Freakish Oster Blender

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Thats a kitchen center base

kinda cool... not sure what the point of the cutting board is for though...
a very rare machine I'd say.
Why is it freakish???
 
Why is it freakish???

because ive never seen one like it before! why does it have athe KC body? why! i wonder if the manual makes sense of it?
 
I've never seen it however it looks to be the same base motor unit as the Oster Kitchen Center because it has the clips on the side for the mixer head and the baseplate for the turntable.
 
I'm going for it

even though I don't have a house yet. I have a green Sumbeam/Pyrex coffee maker that will match it.

Joe
jamman_98
 
I'm going for it

and please tell us what the literature says in regards to the Kitchen Center aspects of this machine.
 
That cutting board has no more to do with the machine than the man in the moon. This is an Oster Kitchen Center that's missing 75% of its parts.
 
only other possibility

I can think of might be that you could buy the blender in this configuration for more of a blender price, and they maybe sold the mixer and other parts separately so you could buy the pieces you wanted. I don't ever remember seeing it offered in that fashion though.

People really loved the Oster Kitchen Centers. It was a great idea and too bad they were discontinued. I found a pretty much complete one for my folk's AZ home in the thrift store in their town for $20. They've been using and enjoying it for years.
 
Oster Menace

Oster changed the housing design and motor to a governor controlled unit, making it much quieter and more powerful. It also allowed slower and consistent speeds at the lowest setting for adding flour.
Sunbem/Oster was left with the motor assembly and housing from the previous model and figured this would be a way to market it.
It also made it possible to sell the unit to someone who already had a mixer.
The cutting board was next to the blender for cutting limes, fruit etc that would be added to the blender jar.
The motor on the Oster Kitchen Center was reliable and the blender the classic Oster design.
The mixer arm attachment was a night mare. Lots of plastic gears and reduction pieces to slow the RPMs of the blender to a slower beater revolution. If the mixer was used hard and often the gears failed.
The storage of multituodinous parts was a logistic nigthtmare and repair of the mixer arm and replacement of the cheap plastic parts on the grinder and shredder were exorbitant.
Getting the mixer head released and locked in the upright position to remove the bowl required two hands and the wrong move could mean you had the whole top with batter laden beaters in your hand.
Employees working the counter in Sunbeam Authorized service centers, should have gotton hazard pay for this one. The customers would froth at the mouth in anger.
The BowlFit beaters, introduced by Sunbeam in 1950 on the Model 10 were a revolution in mixing and no mixer with stationary mixing system has EVER rivaled their efficiency, to this day
One conical beater fits the contour of the bowls edge and one square bottom beater cleans the center of the bowl. A nylon button of the bottom of the conical beater revolves the bowl at precisely the right speed.
There is virtually no need to scrape the bowl or offer manual assist to a Sunbeam Mixer.
The Oster uses a blender motor and a box full of plastic parts to turn BowlFit beaters in a Sunbeam Bowl. There were many cheaper, quieter, easier and more durable ways to do that, like buying a Sunbeam
Kelly.
 
I have a couple of Oster Kitchen Centers but don't use them. They're good for a blender and so so for a mixer. Like mentioned above the mixer head looks fragile so it's not something you want to be kneading dough with even though they supplied dough hooks with them. Still in all they aren't bad with the food processor attachments etc. I'm sort of kicking myself for selling the chrome one.
 
Two Headed Monster

The first dough hooks for the Oster Kitchen Center, in 1976, were run by a second mixing arm. You had two store two of the freak shows and not get them all set up and find out you had the wrong one.
Mercy, what a huhaw! Kind of like the Kirby Vacumm Attachment arsenal, for a Mixer. At least you don't have to kiss your feet and stick your butt in the air while changing these attachments.
Kelly
 
Oster Kitchen Center

My grandparents got one of these for Christmas. After trying the mixer out once they cleaned the power base, the counter, the wall behind the counter, the range to the left the refrigerator to the right, the ceiling, the floor, the top drawer in the cabinet below, all the utensils in the drawer...
The blender still works, I used it last summer. The "mixer" was, I believe, buried with a stake through its heart.
I know that Braun and Bosch have succeeded in developing such centers, but I still think mixfinder is right: a classic Sunbeam mixer next to this blender and your have all you need.
The butcher block, by the by, I don't remember...looks kinda nice, actually.
 
I have the Braun KM32 kitchen center as well and there is no comparison in quality though it still requires you to remove the mixer head with beaters attached in order to remove the bowl. It's such a simple design as well, just one rotary speed dial, no bank of buttons and dials that are a bugger to clean.
Here's the pic of it again. The mixer head is just off to the right in the picture. All the parts appear to be metal.
 
The Braun is VERY reliable, and makes amazing bread dough. The attachments alone, make this machine worthwhile. The small mixing arm is easy to handle and lays quietly on it's side while waiting. It is good for heavy batter and slow to produce a smoothly creamed combination of butter and sugar, for fine textured cakes. It takes forever to whip anything. Eoropeans bake differently than Americans. The machine was designed in Germany.
Even though it only has two speeds, that seems to be adequate. In ratings by Consumer Guide in Spring 1966, they liked it.
Kelly
 
Spin it Baby

The Braun made a centrifical juice extractor attachment for this machine that was as good as any $300.00 machine. I used the continuos feed shredder/grater attachment with this machine for catering and found it much faster and easier to control than the big monster attached to the PTO of the floor standing Hobart.
Being of Euro design the multiple attachments were more self contained, compact and easier to store, with less removable pieces.
The Oster has a zillion plastic parts that rendered the function useless if you couldn't find the widget dealy bob to hold the thinga ma jig on.

In the late 70's Sunbeam made a comno machine on the design of the the PowerPlus Mixmaster. It had deep conical bowls, food processor and blender.
The PowerPro was designed to compete with Kitchenaid. 5 quart capacity, dough hooks and lots of power.
The Sunbeam blender jar was round and placed on a Sunbeam label Oster blender base. The round jar was much raster and more efficient than the trade mark Square Oster.
The LeChef was an amazing processor. I used mine until the 90's. Quiet, fast and easy to navigate.
Sunbeam took the attachments and put them on a super powerful, mind numbingly loud motor and said, $299.00 please. Same concept as Oster but with a smaller foot print, better esthetics and a full size food processor.
There was a down side. If the mixer head wasn't pressed down until you were sure it clicked, it would ride up under load and shear off the drive cogs on the PTO and the mixer head. In the end, most owners had a $299.00 blender, just like the Oster advertised, because that was the only part left with function.
Kelly
 
Europeans bake differently

Well, yes and no - some of the best cooking in the world is to be found in the US. Not that anyone here in Germany will believe that.
What is different over here is we have a radically different approach to time: We clean up whilst preparing. By the time the Torte im Backrohr ist, the utensils are washing in the dishwasher. I gave away my 1956 Braun blender to friends just starting out with a new baby 10 years ago. They just got the new blades and seal for it last month. After 50 years, I guess it was entitled. Brushless motor, heavy heavy base - these units are worth every penny. Last forever, and, even if they take awile - they sure whip it 'till it's stiff.
 
Euro Difference

Hydrogentated shortening is not available in Germany. Neither are, chocolate chips, shredded sweetened coconut, peanut butter and unrelated to baking, all popcorn is purchased already popped.

Muffins and cookies with leavening are unheard of.

Cakes tend to be made from an egg foam or heavier than the american creamed and alternately added variety.
All of these differences render the step in US baking of creaming until sugar is dissolved into butter, a practice, or step, not required in the recipes many Euro bakers use.
As a result, euro mixers are designed to excell at different tasks than American.
We had a series of Master Bakers (yes they are called that and licensed through a rigorous training and accredidation process) from Germany who came to stay and study at the college where I taught.
Each of them would shriek with glee or disgust at discovery of those differences.
One big shock was the coloring added to items like Jello, pudding, cake mixes, candy and seeing frozen vegetables still bright and colorful.
I still package and ship Crisco for baking, chocolate chips, double acting baking powder, coconut, peanut butter and popcorn and send to several of the women who lived with us.
Petra almost fainted when she saw that I had a Braun, in the pantry. It was a mixer her mother had had when she little. She was a total convert to the Sunbeam for cake baking.
Those, my friend, are a few differences to which I so glibly referred.
Kelly
 
How much does it cost to ship a 55 gal drum?

Said: I still package and ship Crisco.

Response: oh Kelly I'm sure your thoughfulness is MUCH appreciated. You are surely a good-memory maker. Imagine all those men, as well, baking American-style treats. How do they use it up so fast?
 
Muffins

I prefer Pam. It is such a time savings when you don't have to stop and clean your hands!
We wouldn't want the air to leave the batter while it was sitting, now would we?
 
Crisco

To more succinctly answer the assertion. Soy fats, in Europe are not hydrogentated. They are either liquid or a solid resembling the consistency of bar soap.
For just a moment, imagine the time and effort it would take to grease the baking vessel, let alone beat it until well creamed.
Are we clear?

Kelly
 
well, you can now buy most of those, um---

I guess I should say edible goods, but won't. Peanut butter is beginning to catch on, although the peanut butter and jelly sandwich or peanut butter and banana mixture is viewed here with horror.
The truth of the matter is that nothing can replace fresh eggs, good butter, lard (even if I don't use it) and real vanilla in cooking.
Not to mention all the other little details which you can only get in the 'States at organic foods stores.
The difference in taste is just incredible - and well worth the marginal extra effort.
Crisco is only good for one thing, and that is non-safe sex.
It is not appropriate for cooking anything.
Oh - I read that palm fat is making a come back in the 'States. Anybody know why?
 
Fatty Substance

Coconut Oil is being touted again for being good for you. Proof positive that words about food are just that. Read a report today, change your life and tomorrow a report or agency says, "Never Mind!".
In the US lobbiests and money drive the propanganda about the "health" of food.
The body doesn't have the ability to discern fats. It interprets them all the same, gives them the same caloric assignment and burns them in the same fireplace. The unused fat that is stored and the smoke from the fire can be harmful if they contain toxins and unuseable properties.

Bottom line (which may well be on your bottom) as far as the body is concerned, fat is lard, lard is butter, butter is canola oil canola oil is is cold pressed elephants nuts, CPEN is lard lite etc. It could give a s&&t and will.

Eat what tastes good and what you BELIEVE makes you taller smarter, more successfull and grow a bigger lala.

Kelly

Taking this vein of thought to a new thread. (Organic, not lalas!
 
Actually there is no such thing as European cooking and baking. There are big differences between the kitchens of the various countries. The French kitchen is different from the Italian and then again the Spanish is different from those two. Between Germany and the Netherlands there are also huge differences although we are big trade partners and are neighbour countries. We always had peanut butter and also all kind of coconut products.

Starting a cake by dissolving sugar into butter is also quite common in the Netherlands. However there is an alternative way and that is to beat the eggs first, then add the sugar, after that the butter and the flour. But I think starting with the butter and sugar is the most used one.

I've experimented with recipes from quite some countries. The last few years I started using American recipes also. I noticed that there is one big difference between American and European (in general) recipes and that is the amount of sugar used in cakes. Pound cakes is a good example. Americans use about twice the amount of sugar in a pound cake than Europeans.
 
Americans use about twice the amount of sugar in a pound cak

how telling. i dont doubt it either. when i was a teenager and lived at moms house i baked up a storm. one of my biggest peeves is cakes that are too sweet. and with frosting added to boot! omg, ...must stop thinking about cake...
 
Big Mouthed Blow Hard

I speak in brushstrokes and every statement can be pulled apart for individual points of view.

My statements are based my grandparents and exponential relatives who emmigrated from Holland in the 30's and 40's and the relatives who still come to visit, from Holland.

In the late 80's and early 90's, 7 German students lived in my home while attending a performing a 1 year internship that included attending the classes I taught in baking.
They shared their experiences and each not one, but all seven said the same thing about the availablity of the before mentioned food items.

I wish for my sake the items they liked were available there.
It takes time and money to send them.

In the future I will make no reference to Europe in my posts and say things like, my experience has been or my feeling is, as those are truths.

I am sorry to be so bold.

Kelly
 
Too Sweet

In the Southern parts of the US the 1234 cake is very popular.
One cup of butter, 2 cups of sugar, 3 cups of flour and 4 eggs, along with liquid, flavoring, and leavening.
Most recipes call for more flour than sugar.
I have witnessed a trend beginning in the sixties, where I felt homemakers were relying more on mixes and baking less from scratch.
It has been my experience most cakes and mixes commercially prepared have a higher sugar content than those made at home.
It has been my experience, working in the food manufacturing industry, in the preparation of mixes, all components are dehydrated.
Sugar is the heaviest ingredient and most mixes are sold by weight.
Sugar retards bacterial growth and slows rancidification of oils.
Sugar attracts moisture so the finished product will stale out more slowly.
It has been my experience, sugar is less expensive and more readily avaialable than in some places outside the US.
It has been my experience in working with with focus groups the desired flavor profile is getting sweeter and sweeter in baked good as time goes by.
Before powdered sugar, the homemaker cooked frostings which taste less sweet.
In my home, I baked from scratch, take the time to properly cream, aerate and combine the ingredients. I bake them in very good pans in the finest oven I can afford and take them out before they are too done. I do not use powdered sugar in the formulation of frosting.
Guests always say, I don't like cake its twwo sweet. They marvel at the difference.
On a good week I bake 10 cakes, which are taken by my friend to offices and parties all over the city, because they are different After the first bite, you know it did not come from a mix or bakery.
It has been my experience, I have studied, cooked, tested and served my food my entire life and I feel like I know a little bit about the art.
Food from the heart is art and medicine for the soul. My greatest desire is to nurture.

Kelly
 
Far From Home

My grandfather came from the area of Zwoole. His name was vanBelle. My grandmother's family name was Denhardig.
The two families orgianlly came to Cananda and then later to the US.
The Dutch families that were in my town had a system of sponsoring each other. The price tag for getting here was sponosoring another family.
Our cousins were Bos, Newhouse, Schilperoot, verHulp and Weenink.
We all grew up together in the same small town over 50% Dutch heritage and went to the Christian school.
My grandfather was Netherland's reformed but later most all switched to Christianed Reformed, because Cornelius Woermenhoven, the elder woundn't let any of the dairymen have communion if they allowed Maid o' Clover to pick up milk on Sunday.
After much prayer, my grandfather answered the problem by selling his herd and becoming a farmer,
Until his death, other than family weddings he never set foot in a church.
Many of the family went to Calvin College in Grand Rapids Michigan.
In later years I lived in Kalamazoo just 30 minutes from Calvin College, so I got to be the outpost for lonely cousins and family traveling in and out.
The saying in our town was "If ya ain't Dutch ya ain"t much". We were kind of like an early gang or mafia, in a very clean and stubborn way.
My favorite joke: "Why do Dutchmen wear wooden shooes? To keep woodpeckers off their heads!"
We still gather, once a year at New Years. We rent a school and eat and play cards all day.
My mother's family was my salvation growing up. We were very poor and I would go to Grandma's to use her Sunbeam Mixer and bake in her Frigidaire stove and vacuum with her blue Electrolux model G and wash in her Maytag Commander.
My grandparents worked extremely hard to integrate and embrace the American culture.
They would have died if they saw the movement now in the US to separate, teach ESL, keep us so diverse and apart.
They risked their lives to come here and become one with a new dream.
More than Maytag has passed away.
Its funny, as I am writing this I am starting to cry. So many losses in my 55 years.
Slowly I adjust and say, "it is good, it will be okay: and like dripping hot water into the tub, when you look at it all at once it's too late, you're scalded.
A rather sobering end to a pleasant remembrance.
I guess I am glad gramma and granpa never had to see this.
Kelly
 
Evil Crisco

Europeans are fortunate if they didn't have hydrogenated fats/oils like Crisco for many years. The trans fats that result from hydrogenated are particularly unhealthy, leading to high blood levels of bad cholesterol and triglycerides. The big difference in health between Americans and Europeans (American whites are twice as likely to get diabetes and heart disease as white English, for example), might be traced to the use of these hydrogenated fats and other over-processed foods.

Eating anything that tastes good is not necessarily good for your health. Your taste buds can easily be fooled, but your body will suffer the consequences.

We also evolved physiologically as hunter-gatherers, where nutrients like sugars, fats, and protein were in rather short supply, so there was little risk of over-indulgence. Take a raccoon from the forest, put it in a large cage, feed it as much as it will eat, and it will balloon to three times its normal weight and develop obesity related health problems. Don't be like the caged raccoon!
 
Trans Fats

Trans Fats cannot be digested so they are stored. They are a large contibutor, but not the ONLY contibutor of fatty acids and arterioscherosis.

Sadly, as we read labels and eat out, it is overwhelming to see how fully hydrogenination is integrated into our daily food supply.

Kelly
 

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