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Sunbeam FPSBSM2103 Heritage Series 350-Watt Stand Mixer, Silver

by Sunbeam
387 customer reviews
| 8 answered questions

List Price: $149.99
Price: $130.46 & FREE Shipping
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  • 12 variable speeds allow soft start ensuring superior control regardless of mixture
  • 3-way mixing action; synchronized bowl and beater automatically increases and decreases speed with adjustment of the control knob
  • 350-watt motor and full die cast metal body combined with non-skid rubber feet keep the mixer completely stable during operation
  • Off-center bowl position lets you add ingredients while in use and results in less scraping
  • Stainless steel beaters, dough hooks, and 4.6-quart mixing bowl included
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$130.46 & FREE Shipping In Stock. Ships from and sold by Galactics.

Frequently Bought Together

  • Sunbeam FPSBSM2103 Heritage Series 350-Watt Stand Mixer, Silver
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  • Sunbeam FPSBSMBWSS 2.2-Quart Stainless Steel Bowl for Sunbeam Heritage Stand Mixers
Total price: $156.98
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Color: Silver

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This item: Sunbeam FPSBSM2103 Heritage Series 350-Watt Stand Mixer, Silver
Customer Rating 4 out of 5 stars (387) 4 out of 5 stars (789) 4 out of 5 stars (522) 4 out of 5 stars (137)
Price $130.46 $89.00 $89.99 $98.49
Shipping FREE Shipping FREE Shipping FREE Shipping FREE Shipping
Sold By Galactics
Material Aluminum Steel Stainless Steel stainless-steel
Color Silver Black white Silver
Wattage 350 Watts 300 Watts 350 Watts 300
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Product Description

Color: Silver

Introducing the new iconic Sunbeam Heritage Series Stand Mixer. This Mixmaster is made with elegant and durable die-cast, all metal construction. Equipped with a powerful 350-watt motor, this convenient stand mixer works well for everything from high-volume holiday cooking and baking to everyday tasks in the kitchen. The appliance offers 12 different speed settings for quickly and precisely mixing ingredients. Accessories include stainless-steel beaters for creaming butter and sugar or mixing heavy cake mixes, stainless-steel dough hooks that take the hard work out of kneading dough and other hard mixtures, and a 4.6 Quart stainless-steel mixing bowl. Other highlights include a turntable base that allows the bowl to turn while mixing, a soft-grip molded handle for a secure grip, an eject button that releases the attachments, and a tilt-back locking head for convenient removal of the mixing bowl and attachments. After unplugging the unit and removing the beaters, the mixer head can be wiped down with a damp cloth and removed for compact storage and the accessories can be cleaned in the dishwasher.

Product Details

Color: Silver
  • Product Dimensions: 9.8 x 14.7 x 16.1 inches ; 12.2 pounds
  • Shipping Weight: 13.2 pounds (View shipping rates and policies)
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B004R72DWA
  • Item model number: FPSBSM2103
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (387 customer reviews)
  • Amazon Best Sellers Rank: #109,532 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Product Warranty: For warranty information about this product, please click here

From the Manufacturer

Double Chocolate Biscotti Ginger Crinkle Cookies Perfect Pie Crust Linzer Hearts
Serving Size 3 dozen cookies 24 cookies 2 crusts 24 cookies
Ingredients 1/2 cup (125 ml) whole hazelnuts 2 eggs 1 cup (250 ml) granulated sugar 1/2 cup (125 ml) vegetable oil 1 3/4 cups (425 ml) all-purpose flour 1/2 cup (125 ml) cocoa powder 1 teaspoon (5 ml) baking powder 1/2 teaspoon (2 ml) baking soda 1/4 teaspoon (1 ml) salt 4 oz (120 g) good-quality bittersweet chocolate, finely chopped 2 cups (500 ml) all-purpose flour 2 teaspoons (10 ml) ground ginger 1 teaspoon (5 ml) cinnamon 1 teaspoon (5 ml) baking soda 1/2 teaspoon (2 ml) baking powder 1/2 teaspoon (2 mL) salt 1/4 teaspoon (1 ml) ground cloves 2/3 cup (150 mL) unsalted butter, softened 1 cup (250 ml) granulated sugar 1/4 cup (60 ml) fancy molasses 1 egg 1 teaspoon (5 ml) vanilla 1/2 cup (125 ml) coarse decorating sugar or turbinado sugar 2 1/2 cups (625 ml) all-purpose flour 1/2 teaspoon (2 ml) salt 1 cup (250 ml) butter, frozen 1 egg yolk 1 teaspoon white vinegar 2 to 3 tablespoons (30 to 45 ml) ice water (approx.) 3/4 cup (175 ml) whole hazelnuts 1 1/2 cups (375 ml) all-purpose flour 3/4 teaspoon (4 ml) cinnamon 1/2 teaspoon (2 ml) baking powder 1/4 teaspoon (1 ml) salt Pinch cloves 2/3 cup (150 ml) unsalted butter, softened 1/4 cup (60 ml) granulated sugar 1/4 cup (60 ml) packed brown sugar 1 teaspoon (5 ml) finely grated lemon zest 1 teaspoon (5 ml) vanilla 1 egg 1/4 cup (60 ml) seedless raspberry jam 2 tablespoons (30 ml) icing sugar
Directions Preheat oven to 350°F (180°C). Spread hazelnuts on rimmed baking sheet; bake for 7-8 minutes or until fragrant and skins are blistered. Transfer to tea towel and rub to remove skins. Let cool; chop coarsely. In stand mixer, beat eggs with sugar for 3-5 minutes or until pale and thickened; beat in oil until combined. In separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt; beat into egg mixture in two additions. Fold in hazelnuts and chocolate; refrigerate for 1 hour. Divide dough in half. On lightly floured surface, roll out each into log, about 12 inches (30 cm) long. Place on parchment paper–lined baking sheet, about 3 inches (7.5 cm) apart. Press each log to flatten slightly into 3-inch (7.5 cm) width. Bake for about 35 minutes or until firm; let cool for 20 minutes. Using serrated knife, cut logs into 1/2-inch (1 cm) wide slices; stand cookies upright on baking sheet. Reduce heat to 325°F (160°C); bake for about 30 minutes or until firm and dry. Preheat oven to 350ºF (180°C). In small bowl, whisk together flour, ginger, cinnamon, baking soda, baking powder, salt and cloves until blended. In stand mixer, on medium speed, beat butter with granulated sugar until fluffy; beat in molasses, egg and vanilla. Add flour mixture; mix until blended. Refrigerate for 30 minutes. Place decorating sugar into bowl. Shape rounded tablespoonfuls (15 ml) of dough into balls; roll in sugar. Place 2 inches (5 cm) apart on parchment paper¬¬–lined baking sheets; bake, in batches, for 12 to 14 minutes or until golden and crinkled. Let cool on baking sheets for 10 minutes. Transfer to racks; let cool completely. Tip: If you want extra ginger flavour, add chopped crystallized ginger. In stand mixer, combine flour and salt. Coarsely grate frozen butter on box grater; add to flour mixture. Mix for 4-6 minutes or until mixture resembles coarse crumbs with a few larger pieces. In glass measure, whisk egg yolk with vinegar, adding enough ice water to make 1/4 cup (60 ml). With mixer running, add egg mixture; mix just until pastry clumps together. Transfer to lightly floured surface and knead gently for about 1 minute or until dough comes together. Divide into 2 discs; wrap each disc in plastic wrap and refrigerate for 1 hour. Preheat oven to 350°F (180°C). Spread hazelnuts on rimmed baking sheet; bake for 7-8 minutes or until fragrant and skins are blistered. Transfer to tea towel and rub to remove skins; let cool. Pulse in food processor until fine. Add flour; pulse until blended. Remove from food processor; whisk in cinnamon, baking powder, salt and cloves. Set aside. In stand mixer, on medium speed, cream butter, granulated and brown sugars, lemon zest and vanilla. Beat in egg, scraping down side of bowl once. Add flour mixture in two additions; mix until well blended. Divide dough in half and wrap each half in plastic wrap. Refrigerate for 1 hour; let stand at room temperature for 15 minutes. Roll out one half of dough on lightly floured surface to scant 1/4-inch (5 mm) thickness. Using 2-inch (10 ml) heart cutter, cut out hearts. Repeat with remaining dough. Using smaller heart cutter, cut out centres from half of the hearts, rerolling scraps. Place on parchment paper¬–lined baking sheets, about 2 inches (10 ml) apart; bake for 9-11 minutes or until lightly browned. Let cool completely. Spread each solid cookie with jam; top with cutout cookie. Sprinkle with icing sugar.

Customer Questions & Answers

Customer Reviews

Most Helpful Customer Reviews

744 of 759 people found the following review helpful By ut158 TOP 1000 REVIEWERVINE VOICE on September 29, 2011
Color: Red Vine Customer Review of Free Product ( What's this? )
I have a Kitchen Aid already. I got this because we had one when I was a kid and this was kind of nostalgic. There has been no significant change in the design of the Sunbeam since I was a kid, at least as far as I can remember. I don't remember the head locking either up or down, but maybe it did, I don't know. More on that later... I think you are already familiar with the mechanics of how the Kitchen Aid mixes things (the planetary motion) vs how the Sunbeam mixes things (a hand mixer on a stand) so I won't go into detail on that, other than to express my preferences between the two.

Round 1: overall mixing ability
Today I was trying to make banana bread. First I have to cream some butter with eggs and sugar. After this was complete, I threw in some bananas and had the mixer mash them up. It appears that when you have semi-solid things (like butter or bananas) that you are trying to incorporate into a batter, the free-spinning bowl tends to spin the item right up to the beater, but then at first it doesn't want to go any further. After doing a little convincing, the beaters just buzz right through it and the bowl spins around until it reaches the obstacle again. This time there is less resistance and better mixing. On the 3rd go around, it's even better, and so on. I've made this same recipe dozens of times on the Kitchen Aid and this process goes a little faster and with less intervention. Don't get me wrong--the Sunbeam does just fine with this sort of task, it's just that the Kitchen Aid does it better. I'm going to say that Kitchen Aid is the clear winner here.
WINNER: Kitchen Aid.
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100 of 108 people found the following review helpful By Patricia Brouillette on September 11, 2011
Color: Red Vine Customer Review of Free Product ( What's this? )
It is fairly light weight for it's size. It is very durable, so it not going to fall apart after the first use. I had it all the way up to the highest speed and it was not any louder than my hand held mixer. The bowl is easily set into place and removed, along with the blades. While mixing, the bowl spins, so there is no real need for you to spin the bowl so the mixer gets to everything. Also, it is easy to slide the switch that moves the bowl so the blades can be in the center or along the side. In each position, the bowl with spin slowly, yet it is easy for you to spin bowl if you want it to spin a little faster, and can switch the position of bowl while mixing as well. There is a button along the side to lift the blades out of the mix, as well as an eject (marked) button to remove the blades from the mixer. It does come with a nice size bowl, I might enjoy a smaller bowl at some point but the one that comes with the mixer is nice for cake mix or bread dough. For what I do, I wouldn't want anything larger. I am looking forward to the holidays to have a reason to use it, and maybe try it out on making mashed potatoes from scratch.

I have recently bought the smaller bowl for this and it is the perfect size for me. Small stainless steel bowl for Sunbeam Heritage mixers.The bowl that came with the mixer is the biggest I would use, especially for home use. The smaller bowl is perfect for smaller projects. My husband is in the army, so when he is deployed it is just me and my daughter, so most of the stuff that I would use the mixer would be for small amounts.
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40 of 43 people found the following review helpful By A. Thompson on October 16, 2012
Color: Silver Verified Purchase
I grew up with a Sunbeam and have always liked them. When I got married, I "upgraded" to a Kitchen Aid, which I despised. It was so cute, but it left a 1" thick layer of dough/batter etc. around the entire edge of the bowl that the one beater wouldn't pull in. You also couldn't scrape the sides while the beater was going because of the bowl being so tall and narrow, so in order to get to that ring of unmixed stuff, you had to stop the mixer, pull up the head, push the dough down to the center, and turn it back on. Four rotations later, it was pushed back to the edge of the bowl, again unreachable by the beater. I DO NOT recommend a Kitchen-Aid to anyone who actually wishes to mix anything!! I'm an avid baker and use my mixer a lot, so I cannot believe Kitchen Aids are so popular! The one thing it's supposed to do--mix your ingredients well--it couldn't do. I couldn't wait to sell mine and get something else.

Once I finally got rid of my Kitchen Aid, I wanted something attractive, powerful, and that would get ALL the mix off the sides of the bowl. I discarded any one-beater mixers because of my bad experience with Kitchen Aids. First I tried the Brylane Home 2-beater mixer. WAY too loud and powerful with no low speeds, only high, higher, and hurricane. So I finally crossed my fingers and ordered the Sunbeam (new and improved from my old 80's version) and hoped that the few negative reviews wouldn't make me regret it.

I'm happy to say, I like it a lot! It is a great mixer. It has all the power I need for even thick cookie doughs, and it whips cream very fast. I like that you can adjust the bowl to be in the center or the edge (I mostly keep it at the edge), and that the beaters start up slowly to keep splash to a minimum.
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