4
USING
1. Add the ingredients to the small or large cup. Don’t exceed the max mark.
2. Screw the desired blade onto the cup and tighten firmly (FIG A).
3. Invert the cup and align the three tabs with the slots in the motor unit (FIG B). Lower the cup
assembly into the motor unit.
4. Turn the cup assembly clockwise to start the motor (FIG C).
5. Turn the cup assembly anti-clockwise to stop the motor.
TIPS
• The motor is powerful and operates quickly. Use short controlled bursts so that ingredients aren’t
over processed.
• Sometimes during processing, the ingredients clump together. If this happens, remove the cup from
the motor unit and shake it. Refit the cup to the motor unit and carry on processing.
• Cut your ingredients into small pieces before processing.
• Chocolate, nuts, and cheese will chop/grind better if thoroughly chilled first.
CLEANING
1. Unplug the appliance.
2. Dissasemble the appliance.
3. Wipe the outside of the motor unit with a clean damp cloth.
4. Wash the removable parts in warm soapy water, rinse well, drain, and air dry.
` You may wash these parts in a dishwasher.
If you use a dishwasher, the harsh environment inside the dishwasher will affect the surface finishes.
Damage should be cosmetic only, and should not affect the operation of the appliance.
W
ENVIRONMENTAL PROTECTION
To avoid environmental and health problems due to hazardous substances in electrical and
electronic goods, appliances marked with this symbol mustn’t be disposed of with unsorted municipal
waste, but recovered, reused, or recycled.
A FEW RECIPES TO GET YOU STARTED
LEEK AND POTATO SOUP
• 75g leeks
• 75g potatoes
• 1 stock cube
• 400ml water
• salt and pepper
Process the leeks and potatoes for 2 seconds. Transfer to a large pan. Add the water and stock cubes. Bring
to the boil, stirring. Reduce the heat. Cover the pan. Simmer for 20 minutes. Remove from the heat. Cool
for 30 minutes. Process till smooth. Bring to serving temperature (don’t let it boil). Adjust the seasoning.
Serve with bread. For Vichyssoise, add a couple of chives to the leeks and potatoes, add a knob of butter
to the pan before heating, cool the soup instead of re-heating it, and whisk in 75ml of cream before
serving it cold.
SPICY PUMPKIN SOUP
• 450g pumpkin
• 15ml vegetable oil
• 1 leek
• 1 garlic clove
• 450ml chicken/vegetable stock
• 2.5g ground ginger
• 15ml single cream/crème fraiche
• 2.5g ground coriander
• 1 bunch coriander leaves
• salt and pepper
