Oster Classic blender manual I.Tivs, ov-i

I.Tivs

Hen? are some helpful tips from the Oster experts, developed especially for you.

LiqUidS

Put liquids called for in recipes into the container first, unless the recipe says otherwise.

Ice cubea

Add ice cubes only when you have at least 1 cup (25DtnL) of liquid in the con- tainer. Add one at a time through feeder Cap while motor is running. Always use highest speed.

Removing cover

Don’t remove the cover while blending. Food may spatter if .you do. Instead, open the feeder cap to add foods.

HUtfOOdS

7Open the feeder cap when you’re working with hot foods to vent steam. Tilt feeder cap away from you. Keep hands and other exposed skin away from the cover opening to prevent possible burns.

When you work with hot liquids, remove feeder cap and start blending at a low speed. Then move to faster speed. Do not add liquid over the ~-CUP (11) level.

Food quantity

Blend only the amount of food suggested in this book. If you want greater amounts, blend in batches. Using larger amounts may overload and wear the motor. You might also get different results from those described.

Motcrbbors

Increase speed if motor labors while blending. This prevents motor wear.

ov-i

Don’t overblend. The blender works in seconds, not minutes. Stop and check food before blending again.

Curdled mayonnaise

Empty blender container. Then process another egg and l/r cup (50mL) of the curdled mayonnaise at ON. Take off feeder cap and pour rest of the mayon- naise into container. Blend until thickened. Turn unit OFF. Use a rubber spatula to scrape sides of blender container if needed.

Gravy or sauce lumpa

Pour gravy or sauce into a measuring cup. Then put M cup (125mL) back into the blender container. Cover. Turn unit ON and remove feeder cap. Gradually, add the rest of the gravy or sauce. Blend until smooth.

Giblet gravy

Cook the giblets in water or broth. Cool to room temperature. Cut giblets in l-inch (2.5cm) pieces. Put in blender container. Cover with cooled cooking liquid. Cover container. Process 2 times at PULSE. (If giblet pieces are still too large, process one or two additional times.)

Making butter

Pour 1 cup (250mL) sweet or sour heavy cream into blender container. Cover and process,at ON until butter forms. Turn unit OFF Pour through a sieve to drain.. Put butter into small bowl. Press with a spatula to take out rest of-liquid. Add salt as you knead the butter. If you want herb butter, add 1 tablespoon (15mL) dried herbs (parsley, tarragon, savory or a garlic clove) per cup (250mL) of cream.