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.
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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
11⁄2 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
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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 11⁄2 cups (12 oz.) of
additional liquid can be added. Pour liquid slowly
through the opening in the lid.
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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.
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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.
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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)
11⁄2
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 1⁄2 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
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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
11⁄2
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2
2
4
1
large eggs
medium size ripe bananas
tablespoons butter, melted
tablespoon vanilla extract
Blend 1⁄2 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 1⁄2 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.
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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
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1
2
shallot, peeled and cut into 1⁄2 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
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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
11⁄2
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
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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
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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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