Sunbeam Mixer JM3250 User Manual

®
Beatermix  
Hand Mixer  
Instruction Booklet  
JM3250  
Please read these instructions carefully  
and retain for future reference.  
 
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.  
 
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
 
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
 
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.  
4
 
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
 
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
 
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
 
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
 
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
 
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  
 
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  
 
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  
 
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  
 
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  
 
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  
 
Notes  
16  
 
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.  
‘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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