®
Beatermix
Hand Mixer
Instruction Booklet
JM3250
Please read these instructions carefully
and retain for future reference.
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Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM BEATERMIX HAND MIXER.
• Never eject beaters when the appliance is in
operation.
• Ensure fingers are kept well away from moving
beaters.
• When mixing extremely heavy loads the
appliance should not be operated for more
than 2 minutes 30 seconds. This does not
apply to any of the recipes detailed in this
booklet.
Sunbeam is very safety conscious when
designing and manufacturing consumer products,
but it is essential that the product user also
exercise care when using an electrical appliance.
Listed below are precautions which are essential
for the safe use of an electrical appliance:
• Read carefully and save all the instructions
provided with an appliance.
• 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.
• 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
persons (including children) with reduced
physical, sensory or mental capabilities, or
lack of experience and knowledge, unless they
have been given supervision or instruction
concerning use of the appliance by a person
responsible for their safety.
• 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.
• Do not immerse the appliance in water
or any other liquid unless recommended.
• Appliances are not intended to be operated
by means of an external timer or separate
remote control system.
• 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.
• Children should be supervised to ensure that
they do not play with the appliance.
• The temperature of accessible surfaces may be
high when the appliance is operating.
• Never leave an appliance unattended while
in use.
If you have any concerns regarding the performance and use of your appliance,
Ensure the above safety precautions are understood.
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Features of your Beatermix
Hand Mixer
Eject button
The eject button effortlessly releases the
beaters for easy cleaning.
‘V-groove’ beaters
Specially designed steel beaters provide
maximum aeration and optimum mixing
results.
2
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5 speed settings plus Boost
5–speed control provides a range of speeds
for various mixing tasks. The Boost setting
provides an extra burst of power for those extra
tough mixing tasks.
200w motor
Provides adequate power for quick and easy
mixing.
3
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Using your Beatermix Hand Mixer
Before fitting the beaters ensure that the
cord is unplugged from the power outlet and
the speed switch is in the ‘0’ (off) position.
1.Insert the beaters one at a time into the
sockets, and push firmly until they click
into position.
4.Once you have finished mixing, turn the
speed switch to the ‘0’ (off) position.
Remove the beaters from the mixture and
press the eject button firmly to release.
Note: Never eject the beaters when the
Beatermix Hand Mixer is in operation.
2.Insert the plug into the power outlet and
turn the power on and place the beaters
into the ingredients to be mixed.
3.Select the desired speed setting from 1
to 5, depending on your mixing task. See
Table 1 for a mixing guide.
Important: When mixing heavy mixtures do not
operate for more than 2 ½ minutes at a time.
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Mixing Guide
Mixing task
Recommended speed(s)
Folding/Light Blending
Speed 1
Speed 2
Speed 3
Speed 4
Speed 5
Light Mixing
Mixing
Creaming/Beating
Whipping/Aerating
5
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Mixing Tips
• For even and thorough mixing, slowly
guide the beaters around the sides and
through the centre of the bowl in the same
direction. Do not overmix.
• Always stop the mixer by moving the speed
control to the ‘0’ (off) position before
Whipping Cream
• Thickened cream gives the best results.
• For maximum volume use well chilled
cream. For best results, chill the bowl and
beaters before whipping.
• Use a deeper bowl to prevent spatter. With
the Beatermix Hand Mixer start by mixing
on Speed 2, then increase to Speed 4 or 5
as the cream thickens.
• If intending to use the cream for piping,
add approximately 2 teaspoons icing sugar
per 300ml of cream before mixing. This
will help the cream hold its shape.
raising the beaters out of the mixing bowl.
• When adding ingredients or scraping the
bowl, stop the mixer and rest it on its base
with the bowl below the beaters to catch
any mixture draining from the beaters.
• When folding dry ingredients into delicate
mixtures such as sponge cake, use Speed
1. Do not overmix.
• Always start mixing at slow speeds and
increase the speed gradually to the
recommended speed stated in the recipe
to prevent ingredients splashing out of
the bowl. When adding dry ingredients,
particularly flour, lower the speed to avoid
the ‘snow storm effect’.
Beating Egg Whites
• Separate the yolk and white carefully
ensuring there is no yolk in the egg white.
If some egg yolk is in the egg white, use
the egg shell to scoop the yolk out.
• Best results are achieved when using a
glass or stainless steel mixing bowl. If
using a plastic mixing bowl, rub the inside
of the bowl with ½ a lemon. (This helps
remove any grease). Then wash and dry
thoroughly.
• For best result always ensure that the
beaters and mixing bowl are thoroughly
clean and dry.
• For maximum volume, beat egg whites at
room temperature.
• Beat egg whites using Speed 5. Beating
time can vary depending on the freshness
of the eggs.
6
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Oven Temperature Guide
For your information, the following temperature settings are included as a guide.
These settings may need to be adjusted to suit the individual range.
Thermostat Settings
Description of Oven Temperatures
Degrees Celcius (°C)
Degrees Farenheit (°F)
Gas Mark
Very Slow
Slow
120
140-150
160
250
300
325
350
400
425
475
½
1-2
3
Moderately Slow
Moderate
Moderately Hot
Hot
180
4
200
6
220
8
Very Hot
240
9
Note: If using fan forced ovens be sure to turn the temperature down by 20°C.
Also check recipes at the back of this book.
7
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Care and Cleaning
Before cleaning your Sunbeam Beatermix
Hand Mixer, ensure that the power is turned
off at the power outlet, then remove the plug.
Wash the beaters in warm soapy water with a
cloth or sponge. Rinse and dry thoroughly.
Do not use scouring pads or abrasive
cleaners. The beaters can also be placed in
a dishwasher.
Wipe over the outside area of the Beatermix
Hand Mixer with a dampened cloth and
polish with a soft dry cloth. Wipe any excess
food particles from the power cord. Do not
immerse the motor housing in water or any
other liquid. Do not use harsh detergents or
abrasive cleaners to clean the motor housing
as these will scratch and damage the surface.
Note: Never wind the power cord around the
motor after use as the warmth of the motor
may cause damage to the power cord.
8
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Recipes
Butter Cake
Fluffy Butter Frosting
Serves: 8-10
Cooking: 1 hour
100g butter, softened
4 cups pure icing sugar
175g butter, softened
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs
¹⁄ cup milk
³
1 teaspoon vanilla extract
1.Place all ingredients in a bowl. Using the
beaters, beat on speed 1-2 until smooth.
2 ¼ cups self-raising flour
¾ cup milk
Tip: Add a few drops of food colour while
beating to achieve the desired colour.
1.Preheat oven to moderate (180°C/160°C
fan-forced). Grease and line a 20cm round
cake pan with baking paper.
2.Place all ingredients into a large bowl.
Using the beaters, beat on speed 1-2 until
combined. Increase speed to 4-5 and beat
for about 1 minute or until smooth.
3.Spoon mixture into pan. Bake for about
1 hour or until a skewer inserted into the
centre comes out clean. Stand cake for 5
minutes then turn onto a wire rack to cool.
Variations:
Cupcakes
Line a 12-hole muffin pan with patty cases.
Spoon ¼ cup mixture into each case. Bake
for about 12-15 minutes or until skewer
inserted into the centre comes out clean.
Lemon or Orange Cake
Replace the vanilla extract with the finely
grated rind of 1 lemon or orange.
Serving suggestion: Ice and decorate your
cake with Fluffy Butter Frosting recipe on
Page 9.
Marble Cake
Divide batter into 2 portions, leave one plain,
and add pink food colour to the second
portion. Drop spoonfuls of alternate colours
into prepared pan. Use a skewer or knife to
swirl slightly and create a marbled effect.
Berry Cake
Fold 1 cup of fresh or frozen mixed berries
through the cake batter.
9
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Recipes continued
Date and Walnut Loaf
Serves: 8 - 10
Cooking: 35-40 minutes
Banana Bread
Serves: 8 - 10
Cooking: 1 hour
1 cup dates, chopped
100g butter, softened
¾ cup brown sugar
¹⁄ cup boiling water
³
½ teaspoon bicarbonate of soda
125g butter, softened
½ cup brown sugar
¼ cup honey
2 eggs
1 ½ cups wholemeal self-raising flour
1 teaspoon ground cinnamon
1 ½ cups mashed banana
½ cup buttermilk
2 eggs
1 ½ cups self-raising flour
1 cup walnuts, chopped
1.Preheat oven to moderate (180°C/160°C
fan-forced). Grease and line a 14cm x
21cm loaf pan with baking paper.
2.Place butter and sugar in a bowl. Using
the beaters, beat on speed 1-2 until
combined. Increase to speed 4-5 and beat
until light and pale.
3.Add eggs one at a time, beating well after
each addition. Stir in flour, cinnamon,
banana and buttermilk.
4.Spoon mixture into pan. Bake for about
1 hour or until a skewer inserted into the
centre comes out clean. Stand cake for 5
minutes then turn onto a wire rack to cool.
Serve.
1.Preheat oven to moderately slow
(170°C/150°C fan-forced). Grease and
line a 14cm x 21cm loaf pan with baking
paper.
2.Combine dates, water and bicarbonate of
soda in a bowl. Stand for 10 minutes for
dates to soften.
3.Place butter, sugar and honey in a bowl.
Using the beaters, beat on speed 1-2 until
combined. Increase speed 4-5 and beat
until light and pale.
4.Add eggs one at a time, beating well after
each addition. Stir in flour, walnuts and
date mixture.
5.Spoon mixture into pan. Bake for about
45-50 minutes or until a skewer inserted
into the centre comes out clean. Stand
cake for 5 minutes then turn onto a wire
rack to cool. Serve.
10
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Recipes continued
Chocolate Almond Cake
Serves: 10-12
Cooking: 55 minutes
Chocolate Ganache
Combine chocolate and cream in a small
saucepan. Stir over low heat until smooth.
Remove from heat. Set aside to cool.
250g good-quality dark chocolate, chopped
250g butter, chopped
Apple Tart Cake
Serves: 8 - 10
Cooking: 1 hour
¹⁄ cup strong espresso coffee
³
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs
125g butter, softened
1 cup caster sugar
1 cup self-raising flour
¼ cup cocoa powder
½ cup almond meal
1 teaspoon vanilla essence
2 eggs
1 ½ cups self-raising flour
2 granny smith apples, peeled, cored and
thinly sliced
Chocolate ganache
150g good quality dark chocolate, chopped
2 teaspoons cinnamon sugar
Dollop cream, to serve
¹⁄ cup cream
³
1.Preheat oven to moderately slow
(160°C/140°C fan-forced). Grease and
line the base of a 22cm round spring-form
cake pan.
2.Place chocolate, butter, coffee and vanilla
in a saucepan. Stir over low heat until
smooth. Remove from heat and set aside
for 5 minutes to cool.
3.Place sugar and eggs in a large bowl.
Using the beaters, beat on speed 1-2
until combined. Increase speed to 4 and
beat until mixture is pale and creamy.
Add chocolate mixture and beat until
well combined.
4.Add sifted flour and cocoa with almond
meal to mixture and beat until combined.
5.Pour mixture into pan. Bake for about 55
minutes or until a skewer inserted in the
centre comes out moist. Stand cake for 5
minutes then turn onto a wire rack to cool.
1.Preheat oven to moderately slow
(160°C/140°C fan-forced). Grease and line
the base of a 22cm round spring-form cake
pan with baking paper.
2.Place butter, sugar and vanilla in a bowl.
Using the beaters, beat on speed 1-2 until
combined. Increase speed to 4 and beat
until light and creamy.
3.Add eggs one at a time, beating well, after
each addition. Sift flour and fold through
mixture.
4.Spoon mixture into pan. Arrange apples
slices overlapping around the cake and
sprinkle with cinnamon sugar.
5.Bake for about 1 hour or until a skewer
inserted into the centre comes out clean.
Stand for 5 minutes then transfer onto a
wire rack to cool. Serve with cream
11
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Recipes continued
Pancakes with Ricotta, Strawberries
and Maple Syrup
Chocolate Chip Cookies
Makes: about 30
Makes: 8, Cooking: 32-48 minutes
Cooking: 10-15 minutes per batch
2 eggs, separated
125g butter, softened
½ cup firmly packed brown sugar
½ cup caster sugar
½ cup caster sugar
1 teaspoon vanilla extract
2 cups self-raising flour
Pinch salt
1 teaspoon vanilla extract
1 egg
½ teaspoon bicarbonate of soda
1 ½ cups buttermilk
1 ¾ cup self raising flour
1 cup choc chips
50g butter, melted
200g low-fat ricotta cheese
2 teaspoons cinnamon sugar
250g punnet strawberries, hulled, sliced
Maple syrup, to serve
1.Preheat oven to moderate (180°C/160
fan-forced). Grease and line baking trays
with baking paper.
2.Place butter, sugars and vanilla in a bowl.
Using the beaters, beat on speed 1-2 until
combined. Increase speed to 4-5 and beat
until light and pale.
3.Add egg and beat until combined. Reduce
speed to 1-2. Add flour and chocolate
chips. Beat until combined.
4.Roll tablespoons of mixture into balls and
place onto prepared trays. Press lightly
with the back of a fork. Ensure that
the cookies are well spaced to allow for
spreading.
1.Place egg yolks, sugar and vanilla in a
medium bowl. Using the beaters, beat on
speed 3-4 until light and pale.
2.Add flour, salt, bicarbonate of soda,
buttermilk and butter. Beat on speed 4
until smooth.
3.Place egg whites in a clean bowl. Beat
on speed 5 until firm peaks form. Fold
eggwhites into batter.
4.Heat a frypan over medium heat. Spray
with cooking oil spray. Add 1/3 cup mixture
and cook for about 2-3 minutes each side
of until golden and puffed.
5.Bake cookies in batches for about 10 -15
minutes or until golden. Transfer to a wire
rack to cool.
5.Combine ricotta and cinnamon in a small
bowl. Beat on Speed 3 until smooth.
Serve pancakes with ricotta mixture,
strawberries and maple syrup.
12
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Recipes continued
Peanut butter cookies
Cornflake Cookies
Makes: about 32
Makes: about 26
Cooking: 12-15 minutes per batch
Cooking: 15-18 minutes per batch
125g butter, softened
125g butter, softened
½ cup caster sugar
1 teaspoon vanilla essence
1 egg
¾ cup brown sugar
½ cup smooth peanut butter
½ cup sweetened condensed milk
1 egg
½ cup sultanas
2 cups plain flour
½ cup desiccated coconut
1 ¼ cups self-raising flour
3 cups cornflakes, crushed
1 teaspoon baking powder
1 cup unsalted peanuts, roughly chopped
1.Preheat oven to moderate (180°C/160
fan-forced). Grease and line baking trays
with baking paper.
1.Preheat oven to moderate (180°C/160°C
fan forced). Grease and line baking trays
with baking paper.
2.Place butter and sugar in a bowl. Using
the beaters, beat on speed 1-2 until
combined. Increase speed to 4-5 and beat
until light and pale. Add peanut butter and
condensed milk. Beat until smooth.
3.Add egg and beat until combined. Reduce
speed to 1-2. Add flour and peanuts and
beat until mixture comes together.
2.Place butter, sugar and vanilla in a bowl.
Using the beaters, beat on speed 1-2 until
combined. Increase speed to 4 and beat
until light and creamy.
3.Add egg and beat until combined. Add
sultanas, coconut and flour. Beat on
Speed 1 until combined and mixture
comes together.
4.Roll tablespoons of mixture into balls, then
press to flatten. Place onto prepared trays.
Ensure that the cookies are well spaced to
allow for spreading.
5.Bake cookies in batches for about 12-15
minutes or until golden. Transfer to a wire
rack to cool.
4.Roll tablespoons of mixture into balls.
Place cornflakes in a large bowl. Add balls
and press to coat and flatten.
5.Place onto prepared baking trays. Bake
cookies in batches for about 15-18
minutes or until golden. Transfer to a wire
rack to cool.
13
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Recipes continued
Almond Shortbread
Makes: about 30
Choc Caramel Slice
Makes: 16 slices
Cooking: 15-20 minutes per batch
Cooking: 35 minutes
125g butter, softened
¼ cup caster sugar
1 teaspoon vanilla extract
1 cup plain flour
125g butter, softened
½ cup caster sugar
¹⁄ cup desiccated coconut
³
1 cup plain flour
¼ cup rice flour
Filling
¼ cup almond meal
2 teaspoons raw sugar
40g butter, melted
395g can sweetened condensed milk
2 tablespoons golden syrup
1.Preheat oven to moderately slow
(160°C/140°C fan forced). Grease and line
baking trays with baking paper.
2.Place butter, sugar and vanilla in a small
bowl. Using the beaters, beat on speed 1-2
until combined. Increase speed to 4-5 and
beat until light and creamy.
3.Transfer to a large bowl; stir in flours
and almond meal in two batches. Press
ingredients together and knead on a lightly
floured surface until just smooth.
4.Roll dough between baking paper to 5mm
thick. Using a 4.5cm round cutter, cut
rounds from dough. Place onto prepared
trays. Sprinkle with raw sugar.
Topping
200g milk chocolate, chopped
¼ cup cream
1.Preheat oven to moderate (180°C/160°C
fan forced). Grease and line a 18cm x
28cm lamington pan with baking paper.
2.Place butter and sugar in a bowl. Using the
beaters, beat on speed 1-2 until combined.
Increase speed to 4-5 and beat until light
and pale. Add coconut and flour and beat
until mixture comes together.
3.Press mixture into prepared pan. Bake for
about 15 minutes or until just light golden.
Remove from oven and allow to cool
slightly.
4.Combine butter, condensed milk and
golden syrup in bowl. Stir until smooth.
Pour mixture over biscuit base. Bake for
15-20 minutes or until firm.
5.Bake for about 15-20 minutes or until
lightly golden. Transfer to a wire rack to
cool.
5.Combine chocolate and cream in a
small saucepan. Stir over low heat until
smooth. Spread chocolate over caramel.
Place in the fridge to set. Cut into squares
and serve.
14
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Recipes continued
Brownie Cheesecake Slice
Serves: about 16
Chocolate mousse
Serves: 8
Cooking: 1 hour
300ml thickened cream
3 eggs, separated
150g butter, cubed
200g dark chocolate, roughly chopped
2 eggs, lightly beaten
½ cup caster sugar
2 tablespoons caster sugar
200g dark chocolate, chopped
30g unsalted butter, chopped
Whipped cream and extra chocolate to
garnish
1 cup plain flour
Topping
250g cream cheese, softened
1.Place cream in a bowl. Using the beaters,
beat on speed 4-5 until soft peaks form.
2.Place egg whites in a clean bowl. Using
clean, dry beaters, beat on speed 5 until
soft peaks form. Add sugar and beat until
sugar dissolves.
3.Place chocolate in a heatproof bowl. Place
bowl over a saucepan of simmering water.
Stir with a metal spoon until melted.
Remove from heat, add butter and stir
until melted. Add egg yolks and stir until
smooth.
¹⁄ cup caster sugar
³
2 eggs
½ cup nutella spread
1.Preheat oven to moderately slow
(160°C/140°C fan forced). Grease and
line a 20cm square cake pan with baking
paper.
2.Combine butter and chocolate in a small
saucepan. Stir over low heat until mixture
melts and is smooth. Remove from heat
and transfer mixture to a bowl. Leave to
cool for 5 minutes.
4.Fold cream and egg whites into chocolate
mixture in two batches.
5.Spoon mixture into 8 serving glasses. Cover
and refrigerate overnight.
6.Serve with extra whipped cream and
garnish with shaved chocolate.
3.Add eggs and stir to combine. Add sugar
and flour and stir until mixture is smooth.
Spoon mixture into prepared pan.
4.Place cream cheese and sugar in a bowl.
Using the beaters, beat on speed 1-2 until
combined. Increase speed to 4-5 and beat
until smooth. Add eggs and beat until
combined. Add nutella and gently stir
through to make a swirl pattern.
5.Spoon over chocolate mixture. Bake for
about 1 hour or until firm to touch.
Leave to cool. Refrigerate until cold. Cut
into squares. Serve.
15
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Notes
16
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12 Month Replacement Guarantee
In the unlikely event that this appliance develops any malfunction
within 12 months of purchase (3 months commercial use) due to
faulty materials or manufacture, we will replace it for you
free of charge.
Should you experience any difficulties with
your appliance, please phone our customer
service line for advice on 1300 881 861 in
Australia, or 0800 786 232 in New Zealand.
Alternatively, you can send a written claim
to Sunbeam at the address listed below.
On receipt of your claim, Sunbeam will
seek to resolve your difficulties or, if the
appliance is defective, advise you on how
to obtain a replacement or refund.
In Australia you are entitled to a
replacement or refund for a major failure and
for compensation for any other reasonably
foreseeable loss or damage. You are also
entitled to have the goods repaired or
replaced if the goods fail to be of acceptable
quality and the failure does not amount to
a major failure.
Should your appliance require repair or
service after the guarantee period, contact
your nearest Sunbeam service centre.
Your Sunbeam 12 Month Replacement
Guarantee naturally does not cover misuse
or negligent handling and normal wear and
tear.
For a complete list of Sunbeam’s authorised
service centres visit our website or call:
Australia
Similarly your 12 Month Replacement
Guarantee does not cover freight or any other
costs incurred in making a claim. Please
retain your receipt as proof of purchase.
1300 881 861
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
The benefits given to you by this guarantee
are in addition to your other rights and
remedies under any laws which relate to the
appliance.
New Zealand
0800 786 232
26 Vestey Drive, Mt Wellington
Auckland, New Zealand
Our goods come with guarantees that cannot
be excluded under the Australian Consumer
Law and under the New Zealand Consumer
Guarantees Act.
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Need help with your appliance?
Contact our customer service team or visit
our website for information and tips on
getting the most from your appliance.
In Australia
Or call 1300 881 861
In New Zealand
Or call 0800 786 232
is a registered trademark.
‘Beatermix’ is a trademark of Sunbeam Corporation.
Made in China.
Due to minor changes in design or otherwise,
the product may differ from the one shown in this leaflet.
© Copyright. Sunbeam Corporation Limited 2011.
ABN 45 000 006 771
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Unit 3, Building D
26 Vestey Drive
Mt Wellington Auckland
New Zealand
Sunbeam Corporation is a division of GUD Holdings Ltd.
6/11
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