Sunbeam Pb7950 Users Manual PB7950_IB
PB7950 to the manual fcb729f7-eb4f-1d24-fdb6-941757eb1c86
2015-01-23
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MultiBlender Electronic 850 watt electronic blender with 7 programmed functions Instruction Booklet PB7950 Please read these instructions carefully and retain for future reference. Contents Sunbeam’s Safety Precautions 1 Features of your MultiBlender Electronic 2 Before using your MultiBlender Electronic 4 Using your MultiBlender Electronic 5 A Guide to your MultiBlender Electronic Handy Blending Hints Care and Cleaning Recipes Soups Dips/Starters/Pastes Light Snacks Desserts Drinks Thick Shakes Cocktails 6 7 8 9 11 14 15 17 19 20 Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM MULTIBLENDER ELECTRONIC PB7950 • Ensure fingers are kept well away from the blades when in use. • When using heavy loads this blender should not be operated for more than 1 minute and 40 seconds, this does not apply to any of the recipes detailed in this instruction booklet. • Do not blend hot ingredients. • Always operate on a flat surface. Sunbeam are very safety conscious when • Do not use an appliance for any purpose designing and manufacturing consumer products, other than its intended use. but it is essential that the product user also • Do not place an appliance on or near a hot gas exercise care when using an electrical appliance. flame, electric element or on a heated oven. Listed below are precautions which are essential Do not place on top of any other appliance. for the safe use of an electrical appliance: • Do not let the power cord of an appliance hang • Read carefully and save all the instructions over the edge of a table or bench top or touch provided with an appliance. any hot surface. • Always turn the power off at the power outlet • For safety reasons and to avoid maintenance before you insert or remove a plug. Remove by unskilled persons, some appliances are by grasping the plug - do not pull on the cord. ‘sealed’ using tamperproof screws. Such • Turn the power off and remove the plug when the appliance is not in use and before cleaning. • Do not use your appliance with an extension cord unless this cord has been checked and tested by a qualified technician or service person. • Always use your appliance from a power outlet of the voltage (A.C. only) marked on the appliance. • 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. 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. • Do not immerse the appliance in water or any other liquid unless recommended. If you have any concerns regarding the performance and use of your appliance, please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line. Ensure the above safety precautions are understood. 1 Features of your MultiBlender Electronic 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 jug and features a pouring hole, that allows you to add ingredients during the blending process. �� ���� �� ���� ���� ���� 1.6 litre heat-resistant jug. The sizeable 1.6 litre glass jug features specially designed internal ribs to cycle ingredients back into the blade system for superior results. ��� ��� The jug features an easy to pour lip and is marked in both cups and millilitres (mL) for ease of use. The heat-resistant 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. Motor base. The base houses a powerful 850 watt motor providing superior performance for every blending task. �� ��� �������� ���������� Non-slip feet. 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 powder, produces a smooth consistency when pureeing and combines ingredients perfectly for a frappé. �� � ���� � Recipe programs. Three blending favourites milkshake, thickshake and smoothie. Just add ingredients and each of these programs have been developed to ensure perfect consistent results everytime. � � � Functional programs. � To assist with some of the more functional blender uses, these four programs (mix, puree, cocktail and ice crush) have been tested and refined, to remove the guess work and improve on the final blending result. Manual operation. Low and High speed control plus Pulse. �� ���� ��������� ��������� Cord storage facility. For tidy, convenient storage of the cord underneath the motor base. ����� ����� 3 Before using your MultiBlender Electronic 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 sixblade assembly, as shown in figure 1. Figure 1 Six-blade assembly Silicone seal Figure 2 Note: The blender jug will leak if the sixblade 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’. 4 Using your MultiBlender Electronic 1. Place the blender jug onto the motor base. Note: Do not switch ‘ON’ the MultiBlender Electronic without the lid in position. 2. Place ingredients into the glass jug. Do not exceed the maximum indicated level – 1.6 litres. while blending by removing the ingredient cup and pouring ingredients through the hole in the lid. Note: The pre-programmed functions can be stopped by simply pressing the ‘OFF’ button. 3. Position the lid with ingredient cup onto the blender jug. Ensure the lid is firmly in place. 5. If using the manual buttons, Low or High, once you have completed blending, press the ‘OFF’ button on the control panel. 4. Using the control panel, select the desired function, either from the pre-programmed functions or the manual buttons High, Low and PULSE settings. 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. The Blending Guide on page 6 shows various 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 850 watt motor could cause the liquid to surge up causing leakage. Once you have started blending you can remove your hand. Further ingredients can also be added 5 A Guide to your MultiBlender Electronic Processing Task Food Suggested Setting Programme Suggested Processing Procedure Aerating Milkshakes, Smoothies HIGH Milkshake Use chilled milk. Blend until desired consistency is achieved. Chopping Nuts, Chocolate, Garlic or Herbs PULSE Process ½ cup at a time, to ensure evenly sized pieces. Crumbing Bread Crumbs PULSE Tear bread roughly. Process until desired consistency. Biscuit Crumbs PULSE Break into pieces and process until crumbed. Crushing Ice Crush Ice Add ¼ cup of water. Use the PULSE button 3-4 times in succession for crushed ice. Emulsifying Salad Dressing LOW Crush Ice & Cocktails Blend until well combined. Oil may be added to the mixture during processing through the pouring hole in the lid. Mixing Batters, Cakes LOW & HIGH MIX Process ingredients until just combined. DO NOT OVERPROCESS. Soups, Vegetables, Fruits HIGH PUREE Pureeing 6 PULSE Blend until smooth. 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. • Use your blender for chopping small amounts of food like nuts, bread crumbs and whole spices. • 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. • Never fill above the maximum level indicator – 1.6 litres. • 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. • When pureeing fruit or vegetables, cooked or raw, cut into small pieces to facilitate blending. • When making bread crumbs, use 2 to 3 day old bread, leaving crusts on, 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. • Do not process hot liquids in your blender. Allow to cool 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. 7 Care and Cleaning Quick cleaning method. 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. For thorough cleaning. 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. Figure 3 8 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. Caution: Take care when cleaning the blades as they are extremely sharp. Note: Do not clean any part of the blender in the dishwasher. 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. Recipes – Soups Potato and Leek Soup Serves 4 Mexican style Tomato Soup 1 tablespoon olive oil 1 tablespoon olive oil 2 small rashers bacon, chopped 2 onions, chopped 3 medium leeks, sliced thinly 2 cloves garlic, crushed 1 kg potatoes, peeled and chopped roughly 2 teaspoons cumin powder 2 litres chicken or vegetable stock 1 teaspoon chilli powder Freshly ground black pepper 3 x 400g can chopped tomatoes ½ cup grated Parmesan 500ml water 1. Heat oil in a large saucepan; add bacon and cook, stirring occasionally, until crisp. Remove from pan. 2. Add leeks to the same pan and cook, stirring for about 5 minutes or until leeks are tender. Add potatoes and stock and bring to the boil; reduce heat and simmer, uncovered, for about 40 minutes. 3. Remove from heat; cool. Place half of the soup mixture into the blender jug and press the ‘PUREE’ button. When the cycle has finished, pour back in with remainder of soup. 4. Add cooked bacon to soup and reheat until soup is hot. Season to taste with freshly ground pepper. 5. Serve soup topped with parmesan cheese. Serves 4 1 teaspoon brown sugar 1 tablespoon vinegar 2 x 400g cans red kidney beans, rinsed, drained Sour cream and flour tortillas to serve 1. Heat oil in a large saucepan, add onions and garlic and cook on a medium heat until onions start to soften; add the cumin and chilli powder and cook, stirring, until the spices become fragrant. Add the tomatoes, and water; simmer for 20 minutes. Remove from heat; cool. 2. Stir through the sugar, vinegar and beans; allow to cool. 3. Place half of the soup mixture into the blender jug and press the ‘PUREE’ button. Pour contents of blender jug into a container and repeat this step with the remaining soup mixture. 4. Return soup to saucepan to heat through; serve with sour cream and warm flour tortillas. 9 Recipes – Soups (continued) Roast Pumpkin Soup Serves 6 Vegetable Soup Serves 4-6 1.5 kg pumpkin 1 tablespoon olive oil 2 tablespoons olive oil 1 onion, chopped Sea salt & freshly ground black pepper 2 cloves garlic, crushed 20g butter 2 carrots, diced 1 onion, chopped 1 potato, diced 1 litre chicken stock 2 trimmed celery stalks, diced finely ¹/³ cup cream or sour cream to serve (optional) 800g can chopped tomatoes 1. Preheat oven to 200°C. 2. Remove skin and seeds from pumpkin and cut into even sized chunks. 3. Place pumpkin in an oven dish and drizzle with half the oil. Season with a little salt and pepper. Bake in oven for about 40 minutes or until cooked. 4. In a large saucepan heat remaining oil and butter. Add onion and cook until tender. Add the pumpkin and stock and bring to the boil. Reduce heat, simmer, uncovered, for 10 minutes. Cool before blending. 5. Place half of the soup mixture in blender and press the ‘PUREE’ button. Repeat with remaining soup mixture. 6. Reheat until soup is hot. Serve with cream and extra ground pepper if desired. 6 cups water 1 cup chopped savoy cabbage 2 small zucchini, diced 100g button mushrooms, sliced sea salt and freshly ground black pepper 1. Heat oil in frying pan on setting 5. Cook onion and garlic until translucent. Add carrot, potato and celery; cook, stirring occasionally for 5 minutes. 2. Add the chopped tomatoes, cabbage, zucchini, mushrooms and water and bring the soup to the boil. Reduce heat to a simmer and cook, covered for about 45 minutes or until vegetables are tender. 3. Remove from heat and allow to cool. Place the soup in batches into the blender jug and press the ‘PUREE’ button. 4. Return soup to saucepan and reheat until hot. Tip: For a soup with more texture you can simply puree only half the soup. 10 Recipes – Dips/Starters/Pastes Hummus Serves 4 Guacamole 420g can chickpeas, rinsed, and drained 2 ripe avocados, peeled, seeds removed 2 tablespoons tahini 1 clove garlic ¼ cup lemon juice 1 tablespoon lemon juice ¼ cup water dash Tabasco sauce ¼ cup olive oil 1 jalepeno chilli, sliced 1 clove garlic, crushed ¼ cup fresh coriander leaves ½ teaspoon ground cumin 1 tomato, chopped ½ teaspoon salt 1. Place all ingredients in the blender jug. 1. Place all ingredients except tomato in the blender jug. 2. Press the ‘PUREE’ button. 2. Press the ‘PUREE’ button. 3. Transfer mixture into a bowl and refrigerate for 1-2 hours before serving. 3. Transfer mixture to a bowl and stir through tomato. Serving suggestions: Serve hummus with toasted pita crisps; simply cut pita bread into triangles, brush with olive oil and season with a little salt and cumin seeds. Bake in oven at 200°C for about 5 minutes or until crisp. 4. Refrigerate for 1 hour before serving. Serve with corn chips and salsa 11 Recipes – Dips/Starters/Pastes (continued) Pesto Serves 4 Whole Egg Mayonnaise 125g fresh basil leaves 1 egg 3 cloves garlic 1 tablespoon lemon juice 2 teaspoons lemon juice 2 teaspoons Dijon mustard sea salt pinch sea salt freshly ground black pepper 1 cup vegetable oil 1 cup extra virgin olive oil ½ cup pine nuts, roasted 60g pecorino or parmesan, grated 1. Place the basil, garlic, juice, salt, pepper and oil in the blender jug. Blend on ‘HIGH’ for 20 seconds. 2. Push down any ingredients that may have come up the sides of the jug and add the nuts and cheese. Blend on ‘HIGH’ for a further 20 seconds or until a smooth texture is achieved. If a nutty texture is desired only blend on ‘HIGH’ for 5-10 seconds. To serve: Boil a large pot of boiling water with a little oil in it. Boil 500g pasta until just tender. Drain pasta well but do not rinse. Place hot pasta back in to pot and stir through half of the pesto sauce. Add more pesto to taste if desired. Serve with extra cheese and a sprinkle of toasted pine nuts. Tip: To keep pesto sauce for a few days in the refrigerator simply place pesto into a clean container and pour enough olive oil over top to cover, this will stop the pesto from discolouring. Cover with lid or plastic wrap. 12 Approx. 1½ cups 1. Place egg, juice, mustard and salt in the blender jug. Blend on ‘LOW’ for 10 seconds or until combined. 2. With the motor still running remove the measuring cup from the lid, start to pour in the oil in a slow, thin stream until the mixture is creamy and all the oil has been added. 3. Keeps in the refrigerator for 1 week. Recipes – Dips/Starters/Pastes (continued) Approx. 1½ cups Baba Ghanoush Herbed Mushroom Pate 2 large eggplants 50g butter or margarine 2 cloves garlic 1 onion, roughly chopped 2 tablespoons tahini 300g mushrooms, sliced ¼ cup lemon juice 200g cream cheese, cubed ¼ teaspoon sweet paprika 1 tablespoon freshly chopped chives sea salt and freshly ground black pepper salt and freshly ground black pepper to taste 1 tablespoon Extra Virgin olive oil 1. Pierce eggplants all over with a fork. Cook eggplants under a griller until the skin blackens and the flesh is soft. Allow eggplants to cool for 20 minutes before removing skin; drain for 10 minutes. 2. Place all ingredients into blender jug. Place lid onto jug and press the ‘PUREE’ button. Check mixture and scrape sides if necessary. Blend on low to finish blending if needed. 1. Heat butter in a frying pan over a medium heat. Cook onion and mushrooms until soft; cool. 2. Place mushroom mixture into blender jug with remaining ingredients. 3. Press the ‘PUREE’ button. 4. Pour into serving bowl and refrigerate for at least 2 hours before serving. 5. Serve with Melba toasts. 3. Transfer mixture into a bowl and refrigerate for 1-2 hours before serving. Drizzle extra virgin olive oil over the top before serving. Serve with crusty fresh bread 13 Recipes – Light Snacks Sweet potato and rocket frittata Serves 8 Bacon and Cheese Quiche 1 small sweet potato 1 large sheet ready made frozen shortcrust 80g baby rocket leaves pastry 200g fetta cheese, crumbled 6 bacon rashers, rind removed, roughly 250ml thickened cream chopped 10 eggs 1 small onion, chopped finely Sea salt and freshly ground black pepper, 1½ cups grated tasty cheese to taste 4 eggs ½ cup grated tasty cheese 1 cup milk ½ cup cream 1. Preheat oven to 200°C. Grease and line base of a 19cm square shallow cake tin. 2. Peel the sweet potato and slice thinly. 3. Place a layer of sweet potato then rocket then fetta into the cake tin and then repeat layers again. Reserve a few sweet potato slices if possible for the top. 4. Combine the eggs, cream, salt and pepper in blender and blend on HIGH until smooth. Pour egg mixture into the cake tin and top with the grated cheese. 5. Place frittata into oven and cook for about 30-35 minutes or until cooked through. If the frittata starts to brown too much before the inside is completely cooked lay a piece of foil over the top, this will stop excessive browning. ½ cup self raising flour pepper to taste 1. Preheat oven to 180°C. Line quiche dish with pastry and trim edges. Prick pastry all over with a fork. 2. Cook bacon in a frying pan until tender, remove from pan and drain on absorbent paper; cool. 3. In a large bowl combine the bacon, onion and cheese. 4. Place all the remaining ingredients into the blender jug. 5. Press the ‘MIX’ button. 6. Place the bacon mixture into the prepared quiche dish and pour the egg mixture over the top. 7. Bake in oven for about 50 minutes or until cooked. Allow quiche to stand for 10 minutes before cutting. 14 Recipes – Desserts Baked Lemon Cheesecake Serves 10 Banana Cake with Cream Cheese Frosting 250g plain biscuit crumbs 2¼ cups self raising flour 2 teaspoons nutmeg ½ teaspoon salt 125g melted butter 1 teaspoon cinnamon 250ml thickened cream ½ teaspoon nutmeg 3 eggs 2 eggs ½ cup caster sugar 180g butter, room temperature, chopped 2 teaspoon grated lemon rind ½ cup buttermilk 2 tablespoons lemon juice 1½ cups raw sugar 500g cream cheese, room temperature, cubed 1 teaspoon white vinegar 1. Crush biscuits 5-6 at a time using the ‘PULSE’ button until crumbled. Remove jug from base and shake biscuits if necessary. Combine the nutmeg, melted butter and biscuit crumbs in a bowl; mix well. Press crumb mixture into the base and sides of a greased 20cm springform pan. Place on a baking tray and refrigerate for 30 minutes. 2. Place cream, eggs, sugar, rind, juice and half of the cream cheese in blender. 3. Press the ‘MIX’ button. With the motor still running, remove the ingredient cup from the lid and drop in the remaining cubes of cream cheese one at a time, until the mixture is smooth. 4. Pour filling into crust and bake in oven at 160°C for approximately 50 minutes or until firm. Cool in oven with door ajar. Refrigerate for several hours before serving. 1 teaspoon vanilla essence 1½ cups very ripe mashed banana 1. Preheat oven to 180°C. Grease and line a 20cm baba pan. 2. Sift flour, salt, cinnamon and nutmeg into a large bowl. 3. Place the eggs, butter, milk, sugar, vinegar, essence, and bananas into blender jug. 4. Press the ‘MIX’ button. (Mixture will separate at this stage but will come back together when mixed with dry ingredients). 5. Pour the banana mixture into the dry ingredients and mix with a wooden spoon or whisk until combined. 6. Pour mixture into prepared tin and bake for about 40 minutes or until cooked when tested with a skewer. 7. Allow cake to cool in pan for 5 minutes before transferring to a wire rack to cool. 8. Ice with cream cheese frosting, recipe over page. 15 Recipes – Desserts (continued) Cream Cheese Frosting 5. Pour mixture into prepared pan and bake for about 1 hour or until cooked when tested with a wooden skewer. Remove from oven and stand for 5 minutes before turning out onto a wire rack. 250g softened cream cheese ¼ cup butter 1 teaspoon vanilla 3 cups icing sugar mixture ¼ cup passionfruit pulp Combine cream cheese, butter and vanilla in a small bowl. Using an electric mixer beat until smooth. Add the icing sugar mixture and beat until smooth. Reduce speed and add passionfruit. Spread over cooled cake. Sticky Date Pudding Serves 8 6. Serve pudding with butterscotch sauce. To make sauce, heat all ingredients in a small saucepan over a low heat until combined. Honey Pikelets 3 large eggs ¼ cup honey 1 cup milk 200g coarsely chopped dried dates 1½ cups self raising flour 1 teaspoon bicarbonate soda pinch salt 1 ¼ cups boiling water 60ml olive oil 1 cup firmly packed brown sugar 1 cup self raising flour ¼ teaspoon mixed spice 2 eggs Makes 30 1. Add all ingredients into the blender jug and blend on ‘LOW’ for 30 seconds. Scrape down sides of blender and blend again on ‘LOW’ for a further 30 seconds. 2. Pour mixture into a jug and refrigerate for 30 minutes. 140g butter 3. Place tablespoon amounts of mixture into a lightly greased frying pan until golden on each side. 2/3 cup firmly packed brown sugar 4. Serve with butter. Butterscotch sauce 1 cup (250ml) thickened cream 1. Preheat oven to 180°C. Grease and line a 20cm cake pan with baking paper. 2. Place dates, soda and water into the blender jug. Pace the lid on and allow the mixture to stand for 5 minutes. 3. Add oil and sugar and pulse 3 times. 4. Add remaining ingredients and pulse mixture until just combined. Scrape down sides of jug if necessary. Do not over process. 16 Recipes – Drinks Classic Banana Smoothie Serves 2 Milo Madness 2 cups skim milk 2 cups milk 2 medium bananas, roughly chopped 2 scoops vanilla ice cream ½ cup low fat yogurt 3-4 tablespoons Milo 1 tablespoon honey 1. Place all ingredients into blender jug. ¼ teaspoon cinnamon 2. Press the ‘MILK SHAKE’ button. 1. Place all ingredients into blender jug. 2. Press the ‘SMOOTHIE’ button. 3. Pour into 2 glasses, dust with extra Milo. Fruity Fantasy 3. Pour into 2 glasses. Classic Milkshake Serves 2 Serves 2 180ml fresh orange juice Serves 2 90ml pineapple juice 250ml milk 1 punnet strawberries 2 scoops ice cream – any flavour slice honeydew melon 2 tablespoons topping – any flavour slice rockmelon 1. Place all ingredients into blender jug. 8 small ice cubes 2. Press the ‘MILK SHAKE’ button. 1. Place all ingredients into blender jug. 3. Pour into 2 glasses. 2. Press the ‘SMOOTHIE’ button. Strawberry Milkshake Serves 2 3. Pour into 2 glasses. 6 strawberries 2 cups milk 2 scoops strawberry ice cream 1. Place all ingredients into blender jug. 2. Press the ‘MILK SHAKE’ button. 3. Pour into 2 glasses. 17 Recipes – Drinks (continued) Citrus Buzz Serves 2 Raspberry Citrus Smoothie Serves 2 60ml fresh lime juice 1 cup raspberry yogurt 4 dashes Angostura bitters 1 cup frozen yogurt 8 small ice cubes 1 cup orange juice lemonade 1 cup frozen raspberries 1. Place all ingredients except for lemonade into blender jug. 1. Place all ingredients into blender jug. 2. Press the ‘SMOOTHIE’ button. 3. Pour into 2 glasses. 3. Pour into 2 glasses, top with lemonade. Iced Coffee Serves 2 2. Press ‘SMOOTHIE’ button. Peach Smoothie Serves 2 400g can peaches in natural juice, drained 2 tablespoons instant coffee dissolved in ¼ cup plain yogurt 2 tablespoons boiling water 2 teaspoons honey 2 cups milk 1 scoop vanilla ice-cream 2 scoops vanilla ice cream 1 cup milk whipped cream to serve 1. Place all ingredients into blender jug. 1. Place all ingredients except for cream into blender jug. 2. Press the ‘MILK SHAKE’ button. 2. Press ‘SMOOTHIE’ button. 3. Pour into 2 glasses. 3. Pour into 2 large glasses, top with whipped cream and dust with chocolate. Mango Papaya Smoothie Frosty Fruity Smoothie ½ small papaya, peeled, seeded, and Serves 2 1 banana 1 cup tropical juice ½ cup milk 3 ice cubes 1. Place all ingredients into blender jug. 2. Press ‘SMOOTHIE’ button. 3. Pour into 2 glasses. 18 Serves 2 1 mango, peeled, pitted, and chopped chopped 1 cup plain yogurt 1 tablespoon fresh lime juice 1 tablespoon honey 1. Place all ingredients into blender jug. 2. Press ‘SMOOTHIE’ button. 3. Pour into 2 glasses. Recipes – Thick Shakes Tips for great Thick shakes Berry Yogurt Thick shake • Don’t use hard ice cream straight from the freezer • Leave ice cream out for about 5 minutes before blending; this time may vary depending on how cold your freezer is. • Ice creams with a higher cream content may need a little extra milk. • 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. 270g frozen berry yogurt Classic thick shake chopped Serves 2 270g chocolate ice cream ¹/³ cup milk 1. Place all ingredients into blender jug. 2. Press the ‘THICK SHAKE’ button. 3. Pour into 2 glasses. Serves 2 ¼ cup frozen mixed berries ½ cup milk 1. Place all ingredients into blender jug. 2. Press the ‘THICK SHAKE’ button. 3. Pour into 2 glasses. Tim Tam Thick shake Serves 2 4 Arnott’s Original Tim Tams, roughly 270g vanilla ice-cream 100ml milk 2 Tim Tam Fingers, to garnish 1. Place ingredients into blender jug. 2. Press the ‘THICK SHAKE’ button. 3. Pour into 2 glasses, garnish with Tim Tam Fingers. 19 Recipes – Cocktails Sugar Syrup is an essential ingredient to making great cocktails. Use equal parts of white sugar and water and bring to the boil in a small saucepan until the sugar has dissolved. Cool and store in the refrigerator. Frozen Lime Margarita Serves 2 60ml tequila Pina Colada Serves 2 90ml Bacardi rum 120ml pineapple juice 60ml coconut cream 30ml Malibu 30ml sugar syrup 14 standard size ice cubes 30ml fresh lime juice 60ml Cointreau or triple sec 1. Combine all ingredients in blender. 30ml sugar syrup 2. Press the ‘COCKTAIL’ button. 14 standard size ice cubes 3. Pour into 2 cocktail glasses. 1. Combine all ingredients in blender. Splice 2. Press the ‘COCKTAIL’ button. 60ml Midori 3. Pour into 2 cocktail glasses. 60ml Malibu Strawberry Daiquiri Serves 2 90ml Bacardi rum 60ml fresh lime juice Serves 2 120ml pineapple juice 80ml cream 14 standard size ice cubes 60ml sugar syrup 1. Combine all ingredients in blender. 6 strawberries, quartered 2. Press the ‘COCKTAIL’ button. 14 standard size ice cubes 3. Pour into 2 cocktail glasses. 1. Combine all ingredients in blender. 2. Press the ‘COCKTAIL’ button. 3. Pour into 2 cocktail glasses. 20 Recipes – Cocktails (continued) Mocha Madness Serves 2 Frozen Cosmopolitan 30ml espresso coffee 20ml citron vodka 60ml Baileys 40ml vodka 60ml vodka 60ml Cointreau 1 scoop chocolate ice cream 120ml cranberry juice 14 standard ice cubes 1 teaspoon lime juice 1. Combine all ingredients in blender. Serves 2 8 standard size ice cubes 2. Press the ‘COCKTAIL’ button. 1. Combine all ingredients in blender. 3. Pour into 2 cocktail glasses. 2. Press the ‘COCKTAIL’ button. Eggnog Serves 2 3. Pour into 2 cocktail glasses. 30ml sugar syrup 60ml brandy 60ml dark rum 2 eggs 8 standard size ice cubes Milk 1. Combine all ingredients except milk in blender. 2. Press the ‘COCKTAIL’ button. 3. Pour into 2 cocktail glasses then top up glasses with milk. 21 Notes 12 Month Replacement Guarantee We are so confident of the quality of our product,should this appliance develop any malfunction within 12 months of purchase (3 Months commercial use) due to faulty materials or manufacture, we will replace it for you absolutely free. Should you experience any difficulties with your appliance, please phone our free call customer service line for advice on 1800 025 059 in Australia, or 0800 786 232 in New Zealand. Alternatively, simply return the faulty appliance to your place of purchase, along with your purchase receipt. Your Sunbeam 12 Month Replacement Guarantee naturally does not cover misuse or negligent handling, and excludes breakables such as glass or ceramic items, and normal wear and tear. Similarly, your 12 Month Replacement Guarantee does not cover damage to household surfaces as a result of water or other substances leaking from your appliance, not does it cover freight costs. In Australia, this guarantee is additional to the conditions and guarantees which are mandatory as implied under the Trade Practices Act 1974 and State and Territory legislation. Sunbeam Service Centres Sunbeam has established a network of authorised service centres throughout Australia and New Zealand to provide quick, convenient service for our customers. Should your appliance require repair or service, either during or after the guarantee period, contact your nearest service centre. For a complete list of Sunbeam’s authorised service centres: Australia www.sunbeam.com.au/service centres 1800 025 059 New Zealand www.sunbeam.co.nz/service centres 0800 786 232 Consumer Hotline In Australia Visit www.sunbeam.com.au Or Call 1800 025 059 In New Zealand Visit www.sunbeam.co.nz Or call 0800 786 232 is a registered Trademark of Sunbeam. ‘MultiBlender’ is a trademark of Sunbeam Corporation. Made in China. Designed and engineered in Australia. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. © Copyright. Sunbeam Corporation Limited 2006. ABN 45 000 006 771 Sunbeam Corporation is a division of GUD Holdings Ltd. 06/06
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