Binatone NB-7703: MAINTENANCE AND CLEANING

MAINTENANCE

AND CLEANING

1. Turn off and unplug the blender before clean-

ing it.

2. Wipe the base (6) with a damp cloth after

each use. Do not immerse the base (6) into

water or any other liquid.

3. To clean the chopper (4), pour some warm

soapy water into the jug (3), close the blender

and turn it onto pulse mode. If the blades or jar are not abso-

lutely clean, wash them in warm soapy water.

ENGLISH

4. Wash carefully the blender lids (1 and 2) in warm soapy

water. Do not use hard abrasives to clean the blender.

5. The blender jug (3), blender lids (1 and 2) can be washed in

dishwasher.

6. Clean the blender every time immediately after use!

HELPFUL HINTS

Milkshake

Milk – 180 ml

Sugar – 10 gm

Bananas – 0.5

Vanilla ice-cream – 50 gm

Slice a banana. Put all ingredients into the

blender jug and blend at the minimum speed, then go up gradu-

ally. Blend until you have a foamy mixture. Other fresh fruits can

be used instead the banana.

Mayonnaise

Egg yolks - 6

Mustard - 25 gm

Lemon - 1

Vinegar - 20 gm

Vegetable oil - 800 gm

Salt, pepper to your taste

Put egg yolks into the blender jug add mustard, salt and the

juice of half of the lemon. Blend carefully and add the oil gradually

to get a thick sauce. Add vinegar and the juice of the second half

of the lemon and blend again, season with black pepper. The

minimum speed is recommended for making the mayonnaise.

Mushroom sauce

Fresh mushrooms - 500 gm

Onions - 100 gm

Cream - 200 ml

Flour – 2 -3 table-spoons

Wash the mushrooms, chop and fry in vegetable oil, add 2-3

table-spoons of flour to brown at the end. Peel onions, slice, sauté

in vegetable oil, add to the mushrooms. Pour cream onto all this,

boil, salt to your taste. Blend the sauce.

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

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vegetables and pasta. It is also good with fish and meat dishes.

Italian tomato sauce

Tomatoes – 4-6

Onions – 40 gm

Garlic – 2 cloves

Celeries – 40 gm

Parsley greens

Basil – several leaves

Vegetable oil – 2-4 table-spoons

Salt, pepper – to your taste

Blend all the ingredients, salt and pepper to your taste. Put it

into a pan and stew for several minutes, always stirring.

Tatar sauce

Pickled cucumbers - 4

Garlic – 5-6 cloves

Mayonnaise – 250 gm

Chop the cucumbers and garlic in the blender, add mayon-

naise, blend carefully and put into the fridge for 15 minutes.

Velvety soup with zucchinis

2 mid-sized sliced zucchinis

Butter - 2 table-spoons

Onions (thin-sliced) – 2 table-spoons

Garlic - 1 big clove

Curry powder - 1 tea-spoon

Cream – 1/2 glass

Chicken broth – 1/2 l

Stew zucchinis, onions and garlic with butter uncovered in a

frying pan. The vegetables must be soft, but not fried. Chop the

stewed vegetables in the blender. Add the broth, cream and

curry and blend again carefully. Simmer until the soup boils, take

off and serve.

Thick mushroom soup

Butter – 60 gm

Mushrooms – 250 gm

Chicken broth – 560 ml

French mustard – 1 tea-spoon

Cream - 125 ml

Chives (sliced) – 1 table-spoon

Chop the mushrooms. Melt the butter in a pan add the mush-

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

broth, mustard and cream, boil. Cool a little and pour the soup into

the blender, blend until smooth. Add chives, put the soup back

into the pan and warm without boiling.

Potato soup with broccoli and cheese

Olive oil – 2 table-spoons

Potatoes – 2

Onions – 1

Broccoli – 225 gm

Blue cheese (like Roquefort) – 125 gm

Vegetable bullion – 1 l

Cream 33 % fat – 150 ml

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A pinch of paprika, salt, pepper

Cut potatoes into cubes, chop onions. Warm butter in a big

pan, add potatoes and onions. Fry stirring for five minutes. Sepa-

rate some broccoli stalks for garnishing and add the rest to the

pan. Add cheese and vegetable bullion. Boil, turn down the heat

and simmer for 25 minutes until the potatoes are cooked. Blend

the soup in the blender to a smooth consistency. Add cream and

season the soup to your taste. Boil the separated broccolis in salty

water for 7 minutes. Pour the soup into plates, garnish with broc-

colis, sprinkle with paprika.

Thick pumpkin and marrow soup

Pumpkin – 900 gm

ENGLISH

Vegetable marrow – 750 gm

Onions – 125 gm

Garlic – 1 clove

Dry coriander seeds – 1 tea-spoon

Butter – 125 gm

Vegetable cube bullion – 600 ml

Milk – 500 ml

Salt, ground black pepper – to your taste

A little sour cream and chopped herbs for garnishing

Cut pumpkin and vegetable marrow into cubes, slice onions,

chop garlic, crush coriander seeds. Put all the ingredients onto a

baking tray and pour the melted butter over the vegetables, place

into a hot oven for 20 minutes. Put the cooked vegetables into the

blender jug, add hot bullion and milk. Blend the mixture until

smooth, serve, garnish with herbs and sour cream. Sprinkle with

croutons.

Pancakes

Flour – 2-3 glasses

Eggs – 2-3

Milk – 1 l

Vegetable oil – 2 table-spoons

Baking powder

Vanilla sugar

Salt, sugar – to your taste

Pour milk into the blender, add eggs, blend and then add

baking powder, salt, sugar and vanilla sugar. Blend again. When

the mixture in the blender becomes smooth, add flour in small

portions, gradually. Then add vegetable oil. Blend again till smooth

and looks like thick cream. Bake pancakes in a heated frying pan

greased with butter. Serve pancakes hot with butter, sour cream

or jam. A slice of smoked salmon wrapped in a pancake tastes

very good.

Cold Gaspacho soup

Tomato juice – 4 cups

Olive or vegetable oil – 2 table-spoons

Vinegar - 2 table-spoons

Salt - 1 tea-spoon

Black pepper – to your taste

Mid-sized peeled tomatoes cut into four parts - 4

Peeled onions cut into four parts - 1

Sliced green pepper – 1.2

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