P R O L I N E™ S E R I E S GUIDE TO PROFESSIONAL RESULTS Model KPCB148 Bar Blender Model KPCB348 Chef’s Blender
P R O L I N E™ S E R I E S MODEL INTRODUCTION KPCB348 & KPCB148 BLENDERS Introduction Section Contents Table of Contents ...............................3 Blender Safety ....................................5 Important Safeguards.........................6 Proof of Purchase & Registration.........7 Electrical Requirements .......................
The KitchenAid® PRO LINE™ Series Chef’s Blender and Bar Blender can be summed up in a word: performance. The rugged, commercial-quality design will satisfy the most demanding home chef. Start with the die-cast metal base – it stands up to the most intensive use while providing incredible stability. Inside the base is a 21,000 rpm motor that generates more than 1 peak horsepower. It thoroughly blends frozen drinks and purées sauces and soups in about 20 seconds. Above the base, you’ll find a 48 oz.
TABLE OF CONTENTS INTRODUCTION Introduction ..........................................................................2 BLENDER RECIPES Cocktails & Dessert Drinks Blender Safety ........................................................................5 Brandy Alexander ......................................................26 Important Safeguards ............................................................6 Caramel Irish Coffee Froth ..........................................
TABLE OF CONTENTS Smoothies Soups Fresh Berry Malt ........................................................41 Avocado Lime Soup ....................................................60 Mango Ginger Shake ..................................................42 Cheddar Potato Leek Soup ..........................................61 Banana Ginger Shake ..................................................42 Curried Carrot Soup ....................................................
BLENDER SAFETY Your safety and the safety of others are very important. We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages. This is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt you and others. All safety messages will follow the safety alert symbol and either the word “DANGER” or “WARNING.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions. 2. To protect against the risk of electrical shock, do not put the Blender in water or other liquids. 3. Close supervision is necessary when any appliance is used by or near children. 4. Unplug the Blender from the outlet when not in use, before putting on or taking off parts, and before cleaning. 5. Avoid contact with moving parts. 6.
PROOF OF PURCHASE & PRODUCT REGISTRATION Always keep a copy of the sales receipt showing the date of purchase of your Blender. Proof of purchase will assure you of in-warranty service.
ELECTRICAL REQUIREMENTS Volts: 120 V.A.C. only. Hertz: 60 Hz NOTE: This 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. WARNING Electrical Shock Hazard Plug into a grounded 3 prong outlet. Do not remove ground prong.
P R O L I N E™ S E R I E S FEATURES OPERATION AND FEATURES AND OPERATION Features and Operation Section Contents Blender Features ................................10 Using the Blender Before First Use.............................13 Operating the Blender....................13 Using the Pulse Feature .................15 Using the Ingredient Cap ..............15 Safeguards ....................................15 Speed Control Guide.....................16 Operating Tips ..............................
MODEL KPCB348 & KPCB148 BLENDER FEATURES Outstanding Performance Designed to provide commercial durability for the home chef, the robust design handles job after job with outstanding results. It thoroughly blends frozen drinks and purées sauces and soups in about 20 seconds. Die-Cast Metal Base Incredibly stable, the metal base stands up to the most intensive use while providing quiet operation. Rubber feet protect the countertop and eliminate “walk” during blending.
Jar Lid with Removable 2 oz. Ingredient Cap Jar lid provides a strong seal, yet is easy to remove. The lid’s convenient ingredient cap makes adding ingredients to the blender easy. With 1 and 2 ounce volume lines, the cap doubles as a handy measuring cup. Scalloped Inner Jar Collar and Base The jar can be conveniently placed in any of 8 different positions on the base. The scalloped design provides an incredibly stable and secure coupling.
MODEL KPCB348 & KPCB148 BLENDER FEATURES Step Start™ Feature and Mixing Sensor Blender automatically starts at a slow speed to minimize splattering, then quickly steps up to the selected speed. The electronic mixing sensor adjusts power automatically when blending to compensate for light or heavy ingredients. Overload, Jam, Thermal, and Power-On Safeguards If the blender is jammed, overloaded, or overheated, special electronic controls will shut off the unit to prevent damage.
THE PRO LINE™ SERIES BLENDER Before First Use Before using the blender for the first time, wash the blender jar, lid, and ingredient cap in hot soapy water, then rinse and dry. These parts can also be washed in the top or bottom rack of a dishwasher. Operating the Blender 1. Uncoil the power cord from the storage area on the bottom of the blender base. WARNING Electrical Shock Hazard Plug into a grounded 3 prong outlet. OPERATION USING Do not remove ground prong. Do not use an adapter.
USING THE PRO LINE™ SERIES BLENDER 4. Place the jar on the blender base and add the desired ingredients. Place the lid on the blender jar. 6. Select other speeds on the Chef’s Blender by pushing the appropriate Speed Selection Button. The indicator lights will show the current speed selected. 5. Move the On/Off/Pulse Switch to the “On” position to begin blending. The Chef’s Blender will automatically start at the Low speed setting.* The Bar Blender will run at high speed. 7.
Using the Pulse Feature Overload, Jam, and Thermal Safeguards To pulse the ingredients in the blender, move the On/Off/Pulse Switch to the “Pulse” position and hold it for the desired length of time. The switch will instantly return to the “Off” position when released and the blender will stop. When pulsed, the blender operates at low speed for maximum control. The Pulse feature is great for blending jobs which require a delicate touch.
USING THE PRO LINE™ SERIES BLENDER Speed Control Guide NOTE: The Bar Blender runs at the equivalent of High speed in the “On” position and Low speed in the “Pulse” position. Cheesecake ...........................................................High Chopped fruit .......................................................Low or Pulse Chopped ice..........................................................Low or Pulse Chopped vegetables..............................................Low Crushed/shaved ice..........
PRO LINE™ SERIES BLENDER OPERATING TIPS OPERATION Stop the blender and unplug before using utensils in the blender jar. Do not use metal utensils – they can scratch the jar or damage the blade. AND Remove the center ingredient cap before blending warm or hot liquids, and blend using the Low speed or Pulse setting. Increase speed if necessary. Cool hot foods, if possible, before blending. FEATURES 1 2 3 4 5 6 Keep the lid on the blender jar while blending.
PRO LINE™ SERIES BLENDER OPERATING TIPS 7 8 9 10 11 With foods that tend to stick to the jar, use the Pulse feature. Blend at the High speed setting if you’re making beverages using large amounts of ice. For smaller quantities, use the Medium (Med) or Pulse setting. For many ingredient mixtures, start the blending process at the Low speed setting to combine the ingredients thoroughly, then increase to a higher speed if necessary.
FOOD PREP TIPS 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 pulse the blender a few times (about 3 seconds each time) until the 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, pulse a total of about 20 to 30 seconds, or until desired consistency is reached.
FOOD PREP TIPS Purée Cottage Cheese or Ricotta Cheese Prepare White Sauce Place cottage cheese or ricotta cheese in blender jar. Cover and blend at the Medium (Med) or Pulse speed setting until smooth, about 15 to 25 seconds. If necessary, add 1 tablespoon of skim milk per cup of cottage cheese. Use as a base for lowfat dips and spreads. Place milk, flour, and salt, if desired, in blender jar. Cover and blend at the Low speed setting until well mixed, about 3 to 5 seconds.
Make Baby Food from Adult Food Place prepared adult food in blender jar. Cover and blend at the Low speed setting about 10 seconds. Then blend at the Medium (Med) or Pulse speed setting about 10 to 30 seconds, or until desired texture is reached. Make Superfine Sugar FEATURES AND OPERATION Place 1 cup sugar in blender jar. Cover and blend at the Low or Pulse speed setting for 8 to 10 seconds. Use to sweeten cold liquids, such as frozen blender drinks, because it dissolves almost immediately.
CARE AND • Clean the blender thoroughly after every use. • Do not immerse the blender base or cord in water. • Do not use abrasive cleansers or scouring pads. 1 To clean the blade assembly, place the jar on the blender base, fill halfway with warm – not hot – water, and add 1 or 2 drops of dishwashing liquid. Place the lid on the jar and run the blender for 15 seconds at the Low (or Pulse) speed setting. Remove the blender jar and empty contents. Rinse the blade assembly with warm water until clean.
– The blender may be jammed or overheated. Move the On/Off/Pulse Switch to the “Off” position and refer to the troubleshooting instructions in the remainder of this section. • If the blender stops while blending: – The blender may be jammed. If a foreign object or blender ingredients jam the blades, the blender will shut off to prevent damage to the motor. Move the On/Off/Pulse Switch to the “Off” position to reset the blender.
TROUBLESHOOTING • If the blender is plugged in with the On/Off/Pulse Switch in the “On” position: – The power-on safeguard will engage and the blender will not start. To reset the blender, move the On/Off/Pulse Switch to the “Off” position. The blender will now operate normally. On the Chef’s Blender, all three speed indicator lights will flash when the power-on safeguard is engaged.
P R O L I N E™ S E R I E S BLENDER BLENDER RECIPES RECIPES Blender Recipe Section Contents Cocktails & Dessert Drinks.................26 Hot Drinks ........................................39 Smoothies ........................................41 Dips & Spreads .................................47 Sauces & Dressings ...........................54 Soups...............................................60 Pancakes & Waffles...........................
BRANDY ALEXANDER 11⁄4 cups brandy* CHEF’S BLENDER 1 ⁄4 cups dark crème de cacao* Place ingredients in blender jar. Cover and blend at High about 10 seconds, or until blended. 1 5 cups vanilla ice cream BAR BLENDER * For thicker drink, reduce brandy and crème de cacao to 1 cup each. Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed in the “On” position. Yield: 8 servings (3⁄4 cup per serving).
CARAMEL IRISH COFFEE FROTH CHEF’S BLENDER 1 cup milk Place all ingredients except ice cubes in blender jar. Add ice cubes to bring liquid level to 41⁄2 cups. Cover and blend at High 5 to 10 seconds, or until smooth. 3 ⁄4 cup caramel drink syrup ⁄2 cup cold water ⁄2 cup Irish whiskey 2 tablespoons instant coffee granules 1 1 Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed in the “On” position.
EGG NOG SHAKE 1 cup milk 3 pasteurized eggs CHEF’S BLENDER In small saucepan over medium heat, heat milk until very hot but not boiling, stirring often. ⁄3 cup sugar ⁄2 teaspoon nutmeg, if desired ⁄8 teaspoon salt Meanwhile, place eggs, sugar, nutmeg, if desired, and salt in blender jar. Blend at Low 8 to 10 seconds. Remove jar lid ingredient cap. With blender running at Low, slowly pour heated milk through opening in jar lid; blend 5 to 8 seconds, or until mixed. Add brandy.
FROZEN DAIQUIRI cups rum ⁄4 cup fresh lime juice ⁄2 cup superfine sugar (see tips on page 21) BAR BLENDER 1 tablespoon grated lime peel Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed in the “On” position. 6 cups ice cubes Place ingredients in blender jar. Cover and blend at High 10 to 15 seconds, or until slushy. 1 1 BLENDER RECIPES 11⁄4 CHEF’S BLENDER Yield: 6 servings (1 cup per serving).
FROZEN WHITE RUSSIAN 1 cup milk CHEF’S BLENDER ⁄2 cup coffee-flavored liqueur ⁄2 cup vodka 2 teaspoons instant coffee granules Place all ingredients except ice cubes and ice cream in blender jar. Add ice to bring liquid level to 3 cups. Cover and blend at High 10 seconds. Add ice cream. Cover and blend at High about 5 seconds, or until smooth. 1 1 11⁄2 –2 cups ice cubes 2 cups vanilla ice cream BAR BLENDER Follow directions for Chef’s Blender.
HARD CRANBERRY ORANGE BREEZE 1 can (11.5 – 12 oz.) frozen cranberry juice cocktail concentrate 1 large seedless orange, peeled and sectioned 1 cup vodka 1 teaspoon grated orange peel 6 cups ice cubes Place ingredients in blender jar. Cover and blend at High 15 to 20 seconds, or until slushy. BAR BLENDER Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed in the “On” position. BLENDER RECIPES CHEF’S BLENDER Yield: 6 servings (1 cup per serving).
MANGO PEACH FLIP 1 1 11⁄2 –2 1 ripe mango, peeled, seeded, and cut into chunks (about 1-11⁄2 cups) cup peach or apricot brandy or peach liqueur cups ice cubes cup mango or peach sorbet CHEF’S BLENDER Place all ingredients except sorbet in blender jar. Cover and blend at High 10 to 20 seconds, or until smooth. Add sorbet. Cover and blend at High 5 to 10 seconds, or until smooth. BAR BLENDER Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed in the “On” position.
MARGARITA Place ingredients in blender jar. Cover and blend at High 15 to 20 seconds, or until slushy. BAR BLENDER Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed in the “On” position. 1 cup tequila ⁄4 cup orange-flavored liqueur 1 cup fresh lime juice 1 cup superfine sugar (see tips on page 21) 1 1–2 teaspoons grated lime peel 6 cups ice cubes BLENDER RECIPES CHEF’S BLENDER Yield: 6 servings (1 cup per serving).
MOJITO SLUSH ⁄4 cup packed fresh mint leaves CHEF’S BLENDER ⁄2 cup sugar ⁄2 cup fresh lime juice 3 ⁄4 cup water Place mint leaves, sugar, lime juice, water, and rum in blender jar. Cover and blend at Low 10 seconds. Strain lime mixture, and discard mint leaves; return lime mixture to blender jar. Add ice cubes to bring liquid level to 4 cups. Cover and blend at High 8 to 10 seconds, or until slushy. 1 cup white rum 1 1 1 3 1⁄2 – 4 cups ice cubes Divide among six 8 oz. glasses.
PEACH BELLINI CHEF’S BLENDER Place peaches, orange juice, and sugar in blender jar. Cover and blend at Medium 15 to 20 seconds, or until smooth. Divide peach mixture among 8 champagne flutes (about 11⁄2 tablespoons per glass). Fill with champagne; stir gently.
PEPPERED GRASSHOPPER 11⁄4 cups green crème de menthe* CHEF’S BLENDER 1 ⁄4 cups white crème de cacao* Place ingredients in blender jar. Cover and blend at High about 10 seconds, or until blended. 1 5 cups vanilla ice cream 1 teaspoon cracked black pepper * For thicker drink, reduce crème de menthe and crème de cacao to 1 cup each. BAR BLENDER Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed in the “On” position. Yield: 8 servings (3⁄4 cup per serving).
RASPBERRY BELLINI CHEF’S BLENDER 1 Place thawed raspberries and orange juice in blender jar. Cover and blend at Low 5 to 10 seconds, or until smooth. box (10 oz.) frozen raspberries in light syrup, thawed 1 tablespoon orange juice 1 bottle (750 ml) brut champagne or sparkling white wine, chilled ⁄4 cup fresh raspberries Strain seeds from raspberry mixture. Divide raspberry mixture among 8 champagne flutes (about 11⁄2 tablespoons per glass). Fill with champagne; stir gently.
RUM MOCHA FREEZE 1 cup cold water ⁄2 – ⁄4 cup dark rum 1 3 2 tablespoons sugar 2 teaspoons instant coffee granules 11⁄2 –21⁄2 3 cups ice cubes cups chocolate ice cream CHEF’S BLENDER Place water, rum, sugar, and coffee granules in blender jar. Add ice to bring liquid level to 3 cups. Cover and blend at High about 15 seconds, or until smooth. Add ice cream. Cover and blend at High 5 to 8 seconds, or until smooth. BAR BLENDER Follow directions for Chef’s Blender.
HOT MEXICAN MOCHA In small saucepan over medium heat, heat milk and water until very hot but not boiling, stirring often. Meanwhile, place chocolate, cinnamon, espresso, vanilla, and salt in blender jar. Add half of heated milk mixture. Cover and blend at Low 10 to 15 seconds. Add remaining milk mixture. Cover and blend at Low 10 to 15 seconds, or until smooth. 21⁄2 cups milk 2 cups water 1 package (8 oz.
TRIPLE CHOCOLATE HOT CHOCOLATE ⁄2 1 cup sugar 2 ounces semisweet chocolate, cut into chunks 1 ounce bittersweet chocolate, cut into chunks 1 ounce white baking chocolate, cut into chunks 4 cups (1 quart) milk, heated to simmering, divided 1 teaspoon vanilla CHEF’S BLENDER Place sugar, semisweet chocolate, bittersweet chocolate, white chocolate, 2 cups milk, and vanilla in blender jar. Cover and blend at Low 10 seconds. Add remaining 2 cups milk.
FRESH BERRY MALT Place berries, milk, and malt in blender jar. Cover and blend at Pulse about 5 seconds, or until blended (some chunks may remain). Add ice cream. Cover and blend at High 20 to 25 seconds, or until desired consistency; scrape sides of blender jar if necessary. 2 cups fresh berries (blackberries, strawberries and/or raspberries)* 1 cup milk* 3– 4 BAR BLENDER Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed in the “On” position.
MANGO GINGER SHAKE 1 fresh mango, peeled, seeded, and cut into chunks* 1 cup milk ⁄4 – 1⁄2 1 teaspoon ground ginger ⁄2 teaspoon vanilla 3 cups vanilla ice cream 1 * For a chunkier shake, reserve 1 ⁄3 cup mango to Pulse in at end of blending. CHEF’S BLENDER Place mango, milk, ginger, and vanilla in blender jar. Cover and blend at Pulse about 5 seconds, or until mixed (some chunks may remain). Add ice cream. Cover and blend at High 20 to 25 seconds, or until desired consistency.
PEANUT BUTTER-BANANA BREAKFAST SHAKE 2 cups milk Place milk, bananas, wheat germ, and peanut butter in blender jar. Cover and blend at High 5 seconds. Add frozen yogurt. Cover and blend at High 5 to 10 seconds, or until smooth. 3 large or 4 medium bananas, broken into quarters ⁄2 cup wheat germ 1 ⁄2 cup peanut butter 21⁄2 cups frozen nonfat vanilla yogurt 1 BAR BLENDER Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed in the “On” position.
RASPBERRY BREAKFAST REFRESHER 3 cups orange juice CHEF’S BLENDER 1 box (10 oz.) frozen raspberries in light syrup, slightly thawed and broken into chunks Place ingredients in blender jar. Cover and blend at High 8 to 10 seconds, or until smooth. 3 large or 4 medium bananas, broken into quarters BAR BLENDER Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed in the “On” position. Yield: 6 servings (1 cup per serving).
SHERBET MELON COOLER CHEF’S BLENDER Place ingredients in blender jar. Blend at High 15 to 20 seconds, or until smooth; scrape sides of blender jar if necessary. 3 cups cubed cantaloupe (about 1⁄2 of a large melon) 1 cup half-and-half or milk ⁄2 1 teaspoon ginger 4 cups (1 quart) orange sherbet BAR BLENDER BLENDER RECIPES Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed in the “On” position. Yield: 6 servings (1 cup per serving).
STRAWBERRY-BANANA SMOOTHIE 21⁄2 cups milk 3 large or 4 medium bananas, broken into quarters ⁄4 1 cup frozen orange juice concentrate 1 box (10 oz.) frozen strawberries in light syrup, slightly thawed and broken into chunks CHEF’S BLENDER Place ingredients in blender jar. Cover and blend at High 5 to 10 seconds, or until smooth. BAR BLENDER Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed in the “On” position. Yield: 6 servings (1 cup per serving).
BABA GHANOUSH 2 tablespoons olive oil Prick 1 medium (about 1 lb.) eggplant all over with fork. Place in baking pan, and bake at 400º F for 40 to 50 minutes, or until soft. Cool 10 minutes; peel and cut into chunks, reserving any liquid. Place baked eggplant with liquid and remaining ingredients except parsley and olives in blender jar. Cover and blend at High about 10 seconds, or until smooth; scrape sides of jar if necessary. Garnish with parsley and olives, if desired.
CARDAMOM-ORANGE FRUIT DIP 1 cup sour cream 2–3 tablespoons sugar 1 package (8 oz.) cream cheese, cut into 1-inch pieces ⁄3 cup fresh orange juice 1 1 ⁄2 –2 teaspoons grated orange peel ⁄2 teaspoon ground cardamom* 1 1 * Cardamom may be replaced with 1⁄4 teaspoon nutmeg. CHEF’S BLENDER Place ingredients in blender jar. Cover and blend at Medium 15 to 20 seconds, or until combined. BAR BLENDER Place ingredients in blender jar. Cover and blend at On for 10 to 15 seconds, or until combined.
CRAB SPREAD Place shallot and parsley in blender jar. Cover and blend at Pulse 2 times, 5 seconds each time; scrape sides of blender jar if necessary. Add butter, cream cheese, crabmeat, salt, and a few drops of pepper sauce. Blend at Pulse 5 to 7 times, 3 to 5 seconds each time, or until blended; scrape sides of blender jar each time. Refrigerate at least 1 hour to combine flavors. BAR BLENDER Follow directions for Chef’s Blender.
HUMMUS 1 can (15 oz.) garbanzo beans, rinsed and drained ⁄4 cup water 2 tablespoons olive oil 1 CHEF’S BLENDER Place all ingredients in blender jar except parsley and olives. Cover and blend at High 20 to 30 seconds, or until smooth; scrape sides of blender jar if necessary. Garnish with parsley and olives, if desired.
LAYERED MEXICAN DIP CHEF’S BLENDER 2 tablespoons water Place water and jalapeno pepper in blender jar. Cover and blend at Medium 10 seconds; scrape sides of blender jar. Add beans, cream cheese, cumin, and salt. Cover and blend at Low about 20 seconds, or until smooth. 1 jalapeno pepper, stem and seeds removed and cut into quarters 1 can (15 oz.
MIXED OLIVE TAPENADE ⁄4 1 cup drained capers 1 large clove garlic 2 tablespoons fresh parsley 1 tablespoon coarsely chopped fresh basil leaves 11⁄2 ⁄2 1 CHEF’S BLENDER Place capers, garlic, parsley, and basil in blender jar. Cover and blend at Pulse 5 seconds, or until chopped. Add remaining ingredients except baguette slices. Cover and blend at Pulse 3 times, 3 to 5 seconds each time, or until blended; scrape sides of blender jar if necessary. Serve as spread with baguette, if desired.
EASY ROASTED RED PEPPER BASIL SPREAD CHEF’S BLENDER 1 clove garlic, peeled Place garlic in blender jar. Cover and blend at High 5 to 8 seconds. Add remaining ingredients except bread and vegetables. Blend at High 10 to 15 seconds, or until combined. Chill. Serve with baguette and/or fresh vegetables, if desired. 1 jar (7 oz.) roasted red peppers, well drained Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed in the “On” position.
BLUE CHEESE DRESSING ⁄2 1 medium shallot, cut into quarters 1 small clove garlic ⁄2 cup sour cream* ⁄3 cup mayonnaise* 1 1 3 tablespoons milk ⁄2 teaspoon dry mustard ⁄4 teaspoon salt 1 1 2 ounces blue cheese, crumbled * Light sour cream and/or light mayonnaise may be substituted. 54 CHEF’S BLENDER Place shallot and garlic in blender jar. Cover and blend at Low 3 seconds; scrape sides of blender jar if necessary. Add remaining ingredients.
CARDAMOM-ORANGE SALAD DRESSING Place ingredients in blender jar. Cover and blend at Medium 15 to 20 seconds, or until combined. Serve over fresh fruit salad. 1 cup sour cream 2 – 3 tablespoons sugar 1 package (8 oz.) cream cheese, cut into 1-inch pieces ⁄3 cup fresh orange juice ⁄4 cup milk 2 teaspoons grated orange peel ⁄4 teaspoon ground cardamom* 1 BAR BLENDER Place ingredients in blender jar. Cover and blend at On for 10 to 15 seconds, or until combined. Serve over fresh fruit salad.
CHIPOTLÉ TOMATO DRESSING 1 tomato, peeled and seeded CHEF’S BLENDER 1 small chipotlé chile in adobo sauce (from a 7 or 11-oz. can) Place ingredients in blender jar. Cover and blend at Medium about 20 seconds, or until smooth. 1 teaspoon adobo sauce 1 garlic clove BAR BLENDER 1 tablespoon sugar Place ingredients in blender jar. Cover and blend at Pulse 2 times, 5 seconds each time. Blend at On about 5 seconds, or until smooth.
RASPBERRY BALSAMIC VINAIGRETTE ⁄2 cup fresh or frozen unsweetened raspberries, thawed 1 tablespoon sugar 1 Place ingredients in blender jar. Cover and blend at Low 15 to 20 seconds, or until smooth. BAR BLENDER Place ingredients in blender jar. Cover and blend at Pulse 2 times, 8 to 10 seconds each time, or until smooth. 2 tablespoons balsamic vinegar ⁄4 cup water ⁄2 cup vegetable oil 1 1 BLENDER RECIPES CHEF’S BLENDER Yield: 8 servings (2 tablespoons per serving).
ROASTED TOMATILLO SALSA 1 pound tomatillos, husked and rinsed 1 ⁄2 medium onion, cut into quarters 2 serrano or jalapeno peppers, cut into halves and seeded CHEF’S BLENDER Place tomatillos, onion, peppers, and garlic in shallow baking pan. Broil 4 to 6 inches from heat for 10 to 15 minutes, or until blackened, turning occasionally. Place in blender jar, including any pan juices. Add remaining ingredients. Cover and blend at Pulse 2 to 3 times, about 3 seconds each time, or until desired consistency.
THREE-HERB PESTO On baking sheet, place walnuts in single layer. Bake at 375° F for 4 to 7 minutes, or until light brown and aromatic. Set aside. Place garlic in blender jar. Cover and blend at High 3 to 5 seconds, or until chopped. Add parsley, basil, cilantro, if desired, cheese, lemon juice, salt, 1⁄4 cup oil, and walnuts. Cover and blend at High 5 to 10 seconds, or until chopped; scrape sides of blender jar if necessary.
AVOCADO LIME SOUP 4 cups (1 quart) reducedsodium chicken broth, chilled ⁄2 cup sour cream or plain yogurt ⁄4 cup fresh lime juice 1 1 2 medium ripe avocados, peeled, pitted, and cut into quarters CHEF’S BLENDER Place ingredients in blender jar. Cover and blend at Low 20 to 25 seconds, or until smooth. Refrigerate 2 to 3 hours, or until well chilled. BAR BLENDER Place ingredients in blender jar. Cover and blend at Pulse 2 times, about 10 seconds each time, or until smooth.
CHEDDAR POTATO LEEK SOUP In large saucepan over high heat, combine 21⁄2 cups broth, pepper, and potatoes. Bring to a boil; reduce heat and simmer 10 to 15 minutes, or until potatoes are tender. Meanwhile, slice white and light green portions of leek; discard tops. In large skillet over medium heat, melt butter. Add leek and onion; cook and stir 3 to 5 minutes, or until vegetables are soft. Set aside.
CURRIED CARROT SOUP 1 tablespoon vegetable oil CHEF’S BLENDER ⁄2 Heat oil in large saucepan over medium-high heat. Add onion and curry powder; cook 1 to 2 minutes. Add remaining ingredients except sour cream and cashews. Bring to a boil. Reduce heat and simmer, uncovered, 10 to 15 minutes, or until carrots are tender. Cool 5 minutes. 1 cup chopped onion 1 teaspoon curry powder 3 cups water ⁄2 cup orange juice 4 cups (about 1 lb.
GAZPACHO CHEF’S BLENDER Place all ingredients except vegetable juice, salt, black pepper, and hot pepper sauce in blender jar. Cover and blend at Medium 10 to 15 seconds, or until finely chopped. Pour into large bowl. Stir in vegetable juice, salt, black pepper, and a few drops of hot pepper sauce, if desired. Refrigerate 6 to 8 hours, or until well chilled. 2 cans (141⁄2 oz.
MUSHROOM SOUP 1 ⁄2 medium onion, cut into 1-inch pieces 1 ⁄2 rib celery, cut into 1-inch pieces 1 ⁄4 cup butter or margarine ⁄4 cup all-purpose flour 1 1 can (14 oz.) chicken broth ⁄2 1 cup water 4 cups sliced fresh button or shiitake mushrooms* CHEF’S BLENDER Place onion and celery in blender. Cover and blend at Pulse 2 to 3 times, 3 seconds each time. In large saucepan over medium-high heat, heat butter. Add onion mixture; cook, uncovered, 3 to 5 minutes. Add flour; blend well.
ROASTED BUTTERNUT AND APPLE SOUP Place squash, carrots, and onion in 15x10-inch baking pan with sides. Drizzle with oil; toss to coat. Bake at 425° F for 1 to 11⁄2 hours, or until vegetables are very tender, stirring occasionally. Meanwhile, in large skillet over medium heat, melt butter. Add apples and gingerroot, if desired; mix to coat. Cook about 15 minutes, or until apples begin to soften, stirring frequently. Add brown sugar and vinegar; mix well.
BASIC PANCAKES 2 eggs 1 ⁄4 3 cups milk 2 tablespoons sugar 2 tablespoons vegetable oil 2 teaspoons baking powder ⁄2 1 13⁄4 teaspoon salt CHEF’S BLENDER Place eggs, milk, sugar, and oil in blender jar. Cover and blend at Low 10 seconds. Add remaining ingredients. Cover and blend at Medium about 10 seconds, or just until mixed; scrape sides of blender jar if necessary. Heat griddle to medium; pour batter onto griddle for individual pancakes. Cook until bubbles form on surface and edges begin to dry.
BASIC WAFFLES CHEF’S BLENDER Place eggs, milk, sugar, and oil in blender jar. Cover and blend at Low 10 seconds. Add remaining ingredients. Cover and blend at Medium about 10 seconds, or just until mixed; scrape sides of blender jar if necessary. Bake in hot waffle iron until steaming stops and waffles are golden brown.
BUTTERMILK PANCAKES 2 eggs 1 ⁄4 3 cups buttermilk 2 tablespoons sugar 2 tablespoons vegetable oil 2 teaspoons baking powder ⁄2 teaspoon baking soda 1 ⁄2 1 13⁄4 CHEF’S BLENDER Place eggs, buttermilk, sugar, and oil in blender jar. Cover and blend at Low 10 seconds. Add remaining ingredients. Cover and blend at Medium about 10 seconds, or just until mixed; scrape sides of blender jar if necessary. Heat griddle to medium; pour batter onto griddle for individual pancakes.
OATMEAL-RAISIN PANCAKES Place eggs in blender jar. Cover and blend at Low 3 to 5 seconds. Add buttermilk and oil. Cover and blend at Medium 3 to 5 seconds, or until mixed. Add all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, and salt. Cover and blend at Medium 5 to 8 seconds. Add oats and 1⁄ 2 cup raisins. Cover and blend at Medium 5 to 10 seconds, or just until mixed and raisins are chopped; scrape sides of blender jar if necessary.
TOASTED WALNUT PUMPKIN WAFFLES ⁄3 1 cup chopped walnuts 2 eggs 13⁄4 cups milk 1 cup canned pumpkin ⁄4 1 11⁄2 ⁄2 1 cup melted butter or margarine cups all-purpose flour CHEF’S BLENDER On baking sheet, place 1⁄3 cup walnuts in single layer. Bake at 375° F for 4 to 7 minutes, or until light brown and aromatic. Set aside. Place eggs in blender jar. Cover and blend at Low 3 to 5 seconds. Add milk, pumpkin, and butter. Blend at Medium 3 to 5 seconds, or until mixed.
P R O L I N E™ S E R I E S SERVICE INFORMATION WARRANTY AND SERVICE WARRANTY AND INFORMATION Warranty Information Section Contents Warranty for the U.S. .......................72 Warranty for Puerto Rico ..................73 Arranging for Hassle-Free Replacement ..................73 Ordering Accessories & Replacement Parts.........................74 Arranging for Service After the Warranty Expires................74 Arranging for Service Outside the U.S. & Puerto Rico ......................
WARRANTY FOR THE 50 UNITED STATES BLENDER AND DISTRICT OF COLUMBIA This warranty extends to the purchaser and any succeeding owner for PRO LINE™ Series Blenders operated in the 50 United States and District of Columbia. Length of Warranty: Two Year Full Warranty for Household Use, from date of purchase. KitchenAid Will Pay For Your Choice of: KitchenAid Will Not Pay For: Hassle-Free Replacement of your Blender.
WARRANTY FOR PUERTO RICO ARRANGING FOR HASSLE-FREE IF YOU RESIDE IN THE 50 UNITED STATES and your KitchenAid® PRO LINE™ Series Blender should fail within two years of ownership, simply call our toll-free Customer Satisfaction Center at 1-800-541-6390 Monday through Friday, 8 a.m. to 8 p.m. (Eastern Time), or Saturday, 10 a.m. to 5 p.m. Give the consultant your complete shipping address. (No P.O. Box Numbers, please.
ORDERING ACCESSORIES AND REPLACEMENT To order accessories or replacement parts for your Blender, call toll-free 1-800-541-6390 Monday through Friday, 8 a.m. to 8 p.m. (Eastern Time), or Saturday, 10 a.m. to 5 p.m., or write to: ARRANGING FOR Customer Satisfaction Center, KitchenAid Portable Appliances, P.O. Box 218, St. Joseph, MI 49085-0218. SERVICE AFTER THE WARRANTY For service information, call toll-free 1-800-541-6390 Monday through Friday, 8 a.m. to 8 p.m. (Eastern Time), or Saturday, 10 a.m.
SERVICE OUTSIDE THE 50 UNITED STATES ARRANGING FOR AND PUERTO RICO WARRANTY AND SERVICE INFORMATION Consult your local KitchenAid dealer or the store where you purchased your PRO LINE™ Series Blender for information on how to obtain service.
® FOR THE WAY IT’S MADE.™ ® Registered Trademark/™ Trademark of KitchenAid, U.S.A. © 2003. All rights reserved. Specifications subject to change without notice.
