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How to Clean the Blender
1. Unplug blender from electrical outlet.
2. Wipe blender base, control panel, and cord with a damp
cloth or sponge. To remove stubborn spots, use a mild,
non-abrasive cleanser.
3. Carefully wash jar, filler-cap, and lid(s) in hot, soapy water.
Do not attempt to disassemble blade from jar. Care should
be taken when handling the blades as they are very sharp.
Rinse and dry thoroughly. Do not soak. Do not wash in a
dishwasher.
4. Store blender with lid ajar to prevent container odor.
Hints for Best Use
• Do not chop or process hard foods such as cheese, crackers
or meat.
• A maximum of 12 tablespoons (180 ml) of coffee beans can
be ground at a time.
• To add foods/liquids when blender is operating, remove
filler-cap from container cover and add ingredients through
opening.
• If blending action stops during blending or ingredients stick
to sides of the jar, turn blender OFF. Remove cover and use
a rubber spatula to push mixture toward blades.
• Do not process hot foods or liquids in blender.
• Do not try to mash potatoes, mix stiff dough, whip egg
whites, grind raw meat, or extract juices from fruits and
vegetables. The blender is not made to perform these
tasks.
Hints for Best Use (cont.)
• Do not store food or liquids in the blender jar.
• Avoid bumping or dropping the blender.
Recipes
Health Drink
1
⁄4 cup (60 ml) pineapple juice
1
⁄4 ripe medium size banana, peeled and sliced
1
⁄2 8-ounce (125 ml) carton vanilla or plain yogurt
1
⁄4
cup (60 ml) fresh or frozen strawberries
1 tablespoon (15 ml) wheat germ
1
⁄2 teaspoon (2.5 ml) vanilla extract
Place pineapple juice, banana, yogurt, strawberries, wheat
germ, and vanilla extract in blender jar. Cover and blend to
desired consistency.
Fruit Smoothie
1
⁄2 cup (125 ml) sliced fresh or frozen fruit
1
⁄2 8-ounce (125 ml) carton vanilla or plain yogurt
1
⁄2
cup (125 ml) milk
1 teaspoon (5 ml) honey
1
⁄2 teaspoon (2.5 ml) vanilla extract (optional)
Place fruit, yogurt, milk, honey, and vanilla extract in blender
jar. Cover and blend to desired consistency.