Sunbeam Mixer SM6100 User Manual

StickMaster  
INSTRUCTION/RECIPE BOOKLET.  
THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM STICK MIXERS:  
SM6100 STICKMASTER  
SM6210 STICKMASTER PLUS - STICK MIXER + CHOPPER  
SM8310 STICKMASTER PRO - STICK MIXER + WHISK + CHOPPER  
SM6100  
SM6210  
SM8310  
PLEASE READ THIS BOOK THOROUGHLY AND RETAIN FOR FUTURE REFERENCE.  
 
Features of your Sunbeam StickMaster.  
Power  
switch  
Powerful 300  
watt motor  
Eject  
button  
Large  
700ml  
beaker  
Detachable  
plastic shaft  
Ice crushing  
blades  
SM6100 Pictured  
Powerful 300 watt motor  
High powered 300 watt motor for the most  
demanding blending tasks. Whisper-quite  
operation.  
Detachable plastic shaft  
The plastic shaft detaches with the push of a  
button for easy cleaning.  
Large capacity beaker  
Large capacity 700ml beaker is ideal for taking  
measurements and preparing small quantities of  
processed foods.  
Ice Crushing blades  
Unique blade design with vertical teeth for  
optimal blending. Crushes ice in seconds.  
Dishwasher safe components  
The 700ml beaker is dishwasher safe for easy  
cleaning. See page 9 for full details.  
3
 
Features of your Sunbeam StickMaster Plus.  
Power  
switch  
Powerful 300  
Detachable  
watt motor  
Chopper lid  
Eject  
button  
Chopping  
blade  
Large  
700ml  
beaker  
Detachable  
plastic shaft  
Ice crushing  
blades  
Chopper  
bowl  
SM6210 Pictured  
Powerful 300 watt motor  
Detachable plastic shaft  
High powered 300 watt motor for the most  
demanding blending tasks. Whisper-quite  
operation.  
The plastic shaft detaches with the push of a  
button for easy cleaning and use of other  
attachments.  
Chopper attachment  
Ice Crushing blades  
Chopper accessory conveniently attaches to the  
stick mixer to chop meats, vegetables, nuts,  
herbs, etc... Suction cap feet provide added  
stability.  
Unique blade design with vertical teeth for  
optimal blending. Crushes ice in seconds.  
Dishwasher safe components  
The 700ml beaker, chopper bowl and chopping  
blade are dishwasher safe for easy cleaning.  
See page 9 for full details.  
Large capacity beaker  
Large capacity 700ml beaker is ideal for taking  
measurements and preparing small quantities of  
processed foods.  
4
 
Features of your Sunbeam StickMaster Pro.  
Variable Speed  
D
CON  
T
R
O
L
P
E
E
S
Control dial  
Power  
switch  
Large  
700ml  
beaker  
Powerful 350  
watt motor  
Detachable  
Chopper lid  
Eject  
button  
Chopping  
blade  
Whisk  
attachment  
Detachable  
Whisk  
adaptor  
stainless  
steel shaft  
Ice  
crushing  
blades  
Chopper  
bowl  
SM8310 Pictured  
Powerful 350 watt motor  
Detachable stainless steel shaft  
The stainless steel shaft detaches with the push  
of a button for easy cleaning and use of other  
attachments.  
High performance 350 watt motor for the most  
demanding blending, chopping and whisking  
tasks. Whisper-quite operation.  
Chopper attachment  
Ice Crushing blades  
Conveniently attaches to the stick mixer to chop  
meats, vegetables, nuts, herbs etc... Suction cap  
feet provide added stability.  
Unique blade design with extra vertical teeth for  
optimal blending. Crushes ice in seconds.  
Variable speed control  
Allows the optimum speed to be used for  
various food processing tasks.  
Whisk attachment  
Stainless steel whisk conveniently attaches to  
the stick mixer. Ideal for beating egg whites  
and mixing light batters.  
Dishwasher safe components  
The 700ml beaker,chopper bowl, chopping blade  
and whisk attachment are dishwasher safe for  
easy cleaning. See page 9 for full details.  
Large capacity beaker  
Large capacity 700ml beaker is ideal for taking  
measurements and preparing small quantities of  
processed foods.  
5
 
Using your Sunbeam StickMaster.  
Important: Ensure that the StickMaster is  
unplugged from the power outlet before  
assembling or removing attachments.  
To use your StickMaster  
1. Simply plug in your StickMaster to a 230-  
240V power outlet.  
To assemble your StickMaster  
2. Lower the StickMaster into food and depress  
the power button at the top of the motor  
housing.  
1. Insert the top part of the detachable shaft  
into the hole on the base of the motor  
housing until you hear a click. See diagram 1.  
OR, with your StickMaster Pro (SM8310) you  
can select the optimal speed for the  
processing task, by rolling the speed control  
dial at the top of the motor housing.  
3. To stop your StickMaster, take your finger off  
the power button.  
Diagram 1  
To disassemble your StickMaster  
1. Press the lower button on the motor housing.  
With your other hand, supporting  
the detachable shaft as it comes  
away from the motor housing  
automatically. See diagram 2.  
Press Eject  
button to  
release  
Diagram 2  
6
 
Using your Sunbeam StickMaster cont.  
Using the chopper attachment (provided  
with models SM6210 and SM8310)  
Using the whisk attachment (provided with  
model SM8310)  
1. Place the chopper bowl on a clean, level  
surface.  
1. Insert the whisk arm into the small hole on  
the bottom of the whisk adaptor. See  
diagram 4.  
2. Fit the stainless steel chopper blade into the  
chopper bowl.  
2. Fit the whisk adaptor into the hole on the  
base of the motor housing until you hear a  
‘Click’. See diagram 4.  
3. Place food into the chopper bowl.  
4. Attach the lid onto the chopper and rotate  
the lid in a clockwise direction until it locks  
into position.  
S
PE  
E
D
C
O
N
T
R
O
L
Press Eject  
button to  
release  
5. Insert the top part of the chopper lid into  
the hole on the base of the motor housing  
until you hear a click. See diagram 3.  
Whisk  
adaptor  
Whisk arm  
Diagram 4  
Diagram 3  
6. Hold the container with one hand while  
operating the switch with the other.  
7
 
A Guide to your StickMaster Attachments.  
Attachment  
Processing Task  
Food  
Suggested Processing Procedure  
Aerating  
Milkshakes, Smoothies,  
Cocktails, Fruit Frappes  
Use chilled milk. Blend until  
desired consistency is achieved.  
Pureeing  
Soups, Sauces, Dips,  
Baby Food  
Blend until smooth.  
Ice Crushing  
Cocktails,  
Children’s Ice Treats  
Use small sized ice cubes and  
1
/
add cup of water.  
4
Emulsifying  
Mincing  
Salad Dressing  
Blend until well combined.  
Red meat,  
Chicken fillets,  
Fish fillets, Prawns  
1
/
Chopping  
Dicing  
Herbs, Nuts, Olives,  
Fruit, Vegetables  
Process cup at a time, to ensure  
2
evenly sized pieces.  
Onions, Garlic,  
Ginger, Leeks, Carrots  
Crumbing  
Bread Crumbs  
Biscuit Crumbs  
Tear bread roughly. Process until  
desired consistency.  
Break into pieces and process  
until crumbed.  
Whisking  
Cream, Egg Whites,  
Light Batters  
8
 
Care and Cleaning.  
Important: Your StickMaster should be rinsed  
thoroughly after each use.  
Dishwasher Use  
All plastic components deteriorate through the  
prolonged use of a dishwasher for cleaning.  
After each use  
However, parts of your StickMaster are tolerant  
to dishwasher use. These include the beaker,  
chopper bowl, chopping blade (chopper  
provided with models SM6210 and SM8310)  
and whisk (provided with model SM8310).  
1. Always remove the power cord from the  
power outlet before cleaning and remove the  
detachable shaft of the StickMaster.  
Note: Do not immerse the detachable shaft of  
the StickMaster in water because overtime the  
lubrication on the bearings will wash away.  
Note: Place only on the top rack of your  
dishwasher.  
2. Wash the detachable shaft under running  
water, without the use of abrasive  
detergents.  
Note: The detachable shaft and chopper lid are  
not dishwasher safe. Wipe down with soapy  
water.  
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.  
Motor Housing  
Clean down the motor housing with just a damp  
cloth.  
Important: Ensure that the motor housing is not  
immersed in water or any other liquid.  
4. Attachments including the beaker, chopper  
bowl, chopper lid and chopping blade  
(chopper provided with models SM6210 and  
SM8310) and whisk (provided with model  
SM8310) can be washed in hot soapy water.  
5. Dry thoroughly.  
Important: Blades are extremely sharp, handle  
with care.  
For a quick wash up  
Between processing tasks, hold the StickMaster  
in the beaker half filled with water and turn on  
for a few seconds.  
Sunbeam is a registered trademark. StickMaster is a  
trademark of the Sunbeam Corporation. Made in Slovenia.  
Due to minor changes in design or otherwise, the product  
may differ from the one shown in this leaflet. Approved by  
the appropriate Electrical Regulatory Authorities. Backed  
by Sunbeam‘s 12 Month Replacement Guarantee and  
National Service Network.  
© Copyright. SUNBEAM CORPORATION LIMITED 2001.  
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771  
For more information or advice on any Sunbeam products,  
contact the Sunbeam Consumer Service Line on 1800 025 059  
in Australia. In New Zealand - contact the Sunbeam Office in  
Auckland on 09 912 0747.  
9
 
Recipes.  
Pesto  
Hommos  
1cup fresh basil leaves, tightly packed into  
measuring cup and washed  
400g can chickpeas, rinsed and drained  
1 tablespoon sesame paste  
2 tablespoons lemon juice  
2 tablespoons olive oil  
50g pinenuts, toasted  
40g parmesan cheese, grated  
2 cloves garlic, peeled and roasted  
125ml olive oil  
4 small roasted garlic cloves  
Sea salt and Black pepper to taste  
Fresh ground Black pepper and sea salt to taste  
1. Place all ingredients into the chopper bowl  
and process until smooth  
1. Place all ingredients into the chopper bowl  
and process until smooth.  
1
2
Makes 1 / cups  
Makes 1cup  
Lime Sage White Bean Dip  
Red Chilli Paste  
400g can white beans, rinsed and drained  
2 tablespoons Lime juice  
100g fresh long red chillies, stem removed and  
roughly chopped  
2 tablespoons fresh sage, roughly chopped  
Sea salt and Black pepper to taste  
1 red onion, peeled and chopped  
5 cloves garlic, peeled  
1. Place all ingredients into chopper bowl and  
process until smooth.  
2 stalks lemongrass, trimmed,  
pounded and sliced  
2. Taste and season with salt and pepper if  
desired.  
1
4
/ cup olive or vegetable oil  
1. Place all ingredients into the chopper bowl  
and process until smooth.  
Makes 1cup.  
Excellent served cold with lamb.  
Makes 1 cup  
Perfect to use in curries and for laksa.  
10  
 
Recipes.  
Avocado Dip  
Red Salmon Spread  
1 small clove garlic, peeled and chopped  
1 small onion, peeled and roughly chopped  
1 x 210g can red salmon, drained and bones  
removed  
125g butter, melted  
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 teaspoon dry mustard  
1 tablespoon mayonnaise  
6 slices pickled cucumber  
Pepper to taste  
1. Place all ingredients into a small bowl.  
1. Place all ingredients into a small bowl.  
2. Using the StickMaster, process until smooth  
using a gentle up and down action.  
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.  
3. Place into a small serving dish and serve with  
corn chips or raw vegetables, such as celery  
and carrot.  
Peanut Butter  
250g (1 1/2 cups) blanched and roasted peanuts  
1. Place peanuts into chopper bowl and process  
for 3 to minutes until smooth.  
Blue Cheese Dip  
2 small cloves garlic, peeled and chopped  
1 onion, peeled and roughly chopped  
1 x 250g cream cheese, cut into pieces  
250g blue cheese, cut into pieces  
1 cup sour cream  
Stop every 30 seconds to stir.  
Makes 1 cup.  
Store in airtight container keeps for 2 weeks  
Salt and pepper to taste  
Biscuit Crumbs  
60g (3-4) Biscuits  
1. Place all ingredients into a small bowl.  
1. Using the chopper attachment, process until  
fine crumbs.  
2. Using the StickMaster, process until smooth  
using a gentle up and down action.  
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!  
3. Place into serving dish and serve with melba  
toast or raw vegetables.  
Chocolate Crumbs  
Place 100g chopped chocolate into chopper bowl  
and process until fine.  
11  
 
Recipes.  
Marinated Chicken Wings  
24 chicken wings  
Fresh Tomato Soup  
Serves 6  
1 tablespoon butter or margarine  
2 cloves garlic, peeled and chopped  
2 onions, peeled and roughly chopped  
2 cloves garlic, peeled and chopped  
2cm piece green ginger, peeled and roughly  
chopped  
8 large tomatoes, peeled and quartered  
1
2
/ cup soy sauce  
1
3
/ cup tomato paste  
1
2
/ cup olive oil  
4 cups chicken stock  
2
3
/ cup honey  
2 tablespoons Worcestershire sauce  
1 tablespoon sugar  
1
2
/ teaspoon Chinese five spice powder  
pepper to taste.  
2 teaspoons oregano  
1. Place chicken wings into a baking dish and  
pierce skin with a skewer.  
2 teaspoons basil  
1
4
/ cup cream  
2. Place remaining ingredients into a small bowl.  
Salt and pepper to taste  
3. Using the StickMaster, process until smooth.  
Pour over chicken wings and allow to  
marinate for approximately 2 hours.  
1. In a large saucepan, melt butter or margarine  
and saute garlic and onions until tender.  
2. Using the StickMaster puree tomatoes and  
add to saucepan.  
4. Pre-heat oven to 160°C. Bake for  
approximately 30 minutes, until dark golden  
in colour. Baste chicken throughout cooking.  
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 re-  
heat if necessary. DO NOT allow soup to boil  
after cream has been added.  
12  
 
Recipes.  
Pumpkin Soup  
Serves 6  
Mustard and Parsley Rack of Lamb  
Serves 4  
1 tablespoon olive oil  
4 racks of lamb with 3 lamb chops in each,  
trimmed of excess fat  
1 tablespoon butter or margarine  
1 clove garlic, peeled and chopped  
1 clove garlic, peeled and chopped  
1 slice bread, roughly torn  
2 teaspoons green peppercorns  
1 tablespoon French mustard  
1 tablespoon fruit chutney  
1 cup parsley sprigs  
1 large onion, peeled and roughly chopped  
1.75kg pumpkin, peeled and cut into pieces  
1 cup milk  
4 cups chicken stock  
Salt and pepper to taste  
1 cup cream, optional  
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.  
1. In a large saucepan, heat olive oil and butter  
or margarine. Add garlic and onion and saute  
until onion is tender.  
2. Spread mixture over back of lamb.  
2. Add pumpkin and saute for 10 minutes.  
3. Using the StickMaster, process the parsley  
until finely chopped. Coat over back of lamb.  
3. Add milk, chicken stock and seasonings. Bring  
to the boil.  
4. Place in a baking dish with coated side  
upwards.  
4. Reduce heat and allow to simmer until  
pumpkin is tender. Remove from heat.  
5. Bake in oven, pre-heated to 180°C for  
5. Using the StickMaster, process soup until  
smooth, using a gentle up and down action.  
approximately 25-30 minutes or until cooked.  
6. Stir through cream. Gently re-heat if  
necessary. DO NOT allow soup to boil after  
cream has been added.  
Chicken, turkey, pork, lamb and or veal Stuffing  
2 cups fresh breadcrumbs (see below)  
1 red or white onion, peeled and processed  
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.  
13  
 
Recipes.  
Peach Yoghurt Mousse  
Ricotta Puddings  
825g can peaches, drained  
375g ricotta  
1
4
/ cup caster sugar  
1 cup plain yogurt  
1
4
/ cup cream  
1 egg  
200g natural yoghurt  
2 tablespoons orange juice  
2 teaspoons orange rind  
2 tablespoons caster sugar  
1 teaspoon vanilla extract  
1. Preheat oven to 180°C.  
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.  
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. Add cream, yoghurt and dissolved gelatine.  
Process until combined.  
4. Pour into individual serving dishes and  
refrigerate for several hours or until set.  
3. Bake for 25 minutes or until firm.  
Serve warm or cold.  
5. Serve decorated with whipped cream and  
grated chocolate.  
14  
 
Recipes.  
Wild Berry Shortcake Flan  
Heavenly Rich Chocolate Mousse  
250g rich dark chocolate, melted  
300ml light thickened cream, whipped  
60g butter, softened  
1
3
/ cup caster sugar  
1 teaspoon vanilla extract  
1 tablespoon custard powder  
1 egg, beaten  
7g sachet gelatine, melted in 125ml boiling  
water, cooled  
2 egg whites  
1. Mix the melted chocolate and whipped cream  
together in a large bowl. Add gelatine.  
1 cup self raising flour, sifted  
1 cup cream, whipped  
2. 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.  
250g fresh or frozen berries  
1
2
/ 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 2  
3. Immediately pour into 4 x 1cup ramekins.  
Refrigerate until firm.  
tablespoons water. Mix in flour.  
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.  
15  
 
Recipes.  
Strawberry Cream  
Basic Butter Cake  
2 punnets strawberries, washed and hulled  
125g butter or margarine, softened and cut into  
3
pieces  
4
/ cup caster sugar  
2
3
/ cup caster sugar  
2 tablespoons lemon juice  
1 teaspoon vanilla  
2 eggs  
3 teaspoons gelatine dissolved in 2 tablespoons  
boiling water  
300mls thickened cream  
2 cups S.R. flour  
1
2
Extra strawberries for decoration  
/ cup milk  
1. Place strawberries, sugar and lemon juice into  
a saucepan and bring to the boil.  
1. Pre-heat oven to 190°C. Grease and base line  
a 20cm round cake tin.  
2. Reduce heat and allow to simmer until sugar  
has dissolved. Add dissoved gelatine to  
strawberry mixture and allow to cool.  
2. Place butter or margarine, sugar, vanilla and 1  
egg into a small bowl.  
3. Using the StickMaster, process cream mixture  
until light and fluffy, by using a gentle up  
and down action (tilt bowl slightly with  
processing if necessary).  
3. Using the StickMaster, process strawberry  
mixture until smooth.  
4. In a separate bowl, using the StickMaster,  
process cream until thick.  
4. Add remaining egg and beat to combine.  
5. Fold the cooled strawberry mixture through  
the cream using a large spoon. Pour into  
individual serving dishes and chill for several  
hours.  
5. Using the StickMaster, gradually add flour  
and milk alternatively and mix using a gentle  
up and down action. DO NOT OVER PROCESS.  
6. Spread mixture into prepared tin and bake  
for approximately 30-35 minutes, until  
golden. Cool and use as desired.  
6. Serve decorated with extra fresh strawberries  
and whipped cream.  
16  
 
Recipes.  
Variations  
Apple  
Add 1 chopped apple  
Banana Cake  
1
2
Add 2 roughly chopped very ripe bananas and /  
teaspoon bicarbonate of soda when second egg  
is added to the mixture.  
Apricots  
Add 1cup chopped dried apricots  
Cool and ice as desired.  
Cranberries  
1
4
Add / cup dried cranberries  
Apple Tea Cake  
Prior to baking cake, top with thinly sliced apple  
Ham  
pieces and sprinkle with a mixture of 1  
Add 100g chopped ham  
1
2
tablespoon brown sugar and / teaspoon  
cinnamon.  
Pecans  
Add 1/4 cup chopped pecans  
Lemon Icing  
Finely grated rind of 1 lemon  
Pinenuts  
2 tablespoons lemon juice  
Add 2 tablespoons toasted pinenuts  
1
2
1 / ups icing sugar  
Prosciutto  
1. Place all ingredients into a small bowl.  
Add 4-6 slices thinly sliced prosciutto  
2. Using the StickMaster, process until well  
combined.  
Chocolate Frosting  
2 tablespoons butter or margarine  
2 tablespoons cocoa  
3 tablespoons milk  
2 cups icing sugar  
1. Place all ingredients into a small bowl.  
2. Using the StickMaster, process until well  
combined.  
17  
 
Recipes.  
Plain Scones  
Makes approximately 12  
Basic Pikelet Batter  
1 cup self raising flour  
pinch salt  
Makes approximately 24  
1
2
1 / cups self raising flour  
1
2
/ teaspoon salt  
1
4
60g butter or margarine, softened and cut into  
/ teaspoon bicarbonate of soda  
2 tablespoons caster sugar  
pieces  
1
2
/ cup milk  
Combine: 1 egg, 1 cup sour milk (if fresh add 1  
teaspoon vinegar) and 60g of butter or  
margarine, melted.  
1. Pre-heat oven to 220°C. Grease and lightly  
flour an oven tray.  
2. Place flour, salt and butter or margarine into  
a small bowl. Using the StickMaster, process  
until mixture resembles breadcrumbs.  
1. Place all ingredients into a small bowl.  
2. Using the StickMaster, process until just  
combined. DO NOT OVER PROCESS.  
3. Add milk and process, using a gentle up and  
down action until mixture is just combined.  
DO NOT OVER PROCESS.  
3. Place spoonfuls of mixture onto the Sunbeam  
Frypan and cook until bubbled. Turn to  
brown.  
4. Turn mixture out onto a floured board and  
knead lightly.  
Mayonnaise  
5. Press or roll out to 2cm thickness and cut with  
a floured scone cutter.  
1 egg  
1
2
/ teaspoon dry mustard  
6. Place close together on a prepared tray and  
glaze with milk. Bake for 10-12 minutes.  
1
4
/ teaspoon salt  
pinch pepper  
2 tablespoons lemon juice  
Crepe Batter  
Makes approximately 12  
3
4
/ cup vegetable oil  
1
2
1 / cups plain flour  
1. Place all ingredients except oil into a bowl.  
2. Using the StickMaster, process until combined.  
pinch salt  
1
2
Combine: 2 eggs, 1 / cups of milk and 1  
tablespoon oil.  
3. Gradually add half the oil in a thin stream  
processing constantly using a brisk up and  
down action.  
1. Place all ingredients into a small bowl.  
2. Using the StickMaster, process until just  
4. Add remaining oil more quickly while  
processing until thick and smooth. DO NOT  
OVER PROCESS  
combined. DO NOT OVER PROCESS.  
1
3
3. Place about / cup of batter onto a hot  
Sunbeam Skillet and cook until lightly golden.  
Turn to brown other side.  
5. Use as desired.  
4. Serve with favourite filling or as a dessert,  
sprinkle with icing sugar and lemon juice.  
18  
 
Recipes.  
Tartare Sauce  
Breakfast Shake  
1 quantity of mayonnaise  
1cup milk  
1
1
2
3
/ small gherkin, roughly chopped  
/ cup natural yogurt  
2 sprigs parsley  
125g fresh fruit (strawberries, passionfruit,  
banana), chopped  
1 teaspoon capers, drained  
1 tablespoon wheat germ or bran  
1 teaspoon lemon juice  
1
1. Place all ingredients into the large beaker.  
2
/ teaspoon sugar  
2. Using the StickMaster process until smooth.  
1. Place all ingredients into a bowl.  
2. Using the StickMaster, process until combined  
and finely chopped.  
Banana Smoothie  
Serves 4  
2 ripe bananas, peeled and roughly chopped  
100g natural yoghurt  
Serve chilled with seafood.  
1 scoop vanilla ice cream  
2 cups chilled milk  
Easy Bernaise Sauce  
1 shallot, roughly chopped  
2 tablespoons tarragon vinegar  
1 tablespoon white wine  
1 tablespoon water  
2 tablespoons honey  
1. Place all ingredients into a large jug.  
2. Using the StickMaster, process until smooth  
and frothy.  
6 peppercorns  
1 bay leaf  
Vanilla Milkshake  
Serves 2  
2 egg yolks  
1 cup chilled milk  
250g butter, heated until bubbling  
2 scoops vanilla ice cream  
1. Place shallots, vinegar, water, peppercorns  
and bay leaf into a small saucepan and  
simmer until liquid reduces to one third.  
Strain.  
1
4
/ teaspoon vanilla essence  
1. Place all ingredients into a large jug.  
2. Using the StickMaster, process until frothy.  
2. Combine liquid and egg yolks into a bowl.  
Using the StickMaster, process until combined.  
Variations  
3. Gradually add hot butter while processing  
using a brisk up and down action until  
mixture is thick and creamy. DO NOT OVER  
PROCESS. Serve over steaks or steamed  
vegetables.  
Chocolate  
Add 1-2 tablespoons chocolate flavoured syrup.  
Strawberry  
1
2
Add / cup fresh strawberries or 1 tablespoon  
strawberry flavoured syrup.  
19  
 

Snapper Snow Blower LE3170R LE3190R LE3190E User Manual
Soleus Air Air Conditioner SG WAC 15ESE C User Manual
Sony Computer Monitor SDM S51 User Manual
Sony MP3 Player D NE326CK User Manual
SPX Cooling Technologies Ventilation Hood Marley Sigma Steel User Manual
Star Micronics Printer LC 6211 User Manual
Sterling Power Products Switch AC32A User Manual
Stiga Lawn Mower 107 M User Manual
SVA Computer Monitor KM7005 BNC User Manual
Swisher Lawn Mower ZT2460 User Manual