SUNBEAM ZUMBO PLANETARY MIXMASTER MX9600ZM (01) PDF MANUAL

Switch off the appliance and disconnect from supply before changing accessories or approaching parts that move in use.

Never remove any attachment or accessory when the appliance is in operation; including the beater, Scrapemaster™ spatula beater, whisk, dough hook, pasta roller, pasta cutter.

Ensure fingers are kept well away from moving beater, Scrapemaster™ spatula beater, pasta roller, pasta cutter, whisk or dough hook.

Ensure that the bowl is secured and locked onto the base of the Bench Mixer before commencing mixing.

Do not unlock or remove the mixing bowl from the base of the Power Drive Bench Mixer whilst in use.

Never tilt back the head of the Power Drive Bench Mixer whilst the appliance is in operation.

When using extremely heavy loads the appliance should not be operated for more than 1 and a half minutes. This does not apply to the recipes detailed in this booklet.

Ensure long hair is tied back and young children are not near the bowl.

Read carefully and save all the instructions provided with an appliance.

Always turn the power off at the power outlet before you insert or remove a plug. Remove by grasping the plug – do not pull on the cord.

Turn the power off and remove the plug when the appliance is not in use and before cleaning.

Do not use your appliance with an extension cord unless this cord has been checked and tested by a qualified technician or service person.

Always use your appliance from a power outlet of the voltage (A.C. only) marked on the appliance.

This appliance is not intended for use by young children or infirm persons unless they have been adequately supervised by a responsible adult to ensure that they can use the appliance safely.

Young children should be supervised to ensure that they do not play with the appliance.

Never leave an appliance unattended while in use.

Do not use an appliance for any purpose other than its intended use.

Do not place an appliance on or near a hot gas flame, electric element or on a heated oven.

Do not place on top of any other appliance.

Do not let the power cord of an appliance hang over the edge of a table or bench top or touch any hot surface.

Do not operate any electrical appliance with a damaged cord or after the appliance has been damaged in any manner. If damage is suspected, return the appliance to the nearest Sunbeam Appointed Service Centre for examination, repair or adjustment.

For additional protection, Sunbeam recommend the use of a residual current device (RCD) with a tripping current not exceeding 30mA in the electrical circuit supplying power to your appliances.

In order to avoid a hazard due to inadvertent resetting of the thermal cut-out, this appliance must not be supplied through an external switching device, such as a time, or connected to a circuit that is regularly switched on and off by the utility.

Do not immerse the appliance in water or any other liquid unless recommended.

This appliance is intended to be used in household and similar applications such as: staff kitchen areas in shops, offices and other working environments; farm houses; by clients in hotels, motels and other residential type environments; bed and breakfast type environments.

Drive Outlet: Allows for the attachment of a range of accessories including pasta rollers and pasta cutters.

1200W motor: Powerful motor achieves thorough mixing results.

Full die-cast metal body with sintered metal gears: The heavy duty die-cast metal body combined with sintered metal gears deliver quality, style and superior performance.

Planetary mixing action: Enables the mixing attachment to rotate whilst travelling around the inside of the bowl, reaching all areas for complete mixing.

Splashguard with pouring chute: Prevents ingredients from spilling out. The pouring chute allows adding ingredients directly into the bowl without stopping the mixer.

Overmould Handle: The handle on the mixing bowl allows for ease of use and provides comfort.

Slow start: The mixing speed is gradually increased to prevent ingredients splashing out of the mixing bowl.

Stainless steel mixing bowl: The 4.5L mixing bowl is ideal for mixing large or small quantities.

Cord storage: Unused cord length can easily be pushed into the base of the mixer for storage.

Pause / Start button: Allows you to instantly stop the mixer to assess mixing progress or add ingredients without affecting the timer.

Carrying grips: Grips at both sides of the mixer base allow for easy carrying.

Die-cast alloy dough hook: Takes the hard work out of kneading dough and other heavy mixtures.

Super Scraper Whisk: The unique design of the whisk allows more air to be added to ingredients when whisking, providing faster results.

Scrapemaster™ spatula beater: Excels at combining ingredients and simultaneously scrapes the sides and the bottom of the mixing bowl, virtually eliminating hand-scraping. Ideal for smaller mixing quantities.

Die-cast alloy beater: Provides maximum aeration for creaming butter and sugar, and is also ideal for mixing heavy cake mixes.

Head release with in-built safety feature: The mixer head can be easily released and lifted with one hand. It tilts upwards and locks securely. The in-built safety feature ensures that the mixer only starts when the mixer head is tilted downwards and securely locked in.

‘+’ and ‘-‘ Buttons: Can be used to choose the desired mixing duration, or to set the kitchen timer.

LCD screen with timer: Displays mixing time and speed setting. The timer function can be set to count up or down as required.

Speed control dial with 12 variable settings: The combination of 12 electronic speeds and a powerful torque control motor ensures superior mixing control and maintains speed, regardless of the mixing load.

Before using your Power Drive Bench Mixer for the first time, remove any packaging material and promotional labels or tags. Please also remove the plastic plug pin cover before using the mixer. It is recommended to wash the mixing bowl, beater, Scrapemaster™ spatula beater, whisk and dough hook in warm soapy water with a soft cloth. Rinse and dry thoroughly.

Before assembling your Power Drive Bench Mixer, be sure the power cord is unplugged from the power outlet. Position the mixer on a level, dry surface such as a bench top.

1. Press the ‘head release’ button, located at the rear of the mixer head. This will release the mixer head out of its locked position. Ease the mixer head backwards until it locks into its tilt position.

2. Select the desired attachment depending on the mixing task to be performed.

3. Attach the selected attachment onto the drive outlet using the bayonet attachment. Place the attachment into position with the feeder roll at the back. Simply push the roller back and down, to lock into position.

Note: Be sure the attachment is locked firmly in place.

Beater: For creaming butter and sugar, plus mixing heavy cake mixes.

Scrapemaster™ spatula beater: For smaller amounts of mixture or for faster creaming of butter and sugar and heavy cake mixes. Also great for folding ingredients.

Whisk: For whisking cream, egg whites, light batters and packet cake mixes.

Dough hook: For kneading dough and other heavy mixtures.

1. Position the mixer on a level, dry surface such as a bench top. Ensure the mixing bowl is in place and the desired attachment is inserted.

2. Plug the power cord into a 230/240 Volt AC power outlet.

3. A beep will sound and the LCD screen will light up. The LCD screen will flash three times and the timer will display “00:00”. If the LCD displays a speed setting other than “0” and continues to flash, turn the speed control dial anti-clockwise to the “0” position to re-set.

4. Place the bowl on the base with the handle facing you. Gently rotate the bowl in a clockwise direction until it locks into position. The bowl should feel firm with no movement.

5. Lower the mixer head with the selected mixing attachment in place into the mixing bowl. Press the ‘head release’ button to un-lock it from its position and ease the mixer head down.

6. The splashguard can now be placed over the bowl if desired.

7. Add ingredients to the mixing bowl, either through the pouring chute of the splashguard, or by tilting the mixer head back.

8. Turn the speed control dial clockwise to commence mixing, or, if a speed is already set, press the PAUSE/START button.

9. When mixing is complete, turn the speed control dial anti-clockwise to the ‘0’ position and unplug the cord from the power outlet.

To remove the particular mixing attachment, push it upwards, turn it anti-clockwise, then pull it downwards.

At any stage during your mixing task you can pause the mixer. This enables you to assess the mixing progress, scrape any food mixture down the sides of the mixing bowl with a spatula, or add additional ingredients without affecting the timer.

Pause the mixer during operation by pressing the PAUSE/START button at the front of the speed control dial.

The time on the LCD screen will flash continuously, displaying the mixing time at which the mixer has been paused. In pause mode, you are able to reset or adjust the timer.

To resume your mixing task, simply press the PAUSE/START button again. The mixer will resume mixing at the same speed setting, and the timer will resume counting up/down depending on your selection made.

As soon as you start mixing, the timer will automatically start to count up. The maximum mixing time is 20 minutes and will be displayed on the LCD screen as “20:00”.

The mixer will automatically stop mixing after 20 minutes and beep twice. The screen will flash for about 5 seconds and the timer will automatically re-set to “00:00”.

If you pause the mixer, the mixing time displayed on the LCD screen will flash until you resume mixing by pressing the PAUSE/START button again.

To reset the timer to “00:00”, turn the speed control dial anti-clockwise to the “0” location or, when paused, press the ‘+’ and ‘-‘ buttons simultaneously.

The ‘+’ and ‘-‘ buttons allow you to choose the desired mixing duration. Press the ‘+’ button to add 30 seconds and the ‘-‘ button to reduce by 30 seconds.

For example, to set a 2-minute timer, press the ‘+’ button four times until “02:00” is displayed.

To change the countdown time after starting, press the PAUSE/START button, then use the ‘+’ and ‘-‘ buttons to adjust the time to the nearest 30-second increment.

When the chosen mixing time is completed, the mixer will beep twice, stop mixing automatically, and the timer will display “00:00”. The LCD screen will flash for about 5 seconds.

To resume mixing, press the PAUSE/START button or reset the mixer by turning the dial to “0” and then turning it clockwise again.

To reset the timer to “00:00”, turn the speed control dial to “0” or, when paused, press the ‘+’ and ‘-‘ buttons simultaneously.

The timer function can be used without mixing as a kitchen timer or stopwatch.

Timer: Set the time as described in the Count-down timer section, then press the PAUSE/START button while the dial is in “0” (no speed selected). When the time expires, the mixer will beep and the LCD will flash until the PAUSE/START button is pressed.

Stopwatch: Simply press the PAUSE/START button whilst in “0” (no speed selected). The maximum time is 90 minutes. When the maximum time is reached, the mixer will beep and the time display will flash continuously until the PAUSE/START button is pressed.

To reset the timer to zero (“00:00”), press the PAUSE/START button, then press the ‘+’ and ‘-’ buttons simultaneously.

Before assembling your attachments to the Power Drive, be sure the power cord is unplugged. Position the mixer on a level, dry surface.

1. Remove the storage cover from the front of the mixer head by pulling down on the cover. Store the cover in the storage location at the back of the mixer head.

2. Select the desired attachment depending on the task to be performed. Refer to the instruction and recipe booklet for the accessory for more details.

Pasta Roller: Used to roll pasta dough into sheets. This attachment is always used as the first step when making pasta.

Spaghetti Pasta Cutter: Cuts pasta sheets into pasta strands.

Tagliatelle Pasta Cutter: Cuts pasta sheets into wider pasta strands.

Thermo cut-off – temperature overload: The mixer is equipped with a self-resetting safety device. If overheating occurs, the mixer will automatically switch itself off. The mixer will beep and the screen will flash continuously. Switch the mixer off and unplug it. Release the mixer head and tilt it back. Let the mixer rest for 30 min.

Electronic protection cut-out: If the mixing load is too heavy for the selected speed and prevents the attachment from rotating, the mixer will cut-out. If the LCD screen flashes fast and continuously, the motor has not been able to achieve or maintain the set speed. Unplug the mixer and remove some of the mixture from the bowl, working in batches.

Mixer head safety mechanism: The mixer head must be locked down or the motor will not operate. If the mixer head is tilted upwards during operation, the mixer will automatically stop. To resume your mixing task, lock the mixer head back down and press the PAUSE/START button.

Standby mode: The mixer will automatically switch off the LCD screen after 20 minutes to save power. To exit the standby mode, press any button or turn the dial.

Before cleaning, ensure that the power is turned off at the power outlet, then remove the plug.

Wipe over the outside area of the Planetary Mixmaster® including the head and base, with a dampened cloth and polish with a soft dry cloth. Wipe any excess food particles from the power cord.

Sunbeam recommends to wash the mixing bowl, splashguard, beater, Scrapemaster™ spatula beater, whisk and dough hook in warm soapy water and wipe dry. Use a brush if necessary to remove any sticky food particles.

Parts of your Mixmaster® are tolerant to dishwasher use. These include the stainless steel mixing bowl, beater and dough hook. Note: Place only on the top rack of the dishwasher.

After washing the stainless steel whisk, the outer wire may have moved out of position and become misaligned. Please clip the outer wire back into position.

Keep your Zumbo Limited Edition Mixmaster® in a convenient position on your kitchen bench ready for use at all times. Place the beater, Scrapemaster™ spatula beater, whisk and dough hook in the mixing bowl as storage of these attachments in a drawer with other kitchen equipment may cause damage.

Note: Never wind the power cord around the mixer after use as the warmth from the motor may cause damage to the power cord. For added convenience the unused cord length can easily be pushed into the base of the mixer for storage.

Please keep in mind that the various mixing tasks and related speeds, listed in the table below, may vary slightly from recipe to recipe. Please refer to it regularly as you develop your understanding of how different ingredients interact when mixing.

NOTES:

For most recipes, it is better to begin your mixing on a slower speed until the ingredients begin combining, then move to the appropriate speed range for the particular task.

Generally, there is not one set speed for an entire recipe. You will need to change the speed of the mixer depending on what stage of the recipe you are working on. This is communicated in the recipe section.

When mixing larger quantities you may need to increase the mixer speed due to the amount of mixing required and the larger load on the machine.

When making a recipe that requires the addition of dry ingredients, such as flour, slow the speed down whilst these ingredients are being added to avoid a snow storm effect. Once the additional ingredients begin combining then slowly increase to the appropriate speed for the particular mixing task.

For your information, the following temperature settings are included as a guide.

Note: If using fan forced ovens be sure to turn the temperature down by 20°C. Also check recipes at the back of this booklet.

Careful and correct measurement of all ingredients is essential for recipe success (particularly when baking). Australian Standard Metric cup and spoon measures are used in all recipes in the book. All cup and spoon measurements should be level.

One metric tablespoon is equal to 20mls.

One metric teaspoon is equal to 5mls.

One liquid cup measurement is equal to 250mls.

All eggs used in our recipes are extra large (59g) eggs, unless otherwise specified.

When measuring wet ingredients, always use a measuring jug or if measuring small quantities, use a standard metric measuring spoon. Place the measuring jug on a level surface and check the measurement at eye level.

When measuring dry ingredients, always use a standard metric measuring cup or standard metric measuring spoon. Shake gently to ensure there are no air pockets and level the surface with a knife or metal spatula. Never tap the cup on the bench or pack in the ingredients (unless specified); this will give an inaccurate measurement. Note: crush any lumps, particularly in bicarbonate of soda or sugar before measuring.

When measuring other ingredients, always weigh in grams using metric scales. To ensure an accurate reading, always remember to “tare” the scales back to zero with the empty container before adding any food.

Unsalted butter is best for cake baking, however it can be substituted with salted butter or margarine if necessary. Margarine may slightly alter the texture of the final result.

Self raising flour = plain flour + baking powder (1 cup self raising flour = 1 cup plain flour + 2 teaspoons baking powder)

1 cup plain flour + 1 teaspoon baking powder = ½ cup plain flour + ½ cup self raising flour

When substituting wheat flour with gluten free flour, the best results are usually achieved in recipes that have a small amount of flour.

Commercial baking powders can contain wheat starch. If your allergic to wheat, you can make you own. Baking powder = 1 teaspoon bicarbonate of soda + 2 teaspoons cream of tartar

Icing sugar mixture can contain wheat starch (this prevents it going lumpy). If you have a gluten intolerance, pure icing sugar can be used instead.

Sultanas can be substituted with equal measure of another dried fruit (best if they are chopped to size).

Golden syrup can be substituted with equal measure of treacle or molasses.

1 cup buttermilk = 1 cup fresh milk + 2 teaspoons vinegar or lemon juice.

Milk can be substituted with soy milk. It can sometimes also be replaced with fruit juice acting as the liquid component.

7g dry yeast (1 sachet) = 15g compressed yeast

Before starting any recipe carefully read it through from beginning to end.

Ensure you have all ingredients and utensils before you start.

Refrigerated ingredients such as butter, cream cheese and eggs should be at room temperature for best results (unless otherwise specified). If you forget to remove butter from the fridge, use the coarse side of a grater to grate the butter. This will assist the mixer and soften the butter faster.

Always adjust the oven shelf to the desired position and then preheat oven to baking temperature recommended in the recipe. Get to know your oven. Most ovens have “hotspots” and it may be necessary to turn food or swap shelves during cooking. Only open the oven if necessary and be sure to close the door quickly.

Break eggs into a small bowl before adding to mixture. This eliminates the chance of contaminating mixture with shells or rotten eggs.

All recipes have been carefully developed and tested, but should you find it necessary to alter the ingredients or tin, you must allow for a variation in cooking time. Always test for doneness in baked goods before removing from oven or other cooking appliance.

During mixing, ingredients may splash to the sides of the bowl. Pause the mixer and use a rubber or plastic spatula to scrape the bowl. NEVER USE A KNIFE, METAL SPOON OR FORK, as these can damage the beater and bowl. A light scraping after the addition of each ingredient assists in achieving efficient mixing.

When cooked, a cake should shrink slightly from the pan.

When testing most cakes (not sponges, fruitcakes or cheesecakes), gently touch the surface; it should feel firm. Insert a thin skewer into the deepest part of the cake. When cake is done, no uncooked mixture should adhere to it.

Testing cake doneness should be done quickly. If the cake needs to be returned to the oven, the oven door should be open for minimal amount of time. Rapid temperature change may cause an undercooked cake to sink in the middle.

For most types of biscuits, you can test if they are cooked by gently pushing the biscuit on the tray with your finger. If it moves without breaking, the biscuit is cooked.

Do not over beat any mixture. Be careful that you only mix/blend mixtures for the specified time. When folding, do so until just combined. Over beating or mixing can cause toughness, close texture, excessive shrinkage or effect rising.

Curdling can sometimes occur when adding eggs to a mixture. If this happens, continue with the recipe as it will come back together when the dry ingredients are added.

If cakes begin to overbrown, cover the top loosely with foil to protect it from the top element of the oven.

To obtain the greatest volume when beating egg whites, be sure the bowl and beater are completely clean and dry before use. The smallest amount of grease or water can prevent the whites from aerating.

The term “soft peaks” means that the egg white barely supports itself. When the head of the mixer is lifted, the egg white mixture will curl and may fall from the beater.

The term “firm peaks” means that the egg white holds its shape. When the head of the mixer is lifted, the egg white mixture will remain pointy and firm.

When making pavlova or other meringues, always use caster sugar as it dissolves much easier than other coarser sugars.

Sugar should begin being added at soft peaks. If you wait until the egg whites reach firm peaks and are dry, it will take longer to dissolve the sugar.

To test if sugar is dissolved, rub a small quantity of mixture between your fingertips. If it feels grainy, continue beating until smooth.

In general, cakes should be cooled on a wire rack after the suggested standing time. The standing time is to prevent the freshly baked cake from splitting or cracking when removed from the pan.

Fruit cakes and various other heavy cakes, such as mud cakes, are best cooled in the pan. Due to the weight of these cakes, turning out while still warm will cause them to split. Cooling in the pan also keeps them moist.

Sponges should be removed from the pan as soon as they come out of the oven.

Most biscuits are best cooled on the baking tray.

For the dry yeast to be activated it needs to ferment. To do this, place warm liquid (about 26°C) and sugar into a bowl. Add dry yeast and mix. Stand in a warm, draft-free place until mixture starts to foam or bubble. This process will take about 10 minutes.

Note: If dried yeast has not been stored properly, has been exposed to light, extreme heat, or is out of date, it may be dead or inactive and it will not ferment. If the yeast does not foam, your dough will not rise.

1. Insert dough hook. Place the dry ingredients into the bowl and lock the bowl onto the base.

2. Turn the speed dial to low speed (1-4), and gradually add the liquid ingredients (including the pre-prepared yeast mixture) to the bowl. When the ingredients start to form a ball, stop the mixer and use a rubber or plastic spatula to scrape down the sides of the bowl if necessary.

3. Knead on low speed (1-4) (depending on the amount of dough) until smooth and elastic; for about 5-8 minutes.

4. Transfer dough to a large, well greased mixing bowl. Cover the bowl with a light cloth or plastic wrap and place it in a warm, draft-free area until the dough doubles in size.

5. Plunge fist into the centre of the risen dough to punch out excess air. Fold outer edges into the centre and turn dough out onto a lightly floured surface. Cut and shape dough to form buns, rolls or freeform loaves and place on prepared baking trays. Alternatively, place dough into prepared bread tins. For pizza dough, it is now ready to be rolled, topped and baked.

6. For the final rising of the bread dough, cover the shaped dough with a light cloth and place in a warm, draft-free area until doubled in size again. Glaze and bake.

Tips to add interest to breads:

Brush dough with a little milk and sprinkle loaves or buns with poppy, caraway or sesame seeds before baking.

Sprinkle loaves with shredded cheese during the last few minutes of baking.

Drizzle cooled, sweet tea rings or buns with icing, or dust with icing sugar before serving.

Glazes:

Glazes may be brushed over the dough before, during or after baking.

For a shiny crust, brush with cream or evaporated milk before baking; or with warm sieved apricot jam after baking.

For a glossy crust, brush with beaten egg white before baking.

For a matt finish, brush with melted butter or margarine after baking.

Some flour tends to absorb or want more moisture/liquid, especially on warm or humid days. Add more water, a drop at a time, until you reach a smooth ball/dough.

If the dough is smooth without lumps, add a little flour at a time and knead the dough until it is smooth, soft to the touch and bounces back when pressed with the tip of your finger. Dough should not be sticky to touch.

The yeast may be dead or inactive, in which case you will need to replace it. This occurs when the liquid added or the standing position was too hot or too cold. It can also be because the yeast is out of date. If the yeast does not foam, your dough will not rise.

If the yeast fermented properly, you may just need to place the bowl in a warmer position. Covering the bowl with plastic wrap, and ensuring the area is draft free may help. In winter, your dough will take longer to rise.