Sunbeam Mixer 12 Speed Electronic MIXMASTER User Manual

Electronic  
MIXER  
instruction  
recipe book  
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IMPORTANT SAFEGUARDS  
When using electrical appliances, basic safety precautions  
should always be followed including the following:  
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Read all instructions before using the Mixer.  
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To protect against risk of electrical shock do not put Mixer in water or  
other liquid.  
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Close supervision is necessary when Mixer is used by or near  
children.  
Unplug from outlet while not in use, before putting on or taking off  
parts and before cleaning.  
Avoid contacting moving parts. Keep hands, hair, clothing as well as  
spatulas and other utensils away from beaters during operation to  
reduce the risk of injury to persons and/or damage to the Mixer.  
Do not operate Mixer with a damaged cord or plug or after the  
appliance malfunctions, or is dropped or damaged in any manner,  
Return appliance to the factory service center for examination, repair or  
electrical or mechanical adjustment.  
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The use of attachments not recommended or sold by Sunbeam-Oster  
Household Products may cause fire, electrical shock or injury.  
Do not use outdoors.  
Do not let cord hang over edge of table or counter or touch hot  
surfaces, including the stove.  
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Remove beaters from Mixer before washing.  
Do not place Mixer on or near a hot burner, or in a heated oven,  
Do not use Mixer for other than intended use.  
Do not leave Mixer unattended while in operation.  
SAVE THESE INSTRUCTIONS  
NOTE: This Mixer is intended for household use only.  
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Features  
Tilt position for easy  
removal of beaters  
.
Beater With  
,
Beater ejector button  
.
Nylon  
Button  
Beater Without  
Nylon button  
Lock down button  
(on bottom)  
Turntable  
Bowl Selection  
Positions  
Stand  
Leave it to Sunbeam to improve on the mixer that helped so many become great cooks! Now you can  
prepare those rich moist cakes; light fluffy meringues; and chewy cookies-and you can even do  
more. You can make bread with your Sunbeam Electronic Mixmaster Mixer.  
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Use and Care Information  
Before assembling your Sunbeam Mixmaster Mixer BE SURE THE POWER CORD IS UNPLUGGED and  
Speed Control dial is in the OFF position.  
1, Fit the revolving turntable into the base of the stand using the socket  
corresponding to the size of bowl selected (large or small).  
2. Tilt the mixer head by pressing in on the button on the bottom of the  
mixer head. Lift it up and back toiilt it out of the way of the bowl.  
Lifl up until the mixer head snaps into a locked position.  
3. Attaching the beaters. It is most important that the beaters are fully  
inserted into the proper sockets or your Sunbeam Mixmaster Mixer  
will not operate correctly. The beater with the nylon button should  
be inserted by its shaft into the socket closest to the side of the  
Lock down button  
bowl. The square shaped beater without the nylon button is inserted  
in the socket closest to the center of the bowl. insert the beaters one at a time with a slight  
twisting action until they snap into place. Release the button and lower the mixer into the bowl ready for use.  
Note: If a beater should not properly snap into place pull it out of the socket and rotate it one quarter turn. Reinsert the  
beater into the socket until it snaps into position.  
4. Attaching the dough hooks. The dough hook with the small washer and L-shaped foot goes into the socket on  
the side of the mixer nearest the side of the bowl. The other dough hook with the large washer and straight  
foot goes into the socket nearest the center of the bowl. See the dough hook symbols located on the front of  
the mixer head.  
Note: The dough hooks must go into the correct sockets. The mixer will not operate with the dough hooks in the wrong  
position as the dough hook will hit the bowl. Read the following instructions carefully.  
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Operating Instructions  
1. The SPEED CONTROL is used to start, stop, and control the speeds of  
your Sunbeam Mixmaster Mixer. Clearly marked instructions for  
correct mixing speeds for each type of mixture are shown in the  
mixing guide, page 5. The Speed Control should be in the OFF  
position before tilting the mixer head.  
2. The LOCK DOWN BUTTON is located on the underside of the mixer  
head. When mixing batters and kneading bread dough make sure  
the mixer head is locked down. To tilt mixer head back, simply  
press in on the button.  
3. The TURNTABLE. The rotating turntable fits into the socket on the  
base of the stand. Make sure turntable is properly in place before  
using mixer. The turntable is fitted with ball bearings which provide  
an easy turning action of the bowl while mixing. THE TURNTABLE ASSEMBLY SHOULD NOT BE IMMERSED  
IN WATER.  
4. EJECTING BEATERS & DOUGH HOOKS. TURN THE SPEED CONTROL TO OFF. UNPLUG THE MIXER CORD.  
Raise the mixer head. The beaters or dough hooks may then be removed. NOTE: DO NOT KNOCK BEATERS  
AGAINST THE BOWL ON COMPLETION OF MIXING.  
Use and Care Cautions For Glass Bowls  
Failure to follow these instructions can cause breakage.  
1. Do not use on top of stove.  
2. Do not use in toaster oven.  
3. Do not use with hot foods and liquids.  
4. Do not handle bowl with a wet cloth or place on a wet or cold surface.  
5. Do not use chipped or cracked bowls.  
6. Do not use scouring pads or any object that will scratch the bowls.  
7. Do not use in oven, under broiler or in a microwave oven.  
Mixing Guide  
About the Speed Control  
The Speed Control dial is used for turning the mixer ON and OFF and for selecting its 12 mixing  
speeds. Rotate the Speed Control dial in a clockwise direction to increase mixing speed, and in a  
counterclockwise direction to decrease mixing speed. As you rotate the Speed Control dial, notice that  
a numbered speed is aligned with the indicator on top of the mixer head. This numbered speed  
indicates the speed at which the mixer is operating. Rotate the Speed Control dial until the indicator is  
opposite the numbered speed you wish to use.  
About the mixing guide  
The mixing guide has been designed to help you take the guess work out of preparing foods. Use the  
descriptions as a mixing guide when preparing your favorite recipes. Following is a description of each  
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4
Speed Mixing  
Example  
Setting Guide  
11  
FOLD Bread  
Use when mixing dry ingredients or when folding two portions of a  
recipe together such as a beaten egg white into a batter or when  
directions call for LOW speed.  
Dough Hooks  
2
3
4
Use when stirrinq liquid inqredients or when a gentle action is  
needed to moisten dry ingredients.  
Use when quick breads require a brisk action, just enough to  
blend ingredients but not enough to develop a smooth batter.  
Use when mixing dry ingredients and liquid ingredients together  
alternately in a recipe.  
STIR  
BLEND  
MIX  
5
6
COMBINE  
CAKE MIX  
Use when recipe calls for combining ingredients together.  
Use when preparing packaged cake mixes or when directions call  
for MEDIUM soeed.  
7
8
9
10  
11  
12  
C R E A M  
Use when creaming sugar and butter together.  
Use to whip potatoes or to develop a smooth batter.  
Use to whip whipping cream or to develop a light, fluffy texture.  
Use to beat air into desserts such as custards and souffles.  
Use when preparing light, fluffy frostings and candies.  
Use when aerating eggs and egg whites. Use when directions call  
for HIGH speed.  
WHIP POTATOES  
WHIP CREAM  
D E S S E R T S  
FROSTINGS  
EGG WHITES  
Caring for your mixer  
Ejecting the beaters or dough hooks  
After you you’ve finished mixing, turn the speed control to OFF and UNPLUG THE ELECTRIC CORD.  
Raise the mixer head and press down on beater ejector button to eject the beaters or dough hooks.  
Scrape excess batter off the beaters using a rubber or plastic spatula. Do NOT strike beaters on the rim  
of the bowl.  
Cleaning your mixer  
UNPLUG ELECTRIC CORD from electrical outlet before cleaning. To clean the mixer, wipe the mixer  
head, stand, and turntable with a damp cloth, then dry DO NOT IMMERSE THE MIXER HEAD,  
TURNTABLE OR STAND IN WATER. Avoid the use of abrasive cleaners, as they may mar the finish of  
the mixer. Wash the beaters, dough hooks, and bowl in hot, soapy water after each use. Rinse  
thoroughly and dry. Beaters, dough hooks, and bowl may also be washed in an automatic dishwasher.  
Storing your mixer  
Store the mixer in a dry location, such as on a counter top or table top, or in a closet or cupboard.  
Insert the beaters into the proper sockets. Place the dough hooks in the mixing bowl. Store the bowl on  
the turntable. The beaters will help hold the bowl in position. Tie the electrical cord with a plastic twist  
fastener.  
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Maintenance  
The motor of your stand mixer has been carefully lubricated at the factory and does not require any  
additional lubricant. Other than the recommended cleaning, no further user maintenance should be  
necessary. Return the mixer to the factory service center, listed in the warranty, for servicing or repairs.  
Mixing and Baking Suggestions  
Ingredients should be added to the mixing bowl as they are specified in the recipe. When combining  
dry and wet ingredients, you may wish to moisten ingredients on Speed 1 or 2, then turn to the desired  
mixing speed. Use the mixing speed that is recommended in the recipe. When using a recipe that is  
not in this book, use the handy mixing guide on page 5 to help you find the correct speed to use. BE  
CAREFUL NOT TO OVERMIX.  
Overmixing can cause a mixture to become very tough. Should an  
object, such as a spatula, fall into the bowl while the mixer is operating; turn the mixer OFF  
immediately. Then, remove the object. Remove beaters and place in sink for easy clean-up,  
To help you obtain the best possible results when using your mixer, Oster has developed the following  
mixing and baking suggestions:  
1. Before starting. read the recipe completely.  
2 Refrigerated ingredients should be at room temperature before mixing begins. Set those ingredients out ahead  
of time.  
3. Preheat oven to baking temperature recommended in the recipe.  
4. If directed in the recipe, grease baking pans with shortening, butter, or margarine and dust with flour, Shake  
out excess flour. (When using pans with non-stick coating, follow manufacturer’s directions.)  
5. Measure out ingredients using standard measuring cups and spoons.  
6. If recipe calls for “sifted flour,” presift flour onto a sheet of waxed paper or into a bowl. Then, sift again with  
dry ingredients, if necessary.  
7 DO NOT substitute ingredrients.  
8 Assemble all ingredients and utensils near the mixer.  
9. To eliminate the possibility of egg shells or a bad egg in your recipe, break eggs into a separate container first,  
then add to mixture.  
10. Following the recipe, combine ingredients. (see Mixing instructions for beaters or Bread Making instructions  
for dough hooks section )  
11. Start mixing at slow speeds and increase steadily to prevent splashing.  
12. When mixing egg whites, be sure the bowls and beaters are thoroughly cleaned and dried. Even a small  
amount of  
oil  
on beaters or bowl could cause the egg whites not to aerate.  
13. When making cakes, pound filled cake pans gently on the counter top to remove air bubbles  
14. Use the correct pan sizes as specified in the recipe.  
15. Keep mixer out of the reach of children.  
16 The recipes in this book have been tested for use with this mixer. When preparing recipes that aren’t in this  
recipe book, keep in mind that you should not exceed  
cups of flour or grain in a recipe.  
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Bread Making  
There are two different types of breads in this recipe book, yeast breads and quick breads. Yeast breads  
contain flour, yeast, liquid, sugar, salt, and fat. These ingredients acting together make the mixture rise.  
Yeast breads can be made into a dough in the mixer. The dough is kneaded in the mixer or by hand.  
These kneaded yeast breads are then covered and allowed to rise, usually several times. Kneaded yeast  
breads have a fine, even-grained texture that results when the gases are evenly distributed through the  
dough during the kneading process.  
Quick breads usually contain flour, a leavening agent, sugar, salt, eggs, liquid and sometimes fruit  
and nuts. Many quick breads are prepared in a similar manner to cake batters. Quick breads do not  
go  
through a rising time, making them much faster to prepare than yeast breads. Their texture can be very  
light or very heavy depending on the recipe used.  
Special instructions for making kneaded breads  
When making kneaded breads, your mixer will require more care than when making ordinary mixtures,  
such as cake batter and cookie dough. The elasticity of the bread dough and the shape of the dough  
hooks may cause your mixer to do some unusual things. The mixer head may rock up and down. Don’t  
be alarmed. This action is normal. DO NOT attempt to hold the mixer head down, as this may interfere  
with the kneading action. The bowl may tend to rock back and forth. We suggest that you guide the  
bowl with one hand to help control the rocking action. AVOID GETTING YOUR HANDS TOO NEAR THE  
DOUGH HOOKS!  
The kneading action may cause the mixer to slide on a slippery work surface. Be sure the work surface  
and rubber feet on the bottom of the mixer are clean and dry. CAUTION: Do not use the mixer too near  
the edge of a table or counter top, where it could fall off DO NOT LEAVE YOUR MIXER UNATTENDED  
WHEN USING THE DOUGH HOOKS.  
8
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Yeast Breads  
OLD-FASHIONED WHITE BREAD  
teaspoon salt  
cup milk  
2
tablespoons butler or margarine  
1 package active dry yeast  
cup warm water  
1 tablespoon plus  
teaspoon granulated sugar  
3 cups sifted all-purpose flour, divided  
Insert dough hooks into mixer. Grease a large, glass bowl and set aside. In a small saucepan, heat milk and then  
add butter, sugar and salt. Cool to room temperature. In a large mixing bowl, dissolve yeast in warm water, Add 1  
cup flour and milk mixture. Mix on Speed 4 until well blended. Add 1 cup flour and continue mixing until we//  
blended. Scrape sides of bowl as necessary.  
Turn to Speed I and gradually add remaining I cup flour. Continue mixing until flour has been thoroughly  
combined and dough ball has formed. Total mixing/kneading time should be  
roll in a greased bowl until dough ball is well greased. Cover and let rise until doubled in bulk, about 30-60  
minutes. Punch down, remove from bowl, and /et rest on a lightly floured board for minutes. Meanwhile,  
minutes. Form into a ball and  
grease a 9x 5 x Pinch loaf pan. Form into a /oaf and place in prepared pan. Cover and allow to rise until doubled  
about 30 minutes. Preheat oven to 375% Bake for 40-50 minutes, or until done.  
YI ELD:  
1
l OAF  
WHEAT BREAD  
cup buttermilk  
2 tablespoons firmly packed brown sugar  
1 teaspoon salt  
cup plus 1 tablespoon water  
3
tablespoons butter or margarine  
teaspoon soda  
1 package active dry yeast  
1 cup whole wheat flour  
l-1/2 cups all-purpose  
cup rye flour  
flour  
Insert dough hooks into mixer. Grease a large, glass bowl and set aside. In a small saucepan, heat buttermilk,  
water, and margarine until liquid is very warm (120°-130°F). In a large mixing bowl, combine all-purpose flour,  
rye flour, brown sugar, salt soda, and yeast Mix on Speed  
1
to blend dry ingredients. Turn to Speed 4 and  
gradually add warm buttermilk mixture. Mix until well blended. Scrape sides of bowl as necessary. Turn to speed  
1. Gradually add whole wheat flour. Continue mixing until flour has been thoroughly combined. Total  
mixing/kneading time should be 6-8 minutes. Remove dough from mixing bowl. Form into a ball and roll in  
greased bowl until dough ball is we// greased. Cover and /et rise until doubled in bulk about one hour. Punch  
down, remove from bowl, and /et rest on lightly floured board for 10 minutes. Grease a 9 x 5x J-inch loafpan.  
Form into a loaf and place in prepared pan. Cover and allow to rise until doubled, about 1 hour. Preheat oven to  
375% Bake for 40-50 minutes, or until done.  
YI ELD:  
1
l OAF  
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Quick Breads  
BANANA NUT BREAD  
2
cups all-purpose flour  
teaspoon salt  
2 eggs  
cup buttermilk  
teaspoon baking soda  
2 large, ripe bananas, mashed  
cup chopped walnuts  
1 cup brawn sugar, firmly packed  
cup butter or margarine, melted  
Grease and dust with flour a 9x5x3-inch loaf pan. Insert dough hooks into mixer. Into a iarge mixing bowl, sift  
flour, salt, and baking soda. Add sugar, butter, eggs, buttermilk, bananas, and walnuts. Mix thoroughly on Speed  
4, scraping sides of bowl as necessary. Pour info prepared pan. Let stand 20 minutes. Preheat oven to  
Bake for 80 minutes or until a toothpick inserted into the center of bread comes out clean: Remove from pan and  
cool on wire rack.  
YI ELD:  
1
CHERRY NUT BREAD  
2
1
cups all-purpose flour  
teaspoon soda  
1 cup buttermilk  
1
1
teaspoon vanilla  
teaspoon salt  
cup butter or margarine, softened  
cup granulated sugar  
cup chopped walnuts  
cup maraschino cherries,  
drained and chopped  
2
insert dough hooks into mixer. Preheat oven to 350% Grease a  
soda, and mixing cream butter and sugar on Speed 4 for 1 minute. Add eggs and  
continue beating until we// blended, scraping sides of bowl as necessary. Turn to Speed 3 and add  
flour mixture and buttermilk and continue mixing until well blended. Scrape sides of bowl as necessary. Add  
loaf pan. On a piece of waxed paper,  
a
walnuts, and maraschino cherries.  
Bake for 60-70 minutes. to coot in pan for  
combined. Pour batter into prepared toafpan.  
minutes. Remove from pan and place on wire rack Serve  
warm or coot.  
LOAF  
CORNBREAD  
1
cup silted all-purpose flour  
cup cornmeal  
granulated sugar  
4
leaspoons baking powder  
teaspoon salt  
1
cup milk  
melted butter  
Preheat oven to 425% Grease a  
baking pan, Sift sugar, baking  
mixing bowl. Add cornmeal, eggs, milk, and butter on Speed 3 mixture is we// blended. Scrape sides of  
Bake for 20-25 minutes. Remove  
a
bowl as necessary. DO NOT Pour batter into prepared baking pan  
from oven.  
warm, cut into pieces and serve,  
Variation:  
Cornsticks: Prepare batter as  
oven Makes 21  
above. Pour  
well greased  
pans and bake for  
minutes in a 425°F  
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BASIC MUFFINS BATTER  
cups purpose  
cup granulated sugar  
teaspoons baking powder  
teaspoon  
cup milk  
cup  
melted  
Preheat oven to 400°F Grease 12 muffin cups. Insert dough hooks  
mixer a large mixing  
and margarine to dry ingredients. Combine on Speed 3 until dry  
approximately 30 seconds. Scrape sides of as necessary. DO NOT  
Bake minutes  
sift  
sugar. baking powder, and  
ingredients are just  
Add egg,  
prepared muffin cups about  
VARIATIONS:  
muffins- Prepare batter as directed above Add 1 cup fresh blueberries  
Date muffins- Prepare batter as  
above Add  
cup coarsely chopped dates.  
cup raisins  
Raisin muffins- Prepare batter as directed above Add  
Cakes  
AUTHENTIC POUND CAKE  
1 pound butter softened  
1 pound  
all-purpose flour (4 cups)  
1
tablespoon lemon juice  
1 pound granulated sugar  
eggs (Optional)  
cups)  
1 tablespoon grated lemon  
9
Preheat oven to 3504 Grease two  
loaf pans. Add butter lo large mixing bowl. Cream on Speed 7  
Gradually add sugar and continue beating until mixture is tight and flufy approximately 6-7 minutes. Scrape  
sides of bowl, as necessary. Turn to Speed 3. Add eggs, one at a time, beating well after each addition. Turn to  
Speed 4 and gradually add flour, lemon juice, and find. Beat until thoroughly blended, scraping sides of bowl as  
necessary. Pour batter into preparedpans. Bake for 1 hour 15 minutes or until toothpick inserted into center of  
cake comes out clean. Cool cake in pans for 10 minutes, then invert onto wire racks. Cool to room temperature.  
5X  
ANGEL FOOD CAKE  
1
teaspoons cream tartar  
teaspoon salt  
1
cups (approximately 1 dozen) egg whites  
1 cup plus 2 tablespoons sifted cake flour,  
1 teaspoon vanilla extract  
teaspoon, almond  
1
1
cup granulated sugar, divided  
Allow egg whites to set at room temperature for 1 hour before mixing. Preheat oven to 375% Sift four times onto  
a sheet of waxed paper, the cake flour and 3/4 cup sugar. in a large mixing bowl, combine egg whites, cream of  
tartar; salt, vanilla extract, and almond extract. Beat on Speed 12 until egg whites form soft peaks. DO NOT  
OVERBEAT Turn to Speed 8 and rapidly sprinkle in remaining 1 cup of sugar Scrape sides of bowl as necessary  
Turn to Speed 1 and gradually add sifted flour mixture. When all of the flour mixture has been added, stop mixer  
Using a rubber spatula, cut through batter several times, folding over and over. Spoon batter into an ungreased  
tube pan Push batter to edges of pan a// around. Bake for 30-35 minutes, of untii toothpick inserted  
into center of cake comes out clean. Immediate/y, invert on a funnel or bottle neck and allow to cool completely  
Then carefully run a clean spatula around the edges of the pan. Loosen around tube, invert onto cake p/ate, loosen  
bottom, and lift off  
1
SUGGESTED TOPPING:  
Whipped cream topping, fresh strawberries  
TIP: When beating egg whites, be sure the bowl and beaters are thoroughly cleaned and dried. Even a small amount of oil on  
beaters or bowl could cause egg whites not to aerate.  
1 1  
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CARROT CAKE  
cups all-purpose flour  
2
2 cups brown sugar  
2 teaspoons cinnamon  
2 teaspoons baking soda  
teaspoon Salt  
4
2 cups grated raw carrot  
1 can (8 ounces) crushed pineapple drained  
1
cup chopped walnuts  
1 cup vegetable 0il  
Preheat oven to 350% Grease a  
baking pan. Sift together flour, cinnamon, baking soda and salt, Set  
aside. In the large mixer bowl combine oil, sugar and eggs on Speed 1. Gradually add sifted dry ingredients.  
Bake about  
Increase to Speed 3 and mix until we/l blended. Stop mixer and stir in carrots, pineapple and walnuts  
45 minutes or until tester inserted in center of cake comes out clean. Cool.  
YI ELD:  
12 SERVI NGS  
SUGGESTED TOPPING:  
Fluffy Butter Frosting  
3
squares unsweetened chocolate  
1 cup sour cream  
2 cups sifted cake flour  
teaspoon baking soda  
1
cups granulated sugar  
2
1
teaspoon salt  
1 teaspoon almond extract  
cup softened butter or margarine  
cup hot water  
Preheat oven to  
Grease and dust with flour three  
cake pans. Melt chocolate in double boiler, Cool,  
combine butter, sour cream  
On a piece of waxed paper, sift flour, baking soda and sait. In a large mixing bowl,  
and sugar. Cream on Speed 7 for 2 minutes. Scrape sides of bowl as  
chocolate and continue mixing until well blended, about 2 minutes.  
necessary. Add eggs, almond extract and  
Turn to Speed 1 and add flour mixture and  
water. After dry ingredients are moistened. turn to Speed 6 and mix for 2 minutes. Scrape sides of bowl as  
necessary. Divide batter into three parts, and pour into prepared cake pans. Bake for 30-35 minutes, or until a  
toothpick inserted into center of cake comes out clean. Cool cake in pans for 5 minutes. Loosen edges of cake  
with a spatula and turn onto wire racks. Cool completely before frosting.  
SUGGESTED TOPPING:  
Nut Filling  
BASIC YELLOW CAKE  
2 cups sifted cake flour  
1
cups granulated sugar  
eggs  
2
teaspoons baking powder  
2
teaspoon salt  
314 cup milk  
cup shortening  
1
teaspoons vanilla  
Preheat oven to 375% Grease and dust with flour two d-inch round cake pans. Sift flour, baking powder, and salt  
onto a sheet of waxed paper. In a iarge mixing bowl, add shortening and sugar. Cream on Speed 7until well  
Turn Speed Gradually add flour  
blended. Scrape bowl often Add eggs and continue beating for 2 minutes.  
mixture a/female/y with milk. Scrape sides of bowl as necessary Add vanilla. Turn to Speed and beat for 2  
minutes, scraping sides of bowl as necessary. Pour batter into prepared cake pans. Bake for 25-30 minutes, or  
until a toothpick inserted in center of cake comes out clean. Cool cake in pans for 5 minutes. Loosen edges of  
cake with a spatula and turn onto wire racks. Cool completely before frosting  
YI ELD:  
2
( 8- I NCH) CAKE LAYERS  
SUGGESTED FROSTING:  
Chocolate fudge frosting, flufly butler frostlng  
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1 2  
BANANACAKE  
2
cake  
1
1
granulated  
2
teaspoons baking powder  
cups mashed ripe bananas  
teaspoons vanilla  
teaspoon  
teaspoon salt  
cup shortening  
soda  
Preheat oven to 375% Grease and dust with flour two 8-inch cake pans. Onto a piece of waxed paper, sift cake  
flour, baking powder baking soda and salt In a large mixing bowl, cream shortening and sugar on Speed 7 for 1  
minute. Add eggs, bananas and vanilla and continue beating for  
7
more minute. Turn to Speed  
7
and add cake  
flour, baking powder, baking soda and salt. When ingredients are moistened, turn to Speed 6 and beat until  
mixture is welt-blended. Pour into prepared cake pans. Bake for 30 minutes or until toothpick inserted in center  
comes out clean Remove cake from pans and coot on wire racks before frosting.  
YI ELD: 2 ( 8- I NCH) CAKE LAYERS  
SUGGESTED FROSTING:  
Chocolate fudge frosting, fluffy butter frosting  
COCOA DEVIL’S FOOD CAKE  
1
cups cake flour  
cup cocoa  
2
1
cups granulated sugar  
1 cup buttermilk  
teaspoons baking soda  
teaspoon salt  
cup  
1
teaspoon vanilla extract  
Preheat oven to 350% Grease and dust with flour two 8-inch round cake pans. On a piece of waxed paper, sift  
flour, cocoa, baking soda and salt. In a large mixing bowl, add shortening, eggs and sugar Cream on Speed 7for  
1 minute. Turn to Speed 2 and add flour mixture. Gradually add buttermilk and vanilla extract. When ingredients  
are moistened, turn to Speed 6 and mix for 2 minutes. Pour batter into prepared cake pans. Bake for 30-35  
minutes or until toothpick inserted in center of cake comes clean. Cool cake in pans for 5 minutes. Loosen edges  
of cake with  
and turn onto wire racks.  
Cool  
before frosting.  
Cookies  
CHIP COOKIES  
all-purpose flour  
cups  
teaspoon salt  
teaspoon  
cup granulated sugar  
teaspoon extract  
1
1
1
1
1
soda  
ounce) package chocolate chips  
chopped  
cup butter or margarine. softened  
cup brown sugar. packed  
1
Preheat oven to 3754 Grease cookie sheet. Sift flour salt, and baking soda onto a sheet of waxedpaper In  
a
large mixing bowl, cream butter, brown sugar. and granulated sugar on Speed 7 for 1 minute. Add eggs and  
vanilla extract and continue beating for 2 minutes Scrape sides of bowl as necessary Turn to Speed 2 and add  
flow mixture. When ingredients are moistened, turn to Speed 5 and continue beating for  
7
minute, until  
ingredients are well blended. Scrape sides of bowl as necessary. Turn mixer OFF Stir in chocolate chips and nuts.  
Drop by rounded teaspoonfuls onto prepared cookie sheet Bake for 8-10 minutes. Coot on wire racks.  
6
DOZEN COOKIES  
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1 3  
LEMON BARS  
C R U S T  
cup butter or margarine softened  
1
cups  
all-purpose flour  
LEMON FILLING  
cup sugar  
teaspoon baking powder  
3
tablespoons freshly squeezed lemon juice  
teaspoons grated lemon  
2
1
tablespoon  
all-purpose flour  
Preheat oven to 350% In a small mixing bowl, combine butter, flour. and confectioner’s sugar. Mix on Speed 2  
until ingredients are moistened Turn to Speed 5 and mix for 2 minutes, until mixture has a crumbly texture. Press  
mixture into an ungreased 8 x 8 x Pinch square baking pan. Bake crust for 15-20 minutes until lighly browned.  
While crust is baking, prepare LEMON FILLING. in a large mixing bowl, combine sugar, eggs, flour, baking  
powder, lemon juice, and lemon rind. Blend on Speed 3 for l-2 minutes. Scrape sides of bowl as necessary. Pour  
filling over partially baked crust and bake for an additional 15-20 minutes. Cool in pan on a wire rack.  
YI ELD:  
16 COOKI ES  
SUGAR COOKIES  
2 cups sifted all-purpose flour  
1 teaspoon baking powder  
teaspoon salt  
1
cups granulated sugar, divided  
1 egg  
112 cup milk, divided  
teaspoon vanilla extract  
teaspoon lemon extract  
teaspoon nutmeg  
cup butter 01 margarine. softened  
Sift flour, baking powder, salt, baking soda, and nutmeg onto a sheet of waxed paper. in a large mixing bowl,  
cream butter and 1 cup sugar on Speed 7 until light in color. Add egg and continue beating for 1 minute. Scrape  
sides of bow/ as necessary. Turn to Speed2, add flour mixture, 2 tablespoons milk, vanitta extract, and lemon  
extract. When ingredients ate moistened, turn to Speed 5 and beat until welt-blended,  
of bowl as necessary Cover bowl and refrigerate dough until easy to handle.  
minutes. Scrape sides  
Preheat oven to 375°F. Grease cookie sheet. Remove dough from refrigerator. Roll out dough on  
a
lightly floured  
board. for crisp cook/es, roll to l/8-inch thickness. For chewy cook/es, roll dough to l/6-inch thickness. Cut with  
floured cookie cutter. P/ace on prepared cookie sheet. Brush with milk andsprinkle lightly with sugar. Bake for  
12 minutes or until edges are light brown. Remove from cookie sheet and cool on wire racks.  
YI ELD:  
5 DOZEN COOKI ES  
WALNUT CRESCENTS  
1 teaspoon vaniIla extract  
cup finely ground walnuts  
teaspoons milk, necessary  
1 cup confectioners sugar  
1
cup sifted all-purpose flour  
teaspoon salt  
cup butler softened  
cup granulated sugar  
Preheat oven to 300°F Sift flour and salt onto a sheet of waxed paper. Combine butter, sugar, and vanilla extract in  
a large mixing bowi Cream on Speed 7 for 1 minute. Add walnuts and mix until well blended. Add millk, if  
necessary. Using /eve/ teaspoons of dough, roll into crescent shapes and place on ungreased cookie sheet. Bake  
for 20-25 minutes. Remove from cookie sheet and roll in confectioners’ sugar Cool on wire tacks.  
YI ELD.  
4
DOZENCOOKI ES  
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Frostings  
CHOCOLATE FUDGE FROSTING  
1 tablespoon butter or margarine  
3 (1 ounce) squares unsweetened chocolate  
cup milk  
3
cups confectioner's sugar  
teaspoon salt  
1 teaspoon vanlila extract  
ounce) package cream cheese  
Combine butter, chocolate, and milk in a double boiler and heat until chocolate is melted. Cool. in large mixing  
bowl, combine cream cheese and cooled chocolate mixture. Cream on Speed 7for I minute. Turn to Speed 2, add  
confectioner9 sugar and beat until mixture is tight and fluffy, about I-2 minutes. Scrape sides of bowl as  
necessary. Spread onto cookies or cake.  
FLUFFY BUTTER FROSTING  
cup butter softened  
114 cup milk  
4 cups sifted confectioner’s sugar  
1
teaspoons vanilla extract  
1 tablespoon corn syrup  
teaspoon salt  
In large mixing bowl, cream butter on Speed 7 for 1 minute. Turn to Speed 2 and add confectioner’s sugar, satl,  
milk, and vanilla extract. When ingredients are moistened, add corn syrup and whip on Speed 11 for 2 minutes.  
Scrape sides of bowl as necessary. Spread onto cookies or cake.  
YI ELD.  
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2
Sunbeam-Oster Household Products warrants that, for a period of two years from date of  
purchase, this product shall be free of mechanical and electrical defects in material and  
workmanship. Our obligation hereunder is limited to repair or replacement, at our option, of this  
product during the warranty period, provided the product is sent postage prepaid directly to our  
factory service center:  
SUNBEAM-OSTER HOUSEHOLD PRODUCTS  
APPLIANCE SERVICE STATION  
117 Central Industrial Row  
Purvis, MS 39475  
DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE; ACTING OTHERWISE  
MAY DELAY THE PROCESSING OF YOUR WARRANTY CLAIM. This warranty does not cover  
normal wear of parts, damage resulting from any of the following: negligent use or misuse of the  
product, use on improper voltage or current, use contrary to operating instructions, or disassembly,  
repair, or alteration by any person other than our factory service center.  
Product repair or replacement as provided under the above warranty is your exclusive remedy.  
Sunbeam Corporation (of which Sunbeam-Oster Household Products is a division), shall not be  
liable for any incidental or consequential damages for breach of any express or implied warranty  
on this product. Except to the extent prohibited by applicable law, any implied warranty of  
merchantability or fitness for a particular purpose on this product is limited in duration to the  
duration of the above warranty. Some states do not allow the exclusion or limitation of incidental or  
consequential damages, or allow limitations on how long an implied warranty lasts, so the above  
limitations or exclusion may not apply to you. This warranty gives you specific legal rights, and you  
may also have other rights which vary from state to state.  
If you have any questions or comments please call our toll-free Customer Service number  
l-800-597-5978.  
Sunbeam” and  
are registered trademarks of Sunbeam-Oster Company, Inc. or its  
affiliated companies.  
1993 Sunbeam-Oster Company, Inc. or its affiliated companies. All rights reserved.  
Printed in USA  
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P/N 30063-001  
15  

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