Never go over the maximum blending times.Take care when handling removable blades.Turn the appliance off at the power point first.Put the jug on the unit when ready to blend and keep the lid on when removing the jug.Don't blend hot soup – wait for it to cool first.Be mindful of where the controls are positioned and how they work.
This has happened in our own kitchen lab – the lid was off a blender and the pulse button was accidentally activated.Īn incident like this can easily happen, and unfortunately with reports of erupting Thermomixes, it's important to take extra safety precautions. It's like a scene from a movie: you're happily blending away until your smoothie explodes all over the kitchen. To bring a lukewarm smoothie back down to a thirst-quenching temperature, simply add ice. In our tests, we found super blender green smoothie temperatures rose by as much as 7☌ (whereas regular blenders rose up to 2☌).
The force generated by super blenders means they create more air and heat than a regular blender. Our test results cut through all of this hype, but there's no denying the difference between a blender that can only crush a few ice cubes and one that'll mill corn kernels. In recent years superfood and juicing crazes have led to manufacturers giving their blenders more oomph and making more health claims, and it's not uncommon to come across buzzwords like 'high velocity', 'pulverise', 'whole food juice' and 'improved mouthfeel'. Some super blenders have heavy duty 'dry' jugs available so you don't have to wreck your regular jug with abrasive and hard foods, or you can buy a separate jug just for dry tasks. turn tough vegetables like kale into a silky-smooth consistency (with the help of a little water).create hot soup (above 70☌) in around five minutes from completely raw ingredients, using blade friction alone.crush large amounts of ice into a snow-like appearance.These high-speed super blenders can be compared to all-in-one machines in that they can do things like:
They offer more versatility than what you can get from a regular blender and they're extra powerful too, tackling a whole range of tasks. If you're into heavy-duty blending, you can't go past a high-performance blender, or super blender. A stick blender is smaller, cheaper and easier to use than a blender, and is handy to have in arm's reach for quick jobs like blending soups, pureeing baby food or making mayonnaise and other sauces.īut if you're blending often and with ingredients like hard fruit, seeds, vegetables and ice, you'll need the grunt only a benchtop blender can offer. While it's great to think you'll be using a blender for myriad new culinary adventures, if the truth is that you'll only end up using it occasionally for smoothies and shakes, a stick blender will do the job and cost you less. If you're thinking only of juicing, you may want to check out our dedicated juicer buying guide. Many of the mid-priced blenders (in the $300–500 price bracket) can do more than cheaper blenders and may suit your needs, but you'll need to take a closer look at the available features and differences. Blenders usually have a narrow jug with blades at the bottom, making them ideal for creating fruit smoothies and milkshakes, blending soups and making sauces. Traditional benchtop blenders have some similar functions to food processors, but their construction is different.
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