MultiBlender™ Electronic
850 watt electronic blender with
7 programmed functions
Instruction Booklet
PB7950
Please read these instructions carefully
and retain for future reference.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM MULTIBLENDER ELECTRONIC
PB7950
•
When using heavy loads this blender should
not be operated for more than 1 minute and
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
other than its intended use.
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.
• 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.
• 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.
• 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.
• 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,
Ensure the above safety precautions are understood.
1
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.
MA
mL
1600
Flexible lid with pouring hole.
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
blending process.
1500
1250
1000
750
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.
500
250
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.
OF
The base houses a powerful 850 watt motor
providing superior performance for every
blending task.
LOW
SMOOTH
IE
THICKS
MIX
HAKE
Non-slip feet.
Keeps the blender secure on the bench top
during use.
CRUSH
ICE
2
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.
AX
6
5
CUPS
Recipe programs.
4
3
Three blending favourites milkshake,
thickshake and smoothie. Just add
ingredients and each of these programs have
been developed to ensure perfect consistent
results everytime.
2
1
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.
FF
HIGH
Cord storage facility.
AKE
MILKSH
For tidy, convenient storage of the cord
underneath the motor base.
AILS
COCKT
PUREE
PULSE
3
Before using your MultiBlender
Electronic
Important: Always ensure your blender is
unplugged from the power outlet before
fitting or removing the blade assembly.
Always handle the blade assembly with
caution, as the blades are extremely sharp.
2. Place the six-blade assembly into the
glass jug and turn clockwise to secure
firmly into position (see Figure 2).
To assemble the six-blade system in the glass
jug (see Figure 1).
1. Place the silicone rubber seal over the six-
blade assembly, as shown in figure 1.
Figure 1
Six-blade
Silicone
assembly
seal
Figure 2
Note: The blender jug will leak if the six-
blade system is not assembled correctly.
Note: Do not attempt to remove the
stainless steel blades from the blade
assembly.
3. Plug the power cord into a 230-240 volt
power outlet and turn the power ‘ON’.
4
Using your MultiBlender Electronic
1. Place the blender jug onto the motor base.
while blending by removing the ingredient
cup and pouring ingredients through the
hole in the lid.
Note: Do not switch ‘ON’ the MultiBlender
Electronic without the lid in position.
Note: The pre-programmed functions can
be stopped by simply pressing the ‘OFF’
button.
2. Place ingredients into the glass jug. Do
not exceed the maximum indicated level
– 1.6 litres.
5. If using the manual buttons, Low or High,
once you have completed blending, press
the ‘OFF’ button on the control panel.
3. Position the lid with ingredient cup onto
the blender jug. Ensure the lid is firmly in
place.
Note: When removing the six-blade
assembly from the glass jug you may need
to slightly tilt the blade so that it slides
out easily. You shouldn’t force the blades
out of the glass jug as this will ultimately
damage the blades.
4. Using the control panel, select the desired
function, either from the pre-programmed
functions or the manual buttons High, Low
and PULSE settings.
The Blending Guide on page 6 shows
various functions that can be performed
and the suggested speeds to use.
Note: Although the lid fits firmly to the
glass jug, we advise when blending liquid
ingredients, to place your hand on the lid
as you initially select the blending speed/
function. As the powerful 850 watt motor
could cause the liquid to surge up causing
leakage. Once you have started blending
you can remove your hand.
Further ingredients can also be added
5
A Guide to your MultiBlender
Electronic
Processing Task
Food
Suggested Setting
Programme
Suggested Processing Procedure
Aerating
Milkshakes,
Smoothies
HIGH
Milkshake
Use chilled milk. Blend until
desired consistency is achieved.
Chopping
Crumbing
Nuts, Chocolate,
Garlic or Herbs
PULSE
PULSE
PULSE
PULSE
Process
cup at a time, to
½
ensure evenly sized pieces.
Bread Crumbs
Tear bread roughly. Process
until desired consistency.
Biscuit Crumbs
Break into pieces and
process until crumbed.
Crushing Ice
Emulsifying
Crush Ice
Add
cup of water. Use the
¼
PULSE button 3-4 times in
succession for crushed ice.
Salad Dressing
Batters, Cakes
LOW
Crush Ice &
Cocktails
Blend until well combined.
Oil may be added to the
mixture during processing
through the pouring hole
in the lid.
Mixing
LOW & HIGH
HIGH
MIX
Process ingredients until
just combined.
DO NOT OVERPROCESS.
Pureeing
Soups,
Vegetables,
Fruits
PUREE
Blend until smooth.
6
Handy Blending Hints
• Nothing can beat a blender for making
smooth purees and sauces or for whipping
up frothy drinks – from healthy breakfast
shakes to frozen daiquiris.
• To ensure efficient mixing when blending
dry mixtures, it may be necessary to stop
the blender and push ingredients down the
sides of the jug with a spatula.
• Use your blender for chopping small
amounts of food like nuts, bread crumbs
and whole spices.
• When pureeing fruit or vegetables, cooked
or raw, cut into small pieces to facilitate
blending.
• Turn any oil-based salad dressing into a
creamy style dressing by blending it until
slightly thickened.
• A brief whirl in the blender will rescue a
lumpy gravy, or an egg-based sauce that
has separated.
• Food items for blending should be cut into
cubes (approximately 2-3cm), this will
assist in achieving an even result.
• Ensure the lid is firmly and securely
placed on the jug. Do not operate the
blender without the lid on, if you wish to
add any additional ingredients remove the
ingredient cup and add as necessary.
• When making bread crumbs, use 2 to
3 day old bread, leaving crusts on, to
minimise the possibility of clumping. If
only fresh bread is available, dry it out for
a few minutes in a low heated oven.
• When blending a variety of ingredients
together, blend the liquids first, then add
dry ingredients.
• Always ensure stones are removed from
fruit and bones from meat as these can
harm the blades.
• Don’t allow a used blender to sit for too
long as the food will dry onto the blades,
making it very difficult to clean. If you
can’t clean the blender straight away, pour
some warm water in it and allow to soak.
• Never fill above the maximum level
indicator – 1.6 litres.
• Do not process hot liquids in your blender.
Allow to cool to room temperature before
processing.
• Always ventilate the blender jug when
pureéing warm ingredients. This is
achieved by lifting the ingredient cup out
of the lid after starting the blender.
7
Care and Cleaning
Quick cleaning method.
Remove the rubber seal from the blade
assembly. Wash the blender lid, ingredient
cup, rubber seal, blade assembly and blender
jug in warm soapy water.
Half fill the blender with luke warm water
and a small amount of detergent. Press
the PULSE button for 10-20 seconds.
Then remove the jug and rinse it under
running water.
Caution: Take care when cleaning the blades
as they are extremely sharp.
Note: Do not clean any part of the blender in
the dishwasher.
For thorough cleaning.
Turn the blender jug upside down. Unscrew
the six-blade assembly from the glass jug by
placing the open end of the ingredient cap
at the base of the blade assembly. Use the 5
grooves on the opening of the ingredient cap
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
To clean the motor base.
Use a damp, soft sponge with mild detergent
and wipe over the motor base.
Note: Never immerse the motor base in water.
Figure 3.
Figure 3
8
Recipes – Soups
Potato and Leek Soup
Serves 4 Mexican style Tomato Soup
Serves 4
1 tablespoon olive oil
1 tablespoon olive oil
2 onions, chopped
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
2 cloves garlic, crushed
2 teaspoons cumin powder
1 teaspoon chilli powder
3 x 400g can chopped tomatoes
500ml water
1 teaspoon brown sugar
1 tablespoon vinegar
1. Heat oil in a large saucepan; add bacon
and cook, stirring occasionally, until crisp.
Remove from pan.
2 x 400g cans red kidney beans, rinsed,
drained
2. Add leeks to the same pan and cook,
stirring for about 5 minutes or until leeks
are tender. Add potatoes and stock and
bring to the boil; reduce heat and simmer,
uncovered, for about 40 minutes.
Sour cream and flour tortillas to serve
1. Heat oil in a large saucepan, add onions
and garlic and cook on a medium heat
until onions start to soften; add the cumin
and chilli powder and cook, stirring,
until the spices become fragrant. Add
the tomatoes, and water; simmer for 20
minutes. Remove from heat; cool to room
temperature.
3. Remove from heat; cool to room
temperature. Place half of the soup
mixture into the blender jug and press
the ‘PUREE’ button. When the cycle has
finished, pour back in with remainder of
soup.
2. Stir through the sugar, vinegar and beans;
allow to cool.
4. Add cooked bacon to soup and reheat
until soup is hot. Season to taste with
freshly ground pepper.
3. Place half of the soup mixture into the
blender jug and press the ‘PUREE’
button. Pour contents of blender jug into
a container and repeat this step with the
remaining soup mixture.
5. Serve soup topped with parmesan cheese.
4. Return soup to saucepan to heat through;
serve with sour cream and warm flour
tortillas.
9
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
20g butter
2 cloves garlic, crushed
2 carrots, diced
1 onion, chopped
1 potato, diced
1 litre chicken stock
2 trimmed celery stalks, diced finely
800g can chopped tomatoes
6 cups water
¹/ cup cream or sour cream to serve (optional)
³
1. Preheat oven to 200°C.
1 cup chopped savoy cabbage
2 small zucchini, diced
2. Remove skin and seeds from pumpkin and
cut into even sized chunks.
100g button mushrooms, sliced
sea salt and freshly ground black pepper
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.
1. Heat oil in frying pan on setting 5.
Cook onion and garlic until translucent.
Add carrot, potato and celery; cook,
stirring occasionally for 5 minutes.
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.
2. Add the chopped tomatoes, cabbage,
zucchini, mushrooms and water and
bring the soup to the boil. Reduce heat
to a simmer and cook, covered for about
45 minutes or until vegetables are tender.
5. Place half of the soup mixture in blender
and press the ‘PUREE’ button. Repeat
with remaining soup mixture.
3. Remove from heat and allow to cool to
room temperature. Place the soup in
batches into the blender jug and press the
‘PUREE’ button.
6. Reheat until soup is hot. Serve with cream
and extra ground pepper if desired.
4. Return soup to saucepan and reheat
until hot.
Tip: For a soup with more texture you can
simply puree only half the soup.
10
Recipes – Dips/Starters/Pastes
Hummus
Serves 4 Guacamole
420g can chickpeas, rinsed, and drained
2 tablespoons tahini
¼ cup lemon juice
2 ripe avocados, peeled, seeds removed
1 clove garlic
1 tablespoon lemon juice
dash Tabasco sauce
¼ cup water
¼ cup olive oil
1 jalepeno chilli, sliced
¼ cup fresh coriander leaves
1 tomato, chopped
1 clove garlic, crushed
½ teaspoon ground cumin
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
tomato.
3. Transfer mixture into a bowl and
refrigerate for 1-2 hours before serving.
4. Refrigerate for 1 hour before serving.
Serve with corn chips and salsa
Serving suggestions: Serve hummus with
toasted pita crisps; simply cut pita bread into
triangles, brush with olive oil and season with
a little salt and cumin seeds. Bake in oven at
200°C for about 5 minutes or until crisp.
11
Recipes – Dips/Starters/Pastes (continued)
Pesto
Serves 4 Whole Egg Mayonnaise Approx. 1½ cups
1 egg
125g fresh basil leaves
3 cloves garlic
1 tablespoon lemon juice
2 teaspoons Dijon mustard
pinch sea salt
2 teaspoons lemon juice
sea salt
1 cup vegetable oil
freshly ground black pepper
1 cup extra virgin olive oil
½ cup pine nuts, roasted
60g pecorino or parmesan, grated
1. Place egg, juice, mustard and salt in
the blender jug. Blend on ‘LOW’ for 10
seconds or until combined.
2. With the motor still running remove the
measuring cup from the lid, start to pour
in the oil in a slow, thin stream until the
mixture is creamy and all the oil has been
added.
1. Place the basil, garlic, juice, salt, pepper
and oil in the blender jug. Blend on
‘HIGH’ for 20 seconds.
2. Push down any ingredients that may have
come up the sides of the jug and add the
nuts and cheese. Blend on ‘HIGH’ for
a further 20 seconds or until a smooth
texture is achieved. If a nutty texture is
desired only blend on ‘HIGH’ for 5-10
seconds.
3. Keeps in the refrigerator for 1 week.
To serve: Boil a large pot of boiling water
with a little oil in it. Boil 500g pasta until
just tender. Drain pasta well but do not
rinse. Place hot pasta back in to pot and stir
through half of the pesto sauce. Add more
pesto to taste if desired. Serve with extra
cheese and a sprinkle of toasted pine nuts.
Tip: To keep pesto sauce for a few days in
the refrigerator simply place pesto into a
clean container and pour enough olive oil
over top to cover, this will stop the pesto
from discolouring. Cover with lid or plastic
wrap.
12
Recipes – Dips/Starters/Pastes (continued)
Baba Ghanoush
Herbed Mushroom Pate Approx. 1½ cups
50g butter or margarine
2 large eggplants
1 onion, roughly chopped
2 cloves garlic
300g mushrooms, sliced
2 tablespoons tahini
¼ cup lemon juice
200g cream cheese, cubed
1 tablespoon freshly chopped chives
salt and freshly ground black pepper to taste
¼ teaspoon sweet paprika
sea salt and freshly ground black pepper
1 tablespoon Extra Virgin
olive oil
1. Heat butter in a frying pan over a medium
heat. Cook onion and mushrooms until
soft; cool.
2. Place mushroom mixture into blender jug
with remaining ingredients.
1. Pierce eggplants all over with a fork. Cook
eggplants under a griller until the skin
blackens and the flesh is soft. Allow
eggplants to cool for 20 minutes before
removing skin; drain for 10 minutes.
3. Press the ‘PUREE’ button.
4. Pour into serving bowl and refrigerate for
at least 2 hours before serving.
5. Serve with Melba toasts.
2. Place all ingredients into blender jug.
Place lid onto jug and press the ‘PUREE’
button. Check mixture and scrape sides if
necessary. Blend on low to finish blending
if needed.
3. Transfer mixture into a bowl and
refrigerate for 1-2 hours before serving.
Drizzle extra virgin olive oil over the top
before serving.
Serve with crusty fresh bread
13
Recipes – Light Snacks
Sweet potato and rocket frittata Serves 8 Bacon and Cheese Quiche
1 small sweet potato
80g baby rocket leaves
200g fetta cheese, crumbled
250ml thickened cream
10 eggs
1 large sheet ready made frozen shortcrust
pastry
6 bacon rashers, rind removed, roughly
chopped
1 small onion, chopped finely
1½ cups grated tasty cheese
4 eggs
Sea salt and freshly ground black pepper,
to taste
½ cup grated tasty cheese
1 cup milk
½ cup cream
1. Preheat oven to 200°C. Grease and line
base of a 19cm square shallow cake tin.
½ cup self raising flour
pepper to taste
2. Peel the sweet potato and slice thinly.
3. Place a layer of sweet potato then rocket
then fetta into the cake tin and then
repeat layers again. Reserve a few sweet
potato slices if possible for the top.
1. Preheat oven to 180°C. Line quiche dish
with pastry and trim edges. Prick pastry
all over with a fork.
2. Cook bacon in a frying pan until tender,
remove from pan and drain on absorbent
paper; cool.
4. Combine the eggs, cream, salt and pepper
in blender and blend on HIGH until
smooth. Pour egg mixture into the cake
tin and top with the grated cheese.
3. In a large bowl combine the bacon, onion
and cheese.
5. Place frittata into oven and cook for about
30-35 minutes or until cooked through.
If the frittata starts to brown too much
before the inside is completely cooked lay
a piece of foil over the top, this will stop
excessive browning.
4. Place all the remaining ingredients into
the blender jug.
5. Press the ‘MIX’ button.
6. Place the bacon mixture into the prepared
quiche dish and pour the egg mixture over
the top.
7. Bake in oven for about 50 minutes or until
cooked. Allow quiche to stand for 10
minutes before cutting.
14
Recipes – Desserts
Baked Lemon Cheesecake
Serves 10 Banana Cake with Cream Cheese Frosting
250g plain biscuit crumbs
2 teaspoons nutmeg
2¼ cups self raising flour
½ teaspoon salt
125g melted butter
1 teaspoon cinnamon
½ teaspoon nutmeg
250ml thickened cream
3 eggs
2 eggs
½ cup caster sugar
180g butter, room temperature, chopped
½ cup buttermilk
2 teaspoon grated lemon rind
2 tablespoons lemon juice
500g cream cheese, room temperature, cubed
1½ cups raw sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
1½ cups very ripe mashed banana
1. Crush biscuits 5-6 at a time using the
‘PULSE’ button until crumbled. Remove
jug from base and shake biscuits if
necessary. Combine the nutmeg, melted
butter and biscuit crumbs in a bowl; mix
well. Press crumb mixture into the base
and sides of a greased 20cm springform
pan. Place on a baking tray and
1. Preheat oven to 180°C. Grease and line a
20cm baba pan.
2. Sift flour, salt, cinnamon and nutmeg into
a large bowl.
3. Place the eggs, butter, milk, sugar,
vinegar, essence, and bananas into
blender jug.
refrigerate for 30 minutes.
2. Place cream, eggs, sugar, rind, juice and
half of the cream cheese in blender.
4. Press the ‘MIX’ button. (Mixture will
separate at this stage but will come back
together when mixed with dry ingredients).
3. Press the ‘MIX’ button. With the motor
still running, remove the ingredient cup
from the lid and drop in the remaining
cubes of cream cheese one at a time, until
the mixture is smooth.
5. Pour the banana mixture into the dry
ingredients and mix with a wooden spoon
or whisk until combined.
4. Pour filling into crust and bake in oven
at 160°C for approximately 50 minutes
or until firm. Cool in oven with door
ajar. Refrigerate for several hours before
serving.
6. Pour mixture into prepared tin and bake
for about 40 minutes or until cooked when
tested with a skewer.
7. Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to cool.
8. Ice with cream cheese frosting, recipe over
page.
15
Recipes – Desserts (continued)
5. Pour mixture into prepared pan and bake
for about 1 hour or until cooked when
tested with a wooden skewer. Remove
from oven and stand for 5 minutes before
turning out onto a wire rack.
Cream Cheese Frosting
250g softened cream cheese
¼ cup butter
1 teaspoon vanilla
6. Serve pudding with butterscotch sauce.
To make sauce, heat all ingredients in
a small saucepan over a low heat until
combined.
3 cups icing sugar mixture
¼ cup passionfruit pulp
Combine cream cheese, butter and vanilla in
a small bowl. Using an electric mixer beat
until smooth. Add the icing sugar mixture
and beat until smooth. Reduce speed and
add passionfruit. Spread over cooled cake.
Honey Pikelets
Makes 30
3 large eggs
¼ cup honey
1 cup milk
Sticky Date Pudding
Serves 8
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda
1 ¼ cups boiling water
60ml olive oil
1½ cups self raising flour
pinch salt
1. Add all ingredients into the blender jug
and blend on ‘LOW’ for 30 seconds.
1 cup firmly packed brown sugar
1 cup self raising flour
¼ teaspoon mixed spice
2 eggs
Scrape down sides of blender and blend
again on ‘LOW’ for a further 30 seconds.
2. Pour mixture into a jug and refrigerate for
30 minutes.
3. Place tablespoon amounts of mixture into
a lightly greased frying pan until golden on
each side.
Butterscotch sauce
140g butter
4. Serve with butter.
2/3 cup firmly packed brown sugar
1 cup (250ml) thickened cream
1. Preheat oven to 180°C. Grease and line
a 20cm cake pan with baking paper.
2. Place dates, soda and water into the
blender jug. Pace the lid on and allow
the mixture to stand for 5 minutes.
3. Add oil and sugar and pulse 3 times.
4. Add remaining ingredients and pulse
mixture until just combined. Scrape down
sides of jug if necessary. Do not over
process.
16
Recipes – Drinks
Classic Banana Smoothie
Serves 2 Milo Madness
Serves 2
2 cups skim milk
2 cups milk
2 medium bananas, roughly chopped
½ cup low fat yogurt
2 scoops vanilla ice cream
3-4 tablespoons Milo
1 tablespoon honey
1. Place all ingredients into blender jug.
2. Press the ‘MILK SHAKE’ button.
¼ teaspoon cinnamon
3. Pour into 2 glasses, dust with extra Milo.
1. Place all ingredients into blender jug.
2. Press the ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
Fruity Fantasy
Serves 2
180ml fresh orange juice
90ml pineapple juice
1 punnet strawberries
slice honeydew melon
slice rockmelon
Classic Milkshake
Serves 2
250ml milk
2 scoops ice cream – any flavour
2 tablespoons topping – any flavour
8 small ice cubes
1. Place all ingredients into blender jug.
2. Press the ‘MILK SHAKE’ button.
3. Pour into 2 glasses.
1. Place all ingredients into blender jug.
2. Press the ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
Strawberry Milkshake
Serves 2
6 strawberries
2 cups milk
2 scoops strawberry ice cream
1. Place all ingredients into blender jug.
2. Press the ‘MILK SHAKE’ button.
3. Pour into 2 glasses.
17
Recipes – Drinks (continued)
Citrus Buzz
Serves 2 Raspberry Citrus Smoothie
Serves 2
60ml fresh lime juice
4 dashes Angostura bitters
8 small ice cubes
lemonade
1 cup raspberry yogurt
1 cup frozen yogurt
1 cup orange juice
1 cup frozen raspberries
1. Place all ingredients except for lemonade
into blender jug.
1. Place all ingredients into blender jug.
2. Press ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
2. Press the ‘SMOOTHIE’ button.
3. Pour into 2 glasses, top with lemonade.
Peach Smoothie
Serves 2
Iced Coffee
Serves 2
400g can peaches in natural juice, drained
¼ cup plain yogurt
2 tablespoons instant coffee dissolved in
2 tablespoons boiling water
2 cups milk
2 teaspoons honey
1 scoop vanilla ice-cream
1 cup milk
2 scoops vanilla ice cream
whipped cream to serve
1. Place all ingredients into blender jug.
2. Press ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
1. Place all ingredients except for cream into
blender jug.
2. Press the ‘MILK SHAKE’ button.
3. Pour into 2 large glasses, top with
whipped cream and dust with chocolate.
Mango Papaya Smoothie
Serves 2
1 mango, peeled, pitted, and chopped
½ small papaya, peeled, seeded, and
chopped
Frosty Fruity Smoothie
Serves 2
1 banana
1 cup plain yogurt
1 cup tropical juice
½ cup milk
1 tablespoon fresh lime juice
1 tablespoon honey
3 ice cubes
1. Place all ingredients into blender jug.
2. Press ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
1. Place all ingredients into blender jug.
2. Press ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
18
Recipes – Thick Shakes
Tips for great Thick shakes
Berry Yogurt Thick shake
Serves 2
•
Don’t use hard ice cream straight from the
freezer
Leave ice cream out for about 5 minutes
before blending; this time may vary
depending on how cold your freezer is.
270g frozen berry yogurt
¼ cup frozen mixed berries
½ cup milk
•
1. Place all ingredients into blender jug.
2. Press the ‘THICK SHAKE’ button.
3. Pour into 2 glasses.
•
•
Ice creams with a higher cream content
may need a little extra milk.
Always put ice cream in the blender jug in
small pieces, never in large chunks as this
may prevent the blender from blending in
the allotted time.
Tim Tam Thick shake
Serves 2
4 Arnott’s Original Tim Tams, roughly
chopped
Classic thick shake
Serves 2
270g vanilla ice-cream
100ml milk
270g chocolate ice cream
¹/ cup milk
³
2 Tim Tam Fingers, to garnish
1. Place all ingredients into blender jug.
2. Press the ‘THICK SHAKE’ button.
3. Pour into 2 glasses.
1. Place ingredients into blender jug.
2. Press the ‘THICK SHAKE’ button.
3. Pour into 2 glasses, garnish with Tim Tam
Fingers.
19
Recipes – Cocktails
Sugar Syrup is an essential ingredient to
making great cocktails. Use equal parts of
white sugar and water and bring to the boil
in a small saucepan until the sugar has
dissolved. Cool and store in the refrigerator.
Pina Colada
Serves 2
90ml Bacardi rum
120ml pineapple juice
60ml coconut cream
30ml Malibu
Frozen Lime Margarita
Serves 2
30ml sugar syrup
60ml tequila
14 standard size ice cubes
30ml fresh lime juice
60ml Cointreau or triple sec
30ml sugar syrup
1. Combine all ingredients in blender.
2. Press the ‘COCKTAIL’ button.
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.
3. Pour into 2 cocktail glasses.
60ml Midori
60ml Malibu
120ml pineapple juice
80ml cream
Strawberry Daiquiri
Serves 2
90ml Bacardi rum
14 standard size ice cubes
60ml fresh lime juice
60ml sugar syrup
1. Combine all ingredients in blender.
2. Press the ‘COCKTAIL’ button.
3. Pour into 2 cocktail glasses.
6 strawberries, quartered
14 standard size ice cubes
1. Combine all ingredients in blender.
2. Press the ‘COCKTAIL’ button.
3. Pour into 2 cocktail glasses.
20
Recipes – Cocktails (continued)
Mocha Madness
Serves 2 Frozen Cosmopolitan
Serves 2
30ml espresso coffee
60ml Baileys
20ml citron vodka
40ml vodka
60ml vodka
60ml Cointreau
1 scoop chocolate ice cream
14 standard ice cubes
120ml cranberry juice
1 teaspoon lime juice
8 standard size ice cubes
1. Combine all ingredients in blender.
2. Press the ‘COCKTAIL’ button.
3. Pour into 2 cocktail glasses.
1. Combine all ingredients in blender.
2. Press the ‘COCKTAIL’ button.
3. Pour into 2 cocktail glasses.
Eggnog
Serves 2
30ml sugar syrup
60ml brandy
60ml dark rum
2 eggs
8 standard size ice cubes
Milk
1. Combine all ingredients except milk in
blender.
2. Press the ‘COCKTAIL’ button.
3. Pour into 2 cocktail glasses then top up
glasses with milk.
21
Notes
Notes
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.
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.
Your Sunbeam 12 Month Replacement
Guarantee naturally does not cover misuse
or negligent handling and normal wear and
tear.
For a complete list of Sunbeam’s authorised
service centres visit our website or call:
Australia
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.
1300 881 861
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
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.
New Zealand
0800 786 232
26 Vestey Drive, Mt Wellington
Auckland, New Zealand
Our goods come with guarantees that cannot
be excluded under the Australian Consumer
Law and under the New Zealand Consumer
Guarantees Act.
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
Or call 1300 881 861
In New Zealand
Or call 0800 786 232
is a registered trademark.
‘MultiBlender’ is a trademark of Sunbeam Corporation.
Made in China.
Due to minor changes in design or otherwise,
the product may differ from the one shown in this leaflet.
© Copyright. 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.
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