Kambrook KB815B manual Recipes, Caring for and Cleaning Your Blender

Pulse on and off if needed to complete pureeing. Add additional liquid as needed. For a less processed texture, reduce blending time and check consistency periodically.

To make coolers, crushes and frozen cocktails, put ingredients including 1-2 cups of crushed ice, into blender. Cover and blend on HIGH for 10-15 seconds. Serve over crushed ice, if desired.

If blades get clogged, move switch to OFF, unplug blender and move food away from the blades with a rubber spatula. Move switch to required setting and continue blending.

CARING FOR AND CLEANING YOUR BLENDER

1.Always unplug blender before disassembling any parts.

2.How to disassemble the blade unit of your Kambrook Reflections Classic Blender:

i)Ensure the jug is securely placed on the base

ii)Ensure the blender is switched off at the base and the power outlet

iii)Using the jug handle (and securing the jug with the other hand) twist the jug anticlockwise until the blade unit is loose

iv)Lift the jug, remove the silicon ring and remove the blade unit.

Caution: Blades must be handled carefully as they are sharp!

3.Always wash the lid, container and blade assembly in warm soapy water after each use. Rinse thoroughly and dry. Never use an abrasive cleaner.

Do not place in the dishwasher.

4.Wipe the base unit and cord and with a damp cloth. Do not immerse the base unit in water or any other liquid.

5.How to reassemble the blade unit of your Kambrook Reflections Classic Blender:

i)Turn jug upside down

ii)Place the thick silicon ring over the blades

iii)Insert the blade unit in the bottom of the blender jug and turn clockwise until tightly screwed-in.

Caution: Blades must be handled carefully as they are sharp!

Blade unit

Thick silicon ring

Jug thread

6.Do not store food or beverages in the container. Put them into storage containers instead.

7.Do not over blend. Blending takes just seconds, not minutes.

General

There are no user serviceable parts inside the appliance, so for your own saftey and convenience always obtain service through an Authorised Service Centre.

RECIPES

Hearty Potato Soup

1 cup sliced Carrots

2 cloves of garlic

1 medium onion, peeled and cut into eighths

3 medium potatoes, peeled

and cut into eighths

2 tablespoons olive oil

400ml (2 cups) water

400ml (2 cups) chicken broth

1 teaspoon dried parsley

1 teaspoon celery salt

pinch of black pepper

Place the blender container on the base. Cover and open feeder cap. Operate pulse switch with one had whilst dropping the vegetables into the blender with the other, beginning with the carrots and ending with the potatoes. Do this in small batches. Remove and reserve vegetables as they are chopped. Sauté the chopped vegetables in oil in a 2.25 litre (4 pints) saucepan for 2 minutes. Add the remaining ingredients, bring the soup to a boil and reduce to a simmer. Cook 30 minutes.

Makes 1.75 litres (3 pints)

Pureed Garden Variety Soup

3 medium tomatoes cut into quarters

1 leek, white part only, cut into quarters

1 clove garlic

1 tablespoon chopped dill

1 carrot, cut into quarters

1 stalk celery, cut into quarters

400ml (2 cups) water

2 chicken bouillon cubes

2 tablespoons chopped parsley

Place all ingredients into a 2.25 litre (2 quart) saucepan bring to a boil and then reduce heat to a simmer. Cook for 10 minutes. Carefully spoon cooked vegetables into the blender with 200ml (1 cup) of the liquid. Cover tightly. Set on HIGH and run blender for 10 seconds. Return to the OFF. Open feeder cap and carefully pour in remaining liquid. Close cap and run on HIGH for 10 more seconds on until the mixture is velvety smooth. Serve immediately.

Makes: 1.5 litres (2 pints)

Old Fashioned Carrot Cake

2 carrots, peeled and cut into 25mm (1 inch) slices

4 slices pineapple, cut into quarters

60ml (1⁄4 cup) pineapple juice

100ml (1⁄2 cup) vegetable oil

2 eggs

2 teaspoons vanilla

1⁄2 cup of brown sugar

1⁄2 cup of sugar

11⁄2 cups of plain flor

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1⁄4 teaspoon of nutmeg

pinch of allspice

1⁄2 cup raisins

1⁄2 cup chopped walnuts

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