Sunbeam Kitchen Utensil FG5600 User Manual

®
Sunbeam MultiMincer  
Instruction and Recipe Booklet  
FG5600  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM MULTIMINCER.  
• Do not contact moving parts at all times.  
• Do not put hot meat into the mincer.  
• Always use extreme care when handling the  
blade and discs.  
• All discs and attachments should be removed  
with care before cleaning.  
• Unplug from power outlet when not in use,  
before putting on or taking off attachments,  
and before cleaning.  
• Only use the pusher that is supplied with this  
mincer.  
• Only use the attachments and accessories  
provided and recommended by Sunbeam.  
• Do not overload the mincer.  
• Do not operate for more than 1 minute at a  
time while mincing heavy loads. This does not  
apply to any of the recipes in this booklet.  
• Do not put your fingers or any utensil into the  
feeder chute.  
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.  
• 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.  
• 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.  
• 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.  
• 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.  
If you have any concerns regarding the performance and use of your appliance,  
3
Ensure the abov  
D
e
o
s
w
a
n
f
l
e
o
t
a
y
d
p
fr  
r
o
e
m
ca  
W
ut  
w
io  
w
n
.S  
s
o
a
m
rean  
u
u
n
a
d
lse.c  
r
o
s
m
to  
.
All Manuals Search And Download.  
od.  
Features of your Sunbeam  
®
MultiMincer  
Feeder tray  
Use the Feeder Tray to hold food ready  
for mincing.  
Mincer body  
Houses the powerful 600 watt motor.  
(1500W Locked Rotar). Delivers high  
torque at low speeds to grind and mince  
through the toughest meat cuts.  
Non-slip rubber feet  
Makes the unit sturdy,  
preventing it from slipping or  
scratching the benchtop.  
4
 
Food pusher  
Guides meat safely through the  
chute to hit the mincing screw, for  
superior mincing results.  
Chute  
The chute houses the mincing  
screw and blade. Use the food  
pusher to direct food through the  
chute to the mincing screw and  
blade.  
Mincing screw  
Blade  
Mincing discs  
(Fine, Medium and Coarse)  
Fastening dial  
Locks the mincing discs, sausage  
and kebbe attachments firmly into  
place. Use the spanner to ensure it  
is firmly screwed onto the chute.  
Food catcher  
Place underneath chute for mince  
and sausage collection. Also  
doubles as a storage unit to store  
attachments – use the feeder tray  
as the lid.  
5
 
Attachments for your Sunbeam  
®
MultiMincer  
Fine disc  
Sausage making attachment  
(Thick nozzle, thin nozzle, base plate)  
Medium disc  
Coarse disc  
Cleaning disc  
Feeder tray  
Food catcher  
Kebbe making attachments  
(Kebbe cone, kebbe shaper)  
Spanner  
6
 
®
Using your Sunbeam MultiMincer  
Before using your Mincer  
6. Align chute into the mincer body, using  
arrows as a guide. Press and hold the  
Wash all attachments in warm soapy water  
using a mild detergent. Dry each part  
thoroughly before use.  
lock/unlock button to twist and lock into  
place.  
7. Once the mincer body is in place, tighten  
the fastening dial using the spanner to  
ensure all elements are securely in place.  
See figure 2.  
Before you assemble the mincer ensure that  
the power cord is unplugged.  
NOTE: All attachments must be firmly in  
place before using the appliance. Ensure that  
the mincing screw and blade are firmly in  
place inside the mincer body and the mincer  
discs or sausage maker attachments are  
secured with the fastening dial.  
8. Place the food catcher underneath the  
fastening dial for mince collection and  
the feeder tray on top of the mincer  
chute. See figure 2.  
Figure 2  
Fitting and using the mincing discs  
1. Place the mincer body, facing you on a  
level, dry surface.  
2. Fit the mincing screw inside the chute.  
3. Fit the blade over the mincing screw  
ensuring that the flat/smooth side of the  
blade faces the mincing screw, away from  
the mincing disc.  
4. Fit the disc (depending on the type of  
mince your require, this will either be a  
fine, medium or coarse disc).  
5. The fastening dial then fits over the disc  
and screws into place. Do not tighten this  
fastening dial yet as it will be harder to  
lock into the mincer body. See Fig 1.  
9. Place prepared meat in feeder tray. Plug  
the power cord into a 230-240V AC  
power outlet and turn the power ‘ON’.  
10.Switch the mincer on by pressing ‘ON’  
button. Using the food pusher, gently  
push meat through the chute.  
Figure 1  
NOTE: Do not use excessive force to push  
meat through the mincing chute as it could  
damage the appliance.  
CAUTION: Do not use anything else apart  
from the pusher supplied with this mincer  
to push meat through the chute. NEVER use  
your hands/fingers to push meat through the  
chute.  
7
 
®
Using your Sunbeam MultiMincer (continued)  
Fitting and using the Sausage attachments  
7. Tighten the fastening dial using the  
spanner to ensure all elements are  
securely in place.  
1. Place the mincer body, facing you on a  
level, dry surface.  
8. Place the food catcher underneath the  
fastening dial for sausage collection and  
place the feeder tray on top of the chute.  
See Fig 4.  
2. Fit the mincing screw inside the Chute.  
3. Fit the base plate over the mincing screw,  
so the dome is facing outwards.  
4. Fit either the thick or thin sausage nozzle  
over the base plate  
Figure 4  
5. While holding the sausage nozzle in  
place, screw the fastening dial over the  
nozzle and loosely secure by screwing on  
the fastening dial. See Figure 3.  
Figure 3  
9. If using fresh sausage skins, soak it in  
cold water for approximately 30 minutes  
before using on the nozzle attachment.  
10.Plug the power cord into a 230-240V AC  
power outlet and turn the power ‘ON’.  
11.Switch on mincer.  
12.Using the pusher, push the sausage  
mixture into the chute.  
6. Align chute into the mincer body using  
arrows as a guide. Press the lock/unlock  
button and twist to lock into place.  
13.As the mixture comes through the nozzle,  
ease the skin off as it fills. Twist the skin  
at the desired length to form individual  
sausages once all of the casings are  
filled. See tips on sausage making on  
page 12 for further information on  
sausage making.  
8
 
®
Using your Sunbeam MultiMincer (continued)  
Fitting and using the Kebbe attachments  
1. Place the mincer body, facing you on a  
level, dry surface.  
7. Place the feeder tray on top of the chute.  
See Fig 6.  
2. Fit the mincing screw inside the chute.  
3. Fit the kebbe shaper.  
Figure 6  
4. Fit the kebbe cone over the shaper.  
5. Secure the kebbe attachments with  
the fastening dial. Loosely secure with  
fastening dial – do not use spanner until  
chute is locked into mincer body. See  
figure 5.  
Figure 5  
8. Plug the power cord into a 230-240V AC  
power outlet and turn the power ‘ON’.  
9. Switch on mincer.  
10.Using the pusher, push the kebbe mixture  
into the chute.  
11.Cut kebbe into desired lengths.  
Tip: For full kebbe recipe and suggestions see  
page 20.  
6. Align chute into the mincer body using  
arrows as a guide. Press and hold the  
lock/unlock button to twist and lock into  
place. Use the spanner to tighten the  
fastening dial to ensure all elements are  
securely in place.  
9
 
®
Storing your Sunbeam MultiMincer  
®
The Sunbeam MultiMincer was designed  
so that all attachments can be stored in two  
unique storage components.  
1. Attachments can be stored inside the  
food pusher as shown below:  
2. Storage of food pusher, cleaning disc  
spanner and food pusher in Food catcher  
/ Feeder tray.  
3. Cord Storage: The power cord can be  
stored by pushing it into the back of the  
motor base.  
10  
 
Handy Hints for Mincing  
Remove all large pieces of fat from meat  
before mincing.  
If changing mincing discs or changing to  
another attachment, always ensure that  
any meat that is around the fastening  
dial or blade is removed. This will ensure  
that all parts will reassemble and operate  
correctly.  
For fatty cuts of meat we recommend  
that you cut meat into 5cm cubes.  
For lean cuts of meat; cut into strips  
approximately 15cm long and 5cm thick  
or into cubes.  
Minced meat should be used within 1-2  
days. Freeze uncooked mince that will  
not be used within this time frame.  
Remove any bones from meat as this may  
damage the mincer.  
Mince can be frozen for 2-3 months  
To make sure that all meat has come  
through mincing, place a 20cm sheet  
of crushed baking paper into the mincer  
after the last piece of meat. This will  
push through any remaining meat and  
will not damage the mincer.  
Thaw mince in refrigerator overnight, DO  
NOT refreeze uncooked meat.  
When cooking mince it needs to be  
cooked thoroughly. Mince that has been  
used for hamburgers or meat patties  
should be cooked until well done.  
11  
 
Handy Hints for Sausage Making  
Salt is an important component of  
sausage making. It is responsible for the  
control of growth of micro-organisms.  
It also aids in dissolving the myosin  
(protein) out of the muscle fibres which  
then acts as a glue to bind the meat  
together.  
Thing to look for when making sausages:  
Choose good quality ingredients  
Fat to meat ratio (30:70)  
Spices and seasoning should be  
combined in amounts that compliment  
the type of meat in the sausage.  
Casings can be purchased from the  
butcher that have supplied you with your  
fresh meat. If preserved in salt, it should  
be soaked in lukewarm water for up to 30  
minutes before use. Flush skins with cold  
water to expel excess salt.  
Freshly made sausages are better when  
allowed to sit in the refrigerator for a  
minimum of 12 hours and for up to 24  
hours.  
Fresh sausages are highly perishable  
products as they do not contain the  
preservatives that are present in most  
store-bought sausages. They should be  
cooked within 2-3 days of being made or  
frozen.  
Unused fresh casings must be drained,  
covered with salt and frozen.  
Sausages should be stored in an air tight  
container or sealed with cling film in the  
refrigerator.  
Ideally, sausages should contain up to  
30% fat content to provide a tender and  
moist product.  
A good way to make sure that all the  
sausage mince has come through the  
mincer is to break up 1-2 slices of bread  
and push though mincer, this will force  
any remaining mixture into the casing.  
Sausages should be thoroughly cooked to  
kill all microbes. Internal temperatures  
must reach 70-75°c.  
Gentle cooking over medium heat  
prevents interior from boiling which in  
turn bursts the skin, leaking out moisture  
and flavour. This then produces a hard  
textured product.  
Intentional piercing of sausage skin  
releases much needed moisture but  
prevents the sausage from possibly  
splitting and being disfigured.  
12  
 
Care and Cleaning  
When you have completed mincing, unplug  
the mincer from the power outlet.  
Warning: Take care in washing all attachment  
components to ensure that there is no food  
particles left in/around the mincing discs,  
sausage/kebbe making attachments, blade  
and mincing screw. We do not recommend  
dishwashing any of the mincing attachments.  
Ensure that all accessories and attachments  
are washed thoroughly with hot, soapy water.  
To remove meat that is stuck in the fine  
and medium discs, align the holes of the  
mincing disc with the cleaning disc. Push  
the cleaning disc into the mincing disc. As  
shown in figure 1.  
Note: Always unplug the mincer to clean.  
Do not wash/immerse the mincer body in  
water – clean this part only by wiping using a  
damp cloth.  
Any meat stuck in the mincing disc will be  
pushed out. Any remaining meat that is still  
in the mincing disc should be washed off  
using a soft sponge and hot soapy water.  
Figure 1  
To remove foods from the coarse disc, rinse  
disc under cold, running water to force meat  
from holes. Any remaining meat stuck on the  
mincing disc should be washed off using a  
soft sponge and hot soapy water.  
Cleaning  
disc  
Ensure that all attachments and discs are  
dried thoroughly before storing. If discs are  
not dried, rust may occur on the discs.  
Tip: To store mincing discs, we recommend  
rubbing a little vegetable oil on the outside of  
the discs.  
13  
 
Recipes  
Breakfast Sausages  
Makes approx 1kg  
Italian Sausages  
Makes approx 1kg  
700g pork neck, diced into 5cm pieces  
400g chuck steak, diced into 5cm pieces  
2 teaspoons onion powder  
1.1kg pork neck, diced into 5cm pieces  
2 tablespoons finely chopped parsley  
1 clove garlic, crushed  
2 teaspoons salt  
2 tablespoons rice flour  
¼ teaspoon ground white pepper  
2 teaspoons salt  
2 tablespoons rice flour  
1 teaspoon ground black pepper  
¼ teaspoon cayenne pepper  
1
/
3
cup cold water  
1. Assemble MultiMincer with the blade and  
medium disc.  
¼ teaspoon chilli flakes  
1
/
3
cup red or white wine  
2. Turn MultiMincer on and slowly add beef  
pieces into the chute using the food  
pusher.  
1. Assemble MultiMincer with the blade and  
coarse disc.  
2. Turn MultiMincer on and slowly add pork  
pieces into the chute using the food  
pusher.  
3. Place mince into large bowl.  
4. Whisk remaining ingredients until  
smooth; pour flour mixture over the beef  
and mix through thoroughly.  
3. In a large bowl, combine pork mince,  
parsley and garlic.  
5. Remove blade and disk and attach base  
plate and the thin or thick sausage  
making attachment.  
4. Whisk remaining ingredients until  
smooth; pour over the beef mix and stir  
through thoroughly.  
6. Thread sausage casing onto nozzle.  
5. Remove blade and disc and attach base  
plate and the thin or thick sausage  
making attachment.  
Tip: For thin sausages use a thin casing and  
the thin nozzle or for a thick sausage use  
a thick casing and the thick nozzle.  
6. Thread sausage casing onto nozzle.  
7. Turn Multimincer on and add the sausage  
mixture into the chute. Once the mixture  
starts to come through the nozzle, hold  
the casing at the tip of the nozzle to  
ensure that the mixture evenly comes  
through the casing.  
Tip: For thin sausages use a thin casing and  
the thin nozzle or for a thick sausage use a  
thick casing and the thick nozzle.  
7. Turn Multmincer on and add the sausage  
mixture into the chute. Once the mixture  
starts to come through the nozzle, hold  
the casing at the tip of the nozzle to  
ensure that the mixture comes through  
the casing evenly.  
Tip: The type of meat can be varied to your  
choice.  
14  
 
Recipes (continued)  
Chicken, Spinach and  
Pine nut Sausages  
Makes approx 1kg  
Merguez  
(North African Sausages)  
Makes approx 1kg  
1.1kg chicken thigh fillets, roughly chopped  
1 cup firmly packed, finely chopped  
1.1kg lamb shoulder, diced into 5cm cubes  
1 tablespoon finely chopped mint leaves  
2 cloves garlic, crushed  
silverbeet – green part only  
1
/
3
cup toasted pine nuts  
2 tablespoons rice flour  
½ teaspoon celery salt  
1 teaspoon salt  
1 tablespoon sweet paprika  
1 tablespoon ground cumin seed  
¼ teaspoon ground white pepper  
2 teaspoons salt  
1
2 tablespoons rice flour  
/
3
cup cold water  
1
/
3
cup cold water  
1. Assemble MultiMincer with the blade and  
coarse disc.  
1. Assemble MultiMincer with the blade and  
coarse disc.  
2. Turn MultiMincer on and slowly add lamb  
pieces into the chute using the food  
pusher.  
2. Turn MultiMincer on and slowly add  
chicken pieces into the chute using the  
food pusher.  
3. In a large bowl combine the lamb mince,  
mint and garlic.  
3. In a large bowl combine the chicken,  
silverbeet and nuts.  
4. Whisk remaining ingredients until  
smooth; pour mixture over the beef mix &  
stir through thoroughly.  
4. Whisk remaining ingredients until  
smooth; pour mixture over the chicken  
mix & stir through thoroughly.  
5. Remove blade and disc and attach base  
plate and the thin or thick sausage  
making attachment.  
5. Remove blade and disc and attach base  
plate and the thin or thick sausage  
making attachment.  
6. Thread sausage casing onto nozzle.  
6. Thread sausage casing onto nozzle.  
Tip: For thin sausages use a thin casing and  
the thin nozzle or for a thick sausage use a  
thick casing and the thick nozzle.  
Tip: For thin sausages use a thin casing and  
the thin nozzle or for a thick sausage use a  
thick casing and the thick nozzle.  
7. Turn MultiMincer on and add the sausage  
mixture into the chute. Once the mixture  
starts to come through the nozzle, hold  
the casing at the tip of the nozzle to  
ensure that the mixture comes through  
the casing evenly.  
7. Turn Multimincer on and add the sausage  
mixture into the chute. Once the mixture  
starts to come through the nozzle, hold  
the casing at the tip of the nozzle to  
ensure that the mixture evenly comes  
through the casing.  
15  
 
Recipes (continued)  
Chicken, Lemon Pepper  
and Tarragon Sausages  
Makes approx 1kg  
Sausage rolls  
Makes 24  
350g blade or chuck steak, diced into  
5cm cubes  
1.1kg Chicken Thigh Fillets, roughly chopped  
350g lamb shoulder, diced into 5cm cubes  
1 tablespoon oil  
2 tablespoons coarsely chopped fresh  
tarragon  
1 onion, chopped finely  
3 slices bread, crusts removed  
¼ teaspoon dried oregano  
¼ teaspoon dried basil  
2 tablespoons chopped fresh parsley  
2 teaspoons Worcestershire sauce  
Salt and pepper  
3 sheets puff pastry  
1 egg, beaten  
sesame seeds, optional  
¼ teaspoon ground white pepper  
2 teaspoons lemon pepper seasoning  
1 teaspoon salt  
2 tablespoons rice flour  
1
/
3
cup cold water  
1.Assemble MultiMincer with the blade and  
coarse disc.  
2.Turn MultiMincer on and slowly add  
chicken pieces into the chute using the  
food pusher.  
1.Assemble MultiMincer with the blade and  
fine disc.  
3.In a large bowl combine the chicken,  
tarragon, lemon and white pepper.  
2.Turn MultiMincer on and slowly add beef  
and lamb pieces into the chute using the  
food pusher.  
4.Whisk remaining ingredients until smooth;  
pour mixture over the chicken mix and stir  
through thoroughly.  
3.Heat oil in a skillet and cook onions until  
translucent.  
5.Remove blade and disc and attach base  
plate and the thin or thick sausage making  
attachment.  
4.Place bread in a bowl of water and remove  
immediately. Gently squeeze out some of  
the water.  
6.Thread sausage casing onto nozzle.  
Tip: For thin sausages use a thin casing and  
the thin nozzle or for a thick sausage use a  
thick casing and the thick nozzle.  
5.Combine the onions, bread, herbs, sauce,  
salt, pepper and mince. Mix until well  
combined.  
7.Turn Multimincer on and add the sausage  
mixture into the chute. Once the mixture  
starts to come through the nozzle, hold the  
casing at the tip of the nozzle to ensure  
that the mixture evenly comes through the  
casing.  
6.Place sausage mince into a piping bag  
fitted with a wide round nozzle. Cut pastry  
in half and pipe a line of mince down the  
centre of each pastry half. Roll to enclose.  
7.Cut pastry in 4 sausage rolls and place  
onto baking trays seam side down. Brush  
with egg and sprinkle with sesame seeds.  
Bake in hot oven for about 15- 20 minutes  
or until golden brown.  
Tip: For a different flavour you can replace  
lamb with pork neck. For party size sausage  
rolls, simply cut into smaller rolls.  
16  
 
Recipes (continued)  
Bolognaise  
Serves 6  
Quick Lasagne  
Serves 8-10  
1kg topside steak, diced into 5cm cubes  
2 tablespoons olive oil  
1 quantity bolognaise mixture  
375g large instant lasagne sheets  
1 medium onion, chopped finely  
1 clove garlic, crushed  
500g blend grated mozzarella, cheddar and  
parmesan cheese  
350g fresh ricotta  
2 teaspoons dried basil  
280g tomato paste  
1. Preheat oven to 200°c  
1 x 800g can peeled chopped tomatoes  
2 cups water  
Salt and pepper  
2. Lightly grease a 40cm x 22cm (approx)  
size deep baking dish. Spoon enough  
meat sauce on base to just cover. Place a  
layer of lasagne sheets to cover base.  
1. Assemble MultiMincer with the blade and  
medium disc.  
3. Spoon about one third of the remaining  
meat sauce over the lasagne sheets to  
cover well. Sprinkle about one third of  
the blended cheese only over the meat.  
Place another layer of lasagne sheets on  
top.  
2. Turn MultiMincer on and slowly add beef  
pieces into the chute using the food  
pusher. Reserve and set aside.  
3. Heat oil in a large pan over medium high  
heat, add onion and garlic and cook 2-3  
minutes or until onion has softened.  
4. Spoon another one third meat sauce  
over the lasagne sheets then spoon the  
fresh ricotta over the meat sauce. Top  
with more lasagne sheets. Repeat with  
the remaining meat sauce and another  
one third of the cheese. Top with the last  
layer of lasagne sheets and sprinkle with  
the remaining cheese.  
4. Add dried basil and mince; cook, stirring  
frequently, for 4-5 minutes or until mince  
is brown and crumbly.  
5. Stir in tomato paste and cook for 1  
minute; add chopped tomatoes and water  
and bring to the boil. Reduce heat to  
medium, cover and simmer 20 minutes or  
until mixture has reduced and thickened.  
5. Loosely cover lasagne with aluminium  
foil and bake for 40 minutes. Remove  
foil and bake, uncovered, for a further 20  
minutes or until the top is golden and the  
lasagne sheets are cooked. To test, place  
a small sharp knife through the lasagne,  
if soft the sheets are cooked.  
17  
 
Recipes (continued)  
Sang Choi Bow  
Serves 4 as an entrée  
Red Curry Paste  
Makes approx 1 cup  
You will need approximately 400g of  
chicken breast for this recipe. Pork can be  
substituted in this recipe. We recommend  
using the medium disc.  
2 teaspoons shrimp paste  
16 – 20 dried long red chillies  
2 teaspoons salt  
2 tablespoons chopped galangal  
4 tablespoons chopped lemongrass  
6 kaffir lime leaves, stems removed and  
sliced thinly  
3 green onions  
1 tablespoon peanut oil  
1 clove garlic, crushed  
½ teaspoon grated fresh ginger  
6 fresh shitake mushrooms, chopped finely  
350g chicken mince  
4 lettuce leaves, to serve  
2 teaspoons sesame seeds, toasted  
2 teaspoons scraped and chopped coriander  
root  
¼ cup chopped red shallots  
1
/
3
cup chopped fresh garlic  
1. Preheat a grill on High. Wrap shrimp paste  
in aluminium foil and place onto a baking  
tray. Grill 1-2 minutes and turn over and  
repeat. Alternatively place onto a hot  
Sauce  
1 tablespoon shao hsing wine  
1 tablespoon light soy sauce  
1 tablespoon oyster sauce  
1 tablespoon hoisin sauce  
1 teaspoon sesame oil  
1 teaspoon white sugar  
barbeque hot plate and cook 1-2 minutes  
each side. Remove and set aside to cool.  
2. Remove stalks and seeds from chillies;  
place in a bowl. Pour over boiling water  
to cover and soak for 20 minutes or until  
softened. Drain chillies and roughly chop.  
Place chillies into a bowl with remaining  
ingredients; mix well.  
1. Separate white and greens parts of onions.  
Finely chop the white parts and thinly  
slice the green. Keep separate and set  
aside.  
3. Assemble MultiMincer with the blade and  
fine disc.  
2. Heat oil in a wok over high heat, add  
garlic, ginger, mushrooms and white  
parts of green onions and cook stirring  
frequently for 1 minute.  
4. Turn MultMincer on and slowly add paste  
ingredients into the chute using the  
food pusher. Repeat once or twice more  
depending on the fineness of paste you  
require.  
3. Add chicken mince and cook 3-4 minutes  
or until golden and crumbly.  
4. Combine sauce ingredients in a separate  
bowl, mix well. Pour into chicken mince  
and stir-fry 3 minutes or until chicken  
mince is cooked and sauce has thickened.  
Stir through green parts of green onions.  
5. Store paste in an airtight container for up  
to 3 days. Alternatively, freeze for up to 6  
months.  
5. Spoon into lettuce cups, sprinkle with  
sesame seeds and serve immediately.  
Tip: Shoa Hsing wine, oyster sauce, hoisin  
sauce and sesame oil are all available in  
Asian supermarkets.  
18  
 
Recipes (continued)  
Thai Chicken Red Curry  
Serves 4  
Matt’s Meatballs  
Serves 6-8  
1 tablespoon vegetable oil  
1 onion, cut into thin wedges  
1 portion home made red curry paste  
1 x 400ml can coconut milk  
2 teaspoons sugar  
1.3kg lean beef  
2
/
3
cup packaged breadcrumbs  
3 eggs  
2 tablespoons Worcestershire sauce  
2 teaspoons dried sweet basil  
1 teaspoon dried oregano  
2 cloves garlic, crushed  
salt and pepper  
1 tablespoon fish sauce  
750g chicken breast fillet, sliced thinly  
1 red capsicum, deseeded and sliced  
230g can bamboo shoots, drained  
100g sugar snap peas  
2 tablespoons olive oil  
Sauce  
Coriander leaves, to serve  
1 onion, sliced  
1. Heat oil in a wok over high heat, add  
onion and cook 1-2 minutes, stirring  
frequently or until softened.  
2 cloves garlic, crushed  
2 tablespoons tomato paste  
1 green capsicum, sliced  
1 red capsicum, sliced  
1 litre bottled tomato sauce  
2. Add red curry paste and cook 1 minute.  
Reduce heat to medium and stir in  
coconut milk, sugar and fish sauce.  
1. Assemble MultiMincer with the blade and  
fine disc.  
3. Add chicken and capsicum and simmer  
for about 3 minutes or until chicken is  
just cooked. Stir through bamboo shoots  
and sugar snap peas and simmer a further  
1-2 minutes.  
2. Turn MultiMincer on and slowly add beef  
pieces into the chute using the food  
pusher.  
3. Combine meatball ingredients; roll into  
balls slightly smaller than golf balls.  
4. Serve hot with steamed jasmine rice and  
fresh coriander leaves.  
4. Heat half of the oil in a frying pan over a  
medium heat. Cook meatballs, in batches,  
until browned all over. Remove from pan.  
Tip: If using store bought curry paste use 2-3  
tablespoons to taste.  
5. Heat remaining oil in frying pan; cook  
onions and garlic, stirring, until the  
onions are translucent. Add tomato paste  
and cook for about 1-2 minutes or until  
fragrant. Add capsicums; cook, stirring  
occasionally, until tender. Add sauce and  
cook for 10 minutes. Reduce heat; add  
meatballs and cook, covered, for a further  
10 minutes or until the meatballs are  
cooked through.  
6. Serve in long crusty bread rolls as a sub  
sandwich or with pasta.  
19  
 
Recipes (continued)  
Kebbe  
FILLING  
1. Assemble MultiMincer with the blade and  
medium disc.  
Outer casing  
500g fine cracked wheat (burghul)  
500g lean lamb loin, cubed  
1 small onion, roughly chopped  
1 teaspoon ground black pepper  
1 teaspoon ground white pepper  
1 tablespoon sea salt  
2. Turn MultiMincer on and slowly add lamb  
pieces into the chute using the food  
pusher.  
3. Heat butter in a large frying pan over  
medium heat. Add pine nuts and cook  
2-3 minutes or until golden. Remove and  
set aside.  
Filling  
4. Fry onion in same pan until golden.  
350g lamb leg steak, cubed  
20g butter  
5. Add lamb mince and cook for 5-  
6 minutes or until browned (do not  
overcook). Season with salt and pepper.  
Stir through mint and pine nuts. Allow to  
cool completely.  
25g pinenuts  
1 medium onion, chopped finely  
2 tablespoons chopped fresh mint  
¼ teaspoon ground black pepper  
¼ teaspoon ground white pepper  
1 teaspoon sea salt  
TO ASSEMBLE  
1. Assemble MultiMincer with the kebbe  
making attachments.  
2. Turn MultiMincer on and push the casing  
mixture through the chute using the food  
pusher.  
OUTER CASING  
1. Place cracked wheat in a large bowl  
and cover with cold water. Allow to soak  
for minimum of 30 minutes, drain and  
reserve.  
3. Cut into 8cm (3 inch) lengths.  
4. Pinch one end of the tube to seal it.  
Spoon a little filling, into the other end,  
then seal.  
2. Assemble MultiMincer with the blade and  
fine disc.  
5. Deep fry in hot oil for about 6 minutes or  
until golden brown.  
3. Turn MultiMincer on and mince lamb; add  
the onion before the last batch.  
Tip: Kebbe can be frozen. Kebbe can be  
cooked fresh or straight from the freezer.  
This will take approximately 3-4 minutes  
fresh, or 4-6 minutes from frozen. Please be  
careful when frying as oil may spatter.  
4. In a large bowl combine the meat with  
the cracked wheat, pepper and salt. Mix  
by hand until thoroughly combined.  
5. Remove fine mincing disc and blade and  
insert medium disc without blade. Place  
lamb and cracked wheat mixture through  
mincer. Refrigerate for 1 hour.  
Kebbe recipe courtesy of Chemouni Elsayed  
20  
 
Notes  
 
Notes  
 
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.  
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.  
Your Sunbeam 12 Month Replacement  
Guarantee naturally does not cover misuse  
or negligent handling and normal wear and  
tear.  
For a complete list of Sunbeam’s authorised  
service centres visit our website or call:  
Australia  
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.  
1300 881 861  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
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.  
New Zealand  
0800 786 232  
26 Vestey Drive, Mt Wellington  
Auckland, New Zealand  
Our goods come with guarantees that cannot  
be excluded under the Australian Consumer  
Law and under the New Zealand Consumer  
Guarantees Act.  
 
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  
Or call 1300 881 861  
In New Zealand  
Or call 0800 786 232  
is a registered trademark.  
‘Sunbeam MultiMincer’ 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.  
© Copyright. 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.  
8/11  
 

Sharp All in One Printer MFP Series User Manual
Shiro Telephone SC3130 User Manual
Sony Cordless Telephone SPP A2770 User Manual
Sony Ericsson Cell Phone K700c User Manual
Sony Flat Panel Television XBR 55HX925 User Manual
Step comm Headphones Earlite 1100 User Manual
Stokke Indoor Furnishings SleepiTM User Manual
Sunbeam Water Dispenser WF6000 User Manual
Sun Microsystems Laptop S16A User Manual
Tanaka Chainsaw ECS 320 User Manual