Features of your Café Series
Planetary Mixmaster® Power Drive 4
Using your Café Series
Planetary Mixmaster
Safety Mechanisms 12
Mixing Guide 13
Oven Temperature Guide 14
Care and Cleaning 15
Troubleshooting Guide 16
Ingredients 17
Cookery Tips for Best Results 18
Making a Successful Dough 20
Recipes 22
®
®
®
Power Drive 6
Important instructions – retain for
future use.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR SUNBEAM
CAFE SERIES
BENCH MIXER.
• Switch off the appliance and disconnect from
supply before changing accessories or approaching
parts that move in use.
• Never remove any attachment or accessory when
the appliance is in operation; including the beater,
Scrapemaster
pasta roller, pasta cutter.
• Ensure fingers are kept well away from moving
beater, Scrapemaster
pasta cutter, whisk or dough hook.
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.
• 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.
• Do not use an appliance for any purpose other than
its intended use.
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.
2
®
PLANETARY MIXMASTER®
™
spatula beater, whisk, dough hook,
™
spatula beater, pasta roller,
• Ensure that the bowl is secured and locked onto
the base of the Power Drive Bench Mixer before
commencing mixing.
• Do not unlock or remove the mixing bowl from the
base of the Power Drive Bench Mixer whilst in use.
• Never tilt back the head of the Power Drive Bench
Mixer whilst the appliance is in operation.
• When using extremely heavy loads the appliance
should not be operated for more than 1 and a half
minutes. This does not apply to the recipes detailed
in this booklet.
• Ensure long hair is tied back and young children
are not near the bowl.
• 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.
Congratulations
Congratulations on the purchase of your
Sunbeam Café Series
Power Drive Bench Mixer.
The Sunbeam Café Series
style and superior performance capturing
the essence of the commercial kitchen.
Inspired by heavy-duty equipment found in
restaurants, cafes and bars, the Sunbeam
Café Series
together a range of appliances designed
to expertly create authentic café food and
beverages at home.
®
is built to last. It brings
®
Planetary Mixmaster®
®
delivers quality,
Uncompromising blends of stainless steel,
brass and die-cast alloy characterise the
range. This combined with advanced
technology and functional design, guarantee
the performance, that each product will
surpass expectations.
The Sunbeam Café Series
Mixmaster
is designed with quality die-cast metal
components and includes many features that
make mixing at home easy.
®
Power Drive Bench Mixer
®
Planetary
3
Features of your Café Series®
®
Planetary Mixmaster
Power Drive
Bench Mixer
Drive Outlet
The drive outlet allows for the attachment of a range
of accessories including pasta rollers and pasta cutters.
1200W motor
Powerful motor achieves thorough mixing results.
Full die-cast metal body with sintered metal gears
The heavy duty die-cast metal body combined with sintered
metal gears deliver quality, style and superior performance.
Planetary mixing action
Enables the mixing attachment (beater, Scrapemaster™
spatula beater, whisk or dough hook) to rotate whilst
travelling around the inside of the bowl, and reach all
areas of the bowl ensuring ingredients are completely mixed.
Splashguard with pouring chute
Splashguard prevents ingredients from spilling out of the
mixing bowl. The pouring chute allows adding ingredients
directly into the mixing bowl without having to stop the
mixer and lifting the mixer head.
Overmould Handle
The handle on the mixing bowl allows for ease of use during
operation and the overmould handle provides comfort for your hand.
Slow start
The mixing speed is gradually increased to prevent ingredients
splashing out of the mixing bowl.
Stainless steel mixing bowl
The 4.5L mixing bowl is ideal for mixing large
or small quantities of ingredients.
Cord storage
For added convenience the unused cord length can easily be pushed
into the base of the mixer for storage.
Pause / Start button
Allows you to instantly stop the mixer to assess the mixing progress
and/or add additional ingredients without affecting
the timer.
Carrying grips
Grips at both sides of the mixer base allow for easy carrying.
4
4
Buttons
' ' and ' ' buttons can be used to choose
the desired mixing duration, or to set the
kitchen timer.
Die-cast alloy dough hook
Takes the hard work out of kneading dough and other
heavy mixtures.
Stainless steel whisk
Perfect for whisking cream, egg whites, light batters
and packet cake mixes.
Head release with in-built safety feature
The mixer head can be easily released and lifted
with one hand. 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.
Scrapemaster™ spatula beater
Excels at 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. Superior bowl clearance also makes this
attachment ideal for smaller mixing quantities.
Die-cast alloy beater
Provides maximum aeration for creaming butter and
sugar, and is also ideal for mixing heavy cake mixes.
LCD screen with timer
LCD screen displays mixing time and speed setting.
Timer function can be set to count up or down as
required.
Speed control dial with 12 variable settings
The combination of 12 electronic speeds and a
powerful torque control motor ensures superior mixing
control and maintains speed, regardless of the mixing
load.
5
Using your Café Series® Planetary
®
Mixmaster
Power Drive Bench Mixer
Before using your Power Drive Bench Mixer
Before using your Power Drive Bench Mixer
for the first time, remove any packaging
material and promotional labels or tags.
Please also remove the plastic plug pin cover
before using the mixer. It is recommended to
wash the mixing bowl, beater, Scrapemaster
spatula beater, whisk and dough hook in
warm soapy water with a soft cloth. Rinse
and dry thoroughly.
Set-up of your bench mixer
Before assembling your Power Drive Bench
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.
1. Press the ‘head release’ button, located at
the rear of the mixer head. This will release
the mixer head out of its locked position.
Ease the mixer head backwards until it
locks into its tilt position (Fig. 1).
2. Select the desired attachment depending
– Scrapemaster
for smaller amounts of mixture
or for faster creaming of butter
and sugar and heavy cake
mixes. Also great for folding
ingredients
™
3. Attach the selected attachment onto the
drive outlet using the bayonet attachment.
Place the attachment into position with the
feeder roll at the back. Simply push the
roller back and down, to lock into position.
– Whisk for whisking cream, egg
whites, light batters and packet
cake mixes.
– Dough hook for kneading dough
and other heavy mixtures.
2.
1.
™
spatula beater
Figure 2
on the mixing task to be performed:
– Beater for creaming butter and
sugar, plus mixing heavy cake
mixes.
6
Note: Be sure the attachment is locked firmly
in place.
Figure 1
Figure 3
Using your Café Series
Bench Mixer continued
®
Planetary Mixmaster
®
Power Drive
Figure 4
4. Place the bowl on the base with the handle
facing you. Then gently rotate the bowl
in a clockwise direction until it locks into
position (Fig 3). The bowl should feel firm
with no movement.
5. Lower the mixer head with the selected
mixing attachment in place into the mixing
bowl. Press the ‘head release’ button to
un-lock it from its position and ease the
mixer head down (Fig. 4).
Using your Planetary Mixmaster
1. Position the mixer on a level, dry
surface such as a bench top. Ensure the
mixing bowl is in place and the desired
attachment is inserted.
2. Plug the power cord into a 230/240 Volt
AC power outlet.
3. A beep will sound and the LCD screen
will light up to inform you that the mixer
is now switched on. The LCD screen
will flash three times and the timer will
display “00:00”. The screen will also
display the speed setting. If the LCD
displays a speed setting other than “0”
and continues to flash, you may turn the
speed control dial anti-clockwise to the
“0” position to re-set the speed setting.
4a. If using the splashguard, add ingredients
to the mixing bowl through the pouring
shoot.
4b. If using the mixer without the
splashguard, release the mixer head
out of its locked position and ease it
backwards until it locks into its tilt
position. Add ingredients to the mixing
bowl. Then, un-lock the mixer head and
lower it forward into the mixing bowl.
5. Turn the speed control dial clockwise to
commence mixing (Fig. 6), or, if a speed
is already set, press the
®
Bench Mixer
button.
Figure 5
6. The splashguard can now be placed over
the bowl if desired (Fig 5).
Figure 6
7
Using your Café Series
Bench Mixer continued
®
Planetary Mixmaster
®
Power Drive
The LCD screen will display the chosen speed
setting. Instructions for mixing speeds for
each type of mixture are shown in the ‘Mixing
Guide’ on page 15.
6. When mixing is complete, turn the speed
control dial anti-clockwise to the ‘0’
position (Fig. 7) and unplug the cord from
the power outlet.
Figure 7
7. Remove the splashguard if positioned on
the bowl.
8. Press the ‘head release’ button and ease
the mixer head back until it is locked into
the tilt back position
(see Figure 1 on page 6).
9. To remove the particular mixing
attachment, push it upwards, turn it anticlockwise, then pull it downwards (Fig 8).
2.
1.
3.
Figure 8
8
Using your Café Series
Bench Mixer continued
®
Planetary Mixmaster
®
Power Drive
Pause mode
At any stage during your mixing task you
can pause the mixer. This enables you to
assess the mixing progress, scrape any food
mixture down the sides of the mixing bowl
with a spatula, or add additional ingredients without affecting the timer.
Pause the mixer during operation by pressing
the
dial.
The time on the LCD screen will flash
continuously, displaying the mixing time at
which the mixer has been paused.
In pause mode, you are able to reset or
adjust the timer if desired. Please see details
on the Count-up and Count-down timer
features below.
To resume your mixing task, simply press
the
resume mixing at the same speed setting,
and the timer will resume counting up/down
depending on your selection made.
at the front of the speed control
button again. The mixer will
Count-up timer
The count up timer informs you how long
your ingredients have been mixing for. The
next time you mix the same ingredients you
can then set the count-down timer for the
specific time.
As soon as you start mixing, the timer will
automatically start to count up.
The maximum mixing time is 20 minutes
and will be displayed on the LCD screen as
“20:00” (twenty minutes, zero seconds).
The mixer will automatically stop mixing after
20 minutes and beep twice.
The screen will flash for about 5 seconds.
The timer will automatically re-set to
“00:00”.
The LCD screen will display the speed
setting that it stopped at and this setting will
continue to flash.
If you pause the mixer at any time during the
mixing process by pressing the
at the front of the speed control dial, the
mixing time displayed on the LCD screen will
flash until you resume mixing by pressing the
button again.
To reset the timer to “00:00”, turn the speed
control dial anti-clockwise to the “0” location
or, when paused, press the ‘+’ and ‘-’ buttons
simultaneously.
button
9
Using your Café Series
Bench Mixer continued
®
Planetary Mixmaster
®
Power Drive
Count-down timer
The count-down timer is especially useful
when following a recipe that specifies mixing
times.
The ‘+’ and ‘-’ buttons allow you to choose
the desired mixing duration. Press the
‘+’ button and you will add 30 seconds.
Press the ‘-’ button and you will reduce the
previously set mixing time by 30 seconds.
For example, if a recipe calls to “beat for
2 minutes”, you can set the count-down
timer to 2 minutes. Simply press the ‘+’
button until “02:00” is displayed on the LCD
screen, i.e. press the ‘+’ button four times.
If you would like to change the countdown
time after your initial setup, press the
button, then press the ‘+’ and ‘-’ buttons to
increase or reduce the mixing time to the
nearest 30 sec increment.
For example, you set the count-down timer
to 3 minutes and turn the speed control dial
to start mixing on a chosen speed. After 1
minute, 25 seconds, you pause the mixer by
pressing the
the remaining count-down time of 01:35. If
you now press the ‘+’ button once to increase
the mixing time, the display will show 02:00
(which is the nearest 30 sec increment).
To reset the timer to “00:00”, turn the speed
control dial anti-clockwise to the “0” location
or, when paused, press the ‘+’ and ‘-’ buttons
simultaneously.
When the chosen mixing time is completed,
the mixer will beep twice to inform you that
the time has expired. It will stop mixing
automatically. The timer display “00:00”
and the LCD screen will flash for about 5
seconds. The LCD screen will display the
speed setting that it stopped at and this
setting will continue to flash.
button. The LCD displays
If you need to resume mixing, simply press
the
mixer by turning the dial to “0”, and then
turn the dial clockwise.
Kitchen Timer function
The timer function can be used without
mixing as a kitchen timer or stopwatch.
Timer: Set the time as described in the
Count-down timer section on page 9, then
press the
(i.e. no speed selected).
When the set time expires, the mixer
will beep and the LCD screen will flash
continuously until the
Stopwatch: Simply press the
whilst in “0” (i.e. no speed selected). The
maximum time the LCD screen can display
is 90 minutes and will be displayed on the
LCD screen as “90:00” (ninety minutes, zero
seconds).
When the maximum time has been reached,
the mixer will beep and the time display on
the LCD screen will flash continuously until
the
To reset the timer to zero (“00:00”), press
the
buttons simultaneously.
button or, alternatively, reset the
button while the dial is in “0”
button is pressed.
button
button is pressed.
button, then press the ‘+’ and ‘-’
10
Using your Café Series
®
Planetary Mixmaster
Bench Mixer continued
Set-up of your Power Drive
Before assembling your attachments to
the Power Drive, be sure the power cord is
unplugged from the power outlet. Position
the mixer on a level, dry surface such as a
bench top.
1. Remove the storage cover from the front
of the mixer head by pulling down on the
cover. (See Fig. 1).
®
Power Drive
2. Select the desired attachment depending
on the task to be performed. Refer to
the instruction and recipe booklet for the
accessory, for more details.
Store the cover in the storage location at the
back of the mixer head'.
•
use the pasta roller to roll pasta dough into
sheets. This attachment is always used as
first step when making pasta.
•
the spaghetti pasta cutter cuts pasta
sheets into pasta strands.
•
the tagliatelle pasta cutter cuts pasta
sheets into wider pasta strands.
11
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. The
mixer will beep and the screen will flash
continuously. 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. If the LCD
screen flashes fast and continuously, the
motor has not been able to achieve or
maintain the set speed. In this case, unplug
the mixer and remove some of the mixture
from the bowl, working in batches.
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. To resume your
mixing task, lock the mixer head back down
and press the
Standby mode
The mixer will automatically switch off the
LCD screen after 20 minutes to save power.
To exit the standby mode, press any button or
turn the dial.
button.
12
Care and Cleaning
Before cleaning your Sunbeam Café Series®
Planetary Mixmaster
®
Power Drive, ensure
that the power is turned off at the power
outlet, then remove the plug.
Wipe over the outside area of the Planetary
Mixmaster
®
Power Drive including the head
and base, with a dampened cloth and polish
with a soft dry cloth.
Wipe any excess food particles from the
power cord.
Sunbeam recommends to wash the mixing
bowl, splashguard, beater, Scrapemaster
™
spatula beater, whisk and dough hook 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. However, parts of
your Café Series
®
Planetary Mixmaster® are
tolerant to dishwasher use. These include
the stainless steel mixing bowl, beater,
Scrapemaster
™
spatula beater, whisk and
dough hook.
Note: Place only on the top rack of the
dishwasher.
Maintenance Service
Your Sunbeam Café Series
Mixmaster
®
Power Drive should be regularly
®
Planetary
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 Café Series® Planetary
Mixmaster® Power Drive in a convenient
position on your kitchen bench ready for use
at all times. Place the beater, Scrapemaster
™
spatula beater, whisk and dough hook 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. For
added convenience the unused cord length
can easily be pushed into the base of the
mixer for storage.
Stainless steel whisk
After washing the stainless steel whisk, the
outer wire may have moved out of position
and become misaligned (see Figure 9).
Please clip the outer wire back into position
(see Figure 10).
Figure 9
Figure 10
13
Troubleshooting Guide
ProblemPossible CauseWhat to do
Motor will not start.Motor is over-heated.
Mixer head is not
locked down properly.
Motor is over-heated. Use of a high speed
for a long time.
Mixture too heavy.
Mixing quantity too
large.
Mixer head does not
lock down properly.
Attachment is
hitting the bowl.
Mixer is moving on
the benchtop.
Cannot use or set
the timer, but the
motor will start when
the speed dial is
being turned.
14
Thick mixture is
preventing the
attachment from
going all the way
down into the bowl.
Attachment is not
inserted correctly.
Mixing bowl is not
locked into the base
properly.
Chosen speed is too
high for the mixture.
Mixture caught up in
the attachment.
Flour or spills on
bench top.
‘+’ button, ‘-‘ button
or Pause/Start button
was depressed when
the unit was switched
on.
Unplug and allow motor to cool, (the 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.
Unplug and allow motor to cool, (the mixer head
should be cool to touch).
Try mixing in batches.
Move mixture in mixing bowl to the side of the
attachment, to allow the attachment to go all the
way into the bowl.
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.
Lower the speed or mix in batches.
Scrape down the attachment and continue mixing.
Clean and dry benchtop as well as the mixer base.
Unplug from the power outlet for 5-10 seconds,
then plug in again ensuring no buttons are
pressed.
If this problem persists, there may be food
particles or liquid in the switch. The unit is
safe to use in this mode, however Sunbeam
recommends to take the product to an authorised
service centre. For a complete list of Sunbeam’s
authorised service centres visit our website www.
sunbeam.com.au or www.sunbeam.co.nz
or call: Australia: 1300 881 861
New Zealand: 0800 786 232
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.
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.
LIGHT MIXING
Kneading – heavy doughs
Beating – sugar and butter, cake mixes
CREAMING & BEATING
Whisking – light batters
Beating – heavy batters/icing
WHIPPING & AERATING
Whisking – egg whites/cream
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 making 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.
15
Oven Temperature Guide
For your information, the following temperature settings are included as a guide.
DESCRIPTION OF
OVEN TEMPERATURES
Very Slow120250½
Slow140-1503001-2
Moderately Slow1603253
Moderate1803504
Moderately hot2004006
Hot2204258
Very Hot2404759
Note: If using fan forced ovens be sure to turn the temperature down by 20°C.
Also check recipes at the back of this booklet.
Degrees Celcius °CDegrees Fahrenheit °FGas Mark
16
Ingredients
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 spatula. 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.
• 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 your allergic to wheat,
you can make you 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
17
Cookery Tips for Best Results
General tips
• Before starting any recipe carefully read it
through from beginning to end.
• Ensure you have all ingredients and
utensils before you start.
• Refrigerated ingredients such as butter,
cream cheese and eggs should be at
room temperature for best results (unless
otherwise specified). Set these out ahead
of time. If you forget to remove butter from
the fridge, use the coarse side of a grater
to grate the butter. This will assist the
mixer and soften the butter faster.
• Always adjust the oven shelf to the desired
position and then preheat oven to baking
temperature recommended in the recipe.
Get to know your oven. Most ovens have
“hotspots” and it may be necessary to
turn food or swap shelves during cooking.
However, be aware that every time you
open the oven, the temperature drops.
Only open the oven if necessary and be
sure to close the door quickly.
• Break eggs into a small bowl before adding
to mixture. This eliminates the chance of
contaminating mixture with shells or rotten
eggs.
• All recipes have been carefully developed
and tested, but should you find it
necessary to alter the ingredients or tin,
you must allow for a variation in cooking
time. Always test for doneness in baked
goods before removing from oven or other
cooking appliance.
• During mixing, ingredients may splash to
the sides of the bowl. Pause the mixer and
use a rubber or plastic spatula to scrape
the bowl. NEVER USE A KNIFE, METAL
SPOON OR FORK, as these can damage
the beater and bowl. A light scraping after
the addition of each ingredient assists in
achieving efficient mixing.
18
Tips for cakes, biscuits and slices
• When cooked, a cake should shrink slightly
from the pan.
• When testing most cakes (not sponges,
fruitcakes or cheesecakes), gently touch
the surface; it should feel firm. At this
stage, remove the cake from the oven and
close the oven door to retain the heat.
Insert a thin skewer into the deepest
part of the cake. When cake is done, no
uncooked mixture should adhere to it.
• Testing cake doneness should be done
quickly. If the cake needs to be returned
to the oven, the oven door should be
open for minimal amount of time. Rapid
temperature change may cause an
undercooked cake to sink in the middle
• For most types of biscuits, you can test
if they are cooked by gently pushing the
biscuit on the tray with your finger. If it
moves without breaking, the biscuit is
cooked.
• Do not over beat any mixture. Be careful
that you only mix/blend mixtures for the
specified time. When folding, do so until
just combined. Over beating or mixing can
cause toughness, close texture, excessive
shrinkage or effect rising.
• Curdling can sometimes occur when
adding eggs to a mixture. If this happens,
continue with the recipe as it will come
back together when the dry ingredients are
added.
• If cakes begin to overbrown, cover the top
loosely with foil to protect it from the top
element of the oven.
• To obtain the greatest volume when beating
egg whites, be sure the bowl and beater
are completely clean and dry before use.
The smallest amount of grease or water can
prevent the whites from aerating.
Cookery Tips for Best Results continued
• The term “soft peaks” means that the egg
white barely supports itself. When the head
of the mixer is lifted, the egg white mixture
will curl and may fall from the beater.
• The term “firm peaks” means that the egg
white holds its shape. When the head of
the mixer is lifted, the egg white mixture
will remain pointy and firm.
• When making pavlova or other meringues,
always use caster sugar as it dissolves
much easier than other coarser sugars.
Sugar should begin being added at soft
peaks. If you wait until the egg whites
reach firm peaks and are dry, it will take
longer to dissolve the sugar.
• To test if sugar is dissolved, rub a small
quantity of mixture between your fingertips.
If it feels grainy, continue beating until
smooth.
• In general, cakes should be cooled on a
wire rack after the suggested standing
time. The standing time is to prevent
the freshly baked cake from splitting or
cracking when removed from the pan.
• Fruit cakes and various other heavy cakes,
such as mud cakes, are best cooled in the
pan. Due to the weight of these cakes,
turning out while still warm will cause
them to split. Cooling in the pan also
keeps them moist.
• Sponges should be removed from the pan
as soon as they come out of the oven.
• Most biscuits are best cooled on the baking
tray.
19
Making a Successful Dough
Yeast
Yeast is a raising agent used in dough. It
is a microscopic living organism that grows
rapidly in suitable warm, moist conditions.
The yeast feeds on sugar and expels carbon
dioxide which expands the gluten framework.
When foaming yeast, the liquid should be
warm; about 26°C. If the liquid is too cold it
will retard the yeast growth. If it is too hot it
will kill the yeast.
Preparing the yeast
For the dry yeast to be activated it needs
to ferment. To do this, place warm liquid
and sugar into a bowl. Add dry yeast and
mix. Stand in a warm, draft-free place
until mixture starts to foam or bubble. This
process will take about 10 minutes.
Note: If dried yeast has not been stored
properly, has been exposed to light, extreme
heat, or is out of date, it may be dead or
inactive and it will not ferment. If the yeast
does not foam, your dough will not rise.
Preparing the dough
1. Insert dough hook (refer to page 6). Place
the dry ingredients into the bowl and lock
the bowl onto the base.
2. Turn the speed dial to low speed (1-4),
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 spatula to scrape down
the sides of the bowl if necessary.
3. Knead on low speed (1-4) (depending on
the amount of dough) 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.
20
Making a Successful Dough continued
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:
Q. My mixture seems a little dry and crumbly.
Do I need to add more water?
A. Some flour tends to absorb or want more
moisture/liquid, especially on warm or humid
days. Add more water, a drop at a time, until
you reach a smooth ball/dough.
Q. I added too much water and my dough is
very sticky, what can I do?
A. 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.
Q. My yeast did not bubble or foam, why?
A. 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.
Q. My dough did not rise, why?
A. 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.
21
Recipes
Choc-Hazelnut Pancakes
4 cups plain flour
¾ cup caster sugar
3 ¾ cups buttermilk
3 eggs
Butter, for frying
Hazelnut spread, to serve
1. Place the flour, sugar, buttermilk and eggs
in the Stainless Steel Mixing Bowl. Using
the Whisk, mix on low speed (1-4) until
combined. Increase to medium speed (5-7)
and mix until smooth.
2. Heat a large non-stick frying pan on
medium heat. Lightly grease with a little
butter. Spoon ¹/³ cup of the mixture into
the pan and tilt pan to form a circle.
Cook until bubbles begin to appear on
the surface. Flip pancake and cook for
a further minute. Repeat with remaining
batter.
3. Serve pancakes with hazelnut spread,
whipped cream and roasted hazelnuts.
Basic Cookie Dough
500g butter, room temperature, chopped
1 ½ cups icing sugar
2 teaspoons vanilla essence
4 cups plain flour
1 cup custard powder
/³ cup milk
¹
1. Preheat oven to moderate (180°C/160°C
fan-forced). Grease and line baking trays.
2. Place butter, sugar and vanilla in the
Stainless Steel Mixing Bowl. Using the
Beater, mix on medium speed (5-7) until
smooth and creamy.
3. Add flour, custard powder and milk. Mix on
low speed (1-4) until combined.
4. Divide dough in half. Wrap in plastic and
refrigerate for 30 minutes.
5. Roll each portion of dough between 2
sheets of baking paper to 5mm thick. Use
a 5cm round cutter to cut rounds from
dough. Place cookies on prepared trays and
bake for about 10-12 minutes swapping
trays halfway through cooking. Cool on
trays.
Variations:
Orange and poppy seed cookies – Replace the
vanilla essence with 2 teaspoons of orange
juice, 1 teaspoon of orange rind and 1
tablespoon of poppy seeds.
Choc chip cookies – Add 1 cup of choc chips
in with the flour. Don’t roll dough, but roll 1
tablespoons of the cookie dough mixture into
balls and slightly flatten onto the trays.
22
Recipes continued
Lemon Slice
125g butter, room temperature
1 ¼ cups icing sugar mixture
1 ¼ cups plain flour
3 eggs
1 cup caster sugar
1 teaspoon finely grated lemon rind
½ cup lemon juice
1. Preheat oven to moderate (180°C/160°C
fan-forced). Grease and line a 23cm square
pan with baking paper, extended 2cm
above the edge of the pan.
2. Place butter and icing sugar in the
Stainless Steel Mixing Bowl. Using the
Scrapemaster
medium speed (5-7) for 1 minute or until
smooth and creamy. Add 1 cup of the
flour and mix on low speed (1) until just
combined.
3. Press mixture evenly over the base of
prepared pan. Bake for about 15 minutes
or until browned lightly.
4. Meanwhile, place eggs, caster sugar,
remaining flour, rind and juice in the
Stainless Steel Mixing Bowl. Using the
Whisk, mix on medium speed (5-7) until
combined. Pour egg mixture over hot base.
5. Bake for about 20 minutes or until firm.
Cool in pan.
™
spatula beater, beat on
Honey, Cranberry and Pistachio Nougat
2 sheets edible rice paper
½ cup honey
2 ½ cups caster sugar
¹⁄³ cup water
500g liquid glucose
2 egg whites, room temperature
1 ½ cups pistachios, toasted
½ cup craisins (dried cranberries)
1. Lightly grease a 20cm square cake pan.
Line the base of the pan with 1 sheet of
rice paper, trimming to fit.
2. Combine honey, sugar, water and glucose
in a medium saucepan. Stir over medium
heat, without boiling, 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. Using the Whisk, beat egg whites on very
high speed (11-12) until firm peaks form.
Reduce to medium speed (5-7) 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
and stir to combine.
4. Quickly spoon into prepared pan, using
a spatula to scrape the bowl. A spoon
dipped in hot water will help you spread
the nougat quickly. Top with the remaining
sheet of rice paper and gently press to
flatten.
5. Set aside to cool at room temperature for
about 6 hours or until set. Remove from
pan and cut into small squares to serve.
23
Recipes continued
Coconut Marshmallows
¹⁄³ cup gelatine
1 cup cold water
2 cups hot water
4 cups caster sugar
2 teaspoons lemon juice
2 cups shredded coconut, lightly toasted
1. Combine gelatine and 1 cup of cold water.
Stand for 5 minutes
2. Stir sugar and 2 cups of hot water in a
large saucepan over low heat until sugar
dissolves. Bring to boil. Add gelatine
mixture; simmer, uncovered for 20
minutes. Cool to room temperature.
3. Transfer sugar mixture to the Stainless
Steel Mixing Bowl. Add juice. Using the
Whisk, begin beating on low speed (1).
Gradually increase to very high speed (12)
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.
Allow to set at room temperature for 2
hours or until firm.
5. Cut marshmallow into squares using a wet
knife; toss in remaining coconut.
Sweet Brioche Makes: 8
¼ cup luke-warm milk
2 teaspoons (7g sachet) dry yeast
¼ cup caster sugar
2 ¼ cups plain flour,
1 teaspoons ground cinnamon
1 teaspoon salt
3 eggs
125g butter, room temperature, cut into
cubes
Approximately ¹⁄³ cup plain flour, extra
½ cup sultanas
1 egg yolk, lightly whisked
1 tablespoon caster sugar, extra
1. Combine the milk, yeast and ½ teaspoon
of the sugar in a small bowl. Set aside in a
warm place for about 10 minutes or until
frothy.
2. Place remaining sugar, flour, cinnamon and
salt in the Stainless Steel Mixing Bowl.
Add yeast mixture and eggs.
3. Using the Dough Hook, knead on low speed
(2) for about 1 minute or until combined.
Continue kneading for a further 5 minutes.
4. Add 2-3 pieces of butter to dough mixture
and continue kneading, adding a little
butter at a time until well incorporated. If
dough begins to lose its “ball” shape, add
as much of the extra flour as necessary to
keep it combined. Knead in the sultanas.
This step should take a total of 4 minutes.
5. Remove dough from bowl; wash and dry
bowl, then return dough to bowl. Cover; set
aside in a warm, draft-free place for about
1 hour or until doubled in size.
24
Recipes continued
6. Preheat oven to moderately hot
(200°C/180°C fan-forced). Line 2 oven
trays with baking paper.
7. Plunge your fist into the dough and using
the Dough Hook, knead again on low speed
(2) for 1 minute or until smooth.
8. Divide dough into 8 even portions. Work
each dough portion into a smooth ball and
place on prepared trays. Set aside in a
warm, draft-free place for 30 minutes.
9. Brush each brioche with egg yolk and
sprinkle with extra sugar. Bake for 15
minutes or until golden and cooked
through.
Orange Drops Makes: About 40
185g butter, room temperature
1 cup caster sugar
1 teaspoon finely grated orange rind
1 egg
2 cups plain flour
½ teaspoon baking powder
½ cup breakfast marmalade
1. Preheat oven to moderate (180°C/160°C
fan-forced). Grease and line oven trays with
baking paper.
2. Using the Beater, mix butter, sugar and
orange rind on medium speed (5-7) for
about 2 minutes or until creamy. Add egg
and mix well.
3. Add the flour and baking powder and mix
on low speed (1-4) for about 30 seconds or
until combined.
4. Roll 2 teaspoons of the mixture into balls,
flatten slightly and place on prepared trays.
Press you finger into the middle of each
ball to make an indent. Spoon ½ teaspoon
of marmalade into each indent.
5. Bake for 10 minutes or until cooked.
Remove from oven. Cool on wire racks.
25
Recipes continued
Golden Syrup and Walnut Scrolls Makes: 12
2 ¼ cups self-raising flour
1 tablespoon caster sugar
100g butter, chopped
²⁄³ cup milk
1 egg
1 cup walnuts, chopped
½ cup slivered almonds
¹⁄³ cup firmly packed brown sugar
1 teaspoon ground cinnamon
¼ cup golden syrup
1. Preheat oven to moderately hot
(200°C/180°C fan-forced). Lightly grease a
19cm x 29cm slice pan.
™
2. Using the Scrapemaster
mix flour, sugar and half of the butter on
low speed (1-4) until combined.
3. Add milk and egg. Using the Dough Hook,
knead on low speed (1-4) to form a soft
sticky dough. Knead for a further 1 minute.
4. Turn onto a clean, floured bench and roll
dough into a 30cm x 40cm rectangle.
Sprinkle with walnuts, almonds, brown
sugar and cinnamon. Dot with remaining
butter. Roll dough tightly from the long
side to form a log. Trim ends and cut into
12 even slices.
5. Place slices, cut side up into prepared pan.
Bake for about 25 minutes or until golden,
turning halfway through cooking. Remove
from pan and drizzle with golden syrup.
Serve warm.
spatula beater,
Apple Tea Cake
125g butter, room temperature
1 teaspoon vanilla vanilla
½ cup brown sugar
2 eggs
1 ½ cups plain flour
¹⁄³ cup milk
2 green apples, peeled, cored, thinly sliced
2 teaspoons raw sugar
½ teaspoon cinnamon
¼ cup apricot jam, warmed
1. Preheat oven to moderately slow
(160°C/140°C fan-forced). Grease and line
a 22cm round spring form tin with baking
paper.
2. Using the Beater, mix butter, vanilla and
sugar until creamy. Gradually add the eggs
and beat well. Add the flour and milk. Mix
on low speed (1-4) until combined. Spoon
mixture into prepared pan.
3. Arrange apples over cake mixture. Sprinkle
with raw sugar and cinnamon. Bake for
50 minutes. Remove from oven, brush
with warm jam and bake for a further 10
minutes or until cooked when tested. Serve
with whipped cream.
26
Recipes continued
Cheats Tiramisu
1 ¼ cups espresso
2 tablespoons caster sugar
¼ cup coffee flavoured liqueur (Tia Maria or
Kahlua)
600mls thickened cream
¼ cup icing sugar mixture
2 teaspoons vanilla essence
250g sponge finger biscuits
50g dark chocolate, grated
1. Combine coffee, caster sugar and liqueur
in a bowl. Cool.
2. Place cream, icing sugar and vanilla in
the Stainless Steel Mixing Bowl. Using the
Whisk, whip on very high speed (11-12)
until soft peaks form.
3. Dip one sponge finger into cooled coffee
mixture. Remove from liquid and spread
one side with a little cream. Place sideways
in an 8-cup capacity serving dish. Dip a
second sponge finger in coffee mixture,
spread with a little cream and lay next to
the first. Repeat with remaining sponge
fingers, coffee mixture and cream. If there
is any remaining coffee mixture once all
the biscuits have been dipped, pour this
over the biscuits.
4. Spread top with remaining cream and
smooth surface. Sprinkle with chocolate;
cover and refrigerate overnight.
Upside Down Pear and Almond Cake
¹⁄³ cup slivered almonds
1 ¼ cups firmly packed brown sugar
1 large pear, peeled, cored, thinly sliced
185g butter, room temperature
3 eggs
¼ cup plain flour
1 ¾ cups almond meal
1. Preheat oven to moderately hot
(200°C/180°C fan-forced). Grease and line
a 22cm round cake pan with baking paper.
2. Sprinkle the almonds and ¼ cup of the
sugar over the base of the pan. Evenly top
with pear slices.
3. Using the Beater, beat butter and
remaining sugar on medium speed (5-7)
for about 3 minutes or until light and
fluffy. Beat in eggs one at a time. Add flour
and almond meal and mix on low speed
(1-4) until combined.
4. Pour mixture into pan. Bake for about 35
minutes or until cooked when tested. Stand
for 10 minutes before turning upside down
onto a wire rack. Serve warm or cold with
whipped cream.
27
Recipes continued
White Chocolate Layered Butter Cake
185g butter, room temperature
1 ½ teaspoons vanilla essence
1 ¾ cups caster sugar
4 eggs
1 ½ cups plain flour
¾ cup self-raising flour
2 teaspoons cocoa powder
¾ teaspoon bicarbonate soda
¾ cup milk
1. Preheat oven to moderately slow
(160°C/140°C fan-forced). Grease and line
a deep, 20cm round cake pan, extending
the baking paper 3cm above the rim of the
pan.
2. Place ingredients in the Stainless Steel
™
Mixing Bowl. Using the Scrapemaster
spatula beater, mix on low speed (1) for
about 30 seconds or until just combined.
Increase to low speed (4) and beat for 1
minute. Pour mixture into prepared pan.
3. Bake for about 1 ½ hours or until cooked
when tested with a skewer. Stand in pan
for 5 minutes before turning onto a wire
rack to cool.
4. When cool, split cake horizontally into 3
even sized disks. Layer and cover with
white chocolate ganache. Top with fresh
berries and chocolate curls to decorate.
Chocolate Chocoholic Cake
1 ½ cups water
2 ¼ cups caster sugar
185g butter, room temperature
¼ cup cocoa powder
¾ teaspoon bicarbonate of soda
2 ¼ cups self-raising flour
3 eggs
1. Preheat oven to moderate (180°C/160°C
fan-forced). Grease and line a 22cm square
cake pan with baking paper.
2. Combine water, sugar, butter, cocoa and
soda in a large saucepan. Stir over heat
without boiling until sugar dissolves and
butter is melted. Bring to boil then reduce
heat to low. Simmer uncovered for 4
minutes being careful the saucepan doesn’t
overflow. Transfer to the Stainless Steel
Mixing Bowl; cool to room temperature.
3. Add flour to the bowl. Using the
Scrapemaster
™
spatula beater, beat on low
speed (1) until combined. Add eggs and
beat on low speed (4) until combined. Pour
mixture into prepared pan.
4. Bake for about 1 hour or until cooked when
tested. Stand in pan for 5 minutes before
turning onto a wire rack to cool. Top with
rich fudge frosting.
White Chocolate Ganache
1 cup thickened cream
600g white chocolate, chopped
1. Bring cream to boil in a medium saucepan
and immediately remove from heat.
2. Stir through chocolate until melted. Cover;
refrigerate, stirring occasionally until
spreadable consistency.
28
Recipes continued
Rich fudge frosting
90g butter
¹⁄³ cup water
½ cup caster sugar
1 ½ cups icing sugar mixture
¹⁄³ cup cocoa powder
1. Combine the butter, water, caster sugar
in a small saucepan. Stir over low heat
without boiling until sugar dissolves. Sift
icing sugar and cocoa into a bowl, then
gradually stir in hot butter mixture. Cover
then refrigerate for about 20 minutes or
until frosting is cool and thickens. Beat
with a wooden spoon until spreadable.
Ricotta Baked Cheesecake
90g butter, room temperature
¼ cup caster sugar
1 egg
1 ¼ cups plain flour
¼ cup self-raising flour
750g fresh ricotta
1 cup caster sugar, extra
5 eggs, extra
3 teaspoons finely grated lemon rind
1 tablespoon lemon juice
1. Grease a 22cm springform tin and line the
base with baking paper.
™
2. Using the Scrapemaster
beat butter, sugar and egg on low speed
(4) until combined.
3. Add flours and beat on low speed (1) until
combined. Using the back of a spoon,
press mixture over the base of prepared
tin. Refrigerate for 30 minutes.
4. Preheat oven to moderately hot
(200°C/180°C fan-forced). Bake for 15
minutes. Remove from oven and press base
down with a clean tea towel. Cool.
5. Reduce oven temperature to moderately
slow (160°C/140°C fan-forced).
6. Place ricotta, extra sugar, extra eggs, rind
and juice in the Stainless Steel Mixing
Bowl. Using the Whisk, mix on high speed
(8-10) until smooth.
7. Pour into tin and bake for about 1 hour or
until set but still wobbly in the centre.
Turn the oven off. Cool cake in the oven
with the door ajar. Refrigerate for several
hours before serving dusted with icing
sugar.
spatula beater,
29
Recipes continued
Macadamia Meringue Cake
6 egg whites
Pinch salt
1 ½ cups caster sugar
1 teaspoons vanilla essence
1 teaspoon white vinegar
Filling
300mls pure cream
1 teaspoon vanilla essence
½ cup icing sugar
250g marscapone cheese
100g roasted macadamias, chopped
1. Preheat oven to very slow (120°C/100°C
fan-forced).
2. Grease and line 2 oven trays with baking
paper. Mark a 22cm circle on each tray.
3. Using the Whisk, beat egg whites and salt
on very high speed (11-12) until soft peaks
form.
4. Add sugar, a small amount at a time,
whisking until thick and glossy. Add vanilla
and vinegar and whisk until just combined.
5. Divide the mixture evenly between
prepared trays. Spread evenly onto marked
circles.
6. Bake for about 1 ½ hrs or until firm and
slightly browned. Turn off oven. Cool
meringues completely in the oven with the
door ajar.
7. To make filling, use the Whisk attachment
to whip cream, vanilla and icing sugar
on high speed (11-12). Stir through
marscapone and macadamias.
8. To assemble, sandwich meringue disks
together with cream mixture. Dust with
icing sugar and top with fresh berries.
Jam Scone Ring
2 cups self-raising flour
1 tablespoon caster sugar
30g butter, room temperature
¾ cup milk
1 egg yolk
2 tablespoons apricot jam, warmed
½ cup finely chopped dried apricots
1. Preheat oven to moderately hot
(200°C/180°C fan-forced). Grease and line
an oven tray with baking paper.
™
2. Using the Scrapemaster
mix flour, sugar and butter on low speed
(2) until combined.
3. Add milk and egg yolk. Using the Dough
Hook, knead on low speed (2) to form a
soft sticky dough
4. Turn onto a clean, floured bench and roll
dough into a 30cm x 40cm rectangle.
Spread jam over dough and scatter with
apricots. Roll dough from the long side to
form a log. Place on the prepared tray and
curve to form a ring. Press ends together to
seal.
5. Bake for about 25-30 minutes or until
cooked. Serve warm, dusted with sifted
icing sugar.
spatula beater,
30
Recipes continued
Sticky Toffee Pudding
200g pitted dates, chopped
1 ½ teaspoons baking powder
¹⁄³ cup boiling water
125g butter, room temperature
1 cup firmly packed brown sugar
2 eggs
1 ½ cups plain flour
¼ cup milk
1. Place the dates, baking powder and boiling
water in a bowl. Set aside for 10 minutes.
2. Preheat oven to moderate (180°C/160°C
fan-forced). Grease and line a 20cm square
cake pan with baking paper.
™
3. Using the Scrapemaster
mix the butter and sugar on medium speed
(5-7) for about 2 minutes or until creamy.
Gradually add the eggs and beat well.
Add the flour, milk and date mixture.
Mix on medium speed (5-7) until just
combined.
4. Spoon mixture into prepared pan and
bake for 40 minutes or until cooked when
tested.
5. Serve pudding with warm toffee sauce
(see following recipe).
Toffee Sauce
200g butter
1 cup pure cream
1 cup firmly packed brown sugar
1. Place all ingredients in a small saucepan.
Stir over medium heat until melted and
combined. Simmer for 3 minutes.
spatula beater,
Lemon Thyme and Cheese Focaccia Makes: 2
200mls luke-warm water
½ teaspoon caster sugar
2 teaspoons (7g sachet) dry yeast
2 cups plain flour
1 teaspoon salt
1 ½ tablespoons (30mls) olive oil
1 tablespoon finely chopped fresh lemon
thyme
½ cup grated cheddar cheese
1 tablespoon milk
Sea Salt flakes
1. Combine the water, sugar and yeast in a
jug; stir to combine. Cover mixture and
place in a warm area for about 10 minutes
until the mixture is frothy.
2. Place the flour and salt in the Stainless
Steel Mixing Bowl. Add the yeast mixture
and olive oil. Using the Dough Hook, mix
on low speed (1-2) for about 2 minutes or
until combined and mixture forms a ball.
Continue kneading for 8 minutes.
3. Remove dough from the bowl. Lightly
grease the bowl and return dough.
Cover; allow to rise in a warm area for
about 1 hour or until doubled in size.
4. Preheat oven to moderately hot
(200°C/180°C fan-forced). Grease and line
2 oven trays with baking paper.
5. Punch the dough with your fist to knock
out the air. Cut the dough in half. Roll
each piece on a lightly floured surface into
a 20 x 25cm rectangle. Place on prepared
trays. Sprinkle thyme and cheese over
each focaccia, leaving a 1cm border. Brush
borders with a little water, then fold in half
to make 2 long rectangles. Press edges
31
Recipes continued
together, score 3 times across the top.
Brush with milk and sprinkle with sea salt.
6. Bake for 15-20 minutes or until cooked
through. Serve warm, cut into pieces.
Cheesy Spinach Scrolls Makes: 12
2 cups self-raising flour
1 tablespoon caster sugar
50g butter, chopped
¾ cup milk
250g frozen spinach, thawed, excess
moisture removed
1 cup pizza cheese
100g feta cheese, crumbled
1. Preheat oven to moderately hot
(200°C/180°C fan-forced). Lightly grease
and line a 22cm square cake pan.
™
2. Using the Scrapemaster
mix flour, sugar and butter on speed 2 for
about 2 minutes or until combined.
3. Add milk and using the Dough Hook, knead
on speed 2 for about 1 minute or until a
soft sticky dough is formed.
4. Turn onto a clean, floured bench and roll
dough into a 30cm x 40cm rectangle.
Squeeze excess moisture from spinach
with your hands. Chop coarsely and pat dry
with absorbent paper towel. Sprinkle pizza
cheese, spinach and feta over dough. Roll
tightly from the long side. Trim ends and
cut into 12 even slices.
5. Place scrolls, cut-side up in prepared pan.
Bake for about 25 minutes or until cooked
through. Serve warm.
spatula beater,
Basic Pizza Dough Makes: 2 large pizzas
150ml luke-warm water
1 teaspoon caster sugar
2 teaspoons (7g sachet) dry yeast
2 cups plain flour
½ teaspoon salt
2 tablespoon olive oil
1. Combine the water, sugar and yeast in a
jug; stir to combine. Cover mixture and
place in a warm area for about 10 minutes
until the mixture is frothy.
2. Place the flour and salt in the Stainless
Steel Mixing Bowl. Add the yeast mixture
and olive oil. Using the Dough Hook, mix
on low speed (1-2) for about 2 minutes or
until combined and mixture forms a ball.
Continue to knead on low speed (1-2) for a
further 8 minutes.
3. Remove dough from the bowl. Lightly
grease the bowl and return dough. Cover;
allow to rise in a warm area for about 1
hour or until doubled in size.
4. Punch the dough with your fist to knock
out the air. Cut the dough in half. Take one
piece 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 instead.
32
Recipes continued
Supreme Pizza
Makes: 2 large pizzas
1 quantity basic pizza dough
¼ cup pizza sauce
2 cups pizza cheese
¼ cup finely chopped fresh basil
½ red onion, thinly sliced
1 small red capsicum, thinly sliced
100g button mushrooms, thinly sliced
100g shaved ham, torn
¼ cup pitted kalamatta olives
1. Prepare basic pizza dough according to
recipe.
2. Preheat oven to very hot (240°C/220°C
fan-forced).
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.
Potato and Rosemary Pizza
Makes: 2 large pizzas
1 quantity basic pizza dough
1 tablespoon olive oil
1 clove garlic, crushed
Salt and pepper, to taste
2 cups pizza cheese
200g new potatoes, very thinly sliced
1 tablespoon finely chopped fresh rosemary
1. Prepare basic pizza dough according to
recipe.
2. Preheat oven to very hot (240°C/220°C
fan-forced).
3. Combine olive oil and garlic in a small
bowl. Using the back of a spoon, spread
oil mixture evenly over pizza bases. Season
with salt and pepper.
4. Sprinkle bases with half of the cheese.
Top with potato slices and rosemary.
Sprinkle with remaining cheese.
5. Cook pizza, for about 15 minutes or until
bases are golden and cheese has melted.
Tip: Use a mandolin or V-slice to cut potato
very thinly. Potatoes may not cook if not cut
thin enough. If you can’t cut the potatoes
very thinly, you may need to par-cook them in
the microwave before placing on the pizza.
33
Recipes continued
Gourmet Vegetarian Pizza
Makes: 2 large pizzas
1 quantity basic pizza dough
¼ cup pizza sauce
2 cups pizza cheese
¼ cup finely chopped fresh basil
½ red onion, thinly sliced
½ cup bottled char-grilled capsicum,
drained, chopped
100g button mushrooms, thinly sliced
½ cup sun-dried tomatoes, drained, chopped
¼ cup pitted kalamatta olives
1. Prepare basic pizza dough according to
recipe.
2. Preheat oven to very hot (240°C/220°C
fan-forced).
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.
Traditional Pasta Dough
2 cups plain flour
2 large eggs, lightly beaten
3 tablespoons water
1 tablespoon olive oil
1. Place ingredients in mixing bowl in listed
order. Using the dough hook attachment
mix on Speed 1 for 2 minutes or until
combined. The dough should be smooth
and soft. If sticky add a tablespoon of flour
at a time. Continue to knead the dough for
a further 1 minute.
2. Remove dough from bowl. Wrap in cling
wrap and refrigerate for at least 1 hour.
Roll into desired shape.
Variation: Herb Pasta - Add ¼ cup of your
favourite chopped herbs at step one.
34
Recipes continued
Traditional Spaghetti
1 qty of traditional pasta dough
extra flour
1. Using the pasta roller, roll out the dough
to the desired thickness of the spaghetti
according to the guide below.
2. Flour the spaghetti roller generously with
flour as well as the pasta sheet.
3. Feed the pasta sheet through the spaghetti
roller and hang over rods to dry.
THICK SPAGHETTI -
roll dough to thickness 5
MEDIUM SPAGHETTI -
roll dough to thickness 7
ANGEL HAIR SPAGHETTI -
roll dough to thickness 9
Traditional Tagliatelle
1 qty of traditional pasta dough
extra flour
1. Using the pasta roller, roll out the pasta to
thickness number 8.
2. Generously flour the Tagliatelle roller and
the pasta sheet.
3. Feed the pasta sheet through the
Tagliatelle roller and hang over rods to dry.
Wholegrain Pasta Dough
1 cup plain flour
1 cup whole grain flour
2 eggs, lightly beaten
¼ cup olive oil
¼ cup water
1. Place flours in the mixing bowl. Using the
dough hook attachment process on Speed
1 for 15 seconds or until combined.
2. Add remaining ingredients to the bowl.
Continue to mix on Speed 2 until dough
forms a ball, about 2 minutes. The dough
should be smooth and soft. If sticky add a
tablespoon of flour at a time. Continue to
knead the dough for a further 1 minute on
Speed 2.
3. Remove dough from bowl. Wrap in cling
wrap and refrigerate for at least 1 hour.
Roll into desired shape.
35
Recipes continued
Roasted Capsicum Pasta Dough
200g chargrilled red capsicum, drained
2 ½ cups plain flour
1 teaspoon olive oil
1 teaspoon salt
2 eggs, lightly beaten
1 egg yolk, lightly beaten
1. Place capsicum in the bowl of a food
processor. Process until a smooth paste.
2. Place all ingredients, including capsicum,
in mixing bowl in listed order. Using the
dough hook attachment mix on Speed 1 for
2 minutes or until combined. If sticky add
a tablespoon of flour at a time. Continue to
knead the dough for a further 1 minute.
3. Remove dough from bowl. Wrap in cling
wrap and refrigerate for at least 1 hour.
Roll into desired shape.
Spinach Pasta Dough
The drier the spinach the better the pasta
dough will be.
200g frozen spinach, defrosted, well drained
2 ½ cups plain flour
1 teaspoons salt
2 large eggs, lightly beaten
1 egg yolk
1. Place spinach in the bowl of a food
processor. Process until a smooth paste.
2. Place all ingredients, including spinach,
in mixing bowl in listed order. Using the
dough hook attachment mix on Speed 1 for
2 minutes or until combined. If sticky add
a tablespoon of flour at a time. Continue to
knead the dough for a further 1 minute.
3. Remove dough from bowl. Wrap in cling
wrap and refrigerate for at least 1 hour.
Roll into desired shape.
36
Recipes continued
Cherry Tomato, Eggplant and Chorizo Pasta
Serves: 3-4
1 quantity traditional spaghetti
2 tablespoons olive oil
500g chorizo sausage, roughly chopped
400g cherry tomatoes, halved
2 cloves garlic, crushed
1 eggplant, cubed
1 red onion, finely sliced
1 teaspoon dried chilli flakes
½ cup roughly chopped flat-leaf parsley
2 tablespoons lemon juice
Salt and freshly ground black pepper, to taste
1. Fill a large saucepan with water, bring to
the boil.
2. Heat oil in a large frypan over high heat.
Add chorizo and cook for 2 minutes or
until browned. Add tomatoes, garlic,
eggplant, onion and chilli. Cook for a
further 5 minutes or until tomatoes have
burst and eggplant is tender.
3. Place spaghetti in boiling water. Cook for
3-4 minutes or until just tender. Drain.
4. Place spaghetti into sauce and toss to
combine. Add parsley and lemon. Season
to taste with salt and pepper. Serve.
Oven Roasted Cherry Tomatoes, Garlic, Thyme
and Crunchy Sourdough Crumbs
This recipe is great with the addition of
chicken.
Serves: 3-4
1 quantity traditional spaghetti
500g cherry tomatoes
4 cloves garlic, halved
4 sprigs fresh thyme
4 tablespoons olive oil
4 thick slices sourdough bread
Salt and freshly ground black pepper, to taste
Olive oil, to garnish
1. Preheat oven to 180°C. Line a baking tray
with baking paper.
2. Place tomatoes, garlic and thyme on
prepared baking tray. Drizzle with half of
the oil. Season with salt and pepper.
3. Bake for 30-35 minutes or until tomatoes
are golden and blistered.
4. Meanwhile, using a food processor process
bread until a medium crumb. Place on a
baking tray and drizzle with remaining oil.
Place in oven and bake for 10 minutes or
until golden brown.
5. Fill a large saucepan with water, bring to
the boil.
6. Place spaghetti in boiling water. Cook for
3-4 minutes or until just tender. Drain.
7. Combine spaghetti, tomatoes, bread
crumbs and seasoning in a bowl, toss to
combine.
37
Recipes continued
White Wine Clam and Mussel Spaghetti
Serves: 3-4
1 quantity traditional spaghetti
2 tablespoons olive oil
3 cloves garlic, crushed
2 onions, finely chopped
¼ cup tomato paste
1 cup white wine
¼ cup vermouth
2 x 400g cans cherry tomatoes
500g clams, cleaned, beards removed
500g small black mussels, cleaned, beards
removed
¼ cup chopped fresh flat-leaf parsley
Salt and freshly ground black pepper, to taste
1. Fill a large saucepan with water, bring to
the boil.
2. Heat oil in a large saucepan over medium
heat. Add onion and garlic. Cook for 3-4
minutes or until tender. Add tomato paste
and cook for a further 2 minutes. Add wine
and vermouth, cooking until reduced by
half.
3. Add cherry tomatoes to the pan and cook
for 10 minutes or until thickened.
4. Add clams and mussels to the pan. Cover.
Cook for 3-4 minutes or until all the shells
are open. Discard any that remain closed.
5. Place spaghetti in boiling water. Cook for
3-4 minutes or until just tender. Reserve
2-3 tablespoons of pasta water. Drain. Set
aside.
6. Toss spaghetti and reserved spaghetti
liquid in the sauce. Season to taste with
salt and pepper. Garnish with parsley.
Serve.
38
Pumpkin Pasta Dough
2 ¼ cups plain flour
¹⁄³ cup cooked pumpkin, pureed
1 teaspoon olive oil
1 teaspoon salt
2 eggs, lightly beaten
1. Place all ingredients in mixing bowl
in listed order. Using the dough hook
attachment mix on Speed 1
for 2 minutes or until combined.
If sticky add a tablespoon of flour at a
time. Continue to knead the dough for a
further 1 minute.
2. Remove dough from bowl. Wrap in cling
wrap and refrigerate for at least 1 hour.
Roll into desired shape.
Recipes continued
Pumpkin, Walnut, Rocket and Burnt Butter
Tagliatelle
Serves: 3-4
1 quantity pumpkin tagliatelle
500g butternut pumpkin, peeled, cut into
2cm cubes
2 tablespoons olive oil
120g butter, cubed
½ cup walnuts, halved
200g rocket
Salt and freshly ground black pepper, to taste
1. Preheat oven to 180°C. Line a baking tray
with baking paper.
2. Spread pumpkin over prepared baking tray
and drizzle with oil. Bake for 30 minutes
or until soft and golden brown.
3. Fill a large saucepan with water, bring to
the boil.
4. Place tagliatelle in boiling water. Cook for
3-4 minutes or until just tender. Drain. Set
aside.
5. Melt butter in a medium frypan over
medium heat. Allow butter to foam and
turn a light golden colour. Add walnuts.
Cook butter for a further 30 seconds before
removing from the heat.
6. In a large bowl combine pumpkin, pasta,
walnut mixture and rocket. Season to taste
with salt and pepper. Serve.
Slow Roasted Pork Ragu in Red Wine over
Tagliatelle
Serves: 4-6
1 quantity traditional tagliatelle
1.5kg pork shoulder, on the bone
2 x 400g cans chopped tomatoes
5 cloves garlic, roughly chopped
3 onions, roughly chopped
2 tablespoons olive oil
1 ½ cups red wine
2 cups chicken stock
10 tomatoes, halved
1 tablespoon balsamic vinegar
1 tablespoon lemon zest
1 cup roughly chopped fresh basil
2 tablespoons chopped fresh oregano
Salt and freshly ground black pepper, to taste
Grated parmesan cheese, to serve
1. Preheat oven to 160°C.
2. In a large roasting pan add pork, chopped
tomatoes, garlic, onions and olive oil. Add
the stock and half of the wine, season
well. Season heavily with salt and pepper.
Place in oven and cook for 2 hours, turning
occasionally.
3. After 2 hours add tomatoes to the pan.
Return to oven and cook for a further hour.
4. Remove pork from pan. Using two forks
gently tear the pork into bite sized pieces.
Pour remaining sauce into a blender and
process until smooth.
5. Pour sauce into a medium saucepan and
heat over medium heat. Add balsamic
vinegar, remaining wine and lemon. Bring
to a simmer and cook for 15 minutes.
39
Recipes continued
6. Fill a large saucepan with water, bring to
the boil.
7. Place pasta in boiling water. Cook for 3-4
minutes or until just tender, drain and set
aside.
8. Toss pasta through pork mixture with basil
and oregano. Season to taste with salt and
pepper. Garnish with parmesan cheese.
Tagliatelle with Spinach, Mascarpone and
Parmesan
Serves: 3-4
1 quantity spinach tagliatelle
1 tablespoon olive oil
30g butter
2 cloves garlic, crushed
1 onion, finely chopped
½ teaspoon grated nutmeg
150g baby spinach leaves
½ cup thickened cream
150g mascarpone cheese
1 cup grated parmesan cheese
1 teaspoon lemon zest
Salt and freshly ground black pepper, to taste
1. Heat oil and butter in a medium saucepan
over medium heat. Add onion and garlic
cook for 3-4 minutes or until tender. Add
nutmeg and spinach. Stir until spinach has
wilted and halved in size.
2. Add cream, mascarpone, parmesan and
lemon zest to the pan. Bring to a simmer.
Set aside.
3. Fill a large saucepan with water, bring to
the boil.
4. Place tagliatelle in boiling water. Cook for
3-4 minutes or until just tender. Drain.
5. Toss pasta through spinach mixture.
Season to taste with salt and pepper.
Serve.
40
Recipes continued
Pumpkin Ravioli with Oregano and Hazelnut
Pesto
Serves: 4-6
PESTO:
1 ½ cups fresh oregano
½ cup olive oil
½ cup fresh basil
½ cup grated parmesan cheese
¹⁄³ cup toasted hazelnuts
2 cloves garlic
Salt and freshly ground black pepper, to taste
RAVIOLI:
1 recipe pumpkin pasta, rolled into Lasagne
sheets
1 kg butternut pumpkin, peeled, chopped
into large pieces
4 cloves garlic
2 tablespoons olive oil
80g butter
1 cup grated parmesan cheese
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh sage
1 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
1 egg, lightly beaten
4 sheets of rolled pasta to thickness number
8
Fresh sage, to garnish
1. Preheat oven to 200°C. Line a baking tray
with baking paper.
2. Pesto: In a food processor, process all
ingredients until a chunky paste. Season to
taste with salt and pepper. Set aside.
3. Ravioli: Place pumpkin and garlic on
prepared baking tray. Drizzle with olive
oil. Bake for 30-40 minutes or until
pumpkin is tender. Set aside to cool.
4. Melt butter in a small pan over mediumhigh heat. Allow to foam and turn to a
light brown colour. Pour out of pan. Set
aside.
5. Place pumpkin in large bowl and mash
with fork until a chunky consistency. Add
browned butter, parmesan, oregano, sage
and nutmeg. Stir to combine. Season to
taste with salt and pepper.
6. Place 1 tablespoon of mixture over 2
sheets of pasta. Make sure to leave a
5cm gap between each tablespoon of
filling. Brush around each filling with
egg.
7. Gently place the two remaining pieces of
pasta on top of the filling. Gently press
around the filling, making sure to get rid
of all the excess air. Using a 4cm cutter
cut each piece of filling out of pasta
sheets.
8. Fill a large saucepan with water, bring to
the boil.
9. Place pasta in boiling water. Cook for 3-4
minutes or until just tender, drain.
10. Toss pasta through the oregano pesto.
Season to taste with salt and pepper.
Garnish with fresh sage, if desired. Serve.
41
Recipes continued
Triple Mushroom, Parmesan and Truffle
Lasagne
Serves: 6-8
1 quantity traditional pasta
1 cup grated parmesan cheese
150g Portobello mushrooms, thickly sliced
Béchamel Sauce:
100g butter
½ cup plain flour
4 cups milk
1 cup grated parmesan cheese
½ cup ricotta cheese
1 tablespoon truffle oil
Mushroom Filling:
1 tablespoon olive oil
2 cloves garlic, crushed
2 onions, finely chopped
500g Portobello mushrooms, chopped
200g brown mushrooms, chopped
200g shiitake mushrooms, chopped
1 cup white wine
4 sprigs fresh thyme
1 cup thickened cream
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
1. Béchamel Sauce: Melt butter in a medium
saucepan over medium heat. Add flour and
stir to form a paste. Slowly add milk, while
stirring. Bring to a simmer. Stir constantly
until thickened. Remove from heat. Stir
through parmesan, ricotta and truffle oil.
Season to taste with salt and pepper. Set
aside.
2. Mushroom Filling: Heat oil in a large
saucepan over medium heat. Add garlic,
onion and mushrooms. Cook for 5-6
minutes or until mushrooms have softened.
Add wine and allow to reduce by half. Add
thyme, cream and lemon juice. Bring to a
simmer and cook for a further 2 minutes.
Season to taste with salt and pepper. Set
aside.
3. Preheat oven to 180°C. Grease a large
casserole dish, 20 x 30cm.
4. Place pasta sheets on the base of casserole
dish. Layer with mushroom sauce and
béchamel. Continue to layer in order and
top with a final layer of pasta. Top pasta
with parmesan cheese and thick slices of
portobella mushrooms. Cover with tinfoil.
Bake for 20 minutes. Remove foil and cook
for a further 15 minutes or until parmesan
is golden. Serve.
42
Recipes continued
Beef Lasagne with Pancetta and Thyme
Serves: 6-8
1 quantity of traditional pasta, rolled into
lasagne sheets
Filling:
2 tablespoons olive oil
3 cloves garlic, crushed
2 onions, finely chopped
3 celery sticks, diced
200g pancetta, roughly chopped
1.2kg ground beef
½ cup tomato paste
2 cups red wine
3 x 400g cans cherry tomatoes
1 cup fresh basil
¼ cup balsamic vinegar
¼ cup roughly chopped fresh oregano
Salt and freshly ground black pepper, to
taste
Béchamel Sauce:
100g butter
½ cup plain flour
4 cups milk
1 cup grated parmesan cheese
½ teaspoon ground nutmeg
Salt and freshly ground black pepper, to
taste
Grated parmesan, to garnish
1. Heat oil in a large saucepan over medium
heat. Add garlic, onion, celery and
pancetta. Cook for 5-6 minutes or until
onions are translucent.
2. Add beef to the saucepan. Cook for 4-5
minutes. Add tomato paste and cook
for 2-3 minutes or until beginning to
caramelise.
3. Pour in wine to release the pan sediments,
add remaining filling ingredients. Reduce
heat to medium-low and allow to cook for
1 hour or until thickened. Season to taste
with salt and pepper.
4. Béchamel: Melt butter in a medium
saucepan over medium heat. Add flour
and stir to form a paste. Slowly add milk,
while stirring, bring to a simmer stirring
constantly until thickened. Remove from
heat. Stir through parmesan and nutmeg.
Season to taste with salt and pepper. Set
aside.
5. Preheat oven to 180°C. Grease a large
casserole dish, 20cm x 30cm.
6. Place pasta sheets on the base of
casserole dish. Layer with beef and
béchamel. Continue to layer in order and
top with a final layer of pasta. Top pasta
with one final layer of béchamel sauce and
extra parmesan cheese, if desired. Cover
with tinfoil. Bake for 20 minutes. Remove
foil and cook for a further 15 minutes or
until parmesan is golden. Serve.
43
Recipes continued
Pumpkin, Ricotta and Sage Cannelloni
Serves: 6-8
1 quantity of Pumpkin pasta, rolled into
Lasagne sheets
700g butternut pumpkin, peeled, roughly
chopped
¼ cup olive oil
2 leeks, finely sliced
3 fresh sage leaves, finely sliced
1 cup ricotta cheese
½ cup toasted walnuts, roughly chopped
1 tablespoon lemon juice
2 teaspoons lemon zest
1 teaspoon verjuice
Salt and freshly ground black pepper, to taste
Béchamel Sauce:
80g butter
¹⁄³ cup plain flour
4 cups milk
¼ cup white wine
½ cup ricotta cheese
Salt and freshly ground black pepper, to taste
1. Preheat oven to 180°C. Line a baking tray
with baking paper.
2. Scatter pumpkin across baking paper and
drizzle with half of the oil. Bake for 25-30
minutes or until golden brown.
3. Meanwhile heat remaining oil in a small
saucepan over medium heat. Add leeks
and cook for 5 minutes or until softened.
Add garlic and sage and continue to cook
for 2-3 minutes. Remove from heat. Add
remaining ingredients. Stir to combine.
Season to taste with salt and pepper.
Set aside.
44
4. Béchamel: Melt butter in a medium
saucepan over medium heat. Add wine and
flour, stir to form a paste. Slowly add milk,
while stirring and bring to a simmer, stir
constantly until thickened. Remove from
heat. Stir through ricotta cheese. Season to
taste with salt and pepper. Set aside.
5. Pour approximately 1 cup of béchamel
sauce into the base of a 20cm x 30cm
casserole dish.
6. Lay pasta sheets on a lightly floured
surface. Cut into 6-8cm strips. Place 2
tablespoons of pumpkin mixture down the
centre of each piece of pasta. Roll into
a cylinder and place into the prepared
baking dish. Repeat with remaining pasta
until the dish is full. Cover with remaining
béchamel sauce. Cover with tinfoil. Bake
for 20 minutes. Remove foil and cook for
a further 15 minutes or until béchamel is
golden and bubbling. Serve.
Recipes continued
Traditional Cannelloni with Buffalo
Mozzarella
Serves: 6-8
1 quantity of traditional pasta, rolled into
lasange sheets
20g butter
2 cloves garlic, crushed
2 onions, chopped
½ cup chopped fresh oregano
1 teaspoon dried basil
1 teaspoon ground nutmeg
1 teaspoon dried oregano
1 kg ground beef
½ cup tomato paste
700ml jar tomato puree
220g jar chargrilled capsicums, drained,
roughly chopped
1 cup chopped fresh basil
Salt and freshly ground black pepper, to taste
Cheese Sauce:
500g crème friache
1 ½ cups ricotta cheese
1 cup parmesan cheese
200g buffalo mozzarella cheese, roughly
grated
Salt and freshly ground black pepper, to taste
1. Melt butter in a large saucepan over
medium heat. Add garlic, onions, oregano
and nutmeg. Cook for 4-5 minutes or until
onions are translucent. Add beef and cook
for 5-6 minutes.
2. Add tomato paste and cook, stirring, for
2-3 minutes or until caramelised. Add
remaining ingredients. Bring to a simmer.
Reduce heat to medium-low. Cook for
20-25 minutes or until thickened. Season
to taste with salt and pepper. Set aside.
3. White sauce: in a large bowl combine
crème friache, ricotta, parmesan and
mozzarella. Stir to combine. Season to
taste with salt and pepper.
4. Lightly cover the base of a 30cm x 40cm
baking dish with white sauce.
5. Lay pasta sheets on a lightly floured
surface. Cut into 6-8cm strips. Place 2
tablespoons of beef mince mixture down
the centre of each sheet of pasta. Roll
into a cylinder and place into the prepared
baking dish. Repeat with remaining pasta
until the dish is full. Cover with remaining
white sauce. Cover with tinfoil. Bake for 20
minutes. Remove foil and cook for a further
15 minutes or until cheese sauce is golden
and bubbling. Serve.
45
Notes
Notes
The Sunbeam
5 Year Motor
Guarantee
Sunbeam has built its reputation
on manufacturing quality electrical
appliances. Our Cafe Series
®
Mixmaster
is constructed from the highest quality
materials. So much so, we guarantee our
Bench Mixer motor for five (5) years against
faulty materials or manufacture. This
guarantee is just another expression of our
confidence in the way we make appliances
at Sunbeam. In order to be eligible for this
guarantee, you must retain your receipt as
proof of purchase.
Your Cafe Series
Power Drive Bench Mixer is covered for
the first year against faulty material or
manufacture by the Sunbeam 12 Month
Replacement Guarantee. Should you
experience any difficulties with your
appliance within this 12 Month period,
please phone our customer service line for
advice on 1300 881 861 in Australia, or
0800 786 232 in New Zealand.
The Sunbeam five (5) year motor guarantee
begins from date of purchase and extends
for four years beyond the 12 Month
Replacement Guarantee. It covers only
the motor, guaranteeing it against faulty
materials or manufacture. It does not cover
damage caused by accident, misuse or
being used in a manner not in accordance
with the Instruction Book. Similarly, this
motor guarantee does not cover freight or
any other costs incurred in making a claim.
If a fault should develop with the motor
after the period covered by the 12 Month
Replacement Guarantee, please call
Power Drive Bench Mixer
®
Planetary
®
Planetary Mixmaster®
Sunbeam Customer Service on the number
listed below or send a written claim to
Sunbeam at the address listed below.
On receipt of your claim, Sunbeam will
advise you on how to obtain a replacement
motor if your motor is defective.
Alternatively, you can return the Cafe
®
Series
Planetary Mixmaster® Power
Drive Bench Mixer to any of Sunbeam’s
authorised service centres, together with
your receipt. The service centre will examine
the motor and if it is faulty or defective, the
motor will be replaced free of charge.
For a complete list of Sunbeam’s authorised
service centres visit our website or call:
Sunbeam Corporation Ltd.
Australia
www.sunbeam.com.au
1300 881 861
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Sunbeam Corporation Ltd.
New Zealand
www.sunbeam.co.nz
0800 786 232
Level 6, Building 5, Central Park
660-670 Great South Road
Greenlane, Auckland
In Australia, the benefits given to you by
this guarantee are in addition to your other
rights and remedies under any laws which
relate to the appliance.
Our goods come with guarantees that
cannot be excluded under the Australian
Consumer Law and under the New Zealand
Consumer Guarantees Act. In Australia you
are entitled to a replacement or refund for
a major failure and for compensation for
any other reasonably 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.
In New Zealand, depending on the nature
of the goods, you may have various rights
under the Consumer Guarantees Act 1993
and this 12 Month Replacement Guarantee
does not affect such rights. You agree that
this Act will not apply where you acquire, or
hold yourself out as acquiring, our goods for
the purposes of a business.
IMPORTANT NOTE
Sunbeam agrees to replace the motor in
the event of the motor developing a fault or
defect, within the four years after the
12 Month Replacement Guarantee.
As your Cafe Series
Power Drive Bench Mixer needs to be
assessed at a Sunbeam authorised service
centre, it will not be accepted through retail
stores.
If using the Cafe Series
Mixmaster
commercial use this motor guarantee is
limited to 12 months from the date of
purchase.
®
Planetary Mixmaster®
®
®
Power Drive Bench Mixer for
Planetary
12 Month 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).
Should you experience any difficulties with your product
during the warranty period, please contact our customer
service line for advice on 1300 881 861 in Australia,
or 0800 786 232 in New Zealand.
Alternatively, you can send a written claim to Sunbeam
to:
Australia
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
New Zealand
Level 6, Building 5, Central Park
660-670 Great South Road
Greenlane, Auckland
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 MySunbeam
account on our website and send a copy of your original
receipt to Sunbeam.
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 .
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 service
line for advice on 1300 881 861 in Australia,
or 0800 786 232 in New Zealand.
Need help with your appliance?
Contact our customer service team or visit
our website for information and tips on
getting the most from your appliance.
In Australia
Visit www.sunbeam.com.au
Or call 1300 881 861
In New Zealand
Visit www.sunbeam.co.nz
Or call 0800 786 232
is a registered trademark.
‘Cafe Series’ logo and words are registered trademarks of
Sunbeam Corporation.
‘Mixmaster’ is a registered trademark of Sunbeam
Corporation.
‘Scapemaster’ is a trademark of Sunbeam Corporation.
Made in China. Designed and engineered in Australia.
Due to minor changes in design or otherwise, the product
may differ from the one shown in this leaflet.