• Blend dips, sauces, soups, condiments, milkshakes and baby food with one or more liquid ingredients. Do not use the blending arm to grind dry grains, cereal or coffee, or blend overly thick/hard foods without liquid.
• Whisk cream, egg whites and ready-mix desserts only as light, moist mixtures containing liquid. Use Low-speed (I) and keep whisking under two minutes.
• Chop onion, herbs, garlic, walnuts and almonds with the chopping bowl at Low-speed (I). Dry ingredients may be chopped, but not ice cubes, nutmeg, coffee beans or grains; chop hard permitted foods for no more than five seconds at a time.

1. Wash produce; peel thick/hard skins and citrus rind. Remove hard cores, seeds and pits, including apple seeds and cherry, plum, peach and apricot pits. Cut large pieces so they fit without force; cut long fibrous stems such as celery/collard into 3–5cm lengths.
2. Keep the cup/bowl below MAX with at least 100mm headroom, and include liquid when blending or whisking. Do not pack or overload thick mixtures.
3. For hot soup or purée, use the arm in an open cooking pot, fully submerged and upright; start on Low, stop completely before lifting, and keep the motor body dry. Never blend carbonated liquids or effervescing ingredients such as baking soda, baking powder or yeast. NEVER submerge the main unit in water.

1. Release the button, wait for movement to stop and unplug. Remove some food, separate the mixture or add liquid; rinse buildup from the detached blade/whisk before reassembling. Retry on the loosened mixture; allow at least five minutes cooling between uses.

• Use the supplied scoop: one rice cup is 180mL, or 150g of uncooked rice. Add grain before water; use the grain’s matching pot markings or ratio below. Keep below the highest pot line. Maximum capacity is five rice cups raw/ten cooked, with up to four scoops quinoa or oats and no more than two scoops farro or barley. NEVER submerge the main unit in water.
• Use White Rice for white, jasmine, basmati or sushi rice; Brown Rice for whole-grain brown or brown basmati; Quinoa for any quinoa colour; Oats for rolled or steel-cut oats; and Grains for the other grains listed.

• White rice: choose White Rice; grain:water 1:2; uncooked serving ¼ rice cup. For 1 / 2 / 3 supplied scoops, the guide’s approximate minutes / cooked rice-cup yield are 28 / 2; 31 / 3¾; 34 / 5½.
• Brown rice: choose Brown Rice; grain:water 1:2½; uncooked serving ¼ rice cup. For 1 / 2 / 3 supplied scoops, the guide’s approximate minutes / cooked rice-cup yield are 53 / 2; 56 / 4; 60 / 5½.
• Quinoa: choose Quinoa; grain:water 1:2; uncooked serving ¼ rice cup. For 1 / 2 / 3 supplied scoops, the guide’s approximate minutes / cooked rice-cup yield are 38 / 2⅓; 40 / 4; 39 / 6.
• Rolled oats:
  • Measure the rolled oats with the supplied Measuring Scoop and add them to the Cooking Pot first.
  • Add water to the Oats line connected to the circled number matching the scoops you added; keep the contents below the highest pot line and do not exceed four scoops of oats.
  • Close the lid, select Oats and press Start.
• Farro: choose Grains; grain:water 1:3½; uncooked serving ¼ rice cup. For 1 / 2 / 3 supplied scoops, the guide’s approximate minutes / cooked rice-cup yield are 39 / 1; 53 / 2; Do not exceed 2 scoops.
• Barley: choose Grains; grain:water 1:2; uncooked serving ¼ rice cup. For 1 / 2 / 3 supplied scoops, the guide’s approximate minutes / cooked rice-cup yield are 53 / 2¼; 57 / 5; Do not exceed 2 scoops.
• Millet: choose Grains; grain:water 1:2; uncooked serving ¼ rice cup. For 1 / 2 / 3 supplied scoops, the guide’s approximate minutes / cooked rice-cup yield are 50 / 2½; 54 / 3¼; 58 / 7¾.
• Amaranth: choose Grains; grain:water Pilaf 1:1½; cereal 1:2½; uncooked serving ¼ rice cup. For 1 / 2 / 3 supplied scoops, the guide’s approximate minutes / cooked rice-cup yield are 50 / 1¼; 53 / 2¾; 54 / 4⅕.
• Jasmine rice: choose White Rice; grain:water 1:1½; uncooked serving ¼ rice cup. For 1 / 2 / 3 supplied scoops, the guide’s approximate minutes / cooked rice-cup yield are 50 / 2; 52 / 4; 55 / 5⅔.
• Texmati: choose Grains; grain:water 1:2¼; uncooked serving ¼ rice cup. For 1 / 2 / 3 supplied scoops, the guide’s approximate minutes / cooked rice-cup yield are 54 / 2¼; 58 / 3; 62 / 6.
• Spelt: choose Grains; grain:water 1:3; uncooked serving ¼ rice cup. For 1 / 2 / 3 supplied scoops, the guide’s approximate minutes / cooked rice-cup yield are 54 / 1⅔; 62 / 3⅓; 73 / 5⅕.
• Teff: choose Grains; grain:water 1:1½; uncooked serving ¼ rice cup. For 1 / 2 / 3 supplied scoops, the guide’s approximate minutes / cooked rice-cup yield are 47 / 2; 50 / 4; 51 / 6.
• Buckwheat: choose Grains; grain:water 1:2; uncooked serving ¼ rice cup. For 1 / 2 / 3 supplied scoops, the guide’s approximate minutes / cooked rice-cup yield are 50 / 2; 53 / 4; 56 / 6.
• Red rice: choose Brown Rice; grain:water 1:1¾; uncooked serving ¼ rice cup. For 1 / 2 / 3 supplied scoops, the guide’s approximate minutes / cooked rice-cup yield are 54 / 2¼; 55 / 4¼; 61 / 6½.
• Black rice: choose Brown Rice; grain:water 1:1¾; uncooked serving ¼ rice cup. For 1 / 2 / 3 supplied scoops, the guide’s approximate minutes / cooked rice-cup yield are 53 / 1¾; 56 / 3½; 59 / 5⅓.

Other grains such as buckwheat, farro and wild rice can be cooked with the Grains program on the NutriBullet EveryGrain Cooker.

• Broccoli: Trimmed florets from one small bunch; set Steam for 8 minutes.
• Squash: 25mm cubes; set Steam for 12 minutes.
• Courgette: Quarter lengthwise; cut 10–15mm thick; set Steam for 7 minutes.
• Carrots: 5mm coins; set Steam for 12 minutes.
• Asparagus: Thick asparagus; set Steam for 6 minutes.
• Cauliflower: Trimmed florets from one small bunch; set Steam for 8 minutes.
• Green beans: Trimmed; set Steam for 8 minutes.
• Bok choy: Trim; quarter leaves; set Steam for 4 minutes.
• Spinach: Three large handfuls; set Steam for 3 minutes.
• Mushrooms: Whole white button or cremini; set Steam for 8 minutes.
• Sweet potatoes: 25mm cubes; set Steam for 12 minutes.
• White potatoes: 25mm cubes; set Steam for 12 minutes.
• Cabbage: Half a large head, 40mm wedges; set Steam for 11 minutes.
• Salmon: Two 230g pieces; set Steam for 9 minutes.
• White fish: Two 230g pieces; set Steam for 11 minutes.
• Chicken: Two medium split breasts; check 75°C internally with a cooking thermometer; set Steam for 23 minutes.

1. For steam-only cooking, add one scoop of water to the Cooking Pot and sit the filled basket level inside it. You may also steam while grains cook below. The Steam timer starts after 5–9 minutes of preheating; food, quantity and cut size affect cooking time.
2. Remove tender vegetables promptly when their program finishes; the guide suggests ice-cold water to stop their cooking. Use oven mitts for the hot pot/basket and a non-metal utensil. Stir rice within 30 minutes of Keep Warm to reduce sticking; Keep Warm lasts up to three hours.

• Use the Chopping Blade for chopping, mixing, mincing or puréeing at LOW, HIGH or short held PULSE bursts. Install the blade before adding food and keep liquids below LIQUID MAX.
• Use the Dough Blade for pie crust, pizza or bread dough. Cut butter into small chunks; PULSE to cut it into flour, then use LOW until a loose ball forms. Avoid HIGH because it overworks dough; drizzle extra liquid through the narrow inner-pusher chute without exceeding LIQUID MAX.
• Use the thin or thick reversible Slice/Shred Disc with the desired labelled side up, aligned to its higher operating position, at HIGH. Feed lettuce or large cheese pieces with the full pusher; use the narrow chute/inner pusher for courgettes or carrots.
• For the Spiralizer Disc, fit FRONT towards the base front so the cutter sits under the chute. Trim produce vertically into a square-sided piece that fits easily, start HIGH, and guide it with the pusher.

• Remove fruit rind, seeds and pits and cut food to fit. Do not crush ice or insert non-food objects. Handle hot liquid carefully because sudden steaming can eject it.
• Keep food and liquids within the bowl limits; feed only after the motor starts and use gentle pusher pressure. Stop and unplug to clear a blocked chute or empty a bowl filled just below the disc. Do not use fingers or utensils in a running chute.
• Process for no more than one minute continuously, then rest at least one minute. Switch OFF and wait for the blade to stop before disassembling or removing food.

1. Choose the program matching the recipe: Ice Cream, Sorbet, Gelato, Frozen Yogurt or Smoothie Bowl. For smoothie-based recipes, dairy/non-dairy milk or yoghurt helps reduce settling.
2. Dissolve sugar completely with a bowl and whisk before freezing, or dissolve it in heated milk/cream and cool the mixture completely. Simple syrup or agave can replace sugar.
3. Fill between MIN FILL and MAX FILL, attach the Storage Lid and freeze on a level surface for at least 24 hours, ideally at −20°C to −15°C. Process within five minutes of freezer removal. Never run an empty cup or churn a thawed/liquid recipe.
4. If the recipe needs pre-blending, use only a compatible blending blade and motor base listed in the Chill guide; do not pre-blend with the Chill churning base. Never blend warm, hot or carbonated ingredients in that Pint Cup, and limit pre-blending to 30 seconds.

• Do not add ice cubes, a solid block of ice, frozen lemonade/juice/soda, loose frozen fruit, other hard ingredients or dry-grinding ingredients. Do not microwave a frozen Pint Cup.
• Keep loose candy or nuts out of the cup before churning; add them as toppings only after processing. If freezing expansion prevents the Blade Block fitting fully, spoon out the excess rather than forcing it.
• Add mix-ins after churning; adding them before can affect texture and may damage the machine.

1. A dry/crumbly top can be normal; for a softer result, run a second Ice Cream cycle.
2. For refreezing, compact the remaining dessert with a spoon until it stays above MIN FILL. Wipe the inside rim clean before covering and freezing again.

• Chopped fruit or vegetables: maximum 250g; 2–3cm pieces; process for 5–10 pulses.
• Sliced or shredded fruit or vegetables: maximum 360g; prepared to fit the feed chute; process for 10–20 seconds.
• Chopped meat or seafood: maximum 300g; 2cm pieces; process for 5–10 seconds.
• Chopped cheese: maximum 300g; 2cm pieces; process for 5–10 seconds.
• Herbs: maximum 55g packed; prepared herbs; process for 5–10 pulses.
• Bread, pizza or cookie dough: maximum 220g all-purpose/bread flour plus 120g water; combine the measured ingredients; process for 30 seconds.
• Sliced or shredded cheese: maximum 340g; prepared to fit the feed chute; process for 10–20 seconds.

1. Remove fruit rind, seeds and pits. Fit the Chopping Blade before food, or place the required slice/shred side of the disc upwards. Keep liquids at or below LIQUID MAX.
2. For slicing, cut one end of the food flat and insert that end downwards after starting the motor. Guide it gently with the Food Pusher, letting each piece move down before adding more. With the Endless Chute, put a receptacle beneath the outlet and replace it when full; the attachment times out after 120 seconds.
3. For the guide’s prune marinade, combine 400g honey, 50g prunes and 50mL water in the bowl and refrigerate overnight. Fit the attachment to the power unit and use PULSE for four seconds.

• Do not process hot ingredients, crush ice or grind dry grains, cereal or coffee. Avoid hard foods such as nuts, coffee beans and fruit pits, and remove utensils or other non-food objects before running.
• Do not force or overload the chute. If food jams or fills the bowl up to the disc, switch OFF, wait for motion to stop and unplug before clearing the chute or emptying the bowl with a spoon or spatula.

• Wash food and remove skins, cores, pits and stems. Most firm foods need steaming or boiling until soft before puréeing; naturally soft banana, avocado and watermelon can be prepared without cooking. Cool cooked food completely before using the Short Cup.
• Blend with the recipe’s liquid. Add liquid one tablespoon at a time to thin a purée; use less for a thicker result. Prepare new foods separately from tolerated foods and wash the Batchbowl between blends.
• The guide recipes include banana, avocado, sweet potato, pear, cooked brown rice/oatmeal, green beans, strawberries, peas and carrots; later-texture recipes use cooked chicken, lentils, spinach, potatoes, beans, yoghurt, soft pasta and egg dishes. Match food texture and introductions to your child’s needs with your paediatrician.

• Keep the Short Cup at or below 180mL MAX for blending and use only cold/room-temperature food. Keep the Batchbowl at or below its 475mL blending line; fit the lid and vented cap before any hot-liquid blending.
• Never blend carbonated or effervescing ingredients, including baking soda, baking powder, yeast or cake batter. Remove apple seeds and apricot, cherry, plum and peach pits. Keep continuous blending within one minute; cool a warm sealed vessel before opening.

• Avoid raw hard vegetables, large fruit pieces, sticky/hard foods such as popcorn, marshmallows and hard candy, and whole nuts. Do not use unpasteurised dairy or honey for infant recipes, or add salt or sugar.
• Discard outdated, unlabelled, dented, rusted, bulging or leaking canned food; do not use it in a batch.

• Refrigerate purées in lidded Short Cups or Date-Dial Cups and use within two days; fill Date-Dial Cups no more than two-thirds and record the preparation date. Freeze in the lidded Easy-Pop Freezer Tray for up to three months, not in Date-Dial Cups; the Batchbowl is for blending, not storage.

1. Wash produce, peel/core it and remove rinds, stems, pits and seeds; remove bones from meat/fish. Cut ingredients into roughly 1–2cm cubes. Do not use hard fruit/vegetables, citrus rinds or stone seeds as a blending load; steam food to soften it first.
2. Keep below the Work Bowl MAX line and pour-spout vents. Do not put food or liquid into the lid assembly or block steam vents. Avoid sudden temperature changes, such as adding refrigerated food to a heated bowl.
3. With the appliance off and cool, fill the reservoir with cold water for the chosen food. The following guide rows are for about 200mL of food and give the steam time/tank marking.

• Spinach: fill to the 10-minute tank marking and use that steaming time.
• Carrot: fill to the 25-minute tank marking and use that steaming time.
• Potato: fill to the 25-minute tank marking and use that steaming time.
• Sweet potato: fill to the 25-minute tank marking and use that steaming time.
• String beans: fill to the 15-minute tank marking and use that steaming time.
• Apple: fill to the 15-minute tank marking and use that steaming time.
• Fish: fill to the 15-minute tank marking and use that steaming time.
• Shrimp: fill to the 15-minute tank marking and use that steaming time.
• Chicken, beef or pork: fill to the 20-minute tank marking and use that steaming time.

1. Use Blend for an automatic one-minute cycle, Steam + Blend for automatic steaming followed by blending, or Pulse for a coarser texture. To enter Pulse, set Blend and hold Power for three seconds until three beeps; hold to blend and release to stop.
2. To defrost a frozen baby-food portion, fill the reservoir to the 10-minute line, place the portion in the Work Bowl, select Steam and press Power. Repeat if needed after safe cooling/refilling.
3. Switch off, unplug and wait at least ten minutes and until cool before disassembly. Check the food is fully cooked and at a suitable temperature before feeding. Serve from a separate container, not the Work Bowl.
4. Keep leftovers in a tightly sealed container, upright in the refrigerator, with nothing stacked on the lid; use within 48 hours.