Mixmaster® Classic Bench Mixer Instruction Booklet MX8500 MX8500W MX8500Y MX8500R Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions 1 Features of your Mixmaster® Classic 2 Using your Mixmaster® Classic 4 Mixing guide 8 Oven Temperature Guide 9 Care and cleaning 10 Lets talk ingredients 11 Cookery tips for best results 13 Helpful hints for a successful dough 15 Recipes 17 Important instructions – retain for future use.
Sunbeam’s Safety Precautions • • • • • • • • • • • • • SAFETY PRECAUTIONS FOR YOUR SUNBEAM MIXMASTER CLASSIC BENCH MIXER. Never eject beaters, whisks or dough hooks when the appliance is in operation. Ensure fingers are kept well away from moving beaters, whisks and dough hooks. Ensure that the bowl is secured and locked onto the base of the bench mixer before commencing mixing. Do not unlock or remove the mixing bowl from the base of the bench mixer whilst the mixer is in use.
Features of your Mixmaster Classic ® Attachment eject button The eject button, located on the top of the handle releases the beaters, whisks or dough hooks for easy cleaning. 500 watt motor Powerful motor achieves thorough mixing results. Off-centre head & beaters The head of the bench mixer and beaters are positioned off-centre, making it easier to add ingredients during mixing.
Stainless steel balloon whisks For whisking light batters and packet cake mixes. Stainless steel 'V-groove' beaters Heavy duty 'V-groove' beaters for creaming butter and sugar, plus mixing heavy cake mixes. Stainless steel dough hooks Heavy duty dough hooks take the hard work out of kneading dough and other heavy mixtures. 12 electronic speeds The combination of 12 variable speeds and a powerful torque control motor ensures superior mixing control and maintains speed regardless of the mixing load.
Using your Mixmaster Classic ® Before using your bench mixer Before using your bench mixer for the first time, remove any packaging material and promotional labels or tags. It is recommended to wash the mixing bowls, beaters, whisks and dough hooks in warm soapy water with a soft cloth. Rinse and dry thoroughly. Set-up Before assembling your bench mixer, be sure the power cord is unplugged from the power outlet and the speed control dial is in the 'Off' position.
Using your Mixmaster® Classic continued Balloon whisks – Can be inserted into either socket as they are identical (Figure 4). Note: Be sure both whisks click A B firmly into place, you may need to twist the whisk slightly to engage it in position prior to pushing it in place. Note: Be sure both dough hooks click firmly in place, you may need to twist the dough hook slightly to engage it in position prior to pushing it in place.
Using your Mixmaster® Classic continued 5. Once you have selected the bowl you wish to use, place it on the base. Gently rotate the bowl in a clockwise direction until it drops into position (Figure 7). Continue rotating until the bowl clicks into place. The bowl should feel firm. Note: The mixer head must be tilted backwards for the bowl to be locked onto the turntable. (9) TILT BUTTON (7) 6. Lower the head with the selected mixing attachments in place into the mixing bowl.
Using your Mixmaster® Classic continued Tip: Start mixing at a slow speed and increase speed gradually to prevent ingredients splashing out of the mixing bowl. When adding dry ingredients, particularly flour, lower the speed temporarily until ingredients are combined. Tip: When kneading yeast dough, use speed 1-5 to achieve best results. For more specific instructions for the use of the dough hooks see ‘Helpful hints for a successful dough' on page 15 of this booklet. 4.
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.
Oven Temperature Guide For your information, the following temperature settings are included as a guide. Thermostat Settings DESCRIPTION OF OVEN TEMPERATURES Degrees Celcius °C Degrees Farenheit °F Gas Mark 120 250 ½ 140-150 300 1-2 Moderately Slow 160 325 3 Moderate 180 350 4 Moderately hot 200 400 6 Hot 220 425 8 Very Hot 240 475 9 Very Slow Slow Note: I f using fan forced ovens be sure to turn the temperature down by 20°C. Also check recipes at the back of this booklet.
Care and cleaning Before cleaning your Mixmaster® Classic Bench Mixer, ensure that the power is turned off at the power outlet, then remove the plug. Wipe over the outside area of the bench 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 wash the mixing bowls, beaters, whisks and dough hooks in warm, soapy water and wipe dry – use a brush if necessary to remove any sticky food particles.
Let's talk ingredients Measuring Ingredients Careful and correct measurement of all ingredients is essential for recipe success (particularly 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. The following are some hints on measuring ingredients.
Let's talk ingredients continued • 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. • Milk can be substituted with soy milk. It can sometimes also be replaced with fruit juice acting as the liquid component.
Cookery tips for best results • Before starting any recipe carefully read it through from beginning to end. • Ensure you have all ingredients and utensils before you start. • 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.
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. • The term “firm peaks” means that the egg white holds it shape. When the head of the mixer is lifted, the egg white mixture will remain pointy and firm. • When making pavlova or other meringues, always use caster sugar as it dissolves much easier than other coarser sugars.
Helpful hints for a successful dough Yeast 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. Step 1: Preparing the yeast For the dry yeast to be activated it needs to ferment.
Helpful hints for a successful dough continued Questions & Answers: Q. My mixture seems a little dry and crumbly. Do I need to add more water? A. Some flour tends to absorb or want more moisture/liquid, especially on warm or humid days. Add more water, a drop at a time, until you reach a smooth ball/dough. Q. I added too much water and my dough is very sticky, what can I do? A.
Recipes Sponge 1 cup self-raising flour, sifted 3 times 4 eggs, separated ²⁄3 cup caster sugar 10g butter, melted ¼ cup hot water 1. Preheat oven to moderate (180oC/160oC fan-forced). Grease a 20cm round cake pan, dust with flour, shake out excess. 2. Place egg whites in the large bowl. Whisk on very high (10-12) until stiff peaks form. Gradually add sugar, whisking until thick and glossy. Add yolks and whisk until just combined. 3. Sift flour over egg mixture and gently fold through.
Recipes continued Cookies and Cream Slice 350g Oreo biscuits, crushed 150g butter, melted 2 teaspoons powdered gelatine ¼ cup warm water 400g cream cheese, softened 300mls cream ½ cup caster sugar 1 teaspoon vanilla essence 180g white chocolate, melted 100g dark chocolate, melted 50g Oreo biscuits, roughly chopped 1. Grease and line a 16x26cm lamington pan with plastic wrap. Malteser Biscuits Makes: approx.
Recipes continued Biscotti 3 ½ cups plain flour 2 cups caster sugar 5 eggs 1 teaspoon baking powder ½ teaspoon salt 1 cup toasted almonds 1. Preheat oven to moderately hot (200oC/ 180oC fan-forced). Grease and line baking trays with baking paper. 2. Place flour, sugar, eggs, baking powder and salt in the large bowl. Beat on low speed (1-3) until a dough is formed. Add nuts and mix until combined. 3. Roll into two 5 cm x 20 cm logs. Place on baking paper and bake for 45 minutes. 4.
Recipes continued Triple Chocolate Cookies Makes: approx. 30 80g butter 1 cup caster sugar 3 eggs 280g dark chocolate, melted 2 cups plain flour ¼ cup cocoa powder ½ teaspoon baking powder ¼ teaspoon salt 1 cup milk chocolate chips 1. Preheat oven moderate (180oC/160oC fan-forced). Grease and line baking trays with baking paper. 2. Place butter and sugar in the large bowl. Beat on medium speed (4-6) until smooth and creamy. Add eggs one at a time, beating well after each addition. 3.
Recipes continued Baked Citrus Cheesecake 250g digestive biscuits, finely crushed 150g butter, melted 500g cream cheese, softened ½ cup caster sugar Juice and rind of two lemons 3 eggs 1. Preheat oven to moderately slow (160oC/140oC fan forced). Grease and line a deep 20cm round spring form cake pan with baking paper. 2. Combine biscuits and butter, press into base of prepared pan. Refrigerate until required. 3. Place cream cheese in large bowl. Beat on high speed (7-9) until smooth.
Recipes continued Apricot Yogurt Cake 125g butter, softened ½ cup caster sugar 2 eggs 1 ¼ cups plain flour 1 ½ teaspoons baking powder 1⁄3 cup chopped dried apricots 200g apricot yoghurt 400g can apricot halves, drained, sliced 1⁄3 cup slivered almonds 1. Preheat oven to moderate (180oC/160oC fan-forced). Grease and line a 20cm round spring form cake pan with baking paper. 2. Place butter and sugar in the large bowl. Beat on medium speed (4-6) until light and creamy.
Recipes continued Hazelnut Meringues Makes: 10 2 egg whites ½ cup golden caster sugar ½ teaspoon vanilla essence 1⁄3 cup toasted hazelnuts, peeled, roughly chopped 1. Preheat oven to slow (140oC/120oC fan-forced). Line baking trays with baking paper, butter and sprinkle with flour.
Recipes continued Royal Icing 2 egg whites 2 teaspoons lemon juice 3 cups icing sugar, sifted 1. Place egg whites and lemon juice in small bowl. Whip on very high speed (10-12) until soft peaks form. Reduce speed to medium (4-6) and slowly add icing sugar, 1 tablespoon at a time. TIP: Royal icing needs to be stored in an airtight container straight away or else it will dry out. It’s great for giving a matte finish to cakes; piping decorates on cupcakes/cakes or a nice finish to cookies.
Recipes continued Butter Cake 125g butter, softened 1 teaspoon vanilla essence ¾ cup caster sugar 2 eggs 2 cups self-rising flour ½ cup milk 1. Preheat oven to moderate (180oC/160oC fan-forced). Grease and line a 20cm round cake pan with baking paper. 2. Place butter and vanilla in the large bowl. Mix on medium speed (4-6) until pale and fluffy. Increase to high speed (7-9) gradually adding sugar until mixture is smooth. Add eggs one at a time beating well after each addition. 3.
Recipes continued Upside Down Pineapple Cake 170g butter, softened ¾ cup caster sugar 2 eggs 1 ¼ cups self-raising flour 1 teaspoon baking powder Topping 120g butter, cubed ¾ cup firmly packed brown sugar 1 teaspoon vanilla essence 6 pineapple rings 6 maraschino cherries 1. Preheat oven to moderate (180oC/160oC fan-forced). Grease and line a round 23cm cake pan with baking paper. 2. To make TOPPING, melt butter, brown sugar and vanilla in small saucepan. Add pineapple slices, simmer for 3-4 minutes.
Recipes continued Cheese Buns 2 teaspoons dried yeast (7g) ¼ cup warm milk ½ teaspoon caster sugar 250g butter, softened 4 cups plain flour 2 egg yolks 200g sour cream ½ cup grated cheddar cheese ½ cup grated parmesan cheese 1 teaspoon sea salt Extra cheese for garnish White Chocolate Macadamia Scrolls 2 ½ cups self-rising flour 1 tablespoon caster sugar 100g butter, softened ²⁄ 3 cups milk 1 egg 1 cup toasted macadamia nuts, chopped 180g white chocolate, roughly chopped ¼ cup firmly packed brown sugar 1
Recipes continued Sour Cream Banana Cake 125g butter, softened 1 cup caster sugar 2 eggs ½ cup sour cream 2 cups self-raising flour ¼ teaspoon baking soda 1 cup mashed banana Pancakes 2 ½ cups plain flour 2 teaspoons baking powder 1 teaspoon baking soda 1⁄3 cup caster sugar 1 egg 1 ½ cups milk Butter for frying 1. Preheat oven to moderate (180oC/160oC fan-forced). Grease and line a 20cm round cake pan with baking paper. 1. Place flour, baking powder, baking soda and caster sugar in the large bowl.
Recipes continued Mini Lemon Meringue Pies Lemon Curd 1 1⁄3 cups caster sugar ¼ cup lemon zest 8 egg yolks 6 eggs 1 ½ cups lemon juice 160g butter, cubed Sweet Shortcrust Pastry Cases 1 ¾ cups plain flour 80g butter, softened 1 cup icing sugar Pinch of salt 125mls milk 2 egg yolks Meringue 5 egg whites ½ teaspoon cream of tartar ¾ cup caster sugar 1. To make LEMON CURD, combine sugar, lemon zest, egg yolks and eggs in a medium saucepan. Whisk in lemon juice and cook over medium heat.
Notes 30
Notes 31
Notes 32
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.
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 Visit www.sunbeam.com.au Or call 1300 881 861 In New Zealand Visit www.sunbeam.co.nz Or call 0800 786 232 is a registered trademark. 'Mixmaster' is a registered trademark of Sunbeam Corporation. Made in China. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. © Copyright.
