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.  
2
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
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  
4
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  
1.  
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.  
5
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.  
2
Before you process any food, assemble the parts.  
E
1. Place the prep bowl on a flat, dry, stable sur-  
face.  
CHOPPER/GRINDER ATTACHMENT  
J
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.  
C
G
F
H
E
I
B
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.  
A
C
b. Let the blade ring slide to the bottom of the plastic sheath.  
D
6
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.  
3.  
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.  
A
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.  
7
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.  
b
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.  
8
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  
2
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.  
9
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.  
10  
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.  
11  
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.  
12  
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.  
13  
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.  
14  
Breakfast Shake for the Road  
RECIPES  
Makes 2 cups  
Smoothies, Shakes, and Drinks  
¾
6
½
½
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  
1
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  
1
1
½
½
2
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  
15  
Super “C” Smoothie  
Triple Chocolate Shake  
The ultimate chocolate lover’s milkshake.  
This delicious smoothie is packed with vitamin C.  
Makes 2 cups  
Makes 2 cups  
¾
1
2
cup chocolate milk  
cup premium chocolate ice cream  
tablespoons chocolate syrup  
½
½
½
½
½
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  
2
8
8
2
3
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  
½
2
1
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  
½
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  
16  
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  
¼
2
2
¼
5
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  
3
3
1
1
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  
¾
1
cup reduced-fat milk  
1
3  
3 to 4 cups vegetable stock, hot  
Preheat oven to 400°F.  
2
pounds (about 5 cups) frozen peas, divided  
cup chopped fresh parsley  
cup half-and-half  
1
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.  
1
3
3
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.  
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  
17  
Lightened Broccoli and Potato Soup  
5
cups vegetable stock  
cup half-and-half  
1
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  
2
½
1¾  
1
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.  
2
1
3
4
¾
3
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  
¼
1
½
½
½
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  
2
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  
3
2
3
1
¾
2
2
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.  
18  
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  
½
1
½
1
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  
1
½
1
3  
Adjust seasoning to taste.  
¾
½
¼
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  
¼
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  
6
1
1
1
1
¼
1
1
2
1
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.  
3
10  
2
10  
½
1
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  
¼
teaspoon fennel seed  
pinch sea or kosher salt  
¼
cup granulated sugar  
19  
2
3
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  
1
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.  
1
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)  
½
½
1
¼
¼
¾
1
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  
½
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  
1
2
½
1
¾
½
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  
1
1
3½  
2
½
¼
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
1
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.  
20  
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  
1
½
2
garlic clove  
jalapeño, seeded and cut into ½-inch pieces  
tablespoons fresh cilantro  
Adjust seasoning to taste. Serve with warm tortilla chips.  
1
3
½
¼
¾
1
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  
1
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  
1
garlic clove  
Adjust seasoning to taste.  
¼
½
¼
½
¼
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  
¼
1
Homemade salsa in just a few minutes – and it is fat-free, too.  
Makes 1¼ cups  
1
1
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.  
¼
½
1
¼
1½  
¼
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  
1
1
3  
21  
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  
6
garlic cloves, peeled  
2
2
¾
1
Vidalia (or Spanish) onions, quartered  
tablespoons extra virgin olive oil  
teaspoon sea or kosher salt, divided  
tablespoon honey  
Roasted Pepper Tapenade  
3
¾
3
tablespoons fresh parsley  
teaspoon freshly ground black pepper  
tablespoons grated Parmesan  
Makes 1 cup  
½
½
½
2
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.  
½
2
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  
1
1
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.  
1
1
1
Adjust seasoning to taste.  
¼
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.  
1
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  
1
1
3  
1½  
½
2
Adjust seasoning to taste. Serve with crackers or crostini.  
22  
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  
2
3
cup almond meal  
cup confectioners’ sugar  
large egg whites  
pinch sea or kosher salt  
1
4
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.  
¼
¼
1
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):  
2
3  
cup bittersweet or semisweet chocolate, chopped  
tablespoons unsalted butter, cut into ½-inch cubes  
pinch sea or kosher salt  
3
Mexican Chocolate Pudding  
The hint of spice in this pudding adds a wonderful twist  
on the traditional chocolate pudding.  
½
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.  
½
2
cup granulated sugar  
tablespoons cornstarch  
¾
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.  
¼
1
3  
6
2
1½  
3
1
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.  
23  
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.  
½
1¼  
¼
1
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.  
6
¾
1
1
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:  
1
pound strawberries, hulled and sliced  
2
tablespoons granulated sugar  
cups heavy cream  
cup plus 2 tablespoons confectioners’ sugar  
teaspoon pure vanilla extract  
1½  
¼
1
©2013 Cuisinart  
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  
24  
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  
© 2 0 1 3 C u i s i n a r t  
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  
g
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  
g
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  
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  
6
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 ,  
g
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 • 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 ⁄  
1
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 .  
2
" 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  
g
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 ) :  
g
* 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 .  
2
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 .  
g
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  
1
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  
g
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 • 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 ⁄  
1
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  
g
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 • 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 ⁄  
1
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  
g
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 • 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 • 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 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  
g
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 • 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 .  
g
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  
g
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 1 3 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  
g
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 • 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 • 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 ∕  
2
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  
g
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 • 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  
g
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 • 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 ⁄  
1
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  
2
®
g
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 • 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  
g
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 • G r a s a 7  
g • P r o t e í n a s 5  
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  
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
• 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 • 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 ⁄  
1
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  
g
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 • 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 • 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  
3
l i b r a s ( 1 2 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 1 ¾ 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  
g
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 • 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 ) :  
g
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 • 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  
g
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  
g
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  
g
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 0 ½ 0 g ) d  
t a z a ( 1 0 ½ 0 g ) d  
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 .  
g
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  
g
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  
g
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 . . .  
g
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  
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  
m a n e r a  
u n c e n t r  
é s t e s e  
p r o d u c t  
i n d e p e n  
L a t i e n d  
d e e s t e t i p o .  
d o n d e l o  
r e s i d e n t  
L a l e y d  
R E S I D E  
®
M U R A L A L A P A R E D  
P A T R Ó N P A R A M O N T A R E L S O P O R T E  
c u a l q u i e  
R e c u e r d  
p r o d u c t  
d u r a n t e  
e n t r e g a  
N O T A : P  
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  
R e g r e s e  
8 5 3 0 7 .  
d e f e c t u o  
e s t a g a r  
g a r a n t í a  
S i e s t e a  
e l p e r í o d  
n o e s n e  
d e f a c i l i  
L e a c o n  
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  
a ñ o s d e  
C u i s i n a r  
c o m e r c i  
l o s e s t a  
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  
E s t a g a r  
G A R  
1 3  
s e r l l e v  
r e p a r a c  
E l a c c e  
S é q u e l  
c u c h i l l a  
C o l o q u  
p ó n g a l  
E l b o l y  
c u i d a d  
s u m e r  
p a ñ o l i  
y s e q u  
a r o d e  
d e s p u é  
L e r e c o  
L a v e l a c u c h i l l a  
N o  
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  
L i m p i e  
p o d r í a n  
c u c h i l l a  
L a v e l a  
S e p a r e  
R 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  
S i e m p r  
L I M P  
A C C E S O R I O B A T I D O R  
1 2  
ú t i l p a r  
P u e d e  
s o p o r t  
C o l o q u  
p a r e d .  
r e t í r e l o  
h a s t a q  
I n s t a l e  
8
– ¼ / 1 p u l g a  
A t o r n i l  
c o n u n  
I n t r o d u  
1 6  
p u / 3 l g a d a ( 5 m m ) d e d i á H m a g e a t r o u  
s o b r e e  
e l p a t r ó  
p a r e d ,  
, i n d i c a d o s  
s o p o r t  
d e l s o p  
u b i c a c  
c m ( 7 ) u n o d  
N e c e s i  
3
p / u l g a d a s  
2
y a b a j o  
E l i j a l a  
p a r a m  
S e p a r e  
M O N  
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  
f u n c i o n  
n o e s t á  
i n t e r r u p  
d e c o r r  
a s e g ú r  
P e r m a n  
L a l u z d  
e s t a n t e .  
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  
P a r a m  
p ó n g a l  
a p a r a t o  
p a r e c e  
S i , d e s  
v i s i b l e .  
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  
L a s b a  
M A N T E  
c o n s u m  
c o r r i e n  
a c o n s e  
E s t e a p  
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  
C A R G A  
d e c a r g  
l a c l a v i  
d e s l i c e  
P r e s i o n  
R e t i r e e  
I N S T R  
d o s t o r n i l l o s p r o v e í d o s .  
e l a p a r  
ó p t i m o  
a s e g u r  
c a r g a d  
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  
L I N a s S b a T  
d e  
®
®
A L M A C E N A J E / M O N T A J E A L A P A R E D  
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 C s o t r á t a r m e l c e h o z c c o l l a a t e n e n d p o e d , a p z o e s d r e o 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  
I n g r e d i e n t e  
P A U T A  
9
s u p e r f i c i e .  
P a r a 1 6 i n . c o r p  
r e s u l t a d o s u  
U n m 1 5 o . v i m i e  
U t i l i 1 c 4 e . l í q u i d  
d u r a n t e e l l  
N o s 1 o 3 b . r e l l e  
p o d r í a d a ñ a  
N o l 1 i c 2 u . e / p i q  
N o d 1 e 1 j . e e l a  
f u n c i o n a m i e  
e s t é s u m e r g  
P a r a 1 0 e . v i t a r  
2 0 – 3 0 s e g u  
a l a v e z . P a  
N u 9 n . c a h a g a  
i n g r e d i e n t e s  
C u 8 a . n d o l i c u  
c a n t i d a d e s  
N o 7 p . r o c e s e  
3 d e l b o l .  
2
d e b e r í a n p a  
N o 6 s . o b r e l l e  
a c c e s o r i o p  
C o 5 r t . e l o s a l  
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  
S i 3 u . s a c a c e  
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  
8
D e s c o n 6 e . c t e  
s e g u i d o s .  
N o h a g 5 a . f u n  
v a c í o .  
b
N o t a : N u n c a f u n c i o n 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 n e l b o l  
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 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 b o l . A s e g ú r e s e 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 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 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 a d a .  
s e g u r a , c o m o e n c i m e r a . 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 a c c e s o r i o p i / 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 E N T O  
C Ó M O A R / M O L E
a l s o l t a  
e s c r i t a  
e n c e n d  
M a n t e n  
4 a .  
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  
7
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 i e z a s h a s t a q
H a 3 g . a c o i n c i d i r e l a c c e s t i d o r c o
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  
p i c
a c c e
d e l  
s u p e r i o r  
P a r t e  
m o t o
b l o
d e l  
i n f e r i
P a r t e  
A
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 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 , 
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  
6
D
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 C H I L L A P O R E C E N T R O D E L A R O ( K )  
F
C
A
D e b j e . q u e l a c u d e s l i c e a l o g o d e l p o s t e .  
p l á s t i c o ( G ) , h a c i e o i n c i d i r e l o r i 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 h i l l a :  
B
I
E
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 t e e n s a m b l a d
N o 2 t e . e l e j e ( C ) e n o n d o d e l b o l . l i c e l a  
G
H
J
s e c a y s e g u r a ,  
C
A C C E  
C o 1 l o . q u e e l b o l s o 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  
E
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  
2
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 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 .
e l b o t ó n  
®
®
E l a c c e s o r i o p i c a 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 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 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
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 .  
5
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  
b l o q u e - m o  
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 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 l i c u d o r a e 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 .  
d e l i c i a s .  
i n s e r t o d n u b i c d o e n c i m 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 s o b r n a s u p e 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 E E M P E Z A
4
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 o i n o x i d 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 d v e a s r m i l l o a n t d a b e l l e b l o 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 V i a a r r i l l y a f á c i l d e g u a r d a 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 l r a i e v n a r t i e 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 B l a o v t ó i j n a d h e a 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 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 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  
p a r a c a r g a r l a s b a t e r í a s . L l a i b e l u r a c i ó n d e a l r g a i n d i c a c u a n d o l a s b a t e r í a s b s a e t i d o r  
B o t ó n d e  
S i m p l e m e n t e c o n e c t e e l m a n g g a d o r a u n a t o m a d e c o r r i e n t e  
A c c e s o r i o  
C a r g a 6 d . o r d e u s o f á c i l , c o n l u c a r g a  
a p a g a r e l m o t o r .  
p a r a e n c e n d e r e l a p a r a t o . S u e b o t ó n p a r a  
a p a g a d o  
M a n t e n g a o p r i m i d o e l b o t ó n c o d e c a u c h o  
B o t ó n 5 d . e e n c e n d i d o / a p a B g o a t ó d n o d e  
e n c e n d i d o /  
L u z d e c a r g a  
m o t o r . A p t a p a r a  
P r e s i o n e e l b o t ó  
V a c r i . l l a d e s m o n t  
e s p e c i a l m e n t e c u a n d o t i e n e l a s m a n o s m o j a d a s .  
c a u c h o p r o p o r c i o n e u n m e j o r a g a r r e ,  
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  
E l m a n g o y e l b o t ó n d e e n c e n d i d o h a n s i d o d i s e ñ a d o s p a r a s u  
C ó m o d 4 o . m a n g o  
P o t e n t e m o t o r d  
B l o b q . u e - m o t o r  
c a r g a r l a s b a t e r í  
m o t o r . C o n e c t e  
b o t ó n d e l i b e r a c  
L a s b a t e r í a s r e c a  
M a a n . g o c a r g a d o  
s e g u n d o s y 2 m i n u t o s .  
L i c u a r a l i m e n t o s r e q u i e r e e n t r e 1 0  
c o m p l e t a d e m o r a e n t r e 1 2 y 2 4 h o r a s .  
u n a c a r g a d e 3 h o r a s . U n a c a r g a  
r e c o b r a n e l 5 0 % d e s u p o t e n c i a c o n  
c o n d i c i o n e s d e u s o n o r m a l e s y  
a u t o n o m í a d e 2 0 m i n u t o s b a j o  
L a s b a t e r í a s d a n e l a p a r a t o u n a  
c a r g a r  
b a s e d e a l m  
F á c i l d e e n  
T r e s p 2 i e . z a  
¡ S i n c a b l e !  
I n a 1 l . á m b r i c  
P I E Z  
B a t e r í a 3 s . r e c a r g a b l e s f á c i l e s d e  
3
S i e m p 2 r 4 e . d e  
P A R A U S O D O M É S T I C O S O L A M E N T E  
G U A R D E E S T A S I N S T R U C C I O N E S  
f u e n t e d e c  
N o i n 2 s t 3 a . l e l  
p a r e d .  
n i n g ú n a p a  
P a r a 2 r e 2 d . u c i  
t o c a l a s p a r e d e s o l a p u e r t a d e l a r m a r i o c u a n d o c i e r r a .  
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  
N o h 3 a 2 g . a f u n c i o n a r e l a p a r a t o b a j o o a d e n t r o d e u n a r m a r i o .  
. D e j a r e l  
S i e m p r e  
P a r a 2 1 e . v i t a r  
S o l a m 2 e 0 n . t e  
A v e 3 r i 1 g . ü e q u e n o h a y o b j e t o s e x t r a ñ o s e n e l b o l a n t e s d e u s a r l o .  
i n d u s t r i a l .  
P a r a 1 u 9 s o . d o  
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  
A s e 3 g 0 ú . r e s e d e q u e l a t a p a 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 s t é d e b i d a m e n t e  
a p a r a t o .  
d e t e n i d o c o  
A s e g ú 1 r 8 e . s e  
m o l e d o r e s t é d e b i d a m e n t e e n s a m b l a d o a n t e s d e i n s t a l a r l a c u c h i l l a .  
P a r a 2 9 r e . d u c i r e l r i e s g o d e h e r i d a s , a s e g ú r e s e d e q u e e l a c c e s o r i o p i c a d o r /  
d e i n c e n d i o  
E l u s o 1 7 d . e a  
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  
L a s b 2 a 8 t e . r í a s p u e d e n t e n e r f u g a s b a j o c o n d i c i o n e s e x t r e m a s . S i e l l í q u i d o  
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  
N o u 1 t 6 i l . i c e e  
l i b r e .  
N o c 1 o 5 n . e c t e  
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  
E s t e a 2 p 7 a . r a t o e s t á e q u i p a d o 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 , l a s  
1 4 . N o u  
c a r g a r e s t e  
N o i 1 n 3 t e . n t e u  
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 .  
N o q u 2 e 6 m . e e l a p a r a t o , a u n q u e e s t é g r a v e m e n t e d a ñ a d o .  
t o m a d e c o  
N o u 1 t 2 i l . i c e u  
i n m e d i a t a m e n t e .  
N o u t 2 i l 5 i c . e e l c a r g a d o r s i e s t á d a ñ a d o . R e e m p l a c e e l c a r g a d o r  
o d e s u p e r f  
C o n 1 e 1 c . t e e l  
2
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 .  
R e 8 t i . r e l a v a r i l l a d e s m o n t a b l e d e l a p a r a t o a n t e s d e l a v a r l a s c u c h i l l a s o l a  
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  
9
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  
5
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 -  
5
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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 .  
4
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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 :  
2
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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  
1
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  
Saddle Stitched 48 pp  
105gsm artpaper for whole book  
(Inside):  
Cyan  
Magenta  
Yellow  
Black  

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