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M ixmaster Series II
600 watt twin-motor benchtop mixer
Instruction/Recipe Booklet
MX7700
Please read these instructions carefully
and retain for future reference.
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Contents Sunbeam’s Safety Precautions 1 Features of your Mixmaster Series II 2 Using your Mixmaster Series II 4 Role of the twin-motor 3-way beating action 6 Mixing Guide 7 Oven Temperature Guide 8 Care and Cleaning 9 Let’s Talk Ingredients 10 Cookery Tips for Best Results 12 Helpful Hints for a Successful Dough 13 Helpful Hints for Better Cake Making 15 Recipes 17
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Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR of the recipes in this booklet. SUNBEAM MIXMASTER SERIES II. • Should you be using a spatula during • Never eject beaters or dough hooks when mixing, ensure that the spatula is kept well the appliance is in operation. away from moving beaters and dough hooks. • Ensure fingers are kept well away from • Never tilt back the head of the Mixmaster moving beaters and dough hooks. whilst the appliance is in operation. • Only use the suppli
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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 Mixmaster and
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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 Mixmaster tilts back and locks securely into position to allow for easy removal of mixing
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Using your Sunbeam Mixmaster Series II Before using your Mixmaster Series II Inserting attachements 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 A B the plastic nodules on the base 1. Press the ‘tilt' button, located on the (B) into the right socket
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Using your Sunbeam Mixmaster Series II (continued) inserted appear to be touching, as they do in Figure 6 the illustration on the right, then they have been inserted incorrectly. Figure 4 Press 'tilt' button down and tilt mixer head forward N ote: Be sure both beaters or dough hooks Using your Mixmaster Series II click firmly in place, you may need to twist 1. With the speed control dial in the 'O' the attachments slightly to engage them in position, plug the power cord into a positi
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Using your Sunbeam Mixmaster Series II (continued) bowl speed should be set on the 'LO' fingers loosely around the attachments 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 Beater is recommended as this passes the Eject Figure 7 mixture through the beaters more often Button for faster results. For large volumes the bowl speed should be reduced to "LO", particularly
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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 1 Scones/Pastry 2 Biscuit dough 3 Tea Cakes MEDIUM LIGHT MIXING 4 Sauces & Puddings 5 Custard/Icing 6 Packet Mixes HIGH CREAMING & BEATING 7 Butter & Su
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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 Oven Temperatures Electric Gas °F °C °F °C Cool 200 110 200 100 Very Slow 250 120 250 120 Slow 300 150 300 150 Moderately Slow 350 170 325 160 Moderate 400 200 350 180 Moderately Hot 425 220 375 190 Hot 450 230 400 200 Very Hot 475 250 450 230 Note: If using fan forced ovens b
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Care and Cleaning Before cleaning your Sunbeam Mixmaster Note: The Sunbeam Mixmaster Series II and Series II, ensure the power is turned off at 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 Mixmaster Storage and base with a dampened cloth and polish Keep your Sunbeam Mixmaster Series II in with a soft dry cloth. a convenient position on your kitchen bench Wipe any excess food particles
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Lets Talk Ingredients Listed below is a guide regarding some of the Yeast 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 ye
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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 pressin
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Cookery Tips for Best Results 1. Before starting, read the recipe 8. Do 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, lac
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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. Depending 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
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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 • Sprinkle 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
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Helpful Hints for Better Cake Making • Always have ingredients at room • Cooking times and temperatures are 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 • Add 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 • When creaming butter and sugar beat should
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Helpful Hints for Better Cake Making (continued) Heavy, Close Texture • Triple 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. • Don’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 bett
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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. Bake for approximately 30 minutes. Baked • Margarine’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
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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 sha
