Sunbeam Mixer JM6600 User Manual

®
Mixmaster  
Hand Mixer with a powerful 350 watt motor  
Instruction Booklet  
JM6600  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR SUNBEAM  
MIXMASTER HAND MIXER.  
1 minute 30 seconds. This does not apply to  
any of the recipes detailed in this booklet.  
• Never eject beaters, dough hooks or balloon  
whisks when the appliance is in operation.  
• Ensure fingers are kept well away from moving  
beaters, dough hooks and balloon whisks.  
• When mixing extremely heavy loads the  
appliance should not be operated for more than  
IMPORTANT: In the case of the mixer overheating  
due to excessive load, the safety cutout will  
activate, preventing the mixer from operating.  
Should this occur, switch the mixer off at the  
power outlet and allow the mixer to cool for 10  
minutes before switching it back on.  
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:  
• 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.  
• Read carefully and save all the instructions  
provided with an appliance.  
• 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.  
1
 
Features of your Mixmaster Hand  
Mixer  
Boost button  
Provides an extra burst of power for those  
extra tough mixing tasks.  
Eject button  
To effortlessly release the beaters, dough  
hooks or whisks for easy cleaning, press the  
speed dial button downwards.  
Speeds  
6 speed settings for even and thorough  
mixing.  
'V-groove' beaters  
Heavy duty 'V-groove' beaters for creaming  
butter and sugar, plus mixing cake mixes.  
2
 
Powerful 350 watt motor  
Handles the toughest mixing tasks.  
Dough hooks  
Heavy duty dough hooks take the hard work  
out of kneading dough and other heavy  
mixtures.  
Balloon whisks  
For whisking cream, egg whites, light batters  
and sponges.  
3
 
BeatermixHandMixer
Before using your MIXMASTER Hand Mixer  
Using your MIXMASTER Hand Mixer  
Before fitting the beaters, dough hooks or  
balloon whisks, be sure the power cord is  
unplugged from the power outlet and the  
speed control switch is in the ‘OFF’ position.  
1. Select the desired attachments, depending  
on the mixing task to be performed:  
• Beaters for creaming butter and sugar, plus  
mixing cake mixes.  
• Dough hooks for kneading dough and other  
heavy mixtures.  
1. With the speed control switch in the  
‘OFF’ position, plug the power cord into a  
230-240V AC power outlet.  
2. Place the beaters, dough hooks or balloon  
whisks into the bowl of ingredients to be  
mixed and using the speed control switch  
select the desired mixing speed.  
Clearly marked instructions for correct  
mixing speeds for each type of mixture are  
shown in the mixing guide on page 5.  
Tip: Always start mixing at slow speeds and  
increase the speed gradually to prevent  
ingredients splashing out of the mixing  
bowl. When adding dry ingredients,  
particularly flour, lower the speed to  
prevent the ‘snow storm’ effect.  
• Balloon whisks for whisking cream, egg  
whites, light batters and sponges.  
2. Inserting selected attachment;  
Beaters:  
Beaters can be inserted into either socket as  
the beaters are identical.  
3. Once you have finished mixing, turn the  
speed switch to the ‘OFF’ position and  
unplug the cord from the power outlet.  
Dough hooks:  
Take the dough hook – illustrated as dough  
hook ( ). Insert dough hook ( ) into the left  
hole on the underside of the mixer head.  
Take the dough hook that is hooked at the  
bottom – illustrated as dough hook ( ), and  
insert it into the right hole.  
Note: Be sure both dough hooks click firmly  
in place, you may need to twist the dough  
hook slightly to engage it in position prior to  
pushing it in place.  
4. To remove the beaters/dough hooks/balloon  
whisks, place fingers loosely around the  
spindles and press the eject button.  
Note: Never eject the beaters, dough hooks  
or balloon whisks when the Mixmaster  
Hand Mixer is in operation.  
Balloon Whisks:  
Balloon whisks can be inserted into either  
socket as they are identical.  
4
 
Mixing Guide  
Mixing Task  
Recommended Speed(s)  
1 - 2 (low)  
Kneading, Folding & Blending  
Light Mixing  
2 - 3 (low/med)  
4 - 5 (med/high)  
5 - 6 (high)  
Creaming & Beating  
Whipping & Aerating  
Mixing Tips  
1.For even and thorough mixing, slowly guide  
the beaters/dough hooks/balloon whisks  
around the sides and through the centre  
of the bowl in the same direction. Do not  
overmix.  
2. Always stop the mixer by moving the  
speed control switch to the ‘OFF’ position  
before raising the beaters/dough hooks/  
balloon whisks out of the mixing bowl.  
3. When adding ingredients or scraping the  
bowl, stop the mixer and rest it on its base  
with the bowl below the beaters/dough  
hooks/balloon whisks to catch any mixture  
draining from them.  
4. When folding dry ingredients into delicate  
mixtures such as sponge cake, use speed  
1-2. Do not overmix.  
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. Even  
the slightest amount of yolk will prevent the  
whites beating.  
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/balloon whisks and mixing bowl are  
thoroughly clean and dry.  
For maximum volume, beat egg whites at  
room temperature.  
5. Always start mixing at slow speeds.  
Gradually increase to the recommended  
speed as stated in the recipe.  
Beat egg whites using 5-6 setting. Beating  
time can vary depending on the freshness of  
the eggs.  
5
 
Mixing Tips continued  
Whipping Cream  
Thickened cream gives the best results.  
by mixing on speed 2, then increase to speed  
5-6 as the cream thickens.  
If intending to use the cream for piping, add  
approximately 2 teaspoons of icing sugar per  
300ml of cream before mixing. This will help  
the cream hold its shape.  
For maximum volume use well chilled cream.  
For best results, chill the bowl and beaters/  
balloon whisks before whipping.  
Use a deeper bowl to prevent splatter. Start  
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.  
6
 
Care and Cleaning  
Before cleaning your Sunbeam Mixmaster  
Hand Mixer, ensure that the power is turned  
off at the power outlet, then remove the plug.  
Wash the beaters/dough hooks/balloon whisks  
in warm soapy water with a cloth or sponge.  
Rinse  
Wipe over the outside area of the Mixmaster  
Hand Mixer with a dampened cloth and  
polish with a soft dry cloth. Wipe any excess  
food particles from the power cord.  
and dry thoroughly. Do not use scouring  
pads or abrasive cleaners. The beaters/dough  
hooks/balloon whisks can also be placed in a  
dishwasher.  
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.  
7
 
Recipes  
Butter Cake  
Marble Cake  
Serves: 8-10  
Preparation: 15 minutes  
Cooking: 1 hour  
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.  
175g butter, softened  
1 teaspoon vanilla extract  
1 cup caster sugar  
3 eggs  
Berry Cake  
Fold 1 cup of fresh or frozen mixed berries  
through the cake batter.  
2 ¼ cups self-raising flour  
¾ cup milk  
Buttermilk Pikelets  
Makes: 24  
Preparation: 5 minutes  
Cooking: 15 minutes  
1.Preheat oven to moderate (180°C/160°C  
fan-forced). Grease and line a 20cm round  
cake pan.  
2.Place all ingredients in a large bowl.  
Using the beaters, beat on Low speed (1-2)  
until combined. Increase speed to Medium-  
High (4-5) and beat for about 1 minute or  
until smooth.  
1 egg  
¼ cup caster sugar  
1 cup self-raising flour, sifted  
pinch salt  
½ teaspoon bicarbonate of soda  
¾ cup buttermilk  
3.Pour mixture into prepared pan.  
4.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.  
30g butter, melted  
Cooking oil spray  
Lemon juice and sugar, to serve  
1.Place egg and sugar in a small bowl. Using  
the balloon whisks, beat on Medium/High  
(4-5) until light and creamy.  
2.Add flour, salt, bicarbonate of soda,  
buttermilk and butter and beat on Medium/  
High speed (4-5) until smooth.  
3.Heat a frypan over medium heat. Spray  
with cooking oil spray. Add tablespoons of  
mixture and cook for about 2-3 minutes  
each side or until golden.  
4.Serve pikelets warm or cold with lemon  
juice and sprinkle with sugar.  
Serving suggestion: Ice and decorate your  
cake with fluffy butter frosting (recipe on  
page 12)  
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.  
8
 
Recipes continued  
Chocolate Chip Cookies  
Meringue kisses  
Makes: about 30  
Makes: about 24  
Preparation: 15 minutes  
Cooking: 10-15 minutes per batch  
Preparation: 30 minutes  
Cooking: 30 minutes  
125g butter, softened  
½ cup firmly packed brown sugar  
½ cup caster sugar  
1 teaspoon vanilla extract  
1 egg  
1 egg white  
¼ cup caster sugar  
½ teaspoon white vinegar  
2 teaspoons icing sugar  
Whipped cream, to serve  
1 ¾ cup self raising flour  
1 cup choc chips  
1.Preheat oven to very slow (120°C/100°C  
fan-forced). Grease baking trays and dust  
with corn flour. Shake off excess.  
2.Place egg white in a small bowl. Using the  
balloon whisks, beat on High speed (5-6)  
until soft peaks form. Gradually add the  
caster sugar and vinegar. Continue beating  
until sugar dissolves. Fold in sifted icing  
sugar.  
3.Spoon the mixture into a piping bag fitted  
with a small star shaped nozzle. Pipe  
small meringues (about 1.5cm) onto the  
prepared baking trays.  
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 Low speed  
(1-2) until combined. Increase speed to  
Medium/High (4-5) and beat until light and  
creamy.  
3.Add egg and beat until combined. Reduce  
speed to Low (1-2). Add flour and  
chocolate chips. Beat until combined.  
4.Bake for about 30 minutes or until crisp  
and dry. Cool meringues on trays.  
5.Sandwich cooled meringues with with  
chantilly cream (recipe on page 12), basic  
butter cream (recipe on page 12), or  
chocolate ganache (recipe on page 12)  
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.  
5.Bake cookies in batches for about 10 -15  
minutes or until golden. Cool on trays.  
Tip: If you do not have a piping bag, use two  
teaspoons to spoon rounds of meringue  
mixture onto prepared trays.  
.
9
 
Recipes continued  
Classic Sponge Cake  
Serves: 8  
White Chocolate cheesecake  
Serves: 10  
Preparation: 20 minutes  
Cooking: 20 minutes  
Preparation: 30 minutes (plus refrigeration  
time)  
250g plain sweet biscuits  
125g butter, melted  
4 eggs  
¾ cup caster sugar  
2 teaspoons gelatine  
¼ cup water  
375g cream cheese, softened  
½ cup caster sugar  
1 cup wheaten cornflour  
1 teaspoon cream of tartar  
½ teaspoon bicarbonate of soda  
Whipped cream and jam, to serve  
1 teaspoon vanilla extract  
300ml thickened cream  
150g white chocolate, melted  
1.Preheat oven to moderate (180°C/160°C  
fan-forced). Grease and line two 22cm  
round cake pans.  
Mixed berries and grated white chocolate, to  
2.Place eggs in a small bowl. Using the  
balloon whisks, beat on High speed (5-6)  
until thick and creamy (about 5 minutes).  
Continue beating, gradually adding the  
sugar until dissolved.  
3.Sift flour, cream of tartar and bicarbonate  
of soda twice onto baking paper. Sift into  
egg mixture and use a large metal spoon to  
fold until combined.  
garnish  
1.Grease and line a 22cm spring form tin  
with baking paper.  
2.Place biscuits in a food processor. Process  
until fine. Add melted butter. Process until  
combined. Press mixture onto the base  
of the prepared tin. Refrigerate for 30  
minutes.  
4.Divide mixture evenly among cake pans.  
Bake for about 20 minutes or until skewer  
inserted into the centre comes out clean.  
5.Turn cakes immediately onto a baking  
paper lined wire rack.  
6.Serve cool sponges sandwiched together  
with whipped cream and jam. Dust with  
icing sugar.  
3.Sprinkle gelatine over water in a heatproof  
jug. Stand jug in a small saucepan of  
simmering water. Stir until gelatine  
dissolves. Cool slightly.  
4.Place cream cheese, sugar and vanilla  
extract in a large bowl. Using the beaters,  
beat on Low speed (1-2) until just  
combined. Increase to Medium/High speed  
(4-5) and beat until smooth.  
5.Add cream. Continue beating until just  
combined. Add chocolate and gelatine  
mixture. Beat until just combined. Pour  
mixture into prepared tin. Refrigerate  
overnight or until firm.  
.
6.Serve garnished with mixed berries and  
grated chocolate.  
10  
 
Recipes continued  
Chocolate mousse  
Serves: 8  
Preparation: 20 minutes  
300ml thickened cream  
3 eggs, separated  
2 tablespoons caster sugar  
200g dark chocolate, chopped  
30g unsalted butter, chopped  
Whipped cream and extra chocolate to  
garnish  
1.Place cream in a bowl. Using the beaters,  
beat on High speed (5-6) until soft peaks  
form.  
2.Place egg whites in a clean bowl. Using  
the balloon whisks, beat on High speed  
(5-6) 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.  
4.Add egg yolks and stir until smooth.  
5.Fold cream and egg whites into chocolate  
mixture in two batches.  
6.Spoon mixture into 8 serving glasses. Cover  
and refrigerate overnight.  
7.Serve with extra whipped cream and  
garnish with shaved chocolate.  
11  
 
Icing, Fillings, Frosting and Creams  
Chantilly Cream  
Whipped chocolate ganache  
200g dark chocolate, chopped  
2/3 cup thickened cream  
300ml thickened cream  
2 tablespoons icing sugar  
1 teaspoon vanilla extract  
1. Place chocolate and cream in a small  
saucepan. Stir over low heat with a metal  
spoon until smooth. Transfer to a bowl.  
Cover and refrigerate for about 1 hour or  
until spreadable. Using beaters, beat on  
Low speed (1-2) until light and paler in  
colour.  
1. Place all ingredients in a bowl. Using the  
balloon whisks, beat on High speed (5-6)  
until soft peaks form.  
Fluffy Butter Frosting  
100g butter, softened  
4 cups pure icing sugar  
1/3 cup milk  
1 teaspoon vanilla extract  
1. Place all ingredients in a bowl. Using the  
beaters, beat on Low speed (1-2) until  
smooth.  
Tip: Add a few drops of food colour while  
beating to achieve the desired colour.  
Glaze Icing  
¼ cup caster sugar  
¼ cup water  
1 teaspoon gelatine  
1. Place all ingredients in a small saucepan.  
Stir over low-medium heat until sugar has  
just dissolved.  
2. Brush warm on top of baked sweet goods.  
Tip: Do not allow the mixture to boil. This will  
de-activate the gelatine.  
12  
 
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.  
 
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.  
‘Mixmaster’ 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.  
8/11  
 

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