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Catler 800 SERIES Instructions For Use Manual

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E L E C T R O N I C
B L E N D E R
Instructions
for use
BL 8010

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Summary of Contents for Catler 800 SERIES

  • Page 1 E L E C T R O N I C B L E N D E R Instructions for use BL 8010...
  • Page 2 E L E C T R O N I C B L E N D E R...

  • Page 3: Table Of Contents

    CONTENTS Congratulations Catler recommends safety fi rst Know your blender BL 8010 Operating your blender BL 8010 Disassembling your blender for cleaning, care and storage Tips on how to use your blender BL 8010 Trouble shooting chart Recipes CONTENTS...

  • Page 4: Congratulations

    Congratulations on the purchase of your new blender BL 8010 CONGRATULATIONS...

  • Page 5: Catler Recommends Safety First

    CATLER RECOMMENDS SAFETY FIRST We at Catler 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 BLENDER BL 8010 •...
  • Page 6 Catler Service Centre for examination and/or repair. • Any maintenance other than cleaning should be performed at an authorised Catler Service Centre. DO NOT OPERATE THE CATLER BLENDER BL 8010 CONTINUOUSLY ON HEAVY LOADS FOR MORE THAN 30 SECONDS. CATLER RECOMMENDS SAFETY FIRST...

  • Page 7: Know Your Blender Bl 8010

    KNOW YOUR BLENDER BL 8010 Ring pull lid unique ring pull design ensures the lid is easy to Inner measuring lid remove yet sealed tight during for adding ingredients operation. whilst blending. Patented stainless steel ice-crushing Large 1.5 litre blades glass jug extra wide blades are unique dual ribs...
  • Page 8 WHY IS THE BLENDER BL 8010 SUPERIOR? What makes this blender superior? The secret to the Kinetix Blade System is the continuous movement created inside the jug. It allows the blender to combine the functions of a blender with a mini food processor for the ultimate in versatility.
  • Page 9 1. Patented extra wide blades Conventional Kinetix Blades The stainless steel ice-crushing blades are Blades extra wide, reaching ingredients all the way to the sides of the jug. Combined with an additional set of dual blades, all ingredients are completely and evenly processed every time.

  • Page 10: Operating Your Blender Bl 8010

    OPERATING YOUR BLENDER BL 8010 Before fi rst use Step 2. Before using your blender for the fi rst To reassemble the blender jug, replace the time, remove any packaging material and silicon seal onto the blade assembly (see promotional labels. Ensure the appliance Page 14 - Fig 1).
  • Page 11 Step 6. Press the ‘Power’ button on the far left of NOTE: the control panel to turn the blender on. The blender features a patented assist The ‘Power’ button will illuminate and fl ash. lid. This allows the lid to fi t tightly onto The LCD timer screen will illuminate with ‘00’...
  • Page 12 Step 8. Step 9. When 120 seconds is reached, the blender The blender features two additional will automatically cease to operate and the functions, ‘ICE CRUSH’ and ‘SMOOTHIE’ . selected speed button and ‘Stop’ button These are pre-programmed cycles which illumination will go out.
  • Page 13 Step 10. Step 11. For ingredients that require short bursts of At the end of use, always ensure the blender power, select the ‘PULSE’ function. The ‘PULSE’ is turned off by pressing the ‘Power’ button button will illuminate and remain illuminated on the control panel.

  • Page 14: Disassembling Your Blender For Cleaning, Care And Storage

    DISASSEMBLING YOUR BLENDER FOR CLEANING, CARE AND STORAGE Step 1. Fig. 1 Always ensure the blender is off by pressing the ‘Power’ button on the control panel. Then switch off at the power outlet and unplug the power cord. Step 2. Remove the blender jug from the motor base by grasping the handle and lifting the jug in an upward direction.
  • Page 15 Reassembling your blender jug after Fig. 1 cleaning Step 1. Ensure all parts are clean and completely dry. Step 2. To reassemble the blender, replace the silicon seal onto the blade assembly (see Fig 1). Upturn the blender jug and insert the blade assembly housing into the jug base (see Fig 2), ensuring to align the indicator symbol () on the inside of the jug base, with...
  • Page 16 Cleaning the motor base Removing stubborn or strong food • Wipe the motor base with a soft, damp stains and odours cloth then dry thoroughly. Strong smelling foods such as garlic, fi sh and • Wipe any excess food particles from the some vegetables such as carrots may leave power cord.

  • Page 17: Tips On How To Use Your Blender Bl 8010

    TIPS ON HOW TO BEST USE YOUR BLENDER BL 8010 Don’t • Use Low speeds (1-3 – Mix, Chop and • Do not operate a heavy mixture for more Blend) for drink or cocktail making and than 30 seconds. For normal blending emulsions such as mayonnaise, dressings, tasks, for example, mayonnaise, dressings marinades and foods that require mixing...
  • Page 18 Food Preparation & Usage Quantity Function Time Lean meat/ Trim excess fat and sinew, cut 250g Chop/speed 2 10-20 secs poultry into 2cm cubes. Use: mince Fish/seafood Remove skin and bones and 300g Chop/speed 2 10-15 secs cut into 2cm cubes. Use: mince Raw veg Peel and cut into1.5-2cm...

  • Page 19: Trouble Shooting Chart

    TROUBLE SHOOTING CHART Problem Solution Motor doesn’t start or blade doesn’t rotate • Check that the power plug is securely inserted into the power outlet and switched on. • Check that the blender jug and lid are securely locked into position. •...
  • Page 20 Recipes...
  • Page 21 CONTENTS Dips, sauces, dressings, curry pastes Starters R10 Soups R12 Salads R14 Main meals R19 Sweet treats R20 Cocktails R21 Non alcoholic drinks R22 Smoothies and milkshakes R24 Meals for baby R25 Meals for toddlers CONTENTS...
  • Page 22 DIPS, SAUCES, DRESSINGS, CURRY PASTES Guacamole Ricotta and olive dip 1 large avocado, peeled, stone removed and 1 bunch fresh coriander, stems trimmed chopped 200g ricotta cheese 40ml lemon juice 200g cottage cheese 1/2 cup sour cream 125ml light cream 1 teaspoon minced garlic 2 teaspoons lemon juice 1 teaspoon chilli...
  • Page 23 Smoked salmon paté Mayonnaise 1 teaspoon grated lemon rind 2 egg yolks 1 tablespoon lemon juice 1 teaspoon dry mustard 125g cream cheese 1 tablespoon vinegar 100g smoked fi sh, skin and bones removed Salt and white pepper, to taste (salmon, trout or mackerel) 125ml vegetable oil 2 teaspoon horseradish cream...
  • Page 24 Avocado dressing Creamy zucchini sauce 1 tablespoon lemon juice 2 teaspoons oil 1/2 cup sour cream 3 zucchini, sliced 3 tablespoons cream 2 onions, chopped 2 drops Tabasco sauce 165ml cream 1 teaspoon honey Freshly ground black pepper 1 avocado, peeled, stoned and chopped 60g butter, melted 1 clove peeled garlic, chopped 1/2 cup grated parmesan cheese...
  • Page 25 Satay sauce Thai green curry paste 2 cloves garlic, peeled 4 large green chillies, stems removed and 1 small onion, peeled and quartered roughly chopped 2 teaspoons peanut oil 1 teaspoon black peppercorns 1/2 cup roasted peanuts 1 onion, roughly chopped 1 small chilli, halved and seeded 2 cloves peeled garlic 165ml water...
  • Page 26 Malaysian curry paste 1/2 cup coriander seeds 1 tablespoon cumin seeds 2 teaspoons fennel seeds 1/4 cup dried chillies, broken 6 cloves garlic, peeled 4 teaspoons chopped fresh ginger 5 candle nuts, chopped 2 tablespoons desiccated coconut 3 teaspoons blachan (shrimp paste) 2 teaspoons tamarind paste 2 teaspoons ground turmeric 4 stems fresh lemon grass, thinly sliced...
  • Page 27 STARTERS Nachos Cheese sticks with pesto 155g corn chips 12 slices white sandwich bread, crusts 2 tomatoes, peeled and fi nely chopped removed 1/2 cup grated tasty cheese 2 teaspoons grain mustard 1/2 cup grated romano cheese 4 tablespoons grated parmesan cheese 1/2 cup grated tasty cheese Avocado topping 1 tablespoon fi nely chopped fresh coriander...
  • Page 28 Prawn toast 6 slices white bread, crusts removed 250g green prawns, shelled and deveined 1 tablespoon soy sauce 2 teaspoons cornfl our 2 teaspoons snipped chives 1 teaspoon fi nely chopped fresh ginger 1 egg, lightly beaten 1 cup sesame seeds Oil for cooking 1.
  • Page 29 SOUPS Wonton soup Sweet corn and bacon soup 125g lean pork meat, trimmed and roughly 1 tablespoon oil chopped 1 onion, chopped 125g green prawns, shelled and deveined 4 cloves garlic, peeled and crushed 2cm piece ginger, peeled and sliced 2 teaspoons ground coriander 1 tablespoon soy sauce 1 teaspoon cajun seasoning...
  • Page 30 Pumpkin soup Sweet peppered tomato soup 2 tablespoons cooking oil 1 tablespoon oil 1 brown onion diced 2 cloves garlic, crushed 2 cloves garlic, crushed 2 leeks, sliced 400g butternut pumpkin, peeled and diced 2 x 410g canned tomatoes 1 litre chicken stock 2 teaspoons chicken stock powder 1 tablespoon tomato paste 1.
  • Page 31 SALADS Prawn salad with raspberry sauce Fresh vegetable salad with pepita dressing 500g cooked prawns, peeled and deveined 100g salad mix 2 carrots, cut into thin strips 100g snow pea sprouts 1 parsnip, cut into thin strips 1 orange, peeled and segmented 125g green beans, sliced 2 kiwi fruit, peeled and sliced 1 cooked beetroot, cut into thin strips...
  • Page 32 Egg salad with fresh herb dressing 1 bunch rocket leaves, washed and trimmed 6 hard boiled eggs, peeled and quartered 2 italian tomatoes, quartered 1 avocado, stoned, peeled and cut into slices 12 black olives, pitted Fresh Herb dressing 1 cup light sour cream 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh basil leaves 1 tablespoon chopped fresh coriander...
  • Page 33 MAIN MEALS Crispy batter for fi sh Herbed bread stuffi ng 1 egg 125g button mushrooms 2/3 cup water 1 spanish onion, peeled and quartered 3/4 cup milk 2 sticks celery, roughly chopped 2 tablespoons vinegar 100g pistachio nuts, shelled 11/2 cups plain fl our 4 sprigs parsley Pinch salt...
  • Page 34 Thai fi sh cakes Rosemary parmesan crusted lamb steaks 1 small onion, peeled and quartered 2 cloves garlic, peeled 4 slices white bread, crusts removed 2 thick slices peeled ginger 1/4 cup grated fresh parmesan cheese 2 red chillies 2 teaspoons fresh rosemary leaves 2cm piece fresh lemongrass 4 lamb leg steaks 6 fresh kaffi r lime leaves...
  • Page 35 Fish Bites with egg and lemon sauce 500g white fi sh fi llets, chopped 3/4 cup stale breadcrumbs 2 cloves garlic, chopped 1/2 teaspoon turmeric 1 tablespoon paprika 1 teaspoon ground cumin 1 tablespoon chopped fresh coriander 1 teaspoon grated fresh ginger 1 egg, lightly beaten 3 cups chicken stock Egg and lemon sauce...
  • Page 36 Lamb and tabbouleh pita pockets 5. Open pita pockets, using the point of a sharp knife. Place spoonful of tabbouleh 500g minced lamb into each pocket, top with lamb sausage 2 eggs, lightly beaten then drizzle with yoghurt. 1 cup stale breadcrumbs Serve immediately.
  • Page 37 Tandoori style fi sh Hamburgers Rind and juice of 1 lemon 1 tablespoon fresh herb sprigs (parsley, 125g natural yoghurt coriander or rosemary) 1 onion, cut into quarters 1 slice bread, crusts removed 4 cloves garlic, peeled 1/2 small onion, quartered 1 teaspoons ground cumin 200g trim lamb, diced 1 teaspoon ground coriander...
  • Page 38 SWEET TREATS Chilled cheesecake Mixed berry crepes 250g pkt plain sweet biscuits, broken 2 eggs 125g butter, melted 250ml milk 250g cream cheese, cubed and softened 1 tablespoon butter, melted 400g can sweetened condensed milk 1 cup plain fl our 1/2 cup cream 2 teaspoons caster sugar 1 tablespoon grated lemon zest...
  • Page 39 COCKTAILS Margarita Frozen sangria 60ml tequila 250ml fruity red wine, chilled 60ml cointreau 125ml cranberry or red grape juice 80ml lime juice 125ml lemon sorbet 12 ice cubes 80ml orange concentrate 1/2 cup fresh seedless grapes, frozen 1. Place tequila, contreau, lime juice and ice 1 cup tinned plums, drained cubes into blender jug.
  • Page 40 NON ALCOHOLIC DRINKS Wild thing Rockmelon and pineapple frappé 1 cup orange juice, chilled 1 cup chopped rockmelon 1 punnet strawberries, hulled 1 cup canned pineapple pieces 1/2 teaspoon grated orange rind 1 cup ice 1 tablespoon oatmeal Mint leaves, to serve 2 large scoops wildberry vitari or another 1.
  • Page 41 SMOOTHIE AND MILKSHAKES Banana smoothie Mango smoothie 2 bananas, peeled and chopped 2 mangoes, peeled and sliced 1 cup unfl avoured yoghurt 11/2 cups unfl avoured yoghurt 250ml milk 250ml orange juice 1/3 cup honey 1. Place all ingredients into blender jug. 1.
  • Page 42 Chocolate malted smoothie with caramel sauce 500ml milk, chilled 3 tablespoons malted milk powder 4 scoops vanilla ice cream 4 scoops chocolate ice cream 4 tablespoons caramel sauce Chocolate curls for garnish (optional) 1. Place milk, malted milk powder and vanilla ice cream in blender jug.
  • Page 43 MEALS FOR BABY Apple and carrot Apple and banana custard 1 apple, peeled and cored 1/2 small apple, cored 1 carrot, peeled and chopped 1 small banana, peeled and diced 1/2 cup prepared baby custard 1. Cook apple and carrot in a microwave oven or steamer until tender.
  • Page 44 MEALS FOR TODDLERS Fast fi sh Baby muesli 100g tuna or other cooked fl aked fi sh, bones 1 tablespoon rolled oats removed 2 tablespoons baby rice cereal 1 zucchini, sliced and cooked 1 teaspoon sultanas 1/2 potato, diced and cooked 1/2 small apple, peeled, sliced 4 tablespoons prepared formula milk 1.
  • Page 45 NOTE:...
  • Page 48 E L E C T R O N I C B L E N D E R Due to continued product improvement, the products illustrated/photographed in this brochure may vary slight- ly from the actual product. W W W . C A T L E R . E U C U S T O M E R S E R V I C E I N F O @ C A T L E R .