Manual (pdf) - Sunbeam

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34 Kids Treats continued Marshmallows Makes24 2 tablespoons gelatine ½ cup cold water 2 cups sugar 1 cup boiling water pink food colouring (optional) ¾ cup light toasted desiccated coconut 1.Sprinkle gelatine over cold water and mix to combine. 2. Place sugar and boiling water in a large saucepan. Stir constantly, over low heat until the sugar has dissolved. Bring mixture to the boil and stir through gelatine mixture until dissolved. Boil uncovered, for 10 minutes. Cool to room temperature. 2.Place syrup and a few drops of food colouring into the large bowl. Mix on VERY HIGH (12) for about 10 minutes, or until very thick and creamy. 3.Pour mixture into a chilled 20cm x 30cm lamington tin. Refrigerate until firm. 4.Cut marshmallow into squares with a wet knife. Toss in toasted coconut. Serving suggestion: Marshmallows are great served in hot chocolates or coffee. They are a yummy treat for the kids and can be used to make rocky road. Rocky Road: Place mixed nuts, dried fruit, marshmallows and melted chocolate into a large bowl; mix until well combined. Spread mixture onto a greased and lined tray, and refrigerate until set. Nougat 2 cups sugar 1 cup liquid glucose ¼ cup honey Pinch of salt ¼ cup water 2 egg whites 1 teaspoon vanilla 40g butter, melted 100g blanched almonds, lightly toasted 1. Grease and line a 28cm x 18cm lamington tin. 2. Place sugar, glucose, honey, salt and water in a saucepan. Stir over low heat until sugar is dissolved then bring to the boil. Cook for 20 minutes until mixture forms a hard ball when tested in a small amount of water. Be sure not to discolour. 3. Place egg whites in the large bowl, and beat on VERY HIGH (12), until firm peaks form. Reduce speed to HIGH (7-8) and pour 1 cup of hot syrup slowly into the egg whites. Continue beating until mixture is thick and holds its shape. 4. Continue boiling remaining syrup until brittle threads form when tested in a small amount of cold water. 5. Pour a little of the remaining syrup into meringue while beating on HIGH (7). Continue beating until very thick. Add the butter and nuts, continue beating while pouring in the last remaining syrup, let run until it is combined. 6. Spoon into prepared tin and refrigerate until firm. 7. Turn out onto a board and with a sharp knife, cut into squares. Note: Liquid glucose can be bought from health food stores or pharmacies.
Special Occasions Christmas Cake 2¼ cups raisins, chopped 3 cups sultanas 1 ¾ cups currants 1½ cups glace figs, chopped ½ cup glace cherries, halved ¹/ ³ cup golden syrup ½ cup brandy 250ml olive oil 1 cup firmly packed soft brown sugar 5 eggs 1¼ cups plain flour 1 teaspoon mixed spice 2 tablespoons brandy, extra 1.Combine dried fruit, syrup and brandy in a bowl; mix well. Cover, and stand overnight. 2.Preheat oven to 150°C. Grease and line base and sides of a 19cm square cake tin with 3 layers of baking paper. 3.Place oil and sugar in the large bowl and beat on HIGH (7-9) until well combined. Add eggs one at a time, beating well between each addition. Add fruit mixture, flour and mixed spice, and beat on LOW (1-2) until well combined. 4.Spread mixture into prepared tin and bake for about 4 hours or until cooked when tested with a knife. 5.Remove cake from oven and brush with extra brandy. Cover tin with foil, and leave to cool in tin upside down. Festive Shortbread 250g butter 2 tablespoons maple syrup ¹/ ³ cup caster sugar 2 cups plain flour ½ cup corn flour 100g choc melts, melted 1.Preheat oven to 200°C. Grease two baking trays and line with baking paper. 2.Place the butter, syrup and sugar in the large bowl and beat on MEDIUM (4-6) until combined. 3.Add the combined, sifted flours and mix on LOW (2-3) until well combined. 4.Turn the dough out onto a floured surface and lightly knead to combine. Press dough out to a 2cm thickness and using your favourite festive cutter, cut into shapes. TIP: In very hot weather you may want to chill your dough for 10 minutes in the refrigerator. 5.Place shapes onto prepared trays and bake for about 12 minutes or until just golden. Cool on trays. 6.Decorate with melted chocolate. 35
Page 1: MIXMASTER ® Bench Mixer Instructio
Page 4 and 5: 2 Sunbeam’s Safety Precautions SA
Page 6 and 7: 4 Features of your Café Series ®
Page 8 and 9: 6 Using your Café Series ® Mixmas
Page 10 and 11: 8 Using your Café Series ® Mixmas
Page 12 and 13: 10 Mixing guide Please keep in mind
Page 14 and 15: 12 Care and cleaning Before cleanin
Page 16 and 17: 14 Lets talk ingredients continued
Page 18 and 19: Step 1: Preparing the yeast For the
Page 20 and 21: 18 Helpful hints for better cake ma
Page 22 and 23: 20 Recipes - Baking Tips • Goats
Page 24 and 25: 22 Baking continued Plaited sweet l
Page 26 and 27: 24 Baking continued Variations to t
Page 28 and 29: 26 Brunch, Lunchtime and Afternoon
Page 30 and 31: 28 Pre-Dinner Nibbles Fillings for
Page 32 and 33: 30 After dinner continued Hazelnut
Page 34 and 35: 32 Kids Treats Fluffy Pikelets Make
Page 38 and 39: The Sunbeam 5 Year Motor Guarantee
Page 40: Need help with your appliance? Cont

Manual (pdf) - Sunbeam

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