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™
MultiBlender Platinum
800 watt blender with 1.6L square glass jug
Instruction/Recipe Booklet
PB7650
Please read these instructions carefully
and retain for future reference.
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Contents Sunbeam’s Safety Precautions 1 Features of your MultiBlender Platinum 2 The Control Dial 4 Before using your MultiBlender Platinum 5 Using your MultiBlender Platinum 6 Feature uses of the MultiBlender Platinum 7 A Guide to your MultiBlender Platinum 8 Handy Blending Hints 9 Care and Cleaning 10 Recipes Dips/Starters/Pastes 11 Desserts 18 Soups 20 Mains 23 Drinks 24 Cocktails 25 Thick Shakes 27 Milk Shakes 28
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Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM • Ensure the control dial is in the off ‘O’ position MULTIBLENDER PB7650. before plugging into the power outlet. • Ensure fingers are kept well away from the blades • Do not operate this blender for more than 2 when in use. minutes using heavy loads. None of the recipes in this booklet are considered heavy loads. • Do not blend hot ingredients. Always cool ingredients to room temperature. • Care shall be taken when handling
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LOW SMOOTHIE THICKSHAKE MIX CRUSH ICE mix, puree, cocktail and ice crush) Features of your MultiBlender Platinum 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 To provide the necessary safety, the lid seals 1600mL tightly to the glass jug and features a pouring CUPS 6 hole, that allows you to add ingredients during the blending process. 5 1250 1000 4 1.6 litre heat-resistant glass jug T
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LOW SMOOTHIE THICKSHAKE MIX CRUSH ICE mix, puree, cocktail and ice crush) 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 flakes, produces a smooth consistency when pureeing and combines ingredients perfectly for a frappé. 1600mL CUPS 6 5 1250 1000 4 3 750 3 speed control The easy to grip control dial allows you to 2 500 select one of three speeds ranging f
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The Control Dial Pulse Speed 1 OFF 1 • Ice cubes • Whipping cream 2 • Meat • Puree vegetables & fruit 3 • Breadcrumbs • Curry pastes • Biscuits • Coffee beans • Finely ground nuts • Mayonnaise • Chocolate Speed 2 • Self cleaning the unit • Smoothies with fruit • Soups • Raw vegetables • Cake batters Speed 3 PULSE • Cocktails • Laksa pastes • Milkshakes 4
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Before using your MultiBlender Platinum Important: Always ensure your blender is 2. Place the six-blade assembly into the Speed 1 500 2 500 2 unplugged from the power outlet before glass jug and turn clockwise to secure • Whipping cream fitting or removing the blade assembly. firmly into position (see figure 2). • Puree vegetables & fruit 250 1 250 1 Always handle the blade assembly with • Curry pastes caution, as the blades are extremely sharp. • Coffee beans • Mayonnaise To assembl
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Using your MultiBlender Platinum 1. Place the blender jug onto the motor base. Note: Do not operated for more than 2 minutes at a time. Note: Do not switch ‘ON’ the MultiBlender Platinum without the lid in position. Further ingredients can also be added whilst blending by removing the ingredient 2. Place ingredients into the glass jug. Do cup and pouring ingredients through the not exceed the maximum indicated level hole in the lid. – 1.6 litres. 5. After you have completed blending,
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Feature uses of the MultiBlender Platinum Crushing Ice warm water and a small amount of detergent, press the ‘Pulse’ function for 1-2 seconds Simply add ice to the blender then press the and release. Repeat 3-4 times. The unit will ‘Pulse’ function and hold for 1-2 seconds clean itself, without you having to handle the and release. Continue this process and in sharp blades. Rinse and dry, being careful as seconds your ice is fluffy and snow flake-like. the blades are sharp. Pulse settin
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A Guide to your MultiBlender Platinum Processing Task Food Suggested Setting Suggested Processing Procedure Aerating Milkshakes, 2 & 3 Use chilled milk. Blend until desired Smoothies consistency is achieved. Chopping Nuts, Chocolate, PULSE Pulse cup at a time, to ensure ½ Garlic or Herbs evenly sized pieces. Crumbing Bread Crumbs PULSE & 2 Tear bread roughly. Blend until desired consistency. Biscuit Crumbs PULSE & 2 Break into pieces and as desired pulse or blend unti
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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 facilitat
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Care and Cleaning Quick cleaning method. Remove the rubber seal from the blade assembly. Wash the blender lid, ingredient Half fill the blender with warm water and a cup, rubber seal, blade assembly and blender small amount of detergent. Press the PULSE jug in warm soapy water. 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. For thorough cleaning. Note: Do not clean any part of the ble
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Recipes – Dips & Sauces Artichoke, green onion & ricotta dip Blue cheese dip Makes: 2 cups Makes: approx 1½ cups Preparation: 10 mins Preparation: 10 minutes 340g marinated artichokes, drained, chopped 150g blue cheese 250g fresh ricotta 300g extra light sour cream 3 green onions, trimmed, chopped 2 green onions, trimmed, chopped 1 tablespoon freshly squeezed lemon juice 2 tablespoons milk 1 tablespoon warm water Freshly ground black pepper 1 large garlic clove, crushed 1. Place all ingredient
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Recipes – Dips & Sauces (continued) Curried carrot dip Garlic feta dip Makes: 2 cups Makes: 1 cup Preparation: 10 mins Preparation: 10 mins Cooking: 10 mins 200g reduced-fat creamy feta, crumbled 4 large (800g) carrots, peeled, cut into 200g low-fat fresh ricotta 2cm-thick pieces 2 tablespoons olive oil 20g butter, chopped 2 large garlic cloves, crushed 1 large brown onion, halved, deseeded, finely 1. Place all ingredients in the jug of a chopped blender. Blend on “Setting 1”, scrapping 2 g
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Recipes – Dips & Sauces (continued) Green olive dip Herbed mushroom dip Makes: 2 cups Makes: about 1 ½ cups Preparation: 10 mins Preparation: 15 minutes Cooking: 7 minutes 500g green pimento stuffed olives, drained 50g butter ½ cup low-fat fresh ricotta 1 large brown onion, coarsely chopped ½ cup good-quality whole egg mayonnaise 300g button mushrooms, sliced ¹⁄ cup flat-leaf parsley leaves ³ 200g cream cheese, at room temperature, 2 large garlic cloves, crushed cubed 1 tablespoon warm water 1
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Recipes – Dips & Sauces (continued) Hollandaise sauce Low-fat hummus Makes: 1 cup Makes: 1 cup Preparation: 10 mins Preparation: 10 mins Cooking: 1-2 mins 400g can chickpeas, rinsed, drained 3 egg yolks 2 tablespoons freshly squeezed lemon juice 2 tablespoons freshly squeezed lemon juice 1½ tablespoons tahini (sesame seed paste) 250g unsalted butter, melted 1 large garlic clove, crushed Pinch of salt ¼ cup warm water 1. Place egg yolks in a heatproof bowl over a 1. Place the chickpeas, juice, t
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Recipes – Dips & Sauces (continued) Mayonnaise Pesto Makes: 1½ cups Makes: about 2 cups Preparation: 10 minutes Preparation: 10 minutes 2 egg yolks 2 bunches green basil, leaves removed 2 tablespoons freshly squeezed lemon juice 1 cup olive oil 1 tablespoon Dijon mustard 100g toasted pine nuts 1 cup olive oil ½ cup grated parmesan 2 tablespoons warm water 2 garlic cloves, chopped 1. Place egg yolks, juice, mustard and salt in 1. Place the basil leaves and oil in the jug of the blender jug. Ble
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Recipes – Dips & Sauces (continued) Satay sauce Tomato sauce Makes: 1 cup Makes: 1L Preparation: 10 mins Preparation: 10 mins Cooking: 45 mins 1 cup toasted unsalted peanuts 1 tablespoon olive oil ½ cup peanut oil 1 large brown onion, halved, finely chopped ½ cup warm water 1kg egg (roma) tomatoes, chopped 2 tablespoons soy sauce 3 garlic cloves, crushed 2 garlic cloves, crushed 2 tablespoons balsamic vinegar 1. Combine all ingredients in the jug of a blender. Blend on “Setting 2” scrapping 2
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Recipes – Dips & Sauces (continued) White bean dip Preparation: 10 mins 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 garlic cloves, crushed Grilled asparagus, to serve 1. Combine all ingredients in jug of blender. Place lid on firmly. Blend, scrapping down sides of jug occasionally, until smooth. 2. Taste and season with salt. Transfer to a serving bowl. Serve with grilled asparagus, if des
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Recipes – Desserts Baked lemon cheesecake Banana cake with cream cheese icing Serves: 8 Serves: 10 Preparation: 15 minutes Preparation: 15 minutes Cooking: 50 minutes Cooking: 40 minutes 250g plain biscuit crumbs 2¼ cups self raising flour 2 teaspoons nutmeg ½ teaspoon salt 125g butter, melted 1 teaspoon ground cinnamon 1 cup thickened cream ½ teaspoon ground nutmeg 3 eggs 2 eggs ½ cup caster sugar 180g chopped butter, room temperature 2 teaspoon finely grated lemon rind ½ cup butter milk 2 tab
