15
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Hints & Tips
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Add butter or oil to heating plate and allow to melt before frying vegetables.
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If soup recipes call for cheese or cream to be added at the end of the recipe, don’t
allow to boil. Most soup will actually be hot enough to melt the cheese using just the
stir function rather than adding more heat.
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To make low fat soups, use low fat fromage frais instead of crème fraîche or soured
cream.
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If your soup is too thick, thin with a little water or semi-skimmed milk when blending.
Do not exceed 1.4L.
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If you are making tomato soup and your tomatoes are too pale and under ripe, add
1tbsp of tomato purée to add colour and flavour.
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Cut most foods into cubes approximately 1.5-2.5cm to achieve a more uniform re-
sult. Cut all cheese into pieces no larger than 1.5cm.
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Use measuring cup in the lid to measure liquid ingredients such as alcohol. Always
replace after ingredients have been added.
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When chopping fresh herbs, garlic, onion, zest, breadcrumbs, nuts and spices make
sure the glass jar and cutting assembly are completely dry.
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If food tends to stick to the sides of the glass jar when blending, pulse in short
bursts.
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Pulses should be short bursts. Space the pulses so the blades stop rotating between
pulses.
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Don’t over process foods. This appliance will achieve most desired results in seconds
not minutes.
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For frozen drinks, chill all ingredients before blending.
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If foods do not seem to be blending smoothly, use the pulse function to chop then
blend continuously.
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Ensure you add oil or butter to the non-stick plate before you turn the heater on.
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If in any doubt about what’s happening, switch off the Soup Maker and refer to this
IB.
