HOW
TO
USE
YOUR
BLENDER
•
Blend
only small
amounts
<It
one
time
•For
light
loads such as
milk
shakes and
fruil
drinks
_
fill container
:y.,
full.
•For heavy loads -such as miKing cheese or meat spreads
fill Blender
V4
to
lI:z
full.
If
the food mixture is too
thick
or
sticky. add asmall amount
of
liquid. With
thick
mix·
tures, a'ow speed gives more agitation than ahigh speed.
•Always use cover to avoid splashing.
•Start with ill to
:y.,
cup
liquid
to finely chop solids. Cut or
break solids
into
I"
to
2"
cubes. Add small amounts
al
atime with blades in motion.
If
large chunks stop blades,
turn off Power Unit, remove chunks and cut
into
smaller
pieces.
•Increase speed
as
load increases but avoid overtilll:ing
Power Unit.
•Overblending, like overcooking, should be avoided.
•Turn Power
Unit
off and wait
until
blades stop before
using spatula to stir, remove contents, or before taking
Blender off Surface-Plate.
• A rubber spatula should
be
used to clean the walls
of
the Blender and the blades, but be sure
'he
Blender
is
turned off.
IMPORTANT -when chopping SOLIDS (carrots, etc.)
...
turn
dial
to
desired speed and add foods through opening in
Blender Lid WHILE BLADES
ARE
IN MOTION.
•
If
unit
jams turn off motor immediately. Don't try to
clear jam while motor is turned on.
THINGS
YOUR
BLENDER
DOES
FOR
YOU,
LBLENDS DRINKS _
Milk
shakes, vegetables, cocktails,
fruit
drinks! Add solids through insert opening in
lid
while blender is operating
on
speed 3or 4. Then turn
to speed 6
until
well blended. Add crushed ice last
few seconds,
if
desired.
The Slender
is
perfect for any
drink
that needs shaking
or vigorous mixing. Most take only afew seconds to mix.
2.
RECONSTITUTES
FROZEN
JUICES -Frozen concen-
trated juices may
be
blended to adelicious freshness,
and they taste better because air is incorporated in
them. Put concentrate in Blender; add water, and use
speed
6.
3.
GRATES
CARROTS,
COCONUT,
ETC.
-
Cut
carrots, etc.
in
I-inch
pieces and add through opening in lid while
blades are in motion, using speed
3.
With medium
speed, solids are
cut
quickly.
When
grating solids,
it
is
necessary to work in small amounts.
When
chopped or
•grated food covers the Blender blades,
it
prevents them
from cutting. Emply Blender and repeat,
if
larger quan-
tities
are needed.
4.
CHOPS
ONIONS,
CABBAGE,
OTHER
VEGETABLES
AND
FRUITS -Cabbage for slaw can
be
cut in the Blender
if
small amounts are rnserted
at
one time. Cut cabbage
in cubes and add through
lid
insert while blades are in
motion.
To
chop vegetables or
fruits
for salads, blend
afew seconds in liquid.
The
longer food is blended,
the more finely
it
is chopped.
5.
MAKES
CRACKER
AND
BREAD
CRUMBS _Turn fresh
or dry bread, crackers and cookies
into
crumbs for cas-
seroles, desserts or pie crusts. Break 3or 4crackers, or
slice
of
bread in the Blender. Turn to speed 3or 4;
blend
until
fine
as
desired. Repeat
if
more are needed.
6.
GRATES
CHEESE
_Add cubes
of
cheese, small amount
at atime. thru insert opening while blades are
in
motion,
on
speed 3or
4.
Empty container and repeat,
if
more
is
neded.
If
cheese is very fresh,
it
may stick
together, but
can
be
easily separated before using.
7.
PUREES
FRUITS
AND
VEGETABLES
-
For
baby or con-
valescent diets, add small amount
of
liquid
with cooked
vegetable or fruit. Hot or boiling mixtures may
be
put
directly into the Slender.
For
cream soups, add cooked
vegetables,
milk
and other ingredients and blend
until
velvety smooth.
For
sauces, jams, fillings,
desserts.
puree fresh
fruits
or cooked dried fruits.
8. BLENDS
SALAD
DRESSINGS _Salad dressings are fun
to
make! Put all ingredients in Btender _(clove
of
garlic can
be
put
in
whole) and blended afew seconds.
9.
MAKES SANDWICH
SPREADS
AND
OTHER
DISHES
FROM
COOKED
MEAT
OR
FISH -
For
tasty fillings,
blend leftover roast. ham, chicken, and other meats,
with mayonnaise and seasonings. Stop motor occasion-
ally to push down mixture with rubber spatula.
10. BLENDS INGREDIENTS
FOR
CUSTARDS,
GRAVIES,
HOLLANDAISE
SAUCE,
CHEESE
SAUCE,
ETC.
-Where
there's aBlender, there's no excuse for lumpy sauce
or
gravy. The general rule is to blend first, then cook. Try
making scalloped potatoes this easy way, Blend flour,
milk
and seasonings and pour over potatoes. Sauce
thickens
as
casserole bakes.
II.
MAKES FRUIT
FRAPPES
AND
SHERBERTS _Make
frappes from sweetened
fruit
juice
by
adding crushed
ice and blend
until
of
sherbert consistency. Sherberts
can
be
made from frozen berries, pineapple, peaches,
other fruits. Cut into pieces and blend
on
speed 3
until
of
sherbert consistency.
A
BLENDER
IS
NOT
SUITABLE
FOR
THESE
OPERATIONS
1.
Whipping
egg
whites.
