Well given they wouldn't cover out solar hot water system when the pipes froze & busted, I doubt very much they've cover sticking a knife is a whizzing blender.

Thanks for the current prices Meagan, I'll try and find that Toll-free number. I guess postage for the whole set would probably run around $30 for that lot.

Cookie, something a lot worse than just a dropped unit I'm afraid. Someone was watching over us as  a small cut to the finger was the only result and not a serious injury (or worse). I will explain what happened as some more advice on what we should replace would be useful.

Someone (not me) stuck a large Wiltshire sharp knife in through the lid while it was running. As you can expect, "Knife meets Blade" is not a happy result. Two of the Thermo blades have chunks out of them, the lid has a 1-2cm cut through the side of the inside hole, and about 1/3 of the way up the bowl, on the outside, is a small outdent I assume where the point of the knife whacked into the inside after the blades hit it.

The knife handle (plastic) shatter, but the knife blade is surprisingly still intact, with just a few nicks in it, not that it's any use without a blade now anyway.

So the Thermo blade is now useless.

The lid is probably OK to use, since it was a clean cut and still seems operational. Any reason it would be no good?

The bowl seems fine except for the outdent, but do you think that may have damaged the integrity of the bowl?

As I said, we're very lucky the knife blade didn't fly out and cause a serious injury. The question just remains - replace the thermo blade only, or just be done and change the whole lot to be on the safe side?

Thanks. Russell.

We've been using a bread tin we bought from Myers about 6 months ago. It's non-stick, witha  slide-on lid. We spray it with spray-on canola each time and it slides out easy. Then just wipe it down with a paper towel and it's ready to go the next time.

It's perfect for sandwiches, as the loaf rises and fills to the lid perfectly, so we have a nice square loaf when it comes out, baked evenly on all sides.

Unfortunately though, the non-stick coating is starting to come off at the top a bit where it slides on & off. I went to Myers 2 weeks ago to get another one, so we could do 2 loaves at once, and they were having a sale, so I ended up buying 2 new ones for $22 

Russell.

Russell,  as soon as you have finished cooking something,  tip it out and fill the TMX bowl with water.    Use a baby's bottle brush ($5) at Safeway , it has a blue handle. and swish it around the bowl going up and down on the blades.  If stuff like bread dough or mashed potato is stuck under the blades,  just keep poking the bottle brush at it.  I haven't taken the blades out for about 3 months.  Good luck and hope you settle into your busy life soon.

Hmm well,

I usually chuck in some detergent and warm water and do the reverse for 20 seconds, which works quite well, but there's always stuff under the blades between the spindle & base that never comes out, and I have to end up micro-cleaning with a toothbrush (which isn't long enough in the bristles). Also bought another brush with longer bristles, but it's too soft wand doesn't move the stuck bits. Then there's the mashed potato etc that cooks to the base and needs disassembly to scrub clean as well. At least that's usually easy.

We wanted the TMX brush when we got our machine, but the consultant forgot to bring it with, and it's too much bother to get to her again just for that.

3 months hey? I wish. Have you looked at yours to see what's growing there?

Russell.

Err, I lied, I'm not dedicating time back here again yet. Since we're still restricted to the FAILSAFE cookbook, we've been spending almost every weekend just cooking for the week coming, so I have stuff to take with me to Brisbane for the week. Been a bit stressful trying to adjust the family life to match as well. So it's basically the same recipes over & over & over. the TMX has been a godsend though, makes cooking so quick. Just wish washing the blades was easier

Sorry folks, going to be AWOL a little longer.

Russell.

Hey Folks,

Been a crazy couple of weeks, being sick, then on holidays, then back to work and my project ramping up, I've had no time for playing. Haven't even been reading the forum, so I'm miles behind. Mothers day this weekend, so stuff to do there still (yikes, wheer did the week go??). So the cookbook stuff is a little slow at the moment. Will get back to it when I can.

Russell.

Russell would the carob powder be like the corn flour? where it is that light you have to get a spoonful and literally "DUMP" it in for it to weigh, if you sprinkle it in you won't get an accurate measurement.

Possibly, but I'd say it's even lighter than cornflour. You put the spoon in it and a puff of "dust' floats up.

Russell.