MultiBlender Electronic
650 watt electronic blender with
7 programmed functions
Instruction/Recipe Booklet
PB7900
Please read these instructions carefully
and retain for future reference.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM MULTIBLENDER ELECTRONIC
BENCHTOP BLENDER.
• Always operate on a flat surface.
• Do not operate for more than 2 minutes
at a time.
• Ensure fingers are kept well away from the
blades when in use.
• Do not blend hot ingredients.
Sunbeam are very safety conscious when
• Do not use an appliance for any purpose
other than its intended use.
designing and manufacturing consumer products,
but it is essential that the product user also
exercise care when using an electrical appliance.
Listed below are precautions which are essential
for the safe use of an electrical appliance:
• 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.
• For safety reasons and to avoid maintenance
by unskilled persons, some appliances are
‘sealed’ using tamperproof screws. Such
appliances should always be returned to the
nearest Sunbeam Appointed Service Centre
for adjustment or repair if required.
• Turn the power off and remove the plug
when the appliance is not in use and
before cleaning.
• Do not use your appliance with an extension
cord unless this cord has been checked
and tested by a qualified technician or
service person.
• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
dropped or damaged in any manner. If damage
is suspected, return the appliance to the
nearest Sunbeam Appointed Service Centre
for examination, repair or adjustment.
• Always use your appliance from a power
outlet of the voltage (A.C. only) marked
on the appliance.
• 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.
• Close supervision is necessary when your
appliance is being used near children or
infirm persons.
• Never leave an appliance unattended while
in use.
• Do not immerse the appliance in water
or any other liquid unless recommended.
• Young children should be supervised to ensure
that they do not play with the appliance.
If you have any concerns regarding the performance and use of your appliance,
Ensure the above safety precautions are understood.
1
Features of your MultiBlender
Electronic
Ingredient cup.
Handy 70ml ingredient cup.
Flexible lid with pouring hole.
To provide the necessary safety, the lid seals
tightly to the glass jug and features a pouring
hole, that allows you to add ingredients during
the blending process.
1.5 litre heat-resistant 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 millilitres (ml) for ease
of use. The heat-resistant glass jug is ideal for
pureeing warm soups.
Detachable blade system assembly.
The detachable blade assembly unit unscrews
from the glass blending jug for convenient and
thorough cleaning.
Motor base.
The base houses a heavy-duty 650 watt motor,
which provides unbeatable industrial strength
performance.
Non-slip feet.
Keeps the blender secure on the bench top
during use.
2
Serrated stainless steel six-blade system.
Specially designed for extra durability, the
heavy-duty, serrated stainless steel blade
with a six-blade construction, smashes ice
cubes to powder, produces a smooth
consistency when pureeing and combines
ingredients perfectly for a frappé.
Recipe programs.
Three blending favourites, just add
ingredients and each of these programs have
been developed to ensure perfect consistent
results everytime.
Functional programs.
To assist with some of the more functional
blender uses, these four programs have been
tested and refined, to remove the guess work
and improve on the final blending result.
Manual operation.
Low and High speed control plus Pulse.
Cord storage facility.
For tidy, convenient storage of the cord
underneath the motor base.
3
Before using your MultiBlender
Electronic
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.
2. Place the six-blade assembly into the
glass jug and turn clockwise to secure
firmly into position (see Figure 2).
To assemble the six-blade system in the glass
jug (see Figure 1).
1. Place the silicone rubber seal over the six-
blade assembly, as shown in figure 1.
Figure 1
Six-blade
Silicone
assembly
seal
Figure 2
Note: The blender jug will leak if the six-
blade system is not assembled correctly.
Note: Do not attempt to remove the
stainless steel blades from the blade
assembly.
3. Plug the power cord into a 230-240 volt
power outlet and turn the power ‘ON’.
4
Using your MultiBlender Electronic
1. Place the blender jug onto the motor base.
whilst blending by removing the ingredient
cup and pouring ingredients through the
hole in the lid.
Note: Do not switch ‘ON’ the MultiBlender
Electronic without the lid in position.
Note: The pre-programmed functions can
be stopped by simply pressing the ‘OFF’
button.
2. Place ingredients into the glass jug. Do
not exceed the maximum indicated level –
1.5 litres.
5. If using the manual buttons, Low or High,
once you have completed blending, press
the ‘OFF’ button on the control panel.
3. Position the lid with ingredient cup onto
the blender jug. Ensure the lid is firmly in
place.
Note: When removing the six-blade
assembly from the glass jug you may need
to slightly tilt the blade so that it slides
out easily. You shouldn’t force the blades
out of the glass jug as this will ultimately
damage the blades.
4. Using the control panel, select the desired
function, either from the pre-programmed
functions or the manual buttons High,
Low and PULSE settings.
The Blending Guide on page 6 shows
various functions that can be performed
and the suggested speeds to use.
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 powerfull 650 watt
motor could cause the liquid to surge up
causing leakage. Once you have started
blending you can remove your hand.
Further ingredients can also be added
5
A Guide to your MultiBlender
Electronic
Processing Task
Food
Suggested Setting
Programme
Suggested Processing Procedure
Aerating
Milkshakes,
Smoothies
HIGH
Milkshake
Use chilled milk. Blend until
desired consistency is achieved.
1
/
Chopping
Crumbing
Nuts, Chocolate,
Garlic or Herbs
PULSE
PULSE
PULSE
PULSE
Process cup at a time, to
2
ensure evenly sized pieces.
Bread Crumbs
Tear bread roughly. Process
until desired consistency.
Biscuit Crumbs
Break into pieces and
process until crumbed.
1
/
Crushing Ice
Emulsifying
Crush Ice
Add cup of water. Use the
4
PULSE button 3-4 times in
succession for crushed ice.
Salad Dressing
Batters, Cakes
LOW
Crush Ice &
Cocktails
Blend until well combined.
Oil may be added to the
mixture during processing
through the pouring hole
in the lid.
Mixing
LOW & HIGH
HIGH
MIX
Process ingredients until
just combined.
DO NOT OVERPROCESS.
Pureeing
Soups,
Vegetables,
Fruits
PUREE
Blend until smooth.
6
Handy Blending Hints
• Nothing can beat a blender for making
smooth purees and sauces or for whipping
up frothy drinks - from healthy breakfast
shakes to frozen daiquiris.
• To ensure efficient mixing when blending
dry mixtures, it may be necessary to stop
the blender and push ingredients down the
sides of the jug with a spatula.
• Use your blender for chopping small
amounts of food like nuts, bread crumbs
and whole spices.
• When pureeing 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 brief whirl 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
• 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
harm the blades.
• 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.
ingredient cup and add as necessary.
• Never fill above the maximum level
indicator – 1.5 litres.
• Do not process hot liquids in your blender.
Allow to cool before processing.
• Always ventilate the blender jug when
pureéing warm ingredients. This is
achieved by lifting the ingredient cup out
of the lid after starting the blender.
7
Care and Cleaning
Quick cleaning method.
Remove the rubber seal from the blade
assembly. Wash the blender lid, ingredient
cup, rubber seal, blade assembly and blender
jug in warm soapy water.
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.
Caution: Take care when cleaning the blades
as they are extremely sharp.
For thorough cleaning.
Note: Do not clean any part of the blender in
the dishwasher.
Unscrew the six-blade assembly from the glass
jug by turning the bottom of the blade assembly
in an anti-clockwise direction (see Figure 3).
To clean the motor base.
Use a damp, soft sponge with mild detergent
and wipe over the motor base.
Figure 3
Note: Never immerse the motor base in water.
8
Recipes – Soups
Potato and Leek Soup
Serves 4
Mexican style Tomato Soup
Serves 4
1 tablespoon olive oil
1 tablespoon olive oil
2 onions, chopped
2 small rashers bacon, chopped
3 medium leeks, sliced thinly
2 cloves garlic, crushed
2 teaspoons cumin powder
1 teaspoon chilli powder
3 x 400g can chopped tomatoes
500ml water
1 kg potatoes, peeled and chopped roughly
2 litres chicken or vegetable stock
Freshly ground black pepper
1
/
cup grated Parmesan
2
1 teaspoon brown sugar
1 tablespoon vinegar
1. Heat oil in a large saucepan; add bacon
and cook, stirring occasionally, until crisp.
Remove from pan.
2 x 400g cans red kidney beans, rinsed,
drained
2. Add leeks to the same pan and cook,
stirring for about 5 minutes or until leeks
are tender. Add potatoes and stock and
bring to the boil; reduce heat and simmer,
uncovered, for about 40 minutes.
Sour cream and flour tortillas to serve
1. Heat oil in a large saucepan, add onions
and garlic and cook on a medium heat
until onions start to soften; add the cumin
and chilli powder and cook, stirring, until
the spices become fragrant. Add the
tomatoes, and water; simmer for 20
minutes. Remove from heat; cool.
3. Remove from heat; cool. Place half of the
soup mixture into the blender jug and
press the ‘PUREE’ button. When the cycle
has finished, pour back in with remainder
of soup.
2. Stir through the sugar, vinegar and beans;
allow to cool.
4. Add cooked bacon to soup and reheat
until soup is hot. Season to taste with
freshly ground pepper.
3. Place half of the soup mixture into the
blender jug and press the ‘PUREE’ button.
Pour contents of blender jug into a
container and repeat this step with the
remaining soup mixture.
5. Serve soup topped with parmesan cheese.
4. Return soup to saucepan to heat through;
serve with sour cream and warm flour
tortillas.
9
Recipes – Soups (continued)
4. In a large saucepan heat remaining oil and
butter. Add onion and cook until tender.
Add the pumpkin and stock and bring to
the boil. Reduce heat, simmer,
uncovered, for 10 minutes. Cool before
blending.
Roast Pumpkin Soup
Serves 6
1.5 kg pumpkin
2 tablespoons olive oil
Sea salt & freshly ground black pepper
20g butter
5. Place half of the soup mixture in blender
and press the ‘PUREE’ button. Repeat
with remaining soup mixture.
1 onion, chopped
1 litre chicken stock
1
/
cup cream or sour cream to serve (optional)
3
6. Reheat until soup is hot. Serve with
cream and extra ground pepper if desired.
1. Preheat oven to 200°c.
2. Remove skin and seeds from pumpkin and
cut into even sized chunks.
3. Place pumpkin in an oven dish and drizzle
with half the oil. Season with a little salt
and pepper. Bake in oven for about 40
minutes or until cooked.
10
Recipes – Dips/Starters/Pastes
Hummus
Serves 4
Guacamole
420g can chickpeas, rinsed, and drained
2 ripe avocados, peeled, seeds removed
1 clove garlic
2 tablespoons tahini
1
/
cup lemon juice
1 tablespoon lemon juice
dash Tabasco sauce
4
1
/
cup water
4
1
/
cup olive oil
1 jalepeno chilli, sliced
4
1
/
1 clove garlic, crushed
cup fresh coriander leaves
4
1
/
teaspoon ground cumin
1 tomato, chopped
2
1
/
teaspoon salt
2
1. Place all ingredients except tomato in the
blender jug.
1. Place all ingredients in the blender jug.
2. Press the ‘PUREE’ button.
2. Press the ‘PUREE’ button.
3. Transfer mixture to a bowl and stir through
tomato.
3. Transfer mixture into a bowl and
refrigerate for 1-2 hours before serving.
4. Refrigerate for 1 hour before serving.
Serve with corn chips and salsa
Serving suggestions: Serve hummus with
toasted pita crisps; simply cut pita bread into
triangles, brush with olive oil and season with
a little salt and cumin seeds. Bake in oven at
200°c for about 5 minutes or until crisp.
11
Recipes – Dips/Starters/Pastes (continued)
1
/
Pesto
Serves 4
Whole Egg Mayonnaise
Approx. 1 cups
2
125g fresh basil leaves
3 cloves garlic
1 egg
1 tablespoon lemon juice
2 teaspoons Dijon mustard
pinch sea salt
2 teaspoons lemon juice
sea salt
freshly ground black pepper
1 cup vegetable oil
1 cup extra virgin olive oil
1. Place egg, juice, mustard and salt in the
blender jug. Blend on ‘LOW’ for 10
seconds or until combined.
1
/
cup pine nuts, roasted
2
60g pecorino or parmesan, grated
2. With the motor still running remove the
measuring cup from the lid, start to pour
in the oil in a slow, thin stream until the
mixture is creamy and all the oil has been
added.
1. Place the basil, garlic, juice, salt, pepper
and oil in the blender jug. Blend on
‘HIGH’ for 20 seconds.
2. Push down any ingredients that may have
come up the sides of the jug and add the
nuts and cheese. Blend on ‘HIGH’ for a
further 20 seconds or until a smooth
texture is achieved. If a nutty texture is
desired only blend on ‘HIGH’ for 5-10
seconds.
3. Keeps in the refrigerator for 1 week.
To serve: Boil a large pot of boiling water
with a little oil in it. Boil 500g pasta until
just tender. Drain pasta well but do not
rinse. Place hot pasta back in to pot and stir
through half of the pesto sauce. Add more
pesto to taste if desired. Serve with extra
cheese and a sprinkle of toasted pine nuts.
Tip: To keep pesto sauce for a few days in
the refrigerator simply place pesto into a
clean container and pour enough olive oil
over top to cover, this will stop the pesto
from discolouring. Cover with lid or plastic
wrap.
12
Recipes – Dips/Starters/Pastes (continued)
1
/
Blue Cheese Dip
Approx. 1 cup
Herbed Mushroom Pate Approx. 1 cups
2
150g creamy blue cheese
300g sour cream
50g butter or margarine
1 onion, roughly chopped
2 green onions, roughly chopped
2 tablespoons milk
300g mushrooms, sliced
200g cream cheese, cubed
freshly ground black pepper
1 tablespoon freshly chopped chives
salt and freshly ground black pepper to taste
1. Place all ingredients into blender jug.
2. Press the ‘PUREE’ button.
1. Heat butter in a frying pan over a medium
heat. Cook onion and mushrooms until
soft; cool.
3. Chill for 1 hour before serving. Serve with
crackers and carrot sticks.
2. Place mushroom mixture into blender jug
with remaining ingredients.
3. Press the ‘PUREE’ button.
4. Pour into serving bowl and refrigerate for
at least 2 hours before serving.
5. Serve with Melba toasts.
13
Recipes – Light Snacks
1. Preheat oven to 180°c. Lightly spray a
quiche dish with vegetable oil spray. Coat
the inside of the dish with the bread
crumbs.
Quiche Lorraine
Serves 6-8
1
/
cup packaged breadcrumbs
3
6 bacon rashers, rind removed, roughly
chopped
2. Cook bacon in a frying pan until tender,
remove from pan and drain on absorbent
paper; cool.
1 small onion, chopped finely
11 cups grated tasty cheese
/
2
3. In a large bowl combine the bacon, onion
and cheese.
4 eggs
1 cup milk
4. Place all the remaining ingredients into
the blender jug.
1
/
cup cream
2
1
/
cup self raising flour
2
5. Press the ‘MIX’ button.
pepper to taste
6. Place the bacon mixture into the prepared
quiche dish and pour the egg mixture over
the top.
7. Bake in oven for about 50 minutes or until
cooked. Allow quiche to stand for 10
minutes before cutting.
14
Recipes – Desserts
Baked Lemon Cheesecake
Serves 10 Banana Cake with Cream Cheese Frosting
1
/
250g plain biscuit crumbs
2 teaspoons nutmeg
2
cups self raising flour
4
1
/
teaspoon salt
2
125g melted butter
1 teaspoon cinnamon
1
/
250ml thickened cream
teaspoon nutmeg
2
3 eggs
2 eggs
1
/
cup caster sugar
180g butter, room temperature, chopped
2
1
/
2 teaspoon grated lemon rind
cup buttermilk
2
1
/
2 tablespoons lemon juice
1
cups raw sugar
2
500g cream cheese, room temperature, cubed
1 teaspoon white vinegar
1 teaspoon vanilla essence
1. Crush biscuits 5-6 at a time using the
‘PULSE’ button until crumbled. Remove
jug from base and shake biscuits if
necessary. Combine the nutmeg, melted
butter and biscuit crumbs in a bowl; mix
well. Press crumb mixture into the base
and sides of a greased 20cm springform
pan. Place on a baking tray and
1
/
1
cups very ripe mashed banana
2
1. Preheat oven to 180°c. Grease and line a
20cm baba pan.
2. Sift flour, salt, cinnamon and nutmeg into
a large bowl.
3. Place the eggs, butter, milk, sugar,
vinegar, essence, and bananas into
blender jug.
refrigerate for 30 minutes.
2. Place cream, eggs, sugar, rind, juice and
half of the cream cheese in blender.
4. Press the ‘MIX’ button. (Mixture will
separate at this stage but will come back
together when mixed with dry ingredients).
3. Press the ‘MIX’ button. With the motor
still running, remove the ingredient cup
from the lid and drop in the remaining
cubes of cream cheese one at a time,
until the mixture is smooth.
5. Pour the banana mixture into the dry
ingredients and mix with a wooden spoon
or whisk until combined.
4. Pour filling into crust and bake in oven at
160°c for approximately 50 minutes or
until firm. Cool in oven with door ajar.
Refrigerate for several hours before
serving.
6. Pour mixture into prepared tin and bake
for about 40 minutes or until cooked
when tested with a skewer.
7. Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to cool.
8. Ice with cream cheese frosting, recipe
over page.
15
Recipes – Desserts (continued)
4. Heat a greased small saucepan or crepe
Cream Cheese Frosting
1
/
pan. Pour about cup of batter into the
4
250g softened cream cheese
pan. Tilt the pan to spread the mixture
evenly. Cook over a low heat on both
sides until golden. Repeat with remaining
mixture.
1
/
cup butter
4
1 teaspoon vanilla
3 cups icing sugar mixture
1
5. Serve crepes filled with apple mixture and
cream or ice cream.
/
cup passionfruit pulp
4
Combine cream cheese, butter and vanilla in
a small bowl. Using an electric mixer beat
until smooth. Add the icing sugar mixture
and beat until smooth. Reduce speed and
add passionfruit. Spread over cooled cake.
Honey Pikelets
Makes 30
3 large eggs
1
/
cup honey
4
1 cup milk
11 cups self raising flour
/
Crepes with apple and sultana filling
2
pinch salt
Crepes
Serves 4-6
3 eggs
1. Add all ingredients into the blender jug
and blend on ‘LOW’ for 30 seconds.
1 tablespoon vegetable oil
Scrape down sides of blender and blend
again on ‘LOW’ for a further 30 seconds.
11 cups milk
/
3
3
/
cup plain flour
4
2. Pour mixture into a jug and refrigerate for
30 minutes.
Filling
3. Place tablespoon amounts of mixture into
a lightly greased frying pan until golden
on each side.
3 Granny Smith apples, peeled,
cored and sliced
11 teaspoons cinnamon
/
4. Serve with butter.
2
11 tablespoons brown sugar
/
2
3
/
cup water
4
1
/
cup sultanas
4
1. Place all crepe ingredients into the
blender jug.
2. Press the ‘MIX’ button. Strain into a jug
and stand for 15 minutes.
3. Meanwhile, place all the filling ingredients
into a saucepan and cook until the apples
are soft. Keep warm.
16
Recipes – Drinks
Classic Banana Smoothie
Serves 2
Milo Madness
Serves 2
2 cups skim milk
2 cups milk
2 medium bananas, roughly chopped
2 scoops vanilla ice cream
3-4 tablespoons Milo
1
/
cup low fat yogurt
2
1 tablespoon honey
1. Place all ingredients into blender jug.
2. Press the ‘MILK SHAKE’ button.
1
/
teaspoon cinnamon
4
3. Pour into 2 glasses, dust with extra Milo.
1. Place all ingredients into blender jug.
2. Press the ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
Fruity Fantasy
Serves 2
180ml fresh orange juice
90ml pineapple juice
1 punnet strawberries
slice honeydew melon
slice rockmelon
Classic Milkshake
Serves 2
250ml milk
2 scoops ice cream – any flavour
2 tablespoons topping – any flavour
8 small ice cubes
1. Place all ingredients into blender jug.
2. Press the ‘MILK SHAKE’ button.
3. Pour into 2 glasses.
1. Place all ingredients into blender jug.
2. Press the ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
Strawberry Milkshake
Serves 2
6 strawberries
2 cups milk
2 scoops strawberry ice cream
1. Place all ingredients into blender jug.
2. Press the ‘MILK SHAKE’ button.
3. Pour into 2 glasses.
17
Recipes – Drinks (continued)
Citrus Buzz
Serves 2 Raspberry Citrus Smoothie
Serves 2
60ml fresh lime juice
4 dashes Angostura bitters
8 small ice cubes
lemonade
1 cup raspberry yogurt
1 cup frozen yogurt
1 cup orange juice
1 cup frozen raspberries
1. Place all ingredients except for lemonade
into blender jug.
1. Place all ingredients into blender jug.
2. Press ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
2. Press the ‘SMOOTHIE’ button.
3. Pour into 2 glasses, top with lemonade.
Peach Smoothie
Serves 2
Iced Coffee
Serves 2
400g can peaches in natural juice, drained
1
2 tablespoons instant coffee dissolved in
2 tablespoons boiling water
2 cups milk
/
cup plain yogurt
4
2 teaspoons honey
1 scoop vanilla ice-cream
1 cup milk
2 scoops vanilla ice cream
whipped cream to serve
1. Place all ingredients into blender jug.
2. Press ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
1. Place all ingredients except for cream into
blender jug.
2. Press the ‘MILK SHAKE’ button.
3. Pour into 2 large glasses, top with
whipped cream and dust with chocolate.
Mango Papaya Smoothie
Serves 2
1 mango, peeled, pitted, and chopped
1
/
small papaya, peeled, seeded, and chopped
2
Frosty Fruity Smoothie
Serves 2
1 cup plain yogurt
1 banana
1 tablespoon fresh lime juice
1 tablespoon honey
1 cup tropical juice
1
/
cup milk
2
3 ice cubes
1. Place all ingredients into blender jug.
2. Press ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
1. Place all ingredients into blender jug.
2. Press ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
18
Recipes – Thick Shakes
Tips for great Thick shakes
Berry Yogurt Thick shake
Serves 2
• Don’t use hard ice cream straight from the
freezer
• Leave ice cream out for about 5 minutes
before blending; this time may vary
270g frozen berry yogurt
1
/
cup frozen mixed berries
4
1
/
cup milk
2
depending on how cold your freezer is.
• Ice creams with a higher cream content
may need a little extra milk.
• Always put ice cream in the blender jug in
small pieces, never in large chunks as this
may prevent the blender from blending in
the allotted time.
1. Place all ingredients into blender jug.
2. Press the ‘THICK SHAKE’ button.
3. Pour into 2 glasses.
Tim Tam Thick shake
Serves 2
4 Arnott’s Original Tim Tams, roughly
chopped
Classic thick shake
Serves 2
270g vanilla ice-cream
100ml milk
270g chocolate ice cream
1
/
cup milk
3
2 Tim Tam Fingers, to garnish
1. Place all ingredients into blender jug.
2. Press the ‘THICK SHAKE’ button.
3. Pour into 2 glasses.
1. Place ingredients into blender jug.
2. Press the ‘THICK SHAKE’ button.
3. Pour into 2 glasses, garnish with Tim Tam
Fingers.
19
Recipes – Cocktails
Sugar Syrup is an essential ingredient to
making great cocktails. Use equal parts of
white sugar and water and bring to the boil
in a small saucepan until the sugar has
dissolved. Cool and store in the refrigerator.
Pina Colada
Serves 2
90ml Bacardi rum
120ml pineapple juice
60ml coconut cream
30ml Malibu
Frozen Lime Margarita
Serves 2
30ml sugar syrup
60ml tequila
14 standard size ice cubes
30ml fresh lime juice
60ml Cointreau or triple sec
30ml sugar syrup
1. Combine all ingredients in blender.
2. Press the ‘COCKTAIL’ button.
3. Pour into 2 cocktail glasses.
14 standard size ice cubes
Splice
Serves 2
1. Combine all ingredients in blender.
2. Press the ‘COCKTAIL’ button.
3. Pour into 2 cocktail glasses.
60ml Midori
60ml Malibu
120ml pineapple juice
80ml cream
Strawberry Daiquiri
Serves 2
90ml Bacardi rum
14 standard size ice cubes
60ml fresh lime juice
60ml sugar syrup
1. Combine all ingredients in blender.
2. Press the ‘COCKTAIL’ button.
3. Pour into 2 cocktail glasses.
6 strawberries, quartered
14 standard size ice cubes
1. Combine all ingredients in blender.
2. Press the ‘COCKTAIL’ button.
3. Pour into 2 cocktail glasses.
20
Recipes – Cocktails (continued)
Mocha Madness
Serves 2
Frozen Cosmopolitan
Serves 2
30ml espresso coffee
60ml Baileys
20ml citron vodka
40ml vodka
60ml vodka
60ml Cointreau
1 scoop chocolate ice cream
14 standard ice cubes
120ml cranberry juice
1 teaspoon lime juice
8 standard size ice cubes
1. Combine all ingredients in blender.
2. Press the ‘COCKTAIL’ button.
3. Pour into 2 cocktail glasses.
1. Combine all ingredients in blender.
2. Press the ‘COCKTAIL’ button.
3. Pour into 2 cocktail glasses.
Eggnog
Serves 2
30ml sugar syrup
60ml brandy
60ml dark rum
2 eggs
8 standard size ice cubes
Milk
1. Combine all ingredients except milk in
blender.
2. Press the ‘COCKTAIL’ button.
3. Pour into 2 cocktail glasses then top up
glasses with milk.
21
Notes
Notes
‘Sunbeam’ is a registered trademark of Sunbeam
Corporation. ‘MultiBlender’ is a trademark of Sunbeam
Corporation.
Made in China. Due to minor changes in design or
otherwise, the product may differ from the one shown
in this leaflet. Backed by Sunbeam‘s 12 Month
Replacement Guarantee and National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2003.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
Sunbeam Corporation is a division of GUD Holdings Ltd.
For more information or advice on this or any other
contact the Sunbeam Consumer Service Line.
Australia 1800 025 059
New Zealand (09) 912 0747.
Consumer Hotline
Australia
1800 025 059
New Zealand
(09) 912 0747
is a registered Trademark of Sunbeam
Corporation Limited. ACN 000 006 771.
© Sunbeam Corporation Limited 2003.
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