Sunbeam Mini Barista Espresso Machine
User Guide - Model EM4300
Safety Precautions
General Safety
- Always place the unit on a flat, level surface.
- Do not operate without water in the reservoir. Use only clean, cold water.
- Do not remove the Group Handle during espresso pour or water flow as the unit is under pressure, which can lead to scalding or injury.
- The Steam & Hot Water Wand becomes very hot during use; avoid direct contact to prevent burns.
- Always disconnect the plug from the power outlet before cleaning or if a problem occurs during coffee making.
- Do not allow the power cord to contact hot parts of the machine, including the Cup Warming Plate and Steam Wand.
- Avoid placing hands directly under the steam, hot water, or espresso pour to prevent scalding or injury.
- Accessible surfaces may be hot during operation and may retain residual heat after use.
- Use the appliance only for its intended purpose to avoid injury.
- Cleaning and user maintenance should not be performed by unsupervised children.
- Do not place the appliance in a cabinet while in use.
Electrical Safety & General Use
- Read and save all provided instructions.
- Always turn power off at the outlet before inserting or removing plugs; pull by the plug, not the cord.
- Turn off and unplug when the appliance is not in use and before cleaning.
- Use extension cords only if checked and tested by a qualified technician.
- Operate only from a power outlet matching the appliance's voltage (A.C. only).
- This appliance is not intended for use by persons with reduced physical, sensory, or mental capabilities, or lack of experience, unless supervised or instructed by a responsible person.
- Children should be supervised to ensure they do not play with the appliance.
- Never leave the appliance unattended while in use.
- Do not place the appliance on or near hot gas flames, electric elements, or heated ovens.
- Do not place on top of any other appliance.
- Do not let the power cord hang over edges or touch hot surfaces.
- Do not operate with a damaged cord or after the appliance has been damaged; return to an authorized service center for examination or repair.
- Sunbeam recommends the use of a Residual Current Device (RCD) with a tripping current not exceeding 30mA for additional protection.
- Do not immerse the appliance in water or other liquids unless recommended.
- Appliances are not intended to be operated by external timers or remote control systems.
- This appliance is intended for household and similar applications (e.g., staff kitchens, farm houses, hotels, residential environments).
For concerns regarding performance or use, visit the Sunbeam website or contact Sunbeam Consumer Care.
Features of Your Sunbeam Mini Barista
The machine features a brushed stainless steel finish. Key components include: a warming plate on top, an ON/OFF button with indicator light, a control dial for selecting functions (STEAM, HOT WATER, espresso pour volumes), a 58mm commercial-sized Group Head, a Group Handle, a Steam and Hot Water Wand with a flexible ball joint, an accessories storage area, a removable drip tray with a grill and water level indicator, and a removable 2L water reservoir.
Key Components & Controls:
- A. Warming Plate with Tamper Home: Preheats cups for optimal espresso aroma and taste.
- B. ON/OFF Button & Light: Illuminates and pulses during warming, stays solid when ready. Turns off when the machine goes to sleep after 20 minutes of inactivity.
- C. Group Head (58mm Commercial Size): Accommodates more coffee grounds for café-style coffee at home.
- D. Group Handle (58mm Commercial Size): Wider size for even water flow and improved extraction.
- E. Steam and Hot Water Wand: Features a ball joint with a silicone cover for safe and flexible positioning.
- F. Accessories Storage Home: Located behind the drip tray, for storing filter baskets and the cleaning pin.
- G. Removable Drip Tray & Grill: Includes a water level indicator that signals when the tray needs emptying.
- H. Removable 2L Water Reservoir: Easy to fill with room temperature water.
- I. Dial with Auto Shot Control: Selects espresso volume (One Cup/Two Cup), Steam, or Hot Water functions. Features indicator lights: Ready Light (solid when ready, flashes when dial needs returning), Steam Light (solid when ready, flashes when warming/cooling).
Technical Features:
- Thermoblock Fast Heating System: Ensures quick heat-up and precise water temperature (92°C) for optimal extraction, monitored by a PID controller.
- 15 BAR Italian Pump: Works with the thermoblock to deliver correct pressure for extraction. Includes a pressure relief system and purges residual pressure.
- Pre-Infusion: Releases a small amount of water onto coffee grounds before steady flow for richer flavour.
- Italian Crema System (Dual Wall Filter Baskets): Creates back pressure for aeration, resulting in a rich, velvety espresso with golden crema.
- Auto Shot Volumetric Control: Automatically pours pre-set volumes (30mL for One Cup, 60mL for Two Cup) and stops.
- Café 58mm Group Head & Handle: Commercial size for better grind compaction and flavour extraction.
Included Accessories:
58mm Tamper, 350mL Milk Jug, Cleaning Pin, One Cup Filter Basket, Two Cups Filter Basket.
Before First Use
Ensure the machine is prepared correctly before making your first espresso.
Step 1: Remove Packaging
Remove all packaging materials. Crucially, remove the red plug found at the base of the Water Reservoir.
Step 2: Position Machine
Place the espresso machine on a dry, stable, flat, horizontal benchtop.
Step 3: Wash Parts
Wash the following 8 parts in warm water with mild detergent:
- Stainless Steel Milk Jug
- Stainless Steel Drip Tray Grill
- Stainless Steel One Cup Filter Basket
- Stainless Steel Two Cup Filter Basket
Note: The Group Handle, Drip Tray, Tamper, and Water Reservoir are NOT dishwasher safe.
Rinse and dry all parts thoroughly before placing them on the machine.
Step 4: Prime the Machine
This step is essential before the first use.
Fill Water Reservoir
Open the lid and fill the Water Reservoir with room temperature water. Alternatively, remove the reservoir by lifting upwards using the handle, fill it, and then replace it firmly.
Power
Ensure the control dial is in the vertical READY position. Plug the machine into a 230-240V AC power outlet and turn it on. Press the ON/OFF button. The ON/OFF light will pulse as it warms up. The machine is ready when both the ON/OFF and READY lights are fully illuminated.
Insert Group Handle
Place the Two Cup Filter Basket into the Group Handle. Align the handle with the 'INSERT' position on the Group Head and insert it flat. Turn the handle clockwise until it reaches the centre position.
Prime the Machine
Turn the control dial to the TWO CUP setting. Allow water to run through the Group Head. The READY light will flash, indicating you should return the dial to the vertical READY position. Repeat this process once more. The machine is now primed and ready for use. If water does not run through, contact Sunbeam Customer Care.
Coffee Making Guide
Follow these steps to make espresso and texture milk.
1. Start Up
Check the water reservoir is filled. Turn the machine on. The ON/OFF light pulses while warming and is fully illuminated when ready.
2. Warm Cup
Place your cup on the Warming Plate. Position the Steam Wand into the cup. Turn the dial to HOT WATER, fill the cup halfway with hot water, then return the dial to the vertical position.
3. Select Filter Baskets
Choose either the One Cup or Two Cup Filter Basket and place it in the Group Handle.
4. Warm Group Head, Handle & Filter Basket
Insert the Group Handle into the Group Head. Turn the dial to the ONE CUP position. Allow water to flow through the basket. The READY light will flash when it's time to return the dial to the vertical position.
5. Dry Basket
Wipe the selected Filter Basket thoroughly with a dry cloth.
6. Dose & Tamp
Add the correct amount of coffee grinds to the basket. Tamp the grinds evenly to the indicated level. Wipe any excess grinds from the rim of the basket.
7. Insert Group Handle into Group Head
Keep the Group Handle flat and insert it into the Group Head. Turn the handle clockwise to the centre position.
8. Position Cup
Empty any hot water from the cup. Place the cup on the drip tray, directly under the Group Handle.
9. Extraction
Turn the dial to either the ONE CUP (30mL) or TWO CUP (60mL) position. Espresso will begin to pour. The machine will stop automatically when the programmed volume is reached. Return the dial to the vertical READY position. Leave the Group Handle in the Group Head until after milk texturing.
10. Prep Milk Jug
Fill a chilled, clean Stainless Steel Milk Jug with cold milk up to just below the bottom of the spout. Note: Milk volume increases during texturing.
11. Before Texturing Milk
Turn the dial to STEAM. The STEAM light will flash as the machine warms up. For best results, ensure the steam is fully ready (STEAM light solid).
12. Start Texturing Milk
Position the Steam Wand tip just below the surface of the milk (arm at 12 o'clock, tip at 3 o'clock) to create a whirlpool effect. Turn the dial to STEAM. A smooth hissing sound indicates proper air introduction for micro-foam.
13. Milk Texturing
As the milk heats and stretches, lower the jug to keep the steam wand tip just below the milk surface. When the desired micro-foam is achieved, immerse the steam wand about halfway into the milk to heat it evenly. The milk is ready when the jug is too hot to touch comfortably for about 3 seconds (approx. 60-65°C).
14. Purge and Clean Steam Wand
After texturing, turn the dial to HOT WATER for 1-2 seconds to purge any milk from the steam wand. Wipe the steam wand and tip with a damp cloth. This is crucial for maintaining steam wand performance.
15. Milk Finishing Touches
Gently tap the jug on the benchtop to release any large air bubbles. Swirl the jug to blend the milk and foam for a silky texture. Pour the milk into the espresso in a steady motion.
16. Thermoblock Auto Purge
When the machine cools down to espresso temperature, it will automatically purge water into the drip tray.
17. Cleaning Up
Remove the Group Handle from the Group Head. Discard the used coffee grounds (coffee cake). Check and empty the drip tray if necessary. Wash used parts with warm water.
Tips for Making the Perfect Cup
Achieving the perfect espresso involves attention to detail in extraction, grind, and tamping.
1. Extraction Time
The ideal extraction time for a shot is generally between 20-30 seconds. This can vary based on coffee bean type and grind freshness.
2. Type of Extraction
- Optimum Extraction: A steady, honey-like flow with a dark golden crema, indicating the extraction of sweet flavours and oils.
- Under Extraction: A quick, light-coloured pour with thin, dissipating crema, resulting in a sour or acidic taste due to insufficient extraction of oils and flavours.
- Over Extraction: No pour or slow drips with very dark crema, leading to a bitter or grainy taste from over-extraction of oils and flavours.
3. Look for Colour Change
An ideal shot shows a progression: Heart (dark brown base), Body (rich caramel with reddish reflections), and Crema (dark golden layer on top).
4. Grinds
Grind size may need adjustment based on the coffee beans. Always use fresh beans or pre-ground coffee; stale grounds will not produce a good espresso.
5. Grind Dosage
- One Cup: 10-12g (approx. 2 tablespoons)
- Two Cups: 20-22g (approx. 1/4 metric cup)
For consistent results, use a 2-step dose and tamp method for pre-ground coffee: dose half, tamp, then add the remaining half and tamp again.
6. Tamp Force
Tamp grounds evenly to the indicated level. For freshly ground coffee, use 10-15kg of force. For pre-ground coffee, use 15-20kg of force.
7. Filter Baskets
The machine comes with Dual Wall Filter Baskets, suitable for both pre-ground and freshly ground coffee. Single Wall Filter Baskets are available for purchase separately and are best used with freshly ground coffee.
Extraction Guide Summary
This guide helps identify extraction issues:
| Characteristic | Under Extraction | Optimum Extraction | Over Extraction |
|---|---|---|---|
| Pour | Quick flow, Under 15 sec | Steady flow, 20-30 sec | No flow-drips, Over 35 sec |
| Colour | Pale brown, Crema-light brown | Rich caramel, Crema-dark golden | Very dark brown, Crema-dark brown |
| Taste | Sour, Acidic, Watery | Rich, Sweet, Vibrant | Bitter, Dry, Grainy |
| Grind | Too coarse (use finer) | Just right | Too fine (use coarser) |
| Dosage | Not enough grinds (use more) | One Cup: 10-12g, Two Cups: 20-22g | Too many grinds (use less) |
| Tamp | Not enough tamp force (tamp firmer) | Just right-firm pressure (10-15Kg) | Too much tamp force (tamp lighter) |
Remember, practice makes perfect. Visit sunbeam.com.au/coffeehub for more tips.
Tips for Milk Texturing
Milk texturing involves steaming milk to create micro-foam and achieve the correct temperature.
Key Elements to Textured Milk
The process requires aerating milk to create micro-foam and blending it for a dense, smooth texture. The ideal temperature is 60-65°C, resulting in a thick, rich micro-foam with a silky sheen.
1. Fill Milk Jug
Use a chilled, clean Stainless Steel Milk Jug. Fill with cold milk (around 4°C) to just below the bottom of the spout. Do not overfill, as milk volume increases during texturing.
2. Steam Warm Up
Ensure the steam is ready before texturing milk (STEAM light solid). This ensures optimal results.
3. Position
Place the steam wand tip just below the milk surface in the jug (arm at 12 o'clock, tip at 3 o'clock) to create a whirlpool action.
4. Sound
A gentle hissing sound indicates proper air introduction for micro-foam. Gurgling suggests the tip is too deep, while screeching means it's too shallow.
5. Keeping Steam Tip Position
As the milk heats and stretches, lower the jug to keep the steam wand tip submerged just below the milk surface.
6. Amount of Foam
Adjust the amount of foam created based on your preference; cappuccinos typically require more micro-foam than a flat white.
7. Immerse Tip
Once the desired foam level is achieved, immerse the steam wand halfway into the milk. This heats the milk and blends it with the foam, creating a denser texture.
8. Correct Temperature
The milk is at the correct temperature (60-65°C) when the jug is too hot to hold comfortably for approximately 3 seconds. Overheating can lead to a burnt taste.
9. Tap & Swirl the Jug
Gently tap the jug on the benchtop to release larger air bubbles. Swirl the jug to combine the milk and foam for a consistent, silky texture.
10. The Finishing Touches
Pour the textured milk into the espresso in a single, steady motion.
11. Purging the Steam Wand
After use, turn the dial to HOT WATER for a few seconds to purge any residual milk from the steam wand. Return the dial to the READY position.
12. Wipe Steam Wand
Wipe the steam wand arm and tip with a clean, damp cloth to remove any milk residue.
Coffee Styles to Try
Explore different coffee preparations:
Espresso (Short Black)
A concentrated, full-bodied coffee with a stable crema layer. The foundation of café coffee. Served in an espresso glass (90mL), single or double shot (30-60mL).
Ristretto
An extremely short espresso, known for its intense flavour and aftertaste. Served in an espresso cup (30mL), half a single shot (15mL).
Long Black (Americano)
Espresso with hot water added first to maintain the crema. Served in a cup (190mL) with hot water and a single or double shot of espresso (30-60mL).
Con Panna
Italian for 'with cream'. Espresso topped with lightly whipped cream, optionally dusted with cinnamon or chocolate. Served in a cup (190mL) with a single or double shot of espresso (30-60mL).
Macchiato
Italian for 'to stain or mark'. Espresso with a dash of milk and a small dollop of foam on the crema. Served in an espresso glass (90mL) with a single or double shot of espresso (30-60mL).
Flat White
Espresso with textured milk and a thin layer of textured foam. Served in a wide cup (190mL) with a single or double shot of espresso (30-60mL) and textured milk & foam.
Latte
Espresso with textured milk and a finger-width layer of foam. Served in a glass or cup (220mL) with a single or double shot of espresso (30-60mL) and textured milk & foam.
Cappuccino
Espresso with 1/3 steamed textured milk and 1/3 creamy foam, dusted with chocolate. Served in a cup (190-240mL) with a single or double shot of espresso (30-60mL).
Mocha
Similar to a cappuccino but with added drinking chocolate stirred into the espresso before adding milk and foam. Served in a cup or tall glass (190-240mL) with a single or double shot of espresso (30-60mL), drinking chocolate, and textured milk & foam.
Babyccino
Steamed textured milk with a layer of foamed milk, optionally dusted with chocolate. Served in a small cup (90mL) without espresso, with textured milk & foam.
Shot Volume Programming
The Mini Barista features Auto Shot Volumetric Control, allowing you to program custom espresso pour volumes.
Preparing for Shot Programming
Ensure the Water Reservoir is filled sufficiently.
One Cup - Shot Volume Program
- Press and hold the ON/OFF button for 4 seconds until the ON/OFF and READY lights flash.
- Insert a One Cup Filter Basket into the Group Handle, fill with coffee grinds, tamp, and insert the handle into the Group Head.
- Turn the dial to the ONE CUP position. Espresso will start pouring.
- When the desired volume is reached, return the dial to the vertical READY position. The pour will stop.
The new 1 Shot Volume is now programmed.
Two Cup - Shot Volume Program
- Press and hold the ON/OFF button for 4 seconds until the ON/OFF and READY lights flash.
- Insert a Two Cup Filter Basket into the Group Handle, fill with coffee grinds, tamp, and insert the handle into the Group Head.
- Turn the dial to the TWO CUP position. Espresso will start pouring.
- When the desired volume is reached, return the dial to the vertical READY position. The pour will stop.
The new 2 Shot Volume is now programmed.
Restore Default One & Two Cup - Shot Volumes
- Press and hold the ON/OFF button for 4 seconds until the ON/OFF and READY lights flash.
- Turn the dial to the HOT WATER position.
- All lights will flash three times, indicating default volumes have been restored. The programming mode is now finished.
- Return the dial to the vertical READY position.
Important: If programming is not started within 1 minute, the machine will exit the mode.
Care & Cleaning
Regular cleaning ensures optimal performance and coffee taste. Deposits of coffee oils can affect the machine's operation.
General Cleaning
Purge water through the Group Head and Steam Wand before and after making coffee. Avoid alkaline cleaning agents, abrasives, or metal scourers on the exterior; use a soft cloth and mild detergent.
Parts Not Dishwasher Safe
Group Handle, Drip Tray, Tamper, Water Reservoir.
Cleaning Tablets
Sunbeam Espresso Machine Cleaning Tablets (EM0020) are recommended.
Cleaning Drip Tray
Empty the drip tray when the water level indicator appears. Clean weekly with warm water and mild detergent, rinse, and dry.
Cleaning Warming Plate & Exterior
Wipe the machine with a damp cloth and dry. Do not immerse the machine in water.
Cleaning Group Handle & Filter Basket
Every Time: Rinse with warm water after each use. Regular Intervals: Clean in warm, soapy water with mild detergent.
Cleaning Group Head
Every Time: Run water through before making espresso. Weekly: Purge water by turning the dial to ONE CUP, then return to READY. Wipe the inside rim with a damp cloth and brush.
Cleaning Filter Baskets
Every 2-3 Months: Soak the filter basket overnight in the milk jug with warm water and a Sunbeam Cleaning Tablet. Rinse thoroughly. Place the basket in the group handle (without coffee), insert into the group head, and run water through by turning the dial to ONE CUP.
Unblocking Filter Baskets
If a Dual Wall Filter Basket becomes clogged, use the provided Cleaning Pin to clear the exit hole.
Cleaning Steam Wand
Every Time: After texturing milk, purge the steam wand with HOT WATER for 1-2 seconds and wipe with a damp cloth.
Cleaning Steam Wand (2-3 Months)
Soak the steam wand overnight in the milk jug with warm water and a cleaning tablet. Rinse, wipe, and run hot water through for 40 seconds.
Unblocking Steam Wand
Use the provided Cleaning Pin to clear the steam wand tip hole, then run hot water through.
Steam Wand Remains Blocked
Unscrew the steam wand tip, soak overnight with cleaning tablet, rinse, clean the tip with the pin, reassemble, and run hot water.
Group Head Rubber Seal
The seal may require replacement if watery espresso leaks from the group head or if the handle feels loose. Contact Sunbeam for assistance.
Descaling: Group Head & Steam Wand
Descaling removes mineral deposits and is recommended every 4-6 months, depending on water hardness.
Descaling Solution Options
- Sunbeam Espresso Machine Descaling Tablets (EM0010)
- Sunbeam Liquid Descaler (KE0100)
- White vinegar and warm water
Descaling Program
The descaling program takes approximately 10 minutes. Ensure each step is completed within 5 minutes of the previous one.
Preparing for Descaling
Fill the Water Reservoir with your chosen descaling solution (follow specific instructions for tablets, liquid, or vinegar/water mix). Place a 1-litre container under the Group Head and another under the Steam Wand.
Accessing the Descaling Program
Press and hold the ON/OFF button for 4 seconds until the ON/OFF and READY lights flash.
Step 1: Steam Wand Descaling
Turn the dial to STEAM. The machine will dispense hot water from the steam wand for approximately 2 minutes.
Step 2: Group Head Descaling
Turn the dial directly to ONE CUP. The machine will dispense hot water from the group head for approximately 2 minutes.
Preparing for Purge
Rinse the Water Reservoir thoroughly with clean water. Refill with clean water. Empty the collection containers.
Step 3: Steam Wand Purge
Turn the dial directly to STEAM. Hot water will dispense from the steam wand for approximately 2 minutes.
Step 4: Group Head Purge
Turn the dial directly to ONE CUP. Hot water will dispense from the group head for approximately 2 minutes. The descaling program is now complete.
Completion
The ON/OFF light will be solid, and the READY light will flash. Return the dial to the READY position and empty the containers.
Troubleshooting Guide
| Problem | Possible Cause | What To Do |
|---|---|---|
| Group Handle comes off during espresso pour. | Group Handle not attached correctly or not tightened sufficiently. | Ensure all three tabs are fully inserted into the Group Head and rotated to the centre position. |
| Espresso squirts out of the Group Head during pour. | Coffee grind too fine or tamped too hard. Top edge of filter not free of coffee grinds. | Change to a coarser grind, tamp more lightly, and clean the filter rim and Group Head. |
| Espresso trickles down the side of the Group Handle. | The Group Head is dirty. Group Head rubber seal is damaged or worn. | Clean the Group Head and seal. Contact Sunbeam Customer Care if the seal is damaged. |
| No coffee pours. | No water in the Water Reservoir. Group Head may be blocked. Dual Wall Filter Baskets may be blocked. | Fill the reservoir. Prime the machine. Use the Cleaning Pin to unblock filter baskets. |
| Coffee pours out in drips (Over Extracted). | Grinds too fine or tamped too hard. Machine has scale build-up. Beans are old or grinds are dry. | Change to a coarser grind, tamp more lightly, descale the machine, use fresh beans/grinds, and store pre-ground coffee airtight. |
| Espresso does not have any Crema (Under Extracted). | Grinds not compacted enough. Grinds too coarse. | Tamp more firmly. Use a finer grind. |
| Uneven cup filling. | Uneven tamping or obstruction in pouring spouts. | Tamp evenly and check pouring spouts are clear. |
| Spent Coffee Cake is wet. | Dual Wall Filter Baskets can keep the cake wet. | Leave Group Handle in Group Head until milk texturing is finished to allow more time for water to dissipate. |
| Espresso tastes burnt. | Type of coffee used. Using steam function just before pouring espresso. | Try different coffee brands. Allow machine to cool slightly after steaming before brewing espresso. |
| Coffee is too cold. | Milk may not be heated enough. | Ensure milk is heated properly during texturing (60-65°C). |
| No steam from the Steam Wand. | Steam Wand Tip is blocked. No water in the Water Reservoir. | Clean the steam wand tip. Fill the water reservoir and purge with hot water. |
| Not enough froth when texturing. | Milk may not be fresh. Milk temperature too warm. Type of jug used. Milk has been boiled. Milk is making bubbles rather than micro-foam. Milk is not taking in enough air. | Use fresh, cold milk (around 4°C). Use a chilled stainless steel jug. Ensure correct steam wand positioning and air introduction. |
| Pump makes an unusually noise. | No water in reservoir. Water Reservoir not correctly positioned. Red Plug from packaging may still be inserted. | Fill the reservoir. Ensure it's correctly positioned. Remove the red plug from the reservoir base if still present. |
If issues persist, contact Sunbeam Customer Care.
Warranty
This Sunbeam product is covered by a 12-month replacement or repair warranty, in addition to your rights under the Australian Consumer Law or New Zealand Consumer Guarantees Act.
The warranty covers defects arising from faulty materials or workmanship within the warranty period. It does not cover misuse, accidental damage, or normal wear and tear. For full details on coverage and exclusions, please refer to the warranty terms.
Contact Sunbeam Customer Care:
Australia: www.sunbeam.com.au, Phone: 1300 881 861
New Zealand: www.sunbeam.co.nz, Phone: 0800 786 232
Espresso Machine Accessories Available for Purchase
Enhance your coffee experience with these accessories:
- 58mm Filter Baskets (Single Wall, Dual Wall - One Cup & Two Cups)
- Milk Jug (600mL)
- Espresso Machine Cleaning Tablets (EM0010)
- Coffee Maker Liquid Descaler (KE0100)
- Espresso Machine Descaling Tablets (EM0020)
Contact Sunbeam Customer Care for purchase information.
Need Help with Your Appliance?
Contact the Sunbeam Customer Care Team or visit their website for information and tips on getting the most from your appliance.
Australia:
Visit: www.sunbeam.com.au
Phone: 1300 881 861
Mail: Suite 1, Level 1, 13 Lord Street, Botany NSW 2019, Australia
New Zealand:
Visit: www.sunbeam.co.nz
Phone: 0800 786 232
Mail: Level 6, Building 5, Central Park, 660-670 Great South Road, Greenlane, Auckland, New Zealand
Product illustrations and photographs may differ slightly from the actual product due to ongoing improvements.
