Sunbeam Mixmaster® HeatSoft™ Planetary Mixer

A New Way To Mix and Melt with Sunbeam Mixmaster® HeatSoft™ Planetary Mixer

Discover a new way to mix and melt with Sunbeam Mixmaster® HeatSoft™ Planetary Mixer! Get superb melts and mix creamier batters all in one bowl with the mixer's revolutionary HeatSoft™ technology, the new secret to perfect bakes. Using gentle heat whilst mixing, bring fridge cold butter to room temperature faster; and melt or temper chocolate to perfection every time. With Sunbeam's HeatSoft™ stand mixer, you can take the guesswork out and reduce extra prep time that comes with using a stove or a microwave.

HeatSoft™ cuts down mixing time so you can create delicious cakes, desserts, sweets, and snacks effortlessly. For instance, you can whip up a batch of smooth brownie batter in under 7 minutes or velvety fudge in 5 minutes with ease. With the power of HeatSoft™ technology, you'll experience a new and faster way to bake with Sunbeam Mixmaster®.

HeatSoft™ recipes you can try now!

What is HeatSoft™ Technology?

The innovative HeatSoft™ Technology is the new way to mix and melt all in one! Soften fridge cold butter or melt chocolate while mixing, in one simple step for faster and easier baked goods. Select from two heat settings: SOFTEN or MELT.

Soften – uses gentle heat to bring cold ingredients such as butter to room temperature quickly while mixing. Resulting in light and creamier batters vs chilled or microwaved butter.

Melt – uses higher heat to melt ingredients such as chocolate while mixing to achieve the perfect melts each and every time - never burn chocolate again! The Sunbeam Mixmaster® HeatSoft™ Planetary Mixer can help cut down recipe steps that require stovetop or microwave methods and therefore speeds up any recipe with less clean-up.

Press play on the below video to see the innovative HeatSoft™ Technology in action.

Features of the Mixmaster® HeatSoft™ Planetary Mixer

THE NEW WAY TO MIX AND MELT WITH THE LATEST HEATSOFT™ TECHNOLOGY

This patented method uses gentle heat whilst mixing, consistently creating smoother and creamier results faster, all in bowl. Cut down recipe steps that require using stove top or microwave methods to soften or melt ingredients, and do it easier and faster with the latest innovation by Sunbeam.

SOFTEN COLD INGREDIENTS OR MELT CHOCOLATE IN ONE BOWL

With two heat settings, you can select SOFTEN or MELT:

• ‘Soften’ uses lower heat to bring cold ingredients, such as fridge cold butter, to room temperature faster
• ‘Melt’ uses higher heat to perfectly melt or temper ingredients, such as chocolate.

10-SPEEDS WITH SUPERIOR PLANETARY ACTION

Get superior planetary mixing on your bench top with a durable motor that powers 10 mixing speeds. Easily go from making delicate meringues to tough scroll dough.

LARGE 5.2L BOWL AND ATTACHMENTS

With the large capacity stainless steel bowl, melt 1.5 kg of milk chocolate or mix a batch of batter to bake 10 dozen chocolate chip cookies. Comes with scraper beater, beater, dough hook and wire whisk.

The HeatSplash™ Guard creates a better mixing experience in three ways – retains heat while mixing for faster results, minimises splashing and mess, and allows easy adding of ingredients.

The flexible scraper beater wipes the sides and bottom of the bowl with every turn, ensuring your ingredients are evenly mixed through. No need to use a rubber spatula to even out the batter!

LIGHT AND CREAMIER BATTERS

With HeatSoft™ Technology, you can achieve light and creamier batters for the perfect bakes.

SUPERB MELTS AND TEMPER RESULTS

With HeatSoft™ technology, you can achieve superb melts and temper results easily each and every time.

PERFECT BAKES

With With HeatSoft™ technology and planetary mixing action, you can achieve fluffier and perfect bakes and make cakes, sweets, desserts and more effortlessly.

Salted Caramel And Chocolate Ganache Pavlova

Make this fun and decadent Pavlova for birthday parties and special occasions.

For this recipe you will need 2 large baking sheets, lined with baking parchment.

Ingredients

• 100g dark chocolate, chopped into small pieces
• 6 large egg whites
• 350g caster sugar
• 3 tbsp cocoa powder
• 1 tbsp cornflour
• 2 tsp white wine vinegar

For the Ganache

• 200g dark chocolate, broken into pieces
• 200g double cream

For the filling

• 250g mascarpone
• 50g salted caramel sauce
• 250g double cream
• 2 tbsp icing sugar

For decoration

• Assorted chocolate confectionary, salted caramel sauce (shop bought) and some toffee popcorn are all delicious!

Method

1. Pre-heat your oven 140°C or 120°C fan.
2. Draw a circle on each piece of baking parchment paper. This needs to be roughly 20-23cm, so use a dinner plate or a cake tin base as a guide.
3. Turn the paper over, the circles should still be visible.
4. Place 50g of the chopped dark chocolate into a cereal sized bowl, this needs to easily fit into your stand mixer bowl.
5. Place this into the stand mixer sitting this on the base of the bowl.
6. Fit the HeatSplash™ guard and turn on HeatSoft™, using the Melt function.
7. Allow the chocolate to melt, this should take roughly 5 minutes, stir, then carefully remove the cereal bowl. Use caution here as the bowl could be hot to the touch. Set this aside.
8. Check the main bowl is clean, then add your egg whites and fit your whisk and the guard.
9. Select Melt and begin whisking, on a medium speed, until firm peaks begin to form. Begin adding the sugar through the guard opening, a couple of spoonful’s at a time, whisking well between each addition.
10. Once you are half way through your sugar, turn off HeatSoft™.
11. When all the sugar has been added, the mixture should be thick and glossy.
12. Remove the mixing bowl from the stand.
13. Sieve the cocoa and cornflour together and mix well. Sprinkle this on top of the meringue with the vinegar and the remaining 50g chopped chocolate pieces.
14. Gently fold in using a large metal spoon.
15. Divide this evenly between your 2 circles on their baking sheets swirling this around to the circle edges as you go.
16. Using a dessert spoon begin adding small drizzles of the melted chocolate over the top and sides of the meringue and using a clean skewer swirl this gently to create a pattern.
17. Place these into your pre-heated oven for 1 hour and 45 minutes until crisp and dry. The meringues should easily peel off the paper at this stage.
18. Allow the meringues to cool fully in the oven before removing them.
19. For the Ganache – Place the chopped chocolate into the stand mixer bowl, fit the scraper beater and the HeatSplash™ guard. Select Melt and allow the chocolate to begin melting before gently mixing to a smooth consistency.
20. Gradually pour in the cream and continue mixing until a smooth, glossy and thick mixture is achieved.
21. Remove from the bowl and set aside to thicken (this occurs as the mixture cools. This can also be made the day before and stored in your fridge overnight). To soften for spreading, simply pop your ganache into your stand mixer bowl, select Soften and gently mix until the correct spreading consistency is achieved.
22. To prepare your filling – place the mascarpone into your stand mixer bowl and fit the whisk. Gently mix until softened, add the caramel sauce, double cream and icing sugar and whisk until softly peaking.
23. To serve – Place 1 of the chocolate meringues onto your serving plate. Top with ¾ of the ganache and spread this around. Top with ¾ of the mascarpone filling and spread this on top.
24. Fit the remaining chocolate meringue on top and gently swirl over the remaining ganache and mascarpone topping.
25. Top with the assorted confectionary and drizzle over the caramel serve before serving.
26. Serve and enjoy immediately.

COOK'S TIP

Don’t assemble this meringue too far in advance, ideally just before serving. Once meringue comes into contact with moisture it starts to soften and dissolve.

Click here for more HeatSoft™ recipes you can try now!