Sunbeam SM8650, SM6400 User Manual

StickMaster

Instruction Booklet

SM6200 StickMaster SM6400 StickMaster Plus - Stickmixer + Whisk + Chopper SM8650 StickMaster Pro - Stickmixer + Whisk + Chopper

Please read these instructions carefully and retain for future reference.

SM8650 featured.

Contents

Sunbeam’s Safety Precautions 1

Features of your Sunbeam StickMaster SM6200 2

Features of your Sunbeam StickMaster Plus SM6400 4

Features of your Sunbeam StickMaster Pro SM8650 6

Using your StickMaster 8

A Guide to your StickMaster 11

Care and Cleaning 12

Recipes 13

Important instructions – retain for future use.

Sunbeam’s Safety Precautions

SAFETY PRECAUTIONS FOR YOUR

SUNBEAM STICKMASTER.

• Do not handle appliance with wet hands.

• Avoid contact with moving parts.

• Do not touch the blade while it is operating, as it is very sharp. After the appliance has been switched off the blade will continue to rotate a moment longer.

• Do not use the appliance with hot oil, as there is a risk of burns due to splashing.

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.

• Hold the stick mixer firmly and up right while using it.

• Do not operate the appliance without a workload.

• When using extremely heavy loads, the appliance should not be operated for more than 4 seconds. This does not apply to the recipes detailed in this booklet.

• Never insert metal or other utensils, such as knives or forks, into the inside of the bowl while the appliance is operating.

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

• Never leave an appliance unattended while in use.

• 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.

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.

Features of your Sunbeam StickMaster - SM6200

Power buttons

With high (II) and low (I) speed settings, selecting the optimum speed for various blending tasks is easy.

Powerful 600 watt motor

High powered 600 watt motor for the most demanding blending tasks.

Detachable plastic shaft

The plastic shaft detaches with the push of the side buttons for easy cleaning.

Ice crushing blades

Unique blade design with vertical teeth for optimal blending. Crushes ice in seconds.

MAX

Large capacity beaker

Large capacity 1 litre beaker is ideal for taking measurements and preparing small quantities of processed foods.

Dishwasher-safe components

The detachable shaft, beaker and non-slip mat/storage cap are dishwasher-safe for easy cleaning.

Keeps the beaker secure on the bench during use and acts as a storage cap when not in

Non-slip mat / storage cap

use.

Features of your Sunbeam StickMaster Plus - SM6400

Power buttons

With high (II) and low (I) speed settings, selecting the optimum speed for various blending tasks is easy.

Powerful 600 watt motor

High powered 600 watt motor for the most demanding blending tasks.

Detachable plastic shaft

The plastic shaft detaches with the push of the side buttons for easy cleaning.

Chopper attachment

750ml chopper attachment conveniently attaches to the stick mixer to chop a variety of food including meats, vegetables, nuts and herbs.

Ice crushing blades

Unique blade design with vertical teeth for optimal blending. Crushes ice in seconds.

Non-slip mat / storage cap

Keeps the chopper secure on the bench during use and acts as a storage cap when not in use.

MAX

Large capacity beaker

MAX

Large capacity 1 litre beaker is ideal for taking measurements and preparing small quantities of processed foods.

Dishwasher-safe components

The detachable shaft, chopper bowl, chopping blade, whisk attachment, beaker and non-slip mat/storage caps are dishwasher-safe for easy cleaning.

Non-slip mat / storage cap

Keeps the beaker secure on the bench during use and acts as a storage cap when not in use.

Whisk attachment

Stainless steel whisk conveniently attaches to the stick mixer. Ideal for beating egg whites and mixing light batters.

Features of your Sunbeam

StickMaster Pro - SM8650

Variable speed control

A five speed setting allows the optimum speed to be used for various food processing tasks.

Power button

Pressing the ‘I’ button will operate the stick mixer at the speed selected on the variable speed control dial.

Turbo speed button

Pressing the ‘II’ button will provide an extra boost of power.

Powerful 600 watt motor

High powered 600 watt motor for the most demanding blending tasks.

Detachable stainless steel shaft

The stainless steel shaft detaches with the push of the side buttons for easy cleaning.

Chopper attachment

750ml chopper attachment conveniently attaches to the stick mixer to chop a variety of food including meats, vegetables, nuts and herbs.

Non-slip mat / storage cap

Keeps the chopper secure on the bench during use and acts as a storage cap when not in use.

MAX

Large capacity beaker

Large capacity 1 litre beaker is ideal for taking measurements and preparing small quantities of processed foods.

Dishwasher-safe components

The detachable shaft, chopper bowl, chopping blade, whisk attachment, beaker and non-slip mat/storage caps are dishwasher-safe for easy cleaning.

Non-slip mat / storage cap

Keeps the beaker secure on the bench during use and acts as a storage cap when not in use.

Ice crushing blades

Unique blade design with vertical teeth for optimal blending. Crushes ice in seconds.

Whisk attachment

Stainless steel whisk conveniently attaches to the stick mixer. Ideal for beating egg whites and mixing light batters.

Using your StickMaster

Important: Ensure that the stick mixer is unplugged from the power outlet before assembling or removing attachments.

1. Insert the motor housing into the hole on the top of the shaft until you hear a click. See figure 1.

Figure 1

Note: All stick mixers are designed to operate only when the power buttons remain depressed.

4. For an extra boost of power during operation, the turbo speed button (II) may be depressed (for model SM8650).

Note: The power button (I) should be released when selecting turbo speed.

5. To stop the stick mixer, take your finger off the power button or the turbo speed button (for model SM8650).

6. To detach the shaft, push the buttons at either side of the base of the motor housing until the two pieces separate. See Figure 2.

Figure 2

2. Plug the power cord into a 230-240 volt power outlet and turn the power on.

3. Lower the stick mixer into food and depress the power button (I) or (II) at the top of the motor housing. Setting (I) is low speed and setting (II) is high speed (for models SM6200 and SM6400).

Or, with your StickMaster Pro (SM8650),

you can select the optimal speed for the processing task, by turning the speed control dial from 1 to 5 and then depressing the power button (I). Speed one on the speed control dial is the slowest and speed five is the fastest.

Using your StickMaster continued

Using the chopper attachment (Models SM6400 and SM8650)

1. Place the chopper bowl on the non-slip mat, ensuring the surface is clean and level.

2. Fit the stainless steel chopping blade into the chopper bowl.

3. Place food into the chopper bowl.

4. Attach the lid onto the chopper bowl and rotate the lid in a clockwise direction until it locks into position.

5. Insert the motor housing into the hole on the top of the chopper attachment until you hear a click. See Figure 3.

Or, with your StickMaster Pro (SM8650),

Note: All stick mixers are designed to operate only whilst the power buttons remain depressed.

8. For an extra boost of power during operation, the turbo speed button (II) may be depressed (for model SM8650).

Note: The power button (I) should be released when selecting the turbo speed button (II).

9. To stop the StickMaster, take your finger off the power button or turbo speed button (for model SM8650).

10. To detach the chopper attachment, push

the buttons at either side of the base of the motor housing until the two pieces separate. See Figure 4.

Figure 3

6. Plug the power cord into a 230-240 volt power outlet and turn the power on.

7. Hold the bowl with one hand while operating the power button with the other. Setting (I) is low speed and setting (II) is high speed (for models SM6200 and SM6400).

Figure 4

Using your StickMaster continued

Using the whisk attachment (Models SM6400 and SM8650)

1. Insert the whisk attachment onto the base of the motor housing until you hear a click. See Figure 5

Note: All stick mixers are designed to operate only whilst the power buttons remain depressed.

4. For an extra boost of power during operation, the turbo speed button (II) may be depressed (for model SM8650).

Note: The power button (I) should be released when selecting the turbo speed button (II).

5. To stop the StickMaster, take your finger off the power button or the turbo speed button (for model SM8650).

6. To detach the whisk attachment, push the buttons at either side of the base of the motor housing until the two pieces separate. See Figure 6.

Figure 5

2. Plug the power cord into a 230-240 volt power outlet and turn the power on.

3. Holding the stick mixer, lower the whisk into food and depress the power button (I) or (II) at the top of the motor housing. Setting (I) is slow speed and setting (II) is high speed (for models SM6200 and SM6400.

Or, with your StickMaster Pro (SM8650)

you can select the optimal speed for whisking by gradually increasing the speed control dial from 1 to 5, or as desired, and then depressing the power button (I). Speed one on the speed control dial is the slowest and speed five is the fastest.

Figure 6

HeadingA Guide to your StickMaster

Attachment Processing Food Suggested Suggested Processing Task Setting Procedure

Aerating Milkshakes, Smoothies, 2 Cocktails, Fruit Frappes 5

Pureeing Soups, Sauces, Dips, 2

(SM6200-SM6400) (SM8650)

(SM6200-SM6400)

Baby Food 3-5

Ice Crushing Cocktails, 2 Children’s Ice Treats 5

Emulsifying Salad Dressing 1 3

Mincing Red meat, 2

(SM6200-SM6400) (SM8650)

(SM6200-SM6400)

Chicken fillets, 4-5 Fish fillets, Prawns

Chopping Herbs, Nuts, Olives, 2

(SM6200-SM6400)

Fruit, Vegetables 4-5

Dicing Onions, Garlic, 2

(SM6200-SM6400)

Ginger, Leeks, Carrots 4-5

Crumbing Bread Crumbs 1

(SM6200-SM6400)

desired consistency. 2-3

Use chilled milk. Blend until

desired consistency is achieved.

Blend until smooth.

(SM8650)

Use small sized ice cubes and

add ¼ cup of water.

Blend until well combined.

(SM8650)

Process ½ cup at a time, to ensure

(SM8650)

evenly sized pieces.

(SM8650)

Tear bread roughly. Process until

(SM8650)

desired consistency.

Biscuit Crumbs 2

Whisking Cream, Egg Whites, 2

Light Batters 4-5

(SM6200-SM6400)

(SM8650)

until crumbed.

(SM6200-SM6400)

(SM8650)

Break into pieces and process

Heading

Care and Cleaning

After each use

1. Always remove the power cord from the power outlet before cleaning and remove the detachable shaft of the stick mixer.

Note: Do not immerse, that is, soak the detachable shaft of the stick mixer in water because overtime the lubrication on the bearings can wash away.

2. Wash the detachable shaft under running water, without use of abrasive detergents.

3. When you have finished cleaning the detachable shaft of the StickMaster, place it upright so that any water which may have got in, can drain out.

4. Attachments including the beaker, beaker mat, chopper bowl, chopper mat and chopping blade (provided with models SM6400 and SM8650) and whisk (provided with models SM6400 and SM8650) can be washed in hot soapy water.

5. Dry thoroughly.

Important: Blades are extremely sharp, handle with care.

Note: Should the stainless steel chopper blade dull from extensive use, sharpening is recommended at your local sharpening shop to ensure consistent results.

For a quick wash up

Between processing tasks, hold the StickMaster in the beaker half filled with water and depress the power button for a few seconds.

Dishwasher Use

All plastic components deteriorate through prolonged dishwasher use.

However, parts of your StickMaster are tolerant to dishwasher use. These include the shaft, beaker, chopper bowl, chopper blade (provided with models SM6400 and SM8650), non-slip mats and whisk (provided with models SM6400 and SM8650).

Note: Place only on the top rack of the dishwasher.

Important: Motor housing is not dishwasher safe.

Motor Housing

Clean the motor housing with a damp cloth. Important: Ensure that the motor housing is

not immersed in water or any other liquid.

HeadingRecipes

Pesto

1 cup tightly packed fresh basil leaves 50g pinenuts, toasted 40g parmesan cheese, grated 2 cloves garlic, peeled 125ml olive oil 2 teaspoons lemon juice Fresh ground black pepper and sea salt to taste

1. Place all ingredients into the chopper bowl and process until smooth.

Makes 1 cup

Red Chilli Paste

100g fresh long red chillies, stem removed and roughly chopped 1 red onion, chopped 5 cloves garlic, peeled 2 stalks lemongrass, trimmed, pounded and sliced ¼ cup olive or vegetable oil

1. Place all ingredients into the chopper bowl and process until smooth.

Makes 1 cup Perfect to use in curries and for laksa.

Hummus

420g can chickpeas, rinsed and drained ¼ cup tahini ¼ cup lemon juice ¼ cup olive oil 1 clove garlic, crushed ½ teaspoon ground cumin Sea salt and Black pepper to taste

1. Combine ingredients in a bowl.

2. Process ingredients in two batches until smooth.

Makes about 2 cups

Lime Sage White Bean Dip

400g can white beans, rinsed and drained 2 tablespoons lime juice 2 tablespoons fresh sage, roughly chopped Sea salt and Black pepper to taste

1. Place all ingredients into chopper bowl and process until smooth.

2. Taste and season with salt and pepper if desired.

Makes 1 cup. Excellent served cold with lamb.

Recipes continued

Heading

Avocado Dip

1 small clove garlic, chopped 1 small onion, roughly chopped 2 medium avocados, peeled, stone removed and roughly chopped 2 tomatoes, roughly chopped 1 lemon, juiced 2 - 3 drops Tabasco sauce Salt and pepper to taste

1. Place all ingredients into a small bowl.

2. Using the StickMaster, process until smooth using a gentle up and down action.

3. Place into a small serving dish and serve with corn chips or raw vegetables, such as celery and carrot.

Blue Cheese Dip

2 small cloves garlic, chopped 1 small onion, roughly chopped 1 x 250g cream cheese, cut into pieces 250g blue cheese, cut into pieces 1 cup sour cream Salt and pepper to taste

1. Place all ingredients into a small bowl.

2. Using the StickMaster, process until smooth using a gentle up and down action.

3. Place into serving dish and serve with melba toast or raw vegetables.

Tip: Cream cheese and blue cheese should be at room temperature before processing.

Red Salmon Spread

1 x 210g can red salmon, drained and bones removed 125g butter, melted 1 teaspoon dry mustard 1 tablespoon mayonnaise 6 slices pickled cucumber Pepper to taste

1. Place all ingredients into a small bowl.

2. Using the StickMaster, process until smooth using a gentle up and down action.

3. Place into serving dish and serve with fresh crusty bread.

Peanut Butter

250g (1½ cups) blanched and roasted peanuts

1. Place peanuts into chopper bowl and

process for about 2-3 minutes, stopping every 30 seconds to scrape down the sides

of the bowl. Makes 1 cup. Store in airtight container in the refrigrator

for 2 weeks.

Biscuit Crumbs

100g (8-9) biscuits

1. Using the chopper attachment, process

until fine crumbs.

2. Use biscuit crumbs for the bases or

toppings of cheesecakes, slices and

crumbles. Also fantastic to stir through or

serve on top of ice cream for a real yummy

treat.

Recipes continued

Heading

Chocolate Crumbs

Place 100g chopped chocolate into chopper bowl and process until fine.

Marinated Chicken Wings

24 chicken wings, halved 2 cloves garlic, chopped 2cm piece green ginger, roughly chopped ½ cup soy sauce ½ cup olive oil 2/3 cup honey ½ teaspoon Chinese five spice powder pepper to taste.

1. Place chicken wings into a baking dish and pierce skin with a skewer.

2. Place remaining ingredients into a small bowl.

3. Using the StickMaster, process until smooth. Pour over chicken wings and allow to marinate for approximately 2 hours.

4. Pre-heat oven to 180°C. Bake for approximately 30 minutes, until dark golden in colour. Baste chicken throughout cooking.

Fresh Tomato Soup Serves 6

1 tablespoon (20g) butter or margarine 2 cloves garlic, chopped 2 onions, roughly chopped 8 large tomatoes, peeled and quartered ¹/³ cup tomato paste 4 cups chicken stock 2 tablespoons Worcestershire sauce 1 tablespoon sugar 2 teaspoons oregano 2 tablespoons chopped fresh basil ¼ cup cream Salt and pepper to taste

1. In a large saucepan, melt butter or margarine and sauté garlic and onions until tender.

2. Using the StickMaster pureé tomatoes and add to saucepan.

3. Add remaining ingredients, except cream. Bring to the boil. Reduce heat and allow to simmer for 10 minutes. Remove from heat.

4. Using the StickMaster, process soup until smooth, using a gentle up and down action.

5. Stir through cream and seasonings. Gently reheat if necessary. DO NOT allow soup to boil after cream has been added.

Recipes continued

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 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 and simmer, uncovered, for 10 minutes. Cool before blending.

5. Using the StickMaster, process soup until smooth, using a gentle up and down action.

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

Mustard and Parsley Rack of Lamb Serves 4

4 racks of lamb with 3 lamb chops in each, trimmed of excess fat 1 clove garlic 1 slice bread, roughly torn 2 teaspoons green peppercorns 1 tablespoon French mustard 1 tablespoon fruit chutney 1 cup parsley sprigs

1. Place garlic, bread, peppercorns, mustard and fruit chutney into a bowl and process with the StickMaster until garlic is finely chopped and mixture is combined.

2. Spread mixture over back of lamb.

3. Using the StickMaster, process the parsley until finely chopped. Coat over back of lamb.

4. Place in a baking dish with coated side upwards.

5. Bake in oven, preheated to 180°C for approximately 25-30 minutes or until cooked.

Recipes continued

Heading

Chicken, turkey, pork, lamb and or veal Stuffing

2 cups fresh breadcrumbs (see below) 1 red or white onion, chopped 3-4 tablespoons fresh herbs (sage, oregano, rosemary, marjoram) 60g butter, softened Fresh ground black pepper and sea salt to taste.

1. In a bowl combine all ingredients with a wooden spoon.

2. Spoon into chicken or turkey cavity or spread over lamb and veal before roasting.

Fresh Bread Crumbs

155g (3 standard slices white bread),

roughly chopped

Process in chopper bowl until fine crumbs. Makes 2 cups

Peach Yogurt Mousse

825g can peaches, drained ¼ cup caster sugar ¼ cup cream 200g natural yogurt 3 teaspoons gelatine dissolved in 2 tablespoons boiling water

1. Place peaches and sugar into a large

bowl.

2. Using the StickMaster process until

smooth.

3. Add cream, yogurt and dissolved gelatine.

Process until combined.

4. Pour into individual serving dishes and

refrigerate for several hours or until set.

5. Serve decorated with whipped cream and

grated chocolate.

Ricotta Puddings

375g ricotta 1 cup plain yogurt 1 egg 2 tablespoons orange juice 2 teaspoons orange rind 2 tablespoons caster sugar 1 teaspoon vanilla extract

1. Preheat oven to 180°C.

2. Using the StickMaster with whisk attachment, place all ingredients into a small bowl and whisk on a low speed until smooth. Divide the mixture between four ovenproof cups.

3. Bake for 25 minutes or until firm. Serve warm or cold.

Wild Berry Shortcake Flan

60g butter, softened ¹/³ cup caster sugar 1 teaspoon vanilla extract 1 tablespoon custard powder 2 tablespoons water 1 egg, beaten 1 cup self raising flour, sifted 1 cup cream, whipped 250g fresh or frozen berries ½ cup wild berry jam

1. Preheat oven to 170°C. Grease and flour flan tin.

2. In a small bowl cream butter, sugar and vanilla using the StickMaster with whisk attachment. Slowly mix in the custard powder and gradually add the beaten egg and water. Mix in flour.

Recipes continued

3. Spread cake batter into flan tin. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Loosen the edges with a small knife, cool slightly before turning out onto cake rack.

4. Once the shortcake is cool, fill the centre with the whipped cream and chill.

5. Meanwhile heat the jam in a small saucepan until warm and dip berries a few at time into the warmed jam. Pile the berries into the centre of the shortcake. Drizzle over any remaining jam. Chill before serving.

Heavenly Rich Chocolate Mousse

7g sachet gelatine 125ml boiling water 250g rich dark chocolate, melted 300ml thickened cream, whipped 2 egg whites

1. Combine gelatine and boiling water and mix until the gelatine has dissolved. Allow gelatine to cool.

2. Mix the melted chocolate and whipped cream together in a large bowl. Add gelatine.

3. In a small bowl using the StickMaster with whisk attachment, whisk the egg whites to stiff peak stage and fold into the chocolate mixture until well combined.

4. Immediately pour into 4 x 1cup ramekins. Refrigerate until firm.

Strawberry Cream

2 punnets strawberries, washed and hulled ¾ cup caster sugar 2 tablespoons lemon juice 3 teaspoons gelatine dissolved in 2 tablespoons boiling water 300mls thickened cream Extra strawberries for decoration

1. Place strawberries, sugar and lemon juice into a saucepan and bring to the boil.

2. Reduce heat and allow to simmer until sugar has dissolved. Add dissoved gelatine to strawberry mixture and allow to cool.

3. Using the StickMaster, process strawberry mixture until smooth.

4. In a separate bowl, using the StickMaster, process cream until thick.

5. Fold the cooled strawberry mixture through the cream using a large spoon. Pour into individual serving dishes and chill for several hours.

6. Serve decorated with extra fresh strawberries and whipped cream.

Recipes continued

Heading

Basic Butter Cake

125g butter or margarine, softened and cut into pieces ²/³ cup caster sugar 1 teaspoon vanilla 2 eggs 2 cups self raising flour ½ cup milk

1. Preheat oven to 190°C. Grease and line base of a 20cm round cake tin.

2. Place butter or margarine, sugar, vanilla and 1 egg into a small bowl.

3. Using the StickMaster, process mixture until light and fluffy, by using a gentle up and down action (tilt bowl slightly with processing if necessary).

4. Add remaining egg and beat to combine.

5. Using the StickMaster, gradually add flour and milk alternatively and mix using a gentle up and down action. DO NOT OVER PROCESS.

6. Spread mixture into prepared tin and bake for approximately 30-35 minutes, until golden. Cool and use as desired.

Variations

Banana Cake

Add 2 roughly chopped very ripe bananas and ½ teaspoon bicarbonate of soda when second egg is added to the mixture.

Cool and ice as desired.

Apple Tea Cake

Prior to baking cake, top with thinly sliced apple pieces and sprinkle with a mixture of 1 tablespoon brown sugar and ½ teaspoon cinnamon.

Apple

Add 1 grated apple

Apricots

Add 1 cup chopped dried apricots

Cranberries

Add ¼ cup dried cranberries

Pecans

Add ¼ cup chopped pecans

Lemon Icing

Finely grated rind of 1 lemon 2 tablespoons lemon juice 1½ cups icing sugar

1. Place all ingredients into a small bowl.

2. Using the StickMaster, process until well combined.

Chocolate Frosting

2 tablespoons (40g) butter or margarine 2 tablespoons cocoa ¼ cup milk 2 cups icing sugar

1. Place all ingredients into a small bowl.

2. Using the StickMaster, process until well combined.

Recipes continued

Scones Makes approximately 14

3 cups self raising flour 1 teaspoon icing sugar mixture 60g butter 420ml buttermilk

1. Preheat oven to 220°C. Grease a 19cm square tin.

2. Place flour, icing sugar mixture and butter into a medium bowl. Using the StickMaster, process until the mixture resembles fine breadcrumbs.

3. Add the buttermilk and process using a gentle up and down action until most of the mixture is just combined.

4. Turn mixture onto a floured surface and combine any loose mixture into the dough. Lightly knead until smooth.

5. Press dough out to about a 3cm thickness. Using a 5cm pastry cutter, cut into rounds. Place rounds into tin and bake in oven for about 15 minutes or until cooked.

Serve with jam and whipped cream.

Crepe Batter Makes approximately 12

3 eggs 1 tablespoon vegetable oil 1¹/³ cups milk ¾ cup plain flour

1. Place all ingredients into a small bowl.

2. Using the StickMaster, process until combined.

3. Strain mixture into a jug and stand for 15 minutes.

4. Place about 1/3 cup of batter onto a hot crepe pan or skillet and cook until lightly golden. Turn to brown other side.

5. Serve with favourite filling or as a dessert, sprinkle with icing sugar and lemon juice.

Basic Pikelet Batter Makes approximately 24

1 cup self raising flour pinch salt ¼ teaspoon bicarbonate soda 2 tablespoons sugar 1 egg 1 cup buttermilk 60g butter, melted

1. Place all ingredients into a small bowl.

2. Using the StickMaster, process until just combined. DO NOT OVER PROCESS.

3. Place tablespoon amounts of mixture into a lightly greased frypan and cook until golden on each side.

Mayonnaise

1 egg 1 tablespoon Dijon mustard pinch sea salt 1 tablespoon lemon juice ¾ cup vegetable oil

1. Place all ingredients except oil into a bowl.

2. Using the StickMaster, process until combined.

3. Gradually add half the oil in a thin stream processing constantly using a brisk up and down action.

4. Add remaining oil more quickly while processing until thick and smooth. DO NOT OVER PROCESS.

5. Store in refrigerator, in an airtight container for 2 weeks.

Recipes continued

Tartare Sauce

1 quantity of mayonnaise ½ small gherkin, roughly chopped 2 sprigs parsley 1 teaspoon capers, drained 1 teaspoon lemon juice ½ teaspoon sugar

1. Place all ingredients into a bowl.

2. Using the StickMaster, process until combined and finely chopped.

Serve chilled with seafood.

Easy Bernaise Sauce

1 eshallot, roughly chopped 2 tablespoons tarragon vinegar 1 tablespoon white wine 1 tablespoon water 6 peppercorns 1 bay leaf 2 egg yolks 250g butter, heated until bubbling

1. Place eshallot, vinegar, water, peppercorns and bay leaf into a small saucepan and simmer until liquid reduces to one third. Strain.

2. Combine liquid and egg yolks into a bowl. Using the StickMaster, process until combined.

3. Gradually add hot butter while processing using a brisk up and down action until mixture is thick and creamy. DO NOT OVER PROCESS. Serve over steaks or steamed vegetables.

Breakfast Shake

1 cup milk

¹/³ cup natural yogurt

125g fresh fruit (strawberries, passionfruit, banana), chopped 1 tablespoon wheat germ or bran

1. Place all ingredients into the large beaker.

2. Using the StickMaster process until smooth.

Banana Smoothie Serves 2

1 ripe banana, peeled and roughly chopped 50g natural yogurt 1 scoop vanilla ice cream or frozen yogurt 1 cup chilled milk 1 tablespoon honey

1. Place all ingredients into a large jug.

2. Using the StickMaster, process until

smooth and frothy.

Vanilla Milkshake Serves 2

1 cup chilled milk 2 scoops vanilla ice cream ¼ teaspoon vanilla essence

1. Place all ingredients into a large jug.

2. Using the StickMaster, process until

frothy.

Variations Chocolate

Add 1-2 tablespoons chocolate flavoured syrup.

Strawberry

Add ½ cup fresh strawberries or 1 tablespoon strawberry flavoured syrup.

‘Sunbeam’, is a registered trademark of Sunbeam Corporation. 'StickMaster' is a trademark of Sunbeam. Designed in Australia.

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.

(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 0800 786 232.

Consumer Hotline

Australia

1800 025 059

New Zealand

0800 786 232

www.sunbeam.com.au

is a registered Trademark of Sunbeam

Corporation Limited. ACN 000 006 771.

Sunbeam SM8650, SM6400 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual

Sunbeam’s Safety Precautions

Using your StickMaster

HeadingA Guide to your StickMaster

Care and Cleaning

HeadingRecipes