Blending Chart - Sage the Q Guide Rapide

NOTE
Raw foods such as meats and seafood need to
be cooked prior to using the SOUP program.
WARNING
Do not add hot ingredients when using the
SOUP program.
If the blender is running and you press a
different preset button, it will switch to that
program without stopping. If a program is
running and you press the same program button
again, it will pause that program and timer. To
resume press the same program button again.
CLEAN
Use to remove most of the ingredients off the
blender walls and blades. Add 4 cups of warm
soapy water to the blender jug and press the
CLEAN button. For harder to clean, sticky or
thick ingredients, add ½ teaspoon of liquid
dish detergent for extra cleaning power. For
best results, clean the blender jug this way
immediately after use.
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Tips
• The inner measuring cap can be removed
and oils/liquids or other ingredients added
during blending. Extreme care must be taken
as depending on the mixture and speeds of
operation, splashes can eject from the Lid.
It is not suggested to remove the inner
measuring cap when blending hot liquids.
• Do not exceed the maximum mark when adding
foods and liquids into the blender.
• Run the blender only for the appropriate amount
of time required - do not over blend ingredients.
• Use the PULSE | ICE CRUSH button when
food is too thick or coarse to circulate within the
blender jug.
• The tamper accessory can be used during
blending by removing the inner measuring
cap. Always make sure the main lid stays firmly
in place.
• Ingredients may stick to the sides of the blender
jug. To push food back onto the blades with the
main lid on (inner cap removed), use the tamper
provided to scrape down the sides of the jug, and
continue blending.
• If any moisture or liquid spills on top of the motor
base during blending, turn the blender off and
unplug from the outlet. Remove the blender jug,
and wipe motor base immediately with a dry
cloth or paper towel.
• The optimum amount of ice cubes that
the blender can process in the jug is 250g
(approximately 1 standard ice tray).
• Thicker mixtures puree more efficiently if the jug
is ¼ to ½ full.
• Do not use metal utensils, as they may damage
the blades or blender jug.
• To remove any food that cannot easily be
scraped out from under the blades, replace lid
and turn blender back on high speed for 4–5
seconds to spin foods out from under blades.

Blending Chart

FOOD PREPARATION & USAGE QUANTITY FUNCTIONS TIME
Mill into flour. Use in bread, pizza
Grains & seeds doughs, cakes, muffins and
flour batters.
Dried legumes
Mill into flour. Use
& corn
in combination with plain or self-
e.g. soy beans,
raising flour for breads, cakes,
chickpeas
muffins, pancakes.
popping corn
To make ground spices. Use whole
spices except for cinnamon quills
Spices
that need to be broken half. Store in
airtight containers.
To make nut meal.
Raw nuts Use in cakes, biscuits
and muffins.
Roasted nuts To make nut butters and spreads.
Mill to make pure
White sugar
icing sugar or powdered sugar.
Break biscuits/cookies in half.
Biscuits/
Blend to form crumbs. Use for
cookies
cheesecake crusts.
Remove crusts. Cut bread into 2½
cm cubes. Use in crumb coatings,
Bread crumbs
stuffings or in meatballs and
meat patties.
Mix the egg yolk, mustard and
vinegar or lemon juice. Add oil
Mayonnaise
slowly through the lid.
Use for dressing.
Hard cheeses Cut into 3cm cubes.
Use in creamy sauces,
(like Parmesan
and Pecorino) pasta dishes.
Whip cream to firm peaks. Add
Cream sugar or vanilla before blending,
if desired.
Peel and cut into 2cm cubes. Finely
Raw
chopped. Use for stuffing, filling,
vegetables
bolognese, stews and casseroles.
Dry milling
Please note that milling hard ingredients like spices, nuts, sugar, coffee, grains, etc will cause
scratching and clouding to the inside surfaces of the jug. This is a cosmetic result from milling these
kinds of ingredients, and does not affect the performance of the jug.
Avoid over-processing spices though. Essential oils found in spices when combined with heat can
damage the jug surface.
This blending chart should be used as a guide only.
250g–630g 30–60
MILL speed
1–3 cups seconds
250g–630g 30–60
MILL speed
1–3 cups seconds
minimum
¼ cup
20–30
MILL speed
seconds
8–16 cinnamon
sticks
100g–500g 8–15
MILL speed
½–3cups seconds
300g–500g PUREE speed,
1 minute
1½–3 cups use tamper
100g–200g 15–30
MILL speed
1–2 cups seconds
PULSE | 20–30
250g
ICE CRUSH seconds
120g–400g
(up to
20–30
MIX speed
5 slices) seconds
Up to 4 egg
1 min 30
yolks and MIX speed
sec
2 cups of oil.
15–25
Maximum 250g CHOP speed
seconds
25–60
300–600mL CHOP speed
seconds
4–6
200g CHOP speed
seconds
UK
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