Sunbeam Food Processor FC8600 User Manual

MultiChopper Plus

1.5L Chopper and Blender

Instruction Booklet

FC8600

Please read these instructions carefully

and retain for future reference.

Contents

Sunbeam’s Safety Precautions

Features of your MultiChopper Plus

Using your MultiChopper Plus

Chopping Guide

Care and Cleaning

Recipes

Important instructions – retain for

future use.

Sunbeam’s Safety Precautions

SAFETY PRECAUTIONS FOR YOUR

SUNBEAM MULTICHOPPER PLUS, CHOPPER

AND BLENDER.

• Do not remove the motor housing from the jug

while the blades are still in motion.

• Do not use the appliance continuously for more

than 7.5 seconds at a time.

• Always operate on a flat surface.

• Do not operate the appliance without the cover • Use extreme care when handling blades as

in place.

they are extremely sharp.

• Do not blend hot ingredients.

Sunbeam are very safety conscious when

• Do not place an appliance on or near a hot

gas flame, electric element or in a heated

oven. Do not place on top of any other

appliance.

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.

• Do not immerse in water.

• 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.

• Turn the power off and remove the plug

when the appliance is not in use and

before cleaning.

• 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 use your appliance with an extension

cord unless this cord has been checked

and tested by a qualified technician or

service person.

• Always use your appliance from a power

outlet of the voltage (A.C. only) marked

on the appliance.

• Close supervision is necessary when your

appliance is being used near children or

infirm persons.

• Young children should be supervised to ensure

that they do not play with the appliance.

• Do not operate any electrical appliance with a

damaged cord or after the appliance has been

dropped or damaged in any manner. If damage

is suspected, return the appliance to the

nearest Sunbeam Appointed Service Centre

for examination, repair or adjustment.

• For additional protection, Sunbeam

recommend the use of a residual current

device (RCD) with a tripping current not

exceeding 30mA in the electrical circuit

supplying power to your appliances.

• Do not immerse the appliance in water

or any other liquid unless recommended.

• Do not use an appliance for any purpose

other than its intended use.

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.

Features of your MultiChopper Plus

Power button

Pressing the power button causes the quad-

blades or whisk to commence processing.

Motor unit

Powerful 400W motor ensures chopping and

blending tasks are handled with ease.

Quad-blade

Long life stainless steel chopping blades,

effortlessly chop a variety of foods including

meats, cheeses, fruit, vegetables and nuts.

These blades are detachable and the lower

blades may be used independently or in

conjunction with the upper blades, depending

on the chopping task.

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Non-slip pad

Keeps the jug secure on the bench

during use.

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Anti-spill cover

Sits over the blade and jug to prevent

spilling. Also prevents food particles and

liquids coming in contact with the motor

housing.

Glass jug

Large 1.75 Litre glass jug has a 1.5 Litre

useful capacity for liquids and a convenient

pouring lip.

Shaft

Keeps the quad-blade and whisk attachment

securely in position during use.

Whisk

Ideal for whipping egg whites and cream.

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Using your MultiChopper Plus

Wash the glass jug, quad-blades, anti-spill

cover and whisk in warm soapy water. Rinse

well and dry thoroughly.

NOTE: Whether the upper blade is used will

depend on the chopping task.

4.Place the food items to be chopped inside

the glass jug. Large portions should be

cut into small pieces before chopping,

approximately 3cm cubes.

Using the Quad-Blade Attachment

1.Place the non-slip pad on a flat level

surface and position the glass jug on

top of it.

NOTE: Do not operate the appliance without

the non-slip pad.

NOTE: Do not operate the appliance when the

jug is empty.

5.Place the anti-spill cover inside the rim

of the glass bowl, aligning the ridges in

the rim with the indents in the cover. The

cover should click securely inside the rim

when correctly positioned. See Figure 3.

2.Place the lower blade over the shaft in the

centre of the glass jug. See Figure 1.

NOTE: Do not operate the appliance if the

cover is not fitted securely inside the rim of

the glass jug.

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Figure 3

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Figure 1

6.Place the motor housing on top of the

anti-spill cover. The motor housing will fit

securely if correctly positioned. See

Figure 4.

3.Position the upper blade on top of the

lower blade. See Figure 2.

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Figure 4

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Figure 2

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Using your MultiChopper Plus continued

7.Plug the power cord into a 230-240 volt

power outlet and turn the power on.

3.Pour liquid to be whipped/aerated into the

glass jug.

8.Hold down the motor housing with one

hand and press down on the power

button with the other hand to activate the

chopper. Use short pulses until the right

consistency is achieved.

NOTE: If the ingredients stick to the sides of

the jug during chopping, scrape down the

sides of the jug with a spatula, then continue

chopping.

IMPORTANT: Do not hold the power button

down to process continuously for more than

7.5 seconds at any one time. When pulsing,

the recommended pulse duration is 2

NOTE: Do not operate the appliance when the

jug is empty.

4.Place the anti-spill cover inside the rim

of the glass bowl, aligning the ridges in

the rim with the indents in the cover. The

cover should click securely inside the rim

when correctly positioned. See Figure 3

NOTE: Do not operate the appliance if the

cover is not fitted securely inside the rim of

the glass jug.

5.Place the motor housing on top of the

anti-spill cover. The motor housing will fit

securely if correctly positioned.

See Figure 4.

seconds on and 2 seconds or longer off.

9.When you have finished chopping, turn

the power off at the power outlet. Remove

the motor housing and cover from the jug.

Carefully remove the quad-blades.

6.Plug the power cord into a 230-240 volt

power outlet and turn the power on.

7.Hold down the motor housing with one

hand and press down on the power button

with the other hand to activate the whisk.

Use short pulses until the right consistency

is achieved.

NOTE: Scrape down the sides of the bowl with

a spatula during the mixing if necessary.

IMPORTANT: Do not hold the power button

down to process continuously for more than

7.5 seconds at any one time. When pulsing,

the recommended pulse duration is 2

Using the Whisk Attachment

1.Place the non-slip pad on a flat surface

and position the glass jug on top of it.

2.Place the whisk attachment over the shaft

in the centre of the glass jug. See Figure 5.

seconds on and 2 seconds or longer off.

8.When you have finished whisking, turn the

power off at the power outlet. Remove the

motor housing and cover from the jug.

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Figure 5

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Chopping Guide

The table below provides a guide to chopping times for a variety of foods. Sunbeam

recommend you use short bursts or pulses to avoid over-processing.

Ingredient

Onions

Maximum Quantity

400g

Chopping Time Blade type

5-10 pulses

6 pulses

Quad

Lower

Quad

Whisk

Quad

Whisk

Garlic

400g

Tomatoes - for chopped

Tomatoes - for puree

Herbs

500g

10 pulses

100g

5-10 pulses

15 pulses

Soup

750g

Raw Meat

Cheese

400g

200g

10-15 pulses

5-10 pulses

2 x 7 seconds

10 pulses

Nuts

250g

Fruits - soft

Thickened Cream

Baby Food

Ice Cubes

Chocolate

Mayonnaise

300g

300ml

400g

8-10 small

200g

3 x 7 seconds

15 x 7 seconds

450g

Note 1: Chopping times may vary according to the result you want to achieve. It is important to

remember not to process for longer than 7.5 seconds at any one time.

Note 2: Recommended pulse duration is 2 seconds on and 2 seconds or longer off.

Care and Cleaning

• Always turn the power off and remove the

plug from power outlet after use and before

cleaning.

• Glass jug, quad-blades, whisk, anti-spill

cover and non-slip mat may be placed on

the top shelf of the dishwasher.

• Wipe the motor housing with a damp cloth.

• The centre spindle of the chopping blades

may become stained over time, particularly

if chopping coloured foods such as carrots.

This discolouration is quite normal and will

not affect the performance of your chopper.

To reduce staining, clean the spindle with

a paper towel moistened with vegetable oil.

IMPORTANT: Use caution when handling

blades as they are extremely sharp.

Recipes

Potato and Leek Soup

Serves 4

Mexican style Tomato Soup

1 tablespoon olive oil

2 onions, chopped

Serves 6

1 tablespoon olive oil

2 small rashers bacon, chopped

3 medium leeks, sliced thinly

2 cloves garlic, crushed

2 teaspoons cumin powder

1 teaspoon chilli powder

3 x 400g can chopped tomatoes

500ml water

1 kg potatoes, peeled and chopped roughly

2 litres chicken or vegetable stock

Freshly ground black pepper

½ cup grated Parmesan

1.Heat oil in a large saucepan; add bacon

and cook, stirring occasionally, until crisp.

Remove from pan.

1 teaspoon brown sugar

1 tablespoon vinegar

2 x 400g cans red kidney beans, rinsed,

drained

2.Add leeks to same pan and cook, stirring,

for about 5 minutes or until leeks are

tender. Add potatoes and stock and bring

to the boil; reduce heat and simmer,

uncovered, for about 40 minutes.

Sour cream and flour tortillas to serve

1.Heat oil in a large saucepan, add onions

and garlic and cook on a medium heat

until onions start to soften; add the cumin

and chilli powder and cook, stirring,

until the spices become fragrant. Add

the tomatoes, and water; simmer for 20

minutes. Remove from heat.

3.Remove from heat; cool.

4.Place quad-blades into glass jug as

directed on page 4. Place one third of the

soup mixture into the glass jug and process

for 5 seconds at a time until smooth.

Repeat with other one third of the mixture.

Pour back in with remainder of soup.

2.Stir through the sugar, vinegar and beans;

allow to cool.

3.Place quad-blades into glass jug as

directed on page 4. Blend the soup in

three batches for 5 seconds at a time until

smooth.

5.Add cooked bacon to soup and reheat until

soup is hot. Season to taste with freshly

ground pepper.

6.Serve soup topped with parmesan cheese.

4.Return soup to saucepan to heat through;

serve with sour cream and warm flour

tortillas.

Recipes continued

Roast Pumpkin Soup

1.5 kg pumpkin

Serves 4

Hummus

420g can chickpeas, rinsed, and drained

2 tablespoons tahini

¼ cup lemon juice

¼ cup water

2 tablespoons olive oil

Sea salt & freshly ground black pepper

20g butter

1 onion, chopped

¼ cup olive oil

1 litre chicken stock

1 clove garlic, crushed

½ teaspoon ground cumin

½ teaspoon salt

cup cream or sour cream to serve

(optional)

1.Preheat oven to 200°c.

1.Place quad-blades into glass jug as

directed on page 4.

2.Remove skin and seeds from pumpkin and

cut into even sized chunks.

2.Combine ingredients in glass jug.

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.Pulse for 5 seconds at a time until smooth.

4.Transfer mixture into a bowl and refrigerate

for 1-2 hours before serving.

Serving suggestion: 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.

4.In a large saucepan heat remaining oil and

butter. Add onion and cook until tender.

Add the pumpkin and stock and bring to

the boil. Reduce heat; simmer, uncovered,

for 10 minutes. Cool before blending.

5.Place quad-blades into glass jug as

directed on page 4. Blend the soup in

three batches for 5 seconds at a time until

smooth.

6.Reheat until soup is hot. Serve with cream

and extra ground pepper if desired.

Recipes continued

Guacamole

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.

2 ripe avocados, peeled, seeds removed

1 clove garlic

1 tablespoon lemon juice

dash Tabasco sauce

1 jalepeno chilli, sliced

¼ cup fresh coriander leaves

1 tomato, chopped

Tip: To keep pesto sauce for a few days in the

refrigerator simply place pesto into a clean

container and pour enough olive oil over

top to cover, this will stop the pesto from

discolouring. Cover with lid or plastic wrap.

1.Place quad-blades into glass jug as

directed on page 4.

2.Place all ingredients except tomato in

the glass jug. Pulse all ingredients until

roughly smooth.

Whole Egg Mayonnaise

Makes about

1 ½ cups

1 egg

3.Transfer mixture to a bowl and stir through

tomato.

1 tablespoon lemon juice

2 teaspoons Dijon mustard

pinch sea salt

4.Refrigerate for 1 hour before serving.

Serve with corn chips and salsa

1 cup vegetable oil or olive oil

Pesto

Serves 4

1.Place the whisk into the glass jug as

directed on page 5.

125g fresh basil leaves

3 cloves garlic

2.Place the egg, juice, mustard and salt in

the glass jug. Pulse until combined.

2 teaspoons lemon juice

sea salt

3.Add oil, a tablespoon at a time and press

the power button for no more than 7

seconds at a time. Repeat with remaining

oil until a thick creamy mayonnaise is

achieved.

freshly ground black pepper

1 cup extra virgin olive oil

½ cup pine nuts, roasted

60g pecorino or parmesan, grated

4.Keeps in the refrigerator for 1 week.

1.Place quad-blades into glass jug as

directed on page 4.

2.Place the basil, garlic, juice, salt, pepper

and oil in the glass jug. Pulse 4-5 times.

3.Push down any ingredients that may have

come up the sides of the jug and add

the nuts and cheese. Pulse until desired

texture is achieved.

Recipes continued

Blue Cheese Dip

Makes about

1 cup

Red Wine Vinaigrette

2 tablespoons red wine vinegar

½ cup extra virgin olive oil

2 teaspoons caster sugar

2 teaspoons Dijon mustard

1½ teaspoons sea salt

150g creamy blue cheese

300g sour cream

2 green onions, roughly chopped

2 tablespoons milk

freshly ground black pepper

1.Place the whisk into the glass jug as

directed on page 5.

1.Place quad-blades into glass jug as

directed on page 4.

2.Place all ingredients into glass jug. Pulse

ingredients until well combined.

2.Place all ingredients into the glass jug.

Pulse until smooth.

3.Store in an airtight container in the

refrigerator.

3.Chill for 1 hour before serving.

Serve with crackers and carrot sticks.

Cooks Tip: This recipe is great with grilled

vegetables or a salad.

Herbed Mushroom Pate

Makes about

1 ½ cups

50g butter or margarine

1 onion, roughly chopped

300g mushrooms, sliced

200g cream cheese, cubed

1 tablespoon freshly chopped chives

salt and freshly ground black pepper to taste

1.Heat butter in a frying pan over a medium

heat. Cook onion and mushrooms until

soft; cool.

2.Place quad-blades into glass jug as

directed on page 4. Add mushroom mixture

into glass jug with remaining ingredients.

Pulse until smooth.

3.Pour into serving bowl and refrigerate for at

least 2 hours before serving.

4.Serve with Melba toasts.

Recipes continued

Quiche Lorraine

Serves 6-8

Cabbage Salad with Nuts

cup packaged breadcrumbs

½ medium (1.1kg) white cabbage, shredded

½ cup caster sugar

6 bacon rashers, rind removed, roughly

chopped

2 tablespoons soy sauce

1 small onion, chopped finely

1 ½ cups grated tasty cheese

4 eggs

cup (80ml) rice vinegar (or malt vinegar)

cup (160ml) olive oil

½ cup sesame seeds, toasted

1 cup milk

½ cup sliced almonds, toasted

½ cup sunflower seeds, toasted

½ cup thinly sliced green onions

1.Place cabbage into a large mixing bowl.

½ cup cream

½ cup self raising flour

pepper to taste

1.Preheat oven to 180°c. Lightly spray a

quiche dish with vegetable oil spray. Coat

the inside of the dish with the bread

crumbs.

2.Heat the sugar, soy sauce and vinegar over

a low heat until the sugar has dissolved;

cool.

3.Using the whisk attachment pulse

the vinegar mixture and oil until well

combined.

2.Cook bacon in a frying pan until tender,

remove from pan and drain on absorbent

paper; cool.

4.Toss the dressing with the cabbage, nuts

and green onions just before serving.

3.In a large bowl combine the bacon, onion

and cheese.

Banana Cake with Cream Cheese Frosting

2¼ cups self raising flour

½ teaspoon salt

4.Place quad-blades into glass jug as

directed on page 4. Combine the remaining

ingredients in the glass jug. Pulse until

smooth.

1 teaspoon cinnamon

5.Place the bacon mixture into the prepared

quiche dish and pour the egg mixture over

the top.

½ teaspoon nutmeg

2 eggs

180g butter, room temperature, chopped

½ cup buttermilk

6.Bake in oven for about 50 minutes or

until cooked. Stand for 10 minutes before

cutting.

1½ cups raw sugar

1 teaspoon white vinegar

1 teaspoon vanilla essence

1½ cups very ripe mashed banana

Recipes continued

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

20cm baba pan.

Crepes with Apple and Sultana Filling

Serves

4-6

Crepes

2.Sift flour, salt, cinnamon and nutmeg into

a large bowl.

3 eggs

3.Place quad-blades into glass jug as

directed on page 4. Combine the eggs,

buttermilk, sugar, vinegar, essence, and

bananas ingredients into glass jug.

1 tablespoon vegetable oil

1¹/3 cups milk

¾ cup plain flour

4.Pulse until smooth. (Mixture will separate

at this stage but will come back together

when mixed with dry ingredients).

Filling

3 Granny Smith apples, peeled, cored and

sliced

5.Pour the banana mixture into the dry

ingredients and mix with a wooden spoon

or whisk until combined.

1½ teaspoons cinnamon

1½ tablespoons brown sugar

¾ cup water

6.Pour mixture into prepared tin and bake

for about 40 minutes or until cooked when

tested with a skewer.

¼ cup sultanas

1.Place quad-blades into glass jug as

directed on page 4.

7.Allow cake to cool in pan for 5 minutes

before transferring to a wire rack to cool.

2.Place crepe ingredients into the glass jug

and process until combined. Strain into a

jug and stand for 15 minutes.

8.Ice with cream cheese frosting.

Cream Cheese Icing

Serves 10

3.Meanwhile, place all the filling ingredients

into a saucepan and cook until the apples

are soft. Keep warm.

250g softened cream cheese

60g butter

1 teaspoon vanilla

4.Heat a greased small saucepan or crepe

pan. Pour about ¼ cup 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.

3 cups icing sugar mixture

¼ cup passionfruit pulp

Combine cream cheese, butter and vanilla in

a small bowl. Using an electric mixture beat

until smooth. Add the icing sugar mixture

and beat until smooth. Reduce speed and

add passionfruit. Spread over cooled cake.

5.Serve crepes filled with apple mixture and

cream or ice cream.

Recipes continued

Honey Pikelets

3 large eggs

Makes 30

DRINKS

Classic Banana Smoothie

1 cup skim milk

Serves 1-2

¼ cup honey

1 cup milk

1 medium banana, roughly chopped

¼ cup low fat yogurt

1½ cups self raising flour

pinch salt

1 tablespoon honey

1.Place quad-blades into glass jug as

directed on page 4.

¼ teaspoon cinnamon, optional

1.Place quad-blades into glass jug as

directed on page 4.

2.Process mixture for 5 seconds. Scrape

down sides of glass jug and process again

on until smooth; refrigerate for 30 minutes.

2.Place all ingredients into glass jug.

3.Pulse until smooth.

3.Place tablespoon amounts of mixture into

a lightly greased frying pan until golden on

each side.

4.Pour into 1 large or 2 small glasses.

Classic Milkshake

Serves 2

4.Serve with butter.

1 cup milk

2 scoops ice cream – any flavour

2 tablespoons topping – any flavour

1.Place quad-blades into glass jug as

directed on page 4.

2.Place ingredients into blender jug.

3.Pulse until smooth.

4.Pour into 2 glasses.

Thick Shakes

Tips for great Thick shakes

• Don’t use hard ice-cream straight from the

freezer.

• Leave ice cream out for about 5 minutes

before blending; this time may vary

depending on how cold your freezer is.

• Ice-creams with a higher cream content

may need a little extra milk.

• Always put ice-cream in the glass jug in

small pieces, never in large chunks as this

may prevent the appliance from blending

properly.

Recipes continued

Classic Thick Shake

Serves 2

Iced Coffee

Serves 1

270g chocolate ice cream

1 tablespoon instant coffee dissolved in

1 tablespoon boiling water

1 cup milk

cup milk

1.Place quad-blades into glass jug as

directed on page 4.

2 ice cubes or 1 scoop vanilla ice cream

whipped cream to serve

2.Place ingredients into glass jug.

3.Pulse until smooth.

1.Place all ingredients except for cream into

glass jug.

4.Pour into 2 glasses.

2.Pulse until smooth.

Berry Yogurt Thick Shake

270g frozen berry yogurt

¼ cup frozen mixed berries

½ cup milk

Serves 2

3.Pour into large glass and top with whipped

cream and dust with chocolate.

Cooks tip: Use the whisk attachment to whip

the cream!

1.Place quad-blades into glass jug as

directed on page 4.

2.Place ingredients into glass jug.

3.Pulse until smooth.

4.Pour into 2 glasses.

Tim Tam Thick Shake

Serves 2

3 Arnott’s® Original Tim Tams, roughly

chopped

4 scoops vanilla ice-cream

200ml milk

2 Tim Tam Fingers, to garnish

1.Place quad-blades into glass jug as

directed on page 4.

2.Place ingredients into the glass jug.

3.Pulse until smooth.

4.Pour into 2 glasses, garnish with Tim Tam

Fingers.

‘Sunbeam’, is a registered trademark of Sunbeam

Corporation.

'Multichopper' is a trademark of Sunbeam Corporation.

Made in Turkey. 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.

(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.

Consumer Hotline

Australia

1800 025 059

New Zealand

0800 786 232

www.sunbeam.com.au

is a registered Trademark of Sunbeam

Corporation Limited. ACN 000 006 771.

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