – use a brush if necessary to remove times. Place the beaters, whisks and dough any sticky food particles. The stainless steel hooks in the mixing bowl as storage of these mixing bowls, beaters, whisks and dough attachments in a drawer with other kitchen hooks may be washed in the dishwasher. equipment may cause damage. The turntable can be removed for thorough Note: Never wind the power cord around the cleaning. This should be done occasionally to mixer after use as the warmth from the motor keep your mixer clean. may cause damage to the power cord.
  • Page 15: Lets Talk Ingredients

    Lets talk ingredients Shortening Substitutes Shortening is any one of the solid fats Here are some suggestions for substituting (animal, vegetable, or a combination of ingredients in recipes: both) which are suitable for general cooking INGREDIENT SUBSTITUTE purposes. Some are more suited than others to particular recipes and are therefore 1 cup self raising 1 cup plain flour specified. Where the term shortening is used, flour combined with 2 select the one most pleasing to your palate. teaspoons baking Butter powder. Butter is made from approximately 80% 1 cup plain flour and ½ cup each of plain milk fat (cream), and is churned over a 1 teaspoon baking and self raising period of time to produce a solid (butter). powder flour.
  • Page 16 Lets talk ingredients continued Raising Agents The following are some hints on measuring ingredients. Crush any lumps, particularly in bicarbonate of soda, before measuring. Wet Ingredients Place the measuring jug on a level surface Cheese and Breadcrumbs and check the measurement at eye level. Lightly pack grated cheese and soft breadcrumbs into the cup before leveling for Dry ingredients accurate measurement. Always use a standard metric measuring cup and spoon to measure out dry ingredients. Fats and Oils Tap the cup lightly on the kitchen bench Cut or spoon solid fats (butter, margarine, top before leveling with a knife. Sift dry shortening) from the block or container and ingredients to aerate and remove any lumps. weigh using metric scales. Measure oils as you would other wet ingredients.
  • Page 17: Cookery Tips For Best Results

    Cookery tips for best results 8. D o not over beat. Be careful that you 1. B efore starting any recipe carefully read it through from beginning to end. only mix/blend mixtures for the specified time. When folding, do so until just 2. E nsure you have all ingredients and combined. Over beating or mixing utensils before you start. can cause toughness, close texture, 3. R efrigerated ingredients such as butter, excessive shrinkage or effect rising. cream cheese and eggs should be at Climatic conditions, seasonal temperature room temperature for best results (unless changes, temperature of ingredients and otherwise specified). Set these out ahead their texture variation all play a part in of time. the required mixing time and the results 4. A lways preheat oven to baking temperature achieved. recommended in the recipe. 9. A ll recipes have been carefully developed 5. B reak eggs into a small bowl before and tested, but should you find it...
  • Page 18: Helpful Hints For A Successful Dough

    Helpful hints for a successful dough Step 1: Preparing the yeast dough to a large, well greased mixing bowl. Cover the bowl with a light cloth or plastic For the dry yeast to be activated it needs wrap and place it in a warm, draft-free area to ferment. To do this place warm milk, until the dough doubles in size. sugar and the tepid water into a bowl. Add dry yeast and mix. Stand in a warm place 5. P lunge fist into the centre of the risen until mixture starts to foam or bubble. This dough to punch out excess air. Fold outer process will take about 10 minutes. Be sure edges into the centre and turn dough out not to overheat the milk, as hot temperatures onto a lightly floured surface. Cut and will kill and deactivate the yeast. shape dough to form buns, rolls or free- form loaves and place on prepared baking Note: If dried yeast has not been stored trays. Alternatively, place dough into properly, has been exposed to light, extreme prepared bread tins. heat, or is out of date it may be dead or inactive and it will not ferment. 6. F or the final rising of the dough, cover the shaped dough with a light cloth and place Step 2: Preparing the dough in a warm, draft-free area until doubled in...
  • Page 19 Helpful hints for a successful dough continued with warm, sieved apricot jam. Questions & Answers: Q. My mixture seems a little dry and crumbly. Do I need to add more water? A. Some flour tends to absorb or want more moisture/liquid, especially on warm or humid days. Add more water, a drop at a time, until you reach a smooth ball/dough. Q. I added too much water and my dough is very sticky, what can I do? A. If the dough is smooth without lumps, remove the dough from the bowl and turn it out onto a well floured surface. Knead the dough until it is smooth, soft to the touch and bounces back when pressed with the tip of your finger. Q. My yeast did not bubble or foam, why? A. The yeast may be dead or inactive (refer to page 16), in which case you will need to replace it. Check the use by date and when not using yeast be sure to store it in the fridge. 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, then placing it in a sink of warm water may help.
  • Page 20: Helpful Hints For Better Cake Making

    Helpful hints for better cake making • Care should be taken when substituting a • Always have ingredients at room temperature. Use a warm bowl in really cake tin for a ring tin, baba tin or any tin with a funnel as some cake mixtures that cold weather (rinse it in hot water before drying it thoroughly). have a very high fat content may need the heat supplied by way of the funnel. • Add flavouring or essence to the shortening or butter for a different flavour (ie. vanilla • Cooking times and temperatures are meant or lemon essence). only as a guide. Light cake mixes should spring back when lightly touched and • When creaming butter and sugar beat until heavier cake mixes should be tested with a it is very light and creamy (it will be almost skewer. Fruit cakes should be tested using white), and the sugar has dissolved. a small sharp knife. Testing should be done • Add whole eggs one at a time and beat towards the end of the suggested cooking until well combined between each addition. time. Eggs should not be cold as they can • If cakes start to over-brown, cover the top curdle mixtures. If curdling does occur, loosely with foil.
  • Page 21 Helpful hints for better cake making continued Hard Outer Crust • Bowl and beaters should be clean, dry and free from any fat. Too much flour, too little sugar, over mixing, too hot an oven. • The fold speed of the mixer will supply the gentle but thorough action necessary to Moist, Sticky Outside fold in flour. Care should be taken to fold Too much sugar, over beating, under baking. through flour only until it is just combined with the egg mixture. Always commence Coarse Crumbly Texture mixing on speed 1. Over beating, oven temperature too low. • Triple sift the flour/s (and raising agents if using) together. This will ensure they are Heavy, Close Texture well combined and incorporate as much air Too much fat or sugar, over mixing, under as possible into the mixture. baking, or too hot an oven. • Don’t rush the folding process and be Fruit Sinks sure to fold thoroughly, but only until just...
  • Page 22: Recipes - Baking

    Recipes – Baking Tips 6. R emove cover from bowl, punch dough down, fold sides to centre and turn the • Goats milk and skim milk can be used in dough over. Remove dough from bowl and these recipes. place onto a lightly floured surface. Lightly • Margarine and low fat butter can be used knead dough with palms of your hands in these recipes. until smooth and elastic. Basic White Loaf 7. Divide dough in half, shape and place in two loaf pans. Cover loosely with plastic 1 sachet (7g) dry yeast wrap and allow to rise until doubled in size 1 tablespoon sugar (30-40 minutes). Meanwhile, preheat oven 1 cup lukewarm water to 200°C. ¾ cup lukewarm milk 8. Bake for 30 minutes, or until cooked 60g butter, melted through. Baked loaves sound hollow when 4 cups plain flour tapped with knuckles. 1 teaspoon salt Variations to this recipe: 1. C ombine yeast, sugar, water, milk and butter in the small bowl and allow to stand Bread rolls...
  • Page 23 Baking continued 3. Place balls close together on a baking tray 3. S et the speed dial on LOW (1-3) and start lined with baking paper. Cover loosely with mixing. Gradually add the yeast mixture. plastic wrap and allow to rise in a warm Scrape down sides of the bowl with a place for about 10 minutes. Brush with rubber spatula when necessary. Increase melted butter and sprinkle with sesame speed to MEDIUM (4) and knead for 4-5 seeds. minutes. 4. B ake for approximately 20 minutes, or 4. C ontinue the kneading process on MEDIUM until cooked through. Baked rolls sound (4) until all ingredients are incorporated hollow when tapped with the knuckles. and dough forms a ball. Mixture will be wet and sticky. Remove dough from bowl using Variations to this recipe: a spatula. Flat rolls can be made using this recipe. 5. T ransfer dough to a large greased bowl, After dividing the dough into equal portions turning once to grease top of dough. Cover and shaping into rounds, flatten each round bowl with a light cloth or plastic wrap, and with a rolling pin to about 1.5cm thick. Place allow to rise in a warm place until doubled close together on prepared trays. Cover with...
  • Page 24 Baking continued Plaited sweet loaf Makes 2 loaves 6. B ake for 40-45 minutes, or until cooked through. Remove from oven and brush with 1. F ollow steps 1 – 6 of ‘Sultana Loaf’ recipe. glaze. Cool. Preheat oven to 200°C. 7. T o decorate, mix ½ cup icing sugar, 20ml 2. D ivide dough in half. Roll one portion out water and a few drops of pink food colouring on a floured surface, to a 60cm x 30cm together until smooth. Drizzle icing mixture rectangle, about 2cm thick. Cut into 3 over bun and allow to set. equal lengths and join lengths by pressing them together at one end. Plait lengths Note: see ‘Plaited Sweet Loaf’ for glaze recipe together and press to join at finished end. Hot Cross Buns Repeat process with remaining portion of dough. To use this recipe to make hot cross buns, divide the kneaded dough into 18 equal 3. P lace plaited loaves onto baking trays lined portions and roll into balls. Place close with baking paper and bake for 40-45 together on a lined baking tray and mark a...
  • Page 25 Baking continued Foundation Butter Cake 3. S et the speed dial on LOW (1-2) and start mixing. Gradually add the yeast mixture. 125g butter or margarine, softened Scrape down the sides of bowl with a ¾ cup caster sugar rubber spatula when necessary. Increase ½ teaspoon vanilla extract speed to MEDIUM (4) and knead for 3-5 2 eggs minutes. 2 cups self raising flour 4. C ontinue the kneading process on MEDIUM 1 cup milk (4) until all ingredients are combined and 1. P reheat oven to 180°C. Grease and line a the dough forms a ball. The dough will be 20cm round cake tin. soft and sticky. Remove dough from bowl using a spatula. 2. U sing the small bowl, beat butter, sugar and vanilla on HIGH (7-8), until light and 5. Transfer dough to a large greased bowl, creamy, about 2 minutes. turning once to grease top of dough. Cover bowl with a light cloth or plastic wrap and 3. A dd eggs one at a time beating well allow dough to rise in a warm place until between each addition.
  • Page 26 Baking continued Variations to this recipe: Coffee Crumble Cake Upsidedown Peach Cake Fold 2 tablespoons of instant coffee powder through the cake batter before spreading 1. P reheat oven to 180°C. Grease and line a it into the tin. Rub 1 tablespoon butter, 2 20cm round cake tin. tablespoons plain flour, 2 tablespoons sugar, 2. C ut four small peaches in half and remove ½ teaspoon of cinnamon and 2 tablespoons their stones. Place halves cut side down of instant coffee together with your finger in prepared cake tin. Sprinkle evenly with tips. Sprinkle this mixture over batter before 3 tablespoons of white sugar and 20g baking. chopped butter. 3. F ollow steps 2 – 4 of the ‘Foundation Chocolate Cake Butter Cake’ recipe. Add 60g melted dark chocolate to batter at 4. S pread batter into prepared tin. Bake for the same time you add the milk. Mix well.
  • Page 27 Baking continued Vanilla Sponge Cake Fluffy Butter Frosting 4 eggs at room temperature, separated 250g butter or margarine, softened ²/ ³ cup caster sugar 3 cups icing sugar mixture ¹/ ³ cup custard powder 2-3 tablespoons milk ²/ ³ cup plain flour, sifted 1½ teaspoon vanilla (optional) 1 teaspoon baking powder 1. P lace butter in the large bowl and beat on ½ teaspoon vanilla extract HIGH (7-9) until light and fluffy. 1. G rease and flour two deep 20cm cake tins. 2. Reduce speed to LOW (1) and gradually Preheat oven to 180°C. add remaining ingredients. Mix until well combined. 2. P lace the egg whites and sugar in the large bowl and mix on VERY HIGH (10-12) for Cream Cheese Frosting about 8 minutes or until very thick and 250g softened cream cheese creamy.
  • Page 28: Brunch, Lunchtime And Afternoon Tea

    Brunch, Lunchtime and Afternoon Tea Banana Cake Glazed Orange Poppy Seed Cake Serves 10 Serves 8 180g butter, room temperature, chopped 125g butter, softened 1½ cups raw sugar ¾ cup caster sugar 2 eggs 1 tablespoon finely grated orange zest 2¼ cups self raising flour 1 teaspoon vanilla extract ½ teaspoon salt 2 eggs 1 teaspoon cinnamon 1 cup self raising flour ½ teaspoon nutmeg 1/3 cup milk ½ cup buttermilk ¼ cup poppy seeds 1 teaspoon white vinegar Glaze: 1 teaspoon vanilla essence 2 teaspoons finely grated orange zest 1½ cups very ripe mashed banana ½ cup orange juice 1. P reheat oven to 180°C. Grease and line a ½ cup caster sugar 20cm baba pan.
  • Page 29: Pre-Dinner Nibbles

    Pre-Dinner Nibbles Fritter Batter Choux Pastry Puffs Coats 8-12 fritters Makes about 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 two oven slides and line them with baking paper. 1. S ift flour, baking powder and salt into the large bowl. Add egg and milk and mix on 2. P lace butter and water in a medium LOW (2) until mixture is smooth, about 1-2 saucepan and bring to the boil. minutes. 3. A dd flour to butter mixture and beat over 2. D ip your favourite prepared fruit or heat with a wooden spoon, until dough vegetable into batter and allow excess to leaves the side of the saucepan.
  • Page 30 Pre-Dinner Nibbles Fillings for Choux Pastry Puffs: Mushroom and Bacon Filling 1 quantity Basic White Sauce Basic White Sauce 1 x 250g tin mushrooms, drained, finely 40g butter or margarine chopped 40g flour 2 rashers cooked bacon, ham or proscuitto ½ teaspoon salt finely chopped ¼ teaspoon cayenne pepper 1. P lace white sauce, mushrooms and bacon 1 cup milk into a medium bowl. Mix well and season 1. M elt butter or margarine in a medium to taste. Pipe mixture into pastry puffs and saucepan, but do not boil. serve warm or cold. 2. R emove from heat, add flour, salt and Brie & Herb Filling pepper, stir until smooth. Do not brown.
  • Page 31: After Dinner

    1¼ cups milk until the sugar has dissolved. 1 tablespoon oil 4. U se a large metal spoon to fold the egg 1. S ift flour and salt into the small bowl. white mixture into the batter. 2. A dd combined eggs and milk to bowl and 5. S poon about ¼ - ¹/ ³ cup of batter into a beat on LOW (1), until ingredients are greased, pre heated waffle maker or waffle moistened. Increase speed to MEDIUM (5) iron. Cook for about 3 minutes or until and beat well until smooth. crisp and golden. Repeat with remaining 3. M ix in oil and allow to stand for 1 hour. batter. 4. G rease a heated Sunbeam Skillet or 6. Serve with ice cream and flavoured syrup. Frypan. Pour about a ¹/ ³ of a cup of batter into the pan to make each crepe. 5. C ook until lightly browned on both sides. Sprinkle with lemon juice and sugar. Roll...
  • Page 32 After dinner continued Hazelnut & Cashew Torte 7. Spread topping evenly over cake. Sprinkle Serves 12-14 with cashews and hazelnuts. Serve in thin 4 egg yolks wedges. ¾ cup nutella 100g dark chocolate, melted Two Tier Pavlova with Mixed Berries Serves 10 ½ cup plain flour 6 egg whites 100g hazelnut meal 1 ½ cups caster sugar ½ cup crushed cashews 3 teaspoons vinegar 6 egg whites 1 ½ tablespoons cornflour Topping: 2 teaspoons rosewater 250g dark chocolate, chopped red food colouring (optional) 250g cream 600ml thickened cream 100g whole hazelnuts, toasted, skins 300g fresh or frozen mixed berries removed 1. P reheat oven to 120°C. Line two baking 100g whole cashews, toasted trays with baking paper.
  • Page 33 After dinner continued Tip: If using frozen berries, thaw them on Passionfruit Cheesecake Serves 10 absorbent paper to soak up any juices. 250g plain biscuits 125g butter, melted Chocolate Espresso Mousse 500g cream cheese at room temperature, Cappuccino Serves 4 cubed 160g dark chocolate, chopped ½ cup caster sugar 1 x 30ml shot espresso, cooled 3 eggs 300ml thickened cream 250ml thickened cream whipped cream, to serve ¹/ ³ cup passionfruit pulp (approx 3 drinking chocolate powder for dusting passionfruit) 1. M elt chocolate in a heat proof bowl over a 1. G rease and line base of a 20cm springform saucepan of simmering water; cool. cake tin. 2. P lace espresso and thickened cream in the 2. P rocess biscuits until finely crushed.
  • Page 34: Kids Treats

    Kids Treats Fluffy Pikelets Cornflake Cookies Makes about 12 1½ cups self raising flour 125g butter or margarine Pinch of salt ½ cup caster sugar 1 teaspoon bicarbonate of soda 1 egg 2 tablespoons sugar ½ teaspoon vanilla essence 1 egg ½ cup currants 1¼ cups milk ½ cup desiccated coconut 4-5 drops vanilla extract 1¼ cups self raising flour 40g butter or margarine, melted Pinch of salt 2 cups cornflakes, crushed 1. S ift flour, salt and soda into the large bowl. Add sugar, egg, milk and vanilla. Mix on 1. P reheat oven to 180°C. Grease and line LOW (1-2), until combined. trays with baking paper. 2. P lace butter and sugar in the small bowl 2. I ncrease to MEDIUM (5) and beat for 1-2 minutes until smooth. and beat on MEDIUM (6) until light and fluffy. Add egg and mix until well 3. R educe to LOW (1) and fold in melted...
  • Page 35 Kids Treats continued Chocolate Chip Cookies moistened. Increase to MEDIUM (5) and Makes about 30 mix until smooth and creamy. 125g butter, softened ½ cup firmly packed soft brown sugar 3. Divide mixture between patty cases and bake for 12-15 minutes, or until cooked ½ cup caster sugar when tested with a skewer. 1 teaspoon vanilla extract 4. A llow to cool and decorate as desired. 1 egg 1¾ cup self raising flour Variations to this recipe: 1 cup choc chips Sprinkle with fresh or frozen berries before 1. P reheat oven to 180°C. Line 3 baking trays baking. with baking paper. Serving suggestion: 2. P lace butter, sugars and vanilla in the large Drizzle cup cakes with icing and decorate bowl. Mix on LOW (1-2) until the butter with edible decorations or sweets. starts to break up and combine with the sugars, then increase to HIGH (7) and beat Butterfly cakes:...
  • Page 36 Kids Treats continued Marshmallows Nougat Makes24 2 tablespoons gelatine 2 cups sugar ½ cup cold water 1 cup liquid glucose 2 cups sugar ¼ cup honey 1 cup boiling water Pinch of salt pink food colouring (optional) ¼ cup water ¾ cup light toasted desiccated coconut 2 egg whites 1 teaspoon vanilla 1. S prinkle gelatine over cold water and mix to combine. 40g butter, melted 100g blanched almonds, lightly toasted 2. Place sugar and boiling water in a large saucepan. Stir constantly, over low heat 1. Grease and line a 28cm x 18cm lamington until the sugar has dissolved. Bring mixture tin. to the boil and stir through gelatine 2. Place sugar, glucose, honey, salt and water mixture until dissolved. Boil uncovered, for in a saucepan. Stir over low heat until 10 minutes. Cool to room temperature. sugar is dissolved then bring to the boil. 2. P lace syrup and a few drops of food Cook for 20 minutes until mixture forms a colouring into the large bowl. Mix on VERY hard ball when tested in a small amount of HIGH (12) for about 10 minutes, or until...
  • Page 37: Special Occasions

    Special Occasions Christmas Cake Festive Shortbread 2¼ cups raisins, chopped 250g butter 3 cups sultanas 2 tablespoons maple syrup 1 ¾ cups currants ¹/ ³ cup caster sugar 1½ 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. P reheat oven to 200°C. Grease two baking 250ml olive oil trays and line with baking paper. 1 cup firmly packed soft brown sugar 2. P lace the butter, syrup and sugar in the 5 eggs large bowl and beat on MEDIUM (4-6) until combined. 1¼ cups plain flour 1 teaspoon mixed spice 3. A dd the combined, sifted flours and mix on LOW (2-3) until well combined.
  • Page 38 Alternatively, you can return the Café a major failure and for compensation for at Sunbeam. In order to be eligible for this Series Mixmaster (MX8900, MX8900W) ®...
  • 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. 09/11...

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