MASTER
SERIES
Big Slice Food Processor
User Guide
LC8000
Contents
Sunbeam’s Safety Precautions 3
Features of your Food Processor 4
Attachments for your Food Processor 6
Using your Food Processor 7
Fitting/using the tools on your Food Processor 9
Storing your Food Processor 11
Handy hints for processing 13
Care and cleaning 15
Recipes 16
Important instructions –
retain for future use.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR SUNBEAM
FOOD PROCESSOR LC8000.
• Always use extreme care when handling blades and
cutting discs. These are extremely sharp and may
cause injury if handled incorrectly. Always store
blades and cutting discs in their respective covers
or processing containers.
• Unplug from power outlet when not in use, before
putting on or taking off attachments, and before
cleaning.
• Do not put hot liquids into the processing bowl.
Cool to room temperature before placing in
processing bowl.
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.
• Avoid contacting moving parts at all times.
• Place the processing 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.
• Do not process for longer than the time periods
recommended in the operating chart.
• Always remove the blade before emptying the
processing bowl of its contents.
• Take care when removing the bowl from the base,
emptying the bowl or during fitting and removal of
blade system, as blades are extremely sharp.
• 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 cover
The processing cover or lid of bowl provides a
safety feature to the appliance. The appliance
will not operate unless the bowl, cover and large
feed pusher are correctly positioned and locked
into place.
1,100 watt induction motor
The heavy base houses a powerful 1,100
watt motor. This motor is ideal for high load
applications during processing, and provides a
greater starting strength whilst maintaining speed
throughout.
START/STOP button
For easy use the START/STOP button starts
and stops the operation of the food processor.
Pulse
The control panel includes a Pulse function.
Storage drawer
The unique drawer design enables attachments
to be stored conveniently, and safely, within the
appliance when not in use.
Non-slip feet
Keeps the food processor secure on the
bench top during use.
4
Food Pushers
The food pushers assist in guiding the food
through the chute to ensure ingredients hit
the blade vertically for best processing results.
Three food pushers are included, depending on
the size of the chute being used and the size
of foods. For thinner foods, use the smaller
internal pusher for consistent even slicing.
This pusher also doubles as a measuring cup.
Wide Chute
At 14cm’s wide, the extra wide chute
eliminates the need to cut most ingredients,
to fit into the chute. Guide ingredients through
the chute into the selected blades. Additional
ingredients can be added during other
processing tasks.
Chute Safety Feature
The wide chute pusher provides a safety
interlock feature to the appliance. The motor
will not operate unless the bowl and lid are
correctly locked in position, and the large feed
pusher is inserted.
Spindle
Drives all the food processing attachments.
The spindle must be in place to operate the
food processor.
Processing bowl with handle
Large 2 litre capacity processing bowl.
The handle of the processing bowl includes a
patent-pending robust stainless steel interlock
that prevents food catching and building up,
ensuring easy cleaning.
Cord storage facility
For added convenience the unused cord length
can easily be pushed into the base of the
processor for storage.
5
Attachments for your
Food Processor
1. Universal 's' blade
Stainless steel smooth edged processing blade
is designed for cutting, kneading, whisking and
emulsifying.
2. Variable slicing blade
The variable stainless steel slicing blade
allows foods to be sliced to a variety of
thicknesses, up to 7mm.
4. Reversible shredding disc - fine and coarse
Ideal control, the reversible stainless steel
shredding blades allow for the choice of fine
or coarse results.
5. Reversible grating and shaving disc
Unique to processing is the shaving blade.
It does lovely thin flakes, great for parmesan
and sweet potato crisps. The alternate side is
ideal for hard cheeses and chocolate.
3. Julienne disc
The stainless steel julienne blade is perfect
for achieving consistent julienne cut food,
perfect for salad, stir fry or garnishing.
6
Using your Food Processor
• Before using your food processor,
familiarise yourself with all parts, remove
all promotional and packaging materials.
Use caution when handling blades, as
blades are sharp.
• Wash the processing bowl, processing cover
and all attachments in warm water using a
mild detergent. Dry each part thoroughly
before use.
• Before you assemble the food processor,
ensure that the power cord is unplugged.
1. Place the motor base facing you on a dry,
level surface.
2. Place the processing bowl onto the motor
base, the bowl will only sit correctly on the
base when the handle is positioned to the
right, see figure 1.
3. Rotate the handle clockwise to lock, as
indicated by the graphics on the left side
of the motorbase, see figure 2.
4.
Position the lid onto the processing bowl
You will notice a marking on the holding lip
on the lid, when placing the lid onto the
bowl this marking needs to align with the
marking on the handle of the bowl. To lock,
turn the lid clockwise, as indicated by the
arrow, see figure 3.
Fig 2
.
Fig 1
Fig 3
7
Using your Food Processor continued
Important: If the processing bowl, processing
cover and large pusher are not correctly
assembled, the food processor will not
operate. This is a safety feature.
Using your Food Processor
1. Plug the power cord into a 230-240V AC
power outlet and turn the power ‘ON’.
2. Using the START/STOP button on the control
panel, press once to start processing.
The Pulse function remains on as long as the
Pulse button is pressed down.
Further ingredients can be added whilst the
appliance is running by pouring through the
medium or small feed tube once the food
pusher/s have been removed. Removing the
large pusher will stop the motor running.
3. After you have completed processing, press
the START/STOP button to stop processing.
Note: For maximum control, load the feed
tube before turning on your food processor.
Always use the food pusher for more evenly
processed foods and never push with your
fingers.
Important: The food processor is fitted with
a safety thermal cut-out device and will
shut off in the event of overload. If this
occurs, switch the appliance off and it will
automatically reset when cool.
8
Fitting/Using the tools on your
Food Processor
Note: All attachments must be firmly
attached to the spindle. Always adjust the
attachments until you are sure that they are
correctly fitted.
Placing the spindle
1. Fit the spindle onto the drive shaft,
see figure 4.
Fig 4
Universal 's' Blade
1. Fit the processing bowl and spindle as
detailed previously in figures 1, 2 & 4.
2. Fit the universal 's' blade over the spindle
and press firmly into place, see figure 5.
Warning: Use caution, as blades are sharp.
Always handle the processing blade by its
central plastic section.
3. Place food into the processing bowl.
4. Fit the processing cover to the processing
bowl, see figure 3 and place the food
pusher in the feed chute.
5. Plug the power cord into a 230-240V AC
power outlet and turn the power ‘ON’.
6. Start processing using the START/STOP
or Pulse buttons.
7. When processing is complete, remove the
spindle and blade from the processing bowl
before removing the processed food.
Fig 5
9
Fitting/Using the tools on your Food Processor continued
Reversible grating/shaving, shredding and
julienne discs
1. Fit the processing bowl and spindle as
detailed previously, in figures 1, 2 and 4.
2. Select the 'reversible' disc of your choice –
shredding (fine or coarse), grating/shaving or
the dedicated julienne disc.
3. Fit the disc over the spindle and press
firmly into place, see figure 6.
Warning: Use caution as the blades are sharp.
Fig 6
4. Fit the processing cover to the processing
bowl as previously shown in figure 3 and
place the food pusher in the feed chute.
5. Plug the power cord into a 230-240V AC
power outlet and turn the power ‘ON’.
6. Start processing using the START/STOP
button.
7. When processing is complete, remove the
disc and spindle from the processing bowl
before removing the processed food.
Variable slicing blade
1. Fit the processing bowl and spindle as
detailed previously in figures 1, 2 and 4.
2. Fit the slicing disc over the spindle and
press firmly into place, see figure 7.
Fig 7
Warning: Use caution as the blades are sharp.
3. Fit the processing cover to the processing
bowl as previously shown in figure 3 and
place the food pusher in the feed tube.
4. Plug the power cord into 230-240V AC
power outlet and turn the power 'ON'.
5. Start processing using the START/STOP
button.
6. When processing is complete, remove the
disc and spindle from the processing bowl
before removing the processed food.
10
Storing your Food Processor
The food processor was designed so that all
attachments can be stored within the unit
itself, see figure 8.
Fig 8
Storage drawer
The 'julienne blade', 'reversible shredding'
disc, 'reversible grating and shaving' disc are
all stored in the storage drawer.
1. Slide out the storage drawer at the base of
the food processor.
2. Place one of the 'reversible discs' in
storage drawer as indicated in figure 10.
Fig 10
3. Place the 'julienne disc' in the storage
drawer as indicated in figure 11.
Fig 11
Fig 9
5. Place the remaining 'reversible disc' in on
top of the first 'julienne disc' as indicated
in figure 12.
Fig 12
11
Storing your Food Processor continued
6. Close storage drawer, see figure 13.
Fig 13
Processing bowl storage, see figure 14.
1. Place the processing bowl onto the base of
the food processor.
2. Fit the spindle over the drive shaft.
3. Fit the universal 's' blade over spindle.
4. Place the 'variable slicing' blade over the
spindle and then fit the processing cover to
the processing bowl.
Cord storage
The power cord can be stored by pushing it
into the back of the motor base,
see figure 15.
Fig 15
12
Fig 14
Handy hints for Processing
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
you begin processing, the finished results will
be more uniform.
More consistent processing results are
achieved if the container 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.
For best results with cheese
Softer cheeses such as Cheddar or Swiss
should be well chilled before processing.
For best results with harder cheeses such as
Parmesan or Romano, use the shaving disc,
with the cheese at room temperature.
Note: When grating parmesan cheese do not
apply a lot of pressure to the food pusher.
Soups
When preparing soups, always allow
ingredients to cool to room temperature,
before processing.
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 food processor. Liquid ingredients may
be added while the processor is operating
by pouring through the feed tube in the
processor cover.
Note: When processing sauces or semi-liquid
ingredients, stop the food processor and
scrape down the container sides.
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.
When slicing, shredding, shaving or 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.
13
Handy hints for Processing continued
Preparing longer slices
Pack food items horizontally in the feed tube,
see figure 16.
Fig 16
Preparing shorter slices
Pack the food items vertically in the feed tube,
see figure 17.
Food Pusher
Use the food pushers to help guide food
through the chute for even, consistent
processing. Use the smaller food pushers for
smaller, thinner foods for best results.
Note: Always wait for the universal ‘s’
blade or any attachments to stop moving
completely before removing the processing
cover.
Warning: Use extreme caution, as blades are
sharp. Always handle the universal ‘s’ blade
by its central plastic section.
Warning: The variable slicing blade can be
used in the large processing bowl only.
14
Fig 17
Care and cleaning
When you have finished processing, unplug
the food processor from the power outlet.
All accessories and processor tools can be
washed in hot soapy water except for the
processor body. Clean the processor body
by wiping with a damp cloth.
Warning: Care must be taken when handling
the metal blades as these items are extremely
sharp.
Note: Always unplug the food processor
before cleaning.
Dishwasher Use
All plastic components deteriorate through
the prolonged use of a dishwasher for
cleaning.
We do not recommend placing any parts of
the food processor in the dishwasher.
If using the dishwasher, place parts only
on the top rack of your dishwasher. Do not
place any parts in the bottom racks. This
may cause plastic parts to distort due to the
heating element in the dishwasher.
15
Recipes - Pastry & Dough
Basic White Loaf
Makes: 1 loaf
½ cup warm milk
¼ cup warm water
1 tablespoon caster sugar
1 teaspoon yeast
1 ¾ cups plain flour
60g butter, melted
1 teaspoon salt
1. In a small bowl combine milk, water, sugar
and yeast. Allow to stand in a warm place
until mixture begins to foam.
2. Using the processing bowl fitted with the
universal ‘s’ blade, add flour, butter, salt
and yeast mixture. Process until dough
forms a ball.
3. Turn dough out onto a lightly floured
surface and knead gently.
4. Place dough into a greased bowl, cover and
allow to rise in a warm place until doubled
in size. This will take approximately 30-40
minutes.
5. Preheat oven to 180°C. Lightly grease a
loaf pan.
6. Punch down the dough and place in loaf
pan.
7. Bake for 30 minutes and until loaf sounds
hollow when the base is tapped
Pizza Dough
¹⁄³ cup lukewarm 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
universal ‘s’ blade process flour, salt, egg
and butter.
3. Add yeast mixture to the bowl and press
auto pulse. Place dough onto a floured
surface and knead gently until smooth.
4. Place in a greased bowl, cover and allow to
rise in a warm place until doubled in size
about 30-40 minutes.
5. Turn dough out of bowl and halve. Roll
into two 26cm circles.
16
Pastry & Dough continued
Short Crust Pastry
2 cups plain flour
125g butter, room temperature
1 egg yolk
1 tablespoon iced water
1. Using the processing bowl fitted with the
universal ‘s’ blade process flour, butter, egg
yolk and water until mixture forms a ball.
2. Knead pastry until smooth shaping into
a disk. Wrap pastry in plastic wrap and
refrigerate for 30 minutes before use.
Sweet Short Crust Pastry
2 cups plain flour
½ cup icing sugar
125g butter, room temperature
2 egg yolks
1 tablespoon iced water
1. Using the processing bowl fitted with the
universal ‘s’ blade process flour, icing
sugar, butter, egg yolks and water until
mixture forms a ball.
2. Knead pastry until smooth then shape into
a disk. Wrap pastry in plastic wrap and
refrigerate for 30 minutes before use.
17
Dips & Sauces
Basil and Cashew Pesto
Spread on a thick piece of bread for a quick snack.
Makes: 2 cups
1 bunch fresh basil
1 bunch fresh flat-leaf parsley
1 clove garlic
1 ½ cups cashew nuts, roasted
1 cup baby spinach
¹⁄³ cup olive oil
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
1. Using the processing bowl fitted with the
universal ‘s’ blade process all ingredients
until roughly chopped. Season to taste with
salt and pepper.
2. Store in a clean, covered container in the
refrigerator for up to one week.
Hummus
Makes: 2 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 processing bowl fitted with the
universal ‘s’ blade process all ingredients,
excluding water, until a smooth paste.
With motor running slowly add water until
desired consistency. 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.
18
Dips & Sauces continued
Roasted Beetroot Dip
Makes: 3 cups
3 large beetroot
1 clove garlic
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon ground coriander
½ teaspoon ground cumin
Salt and freshly ground black pepper, to taste
1. Preheat oven to 180°C.
2. Place whole beetroot in the middle of a
square of tinfoil with garlic and half of the
olive oil. Bring edges of tinfoil together to
form a parcel. Place in oven and bake for
30-40 minutes or until beetroot are tender.
3. Once beetroot have cooled, rub the skin off
and cut in half.
4. Place all ingredients into the processing
bowl fitted with the universal ‘s’ blade.
Process until smooth. Season to taste with
salt and pepper.
5. Store in a clean, covered container in the
refrigerator for up to one week.
Mayonnaise
Makes: 2 cups
4 egg yolks
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
2 ¼ cups vegetable oil
Salt and freshly ground black pepper, to taste
1. Using the processing bowl fitted with
the universal ‘s’ blade process egg yolks,
vinegar and mustard until combined.
2. With the motor running slowing add the oil
in a slow stream. Season to taste with salt
and pepper.
3. Store in a clean, covered container in the
refrigerator for up to one week.
Variations:
- Garlic Mayonnaise- Preheat oven to 180°C.
Wrap a head of garlic in tinfoil. Place in
oven and bake for 30-40 minutes or until
garlic is tender. Squeeze out the garlic
cloves from the skin and add to finished
mayonnaise. Press pulse.
Season to taste with salt and pepper
- Cheats Tartar Sauce - To the completed
mayonnaise add 4 medium gherkins, ½
small red onion, ¼ cup capers, ¼ cup
fresh flat-leaf parsley and 2 tablespoons
lemon juice. Using the auto pulse button
allow to run one cycle. Season to taste with
salt and pepper.
- Herbed Mayonnaise add - To the completed
mayonnaise add 1 tablespoon lemon juice,
2 teaspoons fresh chives, 2 teaspoons
fresh dill and 2 teaspoons fresh flat leaf
parsley. Press pulse. Season to taste with
salt and pepper.
19
Salads
Shaved Fennel Salad
Serves: 3-4
2 small fennel bulbs
2 large zucchinis
¹⁄³ cup lemon juice
¹⁄³ cup olive oil
¼ cup fresh dill, roughly chopped
1 tablespoon honey
200g baby rocket
½ cup pine nuts, roasted
150g feta cheese, crumbled
Salt and freshly ground black pepper, to taste
1. Using the processing bowl fitted with the
variable slicing blade set to 3mm, process
the fennel. Set aside.
2. Using the processing bowl fitted with the
julienne blade, slice the zucchini into
threads. Set aside.
3. In a small bowl combine dill, lemon juice,
oil and honey. Season to taste with salt and
pepper.
4. In a large bowl combine remaining
ingredients. Pour over dressing and toss to
combine.
Smoked Salmon Salad
This salad is great for an afternoon snack!
Serves: 2
1 English cucumber
1 bunch radishes
1 red onion
¼ cup olive oil
2 tablespoons freshly chopped dill
2 tablespoons lemon juice
1 teaspoon honey
250g smoked salmon
Salt and freshly ground black pepper, to taste
1. Using the processing bowl fitted with the
variable slicing blade to 3mm, process the
cucumber lengthways to form thin long
slices. Repeat with radishes and red onion.
In a large bowl toss cucumber, radish and
red onion.
2. In a small bowl combine oil, dill, lemon
juice and honey. Season to taste with salt
and pepper.
3. Add salmon, pour over dressing and toss to
combine. Serve.
20
Mains/Sides/Soups
Vegetarian Lasagne
Serves: 8-10
Olive oil spray
2 eggplants
2 large zucchinis
2 medium sweet potatoes, peeled
1 large red onion
1 red capsicum, deseeded
½ cup semi dried tomatoes
¼ cup fresh basil, chopped
800g can crushed tomatoes
50g butter
¼ cup plain flour
3 cups milk
200g mozzarella cheese grated
50g parmesan cheese grated
4 fresh lasagne sheets
Salt and freshly ground black pepper, to taste
1. Preheat oven to 200°C. Grease 2 baking
trays with oil spray.
2. Using the variable slicing blade to 4mm,
process eggplant lengthways in the large
chute to form thin long slices. Repeat this
process with zucchini, sweet potato and
red onion.
3. Spread sliced vegetables over baking trays
and bake for 20-25 minutes or until golden
and tender.
4. Using the processing bowl fitted with the
universal ‘s’ blade process capsicum, semi
dried tomatoes, basil and crushed tomatoes
until a smooth paste. Season to taste with
salt and pepper.
5. In a medium saucepan melt butter.
Whisking add flour to form a paste.
Slowly add milk, stirring constantly to
prevent lumps forming. Cook until sauce
has thickened. Remove from heat and stir
through mozzarella.
6. In a greased baking dish layer roasted
vegetables, tomato sauce, white sauce and
lasagne sheets. Repeat. Top with a layer of
white sauce and parmesan cheese.
7. Place in oven and bake for 20-30 minutes
or until cheese is melted and lasagne
sheets are cooked.
TIP: This lasagne can be frozen and reheated.
21
Mains/Sides/Soups continued
Herb Crusted Chicken
Serves: 4-6
10 slices white bread
1 clove garlic
1 tablespoon fresh chives
1 tablespoon fresh flat leaf parsley
2cm piece lemon rind
8 chicken thigh fillets
2 cups plain flour
4 eggs, lightly beaten
¼ cup vegetable oil
Salt and freshly ground black pepper, to taste
1. Using the processing bowl fitted with
the universal ‘s’ blade process bread,
garlic, chives, parsley and lemon until all
ingredients are finely chopped. Season to
taste with salt and pepper.
2. Dip chicken fillets in flour, egg and
breadcrumb mixture. Repeat. Refrigerate
for 10 minutes.
3. Heat oil in a large frypan over medium
heat. Add chicken in batches and cook for
4-5 minutes on each side or until golden
brown and cooked. Serve immediately.
TIP: This chicken is great in sandwiches.
Roasted Pumpkin and Sweet Potato Soup
Makes: 8 cups
2 onions
500g carrot, peeled
500g sweet potato, peeled
2 tablespoons vegetable oil
2 cloves garlic
2 teaspoons ground cumin
1 teaspoon ground coriander
5 cups chicken stock
400g can chickpeas, drained, rinsed
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
1. Using the bowl fitted with the variable
slicing blade set to 3mm slice onion, carrot
and potato.
2. Heat oil in a medium pot over medium
heat. Add onion, carrot, potato and
garlic cooking for 10-15 minutes or until
softened.
3. Add spices and cook for 1-2 minutes or
until fragrant. Add stock and chickpeas
and simmer for 30 minutes or until
vegetables are tender. Set aside to cool.
4. Using the bowl fitted with large universal
‘s’ blade process cooled soup in batches
until smooth. Add lemon. Reheat soup
before serving. Season to taste with salt
and pepper.
22
Mains/Sides/Soups continued
Caramelized Onion, Olive and Goats Cheese Tart
Makes: 1 tart
1 recipe short crust pastry
1 tablespoon olive oil
4 onions
1 tablespoon balsamic vinegar
2 eggs
½ cup milk
½ cup thickened cream
150g goat’s cheese
Salt and freshly ground black pepper, to taste
1. Preheat oven to 180°C. Grease a 23cm tart
tin.
2. Roll pastry out into a 26cm circle and
gently place in tart tin. Cover with baking
paper and fill with uncooked rice. Bake
for 10 minutes. Remove baking paper and
cook for a further 10 minutes or until base
is golden.
3. Using the processing bowl fitted with the
variable slicing blade set to 3mm thick and
slice onions.
4. Heat oil in a medium saucepan over
medium heat. Add onion and vinegar,
cooking for 10-15 minutes or until
caramelized.
5. In a small bowl combine eggs, milk and
cream. Season to taste with salt and
pepper.
6. Spread onion and cheese evenly over the
pastry. Pour over cream mixture.
7. Bake for 20-25 minutes or until cooked.
Serve hot or cold.
Fish Cakes
Makes: 10
1kg Sebago potatoes, peeled, chopped
600g salmon fillet, skinned, deboned
6 long green onions
2 tablespoons fresh dill
1 ½ teaspoons lemon rind
½ cup plain flour
1 egg
2 cups panko bread crumbs
Salt and freshly ground black pepper, to taste
Vegetable oil, for frying
1. Place potatoes in a medium pot and cover
with water. Cook for 15-20 minutes or until
cooked. Drain and lightly mash.
2. Using the processing bowl fitted with the
universal ‘s’ blade process salmon, green
onions, dill and lemon until a chunky paste
has formed.
3. Combine salmon mixture and potatoes.
Season to taste with salt and pepper.
4. Form salmon mixture into ½ cup patties.
Refrigerate for 10 minutes.
5. Dip salmon cakes into flour, egg then
panko breadcrumbs. Repeat.
6. Heat 1cm of oil in a large frypan over
medium heat. Cook salmon cakes in
batches for 3-4 minutes on each side or
until cooked and golden brown. Serve hot
with tartare sauce.
23
Mains/Sides/Soups continued
Heading
Oven Baked Hot Chips
Serves: 3-4
1.5kg coliban potatoes, washed
¼ cup vegetable oil
2 tablespoons chopped fresh rosemary
1 tablespoon sea salt
Salt and freshly ground black pepper, to taste
1. Preheat oven to 180°C. Line a baking tray
with baking paper.
2. Using the processing bowl fitted with the
variable slicing blade set to 3mm and slice
potatoes.
3. Toss potatoes with oil, rosemary and salt.
Spread out over baking tray and bake for
30-40 minutes, stirring occasionally, or
until golden and tender. Serve hot.
Chorizo and Basil Pizza
Makes: 2 pizzas
1 basic pizza dough, rolled into 2 26cm
circles
1 cup tomato sauce
200g mozzarella
2 chorizo sausages
1 bunch fresh basil
¼ cup pine nuts, roasted
1 clove garlic
¼ cup olive oil
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish
1. Preheat oven to 200°C. Line two baking
trays with baking paper. Place pizza bases
on prepared trays.
2. Using the processing bowl fitted with the
variable slicing blade set to 2mm slice
mozzarella and chorizo.
3. Spread tomato sauce over pizza bases.
Top with chorizo and mozzarella. Place in
oven and bake for 15-20 minutes or until
the bases are cooked and the cheese has
melted.
4. In a cleaned processing bowl fitted with
the universal ‘s’ blade add the remaining
ingredients 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.
24
Sweets and Desserts
White Chocolate and Raspberry Cheesecake
Serves: 8-10
200g digestive biscuits
80g butter, melted
500g cream cheese, room temperature
180g white chocolate, melted
1 cup thickened cream
²⁄³ cup icing sugar
¼ cup boiling water
2 teaspoons powdered gelatine
½ cup frozen raspberries
100g white chocolate
2 cups frozen raspberries, thawed
1. Line a 23cm spring form pan with baking
paper.
2. Using the processing bowl fitted with the
universal ‘s’ blade process biscuits and
butter until fine. Press into the base of the
prepared pan.
3. Using the processing bowl fitted with the
universal‘s’ blade, process cream cheese,
chocolate, cream and icing sugar until well
combined.
4. Add gelatine to hot water, stir to combine.
Add to the cream cheese mixture and
process.
5. Pour into the prepared pan and dot the top
with the frozen raspberries, pushing some
down into the mixture. Refrigerate for 3
hours or until set.
6. Using processing bowl fitted with the
shaving blade process chocolate to form
long shards.
7. Remove cheesecake from pan once chilled.
Top with raspberries and white chocolate
shards.
Buttermilk Pancakes
Serves: 3-4
1 cup buttermilk
1 cup self raising flour
2 tablespoons caster sugar
½ teaspoon bicarbonate of soda
1 egg, lightly beaten
60g butter, melted
Butter, for cooking
1. Using the processing bowl with the
universal ‘s’ blade add all ingredients and
process or 1 minute or until a smooth
batter.
2. Heat butter in a large non-stick pan over
medium heat. Add ¼ cup of batter to the
pan and cook for 2-3 minutes on each side
or until golden brown and cooked. Repeat.
Serve hot with lemon curd.
25
Sweets and Desserts continued
Basic Butter Cake
Serves: 8-10
185g butter, room temperature
1 cup caster sugar
½ teaspoon vanilla essence
3 eggs
2 cups self-raising flour
¼ cup milk
1. Preheat oven to 180°C. Grease and line a
23cm cake pan.
2. Using the processing bowl fitted with the
universal ‘s’ blade, process butter, sugar
and vanilla until well combined. Scraping
down the sides of the bowl if necessary.
3. Add eggs to the mixture and process until
combined. Add the flour and milk and
continue to process until just combined.
4. Pour mixture into a prepared cake pan.
Bake for 40-50 minutes or until cooked.
5. Allow to cool in the pan before turning onto
a wire rack.
Super Moist Chocolate Cake
Serves: 8-10
200g dark chocolate
175g butter, room temperature
²⁄³ cup brown sugar
100g blanched almonds
½ cup cocoa powder
4 eggs
1 cup self raising flour
100g milk chocolate chips
1. Preheat oven to 160°C. Grease and line a
22cm cake pan with baking paper.
2. Using the processing bowl fitted with the
universal ‘s’ blade process dark chocolate,
butter, sugar, almonds and cocoa until
smooth.
3. Add eggs one at a time, making sure to mix
well after each addition. Add remaining
ingredients and process until smooth.
4. Pour mixture into the prepared pan and
bake for 45-45 minutes or until cooked.
Allow to cool in pan for 10 minutes before
turning out onto a wire rack.
26
Sweets and Desserts continued
Banana Cake with Cream Cheese Icing
Serves: 8-10
160g butter, melted
1 ½ cups mashed banana
1 cup caster sugar
¾ cup sour cream
½ cup brown sugar
2 eggs
1 ½ cups plain flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1. Preheat oven to 180°C. Grease and line a
20cm cake pan with baking paper.
2. Using the processing bowl fitted with the
universal ‘s’ blade process butter, banana,
sour cream, sugars and eggs until smooth.
3. Add remaining ingredients and pulse until
just combined.
4. Pour into prepared pan and bake for 50-55
minutes or until golden and cooked.
Allow to cool in the pan for 10 minutes
before turning out onto a wire rack.
5. Once the cake has cooled, spread the sides
and top of the cake with cream cheese
icing.
Cream Cheese Icing
Makes: 3 cups
500g cream cheese, room temperature
100g butter, room temperature
2 teaspoons vanilla essence
1 ½ cups icing sugar
1. Using the processing bowl fitted with the
universal ‘s’ blade process cream cheese,
butter and vanilla. Gradually add the icing
sugar. Process until smooth.
2. This icing can be refrigerated in a clean
airtight container for up to one week.
27
Sweets and Desserts continued
Chocolate Chip Cookies
Makes: 24
125g butter, room temperature
½ cup brown sugar
½ cup caster sugar
½ teaspoon vanilla essence
1 egg
1¾ cups self-raising flour
1 cup milk chocolate chips
½ cup white chocolate chips
¼ teaspoon salt
1. Preheat oven to 180°C and grease oven
trays.
2. Using the processing bowl fitted with the
universal ‘s’ blade process butter, sugars
and vanilla until well combined. Scraping
down sides of the bowl if necessary.
3. Add egg to the mixture and continue to
process until mixed. Add flour, chocolate
chips and salt processing until just
combined.
4. With a tablespoon, form mixture into small
balls and place onto tray, allowing room for
spreading.
5. Bake for 15 minutes or until cooked.
Allow to cool on trays.
Lime and Mint Granita
Makes: 4-6
4 lemons
¼ cup fresh mint leaves
4 cups water
¼ cup caster sugar
Fresh mint, to serve.
1. Peel lemons and remove any excess pith.
2. Using the processing bowl fitted with the
universal ‘s’ blade process the lemon and
mint until smooth. Allow to sit for 10
minutes.
3. Strain the lemon mixture and heat in a
small saucepan with water and sugar.
Stir until sugar has dissolved.
4. Pour the mixture into a baking dish.
Freeze for 1 hour, remove mixture and
scrape with two forks to break up the ice.
Repeat this process every 2 – 3 hours until
ice shards have formed.
Serve in glasses with a sprig of fresh mint.
28
Notes
Notes
12
Month
Replacement
Guarantee
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.
Australia
www.sunbeam.com.au
1300 881 861
Units 5 & 6,
13 Lord Street,
Botany NSW 2019
Australia
New Zealand
www.sunbeam.co.nz
0800 786 232
Level 6, Building 5,
Central Park,
660-670 Great South Road,
Greenlane, Auckland
New Zealand
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 uploading a copy of your
original receipt.
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 (if
not already uploaded to our website).
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.
Australia | visit www.sunbeam.com.au
phone 1300 881 861
mail Units 5 & 6, 13 Lord Street,
Botany NSW 2019 Australia.
New Zealand | visit www.sunbeam.co.nz
phone 0800 786 232
mail Level 6, Building 5, Central Park,
600-670 Great South Road,
Greenlane, Auckland, New Zealand.
Sunbeam Corporation Limited | ABN 45 000 006 771
Sunbeam Corporation is a division of GUD Holdings Limited.
Sunbeam is a registered trademark.
StickMaster
Made in China to Sunbeam’s specification.
Due to minor changes in design or otherwise,
the product you buy may differ slightly from the one shown here.
Approved by the appropriate electrical regulatory authorities.
©Copyright Sunbeam 2013.
2/14
®
is a trademark of Sunbeam Corporation
Loading...