MYDAILY SOUP BL542810 - Blender TEFAL - Free user manual and instructions

USER MANUAL MYDAILY SOUP BL542810 TEFAL

À safety instructions booklet is included with your appliance. Before using this appliance for the first time, read the booklet carefully and keep it for future reference. DESCRIPTION A Top handle K Control panel B Motor unit K1 Program selection button € Overflow sensor K2 Smooth soup program button D Motor unit connector K3 Chunky soup program button E Blade K4 Smoothie program button E1 Shaft K5 Easy cleaning program button E2 Four-point blade KG Start/Stop button F Jug K7 LED screen G Side handle H Jug connector 1 Socket for power cord 3 Power cord TPS: - Some foods may stain your appliance‘s container. This will in no way affect your appliance or your health. To remove stains, soak your appliance's container in water and add a little dishwasher detergent (1 tablet, liquid, powder). Leave to soak ovemnight. Then scrub gently using a sponge: the stains should disappear. - Ifresidue still remains in the shaft (E1) and on the overflow sensor (C), use an abrasive sponge to remove it. HAT TO DO IF YOUR APPLIANCE DOESN'T WORK? Plug your appliance into à The plug is not connected | power socket. Ensure that the or switched on at the mains | power cord is correctiy inserted power socket. into the socket on the side handle and mains socket. The appliance does not Remove some of the VELe ingredients. The motor unit (B) is not | Check that the contents to correctly positioned or not exceed the MAX level and locked in. ensure that the ingredients are spread evenly over the base of the jug.

PROBLEMS CAUSES SOLUTIONS

Excessive vibrations The appliance has not been placed on a flat surface; the appliance is not stable. Place your appliance on a stable;flat heat-resistant, clean, and dry surface. Volume of ingredients is too high. Reduce the quantity of ingredients processed. Leak at the top ofthe Jug- Overflow sensor (C) is clogged up. Clean sensor (C). Volume of ingredients is too high. Reduce the quantity of ingredients processed. Pieces of food are too large or too hard. Reduce the size or quantity of ingredients processed. Poorly-mixed preparations. Stop the motor using the motor overload protector. Leave your product to cool down for at least 20 minutes and reduce the size or quantity of ingredients processed. Add liquid. The appliance has cut the electricity supply. Appliance is damp. Leave the appliance to dry for 24 hrs before trying to connect again. Your appliance beeps continuously, all the LEDs flash and cdEi or cdE2 is displayed on the screen Fouled up overflow sensor [Q) Your appliance is equipped with a Level sensor (C). Clean the sensor (C) Reduce the quantity of ingredients. The food is not properly cooked or something is caught at the base of the jug. Volume of ingredients is too great. Do not exceed the maximum level (fig 3) of ingredients. You have not selected the right programme. Start again, choosing the right programme. Not enough or too much liquid. Check that the liquid is between the MIN and MAX levels for settings P1 and P2 (fig 3). For P3, ensure there is between 150ml and 300mL of Liquid. Ingredients not blended properly. Stir the Liquid and ingredients together manually (fig 4). You have used the appliance to heat up milk. The soup-maker is not appropriately-designed to do this.

PROBLEMS CAUSES SOLUTIONS The food is not properly cooked or something is caught at the base of the jug. Forgetting an ingredient or modifying the quantities recommended by recipes. Follow the List of ingredients and recipe proportions. RECYCLING + Disposal of the appliance and its packaging materials The packaging exclusively contains materials that are not dangerous to the LR environment, which can be disposed of in accordance with the recycling LS) en ee + Expired electronic or electric products: Think of the environment! ® Your appliance contains valuable materials which can be recovered or recycled. 3 Leave it at a local waste collection point for it to be processed.

Directive 2012/19/EU on waste electrical and electronic equipment (WEEE) stipulates that used household appliances must not be disposed of in normal unsorted municipal waste. Used appliances must be collected separately to increase the re-use and recycling rate of the materials they are made from and to reduce the impact on the environment and human health.

Courgette, tarragon & cream cheese soup + 400 ml water + 60 g chopped onion + 600 g trimmed courgettes, cut in 1.5 cm slices + 100 g full fat cream cheese (Philadelphia® or something similar) + 3 sprigs fresh tarragon (about 4 cm long) + Salt and freshly ground black pepper TO SERVE + Freshly ground black pepper + A pinch of chilli powder (optional) + Chopped fresh tarragon leaves Remove the leaves from the tarragon and set aside. Pour half of the water into the soup-maker. Then add the ingredients in the following order: chopped onion, sliced courgettes, cream cheese, tarragon leaves, salt, freshly ground black pepper and the remaining water. Fit the lid (gentiy wriggle the blade shaft through the courgettes and then firmly push the top down fully). Select the “smooth soup' setting.

When it has finished cooking, remove the top and pour into bowls. Serve with ground black pepper, a light sprinkling of chilli powder and chopped tarragon. Serves 4 Fresh dill or basil can be substituted for tarragon in this recipe. Creamed carrot & scallop soup + 500 ml water + 65 g shallots, peeled and chopped + 550 g peeled carrots, cut in 1 cm slices + 4 g root ginger, peeled and finely chopped + 30 g butter (optional) + Salt and freshly ground white pepper TO SERVE + 1-2 tablespoons oil + 160 g - 180 g raw scallops + Chopped fresh flat-leaf parsley + Croutons Pour half the water into the soup-maker. Then add the ingredients in the following order: chopped shallots, sliced carrots, chopped ginger, butter, remaining water, salt and pepper. Fit the top. Choose the “smooth soup” setting. When it finished cooking and the soup is on the “keep warm” setting, heat the oil in a frying pan over a medium heat. Gently fry the scallops for 3 to 4 minutes, turning halfway through cooking. Cut the cooked scallops in half. Taste the soup and adjust seasoning, if necessary. Serve the soup with a pile of cooked scallops in the centre and garnished with chopped flat-leaf parsley. Serves 4 Creamed carrot soup + 500 mL water +65 g shallots, chopped + 550 g peeled and trimmed carrots, cut in 1 cm slices + 4 g root ginger, peeled and finely chopped + 30 g butter (optional) + Salt and freshly ground white pepper TO SERVE + Chopped fresh flat Leaf parsley + Croutons Pour half the water into the soup-maker, Then add the ingredients in the following order: chopped shallots, sliced carrots, chopped ginger, butter, remaining water, salt and pepper. Fit the top. Choose the “smooth soup' setting. Remove the top. Taste and adjust seasoning, if necessary. Serve garnished with chopped fiat-leaf parsley and croutons. Serves 4

Creamed leek & stilton soup + 600 ml vegetable stock + 400 g sticed Leeks (the white part), cut in 1 cm slices + 60 g chopped onion + 100 g floury potato (Maris Piper, King Edward), cut in 1.5 cm cubes + 75 g Stilton cheese, rind cut off and crumbled + Salt and freshly ground black pepper TO SERVE + 35 g Stilton cheese, rind cut off and crumbled + Freshly ground black pepper Pour half the vegetable stock into the soup-maker. Then add the ingredients in the following order: sliced leeks, chopped onion, diced potato, crumbled Stilton, salt (remember the stock and Stilton will be a bit salty), black pepper, and finally the remaining stock. Fit the top. Select the “smooth soup” setting. Remove the top. Taste and adjust seasoning if necessary. Serve garnished with freshly ground black pepper and the crumbled Stilton. Serves 4 For Creamed leek and Roquefort soup, substitute 60 g crumbled Roquefort cheese for the 75 g Stilton. Serve the soup with some additional crumbled Roquefort cheese Tomato & basil soup + 500 ml vegetable stock (made using stock cubes) + 230 g can chopped tomatoes + 1 medium size onion, chopped + 1 medium size carrots, peeled and cut in 1.5 cm cubes + 1 garlic clove, peeled and crushed + 1% tablespoons tomato purée + 2 pinches smoked paprika (optional) + 10 large basil leaves + 150 ml passata + salt and freshly ground black pepper + %k teaspoon granulated sugar (optional) Pour half the vegetable stock into the soup-maker. Then add the ingredients in the following order: chopped tomatoes (including the juice), chopped onion, diced carrots, crushed garlic, tomato purée, paprika, whole basil leaves, passata, salt (remember the stock will be a bit salty), black pepper, and finally the remaining stock. Fit the top. Select the “smooth soup” setting. Remove the top and stir in the sugar using a wooden spoon. Taste and adjust seasoning, if necessary. Serve. Serves 4 Adding the smoked paprika gives the soup a slightly smoked flavour and peppery taste. You can omit the smoked paprika if preferred.

Place the peas, onion, cucumber, water and soya cream in the soup-maker. Season to taste. Choose the “smooth soup” setting. Place in the fridge for 4 hours until the soup has cooled. Open the soup-maker. Add the sugar, mint leaves and the juice of a half of lemon. Choose the “smoothie” setting. Serve chilled. For a more spicy soup, add 1 tsp of wasabi paste, horseradish paste, or coarse grain mustard. You can also add 50g of mini pasta or chickpeas to give the soup more texture.

Chunky leek & potato soup + 625 ml vegetable stock or vegetable bouillon + 75 g chopped onion + 1 garlic clove, crushed + 300 g sliced Leeks, cut in 1.5 cm slices + 200 g floury potatoes (Maris Piper, King Edward), cut in 1.5 cm cubes + Salt and freshly ground black pepper TO SERVE + Chopped flat-leaf parsley Pour half the vegetable stock into the soup-maker. Then add the ingredients in the following order: chopped onion, crushed garlic, sliced Leeks, cubed potato, salt (remember the stock will be a bit salty), black pepper, and finally the remaining stock. Fit the top. Select the remaining “chunky soup” setting. When it has finished cooking remove the top. Taste and adjust seasoning, if necessary. Serve garnished with chopped parsley. Serves 4

Comforting chicken soup + 600 ml chicken stock (made using a stock cube) + 60 g finely chopped onion + 200 g small bite size cauliflower florets + 200 g carrots, cut into 1 cm slices + 200 g raw boneless chicken breast filets, skinned and cut into 1.5 cm cubes + 1 bunch of fresh herbs (i.e. sprigs of parsley, thyme and bay leaf tied together with string) + Salt and freshly ground black pepper TO SERVE + 2 tablespoons double cream (optional) + 1 tablespoon coarse grain mustard (optional) + 1 tablespoon chopped fresh parsley Pour half of the stock into the soup-maker. Then add the ingredients in the following order: chopped onion, cauliflower florets, sliced carrots, diced chicken, fresh herbs, salt (remember the stock will be salty), black pepper and remaining stock. Fit the top. Select the “chunky soup" setting. Meanwhile mix the cream and mustard together. Pour the sauce into a small bowl; set aside. When it has finished cooking, remove the top and discard the bunch of herbs. Serve the hot soup garnished with the chopped parsley and a swirl of sauce. Serves 4 You can give the soup an oriental flavour by adding soy sauce, rice vinegar and chopped fresh coriander instead of the mustard cream sauce. 5-vegetable soup + 150g thinly sliced Leeks + 150g carrots, chopped into cubes + 100g courgettes, chopped into cubes + 150g turnip, chopped into cubes + 100g chopped onion + 1 garlic clove, peeled + 1 stick of celery, thinly sliced + 700 ml water + Salt, pepper TO SERVE + A bit of emmental or grated French comté cheese, croutons. Place all the ingredients in the soup-maker. Choose the « soup with pieces » setting. Serve with some grated cheese and croutons, browned in butter. 1f you want to make this soup more filling and serve it as a main meal, substitute 100g carrots and 100g leeks for 250g potatoes.

Sweet potato and red Lentil soup + 300g sweet potato, chopped into 2cm cubes + 60g chopped sweet onion + 100g red lentils + 150g potato, chopped into 2cm cubes + 600 ml water + Salt, pepper TO SERVE + 2 tbsp chopped coriander Place all the ingredients in the soup-maker, (except the coriander). Choose the « soup with pieces » setting. Add the coriander, and serve. If you're making this soup for children, leave out the coriander and decorate with a tomato ketchup smile! Banana and vanilla ice cream smoothie + 4 bananas, cut into slices + 200/210g vanilla ice cream (around 5 scoops) + 250 ml full fat milk TO SERVE + A few banana sweets Put the bananas and ice cream in the soup-maker Pour in the milk. Put the top on and choose the « smoothie » setting. Serve chilled, without Leaving it out to stand, with the banana sweets on the side. Change the fruits and ice cream flavours, to create your own smoothies. Mango, pear, peach, apricot would work well, as well as caramel or cinnamon ice cream. Strawberry and cinnamon smoothie + 4 soya yoghurts + 350g strawberries, cut in halves or quarters 2 tbsp sugar + 1 heaped tsp ground cinnamon Place all the ingredients in the soup-maker. Choose the « smoothie » setting. Serve immediately. If the yoghurts and strawberries are not chilled, you can add 4 ice cubes to bring the smoothie to the right temperature. The cinnamon brings a deliciously sweet flavour to the smoothie, but if you prefer you can Leave it out and substitut it for vanilla sugar or ground ginger.

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