Oster 114279 user manual Sauces, Egg yolks, Cup 125 mL butter, melted, Small onion, quartered

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Sauces

WHITE SAUCE

Thin:

1 tablespoon (15 mL) butter and 1 tablespoon (15 mL) all-purpose flour for each cup of milk or cream.

Medium:

2 tablespoons (30 mL) butter and 2 tablespoons (30 mL) all-purpose flour for each cup of milk or cream.

Thick:

3-4 tablespoons (45-60 mL) butter and 3-4 tablespoons (45-60 mL) all-purpose flour for each cup of milk or cream.

Put ingredients into blender container. Cover and process at PULSE until well blended. Pour into saucepan and cook over low heat, stirring constantly until thick. Season to taste with salt and pepper.

YIELD: APPROXIMATELY 1 CUP (250 ML)

CHEESE SAUCE

Add 1 cup (250 mL) cubed processed American cheese and 1/4 teaspoon (1 mL) Worcestershire sauce to ingredients for White Sauce. Cover and process at ON until smooth.

HOLLANDAISE SAUCE

4 egg yolks

1/4 teaspoon (1 mL) dry mustard 1 tablespoon (15 mL) lemon juice dash of hot pepper sauce

1/2 cup (125 mL) butter, melted

Put egg yolks, mustard, lemon juice and hot pepper sauce into blender container. Cover and process at ON. With motor running, remove feeder cap and

pour butter in a slow, steady stream until mixture is completely emulsified. Keep warm over hot (not boiling) water.

YIELD: 3/4 CUP (200 ML)

BÉARNAISE SAUCE

2 tablespoons (30 mL) dry white wine

2 peppercorns

2 tablespoons (30 mL) tarragon vinegar

4 egg yolks

4 sprigs parsley

1/2 teaspoon (2 mL) dry mustard

1 small onion, quartered

2 teaspoons (10 mL) lemon juice

1/2 teaspoon (2 mL) tarragon

dash hot pepper sauce

1/2 teaspoon (2 mL) chervil

1/2 cup (125 mL) butter, melted

Put wine, vinegar, parsley and onion into blender container. Cover and process 2 times at PULSE. Put into small saucepan with tarragon, chervil and peppercorns. Bring to a boil; cook until liquid has completely evaporated. Put into blender container. Add egg yolks, dry mustard, lemon juice and hot pepper saucer. Cover and process at ON. With motor running, remove feeder cap;

pour butter in a steady stream until mixture is emulsified. This may be kept warm in top of double boiler. Serve over meat or fish.

YIELD: 1 CUP (250 ML)

FRESH APPLESAUCE

1/4 cup (50 mL) liquid (fruit juice or water) 4 apples, cut in eights, peel if desired

1/4 cup (50 mL) sugar dash cinnamon

Put liquid and 4 or 5 pieces of apple into blender container. Cover and process at ON until smooth. With motor running, remove feeder cap and add remaining apples a few at a time. Add sugar and cinnamon. Blend until smooth.

YIELD: APPROXIMATELY 2 CUPS (500 ML)

BARBECUE SAUCE

1/2 cup (125 mL) ketchup 1 slice medium onion

1 clove garlic

2 tablespoons (30 mL) brown sugar

1 tablespoon (15 mL) Worcestershire sauce

1 tablespoon (15 mL) lemon juice 1/2 teaspoon (2 mL) salt

1/2 teaspoon (2 mL) dry mustard

1/2 teaspoon (2 mL) prepared horseradish

Put all ingredients into blender container. Cover and process at ON until thoroughly blended. Use to baste chicken, beef or pork.

YIELD: 2/3 CUP (150 ML)

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Contents Classic Blender Important Safeguards Welcome Cleaning and Storing Your Blender Mock Sour Cream SalsaGuacamole Inch 2.5-cm pieces onion 1/4 teaspoon 1 mL saltDash nutmeg Cup 125 mL lemon yogurtClove garlic Cut in 1-inch 2.5 cm cubesAlcoholic Beverages Cup 125 mL cooked rice Baby FoodQuick Breads Egg whitesEggs Small onion Teaspoon 2 mL salt PancakesTablespoon 15 mL melted shortening or vegetable oil Cups 750 mL cubes raw potatoesCup 125 mL vegetable oil 1/3 cup 75 mL honey SoupsSalad Dressings Teaspoon 2 mL celery seedTeaspoon 5 mL Dijon mustard Ginger Dressing EntréesTablespoons 45 mL white vinegar Clove garlic Mexican Style RiceChicken in Rice Tablespoon 15 mL vegetable oil Tablespoon 15 mL butterChicken with Parmesan Cream Sauce Meat LoafCup 125 mL butter, melted SaucesEgg yolks Tablespoons 30 mL dry white wine PeppercornsCup 50 mL cornstarch DessertsCups 750 mL milk Egg yolks, beaten Cup 150 mL sugar Teaspoon 1 mL saltCup 50 mL cold water Envelopes unflavored gelatin Toasted coconutCup 125 mL milk Cup 125 mL light cream 2 eggs Egg yolks 2 cups 375 mL ice cubesBittersweet Brownies Frostings and GlazesQuick Layer Cookies Blender Cheese CakeCup 75 mL nuts Pie CrustsCups 500 mL powdered sugar Teaspoon 5 mL vanilla extract 2 cups 375 mL salted cocktail peanuts Sandwich SpreadsJams & Relishes Pounds 1.5 kg firm, ripe peachesCranberry Relish Cups 500 mL cranberriesStrawberry Freezer JAM Orange, cut in eighths 3/4 cup 200 mL sugar

114279, OSTERIZER CLASSIC BLENDER specifications

The Oster OSTERIZER CLASSIC BLENDER, model number 114279, is an essential kitchen appliance that merges classic design with modern functionality, making it a staple for any home chef. Known for its durability and versatility, this blender is equipped with essential features that cater to a variety of food preparation needs.

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The Oster OSTERIZER CLASSIC BLENDER includes a classic toggle switch with multiple speed settings, allowing users to select the perfect speed for their blending needs. The two-speed settings, along with a pulse feature, provide great control, whether you're looking to create silky smoothies or mix thicker ingredients.

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Overall, the Oster OSTERIZER CLASSIC BLENDER, 114279, is an excellent combination of power, efficiency, and style. With its durable construction, versatile functionality, and user-friendly features, it proves to be a valuable addition to any kitchen, making food preparation quicker and more enjoyable. Whether you're blending a morning smoothie or preparing a family meal, this classic blender is built to meet your culinary needs.
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