Waring WSG60 Instruction Manual - Page 7

Pork Rub Chili Paste Verde Peanut Butter Hummus Whipped Cream 2 cups brown sugar 1 tbsp peppercorns 1 tbsp cumin 1 dried chipotle pepper 1 pinch salt 1 tsp cumin 16 green chili peppers 1 cup unsalted peanuts 1 cup lightly salted peanuts 1 can (14 oz.) chickpeas drained (reserve juice) ¼ cup juice from can of chickpeas ½ tbsp tahini 1 clove of garlic Lemon juice from ½ lemon ¼ cup olive oil Salt and pepper to taste 1½ cups heavy cream 3 tsp sugar ½ vanilla bean  Add all ingredients except brown sugar to jar and run for 10 seconds continuously. Add sugar and run for 15 more seconds.  Add all ingredients and run until desired consistency (about 15-20 seconds).  Add all ingredients and run continuously for 2 minutes or until smooth, scraping sides as needed.  Add all ingredients and pulse 5 times. Run continuously for 1½ minutes or until smooth. Run continuously until cream thickens to desired consistency. CLEANING AND MAINTENANCE To clean, first unplug the spice grinder. Unless you are using the grinding bowl for storage, remove from base and empty the grinding bowl of all contents. Lock grinding bowl into grinder base. Add ½ cup of hot, soapy water, cover and run continuously for 10 seconds or until all debris has been removed from the blades. The cup may be hand-washed and is dishwasher safe. Wipe the exterior of the motor housing and the plastic housing cover (where the grinding bowl is positioned) with a damp cloth. Allow to air-dry. THERMAL PROTECTOR For your safety, this spice grinder is equipped with a thermal protector. Should the spice grinder overheat, the motor will automatically shut off. Unplug the spice grinder from the electrical outlet and let the motor cool down completely. Once the motor has cooled down, plug unit into electrical outlet and resume grinding. 7