Great Starts - Breville Classic Blend Master CBL10XL Instrucciones De Uso

SUGGESTED USES FOR YOUR BREVILLE BLENDER
SPEED
ACTION TIME
SETTING
Aerate 3 30 secs
High to 1 min
2 30 secs
Medium
Chopping "PULSE" 30 secs
Speed 3 to 1 min
High
Crumbing 3 30 secs
High
3 30 secs
High to 1 min
Crushing "PULSE" 25 - 35
Speed 3 secs
High
Emulsions 1 2 - 3
Low mins
Grinding 3 25 - 35
High secs
Refining 3 20 - 40
High secs
1- 2 30 - 40
Mixing
Low-Med secs
Pureeing 3 35 secs Soups, Sauces, Drinks, Process well until no visible solids
High to 1 min Deserts and Baby Food
14
SUGGESTED PREPARATION
FOOD TYPE AND PROCEDURE
Milkshakes, Place milk in pitcher followed by
Smoothies flavoring, blend until desired
thickness
Cream Blend until desired consistency
Nuts, Lentils, Herbs, Use only 3 ⁄ cup quantity at one
4
Ginger or Chilli time, ensuring even texture
Breadcrumbs Tear bread roughly into even sized
pieces and process until crumbed
Crackers crumbs Break into medium sized pieces
and process until crumbed
Ice Use 1 cup ice cubes and
(65ml) of water at one time
for best results
Mayonnaise, Marinades Pour oil into Glass Pitcher, through
or Dressings opening in lid, with motor running
Spices, Coffee Use 1 ⁄ cup at a time to ensure
2
even texture
White sugar, For superfine sugar consistency
brown sugar process 20 seconds then a
further 40 seconds for icing
sugar consistency
Batters Blend until just combined
remain and mixture is smooth

GREAT STARTS

SPINACH TIMBALE
WITH PEAR SAUCE
1lb (500g) spinach leaves, roughly chopped
3 eggs
1 ⁄ cup (125ml) cream
2
Pinch ground nutmeg
Freshly ground black pepper
PEAR SAUCE
2 ripe pears, peeled, cored and
roughly chopped
2 tablespoons (30ml) cream
1 ⁄ teaspoon (2ml) chili sauce
2
pinch ground nutmeg
1. Boil spinach until tender. Refresh under
cold running water, then squeeze
1 ⁄ cup
4 spinach toremove excess liquid.
2. Place spinach, eggs, nutmeg and pepper
in Blender pitcher, using speed 2, blend
until smooth.
3. Spoon mixture into four greased,
individual soufflé molds
capacity. Cover with aluminum foil and
place in a baking dish.
4. Pour in boiling water to come halfway up
the sides of the molds.
5. Bake in moderate oven 350˚F (180˚C) for
40-45 minutes or until firm Remove from
water bath and leave for 5 minutes
before turning out.
6. To make sauce, place pears, cream, chili
sauce and nutmeg in Blender pitcher,
using speed 1, blend until smooth.
Transfer mixture to a small saucepan
and heat gently for 3-4 minutes, or until
the sauce is just warm.
Serve with Timbales.
NACHOS
5oz (155g) corn chips
2 tomatoes, peeled and finely chopped
1 ⁄ cup (60g) grated cheddar cheese
2
1 ⁄ cup (60g) grated Romano cheese
2
AVOCADO TOPPING
1 large avocado, pitted, peeled and chopped
2 teaspoons (10ml) lemon juice
2 green onions, chopped
2 teaspoons minced garlic
1 teaspoon (5ml) salsa
1. Layer corn chips, tomatoes and cheese
in an ovenproof dish, finishing with a
layer of cheese.
2. Bake in moderately hot oven 400˚F
(200˚C) for 10-15 minutes, or until
cheese melts and is golden.
3. To make topping, place avocado, lemon
juice, green onion, garlic and chili sauce
in Blender pitcher, using speed 2, blend
1
⁄ cup (125ml)
2 until smooth.
Spoon onto corn chips and serve immediately.
15