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Assembly Instructions
NOTE: Before each use, make sure the blender cord is
unplugged and the Control Dial is in the (0) OFF position.
Blender
CAUTION: Use extreme care when handling the Blade
Assembly. Do not touch the Blades with your fingers. The
Blades are very sharp and can cause injury if touched.
1. Carefully place the Rubber Seal
Ring over the Blade Assembly.
2. Turn the Blender Container
upside down. Insert the Blade
Assembly into the opening at
the bottom of the Container,
then turn the Collar clockwise
to engage the threads.
3. The Blade Assembly MUST be
firmly attached to the Blender
Container, Note that the
Measuring Cap doubles as a
'key' to tighten or loosen the
Blade Assembly. Insert the
Measuring Cap into the Collar,
allowing the notches in the
Measuring Cap to engage the
ribs in the Collar. While secure-
ly holding the Blender
Container, turn the Collar
clockwise to tighten or counter
clockwise to loosen.
4. When tightening the collar align
the LOCK symbol molded
on the bottom of the collar,
within the LOCK RANGE sym-
bol IIIIIII molded on the
bottom of the Blending
Container.
5. Place the Blender Container
onto the Motor Housing, mak-
ing sure it is properly seated.
1500
1250
1000
750
500
250
max
ml
60
40
20
ml
Rubber
Seal
Ring
Blade
Assembly
Collar
Blender
Container
1500
1250
1000
750
500
250
max
ml
60
40
20
ml
Measuring
Cap
Measuring Cap In Use As a Key
Blade Assembly
and Seal Ring
Locking Notches
QUICK CREAMY TOMATO SOUP
2 (15-ounce) containers, chicken or vegetable stock/broth (preferred
brand: Kitchen Basics)
1 (28-ounce) can concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil, cut into chiffonade, for garnish
Soup toppers, for garnish, recipe follows
Combine broth and tomatoes in a medium saucepan over moderate heat.
When soup bubbles, stir in heavy cream and reduce heat to low. Season
with a little salt and pepper and simmer gently 15 minutes, stirring occa-
sionally. Working in 2 to 3 batches, transfer to blender and blend on
Speed 3 until smooth. Serve bowls of soup with basil chiffonade and
floating soup toppers, recipe follows.
Yield: 4 servings
SOUP TOPPERS:
4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan
breads at counter in market
2 cloves cracked fresh garlic, optional
Extra-virgin olive oil
Freshly ground black pepper
1/2 pound shredded cheese to complement your soup: provolone,
Asiago, cheddar, Gruyere, Swiss, etc.
Toast bread slices in your toaster until golden. Rub the toasted bread
rounds with crushed garlic, if using. Arrange bread on cookie or baking
sheet. Drizzle each slice with extra-virgin oil and top with a grind of black
pepper and a layer of shredded cheese. Place under hot broiler to melt
cheese until toppers are golden brown in color.
Yield: 4 servings
Recipes on this page have
been specially created by
Rachael Ray.
TM
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