Planetary Mixmaster
The Master One
User Guide
MXM5000
®
MXM5000_19EM1.indd 1 9/2/19 3:18 PM
Contents
Sunbeam’s Safety Precautions
Sunbeam’s Safety Precautions 1
Features of your Planetary Mixmaster® 2
Using your Planetary Mixmaster® 4
Safety Mechanisms 6
Mixing Guide 7
Oven Temperature Guide 8
SAFETY PRECAUTIONS FOR YOUR SUNBEAM
PLANETARY MIXMASTER® BENCH MIXER.
• Never remove the scraper beater, beater, whisk or
dough hook when the appliance is in operation.
• Ensure fingers are kept well away from moving
beater, whisk or dough hook.
• Ensure that the bowl is secured and locked onto
the base of the Planetary Mixmaster® Bench
Mixer before commencing mixing.
• Do not unlock or remove the mixing bowl from the
base of the Planetary Mixmaster® Bench Mixer
whilst in use.
Care and Cleaning 8
Troubleshooting Guide 9
Making a Successful Dough 10
Recipes 13
Important Instructions - retain for future use
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.
• Switch off the appliance and disconnect from supply
before changing accessories or approaching parts
that move in use.
• Never tilt back the head of the Planetary
Mixmaster® Bench Mixer whilst the appliance is
in operation.
• When using extremely heavy loads the appliance
should not be operated for more than 3 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 use an appliance for any purpose other than
its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang over
the edge of a table or bench top or touch any hot
surface.
• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
damaged in any manner. If damage is suspected,
return the appliance to the nearest Sunbeam
Appointed Service Centre for examination, repair
or adjustment.
• For additional protection, Sunbeam recommend
the use of a residual current device (RCD)
with a tripping current not exceeding 30mA in
the electrical circuit supplying power to your
appliances.
• Do not immerse the appliance in water or any other
liquid unless recommended.
• This appliance is intended to be used in household
and similar applications such as: staff kitchen areas
in shops, offices and other working environments;
farm houses; by clients in hotels, motels and other
residential type environments; bed and breakfast
type environments.
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.
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Features of your Planetary Mixmaster® Bench Mixer Features of your Planetary Mixmaster® Bench Mixer
A. 850W motor
Powerful motor.
A
B
E
C
D
B. Planetary mixing action
Enables the mixing attachment (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.
C. Stainless steel mixing bowl
The 5L mixing bowl is ideal for mixing large
or small quantities of ingredients.
D. Speed control dial with 8 variable
settings
The combination of 8 electronic speeds and
a powerful torque control motor ensures
superior mixing control and maintains
speed.
E. Lever for head release
The lever activates the head release
of the mixer. It tilts upwards and locks
securely into position to allow easy
insertion and removal of the mixing bowl
and attachments. The in-built safety
feature ensures that the mixer only starts
when the mixer head is tilted downwards
and securely locked in. Lifting the mixer
head during the mixing process will
automatically cut power to the motor.
F. Beater
Provides maximum aeration for creaming
butter and sugar, and is also ideal for
mixing heavy cake mixes.
G. Scraper Beater
Perfect for combining ingredients and
simultaneously scrapes the sides and
the bottom of the mixing bowl, virtually
eliminating hand-scraping and batter
build-up on the blade.
H. Stainless steel Whisk
Perfect for aerating, whisking egg whites,
whipping cream.
I. Dough Hook
Takes the hard work out of kneading dough
and other heavy mixtures.
G
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IF H
Using your Planetary Mixmaster® Bench Mixer Using your Planetary Mixmaster® Bench Mixer
Before using your Planetary Mixmaster®
Bench Mixer
Before using your Planetary Mixmaster®
Bench Mixer for the first time, remove any
packaging material and promotional labels
or tags. It is recommended to wash the
mixing bowl, beater, scraper beater, whisk,
dough hook, splash guard and pouring
chute in warm soapy water with a soft
cloth. Rinse and dry thoroughly.
Set-up
Before assembling your Planetary
Mixmaster® 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. Turn the lever to release the head of the
mixer. Ease the mixer head backwards
until it locks into its tilt position (Fig. 1).
2. Select the desired attachment
depending on the mixing task to be
performed:
Figure 1
– Beater for creaming butter
and sugar, plus mixing heavy
cake mixes.
– Whisk for aerating, whisking
egg whites, whipping cream.
– Dough Hook for kneading
dough and other heavy
mixtures.
– Scraper Beater for smaller
amounts of mixture or for
faster creaming of butter and
sugar. Also great for folding
ingredients
3. Attach the selected
mixing attachment on to the mixing
shaft. Align the groove in the top of
the attachment into the locking pin on
the mixing shaft. Push the attachment
upwards over the locking pin and turn
anti-clockwise until securely locked in.
(Fig 2).
2.
.
4. Place the bowl on the base. 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. Add ingredients to the mixing bowl.
6. Turn the lever whilst pushing the head
of the mixer down. (Fig. 4)
Figure 3
Figure 5
7. Plug the power cord into a 230/240 Volt
AC power outlet.
8. Turn the speed control dial clockwise to
commence mixing (Fig. 5). Please refer
to the mixing guide on page 7.
Warning: Switch off the appliance and
disconnect from supply before changing
accessories or approaching parts that
move in use.
9. When mixing is complete, turn the
speed control dial anti-clockwise to the
‘O’ position.
11. Turn the lever to release the head of the
mixer until it is locked into the tilt back
position (see Fig1. page 4).
12. To remove the mixing attachment, push
it upwards, turn it clockwise, then pull it
downwards.
13. Once the use of the mixer is over,
unplug the cord from the power outlet.
Figure 4
Figure 2
Note: Be sure the attachment is locked
firmly in place.
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Safety Mechanisms
Mixing Guide
Thermo cut-off – temperature overload
The mixer is equipped with a self-resetting
safety device which safeguards against
overheating the motor with excessive
loads. If overheating occurs, the mixer
will automatically activate the overheating
protection device and switch itself off.
Switch the mixer off and unplug it from the
power point. Release the mixer head and
tilt it back until it is locked into the tilt back
position. Let the mixer rest for 30 min.
Electronic protection cut-out
If the mixing load is too heavy for
the selected speed and prevents the
attachment from rotating, the mixer will
cut-out to prevent damage to the unit.
Unplug the mixer and remove some of the
mixture from the bowl, working in batches.
Note: When using extremely heavy loads
the appliance should not be operated for
more than 3 minutes. This does not apply
to the recipes detailed in this booklet.
Mixer head safety mechanism
The mixer head must be locked down or the
motor will not operate. If the mixer head is
tilted upwards during operation, the mixer
will automatically stop. This is a safety
mechanism to avoid injury.
Please keep in mind that the various mixing tasks and related speeds, listed in the table
below, may vary slightly from recipe to recipe. Please refer to it regularly as you develop
your understanding of how different ingredients interact when mixing.
SPEED SETTING RANGE MIXING TASK
SLOW
1
LOW
2
MEDIUM
3
HIGH
4-5
VERY HIGH
6-8
Hints & Tips
For most recipes, it is better to begin
your mixing on a slower speed until the
ingredients begin combining, then move
to the appropriate speed range for the
particular task.
Generally, there is not one set speed for
an entire recipe. You will need to change
the speed of the mixer depending on what
stage of the recipe you are working on. This
is communicated in the recipe section.
KNEADING
Doughs (pastry, bread, scones etc.)
FOLDING
Combining or initial mixing of ingredients
Folding
LIGHT MIXING
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 building up a recipe that requires
the addition of dry ingredients, such as
flour, slow the speed down whilst these
ingredients are being added to avoid a
snow storm effect. Once the additional
ingredients begin combining then slowly
increase to the appropriate speed for the
particular mixing task.
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Oven Temperature Guide
For your information, the following temperature settings are included as a guide.
DESCRIPTION OF OVEN
TEMPERATURES
Very Low 120 250 ½
Low 140-150 300 1-2
Moderately Low 160 325 3
Moderate
Moderately hot 200 400 6
Hot 220 425 8
Very Hot 240 475 9
Note: If using fan forced ovens be sure to turn the temperature down by 20°C.
Please refer to your oven manufactures instruction guide Also check recipes at the
back of this booklet.
Degrees Celcius °C Degrees Farenheit °F Gas Mark
180 350
Care and Cleaning
Before cleaning your Sunbeam Planetary
Mixmaster®, ensure that the power is
turned off at the power outlet, then remove
the plug. Wipe over the outside area of the
Planetary Mixmaster® 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, scraper beater, 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 Planetary Mixmaster® are tolerant
to dishwasher use. These include the
stainless steel mixing bowl, scraper beater,
beater, whisk and dough hook.
Note: Place only on the top rack of the
dishwasher.
Maintenance Service
Your Sunbeam Planetary Mixmaster®
should be regularly checked. After
approximately four years of domestic use,
the grease in the gear compartment should
be examined. We suggest at that time you
send the mixer to your nearest Sunbeam
Appliance Service Centre to ensure
efficient, correct servicing.
Storage
Keep your Sunbeam Planetary Mixmaster®
Bench Mixer in a convenient position on
your kitchen bench ready for use at all
times. Place the scraper beater, beater,
whisk, dough hook, splash guard and
pouring spout in the mixing bowl as storage
of these attachments in a drawer with other
kitchen equipment may cause damage.
Note: Never wind the power cord around
the mixer after use as the warmth from
the motor may cause damage to the
power cord.
Troubleshooting Guide
Problem Possible Cause What to do
Motor will not start. Motor is over-heated.
Mixer head is not
locked down properly.
4
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.
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.
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.
Switch the mixer off and unplug it from
the power point. Release the mixer
head and tilt it back until it is locked
into the tilt back position. Let the mixer
rest for 30 min to allow the motor to
cool.
Try mixing in batches and do not
operate for more than 3 mins as this
may cause over heating'
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.
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Making a Successful Dough
Making a Successful Dough
Measuring Ingredients
Careful and correct measurement of all
ingredients is essential for recipe success
(particularly when baking). Australian
Standard Metric cup and spoon measures
are used in all recipes in the book. All cup
and spoon measurements should be level.
• One metric tablespoon is equal to
20mls.
• One metric teaspoon is equal to 5mls.
• One liquid cup measurement is equal to
250mls.
• All eggs used in our recipes are extra
large (59g) eggs, unless otherwise
specified.
The following are some hints on measuring
ingredients.
When measuring wet ingredients, always
use a measuring jug or if measuring
small quantities, use a standard metric
measuring spoon. Place the measuring
jug on a level surface and check the
measurement at eye level.
When measuring dry ingredients, always
use a standard metric measuring cup or
standard metric measuring spoon. Shake
gently to ensure there are no air pockets
and level the surface with a knife or metal.
Never tap the cup on the bench or pack in
the ingredients (unless specified); this will
give an inaccurate measurement.
Note: crush any lumps, particularly in
bicarbonate of soda or sugar before
measuring.
When measuring other ingredients,
always weigh in grams using metric scales.
To ensure an accurate reading, always
remember to “tare” the scales back to zero
with the empty container before adding any
food.
Tips for substituting Ingredients
• Unsalted butter is best for cake baking,
however it can be substituted with
salted butter or margarine if necessary.
Margarine may slightly alter the texture
of the final result.
• Self raising flour = plain flour + baking
powder (1 cup self raising flour = 1
cup plain flour + 2 teaspoons baking
powder)
• 1 cup plain flour + 1 teaspoon baking
powder = ½ cup plain flour + ½ cup self
raising flour
• When substituting wheat flour with
gluten free flour, the best results are
usually achieved in recipes that have a
small amount of flour.
• Commercial baking powders can
contain wheat starch. If you are
allergic to wheat, you can make your
own. Baking powder = 1 teaspoon
bicarbonate of soda + 2 teaspoons
cream of tartar
• Icing sugar mixture can contain wheat
starch (this prevents it going lumpy). If
you have a gluten intolerance, pure icing
sugar can be used instead.
• Sultanas can be substituted with equal
measure of another dried fruit (best if
they are chopped to size).
• Golden syrup can be substituted with
equal measure of treacle or molasses
• 1 cup buttermilk = 1 cup fresh milk + 2
teaspoons vinegar or lemon juice.
• Milk can be substituted with soy milk.
It can sometimes also be replaced
with fruit juice acting as the liquid
component.
• 7g dry yeast (1 sachet) = 15g
compressed yeast
Preparing the dough
1. Insert dough hook (refer to page 4).
Place the dry ingredients into the bowl
and lock the bowl onto the base.
2. Turn the speed dial to slow speed
(1), and gradually add the liquid
ingredients (including the pre-prepared
yeast mixture) to the bowl. When the
ingredients start to form a ball, stop
the mixer and use a rubber or plastic
to scrape down the sides of the bowl if
necessary.
3. Knead on slow speed (1) 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.
Note: When mixing dough it is
recommended that no more than 1300g
flour and 750g water are mixed in one
batch. Do not operate the mixer under
this load for longer than two minutes
continuously and allow the mixer to rest
before continuing.
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.
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Making a Successful Dough
Recipes
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 require more moisture/liquid, especially on warm or
humid days. Add more water, a drop at a time, until a smooth ball/dough is reached.
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.
Choc-Hazelnut Pancakes
Makes: 16 - 18
4 cups plain flour
3 ¾ cups buttermilk
¾ cup caster sugar
3 eggs
Butter, for frying
Hazelnut spread and roasted hazelnuts, to
serve
1. Place the flour, buttermilk, sugar and
eggs in the Stainless Steel Mixing Bowl.
Using the whisk attachment mix on low
speed.
2. Melt butter in a large frypan over
medium heat. Spoon ¹/4 cup of batter
into the pan and cook until bubbles
begin to appear on the surface. Flip
pancake and cook for a minute. Repeat
with remaining batter.
3. Serve pancakes with hazelnut spread
and roasted hazelnuts.
Honey, Cranberry and Pistachio Nougat
Makes: approximately 24 pieces
2 sheets edible rice paper
2 ½ cups caster sugar
½ cup honey
¹⁄³ cup water
500g liquid glucose
2 egg whites
1 ½ cups pistachios, toasted
½ cup dried cranberries
1. Lightly grease a 20cm square cake pan.
Line base of the pan with 1 sheet of rice
paper, trimming to fit.
2. Combine sugar, honey, water and
glucose in a medium saucepan. Stir
over medium heat until sugar dissolves.
Bring to boil, do not stir after this point.
Using a candy thermometer cook until
mixture reaches 140°C. Immediately
remove from heat.
3. Place egg whites in the Stainless
Steel Mixing Bowl. Using the whisk
attachment whip egg whites on very
high speed until stiff peaks form.
Reduce to medium speed and slowly
add the sugar syrup in a thin, steady
stream. Once all the sugar syrup has
been added continue beating for a
further minute. Add the pistachios and
cranberries.
4. Quickly spoon into prepared pan. Top
with the remaining sheet of rice paper
and gently press to flatten.
5. Set aside to cool at room temperature
for 6 hours or until set. Remove from
pan and cut into small squares to serve.
Tip: A spoon dipped in hot water will help
spread the nougat.
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Recipes
Recipes
Coconut Marshmallows
Makes: approximately 16 pieces
1 cup cold water
⅓ cup powdered gelatine
4 cups caster sugar
2 cups water
2 teaspoons lemon juice
2 cups shredded coconut, lightly toasted
1. Combine cold water and gelatine. Set
aside.
2. Combine sugar and water in a medium
saucepan over medium heat. Stir
constantly until all sugar has dissolved.
Bring to the boil. Add gelatine and
simmer uncovered for 20 minutes. Cool
to room temperature.
3. Transfer sugar mixture to the Stainless
Steel Mixing Bowl. Add lemon juice.
Using the whisk beat on low speed
gradually increasing to very high speed
over 15 minutes. Mixture should be very
thick and hold its shape.
4. Rinse a 20cm x 30cm lamington pan
with cold water, do not dry. Spread
marshmallow mixture into pan. Sprinkle
with enough coconut to cover the surface.
Set aside to cool at room temperature for
3 hours or until set. Cut marshmallow
into squares. Toss in coconut before
serving.
Apple Tea Cake
Serves: 8-10
125g butter, room temperature
½ cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 ½ cups plain flour
⅓ cup milk
2 green apples, peeled, cored, thinly sliced
2 teaspoons raw sugar
½ teaspoon ground cinnamon
¼ cup apricot jam, warmed
1. Preheat oven to 160°C. Grease and line a
22cm spring form cake pan with baking
paper.
2. Place butter, sugar and vanilla in the
Stainless Steel Mixing Bowl. Using the
beater attachment mix on medium speed
until light and creamy. Add eggs, making
sure to beat well after each addition.
3. Reduce to low speed and add flour and
milk, mixing until combined. Pour into
prepared pan.
4. Arrange apples over cake batter. 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.
Remove from pan. Place on wire rack to
cool.
Pear and Chocolate Cake
Serves: 8-10
150g butter, chopped
150g dark chocolate, chopped 5 eggs,
separated
1 cup caster sugar
⅓ cup crème fraiche
½ cup almond meal
¾ cup cocoa powder
400g can pears in syrup, drained, rinsed
1. Preheat oven to 180ºC. Grease and line a
22cm spring form cake pan with baking
paper.
2. Place butter and chocolate in a large
heatproof bowl over a saucepan of
simmering water. Melt butter and
chocolate until smooth.
3. Place egg whites in the Stainless Steel
Mixing Bowl. Using the whisk attachment
whip egg whites on high speed until
stiff peaks form. Remove from bowl. Set
aside.
4. Place egg yolks in the Stainless Steel
Mixing Bowl. Using the whisk attachment
whip egg yolks and sugar on high speed
until light and pale.
5. Reduce to low speed and slowly add
chocolate mixture and creme fraiche.
On low speed sift over almond meal and
cocoa powder, mix until just combined.
6. Fold through egg whites in three batches.
Gently pour into prepared pan. Arrange
pears over mixture. Bake for 40 minutes
or until firm and cooked when tested.
Allow to cool in pan for 10 minutes. Place
on wire rack to cool.
White Chocolate Layered Butter Cake
Serves: 8-10
185g butter, room temperature
1 ¾ cups caster sugar
1 ½ teaspoons vanilla extract
4 eggs
1 ½ cups plain flour
¾ cup self-rising flour
¾ cup milk
¾ teaspoon baking soda
1. Preheat oven to 160°C. Grease and line a
23cm cake pan with baking paper.
2. Place butter, sugar and vanilla in the
Stainless Steel Mixing Bowl. Using the
beater attachment, beat on medium
speed until light and creamy. Add eggs
one at a time, making sure to beat well
after each addition.
3. Add flours, milk and baking soda. Mix on
low speed until just combined.
4. Pour into prepared pan .Bake for about
1 ½ hours or until cooked when tested.
Stand in pan for 5 minutes. Place on wire
rack to cool.
5. When cool, split cake horizontally into 3
even sized disks. Layer and cover with
white chocolate ganache.
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Recipes
Recipes
White Chocolate Ganache
Makes: 2 ½ cups
1 cup thickened cream
600g white chocolate, chopped
1. Bring cream to boil in a medium
saucepan and immediately remove from
heat.
2. Place chocolate in cream. Stir until
smooth. Cover and refrigerate, stirring
occasionally until spreadable consistency.
Chocolate Chocoholic Cake
Serves: 10-12
185g butter, room temperature
2 ¼ cups caster sugar
1 ½ cups water
¼ cup cocoa powder
¾ teaspoon baking soda
2 ¼ cups self-rising flour
3 eggs
1. Preheat oven to 180°C. Grease and line a
22cm cake pan with baking paper.
2. Combine butter, sugar, water, cocoa and
baking soda in a large saucepan. Stir over
medium heat without boiling until sugar
has dissolved and butter is melted. Bring
to boil then reduce heat to low. Simmer
uncovered for 4 minutes. Allow to cool.
3. Pour sugar mixture and flour into the
Stainless Steel Mixing Bowl. Using the
beater attachment beat on low speed
until combined.
4. Increase to medium speed. Add eggs one
at a time, making sure to beat well after
each addition.
5. Pour into prepared pan. Bake for about 1
hour or until cooked when tested. Stand
in pan for 5 minutes. Place on wire rack
to cool. Top with rich fudge frosting.
Rich Fudge Frosting
Makes: 2 cups
180g butter, chopped
1 cup caster sugar
⅔ cup water
3 cups icing sugar
½ cup cocoa powder
1. Combine butter, sugar and water in
a small saucepan. Stir over low heat,
without boiling, until sugar dissolves.
2. Place icing sugar and cocoa powder in
the Stainless Steel Mixing Bowl. Using the
beater on low speed mix until combined.
Add butter mixture and mix until smooth.
3. Cover and refrigerate for 20 minutes or
until frosting is cool and thickens. Beat
with a wooden spoon until spreadable.
Almond Meringue Cake with Mascarpone
Cream
Serves: 6-8
6 egg whites
1 ½ cups caster sugar
½ cup almond meal
250g tub mascarpone cream
220g dark chocolate, melted
1. Preheat oven to 160°C. Line 3 baking
trays with baking paper and draw a 20cm
circle on each piece of baking paper.
2. Place egg whites in the Stainless
Steel Mixing Bowl. Using the whisk
attachment, whip on very high speed
while gradually adding sugar until stiff
peaks form. Add almond meal mixing
until well combined.
3. Divide mixture into three batches and
spread evenly over circles marked on
baking paper. Bake for 40 minutes or
until crisp. Allow to cool in oven.
4. Place mascarpone in the Stainless
Steel Mixing Bowl. Using the beater
attachment, mix on medium speed mix
until smooth. Gradually add melted
chocolate and mix until well combined.
5. Sandwich meringues together with
chocolate mascarpone cream. Serve.
Sour Cream Lemon Cake
Serves: 10-12
250g butter, room temperature
2 ½ cups caster sugar
6 eggs
300ml sour cream
¼ cup lemon juice
2 tablespoons lemon zest
3 cups plain flour
½ teaspoon baking powder
½ teaspoon salt
1. Preheat oven to 180°C. Grease and line a
24cm cake pan with baking paper.
2. Place butter and sugar in the Stainless
Steel Mixing Bowl. Using the beater
attachment, mix on medium speed beat
until light and creamy. Add eggs one at a
time, making sure to beat well after each
addition.
3. Reduce to low speed. Add sour cream,
lemon juice and zest. Sift over flour,
baking powder and salt. Gently fold
mixture until well combined.
4. Pour into prepared pan. Bake for 1 hour
and 20 minutes or until cooked when
tested. Allow cake to cool in the pan for
15 minutes. Place on wire rack to cool.
5. Once cake has cooled, cover with lemon
buttercream icing.
Lemon Buttercream Icing
Makes: 2 cups
250g butter, room temperature
4 cups icing sugar
2 tablespoons lemon juice
2 tablespoons lemon zest
½ teaspoon salt
1. Place butter and icing sugar in the
Stainless Steel Mixing Bowl. Using the
beater attachment, mix on medium speed
gradually increasing to high speed. Mix
until light and fluffy.
2. Add lemon juice, zest and salt. Mix until
combined.
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Recipes
Recipes
Sour Cherry Crumb Cake
Serves: 10-12
Topping:
80g butter, chopped
¾ cup plain flour
¼ cup brown sugar
¼ cup caster sugar
¼ teaspoon ground cinnamon
Cake:
160g butter, room temperature
¾ cup caster sugar
1 teaspoon vanilla extract
2 eggs
1 ½ cups plain flour
¼ cup buttermilk
1 teaspoon baking powder
700g jar poached cherries, drained
1. Preheat oven to 180°C. Grease and line a
20cm square slice pan with baking paper.
2. Topping: In a large bowl combine butter,
flour, sugars and cinnamon. Rub with
fingers until a chunky crumb has formed.
Set aside.
3. Cake: Place butter, sugar and vanilla in
the Stainless Steel Mixing Bowl. Using
the beater attachment on medium speed
mix until light and creamy. Add eggs one
at a time, making sure to beat well after
each addition.
4. Reduce to low speed. Add flour,
buttermilk and baking powder. Continue
to mix on low speed until combined.
5. Pour into prepared pan. Cover with
cherries. Sprinkle topping mixture over
top of cake. Bake for 1 hour or until
cooked when tested. Place on wire rack
to cool.
Tip: Topping can be done using a food
processor.
Flourless Orange Syrup Cake
Serves: 16-20
6 small oranges
6 eggs
2 cup caster sugar
6 cups almond meal
2 teaspoon baking powder Syrup:
¾ cup caster sugar
1 cup orange juice
2 tablespoon orange zest
1. Preheat oven to 170°C. Grease and line a
22cm spring form cake pan with baking
paper.
2. Place oranges in a medium saucepan
and cover with water. Place over medium
heat and bring to a simmer until oranges
are tender, about 30-40 minutes. Drain
and allow to cool. Roughly chop oranges,
discarding the seeds.
3. Using a food processor, process oranges
until smooth.
4. Place eggs and sugar in the Stainless
Steel Mixing Bowl. Using the whisk
attachment whip on high speed until eggs
are pale and have doubled in size.
5. Reduce to low speed, add remaining
ingredients to the bowl, and whisk until
just combined.
6. Pour into prepared pan. Bake for 1 hour
or until cooked when tested. Place on
wire rack to cool.
7. Syrup: Place sugar, juice and zest in
a medium sauce pan and bring to a
simmer. Stir constantly until sugar has
dissolved and the syrup has thickened.
Drizzle over cake. Serve.
Lemon Melting Moments
Makes: 12 approximately
250g butter, room temperature
½ cup icing sugar
1 teaspoon vanilla extract
2 cups plain flour
½ cup custard powder
2 teaspoons lemon zest
Filling:
80g butter, room temperature
1 ¼ cups icing sugar
1 tablespoon lemon zest
2 teaspoons lemon juice
1. Preheat oven to 160°C. Grease and line 2
baking trays with baking paper.
2. Place butter, sugar and vanilla in the
Stainless Steel Mixing Bowl. Using the
beater attachment mix on medium speed
until light and creamy.
3. Reduce to low speed, add remaining
ingredients, mixing until well combined.
4. Roll mixture into tablespoon-sized balls.
Place on prepared trays and gently press
down with a back of a fork. Bake for
15-20 minutes or until cooked. Place on
wire rack to cool.
5. Filling: Place all ingredients in the
Stainless Steel Mixing Bowl. Using the
beater attachment on high speed mix
until light and fluffy.
6. Once the cookies are fully cooled,
sandwich together with icing. Serve.
Easy Chocolate Cookies
Makes: 30 approximately
170g butter, room temperature
1 ¼ cups caster sugar
1 egg
1 ½ cups plain flour
¾ cup cocoa powder
1 ¼ teaspoons baking powder
250g dark chocolate chips
1 teaspoon salt
1. Preheat oven to 180°C. Grease and line
two baking trays with baking paper.
2. Place butter and sugar in the Stainless
Steel Mixing Bowl. Using the beater
attachment mix on medium speed until
light and creamy. Add egg and mix until
well combined.
3. Reduce to low speed, add remaining
ingredients, mixing until well combined.
4. Stir through chocolate chips and salt.
5. Roll mixture into tablespoon sized balls.
Place on prepared trays and gently press
down. Bake for 12-15 minutes or until
cooked. Place on wire rack to cool.
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MXM5000_19EM1.indd 18-19 9/2/19 3:18 PM
Recipes Recipes
White Chocolate Caramel Cookies
Makes: 60 approximately
250g butter, room temperature
1 cup brown sugar
2 tablespoon golden syrup
2 tablespoon milk
4 cups plain flour
4 teaspoons baking powder
500g white chocolate chips
1. Preheat oven to 180°C. Grease and line
two baking trays with baking paper.
2. Place butter and sugar in the Stainless
Steel Mixing Bowl. Using the beater
attachment mix on medium speed until
light and creamy. Add golden syrup and
milk mixing until combined.
3. Add remaining ingredients. Reduce to low
speed mixing until well combined.
4. Roll mixture into tablespoon sized balls.
Place on prepared trays and gently press
down with the back of a fork. Bake for 15
minutes or until cooked. Place on wire
rack to cool.
Golden Syrup Walnut Scrolls
Makes: 12 each
100g butter, chopped
2 ¼ cups self-rising flour
1 tablespoon caster sugar
⅔ cup milk
1 egg
1 cup walnuts, chopped
½ cup slivered almonds
⅓ cup brown sugar
1 teaspoon ground cinnamon
¼ cup golden syrup
1. Preheat oven to 200°C. Lightly grease a
19cm x 29cm slice pan.
2. Place flour, sugar and half of the butter
in the Stainless Steel Mixing Bowl. Using
the beater attachment on low speed mix
until well combined. Add milk and egg.
3. Using the dough hook knead on speed (1)
until a sticky dough has formed.
4. Turn dough out onto a floured work
surface and roll into a 30 x 40cm
rectangle.
5. Sprinkle with walnuts, almonds, brown
sugar and cinnamon. Dot with remaining
butter. Roll dough tightly lengthways to
form a log. Trim ends and cut into 12
pieces.
6. Place cut side down in prepared pan.
Bake for 25 minutes or until cooked.
Place on wire rack to cool. Drizzle with
golden syrup. Serve.
Sticky Date Cake
Serves: 12-16
400g pitted dates, chopped
⅔ cup boiling water
3 teaspoons baking powder
250g butter, room temperature
2 cups brown sugar
4 eggs
3 cups plain flour
½ cup milk
1. Preheat oven to 180°C. Grease and line
two 20cm cake pan with baking paper.
2. Place the dates, water and baking
powder in a small bowl. Set aside for 10
minutes.
3. Place butter and sugar in the Stainless
Steel Mixing Bowl. Using the beater
attachment on medium speed mix until
light and creamy. Add eggs one at a
time, making sure to beat well after each
addition.
4. Add flour, milk and date mixture. Reduce
to low speed mixing until well combined.
5. Pour into prepared pan. Bake for 40
minutes or until cooked when tested.
Serve warm with toffee sauce.
Toffee Sauce
Makes: 3 cups
300g butter, chopped
1 ½ cups thickened cream
1 ½ cups firmly packed brown sugar
1. Place all ingredients in a small
saucepan. Stir over medium heat until
melted and combined. Simmer for 3
minutes. Pour over sticky date pudding.
Cheese Biscuits
Makes: 80 approximately
400g butter, room temperature
1 ½ cups grated parmesan cheese
1 ½ cups grated Swiss cheese
6 eggs
4 cups plain flour
1 ½ teaspoons cayenne pepper
1 tablespoon rock salt
1. Preheat oven to 180°C. Grease and line
two large baking trays with baking paper.
2. Place butter and cheeses in the Stainless
Steel Mixing Bowl. Using the beater
attachment on medium speed mix until
well combined. Add eggs one at a time,
making sure to beat well after each
addition.
3. Reduce to low speed. Add flour and
cayenne pepper mixing until well
combined.
4. Use a rolling pin, roll out dough until ½
cm thick. Using a 4cm cutter cut dough
and place onto prepared trays. Sprinkle
with rock salt.
5. Bake for 10 minutes or until cooked.
Place on wire rack to cool.
Tip: This sauce is also great over vanilla
ice-cream.
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Recipes Recipes
Corn Fritters
Makes: 12 approximately
750g frozen corn kernels, defrosted
3 eggs
1 red chilli, finely chopped
1 red onion, finely chopped
1 cup plain flour
2 tablespoons freshly chopped coriander
leaves
1 ½ teaspoons baking soda
Salt and freshly ground black pepper, to
taste
Butter, for cooking
1. Place all ingredients in the Stainless
Steel Mixing Bowl. Using the beater
attachment on low speed mix until just
incorporated. Season to taste with salt
and pepper.
2. Melt butter in a large frypan over medium
heat. Add ¼ cup of batter to pan and
cook for 2 minutes on each side or until
cooked. Repeat with remaining mixture.
Serve hot.
Fetta and Spinach Scrolls
Makes: 12 each
4 cups self-raising flour
2 tablespoons caster sugar
100g butter, chopped
1 ½ cups milk
2 eggs
500g frozen spinach, thawed
2 cups pizza cheese
100g feta cheese, crumbled
1. Preheat oven to 200°C. Lightly grease a
19cm x 29cm slice pan.
2. Place flour, sugar and half of the butter
in the Stainless Steel Mixing Bowl. Using
the beater attachment on low speed, mix
until well combined. Add milk and egg.
3. Using the dough hook knead on slow
speed (1) until a sticky dough has formed.
4. Divide dough into half and put onto a
clean floured work surface. Roll into two
30 x 40cm regtangles.
5. Sprinkle with spinach and cheeses. Dot
with remaining butter. Roll dough tightly
lengthways to form a log. Trim ends and
cut each roll into 12 pieces.
6. Place cut side down on prepared pans.
Bake for 25 minutes or until cooked when
tested. Place on wire rack to cool.
Cheesy Garlic Bread
Makes: 1 loaf
1 ½ cups warm water
1 ½ tablespoons caster sugar
4 teaspoons dry yeast
2 ½ cups plain flour
1 ½ tablespoons olive oil
1 teaspoon salt
4 cloves garlic, crushed
40g butter, room temperature
¾ cup cup grated cheddar cheese
½ cup grated parmesan cheese
1. Lightly coat a baking tray with flour.
2. In a medium bowl combine water, sugar
and yeast. Set aside until mixture begins
to foam.
3. Place flour, oil, salt and yeast mixture in
the Stainless Steel Mixing Bowl. Using
the dough hook on slow speed (1), knead
for 5 minutes or until dough is soft and
silky.
4. Add garlic, butter and cheeses to the
dough and knead on slow speed (1) for 2
minutes.
5. Roll into a log. Place on prepared baking
tray and cover. Place in a warm area for
40 minutes or until doubled in size.
6. Preheat oven to 180°C. Bake dough for
30 minutes or until golden brown and
cooked when tested. Place on wire rack
to cool.
Rosemary, Olive and Sea Salt
Focaccia Bread
Makes: 2 loaves
1 ½ cups warm water
1 ¼ tablespoons caster sugar
3 teaspoons dry yeast
4 cups plain flour
¾ cup olive oil
3 teaspoons salt
¾ cup kalamata olives
3 tablespoons fresh rosemary leaves
1 ¼ tablespoons sea salt
1. In a medium bowl combine water, sugar
and yeast. Set aside until mixture begins
to foam.
2. Place flour, half of the olive oil, salt and
yeast mixture in the Stainless Steel
Mixing Bowl. Using the dough hook
knead on slow speed (1) for 2 minutes
or until dough forms a ball. Continue to
knead for a further 8 minutes.
3. Place dough in a lightly greased bowl,
cover. Place in a warm area for 40
minutes or until doubled in size.
4. Preheat oven to 180°C. Grease and line
two baking trays with baking paper.
5. Punch down dough. Cut dough in half. On
a lightly floured surface roll dough into a
30cm circle. Place on prepared trays.
6. Press finger tips into the dough to form
indents. Pour over remaining oil and
scatter with olives, rosemary and sea
salt. Bake for 30 minutes or until golden
and cooked when tested. Serve warm or
cold.
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Recipes Warranty
Basic Pizza Dough
Makes: 4 large pizzas
2 ½ cups warm water
4 teaspoons dry yeast
2 teaspoons caster sugar
4 cups plain flour
4 tablespoons olive oil
1 teaspoon salt
1. Combine the water, yeast and sugar in
a jug. Set aside until mixture begins to
foam.
2. Place flour, oil, salt and yeast mixture in
the Stainless Steel Mixing Bowl. Using
the dough hook knead on slow speed (1)
for 2 minutes or mixture forms a ball.
Continue to knead on slow speed (1) for a
further 8 minutes.
3. Place dough in a lightly greased bowl,
cover. Place in a warm area for 40
minutes or until doubled in size.
4. Punch down dough. Cut dough into four
equal pieces.
5. Take one piece of dough and roll on a
lightly floured surface into a rough round.
Place on a lightly greased pizza tray and
stretch the dough to fit the tray. Repeat
with remaining dough. Cover; allow to
stand for 20-30 minutes. Top as desired.
Supreme Pizza
Makes: 2 large pizzas
1 quantity basic pizza dough
¼ cup pizza sauce
2 cups pizza cheese
¼ cup chopped fresh basil
¼ cup pitted kalamata olives
1 small red capsicum, thinly sliced
½ red onion, thinly sliced
100g button mushrooms, thinly sliced
100g shaved ham, torn
Salt and freshly ground black pepper, to
taste
1. Prepare basic pizza dough according to
recipe.
2. Preheat oven to 180°C.
3. Spread pizza sauce over bases. Sprinkle
with half of the cheese. Top with
remaining ingredients and sprinkle with
remaining cheese.
4. Cook pizza for about 15 minutes or until
bases are golden and cheese has melted.
Season to taste with salt and pepper.
Serve.
Tip: if you prefer a thick pizza crust, use
this dough quantity to make 1 pizza.
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MXM5000_19EM1.indd 24-25 9/2/19 3:18 PM
Need help with your appliance?
Contact our Customer Care Team or
visit our website for information and tips
on getting the most from your appliance.
AUSTRALIA
Visit:
Phone:
Mail:
NEW ZEALAND
Visit:
Phone:
Mail:
MADE IN CHINA TO
SUNBEAM’S
SPECIFICATION
www.sunbeam.com.au
1300 881 861
Units 5 & 6, 13 Lord Street,
Botany NSW 2019
www.sunbeam.co.nz
0800 786 232
Level 6, Building 5, Central Park,
660–670 Great South Road,
Greenlane, Auckland
APPROVED BY
APPROPRIATE
ELECTRICAL REGULATORY
AUTHORITIES
2019
Sunbeam Corporation PTY LTD | ACN 000 006 771
Sunbeam is a registered trade mark.
Sunbeam is a division of Newell Brands.
Due to continued product improvements,
product illustrations and photographs in this User Guide
may differ slightly from the actual product.
MXM5000_19EM1 GCDS-SUN754338-LD
MXM5000_19EM1.indd 26 9/2/19 3:18 PM
07/19
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