Osterizer 4093, User Manual And Recipes

Page: 11 / 56

Hen? are some helpful tips the Oster experts, developed especially for you.
Put liquids called for in recipes into the container first, unless the recipe says
otherwise.
Ice
Add ice cubes only when you have at least 1 cup
of liquid in the con-
tainer. Add one at a time through feeder Cap motor is running. Always
use highest speed.
Removing cover
Don’t remove the cover while blending. Food may spatter if .you do. Instead,
open the feeder cap to add foods.
Open the feeder cap when you’re working with hot
foods to vent steam. Tilt feeder cap away from you.
Keep hands and other exposed skin away from the
cover opening to prevent possible burns.
When you work hot liquids, remove feeder cap
and start blending at a low speed. Then move to faster
speed. Do not add liquid over the level.
Food
Blend only the amount of food suggested in this book. If you want greater amounts,
blend in batches. Using larger amounts may overload and wear the motor. You
might also get different results from those described.
Increase speed if motor labors while blending. This prevents motor wear.
Don’t overblend. The blender works in seconds, not minutes. Stop and check
food before blending again.
Curdled mayonnaise
Empty blender container. Then process another egg and cup of the
curdled mayonnaise at ON. Take off feeder cap and pour rest of the mayon-
naise into container. Blend until thickened. Turn unit OFF. Use a rubber spatula
to scrape sides of blender container if needed.
Gravy or
Pour gravy or sauce into a measuring cup. Then put cup (125mL) back into
the blender container. Cover. Turn unit ON and remove feeder cap. Gradually,
add the rest of the gravy or sauce. Blend until smooth.
gravy
Cook the giblets in water or broth. Cool to room temperature. Cut giblets in l-inch
pieces. Put in blender container. Cover with cooled cooking liquid. Cover
container. Process 2 times at PULSE. (If giblet pieces are still too large, process
one or two additional times.)
butter
Pour 1 cup (250mL) sweet or sour heavy cream into blender container. Cover
and process,at ON until butter forms. Turn unit OFF Pour through a sieve to drain..
Put butter into small bowl. Press with a spatula to take out rest of-liquid. Add salt
as you knead the butter. If you want herb butter, add 1 tablespoon dried
herbs (parsley, tarragon, savory or a garlic clove) per cup (250mL) of cream.