18
7
Instructions For Use
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 the (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
assembled and securely tightened.
5. Add ingredients to the Blender Container and secure the Lid by
turning it clockwise to engage the locking tabs.
NOTE:
Do not fill
the Container more than 3/4 full, 4.5 cups (36 oz.).
Never operate
when the Container is empty.
6. Insert the Measuring Cap into the center of the Lid and turn it
about 1/4 turn (clockwise or counter clockwise) to engage the
locking tabs. The Measuring Cap may be removed as needed to
add additional ingredients during processing. However, when pro-
cessing hot foods or liquids, remove the Measuring Cap to prevent
pressure build-up.
7. At the start of the blending process, the powerful motor may cause
the liquid to surge against the Lid and cause leakage. To prevent
leakage, as well as steadying the unit, place one hand firmly on top
of the Lid and select your desired blending speed. Never lean over
the Blender when it is started or while it is running.
Remember to
always hold the Lid during use.
Recipes
(Cont.)
Recipes on this page have
been specially created by
Rachael Ray.
R
A
Y
TM
CHOPPED ICEBERG LETTUCE WITH "FRENCH" DRESSING
1
head iceberg lettuce
4
radishes, chopped
4
scallions, chopped
1/3
seedless cucumber, chopped
1
cup shredded carrots (preshredded are available in produce section)
DRESSING
1/3
cup white wine vinegar
1/3
cup sugar
1/2
cup ketchup
1/2
cup extra-virgin olive oil (evoo) (eyeball it)
1
teaspoon garlic powder
2
teaspoons Worcestershire Sauce
®
1/4
small white onion, finely chopped or grated
salt and white pepper, to taste
Hold the lettuce head over a clean counter, core side down. Give the let-
tuce head a good whack on the counter and pull the core out. Chop let-
tuce. Combine lettuce, radishes, scallions, cucumber and carrots in a
large salad bowl.
Make the dressing: Put all of the dressing ingredients in the Blender
Container. Put the top in place and blend on Speed 3 until dressing is
combined. Pour dressing over salad and toss. Adjust salt and pepper to
your taste.
Yield: 6 servings
CRUDITÉS AND 3 SAUCES
ANCHOVY SAUCE
2
tins flat-fillet anchovies, lightly drained
1
tablespoon small capers in brine
2
tablespoons caper brine
1
clove garlic, cracked from skin
1/2
cup extra-virgin olive oil (evoo) (eyeball it)
BLACK OLIVE AND PARMIGIANO SAUCE
1/2
cup pitted nicoise or Kalamata olives
2
tablespoons red wine vinegar (eyeball it)
1
teaspoon dried thyme or 2 tablespoons fresh thyme leaves
1/3
cup extra-virgin olive oil (evoo) (eyeball it)
1/4
cup grated Parmigiano Reggiano cheese (a handful)
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