KitchenAid 5 Speed Professional Blender Blender User Manual
Contents
1. 5 SPEED PROFESSIONAL BLENDER INSTRUCTIONS AND RECIPES CSENAID fs QUA 1 800 541 6390 fom Details Inside Hassle Free Replacement Warranty We re so confident the quality of our M products meets the RR exacting standards of KitchenAid that if your blender should fail within the first year of ownership KitchenAid will arrange to deliver an identical or comparable replacement to your door free of charge and arrange to have your failed blender returned to us Your replacement unit will also be covered by our one year full warranty Please follow these instructions to receive this quality service If you reside in the 50 United States and your KitchenAid blender should fail within the first year of ownership simply call our toll free Customer Satisfaction Center at 1 800 541 6390 8 a m to 8 p m Monday through Friday 10 a m to 5 p m Saturday Eastern Time Give the consultant your complete shipping address No P O Box Numbers please When you receive your replacement blender use the carton and packing materials to pack up your failed blender In the carton include your name and address on a sheet of paper along with a copy of the proof of purchase register receipt credit card charge slip etc For a detailed explanation of warranty terms and conditions including how to arrange for service outside the United States see pages 3 and 4 Proof of Purchase amp P2. cup Cheddar cheese chili powder and cumin in blender jar Cover and blend at CHOP pulsing 4 to 6 times about 5 seconds each time until tortilla pieces are crushed Add remaining cup Cheddar cheese and Monterey Jack cheese Cover and blend at CHOP until mixed about 5 to 10 seconds Use to top favorite ground beef pasta or rice casserole cooked in 13x9 inch baking dish Yield 12 servings about 1 cup Per serving About 23 cal 2 g pro 3 g car 0 g fat 1 mg chol 78 mg sod Cinnamon Oat Crunch cup whole wheat flour cup packed brown sugar cup rolled oats teaspoon cinnamon teaspoon salt Dash nutmeg cup light pasteurized process cream cheese product from an 8 oz tub Place all ingredients in blender jar in order listed Cover and blend at STIR pulsing 3 or 4 times about 5 seconds each time until thoroughly mixed stir mixture down between pulses if necessary Spread in thin layer on ungreased baking sheet Bake at 375 F until browned about 10 minutes stirring once Cool completely With spatula loosen mixture from baking sheet and crumble to desired size Serve over yogurt frozen yogurt fruit or pudding Place any unused crunch in tightly covered container and store in refrigerator Yield 2 cups 16 2 tablespoons servings Per serving About 51 cal 1 g pro 11 g car 1 g fat 1 mg chol 57 mg sod 34 Graham Nut Crunch cup broken Place all ingredients except margarine blende
3. 11 5 oz frozen cranberry juice cocktail concentrate can 8 oz crushed pineapple packed in fruit juice and undrained cup sweetened sparkling water Place cranberry concentrate and pineapple in blender jar Cover and blend at LIQUEFY until smooth about 10 to 20 seconds Add sparkling water Blend at STIR just until mixed about 2 to 4 seconds Yield 4 1 cup servings Per serving About 171 cal 0 g pro 44 g car 0 g fat 0 mg chol 10 mg sod Strawberry Orange Quick Breakfast Beverage 17 15 cups orange juice cups frozen unsweetened straw berries cups nonfat vanilla yogurt tablespoons sugar if desired Place orange juice and strawberries in blender jar Cover and blend at CHOP until strawberries are chopped about 10 to 20 seconds Add yogurt and sugar if desired Blend at STIR until smooth about 5 to 10 seconds Yield 4 1 cup servings Per serving About 142 cal 6 g pro 30 g car 1 g fat 1 mg chol 64 mg sod Raspberry Breakfast Refresher 1 5 cups orange juice cup unsweetened frozen raspberries medium bananas each broken into 4 pieces each Place all ingredients in blender jar Cover and blend at CHOP until smooth about 15 to 20 seconds Yield 5 1 cup servings Per serving About 129 cal 2 g pro 31 g car 1 g fat 0 mg chol 2 mg sod Peanut Butter Banana Breakfast Shake pint frozen nonfat vanilla yogurt or light ice cream cups skim milk medium ba
4. Add onion mixture spinach bell pepper water chestnuts and red pepper flakes Blend at MIX until mixed 30 to 45 seconds scrape sides of blender jar if necessary Spoon about cup mixture on each pita loaf Place loaves on large baking sheet Bake at 350 F for 9 to 11 minutes until set Cut each loaf into 6 wedges Yield 48 appetizers 3 appetizers per serving Per serving About 73 cal 4 g pro 10 g car 2 g fat 4 mg chol 150 mg sod Caponata m N PRN m mm NS medium about 1 Ib eggplant cup sliced fresh mushrooms cup chopped onion cloves garlic minced tablespoon olive oil medium tomato seeded and chopped tablespoons lemon juice teaspoon dried oregano teaspoon salt tablespoons reduced sodium chicken broth or water Pierce whole eggplant several times with fork Place in baking pan bake at 400 F for 40 to 50 minutes or until very tender Cool 5 to 10 minutes Peel and cube Place mushrooms onion garlic and oil in medium non stick skillet Cook and stir over medium heat until mushrooms are tender Add tomato lemon juice oregano and salt Cook 10 minutes stirring frequently Cool 5 minutes Place eggplant mushroom mixture and chicken broth in blender jar Cover and blend at PUREE until smooth about 30 to 45 seconds scrape sides of blender jar if necessary Serve with vegetable dippers crackers or pita wedges Yield 3 cups 24 2 tablespoons servings
5. uncovered until vegetables are very tender about 10 to 15 minutes Cool 5 minutes Place cooled vegetable mixture and 2 tablespoons milk in blender jar Cover and blend at STIR about 10 seconds scrape sides of blender jar if necessary Blend at PUREE about 30 seconds scrape sides of blender jar every 10 seconds Add 1 more tablespoon milk if necessary blend at PUREE about 10 seconds Store in refrigerator Yield 4 cup servings Per serving About 29 cal 1 g pro 5 g car 0 g fat 1 mg chol 18 mg sod 27 SAUCES AND DRESSINGS Banana Fruit Dressing m cup vanilla or strawberry lowfat yogurt medium banana sliced tablespoon honey tablespoon orange juice teaspoon cinnamon Place ingredients in blender jar Cover and blend at PUREE about 30 seconds scrape sides of blender jar every 20 seconds Serve over sliced fresh fruit Yield 1 cup 16 1 tablespoon servings Per serving About 14 cal 0 g pro 3 g car 0 g fat 0 mg chol 4 mg sod Raspberry Vinaigrette Dressing m W N N cup fresh or frozen raspberries thawed tablespoons sugar tablespoons raspberry vinegar tablespoons oil Place ingredients in blender jar Cover and blend at STIR about 15 seconds scrape sides of blender jar every 10 seconds Blend at LIQUEFY about 15 to 20 seconds Serve over tossed green salads or fruit salads Yield 1 cup 16 1 tablespoon servings Per serving About 17 cal 0 g
6. Warranty on page 3 Do not return the mixer to the retailer they do not provide service 1 Is the blender plugged in 2 Is the fuse in the circuit to the blender in working order If you have a circuit breaker box be sure the circuit is closed Blender Features This blender was built and tested to KitchenAid quality standards for optimum performance and long trouble free life Textured Durable Jar Lid with Clear 2 Ounce Ingredient Cap provides a strong seal hides fingerprints The lid will become more flexible with use Wide Pour Spout however it will maintain for smooth drip its tight seal throughout free pouring the life of the blender Stainless Steel Blade Assembly features blending blades on 4 different planes for optimal blending made of superior grade stainless steel not shown Sturdy Stainless Steel Blender Jar with rounded sides for easy scraping and removal of foods u Textured Threaded Sealing Ring Collar for jar stability not shown hides fingerprints No Slip Rubber Feet ensures operating stability even when jar Te is filled to capacity Professional Base with five speed blending capability Step Start and Pulse features The smooth rounded metal base is sturdy easy to clean and has built in cord storage Assembling Your Blender 1 Before assembling your blender 4 Twist collar onto jar Be sure to wipe blender b
7. listed Cover and blend at CHOP pulsing 1 to 2 times about 3 seconds each time until ham is well chopped and mixture is thoroughly combined scrape sides of blender jar if necessary Preheat broiler Top each bread slide with tomato slice Spread about cup ham filling on each sandwich Top each with about 2 tablespoons cheese Arrange sandwiches on cookie sheet Broil 4 to 6 inches from heat about 2 to 3 minutes or until cheese melts Yield 6 servings about cup ham filling each Per serving About 134 cal 10 g pro 19 g car 1 g fat 14 mg chol 566 mg sod 32 Basil Pesto N x X cloves garlic cup fresh grated Parmesan cheese cup firmly packed fresh basil leaves cup fresh parsley leaves tablespoons slivered almonds or pine nuts cup olive oil to cup reduced sodium chicken broth Place garlic in blender jar Cover and blend at STIR until minced about 5 to 10 seconds Add basil parsley and almonds Cover and blend at STIR With blender running add olive oil and cup chicken broth Blend until thoroughly mixed about 45 seconds to 1 minute scrape sides of blender jar Add remaining broth if necessary Blend at CHOP for 30 seconds Serve on pasta pizza chicken or seafood Yield 1 cup 8 2 tablespoons servings Per serving About 111 cal 4 g pro 2 g car 10 g fat 5 mg chol 127 mg sod Mixed Pepper Pesto clove garlic tablespoons olive oil medium red bell peppe
8. resulting from accident alteration misuse or abuse C Any shipping or handling costs to deliver your blender to an Authorized Service Center D Replacement parts or repair labor costs for blenders operated outside the 50 United States and District of Columbia KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES Some states do not allow the exclusion or limitation of incidental or consequential damages so this exclusion may not apply to you This warranty gives you specific legal rights and you may also have other rights which vary from state to state KitchenAid Blender Warranty for Puerto Rico A limited one year warranty extends to the purchaser and any succeeding owner for blenders operated in Puerto Rico During the warranty period all service must be handled by an Authorized KitchenAid Service Center Please bring the blender or ship it prepaid and insured to the nearest Authorized Service Center Call toll free 1 800 541 6390 to learn the location of a Service Center near you Your repaired blender will be returned to you prepaid and insured Arranging for Service after the Warranty Expires AWARNING Electrical Shock Hazard Unplug before servicing Failure to do so can result in death or electrical shock For service information call toll free 1 800 541 6390 or write to Customer Satisfaction Center KitchenAid Portable Appliances P O Box 218 S
9. salt if desired Heat margarine and olive oil in small non stick skillet over medium high heat Add shrimp mushrooms and garlic Cook and stir about 2 minutes Add crab and green onions Cook and stir until shrimp are opaque and mushrooms are tender about 2 minutes Add Worcestershire sauce and hot pepper sauce Remove from heat and set aside Place remaining ingredients in blender jar Cover and blend at STIR until smooth about 15 seconds scrape sides of blender jar if necessary Add seafood mixture Blend at STIR until mixed about 10 to 15 seconds scrape sides of blender jar if necessary Chill Serve as a spread for crackers Yield 17 cups 24 1 tablespoon servings Per serving About 21 cal 3 g pro 0 g car 1 g fat 13 mg chol 56 mg sod Southwestern Dip MJ SM ounces light cream cheese 15 2 black beans rinsed and well drained cup liquid reserved or 2 fresh jalapeno peppers stems and Seeds removed teaspoon cumin teaspoon salt medium green onions cut in 4 inch pieces cup canned or cooked frozen kernel corn drained chunk 1 inch red bell pepper if desired tablespoon fresh cilantro leaves if desired Place cream cheese cup reserved liquid from beans jalapeno peppers cumin and salt in blender jar Cover and blend at CHOP until smooth about 10 to 20 seconds scrape sides of blender jar if necessary Add green onions corn red pepper cilantro and beans
10. scrape sides of blender jar every 20 seconds Gently stir in blueberries Spray griddle with no stick cooking spray and heat to medium high Pour scant cup batter for each pancake onto griddle Cook until bubbles form on surface and edges become dry about 1 to 2 minutes Turn cook until golden brown on underside about 1 to 2 minutes Serve with warm blueberry sauce Yield About 8 servings 2 4 inch pancakes each Per serving About 119 cal 4 g pro 23 g car 1 g fat 28 mg chol 107 mg sod 24 Fruit Topped Oven Pancakes Fruit Topping 1 tablespoon RR margarine or butter cup packed brown sugar teaspoon cinnamon teaspoon cloves teaspoons cornstarch cup orange juice cups 1 medium sliced unpeeled apple cups 1 medium sliced unpeeled pear cup dried apricots cup raisins Oven Pancakes eggs cup skim or lowfat milk cups all purpose flour teaspoons sugar teaspoon grated orange peel teaspoon cinnamon teaspoon salt tablespoon margarine or butter Heat margarine in large skillet over medium heat Add brown sugar cinnamon and cloves In small bowl blend cornstarch and orange juice until smooth Pour mixture into skillet Bring to a boil stirring constantly Stir in apple pear apricots and raisins Reduce heat to low and simmer uncovered until fruit is tender about 5 minutes Set aside Place eggs in blender jar Cover and blend at STIR about 5 seconds Add milk and blend at STIR
11. to 30 seconds Stir in remaining 2 cans of water Dissolve flavored gelatin Pour boiling water into the blender jar Remove center ingredient cap and blend at STIR until gelatin is dissolved about 30 to 60 seconds Add other ingredients Make cookie and graham cracker crumbs Break larger cookies into pieces about 17 inches in diameter Use smaller cookies as is Place in blender jar Cover and blend at STIR pulsing a few times about 3 seconds each time until desired consistency is reached Use the crumbs to make a quick topping for frozen yogurt pudding or a fruit compote To make a finer crumb for pie and dessert crusts break graham crackers or cookies into pieces about 17 inches in diameter Place in the blender jar Cover and blend at LIQUEFY pulsing a few times until desired consistency is reached about 20 to 30 seconds Make cracker crumbs Follow procedure for cookies Use to top or as an ingredient in main dish casseroles and vegetable dishes Make bread crumbs Tear bread into pieces about 17 inches in diameter Follow procedure for crackers Use in same ways you would use cracker crumbs Blender Tips How Chop fruits and vegetables Put 2 cups of fruit or vegetable chunks in blender jar Cover and blend at STIR pulsing a few times about 2 to 3 seconds each time until desired consistency is reached Puree fruits Place 2 cups canned or cooked fruit in blender jar Add 2 to 4 tabl
12. to blender jar Cover and blend at CHOP until green onions and pepper are chopped about 10 to 15 seconds Chill Serve with vegetable dippers pita bread or tortilla chips Yield 2 cups 32 1 tablespoon servings Per serving About 19 cal 1 g pro 3 g car 0 g fat 1 mg chol 81 mg sod 16 Hummus Dip small fresh jalapeno pepper stem and seeds removed clove garlic medium onion cut into 1 inch chunks medium green pepper cut into 1 chunks teaspoons olive oil teaspoon cumin 15 2 garbanzo beans drained cup liquid reserved teaspoon sesame oil if desired small tomato seeded and chopped if desired Place jalapeno pepper and garlic in blender jar Cover and blend at STIR until chopped about 5 to 10 seconds Add onion and green pepper Cover and blend at MIX pulse 2 or 3 times about 5 seconds each time until onion and green pepper are chopped Heat oil in small non stick skillet over medium high heat Add onion mixture and cumin Cook and stir until vegetables are crisp tender Place onion mixture beans reserved liquid and sesame oil in blender jar Cover and blend at MIX until smooth about 20 to 30 seconds to 1 minute scrape sides of blender jar if necessary Place in serving bowl Stir in tomato if desired Serve with vegetable dippers pita wedges or cracker bread Yield 2 cups 32 1 tablespoon servings Per serving About 21 cal 1 g pro 4 g car 0 g fa
13. 132 cal 6 g pro 23 g car 2 g fat 5 mg chol 89 mg sod Frozen Apple Berry Slush 12 oz frozen apple juice concentrate cup lowfat milk cup frozen unsweetened strawberries slightly thawed cups small ice cubes Place all ingredients in blender jar Cover and blend at LIQUEFY pulsing 2 to 3 times about 10 seconds each time until smooth scrape sides of blender jar if necessary Serve in sherbet champagne glasses with spoons Note For a firmer consistency freeze 1 to 2 hours Stir serve as indicated Yield 6 1 cup servings Per serving About 124 cal 2 g pro 27 g car 1 g fat 3 mg chol 38 mg sod 39 Melon Freeze N m cups cubed honeydew melon frozen cup honeydew melon flavor liquer cup chilled gingerale cup small ice cubes Vanilla ice cream if desired Place all ingredients except ice cream in blender jar Cover and blend at LIQUEFY pulsing 5 to 6 times about 5 seconds each time until smooth Serve in glasses with small scoop of vanilla ice cream if desired Yield 4 1 cup servings Per serving About 178 cal 0 g pro 28 g car 0 g fat 0 mg chol 14 mg sod Frosty Chocolate Raspberry Latte 2 lh N m cup hot water tablespoon instant espresso powder cups lowfat milk to 3 tablespoons chocolate syrup package 10 oz frozen raspberries in syrup broken into chunks cups light vanilla ice cream Place water and espresso powde
14. Cover and blend at MIX until smooth about 45 seconds to 1 minute Refrigerate until well chilled about 2 to 3 hours Yield 4 1 cup servings Per serving About 110 cal 4 g pro 7 g car 8 g fat 1 mg chol 47 mg sod 19 Borscht cups peeled and cubed beets medium potato peeled and cubed small onion quartered cups reduced sodium chicken broth cup lemon juice teaspoons sugar teaspoon salt teaspoon pepper cup nonfat sour cream Place beets potato onion and 1 cups broth in blender jar Cover and blend at MIX until finely chopped about 35 to 45 seconds Pour into saucepan Add remaining broth lemon juice sugar salt and pepper Bring to a boil reduce heat to simmer and cook about 10 minutes Refrigerate until well chilled about 6 to 8 hours Top each serving with sour cream Yield 5 1 cup servings Per serving About 82 cal 4 g pro 17 g car 0 g fat 0 mg chol 387 mg sod Scandinavian Fruit Soup cups water cup pitted prunes medium apple peeled cored and quartered cup dried apricots cup sugar cinnamon stick cups apple juice Port wine if desired Combine water prunes apple apricots sugar and cinnamon stick in saucepan Bring to a boil over high heat reduce heat to simmer and cook covered until fruit is tender about 30 to 40 minutes Remove from heat uncover and cool at room temperature 10 minutes Remove cinnamon stick Pour cup a
15. Per serving About 14 cal 0 g pro 2 g car 1 g fat 0 mg chol 76 mg sod 18 Blueberry Soup BR cups fresh or frozen blueberries thawed cup lemon juice cup sugar tablespoons cornstarch teaspoon nutmeg cup cranberry juice cocktail cup dry white wine or unsweetened apple juice teaspoon vanilla cup nonfat vanilla yogurt Place 3 cups blueberries and lemon juice in saucepan Bring to boil Lower heat and simmer until berries begin to pop about 2 minutes Cool 5 minutes Pour blueberry mixture into blender jar Blend at CHOP until mixture is finely chopped about 20 to 25 seconds Combine sugar cornstarch and nutmeg in saucepan Stir in cranberry juice cocktail and wine Pour blueberry mixture through strainer into saucepan rubbing with back of spoon Discard seeds and skin Bring to boil Reduce heat to simmer and cook until mixture thickens and becomes clear about 2 minutes Stir in vanilla Refrigerate until cooled about 1 hour Stir in remaining blueberries Refrigerate until well chilled about 4 to 5 hours Top each serving with yogurt Yield 4 1 cup servings Per serving About 270 cal 2 g pro 61 g car 10 fat 0 mg chol 21 mg sod Avocado Lime Soup x can 14 oz reduced sodium chicken broth chilled cup nonfat plain yogurt cup lime juice medium ripe avocado peeled seeded and quartered teaspoon dried dill weed teaspoon black pepper Place ingredients in blender jar
16. about 5 seconds Add remaining pancake ingredients except margarine Blend at MIX about 10 seconds scrape sides of blender jar Blend at MIX about 10 seconds Place margarine in 13x9 inch pan Heat in oven to melt about 2 to 3 minutes Remove pan and tilt to coat with melted margarine Immediately pour batter into hot pan Bake at 425 F for 15 minutes Reduce oven temperature to 375 F Continue baking 14 to 18 minutes or until puffed and golden brown Cut into 8 pieces and serve with warm fruit topping Yield 8 servings Per serving About 245 cal 6 g pro 45 g car 5 g fat 81 mg chol 144 mg sod 25 BABY FOOD Apple Pineapple Sauce x cups chopped and peeled apples cup water can 8 2 pineapple tidbits in juice drained Place apples and water in saucepan Bring to a boil Reduce heat to medium Cook uncovered until apples are tender about 8 to 10 minutes stir occasionally Cool 5 minutes Place pineapple tidbits and apple mixture in blender jar Cover and blend at STIR about 10 seconds scrape sides of blender jar if necessary Blend at PUREE about 30 seconds Store in refrigerator Yield 6 Y cup servings Per serving About 36 cal 0 g pro 9 g car 0 g fat 0 mg chol 1 mg sod Peach Oatmeal cup water cup quick cooking rolled oats cup canned or frozen and thawed peach slices in juice drained tablespoon whole milk Place water in saucepan Bring to a boil Stir in oats a
17. ar 7 g fat 0 mg chol 337 mg sod Vichyssoise x tablespoon margarine medium onion sliced or 1 cups sliced leeks medium potatoes peeled and cubed cups reduced sodium chicken broth teaspoon black pepper cup lowfat 2 milk Snipped chives if desired Melt margarine in skillet over medium heat Add onion Cook and stir until onion is soft about 3 minutes Place in blender jar with potatoes and 1 cups broth Cover and blend at STIR until coarsely chopped about 5 to 10 seconds Blend at LIQUEFY until finely chopped about 20 to 30 seconds Pour into saucepan Stir in remaining broth and pepper Bring to a boil reduce heat and simmer until vegetables are crisp tender about 12 to 15 minutes stirring frequently Remove from heat Stir in milk Refrigerate until well chilled about 6 to 8 hours Top each serving with snipped chives if desired Yield 6 1 cup servings Per serving About 94 cal 4 g pro 12 g car 3 g fat 3 mg chol 79 mg sod 21 PANCAKES AND WAFFLES Southern Cornmeal Waffles 14 14 Nr 5 eS eggs cups lowfat buttermilk cup margarine or butter melted cups all purpose flour cup yellow cornmeal tablespoon sugar teaspoons baking powder teaspoon baking soda teaspoon salt teaspoon allspice Heat waffle iron Place eggs in blender jar Cover and blend at STIR about 5 seconds Add buttermilk and margarine Blend at MIX about 10 seconds Add remai
18. ase with a warm engage threads properly and sudsy cloth then wipe clean with securely Turn assembled jar right a damp cloth Dry with a soft side up cloth Wash blender jar lid collar and blades in warm sudsy water To help prevent scratching clean the stainless steel jar using a soft cloth or sponge do not use steel wool Rinse and wipe parts dry Turn blender jar upside down Place the small sealing ring on the blade assembly 5 Place lid onto blender jar Place the blade assembly with the sealing ring in the bottom opening of the jar Assembling Your Blender 6 Coil the power cord into the storage area on the bottom of the A WAR N N G power base to shorten Y Electrical Shock Hazard Plug into a grounded 3 prong outlet Do not remove ground prong Do not use an adapter Failure to follow these instructions can result in death fire or electrical shock 8 Plug into a grounded 3 prong outlet Blender is now ready to use 9 Before removing the jar from the base after use always push the OFF pad and make sure the blinking red light is off then unplug Lift the jar straight up with the collar attached do not twist Do not unscrew the stainless steel jar from the collar until you are ready to remove the blade assembly Loosening the collar with liquids inside the jar will cause them to leak out 7 Place jar on power base To Operate Your Blender NOTE While
19. ation Substitute 17 cups frozen peach slices slightly thawed for strawberries Per serving About 107 cal 0 g pro 9 g car 0 g fat 0 mg chol 1 mg sod Year Round Nog x cups lowfat milk container 4 02 refrigerated egg substitute or 2 pasteurized eggs beaten tablespoons rum or brandy if desired package 3 4 2 vanilla instant pudding mix teaspoon nutmeg Whipped cream if desired Nutmeg if desired Place 2 cups milk egg substitute rum pudding mix and teaspoon nutmeg in blender jar Cover and blend at STIR until blended about 5 seconds Add remaining milk Cover and blend at MIX until smooth about 5 to 10 seconds Garnish each serving with whipped cream and a sprinkle of nutmeg if desired Refrigerate any leftovers Note M ixture will thicken slightly as is stands Stir in 1 to 2 tablespoons milk to thin to desired consistency Yield 10 cup servings Per serving About 107 cal 5 g pro 15 g car 3 g fat 8 mg chol 217 mg sod 15 APPETIZERS DIPS AND SPREADS Seafood Spread m S m th x teaspoon margarine or butter teaspoon olive oil ounces shelled and deveined small raw shrimp cup sliced fresh mushrooms clove garlic minced cup 3 oz imitation crab meat surimi or crab meat tablespoons sliced green onions teaspoon Worcestershire sauce to 5 drops hot pepper sauce ounces light cream cheese tablespoons nonfat plain yogurt teaspoon
20. aucepan and cook as usual Prepare pancake or waffle batter from mix Place mix and other ingredients in blender jar Cover and blend at MIX until well mixed 10 to 20 seconds scrape sides of blender jar if necessary Grate cheese Cut very cold cheese into to 1 cubes Place up to 7 cup cheese in the blender jar Cover and blend at LIQUEFY about 5 to 10 seconds For hard cheeses such as Parmesan bring to room temperature then blend at LIQUEFY for 10 to 15 seconds Make oatmeal for a baby Place uncooked rolled oats in blender jar Blend at MIX until desired consistency using pulse button about 5 to 10 seconds Cook as usual Make baby food from adult food Place prepared adult food in blender jar Cover and blend at STIR about 10 seconds Then blend at PUREE about 10 to 30 seconds Rinse your blender jar Fill blender jar one third to one half full with warm water Add a few drops of liquid dish detergent Cover and blend at STIR until sides are clean about 5 to 10 seconds Rinse and dry For complete cleaning wash all gaskets separately COCKTAILS Cranberry Frosty N cups cranberry juice cocktail cup orange juice cup vodka tablespoons lime juice cups small ice cubes NNR N Place ingredients in blender jar Cover and blend at CHOP pulsing 3 to 4 times about 10 seconds each time until slushy Yield 5 cup servings Per serving About 159 cal 0 g pro 20 g car 0 g
21. e not deep dish In small saucepan combine water and gelatin let stand to soften about 30 seconds Heat over medium heat until gelatin is dissolved stir occasionally Pour into blender jar Add remaining ingredients Blend at LIQUEFY about 30 to 45 seconds Pour into pie crust Sprinkle with reserved crumbs Refrigerate until set about 1 to 2 hours Yield 8 servings Per serving About 155 cal 5 g pro 16 g car 8 g fat 6 mg chol 184 mg sod Pots de Creme x RMR cup semi sweet chocolate chips cup egg substitute or 1 pasteurized egg beaten teaspoon vanilla cup evaporated milk Sweetened whipped cream or whipped topping if desired Place chocolate chips egg substitute and vanilla in blender jar Heat evaporated milk to boiling and pour over ingredients Cover and blend at LIQUEFY until chocolate chips are melted and mixture is smooth about 30 to 45 seconds scrape sides of blender jar if necessary Pour into small cups Refrigerate until set about 4 to 6 hours Serve with whipped cream if desired Yield 4 about cup servings Per serving About 211 cal 6 g pro 26 g car 12 g fat 2 mg chol 72 mg sod 41 F k a Orange Sorbet PS can 11 02 mandarin oranges drained cup water can 6 02 frozen orange juice concentrate cup powdered sugar tablespoon fresh lemon juice Place all ingredients in blender jar Cover and blend at LIQUEFY about 15 to 20 seconds Pou
22. e blender is not running 10 Blades are sharp Handle carefully 11 To reduce the risk of injury never place the cutter assembly blades on base without jar properly attached 12 Always operate blender with cover in place 13 The use of attachments including canning jars not recommended by KitchenAid may cause a risk of injury to persons 14 When blending hot liquids remove center piece of two piece cover 15 This product is designed for household use only SAVE THESE INSTRUCTIONS OU oO N KitchenAid Blender Warranty for the 50 United States and District of Columbia This warranty extends to the purchaser and any succeeding owner for blenders operated in the 50 United States and District of Columbia Length of Warranty KitchenAid Will Pay For Your Choice of KitchenAid Will Not Pay For One Year Full Warranty from date of purchase Hassle Free Replacement of your blender See inside front cover for details on how to arrange for service or call the Customer Satisfaction Center toll free at 1 800 541 6390 OR The replacement parts and repair labor costs to correct defects in materials and workmanship Service must be provided by an Authorized KitchenAid Service Center See the KitchenAid blender Warranty for Puerto Rico on page 4 for details on how to arrange for service A Repairs when blender is used in other than normal single family home use B Damage
23. e off just press the PULSE pad again The blender is now ready for continuous operation Before removing the blender jar deactivate the blender by pressing the OFF pad and unplugging the power cord 5 50 N NOTE Use a rubber spatula to mix ingredients ONLY when the blender is OFF and unplugged Never use any utensil including spatulas in the blender jar while the motor is running Speed Control Guide Item Speed Pancake Mix Waffle Vegetable based main dish sauce Stir Fruit based sauce Stir Salad dressing Mix Cream soup Stir Pureed fruit Baby food fruit Puree Pureed meat Baby food meat Puree Pureed vegetables Baby food vegetables Puree Meat salad for sandwich filling Stir Chop Liquefy Fluffy gelatin for pie desserts Liquefy Liquefy Stir Chop Streusel topping Stir Savory crumb topping Chop Sweet crunch topping Chop Item Speed Sweet crumb topping Stir DID za Stir Cream cheese based spread Stir Blended ice drink Liquefy Chop Fruit based drink Liquefy Frozen yogurt based drink Liquefy Sherbet based drink Liquefy Ice milk based drink Liquefy Grated hard cheese Lique
24. espoons fruit juice or water per cup of fruit Cover and blend at PUREE about 5 to 10 seconds Puree vegetables Place 2 cups canned or cooked vegetables in blender jar Add 2 to 4 tablespoons broth water or milk per cup of vegetables Cover and blend at PUREE about 10 to 20 seconds Puree meats Place cooked cubed tender meat in blender jar Add 2 to 4 tablespoons broth water or milk per cup of meat Cover and blend on STIR 10 seconds Stop and scrape sides of blender jar Cover and blend on PUREE 10 to 20 seconds longer Puree cottage cheese or ricotta cheese Place cottage cheese or ricotta cheese in blender jar Cover and blend at MIX until smooth about 25 to 35 seconds If necessary add 1 tablespoon skim milk per cup of cottage cheese Use as a base for lowfat dips and spreads Combine liquid ingredients for baked goods Pour liquid ingredients in blender jar Cover and blend at LIQUEFY until well mixed about 1 minute Pour liquid mixture over dry ingredients and stir well Take lumps out of gravy If sauce or gravy becomes lumpy place in blender jar Cover and blend at MIX until smooth about 5 to 10 seconds 13 Combine flour and liquid for thickening Place flour and liquid in blender jar Cover and blend at STIR until smooth about 5 to 10 seconds Prepare white sauce Place milk flour and salt if desired in blender jar Cover and blend at STIR until well mixed about 5 to 10 seconds Pour into s
25. except turkey in blender jar Cover and blend at STIR until onion and garlic are chopped about 15 to 20 seconds scrape sides of blender jar Add half of turkey Cover and blend at STIR until meat is chopped about 10 to 20 seconds Add remaining turkey Cover and blend at STIR about 10 to 20 seconds until meat is chopped In medium saucepan heat meat mixture over medium high heat until hot stir occasionally Reduce heat to simmer and cook covered to blend flavors about 10 minutes stir occasionally Serve with pita bread or sourdough buns Yield 2 cups 4 about cup servings Variations Substitute cooked chicken or 97 fat free beef or ham for the turkey breast Per serving About 199 cal 15 g pro 33 g car 1 g fat 40 mg chol 134 mg sod Southwestern Wraps m NF m PRN mm or 2 jalapeno pepper stem and seeds removed clove garlic tablespoons chopped onion 15 5 oz 50 less salt kidney beans undrained tablespoons salsa teaspoon cumin tablespoon chopped fresh cilantro leaves if desired cup cubed cooked chicken breast cup shredded nonfat Cheddar cheese flour tortillas 8 inches in diameter Salsa and light sour cream garnish if desired Place all ingredients except flour tortillas and garnish in blender jar in order listed Cover and blend at CHOP pulsing 5 or 6 times until thoroughly mixed scrape sides of blender jar if necessary Spread about cup of bea
26. fat 0 mg chol 4 mg sod Margarita cup tequila cup triple sec liqueur cup lime juice cup simple syrup or RR RS 1 tablespoons sugar 4 cups small ice cubes Place all ingredients in blender jar Cover and blend at CHOP pulsing 5 to 6 times about 10 seconds each time until slushy Yield 6 servings Per serving About 118 cal 0 g pro 16 g car 0 g fat 0 mg chol 6 mg sod X cup lime juice X cup simple syrup or 2 tablespoons sugar 3 cups small ice cubes Simple Syrup Combine sugar and water Boil until sugar dissolves 1 cup sugar about 2 to 4 minutes Cool cover and refrigerate Yield About 1 cups Frozen Daiquiri X cup rum Place ingredients in blender jar Cover and blend at CHOP pulsing 4 to 5 times about 10 seconds each time until slushy Scrape sides of blender jar if necessary Yield 4 cup servings Variations Add 2 bananas 2 cups fresh or frozen strawberries or 4 medium peaches to above ingredients Per serving About 124 cal 0 g pro 8 g car 0 g fat 0 mg chol 0 mg sod 14 Fruit Sparkler 17 S bottle 750 ml champagne or 3 cups club soda cups frozen strawberries tablespoons simple syrup or 17 tablespoons sugar Place 17 cups champagne and strawberries in blender jar Cover and blend at CHOP until smooth about 20 to 30 seconds Add remaining champagne Blend at STIR 10 to 15 seconds until mixed Yield 6 cup servings Vari
27. fy GI sci RRE EREEREER EERE RA Mix White Stir Smooth ricotta or cottage cheese Mix Oatmeal Puree Fruit juice from frozen concentrate Mix Chopped vegetables Stir Chopped fruit Pulse Stir Chopped Stir Crushed Stir Tip Ice can be crushed at any speed Process up to one standard ice cube tray or 12 to 14 standard ice cubes at a time No liquid needs to be added for processing occasional stirring with spatula will be helpful When using higher speeds pulse may give better results Care and Cleaning NOTE Do not immerse base in water 1 Disassemble blender container parts and wash in warm sudsy water To help prevent scratching clean the stainless steel jar using a soft cloth or sponge do not use steel wool Rinse all parts and wipe dry Or wash in automatic dishwasher 2 For complete cleaning remove gasket from blade assembly wash in warm soapy water 11 3 Wipe cord with warm sudsy cloth wipe clean with a damp cloth then dry with a soft cloth Cord can be coiled into the storage area on the bottom of the power base for neat and convenient storage NOTE Always correctly assemble clean blender parts before storing on blender base Blender Tips Quick Tips Use the pulse feature when making beverages that include ice cubes in order to produce a smoother te
28. g chol 31 mg sod Frozen Cloud 2 cups light ice cream Place all ingredients in blender jar Cover and blend cup vodka cup creme de cacao ice cubes at LIQUEFY pulsing 4 to 5 times about 10 seconds each time until slushy Yield 4 about 7 cup servings Per serving About 213 cal 4 g pro 26 g car 3 g fat 5 mg chol 67 mg sod 38 Banana Berry Freeze package 10 2 frozen unsweetened straw berries partially thawed broken into chunks Place all ingredients in blender jar Cover and blend at LIQUEFY until smooth about 25 to 30 seconds scrape sides of blender jar if necessary Yield 4 about 1 cup servings 1 M n Per serving About 84 cal 4 g pro 18 g car 0 g fat 2 mg chol 49 mg sod 1 cups skim milk Pink Lassies 2 cups vanilla light ice Place all ingredients in blender jar Cover and blend cream cups cranberry juice cocktail cup orange juice at MIX until smooth about 25 to 30 seconds Yield 5 about 1 cup servings Per serving About 176 cal 4 g pro 36 g car 2 g fat 4 mg chol 55 mg sod Fruit Shake 17 cups skim milk cups vanilla light ice cream medium peaches peeled and sliced Place all ingredients in blender jar Cover and blend at LIQUEFY until smooth about 25 to 30 seconds Yield 5 about 1 cup servings Variations Substitute 3 cups fresh sliced strawberries or 3 cups sliced banana for peaches Per serving About
29. gurt cup skim or lowfat milk tablespoons vegetable oil tablespoons honey cups all purpose flour cup oat bran teaspoons baking powder teaspoon baking soda teaspoon grated orange peel teaspoon allspice Maple syrup if desired Orange lowfat yogurt if desired Heat waffle iron Place eggs in blender jar Cover and blend at STIR about 5 seconds Add yogurt milk oil and honey Blend at MIX about 10 seconds Add flour oat bran baking powder baking soda orange peel and allspice Blend at MIX about 60 seconds scrape sides of blender jar every 20 seconds Bake in hot waffle iron until waffles are golden brown about 3 to 5 minutes Serve with maple syrup and a dollop of orange yogurt if desired Yield About 4 servings 2 4 inch waffles each Per serving About 167 cal 6 g pro 28 g car 5 g fat 44 mg chol 206 mg sod Oatmeal Pancakes with Raisin Topping Topping 1 5 cup maple syrup cup raisins mix golden and regular if desired Pancakes eggs cups skim or lowfat milk tablespoons vegetable oil cups all purpose flour cup whole wheat flour tablespoons sugar teaspoons baking powder teaspoon cinnamon teaspoon salt cup quick cooking rolled oats Place maple syrup and raisins in small saucepan Bring to a boil Remove from heat Set aside Place eggs in blender jar Cover and blend at STIR about 5 seconds Add milk and oil Blend at MIX about 10 seconds Add all re
30. hopped peeled apples Cinnamon if desired Coat a 9 inch pie plate with no stick spray Place egg margarine evaporated milk sugar cornstarch cinnamon nutmeg and lemon extract in blender jar Cover and blend at LIQUEFY 15 to 30 seconds scrape sides of blender jar if necessary Add apples Cover and blend at CHOP until apples are finely chopped about 15 to 20 seconds Pour into pie plate and sprinkle with additional cinnamon if desired Bake at 350 F for 35 to 40 minutes or until knife inserted in center comes out clean Yield 6 servings Per serving About 185 cal 2 g pro 30 g car 7 9 fat 0 mg chol 96 mg sod Ricotta Cheesecake Pie Crust 16 3 to 18 graham cracker squares tablespoons melted margarine Filling 1 cup light ricotta cheese package 8 oz neufchatel cheese softened cup egg substitute or 2 eggs cup sugar tablespoons fresh lemon juice teaspoon vanilla Break graham cracker squares into large pieces and place in blender jar Cover and blend at LIQUEFY pulsing a few times about 3 seconds each time until finely chopped In bowl combine graham cracker crumbs and margarine Press crumb mixture firmly into bottom and up sides of a 9 inch pie plate Chill Place filling ingredients in blender jar Cover and blend at LIQUEFY about 30 seconds Pour into crust Bake at 350 F for 25 to 30 minutes or until knife inserted near center comes out clean Cool 30 minutes at ro
31. i teo tcn be ee at c E E E dances 6 Assembling Your Blender eene 7 T 22420 datio ud bo rra egies 9 Speed Control GUIdG et rece oat dua 11 Careand Cleallllgua xd E apex EE 1 0 14 ian ES 14 Appetizers Dips and Spreads emen im t 16 Gold 500 6 19 Wattles et rr dr a a Re een 22 Baby F000 EE 26 Sauces 5 28 5 655 31 Pesto Toppings and Crunches wi 5 i dein e e etes 33 Energy Drinks us correr tre rien c EE E Ee 36 38 B E c p e 41 NOTE DUE TO THE UNIQUE CONTAINER AND BLADE DESIGN READ THESE INSTRUCTIONS AND RECIPES BEFORE USING YOUR NEW KITCHENAID BLENDER TO ACHIEVE MAXIMUM PERFORMANCE RESULTS Your safety and the safety of others are very important We have provided many important safety messages in this manual and on your appliance Always read and obey all safety messages This is the safety alert symbol This symbol alerts you to potential hazards that can kill
32. maining ingredients except oats Blend at MIX about 60 seconds scrape sides of blender jar every 20 seconds Add oats and blend at STIR about 10 seconds Spray griddle with no stick cooking spray and heat to medium high Pour cup batter for each pancake onto griddle Cook until bubbles form on surface and edges become dry about 1 to 2 minutes Turn cook until golden brown on underside about 1 to 2 minutes Serve with raisin topping Yield About 8 servings 2 4 inch pancakes each Per serving About 354 cal 9 g pro 69 g car 6 g fat 54 mg chol 248 mg sod 23 Blueberry Pancakes Sauce RN cup sugar teaspoons cornstarch cup water teaspoon grated lemon peel cups fresh or frozen blueberries do not thaw Pancakes eggs cups lowfat buttermilk teaspoon grated lemon peel cups all purpose flour tablespoon sugar teaspoon baking soda teaspoon nutmeg cup fresh or frozen blueberries do not thaw Place sauce ingredients in saucepan Cook over medium heat until mixture thickens stirring constantly Cool 5 minutes Pour mixture into blender jar Cover and blend at STIR about 5 seconds scrape sides of blender jar Blend at MIX about 15 seconds Pour into serving container Place eggs in blender jar Cover and blend at STIR about 5 seconds Add buttermilk and lemon peel Blend at MIX about 10 seconds Add flour sugar baking soda and nutmeg Blend at MIX until smooth about 60 seconds
33. n STIR speed To turn the blender off press the OFF pad The OFF pad will stop any speed and deactivate the blender at the same time Before removing the blender jar deactivate the blender by pressing the OFF pad and unplugging the power cord Always lift jar with the handle NOTE Do not overprocess foods Stop and check the consistency of foods after a few seconds To Operate Your Blender Ingredient Cap Remove cap and add ingredients at STIR or MIX speeds When operating at higher speeds with a full jar or with hot contents stop blender and add ingredients Step Start Feature Step Start feature automatically starts the blender at a lower speed to prevent splattering then quickly increases to the selected speed for optimal performance Pulse Feature Your KitchenAid blender has a Pulse At Any Speed feature Before operating the blender make sure the jar is properly assembled see page 7 and in place on the blender base Put ingredients into blender jar and attach lid firmly Press the ON pad The red indicator light should be blinking showing that the blender is activated Press the PULSE pad The indicator light above the pad will glow indicating that all the speed pads are in the Pulse mode 10 Select a speed pad and press for the desired length of time a short delay reaching the selected speed is normal due to the Step Start feature To turn the Pulse featur
34. n mixture in center of each tortilla Roll tortilla to enclose filling Place on microwave safe plate Microwave at HIGH 20 to 30 seconds or until heated through Serve with salsa and light sour cream garnish if desired Yield 6 servings about cup filling and 1 tortilla each Per serving About 270 cal 17 g pro 39 g car 5 g fat 21 mg chol 468 mg sod 31 SONITIH HOIMGNVS Chicken Salad Spread cup light mayonnaise cup light sour cream tablespoon chopped onion tablespoon fresh parsley if desired teaspoon salt teaspoon pepper cup cubed cooked chicken breast cup seedless red grapes Place all ingredients in blender jar in order listed Cover and blend at STIR pulsing 3 to 4 times about 5 seconds each time until chicken is chopped and mixture is thoroughly combined Yield 1 cups 5 cup servings Per serving About 118 cal 10 g pro 6 g car 6 g fat 28 mg chol 175 mg sod Open Faced Ham and Cheese Melts tablespoon water or reduced sodium chicken broth cup cubed inch cubes 97 fat free reduced sodium ham tablespoon Dijon mustard chunks 1 inch each green bell pepper green onion cut in Y inch pieces tablespoons sliced water chestnuts drained slices Italian bread lightly toasted slices tomato if desired cup shredded fat free or reduced fat Cheddar cheese Place water ham mustard green pepper green onion and water chestnuts in blender jar in order
35. namon X teaspoon nutmeg 6 ice cubes Strawberry Banana Smoothie 1 cups lowfat Place all ingredients in blender jar Cover and blend buttermilk at LIQUEFY until smooth about 15 to 20 seconds 1 a o Yield 5 1 cup servings straw berries Per serving About 153 cal 5 g pro 33 g car 1 cup skim milk 1 g fat 5 mg chol 111 mg sod 3 medium bananas broken into 4 pieces each 3 tablespoons orange marmalade 37 DESSERT DRINKS Rum Mocha cups chocolate light ice cream cup double strength coffee cold cup dark rum ice cubes cups frozen peach slices partially thawed cups nonfat frozen peach yogurt cup peach liqueur or peach brandy pint pineapple sherbet Place all ingredients in blender jar Cover and blend at LIQUEFY until smooth about 1 to 1 minutes scrape sides of blender jar if necessary Yield 4 cup servings Per serving About 185 cal 4 g pro 20 g car 3 g fat 5 mg chol 67 mg sod Peach Flip Place all ingredients in blender jar Cover and blend at LIQUEFY pulsing 4 to 5 times about 10 seconds each time until smooth Yield 4 cup servings Per serving About 265 cal 3 g pro 49 g car 0 g fat 0 mg chol 39 mg sod Tropical Slush Place all ingredients in blender jar Cover and blend at LIQUEFY until slushy about 1 to 17 minutes 1 cup orange juice T 3 cup d rk rum Yield Tu CUp servings 8 ice cubes Per serving About 256 cal 2 g pro 36 g car 2 g fat 5 m
36. nanas broken into 4 pieces each cup peanut butter Place all ingredients in blender jar Cover and blend at LIQUEFY until smooth about 20 to 30 seconds Yield 4 about 1 cup servings Per serving About 323 cal 13 g pro 53 g car 9 g fat 3 mg chol 182 mg sod 36 Creamy Apricot Zinger mm x cups lowfat Place all ingredients except ice in blender jar Cover buttermilk and blend at STIR until thoroughly mixed about 10 can 16 oz apricot seconds Add ice Cover and blend at CHOP halves packed in pulsing 6 to 8 times about 3 seconds each time fruit juice and well until smooth drained cup frozen orange Yield 4 1 cup servings make juice with remaining concentrate RES measure amount of concentrate Add three times easpoo 9 the amount of water as concentrate if desired 6 ice cubes Per serving About 120 cal 4 g pro 25 g car 1 g fat 3 mg chol 101 mg sod Spice Peach Energy Drink 1 cup lowfat Place all ingredients except ice in blender jar buttermilk Cover and blend at LIQUEFY until smooth about cup skim milk 1 to 17 minutes Add ice cubes Cover and blend 1 16 oz sliced at LIQUEFY until slushy about 45 seconds to peaches packed in 1 minute fruit juice chilled and well drained Yield 4 1 cup servings 2 tablespoons wheat Per serving About 134 cal 5 g pro 28 g car germ 1 g fat 3 mg chol 86 mg sod 2 tablespoons honey X teaspoon cin
37. nd return to a boil Reduce heat to low and simmer uncovered about 1 minute Cover and cool 5 minutes Place oatmeal peaches and milk in blender jar Cover and blend at STIR about 10 seconds scrape sides of blender jar if necessary Blend at PUREE about 20 to 30 seconds Store in refrigerator Yield 3 4 cup servings Per serving About 45 cal 2 g pro 8 g car 1 g fat 1 mg chol 6 mg sod 26 Chicken and Rice Stew RR 14 to 6 ounces boneless and skinless chicken breast cut into 1 inch pieces cup sliced carrots cup uncooked long grain white rice cups reduced sodium chicken broth Place chicken carrots rice and 1 cup broth in saucepan Bring to a boil Reduce heat to low and simmer covered until most of the liquid is absorbed about 10 to 15 minutes Cover and cool 5 minutes Place chicken mixture and remaining chicken broth in blender jar Cover and blend at STIR about 10 seconds scrape sides of blender jar if necessary Blend at PUREE about 30 to 40 seconds scrape sides of blender jar every 10 seconds Store in refrigerator Yield 6 cup servings Per serving About 59 cal 5 g pro 7 g car 1 g fat 11 mg chol 26 mg sod Carrot and Potato Medley cup 1 small sliced carrot cup 1 medium peeled and cubed potato cup reduced sodium chicken broth to 3 tablespoons whole milk Place carrot potato and broth in saucepan Bring to a boil Reduce heat to low and simmer
38. ning ingredients Blend at MIX about 60 seconds scrape sides of blender jar every 20 seconds Bake in hot waffle iron until waffles are golden brown about 3 to 5 minutes Yield About 4 servings 2 4 inch waffles each Per serving About 471 cal 13 g pro 60 g car 20 g fat 113 mg chol 1028 mg sod Pumpkin Walnut Waffles Topp 1 pA Waffles 2 14 NOS KM ing cup vanilla lowfat yogurt cup maple syrup eggs cups skim or lowfat milk cup canned pumpkin tablespoons vegetable oil cups all purpose flour tablespoons sugar teaspoons baking powder teaspoon cinnamon teaspoon salt teaspoon nutmeg teaspoon cloves cup chopped walnuts Chopped walnuts for garnish if desired Combine topping ingredients in small bowl Set aside Heat waffle iron Place eggs in blender jar Cover and blend at STIR about 5 seconds Add milk pumpkin and oil Blend at MIX about 10 seconds Add remaining ingredients except nuts Blend at MIX about 60 seconds scrape sides of blender jar every 20 seconds Add cup chopped walnuts Blend at STIR about 5 seconds Bake in hot waffle iron until waffles are golden brown about 3 to 5 minutes Serve with yogurt topping and sprinkle with walnuts if desired Yield About 5 servings 2 4 inch waffles each Per serving About 452 cal 15 g pro 72 g car 12 g fat 90 mg chol 415 mg sod 22 Orange Yogurt Waffles x eggs cup orange lowfat yo
39. om temperature Then refrigerate until well chilled about 6 to 8 hours Yield 8 servings Per serving About 266 cal 9 g pro 26 g car 15 g fat 26 mg chol 313 mg sod 43 FOR THE WAY IT S Registered Trademark Trademark of KitchenAid U S A 9705082 Rev B 2003 All rights reserved dZw 1103
40. or hurt you and others All safety messages will follow the safety alert symbol and either the word DANGER or WARNING These words mean Y be killed iously injured ADANGER ER 0m een instructions AWARNING All safety messages will tell you what the potential hazard is tell you how to dann the chance of injury and tell you what can happen if the instructions are not followed IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be followed to reduce the risk of fire electric shock and or injury to persons including the following 1 Read all instructions 2 To protect against risk of electrical shock do not put blender in water or other liquid 3 Close supervision is necessary when any appliance is used by or near children 4 Unplug from outlet when not in use before putting on or taking off parts and before cleaning Avoid contact with moving parts Do not operate the blender with a damaged cord or plug or after appliance malfunctions or is dropped or damaged in any manner Return appliance to the nearest Authorized Service Center for examination repair or electrical or mechanical adjustment Do not use outdoors Do not let cord hang over edge of table or counter Keep hands and utensils out of container while blending to reduce the risk of severe injury to persons or damage to the blender A scraper may be used but must be used only when th
41. pple juice into blender jar Add fruit mixture Blend at STIR 5 to 10 seconds to chop fruit then blend at PUREE until mixture is smooth about 15 to 20 seconds Pour into bowl and stir in remaining apple juice Refrigerate until well chilled about 5 to 6 hours Top each serving with about a teaspoon of port wine if desired Yield 6 1 cup servings Per serving About 192 cal 1 g pro 49 g car 0 g fat 0 mg chol 12 mg sod 20 Gazpacho x cans 14 oz each no salt added peeled tomatoes ribs celery cut into 2 inch chunks medium cucumber peeled and cut into chunks medium onion cut into chunks small green pepper cut into chunks teaspoons snipped fresh parsley teaspoon snipped fresh chives clove garlic tablespoons olive oil tablespoons red wine vinegar cups vegetable juice cocktail teaspoon black pepper Hot pepper sauce Place one can tomatoes celery and cucumber in blender jar Cover and blend at CHOP until finely chopped about 10 to 15 seconds Pour into large bowl Place second can tomatoes onion green pepper parsley chives garlic olive oil and red wine vinegar in blender jar Cover and blend at CHOP until finely chopped about 10 to 15 seconds Pour into bowl Stir in vegetable juice cocktail black pepper and a few drops of hot pepper sauce Refrigerate until well chilled about 6 to 8 hours Yield 6 1 cup servings Per serving About 119 cal 4 g pro 13 g c
42. pro 2 g car 1 g fat 0 mg chol 0 mg sod Dijon Cottage Cheese Dressing X NS NS cup nonfat or lowfat cottage cheese cup skim or lowfat milk cup light mayonnaise teaspoons Dijon mustard teaspoon sugar teaspoon dried dill weed Dash salt and pepper Place ingredients in blender jar Cover and blend at MIX about 30 seconds scrape sides of blender jar every 20 seconds Blend at LIQUEFY about 20 seconds Serve over tossed green salads Yield 16 1 tablespoon servings Per serving About 17 cal 1 g pro 1 g car 1 g fat 2 mg chol 41 mg sod 28 Fresh Tomato Marinara Sauce tablespoons olive oil cup chopped onion cup chopped green pepper cloves garlic chopped cups about 3 large peeled and chopped tomatoes can 6 02 no salt added tomato paste teaspoons sugar teaspoon dried basil teaspoon dried oregano teaspoon salt teaspoon fennel seed Heat olive oil in large saucepan over medium high heat Add onion green pepper and garlic Cook uncovered 2 to 3 minutes Add remaining ingredients Reduce heat to low and simmer covered until tomatoes are very tender about 15 to 20 minutes stir occasionally Cool 5 minutes Pour half of cooled tomato mixture into blender jar Cover and blend at STIR about 15 seconds Add remaining tomato mixture Blend at PUREE about 20 to 30 seconds Return mixture to saucepan Simmer over low heat about 5 to 10 minutes stir occasionally Serve o
43. r seeded and cut into 1 inch chunks medium yellow bell pepper seeded and cut into 1 inch chunks cup loosely packed fresh basil leaves cup grated fresh Parmesan cheese teaspoon salt if desired teaspoon pepper Place garlic in blender jar Blend at STIR until minced about 5 to 10 seconds Add all remaining ingredients Blend at CHOP until thoroughly mixed about 15 to 25 seconds scrape sides of blender jar if necessary Serve on pasta pizza chicken or seafood Yield 1 cups 6 4 cup servings Tip Bake 12 inch pizza crust at 425 F about 5 minutes Remove from oven and spread with pesto Add cheese cooked meat and other favorite toppings Return pizza to oven and bake at 425 F about 5 minutes or until cheese is melted and crust is golden brown Per serving About 58 cal 1 g pro 2 g 5 g fat 2 mg chol 40 mg sod 33 S3HONfIHO SONIddOL OLS3d Mexican Casserole Topping NS x flour tortillas 5 or 6 inches in diameter No stick cooking spray cup shredded nonfat Cheddar cheese teaspoon chili powder teaspoon cumin tablespoons shredded 50 less fat Monterey Jack cheese Heat large non stick skillet over medium high heat Spray both sides of tortillas with no stick cooking spray to coat lightly Place tortillas in skillet Cook until light golden turning once about 5 to 7 minutes Cool completely Break each tortilla into 8 pieces Place tortilla pieces
44. r in blender jar let stand 30 seconds Add milk chocolate syrup and raspberries to blender jar Cover and blend at LIQUEFY until smooth about 10 seconds Add ice cream to blender jar Cover and blend at UQUEFY pulsing 4 to 5 times about 5 seconds each time until smooth scrape sides of blender jar if necessary Yield 4 1 cup servings Per serving About 292 cal 8 g pro 54 g car 5 g fat 13 mg chol 128 mg sod Lime Frosty XX 58 N e cups light vanilla ice cream cup lime juice cup lowfat milk tablespoons powdered sugar ice cubes drop green food color if desired Place all ingredients in blender jar Cover and blend at LIQUEFY until smooth about 30 to 45 seconds scrape sides of blender jar if necessary Yield 4 cup servings Per serving About 162 cal 6 g pro 27 g car 4 g fat 9 mg chol 91 mg sod 40 Raspberry Chocolate Pie Crust 24 pA chocolate cookie wafers cup melted margarine Filling pA cup water package 3 oz sugar free raspberry gelatin cups frozen raspberries container 8 02 nonfat raspberry yogurt cup lowfat cottage cheese Break cookies into large pieces and place in blender jar Cover and blend at LIQUEFY pulsing 2 or 3 times about 10 seconds each time until finely chopped In bowl combine cookie crumbs and margarine reserve 2 teaspoonfuls Press remaining mixture into bottom and up sides of a standard 9 inch pie plat
45. r into freezer container and freeze until almost set about 3 to 4 hours Scrape into blender jar Blend at LIQUEFY until smooth about 1 minute Pour into freezer container Freeze until hard about 5 to 6 hours Yield 4 cup servings Per serving About 128 cal 2 g pro 31 g car 0 g fat 0 mg chol 3 mg sod Mocha Mousse tablespoons cold water envelope unflavored gelatin tablespoons instant coffee granules cup warm water cup semi sweet chocolate chips tablespoon sugar teaspoon vanilla cup crushed ice drained cup heavy cream Pour cold water into blender jar add gelatin and let set about 15 to 20 seconds Add coffee granules and boiling water Cover and blend at STIR until gelatin is dissolved about 20 to 30 seconds Add chocolate chips sugar and vanilla Blend at LIQUEFY until mixture is smooth about 20 to 30 seconds Pour in crushed ice and cream Blend at LIQUEFY pulsing 3 to 4 times about 5 seconds each time until mixture begins to thicken and ice is completely blended Pour into dessert dishes Refrigerate until set about 20 to 30 minutes Yield 4 about 7 cup servings Per serving About 262 cal 4 g pro 23 g car 19 g fat 41 mg chol 21 mg sod 42 Apple Pie x cup egg substitute or 1 egg tablespoons margarine tablespoons evaporated skim milk cup sugar tablespoons cornstarch teaspoon cinnamon teaspoon nutmeg teaspoon lemon extract cups coarsely c
46. r jar chocolate or vanilla Blend at CHOP until coarsely chopped about 5 to graham crackers 10 seconds Add margarine Cover and blend at tablespoons slivered CHOP pulsing 2 to 3 times about 1 to 2 seconds almonds each time until thoroughly mixed tablespoon semi sweet chocolate Spread in thin layer on ungreased baking sheet chips Bake at 350 F almonds are lightly toasted about 8 tablespoon to 10 minutes stirring once Cool completely butterscotch chips teaspoons flour teaspoons melted margarine or butter Sprinkle over frozen yogurt or pudding if desired Place any unused crunch in tightly covered container and store in refrigerator Yield 1 cup 16 1 tablespoon servings Per serving About 77 cal 1 g pro 11 g car 3 g fat 0 mg chol 96 mg sod Streusel Topping cup all purpose flour Place all ingredients in blender jar in order listed cup packed brown Cover Blend at STIR pulsing 5 to 6 times 3 sugar seconds each time until thoroughly mixed scrape teaspoon cinnamon sides of blender jar if necessary Use to top if desired 13x9 inch pan of fruit crisp or to sprinkle over teaspoon salt 13x9 inch cake before baking tablespoons light i pasteurized process Yield 1 cups about 12 servings all des Per serving About 65 cal 1 g pro 13 g car product from an Bae tab 1 g fat 1 mg chol 61 mg sod tablespoons pecan halves 35 ENERGY DRINKS Sparkling Cranberry Drink can
47. red indicator light is blinking or blender is on Do not touch blades Do not interfere with blade movement Do not remove blender jar lid With red light flashing an accidental touching of a speed pad or other circumstances may result in turning on the blender If blender runs when ON light is flashing do not use Take unit to an Authorized Service Center However a slight flicker is normal This unit should operate only when a speed pad is pressed Immediately press the OFF pad if the unit runs at any other time If this occurs do not use take the unit to an Authorized Service Center The KitchenAid Professional blender has five speeds Stir Chop Mix Puree and Liquefy Before operating the blender make sure the blender jar is properly assembled see page 7 and in place on the blender base Put ingredients in jar and firmly attach lid Press the ON pad The red indicator light should blink on and off indicating the speed pads are activated oo NOTE If the red indicator light is not blinking at this time unplug blender and take unit to an Authorized Service Center Press the desired speed pad for continuous operation at that speed The indicator light will glow and the red light will stay on You may change speeds without stopping the unit by pushing the new speed pad If blending warm or hot foods or liquids remove the center ingredient cap Operate only o
48. roduct Registration Always keep a copy of the sales receipt showing the date of purchase of your blender Proof of purchase will assure you of in warranty service Before you use your blender please fill out and mail your product registration card packed with the unit This card will enable us to contact you in the unlikely event of a Model Number Serial Number product safety notification and assist us in complying with the provisions of the Consumer Product Safety Act This card does not verify your warranty Please complete the following for your personal records Table of Contents Hassle Free Replacement Inside Front Cover Product Registration Inside Front Cover Important Safeguards tette c e ada Rede kr e LR Ru 2 li r niae 3 For the 50 United States and District of 3 For Puerto RICO eere 4 Arranging for Service after the Warranty 4 Arranging for Service Outside the 50 United States and Puerto Rico 4 Ordering Accessories and Replacement 4 Electrical Requirements ssssseseseeeeeene emen 5 Troubleshooting Problems ec aa 5 Blender Feat lte5 ss tree ber
49. t 0 mg chol 40 mg sod Fruit Dip x can 15 2 sliced peaches packed in fruit juice and well drained tablespoons light pasteurized process cream cheese product from an 8 02 tub tablespoons frozen orange juice concentrate teaspoons powdered sugar teaspoon vanilla Dash nutmeg Place all ingredients in blender jar Cover and blend at STIR until smooth about 15 to 20 seconds Serve with assorted fruits or angel food cake cubes Yield 24 1 tablespoon servings Tip To make juice with remaining concentrate measure amount of concentrate Add three times the amount of water as concentrate Per serving About 10 cal 0 g pro 2 g car 0 g fat 0 mg chol 7 mg sod 17 Spinach Pita Wedges N x PSs N x tablespoons chopped onion clove garlic minced teaspoons olive oil cup light ricotta cheese cup egg substitute or 1 egg teaspoon salt package 9 or 10 oz frozen chopped spinach thawed and pressed dry chunks 1 inch each red bell pepper tablespoons drained sliced water chestnuts teaspoon crushed red pepper flakes pita loaves 6 or 7 inches in diameter halved to make 8 rounds lightly toasted Place onion garlic and olive oil in small non stick skillet Cool and stir over medium heat until onion is crisp tender Place ricotta egg substitute and salt in blender jar Cover and blend at CHOP until mixed about 10 seconds Scrape down sides if necessary
50. t Joseph 49085 0218 Arranging for Service Outside the 50 United States and Puerto Rico Consult your local KitchenAid dealer or the store where you purchased the blender for information on how to obtain service Ordering Accessories and Replacement Parts To order accessories or replacement parts for your blender call toll free 1 800 541 6390 or write to Customer Satisfaction Center KitchenAid Portable Appliances P O Box 218 St Joseph MI 49085 0218 Electrical Requirements Volts 120 A C only Hertz 60 A WARNING Grounding 3 prong system 15 amp branch circuit Y Ji the risk of electrical shock this plug will fit in an outlet only one way If Electrical Shock Hazard the plug does not fit in the outlet Plug into a grounded 3 prong contact a qualified electrician Do not outlet modify the plug in any way NOTE Your blender has a 3 prong grounded plug To reduce Do not remove ground prong A short power supply cord is provided to risks resto from i Do not use an adapter becoming entangled in or tripping Failure to follow these over a longer cord instructions can result in death fire or electrical shock Troubleshooting Problems If your blender should 3 Try unplugging and waiting 15 20 malfunction or fail to operate minutes before re plugging the please check the following blender If the problem cannot be corrected with the above steps see the KitchenAid
51. ver pasta Yield 2 cups 4 cup servings Per serving About 148 cal 3 g pro 20 g car 8 g fat 0 mg chol 342 mg sod Burgundy Mushroom Sauce NS tablespoons margarine or butter cup chopped onion cup chopped carrot clove garlic chopped tablespoon all purpose flour cup beef broth cup water package 8 oz fresh mushrooms thinly sliced cup burgundy wine teaspoon dried marjoram Dash salt and pepper tablespoons chopped fresh parsley Heat margarine in large saucepan over medium high heat Add onion carrot and garlic Cook uncovered 2 to 3 minutes Stir in flour broth and water Bring to a boil Reserve cup mushrooms add remaining mushrooms to saucepan Reduce heat to low and simmer uncovered until vegetables are tender about 10 to 15 minutes Cool 5 minutes Place cooled mushroom mixture in blender jar Cover and blend at STIR about 30 seconds scrape sides of blender jar every 10 seconds Blend at LIQUEFY about 30 seconds Return mixture to saucepan Add reserved mushrooms wine marjoram salt and pepper Simmer about 5 minutes Stir in parsley Serve with beef or pork roasts Yield 6 cup servings Per serving About 13 cal 0 g pro 1 g car 1 g fat 0 mg chol 38 mg sod 29 Red Pepper Sauce BWR large red bell pepper cut in 8 pieces cup nonfat or lowfat plain yogurt tablespoons light mayonnaise teaspoon sugar teaspoon salt teaspoon garlic po
52. wder to teaspoon hot pepper sauce Place red bell pepper pieces in saucepan and cover with water Bring to a boil Reduce heat to low and simmer uncovered until pepper is tender about 10 to 15 minutes Drain well Cool 5 minutes Place cooled pepper pieces in blender jar Add remaining ingredients Cover and blend at MIX about 10 seconds scrape sides of blender jar if necessary Blend at PUREE about 40 seconds scrape sides of blender jar every 20 seconds Serve over hot vegetables Yield 1 cup 8 2 tablespoons servings Per serving About 22 cal 1 g pro 2 g car 1 g fat 0 mg chol 106 mg sod Strawberry Romanoff Sauce ws cups sliced straw berries cup sugar tablespoons orange liqueur teaspoon grated orange peel Place 1 cups strawberries in blender jar Add sugar orange liqueur and orange peel Cover and blend at STIR about 15 seconds scrape sides of blender jar Blend at PUREE about 15 seconds Gently stir in remaining strawberries Serve over ice cream or cake Yield 2 cups 8 cup servings Per serving About 62 cal 0 g pro 13 g car 0 g fat 0 mg chol 1 mg sod 30 Barbecue Meat Filling cup low sodium catsup cup chopped onion cup brown sugar cup light molasses tablespoons cider vinegar tablespoons prepared mustard teaspoon Worcestershire sauce cloves garlic halved Dash liquid smoke flavor if desired cups cubed cooked turkey breast Place all ingredients
53. xture Blend at LIQUEFY if you re making a large amount of beverage using lots of ice For smaller quantities use CHOP Smaller ice cubes can be chopped or crushed faster than large ones Add food to this blender jar in larger quantities than you would with other blenders you can add 2 to 3 cups at a time versus 1 cup portions For many ingredient mixtures start the blending process at STIR to combine the ingredients thoroughly Then increase to a higher speed if necessary Be sure to keep cover on blender jar while blending If desired remove center cap of blender jar cover to add liquids or ice cubes while the blender is operating at STIR or MIX speeds When operating at higher speeds with a full jar or with hot contents stop blender and add ingredients Stop the blender and unplug before using utensils in the blender jar Cool hot foods if possible before blending Begin blending warm foods at STIR Increase to higher speed if necessary Remove center ingredient cap when blending warm or hot liquids and operate only on STIR 12 How To Reconstitute frozen juice For a 6 02 can of orange juice concentrate combine the juice and correct amount of water in the blender jar Cover and blend at MIX until thoroughly combined about 10 to 15 seconds For a 12 0z can combine the juice and 1 can of water in the blender jar Cover and blend at MIX until thoroughly combined about 20
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