So, when you blend big and/or hard things, it's advisable to do some on/first (this is the reason for the pulse mode), then raise the speed, to not overheat the blender and to not give the blades too much energy.įor example, if you are blending chickpeas, as they are pretty heavy and big. The blender's engine is built to blend things, and as obvious as it may sounds is maybe less obvious that the engine is not expected to runs free blending the air, because it can quickly burn and ruin itself: it actually needs (and expect) some kind of resistance from the food it's blending.
No point in running the blender at max speed by default. So, as a generic rule of thumb, you always want to start with the lowest speed and then raise it up step by step (my blender used to have 5 speed settings, for examples) just as necessary. Now, while it's pretty difficult to ruin oils or many other things with the blender temperature, vegetables and fruits on the other hand are really sensitive. Not every time you want to liquify or make a mush of your food quite the opposite, usually you want to keep a bit of texture into what you are blending.īlending heats up your ingredients, either by the friction of the blades and by the heating of the blender engine itself. There are many reasons for having a blender with selectable speeds:
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