Sunbeam PB7600 Operational manual

MultiBlender Pro
600 watt blender with 1.5 litre blending jug
Instruction/Recipe Booklet
PB7600
Please read these instructions carefully
and retain for future reference.

Sunbeam’s Safety Precautions 1
Features of your MultiBlender Pro 2
The Control Dial 4
Before using your MultiBlender Pro 5
Using your MultiBlender Pro 6
Features uses of the MultiBlender Pro 7
A Guide to your MultiBlender Pro 8
Handy Blending Hints 9
Care and Cleaning 10
Recipes
Soups 11
Dips/Starters/Pastes 13
Light Snacks 16
Desserts 17
Drinks 19
Thick Shakes 21
Cocktails 22
Contents

1
Sunbeam are very safety conscious when
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.
• 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.
• Close supervision is necessary when your
appliance is being used near children or
infirm persons.
• Never leave an appliance unattended while
in use.
• Young children should be supervised to ensure
that they do not play with the appliance.
• Do not use an appliance for any purpose
other than its intended use.
• 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.
• For safety reasons and to avoid maintenance
by unskilled persons, some appliances are
‘sealed’ using tamperproof screws. Such
appliances should always be returned to the
nearest Sunbeam Appointed Service Centre
for adjustment or repair if required.
• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
dropped or 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.
If you have any concerns regarding the performance and use of your appliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM MULTIBLENDER PRO BENCHTOP
BLENDER.
• Ensure fingers are kept well away from the
blades when in use.
• Do not blend hot ingredients.
• Always operate on a flat surface.
• Ensure the control dial is in the off ‘O’
position before plugging into the power outlet.
• Do not operate for more than 4 minutes
at a time.

2
Features of your MultiBlender Pro
Ingredient cup.
Handy 70ml ingredient cup.
Flexible lid with pouring hole.
To provide the necessary safety, the lid seals
tightly to the glass jug and features a pouring
hole, that allows you to add ingredients during
the blending process.
1.5 litre heat-resistant glass jug.
The sizeable 1.5 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. The heat-resistant glass jug is ideal for
pureeing warm soups.
Detachable blade system assembly.
The detachable blade assembly unit unscrews
from the glass blending jug for convenient and
thorough cleaning.
Motor base.
The base houses a powerful 600 watt motor,
which provides unbeatable industrial strength
performance.
Non-slip feet.
Keeps the blender secure on the bench top
during use.

Serrated stainless steel six-blade system.
Specially designed for extra durability, the
heavy-duty, serrated stainless steel blade
with a six-blade construction, smashes ice
cubes to powder, produces a smooth
consistency when pureeing and combines
ingredients perfectly for a frappé.
Pulse button.
Increases the intensity of the standard
blending action to assist in the most
demanding blending tasks.
3 speed control.
The easy to grip control dial allows you to
select one of three speeds ranging from low
to high.
Cord storage facility.
For tidy, convenient storage of the cord
underneath the motor base.
3

4
The Control Dial
Pulse
• Ice cubes
• Meat
• Breadcrumbs
• Biscuits
• Finely ground nuts
• Chocolate
• Self cleaning the unit
Speed 1
• Whipping cream
• Puree vegetables & fruit
• Curry pastes
• Coffee beans
• Mayonnaise
Speed 2
• Smoothies with fruit
• Soups
• Raw vegetables
• Cake batters
Speed 3
• Cocktails
• Laksa pastes
• Milkshakes

5
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.
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.
2. Place the six-blade assembly into the
glass jug and turn clockwise to secure
firmly into position (see 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’.
Before using your MultiBlender Pro
Figure 1
Six-blade
assembly Silicone
seal
Figure 2

6
1. Place the blender jug onto the motor base.
Note: Do not switch ‘ON’ the MultiBlender
Pro without the lid in position.
2. Place ingredients into the glass jug. Do
not exceed the maximum indicated level –
1.5 litres.
3. Position the lid with ingredient cup onto
the blender jug. Ensure the lid is firmly in
place.
4. Using the selector dial, select the desired
blending speed 1, 2, 3 or PULSE.
Settings 1, 2, 3 will provide continuous
blending until the dial is turned to the ‘O’
position.
The Blending Guide on page 8 shows the
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 powerfull 600 watt
motor could cause the liquid to surge up
causing leakage. Once you have started
blending you can remove your hand.
Note: Do not operated for more than 4
minutes at a time.
Further ingredients can also be added
whilst blending by removing the ingredient
cup and pouring ingredients through the
hole in the lid.
5. After you have completed blending, turn
the control dial to the ‘0’ position.
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.
Using your MultiBlender Pro

7
Crushing Ice
Simply add ice to the blender and a small
quantity of water, which will aid in the
crushing process. Then press the ‘Pulse’
function and hold for 1-2 seconds and
release. Continue this process and in seconds
your ice is fluffy and snow flake-like.
Pulse setting
The pulse function provides short bursts of
power, so that you can prepare breadcrumbs,
grind chocolate, finely grind nuts and
biscuits.
You can also use the Pulse function for
cleaning the blender. Simply pour in some
warm water and a small amount of detergent,
press the ‘Pulse’ function for 1-2 seconds
and release. Repeat 3-4 times. The unit will
clean itself, without you having to handle the
sharp blades. Rinse and dry, being careful as
the blades are sharp.
Features uses of MultiBlender Pro

8
Processing Task Food Suggested Setting Suggested Processing Procedure
Aerating Milkshakes, 2 Use chilled milk. Blend until desired
Smoothies consistency is achieved.
Chopping Nuts, Chocolate, PULSE Process
1
/
2
cup at a time, to ensure
Garlic or Herbs evenly sized pieces.
Crumbing Bread Crumbs PULSE & 2 Tear bread roughly. Process until
desired consistency.
Biscuit Crumbs 2 Break into pieces and process
until crumbed.
Crushing Ice PULSE & 3 Add
1
/
4
cup of water. Use the PULSE
button 3-4 times in succession
for crushed ice.
Emulsifying Salad Dressing 1 Blend until well combined. Oil may
be added to the mixture during
processing through the pouring hole
in the lid.
Mixing Batters, Cakes 1 & 2 Process ingredients until just combined.
DO NOT OVERPROCESS.
Pureeing Soups, 2 & 3 Blend until smooth.
Vegetables,
Fruits
A Guide to your MultiBlender Pro

9
• Nothing can beat a blender for making
smooth purees and sauces or for whipping
up frothy drinks - from healthy breakfast
shakes to frozen daiquiris.
• Use your blender for chopping small
amounts of food like nuts, bread crumbs
and whole spices.
• 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.
• Never fill above the maximum level
indicator 1.5 litres.
• 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.
• When pureeing fruit or vegetables, cooked
or raw, cut into small pieces to facilitate
blending.
• 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.
• Do not process hot liquids in your blender.
Allow to cool 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.
Handy Blending Hints

10
Quick cleaning method.
Half fill the blender with warm water and a
small amount of detergent. Press the ‘Pulse’
function and hold for 1-2 seconds and
release. Repeat 3-4 times. Then remove the
jug and rinse it under running water.
For thorough cleaning.
Unscrew the six-blade assembly from the glass
jug by turning the bottom of the blade
assembly in an anti-clockwise direction
(see Figure 3).
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.
Caution: Take care when cleaning the blades
as they are extremely sharp.
Note: Do not clean any part of the blender in
the dishwasher.
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.
Care and Cleaning
Figure 3

11
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
1/2
cup grated Parmesan
1. Heat oil in a large saucepan; add bacon
and cook, stirring occasionally, until crisp.
Remove from pan.
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.
3. Remove from heat; cool. Place half of the
soup mixture into the blender jug and
process on speed 3 for 40 seconds. Pour
back in with remainder of soup.
4. Add cooked bacon to soup and reheat
until soup is hot. Season to taste with
freshly ground pepper.
5. Serve soup topped with parmesan cheese.
Mexican style Tomato Soup Serves 4
1 tablespoon olive oil
2 onions, chopped
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
2 x 400g cans red kidney beans, rinsed,
drained
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.
2. Stir through the sugar, vinegar and beans;
allow to cool.
3. Place half of the soup mixture into the
blender jug and process on speed 2 for 30
seconds or until smooth. Pour contents of
blender jug into a container and repeat
this step with the remaining soup mixture.
4. Return soup to saucepan to heat through;
serve with sour cream and warm flour
tortillas.
Recipes – Soups

Roast Pumpkin Soup Serves 4
1.5 kg pumpkin
2 tablespoons olive oil
Sea salt & freshly ground black pepper
20g butter
1 onion, chopped
1 litre chicken stock
1/3
cup cream or sour cream to serve (optional)
1. Preheat oven to 200°c.
2. Remove skin and seeds from pumpkin and
cut into even sized chunks.
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.
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 before
blending.
5. Place half of the soup mixture in blender
and process on speed 2 for 35 seconds.
Repeat with remaining soup mixture.
6. Reheat until soup is hot. Serve with
cream and extra ground pepper if desired.
12
Recipes – Soups (continued)

13
Hummus Serves 4
420g can chickpeas, rinsed, and drained
2 tablespoons tahini
1/4
cup lemon juice
1/4
cup water
1/4
cup olive oil
1 clove garlic, crushed
1/2
teaspoon ground cumin
1/2
teaspoon salt
1. Place all ingredients in the blender jug.
2. Blend on speed 3 for 40 seconds.
3. Transfer mixture into a bowl and
refrigerate for 1-2 hours before serving.
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.
Guacamole
2 ripe avocados, peeled, seeds removed
1 clove garlic
1 tablespoon lemon juice
dash Tabasco sauce
1 jalepeno chilli, sliced
1/4
cup fresh coriander leaves
1 tomato, chopped
1. Place all ingredients except tomato in the
blender jug.
2. Blend on speed 2 for 40 seconds.
3. Transfer mixture to a bowl and stir through
tomato.
4. Refrigerate for 1 hour before serving.
Serve with corn chips and salsa
Recipes – Dips/Starters/Pastes

Pesto Serves 4
125g fresh basil leaves
3 cloves garlic
2 teaspoons lemon juice
sea salt
freshly ground black pepper
1 cup extra virgin olive oil
1/2
cup pine nuts, roasted
60g pecorino or parmesan, grated
1. Place the basil, garlic, juice, salt, pepper
and oil in the blender jug. Blend on
speed 3 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 speed 3 for a
further 20 seconds or until a smooth
texture is achieved. If a nutty texture is
desired only blend on speed 3 for 5-10
seconds.
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.
Whole Egg Mayonnaise Approx. 11/2cups
1 egg
1 tablespoon lemon juice
2 teaspoons Dijon mustard
pinch sea salt
1 cup vegetable oil
1. Place egg, juice, mustard and salt in the
blender jug. Blend on speed 1 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.
3. Keeps in the refrigerator for 1 week.
14
Recipes – Dips/Starters/Pastes (continued)

15
Blue Cheese Dip Approx. 1 cup
150g creamy blue cheese
300g sour cream
2 green onions, roughly chopped
2 tablespoons milk
freshly ground black pepper
1. Place all ingredients into blender jug.
2. Blend on speed 3 for 40 seconds or until
smooth.
3. Chill for 1 hour before serving. Serve with
crackers and carrot sticks.
Herbed Mushroom Pate Approx. 11/2cups
50g butter or margarine
1 onion, roughly chopped
300g mushrooms, sliced
200g cream cheese, cubed
1 tablespoon freshly chopped chives
salt and freshly ground black pepper to taste
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.
3. Blend on speed 3 for 20 seconds or until
smooth.
4. Pour into serving bowl and refrigerate for
at least 2 hours before serving.
5. Serve with Melba toasts.
Recipes – Dips/Starters/Pastes (continued)

Quiche Lorraine Serves 6-8
1/3
cup packaged breadcrumbs
6 bacon rashers, rind removed, roughly
chopped
1 small onion, chopped finely
1
1/2
cups grated tasty cheese
4 eggs
1 cup milk
1/2
cup cream
1/2
cup self raising flour
pepper to taste
1. Preheat oven to 180°c. Lightly spray a
quiche dish with vegetable oil spray. Coat
the inside of the dish with the bread
crumbs.
2. Cook bacon in a frying pan until tender,
remove from pan and drain on absorbent
paper; cool.
3. In a large bowl combine the bacon, onion
and cheese.
4. Place all the remaining ingredients into
the blender jug.
5. Blend on speed 2 for 40 seconds.
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.
16
Recipes – Light Snacks

17
Baked Lemon Cheesecake Serves 10
250g plain biscuit crumbs
2 teaspoons nutmeg
125g melted butter
250ml thickened cream
3 eggs
1/2
cup caster sugar
2 teaspoon grated lemon rind
2 tablespoons lemon juice
500g cream cheese, room temperature, cubed
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
refrigerate for 30 minutes.
2. Place cream, eggs, sugar, rind, juice and
half of the cream cheese in blender.
3. Blend on speed 3 for 30 seconds. 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.
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.
Banana Cake with Cream Cheese Frosting
2
1/4
cups self raising flour
1/2
teaspoon salt
1 teaspoon cinnamon
1/2
teaspoon nutmeg
2 eggs
180g butter, room temperature, chopped
1/2
cup buttermilk
1
1/2
cups raw sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
1
1/2
cups very ripe mashed banana
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.
4. Blend on speed 2 for 35 seconds.
(Mixture will separate at this stage but will
come back together when mixed with dry
ingredients).
5. Pour the banana mixture into the dry
ingredients and mix with a wooden spoon
or whisk until combined.
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.
Recipes – Desserts

Cream Cheese Frosting
250g softened cream cheese
1/4
cup butter
1 teaspoon vanilla
3 cups icing sugar mixture
1/4
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.
Crepes with apple and sultana filling
Crepes Serves 4-6
3 eggs
1 tablespoon vegetable oil
1
1/3
cups milk
3/4
cup plain flour
Filling
3 Granny Smith apples, peeled,
cored and sliced
1
1/2
teaspoons cinnamon
1
1/2
tablespoons brown sugar
3/4
cup water
1/4
cup sultanas
1. Place all crepe ingredients into the
blender jug.
2. Blend on speed 2 for 20 seconds or until
combined. Strain into a jug and stand for
15 minutes.
3. Meanwhile, place all the filling ingredients
into a saucepan and cook until the apples
are soft. Keep warm.
4. Heat a greased small saucepan or crepe
pan. Pour about
1/4
cup of batter into the
pan. Tilt the pan to spread the mixture
evenly. Cook over a low heat on both
sides until golden. Repeat with remaining
mixture.
5. Serve crepes filled with apple mixture and
cream or ice cream.
Honey Pikelets Makes 30
3 large eggs
1/4
cup honey
1 cup milk
1
1/2
cups self raising flour
pinch salt
1. Add all ingredients into the blender jug
and blend on speed 1 for 30 seconds.
Scrape down sides of blender and blend
again on speed 1 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.
4. Serve with butter.
18
Recipes – Desserts (continued)