Instruction/ maintenance manual of the product MX7700 Sunbeam
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M i x m a s t e r S e r i e s I I 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 T emperature Guide 8 Care and.
1 Su nbea m are very s afet y con sci ous w hen de sign ing a nd man ufa ctu ring cons ume r pro duct s, bu t it is es sen tia l that the pr odu ct us er al so ex erci se ca re wh en us ing a n elec tri cal a ppli anc e.
Attachment eject button The eject button effortlessly releases the beaters or dough hooks for easy cleaning. T win-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.
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.
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.
5 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.
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.
7 M i x i n g G u i d e SPEED SETTING RANGE MIXING T ASK LOW FOLDING & BLENDING 1 Scones/Pastry 2 Biscuit dough 3 T ea Cakes MEDIUM LIGHT MIXING 4 Sauces & Puddings 5 Custard/Icing 6 Packet Mi.
8 For your information, the following temperature settings are included as a guide. These settings may need to be adjusted to suit the individual range.
9 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.
10 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 .
11 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.
12 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.
13 Step 1: Preparing the yeast For the dry yeast to be activated it needs to ferment. T o 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.
14 Step 3: The finishing touches T o add interest to breads • Sprinkle loaves or buns with sesame, poppy , or caraway seeds before baking. • T op loaves with shredded cheese during the last few minutes of baking. • Drizzle sweet tea rings or buns with an icing sugar when cooled.
15 • Always have ingredients at room temperature. W arm 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.
16 Heavy , Close T exture T oo 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.
17 T ips • 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.
18 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.
19 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. T ip: 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.
20 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.
21 V ariations 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 .
22 R ec i pe s co n ti n ue d 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.
23 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.
24 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.
25 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.
26 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.
27 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.
28 Hazelnut & Cashew T orte 6 egg whites 4 egg yolks ¾ cup nutella 100g dark chocolate ½ cup plain flour 100g hazelnut meal ½ cup crushed cashews T opping: 250g dark chocolate, chopped 250g cream 100g whole hazelnuts, toasted, skins removed 100g whole cashews, toasted 1.
29 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.
30 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.
31 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 .
32 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 V ery High speed (10- 12).
33 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.
34 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.
35 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.
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‘Su nbea m’, an d ‘Mix mast er’ ar e regi ster ed tra dema rks of Sun beam Corpo rati on. Mad e in Chi na. Du e to min or cha nges in desi gn or oth erwi se, th e prod uct ma y diff er fro m the on e show n in th is lea flet . Back ed by Su nbea m‘s 12 Month Rep lace ment Guara ntee and Nat iona l Serv ice Ne twor k.
Consumer Hotline Australia 1800 025 059 New Zealand 0800 786 232 www .sunbeam.com.au is a registered T rademark of Sunbeam Corporation Limited. ACN 000 006 771.
An important point after buying a device Sunbeam MX7700 (or even before the purchase) is to read its user manual. We should do this for several simple reasons:
If you have not bought Sunbeam MX7700 yet, this is a good time to familiarize yourself with the basic data on the product. First of all view first pages of the manual, you can find above. You should find there the most important technical data Sunbeam MX7700 - thus you can check whether the hardware meets your expectations. When delving into next pages of the user manual, Sunbeam MX7700 you will learn all the available features of the product, as well as information on its operation. The information that you get Sunbeam MX7700 will certainly help you make a decision on the purchase.
If you already are a holder of Sunbeam MX7700, but have not read the manual yet, you should do it for the reasons described above. You will learn then if you properly used the available features, and whether you have not made any mistakes, which can shorten the lifetime Sunbeam MX7700.
However, one of the most important roles played by the user manual is to help in solving problems with Sunbeam MX7700. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device Sunbeam MX7700 along with tips on how to solve them. Even if you fail to solve the problem, the manual will show you a further procedure – contact to the customer service center or the nearest service center
