® 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 Printed in USA Rev 4/04 Visit us at www.oster.com P.N.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should be followed, including the following: THIS PRODUCT IS FOR HOUSEHOLD USE ONLY The maximum rating marked on the product is based on the attachment that draws the greatest load. Other attachments may draw less power. 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 liquids.
WELCOME ® FEATURES OF YOUR OSTERIZER CLASSIC BLENDER Congratulations on your purchase of an OSTER® Blender! To learn more about OSTER® products, please visit us at www.oster.com. A. Feeder cap for adding ingredients while blending B. Leak Proof Lid LEARNING ABOUT YOUR BLENDER A C.
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) FIGURE 6 FIGURE 4 FIGURE 5 Place threaded bottom cap over blade and turn clockwise to tighten. (Figure 4) Wrap the power cord from the cord storage area on the base of the blender until the cord is the length you desire. (Figure 5) Place jar assembly onto base.
PROCESSING FOODS FOOD PROCESSED QUANTITY IN BLENDER UNPROCESSED QUANTITY SPECIAL INSTRUCTIONS Apples 3/4 cup (200 mL) 1 cup (250 mL) of 1 inch (2.5 cm) pieces Apple Juice 1-1/2 cups (375 mL) 1 medium, peeled, cored, cut into eighths Liquefy continuously + 1 cup (250 mL) liquid Breadcrumbs 1/2 cup (125 mL) Cabbages, Red & White 1-1/2 cups (375 mL) 1 slice, torn in 8 pieces Pulse 2 times Pulse 1 – 4 times 3 cups (750 mL) of 1 inch (2.5 cm) pieces Chop continuously in 2 – 4 cups water. Drain.
F RUIT D IP VANILLA M ILK S HAKE 1/2 cup (125 mL) lemon yogurt 1/2 teaspoon (2 mL) grated lemon rind 1 tablespoon (15 mL) honey 1/4 teaspoon (1 mL) lime juice 8 ounces (227 g) Neufchatel Cheese, cut in 1-inch (2.5 cm) pieces Put yogurt, honey, lemon rind, and lime juice into blender container. Cover and process at ON until lemon rind is finely grated. With motor running, remove feeder cap and add cheese. Continue to process until smooth. Refrigerate several hours. Serve with fresh fruit.
M EXICAN C HOCOLATE F ROZEN M ARGARITA Omit water and add an additional 1-1/2 cups (375 mL) ice cubs. Process until slushy. 1/2 cup (125 mL) semi-sweet chocolate morsels 1 tablespoon (15 mL) instant coffee powder 1/2 teaspoon (2 mL) vanilla extract 1/4 teaspoon (1 mL) cinnamon 2 cups (500 mL) hot milk T RADITIONAL M ARGARITA Put all ingredients into blender container. Cover blender and vent feeder cap. Process at PULSE until morsels are dissolved. Serve hot.
Baby Food C ANNED OR F RESH F RUITS 3/4 cup (200 mL) cooked fruit 2 teaspoons (10 mL) fruit juice or water Put ingredients into blender container. Cover and process at ON until smooth. Test for smoothness and process again if necessary. M EATS OR V EGETABLES 1/2 cup (125 mL) cubed, cooked meat or vegetable 4 – 6 tablespoons (60 – 90 mL) milk, formula or other liquid Put ingredients into blender container. Cover and process at ON until smooth.
Z UCCHINI B READ S OUR M ILK PANCAKES 1 cup (250 mL) sour milk or buttermilk 1 egg 1 tablespoon (15 mL) sugar 1 cup (250 mL) all-purpose flour 1 teaspoon (5 mL) baking soda 1/2 teaspoon (2 mL) salt 1 tablespoon (15 mL) melted shortening or vegetable oil 1 cup (250 mL) all-purpose flour 1 cup (250 mL) whole wheat flour 1 teaspoon (5 mL) baking soda 1 teaspoon (5 mL) ground cinnamon 3/4 teaspoon (3 mL) ground cloves 1/4 teaspoon (1 mL) baking powder 1/4 teaspoon (1 mL) salt 2 cups (500 mL) zucchini, cut in
Soups G AZPACHO V EGETABLE S OUP 1/2 cup (125 mL) cooked vegetables 1 tablespoon (15 mL) soft butter 1 tablespoon (15 mL) flour 1/4 teaspoon (1 mL) salt 1 cup (250 mL) milk Put all ingredients into blender container. Cover and process at ON until smooth. Pour into small saucepan and heat over medium heat until hot.
M AYONNAISE L OW-C ALORIE R ANCH D RESSING 1 cup (250 mL) buttermilk 1 cup (250 mL) lowfat cottage cheese 1 1-inch (2.5 cm) piece onion 1/2 clove garlic 1 egg 1/2 teaspoon (2 mL) salt 1/2 teaspoon (2 mL) dry mustard 1/2 teaspoon (2 mL) sugar dash cayenne pepper 2 tablespoons (30 mL) white tarragon vinegar 1 cup (250 mL) vegetable oil Put all ingredients into blender container. Cover and process at ON until smooth. Chill for 1 hour before serving.
G INGER D RESSING M EXICAN S TYLE R ICE 3 tablespoons (45 mL) white vinegar 1 clove garlic 1/2-inch (1.25 cm) piece fresh gingerroot 1/4 cup (50 mL) vegetable oil 1 teaspoon (5 mL) soy sauce 1/4 teaspoon (1 mL) pepper dash salt 2 drops sesame oil Put vinegar, garlic and gingerroot into blender container. Cover and process at ON until garlic and gingerroot are finely chopped. Stop blender, add remaining ingredients, cover and process at PULSE until well blended.
C HICKEN WITH PARMESAN C REAM S AUCE 1 ounce (28 g) Parmesan cheese, cut in 1-inch (2.5 cm) cubes 2/3 cup (150 mL) heavy cream 1 egg yolk 2 sprigs parsley 1/4 teaspoon (1 mL) crushed tarragon 1/4 teaspoon (1 mL) cracked pepper dash onion salt 2 chicken breasts, split and boned 1/2 cup (125 mL) all-purpose flour 1/2 teaspoon (2 mL) salt 1 tablespoon (15 mL) vegetable oil 1 tablespoon (15 mL) butter Blender-chop cheese. Add cream, yolk, parsley, tarragon, pepper and onion salt.
Sauces B ÉARNAISE S AUCE 2 tablespoons (30 mL) dry white wine 2 tablespoons (30 mL) tarragon vinegar 4 sprigs parsley 1 small onion, quartered 1/2 teaspoon (2 mL) tarragon 1/2 teaspoon (2 mL) chervil W HITE S AUCE Thin: 1 tablespoon (15 mL) butter and 1 tablespoon (15 mL) all-purpose flour for each cup of milk or cream. Medium: 2 tablespoons (30 mL) butter and 2 tablespoons (30 mL) all-purpose flour for each cup of milk or cream.
TARTAR S AUCE S PAGHETTI S AUCE 1/2 cup (125 mL) mayonnaise 2 3-inch (8 cm) baby dill pickles, cut in 1-inch (2.5 cm) pieces 1 teaspoon (5 mL) lemon juice 1 1/4-inch (0.6 cm) slice onion 3 sprigs parsley 1 can (2 pounds or 908 g) tomatoes with juice 1 small onion, cut in eights 1/2 green pepper, cut in 1-inch (2.
T ROPICAL C REAM P IE P UMPKIN P IE 1/2 cup (125 mL) milk 1/2 cup (125 mL) light cream 2 eggs 1-1/2 cups (375 mL) canned pumpkin 2/3 cup (175 mL) brown sugar 1 teaspoon (5 mL) cinnamon 1/2 teaspoon (2 mL) salt 1/2 teaspoon (2 mL) ground ginger 1/4 teaspoon (1 mL) ground cloves 1/4 teaspoon (1 mL) allspice 1 teaspoon (5 mL) vanilla extract 1 9-inch (23 cm) unbaked pastry shell 1 can (20 ounces or 580 g) pineapple chunks in natural juice, drained; reserve juice 1/3 cup (75 mL) pineapple juice 1 package (3 o
Q UICK L AYER C OOKIES B LENDER C HEESE C AKE 16 graham cracker squares 1/2 cup (125 mL) melted butter or margarine 1 cup (250 mL) walnuts 1 package (6-ounce or 170 g) semi-sweet chocolate bits 1 package (6-ounce or 170 g) butterscotch bits 1-1/3 cups (325 mL) flaked coconut 1 can (14-ounce or 397 g) sweetened condensed milk 1-2/3 cups (400 mL) graham cracker crumbs 1/2 cup (125 mL) butter or margarine, melted 1/2 cup (125 mL) boiling water 1 package (3 ounces or 84 g) lemon-flavored gelatin 2 tablespoon
B UTTER C REAM G LAZE 1/4 cup (50 mL) butter or margarine, softened 3 tablespoons (45 mL) milk 1/2 teaspoon (2 mL) vanilla extract 1-1/2 cups (375 mL) powdered sugar Put all ingredients into blender container. Cover and process at ON until smooth and well blended.
G RAHAM -N UT C RUST E GG S ALAD 14 graham cracker squares 1/2 cup (125 mL) pecans 2 tablespoons (30 mL) sugar 1/4 cup (50 mL) butter, melted Prepare oven to 350°F (180°C). Break 8 graham cracker squares into blender container. Cover and process 3 times at PULSE or until finely crumbed. Empty container and repeat with remaining crackers and nuts. Combine crackers, nuts, sugar, and butter. Pat into a 9-inch (23 cm) pie pan. Bake 15 minutes. Cool.
S TRAWBERRY F REEZER J AM 1 Year Limited Warranty 1 quart (1 liter) strawberries 4-1/2 cups (1.12 liters) sugar 3 ounces (85 g) liquid pectin Put 1 cup (250 mL) strawberries into blender container. Cover and process 1 time at PULSE. Remove to a large glass measuring cup. Repeat with remaining berries. Measure 2-1/2 cups (625 mL) strawberries; add water if needed. Pour into large mixer bowl. Add sugar. Mix well and allow to stand 20 minutes. Add pectin and stir constantly for 3 minutes.