Please read these instructions carefully
and retain for future reference.
MultiBlender Electronic
650 watt electronic blender with
7 programmed functions
Instruction Booklet
PB7910
Sunbeam’s Safety Precautions 1
Features of your MultiBlender Electronic 2
Before using your MultiBlender Electronic 4
Using your MultiBlender Electronic 5
A Guide to your MultiBlender Electronic 6
Handy Blending Hints 7
Care and Cleaning 8
Recipes
Soups 9
Dips/Starters/Pastes 11
Light Snacks 14
Desserts 15
Drinks 17
Thick Shakes 19
Cocktails 20
Contents
1
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 ELECTRONIC
BENCHTOP BLENDER.
• Ensure fingers are kept well away from the
blades when in use.
• Always operate on a flat surface.
• Do not operate for more than 2 minutes
at a time.
• Do not blend hot ingredients.
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.
2
Features of your MultiBlender
Electronic
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.
Recipe programs.
Three blending favourites, just add
ingredients and each of these programs have
been developed to ensure perfect consistent
results everytime.
Functional programs.
To assist with some of the more functional
blender uses, these four programs have been
tested and refined, to remove the guess work
and improve on the final blending result.
Manual operation.
Low and High speed control plus Pulse.
Cord storage facility.
For tidy, convenient storage of the cord
underneath the motor base.
3
4
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 six-
blade 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
Electronic
Figure 1
Figure 2
Six-blade
assembly
Silicone
seal
5
1. Place the blender jug onto the motor base.
Note: Do not switch ‘ON’ the MultiBlender
Electronic without the lid in position.
2. Place ingredients into the glass jug. Do
not exceed the maximum indicated level
– 1.5 litres.
3. Position the lid with ingredient cup onto
the blender jug. Ensure the lid is firmly in
place.
4. Using the control panel, select the desired
function, either from the pre-programmed
functions or the manual buttons High, Low
and PULSE settings.
The Blending Guide on page 6 shows
various 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.
Further ingredients can also be added
whilst blending by removing the ingredient
cup and pouring ingredients through the
hole in the lid.
Note: The pre-programmed functions can
be stopped by simply pressing the ‘OFF’
button.
5. If using the manual buttons, Low or High,
once you have completed blending, press
the ‘OFF’ button on the control panel.
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 Electronic
6
Processing Task Food Suggested Setting Programme Suggested Processing Procedure
Aerating Milkshakes, HIGH Milkshake Use chilled milk. Blend until
Smoothies desired consistency is achieved.
Chopping Nuts, Chocolate, PULSE Process ½ cup at a time, to
Garlic or Herbs ensure evenly sized pieces.
Crumbing Bread Crumbs PULSE Tear bread roughly. Process
until desired consistency.
Biscuit Crumbs PULSE Break into pieces and
process until crumbed.
Crushing Ice PULSE Crush Ice Add ¼ cup of water. Use the
PULSE button 3-4 times in
succession for crushed ice.
Emulsifying Salad Dressing LOW Crush Ice & Blend until well combined.
Cocktails Oil may be added to the
mixture during processing
through the pouring hole
in the lid.
Mixing Batters, Cakes LOW & HIGH MIX Process ingredients until
just combined.
DO NOT OVERPROCESS.
Pureeing Soups, HIGH PUREE Blend until smooth.
Vegetables,
Fruits
A Guide to your MultiBlender
Electronic
7
• 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
8
Quick cleaning method.
Half fill the blender with warm water and a
small amount of detergent. Press the PULSE
button for 10-20 seconds. Then remove the
jug and rinse it under running water.
For thorough cleaning.
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
9
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
½ 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
press the ‘PUREE’ button. When the cycle
has finished, 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 press the ‘PUREE’
button. 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
10
Roast Pumpkin Soup Serves 6
1.5 kg pumpkin
2 tablespoons olive oil
Sea salt & freshly ground black pepper
20g butter
1 onion, chopped
1 litre chicken stock
¹/³ 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 press the ‘PUREE’ button. Repeat
with remaining soup mixture.
6. Reheat until soup is hot. Serve with
cream and extra ground pepper if desired.
Recipes – Soups (continued)
11
Hummus Serves 4
420g can chickpeas, rinsed, and drained
2 tablespoons tahini
¼
cup lemon juice
¼
cup water
¼
cup olive oil
1 clove garlic, crushed
½
teaspoon ground cumin
½
teaspoon salt
1. Place all ingredients in the blender jug.
2. Press the ‘PUREE’ button.
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
¼
cup fresh coriander leaves
1 tomato, chopped
1. Place all ingredients except tomato in the
blender jug.
2. Press the ‘PUREE’ button.
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
12
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
½ cup pine nuts, roasted
60g pecorino or parmesan, grated
1. Place the basil, garlic, juice, salt, pepper
and oil in the blender jug. Blend on
‘HIGH’ for 20 seconds.
2. Push down any ingredients that may have
come up the sides of the jug and add the
nuts and cheese. Blend on ‘HIGH’ for
a further 20 seconds or until a smooth
texture is achieved. If a nutty texture is
desired only blend on ‘HIGH’ for 5-10
seconds.
To serve: Boil a large pot of boiling water
with a little oil in it. Boil 500g pasta until
just tender. Drain pasta well but do not
rinse. Place hot pasta back in to pot and stir
through half of the pesto sauce. Add more
pesto to taste if desired. Serve with extra
cheese and a sprinkle of toasted pine nuts.
Tip: To keep pesto sauce for a few days in
the refrigerator simply place pesto into a
clean container and pour enough olive oil
over top to cover, this will stop the pesto
from discolouring. Cover with lid or plastic
wrap.
Whole Egg Mayonnaise Approx. 1
1/
2
cups
1 egg
1 tablespoon lemon juice
2 teaspoons Dijon mustard
pinch sea salt
1 cup vegetable oil
1. Place egg, juice, mustard and salt in
the blender jug. Blend on ‘LOW’ for 10
seconds or until combined.
2. With the motor still running remove the
measuring cup from the lid, start to pour
in the oil in a slow, thin stream until the
mixture is creamy and all the oil has been
added.
3. Keeps in the refrigerator for 1 week.
Recipes – Dips/Starters/Pastes (continued)
13
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. Press the ‘PUREE’ button.
3. Chill for 1 hour before serving. Serve with
crackers and carrot sticks.
Herbed Mushroom Pate
Approx.
1
1/
2
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. Press the ‘PUREE’ button.
4. Pour into serving bowl and refrigerate for
at least 2 hours before serving.
5. Serve with Melba toasts.
Recipes – Dips/Starters/Pastes (continued)
14
Quiche Lorraine Serves 6-8
¹/³ cup packaged breadcrumbs
6 bacon rashers, rind removed, roughly
chopped
1 small onion, chopped finely
1½ cups grated tasty cheese
4 eggs
1 cup milk
½ cup cream
½ 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. Press the ‘MIX’ button.
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
15
Baked Lemon Cheesecake Serves 10
250g plain biscuit crumbs
2 teaspoons nutmeg
125g melted butter
250ml thickened cream
3 eggs
½ 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. Press the ‘MIX’ button. 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
2¼ cups self raising flour
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
-
2 eggs
180g butter, room temperature, chopped
½ cup buttermilk
1½ cups raw sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
1½ 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. Press the ‘MIX’ button. (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
16
Cream Cheese Frosting
250g softened cream cheese
¼ cup butter
1 teaspoon vanilla
3 cups icing sugar mixture
¼ 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
1¹/³ cups milk
¾ cup plain flour
Filling
3 Granny Smith apples, peeled,
cored and sliced
1½ teaspoons cinnamon
1½ tablespoons brown sugar
¾ cup water
¼ cup sultanas
1. Place all crepe ingredients into the
blender jug.
2. Press the ‘MIX’ button. 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
1/
4
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
¼ cup honey
1 cup milk
1½ cups self raising flour
pinch salt
1. Add all ingredients into the blender jug
and blend on ‘LOW’ for 30 seconds.
Scrape down sides of blender and blend
again on ‘LOW’ for a further 30 seconds.
2. Pour mixture into a jug and refrigerate for
30 minutes.
3. Place tablespoon amounts of mixture into
a lightly greased frying pan until golden on
each side.
4. Serve with butter.
Recipes – Desserts (continued)
17
Classic Banana Smoothie Serves 2
2 cups skim milk
2 medium bananas, roughly chopped
½ cup low fat yogurt
1 tablespoon honey
¼ teaspoon cinnamon
1. Place all ingredients into blender jug.
2. Press the ‘SMOOTHIE’ button.
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. Press the ‘MILK SHAKE’ button.
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. Press the ‘MILK SHAKE’ button.
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. Press the ‘MILK SHAKE’ button.
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. Press the ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
Recipes – Drinks
18
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. Press the ‘SMOOTHIE’ button.
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. Press the ‘MILK SHAKE’ button.
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
½ cup milk
3 ice cubes
1. Place all ingredients into blender jug.
2. Press ‘SMOOTHIE’ button.
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. Press ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
Peach Smoothie Serves 2
400g can peaches in natural juice, drained
¼ cup plain yogurt
2 teaspoons honey
1 scoop vanilla ice-cream
1 cup milk
1. Place all ingredients into blender jug.
2. Press ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
Mango Papaya Smoothie Serves 2
1 mango, peeled, pitted, and chopped
½ 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. Press ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
Recipes – Drinks (continued)
19
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
¹/³ cup milk
1. Place all ingredients into blender jug.
2. Press the ‘THICK SHAKE’ button.
3. Pour into 2 glasses.
Berry Yogurt Thick shake Serves 2
270g frozen berry yogurt
¼ cup frozen mixed berries
½ cup milk
1. Place all ingredients into blender jug.
2. Press the ‘THICK SHAKE’ button.
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. Press the ‘THICK SHAKE’ button.
3. Pour into 2 glasses, garnish with Tim Tam
Fingers.
Recipes – Thick Shakes
¹/³
20
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. Press the ‘COCKTAIL’ button.
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. Press the ‘COCKTAIL’ button.
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. Press the ‘COCKTAIL’ button.
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. Press the ‘COCKTAIL’ button.
3. Pour into 2 cocktail glasses.
Recipes – Cocktails
21
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. Press the ‘COCKTAIL’ button.
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. Press the ‘COCKTAIL’ button.
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. Press the ‘COCKTAIL’ button.
3. Pour into 2 cocktail glasses.
Recipes – Cocktails (continued)
Notes
Notes
‘Sunbeam’ is a registered trademark of Sunbeam
Corporation. ‘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. Backed by Sunbeam‘s 12 Month
Replacement Guarantee and National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2004.
(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.
is a registered Trademark of Sunbeam
Corporation Limited. ACN 000 006 771.
© Sunbeam Corporation Limited 2004.
Consumer Hotline
Australia
1800 025 059
New Zealand
(09) 912 0747
www.sunbeam.com.au
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