Related Manuals for Sunbeam MultiBlender PB7950
Summary of Contents for Sunbeam MultiBlender PB7950
- Page 1 MultiBlender Electronic ™ 850 watt electronic blender with 7 programmed functions Instruction Booklet PB7950 Please read these instructions carefully and retain for future reference.
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Page 2: Table Of Contents
Contents Sunbeam’s Safety Precautions Features of your MultiBlender Electronic Before using your MultiBlender Electronic Using your MultiBlender Electronic A Guide to your MultiBlender Electronic Handy Blending Hints Care and Cleaning Recipes Soups Dips/Starters/Pastes Light Snacks Desserts Drinks Thick Shakes Cocktails... -
Page 3: Sunbeam's Safety Precautions
40 seconds, this does not apply to any of the recipes detailed in this instruction booklet. • Ensure fingers are kept well away from the blades when in use. • Do not blend hot ingredients. • Always operate on a flat surface. Sunbeam is very safety conscious when • Do not use an appliance for any purpose designing and manufacturing consumer products, other than its intended use. but it is essential that the product user also • Do not place an appliance on or near a hot gas exercise care when using an electrical appliance. -
Page 4: Features Of Your Multiblender Electronic
Features of your MultiBlender Electronic Ingredient cup. Handy 70ml ingredient cup. Also acts as a device to unscrew the blade assembly from the base of the jug. Flexible lid with pouring hole. 1600 To provide the necessary safety, the lid seals tightly to the jug and features a pouring hole, 1500 that allows you to add ingredients during the 1250 blending process. 1000 1.6 litre heat-resistant jug. The sizeable 1.6 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. Detachable blade system assembly. The detachable blade assembly unit unscrews from the glass blending jug for convenient and thorough cleaning. Motor base. - Page 5 Serrated stainless steel six-blade system. Specially designed for extra durability, the heavy-duty, serrated stainless steel blade with a six-blade construction, crushes ice cubes to powder, produces a smooth consistency when pureeing and combines ingredients perfectly for a frappé. CUPS Recipe programs. Three blending favourites milkshake, thickshake and smoothie. 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 (mix, puree, cocktail and ice crush) 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.
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Page 6: Before Using Your Multiblender Electronic
Before using your MultiBlender Electronic Important: Always ensure your blender is 2. P lace the six-blade assembly into the unplugged from the power outlet before glass jug and turn clockwise to secure fitting or removing the blade assembly. firmly into position (see Figure 2). 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. P lace the silicone rubber seal over the six- blade assembly, as shown in figure 1. Figure 1 Six-blade S ilicone assembly seal Figure 2 Note: The blender jug will leak if the six- blade system is not assembled correctly. -
Page 7: Using Your Multiblender Electronic
Using your MultiBlender Electronic 1. P lace the blender jug onto the motor base. while blending by removing the ingredient cup and pouring ingredients through the Note: Do not switch ‘ON’ the MultiBlender hole in the lid. Electronic without the lid in position. Note: The pre-programmed functions can 2. P lace ingredients into the glass jug. Do be stopped by simply pressing the ‘OFF’ not exceed the maximum indicated level button. – 1.6 litres. 5. I f using the manual buttons, Low or High, 3. Position the lid with ingredient cup onto once you have completed blending, press the blender jug. Ensure the lid is firmly in the ‘OFF’ button on the control panel. place. Note: When removing the six-blade 4. U sing the control panel, select the desired assembly from the glass jug you may need function, either from the pre-programmed to slightly tilt the blade so that it slides functions or the manual buttons High, Low out easily. You shouldn’t force the blades and PULSE settings. -
Page 8: A Guide To Your Multiblender Electronic
A Guide to your MultiBlender Electronic 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... -
Page 9: Handy Blending Hints
Handy Blending Hints • Nothing can beat a blender for making • To ensure efficient mixing when blending smooth purees and sauces or for whipping dry mixtures, it may be necessary to stop up frothy drinks – from healthy breakfast the blender and push ingredients down the shakes to frozen daiquiris. sides of the jug with a spatula. • Use your blender for chopping small • When pureeing fruit or vegetables, cooked amounts of food like nuts, bread crumbs or raw, cut into small pieces to facilitate blending. and whole spices. • Turn any oil-based salad dressing into a • When making bread crumbs, use 2 to creamy style dressing by blending it until 3 day old bread, leaving crusts on, to slightly thickened. minimise the possibility of clumping. If only fresh bread is available, dry it out for • A brief whirl in the blender will rescue a a few minutes in a low heated oven. lumpy gravy, or an egg-based sauce that has separated. • When blending a variety of ingredients together, blend the liquids first, then add • Food items for blending should be cut into dry ingredients. -
Page 10: Care And Cleaning
Care and Cleaning Quick cleaning method. Remove the rubber seal from the blade assembly. Wash the blender lid, ingredient Half fill the blender with luke warm water cup, rubber seal, blade assembly and blender and a small amount of detergent. Press jug in warm soapy water. the PULSE button for 10-20 seconds. Then remove the jug and rinse it under Caution: Take care when cleaning the blades running water. as they are extremely sharp. Note: Do not clean any part of the blender in For thorough cleaning. the dishwasher. Turn the blender jug upside down. Unscrew To clean the motor base. the six-blade assembly from the glass jug by placing the open end of the ingredient cap Use a damp, soft sponge with mild detergent at the base of the blade assembly. Use the 5 and wipe over the motor base. grooves on the opening of the ingredient cap Note: Never immerse the motor base in water. to align the cap to the base of the glass jug. Turn the ingredient cap in an anti-clockwise direction to remove the blade assembly. See Figure 3. -
Page 11: Recipes Soups
Recipes – Soups Potato and Leek Soup Serves 4 Mexican style Tomato Soup Serves 4 1 tablespoon olive oil 1 tablespoon olive oil 2 small rashers bacon, chopped 2 onions, chopped 3 medium leeks, sliced thinly 2 cloves garlic, crushed 1 kg potatoes, peeled and chopped roughly 2 teaspoons cumin powder 2 litres chicken or vegetable stock 1 teaspoon chilli powder Freshly ground black pepper 3 x 400g can chopped tomatoes ½ cup grated Parmesan 500ml water 1 teaspoon brown sugar 1. Heat oil in a large saucepan; add bacon 1 tablespoon vinegar and cook, stirring occasionally, until crisp. 2 x 400g cans red kidney beans, rinsed, Remove from pan. drained 2. Add leeks to the same pan and cook, stirring for about 5 minutes or until leeks Sour cream and flour tortillas to serve are tender. Add potatoes and stock and bring to the boil; reduce heat and simmer, 1. Heat oil in a large saucepan, add onions uncovered, for about 40 minutes. - Page 12 Recipes – Soups (continued) Roast Pumpkin Soup Serves 6 Vegetable Soup Serves 4-6 1 tablespoon olive oil 1.5 kg pumpkin 2 tablespoons olive oil 1 onion, chopped Sea salt & freshly ground black pepper 2 cloves garlic, crushed 20g butter 2 carrots, diced 1 onion, chopped 1 potato, diced 1 litre chicken stock 2 trimmed celery stalks, diced finely ¹/ ³ cup cream or sour cream to serve (optional) 800g can chopped tomatoes 6 cups water 1. Preheat oven to 200°C. 1 cup chopped savoy cabbage 2. Remove skin and seeds from pumpkin and 2 small zucchini, diced cut into even sized chunks. 100g button mushrooms, sliced 3. Place pumpkin in an oven dish and drizzle sea salt and freshly ground black pepper with half the oil. Season with a little salt and pepper. Bake in oven for about 40 1. Heat oil in frying pan on setting 5.
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Page 13: Dips/Starters/Pastes
Recipes – Dips/Starters/Pastes Hummus Serves 4 Guacamole 420g can chickpeas, rinsed, and drained 2 ripe avocados, peeled, seeds removed 2 tablespoons tahini 1 clove garlic ¼ cup lemon juice 1 tablespoon lemon juice ¼ cup water dash Tabasco sauce ¼ cup olive oil 1 jalepeno chilli, sliced 1 clove garlic, crushed ¼ cup fresh coriander leaves ½ teaspoon ground cumin 1 tomato, chopped ½ teaspoon salt 1. Place all ingredients except tomato in the blender jug. 1. Place all ingredients in the blender jug. 2. Press the ‘PUREE’ button. 2. Press the ‘PUREE’ button. 3. Transfer mixture to a bowl and stir through 3. Transfer mixture into a bowl and tomato. refrigerate for 1-2 hours before serving. 4. Refrigerate for 1 hour before serving. Serving suggestions: Serve hummus with toasted pita crisps; simply cut pita bread into Serve with corn chips and salsa 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. - Page 14 Recipes – Dips/Starters/Pastes (continued) Pesto Serves 4 Whole Egg Mayonnaise Approx. 1½ cups 1 egg 125g fresh basil leaves 1 tablespoon lemon juice 3 cloves garlic 2 teaspoons Dijon mustard 2 teaspoons lemon juice pinch sea salt sea salt 1 cup vegetable oil freshly ground black pepper 1 cup extra virgin olive oil 1. Place egg, juice, mustard and salt in ½ cup pine nuts, roasted the blender jug. Blend on ‘LOW’ for 10 seconds or until combined. 60g pecorino or parmesan, grated 2. With the motor still running remove the 1. Place the basil, garlic, juice, salt, pepper measuring cup from the lid, start to pour and oil in the blender jug. Blend on in the oil in a slow, thin stream until the ‘HIGH’ for 20 seconds. mixture is creamy and all the oil has been added. 2. Push down any ingredients that may have come up the sides of the jug and add the 3. Keeps in the refrigerator for 1 week. nuts and cheese. Blend on ‘HIGH’ for a further 20 seconds or until a smooth texture is achieved. If a nutty texture is...
- Page 15 Recipes – Dips/Starters/Pastes (continued) Approx. Baba Ghanoush Herbed Mushroom Pate 1½ cups 2 large eggplants 50g butter or margarine 1 onion, roughly chopped 2 cloves garlic 2 tablespoons tahini 300g mushrooms, sliced 200g cream cheese, cubed ¼ cup lemon juice ¼ teaspoon sweet paprika 1 tablespoon freshly chopped chives salt and freshly ground black pepper to taste sea salt and freshly ground black pepper 1 tablespoon Extra Virgin 1. Heat butter in a frying pan over a medium olive oil heat. Cook onion and mushrooms until soft; cool. 1. Pierce eggplants all over with a fork. Cook 2. Place mushroom mixture into blender jug eggplants under a griller until the skin with remaining ingredients. blackens and the flesh is soft. Allow 3. Press the ‘PUREE’ button. eggplants to cool for 20 minutes before 4. Pour into serving bowl and refrigerate for removing skin; drain for 10 minutes. at least 2 hours before serving. 2. Place all ingredients into blender jug. 5. Serve with Melba toasts.
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Page 16: Light Snacks
Recipes – Light Snacks Sweet potato and rocket frittata Serves 8 Bacon and Cheese Quiche 1 small sweet potato 1 large sheet ready made frozen shortcrust 80g baby rocket leaves pastry 200g fetta cheese, crumbled 6 bacon rashers, rind removed, roughly 250ml thickened cream chopped 10 eggs 1 small onion, chopped finely Sea salt and freshly ground black pepper, 1½ cups grated tasty cheese to taste 4 eggs ½ cup grated tasty cheese 1 cup milk ½ cup cream 1. Preheat oven to 200°C. Grease and line ½ cup self raising flour base of a 19cm square shallow cake tin. pepper to taste 2. Peel the sweet potato and slice thinly. 3. Place a layer of sweet potato then rocket 1. Preheat oven to 180°C. Line quiche dish then fetta into the cake tin and then with pastry and trim edges. Prick pastry repeat layers again. Reserve a few sweet all over with a fork. -
Page 17: Desserts
Recipes – Desserts Baked Lemon Cheesecake Serves 10 Banana Cake with Cream Cheese Frosting 250g plain biscuit crumbs 2¼ cups self raising flour 2 teaspoons nutmeg ½ teaspoon salt 125g melted butter 1 teaspoon cinnamon 250ml thickened cream ½ teaspoon nutmeg 3 eggs 2 eggs ½ cup caster sugar 180g butter, room temperature, chopped 2 teaspoon grated lemon rind ½ cup buttermilk 2 tablespoons lemon juice 1½ cups raw sugar 500g cream cheese, room temperature, cubed 1 teaspoon white vinegar 1 teaspoon vanilla essence 1. Crush biscuits 5-6 at a time using the 1½ cups very ripe mashed banana ‘PULSE’ button until crumbled. Remove jug from base and shake biscuits if 1. Preheat oven to 180°C. Grease and line a necessary. Combine the nutmeg, melted 20cm baba pan. butter and biscuit crumbs in a bowl; mix 2. Sift flour, salt, cinnamon and nutmeg into well. Press crumb mixture into the base... - Page 18 Recipes – Desserts (continued) Cream Cheese Frosting 5. Pour mixture into prepared pan and bake for about 1 hour or until cooked when 250g softened cream cheese tested with a wooden skewer. Remove ¼ cup butter from oven and stand for 5 minutes before 1 teaspoon vanilla turning out onto a wire rack. 6. Serve pudding with butterscotch sauce. 3 cups icing sugar mixture To make sauce, heat all ingredients in ¼ cup passionfruit pulp a small saucepan over a low heat until combined. Combine cream cheese, butter and vanilla in a small bowl. Using an electric mixer beat until smooth. Add the icing sugar mixture Honey Pikelets Makes 30 and beat until smooth. Reduce speed and 3 large eggs add passionfruit. Spread over cooled cake. ¼ cup honey Sticky Date Pudding Serves 8 1 cup milk 200g coarsely chopped dried dates 1½ cups self raising flour 1 teaspoon bicarbonate soda pinch salt 1 ¼ cups boiling water...
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Page 19: Drinks
Recipes – Drinks Classic Banana Smoothie Serves 2 Milo Madness Serves 2 2 cups skim milk 2 cups milk 2 medium bananas, roughly chopped 2 scoops vanilla ice cream ½ cup low fat yogurt 3-4 tablespoons Milo 1 tablespoon honey 1. Place all ingredients into blender jug. ¼ teaspoon cinnamon 2. Press the ‘MILK SHAKE’ button. 3. Pour into 2 glasses, dust with extra Milo. 1. Place all ingredients into blender jug. 2. Press the ‘SMOOTHIE’ button. Fruity Fantasy Serves 2 3. Pour into 2 glasses. 180ml fresh orange juice Classic Milkshake Serves 2 90ml pineapple juice 250ml milk 1 punnet strawberries 2 scoops ice cream – any flavour slice honeydew melon 2 tablespoons topping – any flavour slice rockmelon 8 small ice cubes... - Page 20 Recipes – Drinks (continued) Citrus Buzz Serves 2 Raspberry Citrus Smoothie Serves 2 60ml fresh lime juice 1 cup raspberry yogurt 4 dashes Angostura bitters 1 cup frozen yogurt 8 small ice cubes 1 cup orange juice lemonade 1 cup frozen raspberries 1. Place all ingredients except for lemonade 1. Place all ingredients into blender jug. into blender jug. 2. Press ‘SMOOTHIE’ button. 2. Press the ‘SMOOTHIE’ button. 3. Pour into 2 glasses. 3. Pour into 2 glasses, top with lemonade. Peach Smoothie Serves 2 Iced Coffee Serves 2 400g can peaches in natural juice, drained 2 tablespoons instant coffee dissolved in ¼ cup plain yogurt 2 tablespoons boiling water 2 teaspoons honey 2 cups milk 1 scoop vanilla ice-cream...
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Page 21: Thick Shakes
Recipes – Thick Shakes Tips for great Thick shakes Berry Yogurt Thick shake Serves 2 • Don’t use hard ice cream straight from the 270g frozen berry yogurt freezer ¼ cup frozen mixed berries • Leave ice cream out for about 5 minutes ½ cup milk before blending; this time may vary depending on how cold your freezer is. 1. Place all ingredients into blender jug. • Ice creams with a higher cream content 2. Press the ‘THICK SHAKE’ button. may need a little extra milk. 3. Pour into 2 glasses. • Always put ice cream in the blender jug in small pieces, never in large chunks as this Tim Tam Thick shake Serves 2 may prevent the blender from blending in the allotted time. -
Page 22: Cocktails
Recipes – Cocktails Pina Colada Serves 2 Sugar Syrup is an essential ingredient to making great cocktails. Use equal parts of 90ml Bacardi rum white sugar and water and bring to the boil 120ml pineapple juice in a small saucepan until the sugar has dissolved. Cool and store in the refrigerator. 60ml coconut cream 30ml Malibu Frozen Lime Margarita Serves 2 30ml sugar syrup 60ml tequila 14 standard size ice cubes 30ml fresh lime juice 1. Combine all ingredients in blender. 60ml Cointreau or triple sec 2. Press the ‘COCKTAIL’ button. 30ml sugar syrup 3. Pour into 2 cocktail glasses. 14 standard size ice cubes Splice Serves 2 1. Combine all ingredients in blender. 2. Press the ‘COCKTAIL’ button. 60ml Midori 3. Pour into 2 cocktail glasses. 60ml Malibu 120ml pineapple juice Strawberry Daiquiri Serves 2 80ml cream... - Page 23 Recipes – Cocktails (continued) Mocha Madness Serves 2 Frozen Cosmopolitan Serves 2 30ml espresso coffee 20ml citron vodka 60ml Baileys 40ml vodka 60ml vodka 60ml Cointreau 1 scoop chocolate ice cream 120ml cranberry juice 14 standard ice cubes 1 teaspoon lime juice 8 standard size ice cubes 1. Combine all ingredients in blender. 2. Press the ‘COCKTAIL’ button. 1. Combine all ingredients in blender. 3. Pour into 2 cocktail glasses. 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.
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- Page 27 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 In Australia you are entitled to a your appliance, please phone our customer replacement or refund for a major failure and service line for advice on 1300 881 861 in for compensation for any other reasonably Australia, or 0800 786 232 in New Zealand. foreseeable loss or damage. You are also Alternatively, you can send a written claim entitled to have the goods repaired or to Sunbeam at the address listed below. replaced if the goods fail to be of acceptable On receipt of your claim, Sunbeam will quality and the failure does not amount to seek to resolve your difficulties or, if the a major failure. appliance is defective, advise you on how Should your appliance require repair or to obtain a replacement or refund. service after the guarantee period, contact Your Sunbeam 12 Month Replacement your nearest Sunbeam service centre. Guarantee naturally does not cover misuse For a complete list of Sunbeam’s authorised...
- Page 28 Sunbeam Corporation Limited 2011. 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. 8/11...