Conair Blender RB70 User Manual

THE  
®
BLENDOR  
PROFESSIONAL FOOD  
AND BEVERAGE BLENDER  
RB70  
For your safety and continued enjoyment of this product,  
always read the instruction book carefully before using.  
 
8. Do not use outdoors.  
9. Do not let cord hang over edge of table or counter,  
or touch hot surfaces.  
10. Keep hands and utensils out of jar while blending  
to prevent the possibility of severe personal injury  
and/or damage to the blender. A rubber spatula may  
be used, but must be used only when the blender is  
not running.  
11. Blades are sharp. Handle carefully.  
12. To avoid injury, never place blade assembly on the  
base without container properly attached.  
13. Always operate blender with cover in place.  
14. When blending hot liquids, remove center piece of  
two-piece cover. Limit amount of material blended to  
112 cups (12 oz.). Always begin blending at the lowest  
speed setting. Keep hands and other exposed skin  
away from the lid opening to prevent possible burns.  
See Hot Blending instructions, next page.  
15. Do not leave blender unattended while it is running.  
SAVE THESE INSTRUCTIONS  
2
 
GROUNDING INSTRUCTIONS  
For your protection, Waring® Blendors are equipped  
with a 3-conductor cordset that has a molded 3-prong  
grounding-type plug, and should be used in combination  
with a properly connected grounding-type outlet as shown  
in Figure A. If a grounding-type outlet is not available, an  
adapter, shown in Figure B, may be obtained so that a  
2-slot wall outlet can be used with a 3-prong plug. As in  
Figure C, the adapter must be grounded by attaching its  
grounding lug under the screw of the outlet cover plate.  
CAUTION: Before using an adapter, it must be determined  
that the outlet cover plate screw is properly grounded. If in  
doubt, consult a licensed electrician. Never use an adapter  
unless you are sure it is properly grounded.  
Note: Use of an adapter is not permitted in Canada.  
IMPORTANT: HOT BLENDING INSTRUCTIONS  
To minimize possibility of scalding when blending hot  
ingredients, the following precautions and procedures must  
be observed:  
1. Limit amount of material blended to one cup (8 oz.).  
2. Completely remove the lid insert of the two-piece  
container lid before starting motor. (This will allow  
venting of the rapidly heated and expanding air  
present inside container when blender is running.)  
3. Start blending on low speed.  
4. While blender is running, up to 112 cups (12 oz.) of  
additional liquid can be added. Pour liquid slowly  
through the opening in the lid.  
3
 
OPERATING INSTRUCTIONS  
1. When placing the container on the unit base, make sure  
that the unit is turned OFF and is at a complete stop. Do  
not put the container on or take it off while the unit is  
running. Doing so may damage the drive shaft or blade  
assembly. For best results, do not fill container above  
3-cup level.  
2. Be sure the switch is in the OFF position and plug the  
blender into a convenient outlet.  
3. The Waring® Blendor is ideal for blending ice drinks.  
A hint when mixing ice drinks: keep the blades in the  
container covered with liquid, turn the unit on, remove  
the lid insert on top of the jar lid, and feed the ice cubes  
slowly into the jar. NOTE: Never use containers other  
®
than Waring Blendor containers with your unit.  
4. Put ingredients into container, then put on cover. Always  
add liquid ingredients first, unless otherwise specified in  
recipe. Always hold container with one hand while  
blending.  
5. CAUTION: To avoid damage to your blender, do not run  
the blender if the blades become blocked or jammed  
during use. Turn the blender OFF immediately, remove  
the container from the blender base and dislodge the  
material that is blocking or jamming the blade.  
6. NOTE: Your blender has a pulse feature located on the  
front of the base (black rubber circular piece). To use,  
press PULSE as needed.  
7. For your safety and protection, this blender is equipped  
with a thermal protector. Should your blender overheat,  
the motor will automatically shut off. To restart, follow  
these steps:  
• Unplug blender from electrical outlet.  
• Let motor cool down for approximately 2 to 5  
minutes depending on the contents in the blender.  
• Once the motor has cooled down, plug unit into  
electrical outlet.  
Toggle to ON position and proceed.  
4
 
HOW TO CLEAN CONTAINERS WITH  
NONREMOVABLE BLADES  
1. Remove the container from the unit base. Remove the  
lid. Add a cup of cleaning solution, made by adding a  
few drops of dishwashing detergent to 1 cup of cool  
water, to the container. Scrub and flush out the interior  
of the container and the lid to dislodge and remove as  
much residue as possible. Empty the container.  
2. Add more cleaning solution. Put lid on container, place  
container on unit base, and run on high speed for  
two minutes.  
3. Empty the container and repeat as above, using clean  
rinse water in place of cleaning solution. Empty, rinse  
and dry, prior to storing unit.  
4. Wash and rinse container prior to initial use, and  
immediately after each use.  
HOW TO CLEAN UNIT BASE  
1. To clean the unit base, unplug the power cord.  
Wipe the exterior surfaces with a soft cloth or sponge  
dampened with cleaning solution. Rinse with clean  
water. Do not immerse the base in cleaning solution  
or water. Wipe the base with dry towel.  
RECIPES  
Shakes  
Chocolate Malted Shake – 2 servings  
1
2
cup whole milk  
1
1
3
1
tablespoon chocolate syrup  
cup chocolate ice cream  
tablespoons malt powder  
teaspoon vanilla extract  
Place ingredients in blender jar in order listed. Blend for 2 min-  
utes on HI.  
5
 
Nutritional information per serving:  
Calories 335 (31% from fat) • carb. 51g • pro. 8g • fat 12g • sat. fat 7g •  
chol. 37mg • sod. 242mg • calc. 239mg • fiber 0g  
Power Shake – 2 servings  
1
2
cup orange juice  
1
ripe banana  
cups fresh or frozen strawberries  
tablespoon sugar (optional)  
112  
1
6 – 8 ice cubes  
Place ingredients in blender jar in order listed. Blend for  
1to 2 minutes on HI.  
Nutritional information per serving (with sugar):  
Calories 138 (5% from fat) • carb. 34g • pro. 2g • fat 1g • chol. 0mg •  
sod. 5mg • calc. 28mg • fiber 4g  
SMOOTHIES  
Strawberry Banana Smoothie – 2 servings  
3
4
cup nonfat milk  
1
2  
1
10  
cup strawberries, hulled, cut in half  
cup banana slices, cut into 12 inch slices  
tablespoon plain fat-free yogurt  
ice cubes  
1
Place ingredients in blender jar in order listed. Cover and blend  
on LO for about 20 seconds, then on HI for another 40 seconds.  
Serve immediately.  
Nutritional information per serving:  
Calories 84 (6% from fat) • carb. 17g • pro. 4g • fat 1g • chol. 2mg •  
sod. 56mg • calc. 139mg • fiber 2g  
Mango Lime Smoothie – 4 servings  
2
mangoes, peeled, pitted, and cut into 1-inch pieces  
6
 
1
4
2
cup lime juice  
1
cup apple juice  
cup mango juice  
tablespoons sugar  
ice cubes  
1
4
6
9
1
4
cup rum (optional)  
Place all ingredients in blender jar in order listed, cover, and  
blend for 1to 2 minutes on HI.  
Nutritional information per serving:  
Calories 196 (2% from fat) • carb. 43g • pro. 1g • fat 0g • chol. 0mg •  
sod. 6mg • calc. 16mg • fiber 2g  
Citrus Julius - 2 servings  
1
cup milk  
1
4
cup tangerine juice  
cup orange juice  
tablespoons sugar  
ice cubes  
egg white  
teaspoon vanilla extract  
1
4
2
10  
1
2
2
1
Place all ingredients in blender jar in order listed, cover, and  
blend for 1 to 2 minutes on HI.  
Nutritional information per serving:  
Calories 175 (21% from fat) • carb. 24g • pro. 10g • fat 4g •  
chol. 17mg • sod. 151mg • calc. 162mg • fiber 0g  
BREAKFAST  
Oatmeal Banana Waffles – makes 8 to 10 waffles  
1
1
cup old-fashioned oatmeal (not instant)  
cup flour  
1
tablespoon baking powder  
teaspoon baking soda  
teaspoon cinnamon  
teaspoon nutmeg  
1
2
1
8
2
1
3
tablespoons brown sugar  
pinch salt  
cups buttermilk  
112  
7
 
2
2
4
1
large eggs  
medium size ripe bananas  
tablespoons butter, melted  
tablespoon vanilla extract  
Blend 12 cup of the oats on HI until they reach a powdery  
consistency. Put blended oats into a bowl with remaining oats  
and set aside. Blend the remainder of dry ingredients until  
thoroughly mixed. Add to oats.  
Blend milk, eggs, bananas, butter and vanilla on LO  
until smooth.  
Pour wet ingredients over dry ingredients, and stir until just  
mixed. Do not overmix.  
Pour 12 cup of batter per waffle onto hot waffle iron. Serve  
immediately, or place baked waffles in 200°F oven until all waffles  
have been baked.  
Nutritional information per waffle (10-waffle yield):  
Nutritional information per serving:  
Calories 183 (32% from fat) • carb. 26g • pro. 5g • fat 7g • chol. 56mg •  
sod. 777mg • calc. 142mg • fiber 2g  
APPETIZERS  
Guacamole – 8 servings  
1
1
1
ripe avocado, peeled, halved, and pitted  
lime, juiced  
clove garlic, chopped  
plum tomato, quartered  
cup fresh cilantro leaves  
teaspoon salt  
1
1
8
8
1
1
green onion, sliced  
2 – 3 drops *Tabasco® sauce or other hot sauce  
Place all ingredients in a bowl and mash slightly with fork.  
Transfer to blender and blend on LO just until combined.  
Do not overblend.  
For a chunkier texture: Blend all ingredients except avocado.  
Mash avocado by hand and stir into blended mixture.  
8
 
Nutritional information per serving:  
Calories 43 (66% from fat) • carb. 4g • pro. 1g • fat 4g • chol. 0mg •  
sod. 44mg • calc. 6mg • fiber 2g  
* Tabasco® is a registered trademark owned by the McIlhenny Company.  
Sun-dried Tomato Tapenade - 16 servings  
8
2
ounces sun-dried tomatoes in oil, drained  
garlic cloves  
2
tablespoons grated Parmesan cheese  
teaspoon oregano  
teaspoon basil  
1
2
1
4
2
1
teaspoon salt  
3
tablespoons extra virgin olive oil  
Place all ingredients in blender. Mix on HI, stopping frequently  
to scrape down the sides of blender jar. Tapenade is best when  
paired with cheese and bread.  
Nutritional information per serving:  
Calories 56 (70% from fat) • carb. 4g • pro. 1g • fat 5g • chol. 1mg •  
sod. 83mg • calc. 17mg • fiber 0g  
VINAIGRETTE  
Balsamic Vinaigrette – 20 servings  
1
3
tablespoon Dijon mustard  
tablespoons balsamic vinegar  
cloves garlic  
2
1
2
teaspoon salt  
pepper to taste  
1
cup olive oil  
Blend first 5 ingredients on HI for a few seconds. Then,  
with blender running, remove small lid insert and pour in oil  
VERY SLOWLY. It will take a while, but the results are worth it!  
Nutritional information per serving:  
Calories 97 (98% from fat) • carb. 0g • pro. 0g • fat 11g • chol. 0mg •  
sod. 77mg • calc. 1mg • fiber 0g  
3
Tangy Blue Cheese Dressing – Makes 1 ⁄4 cups  
1
clove garlic, peeled  
9
 
1
2
shallot, peeled and cut into 12 inch pieces  
tablespoons fresh Italian parsley leaves  
cup lowfat mayonnaise  
cup buttermilk or fat-free plain yogurt  
cup crumbled blue cheese  
1
1
4
2
1
1
2
teaspoon kosher salt  
1
4
teaspoon ground white pepper  
dash Tabasco® or other hot sauce to taste  
Place garlic, shallot and parsley in blender container. Blend  
on HI for 10 seconds. Scrape blender jar and add remaining  
ingredients. Blend on HI for 30 to 40 seconds until smooth and  
creamy. Let stand for 30 minutes before serving, to allow flavors  
to develop.  
Nutritional information per tablespoon:  
Calories 31 (84% from fat) • carb. 1g • pro. 0g • fat 3g • chol. 4mg •  
sod. 112mg • calc. 13mg • fiber 0g  
SOUPS  
Gazpacho – 8 servings  
1
12 oz. can spicy vegetable juice  
4– 5 fresh plum tomatoes, quartered  
1
2
can crushed tomatoes, with roasted garlic if available  
cloves garlic  
1
1
1
1/2  
1
medium onion, chopped  
stalk celery with leaves, cut into 1-inch chunks  
teaspoon Worcestershire sauce  
teaspoon steak sauce  
teaspoon balsamic vinegar  
teaspoon lemon juice  
1/2  
red pepper flakes to taste  
salt to taste  
pepper to taste  
5 – 6 drops Tabasco®  
Place all ingredients in blender and run for 2 to 3 minutes on HI.  
If the blender is too full, you may want to make this recipe in  
10  
 
2 batches.  
Nutritional information per serving:  
Calories 22 (7% from fat) • carb. 5g • pro. 1g • fat 0g • chol. 0mg •  
sod. 166mg • calc. 13mg • fiber 1g  
Cream of Carrot Soup – 8 servings  
1
2
cup cooked white rice  
4
carrots, peeled and sliced  
1
medium onion, sliced  
1
stalk celery, cut into 1-inch chunks  
cups chicken stock  
teaspoon salt  
112  
1
cayenne pepper to taste  
cup light cream as in Silk Pie recipe, next page  
sour cream and diced roasted red peppers (garnish)  
3
4
Set aside precooked rice. In a small stockpot, bring vegetables  
and one cup of the chicken stock to a simmer, and cook for  
20 to 25 minutes. Let cool for 15 to 20 minutes. Pour soup into  
blender with remaining stock, rice, salt and cayenne. Blend on  
LO for 1to 2 minutes, until smooth. Add cream and chill in refrig-  
erator to serve cold, or reheat to just below a simmer to serve  
hot. Garnish with diced peppers and a dollop of sour cream.  
Nutritional information per serving:  
Calories 88 (45% from fat) • carb. 10g • pro. 2g • fat 4g • chol. 15mg •  
sod. 143mg • calc. 37mg • fiber 1g  
DESSERTS  
Berry Cobbler – 8 servings  
3
eggs  
1
4  
cup milk  
tablespoon baking powder  
cup flour  
3
1
1
2
cup sugar  
1
teaspoon vanilla extract  
nutmeg to taste  
cinnamon to taste  
lemon zest to taste  
berries – tossed with sugar  
11  
 
Mix all ingredients except fruit in blender on LO. Grease 8  
individual ramekins with butter. Place fruit on the bottom and  
pour in batter to cover the fruit. Sprinkle with sugar and bake  
in 350°F degree oven for 30 minutes. Serve warm.  
Note: Cobbler can be made with peaches, pears, apples, and  
other favorite fruits.  
Nutritional information per serving (cobbler batter only):  
Calories 152 (18% from fat) • carb. 26g • pro. 5g • fat 3g • chol. 84mg •  
sod. 39mg • calc. 89mg • fiber 0g  
Amazing Chocolate Silk Pie – 12 slices  
12  
ounces bittersweet or semisweet chocolate, broken  
into small pieces  
1
1
1
tablespoon vanilla extract  
package (19 ounces) silken tofu  
nine-inch graham cracker or chocolate cookie crust  
(purchased or homemade)  
whipped cream for garnish, if desired  
Melt chocolate in double boiler over barely simmering water  
(may also be done in microwave); stir in vanilla. Place tofu in  
blender jar; blend on HI until smooth, 10 to 15 seconds. Remove  
small lid, and, with blender running on HI, add melted chocolate  
mixture in a steady stream; blend 15 seconds. Stop blender and  
scrape sides of blender jar with a spatula. Blend on HI 10 to 15  
seconds longer. Pour into crust. Cover and chill at least 4 hours  
before serving. May be served with slightly sweetened whipped  
cream.  
Nutritional information per serving:  
Calories 281 (53% from fat) • carb. 28g • pro. 8g • fat 18g • chol. 0mg •  
sod. 145mg • calc. 90mg • fiber 1g  
12  
 
Printed in USA  
Waring Consumer Products  
Division of Conair Corporation  
150 Milford Road  
East Windsor, NJ 08520  
027870  
05WR32085  
RV00 0508  
 

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