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™
MultiChopper
Food Chopper
Instruction Booklet
FC7500
Please read these instructions carefully
and retain for future reference.
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Contents Sunbeam’s Safety Precautions 1 ™ Features of your MultiChopper 2 ™ Using your MultiChopper 4 Chopping Guide 6 Care and Cleaning 7 Recipes 8 Important instructions – retain for future use.
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Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR • Do not use the appliance continuously for more SUNBEAM MULTICHOPPER FOOD CHOPPER. than 30 seconds at a time with heavy loads. • Always operate on a flat surface. • Use extreme care when handling blades as they are extremely sharp. • Do not operate the appliance without the cover in place. • Do not blend hot ingredients. • Do not remove the motor housing from t
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™ Features of your MultiChopper Food Chopper Power button with 2 speeds Pressing the power button causes the blades to commence processing. Press gently for speed 1 and firmly for speed 2. Motor unit Powerful 450W motor ensures chopping tasks are handled with ease. Double blade system Long life stainless steel chopping blades, effortlessly chop a variety of foods including meats, cheeses, fruit, vegetables and nuts. These blades are detachable a
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Processing bowl cover Shroud Keeps the double blade securely in position during use. 500mL Processing bowl 3
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™ Using your MultiChopper Food Chopper Wash the processing bowl and blades in NOTE: Whether the upper blade is used will warm soapy water. Rinse well and dry depend on the chopping task. thoroughly. 4. Place the food items to be chopped inside the processing bowl. Large portions should be cut into small pieces before chopping, Using the double blade attachment approximately 3cm cubes. 1. Place the non-slip pad on a flat level NOTE: Do
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™ Using your MultiChopper Food Chopper continued Press the power button gently to process on speed 1. Press the power button firmly to process on speed 2. NOTE: If the ingredients stick to the sides of the processing bowl during chopping, scrape down the sides of the bowl with a spatula, then continue chopping. IMPORTANT: Do not hold the power button down to process continuously for more than 30 seconds at any one time with heavy loads. When p
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Chopping Guide The table below provides a guide to maximum quantities and chopping times for a variety of foods. The table is a guide only. Chopping times may vary according to the result you want to achieve. Ingredient Maximum Quantity Chopping Time Onions, quartered 200g 5-10 pulses Herbs, fresh 2 firmly packed cups 10-15 pulses Nuts 1 cup 15-20 pulses Cream cheese/soft cheese, chopped 125g 5-10 pulses Tomatoes, quartered, for puree 300g 10 seconds Fr
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Care and Cleaning • Always turn the power off and remove the • Wash the processing bowl and blades in plug from power outlet after use and before warm soapy water. We do not recommend cleaning. to place any parts in the dishwasher. IMPORTANT: Use caution when handling blades as they are extremely sharp. • Wipe the motor housing with a damp cloth. • The centre spindle of the chopping blades may become stained over time,
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Recipes Baba ghanoush Makes: about 1 cup Beetroot Dip Makes: about 1 cup 1 x 350g eggplant, halved lengthways 450g can beetroot wedges, drained 2 tablespoons greek yoghurt 2 tablespoons greek yoghurt 1 clove garlic, crushed ¼ teaspoon ground cumin 1 tablespoon tahini 1 tablespoon fresh dill leaves 1 tablespoon lemon juice Salt and pepper, to taste ¼ teaspoon sweet paprika Crackers, to serve ¼ teaspoon ground cumin 1. Place both blades into chopper
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Recipes continued Hummus Makes: about 1 ¼ cups Guacamole Makes: about 1 cup 400g can chickpeas, rinsed, and drained 1 small clove garlic, halved ¼ cup tahini paste ½ long red chilli, seeds removed, roughly chopped ¼ cup lemon juice 2 green onions (shallots), sliced ¼ cup water 1 large ripe avocado, peeled, seed removed 1 clove garlic, crushed 2 tablespoons lime juice ½ teaspoon ground cumin ¼ cup fresh coriander leaves Salt and pepper, to tast
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Recipes continued Rocket, chilli and cashew nut dip Makes about Basil pesto Makes about ¾ cup 1 ¼ cups 1 small clove garlic, halved 2 cups fresh basil leaves ½ large red chilli, seeds removed, roughly 3 cloves garlic chopped 2 teaspoons lemon juice 2 cups firmly packed wild rocket leaves ½ cup olive oil 1 /3 cup extra virgin olive oil ½ pine nuts, roasted 2 teaspoons lemon juice ² ⁄ cup grated parmesan cheese ³ 1 /3 cup unsalted toasted cashews S
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Recipes continued Herbed Mushroom Pate Makes about Tzatziki Makes about 2 cups 1 ¼ cups 50g butter 1 lebanese cucumber, peeled, grated 1 onion, roughly chopped 250g Greek-style yoghurt 1 350g mushrooms, sliced /3 cup mint leaves 2 cloves garlic, crushed Salt and pepper, to taste 2 tablespoons fresh thyme leaves 1. Squeeze out excess liquid from the cucumber and place in a sieve. 125g low fat cream cheese, cubed 2. Place both blades into chopper b
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Recipes continued Blue cheese dip Makes about 1 cup Smoked salmon dip Makes about 1 cup 150g creamy blue cheese 100g smoked salmon 300g sour cream 125g low fat cream cheese, cubed 2 green onions, roughly chopped 2 teaspoons baby capers 2 tablespoons milk 2 tablespoons fresh dill leaves Pepper, to taste 2 tablespoons lemon juice Vegetable sticks or crackers, to serve Pepper, taste 1. Place both blades into chopper bowl. Crackers, to serve Place half
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Recipes continued Mayonnaise Makes about 1 ¼ cup Herb crumb 1 ½ cups 2 egg yolks 3 large slices multi-grain bread, torn 2 teaspoons Dijon mustard 1/4 cup flat-leaf parsley 2 tablespoons lemon juice 1 tablespoon chopped chives 1 cup olive oil 1 tablespoon thyme leaves 1. Place both blades into chopper bowl. Place 1 garlic clove, halved egg yolks, mustard and 1 tablespoon lemon 2 tablespoons finely grated parmesan cheese juice in the bowl. Plac
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Recipes continued Thai chilli dressing Makes about Red Curry Paste ½ cups 2 teaspoons shrimp paste 1 long red chilli, seeds removed, chopped 16-20 dried long red chillies 1 teaspoon chopped fresh ginger 2 teaspoons salt 1 garlic clove, halved 2 tablespoons chopped galangal 1 2 tablespoons brown sugar /3 cup chopped lemongrass 2 tablespoons mirin 6 kaffir lime leaves, stems removed and 2 tablespoons rice wine vinegar sliced thinly 2 tablespoons lime
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Recipes continued Corn fritters Makes: 8 Minted pea mash Makes: about 2 cups 2 corn cobs 2 cups frozen peas, thawed ¼ c up flat-leaf parsley leaves ¼ cup sour cream 1/2 cup self-raising flour ¼ fresh mint leaves 2 eggs Salt and pepper, to taste 2 green onions (shallots), thinly sliced 1. Place both blades into chopper bowl. Place half the peas, sour cream and mint in the salt and pepper, to taste bowl. Place lid firmly on. Pulse on Speed
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Recipes continued Pikelets Makes: about 24 Raspberry coulis Makes: 1 cup 1 egg 300g frozen raspberries, thawed ¼ cup sugar ¼ cup caster sugar 1 cup self raising flour 2 tablespoons cointreau or triple sec ¾ cup milk Ice-cream, to serve butter for frying 1. Place both blades into chopper bowl. Place half the berries, sugar and cointreau in the jam and cream, to serve bowl. Place lid firmly on. Process on Speed 1. Place both blades into ch
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Recipes continued Cream cheese icing 100g cream cheese 20g butter, softened 1 teaspoon finely grated lemon rind 1½ cups icing sugar 1. Place both blades into chopper bowl. Place cream cheese, butter and lemon rind in the bowl. Place lid firmly on. Process on Speed 2 until light and creamy. Add half the icing sugar. Pulse on Speed 2 until combined. Add remaining icing sugar. Pulse on Speed 2 until combined. 2. Transfe rto a bowl.
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Notes
