Sunbeam MX7700 User Manual

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

1

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

2

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.

3

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

4

Using your Sunbeam Mixmaster
Series II

A

B

Figure 2

Press 'tilt' button
and tilt the mixer
head backward.

Figure 1

A B

A

B

Figure 3

A B

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.

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

4

Press 'tilt'
button down
and tilt mixer
head forward

Figure 6

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

7

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.

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.

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

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.

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

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.
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

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.

• 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)

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.

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

13

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

14

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)

15

• 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

16

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)

17

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

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.

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.

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 sides of bowl with a spatula. Knead
on Medium speed (4) for approximately 4­5 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

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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.

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 20­30 minutes. Brush with glaze while still hot.
Eat warm with butter.

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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. 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.

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21

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

22

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

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.
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.

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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. 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.

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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.

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.

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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. 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.

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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.

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.

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28

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.

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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. 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

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. 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

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.

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 in­half. 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

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 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

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. 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

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. 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

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. 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.

© Copyright.

SUNBEAM CORPORATION LIMITED 2005.

(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 [phone].

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 Corporation Limited 2005.