Cleaning; Blender Carafe; Recipes - Koolatron Total Chef MBLS-01 Directions For Use Manual

CLEANING THE MIRACLE BLENDER
IMPORT NT: MAKE SURE THE CORD IS UNPLUGGED
BEFORE CLEANING.
- Just remember, there is only one component that you cannot wash: the
power base. All others, just place them in the top rack of the dishwash-
er and it's all done!
- After washing a blade, check that the gasket (white ring) is still intact
and snugly fitted. Push it back into its groove if has come loose.
- Should your power base need cleaning, just use a damp cloth to wipe it
down inside and out. You may remove stubborn stain or caked up food
using a damp cloth over an old toothbrush. The scrubbing should do the
job!
BLENDER CARAFE WITH LID
Assembly & Use
Miracle Blender's carafe comes full size that means you are able to create
large batches for the whole family or bigger group of friends. The lid
comes with two handy features: dual-spout or strain-pour, and removable
cap for adding of ingredients while blending.
Caution:
Never run the motor continuously for more than 1 minute. The
motor has built-in thermal protection that will trip out. It may take longer
than one hour to reset the thermal circuit breaker. This is a safety feature
built into the power base. Large quantities may be prepared in smaller
batches with sufficient time between them for the motor to cool.
REPLACING THE BLADE GASKET
A spare gasket is included with the blender. Remove the old gasket with
a toothpick or similar sharp, but soft, tool. Observe the tapered profile of
the new gasket. The smaller edge goes down into the groove of the blade
base. Drop the new gasket into the groove, and then press into place.
Shaking the blade should not dislodge the gasket when properly
installed. Never use more than one gasket at a time. Additional gaskets
are available from our Customer Service department.
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APPETIZERS
Stuffed Portobello Mushrooms
6 Large Portobello Mushrooms (about 12 oz./340g)
22 Snackwell's Crackers (your choice of flavour – pepper preferred)
1 – 2 Red Peppers
2 Tbs. Fresh Chives
6 Leaves Mint
Pinch Oregano
2 Garlic Cloves
1 Tbs. Dijon Mustard
Break and drop crackers into tall cup. Pulse and Shake until crackers are fairly
crushed. Place into bowl and put aside. Add ingredients, except mushrooms, and
pulse blend until coarse. Scoop paste and mix well with cracker crumbs in bowl.
Fry mushrooms 2 minutes on each side. Top each mushroom with 2 Tbs. of
mixture. Bake at 400°F (200°C) for 8 to 10 minutes or until thoroughly heated.
Bruschetta
2 Large Tomatoes
1/2 Onion, cut into quarters
2 Tbs. Olive Oil
Several leaves of fresh Oregano, Basil and Parsley
1/2 Loaf (1 pound) Italian Bread, cut into 1 inch squares
1/4 Cup Grated Parmesan Cheese (fresh cheese preferred)
Blend leaves of oregano, basil and parsley. Add tomatoes, onion and olive oil.
Pulse Blend until coarse and put aside in bowl. Preheat oven to 400°F (200°C).
Place bread on baking sheet, top with mixture and sprinkle with Parmesan
cheese. Bake in preheated oven for 8 to 10 minutes or until bottom of the bread
is browned. Allow to cool before serving.
Devilled Eggs
6 Hard boiled Eggs, cooled, peeled
6 Tsp. Fat Free Sour Cream
3 Tsp. Sweet Pickle Relish
3 Tsp. Reduced-fat Mayonnaise
3/4 Tsp. Dijon-style Mustard
1/4-1/2 Tsp. Salt
1/2 Sprig Celery, cut into short lengths
1/2 Tsp. Dill
1 Tsp. Pepper
Cut each egg in half. Carefully remove the yolks. Add celery, egg yolks, sour
cream, pickle relish, mayonnaise, mustard, dill, pepper and salt to carafe. Blend
until smooth. Spoon egg mixture onto egg halves. Serve fresh or refrigerate to
chill. Keeps up to 2 days.

RECIPES

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