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®
User Manual OSTERIZER
CLASSIC BLENDER
For product questions contact:
Sunbeam Consumer Service
US: 1-800-334-0759
Canada: 1-800-667-8623
www.oster.com
©2004 Sunbeam Products, Inc. All rights reserved.
® ®
OSTER and OSTERIZER are registered trademarks of Sunbeam Products, Inc.
™
ALL-METAL DRIVE is a trademark of Sunbeam Products, Inc.
Distributed by Sunbeam Products, Inc., Boca Raton, FL 33431
Visit us at www.oster.com P.N. 114279
Printed in USA Rev 4/04
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THIS PRODUCT IS FOR HOUSEHOLD USE ONLY IMPORTANT SAFEGUARDS The maximum rating marked on the product is based on the attachment When using electrical appliances, basic safety precautions should be followed, that draws the greatest load. Other attachments may draw less power. including the following: READ ALL INSTRUCTIONS BEFORE USE • Unplug cord from outlet when not in use or before cleaning. •To protect against risk of electrical shock, do not immerse the cord, plug or motor base in water other
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® FEATURES OF YOUR OSTERIZER CLASSIC BLENDER WELCOME ® Congratulations on your purchase of an OSTER Blender! To learn more about A. Feeder cap for adding ingredients while blending ® OSTER products, please visit us at www.oster.com. B. Leak Proof Lid ® LEARNING ABOUT YOUR BLENDER C. Jar – Your OSTER Blender includes one of the following: A • 5-cup Dishwasher Safe/Scratch Resistant Glass Jar D •6-cup Break-Resistant Jar • 5-cup Double-Walled, Insulated Thermal Jar – keeps frozen drinks, B smoo
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BLENDING TIPS • Put liquids in the jar first, unless a recipe says otherwise. •Crushing ice: Crush 6 ice cubes or approximately 2 cups of ice at a time. • Do not remove the lid while in use. Remove feeder cap to add smaller ingredients. (Figure 7) • Hot Foods: Open the feeder cap to vent steam. Tilt feeder cap away from you. Keep hands away from the cover opening to prevent possible burns. When working with hot liquids, remove feeder FIGURE 4 FIGURE 5 FIGURE 6 cap and start blending at a low spe
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RECIPES PROCESSING FOODS IN BLENDER PROCESSED UNPROCESSED SPECIAL Appetizers FOOD QUANTITY QUANTITY INSTRUCTIONS Apples 3/4 cup (200 mL) 1 cup (250 mL) of 1 inch (2.5 cm) pieces Pulse 2 times SALSA Apple Juice 1-1/2 cups (375 mL) 1 medium, peeled, cored, cut into eighths Liquefy continuously 1 can (16 ounces or 454 g) whole tomatoes, drained + 1 cup (250 mL) liquid 4 1-inch (2.5 cm) pieces green pepper Breadcrumbs 1/2 cup (125 mL) 1 slice, torn in 8 pieces Pulse 1 – 4 times 2 1-inch (2.5 cm)
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FRUIT DIP VANILLA MILK SHAKE 1/2 cup (125 mL) lemon yogurt 1/2 teaspoon (2 mL) grated lemon rind 2 cups (500 mL) vanilla ice cream, softened 1 tablespoon (15 mL) honey 1/4 teaspoon (1 mL) lime juice 1/4 cup (50 mL) milk 8 ounces (227 g) Neufchatel Cheese, cut in 1-inch (2.5 cm) pieces 1/2 teaspoon (2 mL) vanilla extract Put yogurt, honey, lemon rind, and lime juice into blender container. Put all ingredients into blender container. Cover and process at ON until smooth. Cover and process at ON un
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MEXICAN CHOCOLATE FROZEN MARGARITA Omit water and add an additional 1-1/2 cups (375 mL) ice cubs. 1/2 cup (125 mL) semi-sweet chocolate morsels Process until slushy. 1 tablespoon (15 mL) instant coffee powder 1/2 teaspoon (2 mL) vanilla extract TRADITIONAL MARGARITA 1/4 teaspoon (1 mL) cinnamon Substitute an equal amount of triple sec for the blue Curaçao. 2 cups (500 mL) hot milk Process as previous Margarita recipe. Put all ingredients into blender container. Cover blender and vent feeder cap.
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Baby Food Quick Breads CARROT BREAD FRESH FRUITS CANNED OR 1-1/2 cups (375 mL) all-purpose flour 1-1/2 teaspoons (7 mL) baking soda 3/4 cup (200 mL) cooked fruit 1-1/2 teaspoons (7 mL) cinnamon 2 teaspoons (10 mL) fruit juice or water 1/2 teaspoon (2 mL) salt 1 cup (250 mL) pecans Put ingredients into blender container. Cover and process at ON until smooth. 2 eggs Test for smoothness and process again if necessary. 1 cup (250 mL) vegetable oil 3/4 cup (200 mL) sugar 1 teaspoon (5 mL) van
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ZUCCHINI BREAD SOUR MILK PANCAKES 1 cup (250 mL) sour milk or buttermilk 1 cup (250 mL) all-purpose flour 1 egg 1 cup (250 mL) whole wheat flour 1 tablespoon (15 mL) sugar 1 teaspoon (5 mL) baking soda 1 cup (250 mL) all-purpose flour 1 teaspoon (5 mL) ground cinnamon 1 teaspoon (5 mL) baking soda 3/4 teaspoon (3 mL) ground cloves 1/2 teaspoon (2 mL) salt 1/4 teaspoon (1 mL) baking powder 1 tablespoon (15 mL) melted shortening or vegetable oil 1/4 teaspoon (1 mL) salt Put all ingredients into bl
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GAZPACHO Soups VEGETABLE SOUP 1 can (10-3/4 ounces or 305 g) tomato juice 1/4 cup (50 mL) beef broth 1/2 cup (125 mL) cooked vegetables 2 medium tomatoes, cut in 1-inch (2.5 cm) cubes 1 tablespoon (15 mL) soft butter 1 small onion, quartered 1 tablespoon (15 mL) flour 1/2 medium green pepper, seeded, cut in 1-inch (2.5 cm) cubes 1/4 teaspoon (1 mL) salt 1/2 small cucumber, cut in 1-inch (2.5 cm) cubes 1 cup (250 mL) milk 1/2 teaspoon (2 mL) salt Put all ingredients into blender container. Co
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MAYONNAISE LOW-CALORIE RANCH DRESSING 1 cup (250 mL) buttermilk 2 sprigs fresh parsley 1 egg 1 cup (250 mL) lowfat cottage cheese 2 peppercorns 1/2 teaspoon (2 mL) salt 1 1-inch (2.5 cm) piece onion 1/2 teaspoon (2 mL) dill weed 1/2 teaspoon (2 mL) dry mustard 1/2 clove garlic 1 packet artificial sweetener 1/2 teaspoon (2 mL) sugar Put all ingredients into blender container. Cover and process at ON until smooth. dash cayenne pepper Chill for 1 hour before serving. YIELD: 2 CUPS (500 ML) 2 tables
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GINGER DRESSING Entrées 3 tablespoons (45 mL) white vinegar MEXICAN STYLE RICE 1 clove garlic 3 cups (750 mL) canned tomatoes 1/2-inch (1.25 cm) piece fresh gingerroot 1 medium onion, quartered 1/4 cup (50 mL) vegetable oil 1 teaspoon (5 mL) soy sauce 1 green pepper, cut in 1-inch (2.5 cm) pieces 1/4 teaspoon (1 mL) pepper 1 cup (250 mL) Cheddar cheese cubes (1-inch or 2.5 cm) dash salt 1 jar (4 ounces or 113 g) pimientos, drained 2 drops sesame oil 1 teaspoon (5 mL) salt 1/4 teaspoon (1 mL)
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CHICKEN WITH PARMESAN CREAM SAUCE MEAT LOAF 1 ounce (28 g) Parmesan cheese, cut in 1-inch (2.5 cm) cubes 2 slices bread 2/3 cup (150 mL) heavy cream 1-1/2 pounds (681 g) ground beef 1 egg yolk 1/2 pound (227 g) ground pork 2 sprigs parsley 2 eggs 1/4 teaspoon (1 mL) crushed tarragon 1 medium onion, quartered 1/4 teaspoon (1 mL) cracked pepper 6 sprigs parsley dash onion salt 1 teaspoon (5 mL) Worcestershire sauce 2 chicken breasts, split and boned 1 cup (250 mL) canned, drained tomatoes 1/2 cup
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BÉARNAISE SAUCE Sauces 2 tablespoons (30 mL) dry white wine 2 peppercorns AUCE WHITE S 2 tablespoons (30 mL) tarragon vinegar 4 egg yolks 4 sprigs parsley 1/2 teaspoon (2 mL) dry mustard Thin: 1 small onion, quartered 2 teaspoons (10 mL) lemon juice 1 tablespoon (15 mL) butter and 1 tablespoon (15 mL) all-purpose flour 1/2 teaspoon (2 mL) tarragon dash hot pepper sauce for each cup of milk or cream. 1/2 teaspoon (2 mL) chervil 1/2 cup (125 mL) butter, melted Medium: Put wine, vinegar, parsle
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TARTAR SAUCE SPAGHETTI SAUCE 1 can (2 pounds or 908 g) tomatoes with juice 1/2 cup (125 mL) mayonnaise 1 small onion, cut in eights 2 3-inch (8 cm) baby dill pickles, cut in 1-inch (2.5 cm) pieces 1/2 green pepper, cut in 1-inch (2.5 cm) pieces 1 teaspoon (5 mL) lemon juice 2 tablespoons (30 mL) vinegar 1 1/4-inch (0.6 cm) slice onion 1 tablespoon (15 mL) brown sugar 3 sprigs parsley 1 teaspoon (5 mL) salt Combine all ingredients in blender container. Cover and process at ON until 1 teaspoon (5
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TROPICAL CREAM PIE PUMPKIN PIE 1/2 cup (125 mL) milk 1 can (20 ounces or 580 g) pineapple chunks in natural juice, drained; 1/2 cup (125 mL) light cream reserve juice 2 eggs 1/3 cup (75 mL) pineapple juice 1-1/2 cups (375 mL) canned pumpkin 1 package (3 ounces or 84 g) cream cheese, softened 2/3 cup (175 mL) brown sugar 2 tablespoons (30 mL) sugar 1 teaspoon (5 mL) cinnamon 1 cup (250 mL) coconut 1/2 teaspoon (2 mL) salt 1/2 teaspoon (2 mL) almond extract 1/2 teaspoon (2 mL) ground ginger 1 cont
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QUICK LAYER COOKIES BLENDER CHEESE CAKE 16 graham cracker squares 1-2/3 cups (400 mL) graham cracker crumbs 1/2 cup (125 mL) melted butter or margarine 1/2 cup (125 mL) butter or margarine, melted 1 cup (250 mL) walnuts 1/2 cup (125 mL) boiling water 1 package (6-ounce or 170 g) semi-sweet chocolate bits 1 package (3 ounces or 84 g) lemon-flavored gelatin 1 package (6-ounce or 170 g) butterscotch bits 2 tablespoons (30 mL) lemon juice 1-1/3 cups (325 mL) flaked coconut 2 cups (500 mL) cottage ch
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BUTTER CREAM GLAZE Pie Crusts 1/4 cup (50 mL) butter or margarine, softened COOKIE CRUST CHOCOLATE 3 tablespoons (45 mL) milk 1/2 teaspoon (2 mL) vanilla extract 30 chocolate water cookies or 1-1/2 cups (375 mL) crumbs 1-1/2 cups (375 mL) powdered sugar 1/4 cup (50 mL) butter, melted 1/2 teaspoon (2 mL) cinnamon Put all ingredients into blender container. Cover and process at ON until smooth and well blended. Break 10 chocolate cookies into blender container. Cover and process 3 times YIELD:
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GRAHAM-NUT CRUST EGG SALAD 6 hard-cooked eggs, quartered 14 graham cracker squares 1/3 cup (75 mL) mayonnaise 1/2 cup (125 mL) pecans 1 1-inch (2.5 cm) pieces onion 2 tablespoons (30 mL) sugar 3 1-inch (2.5 cm) pieces celery 1/4 cup (50 mL) butter, melted 1 teaspoon (5 mL) prepared mustard Prepare oven to 350°F (180°C). Break 8 graham cracker squares into 1/4 teaspoon (1 mL) salt blender container. Cover and process 3 times at PULSE or until finely 1/4 teaspoon (1 mL) Worcestershire sauce crumbe
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STRAWBERRY FREEZER JAM 1 Year Limited Warranty Sunbeam Products, Inc, or if in Canada, Sunbeam Corporation (Canada) Limited 1 quart (1 liter) strawberries (collectively “Sunbeam”) warrants that for a period of one year from the date of purchase, 4-1/2 cups (1.12 liters) sugar this product will be free from defects in material and workmanship. Sunbeam, at its option, 3 ounces (85 g) liquid pectin will repair or replace this product or any component of the product found to be defective during the
