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Quantities and handy hints
11
• When blending soups and sauces, it is recommended
to use 2 cups of mixture at any time.
• Thick mixture such as pates, puree more efficiently
if the blending is
1
⁄
4
to
1
⁄
2
full.
• When using several ingredients, place liquid
ingredients in the jug first.
• When crushing ice, add 1 cup of water as this will
aid in the ice crushing process. Continue pulsing
until the ice is completely crushed and it has a snow
flake texture .
• When blending thick or dry mixtures it may be
necessary to stop the Powermax and scrape down
the sides of the jug, once or twice during blending.
• Your Powermax is not designed to chop/mince
meat or extract juice from fruit and vegetables.
Suggested uses chart
10
Action Speed Time setting Suggested food type Preparation
and procedure
Aerate 2 30 secs to 1 min thinkshakes, smoothies place milk in jug followed by
favouring, blend until desired thinkess
1 30secs cream blend until desired consistency
Chopping Pulse 30 sec to 1 min nuts, herbs, ginger (diced) Use only
1
⁄
2
cup quantity at one time
or chilli ensuring even texture
Crumbing 2 30 secs breadcrumbs tear bread roughly into even sized
pieces and process until crumbed
2 30 secs to 1 min biscuit crumbs break into medium sized pieces and
process unatil crumbed
Emulsions 1 2-3 mins mayonnaise, marinades pour oil into jug, through opening in
lid, or dressings with motor running
Grinding 2 25-35 secs spices, coffee (Do not blend use
1
⁄
2
cup at a time to ensure
whole nutmeg) even texture
Refining 2 20-40 secs white sugar, demerara sugar For castor sugar consistency process
20 seconds then a further 40 seconds
for icing sugar consistency
Mixing 1–2 30-40 secs batters blend until just combined
Pureeing 2 35 secs to 1 min soups, sauces, drinks, process well until no visible solids
desserts and baby food remain and mixture is smmoth
DO NOTPROCESS HOTLIQUIDS
Crushing ice Pulse 1-2 secs ice Place ice in the blender and add 1
cup of water. The water will aid the
ice crushing process.
BR6859 BBL200 Book.qxp 27/5/05 12:20 PM Page 10