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CITY OF PROSPECT

olunteering Gazette

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Vine Street

City of Prospect Volunteering Gazette - November 2010

. IVES

A newsletter keeping Volunteers informed of the latest news and developments at City of Prospect
Written by Volunteers for Volunteers

lunteers vo n e eded

Every year City of Prospect runs the Prospect Road Fashion Food & Wine Affair. The street comes alive with a day full of fashion, food and entertainment. Approx 15,000 people attend the day which showcases Prospect's fashion houses and our local businesses. We need: Event Crew Assistant Stage Managers Event Runners Requirements: Previous experience working on outdoor events or festivals Fit and healthy and able to undertake manual work including lifting & moving Ability to work efficiently and without supervision Ability to listen and take direction Must be available to attend a Volunteer Briefing prior to event. Contact: Karen Buenger; Community Volunteer and Programs Coordinator T: 8342 8059

VOLUNTEERS

- Birthdays in November Sinikka Perkins Kate Somers Rachel Teesdale-Smith Rose Donaldson Jenny Bui Jenni Cotton Eva Gac Barry Todd Kristina Barnett Vin Mactucci Alan Greig
International Volunteer Managers Day 5 November 2010
Volunteer Current Vacancies
Bus Driver(HR Licence) - 2 positions Bus helper - 2 positions Toy Library Assistant (Saturday 10-1) - 2 positions - Customer service and support of Toy library Justice of the Peace - 1 position Fashion Food and Wine Event Volunteer (Nov 21st) many positions:w Event crew - setting up and packing down outdoor infrastructure, liaising with suppliers, stallholders and contractors w Assistant stage managers - assisting stage manager to run entertainment stage smoothly and to time, liaising with artists performers and models, MCs w Event Runners - Assisting event managers to run the event and problem solve Graffiti Removal (Monday weekly) - 1 position Volunteers needed for continual removal of graffiti in keeping our community graffiti free. Library Shelvers (Saturday) - 2 positions Big Aussie Swap (Nov 10th) - 1 position Event for national recycling week. Volunteer Recruitment Team - 2 positions Contact:Karen Buenger; Community Volunteer and Programs Coordinator T: Universally, people recognise the contribution of volunteers - in sport, health, emergency services, faith communities and the environmental lobby.in fact volunteers are involved in just about every aspect of service delivery in all walks of life. However, volunteering does not succeed in a vacuum; behind this army of volunteers lies an equally dedicated group of individuals and agencies who are responsible for the coordination, support, training, administration and recruitment of the world's volunteers - skilled professionals who are adept at taking singular passion and turning it into effective action. That is why we celebrate International Volunteer Managers Day every year on 5th November. It is important to let those professionals know that the spirit of volunteerism is enhanced and enabled by them, and to thank them. We urge you to mark your calendar and, whether you are an administrator, a volunteer, a community leader or someone who receives the benefit of volunteer help, to make sure the people who act as leaders and catalysts get the recognition they deserve!
CITY OF PROSPECT VOLUNTEERING GAZETTE
Written and produced by volunteers for volunteers have your say by submitting your stories, jokes, puzzles or articles. We want to hear what you have to say.

DEADLINE

for contributions to December issue:

19th November.

International Volunteer Day 5 December 2010
International Volunteer Day (IVD) was established by the United Nations General Assembly in 1985. IVD is now celebrated worldwide with thousands of volunteers involved in a range of IVD initiatives including clean-up campaigns, conferences, exhibitions, morning teas and many other activities all aimed to highlight the role of volunteers in their communities. City of Prospect Volunteering Gazette - November 2010
128 Prospect Road, Prospect, SA, 5082 T: F: E: W: karen@prospect.sa.gov.au www.prospect.sa.gov.au
A Special Day in November

REMEMBRANCE DAY

11th November
Remembrance Day is celebrated on 11th November , which is the anniversary of the end of the hostilities of the First World War at 11 am in 1918. On this day, at 11.00 am, all Australians are encouraged to stop whatever they are doing, and to stand for one minute in silence to remember the sacrifices of those who died during the war. To remind people to take part in this minute of silence, the Last Post may be played - often in shops and businesses. During the war, the sounding of the Last Post by the army bugler indicated that the army camp was made safe for the night. The sounding of the Last Post on the 11th November, symbolises that those who died in the war have ended their journey through life. In formal ceremonies on the day, the fourth verse of Laurence Binyon's poem For the Fallen is read out: They shall grow not old, as we that are left grow old: Age shall not weary them, nor the years condemn. At the going down of the sun and in the morning, We will remember them. The formal ceremony is then ended with 'Reveille, which is the bugle call which awakens servicemen and women at the start of the day. The Flanders poppy the Red Poppy is the flower of remembrance and was first described in a poem by Colonel John McCrae at the second battle of Ypres in 1915. He wrote:-

YOUTH INITIATIVE PROGRAM

The Prospect and Walkerville Youth Advisory Committee (YAC) has set-up a Youth Initiative Program which aims to encourage community groups to develop youth initiatives, programs and events to enhance community well-being. Incorporated groups can apply for a maximum of $500.00 per year to provide a new or existing youth initiative, program or event of value to young people aged 12-25 years living in the City of Prospect or Town of Walkerville. There is no requirement for co-financing or matching funding however additional funding from another source is considered favourable. The money for this program has been sourced from the State Government for the purpose of increasing youth participation, promoting youth voice and to strengthen the Community's capacity to support young people. Funds will be allocated through a criteria led process, where applications are assessed by the Prospect & Walkerville Youth Advisory Committee. Decisions will be made upon how well applicants describe their project, demonstrate need, and how the project will engage local young people. The involvement of young people in the planning and implementation of projects is essential. Applications are welcomed throughout the year. The Youth Initiative Program application form can be downloaded from the following websites: http://www.walkerville.sa.gov.au/site/page.cfm?u=156 http://www.prospect.sa.gov.au/site/page.cfm?u=1146 Please consider the Youth Initiative program when planning your next youth project. For more information please contact: Mark Crabtree, Youth Development Officer, City of Prospect T: 8342 8041.
In Flanders' fields the poppies blow Between the crosses, row on row. That mark our place; and in the sky The larks, still bravely singing, fly Scarce heard amid the guns below. We are the dead. Short days ago We lived, felt dawn, saw sunset glow, Loved and were loved, and now we lie In Flanders' fields.
Fans of Volunteers Prospect City Council is on Facebook Sign up for Facebook to connect with Fans of Volunteers - Prospect City Council. City of Prospect Volunteering Gazette - November 2010
Being informed leads to more effective volunteering
by Natasha Borisova, Volunteer
On Tuesday, September 7, 2010, new and active volunteers with the City of Prospect took part in an Induction Program which is intended to provide participants with all the information necessary to assist them with their volunteering roles. The program included a morning information session, then lunch, followed by an orientation bus trip around interesting places in the Prospect area. The events of the day were presented by Karen Buenger, Community & Volunteer Programs Coordinator. The morning session contained very important information about volunteering in general, the various programs and volunteering opportunities available, and the rights and responsibilities of both volunteers and the Prospect Council. Throughout the presentation emphasis w a s g i v e n t o Occupational Health and Safety procedures. Attending the session was Laura Pietrobon who is a volunteer with the Youth FM program where she takes part in a weekly radio program produced and run entirely by young people. Laura explained that she joined the program in order to gain experience useful for her degree in Journalism and International Studies, which she is studying at the University of South Australia. She thought that the induction session was very useful and said that she found out many things about the Prospect Council she did not know before. I also found out about other programs that I could volunteer with in the future. I had not considered volunteering in anything but Youth FM, but now I am thinking about volunteering in some other programs, she said. One of the great things about the induction program was the opportunity to meet other volunteers. Participants played a couple of games to get to know each other better and the atmosphere was friendly and open. Everyone knew what he or she wanted to do for the community and, despite the variety of backgrounds of volunteers, all participants want to be involved in local community, to make difference and to contribute time and skills for the community wellbeing. As Laura said, volunteering is a great way to find out more about

your local area as well as get involved in the community and meet new people. During the afternoon bus tour, the first stop was at the Prospect Library and Art Gallery where we were told about the work of the library and the services available for residents and visited the Toy Library, which is a unique toy lending service for children and their parents. The next stop was the North Road Cemetery where we were told the stories of some famous people who are buried there, including local mayors, state politicians and Daisy Bates who is well remembered for her work with remote Aboriginal communities. The tour ended in the R.M. Williams Outback Heritage Museum. R.M. Williams was a drover, well-digger, boot-maker, miner, and more, who became one of South Australia's most successful businessmen and a national icon. The museum gives a most interesting account of his life and legacy and well as historical aspects of country life. R.M. Williams set up the beginnings of his first factory in 1932 in an iron woodshed behind his father's house at 5 Percy Street, Prospect - now the museum site. Over time, his business diversified into saddlery, equipment, his trademark moleskins, jeans and shirts. A shop operates from the same locality as the museum. During the visit we had the opportunity to view an interesting collection of historical photographs of the Prospect area. Everyone was surprised to discover that there had once been a tram route to the city through Prospect. All participants in the bus tour enjoyed getting to know more about the local area. Meng Wang, who works as a volunteer graffiti removal team member, said, the induction session was great. In one day, I've learned more about the City of Prospect than I had in a year of living here. It was a really good experience. As Karen Buenger said during the morning session, The City of Prospect is trying to provide its volunteers with the opportunity to be a part of a team where they feel valued and appreciated.the day was most successful in promoting that aim

City of Prospect

Community Service Awards
The Community Service Awards are presented at Council's annual volunteer recognition event held during Volunteer Week in May each year. Freedom of the City of Prospect This is presented to the person who has shown exceptional voluntary service to the welfare of the community of City of Prospect. Community Service Award This is presented to citizens who have made a noteworthy, voluntary contribution to City of Prospect. Local Business Award: This is presented to a local business that has made an outstanding voluntary contribution to the community of City of Prospect. City of Prospect would like to invite you to nominate someone for next year's awards, to be presented at our Australia Day or Volunteer Week community events. Procedure: 1. Nominations for awards must be submitted, on a nomination form, by a person other than the nominee and should address the eligibility criteria of the category. 2. Nominations must include the contact details of the nominator. 3. Please return completed nomination forms for all awards: Nominations need to be received by the close of business, on the last business day of March 2011. In person: to: City of Prospect - Civic Centre, 128 Prospect Road, Prospect. By mail: to: PO Box 171, Prospect SA 5082 Further information and nomination forms are available at W: www.prospect.sa.gov.au

An International Volunteering Story
Volunteers help out after NZ Earthquake - We have all been shocked by the damage created in Christchurch by the recent earthquake and its aftershocks. It is therefore heartening but not surprising to see that, as well as responses by government and social organisations, volunteers have played a part in helping those most affected. The following segments from emails sent by people Nurse Maud org. of behalf of and the email group notjust50_notjust3 provide a personal poignancy to this destructive event. Good comes out of the earthquake - Well, it had to happen - after sitting glued to the news since the dreadful events in Christchurch I finally saw evidence of management of volunteers last night - four days after the event. What a wonderful story has unfolded out of the devastation of the earthquake, on Sunday night there was a brief mention in the news of a student making a Facebook page and inviting other students to join together to help shift sand. We saw a brief clip of a young lady with a megaphone (she would be the manager!) exhibiting good communication and planning as she announced to the students that when they had finished there they would be moving to work in another suburb, which she named. great skills and a potential leader 'me thinks'. Last night this first call had resulted in over two thousand students working in the streets helping those worst affected. The law student who started it all had thought he may get a few people, not thousands. And how heartening to have quite a long segment on the news, showing the enthusiastic young people, unwrapping the spades and shovels they had bought, smiling and laughing as they worked at shifting enormous amounts of silt and sand. The interviews and comments with the mostly elderly folk were heartening, these students made such a different to people. Then more young volunteers were shown taking baskets of muffins door to door. We are well aware of all the planning, teamwork, benefits, ongoing commitment etc., etc., but how lovely to see it demonstrated and highlighted in what has been a bleak time. And what a lesson to us all-the power of Facebook! Regards from the shaky part of the world! Alison, W: notjust50_notjust3@yahoogroups.com

The best way to manage Graffiti Vandalism in our Community is for every resident and business owner to remove graffiti immediately after it appears on their property. At the end of this issue of the Volunteering Gazette is a brochure describing how you can make a contribution to maintaining a clean city. BE A PART OF THE SOLUTION! Join an active team of local residents to paint out or remove unsightly graffiti in your area on residential buildings. Council will provide you with free training, materials and safety equipment. Work independently or be part of a team using a fully equipped trailer. If you are interested in joining the team, contact Karen Buenger, Community and Volunteer Programs Coordinator

VANDALISM

GRAFFITI
T: E: karen@prospect.sa.gov.au

GALLERY

Prospect Gallery invites you to

Mainly River Images

Peter Schulz
Exhibition of Lino cuts and monoprints with hand-colouring and handmade paper Images of paddle steamers and River Murray cliffs that appear timeless whilst serving as a poignant record of passing time.
opening speaker Jack Condous, Master of Science of Art Education, Fulbright Scholar, President of the Friends of South Australian School of Art exhibition dates 7 - 28 November 2010
Opening 3pm Sunday 7 November

prospect GALLERY

1 Thomas Street Nailsworth SA T: 8175 W: www.prospect.sa.gov.au Tues 10.15am - 8.30pm Wed - Fri 10.15am - 6.00pm Sat 9.00am - 4.00pm Sun 2.00pm - 5.00pm
Image right: Peter Schulz, Dead River Gums Medium: Lino print and hand made paper, 2008 Size: 300mm x 300mm

Image below:

Peter Schulz, Paddle steamer Adelaide No.2, (Detail) Monoprint - hand-coloured linoprint with lino etch and watercolour.
The African Community Organisation of SA presents the
How to seal a bag and make it air-tight!
6pm9:30pm Every Friday evening during daylight saving.

WHERE?

Vine Street Plaza on Prospect Road (between Prospect Council Chambers & Cibos).
The markets celebrate African culture, offering a taste of Africa through African goods, crafts, food and beverages, textiles, drama and music.
Cut up a disposable water bottle and keep the neck and top.
Insert the plastic bag through the neck and screw the top to seal The bottle is made to be air-tight, such that water will not leak, the secret lies with the top and screw!

Source: Brooke Geelen, Customer Service Officer, City of Prospect. For more information contact:
E: brooke@prospect.sa.gov.au
Visiting Authors / Celebrities
Please note you must book to be able to attend. They are all FREE. All events are from 7.30pm to 8.30pm followed by a personal book signing. Kate Morton - launching 'The Distant Hours Wednesday, 10 November, 2010 Author of 'Forgotten Garden', 'The House at Riverton' and 'The Shifting Fog'. A wonderful entertaining and brilliant author. Her books are highly recommended.
Dr. Karl Kruszelnicki - 'Curious and Curiouser' Wednesday, 1st December, 2010 The brand new book from Australia's best-loved science guru! Did you know that the vast majority of our universe is missing? Or that Santa would spontaneously combust if he tried to deliver presents to all the children of the world? Is a handdryer more hygienic than a paper towel? When will we be able to cryogenically freeze ourselves? And when we can win at the pokies? Does Coca-Cola really dissolve teeth? Why do we have more accidents on a full moon? And why is the sky blue? These questions and more. To be held in the Marion Cultural Centre Domain Theatre. Please book by phoning the Box Office T: 8375 6855. Free.
he for t ime the t arbecue: is ring kyard b Sp ac ect b perf

Glazed Pork Spareribs

There's nothing better than a BBQ on a sunny spring weekend and these fabulous sticky ribs are best eaten with your fingers so pass around a big pile of napkins: Preparation Time: 20 minutes Cooking Time: 2 hours Ingredients - Serves: 6 w 1 cup packed light or dark brown sugar w 2 tablespoons sea salt w 2 teaspoons Spanish smoked paprika w 2 teaspoons cayenne pepper w 2 teaspoons garlic powder w 1 teaspoon ground allspice w 1 teaspoon red pepper flakes w 2 kgs. meaty pork spareribs
Source: www.janespice.com/recipes
Directions: w Combine all the spice rub ingredients in a bowl. Line a baking sheet with baking paper. w Put on the baking sheet and wrap in plastic wrap. Refrigerate for at least 2 hours, or up to 6 to allow the flavors to develop. (The rub will also help tenderise the meat.) w prepare a charcoal or gas grill for direct-heat cooking followed by indirect heat cooking. w If your grill is small, sear the meat in batches. Place the ribs meat side down, without crowding, on the hot section of the grill and cook for about 2 minutes, until grill marks appear. Turn the ribs 90 degrees to create a crosshatch pattern and cook for another 2 minutes, or until marked. w Transfer the ribs, meat side up, to the cool section of the grill, close the lid, and cook until tender but not falling off the bones, for about 2 hours; move the ribs after the first hour so they cook evenly. w The temperature of the grill should be about 120OC; if the grill doesn't have a thermometer, put an oven thermometer next to the meat to check the temperature, and adjust heat as necessary. Spareribs should be done when the meat thermometer reads between 65O and 70O. w Take off the grill, let the ribs rest for ten minutes, then slice. For easy cutting stand ribs upright and slice between the bones. Hint: Light up one side of the gas grill on high and seared the ribs in batches to get the marks. Then move the ribs away from the heat, and let them grill from the indirect heat. This works very well. City of Prospect Volunteering Gazette - November 2010

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c barbe n

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COOKING TERMS
Every profession, hobby and interest has its own terms. Cooking is no exception. Some cooks rarely consult a recipe, while others live and die by them. There are cooking terms, however, that are commonly seen in recipes, but may not be explained. This month we continue; alphabetically listing cooking terms worth explanation. more in future editions of the Gazette. Core - To remove the core or centre of various fruits, such as apples, pears and pineapple, and vegetables, such as lettuce and cabbage. Coring eliminates small seeds or tough and woody centres. Correct the seasoning - To check for salt, pepper or herbs to make sure the dish has turned out as expected. Cream - To rub, whip or beat with a spoon or mixer until mixture is soft and fluffy. Usually describes the combining of butter and sugar for a cake. Crimp - To pinch or press dough edges - especially piecrust edges - to create a decorative finish and/or to seal two layers of dough so the filling does not seep out during baking. Edges of parchment or foil may also be crimped to seal in food and its juices during cooking. Crisp - To make firm and brittle in very cold water or in refrigerator (for example, lettuce or other greens). Curdle - To coagulate, or separate, into solids and liquids. Eggand milk-based mixtures are susceptible to curdling if they are heated too quickly or combined with an acidic ingredient, such as lemon juice or tomatoes. Cut - To break up food into pieces, with a knife or scissors. Cut in - To mix shortening with dry ingredients using a pastry blender, knife or fork. Usually applied to pastry making. Deep-Fry - Cooking in enough fat to cover the food completely. The aim is to produce foods with a crisp goldenbrown crust and a thoroughly cooked interior without letting them absorb too much fat. The kind, quantity and temperature of the fat are important in accomplishing this result. Deglaze - After meats or vegetables have been browned, wine or stock is added to the pan over high heat, and the rich colouring that remains in the pan is gently scraped with a wooden spoon and combined with the wine or stock. Devein - To remove the dark intestinal vein of a shrimp by using the tip of a sharp knife, then rinsing the shrimp in cold water. Develop - Allow food to sit for a time before serving so the flavours have a chance to blend or brighten. Devil - To coat with a hot seasoning, such as mustard or a hot sauce. Eggs are "devilled" when the yolk is mixed with highly spiced seasonings.

source:

Tropical kebabs
Ingredients - Serves: 4 w 3 peaches w 3 apples w 3 bananas w 3 oranges w A few tablespoons lemon juice w 75 g glac cherries w A little cranberry jelly w Mixed Spice for sprinkling ** use fruit that is just under-ripe Directions: w Remove the stones from the peaches and core the apples. Cut each fruit into eight pieces. Place in bowl with a little lemon juice and stir so that each piece of fruit is covered to prevent browning. Peel the bananas and cut into 2.5cm slices. w Thread the fruits alternately onto four kebab skewers, placing a glac cherry at intervals as desired. Brush the fruits all over with the cranberry jelly and sprinkle with Mixed Spice w Place carefully on a hot barbecue turning and brushing the kebabs frequently with the cranberry jelly and sprinkling with Mixed Spice as necessary. w Cook for just long enough to warm the fruits. Serve as an accompaniment with all barbecued meals or as a sweet course.
Source: http://www.bbq.co.uk/bbq-recipes/desserts

www.recipegoldmine.com

Volunteer training courses from Volunteering SA&NT
Volunteer SA&NT offers workshops for the training of Volunteers, Volunteer Managers and Volunteer Coordinators. Its aim is to provide you with information that is interesting, informative and inspirational. Our workshops are designed to offer simple solutions to ongoing issues as well as providing solutions to longer term, more complex issues. The workshops are conducted by professional trainers in an environment that enables discussion, the exchange of information and the development of core skills. The following workshops are offered free of charge. If you are interested in attending any of the November workshops, please contact Karen Buenger, Community & Volunteer Programs Coordinator, T: Engaging Gen Y Assess the youth friendliness of your organisation's volunteering program by looking at a range of strategies to recruit young people to appropriate roles, time frames, etc. During this workshop, you will develop strategies to be more inclusive and engaging of young people as volunteers. Date: Thursday 18th November 2010; 9.30am to 12.30pm Venue: To be advised Connecting with Older People Our population is ageing and many volunteers work with older people. We will look at attitudes to ageing and how these attitudes negatively affect older people. This workshop addresses the various dimensions of ageing such as people's mental and physical abilities; what skills are needed to enhance communication and respect and important issues of diversity, privacy and confidentiality. Always a valuable and interesting learning experience. Date: Tuesday, 23rd November 2010; 9.30am to 12.30pm Venue: Brighton Civic Centre, Kingston Room, 24 Jetty Road, Brighton Introduction to Mentoring Understand the role, purpose and function of a mentor and identify the skills necessary to undertake successful mentoring.

Establish the foundation for successful mentor-mentee relationship. You will look at the benefits and limits of mentoring and the challenges and logistics of mentoring. The workshop considers mentoring techniques and deals with mentee expectations. Date: Thursday, 4th November 2010; 9.30am to 12.30pm Venue: VSA&NT, Level 1, 220 Victoria Square (Torrens Building on the corner Wakefield Street and Victoria Square) Introduction to Risk Management Learn how to identify and prioritise potential risks and develop risk management strategies in your organisation and how to make plans for a safer volunteer workplace. Find ways to identify and evaluate risks and learn to analyse and report on risks. This workshop looks at important methods, tools and techniques for increased safety in your organisation as well as strategies and plans for lasting risk management strategies. Date: Friday, 5th November 2010; 9.30am to 12.30pm Venue: VSA&NT, Level 1, 220 Victoria Square (Torrens Building on the corner Wakefield Street and Victoria Square) Introduction to Volunteer Management All you need to know about getting started in coordinating or managing teams of volunteers. You will explore strategic direction in the crucial areas of recruitment, retention and recognition; training and development; strategies for working with a diversity of volunteers and where to get support PLUS links to the National Standards. Date: Tuesday, 9th November 2010; 9.30am to 12.30pm Venue: VSA&NT, Level 1, 220 Victoria Square (Torrens Building on the corner Wakefield Street and Victoria Square) Supervision and Leadership Skills Development This workshop addresses volunteer motivation and job satisfaction. You will explore strategies to supervise volunteers and effectively lead the volunteer team within your organisation. You will explore the difference between managing, leading and supervising volunteers, different leadership styles and performance management. Date: Friday, 12th November 2010; 9.30am to 12.30pm Venue: VSA&NT, Level 1, 220 Victoria Square (Torrens Building on the corner Wakefield Street and Victoria Square) City of Prospect Volunteering Gazette - November 2010

HINWEISE ZUM UMWELTSCHUTZ
Verpackungsmaterialien sind Rohstoffe und knnen wieder verwendet werden. Trennen Sie die Verpackungen sortenrein und fhren Sie diese im Interesse der Umwelt einer ordnungsgemen Entsorgung zu. Nhere Informationen erhalten Sie auch bei Ihrer zustndigen Verwaltung.
Altgerte gehren nicht in den Hausmll! Entsorgen Sie auch Altgerte fachgerecht! Sie tragen damit zum Umweltschutz bei. ber Sammelstellen und ffnungszeiten informiert Sie Ihre rtliche Verwaltung.
REKLAMATIONEN & GEWHRLEISTUNGEN
Im Falle eventueller Mngel am Produkt wenden Sie sich bitte direkt an den Hndler, bei dem Sie das Gert erworben haben. Zu diesem Zweck empfehlen wir Ihnen, den Kaufbeleg sorgfltig aufzubewahren. Service: Bei technischen Fragen, Informationen zu unseren Produkten und fr Ersatzteilbestellungen steht Ihnen unser Service-Team wie folgt zur Verfgung: Servicezeit: Telefon: E-mail: Montag bis Freitag von 9.00 bis 18.00 Uhr 00800 / service@supportplus.org DEUTSCH
Wichtiger Hinweis: Bitte senden Sie Ihr Gert nicht ohne Aufforderung durch unser Service-Team an unsere Anschrift. Die Kosten und die Gefahr des Verlustes fr unaufgeforderte Zusendungen gehen zu Lasten des Absenders. Wir behalten uns vor, die Annahme unaufgeforderter Zusendungen zu verweigern oder entsprechende Waren an den Absender unfrei bzw. auf dessen Kosten zurckzusenden.

INSTRUCTION MANUAL

Retro Stainless Steel Blender
Congratulations on purchasing your new SupportPlus product. We are convinced you will be satised with it. To always guarantee optimal function and performance of your product, we would ask the following: Before using the appliance for the rst time, carefully read the operating instructions and adhere to the safety precautions! All activities at and with this appliance may only be carried out as described in these operating instructions. Please be sure to include the operating instructions in case you pass along this product to someone else. Packaging: This appliance is delivered in protective packaging to prevent transportation damage. Packaging materials are raw materials and can therefore be recycled. Please recycle these materials.

ENGLISH

IMPORTANT SAFEGUARDS
When using electrical equipment, basic safety precautions should always be followed. These include the following: 1. Read all instructions. 2. To protect against the risk of electrical shock, do not put the blender in water or other liquid. 3. Close supervision is necessary when any appliance is used by, or near children. 4. Unplug the appliance from the wall outlet when not in use. Additionally, the plug should be removed before putting on or taking off parts and prior to cleaning. 5. Avoid contact with moving parts. 6. Do not operate any appliance with a damaged cord or plug. Additionally, do not attempt to operate the appliance if it malfunctions, it is dropped, damaged or defective in any way. Return the appliance to the nearest authorised service facility for examination, repair or electrical or mechanical adjustment. 7. Keep hands and utensils out of the container while blending to reduce the risk of severe injury to persons or damage to the blender. If scraping, folding, etc. is necessary, turn OFF and unplug the blender. Use a rubber spatula only. 8. Blades are sharp. Handle carefully. 9. To reduce the risk of injury to persons, never place cutting blades on the base without properly attaching the jar. 10. Screw on the container bottom rmly. Injury can result if moving blades accidentally become exposed. 11. Always operate the blender with the cover in place. 12. Always hold the jar while processing. If the container should turn when the motor is switched ON, switch OFF immediately and tighten the jar into the threaded container bottom. 13. When blending hot liquids, remove the feeder cap from the two-piece cover. Do not ll the blender container beyond the four-cup level. Always begin processing at the lowest speed setting. Keep hands and other exposed skin away from the cover opening to prevent possible burns. 14. Do not use outdoors. 15. Do not let cord hang over edge of table or counter, or touch hot surfaces. 16. Do not leave the blender unattended while it is operating. 17. After reading these instructions, retain the manual and keep it in a safe place for future reference.

ABOUT THE BLENDER

This blender is designed for household use only.
COVER The cover consists of two parts; the styrene acrylonitrile (san) feeder cap (1) and the styrene acrylonitrile (san) cover with a seal ring (2). The cover and seal ring t together tightly are considered as one part. The cover is made of styrene acrylonitrile (san), which is easy to clean and stain resistant. The feeder cap is removable and provides an opening for the addition of other ingredients.
CONTAINER The container is made of a glass jar and a pressing ring. The capacity of the 7-cup container is 1.75 litres. The blender is graduated for easy measurement and is made of heat resistant material. The handle and pouring lid spout enable easy removal of liquid mixtures. The glass jar and pressing ring t tightly and when tted, act as one part. BLADE The blade consists of two parts; (4): a spinning assembly in high-grade stainless steel and (5): a threaded container bottom assembly. This acts as a jar base, locking the assembly together.
MOTOR AND MOTOR BASE The powerful two-speed motor is the heart of the appliance and is designed specically for this unit. It is completely enclosed within the housing (6). The motor uses a free-oating system to reduce noise and wear. In order to make the motor work normally, please operate the motor according to the quantity of food, choosing between low speed, high speed and pulse. Please follow the instructions regarding the quantity recommendations in this book. On the bottom of motor base, there is hidden cord storage. CLEANING AND CARE The blenders container parts are corrosion resistant and easily cleaned. Before the rst use and after every use, separate the container parts (items 1-6) and clean thoroughly in warm, soapy water then rinse and dry well. DO NOT WASH ANY PARTS IN AN AUTOMATIC DISHWASHER. Check all parts before reassembly. If the processing blades are stuck or difcult to turn, DO NOT USE THE BLENDER. Check by carefully turning the blades in a clockwise direction (opposite edges are sharp). Blades should turn freely. If the glass container is chipped or cracked, DO NOT USE THE BLENDER. Further use could result in the container breaking during use. To take the blade out, use a cloth or tea towel. USE OF DAMAGED OR NON-RECOMMENDED PARTS COULD RESULT IN SEVERE PERSONAL INJURY AND/OR DAMAGE TO THE BLENDER. See the next page for proper container assembly and user instructions. NEVER IMMERSE THE MOTOR BASE IN WATER. Before cleaning, always be sure to unplug the unit. The housing can be cleaned with a damp cloth. If there is water accidentally spilt into the unit, the water will ow out through the water outlet. The motor is permanently lubricated and does not require any additional lubrication. CAUTION: Follow these important steps to assemble, tighten, and mount the blender container correctly; INJURY MAY RESULT IF MOVING BLADES ARE ACCIDENTALLY EXPOSED.

ASSEMBLY OF CONTAINER 1. Turn the container upside down so the small opening is at the top.
2. Turn the agitator blade assembly upside down and place it in mouth of the container.
3. Screw the container base to the container. Engage threads properly. Screw on rmly.
Do not attempt to place the container on, or remove it from the motor base while the motor is running.

BLENDER DOs AND DONTs

DO: 1. Use only the voltage and frequency as specied on the bottom of the blender. 2. Always operate the blender on a clean, dry surface to prevent air from carrying foreign material or water into the motor. 3. Put liquid portions into the blender container rst unless the instruction in the recipe stipulates otherwise. 4. Cut all rm fruits and vegetables, cooked meats, sh and seafoods into pieces no larger than 3/4 (1.8cm) to 1 (2.5cm). Cut all kinds of cheese into pieces no larger than 3/4(1.8cm). 5. Use a rubber spatula to stir or move ingredients to be chopped into the liquid portion of the recipe ONLY when motor is OFF. 6. Place the cover rmly on the blender container before starting, and rest a hand on the container cover when you start running the motor. 7. Remove heavy dips and spreads, nut butters, mayonnaise and products of similar consistency by removing the processing assembly and pushing the mixture out through the bottom opening into serving dishes or suitable storage container. 8. Pour mixtures of liquid or semi-liquid consistency, such as mufn and cake batters from the blender container. 9. Allow cooked vegetables and broth to cool before pouring into the blender container for processing. 10. Switch to a higher speed if the motor seems to labour when processing to prevent overloading of the motor. 11. Use the 7-cup blender container to process citrus rind, coffee beans or cereal grains. Use only the glass blender container to process whole spices and hard cheese.
DONT: 1. DONT expect your blender to replace all of your kitchen appliances. It will not: mash potatoes, whip egg whites, substitute for dairy whipping, grinding raw meat, knead or mix stiff dough or extract juices from fruits and vegetables. 2. DONT process mixtures too long. Remember, the blender performs its tasks in seconds, not minutes. It is better to stop and check the consistency after a few seconds than to over blend and have a too uid or nely ground product. 3. DONT overload the motor with large or heavy loads. If the motor stops, turn OFF immediately, unplug the cord from outlet and remove a portion of the load before starting again. 4. DONT put ice cubes into the container without at least one cup of liquid; ice cubes will not process properly without liquid. 5. DONT attempt to remove the blender container from the motor base or replace it until the motor has come to a complete stop. Failure to do so could cause blender parts can be damaged. 6. DONT remove the container cover while processing, food spillage can occur. To add ingredients whilst mixing use the feeder cap opening. 7. DONT place or store the processing assembly on the motor base without rst correctly assembling the blender container, severe injury can result if the blender is accidentally turned ON. 8. DONT use any utensils, including spatulas, in the container while the motor is running. They could catch the moving blades, break the container and cause severe injury. 9. DONT use ANY container not recommended by the manufacturer for processing foods. Other containers may break or loosen during the blending process and potentially cause personal injury.

BLENDING TIPS

HOW TO USE A RUBBER SPATULA WITH THIS BLENDER When blending ingredients of heavy consistency, such as cheese dips and sandwich spreads, it is necessary to use a rudder spatula to help the mixture get down to the blades. To use a spatula, turn the motor OFF and remove the cover. Move the spatula up and down rapidly along the sides of the container and push the ingredients from the sides of the container into the center. MAYONNAISE If mayonnaise curdles or liquees, empty the contents from the container, blend another egg and one-fourth cup (50mL) of liqueed or curdled mayonnaise until mixed. Remove the feeder cap and pour the remaining mayonnaise, instead of the oil, into the center of the container. Use a rubber spatula to thoroughly blend the oil into the mixture. GRAVY OR WHITE SAUCE To smooth gravy or white sauce, which may be lumpy, allow it to cool slightly and pour into measuring cup. Put about 1/3 cup (125ml) into blender container. Cover, and start processing. Remove the feeder cap, and with the motor running, gradually add the remaining gravy or sauce. Continue this process until smooth. CHOPPING GIBLETS To chop giblets for gravy, cook the giblets in water or broth and allow cool to room temperature. Cut the giblets into 1 (2.5cm) pieces. Put them into the blender container and cover with cooled cooking uid. Cover the container and process for two 30-second cycles on HIGH. (If the giblets are not chopped nely enough, process for one or two additional cycles.) MAKING BUTTER Heavy cream, sweet or sour, can be used to make butter. Pour your ingredient into the blender container. Cover and process on HIGH until butter forms. Pour into strainer to drain off excess uid and then put the butter into a small bowl. Press with a spatula to remove as much liquid as possible.
Add salt while kneading butter. Try adding 1 tablespoon (15ml) dried herbs (parsley, tarragon, savory or a garlic) per cup (250ml) of cream for delightful herb butter. GRATING COCONUT To grate fresh coconut, turn the motor to HIGH, remove the feeder cap, and drop coconut pieces into the revolving blades. After grating 1 / cups (375ml) coconut, empty the container and repeat the process until all the coconut is grated. HARD AND DRY CHEESE Cheddar or processed cheese that has become hard and dry after a long storage in the refrigerator can be cut into pieces and grated in the blender. Process at HIGH until nely grated. Use for casserole toppings, in sauces, etc. ENGLISH