Sunbeam 2594 350-Watt MixMaster Stand Mixer with Dough Hooks and Beaters, Black
Description
Product Features
- Designed with 350 watts of mixing power and 12 speeds to help you create delicious meals and desserts
- Soft start technology helps minimize splatters and mess on the counter by gently accelerating to selected speed
- Burst-of-Power function provides extra mixing power to work through batters and ensure even mixing at any speed
- Synchronized 3-way mixing action incorporates ingredients easily while off-center bowl positioning makes it easy to add ingredients and helps reduce buildup on the sides of bowl
Product description
Sunbeam Mixmaster Stand Mixer. This mixer puts out an outstanding 350 watts of power. It has 12 speeds, a soft handle and soft start technology. Features an on and off switch and a tilt locking head.
Product information
| Product Dimensions | 13.8 x 12.1 x 15 inches |
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| Item Weight | 10.35 pounds |
| Shipping Weight | 10.5 pounds |
| Manufacturer | Sunbeam |
| ASIN | B0019R6KFM |
| Shipping Advisory | This item must be shipped separately from other items in your order. Additional shipping charges will not apply. |
| Item model number | 002594-000-000 |
| Date first listed | May 19, 2008 |
Technical Specification
From the manufacturer
Mix Up Memories
Discover new ways to make precious family memories for your loved ones by carrying on the tradition of special baking moments and joyous celebrations.
Bake Memories With Sunbeam Mixers
The Sunbeam brand has been there decade after decade, from generation to generation, to help prepare treasured family recipes for all to enjoy. Nothing shows fondness and devotion to sweet moments more than delicious treats baked with love and care.
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Offset Bowl PositioningEasily incorporate ingredients as you are mixing, eliminating the need to stop and start again. |
Tilt Locking HeadDesigned to make baking easier and more convenient. You can change out the accessories or remove the bowl with a simple release button to raise or lower the head. The open handle design makes it convenient to carry the mixer for storage or cleaning. |
Burst of Power ButtonBurst of Power button for an added boost of power at any speed. |
Powerful 350W Motor and 12 Different Speed SettingsPowerful 350W motor and 12 different speed settings for quickly and precisely mixing ingredients to perfection. |
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| Mashed Cauliflower | Perfect Pizza Dough | Scottish Shortbread | |
| Time | Prep Time: 10 minutes Total Time: 10 minutes Yield: 6 servings (3 cups/750 ml) | Prep Time: 10 minutes Total Time: 70 minutes (includes rising time) Yield: Dough for 2 pizzas (1 1/4 pounds/750 g each) | Prep time: 10 minutes Total time 55 minutes Yield: 1 dozen (12 wedges) |
| Ingredients | 1 head cauliflower, cored, trimmed and cut into small florets (about 6 cups/1.5 L) 1/2 cup (125 ml) sour cream 3 tablespoons (45 ml) finely grated Parmesan cheese 2 tablespoons (30 ml) butter, softened 1/2 teaspoon (2 ml) salt 1/4 teaspoon (1 ml) pepper 3 tablespoons (45 ml) chopped fresh chives | 5 cups (1.25 L) all-purpose flour (approx.) 2 pkg (8 g each) rapid-rise yeast 2 teaspoons (10 ml) salt 2 cups (500 ml) very warm water (120° to 130°F/50° to 54°C) 1/4 cup (60 ml) olive oil | 3/4 cup (175 ml) salted butter 1/4 cup (60 ml) superfine or berry sugar (approx.) 1/2 teaspoon (2 ml) vanilla 1 1/2 cups (375 ml) all-purpose flour |
| Instructions | In large saucepan of boiling salted water, cook cauliflower for 6-8 minutes or until fork-tender. Drain well; return to pan set over low heat and cook, stirring, for about 2 minutes or until all moisture has evaporated. Using hand mixer on medium speed (using up and down and sideways motion), beat cauliflower until it is mashed and resembles mashed potatoes. Add sour cream, Parmesan, butter, salt and pepper; mix on medium-high speed for 2-3 minutes. Stir in chives. | In stand mixer, stir together 4 1/2 cups (1.125 L) flour, yeast and salt. Add warm water and olive oil; using dough hook attachment, mix on low speed for about 4 minutes to make soft dough. Increase speed to medium; mix for 6-8 minutes, adding 1 tablespoon (15 ml) flour at a time (to maximum of remaining 1/2 cup/125 ml), until dough is smooth and elastic, and sides of bowl are clean and dough pulls away from side of bowl. Transfer to lightly floured surface and knead to form a smooth ball. Transfer to lightly greased large bowl; cover with plastic wrap. Let rise in warm place for about 1 hour or until doubled in bulk. Punch down dough; proceed with recipe as desired. Tip: Pat each ball of dough onto 15- x 11-inch (35 x 27 cm) baking sheet. Top with desired sauce and toppings. Bake in 425°F (220°C) oven for 15-18 minutes. | Preheat oven to 325°F (160°C). In stand mixer, on medium speed, beat butter and 1/4 cup (60 ml) of the sugar for about 2 minutes or until light. Beat in vanilla until combined. Add all-purpose flour; beat on low speed just until mixture comes together. Pat dough into greased, parchment paper–lined round 8-inch (20 cm) cake pan. Use knife to score shortbread into 12 wedges; press around edges with fork. Refrigerate for 30 minutes. Sprinkle top with additional sugar (about 1 teaspoon/5 ml). Bake for 40 to 45 minutes or until light golden. Let cool in pan for 5 minutes. Cut through score lines; let cool completely. |
Features
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