Binatone MRB-8803: CARE AND CLEANING

3. Remove pits as necessary (from cherries, plums, apricots,

peaches, etc.) as well as cores (for example, from apples,

pears, etc.)

4. Cut fruits and vegetables into pieces (approximately 3 x 3 x 3

cm) for easy processing in the blender jar.

Use of the appliance

1. Install the glass blender jar (3) on the housing (1) of the

appliance.

2. Put products and liquids into the blender (for example, milk for

shakes). Do not exceed the maximum mark on the scale of the

jar.

3. Tightly close the blender lid (5) by aligning the lid ridge with

the appliance’s spout. Then install the small blender lid (6). Fit

lid ridges (6) into grooves of the large lid (5) and fix it by

turning it clockwise by 90 degrees. Do not operate the blender

unless both lids are correctly fitted.

4. Make sure that the operating mode selector is set into the “O”

position. Plug the blender into a wall outlet.

5. Set the required operating mode (from 1 to 2) or use the Pulse

mode for short-term operation of the appliance.

6. In order to add ingredients into the blender jar (3) in the

course of the operation, set the operating mode selector (2) to

the “O” position, wait till the motor completely stops, open the

small lid (6) and add products through the opening in the lid

(5). To continue operating the appliance put the small lid (6)

back in place and switch the blender on.

CARE AND CLEANING

1. Before cleaning, unplug the blender from the

mains.

2. Wipe the blender housing (1) with a damp

cloth after each use. Do not immerse the

housing (1) into water or any other liquid.

3. Wash the lids of the appliance (5 and 6) with

warm soapy water. Do not use strong and

abrasive detergents to clean the appliance.

4. To clean the shredder knife (5), pour some water plus deter-

gent into the jar (4), close the lid and switch it on for several

times in the Pulse mode. If the shredder knife (5) is not fully

cleansed after that, wash it manually.

5. Never unscrew shredder knife (3) from blender jar (4).

6. Clean the blender immediately after use!

USEFUL TIPS

Milk shake

Milk — 180 ml

Sugar — 10 g

Banana — 0,5 piece

Vanilla ice-cream — 50g

Cut banana into pieces. Put all ingredients into

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the blender. Start blending the shake at minimum speed, gradu-

ally moving up to high. Blend until the mixture is frothy. Other

fresh fruits can be used instead of banana.

Mayonnaise

Egg yolks — 6

Mustard — 25g

Lemon — 1 piece

Vinegar- 20 g

ENGLISH

Vegetable oil — 800 g

Salt, pepper to taste

Put fresh egg yolks into the blender jar and add mustard, salt and

the juice of half of the lemon. Mix them thoroughly. Then whilst

blending, gradually add the vegetable oil until the sauce is thick. Add

the vinegar and the remaining lemon juice and mix the substance again.

Season to taste. It is recommended to select the minimum operating

speed to prepare mayonnaise.

Oyster mushroom sauce

Fresh mushrooms — 500 g

Bulb onion — 100 g

Cream — 200 ml

Flour — 2 -3 table spoons

Wash the mushrooms, chop finely or mince them with a grinder

and brown them in vegetable oil, adding 2-3 tablespoons of flour as

they are browning. Peel onions and cut them into small pieces and fry

them in vegetable oil and mix with the cooked mushrooms. Add the

cream and then boil, add salt to taste. Finish off the sauce by blending

until smooth.

Such sauce will enhance any dish. It can be served with boiled

vegetables and pasta. It is good with meat and fish main courses.

Italian tomato sauce

Tomatoes — 4-6 pieces

Bulb onion — 40 g

Garlic — 2 cloves

Celery — 40 g

Green parsley

Sweet basil — several leaves

Vegetable oil — 2-4 table spoons

Salt, pepper to taste

Mix all the ingredients in the blender, add salt and pepper to taste.

Put the mixture plus oil into a pan and simmer for several minutes while

stirring constantly.

Tartar sauce

Pickled cucumbers — 4 pieces

Garlic — 5-6 cloves

Mayonnaise — 250 g

Mince cucumbers and garlic in the blender, pour mayonnaise over,

mix thoroughly and put into a fridge for 15 minutes. The sauce is ready.

Creamy Zucchini soup

2 medium- sized Zucchini cut into segments

Butter — 2 table spoons

Bulb onions (minced) — 2 table spoons

Garlic — 1 large clove

Curry powder — 1 teaspoon

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Cream — ½ cup

Chicken broth — ½ litre

Stew zucchini, onions and garlic with oil in a frying pan without a

lid. Vegetables should be soft but not browned. Process the stewed

vegetables using the blender. Add broth, cream and curry and

process again thoroughly. Put the soup into a pan and on low heat

bring it up to a boil, when the soup starts boiling, remove it and

serve.

Cream of mushroom soup

Butter — 60 g

Mushrooms — 250 g

Chicken broth — 560 ml

French mustard — 1 teaspoon

Cream — 125 ml

Chopped Chives — 1 table spoon

Mince or finely chop the mushrooms. Melt the butter in a pan, add

mushrooms and cook stirring until the mushrooms are soft. Add broth,

mustard and cream. Bring to a boil. Cool slightly down and pour the

soup into the blender, blend until smooth. Add chives, pour again into

the casserole and heat without bringing to a boil.

Potato soup with broccoli and cheese

Olive oil — 2 table spoons

Potato — 2 pieces

Bulb onion — 1 piece

Broccoli — 225 g

Blue cheese (Roquefort type) — 125 g

Vegetable broth — 1 lt

Cream 33% — 150 ml

Pinch of paprika, salt, pepper

Cut potatoes into cubes, mince the onion. Melt the butter in a large

pan, add potatoes and onion. Brown them for 5 minutes while stirring.

Put aside some broccoli florets for decoration, add the remaining

broccoli to the pan. Add cheese and vegetable broth. Bring to the

boil, reduce the heat and cook for 25 minutes until potatoes are

cooked. Blend the soup until smooth and add cream and seasoning to

taste. Boil the reserved broccoli florets in boiling salted water for 7

minutes. Pour soup into plates, decorate with the reserved broccoli,

sprinkle with paprika.

Cream of pumpkin and squash soup

Pumpkin– 900 g

Squash — 750 g

Bulb onion — 125 g

Garlic — 1 clove

Dried coriander seeds — 1 teaspoon

Butter — 125 g

Vegetable broth from cubes — 600 ml

Milk — 500 ml

Salt, black pepper powder — to taste

A bit of sour cream and herbs for decoration

Cut the pumpkin and the squash into cubes, cut the onion into rings,

mince the garlic, crush coriander seeds. Place all ingredients onto a

baking sheet and coat them with melted butter, put into a hot oven

(180

0

C) for 20 minutes. Place cooked vegetables, hot broth and

milk into the blender and process until smooth, pour into plates,

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