Sunbeam Blender PB7650 User Manual

MultiBlender Platinum  
800 watt blender with 1.6L square glass jug  
Instruction/Recipe Booklet  
PB7650  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR SUNBEAM  
MULTIBLENDER PB7650.  
• Ensure the control dial is in the off ‘O’ position  
before plugging into the power outlet.  
• Ensure fingers are kept well away from the blades • Do not operate this blender for more than 2  
when in use.  
minutes using heavy loads. None of the recipes  
in this booklet are considered heavy loads.  
• Do not blend hot ingredients. Always cool  
ingredients to room temperature.  
• Care shall be taken when handling the sharp  
cutting blades, emptying the bowl and during  
cleaning.  
• Always operate on a flat surface.  
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.  
• 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.  
• 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.  
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  
Platinum  
Ingredient cup  
Handy 70ml ingredient cup. Also acts as a  
device to unscrew the blade assembly from the  
base of the jug.  
Flexible lid with pouring hole  
To provide the necessary safety, the lid seals  
tightly to the glass jug and features a pouring  
hole, that allows you to add ingredients during  
the blending process.  
CUPS 6  
5
4
3
1.6 litre heat-resistant glass jug  
The large 1.6 litre glass jug features specially  
designed internal ribs to cycle ingredients back  
into the blade system for consistant blending  
results.  
2
The heat-resistant glass jug is ideal for pureeing  
warm soups.  
Detachable blade system assembly  
The detachable blade assembly unit unscrews  
from the glass blending jug for convenient and  
thorough cleaning.  
OFF  
Motor base  
The brushed metal base houses a powerful  
800 watt motor.  
Non-slip feet  
PULSE  
Keeps the blender secure on the bench top  
during use.  
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  
flakes, produces a smooth consistency when  
pureeing and combines ingredients perfectly  
for a frappé.  
1600mL  
1250  
1000  
750  
500  
3 speed control  
The easy to grip control dial allows you to  
select one of three speeds ranging from low  
to high.  
Pulse button  
Increases the intensity of the standard  
blending action to assist in the most  
demanding blending tasks.  
Cord storage facility  
For tidy, convenient storage of the cord  
underneath the motor base.  
1
2
3
3
 
The Control Dial  
Pulse  
Speed 1  
OFF  
1
• Ice cubes  
• Meat  
• Breadcrumbs  
• Biscuits  
• Whipping cream  
• Puree vegetables & fruit  
• Curry pastes  
2
3
• Coffee beans  
• Finely ground nuts  
• Chocolate  
• Self cleaning the unit  
• Mayonnaise  
Speed 2  
• Smoothies with fruit  
• Soups  
• Raw vegetables  
• Cake batters  
Speed 3  
PULSE  
• Cocktails  
• Laksa pastes  
• Milkshakes  
4
 
Before using your MultiBlender  
Platinum  
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’.  
5
 
Using your MultiBlender Platinum  
1. Place the blender jug onto the motor base.  
Note: Do not operated for more than 2  
minutes at a time.  
Note: Do not switch ‘ON’ the MultiBlender  
Platinum without the lid in position.  
Further ingredients can also be added  
whilst blending by removing the ingredient  
cup and pouring ingredients through the  
hole in the lid.  
2. Place ingredients into the glass jug. Do  
not exceed the maximum indicated level  
– 1.6 litres.  
5. After you have completed blending, turn  
the control dial off.  
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 selector dial, select the desired  
blending speed 1, 2, 3 or PULSE.  
Settings 1, 2, 3 will provide continuous  
blending until the dial is turned off.  
The Blending Guide on page 8 shows the  
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 800 watt motor  
could cause the liquid to surge up causing  
leakage. Once you have started blending  
you can remove your hand.  
6
 
Feature uses of the MultiBlender  
Platinum  
Crushing Ice  
warm water and a small amount of detergent,  
press the ‘Pulse’ function for 1-2 seconds  
and release. Repeat 3-4 times. The unit will  
clean itself, without you having to handle the  
sharp blades. Rinse and dry, being careful as  
the blades are sharp.  
Simply add ice to the blender then press the  
‘Pulse’ function and hold for 1-2 seconds  
and release. Continue this process and in  
seconds your ice is fluffy and snow flake-like.  
Pulse setting  
The pulse function provides short bursts of  
power, so that you can prepare breadcrumbs,  
grind chocolate, finely grind nuts and  
biscuits.  
You can also use the Pulse function for  
cleaning the blender. Simply pour in some  
7
 
A Guide to your MultiBlender  
Platinum  
Processing Task  
Aerating  
Food  
Suggested Setting  
Suggested Processing Procedure  
Milkshakes,  
Smoothies  
2 & 3  
Use chilled milk. Blend until desired  
consistency is achieved.  
Chopping  
Crumbing  
Nuts, Chocolate,  
Garlic or Herbs  
PULSE  
Pulse  
cup at a time, to ensure  
½
evenly sized pieces.  
Bread Crumbs  
PULSE & 2  
PULSE & 2  
Tear bread roughly. Blend until  
desired consistency.  
Biscuit Crumbs  
Break into pieces and as desired pulse  
or blend until crumbed.  
Crushing Ice  
Emulsifying  
PULSE  
1
Use the PULSE button several times  
until crushed as desired consistency.  
Salad Dressing  
Batters, Cakes  
Blend until well combined. Oil may  
be added to the mixture during  
processing through the pouring hole  
in the lid.  
Mixing  
1 & 2  
2 & 3  
Blend ingredients until just combined.  
DO NOT OVERPROCESS.  
Pureeing  
Soups,  
Vegetables,  
Fruits  
Blend until smooth.  
8
 
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, 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.  
9
 
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 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.  
For thorough cleaning.  
Note: Do not clean any part of the blender in  
the dishwasher.  
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 Figure 3.  
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  
10  
 
Recipes – Dips & Sauces  
Artichoke, green onion & ricotta dip  
Makes: 2 cups  
Blue cheese dip  
Makes: approx 1½ cups  
Preparation: 10 minutes  
Preparation: 10 mins  
340g marinated artichokes, drained, chopped  
250g fresh ricotta  
150g blue cheese  
300g extra light sour cream  
2 green onions, trimmed, chopped  
2 tablespoons milk  
3 green onions, trimmed, chopped  
1 tablespoon freshly squeezed lemon juice  
1 tablespoon warm water  
Freshly ground black pepper  
1 large garlic clove, crushed  
Bagel chips, to serve  
1. Place all ingredients into blender jug.  
Blend on “Setting 3” for 40 seconds or  
until smooth.  
1. Place all ingredients into blender jug.  
Place lid firmly on. Blend on “Setting  
1”, scrapping down the side of jug  
occasionally, until smooth. Taste and  
season with salt.  
2. Transfer to a serving bowl. Cover with  
plastic wrap and place in the fridge for 1  
hour to chill. Serve with crackers.  
2. Transfer to a serving bowl. Serve with  
bagel chips.  
11  
 
Recipes – Dips & Sauces (continued)  
Curried carrot dip  
Makes: 2 cups  
Garlic feta dip  
Makes: 1 cup  
Preparation: 10 mins  
Cooking: 10 mins  
Preparation: 10 mins  
200g reduced-fat creamy feta, crumbled  
200g low-fat fresh ricotta  
4 large (800g) carrots, peeled, cut into  
2cm-thick pieces  
2 tablespoons olive oil  
20g butter, chopped  
2 large garlic cloves, crushed  
1 large brown onion, halved, deseeded, finely  
chopped  
1. Place all ingredients in the jug of a  
blender. Blend on “Setting 1”, scrapping  
down the side of jug occasionally, until  
smooth  
2 garlic cloves, crushed  
2 teaspoons mild curry powder  
250g low-fat cottage cheese  
2 tablespoons water  
2. Transfer to a bowl. Taste and season with  
salt. Serve as part of an antipasto platter.  
Lavosh or Lebanese bread, to serve  
1. Cook carrots in a large saucepan of boiling  
water for 10 minutes or until tender.  
Drain. Set aside for 5 minutes to cool  
slightly.  
2. Meanwhile, melt butter in a medium non-  
stick frying pan over medium heat. Add  
onion and garlic and cook, stirring, for 3  
minutes or until onion softens. Add curry  
powder and cook, stirring, for about 30  
seconds or until fragrant. Remove from  
heat.  
3. Combine carrot, onion mixture, cheese  
and water in a blender jug. Place lid  
firmly on. Blend on “Setting 1”, scrapping  
down side of jug occasionally, until almost  
smooth.  
4. Transfer dip to a large serving bowl. Serve  
with lavosh or Lebanese bread.  
12  
 
Recipes – Dips & Sauces (continued)  
Green olive dip  
Makes: 2 cups  
Herbed mushroom dip  
Makes: about 1 ½ cups  
Preparation: 15 minutes  
Cooking: 7 minutes  
Preparation: 10 mins  
500g green pimento stuffed olives, drained  
½ cup low-fat fresh ricotta  
50g butter  
1 large brown onion, coarsely chopped  
300g button mushrooms, sliced  
½ cup good-quality whole egg mayonnaise  
¹⁄ cup flat-leaf parsley leaves  
³
200g cream cheese, at room temperature,  
cubed  
2 large garlic cloves, crushed  
1 tablespoon warm water  
1 tablespoon chopped chives  
Carrot sticks and toasted sliced baguette, to  
serve  
1. Melt butter in a small non-stick frying  
pan over medium heat. Add onion and  
cook, stirring, for 2 minutes or until soft.  
Add mushrooms and cook, stirring, for a  
further 5 minutes or until tender.  
1.Place all ingredients in blender. Place lid  
firmly on. Blend on “Setting 1”, scrapping  
down side of jug occasionally, until smooth.  
Taste and season with salt.  
Remove from heat and set aside to cool.  
2. Transfer to a serving bowl. Serve with  
carrot sticks and toasted baguette.  
2. Place mushroom mixture along with  
remaining ingredients into blender jug.  
Blend on “Setting 2” for 20 seconds or  
until smooth.  
3. Pour into serving bowl. Cover with plastic  
wrap and place in the fridge for 2 hours to  
chill. Serve with Melba toasts.  
13  
 
Recipes – Dips & Sauces (continued)  
Hollandaise sauce  
Makes: 1 cup  
Low-fat hummus  
Makes: 1 cup  
Preparation: 10 mins  
Cooking: 1-2 mins  
Preparation: 10 mins  
400g can chickpeas, rinsed, drained  
2 tablespoons freshly squeezed lemon juice  
1½ tablespoons tahini (sesame seed paste)  
1 large garlic clove, crushed  
3 egg yolks  
2 tablespoons freshly squeezed lemon juice  
250g unsalted butter, melted  
Pinch of salt  
¼ cup warm water  
1. Place egg yolks in a heatproof bowl over a  
saucepan of simmering water (do not let  
bowl touch water).  
1. Place the chickpeas, juice, tahini and  
garlic in jug of blender. Place lid firmly on  
and blend on “Setting 2” until combined.  
2. Use a balloon whisk to whisk egg yolks for  
1-2 minutes or until pale. Add juice and  
whisk until combined.  
2. Add water and blend on “Setting 2”,  
scrapping down side of jug occasionally,  
until smooth and creamy. Taste and  
season with salt.  
3. Transfer egg mixture to the jug of a  
blender. With motor operating on “Setting  
1” gradually add butter in a thin steady  
stream until well combined and sauce  
thickens. Taste and season with salt.  
14  
 
Recipes – Dips & Sauces (continued)  
Mayonnaise  
Pesto  
Makes: 1½ cups  
Makes: about 2 cups  
Preparation: 10 minutes  
Preparation: 10 minutes  
2 egg yolks  
2 bunches green basil, leaves removed  
1 cup olive oil  
2 tablespoons freshly squeezed lemon juice  
1 tablespoon Dijon mustard  
1 cup olive oil  
100g toasted pine nuts  
½ cup grated parmesan  
2 garlic cloves, chopped  
2 tablespoons warm water  
1. Place egg yolks, juice, mustard and salt in  
the blender jug. Blend on ‘Setting 1’ for  
10 seconds or until combined.  
1. Place the basil leaves and oil in the jug of  
a blender and blend on “Setting 1” for 20  
seconds, scrapping down the sides with a  
spatula occasionally, or until combined.  
2. With the motor operating, gradually add  
oil in a thin, steady stream until mixture  
thickens. Add water and blend on  
“Setting 1” for 10 seconds or until  
combined.  
2. Add the pine nuts, parmesan and garlic  
and blend on ‘Setting 1’ for a further  
20 seconds or until a smooth texture is  
achieved. Taste and season with salt.  
3. Taste and season with salt.  
3. Transfer to an airtight container. Cover  
surface directly with a layer of plastic  
wrap and store in the fridge for up to 5  
days.  
Variation: Omit 1 bunch of basil and add  
200g Tasmanian feta and blend until well  
combined.  
15  
 
Recipes – Dips & Sauces (continued)  
Satay sauce  
Makes: 1 cup  
Tomato sauce  
Makes: 1L  
Preparation: 10 mins  
Preparation: 10 mins  
Cooking: 45 mins  
1 cup toasted unsalted peanuts  
½ cup peanut oil  
1 tablespoon olive oil  
1 large brown onion, halved, finely chopped  
1kg egg (roma) tomatoes, chopped  
3 garlic cloves, crushed  
½ cup warm water  
2 tablespoons soy sauce  
2 garlic cloves, crushed  
2 tablespoons balsamic vinegar  
2 tablespoons brown sugar  
2 cups vegetable stock  
1. Combine all ingredients in the jug of a  
blender. Blend on “Setting 2” scrapping  
down the side occasionally, until smooth  
and combined.  
2 cups water  
1. Heat oil in a large saucepan over medium-  
high heat. Add onion and cook, stirring  
occasionally, for 3 minutes. Add tomatoes  
and garlic and cook, stirring, for 5  
minutes or until tomatoes softened.  
2. Stir in vinegar and sugar and bring to the  
boil. Add the stock and water and bring  
to the boil. Reduce heat to medium-low  
and simmer, stirring occasionally, for 35  
minutes or until sauce thickens slightly.  
Remove from heat. Set aside and cool to  
room temperature.  
3. Blend sauce on “Setting 2 or 3”, in  
batches, until smooth. Return to same  
saucepan and stir over low heat until  
mixture comes to the boil. Use as desired  
or label, date and freeze for up to 3  
months.  
16  
 
Recipes – Dips & Sauces (continued)  
White bean dip  
Preparation: 10 mins  
2 x 400g cans white beans, rinsed, drained  
1 teaspoon finely grated lemon rind  
2 tablespoons freshly squeezed lemon juice  
2 tablespoons olive oil  
2 garlic cloves, crushed  
Grilled asparagus, to serve  
1. Combine all ingredients in jug of blender.  
Place lid on firmly. Blend, scrapping down  
sides of jug occasionally, until smooth.  
2. Taste and season with salt. Transfer to a  
serving bowl. Serve with grilled asparagus,  
if desired.  
17  
 
Recipes – Desserts  
Baked lemon cheesecake  
Serves: 8  
Banana cake with cream cheese icing  
Serves: 10  
Preparation: 15 minutes  
Cooking: 50 minutes  
Preparation: 15 minutes  
Cooking: 40 minutes  
250g plain biscuit crumbs  
2¼ cups self raising flour  
½ teaspoon salt  
2 teaspoons nutmeg  
125g butter, melted  
1 teaspoon ground cinnamon  
½ teaspoon ground nutmeg  
2 eggs  
1 cup thickened cream  
3 eggs  
½ cup caster sugar  
180g chopped butter, room temperature  
½ cup butter milk  
2 teaspoon finely grated lemon rind  
2 tablespoons freshly squeezed lemon juice  
1½ cups raw sugar  
500g cream cheese, at room temperature,  
cubed  
1 teaspoon vanilla essence  
1 teaspoon of white vinegar  
2 large overripe bananas, mashed  
Icing  
1. Place 5-6 biscuits in the jug of a blender.  
“PULSE” until crumbled. Transfer to a  
bowl. Repeat with remaining biscuits.  
Return biscuit crumbs to the blender  
along with the nutmeg and melted  
butter and process on “Setting 1” until  
combined.  
250g softened cream cheese  
¼ cup butter  
2. Preheat oven to 160C. Press crumb  
mixture over the base and sides of a 20cm  
springform pan. Place on a baking tray  
and place in the fridge for 30 minutes to  
chill.  
1 teaspoon vanilla  
3 cups icing sugar mixture  
¼ cup passionfruit pulp  
1. Preheat oven to 180C. Spray a 23cm  
round cake pan with cooking oil to grease.  
Line base with non-stick baking paper.  
3. Place the cream, eggs, sugar, rind and  
juice in blender. Blend on “Setting 3”  
until combined. With motor operating,  
drop cubes of cream cheese into blender  
and blend until combined.  
2. Sift together the flour, salt, cinnamon and  
nutmeg into a large bowl.  
4. Pour filling into prepared pan. Bake for  
about 50 minutes or until just set. Turn  
oven off. Leave cake in oven with door  
ajar, to cool completely. Place in the  
fridge for 2 hours to chill. Cut into wedges  
to serve.  
3. Combine the eggs, butter, milk, sugar,  
vinegar, essence, and banana into blender  
jug. Blend on ‘Setting 3’ for 35 seconds.  
(Mixture will separate at this stage but will  
come back together when mixed with dry  
ingredients).  
18  
 
Recipes – Desserts (continued)  
4. Pour the banana mixture into the dry  
ingredients and mix with a wooden spoon  
until combined.  
Honey pikelets  
Serves: 4  
Preparation: 5 minutes + chilling  
Cooking: 12 minutes  
5. Pour mixture into prepared pan and  
bake for about 40 minutes or until a  
skewer inserted into the centre comes out  
clean. Remove from oven. Set aside for  
5 minutes before turning out onto a wire  
rack to cool completely.  
3 large eggs  
¼ cup honey  
1 cup milk  
1½ cups self raising flour  
pinch salt  
6. Meanwhile, to make the icing, combine  
cream cheese, butter and vanilla in a  
small bowl. Using electric beaters, beat  
mixture until smooth. Add the icing sugar  
mixture and beat until smooth. Reduce  
speed and add passionfruit.  
Cooking oil spray  
Jam, to serve  
1. Place all ingredients into the blender jug  
and blend on ‘Setting 1’ for 30 seconds.  
Scrape down sides of blender and blend  
again on ‘Setting 1’ for a further 30  
seconds.  
7. Spread icing over cooled cake. Cut into  
slices. Serve.  
2. Pour mixture into a jug. Cover with plastic  
wrap and place in the fridge for 30  
minutes to chill.  
3. Heat a large non-stick frying pan over  
medium heat. Spray with cooking oil.  
Place tablespoon amounts of mixture  
around edge of pan. Cook for 1 minute or  
until bubbles appear on the surface and  
pikletes are golden underneath. Turn and  
cook for a further minute or until golden  
and cooked. Transfer to a plate. Reheat  
pan and repeat with remaining batter.  
Serve with jam.  
19  
 
Recipes – Soups  
Cauliflower & blue cheese soup  
Serves: 4  
Gazpacho  
Serves: 4  
Preparation: 10 mins (+ 10 minutes cooling time)  
Cooking: 25 mins  
Preparation: 10 mins (+ 3 hours chilling time)  
3 cups tomato juice  
20g butter, chopped  
1 Lebanese cucumber, chopped  
1 red capsicum, chopped  
1 small red onion, finely chopped  
1 small garlic clove, crushed  
¼ cup vodka  
1 large brown onion, halved, finely chopped  
1 tablespoon mustard powder  
500g cauliflower, cut into florets  
3 cups vegetable stock  
2 cups water  
2 teaspoons Tabasco  
60g mild blue vein cheese, chopped  
½ cup light thickened cream  
Chopped fresh chives, to garnish  
Toasted sourdough bread, to serve  
Olive oil, to drizzle  
Chopped fresh flat-leaf parsley, to garnish  
1. Place the juice, cucumber, capsicum,  
onion, garlic, vodka and Tabasco in a  
blender. Place lid firmly on and blend on  
“Setting 2” until smooth.  
1. Heat butter in a large saucepan over  
medium-high heat. Add onion and cook,  
stirring, for 3 minutes.  
2. Transfer to a bowl. Cover with plastic wrap  
and place in the fridge for 3 hours to  
chill.  
2. Add powder and cook, stirring, for 30  
seconds. Stir in cauliflower. Add stock and  
water and bring to the boil. Reduce heat  
to low and simmer, stirring occasionally,  
for about 20 minutes or until cauliflower  
is tender. Remove from heat. Set aside for  
10 minutes to cool slightly.  
3. Ladle soup among serving bowls. Drizzle  
with oil and sprinkle with parsley and  
freshly ground black pepper.  
3. Blend soup on “Setting 2”, in batches,  
until smooth. Place soup in a clean  
saucepan. Add cheese and stir over low  
heat until cheese melts. Taste and season  
with salt and ground white pepper.  
4. Ladle soup among serving bowls.  
Sprinkle with chives and serve with toast.  
20  
 
Recipes – Soups (continued)  
Mexican style Tomato Soup  
Serves: 6  
Mixed mushroom & thyme soup  
Serves: 4  
Preparation: 15 minutes  
Cooking: 30 minutes  
Preparation: 10 mins (+ 5 minutes cooling time)  
Cooking: 25 mins  
1 tablespoon olive oil  
1 tablespoon olive oil  
20g butter, chopped  
2 brown onions, coarsely chopped  
2 garlic cloves, crushed  
2 teaspoons ground cumin  
1 teaspoon chilli powder  
3 x 400g cans chopped tomatoes  
2 cups water  
1 large brown onion, finely chopped  
2 garlic cloves, crushed  
1kg button mushrooms, halved  
100g shitake mushrooms, sliced  
3 cups vegetable stock  
2 cups water  
200g oyster mushrooms, sliced  
½ cup extra light sour cream  
1 tablespoon chopped fresh thyme leaves  
Rye toast, to serve  
1 teaspoon brown sugar  
1 tablespoon vinegar  
2 x 400g cans red kidney beans, rinsed,  
drained  
1. Heat oil and butter in a large saucepan  
over medium heat. Add onion and cook,  
stirring, for 3 minutes.  
Sour cream and warm flour tortillas, to serve  
1. Heat oil in a large saucepan over medium  
heat. Add onions and garlic and cook,  
stirring, for about 2 minutes or until soft.  
Add cumin and chilli powder and cook,  
stirring, for 30 seconds or until fragrant.  
2. Stir in garlic and button & shitake  
mushrooms and cook, stirring occasionally,  
for 5 minutes or until mushrooms soften.  
3. Add stock and water and bring to the boil.  
Reduce heat to medium-low and simmer,  
stirring occasionally, for 10 minutes.  
2. Add the tomatoes, and water bring to  
a boil, reduce heat, simmer, stirring  
occasionally, for 20 minutes. Remove  
from heat.  
4. Stir in oyster mushrooms and simmer for  
a further 2 minutes. Remove from heat.  
Set aside to cool to room temperature.  
3. Add sugar, vinegar and beans. Set aside to  
cool to room temperature.  
5. Blend soup on “Setting 2” in batches,  
until smooth. Place in clean saucepan.  
4. Blend soup in two batches on “Setting 3”  
for 30 seconds or until smooth.  
6. Add cream and thyme, stir over low heat  
until hot. Taste and season with salt and  
freshly ground black pepper. Ladle among  
serving bowls. Serve with toast.  
5. Return soup to saucepan and stir over low  
heat until hot. Ladle among serving bowls.  
Serve topped with sour cream and warm  
flour tortillas.  
21  
 
Recipes – Soups (continued)  
Potato and leek soup  
Roast pumpkin soup  
Serves: 4  
Serves: 4  
Preparation: 15 minutes  
Cooking: 50 minutes  
Preparation: 15 minutes  
Cooking: 50 minutes  
1 tablespoon olive oil  
1.5 kg butternut pumpkin, peeled, deseeded,  
cut into 2cm pieces  
2 rashers bacon, trimmed, chopped  
2 tablespoons olive oil  
20g butter  
3 medium leeks, pale section only, thinly  
sliced  
1kg potatoes, peeled, cut into 2cm pieces  
2 litres chicken or vegetable stock  
Freshly ground black pepper  
1 large brown onion, coarsely chopped  
1 litre chicken stock  
¹⁄ cup sour cream, to serve  
³
½ cup grated parmesan  
Rye toast, to serve  
1. Heat oil in a large saucepan over medium-  
high heat. Add bacon and cook, stirring  
occasionally, for 3 minutes or until crisp.  
Transfer to a plate lined with paper towel.  
1. Preheat oven to 200C. Place pumpkin in  
a large roasting pan. Drizzle with half the  
oil. Season with salt and freshly ground  
black pepper. Roast for about 40 minutes  
or until tender and golden.  
2. Add leeks to pan and cook, stirring,  
for about 5 minutes or until soft. Add  
potatoes and stock and bring to the  
boil. Reduce heat to low and simmer,  
uncovered, for about 40 minutes.  
2. Heat remaining oil and butter in a large  
saucepan over medium heat. Add onion  
and cook, stirring, for 2 minutes or until  
soft. Add the pumpkin and stock and  
bring to the boil. Reduce heat to low  
and simmer, uncovered, for 10 minutes.  
Remove from heat. Set aside to cool to  
room temperature.  
3. Remove from heat. Set aside to cool to  
room temperature. Blend soup on “Setting  
2” in batches for 40 seconds.  
4. Return soup to a saucepan. Add bacon  
and cook, stirring, until hot. Season with  
freshly ground pepper.  
3. Blend soup on “Setting 2” in batches for  
35 seconds or until smooth.  
4. Return soup to same saucepan stir over  
low heat until hot. Ladle soup among  
serving bowls. Top with sour cream. Serve  
with toast.  
5. Ladle soup among serving bowls. Top with  
parmesan and serve.  
22  
 
Recipes - Mains  
5. Combine the remaining ingredients in the  
jug of a blender. Blend on “Setting 2” for  
40 seconds.  
Quiche Lorraine  
Serves: 6  
Preparation: 15 minutes  
Cooking: 50 minutes  
6. Pour the egg mixture over the bacon  
mixture. Bake for about 45 minutes or  
until just set. Remove from oven and set  
aside for 5 minutes before cutting into  
wedges. Serve with salad.  
Cooking oil spray  
¹⁄ cup dried (packaged) breadcrumbs  
³
6 bacon rashers, rind removed, coarsely  
chopped  
Variation:  
1 small brown onion, finely chopped  
1½ cups grated cheddar cheese  
4 eggs  
Quiche Florentine: Omit bacon. Wash 200g  
baby spinach leaves and place in a medium  
saucepan with water still clinging to leaves.  
Cover with a lid and place over medium heat.  
Cook, shaking pan occasionally, for 1 – 2  
minutes or until spinach just wilts. Remove  
from heat. Transfer spinach to a colander.  
Use your hands to squeeze out any excess  
liquid. Coarsely chop. Add to ingredients in  
step 3.  
1 cup milk  
½ cup thickened cream  
½ cup self raising flour  
Mixed green salad, to serve  
1. Preheat oven to 180°C. Spray a 23cm  
tart tin (with removable base) with cooking  
oil. Place on an oven tray.  
2. Sprinkle breadcrumbs all over dish to  
lightly coat.  
3. Heat a small non-stick frying pan over  
medium heat. Add bacon and cook,  
stirring, for 2 minutes or until brown.  
Remove from heat and set aside for 5  
minutes to cool.  
4. Combine the bacon, onion and cheese in a  
bowl. Scatter over base of prepared tin.  
23  
 
Recipes – Drinks  
Citrus buzz  
Serves: 2  
Fruit salad slushie  
Serves: 2  
Preparation: 5 minutes  
Preparation: 5 mins  
60ml freshly squeezed lime juice  
4 dashes Angostura bitters  
8 small ice cubes  
500g frozen fruit salad  
200g tub 97% fat-free frozen passionfruit  
yoghurt  
Chilled lemonade  
2 cups mango nectar  
1. Place the juice, bitters and ice cubes into  
blender jug. Blend on ‘Setting 3’ for 30  
seconds or until crushed.  
1. Place all ingredients in the jug of a  
blender. Blend on “Setting 3” until just  
smooth and combined. Serve.  
2. Divide among serving glasses. Pour over  
lemonade. Serve.  
Classic banana smoothie  
Serves: 2  
Mixed berry frappe  
Serves: 4  
Preparation: 5 minutes  
2 cups skim milk  
Preparation: 10 mins  
2 medium ripe bananas, roughly chopped  
½ cup low-fat natural yogurt  
1 tablespoon honey  
3 cups orange juice  
600g frozen mixed berries  
1 tablespoon caster sugar or to taste  
¼ teaspoon ground cinnamon  
1.Place all ingredients into blender jug.  
Blend on “Setting 3” for 40 seconds or  
until smooth.  
1. Combine all ingredients in the jug of a  
blender. Place lid on firmly and blend on  
“Setting 3” until smooth.  
2.Pour into serving glasses. Serve.  
Fruity fantasy  
Serves: 2  
Preparation: 5 minutes  
¾ cup freshly squeezed orange juice  
¹⁄³ cup pineapple juice  
9 strawberries, chopped  
100g honeydew melon, chopped  
100g rockmelon, chopped  
8 small ice cubes  
1. Place ingredients into blender jug. Blend  
on ‘Setting 3’ for 30 seconds or until  
smooth.  
2. Pour among glasses. Serve.  
24  
 
Recipes - Cocktails  
Frozen cosmopolitan  
Serves; 2  
Frozen lime margarita  
Serves: 2  
Preparation: 5 minutes  
Preparation: 5 minutes  
½ cup cranberry juice  
¼ cup tequila  
¼ cup Cointreau liqueur  
¼ cup vodka  
2 tablespoons freshly squeezed lime juice  
¼ cup Cointreau liqueur  
30ml sugar syrup  
1 tablespoon Citron-flavoured vodka  
1 tablespoon freshly squeezed lime juice  
8 small ice cubes  
14 small ice cubes  
1. Combine all ingredients in blender jug.  
Blend on “Setting 3” for 40 seconds or  
until smooth.  
1. Combine all ingredients in blender jug.  
Blend on “Setting 3” for 40 seconds or  
until smooth.  
2. Pour among serving glasses.  
2. Pour among serving glasses.  
Mocha madness  
Serves: 2  
Frozen eggnog  
Serves: 2  
Preparation: 5 minutes  
¼ cup Baileys Irish crème liqueur  
¼ cup vodka  
Preparation: 5 minutes  
60ml brandy  
60ml dark rum  
30ml sugar syrup  
2 eggs  
30ml freshly brewed cooled espresso coffee  
1 scoop chocolate ice-cream  
14 small ice cubes  
8 small ice cubes  
Milk  
1. Combine all ingredients in blender jug.  
Blend on “Setting 3” for 40 seconds or  
until smooth.  
1. Combine brandy, rum, sugar syrup, eggs  
and ice cubes in blender jug. Blend  
on “Setting 3” for 40 seconds or until  
smooth.  
2. Pour among serving glasses.  
2. Pour among serving glasses. Top up with  
milk.  
25  
 
Recipes – Cocktails (continued)  
Mudslide  
Splice  
Serves: 4  
Serves: 2  
Preparation: 5 minutes  
Preparation: 5 minutes  
8 scoops triple chocolate ice-cream  
½ cup pineapple juice  
2 cups chilled Balieys Irish Crème liqueur  
¹⁄ cup thickened cream  
³
¹⁄ cup Frangelico liqueur (hazelnut)  
¼ cup Midori liqueur  
¼ cup Malibu liqueur  
14 small ice cubes  
³
6 ice cubes  
1. Place half quantities of each ingredient in  
the jug of a blender. Blend on “Setting 3”  
until smooth. Pour among serving glasses.  
1. Combine all ingredients in blender jug.  
Blend on “Setting 3” for 40 seconds or  
until smooth.  
2. Repeat with remaining ingredients.  
2. Pour among serving glasses.  
Pina colada  
Serves: 2  
Strawberry daiquiri  
Serves: 2  
Preparation: 5 minutes  
Preparation: 5 minutes  
½ cup pineapple juice  
¹⁄ cup Bacardi rum  
³
¹⁄ cup Bacardi rum  
³
¼ cup freshly squeezed lime juice  
¼ cup sugar syrup  
¼ cup coconut cream  
30ml Malibu  
6 strawberries, quartered  
14 small ice cubes  
30ml sugar syrup  
14 small ice cubes  
1. Combine all ingredients in blender jug.  
Blend on “Setting 3” for 40 seconds or  
until smooth.  
1. Combine all ingredients in blender jug.  
Blend on “Setting 3” for 40 seconds or  
until smooth.  
2. Pour among serving glasses.  
2. Pour among serving glasses.  
26  
 
Recipes – Thick Shakes  
Tips for great Thick shakes  
Berry yogurt thick shake  
Serves: 2  
• Don’t use hard ice cream straight from the  
freezer  
Preparation: 5 minutes  
270g frozen berry yogurt  
½ cup milk  
• Leave ice cream out for about 5 minutes  
before blending; this time may vary  
depending on how cold your freezer is.  
¼ cup frozen mixed berries  
• Ice creams with a higher cream content  
may need a little extra milk.  
1. Place ingredients into blender jug. Place  
lid on firmly. Blend on “Setting 3” until  
smooth. Pulse if needed.  
• 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.  
2. Spoon among serving glasses.  
Tim Tam Thick shake  
Serves: 2  
Classic thick shake  
Serves: 2  
Preparation: 5 minutes  
Preparation: 5 minutes  
3 Arnott’s Original Tim Tams, roughly  
chopped  
8 scoops chocolate ice-cream  
¹⁄ cup milk  
³
4 scoops vanilla ice-cream  
200ml milk  
1. Place ingredients into blender jug. Place  
lid on firmly. Blend on “Setting 3” until  
smooth. Pulse if needed.  
2 Tim Tam Fingers, to garnish  
2. Spoon among serving glasses.  
1. Place ingredients into blender jug.  
Place lid on firmly. Blend on “Setting 3”  
until smooth. Pulse if needed.  
2. Spoon among serving glasses.  
27  
 
Recipes – Milk Shakes  
Classic milkshake  
Serves: 2  
Milo Madness  
Serves: 2  
Preparation: 5 minutes  
Preparation: 5 minutes  
1 cup milk  
2 cups milk  
2 scoops ice cream (any flavour)  
2 tablespoons topping (any flavour)  
2 scoops vanilla or chocolate ice-cream  
3-4 tablespoons Milo  
Milo, to dust  
1. Place ingredients into blender jug. Blend  
on “Setting 2” until smooth.  
1. Place ingredients into blender jug.  
Blend on “Setting 2” until smooth.  
2. Pour among serving glasses.  
2. Pour among serving glasses. Dust with  
extra Milo  
Iced Coffee  
Serves: 2  
Preparation: 10 minutes  
Strawberry Milkshake  
Serves: 2  
2 cups milk  
Preparation: 5 minutes  
2 tablespoons instant coffee dissolved in 2  
tablespoons boiling water  
6 strawberries, chopped  
2 cups milk  
4 ice cubes or 2 scoops vanilla ice cream  
Whipped cream, to serve  
2 scoops strawberry ice-cream  
Cocoa powder, to dust  
1. Place ingredients into blender jug.  
Blend on “Setting 2” until smooth.  
1. Place all ingredients except for cream into  
blender jug. Blend on “Setting 2” until  
smooth.  
2. Pour among serving glasses.  
2. Pour among serving glasses. Top with  
whipped cream and dust with cocoa  
powder. Serve.  
28  
 
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  
8/12  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
 

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