Advertisement
Available languages
Available languages
Blending Chart
FOOD
Grains & seeds
Dried beans,
grains & corn
e.g. wheat,
garbanzo beans,
corn kernels
Spices
Raw nuts
Toasted nuts
Granulated sugar
Raw vegetables
Graham crackers
/cookies
DRY MILLING
Please note that milling hard ingredients like spices, nuts, sugar, coffee, grains, etc. will cause
scratching and clouding to the inside surfaces of the jug. This is a cosmetic result from milling
these kinds of ingredients, and does not affect the performance of the jug.
Avoid over-processing spices though. Essential oils found in spices when combined with heat
can damage the jug surface.
PREPARATION
& USAGE
Mill into flour. Use in
bread, pizza doughs,
cakes, muffins and
flour batters.
Mill into flour. Use
for breads, cakes,
muffins, pancakes.
To make ground spices.
Use whole spices
except for cinnamon
sticks that need to be
broken half. Store in
airtight containers.
To make nut meal.
Use in cakes, cookies
and muffins.
To make nut butters
and spreads.
Mill to make pure
icing sugar or
powdered sugar.
Peel and cut into
¾-inch (2cm) cubes.
Finely chopped. Use for
stuffing, filling, sauces,
stews and casseroles.
Break cookies in
half. Blend to form
crumbs. Use for
cheesecake crusts.
QUANTITY FUNCTIONS
1L–3L cups
MILL speed
250g–600g
1¼–3cups
MILL speed
250g–630g
Minimum
¼ cup
MILL speed
8–16
cinnamon
sticks
½–2½ cups
MILL speed
100g–500g
1½–3 cups
PUREE speed
with tamper
300g–500g
1–2 cup
MILL speed
200g–400g
8oz
CHOP speed
225g
8oz
PULSE |
ICE CRUSH
225g
TIME
30–60 secs
30–60 secs
20–30 secs
8–15 secs
1 minute
15–30 secs
4–6 secs
20–30 secs
13
Advertisement
