Sunbeam Food Saver DT5600 User Manual

Food Dehydrator  
Healthy food dryer with 5 drying racks  
Instruction/Recipe Booklet  
DT5600  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM DEHYDRATOR.  
• Ensure your dehydrator is used at least 50cm  
(half a metre) away from a gas flame or  
electric element.  
• Do not operate the dehydrator on an inclined  
surface.  
• Do not immerse the top of the dehydrator in  
water or any other liquid.  
• Use your dehydrator well away from walls,  
curtains and cupboards that may be affected  
by steam.  
• Do not move or cover the dehydrator while in  
operation.  
• Do not use your dehydrator in confined spaces.  
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:  
• 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.  
• 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.  
• 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.  
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.  
• 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.  
• 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 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 Food Dehydrator  
Lid with drying motor  
Acts as a lid for the Food Dehydrator and  
contains the motor and power switch. Air  
vents on the lid allow air to be circulated.  
5 large drying racks  
Holds the food in place for easy drying.  
Your unit includes 5 drying racks. You can  
purchase more drying racks from retail  
outlets and Sunbeam service centre.  
Rubber feet  
Holds the Food Dehydrator  
in place and prevents it from  
scratching the bench top.  
2
 
On/Off switch with three heat settings  
Enable the user to choose the type of drying  
needed with three heat settings.  
Removable Filter  
The filter is removable for easy cleaning.  
Fruit Roll Tray  
Makes delicious fruit rolls naturally.  
3
 
Using your Dehydrator  
How it works  
Versatility  
Dehydrating food is an ancient method of  
preserving food. It is a gentle, natural process  
which removes moisture from food.  
You can dry herbs and spices and flowers  
to make potpourri. You can even enjoy the  
advantages of rehydrating foods to make  
instant additions to soups, sauces and  
casseroles. The choice is endless.  
Using a controlled heat temperature, air is  
circulated from the top of the unit to each  
of the five trays and base. This method of  
drying seals in the flavours and nutrients of  
the food, leaving a high food nutrient and  
vitamin content.  
Healthy snacks  
Natural healthy snacks can easily be created  
using your Food dehydrator. A variety of fruit  
rolls such as pear, berry and apple rolls, to  
name a few. You can make tasty, muesli bars,  
using all natural ingredients. These snacks  
are great for picnics, camping and at snack  
time.  
Storage of dried food  
Drying fresh, ripe fruit and vegetables allows  
you to enjoy these luxuries all year round.  
Storing of food is easy and takes up little  
storage space. Dried foods have a longer  
shelf life of approximately 3-6 months when  
stored in air-tight storage jars depending on  
type of food and climate.  
No preservatives added  
Fruit and vegetables dried using your  
Food dehydrator, will differ in colour and  
appearance from produce purchased from  
Health food stores and supermarkets. This is  
due to these stores adding artificial colouring  
and preservatives to the produce. Whereas  
your Food dehydrator uses no preservatives  
and only natural additives.  
4
 
Using your Dehydrator (continued)  
Before using your Food Dehydrator  
Using your Food dehydrator  
• Wash the drying racks, base and fruit roll  
tray in warm water using a mild detergent.  
Rinse and dry each part thoroughly before  
use.  
• Before you assemble the food dehydrator  
ensure that the power cord is unplugged.  
1.Arrange the food on the drying racks,  
ensuring the pieces of food are not quite  
touching, to allow air to circulate freely.  
Place drying racks onto the base, ensuring  
that all racks are securely positioned in the  
grooves.  
2.Place the lid on the top drying rack.  
3.Plug the power cord into a 230/240V AC  
power outlet, and push the power to the  
desired heat setting.  
NOTE: If only using base of Food Dryer ensure  
an empty drying rack is inserted between the  
Lid and Base, to avoid restriction of air flow.  
Settings  
Approximate Temperatures Uses  
Setting 1  
35ºC  
55ºC  
75ºC  
Herbs, Flowers  
Fruits, vegetables, muesli bars,  
fruit rolls  
Setting 2  
Setting 3  
Drying meats  
5
 
Care and Cleaning  
Drying racks, fruit roll trays and base  
To clean the drying racks, fruit roll trays and  
the base, soak in warm soapy water. A soft  
bristle brush can be used to loosen stubborn  
food particles.  
Lid  
Do not immerse the Lid with Drying Motor in  
water. To clean, use a damp, soft sponge with  
a mild detergent.  
Do not use steel wool, scouring pads or  
abrasive cleaners.  
Do not place any parts in a dishwasher.  
6
 
Important Guidelines and Hints  
Use quality food  
Fruit Roll Trays  
Best results are achieved when quality food is  
used. Select produce at the peak of ripeness,  
colour and flavour, for the highest nutritional  
content.  
You can dry overripe produce successfully, as  
long as you remove any spoiled areas.  
Non-stick baking paper can be cut to fit  
rocks, if you want more roll up trays.  
Rotate Racks  
Rotate racks while drying foods, this ensures  
even drying of produce and air circulation.  
Testing for dryness  
Wash food  
Be sure to let the produce cool before testing  
for dryness. To test for dryness, cut a piece  
open – there should be no visible moisture  
inside.  
Food should be washed and dried thoroughly,  
removing soft or spoiled areas. Be certain  
that your hands, cutting utensils and food  
preparation areas are clean.  
Uneven drying  
Cut food uniformly  
If you notice uneven drying, rotate the drying  
racks, i.e. move the bottom rack to the top  
and the top racks down.  
Produce can be shredded, sliced or diced,  
5mm slices are best for efficient drying.  
Variation in drying times  
Keep records  
Check produce drying chart times can vary.  
Drying times are affected by the size of  
the load, thickness of the sliced produce,  
humidity, air temperature and the moisture  
content of the food itself. (Therefore, broad  
drying times have been given in the drying  
tables).  
Records of humidity, weight of produce  
before and after drying times, will be helpful  
in improving your drying techniques for the  
future. Use the Drying Record Chart provided  
on page 29.  
NOTE: The food dryer may be left on  
overnight, however this may not achieve  
optimum result.  
We recommend the rotation of drying racks  
every 3-4 hours throughout drying time to  
achieve even drying.  
7
 
Storage of Dried Foods  
• Containers should be moisture and insect  
free.  
• Glass jars with metal screw lids are ideal  
containers. Food stored in plastic bags,  
should be stored inside an insect proof  
container.  
• The storage area should be cool, dry and as  
dark as possible. The ideal temperature for  
storing dehydrated food is 5-20ºC.  
• Dried food can be covered in plastic wrap  
and stored in a container in the freezer.  
Important  
Check for moisture by shaking the content of  
your storage container several times during  
the first week after the food has been dried.  
If moisture appears on the inside, the food  
has not been sufficiently dried and should be  
returned to the food dehydrator, for further  
drying.  
Do not place warm produce into storage  
containers, as condensation will form causing  
mould and mildew. Allow food to cool on  
racks before storing.  
See tips on Beef jerky for correct storage on  
page 17.  
Rehydrating Dried Foods  
Rehydration is the process of putting the  
moisture back into foods that have been  
dried.  
• One cup of dried vegetables generally  
reconstitutes to two cups of vegetables. See  
soup mix on page 18.  
• Dried foods can be partially rehydrated by  
soaking in water or cooking.  
• One cup of dried fruit reconstitutes to one  
and a half cups of fruit.  
• To conserve the nutritional value of the  
rehydrated food, use the liquid remaining  
after soaking or cooking, in the rehydration  
recipes.  
8
 
Use of Dried Food  
Dehydrated fruits and vegetables can be  
used in a variety of dishes that can be used  
to make: sauces, casseroles, marinated  
vegetables, cakes, salads, pies, soups,  
cereals, pasta dishes and poultry dishes  
stuffing.  
Foods such as garlic, chillies and tomatoes  
can be bottled in olive oil and stored in a  
cool dry place for several months.  
Drying Fruits  
• Wash food and pat dry with paper towels.  
• Remove any blemishes, pips and stones.  
• Slice as recommended.  
Blanching  
• Some fruits with natural protective wax  
coatings e.g. figs, grapes and prunes, need to  
be blanched to speed the drying process.  
• Pre-treat where recommended.  
NOTE: Food may be peeled or unpeeled when  
drying. Try drying both ways to distinguish  
preferred outcome. Unpeeled fruits will take  
longer to dry.  
To Blanch  
1. Soak fruits in boiling water for 1-2  
minutes.  
2. Plunge into ice cold water. Dry well.  
3. Slice and commence drying.  
Pre-Treatment  
The pre-treatment of food where  
recommended helps retard browning while  
the food is drying.  
• Where recommended use a natural pre  
treatment of pineapple or lemon juice. Soak  
fruit for 3-4 minutes in the juice before  
placing on drying racks.  
Dryness Test  
• Cool fruit before testing for the final degree  
of dryness.  
• Most fruit will be soft and pliable when  
properly dried.  
9
 
Drying Chart for Fruit  
Expect a variance in the time needed to dry  
different foods. Drying times are affected  
by the size of the load, thickness of slices,  
humidity and temperature in your home.  
NOTE: Times stated are based on drying using  
five racks. Times will vary depending on  
number of racks used.  
Food type  
Pre treatment  
Setting/drying time Suggested Use  
Fruit  
Apples, core, peel,  
cut into .5mm slices  
Eat as is or add to cakes  
None  
None  
8-10 hours  
and slices  
Apricot halves,  
de-stoned  
Add to slices, biscuits  
12-14 hours  
and muesli  
Soak in lemon  
juice  
Eat as is, add to cakes,  
12 hours  
Banana halves  
puddings and slices  
Add to fruit cake and  
Baby figs, halved  
Blanch  
Blanch  
6-8 hours  
bread mixtures, slices and  
muesli  
Grapes, Muscatel  
On vine  
Eat as part of a cheese  
platter  
16-18 hours  
Add to biscuit doughs,  
fruit cake mixtures and  
muesli  
Grapes, Muscatel  
Off vine, deseeded,  
flattened slightly  
Blanch  
None  
14-16 hours  
Kiwifruit, peeled,  
5mm slices  
6 hours  
8 hours  
Eat as is or add to muesli  
Add to pasta sauces,  
chicken dishes, cakes and  
puddings  
Lemon, skin on, 5mm Scrub whole fruit  
slices under warm water  
10  
 
Drying Chart for Fruit (continued)  
Food type  
Pre treatment  
Setting/drying time Suggested Use  
Limes, skin on, 5mm  
slices  
Scrub whole fruit  
under warm water  
Add to curries and  
8-10 hours  
potpourri mixes  
Oranges, Naval, skin  
on, halved, cut into  
0.5mm slices  
Add to potpourri mixes  
and dip in chocolate and  
serve with coffee  
Scrub whole fruit  
under warm water  
6-8 hours  
Paw Paw, peeled,  
deseeded, 0.5mm  
slices  
Eat as is, add to muffin  
mixtures, slices and  
muesli  
None  
10-12 hours  
Eat as is, chop and  
add to cake and muffin  
mixtures or add to muesli  
Peaches, halved,  
de-stoned  
Wash under water 8-10 hours  
Eat as is, chop and add  
to salads, cakes and  
muesli  
Pear large 1cm-thick  
slices  
Soak in lemon  
12-14 hours  
juice  
Eat as is, chop and add  
to salads, cakes and  
muesli  
Soak in lemon  
10-12 hours  
juice  
Pear small halves  
Eat as is, chop and add  
to muffin mixtures, slices  
and muesli  
Pineapple, .5mm-  
thick slices  
None  
8-10 hours  
11  
 
Drying Vegetables  
Preparation  
Dryness Test  
• Wash vegetables thoroughly and remove  
blemishes.  
• Cool vegetables before attempting the final  
test for dryness.  
• Pre-treat where recommended.  
• Vegetables should feel hard and firm with  
no soft spots.  
Pre-Treatment  
Expect a variance in the time needed to dry  
different foods. Drying times are affected  
by the size of the load, thickness of slices,  
humidity and temperature in your home.  
• Steam Blanching: is needed to speed up  
drying process for certain vegetables.  
• Blanching: Preserves the colour, stops the  
ripening process and generally makes the  
produce dry faster.  
To Blanch  
1. Soak vegetables in boiling water for 1-2  
minutes.  
2. Plunge into ice cold water.  
3. Slice and commence drying.  
Food type  
Pre treatment  
Setting/drying time Suggested Use  
Vegetables  
Add to cake, bread  
6-8 hours  
Carrot, peeled, 1cm dice  
None  
None  
and scone mixtures  
Add to soup mixes  
4-5 hours  
Celery, 1cm dice  
and casseroles  
Blanch in  
hot water  
Eggplant, 5mm slices  
6-8 hours  
Add to tomato sauces  
Add to curries, fruit  
cake and muffin  
mixtures  
Ginger, peeled, .5mm  
slices  
Scrub under  
warm water  
8-10 hours  
Mushrooms, button, cut  
into 1cm thick slices  
Add to risottos and  
pasta sauces  
None  
6-8 hours  
12  
 
Drying Vegetables (continued)  
Food type  
Pre treatment  
Setting/drying time  
Suggested Use  
Tomatoes, regular, cut into  
2cm-thick wedges (dried)  
Add to risottos and  
pasta sauces  
None  
None  
6 hours  
Add to antipasto  
platters, sandwich  
fillings, pies and tarts  
Tomatoes, Roma (egg)  
cut in half semi-dried  
8 hours  
Tomato, Roma (egg)  
cut in half dried  
None  
None  
None  
10-12 hours  
14-16 hours  
6-8 hours  
Add to pasta sauces  
Add to bread mixtures,  
curries and muffin  
mixtures  
Onion, Brown, halved,  
cut into 1cm dice  
Add to soups and rice  
dishes  
Pea, green, shelled  
Pumpkin, peeled,  
deseeded, cut into  
1cm dice  
Add to curries, scones  
and bread mixtures  
None  
None  
8-10 hours  
8 hours  
Orange sweet potato  
(Kumara) peeled, cut into  
1cm dice or cut into  
1cm thick slices  
Curries, soups  
13  
 
Fruit Rolls  
Fruit rolls make delicious snacks ready to  
have on hand. Here are some steps to ensure  
perfect fruit rolls:  
• If mixture is too runny, you can add pureed  
apple or pear to the mixture to make up  
the desired consistency.  
• Fresh or canned fruit can be used to make  
fruit rolls, simply substitute weight for  
weight. However, do not combine a mixture  
of canned and fresh fruit in the same roll  
up. If using fresh fruit, make sure it is of  
good quality without soft or discoloured  
patches.  
• If using fresh fruit, you will need to peel  
and cook it first so that it can be pureed  
in a blender for the preparation required to  
make rolls.  
• Make sure the fruit rolls are dried  
continuously at the recommended  
temperature/setting and time.  
• Once dried, the fruit rolls should be pliable  
and without any soft or sticky patches on  
top or underneath.  
• Remove fruit rolls from trays when still  
warm and roll up to form logs.  
• Wrap in non-stick baking paper and store  
in an airtight container in a cool, dark  
place for up to 1 week. Do not store in the  
fridge as the fruit rolls need to be stored in  
a moisture-free area to maintain a pliable,  
chewy texture.  
• The prepared fruit must be evenly spread  
over the fruit roll trays to ensure even  
drying times.  
• The fruit should be spread to an even  
thickness of about .5mm. The fruit,  
once pureed, needs to be a spoonable  
consistency. If the mixture is too runny the  
end result will be affected.  
• Suitable fruits for rolls include: Apple,  
apricot, berries, cherries, mango, peaches,  
pears, and plums.  
Additional packs of three fruit rolls available  
separately (DT0300).  
Recipes for fruit rolls on page 26.  
14  
 
Recpe(cotue)  
Drying Herbs and Spices  
Drying your own herbs and spices is an easy,  
economical way to make the most from your  
herb garden.  
• Use the lowest heat setting to retain as  
much flavour and aroma from herbs.  
• Do not store herbs in paper bags as the oils  
will be absorbed by the paper leading to  
less flavour.  
• Store in a cool, dark place in an airtight  
container.  
Hints  
• Pick leaves, when young and tender.  
• Pick seed pods before they open.  
• Most herbs and spices can be dried on the  
plant stalk or stem.  
• The leaves and seeds are easily stripped off  
once they are dry.  
15  
 
Drying Chart for Herbs and Spices  
Herb/Spice  
Preparation  
Drying time  
Use  
Wash, pat dry with paper  
towel. Place leaves  
onto drying racks.  
Basil  
2-4 hours  
Soups and sauces.  
Wash, pat dry with paper  
towel. Slice into desired  
lengths.  
Salads, casseroles  
and soups.  
Chives  
2-4 hours  
6-8 hours  
Add to curries and  
stirfries, pound in a  
mortar and pestle and  
sprinkle over bread  
mixtures  
Chilli, long fresh  
red, halved,  
deseeded  
None  
Wash, pat dry with paper  
towel. Place whole stems  
onto drying racks.  
Curries, Thai dishes  
and soups.  
Coriander  
2-4 hours  
Peel and chop,  
dry in the base  
Casseroles, soups  
and pasta.  
Garlic  
4-6 hours  
4-6 hours  
Grate or slice, place  
onto drying racks  
Ginger  
Cakes and curries.  
Wash, pat dry with paper  
towel. Place whole stems  
onto drying racks.  
Marjoram  
Mint  
2-4 hours  
2-4 hours  
2-4 hours  
2-4 hours  
3 hours  
Casseroles and soups.  
Wash, pat dry with paper  
towel. Place whole stems  
onto drying racks.  
Thai dishes and sauces  
Wash, pat dry with paper  
towel. Place whole stems  
onto drying racks.  
Soups, casseroles  
and pasta  
Oregano  
Parsley  
Rosemary  
Thyme  
Wash, pat dry with paper  
towel. Place whole stems  
onto drying racks.  
Soups and casseroles  
Add to scone and bread  
mixes and casseroles  
None  
Wash, pat dry with paper  
towel. Place whole stems  
onto drying racks.  
2-4 hours  
Soups and casseroles  
16  
 
Recpe(cotue)  
Drying Meat  
Dehydrating Meat  
Beef jerky  
Makes: 250g  
Preparation: 10 mins (+ 12 hours marinading time)  
Drying: 5 hrs  
Here are some steps to ensure meat is  
dehydrated safely:  
• Meats should be dried at 75ºC (Setting 3).  
500g beef fillet or sirloin, excess fat trimmed  
½ cup soy sauce  
• Choose lean meat without much marbling  
(fat distributed throughout meat).  
IMPORTANT: Meat must be of the highest  
quality and marinated on day of purchase.  
½ cup Worcestershire sauce  
1 teaspoon salt  
• Marinate the meat in its whole form and  
slice after marinating. The marinade  
needs to be salty (see Beef jerky recipe)  
as this helps draw moisture from the meat  
reducing the water content and making the  
meat safe to consume.  
1.Place beef in a shallow glass dish. Pour  
over combined sauces and salt. Cover  
with plastic wrap and place in the fridge,  
turning occasionally, for 12 hours to  
marinade. Drain. Discard marinade.  
• Store the marinated meat in the fridge for  
up to 12 hours. Drain well.  
• The meat needs to be sliced thinly and  
each slice needs to be of equal thickness,  
preferably .5mm. You can achieve this with  
a deli-style meat slicer.  
2.Use a large sharp knife to cut beef fillet  
across the grain into .5mm-thick slices.  
Arrange beef on drying racks. Dry on  
setting 3 (75ºC), rotating racks halfway  
through drying process, for 5 hours.  
• Sometimes partially freezing the meat first,  
and then slicing it makes slicing easier.  
Then thaw meat before arranging on trays  
to dry.  
• Always slice the meat across the grain.  
Meat sliced with the grain falls apart and  
can have a chewy texture.  
• Dehydrated meat needs to be stored in an  
airtight container in the fridge for up to  
3-4 weeks. If wanting to store for a longer  
period, label, date and freeze for up to 3  
months. Thaw in fridge overnight.  
• Once the drying time is complete, cool  
beef to room temperature and pat surface  
dry with a paper towel to remove any  
excess surface moisture and ensure  
keeping times are safe.  
IMPORTANT: Meat must be stored in the  
fridge or freezer only. Storing meat at room  
temperature could promote the growth of  
bacteria if not dried thoroughly.  
17  
 
Recpe(cotue)  
Drying Flowers  
Using your Food Dehydrator, you are able to  
dry your own flowers, blossoms and petals.  
Potpourri  
To make potpourri: use handful of flowers,  
blossoms and petals and combine with 3-  
4 drops of perfumed oil e.g. tea rose or  
lavender.  
Hints  
• As flowers darken when they dry, try to  
select flowers which are several shades  
lighter.  
Preparation Directions  
1.Arrange flowers, blossoms and petals  
sparsely on the Drying Racks and Base.  
2.Dry for 6-8 hours.  
3.Place in a large air-tight glass container  
with 3-4 drops of perfumed oil, to enliven  
the fragrance. After a month, shake  
the petals or sprinkle more oil into the  
container.  
Preparation Directions  
1.Cut flowers when they are dry and cool.  
2.Choose flowers that are firm but only half  
open. Full bloom flowers tend to lose their  
petals.  
3.Position flowers and petals sparsely on the  
drying racks and base.  
4.Dry for 8-10 hours until flowers are brittle.  
18  
 
Recpe(cotue)  
Recipes  
Pumpkin, corn & chilli loaf  
Soup mix  
Serves: 8-10  
Makes: 2 cups dried mixture  
Preparation: 10 mins  
Drying: 4-5 hours  
Preparation: 15 mins (not including pumpkin drying time)  
Cooking: 1 hour 5 mins  
2 cups self-raising flour  
Pinch of salt  
2 large brown onions, halved, cut into 1cm  
cubes  
2 large carrots, peeled, halved lengthways,  
cut into 1cm-thick slices  
2 cups dried pumpkin pieces  
2 x 125g cans creamed corn  
¾ cup extra light sour cream  
500g fresh or frozen thawed green peas  
2 x 300g can chickpeas, rinsed, drained  
overnight  
½ cup coarsely grated reduced-fat cheddar  
cheese  
1.Place onion, carrot, peas, mushrooms  
and chickpeas on separate drying racks.  
Stack racks and dry for 4-5 hours or until  
completely dried (onion may need extra  
drying time).  
2.Store in an airtight container out of direct  
sunlight for up to 6 weeks.  
3.To make soup. Combine 1 cup of soup  
mixture with 3 cups stock in a medium  
saucepan over medium heat. Bring to the  
boil and gently boil for 5 minutes. Remove  
2 eggs, lightly beaten  
80g butter, melted  
1 long fresh red chilli, finely chopped  
2 tablespoons mixed sunflower and pumpkin  
seeds  
1.Preheat oven to 180C. Spray an 11 x  
21cm loaf pan with cooking oil. Line the  
base and two long opposite sides with non-  
stick baking paper.  
2.Sift flour and salt into a large bowl. Add  
pumpkin, corn, cream, cheese, eggs, butter  
and chilli. Stir until just combined. Spoon  
into prepared pan and smooth surface.  
Sprinkle with seeds. Bake for about 1 hour  
5 minutes or until a skewer inserted into  
centre comes out clean.  
from heat. Stand for 5 minutes. Stir in ¹⁄  
³
cup chopped fresh flat-leaf parsley. Taste  
and season with salt and freshly ground  
black pepper. Serve.  
3.Transfer to a wire rack to cool slightly. Cut  
into slices and serve warm.  
19  
19  
 
Recipes (continued)  
Sour cream & chive scrolls-Low fat and  
gluten free!  
Tomato, mozzarella & pancetta muffins  
Makes: 12  
Preparation: 10 mins (not including drying time)  
Cooking: 22-25 mins  
Serves: 12  
Preparation: 15 mins  
Cooking: 25-30 mins  
3 cups self-raising flour  
Melted butter, to grease  
2 ½ cups gluten-free self-raising flour  
½ teaspoon salt  
200g dried tomatoes, chopped  
8 slices mild pancetta, chopped  
1 cup coarsely grated mozzarella  
1½ cups skim milk  
¹⁄ cup dried chopped onion  
³
2 tablespoons dried chopped chives  
50g reduced-fat dairy spread  
½ cup light sour cream  
125g unsalted butter, melted  
1 egg, lightly beaten  
½ cup skim milk  
1.Preheat oven to 180C. Spray a 12 hole  
(¹⁄ cup) capacity non-stick muffin pan with  
cooking oil.  
½ cup coarsely grated light mozzarella  
80g reduced-fat feta, crumbled  
³
2.Combine the flour, tomato, pancetta and  
cheese in a large glass bowl. Stir in the  
combined milk, butter and egg until just  
combined (mixture should be lumpy).  
3.Spoon mixture evenly among prepared  
holes. Bake for 22-25 minutes or until a  
skewer inserted into the centres comes out  
clean. Remove from oven. Transfer to a  
wire rack to cool slightly. Serve.  
Note: These muffins are suitable to freeze.  
Wrap in plastic wrap or place in sealable  
plastic bags. Label, date and freeze for up  
to 3 months.  
1.Preheat oven to 200C. Brush a baking tray  
with melted butter to grease.  
2.Sift flour into a large bowl. Stir in salt,  
onion and chives until combined.  
3.Use your finger tips to rub in spread until  
mixture resembles breadcrumbs. Use a  
round-bladed knife in a cutting motion  
to stir in the sour cream and milk until  
combined. Turn out onto a lightly floured  
surface. Knead until smooth. Roll out to a  
20 x 30cm rectangle.  
4.Sprinkle over the mozzarella and feta.  
Starting from the long side, roll dough up  
to form a log. Trim ends. Cut the log into  
12 x 2cm-thick slices. Arrange scrolls, cut  
side down, side by side in prepared pan.  
5.Bake for about 25 minutes or until golden  
and cooked through. Transfer to a wire rack  
to cool slightly.  
Nutritional information per muffin  
10g fat; 1004kJ; 5.8g sat fat; 3.4g fibre;  
24g carbohydrate  
NOTE: You can use wholemeal flour instead of  
white flour if desired.  
Nutritional information per serve  
5g fat; 747kJ; 2g sat fat; 1.1g fibre;  
23g carbohydrate.  
20  
20  
 
Recipes (continued)  
Apricot & coconut balls  
Carrot & walnut cake  
Makes: 36  
Serves: 8  
Preparation: 25 mins (+ 8 hours chilling time)  
Preparation: 15 mins (not including drying carrot time)  
Cooking: 1 hour 20 mins  
Melted butter, to grease  
Cooking oil spray  
200g dried apricot halves  
¾ cup freshly squeezed orange juice  
1 cup skim milk powder  
1 cup vegetable oil  
1¹⁄ cups firmly packed brown sugar  
³
3 eggs  
200g white chocolate, melted  
¾ cup desiccated coconut  
2 cups self-raising flour  
2 cups dried carrot pieces, finely chopped  
1 cup walnut crumbs  
1.Brush a 20cm slab pan with melted butter  
to grease. Line base and sides with non-  
stick baking paper.  
2.Place apricots and juice in a medium  
saucepan and bring to the boil over  
medium heat. Remove from heat. Cover  
with plastic wrap and stand for 10 minutes  
or until almost all of the liquid has been  
absorbed.  
3.Place apricot mixture, powder and  
chocolate in the bowl of a food processor  
and process until pureed.  
4.Spread mixture over base of prepared pan.  
Smooth surface with a spoon. Cover with  
plastic wrap and place in the fridge for 4  
hours or until slightly set.  
¼ teaspoon ground cloves  
Icing sugar mixture, to dust  
1.Preheat oven to 180C. Spray a 20cm  
round cake pan with cooking oil. Line base  
and side with non-stick baking paper.  
2.Use an electric beater to beat together the  
oil and sugar in a large glass bowl until  
pale and creamy.  
3.Add eggs, one at a time, beating well  
between each addition until combined and  
fluffy.  
4.Stir in flour, carrot, walnut crumbs and  
cloves until combined. Spoon mixture into  
prepared pan and smooth surface. Bake  
for about 1 hour and 20 minutes or until  
a skewer inserted into centre comes out  
clean (cover cake with foil during cooking  
if over browning).  
5.Place coconut on a plate. Roll teaspoon  
quantities of apricot mixture into balls and  
roll in coconut to coat. Place on a plate.  
Cover with plastic wrap and place in the  
fridge for a further 4 hours or until firm.  
5.Remove from oven. Stand for 5 minutes  
before turning out onto a wire rack to cool.  
21  
21  
 
Recipes (continued)  
Choc-coated oranges  
Fig, cinnamon & banana cake  
Makes: 35 slices  
Serves: 12  
Preparation: 15 mins (not including drying time,  
+ 3 hours setting time)  
Preparation: 15 mins (not including fig drying time)  
Cooking: 1 hour 5 mins  
You will need to dry about 5-6 large seedless  
oranges for this recipe.  
Melted butter, to grease  
125g butter, softened  
½ cup firmly packed brown sugar  
½ teaspoon ground cinnamon  
2 eggs  
220g good-quality dark cooking chocolate  
35 dried orange slices (.5cm thick)  
1.Line two baking trays with non-stick baking  
paper. Break chocolate into pieces. Place  
in a medium glass heatproof bowl over a  
saucepan of simmering water (make sure  
bowl doesn’t touch water). Cook, stirring  
occasionally with a metal spoon, for 4-5  
minutes or until chocolate melts.  
2.Use a spoon to dip orange slices, one at  
a time, into melted chocolate to coat.  
Transfer to prepared trays. Set aside for 3  
hours or until chocolate sets.  
1½ cups self-raising flour  
1 cup almond meal  
1 cup milk  
2 large overripe bananas, mashed  
200g dried figs, chopped  
Icing sugar mixture, to dust  
Vanilla custard, to serve  
NOTE: Use organic seedless oranges for best  
results.  
1.Preheat oven to 180C. Brush a 20cm  
round cake pan with melted butter to  
lightly grease. Line base and side with  
non-stick baking paper.  
2.Use an electric mixer to beat together the  
butter, sugar and cinnamon until light and  
fluffy. Add eggs one at a time, beating well  
between each addition.  
Coconut banana halves  
Makes: 16 halves  
Preparation: 10 mins  
Drying: 10-12 hours  
3.Stir in flour, meal, milk and banana until  
combined. Use a large metal spoon to  
gently fold in figs. Spoon into prepared pan  
and smooth surface. Bake for about 1 hour  
until a skewer inserted into the middle  
comes out clean. Remove from oven. Turn  
out onto a wire rack to cool.  
8 ripe bananas  
½ cup freshly squeezed lemon juice  
¾ cup shredded coconut  
1.Cut bananas in half lengthways. Drizzle  
with lemon juice. Sprinkle cut side with  
coconut.  
2.Place cut-side up on drying trays.  
Dry for 10-12 hours or until pliable.  
4. Dust with icing sugar. Cut into wedges.  
Serve with vanilla custard.  
22  
22  
 
Recipes (continued)  
Low-fat fruity muffins  
Peanut muesli bars  
Makes: 12 muffins  
Makes: 14 bars  
Preparation: 10 mins (not including drying pineapple)  
Cooking: 22-25 mins  
Preparation: 10 mins (+ 4 hours refrigerating time)  
Drying: 6-8 hours  
Cooking oil spray  
½ cup peanut butter  
¼ cup firmly packed brown sugar  
60g butter  
3 cups self-raising flour  
1½ cups skim milk  
200g dried pineapple or paw paw pieces,  
chopped  
¼ cup water  
2 cups muesli  
½ cup firmly packed brown sugar  
60g low-fat dairy spread, melted  
1 egg, lightly beaten  
1.Line the base and two long opposite  
sides of an 11 x 21cm loaf pan with foil,  
allowing it to overhang.  
2.Combine the peanut butter, sugar and  
butter in a medium saucepan and stir over  
low heat until butter melts and mixture  
combines. Remove from heat. Stir in water.  
3.Place muesli in a large glass bowl. Stir  
in peanut butter mixture until combined.  
Press mixture over base of prepared pan.  
Place in the fridge for 4 hours or until  
partially set.  
4.Remove muesli from pan using the foil.  
Use a sharp knife to cut loaf into 7 equal  
slices. Cut each slice in half. Shape into  
bars.  
1.Preheat oven to 180C. Spray 12 hole  
(¹⁄ cup capacity) non-stick muffin pan  
³
with cooking oil.  
2.Place all ingredients in a large bowl. Stir  
until just combined (mixture should be  
lumpy).  
3.Spoon mixture evenly among pan holes.  
Bake for 22-25 minutes or until cooked  
when tested with a skewer. Transfer to a  
wire rack to cool.  
Nutritional information per serve  
4g fat; 1061kJ; 2g sat fat; 3.5g fibre;  
45g carbohydrate.  
5.Arrange muesli bars on two lightly greased  
drying racks, allowing room for even drying.  
Dry on setting 2 for 6 hours for a chewy  
bar and longer for a firmer bar.  
NOTE: You can keep these muesli bars in an  
airtight container for up to 2 weeks.  
23  
 
Recipes (continued)  
Pear & choc chip friands  
Paw paw, mango & honey muesli  
Makes: 8 friands  
Makes: 3 cups  
Preparation: 10 mins (not including pear drying time)  
Cooking: 20-25 mins  
Preparation: 10 mins  
Drying: 2-3 hours  
Cooking oil spray  
2 cups rolled oats  
6 eggwhites  
100g dried pineapple pieces, chopped  
100g dried mango pieces  
1½ cups icing-sugar mixture  
1 cup almond or hazelnut meal  
½ cup plain flour  
100g dried paw paw pieces, chopped  
¼ cup apple, pineapple or pear juice  
2 tablespoons brown sugar  
1 tablespoon honey  
12 pieces dried pear, finely chopped  
¾ cup milk chocolate choc bits  
1.Preheat oven to 190C. Spray 8 oval (1/3  
cup) non-stick friand pans with cooking oil.  
2.Place eggwhites in a large bowl and whisk  
until well combined. Sift over icing sugar  
mixture. Add almond meal, flour and pear  
and stir until combined. Spoon mixture  
evenly among pans. Sprinkle with choc  
chip pieces. Bake for 20-25 minutes or  
until cooked when tested with a skewer.  
Turn out onto a wire rack to cool.  
½ teaspoon ground cinnamon  
1.Combine all ingredients in a large glass  
bowl.  
2.Spoon mixture over fruit roll tray. Dry for 2-  
3 hours or until crunchy.  
NOTE: This muesli will keep in an airtight  
container for up to 2-3 weeks. You can add  
slivered almonds or shredded coconut to this  
mixture if desired.  
 
Recipes (continued)  
Sultana & oat cookies  
Tropical fruit slice  
Makes: 24  
Makes: 18  
Preparation: 10 mins  
Cooking: 20 mins  
Preparation: 10 mins (not including fruit drying times)  
Cooking: 40 mins  
Base  
Melted butter, to grease  
2 cups self-raising flour  
1 cup rolled oats  
Cooking oil spray  
¹⁄ cup firmly packed brown sugar  
³
90g butter  
¾ cup sultanas, chopped  
½ cup firmly packed brown sugar  
½ teaspoon mixed spice  
150g butter, melted  
1¼ cups plain flour  
1 egg yolk  
Topping  
2 eggs  
1 cup firmly packed brown sugar  
½ cup condensed milk  
1 egg, lightly beaten  
¹⁄ cup self raising flour  
³
½ cup chopped dried pawpaw  
¾ cup sultanas  
1.Preheat oven to 190C. Brush two baking  
trays with melted butter to lightly grease  
with non-stick baking paper.  
2.Combine the flour, oats, sultanas, sugar  
and mixed spice in a large bowl. Stir in  
the butter, milk and the egg until well  
combined.  
3.Roll mixture into 24 balls and place  
on prepared trays, allowing rooms for  
spreading. Flatten slightly with a fork.  
Bake for 15 minutes or until golden.  
Remove from oven and set aside on  
trays to cool and firm slightly.  
1¼ cups whole blanched almonds, chopped  
¾ cup desiccated coconut  
1.Preheat oven to 180C. Spray a 20 x 30cm  
lamington pan with cooking oil. Line base  
and two long opposite sides with non-  
stick baking paper, allowing it to overhang  
slightly.  
2.To make base, combine sugar and butter  
in a small saucepan and stir over low heat  
until butter melts and sugar dissolves.  
Remove from heat, stir in flour and egg  
yolk.  
3.Spread mixture over base of prepared pan.  
Smooth surface. Bake for 20 minutes or  
until golden. Remove from oven and set  
aside for 20 minutes to cool.  
4.Store in an airtight container for up to 5  
days.  
NOTE: You can use dried apricot instead of  
sultanas if desired.  
4.To make the topping, use an electric beater  
to beat together the eggs and sugar in a  
large bowl until creamy. Stir in remaining  
ingredients until combined. Spread mixture  
evenly over cold base. Bake for a further  
30 minutes or until browned.  
5.Remove from oven and set aside for 30  
minutes or until cold and set. Cut into  
squares to serve.  
25  
 
Recipes (continued)  
Fruit rolls  
Fruit salad rolls  
Apricot, honey & cinnamon fruit rolls  
Makes: 2 fruit roll ups  
Preparation: 5 mins  
Drying: 5-7 hours  
Makes: 2 fruit roll ups  
Preparation: 10 mins  
Drying: 5-7 hours  
840g canned fruit salad mix, drained  
825g can apricot halves in natural juices,  
drained  
1.Place fruit salad in the jug of a blender  
or bowl of a food processor. Process until  
smooth.  
2.Spoon puree evenly onto greased fruit roll  
up trays. Use a spatular to spread puree  
evenly around tray top cover.  
2 tablespoons honey  
1 teaspoon ground cinnamon  
4.Place apricot, honey and cinnamon in  
the jug of a blender or bowl of a food  
processor. Process until smooth.  
5.Spoon puree evenly onto greased fruit roll  
up trays. Use a spatular to spread puree  
evenly around tray.  
3.Dry for 5-7 hours or until pliable. Roll up  
each fruit piece to form a log.  
6.Dry for 5-7 hours on Setting 2 or until  
pliable. Roll each fruit piece up to form a  
log.  
NOTE: You can also add spices such as  
allspice or ground ginger.  
Apple & mixed spice fruit rolls  
Makes: 2 fruit roll ups  
Preparation: 10 mins  
Drying: 5-7 hours  
800g can Bakers Apple  
¼ cup honey  
Mango fruit rolls  
½ teaspoon mixed spice  
½ teaspoon ground cinnamon  
Makes: 2 fruit rolls  
Preparation: 5 mins  
Drying: 5-7 hour  
4.Place apple, honey and spices in the jug  
of a blender or bowl of a food processor.  
Process until smooth.  
800g sliced mango in natural juice, drained  
1.Place mango in the jug of a blender or  
bowl of a food processor. Process until  
smooth.  
5.Spoon puree evenly onto greased fruit roll  
up trays. Use a spatular to spread puree  
evenly around tray.  
2.Spoon puree evenly onto greased fruit roll  
up trays. Use a spatular to spread puree  
evenly around tray top cover.  
6.Dry for 5-7 hours on Setting 2 or until  
pliable. Roll each fruit piece up to form a  
log.  
3.Dry for 5-7 hours or until pliable. Roll up  
each fruit piece to form a log.  
26  
 
Recipes (continued)  
Pear & maple syrup fruit rolls  
Strawberry fruit rolls  
Makes: 2 fruit roll ups  
Preparation: 10 mins  
Drying: 6-7 hours  
Makes: 2 roll ups  
Preparation: 10 mins  
Drying: 5-7 hours  
1kg jar pear slices in juice, drained  
1 tablespoon maple syrup  
500g fresh strawberries, hulled, halved  
2 x 140g tubs apple puree  
1.Place pear and maple syrup in the jug  
of a blender or bowl of a food processor.  
Process until smooth.  
2.Spoon puree evenly onto greased fruit roll  
up trays. Use a spatular to spread puree  
evenly around tray top cover.  
1 teaspoon vanilla extra  
1.Combine ingredients in bowl of food  
processor. Process until smooth.  
2.Spoon puree evenly onto greased fruit roll  
up trays. Use a spatular to spread puree  
evenly around tray.  
3.Dry for 5-7 hours on Setting 2 or until  
pliable. Roll each fruit piece up to form a  
log.  
3.Dry for 6-7 hours or until pliable. Roll up  
each fruit piece to form a log.  
Plum fruit rolls  
Makes: 2 fruit roll ups  
Preparation: 10 mins  
Drying: 5-7 hours  
825g can plums in juice, drained, halved,  
stones removed  
Pinch of ground cardamom (optional)  
1.Place plums and cardamom (if using)  
in the jug of a blender or bowl of a food  
processor. Process until smooth.  
2.Spoon puree evenly onto greased fruit roll  
up trays. Use a spatular to spread puree  
evenly around tray top cover.  
3.Dry for 5-7 hours or until pliable. Roll up  
each fruit piece to form a log.  
.
27  
 
Recipes (continued)  
Dried rose petals  
Orange, star anise & vanilla potpourri  
Makes: 3 cups  
Makes: 4 cups  
Preparation: 5 mins (+ 1 week infusing time not including  
flower drying time)  
Preparation: 5 mins  
Drying: 3 hours  
2 cups dried rose petals  
10 slices dried orange  
1 vanilla pod, split  
3 bunches roses, rose buds removed, petals  
separated  
2-3 drops rose or vanilla oil  
1.Arrange petals evenly over drying trays. Dry  
on setting 2 for 3 hours or until dried.  
2.Place petals in a large container. Drizzle  
with oil and gently toss until combined.  
4 whole star anise  
1 drop vegetable oil  
Pinch of ground cinnamon  
1.Combine all ingredients in an airtight  
container. Set aside in a cool place out  
of direct sunlight for 1 week, shaking  
container occasionally. Use as desired.  
28  
 
Drying Records Chart  
Weight of  
produce  
(before  
Humidity  
1........5  
(low) (high)  
Time  
Time  
Weight  
of dried  
produce  
Produce Date  
Pre-treatment  
drying  
drying  
started finished  
drying)  
29  
29  
 
Drying Records Chart  
Weight of  
produce  
(before  
Humidity  
1........5  
(low) (high)  
Time  
Time  
Weight  
of dried  
produce  
Produce Date  
Pre-treatment  
drying  
drying  
started finished  
drying)  
30  
 
Recpe(cotue)  
Drying Records Chart  
Weight of  
produce  
(before  
Humidity  
1........5  
(low) (high)  
Time  
Time  
Weight  
of dried  
produce  
Produce Date  
Pre-treatment  
drying  
drying  
started finished  
drying)  
31  
31  
 
Drying Records Chart  
Weight of  
produce  
(before  
Humidity  
1........5  
(low) (high)  
Time  
Time  
Weight  
of dried  
produce  
Produce Date  
Pre-treatment  
drying  
drying  
started finished  
drying)  
32  
 
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.  
33  
 
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.  
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  
34  
 

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