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Congratulations
Congratulations on the purchase of your
Sunbeam Café Series® Food Processor.
The Sunbeam Café Series® delivers quality,
style and superior performance, capturing the
essence of the commercial kitchen.
Food preparation has never been easier with
the commercially inspired Café Series® Food
Processor. The powerful heavy-duty induction
motor is backed by a 10 year guarantee and
will ensure that every processing task delivers
professional results at the touch of a button.
Not only will the Café Series® Food Processor
be able to assist you with a variety of tasks in
the kitchen but its brushed alloy finish makes
it a stylish addition to any kitchen.
Inspired by heavy-duty equipment found in
restaurants, cafés and bars, the Café Series®
is built to last. It brings together a range
of appliances designed to expertly create
authentic café food and beverages at home.
Uncompromising blends of stainless steel,
glass and die-cast alloy characterise the
range. Advanced technology and functional
design guarantee the performance of each
product will exceed expectations.
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Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
• Avoid contacting moving parts at all times.
SUNBEAM FOOD PROCESSOR LC8900.
• Place the processing bowl onto the base of
the processor before fitting any attachments.
• Always use extreme care when handling
blades and cutting discs. These are extremely
sharp and may cause injury if handled
incorrectly. Always store blades
and cutting discs in their respective covers or
processing containers.
• All blades and attachments should be
removed with care before cleaning.
• Do not over fill the processor.
• Do not process for longer than the time
periods recommended in the operating chart.
• Unplug from power outlet when not in use,
before putting on or taking off attachments,
and before cleaning.
• Always remove the blade before emptying the
processing bowl of its contents.
• Do not operate for more than 20 seconds at
a time when processing heavy loads. None of
the recipes in this manual are considered a
‘heavy load’.
• Do not put hot liquids into the processing
bowl. Cool to room temperature before
placing in processing bowl.
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Sunbeam’s Safety Precautions
ꢀ Sunbeamꢀisꢀveryꢀsafetyꢀconsciousꢀwhenꢀꢀ
designingꢀandꢀmanufacturingꢀconsumerꢀproducts,ꢀ
butꢀitꢀisꢀessentialꢀthatꢀtheꢀproductꢀuserꢀalsoꢀ
exerciseꢀcareꢀwhenꢀusingꢀanꢀelectricalꢀappliance.ꢀ
Listedꢀbelowꢀareꢀprecautionsꢀwhichꢀareꢀessentialꢀ
forꢀtheꢀsafeꢀuseꢀofꢀanꢀelectricalꢀappliance:
• Read carefully and save all the instructions
provided with an appliance.
• 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.
• 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.
• 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.
• 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.
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 Café Series
Food Processor
Processingꢀcover
The processing cover activates the automatic
safety system. The Café Series® Food Processor
will not operate unless the cover is correctly
positioned on the processing bowl and locked
into place.
1400ꢀwattꢀinductionꢀmotor
The base houses a powerful 1400 watt
motor. Ideal for high load applications during
processing. It provides greater starting strength
and maintains a constant speed throughout.
Its reliable, long life and quiet performance is
backed by a 10 year guarantee.
On/OFFꢀbutton
For easy use the large ON/OFF button starts and
stops the operation of the food processor.
Pulse
The control panel includes a Pulse function for
optimum cutting precision during processing.
Storageꢀdrawer
Unique drawer design enables attachments to be
stored conveniently within the appliance when
not in use.
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Twinꢀfoodꢀpushers
Assists in guiding food through the chute to
ensure food hits the blade vertically for best
processing results. The smaller internal pusher,
which doubles as a measuring cup, allows
thinner foods to be guided through the chute
for consistant, even slicing.
Feedꢀtube
The feed tube is used to guide ingredients
down into the selected blades and allows you
to add ingredients during other processing
tasks.
Spindle
Drives all the food processing attachments.
The spindle must be in place to operate the
food processor.
Processingꢀbowl
The waterproof processing bowl achieves a
large 2 litre working capacity due to the water
seal around the base of the drive shaft and the
lip of the lid.
Cordꢀstorageꢀfacility
For added convenience the unused cord length
can easily be pushed into the base of the
processor for storage.
non-slipꢀfeet
Keeps the food processor secure on the bench
top during use.
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®
Attachments for your Café Series
Food Processor
1.ꢀUniversalꢀ's'ꢀblade
4.ꢀReversibleꢀshreddingꢀdiscꢀ-ꢀfineꢀandꢀcoarse
Stainless steel smooth edged processing blade
is designed for cutting, kneading, whisking and
emulsifying.
Ideal control, the reversible stainless steel
shredding blades allow for the choice of fine
or coarse results.
5.ꢀReversibleꢀgratingꢀandꢀshavingꢀdiscꢀꢀ
2.ꢀVariableꢀslicingꢀblade
Unique to processing is the shaving blade.
It does lovely thin flakes, great for parmesan
and sweet potato crisps. The other side will
achieve finely grated results, ideal for hard
cheeses and chocolate.
The variable stainless steel slicing blade
allows foods to be sliced to a variety of
thicknesses, up to 7mm.
3.ꢀJulienneꢀdisc
The stainless steel julienne blade is perfect
for achieving consistent julienne cut food,
perfect for salad, stir fry or garnishing.
6.ꢀSpatula
The spatula is ideal for assisting with all food
processing tasks.
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®
Using your Café Series
Food Processor
BeforeꢀusingꢀyourꢀFoodꢀProcessor
3.Rotate the handle clockwise to lock, as
indicated by the graphics on the left side
of the motorbase, see figure 2.
• 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.
1.Place the motor base facing you on a dry,
level surface.
2.Place the processing bowl onto the motor
base, the bowl will only sit correctly on the
base when the handle is positioned to the
right, see figure 1.
Fig 2
Lock
4.Position the lid onto the processing bowl
.
You will notice a solid grey arrow � to the
left of the holding lip on the lid, when
placing the lid onto the bowl this arrow
needs to align with the solid grey arrow �
on the handle of the bowl. To lock, turn the
lid clockwise, as indicated by the graphics,
on the top of the handle, see figure 3.
Fig 1
Fig 3
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Using your Café Series® Food Processor continued
Important:ꢀIf the processing bowl and cover
are not correctly assembled, the Food
Processor will not operate. This is a safety
feature.
3.After you have completed processing, press
the On/Off button to stop processing.
note:ꢀFor maximum control, load the feed
tube before turning on your food processor.
Always use the food pusher for more evenly
processed foods and never push with your
fingers.
UsingꢀyourꢀFoodꢀProcessor
1.Plug the power cord into a 230-240V AC
power outlet and turn the power ‘ON’.
2.Using the On/Off button on the control
panel, press once to start processing.
Important:ꢀThe Food Processor is fitted with
a safety thermal cut-out device and will
shut off in the event of overload. If this
occurs, switch the appliance off and it will
automatically reset when cool.
The Pulse function remains on as long as the
Pulse button is pressed down.
Further ingredients can also be added whilst
processing by pouring through the feed tube
once the food pusher has been removed.
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Fitting/Using the tools on your
®
Café Series Food Processor
note:ꢀAll attachments must be firmly
attached to the spindle. Always adjust the
attachments until you are sure that they are
correctly fitted.
Warning:ꢀ Use caution, as blades are sharp.
Always handle the processing blade by its
central plastic section.
4.Place food into the processing bowl.
5.Fit the processing cover to the processing
bowl, see figure 3 and place the food
pusher in the feed tube.
Placingꢀtheꢀspindle
1.Fit the spindle onto the drive shaft,
see figure 4.
6.Plug the power cord into a 230-240V AC
power outlet and turn the power ‘ON’.
7.Start processing using the On/Off or Pulse
buttons.
8.When processing is complete, remove the
spindle and blade from the processing bowl
before removing the processed food.
Fig 4
Universalꢀ's'ꢀBlade
1.Fit the processing bowl and spindle as
detailed previously in figures 1, 2 & 4.
2.Remove the universal 's' blade from the
storage drawer.
3.Fit the universal 's' blade over the spindle
and press firmly into place, see figure 5.
Fig 5
11
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Fitting/Using the tools on your Café Series® Food Processor
continued
Reversibleꢀgrating/shaving,ꢀshreddingꢀandꢀ
julienneꢀdiscs
1.Fit the processing bowl and spindle as
detailed previously, in figures 1, 2 and 4.
Variableꢀslicingꢀblade
1.Fit the processing bowl and spindle as
detailed previously in figures 1, 2 and 4.
2.Fit the slicing disc over the spindle and
press firmly into place, see figure 7.
2.Select the 'Reversible' disc of your choice
– Shredding (fine or coarse), Grating/Shaving
or the dedicated Julienne disc.
3.Fit the disc over the spindle and press
firmly into place, see figure 6.
Warning:ꢀUse caution as the blades are sharp.
Fig 7
Fig 6
Warning: Use caution as the blades are sharp.
3.Fit the processing cover to the processing
bowl as previously shown in figure 3 and
place the food pusher in the feed tube.
4.Fit the processing cover to the processing
bowl as previously shown in figure 3 and
place the food pusher in the feed tube.
4.Plug the power cord into 230-240V AC
power outlet and turn the power 'ON'.
5.Start processing using the On/Off button.
5.Plug the power cord into a 230-240V AC
power outlet and turn the power ‘ON’.
6.When processing is complete, remove the
disc and spindle from the processing bowl
before removing the processed food.
6.Start processing using the On/Off button.
7.When processing is complete, remove the
disc and spindle from the processing bowl
before removing the processed food.
12
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®
Storing your Café Series
Food Processor
The Café Series® Food Processor was
designed so that all attachments can be
stored within the unit itself, see figure 8.
3.Place one of the 'Reversible discs' in
storage drawer as indicated in figure 10.
Fig 10
4.Place the 'Julienne Disc' in the storage
drawer as indicated in figure 11.
Fig 8
Storageꢀdrawer
The 'Julienne Blade', 'Reversible Shredding'
disc, 'Reversible Grating and Shaving' disc
and 'Spatula' are all stored in the storage
drawer.
1.Slide out the storage drawer at the base of
the food processor.
Fig 11
2.Place spatula on bottom of storage drawer
as indicated in figure 9.
5.Place the remaining 'Reversible Disc' in
on top of the first 'Reversible Disc' as
indicated in figure 12.
Fig 9
Fig 12
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Storing your Café Series® Food Processor continued
6.Close storage drawer, see figure 13.
Fig 13
Processingꢀbowlꢀstorage, see figure 14.
1.Place the processing bowl onto the base of
the food processor.
2.Fit the spindle over the drive shaft.
3.Fit universal 's' blade over spindle.
4.Place the 'Variable Slicing' blade over the
spindle and then fit the processing cover to
the processing bowl.
Cordꢀstorage
The power cord can be stored by pushing it
into the back of the motor base, see
figure 15.
Fig 14
Fig 15
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Handy hints for Processing
Chopping
Whenꢀslicing,ꢀshreddingꢀandꢀgrating
For the best, most consistent results, you
should try to process pieces of food that are
approximately equal in size. When you break,
cut or tear food into uniform pieces before
you begin processing, the finished results will
be more uniform.
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.
More consistent processing results are
achieved if the container is not overloaded.
Mincing
note:ꢀNever use fingers to push food down
the feed tube. Always use the food pusher.
Pre-cut meat into cubes approximately 2cm
square.
Forꢀbestꢀresultsꢀwhenꢀslicing
Vegetables
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.
When processing vegetables such as onions,
peel and quarter or cut large vegetables into
eighths.
Mixing
The quantities that can be processed within
the Processing bowl will vary with the density
of the mixture.
Preparingꢀlongerꢀslices
Pack food items horizontally in the feed tube,
see figure 16.
AddingꢀIngredients
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 food processor. Liquid ingredients may
be added while the processor is operating
by pouring through the feed tube in the
processor cover.
note:ꢀWhen processing sauces or semi-liquid
ingredients, stop the food processor and
scrape down the container sides with the
spatula provided.
Fig 16
UsingꢀtheꢀFeedꢀTube
The most important factor for successful
slicing and shredding is the way in which the
food is packed into the feed tube.
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Handy hints for Processing continued
Preparingꢀshorterꢀslices
Forꢀbestꢀresultsꢀwhenꢀshreddingꢀandꢀgrating
Pack the food items vertically in the feed tube,
see figure 17.
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.
FoodꢀPusher
Use the twin food pushers to help guide
food through the chute for even, consistent
processing. Use the smaller food pusher for
smaller, thinner foods for best results.
Disassembly
When processing is completed, remove the
cover from the processing bowl first and
then remove the processing bowl with the
universal 's' blade still in place.
Fig 17
To remove the processing bowl firstly
unlock the processing cover by rotating it
in a clockwise direction until the cover is
unlocked.
note:ꢀAlways wait for the universal 's' blade to
stop moving completely before removing the
cover.
Warning:ꢀUse extreme caution, as blades are
sharp. Always handle the universal ‘s’ blade
by its central plastic section.
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Care and cleaning
When you have finished processing, unplug
the Cafè Series® Food Processor from the
power outlet.
DishwasherꢀUse
All plastic components deteriorate through
the prolonged use of a dishwasher for
cleaning.
All accessories and processor tools can be
washed in hot soapy water except for the
processor body. Clean the processor body
by wiping with a damp cloth.
We do not recommend to place any parts of
the food processor in the dishwasher.
If using the dishwasher, place parts only
on the top rack of your dishwasher. Do not
place any parts in the bottom racks. This
may cause plastic parts to distort due to the
heating element in the dishwasher.
Warning:ꢀ Care must be taken when handling
the metal blades as these items are extremely
sharp.
note:ꢀAlways unplug the Cafè Series® Food
Processor before cleaning.
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Recipes
Guacamole
BabaꢀGhanoush
2 ripe avocados, peeled, seeds removed
1 clove garlic
2 large eggplants
3 cloves garlic
1 tablespoon lemon juice
dash Tabasco sauce
2 tablespoons tahini
¼ cup lemon juice
1 jalapeno chili, sliced (optional)
¼ cup fresh coriander leaves
1 small red onion, quartered
1 tomato, quartered
¼ teaspoon sweet paprika
sea salt and freshly ground black pepper
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. Then drain for 10 minutes.
1.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, process the avocado,
garlic, juice, Tabasco, chili and coriander
leaves for 10 seconds. Add onion and
tomato and process until just chopped.
2.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, process all ingredients
until smooth.
2.Transfer mixture to a bowl and refrigerate
for 1 hour before serving.
3.Transfer mixture into a bowl and refrigerate
for 1-2 hours before serving.
Serve with corn chips and salsa.
Hummus
HerbedꢀMushroomꢀPateꢀ
420g can chickpeas, rinsed and drained
¼ cup tahini paste
¼ cup lemon juice
¼ cup water
300g mushrooms
1 onion, quartered
50g butter or margarine
200g cream cheese, cubed
1 tablespoon freshly chopped chives
salt and freshly ground black pepper to taste
¼ cup olive oil
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon salt
1.Using the processing bowl fitted with
the variableꢀslicingꢀblade, feed the
mushrooms into the feed tube a few at a
time and using the food pusher slice the
mushrooms, remove.
1.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, process all ingredients
until smooth.
2.Transfer mixture into a bowl and refrigerate
for 1-2 hours before serving.
2.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, process onions until just
chopped.
Servingꢀsuggestions:ꢀ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 continued
3.Heat butter in a frying pan over a medium
heat. Cook onion and mushrooms until
soft, cool.
WholeꢀEggꢀMayonnaiseꢀ
2 eggs
2 tablespoons lemon juice
4.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, place mushroom mixture
into processing bowl with remaining
1 tablespoon Dijon mustard
pinch sea salt
ingredients and process until smooth.
2 cups vegetable or light olive oil
5.Pour into serving bowl and refrigerate for at
least 2 hours before serving.
1.Using the processing bowl fitted with
the universalꢀ's'ꢀblade, place eggs, juice,
mustard and salt in the processing
bowl and process for 5 seconds or until
combined.
Serve with Melba toasts.
SweetꢀPotatoꢀCrisps
These yummy treats are great for eating alone
at a barbecue or serving on top of grilled fish
with a creamy mayonnaise.
2.With the motor still running remove the
food pusher and start to pour in the oil
in a slow, thin stream until the mixture is
creamy and all the oil has been added.
1 large sweet potato
oil for deep frying
3.Store in the refrigerator in an airtight
container for 2 weeks.
sea salt and freshly ground black pepper
1.Peel the sweet potato and cut into large
pieces just small enough to fit into the
feed shoot. The smaller the sweet potato is
cut, the shorter the shavings with be.
Variations
• Add crushed garlic to mayonnaise to make
garlic mayonnaise.
• Add finely chopped gherkins, capers and
parsley to mayonnaise to make a tartare
sauce.
2.Using the processing bowl fitted with the
shavingꢀdisk, slice the sweet potato using
the food pusher.
3.Place the sweet potato shavings onto
absorbent paper and gently press out any
excess liquid.
4.Heat oil in a deep fryer or wok and cook
the sweet potato in batches until crisp (this
will not take very long).
5.Remove from oil quickly and drain on
absorbent paper. Season with salt and
pepper.
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Recipes continued
RoastꢀPumpkinꢀSoupꢀ
Servesꢀ4
PotatoꢀandꢀLeekꢀSoupꢀ
Servesꢀ4
1.5kg pumpkin
3 medium leeks, whites only
2 tablespoons olive oil
1 tablespoon olive oil
Sea salt & freshly ground black pepper
20g butter
2 small rashers bacon, chopped
1 kg potatoes, peeled and chopped roughly
2 litres chicken or vegetable stock
Freshly ground black pepper
1 onion, chopped
1 litre chicken stock
cup cream or sour cream to serve
(optional)
½ cup grated Parmesan
¹/
³
1.Using the processing bowl fitted with the
variableꢀslicingꢀblade, position the leeks in
the feed tube. Using the food pusher, slice
the leeks thinly.
1.Preheat oven to 200 °C.
2.Remove skin and seeds from pumpkin and
cut into even sized chunks.
2.Heat oil in a large saucepan, add bacon
and cook, stirring occasionally, until crisp.
Remove from pan.
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.
3.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.
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 to room temperature
before processing.
4.Remove from heat; cool to room
temperature.
5.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, place half the mixture
into the bowl and puree until smooth.
Repeat with remaining soup.
5.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, place half the mixture
into the bowl and puree until smooth.
Return pureed soup to saucepan.
6.Return pureed soup to saucepan.
6.Add cooked bacon to soup and reheat until
soup is hot. Season to taste with freshly
ground pepper.
7.Reheat until soup is hot. Serve with cream
and extra ground pepper if desired.
7.Serve soup topped with parmesan cheese.
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Recipes continued
MexicanꢀstyleꢀTomatoꢀSoupꢀꢀ
Servesꢀ6
LambꢀMeatballs
2 onions, quartered
3 cloves garlic, peeled
2 cloves garlic, peeled
1 tablespoon olive oil
2 teaspoons cumin powder
1 teaspoon chili powder
3 x 400g can chopped tomatoes
500ml water
2 tablespoons finely grated lemon rind
¼ cup mixed fresh herbs
¼ cup lemon juice
sea salt flakes and black pepper to taste
1kg lamb meat roughly cut into large pieces
(no bones)
1.Using the processing bowl fitted with
the universalꢀ's'ꢀblade, process the garlic,
lemon rind, herbs, lemon juice, sea salt
flakes and black pepper for 5-10 seconds.
1 teaspoon brown sugar
1 tablespoon vinegar
2 x 400g cans red kidney beans, rinsed,
drained
2.Add the lamb meat to the mixture in the
processing bowl and process for 30-40
seconds or until you have a fine mince.
Sour cream and flour tortillas to serve
1.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, process onions and
garlic until just chopped.
3.Remove the universalꢀ's'ꢀblade and with wet
hands roll the mince mixture into small
balls.
2.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 chili powder and cook, stirring
until the spices become fragrant. Add
the tomatoes and water; simmer for 20
minutes then remove from heat.
4.Place meatballs onto a tray lined with
baking paper and cover with plastic wrap.
Allow meatballs to rest in the fridge,
preferably overnight or for at least 30
minutes before use.
5.Pan fry the meatballs in batches and serve
with a mint yogurt sauce.
3.Stir through the sugar, vinegar and beans
and allow to cool to room temperature.
MintꢀYogurtꢀSauce
4.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, process the soup in two
batches until smooth.
Freshly chopped mint with a good quality
plain yogurt.
5.Return soup to saucepan to heat through,
serve with sour cream and warm flour
tortillas.
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Recipes continued
ThaiꢀFishꢀCakes
QuicheꢀLorraineꢀ
Servesꢀ6-8
500g firm white fish fillets (ie. Ling,
Gemfish, Redfish)
180g tasty cheese
1 small onion, chopped finely
1 teaspoon fish sauce
2 tablespoons mild red curry paste
50g green beans, chopped finely
Oil for deep frying
¹/ cup packaged breadcrumbs
³
6 bacon rashers, rind removed, roughly
chopped
4 eggs
Sweet chilli dipping sauce
Coriander leaves
1 cup milk
½ cup cream
½ cup self raising flour
pepper to taste
Sea salt flakes
2 limes, cut into wedges
1.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, process the fish, fish
sauce and paste for 15-20 seconds or until
the consistency is a smooth paste.
1.Using the processing bowl fitted with the
thickꢀgratingꢀdisc position the cheese in the
feed tube. Using the food pusher, grate the
cheese.
2.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, chop the onion.
note:ꢀBe careful not to over process the
seafood as this is will toughen the fish cakes.
3.Pre heat oven to 180°c. Lightly spray
a quiche dish with vegetable oil spray.
Coat the inside of the dish with the bread
crumbs.
2.Remove the processing blade.
3.Transfer mixture to a bowl and stir through
beans.
4.Using a spoon and a wet hand, roll the
mixture into small balls and place onto a
cold plate.
4.Cook bacon in a frying pan until tender,
remove from pan and drain on absorbent
paper, cool.
5.Once the fish cakes are prepared you will
need to deep-fry them immediately. Once
they are golden in colour, this should take
approximately 20-30 seconds, remove the
fish cakes and drain them on paper towel.
5.In a large bowl combine the bacon, cheese
and onion.
6.Using the cleaned processing bowl fitted
with the universalꢀ's'ꢀblade, combine the
remaining ingredients in the processing
bowl. Process until mixture is combined
and smooth.
6.Serve immediately with sweet chilli dipping
sauce, coriander leaves, sea salt flakes and
lime wedges.
7.Place the bacon mixture into the prepared
quiche dish and pour the egg mixture over
the top.
8.Bake in oven for about 50 minutes or
until cooked. Stand for 10 minutes before
cutting.
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ZucchiniꢀtossedꢀinꢀAngelꢀHairꢀPastaꢀ Servesꢀ4
2 small green zucchini
Pestoꢀ
Servesꢀ4
125g fresh basil leaves
3 cloves garlic
2 small yellow zucchini
3 cloves garlic, crushed
2 teaspoons lemon juice
sea salt
½ cup extra virgin olive oil
1 large onion, chopped
freshly ground black pepper
1 cup extra virgin olive oil
½ cup pine nuts, roasted
60g pecorino or parmesan, grated
500g angel hair pasta
1½ tablespoons chopped fresh thyme
¼ cup freshly squeezed lemon juice
sea salt and freshly ground black pepper
shaved parmesan, to serve
1.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, place the basil, garlic,
juice, salt, pepper and oil in the processing
bowl. Pulse 3-4 times.
1.Using the processing bowl fitted with
variableꢀslicingꢀdisk, slice the zucchini to
about a 4mm thickness.
2.Push down any ingredients that may have
come up the sides of the bowl and add
the nuts and cheese. Process for a further
20 seconds or until a desired texture is
achieved.
2.Place the zucchini slices into a bowl with
the crushed garlic and a little of the olive
oil, stir through and leave for 30 minutes.
3.Remove the variable slicing blade and
insert the processing blade, add onions
and roughly chop.
Toꢀserve:ꢀBoil a large pot of boiling water
with a little salt in it. Cook 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.
Store remaining pesto in an airtight jar in the
refrigerator with a little extra oil on top to
prevent browning. Discard after 5 days.
4.Meanwhile have a large pot of salted
boiling water ready for the pasta. It is best
to cook the pasta so that it is ready when
the zucchini is just cooked. Cook the pasta
until just tender.
5.Heat remaining oil in a large deep sided
frying pan and cook onions until they are
translucent. Add the zucchini rounds and
thyme and cook, stirring, until the zucchini
just starts to soften. Add the hot drained
pasta, lemon juice and salt and pepper to
taste. Stir through to combine.
Tip:ꢀUse the shavingꢀbladeꢀdisk to make
shaved parmesan to serve with this recipe.
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BasicꢀWhiteꢀLoaf
WholemealꢀBread
15g compressed yeast
2 teaspoons sugar
1¼ cups warm water
30g butter or margarine, melted
1 cup plain flour
15g compressed yeast
1 tablespoon sugar
¼ cup warm water
½ cup warm milk
60g butter or margarine, melted
1 ¾ cups plain flour
1 teaspoon salt
¾ cup wholemeal flour
1 teaspoon salt
1.Cream yeast and sugar together in a small
bowl. Add water and butter or margarine
and allow to stand in a warm place until
mixture begins to froth.
1.Cream yeast and sugar together in a
small bowl. Add water, milk and butter or
margarine and allow to stand in a warm
place until mixture begins to froth.
2.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, process the two flours
and salt, until combined (approximately 5
seconds).
2.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, combine the flour and
salt.
3.Add yeast mixture (prepared in step 1) and
process until dough is formed.
3.Add yeast mixture (prepared in step 1) and
process until dough is formed.
note: Be careful not to process for longer
than 20 seconds.
note: Be careful not to process for longer
than 20 seconds.
4.Turn dough out onto a lightly floured
surface and knead gently.
4.Turn dough out onto a lightly floured
surface and knead gently.
5.Remove processing blade. Place dough into
a greased bowl, cover and allow to rise in a
warm place until doubled in size. This will
take approximately 40-45 minutes.
5.Remove universalꢀ's'ꢀblade. Place dough
into a greased bowl, cover and allow to rise
in a warm place until doubled in size. This
will take approximately 40-45 minutes.
6.Turn dough out of bowl, punch down, fold
sides to centre of dough and shape into a
loaf. Place into a greased loaf pan. Cover
and allow to rise in a warm place until
doubled in size. Preheat oven to 200 °C.
6.Turn dough out of bowl, punch down, fold
sides to centre of dough and shape into a
loaf. Place into a greased loaf pan. Cover
and allow to rise in a warm place until
doubled in size. Preheat oven to 200 °C.
7.Bake for approximately 30 minutes. A
baked loaf should sound hollow when
tapped with the knuckles.
7.Bake for approximately 30 minutes. A
baked loaf should sound hollow when
tapped with the knuckles.
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Recipes continued
PizzaꢀDough
CarrotꢀCake
30g compressed yeast
1 teaspoon sugar
80ml lukewarm milk
2 cups plain flour
1¾ teaspoon salt
1 egg
3 medium carrots, peeled
1 cup caster sugar
½ cup (125ml) vegetable oil
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
60g butter or margarine, melted
1.Cream yeast and sugar together in a small
bowl. Add milk and allow to stand in a
warm place until mixture begins to froth.
1½ cups plain flour
2.Using the processing bowl fitted with
universalꢀ's'ꢀblade, process flour, salt, egg
and butter or margarine until combined
(approximately 5-10 seconds).
1.Preheat oven to 190 °C and grease and
line a 23cm cake tin.
2.Using the processing bowl fitted with the
coarseꢀshreddingꢀdisc, position carrots in
the feed chute. Using the food pusher,
grate the carrots.
3.Add yeast mixture to processing bowl
and process until mixture forms a dough
(approximately 10-15 seconds).
4.Remove processing blade. Place dough
onto a floured surface and knead lightly
until smooth.
3.Once the carrots are grated, remove the
coarse shredding disk and transfer the
grated carrots to a bowl.
5.Place dough into a greased bowl, cover and
allow to rise in a warm place until doubled
in size.
4.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, process the carrots,
sugar, oil, eggs, baking powder, baking
soda, cinnamon and salt until well mixed,
approximately 30 seconds.
6.Turn dough out of bowl and knead lightly.
Divide dough in half and shape each piece
into a ball. Roll out dough to fit 25cm
pizza trays.
5.Add the flour and process until
all ingredients are well combined,
approximately 15 seconds.
Forꢀaꢀthinꢀpizzaꢀcrust: Spread prepared pizza
dough with tomato sauce and assorted
toppings.
6.Remove the processing blade and pour
mixture into the prepared cake tin. Place
the cake tin into the oven and bake for 30-
35 minutes, or until cooked when tested
with a wooden skewer.
Forꢀaꢀthickꢀpizzaꢀcrust:ꢀAllow prepared dough
to rise on pizza tray until doubled in height.
Spread with assorted toppings.
7.Bake at 230 °C for 20-30 minutes until
bubbly and golden.
7.Allow the cake to cool for 5 minutes then
remove from cake tin. In the meantime
prepare the Cream Cheese frosting omitting
the passionfruit, see over page for recipe.
note:ꢀThis pizza can be prepared and frozen,
unbaked. Place pizza in a preheated oven at
230 °C allowing an additional 10 minutes
baking time.
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Recipes continued
BananaꢀCakeꢀwithꢀCreamꢀCheeseꢀFrosting
2¼ cups self raising flour
½ teaspoon salt
CreamꢀCheeseꢀFrosting
250g softened cream cheese
60g butter
1 teaspoon cinnamon
1 teaspoon vanilla
½ teaspoon nutmeg
3 cups icing sugar mixture
¼ cup passionfruit pulp
2 eggs
180g butter, room temperature, chopped
½ cup buttermilk
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.
1½ cups raw sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
1 ½ cups very ripe mashed banana
BakedꢀLemonꢀCheesecake
250g plain biscuit crumbs
2 teaspoons nutmeg
125g butter, melted
250ml thickened cream
3 eggs
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.Using the processing bowl fitted with
the universalꢀ's'ꢀblade, combine the eggs,
butter, milk, sugar, vinegar, essence and
banana ingredients into processing bowl.
½ cup caster sugar
2 teaspoon grated lemon rind
2 tablespoons lemon juice
4.Pulse until combined (mixture will separate
at this stage but will come back together
when mixed with dry ingredients).
500g cream cheese, room temperature,
cubed
1.Using the processing bowl fitted with the
universalꢀ's'ꢀblade process the biscuits
using pulse button until crumbled. Add
the nutmeg and melted butter and process
until combined. Scrape sides if necessary.
Press crumb mixture into the base and
sides of a greased 20cm springform pan.
Place on a baking tray and refrigerate for
30 minutes.
5.Pour the banana mixture into the dry
ingredients and mix with a wooden spoon
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.
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2.Using the cleaned processing bowl fitted
with the universalꢀ's'ꢀblade, place cream,
eggs, sugar, rind and juice in processor
bowl. With the motor still running remove
the food pusher and drop cubes of cream
cheese while processing until mixture is
smooth. Pour filling into crust and bake in
oven at 160° for approximately 50 minutes
or until firm. Cool in oven with door ajar.
Refrigerate for several hours before serving.
7.Allow the cake to cool for 5 minutes then
remove from baking pan. In the meantime
prepare the chocolate icing (see over).
Once the cake is completely cooled, ice
with the chocolate icing.
ChocolateꢀIcing
40g butter
2 tablespoons cocoa
¼ cup milk
ChocolateꢀCake
2 cups icing sugar
1½ cups self-raising flour
½ cup cocoa
1½ cups caster sugar
pinch of salt
150g butter or margarine, at room
temperature
2 eggs
Using the processing bowl fitted with the
universalꢀ's'ꢀblade, process all ingredients
until well combined.
BasicꢀButtercake
185g butter or margarine, at room
temperature
1 cup milk
1 cup caster sugar
½ teaspoon vanilla
3 eggs
1.Preheat oven to 180 °C, grease and line a
23cm cake tin.
2.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, process self-raising flour,
cocoa, sugar and salt until well combined.
2 cups self-raising flour
¼ cup milk
1.Preheat oven to 180°C, grease and line a
23cm cake tin.
3.Add butter or margarine and eggs to
mixture and continue to process.
2.Using the processing bowl fitted with
the universalꢀ's'ꢀblade, process butter or
margarine, sugar and vanilla until well
combined.
4.Remove the food pusher and add milk
through the feed tube and process for 5-10
seconds.
5.Remove the processing bowl cover and
scrape the sides of the bowl. Replace the
cover and continue to process until well
combined.
3.Add eggs to the mixture and process until
combined.
4.Add the flour and milk and continue to
process until just combined. Doꢀnotꢀoverꢀ
process.
6.Remove the processing blade and pour
mixture into a prepared cake tin. Place
cake tin into the oven and bake for 35-40
minutes or until cooked, when tested with
a wooden skewer.
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5.Remove the processing blade and spoon
mixture into a prepared cake tin. Place
cake tin into the oven and bake for 40-50
minutes or until cooked, when tested with
a wooden skewer.
1.Preheat oven to 180°c. Grease and line a
20cm cake pan with baking paper.
2.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, place dates, soda and
water into the food processor. Place the
lid on and allow the mixture to stand for 5
minutes.
6.Allow the cake to cool slightly and remove
from baking pan.
3.Add oil and sugar and pulse 3 times.
Ganache
4.Add remaining ingredients and pulse
mixture until just combined. Scrape down
sides of bowl if necessary. Doꢀnotꢀoverꢀ
process.
300g rich, dark chocolate
200ml cream
1.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, process the chocolate
until roughly chopped.
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.
2.Remove the processing blade and place
chocolate into a clean, dry, heatproof glass
bowl.
6.Serve pudding with butterscotch sauce. To
make sauce, heat all ingredients in a small
saucepan over a low heat until combined.
3.Heat the cream in a small saucepan and
bring to the boil.
4.Pour the cream into the glass bowl over
the chocolate and stir until the mixture is
smooth and glossy.
LemonꢀLimeꢀTart
Sweet Shortcrust pastry
1¼ cups plain flour
5.Allow mixture to almost set in refrigerator.
Then spread over cake with a spatula and
place in fridge to finish setting.
cup icing sugar mixture
¹/
³
¼ cup almond meal
StickyꢀDateꢀPudding
125g butter
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda
1¼ cups boiling water
60ml olive oil
1 cup firmly packed brown sugar
1 cup self raising flour
¼ teaspoon mixed spice
2 eggs
1 egg yolk
1-2 teaspoons cold water
Lemon lime Filling
1 tablespoon grated lemon rind
cup (80ml) fresh lemon juice
¹/
³
¼ cup (60ml) fresh lime juice
5 eggs
Butterscotch sauce
160g butter
1 cup (220g) caster sugar
200ml thickened cream
2
/
3
cup firmly packed brown sugar
1 cup (250ml) thickened cream
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1.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, process flour, icing
sugar, almonds and butter until well
combined; add egg yolk and water; process
until mixture forms a ball.
4.Using the processing bowl fitted with the
universalꢀ's'ꢀblade ,process 2 egg yolks and
half the quantity of sugar for 30 seconds.
5.Add the cream and continue to process for
a further 15 seconds.
2.Knead pastry until smooth then shape into
a disk. Wrap pastry in plastic wrap and
refrigerate for 30 minutes.
6.Remove the food pusher and gradually pour
in the melted chocolate mixture through
the feed tube. Continue to process for 20
seconds.
3.Grease a 24cm round loose-based flan tin.
Roll pastry, between two sheets of baking
paper, large enough to line tin. Lift pastry
into tin and press into sides; trim edges.
Cover and refrigerate for 40 minutes.
7.Pour the mixture into a glass bowl.
8.Clean the processing bowl and processing
blade.
9.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, process the egg whites
until soft and peaks form.
4.Preheat oven to 200°c. Place tin on oven
tray; line tin with baking paper then fill
with dried beans. Bake for 10 minutes
then remove beans and paper and cook
in oven for a further 10 minutes or until
pastry is lightly browned; remove from oven
and reduce heat to 160°c.
10. Add a pinch of salt and the remaining
quantity of sugar and continue to process
for a further 10 seconds.
11. Gently fold the egg whites with the
chocolate mixture (fold mixture as little
as possible).
5.Carefully pour into pastry case and bake for
about 35 minutes or until set. Cool in tin
before serving.
12. Pour mixture into serving bowls and place
in the fridge to chill for at least 2 hours
before serving.
ChocolateꢀMousse
200g plain cooking chocolate
30g butter, cubed, at room temperature
4 eggs
Pikeletsꢀꢀ
Makesꢀapprox.ꢀ24
2 large eggs
½ cup sugar
1½ cups milk
2 cups self raising flour
pinch salt
40g sugar
1 tablespoon fresh cream
1.Break chocolate into pieces and place in a
bowl.
1.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, add all ingredients
into the processor bowl and pulse until
combined. Scrape down sides of processor
and pulse again until smooth.
2.Melt the chocolate by placing the bowl over
a saucepan of simmering water.
3.Add 2 tablespoons of water and the cubed
butter to the chocolate and stir to obtain a
smooth texture.
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2.Pour mixture into a jug and refrigerate for
30 minutes.
PeanutꢀButterꢀBiscuits
½ cup unsalted peanuts
1 teaspoon grated lemon rind
1 teaspoon oil
3.Place tablespoon amounts of mixture into
a lightly greased frying pan until golden on
each side.
125g butter or margarine, at room
temperature
4.Serve with butter.
1 tablespoon lemon juice
/ cup sugar
Crepesꢀ
Servesꢀ4-6
3 eggs
¹
¹
³
/ cup brown sugar
60g butter, melted
1¼ cups milk
250g plain flour
³
1½ cups plain flour
1 teaspoon bicarbonate soda
1.Preheat oven to 180°C, grease 2 oven
trays.
2 tablespoons castor sugar
pinch salt
2.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, process the peanuts, oil
and the lemon rind and process until finely
ground, approximately 5-10 seconds.
1.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, place crepe ingredients
into the processor bowl and process until
combined. Strain into a jug and stand for
15 minutes.
3.Add the butter or margarine, lemon juice
and sugars to the mixture and continue to
process for a further 10 seconds.
2.Heat an electric skillet or crepe pan. Pour
about 3 tablespoons of batter into the pan.
Tilt the pan to spread the mixture evenly.
Cook over a low heat on both sides until
golden. Repeat with remaining mixture.
4.Add the flour and bicarbonate of soda to
the mixture and process until evenly mixed,
approximately 5-10 seconds.
5.Remove the processing blade. Take the
mixture and roll into small balls. Place
the balls on prepared oven trays and press
down on each with a fork. Place trays into
the oven and bake for 15-18 minutes.
Allow the biscuits to cool on the trays.
3.Serve crepes with lemon juice and sugar.
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Recipes continued
ChocolateꢀChipꢀCookies
125g butter or margarine, at room
temperature
FruitꢀandꢀnutꢀSlice
Baseꢀ
¾ cup plain flour
½ cup brown sugar, lightly packed
½ cup caster sugar
½ teaspoon vanilla
1 egg
½ cup self-raising flour
90g butter or margarine, at room temperature
1 tablespoon sugar
1 egg
1¾ cups self-raising flour
¼ teaspoon salt
1 tablespoon milk
/ cup apricot jam
¹
³
1 cup chocolate chips
Topping
1.Preheat oven to 180°C and grease oven
trays.
100g dried apricots
1 egg
2.Using the processing bowl fitted with
the universalꢀ's'ꢀblade, process butter or
margarine, sugars and vanilla until well
combined.
/ cup sugar
³
¹
¹
/ cup coconut
³
1 cup unsalted peanuts
3.Remove the processing bowl cover and
scrape the sides of the bowl.
1.Preheat oven 190°C, grease and line base
and two sides of a lamington pan.
4.Replace the cover. Add the egg to the
mixture and continue to process for 5
seconds. Once again remove the processing
bowl cover and scrape the sides of the
bowl.
2.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, process flours and butter
or margarine until combined.
3.Add sugar, egg and milk and process until
combined.
5.Add flour and salt and process until
combined.
4.Remove the processing blade. Spread
mixture, pressing it into the prepared tin.
Spread the apricot jam evenly over the
base.
6.Add the chocolate chips and continue to
process until the mixture is just combined.
5.Using the processing bowl fitted with
the universalꢀ's'ꢀblade, process the dried
apricots until roughly chopped.
7.Remove the processing blade. With a
tablespoon, spoon mixture into small balls
and place onto the oven tray, allowing room
for spreading.
6.Add the remaining ingredients and process
until combined and peanuts are roughly
chopped.
8.Place trays into the oven and bake for 15
minutes or until cooked. Allow to cool on
trays.
7.Remove the processing blade. Spread
mixture evenly over the base and place
pan into the oven. Bake for approximately
25-30 minutes or until topping is firm to
touch. Allow to cool in tin before cutting
into squares.
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Recipes continued
Scones
3 cups self-raising flour
VanillaꢀBeanꢀIceꢀCreamꢀ
Makesꢀaboutꢀ
1ꢀlitre
1 cup (250ml) milk
¼ teaspoon salt
60g butter cubed
1¾ cups buttermilk
2 cups (500ml) thickened cream
1 vanilla bean, seeds scraped
5 egg yolks
1.Preheat oven to 220 °C and grease a 19cm
cake tin.
110g caster sugar
2.Using the processing bowl fitted with the
universalꢀ's'ꢀblade, process flour, salt and
butter until combined.
1.Heat milk, cream, vanilla bean and seeds
in a saucepan until almost boiling.
3.Remove the food pusher and pour
buttermilk through the feed tube and
continue to process until just combined.
2.In a large bowl whisk yolks and sugar until
well combined.
3.Whisk hot milk mixture into yolk mixture
until well combined.
note: Do not overprocess.
4.Remove processing blade and turn mixture
out onto a floured surface. Knead lightly
and press out to approximately 2cm
thickness. Cut with a floured scone cutter
and place onto the prepared oven tray.
4.Return mixture to cleaned saucepan and
cook over a low heat without boiling until
the mixture has thickened and coats the
back of a wooden spoon; remove vanilla
bean. Cool to room temperature.
5.Glaze tops with milk and place tray into
the oven. Bake for 10-12 minutes or until
cooked.
5.Place mixture into a lamington pan, cover
and freeze until almost set.
6.Remove mixture from freezer and spoon
into the processing bowl fitted with the
universalꢀ's'ꢀblade. Process mixture until
smooth.
7.Pour mixture into a loaf pan, cover and
freeze until firm.
32
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Recipes continued
FreshꢀPineappleꢀandꢀMintꢀSorbetꢀ
Makesꢀ QuickꢀMangoꢀSorbetꢀ
approx.ꢀ1ꢀlitre
Makesꢀ
approx.ꢀ1ꢀlitre
You will need 1 pineapple for this recipe.
1 cup (250ml) water
1 cup (250ml) water
1 cup (220g) caster sugar
1 cup (220g) caster sugar
600g frozen mango cheeks, roughly chopped
1½ tablespoons lime juice, cold
2½ cups freshly juiced pineapple juice
1 tablespoon finely shredded mint
1. Heat the water and sugar in a small
saucepan over a low heat until the sugar
has dissolved. Bring mixture to the boil
and cook for 1 minute. Remove from heat
and refrigerate until cold.
1.Heat the water and sugar in a small
saucepan over a low heat until the sugar
has dissolved. Bring mixture to the boil
and cook for 1 minute. Remove from heat
and allow to cool at room temperature
before refrigerating for a few hours or until
cold.
2. Using the processing bowl fitted with the
universalꢀ's'ꢀblade, process all ingredients
until smooth.
2.Combine the sugar syrup, pineapple juice
and shredded mint and stir to combine.
3. Spoon mixture into a loaf pan, cover and
freeze for about 1 hour or until firm.
3.Pour mixture into a lamington pan, cover
and freeze until almost set.
4.Remove mixture from freezer and spoon
into the processing bowl fitted with the
universalꢀ's'ꢀblade, and process mixture
until smooth.
5.Pour mixture into a loaf pan, cover and
freeze until firm.
33
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The Sunbeam
10 Year Motor
Guarantee
Sunbeam has built its reputation
on manufacturing quality electrical
appliances. Our Cafe Series® Food
Processor is constructed from the
highest quality materials. So much so, we
guarantee our Food Processor motor for
ten (10) years against faulty materials
or manufacture. This guarantee is just
another expression of our confidence in
the way we make appliances at Sunbeam.
In order to be eligible for this guarantee,
you must retain your receipt as proof of
purchase.
If a fault should develop with the motor
The benefits given to you by this guarantee
are in addition to your other rights and
remedies under any laws which relate to
the appliance.
after the period covered by the 12 Month
Replacement Guarantee, please call
Sunbeam Customer Service on the number
listed below or send a written claim to
Sunbeam at the address listed below.
On receipt of your claim, Sunbeam will
advise you on how to obtain a replacement
motor if your motor is defective.
Alternatively, you can return the Cafe
Series® Food Processor to any of Sunbeam’s
authorised service centres, together with
your receipt. The service centre will examine
the motor and if it is faulty or defective, the
motor will be replaced free of charge.
Our goods come with guarantees that
cannot be excluded under the Australian
Consumer Law and under the New Zealand
Consumer Guarantees Act. In Australia you
are entitled to a replacement or refund for
a major failure and for compensation for
any other reasonably foreseeable loss or
damage. You are also entitled to have the
goods repaired or replaced if the goods fail
to be of acceptable quality and the failure
does not amount to a major failure.
Your Cafe Series® Food Processor is
covered for the first year against faulty
material or manufacture by the Sunbeam
12 Month Replacement Guarantee. Should
you experience any difficulties with your
appliance within this 12 Month period,
please phone our customer service line for
advice on 1300 881 861 in Australia, or
0800 786 232 in New Zealand.
For a complete list of Sunbeam’s authorised
service centres visit our website or call:
IMPORTANT NOTE
Sunbeam agrees to replace the motor in
the event of the motor developing a fault or
defect, within the four years after the
12 Month Replacement Guarantee.
SunbeamꢀCorporationꢀLtd.ꢀ
Australia
As your Cafe Series® Food Processor needs
to be assessed at a Sunbeam authorised
service centre, it will not be accepted
through retail stores.
1300 881 861
The Sunbeam (10) ten year motor guarantee
begins from date of purchase and extends
for nine years beyond the 12 Month
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Replacement Guarantee. It covers only
the motor, guaranteeing it against faulty
materials or manufacture. It does not cover
damage caused by accident, misuse or
being used in a manner not in accordance
with the Instruction Book. Similarly, this
motor guarantee does not cover freight or
any other costs incurred in making a claim.
If using the Cafe Series® Food Processor
for commercial use this motor guarantee
is limited to 12 months from the date of
purchase.
SunbeamꢀCorporationꢀLtd.ꢀꢀ
newꢀZealand
0800 786 232
26 Vestey Drive, Mt Wellington
Auckland, New Zealand
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12 Month Replacement Guarantee
In the unlikely event that this appliance develops any malfunction
within 12 months of purchase (3 months commercial use) due
to faulty materials or manufacture, we will replace it for you free
of charge.
Should you experience any difficulties with
your appliance, please phone our customer
service line for advice on 1300 881 861 in
Australia, or 0800 786 232 in New Zealand.
Alternatively, you can send a written claim
to Sunbeam at the address listed below.
On receipt of your claim, Sunbeam will
seek to resolve your difficulties or, if the
appliance is defective, advise you on how
to obtain a replacement or refund.
In Australia you are entitled to a
replacement or refund for a major failure and
for compensation for any other reasonably
foreseeable loss or damage. You are also
entitled to have the goods repaired or
replaced if the goods fail to be of acceptable
quality and the failure does not amount to
a major failure.
Should your appliance require repair or
service after the guarantee period, contact
your nearest Sunbeam service centre.
Your Sunbeam 12 Month Replacement
Guarantee naturally does not cover misuse
or negligent handling and normal wear and
tear.
For a complete list of Sunbeam’s authorised
service centres visit our website or call:
Australia
Similarly your 12 Month Replacement
Guarantee does not cover freight or any other
costs incurred in making a claim. Please
retain your receipt as proof of purchase.
1300 881 861
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
The benefits given to you by this guarantee
are in addition to your other rights and
remedies under any laws which relate to the
appliance.
newꢀZealand
0800 786 232
26 Vestey Drive, Mt Wellington
Auckland, New Zealand
Our goods come with guarantees that cannot
be excluded under the Australian Consumer
Law and under the New Zealand Consumer
Guarantees Act.
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Need help with your appliance?
Contact our customer service team or visit
our website for information and tips on
getting the most from your appliance.
In Australia
Or call 1300 881 861
In New Zealand
Or call 0800 786 232
is a registered trademark.
‘Cafe Series’ is a registered 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 2011.
ABN 45 000 006 771
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Unit 3, Building D
26 Vestey Drive
Mt Wellington Auckland
New Zealand
Sunbeam Corporation is a division of GUD Holdings Ltd.
08/11
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