Sunbeam Mixer JM3200 User Manual

BEATERMIX  
Hand Mixer  
INSTRUCTION/RECIPE BOOKLET.  
PLEASE READ THIS BOOK THOROUGHLY AND RETAIN FOR FUTURE REFERENCE.  
JM3200  
 
Features of your Beatermix.  
Ejection Button  
5 Speed Settings  
Boost Button  
Special  
‘V-Groove’  
Beaters  
High Power Motor.  
Provides adequate power for quick and easy  
mixing.  
Special ‘V-groove’ Beaters.  
Specially designed steel beaters provide  
maximum aeration and optimum mixing results.  
5–Speed Settings Plus Boost.  
Ejection Button.  
The quick release ejection button releases the  
beaters for easy cleaning.  
5–speed control provides a range of speeds for  
various mixing tasks. The Boost setting provides  
an extra burst of power for those extra tough-  
mixing tasks.  
3
 
Using your Beatermix.  
Before fitting the beaters ensure that the cord is  
unplugged from the power outlet and the speed  
switch is in the ‘0’ (off) position.  
4. Once you have finished mixing, turn the  
speed switch to the ‘0’ (off) position. Remove  
the beaters from the mixture and press the  
eject button firmly to release.  
1. Insert the beaters one at a time into the  
sockets, and push firmly until they click into  
position.  
Note: Never eject the beaters when the  
Beatermix is in operation.  
2. Insert the plug into the power outlet and turn  
the power on and place the beaters into the  
ingredients to be mixed.  
3. Select the desired speed setting from 1 to 5,  
depending on your mixing task. See Table 1  
for a mixing guide.  
Important: When mixing heavy mixtures do not  
1
2
operate for more than 2 / minutes at a time.  
Mixing Guide.  
Mixing Task  
Recommended Speed(s)  
Speed 1  
Folding/Light Blending  
Light Mixing  
Speed 2  
Speed 3  
Speed 4  
Mixing  
Creaming/Beating  
Whipping/Aerating  
Speed 5  
Table 1  
4
 
Mixing Tips.  
• For even and thorough mixing, slowly guide  
the beaters around the sides and through the  
centre of the bowl in the same direction. Do  
not overmix.  
• For best result always ensure that the beaters  
and mixing bowl are thoroughly clean and dry.  
• For maximum volume, beat egg whites at  
room temperature.  
• Always stop the mixer by moving the Speed  
control to the ‘0’ (off) position before raising  
the beaters out of the mixing bowl.  
• When adding ingredients or scraping the bowl,  
stop the mixer and rest it on it’s base with the  
bowl below the beaters to catch any mixture  
draining from the beaters.  
• When folding dry ingredients into delicate  
mixtures such as sponge cake, use Speed 1.  
Do not overmix.  
• Beat egg whites using Speed 5. Beating time  
can vary depending on the freshness of the  
eggs.  
Whipping Cream.  
• Thickened cream gives the best results.  
• For maximum volume use well chilled cream.  
For best results, chill the bowl and beaters  
before whipping.  
• Use a deeper bowl to prevent spatter. With the  
Beatermix start by mixing on Speed 2, than  
increase to Speed 4 or 5 as the cream thickens.  
• If intending to use the cream for piping, add  
approximately 2 teaspoons icing sugar per  
300ml of cream before mixing. This will help  
the cream hold it’s shape.  
Beating Egg Whites.  
• Separate the yolk and white carefully ensuring  
there is no yolk in the egg white. If some egg  
yolk is in the egg white, use the egg shell to  
scoop the yolk out.  
• Best results are achieved when using a glass or  
stainless steel mixing bowl. If using a plastic  
mixing bowl, rub the inside of the bowl with  
1
2
/ a lemon. (This helps remove any grease).  
Then wash and dry thoroughly.  
Care and Cleaning.  
Before cleaning your Beatermix , ensure that the  
speed switch is on the ‘0’ (off) position, and the  
cord has been removed from the power outlet.  
abrasive cleaners to clean the motor housing as  
these will scratch and damage the surface.  
Beaters  
Motor Housing.  
Wash the beaters in warm soapy water with a  
cloth or sponge. Rinse and dry thoroughly. Do  
not use scouring pads or abrasive cleaners. The  
beaters can also be placed in a dishwasher.  
Wipe the motor housing with a damp cloth.  
Do not immerse the motor housing in water or  
any other liquid. Do not use harsh detergents or  
Sunbeam is a registered trademark. Beatermix is a  
trademark of the Sunbeam Corporation. Made in China.  
Due to minor changes in design or otherwise, the product  
may differ from the one shown in this leaflet. Approved by  
the appropriate Electrical Regulatory Authorities. Backed  
by Sunbeam‘s 12 Month Replacement Guarantee and  
National Service Network.  
© Copyright. SUNBEAM CORPORATION LIMITED 2001.  
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771  
For more information or advice on any Sunbeam products,  
contact the Sunbeam Consumer Service Line on 1800 025 059  
in Australia. In New Zealand - contact the Sunbeam Office in  
Auckland on 09 912 0747.  
5
 
Recipes.  
Fluffy Pikelets  
Makes approx. 24  
Waffles  
Makes approx. 8  
1 cup self raising flour  
2 eggs, separated  
1
4
pinch salt  
/ cup caster sugar  
1
2
/ teaspoon bicarbonate of soda  
2 cups self raising flour  
1
2
2 tablespoons sugar  
1 egg  
1 / cups milk  
2 tablespoons hot water  
60g butter, melted  
1
2
/ cup sour milk (if fresh, add 1 teaspoon  
vinegar)  
60g butter, melted  
1. In a small mixing bowl, beat yolks and sugar  
together on speed 5 until sugar has dissolved.  
2. Add flour, milk and water and mix on speed 1  
until just combined.  
1. Combine flour, salt and soda in a small mixing  
bowl. Add sugar, egg and milk.  
2. On speed 1 mix until just combined. Increase  
to speed 3 and mix until well combined.  
4. Place tablespoons of mixture onto a hot, well  
greased frypan. Cook until bubbled, turn to  
brown other side.  
3. On speed 1, add melted butter and mix well.  
4. In a separate bowl, beat egg whites on speed  
5 until stiff. On speed 1, gently fold egg white  
foam through flour mixture. Add extra milk if  
mixture appears too thick.  
1
3
5. Spoon approximately / of mixture into a well  
Suggestion: Serve hot with jam and cream.  
greased hot waffle iron. Cook until golden  
brown.  
Crepes  
Makes approx. 6-8  
Suggestion: Serve with ice cream and caramel  
sauce.  
1
2
1 / cups plain flour  
pinch salt  
2 eggs  
Caramel Sauce:  
1
4
1 / cups milk  
In a small saucepan, gently heat 125g butter  
with 1 cup brown sugar until mixture becomes a  
thick syrup. Add 1 tablespoon cornflour  
dissolved in 1 cup water. Bring to the boil and  
1 tablespoon oil  
1. Combine flour and salt in a small mixing bowl.  
2. On speed 1, add combined eggs and milk  
gradually, mixing well to remove any lumps.  
Mix in oil and allow to stand for 1 hour before  
simmer 2 minutes. Remove from heat and stir in  
1
3
/ cup cream. Serve warm or cold.  
using.  
1
3
3. Grease heated skillet. Pour approximately /  
cup batter into pan for each crepe.  
4. Cook quickly until lightly browned, toss and  
brown other side. Serve as desired.  
Suggestion: Sprinkle with lemon juice and sugar.  
Roll and serve.  
6
 
Recipes.  
Buttercake  
Melt ‘N’ Mix Chocolate Cake  
1
125g butter or margarine, softened  
4
1 / cups self raising flour  
1
1
2
/ cup caster sugar  
4
/ cup cocoa  
2 eggs  
1 cup sugar  
2 cups self raising flour  
2 eggs, beaten  
1
4
/ cup milk  
125g butter, melted  
1
2
/ cup milk  
o
1. Pre-heat oven to 180 C. Grease and base line  
o
an 18cm round cake tin.  
1. Pre-heat oven to 190 C. Grease and line an  
2. In a large bowl, cream butter and sugar on  
speed 4 until light and creamy.  
3. Add eggs one at a time, beating well after  
each addition.  
18cm round cake tin.  
2. Sift dry ingredients into a small mixing bowl.  
Add eggs and milk and beat on speed 1 until  
just combined.  
4. Mix in flour and milk alternatively on speed 1  
until just combined. Do not overmix.  
5. Place into prepared tin and bake for 30-35  
minutes.  
3. Add melted butter gradually, mix on speed 5  
until well combined.  
4. Place into prepared tin and bake for  
approximately 30-35 minutes. Allow to cool  
and ice with chocolate icing when cold.  
Sponge Sandwich  
Chocolate icing:  
3 eggs, separated  
1
Place 2 tablespoons butter, 2 tablespoons cocoa  
and 2 tablespoons milk into a saucepan and  
bring to the boil. Mix in 2 cups icing sugar and a  
few drops vanilla essence.  
4
/ teaspoon salt  
3
4
/ cup caster sugar  
1 cup self raising flour  
1 tablespoons cornflour  
4 tablespoons warm milk  
2 tablespoon butter, melted  
Rich Chocolate Mousse  
125g dark chocolate  
3 tablespoons coffee liqueur  
1 egg, separated  
o
1. Pre-heat oven to 180 C. Grease and lightly  
flour two 18cm sandwich tins.  
2. In a clean bowl, beat egg whites with salt on  
speed 5 until stiff.  
3. Add yolks and mix evenly through on speed 1.  
4. Gradually add sugar, mixing well until thick  
and creamy on speed 3.  
5. On speed 1, gradually fold in flour, cornflour,  
milk and butter. Quickly pour into prepared  
tins.  
6. Bake for approximately 18-20 minutes. Cool.  
Decorate as desired.  
300ml thickened cream  
2 teaspoons caster sugar  
1 teaspoon vanilla essence  
extra whipped cream for decoration  
grated chocolate  
1. Melt chocolate with coffee liqueur over hot  
water. Add yolk and mix to combine.  
2. In a small mixing bowl, beat egg white until  
stiff on speed 1.  
3. In a separate bowl, beat cream, caster sugar  
and vanilla together on speed 5.  
4. On speed 1, gently fold chocolate mixture  
through cream, and then fold in the beaten  
egg white.  
7
 
Recipes.  
5. Pour into individual serving dishes., Allow to  
set in refrigerator.  
Quick Bernaise Sauce  
3 shallots, sliced  
6. When set, decorate with whipped cream and  
sprinkle with grated chocolate.  
1
4
/ cup Tarragon vinegar  
1 tablespoon white wine  
12 peppercorns  
1 bay leaf  
3 egg yolks  
375g butter, melted  
Pavlova  
4 egg whites, at room temperature  
pinch salt  
1 cup caster sugar  
1 tablespoon cornflour  
2 teaspoons lemon juice or vinegar  
1 teaspoon vanilla essence  
1. Place shallots, vinegar, wine, peppercorns and  
bay leaf into a small saucepan. Bring to the  
boil and simmer until reduced to one third,  
strain.  
2. On speed 5 whisk yolks over hot (not boiling)  
water, gradually adding reduced liquid until  
mixture begins to thicken.  
3. Gradually add butter in a thin stream into the  
thickened mixture beating well between  
additions. Sauce should become thick and  
creamy.  
o
1. Pre-heat oven to 110 C. Lightly grease baking  
tray or Pavlova plate and dust with cornflour.  
2. In a mixing bowl, beat egg whites and salt on  
speed 5 until stiff.  
3. On speed 5, gradually add sugar, beating  
constantly until stiff and glossy. On speed 1,  
add cornflour and mix until combined.  
4. Pile meringue mixture onto prepared tray or  
plate. If desired, shape a hollow in the centre  
to hold a filling.  
Serve warm over steak and vegetables.  
1
1
4
2
5. Bake until firm, approximately 1 / to 1 /  
hours. Turn heat off and allow to cool in  
the oven.  
6. When cool, decorate pavlova with fruit,  
custard or cream as desired.  
For individual meringues:  
Pipe meringue mixture on a slide lined with  
greaseproof paper and bake for approximately 1  
hour, until firm. Makes aproximately 30  
meringues.  
8
 

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