Pattie® - Cupcake maker

Pattie

Cupcake maker

Instruction/Recipe Booklet

CC3200

Please read these instructions carefully

and retain for future reference.

Contents

Important instructions – retain for

future use.

Features of Pattie

your Cupcake Maker 4

Using your Cupcake Maker 6

Handy Hints 7

Care & Cleaning 7

Recipes 8

Sunbeam’s Safety Precautions

If you have any concerns regarding the performance and use of your appliance,

please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.

Ensure the above safety precautions are understood.

SAFETY PRECAUTIONS FOR PATTIE THE

CUPCAKE MAKER.

• This appliance is not a toy.

• Operate the cupcake maker on a flat surface.

• Do not leave your cupcake maker unattended.

• Do not place any part of this appliance in a

dishwasher.

• This appliance is not intended to be operated

by means of an external timer or separate

remote control system.

• The temperature of surfaces may be high when

the appliance is operating.

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.

Features of Pattie

your

Cupcake Maker

Warm up / Ready Indicators

Indicates that the cupcake maker is on and

heating.

Non-stick coating

Non-stick plates for easy cleaning.

Cupcake holes

Create 6 delicious cupcakes

in 10 minutes.

Easy-lift handle

Designed for easy and safe use.

Cord storage

Neatly wraps the cord for safe and convenient

storage.

Using your Cupcake Maker

1. Insert the 3 pin plug into a 230/240

volt power outlet and turn the power on

ensuring the cord is fully unwrapped from

around the base of the cupcake maker.

2. Allow your cupcake maker to pre-heat until

the ‘WARM UP’ light goes out and the

‘READY’ light comes on. This indicates

that the cooking plates have reached the

correct temperature for cooking.

3. Separate patty cases and divide mixture

evenly. See recipes from page 8.

4. Once all patty cases have been filled,

carefully transfer them into the cupcake

maker.

Tip: If placing mixture directly into the

cupcake maker, it is advised to lightly spray

the cooking plates with a cooking oil spray

before use.

5. Gently close the lid.

6. Allow to cook for approximately 10

minutes or until a skewer inserted into the

cupcakes comes out clean.

Tip: Do not lift the lid before the recommened

cooking time as this will affect the result.

7. To remove cupcakes, always use a plastic

or wooden spatula. Never use a sharp

object or metal, as this will damage the

non-stick surface of the cooking plates.

Care & Cleaning

Always turn off the power and remove the

plug after use and before cleaning. The

cooking plates are coated with non-stick

cooking surface, therefore little cleaning is

required. Simply wipe cooking plates over

with a damp cloth.

Do not immerse the cupcake maker in water

or other liquids. Do not use abrasive scouring

pads, powders or cleaners.

Before next use; lightly grease the cooking

plates for easy removal of cooked cupcakes.

Handy Hints

• Fill the patty cases before placing them

into the cupcake maker; this ensures all

cupcakes are cooked evenly.

• Depending on the thickness of the patty

cases you can use one or two cases per

cupcake.

• Cooking times may vary depending on the

cupcake mixture and patty case size.

• Packet cake mixes are suitable to use in

the cupcake maker. Use the recipe and

method as directed on the packet mix but

only cook for 10-12 minutes per batch.

• Other recipes are suitable to use in the

cupcake maker, simply use about ¼ cup

mixture when filling patty cases.

• We recommend using patty cases for

making cupcakes but muffins can be

cooked with or without patty cases.

• If using the cupcake maker without patty

cases always ensure the plates are greased

before cooking to make the removal of

cooked muffins easily.

• Do not open the cupcake maker before the

recommended cooking time as this can

affect the cooking result of the cupcake.

• Cupcakes/muffins can be frozen and

thawed for later use. Allow the cupcakes

to cool completely then place into an

airtight container and freeze. Muffins can

be individually wrapped and frozen for

lunchbox treats.

• Use a flat rounded knife or angled spatula

to spread icing easily. Angled spatulas are

available from kitchen supply stores.

Quick Mix Basic Cupcakes

Makes: 12

Preparation: 10 minutes

Cooking: 10-12 minutes per batch

1 ¾ cups self-raising flour

¾ cup caster sugar

²⁄

3 cup milk

2 x 59g eggs, lightly beaten

125g unsalted butter, melted, cooled

½ teaspoon vanilla extract

1. Preheat cupcake maker until ready light

goes on. Prepare 12 patty cases for

mixture.

2. Combine ingredients into a large bowl.

Using an electric mixer beat on low speed

until combined; increase speed to medium

and beat for about 1 minute or until there

are no lumps. Do not over beat.

3. Divide mixture into prepared patty cases

then place 6 cupcakes into cupcake maker.

Close lid and cook cupcakes for 10-12

minutes or until a skewer inserted into the

centre comes out clean. Carefully remove

from cupcake maker using a heatproof

spatula onto a wire rack. Repeat with

remaining cupcakes.

4. Allow cupcakes to cool before icing with

your favourite topping.

Tip: Basic cupcakes go really well with the

basic butter cream icing on page 13.

Chocolate Cupcakes

Makes: 12

Preparation: 10 minutes

Cooking: 10-12 minutes per batch

1 cup self-raising flour

½ cup plain flour

¹⁄

3 cup cocoa powder

¾ cup caster sugar

¾ cup milk

2 x 59g eggs, lightly beaten

125g butter, melted, cooled

1. Preheat cupcake maker until ready light

goes on. Prepare 12 patty cases for

mixture.

2. Sift flours and cocoa powder into a large

bowl. Add remaining ingredients.

3. Combine ingredients into a large bowl.

Using an electric mixer beat on low speed

until combined; increase speed to medium

and beat for about 1 minute or until there

are no lumps. Do not over beat.

4. Divide mixture into prepared patty cases

then place 6 cupcakes into cupcake maker.

Close lid and cook cupcakes for 10-12

minutes or until a skewer inserted into the

centre comes out clean. Carefully remove

from cupcake maker using a heatproof

spatula onto a wire rack. Repeat with

remaining cupcakes.

5. Allow cupcakes to cool before icing with

your favourite topping.

Tip: Chocolate cupcakes go really well with

chocolate icing or chocolate ganache icing

recipe on page 13.

Recipes

Recipes continued

Strawberry Cupcakes

Makes: 12

Preparation: 10 minutes

Cooking: 10-12 minutes per batch

1 ¾ cups self-raising flour

¾ cup caster sugar

²⁄

3 cup milk

2 x 59g eggs, lightly beaten

125g unsalted butter, melted, cooled

1 teaspoon strawberry essence

1. Preheat cupcake maker until ready light

goes on. Prepare 12 patty cases for

mixture.

2. Combine ingredients into a large bowl.

Using an electric mixer beat on low speed

until combined; increase speed to medium

and beat for about 1 minute or until there

are no lumps. Do not over beat.

3. Divide mixture into prepared patty cases

then place 6 cupcakes into cupcake maker.

Close lid and cook cupcakes for 10-12

minutes or until a skewer inserted into the

centre comes out clean. Carefully remove

from cupcake maker using a heatproof

spatula onto a wire rack. Repeat with

remaining cupcakes.

4. Allow cupcakes to cool before icing with

your favourite topping.

Tip: Strawberry cupcakes go really well with

Strawberry Ganache Icing recipe on page 14.

Butterfly Cakes

Makes: 12

Preparation: 20 minutes

Cooking: 10-12 minutes per batch

1 ¾ cups self-raising flour

¾ cup caster sugar

²⁄

3 cup milk

2 x 59g eggs, lightly beaten

125g unsalted butter, melted, cooled

½ teaspoon vanilla extract

300ml thickened cream, whipped

Icing sugar, to dust

1. Preheat cupcake maker until ready light

goes on. Prepare 12 patty cases for

mixture.

2. Combine ingredients into a large bowl.

Using an electric mixer beat on low speed

until combined; increase speed to medium

and beat for about 1 minute or until there

are no lumps. Do not over beat.

3. Divide mixture into prepared patty cases

then place 6 cupcakes into cupcake maker.

Cook cupcakes for 10-12 minutes or until

tested with a wooden skewer. Carefully

remove from cupcake maker using a

heatproof spatula onto a wire rack. Repeat

with remaining cupcakes.

4. Allow cupcakes to cool. Cut small rounds

into the tops off each cupcake. Cut rounds

in half; set aside.

5. Spoon a small amount of cream to fill each

hole. Place two of the cut rounds into the

cream on each cake so that they stick out

like wings. Dust with icing sugar.

Cookie and Cream Cupcakes

Makes: 12

Preparation: 10 minutes

Cooking: 10-12 minutes per batch

1 ½ cups self-raising flour

½ cup caster sugar

½ cup milk

2 x 59g eggs, lightly beaten

100g unsalted butter, melted, cooled

½ teaspoon vanilla extract

5 cream filled chocolate biscuits, finely

chopped

1. Preheat cupcake maker until ready light

goes on. Prepare 12 patty cases for

mixture.

2. Combine ingredients into a large bowl

except for biscuits. Using an electric

mixer beat on low speed until combined;

increase speed to medium and beat for

about 1 minute or until there are no lumps.

Do not over beat. Stir through biscuits.

3. Divide mixture into prepared patty cases

then place 6 cupcakes into cupcake maker.

Close lid and cook cupcakes for 10-12

minutes or until a skewer inserted into the

centre comes out clean. Carefully remove

from cupcake maker using a heatproof

spatula onto a wire rack. Repeat with

remaining cupcakes.

4. Once cool ice with cookies and cream icing

on page 14.

Banana Cupcakes

Makes: 12

Preparation: 10 minutes

Cooking: 12 minutes per batch

2 cups self-raising flour

¼ cup caster sugar

¼ teaspoon ground nutmeg

1 large (200g) ripe banana, mashed

2 x 59g eggs, lightly beaten

125g butter, melted, cooled

1. Preheat cupcake maker until ready light

goes on. Prepare 12 patty cases for

mixture.

2. Combine ingredients into a large bowl.

Using an electric mixer beat on low speed

until combined; increase speed to medium

and beat for about 1 minute or until there

are no lumps. Do not over beat.

3. Divide mixture into prepared patty cases

then place 6 cupcakes into cupcake maker.

Close lid and cook cupcakes for 10-12

minutes or until a skewer inserted into the

centre comes out clean. Carefully remove

from cupcake maker using a heatproof

spatula onto a wire rack. Repeat with

remaining cupcakes.

Tip: Banana cupcakes go really well with the

cream cheese frosting recipe on page 14.

Recipes continued

Basic Dairy Free Cupcakes

Makes: 12

Preparation: 10 minutes

Cooking: 10-12 minutes per batch

¾ cup caster sugar

125g dairy free spread (Nutlex)

²⁄

3 cup soy milk

2 x 59g eggs, lightly beaten

½ teaspoon vanilla extract

1 ¾ cups self-raising flour

1. Preheat cupcake maker until ready light

goes on. Prepare 12 patty cases for

mixture.

2. Combine sugar and dairy free spread in a

large bowl. Using an electric mixer beat on

low speed until combined. Add remaining

ingredients and beat until combined;

increase speed to medium and beat for

about 1 minute or until smooth. Do not

over beat.

3. Divide mixture into prepared patty cases

then place 6 cupcakes into cupcake maker.

Close lid and cook cupcakes for 10-12

minutes or until a skewer inserted into the

centre comes out clean. Carefully remove

from cupcake maker using a heatproof

spatula onto a wire rack. Repeat with

remaining cupcakes.

4. Allow cupcakes to cool before icing with

your favourite topping.

Basic Gluten Free Cupcakes

Makes: 12

Preparation: 10 minutes

Cooking: 10-12 minutes per batch

1 cup Gluten Free self-raising flour

¾ cup Gluten Free plain flour

¾ cup caster sugar

²⁄

3 cup milk

2 x 59g eggs, lightly beaten

125g unsalted butter, melted, cooled

½ teaspoon vanilla extract

1. Preheat cupcake maker until ready light

goes on. Prepare 12 patty cases for

mixture.

2. Combine ingredients into a large bowl.

Using an electric mixer beat on low speed

until combined; increase speed to medium

and beat for about 1 minute or until there

are no lumps. Do not over beat.

3. Divide mixture into prepared patty cases

then place 6 cupcakes into cupcake maker.

Close lid and cook cupcakes for 10-12

minutes or until a skewer inserted into the

centre comes out clean. Carefully remove

from cupcake maker using a heatproof

spatula onto a wire rack. Repeat with

remaining cupcakes.

4. Allow cupcakes to cool before icing with

your favourite topping.

Tip: We used White Wings Gluten Free flour

for this recipe.

Recipes continued

Basic Egg Free Cupcakes

Makes: 12

Preparation: 10 minutes

Cooking: 10-12 minutes

1 ½ cups self-raising flour

¹⁄

3 cup custard powder

1 cup caster sugar

½ cup water

½ cup milk

60g butter, melted, cooled

1. Preheat cupcake maker until ready light

goes on. Prepare 12 patty cases for

mixture.

2. Sift flour and custard powder into a large

bowl then add remaining ingredients.

Using an electric mixer beat on low speed

until combined; increase speed to medium

and beat for about 1 minute or until there

are no lumps. Do not over beat.

3. Divide mixture into prepared patty cases

then place 6 cupcakes into cupcake maker.

Close lid and cook cupcakes for 10-12

minutes or until a skewer inserted into the

centre comes out clean. Carefully remove

from cupcake maker using a heatproof

spatula onto a wire rack. Repeat with

remaining cupcakes.

4. Allow cupcakes to cool before icing with

your favourite topping.

Basic Sugar Free Cupcakes

Makes: 12

Preparation: 10 minutes

Cooking: 10-12 minutes per batch

1 ¾ cups self-raising flour

1 cup spoon for spoon sugar substitute

(Splenda brand)

²⁄

3 cup milk

2 x 59g eggs, lightly beaten

125g unsalted butter, melted, cooled

1 vanilla bean, seeds scraped

1. Preheat cupcake maker until ready light

goes on. Prepare 12 patty cases for

mixture.

2. Combine ingredients into a large bowl.

Using an electric mixer beat on low speed

until combined; increase speed to medium

and beat for about 1 minute or until there

are no lumps. Do not over beat.

3. Divide mixture into prepared patty cases

then place 6 cupcakes into cupcake maker.

Close lid and cook cupcakes for 10-12

minutes or until a skewer inserted into the

centre comes out clean. Carefully remove

from cupcake maker using a heatproof

spatula onto a wire rack. Repeat with

remaining cupcakes.

4. Allow cupcakes to cool before icing with

your favourite topping.

Recipes continued

Icings

Butter cream Icing

Makes: 1 ¾ cups

Preparation: 10 minutes

125g butter, softened

1 ½ cups icing sugar mixture

1-2 tablespoons milk

1. Place butter into a small bowl of an

electric mixer. Beat on medium high speed

until the butter is pale in colour. Reduce

speed and gradually add sugar and milk

and beat until smooth.

2. Add food colouring or flavoured essence

to make your favourite colour icing and

favours.

Variation:

Chocolate butter cream: Sift 2-3 tablespoons

of cocoa powder into the icing sugar

mixture.

Chocolate Ganache

Makes: 1 ½ cups

Preparation: 15 minutes + chilling time

200g good quality dark chocolate, roughly

chopped

½ cup cream

1. Combine chocolate and cream into a

small saucepan. Cook, stirring, over a low

heat until chocolate melts and mixture

is smooth. Transfer to a glass bowl and

refrigerate, stirring occasionally, until thick

but still spreadable.

Variations:

White chocolate ganache: Replace dark

chocolate with 220g good quality white

chocolate.

Milk chocolate ganache: Replace dark

chocolate with 200g good quality milk

chocolate.

Recipes continued

Strawberry Ganache Icing

Makes: 1 ½ cups

Preparation: 15 minutes + chilling time

220g good quality white chocolate, chopped

½ cup thickened cream

1-2 teaspoons strawberry essence

1 teaspoon pink food colouring (optional)

1. Combine chocolate, cream, essence and

food colouring into a small saucepan.

Cook, stirring, over a low heat until

chocolate melts and mixture is smooth.

Transfer to a glass bowl and refrigerate

until thick but still spreadable.

Cookies and Cream Icing

Makes: 2 cups

Preparation: 10 minutes

125g butter, softened

1 ½ cups icing sugar mixture

1 tablespoon milk

3 cream filled chocolate biscuits, roughly

chopped

3. Place butter into a small bowl of an

electric mixer. Beat on medium high

speed until the butter is pale in colour.

Reduce speed and gradually add sugar and

milk and beat until smooth.

4. Stir through chopped biscuits.

Cream Cheese Frosting

Makes: 2 cups

Preparation: 10 minutes

125g cream cheese, softened

30g butter, softened

1 teaspoon finely grated lemon rind

1 tablespoon lemon juice

1 ½ cups icing sugar mixture

1. Place cream cheese, butter, lemon rind

and juice into a small bowl of an electric

mixer. Beat on medium high speed until

smooth.

2. Reduce speed and gradually add sugar and

beat until smooth.

Variations:

Passionfruit: Replace lemon rind and juice

with 2 tablespoons of passionfruit pulp.

Vanilla: Replace lemon rind and juice with

1 teaspoon vanilla extract

Recipes continued

Raspberry, White Chocolate and Macadamia

Muffins

Makes: 12

Preparation: 10 minutes

Cooking: 14-16 minutes per batch

100g white chocolate, finely chopped

½ cup macadamia nuts, roughly chopped

1 ²⁄

3 cups self-raising flour

²⁄

3 cup caster sugar

1 x 59g egg, lightly beaten

125g butter, melted, cooled

½ cup milk

1 cup frozen raspberries

Icing sugar, for dusting

1. Preheat cupcake maker until ready light

goes on. Prepare 12 patty cases for

mixture.

2. Combine ingredients except raspberries

into a large bowl; stir gently with a wooden

spoon until just combined; fold through

raspberries.

3. Divide mixture into prepared patty cases

then place 6 muffins into cupcake maker.

Close lid and cook muffins for 12-14

minutes or until a skewer inserted into the

centre comes out clean. Carefully remove

muffins from cupcake maker using a

heatproof spatula onto a wire rack. Repeat

with remaining muffins.

4. Dust with icing sugar and serve warm.

Tip: Raspberries are best folded through

while still frozen as this helps them to not

break apart easily.

Blueberry Muffins

Makes: 12

Preparation: 10 minutes

Cooking: 14-16 minutes per batch

1 ²⁄3 cups self-raising flour

²⁄

3 cup caster sugar

1 x 59g egg, lightly beaten

125g butter, melted, cooled

½ cup milk

1 cup fresh or frozen blueberries

Icing sugar, for dusting

1. Preheat cupcake maker until ready light

goes on. Prepare 12 patty cases for

mixture.

2. Combine ingredients except blueberries

into a large bowl; stir gently with a wooden

spoon until just combined; fold through

blueberries.

3. Divide mixture into prepared patty cases

then place 6 muffins into cupcake maker.

Close lid and cook muffins for 12-14

minutes or until a skewer inserted into the

centre comes out clean. Carefully remove

muffins from cupcake maker using a

heatproof spatula onto a wire rack.

Repeat with remaining muffins.

4. Dust with icing sugar and serve warm.

Recipes continued

Zucchini and Feta Muffins

Makes: 12

Preparation: 20 minutes

Cooking: 14-16 minutes per batch

2 rashers bacon, fat trimmed, chopped

2 cups self-raising flour

2 eggs, lightly beaten

125g butter, melted, cooled

¼ cup milk

1 large (180g) zucchini, grated

100g feta cheese, crumbled

¼ teaspoon sweet paprika

1. Cook bacon in a small saucepan over a

medium heat until lightly browned. Drain

on paper towelling.

2. Preheat cupcake maker until ready light

goes on.

3. Combine bacon and remaining ingredients

into a large bowl; stir gently with a wooden

spoon until just combined.

4. Lightly spray cupcake holes with oil.

Spoon approximately ¹⁄

cup mixture into

each hole. Close lid and cook muffins for

14-16 minutes or until a skewer inserted

into the centre comes out clean. Carefully

remove muffins from cupcake maker using

a heatproof spatula onto a wire rack.

Repeat with remaining muffins.

Tip: Muffins can be made with paper cases if

desired but work better directly into cupcake

maker.

Pesto Muffins

Makes: 12

Preparation: 10 minutes

Cooking: 12-14 minutes per batch

1 ¾ cup self raising flour

1 tablespoon caster sugar

1 cup milk

¼ cup olive oil

1 egg, lightly beaten

¼ cup chopped fresh basil

2 tablespoons grated fresh parmesan

1. Preheat cupcake maker until ready light

goes on.

2. Combine ingredients into a large bowl;

stir gently with a wooden spoon until just

combined.

3. Lightly spray cupcake holes with oil.

Spoon approximately ¹⁄

cup mixture into

each hole. Close lid and cook muffins for

12-14 minutes or until a skewer inserted

into the centre comes out clean. Carefully

remove muffins from cupcake maker using

a heatproof spatula onto a wire rack.

Repeat with remaining muffins.

Tip: Muffins can be made with paper cases if

desired but work better directly into cupcake

maker.

Recipes continued

Mini Baked Lemon Cheesecakes

Makes: 6

Preparation: 15 minutes

Cooking: 6 minutes + setting time

6 butternut biscuits, lightly crushed

185g cream cheese, softened

¼ cup caster sugar

1 teaspoon finely grated lemon rind

1 tablespoon lemon juice

1 egg, lightly beaten

1. Preheat cupcake maker until ready light

goes on. Prepare 6 double lined patty

cases for mixture.

2. Using an electric mixer; beat cheese,

sugar, lemon rind and juice until light and

creamy.

3. Add egg and beat until well combined. Set

mixture aside.

4. Divide crushed biscuits into patty cases;

spreading biscuits as evenly as possible

over base. Place cases into cupcake maker

and cook, lid down for 3 minutes. Open lid

and using the back of a spoon; carefully

press the softened biscuits down to form

a base. Divide cheesecake mixture evenly

over bases. Close lid and cook for a further

6 minutes. Once cooking is complete open

lid and turn cupcake maker off at the main

switch. Mixture will still be soft. Allow

cheesecakes to sit in cupcake maker for

15 minutes.

5. Carefully remove cheesecakes from

cupcake maker; place on a tray and

refrigerate for 2-3 hours or until chilled.

Variations:

Blueberry: Remove lemon rind from recipe

and add 4-5 blueberries into each case

before cooking.

Raspberry: Remove lemon rind from recipe

and add 2-3 fresh or frozen raspberries in

each case before cooking.

Passionfruit: Remove lemon rind and juice

from recipe and add 2 tablespoons of

passionfruit pulp into mixture.

Heading

Scones

Makes: 12

Preparation: 15 minutes

Cooking: 12 minutes per batch

2 cups self-raising flour

1 teaspoon icing sugar mixture

40g cold butter, cubed

300ml buttermilk or milk

1. Preheat cupcake maker until ready light

goes on.

2. Combine flour and sugar in a bowl. Use

your finger tips to rub in butter until

mixture resembles breadcrumbs. Add milk

and use a round-bladed knife in a cutting

motion to quickly mix until a soft dough

forms. Turn out onto a lightly floured

surface and lightly knead. Roll out to about

a 3cm thickness. Use a round 5cm pastry

cutter to cut scones from dough.

3. Place 6 rounds into the cupcake maker.

Close lid and cook for 6 minutes then

open lid and using a heat proof spatula

turn scones over and cook for a further 6

minutes. Carefully remove scones from

cupcake maker using a heatproof spatula

onto a wire rack. Repeat with remaining

scones.

4. Serve warm with jam and cream.

Recipes continued

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.

Your Sunbeam 12 Month Replacement

Guarantee naturally does not cover misuse

or negligent handling and normal wear and

tear.

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.

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.

Our goods come with guarantees that cannot

be excluded under the Australian Consumer

Law and under the New Zealand Consumer

Guarantees Act.

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.

For a complete list of Sunbeam’s authorised

service centres visit our website or call:

Australia

www.sunbeam.com.au

1300 881 861

Units 5 & 6, 13 Lord Street

Botany NSW 2019 Australia

New Zealand

www.sunbeam.co.nz

0800 786 232

26 Vestey Drive, Mt Wellington

Auckland, New Zealand

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.

12 Month Replacement Guarantee

is a registered trademark.

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

Visit www.sunbeam.com.au

Or call 1300 881 861

In New Zealand

Visit www.sunbeam.co.nz

Or call 0800 786 232

‘Pattie’ 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.

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.

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