MultiBlender
™
650 watt Benchtop Blender
Instruction/Recipe Booklet
PB5000 MultiBlender
Please read these instructions carefully
and retain for future reference.
Contents
Sunbeam’s Safety Precautions 1
Features of your MultiBlender
The Control Dial 4
Before using your MultiBlender
Using your MultiBlender
A Guide to your MultiBlender
Handy Blending Hints 8
Care and Cleaning 9
Recipes
Dips 10
Soups 12
Drinks 14
Cocktails 16
Baby food 18
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2
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5
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6
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7
Important instructions – retain for
future use.
Features of your MultiBlender
Ingredient cup
Handy 50ml ingredient cup. Also acts as a
device to unscrew the blade assembly from
the base of the jug.
Lid with pouring hole
Allows you to add ingredients during the
blending process. The pouring hole has a
separate insert, which doubles as a handy
50ml measuring cup.
1.5 litre glass blender jug
The large capacity, glass blender jug features
an easy grip handle and is marked in both
cups and litres (L) for ease of use. The
transparent jug allows you to observe the
food as it is being blended, for perfect results
every time.
™
Serrated blade assembly
The durable 4-way serrated stainless steel
blades produce smooth consistent results for
any blending task.
Detachable blade system
These durable stainless steel blades have a
detachable blade assembly, which unscrews
from the jug for easy and thorough cleaning.
2
Motor base
The base houses the powerful 650 watt
motor, which provides maximum performance
for any blending task.
Pulse setting
Provides short bursts of power for greater
control when blending, (especially finer
textured foods such as nuts and chocolate).
Control dial
For convenience a large central dial with two
speeds to process a variety of blending tasks.
Cord storage facility
For tidy, convenient storage of the cord
underneath the motor base.
Non-slip feet
Keep the blender secure on the bench top.
3
The Control Dial
Pulse
• Breadcrumbs
• Biscuits
• Finely ground nuts
• Chocolate
• Self cleaning the unit
‘Off’ Position
Speed 1
• Whipping cream
• Puree vegetables & fruit
• Cake batters
• Sauces
Speed 2
• Milkshakes
• Smoothies with fruit
• Soups
• Raw vegetables
4
1
Before using your MultiBlender
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 MultiBlender™, we
recommend removing the four-blade system
for thorough cleaning.
To remove the four 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.
™
Figure 1
To re-assemble the four-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
four-blade
system is not assembled correctly.
. Ensure that
2
2
1
Figure 2
5
Using your MultiBlender
1. Place the blender jug onto the motor base.
The jug can be placed in two positions,
with the handle on the left or right hand
side
2. Place ingredients into the jug, either by
removing the measuring cup from the lid
or removing the lid.
3. Position the lid with ingredient cup onto
the blender jug. Ensure the lid is firmly in
place.
Do not exceed the maximum indicated
level - 1.5 litres.
4. Using the selector dial, select the desired
blending speed, 1, 2 or PULSE.
The PULSE function remains on as long
as the PULSE button is pressed down.
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 pouring through the
lid hole once the measuring cup has been
removed.
5. After you have completed blending, turn
the dial to the ‘off’ position.
™
6
A Guide to your MultiBlender™
Processing Task Food Suggested Setting Suggested Processing Procedure
Aerating
Chopping
Creaming
Crumbing
Crushing Ice
Emulsifying
Making Icing Sugar
Mixing
Pureeing
Milkshakes,
Smoothies
Nuts,
Chocolate,
Garlic or Herbs
Butter or Sugar 2
Bread crumbs 2
Biscuit crumbs 2
Salad dressing 2
Crystal Sugar 2
Batters, Cakes 1
Soups,
vegetables,
fruits
PULSE
PULSE
2
2 Blend until smooth.
Use chilled milk. Blend until
desired consistency is achieved.
Process ½ cup at a time, to
ensure evenly sized pieces.
Blend butter and sugar until
creamed. It is advisable to stop
half way through and scrape the
mixture down from the sides of
the blender jug.
DO NOT OVERPROCESS
Tear bread roughly. Process until
desired consistency.
Break into pieces and process
until crumbed.
Add ¼ cup of water. Use the
PULSE button 3-4 times in
succession for crushed ice.
Blend until well combined.
Oil may be added to the mixture
during processing through the
pouring hole in the lid.
Process for approximately 20
seconds for caster sugar and
then a further 40 seconds for
icing sugar.
Process ingredients until just
combined.
DO NOT OVERPROCESS.
Note: Times for processing will vary with the quantity in blender jug, these times are only a guide.
7
Handy Blending Hints
• Nothing can beat a blender for making
smooth purees and sauces or for whipping
up frothy drinks - from healthy breakfast
shakes to frozen daiquiris.
• 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 1/4 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 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 to room temperature before
processing.
• Always ventilate the blender jug when
pureéing warm ingredients. This is
achieved by lifting the measuring cup out
of the lid.
8
Care and Cleaning
Quick cleaning method
Half fill the blender with warm water and a
small amount of detergent. Press the PULSE
button for a few seconds. Then remove the
jug and rinse it under running water.
For thorough cleaning
Unscrew the blade system from the jug by
turning anti-clockwise. Remove the silicone
rubber seal from the blade assembly. Wash
the lid, jug, silicone rubber seal and the blade
assembly in warm soapy water.
Refer to page 5 for illustrated instructions.
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.
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Recipes – Dips
Macadamia and Rocket Pesto Makes 1 cup
1 ½ cups baby rocket
½ cup macadamia nuts, roasted
¹⁄³ cup grated parmesan cheese
2 cloves garlic
½ cup olive oil
Salt and pepper, to taste
1. Place rocket, macadamia nuts, cheese and
garlic in blender. Place the lid securely
onto the jug.
2. With motor operating, on setting 1, remove
measuring cup and gradually add the oil
in a thin slow stream. As mixture thickens,
increase speed gradually to speed 2, until
all oil has been added. Season to taste
with salt and pepper.
3. Store in a clean, covered container in the
refrigerator for up to one week.
Ranch Dressing Makes 2 ½ cups
1 ½ cups mayonnaise
¾ cup sour cream
1 clove garlic
2 teaspoons freshly chopped chives
2 teaspoons freshly chopped dill
2 teaspoons freshly chopped parsley
½ teaspoon onion powder
Salt and pepper, to taste
½ cup buttermilk
1. Place all ingredients in blender. Place the
lid securely onto the jug.
2. Blend on setting 1 for 30 seconds or until
all ingredients are incorporated. Season.
3. Store in a clean, covered container in the
refrigerator for up to one week.
Mayonnaise Makes 1 cup
3 egg yolks
½ clove garlic
1 teaspoons Dijon mustard
2 teaspoon white vinegar
1 ½ cup vegetable oil
1 teaspoon lemon juice
1. Place egg yolks, garlic, mustard, vinegar
and lemon juice in blender. Place the lid
securely onto the jug.
2. 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 setting 2 until
all oil has been added. Season.
3. Store in a clean, covered container in the
refrigerator for up to one week.
Roasted Garlic Makes 1 cup
White Bean Dip
3 cloves garlic
400g can cannellini beans, drained, rinsed
¹⁄³ cup olive oil
2 teaspoon fresh thyme
½ teaspoon cumin
1 ½ teaspoons lemon juice
Salt and pepper, to taste
1. Reheat oven to 200ºC, wrap garlic in foil
and place in oven for 15 minutes or until
garlic is soft. Discard skins.
2. Place all ingredients in blender. Place lid
securely onto the jug. Blend on setting 2
for 1 minute or until smooth. Season.
3. Store in a clean, covered container in the
refrigerator for up to one week.
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Recipes – Dips (continued)
Laksa Paste Makes 1 cup
8 macadamia nuts or candle nuts
6 dried red chillies
3 cloves garlic
2 stalks lemongrass, chopped
1 onion, chopped
½ bunch fresh mint
3cm piece ginger, peeled, chopped
1 teaspoon shrimp paste
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons palm sugar
¼ cup peanut oil
½ teaspoon cinnamon
½ teaspoon tamarind
Salt and pepper, to taste
1. Place all ingredients in blender. Place lid
securely onto the jug.
2. Pulse for 2 minutes, or until all ingredients
are incorporated. Season.
3. Store in a clean, covered container in the
refrigerator for up to one month.
Roasted Pumpkin Dip Makes 3 cups
500g pumpkin, peeled, chopped
400g can chickpeas, drained, rinsed
2 cloves garlic, crushed
1 ½ teaspoons ground cumin
1 tablespoon lemon juice
1 ½ teaspoons ground coriander
½ cup olive oil
Salt and pepper, to taste
1. Preheat oven to 200ºC. Line baking tray
with baking paper.
2. Place pumpkin on prepared tray and toss
with 1 tablespoon of the oil. Cook for 20
minutes or until pumpkin is tender and
golden. Set aside to cool.
3. Once pumpkin has cooled to room
temperature place in blender with
remaining ingredients. Place the lid
securely onto the jug.
4. Blend on setting 2 for 30 seconds or until
all ingredients are combined. Season.
5. Store in a clean, covered container in the
refrigerator for up to one week..
11
Recipes – Soups
Trio of Mushroom Soup Serves 6 cups
50g butter
1 leek, sliced
2 cloves garlic, crushed
1 teaspoon fresh thyme
300g brown mushrooms, sliced
300g portabella mushrooms, sliced
250g shitake mushrooms, sliced
½ cup white wine
1 ½ cups salt reduced chicken stock
½ cup double cream (51% milk fat)
Salt and pepper, to taste
1. Melt butter in a medium saucepan over
medium heat. Add leek, garlic and thyme,
cook until tender.
2. Add mushrooms and cook until softened,
about 15 minutes. Add wine and let reduce
by half. Pour stock into saucepan and bring
to a simmer for 20 minutes. Set aside and
allow soup to cool to room temperature.
3. Once cooled, in batches blend on speed 2
until smooth. Season.
4. Stir through cream and bring to a simmer
before serving.
Middle Eastern Makes 10 cups
Sweet Potato Soup
50g butter
2 onions, chopped
2 cloves garlic
½ teaspoon ground all spice
½ teaspoon chilli powder
1 ½ teaspoons ground coriander
2 ½ teaspoons ground cumin
800g sweet potato, peeled, chopped
400g carrots, peeled, chopped
200g pumpkin, peeled, chopped
200g can chickpeas, drained, rinsed
1 ¼ litres salt reduced chicken stock
½ cup cream
Salt and pepper, to taste
1. Melt butter in a medium pot over medium
heat. Add onions and garlic, cook until
tender. Add spices and cook until fragrant.
2. Add remaining ingredients, bring to a
simmer, and cook for 25-30 minutes or
until vegetables are tender. Set aside and
allow soup to cool to room temperature.
3. Once cooled, in batches blend on speed 2
until smooth. Season.
4. Bring to a simmer before serving.
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Recipes – Soups (continued)
Roasted Tomato Soup Serves 8 cups
with Goats Cheese
10 roma tomatoes, halved
½ cup olive oil
20g butter
2 onions, chopped
2 cloves garlic
2 ½ cups vegetable stock
200g roasted red capsicums, chopped*
100g goat’s cheese
Salt and pepper, to taste
1. Preheat oven to 200ºC. Line baking tray
with baking paper.
2. Place tomatoes on prepared tray and toss
with oil, bake for 20 minutes or until
tender.
3. Melt butter in a medium saucepan over
medium heat. Add onions and garlic;
cook until golden.
4. Add tomatoes and remaining ingredients,
excluding cheese, back to the saucepan.
Bring to a simmer and cook for 10
minutes. Set aside and allow soup to cool
to room temperature.
5. Once cooled, in batches blend on speed 2
until smooth. Season.
6. Bring to a simmer before serving. Crumble
goat’s cheese over soup, serve.
* Available fresh from the deli or in jars from
the antipasto section of the supermarket
aisle.
Asparagus and Bacon Soup Serves 6 cups
2 tablespoons olive oil
1 leek, sliced
150g bacon, chopped
400g asparagus, peeled
1 litre salt reduced chicken stock
½ cup cream (35% milk fat)
Salt and pepper, to taste
1. Heat oil in medium saucepan over medium
heat. Add leek and bacon and cook until
golden.
2. Add asparagus and stock bring to a simmer
and cook for 10-15 minutes until tender.
Stir through cream, set aside and allow
soup to cool to room temperature.
3. Once cooled, in batches blend on speed 2
until smooth. Season.
4. Bring to a simmer before serving.
13
Recipes – Drinks
Malt Malteser Thick Shake Makes 2
3 scoops vanilla ice cream
1 ½ cups milk
120g packet Maltesers
2 tablespoons malt extract
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.
Decadent Peanut Butter Makes 2
Chocolate Thick Shake
3 scoops chocolate ice cream
1 ½ cups milk
1 tablespoon smooth peanut butter
¼ cup crushed peanuts
1. Place ice cream, milk and peanut butter
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 tall glasses and garnish with
crushed peanuts.
Strawberry Raspberry Smoothie Makes 2
250g strawberries washed, hulled, halved
100g raspberries, frozen
1 cup plain Greek yoghurt
1 cup milk
2 tablespoons honey
1. Place all ingredients in blender. Place the
lid securely onto the jug.
2. Blend on speed 2 for 20 seconds or until
all ingredients are well mixed.
3. Pour into glasses.
Chai and Vanilla Smoothie Makes 2
2 chai and vanilla tea bags
¼ cup boiling water
1 cup milk
1 scoop vanilla ice cream
½ teaspoon cinnamon
½ teaspoon ground ginger
Cinnamon, to serve
1. Place teabags in boiling water, set aside for
10 minutes. Discard teabags.
2. Place all ingredients in blender. Place the
lid securely onto the jug.
3. Blend on speed 2 for 20 seconds or until
all ingredients are well mixed.
4. Serve in tall glasses over ice with a
sprinkling of cinnamon.
14
Recipes – Drinks (continued)
Triple Chocolate Milk Shake Makes 2
2 scoops chocolate ice cream
1 cup chocolate 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. Pour into glasses and top with grated
chocolate.
Mango Lassi Makes 2
1 mango, peeled, chopped (stone removed)
½ cup plain Greek yoghurt
½ cup milk
2 teaspoons caster sugar
1. Place all ingredients in blender. Place the
lid securely onto the jug.
2. Blend on speed 2 for 30-40 seconds or
until all ingredients are well mixed.
3. Pour into glasses.
Lychee and Lime Frappe Makes 2
1 x 560g can lychees, drained
¹⁄³ cup coconut cream
2 tablespoons lime juice
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.
15
Recipes – Cocktails
Sugar Syrup Makes 2 cups
1 cup caster sugar
1 cup water
1. Place sugar and water into a small
saucepan over medium heat. Bring
to a simmer and gently swirl the pot
occasionally until all the sugar has
dissolved, approximately 10 minutes.
Tip: Sugar syrup can be added to drinks for
a touch of extra sweetness or can be infused
with your favourite flavours eg. citrus rinds.
Berry-licious Makes 4
3 cups frozen mixed berries
30mls lime juice
100mls vodka
40mls sugar syrup
750mls soda water
1. Place berries, vodka and lime juice 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. Mix with soda water and serve in tall
glasses.
Watermelon Margarita Makes 2-3
300g watermelon, cubed
50mls tequila
25mls Cointreau liqueur
20mls lime juice
20mls sugar syrup
1. Place all ingredients in blender. Place the
lid securely onto the jug.
2. Pulse for 1 minute, or until all ingredients
are well mixed.
3. Pour into cocktail glasses.
Peach Splash Cocktail Makes 3-4
400g can peaches, drained
100mls light rum
20mls lime juice
375mls soda water
1. Place all ingredients in blender. Place the
lid securely onto the jug.
2. Pulse for 30 seconds, or until all
ingredients are well mixed.
3. Pour into glasses.
16
Recipes – Cocktails (continued)
Baileys Shake Makes 2-3
2 scoops vanilla ice cream
200mls cup milk
125mls Bailey's Irish cream liqueur
¼ cup chocolate syrup
1. Place all ingredients in blender. Place the
lid securely onto the jug.
2. Blend on setting 2 for 30-40 seconds, or
until all ingredients are incorporated.
3. Pour into glasses.
Chocolate Martini Makes 1
100mls cream (35% milk fat)
20mls Frangelico liqueur
20mls Baileys liqueur
20mls Kahlua liqueur
¼ cup chocolate sauce
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 cocktail glasses.
Banana Coconut Dream Makes 1
1 frozen banana, peeled, chopped
75mls milk
60mls Malibu liqueur
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.
Strawberry Sunrise Makes 2 ½
2 scoops lemon sorbet
300g watermelon, cubed
300g strawberries washed, hulled, halved
Ice to serve
1. Place all ingredients into blender. Place
the lid securely onto the jug.
2. Pulse for 1 minute, or until all ingredients
are well mixed.
3. Serve in tall glass over ice.
17
Recipes – Baby Food
Baby food can be made using the Blender by
simply processing fresh fruit or vegetables
that have been boiled, steamed or
microwaved until tender.
Baby food/puree can be frozen in a clean
ice cube tray in portions. Ensure trays are
covered with cling wrap. Once frozen, transfer
to a resealable bag. Portions can then be
thawed as you need them.
Try some of the following combinations:
• Apple and pear
• Banana and papaya
• Pear and banana
• Pumpkin and corn
• Peas and zucchini
• Potato and pumpkin
• Pumpkin, sweet potato and zucchini
• Zucchini, squash and carrot
• Beans, peas and zucchini
18
Notes
19
Notes
20
12 Month Replacement Guarantee
In the unlikely event that this appliance develops any malfunction
within 12 months of purchase (3 months commercial use) due to
faulty materials or manufacture, we will replace it for you
free of charge.
Should you experience any difficulties with
your appliance, please phone our customer
service line for advice on 1300 881 861 in
Australia, or 0800 786 232 in New Zealand.
Alternatively, you can send a written claim
to Sunbeam at the address listed below.
On receipt of your claim, Sunbeam will
seek to resolve your difficulties or, if the
appliance is defective, advise you on how
to obtain a replacement or refund.
Your Sunbeam 12 Month Replacement
Guarantee naturally does not cover misuse
or negligent handling and normal wear and
tear.
Similarly your 12 Month Replacement
Guarantee does not cover freight or any other
costs incurred in making a claim. Please
retain your receipt as proof of purchase.
The benefits given to you by this guarantee
are in addition to your other rights and
remedies under any laws which relate to the
appliance.
Our goods come with guarantees that cannot
be excluded under the Australian Consumer
Law and under the New Zealand Consumer
Guarantees Act.
In Australia you are entitled to a
replacement or refund for a major failure and
for compensation for any other reasonably
foreseeable loss or damage. You are also
entitled to have the goods repaired or
replaced if the goods fail to be of acceptable
quality and the failure does not amount to
a major failure.
Should your appliance require repair or
service after the guarantee period, contact
your nearest Sunbeam service centre.
For a complete list of Sunbeam’s authorised
service centres visit our website or call:
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
26 Vestey Drive, Mt Wellington
Auckland, 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.
‘MultiBlender’ is a trademark of Sunbeam Corporation.
Made in China.
Due to minor changes in design or otherwise,
the product may differ from the one shown in this leaflet.
© Copyright.
ABN 45 000 006 771
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Unit 3, Building D
26 Vestey Drive
Mt Wellington Auckland
New Zealand
Sunbeam Corporation is a division of GUD Holdings Ltd.
Sunbeam Corporation Limited 2012.
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