Oster OSTERIZER User Manual
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Oster OSTERIZER User Manual

Classic blender
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OSTERIZER
®
User Manual
CLASSIC BLENDER
Visit us at www.oster.com
P.N. 114279

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Summary of Contents for Oster OSTERIZER

  • Page 1 OSTERIZER ® User Manual CLASSIC BLENDER Visit us at www.oster.com P.N. 114279...

  • Page 2: Important Safeguards

    IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should be followed, including the following: READ ALL INSTRUCTIONS BEFORE USE • Unplug cord from outlet when not in use or before cleaning. • To protect against risk of electrical shock, do not immerse the cord, plug or motor base in water other liquids.

  • Page 3: Power Cord Instructions

    THIS PRODUCT IS FOR HOUSEHOLD USE ONLY The maximum rating marked on the product is based on the attachment that draws the greatest load. Other attachments may draw less power. OWER NSTRUCTIONS Please follow the instructions below to ensure the safe use of the power cord. •...

  • Page 4: About Your Blender

    ELCOME Congratulations on your purchase of an OSTER Blender! ® To learn more about OSTER products, please visit us at www.oster.com. ® EARNING BOUT LENDER ® ® ® ARYING ONTROL ANELS...

  • Page 5: Using Your Blender

    STERIZER LASSIC LENDER A. Feeder cap for adding ingredients while blending B. Leak Proof Lid C. Jar – Your OSTER Blender includes one of the following: ® • 5-cup Dishwasher Safe/Scratch Resistant Glass Jar • 6-cup Break-Resistant Jar • 5-cup Double-Walled, Insulated Thermal Jar – keeps frozen drinks, smoothies and milkshakes cold for hours D.
  • Page 6 IGURE IGURE IGURE Place threaded bottom cap over blade and turn clockwise to tighten. (Figure 4) Wrap the power cord from the cord storage area on the base of the blender until the cord is the length you desire. (Figure 5) Place jar assembly onto base.

  • Page 7: Blending Tips

    LENDING • Put liquids in the jar first, unless a recipe says otherwise. • Crushing ice: Crush 6 ice cubes or approximately 2 cups of ice at a time. • Do not remove the lid while in use. Remove feeder cap to add smaller ingredients. (Figure 7) •...
  • Page 8 ROCESSING OODS IN LENDER ROCESSED NPROCESSED PECIAL UANTITY UANTITY NSTRUCTIONS Apples 3/4 cup (200 mL) 1 cup (250 mL) of 1 inch (2.5 cm) pieces Pulse 2 times Apple Juice 1-1/2 cups (375 mL) 1 medium, peeled, cored, cut into eighths Liquefy continuously + 1 cup (250 mL) liquid Breadcrumbs 1/2 cup (125 mL)
  • Page 9 ECIPES Appetizers � � ALSA 1 can (16 ounces or 454 g) whole tomatoes, drained 4 1-inch (2.5 cm) pieces green pepper 2 1-inch (2.5 cm) pieces onion 1/2 of marinated or fresh jalapeño pepper, seeded 1/4 teaspoon (1 mL) cider vinegar 1/4 teaspoon (1 mL) cumin 4-8 drops hot pepper sauce Place all ingredients into blender container.
  • Page 10 RUIT 1/2 cup (125 mL) lemon yogurt 1/2 teaspoon (2 mL) grated lemon rind 1 tablespoon (15 mL) honey 1/4 teaspoon (1 mL) lime juice 8 ounces (227 g) Neufchatel Cheese, cut in 1-inch (2.5 cm) pieces Put yogurt, honey, lemon rind, and lime juice into blender container. Cover and process at ON until lemon rind is finely grated.
  • Page 11 ANILLA HAKE 2 cups (500 mL) vanilla ice cream, softened 1/4 cup (50 mL) milk 1/2 teaspoon (2 mL) vanilla extract Put all ingredients into blender container. Cover and process at ON until smooth. (If necessary, stop blender, use rubber spatula to keep mixture around the agitator blades.) : 2 C (500...

  • Page 12: Frozen Daiquiri

    EXICAN HOCOLATE 1/2 cup (125 mL) semi-sweet chocolate morsels 1 tablespoon (15 mL) instant coffee powder 1/2 teaspoon (2 mL) vanilla extract 1/4 teaspoon (1 mL) cinnamon 2 cups (500 mL) hot milk Put all ingredients into blender container. Cover blender and vent feeder cap. Process at PULSE until morsels are dissolved.
  • Page 13 ROZEN ARGARITA Omit water and add an additional 1-1/2 cups (375 mL) ice cubs. Process until slushy. RADITIONAL ARGARITA Substitute an equal amount of triple sec for the blue Curaçao. Process as previous Margarita recipe. ROSTY 1/2 cup (125 mL) water 4 ounces (125 mL) bourbon 1 can (6 ounces or 177 mL) frozen lemonade concentrate 1 can (6 ounces or 177 mL) frozen orange juice concentrate...

  • Page 14: Baby Food

    Baby Food � � ANNED OR RESH RUITS 3/4 cup (200 mL) cooked fruit 2 teaspoons (10 mL) fruit juice or water Put ingredients into blender container. Cover and process at ON until smooth. Test for smoothness and process again if necessary. EATS OR EGETABLES 1/2 cup (125 mL) cubed, cooked meat or vegetable...
  • Page 15 Quick Breads � � ARROT READ 1-1/2 cups (375 mL) all-purpose flour 1-1/2 teaspoons (7 mL) baking soda 1-1/2 teaspoons (7 mL) cinnamon 1/2 teaspoon (2 mL) salt 1 cup (250 mL) pecans 2 eggs 1 cup (250 mL) vegetable oil 3/4 cup (200 mL) sugar 1 teaspoon (5 mL) vanilla extract 1-1/2 cups (375 mL) carrot pieces, cut in 1-inch (2.5 cm) pieces...

  • Page 16: Zucchini Bread

    � REPARED IXES Follow recipe on box for ingredients. Assemble Osterizer blender. Put all ingredients into blender container, cover and process at PULSE until pancake mix is moistened. Pour out of container onto hot greased griddle about 1/4 cup (50 mL) at a time, and cook until brown. Turn only once.
  • Page 17 ANCAKES 1 cup (250 mL) sour milk or buttermilk 1 egg 1 tablespoon (15 mL) sugar 1 cup (250 mL) all-purpose flour 1 teaspoon (5 mL) baking soda 1/2 teaspoon (2 mL) salt 1 tablespoon (15 mL) melted shortening or vegetable oil Put all ingredients into blender container.

  • Page 18: Vegetable Soup

    Soups � � EGETABLE 1/2 cup (125 mL) cooked vegetables 1 tablespoon (15 mL) soft butter 1 tablespoon (15 mL) flour 1/4 teaspoon (1 mL) salt 1 cup (250 mL) milk Put all ingredients into blender container. Cover and process at ON until smooth. Pour into small saucepan and heat over medium heat until hot.
  • Page 19 AZPACHO 1 can (10-3/4 ounces or 305 g) tomato juice 1/4 cup (50 mL) beef broth 2 medium tomatoes, cut in 1-inch (2.5 cm) cubes 1 small onion, quartered 1/2 medium green pepper, seeded, cut in 1-inch (2.5 cm) cubes 1/2 small cucumber, cut in 1-inch (2.5 cm) cubes 1/2 teaspoon (2 mL) salt 1/2 teaspoon (2 mL) garlic powder...
  • Page 20 AYONNAISE 1 egg 1/2 teaspoon (2 mL) salt 1/2 teaspoon (2 mL) dry mustard 1/2 teaspoon (2 mL) sugar dash cayenne pepper 2 tablespoons (30 mL) white tarragon vinegar 1 cup (250 mL) vegetable oil Put egg, seasonings, vinegar and 1/4 cup (50 mL) of oil into blender container. Cover and process at ON.
  • Page 21 ALORIE ANCH RESSING 1 cup (250 mL) buttermilk 2 sprigs fresh parsley 1 cup (250 mL) lowfat cottage cheese 2 peppercorns 1 1-inch (2.5 cm) piece onion 1/2 teaspoon (2 mL) dill weed 1/2 clove garlic 1 packet artificial sweetener Put all ingredients into blender container.
  • Page 22 INGER RESSING 3 tablespoons (45 mL) white vinegar 1 clove garlic 1/2-inch (1.25 cm) piece fresh gingerroot 1/4 cup (50 mL) vegetable oil 1 teaspoon (5 mL) soy sauce 1/4 teaspoon (1 mL) pepper dash salt 2 drops sesame oil Put vinegar, garlic and gingerroot into blender container.
  • Page 23 Entrées � � EXICAN TYLE 3 cups (750 mL) canned tomatoes 1 medium onion, quartered 1 green pepper, cut in 1-inch (2.5 cm) pieces 1 cup (250 mL) Cheddar cheese cubes (1-inch or 2.5 cm) 1 jar (4 ounces or 113 g) pimientos, drained 1 teaspoon (5 mL) salt 1/4 teaspoon (1 mL) garlic salt 1/4 teaspoon (1 mL) oregano...
  • Page 24 HICKEN WITH ARMESAN REAM AUCE 1 ounce (28 g) Parmesan cheese, cut in 1-inch (2.5 cm) cubes 2/3 cup (150 mL) heavy cream 1 egg yolk 2 sprigs parsley 1/4 teaspoon (1 mL) crushed tarragon 1/4 teaspoon (1 mL) cracked pepper dash onion salt 2 chicken breasts, split and boned 1/2 cup (125 mL) all-purpose flour...

  • Page 25: Quiche Lorraine

    2 slices bread 1-1/2 pounds (681 g) ground beef 1/2 pound (227 g) ground pork 2 eggs 1 medium onion, quartered 6 sprigs parsley 1 teaspoon (5 mL) Worcestershire sauce 1 cup (250 mL) canned, drained tomatoes 1 teaspoon (5 mL) salt 1/2 teaspoon (2 mL) pepper Heat oven to 350°F (180°C).
  • Page 26 Sauces � � HITE AUCE Thin: 1 tablespoon (15 mL) butter and 1 tablespoon (15 mL) all-purpose flour for each cup of milk or cream. Medium: 2 tablespoons (30 mL) butter and 2 tablespoons (30 mL) all-purpose flour for each cup of milk or cream. Thick: 3-4 tablespoons (45-60 mL) butter and 3-4 tablespoons (45-60 mL) all-purpose flour for each cup of milk or cream.
  • Page 27 ÉARNAISE AUCE 2 tablespoons (30 mL) dry white wine 2 peppercorns 2 tablespoons (30 mL) tarragon vinegar 4 egg yolks 4 sprigs parsley 1/2 teaspoon (2 mL) dry mustard 1 small onion, quartered 2 teaspoons (10 mL) lemon juice 1/2 teaspoon (2 mL) tarragon dash hot pepper sauce 1/2 teaspoon (2 mL) chervil 1/2 cup (125 mL) butter, melted...

  • Page 28: Tartar Sauce

    ARTAR AUCE 1/2 cup (125 mL) mayonnaise 2 3-inch (8 cm) baby dill pickles, cut in 1-inch (2.5 cm) pieces 1 teaspoon (5 mL) lemon juice 1 1/4-inch (0.6 cm) slice onion 3 sprigs parsley Combine all ingredients in blender container. Cover and process at ON until onion and pickles are chopped : 3/4 C (200...
  • Page 29 PAGHETTI AUCE 1 can (2 pounds or 908 g) tomatoes with juice 1 small onion, cut in eights 1/2 green pepper, cut in 1-inch (2.5 cm) pieces 2 tablespoons (30 mL) vinegar 1 tablespoon (15 mL) brown sugar 1 teaspoon (5 mL) salt 1 teaspoon (5 mL) oregano 1/4 teaspoon (1 mL) ground pepper 1 clove garlic...
  • Page 30 ROPICAL REAM 1 can (20 ounces or 580 g) pineapple chunks in natural juice, drained; reserve juice 1/3 cup (75 mL) pineapple juice 1 package (3 ounces or 84 g) cream cheese, softened 2 tablespoons (30 mL) sugar 1 cup (250 mL) coconut 1/2 teaspoon (2 mL) almond extract 1 container (8 ounces or 227 g) frozen nondairy whipped topping, thawed (See Page 36)

  • Page 31: Pumpkin Pie

    UMPKIN 1/2 cup (125 mL) milk 1/2 cup (125 mL) light cream 2 eggs 1-1/2 cups (375 mL) canned pumpkin 2/3 cup (175 mL) brown sugar 1 teaspoon (5 mL) cinnamon 1/2 teaspoon (2 mL) salt 1/2 teaspoon (2 mL) ground ginger 1/4 teaspoon (1 mL) ground cloves 1/4 teaspoon (1 mL) allspice 1 teaspoon (5 mL) vanilla extract...
  • Page 32 UICK AYER OOKIES 16 graham cracker squares 1/2 cup (125 mL) melted butter or margarine 1 cup (250 mL) walnuts 1 package (6-ounce or 170 g) semi-sweet chocolate bits 1 package (6-ounce or 170 g) butterscotch bits 1-1/3 cups (325 mL) flaked coconut 1 can (14-ounce or 397 g) sweetened condensed milk Heat oven to 375°F (190°C).
  • Page 33 LENDER HEESE 1-2/3 cups (400 mL) graham cracker crumbs 1/2 cup (125 mL) butter or margarine, melted 1/2 cup (125 mL) boiling water 1 package (3 ounces or 84 g) lemon-flavored gelatin 2 tablespoons (30 mL) lemon juice 2 cups (500 mL) cottage cheese 1 container (8 ounces or 227 g) frozen whipped topping Combine cracker crumbs and butter;...
  • Page 34 UTTER REAM LAZE 1/4 cup (50 mL) butter or margarine, softened 3 tablespoons (45 mL) milk 1/2 teaspoon (2 mL) vanilla extract 1-1/2 cups (375 mL) powdered sugar Put all ingredients into blender container. Cover and process at ON until smooth and well blended.
  • Page 35 Pie Crusts � � HOCOLATE OOKIE RUST 30 chocolate water cookies or 1-1/2 cups (375 mL) crumbs 1/4 cup (50 mL) butter, melted 1/2 teaspoon (2 mL) cinnamon Break 10 chocolate cookies into blender container. Cover and process 3 times at PULSE.

  • Page 36: Peanut Butter

    RAHAM RUST 14 graham cracker squares 1/2 cup (125 mL) pecans 2 tablespoons (30 mL) sugar 1/4 cup (50 mL) butter, melted Prepare oven to 350°F (180°C). Break 8 graham cracker squares into blender container. Cover and process 3 times at PULSE or until finely crumbed.
  • Page 37 ALAD 6 hard-cooked eggs, quartered 1/3 cup (75 mL) mayonnaise 1 1-inch (2.5 cm) pieces onion 3 1-inch (2.5 cm) pieces celery 1 teaspoon (5 mL) prepared mustard 1/4 teaspoon (1 mL) salt 1/4 teaspoon (1 mL) Worcestershire sauce 2 dashes hot pepper sauce dash pepper Put 2 eggs into blender container.
  • Page 38 TRAWBERRY REEZER 1 quart (1 liter) strawberries 4-1/2 cups (1.12 liters) sugar 3 ounces (85 g) liquid pectin Put 1 cup (250 mL) strawberries into blender container. Cover and process 1 time at PULSE. Remove to a large glass measuring cup. Repeat with remaining berries.

  • Page 39: Year Limited Warranty

    1 Year Limited Warranty Sunbeam Products, Inc, or if in Canada, Sunbeam Corporation (Canada) Limited (collectively “Sunbeam”) warrants that for a period of one year from the date of purchase, this product will be free from defects in material and workmanship. Sunbeam, at its option, will repair or replace this product or any component of the product found to be defective during the warranty period.
  • Page 40 US: 1-800-334-0759 Canada: 1-800-667-8623 www.oster.com ©2004 Sunbeam Products, Inc. All rights reserved. ® OSTER and OSTERIZER are registered trademarks of Sunbeam Products, Inc. ® ALL-METAL DRIVE is a trademark of Sunbeam Products, Inc. ™ Distributed by Sunbeam Products, Inc., Boca Raton, FL 33431...

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