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Related Manuals for Sunbeam PB9500
Summary of Contents for Sunbeam PB9500
- Page 2 Important instructions – retain for future use.
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Page 3: Table Of Contents
Contents Sunbeam’s Safety Precautions for your Cafè Series Blender ® Features of your Café Series Blender ® Speed Dial and Pulse Function Lid assembly Operating your Café Series Blender ® Blade Assembly Processing Baton Care and Cleaning Helpful Blending Hints... -
Page 4: Cafè Series ® Blender
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR • Do not place the blade assembly onto the SUNBEAM CAFÉ SERIES BLENDER motor base without it being correctly fitted to PB9500. the jug. • Ensure fingers are kept well away from the • The maximum load capacity of the jug is blades when in use. The processing baton 2 litres, and substantially less with thick may be used while the motor is running with mixtures. the main part of the lid in place. • When making peanut butter (or other nut • Always operate on a flat level surface. butters, or oil based foods) do not process for more than one minute after mixture starts • Ensure the control dial is in the “OFF” circulating. Over-processing will cause the position and the jug is in place before mixture in the jug to overheat. plugging into the power outlet. • Jug should not be more than 2/3 full when • Do not operate on low speed for more than the processing baton is left in place while 30 seconds at a time when blending heavy blending. Do not exceed 30 seconds of loads. continuous blending with processing baton in • Always remove the plug from the power... - Page 5 Sunbeam’s Safety Precautions 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. flame, electric element or on a heated oven. Listed below are precautions which are essential • Do not place on top of any other appliance.
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Page 6: Features Of Your Café Series ® Blender
Features of your Sunbeam Café Series Blender ® Measuring cap Handy 60ml measuring cap. Jug lid with removable ingredient cap To provide the necessary safety, the lid seals tightly to the jug and features a pouring hole, that allows you to add ingredients during the processing. 2 litre square jug Inherent with superior blending performance the square jug design has a large 2 litre capacity and is constructed from clear engineering grade polycarbonate for its lightweight and impact resistant properties. Stainless steel blade assembly Configured to optimise all processing tasks and provide the ultimate performance, the precision cut and sharpened stainless steel blade assembly is mounted on a sealed bearing for faster speed and longer life. - Page 7 Removable blade assembly Blade assembly is removable for thorough cleaning. Dampener The rubber dampener locates and keeps the jug stable in 4 positions during processing, wipes clean and also protects the long life metal-to- metal driver. Variable speed control and pulse The variable speed control and pulse function provide maximum versatility for a wide range of food processing tasks rather than purely blending of liquids. Heavy-duty 1200 watt motor Enables blade speeds to reach up to 17,000 revolutions per minute (RPM) delivering the power to uniformly chop small or large quantities of ingredients regardless of the load. Its high performance and reliability are backed by a 5 year motor guarantee. Non-slip feet Heavy-duty non-slip feet ensure the blender remains stable and prevents slipping on the bench top during use. Cord wrap Cord wraps away to keep bench top clean.
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Page 8: Speed Dial And Pulse Function
Speed Dial and Pulse Function Variable speed dial Turn the speed control dial in a clockwise direction and the blender automatically starts. The variable speed dial allows you to select continuously variable motor speeds ranging from 7,000 to 17,000 revolutions per minute (free load). Pulse button The Pulse feature provides short bursts of power, to activate depress the Pulse button and hold down as long as needed. Ideal for crushing ice, preparing breadcrumbs, grinding chocolate, nuts and biscuits and for refreshing ingredients in the jug. Lid assembly The lid is easy to position on or remove, and to clean for quick operation, see figure 1. 1. S imply push lid down firmly to seal. 2. T o secure the measuring cap, slide it into the top of the rubber lid and rotate to lock. 3. T he measuring cap can be removed when using the processing baton or when adding ingredients. Note: As there is no locking design we advise that you place your hand on the lid as you initially start processing. -
Page 9: Operating Your Café Series Blender
Operating your Café Series ® Blender 1. P lace the jug on the motor base by 4. U sing the variable speed dial, select the locating it over the nodules on the rubber desired processing speed from 1 – 5 and dampening pad. The jug can be placed on this will provide continuous processing the motor base in 4 different positions. until the dial is turned anti-clockwise to the OFF position. 2. P lace ingredients into the jug. Due to the high processing speed of the Note: Do not operate the blender when the Café Series ® Blender, processing times are jug is empty. significantly reduced over those of standard blenders. Therefore we advise that until 3. P lace the lid firmly into position on the you are familiar with the speed of the Café jug. Always ensure the measuring cap is Series ® Blender that you keep a close in place when processing except when the watch on ingredients being processed. processing baton is inserted through the opening in the lid. -
Page 10: Blade Assembly
Blade Assembly Important: Always ensure the blender is 1. P osition blade assembly into position in unplugged from the power outlet before jug. fitting or removing the blade assembly. 2. W hilst carefully holding the blade assembly Always handle the blade assembly with in position place the locking nut on the caution, as the blades are extremely sharp. underside of the jug and tighten. To assemble the blade assembly follow these 3. U sing the spanner tighten and lock the steps and refer to figure 2; blade assembly onto jug. ➀ ➁ ➂ Figure 2... -
Page 11: Processing Baton
Processing Baton Uses for the processing baton Specially designed to assist during demanding processing tasks, the baton allows • T he processing baton can be used as a you to safely push food down into the blades scraper or spatula to easily remove thick while the blender is operating. See figure 3. mixtures such as batters and sauces from the jug. • U se the processing baton to encourage hard to process ingredients into the blades. • U sing the processing baton reduces blending times. mL 2000 1750 1500 1250 1000 Figure 3 Note: When using the processing baton ensure the lid is firmly in place and the measuring cap is removed. PULSE... -
Page 12: Care And Cleaning
Care and Cleaning Note: Ensure that the blender is unplugged Thorough cleaning from the power outlet prior to cleaning. After completing the quick clean, should any ingredients remain, using the spanner, Washing remove the blade assembly and wash both For best results, wash all blender the jug and blade assembly in warm soapy components, excluding the base (motor water. Rinse well and dry. housing), in hot soapy water. Rinse the lid, ingredient cap and processing baton under running water and wash with It is not recommended that any parts of warm soapy water. Rinse well and dry. the Café Series ® Blender be washed in the dishwasher. To clean the motor base Quick clean Use a damp, soft sponge with mild detergent and wipe over the motor base. Half fill the blender with warm water and a small amount of detergent. Position the Note: Never immerse the motor base in water jug on the motor base and run the blender or other liquid. for 20-30 seconds. Remove the jug, rinse it under running water and then allow to air dry. -
Page 13: Helpful Blending Hints
Helpful Blending Hints • Use the processing baton to remove thick • When chopping ingredients such as onions, mixtures from the container. nuts or biscuits use the pulse button. This helps you to achieve a perfect result • Make caster sugar or pure icing sugar from without overprocessing. regular sugar. Simply place up to 2 cups of sugar into the jug and continue to pulse • Thickened cream can be whipped in mixture for caster sugar or blend on speed seconds. Blend on speed 4 until the 4 for icing sugar. mixture thickens then use the processing baton to check the cream for the desired • Ice cubes can be blended to make fluffy texture. ice shavings. Place up to 8 large ice cubes into the jug and Pulse until a snow like • Ensure all fruit juices are chilled before texture is achieved. blending as this will help to keep drinks colder for longer. • When freezing fruit make sure the fruit is of the best quality. Peel all fruit that has • When making thick shakes don’t use skin that cannot be pureed. Chop fruit hard ice cream straight from the freezer. into even size chunks approximately 3cm Leave ice cream out for approximately 5 square. If strawberries are large, cut in minutes before blending, this time may... -
Page 14: Recipes
Recipes BLENDED MILK DRINKS Classic Banana Smoothie For all recipes in this section unless 500ml skim milk otherwise stated; follow these steps: 2 medium bananas, roughly chopped 1. P lace all ingredients into jug and place lid ½ cup low fat yogurt firmly on jug. 1 tablespoon honey 2. P ulse mixture 5 times. ¼ teaspoon cinnamon 3. S lowly increase the speed to 5 and blend for approximately 20 seconds or until the 4 ice cubes (optional) drink is well combined. Classic Milkshake 250ml milk Strawberry Madness 2 scoops ice cream – any flavour 350ml tropical juice 2 tablespoons topping – any flavour 5 frozen strawberries Iced Coffee 1 frozen banana, cut into 3 2 tablespoons instant coffee dissolved in 1 scoop (60g) frozen vanilla yogurt 2 tablespoons boiling water Mango Tango... - Page 15 Recipes (continued) Berry Yogurt Thick Shake Tim Tam Thick Shake 270g frozen berry yogurt 3 Arnott’s Original Tim Tams, roughly chopped ¼ cup frozen mixed berries 4 scoops vanilla ice-cream ½ cup milk 200ml milk 1. P lace all ingredients into jug and place lid firmly on jug. Remove the measuring cap 2 Tim Tam Fingers, to garnish and insert the processing baton. 1. P lace all ingredients into jug and place lid 2. S lowly increase the speed to 5 and use the firmly on jug. Remove the measuring cap processing baton to move the ice cream and insert the processing baton. during processing. This helps to get a 2. S lowly increase the speed to 5 and use the thick, creamy thick shake faster. processing baton to move the ice cream 3. S poon into glasses. during processing. This helps to get a thick, creamy thick shake faster.
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Page 16: Non Dairy Blended Drinks
Recipes (continued) NON DAIRY BLENDED DRINKS Berry Blast For all recipes in this section follow these 350ml apple juice steps: 200g frozen mixed berries 1. P lace all ingredients into the jug and place 1 scoop (60g) frozen raspberry sorbet lid firmly on jug. 2. P ulse mixture 5 times. Coconut Dream 3. S lowly increase the speed to 5 and blend 300ml Pineapple juice for approximately 30 seconds or until the 50ml light coconut milk drink is well combined. 150g frozen strawberries 1 scoop (60g) frozen mango sorbet Melon Ball Fruity Fantasy 150ml apple juice 180ml fresh orange juice 200ml guava nectar 90ml pineapple juice 100g frozen rockmelon pieces 250g fresh strawberries 100g frozen honey dew pieces 100g fresh honeydew melon pieces... -
Page 17: Cocktails
Recipes (continued) COCKTAILS Splice Serves 2 For all recipes in this section unless 60ml Midori otherwise stated; follow these steps: 60ml Malibu rum 1. P lace all ingredients into jug and place lid 120ml pineapple juice firmly on jug. 80ml cream 2. P ulse mixture 4-5 times. 14 small ice cubes 3. S lowly increase the speed to 5 and blend for approximately 20 seconds. Mocha Madness Serves 2 30ml espresso coffee Frozen Lime Margarita Serves 2 60ml Baileys 60ml tequila 60ml vodka 30ml fresh lime juice 1 scoop chocolate ice cream 60ml Cointreau or triple sec 14 small ice cubes 30ml sugar syrup Eggnog... -
Page 18: Desserts
Recipes (continued) DESSERTS Baked Lemon Cheesecake Serves 10 250g plain biscuit Sticky Date Pudding Serves 8 2 teaspoons nutmeg 200g coarsely chopped dried dates 125g melted butter 1 teaspoon bicarbonate soda 250ml thickened cream 1 ¼ cups boiling water 3 eggs 60ml olive oil ½ cup caster sugar 1 cup firmly packed brown sugar 2 teaspoon grated lemon rind 1 cup self raising flour 2 tablespoons lemon juice ¼ teaspoon mixed spice 500g cream cheese, room temperature, 2 eggs cubed Butterscotch sauce 1. P lace biscuits into jug and place lid firmly on jug. 140g butter 2. P ulse biscuits until crumbled. cup firmly packed brown sugar 3. A dd the nutmeg and melted butter and 1 cup (250ml) thickened cream... - Page 19 Recipes (continued) Raspberry Coulis 4. S lowly increase speed to 4 and process until the mixture has combined (mixture 300g frozen raspberries, thawed will separate at this stage but will come ¼ cup caster sugar back together when mixed with dry 2 tablespoons Cointreau or triple sec ingredients). 1. P lace all ingredients into the jug and place 5. P our the banana mixture into the dry lid firmly on jug. ingredients and mix with a wooden spoon until combined. 2. S lowly increase the speed to 4 and process for approximately 20 seconds or until the 6. P our mixture into prepared tin and bake mixture is well pureed. for about 40 minutes or until cooked when tested with a skewer. 3. S train mixture through a fine sieve. Other serving suggestions: serve with 7. A llow cake to cool in pan for 5 minutes cheesecake, chocolate cake, waffles and ice before transferring to a wire rack to cool.
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Page 20: Soups
Recipes (continued) SOUPS Mexican style Tomato Soup Serves 6 1 tablespoon olive oil Roast Pumpkin Soup Serves 4 2 onions, chopped 1.5kg pumpkin 2 cloves garlic, crushed 2 tablespoons olive oil Sea salt & freshly ground black pepper 2 teaspoons cumin powder 20g butter 1 teaspoon chilli powder 1 onion, chopped 3 x 400g can chopped tomatoes 1 litre chicken stock 500ml water cup cream or sour cream to serve 1 teaspoon brown sugar (optional) 1 tablespoon vinegar 1. P reheat oven to 200°c. 2 x 400g cans red kidney beans, rinsed, 2. R emove skin and seeds from pumpkin and drained cut into even sized chunks. Sour cream and flour tortillas to serve 3. P lace pumpkin in an oven dish and drizzle 1. H eat oil in a large saucepan, add onions... - Page 21 Recipes (continued) Potato and Leek Soup Serves 4 1 tablespoon olive oil 2 small rashers bacon, chopped 3 medium leeks, sliced thinly 1 kg potatoes, peeled and chopped roughly 2 litres chicken or vegetable stock Freshly ground black pepper ½ cup grated Parmesan 1. H eat oil in a large saucepan; add bacon and cook, stirring occasionally, until crisp. Remove from pan. 2. A dd 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 40 minutes. 3. R emove from heat; cool to room temperature. Place half of the soup mixture into the jug and place lid firmly on jug. 4. S lowly increase speed to 4 and process for approximately 15 seconds or until smooth. Pour back in with remainder of soup. 5. A dd cooked bacon to soup and reheat until soup is hot. Season to taste with freshly ground pepper.
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Page 22: Dips
Recipes (continued) DIPS Hummus 420g can chickpeas, rinsed, and drained Roasted Beetroot Dip Makes approx 3 ¼ cup tahini cups ¼ cup lemon juice 5 large (1.1kg) fresh beetroot 1 tablespoon water cup (200g) natural yogurt ¼ cup olive oil ½ cup (120g) low fat sour cream 1 clove garlic, crushed ½ cup (125ml) orange juice ½ teaspoon ground cumin ½ teaspoon cumin powder ½ teaspoon salt 1-2 tablespoons horseradish 1. C ombine ingredients into the jug and place 1. P reheat oven to 200°c. Trim the beetroot lid firmly on jug. leaving a 2cm stalk attached. Wash beetroot carefully removing all dirt but do 2. S lowly increase speed to 4 and process not damage the skin. Wrap each beetroot for approximately 10-15 seconds or until individually in aluminium foil. smooth. - Page 23 Recipes (continued) Baba ghanoush Guacamole 2 ripe avocados, peeled, seeds removed 2 large eggplants 2 cloves garlic 1 clove garlic 2 tablespoons tahini 1 tablespoon lemon juice ¼ cup lemon juice dash Tabasco sauce ¼ teaspoon sweet paprika 1 jalapeno chilli, sliced sea salt and freshly ground black pepper ¼ cup fresh coriander leaves 1 tablespoon good quality Extra Virgin olive 1 tomato, chopped 1. P lace all ingredients into jug except for 1. P ierce eggplants all over with a fork. tomato and place lid firmly onto jug. Cook eggplants under a griller until the 2. P ulse ingredients until roughly chopped. skin blackens and the flesh is soft. Allow 3. T ransfer mixture to a bowl and stir through eggplants to cool for 20 minutes before the tomato. removing skin; drain for 10 minutes. 4. R efrigerate before serving. 2. P lace all ingredients into jug and place lid firmly onto jug.
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Page 24: Salad Dressings And Marinades
Recipes (continued) SALAD DRESSINGS AND MARINADES Balsamic Orange Dressing 2 teaspoons finely grated orange rind Asian Salad Dressing cup orange juice ½ cup caster sugar 2 tablespoons balsamic vinegar 2 tablespoons soy sauce 1 large clove garlic cup (80ml) rice vinegar (or malt vinegar) 2 teaspoons grated fresh ginger cup (160ml) olive oil 1. C ombine all ingredients into the jug and 1. H eat the sugar, soy sauce and vinegar over place lid firmly onto jug. a low heat until the sugar has dissolved; 2. S lowly increase speed to 2 and process cool. until the mixture is well combined. 2. P lace all ingredients into the jug and place lid firmly onto jug. 3. S lowly increase speed to 3 and process until the mixture has emulsified and become thick and creamy. - Page 25 Recipes (continued) Italian Marinade Marinade for Roast Lamb 1 tablespoon olive oil 2 cloves garlic 1 sprig fresh rosemary cup white vinegar 2 cloves garlic cup olive oil 1 teaspoon grated lemon rind ½ cup basil leaves 2 tablespoons lemon juice 1. C ombine all ingredients into the jug and 2 teaspoons Dijon mustard place lid firmly onto jug. ¼ cup mango chutney 2. S lowly increase speed to 3 and process until the garlic and basil are chopped as 1. C ombine all ingredients into the jug and desired. place lid firmly onto jug. Serving suggestion: Excellent for grilled 2. S lowly increase speed to 2 and process swordfish or barramundi or chicken skewers. until the herbs are finely chopped. Pour marinade over seafood or meat then Serving suggestion: Place marinade and a marinate for 20 minutes for the fish or 1...
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Page 26: Sauces And Pastes
Recipes (continued) SAUCES AND PASTES Salsa Verde 1 cup flat leaf parsley Laksa Paste ½ cup dill ½ cup dried shrimp ½ cup mint leaves 3 large dried chillies, seeds removed 2 cloves garlic 1 tablespoon blachan (belecan) or shrimp paste 1 tablespoon small capers 6 thai shallots or eshallots, quartered 1 tablespoon grated lemon rind 6 candle nuts Sea salt and freshly ground black pepper 5 cloves garlic ¾ cup extra virgin olive oil 4 kaffir lime leaves 1. C ombine all ingredients into the jug and ¼ cup firmly packed Vietnamese mint leaves place lid firmly onto jug. Remove the measuring cap and insert the processing 3 fresh chillies, seeds removed, if desired baton. 2 stalks lemon grass, white only, roughly chopped 2. S lowly increase the speed to 2 and using the baton to assist, blend for approximately 1 large knob fresh galangal, roughly chopped 5 seconds or until the mixture is at desired 1 teaspoon ground turmeric texture. - Page 27 Recipes (continued) Pesto Serves 4 Whole egg Mayonnaise Makes approx 2 cups 1 egg 125g fresh basil leaves 1 egg yolk 3 cloves garlic 2 teaspoons lemon juice 1 tablespoon lemon juice sea salt 1 tablespoon Dijon mustard freshly ground black pepper pinch sea salt 1 cup extra virgin olive oil cups vegetable oil or olive oil ½ pine nuts, roasted 1. P lace egg, yolk, juice, mustard and salt in the jug and place lid firmly onto jug. 60g pecorino or parmesan, grated 2. I ncrease speed to 1 and blend for 10 1. P lace the basil, garlic, juice, salt, pepper seconds or until combined. and oil into the jug and place lid firmly onto jug. Remove the measuring cap and 3. S lowly increase speed to 2, remove the insert the processing baton.
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Page 28: Baby Food
Recipes (continued) BABY FOOD 2. B oil the potato first until almost soft; then add the other vegetables and cook until Making your own babies food is wonderful. tender but do not overcook; strain and The Café Series ® Blender makes baby food reserve some of the liquid. Allow to cool to suitable for babies 6 months and over. room temperature. Tips for freezing baby food 3. P lace vegetables into the jug with about Food can be frozen in a clean ice cube 1-2 tablespoons of the reserved liquid tray in portions, covered, and once frozen, and place lid firmly onto jug. Remove the transferred to a resealable bag. Portions can measuring cap and insert the processing then be thawed as you need it. baton. 4. S lowly increase speed to 2 and using the Potato and Pumpkin baton to assist, blend until the desired 250g potatoes texture is achieved. - Page 29 Recipes (continued) Apple and Pear Pear, Banana and Papaya 1 medium green apple 1 large brown pear 2 large brown pears 1 small banana 1. P eel fruit and chop into chunks. ¼ papaya 2. B oil fruit until tender but do not overcook; 1. P eel pear and chop into chunks. strain and reserve some of the liquid. Allow 2. B oil pear until tender; strain and reserve to cool to room temperature. some of the liquid. Allow to cool to room 3. P lace fruit into the jug with about 1-2 temperature. tablespoons of the reserved liquid and 3. P eel banana; chop into chunks. Peel place lid firmly onto jug. Remove the papaya and remove seeds; chop into measuring cap and insert the processing chunks.
- Page 30 Sunbeam. In order to be eligible for this Alternatively, you can return the Cafe a major failure and for compensation for...
- Page 31 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 32 Visit www.sunbeam.co.nz Or call 0800 786 232 is a registered trademark. ‘Café Series’ 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.