Sunbeam Blender PB7950 User Manual

MultiBlenderElectronic  
850 watt electronic blender with  
7 programmed functions  
Instruction Booklet  
PB7950  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM MULTIBLENDER ELECTRONIC  
PB7950  
When using heavy loads this blender should  
not be operated for more than 1 minute and  
40 seconds, this does not apply to any of the  
recipes detailed in this instruction booklet.  
Ensure fingers are kept well away from the  
blades when in use.  
Do not blend hot ingredients.  
Always operate on a flat surface.  
Sunbeam is very safety conscious when  
• Do not use an appliance for any purpose  
other than its intended use.  
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.  
• 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.  
• 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.  
• 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.  
• 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.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
Features of your MultiBlender  
Electronic  
Ingredient cup.  
Handy 70ml ingredient cup. Also acts as a  
device to unscrew the blade assembly from the  
base of the jug.  
MA  
mL  
1600  
Flexible lid with pouring hole.  
To provide the necessary safety, the lid seals  
tightly to the jug and features a pouring hole,  
that allows you to add ingredients during the  
blending process.  
1500  
1250  
1000  
750  
1.6 litre heat-resistant jug.  
The sizeable 1.6 litre glass jug features specially  
designed internal ribs to cycle ingredients back  
into the blade system for superior results.  
500  
250  
The jug features an easy to pour lip and is  
marked in both cups and millilitres (mL) for  
ease of use.  
Detachable blade system assembly.  
The detachable blade assembly unit unscrews  
from the glass blending jug for convenient and  
thorough cleaning.  
Motor base.  
OF  
The base houses a powerful 850 watt motor  
providing superior performance for every  
blending task.  
LOW  
SMOOTH  
IE  
THICKS  
MIX  
HAKE  
Non-slip feet.  
Keeps the blender secure on the bench top  
during use.  
CRUSH  
ICE  
2
 
Serrated stainless steel six-blade system.  
Specially designed for extra durability, the  
heavy-duty, serrated stainless steel blade with  
a six-blade construction, crushes ice cubes to  
powder, produces a smooth consistency when  
pureeing and combines ingredients perfectly  
for a frappé.  
AX  
6
5
CUPS  
Recipe programs.  
4
3
Three blending favourites milkshake,  
thickshake and smoothie. Just add  
ingredients and each of these programs have  
been developed to ensure perfect consistent  
results everytime.  
2
1
Functional programs.  
To assist with some of the more functional  
blender uses, these four programs (mix,  
puree, cocktail and ice crush) have been  
tested and refined, to remove the guess work  
and improve on the final blending result.  
Manual operation.  
Low and High speed control plus Pulse.  
FF  
HIGH  
Cord storage facility.  
AKE  
MILKSH  
For tidy, convenient storage of the cord  
underneath the motor base.  
AILS  
COCKT  
PUREE  
PULSE  
3
 
Before using your MultiBlender  
Electronic  
Important: Always ensure your blender is  
unplugged from the power outlet before  
fitting or removing the blade assembly.  
Always handle the blade assembly with  
caution, as the blades are extremely sharp.  
2. Place the six-blade assembly into the  
glass jug and turn clockwise to secure  
firmly into position (see Figure 2).  
To assemble the six-blade system in the glass  
jug (see Figure 1).  
1. Place the silicone rubber seal over the six-  
blade assembly, as shown in figure 1.  
Figure 1  
Six-blade  
Silicone  
assembly  
seal  
Figure 2  
Note: The blender jug will leak if the six-  
blade system is not assembled correctly.  
Note: Do not attempt to remove the  
stainless steel blades from the blade  
assembly.  
3. Plug the power cord into a 230-240 volt  
power outlet and turn the power ‘ON’.  
4
 
Using your MultiBlender Electronic  
1. Place the blender jug onto the motor base.  
while blending by removing the ingredient  
cup and pouring ingredients through the  
hole in the lid.  
Note: Do not switch ‘ON’ the MultiBlender  
Electronic without the lid in position.  
Note: The pre-programmed functions can  
be stopped by simply pressing the ‘OFF’  
button.  
2. Place ingredients into the glass jug. Do  
not exceed the maximum indicated level  
– 1.6 litres.  
5. If using the manual buttons, Low or High,  
once you have completed blending, press  
the ‘OFF’ button on the control panel.  
3. Position the lid with ingredient cup onto  
the blender jug. Ensure the lid is firmly in  
place.  
Note: When removing the six-blade  
assembly from the glass jug you may need  
to slightly tilt the blade so that it slides  
out easily. You shouldn’t force the blades  
out of the glass jug as this will ultimately  
damage the blades.  
4. Using the control panel, select the desired  
function, either from the pre-programmed  
functions or the manual buttons High, Low  
and PULSE settings.  
The Blending Guide on page 6 shows  
various functions that can be performed  
and the suggested speeds to use.  
Note: Although the lid fits firmly to the  
glass jug, we advise when blending liquid  
ingredients, to place your hand on the lid  
as you initially select the blending speed/  
function. As the powerful 850 watt motor  
could cause the liquid to surge up causing  
leakage. Once you have started blending  
you can remove your hand.  
Further ingredients can also be added  
5
 
A Guide to your MultiBlender  
Electronic  
Processing Task  
Food  
Suggested Setting  
Programme  
Suggested Processing Procedure  
Aerating  
Milkshakes,  
Smoothies  
HIGH  
Milkshake  
Use chilled milk. Blend until  
desired consistency is achieved.  
Chopping  
Crumbing  
Nuts, Chocolate,  
Garlic or Herbs  
PULSE  
PULSE  
PULSE  
PULSE  
Process  
cup at a time, to  
½
ensure evenly sized pieces.  
Bread Crumbs  
Tear bread roughly. Process  
until desired consistency.  
Biscuit Crumbs  
Break into pieces and  
process until crumbed.  
Crushing Ice  
Emulsifying  
Crush Ice  
Add  
cup of water. Use the  
¼
PULSE button 3-4 times in  
succession for crushed ice.  
Salad Dressing  
Batters, Cakes  
LOW  
Crush Ice &  
Cocktails  
Blend until well combined.  
Oil may be added to the  
mixture during processing  
through the pouring hole  
in the lid.  
Mixing  
LOW & HIGH  
HIGH  
MIX  
Process ingredients until  
just combined.  
DO NOT OVERPROCESS.  
Pureeing  
Soups,  
Vegetables,  
Fruits  
PUREE  
Blend until smooth.  
6
 
Handy Blending Hints  
• Nothing can beat a blender for making  
smooth purees and sauces or for whipping  
up frothy drinks – from healthy breakfast  
shakes to frozen daiquiris.  
• To ensure efficient mixing when blending  
dry mixtures, it may be necessary to stop  
the blender and push ingredients down the  
sides of the jug with a spatula.  
• Use your blender for chopping small  
amounts of food like nuts, bread crumbs  
and whole spices.  
• When pureeing fruit or vegetables, cooked  
or raw, cut into small pieces to facilitate  
blending.  
• Turn any oil-based salad dressing into a  
creamy style dressing by blending it until  
slightly thickened.  
• A brief whirl in the blender will rescue a  
lumpy gravy, or an egg-based sauce that  
has separated.  
• Food items for blending should be cut into  
cubes (approximately 2-3cm), this will  
assist in achieving an even result.  
• Ensure the lid is firmly and securely  
placed on the jug. Do not operate the  
blender without the lid on, if you wish to  
add any additional ingredients remove the  
ingredient cup and add as necessary.  
• When making bread crumbs, use 2 to  
3 day old bread, leaving crusts on, to  
minimise the possibility of clumping. If  
only fresh bread is available, dry it out for  
a few minutes in a low heated oven.  
• When blending a variety of ingredients  
together, blend the liquids first, then add  
dry ingredients.  
• Always ensure stones are removed from  
fruit and bones from meat as these can  
harm the blades.  
• Don’t allow a used blender to sit for too  
long as the food will dry onto the blades,  
making it very difficult to clean. If you  
can’t clean the blender straight away, pour  
some warm water in it and allow to soak.  
• Never fill above the maximum level  
indicator – 1.6 litres.  
• Do not process hot liquids in your blender.  
Allow to cool to room temperature before  
processing.  
• Always ventilate the blender jug when  
pureéing warm ingredients. This is  
achieved by lifting the ingredient cup out  
of the lid after starting the blender.  
7
 
Care and Cleaning  
Quick cleaning method.  
Remove the rubber seal from the blade  
assembly. Wash the blender lid, ingredient  
cup, rubber seal, blade assembly and blender  
jug in warm soapy water.  
Half fill the blender with luke warm water  
and a small amount of detergent. Press  
the PULSE button for 10-20 seconds.  
Then remove the jug and rinse it under  
running water.  
Caution: Take care when cleaning the blades  
as they are extremely sharp.  
Note: Do not clean any part of the blender in  
the dishwasher.  
For thorough cleaning.  
Turn the blender jug upside down. Unscrew  
the six-blade assembly from the glass jug by  
placing the open end of the ingredient cap  
at the base of the blade assembly. Use the 5  
grooves on the opening of the ingredient cap  
to align the cap to the base of the glass jug.  
Turn the ingredient cap in an anti-clockwise  
direction to remove the blade assembly. See  
To clean the motor base.  
Use a damp, soft sponge with mild detergent  
and wipe over the motor base.  
Note: Never immerse the motor base in water.  
Figure 3.  
Figure 3  
8
 
Recipes – Soups  
Potato and Leek Soup  
Serves 4 Mexican style Tomato Soup  
Serves 4  
1 tablespoon olive oil  
1 tablespoon olive oil  
2 onions, chopped  
2 small rashers bacon, chopped  
3 medium leeks, sliced thinly  
1 kg potatoes, peeled and chopped roughly  
2 litres chicken or vegetable stock  
Freshly ground black pepper  
½ cup grated Parmesan  
2 cloves garlic, crushed  
2 teaspoons cumin powder  
1 teaspoon chilli powder  
3 x 400g can chopped tomatoes  
500ml water  
1 teaspoon brown sugar  
1 tablespoon vinegar  
1. Heat oil in a large saucepan; add bacon  
and cook, stirring occasionally, until crisp.  
Remove from pan.  
2 x 400g cans red kidney beans, rinsed,  
drained  
2. Add leeks to the same pan and cook,  
stirring for about 5 minutes or until leeks  
are tender. Add potatoes and stock and  
bring to the boil; reduce heat and simmer,  
uncovered, for about 40 minutes.  
Sour cream and flour tortillas to serve  
1. Heat oil in a large saucepan, add onions  
and garlic and cook on a medium heat  
until onions start to soften; add the cumin  
and chilli powder and cook, stirring,  
until the spices become fragrant. Add  
the tomatoes, and water; simmer for 20  
minutes. Remove from heat; cool to room  
temperature.  
3. Remove from heat; cool to room  
temperature. Place half of the soup  
mixture into the blender jug and press  
the ‘PUREE’ button. When the cycle has  
finished, pour back in with remainder of  
soup.  
2. Stir through the sugar, vinegar and beans;  
allow to cool.  
4. Add cooked bacon to soup and reheat  
until soup is hot. Season to taste with  
freshly ground pepper.  
3. Place half of the soup mixture into the  
blender jug and press the ‘PUREE’  
button. Pour contents of blender jug into  
a container and repeat this step with the  
remaining soup mixture.  
5. Serve soup topped with parmesan cheese.  
4. Return soup to saucepan to heat through;  
serve with sour cream and warm flour  
tortillas.  
9
 
Recipes – Soups (continued)  
Roast Pumpkin Soup  
Serves 6 Vegetable Soup  
Serves 4-6  
1 tablespoon olive oil  
1.5 kg pumpkin  
2 tablespoons olive oil  
1 onion, chopped  
Sea salt & freshly ground black pepper  
20g butter  
2 cloves garlic, crushed  
2 carrots, diced  
1 onion, chopped  
1 potato, diced  
1 litre chicken stock  
2 trimmed celery stalks, diced finely  
800g can chopped tomatoes  
6 cups water  
¹/ cup cream or sour cream to serve (optional)  
³
1. Preheat oven to 200°C.  
1 cup chopped savoy cabbage  
2 small zucchini, diced  
2. Remove skin and seeds from pumpkin and  
cut into even sized chunks.  
100g button mushrooms, sliced  
sea salt and freshly ground black pepper  
3. Place pumpkin in an oven dish and drizzle  
with half the oil. Season with a little salt  
and pepper. Bake in oven for about 40  
minutes or until cooked.  
1. Heat oil in frying pan on setting 5.  
Cook onion and garlic until translucent.  
Add carrot, potato and celery; cook,  
stirring occasionally for 5 minutes.  
4. In a large saucepan heat remaining oil and  
butter. Add onion and cook until tender.  
Add the pumpkin and stock and bring to  
the boil. Reduce heat, simmer, uncovered,  
for 10 minutes. Cool to room temperature  
before blending.  
2. Add the chopped tomatoes, cabbage,  
zucchini, mushrooms and water and  
bring the soup to the boil. Reduce heat  
to a simmer and cook, covered for about  
45 minutes or until vegetables are tender.  
5. Place half of the soup mixture in blender  
and press the ‘PUREE’ button. Repeat  
with remaining soup mixture.  
3. Remove from heat and allow to cool to  
room temperature. Place the soup in  
batches into the blender jug and press the  
‘PUREE’ button.  
6. Reheat until soup is hot. Serve with cream  
and extra ground pepper if desired.  
4. Return soup to saucepan and reheat  
until hot.  
Tip: For a soup with more texture you can  
simply puree only half the soup.  
10  
 
Recipes – Dips/Starters/Pastes  
Hummus  
Serves 4 Guacamole  
420g can chickpeas, rinsed, and drained  
2 tablespoons tahini  
¼ cup lemon juice  
2 ripe avocados, peeled, seeds removed  
1 clove garlic  
1 tablespoon lemon juice  
dash Tabasco sauce  
¼ cup water  
¼ cup olive oil  
1 jalepeno chilli, sliced  
¼ cup fresh coriander leaves  
1 tomato, chopped  
1 clove garlic, crushed  
½ teaspoon ground cumin  
½ teaspoon salt  
1. Place all ingredients except tomato in the  
blender jug.  
1. Place all ingredients in the blender jug.  
2. Press the ‘PUREE’ button.  
2. Press the ‘PUREE’ button.  
3. Transfer mixture to a bowl and stir through  
tomato.  
3. Transfer mixture into a bowl and  
refrigerate for 1-2 hours before serving.  
4. Refrigerate for 1 hour before serving.  
Serve with corn chips and salsa  
Serving suggestions: Serve hummus with  
toasted pita crisps; simply cut pita bread into  
triangles, brush with olive oil and season with  
a little salt and cumin seeds. Bake in oven at  
200°C for about 5 minutes or until crisp.  
11  
 
Recipes – Dips/Starters/Pastes (continued)  
Pesto  
Serves 4 Whole Egg Mayonnaise Approx. 1½ cups  
1 egg  
125g fresh basil leaves  
3 cloves garlic  
1 tablespoon lemon juice  
2 teaspoons Dijon mustard  
pinch sea salt  
2 teaspoons lemon juice  
sea salt  
1 cup vegetable oil  
freshly ground black pepper  
1 cup extra virgin olive oil  
½ cup pine nuts, roasted  
60g pecorino or parmesan, grated  
1. Place egg, juice, mustard and salt in  
the blender jug. Blend on ‘LOW’ for 10  
seconds or until combined.  
2. With the motor still running remove the  
measuring cup from the lid, start to pour  
in the oil in a slow, thin stream until the  
mixture is creamy and all the oil has been  
added.  
1. Place the basil, garlic, juice, salt, pepper  
and oil in the blender jug. Blend on  
‘HIGH’ for 20 seconds.  
2. Push down any ingredients that may have  
come up the sides of the jug and add the  
nuts and cheese. Blend on ‘HIGH’ for  
a further 20 seconds or until a smooth  
texture is achieved. If a nutty texture is  
desired only blend on ‘HIGH’ for 5-10  
seconds.  
3. Keeps in the refrigerator for 1 week.  
To serve: Boil a large pot of boiling water  
with a little oil in it. Boil 500g pasta until  
just tender. Drain pasta well but do not  
rinse. Place hot pasta back in to pot and stir  
through half of the pesto sauce. Add more  
pesto to taste if desired. Serve with extra  
cheese and a sprinkle of toasted pine nuts.  
Tip: To keep pesto sauce for a few days in  
the refrigerator simply place pesto into a  
clean container and pour enough olive oil  
over top to cover, this will stop the pesto  
from discolouring. Cover with lid or plastic  
wrap.  
12  
 
Recipes – Dips/Starters/Pastes (continued)  
Baba Ghanoush  
Herbed Mushroom Pate Approx. 1½ cups  
50g butter or margarine  
2 large eggplants  
1 onion, roughly chopped  
2 cloves garlic  
300g mushrooms, sliced  
2 tablespoons tahini  
¼ cup lemon juice  
200g cream cheese, cubed  
1 tablespoon freshly chopped chives  
salt and freshly ground black pepper to taste  
¼ teaspoon sweet paprika  
sea salt and freshly ground black pepper  
1 tablespoon Extra Virgin  
olive oil  
1. Heat butter in a frying pan over a medium  
heat. Cook onion and mushrooms until  
soft; cool.  
2. Place mushroom mixture into blender jug  
with remaining ingredients.  
1. Pierce eggplants all over with a fork. Cook  
eggplants under a griller until the skin  
blackens and the flesh is soft. Allow  
eggplants to cool for 20 minutes before  
removing skin; drain for 10 minutes.  
3. Press the ‘PUREE’ button.  
4. Pour into serving bowl and refrigerate for  
at least 2 hours before serving.  
5. Serve with Melba toasts.  
2. Place all ingredients into blender jug.  
Place lid onto jug and press the ‘PUREE’  
button. Check mixture and scrape sides if  
necessary. Blend on low to finish blending  
if needed.  
3. Transfer mixture into a bowl and  
refrigerate for 1-2 hours before serving.  
Drizzle extra virgin olive oil over the top  
before serving.  
Serve with crusty fresh bread  
13  
 
Recipes – Light Snacks  
Sweet potato and rocket frittata Serves 8 Bacon and Cheese Quiche  
1 small sweet potato  
80g baby rocket leaves  
200g fetta cheese, crumbled  
250ml thickened cream  
10 eggs  
1 large sheet ready made frozen shortcrust  
pastry  
6 bacon rashers, rind removed, roughly  
chopped  
1 small onion, chopped finely  
1½ cups grated tasty cheese  
4 eggs  
Sea salt and freshly ground black pepper,  
to taste  
½ cup grated tasty cheese  
1 cup milk  
½ cup cream  
1. Preheat oven to 200°C. Grease and line  
base of a 19cm square shallow cake tin.  
½ cup self raising flour  
pepper to taste  
2. Peel the sweet potato and slice thinly.  
3. Place a layer of sweet potato then rocket  
then fetta into the cake tin and then  
repeat layers again. Reserve a few sweet  
potato slices if possible for the top.  
1. Preheat oven to 180°C. Line quiche dish  
with pastry and trim edges. Prick pastry  
all over with a fork.  
2. Cook bacon in a frying pan until tender,  
remove from pan and drain on absorbent  
paper; cool.  
4. Combine the eggs, cream, salt and pepper  
in blender and blend on HIGH until  
smooth. Pour egg mixture into the cake  
tin and top with the grated cheese.  
3. In a large bowl combine the bacon, onion  
and cheese.  
5. Place frittata into oven and cook for about  
30-35 minutes or until cooked through.  
If the frittata starts to brown too much  
before the inside is completely cooked lay  
a piece of foil over the top, this will stop  
excessive browning.  
4. Place all the remaining ingredients into  
the blender jug.  
5. Press the ‘MIX’ button.  
6. Place the bacon mixture into the prepared  
quiche dish and pour the egg mixture over  
the top.  
7. Bake in oven for about 50 minutes or until  
cooked. Allow quiche to stand for 10  
minutes before cutting.  
14  
 
Recipes – Desserts  
Baked Lemon Cheesecake  
Serves 10 Banana Cake with Cream Cheese Frosting  
250g plain biscuit crumbs  
2 teaspoons nutmeg  
2¼ cups self raising flour  
½ teaspoon salt  
125g melted butter  
1 teaspoon cinnamon  
½ teaspoon nutmeg  
250ml thickened cream  
3 eggs  
2 eggs  
½ cup caster sugar  
180g butter, room temperature, chopped  
½ cup buttermilk  
2 teaspoon grated lemon rind  
2 tablespoons lemon juice  
500g cream cheese, room temperature, cubed  
1½ cups raw sugar  
1 teaspoon white vinegar  
1 teaspoon vanilla essence  
1½ cups very ripe mashed banana  
1. Crush biscuits 5-6 at a time using the  
‘PULSE’ button until crumbled. Remove  
jug from base and shake biscuits if  
necessary. Combine the nutmeg, melted  
butter and biscuit crumbs in a bowl; mix  
well. Press crumb mixture into the base  
and sides of a greased 20cm springform  
pan. Place on a baking tray and  
1. Preheat oven to 180°C. Grease and line a  
20cm baba pan.  
2. Sift flour, salt, cinnamon and nutmeg into  
a large bowl.  
3. Place the eggs, butter, milk, sugar,  
vinegar, essence, and bananas into  
blender jug.  
refrigerate for 30 minutes.  
2. Place cream, eggs, sugar, rind, juice and  
half of the cream cheese in blender.  
4. Press the ‘MIX’ button. (Mixture will  
separate at this stage but will come back  
together when mixed with dry ingredients).  
3. Press the ‘MIX’ button. With the motor  
still running, remove the ingredient cup  
from the lid and drop in the remaining  
cubes of cream cheese one at a time, until  
the mixture is smooth.  
5. Pour the banana mixture into the dry  
ingredients and mix with a wooden spoon  
or whisk until combined.  
4. Pour filling into crust and bake in oven  
at 160°C for approximately 50 minutes  
or until firm. Cool in oven with door  
ajar. Refrigerate for several hours before  
serving.  
6. Pour mixture into prepared tin and bake  
for about 40 minutes or until cooked when  
tested with a skewer.  
7. Allow cake to cool in pan for 5 minutes  
before transferring to a wire rack to cool.  
8. Ice with cream cheese frosting, recipe over  
page.  
15  
 
Recipes – Desserts (continued)  
5. Pour mixture into prepared pan and bake  
for about 1 hour or until cooked when  
tested with a wooden skewer. Remove  
from oven and stand for 5 minutes before  
turning out onto a wire rack.  
Cream Cheese Frosting  
250g softened cream cheese  
¼ cup butter  
1 teaspoon vanilla  
6. Serve pudding with butterscotch sauce.  
To make sauce, heat all ingredients in  
a small saucepan over a low heat until  
combined.  
3 cups icing sugar mixture  
¼ cup passionfruit pulp  
Combine cream cheese, butter and vanilla in  
a small bowl. Using an electric mixer beat  
until smooth. Add the icing sugar mixture  
and beat until smooth. Reduce speed and  
add passionfruit. Spread over cooled cake.  
Honey Pikelets  
Makes 30  
3 large eggs  
¼ cup honey  
1 cup milk  
Sticky Date Pudding  
Serves 8  
200g coarsely chopped dried dates  
1 teaspoon bicarbonate soda  
1 ¼ cups boiling water  
60ml olive oil  
1½ cups self raising flour  
pinch salt  
1. Add all ingredients into the blender jug  
and blend on ‘LOW’ for 30 seconds.  
1 cup firmly packed brown sugar  
1 cup self raising flour  
¼ teaspoon mixed spice  
2 eggs  
Scrape down sides of blender and blend  
again on ‘LOW’ for a further 30 seconds.  
2. Pour mixture into a jug and refrigerate for  
30 minutes.  
3. Place tablespoon amounts of mixture into  
a lightly greased frying pan until golden on  
each side.  
Butterscotch sauce  
140g butter  
4. Serve with butter.  
2/3 cup firmly packed brown sugar  
1 cup (250ml) thickened cream  
1. Preheat oven to 180°C. Grease and line  
a 20cm cake pan with baking paper.  
2. Place dates, soda and water into the  
blender jug. Pace the lid on and allow  
the mixture to stand for 5 minutes.  
3. Add oil and sugar and pulse 3 times.  
4. Add remaining ingredients and pulse  
mixture until just combined. Scrape down  
sides of jug if necessary. Do not over  
process.  
16  
 
Recipes – Drinks  
Classic Banana Smoothie  
Serves 2 Milo Madness  
Serves 2  
2 cups skim milk  
2 cups milk  
2 medium bananas, roughly chopped  
½ cup low fat yogurt  
2 scoops vanilla ice cream  
3-4 tablespoons Milo  
1 tablespoon honey  
1. Place all ingredients into blender jug.  
2. Press the ‘MILK SHAKE’ button.  
¼ teaspoon cinnamon  
3. Pour into 2 glasses, dust with extra Milo.  
1. Place all ingredients into blender jug.  
2. Press the ‘SMOOTHIE’ button.  
3. Pour into 2 glasses.  
Fruity Fantasy  
Serves 2  
180ml fresh orange juice  
90ml pineapple juice  
1 punnet strawberries  
slice honeydew melon  
slice rockmelon  
Classic Milkshake  
Serves 2  
250ml milk  
2 scoops ice cream – any flavour  
2 tablespoons topping – any flavour  
8 small ice cubes  
1. Place all ingredients into blender jug.  
2. Press the ‘MILK SHAKE’ button.  
3. Pour into 2 glasses.  
1. Place all ingredients into blender jug.  
2. Press the ‘SMOOTHIE’ button.  
3. Pour into 2 glasses.  
Strawberry Milkshake  
Serves 2  
6 strawberries  
2 cups milk  
2 scoops strawberry ice cream  
1. Place all ingredients into blender jug.  
2. Press the ‘MILK SHAKE’ button.  
3. Pour into 2 glasses.  
17  
 
Recipes – Drinks (continued)  
Citrus Buzz  
Serves 2 Raspberry Citrus Smoothie  
Serves 2  
60ml fresh lime juice  
4 dashes Angostura bitters  
8 small ice cubes  
lemonade  
1 cup raspberry yogurt  
1 cup frozen yogurt  
1 cup orange juice  
1 cup frozen raspberries  
1. Place all ingredients except for lemonade  
into blender jug.  
1. Place all ingredients into blender jug.  
2. Press ‘SMOOTHIE’ button.  
3. Pour into 2 glasses.  
2. Press the ‘SMOOTHIE’ button.  
3. Pour into 2 glasses, top with lemonade.  
Peach Smoothie  
Serves 2  
Iced Coffee  
Serves 2  
400g can peaches in natural juice, drained  
¼ cup plain yogurt  
2 tablespoons instant coffee dissolved in  
2 tablespoons boiling water  
2 cups milk  
2 teaspoons honey  
1 scoop vanilla ice-cream  
1 cup milk  
2 scoops vanilla ice cream  
whipped cream to serve  
1. Place all ingredients into blender jug.  
2. Press ‘SMOOTHIE’ button.  
3. Pour into 2 glasses.  
1. Place all ingredients except for cream into  
blender jug.  
2. Press the ‘MILK SHAKE’ button.  
3. Pour into 2 large glasses, top with  
whipped cream and dust with chocolate.  
Mango Papaya Smoothie  
Serves 2  
1 mango, peeled, pitted, and chopped  
½ small papaya, peeled, seeded, and  
chopped  
Frosty Fruity Smoothie  
Serves 2  
1 banana  
1 cup plain yogurt  
1 cup tropical juice  
½ cup milk  
1 tablespoon fresh lime juice  
1 tablespoon honey  
3 ice cubes  
1. Place all ingredients into blender jug.  
2. Press ‘SMOOTHIE’ button.  
3. Pour into 2 glasses.  
1. Place all ingredients into blender jug.  
2. Press ‘SMOOTHIE’ button.  
3. Pour into 2 glasses.  
18  
 
Recipes – Thick Shakes  
Tips for great Thick shakes  
Berry Yogurt Thick shake  
Serves 2  
Don’t use hard ice cream straight from the  
freezer  
Leave ice cream out for about 5 minutes  
before blending; this time may vary  
depending on how cold your freezer is.  
270g frozen berry yogurt  
¼ cup frozen mixed berries  
½ cup milk  
1. Place all ingredients into blender jug.  
2. Press the ‘THICK SHAKE’ button.  
3. Pour into 2 glasses.  
Ice creams with a higher cream content  
may need a little extra milk.  
Always put ice cream in the blender jug in  
small pieces, never in large chunks as this  
may prevent the blender from blending in  
the allotted time.  
Tim Tam Thick shake  
Serves 2  
4 Arnott’s Original Tim Tams, roughly  
chopped  
Classic thick shake  
Serves 2  
270g vanilla ice-cream  
100ml milk  
270g chocolate ice cream  
¹/ cup milk  
³
2 Tim Tam Fingers, to garnish  
1. Place all ingredients into blender jug.  
2. Press the ‘THICK SHAKE’ button.  
3. Pour into 2 glasses.  
1. Place ingredients into blender jug.  
2. Press the ‘THICK SHAKE’ button.  
3. Pour into 2 glasses, garnish with Tim Tam  
Fingers.  
19  
 
Recipes – Cocktails  
Sugar Syrup is an essential ingredient to  
making great cocktails. Use equal parts of  
white sugar and water and bring to the boil  
in a small saucepan until the sugar has  
dissolved. Cool and store in the refrigerator.  
Pina Colada  
Serves 2  
90ml Bacardi rum  
120ml pineapple juice  
60ml coconut cream  
30ml Malibu  
Frozen Lime Margarita  
Serves 2  
30ml sugar syrup  
60ml tequila  
14 standard size ice cubes  
30ml fresh lime juice  
60ml Cointreau or triple sec  
30ml sugar syrup  
1. Combine all ingredients in blender.  
2. Press the ‘COCKTAILbutton.  
3. Pour into 2 cocktail glasses.  
14 standard size ice cubes  
Splice  
Serves 2  
1. Combine all ingredients in blender.  
2. Press the ‘COCKTAILbutton.  
3. Pour into 2 cocktail glasses.  
60ml Midori  
60ml Malibu  
120ml pineapple juice  
80ml cream  
Strawberry Daiquiri  
Serves 2  
90ml Bacardi rum  
14 standard size ice cubes  
60ml fresh lime juice  
60ml sugar syrup  
1. Combine all ingredients in blender.  
2. Press the ‘COCKTAILbutton.  
3. Pour into 2 cocktail glasses.  
6 strawberries, quartered  
14 standard size ice cubes  
1. Combine all ingredients in blender.  
2. Press the ‘COCKTAILbutton.  
3. Pour into 2 cocktail glasses.  
20  
 
Recipes – Cocktails (continued)  
Mocha Madness  
Serves 2 Frozen Cosmopolitan  
Serves 2  
30ml espresso coffee  
60ml Baileys  
20ml citron vodka  
40ml vodka  
60ml vodka  
60ml Cointreau  
1 scoop chocolate ice cream  
14 standard ice cubes  
120ml cranberry juice  
1 teaspoon lime juice  
8 standard size ice cubes  
1. Combine all ingredients in blender.  
2. Press the ‘COCKTAILbutton.  
3. Pour into 2 cocktail glasses.  
1. Combine all ingredients in blender.  
2. Press the ‘COCKTAILbutton.  
3. Pour into 2 cocktail glasses.  
Eggnog  
Serves 2  
30ml sugar syrup  
60ml brandy  
60ml dark rum  
2 eggs  
8 standard size ice cubes  
Milk  
1. Combine all ingredients except milk in  
blender.  
2. Press the ‘COCKTAILbutton.  
3. Pour into 2 cocktail glasses then top up  
glasses with milk.  
21  
 
Notes  
 
Notes  
 
Notes  
 
12 Month Replacement Guarantee  
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.  
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.  
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.  
Your Sunbeam 12 Month Replacement  
Guarantee naturally does not cover misuse  
or negligent handling and normal wear and  
tear.  
For a complete list of Sunbeam’s authorised  
service centres visit our website or call:  
Australia  
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.  
1300 881 861  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
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.  
New Zealand  
0800 786 232  
26 Vestey Drive, Mt Wellington  
Auckland, New Zealand  
Our goods come with guarantees that cannot  
be excluded under the Australian Consumer  
Law and under the New Zealand Consumer  
Guarantees Act.  
 
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  
Or call 1300 881 861  
In New Zealand  
Or call 0800 786 232  
is a registered trademark.  
‘MultiBlender’ is a 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.  
© Copyright. 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.  
8/11  
 

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