3. When you have finished cleaning the detachable shaft of the stick blen-
der, place it upright so that any water which may have got in, can drain
out.
4. To clean attachments including the lid, the chopping bowl and blade,
whisk and milk frothing attachment wipe with warm soapy water.
5. Dry thoroughly.
IMPORTANT
Blades are extremely sharp, handle with care.
NOTE
Should the stainless steel chopping blade dull from extensive use, sharpe-
ning is recommended at your local sharpening shop to ensure consistent
results. For a quick wash up between processing tasks, hold the stick blen-
der in the beaker half filled with water and depress the power button for
a few seconds.
MOTOR HOUSING
Clean the motor housing with a damp cloth.
IMPORTANT
Ensure that the motor housing is not immersed in water or any other liquid.
SPECIFICATION:
Type: handle
Power: 860–900 W
Voltage: 220–240 V / 50 Hz
Number of speeds: 12 + Turbo mode
The manufacturer retains the right to make changes in the technical specifi-
cations, inventory and design of this model without prior notice.
RECIPES
HUMMUS
Makes 2 cups (approximately)
420g can chickpeas, drained
¼ cup tahini
¼ cup lemon juice
1 tablespoon water
¼ cup olive oil
1 clove garlic, crushed
½ teaspoon ground cumin
Salt and pepper, to taste
1. Place all ingredients into the processor bowl fitted with the chopping
blade. Process on speed 9 until combined and smooth.
2. Season with salt and pepper. Serve as a dip or spread.
ROCKET, CHILLI AND CASHEW NUT DIP
Makes about 2 cups
1 clove garlic
1 large red chilli, seeds removed and roughly
chopped
3 cups wild rocket leaves
½ cup light olive oil
2-3 teaspoons lemon juice
²⁄³ cup unsalted toasted cashews
½ cup grated parmesan cheese
Salt and freshly ground black pepper
1. Place the garlic, chilli, rocket, oil and juice in the processor bowl fitted
with the chopping blade. Process on speed 3 until chopped. Scrape down
any ingredients that may have come up the sides of the bowl.
2. Add cashews and cheese. Pulse again until a desired texture is achieved.
Season with salt and pepper.
CHOCOLATE CHERRY RIPE MOUSSE
Serves 6
300ml thickened cream
3 eggs, separated
200g dark chocolate, chopped
30g butter, softened
80g cherry ripe, finely chopped
1. Using the whisk attachment, whip cream on speed 12 until soft peaks
form. Wash and dry whisk attachment.
