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KitchenAid 5 SPEED ULTRA POWER BLENDER Blender User Manual

1. 16 Cold Soups 19 Hot Soups 22 Pancakes and Waffles 26 Baby Food 30 Sauces and Dressings 32 Sandwich Fillings 35 Pesto Toppings and Crunches 37 Energy Drinks 40 Dessert Drinks 42 Desserts 45 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 2 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 per
2. 4 Arranging for Service after the Warranty Expires 4 Arranging for Service Outside the 50 United States and Puerto Rico 4 Ordering Accessories and Replacement Parts 4 Electrical Requirements 5 Troubleshooting Problems 5 Blender Features 6 Assembling Your Blender 7 To Operate Your Blender 9 Speed Control Guide 11 Care and Cleaning 11 Blender Tips 12 Recipes 14 Cocktails 14 Appetizers Dips and Spreads
3. Liquefy Pesto Stir Chop Streusel topping Stir Savory crumb topping Chop Sweet crunch topping Chop Item Speed Sweet crumb topping Stir Dip 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 Liquefy Gravy Mix White sauce Stir Smooth ricotta or cottage cheese Mix Oatmeal Puree Fruit juice from frozen concentrate Mix Chopped vegetables Stir Chopped fruit Pulse Stir Chopped ice Stir Crushed ice Stir Speed Control Guide 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 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 are
4. Sealing Ring This blender was built and tested to KitchenAid quality standards for optimum performance and long trouble free life No Slip Rubber Feet ensures operating stability even when jar is filled to capacity Wide Pour Spout for smooth drip free pouring 7 ml ml 1000 750 500 250 liters 1 3 4 1 2 1 4 1000 750 500 250 liters 1 3 4 1 2 1 4 Assembling Your Blender 1 Before assembling your blender wipe blender base with a warm sudsy cloth then wipe clean with a damp cloth Dry with a soft cloth Wash blender jar lid collar and blades in warm sudsy water Rinse and wipe parts dry 2 Turn blender jar upside down Place the small sealing ring on the blade assembly 3 Place the blade assembly with the sealing ring in the bottom opening of the jar 4 Twist collar onto jar Be sure to engage threads properly and securely Turn assembled jar right side up 5 Place lid onto blender jar 8 6 Coil the power cord into the storage area on the bottom of the power base to shorten 7 Place jar on power base 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 glass jar from the collar until you are ready to
5. Place all ingredients in blender jar Cover and blend at LIQUEFY until smooth about 1 to 11 2 minutes scrape sides of blender jar if necessary Yield 4 3 4 cup servings Per serving About 185 cal 4 g pro 20 g car 3 g fat 5 mg chol 67 mg sod Rum Mocha 1 pint pineapple sherbet 1 cup orange juice 3 4 cup dark rum 8 ice cubes Place all ingredients in blender jar Cover and blend at LIQUEFY until slushy about 1 to 11 2 minutes Yield 4 1 cup servings Per serving About 256 cal 2 g pro 36 g car 2 g fat 5 mg chol 31 mg sod Tropical Slush 11 2 cups frozen peach slices partially thawed 11 2 cups nonfat frozen peach yogurt 1 2 cup peach liqueur or peach brandy 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 1 2 cup servings Per serving About 265 cal 3 g pro 49 g car 0 g fat 0 mg chol 39 mg sod Peach Flip 2 cups light ice cream 1 3 cup vodka 1 4 cup creme de cacao 6 ice cubes Place all ingredients in blender jar Cover and blend at LIQUEFY pulsing 4 to 5 times about 10 seconds each time until slushy Yield 4 about 1 2 cup servings Per serving About 213 cal 4 g pro 26 g car 3 g fat 5 mg chol 67 mg sod Frozen Cloud DESSERT DRINKS 43 1 package 10 oz frozen unsweetened strawberries partially thawed broken into chunks 1 medium banana peeled
6. 2 cup servings Per serving About 107 cal 5 g pro 15 g car 3 g fat 8 mg chol 217 mg sod Year Round Nog 16 4 ounces light cream cheese 1 can 15 oz black beans rinsed and well drained 1 4 cup liquid reserved 1 or 2 fresh jalape o peppers stems and seeds removed 1 2 teaspoon cumin 1 4 teaspoon salt 2 medium green onions cut in 1 2 inch pieces 1 2 cup canned or cooked frozen kernel corn drained 1 chunk 1 inch red bell pepper if desired 1 tablespoon fresh cilantro leaves if desired Place cream cheese 1 4 cup reserved liquid from beans jalape o 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 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 Southwestern Dip Seafood Spread 1 teaspoon margarine or butter 1 teaspoon olive oil 4 ounces shelled and deveined small raw shrimp 1 2 cup sliced fresh mushrooms 1 clove garlic minced 2 3 cup 3 oz imitation crab meat surimi or crab meat 3 tablespoons sliced green onions 1 teaspoon Worcestershire sauce 3 to 5 drops hot peppe
7. 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 fat 0 mg chol 40 mg sod Hummus Dip 1 can 15 oz sliced peaches packed in fruit juice and well drained 2 tablespoons light pasteurized process cream cheese product from an 8 oz tub 2 tablespoons frozen orange juice concentrate 2 teaspoons powdered sugar 1 4 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 Fruit Dip 18 1 medium about 1 lb eggplant 1 cup sliced fresh mushrooms 1 2 cup chopped onion 2 cloves garlic minced 1 tablespoon olive
8. 4 cups all purpose flour 1 2 cup whole wheat flour 2 tablespoons sugar 2 teaspoons baking powder 1 2 teaspoon cinnamon 1 4 teaspoon salt 1 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 remaining 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 1 4 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 Oatmeal Pancakes with Raisin Topping 28 Sauce 1 4 cup sugar 2 teaspoons cornstarch 2 3 cup water 1 2 teaspoon grated lemon peel 2 cups fresh or frozen blueberries do not thaw Pancakes 2 eggs 2 cups lowfat buttermilk 1 2 teaspoon grated lemon peel 21 4 cups all purpose flour 1 tablespoon sugar 1 teaspoon baking soda 1 4 teaspoon nutmeg 1 cup fresh or frozen blueberries do not thaw Place sauce ingredients in saucepan Cook o
9. Add ice Cover and blend at CHOP pulsing 6 to 8 times about 3 seconds each time until smooth Yield 4 1 cup servings Tip To make juice with remaining concentrate measure amount of concentrate Add three times the amount of water as concentrate Per serving About 120 cal 4 g pro 25 g car 1 g fat 3 mg chol 101 mg sod Creamy Apricot Zinger 1 cup lowfat buttermilk 1 2 cup skim milk 1 can 16 oz sliced peaches packed in fruit juice chilled and well drained 2 tablespoons wheat germ 2 tablespoons honey 1 8 teaspoon cinnamon 1 8 teaspoon nutmeg 6 ice cubes Place all ingredients except ice in blender jar Cover and blend at LIQUEFY until smooth about 1 to 11 2 minutes Add ice cubes Cover and blend at LIQUEFY until slushy about 45 seconds to 1 minute Yield 4 1 cup servings Per serving About 134 cal 5 g pro 28 g car 1 g fat 3 mg chol 86 mg sod Spice Peach Energy Drink 11 2 cups lowfat buttermilk 1 cup frozen unsweetened strawberries 1 cup skim milk 3 medium bananas broken into 4 pieces each 3 tablespoons orange marmalade Place all ingredients in blender jar Cover and blend at LIQUEFY until smooth about 15 to 20 seconds Yield 5 1 cup servings Per serving About 153 cal 5 g pro 33 g car 1 g fat 5 mg chol 111 mg sod Strawberry Banana Smoothie 42 2 cups chocolate light ice cream 1 2 cup double strength coffee cold 1 2 cup dark rum 4 ice cubes
10. 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 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 saucepan 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 1 2 to 1 inch cubes Place up to 1 2 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
11. and sliced 11 2 cups skim milk 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 Per serving About 84 cal 4 g pro 18 g car 0 g fat 2 mg chol 49 mg sod Banana Berry Freeze 2 cups vanilla light ice cream 2 cups cranberry juice cocktail 1 cup orange juice Place all ingredients in blender jar Cover and blend 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 Pink Lassies 2 cups skim milk 11 2 cups vanilla light ice cream 3 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 132 cal 6 g pro 23 g car 2 g fat 5 mg chol 89 mg sod Fruit Shake 1 can 12 oz frozen apple juice concentrate 1 cup lowfat milk 1 cup frozen unsweetened strawberries slightly thawed 3 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 h
12. 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 Graham Nut Crunch 1 2 cup all purpose flour 1 2 cup packed brown sugar 1 2 teaspoon cinnamon if desired 1 4 teaspoon salt 2 tablespoons light pasteurized process cream cheese product from an 8 oz tub 2 tablespoons pecan halves Place all ingredients in blender jar in order listed Cover Blend at STIR pulsing 5 to 6 times 3 seconds each time until thoroughly mixed scrape sides of blender jar if necessary Use to top 13x9 inch pan of fruit crisp or to sprinkle over 13x9 inch cake before baking Yield 11 2 cups about 12 servings Per serving About 65 cal 1 g pro 13 g car 1 g fat 1 mg chol 61 mg sod Streusel Topping 40 1 pint frozen nonfat vanilla yogurt or light ice cream 11 3 cups skim milk 4 medium bananas broken into 4 pieces each 1 4 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 Peanut Butter Banana Breakfast Shake 1 can 11 5 oz frozen cranberry juice cocktail concentrate 1 can 8 oz crushed pineapple packed in fruit juice and undrained 1 cup sweetened sparkling water Place cranberry concentrate and pineapple in blender jar Cover and blend at LIQUEFY until smoot
13. cup egg substitute or 1 pasteurized egg beaten 1 2 teaspoon vanilla 3 4 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 1 3 cup servings Per serving About 211 cal 6 g pro 26 g car 12 g fat 2 mg chol 72 mg sod Pots de Creme DESSERTS 46 1 can 11 oz mandarin oranges drained 1 cup water 1 can 6 oz frozen orange juice concentrate 1 4 cup powdered sugar 1 tablespoon fresh lemon juice Place all ingredients in blender jar Cover and blend at LIQUEFY about 15 to 20 seconds Pour 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 1 2 cup servings Per serving About 128 cal 2 g pro 31 g car 0 g fat 0 mg chol 3 mg sod Orange Sorbet 2 tablespoons cold water 1 envelope unflavored gelatin 2 tablespoons instant coffee granules 1 2 cup warm water 2 3 cup semi sweet chocolate chips 1 tablespoon
14. oil 1 medium tomato seeded and chopped 2 tablespoons lemon juice 1 teaspoon dried oregano 3 4 teaspoon salt 2 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 Per serving About 14 cal 0 g pro 2 g car 1 g fat 0 mg chol 76 mg sod Caponata 2 tablespoons chopped onion 1 clove garlic minced 2 teaspoons olive oil 1 cup light ricotta cheese 1 4 cup egg substitute or 1 egg 1 4 teaspoon salt 1 package 9 or 10 oz frozen chopped spinach thawed and pressed dry 2 chunks 1 inch each red bell pepper 2 tablespoons drained sliced water chestnuts 1 4 teaspoon crushed red pepper flakes 4 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 o
15. remove the blade assembly Loosening the collar with liquids inside the jar will cause them to leak out Assembling Your Blender Ultra Power ml ml 1000 750 500 250 liters 1 3 4 1 2 1 4 1000 750 500 250 liters 1 3 4 1 2 1 4 Ultra Power Stir Chop Mix Puree Liquefy Off On Pulse Ice Crushing All Speeds WARNING FLASHING LIGHT INDICATES READY TO OPERATE DO NOT TOUCH BLADES ml ml 1000 750 500 250 liters 1 3 4 1 2 1 4 1000 750 500 250 liters 1 3 4 1 2 1 4 WARNING 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 9 To Operate Your Blender NOTE While 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 Auth
16. seconds Add remaining mushroom mixture Blend at MIX about 30 seconds Return mixture to saucepan Add remaining 1 cup mushroom slices milk marjoram salt pepper and sherry Simmer about 5 to 10 minutes If desired drop sour cream by teaspoonfuls over warm soup swirl gently with tip of spoon Yield 4 1 cup servings Per serving About 123 cal 6 g pro 12 g car 6 g fat 1 mg chol 450 mg sod Mushroom Bisque 25 4 cups peeled and cubed butternut squash 1 medium squash 13 4 cups water 3 4 cup apple juice 1 4 teaspoon salt 1 4 teaspoon cinnamon 1 8 teaspoon allspice 1 2 cup vanilla lowfat yogurt Vanilla lowfat yogurt garnish if desired Place squash water and apple juice in large saucepan Bring to a boil over medium high heat Reduce heat to medium low Cook uncovered until squash is tender about 10 to 15 minutes Cool 5 minutes Pour half of cooled squash mixture into blender jar Cover and blend at STIR about 10 to 15 seconds Add remaining squash mixture Blend at MIX about 30 seconds Add salt cinnamon allspice and 1 2 cup yogurt Blend at STIR about 15 seconds If desired drop additional vanilla yogurt by 1 2 teaspoonfuls over warm soup swirl gently with tip of spoon Yield 4 1 cup servings Per serving About 76 cal 3 g pro 16 g car 1 g fat 3 mg chol 171 mg sod Vanilla Buttercup Bisque 26 2 eggs 13 4 cups lowfat buttermilk 1 3 cup margarine or but
17. 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 1 g fat 0 mg chol 21 mg sod Blueberry Soup COLD SOUPS 20 11 2 cups peeled and cubed beets 1 medium potato peeled and cubed 1 small onion quartered 21 2 cups reduced sodium chicken broth 1 4 cup lemon juice 4 teaspoons sugar 1 4 teaspoon salt 1 4 teaspoon pepper 1 4 cup nonfat sour cream Place beets potato onion and 11 4 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 chil
18. 1 800 541 6390 Details Inside 1 5 SPEED ULTRA POWER BLENDER INSTRUCTIONS AND RECIPES FOR THE WAY IT S MADE We re so confident the quality of our products meets the 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 Hassle Free Replacement Warranty Proof of Purchase amp Product Regis
19. 1 or 2 jalape o pepper stem and seeds removed 1 clove garlic 2 tablespoons chopped onion 1 can 15 5 oz 50 less salt kidney beans undrained 2 tablespoons salsa 1 teaspoon cumin 1 tablespoon chopped fresh cilantro leaves if desired 1 cup cubed cooked chicken breast 1 3 cup shredded nonfat Cheddar cheese 6 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 1 3 cup of bean 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 1 3 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 Southwestern Wraps SANDWICH FILLINGS 36 1 tablespoon water or reduced sodium chicken broth 1 cup cubed 1 2 inch cubes 97 fat free reduced sodium ham 1 tablespoon Dijon mustard 2 chunks 1 inch each green bell pepper 1 green onion cut in 1 2 inch pieces 2 tablespoons sliced water chestnuts drained 6 slices Italian bread lightly toasted 6 slices tomato if desired 3 4 cup shredded fat free or reduced fat C
20. 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 g fat 0 mg chol 96 mg sod Apple Pie Crust 16 to 18 graham cracker squares 3 tablespoons melted margarine Filling 1 cup light ricotta cheese 1 package 8 oz neufchatel cheese softened 1 2 cup egg substitute or 2 eggs 1 2 cup sugar 3 tablespoons fresh lemon juice 1 2 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 room 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 Ricotta Cheesecake Pie FOR THE WAY IT S MADE Registered Trademark Trademark of KitchenAid U S A 2003 All rights reserved dZw1103 9704205 Rev B
21. NG FLASHING LIGHT INDICATES READY TO OPERATE DO NOT TOUCH BLADES 10 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 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 feature 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 NOTE Use a rubber spatula to mix ingredients ONLY when the blender is OFF and unplugged Never use any utensil including spatulas in th
22. a on the bottom of the power base for neat and convenient storage NOTE Always correctly assemble clean blender parts before storing on blender base NOTE Do not immerse base in water 1 Disassemble blender container parts and wash in warm sudsy water 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 12 Quick Tips Use the pulse feature when making beverages that include ice cubes in order to produce a smoother texture 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 b
23. 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 car 5 g fat 2 mg chol 40 mg sod Mixed Pepper Pesto PESTO TOPPINGS AND CRUNCHES 38 1 2 cup whole wheat flour 1 2 cup packed brown sugar 1 4 cup rolled oats 1 2 teaspoon cinnamon 1 4 teaspoon salt Dash nutmeg 1 4 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 Cinnamon Oat Crunch 2 flour tortillas 5 or 6 inches in diameter No stick cooking spray 1 2 cup shredded nonfat Cheddar cheese 1 teaspoon chili powder 1 4 teaspoon cumin 2 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 cooki
24. blespoon margarine or butter 1 2 cup chopped onion 1 can 141 2 oz reduced sodium chicken broth 1 cup water 3 cups peeled and cubed potatoes 1 2 cup chopped carrots 1 teaspoon Worcestershire sauce 1 8 teaspoon pepper 1 cup shredded Cheddar cheese Chopped fresh chives if desired Shredded Cheddar cheese if desired Heat margarine in large saucepan over medium high heat Add onion and cook about 2 to 3 minutes Add broth water potatoes and carrots Bring to a boil Reduce heat to low and simmer uncovered until vegetables are tender about 10 to 15 minutes Cool 5 minutes Pour half of cooled potato mixture in blender jar Cover and blend at STIR about 30 seconds Add remaining potato mixture Cover and blend at STIR about 30 seconds Blend at PUREE about 15 to 20 seconds Return mixture to saucepan Add Worcestershire sauce and pepper Simmer until thoroughly heated about 3 to 5 minutes Stir in cheese and cook uncovered over low heat until melted Sprinkle with fresh chives and additional shredded Cheddar cheese if desired Yield 4 1 cup servings Per serving About 265 cal 11 g pro 28 g car 12 g fat 30 mg chol 426 mg sod Cheesy Potato Soup 2 tablespoons margarine or butter 1 3 cup chopped onion 2 tablespoons all purpose flour 1 4 teaspoon dry mustard 1 4 teaspoon dried thyme 1 8 teaspoon pepper 1 can 141 2 oz reduced sodium chicken broth 1 2 cup water 1 pac
25. e blender jar while the motor is running To Operate Your Blender Control Stir Chop Mix Puree Liquefy Off On Pulse Ice Crushing All Speeds WARNING FLASHING LIGHT INDICATES READY TO OPERATE DO NOT TOUCH BLADES ml ml 1000 750 500 250 liters 1 3 4 1 2 1 4 1000 750 500 250 liters 1 3 4 1 2 1 4 Ultra Power 60 ml 2 liters 60 ml 2 liters 30 ml 1 liters 30 ml 1 liters Control Stir Chop Mix Puree Liquefy Off On Pulse Ice Crushing All Speeds WARNING FLASHING LIGHT INDICATES READY TO OPERATE DO NOT TOUCH BLADES Ultra Power Control Stir Chop Mix Puree Liquefy Off On Pulse Ice Crushing All Speeds WARNING FLASHING LIGHT INDICATES READY TO OPERATE DO NOT TOUCH BLADES Ultra Power 11 Care and Cleaning Item Speed Pancake batter Mix Waffle batter Mix 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 Cheesecake Liquefy Fluffy gelatin for pie desserts Liquefy Mousse
26. e corrected with the above steps see the KitchenAid Warranty on page 3 Do not return the mixer to the retailer they do not provide service Troubleshooting Problems WARNING 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 6 Textured Durable Jar Lid with Clear 2 Ounce Ingredient Cap provides a strong seal hides fingerprints The lid will become more flexible with use however it will maintain its tight seal throughout the life of the blender ml ml 1000 750 500 250 liters 1 3 4 1 2 1 4 1000 750 500 250 liters 1 3 4 1 2 1 4 Ultra Power Stir Chop Mix Puree Liquefy Off On Pulse Ice Crushing All Speeds WARNING FLASHING LIGHT INDICATES READY TO OPERATE DO NOT TOUCH BLADES Blender Features Stainless Steel Blade Assembly features blending blades on 4 different planes for optimal blending made of superior grade stainless steel Ultra Power 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 Textured Threaded Collar for jar stability hides fingerprints Sturdy Heat Resistant Glass Blender Jar with smooth rounded sides for easy scraping and removal of foods
27. easpoon 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 over pasta Yield 2 cups 4 1 2 cup servings Per serving About 148 cal 3 g pro 20 g car 8 g fat 0 mg chol 342 mg sod Fresh Tomato Marinara Sauce 2 tablespoons margarine or butter 1 2 cup chopped onion 1 4 cup chopped carrot 1 clove garlic chopped 1 tablespoon all purpose flour 1 cup beef broth 1 2 cup water 1 package 8 oz fresh mushrooms thinly sliced 1 4 cup burgundy wine 1 4 teaspoon dried marjoram Dash salt and pepper 2 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 1 2 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 ble
28. esh 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 Frozen Daiquiri COCKTAILS 15 1 bottle 750 ml champagne or 3 cups club soda 11 2 cups frozen strawberries 3 tablespoons simple syrup or 11 2 tablespoons sugar Place 11 2 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 3 4 cup servings Variation Substitute 11 2 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 Fruit Sparkler 4 cups lowfat milk 1 container 4 oz refrigerated egg substitute or 2 pasteurized eggs beaten 2 tablespoons rum or brandy if desired 1 package 3 4 oz vanilla instant pudding mix 1 4 teaspoon nutmeg Whipped cream if desired Nutmeg if desired Place 2 cups milk egg substitute rum pudding mix and 1 4 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 Mixture will thicken slightly as is stands Stir in 1 to 2 tablespoons milk to thin to desired consistency Yield 10 1
29. ft about 3 minutes Place in blender jar with potatoes and 11 2 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 Vichyssoise 2 cans 141 2 oz each no salt added peeled tomatoes 2 ribs celery cut into 2 inch chunks 1 medium cucumber peeled and cut into chunks 1 medium onion cut into chunks 1 small green pepper cut into chunks 2 teaspoons snipped fresh parsley 1 teaspoon snipped fresh chives 1 clove garlic 3 tablespoons olive oil 3 tablespoons red wine vinegar 2 cups vegetable juice cocktail 1 4 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 ju
30. h 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 Sparkling Cranberry Drink 11 2 cups orange juice 11 3 cups frozen unsweetened strawberries 11 2 cups nonfat vanilla yogurt 2 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 Strawberry Orange Quick Breakfast Beverage 21 3 cups orange juice 1 cup unsweetened frozen raspberries 3 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 Raspberry Breakfast Refresher ENERGY DRINKS 41 11 2 cups lowfat buttermilk 1 can 16 oz apricot halves packed in fruit juice and well drained 1 4 cup frozen orange pineapple or orange juice concentrate 1 8 teaspoon nutmeg if desired 6 ice cubes Place all ingredients except ice in blender jar Cover and blend at STIR until thoroughly mixed about 10 seconds
31. heddar cheese Place water ham mustard green pepper green onion and water chestnuts in blender jar in order 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 1 3 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 1 3 cup ham filling each Per serving About 134 cal 10 g pro 19 g car 1 g fat 14 mg chol 566 mg sod Open Faced Ham and Cheese Melts 1 4 cup light mayonnaise 1 4 cup light sour cream 1 tablespoon chopped onion 1 tablespoon fresh parsley if desired 1 8 teaspoon salt 1 8 teaspoon pepper 1 cup cubed cooked chicken breast 2 3 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 11 4 cups 5 1 4 cup servings Per serving About 118 cal 10 g pro 6 g car 6 g fat 28 mg chol 175 mg sod Chicken Salad Spread 37 2 cloves garlic 1 2 cup fresh grated Parmesan cheese 13 4 cup firmly packed fresh basil leaves 1 4 cup fresh parsley leaves 3 tables
32. ice 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 car 7 g fat 0 mg chol 337 mg sod Gazpacho 22 3 tablespoons all purpose flour 1 4 cup vegetable oil 1 2 cup chopped onion 1 2 cup chopped green pepper 1 clove garlic chopped 1 2 teaspoon sugar 1 2 teaspoon salt 1 4 teaspoon thyme 1 4 teaspoon dried oregano 1 8 teaspoon cayenne pepper 1 package 10 oz frozen okra slightly thawed 21 2 cups vegetable juice cocktail 1 cup water Blend flour and oil in large saucepan blend well Cook and stir over medium low heat until mixture is dark and golden brown about 10 minutes Cool 5 minutes Add remaining ingredients except water Bring to a boil over medium high heat Reduce heat to low and simmer uncovered until okra is tender about 10 to 15 minutes Cool 5 minutes Pour half of cooled vegetable mixture into blender jar Cover and blend at STIR about 15 seconds Add remaining vegetable mixture Cover and blend at STIR about 15 seconds Blend at PUREE about 20 to 30 seconds scrape sides of blender jar every 10 seconds Return mixture to saucepan Add water Cover and simmer about 5 minutes Serve warm Yield 4 11 4 cup servings Per serving About 208 cal 3 g pro 20 g car 14 g fat 0 mg chol 705 mg sod Spicy Vegetable Gumbo 2 tablespoons ol
33. ive oil 1 2 cup chopped onion 1 2 cup chopped green pepper 2 cloves garlic chopped 1 can 28 oz Italian style tomatoes undrained cut up 1 tablespoon sugar 1 2 teaspoon dried basil 1 2 teaspoon salt 1 4 teaspoon fennel seed 1 8 teaspoon cayenne pepper 1 can 141 2 oz beef broth 1 package 9 oz fresh cheese filled tortellini Shredded mozzarella cheese if desired Chopped fresh parsley if desired Heat olive oil in large saucepan over medium high heat Add onion green pepper and garlic cook about 3 to 5 minutes Add tomatoes sugar basil salt fennel seed and cayenne pepper Reduce heat to low and simmer uncovered 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 Cover and blend at STIR about 15 seconds Add remaining tomato mixture Cover and blend at STIR 15 seconds Blend at LIQUEFY about 20 seconds scrape sides of blender jar every 10 seconds Return mixture to saucepan Add broth Bring to a boil Add tortellini Reduce heat to low and simmer uncovered until tortellini are tender about 8 to 10 minutes stir occasionally Serve hot sprinkled with mozzarella cheese and chopped parsley if desired Yield 6 1 cup servings Per serving About 228 cal 9 g pro 28 g car 8 g fat 16 mg chol 780 mg sod Italian Tomato Soup HOT SOUPS 23 1 ta
34. kage 16 oz frozen broccoli cuts 11 2 cups frozen whole kernel corn 1 cup skim or lowfat milk Heat margarine in large saucepan over medium high heat Add onion and cook about 2 to 3 minutes Stir in flour dry mustard thyme pepper broth and water Bring to a boil stir constantly Reserve 1 cup small broccoli florets Add remaining broccoli to saucepan Reduce heat to low and simmer uncovered until broccoli is tender about 10 minutes Cool 5 minutes Pour half of cooled broccoli mixture into blender jar Cover and blend at STIR about 10 to 15 seconds Add remaining broccoli mixture Cover and blend at MIX about 15 to 30 seconds Return mixture to saucepan Add reserved broccoli florets corn and milk Simmer until broccoli florets are tender about 5 to 10 minutes Yield 4 11 4 cup servings Per serving About 193 cal 9 g pro 27 g car 7 g fat 1 mg chol 323 mg sod Cream of Broccoli and Corn Soup 24 1 tablespoon margarine or butter 1 2 cup chopped onion 3 cups water 31 2 cups sliced carrots 1 teaspoon sugar 1 2 teaspoon curry powder 1 4 teaspoon nutmeg 1 4 teaspoon salt 1 teaspoon lemon juice 1 2 cup lowfat or nonfat plain yogurt Chopped cashews if desired Heat margarine in large saucepan over medium high heat Add onion and cook about 2 to 3 minutes Add water and carrots Bring to boil Reduce heat to low and simmer uncovered until carrots are tender about 10 to 15 minu
35. led 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 Borscht 2 cups water 1 cup pitted prunes 1 medium apple peeled cored and quartered 1 2 cup dried apricots 1 3 cup sugar 1 cinnamon stick 21 2 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 1 2 cup apple 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 Scandinavian Fruit Soup 21 1 tablespoon margarine 1 medium onion sliced or 11 2 cups sliced leeks 2 medium potatoes peeled and cubed 3 cups reduced sodium chicken broth 1 4 teaspoon black pepper 1 cup lowfat 2 milk Snipped chives if desired Melt margarine in skillet over medium heat Add onion Cook and stir until onion is so
36. lending 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 How To Reconstitute frozen juice For a 6 oz 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 oz can combine the juice and 1 can of water in the blender jar Cover and blend at MIX until thoroughly combined about 20 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 11 2 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 11 2 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 o
37. 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 14 Simple Syrup 1 cup sugar 1 cup water Combine sugar and water Boil until sugar dissolves about 2 to 4 minutes Cool cover and refrigerate Yield About 11 2 cups 2 cups cranberry juice cocktail 1 cup orange juice 3 4 cup vodka 2 tablespoons lime juice 2 cups small ice cubes Place ingredients in blender jar Cover and blend at CHOP pulsing 3 to 4 times about 10 seconds each time until slushy Yield 5 3 4 cup servings Per serving About 159 cal 0 g pro 20 g car 0 g fat 0 mg chol 4 mg sod Cranberry Frosty 3 4 cup tequila 1 2 cup triple sec liqueur 1 2 cup lime juice 1 4 cup simple syrup or 11 2 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 3 4 cup servings Per serving About 118 cal 0 g pro 16 g car 0 g fat 0 mg chol 6 mg sod Margarita 3 4 cup rum 1 4 cup lime juice 1 4 cup simple syrup or 2 tablespoons sugar 3 cups small ice cubes 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 3 4 cup servings Variations Add 2 bananas 2 cups fr
38. nd 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 1 4 cup servings Per serving About 62 cal 0 g pro 13 g car 0 g fat 0 mg chol 1 mg sod Strawberry Romanoff Sauce 35 2 3 cup low sodium catsup 1 4 cup chopped onion 1 4 cup brown sugar 1 4 cup light molasses 2 tablespoons cider vinegar 2 tablespoons prepared mustard 1 teaspoon Worcestershire sauce 2 cloves garlic halved Dash liquid smoke flavor if desired 2 cups cubed cooked turkey breast Place all ingredients 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 21 2 cups 4 about 1 2 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 Barbecue Meat Filling
39. nder 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 1 3 cup servings Per serving About 13 cal 0 g pro 1 g car 1 g fat 0 mg chol 38 mg sod Burgundy Mushroom Sauce 34 1 large red bell pepper cut in 8 pieces 1 3 cup nonfat or lowfat plain yogurt 2 tablespoons light mayonnaise 1 2 teaspoon sugar 1 4 teaspoon salt 1 8 teaspoon garlic powder 1 8 to 1 4 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 Red Pepper Sauce 3 cups sliced strawberries 1 4 cup sugar 3 tablespoons orange liqueur 1 2 teaspoon grated orange peel Place 11 2 cups strawberries in blender jar Add sugar orange liqueur a
40. ng 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 1 4 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 1 4 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 Mexican Casserole Topping 39 1 cup broken chocolate or vanilla graham crackers 2 tablespoons slivered almonds 1 tablespoon semi sweet chocolate chips 1 tablespoon butterscotch chips 2 teaspoons flour 2 teaspoons melted margarine or butter Place all ingredients except margarine blender jar Blend at CHOP until coarsely chopped about 5 to 10 seconds Add margarine Cover and blend at CHOP pulsing 2 to 3 times about 1 to 2 seconds each time until thoroughly mixed Spread in thin layer on ungreased baking sheet Bake at 350 F almonds are lightly toasted about 8 to 10 minutes stirring once Cool completely Sprinkle over frozen yogurt or pudding if desired Place any unused crunch in tightly covered container and store in refrigerator Yield 1
41. nilla 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 Melon Freeze 45 Crust 24 chocolate cookie wafers 1 4 cup melted margarine Filling 1 4 cup water 1 package 3 oz sugar free raspberry gelatin 11 2 cups frozen raspberries 1 container 8 oz nonfat raspberry yogurt 1 2 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 plate 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 Raspberry Chocolate Pie 1 cup semi sweet chocolate chips 1 4
42. orized Service Center The KitchenAid Ultra Power 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 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 on 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 NOTE Do not overprocess foods Stop and check the consistency of foods after a few seconds Ultra Power Stir Chop Mix Puree Liquefy Off On Pulse Ice Crushing All Speeds WARNING FLASHING LIGHT INDICATES READY TO OPERATE DO NOT TOUCH BLADES Control Ultra Power Stir Chop Mix Puree Liquefy Off On Pulse Ice Crushing All Speeds WARNI
43. ours 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 Frozen Apple Berry Slush 44 1 3 cup hot water 1 tablespoon instant espresso powder 11 4 cups lowfat milk 2 to 3 tablespoons chocolate syrup 1 package 10 oz frozen raspberries in syrup broken into chunks 21 2 cups light vanilla ice cream Place water and espresso powder 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 LIQUEFY 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 Frosty Chocolate Raspberry Latte 2 cups light vanilla ice cream 1 3 cup lime juice 3 4 cup lowfat milk 2 tablespoons powdered sugar 6 ice cubes 1 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 3 4 cup servings Per serving About 162 cal 6 g pro 27 g car 4 g fat 9 mg chol 91 mg sod Lime Frosty 2 cups cubed honeydew melon frozen 3 4 cup honeydew melon flavor liquer 1 2 cup chilled gingerale 1 cup small ice cubes Va
44. ping 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 This warranty extends to the purchaser and any succeeding owner for blenders operated in the 50 United States and District of Columbia KitchenAid Blender Warranty for the 50 United States and District of Columbia 4 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 For service information 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 Ar
45. poon cinnamon 1 4 teaspoon salt 1 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 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 Fruit Topped Oven Pancakes 30 2 cups chopped and peeled apples 1 4 cup water 1 can 8 oz 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 pinea
46. poons slivered almonds or pine nuts 1 4 cup olive oil 1 4 to 1 3 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 1 4 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 Basil Pesto 1 clove garlic 2 tablespoons olive oil 1 medium red bell pepper seeded and cut into 11 2 inch chunks 1 medium yellow bell pepper seeded and cut into 11 2 inch chunks 1 4 cup loosely packed fresh basil leaves 1 3 cup grated fresh Parmesan cheese 1 4 teaspoon salt if desired 1 8 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 11 2 cups 6 1 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
47. pple 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 1 4 cup servings Per serving About 36 cal 0 g pro 9 g car 0 g fat 0 mg chol 1 mg sod Apple Pineapple Sauce 2 3 cup water 1 3 cup quick cooking rolled oats 1 4 cup canned or frozen and thawed peach slices in juice drained 1 tablespoon whole milk Place water in saucepan Bring to a boil Stir in oats and 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 1 4 cup servings Per serving About 45 cal 2 g pro 8 g car 1 g fat 1 mg chol 6 mg sod Peach Oatmeal BABY FOOD 31 1 2 cup 1 small sliced carrot 1 2 cup 1 medium peeled and cubed potato 1 2 cup reduced sodium chicken broth 2 to 3 tablespoons whole milk Place carrot potato and broth in saucepan Bring to a boil Reduce heat to low and simmer 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 necessar
48. r as an ingredient in main dish casseroles and vegetable dishes Make bread crumbs Tear bread into pieces about 11 2 inches in diameter Follow procedure for crackers Use in same ways you would use cracker crumbs Blender Tips 13 Blender Tips How To 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 tablespoons 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
49. r sauce 4 ounces light cream cheese 2 tablespoons nonfat plain yogurt 1 4 teaspoon 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 11 2 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 APPETIZERS DIPS AND SPREADS 17 1 2 small fresh jalape o pepper stem and seeds removed 1 clove garlic 1 2 medium onion cut into 1 inch chunks 1 4 medium green pepper cut into 1 inch chunks 2 teaspoons olive oil 1 2 teaspoon cumin 1 can 15 oz garbanzo beans drained 1 3 cup liquid reserved 1 4 teaspoon sesame oil if desired 1 small tomato seeded and chopped if desired Place jalape o 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
50. ranging for Service after the Warranty Expires Consult your local KitchenAid dealer or the store where you purchased the blender for information on how to obtain service Arranging for Service Outside the 50 United States and Puerto Rico 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 Ordering Accessories and Replacement Parts WARNING Electrical Shock Hazard Unplug before servicing Failure to do so can result in death or electrical shock 5 Electrical Requirements Volts 120 A C only Hertz 60 Grounding 3 prong system 15 amp branch circuit NOTE Your blender has a 3 prong grounded plug To reduce the risk of electrical shock this plug will fit in an outlet only one way If the plug does not fit in the outlet contact a qualified electrician Do not modify the plug in any way A short power supply cord is provided to reduce risks resulting from becoming entangled in or tripping over a longer cord If your blender should malfunction or fail to operate please check the following 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 3 Try unplugging and waiting 15 20 minutes before re plugging the blender If the problem cannot b
51. sons 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 5 Avoid contact with moving parts 6 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 7 Do not use outdoors 8 Do not let cord hang over edge of table or counter 9 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 the 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 Your safety and the safety of others are very important We have provided many important safe
52. sugar 1 4 teaspoon vanilla 3 4 cup crushed ice drained 1 2 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 1 2 cup servings Per serving About 262 cal 4 g pro 23 g car 19 g fat 41 mg chol 21 mg sod Mocha Mousse 47 1 4 cup egg substitute or 1 egg 3 tablespoons margarine 3 tablespoons evaporated skim milk 1 2 cup sugar 2 tablespoons cornstarch 1 2 teaspoon cinnamon 1 2 teaspoon nutmeg 1 4 teaspoon lemon extract 3 cups coarsely chopped 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
53. ter melted 11 4 cups all purpose flour 3 4 cup yellow cornmeal 1 tablespoon sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 4 teaspoon salt 1 4 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 remaining 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 Southern Cornmeal Waffles Topping 1 cup vanilla lowfat yogurt 1 4 cup maple syrup Waffles 2 eggs 13 4 cups skim or lowfat milk 3 4 cup canned pumpkin 2 tablespoons vegetable oil 2 cups all purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1 2 teaspoon cinnamon 1 4 teaspoon salt 1 4 teaspoon nutmeg 1 4 teaspoon cloves 1 4 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 1 4 cup chopped walnuts Blend at STIR abo
54. tes Cool 5 minutes Pour half of cooled carrot mixture into blender jar Cover and blend at STIR about 15 seconds Add remaining carrot mixture Blend at MIX about 20 to 30 seconds scrape sides of blender jar every 10 seconds Return mixture to saucepan Stir in sugar curry powder nutmeg salt and lemon juice Simmer uncovered about 5 minutes Return mixture to blender jar Add yogurt Blend at STIR until very smooth about 30 to 60 seconds scrape sides of blender jar every 10 seconds Serve hot garnished with chopped cashews if desired Yield 4 1 cup servings Per serving About 103 cal 3 g pro 16 g car 4 g fat 3 mg chol 243 mg sod Curry Carrot Bisque 2 tablespoons margarine or butter 1 2 cup chopped onion 1 2 cup chopped celery 2 tablespoons all purpose flour 1 can 141 2 oz reduced sodium chicken broth 1 2 cup water 4 cups sliced fresh mushrooms 1 cup skim or lowfat milk 1 4 teaspoon dried marjoram 1 4 teaspoon salt 1 8 teaspoon pepper 2 to 4 tablespoons dry sherry Nonfat sour cream if desired Heat margarine in large saucepan over medium high heat Add onion and celery cook uncovered about 3 to 5 minutes Add flour broth water and 3 cups mushrooms Bring to a boil Reduce heat to low and simmer uncovered until mushrooms are tender about 10 to 15 minutes Cool 5 minutes Pour half of cooled mushroom mixture into blender jar Cover and blend at STIR about 15 to 20
55. tration 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 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 Model Number _______________________________________________________ Serial Number ________________________________________________________ Date Purchased _______________________________________________________ Store Name __________________________________________________________ 1 Table of Contents Hassle Free Replacement Warranty Inside Front Cover Product Registration Card Inside Front Cover Important Safeguards 2 Warranty 3 For the 50 United States and District of Columbia 3 For Puerto Rico
56. ty 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 or hurt you and others All safety messages will follow the safety alert symbol and either the word DANGER or WARNING These words mean You can be killed or seriously injured if you don t immediately follow instructions You can be killed or seriously injured if you don t follow instructions All safety messages will tell you what the potential hazard is tell you how to reduce the chance of injury and tell you what can happen if the instructions are not followed DANGER WARNING 3 Length of Warranty One Year Full Warranty from date of purchase KitchenAid Will Pay For Your Choice of 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 KitchenAid Will Not Pay For A Repairs when blender is used in other than normal single family home use B Damage resulting from accident alteration misuse or abuse C Any ship
57. ut 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 Pumpkin Walnut Waffles PANCAKES AND WAFFLES 27 2 eggs 1 cup orange lowfat yogurt 1 2 cup skim or lowfat milk 2 tablespoons vegetable oil 2 tablespoons honey 11 2 cups all purpose flour 3 4 cup oat bran 2 teaspoons baking powder 1 teaspoon baking soda 1 2 teaspoon grated orange peel 1 4 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 Orange Yogurt Waffles Topping 1 cup maple syrup 1 2 cup raisins mix golden and regular if desired Pancakes 2 eggs 2 cups skim or lowfat milk 2 tablespoons vegetable oil 11
58. ver 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 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 1 4 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 Blueberry Pancakes 29 Fruit Topping 1 tablespoon margarine or butter 1 4 cup packed brown sugar 1 4 teaspoon cinnamon 1 8 teaspoon cloves 11 2 teaspoon cornstarch 1 cup orange juice 11 2 cups 1 medium sliced unpeeled apple 11 2 cups 1 medium sliced unpeeled pear 1 2 cup dried apricots 1 4 cup raisins Oven Pancakes 3 eggs 1 cup skim or lowfat milk 11 4 cups all purpose flour 2 teaspoons sugar 1 2 teaspoon grated orange peel 1 4 teas
59. ver 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 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 1 4 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 Spinach Pita Wedges 19 1 can 141 2 oz reduced sodium chicken broth chilled 1 2 cup nonfat plain yogurt 1 4 cup lime juice 1 medium ripe avocado peeled seeded and quartered 1 teaspoon dried dill weed 1 4 teaspoon black pepper Place ingredients in blender jar 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 Avocado Lime Soup 4 cups fresh or frozen blueberries thawed 1 4 cup lemon juice 1 2 cup sugar 2 tablespoons cornstarch 1 8 teaspoon nutmeg 1 cup cranberry juice cocktail 3 4 cup dry white wine or unsweetened apple juice 1 2 teaspoon vanilla 1 4 cup nonfat vanilla
60. ving About 14 cal 0 g pro 3 g car 0 g fat 0 mg chol 4 mg sod Banana Fruit Dressing 1 cup fresh or frozen raspberries thawed 2 tablespoons sugar 3 tablespoons raspberry vinegar 2 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 pro 2 g car 1 g fat 0 mg chol 0 mg sod Raspberry Vinaigrette Dressing 1 2 cup nonfat or lowfat cottage cheese 1 3 cup skim or lowfat milk 1 4 cup light mayonnaise 2 teaspoons Dijon mustard 1 4 teaspoon sugar 1 4 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 Dijon Cottage Cheese Dressing SAUCES AND DRESSINGS 33 2 tablespoons olive oil 1 2 cup chopped onion 1 2 cup chopped green pepper 2 cloves garlic chopped 3 cups about 3 large peeled and chopped tomatoes 1 can 6 oz no salt added tomato paste 2 teaspoons sugar 1 teaspoon dried basil 1 2 teaspoon dried oregano 1 2 teaspoon salt 1 4 t
61. y 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 1 4 cup servings Per serving About 29 cal 1 g pro 5 g car 0 g fat 1 mg chol 18 mg sod Carrot and Potato Medley 4 to 6 ounces boneless and skinless chicken breast cut into 1 inch pieces 1 2 cup sliced carrots 1 4 cup uncooked long grain white rice 11 4 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 1 4 cup servings Per serving About 59 cal 5 g pro 7 g car 1 g fat 11 mg chol 26 mg sod Chicken and Rice Stew 32 1 2 cup vanilla or strawberry lowfat yogurt 1 medium banana sliced 1 tablespoon honey 1 tablespoon orange juice 1 8 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 ser

KitchenAid 5 SPEED ULTRA POWER BLENDER Blender User Manual

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