®
Fiesta Folding Mixmaster
Foldable benchtop mixer
with convenient storage lid
Instruction Booklet
MX1000
MX1000K
MX1000P
Please read these instructions carefully
and retain for future reference.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR SUNBEAM
BENChTOP MIxER.
• Switch off the appliance and disconnect from
supply before changing accessories or approaching • Never tilt back the head of the Mixmaster®
• Should you be using a spatula during mixing,
ensure that the spatula is kept well away from
moving beaters and whisks.
parts that move in use.
• Ensure fingers are kept well away from moving
beaters and whisks.
benchtop mixer whilst the appliance is in
operation.
• The Mixmaster® benchtop mixer must be switched
off and unplugged before any cleaning.
• Only use the supplied mixing bowl.
• Do not restrain the mixer bowl while rotating.
• Turn the Mixmaster® benchtop mixer off and raise
the head before removing the mixing bowl.
• Ensure long hair is tied back and young children
are not near moving bowl.
• Do not remove the mixing bowl from the base of the
Mixmaster® benchtop mixer whilst mixer is in use.
• When using extremely heavy loads the appliance
should not be operated for more than 2 minutes.
This does not apply to any of the recipes in this
booklet.
Sunbeam is very safety conscious when designing
and manufacturing consumer products, but it is
essential that the product user also exercise care
when using an electrical appliance. Listed below are
precautions which are essential for the safe use of an
electrical appliance:
• 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.
• 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.
• 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.
• 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 persons
(including children) with reduced physical, sensory • Do not immerse the appliance in water or any
or mental capabilities, or lack of experience
and knowledge, unless they have been given
supervision or instruction concerning use of the
appliance by a person responsible for their safety.
• Children should be supervised to ensure that they
do not play with the appliance.
• The temperature of accessible surfaces may be
high when the appliance is operating.
• Never leave an appliance unattended while
in use.
other liquid unless recommended.
• Appliances are not intended to be operated by
means of an external timer or separate remote
control system.
• 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,
Ensure the above safety precautions are understood.
1
Features of your Sunbeam Fiesta
Folding Mixmaster® benchtop mixer
Attachment eject button
The eject button effortlessly releases the beaters or
whisks for easy cleaning.
Off-centre head and beaters
The head of the Mixmaster® benchtop mixer and
beaters are positioned off-centre to the bowl to
make it easier to add ingredients during mixing.
Stainless steel mixing bowl
3.5 litre mixing bowl is ideal for mixing ingredients
and can be used as a separate bowl.
Dishwasher safe
The stainless bowl, stainless steel beaters and
whisks are dishwasher safe for easy cleaning.
Plastic spatula
2
Stainless steel beaters
Specially designed for optimum mixing and
of butters and sugar, cake mixes or cookie
dough.
Stainless steel whisks
Ideal for whisking eggs and cream.
Tilt back head
The head of the benchtop mixer tilts
back to allow for easy removal of mixing bowl
and attachments. Press the button a second
time to rotate the head prior to storage.
6 speed control dial
Select from 1-6 speeds to suit your recipe.
Folding button
The folding button allows you to easily fold
the unit into a compact size and cover with
convenient storage lid.
NOTE: ensure speed control dial is on '0' before
pressing the Folding button
3
Using your Fiesta Folding
benchtop mixer
Before using your Fiesta Folding Mixmaster®
benchtop mixer
3.Place the grey turntable into position in the
area where the bowl sits.
1.Remove the storage lid. Lift the arm
connected to the base in an upward
position. The mixer base arm will lock into
this position. See Figure 1.
4.Select the desired attachments depending
on the mixing task to be performed;
– Beaters for creaming butter and
sugar, mixing cake mixes. Whisks
for whisking cream and egg
whites.
5.Insert selected attachment.
Note: Each beater is for a specific location.
The beater with the drive button is to be
closer to the edge of the bowl.
The whisks can be inserted in either location.
See Figure. 3
Figure 1
2.Rotate the head of the mixer in an anti-
clockwise position until it is in place.
The mixer head will lock into the first
position.
Figure 3
Note: Be sure both beaters click firmly in
place, you may need to twist the attachments
slightly to engage them in position prior to
pushing them into place.
Figure 2
4
Using your Fiesta Folding benchtop mixer (continued)
5.Place mixing bowl onto grey turntable.
Using your Mixmaster® benchtop mixer
6.Press ‘press to lift & rotate for storage’
button to lower the head with the selected
attachments (either, beaters or whisk) in
place, into the mixing bowl.
1.With the speed control dial in the 'O'
position, plug the power cord into a
230-240 volt power outlet.
2.Use the speed control dial to select your
mixing speed. Clearly marked instructions
for correct mixing speeds for each type of
mixture are shown above the speed control
dial.
See Figures 4 & 5.
Tip: Start mixing at slow speeds and increase
speed gradually to prevent ingredients
splashing out of the mixing bowl.
When adding dry ingredients, particularly
flour, lower the speed temporarily until
ingredients are combined.
Figure 4
Figure 5
5
Using your Fiesta Folding benchtop mixer (continued)
3.When mixing is complete, turn the speed
control dial to the 'O' position and unplug
the cord from the power outlet.
4.Press in ‘press to lift & rotate for storage’
button and ease the benchtop mixer head
back until the mixer head is locked into
the tilt back position.
5.To remove the particular attachments
(either beaters or whisk), place fingers
loosely around the attachments and hold
down the attachment ‘eject button’ see
Figure 6.
Figure 6
6
Storing your Fiesta Folding
benchtop mixer
1.'Turn dial to '0' press the 'press to lift &
rotate for storage' button and rotate the
head of the mixer in an anti-clockwise
position until it is folded down.
3.Place storage lid over mixer for easy
storage.
Figure 3
Figure 1
2.Press the 'press to fold mixer' button and
fold the mixer arm down on to the base of
the mixer.
Figure 2
7
Mixing Guide
Please keep in mind that the various mixing
tasks and related speeds, listed in the table
below, may vary slightly from recipe to recipe.
Please refer to it regularly as you develop
your understanding of how different
ingredients interact when mixing.
SPEED SETTING RANGE MIXING TASK
1.
FOLDING
2.3.4
LIGHT MIXING
CREAMING & BEATING
WHIPPING & WHISKING
5.6
NOTES: For most recipes, it is better to begin
your mixing on a slower speed until the
ingredients begin combining, then move to
the appropriate speed range for the particular
task.
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 extra ingredients begin combining
then slowly increase to the appropriate speed
for the particular mixing task.
Generally there is no one set speed for an
entire recipe. You will need to change the
speed of the Fiesta Folding Mixmaster®®
benchtop mixer depending on what stage
of the recipe you are working on. This is
communicated in the recipe section.
8
Oven Temperature Guide
For your information, the following temperature settings are included as a guide.
These settings may need to be adjusted to suit the individual range.
Thermostat Settings
DESCRIPTION OF
OVEN TEMPERATURES
Degrees Celcius °C
Degrees Farenheit °F
Gas Mark
Very Slow
120
250
½
Slow
140-150
160
300
325
350
400
425
475
1-2
3
Moderately Slow
Moderate
Moderately hot
Hot
180
4
200
6
220
8
Very Hot
240
9
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.
9
Care and Cleaning
Before cleaning your Fiesta Folding
Mixmaster® benchtop mixer, ensure the
power is turned off at the power outlet, then
remove the plug.
Wipe over the outside area of the mixer and
turntable with a dampened cloth and polish
with a soft dry cloth. Wipe any excess food
particles from the power cord. Wash the
mixing bowl, beaters and whisks in warm
soapy water or dishwasher. Wipe dry after
washing.
Storage
Keep your Fiesta Folding Mixmaster®
conveniently in the cupboard with the storage
lid on. This will keep the mixer clean and
dust free. A velcro strap is attached to the
cord to help with cord management.
Place the beaters and whisks into the bowl
for easy storage.
Note: Never wind the power cord around the
motor after use as the warmth of the motor
may cause damage to the power cord.
10
Cookery Tips for Best Results
1. Before starting, read the recipe
completely.
2. Refrigerated ingredients, i.e. butter and
eggs should be at room temperature before
mixing begins. Set these ingredients out
ahead of time.
3. Before starting your recipe preheat oven to
baking temperature recommended in the
recipe.
4. Assemble all ingredients and utensils near
the mixer.
5. To eliminate the possibility of shells or
deteriorated/off eggs in your recipe, break
eggs into a separate container first, then
add to the mixture.
6. When mixing egg whites, be sure the
bowls and beaters are thoroughly cleaned
and dried as even the smallest amount of
oil on beaters or bowl may cause the egg
whites not to aerate.
8. Do not overbeat. Be careful that you only
mix/blend mixtures for the recommended
time specified in your recipe. Fold in
dry ingredients only until just combined.
Always use the low speed. At any stage
of mixing, over beating can cause
toughness, coarse texture, lack of
rising or excessive shrinkage. Climatic
conditions, seasonal temperature
changes, temperature of ingredients and
their texture variation from area to area
all play a part in the required mixing
time and the results achieved.
9. All recipes have been kitchen tested,
but should you find it necessary to
vary the ingredients or the size of the
tin etc. allow for a variation in cooking
time. Always test for baked foods before
removing from the oven or the cooking
appliance.
10. During mixing, ingredients may splash to
the sides of the bowl. To scrape the bowl,
turn the beaters and bowl Control Dial
to the ‘0’ position and using a plastic or
rubber spatula, scrape the bowl. NEVER
USE A KNIFE, METAL SPOON OR
7. Always start mixing at slow speeds.
Gradually increase to the recommended
speed as stated in the recipe.
FORK, as this may cause damage to the
beaters and bowl. A light scraping after
the addition of each ingredient assists in
achieving efficient mixing.
11
Recipes
Classic Sponge Cake
Serves: 8
4 eggs
Buttermilk Pancakes
1 cup self-raising flour
2 tablespoons caster sugar
½ teaspoon bicarbonate soda
1 cup buttermilk
2 tablespoons vegetable oil
1 egg, lightly beaten
60g butter, melted
¾ cup caster sugar
1 cup wheaten cornflour
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
Whipped cream and jam, to serve
Butter, for cooking
1.Preheat oven to 180˚C. Grease and line
two 22cm round cake pans.
1.Sift dry ingredients into the mixing bowl.
Add all the other ingredients to the bowl.
Using the beater attachments beat on
Speed 2 until well combined.
2.Heat a large non-stick frying pan over
medium heat. Melt a little butter in the
pan and pour ¼ cup of mixture at a time.
Flip pancakes when bubbles rise to the
surface and they are golden underneath.
Cook until golden on other side. Remove
from pan and keep warm. Repeat with
remaining batter.
2.Place eggs in bowl. Using the whisk
attachments, whip eggs on Speed 6
until thick and creamy, about 5 minutes.
Continue beating, gradually adding the
sugar until dissolved.
3.Sift cornflour, cream of tartar and
bicarbonate of soda twice onto baking
paper. Sift into egg mixture and use a large
metal spoon to fold until combined.
4.Divide mixture evenly among cake pans.
Bake for about 20 minutes or until cooked
through.
3.Serve pancakes with maple syrup.
5.Turn cakes immediately onto a prepared
rack.
6.Serve cool sponges sandwiched together
with whipped cream and jam. Dust with
icing sugar.
12
Recipes (continued)
Basic Butter Cake
Best Ever Banana Cake
125g butter, room temperature
½ cup caster sugar
2 teaspoons vanilla extract
2 eggs
175g butter, room temperature
1 cup caster sugar
1 teaspoon vanilla extract
3 eggs
2 ¼ cups self-raising flour
¾ cup milk
400g mashed bananas
½ cup shredded coconut
1 ¾ cup self-raising flour
1 teaspoon bicarbonate of soda
1.Preheat oven to 180˚C. Grease and line a
20cm round cake pan.
¹⁄ cup milk
2.Place all ingredients in the bowl. Using
the beater attachments beat on Speed 2
until combined. Increase to Speed 5. Beat
for a further 4-5 minutes or until light and
fluffy.
3.Pour mixture into prepared pan. Bake for
about 1 hour or until a skewer inserted into
the centre comes out clean. Stand cake
for 5 minutes then turn onto a wire rack to
cool.
³
TOPPING:
75g butter, melted
¾ cup maple syrup
¾ cup shredded coconut, toasted
1.Preheat oven to 180˚C. Grease a 28cm
fluted ring pan.
2.Using the beater attachments on Speed 5,
beat cream the butter and sugar together
until light and fluffy. Add vanilla essence
and beat a further 1 minute.
Variations:
- Dark Chocolate Butter Cake: Increase the
total amount of eggs to five. Add ¾ cup of
good quality cocoa to the finished mixture.
Gently fold to combine. Cook as per above
instructions.
- Lemon Butter Cake: Add 1 tablespoon of
lemon juice and 2 tablespoons of lemon
rind to the finished mixture. Gently fold to
combine. Cook as per above instructions.
- Orange Butter Cake: Add 1 tablespoon of
orange juice and 2 tablespoons of orange
rind to the finished mixture. Gently fold to
combine. Cook as per above instructions.
3.Reduce Speed to 3. Add eggs one at a
time and beat until well combined.
4.Using a wooden spoon, fold through the
mashed banana and coconut.
5.Sift the flour and bicarbonate of soda
together and fold through the banana mix
alternately with the milk.
6.Spoon into prepared pan and bake for 30
to 35 minutes or until golden brown and
slightly pulling away from the sides of the
pan. Turn out onto a wire rack to cool.
TOPPING
1.Combine the butter, syrup and toasted
coconut together and pour over the cake
whilst still warm.
2.Serve with double dollop cream.
13
Recipes (continued)
Carrot and Date Cake
Lemon Ginger Cake
1 ½ cups brown sugar
¾ cup vegetable oil
3 eggs
Makes: 1 cake
3 cups plain flour
½ cup crystalized ginger
2 teaspoons ground ginger
2 tablespoons lemon zest
1 teaspoon baking soda
1 teaspoon salt
250g butter, room temperature
2 cups caster sugar
6 eggs
1 ½ cups plain flour
1 ½ teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
2 cm piece of fresh ginger, grated
2 ½ cups grated carrot
½ chopped dried dates
½ cup shredded coconut
¹⁄ cup lemon juice
³
Yoghurt Icing Glaze:
1 cup sour cream
½ cup vanilla yoghurt
1 ½ cups soft icing sugar
Grated rind of 1 lemon
1.Preheat oven to 180˚C. Grease a 12-cup
Bundt cake pan.
2.In a bowl combine flour, ginger, ginger
powder, lemon zest, baking soda and salt.
Set aside.
1.Preheat oven to 180˚C. Grease a fluted
ring cake pan or a 28cm spring form pan.
3.Using the beater attachments on Speed 4,
beat butter and sugar until light and fluffy,
about 4-5 minutes.
4.Add eggs one at a time, making sure to
beat well after each addition. Add lemon
juice.
5.Reduce speed to 2, add sour cream and
flour mixture. Mix until just combined.
6.Spoon mixture into prepared pan. Bake for
50 minutes or until cooked. Turn onto wire
rack to cool.
2.Using the beater attachments on Speed
3, beat sugar and oil for 2 minutes. Add
eggs one at a time beating well after each
addition.
3.Sift all dry ingredients together and then
fold through the ginger, carrot, dates and
coconut.
4.Combine the wet and dry ingredients
together and stir with a wooden spoon until
well combined.
5.Pour into pan and bake for 50 to 55
minutes. Turn out onto a wire rack to cool.
6.To make icing glaze – combine all
ingredients and pour over cooled cake.
14
Recipes (continued)
Raspberry and White Chocolate Cupcakes
Makes: 12 cupcakes
Date and Walnut Loaf
Makes: 1 loaf
1 ½ cups dates, chopped
1 cup rolled oats
125g butter, room temperature
1 cup caster sugar
1 ¼ cups boiling water
¼ cup maple syrup
3 eggs
1 ½ cups self-rising flour
¼ cup milk
1 cup frozen raspberries
¾ cup white chocolate chips
½ cup plain flour
1 ²⁄ cups plain flour
³
1 ½ cups walnuts, chopped
½ cup brown sugar
1 teaspoon bicarbonate soda
1.Preheat oven to 180˚C. Grease and line a
25cm x 12cm loaf pan.
1. Preheat oven to 180˚C. Lightly grease
12 x ½ cup capacity muffin pan.
2.Place dates and oats in a bowl. Cover with
hot boiling water. Set aside 10 minutes.
3. Using the beater attachments on Speed 3
beat all ingredients until just combined.
4.Spoon mixture into prepared pan. Bake for
50-55 minutes or until cooked through.
Turn onto a wire rack to cool.
2. Using the beater attachments on Speed 5
beat butter and sugar until light and fluffy,
about 4-5 minutes.
3. Reduce speed to 2, add eggs, self-raising
flour and milk. Continue to mix until
combined.
4. Add remaining ingredients. Beat until just
combined.
5. Spoon mixture into prepared pan. Bake for
20-25 minutes or until cooked, turn onto a
wire rack to cool.
15
Recipes (continued)
The Best Chocolate Brownies
Traditional Blondie's
Add half a cup of your favourite dried fruit or
nuts to this batter.
Add half a cup of your favourite dried fruit or
nuts to this batter.
Makes: 16 pieces
Makes: 16 pieces
115g butter, melted
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup plain flour
½ teaspoon salt
200g butter, melted
200g good-quality dark chocolate, melted
1 cup golden caster sugar
3 eggs
½ cup cocoa powder
¹⁄ cup plain flour
³
1.Preheat oven to 180˚C. Grease and line a
18cm x 28cm slice pan.
1.Preheat oven to 180˚C. Grease and line a
18cm x 28cm slice pan.
2.Using the whisk attachments on speed 4
whisk sugar and eggs until pale and fluffy.
Gently fold through melted chocolate and
butter.
3.Reduce speed to 2. Sift cocoa and flour
over mixture and mix until just combined.
2.Combine all ingredients. Using the beater
attachments on Speed 5, mix until just
combined.
3.Spoon mixture into prepared pan. Bake for
20-25 minutes or until cooked through.
Turn onto a wire rack to cool.
4.Spoon mixture into prepared pan. Bake for
20-25 minutes or until cooked through.
Turn onto a wire rack to cool.
16
Recipes (continued)
Spiced Carrot Cake
Makes: 1 cake
Chocolate Cake with Chocolate Ganache
Makes: 1 cake
2 cups grated carrot
2 cups self-rising flour
1 ½ cups brown sugar
1 cup vegetable oil
1 cup walnuts, chopped
1 tablespoon orange zest
2 teaspoons bicarbonate soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
4 eggs
115g dark chocolate, chopped
½ cup good quality cocoa powder
½ cup hot water
1 ¾ cups caster sugar
1 ¾ cups plain flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 eggs
2 egg yolks
170g butter, room temperature
1 cup buttermilk
ICING:
GANACHE:
250g cream cheese, room temperature
50g butter, room temperature
3 cups icing sugar
600g dark chocolate, chopped
1 cup thickened cream
1.Preheat oven to 180˚C. Grease and line a
23cm cake pan.
1.Preheat oven to 180˚C. Grease and line a
23cm cake pan.
2.Using the beater attachments on Speed
4 beat all the cake ingredients until just
combined.
3.Spoon mixture into prepared pan. Bake for
50-55 minutes or until cooked through.
Turn out onto a wire rack to cool.
2.In a heatproof bowl combine chocolate,
cocoa powder and hot water. Place over
a pan of simmering water. Add ½ cup of
sugar and continue to stir until dissolved.
Remove from heat. Set aside.
3.In a separate bowl sift flour, baking soda
and salt.
4.Using the beater attachments on Speed 4
beat eggs and egg yolks until combined.
Add remaining sugar and continue to beat
until light and fluffy.
4.ICING: Using the beater attachments on
Speed 4, beat cream cheese and butter
until light and fluffy. Gradually add icing
sugar over a 5 minute period.
5.On Speed 2, add chocolate mix and beat
until thoroughly combined. Add butter and
mix until incorporated. Add butter milk.
5.Cover top and sides of cooled cake with
icing. Serve.
6.On Speed 1, add flour mixture and fold
until just combined.
7.Spoon mixture into prepared pan. Bake for
20-25 minutes or until cooked through.
Allow cakes to cool in the pan for 10
minutes before turning out onto a wire rack
to cool.
17
Recipes (continued)
8.Ganache: Combine chocolate and cream
in a heat proof bowl. Place in microwave
and heat for 20 seconds intervals until
chocolate has melted and is smooth. Place
in refrigerator until firm.
Lemon Meringue Slice
Makes: approximately 16 pieces
2 packets plain sweet biscuits
125g butter, melted
395g can sweetened condensed milk
4 tablespoons lemon juice
2 tablespoons lemon zest
2 eggs, separated
9.Once firm; cover top and sides of cooled
cake with icing. Serve.
Chocolate Chip Cornflake Cookies
Makes: approximately 20 cookies
125g butter, room temperature
½ cup caster sugar
1 ½ cups shredded coconut
1.Preheat oven to 180˚C. Grease and line
18cm x 28cm lamington pan.
2.Place biscuits in the bowl of a food
processor and pulse until a fine crumb.
Add butter and continue to process until
combined.
3.Press crumb mixture into the base of the
prepared pan. Refrigerate for 30 minutes
or until firm.
4.In a bowl combine condensed milk, lemon
juice, zest and egg yolks. Pour over biscuit
base.
5.Using the whisk attachment whisk egg
whites on Speed 6 until soft peaks form.
Add sugar and continue to mix until
light and fluffy. On Speed 1 fold through
coconut and spread over lemon mixture.
Bake for 25 minutes or until golden. Allow
to cool in pan. Cut into squares. Serve.
²⁄ cup brown sugar
³
1 teaspoon vanilla extract
2 eggs
1 ¾ cups self-rising flour
1 ½ cornflakes, lightly crushed
1 cup dark chocolate chips
1.Preheat oven to 180˚C. Grease and line
two baking trays.
2.Using the beater attachments on Speed
5, beat butter, sugar and vanilla until pale
and fluffy.
3.Add eggs one at a time, making sure to
beat well after each addition.
4.Reduce speed to 1. Add flour, corn flakes
and chocolate chips to the mixture. Mix
until just combined.
5.Roll dough into 1 tablespoon sized balls.
Place on prepared tray and slightly flatten.
Bake for 15-20 minutes or until golden.
Allow to cool on tray for 5 minutes before
transferring to a wire rack to cool.
18
Frostings and Icings
Low-fat Cinnamon Tea Cake
Fluffy Butter Frostings
Serves: 8
100g butter, room temperature
4 cups pure icing sugar
60g reduced-fat dairy spread at room
temperature
¹⁄ cup milk
³
¹⁄ cup caster sugar
1 teaspoon vanilla extract
³
1 egg
1.Place all ingredients in a bowl. Using the
beater attachments, beat on Speed 2 until
smooth.
¾ cup self-raising flour
¼ cup milk
15g reduced-fat dairy spread, extra, melted
2 teaspoons caster sugar, extra
½ teaspoon ground cinnamon
Tip: Add a few drops of food colouring while
beating to achieve the desired colour.
1.Preheat oven to 180˚C. Grease and line a
20cm-round cake pan.
2.Using the beater attachment on Speed 3,
beat dairy spread and sugar until light and
fluffy. Add egg and milk, beating until
combined.
3.Sift flour over mixture. Reduce speed to
Speed 1 and mix until just combined.
Spoon batter into prepared pan and smooth
surface. Bake for about 20-25 minutes
or until a skewer inserted into the centre
comes out clean. Turn out onto a wire rack
to cool.
Glaze Icing
¼ cup caster sugar
¼ cup water
1 teaspoon powdered gelatin
1.Place all ingredients in a small saucepan.
Stir over low-medium heat until sugar has
just dissolved.
2.Brush warm on top of baked sweet goods.
Tip: Do not allow the mixture to boil. This will
de-activate the gelatin.
4.Brush top of cake with extra melted
spread. Sprinkle with sugar and cinnamon.
Serve.
19
Frostings and Icings (continued)
Whipped Dark Chocolate Ganache
200g dark chocolate, chopped
²⁄ cup thickened cream
³
1.Place chocolate and cream in a small
saucepan. Stir over low heat with a metal
spoon until smooth. Transfer to a bowl.
Cover and refrigerate for about 1 hour or
until spreadable.
2.Using the beater attachments, beat on
Speed 3 until light and pale in colour.
20
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.
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
Alternatively, you can send a written claim to
Sunbeam to:
• cover damage caused by:
-
power surges, power dips, voltage supply problems,
or use of the product on incorrect voltage;
Australia
Units 5 & 6, 13 Lord Street
-
servicing or modification of the product other than
by Sunbeam or an authorised Sunbeam service
centre;
Botany NSW 2019 Australia
New Zealand
26 Vestey Drive
-
-
use of the product with other accessories,
attachments, product supplies, parts or devices
that do not conform to Sunbeam specifications; or
Mt Wellington, Auckland New Zealand
exposure of the product to abnormally corrosive
conditions; or
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.
• extend beyond 3 months if the product is used
in commercial, industrial, educational or rental
applications.
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.
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.
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.
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.
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.
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
Or call 1300 881 861
In New Zealand
Or call 0800 786 232
is a registered trademark.
‘Mixmaster®’ is a trademark of Sunbeam Corporation.
Made in China.
Due to minor changes in design or otherwise,
the product may differ from the one shown in this leaflet.
© Copyright. Sunbeam Corporation Limited 2013.
ABN 45 000 006 771
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Unit 3, Building D
26 Vestey Drive
Mt Wellington Auckland
New Zealand
Sunbeam Corporation is a division of GUD Holdings Ltd.
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