Chopper
1. Place the Chopper Container on the
Gear Box and align the locking tabs.
Hold the Gear Box and turn the
Chopper Container clockwise to lock
the two pieces together.
2. Place the Chopper Blade over the
center extension in the Chopper
Container.
3. Place the Chopper Cover on the
Chopper Container, making sure that
the pin extending down from the
Chopper Cover enters the hole in the
Chopper Blade. Press down on the
Chopper Cover and turn it clockwise
to engage the locking tabs.
4. Place the Chopper Assembly on the
Motor Housing, making sure it is fully
seated.
Instructions For Use
Blender
CAUTION: Keep hands and utensils out of the Container while
blending to prevent the possibility of severe injury to persons or
damage to the unit. A scraper may be used but must only be
used when the unit is not running.
CAUTION: Use extreme care when handling the Blender Blade
Assembly. Do not touch the Blades with your fingers. The Blades
are very sharp and can cause injury if touched.
1. Before starting, make sure power cord is unplugged and the Control
Dial is in (0) OFF position.
2. Place the Motor Housing on a clean, dry surface to prevent debris
being pulled into the motor during operation.
3. Make sure that the Blade Assembly, Rubber Seal Ring and Collar
are properly assembled and securely fastened to the Blender
Container. See Assembly Instructions for details.
4. Place the Blender Container on top of the Motor Housing, making
sure it is firmly seated and not tilting to one side.
CAUTION: Never place the Blade Assembly on the Motor
Housing without the Blender Container being completely assem-
bled and securely tightened.
Chopper
Cover
Chopper
Container
Chopper
Blade
Gear Box
7
22
Recipes
(Cont.)
Recipes on this page have
been specially created by
Rachael Ray.
TM
GREENS 'N BEANS SALAD
1/2
head escarole, chopped
1/2
half head green or red leaf lettuce, chopped
1
can (15 ounces) cannellini, drained
1/4
red onion, chopped
1
clove garlic, minced
1
teaspoon sugar
1
tablespoon lemon juice
1
tablespoon red wine vinegar
3
tablespoons extra-virgin olive oil (evoo)
Salt and freshly ground black pepper, to taste
Arrange greens on a large platter or in a salad bowl. Top with beans and
red onions.
Make the dressing: In Blender Container combine garlic, sugar, lemon
juice, and vinegar. Blend on Speed 3. Whisk in evoo. Pour dressing evenly
over the salad. Season salad with salt and pepper, toss and serve.
Yield: 2 servings
GUACAMOLE SAUCE
3
small to medium ripe Haas avocados, pitted and scooped from
skins with a large spoon
1 lemon,
juiced
1/2 teaspoon cayenne pepper, eyeball it
1
cup plain yogurt
1
teaspoon coarse salt, eyeball it
2
plum tomatoes, seeded and chopped
2
scallions, thinly sliced on an angle
Combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt in
blender. Blend guacamole sauce on Speed 3 until smooth. Remove gua-
camole sauce to a bowl and stir in diced tomatoes and chopped scal-
lions. Serve drizzled over your favorite grilled fish or chicken.
Yield: 4 servings
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