Instructions For Use
(Cont.)
5. Add ingredients to the Blender Container and secure the Lid by turn-
ing 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 processing 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 leak-
age, 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.
8. Plug the power Cord into a 120V AC electrical outlet. Turn the Control
Dial to the desired speed setting: 1 is the lowest speed; 3 is the high-
est. Blend until ingredients have reached desired consistency.
CAUTION: If Container rotates during blending, immediately turn
Control Dial to (0) OFF, then secure by tightening the Collar and
Blade Assembly on Blender Container.
9. When blending is complete, turn Control Dial to the (0) OFF and
remove the plug from the electrical outlet.
10. Clean unit as instructed in the "User Maintenance Instructions."
Crushing Ice
Add 1 cup of ice cubes, about 9, to the Blender Container. Place the Lid
on Blender Container then repeatedly turn the Control Dial to (P) Pulse
and release. Repeat until the cubes are reduced. This will yield one serv-
ing, about 1 cup.
Hot Ingredients
CAUTION: Use extreme caution when blending hot liquids to
avoid accidental scalding or burns. Do not use your hand to cover
opening!
NOTE:
When processing hot foods, always remove the Measuring Cap
from the Lid before beginning.
• DO NOT put more than one cup of hot ingredients into the Blender
Container before beginning blending.
• After the blending process has begun, you may slowly add up to an
additional 1 cup of hot ingredients through the center hole in the Lid.
• Always use a vessel with a pouring spout when adding hot ingredi-
8
21
TM
Recipes on this page have
been specially created by
Rachael Ray.
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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