Sunbeam SM6100 5065 StickMaster Inst User Manual To The 89f1a526 3103 40f9 9e51 E14e4a9c5ea1

User Manual: Sunbeam SM6100 to the manual

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StickMaster

SM8310

THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM STICK MIXERS:

SM6100

STICKMASTER

SM6210

STICKMASTER

PLUS - STICK MIXER + CHOPPER

SM8310

STICKMASTER

PRO - STICK MIXER + WHISK + CHOPPER

INSTRUCTION/RECIPE BOOKLET.

SM6210SM6100

PLEASE READ THIS BOOK THOROUGHLY AND RETAIN FOR FUTURE REFERENCE.

• Do not handle appliance with wet hands.

• Avoid contact with moving parts.

• Do not touch the blade while it is operating, as

it is very sharp. After the appliance has been

switched off the blade will continue to rotate a

moment longer.

• Do not operate the appliance without a

workload.

• Do not use the appliance with hot oil, as there

is a risk of burns due to splashing.

• When using the chopping attachment on model

SM6210 and SM8310, the edge of the blade is

very sharp. Handle with care to avoid any cuts.

Always handle the plastic shaft.

• Hold the Stick mixer firmly and up right while

using it.

• Never insert metal or other utensils, such as

knives or forks, into the inside of the bowl

while the appliance is operating.

• Never allow children to play with the appliance.

SAFETY PRECAUTIONS FOR YOUR STICKMASTER.

Sunbeam’s Safety Precautions.

Sunbeam are 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 underside of

the appliance.

• Close supervision is necessary when your appliance is

being used near children or infirm persons.

• Never leave an appliance unattended while in use.

• Young children should be supervised to ensure that

they do not play with the appliance.

• 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.

• For safety reasons and to avoid maintenance by

unskilled persons, some appliances are ‘sealed’ using

tamperproof screws. Such appliances should always

be returned to the nearest Sunbeam Appointed

Service Centre for adjustment or repair if required.

• Do not operate any electrical appliance with a

damaged cord or after the appliance has been

dropped or 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.

SAFETY PRECAUTIONS FOR ALL ELECTRICAL APPLIANCES

If you have any concerns regarding the performance and use of your appliance, please ring our Toll Free number

(Australia only) 1800 025 059. New Zealand - contact the Sunbeam Office in Auckland on 09 912 0747.

Ensure the above safety precautions are understood.

Features of your Sunbeam StickMaster.

Powerful 300 watt motor

High powered 300 watt motor for the most

demanding blending tasks. Whisper-quite

operation.

Ice Crushing blades

Unique blade design with vertical teeth for

optimal blending. Crushes ice in seconds.

Dishwasher safe components

The 700ml beaker is dishwasher safe for easy

cleaning. See page 9 for full details.

Detachable plastic shaft

The plastic shaft detaches with the push of a

button for easy cleaning.

Large capacity beaker

Large capacity 700ml beaker is ideal for taking

measurements and preparing small quantities of

processed foods.

SM6100 Pictured

Large

700ml

beaker

Ice crushing

blades

Detachable

plastic shaft

Powerful 300

watt motor

Eject

button

Power

switch

Features of your Sunbeam StickMaster Plus.

Powerful 300 watt motor

High powered 300 watt motor for the most

demanding blending tasks. Whisper-quite

operation.

Ice Crushing blades

Unique blade design with vertical teeth for

optimal blending. Crushes ice in seconds.

Dishwasher safe components

The 700ml beaker, chopper bowl and chopping

blade are dishwasher safe for easy cleaning.

See page 9 for full details.

Detachable plastic shaft

The plastic shaft detaches with the push of a

button for easy cleaning and use of other

attachments.

Chopper attachment

Chopper accessory conveniently attaches to the

stick mixer to chop meats, vegetables, nuts,

herbs, etc... Suction cap feet provide added

stability.

Large capacity beaker

Large capacity 700ml beaker is ideal for taking

measurements and preparing small quantities of

processed foods.

SM6210 Pictured

Large

700ml

beaker

Ice crushing

blades

Detachable

plastic shaft

Powerful 300

watt motor

Eject

button

Power

switch

Detachable

Chopper lid

Chopping

blade

Chopper

bowl

Features of your Sunbeam StickMaster Pro.

Powerful 350 watt motor

High performance 350 watt motor for the most

demanding blending, chopping and whisking

tasks. Whisper-quite operation.

Ice Crushing blades

Unique blade design with extra vertical teeth for

optimal blending. Crushes ice in seconds.

Variable speed control

Allows the optimum speed to be used for

various food processing tasks.

Dishwasher safe components

The 700ml beaker,chopper bowl, chopping blade

and whisk attachment are dishwasher safe for

easy cleaning. See page 9 for full details.

Detachable stainless steel shaft

The stainless steel shaft detaches with the push

of a button for easy cleaning and use of other

attachments.

Chopper attachment

Conveniently attaches to the stick mixer to chop

meats, vegetables, nuts, herbs etc... Suction cap

feet provide added stability.

Whisk attachment

Stainless steel whisk conveniently attaches to

the stick mixer. Ideal for beating egg whites

and mixing light batters.

Large capacity beaker

Large capacity 700ml beaker is ideal for taking

measurements and preparing small quantities of

processed foods.

SM8310 Pictured

Large

700ml

beaker

Ice

crushing

blades

Detachable

stainless

steel shaft

Powerful 350

watt motor

Eject

button

Power

switch

Detachable

Chopper lid

Chopping

blade

Chopper

bowl

Variable Speed

Control dial

Whisk

attachment

Whisk

adaptor

Important: Ensure that the StickMaster is

unplugged from the power outlet before

assembling or removing attachments.

To assemble your StickMaster

1. Insert the top part of the detachable shaft

into the hole on the base of the motor

housing until you hear a click. See diagram 1.

To disassemble your StickMaster

1. Press the lower button on the motor housing.

With your other hand, supporting

the detachable shaft as it comes

away from the motor housing

automatically. See diagram 2.

To use your StickMaster

1. Simply plug in your StickMaster to a 230-

240V power outlet.

2. Lower the StickMaster into food and depress

the power button at the top of the motor

housing.

OR, with your StickMaster Pro (SM8310) you

can select the optimal speed for the

processing task, by rolling the speed control

dial at the top of the motor housing.

3. To stop your StickMaster, take your finger off

the power button.

Using your Sunbeam StickMaster.

Diagram 1

Diagram 2

Press Eject

button to

release

Using your Sunbeam StickMaster cont.

Using the chopper attachment (provided

with models SM6210 and SM8310)

1. Place the chopper bowl on a clean, level

surface.

2. Fit the stainless steel chopper blade into the

chopper bowl.

3. Place food into the chopper bowl.

4. Attach the lid onto the chopper and rotate

the lid in a clockwise direction until it locks

into position.

5. Insert the top part of the chopper lid into

the hole on the base of the motor housing

until you hear a click. See diagram 3.

6. Hold the container with one hand while

operating the switch with the other.

Using the whisk attachment (provided with

model SM8310)

1. Insert the whisk arm into the small hole on

the bottom of the whisk adaptor. See

diagram 4.

2. Fit the whisk adaptor into the hole on the

base of the motor housing until you hear a

‘Click’. See diagram 4.

Diagram 3

Diagram 4

Press Eject

button to

release

Whisk

adaptor

Whisk arm

A Guide to your StickMaster Attachments.

Attachment Processing Task Food Suggested Processing Procedure

Aerating Milkshakes, Smoothies, Use chilled milk. Blend until

Cocktails, Fruit Frappes desired consistency is achieved.

Pureeing Soups, Sauces, Dips, Blend until smooth.

Baby Food

Ice Crushing Cocktails, Use small sized ice cubes and

Children’s Ice Treats add 1/4cup of water.

Emulsifying Salad Dressing Blend until well combined.

Mincing Red meat,

Chicken fillets,

Fish fillets, Prawns

Chopping Herbs, Nuts, Olives, Process 1/2cup at a time, to ensure

Fruit, Vegetables evenly sized pieces.

Dicing Onions, Garlic,

Ginger, Leeks, Carrots

Crumbing Bread Crumbs Tear bread roughly. Process until

desired consistency.

Biscuit Crumbs Break into pieces and process

until crumbed.

Whisking Cream, Egg Whites,

Light Batters

Important: Your StickMaster should be rinsed

thoroughly after each use.

After each use

1. Always remove the power cord from the

power outlet before cleaning and remove the

detachable shaft of the StickMaster.

Note: Do not immerse the detachable shaft of

the StickMaster in water because overtime the

lubrication on the bearings will wash away.

2. Wash the detachable shaft under running

water, without the use of abrasive

detergents.

3. When you have finished cleaning the

detachable shaft of the StickMaster, place it

upright so that any water which may have

got in, can drain out.

4. Attachments including the beaker, chopper

bowl, chopper lid and chopping blade

(chopper provided with models SM6210 and

SM8310) and whisk (provided with model

SM8310) can be washed in hot soapy water.

5. Dry thoroughly.

Important: Blades are extremely sharp, handle

with care.

For a quick wash up

Between processing tasks, hold the StickMaster

in the beaker half filled with water and turn on

for a few seconds.

Dishwasher Use

All plastic components deteriorate through the

prolonged use of a dishwasher for cleaning.

However, parts of your StickMaster are tolerant

to dishwasher use. These include the beaker,

chopper bowl, chopping blade (chopper

provided with models SM6210 and SM8310)

and whisk (provided with model SM8310).

Note: Place only on the top rack of your

dishwasher.

Note: The detachable shaft and chopper lid are

not dishwasher safe. Wipe down with soapy

water.

Motor Housing

Clean down the motor housing with just a damp

cloth.

Important: Ensure that the motor housing is not

immersed in water or any other liquid.

Care and Cleaning.

Sunbeam is a registered trademark. StickMaster is a

trademark of the Sunbeam Corporation. Made in Slovenia.

Due to minor changes in design or otherwise, the product

may differ from the one shown in this leaflet. Approved by

the appropriate Electrical Regulatory Authorities. Backed

by Sunbeam‘s 12 Month Replacement Guarantee and

National Service Network.

(INCORPORATED IN N.S.W.) A.C.N. 000 006 771

For more information or advice on any Sunbeam products,

contact the Sunbeam Consumer Service Line on 1800 025 059

in Australia. In New Zealand - contact the Sunbeam Office in

Auckland on 09 912 0747.

Pesto

1cup fresh basil leaves, tightly packed into

measuring cup and washed

50g pinenuts, toasted

40g parmesan cheese, grated

2 cloves garlic, peeled and roasted

125ml olive oil

Fresh ground Black pepper and sea salt to taste

1. Place all ingredients into the chopper bowl

and process until smooth.

Makes 1cup

Red Chilli Paste

100g fresh long red chillies, stem removed and

roughly chopped

1 red onion, peeled and chopped

5 cloves garlic, peeled

2 stalks lemongrass, trimmed,

pounded and sliced

1/4cup olive or vegetable oil

1. Place all ingredients into the chopper bowl

and process until smooth.

Makes 1 cup

Perfect to use in curries and for laksa.

Hommos

400g can chickpeas, rinsed and drained

1 tablespoon sesame paste

2 tablespoons lemon juice

2 tablespoons olive oil

4 small roasted garlic cloves

Sea salt and Black pepper to taste

1. Place all ingredients into the chopper bowl

and process until smooth

Makes 11/2cups

Lime Sage White Bean Dip

400g can white beans, rinsed and drained

2 tablespoons Lime juice

2 tablespoons fresh sage, roughly chopped

Sea salt and Black pepper to taste

1. Place all ingredients into chopper bowl and

process until smooth.

2. Taste and season with salt and pepper if

desired.

Makes 1cup.

Excellent served cold with lamb.

Recipes.

Avocado Dip

1 small clove garlic, peeled and chopped

1 small onion, peeled and roughly chopped

2 medium avocados, peeled, stone removed and

roughly chopped

2 tomatoes, roughly chopped

1 lemon, juiced

2 - 3 drops Tabasco sauce

Salt and pepper to taste

1. Place all ingredients into a small bowl.

2. Using the StickMaster, process until smooth

using a gentle up and down action.

3. Place into a small serving dish and serve with

corn chips or raw vegetables, such as celery

and carrot.

Blue Cheese Dip

2 small cloves garlic, peeled and chopped

1 onion, peeled and roughly chopped

1 x 250g cream cheese, cut into pieces

250g blue cheese, cut into pieces

1 cup sour cream

Salt and pepper to taste

1. Place all ingredients into a small bowl.

2. Using the StickMaster, process until smooth

using a gentle up and down action.

3. Place into serving dish and serve with melba

toast or raw vegetables.

Red Salmon Spread

1 x 210g can red salmon, drained and bones

removed

125g butter, melted

1 teaspoon dry mustard

1 tablespoon mayonnaise

6 slices pickled cucumber

Pepper to taste

1. Place all ingredients into a small bowl.

2. Using the StickMaster, process until smooth

using a gentle up and down action.

3. Place into serving dish and serve with fresh

crusty bread.

Peanut Butter

250g (1 1/2 cups) blanched and roasted peanuts

1. Place peanuts into chopper bowl and process

for 3 to minutes until smooth.

Stop every 30 seconds to stir.

Makes 1 cup.

Store in airtight container keeps for 2 weeks

Biscuit Crumbs

60g (3-4) Biscuits

1. Using the chopper attachment, process until

fine crumbs.

2. Use biscuit crumbs for the bases or toppings of

cheesecakes, slices and crumbles. Also fantastic

to stir through or serve on top of ice cream

for a real yummy treat!

Chocolate Crumbs

Place 100g chopped chocolate into chopper bowl

and process until fine.

Recipes.

Marinated Chicken Wings

24 chicken wings

2 cloves garlic, peeled and chopped

2cm piece green ginger, peeled and roughly

chopped

1/2cup soy sauce

1/2cup olive oil

2/3cup honey

1/2teaspoon Chinese five spice powder

pepper to taste.

1. Place chicken wings into a baking dish and

pierce skin with a skewer.

2. Place remaining ingredients into a small bowl.

3. Using the StickMaster, process until smooth.

Pour over chicken wings and allow to

marinate for approximately 2 hours.

4. Pre-heat oven to 160°C. Bake for

approximately 30 minutes, until dark golden

in colour. Baste chicken throughout cooking.

Fresh Tomato Soup Serves 6

1 tablespoon butter or margarine

2 cloves garlic, peeled and chopped

2 onions, peeled and roughly chopped

8 large tomatoes, peeled and quartered

1/3cup tomato paste

4 cups chicken stock

2 tablespoons Worcestershire sauce

1 tablespoon sugar

2 teaspoons oregano

2 teaspoons basil

1/4cup cream

Salt and pepper to taste

1. In a large saucepan, melt butter or margarine

and saute garlic and onions until tender.

2. Using the StickMaster puree tomatoes and

add to saucepan.

3. Add remaining ingredients, except cream.

Bring to the boil. Reduce heat and allow to

simmer for 10 minutes. Remove from heat.

4. Using the StickMaster, process soup until

smooth, using a gentle up and down action.

5. Stir through cream and seasonings. Gently re-

heat if necessary. DO NOT allow soup to boil

after cream has been added.

Recipes.

Pumpkin Soup Serves 6

1 tablespoon olive oil

1 tablespoon butter or margarine

1 clove garlic, peeled and chopped

1 large onion, peeled and roughly chopped

1.75kg pumpkin, peeled and cut into pieces

1 cup milk

4 cups chicken stock

Salt and pepper to taste

1 cup cream, optional

1. In a large saucepan, heat olive oil and butter

or margarine. Add garlic and onion and saute

until onion is tender.

2. Add pumpkin and saute for 10 minutes.

3. Add milk, chicken stock and seasonings. Bring

to the boil.

4. Reduce heat and allow to simmer until

pumpkin is tender. Remove from heat.

5. Using the StickMaster, process soup until

smooth, using a gentle up and down action.

6. Stir through cream. Gently re-heat if

necessary. DO NOT allow soup to boil after

cream has been added.

Mustard and Parsley Rack of Lamb Serves 4

4 racks of lamb with 3 lamb chops in each,

trimmed of excess fat

1 clove garlic, peeled and chopped

1 slice bread, roughly torn

2 teaspoons green peppercorns

1 tablespoon French mustard

1 tablespoon fruit chutney

1 cup parsley sprigs

1. Place garlic, bread, peppercorns, mustard and

fruit chutney into a bowl and process with

the StickMaster until garlic is finely chopped

and mixture is combined.

2. Spread mixture over back of lamb.

3. Using the StickMaster, process the parsley

until finely chopped. Coat over back of lamb.

4. Place in a baking dish with coated side

upwards.

5. Bake in oven, pre-heated to 180°C for

approximately 25-30 minutes or until cooked.

Chicken, turkey, pork, lamb and or veal Stuffing

2 cups fresh breadcrumbs (see below)

1 red or white onion, peeled and processed

3-4 tablespoons fresh herbs (sage, oregano,

rosemary, marjoram)

60g butter, softened

Fresh ground black pepper and sea salt to taste.

1. In a bowl combine all ingredients with a

wooden spoon.

2. Spoon into chicken or turkey cavity or spread

over lamb and veal before roasting.

Fresh Bread Crumbs

155g (3 standard slices white bread),

roughly chopped

Process in chopper bowl until fine crumbs.

Makes 2 cups.

Recipes.

Peach Yoghurt Mousse

825g can peaches, drained

1/4cup caster sugar

1/4cup cream

200g natural yoghurt

3 teaspoons gelatine dissolved in 2 tablespoons

boiling water

1. Place peaches and sugar into a large bowl.

2. Using the StickMaster process until smooth.

3. Add cream, yoghurt and dissolved gelatine.

Process until combined.

4. Pour into individual serving dishes and

refrigerate for several hours or until set.

5. Serve decorated with whipped cream and

grated chocolate.

Ricotta Puddings

375g ricotta

1 cup plain yogurt

1 egg

2 tablespoons orange juice

2 teaspoons orange rind

2 tablespoons caster sugar

1 teaspoon vanilla extract

1. Preheat oven to 180°C.

2. Using the StickMaster with whisk attachment,

place all ingredients into a small bowl and

whisk on a low speed until smooth. Divide the

mixture between four ovenproof cups.

3. Bake for 25 minutes or until firm.

Serve warm or cold.

Recipes.

Wild Berry Shortcake Flan

60g butter, softened

1/3cup caster sugar

1 teaspoon vanilla extract

1 tablespoon custard powder

1 egg, beaten

1 cup self raising flour, sifted

1 cup cream, whipped

250g fresh or frozen berries

1/2cup wild berry jam

1. Preheat oven to 170°C. Grease and flour flan tin.

2. In a small bowl cream butter, sugar and vanilla

using the StickMaster with whisk attachment.

Slowly mix in the custard powder and

gradually add the beaten egg and 2

tablespoons water. Mix in flour.

3. Spread cake batter into flan tin. Bake for 25

minutes or until a skewer inserted in the

centre comes out clean. Loosen the edges with

a small knife, cool slightly before turning out

onto cake rack.

4. Once the shortcake is cool, fill the centre with

the whipped cream and chill.

5. Meanwhile heat the jam in a small saucepan

until warm and dip berries a few at time into

the warmed jam. Pile the berries into the

centre of the shortcake. Drizzle over any

remaining jam. Chill before serving.

Heavenly Rich Chocolate Mousse

250g rich dark chocolate, melted

300ml light thickened cream, whipped

7g sachet gelatine, melted in 125ml boiling

water, cooled

2 egg whites

1. Mix the melted chocolate and whipped cream

together in a large bowl. Add gelatine.

2. In a small bowl using the StickMaster with

whisk attachment, whisk the egg whites to

stiff peak stage and fold into the chocolate

mixture until well combined.

3. Immediately pour into 4 x 1cup ramekins.

Refrigerate until firm.

Recipes.

Strawberry Cream

2 punnets strawberries, washed and hulled

3/4cup caster sugar

2 tablespoons lemon juice

3 teaspoons gelatine dissolved in 2 tablespoons

boiling water

300mls thickened cream

Extra strawberries for decoration

1. Place strawberries, sugar and lemon juice into

a saucepan and bring to the boil.

2. Reduce heat and allow to simmer until sugar

has dissolved. Add dissoved gelatine to

strawberry mixture and allow to cool.

3. Using the StickMaster, process strawberry

mixture until smooth.

4. In a separate bowl, using the StickMaster,

process cream until thick.

5. Fold the cooled strawberry mixture through

the cream using a large spoon. Pour into

individual serving dishes and chill for several

hours.

6. Serve decorated with extra fresh strawberries

and whipped cream.

Basic Butter Cake

125g butter or margarine, softened and cut into

pieces

2/3cup caster sugar

1 teaspoon vanilla

2 eggs

2 cups S.R. flour

1/2cup milk

1. Pre-heat oven to 190°C. Grease and base line

a 20cm round cake tin.

2. Place butter or margarine, sugar, vanilla and 1

egg into a small bowl.

3. Using the StickMaster, process cream mixture

until light and fluffy, by using a gentle up

and down action (tilt bowl slightly with

processing if necessary).

4. Add remaining egg and beat to combine.

5. Using the StickMaster, gradually add flour

and milk alternatively and mix using a gentle

up and down action. DO NOT OVER PROCESS.

6. Spread mixture into prepared tin and bake

for approximately 30-35 minutes, until

golden. Cool and use as desired.

Recipes.

Variations

Banana Cake

Add 2 roughly chopped very ripe bananas and 1/2

teaspoon bicarbonate of soda when second egg

is added to the mixture.

Cool and ice as desired.

Apple Tea Cake

Prior to baking cake, top with thinly sliced apple

pieces and sprinkle with a mixture of 1

tablespoon brown sugar and 1/2teaspoon

cinnamon.

Lemon Icing

Finely grated rind of 1 lemon

2 tablespoons lemon juice

11/2ups icing sugar

1. Place all ingredients into a small bowl.

2. Using the StickMaster, process until well

combined.

Chocolate Frosting

2 tablespoons butter or margarine

2 tablespoons cocoa

3 tablespoons milk

2 cups icing sugar

1. Place all ingredients into a small bowl.

2. Using the StickMaster, process until well

combined.

Apple

Add 1 chopped apple

Apricots

Add 1cup chopped dried apricots

Cranberries

Add 1/4cup dried cranberries

Ham

Add 100g chopped ham

Pecans

Add 1/4 cup chopped pecans

Pinenuts

Add 2 tablespoons toasted pinenuts

Prosciutto

Add 4-6 slices thinly sliced prosciutto

Recipes.

Plain Scones Makes approximately 12

11/2cups self raising flour

1/2teaspoon salt

60g butter or margarine, softened and cut into

pieces

1/2cup milk

1. Pre-heat oven to 220°C. Grease and lightly

flour an oven tray.

2. Place flour, salt and butter or margarine into

a small bowl. Using the StickMaster, process

until mixture resembles breadcrumbs.

3. Add milk and process, using a gentle up and

down action until mixture is just combined.

DO NOT OVER PROCESS.

4. Turn mixture out onto a floured board and

knead lightly.

5. Press or roll out to 2cm thickness and cut with

a floured scone cutter.

6. Place close together on a prepared tray and

glaze with milk. Bake for 10-12 minutes.

Crepe Batter Makes approximately 12

11/2cups plain flour

pinch salt

Combine: 2 eggs, 11/2cups of milk and 1

tablespoon oil.

1. Place all ingredients into a small bowl.

2. Using the StickMaster, process until just

combined. DO NOT OVER PROCESS.

3. Place about 1/3cup of batter onto a hot

Sunbeam Skillet and cook until lightly golden.

Turn to brown other side.

4. Serve with favourite filling or as a dessert,

sprinkle with icing sugar and lemon juice.

Basic Pikelet Batter Makes approximately 24

1 cup self raising flour

pinch salt

1/4teaspoon bicarbonate of soda

2 tablespoons caster sugar

Combine: 1 egg, 1 cup sour milk (if fresh add 1

teaspoon vinegar) and 60g of butter or

margarine, melted.

1. Place all ingredients into a small bowl.

2. Using the StickMaster, process until just

combined. DO NOT OVER PROCESS.

3. Place spoonfuls of mixture onto the Sunbeam

Frypan and cook until bubbled. Turn to

brown.

Mayonnaise

1 egg

1/2teaspoon dry mustard

1/4teaspoon salt

pinch pepper

2 tablespoons lemon juice

3/4cup vegetable oil

1. Place all ingredients except oil into a bowl.

2. Using the StickMaster, process until combined.

3. Gradually add half the oil in a thin stream

processing constantly using a brisk up and

down action.

4. Add remaining oil more quickly while

processing until thick and smooth. DO NOT

OVER PROCESS

5. Use as desired.

Recipes.

Tartare Sauce

1 quantity of mayonnaise

1/2small gherkin, roughly chopped

2 sprigs parsley

1 teaspoon capers, drained

1 teaspoon lemon juice

1/2teaspoon sugar

1. Place all ingredients into a bowl.

2. Using the StickMaster, process until combined

and finely chopped.

Serve chilled with seafood.

Easy Bernaise Sauce

1 shallot, roughly chopped

2 tablespoons tarragon vinegar

1 tablespoon white wine

1 tablespoon water

6 peppercorns

1 bay leaf

2 egg yolks

250g butter, heated until bubbling

1. Place shallots, vinegar, water, peppercorns

and bay leaf into a small saucepan and

simmer until liquid reduces to one third.

Strain.

2. Combine liquid and egg yolks into a bowl.

Using the StickMaster, process until combined.

3. Gradually add hot butter while processing

using a brisk up and down action until

mixture is thick and creamy. DO NOT OVER

PROCESS. Serve over steaks or steamed

vegetables.

Breakfast Shake

1cup milk

1/3cup natural yogurt

125g fresh fruit (strawberries, passionfruit,

banana), chopped

1 tablespoon wheat germ or bran

1. Place all ingredients into the large beaker.

2. Using the StickMaster process until smooth.

Banana Smoothie Serves 4

2 ripe bananas, peeled and roughly chopped

100g natural yoghurt

1 scoop vanilla ice cream

2 cups chilled milk

2 tablespoons honey

1. Place all ingredients into a large jug.

2. Using the StickMaster, process until smooth

and frothy.

Vanilla Milkshake Serves 2

1 cup chilled milk

2 scoops vanilla ice cream

1/4teaspoon vanilla essence

1. Place all ingredients into a large jug.

2. Using the StickMaster, process until frothy.

Variations

Chocolate

Add 1-2 tablespoons chocolate flavoured syrup.

Strawberry

Add 1/2cup fresh strawberries or 1 tablespoon

strawberry flavoured syrup.

Recipes.

Sunbeam SM6100 5065 StickMaster Inst User Manual To The 89f1a526 3103 40f9 9e51 E14e4a9c5ea1

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