SUNBEAM MIXMASTER HERITAGE 2568 (01) PDF Document

When using electrical appliances, basic safety precautions should always be followed, including the following:

READ ALL INSTRUCTIONS BEFORE USE.

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

2. Close supervision is necessary when this appliance is used by or near children.

3. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning.

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

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

6. Do not use outdoors.

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

8. Remove beaters from mixer before washing.

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

10. Do not use appliance for other than intended use.

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

12. If your mixer is a collector’s item and/or has been stored for a long period of time, check it thoroughly before using.

13. To disconnect, turn control to “OFF”, then remove plug from wall outlet.

14. This unit 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.

THIS UNIT IS FOR HOUSEHOLD USE ONLY.

1. Maximum rating is based on the attachment that draws the greatest load. Other recommended attachments may draw significantly less power.

2. Do not operate the mixer continuously for more than 10 minutes. Allow the motor to cool before using again.

3. Always start mixing at the lowest speed and gradually increase to the recommended speed as stated in the recipe. The BURST OF POWER feature should be used only for brief periods to go through tough mixing tasks. See Mixing Guide.

4. When mixing liquids, especially hot liquids, use a deep container or make small quantities at a time to reduce spillage.

5. To prevent the mixer from overheating, DO NOT block the air intake or exhaust vents at the front or rear of the mixer head.

A. Tilt Release Button – One touch raises and lowers the MIXMASTER® Head to easily remove mixing bowl and attachments.

B. Speed Control Dial – 12 variable speeds for mixing versatility.

C. Ergonomic Soft-Grip Handle – For comfortable, easy handling.

D. BURST OF POWER® Button – At the touch of a button, motor power automatically increases.

E. Heavy-Duty Dough Hooks – Makes kneading yeast breads and other heavy doughs quick and easy.

F. Off-Center Bowl Position – Lets you add ingredients easily while the mixer is running. The beaters are designed to mix to the side of the bowl, not the center, so less scraping is required.

G. Beater Eject Button

H. 4-Quart Glass Bowl

I. 2-Quart Glass Bowl

J. Chrome “V-Groove” Beaters – For creaming butter and sugar and heavy cake mixes.

K. Durable Die Cast Metal Construction

L. Bowl Selector – This lever, located on the turntable, allows you to switch from the large bowl to the small bowl with a simple turn of the lever. The turntable will then be positioned properly for either bowl size.

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

The turntable is adjusted by depressing the lever while moving it right or left. There are two positions. The inside position is for the small bowl. The outside position is for the large bowl. Test to see that the turntable is locked into position before mixing.

Make sure the mixer is unplugged from the wall. To raise the head of the Stand Mixer: While the turntable is depressed, hold the handle of the head on the front of the Stand Mixer. Push the Tilt Release Button located on the neck of the Stand Mixer and lift up on the head of the Stand Mixer. To lower the head of the Stand Mixer: While the turntable is depressed, hold the handle of the head on the front of the Stand Mixer and push down until the mixer head has locked into position.

Select the two V-Groove beaters for cakes, etc. or the two dough hooks for breads. One of the beaters or dough hooks has a small metal “clip” above the attachment collar. This marks it as the “outside” beater or attachment. This beater or attachment inserts into the “outside” socket on the mixer head. The unmarked beater or attachment inserts into the “inside” socket on the mixer head. Both sockets are clearly marked. Match the beaters to their respective socket. Gently push up on the beater attachment to engage it. The beater attachment is in position when it “clicks” into place.

To eject the beaters or attachments, make sure the speed control dial is in the “OFF” position and the cord is unplugged. Hold the beaters or attachments over the bowl with one hand. With the other hand, push down on the beater eject button located on the top of the mixer head. The beater attachments will be released. It is recommended to eject the beaters to prevent damage to the beaters or attachments.

To use the large bowl, place the large bowl on the turntable with the large bowl pour spout to the proper setting. To use the small bowl, place the small bowl on the turntable and the small bowl pour spout in line with the proper setting. Adjust turntable to the small bowl setting.

Note: Mixing bowls should be placed in a conventional or convection oven, microwave oven, refrigerator or freezer. The bowls should not be placed on a direct heat source such as a stovetop (gas, electric, ceramic or halogen).

The mixer turns ON and OFF by turning the speed control dial. Rotate the speed control dial clockwise to increase mixing speed, and counter-clockwise to decrease mixing speed. The mixer has 12-speeds. There are numbers marked on the mixer head that indicate the speed settings. A small pointer on the top of the mixer head. This indicates the approximate speed the mixer will operate at.

The BURST OF POWER feature is located directly on the ergonomic soft-grip handle. This function increases power to the attachments at any speed. It can be depressed to get an immediate increase in speed when needed.

TO USE THE MIXER: Please keep in mind that the appropriate mixing tasks and colored speeds found in the Mixing Guide below are recommendations only.

When starting, place ingredients into the appropriate bowl following the recipe. Select the proper beater attachment and secure into the mixer head. Select the appropriate bowl for the recipe and place on the turntable. Lower mixer head. Begin mixing on speed 1 and increase to the desired speed. When building up a mixture that requires the addition of dry ingredients, such as flour, reduce the mixing speed while adding the ingredients to reduce the “flour dust” effect. Once the ingredients have been combined, slowly increase mixing speed to the specified speed for the particular mixing task.

Yield: 1 (10-inch) cheesecake

Ingredients:

5 packages (8 oz each) cream cheese, softened

1-1/2 cups (375 ml) granulated sugar

3 tablespoons (45 ml) all-purpose flour

5 large eggs

1 egg yolk

2 teaspoons (10 ml) vanilla extract

1/4 cup (50 ml) heavy whipping cream

Chocolate Cookie Crust (recipe follows)

Instructions:

Preheat oven to 325°F (160°C). Prepare Chocolate Cookie Crust in a 10-inch springform pan. Beat cream cheese in large bowl at high speed with mixer until fluffy. Add sugar and flour; mix until well blended. Add eggs and egg yolk, one at a time, mixing on low speed after each addition until just blended. Stir in vanilla and cream. Pour over crust. Bake 1 hour 15 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate until ready to serve. Makes 12 servings.

Ingredients:

2 cups (500 ml) all-purpose flour

1-1/2 cups (375 ml) granulated sugar

3-1/2 teaspoons (18 ml) baking powder

1 teaspoon (5 ml) salt

1/2 cup (125 ml) shortening

1 cup (250 ml) milk

1-1/2 teaspoons (8 ml) vanilla extract

2 large eggs

Instructions:

Preheat oven to 350°F (180°C). Lightly grease and flour two 9-inch round cake pans. Place all ingredients except eggs in small mixing bowl. Beat at low speed for 1 minute. Stop and scrape bowl. Continue to beat at medium speed for 2 minutes, scraping bowl occasionally. Add eggs and beat 2 minutes more. Pour into pans. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool and frost as desired. Yield 12 Servings.

Ingredients:

1 cup (250 ml) cake flour

1-1/2 cups (375 ml) sugar, divided

1/4 teaspoon (1 ml) salt

12 large egg whites (1-1/2 cups)

1-1/2 teaspoons (8 ml) cream of tartar

1 teaspoon (5 ml) vanilla extract

1/2 teaspoon (2 ml) almond extract

Instructions:

Preheat oven to 375°F (190°C). Sift flour and 3/4 cup of sugar together 4 times; set aside. In large mixer bowl, beat egg whites, cream of tartar, vanilla extract, almond extract and salt on high speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift about 1/4 of the flour mixture over the egg whites; fold in gently. Repeat until all the flour has been folded in. Gently push batter into an ungreased 10-inch tube pan. Gently cut through the batter with a knife. Bake for 35 to 40 minutes or until cake springs back when touched. Invert pan onto a wire rack. Let stand until completely cooled, about 1-1/2 hours. Loosen the sides of the cake with a spatula. Remove cake from pan. Yield 12 Servings.

Ingredients:

3 squares (1 ounce each) semi-sweet chocolate, chopped

1/4 cup (50 ml) hot water

2 teaspoons (10 ml) baking soda

1-1/2 cups (375 ml) all-purpose flour

1/4 cup (50 ml) unsweetened cocoa powder

1 teaspoon (5 ml) salt

3/4 cup (175 ml) granulated sugar

3/4 cup (175 ml) packed brown sugar

1/2 cup (125 ml) vegetable oil

2 large eggs, slightly beaten

1 cup (250 ml) buttermilk

2 teaspoons (10 ml) vanilla extract

Instructions:

Preheat oven to 350°F (180°C). Grease and flour two 9-inch round cake pans. Heat chocolate and water in small bowl over low heat until chocolate is melted. Stir in baking soda. Sift together flour, cocoa powder and salt; set aside. Combine granulated sugar, brown sugar and oil in a large bowl. Beat at medium speed for 2 minutes or until well blended. Add eggs, buttermilk, chocolate mixture and vanilla extract. Beat at low speed until blended. Gradually add flour mixture. Beat at medium speed for 2 minutes. Pour into prepared pans. Bake for 30 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. Fill and frost with orange cappuccino frosting. Garnish with additional grated orange zest. Yield: 12 Servings.

Ingredients:

1-1/2 cups (375 ml) chocolate cookie crumbs

1/4 cup (50 ml) granulated sugar

1/3 cup (75 ml) butter or margarine, melted

Instructions:

Combine crumbs and sugar. Stir in butter. Press mixture onto bottom and 2-inch up side of 10-inch springform pan. Freeze at least 10 minutes before filling with cheesecake batter.

Ingredients:

2 packages (3 oz each) cream cheese, softened

2 tablespoons (30 ml) butter, softened

1 teaspoon (5 ml) vanilla extract

3 cups (750 ml) confectioners’ sugar

Instructions:

Combine cream cheese and butter in small bowl. Beat at high speed until smooth. Stir in vanilla extract. Gradually add sugar. Beat until light and fluffy.

Ingredients:

3 cups (750 ml) confectioners’ sugar

1/3 cup (75 ml) butter, softened

1-1/2 teaspoons (8 ml) vanilla extract

3 to 4 tablespoons (45 to 60 ml) milk

Instructions:

Combine sugar and butter in small bowl. Beat at medium speed until blended. Beat in vanilla extract and 3 tablespoons of milk. Gradually add additional milk until desired consistency is reached.

Ingredients:

1/2 cup (125 ml) heavy whipping cream

2 tablespoons (30 ml) confectioners’ sugar

Instructions:

Combine cream and sugar in a small mixer bowl. Beat on high speed until soft peaks form. For large mixer bowl, double the recipe. Yield: 1 to 1-1/2 Cups.

Ingredients:

2 squares (1 ounce each) unsweetened chocolate, melted

1 cup (250 ml) granulated sugar

1/4 cup (50 ml) all-purpose flour

1/4 teaspoon (1 ml) salt

1 cup (250 ml) milk

1/2 cup (125 ml) butter

1 teaspoon (5 ml) vanilla extract

Instructions:

Combine sugar, flour and salt in small saucepan. Gradually stir in milk. Cook, stirring constantly, over medium heat until mixture thickens and boils. Boil for 1 minute. Cool completely. Beat butter in a small bowl at medium speed until creamy. Gradually add sugar mixture. Beat until light and fluffy. Add chocolate and vanilla extract. Beat until blended.

Ingredients:

1 package (8 oz) cream cheese, softened

1/2 cup (125 ml) butter, softened

1 box (16 oz) confectioners’ sugar

1 teaspoon (5 ml) vanilla extract

Instructions:

Put all ingredients into large mixer bowl. At slow speed, combine ingredients. Increase speed to high and beat until creamy. Yield: Enough to frost one 2-layer cake.

Ingredients:

3/4 cup (175 ml) vegetable oil

1 cup (250 ml) granulated sugar

2 eggs

1 teaspoon (5 ml) vanilla extract

2-1/2 cups (625 ml) all-purpose flour

1/4 teaspoon (1 ml) salt

2 teaspoons (10 ml) baking powder

Instructions:

Preheat oven to 375°F (190°C). Grease cookie sheet. Place oil, sugar, eggs and vanilla extract in large mixer bowl. Beat at medium speed for 2 minutes or until well blended. Add remaining ingredients. Beat at low speed until well blended. Drop by heaping teaspoonfuls onto prepared cookie sheet. Bake for 10 minutes or until light brown. Remove from cookie sheet to wire rack to cool. Makes about 3 dozen.

Ingredients:

1 cup (250 ml) vegetable oil

1 cup (250 ml) granulated sugar

1/2 cup (125 ml) packed brown sugar

4 large eggs

1/4 cup (50 ml) water

2 teaspoons (10 ml) vanilla extract

1 cup (250 ml) all-purpose flour

3/4 cup (175 ml) unsweetened cocoa powder

1/2 teaspoon (2 ml) salt

1/2 teaspoon (2 ml) baking soda

1-1/2 cups (375 ml) semi-sweet chocolate morsels

Instructions:

Preheat oven to 350°F (180°C). Grease 13 x 9-inch (33 x 23 cm) baking pan. Place oil, granulated sugar, brown sugar, eggs, water and vanilla extract in large mixer bowl. Beat at low speed until well blended. Add flour, cocoa powder, salt and baking soda. Beat at medium speed until well blended. Stir in chocolate morsels. Spread into prepared pan. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack. Makes 24 brownies.