Sunbeam MX5900, MX5950 Measuring Ingredients, Wet Ingredients, Dry ingredients, Raising Agents

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Lets Talk Ingredients (continued)

Measuring Ingredients

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

The following are some hints on measuring ingredients.

Wet Ingredients

Place the measuring jug on a level surface and check the measurement at eye level.

Dry ingredients

Use a standard metric measuring cup and spoon to measure out dry ingredients. After filling, level off cup or spoon with a knife. You may like to tap the cup or spoon lightly on the kitchen benchtop before levelling. If your dry ingredients has any lumps, be sure to remove them or break them up, sifting ingredients prior to mixing will help.

Raising Agents

Care is essential for best results. Check for and crush any lumps, particularly in bicarbonate of soda, before measuring.

Cheese and Breadcrumbs

Pack grated cheese and soft breadcrumbs into the cup pressing lightly to obtain best results.

Fats and Oils

The simplest method to measure butters, margarines and shorting is to cut or spoon the required amount from the block or container and then weigh it using metric scales.

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Contents Mixmaster Compact Contents For the safe use of an electrical appliance Sunbeam’s Safety PrecautionsSunbeam is very safety conscious when Twin motor 3-way beating action Speed control switchEject button Special ‘V-groove’ beatersTilt back locking head button Boost feature provides that extra power when you need itBoost button Hand beater release buttonLitre stainless steel mixing bowl Ideal for mixing delicate ingredientsBowl speed control dial Mixing bowl storage lid Ideal for allowing mixtures to sit in the refrigeratorInserting the dough hooks Before useInserting the beaters Using your Sunbeam Mixmaster Compact / Compact Pro Using your mixerRole of the Twin-Motor 3-way Beating Action Mixing GuideOven Temperature Guide Degrees Celcius CStorage Care and CleaningMaintenance Service Lets Talk Ingredients Dry ingredients Measuring IngredientsWet Ingredients Raising AgentsCookery Tips for Best Results Before starting, read the recipe completelyPreparing the dough Helpful Hints for a Successful DoughPreparing the yeast Before Baking Finishing touches To add interest to breadsGlazes After BakingHelpful Hints for Better Cake Making Some Hints on Sponge Making Heavy, Close TextureFruit Sinks These General Tips apply to either methodBasic White Loaf RecipesTips Variations to this recipe BreadsticksVariations to this recipe Bread rollsSesame Rolls Sultana Loaf Tablespoons sugar ¼ cup water Teaspoon gelatine Plaited sweet loafGlaze Chelsa bunWholemeal Loaf Variation Foundation Butter CakeVariations to this recipe Upsidedown Peach cake Coffee CrumbleClassic Sponge Cake Marble CakeBerry Cake Eggs½ tablespoon water Glaze IcingCinnamon and Apple Tea Ring Recipes Cream Cheese Frosting Savoury Puffs125g tin salmon Fillings for the Choux Pastry Puffs Basic White SauceSalmon Filling Mushroom and Bacon FillingPavlova Sweet CrepesServing suggestion Chocolate Chip Cookies Fluffy PikeletsServing suggestions 125g butter or margarineQuick Cup Cakes Cornflake CookiesPreheat oven to 180C. Grease and line baking trays ¼ cup milk Teaspoon vanilla essenceMarshmallows MeringuesEgg whites 90g caster sugar 90g icing sugar, sifted 25g gelatineRocky Road Page Page Page New Zealand Month Replacement GuaranteeAustralia Need help with your appliance?