Countertop Food Blender,Hot Soup Maker,High-Speed Kitchen Food Processor with 9 One Touch Programs,12H Preset,Self-Cleaning,Crushing,Mixing,Juices,Pureeing,Grinding,Chopping,Auto-shutoff, 60OZ, 1200W

I wanted a blender I could put hot stuff in, and this works great. I've used it to blend up smoothies and to do cashew cheese so far, which comes out nice and smooth. So versatile you can also use it to do soups, which I haven't done yet, because I always make larger amounts to last a few days. It has an automatic cleaning function that cleans the unit just put in a small amount of soap run and rinse. It's made of nice heavy grade glass, is a good size for everything I need it for and it's not very loud. Definitely a great investment.

This is a great way to make your soups,smoothies,soybean milk and others. I'm the type of person that can just throw some things together with some seasonings and it comes out delicious. This Food Blender is perfect for that. It was easy to learn and use. also easy to clean and care for. This would be a wonderful gift.

The product is great quality / price works very well but no Manuel of utilisation or receipted in packageI had to figure it out myself intuitivelyVery powerful easy to clean giving only 3 stars because lack of manuel

The best blender. It is also a cooker. You can cook in it. Great for making hot salsas. It's quiet, big, clean and good....

The media could not be loaded. I recently purchased this soymilk maker, and I am absolutely thrilled with its performance. Making soymilk has never been easier!One of the standout features is the ability to blend, shred, and cook all in the same set. This all-in-one functionality saves so much time and effort. I love how I can just add the ingredients, press a button, and let the machine do the rest. No need for multiple appliances or messy clean-ups.

Much better than I thought it would be. I had a ninja foodi heating blender that was awesome with a few issues.Foodi was1. Too costly2. Heavy, the jar weighs a ton3. Lid placement is temperamental4. LoudThis blender is1. A fraction of the cost2. Jar weighs much less. Easy to handle.3. Not as noisy4. Works pretty much the sameThe buttons may be confusing at first but you get the hang of it.******WARNING********LIQUID GETS EXTREMELY HOT

There is a small booklet with the machine that mostly deals with legal requirements. The operating diagram is at the level of blades here, pushbuttons on front, and could apply to any blender or mixer.There is a separate instruction sheet, which describes how to use the cycles but not the cycles. For example, to make "thick soup" you "put the ingredients into a mixing cup, add an appropriate amount of drinking water and start the cycle. It tells you that it will take 40 minutes, but that is all it says.Half of the recipes have no quantities. For some of them that makes sense.Most of the automated cycles are poorly described. For example, again thick soup, it stirs, heats, and then lightly blends with an intermittent pulsing action for a total of 40 minutes. 40 minutes and heats is in the manual, the rest is from experimentation.I am unsure if there are any cycles, other than smoothie, and manual that do not heat. (The instructions say that smoothie heats, maybe it was a cut and paste error. I can't get the "reservation" to work, I push it either with or without start engaged, it does nothing.Originally I thought about dropping the rating one star for bad instructions. Instructions that are actively wrong have to lose another star. If I can't figure out the "reservation" system, or if I come to the decision that the reservation button is broken it is going back.After using it a few times, I am more impressed with it. We have made an absolutely delicious cream of asparagus soup twice. This is the basic recipe.1/2 lb (225gm) of asparagus. We buy a 1 pound (450gm) package and cut it in the middle. The tips get eaten as a veggie, the woody butt ends go in the soup.1 medium onion coarse chopped.2 tbsp (30-40 gm) of unsalted butter.Fry the onions in the butter over medium heat. Cut the asparagus into 1 inch (25mm) pieces, add to pan immediately after the onions. Add about 2 gm Italian seasoning, more or less. Peel 2-3, size dependent cloves of garlic, but they go into the blender bowl, not the pan. We don't want to burn them.When the onions turn transparent, add them to the blender with the attached spices, asparagus ends and raw garlic. Scrape all the butter you can into the blender. You are not trying to do more than start the asparagus cooking here, it should mostly be raw.Add college inn unsalted chicken broth or the light broth of your choice. We usually do not add salt to our food when cooking. Add about 1/8tsp white pepper or to your taste.The amount of broth varies. Today I added about 2.5 cups, last time I added 1.5 cups. Consider fresh basil as well.Put the machine on the thick soup cycle. It will boil the soup and completely grind the woody stems into the soup over 40 minutes or so. I could not tell that they were there.When the soup cycle is done and the blender is on keep warm, add heavy cream to it. We have made this twice, and the first time it was about 2 full cups of cream. We tried for a lighter soup today, so we added about 1.25 cups. It was excellent, the first soup was good but just too heavy. This run had full flavor but was not as heavy.For both runs, I tried straining the soup to remove any fibers that were missed by the blender. With a superfine strainer some of the thickest soup was held back but there were no noticeable fibers, I tasted the held back part separately. I am going to stop straining cream of vegetable soups made in this blender.I think I could just dump in broccoli or cauliflower stems. I am less sure about artichoke soup, I might steam and scrape them before processing them.That is really the only cycle I have used other than the smoothie cycle for cleaning.Using the pulse cycle for cleaning seems dumb. Water and a drop of detergent and the blender comes clean (but I do not boil the soup after adding the cream).I am not raising my rating because, well, I have only used two cycles. The manual, such as it is, still sucks, the recipes don't give starting amounts for many things.I'll be honest, I bought this blender for one purpose, to make soup, and mostly cream soups. I can't just buy these soups, even low sodium soups are only low sodium compared to the regular soups, and they are frequently so salty that they taste saltier than pretzels. So I have to make them, and then, by using mostly fresh ingredients, I can make good tasting soup that has a reasonable amount of sodium. While there are a couple of processes where salt aids the situation, like brining meat or sweating onions, generally, you can always add salt at the table.