™
MultiProcessor Compact
Food Processor
Instruction Booklet
LC5000
Please read these instructions carefully
and retain for future reference.
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Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR SUNBEAM
FOOD PROCESSOR.
• Do not put hot liquids into the food processor
bowl. Cool to room temperature before processing.
• Always use extreme care when handling
processing blades and cutting discs. These are
extremely sharp and may cause injury if handled
incorrectly. Always store processing blades
and cutting discs in their respective covers or
processing containers.
• Avoid contacting moving parts at all times.
• Place the processor bowl onto the base of the
processor before fitting any attachments.
• All blades and attachments should be removed
with care before cleaning.
• Do not over fill the processor.
• Unplug from power outlet before cleaning.
• Always remove the blade before emptying the
processor bowl of its contents.
• Switch off the appliance and disconnect
from supply before changing accessories or
approaching parts that move in use.
• When mixing a heavy load, ie. a ‘1.5kg dough’
do not operate food processor for more than 38
seconds at a time. This does not apply for any of
the recipes detailed in this booklet.
• Always fit the safety cover before using the food
processor.
Sunbeam is very safety conscious when designing and • Do not use an appliance for any purpose other than
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:
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.
• 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 appliance.
• This appliance is not intended for use by persons
(including children) with reduced physical, sensory
or mental capabilities, or lack of experience and
knowledge, unless they have been given supervision
or instruction concerning use of the appliance by a
person responsible for their safety.
• Do not 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.
• 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.
• 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.
If you have any concerns regarding the performance and use of your appliance,
Ensure the above safety precautions are understood.
3
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Features of your Food Processor
Processing bowl cover
The processing bowl cover activates
the automatic safety system. The
MultiProcessor™ Compact will not operate
unless the cover is correctly positioned on
the processing bowl and locked into place.
Processing bowl
The processing bowl capacity 2 Litres for
liquids and 1.75 kilograms for solids. The
bowl locks into place on the motor base
and is designed to encourage even, efficient
processing.
1000W motor
The base houses a powerful 1000W motor, to
provide great processing results every time.
Non-slip feet
Non-slip feet keep the food processor secure
on the bench top during use.
Cord storage facility
Convenient storage of the cord is on the
backside of the motor base.
4
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Two food pushers
The two food pushers guide food down evenly
into the feed tube and can also be used to
close the chute while processing to prevent
food from escaping through the feed tube.
Small food pusher
The small food pusher is ideal for thin or
narrow foods.
Feed tube
The feed tube is used to guide ingredients
down into the selected blades and allows you
to add ingredients during other processing
tasks.
Spindle
The spindle drives all the food processing
attachments. The spindle must be in place to
operate the food processor.
Pulse button
The pulse button provides short bursts of
power and allows ingredients to be chopped
whilst maintaining the integrity of the food.
Two speed control
The large speed dial with two speeds, makes it
easy to select your desired setting.
5
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Attachments for your
™
MultiProcessor Compact
Slicing blades
Blade holding disc
The slicing and shredding stainless steel
blades are inserted into the disc holder for use.
The slicing blade is ideal for slicing a variety
of fruits and vegetables. The shredding blade
is ideal for a variety of fruits and vegetables,
along with chocolate, ginger and garlic.
The blade holding disc houses the various
processing attachments – slicing and
shredding.
Processing blade
The stainless steel processing blade is
contoured to fit the shape of the processing
bowl to provide the most efficient chopping
and/or mixing action.
Please ensure that the processing blade
protective cover is placed on the processing
blade when not in use.
The processing blade can be used to chop
raw meats to mince, chocolate to crumbs and
nuts to paste.
6
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Attachments for your Sunbeam MultiProcessor continued
Dough blade
Spindle
The dough blade is contoured for fast,
efficient processing. It is ideal for mixing
doughs, heavy cake mixes and batters.
The spindle drives all the food processing
attachments. The spindle must be in place to
operate the food processor.
Whisk
The whisk attachment is ideal for whisking
egg whites, creams and light batters.
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Usingyour Sunbeam
™
MultiProcessor Compact
Before using your MultiProcessor™ Compact
• Wash the processing bowl, cover and all
attachments in warm water using a mild
detergent. Dry each part thoroughly before
use.
• Before you assemble the food processor,
ensure that the power cord is unplugged.
• Place the motor base facing you on a dry,
level surface.
• Position the processing bowl on the motor
base, with the processing cover off, over
the drive shaft. The handle of the bowl
needs to be facing you. Turn the processing
bowl counter-clockwise to lock into
position.
Important: If the processing bowl and
cover are not correctly assembled, the
MultiProcessor™ Compact will not operate.
Using your MultiProcessor™ Compact
• Plug the power cord into a 230-240V AC
power outlet and turn power ‘ON’.
• Using the control dial, select the desired
processing speed.
The pulse function remains as long as the
Pulse button is pressed down.
The two speeds on the speed dial, will
provide continuous processing until the
control dial is returned to the ‘OFF” position.
Further ingredients can also be added whilst
processing by pouring through the feed tube
once the food pusher has been removed.
After you have completed processing, turn
the control dial to the ‘OFF’ position.
Note: For maximum control when using your
food processor, load the feed tube before
turning on your food processor. Always use
the food pusher for more evenly processed
foods and never use your fingers.
Important: When mixing a heavy load i.e
1.5kg dough, do not operate the food
processor for more than 38 secs at a time.
• Insert the spindle into the food processor
bowl by placing the shaft in the centre of
the bowl. Rotate until the spindle falls
into place.
• Refer to page 9 for instructions on how to
insert attachments and tools
• Place the processing bowl cover onto the
processing bowl, by aligning the icon
marked on the handle, with the icon
(include arrow down) on the bowl cover.
Rotate the lid to lock.
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Fitting & Using the tools on your
™
MultiProcessor Compact
Note: All attachments must be firmly
attached to the spindle. Always adjust the
attachments until you are sure that they are
correctly fitted.
Stainless Steel slicing blades
1.Carefully select the desired disc to be used
(slicing or shredding).
Warning: Use extreme caution as blades are
sharp.
Processing blade
2.Slide the blade with sharp side facing up,
into the side grooves of the disc holder.
Continue to push the disc into place until
it covers the 2 small black tabs in the
centre of the disk holder.
1.Fit the processing bowl and spindle as
detailed on page 8.
2.Remove the protective cover from the
stainless steel processing blade.
3.Fit the processing blade over the spindle
and press firmly into place.
3.Hold the disc by sliding your thumb and
index fingers into the holes of the disc
holder. Place the assembled discholder
onto the spindle.
Warning: Use extreme caution as blades are
sharp. Always handle the chopping blade by
its central plastic section.
4.Place food into processing bowl.
4.Place food into processing bowl.
5.Fit the processing bowl cover to the
processing bowl. Refer to page 8 and
place the food pusher into the feed tube
5.Fit the processing bowl cover to the
processing bowl. Refer to page 8 and place
the food pusher into the feed tube.
6.Process ingredients as required.
6.Process ingredients as required.
9
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Using your Sunbeam MultiProcessor™ Compact continued
Dough blade
1.Place the dough blade over the centre of
the spindle.
Note: For added safety we recommend that
you always leave the food pusher in place
whilst operating the processor.
Note: The food processor will not operate
without the processing bowl and processing
cover positioned correctly and locked into
position.
Warning: Use extreme caution as the blades
are sharp.
2.Place food into processing bowl.
3.Fit the processing bowl cover to the
processing bowl. Refer to page 8 and place
the food pusher into the feed tube.
4.Process ingredients as required.
Whisk
1.Place the whisk over the centre of the
spindle.
2.Place food into processing bowl.
3.Fit the processing bowl cover to the
processing bowl. Refer to page 8 and place
the food pusher into the feed tube.
4.Process ingredients as required.
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Storing your Sunbeam
™
MultiProcessor Compact
Store the MultiProcessor™ Compact on your
benchtop or within a kitchen cupboard.
The motor base should be stored on a clean
flat surface with the processing bowl in
position. All of the attachments can be stored
within the processing bowl.
Place the processing blade (with protective
cover) in position over the spindle then place
in the sliding blades, the whisk and dough
blade. Place the disk holder on top of the
spindle and lock into place the processing
cover.
The two food pushers can be positioned in
the feed tube.
The power cord can be stored within the cord
storage at the back of the motor base.
11
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andyhints for using the
™
MultiProcessor Compact
Chopping
Slicing, shredding and grating
For the best, most consistent results, you
should try to process pieces of food that are
approximately equal in size. When you break,
cut or tear food into uniform pieces before
you begin processing, the finished results will
be more uniform.
More consistent processing results are
achieved if the processing bowl is not
overloaded.
Cut all ingredients to a size that fits
comfortably into the feed tube. Pack the
feed tube and, while holding food steady
and upright with the food pusher, press
down evenly until all ingredients are sliced
or shredded. The more firmly you push,
the thicker the slices or shreds. Do not use
excessive force or you may damage the food
processor.
Note: Never use fingers to push food down
the feed tube. Always use the food pusher.
Mincing
Pre-cut meat into cubes approximately 2cm
square.
For best results when slicing
The feed tube should always be packed firmly
to allow each piece of food to support the
others. There will always be a small portion
of food left unprocessed between the food
pusher and the blade.
Vegetables
When processing vegetables such as onions,
peel and quarter or cut large vegetables into
eighths.
Mixing
The quantities that can be processed within
the processing bowl will vary with the density
of the mixture.
Adding ingredients
When various recipes require dry ingredients
such as flour, add them directly into the
processing bowl before processing. There is
no need to sift ingredients when using your
MultiProcessor™ Compact. Liquid ingredients
may be added while the processor is
operating by pouring through the feed tube in
the processor cover.
Note: When processing sauces or semi-liquid
ingredients, stop the food processor and
scrape down the bowl sides with a spatula.
Using the Feed Tube
The most important factor for successful
slicing and shredding is the way in which the
food is packed into the feed tube.
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Handy hints for using the MultiProcessor™ Compact continued
For best results when shredding and grating
Remember that softer foods such as cheese
(cheddar, mozzarella or swiss) should be well
chilled before processing. Harder foods such
as parmesan or Romano cheese should be at
room temperature before processing.
Note: When grating parmesan cheese do not
apply a lot of pressure to the food pusher.
Disassembly
When processing is completed, remove the
cover from the processing bowl first and
then remove the processing bowl with the
processing blade still in place.
To remove the processing bowl firstly unlock
the processing bowl cover by rotating it
in a clockwise direction until the cover is
unlocked.
Note: Always wait for the processing blade to
stop moving completely before removing the
bowl cover.
Warning: Use extreme caution, as blades are
sharp. Always handle the chopping blade by
its central plastic section.
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Aguideto your
™
MultiProcessor Compact
Processing Attachment Food Product
Task
Max. Speed Notes
Qty.
setting
Chopping
Vegetables – onions
800g
1
Ensure onions are
peeled
Fruits (fresh or dried) 800g
1
Pick fruit and
vegetables that are
fresh and firm
A selection of
fresh herbs
1 bunch
500g
2
2
2
2
Wash herbs and dry
thoroughly
Nuts - i.e. whole
Break into pieces
before processing
peanuts/cashews/almonds
Chocolate –
400g
whole or buds
Mincing
Chicken fillets,
500g
Trim excess fat off meat
and ensure all bones
are removed
fish fillets (boned),
red meat & bacon rashes
Crumbing
Biscuits, bread
and crackers
125g
1
Break large biscuits
into smaller pieces
before processing.
Process in batches
Pureeing
Mixing
Cooked vegetables
Cooked fruits
2 cups
1
May need to add water
during processing
up to 1.75L
800ml
1
1
Cake mixtures ,
batters, dips and
flavoured butters
Start on speed 1 to
combine ingredients,
then slowly increase
the speed for thorough
mixing
Emulsifying
Kneading
Mayonnaise,
1ltr
PULSE Keep processing
oil based dressings
or 1
while adding oil
Bread, pasta,
pizza doughs,
1.5kg
1
Start on speed 1 to
combine ingredients,
then use speed
shortcrust and scones
5 for mixing
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A guide to your MultiProcessor™ Compact continued
Processing Attachment Food Product
Task
Max. Speed Notes
Qty.
setting
Slicing
Vegetables
800g
1
Trim all vegetables and
wash before
(thick & thin)
(cucumber, zucchini
carrot, capsicum)
processing
Use speed 1 for soft fruit and vegetables
Fruits (apples
800g
500g
1kg
1
1
Pick fruits and
vegetables that are
the same size &
thickness
tomatoes, limes)
Use speed 2 for hard fruit and vegetables.
Shredding
Chocolate
Brake block of
(coarse & fine)
(use block)
chocolate into 2 or 3
pieces to fit into the
feed tube, one piece at
a time
Fruits – i.e. apple
1
1
2
Vegetables – i.e. carrot 1kg
Whisking
egg whites,
1kg
Be careful not to over
beat egg whites
cream and light batters
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Care and cleaning
When you have finished processing, unplug
your MultiProcessor™ Compact from the
power outlet.
Wash all accessories, attachments and all
surfaces that have come into contact with
food in hot soapy water except for the motor
body. Clean the motor body by wiping with a
damp cloth.
Warning: Care must be taken when handling
the metal blades as these items are extremely
sharp.
Note: Always unplug the MultiProcessor™
Compact before cleaning.
Dishwasher use
All plastic components deteriorate through
the prolonged use of a dishwasher for
cleaning.
We recommend washing all parts of the
MultiProcessor™ Compact in hot soapy water
except for the motor body.
16
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Recipes - Bread/Dough
Pizza Dough
Short Crust Pastry
¹⁄ cup warm milk
125g butter, room temperature
2 cups plain flour
1 tablespoon iced water
1 egg
³
2 teaspoons yeast
1 teaspoon caster sugar
2 cups plain flour
2 teaspoons salt
1 egg
1.Using the processing bowl fitted with the
universal ‘s’ blade process all ingredients
until a fine crumb.
60g butter, melted
2.Knead pastry until smooth then shape into
a disk. Wrap pastry in plastic wrap and
refrigerate for 30 minutes before use.
1.In a small bowl combine milk, yeast and
sugar. Allow to stand in a warm place until
mixture begins to foam.
TIP: Depending on temperature, flour and
humidity you may need to add a bit more
water to the mixture.
2.Using the processing bowl fitted with
universal ‘s’ blade process flour, salt, egg
and butter.
3.Add yeast mixture to the bowl and pulse
until a fine crumb has formed.
4.Place dough onto a floured surface and
knead gently until smooth.
5.Place dough into a greased bowl and cover.
Place in a warm area until doubled in size,
about 30-40 minutes.
6.Turn dough out of bowl and cut in half.
Roll into two 26cm circles.
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Bread/Dough continued
Sweet Short Crust Pastry
Olive and Rosemary Focaccia Bread
125g butter, room temperature
2 cups plain flour
½ cup icing sugar
1 tablespoon iced water
2 egg yolks
Makes: 1 loaf
1 cup lukewarm water
2 teaspoons yeast
1 teaspoon caster sugar
4 cups plain flour
2 teaspoons salt
²⁄ cup olive oil
½ cup kalamata olives, pitted
2 tablespoons fresh rosemary leaves
1 tablespoon sea salt
1.Using the processing bowl fitted with the
universal ‘s’ blade process butter, flour,
icing sugar, water and egg yolks until a fine
crumb.
³
2.Knead pastry until smooth then shape into
a disk. Wrap pastry in plastic wrap and
refrigerate for 30 minutes before use.
TIP: Depending on temperature, flour and
humidity you may need to add a bit more
water to the mixture.
Salt and freshly ground black pepper, to taste
1.In a small bowl combine water, yeast and
sugar. Allow to stand in a warm place until
mixture begins to foam.
2.Using the bowl fitted with the universal
‘s’ blade process flour and salt. Add yeast
mixture with half of the oil into the bowl.
Pulse until just combined.
3.Place dough into a greased bowl and cover.
Place in warm area until doubled in size
about 30-40 minutes.
4.Preheat oven to 180°C. Lightly grease 2
baking trays.
5.Roll each portion of dough on a lightly
floured surface until about 1cm thick.
Place on prepared baking trays.
6.Place in a warm area until doubled in size
about 30-40 minutes.
7.Using your knuckles make small indents
into the dough. Scatter oil, olives, rosemary
and salt over the dough. Bake for 30
minutes or until golden.
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Sauces/Dips
Aioli
Hummus
Makes: approximately 1 ½ cups
3 cloves garlic, crushed
1 egg
Makes: 3 cups
2 400g cans chickpeas, drained, rinsed
1 clove garlic, crushed
1 egg yolk
1 tablespoon Dijon mustard
1 tablespoon lemon juice
¹⁄ cup olive oil
1 tablespoon lemon juice
1 tablespoon tahini
³
²⁄ cup olive oil
Salt and freshly ground black pepper, to taste
¼ cup water
Salt and freshly ground black pepper, to taste
³
1.Using the universal ‘s’ blade process all
ingredients, expect water, until a smooth
paste. Continue to process while slowly
adding water through chute. Season to
taste with salt and pepper.
2.Store in a clean, covered container in the
refrigerator for up to one week.
1.Using the universal ‘s’ blade process garlic,
egg, yolk, mustard and juice until smooth.
2.Continue to process while slowly adding oil
through chute. Season to taste with salt
and pepper.
3.Store in a clean, covered container in
refrigerator for up to one week.
TIP: Add a teaspoon of your favourite ground
spice for a twist.
19
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Dips/Sauces continued
Thousand Island Dressing
Spiced White Bean Dip
This is a great salad dressing or dipping
sauce for vegetable sticks.
Makes: 1 ½ cups
400g can cannellini beans, drained, rinsed
1 clove garlic, crushed
Makes: 2 ½ cups
½ red capsicum, seeds removed
½ red onion
¼ cup fresh flat-leaf parsley
1 cup mayonnaise
½ cup tomato sauce
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin
¼ teaspoon ground paprika
Salt and freshly ground black pepper, to taste
¼ cup lemon juice
1.Using the universal ‘s’ blade process all
ingredients until smooth. Season to taste
with salt and pepper.
2.Store in a clean, covered container in
refrigerator for up to one week.
¼ cup sweet pickle relish
½ teaspoon ground cayenne
Salt and freshly ground black pepper, to taste
1.Using the universal ‘s’ blade process
capsicum, onion and parsley until finely
chopped.
2.Add remaining ingredients and pulse until
well combined. Season to taste with salt
and pepper.
3.Store in a clean, covered container in
refrigerator for up to one week.
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Dips/Sauces continued
Sundried Tomato Dip
Spicy Capsicum and Cashew Nut Dip
Makes: 1 ½ cups
Makes: 2 cups
100g parmesan cheese
2 cloves garlic
2 cups sundried tomato, drained, rinsed
½ cup fresh basil
450g jar roasted capsicums, drained, rinsed
100g parmesan cheese
2 long red chillis
1 clove garlic
½ cup olive oil
¼ cup fresh flat-leaf parsley
Salt and freshly ground black pepper, to taste
2 cups roasted cashew nuts
¼ cup olive oil
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
1.Using the bowl fitted with the grating blade
grate parmesan cheese.
2.Using the universal ‘s’ blade process all
remaining ingredients until smooth. Season
to taste with salt and pepper.
3.Store in a clean, covered container in the
refrigerator for up to one month.
1.Using the universal ‘s’ blade process all
ingredients until smooth. Season to taste
with salt and pepper.
2.Store in a clean, covered container in the
refrigerator for up to one week.
21
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Dips/Sauces continued
Baked Cob Loaf Dip
Slow Roasted Tomato Sauce
Serves: 8-10
Makes: 6 cups
3 cloves garlic
100g cheddar cheese
2 onions
½ cup olive oil
100g parmesan cheese
500g baby spinach
2kg Roma tomatoes, cored, halved
3 long green onions
¹⁄ cup fresh basil
¼ cup water
1 tablespoon caster sugar
2 cloves garlic
250g cream cheese, room temperature
1 cup sour cream
³
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper, to taste
1 tablespoon lemon zest
1 loaf cob bread, hollowed out
Salt and freshly ground black pepper, to taste
Fresh vegetables, to serve
1.Preheat oven to 180C. Line two baking
trays with baking paper.
2.Using the universal ‘s’ blade process garlic,
onion and oil until a smooth paste.
3.Place tomatoes on baking trays and drizzle
over oil mixture. Bake for 1 hour or until
tender and tomatoes are beginning to
colour. Allow to cool.
4.Using the universal ‘s’ blade process all
ingredients until a smooth paste. Season to
taste with salt and pepper.
5. Store in a clean, covered container in the
refrigerator for up to one week.
1.Preheat oven to 180C.
2.Using the processing bowl fitted with the
grating blade grate cheddar and parmesan
cheese. Set aside.
3.Using the universal ‘s’ blade process
spinach, green onions and garlic until a
chunky paste. Add remaining ingredients
and process until well combined. Season to
taste with salt and black pepper.
4.Pour dip into the cob hollowed out loaf.
Bake for 15-20 minutes or until the bread
is crisp and the dip is hot and bubbling.
Serve with fresh vegetables.
TIP: This sauce freezes well and can be
reheated for a quick meal on the go- Just add
500g beef mince and simmer until cooked.
22
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Mains
Chorizo and Basil Pizza with Basil Pesto
Asian Fish Cakes
Makes: 2 pizzas
Makes: 6 patties
2 chorizo sausages, sliced
1 basic pizza dough, rolled into 2 26cm
circles
500g ling fillets, chopped
2 long green onions
1 egg
1 cup pizza sauce
1 long red chilli, seeds removed
¼ cup fresh coriander
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon Thai red curry paste
1 teaspoon lime zest
2 chorizo sausages, sliced
1 ½ cups pizza cheese
1 bunch fresh basil
1 clove garlic
¼ cup olive oil
¼ cup roasted pine nuts
Salt and freshly ground black pepper, to taste
Fresh basil leaves, to serve
1 cup plain flour
Salt and freshly ground black pepper, to taste
Vegetable oil, for frying
1.Preheat oven to 200C. Line two baking
trays with baking paper. Place pizza bases
on prepared trays.
1.Using the universal ‘s’ blade pulse all
ingredients ,except flour, until chunky.
Season to taste with salt and pepper.
2.Spread tomato sauce over pizza bases. Top
with chorizo and pizza cheese.
2.Form the mixture into ¼ cup sized patties
and coat in flour.
3.Bake for 15-20 minutes or until the bases
are cooked and cheese has melted.
4.Meanwhile place all remaining ingredients
in the bowl and pulse until a chunky paste.
Season to taste with salt and pepper.
3.Heat 1cm of oil in a large frypan over
medium heat. In batches cook the fish
cakes for 2-3 minutes on each side or until
golden and cooked. Serve hot.
5.Dollop pesto over the cooked pizzas and
top with fresh basil leaves.
23
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Mains continued
Turkish Lamb Burgers
Winter Coleslaw
Makes: approximately 8 patties
4 long green onions
Makes: 4-6
2 carrots, peeled
2 slices white bread
2 cloves garlic
1 fennel bulb, trimmed
1 red onion
200g feta cheese
½ cup fresh flat-leaf parsley
½ cup fresh mint
½ small red cabbage, quartered
½ cup greek yoghurt
¼ cup olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
1kg lamb mince
Salt and freshly ground black pepper, to taste
Vegetable oil, for cooking
¼ cup fresh flat-leaf parsley
2 tablespoons fresh dill
2 tablespoons lemon juice
1 tablespoon seeded mustard
1 teaspoon caster sugar
Salt and freshly ground black pepper, to taste
1.Using the universal ‘s’ blade pulse long
green onions, bread and garlic until
chunky. Add fetta, parsley, mint, coriander
and cumin. Continue to pulse until
incorporated.
1.Using the processing bowl fitted with the
grating blade grate carrots. Set aside.
2.Using the slicing blade slice fennel, onion
and cabbage. Set aside.
2.Combine lamb and bread mixture. Season
to taste with salt and pepper. Form lamb
mixture into ½ cup patties and refrigerate
for 15 minutes before use.
3.Preheat a large frypan or barbeque to
medium. Brush cooking surface with oil
and cook lamb patties for 3-4 minutes
on each side or until cooked. Serve in
pita pockets with lettuce, yoghurt and red
onion.
3.Using the universal ‘s’ blade add all
remaining ingredients and process until
well combined.
4.Pour dressing over vegetables and stir to
combine. Season to taste with salt and
pepper. Serve.
24
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Mains continued
Chicken Nuggets
Tuscan Meatballs
Serves: approximately 25
2 slices white bread
2 cloves garlic
1 onion
½ cup fresh basil
2 tablespoons lemon rind
500g lean beef mince
1 egg
¼ cup tomato paste
Salt and freshly ground black pepper, to taste
Vegetable oil, for frying
These nuggets can be also be used as
chicken patties for burgers.
Makes: approximately 20 nuggets
100g parmesan cheese
1 kg chicken thigh fillets
½ cup buttermilk
5 eggs
2 tablespoons lemon juice
2 tablespoons soy sauce
Salt and freshly ground black pepper, to taste
3 cups panko breadcrumbs
1 cup plain flour
1.Using the universal ‘s’ blade process bread,
garlic, onion, basil and lemon rind until a
fine crumb
2.In a large bowl combine remaining
ingredients with breadcrumb mixture.
Season to taste with salt and pepper.
3.Form beef mixture into tablespoon sized
balls.
4.Heat oil in a large frypan over medium
heat. Cook meatballs for 5-6 minutes or
until golden brown and cooked. Serve hot.
Vegetable oil, for cooking
1.Using the processing bowl fitted with the
grating blade grate parmesan cheese.
2.Using the universal ‘s’ blade process
parmesan, chicken, buttermilk, one egg,
lemon juice and soy sauce until a smooth
paste. Season to taste with salt and
pepper.
3.Form chicken mixture into ¼ cup sized
balls. Flatten slightly with palm of hand.
Refrigerate for 30 minutes.
4.Dip chicken in flour, remaining eggs and
panto breadcrumbs.
TIP: Stir meatballs through our Slow Roasted
Tomato Sauce and serve over pasta.
5.Heat oil in a fry pan over medium heat.
Cook chicken in batches for 4-5 minutes
on each side or until done. Serve hot.
25
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Soups
Mexican Style Tomato Soup
Mushroom and Thyme Soup
Makes: 10 cups
Makes: 9-10 cups
1 tablespoon olive oil
2 onions
2 onions
2 cloves garlic
2 cloves garlic
1kg button mushrooms
200g oyster mushrooms
100g shitake mushrooms
20g butter, melted
1 tablespoon olive oil
4 cups vegetable stock
½ cup sour cream
2 teaspoons ground cumin
1 teaspoon ground chilli
3 400g cans chopped tomatoes
2 cups vegetable stock
2 400g cans red kidney beans, rinsed,
drained
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
1 tablespoon fresh thyme leaves
Salt and freshly ground black pepper, to taste
Salt and freshly ground black pepper, to taste
Sour cream and tortillas, to serve
1.Using the universal ‘s’ blade process
onions and garlic. Set aside. Process
mushrooms until roughly chopped.
2.Heat butter and oil in a medium saucepan
over medium heat. Add onion and
mushroom mixture cooking until tender
about 15-20 minutes.
3.Add stock. Bring to a simmer and cook for
15 – 20 minutes. Allow to cool.
4.Using the universal ‘s’ blade process soup
in batches until smooth. Season to taste
with salt and pepper.
1.Using the universal ‘s’ blade process oil,
onion and garlic.
2.Place onion mixture in a large saucepan
over medium heat. Cook onion mixture
until tender. Add spices and cook until
fragrant. Add tomatoes and stock. Bring
to a simmer and cook, stirring for 20
minutes. Allow to cool.
3.Add kidney beans to cooled soup. Using
the universal ‘s’ blade process soup. Add
remaining ingredients. Season to taste with
salt and pepper.
5.Reheat. Finish soup with sour cream and
thyme. Serve.
4.Reheat. Serve with sour cream and
tortillas.
26
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Soups continued
Gazpacho with Herb Crumb Topping
Bacon and Corn Chowder
Makes: 8 cups
Makes: 8 cups
270g jar char-grilled capsicum, drained
3 cups tomato juice
2 celery stalks
2 onions, quartered
1 clove garlic
1 Lebanese cucumber
½ small red onion
¼ cup fresh coriander leaves
1 teaspoon balsamic vinegar
1 teaspoon Tabasco sauce
Topping:
1 red capsicum, seeds removed
150g bacon, rind removed
2 tablespoons olive oil
500g frozen corn kernels, defrosted
2 cups milk
1 cup vegetable stock
100g cheddar cheese
2 slices white bread, quartered
1 clove garlic
Salt and freshly ground black pepper, to taste
½ small red onion
1.Using the universal ‘s’ blade process
celery, onion, capsicum and bacon until a
fine paste.
2.Heat oil in a medium saucepan over
medium heat. Add onion mixture cooking
until tender about 10-15 minutes.
3.Stir through corn, milk and stock. Bring to
a simmer and cook for 10-15 minutes or
until corn in tender. Allow to cool.
4.Using the universal ‘s’ blade process soup
in batches until smooth. Season to taste
with salt and pepper.
2 tablespoons olive oil
1 tablespoon fresh coriander
Salt and freshly ground black pepper, to taste
1.Preheat oven to 180C. Grease and line a
baking tray with baking paper.
2.Using the universal ‘s’ blade process all
soup ingredients until smooth. Season
to taste with salt and pepper. Cover and
refrigerate for 2 hours or until chilled.
3.Using the universal ‘s’ blade pulse bread,
garlic, onion and oil to a fine crumb. Place
on prepared tray and bake for 5 minutes or
until golden. Allow to cool before stirring
through coriander.
5.Using the processing bowl fitted with the
grating blade grate cheddar cheese.
6.Reheat soup. Stir through cheese. Serve.
4.Serve chilled gazpacho with herb crumb.
27
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Desserts
Banana Cake
Sour Cream Apple Pancakes
Serves: 8-10
Makes: approximately 8 pancakes
3 granny smith apples, peeled, core removed
1 tablespoon lemon juice
1 cup self-raising flour
¼ cup caster sugar
180g butter, room temperature
1 ½ cups brown sugar
2 eggs
2 ¼ cups self raising flour
1 ½ cups mashed banana
½ cup buttermilk
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon white vinegar
½ teaspoon ground nutmeg
½ teaspoon salt
¾ cup milk
½ cup sour cream
1 egg, lightly beaten
Butter, for cooking
1.Using the processing bowl fitted with the
grating blade grate apples. Toss in lemon
juice. Set aside.
1.Preheat oven to 180°C. Grease and line a
23cm cake pan with baking paper.
2.Using the universal ‘s’ blade process
flour, sugar, baking powder and salt until
combined.
2.Using the universal ‘s’ blade process butter
and sugar until combined. Continue to
process while adding eggs down the chute.
3.Add milk, sour cream and egg. Pulse until
just combined. Gently stir through apple.
3.Add remaining ingredients and pulse until
just combined.
4.Heat butter in a large pan over medium
heat. Add ¼ cup of batter to pan and cook
for 2 minutes on each side or until golden.
Serve hot.
4.Pour batter into prepared pan. Bake for 40
minutes or until cooked when tested with a
skewer.
5.Allow to cool on wire rack. Serve
28
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Desserts continued
Carrot Cake
Ultimate Chocolate Chunk Cookies
Serves: 8-10
Makes: approximately 25 cookies
150g butter, room temperature
½ cup brown sugar
¼ cup caster sugar
1 teaspoon vanilla extract
1 egg
6 medium carrots, peeled
1 ¼ cups caster sugar
¾ cup plain yoghurt
¾ cup vegetable oil
¾ cup walnuts
¼ cup brown sugar
3 eggs
150g dark chocolate, melted
1 cup plain flour
2 ½ cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
½ cup cocoa powder
1 teaspoon baking soda
½ cup dark chocolate chips
½ cup white chocolate chips
1.Preheat oven to 180C. Grease and line two
baking trays with baking paper.
2.Using the universal ‘s’ blade process
butter, sugars and vanilla until creamed.
Scrape down the sides of the bowl if
necessary. Add egg and process until
smooth.
3.Add chocolate, flour, cocoa and baking
soda. Process until just combined. Add
chocolate chips and pulse to combine.
4.Roll mixture into tablespoon sized balls.
Place on prepared trays and gently press
down. Bake for 8-10 minutes or until
cooked.
1.Preheat oven to 180C. Grease and line a
23cm spring form pan with baking paper.
2.Using the bowl fitted with the grating blade
grate carrots. Set aside.
3. Using the universal ‘s’ blade process
sugars, yoghurt, oil, walnuts and eggs until
combined.
4.Add remaining ingredients and pulse until
just combined.
5.Pour batter into prepared pan. Bake for 1
hour or until cooked when tested with a
skewer.
5.Allow to cool on wire rack. Serve.
6.Allow to cool on wire rack. Serve.
29
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Desserts continued
Oat and White Chocolate Cookies
White Chocolate and Raspberry Cheesecake
Makes: approximately 30 cookies
200g white chocolate
2 ½ cups rolled oats
250g butter, room temperature
1 cup brown sugar
1 cup caster sugar
1 teaspoon vanilla extract
2 eggs
2 ½ cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Serves: 8-10
200g digestive biscuits
80g butter, melted
500g cream cheese, room temperature
180g white chocolate, melted
1 cup thickened cream
2/3 cup icing sugar
2 teaspoons powdered gelatine
¼ cup boiling water
1 cup frozen raspberries
1.Grease and line a 23cm spring form pan.
2.Using universal‘s’ blade process biscuits
and butter until a fine crumb. Press into
the base of prepared pan.
1.Preheat oven to 180C. Grease and line two
baking trays with baking paper.
3.Using universal‘s’ blade process cream
cheese, chocolate, cream and icing sugar
until well combined.
2.Using the universal ‘s’ blade process white
chocolate and oats until a fine powder. Set
aside.
4.Add gelatine to hot water stirring to
combine. Add to the cream cheese mixture
and process until combined.
5.Pour into the prepared pan and dot the
top of the cheesecake with the frozen
raspberries, pushing some down into the
mixture. Refrigerate for 3 hours or until
set.
3.Using the universal ‘s’ blade process
butter, sugars and vanilla until creamed.
Scrape down the sides of the bowl if
necessary.
4.Add eggs once at a time, making sure to
mix well between each addition.
5.Add remaining ingredients and pulse until
just combined.
6.Roll mixture into tablespoon sized balls.
Place on prepared trays and gently press
down. Bake for 8-10 minutes or until
cooked.
6.Remove cheesecake from pan once chilled.
Serve.
TIP: Any frozen berries can be used.
7.Allow to cool on wire rack. Serve.
30
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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.
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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.
‘Multiprocessor’ 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 2012.
ABN 45 000 006 771
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Unit 3, Building D
26 Vestey Drive
Mt Wellington Auckland
New Zealand
Sunbeam Corporation is a division of GUD Holdings Ltd.
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