Manual Sunbeam MX9200 Planetary Mixmaster (page 19 of 40) (English)

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General tips

• 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). Set these out ahead

of time. 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.

However, be aware that every time you

open the oven, the temperature drops.

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.

Tips for cakes, biscuits and slices

• 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. At this

stage, remove the cake from the oven and

close the oven door to retain the heat.

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.

Cookery Tips for Best Results

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Sunbeam MX9200 Planetary Mixmaster Manual

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