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Idiomas disponibles
Idiomas disponibles
BT 1050
• Make sure the beaker is supported on a stable, flat surface and hold it with your free hand, to prevent it
wandering over the work surface.
• Do not immerse the blender beyond the maximum length of the stick. Do not use it for more than 2 minutes
at a time, then leave it for at least 2 minutes to cool down.
AVOIDING SPRAY/SPLASHING
• Hold the blender straight
• Don't switch on till it's well inside the food container.
• Switch off before lifting it out of the container.
• With liquids, switch on and off with the blade under the surface.
WARM LIQUIDS
• The blender will not withstand temperatures near boiling point. When using it in warm liquids, don't let the
blade break the surface at an angle, as you might spray liquid outside the bowl/pan/container.
• Don't use the blender in hot oil-not even moderately hot oil. While you may be able to stand fairly hot
water, oil at the same temperature will cause painful burns. Water can be throw off immediately and the
skin will rapidly cool, but oil will stick to the skin and blister it.
THE BEAKER
• When using it with blender, don't fill above the max mark on the beaker (600 ml or a bit under 18 fluid
ounces), to prevent the contents escaping.
• Sit it on a stable, flat work surface and support it with your free hand.
• Don't lift it off the work surface and hold it in your hand. If it slips, you'll hurt yourself.
CARE AND MAINTENANCE
• Clean the appliance after each use.
• Switch the appliance off and unplug it.
• Take great care with the blades, don't handle them directly, use a nylon washing-up brush.
• You can wash the stick in the dishwasher. Not enter the engine in the dishwasher.
• Wipe the handle surfaces with a soft damp cloth.
• Don't put the handle in water or any other liquid.
• Clean the blade end of the wand in hot soapy water, with a nylon brush.
A FEW SIMPLE RECIPES TO GET YOU STARTED
Coriander pesto
2 handfuls fresh coriander leaf
2 cloves fresh garlic
60g pine nuts
Put the coriander, garlic and pine nuts in the beaker, add a spoonful of oil and process. Repeat until it's all
done, then put in a larger bowl and mix in the parmesan. Season with freshly ground black pepper. Serve as a
topping for a soup, tossed through warm pasta, or as a dip.
Sweet and sour sauce
2 shallots, peeled
Small piece fresh ginger, peeled
1 clove garlic
1 tbsp soy sauce
125ml olive oil
60g freshly grated parmesan
Dash white wine vinegar
1tsp mustard
1tsp tomato purée
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