™
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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