Recipes - Black and Decker FP2650S Manual Del Usuario

TROUBLESHOOTinG FOR BLEnDER
PROBLEM POSSiBLE CAUSE
Jar bottom does not A vacuum has been
come off of jar formed.
liquid is leaking from Gasket is either missing
bottom of jar. or not in place correctly.
Appliance does not turn Appliance is not plugged
on in jar is not in place.
Mixture in blender does Not enough liquid in
not seem to be blending. mixture being blended or
too much ice.
8
SOLUTiOn
Place the jar on the
blender and turn counter
clockwise until jar
is released from the
bottom
Check that jar is
assembled correctly.
Check that appliance is
plugged into a working
outlet. Blender jar must
be securely in place.
Turn the blender off and
use a rubber spatula to
redistribute the food; add
some liquid and pulse
the mixture to aid in the
blending process.

RECiPES

SPinACH PESTO PiZZA
1 recipe for pizza dough (see below)
2 cup spinach pesto (see below)
/3
2 cups shredded mozzarella cheese
4 plum tomatoes, sliced
1 cup shredded Parmesan cheese
/3
¼ cup loosely packed thin strips basil leaves
Salt and pepper
Place ball of dough on lightly floured board; cover with plastic wrap and let
rest 10 minutes. Roll out dough to 14-inch circle. Transfer to 14-inch lightly
greased and dusted non-stick pizza pan or pizza peel* dusted lightly with
cornmeal and shape pizza into 14-inch circle; lift edge and pinch to form a lip.
Spread pesto evenly on prepared crust leaving about ½-inch border. Sprinkle
mozzarella cheese evenly over pesto. Arrange tomato slices over cheese.
Sprinkle with Parmesan cheese and basil. Season to taste with salt and
pepper.
Bake in preheated 450° F. till crust is browned and cheese is golden, about
12 minutes.
Makes one 14-inch pizza.
* If using a pizza stone; preheat stone for 45 minutes. Slide the pizza off the
pizza peel onto the preheated stone.
SPEEDY PROCESSOR PiZZA DOUGH
1¼ teaspoons active dry yeast
1 1 cups warm water (105 - 115° F.)
/3
¼ teaspoon sugar
3½ to 3¾ cups unsifted all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
Sprinkle yeast over water; add sugar and let stand until yeast is dissolved,
about 5 minutes.
Position dough blade in large workbowl of processor. Add 3 cups flour, salt
and olive oil. With processor running, gradually add yeast mixture down food
chute. Add additional flour to make a soft dough. Continue processing dough
for 1 minute. Transfer dough to lightly floured board. Shape into ball and
cover with towel or large bowl. let dough rest for 10 minutes.
on lightly floured board, knead several times until smooth and elastic; form
into ball. Place in greased bowl, turning to grease top.
Cover and let rise at room temperature until doubled in bulk, about 1 hour.
Punch dough down.
9