Blending Tips - Oster Kitchen Center Recipes & Instructions

BLENDING TIPS

To blend ingredients of a heavy consistency, such as cheese dips and sandwich
spreads, it is necessary to use a rubber spatula to keep the mixture around the
blades. To use spatula, turn motor off, unplug unit and remove the cover; move the
spatula down along sides of the container and push the ingredients from the sides
of the container to the center. Cover and start motor. Repeat procedure as necessary.
To correct curdled mayonnaise, empty contents from container, blend another egg
and cup (50mL) of the liquefied or curdled mayonnaise until mixed. Remove
feeder cap and pour remaining mayonnaise instead of oil into center of container.
Use rubber spatula to blend oil in mixture.
To smooth gravy or white sauce which may be lumpy, pour into a measuring cup
and then put about
WHIP Remove feeder cap and, with motor running, gradually add remaining gravy
or sauce. Continue to process until smooth.
To chop giblets for gravy, cook the giblets in water or broth, then cool to room
temperature. Cut giblets into 1"
with cooled cooking liquid. Cover container and process 2 cycles at GRIND.
(If giblets are not chopped finely enough, process for one or two additional cycles.)
To make butter using sweet or sour heavy cream, pour into blender container, cover
and process at WHIP until butter forms, Pour into strainer to drain off liquid, then put
butter into small bowl and press with a spatula to remove as much liquid as possible.
Add salt while kneading butter. Try adding 1 tablespoon
tarragon, savory or a garlic clove) per cup
To grate lemon or orange peel, freeze thin strips of orange and lemon peel, then
process cup (125mL) at a time in "Mini-Blend" container at BLEND.
To grate cheese-For best results when grating Cheddar or Swiss cheese, be sure
it is refrigerator-cold. When blending cheese for dips and spreads, remove from
refrigerator about 30 minutes before use.
To grind poppy seed for filling, place
container and process at GRIND until seeds are crushed and moist. Stop blender
once or twice to scrape down seeds from top of container.
To grate fresh coconut, set speed at
drop coconut pieces into revolving blades. After grating 1% cups (375mL) coconut,
empty container and repeat until all coconut is grated.
To save Cheddar or Processed cheese which has become hard and dry after long
storage in refrigerator, cut into pieces and grate in blender container. Process at
BLEND until finely grated, then use for casserole toppings, in sauces, etc.
DO NOT use "Mini-Blend" containers when processing hard cheese.
To chop candied or dried fruit and dates, put into blender container, cover with cold
water. Cover and process 2-3 cycles at LIQUEFY or until desired consistency is
reached. Drain off water through colander. Dry fruit on paper toweling. (If your
recipe has enough liquid to cover fruit in blender container, use that liquid instead
of water. Do not drain.) Dried or candied fruit and dates can also be chopped in the
following manner. Put
container. Cover and process 2-3 cycles at LIQUEFY until desired consistency is
reached.
ALWAYS: Operate your unit on a hard, flat surface such as a counter top or table.
Operate unit on a tablecloth, plastic, paper or other materials which might
diminish or stop air-flow to the motor.
cup (125mL) into blender container. Cover and process at
pieces, put in blender container, and cover
cup
remove feeder cap, start motor and
cup (125mL) of fruit and
dried herbs (parsley,
of cream for delightful herb butter.
poppy seeds in "Mini-Blend"
cup flour in blender
.