KitchenAid Blender KHB100 User Manual

IMMERSION  
BLENDER  
INSTRUCTIONS  
AND RECIPES  
KHB100  
KHB200  
KHB300  
1-800-541-6390  
Details Inside  
®
FOR THE WAY IT’S MADE.™  
Table of Contents  
Hassle-Free Replacement Warranty...........................................Inside Front Cover  
Product Registration Card ........................................................Inside Front Cover  
Important Safeguards........................................................................................2  
Warranty ...........................................................................................................3  
For the 50 United States and District of Columbia.......................................3  
For Puerto Rico ...........................................................................................4  
Arranging for Service after the Warranty Expires .........................................4  
Arranging for Service Outside the 50 United States and Puerto Rico ...........4  
Ordering Accessories and Replacement Parts .....................................................4  
Electrical Requirements......................................................................................5  
Troubleshooting Problems .................................................................................5  
Immersion Blender Features...............................................................................6  
Assembling Your Immersion Blender..................................................................8  
Operating Your Immersion Blender ....................................................................9  
Operating Tips.................................................................................................13  
Care and Cleaning ...........................................................................................13  
Storage............................................................................................................13  
Recipes............................................................................................................14  
Your safety and the safety of others are very important.  
We have provided many important safety messages in this manual and on your  
appliance. Always read and obey all safety messages.  
This is the safety alert symbol.  
This symbol alerts you to potential hazards that can kill or hurt you  
and others.  
All safety messages will follow the safety alert symbol and either  
the word “DANGER” or “WARNING.These words mean:  
You can be killed or seriously injured  
if you don’t immediately follow  
instructions.  
DANGER  
You can be killed or seriously injured  
if you don’t follow instructions.  
WARNING  
All safety messages will tell you what the potential hazard is, tell you how to  
reduce the chance of injury, and tell you what can happen if the instructions are  
not followed.  
1
IMPORTANT SAFEGUARDS  
When using electrical appliances, basic safety precautions should always be  
followed including the following:  
1. Read all instructions.  
2. To protect against risk of electrical shock do not put motor body, cord or  
electrical plug of this Immersion Blender in water or other liquid.  
3. This appliance should not be used by children and care should be taken  
when used near children.  
4. Unplug from outlet when not in use, before putting on or taking off parts,  
and before cleaning.  
5. Avoid contacting moving parts.  
6. Do not operate any appliance with a damaged cord or plug or after the  
appliance malfunctions, or is dropped or damaged in any manner. Return  
appliance to the nearest Authorized Service Facility for examination, repair  
or electrical or mechanical adjustment.  
7. The use of attachments not recommended or sold by the manufacturer  
may cause fire, electric shock or injury.  
8. Be certain chopper cover is securely locked in place before operating  
appliance.  
9. Do not use outdoors.  
10. Do not let cord hang over edge of table or counter.  
11. Do not let cord contact hot surface, including the stove.  
12. When mixing liquids, especially hot liquids, use a tall container or make  
small quantities at a time to reduce spillage.  
13. Keep hands and utensils out of the container while blending to prevent the  
possibility of severe injury to persons or damage to the unit. A scraper may  
be used, but must be used only when the unit is not running.  
14. Blades are sharp. Handle carefully.  
15. This product is designed for household use only.  
SAVE THESE INSTRUCTIONS  
2
KitchenAid® Immersion Blender Warranty for  
the 50 United States and District of Columbia  
This warranty extends to the purchaser and any succeeding owner for  
Immersion Blenders operated in the 50 United States and District of Columbia.  
Length of  
Warranty:  
KitchenAid Will Pay  
For Your Choice of:  
KitchenAid Will Not  
Pay For:  
One Year Full Warranty  
from date of purchase.  
A. Repairs when  
Immersion Blender is  
used in other than  
normal single family  
home use.  
B. Damage resulting  
from accident,  
alteration, misuse or  
abuse.  
C. Any shipping or  
handling costs to  
deliver your  
Hassle-Free Replacement  
of your Immersion  
Blender. See inside front  
cover for details on how  
to arrange for service, or  
call the Customer  
Satisfaction Center  
toll-free at  
1-800-541-6390.  
OR  
The replacement parts  
and repair labor costs  
to correct defects in  
materials and  
workmanship. Service  
must be provided by an  
Authorized KitchenAid  
Service Center. See the  
KitchenAid® Immersion  
Blender Warranty for  
Puerto Rico on page 4  
for details on how to  
arrange for service.  
Immersion Blender  
to an Authorized  
Service Center.  
D. Replacement parts  
or repair labor costs  
for Immersion  
Blender operated  
outside the 50  
United States and  
District of Columbia.  
KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL  
OR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion or  
limitation of incidental or consequential damages, so this 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.  
3
KitchenAid® Immersion Blender Warranty  
for Puerto Rico  
A limited one year warranty extends  
to the purchaser and any succeeding  
owner for Immersion Blenders  
operated in Puerto Rico. During the  
warranty period, all service must be  
handled by an Authorized KitchenAid  
Service Center. Please bring the  
Immersion Blender, or ship it prepaid  
and insured, to the nearest  
Authorized Service Center. Call toll-free  
1-800-541-6390, 8 a.m. to 8 p.m.,  
Monday through Friday, 10 a.m. to  
5 p.m., Saturday, Eastern Time to  
learn the location of a Service Center  
near you. Your repaired Immersion  
Blender will be returned to you  
prepaid and insured.  
Arranging for Service  
After the Warranty Expires  
For service information, call toll-free  
WARNING  
1-800-541-6390, 8 a.m. to 8 p.m.,  
Monday through Friday, 10 a.m. to  
5 p.m., Saturday, (Eastern Time) or  
write to:  
Customer Satisfaction Center  
KitchenAid Portable Appliances  
P. O. Box 218  
St. Joseph, MI 49085-0218  
Electrical Shock Hazard  
Unplug before servicing.  
Failure to do so can result in  
death or electrical shock.  
Arranging for Service Outside  
the 50 United States and Puerto Rico  
Consult your local KitchenAid dealer  
or the store where you purchased the  
Immersion Blender for information on  
how to obtain service.  
Ordering Accessories and Replacement Parts  
To order accessories or replacement  
parts for your Immersion Blender, call  
toll-free 1-800-541-6390, 8 a.m. to  
8 p.m., Monday through Friday,  
Time or write to:  
Customer Satisfaction Center  
KitchenAid Portable Appliances  
P. O. Box 218  
10 a.m. to 5 p.m., Saturday, Eastern  
St. Joseph, MI 49085-0218  
4
Electrical Requirements  
Volts: 120 A.C. only. Hertz: 60  
The amperage rating for your blender  
is located on the serial plate. The  
maximum rating is based on the  
attachment that draws the greatest  
load. Other recommended  
attachments may draw significantly  
less current.  
NOTE: This Immersion Blender has  
a polarized plug (one blade is wider  
than the other). To reduce the risk  
of electrical 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.  
If a long extension cord is used:  
The marked electrical rating of the  
extension cord should be at least as  
great as the electrical rating of the  
appliance.  
The cord should be arranged so it  
will not drape over the countertop  
or tabletop where it can be pulled  
by children or tripped over  
unintentionally.  
Extension cords are available and  
may be used if special care is  
exercised in their use.  
Troubleshooting Problems  
If your Im m ersion Blender should  
m alfunction or fail to operate,  
please check the following:  
If the problem cannot be corrected with  
the above steps, see the KitchenAid  
Warranty on page 3. Do not return the  
Immersion Blender to the retailer;  
retailers do not provide service.  
1. Is the Immersion Blender plugged in?  
2. Is the fuse in the circuit to the  
Immersion Blender in working  
order? If you have a circuit breaker  
box, be sure the circuit is closed.  
3. Turn Immersion Blender off for  
10-15 seconds, then turn  
Immersion Blender back on.  
5
Immersion Blender Features  
Speed Control Dial  
One-Touch Power Button  
Motor Body  
Powerful Motor  
(not shown)  
Dual Ejector  
Buttons  
5-ft.  
Power  
Cord  
Blending Beaker  
and Lid  
Blending  
Attachm ent with  
Stainless Steel Blade  
Whisk  
Chopper  
Bowl  
(Model  
KHB300  
only)  
Adapter  
(Models  
KHB200  
and  
KHB300  
only)  
Chopper Blade  
(Model KHB300 only)  
Chopper Adapter  
Whisk Attachm ent  
(Models KHB200  
and KHB300 only)  
(Model KHB300 only)  
Chopper Non-Skid Base  
(doubles as an air-tight  
lid for chopper bowl)  
6
Immersion Blender Features  
Speed Control Dial offers speeds  
ranging from 9 (high) to 1 (low).  
Chopper Attachm ent and Adapter  
(Model KHB300 only) is perfect for  
small chopping jobs like herbs, nuts  
and vegetables. Chopper includes a  
bowl, blade, and chopper adapter.  
The chopper adapter snaps into the  
motor body, then locks over the top  
of the chopper bowl and blade. The  
chopper bowl base fits snugly on the  
bottom of the bowl during chopping  
process to prevent movement of the  
entire attachment, then seals on top  
of the chopper bowl for storage of  
ingredients.  
One-Touch Power Button is located  
on the front of the motor body and is  
activated by pressing and holding  
during blending. To stop blending,  
simply release the power button.  
Motor Bod y is designed for a  
comfortable, non-slip grip.  
Powerful Motor (not shown)  
provides powerful blending action  
and is designed for quiet, long-life  
operation.  
Storage Bag (Model KHB300 only)  
Cotton Twill drawstring bag is  
designed with three distinctive  
pockets to store the Immersion  
Blender motor body, the stainless steel  
blending attachment, and the whisk  
attachment. Storage bag is machine  
washable.  
Blending Attachm ent with  
Stainless Steel Blade simply snaps  
onto the motor body. The sharp  
stainless steel blade is covered to help  
prevent splashing while blending.  
Dual Ejector Buttons located on  
opposite sides of the motor body,  
release an attachment (and adapter)  
from the motor body when pressed.  
5-ft. Power Cord is long enough to  
take the Immersion Blender to the  
cooktop or work area and is rounded  
with no grooves for easy clean up.  
Blending Beaker and Lid are handy  
for individual blending jobs. Lid seals  
the top of the beaker to store blended  
ingredients.  
Whisk Attachm ent and Adapter  
(Models KHB200 and KHB300 only)  
whips egg whites and whipping  
cream. Whisk fits into the adapter,  
and the adapter snaps into the motor  
body. Adapter automatically adjusts  
the whisk to the proper range of  
speeds appropriate for whipping.  
Storage Bag  
(Model KHB300 only)  
7
Assembling Your Immersion Blender  
1. Before using the KitchenAid®  
3. Remove the attachments by  
pressing both ejector buttons on  
either side of the body.  
Immersion Blender for the first  
time, wipe the motor body and  
attachment adapters with a clean,  
damp cloth to remove any dirt or  
dust. Mild dish soap may be used,  
but do not use abrasive cleansers.  
NOTE: Do not immerse the motor  
body or the adapters in water.  
Dry with a soft cloth. Wash all the  
attachments and accessories by  
hand or in the dishwasher. Dry  
thoroughly.  
NOTE: Always be sure to unplug the  
power cord from the wall socket  
before attaching or removing  
attachments.  
2. Install attachments by aligning the  
motor body with either the  
blending attachment or an  
attachment adapter (Models  
KHB200 and KHB300 only). Insert  
the blending attachment or  
attachment adapter into the motor  
body until it locks with a click.  
4. Read Operating Tips (page 13).  
Blending  
Attachm ent  
Chopper Adapter  
Whisk Adapter  
8
Operating Your Immersion Blender  
Using the Blending Attachm ent  
5. Press the power button to activate  
the Immersion Blender.  
6. When blending is complete,  
release the power button before  
removing Immersion Blender from  
the mixture.  
1. Insert the blending attachment into  
the motor body.  
7. Unplug immediately after use,  
before removing or changing  
attachments.  
2. Plug the electrical cord into an  
electrical wall socket.  
3. Adjust the speed by turning the  
speed control dial on top of the  
Immersion Blender.  
4. Insert the Immersion Blender into  
the mixture.  
NOTE: Immersion Blender should  
only be immersed in liquids the  
length of the attachment. Do not  
submerge beyond the seam of the  
blending attachment. Do not  
immerse the motor body into liquids  
or other mixtures.  
9
Operating Your Immersion Blender  
Using the Whisk Attachm ent  
(Models KHB200 and KHB300 only)  
NOTE: Immersion Blender should only  
be immersed in liquids the length of  
the attachment. Do not submerge  
beyond the seam of the whisk  
adapter. Do not immerse the motor  
body into liquids or other mixtures.  
Use the whisk to whip cream, beat  
egg whites and mix instant puddings.  
1. Insert the whisk into the  
whisk adapter.  
The stainless steel whisk may scratch  
or mar non-stick coatings; avoid using  
the whisk in non-stick cookware.  
To prevent splattering and splash-out,  
use the whisk attachment in deep  
containers or pans.  
6. Press the power button to activate  
the Immersion Blender.  
7. When whisking process is  
complete, release the power  
button before removing Immersion  
Blender from the mixture.  
8. Unplug immediately after use,  
before removing or changing  
attachments.  
2. Insert the whisk adapter into the  
motor body. Adapter automatically  
adjusts the whisk to the proper  
range of speeds appropriate  
for whipping.  
3. Plug the electrical cord into an  
electrical wall socket.  
4. Adjust the speed by rotating the  
speed control dial on top of the  
Immersion Blender.  
5. Insert the Immersion Blender into  
the mixture.  
10  
Operating Your Immersion Blender  
Using the Chopper Attachm ent  
(Model KHB300 only)  
2. Insert the chopper blade into the  
chopper bowl.  
3. Add small pieces of foods to  
the bowl.  
WARNING  
4. Insert the chopper adapter into the  
motor body.  
5. Align the chopper adapter with  
the chopper bowl and turn to lock  
in place.  
6. Hold the motor body with one  
hand and the chopper bowl with  
the other while processing.  
Cut Hazard  
Handle blades carefully.  
Failure to do so can result  
in cuts.  
Use the chopper to chop small  
amounts of foods such as meat,  
cheese, onions, herbs, garlic,  
carrots, and nuts.  
1. To help prevent the chopper from  
slipping during processing, place  
the chopper base on the bottom of  
the chopper bowl.  
7. Press the power button to activate  
Immersion Blender. For best results,  
“pulse” the power by pressing and  
releasing the power button until  
ingredients reach the desired  
consistency.  
11  
Operating Your Immersion Blender  
8. When chopping is complete,  
9. Unplug immediately after use,  
before removing or changing  
attachments.  
release the power button. Remove  
the chopper attachment by  
pressing both ejector buttons on  
each side of the motor body.  
Chopper Processing Guide  
Food  
Quantity  
Preparation  
Speed* Time*  
Meats  
200 g /7 oz  
Cut into 2 cm / 3 4” Cubes  
7–9  
5–7  
2–4  
2–4  
7–9  
7–9  
5–7  
15 Seconds  
Almonds/Nuts  
Garlic  
200 g /7 oz  
Place in Whole Nuts  
25 Seconds  
15 Seconds  
15 Seconds  
30 Seconds  
3 Pulses  
10–12 Cloves Place in Whole Cloves  
100 g /3.5 oz Cut into Quarters  
Onions  
Cheese  
100 g /3.5 oz Cut into 1 cm / 3 8” Cubes  
Hard Boiled Eggs  
Carrots  
2
Place in Whole Eggs  
200 g /7 oz  
Cut Average Carrot  
into Quarters  
15 Seconds  
Herbs  
50 g /2 oz  
Remove Stalks  
7–9  
15 Seconds  
* Processing times and speeds are approximate. Actual usage may vary  
depending on quality of food and desired chop size.  
12  
Operating Tips  
• Cut solid foods into small pieces for  
Be sure the extra long cord of the  
Immersion Blender is not extending  
over a hot heating element.  
• Do not let the Immersion Blender sit  
in a hot pan on the cooktop while  
not in use.  
Remove hard items, such as fruit  
pits or bones, from the mixture  
before blending or chopping to help  
prevent damage to the blades.  
• Do not use your Immersion Blender  
to process coffee beans or hard  
spices such as nutmegs. Processing  
these foods could damage the  
blades of the Immersion Blender.  
• Do not use the beaker or the chopper  
bowl in the microwave oven.  
easier blending or chopping.  
To avoid splashing, insert the  
Immersion Blender into the mixture  
before pressing the power button,  
and release the power button  
before pulling the Immersion  
Blender out of the mixture.  
• When blending in a saucepan on a  
cooktop, remove the pan from the  
heating element to protect the  
Immersion Blender from  
overheating.  
For best blending, hold the  
Immersion Blender at an angle  
and gently move up and down  
within the container. Do not  
pound down on the mixture with  
the Immersion Blender.  
To prevent overflow, allow room in  
the container for the mixture to rise  
when using the Immersion Blender.  
The stainless steel whisk may scratch  
or mar non-stick coatings; avoid  
using the whisk in non-stick  
cookware. To prevent splattering,  
use the whisk attachment in deep  
containers or pans.  
Care and Cleaning  
1. Unplug Immersion Blender  
before cleaning.  
2. Remove the adapters and  
attachments by pressing both  
ejector buttons on either side of  
the motor body.  
4. Wipe power cord with warm,  
sudsy cloth; then wipe clean with  
damp cloth. Dry with soft cloth.  
IMMERSION BLENDER  
ACCESSORIES AND ATTACHMENTS  
3. Wipe the motor body and  
adapters with a damp cloth. Mild  
dish soap may be used, but do not  
use abrasive cleansers.  
Wash blending attachment, beaker  
and lid, whisk (Models KHB200 and  
KHB300 only), chopper bowl, blade,  
and non-skid base (Model KHB300  
only) in hot, soapy water, or in the  
top rack of the dishwasher.  
NOTE: Do not immerse the motor  
body or the adapters in water.  
Dry thoroughly.  
Storage  
The included drawstring storage bag (Model KHB300 only) is designed with  
three distinct compartments to conveniently store the Immersion Blender motor  
body and cord, the blending attachment, and the whisk attachment. The  
durable, cotton twill bag is machine washable.  
13  
Cream Cheese Frosting  
1 package (8 oz.)  
cream cheese,  
In deep, narrow bowl, place cream cheese, butter,  
vanilla, and salt. Insert blending attachment into  
motor body. Blend at Speed 5 for 15 to 20 seconds,  
or until smooth. Add 3 cups powdered sugar. Blend  
at Speed 6 for 30 to 40 seconds, or until mixed,  
adding additional powdered sugar if necessary and  
scraping bowl as needed.  
softened  
cup butter or  
1
4  
margarine, softened  
teaspoon vanilla  
teaspoon salt  
cups powdered  
sugar  
1
8
2
1
3-33⁄  
4
Yield: 12 to 16 servings (frosting for 2-layer or  
13x9x2-inch cake).  
Per Serving: About 220 cal, 1 g pro, 30 g carb,  
10 g total fat, 7 g sat fat, 30 mg chol, 80 mg sod.  
VARIATION  
Orange Cream Cheese Frosting  
Substitute 11⁄  
vanilla.  
2
teaspoons grated orange peel for  
Yield: 12 to 16 servings (frosting for 2-layer or  
13x9x2-inch cake).  
Per Serving: About 220 cal, 1 g pro, 30 g carb,  
10 g total fat, 7 g sat fat, 30 mg chol, 80 mg sod.  
Vanilla Buttercream Frosting  
3
4
cup butter or  
margarine, softened  
teaspoon salt  
cups powdered  
sugar  
In deep, narrow bowl, place butter, salt, powdered  
sugar, vanilla, and 2 tablespoons milk. Insert  
blending attachment into motor body. Blend at  
Speed 5 for 30 seconds. Increase to Speed 9; blend  
15 to 25 seconds, or until creamy, adding additional  
milk if necessary and scraping bowl as needed.  
1
8
31⁄  
2
1 teaspoon vanilla  
2-31⁄  
2
tablespoons milk or  
half-and-half  
Yield: 12 to 16 servings (frosting for 2-layer or  
13x9x2-inch cake).  
Per Serving: About 240 cal, 0 g pro, 35 g carb,  
11 g total fat, 7 g sat fat, 30 mg chol, 25 mg sod.  
VARIATION  
Chocolate Buttercream Frosting  
Add 2 ounces unsweetened chocolate, melted and  
cooled, to prepared Vanilla Buttercream Frosting.  
Blend at Speed 5 for 20 to 25 seconds, or until well  
mixed.  
Yield: 12 to 16 servings (frosting for 2-layer or  
13x9x2-inch cake).  
Per Serving: About 260 cal, 1 g pro, 36 g carb,  
14 g total fat, 9 g sat fat, 30 mg chol, 30 mg sod.  
14  
Chicken and Rice Baby Food  
1 chicken thigh  
11⁄  
cups reduced-  
sodium chicken  
broth or water  
3 tablespoons  
uncooked long  
grain rice  
Remove bone, any cartilage, and excess skin from  
2
chicken. In small saucepan, place chicken, broth,  
and rice. Bring to a boil; reduce heat to simmer.  
Cover and cook 20 minutes, or until chicken is  
thoroughly cooked, juices run clear, and rice is  
tender. Remove chicken; cool slightly.  
Remove remaining skin or cartilage from chicken;  
cut into 1-inch pieces. Place chicken and rice  
mixture in blending beaker. Insert blending  
attachment into motor body. Blend at Speed 3 for  
10 seconds, or until chopped. Increase to Speed 9;  
blend 15 to 20 seconds, or until desired consistency,  
adding additional liquid if necessary.  
Yield: 4 servings (1⁄  
cup per serving).*  
4
*Baby food may be frozen for later use.  
Per Serving: About 70 cal, 5 g pro, 8 g carb,  
2 g total fat, 0.5 g sat fat, 15 mg chol, 45 mg sod.  
Applesauce to Zucchini Baby Food  
2 cups peeled and  
In medium saucepan, place fruit or vegetables and  
water. Bring to a boil; reduce heat to simmer. Cover  
and cook 10 to 30 minutes, or until very tender,  
adding additional water if needed. (Time will vary  
with type of food.) Cool slightly.  
chopped fruit or  
vegetables (apples,  
pears, peaches,  
carrots, squash,  
green beans, etc.)  
2
3  
cup water, broth,  
or juice  
In blending beaker, place 1 to 2 tablespoons of  
cooking liquid and fruit or vegetables. Insert  
blending attachment into motor body. Blend at  
Speed 7 until chopped, about 10 seconds. Increase  
to Speed 9; blend until desired consistency, adding  
additional cooking liquid if necessary.  
Yield: 4 servings (1⁄  
cup per serving).*  
4
*Baby food may be frozen for later use.  
Per Serving: About 30 cal, 0 g pro, 7 g carb,  
0 g total fat, 0 g sat fat, 0 mg chol, 20 mg sod.  
15  
Hot Fudge Sauce  
1
3
2
cup sugar  
cup unsweetened  
cocoa powder  
teaspoon salt  
cup whipping cream  
In blending beaker, combine sugar, cocoa, and salt;  
set aside. In small saucepan, place cream,  
1
chocolate, and butter. Heat and stir over medium-  
low heat until chocolate is melted and mixture is  
smooth, about 5 minutes. Add chocolate mixture,  
corn syrup, and vanilla to cocoa mixture in blending  
beaker. Insert blending attachment into motor body.  
Blend at Speed 2 for 5 seconds. Increase to Speed  
9; blend 15 to 25 seconds, or until smooth. Serve  
over ice cream, strawberries, or pound cake. Store  
covered in refrigerator.  
1
8
3
4
6 squares (1 oz. each)  
bittersweet  
chocolate  
6 tablespoons butter  
or margarine, cut  
into chunks  
1 tablespoon light corn  
syrup  
Yield: 16 servings (2 tablespoons per serving).  
1 teaspoon vanilla  
Per Serving: About 170 cal, 1 g pro, 15 g carb,  
12 g total fat, 8 g sat fat, 25 mg chol, 25 mg sod.  
VARIATION  
Hot Fudge Mint Sauce  
Substitute 11⁄  
teaspoons mint extract for vanilla.  
2
Yield: 16 servings (2 tablespoons per serving).  
Per Serving: About 170 cal, 1 g pro, 15 g carb,  
12 g total fat, 8 g sat fat, 25 mg chol, 25 mg sod.  
16  
Southern Sweet Potato Bake  
3 pounds sweet  
In large pot, place potatoes, onion, and enough  
water to cover vegetables. Bring to a boil. Reduce  
heat; simmer, covered, 20 to 25 minutes, or until  
potatoes are very tender.  
potatoes or yams  
(about 3 to 4 large),  
washed and cut into  
quarters  
Meanwhile, prepare Pecan Streusel Topping as  
directed; set aside.  
1 small onion, peeled  
and cut into wedges  
Water  
1 recipe Pecan Streusel  
Drain potato mixture well; cool slightly. Discard  
onion; peel potatoes and return to pot. Add butter,  
brown sugar, orange peel (if desired), salt,  
cinnamon, and nutmeg (if desired), to potatoes.  
Insert blending attachment into motor body. Blend  
at Speed 5 for 20 to 30 seconds, or until mixed.  
Add orange juice and eggs; blend at Speed 5 for  
15 to 20 seconds, or until mixed. Pour into greased  
11x7x2-inch baking pan.  
Topping (see page 25)  
cup butter or  
1
2  
margarine, softened  
cup packed brown  
sugar  
1
3  
1 tablespoon grated  
orange peel,  
if desired  
teaspoon salt  
1
2  
Top with Pecan Streusel Topping. Bake at 350°F for  
45 to 55 minutes, or until puffed and knife inserted  
in center comes out clean.  
1 teaspoon cinnamon  
1
4
teaspoon nutmeg,  
if desired  
cup fresh orange juice  
Yield: 12 servings (1⁄  
cup per serving).  
2
1
2
Per Serving: About 270 cal, 4 g pro, 31 g carb,  
3 eggs  
15 g total fat, 7 g sat fat, 80 mg chol, 170 mg sod.  
17  
Orange Banana-Berry Smoothie  
1 large banana, peeled  
In blending beaker, place ingredients. Insert  
blending attachment into motor body. Blend at  
Speed 2 for 3 to 5 seconds to chop. Increase to  
Speed 7; blend using an up and down motion  
about 10 seconds, or until smooth.  
and broken into  
quarters  
cup hulled, halved  
strawberries  
1
2
1
4
cup orange juice  
Yield: 1 serving.  
1 teaspoon honey,  
if desired  
Per Serving: About 180 cal, 2 g pro, 44 g carb,  
1 g total fat, 0 g sat fat, 0 mg chol, 0 mg sod.  
Raspberry Peach Smoothie  
1
2
cup fresh or frozen,  
In blending beaker, place ingredients. Insert  
blending attachment into motor body. Blend at  
Speed 7 using an up and down motion about  
10 seconds, or until smooth.  
unsweetened  
raspberries, partially  
thawed  
1 cup sliced fresh or  
frozen, thawed  
Yield: 2 servings (3⁄  
cup per serving).  
4
peaches*  
cup milk  
*Substitute 1 cup sliced canned peaches, drained,  
if desired.  
1
2
2 tablespoons sugar  
Per Serving: About 210 cal, 3 g pro, 49 g carb,  
1.5 g total fat, 1 g sat fat, 5 mg chol, 40 mg sod.  
1
8
teaspoon nutmeg,  
if desired  
Double Chocolate Malt  
1 cup chocolate ice  
cream  
In blending beaker, place ingredients. Insert  
blending attachment into motor body. Blend at  
Speed 9 for 10 to 20 seconds, or until smooth.  
112-2 tablespoons malt  
powder  
Yield: 1 serving.  
3 tablespoons milk  
*Prepared hot fudge topping may be substituted.  
2 tablespoons Hot  
Fudge Sauce  
Per Serving: About 610 cal, 11 g pro, 78 g carb,  
30 g total fat, 18 g sat fat, 85 mg chol, 300 mg sod.  
(see page 16)*  
18  
Candy Ice Cream Freeze  
1 cup vanilla or  
In blending beaker, place ice cream and milk. Insert  
chocolate ice cream  
blending attachment into motor body. Blend at  
Speed 9 for 5 seconds. Add candy pieces; blend at  
Speed 6 using an up and down motion for 10 to  
15 seconds, or until smooth.  
3 tablespoons milk  
1
4  
cup chopped candy  
or cookies*  
Yield: 1 serving.  
*Try chocolate-coated caramel-peanut nougat bar,  
chocolate-covered peanut butter cups, or other  
favorites.  
Per Serving: About 490 cal, 10 g pro, 59 g carb,  
26 g total fat, 13 g sat fat, 65 mg chol, 240 mg sod.  
Mocha Frappé  
11⁄  
2
cups milk  
In blending beaker, place all ingredients except ice.  
Insert blending attachment into motor body. Blend  
at Speed 3 for 3 to 5 seconds to mix. Add ice  
cubes; blend at Speed 9 using an up and down  
motion for 10 to 15 seconds, or until smooth  
and frosty.  
2 tablespoons instant  
coffee granules  
cup Hot Fudge  
Sauce (see page 16)*  
cups ice cubes  
1
3  
1-11⁄  
2
Yield: 3 servings (1 cup per serving).  
*Chocolate syrup may be substituted.  
Per Serving: About 220 cal, 6 g pro, 20 g carb,  
13 g total fat, 8 g sat fat, 35 mg chol, 90 mg sod.  
Hearty Mixed Grain Pancakes  
1 egg  
1 cup milk  
1 tablespoon  
In blending beaker, place egg, milk, and oil. Insert  
blending attachment into motor body. Blend at  
Speed 3 for 5 seconds to mix. Add remaining  
ingredients. Blend at Speed 4 using an up and  
down motion about 10 seconds, or until mixed.  
vegetable oil  
cup all-purpose flour  
cup whole wheat  
flour  
2
4
3
1
Heat greased griddle to medium; pour batter onto  
griddle for individual pancakes. Cook until bubbles  
form on surface and edges begin to dry. Turn; cook  
until underside is light golden brown.  
3 tablespoons  
cornmeal  
3 tablespoons  
sunflower seeds  
3 tablespoons rolled  
oats  
1 tablespoon sugar  
Yield: About 4 servings (two, 4-inch pancakes per  
serving).  
Per Serving: About 260 cal, 10 g pro, 36 g carb,  
10 g total fat, 2 g sat fat, 60 mg chol, 440 mg sod.  
1 teaspoon baking  
powder  
teaspoon cinnamon  
teaspoon salt  
1
2
4
1
19  
Creamy Caesar Salad Dressing  
1 large clove garlic,  
In blending beaker, place all ingredients except oil  
and cheese. Insert blending attachment into motor  
body. Blend at Speed 2 for 10 to 15 seconds, or  
until garlic is finely chopped. Gradually add oil and  
cheese while blending at Speed 1 for 20 to 25  
seconds, or until blended and creamy. Serve tossed  
with romaine lettuce, if desired.  
peeled and halved  
cup fresh lemon  
juice  
1
4  
1 pasteurized egg  
1 teaspoon sugar  
1
2
2
teaspoon salt  
teaspoon  
1
Yield: 12 servings (2 tablespoons per serving).  
Worcestershire sauce  
teaspoon coarsely  
1
Per Serving: About 230 cal, 2 g pro, 1 g carb,  
25 g total fat, 4 g sat fat, 20 mg chol, 210 mg sod.  
4  
ground black pepper  
1 inch anchovy paste  
or 1⁄  
2
fillet anchovy,  
if desired  
cups extra virgin  
11⁄  
4
olive or vegetable oil  
cup shredded  
1
2  
Parmesan cheese  
Fresh Herb Vinaigrette  
1
3
cup white wine  
vinegar  
In blending beaker, place all ingredients except oil.  
Insert blending attachment into motor body. Blend  
at Speed 7 for 10 to 15 seconds, or until herbs and  
garlic are finely chopped. Gradually add oil while  
blending at Speed 1 for 10 to 15 seconds, or until  
well mixed. Serve with mixed greens.  
2 tablespoons coarsely  
torn fresh basil  
leaves  
1 teaspoon fresh  
oregano leaves  
teaspoon fresh  
rosemary leaves  
teaspoon sugar  
teaspoon salt  
teaspoon black  
pepper  
1
Yield: 10 servings (2 tablespoons per serving).  
2
Per Serving: About 200 cal, 0 g pro, 0 g carb,  
22 g total fat, 3 g sat fat, 0 mg chol, 60 mg sod.  
1
2
1
4
1
8
1 small clove garlic,  
peeled  
1 cup extra virgin olive  
or vegetable oil  
20  
Fresh Tomato Basil Soup  
1 medium carrot,  
In chopper attachment bowl with blade, place  
peeled and cut into  
1-inch pieces  
1 rib celery, cut into  
1-inch pieces  
1 small onion, peeled  
and cut into 1-inch  
pieces  
6 tablespoons butter  
or margarine  
1 can (14 oz.) chicken  
or vegetable broth  
1 can (11.5 oz.)  
tomato juice  
4 tomatoes, peeled,  
cored, seeded,* and  
carrot, celery, and onion. Insert chopper adapter  
into motor body and lock adapter onto bowl. Chop  
at Speed 3 for 10 seconds, or until finely chopped.  
Set aside.  
In medium saucepan over medium heat, melt  
butter. Add chopped vegetable mixture. Cook and  
stir 10 to 15 minutes, or until tender. Add broth,  
tomato juice, and tomatoes. Bring to a boil. Reduce  
heat; cover and simmer 10 to 15 minutes, or until  
tomatoes are soft. Remove from heat. Add salt,  
white pepper, and basil. Insert blending attachment  
into motor body. Blend at Speed 3 for 10 to 20  
seconds, or until basil is chopped and tomatoes are  
desired consistency. Serve hot or cold.  
cut into quarters  
teaspoon salt  
teaspoon white  
pepper  
1
Yield: 6 servings (1 cup per serving).  
4
4
1
*Dip tomatoes in boiling water 30 to 60 seconds to  
loosen peels. Cool under running water. Core and  
remove peel. Cut in half crosswise, and scoop or  
shake out seeds.  
1
4-1⁄  
3
cup torn, loosely  
packed fresh basil  
leaves  
Per Serving: About 140 cal, 2 g pro, 8 g carb,  
12 g total fat, 7 g sat fat, 30 mg chol, 510 mg sod.  
21  
Pan Gravy  
1
4
cup pan drippings,  
butter or oil  
cup all-purpose flour  
teaspoon salt  
teaspoon dried  
marjoram or sage,  
if desired  
teaspoon black  
pepper  
Insert whisk into whisk adapter and adapter into  
motor body; set aside. In large saucepan, heat  
drippings over medium heat. Blend in flour; cook  
until golden, stirring occasionally. Stir in salt,  
marjoram, if desired, and pepper.  
1
1
1
3
2
2
Remove pan from heat; gradually add broth while  
whisking at Speed 1 for 10 to 20 seconds, or until  
smooth. Return pan to heat; cook 3 to 4 minutes,  
or until thickened and bubbly, whisking as needed  
to stir. Serve with mashed potatoes, noodles, and/or  
roasted poultry, beef, or pork.  
1
4
2 cups chicken or  
beef broth*  
Yield: 8 servings (1⁄  
cup per serving).  
4
*For creamier gravy, substitute 1 cup milk or half-  
and-half for 1 cup broth.  
Per Serving: About 50 cal, 5 g pro, 4 g carb,  
1.5 g total fat, 0 g sat fat, 10 mg chol, 400 mg sod.  
Chocolate Mocha Mousse  
1 cup whipping cream  
2 tablespoons  
powdered sugar  
In blending beaker, place cream and powdered  
sugar. Insert whisk into whisk adapter and adapter  
into motor body. Whisk at Speed 7 for 45 to 60  
seconds, or until stiff peaks form. Transfer to  
separate bowl, cover, and refrigerate.  
1 cup semisweet  
chocolate chips  
cup granulated sugar  
teaspoon salt  
1
8
3
In blending beaker, place chocolate chips,  
granulated sugar, and salt; set aside.  
1
1 cup milk  
21⁄  
2
teaspoons  
unflavored gelatin  
In small saucepan, add milk. Sprinkle gelatin over  
milk; let stand 5 minutes to soften. Heat over  
medium heat until very hot but not boiling, stirring  
frequently to dissolve gelatin. Pour milk mixture into  
blending beaker. Whisk at Speed 1 for 20 to 30  
seconds to melt chocolate. Chill 45 to 60 minutes,  
or until completely cooled.  
1 tablespoon instant  
coffee granules  
Add whipped cream to chocolate mixture. Whisk at  
Speed 1 for 3 to 5 seconds, or until mixed. Pour  
into serving dishes; chill thoroughly.  
Yield: 5 servings (1⁄  
cup per serving).  
2
Per Serving: About 420 cal, 5 g pro, 42 g carb,  
29 g total fat, 18 g sat fat, 70 mg chol, 110 mg sod.  
22  
Whipped Cream  
1 cup whipping cream  
2-3 tablespoons  
In blending beaker, place ingredients. Insert whisk  
into whisk adapter and adapter into motor body.  
Whisk at Speed 7 for 45 to 60 seconds, or until  
peaks form.  
powdered sugar  
1
2  
teaspoon vanilla  
Yield: 16 servings (2 tablespoons per serving).  
Per Serving: About 60 cal, 0 g pro, 1 g carb,  
6 g total fat, 3.5 g sat fat, 20 mg chol, 5 mg sod.  
VARIATION  
Chocolate Whipped Cream  
1
Increase powdered sugar to ⁄  
4
cup; add  
2 tablespoons unsweetened cocoa powder to  
other ingredients before whisking.  
Yield: 16 servings (2 tablespoons per serving).  
Per Serving: About 60 cal, 0 g pro, 3 g carb,  
6 g total fat, 3.5 g sat fat, 20 mg chol, 5 mg sod.  
Cinnam on Whipped Cream  
1
Add ⁄  
2
teaspoon cinnamon to other ingredients  
before whisking.  
Yield: 16 servings (2 tablespoons per serving).  
Per Serving: About 60 cal, 0 g pro, 1 g carb,  
6 g total fat, 3.5 g sat fat, 20 mg chol, 5 mg sod.  
Orange Whipped Cream  
Substitute 1 teaspoon grated orange peel for vanilla  
and add to other ingredients before whisking.  
Yield: 16 servings (2 tablespoons per serving).  
Per Serving: About 60 cal, 0 g pro, 1 g carb,  
6 g total fat, 3.5 g sat fat, 20 mg chol, 5 mg sod.  
23  
Fudge Ribbon Cream Pie  
Crust  
12 pecan shortbread  
cookies, broken  
Crust: In chopper attachment bowl with blade,  
place cookies. Insert chopper adapter into motor  
body and lock adapter onto bowl. Chop at Speed 9  
for 10 to 15 seconds, or until finely chopped. Add  
butter; chop at Speed 4 about 10 seconds, or until  
blended. Press crumb mixture evenly over bottom  
and sides of 9-inch pie plate. Bake at 375°F for  
8 to 10 minutes, or until light golden and set. Cool.  
2 tablespoons butter or  
margarine, melted  
Filling  
3
4
cup Hot Fudge Sauce  
(see page 16),*  
Filling: Spread Hot Fudge Sauce in bottom of crust.  
Chill until set, about 20 minutes.  
warmed slightly  
4 ounces cream  
cheese, softened  
In blending beaker, place cream cheese. Insert whisk  
into whisk adapter and adapter into motor body.  
Whisk at Speed 3 for 5 to 8 seconds, or until  
smooth. Add sugar and vanilla; whisk at Speed 3  
1 tablespoon sugar  
11⁄  
teaspoons vanilla  
4
1 package (3.4 oz.)  
instant cheesecake  
pudding and pie  
filling mix  
about 10 seconds to blend. Add pudding mix and  
1
2  
cup milk. Whisk at Speed 1 for 10 to 15 seconds  
to mix, scraping beaker as needed. Add remaining  
1
11⁄  
cups milk, divided  
2
1 cup milk, ⁄ cup at a time, whisking at Speed 1  
2
about 10 seconds each time and scraping beaker as  
needed. Increase to Speed 4; whisk 20 seconds.  
Increase to Speed 9; whisk 25 to 35 seconds, or  
until slightly thickened. Pour over chilled fudge layer  
in pie plate.  
Topping  
2 tablespoons Hot  
Fudge Sauce (see  
page 16),* warmed  
slightly  
Topping: In small bowl, combine Hot Fudge Sauce  
and cream. Drizzle over pie; draw knife blade  
through drizzle, if desired. Refrigerate until set,  
about 30 minutes.  
1 teaspoon whipping  
cream  
Yield: 8 servings.  
*Prepared hot fudge topping may be substituted.  
Per Serving: About 420 cal, 5 g pro, 41 g carb,  
26 g total fat, 14 g sat fat, 60 mg chol, 320 mg sod.  
24  
Individual Pistachio Tarts  
1 cup whipping cream  
In blending beaker, place cream and powdered  
sugar. Insert whisk into whisk adapter and adapter  
into motor body. Whisk at Speed 1 about 5 seconds  
to mix. Increase to Speed 9; whisk about  
1
3  
cup powdered sugar  
3 ounces cream  
cheese, cut into  
1
2-inch cubes,  
25 seconds, or until soft peaks form. Add cream  
softened  
cup chopped  
cheese; whisk at Speed 6 for 20 to 25 seconds, or  
1
2  
1
until smooth. Add ⁄  
3
cup pistachios, almond extract,  
pistachios, divided  
teaspoon almond  
extract  
and vanilla. Whisk at Speed 3 for 5 to 8 seconds, or  
until mixed. Pipe or spoon filling into crusts,  
dividing evenly. Garnish with remaining  
1
4
1
4
teaspoon vanilla  
(approximately 21⁄  
tablespoons) pistachios.  
2
1 package (6 crusts)  
single-serve graham  
cracker pie crusts  
Refrigerate 1 to 2 hours to blend flavors.  
Yield: 6 servings (1 tart per serving).  
Per Serving: About 390 cal, 5 g pro, 26 g carb,  
31 g total fat, 14 g sat fat, 70 mg chol, 180 mg sod.  
Pecan Streusel Topping  
1
3
cup packed brown  
sugar  
cup all-purpose flour  
teaspoon cinnamon  
or nutmeg  
In chopper attachment bowl with blade, place  
brown sugar, flour, cinnamon, and salt. Insert  
chopper adapter into motor body and lock adapter  
onto bowl. Chop at Speed 5 about 5 seconds, or  
until mixed. Add butter; pulse 5 to 6 times at  
Speed 5, about 4 seconds each time, or until  
blended and crumbly. Add pecans. Pulse 2 to 3  
times at Speed 4, about 4 seconds each time, or  
until chopped and blended. Sprinkle on fruit pie  
filling, squash or sweet potato casserole, or coffee  
cake before baking.  
1
4
1
8
1
8
teaspoon salt  
3
tablespoons cold  
butter or margarine,  
cut into chunks  
cup pecan halves  
and pieces  
1
2
Yield: 12 servings (topping for 8-inch or 9-inch  
square or round baking pan).  
Per Serving: About 90 cal, 1 g pro, 9 g carb,  
6 g total fat, 2 g sat fat, 10 mg chol, 25 mg sod.  
25  
Vegetable Barley Soup  
1 medium onion, cut  
In chopper attachment bowl with blade, place  
onion, carrots, and celery. Insert chopper adapter  
into motor body and lock adapter onto bowl. Pulse  
5 to 6 times at Speed 4, about 5 seconds each  
time, or until coarsely chopped. Transfer vegetable  
mixture into large saucepan or Dutch oven.  
Set aside.  
into 1-inch pieces  
2 medium carrots,  
peeled and cut into  
112-inch pieces  
1 rib celery, cut into  
112-inch pieces  
2 small tomatoes,  
In chopper attachment bowl, place tomatoes.  
Replace adapter; pulse 3 to 4 times at Speed 2,  
about 3 seconds each time to chop.  
cored and seeded  
cup fresh or frozen  
cut green beans  
cup fresh or frozen  
green peas  
cup fresh or frozen  
corn  
1
3
1
4
Add tomatoes and remaining ingredients to  
saucepan. Bring to a boil. Reduce heat, cover, and  
simmer 45 to 60 minutes, or until vegetables and  
barley are tender. Remove and discard bay leaf.  
1
4
4 cups (1 quart)  
chicken or vegetable  
broth  
cup medium barley  
teaspoon dried basil  
Yield: 5 servings (1 cup per serving).  
Per Serving: About 100 cal, 3 g pro, 16 g carb,  
3.5 g total fat, 1 g sat fat, 5 mg chol, 960 mg sod.  
1
2
4
1
1
2
teaspoon dried  
marjoram  
1 small bay leaf  
1
4  
teaspoon salt  
1
8-1⁄  
4
teaspoon white  
pepper  
Guacamole  
1
2
small serrano or  
jalapeno pepper,  
seeded and cut into  
quarters  
In chopper attachment bowl with blade, place  
serrano pepper and garlic. Insert chopper adapter  
into motor body and lock adapter onto bowl. Chop  
at Speed 8 for 8 to 10 seconds, or until finely  
chopped. Add cilantro, if desired; chop at Speed 8  
for 8 to 10 seconds, or until cilantro is well cut.  
Add onion; chop at Speed 8 for 5 to 10 seconds,  
or until onion is finely chopped.  
1 clove garlic, peeled  
3 tablespoons loosely  
packed fresh cilantro  
leaves, if desired  
1
4
small onion, peeled  
and cut into 1-inch  
pieces  
2
Add ⁄  
3
of avocados, lime juice, salt, and cayenne,  
if desired. Pulse 2 to 3 times at Speed 6, about  
3 ripe avocados,  
peeled, pitted, and  
cut into 1-inch  
4 seconds each time, or until well chopped,  
1
scraping bowl as needed. Add remaining ⁄  
3
of  
avocado. Pulse 3 to 4 times at Speed 6, about  
4 seconds each time, or until desired consistency.  
Cover and refrigerate at least 2 hours before serving  
to blend flavors. Serve with corn chips, if desired.  
pieces, divided  
2 tablespoons fresh  
lime juice  
teaspoon salt  
teaspoon cayenne,  
if desired  
1
2
1
Yield: 14 servings (2 tablespoons per serving).  
8
Per Serving: About 70 cal, 1 g pro, 3 g carb,  
6 g total fat, 1 g sat fat, 0 mg chol, 90 mg sod.  
26  
White Bean Dip  
1 small clove garlic,  
peeled  
1 tablespoon red  
onion pieces  
1 can (15.5 oz.) Great  
Northern beans,  
In chopper attachment bowl with blade, place  
garlic. Insert chopper adapter into motor body and  
lock adapter onto bowl. Chop at Speed 5 for 5 to  
10 seconds. Add onion; pulse 2 to 3 times at  
Speed 5, about 5 seconds each time, or until well  
chopped, scraping bowl as needed. Add remaining  
ingredients. Pulse 2 to 3 times at Speed 7, about  
15 seconds each time to blend, scraping bowl as  
needed. Serve with vegetables and crackers,  
if desired.  
rinsed and drained  
teaspoon dried  
oregano  
1
2  
2 tablespoons olive oil  
2 tablespoons white  
wine vinegar  
teaspoon salt  
teaspoon cayenne,  
if desired  
Yield: 8 servings (2 tablespoons per serving).  
1
8
4
Per Serving: About 80 cal, 3 g pro, 9 g carb,  
3.5 g total fat, 0.5 g sat fat, 0 mg chol, 75 mg sod.  
1
Tomato Basil Crostini  
1 small clove garlic,  
peeled  
3 Roma tomatoes,  
cored, seeded, and  
cut into chunks  
1 tablespoon loosely  
packed fresh basil  
leaves  
In chopper attachment bowl with blade, place  
garlic. Insert chopper adapter into motor body and  
lock adapter onto bowl. Chop at Speed 5 for 5 to  
10 seconds, or until finely chopped. Add tomatoes  
and basil. Pulse 4 to 5 times at Speed 3, about  
4 seconds each time to coarsely chop. Add cheese,  
oil, salt, and pepper. Pulse 2 to 3 times at Speed 3,  
about 4 seconds each time to combine.  
2 tablespoons  
shredded Parmesan  
cheese  
1 tablespoon extra  
Before serving, lightly toast baguette slices by  
broiling 4 inches from heat for 1 to 11⁄  
side. Cool. Serve topped with about 11⁄  
tomato mixture per toast.  
2
minutes per  
teaspoons  
2
virgin olive oil  
teaspoon salt  
teaspoon black  
pepper  
1
8
8
Yield: 16 servings (2 crostini per serving).  
1
Per Serving: About 100 cal, 2 g pro, 16 g carb,  
3 g total fat, 0.5 g sat fat, 0 mg chol, 150 mg sod.  
32 slices (14-inch each)  
baguette  
27  
28  
®
FOR THE WAY IT’S MADE.™  
® Registered Trademark/Trademark of KitchenAid, U.S.A.  
© 2004. All rights reserved. (dZw304)  

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