Sunbeam PB7610 User Manual

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MultiBlender Platinum

650 watt blender with die-cast brushed metal base

Instruction/Recipe Booklet

PB7610

Please read these instructions carefully and retain for future reference.

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Sunbeam’s Safety Precautions 1 Features of your MultiBlender Platinum 2 The Control Dial 4 Before using your MultiBlender Platinum 5 Using your MultiBlender Platinum 6 Features uses of the MultiBlender Platinum 7 A Guide to your MultiBlender Platinum 8

Handy Blending Hints 9 Care and Cleaning 10 Recipes

Soups 11 Dips/Starters/Pastes 13 Light Snacks 16 Desserts 17 Drinks 19 Thick Shakes 21 Cocktails 22

Contents

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

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

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

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

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

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

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

• Never leave an appliance unattended while in use.

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

• Do not use an appliance for any purpose other than its intended use.

• Do not place an appliance on or near a hot gas flame, electric element or on a heated oven. Do not place on top of any other appliance.

• Do not let the power cord of an appliance hang over the edge of a table or bench top or touch any hot surface.

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

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

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

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

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

Ensure the above safety precautions are understood.

Sunbeam’s Safety Precautions

SAFETY PRECAUTIONS FOR YOUR SUNBEAM MULTIBLENDER PLATINUM BENCHTOP BLENDER.

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

• Do not blend hot ingredients.

• Always operate on a flat surface.

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

• Do not operate for more than 2 minutes at a time.

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Features of your MultiBlender Platinum

Ingredient cup.

Handy 70ml ingredient cup.

Flexible lid with pouring hole.

To provide the necessary safety, the lid seals tightly to the glass jug and features a pouring hole, that allows you to add ingredients during the blending process.

1.5 litre heat-resistant glass jug.

The sizeable 1.5 litre glass jug features specially designed internal ribs to cycle ingredients back into the blade system for superior results.

The jug features an easy to pour lip and is marked in both cups and millilitres (ml) for ease of use. The heat-resistant glass jug is ideal for pureeing warm soups.

Detachable blade system assembly.

The detachable blade assembly unit unscrews from the glass blending jug for convenient and thorough cleaning.

Motor base.

The base houses a heavy-duty 650 watt motor, which provides unbeatable industrial strength performance.

Non-slip feet.

Keeps the blender secure on the bench top during use.

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Serrated stainless steel six-blade system.

Specially designed for extra durability, the heavy-duty, serrated stainless steel blade with a six-blade construction, smashes ice cubes to powder, produces a smooth consistency when pureeing and combines ingredients perfectly for a frappé.

Pulse button.

Increases the intensity of the standard blending action to assist in the most demanding blending tasks.

3 speed control.

The easy to grip control dial allows you to select one of three speeds ranging from low to high.

Cord storage facility.

For tidy, convenient storage of the cord underneath the motor base.

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The Control Dial

Pulse

• Ice cubes

• Meat

• Breadcrumbs

• Biscuits

• Finely ground nuts

• Chocolate

• Self cleaning the unit

Speed 1

• Whipping cream

• Puree vegetables & fruit

• Curry pastes

• Coffee beans

• Mayonnaise

Speed 2

• Smoothies with fruit

• Soups

• Raw vegetables

• Cake batters

Speed 3

• Cocktails

• Laksa pastes

• Milkshakes

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Important: Always ensure your blender is unplugged from the power outlet before fitting or removing the blade assembly. Always handle the blade assembly with caution, as the blades are extremely sharp.

To assemble the six-blade system in the glass jug (see Figure 1).

1. Place the silicone rubber seal over the sixblade assembly, as shown in figure 1.

2. Place the six-blade assembly into the glass jug and turn clockwise to secure firmly into position (see figure 2).

Note: The blender jug will leak if the sixblade system is not assembled correctly.

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

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

Before using your MultiBlender Platinum

Figure 1

Six-blade assembly

Silicone seal

Figure 2

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1. Place the blender jug onto the motor base.

Note: Do not switch ‘ON’ the MultiBlender Platinum 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 selector dial, select the desired blending speed 1, 2, 3 or PULSE.

Settings 1, 2, 3 will provide continuous blending until the dial is turned to the ‘O’ position.

The Blending Guide on page 8 shows the functions that can be performed and the suggested speeds to use.

Note: Although the lid fits firmly to the glass jug, we advise when blending liquid ingredients, to place your hand on the lid as you initially select the blending speed/function. As the powerfull 650 watt motor could cause the liquid to surge up causing leakage. Once you have started blending you can remove your hand.

Note: Do not operated 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 ‘0’ position.

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

Using your MultiBlender Platinum

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Crushing Ice

Simply add ice to the blender and a small quantity of water, which will aid in the crushing process. Then press the ‘Pulse’ function and hold for 1-2 seconds and release. Continue this process and in seconds your ice is fluffy and snow flake-like.

Pulse setting

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

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

Features uses of the MultiBlender Platinum

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

Smoothies consistency is achieved.

Chopping Nuts, Chocolate, PULSE Process

cup at a time, to ensure

Garlic or Herbs evenly sized pieces.

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

desired consistency.

Biscuit Crumbs 2 Break into pieces and process

until crumbed.

Crushing Ice PULSE & 3 Add

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

Emulsifying Salad Dressing 1 Blend until well combined. Oil may

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

Mixing Batters, Cakes 1 & 2 Process ingredients until just combined.

DO NOT OVERPROCESS.

Pureeing Soups, 2 & 3 Blend until smooth.

Vegetables,

Fruits

A Guide to your MultiBlender Platinum

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• 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.

• 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 harm the blades.

• Don’t allow a used blender to sit for too long as the food will dry onto the blades, making it very difficult to clean. If you can’t clean the blender straight away, pour some warm water in it and allow to soak.

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

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

Handy Blending Hints

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Quick cleaning method.

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

For thorough cleaning.

Unscrew the six-blade assembly from the glass jug by turning the bottom of the blade assembly in an anti-clockwise direction (see Figure 3).

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

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.

Care and Cleaning

Figure 3

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Potato and Leek Soup Serves 4

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

cup grated Parmesan

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

2. Add leeks to the same pan and cook, stirring for about 5 minutes or until leeks are tender. Add potatoes and stock and bring to the boil; reduce heat and simmer, uncovered, for about 40 minutes.

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

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

5. Serve soup topped with parmesan cheese.

Mexican style Tomato Soup Serves 4

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

1. Heat oil in a large saucepan, add onions and garlic and cook on a medium heat until onions start to soften; add the cumin and chilli powder and cook, stirring, until the spices become fragrant. Add the tomatoes, and water; simmer for 20 minutes. Remove from heat; cool.

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

3. Place half of the soup mixture into the blender jug and process on speed 2 for 30 seconds or until smooth. Pour contents of blender jug into a container and repeat this step with the remaining soup mixture.

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

Recipes – Soups

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Roast Pumpkin Soup Serves 4

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

cup cream or sour cream to serve (optional)

1. Preheat oven to 200°c.

2. Remove skin and seeds from pumpkin and cut into even sized chunks.

3. Place pumpkin in an oven dish and drizzle with half the oil. Season with a little salt and pepper. Bake in oven for about 40 minutes or until cooked.

4. In a large saucepan heat remaining oil and butter. Add onion and cook until tender. Add the pumpkin and stock and bring to the boil. Reduce heat, simmer, uncovered, for 10 minutes. Cool before blending.

5. Place half of the soup mixture in blender and process on speed 2 for 35 seconds. Repeat with remaining soup mixture.

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

Recipes – Soups (continued)

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Hummus Serves 4

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

cup lemon juice

cup water

cup olive oil

1 clove garlic, crushed

teaspoon ground cumin

teaspoon salt

1. Place all ingredients in the blender jug.

2. Blend on speed 3 for 40 seconds.

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

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

Guacamole

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

cup fresh coriander leaves

1 tomato, chopped

1. Place all ingredients except tomato in the blender jug.

2. Blend on speed 2 for 40 seconds.

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

4. Refrigerate for 1 hour before serving.

Serve with corn chips and salsa

Recipes – Dips/Starters/Pastes

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Pesto Serves 4

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

cup pine nuts, roasted

60g pecorino or parmesan, grated

1. Place the basil, garlic, juice, salt, pepper and oil in the blender jug. Blend on speed 3 for 20 seconds.

2. Push down any ingredients that may have come up the sides of the jug and add the nuts and cheese. Blend on speed 3 for a further 20 seconds or until a smooth texture is achieved. If a nutty texture is desired only blend on speed 3 for 5-10 seconds.

To serve: Boil a large pot of boiling water with a little oil in it. Boil 500g pasta until just tender. Drain pasta well but do not rinse. Place hot pasta back in to pot and stir through half of the pesto sauce. Add more pesto to taste if desired. Serve with extra cheese and a sprinkle of toasted pine nuts.

Tip: To keep pesto sauce for a few days in the refrigerator simply place pesto into a clean container and pour enough olive oil over top to cover, this will stop the pesto from discolouring. Cover with lid or plastic wrap.

Whole Egg Mayonnaise Approx. 1

cups

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

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

2. With the motor still running remove the measuring cup from the lid, start to pour in the oil in a slow, thin stream until the mixture is creamy and all the oil has been added.

3. Keeps in the refrigerator for 1 week.

Recipes – Dips/Starters/Pastes (continued)

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Blue Cheese Dip Approx. 1 cup

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

1. Place all ingredients into blender jug.

2. Blend on speed 3 for 40 seconds or until smooth.

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

Herbed Mushroom Pate Approx. 1

cups

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

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

2. Place mushroom mixture into blender jug with remaining ingredients.

3. Blend on speed 3 for 20 seconds or until smooth.

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

5. Serve with Melba toasts.

Recipes – Dips/Starters/Pastes (continued)

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Quiche Lorraine Serves 6-8

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

/ 2

cups grated tasty cheese 4 eggs 1 cup milk

cup cream

cup self raising flour

pepper to taste

1. Preheat oven to 180°c. Lightly spray a quiche dish with vegetable oil spray. Coat the inside of the dish with the bread crumbs.

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

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

4. Place all the remaining ingredients into the blender jug.

5. Blend on speed 2 for 40 seconds.

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

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

Recipes – Light Snacks

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Baked Lemon Cheesecake Serves 10

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

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

1. Crush biscuits 5-6 at a time using the

‘PULSE’ button until crumbled. Remove jug from base and shake biscuits if necessary. Combine the nutmeg, melted butter and biscuit crumbs in a bowl; mix well. Press crumb mixture into the base and sides of a greased 20cm springform pan. Place on a baking tray and refrigerate for 30 minutes.

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

half of the cream cheese in blender.

3. Blend on speed 3 for 30 seconds. With

the motor still running, remove the ingredient cup from the lid and drop in the remaining cubes of cream cheese one at a time, until the mixture is smooth.

4. Pour filling into crust and bake in oven at

160°c for approximately 50 minutes or until firm. Cool in oven with door ajar. Refrigerate for several hours before serving.

Banana Cake with Cream Cheese Frosting

cups self raising flour

teaspoon salt

1 teaspoon cinnamon

teaspoon nutmeg 2 eggs 180g butter, room temperature, chopped

cup buttermilk 1

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

cups very ripe mashed banana

1. Preheat oven to 180°c. Grease and line a

20cm baba pan.

2. Sift flour, salt, cinnamon and nutmeg into

a large bowl.

3. Place the eggs, butter, milk, sugar,

vinegar, essence, and bananas into blender jug.

4. Blend on speed 2 for 35 seconds.

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

5. Pour the banana mixture into the dry

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

6. Pour mixture into prepared tin and bake

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

7. Allow cake to cool in pan for 5 minutes

before transferring to a wire rack to cool.

8. Ice with cream cheese frosting, recipe

over page.

Recipes – Desserts

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Cream Cheese Frosting

250g softened cream cheese

cup butter 1 teaspoon vanilla 3 cups icing sugar mixture

cup passionfruit pulp

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

Crepes with apple and sultana filling Crepes Serves 4-6

3 eggs 1 tablespoon vegetable oil 1

/ 3

cups milk

cup plain flour

Filling

3 Granny Smith apples, peeled, cored and sliced 1

/ 2

teaspoons cinnamon

/ 2

tablespoons brown sugar

cup water

cup sultanas

1. Place all crepe ingredients into the

blender jug.

2. Blend on speed 2 for 20 seconds or until

combined. Strain into a jug and stand for 15 minutes.

3. Meanwhile, place all the filling ingredients

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

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

cup of batter into the pan. Tilt the pan to spread the mixture evenly. Cook over a low heat on both sides until golden. Repeat with remaining mixture.

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

Honey Pikelets Makes 30

3 large eggs

cup honey 1 cup milk 1

cups self raising flour

pinch salt

1. Add all ingredients into the blender jug

and blend on speed 1 for 30 seconds. Scrape down sides of blender and blend again on speed 1 for a further 30 seconds.

2. Pour mixture into a jug and refrigerate for

30 minutes.

3. Place tablespoon amounts of mixture into

a lightly greased frying pan until golden on each side.

4. Serve with butter.

Recipes – Desserts (continued)

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Classic Banana Smoothie Serves 2

2 cups skim milk 2 medium bananas, roughly chopped

cup low fat yogurt

1 tablespoon honey

teaspoon cinnamon

1. Place all ingredients into blender jug.

2. Blend on speed 2 for approximately 35 seconds or until smooth.

3. Pour into 2 glasses.

Classic Milkshake Serves 2

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

1. Place all ingredients into blender jug.

2. Blend on speed 2 for approximately 35 seconds or until smooth.

3. Pour into 2 glasses.

Strawberry Milkshake Serves 2

6 strawberries 2 cups milk 2 scoops strawberry ice cream

1. Place all ingredients into blender jug.

2. Blend on speed 2 for approximately 35 seconds or until smooth..

3. Pour into 2 glasses.

Milo Madness Serves 2

2 cups milk 2 scoops vanilla ice cream 3-4 tablespoons Milo

1. Place all ingredients into blender jug.

2. Blend on speed 2 for approximately 35 seconds or until smooth.

3. Pour into 2 glasses, dust with extra Milo.

Fruity Fantasy Serves 2

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

1. Place all ingredients into blender jug.

2. Blend on speed 2 for approximately 35 seconds or until smooth.

3. Pour into 2 glasses.

Recipes – Drinks

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Citrus Buzz Serves 2

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

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

2. Blend on speed 2 for approximately 35 seconds or until smooth.

3. Pour into 2 glasses, top with lemonade.

Iced Coffee Serves 2

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

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

2. Blend on speed 2 for approximately 35 seconds or until smooth.

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

Frosty Fruity Smoothie Serves 2

1 banana 1 cup tropical juice

cup milk

3 ice cubes

1. Place all ingredients into blender jug.

2. Blend on speed 2 for approximately 35 seconds or until smooth.

3. Pour into 2 glasses.

Raspberry Citrus Smoothie Serves 2

1 cup raspberry yogurt 1 cup frozen yogurt 1 cup orange juice 1 cup frozen raspberries

1. Place all ingredients into blender jug.

2. Blend on speed 2 for approximately 35 seconds or until smooth.

3. Pour into 2 glasses.

Peach Smoothie Serves 2

400g can peaches in natural juice, drained

cup plain yogurt 2 teaspoons honey 1 scoop vanilla ice-cream 1 cup milk

1. Place all ingredients into blender jug.

2. Blend on speed 2 for approximately 35

seconds or until smooth.

3. Pour into 2 glasses.

Mango Papaya Smoothie Serves 2

1 mango, peeled, pitted, and chopped

small papaya, peeled, seeded, and chopped 1 cup plain yogurt 1 tablespoon fresh lime juice 1 tablespoon honey

1. Place all ingredients into blender jug.

2. Blend on speed 2 for approximately 35

seconds or until smooth.

3. Pour into 2 glasses.

Recipes – Drinks (continued)

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Tips for great Thick shakes

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

• Leave ice cream out for about 5 minutes before blending; this time may vary depending on how cold your freezer is.

• Ice creams with a higher cream content may need a little extra milk.

• Always put ice cream in the blender jug in small pieces, never in large chunks as this may prevent the blender from blending in the allotted time.

Classic thick shake Serves 2

270g chocolate ice cream

cup milk

1. Place all ingredients into blender jug.

2. Blend on speed 3 for 40 seconds or until smooth.

3. Pour into 2 glasses.

Berry Yogurt Thick shake Serves 2

270g frozen berry yogurt

cup frozen mixed berries

cup milk

1. Place all ingredients into blender jug.

2. Blend on speed 3 for 40 seconds or until smooth.

3. Pour into 2 glasses.

Tim Tam Thick shake Serves 2

4 Arnott’s Original Tim Tams, roughly chopped 270g vanilla ice-cream 100ml milk 2 Tim Tam Fingers, to garnish

1. Place ingredients into blender jug.

2. Blend on speed 3 for 40 seconds or until smooth.

3. Pour into 2 glasses, garnish with Tim Tam Fingers.

Recipes – Thick Shakes

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Sugar Syrup is an essential ingredient to making great cocktails. Use equal parts of white sugar and water and bring to the boil in a small saucepan until the sugar has dissolved. Cool and store in the refrigerator.

Frozen Lime Margarita Serves 2

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

1. Combine all ingredients in blender.

2. Blend on speed 3 for 40 seconds or until smooth.

3. Pour into 2 cocktail glasses.

Strawberry Daiquiri Serves 2

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

1. Combine all ingredients in blender.

2. Blend on speed 3 for 40 seconds or until smooth.

3. Pour into 2 cocktail glasses.

Pina Colada Serves 2

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

1. Combine all ingredients in blender.

2. Blend on speed 3 for 40 seconds or until smooth.

3. Pour into 2 cocktail glasses.

Splice Serves 2

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

1. Combine all ingredients in blender.

2. Blend on speed 3 for 40 seconds or until smooth.

3. Pour into 2 cocktail glasses.

Recipes – Cocktails

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Mocha Madness Serves 2

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

1. Combine all ingredients in blender.

2. Blend on speed 3 for 40 seconds or until smooth.

3. Pour into 2 cocktail glasses.

Eggnog Serves 2

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

1. Combine all ingredients except milk in blender.

2. Blend on speed 3 for 40 seconds or until smooth.

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

Frozen Cosmopolitan Serves 2

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

1. Combine all ingredients in blender.

2. Blend on speed 3 for 40 seconds or until smooth.

3. Pour into 2 cocktail glasses.

Recipes – Cocktails (continued)

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

SUNBEAM CORPORATION LIMITED 2003.

(INCORPORATED IN N.S.W.) A.C.N. 000 006 771

Sunbeam Corporation is a division of GUD Holdings Ltd. For more information or advice on this or any other

Sunbeam appliance, visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.

Australia 1800 025 059 New Zealand (09) 912 0747.

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

Consumer Hotline

Australia

1800 025 059

New Zealand

(09) 912 0747 www.sunbeam.com.au