Sunbeam Blender PB7910 User Manual

MultiBlender Electronic  
650 watt electronic blender with  
7 programmed functions  
Instruction Booklet  
PB7910  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM MULTIBLENDER ELECTRONIC  
BENCHTOP BLENDER.  
• Always operate on a flat surface.  
• Do not operate for more than 2 minutes  
at a time.  
• Ensure fingers are kept well away from the  
blades when in use.  
• Do not blend hot ingredients.  
Sunbeam are very safety conscious when  
• Do not use an appliance for any purpose  
other than its intended use.  
designing and manufacturing consumer products,  
but it is essential that the product user also  
exercise care when using an electrical appliance.  
Listed below are precautions which are essential  
for the safe use of an electrical appliance:  
• Do not place an appliance on or near a hot gas  
flame, electric element or on a heated oven.  
Do not place on top of any other appliance.  
• Do not let the power cord of an appliance hang  
over the edge of a table or bench top or touch  
any hot surface.  
• Read carefully and save all the instructions  
provided with an appliance.  
• Always turn the power off at the power outlet  
before you insert or remove a plug. Remove  
by grasping the plug - do not pull on the cord.  
• 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.  
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 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.  
• Always use your appliance from a power  
outlet of the voltage (A.C. only) marked  
on the appliance.  
• 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.  
• Close supervision is necessary when your  
appliance is being used near children or  
infirm persons.  
• Never leave an appliance unattended while  
in use.  
• Do not immerse the appliance in water  
or any other liquid unless recommended.  
• Young children should be supervised to ensure  
that they do not play with the appliance.  
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  
Electronic  
Ingredient cup.  
Handy 70ml ingredient cup.  
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.  
1.5 litre heat-resistant glass jug.  
The sizeable 1.5 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 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.  
Motor base.  
The base houses a heavy-duty 650 watt motor,  
which provides unbeatable industrial strength  
performance.  
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, smashes ice cubes  
to powder, produces a smooth consistency  
when pureeing and combines ingredients  
perfectly for a frappé.  
Recipe programs.  
Three blending favourites, 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 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 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’.  
4
 
Using your MultiBlender Electronic  
1. Place the blender jug onto the motor base.  
whilst blending by removing the ingredient  
cup and pouring ingredients through the  
hole in the lid.  
Note: Do not switch ‘ON’ the MultiBlender  
Electronic without the lid in position.  
Note: The pre-programmed functions can  
be stopped by simply pressing the ‘OFF’  
button.  
2. Place ingredients into the glass jug. Do  
not exceed the maximum indicated level  
– 1.5 litres.  
5. If using the manual buttons, Low or High,  
once you have completed blending, press  
the ‘OFF’ button on the control panel.  
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 control panel, select the desired  
function, either from the pre-programmed  
functions or the manual buttons High, Low  
and PULSE settings.  
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 powerfull 650 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  
Crumbing  
Nuts, Chocolate,  
Garlic or Herbs  
PULSE  
PULSE  
PULSE  
PULSE  
Process  
cup at a time, to  
½
ensure evenly sized pieces.  
Bread Crumbs  
Tear bread roughly. Process  
until desired consistency.  
Biscuit Crumbs  
Break into pieces and  
process until crumbed.  
Crushing Ice  
Emulsifying  
Crush Ice  
Add  
cup of water. Use the  
¼
PULSE button 3-4 times in  
succession for crushed ice.  
Salad Dressing  
Batters, Cakes  
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  
LOW & HIGH  
HIGH  
MIX  
Process ingredients until  
just combined.  
DO NOT OVERPROCESS.  
Pureeing  
Soups,  
Vegetables,  
Fruits  
PUREE  
Blend until smooth.  
6
 
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, 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.  
• Never fill above the maximum level  
indicator – 1.5 litres.  
• 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.  
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.  
Unscrew the six-blade assembly from the  
glass jug by turning the bottom of the blade  
assembly in an anti-clockwise direction (see  
Figure 3).  
To clean the motor base.  
Use a damp, soft sponge with mild detergent  
and wipe over the motor base.  
Figure 3  
Note: Never immerse the motor base in water.  
8
 
Recipes – Soups  
Potato and Leek Soup  
Serves 4 Mexican style Tomato Soup  
Serves 4  
1 tablespoon olive oil  
1 tablespoon olive oil  
2 onions, chopped  
2 small rashers bacon, chopped  
3 medium leeks, sliced thinly  
1 kg potatoes, peeled and chopped roughly  
2 litres chicken or vegetable stock  
Freshly ground black pepper  
½ cup grated Parmesan  
2 cloves garlic, crushed  
2 teaspoons cumin powder  
1 teaspoon chilli powder  
3 x 400g can chopped tomatoes  
500ml water  
1 teaspoon brown sugar  
1 tablespoon vinegar  
1. Heat oil in a large saucepan; add bacon  
and cook, stirring occasionally, until crisp.  
Remove from pan.  
2 x 400g cans red kidney beans, rinsed,  
drained  
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.  
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.  
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.  
2. Stir through the sugar, vinegar and beans;  
allow to cool.  
4. Add cooked bacon to soup and reheat  
until soup is hot. Season to taste with  
freshly ground pepper.  
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.  
5. Serve soup topped with parmesan cheese.  
4. Return soup to saucepan to heat through;  
serve with sour cream and warm flour  
tortillas.  
9
 
Recipes – Soups (continued)  
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.  
Roast Pumpkin Soup  
Serves 6  
1.5 kg pumpkin  
2 tablespoons olive oil  
Sea salt & freshly ground black pepper  
20g butter  
5. Place half of the soup mixture in blender  
and press the ‘PUREE’ button. Repeat  
with remaining soup mixture.  
1 onion, chopped  
1 litre chicken stock  
¹/ cup cream or sour cream to serve (optional)  
³
6. Reheat until soup is hot. Serve with  
cream and extra ground pepper if desired.  
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.  
10  
 
Recipes – Dips/Starters/Pastes  
Hummus  
Serves 4 Guacamole  
420g can chickpeas, rinsed, and drained  
2 tablespoons tahini  
2 ripe avocados, peeled, seeds removed  
1 clove garlic  
cup lemon juice  
cup water  
1 tablespoon lemon juice  
dash Tabasco sauce  
¼
¼
¼
cup olive oil  
1 jalepeno chilli, sliced  
1 clove garlic, crushed  
cup fresh coriander leaves  
¼
teaspoon ground cumin  
teaspoon salt  
1 tomato, chopped  
½
½
1. Place all ingredients except tomato in the  
blender jug.  
1. Place all ingredients in the blender jug.  
2. Press the ‘PUREE’ button.  
2. Press the ‘PUREE’ button.  
3. Transfer mixture to a bowl and stir through  
tomato.  
3. Transfer mixture into a bowl and  
refrigerate for 1-2 hours before serving.  
4. Refrigerate for 1 hour before serving.  
Serve with corn chips and salsa  
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.  
11  
 
Recipes – Dips/Starters/Pastes (continued)  
1/  
Whole Egg Mayonnaise Approx. 1  
cups  
Pesto  
Serves 4  
2
1 egg  
125g fresh basil leaves  
3 cloves garlic  
1 tablespoon lemon juice  
2 teaspoons Dijon mustard  
pinch sea salt  
2 teaspoons lemon juice  
sea salt  
1 cup vegetable oil  
freshly ground black pepper  
1 cup extra virgin olive oil  
½ cup pine nuts, roasted  
60g pecorino or parmesan, grated  
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.  
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.  
3. Keeps in the refrigerator for 1 week.  
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  
 
Recipes – Dips/Starters/Pastes (continued)  
1/  
cups  
Herbed Mushroom Pate Approx.  
1
Blue Cheese Dip  
Approx. 1 cup  
2
50g butter or margarine  
1 onion, roughly chopped  
300g mushrooms, sliced  
200g cream cheese, cubed  
150g creamy blue cheese  
300g sour cream  
2 green onions, roughly chopped  
2 tablespoons milk  
1 tablespoon freshly chopped chives  
freshly ground black pepper  
salt and freshly ground black pepper to taste  
1. Place all ingredients into blender jug.  
2. Press the ‘PUREE’ button.  
1. Heat butter in a frying pan over a medium  
heat. Cook onion and mushrooms until  
soft; cool.  
3. Chill for 1 hour before serving. Serve with  
crackers and carrot sticks.  
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.  
13  
 
Recipes – Light Snacks  
1. Preheat oven to 180°C. Lightly spray  
a quiche dish with vegetable oil spray.  
Coat the inside of the dish with the bread  
crumbs.  
Quiche Lorraine  
¹/ cup packaged breadcrumbs  
Serves 6-8  
³
6 bacon rashers, rind removed, roughly  
chopped  
2. Cook bacon in a frying pan until tender,  
remove from pan and drain on absorbent  
paper; cool.  
1 small onion, chopped finely  
1½ cups grated tasty cheese  
4 eggs  
3. In a large bowl combine the bacon, onion  
and cheese.  
1 cup milk  
4. Place all the remaining ingredients into  
the blender jug.  
½ cup cream  
½ cup self raising flour  
pepper to taste  
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  
2 teaspoons nutmeg  
2¼ cups self raising flour  
½ teaspoon salt  
125g melted butter  
1 teaspoon cinnamon  
250ml thickened cream  
3 eggs  
½ teaspoon nutmeg  
-
2 eggs  
½ cup caster sugar  
180g butter, room temperature, chopped  
½ cup buttermilk  
2 teaspoon grated lemon rind  
2 tablespoons lemon juice  
500g cream cheese, room temperature, cubed  
1½ cups raw sugar  
1 teaspoon white vinegar  
1 teaspoon vanilla essence  
1½ cups very ripe mashed banana  
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  
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.  
refrigerate for 30 minutes.  
2. Place cream, eggs, sugar, rind, juice and  
half of the cream cheese in blender.  
4. Press the ‘MIX’ button. (Mixture will  
separate at this stage but will come back  
together when mixed with dry ingredients).  
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.  
5. Pour the banana mixture into the dry  
ingredients and mix with a wooden spoon  
or whisk until combined.  
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.  
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)  
1/  
pan. Pour about  
cup of batter into  
Cream Cheese Frosting  
4
the pan. Tilt the pan to spread the  
mixture evenly. Cook over a low heat  
on both sides until golden. Repeat with  
remaining mixture.  
250g softened cream cheese  
¼ cup butter  
1 teaspoon vanilla  
5. Serve crepes filled with apple mixture and  
cream or ice cream.  
3 cups icing sugar mixture  
¼ cup passionfruit pulp  
Honey Pikelets  
Makes 30  
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.  
3 large eggs  
¼ cup honey  
1 cup milk  
1½ cups self raising flour  
pinch salt  
Crepes with apple and sultana filling  
Crepes  
Serves 4-6  
1. Add all ingredients into the blender jug  
and blend on ‘LOW’ for 30 seconds.  
3 eggs  
Scrape down sides of blender and blend  
again on ‘LOW’ for a further 30 seconds.  
1 tablespoon vegetable oil  
1¹/ cups milk  
³
¾ cup plain flour  
2. Pour mixture into a jug and refrigerate for  
30 minutes.  
3. Place tablespoon amounts of mixture into  
a lightly greased frying pan until golden on  
each side.  
Filling  
3 Granny Smith apples, peeled,  
cored and sliced  
4. Serve with butter.  
1½ teaspoons cinnamon  
1½ tablespoons brown sugar  
¾ cup water  
¼ cup sultanas  
1. Place all crepe ingredients into the  
blender jug.  
2. Press the ‘MIX’ button. Strain into a jug  
and stand for 15 minutes.  
3. Meanwhile, place all the filling ingredients  
into a saucepan and cook until the apples  
are soft. Keep warm.  
4. Heat a greased small saucepan or crepe  
16  
 
Recipes – Drinks  
Classic Banana Smoothie  
Serves 2 Milo Madness  
Serves 2  
2 cups skim milk  
2 cups milk  
2 medium bananas, roughly chopped  
½ cup low fat yogurt  
2 scoops vanilla ice cream  
3-4 tablespoons Milo  
1 tablespoon honey  
1. Place all ingredients into blender jug.  
2. Press the ‘MILK SHAKE’ button.  
¼ teaspoon cinnamon  
3. Pour into 2 glasses, dust with extra Milo.  
1. Place all ingredients into blender jug.  
2. Press the ‘SMOOTHIE’ button.  
3. Pour into 2 glasses.  
Fruity Fantasy  
Serves 2  
180ml fresh orange juice  
90ml pineapple juice  
1 punnet strawberries  
slice honeydew melon  
slice rockmelon  
Classic Milkshake  
Serves 2  
250ml milk  
2 scoops ice cream – any flavour  
2 tablespoons topping – any flavour  
8 small ice cubes  
1. Place all ingredients into blender jug.  
2. Press the ‘MILK SHAKE’ button.  
3. Pour into 2 glasses.  
1. Place all ingredients into blender jug.  
2. Press the ‘SMOOTHIE’ button.  
3. Pour into 2 glasses.  
Strawberry Milkshake  
Serves 2  
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  
4 dashes Angostura bitters  
8 small ice cubes  
lemonade  
1 cup raspberry yogurt  
1 cup frozen yogurt  
1 cup orange juice  
1 cup frozen raspberries  
1. Place all ingredients except for lemonade  
into blender jug.  
1. Place all ingredients into blender jug.  
2. Press ‘SMOOTHIE’ button.  
3. Pour into 2 glasses.  
2. Press the ‘SMOOTHIE’ button.  
3. Pour into 2 glasses, top with lemonade.  
Peach Smoothie  
Serves 2  
Iced Coffee  
Serves 2  
400g can peaches in natural juice, drained  
¼ cup plain yogurt  
2 tablespoons instant coffee dissolved in  
2 tablespoons boiling water  
2 cups milk  
2 teaspoons honey  
1 scoop vanilla ice-cream  
1 cup milk  
2 scoops vanilla ice cream  
whipped cream to serve  
1. Place all ingredients into blender jug.  
2. Press ‘SMOOTHIE’ button.  
3. Pour into 2 glasses.  
1. Place all ingredients except for cream into  
blender jug.  
2. Press the ‘MILK SHAKE’ button.  
3. Pour into 2 large glasses, top with  
whipped cream and dust with chocolate.  
Mango Papaya Smoothie  
Serves 2  
1 mango, peeled, pitted, and chopped  
½ small papaya, peeled, seeded, and  
chopped  
Frosty Fruity Smoothie  
Serves 2  
1 banana  
1 cup plain yogurt  
1 cup tropical juice  
½ cup milk  
1 tablespoon fresh lime juice  
1 tablespoon honey  
3 ice cubes  
1. Place all ingredients into blender jug.  
2. Press ‘SMOOTHIE’ button.  
3. Pour into 2 glasses.  
1. Place all ingredients into blender jug.  
2. Press ‘SMOOTHIE’ button.  
3. Pour into 2 glasses.  
18  
 
Recipes – Thick Shakes  
¹/  
³
Tips for great Thick shakes  
Berry Yogurt Thick shake  
Serves 2  
• Don’t use hard ice cream straight from the  
freezer  
• Leave ice cream out for about 5 minutes  
before blending; this time may vary  
270g frozen berry yogurt  
¼ cup frozen mixed berries  
½ cup milk  
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.  
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  
chopped  
Classic thick shake  
Serves 2  
270g vanilla ice-cream  
100ml milk  
270g chocolate ice cream  
¹/ cup milk  
³
2 Tim Tam Fingers, to garnish  
1. Place all ingredients into blender jug.  
2. Press the ‘THICK SHAKE’ button.  
3. Pour into 2 glasses.  
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.  
Pina Colada  
Serves 2  
90ml Bacardi rum  
120ml pineapple juice  
60ml coconut cream  
30ml Malibu  
Frozen Lime Margarita  
Serves 2  
30ml sugar syrup  
60ml tequila  
14 standard size ice cubes  
30ml fresh lime juice  
60ml Cointreau or triple sec  
30ml sugar syrup  
1. Combine all ingredients in blender.  
2. Press the ‘COCKTAILbutton.  
3. Pour into 2 cocktail glasses.  
14 standard size ice cubes  
Splice  
Serves 2  
1. Combine all ingredients in blender.  
2. Press the ‘COCKTAILbutton.  
3. Pour into 2 cocktail glasses.  
60ml Midori  
60ml Malibu  
120ml pineapple juice  
80ml cream  
Strawberry Daiquiri  
Serves 2  
90ml Bacardi rum  
14 standard size ice cubes  
60ml fresh lime juice  
60ml sugar syrup  
1. Combine all ingredients in blender.  
2. Press the ‘COCKTAILbutton.  
3. Pour into 2 cocktail glasses.  
6 strawberries, quartered  
14 standard size ice cubes  
1. Combine all ingredients in blender.  
2. Press the ‘COCKTAILbutton.  
3. Pour into 2 cocktail glasses.  
20  
 
Recipes – Cocktails (continued)  
Mocha Madness  
Serves 2 Frozen Cosmopolitan  
Serves 2  
30ml espresso coffee  
60ml Baileys  
20ml citron vodka  
40ml vodka  
60ml vodka  
60ml Cointreau  
1 scoop chocolate ice cream  
14 standard ice cubes  
120ml cranberry juice  
1 teaspoon lime juice  
8 standard size ice cubes  
1. Combine all ingredients in blender.  
2. Press the ‘COCKTAILbutton.  
3. Pour into 2 cocktail glasses.  
1. Combine all ingredients in blender.  
2. Press the ‘COCKTAILbutton.  
3. Pour into 2 cocktail glasses.  
Eggnog  
Serves 2  
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 ‘COCKTAILbutton.  
3. Pour into 2 cocktail glasses then top up  
glasses with milk.  
21  
 
Notes  
 
Notes  
 
 
‘Sunbeam’ is a registered trademark of Sunbeam  
Corporation. ‘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. Backed by Sunbeam‘s 12 Month  
Replacement Guarantee and National Service Network.  
© Copyright. SUNBEAM CORPORATION LIMITED 2004.  
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
For more information or advice on this or any other  
Sunbeam appliance, visit www.sunbeam.com.au or  
contact the Sunbeam Consumer Service Line.  
Australia 1800 025 059  
New Zealand (09) 912 0747.  
 
Consumer Hotline  
Australia  
1800 025 059  
New Zealand  
(09) 912 0747  
is a registered Trademark of Sunbeam  
Corporation Limited. ACN 000 006 771.  
© Sunbeam Corporation Limited 2004.  
 

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