Sunbeam MX7700 MX7700_IB User Manual To The B71b1a32 2778 44f9 B078 Ba876bc96afa

User Manual: Sunbeam MX7700 to the manual

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Mixmaster Series II

600 watt twin-motor benchtop mixer

Instruction/Recipe Booklet

MX7700

Please read these instructions carefully

and retain for future reference.

Sunbeam’s Safety Precautions 1

Features of your Mixmaster Series II 2

Using your Mixmaster Series II 4

Role of the twin-motor

3-way beating action 6

Mixing Guide 7

Oven Temperature Guide 8

Care and Cleaning 9

Let’s Talk Ingredients 10

Cookery Tips for Best Results 12

Helpful Hints for a Successful Dough 13

Helpful Hints for Better Cake Making 15

Recipes 17

Contents

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:

• 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.

• Close supervision is necessary when your

appliance is being used near children or

infirm persons.

• Never leave an appliance unattended while

in use.

• Young children should be supervised to ensure

that they do not play with the 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.

• For safety reasons and to avoid maintenance

by unskilled persons, some appliances are

‘sealed’ using tamperproof screws. Such

appliances should always be returned to the

nearest Sunbeam Appointed Service Centre

for adjustment or repair if required.

• Do not operate any electrical appliance with a

damaged cord or after the appliance has been

dropped or 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.

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

SAFETY PRECAUTIONS FOR YOUR

SUNBEAM MIXMASTER SERIES II.

• Never eject beaters or dough hooks when

the appliance is in operation.

• Ensure fingers are kept well away from

moving beaters and dough hooks.

• Only use the supplied mixing bowl.

• Do not remove the mixing bowl from the

base of the Mixmaster whilst mixer is

in use.

• When using extremely heavy loads the

appliance should not be operated for more

than 2 minutes. This does not apply to any

of the recipes in this booklet.

• Should you be using a spatula during

mixing, ensure that the spatula is kept well

away from moving beaters and dough hooks.

• Never tilt back the head of the Mixmaster

whilst the appliance is in operation.

• The mixmaster must be switched off and

unplugged before any cleaning.

• Do not restrain the mixer bowl while

rotating.

• Turn the Mixmaster off and raise the head

before removing the mixing bowl.

Attachment eject button

The eject button effortlessly releases the beaters or

dough hooks for easy cleaning.

Twin-motor 3-way beating action

Sunbeam’s famous 3-way beating action with

patent pending twin-motor technology provides a

powerful mixing action and more thorough result.

The first motor drives the individual beaters in

opposite directions while the second drives the

bowl.

Off-centre mixing head and beaters

The head of the Mixmaster and beaters are

positioned off-centre to the bowl to make it easier

to add ingredients during mixing.

4 litre stainless steel mixing bowl

4 litre stainless steel mixing bowl locks onto the

base of the mixer and is designed specifically for

mixing regular to large quantities of ingredients.

Spatula

Features of your Sunbeam

Mixmaster Series II

Heavy-duty beaters

Designed for optimum mixing and aeration,

ideal for creaming butter and sugar, plus

mixing heavy cake mixes.

Dough hooks

Heavy duty dough hooks take the hard work

out of kneading dough and other heavy

mixtures.

12 speed control dial

12 speed electronic torque control motor

maintains the selected speed regardless of the

mixing load.

Tilt back and locking head button

The head of the Mixmaster tilts back and

locks securely into position to allow for easy

removal of mixing bowl and attachments.

Bowl speed control dial

The bowl speed control has the options

of high and low allowing you to select the

optimal bowl speed for different mixing tasks.

Non-slip rubber feet

Keep the mixer secure on the bench top

during use.

Before using your Mixmaster Series II

Before assembling your Sunbeam Mixmaster

Series II, be sure the power cord is

unplugged from the power outlet and the

speed control dial is in the 'O' position.

1. Press the ‘tilt' button, located on the

neck of the Mixmaster and swing the

mixer head up, see Figure 1. The mixer

head will lock into this tilt position.

2. Select the desired attachments depending

on the mixing task to be performed;

– Beaters for creaming butter and sugar,

mixing cake mixes and whisking cream

and egg whites.

– Dough hooks for kneading dough and

other heavy mixtures.

Inserting attachements

3a.Take the two beaters, place the

oval shaped beater (A) into the

left socket, (outer position).

Place the other beater, with

the plastic nodules on the base

(B) into the right socket, (inner

position), see Figure 2.

3b. Take the two dough hooks, place the

dough hook with the shorter hook at

the bottom (A) into the left socket,

(outer position). Likewise, place the

dough hook with the longer hook at

the bottom (B) into the right socket,

(inner position), see Figure 3.

Important: Please review Figure 4. The

illustration on the left is how the dough

hooks should look when correctly inserted.

However should the dough hooks once

Using your Sunbeam Mixmaster

Series II

Figure 2

Press 'tilt' button

and tilt the mixer

head backward.

Figure 1

A B

Figure 3

A B

inserted appear to be touching, as they do in

the illustration on the right, then they have

been inserted incorrectly.

Note: Be sure both beaters or dough hooks

click firmly in place, you may need to twist

the attachments slightly to engage them in

position prior to pushing them into place.

Attachments can only be locked in place if

they are in the correct socket. If only one

of the attachments will lock in place, the

attachments are in the wrong sockets.

4. Place the mixing bowl onto the metal base

plate so that it is sitting evenly. Lock the

bowl into place by turning it clockwise,

see Figure 5.

5. Press ‘tilt’ button to lower the head with

the selected attachments (either, beaters

or dough hooks) in place, into the mixing

bowl. See Figure 6.

Using your Mixmaster Series II

1. With the speed control dial in the 'O'

position, plug the power cord into a

230-240 volt power outlet.

Note: The power indicator light on the speed

control dial will now be illuminated.

2. Use the speed control dial to turn the

Mixmaster ON and OFF and to control

the mixing speeds.

Clearly marked instructions for correct

mixing speeds for each type of mixture are

shown in the ‘Mixing Guide’ on page 7.

Tip: Start mixing at slow speeds 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 doughs, use

speed 1 to achieve best results. For specific

instructions for the use of dough hooks see

'Helpful Hints for a Successful Dough' on

page 13.

Selecting the mixing bowl speed

1. The mixing bowl automatically turns on

when the speed control dial is turned

on. For majority of mixing tasks the

Using your Sunbeam Mixmaster Series II (continued)

 

Figure 5

Figure 4Press 'tilt'

button down

and tilt mixer

head forward

Figure 6

bowl speed should be set on the 'LO'

speed setting. For light mixes requiring

maximum mixing performance such as

cakes and meringue, the 'HI' bowl speed

is recommended as this passes the

mixture through the beaters more often

for faster results. For large volumes the

bowl speed should be reduced to "LO",

particularly in thick mixtures.

2. When mixing is complete, turn the speed

control dial to the 'O' position and unplug

the cord from the power outlet.

Note: The indicator light will stay on until

power is disconnected from the mixer.

3. Hold down the ‘tilt’ button and ease the

Mixmaster head back until the mixer head

is locked into the tilt back position, see

Figure 1.

4. To remove the particular attachments

(either beaters or dough hooks), place

fingers loosely around the attachments

and hold down the ‘beater eject’ button

see Figure 7.

Figure 7

Beater

Eject

Button

Using your Sunbeam Mixmaster Series II (continued)

One motor is located in the head of the

Mixmaster. This drives the individual beaters,

turning each in opposite directions.

The second motor is located in the neck

of the Mixmaster and drives the turntable,

in turn rotating the bowl. High or low bowl

speed can be selected by simply turning the

control dial positioned on the neck of the

Mixmaster Series II.

These actions combine to ensure a more

powerful and thorough mixing result.

Role of the Twin-motor 3-way

beating action

Mixing Guide

SPEED SETTING RANGE MIXING TASK

LOW FOLDING & BLENDING

1 Scones/Pastry

2 Biscuit dough

3 Tea Cakes

MEDIUM LIGHT MIXING

4 Sauces & Puddings

5 Custard/Icing

6 Packet Mixes

HIGH CREAMING & BEATING

7 Butter & Sugar

8 Cream Cheese

9 Heavy Batters

VERY HIGH WHIPPING & AERATING

10 Cream

11 Egg Whites & Meringues

12 Marshmallow

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.

NOTES: 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 no one set speed for an

entire recipe. You will need to change the

speed of the Mixmaster 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 Mixmaster 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 extra ingredients begin combining

then slowly increase to the appropriate speed

for the particular mixing task.

For your information, the following temperature settings are included as a guide. These

settings may need to be adjusted to suit the individual range.

Thermostat Settings

Description of Oven Temperatures Electric Gas

°F °C °F °C

Cool 200 110 200 100

Very Slow 250 120 250 120

Slow 300 150 300 150

Moderately Slow 350 170 325 160

Moderate 400 200 350 180

Moderately Hot 425 220 375 190

Hot 450 230 400 200

Very Hot 475 250 450 230

Note: If using fan forced ovens be sure to turn the temperature down by 20-30°C.

Also check recipes at the back of this book.

Oven Temperature Guide

Before cleaning your Sunbeam Mixmaster

Series II, ensure the power is turned off at

the power outlet, then remove the plug.

Wipe over the outside area of the Mixmaster

and base with a dampened cloth and polish

with a soft dry cloth.

Wipe any excess food particles from the

power cord.

Wash the mixing bowl, beaters and dough

hooks in warm soapy water and wipe dry.

Give special attention to the nylon button

area on the beater - use a brush if necessary

to remove sticky food particles. The stainless

steel mixing bowl, beaters and dough hooks

may also be placed and washed in the

dishwasher.

Maintenance Service

Your Sunbeam Mixmaster Series II should

be regularly checked. After approximately

four years of domestic use, the grease in

the gear compartment should be examined

(commercial use after two years). We suggest

at that time you send the Mixmaster to your

nearest Sunbeam Appliance Service Centre to

ensure efficient, correct servicing.

Note: The Sunbeam Mixmaster Series II and

the base have been factory oiled and no

additional home oiling is necessary.

Storage

Keep your Sunbeam Mixmaster Series II in

a convenient position on your kitchen bench

ready for use at all times. Place the beaters

and dough hooks into the bowl (storage of

beaters and dough hooks in a drawer with

other kitchen equipment may cause damage).

Note: Never wind the power cord around the

motor after use as the warmth of the motor

may cause damage to the power cord.

Care and Cleaning

Listed below is a guide regarding some of the

ingredients used in the recipes in this book.

Butter

Butter is made from approximately 80% milk

fat (cream) and is churned over a period of

time to produce a solid (butter). Butter is

used to stabilize, texturize and add flavour.

Butter may be salted or unsalted, it is best to

use unsalted butter for cake baking. Clarified

butter has the milk solids and salt removed,

which is ideal for pastry making as it can be

heated to higher temperatures than regular

butter.

Note: Margarine can be used as a substitute

for butter. It is made from vegetable oils,

therefore it may alter the end result. There

are various types of margarines, some of

these are butter-margarine blends and fat

reduced.

Yeast

A raising agent used in doughs. Yeast is

a microscopic living organism that grows

rapidly in suitable warm, moist conditions.

The yeast plant feeds on sugar and expels

carbon dioxide which expands the gluten

framework. When foaming yeast do not allow

the water temperature to exceed 40°C, as

this will kill the yeast. A 26˚C - 30˚C, draft

free area is most suitable for the growth of

yeast during the rising process. Both Dry

Yeast and fresh Compressed Yeast may be

used in the recipes included in this book.

(NB. 7g of dry yeast is equivalent to 20g of

compressed yeast).

Substitutes

If you find it necessary to substitute

ingredients in a recipe, check the following

alternatives:

1 cup self raising flour = 1 cup plain flour and

2 teaspoons baking powder.

1 cup plain flour and 1 teaspoon baking powder

= ½ cup each of plain and self raising flour.

Sultanas = equal measure of any other dried

fruit.

Golden Syrup = equal measure of treacle or

molasses.

1 cup buttermilk = 1 cup fresh milk and 2

teaspoons vinegar or lemon juice.

Lets Talk Ingredients

Measuring Ingredients

Careful and correct measurement of all

ingredients is essential for recipe success.

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.

Wet Ingredients

Place the measuring jug on a level surface

and check the measurement at eye level.

Dry ingredients

Use a standard metric measuring cup and

spoon to measure out dry ingredients. After

filling, level off cup or spoon with a knife.

You may like to tap the cup or spoon lightly

on the kitchen benchtop before levelling. If

your dry ingredients has any lumps, be sure

to remove them or break them up, sifting

ingredients prior to mixing will help.

Raising Agents

Care is essential for best results. Check

for and crush any lumps, particularly in

bicarbonate of soda, before measuring.

Cheese and Breadcrumbs

Pack grated cheese and soft breadcrumbs

into the cup pressing lightly to obtain best

results.

Fats and Oils

The simplest method to measure butters,

margarines and shorting is to cut or

spoon the required amount from the block

or container and then weigh it using

metric scales.

Lets Talk Ingredients (continued)

1. Before starting, read the recipe

completely.

2. Refrigerated ingredients, ie butter and

eggs should be at room temperature before

mixing begins. Set these ingredients out

ahead of time.

3. Before starting your recipe preheat oven

to baking temperature recommended in

the recipe.

4. Assemble all ingredients and utensils

near the mixer.

5. To eliminate the possibility of shells or

deteriorated/off eggs in your recipe, break

eggs into a separate container first, then

add to the mixture.

6. When mixing egg whites, be sure the

bowls and beaters are thoroughly cleaned

and dried. As even the smallest amount of

oil on beaters or bowl may cause the egg

whites not to aerate.

7. Always start mixing at slow speeds.

Gradually increase to the recommended

speed as stated in the recipe.

8. Do not over beat. Be careful that you only

mix/blend mixtures until the recommended

time specified in your recipe. Fold in

dry ingredients only until just combined.

Always use the low speed. At any stage of

mixing, over beating can cause toughness,

close texture, lack of rising or excessive

shrinkage. Climatic conditions, seasonal

temperature changes, temperature of

ingredients and their texture variation from

area to area all play a part in the required

mixing time and the results achieved.

9. All recipes have been kitchen tested, but

should you find it necessary to vary the

ingredients or the size of the tin etc. allow

for a variation in cooking time. Always

test for doneness in baked foods before

removing from the oven or the cooking

appliance.

10. During mixing, ingredients may splash

to the sides of the bowl. To scrape the

bowl, turn the speed control dial to the

'O' position and using a spatula, scrape

the bowl. NEVER USE A KNIFE, METAL

SPOON OR FORK, as this may cause

damage to the beaters and bowl. A

light scraping after the addition of each

ingredient assists in achieving efficient

mixing.

Cookery Tips for Best Results

Step 1: Preparing the yeast

For the dry yeast to be activated it needs to

ferment. To do this place warm milk, sugar

and the tepid water into a bowl, add dry yeast

and mix. Stand in a warm place until mixture

starts foaming ie bubbles. This process will

take approximately 10 minutes. Be sure not

to overheat the milk. As hot temperatures will

kill and deactivate the yeast.

Step 2: Preparing the dough

Note: Ensure dough hooks are in place (refer

to page 4).

1. Place the dry ingredients into the

Mixmaster bowl and position onto the

turntable. Turn the speed control switch to

speed 1. Begin to gradually add the liquid

ingredients to the bowl.

Note: You may find it useful to use a spatula

to scrape the dry ingredients from the sides

of the bowl.

Safety Tip: Do not attempt to feed the dough

into the dough hooks with your hands,

spatula or any other utensil while the mixer is

plugged into a power outlet or in operation.

2. As the ingredients start to form a ball,

scrape down the sides of the bowl if

necessary with a plastic spatula and

remove your dough.

Safety Tip: Do not use the mixer near the

edge of a bench or table top where it may

fall off.

3. Depending on what recipe you are making,

generally you will need to add manual

kneading to your dough. Place dough onto

a well floured work bench or surface and

knead until dough is smooth and elastic.

This should take approximately 3-5

minutes.

4. After kneading place dough into a large

well greased mixing bowl. Place the bowl

in a warm, draft-free area and cover with a

light cloth 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 board for shaping.

Place dough into tins for baking, or cut

and shape dough for making buns, rolls,

etc.

6. Final rising of dough. Cover the dough

with a light cloth and place in a warm,

draft-free area until doubled in size again.

Glaze and bake.

Helpful Hints for a Successful

Dough

Step 3: The finishing touches

To add interest to breads

• Sprinkle loaves or buns with sesame,

poppy, or caraway seeds before baking.

• Top loaves with shredded cheese during

the last few minutes of baking.

• Drizzle sweet tea rings or buns with an

icing sugar when cooled.

Glazes

• May be brushed over the dough at any

time before, during or after baking.

Before Baking

• For a shiny crust, brush with cream or

evaporated milk.

• For a glossy crust, brush with beaten egg

white.

After Baking

• For a matt finish, brush with melted butter

or margarine.

Doughy Tips.

Q. I followed the recipe, however I’m finding

that my mixture is dry and crumbly. Do I

need to add more water?

A. Your mixture may be dry and crumbly for

several reasons. One common problem is

that flour tends to absorb or want more

moisture/liquid, especially on a warm

or humid day. We suggest you 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. If the dough is smooth without lumps,

then remove the dough from the bowl and

turn it out onto a well floured benchtop.

Knead the dough until you get a smooth

and well formed dough, that is soft to

touch and bounces back when pressed

with the tip of your finger.

Q. My yeast did not bubble, why?

A. The yeast may not be active anymore.

Check the use by date and when not using

yeast be sure to store in the fridge.

Q. My dough did not rise, why?

A. Firstly check the freshness of the yeast.

Otherwise it may need to be placed in a

warmer position. Placing the dough in a

bowl and covering with plastic wrap then

placing in a sink with some warm water

may help.

Helpful Hints for a Successful Dough (continued)

• Always have ingredients at room

temperature. Warm the bowl to be used in

really cold weather.

• Add flavouring and essences to the

shortening for a better flavour.

• When creaming butter and sugar beat

until light and creamy.

• Add whole eggs one at a time and beat

until egg is absorbed. Eggs should not be

cold as they can curdle mixtures.

• In our recipes we will use self-raising flour

wherever possible. If plain flour is called

for, it must be used to keep the balance of

ingredients correct.

• Divide the flour and the liquid into two

portions and add alternately with the

liquid on speed 1 - don’t over beat.

• If you don’t have a tin the same size as

the recipe suggests, here are some tins

that are of similar capacity:

Use 2 x 20cm sandwich tins or a 1 x 28

x 18cm lamington tin or a 1 x 20 x 7cm

deep round cake tin or 1 x standard loaf

tin or a 1 x 20cm ring tin.

• Care must be taken when using a cake

tin instead of a sandwich tin to lower the

suggested temperature by approximately

25°C and lengthen the cooking time.

• Care should also be taken when

substituting a cake tin for a ring tin, baba

tin or any tin with a funnel as some cake

mixtures that have a very high fat content

may need the heat supplied by way of

the funnel.

• Cooking times and temperatures are

meant only as a guide. Light mixtures

should spring back when lightly touched

and heavier cake mixes should be tested

using a wooden skewer. Fruit cakes should

be tested using a small sharp knife. This

should be done towards the end of the

suggested cooking time.

Reasons for Poor Results

Sponge Cakes Shrink

Unbalanced ingredients, overbeating of egg

whites, sudden changes of temperature or

draught when taking from the oven.

Cakes Do Not Rise

Mostly due to gross overbeating, but can also

be caused by too hot an oven during the first

part of cooking.

Cakes Sink in the Centre

Too much fat, raising agent, liquid or sugar;

too little flour; under cooking or slow cooking.

Cakes Run Over at Edges

Too much batter for size of pan, too cool

an oven, too much sugar, too much raising

agent.

Hard Outer Crust

Too much flour, too little sugar, over mixing,

too hot an oven.

Moist, Sticky Outside

Too much sugar, over beating, under baking.

Coarse Crumbly Texture

Overbeating, low baking temperature.

Helpful Hints for Better Cake

Making

Heavy, Close Texture

Too much fat or sugar, over mixing, under

baking, or too hot an oven.

Fruit Sinks

Mixture too soft, damp fruit, too little flour,

ingredients not correctly balanced, over

beating.

Some Hints on Sponge Making

• There are basically two methods of

sponge making. The whole egg method

is the simpler, but better volume can be

achieved if the egg whites are separated

from the yolks.

• If you elect to separate the eggs, whip the

whites until they hold peaks and gradually

add the sugar a little at a time, beating

well between each addition. Start with

tablespoons of sugar and, as the mixture

stiffens, add it more quickly. This process

should take about 3-5 minutes. Only fold

in the egg yolks until they disappear, say

½ minute.

These General Tips apply to either method:

• Eggs should be at room temperature.

• Caster sugar will give a better result as it

dissolves more quickly.

• Bowl and beaters should be clean, dry and

free from any fat.

• The fold speed of the Mixmaster will

supply the gentle but thorough action

necessary to fold in flour. Care should

be taken to mix only until the flour has

just been folded through the egg mixture.

Always commence mixing on speed 1.

• Triple sift the flours. This will incorporate

as much air as possible into the flours.

• Don’t rush the folding in, use either a

large metal spoon or even your clean

hand.

Swiss Rolls

• The sponge mixture must be evenly

distributed. A better result will be

achieved if the mixture is poured along

the tin and the tin tilted to allow the

mixture to run to the corners, rather than

spreading the mixture.

• While the roll is baking, sprinkle a little

crystal sugar onto the sheet of greaseproof

paper larger than the Swiss roll tin.

Soften the jam to make it easy to spread.

Immediately after the roll comes from the

oven, turn in onto the prepared paper and

quickly spread the jam right out to the

corners. Make the first roll a tight tuck

and use the greaseproof paper to help you

handle the hot sponge.

• It is essential the sponge is rolled quickly

and that sponge is not over-cooked or the

roll will crack.

Helpful Hints for Better Cake Making (continued)

Tips

• Goats milk and skim milks can be used in

these recipes.

• Margarine’s and low fat butter’s can also be

used in these recipes.

Basic White Loaf

1 sachet 7g dry yeast

1 tablespoon sugar

1 cup lukewarm water

¾ cup lukewarm milk

60g butter, melted

4 cups plain flour

1 teaspoon salt

1. Combine the first five ingredients in a

small bowl and allow to stand in a warm

place until mixture begins to froth. About

10 minutes.

2. Insert dough hooks into the mixer

head (refer to page 4). Place sifted dry

ingredients into the Mixmaster bowl.

3. With the bowl speed set on Low start

mixing on Low speed (1-2), gradually

add yeast mixture. Note that it will be

necessary to scrape sides of bowl with a

spatula. Knead on Medium speed (4) for

3-4 minutes, keep bowl speed on Low.

4. Continue the kneading process at Medium

speed (4) until all ingredients are

incorporated and dough forms a smooth

ball. Mixture will be wet and sticky.

Remove dough from bowl using a spatula.

5. Place dough in a greased bowl, turning

once to grease top of dough. Cover, and

let rise in a warm place until doubled in

size (40-50 minutes).

6. Punch down, fold sides to centre and turn

the dough over. Remove the dough from

the bowl and place onto a well floured

surface. Lightly knead dough with palm

of your hands until smooth and elastic.

Cut dough in half and shape into two loaf

pans. Cover loosely with plastic wrap and

allow to rise in a warm place until doubled

in size. About 30-40 minutes. Preheat

oven to 200°C.

7. Bake for approximately 30 minutes. Baked

loaves sound hollow when tapped.

Variations to this recipe:

Breadsticks

1. Follow steps 1 - 5 from ‘Basic White Loaf’

recipe.

2. Punch down, fold sides to centre and turn

the dough over. Knead on a lightly floured

surface. Cut the dough into 8 portions and

in each portion cut 1cm length slices.

3. Cut each slice into 1cm strips and roll

into thin long stick like shapes.

4. Place onto a baking tray lined with baking

paper, brush with milk and sprinkle with

sea salt, and or poppy seeds and sesame

seeds or cajun seasoning.

5. Bake on 200°C for 15 minutes, or until

dry and crisp and golden brown.

Bread rolls

1. Follow steps 1 - 5 from ‘Basic White Loaf’

recipe.

2. Punch down, fold sides to centre and turn

the dough over. Knead lightly on a well

floured surface. Cut the dough into 12

portions and roll each portion across the

bench, until an even soft ball is achieved.

3. Place each portion of dough onto a baking

tray lined with baking paper. Cover in

plastic wrap, allow to double in size (about

20-40 minutes) brush with eggwash and

sprinkle with a mixture of poppy and

sesame seeds.

Note: Eggwash is a mixture of egg yolk

and tepid water used to glaze the top of

uncooked bakery goods to give a shinny

glaze.

4. Bake on 200°C for 15-20 minutes.

Recipes

Sesame Rolls

1. Follow steps 1 - 5 from ‘Basic White Loaf’

recipe.

2. Preheat oven to 220°C. Line a baking tray

with baking paper.

3. Punch down, fold sides to centre and turn

the dough over. Knead on a lightly floured

surface. Divide the dough into 24 equal

portions and shape into round, smooth

balls.

4. Place close together onto the prepared

tray and brush with melted butter and

sprinkle with sesame seeds.

5. Cover with plastic wrap and allow to rise

in a warm place for approximately 10

minutes.

6. Bake for approximately 20 minutes. Baked

rolls sound hollow when tapped with the

knuckles.

Variations to this recipe:

Flat rolls can be made using this recipe. After

dividing the dough into equal portions and

shaping into rounds, flatten each round with

a rolling pin to approximately 1.5cm thick.

Place close together on prepared trays, brush

with melted butter and sprinkle with sesame

seeds. Cover with plastic wrap and allow to

rise in a warm place for approximately 10

minutes. Bake for approximately 20 minutes.

Sultana Loaf Makes 2 loaves

1 sachet (7g) dry yeast

2 tablespoons sugar

60g butter or margarine, melted

1¼ cup lukewarm milk

¾ cup water

4 cups plain flour or bakers flour

2 tablespoons sugar, extra

2 tablespoons powdered milk

1 teaspoon salt

1 cup sultanas

1. Combine

the first five ingredients in a small

bowl and allow to stand in a warm place

until mixture begins to froth. About 10

minutes.

2. Insert dough hooks into the mixer

head (refer to page 4). Place sifted dry

ingredients, including sultanas into the

Mixmaster bowl.

With the bowl speed set on Low start

mixing on Low speed (1-2)

, gradually add

yeast mixture. Note it will be necessary to

scrape sides of bowl with a spatula. Knead

on Medium speed (4) for approximately 4-

5 minutes, keep bowl speed on Low.

4. Continue the kneading process at Medium

speed (4) until all ingredients are

incorporated and dough forms a ball. Note

mixture should be wet and sticky. Remove

dough from bowl using a spatula.

5. Place dough in a greased bowl, turning

once to grease top. Cover with plastic

wrap, and let rise in a warm place until

doubled in size (40-50 minutes).

6. Punch down, fold sides to centre and turn

the dough over. Turn dough out onto a

well floured surface and knead lightly for

1-2 minutes until smooth. Cut and shape

into loaf pans. Cover with plastic wrap and

allow to rise in a warm place until doubled

Recipes continued

in size, approximately 20 minutes. Preheat

oven to 200°C.

7. Bake for approximately 30 minutes. Baked

loaves sound hollow when tapped with the

knuckles. Makes 2 loaves.

Tip: If dough is too wet, while mixer is

kneading slowly sprinkle about a tablespoon

at a time of flour until mixture is smooth and

moist but not wet. Dough should be slightly

sticky, soft and elastic.

Variations to this recipe:

The sweet yeast dough can be used to make

various sweet bakery goods such as the

plaited sweet loaf, Chelsa bun or hot cross

buns

Plaited sweet loaf

1. Follow steps 1 - 5, from ‘Sultana Loaf’

recipe.

2. Punch down, fold sides to centre and turn

the dough over. Knead on a lightly floured

surface with well floured hands, until

smooth, soft and elastic. Cut dough in half

and roll out one half on a floured surface

and shape into a 60cm x 30cm rectangle,

about 2cm thick.

3. Cut into 3 equal lengths, bring each

together at the top, pinch together to

secure and then plait the 3 lengths,

crossing one over and under the other,

bring lengths together by pressing at the

end. Repeat with remaining dough.

4. Place onto a baking tray lined with baking

paper and bake at 200°C for 40-45

minutes. Once cooked brush with glaze.

Glaze:

3 tablespoons sugar

¼ cup water

1 teaspoon gelatine

Place water, sugar and gelatine into a small

saucepan. Stir over medium heat until sugar

has dissolved, approximately 2 minutes.

Chelsa bun

1. Roll out the dough onto a floured surface

into a 60cm X 30cm rectangle, about

2cm thick. Sprinkle with ½ cup mixed

dried fruit or 1 green apple, peeled and

chopped.

2. Take the longest side and roll to form the

shape of a swiss roll.

3. Cut 5cm slices from the roll.

4. Place decoratively into a greased and lined

20cm round cake tin. Overlap the slices

to form a decorative bun. Brush with egg

white. Allow to rise, about 15-20 minutes.

5. Bake for 40-45 minutes in a hot oven at

200°C. Once baked brush with glaze.

Note: see ‘Plaited Sweet Loaf’ for recipe for

glaze recipe.

6. When cold decorate top with icing. Mix

together ½ cup icing sugar with 20ml

water and pink food colouring.

Variations to this recipe:

Use this recipe to make hot cross buns.

Divide the kneaded dough into 18 equal

portions and roll. Place close together on a

lined baking tray and mark a cross on each

roll with a knife. Then pipe a mixture of

stiff flour and water together over the top.

Cover and allow to double in size, about 30

minutes. Bake in a hot oven at 200°C for 20-

30 minutes. Brush with glaze while still hot.

Eat warm with butter.

Recipes continued

Wholemeal Loaf

1 sachet (7g) dry yeast

2 tablespoons sugar

2 cups lukewarm water

30g butter, melted

2 cups plain flour

2 cups wholemeal flour

1 teaspoon salt

1. Combine the yeast, sugar, water and

butter in a small bowl and allow to stand

in a warm place until mixture begins to

froth. About 10 minutes.

2. Insert the dough hooks into the mixer

head (refer to page 4). Place sifted dry

ingredients into the Mixmaster bowl.

3. With the bowl speed set on Low start

mixing on Low speed (1-2), gradually add

yeast mixture. Note, it will be necessary

to scrape the sides of the bowl with a

spatula. Knead on Medium speed (4)

for 3-5 minutes, keep bowl speed on Low.

4. Continue the kneading process at Medium

speed (4) until all ingredients are

combined and the dough forms a ball.

The dough will be soft and sticky. Remove

dough from bowl using a spatula.

5. Place dough in a greased bowl, turning

once to grease top of dough. Cover with

plastic wrap, and let rise in a warm place

until doubled in size (40-50 minutes).

6. Punch down, fold sides to centre and turn

the dough over. Knead on a lightly floured

surface. Cut dough in half. Shape into loaf

pans. Cover with plastic wrap and allow

to rise in a warm place until doubled in

size (about 30 minutes). Preheat oven to

200°C.

7. Bake for approximately 30 minutes. Baked

loaves sound hollow when tapped with the

knuckles.

Variations to this recipe:

This dough can be used to make bread

rolls, breadsticks, and as a basis for other

wholemeal bakery goods. See variations for

‘Basic White Loaf’ recipes.

Note: Grain bread flour mix can be used as a

substitute for plain and wholemeal flours.

Foundation Butter Cake

125g butter or margarine, softened

½ teaspoon vanilla extract

¾ cup caster sugar

2 eggs

2 cups self raising flour

1 cup milk

1. Preheat oven to 180°C. Grease and line a

20cm round cake tin.

2. Place butter in bowl and with bowl speed

set on High start mixing on Medium speed

(5-6). Add vanilla and sugar and cream on

High speed (7-8) until light and creamy.

Approximately 2 minutes.

3. Add eggs one at a time beating well

between each addition.

4. Take bowl speed to Low and reduce mixing

speed to Low (1-2), fold in sifted flour

and milk alternately. Be careful not to use

high speeds as flour will go everywhere!

Mix for 3-4 minutes until cake batter is

rich, smooth, thick and creamy.

5. Scrape batter into prepared pan. Bake

for approximately 30-35 minutes or until

cooked when tested with a skewer.

Note: When creaming butter or cream cheese

use Low speeds (1-3) initially and make sure

butter/cream cheese is chopped into cubes

and added in small amounts until smooth and

creamy. Butter and cream cheese should be

at room temperature before beating. Once

the desired quantity of butter/cream cheese

has been added, slowly increase to the

recommended higher speeds.

Recipes continued

Variations to this recipe:

Upsidedown Peach cake

1. Preheat oven to 180°C. Grease and line a

20cm round cake tin.

2. Select 4 small peaches. Cut each peach

in half and remove their stones. Place cut

side down in prepared cake tin. Sprinkle

over 3 tablespoons white sugar and 20g

chopped butter.

3. Follow steps 2 - 4 from the ‘Foundation

Butter Cake’ recipe.

4. Spoon into cake tin. Level and bake for

40-45 minutes or until cooked when

tested with a skewer. Allow cake to cool

before removing from cake tin.

5. Serve peach side up. Makes 1 cake.

Variation:

Fresh pineapple slices, mango halves,

peaches, pears or apricots can be used. Well

drained tinned fruits such as plums can be

used as well.

Serving suggestion: Serve cake cut into

wedges and spoon a dollop of thick cream

over the top.

Lemon or Orange Cake

Add the rind of one lemon or orange into

the cake batter, and or with the addition of

butter and sugar and fold 2 tablespoons of

poppy seeds into the cake batter makes an

interesting and tasty cake.

Coffee Crumble

Mix in 2 tablespoons of instant coffee

powder into the cake batter. On top of the

cake batter sprinkle with a mixture of

1 tablespoon butter, 2 tablespoons plain

flour, 2 tablespoons sugar, ½ teaspoon of

cinnamon and 2 tablespoons of instant

coffee.

Chocolate Cake

60g dark chocolate - melted and added at

the same time as the milk from the recipe

above and mix well into the cake batter

before baking.

Marble Cake

Divide batter into 3, leave one plain, add pink

food colour to second portion and 2 tablespoons

of cocoa, 1/8 teaspoon bicarbonate of soda and

1 tablespoon milk to the remaining cake batter.

Drop spoonfuls of alternate colours into a 20cm

ring tin.

Berry Cake

Add 2 cups of fresh, frozen or canned mixed

berries to the top of the cake batter in tins

before baking. Make sure that berries are well

drained if canned.

Vanilla Sponge Cake

4 eggs, room temperature & separated

2/3 cup caster sugar

1/3 cup custard powder

½ teaspoon vanilla extract

2/3 cup plain flour, sifted

1 teaspoon baking powder

1. Grease and flour two deep 20cm cake

tins. Preheat oven to 180°C.

2. Place the egg whites and sugar in the

Mixmaster bowl and with the bowl speed

set on High start mixing on High speed

(10-11) for about 8 minutes or until very

thick and creamy.

3. Stop the mixer. Remove beaters and

bowl from the Mixmaster. Place bowl on

bench and using a large metal spoon or

a plastic spatula fold in the triple sifted

dry ingredients. Take care not to over beat

as you will lose the air bubbles and the

mixture will be flat and tough.

Recipes continued

4. Spoon the mixture evenly into the

prepared tins and bake for approximately

15 minutes or until the sponge comes

away from the sides of the pans.

5. Once cooked run a knife around the sides

of the cake to loosen the sponge from the

pan and gently tap the bottom of the pan,

turn out onto a cooling rack. Allow to cool

before using.

Serving suggestion:

When cake is cool, cut and spread the base

with your favourite jam and top with firmly

whipped cream. Place one sandwich on top

of the other to make 1 cake. Top with sifted

icing sugar or use more whipped cream and

top with fresh berries.

Fluffy Butter Frosting

250g butter or margarine, softened

3 cups icing sugar mixture

2-3 tablespoons milk

1½ teaspoon vanilla (optional)

1. Place butter in the Mixmaster bowl and

with the bowl speed set on High start

mixing on Medium speed (5) until light in

colour.

2. Take bowl speed to Low and reduce mixing

speed to Low (1), mix through remaining

ingredients until combined.

Glaze Icing

3 tablespoons sugar

¼ cup water

1 teaspoon gelatine

1. Place all ingredients into a small

saucepan. Stir over medium heat until

sugar has dissolved, approximately 2

minutes.

2. Brush warm on top of baked sweet goods.

Cream Cheese Frosting

250g softened cream cheese

60g butter

1 teaspoon vanilla

3 cups icing sugar mixture

Place cream cheese, butter and vanilla in the

Mixmaster bowl and with the bowl speed set

on High start mixing on High speed (8) until

smooth. Reduce speed to 1; gradually add

the icing sugar mixture and mix until smooth.

Spread over cooled cake.

Tip: To make passionfruit frosting add ¼ cup

passionfruit pulp or to make lemon frosting,

add 1 teaspoon finely grated lemon rind and

1 tablespoon lemon juice.

Cinnamon and Apple Tea Ring

DOUGH:

1 sachet (7g) dry yeast

2 tablespoons sugar

60g butter, melted

1¼ cup lukewarm milk

¾ cup water

4 cups plain flour

2 tablespoons sugar, extra

2 tablespoons powdered milk

1 teaspoon salt

1 cup sultanas

APPLE FILLING:

2 tablespoons water

¼ cup sugar

3 apples, peeled, cored and cubed

½ teaspoon cinnamon

¼ teaspoon vanilla extract

½ tablespoon cornflour, dissolved in ½

tablespoon water

GLAZE:

3 tablespoons sugar

¼ cup water

1 teaspoon gelatine

1. Place water and sugar from the apple

filling ingredients into a saucepan and

dissolve sugar over medium heat. Increase

heat and bring to the boil. Add apples and

cook until slightly crisp in the centre.

DO NOT ALLOW APPLE PIECES TO

LOOSE SHAPE. Add cinnamon and

vanilla. Stir in dissolved cornflour, and

cook for a further minute until mixture

thickens. Remove from heat and allow to

cool.

2. Combine the first five dough ingredients in

a small bowl and allow to stand in a warm

place until mixture begins to froth. About

10 minutes.

3. Insert dough hooks into the mixer

head (refer to page 4). Place sifted

dry ingredients and sultanas into the

Mixmaster bowl.

4. With bowl speed on Low start mixing on

Low speed (1-2), gradually add yeast

mixture. Note, it will be necessary to

scrape sides of bowl with a spatula.Knead

on Medium speed (4) for 4-5 minutes,

and take bowl speed to High.

5. Continue the kneading process at

Medium speed (4) until all ingredients

are incorporated and dough forms a ball.

Dough will be smooth and sticky. Remove

dough from bowl using a spatula.

6. Place dough in a greased bowl, turning

once to grease top. Cover with plastic wrap

and let rise in a warm place until doubled

in size (40-50 minutes).

7. Punch down, fold sides to centre and turn

the dough over. Knead dough on a lightly

floured surface until soft and smooth. Cut

in half and roll dough out into a rectangle,

approximately 30x20cm.

8. Spoon apple mixture along the long side

of the dough and roll up tightly, Swiss Roll

fashion, from the wide end.

9. Ease the roll into a greased ring tin and

join ends. Cover, and allow to rise for

approximately 40-50 minutes. Preheat

oven to 200°C.

10. Bake for approximately 30-35 minutes or

until golden brown. Remove from the tin

and glaze while still warm.

11. To glaze place water, sugar and gelatine

into a small saucepan. Stir over

medium heat until sugar has dissolved,

approximately 2 minutes.

Note: Repeat with the other dough half.

Variation to this recipe:

Apple Fruit Loaf

Mix 1 cup of mixed fruit into the dough

instead of sultanas. Bring the longer sides

together to meet at the middle. Score with a

knife across the top. Brush with egg yolk and

milk. Top with ½ cup of chopped walnuts.

When cool top with icing if desired.

Recipes continued

Banana Cake Serves 10

180g butter, room temperature, chopped

1 ½ cups raw sugar

2 eggs

2 ¼ cups self raising flour

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

½ cup buttermilk

1 teaspoon white vinegar

1 teaspoon vanilla essence

1 ½ cups very ripe mashed banana

1. Preheat oven to 180°c. Grease and line a

20cm baba pan.

2. Using the Mixmaster bowl with the bowl

speed set on High, beat butter and sugar

on High speed (7) until well combined.

Add eggs, one at a time, beating well

between each addition.

3. Take bowl speed to Low and reduce

mixing speed to Low (1-2), add sifted

dry ingredients and combined buttermilk,

vinegar and vanilla in two batches. Add

bananas and mix until combined.

4. Pour mixture into prepared tin and bake

for about 40 minutes or until cooked when

tested with a skewer.

5. Allow cake to cool in pan for 5 minutes

before transferring to a wire rack to cool.

Glazed Orange Poppy Seed Cake Serves 8

125g butter, softened

¾ cup caster sugar

1 tablespoon finely grated orange rind

2 eggs

1 cup self raising flour

1/3 cup milk

1 teaspoon vanilla extract

¼ cup poppy seeds

Glaze

2 teaspoons orange zest

½ cup orange juice

½ cup caster sugar

1. Preheat oven to 180°c. Grease and line

and 20cm cake tin.

2. Using the Mixmaster bowl with the bowl

speed set on High, cream butter, sugar

and rind on High speed (7), until light and

fluffy.

3. Add eggs one at a time, beating well

between each addition.

4. Take bowl speed to Low and reduce mixing

speed to Low (1), and add flour and milk

in two batches; mix until just combined.

Mix through poppy seeds.

5. Spread mixture into prepared tin and cook

in oven for about 50 minutes or until

cooked when tested with a skewer.

6. Meanwhile combine the zest, orange juice

and sugar in a small saucepan. Stir oven

a low heat until the sugar has dissolved;

bring to the boil, simmer for 2 minutes.

7. Turn cake out on to a cooling tray with a

baking tray underneath. Using a wooden

skewer, poke several holes into the cake

then pour the hot syrup over the hot cake.

Recipes continued

Fritter Batter Covers 8-12 fritters

1 cup plain flour

3 teaspoons baking powder

Pinch of salt

1 egg

½ cup milk

1. Sift flour, baking powder and salt into

the Mixmaster bowl, add egg and milk

and with the bowl speed set on Low, start

mixing on Low speed (2) until combined

and mixture is smooth, approximately 1-2

minutes.

2. Dip your favourite prepared fruit or

vegetable into batter and deep fry

immediately.

Ingredient suggestions:

Raw or cooked fruits, cheese fritters, fried

oysters.

Note: When deep frying fritters ensure that

your oil is bubbling and very hot. Never cook

fritters in oil that doesn’t sizzle when food is

placed into the deep fryer.

Mayonnaise

4 egg yolks

1 tablespoon dijon mustard

1½ tablespoons of lemon juice

1½ cups vegetable or olive oil

1. Combine eggs, mustard, and lemon juice

in the Mixmaster bowl. With the bowl

speed set on Low, start mixing on Low

speed (1-2) slowly increasing to High

speed (9). Gradually add the oil to the

mixture in a long thin stream until the

mixture becomes very thick and creamy in

consistency.

2. Taste and adjust flavour of mayonnaise

with salt and pepper.

Choux Pastry Puffs Makes approx 30

80g butter

1 cup water

1 cup plain flour, sifted

4 eggs

1. Preheat oven to 220°C. Grease and line

oven slides.

2. Place butter and water in a saucepan and

bring to the boil.

3. Stir in flour. Cook stirring until dough

leaves the side of the saucepan.

4. Cool slightly. Place mixture in the

Mixmaster bowl and beat for 1 minute on

Medium speed (5).

5. Add eggs one at a time and with bowl

speed set on High, start mixing on

Medium speed (5) until mixture is stiff

and shiny. Once the last egg is added

increase the speed to (7).

6. Drop tablespoon size portions onto

prepared slides.

7. Bake for 15 minutes, then reduce heat to

160°C and bake for 35 minutes. Remove

from oven, make a small slit in each puff

and return to oven for a further 5-10

minutes. Cool, fill with sweet or savoury

fillings and serve.

Note: These Choux Pastry Puffs freeze well.

Once thawed, bake in 180ºC oven for 5

minutes to crisp up.

Recipes continued

Fillings for the Choux Pastry Puffs:

Basic White Sauce

40g butter or margarine

40g flour

½ teaspoon salt

¼ teaspoon cayenne pepper

1 cup milk

1. Melt butter or margarine in a saucepan,

but do not boil.

2. Remove from heat, add flour, salt and

pepper, stir until smooth. Do not brown.

3. Add milk all at once. Stir until sauce boils

and thickens.

4. Use one of the suggested fillings or divide

into two or three.

Salmon Filling

1 x 125g tin salmon

2 teaspoons mayonnaise

lemon juice to taste

1. Drain salmon, and flake salmon into a

bowl. Add mayonnaise, white sauce and

mix well. Season with salt and pepper.

Add lemon juice to taste. Pipe mixture

into cooled puff’s and serve warm or cold.

Asparagus Filling

1 small tin asparagus cuts, drained well and

finely chopped

90g grated parmesan or romano cheese

1. Mix asparagus, white sauce and cheese

until well combined. Season to taste with

salt and pepper and pipe into pastry puffs.

Serve hot or cold.

Mushroom and Bacon Filling

1 x 250g tin mushrooms, well drained and

finely chopped

2 rashers cooked bacon, ham or proscuitto

finely chopped

1. Mix together the white sauce, mushrooms

and bacon in a small bowl until well

combined. Pipe into pastry puffs and serve

hot or cold.

Note: The white sauce is nice too, with

freshly chopped mixed herbs and brie.

Sweet Pastry Cream

2 cups milk

1 vanilla bean, split and seeds scraped

6 egg yolks

2/3 cup caster sugar

1/3 cup cornflour

1. Bring the milk and vanilla bean and

seeds to the boil in a small saucepan.

Remove from heat once boiled. Remove

vanilla bean.

2. Beat egg yolks, sugar and cornflour in

the Mixmaster bowl, with bowl speed set

on Low, start mixing on Medium speed

(5-6) until thick. With the Mixmaster still

running gradually beat in the milk mixture.

Return custard mixture to saucepan,

whisk over medium heat until mixture

boils and thickens.

3. Transfer to a bowl and place a piece of

plastic wrap onto the custard to stop a

skin forming. Cool.

4. Pipe into puffs and drizzle with

warmed chocolate.

Recipes continued

Crepes

1 ½ cups plain flour

Pinch of salt

2 eggs

1¼ cups milk

1 tablespoon oil

1. Sift flour and salt into the Mixmaster

bowl.

2. Add combined eggs and milk and with

bowl speed set on Low, start mixing on

Low speed (1). Increase speed to Medium

(5) and beat well to remove any lumps.

3. Mix in oil and allow to stand for 1 hour.

4. Grease heated Sunbeam Skillet or Frypan.

Pour about a 1/3 of a cup of batter into the

pan to make each crepe.

5. Cook quickly until lightly brown. Turn and

brown other side. Sprinkle with lemon

juice and sugar. Roll and serve hot.

Serving suggestion:

• After crepe is cooked spread with nutella

and roll up. Serve warm or serve cold (this

one is great with the kiddies and big kids

alike!).

• Smoked salmon with a slice of Camembert

cheese, red onions and snow pea sprouts.

Roll and serve with a fresh garden salad.

Waffles Makes 6-8 waffles

2 cups self raising flour

2 eggs, separated

2/3 cup milk

½ cup water

90g butter, melted

2 tablespoons caster sugar

1. Preheat waffle maker or waffle iron.

2. Using the Mixmaster bowl with the bowl

speed set on High add the sifted flour,

egg yolks, milk, water and butter and start

mixing on Medium speed (5) until smooth.

Transfer to a large bowl. Wash and dry

bowl and beaters.

3. Using the cleaned Mixmaster bowl and

with the bowl speed set on Low, beat egg

whites on Very High speed (11) until soft

peaks form then gradually add the sugar

and beat until the sugar is dissolved.

4. Fold the egg white mixture into the batter.

5. Bake in a greased, preheated waffle maker

or waffle iron. Spoon approximately ¼ - 1/3

cup filling depending on the size of your

waffle maker.

6. Cook for about 3 minutes or until waffles

are browned and crisp. Serve with ice

cream and syrup.

Recipes continued

Hazelnut & Cashew Torte

6 egg whites

4 egg yolks

¾ cup nutella

100g dark chocolate

½ cup plain flour

100g hazelnut meal

½ cup crushed cashews

Topping:

250g dark chocolate, chopped

250g cream

100g whole hazelnuts, toasted, skins

removed

100g whole cashews, toasted

1. Preheat oven 160°C. Grease and line

20cm round cake tin.

2. Using the Mixmaster bowl with the bowl

speed set on Low, mix egg yolks, nutella

and melted chocolate together on Low

speed (1). Add flour, hazelnut meal and

crushed cashews until the mixture has

formed even sized crumbs. Transfer to a

large bowl.

3. In the Mixmaster bowl and with the bowl

speed set on High, whisk egg whites until

stiff peaks form, on Very High speed

(10-12). Remove from bowl and set aside.

4. Pour into the prepared cake tin and bake

40-45 minutes.

5. Allow to cool in pan for 10 minutes before

removing cake from pan and cool on a

wire rack.

6. Combine the chocolate and cream

together. Microwave on 100% for 20

seconds at a time, stirring each time until

the chocolate has melted and the mixture

has combined. Refrigerate until mixture

starts to set then spread over cake.

7. Top with cashews and hazelnuts. Serve in

thin wedges.

Two Tier Pavlova with Mixed Berries Serves 10

6 egg whites

1 ½ cups caster sugar

3 teaspoons vinegar

1 ½ tablespoons cornflour

2 teaspoons rosewater

red food colouring (optional)

600ml thickened cream

300g fresh or frozen mixed berries

1. Preheat oven to 120°c. Line two baking

trays with baking paper.

2. Ensure the Mixmaster bowl is thoroughly

cleaned, set bowl speed on High and beat

egg whites on Very High speed (11) until

stiff.

3. Gradually add the sugar, 1-2 tablespoons

at a time, making sure that the sugar has

dissolved between each addition. This will

take about 8-10 minutes. Scrape the sides

down if necessary.

4. Once the sugar has been added take the

bowl speed to Low and reduce mixing

speed to Low (2), and fold in vinegar,

cornflour, rosewater and 3-4 drops of

colouring until combined.

5. Spread mixture into two even sized disks

approximately 23cm wide. Bake in oven

for 1 hour. Turn oven off and allow pavlova

to cool with the door slightly ajar.

6. Using the Mixmaster bowl set the bowl

speed to Low and beat cream on Medium

speed (5) until thickened.

7. Once cool, place one pavlova onto a

serving plate. Top with half the cream and

half the berries, top with the other pavlova

and the remaining cream and berries.

Tip: If using frozen berries, thaw the berries

on absorbent paper to soak up the extra

juices.

Recipes continued

Chocolate Espresso Mousse Cappuccino

Serves 4

160g dark chocolate, chopped

1 x 30ml shot espresso, cooled

300ml thickened cream

extra whipped cream, to serve

1. Melt chocolate in a bowl over a saucepan

of simmering water; cool.

2. Combine cooled espresso and thickened

cream in the Mixmaster bowl. With the

bowl speed set on High start mixing

on High speed (10) until thickened.

Reduce to Low speed (1) and add melted

chocolate until just combined.

3. Spoon mixture into stainless cups or other

small coffee cups and chill for 3 hours or

overnight.

4. To serve spoon whipped cream over

mousse and dust with chocolate.

Tip: To chill quickly place cups into fridge

while preparing mousse.

Passionfruit Cheesecake Serves 10

250g plain biscuits

125g butter, melted

500g cream cheese, room temperature,

cubed

250ml thickened cream

3 eggs

½ cup caster sugar

1/3 cup passionfruit pulp (approx 3

passionfruit)

1. Grease and line base of a 20cm

springform.

2. Blend or process biscuits until fine. Place

biscuit crumbs and melted butter in a

bowl; mix well until combined. Press

crumb mixture into the base and sides of

a prepared pan. Place on a baking tray

and refrigerate for 30 minutes.

3. Place cream cheese into the Mixmaster

bowl. With the bowl speed set on High

start mixing on High speed (8) for about

3 minutes or until creamy. Add sugar

and mix for a further 2 minutes. Add

eggs one at a time, beating well between

each addition. Scrape sides of bowl if

necessary.

4. Take the bowl speed to Low and reduce

mixing speed to Low (3), add cream and

passionfruit. Beat until the cream has

been mixed through and there are no

lumps.

5. Pour filling into crust and bake in oven

at 160° for approximately 50 minutes

or until firm. Cool in oven with door

ajar. Refrigerate for several hours before

serving.

Recipes continued

Fluffy Pikelets Makes approx 12

1½ cups self raising flour

Pinch of salt

1 teaspoon bicarbonate of soda

2 tablespoons sugar

1 egg

1¼ cups milk

4-5 drops vanilla extract

40g butter or margarine

1. Sift flour, salt and soda into the Mixmaster

bowl. Add sugar, egg, milk and vanilla.

With the bowl speed set on Low speed,

start mixing on Low speed (1-2) until

combined.

2. Increase to Medium speed (5) and beat

for 1-2 minutes until smooth.

3. Fold in melted butter on Low speed (1).

Place spoonfuls onto a hot Sunbeam

Frypan and cook until browned on both

sides.

Note: Suitable to freeze and reheat.

Serving suggestions:

Serve pikelets hot or cold.

Serve with whipped cream and jam for a

sweet treat.

For a savoury treat, top with vegemite &

butter or ham & cheese.

Add freshly chopped herbs to the batter and

serve cooked pikelets with cream cheese,

smoked salmon and caviar.

Cornflake Cookies

125g butter or margarine

½ cup caster sugar

1 egg

½ teaspoon vanilla essence

½ cup currants

½ cup desiccated coconut

1¼ cups self raising flour

Pinch of salt

2 cups cornflakes, crushed

1. Preheat oven to 180°C. Grease, line

baking trays.

2. Using the Mixmaster bowl and with the

bowl speed set on Low, cream together

butter and sugar on Medium speed (6).

3. Add egg and beat well.

4. Reduce to Low speed (1) and add vanilla,

currants and coconut.

5. On Low speed (1) fold in flour and salt

in two portions, until mixture is well

combined.

6. Spread cornflakes onto a piece of paper

and drop teaspoonfuls of mixture onto

cornflakes. Roll to coat.

7. Place onto prepared slides and bake for

15 minutes. Allow to cool on trays.

Recipes continued

Chocolate Chip Cookies Makes approx 30

125g butter, softened

½ cup firmly packed soft brown sugar

½ cup caster sugar

1 teaspoon vanilla extract

1 egg

1 ¾ cup self raising flour

1 cup choc chips

1. Preheat oven to 180°c. Line 2 baking

trays with baking paper.

2. Place butter, sugars and vanilla in the

Mixmaster bowl. With the bowl speed set

on High start mixing on Low speed (1-2)

until the butter starts to break up and

combine with the sugars, then increase

mixing speed to High (7) until light and

creamy.

3. Add egg and mix and beat until well

combined. Reduce mixing speed to Low

(1) and mix through flour and chocolate

chips.

4. Roll tablespoon amounts into balls and

place onto baking tray press lightly with

the back of a fork. Ensure that the cookies

are well spaced to allow for spreading.

5. Bake in oven for about 10 -13 minutes

or until golden. Do not overcook. Cool on

wire racks.

Quick Cup Cakes Makes 12

60g butter or margarine

1¼ cups self raising flour

½ cup sugar

2 eggs

¼ cup milk

1 teaspoon vanilla essence

1. Preheat oven to 220°C and place patty

cases into patty tins and set aside.

2. Using the Mixmaster bowl and bowl speed

set on Low, place all ingredients into

the bowl and beat until combined, start

mixing on Low speed (1), slowly increasing

to Medium speed (5).

3. Place spoonfuls of batter into the patty

cases and bake for 12-15 minutes.

4. Allow to cool and decorate as desired.

Variations to this recipe:

Top the cake batter in the patty cases with

frozen berries before baking.

Serving suggestion:

When patty cakes are cooked drizzle with

icing sugar and top with a small eatable

decoration like marshmallows.

Butterfly cakes

Cut the tops off the patty cakes and cut in-

half. Top with a small spoonful of cream or

thick custard. Place cake halves back into

the centre of the cup cakes facing up to

create wings. Dust with icing sugar.

Recipes continued

Meringues

2 egg whites

90g caster sugar

90g icing sugar

1. Preheat oven to 120°C. Grease two oven

slides with baking paper.

2. Using the Mixmaster bowl and the bowl

speed set on Low, beat egg whites until

stiff but not dry, on Very High speed (10-

12).

3. On Very High speed (10-12) add caster

sugar gradually, beating well.

4. Reduce to Low speed (1) and fold in icing

sugar. Mix until stiff and shiny.

5. Using a star shaped nozzle, pipe small

meringues onto the prepared slide. If

you do not have a piping bag use two

teaspoons. Decorate if desired. Bake for

10 minutes, reduce heat to 100°C and

continue cooking for 20-25 minutes.

6. When cold, join in pairs with icing

(optional).

Marshmallows Makes 24 pieces

2 tablespoons gelatine

½ cup cold water

2 cups sugar

1 cup boiling water

pink food colouring (optional)

¾ cup light toasted desiccated coconut

1. Sprinkle gelatine over cold water; gently

stir through. Place sugar and boiling

water in a large saucepan. Stir over a

low heat until the sugar has dissolved.

Bring mixture to the boil; stir in gelatine

mixture. Boil mixture, uncovered, over

a medium heat, for 10 minutes. Cool to

room temperature.

2. Place mixture into the Mixmaster bowl;

add red food colouring. With bowl speed

set on High start mixing on Very High

speed (12) for about 10 minutes or until

very thick and creamy.

3. Pour mixture into a 20cm x 30cm

lamington tin which has been rinsed with

cold water. Refrigerate until firm.

4. Cut marshmallow into squares with a wet

knife. Toss in toasted coconut.

Recipes continued

Serving suggestion:

Marshmallow’s are great served in hot

chocolates or coffee. They are a fun

afternoon treat for the kids and can be used

to make rocky road.

Rocky Road

For rocky road combine some mixed nuts,

and dried fruit and marshmallows. Mix with

melted chocolate and spread into a greased

and lined baking sheet. Set in the fridge if

it’s a hot day. Cut into slices and serve.

Nougat

2 cups sugar

1 cup liquid glucose

¼ cup honey

Pinch of salt

¼ cup water

2 egg whites

1 teaspoon vanilla

40g butter, melted

100g blanched almonds, lightly toasted

1. Grease and line a 28 x 18cm

lamington tin.

2. Place sugar, glucose, honey, salt and water

in a saucepan. Stir over low heat until

sugar is dissolved then bring to the boil.

Cook for 20 minutes until mixture forms a

hard ball when tested in a small amount

of water. Be sure not to discolour.

3. Using the Mixmaster bowl and bowl speed

set on High, whisk the egg whites until

stiff on Very High speed (12). Pour 1 cup

of hot syrup slowly into the egg whites on

High speed (7-8). Continue beating until

mixture is thick and holds its shape.

4. Continue boiling syrup until brittle threads

form when tested in a small amount of

cold water.

5. Pour in a little of the remaining syrup into

meringue while beating on High speed (7).

Continue beating until very thick. Add the

butter and nuts, continue beating while

pouring in the last remaining syrup, let

run until it is combined.

6. Spoon into prepared tin and refrigerate

until firm.

7. Turn out onto a board and with a sharp

knife, cut into squares.

Note: Liquid glucose can be bought from

health food stores or pharmacies.

Recipes continued

Hot Cross Buns Makes 18

Dough

1 sachet dry yeast

2 tablespoons sugar

60g butter, melted

1¼ cup lukewarm milk

¾ cup water

4 cups plain flour

2 tablespoons sugar, extra

2 tablespoons powdered milk

1 teaspoon salt

1 cup sultanas

Crosses

½ cup plain flour

¼ cup water

Glaze

3 tablespoons sugar

¼ cup water

1 teaspoon gelatin

1. Combine the first five ingredients in a

small bowl and allow to stand in a warm

place until mixture begins to froth. About

10 minutes.

2. Insert dough hooks into the mixer

head (refer to page 4). Place sifted dry

ingredients, including the sultana’s into

the Mixmaster bowl.

3. With the bowl speed set on Low, start

mixing on Low speed (1-2), gradually

add yeast mixture. Note that it will be

necessary to scrape sides of bowl with a

spatula. Knead on Medium speed (4) for

3-4 minutes, keep bowl speed on Low.

4. Continue the kneading process until all

ingredients are incorporated and dough

forms a ball.

5. Place dough in a greased bowl, turning

once to grease top of dough. Cover, and

let rise in a warm place until doubled in

size (40-50 minutes).

6. Preheat oven to 220°C and grease a

baking tray.

7. Punch down, fold sides to centre and

turn the dough over. Remove the dough

from the bowl and place onto a well

floured surface. Lightly knead dough

with the palm of your hands until smooth

and elastic. Divide dough into 18 equal

portions and shape into round, smooth

balls.

8. Position the dough balls closely together

onto the baking tray. Cover loosely for

approximately 10 minutes.

9. For the crosses, combine the flour and

water to form a batter and pipe crosses on

the tops of the buns.

10.Bake for approximately 20-25 minutes

until golden brown.

11.Whilst the buns are baking prepare the

glaze. Place the water, sugar and gelatin

into a small saucepan and stir over a

medium heat until sugar has dissolved,

approximately 2 minutes. Glaze the buns

while they are still warm.

Recipes continued

Christmas Cake

2¼ cups raisons, chopped

3 cups sultanas

1¾ cup currants

1½ cups glace figs, chopped

½ cup glace cherries, halved

1/3 cup golden syrup

½ cup brandy

250ml olive oil

1 cup firmly packed soft brown sugar

5 eggs

1¼ cups plain flour

1 teaspoon mixed spice

2 tablespoons brandy, extra

1. Combine fruit, syrup and brandy in a bowl;

mix well. Cover, stand overnight.

2. Preheat oven to 150°c. Grease and line

base and sides of a 19cm square cake tin

with 3 layers of baking paper.

3. With bowl speed set on High, beat oil

and sugar in the Mixmaster bowl on High

speed (7-9) until combined. Add eggs

one at a time, beating well between each

addition. Add fruit mixture, flour and

mixed spice. With the bowl speed set

on Low, beat on Low Speed (1-2) until

mixture is combined.

4. Pour into prepared pan and bake in slow

oven for about 4 hours or until cooked

when tested with a thin metal knife (there

should be no raw cake mix on knife).

5. Remove cake from oven and brush with

extra brandy. Cover pan with foil and leave

to cool in pan upside down.

Festive Shortbread

250g butter

2 tablespoons maple syrup

1/3 cup caster sugar

2 cups plain flour

½ cup corn flour

100g choc melts, melted

1. Preheat oven to 200°c. Grease and line

two baking trays.

2. In the Mixmaster bowl and with the bowl

speed set on Low, cream the butter, syrup

and sugar on Medium speed (4-6) until

combined.

3. Add the flours and mix on Low speed (2-

3) until the mixture is combined well.

4. Turn the mixture out onto a floured

surface and lightly knead to combine.

Press dough out to a 2cm thickness and

using your favourite festive cutter, cut into

shapes.

TIP: In very hot weather you may want

to chill your dough for 10 minutes in

the refrigerator.

5. Place shapes onto baking trays and bake

for about 12 minutes or until just golden.

Cool on trays.

6. Drizzle with chocolate once cooled.

Recipes continued

‘Sunbeam’, and ‘Mixmaster’ are registered trademarks 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. Backed by Sunbeam‘s 12 Month

Replacement Guarantee and National Service Network.

(INCORPORATED IN N.S.W.) A.C.N. 000 006 771

Sunbeam Corporation is a division of GUD Holdings Ltd.

For more information or advice on this or any other

Sunbeam appliance, visit www.sunbeam.com.au or

contact the Sunbeam Consumer Service Line.

Australia 1800 025 059

New Zealand (09) 912 0747.

Consumer Hotline

Australia

1800 025 059

New Zealand

0800 786 232

www.sunbeam.com.au

is a registered Trademark of Sunbeam

Corporation Limited. ACN 000 006 771.

Sunbeam MX7700 MX7700_IB User Manual To The B71b1a32 2778 44f9 B078 Ba876bc96afa

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