StickMaster® Ultra
Instruction Booklet
SM8800 StickMaster® Ultra - Stickmixer, Chopper & Whisk
Please read these instructions carefully
and retain for future reference.
Contents
Sunbeam’s Safety Precautions 1
Features of your StickMaster
Using your StickMaster
A Guide to your StickMaster
Care and Cleaning 8
Recipes 9
®
Ultra 2
®
Ultra 4
®
Ultra 7
Important instructions – retain for
future use.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM STICKMASTER ULTRA.
• 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.
• Do not blend hot ingredients. Always allow
• 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 20 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.
ingredients to cool to room temperature prior
to blending.
Sunbeam is very safety conscious when
designing and manufacturing consumer products, but
it is essential that the product user also exercise care
when using an electrical appliance. Listed below are
precautions which are essential for the safe use of an
electrical appliance:
• Read carefully and save all the instructions provided
with an appliance.
• Always turn the power off at the power outlet before
you insert or remove a plug. Remove by grasping the
plug - do not pull on the cord.
• Turn the power off and remove the plug when the
appliance is not in use and before cleaning.
• Do not use your appliance with an extension cord
unless this cord has been checked and tested by a
qualified technician or service person.
• Always use your appliance from a power outlet of the
voltage (A.C. only) marked on the appliance.
• This appliance is not intended for use by persons
(including children) with reduced physical, sensory
or mental capabilities, or lack of experience and
knowledge, unless they have been given supervision
or instruction concerning use of the appliance by a
person responsible for their safety.
• Children should be supervised to ensure that they do
not play with the appliance.
• The temperature of accessible surfaces may be high
when the appliance is operating.
• Never leave an appliance unattended while in use.
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.
• Do not use an appliance for any purpose other than
its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
• Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang over
the edge of a table or bench top or touch any hot
surface.
• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
damaged in any manner. If damage is suspected,
return the appliance to the nearest Sunbeam
Appointed Service Centre for examination, repair or
adjustment.
• For additional protection, Sunbeam recommend
the use of a residual current device (RCD) with a
tripping current not exceeding 30mA in the electrical
circuit supplying power to your appliances.
• Do not immerse the appliance in water or any other
liquid unless recommended.
• Appliances are not intended to be operated by
means of an external timer or separate remote
control system.
• This appliance is intended to be used in household
and similar applications such as: staff kitchen areas
in shops, offices and other working environments;
farm houses; by clients in hotels, motels and other
residential type environments; bed and breakfast
type environments.
1
Features of your
StickMaster® Ultra - SM8800
Variable speed control
Variable speed setting allows the optimum
speed to be used for various food processing
tasks.
Turbo speed button
Pressing the ‘II’ button will provide an extra
boost of power.
Power button
Pressing the ‘I’ button will operate the stick
mixer at the speed selected on the variable
speed control dial.
Powerful 800 watt motor / Motor Housing
High powered 800 watt motor for the most
demanding processing and blending tasks.
Detachable stainless steel shaft
The stainless steel shaft easily detaches by
twisting the motor housing with the stainless
steel shaft.
Chopper attachment
The chopper attachment conveniently attaches
to the motor housing to chop a variety of food
including herbs, vegetables, nuts and meat.
Non-slip mat / storage cap
Keeps the chopper secure on the bench
during use and acts as a storage cap when not
in use.
2
2
Large capacity beaker
Large capacity 1.4 litre beaker is ideal for
preparing small quantities of processed
foods.
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 stainless steel blade design 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.
33
Using your StickMaster® Ultra
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. See figure 1.
Twist to lock into place. See figure 2.
Figure 1
Note: 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.
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.
6. Turn the power off at the power outlet and
unplug the power cord from the outlet.
7. To detach the shaft, twist the shaft and
the motor housing until the two pieces are
separate. See Figure 2.
To lock
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.
With your stick blender, you can select the
optimal speed for the processing task, by
turning the speed control dial from 'low'
to 'high' and then depressing the power
button (I).
4
To unlock
Figure 2
Using your StickMaster® Ultra continued
Using the chopper attachment
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. Lock the motor housing into the hole on
the top of the chopper attachment by
twisting motor housing and chopper bowl
lid until it locks into place. See Figure 3.
To lock
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.
Note: The power button (I) should be released
when selecting the turbo speed button (II).
9. To stop the stick mixer, take your finger off
the power button or turbo speed button.
10. Turn the power off at the power outlet
and unplug the power cord from outlet.
11. Unlock by twisting motor housing with
lid of chopper bowl until the two pieces
separate. See Figure 4.
To unlock
Figure 3
5. Plug the power cord into a 230-240 volt
power outlet and turn the power on.
6. Hold the bowl with one hand while
operating the power button with the other.
Setting 'low' is low speed and setting 'high'
is high speed.
Figure 4
5
Using your StickMaster® Ultra continued
Using the whisk attachment
1. Lock the whisk attachment onto the motor
housing by twisting the motor housing with
the whisk attachment until both lock into
place. See Figure 5 and Figure 6.
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.
Note: The power button (I) should be released
when selecting the turbo speed button (II).
5. To stop the stick blender, take your finger
off the power button or the turbo speed
button.
6. Turn the power off at the power outlet and
unplug the power cord from outlet.
7. Twist to unlock the motor housing with
the whisk attachment until the two pieces
separate.
To lock
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 'low' is slow speed and setting
'high' is high speed.
6
To unlock
Figure 6
HeadingA Guide to your StickMaster® Ultra
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1
Attachment Processing Food Suggested Suggested Processing
Task Setting Procedure
Aerating Milkshakes, Smoothies, Low
Cocktails, Fruit Frappes Medium
Use chilled milk. Blend until
desired consistency is achieved.
Pureeing Soups, Sauces, Dips, Medium Blend until smooth.
Baby Food
Ice Crushing Cocktails, Medium Use small sized ice cubes and
Children’s Ice Treats add ¼ cup of water.
Emulsifying Salad Dressing Low Blend until well combined.
Low - Medium
Mincing Red meat,
Chicken fillets, Medium/High - High Roughly chop first.
Fish fillets, Prawns
Chopping Herbs, Nuts, Olives, 2 Medium Process ½ cup at a time,
Fruit, Vegetables 4-5 High to ensure evenly sized pieces.
Dicing Onions, Garlic, 2 Medium Pulse until desired size
Ginger, Leeks, Carrots 4-5 High is achieved.
Crumbing Bread Crumbs Low Tear bread roughly. Process
desired consistency.
until desired consistency.
Biscuit Crumbs Medium Break into pieces and process
until crumbed.
Whisking Cream, Egg Whites, Medium
Light Batters
7
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 stick blender, 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 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 stick
blender in the beaker half filled with water
and depress the power button for a few
seconds.
Dishwasher Use
Sunbeam do not recommend washing any
part of the stick blender a in the dishwasher.
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.
8
HeadingRecipes
Roasted Beetroot Dip
Makes: about 2 cups
Preparation: 15 minutes
Cooking: 1 hour 15 minutes
3 medium fresh beetroot
¼ cup orange juice
¹/³ cup natural yogurt
¼ cup low fat sour cream
¼ teaspoon cumin powder
2 tablespoons horseradish cream
1. Preheat oven to 200°C. Trim the beetroot
leaving a 2cm stalk attached. Wash
beetroot carefully removing all dirt but do
not damage the skin. Wrap each beetroot
individually in aluminium foil.
2. Place beetroot on a baking tray and bake
in oven for about 1 - 1¼ hours or until
tender. Turn the beetroot every 15 minutes.
3. Remove beetroot from oven; open foil and
allow beetroot to cool for 15 minutes.
Using a sharp knife, remove stems and
peel away skin. Cut beetroot quarters.
4. Place beetroot and orange juice into the
chopper bowl. Place lid firmly on.
5.Process, scrapping down side of bowl
occasionally, until chopped. Add yogurt,
sour cream, cumin and horseradish.
Process until desired texture is achieved.
Taste and season with salt. Serve with
crackers or sliced Turkish bread
Artichoke, Green Onion & Ricotta Dip
Makes: 2 cups
Preparation: 10 mins
340g marinated artichokes, drained, chopped
250g fresh ricotta
3 green onions, trimmed, chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon warm water
1 large clove garlic, crushed
Bagel chips, to serve
1. Place all ingredients into the chopper bowl.
Place lid firmly on. Process, scrapping
down side of bowl occasionally, until
smooth.
2. Taste and season with salt. Transfer to a
serving bowl. Serve with bagel chips.
9
Recipes continued
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Creamy Avocado Dip
Makes: about 2 cups
Preparation: 5 minutes
2 avocados
¹/³ cup light sour cream
1 tablespoon sweet chilli sauce
1 teaspoon lemon juice
Corn chips, to serve
1. Place all ingredients into the chopper bowl.
Place lid firmly on. Process, scrapping
down side of bowl occasionally, until
smooth.
2. Taste and season with salt and pepper.
Transfer to a serving bowl. Serve with corn
chips.
Garlic Fetta Dip
Makes: 1 cup
Preparation: 5 mins
200g reduced-fat creamy fetta, crumbled
200g low-fat fresh ricotta
¼ cup olive oil
2 large cloves garlic, crushed
1. Place all ingredients into the chopper bowl.
Place lid firmly on.
2. Process, scrapping down side of bowl
occasionally, until smooth. Taste and
season with salt.
3. Transfer to a bowl. Serve as part of an
antipasto platter.
10
Recipes continued
Hummus
Makes: 2 cups
Preparation: 10 minutes
2 x 420g cans chickpeas, rinsed, drained
2-3 tablespoons tahini paste
2 cloves garlic, crushed
¼ cup lemon juice
½-1 teaspoon cumin powder
²/³ cup water
Pita chips, to serve
1. Place all ingredients into the chopper bowl.
Place lid firmly on.
2. Process, scrapping down side of bowl
occasionally, until smooth.
Tip: Add a little extra water to adjust the
consistency to your liking.
3. Taste and season with salt & pepper.
Transfer to a serving bowl. Serve with pita
chips.
Rocket, Chilli and Cashew Nut Dip
Makes: about 1½ cups
Preparation: 10 minutes
1 clove garlic
2 large red chillies, seeds removed and
roughly chopped
3 cups wild rocket leaves
½ cup light olive oil
3-4 teaspoons lemon juice
²/³ cup unsalted toasted cashews
½ cup grated parmesan cheese
Lavash chips, to serve
1. Place the garlic and chilli into the chopper
bowl. Place lid firmly on. Process until
finely chopped. Scrape down sides of bowl.
Add rocket, oil, lemon juice; push rocket
down to fit or process half for 1-2 seconds
then add remaining. Process mixture again
until combined.
2. Add cashews and cheese. Pulse mixture
until a desired texture is achieved.
3. Taste and season with salt and pepper.
Transfer to a serving bowl. Serve with
lavash chips.
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White Bean Dip
Makes: 2 cups
Preparation: 10 minutes
2 x 400g cans white beans, rinsed, drained
1 teaspoon finely grated lemon rind
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
2 cloves garlic, crushed
Grilled asparagus, to serve
1. Place all ingredients into the chopper bowl.
Place lid firmly on. Process, scrapping
down side of bowl occasionally, until
smooth.
2. Taste and season with salt. Transfer to a
serving bowl. Serve with grilled asparagus,
if desired.
Peanut Butter
Makes: 1 cup
Preparation: 5 minutes
250g (1½ cups) blanched, roasted peanuts
1. Place peanuts into chopper bowl and
process for about 2-3 minutes stopping
every 30 seconds to scrape down sides of
bowl.
2. Store in an airtight container in the
refrigerator for 2 weeks.
12
Recipes continued
Whole egg Mayonnaise
Makes: about 1 cup
Preparation: 5 minutes
1 egg
1 egg yolk
1 tablespoon lemon juice
1 tablespoon Dijon mustard
pinch sea salt
¾ cup vegetable oil or olive oil
1. Place egg, yolk, juice, mustard and salt
into the beaker. Using the stick blender,
process until combined.
2. With the motor still running, start to pour
in the oil in a slow, thin stream while
moving the stick blender in a gentle up
and down action. Keep adding the oil until
the mixture and thickened.
3. Transfer to a clean container. Keeps in the
refrigerator for 1 week.
Variation:
Tartar sauce
Makes: about 1 cup
1 quantity whole egg mayonnaise
20g sweet gherkins, roughly chopped
2 tablespoons roughly chopped flat leaf
parsley
2 teaspoons capers
½ teaspoon sugar
1. Combine ingredients into the chopper bowl
attachment. Blend until well combined.
2. Transfer to a clean container. Keeps in the
refrigerator for 1 week.
Garlic aioli
Makes: about 1 cup
Preparation: 5 minutes (+ cooling time)
Cooking: 30 minutes
1 head garlic
Olive oil
1 quantity whole egg mayonnaise
1. Preheat oven to 200ºC. Cut top off garlic
and place onto a baking tray lined with
baking paper.
2. Drizzle garlic with a little oil and bake in
oven for 30 minutes or until garlic is soft;
remove from oven and cool.
3. Place mayonnaise into the chopper bowl
and squeeze the roasted garlic from the
skin into the bowl. Blend until smooth.
4. Transfer to a clean container. Keeps in the
refrigerator for 1 week.
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Recipes continued
Heading
Easy Béarnaise Sauce
Serves: 4
Preparation: 15 minutes
Cooking: 10 minutes
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, melted and cooled
1. Place eshallot, vinegar, wine, water,
peppercorns and bay leaf into a small
saucepan and simmer until liquid reduces
to one third. Strain; discard bay leaf,
peppercorns and onion.
2. Combine liquid and egg yolks into a
beaker. Using the stick blender, process
until combined.
3. Gradually add butter while processing
using a brisk up and down action until
mixture is thick and creamy. DO NOT
OVER PROCESS. Season to taste with salt
and pepper.
4. On reheating the sauce, add a teaspoon of
hot water if it splits and whisk to combine.
5. Season to taste with salt and pepper.
Asian Salad Dressing
Makes: 1 cup
Preparation: 5 minutes
Cooking: 2-3 minutes
½ cup caster sugar
2 tablespoons soy sauce
¹/³ cup rice vinegar (or malt vinegar)
²/³ cup olive oil
1 teaspoon sesame oil
1. Heat the sugar, soy sauce and vinegar over
a low heat until the sugar has dissolved;
cool.
2. Place sugar mixture and remaining
ingredients into the beaker.
3. Using the stick blender blend using a
gentle up and down action until the
mixture has emulsified and become thick
and creamy.
Serving suggestion: Finely grate a cabbage
toss with dressing and serve sprinkle with
toasted almond flakes, pine nuts and sesame
seeds.
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Red Wine Vinaigrette
Makes: 1 cup
Preparation: 5 minutes
Cooking: 2-3 minutes
¼ cup red wine vinegar
1 cup extra virgin olive oil
1 tablespoon caster sugar
1 tablespoon Dijon mustard
1. Place ingredients into the beaker.
2. Using the stick blender blend using a
gentle up and down action until the
mixture has emulsified and become thick
and creamy. Season to taste.
Serving suggestion: Serve over grilled
vegetables or a salad.
Salsa Verde
Serves: 4-6
Preparation: 5 minutes
1 cup flat leaf parsley
½ cup dill
½ cup mint leaves
2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper
¾ cup extra virgin olive oil
1. Combine all ingredients into the chopper
bowl. Place lid on firmly.
2. Process mixture until is at a desired
texture.
3. Serve with grilled or barbecued fish fillets
or chicken breast fillets.
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Cauliflower & Blue Cheese Soup
Serves: 4
Preparation: 10 minutes (+cooling time)
Cooking: 25 minutes
20g butter, chopped
1 large brown onion, finely chopped
1 tablespoon mustard powder
500g cauliflower, cut into florets
3 cups vegetable stock
2 cups water
60g mild blue vein cheese, chopped
½ cup light thickened cream
Chopped fresh chives, to garnish
Toasted sourdough bread, to serve
1. Heat oil and butter in a large saucepan
over medium-high heat. Add onion and
cook, stirring, for 3 minutes.
2. Add powder and cook, stirring, for 30
seconds. Stir in cauliflower. Add stock and
water and bring to the boil. Reduce heat
to low and simmer, stirring occasionally,
for about 20 minutes or until cauliflower
is tender. Remove from heat. Set aside to
cool to room temperature.
3. Using the stick blender, process soup
until smooth, using a gentle up and down
action. Return soup to a low heat; add
cheese and stir until hot and cheese melts.
Taste and season with salt and ground
white pepper.
4. Ladle soup among serving bowls. Sprinkle
with chives and serve with toast.
Chicken, Sweet Corn & Bacon Soup
Serves: 4
Preparation: 15 mins (+ 10 minutes cooling time)
Cooking: 25 mins
3 rashers bacon, rind and fat trimmed, finely
chopped
1 medium brown onion, finely chopped
2 cloves garlic, crushed
2 x 420g cans sweet corn kernels, rinsed,
drained
2 trimmed celery sticks, finely chopped
1L chicken stock
1 cup water
2 small (280g) single chicken breast fillets
3 green onions, thinly sliced
2 eggwhites, lightly beaten
1. Heat a large saucepan on a medium heat;
cook bacon, stirring for 2 minutes.
2. Add onion, garlic, half the corn and celery.
Cook, stirring, for 3-4 minutes.
3. Add the combined stock and water and
stir to combine. Add chicken. Place lid on
saucepan and simmer for 15 minutes.
4. Use tongs to transfer chicken to a bowl.
Remove soup from heat. Set aside to cool
to room temperature.
5. Using the stick blender, process soup until
almost smooth, using a gentle up and down
action.
6. Shred chicken and add to soup along with
remaining corn. Stir in onions. Taste and
season with salt and ground white pepper
Add eggwhites and cook for a further 1-2
minutes. Stir briefly. Serve.
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Spicy Sweet Potato Soup
Serves: 4
Preparation: 15 minutes (+ 10 minutes cooling time)
Cooking: 25 minutes
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, crushed
1-2 tablespoons red curry paste
1 kg sweet potato (kumera), diced
1 litre chicken stock
½ cup light coconut milk
chopped coriander, to serve
1. Heat oil in a large saucepan over mediumhigh heat. Cook onion for 2-3 minutes or
until soft. Add garlic and red curry paste
and cook for 1 minute.
2. Add sweet potato and chicken stock. Bring
to the boil. Reduce heat to low. Cover and
cook for 15 minutes or until sweet potato
is soft. Remove from heat. Set aside to
cool to room temperature.
3. Using the stick blender, process soup
until smooth, using a gentle up and down
action. Return soup to a low heat; add
coconut milk and stir until hot.
4. Ladle soup among serving bowls. Sprinkle
with coriander.
Mixed Mushroom & Thyme Soup
Serves: 4
Preparation: 10 mins (+ 10 minutes cooling time)
Cooking: 25 mins
1 tablespoon olive oil
20g butter, chopped
1 large brown onion, finely chopped
2 cloves garlic, crushed
1kg small button mushrooms
100g shitake mushrooms, sliced
3 cups vegetable stock
2 cups water
200g oyster mushrooms, sliced
½ cup extra light sour cream
1 tablespoon chopped fresh thyme leaves
Rye toast, to serve
1. Heat oil and butter in a large saucepan
over medium heat. Add onion and cook,
stirring, for 3 minutes.
2. Stir in garlic and mushrooms and cook,
stirring occasionally, for 5 minutes or until
mushrooms soften.
3. Add stock and water and bring to the boil.
Reduce heat to medium-low and simmer,
stirring occasionally, for 10 minutes or
until liquid reduces slightly.
4. Stir in oyster mushrooms and simmer for a
further 2 minutes. Remove from heat. Set
aside to cool to room temperature.
5. Using the stick blender, process soup
until smooth, using a gentle up and down
action. Return soup to a low heat; stir in
cream until hot. Stir in thyme.
6. Taste and season with salt and freshly
ground black pepper. Ladle among serving
bowls. Serve with toast.
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Potato and Leek Soup
Serves 4
Preparation: 10 minutes (+ 10 minutes cooling time)
Cooking: 40 minutes
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
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 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 30 minutes or until
potatoes are tender. Remove from heat.
Set aside to cool to room temperature.
3. Using the stick blender, process soup
until smooth, using a gentle up and down
action. Return soup to a low heat; add
cooked bacon to soup and reheat until hot.
Season to taste with freshly ground pepper.
4. Ladle soup among serving bowls. Sprinkle
with parmesan cheese.
Roast Pumpkin Soup
Serve: 4
Preparation: 15 minutes (+ 10 minutes cooling time)
Cooking: 1 hour
1.5 kg pumpkin
2 tablespoons olive oil
20g butter
1 onion, chopped
1 litre low salt 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 to room temperature
before blending.
5. Using the stick blender, process soup
until smooth, using a gentle up and down
action.
6. Return soup to a low heat; taste and
season with pepper. Serve with cream if
desired.
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Roast Chicken with Mushroom Stuffing
Serves: 4
Preparation: 20 minutes
Cooking: 1 hour and 30 minutes
10g dried porcini mushrooms
6 slices day old bread, roughly chopped
8 large sage leaves
1 tablespoon olive oil
1 onion, chopped finely
100g swiss brown mushrooms, chopped
100g butter, softened
1.8kg whole fresh chicken
Olive oil, extra
1. Pre heat oven to 200°C.
2. Place porcini mushrooms into chopper
bowl. Process until almost fine. Add bread
and sage; process until mixture forms
breadcrumbs. Place into a large bowl.
3. Heat oil in a frying pan, cook onion until
softened; add mushrooms and cook,
stirring, until mushrooms have softened.
Remove from heat; cool. Add to bread
mixture with remaining ingredients; mix
well. Season with salt and pepper.
4. Wash and clean chicken thoroughly. Pat
dry with paper towelling.
5. Place the stuffing inside the cavity of the
chicken. Tuck the wings back and tie the
base of the chicken with cooking string
so that the legs are crossed and securely
positioned.
6. Brush the chicken with oil and season with
salt and pepper.
7. Place the chicken onto an oiled wire rack
over an oven dish. Roast uncovered, for
approximately 1 hour and 30 minutes or
until cooked through.
Note: To check the chicken to see if it has
cooked thoroughly, insert a skewer into the
thigh. The chicken is cooked when the juices
run clear.
Pasta with Classic Tomato Sauce
Serves: 4
Preparation: 10 mins (+ cooling time)
Cooking: 40 mins
1 tablespoon olive oil
1 large brown onion, chopped
1 kg vine-ripened tomatoes, chopped
2 cloves garlic, finely chopped
1 tablespoon brown sugar
1 tablespoon red wine or balsamic vinegar
2 tablespoons finely chopped fresh oregano
leaves
400g spaghetti
1. Heat oil in a large saucepan over mediumhigh heat. Add onion and cook, stirring, for
3 minutes or until soft. Add tomato and
garlic and cook, stirring, for a further 2
minutes or until well combined.
2. Sprinkle over sugar and stir to combine.
Cook, stirring, for 1 minute or until sugar
dissolves. Add vinegar and stir to combine.
Reduce heat to low and simmer, stirring
occasionally, for 30 minutes or until sauce
thickens. Remove from heat. Set aside to
cool to room temperature.
3. Meanwhile, bring a large saucepan of
salted water to the boil. Using the stick
blender, process sauce until smooth, using
a gentle up and down action. Return sauce
to a low heat stir until mixture is hot. Taste
and season with salt. Stir in oregano.
4. Cook pasta until al dente; drain and serve
immediately with sauce.
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Parmesan veal schnitzel
Serves: 4
Preparation: 20 mins (+ 30 minutes chilling time)
Cooking: 10 mins
3 slices day old bread, crust removed and
roughly chopped
1 cup grated parmesan
4 veal steaks
½ cup plain flour
1 egg, lightly beaten
¼ cup milk
2 lemons, cut into wedges
Mixed green salad, to serve
1. Place bread and parmesan into the
chopper bowl. Process until well crumbled.
Place one piece of veal between 2 sheets
of non-stick baking paper. Use the flat side
of a meat mallet or base of a heavy frying
pan to gently pound until about .5mm
thick. Repeat with remaining veal steaks.
2. Place flour, combined egg and milk and
breadcrumb mixture in separate bowls.
3. Dip one piece of veal at a time into
flour, shake off any excess. Dip in egg
mixture and then in breadcrumb mixture
to evenly coat. Place on a plate. Repeat
with remaining veal, flour, egg mixture and
breadcrumb mixture. Cover with plastic
wrap and place in the fridge for 2-4 hours
to chill.
4. Heat oil in a non stick frying pan. Cook
veal for 4-5 minutes each side or until
golden and cooked.
5. Serve veal schnitzels with lemons and
salad.
Note: You can also use pork steaks or chicken
thigh fillets in this recipe.
Lamb Rack with Garlic and Parmesan Crust
Serves 4
Preparation: 10 minutes
Cooking: 25 minutes
2 x 400g lamb rack roast, French trimmed
4 slices day old bread, crust removed and
roughly chopped
2 cloves garlic, chopped
2 tablespoons grated fresh parmesan
1 tablespoon chopped fresh rosemary
2 tablespoon seeded mustard
Olive oil spray
Roasted potatoes, to serve
1. Preheat oven to 180°C.
2. Combine bread, garlic, parmesan and
rosemary into the chopper bowl. Process
until mixture resembles fine breadcrumbs.
3. Place lamb racks on a baking tray, having
the bones interlocked in the middle.
4. Spread mustard evenly over the outside of
the cutlet base.
5. Press the bread mixture over the mustard
and spray well with olive oil spray.
6. Place lamb racks in oven and bake 40
– 45 minutes or until cooked as desired.
Remove from oven and cover with foil.
Allow to rest 10-15 minutes.
7. Cut lamb into individual cutlets and serve
with roasted potatoes.
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Baby Food
Making your own baby's food is wonderful.
The stick blender makes baby food suitable
for babies 6 months and over. We recommend
that you make sure your chopper bowl has
been thoroughly cleaned before pureeing.
Tips for freezing baby food: Food can be frozen
in a clean ice cube tray in portions, covered,
and once frozen, transferred to a resealable
bag. Portions can then be thawed as you
need it.
Potato and Pumpkin
250g potatoes
320g pumpkin
1. Peel potato and chop into chunks. Peel
pumpkin and remove seeds. Cut into
pieces larger than the potatoes as the
potatoes take longer to cook.
2. Simmer vegetables in a small saucepan
with water until tender but do not
overcook; strain and reserve some of the
liquid. Allow to cool to room temperature.
3. Place vegetables into the chopper bowl
with about 1-2 tablespoons of the reserved
liquid. Process on the lowest speed until
the desired texture is achieved.
4. Warm before serving.
Potato, Cauliflower, Broccoli and Cheese
1 small potato
140g cauliflower
95g broccoli
10g grated cheese
1. Peel potato and chop into chunks. Cut the
cauliflower and broccoli into pieces.
2. Simmer potato in a small saucepan with
water until almost cooked; then add the
other vegetables and cook until tender
but do not overcook; strain and reserve
some of the liquid. Allow to cool to room
temperature.
3. Place vegetables into the chopper bowl
with about 1-2 tablespoons of the reserved
liquid. Process on the lowest speed until
the desired texture is achieved.
4. Remove from chopper bowl and stir
through cheese.
5. Warm before serving.
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Pumpkin, Zucchini and Sweet Potato
330g pumpkin
125g sweet potato
1 medium (170g) zucchini
1. Peel pumpkin and sweet potato and cut
into chunks. Peel the zucchini and cut
into rounds.
2. Simmer pumpkin and sweet potato in a
small saucepan with water until tender;
then add the zucchini and cook until
tender but do not overcook; strain and
reserve some of the liquid. Allow to cool to
room temperature.
3. Place vegetables into the chopper bowl
with about 1-2 tablespoons of the reserved
liquid. Process on the lowest speed until
the desired texture is achieved.
4. Warm before serving.
Apple and Pear
1 medium green apple
2 large brown pears
1. Peel fruit and chop into chunks.
2. Simmer fruit in a small saucepan with
water until tender but do not overcook;
strain and reserve some of the liquid.
Allow to cool to room temperature.
3. Place fruit into the chopper bowl with
about 1-2 tablespoons of the reserved
liquid. Process on the lowest speed until
the desired texture is achieved.
4. Serve warm or cold.
Pear, Banana and Papaya
1 large brown pear
1 small banana
¼ papaya
1. Peel pear and chop into chunks.
2. Simmer pear in a small saucepan with
water until tender but do not overcook;
strain and reserve some of the liquid.
Allow to cool to room temperature.
3. Peel banana; chop into chunks. Peel
papaya and remove seeds; chop into
chunks.
4. Place fruit into the chopper bowl with
about 1-2 tablespoons of the reserved
liquid. Process on the lowest speed until
the desired texture is achieved.
5. Serve warm or cold.
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Sweets
Chocolate Self- Saucing Pudding
Serves 6
Preparation: 15 minutes
Cooking: 35-40 minutes
100g unsalted butter, melted
½ cup milk
1 egg
1 cup self-raising flour
2 tablespoons cocoa
½ cup caster sugar
Topping:
2 tablespoons cocoa
1 cup firmly packed brown sugar
2 cups boiling water
1. Preheat oven to 180ºC. Grease an 8-cup
heatproof bowl.
2. Combine butter, milk and egg in a large
jug.
3. In a large bowl, sift flour and cocoa
together and mix in the sugar.
4. Gradually add the wet ingredients into the
flour mixture and using the stick blender
with the whisk attachment; mix well.
Spoon into prepared bowl.
5. Combine the cocoa and brown sugar
together, sprinkle over the top of pudding.
Using the back of a large spoon, carefully
pour boiling water over the mixture.
6. Bake, uncovered for 35-40 minutes. Serve
immediately with vanilla ice cream.
Cup cakes
Makes: 12-18
Preparation: 10 minutes
Cooking: 15-20 minutes
125g butter, chopped, softened,
¾ cup caster sugar
1 teaspoon vanilla essence
2 eggs
1¼ cups self-raising flour
¹/³ cup milk
1. Preheat oven to 180°C. Line 2 muffin pans
with paper cases.
2. Combine butter, sugar and vanilla essence
in the beaker. Using the stick blender,
process until light and fluffy.
3. Add eggs one at a time, processing well
after each addition.
4. Transfer mixture to a bowl. Gently stir in
flour and milk in two batches.
5. Spoon mixture into prepared pans and
bake for 15-20 minutes or until golden.
6. Serve with icing, cream or dust with icing
sugar before serving.
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Fig, Cinnamon & Banana Cake
Serves: 12
Preparation: 15 mins
Cooking: 1 hour 5 mins
Melted butter, to grease
125g butter, softened
½ cup firmly packed brown sugar
½ teaspoon ground cinnamon
2 eggs
1½ cups self-raising flour
1 cup almond meal
1 cup milk
2 large overripe bananas, mashed
200g dessert figs, chopped
Icing sugar mixture, to dust
Vanilla custard, to serve
1. Preheat oven to 180°C. Lightly grease a
20cm round cake pan with melted butter.
Line base and side with non-stick baking
paper.
2. Place the butter, sugar and cinnamon in
a medium bowl. Using the stick blender,
process until smooth, using a gentle up
and down action. Gradually process in one
egg at a time, beating well between each
addition.
3. Stir in flour, meal, milk and banana until
combined. Use a large metal spoon to
gently fold in figs. Spoon into prepared pan
and smooth surface. Bake for about 1 hour
and 5 minutes or until a skewer inserted
into the middle comes out clean. Remove
from oven. Turn out onto a wire rack to
cool.
4. Dust with icing sugar. Cut into wedges.
Serve with vanilla custard.
Tip: The riper the bananas are then the
moister the cake will be.
Pear & Choc Chip Friands
Makes: 8
Preparation: 10 minutes
Cooking: 20-25 minutes
3 pieces (70g) dried pear
½ cup plain flour
6 egg whites
185g butter, melted
1½ cups icing sugar mixture
1 cup almond or hazelnut meal
½ cup dark chocolate choc bits
1. Preheat oven to 190°C. Spray 8 oval (¹/³
cup) non-stick friand pans with cooking oil.
2. Finely chop pear and toss in a bowl with 1
tablespoon of the flour.
3. Place egg whites in a large bowl and
whisk until well combined. Add butter; sift
over icing sugar mixture. Add remaining
flour, almond meal and pear and stir until
combined. Spoon mixture evenly among
pans. Sprinkle with choc chips. Bake for
20-25 minutes or until cooked when tested
with a skewer. Turn out onto a wire rack to
cool.
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Strawberry Pikelets
Makes: approx 20
Preparation: 10 minutes
Cooking: 15 minutes
1 egg
¼ cup sugar
1 cup self raising flour
¾ cup milk
pinch salt
150g fresh strawberries, hulled, finely
chopped
butter for frying
1. Place egg and sugar in beaker. Using the
stick blender with the whisk attachment,
mix until light and creamy.
2. Add flour, milk and salt and mix until
smooth. Do not over process. Stir in
strawberries.
3. Spoon heaped spoonfuls of batter into a
lightly greased frying pan and cook until
golden on each side.
4. Serve with extra butter.
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Drinks
Breakfast smoothie
Serves: 2
Preparation: 5 minutes
1 cup chilled milk
150g strawberries, hulled, chopped
1 tablespoon wheat germ
¹/³ cup natural yogurt
2 tablespoons honey
1. Place all ingredients into the beaker.
2. Using the stick blender, process until
smooth and frothy.
Banana Smoothie
Serves: 2
Preparation: 5 minutes
1 ripe banana, peeled, chopped
½ cup natural yoghurt
1 cup chilled milk
1 tablespoon honey
1. Place all ingredients into the beaker.
2. sing the stick blender, process until smooth
and frothy.
Iced Mocha
Serves: 2
Preparation: 5 minutes
1½ tablespoons instant coffee dissolved in
hot water
2 cups milk
4 ice cubes
4 scoops chocolate ice-cream
whipped cream to serve
1. Place all ingredients except for cream into
the beaker. Using the stick blender process
until creamy and smooth.
2. Pour into glasses and top with whipped
cream and dust with chocolate.
Tip: Use the whisk attachment to whip the
cream!
Chocolate Milkshake
Serves: 2
Preparation: 5 minutes
1 cup chilled milk
2 scoops vanilla or chocolate ice-cream
2-3 tablespoons chocolate syrup
1. Place all ingredients into the beaker.
2. Using the stick blender, process until
frothy.
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Frozen Lime Margarita
Serves: 2
60ml tequila
30ml fresh lime juice
60 ml Cointreau or triple sec
30ml sugar syrup
14 small ice cubes
1. Place all ingredients into the beaker.
2. Using the stick blender, process until
smooth and frothy.
Strawberry Daiquiri
Serves: 2
90ml Bacardi rum
60ml fresh lime juice
60ml sugar syrup
6 strawberries, quartered
14 small ice cubes
1. Place all ingredients into the beaker.
2. Using the stick blender, process until
smooth and frothy.
Pina Colada
Serves: 2
90ml Bacardi rum
120ml pineapple juice
60ml coconut cream
30ml Malibu
30ml sugar syrup
14 small ice cubes
1. Place all ingredients into the beaker.2.
Using the stick blender, process until
smooth and frothy.
Frozen Cosmopolitan
Serves: 2
20ml citron vodka
40ml vodka
60ml Cointreau
120ml cranberry juice
1 teaspoon lime juice
8 small ice cubes
1. Place all ingredients into the beaker.
2. Using the stick blender, process until
smooth and frothy.
Sugar Syrup
Makes: 2 cups
2 cups white sugar
2 cups water
1. Combine sugar and water over a medium
heat. Cook, stirring occasionally for 5
minutes or until water comes to the boil
and sugar is dissolved.
2. Boil gently for 5 minutes or until syrup
thickens slightly. Remove from heat.
Refrigerate until cold.
Note: Stores in the fridge for 6 months.
27
Notes
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.
‘StickMaster’ is a registered 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 2011.
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