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6
Blending Guide
ACTION SUGGESTED PREPARATION SPEED TIME
FOOD TYPE & PROCEDURE SETTING
Aerate Thickshakes, Place milk in jug 2 1– 2 mins
Smoothies followed by
flavourings. Blend
until smooth
Pouring cream The cream will be at 1 50 secs
the ribbon stage
Pouring cream The cream will be 1 1–1
1
⁄2
fully whipped mins
Chopping Herbs Process
1
⁄2 cup Pulse 30 secs –
loosely packed herbs 1 min
at a time
Crumbing Plain biscuits Break bisuits into Pulse 30 secs –
medium size pieces 1 min
Bread Remove crusts from 2 30 secs –
2 slices of bread and 1 min
break into medium
size pieces
Emulsions Mayonnaise, Pour ingredients into 1 2 – 3 mins
Marinades or jug, using the
Dressings removable filler cap
for food that needs
to be added gradually
Grinding Coffee beans Process
1
⁄2 cup at a 2 1 min
time to ensure an
even texture
Soft spices such Process
3
⁄4 cup at a 2 1 – 2 mins
as peppercorns time to ensure an
even texture
Nuts Process
3
⁄4 cup at a 2 1 – 2 mins
time to ensure an
even texture
Mixing Pouring Batters Blend until just 1 30 secs –
(crepes and
combined 1 min
pancakes)
Pureeing Soups,
Sauces
Process food with 2 1 – 2 mins
Drinks and liquid until smooth
Baby food Do not process boiling
or hot ingredients