Fusion
450 watt plastic benchtop blender
with detachable blade system
Instruction Booklet
PB4200
Please read these instructions carefully
and retain for future reference.
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Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM FUSION BENCHTOP BLENDER.
• Ensure fingers are kept well away from the
blades when in use.
• Ensure the control dial is in the off “O”
position before plugging into the power outlet.
1
/
• Do not operate for more than 1 minutes at a
2
time.
• Always operate on a flat level surface.
Sunbeam are very safety conscious when
• Do not use an appliance for any purpose
other than its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch
any hot surface.
designing and manufacturing consumer products,
but it is essential that the product user also
exercise care when using an electrical appliance.
Listed below are precautions which are essential
for the safe use of an electrical appliance:
• Read carefully and save all the instructions
provided with an appliance.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove
by grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug
when the appliance is not in use and
before cleaning.
• For safety reasons and to avoid maintenance
by unskilled persons, some appliances are
‘sealed’ using tamperproof screws. Such
appliances should always be returned to the
nearest Sunbeam Appointed Service Centre
for adjustment or repair if required.
• Do not 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.
• 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.
• 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.
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Features of your Sunbeam Fusion
1.5 litre blender jug
Large capacity 1.5 litre plastic, shatter –
resistant jug is ideal for blending large
quantities of food and liquids. As the jug is
transparent you can observe the food as it is
being blended, to ensure perfect results
everytime.
Serrated stainless steel blades
These durable blades crush through ice
cubes, produce the smoothest purees and
blend the healthiest frappés.
Cord storage facility
The wraparound cord feature is ideal for
storing unwanted cord.
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Locking lid with pouring hole
To ensure safety when in use, the lid locks
into place and the measuring cup can be
removed for adding ingredients during
blending.
Detachable blade system
The blade assembly unscrews from the
blender jug for convenience and thorough
cleaning.
Speed control
Two blending speeds plus ‘Pulse’ function to
achieve extra bursts of power for those
tougher blending tasks.
Non-slip feet
Keep the blender secure on the bench top
during use.
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The Control Dial
Pulse
Speed 1
• Breadcrumbs
• Biscuits
• Finely ground nuts
• Chocolate
• Self cleaning the
unit
• Whipping cream
• Puree vegetables & fruit
• Cake batters
• Creaming butter &
sugar
• Sauces
Speed 2
• Milkshakes
• Smoothies with fruit
• Soups
• Raw vegetables
Before using your Sunbeam Fusion
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.
➂
To assemble the Fusion (See Figure 1)
1.Place the silicone rubber seal ① over the
blade assembly ②, as shown opposite.
①
2.Position the blade assembly ② into the
base of the blender jug ➂. Ensure that the
blade assembly is firmly in place by turning
it clockwise as indicated by the arrow.
②
3.Plug the power cord into a 230-240 volt
power outlet and turn the power ‘ON’.
Note: Do not attempt to remove the stainless
steel blades from the blade assembly.
Figure 1
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Using your Sunbeam Fusion
1.Place the blender jug on the motor base.
The jug can be placed on the motor base
in 4 different positions, each being at 90°
degree angles, see figure 2.
Figure 3b
4.Place the lid with the measuring cup onto
the blender jug. Holding the measuring
cup, rotate the cup clockwise until you are
unable to turn it any further, see figure 4,
the lid is now locked in place.
Figure 2
2.Place ingredients into the jug.
Do not exceed the maximum indicated
level - 1.5 litres.
3.Place the measuring cup into the lid, see
figure 3a. Rotate the cup either clockwise
or anti-clockwise, this will lock the cup
into the lid, see figure 3b.
Figure 4
5.Using the control dial, select the desired
blending speed, 1, 2 or PULSE.
Settings 1 and 2 will provide continuous
blending until the dial is turned to the OFF
position.
Further ingredients can also be added
whilst blending by removing the measuring
cup and pouring ingredients through the
hole in the lid.
Figure 3a
6.After you have completed blending, turn
the dial to the ‘0’ position.
Note: When removing the blade assembly
from the jug you may need to slightly tilt
the blade so that it slides out easily. You
shouldn’t be forcing the blades out of the
jug, as this will ultimately damage the
blades.
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Feature Uses of the Blender
Crushing Ice
You can also use the Pulse function for
cleaning the blender. Simply pour in some
warm water and a small amount of detergent,
then turn the control dial to the ‘Pulse’
function for 1-2 seconds. Repeat 3-4 times.
The unit will clean itself, without you having
to handle the sharp blades. Rinse and dry,
being careful as the blades are sharp.
Simply add ice to the blender and a small
quantity of water, which will aid in the
crushing process. Then with the control dial
select the ‘Pulse’ function and hold for 1-2
seconds then return the dial to the ‘OFF’
position. Continue this process and in
seconds your ice is fluffy and snow flake-like.
Pulse setting
The pulse function provides short bursts of
power, so that you can prepare breadcrumbs,
grind chocolate, finely grind nuts and
biscuits.
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A Guide to your Sunbeam Fusion
Processing Task
Aerating
Food
Suggested Setting
Suggested Processing Procedure
Milkshakes,
Smoothies
2
Use chilled milk. Blend until desired
consistency is achieved.
1
/
Chopping
Crumbing
Nuts, Chocolate,
Garlic or Herbs
PULSE
PULSE & 2
2
Process cup at a time, to ensure
2
evenly sized pieces.
Bread Crumbs
Tear bread roughly. Process until
desired consistency.
Biscuit Crumbs
Break into pieces and process
until crumbed.
1
/
Crushing Ice
Emulsifying
PULSE
Add cup of water. Use the PULSE
4
button 3-4 times in succession
for crushed ice.
Salad Dressing
Batters, Cakes
1
Blend until well combined. Oil may
be added to the mixture during
processing through the pouring hole
in the lid.
Mixing
1
2
Process ingredients until just combined.
DO NOT OVERPROCESS.
Pureeing
Soups,
Vegetables,
Fruits
Blend until smooth.
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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 fruits 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.
• 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 oven.
• When blending a variety of ingredients
together, blend the liquids first, then add
dry ingredients.
• A brief whirl in the blender will rescue a
lumpy gravy, or an egg-based sauce that
has separated.
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/
• When crushing ice, add cup of water, as
4
this will aid in the ice crushing process.
Continue pulsing until the ice is
completely crushed and it has a snow flake
texture.
• Always ensure stones are removed from
fruits and bones from meat as these can
harm the blades.
• 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
• Don’t allow a used blender to sit for too
long as the food will dry on 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.
measuring cup and add as necessary.
• Never fill above the maximum level
indicator.
• Always ventilate the blender jug when
pureéing warm ingredients. This is
achieved by lifting the measuring cup out
of the lid.
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Care and Cleaning
Quick cleaning method
Remove the rubber seal from the blade
assembly. Wash the blender lid, measuring
cup, rubber seal, blade assembly and blender
jug in warm soapy water.
Caution: Take care when cleaning the blades,
as they are extremely sharp.
Half fill the blender with warm water and a
small amount of detergent. Turn the control
dial to the ‘Pulse’ function and hold for 1-2
seconds. Repeat 3-4 times. Then remove the
jug and rinse it under running water.
For thorough cleaning
To clean the motor base
Remove the measuring cup from the lid. With
the measuring cup inhand, position the slots
on the measuring cup onto the bottom of the
blade assembly (the underside of the blender
jug), see figure 5.
Use a damp, soft sponge with mild detergent
and wipe over the motor base.
Note: Never immerse the motor base in water.
Note: Do not place any parts of the blender
in a dishwasher.
Figure 5
Grasp the measuring cup and firmly turn it in
an anti-clockwise direction, see figure 6.
Continue to turn and unscrew the blade
assembly until it comes away from the
blender jug.
Figure 6
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Recipes – Soups
Potato and Leek Soup
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 liters chicken or vegetable stock
2 cloves garlic, crushed
2 teaspoons cumin powder
1 teaspoon chilli powder
3 x 400g can chopped tomatoes
500ml water
Freshly ground black pepper
1
/
cup grated Parmesan
2
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.
3. Remove from heat; cool. Place half of the
soup mixture into the blender jug and
process on HIGH for 40 seconds. 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.
2. Stir through the sugar, vinegar and beans;
allow to cool.
3. Blend the soup in two batches on HIGH
for 30 seconds or until smooth.
5. Serve soup topped with parmesan cheese.
4. Return soup to saucepan to heat through;
serve with sour cream and warm flour
tortillas.
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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 blend on ’HIGH’ for 35 seconds.
Repeat with remaining soup.
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.
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Recipes – Dips/Starters/Pastes
Hummus
Serves 4
Guacamole
420g can chickpeas, rinsed, and drained
2 ripe avocados, peeled, seeds removed
1 clove garlic
2 tablespoons tahini
1
/
cup lemon juice
1 tablespoon lemon juice
dash Tabasco sauce
4
1
/
cup water
4
1
/
cup olive oil
1 jalepeno chilli, sliced
4
1
/
1 clove garlic, crushed
cup fresh coriander leaves
4
1
/
teaspoon ground cumin
1 tomato, chopped
2
1
/
teaspoon salt
2
1. Place all ingredients except tomato in the
blender jug. Blend on ‘HIGH’ for 40
seconds or until smooth.
1. Combine all ingredients in blender jug.
2. Blend on ‘HIGH’ for 40 seconds.
2. Transfer mixture to a bowl and stir through
tomato.
3. Transfer mixture into a bowl and
refrigerate for 1-2 hours before serving.
3. 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.
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Recipes – Dips/Starters/Pastes (continued)
1
/
Pesto
Serves 4
Whole Egg Mayonnaise
Approx. 1 cups
2
125g fresh basil leaves
3 cloves garlic
1 egg
1 tablespoon lemon juice
2 teaspoons Dijon mustard
pinch sea salt
2 teaspoons lemon juice
sea salt
freshly ground black pepper
1 cup vegetable oil
1 cup extra virgin olive oil
1. Place egg, juice, mustard and salt in the
blender jug. Blend on ‘LOW’ for 10
seconds or until combined.
1
/
cup pine nuts, roasted
2
60g pecorino or parmesan, grated
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.
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Recipes – Dips/Starters/Pastes (continued)
1
/
Blue Cheese Dip
Approx. 1 cup
Herbed Mushroom Pate Approx. 1 cups
2
150g creamy blue cheese
300g sour cream
50g butter or margarine
1 onion, roughly chopped
2 green onions, roughly chopped
2 tablespoons milk
300g mushrooms, sliced
200g cream cheese, cubed
freshly ground black pepper
1 tablespoon freshly chopped chives
salt and freshly ground black pepper to taste
1. Place all ingredients into blender jug.
2. Blend on ‘HIGH’ for 40 seconds or until
smooth.
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. Blend on
‘HIGH’ for 20 seconds or until smooth.
3. Chill for 1 hour before serving. Serve with
crackers and carrot sticks.
3. Pour into serving bowl and refrigerate for
at least 2 hours before serving.
4. Serve with Melba toasts.
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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
Serves 6-8
1
/
cup packaged breadcrumbs
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
11 cups grated tasty cheese
/
2
3. In a large bowl combine the bacon, onion
and cheese.
4 eggs
1 cup milk
4. Place all the remaining ingredients in the
blender jug. Blend on ‘HIGH’ for 40
seconds.
1
/
cup cream
2
1
/
cup self raising flour
2
pepper to taste
5. Place the bacon mixture into the prepared
quiche dish and pour the egg mixture over
the top.
6. Bake in oven for about 50 minutes or until
cooked. Allow quiche to stand for 10
minutes before cutting.
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Recipes – Desserts
Baked Lemon Cheesecake
Serves 10 Banana Cake with Cream Cheese Frosting
250g plain biscuit crumbs
2 teaspoons nutmeg
2 eggs
180g butter, room temperature, chopped
1
/
125g melted butter
cup buttermilk
2
1
/
250ml thickened cream
1
cups raw sugar
2
3 eggs
1 teaspoon white vinegar
1 teaspoon vanilla essence
1
/
cup caster sugar
2
1
/
2 teaspoon grated lemon rind
1
2
cups very ripe mashed banana
cups self raising flour
2
1
/
2 tablespoons lemon juice
4
1
/
500g cream cheese, room temperature, cubed
teaspoon salt
2
1 teaspoon cinnamon
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
/
teaspoon nutmeg
2
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.
Blend on HIGH for 30 seconds. With the
motor still running, remove the measuring
cup from the lid and drop in the
4. Blend on ‘HIGH’ for 35 seconds. (Mixture
will separate at this stage but will come
back together when mixed with dry
ingredients).
remaining cubes of cream cheese one at a
time, until the mixture is smooth (this will
take approximately 40 seconds. 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.
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.
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Recipes – Desserts (continued)
3. Heat a greased small saucepan or crepe
Cream Cheese Frosting
1
/
pan. Pour about cup of batter into the
4
250g softened cream cheese
pan. Tilt the pan to spread the mixture
evenly. Cook over a low heat on both
sides until golden. Repeat with remaining
mixture.
1
/
cup butter
4
1 teaspoon vanilla
3 cups icing sugar mixture
1
4. Serve crepes filled with apple mixture and
cream or ice cream.
/
cup passionfruit pulp
4
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.
Honey Pikelets
Makes 30
3 large eggs
1
/
cup honey
4
1 cup milk
11 cups self raising flour
/
Crepes with apple and sultana filling
2
pinch salt
Crepes
Serves 4-6
3 eggs
1. Add all ingredients into the blender jug
and blend on ‘LOW’ for 30 seconds.
1 tablespoon vegetable oil
Scrape down sides of blender and blend
again on ‘LOW’ for a further 30 seconds.
11 cups milk
/
3
3
/
cup plain flour
4
2. Pour mixture into a jug and refrigerate for
30 minutes.
Filling
3. Place tablespoon amounts of mixture into
a lightly greased frying pan until golden
on each side.
3 Granny Smith apples, peeled,
cored and sliced
11 teaspoons cinnamon
/
4. Serve with butter.
2
11 tablespoons brown sugar
/
2
3
/
cup water
4
1
/
cup sultanas
4
1. Place all crepe ingredients into the
blender jug and blend on ‘LOW’ for 20
seconds or until combined. Strain into a
jug and stand for 15 minutes.
2. Meanwhile, place all the filling ingredients
into a saucepan and cook until the apples
are soft. Keep warm.
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Recipes – Drinks
Classic Banana Smoothie
Serves 2
Citrus Buzz
Serves 2
2 cups skim milk
60ml fresh lime juice
4 dashes Angostura bitters
8 small ice cubes
lemonade
2 medium bananas, roughly chopped
1
/
cup low fat yogurt
2
1 tablespoon honey
1
/
teaspoon cinnamon
4
1. Place all ingredients except for lemonade
into blender jug.
1. Place all ingredients into blender jug.
Blend on HIGH for 40 seconds or until
smooth.
2. Blend on ‘HIGH’ for 30 seconds or until
crushed.
2. Pour into 2 glasses.
3. Pour into 2 glasses, top with lemonade.
Classic Milkshake
Serves 2
Iced Coffee
Serves 2
2 tablespoons instant coffee dissolved in
2 tablespoons boiling water
2 cups milk
4 ice cubes or 2 scoops vanilla ice cream
whipped cream to serve
250ml milk
2 scoops ice cream – any flavour
2 tablespoons topping – any flavour
1. Place all ingredients into blender jug.
1. Place all ingredients except for cream into
blender jug.
2. Blend on ‘HIGH’ for 30 seconds or until
smooth.
2. Blend on ‘HIGH’ for 30 seconds or until
smooth.
3. Pour into 2 glasses.
3. Pour into 2 large glasses, top with
whipped cream and dust with chocolate.
Fruity Fantasy
Serves 2
180ml fresh orange juice
90ml pineapple juice
1 punnet strawberries
slice honeydew melon
slice rockmelon
8 small ice cubes
1. Place all ingredients into blender jug.
2. Blend on ‘HIGH’ for 30 seconds or until
smooth.
3. Pour into 2 glasses.
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Recipes – Thick Shakes
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
1
/
cup frozen mixed berries
4
1
/
cup milk
2
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. Blend on ‘HIGH’ for 40 seconds or until
smooth.
3. Pour into 2 glasses.
Classic thick shake
Serves 2
270g chocolate ice cream
1
/
cup milk
3
1. Place all ingredients into blender jug.
2. Blend on ‘HIGH’ for 40 seconds or until
smooth.
3. Pour into 2 glasses.
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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
14 small ice cubes
60ml tequila
30ml fresh lime juice
60 ml Cointreau or triple sec
30ml sugar syrup
1. Combine all ingredients in blender.
2. Blend on ‘HIGH’ for 40 seconds or until
smooth.
14 smal ice cubes
3. Pour into 2 cocktail glasses.
1. Combine all ingredients in blender.
Splice
Serves 2
2. Blend on ‘HIGH’ for 40 seconds or until
smooth.
60ml Midori
3. Pour into 2 cocktail glasses.
60ml Malibu
120ml pineapple juice
80ml cream
Strawberry Daiquiri
Serves 2
90ml Bacardi rum
14 small ice cubes
60ml fresh lime juice
60ml sugar syrup
1. Combine all ingredients in blender.
2. Blend on ‘HIGH’ for 40 seconds or until
smooth.
6 strawberries, quartered
14 small ice cubes
3. Pour into 2 cocktail glasses.
1. Combine all ingredients in blender.
2. Blend on ‘HIGH’ for 40 seconds or until
smooth.
3. Pour into 2 cocktail glasses.
20
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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 small ice cubes
120ml cranberry juice
1 teaspoon lime juice
8 small ice cubes
1. Combine all ingredients in blender.
2. Blend on ‘HIGH’ for 40 seconds or until
smooth.
1. Combine all ingredients in blender.
2. Blend on ‘HIGH’ for 40 seconds or until
smooth.
3. Pour into 2 cocktail glasses.
3. Pour into 2 cocktail glasses.
Eggnog
Serves 2
30ml sugar syrup
60ml brandy
60ml dark rum
2 eggs
8 small ice cubes
Milk
1. Combine all ingredients except milk in
blender.
2. Blend on ‘HIGH’ for 40 seconds or until
smooth.
3. Pour into 2 cocktail glasses then top up
glasses with milk.
21
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‘Sunbeam’, and ‘Fusion’ are registered trademarks 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 2003.
(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
contact the Sunbeam Consumer Service Line.
Australia 1800 025 059
New Zealand (09) 912 0747.
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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 2003.
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