Oster Kitchen Center Recipes & Instructions

GENERALIMPORTANT SAFEGUARDS

MORE SPECIFIC “IMPORTANT SAFEGUARDS” ARE LOCATED BEFORE

THE OPERATING INSTRUCTIONS OF EACH ATTACHMENT

When using electrical appliances, basic safety precautions should always be followed, including the following:

1.

Read all instructions.

2. To protect against risk of electric shock, do not put motor base 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. Do not attempt to remove or replace attachments with the motor operating.

5. Avoid contacting moving parts.

6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctioms or is dropped or is damaged in-any manner.

Return to the nearest authorized service facility for examination, repair, or electrical or mechanical adjustment.

7. The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock, or injury.

8. Do not use more than one attachment at a time.

9. Do not use outdoors.

1 0 . Do not let cord hang over edge of table or counter, or touch hot surfaces.

11. Never leave appliance unattended while it is operating.

SAVE THESE INSTRUCTIONS

“The maximum rating as marked on the Unit is based on the attachment that draws the greatest load. Other recommended attachments may draw significantly less power:’

TABLE OF CONTENTS

page

Page

Important Safeguards

Mixer/Doughmaker

Salad Maker

G l a z e

Care and Cleaning

5-6 Old-Fashioned White Bread 38 Easy Fudge Frosting

Optional Accessories 109-110

How to Use Blender 8-15

How to Use Salad

7 Italian Stallion 36 Harvey Wallbanoer Cake

.I6 B r e a d s

Introduction to Unit

Motor Base-

How to Use

Mixer/Doughmaker 1 7 - 2 1

Tom and Jerry 36 Sour Cream Coffee Cake

1 Caribbean Whirl 36 Applesauce Cake

C a k e Frosthing

.22 Sourdough Bread 37 Harvey Wallbanger

4 Old-Fashioned C a k e G l a z e

Banana Bread 37 C h o c o l a t e

Maker 23-25

Food Processing

Charts . . . . . . . . . . 26-27

Appetizers

Onion Bread 38 Lemon Cream Cheese

Light Rye Bread 38 I c i n g

Garlic Cheese Bread 38 B u t t e r F r o s t i n g

Raisin Cinnamon Bread 38 V a n i l l a G l a z e

Cranberry-Orange

N u t B r e a d

Refrigerator French

38

Bittersweet Chocolate

F r o s t i n a

Fluffy Frosting . . . . .

Bread . . . . . . . . . . .

39 Candies

English Muffins . . . . . . .

39 Old Fashioned Fudge

Classic Swiss Fondue . . . . . 28 Yummy Tomato Bread . . .

40 Cookies

Guacamole Dip . . . . . . . . . 28 Crusty Honey Whole Wheat

Zesty Salsa . . . . . . . . . . . 29

5 5

55

55

56

5 7

Peanut Butter Cookies

Bread . . . . . . . . . . .

40 Oatmeal Chocolate

Shrimp Dip . . . . . . . . . . . . 29 Italian Bread Sticks . . . . .

Cottage Cheese

5 8

41

Chip Cookies . . . .

5 8

Pumpkin Nut Bread . . . . . . 41 Salted Pecan Cookies . . . . . 58

“Sour Cream” . . . . . . . . 29 Old World Pizza . . . . . . . . . 42 Spritz Cookies . . . . . . . . . . 59

Salami Cheese Ball . . . . . . . 30 Cheese and Sausage

Quick Liver Pate . . . . . . . . . 30

Baby Foods

Basic Recipe -

Meats and Vegetables . . . 31

Italian Snack Wafers . . . . . . 59

Filling . . . . . . . . . . . . . 42 Rum Balls . . . . . . . . . . . . 59

Bran Muffins . . . . . . . . . . . 42 Bittersweet Brownies . . . . . 60

Italian Herb Bread . . . . . . . 43 Meringue Kisses . . . . . . . . 60

Herb Butter . . . . . . . . . . 43 Toffee Bars . . . . . . . . . . . . 60

Canned or Fresh Fruits . . . . 31 Onion Pocket Bread . . . . . . 43 Desserts

Peach Pudding . . . . . . . . . 31 Buttery Cheese Horns . . . . . 44 Chocolate Cheese Torte . . . . 61

Meat Combo Dish . . . . . . . . 31 Onion-Dill Bread . . . . . . . . 44 Pots de Creme . . . . . . . . . . 61

Non-Alcoholic Beverages

Rich Biscuits . . . . . . . . . . . 45 Coconut a la Creme . . . . . . 61

Milk Shakes and Malts . . . . 32 Rye Onion Bread . . . . . . . . 45 Raspberry Macaroon

Peach Cooler . . . . . . . . . . . 32 Egg Bagels . . . . . . . . . . . . 46 Mousse . . . . . . . . . . . . 62

Strawberry Milk Smoothee .. 32 Corn Fritters . . . . . . . . . . . 46 Flan . . . . . . . . . . . . . . . . 62

Tomato Juice Cocktail . . . . . 32 Carrot Bread . . . . . . . . . . . 47 Schaum Torte . . . . . . . . . . 62

Hawaiian Pineapple Crush .. 33 Lemon Glaze . . . . . . . . . 47 Cold Orange Souff le . . . . . . 63

Carrot-Pineapple Cocktail . . . 33 Basic Quick Sweet Dough . . . 47 Lemon Pudding . . . . . . . . . 63

Pink Lassies . . . . . . . . . . . 33 Sticky Pecan Rolls . . . . . . . 48 Chocolate Dessert Fondue .. 63

Strawberry Cooler . . . . . . . 33 Orange-Date Crescents . . . . 48 Baked Alaska . . . . . . . . . . 64

Mexican Chocolate . . . . . . . 33

Alcoholic Beverages

Sugar Icing . . . . . . . . . . 48 Quick Gelatin Mold . . . . . . . 64

Cakes

Chocolate Souffle . . . . . . . . 64

Daiquiri . . . . . . . . . . . . . . 34 Lemon Chiffon Cake . . . . . . 49 Cherry Dream Torte . . . . . . 65

Bacardi . . . . . . . . . . . . . . 34 German Cheese Cake . . . . . 49 Mocha Bavarian . . . . . . . . . 65

Brandy Alexander Frappe . . . 34 Golden Carrot Cake . . . . . . . 50 Glace Fruit . . . . . . . . . . . . 65

Grasshopper . . . . . . . . . 34 Lemon-Orange Sauce . . . 50 Oesserf Sauces

Golden Cadillac . . . . . . . 34 Soft Gingerbread . . . . . . . . 50 Orange Syrup . . . . . . . . . . 66

Pink Squirrel . . . . . . . . . 34 Blender Cheese Cake . . . . . 51 Caramel Sauce . . . . . . . . . 66

Koala Bear . . . . . . . . . . 34 Macaroon Pound Cake . . . . . 51 Easy Fudge Sauce . . . . . . . 66

Cranberry Cooler . . . . . . . . 35 Yellow Cake . . . . . . . . . . . 51 Cherry Sauce . . . . . . . .

66

Orange Blossom . . . . . . . . 35 Jam Cake . . . . . . . . . . . . 52 Easy Vanilla Sauce . . . . . . . 67

Frosty Sour . . . . . . . . . . . 35 Graham Cracker Cake . . . . . 52 Lemon Sauce . . . . . . . . . . 67

Pina Colada . . . . . . . . . . . 35 Chocolate Fudge Cake . . . . . 52 Quick Mocha Chocolate

Pink Lady . . . . . . . . . . . . 36 Election Cake . . . . . . . . . . 53

Sauce . . . . . . . . . . . . . 67

TABLE OF CONTENTS

Strawberry Sauce

Entrees

Mushroom Steaks

Mushroom Sauce

S p a g h e t t i S a u c e

Confetti Rice Casserole

Hot Chicken Salad

C h i c k e n i n R i c e

Sicilian Meat Loaf

C r e a m y O m e l e t

30-Minute Chicken

Pork Chop Seasoned

C o a t i n g

Sausage-Mushroom

S t u f f i n g

Chicken with Parmesan

C r e a m S a u c e

B l e n d e r S o u f f l e

P i z z a O m e l e t

S p a n i s h R i c e

E g o F o o Y o n a

Mile High Cheese Souffle

S o l e E l e g a n t e

Lasagne Florentine

Casserole

L a s a g n e

.

Oriental Pot-Pourri Oriental

Seasoning Sauce

P o r k C h o p

Chili

Easy

Q u i c h e L o r r a i n e

Old-Fashioned Bread and Butter Pickles

C r a n b e r r y R e l i s h

B u t t e r

S a u e r k r a u t

Tomato Juice

Z u c c h i n i P i c k l e s

Tangy Cole Slaw Relish

P e a c h J a m

Low Calorie

Lo-Cal Applesauce

Calorie Watcher’s

O r e s s i n o

Creamy Slimmer

Breakfast in a Glass

Tomato Soup

Green Goddess

S l i m D r e s s i n g

Lite Layered Salad

Dreamy Dressing

Page

6 7

6 8

6 9

6 9

7 0

7 1

7 1

7 2

7 3

7 4

7 4

7 4

7 5

7 5

7 8

7 8

No-Crust Salmon-Zucchini

Q u i c h e

Sesame Zucchini Sticks

Sweet Sour Red Cabbage

Pancakes

P a n c a k e M i x e s

Mini-Choco Pancakes

Orange Cream Filling

P o t a t o P a n c a k e s

Sour Milk Pancakes

A p p l e F i l l i n g

Shredded Potato Pancakes

C h e e s e B l i n t z e s

T o s t a d o P a n c a k e s

Chili Meat Sauce

Basic Crepe Recipes

Parmesan Crepes

Whole Wheat Creoes

Dessert Crepes

Chocolate Crepes

Page

8 4

Cornmeal Crepes

Mushroom Filling f o r C r e p e s

Pie Crust

S t a n d a r d P a s t r y

Chocolate Cookie Crust

Bread Crumb Crust

C r u m b C r u s t

Buttery Nut Crust

No-Roll Pie Crust

Pies

Pumpkin Cheesecake

Cherry Cream Cheese Pie

C u s t a r d P i e

P u m p k i n P i e

Lemon Chiffon Pie

Vanilla Cream Pie

Banana Cream Pie

Coconut Cream Pie

Lemon Meringue Pie

Lime Meringue Pie

D u t c h P i e

Topping 93

93 Choco-Mint

Salads

Cole Slaw Au Vin 94

Country Cole Slaw 94

Blender Cole Slaw 94

Refrigerated Slaw 94

Molded Mixed Vegetable

Salad 95

Molded Carrot Aloha

Salad 95

Page

Strassburg Salad 95

Vegetable Bean Salad 95

Salad of Gold 9

Guacamole Salad

Pineapple Daiquiri Salad

Carrot Raisin Salad

6

Salad Dressings

Sour Cream Cucumbers

Sour Cream Roquefort

D r e s s i n g

Poppy Seed Dressing

M a y o n n a i s e

Celery Seed Dressing

Snappy French Dressing

Thousand Island

D r e s s i n g

L o u i s D r e s s i n g

Creamy Italian Dressing

Russian Salad Dressing

Sandwich Spreads

P e a n u t B u t t e r

Egg Mustard Spread

Sauces

W h i t e S a u c e

98

100

100

101

101

H o l l a n d a i s e

Fresh Horseradish

Bearnaise Sauce

Fresh Applesauce

Horseradish Sauce

T a r t a r S a u c e

Sweet-Sour Basting

S a u c e

101

102

1 0 2

1 0 2

103

103

103

103

Canadian Cheese Soup

Cream of Broccoli Soup

G a z p a c h o

Cream of Tomato Soup

V i c h y s s o i s e

Vegetables

C o r n C u s t a r d

Almond Celery Oriental

Stir Fry Fresh Carrots

Cran-Orange Beets

Sour Cream Zucchini

C a s s e r o l e 107

Au Gratin Potatoes 107

106

106

106

107

Vegetables Polonaise 107

F r e n c h F r i e s 108

D o - A h e a d F r i e s 108

Freeze Your Own Fries 108

Oven-Baked French Fries 108

104

104

104

105

105

105

INTRODUCTION

KITCHEN

Food Preparation Appliance

It’s a whole team in one compact appliance.

IT’S AN “OSTERIZER” BLENDER

Attach Blender Container to motor base and the exclusive “Controlled Power” feature lets you process food to the exact consistency you want. Controlled cycle blending adds extra versatility for superb creations.

IT’S A

Snap on mixer arm and attach beaters or dough hooks. The Electronic mixer easily handles all mixing jobs from the lightest meringues to the heaviest bread dough.

IT’S A SLICER/SHREDDER/

FRENCH FRY/SALAD MAKER

Attach Salad Maker to motor base and find the easiest way to slice and shred, even make French Fries! (NOTE: This unit not included with all models. Available as accessory for models without. See page 110 for other accessories available.)

THIS UNIT IS DESIGNED

FOR HOUSEHOLD USE ONLY

4

MOTOR BASE PARTS

Everything you process begins with the motor base. The multi-speed motor base will maintain a desired speed, automatically compensating for the changing load of the various accessories. The drive shaft is permitted to move slightly from side to side to provide a “free floating” feature to reduce noise and wear.

The motor is powerful, but it can be overloaded. To avoid this possibility, closely follow the instructions and use the quantities specified in the recipes in this book.

The motor base consists of three parts:

(A) CONTAINER HOLDER-For attaching the blender, arm, salad maker, and optional accessories to the motor base.

TURNTABLE BASE-For positioning the mixing bowls.

( C ) SPEED CONTROL PANEL-For controlling the motor base. It consists of the following parts:

1. CONTROL DIAL-Located in the upper hand corner of the panel. Turn the knob to the right to increase speed and to the left to decrease speed.

OFF BUTTON-For turning the unit “OFF.”

3. ON BUTTON - For continuous motor operation.

4. PULSE BUTTON-activates the motor when held in-used for controlled cycle blending.

Use this only for blender operation. Also can be used to stop the motor momentarily by pressing and releasing the button.

NOTE: Speed Selection

For Blender Operation- refer to the Blending Guide which is located on the Control

Panel. Match the numbers to the words and dial the correct speed. Remember, the words are not descriptive of the blending action but only a reference for the speed used in the Oster recipes.

For Mixer Operation- refer to the Mixing Guide which is located on the Handle of the

The words in the Mixing Guide describe the mixing task you wish to perform.

ORDER OF OPERATION

1. SELECT SPEED-Turn Control Dial to the desired speed.

2. PULSE OR ON -Press either “PULSE” or “ON” buttons to begin processing. This will cause the unit’s motor to run. The speed can be changed while the motor is running by turning the Control Dial. The PULSE button may be pushed and released to stop the motor momentarily.

3. TURN THE UNIT OFF- Push the “OFF” button when processing is complete. This will shut the unit off.

CLEANING

UNPLUG BEFORE CLEANING.

NEVER immerse Motor Base in water. Clean outside with a damp cloth.

MAINTENANCE

The Motor Base and other moving parts are permanently lubricated and never need oiling. Any service required should be performed by an authorized Oster service facility.

BLENDER IMPORTANT SAFEGUARDS

When using electrical appliances, the safety precautions the General

Important Safeguards section and the following safety precautions should always be followed.

1. Read all instructions.

2 . Avoid contacting moving parts. Keep hands and utensils out of container while blending to reduce the risk of severe injury to persons and/or damage to the blender. If scraping, folding, etc. is necessary, turn the blender “OFF” and use a rubber spatula only.

3. The use of attachments, including canning or ordinary jars, agitators or processing assemblies, or sealing rings not recommended by the manufacturer, can result in malfunction and cause injury to the user and/or damage to the blender.

4. Blades are sharp. Handle carefully.

5. To reduce the risk of injury to persons, never place cutting blades on base without jar properly attached.

6. Screw on container bottom firmly. Injury can result if moving blades accidentally become exposed. If the container should turn when the motor is switched “ON,” switch “OFF” immediately and tighten container in threaded container bottom. Always hold container while processing.

7. Always operate blender with cover in place.

8. When blending hot liquids, remove the feeder cap from the two-piece cover. Always begin processing hot liquids at the lowest speed setting to prevent spillage from the center opening and possibly causing burns.

9. Do not blend hot liquids in “Mini-Blend” containers.

1 0 . Do not place blender jar or “Mini-Blend” containers in a conventional or microwave oven.

SAVE THESE INSTRUCTIONS

C O V E R

The Cover for your blender consists of two parts, the plastic Feeder Cap (1) and the vinyl Cover (2). The Cover is self-sealing, made of vinyl, and is resistant to absorption of odors and stains. The Feeder Cap is removable for use as a measuring cap and provides an opening for addition of other ingredients.

CONTAINER

The (1.25liter) Container (3) for the blender is graduated for easy measurement and is molded of heat-and cold-resistant material. The convenient handle and pouring lip permit easy removal of liquid mixtures, while thicker mixtures are more easily removed through the bottom opening.

PROCESSING ASSEMBLY

The Processing Assembly consists of three parts: (4) a

Sealing Ring used as a cushion between the Container and the Agitator; (5) an Agitator of high-grade stainless steel; (6) a threaded Container Bottom.

0

5 F

MOTOR BASE

The Stops (7) on Base Ring and Lug (8) on Container are used in the proper assembly of unit. (See Assembling

Your Blender, page 9.)

ASSEMBLING YOUR BLENDER

CAUTION: Follow these important steps to assemble, tighten, and mount blender

Container quickly and correctly. INJURY MAY RESULT IF MOVING BLADES ARE

ACCIDENTALLY EXPOSED.

ASSEMBLY OF CONTAINER

1. Turn container upside down so the small opening is at the top.

2. Place sealing ring on container opening.

3. Turn agitator blades upside down and place in mouth of container.

4. Thread container bottom to tainer. Engage threads properly.

Screw on firmly.

TIGHTENING THE CONTAINER

1.

To tighten container bottom, put assembled container securely into motor base ring with handle and lug in front of the right stop.

2. Using container handle, turn container to the left as far as possible. This insures that the container bottom is tightened properly. Remove container from motor base and mount.

Do not attempt to place the container on or remove it from the motor base while the motor is running.

MOUNTING THE CONTAINER

1. To operate blender, place assembled container in motor base ring with container lug against flat side of right motor base stop. If container lug does not rest against flat side of right stop, remove container assembly and place against flat side of left stop. Seat container firmly and operate.

2. To remove container, lift straight up. (If it is not easily removed, rock gently and lift up. Do not twist.) If container bottom cannot be loosened by hand, place assembled container into the motor base ring with handle in front of left side stop. Using container handle, turn container to the right until container bottom loosens.

, BLENDER OPERATING INSTRUCTIONS

I O - S P E E D C O N T R O L S CONTROLS

USING “PULSE” BUTTON

The blender has 2 distinct methods of operation: CONTINUOUS run for blending, liquefying and fine chopping, and CONTROLLED CYCLE BLENDING for coarse chopping pieces of food, such as chopped vegetables, nuts or cheeses. Controlled cycle blending consists of turning the motor “on” and “off” intermittently, using the

“PULSE” button. During the “on” portion of the cycle, food is chopped and tossed away from the blades. During the “off” portion of the cycle, the food is distributed around the blades to make processing more uniform. IN ALL THE RECIPES. GIVEN

IN THIS BOOK, THE CONTROLLED CYCLE BLENDING FEATURE IS REFERRED TO

AS A CYCLE. A cycle consists of operating the blender for about 2 seconds and then allowing the blades to coast to a stop.

NOTE: Use the Blending Guide for speed selection. The words refer to the speed selection used in the Oster recipes. The words are not descriptive of the blending action.

TO PROCESS FOODS

1. Assemble container (see page 9, Assembly of Container).

2. Put ingredients into blender container, cover firmly, and place container into ring on motor base (see page 9, Mounting the Container).

3. Select method of operation.

CONTROLLED CYCLE OPERATION

a. Dial speed as given in recipe. Rest hand on container.

b. Push “PULSE” button and hold in for 2 seconds. Release button and allow blades to come to a stop. Repeat as required by recipe.

c. When processing is completed, push “OFF” button.

CONTINUOUS OPERATION

a. Dial speed as given. Rest hand on container.

b. Push “ON” button to start processing.

c. If necessary to use rubber spatula, push “OFF” button. Repeat order of operation to continue processing.

d. When processing is complete, push “OFF” button.

CAUTION: NEVER LEAVE BLENDER WHILE IT IS PROCESSING. If container should turn while motor is on, push “OFF” button immediately and tighten jar in container bottom. (See page 9, Tightening and Mounting the Container on motor base.)

CLEANING

Blender container parts are corrosion-resistant, sanitary and easily cleaned. Before first use and after every use, separate processing assembly and clean

thoroughly

in warm, soapy water. Rinse and dry well. DO NOT WASH ANY PARTS IN

AN AUTO-

MATIC DISHWASHER. Reassemble container after cleaning so it will be ready for future use. Never store foods in your blender container.

MAINTENANCE

Periodically check all parts before reassembly.

Processing Blades-carefully turn blades in a counterclockwise direction. Blades should turn freely. Be careful of opposite edges of blades.

The edges are sharp. If the processing blades are stuck or difficult to turn, DO NOT USE BLENDER.

Glass Container-if the container is chipped or cracked, DO NOT USE

BLENDER. Further use could result in the blender container breaking during use.

USE OF DAMAGED OR NON-RECOMMENDED PARTS COULD RESULT IN A

SEVERE PERSONAL INJURY AND/OR DAMAGE TO THE BLENDER.

The processing blades are permanently lubricated and never need oiling. ANY SERVICE REQUIRED SHOULD BE PERFORMED BY AN

AUTHORIZED OSTER SERVICE FACILITY

“MINI-BLEND” CONTAINERS

“MINI-BLEND” Containers, (250mL) and are available as accessories and are not normally included with your unit. For proper assembly and tightening instructions, see page 9. The Containers allow for processing and storing foods in the same container. DO NOT USE OTHER TYPES OF JARS FOR

PROCESSING FOODS. Ordinary jars may break or unscrew during processing.

DO NOT WASH ANY PARTS, INCLUDING CONTAINER, IN AN AUTOMATIC DISH-

WASHER. DO NOT fill container above MAXIMUM FILL LINE to allow for expansion of foods while processing. ALWAYS HOLD CONTAINER WITH ONE HAND WHILE

PROCESSING. Do not use in conventional or microwave oven.

HOW TO

BLENDER-CHOP WATER METHOD)

(Chopping 2-4 cups (500m -lL) fruits and vegetables)

Cut vegetables into pieces about 1 inch in size and place recommended quantity in blender container. COVER vegetables with cold water. Cover container and process for number of cycles indicated:

Apples

Cabbage, red

Cabbage, white

Carrots

Green Pepper

Onion

Potatoes

2

3

3 cups (750mL)

3

3 cups (750mL) cups (750mL) cups cups (750

3

3 cups cups (750mL)

SPEED

GRIND

LIQUEFY

CHOP

CYCLES FINISHED

2

1

1

2

2 cups grated

1% cups (375mL)

1% cups (375mL)

2 cups (500mL)

cups (375mL)

cups (325mL) cups (500mL) GRIND

When processing is finished, immediately pour through a strainer or colander and drain well.

The speeds and number of cycles listed above produce a medium-size chop. If a finer size is desired, process one additional cycle.

BLENDER-CHOP (DRY METHOD)

(Chopping 1 cup (250mL) or less)

Cut foods into pieces about l-inch in size and place recommended quantity in blender container or in “Mini-Blend” container cup or only). Process for number of cycles indicated: DO NOT use “Mini-Blend” container to process cheese.

Carrots

Celery

Green Pepper

1 cup (250mL)

1 cup (250mL)

1 cup (250mL)

1 cup

Onion

Cheese, Cheddar

1 cup (250mL)

Cheese, Swiss

Eggs, hard-cooked 2

cup (125mL)

1 cup (250

STIR

CHOP

CHOP

PUREE

GRIND

GRIND

STIR

2

2-3

2

3

cup (200mL)

1 cup (250mL)

cup (2WmL)

cup

cup (2WmL)

cup (125mL)

1 cup

cup (2WmL)

cup (125 in “Mini-Blend” container or 1 cup (250mL) in large Nuts container

Peanuts

Almonds

Pecans

Walnuts

WHIP

M I X

WHIP

WHIP

3

4

2

.

Bread Tear one slice of fresh, plain or buttered, bread into 8 pieces and put into blender container. Cover and process for number of cycles indicated:

Bread

Coarse

Regular

Fine

1 slice

1 slice

1 slice LIQUEFY

Continuous

cup (125mL)

cup (125mL)

CUP

(125mL)

Crackers, Cookies Break crackers and cookies into blender container. Cover and process for number of cycles indicated:

Zwieback

Graham Crackers

Soda Crackers 1 6

Chocolate Wafers 10

Small Coconut

Cookies

Vanilla Wafers

8

GRIND

GRIND

GRIND

GRIND

GRIND

GRATE

3

3

2

3

cup (125mL)

cup (125mL)

cup (125mL)

cup (125mL)

cup (125mL)

cup (125mL)

If finer size is desired, process one additional cycle.

12

HOW TO

BLENDER-GRIND

R i c e

Wheat

Peppercorns

spices

Coffee Beans

Put cup (125mL) in “Mini-Blend” container or 1 cup (250mL) in the blender container. Cover and process at GRIND until desired grind is obtained. Longer processing will give a finer grind.

NOTE:

Whole ginger root and nutmeg are extremely hard spices, and it is recommended that only two or three 1 -inch pieces of ginger or 3 nutmegs be processed at one time. Break nutmeg with a nut cracker before processing. Process only in glass blender container at LIQUEFY.

Coffee beans are quickly and evenly ground. Put cup (125 at a time into

“Mini-Blend” container and process at:

GRIND

10 cycles for percolator

GRIND 15 cycles for drip

BLENDER-GRATE

Hard (Refrigerator Cold)

Cover and turn blender to BLEND. With motor on, remove feeder cap and drop no more than cup (250mL) of l-inch cheese cubes into container. Push “OFF” button. Remove cheese through bottom of blender container. Repeat if necessary.

RECONSTITUTE

Frozen Concentrated Juices and Soups Always put water (liquid) into the blender container first. Put frozen concentrate in the liquid. Cover container and hold jar while processing at STIR only until well mixed.

Dry Milk Put water and dry milk solids into the blender container. Cover and process at STIR only until well mixed.

LIQUEFY

Fruits, Vegetables and Other Solid Foods with Addition of a Liquid The blender is not a juice extractor, but it will break down the fibrous parts of vegetable and fruit pieces so that all the flavor is released into a liquid. This liquid may be water or any prepared fruit or vegetable juice. Use the following table only as a guide you may want a thicker or thinner juice.

AMOUNT OF FRUIT OR VEGETABLE AMOUNT OF

1 medium a cut In e

cored,

1 cup (250mL)

3 smell carrots, cut In

1 cup (25OmL)

YIELD

About

Abut

cups (375

cups (375mL)

1 cup About cups

Place ingredients in blender container. Cover and process at LIQUEFY until pieces of food are no longer visible. Remove feeder cap and add 3 or 4 ice cubes, one at a time, to thoroughly chill liquid. Continue processing until cubes are dissolved. (If desired, this juice may be strained through a fine sieve to remove the small fibrous particles.)

Due to variations in size, consistency and age of food items, it may be essary to increase or decrease the number of cycles indicated in this chart and in the recipes throughout the book to achieve desired results.

BLENDING TIPS

z

To blend ingredients of a heavy consistency, such as cheese dips and sandwich spreads, it is necessary to use a rubber spatula to keep the mixture around the blades. To use spatula, turn motor off, unplug unit and remove the cover; move the spatula down along sides of the container and push the ingredients from the sides of the container to the center. Cover and start motor. Repeat procedure as necessary.

z

To correct curdled mayonnaise, empty contents from container, blend another egg and cup (50mL) of the liquefied or curdled mayonnaise until mixed. Remove feeder cap and pour remaining mayonnaise instead of oil into center of container.

Use rubber spatula to blend oil in mixture.

z

To smooth gravy or white sauce which may be lumpy, pour into a measuring cup and then put about cup (125mL) into blender container. Cover and process at

WHIP Remove feeder cap and, with motor running, gradually add remaining gravy or sauce. Continue to process until smooth.

z

To chop giblets for gravy, cook the giblets in water or broth, then cool to room temperature. Cut giblets into 1” pieces, put in blender container, and cover with cooled cooking liquid. Cover container and process 2 cycles at GRIND.

(If giblets are not chopped finely enough, process for one or two additional cycles.) z

To make butter using sweet or sour heavy cream, pour into blender container, cover and process at WHIP until butter forms, Pour into strainer to drain off liquid, then put butter into small bowl and press with a spatula to remove as much liquid as possible.

Add salt while kneading butter. Try adding 1 tablespoon dried herbs (parsley, tarragon, savory or a garlic clove) per cup of cream for delightful herb butter.

z

To grate lemon or orange peel, freeze thin strips of orange and lemon peel, then process cup (125mL) at a time in “Mini-Blend” container at BLEND.

z

To grate cheese-For best results when grating Cheddar or Swiss cheese, be sure it is refrigerator-cold. When blending cheese for dips and spreads, remove from refrigerator about 30 minutes before use.

z

To grind poppy seed for filling, place cup poppy seeds in “Mini-Blend” container and process at GRIND until seeds are crushed and moist. Stop blender once or twice to scrape down seeds from top of container.

z

To grate fresh coconut, set speed at remove feeder cap, start motor and drop coconut pieces into revolving blades. After grating 1% cups (375mL) coconut, empty container and repeat until all coconut is grated.

z

To save Cheddar or Processed cheese which has become hard and dry after long storage in refrigerator, cut into pieces and grate in blender container. Process at

BLEND until finely grated, then use for casserole toppings, in sauces, etc.

DO NOT use “Mini-Blend” containers when processing hard cheese.

z

To chop candied or dried fruit and dates, put into blender container, cover with cold water. Cover and process 2-3 cycles at LIQUEFY or until desired consistency is reached. Drain off water through colander. Dry fruit on paper toweling. (If your recipe has enough liquid to cover fruit in blender container, use that liquid instead of water. Do not drain.) Dried or candied fruit and dates can also be chopped in the following manner. Put cup (125mL) of fruit and cup flour in blender container. Cover and process 2-3 cycles at LIQUEFY until desired consistency is reached.

ALWAYS: Operate your unit on a hard, flat surface such as a counter top or table.

Operate unit on a tablecloth, plastic, paper or other materials which might diminish or stop air-flow to the motor.

.

OPERATING DO’S AND

15

D O :

1. Use only the line voltage and frequency as specified on bottom of Motor Base.

2. Always operate your unit on a clean, dry surface to prevent air from carrying foreign material or water into the motor.

3. PUT PORTIONS OF RECIPES INTO THE CONTAINER FIRST unless the instructions in recipes specify otherwise.

4. Cut all firm fruits and vegetables, cooked meats, fish and seafoods into pieces no larger than to inch (1.8 to no larger than 1 inch

Cut all kinds of cheeses into pieces

Use rubber spatula to push ingredients to be chopped into liquid portion of recipe ONLY when motor is OFF

6. Place cover firmly on the container before starting, and rest hand on the container cover when starting and running motor.

7. Remove heavy dips and spreads, nut butters, mayonnaise and products of similar consistency by removing the processing assembly and pushing the mixture out through the bottom opening into serving dishes or storage container.

6. Pour mixtures of liquid or semi-liquid consistency, such as pancake batters, from the container.

9. When processing hot ingredients, remove the feeder cap to allow steam to escape and prevent ingredients from erupting.

10. Increase speed if the motor seems to labor when processing to prevent overloading of the motor.

11. Use a “Mini-Blend” container or blender container to process citrus rind, coffee beans or cereal grains. USE ONLY GLASS BLENDER

CONTAINER to process whole spices and hard cheeses.

DON’T:

1. DON’T process mixtures too long. Remember, the blender performs its tasks in seconds, not minutes. It is better to stop and check the consistency after a few seconds than to overblend and have a mushy or too finely ground product.

2. DON’T overload the motor with extra-heavy or extra-large loads. If the motor stalls turn off immediately, unplug cord from outlet, and remove a portion of the load before beginning again.

3. DON’T put ice cubes into the container without at least one cup (250mL) of liquid. Ice cubes will not process properly without liquid.

4. DON’T attempt to remove the container from the motor base or replace it until the motor has coasted to a complete stop. Blender parts can be damaged.

5. DON’T remove the container cover while processing, as food spillage can occur. Use the Feeder Cap opening to add ingredients.

6. DON’T place or store agitator blades or assembly on the blender base without first correctly assembling to the container. Severe injury can result if the blender is accidentally turned on.

7. DON’T use any utensils, including spatulas, in the container while the motor is running. They can catch in the moving blades, break the container and cause severe injury.

6. DON’T use ANY jar not recommended by manufacturer for processing foods.

Jars other than manufacturer jars can break or loosen during processing and cause severe injury.

9. DON’T use “Mini-Blend” containers for processing whole spices or hard cheeses, as they can break the container and cause severe injury.

IMPORTANT SAFEGUARDS

When using electrical appliances, the safety precautions in the General

Important Safeguards section and the following safety precautions should always be followed.

1. Read all instructions.

2. Avoid contacting moving parts. Keep hands, hair, clothing, as well as spatulas and other utensils away from beaters and dough hooks during operation to reduce the risk of injury to persons and/or damage to the mixer.

3. Remove beaters or dough hooks from mixer before washing.

4. Never place fingers between the mixer arm and motor base when it is in the raised position. If mixer should drop, injury could result.

5. It is extremely important to insert beaters or dough hooks in the correct position. Incorrectly inserted beaters or dough hooks may cause beater damage or bowl breakage. See “Assembly” instructions page 18.

6. DO NOT attempt to prepare recipes containing more than 7 cups of flour. Larger amounts will overload motor and may cause motor failure.

SAVE THESE INSTRUCTIONS

USE AND CARE CAUTIONS FOR GLASS BOWLS:

Failure to follow these instructions can cause breakage.

DO NOT USE ON TOP OF STOVE.

DO NOT use in a toaster oven.

DO NOT add liquid to a hot bowl.

DO NOT handle hot bowl with a wet cloth or place on a wet or cold surface.

DO NOT use chipped or cracked bowls.

DO NOT use scouring pads or any object that will scratch the bowls.

DO NOT use in oven, under broiler or in a microwave oven.

PARTS

ARM: The Arm has been designed to function as a mixer as well as a doughmaker. The Arm locks securely to Motor Base for mixing and doughmaking operation.

turntable

TURNTABLE: The Turntable has been designed to provide smooth, free rotation of the bowl in the preparation of heavy mixtures.

BOWLS: The (4L) and 1 %-quart mixing bowls are designed for use with the

The ridge on the bottom of the bowl fits into the corresponding groove on the turntable. Your model Kitchen

Center appliance may come with either glass or stainless steel bowls, depending on which style was purchased.

bowls

!-groove l-groove round square P-groove l-groove beater beater hook h o o k

BEATERS AND HOOKS: The Collars, located on the shaft of the Beaters and Hooks, have identifying grooves for proper assembly. Note that the two Dough

Hooks and Beaters have either 1 or

2 grooves and fit into the matching sockets in the underside of the

Mixer Arm. NOTE: The round

Beater has a nylon button on the tip, and the square Beater does not.

TRIGGER

hinge lock that secures Mixer/

Doughmaker Arm into position on Motor Base.

RELEASE LATCH

allows Arm to be raised or lowered. Cams will drop into position automatically to support Arm in raised position.

pivot p i n

PIVOT PINS located on each side of Motor Base ring. Trigger and Release Latch snap onto Pivot Pins so that Arm locks securely in place.

EJECTOR

small lever located on top of Mixer/

Doughmaker Arm. Move Ejector Lever to side to eject

Beaters or Dough Hooks.

ejector

ASSEMBLY

1. Position TURNTABLE into correct socket on Motor

Base. The 2 inner sockets are for use with the small

Bowl. The socket toward the back of Motor Base is used for small Bowl and Beaters. The socket to the front on the Motor Base is for use with the Dough

Hooks. SEE DIAGRAMS ON MOTOR BASE. The outer socket is designed for use with the large Bowl, using either the Beaters or the Dough Hooks. SEE

DIAGRAMS ON MOTOR BASE.

2. On underside of Mixer Arm, locate four (4) sockets and identifying label as shown.

To Insert Beaters:

Locate sockets identified by the symbol

Put the Beater with one groove in the socket identified with one groove and snap into locked position. Put the

Beater with two grooves in the socket identified by two grooves and snap into locked position.

To Insert Dough Hooks: Same manner as

Beaters except on side identified by the symbol

ALWAYS RECHECK THE PROPER ASSEMBLY OF

DOUGH HOOKS BEFORE KNEADING BREAD. IF

THE DOUGH HOOKS ARE NOT PROPERLY PLACED

IN THE CORRECT SOCKETS, THE DOUGH WILL

CLIMB THE DOUGH HOOKS.

NOTE: Do not insert Dough Hooks or Beaters into

Mixer Arm at the same time.

3. Mount Arm Base by pressing Trigger and Release Latch and lowering onto pivot pins. Release Trigger and Latch. Arm should be securely fastened. Trigger will snap out.

4. Press Release Latch on the underside of Mixer/

Doughmaker Arm, then raise Arm. Releasing pressure on Latch will permit cams to automatically drop into position and lock to support Arm in raised position. CAUTION: Never place fingers between Arm and Motor Base. If Arm should drop, injury could result.

HOW TO OPERATE

1. Assemble mixer/doughmaker and mount on motor base (Fig. 1).

2. Always recheck the proper assembly of dough hooks before kneading bread. If the dough hooks are not

properly placed in the correct sockets, the dough will climb the dough hooks.

3. Add ingredients to bowl as instructed by recipe.

4. Press release latch and lower arm and beaters or dough hooks gently into mixing bowl (Fig. 2).

5. Select proper speed by referring to MIXING GUIDE on top of mixer/doughmaker arm. Turn Control Dial to reach desired speed. Numbers on control panel correspond with mixing speeds in MIXING GUIDE.

Due to varying consistencies of batters and doughs, it may be necessary to adjust speed.

6. Push “ON” button and process ingredients for time specified in each recipe. In normal use, unit should never stall. If motor stalls, turn unit “OFF” and check recipe.

7. While mixing or kneading, use rubber spatula to move dry ingredients from sides and bottom of bowl into mixture. Guide bowl gently, if necessary.

6. Push “OFF” button if the motor needs to be stopped for adding ingredients or scraping bowl. To start motor again, push “ON” button.

9. When mixing or doughmaking is completed, push

“OFF” button.

10. Press release latch (Fig. 2) and lift arm to upright position. Release pressure on release latch. To release beaters or hooks, move ejector lever to side (Fig. 3).

Fig. 3

CLEANING

DO NOT IMMERSE ARM OR TURNTABLE IN WATER. Beaters, dough hooks and bowls are dishwasher safe. Dry beaters and dough hooks immediately after clean ing. Do not tap beaters or dough hooks on side of bowl to remove dough.

Wipe mixer/doughmaker arm and turntable with a soft, damp cloth to clean.

MAINTENANCE

The mixer/doughmaker arm and turntable are permanently lubricated and neve need oiling. Damaged beaters, dough hooks and broken bowls should be replaced with genuine replacement parts. Other replacements may cause bowl breakage during use. (Stainless steel bowls are not breakable, but if replacement bowls are necessary, use only genuine replacement parts.)

ANY SERVICE REQUIRED SHOULD BE PERFORMED BY AN AUTHORIZED

OSTER SERVICE FACILITY.

‘BREAD MAKING TIPS”

BREADMAKING

The method of breadmaking used in this booklet is a new and fast method. You avoid the traditional time and energy-consuming aspect of breadmaking because the machine does the work. This method requires a temperature for the liquid ingredients added to the flour which speeds rising times considerably. The Doughmaker develops the bread structure fast, giving better support to your bread.

BREAD IS NUTRITIOUS

Bread and cereals are one of the four basic food groups required daily to maintain a properly balanced diet. Four or more servings daily of whole grain, enriched breads or cereals are recommended for children and adults alike. And, what better way to meet these requirements than with homemade bread, fresh from the oven.

INGREDIENTS

Yeast

-Yeast is the leavening ingredient that makes breads rise. Yeast is a living organism that grows and survives on sugar, moisture and warmth. The gas that is produced as the yeast grows makes bread light, flavorful and delicious to smell.

There are two forms in which yeast is sold:

1.

Active dry yeast comes in foil packages ounce (7g) each. It stays fresh when stored in a cool, dry place until it reaches its expiration date. When used in the

Doughmaker method, active dry yeast requires a enabling doughs to rise quicker.

liquid,

2. Compressed yeast is available in l-ounce and

cakes. It must be refrigerated and used before expiration date. It can be frozen for several months. Defrost at room temperature when ready to use.

Compressed yeast and active dry yeast can be used interchangeably; one package active dry yeast equals one O.&ounce cake.

Flour

Gluten is the protein in the flour which gives structure to your bread.

When dough is stirred and kneaded, the gluten is developed. The more kneading, the better the structure or texture. Gluten content varies with the type of flour.

All-purpose or wheat flour has a high gluten content. Whole wheat and rye flours have less gluten and must be used in combination with all-purpose or wheat flour.

Rice and soy flour have no gluten. They must be used with other flours.

Liquid

Milk, water and potato water are common liquids used in breadmaking.

Milk produces a soft crust; water makes bread crust crunchy. All liquids must be warmed to activate the yeast. A temperature of is used when dissolving compressed yeast before adding to flour mixture; temperature is used for the quick-rise method (dry yeast added to dry ingredients) which is used throughout this book.

Sugar

Yeast needs sugar to grow and produce gas to make the dough rise.

Sugar also browns the crust and adds flavor. Molasses, brown sugar and honey can also be used in place of conventional granulated sugar.

Salt

Salt adds flavor and controls rising time in bread.

Fat

Margarine, butter, salad oils or lard adds flavor, makes the dough elastic and the finished product tender.

BREAD MAKING HINTS

THE PERFECT LOAF

Rising

An even temperature of proper development of the There are a few individual recipes for exact procedure.

is needed for

consult

Shaping

For shaping into 9” x 5” x 3” (23 x 13 x 8cm) loaves, follow these directions:

1. Divide dough as stated in recipe. Roll each section into a 14” x 7”

(35 x rectangle on a lightly floured board. A rolling pin works

Fig,

well and forces out any air bubbles. (Fig. 1)

2. Beginning with the smaller side, roll up jelly-roll style, sealing well with pressure from the heel of the hand. (Fig. 2)

3. Pinch edges and ends to seal. (Fig. 3)

4. Place seam-side down in a well-greased 9” x 5” x 3” (23

X X

8cm) loaf pan.

Test for “double in size”

Press the tips of two fingers lightly inch into the dough. If the impressions remain, it has doubled. (Fig. 4)

\

Fig. 4

BAKING PAN MATERIALS

Use dull metal pans when possible. Shiny pans require longer baking time. When using glass baking pans, reduce temperature called for in recipe 25°F (15%).

Baking

Always preheat oven to desired temperature. Make sure there is a minimum of two inches (5cm) for heat circulation between pans and between pans and oven sides.

SECRETS TO SUCCESSFUL DOUGHMAKING

Select Highest Speed

indicated on Mixing Guide.

When doughmaking, ALWAYS dial to highest speed as

Use

Bowl Use (4L) Mixer Bowl when preparing yeast doughs. Also, use your Doughmaker for mixing meat loaves, quick breads such as muffins, corn bread, using either your 1 S-quart depending on quantity.

or (4L) mixer bowl,

Test for Doneness

Bread is done if the loaf sounds hollow when tapped lightly, is golden brown and well rounded. Remove from pan and immediately cool on wire rack.

High Altitudes

High altitudes make breads rise faster and higher. In altitudes of

5,000 feet (1,520 meters) or above, use 1 package active dry yeast when two are called for. In recipes calling for 1 package, test for double in size in second rising and bake even though it may not be quite doubled.

Use Tested Recipes or Family Favorites

The yeast bread recipes in this book have been especially developed for use with this unit. Adapt your own favorite recipes by following our method and making sure total flour capacity does not exceed cups

As a general rule, to prepare a P-loaf recipe a total of 7 minutes is necessary to mix and thoroughly knead dough to a smooth and satiny consistency.

IMPORTANT SAFEGUARDS

When using electrical appliances, the safety precautions in the General

Important Safeguards section and the following safety precautions should always be followed.

1. Read all instructions.

2. Never feed food by hand. Always use food pusher.

3. Avoid contacting moving parts. Keep fingers and utensils out of food discharge area. If food becomes clogged, turn salad maker “OFF” and unplug from outlet before clearing obstructions.

4. Blades are sharp. Handle carefully.

SAVE THESE INSTRUCTIONS

NOTE: Salad Maker Not Included With All Models.

ASSEMBLING YOUR SALAD MAKER

After unpacking, disassemble unit before using first time. Refer to “How to Disassemble” for directions.

Wash all parts except adaptor and motor base in warm, soapy water. Rinse and dry immediately. DO

NOT PUT ANY PARTS IN AUTOMATIC

WASHER. DO NOT IMMERSE ADAPTOR OR

MOTOR BASE IN WATER.

ASSEMBLY

1. Position adaptor base on motor base by lining up

“slots” on adaptor base with pivot pins on motor base. Seat firmly.

2. Place bowl on adaptor and turn counterclockwise until slots on bowl interlock with notches on adaptor base.

3. Place slinger into bowl, positioning center hole over driver.

4. Place desired cutting disc into position on driver.

5. Place cover on bowl, lining up notches. Push down and turn counterclockwise until cover interlocks on bowl. Cover and food discharge chute will meet.

6. Select proper pusher.

7. Unit is now assembled for proper operation.

,

small

medium pusher large pusher

OPERATING THE SALAD MAKER

NOTE: This unit is designed with a safety interlock. Refer to “Maintenance

Instructions” for proper operation of safety interlock.

1. Place large mixing bowl under food discharge chute.

2. Turn Control Dial to recommended speed as indicated on Food Processing Chart.

3. Place food into hopper.

4. Push “ON” button to start processing operation. Many foods will self-feed and need only to be guided by pusher. DO NOT use excessive pressure on food pusher. DO NOT put hands in food hopper or discharge chute at any time. If unit at any time seems to labor, push “OFF” button and clear of any obstructions.

5. To momentarily stop the salad maker, press “OFF” button. To start motor again, press “ON” button.

6. When processing is complete, push “OFF” button.

HOW TO DISASSEMBLE

1. Remove pusher. Turn cover clockwise, lift and remove.

2. Lift cutting disc from driver.

3. Lift slinger and remove.

4. Turn bowl clockwise to unlock from adaptor base. Lift and remove.

5. Lift adaptor base from motor base.

CLEANING

DO NOT IMMERSE ADAPTOR IN WATER. Wash all other parts in warm, soapy water. Rinse and dry parts immediately. DO NOT PUT INTO AUTOMATIC DISH-

WASHER

REMOVE STAINS caused by processing large amounts of carrots or similar vegetables with baking soda or a liquid, mild abrasive cleaner. Rinse stained parts in water and sprinkle with baking soda; rub with a soft, damp cloth. Rinse.

MAINTENANCE

This unit is designed with a safety interlock. The interlock requires that the cover be in place before the cutting disc will rotate. (The interlock does not control operation of the motor.) To insure that the interlock is operating correctly, place only the adaptor on the motor base. Operate the motor base. The driver should not turn.

If it does turn, DO NOT USE. Return the unit to an authorized Oster service facility for repair. DO NOT USE THE INTERLOCK FEATURE AS A SUBSTITUTE for turning unit “OFF’ and unplugging the unit before disassembly and cleaning.

ANY OTHER SERVICING REQUIRED SHOULD BE PERFORMED BY AN AU-

THORIZED OSTER SERVICE FACILITY.

PUSHER SELECTION

Use LARGE PUSHER when processing a full hopper of food. ALWAYS REMOVE SMALL AND MEDIUM

PUSHERS WHEN USING LARGE PUSHER.

Use small and medium pushers together to process single quantities of food, such as a carrot, stalk of celery or a small cucumber. One of the pushers will act as a spacer to keep the single piece of food verti- cai within the remaining hopper space. ALWAYS

PLACE THE SPACER PUSHER ON THE SIDE OF

THE HOPPER WITH THE RIBBED TOP EDGE.

Always place the food toward the clear side of the hopper. Use the remaining pusher to feed the food into the cutting disc.

medium pusher large pusher

SALAD MAKING HINTS

SHREDDER DISC

Bread crumbs for toppings, meat loaves, etc., cracker crumbs for pie crusts, shredded hard cheeses for pizza,

Italian dishes, etc., chopped nuts for dessert topping, nut breads, cakes and cookies, hard-cooked egg garnishes and spreads, potatoes for hash browns and pancakes, vegetables for salads, cakes and breads. Model 937-84

SLICING DISC

Bread and butter pickles, vegetables for soup, stews and casseroles, fruits for pies and cobblers, fruit and vegetables for freezing and canning, vegetables for dips and dunks.

Model 937-81

FRENCH FRY DISC

Raw potatoes for fries, fresh zucchini for salads and stir-fry, celery and onion for a diced texture for use in casseroles, salads and poultry stuffings, cooked beets, fresh or canned, for use in salads, hot or cold vegetable dishes. Model 937-85 shredder

fry

TIPS

1. To insure even, uniform slices, CUT LONG, NARROW vegetables in uniform lengths, approximately the length of the food pusher, for easy packing and slicing.

2. When using large pusher, PACK FOOD HOPPER firmly when slicing any long, narrow foods such as celery, carrots, small zucchini or small cucumbers.

3. SHRED ONLY refrigerator-cold Mozzarella or Swiss cheeses for best results.

4. PROCESS ONLY firm fruits and vegetables for best results.

5. Large pusher is also a measuring cup.

6. DO NOT PROCESS: Dates and Dried Fruits, Processed Cheese, Meats-raw or cooked, Tomatoes, Green Onions, Soft Cheddar Cheese, Citrus Fruits and Rind.

1 YEAR LIMITED

Sunbeam-Oster Household Products warrants that, for a period of one year from date of purchase, this~product shall be free of mechanical and electrical defects In material and workmanship. Our obligation hereunder is limited to repair or replacement, at our option, of this product during the warranty period, provided the product is sent postage prepaid directly to our facfory service center:

SUNBEAM-OBTER HOUSEHOLD PRODUCTS

APPLIANCE SERVICE STATfON

117 Industrial Central Row

Purvis,MS 39475

DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE; ACTfNG OTHERWISE MAY DELAY THE PROCESSING OF

YOUR WARRANTY CLAIM. Thls warranty does not cover normal wear of parts, damage resulting from any of the following: negligent use or misuse of the product, use on lmproper voltage or current, use contrary to operating fnstructions, or disassembly, repair, or alteration by any person other than our factory service center. Product repair or replacement as provided under the above warranty is your exclusive remedy. Sunbeam Corporation (of which Sunbeam-Oster Household Products Is a divison), shall not be lliable for any incidental or consequential damages for breach of any express or implied warranty on this product Except to the extent prohibited by.: applicable law, any Implied warranty of merchantability or fitness for a particular purpose on thls product is limited in duration to the duration of the above warranty. Some states do not allow the exclusion or limitation of incidental or consequential damages, or allow limitations on how long an implied warranty lasts, so the above limitations or exclusion may not apply to you. this warranty gives you specific

Sunbeam and rights, and you may also have other rights which vary from state to state.

registered trademarks of Sunbeam-Oster Company, Inc. or fts affiliated companies.

1993 Sunbeam-Oster Company, Inc. or Its affiliated companies. All rights reserved.

PRINTED IN USA