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The eject button releases beaters or dough hooks for easy cleaning.
Sunbeam's 3-way beating action rotates the bowl and beaters for thorough mixing and aeration.
The head and beaters are positioned off-centre to the bowl for easier ingredient addition.
The head tilts back and locks securely for easy removal of bowls and attachments.
3.5 and 1.6 litre bowls are ideal for mixing large or small quantities.
The glass bowls, beaters and dough hooks are dishwasher safe for easy cleaning.
Beaters specially designed for optimum mixing and aeration.
Heavy duty steel dough hooks for kneading dough and heavy mixtures.
12 speed electronic torque control motor maintains selected speed regardless of mixing load.
Keep the mixer secure on the bench top during use.
Describes solid fats suitable for general use and specific recipes.
Explains butter composition, uses, and clarifies clarified butter.
Details yeast as a raising agent, its growth conditions, and types.
Provides common ingredient substitutions for recipes.
Provides hints for accurate measurement of wet and dry ingredients.
Emphasizes care in measuring raising agents like bicarbonate of soda.
Tips for measuring grated cheese and soft breadcrumbs.
Suggests measuring fats and oils by cutting or weighing.
Instructions for activating dry yeast with warm milk, sugar, and water.
Steps for adding ingredients to the mixer and initial dough preparation.
Advice on adding interest to breads and creating glazes.
Answers common questions about dough consistency and troubleshooting.
Explains common causes for cakes shrinking, not rising, sinking, etc.
Discusses causes of heavy, close cake texture like too much fat or sugar.
Explains why fruit sinks in cakes, e.g., mixture too soft or not enough flour.
Provides methods for sponge making, including whole egg and separated egg techniques.
Instructions and tips for making Swiss Rolls, including spreading and rolling.
General tips for using milk and margarine/butter in baking recipes.
Recipe for a basic white loaf, including ingredients and step-by-step instructions.
Recipe variation for making breadsticks from the basic white loaf dough.
Recipe variation for making bread rolls from the basic white loaf dough.
Recipe for sesame rolls using the basic white loaf dough.
Recipe for a sultana loaf, including ingredients and instructions.
Recipe for a plaited sweet loaf with glaze instructions.
Recipe for Chelsa buns, including shaping, rising, and baking.
Recipe for a wholemeal loaf with ingredients and mixing method.
Recipe for a basic butter cake with ingredients and mixing method.
Recipe for an upsidedown peach cake, a variation of the butter cake.
Variations for a cake batter with lemon/orange rind and poppy seeds.
Recipe variation for adding coffee flavour and a crumble topping.
Instructions for incorporating melted chocolate into a cake batter.
Method for creating a marble effect cake with different coloured batters.
Instructions for adding fresh or canned berries to a cake batter.
Recipe for a vanilla bean sponge cake with detailed mixing and baking instructions.
Recipe for a fluffy butter frosting with ingredients and mixing steps.
Recipe for a simple glaze icing made with sugar, water, and gelatine.
Recipe for royal icing suitable for fruit cakes, including mixing and handling.
Recipe for crepes with filling suggestions.
Recipe for a cinnamon and apple tea ring, including dough, filling, and glaze.
A variation of the tea ring recipe for making an apple fruit loaf.
Recipe for a carrot, prune, and sultana cake with cream cheese frosting.
Recipe for a fritter batter for coating fruit or vegetables before frying.
Recipe for making mayonnaise using egg yolks, mustard, and oil.
Recipe for choux pastry puffs, including baking and filling instructions.
Provides recipes for white sauce, salmon, asparagus, and mushroom fillings.
Recipe for a sweet pastry cream filling for puffs.
Recipe for sweet crepes with serving suggestions.
Recipe for waffles, including variations and serving suggestions.
Recipe for a rich hazelnut and cashew torte with chocolate topping.
Recipe for pavlova, detailing meringue preparation and baking.
Recipe for a strawberry mousse, including preparation and chilling.
Recipe for fluffy pikelets, suitable for freezing and serving with toppings.
Recipe for cookies coated in cornflakes, baked until golden.
Recipe for meringues, including piping and baking instructions.
Recipe for chocolate chip cookies with peanuts and optional M&M's.
Recipe for quick cupcakes, including variations and serving suggestions.
Instructions for decorating cupcakes to resemble butterfly cakes.
Recipe for homemade marshmallows, including cutting and coating.
Instructions for making rocky road with nuts, dried fruit, and marshmallows.
Recipe for nougat with almonds, honey, and liquid glucose.
Recipe for hot cross buns, including dough, crosses, and glaze.
Recipe for festive shortbread, including shaping and baking.
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