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Instructions For Use (Cont.)
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 highest. Blend until ingredients have reached desired consis-
tency.
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 (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 serving, 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-
ents.
Recipe on this page has
been specially created by
Rachael Ray.
R
A
Y
TM
DECADENT DUO FOR DECADENT DUOS
Chocolate Cups with Whipped Cream
2/3 cup whole milk
1 egg
2 tablespoons sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut liqueur or dark rum
4 demitasse cups
1 cup whipping cream
2 tablespoons sugar
Mint sprigs, for garnish, optional
Heat milk in a small pan over moderate heat until it comes to a boil.
In blender combine egg, sugar, a pinch of salt, semisweet chips, and
liqueur. Turn on blender to Speed 1. Pour in boiling milk in a slow
stream. The hot milk will cook egg and melt chocolate. Blend 1
minute, until smooth.
Spoon chocolate into 4 demitasse cups and chill. After dinner, beat
cream until soft peaks form. Add a little sugar and beat to combine.
Top the chocolate cups with a dollop of cream and garnish each cup
with mint sprigs.
Place cups on saucers and serve with demitasse spoons. If you use
teacups, this recipe will yield 2 cups, rather than 4.
Yield: 4 servings in demitasse cups
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