Mixmaster
®
HeatSoft
TM
Planetary Mixer
User Guide
MXM7000WH
Contents
Sunbeam’s Safety Precautions 1
Features of your Mixmaster
®
HeatSoft
TM
Planetary Mixer 2
Using your Mixmaster
®
HeatSoft
TM
Planetary Mixer 6
Safety Mechanisms 10
Mixing Guide 11
Oven Temperature Guide 12
Care and Cleaning 12
Troubleshooting Guide 13
Making a Successful Dough 14
Recipes 17
Important Instructions - retain for future use
1
Sunbeam is 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:
• 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.
• 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.
• 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.
• Young children should be supervised to ensure that
they do not play with the appliance.
• Never leave an appliance unattended while in use.
• Switch off the appliance and disconnect from supply
before changing accessories or approaching parts
that move in use.
• 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.
• 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.
• 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.
• 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.
* This appliance generates heat when using the
heating function. Do not touch hot surfaces, such
as the bowl and accessories. Allow to cool
before handling.
CAUTION: Appliances are not intended to be
operated by means of an external timer or
separate remote control system.
SAFETY PRECAUTIONS FOR YOUR SUNBEAM
MIXMASTER
®
HEATSOFT
TM
PLANETARY MIXER.
• Never remove the scraper beater, beater, whisk or
dough hook when the appliance is in operation.
• Ensure fingers are kept well away from moving
beater, whisk or dough hook.
• Ensure that the bowl is secured and locked onto
the base of the Mixmaster
®
HeatSoft
TM
Planetary
Mixer before commencing mixing.
• Do not unlock or remove the mixing bowl from
the base of the Mixmaster
®
HeatSoft
TM
Planetary
Mixer whilst in use.
• Never tilt back the head of the Mixmaster
®
HeatSoft
TM
Planetary Mixer whilst the appliance is in operation.
• When mixing extremely heavy loads the appliance
should not be operated for more than 15 minutes
or use the HeatSoft feature for longer than 10
minutes continuously. This does not apply to the
recipes detailed in this booklet.
• IMPORTANT: In the case of the mixer overheating
due to excessive load, the safety cutout will
activate, preventing the mixer from operating.
Should this occur, switch the mixer off at the
power outlet and allow the mixer to cool for 10
minutes before switching back on.
• Ensure long hair is tied back and young children
are not near the bowl.
If you have any concerns regarding the performance and use of your appliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
Sunbeam’s Safety Precautions
2
Features of your Mixmaster
®
HeatSoft
TM
Planetary Mixer
6
1
2
3
4
5
7
8
9
10
11
Flat Beater Scraper Beater Wire Whisk Dough Hook
3
Features of your Mixmaster
®
HeatSoft
TM
Planetary Mixer
1. Attachment shaft
Enables the mixing attachment (beater,
whisk or dough hook) to rotate whilst
travelling around the inside of the bowl,
and reaches all areas of the bowl ensuring
ingredients are evenly incorporated.
2. Scraper Beater
Perfect for 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.
3. HeatSplash guard
Minimises mess, allows you to easily add
ingredients and also retains heat while
mixing.
4. 5.2L stainless steel bowl
The mixing bowl features a handle and is
ideal for mixing large or small quantities of
ingredients.
5. Bowl locking plate
To ensure stable mixing.
6. Mixer head
7. Speed control dial
10 variable speeds and a powerful torque
control motor ensures superior mixing
control and maintains speed.
8. Tilt release lever to raise and lower
head
The lever activates the head release
of the mixer. 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.
9. Heat nozzles for HeatSoft
TM
technology
10. HeatSoft
TM
heat settings
Turn On/Off the heat function and select
between Melt or Soften heat settings.
11. LED light
Allows for better visibility of mixture to
ensure desired consistency
4
Scraper beater with exible edges
Scrapes the bowl walls whilst mixing for uniform consistency
without interruption. Ideal for creaming, sponge cakes, lighter
biscuits and cookies.
Wire whisk
For mixtures that need air incorporated. Ideal for meringues,
whisked sponges and whipping cream.
HeatSplash guard
3-in-1 guard minimises mess, allows you to easily add
ingredients and also retains heat while mixing.
Flat beater
For normal to heavy mixtures. Ideal for fruit cakes and recipes
with larger quantities of ingredients.
Dough hook
For mixing and kneading. Ideal for a variety of sweet and
savoury bread dough’s.
Features of your Mixmaster
®
HeatSoft
TM
Planetary Mixer
Accessories
5
Learning about your stand mixer
The Sunbeam
®
stand mixer with HeatSoft
TM
technology has been designed to allow you
to bake when inspired. No more waiting for ingredients to reach room temperature! Now
you can soften, melt and mix in one step!
Did you know?
Many recipes for baking require ingredients to be at room temperature. Butter will only
reach room temperature after hours of sitting on the counter. If you use butter that’s cold,
straight from the refrigerator, it will result in heavy and dense baked goods. Butter that is
microwaved or melted can create an oily batter resulting in soggy, flat cookies. Using room
temperature ingredients creates fluffier results and better baked goods.
HeatSoft
TM
Technology
The HeatSoft
TM
Technology uses gentle heat to bring cold ingredients to room
temperature while mixing, eliminating the need to plan ahead. HeatSoft
TM
technology
easily allows for butter to be softened and chocolate to be melted.
Features of your Mixmaster
®
HeatSoft
TM
Planetary Mixer
6
Before using your Mixmaster
®
HeatSoft
TM
Planetary Mixer
Before using your Mixmaster
®
HeatSoft
TM
Planetary Mixer for the first time, remove
any packaging material and promotional
labels or tags. It is recommended to wash
the mixing bowl, beater, scraper beater,
whisk and HeatSplash guard in warm
soapy water with a soft cloth. Rinse and dry
thoroughly.
Set-up
Before assembling your Mixmaster
®
HeatSoft
TM
Planetary 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.
Raising and lower the mixing head
To tilt mixer head, lift Tilt Release Lever
(Figure A) and slowly lift mixer head until it
locks in the upright position. (Figure B)
To lower mixer head, grab head, lift Tilt
Release Lever and gently lower mixer head,
ensuring it locks in downward position. A
“click” sound will indicate the mixer head
has locked securely into position. (Figure C)
Using your Mixmaster
®
HeatSoft
TM
Planetary Mixer
Figure B Figure CFigure A
7
Using your Mixmaster
®
HeatSoft
TM
Planetary Mixer
To attach bowl
1. Lift the Tilt Release Lever and tilt mixer
head back.
2. Place bowl on bowl locking plate.
3. Turn bowl gently in a clockwise direction
so that bowl handle are perpendicular
to base.
4. Plug your mixer into the mains supply
socket.
To remove bowl
1. Lift the Tilt Release Lever and tilt mixer
head back.
2. Turn bowl counter clockwise and lift off
locking plate.
To install attachments
1. Ensure the Control Dial is in the off
position.
2. Lift the Tilt Release Lever and tilt mixer
head back.
3. Align the key positions of the beater
shaft and attachment, push upward.
4. Twist counter clockwise so that pin
aligns with attachment notch and clicks
into position.
To remove attachments
1. Ensure the Control Dial is in the off
position.
2. Lift the Tilt Release Lever and tilt mixer
head back.
3. Press attachment upward as far as
possible and turn clockwise.
4. Pull attachment from beater shaft.
NOTE: It is recommended to scrape food off
attachment with a spatula/scraper
before removing.
8
Using your Mixmaster
®
HeatSoft
TM
Planetary Mixer
To attach HeatSplash Guard
1. Rotate Control Dial to off position “0” to
turn unit off.
2. Unplug Stand Mixer.
3. After bowl and accessory are assembled
to mixer, Gently lower mixer head,
ensuring it locks in downward position.
A “click” sound will indicate the mixer
head has locked securely into position.
4. From the front of the mixer, slide the
HeatSplash Guard over the bowl and
accessory until it is centered. The inner
ring of the HeatSplash Guard should fit
over the outer rim of the bowl. Note:
The HeatSplash Guard must be placed
over both heat nozzles (Figure E).
Figure E
1
2
3
4
5
6
7
8
9
10
To use HeatSplash Guard
1. When using HeatSoft Technology, use
HeatSplash guard for best results.
2. While securing HeatSplash Guard with
one hand, pour the ingredients into the
bowl through the pouring chute.
To remove HeatSplash Guard
1. Rotate Control Dial to off position “0” to
turn unit off.
2. Unplug Stand Mixer.
3. Lift the front of the HeatSplash Guard
clear of the bowl rim and pull forward.
LED light
This stand mixer has an LED light on the
mixer head (Figure F). The LED light allows
for better visibility of the mixture to ensure
desired consistency. The LED light will
switch on automatically when the mixer is
in operation and automatically switch off
when the mixer is not in use.
Figure F
9
Using your Mixmaster
®
HeatSoft
TM
Planetary Mixer
Operating HeatSoft
TM
settings - Soften
1. As an example for creaming. Cut cold
butter into approximately 2.5cm cubes
and place them into the mixing bowl
with sugar.
2. Press the
button to activate HeatSoft
Technology, the light for soften will
illuminate.
3. Turn on the speed control dial.
Start mixing at speed setting 1 for
approximately 45 seconds or until there
are no more large chunks of butter.
Then turn to speed 5, and lastly speed
10 for the remainder of the creaming
time. Turn off HeatSoft after softening
butter, this is not required for the
remainder of the recipe.
NOTE: HeatSoft Soften function will run for
3.5mins before automatically cutting off.
Operating
HeatSoft
TM
settings - Melt
1. As an example for melting chocolate.
Cut or snap chocolate into small pieces
and place them into the mixing bowl.
Chocolate chips will melt quicker than
block chocolate.
2. Press the
button to activate HeatSoft
Technology, press the Select button to
select the melt setting, the light for
melt will illuminate.
3. Allow the chocolate to begin melting
before turning on the speed control
dial. Start mixing at speed setting 1 and
gently mix until melted.
NOTE: For best results use the HeatSplash
guard to retain heat while mixing.
CAUTION: Do not touch or hold your hand
beneath the heat nozzle while the HeatSoft
feature is ON.
NOTE: HeatSoft Melt function will run for
6mins before automatically cutting off.
Operating speed control dial
The speed control dial is used for turning
the stand mixer ON and OFF and for
selecting the desired speed.
Rotate the speed control dial in a clockwise
direction to increase mixing speed, and in
a counterclockwise direction to decrease
mixing speed.
Rotate the speed control dial until the
indicator is aligned with the indicator line
for the desired speed. (Figure D)
NOTE: Always begin mixing at the lowest
possible speed setting, then gradually move
to desired higher speed to avoid splashing
ingredients out of the bowl.
CAUTION: Do not operate without
attachments.
Figure D
1
2
3
4
5
6
7
8
9
10
10
Thermo cut-off – temperature overload
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.
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.
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.
Unplug the mixer and remove some of the
mixture from the bowl, working in batches.
Mixer head safety mechanism
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.
Safety Mechanisms
Note: When using extremely heavy loads
the appliance should not be operated for
more than 10 minutes. This does not apply
to the recipes detailed in this booklet.
11
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 MIXING GUIDE EXAMPLES
1
SOFTEN/MELT/
FOLD
Use when mixing dry ingredients or when folding flour
gently into a cake batter. Use when softening and mixing
chilled butter and sugar. Use for melting chocolate or
when recipes call for low speed.
2 STIR/KNEAD
Use for kneading bread dough’s or when mixing liquid
ingredients where gentle action is needed.
NOTE: This is the maximum recommended speed for
dough hook usage.
3-6 MIX
Use when quick breads require a brisk mixing action,
Use when combining liquid ingredients together, or when
mixing smooth batters.
Use when mixing dry ingredients and liquid ingredients
together alternatively in a recipe.
Use when a recipe calls for combining ingredients
together.
Use when recipes call for medium speed.
7 CREAM
Use for whipping softened butter and sugar together to
develop a light fluffy texture.
8-10 WHIP/CREAM
Use to whip cream and egg whites. Use to create smooth
frostings and toppings. Use when recipes call for high speed.
NOTE: Mixer may not maintain fast speeds under heavy loads, such as when the heavy-duty
attachments are used. This is a normal condition.
Hints & Tips
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.
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.
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.
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.
Mixing Guide
12
For your information, the following temperature settings are included as a guide.
DESCRIPTION OF OVEN
TEMPERATURES
Degrees Celsius °C Degrees Fahrenheit °F Gas Mark
Very Low 120 250 ½
Low 140-150 300 1-2
Moderately Low 160 325 3
Moderate 180 350 4
Moderately hot 200 400 6
Hot 220 425 8
Very Hot 240 475 9
Note: If using fan forced ovens be sure to turn the temperature down by 20°C.
Please refer to your oven manufactures instruction guide Also check recipes at the
back of this booklet.
Oven Temperature Guide
Care and Cleaning
Before cleaning your Sunbeam Mixmaster
®
HeatSoft
TM
Planetary Mixer, ensure that
the power is turned off at the power outlet,
then remove the plug. Wipe over the
outside area of the Mixmaster
®
HeatSoft
TM
Planetary Mixer including the head and
base, with a dampened cloth and polish
with a soft dry cloth.
Wipe any excess food particles from the
power cord.
Sunbeam recommends to hand wash the
mixing bowl, scraper beater, beater, whisk ,
dough hook and HeatSplash guard, 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.
Maintenance Service
Your Sunbeam Mixmaster
®
HeatSoft
TM
Planetary 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.
Storage
Keep your Sunbeam Mixmaster
®
HeatSoft
TM
Planetary Mixer in a convenient
position on your kitchen bench ready
for use at all times. Place the scraper
beater, beater, whisk and dough hook and
HeatSplash guard 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.
13
Problem Possible Cause What to do
Motor will not start. Motor is over-heated.
Mixer head is not
locked down properly.
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.
Motor is over-heated. Use of a high speed for
a long time.
Mixture too heavy.
Mixing quantity too
large.
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 to allow the motor to
cool.
Try mixing in batches and do not
operate for more than 3 mins as this
may cause over heating'
Mixer head does not
lock down properly.
Thick mixture is
preventing the
attachment from going
all the way down into
the bowl.
Move mixture in mixing bowl to the
side of the attachment, to allow the
attachment to go all the way into the
bowl.
Attachment is hitting
the bowl.
Attachment is not
inserted correctly.
Mixing bowl is not
locked into the base
properly.
Remove the attachment and
try inserting again. Refer to the
instructions in this booklet if needed.
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.
Mixture caught up in
the attachment.
Flour or spills on
bench top.
Lower the speed or mix in batches.
Scrape down the attachment and
continue mixing.
Clean and dry benchtop as well as the
mixer base.
If HeatSoft function
switches off when
operating.
HeatSoft Soften
function will turn off
after a certain period.
Press the HeatSoft button if you wish to
continue using the HeatSoft function.
If the HeatSoft
function is not
working properly.
For best results use
the HeatSplash Guard
when using HeatSoft
technology.
Ensure the HeatSplash Guard is fitted
correctly and no objects are blocking
the heat outlet.
Troubleshooting Guide
14
Making a Successful Dough
Measuring 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.
• One metric tablespoon is equal to
20mls.
• One metric teaspoon is equal to 5mls.
• One liquid cup measurement is equal to
250mls.
• All eggs used in our recipes are extra
large (59g) eggs, unless otherwise
specified.
The following are some hints on measuring
ingredients.
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.
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.
Never tap the cup on the bench or pack in
the ingredients (unless specified); this will
give an inaccurate measurement.
Note: crush any lumps, particularly in
bicarbonate of soda or sugar before
measuring.
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.
Tips for substituting Ingredients
• 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)
• 1 cup plain flour + 1 teaspoon baking
powder = ½ cup plain flour + ½ cup self
raising flour
• When substituting wheat flour with
gluten free flour, the best results are
usually achieved in recipes that have a
small amount of flour.
• Commercial baking powders can
contain wheat starch. If you are
allergic to wheat, you can make your
own. Baking powder = 1 teaspoon
bicarbonate of soda + 2 teaspoons
cream of tartar
• 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.
• 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
• 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.
• 7g dry yeast (1 sachet) = 15g
compressed yeast
15
Making a Successful Dough
Preparing the dough
1. Insert dough hook. Place the dry
ingredients into the bowl and lock the
bowl onto the base.
2. Turn the speed dial to slow speed
(1), 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
to scrape down the sides of the bowl if
necessary.
3. Knead on slow speed (2) until smooth
and elastic; for about 5-8 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.
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.
Tips
To add interest to breads.
• Brush dough with a little milk and
sprinkle loaves or buns with poppy,
caraway or sesame seeds before
baking.
• 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.
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.
For a glossy crust, brush with beaten egg
white before baking.
For a matt finish, brush with melted butter
or margarine after baking.
16
Making a Successful Dough
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 require more moisture/liquid, especially on warm or
humid days. Add more water, a drop at a time, until a smooth ball/dough is reached.
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.
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.
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.
17
Choc-Hazelnut Pancakes
Makes: 16 - 18
4 cups plain flour
3 ¾ cups buttermilk
¾ cup caster sugar
3 eggs
Butter, for frying
Hazelnut spread and roasted hazelnuts, to
serve
1. Place the flour, buttermilk, sugar and
eggs in the Stainless Steel Mixing Bowl.
Using the whisk attachment mix on low
speed.
2. Melt butter in a large frypan over
medium heat. Spoon ¹/4 cup of batter
into the pan and cook until bubbles
begin to appear on the surface. Flip
pancake and cook for a minute. Repeat
with remaining batter.
3. Serve pancakes with hazelnut spread
and roasted hazelnuts.
Honey, Cranberry and Pistachio Nougat
Makes: approximately 24 pieces
2 sheets edible rice paper
2 ½ cups caster sugar
½ cup honey
¹⁄
³
cup water
500g liquid glucose
2 egg whites
1 ½ cups pistachios, toasted
½ cup dried cranberries
1. Lightly grease a 20cm square cake pan.
Line base of the pan with 1 sheet of rice
paper, trimming to fit.
2. Combine sugar, honey, water and
glucose in a medium saucepan. Stir
over medium heat 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. Place egg whites in the Stainless
Steel Mixing Bowl. Using the whisk
attachment whip egg whites on very
high speed until stiff peaks form.
Reduce to medium speed 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.
4. Quickly spoon into prepared pan. Top
with the remaining sheet of rice paper
and gently press to flatten.
5. Set aside to cool at room temperature
for 6 hours or until set. Remove from
pan and cut into small squares to serve.
Tip: A spoon dipped in hot water will help
spread the nougat.
Recipes
18
Coconut Marshmallows
Makes: approximately 16 pieces
1 cup cold water
⅓ cup powdered gelatin
4 cups caster sugar
2 cups water
2 teaspoons lemon juice
2 cups shredded coconut, lightly toasted
1. Combine cold water and gelatine. Set
aside.
2. Combine sugar and water in a medium
saucepan over medium heat. Stir
constantly until all sugar has dissolved.
Bring to the boil. Add gelatine and
simmer uncovered for 20 minutes. Cool
to room temperature.
3. Transfer sugar mixture to the Stainless
Steel Mixing Bowl. Add lemon juice.
Using the whisk beat on low speed
gradually increasing to very high speed
over 15 minutes. Mixture should be very
thick and hold its shape.
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.
Set aside to cool at room temperature for
3 hours or until set. Cut marshmallow
into squares. Toss in coconut before
serving.
Chocolate Chip Cookies
Serves: 30
150g chilled butter, cubed
125g soft light brown sugar
100g caster sugar
2 tsp vanilla extract
1 medium egg yolk
1 medium egg
300g plain flour
1 tsp baking soda
200g milk chocolate chips
1. Preheat oven to 170˚C (150˚C fan). Line 2
baking sheets with greaseproof paper.
2. Add butter into a bowl with both sugars.
3. Press HeatSoft button, Select Soften
and mix on Speed 1 until combined and
softened, then increase the Speed to 5-7
for approx. 2 minutes.
4. Turn off HeatSoft.
5. Add vanilla, eggs and mix until light and
creamy.
6. Slowly mix in flour and bicarbonate of
soda until just blended, then fold in
chocolate chips.
7. Roll 2 level tablespoonfuls of mixture into
balls and place on prepared trays, 3cm
apart. Press down slightly.
8. Place the trays into oven and bake for
approx. 15 minutes. Allow to cool for a
few minutes on the tray before removing
to a wire rack.
Recipes
19
Pear and Chocolate Cake
Serves: 8-10
150g butter, chopped
150g dark chocolate, chopped 5 eggs,
separated
1 cup caster sugar
⅓ cup crème fraiche
½ cup almond meal
¾ cup cocoa powder
400g can pears in syrup, drained, rinsed
1. Preheat oven to 180ºC. Grease and line a
22cm spring form cake pan with baking
paper.
2. Place butter and chocolate in the mixing
bowl and turn on HeatSoft, Select Melt
and gradually build up speed until
mixture is smooth, using the scraper
beater. Turn of HeatSoft. Pour mixture
into a seperate bowl and set aside.
3. Place egg whites in the cleaned Mixing
Bowl. Using the whisk attachment whip
egg whites on high speed until stiff peaks
form. Remove from bowl. Set aside.
4. Place egg yolks in the Mixing Bowl. Using
the whisk attachment whip egg yolks and
sugar on high speed until light and pale.
5. Reduce to low speed and slowly add
chocolate mixture and creme fraiche.
On low speed sift over almond meal and
cocoa powder, mix until just combined.
6. Fold through egg whites in three batches.
Gently pour into prepared pan. Arrange
pears over mixture. Bake for 40 minutes
or until firm and cooked when tested.
Allow to cool in pan for 10 minutes. Place
on wire rack to cool.
White Chocolate Layered Butter Cake
Serves: 8-10
185g butter, room temperature
1 ¾ cups caster sugar
1 ½ teaspoons vanilla extract
4 eggs
1 ½ cups plain flour
¾ cup self-rising flour
¾ cup milk
¾ teaspoon baking soda
1. Preheat oven to 160°C. Grease and line a
23cm cake pan with baking paper.
2. Place butter, sugar and vanilla in
the Mixing Bowl. Using the beater
attachment, turn on HeatSoft, Select
Soften and using the scraper beat on
medium speed until light and creamy,
then turn off HeatSoft. Add eggs one at a
time, making sure to beat well after each
addition.
3. Add flours, milk and baking soda. Mix on
low speed until just combined.
4. Pour into prepared pan .Bake for about
1 ½ hours or until cooked when tested.
Stand in pan for 5 minutes. Place on wire
rack to cool.
5. When cool, split cake horizontally into 3
even sized disks. Layer and cover with
white chocolate ganache.
Recipes
20
White Chocolate Ganache
Makes: 2 ½ cups
1 cup thickened cream
600g white chocolate, chopped
1. Place cream in mixing bowl, turn
HeatSoft on, Select Melt and beat
through until smooth, using the scraper
beater.
2. Cover and refrigerate, stirring
occasionally until spreadable consistency.
Chocolate Chocoholic Cake
Serves: 10-12
185g butter, room temperature
2 ¼ cups caster sugar
1 ½ cups water
¼ cup cocoa powder
¾ teaspoon baking soda
2 ¼ cups self-rising flour
3 eggs
1. Preheat oven to 180°C. Grease and line a
22cm cake pan with baking paper.
2. Combine butter, sugar, water, cocoa and
baking soda in the mixing bowl using the
scraper beater. Turn HeatSoft on, Select
Melt. Beat on slow speed and gradually
increase speed to medium until smooth.
Allow to cool.
3. Pour sugar mixture and flour into
the Mixing Bowl. Using the beater
attachment beat on low speed until
combined.
4. Increase to medium speed. Add eggs one
at a time, making sure to beat well after
each addition.
5. Pour into prepared pan. Bake for about 1
hour or until cooked when tested. Stand
in pan for 5 minutes. Place on wire rack
to cool. Top with rich fudge frosting.
Rich Fudge Frosting
Makes: 2 cups
180g butter, chopped
1 cup caster sugar
⅔ cup water
3 cups icing sugar
½ cup cocoa powder
1. Combine butter, sugar and water in the
Mixing Bowl using the scraper beater.
Turn on HeatSoft, Select Soften and beat
on low speed until smooth. Stir over
low heat, without boiling, until sugar
dissolves.
2. Place icing sugar and cocoa powder in the
Mixing Bowl. And combine until smooth on
low speed. Turn HeatSoft off.
3. Cover and refrigerate for 20 minutes or
until frosting is cool and thickens. Beat
with a wooden spoon until spreadable.
Recipes
21
Sour Cream Lemon Cake
Serves: 10-12
250g butter, room temperature
2 ½ cups caster sugar
6 eggs
300ml sour cream
¼ cup lemon juice
2 tablespoons lemon zest
3 cups plain flour
½ teaspoon baking powder
½ teaspoon salt
1. Preheat oven to 180°C. Grease and line a
24cm cake pan with baking paper.
2. Place butter and sugar in the Mixing
Bowl. Using the scraper beater
attachment, turn on HeatSoft, Select
Soften and mix on medium speed beat
until light and creamy, turn off HeatSoft.
Add eggs one at a time, making sure to
beat well after each addition.
3. Reduce to low speed. Add sour cream,
lemon juice and zest. Sift over flour,
baking powder and salt. Gently fold
mixture until well combined.
4. Pour into prepared pan. Bake for 1 hour
and 20 minutes or until cooked when
tested. Allow cake to cool in the pan for
15 minutes. Place on wire rack to cool.
5. Once cake has cooled, cover with lemon
buttercream icing.
Lemon Buttercream Icing
Makes: 2 cups
250g butter, room temperature
4 cups icing sugar
2 tablespoons lemon juice
2 tablespoons lemon zest
½ teaspoon salt
1. Place butter and icing sugar in the
Stainless Steel Mixing Bowl. Using the
beater attachment, mix on medium speed
gradually increasing to high speed. Mix
until light and fluffy.
2. Add lemon juice, zest and salt. Mix until
combined.
Recipes
22
Sour Cherry Crumb Cake
Serves: 10-12
Topping:
80g butter, chopped
¾ cup plain flour
¼ cup brown sugar
¼ cup caster sugar
¼ teaspoon ground cinnamon
Cake:
160g butter, room temperature
¾ cup caster sugar
1 teaspoon vanilla extract
2 eggs
1 ½ cups plain flour
¼ cup buttermilk
1 teaspoon baking powder
700g jar poached cherries, drained
1. Preheat oven to 180°C. Grease and line a
20cm square slice pan with baking paper.
2. Topping: In a large bowl combine butter,
flour, sugars and cinnamon. Rub with
fingers until a chunky crumb has formed.
Set aside.
3. Cake: Place butter, sugar and vanilla
in the Mixing Bowl. Using the beater
attachment on medium speed mix until
light and creamy. Add eggs one at a
time, making sure to beat well after each
addition.
4. Reduce to low speed. Add flour,
buttermilk and baking powder. Continue
to mix on low speed until combined.
5. Pour into prepared pan. Cover with
cherries. Sprinkle topping mixture over
top of cake. Bake for 1 hour or until
cooked when tested. Place on wire rack
to cool.
Tip: Topping can be done using a food
processor.
Flourless Orange Syrup Cake
Serves: 16-20
6 small oranges
6 eggs
2 cup caster sugar
6 cups almond meal
2 teaspoon baking powder Syrup:
¾ cup caster sugar
1 cup orange juice
2 tablespoon orange zest
1. Preheat oven to 170°C. Grease and line a
22cm spring form cake pan with baking
paper.
2. Place oranges in a medium saucepan
and cover with water. Place over medium
heat and bring to a simmer until oranges
are tender, about 30-40 minutes. Drain
and allow to cool. Roughly chop oranges,
discarding the seeds.
3. Using a food processor, process oranges
until smooth.
4. Place eggs and sugar in the Mixing Bowl.
Using the whisk attachment whip on
high speed until eggs are pale and have
doubled in size.
5. Reduce to low speed, add remaining
ingredients to the bowl, and whisk until
just combined.
6. Pour into prepared pan. Bake for 1 hour
or until cooked when tested. Place on
wire rack to cool.
7. Syrup: Place sugar, juice and zest in
a medium sauce pan and bring to a
simmer. Stir constantly until sugar has
dissolved and the syrup has thickened.
Drizzle over cake. Serve.
Recipes
23
Lemon Melting Moments
Makes: 12 approximately
250g butter, room temperature
½ cup icing sugar
1 teaspoon vanilla extract
2 cups plain flour
½ cup custard powder
2 teaspoons lemon zest
Filling:
80g butter, room temperature
1 ¼ cups icing sugar
1 tablespoon lemon zest
2 teaspoons lemon juice
1. Preheat oven to 160°C. Grease and line 2
baking trays with baking paper.
2. Place butter, sugar and vanilla in the
Mixing Bowl. Turn on HeatSoft, Select
Soften, Using the scraper beater
attachment mix on medium speed until
light and creamy.
3. Reduce to low speed, add remaining
ingredients, mixing until well combined.
4. Roll mixture into tablespoon-sized balls.
Place on prepared trays and gently press
down with a back of a fork. Bake for
15-20 minutes or until cooked. Place on
wire rack to cool.
5. Filling: Place all ingredients in the Mixing
Bowl. Turn on HeatSoft, Select Soften,
Using the scraper beater attachment on
high speed mix until light and fluffy.
6. Once the cookies are fully cooled,
sandwich together with icing. Serve.
White Chocolate Caramel Cookies
Makes: 60 approximately
250g butter, room temperature
1 cup brown sugar
2 tablespoon golden syrup
2 tablespoon milk
4 cups plain flour
4 teaspoons baking powder
500g white chocolate chips
1. Preheat oven to 180°C. Grease and line
two baking trays with baking paper.
2. Place butter and sugar in the Mixing
Bowl. Turn on HeatSoft, Select Soften.
Using the scraper beater attachment, mix
on medium speed until light and creamy.
Turn off HeatSoft. Add golden syrup and
milk mixing until combined.
3. Add remaining ingredients. Reduce to low
speed mixing until well combined.
4. Roll mixture into tablespoon sized balls.
Place on prepared trays and gently press
down with the back of a fork. Bake for 15
minutes or until cooked. Place on wire
rack to cool.
Recipes
24
Golden Syrup Walnut Scrolls
Makes: 12 each
100g butter, chopped
2 ¼ cups self-rising flour
1 tablespoon caster sugar
⅔ cup milk
1 egg
1 cup walnuts, chopped
½ cup slivered almonds
⅓ cup brown sugar
1 teaspoon ground cinnamon
¼ cup golden syrup
1. Preheat oven to 200°C. Lightly grease a
19cm x 29cm slice pan.
2. Place flour, sugar and half of the butter
in the Stainless Steel Mixing Bowl. Using
the beater attachment on low speed mix
until well combined. Add milk and egg.
3. Using the dough hook knead on speed (1)
until a sticky dough has formed.
4. Turn dough out onto a floured work
surface and roll into a 30 x 40cm
rectangle.
5. Sprinkle with walnuts, almonds, brown
sugar and cinnamon. Dot with remaining
butter. Roll dough tightly lengthways to
form a log. Trim ends and cut into 12
pieces.
6. Place cut side down in prepared pan.
Bake for 25 minutes or until cooked.
Place on wire rack to cool. Drizzle with
golden syrup. Serve.
Sticky Date Cake
Serves: 12-16
400g pitted dates, chopped
⅔ cup boiling water
3 teaspoons baking powder
250g butter, room temperature
2 cups brown sugar
4 eggs
3 cups plain flour
½ cup milk
1. Preheat oven to 180°C. Grease and line
two 20cm cake pan with baking paper.
2. Place the dates, water and baking
powder in a small bowl. Set aside for 10
minutes.
3. Place butter and sugar in the Stainless
Steel Mixing Bowl. Using the beater
attachment on medium speed mix until
light and creamy. Add eggs one at a
time, making sure to beat well after each
addition.
4. Add flour, milk and date mixture. Reduce
to low speed mixing until well combined.
5. Pour into prepared pan. Bake for 40
minutes or until cooked when tested.
Serve warm with toffee sauce.
Toffee Sauce
Makes: 3 cups
300g butter, chopped
1 ½ cups thickened cream
1 ½ cups firmly packed brown sugar
1. Place all ingredients in Mixing Bowl. Turn
HeatSoft on, Select Soften. Using the
scraper beater, mix until combined. Then
let it sit on low speed for 1 minute. Pour
over sticky date pudding.
Tip: This sauce is also great over vanilla
ice-cream.
Recipes
25
Recipes
Cheese Biscuits
Makes: 80 approximately
400g butter, room temperature
1 ½ cups grated parmesan cheese
1 ½ cups grated Swiss cheese
6 eggs
4 cups plain flour
1 ½ teaspoons cayenne pepper
1 tablespoon rock salt
1. Preheat oven to 180°C. Grease and line
two large baking trays with baking paper.
2. Place butter and cheeses in the Mixing
Bowl. Turn on HeatSoft, Select Soften.
Using the scraper beater, mix on medium
speed until well combined. Turn off
HeatSoft.
3. Reduce to low speed. Add flour and
cayenne pepper mixing until well
combined.
4. Use a rolling pin, roll out dough until ½
cm thick. Using a 4cm cutter cut dough
and place onto prepared trays. Sprinkle
with rock salt.
5. Bake for 10 minutes or until cooked.
Place on wire rack to cool.
Corn Fritters
Makes: 12 approximately
750g frozen corn kernels, defrosted
3 eggs
1 red chilli, finely chopped
1 red onion, finely chopped
1 cup plain flour
2 tablespoons freshly chopped coriander
leaves
1 ½ teaspoons baking soda
Salt and freshly ground black pepper, to
taste
Butter, for cooking
1. Place all ingredients in the Mixing Bowl.
Using the beater attachment on low
speed mix until just incorporated. Season
to taste with salt and pepper.
2. Melt butter in a large frypan over medium
heat. Add ¼ cup of batter to pan and
cook for 2 minutes on each side or until
cooked. Repeat with remaining mixture.
Serve hot.
26
Fetta and Spinach Scrolls
Makes: 12 each
4 cups self-raising flour
2 tablespoons caster sugar
100g butter, chopped
1 ½ cups milk
2 eggs
500g frozen spinach, thawed
2 cups pizza cheese
100g feta cheese, crumbled
1. Preheat oven to 200°C. Lightly grease a
19cm x 29cm slice pan.
2. Place flour, sugar and half of the butter
in the Mixing Bowl. Using the beater
attachment on low speed, mix until well
combined. Add milk and egg.
3. Using the dough hook knead on slow
speed (1) until a sticky dough has formed.
4. Divide dough into half and put onto a
clean floured work surface. Roll into two
30 x 40cm rectangles.
5. Sprinkle with spinach and cheeses. Dot
with remaining butter. Roll dough tightly
lengthways to form a log. Trim ends and
cut each roll into 12 pieces.
6. Place cut side down on prepared pans.
Bake for 25 minutes or until cooked when
tested. Place on wire rack to cool.
Cheesy Garlic Bread
Makes: 1 loaf
1 ½ cups warm water
1 ½ tablespoons caster sugar
4 teaspoons dry yeast
2 ½ cups plain flour
1 ½ tablespoons olive oil
1 teaspoon salt
4 cloves garlic, crushed
40g butter, room temperature
¾ cup grated cheddar cheese
½ cup grated parmesan cheese
1. Lightly coat a baking tray with flour.
2. In a medium bowl combine water, sugar
and yeast. Set aside until mixture begins
to foam.
3. Place flour, oil, salt and yeast mixture in
the Mixing Bowl. Using the dough hook
on slow speed (1), knead for 5 minutes or
until dough is soft and silky.
4. Add garlic, butter and cheeses to the
dough and knead on slow speed (1) for 2
minutes.
5. Roll into a log. Place on prepared baking
tray and cover. Place in a warm area for
40 minutes or until doubled in size.
6. Preheat oven to 180°C. Bake dough for
30 minutes or until golden brown and
cooked when tested. Place on wire rack
to cool.
Recipes
27
Recipes
Rosemary, Olive and Sea Salt
Focaccia Bread
Makes: 2 loaves
1 ½ cups warm water
1 ¼ tablespoons caster sugar
3 teaspoons dry yeast
4 cups plain flour
¾ cup olive oil
3 teaspoons salt
¾ cup kalamata olives
3 tablespoons fresh rosemary leaves
1 ¼ tablespoons sea salt
1. In a medium bowl combine water, sugar
and yeast. Set aside until mixture begins
to foam.
2. Place flour, half of the olive oil, salt and
yeast mixture in the Mixing Bowl. Using
the dough hook knead on slow speed
(1) for 2 minutes or until dough forms a
ball. Continue to knead for a further 8
minutes.
3. Place dough in a lightly greased bowl,
cover. Place in a warm area for 40
minutes or until doubled in size.
4. Preheat oven to 180°C. Grease and line
two baking trays with baking paper.
5. Punch down dough. Cut dough in half. On
a lightly floured surface roll dough into a
30cm circle. Place on prepared trays.
6. Press finger tips into the dough to form
indents. Pour over remaining oil and
scatter with olives, rosemary and sea
salt. Bake for 30 minutes or until golden
and cooked when tested. Serve warm or
cold.
Basic Pizza Dough
Makes: 4 large pizzas
2 ½ cups warm water
4 teaspoons dry yeast
2 teaspoons caster sugar
4 cups plain flour
4 tablespoons olive oil
1 teaspoon salt
1. Combine the water, yeast and sugar in
a jug. Set aside until mixture begins to
foam.
2. Place flour, oil, salt and yeast mixture in
the Mixing Bowl. Using the dough hook
knead on slow speed (1) for 2 minutes or
mixture forms a ball. Continue to knead
on slow speed (1) for a further 8 minutes.
3. Place dough in a lightly greased bowl,
cover. Place in a warm area for 40
minutes or until doubled in size.
4. Punch down dough. Cut dough into four
equal pieces.
5. Take one piece of dough 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.
Tip: if you prefer a thick pizza crust, use
this dough quantity to make 1 pizza.
28
Supreme Pizza
Makes: 2 large pizzas
1 quantity basic pizza dough
¼ cup pizza sauce
2 cups pizza cheese
¼ cup chopped fresh basil
¼ cup pitted kalamata olives
1 small red capsicum, thinly sliced
½ red onion, thinly sliced
100g button mushrooms, thinly sliced
100g shaved ham, torn
Salt and freshly ground black pepper, to
taste
1. Prepare basic pizza dough according to
recipe.
2. Preheat oven to 180°C.
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.
Season to taste with salt and pepper.
Serve.
Recipes
29
Australia
www.sunbeam.com.au
1300 881 861
New Zealand
www.sunbeam.co.nz
0800 786 232
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.
Australia | visit www.sunbeam.com.au
phone 1300 881 861
New Zealand | visit www.sunbeam.co.nz
phone 0800 786 232
Newell Australia Pty Ltd I ABN 68 075 071 233
Sunbeam is a registered trade mark.
Made in China to Sunbeam’s specification.
Due to minor changes in design or otherwise,
the product you buy may differ slightly from the one shown here.
Approved by the appropriate electrical regulatory authorities.
© Copyright Sunbeam 2022.
4224-IB
04/22
SAP Number: 2170258
Part Number: NWL0001424767
MXM7000WH_22EM1 (ANZ)_GCDS-LD
