SUNBEAM MIXMASTER HERITAGE 2354 (01) PDF Document

When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to persons including the following:

1. READ ALL INSTRUCTIONS BEFORE USE.

2. To protect against risk of electrical shock, do not put mixer in water or other liquid.

3. Close supervision is necessary when this appliance is used by or near children or incapacitated persons.

4. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning. Turn the control dial to the OFF position before unplugging.

5. Avoid contacting moving parts. Keep hands, hair, clothing, as well as spatulas and other utensils away from beaters and dough hooks during operation to prevent personal injury and/or damage to the mixer.

6. Remove beaters, dough hooks and whisks from mixer before washing.

7. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is dropped or damaged in any manner.

8. Do not use outdoors or for commercial purposes.

9. Do not let cord hang over edge of table or counter or touch hot surfaces, including the stove.

10. The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock or injury.

11. Do not place mixer or bowls on or near a hot gas or electric burner, in a heated oven, including a microwave oven.

12. Do not use mixer for other than intended use.

13. Do not leave mixer unattended while it is operating.

14. Check that the control is OFF before plugging cord into wall outlet.

15. THIS PRODUCT IS INTENDED FOR HOUSEHOLD USE ONLY.

1. When mixing liquids, especially hot liquids, use a deep container or make small quantities at a time to reduce spillage, spattering and possibility of injury from burning.

2. Be certain to use the mixing bowl specified for your mixer model. It is designed to work in conjunction with the beaters and the turntable. Use of other bowls may result in poor mixing performance.

3. Do not place the mixing bowls in a microwave oven for use in cooking or reheating.

4. This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.

A. Mixer Head: Contains the powerful 350-watt motor.

B. Tilt-Release Button: Securely locks the mixer head in the up or down position.

C. Speed Control Dial: Twelve variable speeds for mixing versatility.

D. Attachment Eject Button: For easy release of beaters, whisks and dough hooks.

E. Beater Shaft Openings: Location where beaters, whisks or dough hooks are inserted.

F. Off-Center Mixing Head: This allows you to add ingredients easily while the mixer is running.

G. Soft-Grip Handle: For added comfort during mixing tasks.

H. Soft-Start Technology: Starts the motor slowly to help prevent splattering and allows better control.

I. Burst of Power® Button: Increases mixer speed to the maximum speed for tough mixing tasks.

J. Chrome Beaters: The V-groove design ensures superior mixing performance.

K. Dough Hooks: Ideal for kneading yeast breads and other doughs.

L. 3.8 Quart (3.6L) Stainless Steel Bowl.

Before preparing the mixer for use, be sure the speed control dial is in the OFF position and the electrical cord is unplugged. Be sure to wash the bowls and attachments before initial use.

The turntable may be adjusted depending on which bowl is used or for best mixing results. With the mixer head tilted back and the bowl in place, the clearance of the beaters can be checked. The beaters should just clear the bottom of the bowl.

To raise the mixer head, push the Tilt-Release Button and lift the Mixer Head. While the button is depressed, hold the handle to lift the head of the Stand Mixer back until it locks into position. Once it locks into place you can release the Tilt-Release Button. This position is for inserting or removing the attachments or the mixing bowls. To lower the mixer head, push the Tilt-Release Button again and with one hand, gently guide the mixer head back into locked position.

Note: Mixing bowls should be placed on a conventional oven, microwave oven, countertop or range top while hot. Bowls may break if placed on a cool or wet surface while hot.

The bowls should be centered on the turntable for proper mixing.

Select the attachments that are most appropriate for your mixing task. Your mixer may include Chrome Beaters, Whisks and Dough Hooks.

To insert the attachments, raise the Mixer Head and make sure the speed control is OFF and the cord is unplugged. The Beaters and Dough Hooks are designed for use in a specific socket. One attachment has a small cap, (the accessory with the cap goes in the socket on the right side) and the other has a plain end. This ensures that the beaters rotate away from the side of the bowl. Insert the attachment that has the cap on the shaft into the socket on the right side by referring to the Mixer Guide for Socket Position shown on the mixer head. Insert the other attachment into the socket on the left. The attachment with the cap on the shaft is intended for the right side opening (as you face the front of the mixer). If attachments are inserted into the wrong sockets, the ingredients will not be blended properly. You can feel the beaters or dough hooks snap into place. To remove, push down on the attachment eject button. If your beater attachments do not have a cap, it is not necessary to place the beaters in a specified opening.

The speed control dial is clearly marked with numbers from 1 to 12. Turn the control to OFF and for selecting your appropriate mixing speed, gently rotate the dial from OFF to the chosen mixing speed. Rotate the speed control dial in either a clockwise direction to increase mixing speed, or counter-clockwise to decrease mixing speed, to the desired setting.

The guide to mixer speeds provides you with a recommendation for mixing. There is a blue power indicator light on the top of the mixer head. This indicator will illuminate to indicate the speed is ON and the unit is plugged in.

When starting your mixing task, it is best to start at a slow speed and then gradually increase the speed to the appropriate speed setting.

Please keep in mind that the appropriate mixing range and selected speeds listed in the following chart may vary slightly for each recipe.

Most recipes can be successfully mixed between speeds 1 to 12. For heavier mixing loads, it is recommended to begin combining, then increase to the speed range listed for the particular task. Start at speed 1 for 1 minute and then increase to the recommended speed for the remainder of the mixing time. This mixer has been designed to provide the best mixing performance for your recipes.

When building up a recipe that requires the addition of dry ingredients, such as flour, turning the turntable as needed may enhance the mixing performance. This feature allows the user to rotate the mixing bowl, thus enabling the beaters to incorporate ingredients not captured by the particular mixing task.

When kneading bread dough with the dough hooks, select speed 12 for the particular mixing task.

Yields 2 cups (500 ml)

INGREDIENTS:

2 packages (3 oz. [85 g] each) cream cheese, softened

2 tablespoons (30 ml) butter or margarine, softened

2 cups (280 g) confectioners’ sugar

1 teaspoon (5 ml) vanilla extract

DIRECTIONS:

Combine cream cheese and butter in a large mixing bowl; beat on medium-high speed until fluffy. Add remaining ingredients. Beat on low speed until combined. Beat on medium-high speed until fluffy. Frosts two 8-inch (20 cm) or 9-inch (23 cm) cake layers.

Refrigerate until ready to use. Makes 2 cups (500 ml).

Yields 12 Servings

INGREDIENTS:

2-1/2 cups (300 g) all-purpose flour

1-1/2 cups (300 g) granulated sugar

1-1/2 teaspoons (7.5 ml) baking powder

1 teaspoon (5 ml) salt

1 cup (250 ml) milk

1/2 cup (125 ml) softened butter

1-1/2 teaspoons (7.5 ml) vanilla extract

2 large eggs

DIRECTIONS:

Preheat oven to 350°F (180°C). Lightly grease and flour two 8-inch (20 cm) cake pans. Place all ingredients in large mixing bowl. Beat at low speed until blended. Beat 3 minutes at medium speed, scraping bowl often. Pour into prepared pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely on wire racks. Frost when cool.

Yields 16 Servings

INGREDIENTS:

1 cup (250 ml) cake flour

1-1/2 cups (300 g) granulated sugar, divided

1-1/4 cups (310 ml) egg whites (about 10 large)

1-1/2 teaspoons (7.5 ml) cream of tartar

1/4 teaspoon (1.2 ml) salt

1 teaspoon (5 ml) vanilla

1/2 teaspoon (2.5 ml) almond extract

DIRECTIONS:

Preheat oven to 350°F (180°C). Sift flour and 3/4 cup (150 g) of sugar together; set aside. In large mixer bowl, beat egg whites, cream of tartar, salt and extracts until foamy. With mixer at high speed, gradually add remaining 3/4 cup (150 g) of sugar, beating until stiff peaks form. Sift flour-sugar mixture over egg whites, about 1/4 cup (60 ml) at a time, folding in gently after each addition. Gently spoon batter into ungreased 10-inch (25 cm) tube pan. Cut through batter with a knife to remove large air bubbles. Bake 35 to 40 minutes, or until top springs back when touched lightly. Invert pan over heat-proof funnel or bottle and cool completely. Loosen cake from sides of pan and remove. To make Glaze: In small saucepan, combine 1 cup (125 g) sifted powdered sugar, 2 to 3 teaspoons (10-15 ml) milk and 1 teaspoon (5 ml) vanilla extract. Heat on low until smooth and of glaze consistency. Drizzle over top of cake, allowing glaze to run down sides. Decorate as desired.

Yields 12 Servings

INGREDIENTS:

2 squares (1 ounce each) unsweetened chocolate, melted

2 cups (250 g) all-purpose flour

1 cup (200 g) granulated sugar

1 teaspoon (5 ml) baking soda

1 teaspoon (5 ml) orange zest, grated

1/2 teaspoon (2.5 ml) salt

1 cup (250 ml) water

1/2 cup (125 ml) vegetable oil

1 tablespoon (15 ml) white vinegar

1 teaspoon (5 ml) vanilla extract

1 tablespoon (15 ml) instant coffee

DIRECTIONS:

Preheat oven to 350°F (180°C). Grease and flour two 8-inch (20 cm) round cake pans. Sift all dry ingredients into a large mixing bowl and combine on low speed. Add all liquid ingredients and mix on medium speed for 2 minutes. Pour into prepared pans. Bake for 30 minutes or until wooden pick inserted in the middle comes out clean. Allow to cool and remove from pan. Frost with your favorite frosting. We suggest our Mocha Whipping Cream Frosting and Orange Frosting. Garnish with shaved chocolate and fresh orange segments for a special touch.

INGREDIENTS:

2 cups (500 ml) whipping cream

1/4 cup (60 ml) powdered sugar

1/3 cup (28 g) unsweetened cocoa

2 tablespoons (30 ml) coffee liqueur

DIRECTIONS:

Combine all ingredients in a chilled bowl. Beat at high speed until stiff peaks form. Use to frost Chocolate Court Cake or your favorite cake.

Yields 10-12 Servings

INGREDIENTS:

1-1/2 cups (185 g) all-purpose flour

1-1/2 teaspoons (7.5 ml) baking powder

1/2 teaspoon (2.5 ml) salt

1 package (3 ounces) cream cheese, softened

1 cup (200 g) granulated sugar

1/2 cup (125 ml) softened butter

2 eggs

3 squares (1 ounce each) unsweetened chocolate, melted and cooled

1/2 cup (125 ml) milk

1 teaspoon (5 ml) vanilla extract

1/2 cup (75 g) chopped pecans (optional)

DIRECTIONS:

Preheat oven to 350°F (180°C). Grease and flour an 8x8x2-inch (20x20x5 cm) square pan. Sift together flour, baking powder and salt. In large mixer bowl, beat cream cheese and sugar until light and fluffy. Add butter and beat until blended. Add eggs one at a time, beating after each addition. At low speed, blend in chocolate. Add flour mixture alternately with milk and vanilla. Begin and end with flour. Blend until smooth. Stir in nuts. Spread into prepared pan and bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove and cool completely on wire rack. Frost as desired.

Yields 2 cups (500 ml)

INGREDIENTS:

3 cups (380 g) powdered sugar

1/3 cup (85 ml) softened butter

2-1/2 to 3 tablespoons (35-45 ml) milk

1-1/2 teaspoons (7.5 ml) vanilla extract

DIRECTIONS:

Combine ingredients in small mixer bowl. Beat until of spreading consistency. Add more milk, a few drops at a time, for a thinner frosting.

Yields 2 cups (500 ml)

INGREDIENTS:

2 squares (1 ounce each) unsweetened chocolate, melted

2 cups (250 g) powdered sugar

1-1/2 tablespoons (22 ml) softened butter

2 tablespoons (30 ml) hot water

1/2 teaspoon (2.5 ml) vanilla extract

DIRECTIONS:

Combine sugar and butter in small mixing bowl. Stir in hot water and vanilla. Add melted chocolate and beat until smooth.

INGREDIENTS:

1 package (8 ounces) cream cheese, softened

1 tablespoon (15 ml) milk

1/4 cup (60 ml) powdered sugar

DIRECTIONS:

Put all ingredients into small mixer bowl. Beat at medium speed until mixture is combined. Increase speed to high and beat until smooth. Frosts two 8-inch (20 cm) or 9-inch (23 cm) cake layers.

INGREDIENTS:

3 cups (420 g) all-purpose flour

1 package active dry yeast

1/4 cup (50 g) granulated sugar

1/2 teaspoon (2.5 ml) salt

3/4 cup (185 ml) milk

1/4 cup (60 ml) water

1/4 cup (60 ml) butter

1 egg

1/4 cup (40 g) red candied cherries

1/4 cup (40 g) green candied cherries

1/2 cup (75 g) raisins

2 tablespoons (30 ml) butter, melted

DIRECTIONS:

Grease a cookie sheet. In a large mixer bowl, combine 1 cup (125 g) of flour, yeast, sugar, and salt. Heat milk, water, and 1/4 cup (60 ml) butter until very warm (120-130°F/50-55°C). Add to flour mixture along with egg. Blend on low speed until combined, then beat 2 minutes on medium speed. With mixer on low speed, add remaining flour and beat until smooth. Stir in cherries and raisins. Knead dough until smooth and elastic, about 8 to 10 minutes. Shape into ball and place in a greased bowl. Turn once. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch down. Divide dough into 3 equal pieces. Roll each piece into a 16-inch (40 cm) rope. Braid the 3 ropes together; pinch ends to seal. Place on greased cookie sheet and form a ring. Cover and let rise in warm place until double, about 1 hour. Preheat oven to 375°F (190°C). Brush wreath with melted butter. Bake 25 to 30 minutes, or until golden brown.

INGREDIENTS:

1-1/4 cups (155 g) all-purpose flour

1/2 teaspoon (2.5 ml) baking powder

1/4 teaspoon (1.2 ml) salt

1 cup (200 g) granulated sugar

1/2 cup (125 ml) vegetable oil

2 eggs

1 cup (170 g) semi-sweet chocolate morsels, melted

1 teaspoon (5 ml) vanilla extract

1 cup (170 g) semi-sweet chocolate morsels

DIRECTIONS:

Preheat oven to 350°F (180°C). Grease a 9-inch (23 cm) square pan. Sift together flour, baking powder, and salt. In a large mixer bowl, combine sugar and oil. Beat until well blended. Beat in eggs one at a time. Beat in melted chocolate and vanilla. Gradually add flour mixture. Stir in chocolate morsels. Spread into prepared pan. Bake for 20 to 25 minutes or until brownies pull away from sides of pan. Cool and cut into squares.