MultiBlender™ Pro and Platinum Range Instruction/Recipe Booklet PB7620 MultiBlender™ Pro PB7620S MultiBlender™ Pro PB7630 MultiBlender™ Platinum Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions 1 MultiBlender™ Features of your Pro & MultiBlender™ Platinum 2 The Control Dial 4 MultiBlender™ Before using your & MultiBlender™ Platinum Pro 5 MultiBlender™ Using your Pro & MultiBlender™ Platinum 6 A guide to your MultiBlender™ Pro & MultiBlender™ Platinum 7 Handy Blending Hints Care and Cleaning Recipes Dips Soups Drinks Cocktails Baby food 8 9 10 13 15 17 19 Important instructions – retain for future use.
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM MULTIBLENDER PLATINUM BENCHTOP BLENDER. • Ensure fingers are kept well away from the blades when in use. • Do not blend warm/hot ingredients. Always cool ingredients to room temperature before blending. • Always operate on a flat surface. • • • • • • • • 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.
Features of your MultiBlender™ Pro & MultiBlender™ Platinum Ingredient cup Handy 50ml ingredient cup. Also acts as a device to unscrew the blade assembly from the base of the jug. Flexible lid with pouring hole To provide the necessary safety, the lid seals tightly to the glass jug and features a pouring hole in the centre, that allows you to add ingredients during the blending process. 1.5 litre glass jug The sizeable 1.
Serrated blade assembly Specially designed for extra durability, the heavy-duty, serrated stainless steel blade with a six-blade construction, crushes ice cubes, produces a smooth consistency when pureeing and combines ingredients perfectly for a smoothie. Pulse button Increases the intensity of the standard blending action to assist in the most demanding blending tasks. 5 speed control The easy to grip control dial allows you to select one of five speeds ranging from low to high.
The Control Dial • • • • • • • Pulse Ice cubes Meat Breadcrumbs Biscuits Finely ground nuts Chocolate Self cleaning the unit Speed 1 • Whipping cream • Pureeing vegetables and fruit Speed 2 • Mayonnaise/Salad dressings • Cake batters Speed 3 • Hummus • Milkshakes • Soups Speed 4 • Thickshakes • Frappes • Soups Speed 5 • Crushing Ice • Smoothies with frozen fruit 4
Before using your MultiBlender™ Pro & MultiBlender™ Platinum 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. Before using your MultiBlender™ Pro or MultiBlender™ Platinum, we recommend removing the six-blade system for thorough cleaning.
Using your MultiBlender™ Pro & MultiBlender™ Platinum 1. Place the blender jug onto the motor base. The jug can be placed in two positions, with the handle on the left or right hand side Note: Do not switch ‘ON’ the MultiBlender Pro™ or MultiBlender Platinum™ without the lid in position. 2. Place ingredients into the glass jug. Do not exceed the maximum indicated level – 1.5 litres. Note: Do not operate for more than 2 minutes at a time. 3. Position the lid with ingredient cup onto the blender jug.
A Guide to your MultiBlender™ Pro & MultiBlender™ Platinum Processing Task Food Suggested Setting Suggested Processing Procedure Aerating Milkshakes, 3 Smoothies Use chilled milk. Blend until desired consistency is achieved. Chopping Nuts, Chocolate, PULSE Garlic or Herbs Process ½ cup at a time, to ensure evenly sized pieces. Crumbing Bread Crumbs PULSE & 2 Tear bread roughly. Process until desired consistency.
Handy Blending Hints • 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 short pulse in the blender will rescue a lumpy gravy, or an egg-based sauce that has separated.
Care and Cleaning Quick cleaning method. Half fill the blender with warm water and a small amount of detergent. Press the PULSE button for 10-20 seconds. Then remove the jug and rinse it under running water. For thorough cleaning. Turn the blender jug upside down. Unscrew the six-blade assembly from the glass jug by placing the open end of the ingredient cap at the base of the blade assembly. Use the 5 grooves on the opening of the ingredient cap to align the cap to the base of the glass jug.
Recipes – Dips Thai Pesto Makes 1½ Roasted Garlic Aioli Makes 1½ 1 bunch coriander, roughly chopped 2 egg yolks 1 clove garlic 3 cloves garlic 1 stalk lemon grass, chopped 2 tablespoons white wine vinegar 1 long red chilli, chopped 2 tablespoons water 1 cup cashew nuts, roasted 1 teaspoon Dijon mustard ²⁄³ cup peanut oil 1 cup olive oil 1 teaspoon lemon juice Salt and pepper, to taste Salt and pepper, to taste 1. Preheat oven to 200ºC.
Recipes – Dips (continued) Thai Red Curry Paste Makes 2 cups Caesar Salad Dressing Makes 1 cup 24 small dried red chillies 3 anchovy fillets 10 long red chillies, chopped ½ clove garlic 8 cloves garlic 2 tablespoons crème friache 6 kaffir lime leaves 2 tablespoons lemon juice 2 lemon grass stalk, chopped 2 teaspoons Dijon mustard ½ cup peanuts, roasted 1 teaspoon sugar 4 tablespoons fresh coriander, chopped ¼ cup grated parmesan 2 tablespoons grated galangal ¾ cup olive oil 2 tables
Recipes – Dips (continued) Beetroot, Crème Friache and Mint Dip Makes 2 cups Traditional Hummus 400g can chickpeas, drained, rinsed 400g beetroot, peeled, roughly chopped ½ clove garlic, crushed ¹⁄³ cup crème friache 2 tablespoons lemon juice ¹⁄³ cup olive oil ½ teaspoon sesame oil 1 tablespoon fresh mint ¹⁄³ cup olive oil Salt and pepper, to taste Makes 1½ cups Salt and pepper, to taste 1. Place all ingredients in blender. Place the lid securely onto the jug. 1.
Recipes – Soups Indian Lentil Soup with Minted Yoghurt Serves 8 cups Caramelized Onion and Gorgonzola Soup Serves 5 cups 2 tablespoons olive oil 50g butter 2 carrots, peeled, chopped 2 onions, chopped 2 celery stalk, chopped 2 cloves garlic, crushed 2 onions, chopped 1 leek, chopped 3 cloves garlic 400g potatoes, peeled, chopped 500g dried red lentils, rinsed 1 ½ litres chicken stock 1 tablespoon curry powder 100g blue cheese 1 teaspoon ground coriander Salt and pepper, to taste 1.
Recipes – Soups (continued) Spicy Vegetable Soup Serves 6 cups 30g butter 2 carrots, peeled, sliced 2 celery stalks, sliced 1 leek, finely chopped 2 cloves garlic, crushed 1 medium parsnip, peeled, chopped 2 medium sweet potatoes, peeled, chopped 2 teaspoons coriander seeds 1½ litres vegetable stock 2 long red chillies, chopped, deseeded ½ cup coconut cream 1. Melt butter in a medium pot over medium heat. Add leek and garlic, carrots, celery cooking until caramelised. 2.
Recipes – Drinks Caramel Thick Shake Makes 2 Banana Smoothie 2 scoops caramel ice cream 2 large, ripe bananas, peeled 1 cup milk 1 cup milk Grated chocolate to serve ½ cup plain Greek yoghurt 1. Place all ingredients in blender. Place the lid securely onto the jug. 1 teaspoon honey 2. Blend on setting 3 for 30 seconds, or until all ingredients are well mixed. 3. Serve in tall glass with grated chocolate. Makes 2 1. Place all ingredients in blender. Place the lid securely onto the jug. 2.
Recipes – Drinks (continued) Vanilla Milk Shake Makes 2 Raspberry and Apple Frappe 2 scoops vanilla ice cream 2 cups frozen raspberries 1 cup milk 1 ½ cups apple juice ½ teaspoon vanilla essence 1 tablespoon sugar syrup 1. Place all ingredients in blender. Place the lid securely onto the jug. (refer to recipe on page 17) 2. Blend on setting 3 for 30 seconds, or until all ingredients are well mixed. 3. Pour into glasses. Mango Milk Shake Makes 2 Makes 2 8 ice cubes 1.
Recipes – Cocktails Sugar Syrup Makes 2 cups Pina Colada 1 cup caster sugar 100mls pineapple juice 1 cup water 30mls white rum 1. Place sugar and water into a small saucepan over medium heat. Bring to a simmer and gently swirl the pot occasionally until all the sugar has dissolved, approximately 10 minutes. 40mls coconut cream 15 mls Malibu liqueur 15mls sugar syrup Tip: Sugar syrup can be added to drinks for a touch of extra sweetness or can be infused with your favourite flavours eg.
Recipes – Cocktails (continued) Pine-Lime Splice Makes 2 100mls pineapple juice 60mls lime juice 60mls thickened cream (35% milk fat) 20mls melon liqueur 20mls Cointreau liqueur 15mls Malibu liqueur Ice to serve 1. Place all ingredients in blender. Place the lid securely onto the jug. 2. Blend on speed 3 for 1 minute, or until all ingredients are well mixed. 3. Serve over ice.
Recipes – Baby food Baby food can be made using the Blender by simply processing fresh fruit or vegetables that have been boiled, steamed or microwaved until tender. Baby food/puree can be frozen in a clean ice cube tray in portions. Ensure trays are covered with cling wrap. Once frozen, transferred to a resealable bag. Portions can then be thawed as you need them.
Notes
12 Month Replacement Guarantee In the unlikely event that this appliance develops any malfunction within 12 months of purchase (3 months commercial use) due to faulty materials or manufacture, we will replace it for you free of charge. Should you experience any difficulties with your appliance, please phone our customer service line for advice on 1300 881 861 in Australia, or 0800 786 232 in New Zealand. Alternatively, you can send a written claim to Sunbeam at the address listed below.
Need help with your appliance? Contact our customer service team or visit our website for information and tips on getting the most from your appliance. In Australia Visit www.sunbeam.com.au Or call 1300 881 861 In New Zealand Visit www.sunbeam.co.nz Or call 0800 786 232 is a registered trademark. ‘MultiBlender Platinum’ Is a trademark of Sunbeam Corporation. Made in China. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. © Copyright.
