Using HeatSoft technology, this Mixmaster will soften butter and other cold ingredients down to room temperature as it mixes them within your bowl. It softens butter 12 times faster, achieving ideal baking temperature in approximately two-and-a-half minutes. Be prepared for any recipe’s instructions with the included attachments of the stainless steel beaters, dough hooks, and whisk. For added convenience, a case is included for storage of the attachments. With seven speeds to choose from, you can tailor your mixing to both thick and airy consistencies, while a boost function will provide a sudden burst of power for heavier loads. Cleaning is made easy with a magnetic nozzle that detaches from the mixer head to rid all remnants of sugar, icing, and dust.
No matter your level of baking expertise, you won’t take long to warm to the Sunbeam Mixmaster HeatSoft hand mixer.
HeatSoft technology
Gone are the days of pulling butter out of the fridge and waiting an age for it to reach ideal baking temperature. Thanks to Sunbeam’s HeatSoft technology, simply add butter to your mixture and watch as the mixer simultaneously softens it and combines it with your other ingredients.
Handy attachments
Beat, whisk, and knead to your heart’s content with three sets of mixing attachments. Dough hooks remove the grunt work from kneading heavy mixtures. The stainless steel beaters will serve you well in mixing cake batters, while the whisk attachment will make light work of aerating cream and egg whites.
Magnetic nozzle
Let’s face it: baking can be messy. The small holes in your hand mixer can be a trap for sugar, icing, and dust. Thanks to the detachable magnetic nozzle on this mixer’s head, cleaning will be a breeze.
7 speeds plus boost
With seven speeds at your disposal, you will always achieve your desired texture. Whether it’s a heavy cookie dough or a delicate meringue, you can provide the ideal level of oomph. If you’re working with a mixture that requires a bit more work, use the boost function to provide a rapid burst of power.
