Filter
Top Products
6 7
Pulse on and off if needed to complete
pureeing.Add additional liquid as needed.
For a less processed texture, reduce
blending time and check consistency
periodically.
To make coolers, crushes and frozen
cocktails, put ingredients including 1-2
cups of crushed ice, into blender. Cover
and blend on HIGH for 10-15 seconds.
Serve over crushed ice, if desired.
If blades get clogged, move switch to OFF,
unplug blender and move food away from
the blades with a rubber spatula. Move
switch to required setting and continue
blending.
CARING FOR AND CLEANING
YOUR BLENDER
1.Always unplug blender before
disassembling any parts.
2. How to disassemble the blade unit of
your Kambrook Reflections Classic
Blender:
i) Ensure the jug is securely placed on
the base
ii) Ensure the blender is switched off at
the base and the power outlet
iii) Using the jug handle (and securing
the jug with the other hand) twist the
jug anticlockwise until the blade unit
is loose
iv) Lift the jug, remove the silicon ring
and remove the blade unit.
Caution: Blades must be handled
carefully as they are sharp!
3.Always wash the lid, container and blade
assembly in warm soapy water after
each use. Rinse thoroughly and dry.
Never use an abrasive cleaner.
Do not place in the dishwasher
.
4.Wipe the base unit and cord and with a
damp cloth. Do not immerse the base
unit in water or any other liquid.
5. How to reassemble the blade unit of
your Kambrook Reflections Classic
Blender:
i) Turn jug upside down
ii) Place the thick silicon ring over the
blades
iii) Insert the blade unit in the bottom
of the blender jug and turn clockwise
until tightly screwed-in.
Caution: Blades must be handled
carefully as they are sharp!
6. Do not store food or beverages in the
container. Put them into storage
containers instead.
7. Do not over blend. Blending takes just
seconds, not minutes.
General
There are no user serviceable parts inside
the appliance, so for your own saftey and
convenience always obtain service through
an
Authorised Ser
vice Centr
e
.
Blade unit
Thick silicon ring
Jug thread
RECIPES
Hearty Potato Soup
1 cup sliced Carrots
2 cloves of garlic
1 medium onion, peeled and cut
into eighths
3 medium potatoes, peeled
and cut into eighths
2 tablespoons olive oil
400ml (2 cups) water
400ml (2 cups) chicken broth
1 teaspoon dried parsley
1 teaspoon celery salt
pinch of black pepper
Place the blender container on the base.
Cover and open feeder cap. Operate pulse
switch with one had whilst dropping the
vegetables into the blender with the other,
beginning with the carrots and ending with
the potatoes. Do this in small batches.
Remove and reserve vegetables as they
are chopped. Sauté the chopped
vegetables in oil in a 2.25 litre (4 pints)
saucepan for 2 minutes.Add the remaining
ingredients, bring the soup to a boil and
reduce to a simmer. Cook 30 minutes.
Makes 1.75 litres (3 pints)
Pureed Garden Variety Soup
3 medium tomatoes cut into quarters
1 leek, white part only, cut into quarters
1 clove garlic
1 tablespoon chopped dill
1 carrot, cut into quarters
1 stalk celery, cut into quarters
400ml (2 cups) water
2 chicken bouillon cubes
2 tablespoons chopped parsley
Place all ingredients into a 2.25 litre (2
quart) saucepan bring to a boil and then
reduce heat to a simmer. Cook for 10
minutes. Carefully spoon cooked
vegetables into the blender with 200ml
(1 cup) of the liquid. Cover tightly. Set on
HIGH and run blender for 10 seconds.
Return to the OFF. Open feeder cap and
carefully pour in remaining liquid. Close
cap and run on HIGH for 10 more
seconds on until the mixture is velvety
smooth. Serve immediately.
Makes: 1.5 litres (2 pints)
Old Fashioned Carrot Cake
2 carrots, peeled and cut into 25mm
(1 inch) slices
4 slices pineapple, cut into quarters
60ml (
1
⁄4 cup) pineapple juice
100ml (
1
⁄2 cup) vegetable oil
2 eggs
2 teaspoons vanilla
1
⁄2 cup of brown sugar
1
⁄2 cup of sugar
1
1
⁄2 cups of plain flor
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1
⁄4 teaspoon of n
utmeg
pinch of allspice
1
⁄2 cup raisins
1
⁄2 cup chopped waln
uts