Sunbeam MultiChopper FC7500 User manual

Please read these instructions carefully
and retain for future reference.
MultiChopper™
Food Chopper
Instruction Booklet
FC7500

Contents
Important instructions – retain for
future use.
Sunbeam’s Safety Precautions 1
Features of your MultiChopper™ 2
Using your MultiChopper™ 4
Chopping Guide 6
Care and Cleaning 7
Recipes 8

1
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.
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM MULTICHOPPER FOOD CHOPPER.
• Always operate on a flat surface.
• Do not operate the appliance without the cover
in place.
• Do not remove the motor housing from the jug
while the blades are still in motion.
• Do not use the appliance continuously for more
than 30 seconds at a time with heavy loads.
• Use extreme care when handling blades as
they are extremely sharp.
• Do not blend hot ingredients.
Sunbeam’s Safety Precautions
Sunbeam is 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.
• 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.
• 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.
• 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.
• 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 or 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.

2
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 and the lower
blades may be used independently or in
conjunction with the upper blades, depending
on the chopping task.
Non-slip pad
Keeps the jug secure on the bench during
use.

3
Processing bowl cover
Shroud
Keeps the double blade securely in position
during use.
500mL Processing bowl

4
Wash the processing bowl and blades in
warm soapy water. Rinse well and dry
thoroughly.
Using the double blade attachment
1. Place the non-slip pad on a flat level
surface and position the processing bowl
on top of it. Remove protective cover from
blades.
2. Place the lower blade over the shroud in
the centre of the processing bowl.
See Figure 1.
3. Position the upper blade on top of the
lower blade. See Figure 2.
NOTE: Whether the upper blade is used will
depend on the chopping task.
4. Place the food items to be chopped inside
the processing bowl. Large portions should
be cut into small pieces before chopping,
approximately 3cm cubes.
NOTE: Do not operate the appliance when the
processing bowl is empty.
5. Place the processing bowl cover on top of
the processing bowl and rotate clockwise
until the two parts are interlocked.
6. Place the motor housing on top of the
processing bowl cover. See Figure 3.
7. Hold down the motor housing with one
hand and press down on the power
button with the other hand to activate the
chopper. Use short pulses until the right
consistency is achieved.
Using your MultiChopper™
Food Chopper
Figure 1
Figure 2
Figure 3

5
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 pulsing, the recommended pulse
duration is 2 seconds on and 2 seconds or
longer off.
8. When you have finished chopping, turn the
power off at the power outlet. Remove the
motor housing from the bowl. Remove the
processing bowl cover. Carefully remove the
blades.
Using your MultiChopper™ Food Chopper continued

6
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
Fruits, soft, for puree 1 ½ cups 5-10 pulses
Frozen fruit, eg berries 1 cup 15-20 pulses
Vegetables, cooked, for puree 1 ½ cups 5-10 seconds
Bread slices, quartered, for crumbs 2 slices 5-10 seconds
Biscuits, broken, for crumbs 100g 10-15 pulses
• All maximum quantities have been tested with the quad blade on speed 2.
• Times, blade and speed may need to be adjusted for less quantities.
• Maximum liquid quantity is ½ cup (125mls).

7
Care and Cleaning
• Always turn the power off and remove the
plug from power outlet after use and before
cleaning.
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, particularly
if chopping coloured foods such as carrots.
This discolouration is quite normal and will
not affect the performance of your chopper.
To reduce staining, clean the spindle with
a paper towel moistened with vegetable oil.
• Wash the processing bowl and blades in
warm soapy water. We do not recommend
to place any parts in the dishwasher.

8
Baba ghanoush Makes: about 1 cup
1 x 350g eggplant, halved lengthways
2 tablespoons greek yoghurt
1 clove garlic, crushed
1 tablespoon tahini
1 tablespoon lemon juice
¼ teaspoon sweet paprika
¼ teaspoon ground cumin
Salt and pepper, to taste
Pita bread, to serve
1. Preheat oven to 180°C/160°C for fan
forced. Place eggplant on a baking tray
lined with baking paper. Bake for 35-40
minutes or until eggplant is tender. Allow
to cool.
2. Place both blades into chopper bowl. Place
all ingredients in the bowl. Place lid firmly
on. Process on Speed 2 until smooth.
Season with salt and pepper.
3. Transfer mixture into a bowl and refrigerate
for 1-2 hours before serving. Serve with
pita bread
Beetroot Dip Makes: about 1 cup
450g can beetroot wedges, drained
2 tablespoons greek yoghurt
¼ teaspoon ground cumin
1 tablespoon fresh dill leaves
Salt and pepper, to taste
Crackers, to serve
1. Place both blades into chopper bowl. Place
beetroot in the bowl. Place lid firmly on.
Process on Speed 1 until roughly chopped.
2. Add remaining ingredients. Process on
Speed 2 until combined. Season with salt
and pepper.
3. Transfer mixture into a bowl and refrigerate
for 1-2 hours before serving.
4. Serve with crackers or sliced Turkish bread
Recipes

9
Recipes continued
Hummus Makes: about 1 ¼ cups
400g can chickpeas, rinsed, and drained
¼ cup tahini paste
¼ cup lemon juice
¼ cup water
1 clove garlic, crushed
½ teaspoon ground cumin
Salt and pepper, to taste
Pita bread, to serve
1. Place both blades into chopper bowl. Place
chickpeas in the bowl. Place lid firmly on.
Process on Speed 1 until roughly chopped.
2. Add remaining ingredients. Process on
Speed 2 until smooth. Season with salt.
3. Transfer mixture into a bowl and refrigerate
for 1-2 hours before serving.
4. Serve with pita crisps or crackers.
Serving suggestion: 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 Makes: about 1 cup
1 small clove garlic, halved
½ long red chilli, seeds removed, roughly
chopped
2 green onions (shallots), sliced
1 large ripe avocado, peeled, seed removed
2 tablespoons lime juice
¼ cup fresh coriander leaves
Salt and pepper, to taste
Corn chips, to serve
1. Place both blades into chopper bowl.
Place garlic, chilli and green onions in the
bowl. Place lid firmly on. Pulse on Speed 1
until roughly chopped.
2. Place remaining ingredients in the bowl.
Pulse on Speed 1 until just combined.
Season with salt and pepper.
3. Transfer mixture to a bowl and refrigerate
for 1 hour before serving. Serve with corn
chips.

10
Rocket, chilli and cashew nut dip Makes about
¾ cup
1 small clove garlic, halved
½ large red chilli, seeds removed, roughly
chopped
2 cups firmly packed wild rocket leaves
1/3 cup extra virgin olive oil
2 teaspoons lemon juice
1/3 cup unsalted toasted cashews
1/3 cup grated parmesan cheese
Salt and pepper, to taste
Crackers, to serve
1. Place both blades into chopper bowl. Place
garlic and chilli in the bowl. Place lid
firmly on. Pulse on Speed 1 until roughly
chopped. Add rocket, oil, and lemon
juice. Process on Speed 2 until combined.
Scrape down any ingredients that may have
come up the sides of the bowl.
2. Add remaining ingredients. Process on
speed 2 until well combined. Season with
salt and pepper.
3. Transfer mixture to a bowl and refrigerate
for 1 before serving. Serve with pita crisps
or crackers.
Basil pesto Makes about
1 ¼ cups
2 cups fresh basil leaves
3 cloves garlic
2 teaspoons lemon juice
½ cup olive oil
½ pine nuts, roasted
²⁄³ cup grated parmesan cheese
Salt and pepper, taste
1. Place both blades into chopper bowl. Place
basil, garlic, lemon juice and oil in the
bowl. Place lid firmly on. Process on Speed
1 until roughly chopped. Scrape down any
ingredients that may have come up the
sides of the bowl.
2. Add pine nuts and cheese. Process on
Speed 2 until mixture is well combined.
Season with salt and pepper.
3. Serve pesto with warm pasta or with
barbecued chicken or meat.
Note: Store pesto in an airtight jar in the
refrigerator, with a little extra oil on top to
prevent browning.
Recipes continued

11
Herbed Mushroom Pate Makes about
2 cups
50g butter
1 onion, roughly chopped
350g mushrooms, sliced
2 cloves garlic, crushed
2 tablespoons fresh thyme leaves
125g low fat cream cheese, cubed
Salt and pepper, to taste
Grissini or crackers, to serve
1. Heat butter in a frying pan over a medium
heat. Cook onion and mushrooms until
soft. Add garlic and thyme. Increase heat
to medium-high and cook until liquid is
absorbed. Allow mixture to cool.
2. Place both blades into chopper bowl.
Place half the mushroom mixture and half
the cream cheese in the bowl. Place lid
firmly on. Process on Speed 2 until well
combined. Transfer to a bowl. Repeat with
remaining mushroom mixture and cream
cheese. Season with salt and pepper.
3. Transfer mixture to a bowl and refrigerate
for 1 before serving. Serve with grissini or
crackers.
Tzatziki Makes about
1 ¼ cups
1 lebanese cucumber, peeled, grated
250g Greek-style yoghurt
1/3 cup mint leaves
Salt and pepper, to taste
1. Squeeze out excess liquid from the
cucumber and place in a sieve.
2. Place both blades into chopper bowl.
Place yoghurt and mint in the bowl. Place
lid firmly. Pulse on Speed 1 until smooth.
3. Transfer mixture to a bowl. Add cucumber
and stir to combine. Season with salt
and pepper. Refrigerate for 1 hour before
serving. Serve as a dip or with barbecue
meat and chicken.
Recipes continued

12
Blue cheese dip Makes about 1 cup
150g creamy blue cheese
300g sour cream
2 green onions, roughly chopped
2 tablespoons milk
Pepper, to taste
Vegetable sticks or crackers, to serve
1. Place both blades into chopper bowl.
Place half the cheese, sour cream, onions
and milk in the bowl. Place lid firmly.
Pulse on Speed 1 until well combined.
Transfer to a bowl. Repeat with remaining
ingredients. Season with pepper.
2. Transfer mixture to a bowl and refrigerate
for 1 before serving. Serve with vegetable
sticks or crackers.
Smoked salmon dip Makes about 1 cup
100g smoked salmon
125g low fat cream cheese, cubed
2 teaspoons baby capers
2 tablespoons fresh dill leaves
2 tablespoons lemon juice
Pepper, taste
Crackers, to serve
1. Place both blades into chopper bowl.
Place all ingredients in the bowl. Place
lid firmly. Pulse on Speed 2 until just
combined. Season with pepper.
2. Transfer mixture to a bowl and refrigerate
for 1 before serving. Serve with crackers.
Recipes continued

13
Mayonnaise Makes about 1 ¼ cup
2 egg yolks
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 cup olive oil
1. Place both blades into chopper bowl. Place
egg yolks, mustard and 1 tablespoon lemon
juice in the bowl. Place lid firmly on. Pulse
on Speed 1 until combined. Add oil a
tablespoon at a time and process on Speed
2 until well combined. Repeat with oil
until thick creamy.
2. Add remaining lemon juice. Season with
salt and pepper. Pulse on speed 1 until
combined.
3. Store in the refrigerator in an airtight
container for up to 2 weeks.
Variations
• Add crushed garlic to mayonnaise to make
garlic mayonnaise.
• Add finely chopped gerkins, capers and
parsley to mayonnaise to make a tartare
sauce.
Herb crumb 1 ½ cups
3 large slices multi-grain bread, torn
1/4 cup flat-leaf parsley
1 tablespoon chopped chives
1 tablespoon thyme leaves
1 garlic clove, halved
2 tablespoons finely grated parmesan cheese
Salt and pepper, to taste
1. Place both blades into chopper bowl.
Process the bread in batches on Speed 2
until fine crumbs form. Transfer to bowl.
2. Add remaining ingredients. Pulse on Speed
2 until finely chopped.
3. Combine herbs with bread crumbs. Season
with salt and pepper. Use crumbs to coat
veal, lamb cutlets and chicken.
Tip: to coat meat dust lightly in flour, egg and
then crumb mixture.
Recipes continued

14
Thai chilli dressing Makes about
½ cups
1 long red chilli, seeds removed, chopped
1 teaspoon chopped fresh ginger
1 garlic clove, halved
2 tablespoons brown sugar
2 tablespoons mirin
2 tablespoons rice wine vinegar
2 tablespoons lime juice
2 teaspoons fish sauce
2 teaspoons soy sauce
½ teaspoon sesame oil
1. Place both blades into chopper bowl.
Place chilli, ginger and garlic in the bowl.
Place lid firmly on. Pulse on Speed 2 until
finely chopped. Add remaining ingredients.
Process on Speed 2 until well combined.
2. Transfer dressing to a screw top jar.
Serve as a dressing for salads.
Tip: You can add a little peanut oil to the
dressing.
Red Curry Paste
2 teaspoons shrimp paste
16-20 dried long red chillies
2 teaspoons salt
2 tablespoons chopped galangal
1/3 cup chopped lemongrass
6 kaffir lime leaves, stems removed and
sliced thinly
2 teaspoons scraped and chopped coriander
root
¼ cup chopped eschallots
1/3 cup chopped garlic
1. Preheat a grill on High. Wrap shrimp paste
in aluminium foil and place onto a baking
tray. Grill 1-2 minutes and turn over and
repeat. Remove and set aside to cool.
2. Remove stalks and seeds from chillies and
place in a bowl. Cover with boiling water
and soak for 20 minutes or until softened.
Drain chillies and roughly chop. Combine
chillies with remaining ingredients in a
bowl.
3. Place both blades into chopper bowl. Place
half the mixture in the bowl. Place lid
firmly on. Pulse on Speed 2 until finely
chopped. Scrape down any ingredients
that may have come up the sides of the
bowl. Process on Speed 2 until a paste is
formed. Transfer mixture to a bowl. Repeat
with remaining ingredients.
4. Store paste in an airtight container for up
to 3 days. Alternatively, freeze for up to 6
months.
Recipes continued

15
Recipes continued
Corn fritters Makes: 8
2 corn cobs
¼ cup flat-leaf parsley leaves
1/2 cup self-raising flour
2 eggs
2 green onions (shallots), thinly sliced
salt and pepper, to taste
cooking oil spray
cream cheese, smoked salmon and rocket, to
serve
1. Remove corn kernels from cobs. Place half
the corn in a bowl.
2. Place both blades into chopper bowl. Place
remaining corn and remaining ingredients
in the bowl. Place lid firmly on. Pulse on
Speed 2 until combined.
3. Transfer mixture to corn bowl. Season with
salt and pepper.
4. Heat a frypan over medium heat. Spray
with cooking oil spray. Add heaped
tablespoons mixture. Cook for 2-3 minutes
each side or until golden.
5. Serve fritters, topped with cream cheese,
smoked salmon and rocket.
Minted pea mash Makes: about 2 cups
2 cups frozen peas, thawed
¼ cup sour cream
¼ fresh mint leaves
Salt and pepper, to taste
1. Place both blades into chopper bowl. Place
half the peas, sour cream and mint in the
bowl. Place lid firmly on. Pulse on Speed 2
until just combined.
2. Transfer mixture to a bowl. Repeat with
remaining ingredients.
3. Season with salt and pepper. Serve mash
warm with lamb cutlets.

16
Recipes continued
Pikelets Makes: about 24
1 egg
¼ cup sugar
1 cup self raising flour
¾ cup milk
butter for frying
jam and cream, to serve
1. Place both blades into chopper bowl. Place
egg and sugar in the bowl. Place lid firmly
on. Process on Speed 2 until light and
creamy.
2. Add flour and milk. Pulse on Speed 2 until
well combined.
3. Transfer mixture to a bowl. Heat a frypan
over medium heat. Brush with a little
butter. Add tablespoons mixture. Cook for
2-3 minutes each side or until golden.
4. Serve with butter, jam and cream.
Raspberry coulis Makes: 1 cup
300g frozen raspberries, thawed
¼ cup caster sugar
2 tablespoons cointreau or triple sec
Ice-cream, to serve
1. Place both blades into chopper bowl. Place
half the berries, sugar and cointreau in the
bowl. Place lid firmly on. Process on Speed
2 until well combined. Transfer to a bowl.
Repeat with remaining berries.
2. Strain mixture through a fine sieve if
desired.
3. Serve with ice-cream, waffles, chocolate
cake or cheese cake.

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. Transfer to a bowl. Serve with carrot cake
or banana cake.
17

Notes