MultiProcessor™
Compact Duo
Food Processor with Blender
Instruction Booklet
LC6000
Please read these instructions carefully
and retain for future reference.
Contents
Sunbeam’s Safety Precautions 3
Features of your Food Processor 4
Features of your Blender 6
Attachments for your Food Processor 8
Using your Food Processor 10
Before using your Blender 11
Using your Blender 12
Storing your Food Processor 13
Handy hints for using your Food Processor 14
Handy hints for using your Blender 15
A guide to your Food Processor 16
Care and cleaning of your Food Processor
and Blender 18
Recipes 19
Important instructions – retain for
future use.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR SUNBEAM
FOOD PROCESSOR.
• Always use extreme care when handling
processing blades and cutting discs. These are
extremely sharp and may cause injury if handled
incorrectly. Always store processing blades
and cutting discs in their respective covers or
processing containers.
• Unplug from power outlet before cleaning.
• Switch off the appliance and disconnect
from supply before changing accessories or
approaching parts that move in use.
• Always fit the safety cover before using the food
processor.
Sunbeam is 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.
• 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.
• 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.
• Do not put hot liquids into the food processor
bowl. Cool to room temperature before processing.
• Avoid contacting moving parts at all times.
• Place the processor bowl onto the base of the
processor before fitting any attachments.
• All blades and attachments should be removed
with care before cleaning.
• Do not over fill the processor.
• Always remove the blade before emptying the
processor bowl of its contents.
• When mixing a heavy load, ie. a ‘1.5kg dough’
do not operate food processor for more than 38
seconds at a time. This does not apply for any of
the recipes detailed in this booklet.
• 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.
• 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.
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.
3
Features of your Food Processor
Processing bowl cover
The processing bowl cover activates
the automatic safety system. The
MultiProcessor™ Compact will not operate
unless the cover is correctly positioned on
the processing bowl and locked into place.
Processing bowl
The processing bowl has a capacity of
2 Litres for liquids and 1 kilogram
for solids. The bowl locks into place on the
motor base and is designed to encourage
even, efficient processing.
1000W motor
The base houses a powerful 1000W motor, to
provide great processing results every time.
Non-slip feet
Non-slip feet keep the food processor secure
on the bench top during use.
Cord storage facility
Convenient storage of the cord is on the
backside of the motor base.
4
Two food pushers
The two food pushers guide food down evenly
into the feed tube and can also be used to
close the chute while processing to prevent
food from escaping through the feed tube.
Small food pusher
The small food pusher is ideal for thin or
narrow foods.
Wide Chute
The wide feed chute makes processing
ingredients easy. Use the chute to guide
ingredients down into the selected blades.
With a wider chute, vegetables do not need to
be cut into small pieces to fit in the chute.
Spindle
The spindle drives all the food processing
attachments. The spindle must be in place to
operate the food processor.
Pulse
The pulse provides short bursts of power
and allows ingredients to be chopped whilst
maintaining the integrity of the food.
Two speed control
The large speed dial with two speeds, makes it
easy to select your desired setting.
5
Features of your Blender
Ingredient cup
Handy 50ml ingredient cup. Also acts as a
device to unscrew the blade assembly from
the base of the jug.
Flexible lid with pouring hole
To provide the necessary safety, the lid seals
tightly to the glass jug and features a pouring
hole in the centre, that allows you to add
ingredients during the blending process.
1.5 litre glass jug
The sizeable 1.5 litre glass jug features
specially designed internal ribs to cycle
ingredients back into the blade system for
superior results.
The jug features an easy to pour lip and is
marked in both cups and litres (l) for ease
of use.
Note: Do not blend hot ingredients.
6
Serrated blade assembly
Specially designed for extra durability, the
heavy-duty, serrated stainless steel blade
with a six-blade construction, crushes ice
cubes, produces a smooth consistency when
pureeing and combines ingredients perfectly
for a smoothie.
Detachable blade system assembly
The detachable blade assembly unit unscrews
from the glass blending jug for convenient
and thorough cleaning.
7
Attachments of your
Food Processor
Slicing blades
The stainless steel blades are inserted into the
disc holder for use. The slicing blade is ideal
for slicing a variety of fruits and vegetables.
The shredding blade is ideal for a variety of
fruits and vegetables, along with chocolate,
ginger and garlic. The julienne blade is
perfect for chunky potato fries.
Slicing blade
Shredding blade
Blade holding disc
The blade holding disc houses the various
processing attachments – slicing and
shredding.
Processing blade
The stainless steel processing blade is
contoured to fit the shape of the processing
bowl to provide the most efficient chopping
and/or mixing action.
Julienne blade
8
Please ensure that the processing blade
protective cover is placed on the processing
blade when not in use.
The processing blade can be used to chop
raw meats to mince, chocolate to crumbs and
nuts to paste.
Attachments of your Food Processor continued
Heading
Dough blade
The dough blade is contoured for fast,
efficient processing. It is ideal for mixing
doughs, heavy cake mixes and batters.
Whisk
The whisk attachment is ideal for whisking
egg whites and creams.
Spindle
The spindle drives all the food processing
attachments. The spindle must be in place to
operate the food processor.
9
Heading
Using your Food Processor
Before using your MultiProcessor™ Compact
• Wash the processing bowl, cover and all
attachments in warm water using a mild
detergent. Dry each part thoroughly before
use.
• Before you assemble the food processor,
ensure that the power cord is unplugged.
• Place the motor base facing you on a dry,
level surface.
• Position the processing bowl on the motor
base, with the processing cover off, over
the drive shaft. The handle of the bowl
needs to be facing you. Turn the processing
bowl counter-clockwise to lock into
position.
Important: If the processing bowl and
cover are not correctly assembled, the
MultiProcessor™ Compact will not operate.
Using your MultiProcessor™ Compact
• Plug the power cord into a 230-240V AC
power outlet and turn power ‘ON’.
• Using the control dial, select the desired
processing speed.
The pulse function remains as long as the
Pulse button is pressed down.
The two speeds on the speed dial, will
provide continuous processing until the
control dial is returned to the ‘OFF” position.
Further ingredients can also be added whilst
• Insert the spindle into the food processor
bowl by placing the shaft in the centre of
the bowl. Rotate until the spindle falls
into place.
• Place the processing bowl cover onto the
processing bowl, by aligning the icon
marked on the handle, with the icon
(include arrow down) on the bowl cover.
Rotate the lid to lock.
10
processing by pouring through the feed tube
once the food pusher has been removed.
After you have completed processing, turn
the control dial to the ‘OFF’ position.
Note: For maximum control when using your
food processor, load the feed tube before
turning on your food processor. Always use
the food pusher for more evenly processed
foods and never use your fingers.
Important: When mixing a heavy load i.e
1.5kg dough, do not operate the food
processor for more than 38 secs at a time.
1
Before using your Blender
1
1
Important: Always ensure your blender is
unplugged from the power outlet before
fitting or removing the blade assembly.
Always handle the blade assembly with
caution, as the blades are extremely sharp.
Before using your blender, we recommend
removing the six-blade system for thorough
cleaning.
To remove the six blade system in the glass jug
Unscrew the blade system from the jug, using
the inner measuring cup from the lid and
turning anti-clockwise (refer Fig. 1). Remove
the silicone rubber seal from the blade
assembly. Wash the lid, jug, silicone rubber
seal and the blade assembly in warm soapy
water.
Note: When removing the blade assembly
from the jug you may need to slightly tilt the
blade so that it slides out easily.
To re-assemble the six-blade system in the glass
jug (refer Fig.2)
1. Place the silicone rubber seal 1 over the
blade assembly, as shown opposite.
2. Position the blade assembly into the
base of the blender jug
the blade assembly is firmly in place by
turning it clockwise as indicated by the
arrow.
Note: Do not remove the stainless steel blades
from the blade assembly.
Note: The blender jug will leak if the
six-blade
system is not assembled correctly.
. Ensure that
2
Figure 1
2
Figure 2
11
Using your Blender
1. Place the blender jug onto the motor base.
Note: Do not switch on the Blender without
the lid in position.
2. Place ingredients into the glass jug. Do not
exceed the maximum indicated level – 1.5
litres.
3. Position the lid with ingredient cup onto
the blender jug. Ensure the lid is firmly in
place.
4. Using the control dial, select the desired
blending speed 1, 2 or PULSE.
Note: Although the lid fits firmly to the
glass jug, we advise when blending liquid
ingredients, to place your hand on the lid
as you initially select the blending speed/
function. As the powerful 1,000 watt motor
could cause the liquid to surge up causing
leakage. Once you have started blending you
can remove your hand.
Note: Do not operate for more than 2 minutes
at a time.
Further ingredients can also be added whilst
blending by removing the ingredient cup and
pouring ingredients through the hole in the
lid.
5. After you have completed blending, turn
the control dial to the ‘off’ position.
Note: Do not blend hot ingredients.
12
Storing your Food Processor
Store the MultiProcessor™ Compact on your
benchtop or within a kitchen cupboard.
The motor base should be stored on a clean
flat surface with the processing bowl in
position. All of the attachments can be stored
within the processing bowl.
Place the processing blade (with protective
cover) in position over the spindle then place
in the sliding blades, the whisk and dough
blade. Place the disk holder on top of the
spindle and lock into place the processing
cover.
The two food pushers can be positioned in
the feed chute.
The power cord can be stored within the cord
storage at the back of the motor base.
13
Heading
Handy hints for using your
Food Processor
Chopping
For the best, most consistent results, you
should try to process pieces of food that are
approximately equal in size. When you break,
cut or tear food into uniform pieces before
processing, the finished results will be more
uniform.
More consistent processing results are
achieved if the processing bowl is not
overloaded.
Mincing
Pre-cut meat into cubes approximately 2cm
square.
Vegetables
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.
Adding ingredients
When various recipes require dry ingredients
such as flour, add them directly into the
processing bowl before processing. There is
no need to sift ingredients when using your
MultiProcessor
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 bowl sides with a spatula.
Using the Feed Tube
The most important factor for successful
slicing and shredding is the way in which the
food is packed into the feed tube.
14
™
Compact. Liquid ingredients
Slicing, shredding and grating
Cut all ingredients to a size that fits
comfortably into the feed tube. Pack the
feed tube and, while holding food steady
and upright with the food pusher, press
down evenly until all ingredients are sliced
or shredded. The more firmly you push,
the thicker the slices or shreds. Do not use
excessive force or you may damage the food
processor.
Note: Never use fingers to push food down
the feed tube. Always use the food pusher.
For best results when slicing
The feed tube should always be packed firmly
to allow each piece of food to support the
others. There will always be a small portion
of food left unprocessed between the food
pusher and the blade.
For best results when shredding and grating
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.
Disassembly
When processing is completed, remove the
cover from the processing bowl first and
then remove the processing bowl with the
processing blade still in place.
To remove the processing bowl firstly unlock
the processing bowl cover by rotating it
in a clockwise direction until the cover is
unlocked.
Note: Always wait for the processing blade to
stop moving completely before removing the
bowl cover.
Warning: Use extreme caution, as blades are
sharp. Always handle the chopping blade by
its central plastic section.
Handy hints for using your Blender
• Nothing can beat a blender for making
smooth purees and sauces or for whipping
up frothy drinks - from healthy breakfast
shakes to frozen daiquiris.
• Use your blender for chopping small
amounts of food like nuts and bread
crumbs.
• Turn any oil-based salad dressing into a
creamy style dressing by blending it until
slightly thickened.
• A short pulse in the blender will rescue a
lumpy gravy, or an egg-based sauce that
has separated.
• Food items for blending should be cut into
cubes (approximately 2-3cm), this will
assist in achieving an even result.
• Ensure the lid is firmly and securely
placed on the jug. Do not operate the
blender without the lid on, if you wish to
add any additional ingredients remove the
ingredient cup and add as necessary.
• Never fill above the maximum level
indicator 1.5 litres.
• 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 fruit 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 heated oven.
• When blending a variety of ingredients
together, blend the liquids first, then add
dry ingredients.
• Always ensure stones are removed from
fruit and bones from meat as these can
damage the blades.
• To aid with cleaning fill jug with warm
water and set aside. This will prevent food
from drying to the blades.
• Don’t allow a used blender to sit for too
long as the food will dry onto the blades,
making it very difficult to clean. If you
can’t clean the blender straight away, pour
some warm water in it and allow to soak.
• Do not process hot/warm liquids in your
blender. Allow to cool to room temperature
before blending.
15
A guide to your Food Processor
Processing Attachment Food Product Max. Speed Notes
Task Qty. setting
Chopping Vegetables – onions 800g 1 Ensure onions are
peeled
Fruits (fresh or dried) 800g 1 Pick fruit and
vegetables that are
fresh and firm
A selection of 1 bunch 2 Wash herbs and dry
fresh herbs thoroughly
Nuts - i.e. whole 500g 2
peanuts/cashews/almonds
Chocolate – 400g 2
whole or buttons
Mincing Chicken fillets, 500g 2 Trim excess fat off meat
fish fillets (boned), and ensure all bones
red meat & bacon rashes are removed
Crumbing Biscuits, bread 125g 1 Break large biscuits
and crackers into smaller even pieces
before processing.
Process in batches
Pureeing Cooked vegetables 2 cups 1 May need to add water
during processing
Cooked fruits up to 1.75L 1
Mixing Cake mixtures , 800ml 1 Start on speed 1 to
batters, dips and combine ingredients,
flavoured butters then slowly increase
the speed for thorough
mixing
Emulsifying Mayonnaise, 1ltr PULSE Keep processing
oil based dressings or 1 while adding oil
Kneading Bread, pasta, 1.5kg PULSE
pizza doughs,
shortcrust and scones
16
A guide to your Food Processor continued
Processing Attachment Food Product Max. Speed Notes
Task Qty. setting
Slicing Vegetables 800g 1 Trim all vegetables and
(cucumber, zucchini wash before
carrot, capsicum) processing
Use speed 1 for soft fruit and vegetables
Fruits (apples 800g 1 Pick fruits and
tomatoes, limes) vegetables that are
the same size &
thickness
Use speed 2 for hard fruit and vegetables.
Shredding Chocolate 500g 1 Break chocolate into
(use block) 2 or 3 pieces to fit
into the feed tube
Fruits – i.e. apple 1kg 1
Vegetables – i.e. carrot 1kg 1
Julienne Vegetables 800g 1
Whisking egg whites, 1kg 2 Be careful not to over
cream and light batters beat egg whites
(carrot, zucchini)
17
Care and cleaning of your
Food Processor
When you have finished processing, unplug
your MultiProcessor
power outlet.
Wash all accessories, attachments and all
surfaces that have come into contact with
food in warm soapy water except for the
motor body. Clean the motor body by wiping
with a damp cloth.
Warning: Care must be taken when handling
the metal blades as these items are extremely
sharp.
™
Compact from the
Note: Always unplug the MultiProcessor
Compact before cleaning.
Dishwasher use
All plastic components deteriorate through
the prolonged use of a dishwasher for
cleaning.
™
Care and cleaning of your Blender
Quick cleaning method
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.
For thorough cleaning
Remove blade assembly as per instructions
on page 11. Wash the lid, ingredient cup.,
rubber seal, blade assembly and glass jug in
warm soapy water.
Caution: Take care when cleaning the blades
as they are extremely sharp.
Note: Do not clean any part of the blender in
the dishwasher.
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
or any other liquid.
18
Recipes
Pizza Dough
¹⁄³ cup warm milk
2 teaspoons yeast
1 teaspoon caster sugar
2 cups plain flour
2 teaspoons salt
1 egg
60g butter, melted
1. In a small bowl combine milk, yeast and
sugar. Allow to stand in a warm place until
mixture begins to foam.
2. Using the processing bowl fitted with
dough blade pulse flour, salt, egg and
butter.
3. Add yeast mixture to the bowl and continue
to pulse until a fine crumb has formed.
4. Place dough onto a floured surface and
knead gently until smooth.
5. Place dough into a greased bowl and cover.
Place in a warm area until doubled in size,
about 30-40 minutes.
6. Turn dough out of bowl and cut in half.
Roll into two 26cm circles.
Sweet Short Crust Pastry
125g butter, room temperature
2 cups plain flour
½ cup icing sugar
1 tablespoon iced water
2 egg yolks
1. Using the processing bowl fitted with the
dough blade pulse butter, flour, icing sugar,
water and egg yolks until a fine crumb.
2. Knead pastry until smooth then shape into
a disk. Wrap pastry in plastic wrap and
refrigerate for 30 minutes before use.
TIP: Depending on temperature, flour and
humidity you may need to add a bit more
water to the mixture.
19
Recipes continued
DIPS & Dressings
Hummus
Makes: 3 cups
2 400g cans chickpeas, drained, rinsed
1 clove garlic
¹⁄³ cup olive oil
1 tablespoon lemon juice
1 tablespoon tahini
¼ cup water
Salt and freshly ground black pepper, to taste
1. Using the universal ‘s’ blade process all
ingredients on speed 2, expect water, until
a smooth paste. Continue to process while
slowly adding water through chute. Season
to taste with salt and pepper.
2. Store in a clean, covered container in the
refrigerator for up to one week.
TIP: Add a teaspoon of your favourite ground
spice for a twist.
Spicy Capsicum and Cashew Nut Dip
Makes: 2 cups
450g jar roasted capsicums, drained, rinsed
100g parmesan cheese
2 long red chillies
1 clove garlic
2 cups roasted cashew nuts
¼ cup olive oil
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
1. Using the universal ‘s’ blade process all
ingredients on speed 2 until smooth.
Season to taste with salt and pepper.
2. Store in a clean, covered container in the
refrigerator for up to one week.
20
Recipes continued
Baked Cob Loaf Dip
Serves: 8-10
100g cheddar cheese
100g parmesan cheese
500g baby spinach
3 long green onions
2 cloves garlic
250g cream cheese, room temperature
1 cup sour cream
1 tablespoon lemon zest
1 loaf cob bread, hollowed out
Salt and freshly ground black pepper, to taste
Fresh vegetables, to serve
1. Preheat oven to 180°C.
2. Using the processing bowl fitted with the
grating blade grate cheddar and parmesan
cheese. Set aside.
3. Using the universal ‘s’ blade process on
speed 1 spinach, green onions and garlic
until a chunky paste. Add remaining
ingredients and process until well
combined. Season to taste with salt and
black pepper.
4. Pour dip into the cob hollowed out loaf.
Bake for 15-20 minutes or until the bread
is crisp and the dip is hot and bubbling.
Serve with fresh vegetables.
Roasted Garlic Aioli
Makes: 1½ cups
3 cloves garlic
2 egg yolks
2 tablespoons water
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 cup olive oil
Salt and pepper, to taste
1. Preheat oven to 200ºC. Wrap garlic in foil
and place in oven for 20 minutes or until
garlic is soft. Discard the skins.
2. Place egg yolks, garlic, vinegar, water, and
mustard in blender. Place the lid securely
onto the jug.
3. With motor operating on speed 2, remove
measuring cup and gradually add the oil in
a thin slow stream. Season to taste.
4. Store in a clean, covered container in the
refrigerator for up to one week.
21
Recipes continued
Thai Red Curry Paste
Makes: 2 cups
24 small dried red chillies
10 long red chillies, chopped
8 cloves garlic
6 kaffir lime leaves
2 lemon grass stalks, chopped
½ cup roasted peanuts, roasted
4 tablespoons fresh coriander, chopped
2 tablespoons grated galangal
2 tablespoons ground coriander
1 tablespoon caster sugar
1 teaspoon ground black pepper
2 teaspoons ground cumin
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon shrimp paste
Salt and pepper, to taste
1. Place dried chillies in a bowl and cover
with boiling water. Set aside for 10
minutes. Drain, remove seeds.
2. Place all ingredients in the blender. Place
the lid securely onto the jug.
3. Blend on speed 2 for 1 minute or until
ingredients form a chunky paste. Season to
paste.
4. Store in a clean, covered container in the
refrigerator for up to one week.
Serving suggestion: Toss with fresh pasta for a
quick and easy meal.
Caesar Salad Dressing
Makes: 1 cup
3 anchovy fillets
½ clove garlic
¼ cup grated parmesan cheese
2 tablespoons crème friache
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 teaspoon caster sugar
¾ cup olive oil
Salt and pepper, to taste
1. Place all ingredients in blender, omitting
the oil. Place the lid securely onto the jug.
2. Pulse for 20 seconds, or until ingredients
are well combined.
3. With motor operating, on speed 1 remove
measuring cup and gradually add the oil
in a thin slow stream. As mixture thickens,
increase speed gradually to 2, until all the
oil has been added.
4. Store in a clean, covered container in the
refrigerator for up to one week.
Serving suggestion: Great alternative to
mayonnaise in sandwiches.
22
Recipes continued
Indian Lentil Soup with Minted Yoghurt
Serves: 8 cups
2 tablespoons olive oil
2 carrots, peeled, chopped
2 celery stalks, chopped
2 onions, chopped
3 cloves garlic
500g dried red lentils, rinsed
1 tablespoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
10 cups salt reduced chicken stock
1 ½ cups plain Greek yoghurt
¼ cup freshly chopped mint
1 teaspoon lemon juice
½ teaspoon ground cumin
Salt and pepper, to taste
1. Heat oil in a large pot over medium heat.
Add carrots, celery, onion and garlic,
cooking until tender.
2. Add lentils, curry powder, coriander and
cumin, cooking until fragrant. Add stock
and bring to a simmer, lower heat and cook
for 1 hour or until lentils are softened.
Set aside and allow lentils to cool to room
temperature.
3. Once cooled, in batches blend on speed 2
until smooth. Season.
4. Place yoghurt, mint, lemon and cumin in
blender. Place the lid securely onto the
jug.
5. Blend on speed 1 until smooth. Season to
taste.
6. Bring to a simmer before serving. Serve
with a dollop of minted yoghurt.
MAINS
Chorizo and Basil Pizza with Basil Pesto
Makes: 2 pizzas
1 basic pizza dough, rolled into 2 26cm
circles
1 cup pizza sauce
2 chorizo sausages, sliced
1 ½ cups pizza cheese
1 bunch fresh basil
1 clove garlic
¼ cup olive oil
¼ cup roasted pine nuts
Salt and pepper, to taste
Fresh basil leaves, to serve
1. Preheat oven to 200°C. Line two baking
trays with baking paper. Place pizza bases
on prepared trays.
2. Spread tomato sauce over pizza bases.
Top with chorizo and pizza cheese.
3. Bake for 15-20 minutes or until the bases
are cooked and cheese has melted.
4. Meanwhile place all remaining ingredients
in the bowl and pulse until a chunky paste.
Season to taste with salt and pepper.
5. Dollop pesto over the cooked pizzas and
top with fresh basil leaves.
23
Recipes continued
Turkish Lamb Burgers
Makes: approximately 8 patties
4 long green onions
2 slices white bread
2 cloves garlic
200g feta cheese
½ cup fresh flat-leaf parsley
½ cup fresh mint
2 teaspoons ground coriander
2 teaspoons ground cumin
1kg lamb mince
Salt and pepper, to taste
Vegetable oil, for cooking
1. Using the universal ‘s’ blade pulse long
green onions, bread and garlic until
chunky. Add feta, parsley, mint, coriander
and cumin. Continue to pulse until
incorporated.
2. Combine lamb and bread mixture. Season
to taste with salt and pepper. Form lamb
mixture into ½ cup patties and refrigerate
for 15 minutes before use.
3. Preheat a large frypan or barbeque to
medium. Brush cooking surface with oil
and cook lamb patties for 3-4 minutes
on each side or until cooked. Serve in
pita pockets with lettuce, yoghurt and red
onion.
Winter Coleslaw
Makes: 4-6
2 carrots, peeled
1 fennel bulb, trimmed
1 red onion
½ small red cabbage, quartered
½ cup greek yoghurt
¼ cup olive oil
¼ cup fresh flat-leaf parsley
2 tablespoons fresh dill
2 tablespoons lemon juice
1 tablespoon seeded mustard
1 teaspoon caster sugar
Salt and pepper, to taste
1. Using the processing bowl fitted with the
shredding blade shred carrots. Set aside.
2. Using the slicing blade slice fennel, onion
and cabbage. Set aside.
3. Using the universal ‘s’ blade add all
remaining ingredients and process on
speed 2 until well combined.
4. Pour dressing over vegetables and stir to
combine. Season to taste with salt and
pepper. Serve.
24
Recipes continued
Chicken Nuggets
These nuggets can be also be used as
chicken patties for burgers.
Makes: approximately 20 nuggets
100g parmesan cheese
1 kg chicken thigh fillets
½ cup buttermilk
5 eggs
2 tablespoons lemon juice
2 tablespoons soy sauce
3 cups panko breadcrumbs
1 cup plain flour
Salt and pepper, to taste
Vegetable oil, for cooking
1. Using the processing bowl fitted with the
shredding blade shred parmesan cheese.
2. Using the universal ‘s’ blade process
chicken, buttermilk, one egg, lemon juice
and soy sauce until a smooth paste. Stir
through parmesan. Season to taste with
salt and pepper.
3. Form chicken mixture into ¼ cup sized
balls. Flatten slightly with palm of hand.
Refrigerate for 30 minutes.
4. Dip chicken in flour, remaining eggs and
panko breadcrumbs.
5. Heat oil in a fry pan over medium heat.
Cook chicken in batches for 4-5 minutes
on each side or until done. Serve hot.
Tuscan Meatballs
Serves: approximately 25
2 slices white bread
2 cloves garlic
1 onion
½ cup fresh basil
2 tablespoons lemon rind
500g lean beef mince
¼ cup tomato paste
1 egg
Salt and pepper, to taste
Vegetable oil, for frying
1. Using the universal ‘s’ blade on speed
1 process bread, garlic, onion, basil and
lemon rind until a fine crumb
2. In a large bowl combine remaining
ingredients with breadcrumb mixture.
Season to taste with salt and pepper.
3. Form beef mixture into tablespoon sized
balls.
4. Heat oil in a large frypan over medium
heat. Cook meatballs for 5-6 minutes or
until golden brown and cooked. Serve hot.
25
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SOUP
Mexican Style Tomato Soup
Makes: 10 cups
1 tablespoon olive oil
2 onions
2 cloves garlic
2 teaspoons ground cumin
1 teaspoon ground chilli
3 400g cans chopped tomatoes
2 cups vegetable stock
2 400g cans red kidney beans, drained,
rinsed
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
Salt and pepper, to taste
Sour cream and tortillas, to serve
1. Using the universal ‘s’ blade on speed 1
process oil, onion and garlic.
2. Place onion mixture in a large saucepan
over medium heat. Cook onion mixture
until tender. Add spices and cook until
fragrant. Add tomatoes and stock. Bring
to a simmer and cook, stirring for 20
minutes. Allow to cool.
3. Add kidney beans to cooled soup. Using
the universal ‘s’ blade process soup. Add
remaining ingredients. Season to taste with
salt and pepper.
4. Reheat. Serve with sour cream and
tortillas.
Mushroom and Thyme Soup
Makes: 9-10 cups
2 onions
2 cloves garlic
1kg button mushrooms
200g oyster mushrooms
100g shiitake mushrooms
20g butter, melted
1 tablespoon olive oil
4 cups vegetable stock
½ cup sour cream
1 tablespoon fresh thyme leaves
Salt and pepper, to taste
1. Using the universal ‘s’ blade process
onions and garlic. Set aside. Process
mushrooms until roughly chopped.
2. Heat butter and oil in a medium saucepan
over medium heat. Add onion and
mushroom mixture cooking until tender
about 15-20 minutes.
3. Add stock. Bring to a simmer and cook for
15 – 20 minutes. Allow to cool.
4. Using the universal ‘s’ blade process soup
in batches until smooth. Season to taste
with salt and pepper.
5. Reheat. Finish soup with sour cream and
thyme. Serve.
26
Recipes continued
Caramelized Onion and Gorgonzola Soup
Serves: 5 cups
50g butter
2 onions
2 cloves garlic
1 leek
400g potatoes, peeled, chopped
8 cups chicken stock
100g blue cheese
Salt and pepper, to taste
1. Using the universal ‘s’ blade process
onions, garlic and leek on speed 2. Melt
butter in a medium saucepan over medium
heat. Add onions, leek and garlic; cooking
until light, golden brown, approximately
15-20 minutes.
2. Add potatoes and stock to saucepan, bring
to a simmer and cook for 20 minutes or
until tender. Set aside and allow soup to
cool to room temperature.
3. Once cooled, in batches blend on speed 3
until smooth. Season to taste.
4. Bring to a simmer before serving. Crumble
blue cheese over soup, serve.
Creamy Pumpkin Soup
Serves: 6 cups
50g butter
2 onions
2 cloves garlic
1 kg butternut squash, peeled, cubed
4 cups vegetable stock
½ cup parmesan cheese
¹⁄³ cup double cream
Salt and pepper, to taste
1. Using the universal ‘s’ blade process
onions and garlic on speed 2.
2. Melt butter in a medium pot over medium
heat. Add onions and garlic, cooking until
tender.
3. Add pumpkin and stock; bring to a simmer
and cook for 25-30 minutes or until
tender. Set aside and allow to cool to room
temperature.
4. One cooled, in batches blend on speed 2
until smooth.
5. Add remaining ingredients, stirring to
combine. Serve to taste.
6. Bring soup to a simmer before serving.
27
Recipes continued
DESSERT
Carrot Cake
Makes: 8-10
6 medium carrots, peeled
1 ¼ cups caster sugar
¾ cup plain yoghurt
¾ cup vegetable oil
¾ cup walnuts
¼ cup brown sugar
3 eggs
2 ½ cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1. Preheat oven to 180°C. Grease and line a
23cm spring form pan with baking paper.
2. Using the processing bowl fitted with the
shredding blade shred carrots. Set aside.
3. Using the universal ‘s’ blade process
sugars, yoghurt, oil, walnuts and eggs on
speed 2 until combined.
4. Add remaining ingredients and pulse until
just combined.
5. Pour batter into prepared pan. Bake for 1
hour or until cooked when tested with a
skewer.
6. Allow to cool on wire rack. Serve.
Ultimate Chocolate Chunk Cookies
Makes: approximately 25 cookies
150g butter, room temperature
½ cup brown sugar
¼ cup caster sugar
1 teaspoon vanilla extract
1 egg
150g dark chocolate, melted
1 cup plain flour
½ cup cocoa powder
1 teaspoon baking soda
½ cup dark chocolate chips
½ cup white chocolate chips
1. Preheat oven to 180°C. Grease and line
two baking trays with baking paper.
2. Using the universal ‘s’ blade process
butter, sugars and vanilla on speed 2 until
light and fluffy. Scrape down the sides of
the bowl if necessary. Add egg and process
until smooth.
3. Add chocolate, flour, cocoa and baking
soda. Process on speed 1 until just
combined. Add chocolate chips and pulse
to combine.
4. Roll mixture into tablespoon sized balls.
Place on prepared trays and gently press
down. Bake for 8-10 minutes or until
cooked.
5. Allow to cool on wire rack. Serve.
28
Recipes continued
Banana Cake
Serves: 8-10
180g butter, room temperature
1 ½ cups brown sugar
2 eggs
2 ¼ cups self raising flour
1 ½ cups mashed banana
½ cup buttermilk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon white vinegar
½ teaspoon ground nutmeg
½ teaspoon salt
1. Preheat oven to 180°C. Grease and line a
23cm cake pan with baking paper.
2. Using the universal ‘s’ blade process butter
and sugar on speed 1 until combined.
Add eggs and process on speed 1 until
combined.
3. Add remaining ingredients and pulse until
just combined.
4. Pour batter into prepared pan. Bake for 40
minutes or until cooked when tested with a
skewer.
5. Allow to cool on wire rack. Serve.
Sour Cream Apple Pancakes
Makes: approximately 8 pancakes
3 granny smith apples, peeled, core removed
1 tablespoon lemon juice
1 cup self-raising flour
¼ cup caster sugar
1 teaspoon baking powder
½ teaspoon salt
¾ cup milk
½ cup sour cream
1 egg, lightly beaten
Butter, for cooking
1. Using the processing bowl fitted with the
shredding blade and shred apples. Toss in
lemon juice. Set aside.
2. Using the universal ‘s’ blade process flour,
sugar, baking powder and salt on speed 1
until combined.
3. Add milk, sour cream and egg. Pulse until
just combined. Gently stir through apple.
4. Heat butter in a large pan over medium
heat. Add ¼ cup of batter to pan and cook
for 2 minutes on each side or until golden.
Serve hot.
29
Recipes continued
DRINKS
Caramel Thick Shake
Makes: 2
2 scoops caramel ice cream
1 cup milk
Grated chocolate to serve
1. Place all ingredients in blender. Place the
lid securely onto the jug.
2. Blend on speed 2 for 30 seconds, or until
all ingredients are well mixed.
3. Serve in tall glass with grated chocolate.
Ultimate Chocolate Thick Shake
Makes: 2
3 scoops chocolate ice cream
1 cup vanilla custard
½ cup milk
Ice to serve
1. Place all ingredients in blender. Place the
lid securely onto the jug.
2. Blend on speed 2 for 30 seconds, or until
all ingredients are well mixed.
3. Pour into glasses, over ice.
Banana Smoothie
Makes: 2
2 large, ripe bananas, peeled
1 cup milk
½ cup plain Greek yoghurt
1 teaspoon honey
1. Place all ingredients in blender. Place the
lid securely onto the jug.
2. Blend on speed 2 for 30 seconds, or until
all ingredients are well mixed.
3. Pour into glasses.
Breakfast Smoothie
Makes: 2
1 ripe banana, peeled
1 cup milk
½ cup rolled oats
½ cup frozen strawberries
1 tablespoon honey
1. Place all ingredients in blender. Place the
lid securely onto the jug.
2. Blend on speed 2 for 30 seconds, or until
all ingredients are incorporated.
3. Pour into glasses.
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Recipes continued
Raspberry and Apple Frappe
Makes: 2
2 cups frozen raspberries
375mls apple juice
1 tablespoon sugar syrup
(refer to recipe on page 17)
8 ice cubes
1. Place all ingredients in blender. Place the
lid securely onto the jug.
2. Pulse for 1 minute until all ingredients are
well mixed.
3. Serve over ice.
Pineapple Mint Frappe
Makes: 2
500mls pineapple juice
¹⁄³ cup mint leaves
10 ice cubes
1. Place all ingredients in blender. Place the
lid securely onto the jug.
2. Blend on setting 2 for 30 seconds or until
all ingredients are well mixed.
3. Pour into glasses.
Pina Colada
Makes: 2
100mls pineapple juice
40mls coconut cream
30mls white rum
15 mls Malibu liqueur
15mls sugar syrup
Ice to serve
1. Place all ingredients in blender. Place the
lid securely onto the jug.
2. Blend on speed 2 for 1 minute, or until all
ingredients are well mixed.
3. Serve over ice.
Affogato Cocktail
Makes: 2
40mls vodka
20mls maple syrup
15mls espresso coffee
15mls Kahlua
2 scoops vanilla ice cream
Ice to serve
1. Place all ingredients in blender. Place the
lid securely onto the jug.
2. Blend on speed 2 for 30 seconds, or until
all ingredients are well mixed.
3. Serve over ice.
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Recipes continued
Pine-Lime Splice
Makes: 2
100mls pineapple juice
60mls lime juice
60mls thickened cream (35% milk fat)
20mls Cointreau liqueur
20mls melon liqueur
15mls Malibu liqueur
Ice to serve
1. Place all ingredients in blender. Place the
lid securely onto the jug.
2. Blend on speed 2 for 1 minute, or until all
ingredients are well mixed.
3. Serve over ice.
32
Notes
Notes
12 Month Warranty
This Sunbeam product is covered by a 12 month replacement or repair
warranty, which is in addition to your rights under the Australian Consumer
Law (if your product was purchased in Australia) or New Zealand Consumer
Guarantees Act (if your product was purchased in New Zealand).
Should you experience any difficulties with your
product during the warranty period, please contact
our customer service line for advice on 1300 881 861
in Australia, or 0800 786 232 in New Zealand.
Alternatively, you can send a written claim to
Sunbeam to:
Australia
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
New Zealand
Level 6, Building 5, Central Park,
660-670 Great South Road,
Greenlane, Auckland
Upon receipt of your claim, Sunbeam will seek to
resolve your difficulties or, if the product is defective,
advise you on how to obtain a replacement or refund.
To assist us in managing warranty claims, we
recommend you register your product as soon as
practicable after purchase by creating a MySunbeam
account on our website and send a copy of your
original receipt to Sunbeam.
In order to make a claim under our warranty, you must
have the original proof of purchase documentation for
the product and present it when requested .
Should your product develop any defect within
12 months of purchase because of faulty materials
or workmanship, we will replace or repair it, at our
discretion, free of charge. A product presented for
repair may be replaced by a refurbished product
of the same type rather than being repaired.
Refurbished parts may be used to repair the product.
Our replacement or repair warranty only applies
where a defect arises as a result of faulty material or
workmanship during the warranty period. Your warranty
does not cover misuse or negligent handling (including
damage caused by failing to use the product in
accordance with this instruction booklet), accidental
damage, or normal wear and tear.
Your warranty does not:
• cover freight or any other costs incurred in making a
claim, consumable items, accessories that by their
nature and limited lifespan require periodic renewal
(such as filters and seals) or any consequential loss
or damage; or
• cover damage caused by:
- power surges, power dips, voltage supply problems,
or use of the product on incorrect voltage;
- servicing or modification of the product other than
by Sunbeam or an authorised Sunbeam service
centre;
- use of the product with other accessories,
attachments, product supplies, parts or devices
that do not conform to Sunbeam specifications; or
- exposure of the product to abnormally corrosive
conditions; or
• extend beyond 3 months if the product is used
in commercial, industrial, educational or rental
applications.
The benefits given to you by our warranty are in addition
to other rights and remedies under law in relation to the
product.
In Australia our goods come with guarantees that cannot
be excluded under the Australian Consumer Law. You are
entitled to a replacement or refund for a major failure
and for compensation for any other foreseeable loss or
damage. You are also entitled to have the goods repaired
or replaced if the goods fail to be of acceptable quality
and the failure does not amount to a major failure.
Our goods also come with guarantees that cannot be
excluded under the New Zealand Consumer Guarantees
Act.
If your warranty claim is not accepted, we will inform
you and if requested to do so by you, repair the
product provided you pay the usual charges for such
repair. You will also be responsible for all freight and
other costs.
Should your product require repair or service after the
warranty period, contact your nearest Sunbeam service
centre. For a complete list of Sunbeam’s service
centres, visit our website or call our customer service
line for advice on 1300 881 861 in Australia,
or 0800 786 232 in New Zealand.
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
Visit www.sunbeam.com.au
Or call 1300 881 861
In New Zealand
Visit www.sunbeam.co.nz
Or call 0800 786 232
is a registered trademark.
‘Multiprocessor’ is a trademark of Sunbeam Corporation.
Made in China.
Due to minor changes in design or otherwise,
the product may differ from the one shown in this leaflet.
© Copyright.
ABN 45 000 006 771
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Level 6, Building 5, Central Park
660-670 Great South Road
Greenlane, Auckland
New Zealand
Sunbeam Corporation is a division of GUD Holdings Ltd.
Sunbeam Corporation Limited 2014.
12/13
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