Contents
Sunbeam’s Safety Precautions for your
™
Cafè Series Blender
4
6
™
Features of your Cafè Series Blender
Speed dial and Pulse function
Lid assembly
8
8
™
Operating your Cafè Series Blender
9
Blade assembly
Processing Baton
Care and Cleaning
Helpful blending hints
Recipes
10
11
12
13
Blended milk drinks
Non dairy blended drinks
Cocktails
14
16
17
18
20
22
24
26
28
Desserts
Soups
Dips
Salad dressings and marinades
Sauces and pastes
Baby food
3
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM CAFÈ SERIES BLENDER.
• Ensure fingers are kept well away from the
blades when in use. The processing baton
may be used while the motor is running with
the main part of the lid in place.
• Do not place the blade assembly onto the
motor base without it being correctly fitted to
the jug.
• The maximum load capacity of the jug is
2 litres, and substantially less with thick
mixtures.
• Always operate on a flat level surface.
• When making peanut butter (or other nut
butters, or oil based foods) do not process
for more than one minute after mixture starts
circulating. Over-processing will cause the
mixture in the jug to overheat.
• Jug should not be more than 2/3 full when
the processing baton is left in place while
blending. Do not exceed 30 seconds of
continuous blending with processing baton in
place.
• Ensure the control dial is in the “OFF”
position and the jug is in place before
plugging into the power outlet.
• Do not operate on low speed for more than
30 seconds at a time when blending heavy
loads.
• Always remove the plug from the power
outlet when the blender is not in use, before
disassembling, putting on or taking off parts,
and before cleaning other than washing the
jug.
• The blender is fitted with a safety switch to
prevent the motor operating unless the jug is
in place.
• Blade is sharp, handle carefully.
• Do not blend boiling ingredients, allow to
cool before placing in jug.
• Always operate the blender with the lid in
place.
4
Sunbeam’s Safety Precautions
Sunbeam are very safety conscious when
• 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.
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.
• 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.
• 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.
• 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.
If you have any concerns regarding the performance and use of your appliance,
Ensure the above safety precautions are understood.
5
Features of your Sunbeam
™
Cafè Series Blender
Ingredient cap
Handy 60ml ingredient cap.
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Jug lid with removable ingredient cap
To provide the necessary safety, the lid
seals tightly to the jug and features a
pouring hole, that allows you to add
ingredients during the processing.
2 litre square jug
Inherent with superior blending
performance the square jug design
has a large 2 litre capacity and is
constructed from clear engineering grade
polycarbonate for its lightweight and
impact resistant properties.
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Stainless steel blade assembly
Configured to optimise all processing
tasks and provide the ultimate
performance, the precision cut and
sharpened stainless steel blade assembly
is mounted on a sealed bearing for faster
speed and longer life.
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Processing baton
Specially designed to assist during
demanding processing tasks, the baton
allows you to safely push food into the
blades while the blender is operating.
6
Removable blade assembly
Blade assembly is removable for
thorough cleaning.
Dampener
The rubber dampener locates and
keeps the jug stable in 4 positions
during processing, wipes clean and
also protects the long life metal-to-
metal driver.
Variable speed control and pulse
The variable speed control and pulse
function provide maximum versatility
for a wide range of food processing
tasks rather than purely blending of
liquids.
Heavy-duty 1000 watt motor
Enables blade speeds to reach up to
22,000 revolutions per minute (RPM)
delivering the power to uniformly chop
small or large quantities of ingredients
regardless of the load. Its high
performance and reliability are backed
by a 5 year motor guarantee.
Non-slip feet
Heavy-duty non-slip feet ensure the
blender remains stable and prevents
slipping on the bench top during use.
Cord wrap
Cord wraps away to keep bench top
clean.
7
Speed dial and Pulse function
Variable speed dial
Turn the speed control dial in a clockwise
direction and the blender automatically
starts. The variable speed dial allows you to
select continuously variable motor speeds
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ranging from 7,000 to 22,000 revolutions
per minute (free load).
Pulse button
The Pulse feature provides short bursts of
power, to activate depress the Pulse button
and hold down as long as needed. Ideal
for crushing ice, preparing breadcrumbs,
grinding chocolate, nuts and biscuits and for
refreshing ingredients in the jug.
Lid assembly
The lid is easy to position on or remove, and
to clean for quick operation, see figure 1.
1.Simply push lid down firmly to seal.
2.To secure the measuring cap, slide it into
the top of the rubber lid and rotate to lock.
3.The measuring cap can be removed when
using the processing baton or when adding
ingredients.
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Note: As there is no locking design we advise
that you place your hand on the lid as you
initially start processing.
Figure 1
8
™
Operating your Cafè Series
Blender
1.Place the jug on the motor base by
locating it over the nodules on the rubber
dampening pad. The jug can be placed on
the motor base in 4 different positions.
4.Using the variable speed dial, select the
desired processing speed from 1 – 5 and
this will provide continuous processing
until the dial is turned anti-clockwise to
the OFF position.
2.Place ingredients into the jug.
Due to the high processing speed of the
Café Series™ Blender, processing times
are significantly reduced over those of
standard blenders. Therefore we advise
that until you are familiar with the speed
of the Café Series™ Blender that you
keep a close watch on ingredients being
processed.
Note: Do not operate the blender when the
jug is empty.
3.Place the lid firmly into position on the
jug. Always ensure the measuring cap is
in place when processing except when the
processing baton is inserted through the
opening in the lid.
Tip: Once processing has commenced, further
ingredients can be added by removing the
measuring cap and pouring ingredients
through the hole in the lid.
Note: Always have the lid in position during
processing.
Note: Wait until blade comes to a complete
stop before removing the lid or jug.
9
Blade assembly
Important: Always ensure the 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.
1.Position blade assembly into position in
jug.
2.Whilst carefully holding the blade assembly
in position place the locking nut on the
underside of the jug and tighten.
To assemble the blade assembly follow these
steps and refer to figure 2;
3.Using the spanner tighten and lock the
blade assembly onto jug.
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Figure 2
10
Processing Baton
Specially designed to assist during
Uses for the processing baton
demanding processing tasks, the baton allows
you to safely push food down into the blades
while the blender is operating. See figure 3.
• The processing baton can be used as a
scraper or spatula to easily remove thick
mixtures such as batters and sauces from
the jug.
• Use the processing baton to encourage
hard to process ingredients into the
blades.
• Using the processing baton reduces
blending times.
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Figure 3
Note: When using the processing baton
ensure the lid is firmly in place and the
measuring cap is removed.
11
Care and Cleaning
Note: Ensure that the blender is unplugged
Thorough cleaning
from the power outlet prior to cleaning.
After completing the quick clean, should
any ingredients remain, using the spanner,
remove the blade assembly and wash both
the jug and blade assembly in warm soapy
water. Rinse well and dry.
Rinse the lid, ingredient cap and processing
baton under running water and wash with
warm soapy water. Rinse well and dry.
Dishwashing
All parts of the Café Series™ Blender,
excluding the motor base can be placed in
the dishwasher for effortless cleaning after
processing.
Quick clean
To clean the motor base
Half fill the blender with warm water and
a small amount of detergent. Position the
jug on the motor base and run the blender
for 20-30 seconds. Remove the jug, rinse it
under running water and then allow to air dry.
Use a damp, soft sponge with mild detergent
and wipe over the motor base.
Note: Never immerse the motor base in water
or other liquid.
12
Helpful blending hints
• Use the processing baton to remove thick
mixtures from the container.
• When chopping ingredients such as onions,
nuts or biscuits use the pulse button.
This helps you to achieve a perfect result
without overprocessing.
• Make caster sugar or pure icing sugar from
regular sugar. Simply place up to 2 cups
of sugar into the jug and continue to pulse
mixture for caster sugar or blend on speed
4 for icing sugar.
• Thickened cream can be whipped in
seconds. Blend on speed 4 until the
mixture thickens then use the processing
baton to check the cream for the desired
texture.
• Ice cubes can be blended to make fluffy
ice shavings. Place up to 8 large ice cubes
into the jug and Pulse until a snow like
texture is achieved.
• Ensure all fruit juices are chilled before
blending as this will help to keep drinks
colder for longer.
• Achieve crushed ice suitable for snow
cones, simply place 1 tray of ice cubes
into the jug with approximately 30mls of
water and pulse until combined.
• When making thick shakes don’t use
hard ice cream straight from the freezer.
Leave ice cream out for approximately 5
minutes before blending, this time may
vary depending on how cold your freezer is.
Ice cream with a higher cream content may
need a little extra milk and always place
ice cream in the jug in small pieces, never
in large chunks.
• When freezing fruit make sure the fruit is
of the best quality. Peel all fruit that has
skin that cannot be pureed. Chop fruit
into even size chunks approximately 3cm
square. If strawberries are large, cut in
half. Peel bananas and cut into even size
chunks. Lay fruit in a single layer on a
tray, cover and freeze. Remove pulp from
passionfruit and freeze in ice cube trays.
Once frozen, transfer into sealable bags or
freezer containers. This way you will always
have fruit ready to blend.
Note: Never fill above the maximum level
indicator of 2 litres.
Note: Ensure the lid is firmly and securely
placed on the jug and do not operate the
blender without the lid on. If you wish to
add any additional ingredients remove the
ingredient cap and add as necessary.
13
Recipes
BLENDED MILK DRINKS
For all recipes in this section unless
otherwise stated; follow these steps:
1.Place all ingredients into jug and place lid
firmly on jug.
2.Pulse mixture 5 times.
Classic Banana Smoothie
500ml skim milk
2 medium bananas, roughly chopped
½ cup low fat yogurt
1 tablespoon honey
¼ teaspoon cinnamon
4 ice cubes (optional)
3.Slowly increase the speed to 5 and blend
for approximately 20 seconds or until the
drink is well combined.
Classic Milkshake
250ml milk
Strawberry Madness
2 scoops ice cream – any flavour
2 tablespoons topping – any flavour
350ml tropical juice
5 frozen strawberries
Iced Coffee
1 frozen banana, cut into 3
1 scoop (60g) frozen vanilla yogurt
2 tablespoons instant coffee dissolved in
2 tablespoons boiling water
2 cups milk
Mango Tango
350ml mango nectar
4 ice cubes or 2 scoops vanilla ice cream
whipped cream to serve
1. Place all ingredients into jug and place lid
firmly on jug.
2. Slowly increase the speed to 5 and blend
for approximately 20 seconds or until the
drink is well combined.
100g frozen mango pieces
1 small frozen banana, cut into 3
1 passionfruit (pulp fresh or frozen)
1 scoop (60g) frozen vanilla yogurt
Crazy Cranberry
400ml cranberry juice
3. Pour into glasses and top with whipped
cream, dust with chocolate.
2 frozen bananas cut into 6
1 scoop (60g) frozen vanilla yogurt
Classic Thick Shake
270g chocolate ice cream
Choc Banana
1
/
3
cup milk
250ml low fat milk
3 large ice cubes
1. Place all ingredients into jug and place lid
firmly on jug. Remove the measuring cap
and insert the processing baton.
2. Slowly increase the speed to 5 and use the
processing baton to move the ice cream
during processing. This helps to get a
thick, creamy thick shake faster.
1 frozen banana, cut into 3
¼ cup chocolate syrup
2 scoops (120g) frozen vanilla yogurt or ice
cream
3. Spoon into glasses.
14
Recipes (continued)
Berry Yogurt Thick Shake
270g frozen berry yogurt
¼ cup frozen mixed berries
½ cup milk
1. Place all ingredients into jug and place lid
firmly on jug. Remove the measuring cap
and insert the processing baton.
2. Slowly increase the speed to 5 and use the
processing baton to move the ice cream
during processing. This helps to get a
thick, creamy thick shake faster.
Tim Tam Thick Shake
3 Arnott’s Original Tim Tams, roughly
chopped
4 scoops vanilla ice-cream
200ml milk
2 Tim Tam Fingers, to garnish
1. Place all ingredients into jug and place lid
firmly on jug. Remove the measuring cap
and insert the processing baton.
2. Slowly increase the speed to 5 and use the
processing baton to move the ice cream
during processing. This helps to get a
thick, creamy thick shake faster.
3. Spoon into glasses.
3. Spoon into glasses.
15
Recipes (continued)
NON DAIRY BLENDED DRINKS
Berry Blast
For all recipes in this section follow these
steps:
1.Place all ingredients into the jug and place
lid firmly on jug.
350ml apple juice
200g frozen mixed berries
1 scoop (60g) frozen raspberry sorbet
2.Pulse mixture 5 times.
Coconut Dream
3.Slowly increase the speed to 5 and blend
for approximately 30 seconds or until the
drink is well combined.
300ml Pineapple juice
50ml light coconut milk
150g frozen strawberries
1 scoop (60g) frozen mango sorbet
Melon Ball
Fruity Fantasy
150ml apple juice
180ml fresh orange juice
90ml pineapple juice
200ml guava nectar
100g frozen rockmelon pieces
100g frozen honey dew pieces
100g fresh watermelon pieces
1 scoop (60g) lemon sorbet
250g fresh strawberries
100g fresh honeydew melon pieces
100g fresh rockmelon pieces
8 small ice cubes
Pine Orange
350ml Pine-orange juice
150g frozen pineapple chunks
2 small oranges, peeled
3 large ice cubes
16
Recipes (continued)
COCKTAILS
For all recipes in this section unless
otherwise stated; follow these steps:
1.Place all ingredients into jug and place lid
firmly on jug.
2.Pulse mixture 4-5 times.
Splice
Serves 2
Serves 2
Serves 2
60ml Midori
60ml Malibu rum
120ml pineapple juice
80ml cream
14 small ice cubes
3.Slowly increase the speed to 5 and blend
for approximately 20 seconds.
Mocha Madness
30ml espresso coffee
60ml Baileys
Frozen Lime Margarita
60ml tequila
Serves 2
Serves 2
Serves 2
60ml vodka
30ml fresh lime juice
60ml Cointreau or triple sec
30ml sugar syrup
1 scoop chocolate ice cream
14 small ice cubes
Eggnog
14 small ice cubes
30ml sugar syrup
60ml brandy
60ml dark rum
2 eggs
Strawberry Daiquiri
90ml Bacardi rum
60ml fresh lime juice
60ml sugar syrup
8 small ice cubes
Milk
1. Place all ingredients into jug and place lid
firmly on jug.
2. Slowly increase the speed to 5 and blend
for approximately 20 seconds.
3. Pour into glasses and top up with milk.
6 strawberries, quartered
14 small ice cubes
Pina Colada
90ml Bacardi rum
120ml pineapple juice
60ml coconut cream
30ml Malibu rum
30ml sugar syrup
14 small ice cubes
Frozen Cosmopolitan
20ml citron vodka
40ml vodka
Serves 2
60ml Cointreau
120ml cranberry juice
1 teaspoon lime juice
8 small ice cubes
17
Recipes (continued)
DESSERTS
Baked Lemon Cheesecake
250g plain biscuit
Serves 10
Sticky Date Pudding
Serves 8
2 teaspoons nutmeg
125g melted butter
250ml thickened cream
3 eggs
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda
1 ¼ cups boiling water
60ml olive oil
½ cup caster sugar
2 teaspoon grated lemon rind
2 tablespoons lemon juice
1 cup firmly packed brown sugar
1 cup self raising flour
¼ teaspoon mixed spice
2 eggs
500g cream cheese, room temperature,
cubed
Butterscotch sauce
1.Place biscuits into jug and place lid firmly
on jug.
140g butter
2
2.Pulse biscuits until crumbled.
/
3
cup firmly packed brown sugar
3.Add the nutmeg and melted butter and
place lid firmly on jug. Remove the
measuring cap and insert the processing
baton. Slowly increase the speed to 2 and
process until combined.
1 cup (250ml) thickened cream
1.Preheat oven to 180°c. Grease and line a
20cm cake pan with baking paper.
2.Place dates, soda and water into the jug
and place the lid firmly on jug. Allow the
mixture to stand for 5 minutes.
4.Press crumb mixture into the base and
sides of a greased 20cm springform pan.
Place on a baking tray and refrigerate for
30 minutes.
3.Add oil and sugar and Pulse 3 times.
4.Add remaining ingredients and Pulse
mixture until just combined. Scrape down
sides of jug if necessary. Do not over
process.
5.Place remaining ingredients into the
cleaned jug and place lid firmly on jug.
Slowly increase speed to 5 and process for
approximately 15 -20 seconds or until the
mixture is smooth.
5.Pour mixture into prepared pan and bake
for about 1 hour or until cooked when
tested with a wooden skewer. Remove
from oven and stand for 5 minutes before
turning out onto a wire rack.
6.Pour filling into crust and bake in oven at
160°C for approximately 50 minutes or
until just firm. Cool in oven with door ajar.
Refrigerate for several hours before serving.
Serve with Raspberry Coulis (recipe over
page).
6.Serve pudding with butterscotch sauce. To
make sauce, heat all ingredients in a small
saucepan over a low heat until combined.
18
Recipes (continued)
Raspberry Coulis
4.Slowly increase speed to 4 and process
until the mixture has combined (mixture
will separate at this stage but will come
back together when mixed with dry
ingredients).
300g frozen raspberries, thawed
¼ cup caster sugar
2 tablespoons Cointreau or triple sec
1.Place all ingredients into the jug and place
lid firmly on jug.
5.Pour the banana mixture into the dry
ingredients and mix with a wooden spoon
until combined.
2.Slowly increase the speed to 4 and process
for approximately 20 seconds or until the
mixture is well pureed.
6.Pour mixture into prepared tin and bake
for about 40 minutes or until cooked when
tested with a skewer.
3.Strain mixture through a fine sieve.
Other serving suggestions: serve with
cheesecake, chocolate cake, waffles and ice
cream.
7.Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to cool.
Cream Cheese Icing
Banana Cake
Serves 10
250g softened cream cheese
¼ cup butter
2¼ cups self raising flour
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
2 eggs
1 teaspoon vanilla
3 cups icing sugar mixture
¼ cup passionfruit pulp
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.
180g butter, room temperature, chopped
½ cup buttermilk
1½ cups raw sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
1½ cups very ripe mashed banana
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.Combine the eggs, butter, milk, sugar,
vinegar, essence, and bananas into jug and
place lid firmly on jug.
19
Recipes (continued)
SOUPS
Mexican style Tomato Soup
1 tablespoon olive oil
2 onions, chopped
Serves 6
Roast Pumpkin Soup
1.5kg pumpkin
Serves 4
2 cloves garlic, crushed
2 teaspoons cumin powder
1 teaspoon chilli powder
3 x 400g can chopped tomatoes
500ml water
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 teaspoon brown sugar
1 tablespoon vinegar
1.Preheat oven to 200°c.
2 x 400g cans red kidney beans, rinsed,
drained
2.Remove skin and seeds from pumpkin and
cut into even sized chunks.
Sour cream and flour tortillas to serve
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.
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.
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 processing.
2.Stir through the sugar, vinegar and beans;
allow to cool.
5.Place half of the soup mixture into the jug
and place lid firmly on jug.
3.Place half of the soup mixture into the jug
and place lid firmly on jug.
6.Slowly increase the speed to 4 and process
for approximately 15 seconds or until
smooth. Repeat with remaining soup.
4.Slowly increase the speed to 4 and process
for approximately 15 seconds or until
smooth. Repeat with remaining soup.
7.Return pureed soup to saucepan.
5.Return soup to saucepan to heat through;
serve with sour cream and warm flour
tortillas.
8.Reheat until soup is hot. Serve with cream
and extra ground pepper if desired.
20
Recipes (continued)
Potato and Leek Soup
Serves 4
1 tablespoon olive oil
2 small rashers bacon, chopped
3 medium leeks, sliced thinly
1 kg potatoes, peeled and chopped roughly
2 litres chicken or vegetable stock
Freshly ground black pepper
½ cup grated Parmesan
1.Heat oil in a large saucepan; add bacon
and cook, stirring occasionally, until crisp.
Remove from pan.
2.Add leeks to 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.
3.Remove from heat; cool. Place half of the
soup mixture into the jug and place lid
firmly on jug.
4.Slowly increase speed to 4 and process for
approximately 15 seconds or until smooth.
Pour back in with remainder of soup.
5.Add cooked bacon to soup and reheat until
soup is hot. Season to taste with freshly
ground pepper.
6.Serve soup topped with parmesan cheese.
21
Recipes (continued)
DIPS
Hummus
420g can chickpeas, rinsed, and drained
¼ cup tahini
Roasted Beetroot Dip
Makes approx 3
cups
¼ cup lemon juice
1 tablespoon water
¼ cup olive oil
5 large (1.1kg) fresh beetroot
2
/
3
cup (200g) natural yogurt
½ cup (120g) low fat sour cream
½ cup (125ml) orange juice
½ teaspoon cumin powder
1-2 tablespoons horseradish
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon salt
1.Combine ingredients into the jug and place
lid firmly on jug.
1.Preheat oven to 200°c. Trim the beetroot
leaving a 2cm stalk attached. Wash
beetroot carefully removing all dirt but do
not damage the skin. Wrap each beetroot
individually in aluminium foil.
2.Slowly increase speed to 4 and process
for approximately 10-15 seconds or until
smooth.
2.Place beetroot on a baking tray and bake in
oven for about 1-1¼ hours or until tender.
Turn the beetroot every 15 minutes.
3.Transfer mixture into a bowl and refrigerate
for 1-2 hours before serving.
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.
3.Remove beetroot from oven; open foil and
allow beetroot to cool for 15 minutes.
Using a sharp knife, remove stems and
peel away skin. Cut beetroot quarters.
4.Place beetroot and remaining ingredients
into the jug and place lid firmly onto jug.
5.Pulse mixture about 8 times. Remove the
measuring cap and insert the processing
baton.
6.Slowly increase the speed to 2 and using
the baton process mixture until desired
texture is achieved.
Serve with crackers or sliced Turkish bread
22
Recipes (continued)
Baba ghanoush
Guacamole
2 large eggplants
2 ripe avocados, peeled, seeds removed
1 clove garlic
2 cloves garlic
2 tablespoons tahini
¼ cup lemon juice
1 tablespoon lemon juice
dash Tabasco sauce
¼ teaspoon sweet paprika
sea salt and freshly ground black pepper
1 jalapeno chilli, sliced
¼ cup fresh coriander leaves
1 tomato, chopped
1 tablespoon good quality Extra Virgin olive
oil
1.Place all ingredients into jug except for
tomato and place lid firmly onto jug.
1.Pierce eggplants all over with a fork.
Cook eggplants under a griller until the
skin blackens and the flesh is soft. Allow
eggplants to cool for 20 minutes before
removing skin; drain for 10 minutes.
2.Pulse ingredients until roughly chopped.
3.Transfer mixture to a bowl and stir through
the tomato.
4.Refrigerate before serving.
2.Place all ingredients into jug and place lid
firmly onto jug.
Serve with corn chips and salsa
3.Pulse mixture about 4 times. Remove the
measuring cap and insert the processing
baton.
Blue Cheese Dip
150g creamy blue cheese
300g sour cream
4.Slowly increase speed to 2 and using the
baton process mixture until desired texture
is achieved.
2 green onions, roughly chopped
2 tablespoons milk
5.Transfer mixture into a bowl and refrigerate
for 1-2 hours before serving. Drizzle extra
virgin olive oil over the top before serving.
freshly ground black pepper
1.Place all ingredients into the jug and place
lid firmly onto jug. Remove the measuring
cap and insert the processing baton.
Serve with crusty fresh bread
2.Slowly increase speed to 3, and using the
baton process until smooth.
3.Chill for 1 hour before serving.
Serve with crackers and carrot sticks
23
Recipes (continued)
SALAD DRESSINGS AND MARINADES
Balsamic Orange Dressing
2 teaspoons finely grated orange rind
Asian Salad Dressing
2
/
3
cup orange juice
½ cup caster sugar
2 tablespoons balsamic vinegar
1 large clove garlic
2 tablespoons soy sauce
1
/
/
3
cup (80ml) rice vinegar (or malt vinegar)
cup (160ml) olive oil
2 teaspoons grated fresh ginger
2
3
1.Combine all ingredients into the jug and
place lid firmly onto jug.
1.Heat the sugar, soy sauce and vinegar over
a low heat until the sugar has dissolved;
cool.
2.Slowly increase speed to 2 and process
until the mixture is well combined.
2.Place all ingredients into the jug and place
lid firmly onto jug.
3.Slowly increase speed to 3 and process
until the mixture has emulsified and
become thick and creamy.
Red Wine Dressing
2 tablespoons good quality red wine vinegar
½ cup extra virgin olive oil
2 teaspoons caster sugar
2 teaspoons Dijon mustard
2 teaspoons sea salt
1.Combine all ingredients into the jug and
place lid firmly onto jug.
2.Slowly increase speed to 3 and process
until the mixture has emulsified and
become thick and creamy.
24
Recipes (continued)
Italian Marinade
Marinade for Roast Lamb
1 tablespoon olive oil
1 sprig fresh rosemary
2 cloves garlic
2 cloves garlic
1
/
/
3
cup white vinegar
cup olive oil
1
3
1 teaspoon grated lemon rind
2 tablespoons lemon juice
2 teaspoons Dijon mustard
¼ cup mango chutney
½ cup basil leaves
1.Combine all ingredients into the jug and
place lid firmly onto jug.
2.Slowly increase speed to 3 and process
until the garlic and basil are chopped as
desired.
1.Combine all ingredients into the jug and
place lid firmly onto jug.
Serving suggestion: Excellent for grilled
swordfish or barramundi or chicken skewers.
Pour marinade over seafood or meat then
marinate for 20 minutes for the fish or 1
hour for the chicken. Cook on a grill plate
or barbecue brushing with marinade during
cooking.
2.Slowly increase speed to 2 and process
until the herbs are finely chopped.
Serving suggestion: Place marinade and a
boned and rolled shoulder of lamb in a dish.
Cover and marinate overnight. Bake in oven,
brushing with marinade during cooking.
Herb and Garlic Marinade
Sweet Chilli Marinade
½ teaspoon sugar
1
/
3
cup flat leaf parsley
¼ cup mint leaves
2 cloves garlic
1 tablespoon peanut oil
1 teaspoon grated lime rind
1 fresh chilli, seeded
1
/
3
cup lime juice
1
/
3
cup tomato juice
2 red chillies, seeded
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1½ tablespoons olive oil
1 teaspoon Dijon mustard
2 tablespoons sweet chilli sauce
2 tablespoons coriander leaves
1.Combine all ingredients into the jug and
place lid firmly onto jug.
1.Combine all ingredients into the jug and
place lid firmly onto jug.
2.Slowly increase speed to 3 and process
until the chilli and coriander are chopped.
2.Slowly increase speed to 2 and process
until the herbs are finely chopped.
Serving suggestion: Excellent for whole or
peeled prawns or octopus; simply coat prawns
or octopus in marinade for 20 minutes then
cook on a grill plate or barbecue.
Serving suggestion: Excellent for grilled
vegetable kebabs. Place a selection of
vegetables pieces onto skewers; coat with
marinade for 2-3 hours. Cook on a grill plate
or barbecue brushing with marinade during
cooking.
25
Recipes (continued)
SAUCES AND PASTES
Salsa Verde
1 cup flat leaf parsley
½ cup dill
Laksa Paste
½ cup dried shrimp
½ cup mint leaves
3 large dried chillies, seeds removed
2 cloves garlic
1 tablespoon blachan (belecan) or shrimp
paste
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper
¾ cup extra virgin olive oil
6 thai shallots or eshallots, quartered
6 candle nuts
5 cloves garlic
4 kaffir lime leaves
1.Combine all ingredients into the jug and
place lid firmly onto jug. Remove the
measuring cap and insert the processing
baton.
¼ cup firmly packed Vietnamese mint leaves
3 fresh chillies, seeds removed, if desired
2 stalks lemon grass, white only, roughly
chopped
2.Slowly increase the speed to 2 and using
the baton to assist, blend for approximately
5 seconds or until the mixture is at desired
texture.
1 large knob fresh galangal, roughly chopped
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tablespoons lemon juice
Serving suggestion: Serve with grilled or
barbecued fish fillets or chicken breast
fillets.
½ cup vegetable oil
1.Place shrimp and chillies in a small bowl;
pour over boiling water and stand for 15
minutes. Drain.
2.Place all ingredients into the jug and place
lid firmly onto jug. Remove the measuring
cap and insert the processing baton.
3.Slowly increase speed to 3 and using
the baton to assist, blend ingredients for
approximately 20 seconds. Increase to
speed 5 and blend for a further 10-15
seconds or until the paste is smooth.
4.Cook mixture in a non stick frying pan
for 5 minutes, stirring constantly. Allow
mixture to cool before transferring to a
clean air tight container. Paste will keep in
the refrigerator for 3 days or in the freezer
for 3 months.
26
Recipes (continued)
Pesto
Serves 4
Whole egg Mayonnaise
1 egg
Makes approx 2 cups
125g fresh basil leaves
3 cloves garlic
1 egg yolk
2 teaspoons lemon juice
sea salt
1 tablespoon lemon juice
1 tablespoon Dijon mustard
pinch sea salt
11/3 cups vegetable oil or olive oil
freshly ground black pepper
1 cup extra virgin olive oil
½ pine nuts, roasted
60g pecorino or parmesan, grated
1.Place egg, yolk, juice, mustard and salt in
the jug and place lid firmly onto jug.
2.Increase speed to 1 and blend for 10
seconds or until combined.
1.Place the basil, garlic, juice, salt, pepper
and oil into the jug and place lid firmly
onto jug. Remove the measuring cap and
insert the processing baton.
3.Slowly increase speed to 2, remove the
measuring cap and start to pour in the
oil in a slow, thin stream; as the mixture
thickens, increase speed gradually to 3 and
blend until the mixture is creamy and all
the oil has been added.
2.Slowly increase speed to 2 and using the
baton to assist, blend for approximately 5
seconds.
3.Add the nuts and cheese to the jug. Slowly
increase speed to 2 and using the baton
to assist, blend for a further 5 seconds
or until a smooth texture is achieved. If
a nutty texture is desired only pulse the
mixture 2-3 times.
4.Transfer to a clean container. 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 into 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.
27
Recipes (continued)
BABY FOOD
2.Boil the potato first until almost soft; then
add the other vegetables and cook until
tender but do not overcook; strain and
reserve some of the liquid. Allow to cool for
5 minutes.
Making your own babies food is wonderful.
The Café Series™ Blender makes baby food
suitable for babies 6 months and over.
Tips for freezing baby food
3.Place vegetables into the jug with about
1-2 tablespoons of the reserved liquid
and place lid firmly onto jug. Remove the
measuring cap and insert the processing
baton.
Food can be frozen in a clean ice cube
tray in portions, covered, and once frozen,
transferred to a resealable bag. Portions can
then be thawed as you need it.
4.Slowly increase speed to 2 and using the
baton to assist, blend until the desired
texture is achieved.
Potato and Pumpkin
250g potatoes
320g pumpkin
5.Remove from jug and stir through cheese.
6.Warm before serving.
1.Peel potato and chop into chunks. Peel
pumpkin and remove seeds. Cut into
pieces larger than the pumpkin (the
potatoes take longer to cook).
Pumpkin, Zucchini and Sweet Potato
330g pumpkin
2.Boil vegetables until tender but do not
overcook; strain and reserve some of the
liquid. Allow to cool for 5 minutes.
1 medium (170g) zucchini
125g sweet potato
1.Peel pumpkin and sweet potato and cut
into chunks. Peel the zucchini and cut into
rounds.
3.Place vegetables into the jug with about
1-2 tablespoons of the reserved liquid
and place lid firmly onto jug. Remove the
measuring cap and insert the processing
baton.
2.Boil the pumpkin and sweet potato first
until almost soft; then add the zucchini
and cook until tender but do not overcook;
strain and reserve some of the liquid. Allow
to cool for 5 minutes.
4.Slowly increase speed to 2 and using the
baton to assist, blend until the desired
texture is achieved.
3.Place vegetables into the jug with about
1-2 tablespoons of the reserved liquid
and place lid firmly onto jug. Remove the
measuring cap and insert the processing
baton.
5.Warm before serving.
Potato, Cauliflower, Broccoli and Cheese
1 small potato
4.Slowly increase speed to 2 and using the
baton to assist, blend until the desired
texture is achieved.
140g cauliflower
95g broccoli
10g grated cheese
5.Warm before serving.
1.Peel potato and chop into chunks. Cut the
cauliflower and broccoli into pieces.
28
Recipes (continued)
Apple and Pear
Pear, Banana and Papaya
1 large brown pear
1 small banana
1 medium green apple
2 large brown pears
1.Peel fruit and chop into chunks.
¼ papaya
2.Boil fruit until tender but do not overcook;
strain and reserve some of the liquid. Allow
to cool for 5 minutes.
1.Peel pear and chop into chunks.
2.Boil pear until tender; strain and reserve
some of the liquid. Allow to cool for 10
minutes.
3.Place fruit into the jug with about 1-2
tablespoons of the reserved liquid and
place lid firmly onto jug. Remove the
measuring cap and insert the processing
baton.
3.Peel banana; chop into chunks. Peel
papaya and remove seeds; chop into
chunks.
4.Place fruit into the jug with about 1-2
tablespoons of the reserved liquid and
place lid firmly onto jug. Remove the
measuring cap and insert the processing
baton.
4.Slowly increase speed to 2 and using the
baton to assist, blend until the desired
texture is achieved.
5.Serve warm or cold.
5.Slowly increase speed to 2 and using the
baton to assist, blend until the desired
texture is achieved.
6.Serve warm or cold.
29
‘Sunbeam’, is a registered trademark of Sunbeam
Corporation. ‘Cafè Series’ 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. Backed by Sunbeam's 12 Month
Replacement Guarantee and National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2004.
(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
contact the Sunbeam Consumer Service Line.
Australia 1800 025 059
New Zealand 0800 786 232.
Consumer Hotline
Australia
1800 025 059
New Zealand
0800 786 232
Sunbeam ‘Cafe Series’ logo and words ‘Cafe Series’ are
trademarks of Sunbeam Corporation. ACN 000 006 771.
© Sunbeam Corporation Limited 2004.
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