Sunbeam DJ Equipment LC6000 User Manual

MultiProcessor  
Compact Duo  
Food Processor with Blender  
Instruction Booklet  
LC6000  
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.  
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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 has a capacity of  
2 Litres for liquids and 1 kilogram  
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.  
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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.  
Wide Chute  
The wide feed chute makes processing  
ingredients easy. Use the chute to guide  
ingredients down into the selected blades.  
With a wider chute, vegetables do not need to  
be cut into small pieces to fit in the chute.  
Spindle  
The spindle drives all the food processing  
attachments. The spindle must be in place to  
operate the food processor.  
Pulse  
The pulse 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.  
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Features of your Blender  
Ingredient cup  
Handy 50ml ingredient cup. Also acts as a  
device to unscrew the blade assembly from  
the base of the jug.  
Flexible lid with pouring hole  
To provide the necessary safety, the lid seals  
tightly to the glass jug and features a pouring  
hole in the centre, that allows you to add  
ingredients during the blending process.  
1.5 litre glass jug  
The sizeable 1.5 litre glass jug features  
specially designed internal ribs to cycle  
ingredients back into the blade system for  
superior results.  
The jug features an easy to pour lip and is  
marked in both cups and litres (l) for ease  
of use.  
Note: Do not blend hot ingredients.  
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Serrated blade assembly  
Specially designed for extra durability, the  
heavy-duty, serrated stainless steel blade  
with a six-blade construction, crushes ice  
cubes, produces a smooth consistency when  
pureeing and combines ingredients perfectly  
for a smoothie.  
Detachable blade system assembly  
The detachable blade assembly unit unscrews  
from the glass blending jug for convenient  
and thorough cleaning.  
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Attachments of your  
Food Processor  
Slicing blades  
Blade holding disc  
The 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 julienne blade is  
perfect for chunky potato fries.  
The blade holding disc houses the various  
processing attachments – slicing and  
shredding.  
Slicing blade  
Shredding blade  
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.  
Julienne blade  
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.  
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Attachments of your Food Processor 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 and creams.  
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Usingyour Food Processor  
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.  
• 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.  
10  
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Before using your Blender  
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.  
Before using your blender, we recommend  
removing the six-blade system for thorough  
cleaning.  
To remove the six blade system in the glass jug  
Unscrew the blade system from the jug, using  
the inner measuring cup from the lid and  
turning anti-clockwise (refer Fig. 1). Remove  
the silicone rubber seal from the blade  
assembly. Wash the lid, jug, silicone rubber  
seal and the blade assembly in warm soapy  
water.  
Note: When removing the blade assembly  
from the jug you may need to slightly tilt the  
blade so that it slides out easily.  
Figure 1  
To re-assemble the six-blade system in the glass  
jug (refer Fig.2)  
1.Place the silicone rubber seal  
1
over the  
blade assembly, as shown opposite.  
2.Position the blade assembly into the  
2
base of the blender jug  
2
. Ensure that  
the blade assembly is firmly in place by  
turning it clockwise as indicated by the  
arrow.  
1
Note: Do not remove the stainless steel blades  
from the blade assembly.  
Note: The blender jug will leak if the  
six-blade system is not assembled correctly.  
Figure 2  
11  
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Using your Blender  
1.Place the blender jug onto the motor base.  
Note: Although the lid fits firmly to the  
glass jug, we advise when blending liquid  
ingredients, to place your hand on the lid  
as you initially select the blending speed/  
function. As the powerful 1,000 watt motor  
could cause the liquid to surge up causing  
leakage. Once you have started blending you  
can remove your hand.  
Note: Do not operate for more than 2 minutes  
at a time.  
Further ingredients can also be added whilst  
blending by removing the ingredient cup and  
pouring ingredients through the hole in the  
lid.  
Note: Do not switch on the Blender without  
the lid in position.  
2.Place ingredients into the glass jug. Do not  
exceed the maximum indicated level – 1.5  
litres.  
3.Position the lid with ingredient cup onto  
the blender jug. Ensure the lid is firmly in  
place.  
4.Using the control dial, select the desired  
blending speed 1, 2 or PULSE.  
5.After you have completed blending, turn  
the control dial to the ‘off’ position.  
Note: Do not blend hot ingredients.  
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Storing your Food Processor  
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 chute.  
The power cord can be stored within the cord  
storage at the back of the motor base.  
13  
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andyhints for using your  
Food Processor  
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  
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  
For best results when shredding and grating  
The quantities that can be processed within  
the processing bowl will vary with the density  
of the mixture.  
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.  
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  
MultiProcessorCompact. Liquid ingredients  
may be added while the processor is  
operating by pouring through the feed tube in  
the processor cover.  
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.  
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.  
14  
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Handy hints for using your Blender  
• 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 and bread  
crumbs.  
• When pureeing fruit or vegetables, cooked  
or raw, cut into small pieces to facilitate  
blending.  
• Turn any oil-based salad dressing into a  
creamy style dressing by blending it until  
slightly thickened.  
• A short pulse in the blender will rescue a  
lumpy gravy, or an egg-based sauce that  
has separated.  
• Food items for blending should be cut into  
cubes (approximately 2-3cm), this will  
assist in achieving an even result.  
• Ensure the lid is firmly and securely  
placed on the jug. Do not operate the  
blender without the lid on, if you wish to  
add any additional ingredients remove the  
ingredient cup and add as necessary.  
• When making bread crumbs, use 2 to  
3 day old bread, leaving crusts on, to  
minimise the possibility of clumping. If  
only fresh bread is available, dry it out for  
a few minutes in a low heated oven.  
• When blending a variety of ingredients  
together, blend the liquids first, then add  
dry ingredients.  
• Always ensure stones are removed from  
fruit and bones from meat as these can  
damage the blades.  
• To aid with cleaning fill jug with warm  
water and set aside. This will prevent food  
from drying to the blades.  
• Never fill above the maximum level  
indicator 1.5 litres.  
• Don’t allow a used blender to sit for too  
long as the food will dry onto the blades,  
making it very difficult to clean. If you  
can’t clean the blender straight away, pour  
some warm water in it and allow to soak.  
• Do not process hot/warm liquids in your  
blender. Allow to cool to room temperature  
before blending.  
15  
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A guide to your Food Processor  
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
Wash herbs and dry  
thoroughly  
Nuts - i.e. whole  
peanuts/cashews/almonds  
Chocolate –  
400g  
2
2
whole or buttons  
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 even 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  
or 1 while adding oil  
1.5kg PULSE  
oil based dressings  
Bread, pasta,  
pizza doughs,  
shortcrust and scones  
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A guide to your Food Processor continued  
Processing Attachment Food Product  
Task  
Max. Speed Notes  
Qty.  
setting  
Slicing  
Vegetables  
800g  
1
Trim all vegetables and  
wash before  
(cucumber, zucchini  
carrot, capsicum)  
processing  
Use speed 1 for soft fruit and vegetables  
Fruits (apples  
800g  
1
1
Pick fruits and  
vegetables that are  
the same size &  
thickness  
tomatoes, limes)  
Use speed 2 for hard fruit and vegetables.  
Shredding  
Chocolate  
500g  
1kg  
Break chocolate into  
2 or 3 pieces to fit  
into the feed tube  
(use block)  
Fruits – i.e. apple  
1
1
1
Vegetables – i.e. carrot 1kg  
Julienne  
Vegetables  
800g  
(carrot, zucchini)  
Whisking  
egg whites,  
1kg  
2
Be careful not to over  
beat egg whites  
cream and light batters  
17  
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Care and cleaning of your  
Food Processor  
When you have finished processing, unplug  
your MultiProcessorCompact from the  
power outlet.  
Wash all accessories, attachments and all  
surfaces that have come into contact with  
food in warm soapy water except for the  
motor body. Clean the motor body by wiping  
with a damp cloth.  
Note: Always unplug the MultiProcessor™  
Compact before cleaning.  
Dishwasher use  
All plastic components deteriorate through  
the prolonged use of a dishwasher for  
cleaning.  
Warning: Care must be taken when handling  
the metal blades as these items are extremely  
sharp.  
Care and cleaning of your Blender  
Quick cleaning method  
To clean the motor base  
Half fill the blender with warm water and a  
small amount of detergent. Press the PULSE  
button for 10-20 seconds. Then remove the  
jug and rinse it under running water.  
Use a damp, soft sponge with mild detergent  
and wipe over the motor base.  
Note: Never immerse the motor base in water  
or any other liquid.  
For thorough cleaning  
Remove blade assembly as per instructions  
on page 11. Wash the lid, ingredient cup.,  
rubber seal, blade assembly and glass jug in  
warm soapy water.  
Caution: Take care when cleaning the blades  
as they are extremely sharp.  
Note: Do not clean any part of the blender in  
the dishwasher.  
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Recipes  
Pizza Dough  
Sweet Short Crust Pastry  
125g butter, room temperature  
2 cups plain flour  
¹⁄ cup warm milk  
³
2 teaspoons yeast  
1 teaspoon caster sugar  
2 cups plain flour  
2 teaspoons salt  
1 egg  
½ cup icing sugar  
1 tablespoon iced water  
2 egg yolks  
1.Using the processing bowl fitted with the  
dough blade pulse butter, flour, icing sugar,  
water and egg yolks until a fine crumb.  
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.  
60g butter, melted  
1.In a small bowl combine milk, yeast and  
sugar. Allow to stand in a warm place until  
mixture begins to foam.  
2.Using the processing bowl fitted with  
dough blade pulse flour, salt, egg and  
butter.  
3.Add yeast mixture to the bowl and continue  
to 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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Recipes continued  
DIPS & Dressings  
Spicy Capsicum and Cashew Nut Dip  
Makes: 2 cups  
Hummus  
450g jar roasted capsicums, drained, rinsed  
100g parmesan cheese  
Makes: 3 cups  
2 400g cans chickpeas, drained, rinsed  
1 clove garlic  
2 long red chillies  
1 clove garlic  
¹⁄ cup olive oil  
³
2 cups roasted cashew nuts  
¼ cup olive oil  
1 tablespoon lemon juice  
1 tablespoon tahini  
1 tablespoon lemon juice  
Salt and freshly ground black pepper, to taste  
¼ cup water  
Salt and freshly ground black pepper, to taste  
1.Using the universal ‘s’ blade process all  
ingredients on speed 2 until smooth.  
Season to taste with salt and pepper.  
1.Using the universal ‘s’ blade process all  
ingredients on speed 2, 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.  
2.Store in a clean, covered container in the  
refrigerator for up to one week.  
TIP: Add a teaspoon of your favourite ground  
spice for a twist.  
20  
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Recipes continued  
Baked Cob Loaf Dip  
Roasted Garlic Aioli  
Makes: 1½ cups  
Serves: 8-10  
100g cheddar cheese  
3 cloves garlic  
100g parmesan cheese  
500g baby spinach  
2 egg yolks  
2 tablespoons water  
2 tablespoons white wine vinegar  
1 teaspoon Dijon mustard  
1 cup olive oil  
3 long green onions  
2 cloves garlic  
250g cream cheese, room temperature  
1 cup sour cream  
Salt and 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 180°C.  
1.Preheat oven to 200ºC. Wrap garlic in foil  
and place in oven for 20 minutes or until  
garlic is soft. Discard the skins.  
2.Place egg yolks, garlic, vinegar, water, and  
mustard in blender. Place the lid securely  
onto the jug.  
3.With motor operating on speed 2, remove  
measuring cup and gradually add the oil in  
a thin slow stream. Season to taste.  
4.Store in a clean, covered container in the  
refrigerator for up to one week.  
2.Using the processing bowl fitted with the  
grating blade grate cheddar and parmesan  
cheese. Set aside.  
3.Using the universal ‘s’ blade process on  
speed 1 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.  
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Recipes continued  
Thai Red Curry Paste  
Caesar Salad Dressing  
Makes: 1 cup  
Makes: 2 cups  
24 small dried red chillies  
10 long red chillies, chopped  
8 cloves garlic  
3 anchovy fillets  
½ clove garlic  
¼ cup grated parmesan cheese  
2 tablespoons crème friache  
2 teaspoons Dijon mustard  
2 tablespoons lemon juice  
1 teaspoon caster sugar  
¾ cup olive oil  
6 kaffir lime leaves  
2 lemon grass stalks, chopped  
½ cup roasted peanuts, roasted  
4 tablespoons fresh coriander, chopped  
2 tablespoons grated galangal  
2 tablespoons ground coriander  
1 tablespoon caster sugar  
1 teaspoon ground black pepper  
2 teaspoons ground cumin  
2 teaspoons lemon juice  
1 teaspoon salt  
Salt and pepper, to taste  
1.Place all ingredients in blender, omitting  
the oil. Place the lid securely onto the jug.  
2.Pulse for 20 seconds, or until ingredients  
are well combined.  
3.With motor operating, on speed 1 remove  
measuring cup and gradually add the oil  
in a thin slow stream. As mixture thickens,  
increase speed gradually to 2, until all the  
oil has been added.  
4.Store in a clean, covered container in the  
refrigerator for up to one week.  
1 teaspoon shrimp paste  
Salt and pepper, to taste  
1.Place dried chillies in a bowl and cover  
with boiling water. Set aside for 10  
minutes. Drain, remove seeds.  
2.Place all ingredients in the blender. Place  
the lid securely onto the jug.  
Serving suggestion: Great alternative to  
mayonnaise in sandwiches.  
3.Blend on speed 2 for 1 minute or until  
ingredients form a chunky paste. Season to  
paste.  
4.Store in a clean, covered container in the  
refrigerator for up to one week.  
Serving suggestion: Toss with fresh pasta for a  
quick and easy meal.  
22  
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Indian Lentil Soup with Minted Yoghurt  
Serves: 8 cups  
MAINS  
Chorizo and Basil Pizza with Basil Pesto  
2 tablespoons olive oil  
Makes: 2 pizzas  
2 carrots, peeled, chopped  
2 celery stalks, chopped  
2 onions, chopped  
1 basic pizza dough, rolled into 2 26cm  
circles  
1 cup pizza sauce  
3 cloves garlic  
2 chorizo sausages, sliced  
1 ½ cups pizza cheese  
1 bunch fresh basil  
1 clove garlic  
500g dried red lentils, rinsed  
1 tablespoon curry powder  
1 teaspoon ground coriander  
1 teaspoon ground cumin  
10 cups salt reduced chicken stock  
1 ½ cups plain Greek yoghurt  
¼ cup freshly chopped mint  
1 teaspoon lemon juice  
½ teaspoon ground cumin  
Salt and pepper, to taste  
¼ cup olive oil  
¼ cup roasted pine nuts  
Salt and pepper, to taste  
Fresh basil leaves, to serve  
1.Preheat oven to 200°C. Line two baking  
trays with baking paper. Place pizza bases  
on prepared trays.  
2.Spread tomato sauce over pizza bases.  
Top with chorizo and pizza cheese.  
1.Heat oil in a large pot over medium heat.  
Add carrots, celery, onion and garlic,  
cooking until tender.  
3.Bake for 15-20 minutes or until the bases  
are cooked and cheese has melted.  
2.Add lentils, curry powder, coriander and  
cumin, cooking until fragrant. Add stock  
and bring to a simmer, lower heat and cook  
for 1 hour or until lentils are softened.  
Set aside and allow lentils to cool to room  
temperature.  
4.Meanwhile place all remaining ingredients  
in the bowl and pulse until a chunky paste.  
Season to taste with salt and pepper.  
5.Dollop pesto over the cooked pizzas and  
top with fresh basil leaves.  
3.Once cooled, in batches blend on speed 2  
until smooth. Season.  
4.Place yoghurt, mint, lemon and cumin in  
blender. Place the lid securely onto the  
jug.  
5.Blend on speed 1 until smooth. Season to  
taste.  
6.Bring to a simmer before serving. Serve  
with a dollop of minted yoghurt.  
23  
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Recipes continued  
Turkish Lamb Burgers  
Winter Coleslaw  
Makes: approximately 8 patties  
4 long green onions  
Makes: 4-6  
2 carrots, peeled  
2 slices white bread  
1 fennel bulb, trimmed  
1 red onion  
2 cloves garlic  
200g feta cheese  
½ small red cabbage, quartered  
½ cup greek yoghurt  
¼ cup olive oil  
½ cup fresh flat-leaf parsley  
½ cup fresh mint  
2 teaspoons ground coriander  
2 teaspoons ground cumin  
1kg lamb mince  
¼ cup fresh flat-leaf parsley  
2 tablespoons fresh dill  
2 tablespoons lemon juice  
1 tablespoon seeded mustard  
1 teaspoon caster sugar  
Salt and pepper, to taste  
Salt and pepper, to taste  
Vegetable oil, for cooking  
1.Using the universal ‘s’ blade pulse long  
green onions, bread and garlic until  
chunky. Add feta, parsley, mint, coriander  
and cumin. Continue to pulse until  
incorporated.  
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.  
1.Using the processing bowl fitted with the  
shredding blade shred carrots. Set aside.  
2.Using the slicing blade slice fennel, onion  
and cabbage. Set aside.  
3.Using the universal ‘s’ blade add all  
remaining ingredients and process on  
speed 2 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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Recipes continued  
Chicken Nuggets  
Tuscan Meatballs  
These nuggets can be also be used as  
chicken patties for burgers.  
Serves: approximately 25  
2 slices white bread  
2 cloves garlic  
Makes: approximately 20 nuggets  
100g parmesan cheese  
1 kg chicken thigh fillets  
½ cup buttermilk  
1 onion  
½ cup fresh basil  
2 tablespoons lemon rind  
500g lean beef mince  
¼ cup tomato paste  
1 egg  
5 eggs  
2 tablespoons lemon juice  
2 tablespoons soy sauce  
3 cups panko breadcrumbs  
1 cup plain flour  
Salt and pepper, to taste  
Vegetable oil, for frying  
Salt and pepper, to taste  
Vegetable oil, for cooking  
1.Using the universal ‘s’ blade on speed  
1 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.  
1.Using the processing bowl fitted with the  
shredding blade shred parmesan cheese.  
2.Using the universal ‘s’ blade process  
chicken, buttermilk, one egg, lemon juice  
and soy sauce until a smooth paste. Stir  
through parmesan. 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  
panko breadcrumbs.  
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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SOUP  
Mushroom and Thyme Soup  
Makes: 9-10 cups  
Mexican Style Tomato Soup  
Makes: 10 cups  
2 onions  
2 cloves garlic  
1 tablespoon olive oil  
2 onions  
1kg button mushrooms  
200g oyster mushrooms  
100g shiitake mushrooms  
20g butter, melted  
2 cloves garlic  
2 teaspoons ground cumin  
1 teaspoon ground chilli  
3 400g cans chopped tomatoes  
2 cups vegetable stock  
1 tablespoon olive oil  
4 cups vegetable stock  
½ cup sour cream  
2 400g cans red kidney beans, drained,  
rinsed  
1 tablespoon fresh thyme leaves  
Salt and pepper, to taste  
1 tablespoon balsamic vinegar  
1 teaspoon brown sugar  
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.  
Salt and pepper, to taste  
Sour cream and tortillas, to serve  
1.Using the universal ‘s’ blade on speed 1  
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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Recipes continued  
Caramelized Onion and Gorgonzola Soup  
Serves: 5 cups  
Creamy Pumpkin Soup  
Serves: 6 cups  
50g butter  
50g butter  
2 onions  
2 onions  
2 cloves garlic  
2 cloves garlic  
1 leek  
1 kg butternut squash, peeled, cubed  
4 cups vegetable stock  
½ cup parmesan cheese  
400g potatoes, peeled, chopped  
8 cups chicken stock  
100g blue cheese  
Salt and pepper, to taste  
¹⁄ cup double cream  
³
Salt and pepper, to taste  
1.Using the universal ‘s’ blade process  
onions and garlic on speed 2.  
2.Melt butter in a medium pot over medium  
heat. Add onions and garlic, cooking until  
tender.  
3.Add pumpkin and stock; bring to a simmer  
and cook for 25-30 minutes or until  
tender. Set aside and allow to cool to room  
temperature.  
4.One cooled, in batches blend on speed 2  
until smooth.  
1.Using the universal ‘s’ blade process  
onions, garlic and leek on speed 2. Melt  
butter in a medium saucepan over medium  
heat. Add onions, leek and garlic; cooking  
until light, golden brown, approximately  
15-20 minutes.  
2.Add potatoes and stock to saucepan, bring  
to a simmer and cook for 20 minutes or  
until tender. Set aside and allow soup to  
cool to room temperature.  
3.Once cooled, in batches blend on speed 3  
until smooth. Season to taste.  
5.Add remaining ingredients, stirring to  
combine. Serve to taste.  
4.Bring to a simmer before serving. Crumble  
blue cheese over soup, serve.  
6.Bring soup to a simmer before serving.  
27  
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DESSERT  
Ultimate Chocolate Chunk Cookies  
Makes: approximately 25 cookies  
150g butter, room temperature  
½ cup brown sugar  
Carrot Cake  
Makes: 8-10  
6 medium carrots, peeled  
1 ¼ cups caster sugar  
¾ cup plain yoghurt  
¾ cup vegetable oil  
¾ cup walnuts  
¼ cup caster sugar  
1 teaspoon vanilla extract  
1 egg  
150g dark chocolate, melted  
1 cup plain flour  
¼ cup brown sugar  
3 eggs  
½ cup cocoa powder  
1 teaspoon baking soda  
½ cup dark chocolate chips  
½ cup white chocolate chips  
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  
1.Preheat oven to 180°C. Grease and line  
two baking trays with baking paper.  
2.Using the universal ‘s’ blade process  
butter, sugars and vanilla on speed 2 until  
light and fluffy. Scrape down the sides of  
the bowl if necessary. Add egg and process  
until smooth.  
3.Add chocolate, flour, cocoa and baking  
soda. Process on speed 1 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 180°C. Grease and line a  
23cm spring form pan with baking paper.  
2.Using the processing bowl fitted with the  
shredding blade shred carrots. Set aside.  
3.Using the universal ‘s’ blade process  
sugars, yoghurt, oil, walnuts and eggs on  
speed 2 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.  
28  
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Recipes continued  
Banana Cake  
Sour Cream Apple Pancakes  
Makes: approximately 8 pancakes  
3 granny smith apples, peeled, core removed  
1 tablespoon lemon juice  
1 cup self-raising flour  
¼ cup caster sugar  
Serves: 8-10  
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  
shredding blade and shred apples. Toss in  
lemon juice. Set aside.  
2.Using the universal ‘s’ blade process flour,  
sugar, baking powder and salt on speed 1  
until combined.  
3.Add milk, sour cream and egg. Pulse until  
just combined. Gently stir through apple.  
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.  
1.Preheat oven to 180°C. Grease and line a  
23cm cake pan with baking paper.  
2.Using the universal ‘s’ blade process butter  
and sugar on speed 1 until combined.  
Add eggs and process on speed 1 until  
combined.  
3.Add remaining ingredients and pulse until  
just combined.  
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.  
29  
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DRINKS  
Banana Smoothie  
Makes: 2  
Caramel Thick Shake  
Makes: 2  
2 large, ripe bananas, peeled  
1 cup milk  
2 scoops caramel ice cream  
1 cup milk  
½ cup plain Greek yoghurt  
1 teaspoon honey  
Grated chocolate to serve  
1.Place all ingredients in blender. Place the  
lid securely onto the jug.  
1.Place all ingredients in blender. Place the  
lid securely onto the jug.  
2.Blend on speed 2 for 30 seconds, or until  
all ingredients are well mixed.  
3.Pour into glasses.  
2.Blend on speed 2 for 30 seconds, or until  
all ingredients are well mixed.  
3.Serve in tall glass with grated chocolate.  
Ultimate Chocolate Thick Shake  
Makes: 2  
Breakfast Smoothie  
Makes: 2  
3 scoops chocolate ice cream  
1 cup vanilla custard  
½ cup milk  
1 ripe banana, peeled  
1 cup milk  
½ cup rolled oats  
½ cup frozen strawberries  
1 tablespoon honey  
Ice to serve  
1.Place all ingredients in blender. Place the  
lid securely onto the jug.  
2.Blend on speed 2 for 30 seconds, or until  
all ingredients are well mixed.  
1.Place all ingredients in blender. Place the  
lid securely onto the jug.  
2.Blend on speed 2 for 30 seconds, or until  
all ingredients are incorporated.  
3.Pour into glasses, over ice.  
3.Pour into glasses.  
30  
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Raspberry and Apple Frappe  
Makes: 2  
Pina Colada  
Makes: 2  
2 cups frozen raspberries  
375mls apple juice  
100mls pineapple juice  
40mls coconut cream  
30mls white rum  
15 mls Malibu liqueur  
15mls sugar syrup  
Ice to serve  
1 tablespoon sugar syrup  
(refer to recipe on page 17)  
8 ice cubes  
1.Place all ingredients in blender. Place the  
lid securely onto the jug.  
1.Place all ingredients in blender. Place the  
lid securely onto the jug.  
2.Blend on speed 2 for 1 minute, or until all  
ingredients are well mixed.  
2.Pulse for 1 minute until all ingredients are  
well mixed.  
3.Serve over ice.  
3.Serve over ice.  
Pineapple Mint Frappe  
Makes: 2  
Affogato Cocktail  
Makes: 2  
500mls pineapple juice  
40mls vodka  
¹⁄ cup mint leaves  
³
10 ice cubes  
20mls maple syrup  
15mls espresso coffee  
15mls Kahlua  
1.Place all ingredients in blender. Place the  
lid securely onto the jug.  
2.Blend on setting 2 for 30 seconds or until  
all ingredients are well mixed.  
2 scoops vanilla ice cream  
Ice to serve  
1.Place all ingredients in blender. Place the  
lid securely onto the jug.  
3.Pour into glasses.  
2.Blend on speed 2 for 30 seconds, or until  
all ingredients are well mixed.  
3.Serve over ice.  
31  
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Pine-Lime Splice  
Makes: 2  
100mls pineapple juice  
60mls lime juice  
60mls thickened cream (35% milk fat)  
20mls Cointreau liqueur  
20mls melon liqueur  
15mls Malibu liqueur  
Ice to serve  
1.Place all ingredients in blender. Place the  
lid securely onto the jug.  
2.Blend on speed 2 for 1 minute, or until all  
ingredients are well mixed.  
3.Serve over ice.  
32  
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Notes  
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Notes  
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12 Month Warranty  
This Sunbeam product is covered by a 12 month replacement or repair  
warranty, which is in addition to your rights under the Australian Consumer  
Law (if your product was purchased in Australia) or New Zealand Consumer  
Guarantees Act (if your product was purchased in New Zealand).  
Should you experience any difficulties with your  
product during the warranty period, please contact  
our customer service line for advice on 1300 881 861  
in Australia, or 0800 786 232 in New Zealand.  
Your warranty does not:  
• cover freight or any other costs incurred in making a  
claim, consumable items, accessories that by their  
nature and limited lifespan require periodic renewal  
(such as filters and seals) or any consequential loss  
or damage; or  
Alternatively, you can send a written claim to  
Sunbeam to:  
• cover damage caused by:  
-
power surges, power dips, voltage supply problems,  
or use of the product on incorrect voltage;  
Australia  
Units 5 & 6, 13 Lord Street  
-
servicing or modification of the product other than  
by Sunbeam or an authorised Sunbeam service  
centre;  
Botany NSW 2019 Australia  
New Zealand  
-
-
use of the product with other accessories,  
attachments, product supplies, parts or devices  
that do not conform to Sunbeam specifications; or  
Level 6, Building 5, Central Park,  
660-670 Great South Road,  
Greenlane, Auckland  
exposure of the product to abnormally corrosive  
conditions; or  
Upon receipt of your claim, Sunbeam will seek to  
resolve your difficulties or, if the product is defective,  
advise you on how to obtain a replacement or refund.  
• extend beyond 3 months if the product is used  
in commercial, industrial, educational or rental  
applications.  
To assist us in managing warranty claims, we  
recommend you register your product as soon as  
practicable after purchase by creating a MySunbeam  
account on our website and send a copy of your  
original receipt to Sunbeam.  
The benefits given to you by our warranty are in addition  
to other rights and remedies under law in relation to the  
product.  
In Australia our goods come with guarantees that cannot  
be excluded under the Australian Consumer Law. You are  
entitled to a replacement or refund for a major failure  
and for compensation for any other 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.  
In order to make a claim under our warranty, you must  
have the original proof of purchase documentation for  
the product and present it when requested .  
Should your product develop any defect within  
12 months of purchase because of faulty materials  
or workmanship, we will replace or repair it, at our  
discretion, free of charge. A product presented for  
repair may be replaced by a refurbished product  
of the same type rather than being repaired.  
Our goods also come with guarantees that cannot be  
excluded under the New Zealand Consumer Guarantees  
Act.  
If your warranty claim is not accepted, we will inform  
you and if requested to do so by you, repair the  
product provided you pay the usual charges for such  
repair. You will also be responsible for all freight and  
other costs.  
Refurbished parts may be used to repair the product.  
Our replacement or repair warranty only applies  
where a defect arises as a result of faulty material or  
workmanship during the warranty period. Your warranty  
does not cover misuse or negligent handling (including  
damage caused by failing to use the product in  
accordance with this instruction booklet), accidental  
damage, or normal wear and tear.  
Should your product require repair or service after the  
warranty period, contact your nearest Sunbeam service  
centre. For a complete list of Sunbeam’s service  
centres, visit our website or call our customer service  
line for advice on 1300 881 861 in Australia,  
or 0800 786 232 in New Zealand.  
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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 2014.  
ABN 45 000 006 771  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
Level 6, Building 5, Central Park  
660-670 Great South Road  
Greenlane, Auckland  
New Zealand  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
12/13  
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