SupportPlus Retro SP-ICB-001-E Bedienungsanleitung Seite 21

BLENDING TIPS
HOW TO USE A RUBBER SPATULA WITH THIS BLENDER
When blending ingredients of heavy consistency, such as cheese dips
and sandwich spreads, it is necessary to use a rudder spatula to help the
mixture get down to the blades. To use a spatula, turn the motor OFF and
remove the cover. Move the spatula up and down rapidly along the sides
of the container and push the ingredients from the sides of the container
into the center.
MAYONNAISE
If mayonnaise curdles or liquefies, empty the contents from the container,
blend another egg and one-fourth cup (50mL) of liquefied or curdled
mayonnaise until mixed. Remove the feeder cap and pour the remaining
mayonnaise, instead of the oil, into the center of the container. Use a rub-
ber spatula to thoroughly blend the oil into the mixture.
GRAVY OR WHITE SAUCE
To smooth gravy or white sauce, which may be lumpy, allow it to cool
slightly and pour into measuring cup. Put about 1/3 cup (125ml) into
blender container. Cover, and start processing. Remove the feeder cap,
and with the motor running, gradually add the remaining gravy or sauce.
Continue this process until smooth.
CHOPPING GIBLETS
To chop giblets for gravy, cook the giblets in water or broth and allow cool
to room temperature. Cut the giblets into 1" (2.5cm) pieces. Put them into
the blender container and cover with cooled cooking fluid. Cover the con-
tainer and process for two 30-second cycles on HIGH. (If the giblets are
not chopped finely enough, process for one or two additional cycles.)
MAKING BUTTER
Heavy cream, sweet or sour, can be used to make butter. Pour your ingre-
dient into the blender container. Cover and process on HIGH until butter
forms. Pour into strainer to drain off excess fluid and then put the butter
into a small bowl. Press with a spatula to remove as much liquid as pos-
sible.
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