• Use fruit, vegetables and other blend ingredients with enough liquid for the mixture to circulate; do not run an empty cup.
• Blend ice and frozen ingredients with sufficient liquid; do not fill the cup with ice or use the blender as an ice crusher.
• Remove stone-fruit pits and seeds before blending, including apple seeds and cherry, plum, peach and apricot pits.
• Do not grind dry grains, cereal or coffee with the Rapid Extractor Blade.
• Remove utensils and other non-food objects; inspect the blade for damage from hard ingredients before use.

• Use only room-temperature or refrigerated ingredients at 21°C or cooler in the blending cup; keep hot and warm food out of it.
• Do not add carbonated or effervescent ingredients to the cup: this includes soda, baking powder, baking soda, yeast, some batters and cake mixes, dry ice and other ingredients that become bubbly.
• Read supplement and protein-powder ingredient lists before adding them; leave out powders containing effervescent ingredients.
• Keep ingredients below MAX; overfilling reduces the space needed for blending and can cause leakage and pressure.
• Do not leave blended food sealed with the extractor blade attached; once cool and safe to open, fit the To-Go Lid or transfer the food to a vented container.
• Stop continuous blending within one minute and let the contents settle for at least 10–15 minutes after multiple extraction cycles.

• Stop blending; leave a hot or warm cup where it is without touching it, opening it or allowing another person to handle it.
• Do not remove the warm cup from the base, force it open, heat it or pry the cup and blade apart.
• Wait at least 30 minutes; if the cup is still warm, allow more time until it is completely cool.
• Do not put the warm cup in the refrigerator or freezer to cool it down.
• Only when completely cool, slowly disengage the cup from the base; point it away from your face and body and use a towel to untwist the blade slowly and release residual pressure.
• If the cup still will not open, stop trying; do not leave sealed contents to ferment, and follow the guide’s safe-disposal instructions for the cup and contents.

• For smoothies and other blended drinks, combine fruit or vegetables with liquid; never run an empty cup or use the extractor blade without liquid.
• For a cold smoothie, use frozen fruit with chilled liquid; do not use the extractor blade as an ice crusher.
• If using crushed ice, limit it to 25% of the cup’s total volume and include water or another liquid without going above MAX.
• Remove apple seeds and apricot, cherry, plum and peach pits before blending; these contain substances that can release cyanide, and hard pits can damage the blade or cup.
• Remove spoons and other non-food items before attaching the blade.

• Use cool or room-temperature ingredients at 21°C or cooler; never put hot ingredients or liquids in the sealed blending cup.
• Do not blend carbonated ingredients or liquids; released gas can build pressure and separate or burst the cup.
• Keep the food and liquid below the cup’s MAX line so the blend has room to move.
• Limit continuous cup blending to one minute; blade friction heats the mixture and increases pressure.
• If the cup feels warm, stop and let it cool completely before opening slowly, with the opening pointed away from your face and body.
• Do not leave a blend sealed for a long time: fruit and vegetable sugars can ferment and produce gas.
• When the contents are cool and the blade has stopped, remove the extractor blade rather than using it as a storage lid; use plastic wrap or foil over the cup and open it away from your body.

• Make smoothies and other blended drinks with fruit or vegetables and liquid; never run the extractor blade in an empty cup or without liquid.
• For a cold smoothie, use frozen fruit with chilled liquid. Alternatively, use crushed ice for up to 25% of the cup's total volume, with water or another liquid. Do not use the extractor blade as an ice crusher or crush hard ingredients without liquid.
• Remove apple seeds and apricot, cherry, plum and peach pits before blending. Remove spoons and other non-food objects from the cup.
• Keep the combined ingredients and liquid below the cup's MAX line.

• Start with cool or room-temperature ingredients; never put hot food or liquid in the sealed blending cup.
• Do not blend carbonated ingredients or liquids, because released gas can pressurise the cup.
• Do not blend continuously for more than one minute. If the cup becomes warm, stop and let it cool before opening it carefully, pointed away from your body.
• Do not leave a blended mixture sealed for a long time: fruit and vegetable sugars can ferment and build pressure.

• Make smoothies and other blended drinks with fruit or vegetables and liquid; never run the extractor blade in an empty cup or without liquid.
• For a cold smoothie, use frozen fruit with chilled liquid. Alternatively, use crushed ice for up to 25% of the cup's total volume, with water or another liquid. Do not use the extractor blade as an ice crusher or crush hard ingredients without liquid.
• Remove apple seeds and apricot, cherry, plum and peach pits before blending. Remove spoons and other non-food objects from the cup.
• Keep the combined ingredients and liquid below the cup's MAX line.

• Start with cool or room-temperature ingredients; never put hot food or liquid in the sealed blending cup.
• Do not blend carbonated ingredients or liquids, because released gas can pressurise the cup.
• Do not blend continuously for more than one minute. If the cup becomes warm, stop and let it cool before opening it carefully, pointed away from your body.
• Do not leave a blended mixture sealed for a long time: fruit and vegetable sugars can ferment and build pressure.

• For smoothies and other blended drinks, combine fruit or vegetables with liquid; never run an empty cup or use the extractor blade without liquid.
• For a cold smoothie, use frozen fruit with chilled liquid; do not use the extractor blade as an ice crusher.
• If using crushed ice, limit it to 25% of the cup’s total volume and include water or another liquid without going above MAX.
• Remove apple seeds and apricot, cherry, plum and peach pits before blending; these contain substances that can release cyanide, and hard pits can damage the blade or cup.
• Remove spoons and other non-food items before attaching the blade.

• Use cool or room-temperature ingredients at 21°C or cooler; never put hot ingredients or liquids in the sealed blending cup.
• Do not blend carbonated ingredients or liquids; released gas can build pressure and separate or burst the cup.
• Keep the food and liquid below the cup’s MAX line so the blend has room to move.
• Limit continuous cup blending to one minute; blade friction heats the mixture and increases pressure.
• If the cup feels warm, stop and let it cool completely before opening slowly, with the opening pointed away from your face and body.
• Do not leave a blend sealed for a long time: fruit and vegetable sugars can ferment and produce gas.
• When the contents are cool and the blade has stopped, remove the extractor blade rather than using it as a storage lid; use plastic wrap or foil over the cup and open it away from your body.

• Use fruit, vegetables and other blend ingredients with enough liquid for the mixture to circulate; do not run an empty cup.
• Blend ice and frozen ingredients with sufficient liquid; do not fill the cup with ice or use the blender as an ice crusher.
• Remove stone-fruit pits and seeds before blending, including apple seeds and cherry, plum, peach and apricot pits.
• Do not grind dry grains, cereal or coffee with the Rapid Extractor Blade.
• Remove utensils and other non-food objects; inspect the blade for damage from hard ingredients before use.

• Use only room-temperature or refrigerated ingredients at 21°C or cooler in the blending cup; keep hot and warm food out of it.
• Do not add carbonated or effervescent ingredients to the cup: this includes soda, baking powder, baking soda, yeast, some batters and cake mixes, dry ice and other ingredients that become bubbly.
• Read supplement and protein-powder ingredient lists before adding them; leave out powders containing effervescent ingredients.
• Keep ingredients below MAX; overfilling reduces the space needed for blending and can cause leakage and pressure.
• Do not leave blended food sealed with the extractor blade attached; once cool and safe to open, fit the To-Go Lid or transfer the food to a vented container.
• Stop continuous blending within one minute and let the contents settle for at least 10–15 minutes after multiple extraction cycles.

• Stop blending; leave a hot or warm cup where it is without touching it, opening it or allowing another person to handle it.
• Do not remove the warm cup from the base, force it open, heat it or pry the cup and blade apart.
• Wait at least 30 minutes; if the cup is still warm, allow more time until it is completely cool.
• Do not put the warm cup in the refrigerator or freezer to cool it down.
• Only when completely cool, slowly disengage the cup from the base; point it away from your face and body and use a towel to untwist the blade slowly and release residual pressure.
• If the cup still will not open, stop trying; do not leave sealed contents to ferment, and follow the guide’s safe-disposal instructions for the cup and contents.

• Include sufficient liquid with blender ingredients and never run an empty vessel.
• Use liquid with ice or frozen ingredients; do not run an ice-only load or overload the vessel with hard ingredients.
• Remove apple seeds and cherry, plum, peach and apricot pits before blending.
• Remove utensils and non-food objects before blending; use only the supplied tamper where the guide allows it.
• Use LOW for thin batter, gravy, marinades, scrambling eggs, cooked food and uncooked fruit; put warm food in the permitted pitcher only.
• Use HIGH for thick mixtures and frozen fruit or vegetables, with sufficient liquid.
• For whole-fruit and vegetable smoothies with ice, use the EXTRACT program where fitted; keep sealed-cup ingredients cool and non-effervescent.

• Use cool or room-temperature ingredients at 21°C or cooler; never put hot ingredients or liquids in the sealed blending cup.
• Do not blend carbonated ingredients or liquids; released gas can build pressure and separate or burst the cup.
• Keep the food and liquid below the cup’s MAX line so the blend has room to move.
• Limit continuous cup blending to one minute; blade friction heats the mixture and increases pressure.
• If the cup feels warm, stop and let it cool completely before opening slowly, with the opening pointed away from your face and body.
• Do not leave a blend sealed for a long time: fruit and vegetable sugars can ferment and produce gas.
• When the contents are cool and the blade has stopped, remove the extractor blade rather than using it as a storage lid; use plastic wrap or foil over the cup and open it away from your body.

• Use hot ingredients only in the compatible vented blending pitcher, with the pitcher lid and its cap fitted securely; a sealed cup is never a substitute.
• Keep solids and liquids below their respective MAX lines; do not fill the pitcher to the brim.
• Start on LOW and increase speed only after the ingredients have combined and the mixture is steady without splashing.
• Do not use PULSE with hot ingredients, because pulsing can splash the hot mixture.
• Do not add ingredients through the lid opening during a hot blend; stop blending before changing the contents.
• Stop blending and wait until the blade is still before opening the pitcher; lift the lid carefully, keeping clear of hot steam and splashes.

• For smoothies and other blended drinks, combine fruit or vegetables with liquid; never run an empty cup or use the extractor blade without liquid.
• For a cold smoothie, use frozen fruit with chilled liquid; do not use the extractor blade as an ice crusher.
• If using crushed ice, limit it to 25% of the cup’s total volume and include water or another liquid without going above MAX.
• Remove apple seeds and apricot, cherry, plum and peach pits before blending; these contain substances that can release cyanide, and hard pits can damage the blade or cup.
• Remove spoons and other non-food items before attaching the blade.
• For chunky salsa or coarse chopped onion, use Pulse mode and let the blade stop between pulses to avoid overprocessing.

• Use cool or room-temperature ingredients; never put hot ingredients or liquids in the sealed blending cup.
• Do not blend carbonated ingredients or liquids; released gas can build pressure and separate or burst the cup.
• Keep the food and liquid below the cup’s MAX line so the blend has room to move.
• Limit continuous cup blending to one minute; blade friction heats the mixture and increases pressure.
• If the cup feels warm, stop and let it cool completely before opening slowly, with the opening pointed away from your face and body.
• Do not leave a blend sealed for a long time: fruit and vegetable sugars can ferment and produce gas.
• After three one-minute intervals, stop for two to three minutes; do not begin another interval if the cup is warm.

• For smoothies and other blended drinks, combine fruit or vegetables with liquid; never run an empty cup or use the extractor blade without liquid.
• For a cold smoothie, use frozen fruit with chilled liquid; do not use the extractor blade as an ice crusher.
• If using crushed ice, limit it to 25% of the cup’s total volume and include water or another liquid without going above MAX.
• Remove apple seeds and apricot, cherry, plum and peach pits before blending; these contain substances that can release cyanide, and hard pits can damage the blade or cup.
• Remove spoons and other non-food items before attaching the blade.

• Use cool or room-temperature ingredients at 21°C or cooler; never put hot ingredients or liquids in the sealed blending cup.
• Do not blend carbonated ingredients or liquids; released gas can build pressure and separate or burst the cup.
• Keep the food and liquid below the cup’s MAX line so the blend has room to move.
• Limit continuous cup blending to one minute; blade friction heats the mixture and increases pressure.
• If the cup feels warm, stop and let it cool completely before opening slowly, with the opening pointed away from your face and body.
• Do not leave a blend sealed for a long time: fruit and vegetable sugars can ferment and produce gas.
• When the contents are cool and the blade has stopped, remove the extractor blade rather than using it as a storage lid; use plastic wrap or foil over the cup and open it away from your body.

• Add liquid when using the extractor blade to blend a smoothie.
• Use cool or room-temperature ingredients, never hot food, in the sealed cup.
• Do not add carbonated ingredients or liquids to a sealed cup.
• Keep the ingredients below the cup’s MAX line; the stated cup capacity is not a fill-to-the-brim instruction.
• Do not blend continuously for longer than one minute; if the cup feels warm, let it cool completely before opening it carefully.

• Use fruit, vegetables and other blend ingredients with enough liquid for the mixture to circulate; do not run an empty cup.
• Blend ice and frozen ingredients with sufficient liquid; do not fill the cup with ice or use the blender as an ice crusher.
• Remove stone-fruit pits and seeds before blending, including apple seeds and cherry, plum, peach and apricot pits.
• Do not grind dry grains, cereal or coffee with the Rapid Extractor Blade.
• Remove utensils and other non-food objects; inspect the blade for damage from hard ingredients before use.

• Use only room-temperature or refrigerated ingredients at 21°C or cooler in the blending cup; keep hot and warm food out of it.
• Do not add carbonated or effervescent ingredients to the cup: this includes soda, baking powder, baking soda, yeast, some batters and cake mixes, dry ice and other ingredients that become bubbly.
• Read supplement and protein-powder ingredient lists before adding them; leave out powders containing effervescent ingredients.
• Keep ingredients below MAX; overfilling reduces the space needed for blending and can cause leakage and pressure.
• Do not leave blended food sealed with the extractor blade attached; once cool and safe to open, fit the To-Go Lid or transfer the food to a vented container.
• Do not exceed three consecutive 45-second cycles; let the contents settle for 10–20 minutes afterwards and wait longer if the cup is warm.

• Stop blending; leave a hot or warm cup where it is without touching it, opening it or allowing another person to handle it.
• Do not remove the warm cup from the base, force it open, heat it or pry the cup and blade apart.
• Wait at least 30 minutes; if the cup is still warm, allow more time until it is completely cool.
• Only when completely cool, slowly disengage the cup from the base; point it away from your face and body and use a towel to untwist the blade slowly and release residual pressure.
• If the cup still will not open, stop trying; do not leave sealed contents to ferment, and follow the guide’s safe-disposal instructions for the cup and contents.

• For smoothies and other blended drinks, combine fruit or vegetables with liquid; never run an empty cup or use the extractor blade without liquid.
• For a cold smoothie, use frozen fruit with chilled liquid; do not use the extractor blade as an ice crusher.
• If using crushed ice, limit it to 25% of the cup’s total volume and include water or another liquid without going above MAX.
• Remove apple seeds and apricot, cherry, plum and peach pits before blending; these contain substances that can release cyanide, and hard pits can damage the blade or cup.
• Remove spoons and other non-food items before attaching the blade.

• Use cool or room-temperature ingredients at 21°C or cooler; never put hot ingredients or liquids in the sealed blending cup.
• Do not blend carbonated ingredients or liquids; released gas can build pressure and separate or burst the cup.
• Keep the food and liquid below the cup’s MAX line so the blend has room to move.
• Limit continuous cup blending to one minute; blade friction heats the mixture and increases pressure.
• If the cup feels warm, stop and let it cool completely before opening slowly, with the opening pointed away from your face and body.
• Do not leave a blend sealed for a long time: fruit and vegetable sugars can ferment and produce gas.
• Before another one-minute cycle, let the contents settle for two to three minutes; once the cup is cool, carefully open it to release pressure and refit the blade securely.
• When the contents are cool and the blade has stopped, remove the extractor blade rather than using it as a storage lid; use plastic wrap or foil over the cup and open it away from your body.

• Add liquid when using the extractor blade to blend a smoothie.
• Use cool or room-temperature ingredients, never hot food, in the sealed cup.
• Do not add carbonated ingredients or liquids to a sealed cup.
• Keep the ingredients below the cup’s MAX line; the stated cup capacity is not a fill-to-the-brim instruction.
• Do not blend continuously for longer than one minute; if the cup feels warm, let it cool completely before opening it carefully.

• Add liquid when using the extractor blade to blend a smoothie.
• Use cool or room-temperature ingredients, never hot food, in the sealed cup.
• Do not add carbonated ingredients or liquids to a sealed cup.
• Keep the ingredients below the cup’s MAX line; the stated cup capacity is not a fill-to-the-brim instruction.
• Do not blend continuously for longer than one minute; if the cup feels warm, let it cool completely before opening it carefully.

• For smoothies and other blended drinks, combine fruit or vegetables with liquid; never run an empty cup or use the extractor blade without liquid.
• For a cold smoothie, use frozen fruit with chilled liquid; do not use the extractor blade as an ice crusher.
• If using crushed ice, limit it to 25% of the cup’s total volume and include water or another liquid without going above MAX.
• Remove apple seeds and apricot, cherry, plum and peach pits before blending; these contain substances that can release cyanide, and hard pits can damage the blade or cup.
• Remove spoons and other non-food items before attaching the blade.

• Use cool or room-temperature ingredients at 21°C or cooler; never put hot ingredients or liquids in the sealed blending cup.
• Do not blend carbonated ingredients or liquids; released gas can build pressure and separate or burst the cup.
• Keep the food and liquid below the cup’s MAX line so the blend has room to move.
• Limit continuous cup blending to one minute; blade friction heats the mixture and increases pressure.
• If the cup feels warm, stop and let it cool completely before opening slowly, with the opening pointed away from your face and body.
• Do not leave a blend sealed for a long time: fruit and vegetable sugars can ferment and produce gas.
• When the contents are cool and the blade has stopped, remove the extractor blade rather than using it as a storage lid; use plastic wrap or foil over the cup and open it away from your body.

• For smoothies and other blended drinks, combine fruit or vegetables with liquid; never run an empty cup or use the extractor blade without liquid.
• For a cold smoothie, use frozen fruit with chilled liquid; do not use the extractor blade as an ice crusher.
• If using crushed ice, limit it to 25% of the cup’s total volume and include water or another liquid without going above MAX.
• Remove apple seeds and apricot, cherry, plum and peach pits before blending; these contain substances that can release cyanide, and hard pits can damage the blade or cup.
• Remove spoons and other non-food items before attaching the blade.

• Use cool or room-temperature ingredients at 21°C or cooler; never put hot ingredients or liquids in the sealed blending cup.
• Do not blend carbonated ingredients or liquids; released gas can build pressure and separate or burst the cup.
• Keep the food and liquid below the cup’s MAX line so the blend has room to move.
• Limit continuous cup blending to one minute; blade friction heats the mixture and increases pressure.
• If the cup feels warm, stop and let it cool completely before opening slowly, with the opening pointed away from your face and body.
• Do not leave a blend sealed for a long time: fruit and vegetable sugars can ferment and produce gas.
• When the contents are cool and the blade has stopped, remove the extractor blade rather than using it as a storage lid; use plastic wrap or foil over the cup and open it away from your body.

Use cold or room-temperature ingredients and liquids, at 21°C or cooler, with the extractor blade. Do not blend hot or carbonated ingredients in the sealed cup.

Always include liquid with the extractor blade, and keep the combined ingredients and liquid at or below the MAX line. Never run the blender with an empty cup.

Use frozen fruit with chilled liquid for a cold smoothie. If using crushed ice, limit it to 25% of the total cup volume and add water or another liquid up to the MAX line. Do not use the blender as an ice crusher or crush hard ingredients without liquid.

Remove apple seeds, apricot seeds, cherry pips, plum pips and peach pips before blending. The guide says not to use these seeds and pips.

Do not use the extractor blade as a storage lid or leave a blend sealed without releasing pressure. Wait for blending to stop; if the cup is warm, let it cool before carefully opening it away from your body. Follow the guide’s storage instructions after removing the blade.

• For smoothies and other blended drinks, combine fruit or vegetables with liquid; never run an empty cup or use the extractor blade without liquid.
• For a cold smoothie, use frozen fruit with chilled liquid; do not use the extractor blade as an ice crusher.
• Remove apple seeds and apricot, cherry, plum and peach pits before blending; these contain substances that can release cyanide, and hard pits can damage the blade or cup.
• Remove spoons and other non-food items before attaching the blade.
• Do not use the Extractor Blade to grind dry grains, cereal or coffee; that restriction is separate from the Milling Blade instructions.
• Only if your configuration includes a Milling Blade, use that separate blade for herbs, spices, grains and seeds; the extractor blade still requires liquid.

• Use ingredients and liquids at 21°C or cooler; never blend hot or warm ingredients in the cup.
• Leave out carbonated liquids and effervescing ingredients such as baking soda, baking powder and yeast.
• Keep food and liquid below MAX; overfilling can cause leakage and pressure.
• Follow the cup-use limit of 45 seconds per interval and no more than three consecutive intervals; let the motor stop and wait at least a minute between cycles, opening only a cool cup carefully to release pressure.

• Stop and leave the cup to cool for at least 15 minutes and longer until completely cool; allow the contents to settle before slowly removing the cup from the base.
• With the opening pointed away from your face and body, slowly unscrew the extractor blade to release residual pressure.
• Do not leave a blend sealed or unrefrigerated for long; replace the blade with plastic wrap or transfer food to a vented container and refrigerate it.
• If the cup still cannot be opened, follow the user guide's instruction to securely dispose of the cup outside.

• Transfer the blend to an unsealed microwave-safe container or a stovetop pot for heating; never heat it in a NutriBullet cup.
• Use a thermometer to check the internal temperature of cooked food before blending it, because the centre can remain hot when the outside feels cool.

• Include sufficient liquid with blender ingredients and never run an empty vessel.
• Use liquid with ice or frozen ingredients; do not run an ice-only load or overload the vessel with hard ingredients.
• Remove apple seeds and cherry, plum, peach and apricot pits before blending.
• Remove utensils and non-food objects before blending; use only the supplied tamper where the guide allows it.
• Use LOW for thin batter, gravy, marinades, scrambling eggs, cooked food and uncooked fruit; put warm food in the permitted pitcher only.
• Use HIGH for thick mixtures and frozen fruit or vegetables, with sufficient liquid.
• For whole-fruit and vegetable smoothies with ice, use the EXTRACT program where fitted; keep sealed-cup ingredients cool and non-effervescent.

• Use cool or room-temperature ingredients at 21°C or cooler; never put hot ingredients or liquids in the sealed blending cup.
• Do not blend carbonated ingredients or liquids; released gas can build pressure and separate or burst the cup.
• Keep the food and liquid below the cup’s MAX line so the blend has room to move.
• Limit continuous cup blending to one minute; blade friction heats the mixture and increases pressure.
• If the cup feels warm, stop and let it cool completely before opening slowly, with the opening pointed away from your face and body.
• Do not leave a blend sealed for a long time: fruit and vegetable sugars can ferment and produce gas.
• When the contents are cool and the blade has stopped, remove the extractor blade rather than using it as a storage lid; use plastic wrap or foil over the cup and open it away from your body.

• Use hot ingredients only in the compatible vented blending pitcher, with the pitcher lid and its cap fitted securely; a sealed cup is never a substitute.
• Keep solids and liquids below their respective MAX lines; do not fill the pitcher to the brim.
• Do not use PULSE with hot ingredients, because pulsing can splash the hot mixture.
• Stop blending and wait until the blade is still before opening the pitcher; lift the lid carefully, keeping clear of hot steam and splashes.

• Do not put hot or carbonated ingredients in the sealed blending cups supplied with this pack.

• Do not put hot or carbonated ingredients in the sealed blending cups supplied with this pack.
• Add liquid when blending a smoothie with the extractor blade.

• Use fruit, vegetables and other blend ingredients with enough liquid for the mixture to circulate; do not run an empty cup.
• Blend ice and frozen ingredients with sufficient liquid; do not fill the cup with ice or use the blender as an ice crusher.
• Remove stone-fruit pits and seeds before blending, including apple seeds and cherry, plum, peach and apricot pits.
• Do not grind dry grains, cereal or coffee with the Rapid Extractor Blade.
• Remove utensils and other non-food objects; inspect the blade for damage from hard ingredients before use.

• Use only room-temperature or refrigerated ingredients at 21°C or cooler in the blending cup; keep hot and warm food out of it.
• Do not add carbonated or effervescent ingredients to the cup: this includes soda, baking powder, baking soda, yeast, some batters and cake mixes, dry ice and other ingredients that become bubbly.
• Read supplement and protein-powder ingredient lists before adding them; leave out powders containing effervescent ingredients.
• Keep ingredients below MAX; overfilling reduces the space needed for blending and can cause leakage and pressure.
• Do not leave blended food sealed with the extractor blade attached; once cool and safe to open, fit the To-Go Lid or transfer the food to a vented container.
• Stop continuous blending within one minute and let the contents settle for at least 10–15 minutes after multiple extraction cycles.

• Stop blending; leave a hot or warm cup where it is without touching it, opening it or allowing another person to handle it.
• Do not remove the warm cup from the base, force it open, heat it or pry the cup and blade apart.
• Wait at least 30 minutes; if the cup is still warm, allow more time until it is completely cool.
• Do not put the warm cup in the refrigerator or freezer to cool it down.
• Only when completely cool, slowly disengage the cup from the base; point it away from your face and body and use a towel to untwist the blade slowly and release residual pressure.
• If the cup still will not open, stop trying; do not leave sealed contents to ferment, and follow the guide’s safe-disposal instructions for the cup and contents.

• Use fruit, vegetables and other blend ingredients with enough liquid for the mixture to circulate; do not run an empty cup.
• Blend ice and frozen ingredients with sufficient liquid; do not fill the cup with ice or use the blender as an ice crusher.
• Remove stone-fruit pits and seeds before blending, including apple seeds and cherry, plum, peach and apricot pits.
• Do not grind dry grains, cereal or coffee with the Rapid Extractor Blade.
• Remove utensils and other non-food objects; inspect the blade for damage from hard ingredients before use.

• Use only room-temperature or refrigerated ingredients at 21°C or cooler in the blending cup; keep hot and warm food out of it.
• Do not add carbonated or effervescent ingredients to the cup: this includes soda, baking powder, baking soda, yeast, some batters and cake mixes, dry ice and other ingredients that become bubbly.
• Read supplement and protein-powder ingredient lists before adding them; leave out powders containing effervescent ingredients.
• Keep ingredients below MAX; overfilling reduces the space needed for blending and can cause leakage and pressure.
• Do not leave blended food sealed with the extractor blade attached; once cool and safe to open, fit the To-Go Lid or transfer the food to a vented container.
• Stop continuous blending within one minute and let the contents settle for at least 10–15 minutes after multiple extraction cycles.

• Stop blending; leave a hot or warm cup where it is without touching it, opening it or allowing another person to handle it.
• Do not remove the warm cup from the base, force it open, heat it or pry the cup and blade apart.
• Wait at least 30 minutes; if the cup is still warm, allow more time until it is completely cool.
• Do not put the warm cup in the refrigerator or freezer to cool it down.
• Only when completely cool, slowly disengage the cup from the base; point it away from your face and body and use a towel to untwist the blade slowly and release residual pressure.
• If the cup still will not open, stop trying; do not leave sealed contents to ferment, and follow the guide’s safe-disposal instructions for the cup and contents.

• Include sufficient liquid with blender ingredients and never run an empty vessel.
• Use liquid with ice or frozen ingredients; do not run an ice-only load or overload the vessel with hard ingredients.
• Remove apple seeds and cherry, plum, peach and apricot pits before blending.
• Remove utensils and non-food objects before blending; use only the supplied tamper where the guide allows it.
• Do not use the blending blade to grind dry grains, cereal or coffee.
• Use the pitcher SMOOTHIE program for fruit-and-vegetable smoothies and FROZEN DRINKS for crushed-ice blended drinks.
• Use pitcher PURÉE for soups, sauces and spreads, or NUTMILK for almond or cashew milk using the recipe guide.
• Use the cup SMOOTHIE or FROZEN DRINKS program for cool, non-effervescent fruit-and-vegetable blends or ice-blended drinks; use DRESSING for small-batch salad dressings.

• Use the Chopping Blade for fresh ingredients such as onions; remove inedible pieces and cut large food into smaller pieces before processing.
• Use CHOP or PULSE to control chopped texture; use DIP for salsa and chunky dips.
• Use the Dough Blade for small batches of bread, pizza, tortilla or pie-crust dough; pulse wet and dry ingredients together first, then select DOUGH or LOW.
• Do not knead at a higher speed because this can overwork the dough.
• Use the Reversible Slice/Shred Disc in the higher position with its markings aligned and chosen cutting side up; select HIGH, then guide food steadily without forcing it. Remove the Inner Pusher for the small chute or the whole Food Pusher for the large chute.
• Keep processed food below the Work Bowl MAX line; if the bowl or chute is overloaded and movement stops, switch off and unplug, wait for the blade to stop, remove some food and reassemble.
• Do not process hard or non-food objects and do not grind dry grains, cereal or coffee with the blades or discs.

• Use only room-temperature or refrigerated ingredients at 21°C or cooler in the blending cup; keep hot and warm food out of it.
• Do not add carbonated or effervescent ingredients to the cup: this includes soda, baking powder, baking soda, yeast, some batters and cake mixes, dry ice and other ingredients that become bubbly.
• Read supplement and protein-powder ingredient lists before adding them; leave out powders containing effervescent ingredients.
• Keep ingredients below MAX; overfilling reduces the space needed for blending and can cause leakage and pressure.
• Do not leave blended food sealed with the extractor blade attached; once cool and safe to open, fit the To-Go Lid or transfer the food to a vented container.
• Stop within one minute; do not run consecutive cycles, and allow the contents to settle for 10–15 minutes before another blend.

• Stop blending; leave a hot or warm cup where it is without touching it, opening it or allowing another person to handle it.
• Do not remove the warm cup from the base, force it open, heat it or pry the cup and blade apart.
• Wait at least 30 minutes; if the cup is still warm, allow more time until it is completely cool.
• Only when completely cool, slowly disengage the cup from the base; point it away from your face and body and use a towel to untwist the blade slowly and release residual pressure.
• If the cup still will not open, stop trying; do not leave sealed contents to ferment, and follow the guide’s safe-disposal instructions for the cup and contents.

• Hot, warm or carbonated ingredients belong only in the vented blending pitcher; secure the vented lid before starting.
• Keep solids and liquids below their respective MAX lines; do not fill the pitcher to the brim.
• Check that the lid’s vent slots are clear before blending; blocked vents can trap pressure and release hot steam or food when opened.
• Close the easy-pour spout and lock the Vented Lid Cap in place before starting.
• Start on LOW and increase speed only after the ingredients have combined and the mixture is steady without splashing.
• If a recipe needs ingredients during blending, keep the main lid fitted and open only the vented cap slowly; avoid escaping steam or splashes, add carefully and refit the cap.
• Stop blending and wait until the blade is still before opening the pitcher; lift the lid carefully, keeping clear of hot steam and splashes.

• Include sufficient liquid with blender ingredients and never run an empty vessel.
• Use liquid with ice or frozen ingredients; do not run an ice-only load or overload the vessel with hard ingredients.
• Remove apple seeds and cherry, plum, peach and apricot pits before blending.
• Remove utensils and non-food objects before blending; use only the supplied tamper where the guide allows it.
• Use LOW for thin batter, gravy, marinades, scrambling eggs, cooked food and uncooked fruit; put warm food in the permitted pitcher only.
• Use HIGH for thick mixtures and frozen fruit or vegetables, with sufficient liquid.
• Use MEDIUM for creamed soup, dips, nuts, sauces, spreads, mixed or powdered drinks and milkshakes; follow the hot-pitcher and liquid requirements for the recipe.
• For whole-fruit and vegetable smoothies with ice, use the EXTRACT program where fitted; keep sealed-cup ingredients cool and non-effervescent.

• Use cool or room-temperature ingredients at 21°C or cooler; never put hot ingredients or liquids in the sealed blending cup.
• Do not blend carbonated ingredients or liquids; released gas can build pressure and separate or burst the cup.
• Keep the food and liquid below the cup’s MAX line so the blend has room to move.
• Limit continuous cup blending to one minute; blade friction heats the mixture and increases pressure.
• If the cup feels warm, stop and let it cool completely before opening slowly, with the opening pointed away from your face and body.
• Do not leave a blend sealed for a long time: fruit and vegetable sugars can ferment and produce gas.
• When the contents are cool and the blade has stopped, remove the extractor blade rather than using it as a storage lid; use plastic wrap or foil over the cup and open it away from your body.

• Use hot ingredients only in the compatible vented blending pitcher, with the pitcher lid and its cap fitted securely; a sealed cup is never a substitute.
• Keep solids and liquids below their respective MAX lines; do not fill the pitcher to the brim.
• Start on LOW and increase speed only after the ingredients have combined and the mixture is steady without splashing.
• Do not use PULSE with hot ingredients, because pulsing can splash the hot mixture.
• Do not add ingredients through the lid opening during a hot blend; stop blending before changing the contents.
• Stop blending and wait until the blade is still before opening the pitcher; lift the lid carefully, keeping clear of hot steam and splashes.

• For matte-black Blender Combo 1200 NBF07500AK, put warm or hot ingredients only in its vented pitcher, secure both the pitcher lid and vented lid cap, start on LOW, and do not use PULSE.
• With NBF07500AK, stop before adding to a hot mixture; for a cool blend, change to LOW, remove only the vented lid cap, add food through that opening and refit the cap.
• Keep carbonated drinks out of the NBF07500AK blending cup.
• For NBF07500AK, keep solids below the pitcher’s higher MAX line and liquids below its lower MAX line; respect the cup MAX line when using the cup instead.
• For a NBF07500AK recipe, include liquid with the ingredients and do not use the blender as an ice crusher.

• Include sufficient liquid with blender ingredients and never run an empty vessel.
• Use liquid with ice or frozen ingredients; do not run an ice-only load or overload the vessel with hard ingredients.
• Remove apple seeds and cherry, plum, peach and apricot pits before blending.
• Remove utensils and non-food objects before blending; use only the supplied tamper where the guide allows it.
• Do not use the blending blade to grind dry grains, cereal or coffee.
• Use AUTO to adjust blending time and speed to your load, or choose speeds 1–5; the same ingredient and vessel limits apply to both modes.

• Use only room-temperature or refrigerated ingredients at 21°C or cooler in the blending cup; keep hot and warm food out of it.
• Do not add carbonated or effervescent ingredients to the cup: this includes soda, baking powder, baking soda, yeast, some batters and cake mixes, dry ice and other ingredients that become bubbly.
• Read supplement and protein-powder ingredient lists before adding them; leave out powders containing effervescent ingredients.
• Keep ingredients below MAX; overfilling reduces the space needed for blending and can cause leakage and pressure.
• Do not leave blended food sealed with the extractor blade attached; once cool and safe to open, fit the To-Go Lid or transfer the food to a vented container.
• Stop within one minute; do not run consecutive cycles, and allow the contents to settle for 10–15 minutes before another blend.

• Stop blending; leave a hot or warm cup where it is without touching it, opening it or allowing another person to handle it.
• Do not remove the warm cup from the base, force it open, heat it or pry the cup and blade apart.
• Wait at least 30 minutes; if the cup is still warm, allow more time until it is completely cool.
• Only when completely cool, slowly disengage the cup from the base; point it away from your face and body and use a towel to untwist the blade slowly and release residual pressure.
• If the cup still will not open, once the sealed cup is completely cool, securely wrap or box it and put it at the bottom of a covered outdoor rubbish container. Do not leave or dispose of it in an indoor bin, where fermenting contents could force it apart near people.

• Hot, warm or carbonated ingredients belong only in the vented blending pitcher; secure the vented lid before starting.
• Keep solids and liquids below their respective MAX lines; do not fill the pitcher to the brim.
• Check that the lid’s vent slots are clear before blending; blocked vents can trap pressure and release hot steam or food when opened.
• Keep the easy-pour spout down and closed and secure the Vented Lid Cap before starting.
• Start on LOW and increase speed only after the ingredients have combined and the mixture is steady without splashing.
• If a recipe needs ingredients during blending, keep the main lid fitted and open only the vented cap slowly; avoid escaping steam or splashes, add carefully and refit the cap.
• Stop blending and wait until the blade is still before opening the pitcher; lift the lid carefully, keeping clear of hot steam and splashes.

• Include sufficient liquid with blender ingredients and never run an empty vessel.
• Use liquid with ice or frozen ingredients; do not run an ice-only load or overload the vessel with hard ingredients.
• Remove apple seeds and cherry, plum, peach and apricot pits before blending.
• Remove utensils and non-food objects before blending; use only the supplied tamper where the guide allows it.
• Use LOW for thin batter, gravy, marinades, scrambling eggs, cooked food and uncooked fruit; put warm food in the permitted pitcher only.
• Use HIGH for thick mixtures and frozen fruit or vegetables, with sufficient liquid.
• Use MEDIUM for creamed soup, dips, nuts, sauces, spreads, mixed or powdered drinks and milkshakes; follow the hot-pitcher and liquid requirements for the recipe.
• Use SMOOTHIES for fresh or frozen fruit and vegetables, with sufficient liquid.
• Use PURÉES for dips, sauces and smooth spreads.
• Use FROZEN DRINKS for ice-blended mocktails or cocktails and frappe-style drinks.
• Use SOUPS in the pitcher for hot or cold soup; the program does not heat the ingredients.

• Use cool or room-temperature ingredients at 21°C or cooler; never put hot ingredients or liquids in the sealed blending cup.
• Do not blend carbonated ingredients or liquids; released gas can build pressure and separate or burst the cup.
• Keep the food and liquid below the cup’s MAX line so the blend has room to move.
• Limit continuous cup blending to one minute; blade friction heats the mixture and increases pressure.
• If the cup feels warm, stop and let it cool completely before opening slowly, with the opening pointed away from your face and body.
• Do not leave a blend sealed for a long time: fruit and vegetable sugars can ferment and produce gas.
• When the contents are cool and the blade has stopped, remove the extractor blade rather than using it as a storage lid; use plastic wrap or foil over the cup and open it away from your body.
• For storage, replace the blade with the flip-top lid once the cup is cool and safe to open.

• Use hot ingredients only in the compatible vented blending pitcher, with the pitcher lid and its cap fitted securely; a sealed cup is never a substitute.
• Keep solids and liquids below their respective MAX lines; do not fill the pitcher to the brim.
• Start on LOW and increase speed only after the ingredients have combined and the mixture is steady without splashing.
• Do not use PULSE with hot ingredients, because pulsing can splash the hot mixture.
• Do not add ingredients through the lid opening during a hot blend; stop blending before changing the contents.
• Stop blending and wait until the blade is still before opening the pitcher; lift the lid carefully, keeping clear of hot steam and splashes.

• Include sufficient liquid with blender ingredients and never run an empty vessel.
• Use liquid with ice or frozen ingredients; do not run an ice-only load or overload the vessel with hard ingredients.
• Remove stone-fruit pits and seeds before blending; hard pits can damage the blade and pitcher.
• If ingredients stick, switch off, unplug and wait for the blades to stop before opening the lid; use a long spoon, silicone spatula or wooden spoon to scrape food from the sides towards the centre, keeping the utensil away from the blades and avoiding sharp or metallic objects.
• Remove every utensil and non-food object, then refit the Pitcher Lid and Vented Lid Cap before resuming; if ingredients keep sticking, add more liquid while the blender is stopped.
• Do not use the blending blade to grind dry grains, cereal or coffee.
• Use LOW for thin batter, gravy, marinades, scrambling eggs, cooked food and uncooked fruit; put warm food in the permitted pitcher only.
• Use HIGH for thick mixtures and frozen fruit or vegetables, with sufficient liquid.
• Use MEDIUM for creamed soup, dips, nuts, sauces, spreads, mixed or powdered drinks and milkshakes; follow the hot-pitcher and liquid requirements for the recipe.
• Use SMOOTHIE for blended smoothies; ice still needs liquid and must fit below MAX.

• Hot, warm or carbonated ingredients belong only in the vented blending pitcher; secure the vented lid before starting.
• Keep solids and liquids below their respective MAX lines; do not fill the pitcher to the brim.
• Check that the lid’s vent slots are clear before blending; blocked vents can trap pressure and release hot steam or food when opened.
• Fit the Pitcher Lid and Vented Lid Cap securely, aligning the lid’s rear loop, opposite the spout, with the pitcher handle.
• Start on LOW and increase speed only after the ingredients have combined and the mixture is steady without splashing.
• Do not add ingredients through the lid opening during a hot blend; stop blending before changing the contents.
• Stop blending and wait until the blade is still before opening the pitcher; lift the lid carefully, keeping clear of hot steam and splashes.
• Do not run for more than one minute in total across consecutive blending cycles.

• Include sufficient liquid with blender ingredients and never run an empty vessel.
• Use liquid with ice or frozen ingredients; do not run an ice-only load or overload the vessel with hard ingredients.
• Remove apple seeds and cherry, plum, peach and apricot pits before blending.
• Remove utensils and non-food objects before blending; use only the supplied tamper where the guide allows it.
• Use LOW for thin batter, gravy, marinades, scrambling eggs, cooked food and uncooked fruit; put warm food in the permitted pitcher only.
• Use HIGH for thick mixtures and frozen fruit or vegetables, with sufficient liquid.
• For whole-fruit and vegetable smoothies with ice, use the EXTRACT program where fitted; keep sealed-cup ingredients cool and non-effervescent.

• Use cool or room-temperature ingredients at 21°C or cooler; never put hot ingredients or liquids in the sealed blending cup.
• Do not blend carbonated ingredients or liquids; released gas can build pressure and separate or burst the cup.
• Keep the food and liquid below the cup’s MAX line so the blend has room to move.
• Limit continuous cup blending to one minute; blade friction heats the mixture and increases pressure.
• If the cup feels warm, stop and let it cool completely before opening slowly, with the opening pointed away from your face and body.
• Do not leave a blend sealed for a long time: fruit and vegetable sugars can ferment and produce gas.
• When the contents are cool and the blade has stopped, remove the extractor blade rather than using it as a storage lid; use plastic wrap or foil over the cup and open it away from your body.

• Use hot ingredients only in the compatible vented blending pitcher, with the pitcher lid and its cap fitted securely; a sealed cup is never a substitute.
• Keep solids and liquids below their respective MAX lines; do not fill the pitcher to the brim.
• Start on LOW and increase speed only after the ingredients have combined and the mixture is steady without splashing.
• Do not use PULSE with hot ingredients, because pulsing can splash the hot mixture.
• Do not add ingredients through the lid opening during a hot blend; stop blending before changing the contents.
• Stop blending and wait until the blade is still before opening the pitcher; lift the lid carefully, keeping clear of hot steam and splashes.

• Include sufficient liquid with blender ingredients and never run an empty vessel.
• Use liquid with ice or frozen ingredients; do not run an ice-only load or overload the vessel with hard ingredients.
• Remove apple seeds and cherry, plum, peach and apricot pits before blending.
• Remove utensils and non-food objects before blending; use only the supplied tamper where the guide allows it.
• Do not use the blending blade to grind dry grains, cereal or coffee.
• Use LOW for thin batter, gravy, marinades, scrambling eggs, cooked food and uncooked fruit; put warm food in the permitted pitcher only.
• Use HIGH for thick mixtures and frozen fruit or vegetables, with sufficient liquid.
• Use MEDIUM for creamed soup, dips, nuts, sauces, spreads, mixed or powdered drinks and milkshakes; follow the hot-pitcher and liquid requirements for the recipe.
• Use SMOOTHIE for blended smoothies; ice still needs liquid and must fit below MAX.

• Use only room-temperature or refrigerated ingredients at 21°C or cooler in the blending cup; keep hot and warm food out of it.
• Do not add carbonated or effervescent ingredients to the cup: this includes soda, baking powder, baking soda, yeast, some batters and cake mixes, dry ice and other ingredients that become bubbly.
• Read supplement and protein-powder ingredient lists before adding them; leave out powders containing effervescent ingredients.
• Keep ingredients below MAX; overfilling reduces the space needed for blending and can cause leakage and pressure.
• Do not leave blended food sealed with the extractor blade attached; once cool and safe to open, fit the To-Go Lid or transfer the food to a vented container.
• Stop within one minute; do not run consecutive cycles, and allow the contents to settle for 10–15 minutes before another blend.

• Stop blending; leave a hot or warm cup where it is without touching it, opening it or allowing another person to handle it.
• Do not remove the warm cup from the base, force it open, heat it or pry the cup and blade apart.
• Wait at least 30 minutes; if the cup is still warm, allow more time until it is completely cool.
• Only when completely cool, slowly disengage the cup from the base; point it away from your face and body and use a towel to untwist the blade slowly and release residual pressure.
• If the cup still will not open, once the sealed cup is completely cool, securely wrap or box it and put it at the bottom of a covered outdoor rubbish container. Do not leave or dispose of it in an indoor bin, where fermenting contents could force it apart near people.

• Hot, warm or carbonated ingredients belong only in the vented blending pitcher; secure the vented lid before starting.
• Keep solids and liquids below their respective MAX lines; do not fill the pitcher to the brim.
• Check that the lid’s vent slots are clear before blending; blocked vents can trap pressure and release hot steam or food when opened.
• Close the Pour Spout Cover securely before starting.
• Start on LOW and increase speed only after the ingredients have combined and the mixture is steady without splashing.
• To add ingredients, turn the blender off and wait for the blades to stop; carefully remove the lid, add the ingredients, then refit the lid with the Pour Spout Cover closed before restarting.
• Stop blending and wait until the blade is still before opening the pitcher; lift the lid carefully, keeping clear of hot steam and splashes.

• Use room-temperature or refrigerated ingredients at 21°C or cooler.
• Remove pits and seeds from stone fruit before blending; hard pits can damage the blade.
• Remove utensils and every non-food item from the Cup before starting.
• Frozen ingredients are allowed with sufficient liquid; do not overfill with ice.
• Use ice in a smoothie with liquid, not as a load of ice to crush on its own.
• Keep all liquid and solid ingredients below MAX. Never run the blender empty.
• Do not blend hot or warm ingredients. Heat creates pressure inside the sealed Cup.
• Do not blend carbonated or effervescent ingredients: soda, baking powder, baking soda, yeast, some batters, cake mix, dry ice or anything else that becomes bubbly. Check supplement and protein-powder labels because some contain effervescent ingredients.
• Do not run consecutive blending cycles totalling more than one minute.
• Wait until the blades have stopped before opening the drinking lid or removing the Cup.
• Do not leave blended foods sealed in the Cup for prolonged periods; they can spoil, ferment and pressurise the Cup.
• If the Cup feels hot or warm, leave it alone and keep others away; do not remove it from the Motor Base or blend again. Cool for at least 30 minutes, longer if still warm. Once cool, open the Lid slowly away from your face and body and pour into another vessel.

• Use room-temperature or refrigerated ingredients at 21°C or cooler.
• Remove pits and seeds from stone fruit before blending; hard pits can damage the blade.
• Remove utensils and every non-food item from the Cup before starting.
• Use ice or frozen ingredients with enough liquid for the mixture to move; do not use the Flip only as an ice crusher. NEVER submerge the entire Motor Base, Blade, and Lid in water.
• Keep ice to no more than 25% of the Cup’s total volume, follow the minimum-liquid mark, and keep the entire mixture below the 475 mL MAX fill line. Do not run the Cup empty.
• Do not blend hot or warm ingredients. Heat creates pressure inside the sealed Cup.
• Do not blend carbonated or effervescent ingredients: soda, baking powder, baking soda, yeast, some batters, cake mix, dry ice or anything else that becomes bubbly. Check supplement and protein-powder labels because some contain effervescent ingredients.
• Do not run consecutive blending cycles totalling more than one minute.
• Wait until the blades have stopped before opening the drinking lid or removing the Cup.
• Do not leave blended foods sealed in the Cup for prolonged periods; they can spoil, ferment and pressurise the Cup.
• Open the Flip-Top Lid slowly with the drinking spout pointing away from your face and body to release pressure; keep clear of escaping steam, gas or food.

• Use room-temperature or refrigerated ingredients at 21°C or cooler.
• Remove pits and seeds from stone fruit before blending; hard pits can damage the blade.
• Remove utensils and every non-food item from the Cup before starting.
• Use ice or frozen ingredients with enough liquid for the mixture to move; do not use the Flip only as an ice crusher. NEVER submerge the entire Motor Base, Blade, and Lid in water.
• Keep ice to no more than 25% of the Cup’s total volume, follow the minimum-liquid mark, and keep the entire mixture below the 475 mL MAX fill line. Do not run the Cup empty.
• Do not blend hot or warm ingredients. Heat creates pressure inside the sealed Cup.
• Do not blend carbonated or effervescent ingredients: soda, baking powder, baking soda, yeast, some batters, cake mix, dry ice or anything else that becomes bubbly. Check supplement and protein-powder labels because some contain effervescent ingredients.
• Do not run consecutive blending cycles totalling more than one minute.
• Wait until the blades have stopped before opening the drinking lid or removing the Cup.
• Do not leave blended foods sealed in the Cup for prolonged periods; they can spoil, ferment and pressurise the Cup.
• Open the Flip-Top Lid slowly with the drinking spout pointing away from your face and body to release pressure; keep clear of escaping steam, gas or food.

• Use room-temperature or refrigerated ingredients at 21°C or cooler.
• Remove pits and seeds from stone fruit before blending; hard pits can damage the blade.
• Remove utensils and every non-food item from the Cup before starting.
• Use enough liquid and do not overfill the Cup with ice.
• Keep all ingredients below the MAX line, and do not run the blender empty.
• Do not blend hot or warm ingredients. Heat creates pressure inside the sealed Cup.
• Do not blend carbonated or effervescent ingredients: soda, baking powder, baking soda, yeast, some batters, cake mix, dry ice or anything else that becomes bubbly. Check supplement and protein-powder labels because some contain effervescent ingredients.
• Do not run consecutive blending cycles totalling more than one minute.
• Wait until the blades have stopped before opening the drinking lid or removing the Cup.
• Do not leave blended foods sealed in the Cup for prolonged periods; they can spoil, ferment and pressurise the Cup.
• If the Cup feels warm or hot, leave it where it is, keep others away, do not separate it from the Motor Base and do not blend again. Let it cool for at least 30 minutes, longer if still warm; then open the Sip Lid slowly away from your face and body and pour into another vessel.

• Use only cool or room-temperature foods and liquids intended for consumption; remove non-food items from the Cup.
• Use fresh fruit prepared as in the guide’s smoothie recipes: quartered strawberries or soft kiwi, sliced banana, blueberries or quartered avocado.
• The guide’s recipes use milk or alternatives, yoghurt, fruit juice, coconut water, protein powder, matcha powder and a small quantity of ready-made peanut butter. Add ingredients in the recipe’s order, beginning with the liquid.
• Remove fruit and vegetable rinds and peels, and take pits and seeds out of stone fruit.
• Keep the combined ingredients below the 300 mL MAX line and leave a little room at the top.
• Do not blend ice, frozen fruit or frozen vegetables: NutriBullet GO is not designed for frozen items.
• Do not put hot liquids into the sealed blending vessel or blend carbonated drinks.
• Blend for the automatic 30-second cycle; repeat once if a guide recipe needs a smoother result. Do not exceed two consecutive cycles or one minute continuously.
• If overfilling stops the blades, switch off and wait for all moving parts to stop. Invert the assembly, detach the Cup, remove excess food, then reattach with the contents below MAX before resuming.
• If the vessel is warm, allow it to cool before detaching the blade assembly; slowly untwist with the opening facing away from your body.
• Release internal pressure before leaving any mixture in the sealed vessel; fruit and vegetable sugars can ferment and build gas pressure.

• Juice apple at HIGH speed.
• Juice beets at HIGH speed.
• Juice blueberries at HIGH speed.
• Juice broccoli at HIGH speed.
• Juice Brussels sprouts at HIGH speed.
• Juice cabbage at LOW speed.
• Juice carrots at HIGH speed.
• Juice cauliflower at HIGH speed.
• Juice celery at HIGH speed.
• Juice cucumber at LOW speed.
• Juice fennel at HIGH speed.
• Juice ginger at HIGH speed.
• Juice grapes at LOW speed.
• Juice grapefruit at LOW speed after removing the rind.
• Juice kale at HIGH speed.
• Juice kiwi at LOW speed.
• Juice lemon at LOW speed after removing the rind.
• Juice lime at LOW speed after removing the rind.
• Juice melons at LOW speed.
• Juice orange at HIGH speed after removing the rind.
• Juice peaches at LOW speed after removing the stone.
• Juice pears at HIGH speed.
• Juice pineapple at HIGH speed.
• Juice plums at HIGH speed after removing the stone.
• Juice raspberries at LOW speed.
• Juice spinach at LOW speed.
• Juice raw sweet potato at HIGH speed.
• Juice tomatoes at LOW speed.

• Wash the fruit and vegetables; rinse with lukewarm water, produce wash or water with apple cider vinegar.
• Peel or remove skins as needed, remove stems, and cut pieces small enough to enter the feed opening without forcing them down.
• Remove rind from every citrus fruit and remove large pits or seeds from stone fruit before juicing.

• Add produce gradually at a pace the juicer can process. Do not overload the feed opening or use excessive force.

• Use only the supplied food pusher, keeping fingers and other utensils out of the feed opening. Gently guide lodged produce down with that pusher.

• Start the motor before putting any produce into the feed chute; wait for each portion to move into the sieve before adding more.

• Do not put frozen fruit or vegetables into the juicer.

• Use LOW for softer fruit and vegetables and HIGH for harder produce such as carrots and beets. Avoid straining the motor with hard produce at low speed.

• Stop before emptying a full pulp basin; wait until the sieve stops and unplug before disassembling. Juice collects separately in the 800 mL pitcher.

• For Juicer 800W NBJ07100, run for no more than 10 continuous minutes, then unplug and leave off for 15 minutes. For either edition, unplug and allow at least 15 minutes after a motor stop caused by overheating.

• Store the juice pitcher upright in the refrigerator with its lid tightly closed; do not stack objects on the lid. Consume fresh juice and pulp within 48 hours for best taste.

• Use fresh fruit and vegetables with juice to extract. Do not add non-food items.

• Wash produce with lukewarm water, produce wash or water and apple cider vinegar.

• Remove thick or hard skin, citrus rind and large stones or seeds. Remove hard cores or stones from peaches, plums, mangoes and apricots; peel and remove pits from oranges, lemons, grapefruit and melons as needed.

• Cut food small enough to enter the chute easily without forcing it with the Food Pusher. Slice foods with less moisture and harder fibres.

• Cut long, hard fibrous stems into 4-inch (about 10 cm) pieces, then roll the leaves tightly.

• Do not juice banana, avocado, coconut or other foods with no juice to extract. Do not feed hard fruits or thick vegetables rich in fibre and starch.

• Let frozen fruit or vegetables defrost completely before putting them into the juicer; do not feed them while frozen.

• Alternate soft produce with harder pieces—for example, leafy greens followed by an apple slice, or orange followed by carrot—to help process the softer food and extract more juice.

• Feed gradually, let each portion move down before adding more, and avoid overloading or excessive pressure. Use only the supplied Food Pusher; never put fingers, utensils or foreign objects into the chute.

• Open the wide chute lid for the 3-inch opening; the auger and motor pause. Insert the prepared produce, then close the lid to resume juicing.

• Use the Food Pusher to guide food down the chute. Before changing between ON and REV, switch OFF and wait for the auger to stop; reverse only to release a blockage.

• Switch OFF when the juice container is full; empty both juice and pulp containers before starting the next round.

• Do not operate the juicer without food feeding through it, to protect the grinding assembly.

• When juicing rapidly or with firm pressure, operate for no more than 15 minutes and rest the motor for one minute between uses. If overheating stops it, unplug and cool for at least 15 minutes.

• Cover the juice and pulp containers and put them in the refrigerator; consume within 72 hours for best taste.

• Juice apple at HIGH speed, as listed in the ingredient chart.
• Juice beets after the preparation steps below.
• Juice blueberries at HIGH speed, as listed in the ingredient chart.
• Juice broccoli at HIGH speed, as listed in the ingredient chart.
• Juice Brussels sprouts at HIGH speed, as listed in the ingredient chart.
• Juice cabbage at LOW speed, as listed in the ingredient chart.
• Juice carrots after the preparation steps below.
• Juice cauliflower at HIGH speed, as listed in the ingredient chart.
• Juice celery at HIGH speed, as listed in the ingredient chart.
• Juice cucumber at LOW speed, as listed in the ingredient chart.
• Juice fennel at HIGH speed, as listed in the ingredient chart.
• Juice ginger at HIGH speed, as listed in the ingredient chart.
• Juice grapes at LOW speed, as listed in the ingredient chart.
• Juice grapefruit at LOW speed, as listed in the ingredient chart after removing the rind.
• Juice kale at HIGH speed, as listed in the ingredient chart.
• Juice kiwi at LOW speed, as listed in the ingredient chart.
• Juice lemon at LOW speed, as listed in the ingredient chart after removing the rind.
• Juice lime at LOW speed, as listed in the ingredient chart after removing the rind.
• Juice melons at LOW speed, as listed in the ingredient chart.
• Juice orange at HIGH speed, as listed in the ingredient chart after removing the rind.
• Juice peaches at LOW speed, as listed in the ingredient chart after removing the stone.
• Juice pears at HIGH speed, as listed in the ingredient chart.
• Juice pineapple at HIGH speed, as listed in the ingredient chart.
• Juice plums at HIGH speed, as listed in the ingredient chart after removing the stone.
• Juice raspberries at LOW speed, as listed in the ingredient chart.
• Juice spinach at LOW speed, as listed in the ingredient chart.
• Juice raw sweet potato at HIGH speed, as listed in the ingredient chart.
• Juice tomatoes at LOW speed, as listed in the ingredient chart.

• Wash the fruit and vegetables; rinse with lukewarm water, produce wash or water with apple cider vinegar.
• Peel or remove skins as needed, remove stems, and cut pieces small enough to enter the feed opening without forcing them down.
• Remove rind from every citrus fruit and remove large pits or seeds from stone fruit before juicing.

• Add produce gradually at a pace the juicer can process. Do not overload the feed opening or use excessive force.

• Use only the supplied food pusher, keeping fingers and other utensils out of the feed opening. Gently guide lodged produce down with that pusher.

• Start the motor before putting any produce into the feed chute; wait for each portion to move into the sieve before adding more.

• Do not put frozen fruit or vegetables into the juicer.

• Do not juice thick foods without extractable juice, such as banana or avocado; do not add unpitted stone fruit.

• Unlock the thin inner pusher by twisting the top clockwise while holding the outer pusher. Place the outer sleeve into the chute and guide smaller fruit, celery, carrots or leafy greens down with the inner pusher. Squeeze greens into a tight bunch and feed slowly.

• Leave the feed chute wide and lock the inner pusher into the outer section; use the complete Dual-Size Food Pusher to guide large pieces. You may alternate narrow and wide chute sizes.

• LOW is for softer produce; HIGH is for harder ingredients such as pineapple; TURBO is for the toughest vegetables. The motor should already be running when produce enters the chute.

• Stop when the 2 L pulp basin fills and empty it before continuing. Switch off, wait for the sieve to stop and unplug before taking the basin off.

• After 10 minutes of continuous use, unplug and leave off for 15 minutes. If overheating shuts the motor down, allow at least 15 minutes unplugged to cool.

• Keep the 800 mL pitcher upright in the refrigerator, lid sealed and latch closed, with nothing stacked on top. In a 350 mL storage bottle, leave about 6 mm of space at the top.

• Use the supplied lidded freezer trays for juice to defrost later or frozen juice shots; do not feed the frozen juice back into the juicer.

• Consume fresh juice and pulp within 48 hours for best taste; pulp can also be used in recipes.

• Juice apple after the preparation steps below. Remove the seeds before loading the hopper.
• Juice beets after the preparation steps below.
• Juice blueberries after the preparation steps below.
• Juice broccoli after the preparation steps below.
• Juice Brussels sprouts after the preparation steps below.
• Juice cabbage after the preparation steps below.
• Juice carrots after the preparation steps below.
• Juice cauliflower after the preparation steps below.
• Juice celery after the preparation steps below.
• Juice cucumber after the preparation steps below.
• Juice fennel after the preparation steps below.
• Juice ginger after the preparation steps below.
• Juice grapes after the preparation steps below.
• Juice grapefruit after the preparation steps below after removing the rind.
• Juice kale after the preparation steps below.
• Juice kiwi after the preparation steps below.
• Juice lemon after the preparation steps below after removing the rind.
• Juice lime after the preparation steps below after removing the rind.
• Juice melons after the preparation steps below.
• Juice orange after the preparation steps below after removing the rind.
• Juice peaches after the preparation steps below after removing the stone.
• Juice pears after the preparation steps below.
• Juice pineapple after the preparation steps below.
• Juice plums after the preparation steps below after removing the stone.
• Juice raspberries after the preparation steps below.
• Juice spinach after the preparation steps below.
• Juice raw sweet potato after the preparation steps below.
• Juice tomatoes after the preparation steps below.

• Wash the fruit and vegetables; rinse with lukewarm water, produce wash or water with apple cider vinegar.
• Peel or remove skins as needed, remove stems, and cut pieces small enough to enter the feed opening without forcing them down.
• Remove rind from every citrus fruit and remove large pits or seeds from stone fruit before juicing.

• Add produce gradually at a pace the juicer can process. Do not overload the feed opening or use excessive force.

• Use only the supplied food pusher, keeping fingers and other utensils out of the feed opening. Gently guide lodged produce down with that pusher.

• Load prepared produce in the hopper, close the lid, then turn ON. Add more through the hopper opening as needed, using the supplied 2-in-1 Pusher and Scraper Tool to guide food and scrape the sides.

• Do not put frozen fruit or vegetables into the juicer.

• Do not juice low-water ingredients such as avocado, coconut, rhubarb or banana; they can clog the juicer. Do not add unpitted stone fruit.

• Remove apple seeds before juicing apples.

• Open the Juice Spout Cover to drain juice into the cup; if the bowl fills, opening that cover releases the collected juice while pulp goes to its separate cup.

• Use the pusher/scraper without force to move food towards the auger. Turn the dial left to REVERSE for brief backwards rotation to release stuck ingredients.

• Switch off, unplug and allow at least 15 minutes to cool after overheating before another use.

• Consume fresh juice and pulp within 48 hours for best taste; use pulp in recipes if desired.

• Use the Fries preset as a starting point: 200°C for 20 minutes.

• Use the Chicken preset as a starting point: 180°C for 30 minutes.

• Use the Steak preset as a starting point: 200°C for 16 minutes.

• Use the Bake preset as a starting point: 160°C for 16 minutes.

• Use the Vegetable preset as a starting point: 180°C for 16 minutes.

• Use the Seafood preset as a starting point: 180°C for 16 minutes.

• Seat the 3-in-1 Reversible Grill, Pizza, & Crisping Tray securely and level in the Cooking Basket, then add food with at least 50 mm clear above it. Do not pack or force food against the heating element; use smaller batches if needed.

• Use the Cooking Basket for food only. Do not use it for deep-frying with oil.

• Do not pour oil into the Cooking Basket. Apply oil directly to the food before loading.

• Pause cooking before removing the Cooking Basket by its handle. Turn the food with a utensil, refit the Cooking Basket securely, and resume. Keep your hands and face away from hot steam.

• After cooking, switch off, unplug and cool the air fryer, then clean the Cooking Basket thoroughly before the next batch so old food and oil cannot burn. NEVER submerge the main unit in water.

• Use the Fry preset as a starting point: 200°C for 15 minutes. NEVER submerge the main unit in water.

• Use the Pork & Lamb preset as a starting point: 200°C for 20 minutes.

• Use the Bake preset as a starting point: 180°C for 30 minutes.

• Use the Poultry preset as a starting point: 200°C for 20 minutes.

• Use the Fish preset as a starting point: 200°C for 12 minutes.

• Use the Steak preset as a starting point: 200°C for 25 minutes.

• Use the Dried Fruit preset as a starting point: 30°C for 4 hours.

• Use the Shellfish preset as a starting point: 180°C for 12 minutes.

• Seat the Crisping Tray securely and level in the Cooking Basket, then add food with at least 50 mm clear above it. Do not pack or force food against the heating element; use smaller batches if needed.

• Use the Cooking Basket for food only. Do not use it for deep-frying with oil.

• Pause cooking before removing the Cooking Basket by its handle. Turn the food with a utensil, refit the Cooking Basket securely, and resume. Keep your hands and face away from hot steam.

• Use the Fry preset as a starting point: 200°C for 20 minutes. NEVER submerge the main unit in water.

• Use the Steak preset as a starting point: 200°C for 12 minutes.

• Use the Fish preset as a starting point: 200°C for 12 minutes.

• Use the Shellfish preset as a starting point: 180°C for 12 minutes.

• Use the Poultry preset as a starting point: 200°C for 25 minutes.

• Use the Bake preset as a starting point: 180°C for 12 minutes.

• Use the Vegetables preset as a starting point: 160°C for 16 minutes.

• Use the Dried Fruit preset as a starting point: 50°C for 5 hours.

• Seat the Crisping Tray securely and level in the Cooking Drawer, then add food with at least 50 mm clear above it. Do not pack or force food against the heating element; use smaller batches if needed.

• Use the Cooking Drawer for food only. Do not use it for deep-frying with oil.

• Do not pour oil into the Cooking Drawer.

• Pause cooking before removing the Cooking Drawer by its handle. Turn the food with a utensil, refit the Cooking Drawer securely, and resume. Keep your hands and face away from hot steam.

• Adjust cooking time and temperature for the food and recipe: origin, size, shape and brand of ingredients can change the result. The preset values are starting suggestions.

• Use the Fries preset as a starting point: 200°C for 20 minutes.

• Use the Chicken preset as a starting point: 180°C for 30 minutes.

• Use the Steak preset as a starting point: 200°C for 16 minutes.

• Use the Bake preset as a starting point: 160°C for 16 minutes.

• Use the Vegetable preset as a starting point: 180°C for 16 minutes.

• Use the Seafood preset as a starting point: 180°C for 16 minutes.

• Use the Shellfish preset as a starting point: 200°C for 16 minutes.

• Use the Dehydrate preset as a starting point: 50°C for 5 hours.

• Seat the 3-in-1 Reversible Grill, Pizza, & Crisping Tray securely and level in the Cooking Basket, then add food with at least 50 mm clear above it. Do not pack or force food against the heating element; use smaller batches if needed.

• Use the Cooking Basket for food only. Do not use it for deep-frying with oil.

• Do not pour oil into the Cooking Basket. Apply oil directly to the food before loading.

• Pause cooking before removing the Cooking Basket by its handle. Turn the food with a utensil, refit the Cooking Basket securely, and resume. Keep your hands and face away from hot steam.

• After cooking, switch off, unplug and cool the air fryer, then clean the Cooking Basket thoroughly before the next batch so old food and oil cannot burn. NEVER submerge the main unit in water.

• Use the Fries preset as a starting point: 200°C for 20 minutes.

• Use the Steak preset as a starting point: 200°C for 15 minutes.

• Use the Seafood preset as a starting point: 180°C for 15 minutes.

• Use the Chicken preset as a starting point: 180°C for 30 minutes.

• Use the Bake preset as a starting point: 160°C for 15 minutes.

• Use the Pizza preset as a starting point: 160°C for 20 minutes.

• Use the Vegetables preset as a starting point: 180°C for 15 minutes.

• Use the Dehydrate preset as a starting point: 50°C for 5 hours.

• Use the Reheat preset as a starting point: 160°C for 10 minutes.

• Seat the Crisping Tray securely and level in the Cooking Basket, then add food with at least 50 mm clear above it. Do not pack or force food against the heating element; use smaller batches if needed.

• Use the Cooking Basket for food only. Do not use it for deep-frying with oil.

• Do not pour oil into the Cooking Basket. Apply oil directly to the food before loading.

• Pause cooking before removing the Cooking Basket by its handle. Turn the food with a utensil, refit the Cooking Basket securely, and resume. Keep your hands and face away from hot steam.

• Fit the Crisping Tray first, then put the Wire Rack in the Cooking Basket with its handles facing upwards; keep the same headroom above the food.

• After cooking, switch off, unplug and cool the air fryer, then clean the Cooking Basket thoroughly before the next batch so old food and oil cannot burn. NEVER submerge the main unit in water.

• Use the Blending Arm for dips, sauces, soups, condiments, milkshakes and baby food. Include one or more liquid ingredients so the mixture can move around the blade.

• Remove hard seeds, pits and skin before blending; remove peel and rind from citrus and melons. Cut food into smaller pieces and add liquid when blending firm fruit or vegetables.

• Do not try to process overly thick or hard food. Do not dry-grind grains, cereal or coffee with the Blending Arm.

• Keep the measuring cup below MAX and leave at least 100 mm of headroom at the top of every vessel you blend in; do not force food into a cup or bowl.

• Use the Whisk only for light, fluffy mixtures such as cream, egg whites and ready-mix desserts. The mixture must be moist and contain one or more liquid ingredients.

• Keep the Whisk upright and immersed before starting. Use LOW only, for no more than 2 minutes at a time.

• Use the Chopper for onion, herbs, garlic, walnuts and almonds. Fit and lock the blade on the bowl’s centre pin before adding food; do not overfill or force ingredients into the bowl.

• Do not chop ice cubes, nutmeg, coffee beans or grains. Use LOW only for chopping, and limit hard-food chopping to 5 seconds.

• Do not use carbonated or effervescent ingredients, including baking soda, baking powder and yeast, which can pressurise the sealed Chopper.

• Remove apple seeds and the stones or pips from cherries, plums, peaches and apricots before processing.

• Take care when handling hot liquid because steam can eject it from the vessel. If the Chopper bowl feels warm after processing, let it cool completely and allow contents to settle before opening away from your body.

• Release the control and disconnect power. Reduce the food load, add liquid where appropriate, or remove the obstruction with a utensil. If residue is stuck on the blade, clean it with warm water before reassembling. NEVER submerge the main unit in water.

• Run only as long as needed, generally less than one minute, and let the immersion blender cool for at least five minutes between uses.

• Choose White Rice for jasmine, basmati or sushi rice; Brown Rice for whole-grain brown rice or brown basmati; Quinoa for white, black, brown or mixed quinoa; Oats for rolled or steel-cut oats; and Grains for other grains.

• Use the supplied Measuring Scoop: one standard rice cup is 180 ml and holds approximately 150 g of uncooked rice. It is different from a standard kitchen measuring cup; keep the same grain-to-water ratio if using another measure. For the grain quantities listed below, one serving is ¼ rice cup of uncooked grain. NEVER submerge the main unit in water.

• Keep within 5 scoops of uncooked rice or other grains, 4 scoops of quinoa or oats, and 2 scoops of farro or barley. The Cooking Pot holds up to 10 rice cups of cooked grain.

• Add measured grain to the Cooking Pot first, then water. On the inside scale, the circled number is the number of grain scoops and the connected line is the water level for that quantity and program.

• Use the Oats program for rolled or steel-cut oats and follow the measured oat recipe supplied with your appliance before starting.

• For other grains, measure grain and water using the grain package directions or the measuring-guide ratio, then choose Grains.

• Put one Measuring Scoop of water into the Cooking Pot and place food in the Steaming Basket. Steam-only cooking can be set for up to 1 hour. Allow 5–9 minutes for preheating before the steaming countdown begins; use a cooking thermometer to check that the food’s internal temperature has reached 75°C.

• Remove tender food promptly when steaming finishes. For greens that should stay crisp, transfer them to ice water after steaming.

• Keep Warm runs for up to 3 hours; stir rice within 30 minutes of Keep Warm starting to reduce sticking.

• For white rice, select White Rice and use a grain-to-water ratio of 1:2. For 1, 2 and 3 scoops, the automatic cooking times are approximately 28 / 31 / 34 minutes and cooked yields are 2 / 3¾ / 5½ rice cups, respectively.

• For brown rice, select Brown Rice and use a grain-to-water ratio of 1:2½. For 1, 2 and 3 scoops, the automatic cooking times are approximately 53 / 56 / 60 minutes and cooked yields are 2 / 4 / 5½ rice cups, respectively.

• For quinoa, select Quinoa and use a grain-to-water ratio of 1:2. For 1, 2 and 3 scoops, the automatic cooking times are approximately 38 / 40 / 39 minutes and cooked yields are 2⅓ / 4 / 6 rice cups, respectively.

• For farro, select Grains and use a grain-to-water ratio of 1:3½. For 1 and 2 scoops, the automatic cooking times are approximately 39 / 53 minutes and cooked yields are 1 / 2 rice cups, respectively.

• For barley, select Grains and use a grain-to-water ratio of 1:2. For 1 and 2 scoops, the automatic cooking times are approximately 53 / 57 minutes and cooked yields are 2¼ / 5 rice cups, respectively.

• For millet, select Grains and use a grain-to-water ratio of 1:2. For 1, 2 and 3 scoops, the automatic cooking times are approximately 50 / 54 / 58 minutes and cooked yields are 2½ / 3¼ / 7¾ rice cups, respectively.

• For amaranth, select Grains and use a grain-to-water ratio of 1:1½ for pilaf or 1:2½ for cereal. For 1, 2 and 3 scoops, the automatic cooking times are approximately 50 / 53 / 54 minutes and cooked yields are 1¼ / 2¾ / 4⅕ rice cups, respectively.

• For jasmine rice, select White Rice and use a grain-to-water ratio of 1:1½. For 1, 2 and 3 scoops, the automatic cooking times are approximately 50 / 52 / 55 minutes and cooked yields are 2 / 4 / 5⅔ rice cups, respectively.

• For texmati, select Grains and use a grain-to-water ratio of 1:2¼. For 1, 2 and 3 scoops, the automatic cooking times are approximately 54 / 58 / 62 minutes and cooked yields are 2¼ / 3 / 6 rice cups, respectively.

• For spelt, select Grains and use a grain-to-water ratio of 1:3. For 1, 2 and 3 scoops, the automatic cooking times are approximately 54 / 62 / 73 minutes and cooked yields are 1⅔ / 3⅓ / 5⅕ rice cups, respectively.

• For teff, select Grains and use a grain-to-water ratio of 1:1½. For 1, 2 and 3 scoops, the automatic cooking times are approximately 47 / 50 / 51 minutes and cooked yields are 2 / 4 / 6 rice cups, respectively.

• For buckwheat, select Grains and use a grain-to-water ratio of 1:2. For 1, 2 and 3 scoops, the automatic cooking times are approximately 50 / 53 / 56 minutes and cooked yields are 2 / 4 / 6 rice cups, respectively.

• For red rice, select Brown Rice and use a grain-to-water ratio of 1:1¾. For 1, 2 and 3 scoops, the automatic cooking times are approximately 54 / 55 / 61 minutes and cooked yields are 2¼ / 4¼ / 6½ rice cups, respectively.

• For black rice, select Brown Rice and use a grain-to-water ratio of 1:1¾. For 1, 2 and 3 scoops, the automatic cooking times are approximately 53 / 56 / 59 minutes and cooked yields are 1¾ / 3½ / 5⅓ rice cups, respectively.

• For broccoli, trim 1 small bunch into florets; set Steam for approximately 8 minutes.

• For squash, cut into 25 mm cubes; set Steam for approximately 12 minutes.

• For courgette, quarter lengthwise and cut into slices 10–15 mm thick; set Steam for approximately 7 minutes.

• For carrots, cut into 5 mm coins; set Steam for approximately 12 minutes.

• For asparagus, use thick asparagus; set Steam for approximately 6 minutes.

• For cauliflower, trim 1 small bunch into florets; set Steam for approximately 8 minutes.

• For green beans, trim the ends; set Steam for approximately 8 minutes.

• For bok choy, trim and quarter the leaves; set Steam for approximately 4 minutes.

• For spinach, use 3 large handfuls; set Steam for approximately 3 minutes.

• For mushrooms, use whole white button or cremini mushrooms; set Steam for approximately 8 minutes.

• For sweet potato, cut into 25 mm cubes; set Steam for approximately 12 minutes.

• For white potato, cut into 25 mm cubes; set Steam for approximately 12 minutes.

• For cabbage, cut half a large head into 40 mm wedges; set Steam for approximately 11 minutes.

• For salmon, use two 230 g pieces; set Steam for approximately 9 minutes.

• For white fish, use two 230 g pieces; set Steam for approximately 11 minutes.

• For chicken, use 2 medium split breasts; set Steam for approximately 23 minutes.

• Use the Chopping Blade to chop, mince, mix and purée. Fit the blade before loading prepared food; cut large ingredients into smaller pieces and remove seeds.

• Do not overload the Work Bowl or Feed Chute. Keep liquid ingredients at or below LIQUID MAX and wait for food to move through the chute before adding more.

• Remove rind and all seeds or pits before putting fruit into the Work Bowl. Do not use the processor to crush ice or process non-food items.

• Use the Dough Blade for pie crust, pizza and bread dough. Cut butter into small chunks, fit the blade before adding food, and keep liquids below LIQUID MAX. Pulse butter into flour, then use LOW only until a loose dough ball forms; HIGH can overwork and toughen dough.

• Turn the Pusher Cap clockwise to unlock the Inner Pusher, lift it out and drizzle liquid through the narrow chute. Keep the liquid level below LIQUID MAX.

• Fit the reversible disc with the required side name facing upwards, prepare food small enough for the chute, and start HIGH before feeding. Guide food with the Food Pusher only, without forcing stuck ingredients.

• Cut produce to fit the Feed Chute; trim the sides vertically to form a square shape for the best spiralizing result. Use the Spiralizer Disc and guide the food gently with the pusher.

• Use the full-sized pusher for broad pieces such as lettuce or a large block of cheese. Unlock and remove the Inner Pusher for the narrow chute, which gives better control of courgettes or carrots.

• Turn OFF, unplug and wait for the disc to stop. If processed food has reached just below the disc, unlock and empty the bowl before adding more. Clear a blocked chute only after stopping and removing the lid, using the pusher, a spatula or spoon.

• Pour hot liquid cautiously: sudden steam can eject it from the bowl. Lock the bowl and lid before operating, and stop the motor fully before opening.

• Keep each continuous processing interval to no more than one minute and wait at least one minute before starting another cycle.

• Prepare a recipe for Ice Cream, Sorbet, Gelato, Smoothie Bowl or Frozen Yogurt, and choose the matching program after freezing.

• Fill the Pint Cup between MIN FILL and MAX FILL, snap on the Storage Lid, and freeze on a level surface for at least 24 hours. Set the freezer between −20°C and −15°C.

• Remove the Storage Lid and process the frozen recipe within 5 minutes of taking it out of the freezer. Do not process thawed or liquid ingredients.

• Do not add loose frozen fruit, nuts, candy or other hard ingredients before processing. Sprinkle toppings onto the frozen treat after the program finishes.

• Do not process ice cubes, a solid ice block, frozen lemonade, frozen juice or frozen soda. Do not use the appliance to dry-grind ingredients or run an empty Pint Cup.

• Check that the Blade Block can be fully installed. Expansion above MAX after freezing is allowed only if the block fits fully; otherwise remove excess with a spoon before fitting it.

• Run a second cycle using Ice Cream if you want to soften a dry or crumbly top after processing.

• Use a spoon to compact leftovers above MIN FILL. Wipe the Pint Cup’s inner rim clean before refreezing so the Blade Block can fit next time. Never microwave the frozen cup.

• Only use a NutriBullet blender that is compatible with the Pint Cup for this preparation step; never blend hot, warm or carbonated ingredients in the Pint Cup, and keep blending to no more than 30 seconds.

• Cut fruit and vegetables into small pieces and remove rind, seeds and pits. Load the Chopping Blade before food and keep liquids below LIQUID MAX.

• Do not process hot ingredients, crush ice or place non-food items in the Work Bowl.

• Do not use the blades or discs to grind grains, cereal or coffee, and keep coffee beans and fruit pits out of the processor.

• Run the processor before feeding; guide small amounts with the Food Pusher and let food move through naturally. Do not overfill the chute or use excessive force.

• Cut one end of the food flat and feed that end down first. Put a receiving bowl under the outlet that is less than 12.7 cm tall; do not use your fingers or a utensil in the chute.

• The Endless Chute Attachment stops after 120 seconds; do not force extra ingredients through a stalled chute.

• For chopped fruit or vegetables, prepare 2–3 cm pieces; do not exceed 250 g; process for approximately 5–10 pulses, then check the texture.

• For sliced or shredded fruit or vegetables, prepare pieces that fit the chute; do not exceed 360 g; process for approximately 10–20 seconds, then check the texture.

• For chopped meat or seafood, prepare 2 cm pieces; do not exceed 300 g; process for approximately 5–10 seconds, then check the texture.

• For chopped cheese, prepare 2 cm pieces; do not exceed 300 g; process for approximately 5–10 seconds, then check the texture.

• For herbs, prepare packed herbs; do not exceed 55 g; process for approximately 5–10 pulses, then check the texture.

• For bread, pizza or cookie dough, prepare all-purpose or bread flour and water; do not exceed 220 g flour plus 120 g water; process for approximately 30 seconds, then check the texture.

• For sliced or shredded cheese, prepare pieces that fit the chute; do not exceed 340 g; process for approximately 10–20 seconds, then check the texture.

• For purées, use prepared apple, avocado, banana, brown or white rice cereal, butternut squash, pear, carrot, peas, sweet potato or yam. Choose foods your baby already tolerates and follow your clinician’s advice about suitable foods.

• Boil or steam tougher ingredients. Naturally soft banana, avocado and watermelon can be puréed without cooking. Wash, peel or skin fruit and vegetables, and remove cores, seeds, pits and stems before blending.

• Allow cooked ingredients to cool completely, then add breast milk, prepared formula or water and blend to the desired texture. Use more liquid for a thin purée and less for a thicker texture.

• Keep the blending mixture below the Batchbowl MAX line of 475 ml; its full physical capacity of 945 ml is not the blending limit. Fit the Batchbowl lid and cap before blending.

• Add completely cooled food and liquid below the Short Cup MAX line of 180 ml; its physical capacity is 295 ml. Never blend hot, carbonated or effervescent contents in the sealed Short Cup.

• Remove apple seeds and apricot, cherry, plum and peach stones or pips. Do not blend carbonated liquid or effervescent ingredients such as baking soda, baking powder, yeast or cake batter.

• Prepare a new food separately from foods already tolerated, and wash the Batchbowl between batches to avoid cross-contamination.

• After the blade stops and the Short Cup is completely cool and safe to open, replace its blade with the flip-top lid for storage. For food to use within 2 days, refrigerate in the Short Cup or Date-Dial Storage Cups, with the preparation date set. For longer storage, use the Easy-Pop Freezer Tray for up to 3 months; do not freeze the Date-Dial Storage Cups. Do not use the Batchbowl for storage.

• Fill Date-Dial Storage Cups and the Easy-Pop Freezer Tray no more than two-thirds full. Snap every side of the freezer-tray lid shut before freezing.

• Do not keep food touched by a used spoon. Take the serving needed with a clean utensil, reseal the untouched remainder and return it to storage.

• Stop continuous blending within one minute. If a sealed Short Cup becomes warm, let it cool completely before carefully opening it pointed away from your body.

• Use peeled, cored fruit and vegetables with seeds removed, or boneless meat and fish. Blend hot steamed ingredients or other soft or cooked foods.

• Wash the ingredients, remove skins, rinds, stems and stone seeds, and cut into roughly 1–2 cm cubes before steaming.

• Do not blend hard raw fruit or vegetables, citrus rinds, pits or seed stones. Steam suitable firm ingredients until cooked before blending.

• Make small quantities and stay below the Work Bowl MAX line and the pour-spout vents. Keep food clear of steam vents, and do not put food or liquid inside the Work Bowl Lid assembly.

• Use cold water, measuring the amount for the food and steaming time. Fill only when the appliance is off and cool, then tighten the Water Reservoir Cap clockwise.

• Avoid sudden temperature changes: let a heated bowl cool before adding refrigerated ingredients.

• Check that food is fully cooked, then let it cool and check its temperature before feeding. Do not use the Work Bowl as a serving cup.

• For approximately 200 ml of spinach cut into 1–2 cm cubes, use 90 ml of reservoir water and the 10-minute steaming setting.

• For approximately 200 ml of carrot cut into 1–2 cm cubes, use 150 ml of reservoir water and the 25-minute steaming setting.

• For approximately 200 ml of potato cut into 1–2 cm cubes, use 150 ml of reservoir water and the 25-minute steaming setting.

• For approximately 200 ml of sweet potato cut into 1–2 cm cubes, use 150 ml of reservoir water and the 25-minute steaming setting.

• For approximately 200 ml of string beans cut into 1–2 cm cubes, use 150 ml of reservoir water and the 15-minute steaming setting.

• For approximately 200 ml of apple cut into 1–2 cm cubes, use 150 ml of reservoir water and the 15-minute steaming setting.

• For approximately 200 ml of fish cut into 1–2 cm cubes, use 150 ml of reservoir water and the 15-minute steaming setting.

• For approximately 200 ml of shrimp cut into 1–2 cm cubes, use 150 ml of reservoir water and the 15-minute steaming setting.

• For approximately 200 ml of chicken, beef or pork cut into 1–2 cm cubes, use 190 ml of reservoir water and the 20-minute steaming setting.

• Use frozen fruit with chilled liquid. Include liquid whenever making smoothies or other drinks; do not run dry or crush ice on its own.

• If using crushed ice, keep it to no more than 25% of the total cup volume and add water or another liquid up to, but not past, MAX.

• Use room-temperature or colder ingredients. Do not put hot, carbonated or effervescent ingredients into the sealed Cup.

• Remove apple and apricot seeds and cherry, plum and peach pips before blending.

• Keep food and liquid below the Cup’s MAX line and hand-tighten the Cross Blade before starting. Do not leave the motor running for more than 1 minute.

• If the Cup feels warm, stop and let it cool completely before carefully opening it away from your body to release pressure; do not leave blended food sealed under the Cross Blade, and fit the flip-top lid instead for storage after the blade has stopped and the cup is cool.

• Use frozen fruit with chilled liquid. Include liquid whenever making smoothies or other drinks; do not run dry or crush ice on its own.

• If using crushed ice, keep it to no more than 25% of the total cup volume and add water or another liquid up to, but not past, MAX.

• Use room-temperature or colder ingredients. Do not put hot, carbonated or effervescent ingredients into the sealed Cup.

• Remove apple and apricot seeds and cherry, plum and peach pips before blending.

• Keep food and liquid below the Cup’s MAX line and hand-tighten the Cross Blade before starting. Do not leave the motor running for more than 1 minute.

• If the Cup feels warm, stop and let it cool completely before carefully opening it away from your body to release pressure; do not leave blended food sealed under the Cross Blade, and fit the flip-top lid instead for storage after the blade has stopped and the cup is cool.

• Use refrigerated or room-temperature ingredients at 21°C or cooler in the Cup, with sufficient liquid. For a heated dish, transfer the blended mixture to a stovetop pot afterwards.

• Keep soda, carbonated water, baking powder, baking soda, yeast, bubbly batters, cake mix and dry ice out of the sealed Cup. Check protein-powder labels for effervescent ingredients before adding.

• Use only the Blending Pitcher for hot, warm or carbonated contents. Keep below MAX, clear the lid’s vent slots, secure the vented lid and close its cap before starting on LOW. Increase speed only once ingredients are integrated.

• After the mixture is integrated, slowly open only the Vented Lid Cap and carefully add ingredients, keeping clear of steam and splashes from hot contents. Refit the cap afterwards.

• Do not use the Cup or Pitcher as an ice crusher or overload either with ice. Do not dry-grind grains, cereal or coffee. Always include sufficient liquid for blending.

• Remove all stone-fruit pits and seeds, including apple seeds and cherry, plum, peach and apricot stones or pips.

• Keep below each vessel’s MAX line. If overloaded food stops the blade, turn the dial to HOME, switch off and unplug, then wait for the blade to stop completely before removing the vessel; remove some contents and reassemble before restarting.

• After the blade stops and the Cup is completely cool and safe to open, remove the blade and use a To-Go Lid or transfer food into a vented storage container. Do not leave blended mixtures sealed under the blade, where fermentation can build pressure.

• After two consecutive Cup blending cycles, wait at least 10–15 minutes before another cycle; stop sooner if the Cup becomes warm.

• Stop blending and unplug; leave the Cup on the Motor Base untouched for at least 30 minutes and longer until completely cool, keeping others from handling it. Never force, heat or pry the Cup and Cross Blade apart.
• Only once completely cool, slowly disengage the Cup from the base; point it away from your face and body, cover the Cross Blade with a towel and slowly untwist it to release remaining pressure. If it will not open, stop trying; do not leave the sealed contents sitting for a prolonged period.

• Wash fruit and vegetables, peel or skin as needed, and remove rind, stems and stone seeds. Cut pieces small enough to fit the Feed Chute easily; remove citrus rind before juicing.

• Do not use bananas, avocados or other thick foods without juice to extract. Do not juice frozen fruit or vegetables, and remove every stone-fruit pit before feeding.

• Start the motor first, then add produce gradually. Use the Food Pusher gently and wait for food to move naturally before adding more; do not overload or force the chute.

• Gather a handful into a small ball, place it into the Feed Chute, and push down slowly for better extraction.

• Line the Pulp Bin with a plastic bag if desired and empty it before it overfills. You can use the extracted pulp in food instead of discarding it.

• For best taste, consume within 48 hours. Store up to 470 ml of juice upright in the fridge in the Juice Cup, with its lid sealed and latch closed; use a larger container for more juice.

• Use prepared apple; the guide lists autumn/winter as its season.

• Use prepared beets; the guide lists winter as its season.

• Use prepared blueberry; the guide lists summer as its season.

• Use prepared broccoli; the guide lists autumn/winter as its season.

• Use prepared brussels sprouts; the guide lists autumn/winter as its season.

• Use prepared cabbage; the guide lists winter as its season.

• Use prepared carrots; the guide lists winter as its season.

• Use prepared cauliflower; the guide lists autumn/winter as its season.

• Use prepared celery; the guide lists autumn/winter as its season.

• Use prepared cucumber; the guide lists summer as its season.

• Use prepared fennel; the guide lists autumn/winter/spring as its season.

• Use prepared ginger. Wash and trim it, then cut it to fit the chute.

• Use prepared grapes; the guide lists summer as its season.

• Use prepared grapefruit; the guide lists all year as its season.

• Use prepared kale; the guide lists autumn/winter as its season.

• Use prepared kiwi; the guide lists winter/spring as its season.

• Use prepared lemon; the guide lists summer as its season.

• Use prepared lime; the guide lists spring/summer/early autumn as its season.

• Use prepared melons; the guide lists summer as its season.

• Use prepared orange; the guide lists winter/spring as its season.

• Use prepared peaches; the guide lists summer as its season.

• Use prepared pears; the guide lists autumn/winter as its season.

• Use prepared pineapple; the guide lists spring/summer as its season.

• Use prepared plums; the guide lists summer as its season.

• Use prepared raspberries; the guide lists summer as its season.

• Use prepared spinach; the guide lists spring as its season.

• Use prepared sweet potato; the guide lists autumn/early winter as its season.

• Use prepared tomatoes; the guide lists summer as its season.

• Use the Chopping Blade for processing food in the Work Bowl, the reversible disc for slicing or shredding, and the Cup with Cross Blade for blended drinks.

• Remove rind and completely remove seeds or pits before adding fruit. Cut food to fit the Feed Chute for slicing or shredding.

• Use room-temperature or colder ingredients. Do not blend hot or carbonated contents, and do not use the Kitchen Express as an ice crusher.

• Keep ingredients below the MAX line in both the Work Bowl and Cup. Do not overfill or jam the Feed Chute; allow food to move naturally before feeding more.

• Select ON and guide the food down with the supplied Food Pusher only. Never use fingers or kitchen utensils, and do not force food through the chute.

• Keep each continuous run to no more than 1 minute, whether using the Cup or Work Bowl, to limit heat and pressure buildup.

• Use food sized to fit easily in the Fry Pot. Peel or remove skin as needed and cut large pieces smaller without forcing them into the pot. French fries are one example in the cooking tips.

• Seat the Crisping Tray level in the Fry Pot, then add food leaving about 50 mm clear above it. Do not pack or force too much food inside.

• Do not fill the Fry Pot with oil for deep-frying, and do not put non-food items inside to heat them.

• Use a shorter cooking time for smaller foods where needed, and check them to avoid overcooking. Turn small foods such as fries halfway through cooking; for a 10-minute cook, turn them at 5 minutes.

• Turn food regularly with a utensil. The compact Fry Pot may need more frequent turning to brown and crisp evenly; stop cooking before removing the pot and grip its handle firmly to avoid spills. NEVER submerge the main unit in water.

• Only run empty for the 3-minute preheat at the highest temperature; do not leave the air fryer cooking empty for a long period.

• Wait a few seconds after switching off until frying sounds stop. Remove the Fry Pot by its handle and lift food out with a utensil, keeping hands clear of hot food and steam.

• Use fruit, vegetables and other blend ingredients with enough liquid for the mixture to circulate; do not run an empty cup.
• Blend ice and frozen ingredients with sufficient liquid; do not fill the cup with ice or use the blender as an ice crusher.
• Remove stone-fruit pits and seeds before blending, including apple seeds and cherry, plum, peach and apricot pits.
• Do not grind dry grains, cereal or coffee with the Rapid Extractor Blade.
• Remove utensils and other non-food objects; inspect the blade for damage from hard ingredients before use.

• Use the Chopping Blade for chopping, mixing and mincing food; remove seeds, stems and inedible pieces and cut large foods into 2.5–5 cm pieces.
• Keep ingredients below the Work Bowl MAX line; press the Solid Circle for the automatic 30-second processing cycle. Never use the pulse function with the Work Bowl. Add liquid only while switched off and with blades stopped.
• Use the Reversible Slice/Shred Disc with the desired cutting side up; start the motor before feeding food slowly and steadily with the supplied Food Pusher.
• Do not force food down the Feed Chute or overload it; keep hands and utensils out and use only the Food Pusher.
• Do not grind dry grains, cereal or coffee with the processor blade or disc; use the dedicated grinder for suitable dry ingredients.

• Use only dry or dehydrated ingredients, such as coffee and dry spices; never add liquids or ingredients containing moisture.
• Do not grind ice and check for foreign objects or damage before loading.
• Fill no higher than the Grinding Cup MAX line; use short one-to-two-second pulses until the desired texture is reached.
• Wait for the blade to stop before unlocking and opening the grinder; empty it after use rather than storing food in the attachment.

• Use only room-temperature or refrigerated ingredients at 21°C or cooler in the blending cup; keep hot and warm food out of it.
• Do not add carbonated or effervescent ingredients to the cup: this includes soda, baking powder, baking soda, yeast, some batters and cake mixes, dry ice and other ingredients that become bubbly.
• Read supplement and protein-powder ingredient lists before adding them; leave out powders containing effervescent ingredients.
• Keep ingredients below MAX; overfilling reduces the space needed for blending and can cause leakage and pressure.
• Do not leave blended food sealed with the extractor blade attached; once cool and safe to open, fit the To-Go Lid or transfer the food to a vented container.
• Do not blend continuously for more than one minute or run more than six consecutive 30-second intervals.
• Let the motor stop fully and carefully open the cool cup to release pressure between cycles; after the last consecutive extraction, let the contents settle for 10–15 minutes.

• Stop blending; leave a hot or warm cup where it is without touching it, opening it or allowing another person to handle it.
• Do not remove the warm cup from the base, force it open, heat it or pry the cup and blade apart.
• Wait at least 30 minutes; if the cup is still warm, allow more time until it is completely cool.
• Only when completely cool, slowly disengage the cup from the base; point it away from your face and body and use a towel to untwist the blade slowly and release residual pressure.
• If the cup still will not open, stop trying; do not leave sealed contents to ferment, and follow the guide’s safe-disposal instructions for the cup and contents.

• Do not put hot or carbonated ingredients in the sealed blending cups supplied with this pack.
• Add liquid when blending a smoothie with the extractor blade.

• Use fruit, vegetables and other blend ingredients with enough liquid for the mixture to circulate; do not run an empty cup.
• Blend ice and frozen ingredients with sufficient liquid; do not fill the cup with ice or use the blender as an ice crusher.
• Remove stone-fruit pits and seeds before blending, including apple seeds and cherry, plum, peach and apricot pits.
• Do not grind dry grains, cereal or coffee with the Rapid Extractor Blade.
• Remove utensils and other non-food objects; inspect the blade for damage from hard ingredients before use.

• Use only room-temperature or refrigerated ingredients at 21°C or cooler in the blending cup; keep hot and warm food out of it.
• Do not add carbonated or effervescent ingredients to the cup: this includes soda, baking powder, baking soda, yeast, some batters and cake mixes, dry ice and other ingredients that become bubbly.
• Read supplement and protein-powder ingredient lists before adding them; leave out powders containing effervescent ingredients.
• Keep ingredients below MAX; overfilling reduces the space needed for blending and can cause leakage and pressure.
• Do not leave blended food sealed with the extractor blade attached; once cool and safe to open, fit the To-Go Lid or transfer the food to a vented container.
• Do not exceed three consecutive 45-second cycles; let the contents settle for 10–20 minutes afterwards and wait longer if the cup is warm.

• Stop blending; leave a hot or warm cup where it is without touching it, opening it or allowing another person to handle it.
• Do not remove the warm cup from the base, force it open, heat it or pry the cup and blade apart.
• Wait at least 30 minutes; if the cup is still warm, allow more time until it is completely cool.
• Only when completely cool, slowly disengage the cup from the base; point it away from your face and body and use a towel to untwist the blade slowly and release residual pressure.
• If the cup still will not open, stop trying; do not leave sealed contents to ferment, and follow the guide’s safe-disposal instructions for the cup and contents.

• Use fruit, vegetables and other blend ingredients with enough liquid for the mixture to circulate; do not run an empty cup.
• Blend ice and frozen ingredients with sufficient liquid; do not fill the cup with ice or use the blender as an ice crusher.
• Remove stone-fruit pits and seeds before blending, including apple seeds and cherry, plum, peach and apricot pits.
• Do not grind dry grains, cereal or coffee with the Rapid Extractor Blade.
• Remove utensils and other non-food objects; inspect the blade for damage from hard ingredients before use.

• Use only room-temperature or refrigerated ingredients at 21°C or cooler in the blending cup; keep hot and warm food out of it.
• Do not add carbonated or effervescent ingredients to the cup: this includes soda, baking powder, baking soda, yeast, some batters and cake mixes, dry ice and other ingredients that become bubbly.
• Read supplement and protein-powder ingredient lists before adding them; leave out powders containing effervescent ingredients.
• Keep ingredients below MAX; overfilling reduces the space needed for blending and can cause leakage and pressure.
• Do not leave blended food sealed with the extractor blade attached; once cool and safe to open, fit the To-Go Lid or transfer the food to a vented container.
• Do not exceed three consecutive 45-second cycles; let the contents settle for 10–20 minutes afterwards and wait longer if the cup is warm.

• Stop blending; leave a hot or warm cup where it is without touching it, opening it or allowing another person to handle it.
• Do not remove the warm cup from the base, force it open, heat it or pry the cup and blade apart.
• Wait at least 30 minutes; if the cup is still warm, allow more time until it is completely cool.
• Only when completely cool, slowly disengage the cup from the base; point it away from your face and body and use a towel to untwist the blade slowly and release residual pressure.
• If the cup still will not open, stop trying; do not leave sealed contents to ferment, and follow the guide’s safe-disposal instructions for the cup and contents.

• For Juicer 800W 2.0 NBJ07150, avoid foods with very little water to extract, including banana, avocado, coconut and rhubarb. Remove apple seeds before juicing apples.