Sunbeam Mixer JM5900 User Manual

®
Beatermix Pro  
Hand Mixer with a powerful 320 watt motor  
Instruction Booklet  
JM5900  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM BEATERMIX PRO.  
• Never eject beaters or dough hooks when the  
appliance is in operation.  
• When mixing extremely heavy loads the  
appliance should not be operated for more  
than 1 minute. This does not apply to any of  
the recipes detailed in this booklet.  
• Switch off the appliance and disconnect from  
supply before changing accessories or  
approaching parts that move in use.  
• Ensure fingers are kept well away from moving  
beaters and dough hooks.  
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.  
• 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.  
• 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.  
• 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.  
• 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.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
Features of your Beatermix® Pro  
Boost button  
Provides an extra burst of power for  
those extra tough mixing tasks.  
High & Low speeds  
10 speed control switch  
5 high-range speed settings for beating and  
mixing, and 5 low range speeds for kneading.  
Eject button  
The eject button effortlessly releases the  
beaters or dough hooks for easy cleaning.  
Special ‘V-groove’ beaters  
Specially designed steel beaters provide  
maximum aeration and optimum mixing  
results.  
2
 
5 position swivel cord  
Rotates to allow for comfortable  
left or right hand use.  
Powerful 320 watt motor  
Handles the toughest mixing tasks.  
Dough hooks  
The strong steel dough hooks take the hard  
work out of kneading dough and other heavy  
mixtures.  
3
 
Using your Beatermix® Pro  
Before using your Beatermix Pro  
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.  
Before fitting the beaters or dough hooks, be  
sure the power cord is unplugged from the  
power outlet and the speed control switch is  
in the ‘0’ OFF position.  
1. Select the desired attachments,  
depending on the mixing task to be  
performed: beaters for mixing and  
beating, or dough hooks for kneading.  
When adding dry ingredients use the  
lowest speed to prevent the ‘snow storm’  
effect.  
Inserting the beaters  
2a. Beaters can be inserted into either  
socket, as the beaters are identical.  
3. Once you have finished mixing, turn the  
speed switch to the ‘0’ OFF position and  
unplug the cord from the from the power  
outlet. Remove the beaters/dough hooks  
from the mixture and press the eject  
button firmly to release.  
4. To remove the beaters/dough hooks, place  
fingers loosely around the spindles and  
press the eject button located at the front  
of the head of the Beatermix Pro.  
Inserting the dough hooks  
2b. To insert the dough hooks, place the  
dough hook with the red ring into the left  
socket. Place the other dough hook into  
the right socket.  
Note: Ensure both beaters and dough  
hooks are fully inserted into the correct  
sockets or your mixing results may be  
affected.  
Note: Never eject the beaters or dough  
hooks when the Beatermix Pro is in  
operation.  
Using your Beatermix Pro  
1. With the speed control switch in the ‘O’  
OFF position, plug the power cord into a  
230-240V AC power outlet.  
2. Place the beaters or dough hooks into the  
ingredients to be mixed and using the  
speed control switch select the desired  
mixing speed.  
Select the Low range setting for kneading  
dough and thicker mixtures, folding, or  
when using the dough hooks. Select the  
High range setting for mixing, beating,  
and whipping.  
4
 
Mixing Guide  
Mixing task  
Recommended speed(s)  
Kneading, Folding & Blending  
'LO' 1 and 2  
Light Mixing  
'LO' 3 and 4  
Creaming & Beating  
Whipping & Aerating  
'HI' 2 and 3 or 'LO' 5  
'HI' 4, 5 and Boost  
Mixing Tips  
1. 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.  
2. Always stop the mixer by moving the  
speed control switch to the ‘0’ OFF  
position before raising the beaters out of  
the mixing bowl.  
3. When adding ingredients or scraping the  
bowl, stop the mixer and rest it on it’s  
base with the bowl below the beaters  
to catch any mixture draining from the  
beaters.  
4. When folding dry ingredients into delicate  
mixtures such as sponge cake, use Speed  
1 on the ‘Low’ setting. Do not overmix.  
Beating Egg Whites  
6. 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.  
7. 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.  
8. For best result always ensure that the  
beaters and mixing bowl are thoroughly  
clean and dry.  
9. 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.  
10.Beat egg whites using Speed 5 on the  
High range setting. Beating time can vary  
depending on the freshness of the eggs.  
5
 
Mixing Tips continued  
Whipping Cream  
11.Thickened cream gives the best results.  
12.For maximum volume use well chilled  
cream. For best results, chill the bowl  
and beaters before whipping.  
range setting, start by mixing on Speed  
2, than increase to Speed 4 or 5 as the  
cream thickens.  
14.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 it’s shape.  
13.Use a deeper bowl to prevent splatter.  
With the Beatermix Pro set to a High  
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.  
Oven Temperature Guide  
TEMPERATURE  
Very Low  
Low  
Degrees Celcius  
120-140  
150  
Degrees Farenheit  
250-275  
300  
Gas Mark  
1
2
3
Warm  
160-170  
180  
315-325  
350  
Moderate  
Moderately Hot  
Hot  
4
190-200  
210-220  
230-240  
375-400  
415-425  
450-475  
5
6 to 7  
8 to 9  
Very Hot  
Note: If using fan forced ovens be sure to turn the temperature down by 20-30°C.  
Also check recipes at the back of this book.  
6
 
Care and Cleaning  
Before cleaning your Sunbeam Beatermix  
Pro, ensure that the power is turned off at  
the power outlet, then remove the plug.  
Wipe over the outside area of the Beatermix  
Pro 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 harsh detergents  
or abrasive cleaners to clean the motor  
housing as these will scratch and damage the  
surface.  
Wash the beaters and dough hooks in warm  
soapy water with a cloth or sponge. Rinse  
and dry thoroughly. Do not use scouring pads  
or abrasive cleaners. The beaters and dough  
hooks can also be placed in a dishwasher.  
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  
Chocolate Chip Cookies  
125g butter or margarine  
¾ cup white sugar  
Makes approx 100  
Quick Cup Cakes  
60g butter or margarine  
1¼ cups S.R. flour  
½ cup sugar  
Makes 12  
²⁄ cup brown sugar  
³
2 eggs  
2 eggs  
1 teaspoon vanilla essence  
2¼ cups plain flour  
1 teaspoon salt  
1 teaspoon bicarbonate of soda  
2 cups chocolate chips  
1 cup chopped nuts  
¼ cup milk  
1 teaspoon vanilla essence  
1. Preheat oven to 220°C and place patty  
cases into patty tins and set aside.  
2. Using a bowl, place all ingredients into  
the bowl and beat until combined. Start  
mixing on “LO” speeds, slowly increasing  
to “HI” speed.  
3. Place rounded dessert spoonfuls of batter  
into the patty cases and bake for 12-15  
minutes.  
1. Preheat oven to 170°C and grease  
oven slides.  
2. Using a bowl, break up the shortening on  
“LO” speed.  
3. Increase speed and add sugars.  
4. Allow to cool and decorate as desired.  
4. Add eggs, vanilla and cream until light  
and fluffy on “HI” speeds.  
5. Fold in sifted dry ingredients and mix  
until well combined.  
Variations to this recipe:  
Top the cake batter in the patty cases with  
frozen berries before baking.  
6. Using a spoon fold in the chocolate bits  
and nuts.  
7. Place teaspoonfuls of mixture on trays  
and bake for 12-15 minutes or until  
golden.  
Serving suggestion:  
When patty cakes are cooked drizzle with  
icing sugar and top with a small eatable  
decoration like marshmallows, or make  
Butterfly cakes.  
8. Allow to cool on wire racks. When cooled,  
the cookies can be sandwiched together  
with nutella and sprinkled with icing  
sugar.  
Butterfly cakes  
Cut the tops off the patty cakes and cut  
in-half. Top with a small spoonful of cream or  
thick custard. Place cake halves back into  
the centre of the cup cakes facing up to  
create wings. Dust with icing sugar.  
8
 
Recipes continued  
Fluffy Pikelets  
1½ cups S.R. flour  
pinch salt  
Makes approx 12  
Sweet Crepes  
1½ cups plain flour  
pinch salt  
1 teaspoon bicarbonate of soda  
2 tablespoons sugar  
1 egg  
2 eggs  
1¼ cups milk  
1 tablespoon oil  
1¼ cups milk  
4-5 drops vanilla extract  
40g butter or margarine  
1. Combine all ingredients together in a  
bowl. Beat on “LO” speeds for 2 minutes  
until smooth.  
2. Allow to stand for 1 hour.  
1. Sift flour, salt and soda into a bowl. Add  
sugar, egg and milk. Beat on “LO” speed  
until mixed.  
2. Increase to “HI” speeds and beat for 1-2  
minutes until smooth.  
3. Fold in melted butter. Place spoonfuls  
onto a hot Sunbeam Frypan and cook  
until bubbled, turn to brown.  
3. Grease heated Skillet or Frypan. Pour  
1
cup of batter into the pan to  
about  
make each crepe.  
/
3
4. Cook quickly until lightly brown. Toss and  
brown other side. Sprinkle with lemon  
juice and sugar. Roll and serve hot.  
Serving suggestion:  
Note: Suitable to freeze and reheat.  
After crepe is cooked spread with nutella and  
roll up. Serve warm or serve cold (this one is  
great with the kiddies and big kids alike!).  
Serving suggestions:  
Serve pikelets hot or cold.  
Serve with whipped cream and jam for a  
sweet treat.  
For a savoury treat, top with vegemite &  
butter or ham & cheese.  
Add freshly chopped herbs to the batter and  
serve cooked pikelets with cream cheese,  
smoked salmon and caviar.  
9
 
Recipes continued  
Foundation Butter Cake  
125g butter or margarine  
4 drops vanilla extract  
¾ cup castor sugar  
2 eggs  
Coffee Crumble  
Mix in 2 tablespoons of instant coffee powder  
into the cake batter. On top of the cake  
batter sprinkle with a mixture of 1 tablespoon  
butter, 2 tablespoons plain flour, 2  
tablespoons sugar, ½ teaspoon of cinnamon  
and 2 tablespoons of instant coffee.  
2 cups S.R. flour  
1 cup milk  
Chocolate Cake  
1. Preheat oven to 180°C and grease a  
20cm round cake tin or similar.  
2. Using a bowl, break up shortening on  
‘LO’ speed 1, add vanilla and sugar, and  
cream on speed 3 until light and creamy.  
Approximately 2 minutes.  
60g unsweetened chocolate - melted and  
combine with milk from the recipe above and  
mix well into the cake batter before baking.  
Marble Cake  
Divide batter into 3, leave one plain, add  
3. Add eggs one at a time beating well  
between each addition.  
pink food colour to second portion and 2  
1
tablespoons of cocoa,  
/
teaspoon  
8
4. Reduce to speed 1 and mix in sifted  
flour and liquid alternately. Be careful  
not to use high speeds as flour will go  
everywhere! Mix for 3-4 minutes until  
cake batter is rich, smooth, thick and  
creamy.  
bicarbonate of soda and 1 tablespoon milk to  
the remaining cake batter. Drop spoonfuls of  
alternate colours into a 20cm ring tin, or  
place each coloured cake mixture into 3  
separate tins and bake. Then cut into 2cm  
thick fingers and sandwich together with the  
fluffy frosting (recipe in icing section, page  
19). As sandwiching fingers together create a  
3x3 finger cake, decorate with extra frosting.  
5. Scrape batter into prepared tin. Bake for  
30-35 minutes until golden brown.  
Variations to this recipe:  
Lemon or Orange Cake  
Add the rind of one lemon or orange into the  
cake batter, and or with the addition of butter  
and sugar and fold 2 tablespoons of poppy  
seeds into the cake batter makes an  
interesting and tasty cake.  
Berry Cake  
Add 2 cups of fresh, frozen or canned mixed  
berries to the top of the cake batter in tins  
before baking. Make sure that berries are well  
drained if canned.  
10  
 
Recipes continued  
Meringues  
Marshmallows  
Makes 12  
2 egg whites  
90g caster sugar  
90g icing sugar  
30g gelatine (3 x 10g sachets)  
2 cups castor sugar  
vanilla or strawberry essence  
food colouring (optional)  
Cornflour for coating  
1. Preheat oven to 120°C. Grease two oven  
slides with baking paper.  
2. Using a bowl, beat egg whites until stiff  
but not dry, on “HI” speed.  
3. Add castor sugar gradually, beating well.  
4. Reduce to “LO” speed and fold in icing  
sugar. Mix until stiff and shiny.  
5. Using a star shaped nozzle, pipe small  
meringues onto the prepared slide. If  
you do not have a piping bag use two  
teaspoons. Decorate if desired. Bake for  
10 minutes, reduce heat to 100°C and  
continue cooking for 20-25 minutes.  
1. Dissolve the gelatine in 125ml boiling  
water whisking together with a fork. Keep  
in bowl of hot water until ready to use so  
it does not gel.  
2. Using a bowl and a metal spoon combine  
the sugar, 250ml boiling water and  
vanilla. Stir and add the dissolved  
gelatine.  
3. Mix on “LO” speed for 2 minutes slowly  
increasing to “HI” speed. Leave on “HI”  
speed for 10 minutes or until the mixture  
becomes thick and creamy. Add a few  
drops of your favourite food colouring  
(optional). Beat for a further 5-7 minutes,  
until mixture is very stiff and fluffy.  
6. When cold, join in pairs with icing  
(optional).  
Rocky Road  
For rocky road combine some mixed nuts,  
and dried fruit and marshmallows. Mix with  
melted chocolate and spread into a greased  
and lined baking sheet. Set in the fridge if  
it’s a hot day. Cut into slices and serve.  
4. Lightly grease 2 x 22cm square tins or  
similar with vegetable oil.  
5. Scrape down sides of bowl occasionally  
during beating.  
6. Spoon mixture onto oven slides, spread  
evenly. Leave to set at room temperature,  
approximately 30 minutes.  
7. When firm to touch, cut into cubes or fun  
shapes that the kids will enjoy. Toss in  
cornflour.  
Note: Marshmallow mixture can also be piped  
onto oiled trays, if you have a piping bag and  
nozzle.  
Serving suggestion:  
Marshmallow’s are great served in hot  
chocolates or coffee. They are a fun afternoon  
treat for the kids and can be used to make  
rocky road.  
11  
 
Recipes continued  
Pavlova  
4 egg whites  
1 cup castor sugar  
2 teaspoons vinegar  
3 teaspoons cornflour  
½ teaspoon vanilla extract  
Fluffy Butter Frosting  
cup butter or margarine  
4 cups pure icing sugar  
pinch salt  
3-4 tablespoons milk  
1½ teaspoon vanilla  
¹⁄  
³
1. Preheat oven to 120°C. Grease and flour  
20cm round tray.  
2. Using a clean, dry bowl whip the egg  
whites until stiff on “HI” speeds.  
1. Place all ingredients into a bowl and on  
‘LO’ speed, mix until all ingredients are  
well combined, creamy, light and fluffy in  
texture.  
3. Gradually add the sugar, a teaspoon at  
a time to start. Beat well between each  
addition. As mixture thickens add the  
sugar more quickly. This should take  
approximately 5-8 minutes mixing time.  
Glaze Icing  
3 tablespoons sugar  
¼ cup water  
1 teaspoon gelatine  
4. Reduce speed to 1 and fold through  
vinegar, cornflour and vanilla. Continue  
mixing until mixture is stiff and glossy,  
approximately 2-3 minutes.  
1. Place all ingredients into a small  
saucepan. Stir over medium heat until  
sugar has dissolved, approximately 2  
minutes.  
5. Spread half pavlova onto a prepared tray.  
Pipe the remaining mixture to form a  
border.  
2. Brush warm on top of baked sweet goods.  
6. Bake for 1¼ - 1½ hours. If able, turn  
oven off and allow to cool in oven  
overnight or for a few hours.  
Serving suggestion:  
Decorate as desired. Fresh cream and lots of  
fresh berries is my favourite. Sprinkled with  
icing sugar to finish off.  
12  
 
Recipes continued  
Vanilla Bean Sponge  
Note: If you do not have vanilla beans use a  
vanilla extract or essence remembering that  
the extract is concentrate so only use a drop.  
Prep time: 30 minutes  
Cooking time: 15 minutes  
Makes 1x20cm sponge  
3 eggs, room temperature & separated  
¾ cup caster sugar  
1 vanilla bean, split and seeds removed  
1 cup self raising flour, sifted  
Serving suggestion:  
When cake is cool, cut and spread the base  
with your favourite jam and top with firmly  
whipped cream. Place one sandwich on top  
of the other to make 1 cake. Sift with icing  
sugar for a plain effort or use more whipped  
cream and top with fresh berries.  
1. Grease and flour a 20cm cake tin.  
Preheat oven to 180°C.  
2. In a mixing bowl, place the egg whites.  
Beat until soft peaks form, using high  
‘HI’ speeds.  
3. Add caster sugar and beat until mixture  
is thick and glossy. Beat in the egg yolks  
and vanilla, continue mixing until the  
mixture is well combined.  
4. Stop the mixer and remove beaters. Using  
a large metal spoon or a plastic spatula  
fold in the flour and 3 tablespoons of  
water. Make sure the mixture is well  
combined and take care not to over beat  
as you will lose the air bubbles and the  
mixture will be flat and tough.  
5. Spoon the mixture evenly into the greased  
tin and bake for 20-25 minutes or until  
a skewer is inserted in the centre and it  
comes out clean.  
6. Once cooked run a knife around the sides  
of the cake to loosen the sponge from the  
pan and gently tap the bottom of the pan,  
turn out onto a cooling rack. Allow to cool  
before using.  
13  
 
Icing, Filling, Frostings and Creams  
Fluffy Butter Frosting  
cup butter or margarine  
4 cups pure icing sugar  
pinch salt  
3-4 tablespoons milk  
1½ teaspoon vanilla  
Royal Icing for Fruit Cakes  
1 egg white  
1¼ - 1½ cups sifted pure icing sugar  
1 teaspoon liquid glucose  
2 teaspoons lemon juice  
¹⁄  
³
Extra icing sugar for kneading, approximately  
1x500g box  
1. Place all ingredients into a bowl and on  
‘LO’ speed, mix until all ingredients are  
well combined, creamy, light and fluffy in  
texture.  
1. Using a small bowl, beat the egg white on  
‘HI” speeds.  
2. Add icing sugar gradually on ‘LO’ speeds.  
3. Mix glucose evenly through on ‘LO’  
speeds.  
4. Beat on medium speeds until smooth.  
Add lemon juice.  
5. Turn out icing onto a well dusted surface  
of icing sugar, knead with icing sugar  
until icing is firm, smooth, stiff and very  
white.  
Glaze Icing  
3 tablespoons sugar  
¼ cup water  
1 teaspoon gelatine  
1. Place all ingredients into a small  
saucepan. Stir over medium heat until  
sugar has dissolved, approximately 2  
minutes.  
Note: If icing is not being used immediately,  
cover with a damp cloth or plastic wrap.  
2. Brush warm on top of baked sweet goods.  
14  
 
Notes  
 
Notes  
 
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 Pro’ is a registered 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.  
06/12  
 

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