Sunbeam Food Processor LC7600 User Manual

Oskar Professional  
Direct drive food processor  
Instruction Booklet  
LC7600  
Please read these instructions carefully  
and retain for future reference.  
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Sunbeam’s Safety Precautions  
• 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.  
Sunbeam are 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.  
• For safety reasons and to avoid maintenance  
by unskilled persons, some appliances are  
‘sealed’ using tamperproof screws. Such  
appliances should always be returned to the  
nearest Sunbeam Appointed Service Centre  
for adjustment or repair if required.  
• Do not operate any electrical appliance with  
a damaged cord or after the appliance has  
been dropped or damaged in any manner. If  
damage is suspected, return the appliance  
to the nearest Sunbeam Appointed Service  
Centre for examination, repair or adjustment.  
• For additional protection, Sunbeam  
recommend the use of a residual current  
device (RCD) with a tripping current not  
exceeding 30mA in the electrical circuit  
supplying power to your appliances.  
• Close supervision is necessary when your  
appliance is being used near children or  
infirm persons.  
• Do not immerse the appliance in water or  
any other liquid unless recommended.  
• Never leave an appliance unattended while  
in use.  
• Young children should be supervised to  
ensure that they do not play with the  
appliance.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
4
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Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM FOOD PROCESSOR.  
• Avoid contacting moving parts at all times.  
• Place the processor bowl onto the base of  
the processor before fitting any attachments.  
• Always use extreme care when handling  
processing blades and cutting discs. These  
are extremely sharp and may cause injury if  
handled incorrectly. Always store processing  
blades and cutting discs in their respective  
covers or processing containers.  
• 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.  
• Unplug from power outlet when not in use,  
before putting on or taking off attachments,  
and before cleaning.  
• Always remove the blade before emptying  
the processor bowl of its contents.  
• Do not put hot liquids into the food  
processor bowl or blender. Warm liquids  
only.  
• Do not operate for more than 4 minutes at a  
time when processing heavy loads. None of  
the recipes in this manual are considered a  
heavy load.  
Important instructions – retain for  
future use.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
5
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Features of Your Sunbeam  
OskarProfessional  
Processing cover  
The processing cover activates the automatic  
safety system. The Oskar™ Professional will not  
operate unless the cover is correctly positioned  
on the processing bowl and locked into place.  
900 watt induction motor  
The base houses a powerful 900 watt motor,  
which provides great processing results every  
time. Ideal for high load applications during  
processing. It provides greater starting strength  
and maintains a constant speed throughout.  
Its reliable, long life and quiet performance is  
backed by a 5 year guarantee.  
On / off button  
For easy use the large ON / OFF button starts  
and stops the operation of the food processor.  
Pulse  
The control panel includes a Pulse feature for  
optimum cutting precision during processing.  
Storage drawer  
Unique drawer design enables attachments to be  
stored conveniently within the appliance when  
not in use.  
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Food pusher  
Guides food evenly down the feed tube and  
can also be used to close the chute while  
processing to prevent food from escaping  
through the feed tube.  
Feed tube  
The feed tube is used to guide ingredients  
down into the selected blades and allows you  
to add ingredients during other processing  
tasks.  
Spindle  
Drives all the food processing attachments.  
The spindle must be in place to operate the  
food processor.  
Processing bowl  
The water proof processing bowl achieves a  
large 2 litre working capacity due to the water  
seal around the base of the drive shaft and the  
lip of the lid.  
Cord storage facility  
For added convenience the unused cord length  
can easily be pushed into the base of the  
processor for storage.  
Non-slip feet  
Keeps the food processor secure on the bench  
top during use.  
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Attachments for your Sunbeam  
Oskar Professional  
1. Processing blade  
3. Reversible shredding disc - fine and coarse  
Stainless steel smooth edged processing blade  
is designed for cutting, kneading, whisking and  
emulsifying.  
Ideal control, the reversible stainless steel  
shredding blades allow for the choice of fine  
or coarse results.  
4. Reversible grating and shaving disc  
2. Variable slicing blade  
Unique to processing is the shaving blade.  
It does lovely thin flakes, great for parmesan  
and sweet potato crisps. The other side will  
achieve finely grated results, ideal for hard  
cheeses and chocolate.  
The variable stainless steel slicing blade  
allows foods to be sliced to a variety of  
thicknesses, from 0mm - 7mm.  
5. Spatula  
The spatula is ideal for assisting with all food  
processing tasks.  
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Using your Sunbeam Oskar  
Professional  
Before using your Oskar™ Professional  
3.Rotate the handle clockwise to lock, as  
indicated by the graphics on the left side  
of the motorbase, see figure 2.  
• Wash the processing bowl, 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.  
Fig 2  
4.Position the lid onto the processing bowl  
.
You will notice a solid grey arrow 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 arrow ▲  
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.  
Fig 1  
Fig 3  
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Using your Sunbeam Oskar™ Professional continued  
Important: If the processing bowl and cover  
are not correctly assembled, the Oskar™  
Professional will not function.  
3.After you have completed processing, press  
the On/Off button to stop processing.  
Note: For maximum control when using your  
food processor, before turning on your food  
processor load the feed tube. Always use the  
food pusher for more evenly processed foods  
and never use your fingers.  
Using your Oskar™ Professional  
1.Plug the power cord into a 230-240V AC  
power outlet and turn the power ‘ON’.  
2.Using the On/Off button on the control  
panel, press once to start processing.  
The Pulse function remains on as long as the  
Pulse button is pressed down.  
Further ingredients can also be added whilst  
processing by pouring through the feed tube  
once the food pusher has been removed.  
Important: The Oskar™ Professional 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.  
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Fitting/using the tools on your  
Oskar Professional  
Note: All attachments must be firmly  
attached to the spindle. Always adjust the  
attachments until you are sure that they are  
correctly fitted.  
Warning: Use caution, as blades are sharp.  
Always handle the processing blade by its  
central plastic section.  
4.Place food into the processing bowl.  
5.Fit the processing cover to the processing  
bowl, see figure 3 and place the food  
pusher in the feed tube.  
6.Plug the power cord into a 230-240V AC  
power outlet and turn the power ‘ON’.  
Placing the spindle  
1.Fit the spindle onto the drive shaft,  
see figure 4.  
7.Start processing using the On/Off or Pulse  
buttons.  
8.When processing is complete, remove the  
spindle and blade from the processing bowl  
before removing the processed food.  
Fig 4  
Processing Blade  
1.Fit the processor bowl and spindle as  
detailed previously in figures 1, 2 & 4.  
2.Remove the processing blade from the  
storage drawer.  
3.Fit the processing blade over the spindle  
and press firmly into place, see figure 5.  
Fig 5  
11  
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Fitting/using the tools on your Oskar™ Professional continued  
Reversible grating, shaving and shredding  
blades  
1.Fit the processor 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 or  
Shaving.  
Variable slicing blades  
1.Fit the processor 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.  
3.Fit the disc over the spindle and press  
firmly into place, see figure 6.  
Warning: Use caution as the blades are sharp.  
Fig 7  
Fig 6  
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.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 On/Off button.  
5.Plug the power cord into a 230-240V AC  
power outlet and turn the power ‘ON’.  
6.Start processing using the On/Off button.  
6.When processing is complete, remove the  
disc and spindle from the processing bowl  
before removing the processed food.  
7.When processing is complete, remove the  
disc and spindle from the processing bowl  
before removing the processed food.  
12  
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Storingyour Sunbeam Oskar  
Professional  
The Sunbeam Oskar™ Professional was  
designed so that all attachments can be  
stored within the unit itself, see figure 8.  
3.Place one of the 'Reversible discs' in  
storage darwer as indicated in figure 10.  
Fig 10  
4.Lie spatula on top of 'Reversible Disc' in  
the storage drawer as indicated in  
figure 11.  
Fig 8  
Fig 11  
Storage drawer  
The 'Processing blade', 'Reversible  
Shredding' disc, 'Reversible Grating and  
Shaving' disc and 'Spatula' are all stored in  
the storage drawer.  
5.Place the remaining 'Reversible disc' in  
storage drawer as indicated in figure 12.  
1.Slide out the storage drawer at the base of  
the food processor.  
2.Place the 'Processing blade' in the storage  
drawer as indicated in figure 9.  
Fig 12  
6.Close storage drawer, see figure 13.  
Fig 9  
Fig 13  
13  
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Storing your Sunbeam Oskar™ Professional continued  
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.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  
14  
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Handyhints for Processing  
Chopping  
When slicing, shredding and grating  
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.  
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.  
More consistent processing results are  
achieved if the container is not overloaded.  
Mincing  
Note: Never use fingers to push food down  
the feed tube. Always use the food pusher.  
Pre-cut meat into cubes approximately 2cm  
square.  
For best results when slicing.  
Vegetables  
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.  
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.  
Preparing longer slices  
Pack food items horizontally in the feed tube,  
see figure 16.  
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.  
Fig 16  
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.  
15  
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Handy hints for Processing continued  
Preparing shorter slices  
For best results when shredding and grating  
Pack the food items vertically in the feed tube,  
see figure 17.  
Remember that softer foods such as cheese  
(cheddar, mozzarella or swiss) should be well  
chilled before processing. Harder foods such  
as parmesan or Romano cheese should be at  
room temperature before processing.  
Note: When grating parmesan cheese do not  
apply a lot of pressure to the food pusher.  
Disassembly  
When processing is completed, remove the  
cover from the processing bowl first and  
then remove the processing bowl with the  
processing blade still in place.  
To remove the processing bowl firstly  
unlock the processing cover by rotating it  
in a clockwise direction until the cover is  
unlocked.  
Note: Always wait for the processing blade to  
stop moving completely before removing the  
cover.  
Fig 17  
Warning: Use extreme caution, as blades are  
sharp. Always handle the chopping blade by  
its central plastic section.  
16  
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Careand cleaning  
When you have finished processing, unplug  
the Oskar™ Professional 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 Oskar™ Professional  
before cleaning.  
Dishwasher Use  
All plastic components deteriorate through  
the prolonged use of a dishwasher for  
cleaning.  
However all parts of your Oskar™  
Professional are tolerant to dishwasher use,  
excluding the processor body.  
If using the dishwasher place parts only on  
the top rack of your dishwasher.  
17  
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Recipes  
Guacamole  
Baba Ghanoush  
2 ripe avocados, peeled, seeds removed  
1 clove garlic  
2 large eggplants  
3 cloves garlic  
1 tablespoon lemon juice  
dash Tabasco sauce  
2 tablespoons tahini  
¼ cup lemon juice  
1 jalapeno chili, sliced (optional)  
¼ cup fresh coriander leaves  
1 small red onion, quartered  
1 tomato, quartered  
¼ teaspoon sweet paprika  
sea salt and freshly ground black pepper  
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. Then drain for 10 minutes.  
1.Using the processing bowl fitted with the  
processing blade, process the avocado,  
garlic, juice, Tabasco, chili and coriander  
leaves for 10 seconds. Add onion and  
tomato and process until just chopped.  
2.Using the processing bowl fitted with the  
processing blade, process all ingredients  
until smooth.  
2.Transfer mixture to a bowl and refrigerate  
for 1 hour before serving.  
3.Transfer mixture into a bowl and refrigerate  
for 1-2 hours before serving.  
Serve with corn chips and salsa.  
Herbed Mushroom Pate  
Hummus  
300g mushrooms  
420g can chickpeas, rinsed and drained  
¼ cup tahini paste  
¼ cup lemon juice  
¼ cup water  
1 onion, quartered  
50g butter or margarine  
200g cream cheese, cubed  
1 tablespoon freshly chopped chives  
salt and freshly ground black pepper to taste  
¼ cup olive oil  
1 clove garlic, crushed  
½ teaspoon ground cumin  
½ teaspoon salt  
1.Using the processing bowl fitted with  
the variable slicing blade, feed the  
mushrooms into the feed tube a few at a  
time and using the food pusher slice the  
mushrooms, remove.  
1.Using the processing bowl fitted with the  
processing blade, process all ingredients  
until smooth.  
2.Using the processing bowl fitted with the  
processing blade, process onions until just  
chopped.  
2.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.  
18  
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Recipes continued  
3.Heat butter in a frying pan over a medium  
heat. Cook onion and mushrooms until  
soft, cool.  
Whole Egg Mayonnaise  
2 eggs  
2 tablespoons lemon juice  
1 tablespoon Dijon mustard  
pinch sea salt  
4.Using the processing bowl fitted with  
the processing blade, place mushroom  
mixture into processor bowl with remaining  
ingredients and process until smooth.  
2 cups vegetable or light olive oil  
5.Pour into serving bowl and refrigerate for at  
least 2 hours before serving.  
1.Using the processing bowl fitted with  
the processing blade, place eggs, juice,  
mustard and salt in the processing  
bowl and process for 5 seconds or until  
combined.  
Serve with Melba toasts.  
Sweet Potato Crisps  
These yummy treats are great for eating alone  
at a barbecue or serving on top of grilled fish  
with a creamy mayonnaise.  
2.With the motor still running remove the  
food pusher and start to pour in the oil  
in a slow, thin stream until the mixture is  
creamy and all the oil has been added.  
1 large sweet potato  
oil for deep frying  
3.Store in the refrigerator in an airtight  
container for 2 weeks.  
sea salt and freshly ground black pepper  
1.Peel the sweet potato and cut into large  
pieces just small enough to fit into the  
feed shoot. The smaller the sweet potato is  
cut, the shorter the shavings with be.  
Variations  
• Add crushed garlic to mayonnaise to make  
garlic mayonnaise.  
• Add finely chopped gerkins, capers and  
parsley to mayonnaise to make a tartare  
sauce.  
2.Using the processing bowl fitted with the  
shaving disk, slice the sweet potato using  
the food pusher.  
3.Place the sweet potato shavings onto  
absorbent paper and gently press out any  
excess liquid.  
4.Heat oil in a deep fryer or wok and cook  
the sweet potato in batches until crisp (this  
will not take very long).  
5.Remove from oil quickly and drain on  
absorbent paper. Season with salt and  
pepper.  
19  
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Recipes continued  
Roast Pumpkin Soup  
1.5kg pumpkin  
Serves 4  
Potato and Leek Soup  
Serves 4  
3 medium leeks, whites only  
1 tablespoon olive oil  
2 tablespoons olive oil  
Sea salt & freshly ground black pepper  
20g butter  
2 small rashers bacon, chopped  
1 kg potatoes, peeled and chopped roughly  
2 litres chicken or vegetable stock  
Freshly ground black pepper  
1 onion, chopped  
1 litre chicken stock  
cup cream or sour cream to serve  
(optional)  
½ cup grated Parmesan  
¹/  
³
1.Using the processing bowl fitted with the  
variable slicing blade, position the leeks in  
the feed tube. Using the food pusher, slice  
the leeks thinly.  
1.Preheat oven to 200 °C.  
2.Remove skin and seeds from pumpkin and  
cut into even sized chunks.  
2.Heat oil in a large saucepan, add bacon  
and cook, stirring occasionally, until crisp.  
Remove from pan.  
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.  
3.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.  
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.  
4.Remove from heat; cool.  
5.Using the processing bowl fitted with the  
processing blade, place half the mixture  
into the bowl and puree until smooth.  
Repeat with remaining soup.  
5.Using the processing bowl fitted with the  
processing blade, place half the mixture  
into the bowl and puree until smooth.  
Return pureed soup to saucepan.  
6.Return pureed soup to saucepan.  
6.Add cooked bacon to soup and reheat until  
soup is hot. Season to taste with freshly  
ground pepper.  
7.Reheat until soup is hot. Serve with cream  
and extra ground pepper if desired.  
7.Serve soup topped with parmesan cheese.  
20  
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Recipes continued  
Mexican style Tomato Soup  
2 onions, quartered  
Serves 6  
Lamb Meatballs  
3 cloves garlic, peeled  
2 cloves garlic, peeled  
1 tablespoon olive oil  
2 teaspoons cumin powder  
1 teaspoon chili powder  
3 x 400g can chopped tomatoes  
500ml water  
2 tablespoons finely grated lemon rind  
¼ cup mixed fresh herbs  
¼ cup lemon juice  
sea salt flakes and black pepper to taste  
1kg lamb meat roughly cut into large pieces  
(no bones)  
1.Using the processing bowl fitted with the  
processing blade, process the garlic, lemon  
rind, herbs, lemon juice, sea salt flakes  
and black pepper for 5-10 seconds.  
1 teaspoon brown sugar  
1 tablespoon vinegar  
2 x 400g cans red kidney beans, rinsed,  
drained  
2.Add the lamb meat to the mixture in the  
processing bowl and process for 30-40  
seconds or until you have a fine mince.  
Sour cream and flour tortillas to serve  
1.Using the processing bowl fitted with the  
processing blade, process onions and garlic  
until just chopped.  
3.Remove the processing blade and with wet  
hands roll the mince mixture into small  
balls.  
2.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 chili powder and cook, stirring  
until the spices become fragrant. Add  
the tomatoes and water; simmer for 20  
minutes then remove from heat.  
4.Place meatballs onto a tray lined with  
baking paper and cover with plastic wrap.  
Allow meatballs to rest in the fridge,  
preferably overnight or for at least 30  
minutes before use.  
5.Pan fry the meatballs in batches and serve  
with a mint yogurt sauce.  
3.Stir through the sugar, vinegar and beans  
and allow to cool.  
Mint Yogurt Sauce  
Freshly chopped mint with a good quality  
plain yogurt.  
4.Using the processing bowl fitted with the  
processing blade, process the soup in two  
batches until smooth.  
5.Return soup to saucepan to heat through,  
serve with sour cream and warm flour  
tortillas.  
21  
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Recipes continued  
Thai Fish Cakes  
Quiche Lorraine  
Serves 6-8  
500g firm white fish fillets (ie. Ling,  
Gemfish, Redfish)  
180g tasty cheese  
1 small onion, chopped finely  
1/3 cup packaged breadcrumbs  
1 teaspoon fish sauce  
2 tablespoons mild red curry paste  
50g green beans, chopped finely  
Oil for deep frying  
6 bacon rashers, rind removed, roughly  
chopped  
4 eggs  
Sweet chilli dipping sauce  
Coriander leaves  
1 cup milk  
½ cup cream  
½ cup self raising flour  
pepper to taste  
Sea salt flakes  
2 limes, cut into wedges  
1.Using the processing bowl fitted with the  
processing blade, process the fish, fish  
sauce and paste for 15-20 seconds or until  
the consistency is a smooth paste.  
1.Using the processing bowl fitted with the  
thick grating disc position the cheese in the  
feed tube. Using the food pusher, grate the  
cheese.  
Note: Be careful not to over process the  
2.Using the processing bowl fitted with the  
seafood as this is will toughen the fish cakes.  
processing blade, chop the onion.  
2.Remove the processing blade.  
3.Pre heat oven to 180°c. Lightly spray  
a quiche dish with vegetable oil spray.  
Coat the inside of the dish with the bread  
crumbs.  
3.Transfer mixture to a bowl and stir through  
beans.  
4.Using a spoon and a wet hand, roll the  
mixture into small balls and place onto a  
cold plate.  
4.Cook bacon in a frying pan until tender,  
remove from pan and drain on absorbent  
paper, cool.  
5.Once the fish cakes are prepared you will  
need to deep-fry them immediately. Once  
they are golden in colour, this should take  
approximately 20-30 seconds, remove the  
fish cakes and drain them on paper towel.  
5.In a large bowl combine the bacon, cheese  
and onion.  
6.Using the cleaned processing bowl fitted  
with the processing blade, combine the  
remaining ingredients in the processing  
bowl. Process until mixture is combined  
and smooth.  
6.Serve immediately with sweet chilli dipping  
sauce, coriander leaves, sea salt flakes and  
lime wedges.  
7.Place the bacon mixture into the prepared  
quiche dish and pour the egg mixture over  
the top.  
8.Bake in oven for about 50 minutes or  
until cooked. Stand for 10 minutes before  
cutting.  
22  
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Recipes continued  
Zucchini tossed in Angel Hair Pasta  
2 small green zucchini  
Serves 4  
Pesto  
Serves 4  
125g fresh basil leaves  
3 cloves garlic  
2 small yellow zucchini  
3 cloves garlic, crushed  
2 teaspoons lemon juice  
sea salt  
½ cup (125ml) extra virgin olive oil  
1 large onion, chopped  
freshly ground black pepper  
1 cup extra virgin olive oil  
½ pine nuts, roasted  
60g pecorino or parmesan, grated  
500g angel hair pasta  
1 ½ tablespoons chopped fresh thyme  
¼ cup (60ml) freshly squeezed lemon juice  
sea salt and freshly ground black pepper  
shaved parmesan, to serve  
1.Using the processing bowl fitted with the  
processing blade, place the basil, garlic,  
juice, salt, pepper and oil in the processing  
bowl. Pulse 3-4 times.  
1.Using the processing bowl fitted with  
variable slicing disk, slice the zucchini to  
about a 4mm thickness.  
2.Push down any ingredients that may have  
come up the sides of the bowl and add  
the nuts and cheese. Process for a further  
20 seconds or until a desired texture is  
achieved.  
2.Place the zucchini slices into a bowl with  
the crushed garlic and a little of the olive  
oil, stir through and leave for 30 minutes.  
3.Remove the variable slicing blade and  
insert the processing blade, add onions  
and roughly chop.  
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.  
Store remaining pesto in an airtight jar in the  
refrigerator with a little extra oil on top to  
prevent browning. Discard after 5 days.  
4.Meanwhile have a large pot of salted  
boiling water ready for the spaghetti. It  
is best to cook the spaghetti so that it is  
ready when the zucchini is just cooked.  
Cook the pasta until just tender.  
5.Heat remaining oil in a large deep sided  
frying pan and cook onions until they are  
translucent. Add the zucchini rounds and  
thyme and cook, stirring, until the zucchini  
just starts to soften. Add the hot drained  
pasta, lemon juice and salt and pepper to  
taste. Stir through to combine.  
Tip: Use the shaving blade disk to make  
shaved parmesan to serve with this recipe.  
23  
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Basic White Loaf  
Wholemeal Bread  
15g compressed yeast  
1 tablespoon sugar  
¼ cup warm water  
½ cup warm milk  
15g compressed yeast  
2 teaspoons sugar  
1¼ cups warm water  
30g butter or margarine, melted  
1 cup plain flour  
60g butter or margarine, melted  
1 ¾ cups plain flour  
1 teaspoon salt  
¾ cups wholemeal flour  
1 teaspoon salt  
1.Cream yeast and sugar together in a  
small bowl. Add water, milk and butter or  
margarine and allow to stand in a warm  
place until mixture begins to froth.  
1.Cream yeast and sugar together in a small  
bowl. Add water and butter or margarine  
and allow to stand in a warm place until  
mixture begins to froth.  
2.Using the processing bowl fitted with the  
processing blade, combine the flour and  
salt.  
2.Using the processing bowl fitted with the  
processing blade, process the two flours  
and salt, until combined (approximately 5  
seconds).  
3.Add yeast mixture (prepared in step 1) and  
process until dough is formed.  
3.Add yeast mixture (prepared in step 1) and  
process until dough is formed.  
4.Turn dough out onto a lightly floured  
surface and knead gently.  
Note: Be careful not to process for longer  
4.Turn dough out onto a lightly floured  
surface and knead gently.  
than 20 seconds.  
Note: Be careful not to process for longer  
than 20 seconds.  
5.Remove processing blade. Place dough into  
a greased bowl, cover and allow to rise in a  
warm place until doubled in size. This will  
take approximately 40-45 minutes.  
5.Remove processing blade. Place dough into  
a greased bowl, cover and allow to rise in a  
warm place until doubled in size. This will  
take approximately 40-45 minutes.  
6.Turn dough out of bowl, punch down, fold  
sides to centre of dough and shape into a  
loaf. Place into a greased 20cm x 10cm x  
5cm bread tin. Cover and allow to rise in a  
warm place until doubled in size. Preheat  
oven to 200 °C.  
6.Turn dough out of bowl, punch down, fold  
sides to centre of dough and shape into a  
loaf. Place into a greased 20cm x 10cm x  
5cm bread tin. Cover and allow to rise in a  
warm place until doubled in size. Preheat  
oven to 200 °C.  
7.Bake for approximately 30 minutes. A  
baked loaf should sound hollow when  
tapped with the knuckles.  
7.Bake for approximately 30 minutes. A  
baked loaf should sound hollow when  
tapped with the knuckles.  
24  
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Recipes continued  
Pizza Dough  
Carrot Cake  
30g compressed yeast  
1 teaspoon sugar  
80ml lukewarm milk  
2 cups plain flour  
1 ¾ teaspoon salt  
1 egg  
3 medium carrots, peeled  
1 cup caster sugar  
½ cup (125ml) vegetable oil  
2 eggs  
1 teaspoon baking powder  
1 teaspoon baking soda  
1 teaspoon cinnamon  
1 teaspoon salt  
60g butter or margarine, melted  
1.Cream yeast and sugar together in a small  
bowl. Add milk and allow to stand in a  
warm place until mixture begins to froth.  
1 ½ cups plain flour  
2.Using the processing bowl fitted with  
processing blade, process flour, salt, egg  
and butter or margarine until combined  
(approximately 5-10 seconds).  
1.Preheat oven to 190 °C and grease and  
line a 23cm cake tin.  
2.Using the processing bowl fitted with the  
coarse shredding disc, position carrots in  
the feed chute. Using the food pusher,  
grate the carrots.  
3.Add yeast mixture to processing bowl  
and process until mixture forms a dough  
(approximately 10-15 seconds).  
3.Once the carrots are grated, remove the  
coarse shredding disk and transfer the  
grated carrots to a bowl.  
4.Remove processing blade. Place dough  
onto a floured surface and knead lightly  
until smooth.  
4.Using the processing bowl fitted with  
the processing blade, process the carrots,  
sugar, oil, eggs, baking powder, baking  
soda, cinnamon and salt until well mixed,  
approximately 30 seconds.  
5.Place dough into a greased bowl, cover and  
allow to rise in a warm place until doubled  
in size.  
6.Turn dough out of bowl and knead lightly.  
Divide dough in half and shape each piece  
into a ball. Roll out dough to fit 25cm  
pizza trays.  
5.Add the flour and process until  
all ingredients are well combined,  
approximately 15 seconds.  
For a thin pizza crust: Spread prepared pizza  
dough with tomato sauce and assorted  
toppings.  
6.Remove the processing blade and pour  
mixture into the prepared cake tin. Place  
the cake tin into the oven and bake for 30-  
35 minutes, or until cooked when tested  
with a wooden skewer.  
For a thick pizza crust: Allow prepared dough  
to rise on pizza tray until doubled in height.  
Spread with assorted toppings.  
7.Bake at 230 °C for 20-30 minutes until  
bubbly and golden.  
7.Allow the cake to cool for 5 minutes then  
remove from cake tin. In the meantime  
prepare the Cream Cheese frosting omitting  
the passionfruit, see over page for recipe.  
Note: This pizza can be prepared and frozen,  
unbaked. Place pizza in a preheated oven at  
230 °C allowing an additional 10 minutes  
baking time.  
25  
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Recipes continued  
Banana Cake with Cream Cheese Frosting  
2 ¼ cups self raising flour  
½ teaspoon salt  
Cream Cheese Frosting  
250g softened cream cheese  
¼ cup butter  
1 teaspoon cinnamon  
1 teaspoon vanilla  
½ teaspoon nutmeg  
3 cups icing sugar mixture  
¼ cup passionfruit pulp  
2 eggs  
180g butter, room temperature, chopped  
½ cup buttermilk  
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.  
1 ½ cups raw sugar  
1 teaspoon white vinegar  
1 teaspoon vanilla essence  
1 ½ cups very ripe mashed banana  
Baked Lemon Cheesecake  
250g plain biscuit crumbs  
2 teaspoons nutmeg  
125g butter, melted  
250ml thickened cream  
3 eggs  
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.Using the processing bowl fitted with the  
processing blade, combine the eggs, butter,  
milk, sugar, vinegar, essence and banana  
ingredients into processor bowl.  
½ cup caster sugar  
2 teaspoon grated lemon rind  
2 tablespoons lemon juice  
4.Pulse until combined (mixture will separate  
at this stage but will come back together  
when mixed with dry ingredients).  
500g cream cheese, room temperature,  
cubed  
1.Using the processing bowl fitted with  
the processing blade process the biscuits  
using pulse button until crumbled. Add  
the nutmeg and melted butter and process  
until combined. Scrape sides if necessary.  
Press crumb mixture into the base and  
sides of a greased 20cm springform pan.  
Place on a baking tray and refrigerate for  
30 minutes.  
5.Pour the banana mixture into the dry  
ingredients and mix with a wooden spoon  
until combined.  
6.Pour mixture into prepared tin and bake  
for about 40 minutes or until cooked when  
tested with a skewer.  
7.Allow cake to cool in pan for 5 minutes  
before transferring to a wire rack to cool.  
2.Using the cleaned processing bowl fitted  
with the processing blade, place cream,  
eggs, sugar, rind and juice in processor  
bowl. With the motor still running remove  
the food pusher and drop cubes of cream  
26  
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Recipes continued  
cheese while processing until mixture is  
smooth. Pour filling into crust and bake in  
oven at 160° for approximately 50 minutes  
or until firm. Cool in oven with door ajar.  
Refrigerate for several hours before serving.  
Chocolate Icing  
40g butter  
2 tablespoons cocoa  
1/4 cup milk  
2 cups icing sugar  
Chocolate Cake  
Using the processing bowl fitted with the  
processing blade, process all ingredients until  
well combined.  
1 ½ cups self-raising flour  
½ cup cocoa  
1 ½ cups caster sugar  
pinch of salt  
Basic Buttercake  
185g butter or margarine, at room  
temperature  
150g butter or margarine, at room  
temperature  
1 cup caster sugar  
½ teaspoon vanilla  
3 eggs  
2 eggs  
1 cup milk  
1.Preheat oven to 180 °C, grease and line a  
23cm cake tin.  
2 cups self-raising flour  
¼ cup milk  
2.Using the processing bowl fitted with the  
processing blade, process self-raising flour,  
cocoa, sugar and salt until well combined.  
1.Preheat oven to 180°C, grease and line a  
23cm cake tin.  
3.Add butter or margarine and eggs to  
mixture and continue to process.  
2.Using the processing bowl fitted with  
the processing blade, process butter or  
margarine, sugar and vanilla until well  
combined.  
4.Remove the food pusher and add milk  
through the feed tube and process for 5-10  
seconds.  
3.Add eggs to the mixture and process until  
combined.  
5.Remove the processing bowl cover and  
scrape the sides of the bowl. Replace the  
cover and continue to process until well  
combined.  
4.Add the flour and milk and continue to  
process until just combined. Do not over  
process.  
6.Remove the processing blade and pour  
mixture into a prepared cake tin. Place  
cake tin into the oven and bake for 35-40  
minutes or until cooked, when tested with  
a wooden skewer.  
5.Remove the processing blade and spoon  
mixture into a prepared cake tin. Place  
cake tin into the oven and bake for 40-50  
minutes or until cooked, when tested with  
a wooden skewer.  
7.Allow the cake to cool for 5 minutes then  
remove from baking pan. In the meantime  
prepare the chocolate icing (see over).  
Once the cake is completely cooled, ice  
with the chocolate icing.  
6.Allow the cake to cool slightly and remove  
from baking pan.  
27  
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Recipes continued  
Ganache  
lid on and allow the mixture to stand for 5  
minutes.  
300g rich, dark chocolate  
200ml cream  
3.Add oil and sugar and pulse 3 times.  
4.Add remaining ingredients and pulse  
mixture until just combined. Scrape down  
sides of bowl if necessary. Do not over  
process.  
1.Using the processing bowl fitted with the  
processing blade, process the chocolate  
until roughly chopped.  
2.Remove the processing blade and place  
chocolate into a clean, dry, heatproof glass  
bowl.  
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.  
3.Heat the cream in a small saucepan and  
bring to the boil.  
4.Pour the cream into the glass bowl over  
the chocolate and stir until the mixture is  
smooth and glossy.  
6.Serve pudding with butterscotch sauce. To  
make sauce, heat all ingredients in a small  
saucepan over a low heat until combined.  
5.Allow mixture to almost set in refrigerator.  
Then spread over cake with a spatula and  
place in fridge to finish setting.  
Lemon Lime Tart  
Sweet Shortcrust pastry  
Sticky Date Pudding  
1 ¼ cups plain flour  
200g coarsely chopped dried dates  
1 teaspoon bicarbonate soda  
1 ¼ cups boiling water  
60ml olive oil  
cup icing sugar mixture  
¹/  
³
¼ cup almond meal  
125g butter  
1 egg yolk  
1 cup firmly packed brown sugar  
1 cup self raising flour  
¼ teaspoon mixed spice  
2 eggs  
1-2 teaspoons cold water  
Lemon lime Filling  
1 tablespoon grated lemon rind  
cup (80ml) fresh lemon juice  
¹/  
³
Butterscotch sauce  
¼ cup (60ml) fresh lime juice  
5 eggs  
160g butter  
2
/
3
cup firmly packed brown sugar  
1 cup (220g) caster sugar  
200ml thickened cream  
1 cup (250ml) thickened cream  
1.Preheat oven to 180°c. Grease and line a  
20cm cake pan with baking paper.  
1.Using the processing bowl fitted with the  
processing blade, process flour, icing sugar,  
almonds and butter until well combined;  
add egg yolk and water; process until  
mixture forms a ball.  
2.Using the processing bowl fitted with the  
processing blade, place dates, soda and  
water into the food processor. Place the  
28  
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2.Knead pastry until smooth then shape into  
a disk. Wrap pastry in plastic wrap and  
refrigerate for 30 minutes.  
6.Remove the food pusher and gradually pour  
in the melted chocolate mixture through  
the feed tube. Continue to process for 20  
seconds.  
3.Grease a 24cm round loose-based flan tin.  
Roll pastry, between two sheets of baking  
paper, large enough to line tin. Lift pastry  
into tin and press into sides; trim edges.  
Cover and refrigerate for 40 minutes.  
7.Pour the mixture into a glass bowl.  
8.Clean the processing bowl and processing  
blade.  
9.Using the processing bowl fitted with the  
processing blade, process the egg whites  
until soft and fluffy.  
4.Preheat oven to 200°c. Place tin on oven  
tray; line tin with baking paper then fill  
with dried beans. Bake for 10 minutes  
then remove beans and paper and cook  
in oven for a further 10 minutes or until  
pastry is lightly browned; remove from oven  
and reduce heat to 160°c.  
10. Add a pinch of salt and the remaining  
quantity of sugar and continue to process  
for a further 10 seconds.  
11. Gently fold the egg whites with the  
chocolate mixture (fold mixture as little  
as possible).  
5.Carefully pour into pastry case and bake for  
about 35 minutes or until set. Cool in tin  
before serving.  
12. Pour mixture into serving bowls and place  
in the fridge to chill for at least 2 hours  
before serving.  
Chocolate Mousse  
200g plain cooking chocolate  
30g butter, cubed, at room temperature  
4 eggs  
Honey Pikelets  
3 large eggs  
¼ cup honey  
40g sugar  
1 cup milk  
1 tablespoon fresh cream  
1 ½ cups self raising flour  
pinch salt  
1.Break chocolate into pieces and place in a  
bowl.  
1.Using the processing bowl fitted with  
the processing blade, add all ingredients  
into the processor bowl and pulse until  
combined. Scrape down sides of processor  
and pulse again until smooth.  
2.Melt the chocolate by placing the bowl over  
a saucepan of simmering water.  
3.Add 2 tablespoons of water and the cubed  
butter to the chocolate and stir to obtain a  
smooth texture.  
2.Pour mixture into a jug and refrigerate for  
30 minutes.  
4.Using the processing bowl fitted with the  
processing blade ,process 2 egg yolks and  
half the quantity of sugar for 30 seconds.  
3.Place tablespoon amounts of mixture into  
a lightly greased frying pan until golden on  
each side.  
5.Add the cream and continue to process for  
a further 15 seconds.  
4.Serve with butter.  
29  
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Recipes continued  
Crepes with apple and sultana filling  
Serves  
4-6  
Peanut Butter Biscuits  
½ cup unsalted peanuts  
1 teaspoon grated lemon rind  
1 teaspoon oil  
Crepes  
3 eggs  
1 tablespoon vegetable oil  
125g butter or margarine, at room  
temperature  
1
cups milk  
¹/  
³
1 tablespoon lemon juice  
/ cup sugar  
¾ cup plain flour  
Filling  
¹
¹
³
/ cup brown sugar  
3 Granny Smith apples  
1 ½ teaspoons cinnamon  
1 ½ tablespoons brown sugar  
¾ cup water  
³
1½ cups plain flour  
1 teaspoon bicarbonate soda  
1.Preheat oven to 180°C, grease 2 oven  
trays.  
¼ cup sultanas  
2.Using the processing bowl fitted with the  
processing blade, process the peanuts, oil  
and the lemon rind and process until finely  
ground, approximately 5-10 seconds.  
1.Using the processing bowl fitted with the  
processing blade, place crepe ingredients  
into the processor bowl and process until  
combined. Strain into a jug and stand for  
15 minutes.  
3.Add the butter or margarine, lemon juice  
and sugars to the mixture and continue to  
process for a further 10 seconds.  
2.Peel and core the apples and cut into  
quarters.  
4.Add the flour and bicarbonate of soda to  
the mixture and process until evenly mixed,  
approximately 5-10 seconds.  
3.Using the cleaned processing bowl fitted  
with the variable slicing disc, position the  
apple quarters in the feed tube. Using the  
food pusher, slice the apples thickly.  
5.Remove the processing blade. Take the  
mixture and roll into small balls. Place  
the balls on prepared oven trays and press  
down on each with a fork. Place trays into  
the oven and bake for 15-18 minutes.  
Allow the biscuits to cool on the trays.  
4.Place all the filling ingredients into a  
saucepan and cook until the apples are  
soft. Keep warm.  
5.Heat an electric skillet or crepe pan. Pour  
about 3 tablespoons of batter into the pan.  
Tilt the pan to spread the mixture evenly.  
Cook over a low heat on both sides until  
golden. Repeat with remaining mixture.  
6.Serve crepes filled with apple mixture and  
cream or ice cream.  
30  
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Recipes continued  
Chocolate Chip Cookies  
125g butter or margarine, at room  
temperature  
Fruit and Nut Slice  
Base  
¾ cup plain flour  
½ cup self-raising flour  
90g butter or margarine, at room temperature  
1 tablespoon sugar  
1 egg  
½ cup brown sugar, lightly packed  
½ cup caster sugar  
½ teaspoon vanilla  
1 egg  
1¾ cups self-raising flour  
¼ teaspoon salt  
1 tablespoon milk  
/ cup apricot jam  
¹
1 cup chocolate chips  
³
Topping  
1.Preheat oven to 180°C and grease oven  
trays.  
2.Using the processing bowl fitted with  
the processing blade, process butter or  
margarine, sugars and vanilla until well  
combined.  
100g dried apricots  
1 egg  
/ cup sugar  
¹
¹
³
/ cup coconut  
³
1 cup unsalted peanuts  
3.Remove the processing bowl cover and  
scrape the sides of the bowl.  
1.Preheat oven 190°C, grease and line base  
and two sides of a lamington pan.  
4.Replace the cover. Add the egg to the  
mixture and continue to process for 5  
seconds. Once again remove the processing  
bowl cover and scrape the sides of the  
bowl.  
5.Add flour and salt and process until  
combined.  
6.Add the chocolate chips and continue to  
process until the mixture is just combined.  
7.Remove the processing blade. With a  
tablespoon, spoon mixture into small balls  
and place onto the oven tray, allowing room  
for spreading.  
8.Place trays into the oven and bake for 15  
minutes or until cooked. Allow to cool on  
trays.  
2.Using the processing bowl fitted with the  
processing blade, process flours and butter  
or margarine until combined.  
3.Add sugar, egg and milk and process until  
combined.  
4.Remove the processing blade. Spread  
mixture, pressing it into the prepared tin.  
Spread the apricot jam evenly over the  
base.  
5.Using the processing bowl fitted with the  
processing blade, process the dried apricots  
until roughly chopped.  
6.Add the remaining ingredients and process  
until combined and peanuts are roughly  
chopped.  
7.Remove the processing blade. Spread  
mixture evenly over the base and place  
pan into the oven. Bake for approximately  
25-30 minutes or until topping is firm to  
touch. Allow to cool in tin before cutting  
into squares.  
31  
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Recipes continued  
Scones  
Vanilla Bean Ice Cream  
Makes about  
1 litre  
3 cups self-raising flour  
¼ teaspoon salt  
60g butter cubed  
1¾ cups buttermilk  
1.Preheat oven to 220 °C and grease a 19cm  
cake tin.  
1 cup (250ml) milk  
2 cups (500ml) thickened cream  
1 vanilla bean, seeds scraped  
5 egg yolks  
110g caster sugar  
2.Using the processing bowl fitted with the  
processing blade, process flour, salt and  
butter until combined.  
1.Heat milk, cream, vanilla bean and seeds  
in a saucepan until almost boiling.  
3.Remove the food pusher and pour  
buttermilk through the feed tube and  
continue to process until just combined.  
4.Remove processing blade and turn mixture  
out onto a floured surface. Knead lightly  
and press out to approximately 2cm  
thickness. Cut with a floured scone cutter  
and place onto the prepared oven tray.  
5.Glaze tops with milk and place tray into  
the oven. Bake for 10-12 minutes or until  
cooked.  
2.In a large bowl whisk yolks and sugar until  
well combined.  
3.Whisk hot milk mixture into yolk mixture  
until well combined.  
4.Return mixture to cleaned saucepan and  
cook over a low heat without boiling until  
the mixture has thickened and coats the  
back of a wooden spoon; remove vanilla  
bean. Cool to room temperature.  
5.Place mixture into a lamington pan, cover  
and freeze until almost set.  
6.Remove mixture from freezer and spoon  
into the processing bowl fitted with the  
processing blade. Process mixture until  
smooth.  
7.Pour mixture into a loaf pan, cover and  
freeze until firm.  
32  
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Recipes continued  
Fresh Pineapple and Mint Sorbet  
Makes  
Quick Mango Sorbet  
Makes  
approx. 1 litre  
approx. 1 litre  
You will need 1 pineapple for this recipe.  
1 cup (250ml) water  
1 cup (250ml) water  
1 cup (220g) caster sugar  
1 cup (220g) caster sugar  
600g frozen mango cheeks, roughly chopped  
1 ½ tablespoons lime juice, cold  
2 ½ cups freshly juiced pineapple juice  
1 tablespoon finely shredded mint  
1. Heat the water and sugar in a small  
saucepan over a low heat until the sugar  
has dissolved. Bring mixture to the boil  
and cook for 1 minute. Remove from heat  
and refrigerate until cold.  
1.Heat the water and sugar in a small  
saucepan over a low heat until the sugar  
has dissolved. Bring mixture to the boil  
and cook for 1 minute. Remove from heat  
and allow to cool at room temperature  
before refrigerating for a few hours or until  
cold.  
2. Using the processing bowl fitted with the  
processing blade, process all ingredients  
until smooth.  
2.Combine the sugar syrup, pineapple juice  
and shredded mint and stir to combine.  
3. Spoon mixture into a loaf pan, cover and  
freeze for about 1 hour or until firm.  
3.Pour mixture into a lamington pan, cover  
and freeze until almost set.  
4.Remove mixture from freezer and spoon  
into the processing bowl fitted with the  
processing blade, and process mixture until  
smooth.  
5.Pour mixture into a loaf pan, cover and  
freeze until firm.  
33  
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‘Sunbeam’, is a registered trademark of Sunbeam Corporation.  
‘Oskar’, 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 Sunbeam  
appliance, visit www.sunbeam.com.au or contact the Sunbeam  
Consumer Service Line.  
Australia 1800 025 059  
New Zealand 0800 786 232.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Consumer Hotline  
Australia  
1800 025 059  
New Zealand  
0800 786 232  
is a registered Trademark of Sunbeam  
Corporation Limited. ACN 000 006 771.  
© Sunbeam Corporation Limited 2004.  
Download from Www.Somanuals.com. All Manuals Search And Download.  

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