Sunbeam MX8500R, MX8500W, MX8500Y manual Cookery tips for best results

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Cookery tips for best results continued

•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 it 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 feel 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.

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Contents Mixmaster Classic Contents Important instructions retain for future useSunbeam’s Safety Precautions Attachment eject button Watt motorOff-centre head & beaters Way beating actionStainless steel balloon whisks Stainless steel V-groove beatersStainless steel dough hooks Electronic speedsBefore using your bench mixer Using your Mixmaster ClassicSet-up Using your Mixmaster Classic Using your Mixmaster Bench Mixer Rotation of Mixing Bowls Mixing guide FoldingOven Temperature Guide Degrees Celcius CMaintenance Service Care and cleaningStorage Lets talk ingredients Lets talk ingredients Cookery tips for best results Tips for cakes, biscuits and slicesCookery tips for best results Helpful hints for a successful dough Helpful hints for a successful dough Questions & AnswersRecipes SpongeCup self-raising flour, sifted 3 times 100g butter 300g dark chocolate, choppedCookies and Cream Slice Malteser BiscuitsBiscotti VariationsTriple Chocolate Cookies Makes approx Old-Fashioned Chocolate Cake175g butter, softened Cup caster sugar Large eggs ⁄3 cup cocoa Teaspoon baking powder ½ teaspoon baking sodaBaked Citrus Cheesecake 250g digestive biscuits, finely crushed 150g butter, meltedJuice and rind of two lemons 3 eggs Apple Tea CakePavlova Apricot Yogurt CakeEgg whites ½ cups caster sugar Tablespoon vinegar Hazelnut Meringues Spiced Layered Carrot CakeRoyal Icing Fluffy Butter FrostingReal Chocolate Frosting Cream Cheese IcingButter Cake Orange poppy seed Butter CakeRaspberry Coconut Butter Cake Fruit and Nut Butter CakeUpside Down Pineapple Cake 120g butter, cubedPineapple rings Maraschino cherries Rosemary Olive Focaccia BreadVariation Cheese BunsWhite Chocolate Macadamia Scrolls Sour Cream Banana Cake PancakesBananas and Butterscotch Sauce Chocolate Nutella PancakesMini Lemon Meringue Pies Lemon Curd Egg yolks EggsSweet Shortcrust Pastry Cases 1 ¾ cups plain flour MeringuePage Page Page Australia Month Replacement GuaranteeNew Zealand Need help with your appliance?