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12-Speed Electronic
MIXMASTER@
MIXER
instruction 81
recipe book
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IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: l Read all instructions before using the Mixer. l To protect against risk of electrical shock do not put Mixer in water or other liquid. l Close supervision is necessary when Mixer is used by or near children. l Unplug from outlet while not in use, before putting on or taking off parts and before cleaning. l Avoid contacting moving parts. Keep hands, hair, clothing a
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Features ,------ /’ -\, Tilt position for easy I ‘\ removal of beaters : . ‘\ ‘\ Beater With \ , - Beater ejector button . Nylon Button Beater Without Lock down button Nylon button (on bottom) Turntable Bowl Selection Positions Stand Leave it to Sunbeam to improve on the mixer that helped so many become great cooks! Now you can prepare those rich moist cakes; light fluffy meringues; and chewy cookies-and you can even do more. You can make bread with your Sunbeam Electronic Mixmaster Mixer. 2
ページ4に含まれる内容の要旨
Use and Care Information Before assembling your Sunbeam Mixmaster Mixer BE SURE THE POWER CORD IS UNPLUGGED and Speed Control dial is in the OFF position. 1, Fit the revolving turntable into the base of the stand using the socket corresponding to the size of bowl selected (large or small). 2. Tilt the mixer head by pressing in on the button on the bottom of the mixer head. Lift it up and back toiilt it out of the way of the bowl. Lifl up until the mixer head snaps into a locked position. 3. Atta
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Operating Instructions 1. The SPEED CONTROL is used to start, stop, and control the speeds of your Sunbeam Mixmaster Mixer. Clearly marked instructions for correct mixing speeds for each type of mixture are shown in the mixing guide, page 5. The Speed Control should be in the OFF position before tilting the mixer head. 2. The LOCK DOWN BUTTON is located on the underside of the mixer head. When mixing batters and kneading bread dough make sure the mixer head is locked down. To tilt mixer head bac
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Speed Mixing Example Setting Guide 11 FOLD Bread Use when mixing dry ingredients or when folding two portions of a Dough Hooks recipe together such as a beaten egg white into a batter or when directions call for LOW speed. 2 stirrinq liquid inqredients or when a gentle action is STIR Use when needed to moisten dry ingredients. 3 BLEND Use when quick breads require a brisk action, just enough to blend ingredients but not enough to develop a smooth batter. 4 MIX Use when mixing dry ingredients a
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Maintenance The motor of your stand mixer has been carefully lubricated at the factory and does not require any additional lubricant. Other than the recommended cleaning, no further user maintenance should be necessary. Return the mixer to the factory service center, listed in the warranty, for servicing or repairs. Mixing and Baking Suggestions Ingredients should be added to the mixing bowl as they are specified in the recipe. When combining dry and wet ingredients, you may wish to moisten ingr
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Bread Making There are two different types of breads in this recipe book, yeast breads and quick breads. Yeast breads contain flour, yeast, liquid, sugar, salt, and fat. These ingredients acting together make the mixture rise. Yeast breads can be made into a dough in the mixer. The dough is kneaded in the mixer or by hand. These kneaded yeast breads are then covered and allowed to rise, usually several times. Kneaded yeast breads have a fine, even-grained texture that results when the gases are
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Yeast Breads OLD-FASHIONED WHITE BREAD 1 teaspoon salt l/Z cup milk 2 tablespoons butler or margarine 1 package active dry yeast 112 cup warm water (110”.120°F) 1 tablespoon plus 1 teaspoon granulated sugar 3 cups sifted all-purpose flour, divided Insert dough hooks into mixer. Grease a large, glass bowl and set aside. In a small saucepan, heat milk and then add butter, sugar and salt. Cool to room temperature. In a large mixing bowl, dissolve yeast in warm water, Add 1 cup flour and milk mixtur
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Quick Breads BANANA NUT BREAD 2 cups all-purpose flour 2 eggs 112 teaspoon salt 113 cup buttermilk K! teaspoon baking soda 2 large, ripe bananas, mashed 1 cup brawn sugar, firmly packed 112 cup chopped walnuts 112 cup butter or margarine, melted Grease and dust with flour a 9x5x3-inch loaf pan. Insert dough hooks into mixer. Into a iarge mixing bowl, sift flour, salt, and baking soda. Add sugar, butter, eggs, buttermilk, bananas, and walnuts. Mix thoroughly on Speed 4, scraping sides of bowl as
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BASIC MUFFINS BATTER l-314 cups all purpose llour 1 Klg 114 cup granulated sugar 314 cup milk 113 cup margarine, melted 2-112 teaspoons baking powder 112 teaspoon salI Preheat oven to 400°F Grease 12 muffin cups. Insert dough hooks into mixer In a large mixing bowl, sift ffouc sugar. baking powder, and sait. Add egg, milk, and margarine to dry ingredients. Combine on Speed 3 until dry ingredients are just moisiened, approximately 30 seconds. Scrape sides of bowl, as necessary. DO NOT OVERBEAT Fi
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CARROT CAKE 2 cups all-purpose flour 2 cups brown sugar 2 teaspoons cinnamon 4 euus 2 teaspoons baking soda 2 cups grated raw carrot 112 teaspoon Salt 1 can (8 ounces) crushed pineapple drained 1 cup chopped walnuts 1 cup vegetable 0il Preheat oven to 350% Grease a 9xl3x24nch baking pan. Sift together flour, cinnamon, baking soda and salt, Set aside. In the large mixer bowl combine oil, sugar and eggs on Speed 1. Gradually add sifted dry ingredients. Bake about Increase to Speed 3 and mix until
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BANANACAKE 2 114 cups cake llour 1 l/4 GUK granulated suQar 2 112 teaspoons baking powder 2 euos 1 112 cups mashed ripe bananas 112 teaspoon baking soda 112 teaspoon salt 1 114 teaspoons vanilla 112 cup shortening Preheat oven to 375% Grease and dust with flour two 8-inch cake pans. Onto a piece of waxed paper, sift cake flour, baking powder baking soda and salt In a large mixing bowl, cream shortening and sugar on Speed 7 for 1 minute. Add eggs, bananas and vanilla and continue beating for 7 mo
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LEMON BARS CRUST 112 cup butter or margarine softened 114cup cOnfectlonerbs”Qai 1 l/4 cups sIfted all-purpose flour LEMON FILLING 314 cup sugar 114 teaspoon baking powder 3 tablespoons freshly squeezed lemon juice 2 eggs 2 teaspoons grated lemon rind 1 tablespoon sIfted all-purpose flour Preheat oven to 350% In a small mixing bowl, combine butter, flour. and confectioner’s sugar. Mix on Speed 2 until ingredients are moistened Turn to Speed 5 and mix for 2 minutes, until mixture has a crumbly tex
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Frostings CHOCOLATE FUDGE FROSTING 1 tablespoon butter or margarine 3 cups confectioner's sugar 3 (1 ounce) squares unsweetened chocolate 112 teaspoon salt 114 cup milk 1 teaspoon vanlila extract 113 ounce) package cream cheese Combine butter, chocolate, and milk in a double boiler and heat until chocolate is melted. Cool. in large mixing bowl, combine cream cheese and cooled chocolate mixture. Cream on Speed 7for I minute. Turn to Speed 2, add confectioner9 sugar and beat until mixture is tight
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2 YEARLIMITl3D WARRANTY Sunbeam-Oster Household Products warrants that, for a period of two years from date of purchase, this product shall be free of mechanical and electrical defects in material and workmanship. Our obligation hereunder is limited to repair or replacement, at our option, of this product during the warranty period, provided the product is sent postage prepaid directly to our factory service center: SUNBEAM-OSTER HOUSEHOLD PRODUCTS APPLIANCE SERVICE STATION 117 Central Industri
