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6
using your blender
Make sure the unit is switched off and unplugged from the mains supply socket
before assembly.
Make sure that the speed control is set to the off (0) position before plugging your
blender in to the mains supply.
Never place your fingers inside the jug during operation or when adding
ingredients.
1. Place the jug onto the base by lining up the recesses on the jug with the lugs on the
base. Make sure that the jug is seated squarely and securely on the base. When the
jug is correctly fitted, the speed control surround will illuminate green.
2.
Add the ingredients to the blending jug. Don’t overfill the jug.
3. Fit the lid onto the jug. Make sure that the spout cover on the lid aligns with the spout
on the jug. Push down until the lid is securely fitted.
4. Fit the stopper.
5. During processing, further ingredients can be added by removing the stopper in the
lid. Refit the stopper after adding any ingredients.
Blending
Do not operate your blender continuously for more than one minute without
giving it a rest period of two minutes.
Place one hand on top of the lid to steady your blender during processing.
To start blending, set the speed control to
1
. To blend at a higher speed, set the speed
control to
2
. The speed control surround will illuminate blue when the speed control is in
the
1
,
2
or
PULSE
position.
For more control, blend food in short bursts by turning the speed control to the
PULSE
position for a few seconds at a time until the desired consistency is achieved.
During blending the stopper can be removed to feed ingredients into the jug.
Using your blender to crush ice
For best results defrost ice cubes slightly before crushing. To crush home made (small)
ice cubes fill the jug to 750ml and add 200ml water. To crush shop-bought (large) ice
cubes add 15 ice cubes to the blender jug and add 200ml of water.
1. Place the ice cubes and water inside the jug.
2. Fit the lid and stopper. Crush the ice using short bursts by turning the speed control
to the
PULSE
position.
Содержание pro kitchen
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