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Tips
• The inner measuring cap can be removed
and oils/liquids or other ingredients added
during blending. Extreme care must be taken
as depending on the mixture and speeds of
operation, splashes can eject from the Lid.
It is not suggested to remove the inner
measuring cap when blending hot liquids.
• Do not exceed the maximum mark when
adding foods and liquids into the blender.
• Run the blender only for the appropriate
amount of time required - do not over blend
ingredients.
• Use the PULSE | ICE CRUSH button when
food is too thick or coarse to circulate within
the blender jug.
• The tamper accessory can be used during
blending by removing the inner measuring
cap. Always make sure the main lid stays
firmly in place.
• Ingredients may stick to the sides of the
blender jug. To push food back onto the blades
with the main lid on (inner cap removed), use
the tamper provided to scrape down the sides
of the jug, and continue blending.
• If any moisture or liquid spills on top of the
motor base during blending, turn the blender
off and unplug from the outlet. Remove the
blender jug, and wipe motor base immediately
with a dry cloth or paper towel.
• The optimum amount of ice cubes that
the blender can process in the jug is 250g
(approximately 1 standard ice tray).
• Thicker mixtures puree more efficiently if the
jug is ¼ to ½ full.
• Do not use metal utensils, as they may damage
the blades or blender jug.
• Dates and other dried fruits may vary in
hardness and moisture content. If adding
dried fruits to smoothies, use the tamper for
the first 15–20 seconds of the SMOOTHIE
or GREEN SMOOTHIE setting.
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• To make nut milks, add 1–2 cups of raw
or soaked/drained nuts. Add 3–4 cups of
purified water, and process on MILL for
1 minute. Strain through a nut milk bag (or
muslin / cheesecloth) over a large bowl or
jug. Close bag and squeeze the pulp in the
bag to extract as much milk as you can.
• To soak or not to soak nuts? This is a personal
preference and you can make nut milks with
unsoaked or soaked almonds. Almonds are a
great source of protein however they contain
a naturally occurring compound that may
prevent our enzymes from digesting the nuts
effectively. Try soaking nuts overnight to help
break down the compound. Always rinse and
drain soaked nuts before use.
• Roasting nuts to make nut butter allows their
natural oils to be released during blending,
and enriches the flavour. Some nuts, such
as almonds and hazelnuts, have a lower
oil content. Add rice bran, macadamia or
coconut oil when blending, if needed.
• Freshly milled whole grain flour does not
keep as long as commercial flours. This is
because the inner layers of the grain contain
rich oils, which can become rancid over time
with exposure to heat and moisture.
Always store your flour in an airtight
container in a cool, dry place. Flour can
be stored in the refrigerator or freezer
in warm/humid climates.
• Corn, soy beans and some other dried
legumes and grains vary in their moisture
content, and may not circulate properly
during milling. Use the scraper spatula
or tamper during milling to assist with
circulation.
• To remove any food that cannot easily be
scraped out from under the blades, replace lid
and turn blender back on high speed for 4–5
seconds to spin foods out from under blades.
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