Sunbeam Food Processor FC7500 User Manual

MultiChopper  
Food Chopper  
Instruction Booklet  
FC7500  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
• Do not use the appliance continuously for more  
SUNBEAM MULTICHOPPER FOOD CHOPPER.  
than 30 seconds at a time with heavy loads.  
• Always operate on a flat surface.  
• Do not operate the appliance without the cover  
in place.  
• Use extreme care when handling blades as  
they are extremely sharp.  
• Do not blend hot ingredients.  
• Do not remove the motor housing from the jug  
while the blades are still in motion.  
Sunbeam is very safety conscious when  
designing and manufacturing consumer products,  
but it is essential that the product user also  
exercise care when using an electrical appliance.  
Listed below are precautions which are essential  
for the safe use of an electrical appliance:  
• Read carefully and save all the instructions  
provided with an appliance.  
• Always turn the power off at the power outlet  
before you insert or remove a plug. Remove  
by grasping the plug - do not pull on the cord.  
Turn the power off and remove the plug  
when the appliance is not in use and before  
cleaning.  
• Do not use your appliance with an extension  
cord unless this cord has been checked  
and tested by a qualified technician or  
service person.  
• Always use your appliance from a power  
outlet of the voltage (A.C. only) marked  
on the appliance.  
• This appliance is not intended for use by  
persons (including children) with reduced  
physical, sensory or mental capabilities, or  
lack of experience and knowledge, unless they  
have been given supervision or instruction  
concerning use of the appliance by a person  
responsible for their safety.  
• Children should be supervised to ensure that  
they do not play with the appliance.  
• The temperature of accessible surfaces may be  
high when the appliance is operating.  
• Never leave an appliance unattended while  
in use.  
• Do not use an appliance for any purpose  
other than its intended use.  
• Do not place an appliance on or near a hot gas  
flame, electric element or on a heated oven.  
• Do not place on top of any other appliance.  
• Do not let the power cord of an appliance hang  
over the edge of a table or bench top or touch  
any hot surface.  
• Do not operate any electrical appliance with  
a damaged cord or after the appliance has  
been damaged in any manner. If damage is  
suspected, return the appliance to the nearest  
Sunbeam Appointed Service Centre  
for examination, repair or adjustment.  
• For additional protection, Sunbeam  
recommend the use of a residual current  
device (RCD) with a tripping current not  
exceeding 30mA in the electrical circuit  
supplying power to your appliances.  
• Do not immerse the appliance in water  
or any other liquid unless recommended.  
• Appliances are not intended to be operated  
by means of an external timer or separate  
remote control system.  
• This appliance is intended to be used in  
household or 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.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
Features of your MultiChopper  
Food Chopper  
Power button with 2 speeds  
Pressing the power button causes the blades  
to commence processing. Press gently for  
speed 1 and firmly for speed 2.  
Motor unit  
Powerful 450W motor ensures chopping tasks  
are handled with ease.  
Double blade system  
Long life stainless steel chopping blades,  
effortlessly chop a variety of foods including  
meats, cheeses, fruit, vegetables and nuts.  
These blades are detachable and the lower  
blades may be used independently or in  
conjunction with the upper blades, depending  
on the chopping task.  
Non-slip pad  
Keeps the jug secure on the bench during  
use.  
2
 
Processing bowl cover  
Shroud  
Keeps the double blade securely in position  
during use.  
500mL Processing bowl  
3
 
Using your MultiChopper  
Food Chopper  
Wash the processing bowl and blades in  
warm soapy water. Rinse well and dry  
thoroughly.  
NOTE: Whether the upper blade is used will  
depend on the chopping task.  
4.Place the food items to be chopped inside  
the processing bowl. Large portions should  
be cut into small pieces before chopping,  
approximately 3cm cubes.  
Using the double blade attachment  
1.Place the non-slip pad on a flat level  
surface and position the processing bowl  
on top of it. Remove protective cover from  
blades.  
2.Place the lower blade over the shroud in  
the centre of the processing bowl.  
See Figure 1.  
NOTE: Do not operate the appliance when the  
processing bowl is empty.  
5.Place the processing bowl cover on top of  
the processing bowl and rotate clockwise  
until the two parts are interlocked.  
Figure 1  
3.Position the upper blade on top of the  
lower blade. See Figure 2.  
Figure 3  
6.Place the motor housing on top of the  
processing bowl cover. See Figure 3.  
7.Hold down the motor housing with one  
hand and press down on the power  
button with the other hand to activate the  
chopper. Use short pulses until the right  
consistency is achieved.  
Figure 2  
4
 
Using your MultiChopperFood Chopper continued  
Press the power button gently to process on  
speed 1.  
Press the power button firmly to process on  
speed 2.  
NOTE: If the ingredients stick to the sides of  
the processing bowl during chopping, scrape  
down the sides of the bowl with a spatula,  
then continue chopping.  
IMPORTANT: Do not hold the power button  
down to process continuously for more than  
30 seconds at any one time with heavy  
loads. When pulsing, the recommended pulse  
duration is 2 seconds on and 2 seconds or  
longer off.  
8.When you have finished chopping, turn the  
power off at the power outlet. Remove the  
motor housing from the bowl. Remove the  
processing bowl cover. Carefully remove the  
blades.  
5
 
Chopping Guide  
The table below provides a guide to maximum quantities and chopping times for a variety of  
foods. The table is a guide only. Chopping times may vary according to the result you want to  
achieve.  
Ingredient  
Maximum Quantity  
200g  
Chopping Time  
5-10 pulses  
10-15 pulses  
15-20 pulses  
5-10 pulses  
10 seconds  
Onions, quartered  
Herbs, fresh  
2 firmly packed cups  
1 cup  
Nuts  
Cream cheese/soft cheese, chopped  
Tomatoes, quartered, for puree  
Fruits, soft, for puree  
Frozen fruit, eg berries  
Vegetables, cooked, for puree  
Bread slices, quartered, for crumbs  
Biscuits, broken, for crumbs  
125g  
300g  
1 ½ cups  
1 cup  
5-10 pulses  
15-20 pulses  
5-10 seconds  
5-10 seconds  
10-15 pulses  
1 ½ cups  
2 slices  
100g  
• All maximum quantities have been tested with the quad blade on speed 2.  
• Times, blade and speed may need to be adjusted for less quantities.  
• Maximum liquid quantity is ½ cup (125mls).  
6
 
Care and Cleaning  
• Always turn the power off and remove the  
plug from power outlet after use and before  
cleaning.  
• Wash the processing bowl and blades in  
warm soapy water. We do not recommend  
to place any parts in the dishwasher.  
IMPORTANT: Use caution when handling  
blades as they are extremely sharp.  
• Wipe the motor housing with a damp cloth.  
• The centre spindle of the chopping blades  
may become stained over time, particularly  
if chopping coloured foods such as carrots.  
This discolouration is quite normal and will  
not affect the performance of your chopper.  
To reduce staining, clean the spindle with  
a paper towel moistened with vegetable oil.  
7
 
Recipes  
Baba ghanoush  
Makes: about 1 cup  
Beetroot Dip  
Makes: about 1 cup  
1 x 350g eggplant, halved lengthways  
2 tablespoons greek yoghurt  
1 clove garlic, crushed  
450g can beetroot wedges, drained  
2 tablespoons greek yoghurt  
¼ teaspoon ground cumin  
1 tablespoon fresh dill leaves  
Salt and pepper, to taste  
Crackers, to serve  
1 tablespoon tahini  
1 tablespoon lemon juice  
¼ teaspoon sweet paprika  
¼ teaspoon ground cumin  
Salt and pepper, to taste  
Pita bread, to serve  
1.Place both blades into chopper bowl. Place  
beetroot in the bowl. Place lid firmly on.  
Process on Speed 1 until roughly chopped.  
2.Add remaining ingredients. Process on  
Speed 2 until combined. Season with salt  
and pepper.  
1.Preheat oven to 180°C/160°C for fan  
forced. Place eggplant on a baking tray  
lined with baking paper. Bake for 35-40  
minutes or until eggplant is tender. Allow  
to cool.  
3.Transfer mixture into a bowl and refrigerate  
for 1-2 hours before serving.  
4.Serve with crackers or sliced Turkish bread  
2.Place both blades into chopper bowl. Place  
all ingredients in the bowl. Place lid firmly  
on. Process on Speed 2 until smooth.  
Season with salt and pepper.  
3.Transfer mixture into a bowl and refrigerate  
for 1-2 hours before serving. Serve with  
pita bread  
8
 
Recipes continued  
Hummus  
Makes: about 1 ¼ cups  
Guacamole  
Makes: about 1 cup  
400g can chickpeas, rinsed, and drained  
¼ cup tahini paste  
1 small clove garlic, halved  
½ long red chilli, seeds removed, roughly  
chopped  
¼ cup lemon juice  
2 green onions (shallots), sliced  
1 large ripe avocado, peeled, seed removed  
2 tablespoons lime juice  
¼ cup water  
1 clove garlic, crushed  
½ teaspoon ground cumin  
Salt and pepper, to taste  
Pita bread, to serve  
¼ cup fresh coriander leaves  
Salt and pepper, to taste  
Corn chips, to serve  
1.Place both blades into chopper bowl. Place  
chickpeas in the bowl. Place lid firmly on.  
Process on Speed 1 until roughly chopped.  
1.Place both blades into chopper bowl.  
Place garlic, chilli and green onions in the  
bowl. Place lid firmly on. Pulse on Speed 1  
until roughly chopped.  
2.Place remaining ingredients in the bowl.  
Pulse on Speed 1 until just combined.  
Season with salt and pepper.  
2.Add remaining ingredients. Process on  
Speed 2 until smooth. Season with salt.  
3.Transfer mixture into a bowl and refrigerate  
for 1-2 hours before serving.  
4.Serve with pita crisps or crackers.  
3.Transfer mixture to a bowl and refrigerate  
for 1 hour before serving. Serve with corn  
chips.  
Serving suggestion: 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.  
9
 
Recipes continued  
Rocket, chilli and cashew nut dip Makes about  
¾ cup  
Basil pesto  
Makes about  
1 ¼ cups  
1 small clove garlic, halved  
2 cups fresh basil leaves  
3 cloves garlic  
½ large red chilli, seeds removed, roughly  
chopped  
2 teaspoons lemon juice  
½ cup olive oil  
2 cups firmly packed wild rocket leaves  
1
/
3
cup extra virgin olive oil  
½ pine nuts, roasted  
2 teaspoons lemon juice  
²
⁄ cup grated parmesan cheese  
³
1
/
/
3
cup unsalted toasted cashews  
cup grated parmesan cheese  
Salt and pepper, taste  
1
3
1.Place both blades into chopper bowl. Place  
basil, garlic, lemon juice and oil in the  
bowl. Place lid firmly on. Process on Speed  
1 until roughly chopped. Scrape down any  
ingredients that may have come up the  
sides of the bowl.  
Salt and pepper, to taste  
Crackers, to serve  
1.Place both blades into chopper bowl. Place  
garlic and chilli in the bowl. Place lid  
firmly on. Pulse on Speed 1 until roughly  
chopped. Add rocket, oil, and lemon  
juice. Process on Speed 2 until combined.  
Scrape down any ingredients that may have  
come up the sides of the bowl.  
2.Add pine nuts and cheese. Process on  
Speed 2 until mixture is well combined.  
Season with salt and pepper.  
3.Serve pesto with warm pasta or with  
barbecued chicken or meat.  
2.Add remaining ingredients. Process on  
speed 2 until well combined. Season with  
salt and pepper.  
Note: Store pesto in an airtight jar in the  
refrigerator, with a little extra oil on top to  
prevent browning.  
3.Transfer mixture to a bowl and refrigerate  
for 1 before serving. Serve with pita crisps  
or crackers.  
10  
 
Recipes continued  
Herbed Mushroom Pate  
Makes about  
2 cups  
Tzatziki  
Makes about  
1 ¼ cups  
50g butter  
1 lebanese cucumber, peeled, grated  
1 onion, roughly chopped  
350g mushrooms, sliced  
2 cloves garlic, crushed  
2 tablespoons fresh thyme leaves  
250g Greek-style yoghurt  
1
/
3
cup mint leaves  
Salt and pepper, to taste  
1.Squeeze out excess liquid from the  
cucumber and place in a sieve.  
125g low fat cream cheese, cubed  
Salt and pepper, to taste  
2.Place both blades into chopper bowl.  
Place yoghurt and mint in the bowl. Place  
lid firmly. Pulse on Speed 1 until smooth.  
Grissini or crackers, to serve  
1.Heat butter in a frying pan over a medium  
heat. Cook onion and mushrooms until  
soft. Add garlic and thyme. Increase heat  
to medium-high and cook until liquid is  
absorbed. Allow mixture to cool.  
3.Transfer mixture to a bowl. Add cucumber  
and stir to combine. Season with salt  
and pepper. Refrigerate for 1 hour before  
serving. Serve as a dip or with barbecue  
meat and chicken.  
2.Place both blades into chopper bowl.  
Place half the mushroom mixture and half  
the cream cheese in the bowl. Place lid  
firmly on. Process on Speed 2 until well  
combined. Transfer to a bowl. Repeat with  
remaining mushroom mixture and cream  
cheese. Season with salt and pepper.  
3.Transfer mixture to a bowl and refrigerate  
for 1 before serving. Serve with grissini or  
crackers.  
11  
 
Recipes continued  
Blue cheese dip  
Makes about 1 cup  
Smoked salmon dip  
Makes about 1 cup  
150g creamy blue cheese  
300g sour cream  
100g smoked salmon  
125g low fat cream cheese, cubed  
2 teaspoons baby capers  
2 tablespoons fresh dill leaves  
2 tablespoons lemon juice  
Pepper, taste  
2 green onions, roughly chopped  
2 tablespoons milk  
Pepper, to taste  
Vegetable sticks or crackers, to serve  
1.Place both blades into chopper bowl.  
Place half the cheese, sour cream, onions  
and milk in the bowl. Place lid firmly.  
Pulse on Speed 1 until well combined.  
Transfer to a bowl. Repeat with remaining  
ingredients. Season with pepper.  
Crackers, to serve  
1.Place both blades into chopper bowl.  
Place all ingredients in the bowl. Place  
lid firmly. Pulse on Speed 2 until just  
combined. Season with pepper.  
2.Transfer mixture to a bowl and refrigerate  
for 1 before serving. Serve with crackers.  
2.Transfer mixture to a bowl and refrigerate  
for 1 before serving. Serve with vegetable  
sticks or crackers.  
12  
 
Recipes continued  
Mayonnaise  
Makes about 1 ¼ cup  
Herb crumb  
1 ½ cups  
2 egg yolks  
3 large slices multi-grain bread, torn  
1/4 cup flat-leaf parsley  
1 tablespoon chopped chives  
1 tablespoon thyme leaves  
1 garlic clove, halved  
2 teaspoons Dijon mustard  
2 tablespoons lemon juice  
1 cup olive oil  
1.Place both blades into chopper bowl. Place  
egg yolks, mustard and 1 tablespoon lemon  
juice in the bowl. Place lid firmly on. Pulse  
on Speed 1 until combined. Add oil a  
tablespoon at a time and process on Speed  
2 until well combined. Repeat with oil  
until thick creamy.  
2 tablespoons finely grated parmesan cheese  
Salt and pepper, to taste  
1.Place both blades into chopper bowl.  
Process the bread in batches on Speed 2  
until fine crumbs form. Transfer to bowl.  
2.Add remaining ingredients. Pulse on Speed  
2 until finely chopped.  
2.Add remaining lemon juice. Season with  
salt and pepper. Pulse on speed 1 until  
combined.  
3.Combine herbs with bread crumbs. Season  
with salt and pepper. Use crumbs to coat  
veal, lamb cutlets and chicken.  
3.Store in the refrigerator in an airtight  
container for up to 2 weeks.  
Tip: to coat meat dust lightly in flour, egg and  
then crumb mixture.  
Variations  
• Add crushed garlic to mayonnaise to make  
garlic mayonnaise.  
• Add finely chopped gerkins, capers and  
parsley to mayonnaise to make a tartare  
sauce.  
13  
 
Recipes continued  
Thai chilli dressing  
Makes about  
½ cups  
Red Curry Paste  
2 teaspoons shrimp paste  
16-20 dried long red chillies  
2 teaspoons salt  
1 long red chilli, seeds removed, chopped  
1 teaspoon chopped fresh ginger  
1 garlic clove, halved  
2 tablespoons chopped galangal  
1
2 tablespoons brown sugar  
2 tablespoons mirin  
/
3
cup chopped lemongrass  
6 kaffir lime leaves, stems removed and  
sliced thinly  
2 tablespoons rice wine vinegar  
2 tablespoons lime juice  
2 teaspoons fish sauce  
2 teaspoons scraped and chopped coriander  
root  
¼ cup chopped eschallots  
2 teaspoons soy sauce  
1
/
3
cup chopped garlic  
½ teaspoon sesame oil  
1.Preheat a grill on High. Wrap shrimp paste  
in aluminium foil and place onto a baking  
tray. Grill 1-2 minutes and turn over and  
repeat. Remove and set aside to cool.  
1.Place both blades into chopper bowl.  
Place chilli, ginger and garlic in the bowl.  
Place lid firmly on. Pulse on Speed 2 until  
finely chopped. Add remaining ingredients.  
Process on Speed 2 until well combined.  
2.Remove stalks and seeds from chillies and  
place in a bowl. Cover with boiling water  
and soak for 20 minutes or until softened.  
Drain chillies and roughly chop. Combine  
chillies with remaining ingredients in a  
bowl.  
2.Transfer dressing to a screw top jar.  
Serve as a dressing for salads.  
Tip: You can add a little peanut oil to the  
dressing.  
3.Place both blades into chopper bowl. Place  
half the mixture in the bowl. Place lid  
firmly on. Pulse on Speed 2 until finely  
chopped. Scrape down any ingredients  
that may have come up the sides of the  
bowl. Process on Speed 2 until a paste is  
formed. Transfer mixture to a bowl. Repeat  
with remaining ingredients.  
4.Store paste in an airtight container for up  
to 3 days. Alternatively, freeze for up to 6  
months.  
14  
 
Recipes continued  
Corn fritters  
Makes: 8  
Minted pea mash  
Makes: about 2 cups  
2 corn cobs  
2 cups frozen peas, thawed  
¼ cup sour cream  
¼ cup flat-leaf parsley leaves  
1/2 cup self-raising flour  
2 eggs  
¼ fresh mint leaves  
Salt and pepper, to taste  
2 green onions (shallots), thinly sliced  
salt and pepper, to taste  
cooking oil spray  
1.Place both blades into chopper bowl. Place  
half the peas, sour cream and mint in the  
bowl. Place lid firmly on. Pulse on Speed 2  
until just combined.  
cream cheese, smoked salmon and rocket, to  
serve  
2.Transfer mixture to a bowl. Repeat with  
remaining ingredients.  
1.Remove corn kernels from cobs. Place half  
the corn in a bowl.  
3.Season with salt and pepper. Serve mash  
warm with lamb cutlets.  
2.Place both blades into chopper bowl. Place  
remaining corn and remaining ingredients  
in the bowl. Place lid firmly on. Pulse on  
Speed 2 until combined.  
3.Transfer mixture to corn bowl. Season with  
salt and pepper.  
4.Heat a frypan over medium heat. Spray  
with cooking oil spray. Add heaped  
tablespoons mixture. Cook for 2-3 minutes  
each side or until golden.  
5.Serve fritters, topped with cream cheese,  
smoked salmon and rocket.  
15  
 
Recipes continued  
Pikelets  
Makes: about 24  
Raspberry coulis  
Makes: 1 cup  
1 egg  
300g frozen raspberries, thawed  
¼ cup caster sugar  
¼ cup sugar  
1 cup self raising flour  
¾ cup milk  
2 tablespoons cointreau or triple sec  
Ice-cream, to serve  
butter for frying  
jam and cream, to serve  
1.Place both blades into chopper bowl. Place  
half the berries, sugar and cointreau in the  
bowl. Place lid firmly on. Process on Speed  
2 until well combined. Transfer to a bowl.  
Repeat with remaining berries.  
1.Place both blades into chopper bowl. Place  
egg and sugar in the bowl. Place lid firmly  
on. Process on Speed 2 until light and  
creamy.  
2.Strain mixture through a fine sieve if  
desired.  
2.Add flour and milk. Pulse on Speed 2 until  
well combined.  
3.Serve with ice-cream, waffles, chocolate  
cake or cheese cake.  
3.Transfer mixture to a bowl. Heat a frypan  
over medium heat. Brush with a little  
butter. Add tablespoons mixture. Cook for  
2-3 minutes each side or until golden.  
4.Serve with butter, jam and cream.  
16  
 
Recipes continued  
Cream cheese icing  
100g cream cheese  
20g butter, softened  
1 teaspoon finely grated lemon rind  
1½ cups icing sugar  
1.Place both blades into chopper bowl. Place  
cream cheese, butter and lemon rind in the  
bowl. Place lid firmly on. Process on Speed  
2 until light and creamy. Add half the icing  
sugar. Pulse on Speed 2 until combined.  
Add remaining icing sugar. Pulse on Speed  
2 until combined.  
2.Transfer to a bowl. Serve with carrot cake  
or banana cake.  
17  
 
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.  
‘MultiChopper’ 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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