Contents Congratulations 4 Sunbeam’s Safety Precautions Features of your Café Series® 5 Food Processor Attachments for your Café Series® Food Processor Using your Café Series® Food Processor 6 8 9 Fitting/using the tools on your Café Series® Food Processor 11 Storing your Café Series® Food Processor 13 Handy hints for processing 15 Care and cleaning 17 Recipes 18 Important instructions – retain for future use.
Congratulations Congratulations on the purchase of your Sunbeam Café Series® Food Processor. The Sunbeam Café Series® delivers quality, style and superior performance capturing the essence of the commercial kitchen. Inspired by heavy-duty equipment found in restaurants, cafes and bars, the Sunbeam Café Series® is built to last. It brings together a range of appliances designed to expertly create authentic café food and beverages at home.
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM FOOD PROCESSOR LC9000. s !LWAYS USE EXTREME CARE WHEN HANDLING BLADES AND cutting discs. These are extremely sharp and may cause injury if handled incorrectly. Always store blades and cutting discs in their respective covers or processing containers. s 5NPLUG FROM POWER OUTLET WHEN NOT IN USE BEFORE putting on or taking off attachments, and before cleaning.
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Food Pushers The food pushers assist in guiding the food through the chute to ensure ingredients hit the blade vertically for best processing results. Three food pushers are included, depending on the size of the chute being used and the size of foods. For thinner foods, use the smaller internal pusher for consistent even slicing. This pusher also doubles as a measuring cup. Wide Chute At 14cm’s wide, the extra wide chute eliminates the need to cut most ingredients, to fit into the chute.
Attachments for your Café Series Food Processor ® 1. Universal 's' blade Stainless steel smooth edged processing blade is designed for cutting, kneading, whisking and emulsifying. The second smaller ‘s’ blade is suitable for the smaller bowl. 2. Variable slicing blade The variable stainless steel slicing blade allows foods to be sliced to a variety of thicknesses, up to 7mm. This blade can not be used in the small processing bowl. 3.
Using your Café Series Food Processor ® s "EFORE USING YOUR #AFE 3ERIES® Food Processor, familiarise yourself with all parts, remove all promotional and packaging materials. Use caution when handling blades, as blades are sharp. 2OTATE THE HANDLE CLOCKWISE TO LOCK AS indicated by the graphics on the left side of the motorbase, see figure 2. s 7ASH THE PROCESSING BOWL PROCESSING COVER and all attachments in warm water using a mild detergent. Dry each part thoroughly before use.
Using your Café Series® Food Processor continued Important: If the processing bowl, processing cover and large pusher are not correctly assembled, the food processor will not operate. This is a safety feature. Using your Food Processor 0LUG THE POWER CORD INTO A 6 !# power outlet and turn the power ‘ON’. 2. Using the START/STOP button on the control panel, press once to start processing. The Pulse function remains on as long as the Pulse button is pressed down.
Fitting/Using the tools on your Café Series Food Processor ® Note: All attachments must be firmly attached to the spindle. Always adjust the attachments until you are sure that they are correctly fitted. Placing the spindle 1. Fit the spindle onto the drive shaft, see figure 4. 0LACE FOOD INTO THE PROCESSING BOWL 4. Fit the processing cover to the processing BOWL SEE FIGURE AND PLACE THE FOOD pusher in the feed chute. 0LUG THE POWER CORD INTO A 6 !# power outlet and turn the power ‘ON’. 6.
Fitting/Using the tools on your Café Series® Food Processor continued Reversible grating/shaving, shredding and julienne discs 1. Fit the processing bowl and spindle as detailed previously, in figures 1, 2 and 4. 2. Select the 'Reversible' disc of your choice – Shredding (fine or coarse), Grating/Shaving or the dedicated Julienne disc. Variable slicing blade 1. Fit the processing bowl and spindle as detailed previously in figures 1, 2 and 4. 2.
Storing your Café Series Food Processor ® The Café Series® Food Processor was designed so that all attachments can be stored within the unit itself, see figure 8. 0LACE ONE OF THE g2EVERSIBLE DISCSg IN storage drawer as indicated in figure 10. Fig 10 4. Place the 'Julienne Disc' in the storage drawer as indicated in figure 11. Fig 8 Storage drawer The 'Julienne Blade', 'Reversible Shredding' disc, 'Reversible Grating and Shaving' disc are all stored in the storage drawer. 1.
Storing your Café Series® Food Processor continued #LOSE STORAGE DRAWER SEE FIGURE Fig 13 Processing bowl storage, see figure 14. 1. Place the processing bowl onto the base of the food processor. 2. Fit the spindle over the drive shaft. &IT THE LARGE UNIVERSAL gSg BLADE OVER spindle. 0LACE THE SMALL BOWL INSIDE THE LARGE BOWL 0LACE THE g6ARIABLE 3LICINGg BLADE OVER THE spindle and then fit the processing cover to the processing bowl.
Handy hints for Processing Mincing Pre-cut meat into cubes approximately 2cm square. Adding Ingredients 7HEN VARIOUS RECIPES REQUIRE DRY INGREDIENTS such as flour, add them directly into the processing bowl before processing. There is no need to sift ingredients when using your food processor. Liquid ingredients may be added while the processor is operating by pouring through the feed tube in the processor cover.
Handy hints for Processing continued Preparing longer slices Pack food items horizontally in the feed tube, see figure 16. Fig 16 Preparing shorter slices Pack the food items vertically in the feed tube, see figure 17. Fig 17 16 Food Pusher Use the food pushers to help guide food through the chute for even, consistent processing. Use the smaller food pushers for smaller, thinner foods for best results.
Care and cleaning 7HEN YOU HAVE FINISHED PROCESSING UNPLUG the Cafè Series® Food Processor from the power outlet. All accessories and processor tools can be washed in hot soapy water except for the processor body. Clean the processor body by wiping with a damp cloth. Warning: Care must be taken when handling the metal blades as these items are extremely sharp. Note: Always unplug the Cafè Series® Food Processor before cleaning.
Recipes - Pastry & Dough Basic White Loaf Pizza Dough Makes: 1 loaf ¹⁄³ cup lukewarm milk ½ cup warm milk 2 teaspoons yeast ¼ cup warm water 1 teaspoon caster sugar 1 tablespoon caster sugar 2 cups plain flour 1 teaspoon yeast 2 teaspoons salt 1 ¾ cups plain flour 1 egg 60g butter, melted 60g butter, melted 1 teaspoon salt 1. In a small bowl combine milk, yeast and sugar. Allow to stand in a warm place until mixture begins to foam. 1. In a small bowl combine milk, water, sugar and yeast.
Pastry & Dough continued Short Crust Pastry Sweet Short Crust Pastry 2 cups plain flour 2 cups plain flour 125g butter, room temperature ½ cup icing sugar 1 egg yolk 125g butter, room temperature 1 tablespoon iced water 2 egg yolks 1. Using the large processing bowl fitted with the large universal ‘s’ blade process flour, butter, egg yolk and water until mixture forms a ball. 1 tablespoon iced water 2.
Pastry & Dough continued Olive and Rosemary Focaccia Bread Makes: 1 loaf 1 cup lukewarm water 2 teaspoons yeast 1 teaspoon caster sugar 4 cups plain flour 2 teaspoons salt ²⁄³ cup olive oil ½ cup kalamata olives, pitted 2 tablespoons fresh rosemary leaves Salt and freshly ground black pepper, to taste 1. In a small bowl combine water, yeast and sugar. Allow to stand in a warm place until mixture begins to foam. 2.
Dips & Sauces Chimmichurri Basil and Cashew Pesto This is a great sauce for steaks or any grilled meat. Spread on a thick piece of bread for a quick snack. Makes: 2 ½ cups Makes: 2 cups 1 bunch fresh flat leaf parsley 1 bunch fresh basil 2 cloves garlic 1 bunch fresh flat-leaf parsley ½ red onion 1 clove garlic ½ cup olive oil 1 ½ cups cashew nuts, roasted ¼ cup red wine vinegar 2 teaspoons lemon juice 1 teaspoon fresh oregano Salt and freshly ground black pepper, to taste 1.
Dips & Sauces continued Hummus Satay Sauce Makes: 2 cups Makes: 2 cups 2 400g cans chickpeas, drained, rinsed 1 cup peanuts, roasted 1 clove garlic ½ cup vegetable oil ¹⁄³ cup olive oil 2 cloves garlic 1 tablespoon lemon juice 1 long red chilli, deseeded 1 tablespoon tahini ½ red onion ¼ cup water 1 tablespoon dark soy sauce Salt and freshly ground black pepper, to taste 2 teaspoons brown sugar 1.
Dips & Sauces continued Roasted Beetroot Dip Sweet and Sticky Barbecue Sauce -AKES CUPS This sauce is great served on burgers or barbecued meats. LARGE BEETROOT 1 clove garlic Makes: 2 ½ cups 2 tablespoons olive oil ¼ cup vegetable oil 1 tablespoon lemon juice 1 clove garlic ½ teaspoon ground coriander 1 onion ½ teaspoon ground cumin 1 red capsicum, deseeded Salt and freshly ground black pepper, to taste 2 tablespoons dark rum 1. Preheat oven to 180°C. ¼ teaspoon ground allspice 2.
Dips & Sauces continued Mayonnaise Makes: 2 cups 4 egg yolks 1 tablespoon white wine vinegar 2 teaspoons Dijon mustard 2 ¼ cups vegetable oil Salt and freshly ground black pepper, to taste 1. Using the small processing bowl fitted with the small universal ‘s’ blade process egg yolks, vinegar and mustard until combined. 7ITH THE MOTOR RUNNING SLOWING ADD THE OIL in a slow stream. Season to taste with salt and pepper. 3TORE IN A CLEAN COVERED CONTAINER IN THE refrigerator for up to one week.
Salads Asian Coleslaw Serves: 4-6 2 carrots, peeled 7. Pour dressing over the salad gently tossing for an even coating. Season to taste with salt and pepper. Top with coriander and crushed peanuts. 1 red onion ½ Chinese cabbage ½ red cabbage 1 cup bean sprouts 1 tablespoon rice wine vinegar 1 egg yolk ½ cup vegetable oil 2 tablespoons lime juice 2 tablespoons sweet chilli sauce ¼ cup peanuts, roasted Fresh coriander, to garnish Salt and freshly ground black pepper, to taste 1.
Salads continued Smoked Salmon Salad This salad is great for an afternoon snack! Serves: 2 1 English cucumber 1 bunch radishes 1 red onion ¼ cup olive oil 2 tablespoons freshly chopped dill 2 tablespoons lemon juice 1 teaspoon honey 250g smoked salmon Salt and freshly ground black pepper, to taste 1. Using the large processing bowl fitted with THE VARIABLE SLICING BLADE TO MM PROCESS the cucumber lengthways to form thin long slices. Repeat with radishes and red onion.
Mains/Sides/Soups Vegetarian Lasagne Serves: 8-10 Olive oil spray 2 eggplants 2 large zucchinis 2 medium sweet potatoes, peeled 1 large red onion 1 red capsicum, deseeded 5. In a medium saucepan melt butter. 7HISKING ADD FLOUR TO FORM A PASTE Slowly add milk, stirring constantly to prevent lumps forming. Cook until sauce has thickened. Remove from heat and stir through mozzarella. 6. In a greased baking dish layer roasted vegetables, tomato sauce, white sauce and lasagne sheets. Repeat.
Mains/Sides/Soups continued Herb Crusted Chicken The Perfect Beef Patty Serves: 4-6 Makes: 10 patties 10 slices white bread 5 slices white bread 1 clove garlic 1kg rump steak 1 tablespoon fresh chives 1 egg 1 tablespoon fresh flat leaf parsley 1 onion 2cm piece lemon rind 2 cloves garlic 8 chicken thigh fillets 2 tablespoons fresh flat- leaf parsley 2 cups plain flour 2 tablespoons tomato sauce 4 eggs, lightly beaten TABLESPOON 7ORCESTERSHIRE SAUCE ¼ cup vegetable oil Salt and freshl
Mains/Sides/Soups continued Roasted Pumpkin and Sweet Potato Soup Spicy Tomato and Lentil Soup Makes: 8 cups Makes: 10 cups 2 onions 1 tablespoon olive oil 500g carrot, peeled 2 onions, chopped 500g sweet potato, peeled 2 cloves garlic, chopped 2 tablespoons vegetable oil 1 long red chilli, chopped 2 cloves garlic 1 teaspoon ground chilli powder 2 teaspoons ground cumin 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 5 cups chicken stock ½ teaspoon sweet pa
Mains/Sides/Soups continued Broccoli, Spinach and Blue Cheese Soup Caramelized Onion, Olive and Goats Cheese Tart Makes: 8 cups Makes: 1 tart 2 tablespoons olive oil 1 recipe short crust pastry 2 onions, chopped 1 tablespoon olive oil 2 potatoes, peeled, chopped 4 onions 7 cups chicken stock 1 tablespoon balsamic vinegar 2 heads broccoli, chopped 2 eggs 500g baby spinach ½ cup milk 150g blue cheese ½ cup thickened cream Salt and freshly ground black pepper, to taste 150g goat’s cheese 1
Mains/Sides/Soups continued Easy Pork Dumplings Fish Cakes -AKES APPROXIMATELY Makes: 10 500g pork loin 1kg Sebago potatoes, peeled, chopped 1 bunch fresh chives 600g salmon fillet, skinned, deboned 1 clove garlic 6 long green onions 2 tablespoons rice wine vinegar 2 tablespoons fresh dill 1 tablespoon corn flour 1 ½ teaspoons lemon rind 2 teaspoons dark soy sauce ½ cup plain flour 1 teaspoon sesame oil 1 egg 1 packet dumpling wrappers 2 cups panko bread crumbs 1 tablespoon water S
Heading Mains/Sides/Soups continued Chicken Korma with Riata Serves: 4-6 4 cloves garlic 1 onion 2cm piece ginger, peeled ¾ cup flaked almonds ²⁄³ cup water 1 tablespoon ground coriander 1 tablespoon ground cumin ¼ teaspoon chilli powder ¹⁄³ cup vegetable oil 8 cardamom pods 4 cloves 2 bay leaves 1 cinnamon stick 1 tablespoon tomato puree 2 teaspoons garam masala ¹⁄³ cup double cream 1.5kg chicken thighs, skin removed Salt and freshly ground black pepper, to taste Rice, to serve 1.
Heading Mains/Sides/Soups continued Oven Baked Hot Chips Chorizo and Basil Pizza 3ERVES Makes: 2 pizzas 1.5kg coliban potatoes, washed ¼ cup vegetable oil 1 basic pizza dough, rolled into 2 26cm circles 2 tablespoons chopped fresh rosemary 1 cup tomato sauce 1 tablespoon sea salt 200g mozzarella Salt and freshly ground black pepper, to taste 2 chorizo sausages 1. Preheat oven to 180°C. Line a baking tray with baking paper. 1 bunch fresh basil 2.
Sweets and Desserts White Chocolate and Raspberry Cheesecake Buttermilk Pancakes Serves: 8-10 3ERVES 200g digestive biscuits 1 cup buttermilk 80g butter, melted 1 cup self raising flour 500g cream cheese, room temperature 2 tablespoons caster sugar 180g white chocolate, melted ½ teaspoon bicarbonate of soda 1 cup thickened cream 1 egg, lightly beaten ²⁄³ cup icing sugar 60g butter, melted ¼ cup boiling water Butter, for cooking 2 teaspoons powdered gelatine 1.
Sweets and Desserts continued Lemon Curd Orange Ricotta Torte -AKES CUPS Serves: 8-10 115g butter, room temperature 125g blanched almonds 1 ½ cups caster sugar 115g butter, room temperature ¼ lemon zest ¾ cup caster sugar 4 eggs 4 eggs, separated ½ cup lemon juice ¼ cup plain flour 1. Using the large processing bowl fitted with the large universal ‘s’ blade process butter, sugar and lemon zest until combined. 125g ricotta 2.
Sweets and Desserts continued Basic Butter Cake Moist Date and Walnut Cake Serves: 8-10 Serves: 8-10 185g butter, room temperature G DATES DESEEDED 1 cup caster sugar 1 teaspoon bicarbonate soda ½ teaspoon vanilla essence 1 ½ cups hot water EGGS 125g butter, room temperature 2 cups self-raising flour ²⁄³ cup brown sugar ¼ cup milk 1 teaspoon vanilla essence 1. Preheat oven to 180°C. Grease and line a CM CAKE PAN 2.
Sweets and Desserts continued Upside down Pineapple Cake Super Moist Chocolate Cake Serves: 8-10 Serves: 8-10 ¼ cup brown sugar 200g dark chocolate 125g butter, room temperature 175g butter, room temperature 425g can pineapple slices, ¼ cup juice reserved ²⁄³ cup brown sugar 100g blanched almonds ¼ cup glace cherries ½ cup cocoa powder ¾ cup self raising flour 4 eggs ²⁄³ cup caster sugar 1 cup self raising flour ¼ teaspoon bicarbonate soda 100g milk chocolate chips 2 eggs 1.
Sweets and Desserts continued Banana Cake with Cream Cheese Icing Cream Cheese Icing Serves: 8-10 -AKES CUPS 160g butter, melted 500g cream cheese, room temperature 1 ½ cups mashed banana 100g butter, room temperature 1 cup caster sugar 2 teaspoons vanilla essence ¾ cup sour cream 1 ½ cups icing sugar ½ cup brown sugar 1. Using the large processing bowl fitted with the large universal ‘s’ blade process cream cheese, butter and vanilla. Gradually add the icing sugar. Process until smooth.
Sweets and Desserts continued Fudge Balls Dark Chocolate Pistachio Hedgehog Slice This is a great recipe for the kids to get involved.
Sweets and Desserts continued Chocolate Chip Cookies Lime and Mint Granita Makes: 24 Makes: 4-6 125g butter, room temperature 4 lemons ½ cup brown sugar ¼ cup fresh mint leaves ½ cup caster sugar 4 cups water ½ teaspoon vanilla essence ¼ cup caster sugar 1 egg Fresh mint, to serve. 1¾ cups self-raising flour 1. Peel lemons and remove any excess pith. 1 cup milk chocolate chips 2.
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