Sunbeam Blender PB4200 User Manual

Fusion  
450 watt plastic benchtop blender  
with detachable blade system  
Instruction Booklet  
PB4200  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM FUSION BENCHTOP BLENDER.  
• Ensure fingers are kept well away from the  
blades when in use.  
• Ensure the control dial is in the off “O”  
position before plugging into the power outlet.  
1
/
• Do not operate for more than 1 minutes at a  
2
time.  
• Always operate on a flat level surface.  
Sunbeam are very safety conscious when  
• 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.  
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.  
• 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 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.  
• 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.  
• Young children should be supervised to ensure  
that they do not play with the appliance.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
Features of your Sunbeam Fusion  
1.5 litre blender jug  
Large capacity 1.5 litre plastic, shatter –  
resistant jug is ideal for blending large  
quantities of food and liquids. As the jug is  
transparent you can observe the food as it is  
being blended, to ensure perfect results  
everytime.  
Serrated stainless steel blades  
These durable blades crush through ice  
cubes, produce the smoothest purees and  
blend the healthiest frappés.  
Cord storage facility  
The wraparound cord feature is ideal for  
storing unwanted cord.  
2
 
Locking lid with pouring hole  
To ensure safety when in use, the lid locks  
into place and the measuring cup can be  
removed for adding ingredients during  
blending.  
Detachable blade system  
The blade assembly unscrews from the  
blender jug for convenience and thorough  
cleaning.  
Speed control  
Two blending speeds plus ‘Pulse’ function to  
achieve extra bursts of power for those  
tougher blending tasks.  
Non-slip feet  
Keep the blender secure on the bench top  
during use.  
3
 
The Control Dial  
Pulse  
Speed 1  
• Breadcrumbs  
• Biscuits  
• Finely ground nuts  
• Chocolate  
• Self cleaning the  
unit  
• Whipping cream  
• Puree vegetables & fruit  
• Cake batters  
• Creaming butter &  
sugar  
• Sauces  
Speed 2  
• Milkshakes  
• Smoothies with fruit  
• Soups  
• Raw vegetables  
Before using your Sunbeam Fusion  
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 Fusion (See Figure 1)  
1.Place the silicone rubber seal over the  
blade assembly , as shown opposite.  
2.Position the blade assembly into the  
base of the blender jug . Ensure that the  
blade assembly is firmly in place by turning  
it clockwise as indicated by the arrow.  
3.Plug the power cord into a 230-240 volt  
power outlet and turn the power ‘ON’.  
Note: Do not attempt to remove the stainless  
steel blades from the blade assembly.  
Figure 1  
4
 
Using your Sunbeam Fusion  
1.Place the blender jug on the motor base.  
The jug can be placed on the motor base  
in 4 different positions, each being at 90°  
degree angles, see figure 2.  
Figure 3b  
4.Place the lid with the measuring cup onto  
the blender jug. Holding the measuring  
cup, rotate the cup clockwise until you are  
unable to turn it any further, see figure 4,  
the lid is now locked in place.  
Figure 2  
2.Place ingredients into the jug.  
Do not exceed the maximum indicated  
level - 1.5 litres.  
3.Place the measuring cup into the lid, see  
figure 3a. Rotate the cup either clockwise  
or anti-clockwise, this will lock the cup  
into the lid, see figure 3b.  
Figure 4  
5.Using the control dial, select the desired  
blending speed, 1, 2 or PULSE.  
Settings 1 and 2 will provide continuous  
blending until the dial is turned to the OFF  
position.  
Further ingredients can also be added  
whilst blending by removing the measuring  
cup and pouring ingredients through the  
hole in the lid.  
Figure 3a  
6.After you have completed blending, turn  
the dial to the ‘0’ position.  
Note: When removing the blade assembly  
from the jug you may need to slightly tilt  
the blade so that it slides out easily. You  
shouldn’t be forcing the blades out of the  
jug, as this will ultimately damage the  
blades.  
5
 
Feature Uses of the Blender  
Crushing Ice  
You can also use the Pulse function for  
cleaning the blender. Simply pour in some  
warm water and a small amount of detergent,  
then turn the control dial to the ‘Pulse’  
function for 1-2 seconds. 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.  
Simply add ice to the blender and a small  
quantity of water, which will aid in the  
crushing process. Then with the control dial  
select the ‘Pulse’ function and hold for 1-2  
seconds then return the dial to the ‘OFF’  
position. 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.  
6
 
A Guide to your Sunbeam Fusion  
Processing Task  
Aerating  
Food  
Suggested Setting  
Suggested Processing Procedure  
Milkshakes,  
Smoothies  
2
Use chilled milk. Blend until desired  
consistency is achieved.  
1
/
Chopping  
Crumbing  
Nuts, Chocolate,  
Garlic or Herbs  
PULSE  
PULSE & 2  
2
Process cup at a time, to ensure  
2
evenly sized pieces.  
Bread Crumbs  
Tear bread roughly. Process until  
desired consistency.  
Biscuit Crumbs  
Break into pieces and process  
until crumbed.  
1
/
Crushing Ice  
Emulsifying  
PULSE  
Add cup of water. Use the PULSE  
4
button 3-4 times in succession  
for crushed ice.  
Salad Dressing  
Batters, Cakes  
1
Blend until well combined. Oil may  
be added to the mixture during  
processing through the pouring hole  
in the lid.  
Mixing  
1
2
Process ingredients until just combined.  
DO NOT OVERPROCESS.  
Pureeing  
Soups,  
Vegetables,  
Fruits  
Blend until smooth.  
7
 
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.  
• 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.  
• Use your blender for chopping small  
amounts of food like nuts, bread crumbs  
and whole spices.  
• When pureeing fruits or vegetables, cooked  
or raw , cut into small pieces to facilitate  
blending.  
• Turn any oil-based salad dressing into a  
creamy style dressing by blending it until  
slightly thickened.  
• 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 oven.  
• When blending a variety of ingredients  
together, blend the liquids first, then add  
dry ingredients.  
• A brief whirl in the blender will rescue a  
lumpy gravy, or an egg-based sauce that  
has separated.  
1
/
• When crushing ice, add cup of water, as  
4
this will aid in the ice crushing process.  
Continue pulsing until the ice is  
completely crushed and it has a snow flake  
texture.  
• Always ensure stones are removed from  
fruits and bones from meat as these can  
harm the blades.  
• 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  
• Don’t allow a used blender to sit for too  
long as the food will dry on 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.  
measuring cup and add as necessary.  
• Never fill above the maximum level  
indicator.  
• Always ventilate the blender jug when  
pureéing warm ingredients. This is  
achieved by lifting the measuring cup out  
of the lid.  
8
 
Care and Cleaning  
Quick cleaning method  
Remove the rubber seal from the blade  
assembly. Wash the blender lid, measuring  
cup, rubber seal, blade assembly and blender  
jug in warm soapy water.  
Caution: Take care when cleaning the blades,  
as they are extremely sharp.  
Half fill the blender with warm water and a  
small amount of detergent. Turn the control  
dial to the ‘Pulse’ function and hold for 1-2  
seconds. Repeat 3-4 times. Then remove the  
jug and rinse it under running water.  
For thorough cleaning  
To clean the motor base  
Remove the measuring cup from the lid. With  
the measuring cup inhand, position the slots  
on the measuring cup onto the bottom of the  
blade assembly (the underside of the blender  
jug), see figure 5.  
Use a damp, soft sponge with mild detergent  
and wipe over the motor base.  
Note: Never immerse the motor base in water.  
Note: Do not place any parts of the blender  
in a dishwasher.  
Figure 5  
Grasp the measuring cup and firmly turn it in  
an anti-clockwise direction, see figure 6.  
Continue to turn and unscrew the blade  
assembly until it comes away from the  
blender jug.  
Figure 6  
9
 
Recipes – Soups  
Potato and Leek Soup  
Mexican style Tomato Soup  
Serves 4  
1 tablespoon olive oil  
1 tablespoon olive oil  
2 onions, chopped  
2 small rashers bacon, chopped  
3 medium leeks, sliced thinly  
1 kg potatoes, peeled and chopped roughly  
2 liters chicken or vegetable stock  
2 cloves garlic, crushed  
2 teaspoons cumin powder  
1 teaspoon chilli powder  
3 x 400g can chopped tomatoes  
500ml water  
Freshly ground black pepper  
1
/
cup grated Parmesan  
2
1 teaspoon brown sugar  
1 tablespoon vinegar  
1. Heat oil in a large saucepan; add bacon  
and cook, stirring occasionally, until crisp.  
Remove from pan.  
2 x 400g cans red kidney beans, rinsed,  
drained  
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.  
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.  
3. Remove from heat; cool. Place half of the  
soup mixture into the blender jug and  
process on HIGH 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.  
2. Stir through the sugar, vinegar and beans;  
allow to cool.  
3. Blend the soup in two batches on HIGH  
for 30 seconds or until smooth.  
5. Serve soup topped with parmesan cheese.  
4. Return soup to saucepan to heat through;  
serve with sour cream and warm flour  
tortillas.  
10  
 
Recipes – Soups (continued)  
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.  
Roast Pumpkin Soup  
Serves 6  
1.5 kg pumpkin  
2 tablespoons olive oil  
Sea salt & freshly ground black pepper  
20g butter  
5. Place half of the soup mixture in blender  
and blend on ’HIGH’ for 35 seconds.  
Repeat with remaining soup.  
1 onion, chopped  
1 litre chicken stock  
1
/
cup cream or sour cream to serve (optional)  
3
6. Reheat until soup is hot. Serve with  
cream and extra ground pepper if desired.  
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.  
11  
 
Recipes – Dips/Starters/Pastes  
Hummus  
Serves 4  
Guacamole  
420g can chickpeas, rinsed, and drained  
2 ripe avocados, peeled, seeds removed  
1 clove garlic  
2 tablespoons tahini  
1
/
cup lemon juice  
1 tablespoon lemon juice  
dash Tabasco sauce  
4
1
/
cup water  
4
1
/
cup olive oil  
1 jalepeno chilli, sliced  
4
1
/
1 clove garlic, crushed  
cup fresh coriander leaves  
4
1
/
teaspoon ground cumin  
1 tomato, chopped  
2
1
/
teaspoon salt  
2
1. Place all ingredients except tomato in the  
blender jug. Blend on ‘HIGH’ for 40  
seconds or until smooth.  
1. Combine all ingredients in blender jug.  
2. Blend on ‘HIGH’ for 40 seconds.  
2. Transfer mixture to a bowl and stir through  
tomato.  
3. Transfer mixture into a bowl and  
refrigerate for 1-2 hours before serving.  
3. Refrigerate for 1 hour before serving.  
Serve with corn chips and salsa  
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.  
12  
 
Recipes – Dips/Starters/Pastes (continued)  
1
/
Pesto  
Serves 4  
Whole Egg Mayonnaise  
Approx. 1 cups  
2
125g fresh basil leaves  
3 cloves garlic  
1 egg  
1 tablespoon lemon juice  
2 teaspoons Dijon mustard  
pinch sea salt  
2 teaspoons lemon juice  
sea salt  
freshly ground black pepper  
1 cup vegetable oil  
1 cup extra virgin olive oil  
1. Place egg, juice, mustard and salt in the  
blender jug. Blend on ‘LOW’ for 10  
seconds or until combined.  
1
/
cup pine nuts, roasted  
2
60g pecorino or parmesan, grated  
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.  
1. Place the basil, garlic, juice, salt, pepper  
and oil in the blender jug. Blend on  
‘HIGH’ 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 ‘HIGH’ for a  
further 20 seconds or until a smooth  
texture is achieved. If a nutty texture is  
desired only blend on ‘HIGH’ for 5-10  
seconds.  
3. Keeps in the refrigerator for 1 week.  
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.  
13  
 
Recipes – Dips/Starters/Pastes (continued)  
1
/
Blue Cheese Dip  
Approx. 1 cup  
Herbed Mushroom Pate Approx. 1 cups  
2
150g creamy blue cheese  
300g sour cream  
50g butter or margarine  
1 onion, roughly chopped  
2 green onions, roughly chopped  
2 tablespoons milk  
300g mushrooms, sliced  
200g cream cheese, cubed  
freshly ground black pepper  
1 tablespoon freshly chopped chives  
salt and freshly ground black pepper to taste  
1. Place all ingredients into blender jug.  
2. Blend on ‘HIGH’ for 40 seconds or until  
smooth.  
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. Blend on  
‘HIGH’ for 20 seconds or until smooth.  
3. Chill for 1 hour before serving. Serve with  
crackers and carrot sticks.  
3. Pour into serving bowl and refrigerate for  
at least 2 hours before serving.  
4. Serve with Melba toasts.  
14  
 
Recipes – Light Snacks  
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.  
Quiche Lorraine  
Serves 6-8  
1
/
cup packaged breadcrumbs  
3
6 bacon rashers, rind removed, roughly  
chopped  
2. Cook bacon in a frying pan until tender,  
remove from pan and drain on absorbent  
paper; cool.  
1 small onion, chopped finely  
11 cups grated tasty cheese  
/
2
3. In a large bowl combine the bacon, onion  
and cheese.  
4 eggs  
1 cup milk  
4. Place all the remaining ingredients in the  
blender jug. Blend on ‘HIGH’ for 40  
seconds.  
1
/
cup cream  
2
1
/
cup self raising flour  
2
pepper to taste  
5. Place the bacon mixture into the prepared  
quiche dish and pour the egg mixture over  
the top.  
6. Bake in oven for about 50 minutes or until  
cooked. Allow quiche to stand for 10  
minutes before cutting.  
15  
 
Recipes – Desserts  
Baked Lemon Cheesecake  
Serves 10 Banana Cake with Cream Cheese Frosting  
250g plain biscuit crumbs  
2 teaspoons nutmeg  
2 eggs  
180g butter, room temperature, chopped  
1
/
125g melted butter  
cup buttermilk  
2
1
/
250ml thickened cream  
1
cups raw sugar  
2
3 eggs  
1 teaspoon white vinegar  
1 teaspoon vanilla essence  
1
/
cup caster sugar  
2
1
/
2 teaspoon grated lemon rind  
1
2
cups very ripe mashed banana  
cups self raising flour  
2
1
/
2 tablespoons lemon juice  
4
1
/
500g cream cheese, room temperature, cubed  
teaspoon salt  
2
1 teaspoon cinnamon  
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  
1
/
teaspoon nutmeg  
2
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.  
refrigerate for 30 minutes.  
2. Place cream, eggs, sugar, rind, juice and  
half of the cream cheese in blender.  
Blend on HIGH for 30 seconds. With the  
motor still running, remove the measuring  
cup from the lid and drop in the  
4. Blend on ‘HIGH’ for 35 seconds. (Mixture  
will separate at this stage but will come  
back together when mixed with dry  
ingredients).  
remaining cubes of cream cheese one at a  
time, until the mixture is smooth (this will  
take approximately 40 seconds. 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.  
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.  
16  
 
Recipes – Desserts (continued)  
3. Heat a greased small saucepan or crepe  
Cream Cheese Frosting  
1
/
pan. Pour about cup of batter into the  
4
250g softened cream cheese  
pan. Tilt the pan to spread the mixture  
evenly. Cook over a low heat on both  
sides until golden. Repeat with remaining  
mixture.  
1
/
cup butter  
4
1 teaspoon vanilla  
3 cups icing sugar mixture  
1
4. Serve crepes filled with apple mixture and  
cream or ice cream.  
/
cup passionfruit pulp  
4
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.  
Honey Pikelets  
Makes 30  
3 large eggs  
1
/
cup honey  
4
1 cup milk  
11 cups self raising flour  
/
Crepes with apple and sultana filling  
2
pinch salt  
Crepes  
Serves 4-6  
3 eggs  
1. Add all ingredients into the blender jug  
and blend on ‘LOW’ for 30 seconds.  
1 tablespoon vegetable oil  
Scrape down sides of blender and blend  
again on ‘LOW’ for a further 30 seconds.  
11 cups milk  
/
3
3
/
cup plain flour  
4
2. Pour mixture into a jug and refrigerate for  
30 minutes.  
Filling  
3. Place tablespoon amounts of mixture into  
a lightly greased frying pan until golden  
on each side.  
3 Granny Smith apples, peeled,  
cored and sliced  
11 teaspoons cinnamon  
/
4. Serve with butter.  
2
11 tablespoons brown sugar  
/
2
3
/
cup water  
4
1
/
cup sultanas  
4
1. Place all crepe ingredients into the  
blender jug and blend on ‘LOW’ for 20  
seconds or until combined. Strain into a  
jug and stand for 15 minutes.  
2. Meanwhile, place all the filling ingredients  
into a saucepan and cook until the apples  
are soft. Keep warm.  
17  
 
Recipes – Drinks  
Classic Banana Smoothie  
Serves 2  
Citrus Buzz  
Serves 2  
2 cups skim milk  
60ml fresh lime juice  
4 dashes Angostura bitters  
8 small ice cubes  
lemonade  
2 medium bananas, roughly chopped  
1
/
cup low fat yogurt  
2
1 tablespoon honey  
1
/
teaspoon cinnamon  
4
1. Place all ingredients except for lemonade  
into blender jug.  
1. Place all ingredients into blender jug.  
Blend on HIGH for 40 seconds or until  
smooth.  
2. Blend on ‘HIGH’ for 30 seconds or until  
crushed.  
2. Pour into 2 glasses.  
3. Pour into 2 glasses, top with lemonade.  
Classic Milkshake  
Serves 2  
Iced Coffee  
Serves 2  
2 tablespoons instant coffee dissolved in  
2 tablespoons boiling water  
2 cups milk  
4 ice cubes or 2 scoops vanilla ice cream  
whipped cream to serve  
250ml milk  
2 scoops ice cream – any flavour  
2 tablespoons topping – any flavour  
1. Place all ingredients into blender jug.  
1. Place all ingredients except for cream into  
blender jug.  
2. Blend on ‘HIGH’ for 30 seconds or until  
smooth.  
2. Blend on ‘HIGH’ for 30 seconds or until  
smooth.  
3. Pour into 2 glasses.  
3. Pour into 2 large glasses, top with  
whipped cream and dust with chocolate.  
Fruity Fantasy  
Serves 2  
180ml fresh orange juice  
90ml pineapple juice  
1 punnet strawberries  
slice honeydew melon  
slice rockmelon  
8 small ice cubes  
1. Place all ingredients into blender jug.  
2. Blend on ‘HIGH’ for 30 seconds or until  
smooth.  
3. Pour into 2 glasses.  
18  
 
Recipes – Thick Shakes  
Tips for great Thick shakes  
Berry Yogurt Thick shake  
Serves 2  
• Don’t use hard ice cream straight from the  
freezer  
• Leave ice cream out for about 5 minutes  
before blending; this time may vary  
270g frozen berry yogurt  
1
/
cup frozen mixed berries  
4
1
/
cup milk  
2
depending on how cold your freezer is.  
• Ice creams with a higher cream content  
may need a little extra milk.  
• Always put ice cream in the blender jug in  
small pieces, never in large chunks as this  
may prevent the blender from blending in  
the allotted time.  
1. Place all ingredients into blender jug.  
2. Blend on ‘HIGH’ for 40 seconds or until  
smooth.  
3. Pour into 2 glasses.  
Classic thick shake  
Serves 2  
270g chocolate ice cream  
1
/
cup milk  
3
1. Place all ingredients into blender jug.  
2. Blend on ‘HIGH’ for 40 seconds or until  
smooth.  
3. Pour into 2 glasses.  
19  
 
Recipes – Cocktails  
Sugar Syrup is an essential ingredient to  
making great cocktails. Use equal parts of  
white sugar and water and bring to the boil  
in a small saucepan until the sugar has  
dissolved. Cool and store in the refrigerator.  
Pina Colada  
Serves 2  
90ml Bacardi rum  
120ml pineapple juice  
60ml coconut cream  
30ml Malibu  
Frozen Lime Margarita  
Serves 2  
30ml sugar syrup  
14 small ice cubes  
60ml tequila  
30ml fresh lime juice  
60 ml Cointreau or triple sec  
30ml sugar syrup  
1. Combine all ingredients in blender.  
2. Blend on ‘HIGH’ for 40 seconds or until  
smooth.  
14 smal ice cubes  
3. Pour into 2 cocktail glasses.  
1. Combine all ingredients in blender.  
Splice  
Serves 2  
2. Blend on ‘HIGH’ for 40 seconds or until  
smooth.  
60ml Midori  
3. Pour into 2 cocktail glasses.  
60ml Malibu  
120ml pineapple juice  
80ml cream  
Strawberry Daiquiri  
Serves 2  
90ml Bacardi rum  
14 small ice cubes  
60ml fresh lime juice  
60ml sugar syrup  
1. Combine all ingredients in blender.  
2. Blend on ‘HIGH’ for 40 seconds or until  
smooth.  
6 strawberries, quartered  
14 small ice cubes  
3. Pour into 2 cocktail glasses.  
1. Combine all ingredients in blender.  
2. Blend on ‘HIGH’ for 40 seconds or until  
smooth.  
3. Pour into 2 cocktail glasses.  
20  
 
Recipes – Cocktails (continued)  
Mocha Madness  
Serves 2  
Frozen Cosmopolitan  
Serves 2  
30ml espresso coffee  
60ml Baileys  
20ml citron vodka  
40ml vodka  
60ml vodka  
60ml Cointreau  
1 scoop chocolate ice cream  
14 small ice cubes  
120ml cranberry juice  
1 teaspoon lime juice  
8 small ice cubes  
1. Combine all ingredients in blender.  
2. Blend on ‘HIGH’ for 40 seconds or until  
smooth.  
1. Combine all ingredients in blender.  
2. Blend on ‘HIGH’ for 40 seconds or until  
smooth.  
3. Pour into 2 cocktail glasses.  
3. Pour into 2 cocktail glasses.  
Eggnog  
Serves 2  
30ml sugar syrup  
60ml brandy  
60ml dark rum  
2 eggs  
8 small ice cubes  
Milk  
1. Combine all ingredients except milk in  
blender.  
2. Blend on ‘HIGH’ for 40 seconds or until  
smooth.  
3. Pour into 2 cocktail glasses then top up  
glasses with milk.  
21  
 
‘Sunbeam’, and ‘Fusion’ are registered trademarks 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. Backed by Sunbeam‘s 12 Month  
Replacement Guarantee and National Service Network.  
© Copyright. SUNBEAM CORPORATION LIMITED 2003.  
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
For more information or advice on this or any other  
Sunbeam appliance, visit www.sunbeam.com.au or  
contact the Sunbeam Consumer Service Line.  
Australia 1800 025 059  
New Zealand (09) 912 0747.  
 
Consumer Hotline  
Australia  
1800 025 059  
New Zealand  
(09) 912 0747  
is a registered Trademark of Sunbeam  
Corporation Limited. ACN 000 006 771.  
© Sunbeam Corporation Limited 2003.  
 

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