Oster OSTERIZER Recipes And Instructions

Oster
Marca
Oster
Modelo
OSTERIZER
Categoría
Pequeños electrodomésticos de cocina
Tipo
Recipes And Instructions
Blender Recipes
and Instructions
Nothing Blends
BetterTM
Than
Osterizer’
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1.
2.
3.
4.
5.
6.
7.
8.
9.
Read all instructions.
To protect against risk of electrical shock, do not put blender base
in water or other liquid.
Close supervision is necessary when any appliance is used by or
near children.
Unplug from outlet when not in use, before putting on or taking off
parts, and before cleaning.
Avoid contacting moving parts.
Do Not operate any appliance with a damaged cord or plug or after
the appliance malfunctions, or is dropped or damaged in any man-
ner. Return to Appliance Service Station, 160 Commerce Drive,
P-0.
Box 508, Bay Springs, MS 39422, for examination, repair, or
electrical or mechanical adjustment.
The use of attachments, including canning or ordinary jars and
processing assembly parts not recommended by Osterizer may
cause a risk of injury to persons.
Keep hands and utensils out of container while blending to prevent
the possibility of severe injury to persons and/or damage to the
blender. If scraping, folding, etc. is necessary, turn off and unplug
the blender, and use a rubber spatula only.
Blades are sharp. Handle carefully.
IO. To reduce risk of injury to persons never place cutting blades on
base without blender container properly attached.
11. Screw on container bottom firmly. Injury can result if moving
blades accidentally become exposed.
12. Always operate blender with cover in place.
13. Always hold container while processing. If the container should
turn when the motor is switched “On”, switch “Off” immediately
and tighten blender container in threaded container bottom.
14. When blending hot liquids, remove the feeder cap from the two-
piece cover. Do Not fill blender container beyond the four cup level.
Always begin processing at the lowest speed setting. Keep hands
and other exposed skin away from the cover opening to prevent
possible burns.
15. Do Not blend hot liquids in “Mini-Blend” jar.
16. Do Not use outdoors.
17. Do Not let cord hang over edge of table or counter, or touch hot
surfaces.
18. Do Not leave blender 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.”
OSTERIZER AND OSTERIZER DESIGNER SERIES
BLENDER PARTS AND CARE
This blender is designed for household use only.
COVER
The cover for your Osterizer blender consists of two parts, the plastic feeder cap and the vinyl cover,
The cover is self-sealing, and is made of vinyl which is resistant to absorption of odors and stains.
The feeder cap is removable for use as a measuring cap and provides an opening for the addition of
other ingredients.
CONTAINER
The
~-CUP
(1.25 liter) container (See Diagram 1 under Assembly of Container on page 5) 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
Consists of three parts: (Diagram 2) a sealing ring used as a cushion between the container and the
agitator;
(DiaQraII3
3) agitator of highgrade stainless steel; (Diagram 4) a threaded container bottom.
MOTOR AN0 MOTOR BASE
The powerful multi-speed motor is the heart of the appliance and is designed just for this unit. It is
completely enclosed within the housing (7). The motor uses a “free-floating” feature to reduce noise
and wear. This allows the square post which protrudes from the motor base to move slightly from side
to side. The powerful food processing motor can be overloaded. To avoid this possibility, closely fol-
low the instructions and the quantities specified in the recipes in this book.
CARE AND CLEANING OF YOUR OSTERIZER BLENDER
Blender container parts are corrosion resistant, sanitary and easily cleaned. Before first use and after
every use, separate container parts (items 1-4, see page 5) and clean thoroughly in warm, soapy
water, then rinse and dry well. DO NOT WASH ANY PARTS IN AN AUTOMATIC DISHWASHER
EXCEPT BLENDER JAR. Periodically check all parts before re-assembly. If the processing blades are
stuck or difficult to turn, DO NOT USE BLENDER. Check by carefully turning the blades in a counter-
clockwise direction (opposite edges are sharp). Blades should turn freely. If the glass container is
chipped or cracked DO NOT USE BLENDER. Further use could result in the container breaking during
use. Use only Osterizer recommended replacement parts available at an authorized service facility or
the factory. USE OF DAMAGED OR NON-RECOMMENDED PARTS COULD
RESUlT IN A SEVERE
PERSONAL INJURY AND/OR DAMAGE TO THE BLENDER. See page 5 for proper container assembly
and user instructions, NEVER IMMERSE THE MOTOR BASE IN WATER The housing can be cleaned
with a damp cloth (unplug first). The motor is permanently lubricated and does not require any addi-
tional lubrication, ANY SERVICING SHOULD BE PERFORMED BY AN AUTHORIZED SERVICE FACILI-
TY.
This appliance has a polarized plug (one blade is wider that the other). To reduce the risk of electric
shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet,
reverse the plug. If it still does not fit, contact a qualified electrician. Do not modify the plug in any
way.
INSTRUCCIONES PARA EL
US0
DE LA OSTERIZER
iEn hora buena!
Con
el
mero toque del interruptor,
su
licuadora OSTER
le
levanta
el
telon a un nuevo mundo encanta-
do en su cocina, pues ahora usted posee la licuadora mas fina
del
mundo -la original-, un verdadero
gigante con cien manos
para
convertir sus faenas culinarias en la mas amena operation con rapidez
increible.
La licuadora OSTER
le
ayudara a hacer comidas excepcionales, buenas y deliciosas, eliminando
el
penoso trabajo manual de moler,
rallar,
picar, desmenuzar, hacer mayonesas y cremas.
VOLTAJE: 110 voltaje
Antes de enchufar
su
licuadora OSTER, asegurese que el voltaje y frecuencia especificados en la parte
inferior de su licuadora son
los
mismos que
los
de
su
hogar.
PARTES DELVASO:
1. La
TAPA
DE MEDIDA es de plastico transparente y permite, al retirarla, agregar ingredientes
durante
el
licuado. Tambien se puede usar
para
medir ingredientes, siendo
su
capacidad de 1 onza
o 30 centimetros cubicos.
2. La
TAPA
del vaso es de material resistente a la absorcion de olores y a aceites de cocina.
3. El VASO esta graduado en tazas (Cups) y en litros
para
facilitar la medida de
los
ingredientes de
sus recetas. Es de material resistente al calor, pero deben evitarse
los
cambios bruscos de temper-
atura.
4. El EMPAQUE del caucho permite
el
sellado hermetico del vaso.
5. El AGITADOR contiene
las
cuchillas de licuado, de acero inoxidable.
NOTA:
Solo los vasos de OSTER se deben usar con la licuadora. Otros tipos pueden ser inapropiados a la veloci-
dad que desarrolla el motor de esta licuadora y romperse durante el funcionamiento.
ARMADO Y LIMPIEZA DEL VASO:
Siga estas simples instrucciones para armar el vaso. (Mire la pagina 5)
1. Coloque el vaso boca- empacadura abajo la una mesa. Rosca del vaso. (Eldibujo 1)
2. Tome el agitador con las cuchillas hacia abajo, insertelas sobre la empacadura. (El dibujos 2 y 3)
3. Enrosque la base de baquelita y ajustela. (El dibujo4)
Se recomienda desarmar el conjunto del vaso despues de cada uso y lavar las distintas partes con
agua jabonosa.
COlOCAClON DEL CONJUNTO DEL VASO
SOBRE
LA BASE DE LA LICUADORA
NOTA: Nunca haga. funcionar su licuadora sin colocar el vaso y nunca coloque o retire el vaso sin parar
previamente el motor
1. Coloque el vaso sobre la licuadora insertando la BASE ROSCADA dentro del Aro del motor y con el
asa hacia atras.
2. Gire suavemente el vaso por el asa hacia la derecha y adelante para ejercer una leve presion adi-
cional
a.
la base roscada.
RECOMENDACIONES:
1.
Coloque primeramente en el vaso los ingredientes liquidos de sus recetas (excepto cuando la rec-
eta indica diferente).
2. Corte los ingredientes solidos en cubos de 2,5 cm. maximo.
3. Siempre coloque la tapa del vaso antes de encender o apagar la licuadora.
4. Para vaciar del vaso preparaciones consistentes, como mayonesa, mantequilla de nueces, desen-
rosque la base roscada del vaso y retire la preparacion por la salida ir)ferior del vaso.
5. Enfrie levemente los vegetales y caldos cocidos antes de colocarlos en el vaso.
6. Si el motor suena sobrecargado en una baja velocidad, cambie a la velocidad siguiente.
7. Siempre use su licuadora sobre una superficie plana, seca y limpia para no interferir con el enfri-
amiento del motor y evitar que succione materiales extranos.
8. Para licuar frutas o vegetales es conveniente comenzar con un poco de liquido como base.
PRECAUCIONES:
1.
No procese los alimentos demasiado tiempo. ‘La licuadora hace su trabajo en segundos. Es preferi-
ble parar e inspeccionar la preparacion que sobre licuar los alimentos.
2. No coloque cubitos de hielo sin por lo menos una taza de liquido.
5
3. No llene de mas el vaso, sobre todo si va a licuar en alta velocidad.
4. No inserte espatulas ni otros utensilios dentro del vaso sin’detener primeramente el motor.
5. Nunca coloque su mano dentro del vaso si este esta sobre la licuadora.
4
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 up-
side down so the small
opening is at the top.
2. Place sealing ring
on container opening.
TIGHTENING THE CONTAINER
1. To tighten contain-
er
bottom, put
assem-
bied container se-
curely
into motor
base ring with handle
and lug In front of the
right stop.
2. Using container
handle, turn contain-
er 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,
OI
remove from the motor base while
the motor is running.
3. Turn the agitator
4. Thread container
blades upside down bottom to container.
and place in mouth of
Engage threads prop-
container. erly. Screw on firmly.
1. To operate blend-
er, place assembled
container in motor
base ring with con-
tainer lug against flat
side of the motor
base stop. If contain-
er 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 con-
tainer, lift straight up. (If
it is not easily removed,
rock gently and lift up.
do not twist.) If con-
tainer bottom cannot be
loosened by hand, place
assembled container
into motor base ring
with handle in from of
left side stop. Using
handle, turn container
to right until container
bottom loosens
ALWAYS HOLD CONTAINER WITH ONE HAND WHILE PROCESSING. “MINI-BLEND” JARS
“Mini-Blend” jars
8
ounce [1250
ml]
or 30 ounce [950 mL] sizes available as an accessory...not normally included with your
blender). For proper assembly and tightening instructions, see above directions. The “Mini-Blend” jars allow for the pro-
cessing and storing of foods in the same container
DO NOT USE OTHER TYPES OF JARS FOR PROCESSING
FOODS. Ordinary jars may break or unscrew during pro-
cessing. Do not wash any parts, including container, in an
automatic dishwasher. DO NOT fill “Mini-Blend” jar above
MAXIMUM FILL LINE to allow for expansion of foods while
processing. Overfilling may cause the jar to break and could
result in injury.
5
How Your Osterizer Blender Works
Your Osterizer blender is a multi-speed appliance which operates on a wide range of speeds from very
slow to very fast. This range of speeds makes food preparation easy, interesting and also saves time
because your Osterizer blender processes foods in seconds.
In addition your Osterizer blender has 2 distinct methods of operation, CONTINUOUS run for blend-
ing, liquefying and fine chopping and CONTROLLED CYCLE BLENDING, used for coarse chopping
pieces of food, such as chopped vegetables, nuts or cheeses. There are several different ways of oper-
ating the CONTROLLED CYCLE BLENDING feature but all involve turning the motor “on” and “off”
intermittently. 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.
NOTE: A cycle consists of operating the blender for about 2 seconds and then allowing the blades to
coast to a stop
How to
UseYour
8 and 10 Speed Blender
The 3 buttons marked, CHOP GRATE and GRIND are “CYCLE” or “PULSE” operation buttons, they
also function as the OFF switch. As long as one of these buttons is held down the motor
operates-
as soon as the button is released, the motor shuts off. The additional buttons are for continuous oper-
ation
FOR CONTROLLED CYCLE OPERATION
Rest hand on container and push desired “Cycle” or “Pulse” button. Hold the button down for about 2
seconds, then release and allow the blades to coast to a stop. Repeat for number of cycles as speci-
fied in recipe. Release of a “Pulse” button turns the blender off.
FOR CONTINUOUS OPERATION
Rest hand on container and push desired speed button. When processing is finished, press and
release one of the “Pulse” buttons, or the “OFF” button to turn the blender off.
6
How to Use Your Dual Range 12,14
or
16-Speed
Blender
12 speed- Speed is selected by using the speed buttons and the rotary switch which selects the high
or low range of the speed buttons. ON, OFF and PULSE are controlled by the buttons marked ON,
OFF or PULSE.
There are two types of 14 Speed blenders.
14 speed [Type 11 - Speed is selected by using the speed buttons and the rotary switch which
selects the high or low range of the speed buttons. There is an ON button and one button which con-
trols OFF and PULSE.
14 [Type 21 or 16 Speed
-
Speed is selected by using the speed buttons and the buttons marked
by high and low which selects the high or low range of the speed buttons. There is a seperate
PULSE button and a rotary switch to turn blender ON or OFF.
FOR CONTROLLED CYCLE OPERATION
With rotary switch in PULSE-OFF position or OFF button pressed, rest hand on container. Select and
press proper speed and speed range (HI and LO). Then press the PULSE button and hold in for about
2 seconds. Release button and allow blades to coast to a stop. Repeat for number of cycles as speci-
fied in recipe. Release of the PULSE button turns the blender off.
CONTINUOUS OPERATION
Rest hand on container, press speed and range buttons. Move rotary switch to ON position or press
the ON button. When processing is finished, move rotary switch to “PULSE OFF” position or press
the OFF button.
To Process Food
1. Assemble container (see page 5, Assembly of Container).
2. Put ingredients into blender container, cover firmly, and place container into ring on motor base
(see page 5, Tightening the Container).
FOR CONTROLLED CYCLE OPERATION
Select the proper speed, rest hand on container and activate the blender for about 2 seconds, Repeat
this procedure for as many cycles as required by the recipe. (See page 6-7 for detailed instructions for
controlled cycle operation of the specific blender you own.)
FOR CONTINUOUS OPERATION
Select the proper speed, turn blender on to begin processing. When processing is completed, turn
blender off (See pages 6-7 for detailed instructions for continuous operation of the specific blender
you own.)
CAUTION: NEVER LEAVE BLENDER WHILE IT IS PROCESSING. If container should turn while motor
is on, switch it OFF immediately and tighten jar in container. (See page 5, Tightening the Container,)
Do’s and Don’t’s
DO:
1. Use only the line voltage and frequency as specified on the bottom of the blender.
2. Always operate blender on a clean, dry surface to prevent air from carrying foreign material or water
into the motor.
3. Put liquid portions of recipes into blender 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 3/4”
(1.8 cm) to 1
”
(2.5 cm). Cut all kinds of cheeses into pieces no larger than 3/4” (1.8 cm)
5. Use rubber spatula to push ingredients to be chopped into liquid portion of recipe ONLY when
motor is OFF.
6. Place cover firmly on blender 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.
8. Pour mixture if liquid or semi-liquid consistencysuch as muffin and cake batter,from blender con-
tainer
9. Allow cooked vegetables and broth to cool before pouring into blender container for processing.
10. Switch to the next higher speed if the motor seems to labor when processing at one of the lower
speeds to prevent Overloading of the motor.
11,
Use a “Mini-Blend” or 5
-
cup blender container to process citrus rind, coffee beans or cereal
grains. Use only glass blender container to process whole spices and hard cheese.
DON’T:
1. DON’T expect your blender to replace all of your kitchen appliances. It will not: mash potatoes,
whip egg whites or substitutes for dairy toppings, grind raw meat, knead or mix stiff doughs, or
extract juices from fruits and vegetables.
2. DON’T process mixtures too long. Remember, the blender performs its tasks in seconds not min-
utes. 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.
3. DON’T overload the motor with extra-heavy or extra-large loads. If the motor stalls, turn off immedi-
ately, unplug cord from outlet and remove a portion of the load before beginning again.
4. DON’T attempt to remove blender container from motor base or replace it until the motor has coast-
ed to a complete stop. Blender parts can be damaged.
5. DON’T remove container cover while processing, as food spillage can occur. Use feeder cap open-
ing to add ingredients.
6. DON’T place or store processing assembly on motor base without first correctly assembling to
blender container. Severe injury can result if blender is accidentally turned
7. DON’T use any utensil, including spatulas, in the container while the motor is running. They can
catch in the moving blades, break the container and cause severe injury.
8
8. DON’T use ANY container not recommended by manufacturer for processing foods. Other contain-
ers may break or loosen during processing and cause severe injury.
9. DON’T use “Mini-Blend” jars for processing whole spices (except peppercorns) or hard
cheeses, as they can break the “Mini-Blend” jars and cause injury.
Blending Tips
HOW TO USE A RUBBER SPATULA WITH YOUR OSTERIZER BLENDER
When blending ingredients of a heavy consistency, such as cheese dips and sandwich spreads, it is
necessary to use a rubber spatula to help the mixture get down to the blades. To use spatula, turn
motor off, remove the cover, move the spatula up and down rapidly along sides of the container, and
push the ingredients from the sides of the container to the center.
MAYONNAISE
If mayonnaise curdles or liquefies, empty contents from container, blend another egg and one-fourth
cup (50mL) of liquefied or curdled mayonnaise until mixed. Remove feeder cap and pour remaining
mayonnaise instead of oil into center of container. Use rubber spatula to thoroughly blend oil into
mixture.
GRAVY OR WHITE SAUCE
To smooth gravy or white sauce which may be lumpy, pour into measuring cup and then put about
l/2
cup (125mL) into blender container, cover and start processing at STIR. Remove feeder cap, and
with motor running, gradually add remaining gravy or sauce. Continue to process until smooth.
CHOPPING GIBLETS
To chop giblets for gravy, cook the giblets in water or broth, then cool to room temperature. Cut
giblets into 1” (2.5 cm) pieces, put in blender container and cover with cooled cooking liquid. Cover
container, and process 2 cycles at GRIND (SHRED). (If giblets are not chopped finely enough, process
for one or two additional cycles.)
MAKING BUmER
Heavy cream, sweet or sour, can be used to make butter-pour into blender container. Cover and
process at WHIP (CHOP) until butter forms. Pour into strainer to drain off liquid, then put butter into
small bowl and press with spatula to remove as much liquid as possible. Add salt while kneading but-
ter. Try adding 1 tablespoon (15mL) dried herbs (parsley, tarragon, savory or a garlic clove) per cup
(250mL) of cream for delightful herb butter.
GRATING 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.
ORANGE AND LEMON PEEL
Freeze thin strips of orange and lemon peel, then process l/2 cup (125mL) at a time in “Mini-Blend”
jar at SHRED (GRIND). Store in freezer in “Mini-Blend” jar and use as needed for pies, cookies,
breads, etc.
BREAD CRUMBS
Prepare bread crumbs from old bread (see “How To” section) and store in glass jars in refrigerator
GRINDING POPPY SEEDS
To grind poppy seeds for fillings, place
l/2
cup (125mL) pappy seeds in “Mini-Blend” jar and
process at SHRED (GRIND) until seeds are crushed and moist. Stop blender once or twice to shake
down seeds from top of container.
GRATING COCONUT
To grate fresh coconut, set speed at LIQUEFY, remove feeder cap, start motor and drop coconut pieces
into revolving blades. After grating 1
l/2
Cups (375mL) coconut, empty container and repeat process
until all coconut is grated.
HARD AND DRY CHEESE
Cheddar or processed cheese which has become hard and dry after long storage in the refrigerator
may be cut into pieces and grated in the blender. Process at SHRED (GRIND) until finely grated, then
use for casserole toppings, in sauces, etc. DO NOT USE “Mini-Blend” jars when processing hard
cheese.
How To:
Due to variations in size, consistency and age of food items to be CYCLE PROCESSED, it may be
necessary to increase or decrease the number of cycles indicted in this section and in the recipes
throughout the book to achieve desired results. If your blender does not have the speed listed, use the
speed in parentheses.
BLENDER-CRUMB
Bread l Tear one slice of fresh, plain or buttered, bread into 8 pieces, put into Osterizer blender con-
tainer, cover and process at:
CHOP
1 cycle
GRATE
2 cycles
GRIND Continuous
i/2
cup
(125mL)
coarse crumbs
l/2
cup (125mL) medium crumbs
l/2
cup (125mL) fine crumbs
Cracker, Cookies l Break cracker and cookies into blender container, cover and process at:
10 chocolate wafers
16 small coconut cookies
6 graham crackers
16 soda crackers
GRIND
GRIND
GRIND
GRATE
3 cycles
3 cycles
3 cycles
2 cycles
i/2
cup (125mL) crumbs
l/2
cup (125mL) crumbs
l/2
cup (125mL) crumbs
l/2
cup (125mL) crumbs
16 vanilla wafers
GRIND
6 zwieback slices GRIND
If finer size is desired, process one additional cycle.
3 cycles
4 cycles
l/2
cup (125mL) crumbs
l/2
cup (125mL) crumbs
10
BLENDER-CHOP (water method)
Cut vegetables into pieces about 1” (2.5 cm) in size and place recommended quantity in Osterizer
blender container. Cover vegetables with cold water, cover container and process at:
Apples-3 cups (750mL) STIR (CHOP)
2 cycle
2 cups (500 ml) grated
Cabbage, red-3 cups (750mL) GRIND
1 cycle
11/2 cups (375mL)
Cabbage, white-3 cups (750mL) GRIND
1 cycle 11/2 cups (375mL)
Carrots-2 cups (500mL)
GRIND 1 cycle 2 cups (500mL)
Green pepper-3 cups (750mL)
CHOP 1 cycle 2 cups
(5CfOmL)
Onion-3 cups (750mL) CHOP 1 cycle 2 cups (500mL)
Potatoes-3 cups (750mL) GRIND
1 cycle 3 cups (750mL)
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)
Cut foods into pieces about
3/4”
(1.8 cm) in size and place recommended quantity in Osterizer
blender container or in “Mini-Blend” jar.
(l/2
up or 125 mL only). Process at:
Apple-i cup (250mL) STIR (CHOP)
2 cycles
Carrot-i cup (250mL) GRATE
2 cycles
Celery-l cup (250mL)
STIR (CHOP)
2 cycles
Green pepper-l cup (250mL) STIR (CHOP) 2 cycles
Onion-i cup (250mL) STIR (CHOP) 2 cycles
Cheese, Cheddar-i/2 cup (125mL) GRIND
3 cycles
Cheese, Swiss-l cup (250mL) GRIND
4 cycles
Eggs, hard cooked-2 quartered STIR (CHOP) 1 cycle
Nuts-i/2
Cup (125mL) in “Mini-Blend” jar or 1 cup (250 mL) in large container.
Peanuts-l cup (250mL) CHOP 3 cycles
l/2 cup (125mL) CHOP 2 cycles
Almonds GRIND 4 cycles
Pecans
CHOP
2
cycles
Walnuts
CHOP
2
cycles
1 cup (250mL)
1
cup (250mL)
1 cup (250mL)
1 cup (250mL)
1 cup (250mL)
l/2 cup (125mL)
1 cup (250mL)
l/2 cup (125mL)
Reconstitute
Frozen Concentrated Juices l Put water and juice into the Osterizer blender container. Cover and
prcess
at STIR only until well mixed. Dry
Milk.
Put dry milk solids and water into the blender con-
tainer. Cover and process at STIR only until well mixed.
Blender-Grate
Semi-Hard and Hard Cheese l Put about
l/2
cup (125 mL) of cheese (in 1” or 2.5 cm cubes) into the
regular container (not in “Mini-Blend” container). Cover and process at BLEND.
11
Appetizers
NIPPY ONION DIP
l/3
Cup (75mL) water 1 cup (250mL) creamed cottage cheese
1 package dry onion soup mix 4 strips bacon, diced, fried and well
1 tablespoon (15mL) horseradish drained
Put water, onion soup mix, horseradish and cottage cheese into Osterizer blender container. Cover and
process at BLEND until smooth. Empty into serving bowl. Add bacon and mix well.
tiELO:
1
l/,?CUPS(375ML)
COTTAGECHEESE‘SOUR
CREAM"
l/3
cup (75mL) milk
1 tablespoon (15mL) lemon juice
1 cup (250mL) creamed cottage cheese
Put ingredients into Osterizer blender container. Cover and process at BLEND until smooth. Use as a
base for chilled dips such as California Onion Dip, on baked potatoes or in salads.
YIELD:
1
CUP
(250ML)
PIZZAFONDUE
1 onion, chopped
l/2
pound (227 g) ground beef
2 cans (10 112 ounces or 298 g)
pizza sauce
1 tablespoon (15mL) cornstarch
1
l/2
teaspoons (7mL) fennel seed
1112 teaspoons (7mL) oregano
l/4
teaspoon (1mL) garlic powder
1 cup (250mL) Cheddar cheese, cubed
1 cup (250mL) mozzarella cheese, grated
Brown onion and meat in fondue pot at HI. Reduce heat to MED. Put pizza sauce, cornstarch, fennel
seed, oregano and garlic powder into Osterizer blender container. Cover and process at LIQUEFY (ICE
CRUSH) until blended. Add half the Cheddar cheese cubes, blend well. Gradually add remaining
Cheddar cheese through feeder cap opening. Blend until smooth. Pour into fondue pot, add mozarella
cheese, stirring until melted and thickened. Serving: Adjust MED range to maintain bubbly consisten-
cy. Dunkers: Garlic bread cubes, toasted English muffin cubes. Serve over toasted English muffins for
luncheon treat.
S
ERVES
4-~ASMAINDKH
1O-!2ASAPPET/ZER
GUACAMOLE DIP
3 tablespoons (45mL) lemon juice
1 medium tomato, quartered
1 small onion, quartered
2-4 small jalapeno peppers
1 teaspoon (5mL) monosodium glutamate
1 teaspoon (5mL) salt
2 large ripe avocados, cut in pieces
Put all ingredients into Osterizer blender container. Cover and process at LIQUEFY (ICE CRUSH) until
smooth. (If necessary, STOP BLENDER, use rubber spatula to keep mixture around processing blades.
Cover and continue to process). Serve with corn chips, crackers or raw vegetables.
13
Baby Food
Feeding Baby need no longer mean separate cooking, or purchasing of special foods. Family foods are
fresher-and the Osterizer blender gives them a uniform texture and smooth consistency.
Prepare regular family meals-then process Baby’s portion in your blender. Saves work, time and
money-makes it easier to introduce new foods, too.
Always consult your physician before introducing new foods. Use these basic recipes as a
guide-
then prepare your own combinations from the family food.
BASIC RECIPE-MEATSANDVEGETABLES
112 cup (125mL) cubed cooked meat or 4-6 tablespoons
(60-90mL)
milk,
vegetable formula or other liquid
Put ingredients into “Mini-Blend” jar. Process at LIQUEFY (ICE CRUSH) until smooth. To test for
smoothness, rub a small amount between your fingers. If any large particles can be felt, process again.
(Add full amount of liquid for very young babies- decrease amount as child grows older.)
BASICRECIPE-CANNEDORFRESHFRUITS
314 cup (200mL) cooked fruit 2 teaspoons (10mL) syrup from fruit
Put ingredients into “Mini-Blend” jar. Process at LIQUEFY (ICE CRUSH) until smooth. To test for
smoothness, rub a small amount between your fingers. If any large particles can be felt, process again.
(Add full amount of liquid for very young babies- decrease amount as child grows older.)
MEATCOMBODISH
l/2
cup (125mL) cubed, cooked lamb,
l/2
cup (125mL) milk
beet, veal or chicken 114 cup (50mL) cooked rice
2 tablespoons (30mL) cooked vegetables (carrots, peas, spinach, celery, squash)
Put all ingredients into Osterizer blender container. Cover and process at LIQUEFY (ICE CRUSH) until
very smooth. Refrigerate in covered container. Heat only amount to be used for serving. NOTE: For
younger babies, add an extra l/4 cup (50mL) milk
YIELD:
2-3 SERVINGS
JUNIORORTODDLERFOODS
Follow basic recipes above but process
1,2
or 3 cycles at GRIND depending on size of pieces desired.
14
Beverages
IMPORTANT The blender container should contain at least 1 cup (250mL) of liquid in order for whole
ice cubes to process properly. Some of the recipes in this section do not call for this much liquid. In
these recipes only, follow this simple step; add all ingredients, cover container, process 3 cycles at
LIQUEFY (ICE CRUSH) to break cubes. Then continue to process for a few seconds,
FRESHLY-GROUNDCOFFEE
Freshly-ground coffee is easily and quickly prepared in the Osterizer blender. For small amounts up to
l/2
cup (125mL) of coffee beans use the “Mini-Blend” container up to a cup (250mL) can be
processed in the large container. It’s best not to grind more than a day’s supply since ground coffee
loses flavor rapidly.
For Regular grind, process 10 cycles at GRIND.
For Drip grind, process 15 cycles at GRIND.
PEACH COOLER
1 cup
(250mL)
milk 2-3 drops almond extract
1 cup (250mL) peaches 1 cup
(250mL)
vanilla ice cream serving dash of
salt consistency
Put all ingredients except ice cream into Osterizer blender container. Cover and process at LIQUEFY
(ICE CRUSH) until smooth. Stop blender, add ice cream, cover and process 1 cycle at BLEND.
YIELD:
2 SERVINGS
DAIQUIRI
l/3
cup (75mL) frozen limeade
3 jiggers light rum
concentrate
5
ice cubes
Put all ingredients into Osterizer blender container. Cover and process at (LIQUEFY) (ICE CRUSH) for
a few seconds. Strain into cocktail glasses.
Ym:2
&OUNCE
(~~OG)SERVINGS
VARIATION: Frozen Daiquiri
Add one more jigger rum, double the amount of ice and continue to blend until sherbet consistency.
Do not strain.
MILKSHAKESAND MALTS
1 cup (250mL) milk
flavoring
2 cups (500mL) vanilla ice cream
malt powder, if desired
Put all ingredients into Osterizer blender container. Cover and process at LIQUEFY (ICE CRUSH) until
smooth.
b?ELD:28-OLlNCE(227G)SfRVlNGS
15
EGG NOG
1
l/2
jiggers light rum
2 tablespoons (30mL) sugar
2/3 cup (170mL) heavy cream 2 ice cubes
3 eggs
nutmeg
Place all ingredients except ice cubes into Osterizer container. Cover and process at LIQUEFY (ICE
CRUSH). With motor running, remove feeder cap and add ice cubes one at a time. Continue to
process until smooth. Pour into serving glasses. Garnish with nutmeg.
b?ELD:
5
$-OUNCE(l136)
SERVINGS
BRANDY ALEXANDER FRAPPE
1 jigger brandy
l/2
cup (125mL) milk
1 iigger creme de cacao
1 quart (1 liter) vanilla ice cream
Put all ingredients into Osterizer blender container. Cover and process at LIQUEFY (ICE CRUSH) until
smooth.
YIELD:
4
~-OUNCE
(1706)
SERWNGS
VARIATIONS: Substitute the following liqueurs for the brandy and crame de cacao:
Grasshopper:
1 jigger white creme de cacao
1 jigger green creme de menthe
Golden Cadillac:
l/2
jigger Galliano
1112 jiggers white creme de cacao
Pink Squirrel:
1 jigger creme de noyaux
1 jigger white creme de cacao
Koala Bear: 1 iigger white creme de cacao
1 jigger coffee flavored liqueur
PINA COLADA
l/4
cup (50mL) cream of coconut
l/2
cup (I 25mL) unsweetened
pineapple juice
2 jiggers light or dark rum
4-5 ice cubes
Put all ingredients except ice cubes into Osterizer blender container. Cover and process at LIQUEFY
(ICE CRUSH). With motor running, remove feeder cap and add ice cubes one at a time. Continue to
process until ice is crushed. Pour over additional ice; garnish with a cherry and pineapple slice.
YIELo:
3
~-oUN~E(I~OG)
SERVINGS
16
Breads
CHOCOLATE TEA BREAD
1 cup (250mL) nuts
2 cups
(500mL) biscuit mix
3/4
cup (200mL) hot orange juice
2 squares unsweetened chocolate
2/3
cup (170mL) sugar
1
egg
1 teaspoon
(5mL) vanilla extract
Heat oven to 350”
F
(180” C). Grease an 8
l/2”
x 4
l/2”
x 2 5/8” (21 x 11 x 6 cm) loaf pan. Blender
chop nuts. Empty into large mixing bowl. Add biscuit mix. Put all remaining ingredients into Osterizer
blender container. Cover and process at BLEND until smooth. Add to biscuit mix and nuts. Mix until
dry ingredients are moistened. Pour into prepared pan and bake 40 to 45 minutes until cake tester
comes out clean. Cool 5 minutes before turning out on cooling rack. Drizzle with Chocolate Glaze and
decorate with grated orange rind. Serve with Orange Cream Cheese Sandwich Filling.
YIELD:
1
LOAF
ORANGE CREAM CHEESESANDWICH FILLING
1/2cup
(125mL)
orange marmalade
8 ounces (227 g) cream cheese, cubed and softened
Put orange marmalade and a few pieces of cheese into Osterizer blender container. Cover and process
at LIQUEFY (ICE CRUSH). Remove feeder cap and add remaining ingredients gradually. (If necessary,
STOP BLENDER, use rubber spatula to keep mixture around processing blades. Cover and continue to
process until smooth.) If necessary, refrigerate until firm enough to spread.
YIELD:
1
1/2CUPS(375ML)
DATE-BRAN BREAD
1 cup
(250mL)
all-purpose flour
1 cup (250mL) whole wheat flour
1
l/2
cups (375mL) whole bran
ceraal
1 teaspoon (5mL) salt
2 teaspoons (1OmL) baking powder
l/2
teaspoon (2mL) baking soda
l/2
cup (125mL) molasses
1
l/2
cups (375mL) milk
1
egg
1 cup (250mL) pitted dates melted butter
Heat oven to 350”
F
(180’ C). Grease an 81/2” x 41/2” x 2 5/8” (21 x 11 x 6 cm) loaf pan. Place all
dry ingredients in large mixing bowl; mix well. Place remaining ingredients except butter into
Osterizer blender container, Cover and process 3 cycles at CHOP. Pour liquid mixture over dry ingre-
dients Mix until all ingredients are moistened. Pour into baking pan. Bake 60 minutes. Remove from
pan and brush top with melt butter. Cool on wire rack.
YIELD:
1
LOAF
17
GERMAN CHEESE CAKE CRUST
18 pieces zwieback
3 tablespoons (45mL) sugar
3 tablespoons (45mL) melted butter
Topping:
1
l/2
cups (375mL) sour cream
2 tablespoons (30mL) sugar
l/2
teaspoon (2mL) vanilla extract
Filling:
4
cow
2 tablespoons (30mL) lemon juice
1 cup (25tJmL) sugar
2 packages (8 ounces or 227
g
each) cream cheese, sottened and cubed
1 teaspoon (5mL) vanilla extract
Preheat oven to 350” F (180” C). Break six pieces zwieback into Osterizer blender container. Cover
and process 4 cycles at GRIND. Empty into a small bowl. Repeat with remaining zwieback. Mix sugar
and melted butter with crumbs. Press into bottom and up sides of 9” (22 cm) spring form pan. Bake 5
minutes. Cool.
Put eggs, lemon juice, sugar, cream cheese and vanilla into blender container. Cover and process at
BLEND until smooth. Pour into crust. Bake 60 minutes. Combine sour cream, sugar and vanilla. Pour
over cake, bake 10 additional minutes. Cool cake before removing rim of spring form pan.
YIELD:
1
y(22CM)CAKE
GRAHAM CRACKERCAKE
4
l/3
cups (1075mL) graham cracker
crumbs
1 tablespoon (15mL) baking powder
1
/4 teaspoon (1mL) salt
3 eggs, separated
1 112 cups (375mL) milk
314 cup (200mL) shortening
1
l/2
cups (375mL) sugar
1 teaspoon (5mL) vanilla extract
Heat oven to 350” F
(180’
C). Grease and flour two 9” (23 cm) cake pans. Break 8 graham crackers
into Osterizer blender container. Cover and process 3 cycles at GRIND. Empty into mixing bowl and
repeat with remaining crackers, add baking powder and salt. Put egg yolks, milk, shortening, sugar
and vanilla into blender container. Cover and process at MIX (BLEND) until smooth. Add to cracker
crumbs and mix well. Beat egg whites with rotary beater until stiff. Fold into cracker mixture. Pour into
prepared pans and bake 30 to 35 minutes. Cool 5 minutes in pan, then finish cooling on cake racks.
Frost with favorite frosting.
YIELD:
1
g"(23CM)LAYER CAKE
19
Cookies
OATMEAL DATE SQUARES
l/2
cup (125mL) nuts
l/2
cup (125mL) hot waler
2 cups (500mL)
sott dates, pitted
l/2
cup (125mL) sugar
dash salt
2 tablespoons (30mL) lemon juice
3/4 cup (200mL) sott butter
1112 cups (375mL) flour
1 cup (250mL) brown sugar
1 teaspoon (5mL) baking soda
l/2
teaspoon (2mL) salt
1
314 cups (450mL) quick-cooking oatmeal
Heat oven to 375”
F
(190” C). Lightly grease a 13” x 9” (33 x 23 cm) pan. Blender-chop nuts. Put
water, dates, sugar, salt and lemon juice into Osterizer blender container. Cover and process at LIQUE-
FY (ICE CRUSH) until dates are very finely chopped. Set aside. In large mixing bowl combine remain-
ing ingredients. Mix at MED. until crumbly. Press half the mixture in the bottom of prepared pan.
Spread with date filling. Sprinkle remaining crumb mixture over top and press down lightly. Bake 40
minutes. Cut into squares while slightly warm.
hELD:2-3DOZENSQUARES
BITTER SWEET BROWNIES
1 cup (250mL) pecans
l/2
cup (125mL) soft butter
112 cup (125mL) flour 1 cup (250mL) sugar
1 teaspoon (5mL) baking powder 1 teaspoon (5mL) vanilla extract
112 teaspoon (2mL) salt 2 squares unsweetened chocolate,
2
eggs
melted
Heat oven to 350” F (180” C). Grease a 9” (23 cm) square pan. Put
l/2
cup (125mL) nuts into
“Mini-
Blend” container, process 2 cycles at CHOP and empty into mixing bowl. Repeat with remaining nuts.
Sift flour, baking powder and salt into bowl with nuts and set aside. Put eggs, butter, sugar, vanilla
and chocolate into Osterizer blender container. Cover and process at SHRED (BLEND) until smooth.
Pour over flour mixture and mix until well blended. Spread in prepared pan and bake 20 to 30 min-
utes. Cool and frost with Chocolate Frosting. Cut into bars or squares.
20
Desserts
CHOCOLATE VELVET
l/2
cup (125mL) cold milk
2 envelopes unflavored gelatin
l/2
cup (125mL) milk, heated to boiling
1
coo
l/4
cup (50mL) sugar
dash salt
1 cup
(250mL)
semi-sweet chocolate bits
1 teaspoon (5mL) vanilla extract
1 cup (250mL) milk or heavy cream
11/2 cups (375mL) crushed ice or 5 whole
ice cubes
Put cold milk and gelatin into Osterizer blender container. Cover and process at STIR to soften gelatin.
Remove feeder cap and add hot milk. Process until gelatin is dissolved. If gelatin granules cling to
container, STOP BLENDER, use a rubber spatula to push them into the mixture. When gelatin is dis-
solved, add egg, sugar and salt. Replace feeder cap. Turn control to LIQUEFY (ICE CRUSH) and add
chocolate bits. Continue to process until smooth, then add vanilla, milk or cream and ice. Continue to
process until ice is liquefied. Pour at once into individual serving dishes or
~-CUP
(1
l/4
liter) mold.
Chill until firm, about 15 minutes.
YIELD:
6-8SERVlNGS
BLENDER CHEESE CAKE
1 273 cups (400mL) graham
1 package (3 ounces or 84 g)
cracker crumbs
lemon gelatin
l/2
cup (125mL) butter melted 2 tablespoons (30mL) lemon juice
l/2
cup (125mL) boiling water 2 cups (500mL) cottage cheese
1 container (10 ounces or 280 g) frozen whipped topping
Combine cracker crumbs and butter; mix well. Press into bottom of 7” x 11
”
(18 x 28 cm) pan. Set
aside. Pour boiling water into Osterizer blender container, add gelatin. Cover and process at BEAT
until gelatin is dissolved. Add lemon juice and 1 cup (250mL) cottage cheese. Process at LIQUEFY
(ICE CRUSH) until smooth. Add remaining cottage cheese and process until smooth. Pour into large
mixer bowl. Add frozen whipped topping and mix with electric mixer until smooth. Pour over graham
cracker crust. Chill until set. (This is ready for serving in minutes.)
NOTE: Flavor of gelatin may be varied. For an added treat, spread pie filling over cheese cake after it
has set. Refrigerate 1 hour. Serve. If desired, 1 cup (250mL) fresh fruit can be folded into the mixture
before pouring into crust.
YIELD:
10-12SERVlNGS
Entrees
MEATLOAF
2 slices bread
1-G
pounds (661 g) ground beef
lj2
pound (227 g) ground pork
2
eggs
1 medium onion, quartered
6 sprigs parsley
1 teaspoon (5mL) Worcestershire sauce
1 cup (250mL) canned, drained tomatoes
1 teaspoon (5mL) salt
l/2
teaspoon (2mL) pepper
Heat oven to 350”
F
(180” C). Break 1 slice of bread in 8 pieces into Osterizer blender container.
Cover and process 2 cycles at GRATE. Empty into mixing bowl. Repeat with remaining bread. Add
meat. Put remaining ingredients into blender container. Cover and process 2 cycles at GRATE. Pour
over meat and crumbs, mix thoroughly. Pack into a loaf pan and bake about 1 hour.
fiELD:8SWlNGS
SPANISH RICE
1 can (26-ounces or 794 g) tomatoes with juice
l/4
teaspoon (1 mL) garlic salt
1 medium onion, cut in eighths
l/4
teaspoon
(lml)
oregano
1 green pepper, cut in eighths dash of pepper
1 cup (250mL) Cheddar cheese cubes 2 cups (500mL) quick-cooking rice, 1 tea-
spoon (5mL) salt
uncooked
Heat oven to 350”
F
(180” C). Grease a 2-quart (2 liter) casserole. Put all ingredients except rice into
Osterizer Blender container. Cover and process 3 cycles at GRIND. Mix with rice and pour into casse-
role. Cover and bake 35 to 40 minutes.
tiElD:
6-8
SERVINGS
QUICHE LORRAINE
4 eggs
1
l/2
cups (376mL) light cream or
undiluted evaporated milk
1 tablespoon (15mL) all-purpose flour
112 teaspoon (2mL) salt
l/4
teaspoon (1mL) pepper
l/4
teaspoon (1 mL) nutmeg
1 medium onion, cut In eighths
1
l/2
cups (375mL) Swiss cheese, cubed
1 pound (454 g) pork sausage, crisply
fried and crumbled or
3/4 pound (339 g) sliced bacon, crisply
fried and crumbled
1
9”
(23 cm) unbaked pie shell
Preheat oven to 375”
F
(190” C). Put eggs, light cream or evaporated milk, flour, salt, pepper and
nutmeg into Osterizer blender container. Cover and process at MIX (BLEND) until well blended. Stop
blender and add the onion pieces and Swiss cheese cubes. Cover and process 3 cycles at GRIND.
Sprinkle crumbled sausage or bacon into bottom of unbaked pie shell and pour egg mixture into pie
shell. Bake for 35 to 45 minutes or until a knife inserted into center comes out clean.
YIELD:
19”(23c~)
RUICHE
22
SPAGHETTI SAUCE
1 can (16 ounces or 464 g) tomatoes
1 can (16 ounces or 426 g) tomato sauce
1 can (6 ounces or 170 g) tomato paste
l/2
medium onion
l/4
green pepper
l/2 garlic clove
1 tablespoon (16mL) sugar
2 teaspoons (1OmL) Italian seasonings
2 teaspoons (1OmL) salt
Put all ingredients into Osterizer blender container. Cover and process 2 cycles at GRATE. Pour into
2-quart (2 liter) saucepan Simmer 15 minutes. Serve with spaghetti
Ym:
4
CUPS (1 LITER)
CHUNKSTYLECHILI
3 tablespoons (45mL) oil
2 cloves garlic
4 pounds (2 kg) beef stew meat, cut in
l-inch (2.6 cm) chunks
2 cans (28 ounces or 794 g) tomatoes
with juice
2 medium green peppers, cut in
l-inch (2.5 cm) chunks
1 can (6 ounces or 170 g) tomato
paste
3 tablespoons (45 mL) chili powder
1 tablespoon (15 mL) Salt
3 cans (16 ounces or 454 g) red
kidney beans, drained and rinsed
3 medium onions, quartered
Brown garlic in oil. Remove. Brown meat on all sides. Put half the tomatoes, onion and green pepper
into Osterizer blender container. Cover and process 2 cycles at CHOP. Add to meat. Repeat. Add toma-
to paste and seasonings. Cover, bring to boiLTurn heat to low and simmer until tender, about 2-3
hours. Add kidney beans, heat through. Serve with oyster crackers or crusty French bread.
NOTE: Freeze serving size portion of chili for quick hearty meals for the months ahead.
YlELLl:
4
1/2
QUARTS
(4
LITERS)
23
Jams
&
Preserves
BLENDER-CHOP fresh, firm fruits in your Osterizer blender, a small quantity at a time. If you prefer
not to make jam at once, freeze the chopped fruit without sugar, and prepare the finished jam when
you have the time.
TOMATOJUICE
Quarter ripe tomatoes and cut out stems, white cores and any soft spots. Fill Osterizer blender con-
tainer with quartered tomatoes, cover and process at LIQUEFY (ICE CRUSH) until smooth. Measure
juice and pour into saucepan. Add 1 teaspoon (5mL) salt for each quart (liter) of juice. Bring to boil-
ing point and add 2 teaspoons (10mL) lemon juice or vinegar per quart (liter) of juice. Mix well.
Remove from heat. Remove foam. Fill hot sterilized quart (liter) canning jars leaving
l/2”
(1.3 cm)
headspace and seal. Process in boiling water bath 15 minutes.
VARIATION: For variety add a few cloves, celery tops, onion, green pepper. Process in pressure canner
for 10 minutes at 5 pounds (2 kg) pressure.
PEACHJAM
3 pounds (1.5 kg) firm, ripe peaches
l/4
cup (50mL) lemon juice
7 cups (1.75 liter) sugar 1 bottle @-ounces or 170 g) pectin
Wash, peel, pit and quarter peaches. Blender-chop 3 or 4 pieces of peaches. Empty into kettle. Repeat
process with remaining peaches. Add sugar and lemon juice. Bring to rolling boil and boil hard for 10
minutes. Add pectin and boil for 1 minute. Stir and skim for 5 minutes. Pour into sterilized canning
jars and seal. Process 10 minutes in boiling water bath canner.
k“ELD:
8
PINTS (4 LITERS)
APPLEBUTTER
4 pounds (2 kg) apples
1 teaspoon (5mL) nutmeg
2 teaspoons (IOmL) cinnamon 2 cups (500mL) sugar
l-1/3
cups
(325mL)
cider or apple juice
l/2
teaspoon (2mL) ground cloves
Wash and core apples: cut in eighths. Put
213
cup ( 150mL) cider and 5 or 6 pieces of apple into
Osterizer blender container. Cover and process at BLEND until smooth. Remove feeder cap and add
apple pieces until container is filled. Empty into saucepan. Repeat with remaining cider and apples.
Add sugar and spices to pureed apples. Cook over low heat about 1
l/2
hours, stirring occasionally.
Pour at once into sterilized canning jars and seal. Process 10 minutes in a boiling water bath at sim-
mering temperatures. If a smoother butter is desired, cook 1
l/2
hours, then process in blender and
cook an additional
l/2
hour.
bELO: ABOUT
3
PINTS
(1
l/z
LITERS)
24
Pancakes
PANCAKEMIXES
Follow recipe on box for ingredients
Put all ingredients into Osterizer blender container. Cover and process at MIX (BLEND) until pancake
mix is moistened. Pour out of container onto hot greased griddle about
l/4
cup (50mL) at a time and
cook until brown.
POTATO PANCAKES
2
cow
2 tablespoons (30mL) flour
1 small onion
l/4
teaspoon (5 mL) baking powder
1 teaspoon (5mL) salt 3 cups (750mL) cubed raw potatoes
Put eggs, onion, salt, flour, baking powder and
l/2
cup (125mL) potato cubes into Osterizer blender
container, Cover and process at LIQUEFY (ICE CRUSH) until smooth. Add remaining potatoes, cover
and process 2 cycles at GRIND. Pour onto a hot well-greased griddle. Drain on absorbent paper.
fiELDlo:
ITPANCAKES
CREPES
1
l/2
cups (375mL) sifted flour
3
coos
1
l/2
cups (375mL) milk
dash salt
2 tablespoons (30mL) vegetable oil
Put all ingredients into Osterizer blender container. Cover and process at BLEND until smooth. Heat a
small fry pan, brush with butter and pour in enough batter to cover the bottom. Tip and roll the pan, if
necessary, to spread the batter thin and evenly. Brown on one side. When top is set, flip crepe.
Sprinkle with confectioners’ sugar and roll jelly-roll fashion. Keep in warm oven before serving.
k?ELD.'20-24
CREPES
OATMEAL PANCAKES
1
l/2
cups (375mL) oatmeal
3/4 cup (200mL) milk
1
ego
2 tablespoons (30mL) oil
2 tablespoons (3DmL) brown sugar
1 tablespoon (15mL) baking powder
114 teaspoon (1 mL) salt oat flour
To make oat flour, put oatmeal into Osterizer blender container. Cover and process at GRIND until the
consistency of all purpose flour. Remove from container. Put all ingredients into blender container in
order listed. Cover and process at BLEND until smooth. Allow to stand for 5 minutes before using.
Pour onto preheated griddle over medium high heat.
YIELD..
12 4-INCH (10 CM) PANCAKES
Salads
COLESLAW
Put 3 cups (750mL) of cabbage pieces into Osterizer blender container, cover with cold water. Cover
and process 1-2 cycles at GRIND. (This is a medium-chop-if a finer chop is desired process 1 addi-
tional cycle.) Drain immediately through colander and season and mix with mayonnaise or any
desired dressing.
YIELD:
1
1/2
CUPS
(375ML)
MOLDED WALDORF SALAD
2 cups (500mL) boiling water
2 packages (3-ounces or 85 g each)
raspberry-flavored gelatin
1
l/2
cups (375mL) ginger ale
114
cup (50mL) walnuts
1 large apple, cut in pieces
1 stalk celery, cut in pieces
Add boiling water to gelatin and stir until gelatin is dissolved. Add ginger ale and chill until slightly
congealed. Put walnuts into Osterizer blender container. Cover and process 2 cycles at CHOP. Empty
container and put apples and celery into blender container. Cover with cold water and process 2
cycles at MIX (BLEND). Pour into colander and drain. Fold nuts, celery and apples into slightly con-
gealed gelatin mixture. Pour into a lightly oiled 6
l/2 cup (1 l/2 liter) mold. Chill until firm. Unmold
and garnish with lettuce leaves and fresh fruit.
YIELD.'
8SERVINGS
26
Salad Dressings
THOUSANDISLANDDRESSING
1 cup (250 ml) mayonnaise
1 slice onion,
l/2”
(1.3 cm) thick
l/4
cup
(50
ml) chili sauce 1 dill pickle, cut in pieces
1 teaspoon (5 ml) Worcestershire sauce 2 hard-cooked eggs, quartered
8
stuffed olives
Put mayonnaise, chili sauce, and Worcestershire sauce into Osterizer blender container. Cover and
process at BEAT (STIR) until well blended. STOP BLENDER and add remaining ingredients. Cover and
process 2 cycles at GRATE.
fiELD:
ABOUT
1
1/2
CUPS(375ML)
RUSSIAN SALAD DRESSING
1 can (10 3/4 ounces or 305 g) tomato soup
l/3
cup (75mL) vinegar
1 clove garlic
1 tablespoon (15 mL) Worcestershire sauce
1 cup (250 ml) oil
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) white pepper
1 tablespoon (15 ml) brown sugar
1 small onion, quartered
Put first 8 ingredients into Osterizer blender container. Cover and process at MIX (BLEND). Remove
feeder cap, pour oil into mixture in a steady stream, continue to process until thoroughly blended.
MELD:
3 CUPS (750 ML)
MAYONNAISE
1
coo
dash cayenne pepper
l/2
teaspoon (2 ml) dry mustard
2 tablespoons (30 ml) white tarragon
l/2
teaspoon (2 ml) sugar vinegar
l/2
teaspoon (2 ml) salt 1 cup (250 ml) salad oil
Put eggs, seasonings, vinegar and
l/4
cup (50 mL) of oil into Osterizer blender container. Cover and
process at BLEND. Immediately remove feeder cap and pour in the remaining oil in a steady stream.
(If necessary, STOP BLENDER, use rubber spatula to keep mixture around processing blades. Cover
and continue to process.) Store covered in the refrigerator up to 1 week.
k‘ELD:ABOUT
1
1/4CUPS(300ML)
VARIATION: For Lo-cholesterol Mayonnaise, use 2 egg whites instead of 1 whole egg. Proceed as
above.
27
Sandwich Spreads
PEANUTBUTTER
1
l/2
cups (375mL) salted, roasted peanuts
Put peanuts into blender container. Cover and process at BLEND to the desired consistency. (If neces-
sary, STOP BLENDER, use rubber spatula to keep mixture around the processing blades. Cover and
continue to process.)
YIELD:
3/4
CUP(k'olhiL)
EGGSALADSPREAD
6 hard-cooked eggs, quartered
l/2
teaspoon (2mL) salt
l/3
cup (75mL) mayonnaise 1 teaspoon (5mL) Worcestershire
1
l/2
teaspoons (7mL) lemon juice dash pepper
1
l/2
teaspoon (7mL) prepared mustard dash hot pepper sauce
Put 2 eggs into Osterizer blender container, Cover and process 2 cycles at STIR. Empty into bowl and
repeat with remaining eggs. Put remaining ingredients into blender container. Cover and process at
CHOP until mixed. Add to eggs and mix thoroughly.
YIELD:
7
1/2
CUPS
(375ML)
Sauces
WHITE SAUCE
THIN WHITE SAUCE
1 tablespoon (16mL) butter and 1 tablespoon (16mL) flour for each cup of milk or cream.
MEDIUM WHITE SAUCE
2 tablespoons (30mL) butter and 2 tablespoons (30mL) flour for each cup of milk or cream.
THICK WHITE SAUCE
3 to 4 tablespoons (46-6gmL) butter and 3 to 4 tablespoons
(46-60mL)
flour for each cup of milk
or cream.
Put ingredients into Osterizer blender container. Cover and process at WHIP (CHOP) until well blend-
ed. Pour into saucepan and cook over low heat, stirring constantly until thick. Season to taste with
salt and pepper.
CHEESESAUCE
Add l/2 cup (125mL) cubed Cheddar cheese to ingredients for White Sauce. Cover and process at
CRUSH (BLEND) until smooth.
28
HOLLANDAISE
4 egg yolks
1 tablespoon (15mL) lemon juice
l/2
teaspoon (2mL) salt dash of hot pepper sauce
l/4
teaspoon (1 ml) dry mustard
i/2
cup (125mL) butter, melted
Put egg yolks, salt, mustard, lemon juice and hot pepper sauce into Osterizer blender con\ainerCova
and process at MIX.Remove feeder cap and pour butter in a steady stream until mixture is completely
emulsified. This may be kept warm over hot water in a bowl. Do not let water boil.
FRESH HORSERADISH
1 cup (25gmL) horseradish root, cut
in 112” (1.3 cm) cubes
3/4 cup (2gfimL) white vinegar
1-2 tablespoons
(15-3gmL)
sugar
l/4
teaspoon
(lml)
salt
Put all ingredients into Osterizer blender container. Cover and process at GRIND until finely grated.
YIELD:
1
1/2
CUPS
(375ML)
EASY FUDGE SAUCE
l/3
cup (75mL) hot milk or cream
2 semi-sweet chocolate squares
(1 ounce or 28 g each), broken in half
l/2
teaspoon (2mL) vanilla
14 large marshmallows or
1 3/4 cups (435mL) miniature
marshmallows
Put milk, vanilla and chocolate into Osterizer blender container. Cover and process at LIQUEFY (ICE
CRUSH) until smooth. With motor running, remove feeder cap and drop marshmallows through.
Continue to process until smooth. Serve with ice cream, cake or brownies.
YIELD:
1
CUP
(250~L)
BARBECUE SAUCE
l/2
cup (125mL) ketchup 1 tablespoon (15mL) lemon juice
1 slice onion
l/2
teaspoon (2mL) salt
1 clove garlic
1 teaspoon (2mL) dry mustard
2 tablespoons (3gmL) brown sugar
l/2
teaspoon (2mL) prepared horseradish
1 tablespoon (15mL) Worcester-shire sauce
Put all ingredients into Osterizer blender container. Cover and process at MIX (BLEND) until thor-
oughly blended. Use to baste chicken, beef or pork.
&Lo:
2/3
CUP
(15Ohd)
29
I
FRESHAPPLESAUCE
l/4
cup (50mL) liquid (fruit juice or water)
4 apples, cut in eighths, peel if desired
l/4
cup
(50mL)
sugar
dash cinnamon
Put liquid and 4 or 5 pieces of apple into Osterizer blender container. Cover and process at BLEND
until smooth. Increase speed to FRAPPE (LIQUEFY) with motor running, remove feeder cap and add
remaining apples a few at a time. Add sugar and cinnamon
NELD:
ABOUTL?
CUPS
(?iI%ML)
NOTE: Add 2 teaspoons (10mL) ascorbic acid powder to keep fruit from darkening
LO-CALAPPLESAUCE
Substitute
l/4
cup (50mL) low-calorie lemon-lime or ginger ale soda for liquid. Omit sugar. Process
as above.
TARTARSAUCE
l/2
cup (125mL) mayonnaise 1 slice onion
2 dill pickles, cut in 1” (2.5 cm) pieces 3 sprigs parsley
1 teaspoon (5mL) lemon juice
Put all ingredients into Osterizer blender container. Cover and process at BLEND until onion and pick-
les are chopped.
bELD:3/4
CUP(~l%iL)
30
soups
Prepare family-pleasing cream soups quickly and easily from leftover vegetables by adding
l/2
cup
(125mL) cooked vegetables to
1
cup (250mL) of thin white sauce in Osterizer blender container.
Cover and process at LIQUEFY (ICE CRUSH) until vegetables are smooth. Heat and serve. Broth or
consomme may be substituted for milk.
FASTFRENCHONIONSOUP
4 cups (1 liter) water
3 medium onions, quartered
5 beef bouillon cubes
2 tablespoons (30mL) butter or margarine
Put all ingredients into Osterizer blender container. Cover and process 3 cycles at GRIND. Pour into
2-quart (2 liter) saucepan. Bring to boil; reduce heat to medium. Simmer 5 minutes. Top each serving
with a slice of toasted french bread, sprinkle with grated Parmesan cheese.
YIELD..
5 CUPS (1.25 LITERS)
CREAMOFTOMATOSOUP
1 cup (250mt) milk
2
l/2
cups
(625mL)
tomatoes
2 tablespoon (30mL) all-purpose flour
1 tablespoon (15mL) sugar
dash garlic
1 thin slice onion
dash pepper
2 tablespoons (30mL) soft butter
1 teaspoon (5mL) salt
Heat milk in a saucepan. Put the remaining ingredients into Osterizer blender container. Cover and
process at PUREE until smooth. Increase speed to MIX (BLEND) remove feeder cap and slowly pour
the hot milk into the mixture while processing. Reheat over low heat and serve immediately.
YIELD:
4
SERWNGS
31
RECETAS EN ESPAÑOL
PANQUERAPIDO
2 taza de harina
1/2
taza de mantequilla derretida
2
huevos completos
3/4
taza de azúcar
2 cucharaditas de
roya1
1/2
cucharadita de sal
3/4
taza de leche o jugo de pina o naranja
En su licuadora Osterizer bata en velocidad alta durante 3 minutos las mantequilla y los huevos,
alternándolos con el azúcar; incorporate la leche o el jugo ayudandose de una espátula de hule; anada
los ingredientes secos previamente cernidos y siga batiendo hasta formar una sola mezcla.
Engrase su molde, vacíe la mezcla hasta la mitad del molde y hornee por 20 minutos en 300°C y por
10 minutos masa 250°C.
RECUBIERTO DE VAINILLA PARA PASTEL
1
1/2
cucharadita de extracto de vainilla
2 cucharadas de
azucar
1/2
taza de miel de maíz 2 cucharadas de leche evaporada
50 gramos de mantequilla
En el
vasa
de su Licuadora Osterizer coloque todos los ingredientes, tape y oprima la tecla de “batir”, hasta formar
una pasta suave y tersa.
AZUCARGLASS
1
taza de azúcar granulada
En su licuadora Osterizer muela el azúcar en velocidad alta hasta que tome consistencia de harina
TERNERA EN ADOBO
1
kilogramo de ternera
1/2
vaso de vino blanco
1/2
cucharadita de orégano 3 chiles anchos, asados y desvenados
1 cucharada de consomé de pollo en polvo 1 cebolla rebanada pimienta, al gusto
Coloque la ternera en un refractario, espolvoreela con el orégano, la pimienta y el
consom6. Ponga en
el vaso de su licuadora Osterizer el vino con los ciles y la cebolla. tape y oprima la tecla de “moler”
hasta tener todo
perfectmente molido. Fría la salsa en un poco de aceite y ya sazonada viértala sobre
la ternera. Cubra con papel de estaño el refractario, métalo al horno a 250°C y hornee durante una
hora.
POLLO AL CHIPOTLE
8
piezas de pollo 1 lata chica de chiles chipotles adobados
1 lata de sopa, crema de pollo 1 taza de crema espesa sal y pimienta, al gusto
Espolvoree las piezas de pollo con sal y pimienta. Vacíe en el vaso de su licuadora Osterizer la sopa,
los chiles
y
la crema. Tápelo y oprima la tecla de “IicuaII’ hasta tener todo bien incorporado.
Acomode el pollo en un refractario y
bañelo con las salsa que preparó. Cocine al horno a calor regu-
lar hasta que el pollo este perfectamente cocido.
32
ALB6NDIGAS REGIAS
1/2
kilogramo de carne de puerco, molida
1/2
kilogramo de carne de res, moida
2 huevos
1/2
cucharadita de pimienta
1/4
kilogramo de papas cocidas y prensadas
1
1/2
cucharadas de consomé de pollo en polvo
2 chiles chiotles de lata, picados
4
ramitas
de yerbabuena
1/2
kilogramo de tomate verde, cocido
2 cucharadas de jugo de chipotle
1
ramita
de cilantro
En un recipiente mezcle las carnes con los huevos, la pimienta, las papas, el
consom6 y los chiles y
forme bolitas. En el vaso de su licuadora Osterizer coloque la yerbabuena, los tomates, el jugo y el
cilantro. Tape y oprima la tecla “licuar” has que los ingredientes
esten bien licuados. Ponga en una
cacerola un poco de aceite, agreque la salsa que preparó previamente colada, sazone por unos minu-
tos y agregue las bolitas de carne. Cocine hasta que las albóndigas
esten suaves.
CROQUETAS DE PESCADO
1 kilogramo de pulpa
3 dientes de ajo
5 hojas de laurel
1 pizca de
or6gano
10 pimientos
1 queso fresco
1
cebolla grande rallada
3 chiles jalpeños finamente picados
2 huevos
3 cucharadas de harina pan molido, lo necesario sal,
al
gusto
Hierva el pescado con suficiente agua, junto con el ajo, el laurel, el orégano, las pimientas y sal.
Escúrralo, quítele las espinas, la piel y desmenúcelo. coloque el pescado en el vaso de su licuadora
Osterizer, agregue el queso, la cebolla, los chiles, sal y pimienta. Tape y oprima la tecla de “moler”
hasta que todod los ingredientes
esten bien incorporados. Vacie a un recipiente y combine la pasta
con los huevos y la harina. Forme las croquetas, enharfnelas y cúbralas con el pan. Fríalas en abun-
dante aceite caliente hasta dorar. Sírvalas acompañadas de ensalada.
CREMA DE ESPINACAS
1
taza de hojas de espinacas
50 gramos de queso tipo americano kraft
50 gramos de mantequilla
Pongo todos los ingredientes menos la mantequilla en su licuadora Osterizer y muela en velocidad
alta durante 3 minutoes. En una cacerola derrita la mantequilla, vacíe los ingredientes molidos y
sazone. Deje hervir 5 minutos.
1 cucharada de cebolla picada
1
1/2
taza de leche evaporada sal y pimienta al gusto
33
SOPA DE CURRY CON CHICHAROS
2 cucharadas de mantequilla
2 cucharada de harina
2 tazas de pollo cocido y partido
1 cubito de caldo de pollo
1
1/2
tazas de leche evaporada
1
1/2
tazas de chícharos cocidos con jugo
1 chucharadita de polvo curry sal, al gusto
Ponga una cacerola a fuego lento con la mantequilla y la harina, muévala constantemente y añada el
jugo de los chícharos. Retírela del fuego cuando comience a hervir. Coloque la mitad del pollo en el
vaso de su licuadora Osterizer, tápelo y pulse la “picar” hasta que el pollo
este finamente picado.
Vacie el contenido de su vaso en la cacerloa que contiene la mezcla de harina. Repita el procedimien-
to con el resto del pollo. Coloque la mitad de los chícharos, la leche y el polvo de curry en el vaso de
su licuadora Osterizer, tápelo y oprima la tecla de “combinar”, mezcle sus ingredientes hasta que
estén combinados. Vacíe el contenido de su vaso a la cacerola del pollo picado y póngalo a hervir a
fuengo lento. Agregue el cubo de caldo de pollo y los ch-charos restantes, sal y pimienta. Deje hervir
la sopa 5 minutos a fuengo lento.
ENSALADA ORO
1 paquete de gelatina de limón
2/3 de taza de ‘leche evaporada
2/3 de taza de agua caliente 170 gramos de queso crema
2/3 de taza de jugo de pina 2/3 de taza de pina en conserva (escurrida)
2 cucharadas de vinagre
1 taza de zanahorias crudas, en trozos
Engrase un molde de rosca. Coloque la geletina y el agua caliente en el vaso de su licuadora
Osterizer. Tápelo y oprima el botón de “agitar” hasta que la gelatina se disuelva. Quite la copa medi-
dora y añada el jugo de piña, el vinagre y la leche. Oprima la tecla de “agitar” y añada el queso crema,
poco a poco. Deje trabajar el motor de su licuadora Osterizer por unos segundos más. Vacíe el con-
tenido en un recipiente. Coloque la piña y las zanahorias en el vaso de su licuadora Osterizer, tápelo y
pulse la tecla de “picar” hasta que queden bien picados. Vacíe el contenido de su vaso a la mezcla de
queso y envuelva los ingredientes con una espátula de hule. Vacíe el preparado en el molde
engrado
y
metalo al refrigerador hasta que endurezca.
SALSA PARA CARNE ASADA
l taza de catsup
1
l/2
tazas de agua
1 cucharadita de harina
3 cucharadas de vinagre
1 cucharado de salsa inglesa
í/4 de cucharadita de oregano
1/4 de cucharadita de mejorana
1 brizna de tomillo
1 brizna de sal de ajo
Coloque todos los ingredientes en el vaso de su licuadora Osterizer, tápelo y oprima la tecla de
“mezclar” hasta que todos los ingredientes estén bien incorporados. Está es para untar la carne mien-
tras se Está asando.
34
GUACOMOLE
6 aguacates limios y picados 1 taza de cilantro picado 2 cucharadas de jugo de limón
1 cebolla grande partida en 4 partes 6 ciles verdes serranos sal al gusto
2 cucharadas de aceite
Ponga el aceite, el jugo de limón, los chiles, la cebolla, el cilantro y la sal en el vaso de su kuadora
Osterizer, tápelo y oprima la tecla de pulso unos segundos. En un platon ponga el aguacate
espolvoreado con sal, vierta el contenido del vaso e incorpore bien con un tenedor.
SALSA ROQUEFORT
100 granos de queso tip-Roquefort
1/2
taza de vinagre de vino tinto
1/4 taza de aceite de olivo sal y pimienta, quebrada
Parta el queso en porciones pequenas y coloquelo en el vaso de su licuadora Osterizer. Agregue el
vinagre, el aceite, la sal y la pimienta. Tape y oprima la tecla de “combinar” hasta tener una salsa
tersa.
BOCADITOS DE JAMON
1 queso doble crema, chico
1/2
taza de nuez, finamente picada
1 limón, el jugo y la ralladura pimienta molida, al gusto 6 cucharadas de crema
1/4 kilogramo de jamon ahumado, finamente picado 3 cucharadas de pepinillos dulces, finamente picados
Ponga en el vaso de su licuadora Osterizer el queso con el jugo y la ralladura de limón, sazone con la
pimienta. Tape y oprima la tecla de “batir” hasta que se incorporen los ingredientes. Pase a velocidad
de
“mexclar” y agregue el jam-n, la nuez, los pepinillos y la crema. Mezcle perfectamente y sirva
untando en galletas o pan tostado.
DELICIA DE ATUN
1 lata de atun chica sin aceite
1/2
cebolla chica picada
1/2
taza de mayonesa 1 cucharada de perejil picado
114
de cucharadita de mostaza 1 pepino en vinagre, picado
Ponga el atún en un recipiente y desmenúcelo con un tenedor. Coloque el resto de los ingredientes en
el vaso de su licuadora Osterizer, tápelo y oprima la tecla de “batir” hasta que queden bien incorpora-
dos. Vacíe el contenido de su vaso al recipiente del atún y combínelos bien con una espátula de hule.
35
The folowing accessories and replacement parts may be
purchased for use with any osterizer blender (except model
4136 and 4137).
PERMAGLAS BLENDER JAR.
The Osterizer Blender jar is
available in a lightweight PermaGlasB (plastic). The jar is 5
cups.
Model 4890, $12.99.
GLASS BLENDER JAR.
The unique Oster glass jar is a quali-
ty, heavy-duty jar. The jar is 5 cups.
Model 4891, $16.99.
STAINLESS STEEL BLENDER JAR.
This rust-and
stain-
resistant jar is designed to blend smoothly and evenly. The stain-
less construction is marked for measuring and is molded to fit
your fingertips.
Model 4887, $29.99.
MINI-BLEND JARS (2). Blend and store small portions of
baby foods, dips, dressings, even coffee with this
l/2
pint
PermaGlas container.
Model 4888, $6.99.
FOOD PROCESSOR ATTACHMENT.
This handy
accessory to your Osterizer Blender is perfect for mincing and
chopping garlic, onions, vegetables or nuts.
Model 4846, $24.99.
“BLEND N’ STORE” CONTAINER.
Use what you need, then
store away in the 30 oz. PermaGlas container. From whole
grains, diet drinks, gravies, cocktails, coffee beans, etc. this
makes for a versatile addition to your Blender.
Model 4897, $7.99.
THREADED
BOTTOM
CAP. The bottom cap is essential for
the smooth operation of your blender. Cracked or damaged caps
can leak ingredients and prevent a tight tit on the base.
Available only in black.
Model 4902, $4.99.
fsizssa
COVER WITH FEEDER CAP.
The Osterizer Blender comes
with a handy 2 oz. measuring cup that is removable when you
want to add items to the mixture when blending.
Model 4903 , $5.99.
36
SEALING RINGS. Over the years, your sealing ring can
become hard, damaged or even lost. The sealing ring is critical
in preventing seeping liquid from entering the blender base. Set
of 2.
Model 4894, $1.99.
BLENDER BLADE. Improve the performance of your blender
with a new blender blade. (Includes sealing ring).
Model 4901, $9.99.
b
?
w
ICE CRUSHER
AlTACHMENT.With
the continuous feed
action, your Osterizer Blender can crush ice directly into any
glass, pitcher, or bowl.
Model 4841, $27.99.
ICE CRUSHER BLADE. Try our new, specially designed ice
crushing blade-it crushes and chips through ice instantly, either
with or without liquid. This patent pending blade is made in the
USA to our highest quality standards.
Model 4961, $9.99.
To Place an order call toll free l-800-394-BEAM (2326) Monday-Friday
8:00 am to 500 pm Central time (except for holiday). Have your credit card handy.
Appliance Model
#
Item # Description
city.
Unit Price TOTAL
SUBTOTAL
SHIPPING & HANDLING (see below)
4dd
vour state’s sales tax
Master Card
0
Visa
0
($10. Minumum on all charge purchases)
i%,”
Exe Date
Address
Citv State
Zio Tele hone
#.
To order,&
T
ail, send completed o d
r
form alon
money or
1
2
’
r or correct amount, mc u mg sales ta
I
required, to:
&
yith
check or
Sunbeam-Oster Household Products
P.O. Box 1964
Laurel, MS. 39441
Attn. Consumer Sales
SHIPPING & HANDLING
Total
Order
Adi!
Please enclose additional $7 for
Shipping & Handling for delivery
outside the 48 contiguous United States.
Under $20.
$20-$50.
Over $50.
For Service Information Call: l-800-597-5978
37
38
Limited Warranty
DESIGNER
COLLECTION
Sunbeam-Oster Household Products warrants that, to the original purchaser for the period
specified below, this product shall be free of mechanical and electrical defects in material
and workmanship.
Warranty period:
Oster@
products-i year from date of retail puchase.
Oster@
Designer Collection products: 2 years from date of retail purchase.
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 fac-
tory service center:
SUNBEAM Consumer Products Worldwide
APPLIANCE SERVICE STATION
117 Central Industrial Row
Purvis, Mississippi 39475
DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE; ACTING OTHERWISE
MAY DELAY THE PROCESSING OF YOUR WARRANTY CLAIM. This warranty does not
cover normal wear of parts, damage resulting from any of the following: negligent use or
misuse of the product, use on improper voltage or current, use contrary to operating
instructions, or disassembly, repair, or alteration by any person other than our factory ser-
vice center.
Product repair or replacement as provided under the above warranty is your exclusive reme-
dy. Sunbeam Products, Inc. (of which Sunbeam Consumer Products Worldwide is a division)
shall not be liable 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 this 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 legal rights, and you may also have other rights which vary
from state to state.
Sunbeam@,
Ostep,
Osterizerg,
Oster Designer Collection@, Mini-Blenda, Pulse-Matic@‘, and
Touch-a-matic@ are registered trademarks of Sunbeam-Oster Company, Inc. or its affiliated
companies.
Perma-GlasTM, PowerblendTM, All Metal
DriveTM,
All Metal Drive SymbolTM and Nothing
Blends
BetterTM,
are trademarks of Sunbeam-Oster Company, Inc. or its affiliated companies.
Manufactured under one or more of the following patents:
D242,208; 3,493,215; 3,901,484;
4,462,694; other patents pending.
0
1997 Sunbeam Products, Inc. or its affiliated companies. All rights reserved.
P.N. 24588-3
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Oster OSTERIZER Recipes And Instructions

Oster
Marca
Oster
Modelo
OSTERIZER
Categoría
Pequeños electrodomésticos de cocina
Tipo
Recipes And Instructions
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