Sunbeam PB9500 User Manual

Contents

Sunbeam’s Safety Precautions for your

™

Cafè Series Blender

™

Features of your Cafè Series Blender

Speed dial and Pulse function

Lid assembly

™

Operating your Cafè Series Blender

Blade assembly

Processing Baton

Care and Cleaning

Helpful blending hints

Recipes

Blended milk drinks

Non dairy blended drinks

Cocktails

Desserts

Soups

Dips

Salad dressings and marinades

Sauces and pastes

Baby food

Sunbeam’s Safety Precautions

SAFETY PRECAUTIONS FOR YOUR

SUNBEAM CAFÈ SERIES BLENDER.

• Ensure fingers are kept well away from the

blades when in use. The processing baton

may be used while the motor is running with

the main part of the lid in place.

• Do not place the blade assembly onto the

motor base without it being correctly fitted to

the jug.

• The maximum load capacity of the jug is

2 litres, and substantially less with thick

mixtures.

• Always operate on a flat level surface.

• When making peanut butter (or other nut

butters, or oil based foods) do not process

for more than one minute after mixture starts

circulating. Over-processing will cause the

mixture in the jug to overheat.

• Jug should not be more than 2/3 full when

the processing baton is left in place while

blending. Do not exceed 30 seconds of

continuous blending with processing baton in

place.

• Ensure the control dial is in the “OFF”

position and the jug is in place before

plugging into the power outlet.

• Do not operate on low speed for more than

30 seconds at a time when blending heavy

loads.

• Always remove the plug from the power

outlet when the blender is not in use, before

disassembling, putting on or taking off parts,

and before cleaning other than washing the

jug.

• The blender is fitted with a safety switch to

prevent the motor operating unless the jug is

in place.

• Blade is sharp, handle carefully.

• Do not blend boiling ingredients, allow to

cool before placing in jug.

• Always operate the blender with the lid in

place.

Sunbeam’s Safety Precautions

Sunbeam are very safety conscious when

• Young children should be supervised to ensure

that they do not play with the appliance.

• Never leave an appliance unattended while

in use.

• 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:

• 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.

• 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.

• 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.

• 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.

• For additional protection, Sunbeam

recommend the use of a residual current

device (RCD) with a tripping current not

exceeding 30mA in the electrical circuit

supplying power to your appliances.

• Do not immerse the appliance in water

or any other liquid unless recommended.

If you have any concerns regarding the performance and use of your appliance,

please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.

Ensure the above safety precautions are understood.

Features of your Sunbeam

™

Cafè Series Blender

Ingredient cap

Handy 60ml ingredient cap.

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Jug lid with removable ingredient cap

To provide the necessary safety, the lid

seals tightly to the jug and features a

pouring hole, that allows you to add

ingredients during the processing.

2 litre square jug

Inherent with superior blending

performance the square jug design

has a large 2 litre capacity and is

constructed from clear engineering grade

polycarbonate for its lightweight and

impact resistant properties.

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Stainless steel blade assembly

Configured to optimise all processing

tasks and provide the ultimate

performance, the precision cut and

sharpened stainless steel blade assembly

is mounted on a sealed bearing for faster

speed and longer life.

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Processing baton

Specially designed to assist during

demanding processing tasks, the baton

allows you to safely push food into the

blades while the blender is operating.

Removable blade assembly

Blade assembly is removable for

thorough cleaning.

Dampener

The rubber dampener locates and

keeps the jug stable in 4 positions

during processing, wipes clean and

also protects the long life metal-to-

metal driver.

Variable speed control and pulse

The variable speed control and pulse

function provide maximum versatility

for a wide range of food processing

tasks rather than purely blending of

liquids.

Heavy-duty 1000 watt motor

Enables blade speeds to reach up to

22,000 revolutions per minute (RPM)

delivering the power to uniformly chop

small or large quantities of ingredients

regardless of the load. Its high

performance and reliability are backed

by a 5 year motor guarantee.

Non-slip feet

Heavy-duty non-slip feet ensure the

blender remains stable and prevents

slipping on the bench top during use.

Cord wrap

Cord wraps away to keep bench top

clean.

Speed dial and Pulse function

Variable speed dial

Turn the speed control dial in a clockwise

direction and the blender automatically

starts. The variable speed dial allows you to

select continuously variable motor speeds

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ranging from 7,000 to 22,000 revolutions

per minute (free load).

Pulse button

The Pulse feature provides short bursts of

power, to activate depress the Pulse button

and hold down as long as needed. Ideal

for crushing ice, preparing breadcrumbs,

grinding chocolate, nuts and biscuits and for

refreshing ingredients in the jug.

Lid assembly

The lid is easy to position on or remove, and

to clean for quick operation, see figure 1.

1.Simply push lid down firmly to seal.

2.To secure the measuring cap, slide it into

the top of the rubber lid and rotate to lock.

3.The measuring cap can be removed when

using the processing baton or when adding

ingredients.

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Note: As there is no locking design we advise

that you place your hand on the lid as you

initially start processing.

Figure 1

™

Operating your Cafè Series

Blender

1.Place the jug on the motor base by

locating it over the nodules on the rubber

dampening pad. The jug can be placed on

the motor base in 4 different positions.

4.Using the variable speed dial, select the

desired processing speed from 1 – 5 and

this will provide continuous processing

until the dial is turned anti-clockwise to

the OFF position.

2.Place ingredients into the jug.

Due to the high processing speed of the

Café Series™ Blender, processing times

are significantly reduced over those of

standard blenders. Therefore we advise

that until you are familiar with the speed

of the Café Series™ Blender that you

keep a close watch on ingredients being

processed.

Note: Do not operate the blender when the

jug is empty.

3.Place the lid firmly into position on the

jug. Always ensure the measuring cap is

in place when processing except when the

processing baton is inserted through the

opening in the lid.

Tip: Once processing has commenced, further

ingredients can be added by removing the

measuring cap and pouring ingredients

through the hole in the lid.

Note: Always have the lid in position during

processing.

Note: Wait until blade comes to a complete

stop before removing the lid or jug.

Blade assembly

Important: Always ensure the 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.

1.Position blade assembly into position in

jug.

2.Whilst carefully holding the blade assembly

in position place the locking nut on the

underside of the jug and tighten.

To assemble the blade assembly follow these

steps and refer to figure 2;

3.Using the spanner tighten and lock the

blade assembly onto jug.

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Figure 2

Processing Baton

Specially designed to assist during

Uses for the processing baton

demanding processing tasks, the baton allows

you to safely push food down into the blades

while the blender is operating. See figure 3.

• The processing baton can be used as a

scraper or spatula to easily remove thick

mixtures such as batters and sauces from

the jug.

• Use the processing baton to encourage

hard to process ingredients into the

blades.

• Using the processing baton reduces

blending times.

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Figure 3

Note: When using the processing baton

ensure the lid is firmly in place and the

measuring cap is removed.

Care and Cleaning

Note: Ensure that the blender is unplugged

Thorough cleaning

from the power outlet prior to cleaning.

After completing the quick clean, should

any ingredients remain, using the spanner,

remove the blade assembly and wash both

the jug and blade assembly in warm soapy

water. Rinse well and dry.

Rinse the lid, ingredient cap and processing

baton under running water and wash with

warm soapy water. Rinse well and dry.

Dishwashing

All parts of the Café Series™ Blender,

excluding the motor base can be placed in

the dishwasher for effortless cleaning after

processing.

Quick clean

To clean the motor base

Half fill the blender with warm water and

a small amount of detergent. Position the

jug on the motor base and run the blender

for 20-30 seconds. Remove the jug, rinse it

under running water and then allow to air dry.

Use a damp, soft sponge with mild detergent

and wipe over the motor base.

Note: Never immerse the motor base in water

or other liquid.

Helpful blending hints

• Use the processing baton to remove thick

mixtures from the container.

• When chopping ingredients such as onions,

nuts or biscuits use the pulse button.

This helps you to achieve a perfect result

without overprocessing.

• Make caster sugar or pure icing sugar from

regular sugar. Simply place up to 2 cups

of sugar into the jug and continue to pulse

mixture for caster sugar or blend on speed

4 for icing sugar.

• Thickened cream can be whipped in

seconds. Blend on speed 4 until the

mixture thickens then use the processing

baton to check the cream for the desired

texture.

• Ice cubes can be blended to make fluffy

ice shavings. Place up to 8 large ice cubes

into the jug and Pulse until a snow like

texture is achieved.

• Ensure all fruit juices are chilled before

blending as this will help to keep drinks

colder for longer.

• Achieve crushed ice suitable for snow

cones, simply place 1 tray of ice cubes

into the jug with approximately 30mls of

water and pulse until combined.

• When making thick shakes don’t use

hard ice cream straight from the freezer.

Leave ice cream out for approximately 5

minutes before blending, this time may

vary depending on how cold your freezer is.

Ice cream with a higher cream content may

need a little extra milk and always place

ice cream in the jug in small pieces, never

in large chunks.

• When freezing fruit make sure the fruit is

of the best quality. Peel all fruit that has

skin that cannot be pureed. Chop fruit

into even size chunks approximately 3cm

square. If strawberries are large, cut in

half. Peel bananas and cut into even size

chunks. Lay fruit in a single layer on a

tray, cover and freeze. Remove pulp from

passionfruit and freeze in ice cube trays.

Once frozen, transfer into sealable bags or

freezer containers. This way you will always

have fruit ready to blend.

Note: Never fill above the maximum level

indicator of 2 litres.

Note: Ensure the lid is firmly and securely

placed on the jug and do not operate the

blender without the lid on. If you wish to

add any additional ingredients remove the

ingredient cap and add as necessary.

Recipes

BLENDED MILK DRINKS

For all recipes in this section unless

otherwise stated; follow these steps:

1.Place all ingredients into jug and place lid

firmly on jug.

2.Pulse mixture 5 times.

Classic Banana Smoothie

500ml skim milk

2 medium bananas, roughly chopped

½ cup low fat yogurt

1 tablespoon honey

¼ teaspoon cinnamon

4 ice cubes (optional)

3.Slowly increase the speed to 5 and blend

for approximately 20 seconds or until the

drink is well combined.

Classic Milkshake

250ml milk

Strawberry Madness

2 scoops ice cream – any flavour

2 tablespoons topping – any flavour

350ml tropical juice

5 frozen strawberries

Iced Coffee

1 frozen banana, cut into 3

1 scoop (60g) frozen vanilla yogurt

2 tablespoons instant coffee dissolved in

2 tablespoons boiling water

2 cups milk

Mango Tango

350ml mango nectar

4 ice cubes or 2 scoops vanilla ice cream

whipped cream to serve

1. Place all ingredients into jug and place lid

firmly on jug.

2. Slowly increase the speed to 5 and blend

for approximately 20 seconds or until the

drink is well combined.

100g frozen mango pieces

1 small frozen banana, cut into 3

1 passionfruit (pulp fresh or frozen)

1 scoop (60g) frozen vanilla yogurt

Crazy Cranberry

400ml cranberry juice

3. Pour into glasses and top with whipped

cream, dust with chocolate.

2 frozen bananas cut into 6

1 scoop (60g) frozen vanilla yogurt

Classic Thick Shake

270g chocolate ice cream

Choc Banana

cup milk

250ml low fat milk

3 large ice cubes

1. Place all ingredients into jug and place lid

firmly on jug. Remove the measuring cap

and insert the processing baton.

2. Slowly increase the speed to 5 and use the

processing baton to move the ice cream

during processing. This helps to get a

thick, creamy thick shake faster.

1 frozen banana, cut into 3

¼ cup chocolate syrup

2 scoops (120g) frozen vanilla yogurt or ice

cream

3. Spoon into glasses.

Recipes (continued)

Berry Yogurt Thick Shake

270g frozen berry yogurt

¼ cup frozen mixed berries

½ cup milk

1. Place all ingredients into jug and place lid

firmly on jug. Remove the measuring cap

and insert the processing baton.

2. Slowly increase the speed to 5 and use the

processing baton to move the ice cream

during processing. This helps to get a

thick, creamy thick shake faster.

Tim Tam Thick Shake

3 Arnott’s Original Tim Tams, roughly

chopped

4 scoops vanilla ice-cream

200ml milk

2 Tim Tam Fingers, to garnish

1. Place all ingredients into jug and place lid

firmly on jug. Remove the measuring cap

and insert the processing baton.

2. Slowly increase the speed to 5 and use the

processing baton to move the ice cream

during processing. This helps to get a

thick, creamy thick shake faster.

3. Spoon into glasses.

Recipes (continued)

NON DAIRY BLENDED DRINKS

Berry Blast

For all recipes in this section follow these

steps:

1.Place all ingredients into the jug and place

lid firmly on jug.

350ml apple juice

200g frozen mixed berries

1 scoop (60g) frozen raspberry sorbet

2.Pulse mixture 5 times.

Coconut Dream

3.Slowly increase the speed to 5 and blend

for approximately 30 seconds or until the

drink is well combined.

300ml Pineapple juice

50ml light coconut milk

150g frozen strawberries

1 scoop (60g) frozen mango sorbet

Melon Ball

Fruity Fantasy

150ml apple juice

180ml fresh orange juice

90ml pineapple juice

200ml guava nectar

100g frozen rockmelon pieces

100g frozen honey dew pieces

100g fresh watermelon pieces

1 scoop (60g) lemon sorbet

250g fresh strawberries

100g fresh honeydew melon pieces

100g fresh rockmelon pieces

8 small ice cubes

Pine Orange

350ml Pine-orange juice

150g frozen pineapple chunks

2 small oranges, peeled

3 large ice cubes

Recipes (continued)

COCKTAILS

For all recipes in this section unless

otherwise stated; follow these steps:

1.Place all ingredients into jug and place lid

firmly on jug.

2.Pulse mixture 4-5 times.

Splice

Serves 2

60ml Midori

60ml Malibu rum

120ml pineapple juice

80ml cream

14 small ice cubes

3.Slowly increase the speed to 5 and blend

for approximately 20 seconds.

Mocha Madness

30ml espresso coffee

60ml Baileys

Frozen Lime Margarita

60ml tequila

Serves 2

60ml vodka

30ml fresh lime juice

60ml Cointreau or triple sec

30ml sugar syrup

1 scoop chocolate ice cream

14 small ice cubes

Eggnog

14 small ice cubes

30ml sugar syrup

60ml brandy

60ml dark rum

2 eggs

Strawberry Daiquiri

90ml Bacardi rum

60ml fresh lime juice

60ml sugar syrup

8 small ice cubes

Milk

1. Place all ingredients into jug and place lid

firmly on jug.

2. Slowly increase the speed to 5 and blend

for approximately 20 seconds.

3. Pour into glasses and top up with milk.

6 strawberries, quartered

14 small ice cubes

Pina Colada

90ml Bacardi rum

120ml pineapple juice

60ml coconut cream

30ml Malibu rum

30ml sugar syrup

14 small ice cubes

Frozen Cosmopolitan

20ml citron vodka

40ml vodka

Serves 2

60ml Cointreau

120ml cranberry juice

1 teaspoon lime juice

8 small ice cubes

Recipes (continued)

DESSERTS

Baked Lemon Cheesecake

250g plain biscuit

Serves 10

Sticky Date Pudding

Serves 8

2 teaspoons nutmeg

125g melted butter

250ml thickened cream

3 eggs

200g coarsely chopped dried dates

1 teaspoon bicarbonate soda

1 ¼ cups boiling water

60ml olive oil

½ cup caster sugar

2 teaspoon grated lemon rind

2 tablespoons lemon juice

1 cup firmly packed brown sugar

1 cup self raising flour

¼ teaspoon mixed spice

2 eggs

500g cream cheese, room temperature,

cubed

Butterscotch sauce

1.Place biscuits into jug and place lid firmly

on jug.

140g butter

2.Pulse biscuits until crumbled.

cup firmly packed brown sugar

3.Add the nutmeg and melted butter and

place lid firmly on jug. Remove the

measuring cap and insert the processing

baton. Slowly increase the speed to 2 and

process until combined.

1 cup (250ml) thickened cream

1.Preheat oven to 180°c. Grease and line a

20cm cake pan with baking paper.

2.Place dates, soda and water into the jug

and place the lid firmly on jug. Allow the

mixture to stand for 5 minutes.

4.Press crumb mixture into the base and

sides of a greased 20cm springform pan.

Place on a baking tray and refrigerate for

30 minutes.

3.Add oil and sugar and Pulse 3 times.

4.Add remaining ingredients and Pulse

mixture until just combined. Scrape down

sides of jug if necessary. Do not over

process.

5.Place remaining ingredients into the

cleaned jug and place lid firmly on jug.

Slowly increase speed to 5 and process for

approximately 15 -20 seconds or until the

mixture is smooth.

5.Pour mixture into prepared pan and bake

for about 1 hour or until cooked when

tested with a wooden skewer. Remove

from oven and stand for 5 minutes before

turning out onto a wire rack.

6.Pour filling into crust and bake in oven at

160°C for approximately 50 minutes or

until just firm. Cool in oven with door ajar.

Refrigerate for several hours before serving.

Serve with Raspberry Coulis (recipe over

page).

6.Serve pudding with butterscotch sauce. To

make sauce, heat all ingredients in a small

saucepan over a low heat until combined.

Recipes (continued)

Raspberry Coulis

4.Slowly increase speed to 4 and process

until the mixture has combined (mixture

will separate at this stage but will come

back together when mixed with dry

ingredients).

300g frozen raspberries, thawed

¼ cup caster sugar

2 tablespoons Cointreau or triple sec

1.Place all ingredients into the jug and place

lid firmly on jug.

5.Pour the banana mixture into the dry

ingredients and mix with a wooden spoon

until combined.

2.Slowly increase the speed to 4 and process

for approximately 20 seconds or until the

mixture is well pureed.

6.Pour mixture into prepared tin and bake

for about 40 minutes or until cooked when

tested with a skewer.

3.Strain mixture through a fine sieve.

Other serving suggestions: serve with

cheesecake, chocolate cake, waffles and ice

cream.

7.Allow cake to cool in pan for 5 minutes

before transferring to a wire rack to cool.

Cream Cheese Icing

Banana Cake

Serves 10

250g softened cream cheese

¼ cup butter

2¼ cups self raising flour

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

2 eggs

1 teaspoon vanilla

3 cups icing sugar mixture

¼ cup passionfruit pulp

Combine cream cheese, butter and vanilla in

a small bowl. Using an electric mixer beat

until smooth. Add the icing sugar mixture

and beat until smooth. Reduce speed and

add passionfruit. Spread over cooled cake.

180g butter, room temperature, chopped

½ cup buttermilk

1½ cups raw sugar

1 teaspoon white vinegar

1 teaspoon vanilla essence

1½ cups very ripe mashed banana

1.Preheat oven to 180°c. Grease and line a

20cm baba pan.

2.Sift flour, salt, cinnamon and nutmeg into

a large bowl.

3.Combine the eggs, butter, milk, sugar,

vinegar, essence, and bananas into jug and

place lid firmly on jug.

Recipes (continued)

SOUPS

Mexican style Tomato Soup

1 tablespoon olive oil

2 onions, chopped

Serves 6

Roast Pumpkin Soup

1.5kg pumpkin

Serves 4

2 cloves garlic, crushed

2 teaspoons cumin powder

1 teaspoon chilli powder

3 x 400g can chopped tomatoes

500ml water

2 tablespoons olive oil

Sea salt & freshly ground black pepper

20g butter

1 onion, chopped

1 litre chicken stock

cup cream or sour cream to serve

(optional)

1 teaspoon brown sugar

1 tablespoon vinegar

1.Preheat oven to 200°c.

2 x 400g cans red kidney beans, rinsed,

drained

2.Remove skin and seeds from pumpkin and

cut into even sized chunks.

Sour cream and flour tortillas to serve

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.

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.

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 processing.

2.Stir through the sugar, vinegar and beans;

allow to cool.

5.Place half of the soup mixture into the jug

and place lid firmly on jug.

3.Place half of the soup mixture into the jug

and place lid firmly on jug.

6.Slowly increase the speed to 4 and process

for approximately 15 seconds or until

smooth. Repeat with remaining soup.

4.Slowly increase the speed to 4 and process

for approximately 15 seconds or until

smooth. Repeat with remaining soup.

7.Return pureed soup to saucepan.

5.Return soup to saucepan to heat through;

serve with sour cream and warm flour

tortillas.

8.Reheat until soup is hot. Serve with cream

and extra ground pepper if desired.

Recipes (continued)

Potato and Leek Soup

Serves 4

1 tablespoon olive oil

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

1.Heat oil in a large saucepan; add bacon

and cook, stirring occasionally, until crisp.

Remove from pan.

2.Add leeks to same pan and cook, stirring

for about 5 minutes or until leeks are

tender. Add potatoes and stock and bring

to the boil; reduce heat and simmer,

uncovered, for about 40 minutes.

3.Remove from heat; cool. Place half of the

soup mixture into the jug and place lid

firmly on jug.

4.Slowly increase speed to 4 and process for

approximately 15 seconds or until smooth.

Pour back in with remainder of soup.

5.Add cooked bacon to soup and reheat until

soup is hot. Season to taste with freshly

ground pepper.

6.Serve soup topped with parmesan cheese.

Recipes (continued)

DIPS

Hummus

420g can chickpeas, rinsed, and drained

¼ cup tahini

Roasted Beetroot Dip

Makes approx 3

cups

¼ cup lemon juice

1 tablespoon water

¼ cup olive oil

5 large (1.1kg) fresh beetroot

cup (200g) natural yogurt

½ cup (120g) low fat sour cream

½ cup (125ml) orange juice

½ teaspoon cumin powder

1-2 tablespoons horseradish

1 clove garlic, crushed

½ teaspoon ground cumin

½ teaspoon salt

1.Combine ingredients into the jug and place

lid firmly on jug.

1.Preheat oven to 200°c. Trim the beetroot

leaving a 2cm stalk attached. Wash

beetroot carefully removing all dirt but do

not damage the skin. Wrap each beetroot

individually in aluminium foil.

2.Slowly increase speed to 4 and process

for approximately 10-15 seconds or until

smooth.

2.Place beetroot on a baking tray and bake in

oven for about 1-1¼ hours or until tender.

Turn the beetroot every 15 minutes.

3.Transfer mixture into a bowl and refrigerate

for 1-2 hours before serving.

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.

3.Remove beetroot from oven; open foil and

allow beetroot to cool for 15 minutes.

Using a sharp knife, remove stems and

peel away skin. Cut beetroot quarters.

4.Place beetroot and remaining ingredients

into the jug and place lid firmly onto jug.

5.Pulse mixture about 8 times. Remove the

measuring cap and insert the processing

baton.

6.Slowly increase the speed to 2 and using

the baton process mixture until desired

texture is achieved.

Serve with crackers or sliced Turkish bread

Recipes (continued)

Baba ghanoush

Guacamole

2 large eggplants

2 ripe avocados, peeled, seeds removed

1 clove garlic

2 cloves garlic

2 tablespoons tahini

¼ cup lemon juice

1 tablespoon lemon juice

dash Tabasco sauce

¼ teaspoon sweet paprika

sea salt and freshly ground black pepper

1 jalapeno chilli, sliced

¼ cup fresh coriander leaves

1 tomato, chopped

1 tablespoon good quality Extra Virgin olive

oil

1.Place all ingredients into jug except for

tomato and place lid firmly onto jug.

1.Pierce eggplants all over with a fork.

Cook eggplants under a griller until the

skin blackens and the flesh is soft. Allow

eggplants to cool for 20 minutes before

removing skin; drain for 10 minutes.

2.Pulse ingredients until roughly chopped.

3.Transfer mixture to a bowl and stir through

the tomato.

4.Refrigerate before serving.

2.Place all ingredients into jug and place lid

firmly onto jug.

Serve with corn chips and salsa

3.Pulse mixture about 4 times. Remove the

measuring cap and insert the processing

baton.

Blue Cheese Dip

150g creamy blue cheese

300g sour cream

4.Slowly increase speed to 2 and using the

baton process mixture until desired texture

is achieved.

2 green onions, roughly chopped

2 tablespoons milk

5.Transfer mixture into a bowl and refrigerate

for 1-2 hours before serving. Drizzle extra

virgin olive oil over the top before serving.

freshly ground black pepper

1.Place all ingredients into the jug and place

lid firmly onto jug. Remove the measuring

cap and insert the processing baton.

Serve with crusty fresh bread

2.Slowly increase speed to 3, and using the

baton process until smooth.

3.Chill for 1 hour before serving.

Serve with crackers and carrot sticks

Recipes (continued)

SALAD DRESSINGS AND MARINADES

Balsamic Orange Dressing

2 teaspoons finely grated orange rind

Asian Salad Dressing

cup orange juice

½ cup caster sugar

2 tablespoons balsamic vinegar

1 large clove garlic

2 tablespoons soy sauce

cup (80ml) rice vinegar (or malt vinegar)

cup (160ml) olive oil

2 teaspoons grated fresh ginger

1.Combine all ingredients into the jug and

place lid firmly onto jug.

1.Heat the sugar, soy sauce and vinegar over

a low heat until the sugar has dissolved;

cool.

2.Slowly increase speed to 2 and process

until the mixture is well combined.

2.Place all ingredients into the jug and place

lid firmly onto jug.

3.Slowly increase speed to 3 and process

until the mixture has emulsified and

become thick and creamy.

Red Wine Dressing

2 tablespoons good quality red wine vinegar

½ cup extra virgin olive oil

2 teaspoons caster sugar

2 teaspoons Dijon mustard

2 teaspoons sea salt

1.Combine all ingredients into the jug and

place lid firmly onto jug.

2.Slowly increase speed to 3 and process

until the mixture has emulsified and

become thick and creamy.

Recipes (continued)

Italian Marinade

Marinade for Roast Lamb

1 tablespoon olive oil

1 sprig fresh rosemary

2 cloves garlic

cup white vinegar

cup olive oil

1 teaspoon grated lemon rind

2 tablespoons lemon juice

2 teaspoons Dijon mustard

¼ cup mango chutney

½ cup basil leaves

1.Combine all ingredients into the jug and

place lid firmly onto jug.

2.Slowly increase speed to 3 and process

until the garlic and basil are chopped as

desired.

1.Combine all ingredients into the jug and

place lid firmly onto jug.

Serving suggestion: Excellent for grilled

swordfish or barramundi or chicken skewers.

Pour marinade over seafood or meat then

marinate for 20 minutes for the fish or 1

hour for the chicken. Cook on a grill plate

or barbecue brushing with marinade during

cooking.

2.Slowly increase speed to 2 and process

until the herbs are finely chopped.

Serving suggestion: Place marinade and a

boned and rolled shoulder of lamb in a dish.

Cover and marinate overnight. Bake in oven,

brushing with marinade during cooking.

Herb and Garlic Marinade

Sweet Chilli Marinade

½ teaspoon sugar

cup flat leaf parsley

¼ cup mint leaves

2 cloves garlic

1 tablespoon peanut oil

1 teaspoon grated lime rind

1 fresh chilli, seeded

cup lime juice

cup tomato juice

2 red chillies, seeded

1 teaspoon grated lemon rind

2 tablespoons lemon juice

1½ tablespoons olive oil

1 teaspoon Dijon mustard

2 tablespoons sweet chilli sauce

2 tablespoons coriander leaves

1.Combine all ingredients into the jug and

place lid firmly onto jug.

1.Combine all ingredients into the jug and

place lid firmly onto jug.

2.Slowly increase speed to 3 and process

until the chilli and coriander are chopped.

2.Slowly increase speed to 2 and process

until the herbs are finely chopped.

Serving suggestion: Excellent for whole or

peeled prawns or octopus; simply coat prawns

or octopus in marinade for 20 minutes then

cook on a grill plate or barbecue.

Serving suggestion: Excellent for grilled

vegetable kebabs. Place a selection of

vegetables pieces onto skewers; coat with

marinade for 2-3 hours. Cook on a grill plate

or barbecue brushing with marinade during

cooking.

Recipes (continued)

SAUCES AND PASTES

Salsa Verde

1 cup flat leaf parsley

½ cup dill

Laksa Paste

½ cup dried shrimp

½ cup mint leaves

3 large dried chillies, seeds removed

2 cloves garlic

1 tablespoon blachan (belecan) or shrimp

paste

1 tablespoon small capers

1 tablespoon grated lemon rind

Sea salt and freshly ground black pepper

¾ cup extra virgin olive oil

6 thai shallots or eshallots, quartered

6 candle nuts

5 cloves garlic

4 kaffir lime leaves

1.Combine all ingredients into the jug and

place lid firmly onto jug. Remove the

measuring cap and insert the processing

baton.

¼ cup firmly packed Vietnamese mint leaves

3 fresh chillies, seeds removed, if desired

2 stalks lemon grass, white only, roughly

chopped

2.Slowly increase the speed to 2 and using

the baton to assist, blend for approximately

5 seconds or until the mixture is at desired

texture.

1 large knob fresh galangal, roughly chopped

1 teaspoon ground turmeric

2 teaspoons ground cumin

2 teaspoons ground coriander

2 tablespoons lemon juice

Serving suggestion: Serve with grilled or

barbecued fish fillets or chicken breast

fillets.

½ cup vegetable oil

1.Place shrimp and chillies in a small bowl;

pour over boiling water and stand for 15

minutes. Drain.

2.Place all ingredients into the jug and place

lid firmly onto jug. Remove the measuring

cap and insert the processing baton.

3.Slowly increase speed to 3 and using

the baton to assist, blend ingredients for

approximately 20 seconds. Increase to

speed 5 and blend for a further 10-15

seconds or until the paste is smooth.

4.Cook mixture in a non stick frying pan

for 5 minutes, stirring constantly. Allow

mixture to cool before transferring to a

clean air tight container. Paste will keep in

the refrigerator for 3 days or in the freezer

for 3 months.

Recipes (continued)

Pesto

Serves 4

Whole egg Mayonnaise

1 egg

Makes approx 2 cups

125g fresh basil leaves

3 cloves garlic

1 egg yolk

2 teaspoons lemon juice

sea salt

1 tablespoon lemon juice

1 tablespoon Dijon mustard

pinch sea salt

1¹/3 cups vegetable oil or olive oil

freshly ground black pepper

1 cup extra virgin olive oil

½ pine nuts, roasted

60g pecorino or parmesan, grated

1.Place egg, yolk, juice, mustard and salt in

the jug and place lid firmly onto jug.

2.Increase speed to 1 and blend for 10

seconds or until combined.

1.Place the basil, garlic, juice, salt, pepper

and oil into the jug and place lid firmly

onto jug. Remove the measuring cap and

insert the processing baton.

3.Slowly increase speed to 2, remove the

measuring cap and start to pour in the

oil in a slow, thin stream; as the mixture

thickens, increase speed gradually to 3 and

blend until the mixture is creamy and all

the oil has been added.

2.Slowly increase speed to 2 and using the

baton to assist, blend for approximately 5

seconds.

3.Add the nuts and cheese to the jug. Slowly

increase speed to 2 and using the baton

to assist, blend for a further 5 seconds

or until a smooth texture is achieved. If

a nutty texture is desired only pulse the

mixture 2-3 times.

4.Transfer to a clean container. 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 into 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.

Recipes (continued)

BABY FOOD

2.Boil the potato first until almost soft; then

add the other vegetables and cook until

tender but do not overcook; strain and

reserve some of the liquid. Allow to cool for

5 minutes.

Making your own babies food is wonderful.

The Café Series^™Blender makes baby food

suitable for babies 6 months and over.

Tips for freezing baby food

3.Place vegetables into the jug with about

1-2 tablespoons of the reserved liquid

and place lid firmly onto jug. Remove the

measuring cap and insert the processing

baton.

Food can be frozen in a clean ice cube

tray in portions, covered, and once frozen,

transferred to a resealable bag. Portions can

then be thawed as you need it.

4.Slowly increase speed to 2 and using the

baton to assist, blend until the desired

texture is achieved.

Potato and Pumpkin

250g potatoes

320g pumpkin

5.Remove from jug and stir through cheese.

6.Warm before serving.

1.Peel potato and chop into chunks. Peel

pumpkin and remove seeds. Cut into

pieces larger than the pumpkin (the

potatoes take longer to cook).

Pumpkin, Zucchini and Sweet Potato

330g pumpkin

2.Boil vegetables until tender but do not

overcook; strain and reserve some of the

liquid. Allow to cool for 5 minutes.

1 medium (170g) zucchini

125g sweet potato

1.Peel pumpkin and sweet potato and cut

into chunks. Peel the zucchini and cut into

rounds.

3.Place vegetables into the jug with about

1-2 tablespoons of the reserved liquid

and place lid firmly onto jug. Remove the

measuring cap and insert the processing

baton.

2.Boil the pumpkin and sweet potato first

until almost soft; then add the zucchini

and cook until tender but do not overcook;

strain and reserve some of the liquid. Allow

to cool for 5 minutes.

4.Slowly increase speed to 2 and using the

baton to assist, blend until the desired

texture is achieved.

3.Place vegetables into the jug with about

1-2 tablespoons of the reserved liquid

and place lid firmly onto jug. Remove the

measuring cap and insert the processing

baton.

5.Warm before serving.

Potato, Cauliflower, Broccoli and Cheese

1 small potato

4.Slowly increase speed to 2 and using the

baton to assist, blend until the desired

texture is achieved.

140g cauliflower

95g broccoli

10g grated cheese

5.Warm before serving.

1.Peel potato and chop into chunks. Cut the

cauliflower and broccoli into pieces.

Recipes (continued)

Apple and Pear

Pear, Banana and Papaya

1 large brown pear

1 small banana

1 medium green apple

2 large brown pears

1.Peel fruit and chop into chunks.

¼ papaya

2.Boil fruit until tender but do not overcook;

strain and reserve some of the liquid. Allow

to cool for 5 minutes.

1.Peel pear and chop into chunks.

2.Boil pear until tender; strain and reserve

some of the liquid. Allow to cool for 10

minutes.

3.Place fruit into the jug with about 1-2

tablespoons of the reserved liquid and

place lid firmly onto jug. Remove the

measuring cap and insert the processing

baton.

3.Peel banana; chop into chunks. Peel

papaya and remove seeds; chop into

chunks.

4.Place fruit into the jug with about 1-2

tablespoons of the reserved liquid and

place lid firmly onto jug. Remove the

measuring cap and insert the processing

baton.

4.Slowly increase speed to 2 and using the

baton to assist, blend until the desired

texture is achieved.

5.Serve warm or cold.

5.Slowly increase speed to 2 and using the

baton to assist, blend until the desired

texture is achieved.

6.Serve warm or cold.

‘Sunbeam’, is a registered trademark of Sunbeam

Corporation. ‘Cafè Series’ 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.

(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 0800 786 232.

Consumer Hotline

Australia

1800 025 059

New Zealand

0800 786 232

www.sunbeam.com.au

Sunbeam ‘Cafe Series’ logo and words ‘Cafe Series’ are

trademarks of Sunbeam Corporation. ACN 000 006 771.

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