Manual Sunbeam LC9000 Cafe Series Food Processor (page 17 of 44) (English)

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Congratulations 4

Sunbeam’s Safety Precautions 5

Features of your Café Series

Food Processor 6

Attachments for your Café Series

Food Processor 8

Using your Café Series

Food Processor 9

Fitting/using the tools on your Café Series

Food Processor 11

Storing your Café Series

Food Processor 13

Handy hints for processing 15

Care and cleaning 17

Recipes 18

Contents

Important instructions – retain for

future use.

Congratulations

Congratulations on the purchase of your

Sunbeam Café Series

Food Processor.

The Sunbeam Café Series

delivers quality,

style and superior performance capturing the

essence of the commercial kitchen.

Inspired by heavy-duty equipment found in

restaurants, cafes and bars, the Sunbeam

Café Series

is built to last. It brings together

a range of appliances designed to expertly

create authentic café food and beverages at

home.

Uncompromising blends of stainless steel,

chrome and die-cast alloy characterise

the range. This combined with advanced

technology and functional design, guarantee

the performance, that each product will

surpass expectations.

The Sunbeam Café Series

Food Processor

is designed with quality components, a

die-cast metal base and includes a number

of features, to create a versatile addition to

your kitchen.

SAFETY PRECAUTIONS FOR YOUR SUNBEAM

FOOD PROCESSOR LC9000.

• Alwaysuseextremecarewhenhandlingbladesand

cutting discs. These are extremely sharp and may

cause injury if handled incorrectly. Always store

blades and cutting discs in their respective covers

or processing containers.

• Unplugfrompoweroutletwhennotinuse,before

putting on or taking off attachments, and before

cleaning.

• Donotputhotliquidsintotheprocessingbowl.

Cool to room temperature before placing in

processing bowl.

• Avoidcontactingmovingpartsatalltimes.

• Placetheprocessingbowlontothebaseofthe

processor before fitting any attachments.

• Allbladesandattachmentsshouldberemoved

with care before cleaning.

• Donotoverfilltheprocessor.

• Donotprocessforlongerthanthetimeperiods

recommended in the operating chart.

• Alwaysremovethebladebeforeemptyingthe

processing bowl of its contents.

• Donotoperateformorethan30secondsatatime

when processing heavy loads. None of the recipes

in this manual are considered a ‘heavy load’.

•Takecarewhenremovingthebowlfromthebase,

emptying the bowl or during fitting and removal of

blade system, as blades are extremely sharp.

If you have any concerns regarding the performance and use of your appliance,

please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.

Ensure the above safety precautions are understood.

Sunbeam’s Safety Precautions

Sunbeam is very safety conscious when designing and

manufacturing consumer products, but it is essential

that the product user also exercise care when using

an electrical appliance. 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.

• Alwaysuseyourappliancefromapoweroutletofthe

voltage (A.C. only) marked on the appliance.

• Thisapplianceisnotintendedforusebypersons

(including children) with reduced physical, sensory

or mental capabilities, or lack of experience and

knowledge, unless they have been given supervision

or instruction concerning use of the appliance by a

person responsible for their safety.

• Childrenshouldbesupervisedtoensurethattheydo

not play with the appliance.

• Thetemperatureofaccessiblesurfacesmaybehigh

when the appliance is operating.

• Neverleaveanapplianceunattendedwhileinuse.

• 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.

• 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.

• 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.

•Appliancesarenotintendedtobeoperated

by means of an external timer or separate remote

control system.

•Thisapplianceisintendedtobeusedinhousehold

and similar applications such as: staff kitchen areas

in shops, offices and other working environments;

farm houses; by clients in hotels, motels and other

residential type environments; bed and breakfast

type environments.

Features of your Café Series

Food Processor

Processing cover

The processing cover or lid of bowl provides a

safety feature to the appliance. The appliance

will not operate unless the bowl, cover and large

feed pusher are correctly positioned and locked

into place.

1400 watt induction motor

The die-cast base houses a powerful 1400

watt motor. This motor is ideal for high load

applications during processing, and provides a

greater starting strength whilst maintaining speed

throughout. The Cafe Series

Food Processor

motor is reliable, quiet, will provide a long life

and is backed by a 10 year guarantee.

START/STOP button

For easy use the START/STOP button starts

and stops the operation of the food processor.

Auto Pulse

The Auto Pulse function is a clever

and versatile feature providing short bursts

of processing, for a set length of time.

Creating bread or biscuit crumbs couldn’t

be easier.

Pulse

The control panel includes a Pulse function for

optimum cutting precision during processing.

Storage drawer

The unique drawer design enables attachments

to be stored conveniently, and safely, within the

appliance when not in use.

Non-slip feet

Keeps the food processor secure on the bench

top during use.

Features of your Café Series

Food Processor

Food Pushers

The food pushers assist in guiding the food

through the chute to ensure ingredients hit

the blade vertically for best processing results.

Three food pushers are included, depending on

the size of the chute being used and the size

of foods. For thinner foods, use the smaller

internal pusher for consistent even slicing.

This pusher also doubles as a measuring cup.

Wide Chute

At 14cm’s wide, the extra wide chute

eliminates the need to cut most ingredients,

to fit into the chute. Guide ingredients through

the chute into the selected blades. Additional

ingredients can be added during other

processing tasks.

Chute Safety Feature

The wide chute pusher provides a safety

interlock feature to the appliance. The motor

will not operate unless the bowl and lid are

correctly locked in position, and the large feed

pusher is inserted.

Spindle

Drives all the food processing attachments.

The spindle must be in place to operate the

food processor.

Processing bowl with handle

Large 2 litre capacity processing bowl.

The handle of the processing bowl includes a

patent-pending robust stainless steel interlock

that prevents food catching and building up,

ensuring easy cleaning.

Second processing bowl

The smaller processing bowl is ideal for small

amounts of ingredients. At 400ml in volume,

this bowl is perfect for chopping nuts, creating

pesto or chopping herbs.

Cord storage facility

For added convenience the unused cord length

can easily be pushed into the base of the

processor for storage.

1. Universal 's' blade

Stainless steel smooth edged processing blade

is designed for cutting, kneading, whisking and

emulsifying. The second smaller ‘s’ blade is

suitable for the smaller bowl.

2. Variable slicing blade

The variable stainless steel slicing blade

allows foods to be sliced to a variety of

thicknesses, up to 7mm. This blade can not

be used in the small processing bowl.

3. Julienne disc

The stainless steel julienne blade is perfect

for achieving consistent julienne cut food,

perfect for salad, stir fry or garnishing.

4. Reversible shredding disc - fine and coarse

Ideal control, the reversible stainless steel

shredding blades allow for the choice of fine

or coarse results.

5. Reversible grating and shaving disc

Unique to processing is the shaving blade.

It does lovely thin flakes, great for parmesan

and sweet potato crisps. The alternate side is

ideal for hard cheeses and chocolate.

Attachments for your Café Series

Food Processor

• BeforeusingyourCafeSeries

Food

Processor, familiarise yourself with

all parts, remove all promotional and

packaging materials. Use caution when

handling blades, as blades are sharp.

• Washtheprocessingbowl,processingcover

and all attachments in warm water using a

mild detergent. Dry each part thoroughly

before use.

• Beforeyouassemblethefoodprocessor,

ensure that the power cord is unplugged.

1. Place the motor base facing you on a dry,

level surface.

2. Place the processing bowl onto the motor

base, the bowl will only sit correctly on the

base when the handle is positioned to the

right, see figure 1.

3.Rotatethehandleclockwisetolock,as

indicated by the graphics on the left side

of the motorbase, see figure 2.

Position the lid onto the processing bowl

You will notice a solid grey line

to the left

of the holding lip on the lid, when placing

the lid onto the bowl this arrow needs

to align with the solid grey line

on the

handle of the bowl. To lock, turn the lid

clockwise, as indicated by the graphics, on

thetopofthehandle,seefigure3.

Using your Café Series

Food Processor

Fig 1

Fig 2

Fig 3

Important: If the processing bowl, processing

cover and large pusher are not correctly

assembled, the food processor will not

operate. This is a safety feature.

Using your Food Processor

1.Plugthepowercordintoa230-240VAC

power outlet and turn the power ‘ON’.

2. Using the START/STOP button on the control

panel, press once to start processing.

The Pulse function remains on as long as the

Pulse button is pressed down.

The Auto Pulse function will run for a

predetermined length of time.

Further ingredients can be added whilst the

appliance is running by pouring through the

medium or small feed tube once the food

pusher/s have been removed. Removing the

large pusher will stop the motor running.

3.Afteryouhavecompletedprocessing,press

the START/STOP button to stop processing.

Note: For maximum control, load the feed

tube before turning on your food processor.

Always use the food pusher for more evenly

processed foods and never push with your

fingers.

Important: The food processor is fitted with

a safety thermal cut-out device and will

shut off in the event of overload. If this

occurs, switch the appliance off and it will

automatically reset when cool.

Using your Café Series

Food Processor continued

Note: All attachments must be firmly

attached to the spindle. Always adjust the

attachments until you are sure that they are

correctly fitted.

Placing the spindle

1. Fit the spindle onto the drive shaft,

see figure 4.

Universal 's' Blade

1. Fit the processing bowl and spindle as

detailed previously in figures 1, 2 & 4.

2. Fit the universal 's' blade over the spindle

and press firmly into place, see figure 5.

Warning: Use caution, as blades are sharp.

Always handle the processing blade by its

central plastic section.

3.Placefoodintotheprocessingbowl.

4. Fit the processing cover to the processing

bowl,seefigure3andplacethefood

pusher in the feed chute.

5.Plugthepowercordintoa230-240VAC

power outlet and turn the power ‘ON’.

6. Start processing using the START/STOP

or Pulse buttons.

7.Whenprocessingiscomplete,removethe

spindle and blade from the processing bowl

before removing the processed food.

Fitting/Using the tools on your

Café Series

Food Processor

Fig 4

Fig 5

Reversible grating/shaving, shredding and

julienne discs

1. Fit the processing bowl and spindle as

detailed previously, in figures 1, 2 and 4.

2. Select the 'Reversible' disc of your choice –

Shredding (fine or coarse), Grating/Shaving

or the dedicated Julienne disc.

3.Fitthediscoverthespindleandpress

firmly into place, see figure 6.

Warning: Use caution as the blades are sharp.

4. Fit the processing cover to the processing

bowlaspreviouslyshowninfigure3and

place the food pusher in the feed chute.

5.Plugthepowercordintoa230-240VAC

power outlet and turn the power ‘ON’.

6. Start processing using the START/STOP

button.

7.Whenprocessingiscomplete,removethe

disc and spindle from the processing bowl

before removing the processed food.

Variable slicing blade

1. Fit the processing bowl and spindle as

detailed previously in figures 1, 2 and 4.

2. Fit the slicing disc over the spindle and

press firmly into place, see figure 7.

Warning: The variable slicing blade can be

used in the large processing bowl only.

Do Not use the variable slicing blade in the

small bowl.

Warning: Use caution as the blades are sharp.

3.Fittheprocessingcovertotheprocessing

bowlaspreviouslyshowninfigure3and

place the food pusher in the feed tube.

4.Plugthepowercordinto230-240VAC

power outlet and turn the power 'ON'.

5. Start processing using the START/STOP

button.

6.Whenprocessingiscomplete,removethe

disc and spindle from the processing bowl

before removing the processed food.

Fitting/Using the tools on your Café Series

Food Processor

continued

Fig 7

Fig 6

The Café Series

Food Processor was

designed so that all attachments can be

stored within the unit itself, see figure 8.

Storage drawer

The 'Julienne Blade', 'Reversible Shredding'

disc, 'Reversible Grating and Shaving' disc

are all stored in the storage drawer.

1. Slide out the storage drawer at the base of

the food processor.

2. Place the small universal ‘s’ blade at the

rear of the drawer as indicated in figure 9.

3.Placeoneofthe'Reversiblediscs'in

storage drawer as indicated in figure 10.

4. Place the 'Julienne Disc' in the storage

drawer as indicated in figure 11.

5. Place the remaining 'Reversible Disc' in on

top of the first 'Julienne Disc' as indicated

in figure 12.

Storing your Café Series

Food Processor

Fig 10

Fig 11

Fig 12

Fig 9

Fig 8

6.Closestoragedrawer,seefigure13.

Processing bowl storage, see figure 14.

1. Place the processing bowl onto the base of

the food processor.

2. Fit the spindle over the drive shaft.

3.Fitthelargeuniversal's'bladeover

spindle.

3.Placethesmallbowlinsidethelargebowl.

4.Placethe'VariableSlicing'bladeoverthe

spindle and then fit the processing cover to

the processing bowl.

Cord storage

The power cord can be stored by pushing it

into the back of the motor base,

see figure 15.

Fig 15

Fig 14

Storing your Café Series

Food Processor continued

Fig 13

Chopping

For the best, most consistent results, you

should try to process pieces of food that are

approximatelyequalinsize.Whenyoubreak,

cut or tear food into uniform pieces before

you begin processing, the finished results will

be more uniform.

More consistent processing results are

achieved if the container is not overloaded.

Mincing

Pre-cut meat into cubes approximately 2cm

square.

Vegetables

Whenprocessingvegetablessuchasonions,

peel and quarter or cut large vegetables into

eighths.

Mixing

The quantities that can be processed within

the Processing bowl will vary with the density

of the mixture.

For best results with cheese

Softer cheeses such as Cheddar or Swiss

should be well chilled before processing.

For best results with harder cheeses such as

Parmesan or Romano, use the shaving disc,

with the cheese at room temperature.

Note: Whengratingparmesancheesedonot

apply a lot of pressure to the food pusher.

Soups

Whenpreparingsoups,alwaysallow

ingredients to cool to room temperature,

before processing.

Adding Ingredients

Whenvariousrecipesrequiredryingredients

such as flour, add them directly into the

processing bowl before processing. There

is no need to sift ingredients when using

your food processor. Liquid ingredients may

be added while the processor is operating

by pouring through the feed tube in the

processor cover.

Note: Whenprocessingsaucesorsemi-liquid

ingredients, stop the food processor and

scrape down the container sides with the

spatula provided.

Using the Feed Tube

The most important factor for successful

slicing and shredding is the way in which the

food is packed into the feed tube.

When slicing, shredding, shaving or grating

Cut all ingredients to a size that fits

comfortably into the feed tube. Pack the

feed tube and, while holding food steady

and upright with the food pusher, press

down evenly until all ingredients are sliced

or shredded. The more firmly you push,

the thicker the slices or shreds. Do not use

excessive force or you may damage the food

processor.

Note: Never use fingers to push food down

the feed tube. Always use the food pusher.

For best results when slicing

The feed tube should always be packed firmly

to allow each piece of food to support the

others. There will always be a small portion

of food left unprocessed between the food

pusher and the blade.

Handy hints for Processing

Handy hints for Processing continued

Preparing longer slices

Pack food items horizontally in the feed tube,

see figure 16.

Preparing shorter slices

Pack the food items vertically in the feed tube,

see figure 17.

Food Pusher

Use the food pushers to help guide food

through the chute for even, consistent

processing. Use the smaller food pushers for

smaller, thinner foods for best results.

Note: Always wait for the universal ‘s’

blade or any attachments to stop moving

completely before removing the processing

cover.

Warning: Use extreme caution, as blades are

sharp. Always handle the universal ‘s’ blade

by its central plastic section.

Warning: The variable slicing blade can be

used in the large processing bowl only.

Do Not use the variable slicing blade in the

small bowl.

Fig 17

Fig 16

Care and cleaning

Whenyouhavefinishedprocessing,unplug

the Cafè Series

Food Processor from the

power outlet.

All accessories and processor tools can be

washed in hot soapy water except for the

processor body. Clean the processor body

by wiping with a damp cloth.

Warning: Care must be taken when handling

the metal blades as these items are extremely

sharp.

Note: Always unplug the Cafè Series

Food

Processor before cleaning.

Dishwasher Use

All plastic components deteriorate through

the prolonged use of a dishwasher for

cleaning.

Wedonotrecommendtoplaceanypartsof

the food processor in the dishwasher.

If using the dishwasher, place parts only

on the top rack of your dishwasher. Do not

place any parts in the bottom racks. This

may cause plastic parts to distort due to the

heating element in the dishwasher.

Basic White Loaf

Makes: 1 loaf

½ cup warm milk

¼ cup warm water

1 tablespoon caster sugar

1 teaspoon yeast

1 ¾ cups plain flour

60g butter, melted

1 teaspoon salt

1. In a small bowl combine milk, water, sugar

and yeast. Allow to stand in a warm place

until mixture begins to foam.

2. Using the large bowl fitted with the large

universal ‘s’ blade, add flour, butter, salt

and yeast mixture. Process until dough

forms a ball.

3.Turndoughoutontoalightlyfloured

surface and knead gently.

4. Place dough into a greased bowl, cover and

allow to rise in a warm place until doubled

insize.Thiswilltakeapproximately30-40

minutes.

5. Preheat oven to 180°C. Lightly grease a

loaf pan.

6. Punch down the dough and place in loaf

pan.

7.Bakefor30minutesanduntilloafsounds

hollow when the base is tapped

Pizza Dough

¹⁄

cup lukewarm milk

2 teaspoons yeast

1 teaspoon caster sugar

2 cups plain flour

2 teaspoons salt

1 egg

60g butter, melted

1. In a small bowl combine milk, yeast and

sugar. Allow to stand in a warm place until

mixture begins to foam.

2. Using the large processing bowl fitted with

universal ‘s’ blade process flour, salt, egg

and butter.

3.Addyeastmixturetothebowlandpress

auto pulse. Place dough onto a floured

surface and knead gently until smooth.

4. Place in a greased bowl, cover and allow to

rise in a warm place until doubled in size

about30-40minutes.

5. Turn dough out of bowl and halve. Roll

into two 26cm circles.

Recipes - Pastry & Dough

Short Crust Pastry

2 cups plain flour

125g butter, room temperature

1 egg yolk

1 tablespoon iced water

1. Using the large processing bowl fitted with

the large universal ‘s’ blade process flour,

butter, egg yolk and water until mixture

forms a ball.

2. Knead pastry until smooth shaping into

adisk.Wrappastryinplasticwrapand

refrigeratefor30minutesbeforeuse.

Sweet Short Crust Pastry

2 cups plain flour

½ cup icing sugar

125g butter, room temperature

2 egg yolks

1 tablespoon iced water

1. Using the large processing bowl fitted with

the large universal ‘s’ blade process flour,

icing sugar, butter, egg yolks and water

until mixture forms a ball.

2. Knead pastry until smooth then shape into

adisk.Wrappastryinplasticwrapand

refrigeratefor30minutesbeforeuse.

Pastry & Dough continued

Olive and Rosemary Focaccia Bread

Makes: 1 loaf

1 cup lukewarm water

2 teaspoons yeast

1 teaspoon caster sugar

4 cups plain flour

2 teaspoons salt

²⁄

cup olive oil

½ cup kalamata olives, pitted

2 tablespoons fresh rosemary leaves

Salt and freshly ground black pepper, to taste

1. In a small bowl combine water, yeast and

sugar. Allow to stand in a warm place until

mixture begins to foam.

2. Using the large processing bowl fitted with

the large universal ‘s’ blade, process flour

and salt. Add yeast mixture with half of the

oil. Select Auto Pulse.

3.Shapedoughintoaballandplaceina

greased bowl, cover. Allow to stand in a

warm place until dough has doubled in

sizeapprox.30-40minutes

4. Lightly grease 2 rectangular baking trays.

Preheat oven to moderately hot 180°C.

5. Roll each portion of dough on a lightly

floured surface to about 1cm thick. Place

on prepared baking trays.

6.Coverandallowtoriseforabout30

minutes. Using your knuckles, press

small indents into the dough. Brush with

remaining oil and sprinkle with olives,

rosemaryandsalt.Bakefor30minutesor

until golden.

Pastry & Dough continued

Chimmichurri

This is a great sauce for steaks or any grilled meat.

Makes: 2 ½ cups

1 bunch fresh flat leaf parsley

2 cloves garlic

½ red onion

½ cup olive oil

¼ cup red wine vinegar

2 teaspoons lemon juice

1 teaspoon fresh oregano

Salt and freshly ground black pepper, to taste

1. Using the small processing bowl fitted

with the small universal ‘s’ blade process

parsley, garlic and onion until roughly

chopped.

2. Add remaining ingredients through

the small chute and process until all

ingredients are finely chopped. Season to

taste with salt and pepper.

3.Storeinaclean,coveredcontainerinthe

refrigerator for up to one week.

TIP: This sauce is also great for marinading.

Marinade meat in half of the chimmichurri

then serve with the remaining sauce.

Basil and Cashew Pesto

Spread on a thick piece of bread for a quick snack.

Makes: 2 cups

1 bunch fresh basil

1 bunch fresh flat-leaf parsley

1 clove garlic

1 ½ cups cashew nuts, roasted

1 cup baby spinach

¹⁄

cup olive oil

1 tablespoon lemon juice

Salt and freshly ground black pepper, to taste

1. Using the large processing bowl fitted with

the large universal ‘s’ blade process all

ingredients until roughly chopped. Season

to taste with salt and pepper.

2. Store in a clean, covered container in the

refrigerator for up to one week.

Dips & Sauces

Hummus

Makes: 2 cups

2 400g cans chickpeas, drained, rinsed

1 clove garlic

¹⁄

cup olive oil

1 tablespoon lemon juice

1 tablespoon tahini

¼ cup water

Salt and freshly ground black pepper, to taste

1. Using the small processing bowl fitted

with the small universal ‘s’ blade process

all ingredients, excluding water, until a

smoothpaste.Withmotorrunningslowly

add water until desired consistency. Season

to taste with salt and pepper.

2. Store in a clean, covered container in the

refrigerator for up to one week.

TIP: Add a teaspoon of your favourite ground

spice for a twist.

Satay Sauce

Makes: 2 cups

1 cup peanuts, roasted

½ cup vegetable oil

2 cloves garlic

1 long red chilli, deseeded

½ red onion

1 tablespoon dark soy sauce

2 teaspoons brown sugar

1 teaspoon shrimp paste

¾ cup water

1 tablespoon lemon juice

Salt and freshly ground black pepper, to taste

1. Using the small processing bowl fitted

with the small universal ‘s’ blade process

peanuts, oil, garlic, chilli and onion until a

chunky paste is formed.

2. Cook paste over medium heat for 1-2

minutes or until fragrant. Add, soy ,sugar

and shrimp paste cooking for a further

minute. Add remaining ingredients to

the pan, whisking to combine. Bring to

a simmer and cook for 15-20 minutes or

until slightly thickened. Season to taste

with salt and pepper.

3.Storeinaclean,coveredcontainerinthe

refrigerator for up to one week.

Dips & Sauces continued

Roasted Beetroot Dip

Makes:3cups

3largebeetroot

1 clove garlic

2 tablespoons olive oil

1 tablespoon lemon juice

½ teaspoon ground coriander

½ teaspoon ground cumin

Salt and freshly ground black pepper, to taste

1. Preheat oven to 180°C.

2. Place whole beetroot in the middle of a

square of tinfoil with garlic and half of the

olive oil. Bring edges of tinfoil together to

form a parcel. Place in oven and bake for

30-40minutesoruntilbeetrootaretender.

3.Oncebeetroothavecooled,rubtheskinoff

and cut in half.

4. Place all ingredients into the large

processing bowl fitted with the large

universal ‘s’ blade. Process until smooth.

Season to taste with salt and pepper.

5. Store in a clean, covered container in the

refrigerator for up to one week.

Sweet and Sticky Barbecue Sauce

This sauce is great served on burgers or barbecued

meats.

Makes: 2 ½ cups

¼ cup vegetable oil

1 clove garlic

1 onion

1 red capsicum, deseeded

2 tablespoons dark rum

¼ teaspoon ground allspice

¼ teaspoon ground cloves

1 cup tomato sauce

½ cup water

¹⁄

cup brown sugar

¼ cup American mustard

¼ cup apple cider vinegar

¼ cup molasses

1 teaspoon Tabasco sauce

Salt and freshly ground black pepper, to taste

1. Using the large processing bowl fitted with

the large universal ‘s’ blade process oil,

garlic, onion and capsicum until a fine

paste.

2. Cook paste over medium heat until

softened. Add rum, allspice and cloves,

cooking until fragrant. Add the remaining

ingredients and stir occasionally for 20

minutes or until thickened.

2. Store in a clean, covered container in the

refrigerator for up to one week.

Mayonnaise

Makes: 2 cups

4 egg yolks

1 tablespoon white wine vinegar

2 teaspoons Dijon mustard

2 ¼ cups vegetable oil

Salt and freshly ground black pepper, to taste

1. Using the small processing bowl fitted with

the small universal ‘s’ blade process egg

yolks, vinegar and mustard until combined.

2.Withthemotorrunningslowingaddtheoil

in a slow stream. Season to taste with salt

and pepper.

3.Storeinaclean,coveredcontainerinthe

refrigerator for up to one week.

Variations:

- Garlic Mayonnaise- Preheat oven to 180C.

Wrapaheadofgarlicintinfoil.Placein

ovenandbakefor30-40minutesoruntil

garlic is tender. Squeeze out the garlic

cloves from the skin and add to finished

mayonnaise. Press Auto Pulse.

Season to taste with salt and pepper

- Cheats Tartar Sauce - To the completed

mayonnaise add 4 medium gherkins, ½

small red onion, ¼ cup capers, ¼ cup

fresh flat-leaf parsley and 2 tablespoons

lemon juice. Using the auto pulse button

allow to run one cycle. Season to taste with

salt and pepper.

- Herbed Mayonnaise add - To the completed

mayonnaise add 1 tablespoon lemon juice,

2 teaspoons fresh chives, 2 teaspoons

fresh dill and 2 teaspoons fresh flat leaf

parsley. Press Auto Pulse. Season to taste

with salt and pepper.

Dips & Sauces continued

Asian Coleslaw

Serves: 4-6

2 carrots, peeled

1 red onion

½ Chinese cabbage

½ red cabbage

1 cup bean sprouts

1 tablespoon rice wine vinegar

1 egg yolk

½ cup vegetable oil

2 tablespoons lime juice

2 tablespoons sweet chilli sauce

¼ cup peanuts, roasted

Fresh coriander, to garnish

Salt and freshly ground black pepper, to taste

1. Using the large processing bowl fitted with

the julienne blade julienne carrot. Set

aside.

2. Set the variable slicing blade to 1mm and

slice onion. Set aside.

3.Setthevariableslicingbladeto7mmand

slice the Chinese cabbage through the wide

chute. Reduce the variable slicing blade to

4mm and slice the red cabbage.

4. In a large bowl combine all sliced

vegetables and bean sprouts.

5. Using the small processing bowl fitted with

the small universal ‘s’ blade add vinegar

and egg yolk. Slowly add oil in a thin

stream until a thick dressing has formed.

Add lime juice and sweet chilli sauce.

Pulse to combine. Set aside.

6. Place peanuts in the small processing bowl

fitted with the small universal ‘s’ blade and

press Auto Pulse.

7. Pour dressing over the salad gently tossing

for an even coating. Season to taste with

salt and pepper. Top with coriander and

crushed peanuts.

Shaved Fennel Salad

Serves:3-4

2 small fennel bulbs

2 large zucchinis

¹⁄

cup lemon juice

¹⁄

cup olive oil

¼ cup fresh dill, roughly chopped

1 tablespoon honey

200g baby rocket

½ cup pine nuts, roasted

150g feta cheese, crumbled

Salt and freshly ground black pepper, to taste

1. Using the large processing bowl fitted with

thevariableslicingbladesetto3mm,

process the fennel. Set aside.

2. Using the large bowl fitted the julienne

blade, slice the zucchini into threads. Set

aside.

3.Inasmallbowlcombinedill,lemonjuice,

oil and honey. Season to taste with salt and

pepper.

4. In a large bowl combine remaining

ingredients. Pour over dressing and toss to

combine.

Salads

Smoked Salmon Salad

This salad is great for an afternoon snack!

Serves: 2

1 English cucumber

1 bunch radishes

1 red onion

¼ cup olive oil

2 tablespoons freshly chopped dill

2 tablespoons lemon juice

1 teaspoon honey

250g smoked salmon

Salt and freshly ground black pepper, to taste

1. Using the large processing bowl fitted with

thevariableslicingbladeto3mm,process

the cucumber lengthways to form thin long

slices. Repeat with radishes and red onion.

In a large bowl toss cucumber, radish and

red onion.

2. In a small bowl combine oil, dill, lemon

juice and honey. Season to taste with salt

and pepper.

3.Addsalmon,pouroverdressingandtossto

combine. Serve.

Salads continued

Vegetarian Lasagne

Serves: 8-10

Olive oil spray

2 eggplants

2 large zucchinis

2 medium sweet potatoes, peeled

1 large red onion

1 red capsicum, deseeded

½ cup semi dried tomatoes

¼ cup fresh basil, chopped

800g can crushed tomatoes

50g butter

¼ cup plain flour

3cupsmilk

200g mozzarella cheese grated

50g parmesan cheese grated

4 fresh lasagne sheets

Salt and freshly ground black pepper, to taste

1. Preheat oven to 200°C. Grease 2 baking

trays with oil spray.

2. Using the variable slicing blade to 4mm,

process eggplant lengthways in the large

chute to form thin long slices. Repeat this

process with zucchini, sweet potato and

red onion.

3.Spreadslicedvegetablesoverbakingtrays

and bake for 20-25 minutes or until golden

and tender.

4. Using the large processing bowl fitted with

the universal ‘s’ blade process capsicum,

semi dried tomatoes, basil and crushed

tomatoes until a smooth paste. Season to

taste with salt and pepper.

5. In a medium saucepan melt butter.

Whiskingaddflourtoformapaste.

Slowly add milk, stirring constantly to

prevent lumps forming. Cook until sauce

has thickened. Remove from heat and stir

through mozzarella.

6. In a greased baking dish layer roasted

vegetables, tomato sauce, white sauce and

lasagne sheets. Repeat. Top with a layer of

white sauce and parmesan cheese.

7.Placeinovenandbakefor20-30minutes

or until cheese is melted and lasagne

sheets are cooked.

TIP: This lasagne can be frozen and reheated.

Mains/Sides/Soups

Herb Crusted Chicken

Serves: 4-6

10 slices white bread

1 clove garlic

1 tablespoon fresh chives

1 tablespoon fresh flat leaf parsley

2cm piece lemon rind

8 chicken thigh fillets

2 cups plain flour

4 eggs, lightly beaten

¼ cup vegetable oil

Salt and freshly ground black pepper, to taste

1. Using the large bowl fitted with the

universal ‘s’ blade process bread, garlic,

chives, parsley and lemon until all

ingredients are finely chopped. Season to

taste with salt and pepper.

2. Dip chicken fillets in flour, egg and

breadcrumb mixture. Repeat. Refrigerate

for 10 minutes.

3.Heatoilinalargefrypanovermedium

heat. Add chicken in batches and cook for

4-5 minutes on each side or until golden

brown and cooked. Serve immediately.

TIP: This chicken is great in sandwiches.

The Perfect Beef Patty

Makes: 10 patties

5 slices white bread

1kg rump steak

1 egg

1 onion

2 cloves garlic

2 tablespoons fresh flat- leaf parsley

2 tablespoons tomato sauce

1tablespoonWorcestershiresauce

Salt and freshly ground black pepper, to taste

2 tablespoons oil

1. Using the large bowl fitted with the

universal ‘s’ blade process breadcrumbs

until finely chopped. Set aside.

2. Add meat to the large processing bowl

fitted with the large universal ‘s’ blade

and process until finely chopped. Add

remaining ingredients and pulse until well

combined. Season to taste with salt and

pepper.

3.Formmixtureinto½cuppatties.

Refrigerate for 20 minutes.

4. Heat oil in a large frypan over medium

heat.Cookpattiesfor3-4minutesoneach

side or until golden brown and cooked.

TIP: The raw mixture can be formed into

patties and frozen.

Mains/Sides/Soups continued

Roasted Pumpkin and Sweet Potato Soup

Makes: 8 cups

2 onions

500g carrot, peeled

500g sweet potato, peeled

2 tablespoons vegetable oil

2 cloves garlic

2 teaspoons ground cumin

1 teaspoon ground coriander

5 cups chicken stock

400g can chickpeas, drained, rinsed

1 tablespoon lemon juice

Salt and freshly ground black pepper, to taste

1. Using the large bowl fitted with the

variableslicingbladesetto3mmslice

onion, carrot and potato.

2. Heat oil in a medium pot over medium

heat. Add onion, carrot, potato and

garlic cooking for 10-15 minutes or until

softened.

3.Addspicesandcookfor1-2minutesor

until fragrant. Add stock and chickpeas

andsimmerfor30minutesoruntil

vegetables are tender. Set aside to cool.

4. Using the large bowl fitted with large

universal ‘s’ blade process cooled soup in

batches until smooth. Add lemon. Reheat

soup before serving. Season to taste with

salt and pepper.

Spicy Tomato and Lentil Soup

Makes: 10 cups

1 tablespoon olive oil

2 onions, chopped

2 cloves garlic, chopped

1 long red chilli, chopped

1 teaspoon ground chilli powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

½ teaspoon sweet paprika

6 cups chicken stock

2 ¼ cups red lentils, washed

800g can chopped tomatoes

Salt and freshly ground black pepper, to taste

Fresh coriander and Greek yoghurt, to serve

1. Heat oil in a large pan over medium heat.

Add onion, garlic and chilli, cooking

until tender. Add spices and cook for 1-2

minutes or until fragrant.

2. Add remaining ingredients and bring to

a simmer for 1 hour or until lentils are

cooked. Allow soup to cool.

3.Usingthelargebowlfittedwithuniversal

‘s’ blade process cooled soup in batches

until smooth. Season to taste with salt and

pepper. Garnish with fresh coriander and a

dollop of Greek yoghurt.

Broccoli, Spinach and Blue Cheese Soup

Makes: 8 cups

2 tablespoons olive oil

2 onions, chopped

2 potatoes, peeled, chopped

7 cups chicken stock

2 heads broccoli, chopped

500g baby spinach

150g blue cheese

Salt and freshly ground black pepper, to taste

1. Heat oil in a medium saucepan over

medium heat. Add onions cooking until

tender.

2. Add potato and chicken stock cooking until

potato is tender. Add broccoli and spinach

cooking for a further 2 minutes or until

broccoli is cooked. Allow soup to cool.

3.Usingthelargebowlfittedwiththelarge

universal ‘s’ blade process cooled soup in

batches until smooth. Season to taste with

salt and pepper.

4. Reheat soup and crumble over blue

cheese. Serve.

Caramelized Onion, Olive and Goats Cheese Tart

Makes: 1 tart

1 recipe short crust pastry

1 tablespoon olive oil

4 onions

1 tablespoon balsamic vinegar

2 eggs

½ cup milk

½ cup thickened cream

150g goat’s cheese

Salt and freshly ground black pepper, to taste

1.Preheatovento180C.Greasea23cmtart

tin.

2. Roll pastry out into a 26cm circle and

gently place in tart tin. Cover with baking

paper and fill with uncooked rice. Bake

for 10 minutes. Remove baking paper and

cook for a further 10 minutes or until base

is golden.

3.Usingthelargebowlfittedwiththe

variableslicingbladesetto3mmthickand

slice onions.

4. Heat oil in a medium saucepan over

medium heat. Add onion and vinegar,

cooking for 10-15 minutes or until

caramelized.

5. In a small bowl combine eggs, milk and

cream. Season to taste with salt and

pepper.

6. Spread onion and cheese evenly over the

pastry. Pour over cream mixture.

7. Bake for 20-25 minutes or until cooked.

Serve hot or cold.

Mains/Sides/Soups continued

Easy Pork Dumplings

Makes:30approximately

500g pork loin

1 bunch fresh chives

1 clove garlic

2 tablespoons rice wine vinegar

1 tablespoon corn flour

2 teaspoons dark soy sauce

1 teaspoon sesame oil

1 packet dumpling wrappers

1 tablespoon water

Salt and freshly ground black pepper, to taste

1. Using the large processing bowl fitted with

the large universal ‘s’ blade process pork,

chives, garlic, rice wine, corn flour, soy

sauce and sesame oil until a smooth paste.

2. Place a tablespoon of pork mixture into the

middleofeachdumplingwrapper.Wettwo

sides of the wrapper with the water and

fold in half making sure the dumpling is

sealed tightly. Repeat.

3.Bringapotofwatertotheboil.Linethe

base of a steaming basket with baking

paper. Place dumplings in basket and

cover steaming for 10-15 minutes or until

cooked. Repeat.

TIP: Once the dumplings are steamed, fry

off in a hot frypan for 1-2 minutes or until

golden.

Fish Cakes

Makes: 10

1kg Sebago potatoes, peeled, chopped

600g salmon fillet, skinned, deboned

6 long green onions

2 tablespoons fresh dill

1 ½ teaspoons lemon rind

½ cup plain flour

1 egg

2 cups panko bread crumbs

Salt and freshly ground black pepper, to taste

Vegetableoil,forfrying

1. Place potatoes in a medium pot and cover

with water. Cook for 15-20 minutes or until

cooked. Drain and lightly mash.

2. Using the large processing bowl fitted

with the large universal ‘s’ blade process

salmon, green onions, dill and lemon until

a chunky paste has formed.

3.Combinesalmonmixtureandpotatoes.

Season to taste with salt and pepper.

4. Form salmon mixture into ½ cup patties.

Refrigerate for 10 minutes.

5. Dip salmon cakes into flour, egg then

panko breadcrumbs. Repeat.

6. Heat 1cm of oil in a large frypan over

medium heat. Cook salmon cakes in

batchesfor3-4minutesoneachsideor

until cooked and golden brown. Serve hot

with tartare sauce.

Heading

Chicken Korma with Riata

Serves: 4-6

4 cloves garlic

1 onion

2cm piece ginger, peeled

¾ cup flaked almonds

²⁄

cup water

1 tablespoon ground coriander

1 tablespoon ground cumin

¼ teaspoon chilli powder

¹⁄

cup vegetable oil

8 cardamom pods

4 cloves

2 bay leaves

1 cinnamon stick

1 tablespoon tomato puree

2 teaspoons garam masala

¹⁄

cup double cream

1.5kg chicken thighs, skin removed

Salt and freshly ground black pepper, to taste

Rice, to serve

1. Using the small processing bowl with the

small universal ‘s’ blade process garlic,

onion, ginger, almonds, water, coriander,

cumin and chili powder until a smooth

paste.

2. Heat oil in a large saucepan over medium

heat. Add cardamom, cloves, bay leaves

and cinnamon cooking for 1-2 minutes or

until fragrant. Add spice paste and cook for

a further 1-2 minutes.

3.Stirthoughtomatopuree,garammasala

and cream. Season to taste with salt and

pepper.

4. Add chicken and coat in sauce. Bring to

a simmer and cook for 20-25 minutes

or until chicken is cooked. Serve with

steamed rice.

Mains/Sides/Soups continued

Heading

Mains/Sides/Soups continued

Oven Baked Hot Chips

Serves:3-4

1.5kg coliban potatoes, washed

¼ cup vegetable oil

2 tablespoons chopped fresh rosemary

1 tablespoon sea salt

Salt and freshly ground black pepper, to taste

1. Preheat oven to 180°C. Line a baking tray

with baking paper.

2. Using the large bowl fitted with the

variableslicingbladesetto3mmandslice

potatoes.

3.Tosspotatoeswithoil,rosemaryandsalt.

Spread out over baking tray and bake for

30-40minutes,stirringoccasionally,or

until golden and tender. Serve hot.

Chorizo and Basil Pizza

Makes: 2 pizzas

1 basic pizza dough, rolled into 2 26cm

circles

1 cup tomato sauce

200g mozzarella

2 chorizo sausages

1 bunch fresh basil

¼ cup pine nuts, roasted

1 clove garlic

¼ cup olive oil

Salt and freshly ground black pepper, to taste

Fresh basil leaves, for garnish

1. Preheat oven to 200°C. Line two baking

trays with baking paper. Place pizza bases

on prepared trays.

2. Using the large processing bowl fitted with

the variable slicing blade set to 2mm slice

mozzarella and chorizo.

3.Spreadtomatosauceoverpizzabases.

Top with chorizo and mozzarella. Place in

oven and bake for 15-20 minutes or until

the bases are cooked and the cheese has

melted.

4. Meanwhile in the small bowl fitted with the

small universal ‘s’ blade add the remaining

ingredients and pulse until a chunky paste.

Season to taste with salt and pepper.

5. Dollop pesto over the cooked pizzas and

top with fresh basil leaves.

White Chocolate and Raspberry Cheesecake

Serves: 8-10

200g digestive biscuits

80g butter, melted

500g cream cheese, room temperature

180g white chocolate, melted

1 cup thickened cream

²⁄

cup icing sugar

¼ cup boiling water

2 teaspoons powdered gelatine

½ cup frozen raspberries

100g white chocolate

2 cups frozen raspberries, thawed

1.Linea23cmspringformpanwithbaking

paper.

2. Using the large processing bowl fitted

with the large universal ‘s’ blade process

biscuits and butter until a fine. Press into

the base of the prepared pan.

3.Usingthelargeprocessingbowlfittedwith

the large universal‘s’ blade, process cream

cheese, chocolate, cream and icing sugar

until well combined.

4. Add gelatine to hot water, stir to combine.

Add to the cream cheese mixture and

process.

5. Pour into the prepared pan and dot the top

with the frozen raspberries, pushing some

downintothemixture.Refrigeratefor3

hours or until set.

6. Using large processing bowl fitted with the

shaving blade process chocolate to form

long shards.

7. Remove cheesecake from pan once chilled.

Top with raspberries and white chocolate

shards.

Buttermilk Pancakes

Serves:3-4

1 cup buttermilk

1 cup self raising flour

2 tablespoons caster sugar

½ teaspoon bicarbonate of soda

1 egg, lightly beaten

60g butter, melted

Butter, for cooking

1. Using the large processing bowl with the

universal ‘s’ blade add all ingredients and

process or 1 minute or until a smooth

batter.

2. Heat butter in a large non-stick pan over

medium heat. Add ¼ cup of batter to the

panandcookfor2-3minutesoneachside

or until golden brown and cooked. Repeat.

Serve hot with lemon curd.

Sweets and Desserts

Sweets and Desserts continued

Lemon Curd

Makes:3cups

115g butter, room temperature

1 ½ cups caster sugar

¼ lemon zest

4 eggs

½ cup lemon juice

1. Using the large processing bowl fitted with

the large universal ‘s’ blade process butter,

sugar and lemon zest until combined.

2. Add eggs one at a time making sure to mix

well after each addition, add lemon juice.

Process until combined.

3.Pourmixtureintoamediumpotover

medium heat and stir constantly until

mixture has thickened, 5-10 minutes.

4. Store in a clean, covered container in the

refrigerator for up to one week.

Orange Ricotta Torte

Serves: 8-10

125g blanched almonds

115g butter, room temperature

¾ cup caster sugar

4 eggs, separated

¼ cup plain flour

125g ricotta

1 tablespoon orange zest

50g dark chocolate

1. Preheat oven to 180°C. Grease and line a

20cm spring form cake pan with baking

paper.

2. Place almonds on a baking tray and roast

for 5 minutes or until golden. Allow to

cool.

3.Oncecooledusingthesmallprocessing

bowl fitted with the small universal’s’ blade

process almonds until a fine powder. Set

aside.

4. Using the large processing bowl fitted with

the large universal ‘s’ blade process the

butter and sugar until pale, scraping down

sides if necessary. Add egg yolks, one at a

time, making sure to mix well after each

addition. Sift over flour and gently fold

through ricotta, orange zest and almond

meal.

5. Using an electric mixer whisk egg whites

until stiff peaks form.

6. Gently fold egg whites through ricotta

mixture. Pour into prepared pan and bake

for25-30minutesoruntilcooked.Allowto

cool in pan before turning out onto a wire

rack.

7. Using the large bowl with the fine grating

blade grate the dark chocolate. Sprinkle

over the top of cake just before serving.

Sweets and Desserts continued

Basic Butter Cake

Serves: 8-10

185g butter, room temperature

1 cup caster sugar

½ teaspoon vanilla essence

3eggs

2 cups self-raising flour

¼ cup milk

1. Preheat oven to 180°C. Grease and line a

23cmcakepan.

2. Using the large processing bowl fitted

with the large universal ‘s’ blade, process

butter, sugar and vanilla until well

combined. Scraping down the sides of the

bowl if necessary.

3.Addeggstothemixtureandprocessuntil

combined. Add the flour and milk and

continue to process until just combined.

4. Pour mixture into a prepared cake pan.

Bake for 40-50 minutes or until cooked.

5. Allow to cool in the pan before turning onto

a wire rack.

Moist Date and Walnut Cake

Serves: 8-10

300gdates,deseeded

1 teaspoon bicarbonate soda

1 ½ cups hot water

125g butter, room temperature

²⁄

cup brown sugar

1 teaspoon vanilla essence

2 eggs

2 cups self raising flour

1 cup walnuts, chopped

1. Preheat oven to 180°C. Grease and line a

22cm cake pan with baking paper.

2. Using the small processing bowl fitted with

the small universal ‘s’ blade add dates,

bicarbonate soda and water. Set aside for

10 minutes.

3.Usingthelargeprocessingbowlfittedwith

the large universal ‘s’ blade process the

butter, sugar and vanilla until light and

creamy. Scraping down the sides of the

bowl if necessary.

4. Add eggs, one at a time, making sure to

mix well after each addition.

5. Process date mixture until smooth.

Add to butter mixture with flour and

walnuts. Stir to combine.

6. Pour mixture into prepared pan and bake

for 40-45 minutes or until cooked.

Turn cake out onto wire rack to cool.

Sweets and Desserts continued

Upside down Pineapple Cake

Serves: 8-10

¼ cup brown sugar

125g butter, room temperature

425g can pineapple slices, ¼ cup juice

reserved

¼ cup glace cherries

¾ cup self raising flour

²⁄

cup caster sugar

¼ teaspoon bicarbonate soda

2 eggs

1. Preheat oven to 200°C. Grease and line a

23cmcakepanwithbakingpaper.

2. Sprinkle brown sugar and 25g of the

butter over the base of the pan. Top with

pineapple rings and cherries.

3.Usingthelargeprocessingbowlfitted

with the large universal ‘s’ blade process

the remaining ingredients and reserved

pineapple juice.

4. Pour mixture into the prepared pan and

bakefor30minutesoruntilcooked.

Remove from pan while still warm.

Super Moist Chocolate Cake

Serves: 8-10

200g dark chocolate

175g butter, room temperature

²⁄

cup brown sugar

100g blanched almonds

½ cup cocoa powder

4 eggs

1 cup self raising flour

100g milk chocolate chips

1. Preheat oven to 160°C. Grease and line a

22cm cake pan with baking paper.

2. Using the large processing bowl fitted

with the large universal ‘s’ blade process

dark chocolate, butter, sugar, almonds and

cocoa until smooth.

3.Addeggsoneatatime,makingsuretomix

well after each addition. Add remaining

ingredients and process until smooth.

4. Pour mixture into the prepared pan and

bake for 45-45 minutes or until cooked.

Allow to cool in pan for 10 minutes before

turning out onto a wire rack.

Sweets and Desserts continued

Banana Cake with Cream Cheese Icing

Serves: 8-10

160g butter, melted

1 ½ cups mashed banana

1 cup caster sugar

¾ cup sour cream

½ cup brown sugar

2 eggs

1 ½ cups plain flour

2 teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda

1. Preheat oven to 180°C. Grease and line a

20cm cake pan with baking paper.

2. Using the large processing bowl fitted with

the large universal ‘s’ blade process butter,

banana, sour cream, sugars and eggs until

smooth.

3.Addremainingingredientsandpulseuntil

just combined.

4. Pour into prepared pan and bake for 50-55

minutes or until golden and cooked.

Allow to cool in the pan for 10 minutes

before turning out onto a wire rack.

5. Once the cake has cooled, spread the sides

and top of the cake with cream cheese

icing.

Cream Cheese Icing

Makes:3cups

500g cream cheese, room temperature

100g butter, room temperature

2 teaspoons vanilla essence

1 ½ cups icing sugar

1. Using the large processing bowl fitted with

the large universal ‘s’ blade process cream

cheese, butter and vanilla. Gradually add

the icing sugar. Process until smooth.

2. This icing can be refrigerated in a clean

airtight container for up to one week.

Sweets and Desserts continued

Fudge Balls

This is a great recipe for the kids to get involved.

Makes:30approximately

180g butter, melted

¾ cup brown sugar

500g malt biscuits

½ cup milk

¹⁄

cup cocoa powder

1 teaspoon vanilla essence

Cocoa, to serve

1. In a small saucepan over medium heat

melt butter and sugar. Stir constantly until

sugar has dissolved. Set aside.

2. Using the large bowl fitted with the large

universal ‘s’ blade, process biscuits until a

fine crumb.

3.Placeallingredientsinalargebowland

stir to combine.

4. Form mixture into 1 tablespoon sized

balls. Dust with extra cocoa if desired.

Refrigerate for 2 hours before serving.

TIP: For adults add a tablespoon of your

favourite liquor.

Dark Chocolate Pistachio Hedgehog Slice

220g packet chocolate cookies

80g butter, melted

100g dark chocolate, melted

¹⁄

cup cocoa powder

¹⁄

cup shredded coconut

1 tablespoon golden syrup

1 egg

²⁄

cup pistachio kernels

Chocolate Topping:

200g dark chocolate

50g butter

1. Grease 17cm x 27cm pan and line with

baking paper.

2. Using the large processing bowl fitted

with the large universal ‘s’ blade process

cookies, butter, chocolate, cocoa, coconut,

golden syrup and egg. Add pistachios and

pulse until pistachios are roughly chopped.

3.Pressmixtureintopreparedpanand

refrigerate for 1 hour.

4. For the topping: in a small pot over

medium heat, melt chocolate and butter.

5. Pour over slice and refrigerate until firm.

Cut into squares.

Sweets and Desserts continued

Chocolate Chip Cookies

Makes: 24

125g butter, room temperature

½ cup brown sugar

½ cup caster sugar

½ teaspoon vanilla essence

1 egg

1¾ cups self-raising flour

1 cup milk chocolate chips

½ cup white chocolate chips

¼ teaspoon salt

1. Preheat oven to 180°C and grease oven

trays.

2. Using the large processing bowl fitted with

the large universal ‘s’ blade process butter,

sugars and vanilla until well combined.

Scraping down sides of the bowl if

necessary.

3.Addeggtothemixtureandcontinueto

process until mixed. Add flour, chocolate

chips and salt processing until just

combined.

4.Withatablespoon,formmixtureintosmall

balls and place onto tray, allowing room for

spreading.

5. Bake for 15 minutes or until cooked.

Allow to cool on trays.

Lime and Mint Granita

Makes: 4-6

4 lemons

¼ cup fresh mint leaves

4 cups water

¼ cup caster sugar

Fresh mint, to serve.

1. Peel lemons and remove any excess pith.

2. Using the large processing bowl fitted with

the large universal ‘s’ blade process the

lemon and mint until smooth. Allow to sit

for 10 minutes.

3.Strainthelemonmixtureandheatina

small saucepan with water and sugar.

Stir until sugar has dissolved.

4. Pour the mixture into a baking dish.

Freeze for 1 hour, remove mixture and

scrape with two forks to break up the ice.

Repeatthisprocessevery2–3hoursuntil

ice shards have formed.

Serve in glasses with a sprig of fresh mint.

Notes

The Sunbeam

10 Year Motor

Guarantee

Sunbeam has built its reputation

on manufacturing quality electrical

appliances. Our Cafe Series

Food

Processor is

constructed from the

highest quality materials. So much so, we

guarantee our Food Processor motor for

ten (10) years against faulty materials

or manufacture. This guarantee is just

another expression of our conﬁdence in

the way we make appliances at Sunbeam.

In order to be eligible for this guarantee,

you must retain your receipt as proof of

purchase.

Your Cafe Series

Food Processor is

covered for the ﬁrst year against faulty

material or manufacture by the Sunbeam

12 Month Replacement Guarantee. Should

you experience any difﬁculties with your

appliance within this 12 Month period,

please phone our customer service line for

advice on 1300 881 861 in Australia, or

0800 786 232 in New Zealand.

The Sunbeam (10) ten year motor guarantee

begins from date of purchase and extends

for nine years beyond the 12 Month

Replacement Guarantee. It covers only

the motor, guaranteeing it against faulty

materials or manufacture. It does not cover

damage caused by accident, misuse or

being used in a manner not in accordance

with the Instruction Book. Similarly, this

motor guarantee does not cover freight or

any other costs incurred in making a claim.

If a fault should develop with the motor

after the period covered by the 12 Month

Replacement Guarantee, please call

Sunbeam Customer Service on the number

listed below or send a written claim to

Sunbeam at the address listed below.

On receipt of your claim, Sunbeam will

advise you on how to obtain a replacement

motor if your motor is defective.

Alternatively, you can return the Cafe

Series

Food Processor to any of Sunbeam’s

authorised service centres, together with

your receipt. The service centre will examine

the motor and if it is faulty or defective, the

motor will be replaced free of charge.

For a complete list of Sunbeam’s authorised

service centres visit our website or call:

Sunbeam Corporation Ltd.

Australia

www.sunbeam.com.au

1300881861

Units 5 & 6, 13 Lord Street

Botany NSW 2019 Australia

Sunbeam Corporation Ltd.

New Zealand

www.sunbeam.co.nz

0800786232

26 Vestey Drive, Mt Wellington

Auckland, New Zealand

The beneﬁts given to you by this guarantee

are in addition to your other rights and

remedies under any laws which relate to

the appliance.

Our goods come with guarantees that

cannot be excluded under the Australian

Consumer Law and under the New Zealand

Consumer Guarantees Act. In Australia you

are entitled to a replacement or refund for

a major failure and for compensation for

any other reasonably foreseeable loss or

damage. You are also entitled to have the

goods repaired or replaced if the goods fail

to be of acceptable quality and the failure

does not amount to a major failure.

IMPORTANT NOTE

Sunbeam agrees to replace the motor in

the event of the motor developing a fault or

defect, within the four years after the

12 Month Replacement Guarantee.

As your Cafe Series

Food Processor needs

to be assessed at a Sunbeam authorised

service centre, it will not be accepted

through retail stores.

If using the Cafe Series

Food Processor

for commercial use this motor guarantee

is limited to 12 months from the date of

purchase.

12 Month Replacement Guarantee

In the unlikely event that this appliance develops any malfunction

within 12 months of purchase (3 months commercial use) due

to faulty materials or manufacture, we will replace it for you free

of charge.

Should you experience any difficulties with

your appliance, please phone our customer

servicelineforadviceon1300881861in

Australia,or0800786232inNewZealand.

Alternatively, you can send a written claim

to Sunbeam at the address listed below.

On receipt of your claim, Sunbeam will

seek to resolve your difficulties or, if the

appliance is defective, advise you on how

to obtain a replacement or refund.

Your Sunbeam 12 Month Replacement

Guarantee naturally does not cover misuse

or negligent handling and normal wear and

tear.

Similarly your 12 Month Replacement

Guarantee does not cover freight or any other

costs incurred in making a claim. Please

retain your receipt as proof of purchase.

The benefits given to you by this guarantee

are in addition to your other rights and

remedies under any laws which relate to the

appliance.

Our goods come with guarantees that cannot

be excluded under the Australian Consumer

LawandundertheNewZealandConsumer

Guarantees Act.

In Australia you are entitled to a

replacement or refund for a major failure and

for compensation for any other reasonably

foreseeable loss or damage. You are also

entitled to have the goods repaired or

replaced if the goods fail to be of acceptable

quality and the failure does not amount to

a major failure.

Should your appliance require repair or

service after the guarantee period, contact

your nearest Sunbeam service centre.

For a complete list of Sunbeam’s authorised

service centres visit our website or call:

Australia

www.sunbeam.com.au

1300881861

Units5&6,13LordStreet

BotanyNSW2019Australia

New Zealand

www.sunbeam.co.nz

0800786232

26VesteyDrive,MtWellington

Auckland,NewZealand

is a registered trademark.

Need help with your appliance?

Contact our customer service team or visit

our website for information and tips on

getting the most from your appliance.

In Australia

Visit www.sunbeam.com.au

Or call 1300 881 861

In New Zealand

Visit www.sunbeam.co.nz

Or call 0800 786 232

‘Cafe Series’ is a registered 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.

Sunbeam Corporation Limited 2011.

ABN 45 000 006 771

Units 5 & 6, 13 Lord Street

Botany NSW 2019 Australia

Unit 3, Building D

26 Vestey Drive

Mt Wellington Auckland

New Zealand

Sunbeam Corporation is a division of GUD Holdings Ltd.

9/12

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Sunbeam LC9000 Cafe Series Food Processor Manual

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