Sunbeam MXM7000WH Mixmaster HeatSoft Planetary Mixer User Guide

Mixmaster® HeatSoftTM Planetary Mixer
User Guide
MXM7000WH

Important Instructions – retain for future use

Sunbeam’s Safety Precautions

SAFETY PRECAUTIONS FOR YOUR SUNBEAM MIXMASTER® HEATSOFTTM PLANETARY MIXER.

• Never remove the scraper beater, beater, whisk or dough hook when the appliance is in operation.
• Ensure fingers are kept well away from moving beater, whisk or dough hook.
• Ensure that the bowl is secured and locked onto the base of the Mixmaster® HeatSoftTM Planetary Mixer before commencing mixing.
• Do not unlock or remove the mixing bowl from the base of the Mixmaster® HeatSoftTM Planetary Mixer whilst in use.
• Never tilt back the head of the Mixmaster® HeatSoftTM Planetary Mixer whilst the appliance is in operation.
• When mixing extremely heavy loads the appliance should not be operated for more than 15 minutes or use the HeatSoft feature for longer than 10 minutes continuously. This does not apply to the recipes detailed in this booklet.
• IMPORTANT: In the case of the mixer overheating due to excessive load, the safety cutout will activate, preventing the mixer from operating. Should this occur, switch the mixer off at the power outlet and allow the mixer to cool for 10 minutes before switching back on.
• Ensure long hair is tied back and young children are not near the bowl.

Sunbeam is very safety conscious when designing and manufacturing consumer products, but it is essential that the product user also exercise care when using an electrical appliance. Listed below are precautions which are essential for the safe use of an electrical appliance:

• Read carefully and save all the instructions provided with an appliance.

• Always turn the power off at the power outlet before you insert or remove a plug. Remove by grasping the plug – do not pull on the cord.

• Turn the power off and remove the plug when the appliance is not in use and before cleaning.

• Do not use your appliance with an extension cord unless this cord has been checked and tested by a qualified technician or service person.

• Always use your appliance from a power outlet of the voltage (A.C. only) marked on the appliance.

• This appliance is not intended for use by young children or infirm persons unless they have been adequately supervised by a responsible adult to ensure that they can use the appliance safely.

• Young children should be supervised to ensure that they do not play with the appliance.

• Never leave an appliance unattended while in use.

• Switch off the appliance and disconnect from supply before changing accessories or approaching parts that move in use.

• Do not use an appliance for any purpose other than its intended use.

• Do not place an appliance on or near a hot gas flame, electric element or on a heated oven. Do not place on top of any other appliance.

• Do not let the power cord of an appliance hang over the edge of a table or bench top or touch any hot surface.

• Do not operate any electrical appliance with a damaged cord or after the appliance has been damaged in any manner. If damage is suspected, return the appliance to the nearest Sunbeam Appointed Service Centre for examination, repair or adjustment.

• For additional protection, Sunbeam recommend the use of a residual current device (RCD) with a tripping current not exceeding 30mA in the electrical circuit supplying power to your appliances.

• Do not immerse the appliance in water or any other liquid unless recommended.

• This appliance is intended to be used in household and similar applications such as: staff kitchen areas in shops, offices and other working environments; farm houses; by clients in hotels, motels and other residential type environments; bed and breakfast type environments.

• This appliance generates heat when using the heating function. Do not touch hot surfaces, such as the bowl and accessories. Allow to cool before handling.

CAUTION: Appliances are not intended to be operated by means of an external timer or separate remote control system.

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.

Features of your Mixmaster® HeatSoft™ Planetary Mixer

1. Attachment shaft
   Enables the mixing attachment (beater, whisk or dough hook) to rotate whilst travelling around the inside of the bowl, and reaches all areas of the bowl ensuring ingredients are evenly incorporated.

2. Scraper Beater
   Perfect for combining ingredients and simultaneously scrapes the sides and the bottom of the mixing bowl, virtually eliminating hand-scraping and batter build-up on the blade.

3. HeatSplash guard
   Minimises mess, allows you to easily add ingredients and also retains heat while mixing.

4. 5.2L stainless steel bowl
   The mixing bowl features a handle and is ideal for mixing large or small quantities of ingredients.

5. Bowl locking plate
   To ensure stable mixing.

6. Mixer head

7. Speed control dial
   10 variable speeds and a powerful torque control motor ensures superior mixing control and maintains speed.

8. Tilt release lever to raise and lower head
   The lever activates the head release of the mixer. It tilts upwards and locks securely into position to allow easy insertion and removal of the mixing bowl and attachments. The in-built safety feature ensures that the mixer only starts when the mixer head is tilted downwards and securely locked in. Lifting the mixer head during the mixing process will automatically cut power to the motor.

9. Heat nozzles for HeatSoftTM technology

10. HeatSoftTM heat settings
    Turn On/Off the heat function and select between Melt or Soften heat settings.

11. LED light
    Allows for better visibility of mixture to ensure desired consistency

Accessories

| Flat beater
For normal to heavy mixtures. Ideal for fruit cakes and recipes with larger quantities of ingredients.
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| Scraper beater with flexible edges
Scrapes the bowl walls whilst mixing for uniform consistency without interruption. Ideal for creaming, sponge cakes, lighter
biscuits and cookies.
| Dough hook
For mixing and kneading. Ideal for a variety of sweet and savoury bread dough’s.
| Wire whisk
For mixtures that need air incorporated. Ideal for meringues, whisked sponges and whipping cream.
| HeatSplash guard
3-in-1 guard minimises mess, allows you to easily add ingredients and also retains heat while mixing.

Learning about your stand mixer
The Sunbeam® stand mixer with HeatSoftTM technology has been designed to allow you to bake when inspired. No more waiting for ingredients to reach room temperature! Now you can soften, melt and mix in one step!

Did you know?
Many recipes for baking require ingredients to be at room temperature. Butter will only reach room temperature after hours of sitting on the counter. If you use butter that’s cold, straight from the refrigerator, it will result in heavy and dense baked goods. Butter that is microwaved or melted can create an oily batter resulting in soggy, flat cookies. Using room temperature ingredients creates fluffier results and better baked goods.

HeatSoft™ Technology
The HeatSoft™ Technology uses gentle heat to bring cold ingredients to room temperature while mixing, eliminating the need to plan ahead. HeatSoft™ technology easily allows for butter to be softened and chocolate to be melted.

Using your Mixmaster® HeatSoft™ Planetary Mixer

Before using your Mixmaster® HeatSoft™
Planetary Mixer Before using your Mixmaster® HeatSoft™ Planetary Mixer for the first time, remove any packaging material and promotional labels or tags. It is recommended to wash the mixing bowl, beater, scraper beater, whisk and HeatSplash guard in warm soapy water with a soft cloth. Rinse and dry thoroughly.

Set-up
Before assembling your Mixmaster® HeatSoftTM Planetary Mixer, be sure the power cord is unplugged from the power outlet. Position the mixer on a level, dry surface such as a bench top.

Raising and lower the mixing head
To tilt mixer head, lift Tilt Release Lever (Figure A) and slowly lift mixer head until it locks in the upright position. (Figure B) To lower mixer head, grab head, lift Tilt Release Lever and gently lower mixer head, ensuring it locks in downward position. A “click” sound will indicate the mixer head has locked securely into position. (Figure C)

To attach bowl

1. Lift the Tilt Release Lever and tilt mixer head back.
2. Place bowl on bowl locking plate.
3. Turn bowl gently in a clockwise direction so that bowl handle are perpendicular to base.
4. Plug your mixer into the mains supply socket.

To remove bowl

1. Lift the Tilt Release Lever and tilt mixer head back.
2. Turn bowl counter clockwise and lift off locking plate.

To install attachments

1. Ensure the Control Dial is in the off position.
2. Lift the Tilt Release Lever and tilt mixer head back.
3. Align the key positions of the beater shaft and attachment, push upward.
4. Twist counter clockwise so that pin aligns with attachment notch and clicks into position.

To remove attachments

1. Ensure the Control Dial is in the off position.
2. Lift the Tilt Release Lever and tilt mixer head back.
3. Press attachment upward as far as possible and turn clockwise.
4. Pull attachment from beater shaft.
   NOTE: It is recommended to scrape food off attachment with a spatula/scraper before removing.

To attach HeatSplash Guard

1. Rotate Control Dial to off position “0” to turn unit off.
2. Unplug Stand Mixer.
3. After bowl and accessory are assembled to mixer, Gently lower mixer head, ensuring it locks in downward position. A “click” sound will indicate the mixer head has locked securely into position.
4. From the front of the mixer, slide the HeatSplash Guard over the bowl and accessory until it is centered. The inner ring of the HeatSplash Guard should fit over the outer rim of the bowl. Note: The HeatSplash Guard must be placed over both heat nozzles (Figure E).

To use HeatSplash Guard

1. When using HeatSoft Technology, use HeatSplash guard for best results.
2. While securing HeatSplash Guard with one hand, pour the ingredients into the bowl through the pouring chute.

To remove HeatSplash Guard

1. Rotate Control Dial to off position “0” to turn unit off.
2. Unplug Stand Mixer.
3. Lift the front of the HeatSplash Guard clear of the bowl rim and pull forward.

LED light
This stand mixer has an LED light on the mixer head (Figure F). The LED light allows for better visibility of the mixture to ensure desired consistency. The LED light will switch on automatically when the mixer is in operation and automatically switch off when the mixer is not in use.

Operating HeatSoftTM settings – Soften

1. As an example for creaming. Cut cold butter into approximately 2.5cm cubes and place them into the mixing bowl with sugar.
2. Press the button to activate HeatSoft Technology, the light for soften will illuminate.
3. Turn on the speed control dial. Start mixing at speed setting 1 for approximately 45 seconds or until there are no more large chunks of butter. Then turn to speed 5, and lastly speed 10 for the remainder of the creaming time. Turn off HeatSoft after softening butter, this is not required for the remainder of the recipe.
   NOTE: HeatSoft Soften function will run for 3.5mins before automatically cutting off.

Operating HeatSoftTM settings – Melt

1. As an example for melting chocolate.
   Cut or snap chocolate into small pieces and place them into the mixing bowl. Chocolate chips will melt quicker than block chocolate.

2. Press the button to activate HeatSoft Technology, press the Select button to select the melt setting, the light for melt will illuminate.

3. Allow the chocolate to begin melting before turning on the speed control dial. Start mixing at speed setting 1 and gently mix until melted.
   NOTE: For best results use the HeatSplash guard to retain heat while mixing.
   CAUTION: Do not touch or hold your hand beneath the heat nozzle while the HeatSoft feature is ON.
   NOTE: HeatSoft Melt function will run for 6mins before automatically cutting off.

Operating speed control dial
The speed control dial is used for turning the stand mixer ON and OFF and for selecting the desired speed.
Rotate the speed control dial in a clockwise direction to increase mixing speed, and in a counterclockwise direction to decrease mixing speed.
Rotate the speed control dial until the indicator is aligned with the indicator line for the desired speed. (Figure D)

NOTE: Always begin mixing at the lowest possible speed setting, then gradually move to desired higher speed to avoid splashing ingredients out of the bowl.
CAUTION: Do not operate without attachments.

Safety Mechanisms

Thermo cut-off ­ temperature overload
The mixer is equipped with a self-resetting safety device which safeguards against overheating the motor with excessive loads. If overheating occurs, the mixer will automatically activate the overheating protection device and switch itself off. Switch the mixer off and unplug it from the power point. Release the mixer head and tilt it back until it is locked into the tilt back position. Let the mixer rest for 30 min.

Electronic protection cut-out
If the mixing load is too heavy for the selected speed and prevents the attachment from rotating, the mixer will cut-out to prevent damage to the unit. Unplug the mixer and remove some of the mixture from the bowl, working in batches.

Note: When using extremely heavy loads the appliance should not be operated for more than 10 minutes. This does not apply to the recipes detailed in this booklet.

Mixer head safety mechanism
The mixer head must be locked down or the motor will not operate. If the mixer head is tilted upwards during operation, the mixer will automatically stop. This is a safety mechanism to avoid injury.

Mixing Guide

Please keep in mind that the various mixing tasks and related speeds, listed in the table below, may vary slightly from recipe to recipe. Please refer to it regularly as you develop your understanding of how different ingredients interact when mixing. SPEED| MIXING GUIDE| EXAMPLES
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 | SOFTEN/MELT/FOLD| Use when mixing dry ingredients or when folding flour gently into a cake batter. Use when softening and mixing chilled butter and sugar. Use for melting chocolate or when recipes call for low speed.
2| STIR/KNEAD| Use for kneading bread dough’s or when mixing liquid ingredients where gentle action is needed.
NOTE: This is the maximum recommended speed for dough hook usage.
3-6| MIX| Use when quick breads require a brisk mixing action.
Use when combining liquid ingredients together, or when mixing smooth batters.
Use when mixing dry ingredients and liquid ingredients together alternatively in a recipe.
Use when a recipe calls for combining ingredients together.
Use when recipes call for medium speed.
7| CREAM| Use for whipping softened butter and sugar together to develop a light fluffy texture.
8-10| WHIP/CREAM| Use to whip cream and egg whites. Use to create smoothfrostings and toppings. Use when recipes call for high speed.

NOTE: Mixer may not maintain fast speeds under heavy loads, such as when the heavy-duty attachments are used. This is a normal condition.

Hints & Tips
For most recipes, it is better to begin your mixing on a slower speed until the ingredients begin combining, then move to the appropriate speed range for the particular task.
Generally, there is not one set speed for an entire recipe. You will need to change the speed of the mixer depending on what stage of the recipe you are working on. This is communicated in the recipe section.

When mixing larger quantities you may need to increase the mixer speed due to the amount of mixing required and the larger load on the machine.
When building up a recipe that requires the addition of dry ingredients, such as flour, slow the speed down whilst these ingredients are being added to avoid a snow storm effect. Once the additional ingredients begin combining then slowly increase to the appropriate speed for the particular mixing task.

Oven Temperature Guide

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

DESCRIPTION OF OVEN
TEMPERATURES| Degrees Celsius °C| Degrees Fahrenheit °F| Gas Mark
---|---|---|---
Very Low| 120| 250| ½
Low| 140-150| 300| 01-Feb
Moderately Low| 160| 325| 3
Moderate| 180| 350| 4
Moderately hot| 200| 400| 6
Hot| 220| 425| 8
Very Hot| 240| 475| 9

Note: If using fan forced ovens be sure to turn the temperature down by 20°C. Please refer to your oven manufactures instruction guide Also check recipes at the back of this booklet.

Care and Cleaning

Before cleaning your Sunbeam Mixmaster® HeatSoft™ Planetary Mixer, ensure that the power is turned off at the power outlet, then remove the plug. Wipe over the outside area of the Mixmaster® HeatSoft™ Planetary Mixer including the head and base, with a dampened cloth and polish with a soft dry cloth.
Wipe any excess food particles from the power cord.
Sunbeam recommends to hand wash the mixing bowl, scraper beater, beater, whisk , dough hook and HeatSplash guard, in warm soapy water and wipe dry ­ use a brush if necessary to remove any sticky food particles.
All plastic components deteriorate through prolonged dishwasher use.

Maintenance Service
Your Sunbeam Mixmaster® HeatSoft™ Planetary Mixer should be regularly checked. After approximately four years of domestic use, the grease in the gear compartment should be examined. We suggest at that time you send the mixer to your nearest Sunbeam Appliance Service Centre to ensure efficient, correct servicing.
Storage Keep your Sunbeam Mixmaster® HeatSoft™ Planetary Mixer in a convenient position on your kitchen bench ready for use at all times. Place the scraper beater, beater, whisk and dough hook and HeatSplash guard in the mixing bowl as storage of these attachments in a drawer with other kitchen equipment may cause damage.
Note: Never wind the power cord around the mixer after use as the warmth from the motor may cause damage to the power cord.

Troubleshooting Guide

mixer head should be cool to touch). Move mixture in mixing bowl to the side of the attachment, to allow the attachment to go all the way into the bowl.
Motor is over-heated.| Use of a high speed for a long time.
Mixture too heavy. Mixing quantity too large.| Switch the mixer off and unplug it from the power point. Release the mixer head and tilt it back until it is locked into the tilt back position. Let the mixer rest for 30 min to allow the motor to cool.
Try mixing in batches and do not operate for more than 3 mins as this may cause over heating’
Mixer head does not lock down properly.| Thick mixture is preventing the attachment from going all the way down into the bowl.| Move mixture in mixing bowl to the side of the attachment, to allow the attachment to go all the way into the bowl.
Attachment is hitting the bowl.| Attachment is not inserted correctly.
Mixing bowl is not locked into the base properly.| Remove the attachment and try inserting again. Refer to the instructions in this booklet if needed. Lock bowl into position. Refer to the instructions in this booklet if needed.
Mixer is moving on the benchtop.| Chosen speed is too high for the mixture.
Mixture caught up in the attachment.
Flour or spills on bench top.| Lower the speed or mix in batches.
Scrape down the attachment and continue mixing.
Clean and dry benchtop as well as the mixer base.
If HeatSoft function switches off when operating.| HeatSoft Soften function will turn off after a certain period.| Press the HeatSoft button if you wish to continue using the HeatSoft function.
If the HeatSoft function is not working properly.| For best results use the HeatSplash Guard when using HeatSoft technology.| Ensure the HeatSplash Guard is fitted correctly and no objects are blocking the heat outlet.

Making a Successful Dough

Measuring Ingredients
Careful and correct measurement of all ingredients is essential for recipe success (particularly when baking). Australian Standard Metric cup and spoon measures are used in all recipes in the book. All cup and spoon measurements should be level.

• One metric tablespoon is equal to 20mls.
• One metric teaspoon is equal to 5mls.
• One liquid cup measurement is equal to 250mls.
• All eggs used in our recipes are extra large (59g) eggs, unless otherwise specified.

The following are some hints on measuring ingredients.
When measuring wet ingredients, always use a measuring jug or if measuring small quantities, use a standard metric measuring spoon. Place the measuring jug on a level surface and check the measurement at eye level.
When measuring dry ingredients, always use a standard metric measuring cup or standard metric measuring spoon. Shake gently to ensure there are no air pockets and level the surface with a knife or metal. Never tap the cup on the bench or pack in the ingredients (unless specified); this will give an inaccurate measurement.
Note: crush any lumps, particularly in bicarbonate of soda or sugar before measuring.
When measuring other ingredients, always weigh in grams using metric scales. To ensure an accurate reading, always remember to “tare” the scales back to zero with the empty container before adding any food.

Tips for substituting Ingredients

• Unsalted butter is best for cake baking, however it can be substituted with salted butter or margarine if necessary. Margarine may slightly alter the texture of the final result.
• Self raising flour = plain flour + baking powder (1 cup self raising flour = 1 cup plain flour + 2 teaspoons baking powder)
• 1 cup plain flour + 1 teaspoon baking powder = ½ cup plain flour + ½ cup self raising flour
• When substituting wheat flour with gluten free flour, the best results are usually achieved in recipes that have a small amount of flour.
• Commercial baking powders can contain wheat starch. If you are allergic to wheat, you can make your own. Baking powder = 1 teaspoon bicarbonate of soda + 2 teaspoons cream of tartar
• Icing sugar mixture can contain wheat starch (this prevents it going lumpy). If you have a gluten intolerance, pure icing sugar can be used instead.
• Sultanas can be substituted with equal measure of another dried fruit (best if they are chopped to size).
• Golden syrup can be substituted with equal measure of treacle or molasses
• 1 cup buttermilk = 1 cup fresh milk + 2 teaspoons vinegar or lemon juice.
• Milk can be substituted with soy milk. It can sometimes also be replaced with fruit juice acting as the liquid component.
• 7g dry yeast (1 sachet) = 15g compressed yeast

Preparing the dough

1. Insert dough hook. Place the dry ingredients into the bowl and lock the bowl onto the base.
2. Turn the speed dial to slow speed (1), and gradually add the liquid ingredients (including the pre-prepared yeast mixture) to the bowl. When the ingredients start to form a ball, stop the mixer and use a rubber or plastic to scrape down the sides of the bowl if necessary.
3. Knead on slow speed (2) until smooth and elastic; for about 5-8 minutes.
4. Transfer dough to a large, well greased mixing bowl. Cover the bowl with a light cloth or plastic wrap and place it in a warm, draft-free area until the dough doubles in size.
5. Plunge fist into the centre of the risen dough to punch out excess air. Fold outer edges into the centre and turn dough out onto a lightly floured surface. Cut and shape dough to form buns, rolls or freeform loaves and place on prepared baking trays. Alternatively, place dough into prepared bread tins. For pizza dough, it is now ready to be rolled, topped and baked.
6. For the final rising of the bread dough, cover the shaped dough with a light cloth and place in a warm, draft-free area until doubled in size again. Glaze and bake.

Tips
To add interest to breads.

• Brush dough with a little milk and sprinkle loaves or buns with poppy, caraway or sesame seeds before baking.
• Sprinkle loaves with shredded cheese during the last few minutes of baking.
• Drizzle cooled, sweet tea rings or buns with icing, or dust with icing sugar before serving.

Glazes
Glazes may be brushed over the dough before, during or after baking. For a shiny crust, brush with cream or evaporated milk before baking; or with warm sieved apricot jam after baking. For a glossy crust, brush with beaten egg white before baking. For a matt finish, brush with melted butter or margarine after baking.

Questions & Answers:

My mixture seems a little dry and crumbly. Do I need to add more water?

Some flour tends to absorb or require more moisture/liquid, especially on warm or humid days. Add more water, a drop at a time, until a smooth ball/dough is reached.

I added too much water and my dough is very sticky, what can I do?

If the dough is smooth without lumps, add a little flour at a time and knead the dough until it is smooth, soft to the touch and bounces back when pressed with the tip of your finger. Dough should not be sticky to touch.

My yeast did not bubble or foam, why?

The yeast may be dead or inactive, in which case you will need to replace it. This occurs when the liquid added or the standing position was too hot or too cold. It can also be because the yeast is out of date. If the yeast does not foam, your dough will not rise.

My dough did not rise, why?

If the yeast fermented properly, you may just need to place the bowl in a warmer position. Covering the bowl with plastic wrap, and ensuring the area is draft free may help. In winter, your dough will take longer to rise.

Recipes

Choc-Hazelnut Pancakes
Makes: 16 – 18
4 cups plain flour
3 ¾ cups buttermilk
¾ cup caster sugar
3 eggs
Butter, for frying
Hazelnut spread and roasted hazelnuts, to serve

1. Place the flour, buttermilk, sugar and eggs in the Stainless Steel Mixing Bowl. Using the whisk attachment mix on low speed.
2. Melt butter in a large frypan over medium heat. Spoon ¹/4 cup of batter into the pan and cook until bubbles begin to appear on the surface. Flip pancake and cook for a minute. Repeat with remaining batter.
3. Serve pancakes with hazelnut spread and roasted hazelnuts.

Honey, Cranberry and Pistachio Nougat
Makes: approximately 24 pieces
2 sheets edible rice paper
2 ½ cups caster sugar
½ cup honey
¹/³ cup water 500g liquid glucose
2 egg whites
1 ½ cups pistachios, toasted
½ cup dried cranberries

1. Lightly grease a 20cm square cake pan. Line base of the pan with 1 sheet of rice paper, trimming to fit.
2. Combine sugar, honey, water and glucose in a medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil, do not stir after this point. Using a candy thermometer cook until mixture reaches 140°C. Immediately remove from heat.
3. Place egg whites in the Stainless Steel Mixing Bowl. Using the whisk attachment whip egg whites on very high speed until stiff peaks form. Reduce to medium speed and slowly add the sugar syrup in a thin, steady stream. Once all the sugar syrup has been added continue beating for a further minute. Add the pistachios and cranberries.
4. Quickly spoon into prepared pan. Top with the remaining sheet of rice paper and gently press to flatten.
5. Set aside to cool at room temperature for 6 hours or until set. Remove from pan and cut into small squares to serve.

Tip: A spoon dipped in hot water will help spread the nougat.

Coconut Marshmallows
Makes: approximately 16 pieces
1 cup cold water
¹/³ cup powdered gelatin
4 cups caster sugar
2 cups water
2 teaspoons lemon juice
2 cups shredded coconut, lightly toasted

1. Combine cold water and gelatine. Set aside.
2. Combine sugar and water in a medium saucepan over medium heat. Stir constantly until all sugar has dissolved. Bring to the boil. Add gelatine and simmer uncovered for 20 minutes. Cool to room temperature.
3. Transfer sugar mixture to the Stainless Steel Mixing Bowl. Add lemon juice. Using the whisk beat on low speed gradually increasing to very high speed over 15 minutes. Mixture should be very thick and hold its shape.
4. Rinse a 20cm x 30cm lamington pan with cold water, do not dry. Spread marshmallow mixture into pan. Sprinkle with enough coconut to cover the surface. Set aside to cool at room temperature for 3 hours or until set. Cut marshmallow into squares. Toss in coconut before serving.

Chocolate Chip Cookies
Serves: 30
150g chilled butter, cubed
125g soft light brown sugar
100g caster sugar
2 tsp vanilla extract
1 medium egg yolk
1 medium egg
300g plain flour
1 tsp baking soda
200g milk chocolate chips

1. Preheat oven to 170°C (150°C fan). Line 2 baking sheets with greaseproof paper.
2. Add butter into a bowl with both sugars.
3.  Press HeatSoft button, Select Soften and mix on Speed 1 until combined and softened, then increase the Speed to 5-7 for approx. 2 minutes.
4. Turn off HeatSoft.
5. Add vanilla, eggs and mix until light and creamy.
6. Slowly mix in flour and bicarbonate of soda until just blended, then fold in chocolate chips.
7. Roll 2 level tablespoonfuls of mixture into balls and place on prepared trays, 3cm apart. Press down slightly.
8. Place the trays into oven and bake for approx. 15 minutes. Allow to cool for a few minutes on the tray before removing to a wire rack.

Pear and Chocolate Cake
Serves: 8-10
150g butter, chopped
150g dark chocolate, chopped 5 eggs, separated
1 cup caster sugar
cup crème fraiche
½ cup almond meal
¾ cup cocoa powder
400g can pears in syrup, drained, rinsed

1. Preheat oven to 180ºC. Grease and line a 22cm spring form cake pan with baking paper.
2. Place butter and chocolate in the mixing bowl and turn on HeatSoft, Select Melt and gradually build up speed until mixture is smooth, using the scraper beater. Turn of HeatSoft. Pour mixture into a seperate bowl and set aside.
3. Place egg whites in the cleaned Mixing Bowl. Using the whisk attachment whip egg whites on high speed until stiff peaks form. Remove from bowl. Set aside.
4. Place egg yolks in the Mixing Bowl. Using the whisk attachment whip egg yolks and sugar on high speed until light and pale.
5. Reduce to low speed and slowly add chocolate mixture and creme fraiche. On low speed sift over almond meal and cocoa powder, mix until just combined.
6. Fold through egg whites in three batches. Gently pour into prepared pan. Arrange pears over mixture. Bake for 40 minutes or until firm and cooked when tested. Allow to cool in pan for 10 minutes. Place on wire rack to cool.

White Chocolate Layered Butter Cake
Serves: 8-10
185g butter, room temperature
1 ¾ cups caster sugar
1 ½ teaspoons vanilla extract
4 eggs
1 ½ cups plain flour
¾ cup self-rising flour
¾ cup milk
¾ teaspoon baking soda

1. Preheat oven to 160°C. Grease and line a 23cm cake pan with baking paper.
2. Place butter, sugar and vanilla in the Mixing Bowl. Using the beater attachment, turn on HeatSoft, Select Soften and using the scraper beat on medium speed until light and creamy, then turn off HeatSoft. Add eggs one at a time, making sure to beat well after each addition.
3. Add flours, milk and baking soda. Mix on low speed until just combined.
4. Pour into prepared pan .Bake for about 1 ½ hours or until cooked when tested. Stand in pan for 5 minutes. Place on wire rack to cool.
5. When cool, split cake horizontally into 3 even sized disks. Layer and cover with white chocolate ganache.

White Chocolate Ganache
Makes: 2 ½ cups
1 cup thickened cream
600g white chocolate, chopped

1. Place cream in mixing bowl, turn HeatSoft on, Select Melt and beat through until smooth, using the scraper beater.
2. Cover and refrigerate, stirring occasionally until spreadable consistency.

Chocolate Chocoholic Cake
Serves: 10-12
185g butter, room temperature
2 ¼ cups caster sugar
1 ½ cups water
¼ cup cocoa powder
¾ teaspoon baking soda
2 ¼ cups self-rising flour 3 eggs

1. Preheat oven to 180°C. Grease and line a 22cm cake pan with baking paper.
2. Combine butter, sugar, water, cocoa and baking soda in the mixing bowl using the scraper beater. Turn HeatSoft on, Select Melt. Beat on slow speed and gradually increase speed to medium until smooth. Allow to cool.
3. Pour sugar mixture and flour into the Mixing Bowl. Using the beater attachment beat on low speed until combined.
4. Increase to medium speed. Add eggs one at a time, making sure to beat well after each addition.
5. Pour into prepared pan. Bake for about 1 hour or until cooked when tested. Stand in pan for 5 minutes. Place on wire rack to cool. Top with rich fudge frosting.

Rich Fudge Frosting
Makes: 2 cups
180g butter, chopped
1 cup caster sugar
cup water
3 cups icing sugar
½ cup cocoa powder

1. Combine butter, sugar and water in the Mixing Bowl using the scraper beater. Turn on HeatSoft, Select Soften and beat on low speed until smooth. Stir over low heat, without boiling, until sugar dissolves.
2. Place icing sugar and cocoa powder in the Mixing Bowl. And combine until smooth on low speed. Turn HeatSoft off.
3. Cover and refrigerate for 20 minutes or until frosting is cool and thickens. Beat with a wooden spoon until spreadable.

Sour Cream Lemon Cake
Serves: 10-12
250g butter, room temperature
2 ½ cups caster sugar
6 eggs
300ml sour cream
¼ cup lemon juice
2 tablespoons lemon zest
3 cups plain flour
½ teaspoon baking powder
½ teaspoon salt

1. Preheat oven to 180°C. Grease and line a 24cm cake pan with baking paper.
2. Place butter and sugar in the Mixing Bowl. Using the scraper beater attachment, turn on HeatSoft, Select Soften and mix on medium speed beat until light and creamy, turn off HeatSoft. Add eggs one at a time, making sure to beat well after each addition.
3. Reduce to low speed. Add sour cream, lemon juice and zest. Sift over flour, baking powder and salt. Gently fold mixture until well combined.
4. Pour into prepared pan. Bake for 1 hour and 20 minutes or until cooked when tested. Allow cake to cool in the pan for 15 minutes. Place on wire rack to cool.
5. Once cake has cooled, cover with lemon buttercream icing.

Lemon Buttercream Icing
Makes: 2 cups
250g butter, room temperature
4 cups icing sugar
2 tablespoons lemon juice
2 tablespoons lemon zest
½ teaspoon salt

1. Place butter and icing sugar in the Stainless Steel Mixing Bowl. Using the beater attachment, mix on medium speed gradually increasing to high speed. Mix until light and fluffy.
2. Add lemon juice, zest and salt. Mix until combined.

Sour Cherry Crumb Cake
Serves: 10-12
Topping:
80g butter, chopped
¾ cup plain flour
¼ cup brown sugar
¼ cup caster sugar
¼ teaspoon ground cinnamon
Cake:
160g butter, room temperature
¾ cup caster sugar
1 teaspoon vanilla extract
2 eggs
1 ½ cups plain flour
¼ cup buttermilk
1 teaspoon baking powder
700g jar poached cherries, drained

1. Preheat oven to 180°C. Grease and line a 20cm square slice pan with baking paper.
2. Topping: In a large bowl combine butter, flour, sugars and cinnamon. Rub with fingers until a chunky crumb has formed. Set aside.
3. Cake: Place butter, sugar and vanilla in the Mixing Bowl. Using the beater attachment on medium speed mix until light and creamy. Add eggs one at a time, making sure to beat well after each addition.
4. Reduce to low speed. Add flour, buttermilk and baking powder. Continue to mix on low speed until combined.
5. Pour into prepared pan. Cover with cherries. Sprinkle topping mixture over top of cake. Bake for 1 hour or until cooked when tested. Place on wire rack to cool. Tip: Topping can be done using a food processor.

Flourless Orange Syrup Cake
Serves: 16-20
6 small oranges
6 eggs
2 cup caster sugar
6 cups almond meal
2 teaspoon baking powder Syrup:
¾ cup caster sugar
1 cup orange juice
2 tablespoon orange zest

1. Preheat oven to 170°C. Grease and line a 22cm spring form cake pan with baking paper.
2. Place oranges in a medium saucepan and cover with water. Place over medium heat and bring to a simmer until oranges are tender, about 30-40 minutes. Drain and allow to cool. Roughly chop oranges, discarding the seeds.
3. Using a food processor, process oranges until smooth.
4. Place eggs and sugar in the Mixing Bowl. Using the whisk attachment whip on high speed until eggs are pale and have doubled in size.
5. Reduce to low speed, add remaining ingredients to the bowl, and whisk until just combined.
6. Pour into prepared pan. Bake for 1 hour or until cooked when tested. Place on wire rack to cool.
7. Syrup: Place sugar, juice and zest in a medium sauce pan and bring to a simmer. Stir constantly until sugar has dissolved and the syrup has thickened. Drizzle over cake. Serve.

Lemon Melting Moments
Makes: 12 approximately
250g butter, room temperature
½ cup icing sugar
1 teaspoon vanilla extract
2 cups plain flour
½ cup custard powder
2 teaspoons lemon zest
Filling:
80g butter, room temperature
1 ¼ cups icing sugar
1 tablespoon lemon zest
2 teaspoons lemon juice

1. Preheat oven to 160°C. Grease and line 2 baking trays with baking paper.
2. Place butter, sugar and vanilla in the Mixing Bowl. Turn on HeatSoft, Select Soften, Using the scraper beater attachment mix on medium speed until light and creamy.
3. Reduce to low speed, add remaining ingredients, mixing until well combined.
4. Roll mixture into tablespoon-sized balls. Place on prepared trays and gently press down with a back of a fork. Bake for 15-20 minutes or until cooked. Place on wire rack to cool.
5. Filling: Place all ingredients in the Mixing Bowl. Turn on HeatSoft, Select Soften, Using the scraper beater attachment on high speed mix until light and fluffy.
6. Once the cookies are fully cooled, sandwich together with icing. Serve.

White Chocolate Caramel Cookies
Makes: 60 approximately
250g butter, room temperature
1 cup brown sugar
2 tablespoon golden syrup
2 tablespoon milk
4 cups plain flour
4 teaspoons baking powder
500g white chocolate chips

1. Preheat oven to 180°C. Grease and line two baking trays with baking paper.
2. Place butter and sugar in the Mixing Bowl. Turn on HeatSoft, Select Soften. Using the scraper beater attachment, mix on medium speed until light and creamy. Turn off HeatSoft. Add golden syrup and milk mixing until combined.
3. Add remaining ingredients. Reduce to low speed mixing until well combined.
4. Roll mixture into tablespoon sized balls. Place on prepared trays and gently press down with the back of a fork. Bake for 15 minutes or until cooked. Place on wire rack to cool.

Golden Syrup Walnut Scrolls
Makes: 12 each
100g butter, chopped
2 ¼ cups self-rising flour
1 tablespoon caster sugar
cup milk
1 egg
1 cup walnuts, chopped
½ cup slivered almonds
cup brown sugar
1 teaspoon ground cinnamon
¼ cup golden syrup

1. Preheat oven to 200°C. Lightly grease a 19cm x 29cm slice pan.
2. Place flour, sugar and half of the butter in the Stainless Steel Mixing Bowl. Using the beater attachment on low speed mix until well combined. Add milk and egg.
3. Using the dough hook knead on speed (1) until a sticky dough has formed.
4. Turn dough out onto a floured work surface and roll into a 30 x 40cm rectangle.
5. Sprinkle with walnuts, almonds, brown sugar and cinnamon. Dot with remaining butter. Roll dough tightly lengthways to form a log. Trim ends and cut into 12 pieces.
6. Place cut side down in prepared pan. Bake for 25 minutes or until cooked. Place on wire rack to cool. Drizzle with golden syrup. Serve.

Sticky Date Cake
Serves: 12-16
400g pitted dates, chopped
cup boiling water
3 teaspoons baking powder
250g butter, room temperature
2 cups brown sugar
4 eggs
3 cups plain flour
½ cup milk

1. Preheat oven to 180°C. Grease and line two 20cm cake pan with baking paper.
2. Place the dates, water and baking powder in a small bowl. Set aside for 10 minutes.
3. Place butter and sugar in the Stainless Steel Mixing Bowl. Using the beater attachment on medium speed mix until light and creamy. Add eggs one at a time, making sure to beat well after each addition.
4. Add flour, milk and date mixture. Reduce to low speed mixing until well combined.
5. Pour into prepared pan. Bake for 40 minutes or until cooked when tested. Serve warm with toffee sauce.

Toffee Sauce
Makes: 3 cups
300g butter, chopped
1 ½ cups thickened cream
1 ½ cups firmly packed brown sugar

1. Place all ingredients in Mixing Bowl. Turn HeatSoft on, Select Soften. Using the scraper beater, mix until combined. Then let it sit on low speed for 1 minute. Pour over sticky date pudding.

Tip: This sauce is also great over vanilla ice-cream.

Cheese Biscuits
Makes: 80 approximately
400g butter, room temperature
1 ½ cups grated parmesan cheese
1 ½ cups grated Swiss cheese
6 eggs
4 cups plain flour
1 ½ teaspoons cayenne pepper
1 tablespoon rock salt

1. Preheat oven to 180°C. Grease and line two large baking trays with baking paper.
2. Place butter and cheeses in the Mixing Bowl. Turn on HeatSoft, Select Soften. Using the scraper beater, mix on medium speed until well combined. Turn off HeatSoft.
3. Reduce to low speed. Add flour and cayenne pepper mixing until well combined.
4. Use a rolling pin, roll out dough until ½ cm thick. Using a 4cm cutter cut dough and place onto prepared trays. Sprinkle with rock salt.
5. Bake for 10 minutes or until cooked. Place on wire rack to cool.

Corn Fritters
Makes: 12 approximately
750g frozen corn kernels, defrosted
3 eggs
1 red chilli, finely chopped
1 red onion, finely chopped
1 cup plain flour
2 tablespoons freshly chopped coriander leaves
1 ½ teaspoons baking soda
Salt and freshly ground black pepper, to taste
Butter, for cooking

1. Place all ingredients in the Mixing Bowl. Using the beater attachment on low speed mix until just incorporated. Season to taste with salt and pepper.
2. Melt butter in a large frypan over medium heat. Add ¼ cup of batter to pan and cook for 2 minutes on each side or until cooked. Repeat with remaining mixture. Serve hot.

Fetta and Spinach Scrolls
Makes: 12 each
4 cups self-raising flour
2 tablespoons caster sugar
100g butter, chopped
1 ½ cups milk
2 eggs
500g frozen spinach, thawed
2 cups pizza cheese
100g feta cheese, crumbled

1. Preheat oven to 200°C. Lightly grease a 19cm x 29cm slice pan.
2. Place flour, sugar and half of the butter in the Mixing Bowl. Using the beater attachment on low speed, mix until well combined. Add milk and egg.
3. Using the dough hook knead on slow speed (1) until a sticky dough has formed.
4. Divide dough into half and put onto a clean floured work surface. Roll into two 30 x 40cm rectangles.
5. Sprinkle with spinach and cheeses. Dot with remaining butter. Roll dough tightly lengthways to form a log. Trim ends and cut each roll into 12 pieces.
6. Place cut side down on prepared pans. Bake for 25 minutes or until cooked when tested. Place on wire rack to cool.

Cheesy Garlic Bread
Makes: 1 loaf
1 ½ cups warm water
1 ½ tablespoons caster sugar
4 teaspoons dry yeast
2 ½ cups plain flour
1 ½ tablespoons olive oil
1 teaspoon salt
4 cloves garlic, crushed
40g butter, room temperature
¾ cup grated cheddar cheese
½ cup grated parmesan cheese

1. Lightly coat a baking tray with flour.
2. In a medium bowl combine water, sugar and yeast. Set aside until mixture begins to foam.
3. Place flour, oil, salt and yeast mixture in the Mixing Bowl. Using the dough hook on slow speed (1), knead for 5 minutes or until dough is soft and silky.
4. Add garlic, butter and cheeses to the dough and knead on slow speed (1) for 2 minutes.
5. Roll into a log. Place on prepared baking tray and cover. Place in a warm area for 40 minutes or until doubled in size.
6. Preheat oven to 180°C. Bake dough for 30 minutes or until golden brown and cooked when tested. Place on wire rack to cool.

Rosemary, Olive and Sea Salt Focaccia Bread
Makes: 2 loaves
1 ½ cups warm water
1 ¼ tablespoons caster sugar
3 teaspoons dry yeast
4 cups plain flour
¾ cup olive oil
3 teaspoons salt
¾ cup kalamata olives
3 tablespoons fresh rosemary leaves
1 ¼ tablespoons sea salt

1. In a medium bowl combine water, sugar and yeast. Set aside until mixture begins to foam.
2. Place flour, half of the olive oil, salt and yeast mixture in the Mixing Bowl. Using the dough hook knead on slow speed (1) for 2 minutes or until dough forms a ball. Continue to knead for a further 8 minutes.
3. Place dough in a lightly greased bowl, cover. Place in a warm area for 40 minutes or until doubled in size.
4. Preheat oven to 180°C. Grease and line two baking trays with baking paper.
5. Punch down dough. Cut dough in half. On a lightly floured surface roll dough into a 30cm circle. Place on prepared trays.
6. Press finger tips into the dough to form indents. Pour over remaining oil and scatter with olives, rosemary and sea salt. Bake for 30 minutes or until golden and cooked when tested. Serve warm or cold.

Basic Pizza Dough
Makes: 4 large pizzas
2 ½ cups warm water
4 teaspoons dry yeast
2 teaspoons caster sugar
4 cups plain flour
4 tablespoons olive oil
1 teaspoon salt

1. Combine the water, yeast and sugar in a jug. Set aside until mixture begins to foam.
2. Place flour, oil, salt and yeast mixture in the Mixing Bowl. Using the dough hook knead on slow speed (1) for 2 minutes or mixture forms a ball. Continue to knead on slow speed (1) for a further 8 minutes.
3. Place dough in a lightly greased bowl, cover. Place in a warm area for 40 minutes or until doubled in size.
4. Punch down dough. Cut dough into four equal pieces.
5. Take one piece of dough and roll on a lightly floured surface into a rough round. Place on a lightly greased pizza tray and stretch the dough to fit the tray. Repeat with remaining dough. Cover; allow to stand for 20-30 minutes. Top as desired.

Tip: if you prefer a thick pizza crust, use this dough quantity to make 1 pizza.

Supreme Pizza
Makes: 2 large pizzas
1 quantity basic pizza dough
¼ cup pizza sauce
2 cups pizza cheese
¼ cup chopped fresh basil
¼ cup pitted kalamata olives
1 small red capsicum, thinly sliced
½ red onion, thinly sliced
100g button mushrooms, thinly sliced
100g shaved ham, torn Salt and freshly ground black pepper, to taste

1. Prepare basic pizza dough according to recipe.
2. Preheat oven to 180°C.
3. Spread pizza sauce over bases. Sprinkle with half of the cheese. Top with remaining ingredients and sprinkle with remaining cheese.
4. Cook pizza for about 15 minutes or until bases are golden and cheese has melted. Season to taste with salt and pepper. Serve.

Warranty

This Sunbeam product Is covered by a 12 month replacement or repair warranty, which is in addition to your rights under the Australian Consumer Law (if your product was purchased in Australia) or  New Zealand Consumer Guarantees Act [if your product was purchased in New Zealand).

Upon receipt of your claim, Sunbeam will seek to resolve your difficulties or, if the product is defective, advise you on how to obtain a replacement or refund.
To assist us in managing warranty claims, we recommend you register your product as soon as practicable after purchase by creating a My Sunbeam account on our website and uploading a copy of your original receipt.
In order to make a claim under our warranty, you must have the original proof of purchase documentation for the product and present it when requested [if not already uploaded to our website).
Should your product develop any defect within 12 months of purchase because of faulty materials or workmanship, we will replace or repair it, at our discretion, free of charge. A product presented for repair may be replaced by a refurbished product of the same type rather than being repaired. Refurbished parts may be used to repair the product.
Our replacement or repair warranty only applies where a defect arises as a result of faulty material or workmanship during the warranty period. Your warranty does not cover misuse or negligent handling (including damage caused by failing to use the product in accordance with this instruction booklet), accidental damage, or normal wear and tear.
Your warranty does not:

• cover freight or any other costs incurred in making a claim, consumable items, accessories that by their nature and limited lifespan require periodic renewal
  (such as filters and seals) or any consequential loss or damage; or

• cover damage caused by:

  • power surges, power dips, voltage supply problems, or use of the product on incorrect voltage;
  • servicing or modification of the product other than by Sunbeam or an authorised Sunbeam service centre;
  • use of the product with other accessories, attachments, product supplies, parts or devices that do not conform to Sunbeam specifications; or
  • exposure of the product to abnormally corrosive conditions; or

• extend beyond 3 months if the product is used in commercial, industrial, educational or rental applications.

The benefits given to you by our warranty are in addition to other rights and remedies under law in relation to the product.
In Australia our goods come with guarantees that cannot be excluded under the Australian Consumer Law. You are entitled to a replacement or refund for a major failure and for compensation for any other foreseeable loss or damage. You are also entitled to have the goods repaired or replaced if the goods fail to be of acceptable quality and the failure does not amount to a major failure.
Our goods also come with guarantees that cannot be excluded under the New Zealand Consumer Guarantees Act.
If your warranty claim is not accepted, we will inform you and if requested to do so by you, repair the product provided you pay the usual charges for such repair.
You will also be responsible for all freight and other costs. Should your product require repair or service after the warranty period, contact your nearest Sunbeam service centre. For a complete list of Sunbeam’s service centres, visit our website or call our customer care line for advice on:
1300 881 861 in Australia, or 0800 786 232 in New Zealand.

Should you experience any difficulties with your product during the warranty period, please contact
Sunbeam Customer Care:

Australia
www.sunbeam.com.au
1300 881 861

New Zealand
www.sunbeam.co.nz
0800 786 232

Need help with your appliance?
Contact our customer service team or visit our website for information and tips on getting the most from your appliance.

Australia |
visit www.sunbeam.com.au
phone 1300 881 861

New Zealand |
visit www.sunbeam.co.nz
phone 0800 786 232

Newell Australia Pty Ltd I ABN 68 075 071 233 Sunbeam is a registered trade mark. Made in China to Sunbeam’s specification. Due to minor changes in design or otherwise, the product you buy may differ slightly from the one shown here. Approved by the appropriate electrical regulatory authorities. © Copyright Sunbeam 2022. 4224-IB 04/22

MXM7000WH_22EM1 (ANZ)_GCDS-LD
SAP Number: 2170258 Part Number: NWL0001424767

References

• Sunbeam

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