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ADVICE
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Depending on the nature of the ingredients, you can use the blender jug to
prepare up to
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1.5 L for thick mixtures.
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1.25 L for liquid preparations.
Warning : Do not pour boiling liquids (over 80°C/176°F) in the jug.
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You can prepare finely blended soups, cream soups, stewed fruit, light
batter (pancakes, fritters, Yorkshire pudding batter, etc.), milkshakes,
smoothies, cocktails, etc.
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If ingredients stick to the sides of the jug when blending, stop the
appliance. Remove the blender jug from the motor unit, and push the food
down onto the blades using a spatula and put your blender jug back to
continue your preparation.
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Always pour the liquid ingredients into the blender jug first, before adding
the solid ingredients, without exceeding the maximum level.
To add ingredients while blending, remove the lid cap (F6) from the lid (F5)
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and add the ingredients through the feeder hole.
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For finely crushed ice, use a maximum of 6 small ice cubes using "Ice
crush" function. There is no need to add water.
RECIPE
Cold carrot soup:
600g carrots + 900g water: Put the carrot pieces in the blender jug and add
the water. Mix on max speed for 3 minutes.
Mixed figs (with mini chopper accessory (N), depending on model)
70g figs: Put figs in mini chopper (N). Mix on max speed for 3 seconds.
CLEANING
Do not immerse the appliance in water. Never put the motor unit (A) under
running water.
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Clean the jug immediately after use.
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Fill up the jug with 1 litre of hot water along with 2 or 3 drops of washing
up liquid. Only use the recommended amount of water and washing up
liquid. An excess of washing up liquid creates more foam and consequently
can lead to overflowing.
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Use the automatic auto clean program to carry out a prewash of the jug.
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Once the program has stopped, unplug the appliance.
Remove the blender jug (F4)
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Place the jug on a flat surface.
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Unlock the lid and remove it with care. Pour out the water.
Remove the blade unit (F1+F3) and clean them under running water. The
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blades are very sharp, handle them with caution to avoid injury (Fig.
10).
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