6
Assembly Instructions
NOTE: Before each use, make sure the blender cord is
unplugged and the Control Dial is in the (0) OFF position.
CAUTION: Use extreme care when handling the Blade
Assembly. Do not touch the Blades with your fingers. The
Blades are very sharp and can cause injury if touched.
1. Carefully place the Rubber Seal Ring over the Blade Assembly.
2. Turn the Blender Container
upside down. Insert the Blade
Assembly into the opening at
the bottom of the Container,
then turn the Collar clockwise
to engage the threads.
3. The Blade Assembly
MUST
be
firmly attached to the Blender
Container, Note that the
Measuring Cap doubles as a
'key' to tighten or loosen the
Blade Assembly. Insert the
Measuring Cap into the Collar,
allowing the notches in the
Measuring Cap to engage the
ribs in the Collar. While secure-
ly holding the Blender
Container, turn the Collar
clockwise to tighten or counter
clockwise to loosen.
4. When tightening the collar,
align the LOCK symbol
molded on the bottom of the
collar, within the LOCK RANGE
symbol
IIIIIII
molded on the
bottom of the Blending
Container.
5. Place the Blender Container
onto the Motor Housing, mak-
ing sure it is properly seated.
1500
1250
1000
750
500
250
max
ml
60
40
20
ml
Rubber
Seal
Ring
Blade
Assembly
Collar
Blender
Container
1500
1250
1000
750
500
250
max
ml
60
40
20
ml
Measuring
Cap
Measuring Cap In Use As a Key
Blade Assembly
and Seal Ring
Locking Notches
19
Recipes on this page have
been specially created by
Rachael Ray.
R
A
Y
TM
CRUDITÉS AND 3 SAUCES (continued)
GARDEN TOMATO AND SCALLION SAUCE
2
plum tomatoes, seeded and chopped
2
scallions, whites and tops, thinly sliced
2
tablespoons chopped fresh flat-leaf parsley (a palmful)
Extra-virgin olive oil (evoo), for drizzling
Coarse salt and freshly ground black pepper, to taste
CRUDITÉS
2
large eggs
1
seedless cucumber, halved across then quartered lengthwise
1
head celery, trimmed, separated, and wiped clean, ribs left whole
4
scallions, whole, cleaned and roots trimmed
4
large radishes, cleaned but left whole with greens intact
4
baby zucchini, washed
4
small carrots, peeled and left whole
2
vine ripened tomatoes
Make the anchovy sauce: Place anchovies, capers, caper brine, and gar-
lic in Blender Container and blend on Speed 3. Stream in evoo to form a
thick dressing. Scrape the dressing into a small serving cup or bowl.
Clean the Blender Container and return it to its base.
Make the black olive and Parmigiano sauce: Place olives, vinegar and
thyme in Blender Container. Blend on Speed 3 and stream in evoo. When
dressing forms, stop blender and add cheese. Pulse-process cheese into
dressing then transfer dressing into a second cup or small bowl.
Make the garden tomato and scallion sauce: In a small mixing bowl, com-
bine tomatoes, scallions, and parsley. Drizzle the sauce with evoo and
season it with salt and pepper, to taste.
Prepare the crudités: Place eggs in a small pot. Cover eggs with water
and bring water to a boil. Cover pot and remove from heat. Let eggs
stand 10 minutes. Drain eggs then crack shells by rattling cooked eggs
inside empty, covered pot. Peel and cool eggs under cold running water.
Arrange the vegetables in a flower pot, building high and stuffing the pot
lightly. Nest whole eggs and whole tomatoes among the vegetables.
Serve your vegetable masterpiece with sauces to pass at table.
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