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– 11⁄2 |
|
|
|
| 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 |
|
|
|
|
|
|
|
|
|
|
6