Sunbeam Mixer MX1000 User Manual

®
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.  
05/13  
 

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