Blending Guide
| ACTION | SUGGESTED | PREPARATION | SPEED | TIME |
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| FOOD TYPE | & PROCEDURE | SETTING |
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| Aerate | Thickshakes, | Place milk in jug | 2 | 1 – 2 mins |
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| Smoothies | followed by |
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| flavourings. Blend |
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| until smooth |
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| Pouring cream | The cream will be at | 1 | 50 secs |
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| the ribbon stage |
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| Pouring cream | The cream will be | 1 | 1– 11⁄2 |
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| fully whipped |
| mins |
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| Chopping | Herbs | Process 1⁄2 cup | Pulse | 30 secs – |
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| loosely packed herbs |
| 1 min |
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| at a time |
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| Crumbing | Plain biscuits | Break bisuits into | Pulse | 30 secs – |
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| medium size pieces |
| 1 min |
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| Bread | Remove crusts from | 2 | 30 secs – |
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| 2 slices of bread and |
| 1 min |
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| break into medium |
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| size pieces |
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| Emulsions | Mayonnaise, | Pour ingredients into | 1 | 2 – 3 mins |
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| Marinades or | jug, using the |
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| Dressings | removable filler cap |
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| for food that needs |
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| to be added gradually |
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| Grinding | Coffee beans | Process 1⁄2 cup at a | 2 | 1 min |
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| time to ensure an |
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| even texture |
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| Soft spices such | Process 3⁄4 cup at a | 2 | 1 – 2 mins |
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| as peppercorns | time to ensure an |
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| even texture |
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| Nuts | Process 3⁄4 cup at a | 2 | 1 – 2 mins |
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| time to ensure an |
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| even texture |
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| Mixing | Pouring Batters | Blend until just | 1 | 30 secs – |
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| (crepes and | combined |
| 1 min |
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| pancakes) |
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| Pureeing | Soups, Sauces | Process food with | 2 | 1 – 2 mins |
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| Drinks and | liquid until smooth |
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| Baby food | Do not process boiling |
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| or hot ingredients |
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