Sunbeam Pie Magic PM4800 (Traditional Size 4 Up) Questions & Answers

Yes you can. TIP: put an oiled sheet of baking paper between the top of the quiche and the lid of the piemaker to stop any sticking.

Hi Paula W, Thank you for sharing your experience while using your Sunbeam Pie Magic. We are disappointed to learn about the ready light difficulties you are experiencing. We are happy to help you troubleshoot this matter, please give us a call at 1300 881 861, from 10:00am to 6:00pm - Monday - Friday AEST.

Thank you, Sunbeam Customer Care

I would not recommend it when cooking pastry. having it preheated helps the base to form a crust early and stop your pastry from being soggy. However, if you are cooking things like omellettes, (yes you can make them on the pie maker, just make sure you dont scratch the nonstick surface when removing them), you could get away with starting from cold, they will just take longer to cook. You probably dont gain anything from starting cold as you could turn it on and let it heat up while you make your omellette mixture.

It is easier to put the pastry in when the pie maker is cold. We have made pies using the pie maker starting from cold and they have turned out fine. Check the online manual, page 10. All the best, :)

Agree. The problem with trying to organise the pastry and the filling is a nightmare for me. Burnt fingers was the result. I always do a cold start now. The only other way I think a reheat of the piemaker would work for "me" is if I get out my pie tins in the back of the cupboard and assemble the pastry in theme and then put in the frig and when ready to cook take out pop in the piemaker and then add the cool/cold filling.

You can join sheets together using a small overlap, the join should disappear when cooked. I have read that some people just cut squares and mould them into the base. You might even consider a pasta machine to run any excess dough through if you find using a hand roller tiresome. You will end up with a sheet that is just wide enough for the pie maker.

Hi gregg r, I just looked on the back of mine & it says 1100 - 1200 W, hope this helps

Hi gregg r, The wattage is between 1100-1200 watts. Thanks

Thanks HEAPS

yep, just turn the product over

I recall the instructions say a 1/2 cup. I use about 3/4 of a cup so the pie maker is full and the top pastry browns better.

Hi Pauline, The Pie Magic Traditional Size 4 Up takes 1/2 metric cup of filling. Thanks

Hey Sally, is the top of your pastry touching the top of pie maker? You may need to fill it more and don’t make filling to watery, thicken the gravy. I used puff pastry for bottom and top, turned out perfect. Good luck.

When I use puff pastry it’s seems fine , it’s when I use short crust pastry for sweet pies ( apple ) that i have the issue , and yes I use half a cup filling as recommended.

I find it works best if you use shortcrust pastry on the bottom and puff pastry on the top. If you are doing that already maybe its the brand of pastry that you are using (unless you are making your own).

I have always used the same pastry and the first few times I used it, it worked fine, the last couple of times it hasn't. so not sure what can be wrong have used it about 6 times and last 3 times have failed.

You should wait till the ready light is on. Best pastry to use is a short crust for the bottom and a puff pastry for the top.

Hello Daisym123, Yes, you can make just two pies. You don't need to use all four.

120 mm for the PM4800. The 2 Up is slightly smaller at 105 mm and has a shallower dish. I find the 2 Up is great for one person as the pies are smaller and I can eat 2 (and it is quicker). On the other hand, the 4 Up are larger pies and the better choice if you want to feed more than one person.

Thank you Bill I appreciate you taking the trouble to answer me I am getting one for Xmas and am looking forward to better shaped pies than I can make by hand.

Thank you Bill42 for the information...

Kay, you can find more about the pie maker in the manual linked here: external link 

Hi Cath,

Feel free to experiment with the Pie Maker, it is perfect for many different purposes.

A friend of mine loved using fruit toast and filling with pie apples, then topping with ice cream.

It was a perfect mid week dessert!

I’ve used bread slices which I stuck together with water & they were great

I have never used home made pastry - sorry but I have not had trouble with frozen (thawed) pastry - I always put pastry in a cold appliance as it is easier to handle

I agree, I have never used home made pastry either in a pie maker also always put pastry in a cold appliance then heat it up.

Leave your pastry to rest a while before cutting and you may avoid shrinkage.

Hi Shirley D, not sure about the 101. If you would like the Instruction booklet you can download from our website: external link 

Hi, most of the time I use home made pastry. It does seem to cook a little bit faster so just make sure you check it often.

Thank you

Make sure your filling is not too watery. The moisture will soak into the bottom pastry making it soggy and hard to cook. Some of the meat (mince) is full of water. Supermarkets inject it into the meat to make it heavier.

Also some vegtables hold quite a bit of it too.

I use puff pastry. Make sure mixture not watery. I have had problems with short crust before so don't use it.

That's what I thought I was doing wrong at first too but the roast pork and gravy I made last night had bearly any gravy in it.

I prefer them will all puff pastry but they don't reheat well when hubby takes them to work.

I will keep trying

Well, you don't really need to, its just a personal choice, I give my pie maker a quick light wipe with a tiny bit of oil or butter on a piece of greaseproof paper before I cook them and they always come out beautiful

Yes, I do the same as Lauren. They recommend different types of pastry for base and top but it's easy to just find what works for you.