Sunbeam Fusion PB4200 Instruction Booklet

Download

Please read these instructions carefully and retain for future reference.

Fusion

450 watt plastic benchtop blender with detachable blade system

Instruction Booklet

PB4200

Sunbeam’s Safety Precautions 1 Features of your Sunbeam Fusion 2 The Control Dial 4 Before using your Sunbeam Fusion 4 Using your Sunbeam Fusion 5 Feature Uses of the Blender 6 A Guide to your Sunbeam Fusion 7 Handy Blending Hints 8 Care and Cleaning 9 Recipes

Soups 10 Dips/Starters/Pastes 12 Light Snacks 15 Desserts 16 Drinks 18 Thick Shakes 19 Cocktails 20

Contents

Sunbeam are very safety conscious when designing and manufacturing consumer products, but it is essential that the product user also exercise care when using an electrical appliance. Listed below are precautions which are essential for the safe use of an electrical appliance:

• Read carefully and save all the instructions provided with an appliance.

• Always turn the power off at the power outlet before you insert or remove a plug. Remove by grasping the plug - do not pull on the cord.

• Turn the power off and remove the plug when the appliance is not in use and before cleaning.

• Do not use your appliance with an extension cord unless this cord has been checked and tested by a qualified technician or service person.

• Always use your appliance from a power outlet of the voltage (A.C. only) marked on the appliance.

• Close supervision is necessary when your appliance is being used near children or infirm persons.

• Never leave an appliance unattended while in use.

• Young children should be supervised to ensure that they do not play with the 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.

• For safety reasons and to avoid maintenance by unskilled persons, some appliances are ‘sealed’ using tamperproof screws. Such appliances should always be returned to the nearest Sunbeam Appointed Service Centre for adjustment or repair if required.

• Do not operate any electrical appliance with a damaged cord or after the appliance has been dropped or damaged in any manner. If damage is suspected, return the appliance to the nearest Sunbeam Appointed Service Centre for examination, repair or adjustment.

• For additional protection, Sunbeam recommend the use of a residual current device (RCD) with a tripping current not exceeding 30mA in the electrical circuit supplying power to your appliances.

• Do not immerse the appliance in water or any other liquid unless recommended.

If you have any concerns regarding the performance and use of your appliance, please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.

Ensure the above safety precautions are understood.

Sunbeam’s Safety Precautions

SAFETY PRECAUTIONS FOR YOUR SUNBEAM FUSION BENCHTOP BLENDER.

• Ensure fingers are kept well away from the blades when in use.

• Always operate on a flat level surface.

• Ensure the control dial is in the off “O” position before plugging into the power outlet.

• Do not operate for more than 1

minutes at a

time.

1.5 litre blender jug

Large capacity 1.5 litre plastic, shatter – resistant jug is ideal for blending large quantities of food and liquids. As the jug is transparent you can observe the food as it is being blended, to ensure perfect results everytime.

Serrated stainless steel blades

These durable blades crush through ice cubes, produce the smoothest purees and blend the healthiest frappés.

Cord storage facility

The wraparound cord feature is ideal for storing unwanted cord.

Features of your Sunbeam Fusion

Locking lid with pouring hole

To ensure safety when in use, the lid locks into place and the measuring cup can be removed for adding ingredients during blending.

Detachable blade system

The blade assembly unscrews from the blender jug for convenience and thorough cleaning.

Speed control

Two blending speeds plus ‘Pulse’ function to achieve extra bursts of power for those tougher blending tasks.

Non-slip feet

Keep the blender secure on the bench top during use.

The Control Dial

Before using your Sunbeam Fusion

Figure 1

Speed 1

• Whipping cream

• Puree vegetables & fruit

• Cake batters

• Creaming butter & sugar

• Sauces

Pulse

• Breadcrumbs

• Biscuits

• Finely ground nuts

• Chocolate

• Self cleaning the unit

Speed 2

• Milkshakes

• Smoothies with fruit

• Soups

• Raw vegetables

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.

To assemble the Fusion (See Figure 1)

1.Place the silicone rubber seal ① over the blade assembly ②, as shown opposite.

2.Position the blade assembly ② into the base of the blender jug ➂. Ensure that the blade assembly is firmly in place by turning it clockwise as indicated by the arrow.

3.Plug the power cord into a 230-240 volt power outlet and turn the power ‘ON’.

Note: Do not attempt to remove the stainless steel blades from the blade assembly.

②

➂

①

1.Place the blender jug on the motor base. The jug can be placed on the motor base in 4 different positions, each being at 90° degree angles, see figure 2.

2.Place ingredients into the jug. Do not exceed the maximum indicated

level - 1.5 litres.

3.Place the measuring cup into the lid, see figure 3a. Rotate the cup either clockwise or anti-clockwise, this will lock the cup into the lid, see figure 3b.

4.Place the lid with the measuring cup onto the blender jug. Holding the measuring cup, rotate the cup clockwise until you are unable to turn it any further, see figure 4, the lid is now locked in place.

5.Using the control dial, select the desired blending speed, 1, 2 or PULSE.

Settings 1 and 2 will provide continuous blending until the dial is turned to the OFF position.

Further ingredients can also be added whilst blending by removing the measuring cup and pouring ingredients through the hole in the lid.

6.After you have completed blending, turn the dial to the ‘0’ position.

Note: When removing the blade assembly from the jug you may need to slightly tilt the blade so that it slides out easily. You shouldn’t be forcing the blades out of the jug, as this will ultimately damage the blades.

Using your Sunbeam Fusion

Figure 2

Figure 3a

Figure 3b

Figure 4

Crushing Ice

Simply add ice to the blender and a small quantity of water, which will aid in the crushing process. Then with the control dial select the ‘Pulse’ function and hold for 1-2 seconds then return the dial to the ‘OFF’ position. Continue this process and in seconds your ice is fluffy and snow flake-like.

Pulse setting

The pulse function provides short bursts of power, so that you can prepare breadcrumbs, grind chocolate, finely grind nuts and biscuits.

You can also use the Pulse function for cleaning the blender. Simply pour in some warm water and a small amount of detergent, then turn the control dial to the ‘Pulse’ function for 1-2 seconds. Repeat 3-4 times. The unit will clean itself, without you having to handle the sharp blades. Rinse and dry, being careful as the blades are sharp.

Feature Uses of the Blender

Processing Task Food Suggested Setting Suggested Processing Procedure Aerating Milkshakes, 2 Use chilled milk. Blend until desired

Smoothies consistency is achieved.

Chopping Nuts, Chocolate, PULSE Process

cup at a time, to ensure

Garlic or Herbs evenly sized pieces.

Crumbing Bread Crumbs PULSE & 2 Tear bread roughly. Process until

desired consistency.

Biscuit Crumbs 2 Break into pieces and process

until crumbed.

Crushing Ice PULSE Add

cup of water. Use the PULSE button 3-4 times in succession for crushed ice.

Emulsifying Salad Dressing 1 Blend until well combined. Oil may

be added to the mixture during processing through the pouring hole in the lid.

Mixing Batters, Cakes 1 Process ingredients until just combined.

DO NOT OVERPROCESS.

Pureeing Soups, 2 Blend until smooth.

Vegetables,

Fruits

A Guide to your Sunbeam Fusion

• Nothing can beat a blender for making smooth purees and sauces or for whipping up frothy drinks - from healthy breakfast shakes to frozen daiquiris.

• Use your blender for chopping small amounts of food like nuts, bread crumbs and whole spices.

• 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.

• When crushing ice, add

cup of water, as this will aid in the ice crushing process. Continue pulsing until the ice is completely crushed and it has a snow flake texture.

• 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 measuring cup and add as necessary.

• Never fill above the maximum level indicator.

• 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.

• When pureeing fruits or vegetables, cooked or raw , cut into small pieces to facilitate blending.

• When making bread crumbs, use 2 to 3 day old bread, leaving crusts on to minimise the possibility of clumping. If only fresh bread is available, dry it out for a few minutes in a low oven.

• When blending a variety of ingredients together, blend the liquids first, then add dry ingredients.

• Always ensure stones are removed from fruits 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 on the blades making it very difficult to clean. If you can’t clean the blender straight away, pour some warm water in it and allow to soak.

• Do not process hot liquids in your blender. Allow to cool before processing.

• Always ventilate the blender jug when pureéing warm ingredients. This is achieved by lifting the measuring cup out of the lid.

Handy Blending Hints

Quick cleaning method

Half fill the blender with warm water and a small amount of detergent. Turn the control dial to the ‘Pulse’ function and hold for 1-2 seconds. Repeat 3-4 times. Then remove the jug and rinse it under running water.

For thorough cleaning

Remove the measuring cup from the lid. With the measuring cup inhand, position the slots on the measuring cup onto the bottom of the blade assembly (the underside of the blender jug), see figure 5.

Grasp the measuring cup and firmly turn it in an anti-clockwise direction, see figure 6. Continue to turn and unscrew the blade assembly until it comes away from the blender jug.

Remove the rubber seal from the blade assembly. Wash the blender lid, measuring cup, rubber seal, blade assembly and blender jug in warm soapy water.

Caution: Take care when cleaning the blades, as they are extremely sharp.

To clean the motor base

Use a damp, soft sponge with mild detergent and wipe over the motor base.

Note: Never immerse the motor base in water. Note: Do not place any parts of the blender

in a dishwasher.

Care and Cleaning

Figure 5

Figure 6

Potato and Leek Soup

1 tablespoon olive oil 2 small rashers bacon, chopped 3 medium leeks, sliced thinly 1 kg potatoes, peeled and chopped roughly 2 liters chicken or vegetable stock Freshly ground black pepper

cup grated Parmesan

1. Heat oil in a large saucepan; add bacon and cook, stirring occasionally, until crisp. Remove from pan.

2. Add leeks to 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.

3. Remove from heat; cool. Place half of the soup mixture into the blender jug and process on HIGH for 40 seconds. Pour back in with remainder of soup.

4. Add cooked bacon to soup and reheat until soup is hot. Season to taste with freshly ground pepper.

5. Serve soup topped with parmesan cheese.

Mexican style Tomato Soup Serves 4

1 tablespoon olive oil 2 onions, chopped 2 cloves garlic, crushed 2 teaspoons cumin powder 1 teaspoon chilli powder 3 x 400g can chopped tomatoes 500ml water 1 teaspoon brown sugar 1 tablespoon vinegar 2 x 400g cans red kidney beans, rinsed, drained 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.

2. Stir through the sugar, vinegar and beans; allow to cool.

3. Blend the soup in two batches on HIGH for 30 seconds or until smooth.

4. Return soup to saucepan to heat through; serve with sour cream and warm flour tortillas.

Recipes – Soups

Roast Pumpkin Soup Serves 6

1.5 kg pumpkin 2 tablespoons olive oil Sea salt & freshly ground black pepper 20g butter 1 onion, chopped 1 litre chicken stock

cup cream or sour cream to serve (optional)

1. 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.

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.

5. Place half of the soup mixture in blender and blend on ’HIGH’ for 35 seconds. Repeat with remaining soup.

6. Reheat until soup is hot. Serve with cream and extra ground pepper if desired.

Recipes – Soups (continued)

Hummus Serves 4

420g can chickpeas, rinsed, and drained 2 tablespoons tahini

cup lemon juice

cup water

cup olive oil

1 clove garlic, crushed

teaspoon ground cumin

teaspoon salt

1. Combine all ingredients in blender jug.

2. Blend on ‘HIGH’ for 40 seconds.

3. Transfer mixture into a bowl and refrigerate for 1-2 hours before serving.

Serving suggestions: Serve hummus with toasted pita crisps; simply cut pita bread into triangles, brush with olive oil and season with a little salt and cumin seeds. Bake in oven at 200°c for about 5 minutes or until crisp.

Guacamole

2 ripe avocados, peeled, seeds removed 1 clove garlic 1 tablespoon lemon juice dash Tabasco sauce 1 jalepeno chilli, sliced

cup fresh coriander leaves

1 tomato, chopped

1. Place all ingredients except tomato in the blender jug. Blend on ‘HIGH’ for 40 seconds or until smooth.

2. Transfer mixture to a bowl and stir through tomato.

3. Refrigerate for 1 hour before serving.

Serve with corn chips and salsa

Recipes – Dips/Starters/Pastes

Pesto Serves 4

125g fresh basil leaves 3 cloves garlic 2 teaspoons lemon juice sea salt freshly ground black pepper 1 cup extra virgin olive oil

cup pine nuts, roasted

60g pecorino or parmesan, grated

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.

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.

Whole Egg Mayonnaise Approx. 1

cups

1 egg 1 tablespoon lemon juice 2 teaspoons Dijon mustard pinch sea salt 1 cup vegetable oil

1. Place egg, juice, mustard and salt in the blender jug. Blend on ‘LOW’ for 10 seconds or until combined.

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.

3. Keeps in the refrigerator for 1 week.

Recipes – Dips/Starters/Pastes (continued)

Blue Cheese Dip Approx. 1 cup

150g creamy blue cheese 300g sour cream 2 green onions, roughly chopped 2 tablespoons milk freshly ground black pepper

1. Place all ingredients into blender jug.

2. Blend on ‘HIGH’ for 40 seconds or until smooth.

3. Chill for 1 hour before serving. Serve with crackers and carrot sticks.

Herbed Mushroom Pate Approx. 1

cups

50g butter or margarine 1 onion, roughly chopped 300g mushrooms, sliced 200g cream cheese, cubed 1 tablespoon freshly chopped chives salt and freshly ground black pepper to taste

1. Heat butter in a frying pan over a medium heat. Cook onion and mushrooms until soft; cool.

2. Place mushroom mixture into blender jug with remaining ingredients. Blend on ‘HIGH’ for 20 seconds or until smooth.

3. Pour into serving bowl and refrigerate for at least 2 hours before serving.

4. Serve with Melba toasts.

Recipes – Dips/Starters/Pastes (continued)

Quiche Lorraine Serves 6-8

cup packaged breadcrumbs 6 bacon rashers, rind removed, roughly chopped 1 small onion, chopped finely 1

cups grated tasty cheese 4 eggs 1 cup milk

cup cream

cup self raising flour

pepper to taste

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.

2. Cook bacon in a frying pan until tender, remove from pan and drain on absorbent paper; cool.

3. In a large bowl combine the bacon, onion and cheese.

4. Place all the remaining ingredients in the blender jug. Blend on ‘HIGH’ for 40 seconds.

5. Place the bacon mixture into the prepared quiche dish and pour the egg mixture over the top.

6. Bake in oven for about 50 minutes or until cooked. Allow quiche to stand for 10 minutes before cutting.

Recipes – Light Snacks

Baked Lemon Cheesecake Serves 10

250g plain biscuit crumbs 2 teaspoons nutmeg 125g melted butter 250ml thickened cream 3 eggs

cup caster sugar 2 teaspoon grated lemon rind 2 tablespoons lemon juice 500g cream cheese, room temperature, cubed

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 refrigerate for 30 minutes.

2. Place cream, eggs, sugar, rind, juice and

half of the cream cheese in blender. Blend on HIGH for 30 seconds. With the motor still running, remove the measuring cup from the lid and drop in the remaining cubes of cream cheese one at a time, until the mixture is smooth (this will take approximately 40 seconds. Pour filling into crust and bake in oven at 160°c for approximately 50 minutes or until firm. Cool in oven with door ajar. Refrigerate for several hours before serving.

Banana Cake with Cream Cheese Frosting

2 eggs 180g butter, room temperature, chopped

cup buttermilk

cups raw sugar 1 teaspoon white vinegar 1 teaspoon vanilla essence 1

cups very ripe mashed banana 2

cups self raising flour

teaspoon salt

1 teaspoon cinnamon

teaspoon nutmeg

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.

4. Blend on ‘HIGH’ for 35 seconds. (Mixture

will separate at this stage but will come back together when mixed with dry ingredients).

5. Pour the banana mixture into the dry

ingredients and mix with a wooden spoon or whisk until combined.

6. Pour mixture into prepared tin and bake

for about 40 minutes or until cooked when tested with a skewer.

7. Allow cake to cool in pan for 5 minutes

before transferring to a wire rack to cool.

8. Ice with cream cheese frosting, recipe

over page.

Recipes – Desserts

Cream Cheese Frosting

250g softened cream cheese

cup butter 1 teaspoon vanilla 3 cups icing sugar mixture

cup passionfruit pulp

Combine cream cheese, butter and vanilla in a small bowl. Using an electric mixer beat until smooth. Add the icing sugar mixture and beat until smooth. Reduce speed and add passionfruit. Spread over cooled cake.

Crepes with apple and sultana filling Crepes Serves 4-6

3 eggs 1 tablespoon vegetable oil 1

cups milk

cup plain flour

Filling

3 Granny Smith apples, peeled, cored and sliced 1

teaspoons cinnamon

tablespoons brown sugar

cup water

cup sultanas

1. Place all crepe ingredients into the

blender jug and blend on ‘LOW’ for 20 seconds or until combined. Strain into a jug and stand for 15 minutes.

2. Meanwhile, place all the filling ingredients

into a saucepan and cook until the apples are soft. Keep warm.

3. Heat a greased small saucepan or crepe pan. Pour about

cup 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. Serve crepes filled with apple mixture and cream or ice cream.

Honey Pikelets Makes 30

3 large eggs

cup honey 1 cup milk 1

cups self raising flour

pinch salt

1. Add all ingredients into the blender jug

and blend on ‘LOW’ for 30 seconds. Scrape down sides of blender and blend again on ‘LOW’ for a further 30 seconds.

2. Pour mixture into a jug and refrigerate for

30 minutes.

3. Place tablespoon amounts of mixture into

a lightly greased frying pan until golden on each side.

4. Serve with butter.

Recipes – Desserts (continued)

Classic Banana Smoothie Serves 2

2 cups skim milk 2 medium bananas, roughly chopped

cup low fat yogurt

1 tablespoon honey

teaspoon cinnamon

1. Place all ingredients into blender jug. Blend on HIGH for 40 seconds or until smooth.

2. Pour into 2 glasses.

Classic Milkshake Serves 2

250ml milk 2 scoops ice cream – any flavour 2 tablespoons topping – any flavour

1. Place all ingredients into blender jug.

2. Blend on ‘HIGH’ for 30 seconds or until smooth.

3. Pour into 2 glasses.

Fruity Fantasy Serves 2

180ml fresh orange juice 90ml pineapple juice 1 punnet strawberries slice honeydew melon slice rockmelon 8 small ice cubes

1. Place all ingredients into blender jug.

2. Blend on ‘HIGH’ for 30 seconds or until smooth.

3. Pour into 2 glasses.

Citrus Buzz Serves 2

60ml fresh lime juice 4 dashes Angostura bitters 8 small ice cubes lemonade

1. Place all ingredients except for lemonade into blender jug.

2. Blend on ‘HIGH’ for 30 seconds or until crushed.

3. Pour into 2 glasses, top with lemonade.

Iced Coffee Serves 2

2 tablespoons instant coffee dissolved in 2 tablespoons boiling water 2 cups milk 4 ice cubes or 2 scoops vanilla ice cream whipped cream to serve

1. Place all ingredients except for cream into blender jug.

2. Blend on ‘HIGH’ for 30 seconds or until smooth.

3. Pour into 2 large glasses, top with whipped cream and dust with chocolate.

Recipes – Drinks

Tips for great Thick shakes

• Don’t use hard ice cream straight from the freezer

• Leave ice cream out for about 5 minutes before blending; this time may vary 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.

Classic thick shake Serves 2

270g chocolate ice cream

cup milk

1. Place all ingredients into blender jug.

2. Blend on ‘HIGH’ for 40 seconds or until smooth.

3. Pour into 2 glasses.

Berry Yogurt Thick shake Serves 2

270g frozen berry yogurt

cup frozen mixed berries

cup milk

1. Place all ingredients into blender jug.

2. Blend on ‘HIGH’ for 40 seconds or until smooth.

3. Pour into 2 glasses.

Recipes – Thick Shakes

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.

Frozen Lime Margarita Serves 2

60ml tequila 30ml fresh lime juice 60 ml Cointreau or triple sec 30ml sugar syrup 14 smal ice cubes

1. Combine all ingredients in blender.

2. Blend on ‘HIGH’ for 40 seconds or until smooth.

3. Pour into 2 cocktail glasses.

Strawberry Daiquiri Serves 2

90ml Bacardi rum 60ml fresh lime juice 60ml sugar syrup 6 strawberries, quartered 14 small ice cubes

1. Combine all ingredients in blender.

2. Blend on ‘HIGH’ for 40 seconds or until smooth.

3. Pour into 2 cocktail glasses.

Pina Colada Serves 2

90ml Bacardi rum 120ml pineapple juice 60ml coconut cream 30ml Malibu 30ml sugar syrup 14 small ice cubes

1. Combine all ingredients in blender.

2. Blend on ‘HIGH’ for 40 seconds or until smooth.

3. Pour into 2 cocktail glasses.

Splice Serves 2

60ml Midori 60ml Malibu 120ml pineapple juice 80ml cream 14 small ice cubes

1. Combine all ingredients in blender.

2. Blend on ‘HIGH’ for 40 seconds or until smooth.

3. Pour into 2 cocktail glasses.

Recipes – Cocktails

Mocha Madness Serves 2

30ml espresso coffee 60ml Baileys 60ml vodka 1 scoop chocolate ice cream 14 small ice cubes

1. Combine all ingredients in blender.

2. Blend on ‘HIGH’ for 40 seconds or until smooth.

3. Pour into 2 cocktail glasses.

Eggnog Serves 2

30ml sugar syrup 60ml brandy 60ml dark rum 2 eggs 8 small ice cubes Milk

1. Combine all ingredients except milk in blender.

2. Blend on ‘HIGH’ for 40 seconds or until smooth.

3. Pour into 2 cocktail glasses then top up glasses with milk.

Frozen Cosmopolitan Serves 2

20ml citron vodka 40ml vodka 60ml Cointreau 120ml cranberry juice 1 teaspoon lime juice 8 small ice cubes

1. Combine all ingredients in blender.

2. Blend on ‘HIGH’ for 40 seconds or until smooth.

3. Pour into 2 cocktail glasses.

Recipes – Cocktails (continued)

‘Sunbeam’, and ‘Fusion’ are registered trademarks of Sunbeam Corporation. Made in China. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. Backed by Sunbeam‘s 12 Month Replacement Guarantee and National Service Network.

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

Sunbeam appliance, visit www.sunbeam.com.au or 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 www.sunbeam.com.au

is a registered Trademark of Sunbeam Corporation Limited. ACN 000 006 771.

Sunbeam Fusion PB4200 Instruction Booklet

Specifications and Main Features

Frequently Asked Questions

User Manual