User manual BREVILLE BBL550

[. . . ] BBL550 Kinetix® Blender Instructions BBL550_IB_FA. indd 2 10/02/10 2:31 PM Contents Page Breville recommends safety first Know your Breville ikonTM Blender Operating your Breville ikonTM Blender Disassembling your blender for cleaning, care and storage Reassembling your blender jug after cleaner Care and Cleaning Tips on how to use your Breville ikonTM Blender Suggested uses for your Breville ikonTM Blender Trouble shooting guide Recipes 4 6 7 10 11 12 13 14 15 R2 2 BBL550_IB_FA. indd 2 10/02/10 2:31 PM Congratulations on the purchase of your new Breville ikonTM Blender 3 BBL550_IB_FA. indd 3 10/02/10 2:31 PM Breville recommends safety first We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition, we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions: Important safeguards for your Breville ikonTM Blender · Carefully read all instructions before operation and save for future reference. · Remove any packaging material and promotional stickers before using the Breville ikonTM Blender for the first time. [. . . ] If this happens, the safety cut-out switch will prevent the blender from operating. To operate the blender again, you must switch off at the power outlet, unplug and allow to cool for approximately 30 minutes. Once the motor has fully cooled, it is ready for use again. 15 BBL550_IB_FA. indd 15 10/02/10 2:32 PM Recipe Ideas BBL550_IB_FA. indd 1 10/02/10 2:32 PM Contents Page Dips, Sauces, Dressing and Curry Pastes Soups Salads Main Meals Sweet Treats Cocktails Non-alcoholic Cocktails Frappes, Smoothies and Milkshakes Notes 3 5 7 8 10 12 13 14 16 Recipe 2 BBL550_IB_FA. indd 2 10/02/10 2:32 PM Dips, Sauces, Dressing and Curry pastes PESTO Makes 1 cup 1 bunch basil leaves, roughly chopped 2 cloves garlic, peeled and crushed 2 tablespoons lemon juice 100g pine nuts ½ cup / 125ml olive oil 60g grated Parmesan cheese HERB DRESSING Makes approximately ¾ cup 1 cup chopped mixed fresh herbs (parsley, coriander, mint, chives, rosemary, basil) 1 clove garlic, peeled and crushed ½ cup / 125ml olive oil 3 tablespoons balsamic vinegar 1. Place all ingredients into blender jug, select the Blend function and blend until smooth. Place herbs and garlic into the blender jug and use the Pulse function until finely chopped and combined. Scrape sides of jug with a plastic spatula. Unlock the clear inner lid of the blender lid and hold at an angle (to avoid splatter) then with the blender operating on the Blend function, slowly pour oil and vinegar through the opening. Serve with lamb, chicken, fish MAYONNAISE Makes approximately ½ cup 2 egg yolks 1 teaspoon dry mustard 1 tablespoon vinegar Salt and white pepper, to taste ½ cup /125ml vegetable oil SPICY PEACH SAUCE Make 1½ cups 410g canned sliced peaches, drained 1 clove garlic, peeled and chopped 1 teaspoon grated fresh ginger 1 small red chilli, chopped 1 tablespoon lemon juice 2 tablespoons sweet sherry 2 tablespoons honey 2 teaspoons soy sauce 1. Place egg yolks, mustard, vinegar, salt and pepper into blender jug and blend for 10-15 seconds using the blend function until light and fluffy. Unlock the clear inner lid of the blender lid and hold at an angle (to avoid splatter) then with the blender operating on the Blend function, slowly pour oil through the opening. Continue to blend until mixture thickens. Mayonnaise variations: Raspberry: replace 1 tablespoon vinegar with 1 tablespoon raspberry vinegar Garlic: add 2 cloves garlic, peeled and chopped, to the egg yolk mixture Herb: add ½ cup chopped mixed fresh herbs (such as basil, chives, parsley, thyme) to the prepared mayonnaise. Recipe 3 1. Place all ingredients into the blender jug, select the Pulse function and pulse until finely chopped Serve with poultry or pork BBL550_IB_FA. indd 3 10/02/10 2:32 PM Dips, Sauces, Dressing and Curry pastes continued SATAY SAUCE Makes approximately 2 cups 2 cloves garlic, peeled and chopped 1 small onion, peeled and chopped 1 small chilli, halved deseeded and chopped 1 tablespoon peanut oil 1½ cups/ 225g roasted peanuts 1 cup/ 250ml water 3 tablespoons soy sauce 3 tablespoons coconut milk 3 tablespoons brown sugar THAI GREEN CURRY PASTE Makes approximately 1¼ cups 4 large green chillies, stems removed and roughly chopped 1 teaspoon cracked black pepper 1 onion, peeled and roughly chopped 2 cloves garlic, peeled and crushed 1 bunch coriander, including root, washed and chopped ½ teaspoon salt 2 teaspoons ground coriander 1 teaspoon ground cumin 2 teaspoons dried shrimp paste 1 teaspoon ground turmeric 2 tablespoons oil 1. Place garlic, onion and chilli into the blender jug and use the Pulse function until finely chopped and combined. Scrape down sides of blender jug with a plastic spatula if necessary. Heat peanut oil in a saucepan and cook garlic and onion mixture until lightly browned. Place remaining ingredients and onion mixture into the blender jug, select the Blend function and blend until smooth. Pour combined mixture back into saucepan and stir over a gentle heat to warm through. Serve immediately or cover and store in the refrigerator. TIP: Satay sauce may thicken on standing. If this happens stir in a little more warm water. 1. Place all ingredients into blender jug, select the Blend function and blend to a smooth paste. [. . . ] Place all ingredients except passionfruit into blender jug. Use Pulse function until ice is crushed and mixture is well combined. Serve immediately in 2 tall chilled glasses. Recipe 14 BBL550_IB_FA. indd 14 10/02/10 2:32 PM Frappes, Smoothies and Milkshakes continued CHOCOLATE MALTED SMOOTHIE Serves 2 2 cups / 500ml milk, chilled 1/3 cup malted milk powder ½ cup vanilla ice cream ½ cup chocolate ice cream Extra 2 scoops chocolate ice cream 4 tablespoons caramel sauce Chocolate curls, for decoration (optional) POWER SHAKE Serves 2 1½ teaspoon cocoa powder 1 teaspoon instant coffee 2 tablespoons boiling water 2 tablespoons sugar 1 × 60g egg 1 teaspoon wheat germ 2 cups / 500ml milk ¼ cup vanilla flavoured yoghurt 1. Place milk, malted milk vanilla and chocolate ice cream in blender jug. [. . . ]