Cuisinart Blender CSB 78 User Manual

INSTRUCTION AND RECIPE

BOOKLET

Smart Stick PLUS^®Cordless Rechargeable Hand Blender

CSB-78

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

IMPORTANT SAFEGUARDS

CONTENTS

When using an electrical appliance, basic safety precautions

should always be followed, including the following:

Important Safeguards......................................................................................2

Features and Benefits .....................................................................................4

Before You Begin ............................................................................................5

Assembly.........................................................................................................5

Operation.........................................................................................................8

Tips and Hints .................................................................................................9

Frequent Uses...............................................................................................10

Charging & Battery Life.................................................................................10

Storage Stand / Wall Brackets......................................................................11

Cleaning and Maintenance ...........................................................................13

Disposal / Recycling of Batteries..................................................................13

Warranty ........................................................................................................14

Template for Wall Mount Storage..................................................................14

1. READ ALL INSTRUCTIONS.

2. To protect against electrical shock, do not put the charger handle or motor

body of this hand blender in water or other liquids. The drive shaft of this

appliance, where blades are interchanged, has been designed for

submersion in water or other liquids. Never submerge any other portion of

this unit. If hand blender falls into liquid, remove immediately. Carefully

remove, clean and dry unit thoroughly before continuing.

3. This appliance should not be used by children. To avoid possible accidental

injury, close supervision is necessary when any appliance is used by or

near children.

4. Do not operate in the presence of explosive and/or flammable fumes.

5. To avoid possibility of personal injury, always detach the charger handle

from the motor body before attaching or removing blades and/or

attachments.

6. Unplug charger handle from outlet when not in use, before putting on

or taking off parts and before cleaning.

7. Avoid contact with moving parts. Keep hands, hair, clothing, as well as

spatulas and other utensils away from attachments and mixing container

during operation to reduce risk of injury to persons, and/or damage to the

appliance. A spatula may be used, but must be used only when the unit is

not operating.

8. Remove detachable shaft from the blender before washing the blades or

shaft.

9. Blades and accessory attachments are SHARP. Handle carefully.

10. When mixing liquids, use a tall container or make small quantities at a time

to reduce spillage and possibility of injury.

11. Charger handle should be plugged into an electrical outlet away from sink

or hot surfaces.

25. Do not operate a damaged charger. Have damaged charger replaced

immediately.

12. Do not use an extension cord. Plug charger handle directly into an

electrical outlet.

26. Do not incinerate the hand blender, even if it is severely damaged.

The batteries can explode in a fire.

13. Do not attempt to use this charger handle with any other product. Also, do

not attempt to charge the batteries with any other charger.

27. This product contains nickel cadmium batteries which

must be recycled at the end of the life of the hand blender and disposed of

properly. (See Disposal/Recycling of Batteries, page 12.) Do not incinerate

or compost batteries, as they will explode at high temperatures.

14. Do not use appliance for other than intended use.

15. Do not charge batteries with handle charger plugged into an outdoor outlet.

28. Leaks from battery cells can occur under extreme conditions. If the liquid,

which is a 20-35% solution of potassium hydroxide, gets on the skin, (1)

wash quickly with soap and water or (2) neutralize with a mild acid such as

lemon juice or vinegar. If the liquid gets into eyes, flush them immediately

with clean water for a minimum of 10 minutes. Seek medical attention.

16. Do not operate any appliance with a damaged cord or plug, or after the

appliance has malfunctioned or has been dropped or damaged in any way,

or is not operating properly. Return the appliance to the nearest Cuisinart

Repair Center for examination, repair, or mechanical or electrical

adjustment.

29. To reduce the risk of injury, never place chopper/grinder attachment cutting

blade on base without first putting prep bowl properly in place.

17. The use of attachments or accessories not recommended by Cuisinart may

cause fire, electrical shock or risk of injury.

30. Be certain the chopper/grinder attachment cover is securely locked in

place before operating appliance. Do not attempt to remove cover until

blade has stopped rotating.

18. Make sure the appliance is off and the motor has stopped completely

before putting on or taking off attachments, and before cleaning.

19. This appliance is intended for household use only and not for commercial

or industrial use.

31. Check prep bowl for presence of foreign objects before using.

32. Do not operate your appliance in an appliance garage or under a wall

cabinet. When storing in an appliance garage always unplug the unit

from the electrical outlet. Not doing so could create a risk of fire,

especially if the appliance touches the walls of the garage or the door

touches the unit as it closes.

20. Do not use this hand blender for other than intended use of preparing

foods and beverages.

21. To avoid splattering, use care when stirring hot liquids.

22. To reduce the risk of fire or electric shock, do not operate any heating

appliance beneath the mounted charging handle unit.

23. Do not mount the storage bracket/unit over or near any portion of a heating

or cooking appliance, or a sink or wash basin.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

24. Unplug the charger handle from the outlet before attempting any routine

cleaning of the charger handle.

3. Easy-to-Recharge Batteries

FEATURES AND BENEFITS

Runs up to 20 minutes under normal

use (depending on specific uses) and

regains over half of full power within 3

hours. Full charge in 12 to 24 hours.

Normal time required for a blending

task is 10 seconds to 2 minutes.

1. Cordless Operation

No cord! Operates on battery power.

2. Three Stages Snap Together Easily

Disassemble for compact storage, either separately

or together in storage stand.

a. Charger Handle

4. Maximum Comfort Handle

Batteries are in the handle. Release button allows this combina-

tion handle and charger to detach from main motor body. Plug

extends from handle to plug charger into wall socket.

The hand blender handle and power

button are designed around the way

you actually hold a stirring utensil. The

shape of this handle gives you comfortable control and easy access to

the power button. Rubberized handle gives better grip, especially when

your hands are wet.

b. Motor Body

Contains powerful DC motor.

c. Detachable Shaft

Release button allows shaft to detach from motor body for easy

cleaning in dishwasher or under

running water from faucet.

5. One-Step ON/OFF (Power) Button

Press and hold the rubberized power button to

operate blender. Release button to stop motor.

On/Off (Power)

Button

Charging Light

6. Plug-In Charger with Charging Light

Plugs into wall outlet to recharge the batteries.

Charging light is on to let you know the outlet is

in operation and batteries are recharging. Light

remains on when charging is completed.

Detach charger handle from motor body with release button,

slide wall plug out of housing, and plug directly into wall outlet.

No cords necessary.

Whisk

Handle Release

Attachment

Button

Motor Body

Chopper/

Grinder

Attachment

7. Detachable Shaft

Easy to use, easy to clean and easy to store. Detach from motor body

Shaft Release

Button

by pressing release button.

8. Blending Attachment with Stainless Steel Blade and Blade Guard

This attachment easily snaps into the motor body housing. The stain-

less blade is partially covered by a stainless housing that keeps

splashing to a minimum.

21 oz.

Work Bowl

Detachable

Shaft

Stainless Steel

Chopping

Blade

9. Whisk Attachment

BEFORE YOU BEGIN

Whisk attachment snaps into the motor

body housing. This attachment is great

for whipping cream, egg whites and

other delectable treats.

Place the package containing the Cuisinart^®Smart Stick PLUS^®Cordless

Rechargeable Hand Blender on a sturdy surface. Unpack the hand blender from

its box by removing the upper protective insert. Carefully remove each piece

from the box.

10. Chopper/Grinder Attachment

Chop, mince and grind with the

Note: The blending blade is extremely sharp. Use caution when removing

and unpacking the storage stand. The blending blade is stored in the

storage stand.

Cuisinart^®chopper/grinder attachment.

Chopper/grinder attaches to the blend-

er motor body in place of the blender

shaft or whisk attachment.

Remove all support materials from the box and replace the upper insert. Save

packaging for possible repacking of the unit.

11. Long Running Time

Before using the Cuisinart^®Smart Stick PLUS^®Cordless Rechargeable Hand

Blender for the first time, we recommend that you wipe the unit with a clean,

damp cloth to remove any dirt or dust. Dry it thoroughly with a soft, absorbent

cloth. Handle carefully. Wash the blending blade, whipping attachment, mixing

beaker and detachable shaft by hand or in the dishwasher (upper rack only). Dry

thoroughly before use. Read all instructions completely for detailed operating

procedures.

The batteries in your Cuisinart^®Smart Stick PLUS^®Cordless Rechargeable

Hand Blender have not been charged. Before the first use of this appliance,

the batteries must be charged for 24 hours. See Charging and Battery Life

on page 10.

The Cordless Rechargeable Hand Blender runs for 10 to 20

minutes during normal use with a full charge. Maximum

usage time for most applications is only 1 to 2 minutes!

12. Convenient Storage

Storage stand is made of two pieces. One side holds the detachable shaft.

The other holds the motor body, either with or without the charger handle

attached. The 2 storage pieces snap together for compact countertop stor-

age of the motor body and shaft. Detach and mount one section to the wall

and hang the entire appliance from the wall as shown. The appliance can

also be hung from the wall with charger handle detached. Use anchor and

screws included with this appliance.

13. Easy to Clean

The Cuisinart^®Smart Stick PLUS^®Cordless

Rechargeable Hand Blender has a smooth

surface that wipes clean instantly and easily.

ASSEMBLY

Note: To avoid possibility of personal injury, always detach the charger

handle from the motor body before attaching or removing attachments.

14. Mixing/Measuring Beaker

See-through mixing beaker is marked in liters

and cups for convenient measuring. Use for

drinks, shakes, salad dressings, etc. Designed

for easy gripping and drip-free pouring.

1. Attach/detach blender shaft to motor body.

a. Align blender shaft with motor body as shown in

illustration. Push together until you feel and hear

a click.

15. Detachable Blending Blade

b. To detach: Press the release button and pull the

shaft away from the body. Do not grasp shaft

around the blade or whipping attachment.

Blade can be detached from shaft for cleaning.

Blade can also be cleaned without detaching.

16. BPA-Free (not shown)

All materials that come in contact with food are BPA-free.

2.Attach/detach charger handle to motor body.

A. Chopper/Grinder Prep Bowl

B. Cover Slots (3) for Attaching Cover

C. Metal Blade Assembly Shaft

D. Rubber Feet

Thumb

grip

a. After batteries are fully charged,

remove charger handle from wall sock-

et. Push down on thumb grip and slide

the plug to the retracted position

inside the housing.

2a.

Push

thumb

grip In

E. Blade Assembly

b. Press the release button. Align two

slots on bottom of charger with two

tabs on top of motor body. Press

together until you hear a

F. Blade Ring

G. Plastic Blade Sheath

H. Chopper/Grinder Cover

I. Lift Tabs

2b.

click and the two sections fit together

without gaps.

J. Chopper/Grinder Spline

c. To detach: Hold motor body firmly in

one hand. Detach charger handle by

pressing release button located at top

of motor body, then pull charger han-

dle away from motor body by lifting up

with other hand.

REVERSIBLE BLADE

Press

release

button to

separate

or attach

The Cuisinart^®Smart Stick PLUS^®Cordless Rechargeable Hand Blender

chopper/grinder attachment is equipped with a reversible blade. This blade

is sharp on one side and blunt on the other. The blade is attached to a

plastic ring which slides over the plastic blade sheath, so it can be easily

turned over to select the appropriate blade. To reverse the blade; see

detailed instructions below. Frequent Uses for Chopper/Grinder (page 9.)

Note: Detach the changer handle from the

motor body after each use.

Before you process any food, assemble the parts.

1. Place the prep bowl on a flat, dry, stable sur-

face.

CHOPPER/GRINDER ATTACHMENT

2. The metal blade assembly shaft (C) is

attached to the bottom of the prep

bowl. If not already in place, slide

the fully assembled blade assembly (E) over the top of the metal

blade assembly shaft.

2a. Putting together the blade assembly: Connect the blade ring (F) to the

plastic blade sheath (G). Line up the blade ring opening with the plastic

sheath.

b. Let the blade ring slide to the bottom of the plastic sheath.

HOLD THE BLADE RING BY THE CENTRAL HUB HOLDING RIBS (grips) (K)

ONLY. DO NOT TOUCH THE RAZOR-SHARP BLADES.

3. Connect the hand blender motor body to the top of the

chopper/grinder attachment cover. Align the spline, in

the chopper/grinder cover’s drive shaft with the ribbed

opening on the underside of the motor body. When

aligned properly, slide the two pieces together until they

mate. You will feel and hear a slight click. It may be

helpful to press the rubber release button when sliding

these pieces together.

Note these important features of the blade ring. The blade ring can be

placed over the plastic blade sheath in two different ways:

If you hold it as in figure A, you will see the word “Sharp” on the blade.

Assemble the blade this side up to use the sharp edge. (See the section on

processing food, page 9, for information about when to use the sharp

edge.)

If you hold it as in figure B, you will see no writing on the blade. Assemble

the blade this side up to use the blunt edge.

4. With the hand blender in place, locate the chopper/

grinder cover and place it on top of the prep bowl.

See the section on processing food, page 9, for information about when to use

the blunt edge.

There are notches (K) on opposite sides of the interior of the hub. These fit over

ridges on the sides of the plastic blade sheath.

a. Be sure that the 3 ridges (cover slots) at the top of the

prep bowl line up with the 3 notches in the underside

of the chopper/grinder cover, and that the cover

is seated all around the top of the prep bowl.

Motor

body

bottom –

top view

BLUNT SIDE UP

b. To rotate cover clockwise to secure it to the

prep bowl.

Chopper/

grinder

cover –

top view

5. Place one hand on the cover of the chopper/grinder

attachment, while gripping the hand blender

motor body handle with the other. Press the High

or Low button with your fingers to start the motor

and run the chopper/grinder.

SHARP SIDE

K-NOTCH

To turn the unit off, remove your fingers from the

selected button.

4a.

6. WHEN THE BLADE STOPS MOVING, remove the

motor body from the chopper/grinder cover, and

remove the cover from the prep bowl.

Whisk attachment

1. Align the end of the whisk (A) with the small opening

of the whisk gearbox (B).

2. Push end into opening until it locks into position (C).

Chopper/

grinder

cover

3. Align the motor body with the assembled whisk

attachment and slide the pieces together until you

hear and feel the pieces click together. It may be

helpful to press the release button

assembly

Pick up the blade ring by its hub holding ribs (grips) and turn it very slightly

clockwise. This locks it in place on the plastic blade sheath and prevents it

from sliding up during processing.

when assembling.

WHISKING

1. Insert the whisk attachment into the motor body.

(See, page 7.)

OPERATION

TURNING CORDLESS RECHARGEABLE

HAND BLENDER ON/OFF

2. Insert the whisk into mixture to be blended.

Keep hands, hair, clothing and other utensils away from blending blade.

3. Press and hold the On/Off button. The hand blender will continue to run as

long as the switch is pressed in. To turn hand blender off, release the On/

Off button and the motor will stop.

Press and hold rubberized On/Off button on

4a.

top of handle to turn motor On. The On/Off

button is marked PRESS. The hand blender

will continue to run as long as the switch is

pressed in. To turn hand blender off, release

On/Off button and the motor will stop.

CHOPPING AND GRINDING

Processing Food

1. Put the prep bowl firmly on a flat sturdy surface like a countertop. Be sure

the blade is assembled to use the blade edge that is appropriate for the

food to be processed.

BLENDING AND MIXING

The specially designed blade is for mixing

and stirring all kinds of foods, including

salad dressings, powdered drink products,

and sauces. It is ideal for combining dry

ingredients, and can be used to emulsify

mayonnaise, too.

2. Put food into the prep bowl. Be sure the food is cut into small pieces, and

the bowl is not overloaded.

3. Put the chopper/grinder cover on top of the prep bowl. Be sure the cover is

properly seated.

4. Put the On/Off button on the hand blender.

5. Do not operate the chopper/grinder attachment for longer than 15 seconds

at a time.

This blade mixes and stirs while adding only a minimum of air

to your mixture. A gentle up-and-down motion is all you need

to make the most flavorful, full-bodied liquid recipes. Be careful

never to remove the hand blender from the liquid while in

operation.

Note: Due to the powerful motor provided with this unit, Cuisinart

recommends using one hand to support the chopper/grinder during

operation.

6. When you have finished processing the food, stop the machine by taking

your fingers off the On/Off button.

1. Insert the blending attachment into the motor body.

(See Assembly for Blending Attachment, page 5.)

7. WHEN THE BLADE STOPS MOVING, remove the hand blender motor body

from the chopper/grinder cover, and remove the cover from the

chopper/grinder.

2. Plug electrical cord into an electrical wall socket.

3. Insert blending shaft into mixture to be blended.

8. Carefully remove the blade assembly, holding it by the gripping ridges on

the plastic sheath. NEVER TOUCH THE BLADE ITSELF.

4. Press and hold the ON/OFF button. The hand blender

will continue to run as long as the switch is pressed in.

To turn hand blender OFF, release the ON/OFF button and the

motor will stop.

9. Remove food with a spatula.

Note: Do not operate the chopper/grinder attachment without food

contents in the prep bowl.

5. Do not hold the button ON for longer than 50 seconds at

a time.

6. Unplug immediately after use.

17. To purée a soup, use the hand blender to blend the soup solids to the

desired consistency using a gentle up-and-down motion right in the sauce-

pan or pot. You can quickly change your soup into a thick and creamy

blend.

TIPS AND HINTS

1. Liquid should not come closer than 1 inch of where the shaft attaches to

the motor housing.

2. Some spices may scratch the chopper/grinder attachment.

18. When making compound butters, remove the butter from the refrigerator

and let it come to room temperature before blending the ingredients.

3. When using with a nonstick cooking surface, be careful not to scratch the

coating with the hand blender.

19. The hand blender is perfect for frothing milk for cappuccino or lattes.

20. Use the hand blender to make smooth gravies and pan sauces.

4. Do not immerse motor body housing, chopper/grinder cover, or whisk gear-

box in water or any other liquid.

5. Cut most solid foods into ½-inch cubes for easy blending. Suggestion: Use

chopper/grinder for chopping and grinding solid foods.

6. Do not overload work bowl. For best results most foods should not reach

more than /3 of the way up the work bowl.

7. Liquids in work bowl should not exceed 1 ½ cups. Use quantities given in

the recipe section as a guide.

8. Pour liquid ingredients into the mixing beaker first, unless recipe instructs

otherwise.

9. Never operate the hand blender longer than 1 minute at a time. For best

results, allow for 20-30 seconds rest time in between cycles.

10. To avoid splashing, don’t turn the hand blender on until the blade is

beneath the surface of the mixture and do not pull the hand blender out of

the mixture while blender is running.

11. Do not let hand blender stand in a hot pot on stove while not in use.

12. Do not put fruit pits, bones, or other hard material into the blending mix-

ture, as these are liable to damage the blades.

13. Do not fill mixing containers too full. The level of mixture will rise when

blending, and can overflow.

14. Adding liquids that are warm, not cold, facilitates blending solids with liq-

uids.

15. Using a gentle up-and-down motion is the best way to blend and incorpo-

rate ingredients uniformly.

16. To whip air into a mixture, always hold the blade just under

the surface.

FREQUENT USES FOR CHOPPER/GRINDER

CHARGING & BATTERY LIFE

Ingredient

Comments

Your Cuisinart^®Smart Stick PLUS^®Cordless Rechargeable Hand Blender is

equipped with nickel cadmium batteries.

Baby foods (always consult a pediatri-

cian or family physician for appropriate

food recommendations)

Place small amounts of cooked foods into chopper/grinder bowl. Add small amount of

appropriate liquid. Pulse to chop, then hold to blend.

We have selected these batteries to give you maximum life

and long running times, as well as rapid recharging times.

Bread Crumbs - fresh or dry (day old)

Pulse to chop, then process until desired consistency is reached.

If you run your batteries down completely, it will take between 12 and 24 hours

to completely recharge them. They will be over 50% charged after only 3 hours.

Normally, you will not run them down completely. The normal running time with

a full charge varies depending on what you are blending, but you can expect up

to 20 minutes. The maximum time for most mixing tasks is up to 2 minutes.

Hard Cheese (Asiago, Locatelli,

Parmesan, Romano, etc.) (Not recom-

mended for softer cheeses unless

making a dip or dressing)

Cut into 1/4-inch pieces. Pulse to chop, then process until desired consistency is reached.

Cut into 1/2 inch pieces; may chill in freezer for 3 minutes before chopping. Pulse to

chop, then process, no more than 1 ounce at a time, until desired texture is reached.

Chocolate

Place ingredients in chopper/grinder bowl; do not cover or spill on stem. Use pulse action

to chop, then continuous-hold action to blend to desired consistency.

Creamy Dressing and Dips

Thumb Grip

Garlic

Peel up to 6 cloves. Pulse to chop.

Gingerroot (fresh)

Peel, cut into-1/2 inch pieces. Pulse to chop 1/2 ounce at a time.

Hard Spices

Pulse to chop until desired consistency. Pulse with sharp blade to get fine results.

1/2 cup; must be clean/dry. Pulse to chop

(coriander, dill, poppy, star, anise, etc.)

Herbs (fresh)

Shelled; toast first for best flavor. Pulse to chop, process up to a 1/3 cup at a time, until

desired consistency is reached. May be processed to nut-butter stage.

Nuts

Push thumb

grip out

Peel, cut into 1/2-inch pieces. Pulse to chop, up to 1/2 cup at a time, until desired chop

is reached.

Onion

Cut into inch pieces; pulse to chop, up to 1/2 cups at a time. Add cooking liquid, stock or

milk to process to a puree. It is not recommended for making mashed potatoes

Vegetables (cooked)

Peel as needed; cut into 1/2-inch pieces. Peel celery with peeler to remove tough strings.

Chop/process up to 1/2 cup at a time.

Vegetables (uncooked)

Meat (Beef, Pork)

2.5 oz. or 75g, cut into 1/2 inch pieces. Pulse until desired consistency.

For light mixing and incorporating.

Simple Blending

Cream (for whipping)

1/4 cup. Whisk until desired consistency.

Egg whites (for whipping)

2 to 3 egg whites. Process until desired consistency.

CHARGING PROCEDURES

STORAGE STAND / WALL BRACKETS

When brand new, the Cuisinart^®Smart Stick PLUS^®Cordless Rechargeable

Hand Blender is not fully charged. Plug the charger handle into the electrical

socket and leave it plugged in for 24 hours to ensure maximum operating

capability. For best performance, fully discharge and recharge the battery 3

times before first use.

The Cuisinart^®Smart Stick PLUS^®Cordless Rechargeable Hand

Blender includes a two-part storage stand that can be assembled

into a single piece for countertop use. You can also separate the

stand into two pieces, and mount one of the pieces to your wall to

use as a wall storage bracket.

TO CHARGE

Storage stand kit consists of six (6) pieces: two anchor bolts, two

plastic wall anchors, and two storage pieces that can fit together

for countertop, or be separated for wall mount.

Detach charger handle from motor body. Turn charger handle upside down.

Using the thumb grip on the underside of the charger handle, push down

slightly and slide the plug as far as it will go until it is fully exposed and

extending from the handle housing (see illustration). Plug the prongs into a wall

outlet. The batteries will begin charging. The charging light will be illuminated.

CONTINUOUS CHARGING

The unit is designed so that the batteries may remain on continuous charge. It

is recommended that the Cuisinart^®Smart Stick PLUS^®Cordless Rechargeable

Hand Blender charger be kept plugged into a wall socket to charge, so that it

will always be ready to use. Leaving the unit on continuous charge is very

inexpensive in terms of the amount of electricity being used.

COUNTERTOP OPTION

The two storage pieces fit together. (See diagram above)

HOLDING THE CHARGE

Align the two pieces back to back on a flat surface, with the ring-shaped

reservoirs facing right and left. The raised walls should be in the middle. Lift up

the right piece; align the two tabs in the back with the two slots of the left

piece. Gently slide the tabs into the slots until both pieces are resting flat on the

countertop.

The batteries will keep most of their charge even when not plugged in. The

batteries will lose approximately 20% of their total charge per month if they are

not plugged in and charging.

SHORT RUN TIMES

If after repeated use the run time seems to get shorter and the hand blender

has less power, it may not be the result of a faulty unit. This condition can be

remedied by allowing the Cuisinart^®Smart Stick PLUS^®Cordless Rechargeable

Hand Blender to run until it stops. Then recharge the unit for 24 hours for a new

charge. This procedure improves the batteries’ capacity. You may need to

repeat this a few times for the best results.

To store the hand blender, detach the shaft and place the bottom part (blade

guard) into one of the reservoirs. Place the motor body (right side up) into the

other reservoir. You should be able to read the Cuisinart logo when the motor

body is in the stand.

The charger handle can be attached to the motor body when you store the unit.

This is especially helpful when you want the hand blender close at hand during

a period of heavy use. Plug the charger handle into the electrical socket to keep

the battery charged during other times. The counter storage unit can also be

placed in a cupboard or on a shelf.

CHARGING LIGHT

The charging light on the tip of the handle glows when the unit is charging. This

light will be illuminated even when the batteries are fully charged. If the unit

does not function, make sure that the charger handle is securely plugged into

the outlet, and check to see if the outlet is controlled by a wall switch. Also,

check for a blown house fuse. Note that if this light is on, the charger is

operating.

Place the assembled hand blender into the wall bracket. The unit will hang

from the bracket, held in place by the motor body width.

The charger handle can be attached to the motor body when you store the

unit. This is especially helpful when you want the hand blender close at

hand during a period of heavy use. At other times, keep the charger handle

plugged into the electrical socket to assure the battery is always 100%

charged.

WALL-MOUNT OPTION

Separate the two plastic storage stand pieces. You will need only one for

wall mount. (See diagram above)

When selecting a mounting location, be sure to leave enough room above

the storage stand for your hand to remove the Cuisinart^®Smart Stick

PLUS^®Cordless Rechargeable Hand Blender. Also be sure to leave enough

room below the stand to allow the appliance to hang freely.

You will need to drill two holes 2²/₃" apart from each other, measured from

the center of each hole. To assist in proper location of holes for the

mounting screws, remove the wall mount template from this instruction

book (page 13). Place the template over the back of the wall unit, aligning

the outline of the template with the wall bracket. When you have done this,

place the template and wall bracket against the wall in the desired location.

Remove the wall bracket, leaving the template in place. Mark the wall with a

pencil in the locations indicated for screw holes by the template. Remove

the template.

With a drill, make a ³/₁₆" starter hole for each screw. Place the plastic anchor

in each hole. Push completely into the hole with fingers, or tap in gently

with a hammer. Screw a mounting screw into each hole, leaving ¹/₈" to ¼" of

the head and screw exposed.

Position the two mounting holes of the wall bracket over the screw heads,

and slide wall bracket down the wall until the bracket is resting against the

screw head, and will not slide any further. If the wall bracket feels too loose

against the wall, remove bracket, put screws further into wall, and replace

bracket.

CLEANING AND MAINTENANCE

WHISK ATTACHMENT

Always clean the hand blender thoroughly after using.

To clean your whisk attachment, simply release the attachment

from the motor body housing. Once the whisk is removed, detach the metal

whisk from the gearbox by pulling pieces apart. To clean the gearbox, simply

wipe with a damp cloth. To clean the metal whisk, wash with warm, soapy

water or place in the dishwasher. Do not submerge the gearbox in water or

any other liquid. Any other servicing should be performed by an authorized

service representative.

Any other servicing should be performed by an authorized service

representative.

HAND BLENDER

Detach the charger handle from the motor body before cleaning. Remove the

shaft with the blade from the motor body. The shaft with the blade can be

cleaned by hand in hot water with a mild detergent. It is not necessary to

remove the blade from the shaft. Do not use abrasive cleansers that could

scratch the surface.

DISPOSAL/RECYCLING

OF BATTERIES

Clean the motor body and the charger handle with a sponge or damp cloth

only. Do not use abrasive cleansers that could scratch the surface.

This product uses four nickel-cadmium rechargeable and recyclable batteries.

At the end of the batteries’ useful life, they should be recycled. These batteries

must not be incinerated or composted.

The mixing/measuring beaker can be cleaned in the dishwasher (upper rack) or

by hand in hot water with a mild detergent.

Nickel-cadmium batteries should not be put in municipal waste systems.

Contact your local waste collection agency for proper recycling and disposal

information for your area.

Never immerse the motor body or charger handle in water.

CHOPPER/GRINDER ATTACHMENT

To simplify cleaning, rinse the prep bowl, cover and blade immediately after

use, so that food won’t dry onto them. Wash blade ring, plastic sheath, and

prep bowl in warm soapy water. Rinse and dry. Wipe the underside of the

chopper/grinder cover with a sponge or damp cloth to remove any food. Do

not submerge the cover in water or place in the dishwasher. Wash the

blade carefully. Avoid leaving it in soapy water where it may disappear from

sight.

Please do not attempt to dismantle the charger handle to replace these

batteries on your own. Damage could result to the unit.

When it is time to replace and/or recycle the batteries, or to receive additional

instructions for disposing of old batteries, call toll-free 1-800-726-0190 to order

a new charger handle which will include the four new batteries. Or send the

charger handle to Cuisinart, 150 Milford Road, E. Windsor, NJ 08520.

If you have a dishwasher, you can wash the prep bowl and blade assembly on

the upper shelf. Insert the prep bowl upside down. Put the blade in the cutlery

basket. Unload the dishwasher carefully to avoid contact with the sharp blade.

Wipe the top cover with a damp sponge or cloth. Dry it immediately.

The chopper/grinder attachment is intended for HOUSEHOLD USE ONLY. Any

service, other than cleaning and normal user maintenance, should be performed

by an authorized Cuisinart Service Representative.

Cuisinart and not the consumer will be responsible for the reasonable cost of such service,

repair, replacement, or refund for nonconforming products under warranty.

LIMITED 3-YEAR WARRANTY

This warranty is available to consumers only. You are a consumer if you

own a Cuisinart^®Smart Stick PLUS^®Cordless Rechargeable Hand Blender that was

purchased at retail for personal, family or household use. Except as otherwise required under

applicable law, this warranty is not available to retailers or other commercial purchasers or

owners.

California residents may also, according to their preference, return nonconforming products

directly to Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service

Center toll-free at 1-800-726-0190.

Cuisinart will be responsible for the cost of the repair, replacement, and shipping and

handling for such products under warranty.

We warrant that your Cuisinart^®Smart Stick PLUS^®Cordless Rechargeable Hand Blender will

be free of defects in materials and workmanship under normal home use for 3 years from the

date of original purchase.

BEFORE RETURNING YOUR CUISINART PRODUCT

If you are experiencing problems with your Cuisinart product, we suggest that you call our

Consumer Service Center at 1-800-726-0190 before returning the product to be serviced. If

servicing is needed, a Representative can conﬁrm whether the product is under warranty and

direct you to the nearest service location.

We recommend that you visit our website, www.cuisinart.com for a fast, efficient way to

complete your product registration. However, product registration does not eliminate the need

for the consumer to maintain the original proof of purchase in order to obtain the warranty

benefits. In the event that you do not have proof of purchase date, the purchase date for

purposes of this warranty will be the date of manufacture.

If your Cuisinart Smart Stick PLUS^®Cordless Rechargeable Hand Blender should prove to be

defective within the warranty period, we will repair it, or if we think necessary, replace it. To

obtain warranty service, simply call our toll-free number 1-800-726-0190 for additional

information from our Customer Service Representatives, or send the defective product to

Customer Service at Cuisinart, 7475 North Glen Harbor Blvd., Glendale, AZ 85307.

Your Cuisinart^®Smart Stick PLUS^®Cordless Rechargeable Hand Blender has been

manufactured to the strictest speciﬁcations and has been designed for use only in 120 volt

outlets and only with authorized accessories and replacement parts. This warranty expressly

excludes any defects or damages caused by attempted use of this unit with a converter, as

well as use with accessories, replacement parts or repair service other than those authorized

by Cuisinart. This warranty does not cover any damage caused by accident, misuse, shipment

or other than ordinary household use. This warranty excludes all incidental or consequential

damages. Some states do not allow the exclusion or limitation of these damages, so these

exclusions may not apply to you. You may also have other rights, which vary from state to state.

To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping and

handling of the product.

Please pay by check or money order (California residents need only supply proof of purchase

and should call 1-800-726-0190 for shipping instructions).

Important: If the nonconforming product is to be serviced by someone other than Cuisinart’s

Authorized Service Center, please remind the servicer to call our Consumer Service Center at

1-800-726-0190 to ensure that the problem is properly diagnosed, the product is serviced with

the correct parts, and the product is still under warranty.

NOTE: For added protection and secure handling of any Cuisinart^®product that is being

returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be

held responsible for in-transit damage or for packages that are not delivered to us. Lost and/

or damaged products are not covered under warranty. Please be sure to include your return

address, daytime phone number, description of the product defect, product model number

(located on bottom of product), original date of purchase, and any other information pertinent

to the product’s return.

TEMPLATE FOR WALL MOUNTING

CALIFORNIA RESIDENTS ONLY:

California law provides that for In-Warranty Service, California residents have the option of

returning a nonconforming product (A) to the store where it was purchased or (B) to another

retail store that sells Cuisinart products of the same type.

The retail store shall then, at its discretion, either repair the product, refer the consumer to an

independent repair facility, replace the product, or refund the purchase price less the amount

directly attributable to the consumer’s prior usage of the product. If the above two options do

not result in the appropriate relief to the consumer, the consumer may then take the product

to an independent repair facility if service or repair can be economically accomplished.

Breakfast Shake for the Road

RECIPES

Makes 2 cups

Smoothies, Shakes, and Drinks

cup orange peach mango juice

ounces lowfat vanilla yogurt

banana, broken into 3 pieces

cup frozen blueberries

Breakfast Shake for the Road........................................................................ 15

Power Blast Protein Shake ............................................................................ 15

Super “C” Smoothie....................................................................................... 16

Go Green Smoothie ....................................................................................... 16

Triple Chocolate Shake .................................................................................. 16

Sunshine Colada............................................................................................ 16

Soups, Sauces, Dips and Spreads

3 to 4 frozen strawberries

tablespoon ground flax seed

Put all ingredients in order listed into the Cuisinart blending cup. Using the Cuisinart^®

Smart Stick PLUS^®Cordless Hand Blender, blend by using a gentle up-and-down motion

until ingredients are homogenous, about 30 seconds. Be sure to keep the metal blade

completely submerged while blending.

Green Pea Soup............................................................................................. 17

Roasted Parsnip and Apple Soup.................................................................. 17

Lightened Broccoli and Potato Soup............................................................. 18

Carrot Ginger Soup........................................................................................ 18

Mayonnaise .................................................................................................... 18

Ketchup.......................................................................................................... 19

Marinara Sauce .............................................................................................. 19

Ancho Chile Sauce......................................................................................... 19

Basic Vinaigrette ............................................................................................ 20

Fresh Herb and Yogurt Dressing.................................................................... 20

Hummus......................................................................................................... 20

Black Bean Spread ........................................................................................ 21

Fresh Tomato and Corn Salsa........................................................................ 21

Citrus and Avocado Salsa.............................................................................. 21

Roasted Garlic and Onion Spread................................................................. 22

Tapenade........................................................................................................ 22

Roasted Pepper Tapenade............................................................................. 22

Desserts

Nutritional information per serving (1 cup):

Calories 320 (7% from fat) • carb. 69g • pro. 6g • fat 3g • sat. fat 1g • chol. 0mg

sod. 65mg • calc. 185mg • fiber 4g

Power Blast Protein Shake

Makes 2 cups

cup lowfat or skim milk (may use soy or rice milk)

banana, broken into 2-inch pieces

cup mango, cut into 1-inch pieces

cup frozen blueberries

tablespoons protein powder

1 to 2 tablespoons honey (optional)

Put all ingredients in order listed into the Cuisinart blending cup. Using the Cuisinart^®

Smart Stick PLUS^®Cordless Hand Blender, blend using a gentle up-and-down motion

until ingredients are homogenous, about 30 seconds. Be sure to keep the metal blade

completely submerged while blending.

Nutritional information per serving (1 cup):

Calories 190 (9% from fat) • carb. 33g • pro. 13g • fat 2g • sat. fat 1g

chol. 0mg • sod. 170mg • calc. 232mg • fiber 3g

Chocolate Chip French Macaroons ............................................................... 23

Mexican Chocolate Pudding.......................................................................... 23

Strawberry Shortcake .................................................................................... 24

Super “C” Smoothie

Triple Chocolate Shake

The ultimate chocolate lover’s milkshake.

This delicious smoothie is packed with vitamin C.

Makes 2 cups

cup chocolate milk

cup premium chocolate ice cream

tablespoons chocolate syrup

cup orange juice

cup navel orange sections, all pith and membrane removed

cup grapefruit sections, all pith and membrane removed

cup fresh mango, cut into ½-inch cubes

Put all ingredients in order listed into the Cuisinart blending cup. Using the Cuisinart^®

Smart Stick PLUS^®Cordless Hand Blender, blend using a gentle up-and-down motion

until ingredients are homogenous, about 40 seconds. Be sure to keep the metal blade

completely submerged while blending.

cup frozen strawberries

Put all ingredients in order listed into the Cuisinart blending cup. Using the Cuisinart^®

Smart Stick PLUS^®Cordless Hand Blender, blend using a gentle up-and-down motion

until ingredients are homogenous, about 30 seconds. Be sure to keep the metal blade

completely submerged while blending.

Nutritional information per serving (1 cup):

Calories 400 (43% from fat) • carb. 47g • pro. 9g • fat 19g • sat. fat 12g

chol. 120mg • sod. 140mg • calc. 294mg • fiber 2g

Nutritional information per serving (1 cup):

Calories 116 (4% from fat) • carb. 29g. • pro. 2g • fat 1g • sat. fat 0g

chol. 0mg • sod. 11mg • calc. 56mg • fiber 3g

Sunshine Colada

Heat up your next party with a pitcher of these tasty coladas.

Go Green Smoothie

Makes eight 8-ounce servings

Makes 2 cups

2½

cups orange peach mango juice

ounces light rum

ounces cream of coconut

bananas, each broken into about 4 pieces

cups fresh pineapple, cut into ½-inch cubes

cups frozen peaches

cup orange or apple juice

kiwis, cut into ½-inch cubes (about ¾ cup cubed)

cup honeydew, cut into 1-inch cubes

cup fresh pineapple, cut into-1 inch cubes

Put all ingredients in order listed into the Cuisinart blending cup. Using the Cuisinart^®

Smart Stick PLUS^®Cordless Hand Blender, blend using a gentle up-and-down motion

until ingredients are homogenous, about 30 seconds. Be sure to keep the metal blade

completely submerged while blending.

Put all ingredients in order listed into a large pitcher. Using the Cuisinart^®Smart Stick

PLUS^®Cordless Hand Blender, blend using a gentle up-and-down motion until ingredients

are homogenous, about 50 seconds. Be sure to keep the metal blade completely

submerged while blending.

Nutritional information per serving (1 cup):

Calories 120 (4% from fat) • carb. 30g • pro. 2g • fat 1g • sat. fat 0g

chol. 0mg • sod. 25mg • calc. 46mg • fiber 4g

Serve on its own or over ice.

Nutritional information per serving (1 cup):

Calories 240 (24% from fat) • carb. 29g • pro. 2g • fat 7g • sat. fat 6g

chol. 0mg • sod. 20mg • calc. 14mg • fiber 3g

Green Pea Soup

Roasted Parsnip and Apple Soup

This soup is bright, light and fresh.

It is wonderful served hot or cold.

Makes about 10 cups

3½

2½

tablespoons extra virgin olive oil, divided

pounds parsnips, cut into 1-inch rounds

teaspoon sea or kosher salt

small shallots, minced (about 1 cup)

medium apples, peeled and cut into 1-inch pieces

cup white wine

Makes about 8 cups

tablespoons extra virgin olive oil

garlic cloves, crushed

medium leek, trimmed, halved and chopped

teaspoon sea or kosher salt, divided

teaspoon freshly ground black pepper, divided

cup white wine

cups vegetable stock, hot

cup reduced-fat milk

⁄3

3 to 4 cups vegetable stock, hot

Preheat oven to 400°F.

pounds (about 5 cups) frozen peas, divided

cup chopped fresh parsley

cup half-and-half

In a mixing bowl, toss together 1½ tablespoons olive oil, parsnips, and salt. Place on a foil-

lined baking tray; roast for 30 to 35 minutes, or until parsnips are tender and golden, being

sure not to brown them too much.

⁄

tablespoons fresh lemon juice

While the parsnips are roasting, heat the remaining olive oil in a large saucepan over

medium-low heat. Add the shallots and cook for about 3 minutes, or until softened and

translucent. Add the apples; cover and cook until apples are softened, about 8 minutes.

Stir in roasted parsnips and add wine. Raise heat to medium and reduce wine until it is

almost completely evaporated. Add the stock and bring to a boil. Reduce heat and let

simmer for about 5 to 8 minutes, or until all vegetables are tender.

Heat olive oil in a large saucepan over low heat. Add the garlic and leek and a pinch each

of the salt and pepper; sauté for about 10 minutes, or until vegetables are softened and

fragrant. Add the wine and raise the heat to medium. Reduce the wine until it is almost

completely evaporated. Add the vegetable stock, half the peas, and the reserved salt and

pepper. Bring mixture to a boil. Reduce heat and simmer, covered, until peas are tender,

about 5 minutes. Add remaining peas and simmer for an additional 2 to 3 minutes. Stir in

parsley, half-and-half and lemon juice.

Stir in the milk. Using the Cuisinart^®Smart Stick PLUS^®Cordless Hand Blender, blend.

Using an up-and-down motion, until ingredients are smooth and completely combined. Be

sure to keep the metal blade completely submerged while blending.

Using the Cuisinart^®Smart Stick PLUS^®Cordless Hand Blender, blend using an up-and-

down motion, until ingredients are smooth and completely combined. Be sure to keep the

metal blade completely submerged while blending.

Taste and adjust seasoning accordingly.

Note: This soup is very thick, so add more stock if a thinner consistency is desired.

Nutritional information per serving (1 cup):

Calories 120 (40% from fat) • carb. 16g • pro. 2g • fat 6g • sat. fat 1g

• chol. 5mg • sod. 360mg • calc. 59mg • fiber 2g

Nutritional information per serving (1 cup):

Calories 180 (43% from fat) • carb. 18g • pro. 7g • fat 9g • sat. fat 3g

chol. 10mg • sod. 660mg • calc. 75mg • fiber 4g

Lightened Broccoli and Potato Soup

cups vegetable stock

cup half-and-half

⁄3

This soup is a delicious and healthy substitute for other cream soups.

Heat the olive oil in a large saucepan over low heat. Add the shallots, 2 tablespoons of

the ginger, and a pinch each of the salt and pepper. Sauté until vegetables are softened,

about 5 minutes. Add the carrots, and raise the heat to a medium/medium-high. Sauté for

2 to 3 minutes, or until carrots are tender. Add the vinegar and cook until almost entirely

evaporated. Add the stock, the reserved ginger, salt and pepper. Bring mixture to a boil.

Reduce heat and let simmer for about 8 to 10 minutes.

Makes about 10 cups

2½

1¾

tablespoons extra virgin olive oil

garlic cloves, chopped

medium onion, chopped

teaspoons sea or kosher salt, divided

teaspoon freshly ground black pepper, divided

pounds broccoli, stems cut into ½-inch pieces, florets separated

pound potatoes, peeled and cut into ½-inch pieces

tablespoons sherry

Stir in the half-and-half. Using the Cuisinart^®Smart Stick PLUS^®Cordless Hand Blender,

blend, using an up-and-down motion until ingredients are smooth and completely

combined. Be sure to keep the metal blade completely submerged while blending.

cups vegetable stock, hot

teaspoon lemon zest

tablespoons grated Parmesan

Taste and adjust seasoning accordingly.

Note: This soup is very thick, so add more stock if a thinner consistency is desired.

Nutritional information per serving (1 cup):

Calories 150 (39% from fat) • carb. 20g • pro. 3g • fat 7g • sat. fat 2g

• chol. 5mg • sod. 490mg • calc. 72mg • fiber 3g

Heat the olive oil in a large saucepan over low heat. Add the garlic and onion, with a pinch

each of salt and pepper. Sauté until softened, about 8 to 10 minutes. Raise the heat to

medium and add the broccoli stems, potatoes and a pinch each of the salt and pepper;

sauté 2 to 3 minutes, and then add the sherry. Let the sherry cook down until almost

evaporated. Add the stock and bring to a boil. Reduce heat to medium-low, and stir in the

florets, lemon zest, Parmesan and remaining salt and pepper. Simmer until vegetables are

tender.

Using the Cuisinart^®Smart Stick PLUS^®Cordless Hand Blender, blend using an up-and-

down motion, until ingredients are smooth and completely combined. Be sure to keep the

metal blade completely submerged while blending. Taste and adjust seasoning accordingly.

Mayonnaise

Makes about 1 cup

cup pasteurized liquid egg product (such as EggBeaters^®)

tablespoon fresh lemon juice

tablespoon white vinegar

tablespoon Dijon mustard

teaspoon granulated sugar

pinch sea or kosher salt

Note: This soup is very thick, so add more stock if a thinner consistency is desired.

Nutritional information per serving (1 cup):

Calories 140 (39% from fat) • carb. 17g • pro. 5g • fat 7g • sat. fat 2g

chol. 5mg • sod. 680mg • calc. 71mg • fiber 4g

pinch ground white pepper

cup vegetable oil

⁄3

Put all ingredients, except for the oil, into the Cuisinart blending cup in order listed. Using

the Cuisinart^®Smart Stick PLUS^®Cordless Hand Blender, process until mixture begins to

thicken. Be sure to keep the metal blade completely submerged while blending. Gradually

add the oil, two tablespoons at a time. Continue processing with a gentle up-and-down

motion until thick, about 30 seconds longer.

Carrot Ginger Soup

Makes about 8 cups

tablespoons extra virgin olive oil

shallots, chopped

tablespoons finely chopped fresh ginger, divided

teaspoon sea or kosher salt, divided

teaspoon freshly ground black pepper, divided

pounds carrots, cut into 1-inch pieces

tablespoons rice vinegar

Nutritional information per serving (1 tablespoon):

Calories 30 (96% from fat) • carb. 4g • pro. 1g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 100mg • calc. 1mg • fiber 1g

EggBeaters^®is a registered trademark of Nabisco.

Ketchup

Heat oil in a large saucepan over low heat. Add garlic and sauté until softened and fragrant

but not browned, about 5 minutes. Add the tomatoes with their juices; crush slightly with

the back of a wooden spoon. Bring to a strong simmer. Add basil, spices and salt; let

simmer 20 to 30 minutes until thickened. Stir in sugar; taste and adjust seasoning. Let

simmer an additional 10 minutes.

Makes about 2 cups

tablespoon extra virgin olive oil

garlic clove, chopped

medium onion, chopped

Using a Cuisinart^®Smart Stick PLUS^®Cordless Hand Blender, blend the sauce until

homogenous and smooth. Be sure to keep the metal blade completely submerged while

blending.

can (14.5 ounces) diced tomatoes, juices drained

can (6 ounces) tomato paste

cup packed dark brown sugar

cup cider vinegar

teaspoon sea or kosher salt

teaspoon dry mustard

teaspoon ground cinnamon

pinch freshly ground black pepper

teaspoon ground allspice

⁄3

Adjust seasoning to taste.

Nutritional information per serving (¼ cup):

Calories 42 (37% from fat) • carb. 6g • pro. 1g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 149mg • calc. 14mg • fiber 1g

Ancho Chile Sauce

Heat the oil in a medium skillet set over medium-low heat. Add the garlic and onion. Sauté

until softened, about 5 minutes.

A perfect all-purpose sauce for Mexican dishes.

Put sautéed vegetables into the Cuisinart blending cup. Add the remaining ingredients.

Using the Cuisinart^®Smart Stick PLUS^®Cordless Hand Blender, process until mixture

begins to thicken and is completely smooth. Be sure to keep the metal blade completely

submerged while blending.

Makes 1½ cups

dried ancho chiles

large shallot, cut into 1-inch pieces

garlic clove

jalapeño, seeds removed and cut into ½-inch pieces

tablespoon extra virgin olive oil

cup white wine

cup chicken stock, hot

teaspoon sea or kosher salt, divided

tablespoons honey

Adjust seasoning to taste.

Nutritional information per serving (1 tablespoon):

Calories 20 (10% from fat) • carb. 5g • pro. 0g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 85mg • calc. 5mg • fiber 0g

Marinara Sauce

tablespoon fresh lime or lemon juice

Makes about 6 cups

Reconstitute chiles: place them in a bowl and pour boiling water over them so that they are

completely covered. Cover bowl with foil or an inverted plate. Allow the chiles to sit until

they soften, about 30 to 45 minutes. Once soft, remove all seeds and stems and reserve.

tablespoons extra virgin olive oil

garlic cloves, finely chopped

cans (28 ounces each) whole plum tomatoes in purée

leaves fresh basil, thinly sliced (chiffonade) (about ¼ cup packed)

tablespoon freshly ground black pepper

teaspoon dried oregano

While chiles are soaking, insert the blade assembly in the prep bowl. Add the shallot, garlic

and jalapeño and process until roughly chopped, about 6 to 8 seconds. Reserve.

In a 3½-quart sauté pan, heat the olive oil over medium heat. Add shallot, garlic, jalapeño

and a pinch of the salt. Stir and sauté until softened and slightly browned, about 5 minutes.

Stir in reserved chiles and heat through for about a minute. Stir in white wine. Scrape any

bits that are clinging to the bottom of the pan. Allow wine to reduce until almost completely

teaspoon fennel seed

pinch sea or kosher salt

cup granulated sugar

⁄

evaporated. Add the chicken stock, bring to a boil and then reduce heat to allow mixture to

simmer for about 10 to 15 minutes. Add the remaining salt, honey and lime/lemon juice.

Makes cup

garlic clove

Using the Cuisinart^®Smart Stick PLUS^®Cordless Stick Blender, blend until mixture

begins to thicken and is completely smooth. Be sure to keep the metal blade completely

submerged while blending.

tablespoon fresh dill

tablespoon fresh tarragon

tablespoon Dijon mustard

tablespoon white vinegar

teaspoon sea or kosher salt

teaspoon freshly ground black pepper

teaspoon granulated sugar

tablespoon fresh lemon juice

cup nonfat Greek yogurt (or another strained yogurt)

Adjust seasoning to taste.

Nutritional information per serving (¼ cup):

Calories 100 (21% from fat) • carb. 17g • pro. 3g • fat 3g

sat. fat 0g • chol. 0mg • sod. 460mg • calc. 27mg • fiber 2g

Basic Vinaigrette

Insert the blade assembly in the prep bowl. Put the garlic into the prep bowl and process

for 10 to 15 seconds; scrape bowl. Add the dill and tarragon; pulse 4 to 5 times until

roughly chopped. Add the remaining ingredients and process until completely combined.

This recipe may be easily modified by changing

the oils and vinegars used.

Makes 1½ cups

Adjust seasoning to taste.

Nutritional information per serving (1 tablespoon):

Calories 15 (1% from fat) • carb. 3g • pro. 1g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 130mg • calc. 32mg • fiber 0g

1¼

garlic clove

teaspoons Dijon mustard

cup red wine vinegar

teaspoon fresh lemon juice

teaspoon sea or kosher salt

teaspoon freshly ground black pepper

cups extra virgin olive oil

Hummus

Makes 1 cup

3½

garlic clove

cup chickpeas

tablespoons tahini

tablespoons fresh lemon juice

teaspoon sea or kosher salt

teaspoon freshly ground black pepper

tablespoons extra virgin olive oil

cup water (plus more if needed)

Insert the blade assembly in the prep bowl. Put the garlic into the prep bowl and process

for 10 to 15 seconds; scrape bowl. Add the mustard, vinegar, lemon juice, salt and pepper;

pulse 4 to 5 times, until combined. Add the oil and process until completely combined.

Adjust seasoning to taste.

This dressing is best made at least ½ hour ahead of serving. Vinaigrette will keep well if

covered in refrigerator for one week. Remove from refrigerator about 30 minutes before

serving; it may need to be reprocessed if separation has occurred.

⁄3

Insert the blade assembly in the prep bowl. Add garlic to bowl and process for 10 to 15

seconds; scrape bowl. Add chickpeas, tahini, lemon juice, salt and pepper; pulse 6 to

8 times. Add the oil and process until almost completely combined. Add the water and

process until very smooth. If a thinner consistency is desired, add more water.

Nutritional information per serving (1 tablespoon):

Calories 8 (82% from fat) • carb. 0g • pro. 0g • fat 1g

sat. fat 0g • chol. 0mg • sod. 98mg • calc. 0mg • fiber 0g

Adjust seasoning to taste.

Fresh Herb and Yogurt Dressing

Nutritional information per serving (2 tablespoons):

Calories 120 (63% from fat) • carb. 9g • pro. 3g • fat 9g

sat. fat 1g • chol. 0mg • sod. 230mg • calc. 39mg • fiber 2g

This tangy dressing is a lowfat version to other creamy dressings.

It also pairs well with crudités.

Black Bean Spread

Insert the blade assembly in the prep bowl. Add the garlic, onion, jalapeño, green onion

and cilantro to the bowl and pulse about 5 times, or until roughly chopped; scrape bowl.

Add the lime juice, salt, pepper, chili powder and tomato; pulse an additional 3 to 4 times.

Add the corn and pulse 2 to 3 times to combine.

Makes 1 cup

garlic clove

jalapeño, seeded and cut into ½-inch pieces

tablespoons fresh cilantro

Adjust seasoning to taste. Serve with warm tortilla chips.

cup black beans, plus 1 tablespoon reserved for the end

tablespoons fresh lime juice

teaspoon ground cumin

Nutritional information per serving (2 tablespoons):

Calories 10 (6% from fat) • carb. 2g • pro. 0g • fat 0g

sat. fat 0g • chol. 0mg • sod. 100mg • calc. 4mg • fiber 1g

teaspoon sea or kosher salt

teaspoon freshly ground black pepper

tablespoon extra virgin olive oil

tablespoon water

Citrus and Avocado Salsa

Insert the blade assembly in the prep bowl. Add the garlic, jalapeño and cilantro. Process

for 5 seconds; scrape the work bowl. Add the remaining ingredients, reserving the extra

tablespoon of the black beans. Pulse 2 to 3 times, and then process for about 5 seconds,

until combined. Add the reserved tablespoon of beans and pulse 2 to 3 times.

This salsa is great served on top of grilled chicken or fish.

Makes 1½ cups

garlic clove

Adjust seasoning to taste.

medium red onion, cut into 1-inch pieces

jalapeño, seeded and cut into ½-inch pieces

cup fresh cilantro

Nutritional information per serving (2 tablespoons):

Calories 48 (38% from fat) • carb. 6g • pro. 1g • fat 2g

sat. fat 0g • chol. 0mg • sod. 71mg • calc. 20mg • fiber 2g

tablespoon honey

teaspoon sea or kosher salt

pinch freshly ground black pepper

teaspoon ground cumin

grapefruit, white pith removed

and cut into 1-inch pieces

avocado, cut into ½-inch pieces

Fresh Tomato and Corn Salsa

Homemade salsa in just a few minutes – and it is fat-free, too.

Makes 1¼ cups

garlic clove

Insert the blade assembly in the prep bowl. Add the garlic, red onion, jalapeño, and

cilantro to the bowl and pulse about 5 times, or until roughly chopped; scrape bowl. Add

the honey, salt, pepper, cumin and grapefruit; pulse an additional 3 to 4 times. Add the

avocado and pulse 2 to 3 times to combine.

1½

medium onion, cut into 1-inch pieces

jalapeño, seeded and cut into ½-inch pieces

green onion, cut into 1-inch pieces

cup fresh cilantro

teaspoons fresh lime juice

Adjust seasoning to taste. Pour off excess liquid before serving.

teaspoon sea or kosher salt

pinch freshly ground black pepper

pinch chili powder

medium tomato, cut into 1-inch pieces

cup frozen corn kernels, not defrosted

Nutritional information per serving (2 tablespoons):

Calories 30 (54% from fat) • carb. 4g • pro. 1g • fat 2g

sat. fat 0g • chol. 0mg • sod. 100mg • calc. 6mg • fiber 1g

⁄3

Roasted Garlic and Onion Spread

Insert the blade assembly in the prep bowl. Add the garlic and parsley. Process for 5

seconds; scrape the work bowl. Add the olives and capers; pulse 10 times to chop. Add

the pepper and oil; process for 10 to 15 seconds, or until a thick paste forms.

So simple to make, this sweet spread goes well with crostini.

Makes 1½ cups

Nutritional information per serving (1 tablespoon):

Calories 30 (87% from fat) • carb. 1g • pro. 0g • fat 3g

sat. fat 0g • chol. 0mg • sod. 120mg • calc. 12mg • fiber 0g

garlic cloves, peeled

Vidalia (or Spanish) onions, quartered

tablespoons extra virgin olive oil

teaspoon sea or kosher salt, divided

tablespoon honey

Roasted Pepper Tapenade

tablespoons fresh parsley

teaspoon freshly ground black pepper

tablespoons grated Parmesan

Makes 1 cup

red bell pepper

yellow pepper

orange pepper

garlic cloves

Preheat oven to 450°F.

Toss garlic and onions in a large bowl with the oil, ¼ teaspoon of salt and the honey.

Spread on a foil-lined baking sheet and roast for about 25 minutes, or until vegetables are

medium browned, but not burnt.

shallot, cut into 1-inch pieces

tablespoons fresh parsley

green onion, cut into 1-inch pieces

cup pitted black olives

tablespoon capers, drained and rinsed

teaspoon fresh lemon juice

tablespoon toasted pine nuts

pinch sea or kosher salt

teaspoon freshly ground black pepper

⁄3

Insert the blade assembly in the prep bowl. Add the parsley and pulse about 5 to 6 times

until chopped. Add the roasted vegetables and remaining ingredients. Pulse 2 to 3 times

and then process until completely homogenous.

Adjust seasoning to taste.

Nutritional information per serving (2 tablespoons):

Calories 45 (54% from fat) • carb. 4g • pro. 1g • fat 3g

sat. fat 1g • chol. 0mg • sod. 200mg • calc. 22mg • fiber 0g

Preheat oven to 450°F.

Line a baking sheet with foil and lay peppers flat, skin side up. Roast on the upper rack

until skins are just starting to brown, about 25 minutes – be sure not to roast too much so

the colors of the peppers stay vibrant and they do not get too soft. Once taken out of the

oven, cover the peppers with another sheet of foil and let sit about 10 minutes. After the 10

minutes, peel off the skins and discard. Cut peppers into 1-inch pieces; reserve.

Tapenade

A traditional French condiment. Serve alongside crackers

or a nice crusty bread.

While the peppers are roasting, start to prepare the tapenade.

Makes 1 cup

Insert the blade assembly in the prep bowl. Put the garlic and shallot into the prep bowl

and process for 10 to 15 seconds; scrape bowl. Add parsley and green onion; pulse 4 to

5 times until roughly chopped. Add the olives and pulse an additional 4 to 5 times, or until

chopped. Add the reserved peppers and capers; pulse until chopped, about 4 times. Add

the remaining ingredients and pulse 2 to 3 times to combine.

2½

garlic clove

tablespoons fresh parsley

cup pitted black olives (niçoise work very well)

cup pitted green olives

tablespoons capers, drained and rinsed

teaspoon freshly ground black pepper

tablespoons extra virgin olive oil

⁄3

1½

Adjust seasoning to taste. Serve with crackers or crostini.

Nutritional information per serving (2 tablespoons):

Calories 30 (42% from fat) • carb. 4g • pro. 1g • fat 2g

sat. fat 0g • chol. 0mg • sod. 100mg • calc. 14mg • fiber 1g

Allow the piped macaroons to sit for 40 to 60 minutes before baking (this ensures a smooth

top to the baked cookies and a better-tasting final product).

Bake the rested macaroons for 12 to 14 minutes, or until the edges just begin to brown.

Let the macaroons cool completely before removing from the parchment.

Chocolate Chip French Macaroons

If using, make the ganache filling while macaroons are cooling.

These delicate meringue cookies are not the macaroons

that you’re used to. They make a beautiful presentation

on any cookie platter.

In a small mixing bowl, combine the chocolate, butter and salt. In a heavy bottomed small

saucepan, bring the cream to just a boil. Pour the hot cream over the chocolate mixture.

Let sit for about 5 minutes, and then, using the Cuisinart^®Smart Stick PLUS^®Cordless

Hand Blender fitted with the Chef’s Whisk, gently whisk together to fully combine. Let

ganache come to room temperature, and then refrigerate for about 20 to 30 minutes until

just thickened.

Makes 40 filled cookies or 80 plain

Macaroons

⁄

cup almond meal

cup confectioners’ sugar

large egg whites

pinch sea or kosher salt

Once the ganache has thickened, either pipe or spoon the filling onto the flat side of half of

the macaroons (about ½ teaspoon per macaroon). Top with a plain macaroon.

cup granulated sugar

*If you do not have a piping bag, you can spoon the batter onto the pans instead.

teaspoon pure vanilla extract

ounce bittersweet or semisweet chocolate, very finely chopped (about

¼ cup chopped)

Nutritional information per serving (1 filled cookie):

Calories 50 (49% from fat) • carb. 6g • pro. 1g • fat 3g

sat. fat 2g • chol. 5mg • sod. 15mg • calc. 4mg • fiber 0g

Chocolate Ganache Filling (optional):

⁄3

cup bittersweet or semisweet chocolate, chopped

tablespoons unsalted butter, cut into ½-inch cubes

pinch sea or kosher salt

Mexican Chocolate Pudding

The hint of spice in this pudding adds a wonderful twist

on the traditional chocolate pudding.

cup heavy cream

Preheat oven to 325°F. Line two baking sheets with parchment paper.

Makes six ½-cup servings

Insert the blade assembly into the prep bowl. Add the almond meal and confectioners’

sugar. Process until ingredients are combined, about 10 seconds. Reserve.

cup granulated sugar

tablespoons cornstarch

1½

teaspoon sea or kosher salt, divided

teaspoons ground cinnamon

teaspoon cayenne

cup unsweetened cocoa powder

ounces bittersweet chocolate, chopped

cups whole milk

Put the egg whites and salt in a large mixing bowl. Using the Cuisinart^®Smart Stick PLUS^®

Cordless Hand Blender fitted with the Chef’s Whisk, whip whites for about 1 to 2 minutes,

or until the whites are beginning to thicken and froth. Gradually add the granulated sugar

and vanilla and continue to whip whites until they reach medium-firm peaks, about 3 to 4

minutes.

⁄3

1½

teaspoons pure vanilla extract

large egg yolks

tablespoon unsalted butter

Very gently fold the almond/sugar mixture and the chopped chocolate into the egg whites,

taking care not to deflate the meringue.

Pour the batter into a piping bag fitted with a small to medium plain tip*. Pipe nickel-size

mounds onto the prepared pans.

In a heavy-bottomed medium saucepan, whisk together the sugar, cornstarch, ¼ teaspoon

of salt, cinnamon, cayenne and cocoa powder. Stir in the chopped chocolate.

In a mixing bowl, combine the milk, vanilla and egg yolks. Using the Cuisinart^®Smart Stick

PLUS^®Cordless Hand Blender fitted with the Chef’s Whisk, gently whisk together to fully

combine. Add to the chocolate mixture and set over medium heat. Bring the mixture to

a boil, whisking often to maintain a smooth mixture. Once the mixture comes to a boil,

continue to whisk with the hand blender for an additional 1 to 2 minutes. Whisk in the

butter.

Using the Cuisinart^®Smart Stick PLUS^®Cordless Hand Blender with Chef’s Whisk

attachment, beat whites until soft peaks form, about 2 minutes; add ¼ cup of sugar and

continue beating for about 3½ to 4 minutes, until whites are stiff and glossy.

Beat yolks with remaining sugar and vanilla. Beat until the mixture is pale and thick

and lemony in color, about 2 minutes. Carefully add the dry ingredients and warm milk

alternately, beginning and ending with the dry ingredients. When adding ingredients to

yolk mixture, use short pulses with the whisk attachment until incorporated, scraping bowl

with large rubber spatula between additions. Pulse in the lemon zest. Carefully fold in egg

whites in three additions: use the whisk to incorporate the first addition and then a large

spatula for the subsequent additions. Incorporate gently but thoroughly so not to deflate

the egg whites.

Strain the pudding and then divide among six ramekins or custard dishes. Chill for at least

2 hours, or overnight. Note: to prevent a skin from forming on top of the pudding, cover

with plastic wrap directly on surface of pudding.

Best served chilled.

Nutritional information per serving:

Calories 330 (48% from fat) • carb. 41g • pro. 7g • fat 20g

sat. fat 10g • chol. 120mg • sod. 320mg • calc. 124mg • fiber 4g

Pour batter into prepared pan. Bake until lightly golden and cake springs back when

touched, about 20 minutes. Allow cake to cool for about 10 minutes and then invert pan

onto a large sheet of parchment paper. Cool completely.

While cake is baking, prepare the topping.

Strawberry Shortcake

Makes about 10 to 11 individual shortcakes.

Sponge cake:

Toss the strawberries and sugar together in a small bowl. Reserve.

Put the cream, sugar, and vanilla in a large mixing bowl. Using the Chef’s Whisk, whisk the

cream until firm peaks are achieved, about 2 to 3 minutes.

1¼

cup whole milk

cups cake flour

teaspoon salt

teaspoon baking powder

large eggs

Once cake is completely cool, cut individual circles out of the sheet cake with a round

4-inch cutter.

To prepare individual cakes: top each cake with a heaping ¼ cup of whipped cream and

then top each with ¼ cup of the macerated strawberries.

cup granulated sugar, divided

teaspoon pure vanilla extract

teaspoon lemon zest

Nutritional information per serving (based on 11 shortcakes):

Calories 300 (39% from fat) • carb. 41g • pro. 5g • fat 13g

sat. fat 7g • chol. 135mg • sod. 130mg • calc. 56mg • fiber 1g

Topping:

pound strawberries, hulled and sliced

tablespoons granulated sugar

cups heavy cream

cup plus 2 tablespoons confectioners’ sugar

teaspoon pure vanilla extract

1½

150 Milford Road

East Windsor, NJ 08520

Printed in China

Preheat oven to 350°F. Butter a jelly-roll pan (17 x 11 x 1 inch) well and line the bottom with

a piece of parchment paper to fit the pan.

Put the milk in a small saucepan over medium-low heat. Sift dry ingredients together in a

small bowl.

13CE144362

Trademarks or service marks referred to herein are the

trademarks or service marks of their respective owners.

Separate eggs into separate large mixing bowls.

G IB-8270-ESP

2 4

G I B - 8 2 7 0 - E S P

e n é s t a p e r t e n e c e n a s u s t i t u l a r e s r e s p e c t i v o s .

3 ½ – 4 m

q u e s e f

B a t i r l a s

T o d a s m a r c a s r e g i s t r a d a s o m a r c a s d e c o m e r c i o m e n c i o n a d a s

1 3 C E 1 4 4 3 6 2

I m p r e s o e n l a C h i n a

E a s t W i n d s o r , N J 0 8 5 2 0

1 5 0 M i l f o r d R o a d

S e p a r a r

s e c o s , j

C a l e n t a

x 3 0 c m ) y f o r p r a u r l g c a o d n a

P r e c a l e n

1 1 x

c u c h a r 1 a d i t a d

t a z a + ¼ 2 c u c h

t a z a ( 3 5 1 5 ½ m l )

c u c h a r 2 a d a s d

l i b r a ( 4 1 5 5 g ) d

C o b e r t

m g • F i b r a 1 m g • C a l c i o 5 6 m g • S o d i o 1 3 0 g • C o l e s t e r o l 1 3 5 • G r a s a s a t u r a d a 7

g • G r a s a 1 3 g • P r o t e í n a s 5 C a l o r í a s 3 0 0 ( 3 9 % d e g r a s a ) • C a r b o h i d r a t o s 4 1

I n f o r m a c i ó n n u t r i c i o n a l p o r p o r c i ó n ( b a s a d a e n 1 1 b i z c o c h o s ) :

c u c h a r 1 a d i t a d

t a z a ( 1 5 ¾ 0 g ) d

f r e s a s e n c i m a d e c a d a c í r c u l o .

P a r a a r m a r : c o l o c a r 4 c u c h a r a d a s l l e n a d e c r e m a b a t i d a , y l u e g o 4 c u c h a r a d a s l l e n a s d e

g r a n d e s

c o r t a d o r d e g a l l e t a s .

c u c h a r 1 a d i t a d

c u c h a r ¼ a d i t a d

t a z a ( 1 5 1 5 ½ g ) d

t a z a ( 1 2 ½ 0 m l )

B i z c o c

U n a v e z f r í o e l b i z c o c h o , c o r t a r c í r c u l o s d e 4 p u l g a d a s ( 1 0 c m ) d e d i á m e t r o c o n u n

u s a n d o e l a c c e s o r i o b a t i d o r , h a s t a q u e s e f o r m e n p i c o s f i r m e s .

C o l o c a r l a c r e m a , e l a z ú c a r y l a v a i n i l l a e n u n t a z ó n g r a n d e . B a t i r d u r a n t e 2 – 3 m i n u t o s ,

C o m b i n a r l a s f r e s a s y e l a z ú c a r e n u n t a z ó n p e q u e ñ o . R e s e r v a r .

M i e n t r a s e l b i z c o c h o e s t á c o c i e n d o , p r e p a r a r l a c o b e r t u r a .

C a n t i d a

" S h o r t c a k e s " d e f r e s a

e n f r i a r c o m p l e t a m e n t e .

y l u e g o d e s m o l d a r , i n v i r t i e n d o l a b a n d e j a , s o b r e u n a h o j a d e p a p e l s u l f u r i z a d o . D e j a r

m i n u t o s , h a s t a q u e l a s o r i l l a s e s t é n l i g e r a m e n t e d o r a d a s . D e j a r e n f r i a r d u r a n t e 1 0 m i n u t o s ,

m g • F i b r a 4 • C a l c i o 1 2 4

E s p a r c i r l a m e z c l a e n l a b a n d e j a p r e p a r a d a . M e t e r a l h o r n o d u r a n t e a p r o x i m a d a m e n t e 2 0

m g m g • S o d i o 3 2 0 g • C o l e s t e r o l 1 2 0 • G r a s a s a t u r a d a 1 0

d e s i n f l a r l a s .

g • G r a s a 2 0 g • P r o t e í n a s 7 C a l o r í a s 3 3 0

p a r a i n c o r p o r a r e l r e s t o . I n c o r p o r a r l a s c l a r a s d e l i c a d a m e n t e , p e r o c o m p l e t a m e n t e , s i n

I n f o r m a c i ó n n u t r i c i o n a l p o r p o r c i ó

v e c e s : u t i l i z a r e l a c c e s o r i o b a t i d o r p a r a i n c o r p o r a r l a p r i m e r a p a r t e , y u n a e s p á t u l a g r a n d e

p l á s t i c o

e v i t a r q u

C o l a r e l

d e c a u c h o . A g r e g a r l a r a l l a d u r a y c o m b i n a r . I n c o r p o r a r d e l i c a d a m e n t e l a s c l a r a s , e n t r e s

u s a n d o p u l s a c i o n e s c o r t a s . R a s p a r e l t a z ó n d e s p u é s d e c a d a a d i c i ó n c o n u n a e s p á t u l a

s e c o s y l a l e c h e c a l i e n t e , e m p e z a n d o y t e r m i n a d o c o n l o s i n g r e d i e n t e s s e c o s . B a t i r ,

m i n u t o s , h a s t a o b t e n e r u n a m e z c l a p á l i d a y e s p e s a . A g r e g a r , a l t e r n a n d o , l o s i n g r e d i e n t e s

A g r e g a r e l r e s t o d e l a z ú c a r y l a v a i n i l l a a l a s y e m a s . B a t i r d u r a n t e a p r o x i m a d a m e n t e 2

m a n t e q u

m e n u d o

2 3

D e j a r r e

y p o n e r a c a l e n t a r a f u e g o m e d i o . C a l e n t a r h a s t a q u e l a m e z c l a h i e r v a , r e v o l v i e n d o a

a c c e s o r i o b a t i d o r , h a s t a o b t e n e r u n a m e z c l a s u a v e . A g r e g a r l a m e z c l a d e c h o c o l a t e

E n u n t a z ó n , c o m b i n a r l a l e c h e , l a v a i n i l l a y l a s y e m a s . B a t i r s u a v e m e n t e , u s a n d o e l

F o r m a r

C o l o c a r

t e n i e n d o

c a c a o e n p o l v o e n u n a c a c e r o l a d e f o n d o p e s a d o . R e v o l v e r . A g r e g a r e l c h o c o l a t e p i c a d o .

C o l o c a r e l a z ú c a r , l a m a i c e n a , ¼ c u c h a r a d i t a d e l a s a l , l a c a n e l a , l a p i m i e n t a d e c a n e l a y e l

l a m e z c l a d e a l m e n m d r u a y s d / a e z l i ú c c a a d I r n a c y m o e e r l p n c o t e h

p i c o s m

a z ú c a r g

b a t i d o r ,

C o l o c a r

c u c h a r 1 a d a ( 1 5 g ) d e m a n t e q u i l l a s i n s a l

y e m a s 3 d e h u e v o g r a n d e

c u c h a r 1 a ½ d i t a d e e x t r a c t o n a t u r a l d e v a i n i l l a

t a z a s ( 4 2 7 5 m l ) d e l e c h e e n t e r a

o n z a s ( 6 1 8 0 g ) d e c h o c o l a t e s e m i - a m a r g o ( " b i t t e r s w e e t " ) , p i c a d o

P r o c e s a

I n s t a l a r

t a z a ( 4 0 g ) d e c a c a o a m a r g o e n p o l v o

3 ⁄

c u c h a r ¼ a d i t a d e p i m i e n t a d e C a y e n a

c u c h a r 1 a ½ d i t a d e c a n e l a e n p o l v o

c u c h a r ¾ a d a d e s a l k o s h e r o m a r i n a

c u c h a r 2 a d a s d e m a i c e n a

P r e c a l e n

t a z a ( 1 2 ½ 0 m l )

p i z c a d 1 e s a l m

c u c h a r 3 a d a s ( 4

( " s e m i s w e e t " ) ,

t a z a ( 1 0 ½ 0 g ) d e a z ú c a r g r a n u l a d o

C a n t i d a d : 6 p o r c i o n e s d e ½ t a z a ( 1 2 0 m l )

t a z a ( 1 2 0 g ) d e

3 ⁄

L a s e s p e c i a s d a n a e s t e b u d í n d e c h o c o l a t e u n t o q u e m a r a v i l l o s o e i n e s p e r a d o .

" G a n a c

B u d í n d e c h o c o l a t e m e x i c a n o

( " s e m i s w e e t "

o n z a ( 3 1 0 g ) d e

c u c h a r ¼ a d i t a d

t a z a ( 5 0 ¼ g ) d e

p i z c a d 1 e s a l m

c l a r a s 4 d e h u e

t a z a ( 1 2 1 0 g ) d

m g • F i b r a 0 m g • C a l c i o 4 m g • S o d i o 1 5 g • C o l e s t e r o l 5

g • G r a s a 3 g • P r o t e í n a s 1

• G r a s a s a t u r a d a 2

C a l o r í a s 5 0 ( 4 9 % d e g r a s a ) • C a r b o h i d r a t o s 6

I n f o r m a c i ó n n u t r i c i o n a l p o r p o r c i ó n ( 1 g a l l e t a ) :

* S i n o t i e n e n m a n g a p a s t e l e r a , u t i l i z a r u n a c u c h a r a .

t a z a ( 7 5 g ) d e

3 ⁄

l a m i t a d d e l a s g a l l e t a s . C o l o c a r o t r a g a l l e t a e n c i m a .

M a c a r r

U n a v e z f r í a , c o l o c a r a p r o x i m a d a m e n t e ½ c u c h a r a d i t a d e " g a n a c h e " s o b r e e l l a d o p l a n o d e

C a n t i d a

t e m p e r a t u r a a m b i e n t e , y l u e g o r e f r i g e r a r d u r a n t e 2 0 – 3 0 m i n u t o s , h a s t a e s p e s a r s e .

e l a c c e s o r i o b a t i d o r , h a s t a o b t e n e r u n a m e z c l a s u a v e . D e j a r l a " g a n a c h e " e n f r i a r a

c a l i e n t e s o b r e e l c h o c o l a t e . D e j a r r e p o s a r d u r a n t e 5 m i n u t o s , y l u e g o b a t i r , u s a n d o

h e r m o s o s , s o b r e c u a l q u i e r p l a t o

E s t a s d e l i c

e n u n a c a c e r o l a d e f o n d o p e s a d o y c a l e n t a r h a s t a q u e e m p i e c e a h e r v i r . E c h a r l a c r e m a

M a c a r r o n e s f r a n c e s e

C o m b i n a r e l c h o c o l a t e , l a m a n t e q u i l l a y l a s a l e n u n t a z ó n p e q u e ñ o . C o l o c a r l a c r e m a

S i u s a " g a n a c h e " , r e l l e n a r l o s m a c a r r o n e s a ú n t i b i o s .

m g • F i b r a 1 m g • C a l c i o 1 4 m g • S o d i o 1 0 0 g • C o l e s t e r o l 0

• G r a s a s

e n f r i a r c o m g p l e t a m e n t e , s g o • b r G e r l a a s p a l a 2 c a . g • P r o t e í n a s 1

C a l o r í a s 3 0 ( 4

M e t e r a l h o r n o d u r a n t e 1 2 – 1 4 m i n u t o s , h a s t a q u e l a s o r i l l a s e m p i e c e n a d o r a I n r s f o e r . m D a e c j a i ó r n n u t r i c i o n a l p o

2 2

c u c h a r 2 a d a s d

c u c h a r ½ a d i t a d

c u c h a r 1 a ½ d a d e

A j u s t a r l a s a z ó n a l g u s t o . S e r v i r c o n v e g e t a l e s c r u d o s o " c r o s t i n i " .

2 ó 3 v e c e s p a r a c o m b i n a r .

t a z a ( 6 5 g ) d e

3 ⁄

y p u l s a r a p r o x i m a d a m e n t e 4 v e c e s p a r a p i c a r . A g r e g a r e l r e s t o d e l o s i n g r e d i e n t e s y p u l s a r

t a z a ( 2 0 1 0 g ) d

A g r e g a r l a s a c e i t u n a s y p u l s a r 4 ó 5 v e c e s . A g r e g a r l o s p i m i e n t o s a s a d o s y l a s a l c a p a r r a s

f r e s c o p e r d e e j i l

2 ½

v e c e s . R a s p a r e l b o l . A g r e g a r e l p e r e j i l y l a c e b o l l e t a y p u l s a r 4 ó 5 v e c e s p a r a p i c a r .

d i e n t e 1 d e a j o

I n s t a l a r e l a c c e s o r i o p i c a d o r / m o l e d o r . C o l o c a r e l a j o y e l c h a l o t e e n e l b o l y p u l s a r 1 0 – 1 5

C a n t i d a

E m p e z a r a p r e p a r a r e l " t a p e n a d e " .

c r u j i e n t e .

p e d a z o s y r e s e r v a r .

C o n d i m e n

a l u m i n i o y d e j a r r e p o s a r d u r a n t e 1 0 m i n u t o s . D e s p u é s d e 1 0 m i n u t o s , p e l a r . C o r t a r e n

" T a p e n a d e "

h a s t a q u e e s t é n b i e n d o r a d o s , p e r o n o q u e m a d o s . R e t i r a r d e l h o r n o , c u b r i r c o n p a p e l d e

l a d o c o n p i e l a p u n t a n d o h a c i a a r r i b a . A s a r s o b r e l a r e j i l l a s u p e r i o r d u r a n t e 2 5 m i n u t o s ,

D i s p o n e r l o s p i m i e n t o s s o b r e u n a p l a c a p a r a h o r n o f o r r a d a c o n p a p e l d e a l u m i n i o , e l

m g • F i b r a 0 m g • C a l c i o 2 2 m g • S o d i o 2 0 0 g • C o l e s t e r o l 0

• G r a s a s

g • G r a s a 3

g • P r o t e í n a s 1

C a l o r í a s 4 5 ( 5

I n f o r m a c i ó n n u t r i c i o n a l p o

P r e c a l e n t a r e l h o r n o a 4 5 0 ° F ( 2 3 0 ° C ) .

c u c h a r ¼ a d i t a d e p i m i e n t a n e g r a r e c i é n m o l i d a

p i z c a d 1 e s a l m a r i n a o k o s h e r

A j u s t a r l

c u c h a r 1 a d a d e p i ñ o n e s t o s t a d o s

c u c h a r 1 a d i t a d e j u g o d e l i m ó n f r e s c o

c u c h a r 1 a d a d e a l c a p a r r a s , l a v a d a s y e s c u r r i d a s

o b t e n e r

v e g e t a l e

I n s t a l a r

t a z a ( 6 5 g ) d e a c e i t u n a s n e g r a s

3 ⁄

c e b o l l e 1 t a ( " g r e e n o n i o n s " ) , e n t r o z o s

c u c h a r 2 a d a s d e p e r e j i l f r e s c o

c h a l o t e ½ , e n t r o z o s

d u r a n t e

E s p a r c i r

C o m b i n

d i e n t e s 2 d e a j o

P r e c a l e n

p i m i e n ½ t o d u l c e a n a r a n j a d o

p i m i e n ½ t o d u l c e a m a r i l l o

p i m i e n ½ t o d u l c e r o j o

c u c h a r 3 a d a s d

c u c h a r ¾ a d i t a d

c u c h a r 3 a d a s d

c u c h a r 1 a d a d e

c u c h a r ¾ a d a d e

c u c h a r 2 a d a s d

c e b o l l a 2 s V i d a

d i e n t e s 6 d e a j o

C a n t i d a d : 1 t a z a ( 2 3 5 m l )

" T a p e n a d e " d e p i m i e n t o r o j o a s a d o

m g • C a l c i o 1 2 m m g g • • F S i b o r d a i o 0 1 2 0 g • C o l e s t e r o l 0

g • P r o t e í n a s 0

• G r a s a s a t u r a d a 0

C a l o r í a s 3 0 ( 8 7 % d e g r a s a ) • C a r b o h i d r a t o s 1

g • G r a s a 3

I n f o r m a c i ó n n u t r i c i o n a l p o r p o r c i ó n ( 1 c u c h a r a d a ) :

C a n t i d a

l a p i m i e n t a y e l a c e i t e . P r o c e s a r d u r a n t e 1 0 – 1 5 s e g u n d o s , h a s t a o b t e n e r u n a p a s t a e s p e s a .

E s t a c r e m a m u

s e g u n d o s . R a s p a r e l b o l . A g r e g a r l a s a c e i t u n a s y l a s a l c a p a r r a s y p u l s a r 1 0 v e c e s . . A g r e g a r

I n s t a l a r e l a c c e s o r i o p i c a d o r / m o l e d o r . A g r e g a r e l a j o y e l p e r e j i l . P r o c e s a r C d u r r e a m n t a e 5 p a r a u n t a r d e a j o

2 1

t a z a ( 6 5 g ) d e m

3 ⁄

t o m a t e 1 m e d i a

p i z c a d 1 e c h i l e

p i z c a d 1 e p i m i

c u c h a r ¼ a d i t a d

c u c h a r 1 a ½ d i t a d

t a z a ( 1 5 ¼ g ) d e

c e b o l l e 1 t a ( " g r

j a l a p e ñ ½ o m e d

c e b o l l a ¼ m e d i a

d i e n t e 1 d e a j o

m g • F i b r a 1 m g • C a l c i o 6 m g • S o d i o 1 0 0 g • C o l e s t e r o l 0

• G r a s a s a t u r a d a 0

g • G r a s a 2

g • P r o t e í n a s 1

C a l o r í a s 3 0 ( 5 4 % d e g r a s a ) • C a r b o h i d r a t o s 4

I n f o r m a c i ó n n u t r i c i o n a l p o r p o r c i ó n ( 2 c u c h a r a d a s ) :

A j u s t a r l a s a z ó n a l g u s t o . E l i m i n a r e l e x c e s o d e l í q u i d o a n t e s d e s e r v i r .

v e c e s p a r a c o m b i n a r .

p i m i e n t a , e l c o m i n o y l a t o r o n j a . P u l s a r 3 – 4 v e c e s m á s . A g r e g a r e l a g u a c a t e . P u l s a r 2 ó 3

e n e l b o l y p u l s a r 5 v e c e s , h a s t a p i c a r g r u e s o . R a s p a r e l b o l . A g r e g a r l a m i e l , l a s a l , l a

C a n t i d a

I n s t a l a r e l a c c e s o r i o p i c a d o r / m o l e d o r . C o l o c a r e l a j o , l a c e b o l l a , e l j a l a p e ñ o y e l c i l a n t r o

S a l s a c a s e r a s i n g r a s a , l i s t a

a g u a c a 1 t e , e n p e d a z o s

t o r o n j a 1 , p e l a d a y c o r t a d a e n p e d a z o s ( q u i t a r l a p i e l a m a r g a )

c u c h a r ¼ a d i t a d e c o m i n o e n p o l v o

S a l s a d e t o m a t e s y m a í z

m g • F i b r a 2 g m g • C a l c i o 2 0 m g • S o d i o 7 1 g • C o l e s t e r o l 0

• G r a s a s a

C a l o r í a s 4 8 ( 3

p i z c a d 1 e p i m i e n t a n e g r a r e c i é n m o l i d a

g • G r a s a 2

g • P r o t e í n a s 1

c u c h a r ¼ a d i t a d e s a l m a r i n a o k o s h e r

c u c h a r ½ a d a d e m i e l

I n f o r m a c i ó n n u t r i c i o n a l p o

t a z a ( 1 5 ¼ g ) d e c i l a n t r o f r e s c o

A j u s t a r l

j a l a p e ñ ½ o m e d i a n o , s i n s e m i l l a s , e n t r o c i t o s

c e b o l l a 1 r o j a m e d i a n a , e n p e d a z o s

d i e n t e 1 d e a j o

c o m b i n a

1 c u c h a

d u r a n t e

I n s t a l a r

C a n t i d a d : 1 ½ t a z a ( 3 5 5 m l )

E s t a s a l s a e s p e r f e c t a p a r a s e r v i r c o n p o l l o a s a d o o p e s c a d o .

c u c h a r 1 a d a d e

c u c h a r ¾ a d i t a d

c u c h a r ¼ a d i t a d

c u c h a r ½ a d i t a d

c u c h a r 3 a d a s d

t a z a ( 2 0 1 0 g ) d

c u c h a r 2 a d a s d

j a l a p e ñ ½ o m e d

d i e n t e 1 d e a j o

S a l s a d e a g u a c a t e y c í t r i c o s

m g • F i b r a 1 m g • C a l c i o 4 m g • S o d i o 1 0 0 g • C o l e s t e r o l 0

• G r a s a s a t u r a d a 0

g • G r a s a 0

g • P r o t e í n a s 0

C a l o r í a s 1 0 ( 6 % d e g r a s a ) • C a r b o h i d r a t o s 2

I n f o r m a c i ó n n u t r i c i o n a l p o r p o r c i ó n ( 2 c u c h a r a d a s ) :

A j u s t a r l a s a z ó n a l g u s t o . S e r v i r c o n c h i p s d e m a í z c a l i e n t e s .

m a í z . P u l s a r 2 ó 3 v e c e s p a r a c o m b i n a r .

d e l i m a , l a s a l , l a p i m i e n t a , e l c h i l e e n p o l v o y e l t o m a t e . P u l s a r 3 – 4 v e c e s m á s . A g r e g a r e l

y e l c i l a n t r o e n e l b o l y p u l s a r 5 v e c e s , h a s t a p i c a r g r u e s o . R a s p a r e l b o l . A g r e g a r e l j u g o

C a n t i d a

I n s t a l a r e l a c c e s o r i o p i c a d o r / m o l e d o r . C o l o c a r e l a j o , l a c e b o l l a , e l j a l a p C e r ñ e o m , l a a c p e a b r o a l l e u t n a t a r d e f r i j o l e s

2 0

E s p e r f e c t o p a r a s e r v i r c o

a d e r e z o s c r e m o s o t r a d i c i o n a l e s .

E s t e a d e r e

m g • F i b r a 2 g m g • C a l c i o 3 9 m g • S o d i o 2 3 0 g • C o l e s t e s r o a l t u 0 r a d a 1

g • G r a s a g • G r a s a 9

g • P r o t e í n a s 3

C a l o r í a s 1 2 0 ( 6 3 % d e g r a s a ) • C a r b o h i d r a t o s 9

I n f o r m a c i ó n n u t r i c i o n a l p o r p o r c i ó n ( 2 c u c h a r a d a s ) :

A d e r e z o d e y o g u r y h i e r b a s

A j u s t a r l a s a z ó n a l g u s t o .

a g r e g u e m á s a g u a .

m g • F i b r a 0 m g • C a l c i o 0 m g • S o d i o 9 8 g • C o l e s t e r o l 0

• G r a s a s a t

C a l o r í a s 8 ( 8 2 %

o b t e n e r u n a m e z c l a m u y s u a v e . S i d e s e a u n a c o n s i s t e n c i a m e n o s e s p e s a , s i m p l e m e n t e

g • G r a s a 1 g • P r o t e í n a s 0

ó 8 v e c e s . A g r e g a r e l a c e i t e y p r o c e s a r h a s t a e m u l s i o n a r . A g r e g a r e l a g u a y p r o c e s a r h a s t a

e l b o l . A g r e g a r l o s g a r b a n z o s , l a s a l s a T a h i n i , e l j u g o d e l i m ó n , l a s a l y l a p i m i e n t a . P u l s a r 6

I n f o r m a c i ó n n u t r i c i o n a l p o

I n s t a l a r e l a c c e s o r i o p i c a d o r / m o l e d o r . P o n e r e l a j o e n e l b o l y p u l s a r 1 0 – 1 5 v e c e s . R a s p a r

r e f r i g e r a

e n e l r e f

S i e l t i e m

t a z a ( 8 0 m l ) d e a g u a ( u s a r m á s s i e s n e c e s a r i o )

3 ⁄

c u c h a r ¹3 a d a s d e a c e i t e d e o l i v a v i r g e n e x t r a

c u c h a r ¼ a d i t a d e p i m i e n t a n e g r a r e c i é n m o l i d a

c u c h a r ½ a d i t a d e s a l m a r i n a o k o s h e r

A j u s t a r l

c u c h a r 2 a d a s d e j u g o d e l i m ó n f r e s c o

v e c e s . A

e l b o l . A

I n s t a l a r

T a h i n i s a l s d a e

3 ½

c u c h a r a d a s

t a z a ( 2 0 1 0 g ) d e g a r b a n z o s

d i e n t e 1 d e a j o

C a n t i d a d : 1 t a z a ( 2 3 5 m l )

t a z a ( 2 9 1 5 ¼ m l )

c u c h a r ½ a d i t a d

c u c h a r ¾ a d i t a d

c u c h a r 1 a d i t a d

c u c h a r 1 a d a d e

c u c h a r 2 a d i t a s

d i e n t e 1 d e a j o

H u m u s

m g • F i b r a 0 m g • C a l c i o 3 2 m g • S o d i o 1 3 0 g • C o l e s t e r o l 0

• G r a s a s a t u r a d a 0

C a l o r í a s 1 5 ( 1 % d e g r a s a ) • C a r b o h i d r a t o s 3

I n f o r m a c i ó n n u t r i c i o n a l p o r p o r c i ó n ( 1 c u c h a r a d a ) :

g • G r a s a 0

g • P r o t e í n a s 1

A j u s t a r l a s a z ó n a l g u s t o .

C a n t i d a

i n g r e d i e n t e s r e m a n e n t e s y p r o c e s a r p a r a c o m b i n a r .

e l b o l . A g r e g a r e l e n e l d o y e l e s t r a g ó n y p u l s a r 4 ó 5 v e c e s p a r a p i c a r . A g r e g a r l o s

I n s t a l a r e l a c c e s o r i o p i c a d o r / m o l e d o r . P o n e r e l a j o e n e l b o l y p u l s a r 1 0 – 1 5 v e c e s . R a s p a r

e l v i n a g r e d e s u e l e c c i ó n .

E s t a r e c e t a b á

V i n a g r e t a b á s i c a

t a z a ( 1 2 ½ 0 m l ) d e y o g u r g r i e g o ( u o t r o y o g u r e s c u r r i d o )

c u c h a r 1 a d a d e j u g o d e l i m ó n f r e s c o

m g • F i b r a 2 g m g • C a l c i o 2 7 m g • S o d i o 4 6 0 g • C o l e s t e r o l 0

• G r a s a s

C a l o r í a s 1 0 0

c u c h a r ¾ a d i t a d e a z ú c a r g r a n u l a d o

g • G r a s a 3

g • P r o t e í n a s 3

c u c h a r ¼ a d i t a d e p i m i e n t a n e g r a r e c i é n m o l i d a

c u c h a r ¼ a d i t a d e s a l m a r i n a o k o s h e r

c u c h a r 1 a d a s d e v i n a g r e b l a n c o

c u c h a r ½ a d a d e m o s t a z a d e D i j o n

c u c h a r ½ a d a d e e s t r a g ó n f r e s c o

c u c h a r 1 a d a d e e n e l d o f r e s c o

d i e n t e 1 d e a j o

I n f o r m a c i ó n n u t r i c i o n a l p o

A j u s t a r l

v a r i l l a s u

L i c u a r h

m i e l y e

t a z a ( 1 6 0 m C l ) a n t i d a d :

r e d u c i r e

3 ∕

1 9

e v a p o r a r s e c a s i p o r c o m p l e t o . A g r e g a r e l c a l d o d e p o l l o , e s p e r a r h a s t a q u e h i e r v a y l u e g o

u n m i n u t o a d i c i o n a l . A g r e g a r e l v i n o . R a s p a r e l f o n d o d e l s a r t é n . R e d u c i r e l v i n o h a s t a

m i n u t o s , h a s t a q u e e s t é n s u a v e s y l i g e r a m e n t e d o r a d o s . A g r e g a r l o s c h i l e s y c o c e r d u r a n t e

t a z a ( 5 0 ¼ g ) d e

p i z c a d 1 e s a l m

m e z c l a d e c h a l o t e / a j o / j a l a p e ñ o y u n a p i z c a d e l a s a l . S a l t e a r d u r a n t e a p r o x i m a d a m e n t e 5

C a l e n t a r e l a c e i t e d e o l i v a a f u e g o m e d i o e n u n a s a l t e a d o r a o u n s a r t é n . A g r e g a r l a

c u c h a r ¼ a d i t a d

c u c h a r 1 a d i t a d

c u c h a r ½ a d i t a d

1 0

p r o c e s a r d u r a n t e 6 – 8 s e g u n d o s p a r a p i c a r g r u e s o . R e s e r v a r .

I n s t a l a r e l a c c e s o r i o p i c a d o r / m o l e d o r . C o l o c a r e l c h a l o t e , e l a j o y e l j a l a p e ñ o e n e l b o l y

p i c a d a s f r e s c a , a l b a d h e a c a

l a t a s d 2 e 2 8 o n

s u a v e s . C u a n d o e s t é n s u a v e s , r e t i r a r l a s s e m i l l a s y l o s t a l l o s y r e s e r v a r .

d i e n t e s 1 0 d e a j o

a l u m i n i o o c o n u n p l a t o . D e j a r r e p o s a r d u r a n t e 3 0 – 4 5 m i n u t o s , h a s t a q u e l o s c h i l e s e s t é n

c u c h a r 3 a d a s d

P o n e r l o s c h i l e s e n u n t a z ó n y c u b r i r c o n a g u a h i r v i e n t e . C u b r i r e l t a z ó n c o n p a p e l d e

C a n t i d a

c u c h a r 1 a d a d e j u g o d e l i m ó n / l i m a f r e s c o

c u c h a r 2 a d a s d e m i e l

S a l s a M a r i n a r a

c u c h a r 1 a d i t a d e s a l k o s h e r o m a r i n a

t a z a ( 2 3 1 5 m l ) d e c a l d o d e p o l l o c a l i e n t e

m g • F i b r a 0 m g • C a l c i o 5 m g • S o d i o 8 5 g • C o l e s t e r o l 0

• G r a s a s a t

C a l o r í a s 2 0 ( 1

t a z a ( 6 0 ¼ m l ) d e v i n o b l a n c o

g • G r a s a 0

g • P r o t e í n a s 0

c u c h a r 1 a d a d e a c e i t e d e o l i v a v i r g e n e x t r a

j a l a p e ñ 1 o , s i n s e m i l l a s , e n t r o c i t o s

d i e n t e 1 d e a j o

I n f o r m a c i ó n n u t r i c i o n a l p o

A j u s t a r l

c h a l o t e 1 g r a n d e , e n t r o z o s

c h i l e s a 6 n c h o s , s e c o s

v a r i l l a s u

L i c u a r h

C o l o c a r

C a n t i d a d : 1 ½ t a z a ( 3 5 5 m l )

S a l s a m u l t i u s o p e r f e c t a p a r a s e r v i r c o n p l a t o s m e x i c a n o s .

S a l s a d e c h i l e a n c h o

c e b o l l a .

C a l e n t a

c u c h a r ¼ a d i t a d

p i z c a d 1 e p i m i

c u c h a r ¼ a d i t a d

c u c h a r ½ a d i t a d

c u c h a r ¾ a d i t a d

m g • F i b r a 1 m g • C a l c i o 1 4 m g • S o d i o 1 4 9 g • C o l e s t e r o l 0

• G r a s a s a t u r a d a 0

g • G r a s a 2

g • P r o t e í n a s 1

C a l o r í a s 4 2 ( 3 7 % d e g r a s a ) • C a r b o h i d r a t o s 6

I n f o r m a c i ó n n u t r i c i o n a l p o r p o r c i ó n ( ¼ t a z a / 6 0 m l ) :

A j u s t a r l a s a z ó n a l g u s t o .

t a z a ( 6 0 m l ) d

3 ⁄

t a z a ( 1 0 ½ 0 g ) d

l a t a d e 1 6 o n z a

l a t a d e 1 1 4 . 5 o

c e b o l l a ½ r o j a m

d i e n t e 1 d e a j o ,

s u m e r g i d a a l l i c u a r .

L i c u a r h a s t a q u e l a m e z c l a e s t é s u a v e y h o m o g é n e a . C e r c i o r a r s e d e m a n t e n e r l a v a r i l l a

l e n t o d u r a n t e 1 0 s e g u n d o s a d i c i o n a l e s .

m i n u t o s , h a s t a q u e e s p e s e . A g r e g a r e l a z ú c a r , p r o b a r y a j u s t a r l a s a z ó n . C o c e r a f u e g o

h i e r v a b i e n . A g r e g a r l a a l b a h a c a , l a s e s p e c i a s y l a s a l . C o c e r a f u e g o l e n t o d u r a n t e 2 0 – 3 0

c u c h a r ½ a d a d e

j u g o , a p l a s t á n d o l a s s u a v e m e n t e c o n u n c u c h a r ó n d e m a d e r a . C o c e r h a s t a q u e l a m e z c l a

y s a l t e a r d u r a n t e 5 m i n u t o s , h a s t a q u e e s t é s u a v e y f r a g a n t e . A g r e g a r l o s t o m a t e s y s u

P o n e r e l a c e i t e d e o l i v a a c a l e n t a r a f u e g o l e n t o , e n u n K a e c t a c c h e u r o p l a g r a n d e . A g r e g a r e l a j o

C a n t i d a

1 8

e s u n a m a r c E a g r g e B g e i s a t r t e a r d s a d e N a b i s c o .

l i b r a s ( 2 9 1 0 g )

c u c h a r ¾ a d i t a d

c u c h a r 1 a d i t a d

c u c h a r 3 a d a s d

m g • F i b r a 1 m g • C a l c i o 1 m g • S o d i o 1 0 0 g • C o l e s t e r o l 0

• G r a s a s a t u r a d a 0

g • G r a s a 2

g • P r o t e í n a s 1

C a l o r í a s 3 0 ( 9 6 % d e g r a s a ) • C a r b o h i d r a t o s 4

I n f o r m a c i ó n n u t r i c i o n a l p o r p o r c i ó n ( 1 c u c h a r a d a ) :

p i c a d o s

c u c h a r 3 a d a s d

q u e l a m e z c l a e s t é e s p e s a .

a p r o x i m a d a m e n t e 3 0 s e g u n d o s m á s , c o n u n m o v i m i e n t o s u a v e h a c i a a r r i b a y a b a j o , h a s t a

C a n t i d a

A g r e g a r e l a c e i t e 2 c u c h a r a d a s a l a v e z , s i n d e j a r d e l i c u a r . S e g u i r l i c u a n d o d u r a n t e

C r e m a d e z a n a h o r i a y j e n g i b r e

l a m e z c l a e m p i e c e a e s p e s a r s e . C e r c i o r a r s e d e m a n t e n e r l a v a r i l l a s u m e r g i d a a l l i c u a r .

C o l o c a r t o d o s l o s i n g r e d i e n t e s , e x c e p t o e l a c e i t e , e n e l v a s o m e d i d o r . L i c u a r h a s t a q u e

m g • F i b r a 4 m g • C a l c i o 7 1 m g • S o d i o 6 8 0 g • C o l e s t e r o l 5

• G r a s a s a

C a l o r í a s 1 4 0

t a z a s ( 1 6 0 m l ) d e a c e i t e v e g e t a l

p i z c a d 1 e p i m i e n t a b l a n c a r e c i é n m o l i d a

p i z c a d 1 e s a l m a r i n a o k o s h e r

3 ⁄

g • G r a s a 7

g • P r o t e í n a s 5

I n f o r m a c i ó n n u t r i c i o n a l p o

N o t a : E s

c u c h a r ½ a d i t a d e a z ú c a r g r a n u l a d o

c u c h a r ½ a d a d e m o s t a z a d e D i j o n

c u c h a r ½ a d a d e v i n a g r e d e v i n o b l a n c o

c u c h a r 1 a d a d e j u g o d e l i m ó n f r e s c o

s a z ó n a

y h o m o g

L i c u a r , c

)

t a z a ( 6 0 ¼ m l ) d e s u s t i t u t o d e h u e v o p a s t e u r i z a d o ( c o m o E g g B e a t e r s

t i e r n a s .

e l r e s t o

R e d u c i r

e l j e r e z

y p i m i e n

s u a v e . S

l a c e b o l

P o n e r e

C a n t i d a d : 1 t a z a ( 2 3 5 m l )

M a y o n e s a

m g • F i b r a 3 m g • C a l c i o 7 2 m g • S o d i o 4 9 0 g • C o l e s t e r o l 5

• G r a s a s a t u r a d a 2

C a l o r í a s 1 5 0 ( 3 9 % d e g r a s a ) • C a r b o h i d r a t o s 2 0

I n f o r m a c i ó n n u t r i c i o n a l p o r p o r c i ó n ( 1 t a z a / 2 3 5 m l ) :

g • G r a s a 7

g • P r o t e í n a s 3

N o t a : E s t a c r e m a e s m u y e s p e s a . S i d e s e a q u e s e a m á s l í q u i d a , a g r e g a r m á s c a l d o .

P r o b a r y a j u s t a r l a s a z ó n a l g u s t o .

c u c h a r 3 a d a s d

c u c h a r ¾ a d i t a d

t a z a s ( 9 4 4 5 m l

m e z c l a s u a v e y h o m o g é n e a . C e r c i o r a r s e d e m a n t e n e r l a v a r i l l a s u m e r g i d a a l l i c u a r .

c u c h a r 3 a d a s d

A g r e g a r l a c r e m a . L i c u a r , c o n u n m o v i m i e n t o s u a v e h a c i a a r r i b a y a b a j o , h a s t a o b t e n e r u n a

l i b r a ( 4 1 5 5 g ) d

h a s t a q u e h i e r v a . R e d u c i r e l f u e g o y s e g u i r c o c i e n d o a f u e g o l e n t o d u r a n t e 8 – 1 0 m i n u t o s .

l i b r a s ( 2 9 1 0 g )

A g r e g a r e l c a l d o d e v e g e t a l e s , y e l r e s t o d e l j e n g i b r e , d e l a s a l y d e l a p i m i e n t a . C a l e n t a r

c u c h a r 1 a d i t a d

s u a v e s . A g r e g a r e l v i n a g r e y r e d u c i r h a s t a q u e s e h a y a e v a p o r a d o c a s i p o r c o m p l e t o .

a j u s t a r e l f u e g o a m e d i o - a l t o , S a l t e a r p o r 2 – 3 m i n u t o s , h a s t a q u e l a s z a n a h o r i a s e s t é n

d u r a n t e a p r o x i m a d a m e n t e 5 m i n u t o s , h a s t a q u e e s t é n s u a v e s . A g r e g a r l a s z a n a h o r i a s y

c u c h a r 1 a ¾ d i t a d

c e b o l l a ½ r o j a m

d i e n t e s 2 d e a j o

c h a l o t e s , 2 c u c h a r a d a s d e l j e n g i b r e y u n a p i z c a d e s a l y p i m i e n t a . S a l t e a r l o s v e g e t a l e s c u c h a r 2 a ½ d a s d

P o n e r e l a c e i t e d e o l i v a a c a l e n t a r a f u e g o l e n t o , e n u n a c a c e r o l a g r a n d e . A g r e g a r l o s

C a n t i d a

t a z a ( 8 0 m l ) d e c r e m a l í q u i d a " h a l f - a n d - h a l f " ( m i t a d l e c h e / m i t a d c r e m a )

3 ⁄

E s t a d e l i c i o s a c r e m a e s m

t a z a s ( 7 5 1 0 m l ) d e c a l d o d e v e g e t a l e s

c u c h a r 2 a d a s d e v i n a g r e d e a r r o z

C r e m a l i g e r a d e b r é c o l y p a p a

1 7

m g • F i b r a 4 m g • C a l c i o 7 5 m g • S o d i o 6 6 0 g • C o l e s t e r o l 1 0 • G r a s a s

m g • F i b r a 2 g m g • C a l c i o 5 9 m g • S o d i o 3 6 0 g • C o l e s t e r o l 5

• G r a s a s a t u r a d a 1

g • G r a s a 9

g • P r o t e í n a s 7

C a l o r í a s 1 8 0

g • G r a s a 6

g • P r o t e í n a s 2

C a l o r í a s 1 2 0 ( 4 0 % d e g r a s a ) • C a r b o h i d r a t o s 1 6

I n f o r m a c i ó n n u t r i c i o n a l p o r p o r c i ó n ( 1 t a z a / 2 3 5 m l ) :

I n f o r m a c i ó n n u t r i c i o n a l p o

N o t a : E s t a c r e m a e s m u y e s p e s a . S i d e s e a q u e s e a m á s l í q u i d a , a g r e g a r m á s c a l d o .

P r o b a r y

P r o b a r y a j u s t a r l a s a z ó n a l g u s t o .

h o m o g é

L i c u a r , c

m e z c l a s u a v e y h o m o g é n e a . C e r c i o r a r s e d e m a n t e n e r l a v a r i l l a s u m e r g i d a a l l i c u a r .

A g r e g a r l a l e c h e . L i c u a r , c o n u n m o v i m i e n t o s u a v e h a c i a a r r i b a y a b a j o , h a s t a o b t e n e r u n a

a d i c i o n a

q u e l a s

e s t é n t i e r n o s .

h a s t a q u

c a l d o d e

a m e d i o

m i n u t o s

a j o , e l p

P o n e r e

R e d u c i r e l f u e g o y c o c i n a r a f u e g o l e n t o d u r a n t e 5 – 8 m i n u t o s , h a s t a q u e l o s v e g e t a l e s

y r e d u c i r h a s t a q u e s e h a y a e v a p o r a d o c a s i p o r c o m p l e t o . A g r e g a r e l c a l d o y d e j a r h e r v i r .

h a s t a q u e e s t é s s u a v e s . A g r e g a r l a s c h i r i v í a s a s a d a s y e l v i n o . S u b i r e l f u e g o l i g e r a m e n t e

y t r a n s l ú c i d o s . A g r e g a r l a s m a n z a n a s , t a p a r y c o c e r d u r a n t e a p r o x i m a d a m e n t e 8 m i n u t o s ,

c a c e r o l a g r a n d e . A g r e g a r l o s c h a l o t e s y c o c e r d u r a n t e 3 m i n u t o s , h a s t a q u e e s t é n s u a v e s

D u r a n t e e s t e t i e m p o , c a l e n t a r e l r e s t o d e l a c e i t e d e o l i v a a f u e g o m e d i o - l e n t o e n u n a

c u c h a r 3 a d a s d

( m i t a d l e c h e / m

q u e m a r l a s .

d u r a n t e 3 0 – 3 5 m i n u t o s , h a s t a q u e l a s c h i r i v í a s e s t é n s u a v e s y d o r a d a s . C e r c i o r a r s e d e n o

t a z a ( 2 3 1 5 m l )

C o l o c a r l a m e z c l a s o b r e u n a p l a c a p a r a h o r n o f o r r a d a c o n p a p e l d e a l u m i n i o y a s a r

C o m b i n a r 1 ½ c u c h a r a d a d e l a c e i t e d e o l i v a , l a s c h i r i v í a s , l a s a l y l a p i m i e n t a e n u n t a z ó n .

t a z a ( 2 0 g ) d e

⁄

l i b r a s ( ¹2 9 1 0 g )

t a z a s ( 7 3 1 – 4 0 – 9 4

P r e c a l e n t a r e l h o r n o a 4 0 0 ° F ( 2 0 0 ° C ) .

t a z a ( 8 0 m l ) d

3 ⁄

c u c h a r ¹¾ a d i t a d

c u c h a r 1 a d i t a d

p u e r r o 1 m e d i a

d i e n t e s 3 d e a j o

c u c h a r 3 a d a s d

t a z a ( 2 3 1 5 m l ) d e l e c h e b a j a e n g r a s a

t a z a s ( 1 5 . 2 L ) d e c a l d o d e v e g e t a l e s c a l i e n t e

t a z a ( 6 0 ¼ m l ) d e v i n o b l a n c o

m a n z a n 2 a s m e d i a n a s , p e l a d a s y c o r t a d a s e n p e d a z o s

c h a l o t e 2 s p e q u e ñ o s , f i n a m e n t e p i c a d o s

c u c h a r ¼ a d i t a d e s a l m a r i n a o k o s h e r

C a n t i d a

l i b r a s ( 2 1 ½ . 1 k g ) d e c h i r i v í a s ( " p a r s n i p s " ) , p e l a d a s y c o r t a d a s e n r o d a j a s

c u c h a r 3 a ½ d a s d e a c e i t e d e o l i v a v i r g e n e x t r a

P u e d e s e r v i r s e c a l i e n t e o f r í a .

C a n t i d a d : 1 0 t a z a s ( 2 . 3 L )

C r e m a d e c h i r i v í a a s a d a y m a n z a n a

E s t a s o p a e s h e r m o s a , l i g e r a

C r e m a d e a r v e j a s

1 6

m g • F i b r a 3 m g • C a l c i o 1 4 m g • S o d i o 2 0 g • C o l e s t e r o l 0

• G r a s a s a t u r a d a 6

g • G r a s a 7

g • P r o t e í n a s 2

C a l o r í a s 2 4 0 ( 2 4 % d e g r a s a ) • C a r b o h i d r a t o s 2 9

I n f o r m a c i ó n n u t r i c i o n a l p o r p o r c i ó n ( 1 t a z a / 2 3 5 m l ) :

m g • F i b r a 4 m g • C a l c i o 4 6 m g • S o d i o 2 5 g • C o l e s t e r o l 0

• G r a s a s a

C a l o r í a s 1 2 0

S e r v i r c o n o s i n h i e l o .

g • G r a s a 1

g • P r o t e í n a s 2

I n f o r m a c i ó n n u t r i c i o n a l p o

y h o m o g é n e a . C e r c i o r a r s e d e m a n t e n e r l a v a r i l l a s u m e r g i d a a l l i c u a r .

l i c u a r .

s e g u n d o s , c o n u n m o v i m i e n t o s u a v e h a c i a a r r i b a y a b a j o , h a s t a o b t e n e r u n a m e z c l a s u a v e

C o l o c a r t o d o s l o s i n g r e d i e n t e s e n e n u n a j a r r a g r a n d e . L i c u a r d u r a n t e a p r o x i m a d a m e n t e 5 0

o b t e n e r

a p r o x i m

C o l o c a r

t a z a s ( 3 2 0 ½ 0 g ) d e d u r a z n o c o n g e l a d o

t a z a s ( 4 3 9 5 g ) d e c u b o s d e p i ñ a f r e s c a

b a n a n o 2 s , e n t r o z o s

o n z a s ( 8 2 3 5 m l ) d e c r e m a d e c o c o

o n z a s ( 8 2 3 5 m l ) d e r o n c l a r o

t a z a ( 1 0 ½ 0 g ) d

t a z a ( 2 0 1 0 g ) d

k i w i s , e 2 n c u b

t a z a ( 1 2 ½ 0 m l )

t a z a s ( 4 2 7 5 m l ) d e j u g o d e n a r a n j a , p e r a , m a n g o

C a n t i d a d : 8 p o r c i o n e s d e 8 o n z a s ( 2 3 5 m l )

C a n t i d a

B a t i d o v e r d e

E s t a s a b r o s a c o l a d a s e r á e l é x i t o d e s u p r ó x i m a f i e s t a .

C o l a d a d e f r u t a s m i x t a s

m g • F i b r a 3 m g • C a l c i o 5 6 m g • S o d i o 1 1 g • C o l e s t e r o l 0

g • G r a s a 1 g • P r o t e í n a s 2

• G r a s a s a

C a l o r í a s 1 1 6

m g • F i b r a 2 • g C a l c i o 2 9 4

m g • S o d i o 1 4 0 g • C o l e s t e r o l 1 2 0 • G r a s a s a t u r a d a 1 2

I n f o r m a c i ó n n u t r i c i o n a l p o

m g

g • G r a s a 1 9 g • P r o t e í n a s 9

C a l o r í a s 4 0 0 ( 4 3 % d e g r a s a ) • C a r b o h i d r a t o s 4 7

I n f o r m a c i ó n n u t r i c i o n a l p o r p o r c i ó n ( 1 t a z a / 2 3 5 m l ) :

l i c u a r .

o b t e n e r

a p r o x i m

l i c u a r .

o b t e n e r u n a m e z c l a s u a v e y h o m o g é n e a . C e r c i o r a r s e d e m a n t e n e r l a v a r i l l a s u m e r g i d a a l

a p r o x i m a d a m e n t e 4 0 s e g u n d o s , c o n u n m o v i m i e n t o s u a v e h a c i a a r r i b a y a b a j o , h a s t a

C o l o c a r t o d o s l o s i n g r e d i e n t e s e n e l v a s o m e d i d o r , e n e l o r d e n i n d i c a d o . L i c u a r d u r a n t e

C o l o c a r

t a z a ( 1 0 ½ 0 g ) d

t a z a ( 1 2 ½ 0 m l )

c u c h a r 2 a d a s d e j a r a b e d e c h o c o l a t e

t a z a ( 2 3 1 5 m l ) d e h e l a d o d e c h o c o l a t e

t a z a ( 1 7 ¾ 5 m l ) d e l e c h e c o n c h o c o l a t e

C a n t i d a

C a n t i d a d : 2 t a z a s ( 4 7 5 m l )

E s t e s a b r o s o b a t i d o e s t á

E l ú l t i m o b a t i d o p a r a l o s a m a n t e s d e l c h o c o l a t e .

B a t i d o c o n t r i p l e c h o c o l a t e

B a t i d o s ú p e r a n t i o x i d a n t e

1 5

2 4

2 3

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . " . S . . h . . o . . r . . t . c .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . B . . . u . . d . . í . n . . . d .

m g • F i b r a 3

g • G r a s a 2

m g • C a l c i o 2 3 2 m g • S o d i o 1 7 0 g • C o l e s t e r o l 0

g • P r o t e í n a s 1 3

• G r a s a s a t u r a d a 1

2 3

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

M a c a r r o

C a l o r í a s 1 9 0 ( 9 % d e g r a s a ) • C a r b o h i d r a t o s 3 3

I n f o r m a c i ó n n u t r i c i o n a l p o r p o r c i ó n ( 1 t a z a / 2 3 5 m l ) :

2 2

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . " . . T . . a p e n

l i c u a r .

2 2

" T a p e n

C r e m a

o b t e n e r u n a m e z c l a s u a v e y h o m o g é n e a . C e r c i o r a r s e d e m a n t e n e r l a v a r i l l a s u m e r g i d a a l

a p r o x i m a d a m e n t e 3 0 s e g u n d o s , c o n u n m o v i m i e n t o s u a v e h a c i a a r r i b a y a b a j o , h a s t a

2 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

C o l o c a r t o d o s l o s i n g r e d i e n t e s e n e l v a s o m e d i d o r , e n e l o r d e n i n d i c a d o . L i c u a r d u r a n t e

2 1

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S . . . a . . l . s . a . . . d . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S . . . a . . l . s . a . . . d . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C . . r . e m a

H u m u s

( o p c i m o n i e a d l ) e

1 – 2

c u c h a 2 r 1 a d a s

c u c h a r 2 a d a s d e p r o t e í n a s e n p o l v o

2 1

t a z a ( 7 0 ½ g ) d e a r á n d a n o s a z u l e s c o n g e l a d o s

2 0

t a z a ( 7 5 ½ g ) d e c u b o s d e m a n g o

2 0

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A . . d . e r e z o

. . . . . . . . . . . . . . . . . . . . . . . . . . . . V . . i n . . a . . g . . r . . e .

b a n a n o 1 , e n t r o z o s

p u e d e u s a r l e c h e d e s o y a o d e a r r o z )

2 0

t a z a ( 2 3 1 5 m l ) d e l e c h e d e s c r e m a d a o s e m i - d e s c r e m a d a ( t a m b i é n

1 9

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S . . a . . l . s . a . . . d . .

. . . . . . . . . . . . . . . . . . . . . . . . . S . . a . . l . s . a . . . m . .

C a n t i d a d : 2 t a z a s ( 4 7 5 m l )

1 9

B a t i d o p r o t e i c o

1 9

1 8

K e t c h u

M a y o n e

m g • F i b r a 4

g • G r a s a 3

m g • C a l c i o 1 8 5 m g • S o d i o 6 5 g • C o l e s t e r o l 0

g • P r o t e í n a s 6

• G r a s a s a t u r a d a 1

1 8

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C . . . r . e . . m . . . a . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C . . r . e . . m . . . a . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C . . r . e m a

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C . . r . e . . m . . . a . . .

C a l o r í a s 3 2 0 ( 7 % d e g r a s a ) • C a r b o h i d r a t o s 6 9

1 8

I n f o r m a c i ó n n u t r i c i o n a l p o r p o r c i ó n ( 1 t a z a / 2 3 5 m l ) :

1 7

l i c u a r .

1 7

o b t e n e r u n a m e z c l a s u a v e y h o m o g é n e a . C e r c i o r a r s e d e m a n t e n e r l a v a r i l l a s u m e r g i d a a l

C r e m a s , s a l s a s , s a l s a s p

a p r o x i m a d a m e n t e 3 0 s e g u n d o s , c o n u n m o v i m i e n t o s u a v e h a c i a a r r i b a y a b a j o , h a s t a

C o l o c a r t o d o s 1 l o 6 s i n g r e d i e n t e s e n e l v a s o m e d i d o r , e n e l o r d e n i n d i c a . d . . o . . . . . L . . i . c . . u . . a . r . . d . . u . . r . a . . n . . t . e . . . . . . . . . . . . C . . . o . . l . a . . d . . a . .

1 6

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . B . . a . . t . i . d . . o . . .

. . . . . . . . . . . . . . . . . . . . . . B . . a . . t . i . d . . o . . .

c u c h a r 1 a d a d e s e m i l l a s d e l i n a z a e n p o l v o

c o n g e l a d a s 3 – 4

1 6

f r e s a s

t a z a ( 7 0 ½ g ) d e a r á n d a n o s a z u l e s c o n g e l a d o s

1 6

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . B . . a . . t . i . d . . o . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . B . . a . . t . i . d . . o . . .

b a n a n o ½ , e n t r o z o s

t a z a s ( 1 6 7 5 m l ) d e y o g u r d e v a i n i l l a b a j o e n g r a s a

1 5

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . B . . . a . t i d o

t a z a ( 1 7 ¾ 5 m l ) d e j u g o d e n a r a n j a , d u r a z n o y m a n g o

B a t i d o s y o t r a s b e b i d a s

C a n t i d a d : 2 t a z a s ( 4 7 5 m l )

B a t i d o d e d e s a y u n o p a r a e l c a m i n o

R E C

1 4

r e e m p l a

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c o r r e c t a s p a r a r e p a r a r l o y a s e g u r a r s e d e q u e e l p r o d u c t o e s t é b a j o g a r a n t í a .

C u i s i n a r t a l 1 - 8 0 0 - 7 2 6 - 0 1 9 0 a f i n d e d i a g n o s t i c a r e l p r o b l e m a c o r r e c t a m e n t e , u s a r l a s p i e z a s

f a v o r i n f o r m e a l p e r s o n a l d e l c e n t r o d e s e r v i c i o q u e d e b e r í a n l l a m a r a l s e r v i c i o p o s v e n t a d e

S i d e b e l l e v I a m r p e o l a r t p a a n r t a e t : o d e f e c t u o s o a u n c e n t r o d e s e r v i c i o n o a u t o r i z a d o , p o r

1 - 8 0 0 - 7

L o s r e s i

v a r í a n d e u n E s t a d o a o t r o .

l i m i t a c i o n e s m e n c i o n a d a s p u e d e n n o r e g i r p a r a u s t e d . U s t e d p u e d e t e n e r o t r o s d e r e c h o s q u e

p e r m i t e n l a e x c l u s i ó n o l i m i t a c i ó n d e d a ñ o s i n c i d e n t a l e s o c o n s e c u e n t e s , d e m o d o q u e l a s

e x c l u y e e x p r e s a m e n t e t o d o s l o s d a ñ o s i n c i d e n t a l e s o c o n s e c u e n t e s . A l g u n o s E s t a d o s n o

n o e s v á l i d a e n c a s o d e d a ñ o s c a u s a d o s p o r m a l u s o , n e g l i g e n c i a o a c c i d e n t e . E s t a g a r a n t í a

c o n v e r t i d o r d e v o l t a j e . E s t a g a r a n t í a n o c u b r e e l u s o i n s t i t u c i o n a l o c o m e r c i a l d e l p r o d u c t o , y

r e p a r a c i o n e s n o a u t o r i z a d o s p o r C u i s i n a r t , a s í c o m o l o s d a ñ o s c a u s a d o s p o r e l u s o d e u n

E s t a g a r a n t í a e x c l u y e e x p r e s a m e n t e l o s d a ñ o s c a u s a d o s p o r a c c e s o r i o s , p i e z a s o

s o b r e c o r r i e n t e d e 1 2 0 V , u s a n d o a c c e s o r i o s y p i e z a s d e r e p u e s t o a u t o r i z a d o s s o l a m e n t e .

d e U S $ 1

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8 5 3 0 7 .

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E s t e a p a r a t o s a t i s f a c e l a s m á s a l t a s e x i g e n c i a s d e f a b r i c a c i ó n y h a s i d o d i s e ñ a d o p a r a u s o

c e r c a n o .

a f i n

w w w . c u i s i n a r t . c o m

s i s u a p a r a t o s i g u e b a j o g a r a n t í a y l e i n d i c a r á l a d i r e c c i ó n d e l c e n t r o d e s e r v i c i o m á s

a l 1 - 8 0 0 - 7 2 6 - 0 1 9 0 a n t e s d e r e g r e s a r e l a p a r a t o a C u i s i n a r t . U n r e p r e s e n t a n t e l e c o n f i r m a r á

S i s u a p a r a t o t i e n e a l g ú n p r o b l e m a , l e r e c o m e n d a m o s q u e l l a m e a n u e s t r o s e r v i c i o p o s v e n t a

A N T E S D E H A C E R R E P A R A R S U A P A R A T O

p a r a u s o

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p r o d u c t o s d e f e c t u o s o s d u r a n t e e l p e r í o d o d e g a r a n t í a .

C u i s i n a r t s e r á r e s p o n s a b l e p o r l o s g a s t o s d e r e p a r a c i ó n , r e e m p l a z o , m a n e j o y e n v í o d e l o s

e n u n a t i e n d a , p a r a u s o p e r s o n a c l o o m c p a r a s d e

n u e s t r o s e r v i c i o p o s v e n t a a l 1 - 8 0 0 - 7 2 6 - 0 1 9 0 .

d i r e c t a m e n t e a C u i s i n a r t p a r a q u e l o r e p a r e n o l o c a m b i e n . P a r a e s t o , s e d e b e l l a m a r a

L o s r e s i d e n t e s d e C a l i f o r n i a t a m b i é n p u e d e n , s i l o d e s e a n , m a n d a r e l a p a r a t o d e f e c t u o s o

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W i n d s o r , N J 0 8 5 2 0 .

d e a t e n c i ó n a l c l i e n t e a : S e r v i c e C e n t e r , C u i s i n a r t , 1 5 0 M i l f o r d R o a d , E a s t

u n n u e v o m a n g o , e l c u a l c o n t i e n e n u e v a s b a t e r í a s . O e s c r i b a a n u e s t r o c e n t r o

C u a n d o e s t i e m p o d e c a m b i a r l a s b a t e r í a s , l l a m e a l 1 - 8 0 0 - 7 2 6 - 0 1 9 0 p a r a p e d i r

d a ñ a r e l a p a r a t o .

A C C

N o i n t e n t e d e s a r m a r e l m a n g o c a r g a d o r p a r a c a m b i a r l a s b a t e r í a s . E s t o p o d r í a

a u t o r i d a d e s l o c a l e s e n m a t e r i a d e r e c i c l a j e y e l i m i n a c i ó n d e d e s e c h o s .

i n f o r m a c i ó n a c e r c a d e l r e c i c l a j e d e l a s b a t e r í a s , c o m u n í q u e s e c o n l a s

T a m p o c o s e d e b e n t i r a r l a s b a t e r í a s c o n e l r e s t o d e l a b a s u r a . P a r a m á s

N u n c a

l a v a v a j

E l v a s o

l a s b a t e r í a s , n i l a s c o l o q u e e n u n c o m p o s t a d o r .

r e c i c l a b l e s . L a s b a t e r í a s d e b e n s e r r e c i c l a d a s a l f i n a l d e s u v i d a ú t i l . N o q u e m e

E s t e p r o d u c t o u t i l i z a c u a t r o b a t e r í a s d e n í q u e l - c a d m i o r e c a r g a b l e s y

N o u t i l i

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R E C I C L A J E D E L A S B A T E R Í A S

C u a l q u i e r o t r o s e r v i c i o d e b e s e r r e a l i z a d o p o r u n t é c n i c o a u t o r i z a d o .

N o s u m e r j a l a l a v a c v a a j j a i l l a d s e . e n g r a n a j e s e n a g u a u o t r o l í q u i d o .

L I C U

u n p a ñ o h u m e d e c i d o . L a v e e l b a t i d o r e n a g u a j a b o n o s a t i b i a , o e n e l

e n g r a n a j e s , j a l á n d o l o s e n d i r e c c i ó n o p u e s t a . L í m p i e l a l a c a j a d e e n g r a n a j e s c o n

S e p a r e e l a c c e s o r i o b a t i d o r d e l b l o q u e - m o t o r . S e p a r e e l b a t i d o r d e l a c a j a d e

C u a l q u

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1 6

p u / ₃l g a d a ( 5 m m ) d e d i á H m a g e a t r o u

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p a r a m

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c o r r i e n t e p a r a q u e l a s b a t e r í a s s i e m p r e e s t é n 1 0 0 % c a r g a d a s .

r e s t o d e l t i e m p o , m a n t e n g a e l m a n g o c a r g a d o r c o n e c t a d o a l a t o m a d e

1 1

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b a s e d e c a r g a t a m b i é n p u e d e u b i c a r s e a d e n t r o d e u n a r m a r i o o s o b r e u n

t i e m p o , m a n t e n g a e l m a n g o c a r g a d o r c o n e c t a d o a l a t o m a d e c o r r i e n t e . L a

p a r a m a n t e n e r e l a p a r a t o l i s t o d u r a n t e p e r í o d o s d e u s o i n t e n s i v o . E l r e s t o d e l

P u e d e d e j a r e l m a n g o c a r g a d o r c o n e c t a d o a l b l o q u e - m o t o r . E s t o e s m u y ú t i l

L U Z D

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m o t o r e n e l o t r o d e p ó s i t o , d e m a n e r a q u e e l l o g o t i p o C u i s i n a r t p e r m a n e z c a

l a v a r i l l a e n u n o d e l o s d e p ó s i t o s , l a s c u c h i l l a s h a c i a a b a j o . C o l o q u e e l b l o q u e -

P a r a g u a r d a r l a l i c u a d o r a d e m a n o , s e p a r e l a v a r i l l a d e l b l o q u e - m o t o r y c o l o q u e

p l a n a s s o b r e l a e n c i m e r a .

T I E M P

D e s l i c e s u a v e m e n t e l o s r e s a l t o s e n l a s m u e s c a s , h a s t a q u e a m b a s p i e z a s e s t é n

r e s a l t o s e n l a p a r t e d e a t r á s c o n l a s d o s m u e s c a s d e l a p i e z a a l a i z q u i e r d a .

e l e v a d a s d e b e r í a n e s t a r e n e l c e n t r o . A l c e l a p i e z a d e r e c h a ; a l i n e e l o s d o s

e n f o r m a d e c í r c u l o a p u n t a n d o h a c i a l a d e r e c h a y l a i z q u i e r d a . L a s p a r e d e s

A l i n e e l a s d o s p i e z a s d e e s p a l d a s s o b r e u n a s u p e r f i c i e p l a n a , c o n l o s d e p ó s i t o s

a p r o x i m

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M A N T E

c o n s u m

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L a s d o s p i e z a s d e l a b a s e d e a l m a c e n a j e e n c a j a n . ( v é a s e l a i l u s t r a c i ó n a r r i b a ) .

I N S T A L A C I Ó N S O B R E L A E N C I M E R A

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d o s t o r n i l l o s p r o v e í d o s .

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P a r a m o n t a r a l a p a r e d , u t i l i c e l a s d o s c l a v i j a s d e p l á s t i c o y l o s

m a n t e n e r s e s e p a r a d a s p a r a m o n t a r a l a p a r e d .

p u e d e n c o n e c t a r s e p a r a g u a r d a r e l a p a r a t o s o b r e l a e n c i m e r a o

i n c l u y e u C n u a i s b i a n s a e r t d e a l m a c e n a j e d e d o s p i e z a s q u e

n o h a n s i d C o u i p s i r n e a -

d e

L a l i c u a d o r a d e m a n o i n a l á m b r i c a S m a r t S t i c k P L U S

^LI N ^{a s}S ^{b a}T

d e

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1 0

d e s e a d a .

( m o n t a d C a l s a ) r a s

N o p r o c e s a r m á s d e 2 – 3 c l a r a s d e h u e v o . P r o c e s a r c o n t i n u a m

c o n s i s t e n c i a d e s e a d a .

( b a t i d a )

C r e m a / n a t a

N o p r o c e s a r m á s d e ¼ t a z a ( 6 0 m l ) a l a v e z . P r o c e s a r c o

U s a r p a r a m e z c l a r e i n c o r p o r a r .

L i c u a d o s i m p

P u l s a r h a s t a o b t e n e r l a c o n s i s t e n c i a d e s e a d a .

( r e s , c C e r a d r o n ) e

g ) a l a v e z .

C o r t a r e n p e d a z o s d e ½ p u l g a d a ( 1 . 5 c m ) . N o p r o c e s a r m

P u l s a r p a r a p i c a r . N o p r o c e s a r m á s d e ½ t a z a ( 1 0 0 g ) a

e l i m i n a r l o s h i l o s d u r o s .

( c r u d o s ) V e g e t a l e s

P e l a r y c o r t a r e n p e d a z o s d e ½ p u l g a d a ( 1 . 5 c m ) . P e l a r e

N o s e a c o n s e j a p r e p a r a r p u r é d e p a p a s .

( 1 0 0 g ) a l a v e z . A g r e g a r u n p o c o ( c d o e c l i í d q o u s i d ) o V e d g e e c t o a c l e c s i ó n ,

C o r t a r e n p e d a z o s d e 1 p u l g a d a ( 2 . 5 c m ) . P u l s a r p a r a p i c

a p o y a p u l g a r

P r e s i o n a r e l

c o n t i n u a m e n t e h a s t a o b t e n e r l a t e x t u r a d e s e a d a .

C e b o l l a

P e l a r y c o r t a r e n p e d a z o s d e ½ p u l g a d a ( 1 . 5 c m ) . P u l s a r

1 / 3 t a z a a l a v e z . P r o c e s a r p o r m á s t i e m p o p a r a o b t e n e r

y l u e g o p r o c e s a r c o n t i n u a m e n t e h a s t a o b t e N n u e r e c l a e s t e x t u r a

U t i l i z a r n u e c e s s i n c á s c a r a . T o s t a r l a s n u e c e s p a r a m a x i

C o l o c a r ½ t a z a ( 3 0 g ) d e h i e r b a s l i m ( f p r e i a s s c a y s H s ) e i e c r a b s a e s n e l b

d e a m a p o l a , a

m á s f i n o s .

( s e m i l l a s d e c

P u l s a r h a s t a o b t e n e r l a c o n s i s t e n c i a d e s e a d a . U s a r e l l a d

E s p e c i a s d u r

½ o n z a ( 1 5 g ) a l a v e z .

( f r e s c o ) J e n g i b r e

P e l a r y c o r t a r e n r o d a j a s d e ½ p u l g a d a ( 1 . 5 c m ) . P u l s a r p

P e l a r 6 d i e n t e s d e a j o . P u l s a r p a r a p i c a r . A j o

A p o y a p u l g a r

l u e g o p r o c e s a r c o n t i n u a m e n t e h a s t a o b t e n e r l a t e x t u r a d

A d e r e z o s y c

C o l o c a r l o s i n g r e d i e n t e s e n e l b o l , s i n c u b r i r e l e j e d e l a

l i c u a d o d e m o r a n s o l a m e n t e 1 – 2 m i n u t o s .

t e x t u r a d e s e a d a . N o p r o c e s a r m á s d e u n a o n z a a l a v e z .

a n t e s d e p i c a r l o . P u l s a r p a r a p i c a r , y l u e g o C p h r o o c c e o s l a a r t e c o n

s e p u e d e e s p e r a r h a s t a 2 0 m i n u t o s d e a u t o n o m í a . L a m a y o r í a d e l a s t a r e a s d e

u n a c a r g a c o m p l e t a v a r í a d e p e n d i e n d o d e l o q u e u s t e d e ^Cs ^ot ^rá ^{t a r}m ^{e l c}e ^{h o}z ^cc ^{o l}l ^aa ^{t e}n ^{e n}d ^po ^{e d}, ^ap ^{z o}e ^{s d}r ^eo ^{½ p u l g a d a ( 1 . 5 c m ) y}

a d e r e z o o u n a

l a s b a t e r í a s s e d e s c a r g u e n c o m p l e t a m e n t e . E l t i e m p o d e f u n c i o n a m i e n t o c o n

r e c o m i e n d a p

r e c a r g a r á l a s b a t e r í a s a l 5 0 % . B a j o c o n d i c i o n e s d e u s o n o r m a l e s , e s r a r o q u e

C o r t a r e l q u e s o e n p e d a z o s d e ¼ p u l g a d a ( 0 . 5 c m ) . P u l s

d u r a n t e 1 2 – 2 4 h o r a s p a r a r e c a r g a r s e c o m p l e t a m e n t e . U n a c a r g a d e 3 h o r a s

a m e n o s q u e

c o n t i n u a m e n t e h a s t a o b t e n e r l a t e x t u r a d e s e a d a .

P a r m e s a n o , R

( A s i a g o , L o c a t Q e l u l i e , s o r a l l a d

S i l a s b a t e r í a s s e d e s c a r g a n c o m p l e t a m e n t e , s e d e b e r á n p o n e r a c a r g a r

a n t e r i o r )

P u l s a r p a r a p i c a r , y l u e g o p r o c e s a r c o n t i n u a m e n t e h a s t a

( p a n f r e s c o o P p a a n n r d a e l l l a d d í a o

s u c a r g a r á p i d a .

H e m o s s e l e c c i o n a d o e s t a s b a t e r í a s p o r s u l a r g a v i d a ú t i l y a u t o n o m í a , a s í c o m o

c a n t i d a d d e l í q u i d o . P u l s a r p a r a p i c a r , y l u e m g o é d p i r c o o c ) e s a r c

C o l o c a r u n a p e q u e ñ a c a n t i d a d d e a ( l p i m i d e a n c t o o s P n a s c e p o j c i o l i l n a a a s s d u o s p e

c o n b a t e r í a s r e c a r g a b l e s d e n í q u e l - c a d m i o .

e s t á e q u i p a d a d e C u i s i n a r t

S u l i c u a d o r a d e m a n o i n a l á m b r i c a S m a r t S t i c k P L U S

C A R G A Y V I D A Ú T I L D E L A S B A T E R Í A S

C o m e n t a r i o s

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P A U T A

s u p e r f i c i e .

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r e s u l t a d o s u

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d u r a n t e e l l

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p o d r í a d a ñ a

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f u n c i o n a m i e

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2 0 – 3 0 s e g u

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i n g r e d i e n t e s

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c a n t i d a d e s

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3 ∕ d e l b o l .

d e b e r í a n p a

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U t i l i 2 c 0 e . l a l i c u a d o r a d e m a n o p a r a p r e p a r a r s a l s a s s u a v e s y h o m o g é n e a s .

c a j a d e e n g

N o 4 s . u m e r j a

c a p u c h i n o o c a f é c o n l e c h e .

L a l i 1 c 9 u . a d o r a d e m a n o e s p e r f e c t a p a r a e s p u m a r l a l e c h e , p a r a s e r v i r c o n

c o n e l r e v e s

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a m b i e n t e .

P a r a 1 8 p . r e p a r a r m a n t e q u i l l a a r o m a t i z a d a , u t i l i c e m a n t e q u i l l a a t e m p e r a t u r a

A l g 2 u . n a s e s p

N o 1 s . u m e r j a

C O N

O b t e n d r á c r e m a s e s p e s a s y h o m o g é n e a s m u y r á p i d a m e n t e .

s u a v e h a c i a a r r i b a y a b a j o , h a s t a o b t e n e r l a c o n s i s t e n c i a d e s e a d a .

L i c u 1 e 7 l . a s s o p a s d i r e c t a m e n t e e n l a c a c e r o l a / o l l a , u s a n d o u n m o v i m i e n t o

D e s c o n 6 e . c t e

s e g u i d o s .

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v a c í o .

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a p a g a r á a l a

O p r i m a 4 . e l b

R e 9 t i . r e l o s a l i m e n t o s d e l b o l c o n u n a e s p á t u l a .

S u m e r 3 j a . l a

E n c h u f 2 e . e l

N U N C A T O Q U E L O S F I L O S D E L A C U C H I L L A .

R e 8 t i . r e l a c u c h i l l a , a g a r r á n d o l a c u i d a d o s a m e n t e p o r l a p a r t e d e p l á s t i c o .

b l o q u e - m o t o r d e l a t a p a y r e t i r e l a t a p a d e l b o l .

T R 7 A . S I N M O V I L I Z A R S E L A C U C H I L L A , d e s e n c h u f e e l a p a r a t o , s e p a r e e l

( v é a s e l a s i n

C o n e c 1 t e . e l

S u 6 e . l t e e l b o t ó n d e v e l o c i d a d p a r a a p a g a r e l m o t o r .

n o s a c

l a s m á s

m o v i m

i n c o r p o

L a c u c

e l b o l c o n u n a m a n o d u r a n t e e l f u n c i o n a m i e n t o .

N o t a : D e b i d o a l a p o t e n c i a d e l m o t o r , l e r e c o m e n d a m o s q u e s o s t e n g a

d u r a n t e m á s d e 1 5 s e g u n d o s s e g u i d o s .

N o 5 h . a g a f u n c i o n a r e l a p a r a t o c o n e l a c c e s o r i o p i c a d o r / m o l e d o r p u e s t o

P r e 4 s . i o n e e l b o t ó n d e e n c e n d i d o / a p a g a d o .

p u e d e

C i e 3 r . r e l a t a p a d e l b o l . A s e g ú r e s e d e q u e l a t a p a e s t é d e b i d a m e n t e p u e s t a .

p a r a c o

a d e r e z o

u n a g r a

L a c u c h

c o r t a d o s e n p e d a z o s p e q u e ñ o s y d e q u e e l b o l n o e s t é m u y l l e n o .

C o 2 l o . q u e l o s i n g r e d i e n t e s e n e l b o l . A s e g ú r e s e d e q u e l o s a l i m e n t o s e s t é n

d e b i d a m e n t e i n s t a l a d a .

s e g u r a , c o m o u n a e n c i m e r a . A s e g ú r e s e d e q u e l a c u c h i l l a e s t é

C o 1 l o . q u e e l b o l d e l a c c e s o r i o p i c a d o r / m o l e d o r s o b r e u n a s u p e r f i c i e p l a n a y

C Ó M O

F U N C I O N A M I E N T O

C Ó M O P I C A R / M O L E R

a l s o l t a

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b o t ó n .

O p 3 r . i m a e l b o t ó n d e e n c e n d i d o / a p a g a d o . E l a p a r a t o s e a p a g a r á a l s o l t a r e l

c u c h i l l a

M a n t e n

2 . S u m e r j a e l b a t i d o r e n l a m e z c l a .

V é a s e l a s e c c i ó n " I n s t r u c c i o n e s d e e n s a m b l a d o " .

C o 1 n . e c t e e l a c c e s o r i o b a t i d o r a l b l o q u e - m o t o r .

C Ó M O

F U N

C Ó M O B A T I R

c o n e l á r b o

m o l e d o r . H

C o 3 n . e c t e e l

m o l e d o r

p i c a d o r /

a c c e s o r i o

T a p a d e l

b l o q u e a l a

A g a r r e l a c

M u e s c a s ( K )

o p r i m i e n d o e l b o t ó n d e l i b e r a c i ó n d e l a v a r i l l a .

b l o q u e e n . P u e d e q u e s e l e h a g a m á s f á c i l

m o t o r y c o n e c t e a m b a s p i e z a s h a s t a q u e s e

H a 3 g . a c o i n c i d i r e l a c c e s o r i o b a t i d o r c o n e l b l o q u e

4 a .

p a r a s u j e t a r l o ( C ) .

I n t 2 r o . d u z c a l a e x t r e m i d a d e n e l o r i f i c i o y e m p u j e

A F I L A D L O A D O

m o l e d o r

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s u p e r i o r

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m o t o r

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i n f e r i o r

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p e q u e ñ o e n l a c a j a d e e n g r a n a j e s ( B ) .

A l i n 1 e . e l a e x t r e m i d a d d e l b a t i d o r ( A ) c o n e l o r i f i c i o

A c c e s o r i o b a t i d o r

t a p a d e l b o l .

a p a r a t o , s e p a r e e l b l o q u e - m o t o r d e l a t a p a y r e t i r e l a

T R 6 A . S I N M O V I L I Z A R S E L A C U C H I L L A , d e s e n c h u f e e l

L A D O R E C T O

P a r a a p a g a r e l a p a r a t o , s u e l t e e l b o t ó n .

e n c e n d i d o / a p a g a d o p a r a e n c e n d e r e l a p a r a t o .

o t r a m a n o s o b r e l a t a p a d e l b o l . O p r i m a e l b o t ó n d e

S o 5 s . t e n g a e l b l o q u e - m o t o r c o n u n a m a n o y c o l o q u e l a

m u e s c

N o t e l a

m á s i n

( V é a s e

c u c h i l l a . P a

S i l a s o s t i e

p a r a m á s i n

( V é a s e l a s

l a c u c h i l l a .

S i l a s o s t i e

G i r b e . l a t a p a e n s e n t i d o h o r a r i o p a r a s u j e t a r l a .

t a p a e s t á d e b i d a m e n t e a s e n t a d a s o b r e e l b o l .

c o i n c i d e n c o n l a s 3 m u e s c a s d e b a j o d e l a t a p a y q u e l a

C e r a c . i ó r e s e q u e l o s 3 r e s a l t o s e n l a p a r t e s u p e r i o r d e l b o l

C o 4 l o . q u e l a t a p a d e l b o l s o b r e é s t e .

3 .

r e s u l t a r ú t i l o p r i m i r e l b o t ó n d e l i b e r a c i ó n d e l a v a r i l l a .

q u e s e b l o q u e e n . D e b e r í a e s c u c h a r u n " c l i c " . P u e d e

d i f e r e n t e s .

I M P O R T A N

S O L A M E N T E . N O T O Q U E L O S F I L O S D E L A C U C H I L L A .

S O S T E N G A L A C U C H I L L A P O R E L C E N T R O D E L A R O ( K )

D e b j e . q u e l a c u c h i l l a s e d e s l i c e a l o l a r g o d e l p o s t e .

p l á s t i c o ( G ) , h a c i e n d o c o i n c i d i r e l o r i f i c i o e n e l a r o c o n e l p o s t e .

C o n e c t e e l a r o d e l a c u c h i l l a P ( F a ) r a a 2 l a e p . n o s s a t e m d b e l a r l a c u c h i l l a :

s o ( E b ) r e e l e j e .

c u c h i l l a c o m p l e t a m e n t e e n s a m b l a d a

N o 2 t e . e l e j e ( C ) e n e l f o n d o d e l b o l . D e s l i c e l a

s e c a y s e g u r a ,

A C C E

C o 1 l o . q u e e l b o l s o b r e u n a s u p e r f i c i e p l a n a ,

" E n s a m b l a d o " .

a p a r a t o s e g ú n s e d e s c r i b e e n l a s e c c i ó n

A n t e s d e p r o c e s a r c u a l q u i e r a l i m e n t o , e n s a m b l e e l

b l o q u e - m o t o r d e s p u é

S e p a r e N o e t l a m : a n g o c a r

r e t i r a r

i n s t a l a r /

p a r a

l i b e r a c i ó n

V é a s e l a s p a u t a s d e u s o d e l a c c e s o r i o p i c a d o r / m o l e d o r e n l a p á g i n a 9 .

f á c i l m e n t e . P a r a i n v e r t i r l a c u c h i l l a , v é a s e l a s i n s t r u c c i o n e s a c o n t i n u a c i ó n .

o t r a m a n o .

e l m a n g o c a r g a

L a c u c h i l l a c u e n t a c o n u n a r o d e p l á s t i c o q u e p e r m i t e d a r l e v u e l t a

c u c h i l l a r e v e r s i b l e t i e n e u n f i l o a f i l a d o p a r a m o l e r , y o t r o r e c t o p a r a p i c a r .

u b i c a d o a r r i b a

P r e s i o n e e l b o t

d e

e s t á e q u i p a d o d c e o C n u u i s n i a n a c r u t S c t h i c i l k l a P r L e v U e S r s i b l e . L a

e l b o t ó n

E l a c c e s o r i o p i c a d o r / m o l e d o r d e l a l i c u a d o r a d e m a n o i n a l á m b r i c a S m a r t

P r e s i o n a r

m o t o r f i r m e m e

P a r c a . s e p a r a r : S

C U C H I L L A R E V E R S I B L E

e n c a j e n . D e b e r

P r e s i o n e h a s t a

r e s a l t o s s o b r e

d e l m a n g o c a r g

l a s d o s m u e s c a

P r e b s . i o n e e l b o t

C o J n . e c t o r d e l a c c e s o r i o p i c a d o r / m o l e d o r

L e I n . g ü e t a s p a r a a l z a r

2 b .

T a p H a . d e l b o l

P o s G t . e d e p l á s t i c o

A r o F . d e l a c u c h i l l a

a d e n t r o d e l m a

a p o y a p u l g a r y

t o m a d e c o r r i e

d e s c o n e c t e e l

D e s a p . u é s d e c a

C u E c . h i l l a r e v e r s i b l e

P i e D s . a n t i d e s l i z a n t e s

a p o y a p u l g a r

P r e s i o n a r e l

C u C c h . i l l a d e m e t a l e n s a m b l a d a

2 a .

R e B s a . l t o s ( 3 ) p a r a c o n e c t a r l a t a p a

I n 2 s . t a l a c

A p o y a p u l g a r

B o A l .

b i s f e n o l A (

N i n g u n a d e

( n o i l u s t r S a i d n o B ) 1 P 6 A .

n i v e l d e l a s c u c h i l l a s o d e l a c c e s o r i o b a t i d o r .

j a l e l a v a r i l l a h a c i a a b a j o . N o a g a r r e l a v a r i l l a a l

P a r b a . s e p a r a r : P r e s i o n e e l b o t ó n d e l i b e r a c i ó n y

T a m b i é n p u

P u e d e r e t i r

C u c h 1 i l 5 l a . l i c

" c l i c " .

f á c i l m e n t e

s e g ú n s e i n d i c a . P r e s i o n e h a s t a q u e e s c u c h e u n

H a a g . a c o i n c i d i r l a v a r i l l a c o n e l b l o q u e - m o t o r ,

a d e r e z o s p

m e d i r f á c i l m

V a s o t r a n s p

V a s o 1 m 4 . e d i

1 .

I n s t a l a 1 c . i ó n / R e m o c i ó n d e l a v a r i l l a .

b l o q u e - m o t o r a n t e s d e i n s t a l a r / r e t i r a r l o s a c c e s o r i o s .

c o n u n a s u p

L a l i c u a d o r a

L i m p 1 i e 3 z . a f

N o t a : P a r a e v i t a r l a s h e r i d a s , s i e m p r e s e p a r e e l m a n g o c a r g a d o r d e l

c u e n t a

d e C u i s i n a r t

E N S A M B L A D O

p a r a i n s t a l a

c o n o s i n e

d e l a b a s e

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d o s p i e z a s

E l o t r o l a d o

B a s e d e a l m

A l m a 1 c 2 e . n a j

p á g i n a 1 0 .

c a r g a r d u r a n t e 2 4 h o r a s . V é a s e l a s e c c i ó n " I n s t r u c c i o n e s d e c a r g a " e n l a

n o h a n s i d C o u i p s r i n e a - c r t a r g a d a s . ¡ A n t e s d e l p r i m e r u s o , l a s d e b e r á

d e

L a s b a t e r í a s d e s u l i c u a d o r a d e m a n o i n a l á m b r i c a S m a r t S t i c k P L U S

L e a c u i d a d o s a m e n t e l a s i n s t r u c c i o n e s a n t e s d e u s a r e l a p a r a t o .

( b a n d e j a s u p e r i o r s o l a m e n t e ) . S e q u e t o d a s l a s p i e z a s a n t e s d e u s a r e l a p a r a t o .

a c c e s o r i o b a t i d o r , e l v a s o m e d i d o r y l a v a r i l l a a m a n o o e n e l l a v a v a j i l l a s

a b s o r b e n t e . M a n i p u l a r c o n s u m o c u i d a d o . L a v e l a c u c h i l l a l i c u a d o r a , e l

h u m e d e c i d o a n t e s d e l p r i m e r u s o . S e q u e t o d a s l a s p i e z a s c o n u n p a ñ o s u a v e y

L e a c o n s e j a m o s q u e l i m p i e e l a p a r a t o c o n u n p a ñ o l i m p i o y l i g e r a m e n t e

s o l a m e n t e

m i n u t o s . ¡ L

U n a c a r g a

L a r g 1 a 1 . a u t o

a d e n t r o d e l a c a j a . L e a c o n s e j a m o s q u e g u a r d e e l m a t e r i a l d e e m b a l a j e .

R e t i r e e l m a n u a l d e i n s t r u c c i o n e s y o t r o s f o l l e t o s d e l a c a j a y r e g r e s e e l i n s e r t o

l i c u a d o r .

q u e e l a c c e

a l b l o q u e - m

a c c e s o r i o p

P e r m i t e p i c

A c c e 1 s 0 o . r i o

a l m a c e n a j e .

d e a l m a c e n a j e d e l a c a j a . L a c u c h i l l a l i c u a d o r a e s t á e n l a b a s e d e

N o t a : L a c u c h i l l a l i c u a d o r a e s m u y f i l o s a . T e n g a c u i d a d o a l r e t i r a r l a b a s e

p i e z a d e l a c a j a .

d e l i c i a s .

i n s e r t o d e c a r t ó n u b i c a d o e n c i m a d e l a p a r a t o . R e t i r e c u i d a d o s a m e n t e c a d a

C o l o q u e l a c a j a s o b r e u n a s u p e r f i c i e l l a n a y s e g u r a . A b r a l a c a j a y r e t i r e e l

c l a r a s y p r e

E s t e a c c e s o

F á c i l d e i n s

A c c e s 9 o . r i o

A N T E S D E E M P E Z A R

a c e r o i n o x i d a b l e e v i t a l a s s a l p i c a d u r a s .

F á c i l d e i n s t a l a r s o b r e e l b l o q u e - m o t o r . E l p r o t e c t o r d e c u c h i l l a s d e

i n o x i d a b l e

a c e r o

d e c u c h i l l a s

p i c a d o r a d e

A c c e s 8 o . r i o l i c u a d o r c o n c u c h i l l a s d e a c e r o i n o x i d a b l e y p r o t e c t o r

C u c h i l l a

l i b e r a c i ó n p a r a s e p a r a r l a _dv _ea _sr _mi l l _oa _{n t}d _{a b}e _ll _eb l o q u e - m o t o r .

F á c i l d e u s a r , f á c i l d e l i m p _Vi a _ar _{r i l l}y _af á c i l d e g u a r d a r . P r e s i o n e e l b o t ó n d e

V a r i l l a 7 d . e s m o n t a b l e

B o l d e 6 2 0 m l

N o r e q u i e r e c a b l e .

c a r g a d o r a l a t o m a d e c o r ^lr ^ai e ^vn ^{a r}t ⁱe ^{l l a}.

l i b e r a c i ó n d e

b l o q u e - m o t o r , d e s l i c e l a c _Bl a _ov _{t ó}i j _na _dh _ea c i a f u e r a y c o n e c t e e l m a n g o

A c c e s o r

P r e s i o n e e l b o t ó n d e l i b e r a c i ó n p a r a s e p a r a r e l m a n g o c a r g a d o r d e l

B l o q u e - m o t o r

e s t á n c a r g a n d o . L a l u z p e r m a n e c e e n c e n d i d a d e s p u é s d e l a c a r g a .

m a n g o

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e n c e n d i d o /

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c ó m o d o y u n a l c a n c e f á c i l a l b o t ó n d e e n c e n d i d o . E l r e v e s t i m i e n t o d e

u t e n s i l i o p a r a r e v o l v e r . L a f o r m a d e l m a n g o p r o p o r c i o n a u n c o n t r o l

c o m o d i d a d . E l m a n g o s e a g a r r a d e l a m i s m a m a n e r a q u e s e a g a r r a u n

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u n a c a r g a d e 3 h o r a s . U n a c a r g a

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a p a r a t o c o n e c t a d o p r e s e n t a u n r i e s g o d e i n c e n d i o , e s p e c i a l m e n t e s i é s t e

d e s c o n e c t e e l a p a r a t o a n t e s d e g u a r d a r l o e n u n a r m a r i o

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. D e j a r e l

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i n d u s t r i a l .

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c u c h i l l a e s t é c o m p l e t a m e n t e i n m ó v i l .

c e r r a d a a n t e s d e e n c e n d e r e l a p a r a t o . N o i n t e n t e a b r i r l a t a p a h a s t a q u e l a

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a p a r a t o .

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d e i n c e n d i o

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a t e n c i ó n m é d i c a .

i n m e d i a t a m e n t e c o n a b u n d a n t e a g u a d u r a n t e 1 0 m i n u t o s o m á s . B u s q u e

v i n a g r e . S i e l l í q u i d o e n t r a r a e n c o n t a c t o c o n l o s o j o s , e n j u á g u e l o s

a g u a y j a b ó n y ( 2 ) n e u t r a l i c e l a a c i d e z d e l a p i e l c o n j u g o d e l i m ó n o

p o t a s i o ) e n t r a r a e n c o n t a c t o c o n l a p i e l , ( 1 ) l a v e l a p i e l r á p i d a m e n t e c o n

a d e n t r o d e l a s b a t e r í a s ( e l c u a l e s u n a s o l u c i ó n d e 2 0 – 3 5 % d e h i d r ó x i d o d e

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r e v i s i ó n , r e p

d a ñ a d o . R e

d e q u e h u b

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l i b r e .

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p o r e l c a l o r .

q u e m e n i c o l o q u e l a s b a t e r í a s e n u n c o m p o s t a d o r , y a q u e p u e d e n e x p l o t a r

a p a r a t o . V é a s e l a s e c c i ó n " R e c i c l a j e d e l a s b a t e r í a s " e n l a p á g i n a 1 2 . N o

c u a l e s d e b e n r e c i c l a r s e s e g ú n l a s l e y e s v i g e n t e s a l f i n a l d e l a v i d a ú t i l d e l

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1 4 . N o u

c a r g a r e s t e

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L a s b a t e r í a s p u e d e n e x p l o t a r a l c a l e n t a r s e .

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t o m a d e c o

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i n m e d i a t a m e n t e .

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o d e s u p e r f

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p e q u e ñ a s c a n t i d a d e s a l a v e z .

e s p e c i a l m e n t e l í q u i d o s c a l i e n t e s , u t i l i c e u n r e c i p i e n t e a l t o o p r o c e s e

P a r a 1 0 r e . d u c i r e l r i e s g o d e s a l p i c a d u r a o q u e m a d u r a a l m e z c l a r l í q u i d o s ,

c u i d a d o .

L a 9 s . c u c h i l l a s y l o s a c c e s o r i o s s o n M U Y F I L O S O S . M a n i p u l a r c o n s u m o

v a r i l l a .

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u n a e s p á t u l a d e g o m a , s i e m p r e q u e e l a p a r a t o e s t é a p a g a d o .

u t e n s i l i o s l e j o s d e l o s a c c e s o r i o s d u r a n t e e l f u n c i o n a m i e n t o . S e p o d r á u s a r

y / o d a ñ o s a l a p a r a t o , m a n t e n g a l o s d e d o s , c a b e l l o , r o p a , e s p á t u l a s y o t r o s

E v i 7 t e . e l c o n t a c t o c o n l a s p i e z a s m ó v i l e s . P a r a e v i t a r e l r i e s g o d e h e r i d a s

1 4

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

P a t r ó n

G a r a n t

1 4

i n s t a l a r o r e m o v e r p i e z a s y a n t e s d e l i m p i a r l o .

D e 6 s . c o n e c t e e l m a n g o c a r g a d o r c u a n d o n o e s t é e n u s o , a n t e s d e

1 3

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . R . . e . . c . . i . c . . l a .

m o t o r a n t e s d e i n s t a l a r / r e m o v e r l a s c u c h i l l a s y / o l o s a c c e s o r i o s .

1 3

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . L . . i m . . . p . . . i e . . z

P a r a e 5 v i . t a r l a s h e r i d a s , s i e m p r e s e p a r e e l m a n g o c a r g a d o r d e l b l o q u e -

1 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A . . l . m . . . a . . c . . e

i n f l a m a b l e s .

N o 4 h . a g a f u n c i o n a r e l a p a r a t o e n l a p r e s e n c i a d e v a p o r e s e x p l o s i v o s o

1 0

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . I n . . s . . t . r . . u . . c .

a p a r a t o c u i d a d o s a m e n t e c u a n d o e s t é u s a d o p o r o c e r c a d e n i ñ o s .

1 0

. . . . . . . . . . . . . . . . . . . . . . . . . P . . a . . u . . t . a . . s .

. . . . . . . . . . . . . . . . . . . . . . . . . . C . . o . . n . . s . . e . . j

E s t e a p 3 a . r a t o n o d e b e r í a s e r u s a d o p o r n i ñ o s . S u p e r v i s e e l u s o d e e s t e

c u i d a d o s a m e n t e l a u n i d a d a n t e s d e c o n t i n u a r .

c a y e r a e n l í q 8 u i d o , d e s c o n é c t e l o y l u e g o r e t í r e l o d e l l í q u i d o . L i m p i e y s e q u e

F u n c i o

E n s a m

s u m e r j a n i n g u n a o t r a p a r t e d e l a p a r a t o e n a g u a u o t r o l í q u i d o . S i e l a p a r a t o

m o t o r e n a g u a u o t r o l í q u i d o . S ó l o l a v a r i l l a d e s m o n t a b l e e s s u m e r g i b l e . N o

P a r a r e 2 d . u c i r e l r i e s g o d e e l e c t r o c u c i ó n , n o p o n g a e l c a r g a d o r o e l b l o q u e -

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A . . n . . t . e . . s . . . d

L E 1 A . T O D A S L A S I N S T R U C C I O N E S .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P . . i . e . . z . a . . s . .

s e g u r i d a d , i n c l u i d a s l a s s i g u i e n t e s :

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . M . . . e . . d . i d a

S i e m p r e q u e u s e a p a r a t o s e l é c t r i c o s , d e b e t o m a r p r e c a u c i o n e s b á s i c a s d e

Í N D I

M E D I D A S D E S E G U R I D A D I M P O R T A N T E S

P a r a s u s e g u r i d a d y p a r a d i s f r u t a r

C S B - 7 8

L i c u a

R E C E T A S

I N S T R U C

Version no : IB-8270-ESP

Fold Size : 210x148MM

Saddle Stitched 48 pp

105gsm artpaper for whole book

Material : (Cover):

(Inside):

Coating : Gloss Varnishing in cover

Color(Cover) : 4C(CMYK)+1C(BK)

(Inside) : 1C(BK)+1C(BK)

Andy Ws.Chan

Co-ordinator :

Date : NOV-05-2013

Hugo Description

PDF version : IB-8270-ESP(0.2) BOOK

Hugo Code : CEM0497IB-1-1

Color Series :

Hugo Diecut :

Operator : WANG

IRP : BBJ

Remark : Quality Request(1)

Cyan

Magenta

Yellow

Black

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