Sunbeam StickMaster SM6400 User manual

Please read these instructions carefully
and retain for future reference.
StickMaster
Instruction Booklet
SM6200 StickMaster
SM6400 StickMaster Plus - Stickmixer + Whisk + Chopper
SM8650 StickMaster Pro - Stickmixer + Whisk + Chopper
SM8650 featured.

Contents
Important instructions – retain for
future use.
Sunbeam’s Safety Precautions 1
Features of your Sunbeam StickMaster
SM6200 2
Features of your Sunbeam StickMaster Plus
SM6400 4
Features of your Sunbeam StickMaster Pro
SM8650 6
Using your StickMaster 8
A Guide to your StickMaster 11
Care and Cleaning 12
Recipes 13

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.
• Young children should be supervised to ensure
that they do not play with the appliance.
• 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.
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM STICKMASTER.
• Do not handle appliance with wet hands.
• Avoid contact with moving parts.
• Do not touch the blade while it is operating, as
it is very sharp. After the appliance has been
switched off the blade will continue to rotate a
moment longer.
• Do not use the appliance with hot oil, as there
is a risk of burns due to splashing.
• Hold the stick mixer firmly and up right while
using it.
• Do not operate the appliance without a
workload.
• When using extremely heavy loads, the
appliance should not be operated for more
than 4 seconds. This does not apply to the
recipes detailed in this booklet.
• Never insert metal or other utensils, such as
knives or forks, into the inside of the bowl
while the appliance is operating.
Sunbeam’s Safety Precautions
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.

2
Features of your Sunbeam
StickMaster - SM6200
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Power buttons
With high (II) and low (I) speed settings,
selecting the optimum speed for various
blending tasks is easy.
Powerful 600 watt motor
High powered 600 watt motor for the most
demanding blending tasks.
Detachable plastic shaft
The plastic shaft detaches with the push of
the side buttons for easy cleaning.
Ice crushing blades
Unique blade design with vertical teeth for
optimal blending. Crushes ice in seconds.

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Large capacity beaker
Large capacity 1 litre beaker is ideal for
taking measurements and preparing small
quantities of processed foods.
Dishwasher-safe components
The detachable shaft, beaker and
non-slip mat/storage cap are
dishwasher-safe for easy cleaning.
Non-slip mat / storage cap
Keeps the beaker secure on the bench during
use and acts as a storage cap when not in
use.

4
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Features of your Sunbeam
StickMaster Plus - SM6400
Power buttons
With high (II) and low (I) speed settings,
selecting the optimum speed for various
blending tasks is easy.
Powerful 600 watt motor
High powered 600 watt motor for the most
demanding blending tasks.
Detachable plastic shaft
The plastic shaft detaches with the push of
the side buttons for easy cleaning.
Chopper attachment
750ml chopper attachment conveniently
attaches to the stick mixer to chop a variety
of food including meats, vegetables, nuts and
herbs.
Ice crushing blades
Unique blade design with vertical teeth for
optimal blending. Crushes ice in seconds.
Non-slip mat / storage cap
Keeps the chopper secure on the bench
during use and acts as a storage cap when
not in use.

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Large capacity beaker
Large capacity 1 litre beaker is ideal for
taking measurements and preparing small
quantities of processed foods.
Dishwasher-safe components
The detachable shaft, chopper bowl,
chopping blade, whisk attachment, beaker
and non-slip mat/storage caps are
dishwasher-safe for easy cleaning.
Non-slip mat / storage cap
Keeps the beaker secure on the bench during
use and acts as a storage cap when not in
use.
Whisk attachment
Stainless steel whisk conveniently attaches to
the stick mixer. Ideal for beating egg whites
and mixing light batters.
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6
Features of your Sunbeam
StickMaster Pro - SM8650
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6
Variable speed control
A five speed setting allows the optimum
speed to be used for various food processing
tasks.
Power button
Pressing the ‘I’ button will operate the stick
mixer at the speed selected on the variable
speed control dial.
Turbo speed button
Pressing the ‘II’ button will provide an extra
boost of power.
Powerful 600 watt motor
High powered 600 watt motor for the most
demanding blending tasks.
Detachable stainless steel shaft
The stainless steel shaft detaches with the
push of the side buttons for easy cleaning.
Chopper attachment
750ml chopper attachment conveniently
attaches to the stick mixer to chop a variety
of food including meats, vegetables, nuts and
herbs.
Non-slip mat / storage cap
Keeps the chopper secure on the bench
during use and acts as a storage cap when
not in use.

7
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7
Large capacity beaker
Large capacity 1 litre beaker is ideal for
taking measurements and preparing small
quantities of processed foods.
Dishwasher-safe components
The detachable shaft, chopper bowl,
chopping blade, whisk attachment,
beaker and non-slip mat/storage caps are
dishwasher-safe for easy cleaning.
Non-slip mat / storage cap
Keeps the beaker secure on the bench during
use and acts as a storage cap when not in
use.
Ice crushing blades
Unique blade design with vertical teeth for
optimal blending. Crushes ice in seconds.
Whisk attachment
Stainless steel whisk conveniently attaches to
the stick mixer. Ideal for beating egg whites
and mixing light batters.

8
Using your StickMaster
Important: Ensure that the stick mixer is
unplugged from the power outlet before
assembling or removing attachments.
1. Insert the motor housing into the hole on
the top of the shaft until you hear a click.
See figure 1.
2. Plug the power cord into a 230-240 volt
power outlet and turn the power on.
3. Lower the stick mixer into food and
depress the power button (I) or (II) at the
top of the motor housing. Setting (I) is low
speed and setting (II) is high speed (for
models SM6200 and SM6400).
Or, with your StickMaster Pro (SM8650),
you can select the optimal speed for
the processing task, by turning the
speed control dial from 1 to 5 and then
depressing the power button (I). Speed one
on the speed control dial is the slowest and
speed five is the fastest.
Note: All stick mixers are designed to
operate only when the power buttons remain
depressed.
4. For an extra boost of power during
operation, the turbo speed button (II) may
be depressed (for model SM8650).
Note: The power button (I) should be released
when selecting turbo speed.
5. To stop the stick mixer, take your finger off
the power button or the turbo speed button
(for model SM8650).
6. To detach the shaft, push the buttons
at either side of the base of the motor
housing until the two pieces separate.
See Figure 2.
Figure 1
Figure 2

9
Using the chopper attachment (Models SM6400
and SM8650)
1. Place the chopper bowl on the non-slip
mat, ensuring the surface is clean and
level.
2. Fit the stainless steel chopping blade into
the chopper bowl.
3. Place food into the chopper bowl.
4. Attach the lid onto the chopper bowl and
rotate the lid in a clockwise direction until
it locks into position.
5. Insert the motor housing into the hole on
the top of the chopper attachment until
you hear a click. See Figure 3.
6. Plug the power cord into a 230-240 volt
power outlet and turn the power on.
7. Hold the bowl with one hand while
operating the power button with the other.
Setting (I) is low speed and setting (II)
is high speed (for models SM6200 and
SM6400).
Or, with your StickMaster Pro (SM8650),
you can select the optimal speed for
the processing task, by turning the
speed control dial from 1 to 5 and then
depressing the power button (I). Speed one
on the speed control dial is the slowest and
speed five is the fastest.
Note: All stick mixers are designed to
operate only whilst the power buttons remain
depressed.
8. For an extra boost of power during
operation, the turbo speed button (II) may
be depressed (for model SM8650).
Note: The power button (I) should be released
when selecting the turbo speed button (II).
9. To stop the StickMaster, take your finger
off the power button or turbo speed button
(for model SM8650).
10. To detach the chopper attachment, push
the buttons at either side of the base of
the motor housing until the two pieces
separate. See Figure 4.
Using your StickMaster continued
Figure 3
Figure 4

10
Using the whisk attachment (Models SM6400
and SM8650)
1. Insert the whisk attachment onto the base
of the motor housing until you hear a click.
See Figure 5
2. Plug the power cord into a 230-240 volt
power outlet and turn the power on.
3. Holding the stick mixer, lower the whisk
into food and depress the power button
(I) or (II) at the top of the motor housing.
Setting (I) is slow speed and setting (II)
is high speed (for models SM6200 and
SM6400.
Or, with your StickMaster Pro (SM8650)
you can select the optimal speed for
whisking by gradually increasing the speed
control dial from 1 to 5, or as desired,
and then depressing the power button (I).
Speed one on the speed control dial is the
slowest and speed five is the fastest.
Note: All stick mixers are designed to
operate only whilst the power buttons remain
depressed.
4. For an extra boost of power during
operation, the turbo speed button (II) may
be depressed (for model SM8650).
Note: The power button (I) should be released
when selecting the turbo speed button (II).
5. To stop the StickMaster, take your finger
off the power button or the turbo speed
button (for model SM8650).
6. To detach the whisk attachment, push
the buttons at either side of the base of
the motor housing until the two pieces
separate. See Figure 6.
Using your StickMaster continued
Figure 5
Figure 6

11
HeadingA Guide to your StickMaster
Attachment Processing Food Suggested Suggested Processing
Task Setting Procedure
Aerating Milkshakes, Smoothies, 2 (SM6200-SM6400) Use chilled milk. Blend until
Cocktails, Fruit Frappes 5 (SM8650) desired consistency is achieved.
Pureeing Soups, Sauces, Dips, 2 (SM6200-SM6400) Blend until smooth.
Baby Food 3-5 (SM8650)
Ice Crushing Cocktails, 2 (SM6200-SM6400) Use small sized ice cubes and
Children’s Ice Treats 5 (SM8650) add ¼ cup of water.
Emulsifying Salad Dressing 1 (SM6200-SM6400) Blend until well combined.
3 (SM8650)
Mincing Red meat, 2 (SM6200-SM6400)
Chicken fillets, 4-5 (SM8650)
Fish fillets, Prawns
Chopping Herbs, Nuts, Olives, 2 (SM6200-SM6400) Process ½ cup at a time, to ensure
Fruit, Vegetables 4-5 (SM8650) evenly sized pieces.
Dicing Onions, Garlic, 2 (SM6200-SM6400)
Ginger, Leeks, Carrots 4-5 (SM8650)
Crumbing Bread Crumbs 1 (SM6200-SM6400) Tear bread roughly. Process until
desired consistency. 2-3 (SM8650) desired consistency.
Biscuit Crumbs 2 (SM6200-SM6400) Break into pieces and process
4 (SM8650) until crumbed.
Whisking Cream, Egg Whites, 2 (SM6200-SM6400)
Light Batters 4-5 (SM8650)
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12
Heading
After each use
1. Always remove the power cord from the
power outlet before cleaning and remove
the detachable shaft of the stick mixer.
Note: Do not immerse, that is, soak the
detachable shaft of the stick mixer in water
because overtime the lubrication on the
bearings can wash away.
2. Wash the detachable shaft under running
water, without use of abrasive detergents.
3. When you have finished cleaning the
detachable shaft of the StickMaster, place
it upright so that any water which may
have got in, can drain out.
4. Attachments including the beaker, beaker
mat, chopper bowl, chopper mat and
chopping blade (provided with models
SM6400 and SM8650) and whisk
(provided with models SM6400 and
SM8650) can be washed in hot soapy
water.
5. Dry thoroughly.
Important: Blades are extremely sharp, handle
with care.
Note: Should the stainless steel chopper
blade dull from extensive use, sharpening is
recommended at your local sharpening shop
to ensure consistent results.
For a quick wash up
Between processing tasks, hold the
StickMaster in the beaker half filled with
water and depress the power button for a few
seconds.
Dishwasher Use
All plastic components deteriorate through
prolonged dishwasher use.
However, parts of your StickMaster are
tolerant to dishwasher use. These include
the shaft, beaker, chopper bowl, chopper
blade (provided with models SM6400 and
SM8650), non-slip mats and whisk (provided
with models SM6400 and SM8650).
Note: Place only on the top rack of the
dishwasher.
Important: Motor housing is not dishwasher
safe.
Motor Housing
Clean the motor housing with a damp cloth.
Important: Ensure that the motor housing is
not immersed in water or any other liquid.
Care and Cleaning

13
HeadingRecipes
Pesto
1 cup tightly packed fresh basil leaves
50g pinenuts, toasted
40g parmesan cheese, grated
2 cloves garlic, peeled
125ml olive oil
2 teaspoons lemon juice
Fresh ground black pepper and sea salt to
taste
1. Place all ingredients into the chopper bowl
and process until smooth.
Makes 1 cup
Red Chilli Paste
100g fresh long red chillies, stem removed
and roughly chopped
1 red onion, chopped
5 cloves garlic, peeled
2 stalks lemongrass, trimmed,
pounded and sliced
¼ cup olive or vegetable oil
1. Place all ingredients into the chopper bowl
and process until smooth.
Makes 1 cup
Perfect to use in curries and for laksa.
Hummus
420g can chickpeas, rinsed and drained
¼ cup tahini
¼ cup lemon juice
¼ cup olive oil
1 clove garlic, crushed
½ teaspoon ground cumin
Sea salt and Black pepper to taste
1. Combine ingredients in a bowl.
2. Process ingredients in two batches until
smooth.
Makes about 2 cups
Lime Sage White Bean Dip
400g can white beans, rinsed and drained
2 tablespoons lime juice
2 tablespoons fresh sage, roughly chopped
Sea salt and Black pepper to taste
1. Place all ingredients into chopper bowl
and process until smooth.
2. Taste and season with salt and pepper if
desired.
Makes 1 cup.
Excellent served cold with lamb.

14
Heading
Avocado Dip
1 small clove garlic, chopped
1 small onion, roughly chopped
2 medium avocados, peeled, stone removed
and roughly chopped
2 tomatoes, roughly chopped
1 lemon, juiced
2 - 3 drops Tabasco sauce
Salt and pepper to taste
1. Place all ingredients into a small bowl.
2. Using the StickMaster, process until
smooth using a gentle up and down
action.
3. Place into a small serving dish and serve
with corn chips or raw vegetables, such as
celery and carrot.
Blue Cheese Dip
2 small cloves garlic, chopped
1 small onion, roughly chopped
1 x 250g cream cheese, cut into pieces
250g blue cheese, cut into pieces
1 cup sour cream
Salt and pepper to taste
1. Place all ingredients into a small bowl.
2. Using the StickMaster, process until
smooth using a gentle up and down
action.
3. Place into serving dish and serve with
melba toast or raw vegetables.
Tip: Cream cheese and blue cheese should be
at room temperature before processing.
Red Salmon Spread
1 x 210g can red salmon, drained and bones
removed
125g butter, melted
1 teaspoon dry mustard
1 tablespoon mayonnaise
6 slices pickled cucumber
Pepper to taste
1. Place all ingredients into a small bowl.
2. Using the StickMaster, process until
smooth using a gentle up and down
action.
3. Place into serving dish and serve with
fresh crusty bread.
Peanut Butter
250g (1½ cups) blanched and roasted
peanuts
1. Place peanuts into chopper bowl and
process for about 2-3 minutes, stopping
every 30 seconds to scrape down the sides
of the bowl.
Makes 1 cup.
Store in airtight container in the refrigrator
for 2 weeks.
Biscuit Crumbs
100g (8-9) biscuits
1. Using the chopper attachment, process
until fine crumbs.
2. Use biscuit crumbs for the bases or
toppings of cheesecakes, slices and
crumbles. Also fantastic to stir through or
serve on top of ice cream for a real yummy
treat.
Recipes continued

15
Heading
Chocolate Crumbs
Place 100g chopped chocolate into chopper
bowl and process until fine.
Marinated Chicken Wings
24 chicken wings, halved
2 cloves garlic, chopped
2cm piece green ginger, roughly chopped
½ cup soy sauce
½ cup olive oil
2/3 cup honey
½ teaspoon Chinese five spice powder
pepper to taste.
1. Place chicken wings into a baking dish
and pierce skin with a skewer.
2. Place remaining ingredients into a small
bowl.
3. Using the StickMaster, process until
smooth. Pour over chicken wings and
allow to marinate for approximately 2
hours.
4. Pre-heat oven to 180°C. Bake for
approximately 30 minutes, until
dark golden in colour. Baste chicken
throughout cooking.
Fresh Tomato Soup Serves 6
1 tablespoon (20g) butter or margarine
2 cloves garlic, chopped
2 onions, roughly chopped
8 large tomatoes, peeled and quartered
¹/³ cup tomato paste
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 tablespoon sugar
2 teaspoons oregano
2 tablespoons chopped fresh basil
¼ cup cream
Salt and pepper to taste
1. In a large saucepan, melt butter or
margarine and sauté garlic and onions
until tender.
2. Using the StickMaster pureé tomatoes and
add to saucepan.
3. Add remaining ingredients, except cream.
Bring to the boil. Reduce heat and allow
to simmer for 10 minutes. Remove from
heat.
4. Using the StickMaster, process soup until
smooth, using a gentle up and down
action.
5. Stir through cream and seasonings. Gently
reheat if necessary. DO NOT allow soup to
boil after cream has been added.
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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 and
simmer, uncovered, for 10 minutes. Cool
before blending.
5. Using the StickMaster, process soup until
smooth, using a gentle up and down
action.
6. Reheat until soup is hot. Serve with cream
and extra ground pepper if desired.
Mustard and Parsley Rack of Lamb Serves 4
4 racks of lamb with 3 lamb chops in each,
trimmed of excess fat
1 clove garlic
1 slice bread, roughly torn
2 teaspoons green peppercorns
1 tablespoon French mustard
1 tablespoon fruit chutney
1 cup parsley sprigs
1. Place garlic, bread, peppercorns, mustard
and fruit chutney into a bowl and process
with the StickMaster until garlic is finely
chopped and mixture is combined.
2. Spread mixture over back of lamb.
3. Using the StickMaster, process the parsley
until finely chopped. Coat over back of
lamb.
4. Place in a baking dish with coated side
upwards.
5. Bake in oven, preheated to 180°C for
approximately 25-30 minutes or until
cooked.
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Heading
Chicken, turkey, pork, lamb and or veal Stuffing
2 cups fresh breadcrumbs (see below)
1 red or white onion, chopped
3-4 tablespoons fresh herbs (sage, oregano,
rosemary, marjoram)
60g butter, softened
Fresh ground black pepper and sea salt to
taste.
1. In a bowl combine all ingredients with a
wooden spoon.
2. Spoon into chicken or turkey cavity or
spread over lamb and veal before roasting.
Fresh Bread Crumbs
155g (3 standard slices white bread),
roughly chopped
Process in chopper bowl until fine crumbs.
Makes 2 cups
Peach Yogurt Mousse
825g can peaches, drained
¼ cup caster sugar
¼ cup cream
200g natural yogurt
3 teaspoons gelatine dissolved in 2
tablespoons boiling water
1. Place peaches and sugar into a large
bowl.
2. Using the StickMaster process until
smooth.
3. Add cream, yogurt and dissolved gelatine.
Process until combined.
4. Pour into individual serving dishes and
refrigerate for several hours or until set.
5. Serve decorated with whipped cream and
grated chocolate.
Ricotta Puddings
375g ricotta
1 cup plain yogurt
1 egg
2 tablespoons orange juice
2 teaspoons orange rind
2 tablespoons caster sugar
1 teaspoon vanilla extract
1. Preheat oven to 180°C.
2. Using the StickMaster with whisk
attachment, place all ingredients into a
small bowl and whisk on a low speed until
smooth. Divide the mixture between four
ovenproof cups.
3. Bake for 25 minutes or until firm.
Serve warm or cold.
Wild Berry Shortcake Flan
60g butter, softened
¹/³ cup caster sugar
1 teaspoon vanilla extract
1 tablespoon custard powder
2 tablespoons water
1 egg, beaten
1 cup self raising flour, sifted
1 cup cream, whipped
250g fresh or frozen berries
½ cup wild berry jam
1. Preheat oven to 170°C. Grease and flour
flan tin.
2. In a small bowl cream butter, sugar and
vanilla using the StickMaster with whisk
attachment. Slowly mix in the custard
powder and gradually add the beaten egg
and water. Mix in flour.
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3. Spread cake batter into flan tin. Bake for
25 minutes or until a skewer inserted in
the centre comes out clean. Loosen the
edges with a small knife, cool slightly
before turning out onto cake rack.
4. Once the shortcake is cool, fill the centre
with the whipped cream and chill.
5. Meanwhile heat the jam in a small
saucepan until warm and dip berries a
few at time into the warmed jam. Pile the
berries into the centre of the shortcake.
Drizzle over any remaining jam. Chill
before serving.
Heavenly Rich Chocolate Mousse
7g sachet gelatine
125ml boiling water
250g rich dark chocolate, melted
300ml thickened cream, whipped
2 egg whites
1. Combine gelatine and boiling water and
mix until the gelatine has dissolved. Allow
gelatine to cool.
2. Mix the melted chocolate and whipped
cream together in a large bowl. Add
gelatine.
3. In a small bowl using the StickMaster with
whisk attachment, whisk the egg whites to
stiff peak stage and fold into the chocolate
mixture until well combined.
4. Immediately pour into 4 x 1cup ramekins.
Refrigerate until firm.
Strawberry Cream
2 punnets strawberries, washed and hulled
¾ cup caster sugar
2 tablespoons lemon juice
3 teaspoons gelatine dissolved in 2
tablespoons boiling water
300mls thickened cream
Extra strawberries for decoration
1. Place strawberries, sugar and lemon juice
into a saucepan and bring to the boil.
2. Reduce heat and allow to simmer until
sugar has dissolved. Add dissoved gelatine
to strawberry mixture and allow to cool.
3. Using the StickMaster, process strawberry
mixture until smooth.
4. In a separate bowl, using the StickMaster,
process cream until thick.
5. Fold the cooled strawberry mixture
through the cream using a large spoon.
Pour into individual serving dishes and
chill for several hours.
6. Serve decorated with extra fresh
strawberries and whipped cream.
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