PLANETARY MIXMASTER®
Bench Mixer
Instruction & RecipeBooklet
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MX9200
Contents
Sunbeam’s Safety Precautions
Congratulations
2
3
Features of your Café Series®
Planetary Mixmaster®
4
Using your Café Series®
Planetary Mixmaster®
6
11
12
13
14
15
16
17
19
21
Safety Mechanisms
Mixing Guide
Oven Temperature Guide
Care and Cleaning
Troubleshooting Guide
Ingredients
Cookery Tips for Best Results
Making a Successful Dough
Recipes
Important instructions – retain for
future use.
1
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Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR SUNBEAM
CAFE SERIES® PLANETARY MIXMASTER®
BENCH MIXER.
• Do not unlock or remove the mixing bowl from the
base of the Planetary Mixmaster® Bench Mixer
whilst in use.
• Never remove beater, Scrapemaster™ spatula
beater, whisk or dough hook when the appliance
is in operation.
• Never tilt back the head of the Planetary
Mixmaster® Bench Mixer whilst the appliance is
in operation.
• When using extremely heavy loads the appliance
should not be operated for more than 3 minutes.
This does not apply to the recipes detailed in this
booklet.
• Ensure long hair is tied back and young children
are not near the bowl.
• Ensure fingers are kept well away from moving
beater, Scrapemaster™ spatula beater, whisk or
dough hook.
• Ensure that the bowl is secured and locked onto
the base of the Planetary Mixmaster® Bench
Mixer before commencing mixing.
Sunbeam are very safety conscious when designing
and manufacturing consumer products, but it is
essential that the product user also exercise care
when using an electrical appliance. Listed below are
precautions which are essential for the safe use of
an electrical appliance:
• Do not use an appliance for any purpose other
than its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch any
hot surface.
• Read carefully and save all the instructions
provided with an appliance.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove by
grasping the plug - do not pull on the cord.
• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
damaged in any manner. If damage is suspected,
return the appliance to the nearest Sunbeam
Appointed Service Centre for examination, repair
or adjustment.
• Turn the power off and remove the plug when the
appliance is not in use and before cleaning.
• Do not use your appliance with an extension cord
unless this cord has been checked and tested by
a qualified technician or service person.
• For additional protection, Sunbeam recommend
the use of a residual current device (RCD)
with a tripping current not exceeding 30mA in
the electrical circuit supplying power to your
appliances.
• Always use your appliance from a power outlet of
the voltage (A.C. only) marked on the appliance.
• This appliance is not intended for use by young
children or infirm persons unless they have been
adequately supervised by a responsible adult to
ensure that they can use the appliance safely.
• Do not immerse the appliance in water or any
other liquid unless recommended.
• This appliance is intended to be used in
household and similar applications such as: staff
kitchen areas in shops, offices and other working
environments; farm houses; by clients in hotels,
motels and other residential type environments;
bed and breakfast type environments.
• Young children should be supervised to ensure
that they do not play with the appliance.
• Never leave an appliance unattended while in
use.
If you have any concerns regarding the performance and use of your appliance,
Ensure the above safety precautions are understood.
2
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Congratulations
Congratulations on the purchase of your
Sunbeam Café Series® Planetary Mixmaster®
Bench Mixer.
Uncompromising blends of stainless steel,
brass and die-cast alloy characterise the
range. This combined with advanced
technology and functional design, guarantee
the performance, that each product will
surpass expectations.
The Sunbeam Café Series® delivers quality,
style and superior performance capturing
the essence of the commercial kitchen.
Inspired by heavy-duty equipment found in
restaurants, cafes and bars, the Sunbeam
Café Series® is built to last. It brings
together a range of appliances designed
to expertly create authentic café food and
beverages at home.
The Sunbeam Café Series® Planetary
Mixmaster® Bench Mixer is designed with
quality die-cast metal components and
includes many features that make mixing at
home easy.
3
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®
Features of your Café Series
Planetary Mixmaster
®
Bench Mixer
1000W motor
Powerful motor achieves thorough mixing results.
Full die-cast metal body with sintered metal gears
The heavy duty die-cast metal body combined
with sintered metal gears deliver quality, style and
superior performance.
Planetary mixing action
Enables the mixing attachment (beater,
™
Scrapemaster spatula beater, whisk or dough
hook) to rotate whilst travelling around the inside of
the bowl, and reach all areas of the bowl ensuring
ingredients are completely mixed.
Slow start
The mixing speed is gradually increased to prevent
ingredients splashing out of the mixing bowl.
Splashguard with pouring chute
Splashguard prevents ingredients from spilling out
of the mixing bowl. The pouring chute allows adding
ingredients directly into the mixing bowl without
having to stop the mixer and lifting the mixer head.
Stainless steel mixing bowl
The 4.5L litre mixing bowl is ideal for mixing large
or small quantities of ingredients.
It features a handle for ease of use.
Cord storage
For added convenience the unused cord length
can easily be pushed into the base of the mixer
for storage.
Pause / Start button
Allows you to instantly stop the mixer to assess the
mixing progress and/or add additional ingredients
without affecting the timer.
Carrying grips
Grips at both sides of the mixer base allow for easy
carrying.
4
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Die-cast alloy dough hook
Takes the hard work out of kneading dough and
other heavy mixtures.
Stainless steel whisk
Perfect for whisking cream, egg whites, light
batters and packet cake mixes.
Head release with in-built safety feature
The mixer head can be easily released and lifted
with one hand. It tilts upwards and locks securely
into position to allow easy insertion and removal
of the mixing bowl and attachments. The in-built
safety feature ensures that the mixer only starts
when the mixer head is tilted downwards and
securely locked in. Lifting the mixer head during
the mixing process will automatically cut power to
the motor.
Scrapemaster™ spatula beater
Excels at combining ingredients and
simultaneously scrapes the sides and the
bottom of the mixing bowl, virtually eliminating
hand-scraping and batter build-up on the
blade. Superior bowl clearance also makes this
attachment ideal for smaller mixing quantities.
Die-cast alloy beater
Provides maximum aeration for creaming butter
and sugar, and is also ideal for mixing heavy cake
mixes.
LCD screen with timer
LCD screen displays mixing time and speed
setting. Timer function can be set to count up or
down as required.
Speed control dial with 12 variable settings
The combination of 12 electronic speeds and a
powerful torque control motor ensures superior
mixing control and maintains speed, regardless of
the mixing load.
Buttons
'
' and ' ' buttons can be used to choose
the desired mixing duration, or to set the
kitchen timer.
5
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®
Using your Café Series Planetary
®
Mixmaster Bench Mixer
Before using your Planetary Mixmaster® Bench
Mixer
– Scrapemaster™ spatula beater
for smaller amounts of mixture
or for faster creaming of butter
and sugar and heavy cake
mixes. Also great for folding
ingredients
Before using your Planetary Mixmaster®
Bench Mixer for the first time, remove any
packaging material and promotional labels
or tags. Please also remove the plastic
plug pin cover before using the mixer. It
is recommended to wash the mixing bowl,
beater, Scrapemaster™ spatula beater, whisk
and dough hook in warm soapy water with a
soft cloth. Rinse and dry thoroughly.
– Whisk for whisking cream, egg
whites, light batters and packet
cake mixes.
– Dough hook for kneading dough
and other heavy mixtures.
Set-up
Before assembling your Planetary Mixmaster®
Bench Mixer, be sure the power cord is
unplugged from the power outlet. Position
the mixer on a level, dry surface such as a
bench top.
3.Attach the selected mixing attachment onto
the mixing shaft, aligning the groove in
the top of the attachment such that it keys
into the locking pin on the shaft. Push the
attachment upwards over the locking pin
and turn clockwise until securely locked in
(Fig 2).
1.Press the ‘head release’ button, located at
the rear of the mixer head. This will release
the mixer head out of its locked position.
Ease the mixer head backwards until it
locks into its tilt position (Fig. 1).
2.
1.
Figure 2
Note: Be sure the attachment is locked firmly
in place.
Figure 1
2.Select the desired attachment depending
on the mixing task to be performed:
– Beater for creaming butter and
sugar, plus mixing heavy cake
mixes.
Figure 3
6
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Using your Café Series® Planetary Mixmaster® Bench Mixer
continued
Using your Planetary Mixmaster® Bench Mixer
1. Position the mixer on a level, dry
surface such as a bench top. Ensure the
mixing bowl is in place and the desired
attachment is inserted.
2. Plug the power cord into a 230/240 Volt
AC power outlet.
3. A beep will sound and the LCD screen
will light up to inform you that the mixer
is now switched on. The LCD screen
Figure 4
will flash three times and the timer will
display “00:00”. The screen will also
display the speed setting. If the LCD
displays a speed setting other than “0”
and continues to flash, you may turn the
speed control dial anti-clockwise to the
“0” position to re-set the speed setting.
4.Place the bowl on the base with the handle
facing you. Then gently rotate the bowl
in a clockwise direction until it locks into
position (Fig 3). The bowl should feel firm
with no movement.
5.Lower the mixer head with the selected
mixing attachment in place into the mixing
bowl. Press the ‘head release’ button to
un-lock it from its position and ease the
mixer head down (Fig. 4).
4a. If using the splashguard, add ingredients
to the mixing bowl through the pouring
shoot.
4b. If using the mixer without the
splashguard, release the mixer head
out of its locked position and ease it
backwards until it locks into its tilt
position. Add ingredients to the mixing
bowl. Then, un-lock the mixer head and
lower it forward into the mixing bowl.
5. Turn the speed control dial clockwise to
commence mixing (Fig. 6), or, if a speed
is already set, press the
button.
Figure 5
6.The splashguard can now be placed over
the bowl if desired (Fig 5).
Figure 6
7
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Using your Café Series® Planetary Mixmaster® Bench Mixer
continued
The LCD screen will display the chosen speed
setting. Instructions for mixing speeds for
each type of mixture are shown in the ‘Mixing
Guide’ on page 12.
Pause mode
At any stage during your mixing task you
can pause the mixer. This enables you to
assess the mixing progress, scrape any food
mixture down the sides of the mixing bowl
with a spatula, or add additional ingredients -
without affecting the timer.
6.When mixing is complete, turn the speed
control dial anti-clockwise to the ‘0’
position (Fig. 7) and unplug the cord from
the power outlet.
Pause the mixer during operation by pressing
the
at the front of the speed control
dial.
The time on the LCD screen will flash
continuously, displaying the mixing time at
which the mixer has been paused.
In pause mode, you are able to reset or
adjust the timer if desired. Please see details
on the Count-up and Count-down timer
features below.
To resume your mixing task, simply press
Figure 7
the
button again. The mixer will
resume mixing at the same speed setting,
and the timer will resume counting up/down
depending on your selection made.
7.Remove the splashguard if positioned on
the bowl.
8.Press the ‘head release’ button and ease
the mixer head back until it is locked into
the tilt back position
(see Figure 1 on page 6).
9.To remove the particular mixing
attachment, push it upwards, turn it anti-
clockwise, then pull it downwards (Fig 8).
2.
1.
3.
Figure 8
8
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Using your Café Series® Planetary Mixmaster® Bench Mixer
continued
Count-up timer
Count-down timer
The count up timer informs you how long
your ingredients have been mixing for. The
next time you mix the same ingredients you
can then set the count-down timer for the
specific time.
The count-down timer is especially useful
when following a recipe that specifies mixing
times.
The ‘+’ and ‘-’ buttons allow you to choose
the desired mixing duration. Press the
‘+’ button and you will add 30 seconds.
Press the ‘-’ button and you will reduce the
previously set mixing time by 30 seconds.
As soon as you start mixing, the timer will
automatically start to count up.
The maximum mixing time is 20 minutes
and will be displayed on the LCD screen as
“20:00” (twenty minutes, zero seconds).
For example, if a recipe calls to “beat for
2 minutes”, you can set the count-down
timer to 2 minutes. Simply press the ‘+’
button until “02:00” is displayed on the LCD
screen, i.e. press the ‘+’ button four times.
The mixer will automatically stop mixing after
20 minutes and beep twice.
The screen will flash for about 5 seconds.
If you would like to change the countdown
time after your initial setup, press the
button, then press the ‘+’ and ‘-’ buttons to
increase or reduce the mixing time to the
nearest 30 sec increment.
The timer will automatically re-set to
“00:00”.
The LCD screen will display the speed
setting that it stopped at and this setting will
continue to flash.
For example, you set the count-down timer
to 3 minutes and turn the speed control dial
to start mixing on a chosen speed. After 1
minute, 25 seconds, you pause the mixer by
If you pause the mixer at any time during the
mixing process by pressing the
at the front of the speed control dial, the
mixing time displayed on the LCD screen will
flash until you resume mixing by pressing the
button again.
button
pressing the
button. The LCD displays
the remaining count-down time of 01:35. If
you now press the ‘+’ button once to increase
the mixing time, the display will show 02:00
(which is the nearest 30 sec increment).
To reset the timer to “00:00”, turn the speed
control dial anti-clockwise to the “0” location
or, when paused, press the ‘+’ and ‘-’ buttons
simultaneously.
To reset the timer to “00:00”, turn the speed
control dial anti-clockwise to the “0” location
or, when paused, press the ‘+’ and ‘-’ buttons
simultaneously.
When the chosen mixing time is completed,
the mixer will beep twice to inform you that
the time has expired. It will stop mixing
automatically. The timer display “00:00”
and the LCD screen will flash for about 5
seconds. The LCD screen will display the
speed setting that it stopped at and this
setting will continue to flash.
9
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Using your Café Series® Planetary Mixmaster® Bench Mixer
continued
If you need to resume mixing, simply press
the button or, alternatively, reset the
mixer by turning the dial to “0”, and then
turn the dial clockwise.
Kitchen Timer function
The timer function can be used without
mixing as a kitchen timer or stopwatch.
Timer: Set the time as described in the
Count-down timer section on page 9, then
press the
button while the dial is in “0”
(i.e. no speed selected).
When the set time expires, the mixer
will beep and the LCD screen will flash
continuously until the
button is pressed.
Stopwatch: Simply press the
button
whilst in “0” (i.e. no speed selected). The
maximum time the LCD screen can display
is 90 minutes and will be displayed on the
LCD screen as “90:00” (ninety minutes, zero
seconds).
When the maximum time has been reached,
the mixer will beep and the time display on
the LCD screen will flash continuously until
the
To reset the timer to zero (“00:00”), press
the button, then press the ‘+’ and ‘-’
buttons simultaneously.
button is pressed.
10
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Safety Mechanisms
Thermo cut-off – temperature overload
Mixer head safety mechanism
The mixer is equipped with a self-resetting
safety device which safeguards against
overheating the motor with excessive
loads. If overheating occurs, the mixer
will automatically activate the overheating
protection device and switch itself off. The
mixer will beep and the screen will flash
continuously. Switch the mixer off and
unplug it from the power point. Release the
mixer head and tilt it back until it is locked
into the tilt back position. Let the mixer rest
for 30 min.
The mixer head must be locked down or the
motor will not operate. If the mixer head is
tilted upwards during operation, the mixer
will automatically stop. This is a safety
mechanism to avoid injury. To resume your
mixing task, lock the mixer head back down
and press the
button.
Standby mode
The mixer will automatically switch off the
LCD screen after 20 minutes to save power.
To exit the standby mode, press any button or
turn the dial.
Electronic protection cut-out
If the mixing load is too heavy for the
selected speed and prevents the attachment
from rotating, the mixer will cut-out to
prevent damage to the unit. If the LCD
screen flashes fast and continuously, the
motor has not been able to achieve or
maintain the set speed. In this case, unplug
the mixer and remove some of the mixture
from the bowl, working in batches.
11
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Mixing Guide
Please keep in mind that the various mixing tasks and related speeds, listed in the table
below, may vary slightly from recipe to recipe. Please refer to it regularly as you develop your
understanding of how different ingredients interact when mixing.
SPEED SETTING RANGE
MIXING TASK
FOLDING & KNEADING
LOW
1-4
Combining or initial mixing of ingredients
Folding
Kneading – doughs (pastry, bread, scones, etc.)
LIGHT MIXING
Kneading – heavy doughs
Beating – sugar and butter, cake mixes
MEDIUM
5-7
CREAMING & BEATING
Whisking – light batters
Beating – heavy batters/icing
HIGH
8-10
VERY HIGH
11-12
WHIPPING & AERATING
Whisking – egg whites/cream
NOTES:
When mixing larger quantities you may
need to increase the mixer speed due to the
amount of mixing required and the larger
load on the machine.
For most recipes, it is better to begin
your mixing on a slower speed until the
ingredients begin combining, then move to
the appropriate speed range for the particular
task.
When building up a recipe that requires
the addition of dry ingredients, such as
flour, slow the speed down whilst these
ingredients are being added to avoid a snow
storm effect. Once the additional ingredients
begin combining then slowly increase to the
appropriate speed for the particular mixing
task.
Generally, there is not one set speed for an
entire recipe. You will need to change the
speed of the mixer depending on what stage
of the recipe you are working on. This is
communicated in the recipe section.
12
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Oven Temperature Guide
For your information, the following temperature settings are included as a guide.
DESCRIPTION OF
OVEN TEMPERATURES
Degrees Celcius °C
Degrees Farenheit °F
Gas Mark
Very Slow
120
250
½
Slow
140-150
160
300
325
350
400
425
475
1-2
3
Moderately Slow
Moderate
Moderately hot
Hot
180
4
200
6
220
8
Very Hot
240
9
Note: If using fan forced ovens be sure to turn the temperature down by 20°C.
Also check recipes at the back of this booklet.
13
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Care and Cleaning
Before cleaning your Sunbeam Café Series®
Planetary Mixmaster® Bench Mixer, ensure
that the power is turned off at the power
outlet, then remove the plug.
Wipe over the outside area of the Planetary
Mixmaster® Bench Mixer including the head
and base, with a dampened cloth and polish
with a soft dry cloth.
Maintenance Service
Your Sunbeam Café Series® Planetary
Mixmaster® Bench Mixer should be regularly
checked. After approximately four years
of domestic use, the grease in the gear
compartment should be examined. We
suggest at that time you send the mixer to
your nearest Sunbeam Appliance Service
Centre to ensure efficient, correct servicing.
Wipe any excess food particles from the
power cord.
Storage
Sunbeam recommends to wash the mixing
bowl, splashguard, beater, Scrapemaster™
spatula beater, whisk and dough hook in
warm soapy water and wipe dry – use a
brush if necessary to remove any sticky food
particles.
All plastic components deteriorate through
prolonged dishwasher use. However, parts of
your Café Series® Planetary Mixmaster® are
tolerant to dishwasher use. These include
the stainless steel mixing bowl, beater,
Scrapemaster™ spatula beater, whisk and
dough hook.
Keep your Sunbeam Café Series® Planetary
Mixmaster® Bench Mixer in a convenient
position on your kitchen bench ready for use
at all times. Place the beater, Scrapemaster™
spatula beater, whisk and dough hook in the
mixing bowl as storage of these attachments
in a drawer with other kitchen equipment
may cause damage.
Note: Never wind the power cord around the
mixer after use as the warmth from the motor
may cause damage to the power cord. For
added convenience the unused cord length
can easily be pushed into the base of the
mixer for storage.
Note: Place only on the top rack of the
dishwasher.
Stainless steel whisk
After washing the stainless steel whisk, the
outer wire may have moved out of position
and become misaligned (see Figure 9).
Please clip the outer wire back into position
(see Figure 10).
Figure 9
Figure 10
14
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Troubleshooting Guide
Problem
Possible Cause
What to do
Motor will not start.
Motor is over-heated. Unplug and allow motor to cool, (the mixer head
should be cool to touch).
Move mixture in mixing bowl to the side of the
attachment, to allow the attachment to go all the
way into the bowl.
Mixer head is not
locked down properly.
Motor is over-heated. Use of a high speed
for a long time.
Unplug and allow motor to cool, (the mixer head
should be cool to touch).
Mixture too heavy.
Mixing quantity too
large.
Try mixing in batches.
Mixer head does not Thick mixture is
Move mixture in mixing bowl to the side of the
attachment, to allow the attachment to go all the
way into the bowl.
lock down properly.
preventing the
attachment from
going all the way
down into the bowl.
Attachment is
hitting the bowl.
Attachment is not
inserted correctly.
Remove the attachment and try inserting again.
Refer to the instructions in this booklet if needed.
Mixing bowl is not
locked into the base
properly.
Lock bowl into position. Refer to the instructions
in this booklet if needed.
Mixer is moving on
the benchtop.
Chosen speed is too
high for the mixture.
Lower the speed or mix in batches.
Mixture caught up in
the attachment.
Scrape down the attachment and continue mixing.
Clean and dry benchtop as well as the mixer base.
Unplug from the power outlet for 5-10 seconds,
Flour or spills on
bench top.
Cannot use or set
the timer, but the
‘+’ button, ‘-‘ button
or Pause/Start button then plug in again ensuring no buttons are
motor will start when was depressed when
pressed.
the speed dial is
being turned.
the unit was switched
on.
If this problem persists, there may be food
particles or liquid in the switch. The unit is
safe to use in this mode, however Sunbeam
recommends to take the product to an authorised
service centre. For a complete list of Sunbeam’s
authorised service centres visit our website www.
or call: Australia: 1300 881 861
New Zealand: 0800 786 232
15
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Ingredients
Measuring Ingredients
Tips for substituting Ingredients
Careful and correct measurement of all
ingredients is essential for recipe success
(particularly when baking). Australian
Standard Metric cup and spoon measures are
used in all recipes in the book. All cup and
spoon measurements should be level.
• Unsalted butter is best for cake baking,
however it can be substituted with salted
butter or margarine if necessary. Margarine
may slightly alter the texture of the final
result.
• Self raising flour = plain flour + baking
powder (1 cup self raising flour = 1 cup
plain flour + 2 teaspoons baking powder)
• One metric tablespoon is equal to 20mls.
• One metric teaspoon is equal to 5mls.
• 1 cup plain flour + 1 teaspoon baking
powder = ½ cup plain flour + ½ cup self
raising flour
• One liquid cup measurement is equal to
250mls.
• All eggs used in our recipes are extra large
(59g) eggs, unless otherwise specified.
• When substituting wheat flour with gluten
free flour, the best results are usually
achieved in recipes that have a small
amount of flour.
The following are some hints on measuring
ingredients.
• Commercial baking powders can contain
wheat starch. If you are allergic to wheat,
you can make you own. Baking powder
= 1 teaspoon bicarbonate of soda + 2
teaspoons cream of tartar
When measuring wet ingredients, always
use a measuring jug or if measuring small
quantities, use a standard metric measuring
spoon. Place the measuring jug on a level
surface and check the measurement at eye
level.
• Icing sugar mixture can contain wheat
starch (this prevents it going lumpy). If you
have a gluten intolerance, pure icing sugar
can be used instead.
When measuring dry ingredients, always use a
standard metric measuring cup or standard
metric measuring spoon. Shake gently to
ensure there are no air pockets and level the
surface with a knife or metal spatula. Never
tap the cup on the bench or pack in the
ingredients (unless specified); this will give
an inaccurate measurement.
• Sultanas can be substituted with equal
measure of another dried fruit (best if they
are chopped to size).
• Golden syrup can be substituted with equal
measure of treacle or molasses
Note: crush any lumps, particularly in
bicarbonate of soda or sugar before
measuring.
• 1 cup buttermilk = 1 cup fresh milk + 2
teaspoons vinegar or lemon juice.
• Milk can be substituted with soy milk. It
can sometimes also be replaced with fruit
juice acting as the liquid component.
When measuring other ingredients, always
weigh in grams using metric scales. To
ensure an accurate reading, always remember
to “tare” the scales back to zero with the
empty container before adding any food.
• 7g dry yeast (1 sachet) = 15g compressed
yeast
16
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Cookery Tips for Best Results
General tips
Tips for cakes, biscuits and slices
• Before starting any recipe carefully read it
through from beginning to end.
• When cooked, a cake should shrink slightly
from the pan.
• Ensure you have all ingredients and
utensils before you start.
• When testing most cakes (not sponges,
fruitcakes or cheesecakes), gently touch
the surface; it should feel firm. At this
stage, remove the cake from the oven and
close the oven door to retain the heat.
Insert a thin skewer into the deepest
part of the cake. When cake is done, no
uncooked mixture should adhere to it.
• Refrigerated ingredients such as butter,
cream cheese and eggs should be at
room temperature for best results (unless
otherwise specified). Set these out ahead
of time. If you forget to remove butter from
the fridge, use the coarse side of a grater
to grate the butter. This will assist the
mixer and soften the butter faster.
• Always adjust the oven shelf to the desired
position and then preheat oven to baking
temperature recommended in the recipe.
Get to know your oven. Most ovens have
“hotspots” and it may be necessary to
turn food or swap shelves during cooking.
However, be aware that every time you
open the oven, the temperature drops.
Only open the oven if necessary and be
sure to close the door quickly.
• Break eggs into a small bowl before adding
to mixture. This eliminates the chance of
contaminating mixture with shells or rotten
eggs.
• All recipes have been carefully developed
and tested, but should you find it
necessary to alter the ingredients or tin,
you must allow for a variation in cooking
time. Always test for doneness in baked
goods before removing from oven or other
cooking appliance.
• Testing cake doneness should be done
quickly. If the cake needs to be returned
to the oven, the oven door should be
open for minimal amount of time. Rapid
temperature change may cause an
undercooked cake to sink in the middle
• For most types of biscuits, you can test
if they are cooked by gently pushing the
biscuit on the tray with your finger. If it
moves without breaking, the biscuit is
cooked.
• Do not over beat any mixture. Be careful
that you only mix/blend mixtures for the
specified time. When folding, do so until
just combined. Over beating or mixing can
cause toughness, close texture, excessive
shrinkage or effect rising.
• Curdling can sometimes occur when
adding eggs to a mixture. If this happens,
continue with the recipe as it will come
back together when the dry ingredients are
added.
• If cakes begin to overbrown, cover the top
loosely with foil to protect it from the top
element of the oven.
• During mixing, ingredients may splash to
the sides of the bowl. Pause the mixer and
use a rubber or plastic spatula to scrape
the bowl. NEVER USE A KNIFE, METAL
SPOON OR FORK, as these can damage
the beater and bowl. A light scraping after
the addition of each ingredient assists in
achieving efficient mixing.
• To obtain the greatest volume when beating
egg whites, be sure the bowl and beater
are completely clean and dry before use.
The smallest amount of grease or water can
prevent the whites from aerating.
17
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Cookery Tips for Best Results continued
• The term “soft peaks” means that the egg
white barely supports itself. When the head
of the mixer is lifted, the egg white mixture
will curl and may fall from the beater.
• In general, cakes should be cooled on a
wire rack after the suggested standing
time. The standing time is to prevent
the freshly baked cake from splitting or
cracking when removed from the pan.
• The term “firm peaks” means that the egg
white holds its shape. When the head of
the mixer is lifted, the egg white mixture
will remain pointy and firm.
• Fruit cakes and various other heavy cakes,
such as mud cakes, are best cooled in the
pan. Due to the weight of these cakes,
turning out while still warm will cause
them to split. Cooling in the pan also
keeps them moist.
• When making pavlova or other meringues,
always use caster sugar as it dissolves
much easier than other coarser sugars.
Sugar should begin being added at soft
peaks. If you wait until the egg whites
reach firm peaks and are dry, it will take
longer to dissolve the sugar.
• Sponges should be removed from the pan
as soon as they come out of the oven.
• Most biscuits are best cooled on the baking
tray.
• To test if sugar is dissolved, rub a small
quantity of mixture between your fingertips.
If it feels grainy, continue beating until
smooth.
18
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Makinga Successful Dough
Yeast
Preparing the dough
Yeast is a raising agent used in dough. It
is a microscopic living organism that grows
rapidly in suitable warm, moist conditions.
The yeast feeds on sugar and expels carbon
dioxide which expands the gluten framework.
When foaming yeast, the liquid should be
warm; about 26°C. If the liquid is too cold it
will retard the yeast growth. If it is too hot it
will kill the yeast.
1.Insert dough hook (refer to page 6). Place
the dry ingredients into the bowl and lock
the bowl onto the base.
2.Turn the speed dial to low speed (1-4),
and gradually add the liquid ingredients
(including the pre-prepared yeast mixture)
to the bowl. When the ingredients start
to form a ball, stop the mixer and use a
rubber or plastic spatula to scrape down
the sides of the bowl if necessary.
Preparing the yeast
3. Knead on low speed (1-4) (depending on
the amount of dough) until smooth and
elastic; for about 5-8 minutes.
For the dry yeast to be activated it needs
to ferment. To do this, place warm liquid
and sugar into a bowl. Add dry yeast and
mix. Stand in a warm, draft-free place
until mixture starts to foam or bubble. This
process will take about 10 minutes.
4.Transfer dough to a large, well greased
mixing bowl. Cover the bowl with a light
cloth or plastic wrap and place it in a
warm, draft-free area until the dough
doubles in size.
Note: If dried yeast has not been stored
properly, has been exposed to light, extreme
heat, or is out of date, it may be dead or
inactive and it will not ferment. If the yeast
does not foam, your dough will not rise.
5.Plunge fist into the centre of the risen
dough to punch out excess air. Fold outer
edges into the centre and turn dough out
onto a lightly floured surface. Cut and
shape dough to form buns, rolls or freeform
loaves and place on prepared baking trays.
Alternatively, place dough into prepared
bread tins. For pizza dough, it is now ready
to be rolled, topped and baked.
6.For the final rising of the bread dough,
cover the shaped dough with a light cloth
and place in a warm, draft-free area until
doubled in size again. Glaze and bake.
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Making a Successful Dough continued
Tips
Questions & Answers:
To add interest to breads.
Q. My mixture seems a little dry and crumbly.
• Brush dough with a little milk and sprinkle
loaves or buns with poppy, caraway or
sesame seeds before baking.
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.
• Sprinkle loaves with shredded cheese
during the last few minutes of baking.
• Drizzle cooled, sweet tea rings or buns
with icing, or dust with icing sugar before
serving.
Q. I added too much water and my dough is
very sticky, what can I do?
A. If the dough is smooth without lumps,
add a little flour at a time and knead the
dough until it is smooth, soft to the touch
and bounces back when pressed with the tip
of your finger. Dough should not be sticky to
touch.
Glazes
Glazes may be brushed over the dough
before, during or after baking.
For a shiny crust, brush with cream or
evaporated milk before baking; or with warm
sieved apricot jam after baking.
Q. My yeast did not bubble or foam, why?
A. The yeast may be dead or inactive, in
which case you will need to replace it. This
occurs when the liquid added or the standing
position was too hot or too cold. It can also
be because the yeast is out of date. If the
yeast does not foam, your dough will not rise.
For a glossy crust, brush with beaten egg
white before baking.
For a matt finish, brush with melted butter or
margarine after baking.
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,
and ensuring the area is draft free may help.
In winter, your dough will take longer to rise.
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Recipes
Choc-Hazelnut Pancakes
4 cups plain flour
¾ cup caster sugar
3 ¾ cups buttermilk
3 eggs
Basic Cookie Dough
500g butter, room temperature, chopped
1 ½ cups icing sugar
2 teaspoons vanilla essence
4 cups plain flour
Butter, for frying
1 cup custard powder
Hazelnut spread, to serve
/ cup milk
¹
³
Whipped cream and roasted hazelnuts, to
serve
1.Preheat oven to moderate (180°C/160°C
fan-forced). Grease and line baking trays.
1.Place the flour, sugar, buttermilk and eggs
in the Stainless Steel Mixing Bowl. Using
the Whisk, mix on low speed (1-4) until
combined. Increase to medium speed (5-7)
and mix until smooth.
2.Place butter, sugar and vanilla in the
Stainless Steel Mixing Bowl. Using the
Beater, mix on medium speed (5-7) until
smooth and creamy.
3.Add flour, custard powder and milk. Mix on
low speed (1-4) until combined.
2.Heat a large non-stick frying pan on
medium heat. Lightly grease with a little
4.Divide dough in half. Wrap in plastic and
refrigerate for 30 minutes.
butter. Spoon / cup of the mixture into
¹
³
the pan and tilt pan to form a circle.
Cook until bubbles begin to appear on
the surface. Flip pancake and cook for
a further minute. Repeat with remaining
batter.
5.Roll each portion of dough between 2
sheets of baking paper to 5mm thick. Use
a 5cm round cutter to cut rounds from
dough. Place cookies on prepared trays and
bake for about 10-12 minutes swapping
trays halfway through cooking. Cool on
trays.
3.Serve pancakes with hazelnut spread,
whipped cream and roasted hazelnuts.
Variations:
Orange and poppy seed cookies – Replace the
vanilla essence with 2 teaspoons of orange
juice, 1 teaspoon of orange rind and 1
tablespoon of poppy seeds.
Choc chip cookies – Add 1 cup of choc chips
in with the flour. Don’t roll dough, but roll 1
tablespoons of the cookie dough mixture into
balls and slightly flatten onto the trays.
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Recipes continued
Lemon Slice
Honey, Cranberry and Pistachio Nougat
2 sheets edible rice paper
½ cup honey
125g butter, room temperature
1 ¼ cups icing sugar mixture
1 ¼ cups plain flour
3 eggs
2 ½ cups caster sugar
/ cup water
¹
³
1 cup caster sugar
500g liquid glucose
1 teaspoon finely grated lemon rind
½ cup lemon juice
2 egg whites, room temperature
1 ½ cups pistachios, toasted
½ cup craisins (dried cranberries)
1.Preheat oven to moderate (180°C/160°C
fan-forced). Grease and line a 23cm square
pan with baking paper, extended 2cm
above the edge of the pan.
1.Lightly grease a 20cm square cake pan.
Line the base of the pan with 1 sheet of
rice paper, trimming to fit.
2.Place butter and icing sugar in the
Stainless Steel Mixing Bowl. Using the
Scrapemaster™ spatula beater, beat on
medium speed (5-7) for 1 minute or until
smooth and creamy. Add 1 cup of the
flour and mix on low speed (1) until just
combined.
2.Combine honey, sugar, water and glucose
in a medium saucepan. Stir over medium
heat, without boiling, until sugar dissolves.
Bring to boil. Do not stir after this point.
Using a candy thermometer, cook until
mixture reaches 140°C. Immediately
remove from heat.
3.Press mixture evenly over the base of
prepared pan. Bake for about 15 minutes
or until browned lightly.
3.Using the Whisk, beat egg whites on very
high speed (11-12) until firm peaks form.
Reduce to medium speed (5-7) and slowly
add the sugar syrup in a thin, steady
stream. Once all the sugar syrup has been
added, continue beating for a further
minute. Add the pistachios and cranberries
and stir to combine.
4.Meanwhile, place eggs, caster sugar,
remaining flour, rind and juice in the
Stainless Steel Mixing Bowl. Using the
Whisk, mix on medium speed (5-7) until
combined. Pour egg mixture over hot base.
5.Bake for about 20 minutes or until firm.
Cool in pan.
4.Quickly spoon into prepared pan, using
a spatula to scrape the bowl. A spoon
dipped in hot water will help you spread
the nougat quickly. Top with the remaining
sheet of rice paper and gently press to
flatten.
5.Set aside to cool at room temperature for
about 6 hours or until set. Remove from
pan and cut into small squares to serve.
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Recipes continued
Coconut Marshmallows
Sweet Brioche
Makes: 8
/ cup gelatine
¼ cup luke-warm milk
2 teaspoons (7g sachet) dry yeast
¼ cup caster sugar
2 ¼ cups plain flour,
1 teaspoons ground cinnamon
Pinch salt
¹
³
4 cups caster sugar
2 teaspoons lemon juice
2 cups shredded coconut, lightly toasted
1.Combine gelatine and 1 cup of cold water.
Stand for 5 minutes
2.Stir sugar and 2 cups of hot water in a
large saucepan over low heat until sugar
dissolves. Bring to boil. Add gelatine
mixture; simmer, uncovered for 20
minutes. Cool to room temperature.
3 eggs
125g butter, room temperature, cut into
cubes
Approximately / cup plain flour, extra
¹
³
3.Transfer sugar mixture to the Stainless
Steel Mixing Bowl. Add juice. Using the
Whisk, begin beating on low speed (1).
Gradually increase to very high speed (12)
over 15 minutes. Mixture should be very
thick and hold its shape.
½ cup sultanas
1 egg yolk, lightly whisked
1 tablespoon caster sugar, extra
1.Combine the milk, yeast and ½ teaspoon
of the sugar in a small bowl. Set aside in a
warm place for about 10 minutes or until
frothy.
4.Rinse a 20cm x 30cm lamington pan
with cold water; do not dry. Spread
marshmallow mixture into pan. Sprinkle
with enough coconut to cover the surface.
Allow to set at room temperature for 2
hours or until firm.
2.Place remaining sugar, flour, cinnamon and
salt in the Stainless Steel Mixing Bowl.
Add yeast mixture and eggs.
3.Using the Dough Hook, knead on low speed
(2) for about 1 minute or until combined.
Continue kneading for a further 5 minutes.
5.Cut marshmallow into squares using a wet
knife; toss in remaining coconut.
4.Add 2-3 pieces of butter to dough mixture
and continue kneading, adding a little
butter at a time until well incorporated. If
dough begins to lose its “ball” shape, add
as much of the extra flour as necessary to
keep it combined. Knead in the sultanas.
This step should take a total of 4 minutes.
5.Remove dough from bowl; wash and dry
bowl, then return dough to bowl. Cover; set
aside in a warm, draft-free place for about
1 hour or until doubled in size.
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Recipes continued
6.Preheat oven to moderately hot
(200°C/180°C fan-forced). Line 2 oven
trays with baking paper.
Orange Drops
Makes: About 40
185g butter, room temperature
1 cup caster sugar
7.Plunge your fist into the dough and using
the Dough Hook, knead again on low speed
(2) for 1 minute or until smooth.
1 teaspoon finely grated orange rind
1 egg
8.Divide dough into 8 even portions. Work
each dough portion into a smooth ball and
place on prepared trays. Set aside in a
warm, draft-free place for 30 minutes.
2 cups plain flour
½ teaspoon baking powder
½ cup breakfast marmalade
1.Preheat oven to moderate (180°C/160°C
fan-forced). Grease and line oven trays with
baking paper.
9.Brush each brioche with extra egg yolk
and sprinkle with extra sugar. Bake for
15 minutes or until golden and cooked
through.
2.Using the Beater, mix butter, sugar and
orange rind on medium speed (5-7) for
about 2 minutes or until creamy. Add egg
and mix well.
3.Add the flour and baking powder and mix
on low speed (1-4) for about 30 seconds or
until combined.
4.Roll 2 teaspoons of the mixture into balls,
flatten slightly and place on prepared trays.
Press you finger into the middle of each
ball to make an indent. Spoon ½ teaspoon
of marmalade into each indent.
5.Bake for 10 minutes or until cooked.
Remove from oven. Cool on wire racks.
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Recipes continued
Golden Syrup and Walnut Scrolls
2 ¼ cups self-raising flour
1 tablespoon caster sugar
100g butter, chopped
Makes: 12
Apple Tea Cake
125g butter, room temperature
1 teaspoon vanilla
½ cup brown sugar
2 eggs
/ cup milk
²
³
1 egg
½ cups plain flour
1 cup walnuts, chopped
½ cup slivered almonds
/ cup milk
¹
³
2 green apples, peeled, cored, thinly sliced
2 teaspoons raw sugar
/ cup firmly packed brown sugar
¹
³
1 teaspoon ground cinnamon
¼ cup golden syrup
½ teaspoon cinnamon
¼ cup apricot jam, warmed
1.Preheat oven to moderately hot
(200°C/180°C fan-forced). Lightly grease a
19cm x 29cm slice pan.
1.Preheat oven to moderately slow
(160°C/140°C fan-forced). Grease and line
a 22cm round spring form tin with baking
paper.
2.Using the Scrapemaster™ spatula beater,
mix flour, sugar and half of the butter on
low speed (1-4) until combined.
2.Using the Beater, mix butter, vanilla and
sugar until creamy. Gradually add the eggs
and beat well. Add the flour and milk. Mix
on low speed (1-4) until combined. Spoon
mixture into prepared pan.
3.Add milk and egg. Using the Dough Hook,
knead on low speed (1-4) to form a soft
sticky dough. Knead for a further 1 minute.
3.Arrange apples over cake mixture. Sprinkle
with raw sugar and cinnamon. Bake for
50 minutes. Remove from oven, brush
with warm jam and bake for a further 10
minutes or until cooked when tested. Serve
with whipped cream.
4.Turn onto a clean, floured bench and roll
dough into a 30cm x 40cm rectangle.
Sprinkle with walnuts, almonds, brown
sugar and cinnamon. Dot with remaining
butter. Roll dough tightly from the long
side to form a log. Trim ends and cut into
12 even slices.
5.Place slices, cut side up into prepared pan.
Bake for about 25 minutes or until golden,
turning halfway through cooking. Remove
from pan and drizzle with golden syrup.
Serve warm.
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Recipes continued
Cheats Tiramisu
Upside Down Pear and Almond Cake
/ cup slivered almonds
1 ¼ cups espresso
2 tablespoons caster sugar
¹
³
1 ¼ cups firmly packed brown sugar
1 large pear, peeled, cored, thinly sliced
185g butter, room temperature
3 eggs
¼ cup coffee flavoured liqueur (Tia Maria or
Kahlua)
600ml tub thickened cream
¼ cup icing sugar mixture
2 teaspoons vanilla essence
250g sponge finger biscuits
50g dark chocolate, grated
¼ cup plain flour
1 ¾ cups almond meal
1.Preheat oven to moderately hot
(200°C/180°C fan-forced). Grease and line
a 22cm round cake pan with baking paper.
1.Combine coffee, caster sugar and liqueur
in a bowl. Cool.
2.Sprinkle the almonds and ¼ cup of the
sugar over the base of the pan. Evenly top
with pear slices.
2.Place cream, icing sugar and vanilla in
the Stainless Steel Mixing Bowl. Using the
Whisk, whip on very high speed (11-12)
until soft peaks form.
3.Using the Beater, beat butter and
remaining sugar on medium speed (5-7)
for about 3 minutes or until light and
fluffy. Beat in eggs one at a time. Add flour
and almond meal and mix on low speed
(1-4) until combined.
3.Dip one sponge finger into cooled coffee
mixture. Remove from liquid and spread
one side with a little cream. Place sideways
in an 8-cup capacity serving dish. Dip a
second sponge finger in coffee mixture,
spread with a little cream and lay next to
the first. Repeat with remaining sponge
fingers, coffee mixture and cream. If there
is any remaining coffee mixture once all
the biscuits have been dipped, pour this
over the biscuits.
4.Pour mixture into pan. Bake for about 35
minutes or until cooked when tested. Stand
for 10 minutes before turning upside down
onto a wire rack. Serve warm or cold with
whipped cream.
4.Spread top with remaining cream and
smooth surface. Sprinkle with chocolate;
cover and refrigerate overnight.
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Recipes continued
White Chocolate Layered Butter Cake
Chocolate Chocoholic Cake
185g butter, room temperature
1 ½ teaspoons vanilla extract
1 ¾ cups caster sugar
4 eggs
1 ½ cups water
2 ¼ cups caster sugar
185g butter, room temperature
¼ cup cocoa powder
¾ teaspoon bicarbonate of soda
2 ¼ cups self-raising flour
3 eggs
1 ½ cups plain flour
¾ cup self-raising flour
2 teaspoons cocoa powder
¾ teaspoon bicarbonate soda
¾ cup milk
1.Preheat oven to moderate (180°C/160°C
fan-forced). Grease and line a 22cm square
cake pan with baking paper.
1.Preheat oven to moderately slow
(160°C/140°C fan-forced). Grease and line
a deep, 20cm round cake pan, extending
the baking paper 3cm above the rim of the
pan.
2.Combine water, sugar, butter, cocoa and
soda in a large saucepan. Stir over heat
without boiling until sugar dissolves and
butter is melted. Bring to boil then reduce
heat to low. Simmer uncovered for 4
minutes being careful the saucepan doesn’t
overflow. Transfer to the Stainless Steel
Mixing Bowl; cool to room temperature.
2.Place ingredients in the Stainless Steel
Mixing Bowl. Using the Scrapemaster™
spatula beater, mix on low speed (1) for
about 30 seconds or until just combined.
Increase to low speed (4) and beat for 1
minute. Pour mixture into prepared pan.
3.Add flour to the bowl. Using the
Scrapemaster™ spatula beater, beat on low
speed (1) until combined. Add eggs and
beat on low speed (4) until combined. Pour
mixture into prepared pan.
3.Bake for about 1 ½ hours or until cooked
when tested with a skewer. Stand in pan
for 5 minutes before turning onto a wire
rack to cool.
4.Bake for about 1 hour or until cooked when
tested. Stand in pan for 5 minutes before
turning onto a wire rack to cool. Top with
rich fudge frosting.
4.When cool, split cake horizontally into 3
even sized disks. Layer and cover with
white chocolate ganache. Top with fresh
berries and chocolate curls to decorate.
Rich fudge frosting
White Chocolate Ganache
1 cup cream
90g butter
/ cup water
¹
³
600g white chocolate, chopped
½ cup caster sugar
1.Bring cream to boil in a medium saucepan
and immediately remove from heat.
1 ½ cups icing sugar mixture
/ cup cocoa powder
¹
³
2.Stir through chocolate until melted. Cover;
refrigerate, stirring occasionally until
spreadable consistency.
1.Combine the butter, water, caster sugar
in a small saucepan. Stir over low heat
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Recipes continued
without boiling until sugar dissolves. Sift
icing sugar and cocoa into a bowl, then
gradually stir in hot butter mixture. Cover
then refrigerate for about 20 minutes or
until frosting is cool and thickens. Beat
with a wooden spoon until spreadable.
Ricotta Baked Cheesecake
90g butter, room temperature
¼ cup caster sugar
1 egg
1 ¼ cups plain flour
¼ cup self-raising flour
750g fresh ricotta
1 cup caster sugar, extra
5 eggs, extra
3 teaspoons finely grated lemon rind
1 tablespoon lemon juice
1.Grease a 22cm springform tin and line the
base with baking paper.
2.Using the Scrapemaster™ spatula beater,
beat butter, sugar and egg on low speed
(4) until combined.
3.Add flours and beat on low speed (1) until
combined. Using the back of a spoon,
press mixture over the base of prepared
tin. Refrigerate for 30 minutes.
4.Preheat oven to moderately hot
(200°C/180°C fan-forced). Bake for 15
minutes. Remove from oven and press base
down with a clean tea towel. Cool.
5. Reduce oven temperature to moderately
slow (160°C/140°C fan-forced).
6.Place ricotta, extra sugar, extra eggs, rind
and juice in the Stainless Steel Mixing
Bowl. Using the Whisk, mix on high speed
(8-10) until smooth.
7.Pour into tin and bake for about 1 hour or
until set but still wobbly in the centre.
Turn the oven off. Cool cake in the oven
with the door ajar. Refrigerate for several
hours before serving dusted with icing
sugar.
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Recipes continued
Macadamia Meringue Cake
6 egg whites
Jam Scone Ring
2 cups self-raising flour
1 tablespoon caster sugar
30g butter, room temperature
¾ cup milk
Pinch salt
1 ½ cups caster sugar
1 teaspoons vanilla extract
1 teaspoon white vinegar
Filling
1 egg yolk
2 tablespoons apricot jam, warmed
½ cup finely chopped dried apricots
300mls pure cream
1 teaspoon vanilla extract
½ cup icing sugar
1.Preheat oven to moderately hot
(200°C/180°C fan-forced). Grease and line
an oven tray with baking paper.
250g marscapone
2.Using the Scrapemaster™ spatula beater,
mix flour, sugar and butter on low speed
(2) until combined.
100g roasted macadamias, chopped
1.Preheat oven to very slow (120°C/100°C
fan-forced).
3.Add milk and egg yolk. Using the Dough
Hook, knead on low speed (2) to form a
soft sticky dough
2.Grease and line 2 oven trays with baking
paper. Mark a 22cm circle on each tray.
3.Using the Whisk, beat egg whites and salt
on very high speed (11-12) until soft peaks
form.
4.Turn onto a clean, floured bench and roll
dough into a 30cm x 40cm rectangle.
Spread jam over dough and scatter with
apricots. Roll dough from the long side to
form a log. Place on the prepared tray and
curve to form a ring. Press ends together to
seal.
4.Add sugar, a small amount at a time,
whisking until thick and glossy. Add vanilla
and vinegar and whisk until just combined.
5.Divide the mixture evenly between
prepared trays. Spread evenly onto marked
circles.
5.Bake for about 25-30 minutes or until
cooked. Serve warm, dusted with sifted
icing sugar.
6.Bake for about 1 ½ hrs or until firm and
slightly browned. Turn off oven. Cool
meringues completely in the oven with the
door ajar.
7.To make filling, use the Whisk attachment
to whip cream, vanilla and icing sugar
on high speed (11-12). Stir through
marscapone and macadamias.
8.To assemble, sandwich meringue disks
together with cream mixture. Dust with
icing sugar and top with fresh berries.
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Recipes continued
Sticky Toffee Pudding
Lemon Thyme and Cheese Focaccia
200mls luke-warm water
½ teaspoon sugar
Makes: 2
200g pitted dates, chopped
1 ½ teaspoons baking powder
/ cup boiling water
2 teaspoons (7g sachet) dry yeast
2 cups plain flour
¹
³
125g butter, room temperature
1 cup firmly packed brown sugar
2 eggs
1 teaspoons salt
1 ½ tablespoons (30mls) olive oil
1 ½ cups plain flour
¼ cup milk
1 tablespoon finely chopped fresh lemon
thyme
½ cup grated cheddar cheese
1 tablespoon milk
1.Place the dates, baking powder and boiling
water in a bowl. Set aside for 10 minutes.
2.Preheat oven to moderate (180°C/160°C
fan-forced). Grease and line a 20cm square
cake pan with baking paper.
Sea Salt flakes
1.Combine the water, sugar and yeast in a
jug; stir to combine. Cover mixture and
place in a warm area for about 10 minutes
until the mixture is frothy.
3.Using the Scrapemaster™ spatula beater,
mix the butter and sugar on medium speed
(5-7) for about 2 minutes or until creamy.
Gradually add the eggs and beat well.
Add the flour, milk and date mixture.
Mix on medium speed (5-7) until just
combined.
2.Place the flour and salt in the Stainless
Steel Mixing Bowl. Add the yeast mixture
and olive oil. Using the Dough Hook, mix
on low speed (1-2) for about 2 minutes or
until combined and mixture forms a ball.
Continue kneading for 8 minutes.
4.Spoon mixture into prepared pan and
bake for 40 minutes or until cooked when
tested.
3.Remove dough from the bowl. Lightly
grease the bowl and return dough.
Cover; allow to rise in a warm area for
about 1 hour or until doubled in size.
5.Serve pudding with warm toffee sauce
(see following recipe).
4.Preheat oven to moderately hot
(200°C/180°C fan-forced). Grease and line
2 oven trays with baking paper.
Toffee Sauce
200g butter
5.Punch the dough with your fist to knock
out the air. Cut the dough in half. Roll
each piece on a lightly floured surface into
a 20 x 25cm rectangle. Place on prepared
trays. Sprinkle thyme and cheese over
each focaccia, leaving a 1cm border. Brush
borders with a little water, then fold in half
to make 2 long rectangles. Press edges
1 cup pure cream
1 cup firmly packed brown sugar
1. Place all ingredients in a small saucepan.
Stir over medium heat until melted and
combined. Simmer for 3 minutes.
30
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Recipes continued
together, score 3 times across the top.
Basic Pizza Dough
Makes: 2 large pizzas
Brush with milk and sprinkle with sea salt.
150ml luke-warm water
1 teaspoon sugar
6.Bake for 15-20 minutes or until cooked
through. Serve warm, cut into pieces.
2 teaspoons (7g sachet) dry yeast
2 cups plain flour
Cheesy Spinach Scrolls
2 cups self-raising flour
1 tablespoon caster sugar
50g butter, chopped
Makes: 12
½ teaspoon salt
2 tablespoon olive oil
1.Combine the water, sugar and yeast in a
jug; stir to combine. Cover mixture and
place in a warm area for about 10 minutes
until the mixture is frothy.
¾ cup milk
250g frozen spinach, thawed
1 cup pizza cheese
2.Place the flour and salt in the Stainless
Steel Mixing Bowl. Add the yeast mixture
and olive oil. Using the Dough Hook, mix
on low speed (1-2) for about 2 minutes or
until combined and mixture forms a ball.
Continue to knead on low speed (1-2) for a
further 8 minutes.
100g feta cheese, crumbled
1.Preheat oven to moderately hot
(200°C/180°C fan-forced). Lightly grease
and line a 22cm square cake pan.
2.Using the Scrapemaster™ spatula beater,
mix flour, sugar and butter on speed 2 for
about 2 minutes or until combined.
3.Remove dough from the bowl. Lightly
grease the bowl and return dough. Cover;
allow to rise in a warm area for about 1
hour or until doubled in size.
3.Add milk and using the Dough Hook, knead
on speed 2 for about 1 minute or until a
soft sticky dough is formed.
4.Punch the dough with your fist to knock
out the air. Cut the dough in half. Take one
piece and roll on a lightly floured surface
into a rough round. Place on a lightly
greased pizza tray and stretch the dough to
fit the tray. Repeat with remaining dough.
Cover; allow to stand for 20-30 minutes.
Top as desired.
4.Turn onto a clean, floured bench and roll
dough into a 30cm x 40cm rectangle.
Squeeze excess moisture from spinach
with your hands. Chop coarsely and pat dry
with absorbent paper towel. Sprinkle pizza
cheese, spinach and feta over dough. Roll
tightly from the long side. Trim ends and
cut into 12 even slices.
Tip: if you prefer a thick pizza crust, use this
dough quantity to make 1 pizza instead.
5.Place scrolls, cut-side up in prepared pan.
Bake for about 25 minutes or until cooked
through. Serve warm.
31
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Recipes continued
Supreme Pizza
Potato and Rosemary Pizza
Makes: 2 large pizzas
Makes: 2 large pizzas
1 quantity basic pizza dough
¼ cup pizza sauce
1 quantity basic pizza dough
1 tablespoon olive oil
2 cups pizza cheese
1 clove garlic, crushed
¼ cup finely chopped fresh basil
½ red onion, thinly sliced
1 small red capsicum, thinly sliced
100g button mushrooms, thinly sliced
100g shaved ham, torn
Salt and pepper, to taste
2 cups pizza cheese
200g new potatoes, very thinly sliced
1 tablespoon finely chopped fresh rosemary
1.Prepare basic pizza dough according to
recipe.
¼ cup pitted kalamatta olives
2.Preheat oven to very hot (240°C/220°C
fan-forced).
1.Prepare basic pizza dough according to
recipe.
3.Combine olive oil and garlic in a small
bowl. Using the back of a spoon, spread
oil mixture evenly over pizza bases. Season
with salt and pepper.
2.Preheat oven to very hot (240°C/220°C
fan-forced).
3.Spread pizza sauce over bases. Sprinkle
with half of the cheese. Top with remaining
ingredients and sprinkle with remaining
cheese.
4.Sprinkle bases with half of the cheese.
Top with potato slices and rosemary.
Sprinkle with remaining cheese.
4.Cook pizza, for about 15 minutes or until
bases are golden and cheese has melted.
5.Cook pizza, for about 15 minutes or until
bases are golden and cheese has melted.
Tip: Use a mandolin or V-slice to cut potato
very thinly. Potatoes may not cook if not cut
thin enough. If you can’t cut the potatoes
very thinly, you may need to par-cook them in
the microwave before placing on the pizza.
32
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Recipes continued
Gourmet Vegetarian Pizza
Makes: 2 large pizzas
1 quantity basic pizza dough
¼ cup pizza sauce
2 cups pizza cheese
¼ cup finely chopped fresh basil
½ red onion, thinly sliced
½ cup bottled char-grilled capsicum,
drained, chopped
100g button mushrooms, thinly sliced
½ cup sun-dried tomatoes, drained, chopped
¼ cup pitted kalamatta olives
1.Prepare basic pizza dough according to
recipe.
2.Preheat oven to very hot (240°C/220°C
fan-forced).
3.Spread pizza sauce over bases. Sprinkle
with half of the cheese. Top with remaining
ingredients and sprinkle with remaining
cheese.
4.Cook pizza, for about 15 minutes or until
bases are golden and cheese has melted.
33
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Notes
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Notes
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The Sunbeam
5 Year Motor
Guarantee
Sunbeam has built its reputation
If a fault should develop with the motor
The benefits given to you by this guarantee
are in addition to your other rights and
remedies under any laws which relate to
the appliance.
on manufacturing quality electrical
appliances. Our Cafe Series® Planetary
Mixmaster® Bench Mixer is constructed
after the period covered by the 12 Month
Replacement Guarantee, please call
Sunbeam Customer Service on the number
from the highest quality materials. So much listed below or send a written claim to
Our goods come with guarantees that
cannot be excluded under the Australian
Consumer Law and under the New Zealand
Consumer Guarantees Act. In Australia you
are entitled to a replacement or refund for
a major failure and for compensation for
any other reasonably foreseeable loss or
damage. You are also entitled to have the
goods repaired or replaced if the goods fail
to be of acceptable quality and the failure
does not amount to a major failure.
so, we guarantee our Bench Mixer motor
for five (5) years against faulty materials
or manufacture. This guarantee is just
another expression of our confidence in
the way we make appliances at Sunbeam.
In order to be eligible for this guarantee,
you must retain your receipt as proof of
purchase.
Sunbeam at the address listed below.
On receipt of your claim, Sunbeam will
advise you on how to obtain a replacement
motor if your motor is defective.
Alternatively, you can return the Cafe
Series® Planetary Mixmaster® Bench Mixer
to any of Sunbeam’s authorised service
centres, together with your receipt. The
service centre will examine the motor and
if it is faulty or defective, the motor will be
replaced free of charge.
Your Cafe Series® Planetary Mixmaster®
Bench Mixer is covered for the first year
against faulty material or manufacture
by the Sunbeam 12 Month Replacement
Guarantee. Should you experience any
difficulties with your appliance within
this 12 Month period, please phone our
customer service line for advice on 1300
881 861 in Australia, or 0800 786 232 in
New Zealand.
IMPORTANT NOTE
For a complete list of Sunbeam’s authorised
service centres visit our website or call:
Sunbeam agrees to replace the motor in
the event of the motor developing a fault or
defect, within the four years after the
12 Month Replacement Guarantee.
Sunbeam Corporation Ltd.
Australia
As your Cafe Series® Planetary Mixmaster®
Bench Mixer needs to be assessed at a
Sunbeam authorised service centre, it will
not be accepted through retail stores.
1300 881 861
The Sunbeam (5) five year motor guarantee
begins from date of purchase and extends
for four years beyond the 12 Month
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
If using the Cafe Series® Planetary
Mixmaster® Bench Mixer for commercial
use this motor guarantee is limited to 12
months from the date of purchase.
Replacement Guarantee. It covers only
the motor, guaranteeing it against faulty
materials or manufacture. It does not cover
damage caused by accident, misuse or
being used in a manner not in accordance
with the Instruction Book. Similarly, this
motor guarantee does not cover freight or
any other costs incurred in making a claim.
Sunbeam Corporation Ltd.
New Zealand
0800 786 232
26 Vestey Drive, Mt Wellington
Auckland, New Zealand
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12 Month Replacement Guarantee
In the unlikely event that this appliance develops any malfunction
within 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
your appliance, please phone our customer
service line for advice on 1300 881 861 in
Australia, or 0800 786 232 in New Zealand.
Alternatively, you can send a written claim
to Sunbeam at the address listed below.
On receipt of your claim, Sunbeam will
seek to resolve your difficulties or, if the
appliance is defective, advise you on how
to obtain a replacement or refund.
In Australia you are entitled to a
replacement or refund for a major failure and
for compensation for any other reasonably
foreseeable loss or damage. You are also
entitled to have the goods repaired or
replaced if the goods fail to be of acceptable
quality and the failure does not amount to
a major failure.
Should your appliance require repair or
service after the guarantee period, contact
your nearest Sunbeam service centre.
Your Sunbeam 12 Month Replacement
Guarantee naturally does not cover misuse
or negligent handling and normal wear and
tear.
For a complete list of Sunbeam’s authorised
service centres visit our website or call:
Australia
Similarly your 12 Month Replacement
Guarantee does not cover freight or any other
costs incurred in making a claim. Please
retain your receipt as proof of purchase.
1300 881 861
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
The benefits given to you by this guarantee
are in addition to your other rights and
remedies under any laws which relate to the
appliance.
New Zealand
0800 786 232
26 Vestey Drive, Mt Wellington
Auckland, New Zealand
Our goods come with guarantees that cannot
be excluded under the Australian Consumer
Law and under the New Zealand Consumer
Guarantees Act.
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Need help with your appliance?
Contact our customer service team or visit
our website for information and tips on
getting the most from your appliance.
In Australia
Or call 1300 881 861
In New Zealand
Or call 0800 786 232
is a registered trademark.
‘Cafe Series’ logo and words are registered trademarks of
Sunbeam Corporation.
‘Mixmaster’ is a registered trademark of Sunbeam
Corporation.
‘Scapemaster’ is a trademark of Sunbeam Corporation.
Made in China. Designed and engineered in Australia.
Due to minor changes in design or otherwise, the product
may differ from the one shown in this leaflet.
© Copyright. Sunbeam Corporation Limited 2006.
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
08/11
Sunbeam Corporation is a division of GUD Holdings Ltd.
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