Cuisinart CSB 77C User Manual

INSTRUCTION/  
RECIPE BOOKLET  
Smart Stick® Hand Blender CSB-77C  
For your safety and continued enjoyment of this product,  
always read the instruction book carefully before using.  
14. The use of attachments or accessories not recommended by  
Cuisinart may cause fire, electrical shock, or risk of injury.  
IMPORTANT SAFEGUARDS  
15. Do not use outdoors, or use for other than intended use.  
When using an electrical appliance, basic safety precautions should  
always be followed including the following:  
16. Do not let any cord hang over the edge of the table or counter.  
Do not let cord contact hot surfaces, including stovetop.  
1. READ ALL INSTRUCTIONS.  
17. Make sure the appliance is off, the motor has stopped completely,  
and the appliance is unplugged from outlet before putting on or taking  
off attachments, and before cleaning.  
2. To protect against electrical shock, do not put the motor body, cord  
or electrical plug of this hand blender in water or other liquid. The  
detachable blending shaft of this appliance has been designed for  
immersion into water or other liquids. Never submerge any other  
portion of this unit. If hand blender falls into liquid, remove immediately.  
Do not reach into the liquid without unplugging the unit first.  
18. To reduce the risk of fire or electrical shock, do not operate any  
heating appliance beneath the mounting unit.  
19. Maximum rating of 200W is based on the chopper/grinder  
attachment that draws the greatest power.  
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. Unplug from outlet when not in use, before putting on or taking  
off parts, and before cleaning. To unplug, grasp plug and pull  
from electrical outlet. Never pull cord.  
SAVE THESE INSTRUCTIONS  
FOR HOUSEHOLD USE ONLY  
5. Avoid contacting moving parts.  
NOTICE  
6. During operation keep hands, hair, clothing, as well as spatulas and  
other utensils away from attachments and any mixing container, 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.  
This appliance has a polarized plug (one blade is wider than the other).  
As a safety feature, this plug will fit in a polarized outlet only one way. If the  
plug does not fit fully in the outlet, reverse the plug. If it still does not fit,  
contact a qualified electrician. Do not attempt to defeat this safety feature.  
7. 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 Centre for examination, repair, or  
mechanical or electrical adjustment.  
TABLE OF CONTENTS  
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Features and Benefits. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Whisk Tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Diagram. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Assembly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Blending Attachment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Chopper/Grinder Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Reversible Blade. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
Whisk Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Blending . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Whisking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Chopping/Grinding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Frequent Uses for Chopper/Grinder . . . . . . . . . . . . . . . . . . . . . . . . . . . 15  
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16  
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30  
8. Remove detachable shaft from the blender before washing the blades  
or shaft.  
9. Blades are SHARP. Handle carefully when removing, inserting  
or cleaning.  
10. When mixing liquids, especially hot liquids, use a tall container or  
make small quantities at a time to reduce spillage, splattering and  
possibility of injury from burning.  
11. To reduce the risk of injury, never place chopper/grinder attachment  
cutting blade on base without first putting prep bowl properly in place.  
12. 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.  
13. Check prep bowl for presence of foreign objects before using.  
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and other delectable treats.  
INTRODUCTION  
This Cuisinart® Smart Stick® Hand Blender is designed to handle a variety  
of basic tasks, like blending, mixing, chopping, grinding, whipping,  
pureeing – even processing bread crumbs – to give you time for more  
creative culinary undertakings! The elegant brushed stainless steel body  
houses a powerful motor, and the handy “stick” design lets you blend in a  
pot, bowl, or pitcher. Operation is easy and cleanup is quick. What could  
be better?  
7. Chopper/Grinder Attachment: Chop, mince and grind with  
the Cuisinart® Chopper/Grinder attachment. Chopper/Grinder  
attaches to the blender motor body in place of the blender shaft or  
whisk attachment.  
8. Mixing/Measuring Cup (Not shown on page 7): 2-cup (500 ml) mix-  
ing beaker is microwave - and dishwasher safe. Use this container to  
blend drinks, shakes, salad dressings and more. Designed for easy  
gripping and drip-free pouring.  
TIPS AND HINTS  
UNPACKING INSTRUCTIONS  
Place the package containing the Cuisinart® Smart Stick® Hand Blender  
on a sturdy surface. Unpack the Smart Stick® Hand Blender from its box  
by removing the upper protective insert. Gently slide the unit from the  
box. Remove all support materials from the box (see page 7 for diagram)  
and replace the upper insert. Save packaging for possible repacking of  
the unit.  
1. Liquid should come within an inch (2.5 cm) of where the shaft  
attaches to the motor housing.  
2. Some spices may scratch the chopper/grinder attachment.  
3. When using with a nonstick cooking surface, be careful not to scratch  
the coating with the hand blender.  
4. Do not immerse motor body housing, chopper/grinder cover, or whisk  
gearbox in water or any other liquid.  
5. Cut most solid foods into 12" (1.25 cm) cubes for easy blending.  
Suggestion: use chopper/grinder for chopping and grinding solid  
foods.  
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.  
Before using the Cuisinart® Smart Stick® 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 each individual blade attachment, mixing container and  
detachable shaft by hand or in the dishwasher. Dry thoroughly before use.  
Read all instructions completely for detailed operating procedures.  
6. Pour liquid ingredients into the Mixing/Measuring Cup container first,  
unless recipe instructs otherwise.  
7. 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.  
8. Do not let hand blender stand in a hot pot on stove while not in use.  
FEATURES AND BENEFITS  
9. Do not put fruit pits, bones, or other hard material into the blending  
mixture, as these are liable to damage the blades.  
1. One Touch On/Off Button: Allows you to activate the hand  
blender at the touch of a button. Simply press and hold down on the  
toggle switch to blend or pulse. Once the button is released, blending  
will stop.  
10. Do not fill mixing containers too full. The level of mixture will rise when  
blending, and can overflow.  
11. Adding liquids that are warm, not cold, facilitates blending solids  
with liquids.  
2. Comfort Handle: The handle allows you to control the hand blender  
with ease.  
12. For recipes calling for ice, use crushed ice (not whole cubes) for  
best results.  
3. Motor Body Housing  
4. Detachable Shaft: By pressing the release button on the back of the  
unit, the shaft will detach for easy cleaning.  
13. Using a gentle up-and-down motion is the best way to blend and  
incorporate ingredients uniformly.  
5. Blending Attachment with Stainless Steel Blade and Blade  
Guard: This attachment easily snaps into the motor body housing.  
The stainless steel blade is partially covered by a stainless steel  
housing that keeps splashing to a minimum.  
14. To avoid spatter, turn the hand blender off and let the blade stop  
completely before lifting the unit out of the mixture you are processing.  
15. To whip air into a mixture, always hold the blade just under  
the surface.  
6. Whisk Attachment: Whisk attachment snaps into the motor body  
housing. This attachment is great for whipping cream, egg whites  
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16. To make a soup creamy in texture, use the hand blender to purée  
the soup solids to the desired consistency using a gentle up-and-down  
motion right in the saucepan. You can quickly change your soup into a  
thick and creamy blend.  
Whisk Attachment  
17. If you are making a dip or spread, it is not necessary to process  
completely into a smooth purée; leave some texture for interest.  
18. When making compound butters, remove the butter from the  
refrigerator and let it come to room temperature before blending  
the ingredients.  
Comfort  
Handle  
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.  
Cord  
Wrap  
21. For best results when adding celery to a recipe, use a vegetable  
peeler to remove tough outer strings from the celery before slicing.  
Detachable  
Gearbox  
On/Off  
Button  
WHISK TIPS  
Use the whisk attachment for beating heavy cream or egg whites. It may  
also be used for whisking eggs for scrambled eggs or fluffy omelets.  
BEATING EGG WHITES  
When beating egg whites use a very clean metal or glass bowl, never  
plastic. Plastic can contain hidden oils and fats that can ruin the delicate  
egg white foam. To help stabilize the egg whites add 1/8 teaspoon (1 ml)  
of cream of tartar per egg white prior to beating them. (If using a copper  
bowl omit the cream of tartar). Beat the egg whites until soft peaks form  
that do not droop over. Beating the egg whites longer causes them to dry  
out and become even less stable. When adding sugar to beaten egg  
whites add it slowly when soft peaks just begin to form and then continue  
beating to form soft peaks that don’t droop over.  
Motor  
Body Housing  
Chopper/Grinder  
Attachment  
Chopper/  
Grinder  
Cover  
BEATING HEAVY CREAM  
When beating heavy cream, if possible and time allows, use a chilled  
bowl, and chill the whisk attachment. The best shaped bowl for whipping  
cream is one that is deep with a rounded bottom. The cream should come  
out of the refrigerator just before whipping. Hold the Whip attachment so  
that it is just skimming the surface, and whip until the cream begins  
to thicken and develop some body; then immerse the whisk totally into  
the cream. Whipped cream may be used at either soft or firm peaks  
depending on preference. It may be flavoured as desired. For best  
results, whip cream just before using.  
Detachable  
Blending Shaft  
Blade  
Guard  
If it must be whipped ahead, add a whipped cream stabilizer such as  
Stainless  
Steel  
Blending  
Blade  
Oetker® ’s Whip It.  
Oetker® is a registered trademark owned by Dr. August Oetker Nahrungsmittel, KG, LP.  
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ASSEMBLY  
REVERSIBLE BLADE  
The Cuisinart® Smart Stick® 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 blade assembly shaft, so it can be easily turned over to select  
the appropriate blade. A guide for proper blade selection follows in the  
section, Frequent Uses for Chopper/Grinder (page 15.)  
BLENDING ATTACHMENT  
1. Align the motor body with the blending attachment and slide the  
pieces together until you hear and feel the pieces click together.  
It may be helpful to press the release button when assembling.  
Before you process any food, assemble the parts.  
1. Place the prep bowl on a flat, dry, stable surface. It should be close to  
an electrical outlet of the same voltage as stated on the rating plate on  
the Smart Stick® Hand Blender.  
2. The metal blade assembly shaft is attached to the bottom of the prep  
bowl. If not already in place, slide the fully assembled blade assembly  
over the top of the blade assembly shaft.  
a. 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. Let the blade ring slide to  
the bottom of the plastic sheath. HOLD THE BLADE RING BY THE  
CENTRAL HUB HOLDING RIBS (grips)(K) ONLY. DO NOT TOUCH  
THE RAZOR-SHARP BLADES.  
2a  
F
K
N
CHOPPER/GRINDER ATTACHMENT  
G
J
A. Chopper/Grinder  
Prep Bowl  
Note these important features of the blade ring. The blade ring can be  
placed over the plastic blade sheath in two different ways:  
E
H
B. Cover Slots (3)  
for Attaching  
Cover  
I
If you hold it this way (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 for information about when to use the sharp edge.)  
G
F
B
SHARP SIDE  
C. Metal Blade  
Assembly Shaft  
A.  
A
C
D. Rubber Feet  
E. Blade Assembly  
F. Blade Ring  
D
If you hold it this way (B), you will see no writing on the blade.  
Assemble the blade this side up to use the blunt edge.  
(See the section on processing food, for information about when  
G. Plastic Blade  
Sheath  
H. Chopper/Grinder  
Cover  
to use the blunt edge.)  
B.  
I. Lift Tabs  
J. Chopper/Grinder  
Spline  
BLUNT SIDE UP  
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There are notches (C) on opposite sides of the interior of the hub. These  
fit over ridges on the sides of the plastic blade sheath.  
4.  
4b.  
NOTCH  
4a.  
C.  
Inside View of  
Chopper/Grinder  
Cover  
Pick up the blade ring by its hub holding ribs (grips) and line up the  
notches in the interior of the blade ring hub with the ridges on the sides  
of the plastic blade sheath. Let the blade ring slide down to the bottom  
of the plastic blade sheath. The lower blade should almost touch the  
bottom of the prep bowl.  
Lift the prep bowl, holding it firmly from the bottom. Pick up the blader  
ing 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.  
Inside View of  
Prep Bowl  
3. Connect the Smart Stick® Hand  
3.  
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 you feel and  
hear a slight click. It may be helpful to  
press the rubber release button when  
sliding these pieces together.  
5. Plug the power cord of the Smart Stick® Hand Blender into an  
electrical outlet.  
Motor  
Body Bottom and  
Chopper/Grinder  
Cover Top View  
6. Place one hand on the cover of the chopper/grinder attachment,  
while gripping the Smart Stick® Hand Blender motor body handle  
with the other. Press the ON/OFF button with your fingers to start  
the motor and run the chopper/grinder.  
To turn the unit off, remove your fingers from the ON/OFF button.  
7. WHEN THE BLADE STOPS MOVING, unplug the Smart Stick® Hand  
Blender, remove the motor body from the chopper/grinder cover, and  
remove the cover from the prep bowl.  
4. With the hand blender in place,  
locate the chopper/grinder cover  
and place it on top of the prep bowl.  
a. Be sure that the 3 ridges at the top  
of the blade assembly line up  
WHISK ATTACHMENT  
1. Align the end of the whisk with the small opening of  
the whisk gearbox.  
with the 3-arm propeller gear in the underside of the chopper/  
grinder cover, and that the cover is seated all around the top of the  
prep bowl.  
b. To properly seat the cover, you must line up the three molded  
pins from the cover with the 3 slots at the top of the prep bowl.  
Rotate cover counterclockwise to secure it to the prep bowl.  
Rotate the cover until the pins are in the far left position in  
the slots.  
2. Push end into opening until it locks into position.  
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  
when assembling.  
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2. Place food in the prep bowl. Be sure the food is cut in small pieces,  
and the bowl is not overloaded.  
OPERATION  
BLENDING  
Blending & Mixing  
3. Place the chopper/grinder cover on top of the prep bowl. Be sure  
the cover is properly seated.  
4. Press the ON/OFF button on the Smart Stick® Hand Blender.  
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.  
5. Do not operate the chopper/grinder attachment for longer than  
15 seconds at a time.  
Note: Due to the powerful motor provided with this unit, Cuisinart  
recommends using one hand to support the chopper/grinder  
during operation.  
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 flavourful, full-bodied liquid recipes. Be careful never to  
remove the Cuisinart® Smart Stick® Hand Blender from the liquid  
while in operation.  
6. When you have finished processing the food, stop the machine by  
taking your fingers off the ON/OFF button.  
7. WHEN THE BLADE STOPS MOVING, remove the Smart Stick® Hand  
Blender motor body from the chopper/grinder cover, and remove the  
cover from the chopper/grinder.  
1. Insert the blending attachment into the motor body. (See Assembly  
for Blending Attachment, page 8.)  
2. Plug electrical cord into an electrical wall socket.  
3. Place blending shaft into mixture that will be blended.  
8. Unplug the unit.  
9. 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.  
10. Remove food with the spatula.  
Note: Do not operate the Smart Stick® 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.  
WHISKING  
CLEANING  
1. Insert the whisk attachment into the motor body. (See Assembly for  
Whisk Attachment, page 11.)  
SMART STICK® HAND BLENDER  
2. Plug electrical cord into an electrical wall socket.  
3. Place the whisk into mixture that will be blended.  
Always clean the Smart Stick® motor body and blending shaft thoroughly  
after using.  
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.  
Remove the blending shaft from the motor body. Clean the motor body  
only with a sponge or damp cloth. Do not use abrasive cleaners which  
could scratch the surface. To clean the blending shaft, wash by hand in  
hot water using mild detergent.  
5. Do not hold the button ON for longer than 20 seconds at a time.  
6. Unplug immediately after use.  
Never immerse the motor body in water.  
When the appliance has malfunctioned or has been dropped or damaged  
in any way or it is not operating properly, return the appliance to the  
nearest Cuisinart Repair Centre for examination, repair or mechanical  
or electrical adjustment.  
CHOPPING AND GRINDING  
Processing Food  
1. Place 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.  
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.  
12  
13  
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.  
FREQUENT USES FOR CHOPPER GRINDER  
Ingredient  
Comments  
Baby foods (always consult  
pediatrician or family  
physician for appropriate  
food recommendations)  
Place small amounts of cooked foods into  
chopper/grinder bowl. Add small amount of  
appropriate liquid. Use pulse action to chop,  
then continuous-hold action to blend.  
If you have a dishwasher, you can wash the prep bowl 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 motor body and top  
of the cover with a damp sponge or cloth. Dry it immediately.  
Never submerge the motor body or the cover in water or other liquid.  
Bread crumbs – fresh or dry  
(day old)  
Pulse to chop, then process until desired  
consistency is reached.  
The Smart Stick® 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.  
Hard Cheese (Asiago, Locatelli,  
Parmesan, Romano, etc.)  
(Not recommended for softer  
cheeses unless making dip  
or dressing.)  
Cut into 14-inch (0.6 cm) pieces. Pulse to  
chop, then process until desired consistency  
is reached, no more than 1 ounce (30 g) at a  
time.  
Cut into 12-inch (1.25 cm) pieces; may chill in  
freezer for 3 minutes before chopping. Pulse to  
chop, then process, no more than 1 ounce (30  
g) at a time, until desired texture is reached.  
Chocolate  
WHISK ATTACHMENT  
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.  
Place ingredients in chopper grinder bowl; do  
not cover or spill on stem. Use pulse action  
to chop, then continuous-hold action to blend  
as needed to desired consistency.  
Creamy Dressings/Dips  
Garlic  
Peel cloves, up to 6 cloves. Pulse to chop.  
Ginger root (fresh)  
Peel, cut into 12-inch (1.25 cm) pieces. Pulse  
to chop, 12 ounce (15g) at a time.  
1
Herbs, fresh  
Nuts  
2  
cup (125 ml); must be clean and dry. Pulse  
to chop.  
Shelled, toast first for best flavour. Pulse to  
chop, then process up to 12 cup (125 ml) at a  
time, until desired chop is reached from  
coarse to fine. May be processed to nut-  
butter stage.  
Onion  
Peel, cut into 12-inch (1.25 cm) pieces. Pulse  
to chop, up to 12 cup (125 ml) at a time, until  
desired chop is reached.  
Vegetables (cooked)  
Cut into 12-inch (1.25 cm) pieces and cook  
until fork tender. Pulse to chop, up to 1⁄  
cup  
2
(125 ml) at a time. May need to add cooking  
liquid, stock or milk to process to a vegetable  
purée.  
Not recommended for mashed potatoes.  
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FROZEN COFFEE FRAPPÉ  
Makes one 12-ounce (340 ml) beverage  
Vegetables (uncooked)  
Meat (Beef, Pork)  
Peel as needed, cut into 12-inch (1.25 cm)  
pieces. Peel celery with vegetable peeler to  
remove tough strings. Chop / process up to 12  
cup (125 ml) at a time.  
134  
cups (425 ml) coffee ice cream or ice milk  
cup (125 ml) strong brewed coffee (may use espresso)  
tablespoons (30 ml) fat-free milk  
1
2
6 oz or 175 g, cut into 12-inch (1.25 cm)  
pieces.  
2
Place ingredients in Mixing/Measuring Cup. Insert blender, making sure  
the protective guard is submerged. Blend, using an up-and-down motion  
until ingredients are well combined, about 20–30 seconds.  
SMOOTHIES AND DRINKS  
For a thicker style milkshake:  
BLUEBERRY BANANA ANTI-OXIDANT SMOOTHIE  
Fill Mixing/Measuring Cup with coffee ice cream up to the 1-cup (250 ml)  
mark. Add 14 cup (50 ml) brewed coffee and 1 tablespoon (15 ml) of  
fat-free milk. Blend using the same technique as above.  
Makes 2 cups (500 ml)  
1
cup (250 ml) frozen blueberries  
1
small [412 ounces (125 g)] banana, sliced  
cup (75 ml) soy milk or fat-free milk  
grams soy protein powder (or soy protein isolate)  
teaspoon (5 ml) flaxseed oil  
For a Mudslide variation:  
Add 1 tablespoon (15 ml) each of Irish Cream Liqueur and Kahlua®.  
3
4
14  
1
Nutritional information per shake:  
Calories 215 (44% from fat) • carb. 26g • pro. 5g • fat 11g  
• sat. fat 7g • chol. 45mg • sod. 105mg • calc. 172mg • fiber 0g  
12  
teaspoons (5 ml-10 ml) honey (optional)  
Kahlua® is a registered trademark owned by the Kahlua Company.  
Place soy milk, protein powder, blueberries, banana, flaxseed oil and  
honey if using in Mixing/Measuring Cup container. Insert the Cuisinart®  
Hand Blender, making sure the protective guard is submerged. Blend,  
using a gentle up-and-down motion until ingredients are combined, about  
35 seconds.  
PEACH MARGARITA  
Makes 2 cups (500 ml)  
1
1
cup (250 ml) frozen peaches  
cup (250 ml) citrus juice (orange, lime, lemon in any  
combination)  
cup (75 ml) good quality tequila  
tablespoon (7 ml) Triple Sec or Grand Marnier®  
teaspoons (5 ml-10 ml) granulated sugar  
Nutritional information per cup (250 ml) (made without honey):  
Calories 159 (17% from fat) • carb. 26g • pro. 9g • fat 3g  
• sat. fat 0g • chol. 0mg • sod. 12mg • calc. 89mg • fiber 4g  
1
3
1
2
1–2  
STRAWBERRY KIWI SMOOTHIE  
Place ingredients into Mixing/Measuring Cup. Insert the blender, making  
sure the protective guard is submerged. Blend, using an up-and-down  
motion until ingredients are combined, about 30 seconds.  
Makes one 14-ounce (400 ml) smoothie  
1
cup (250 ml) frozen strawberries, partly thawed  
kiwi, peeled, cut into eighths  
cup (125 ml) fat-free vanilla yogurt  
cup (125 ml) fat-free milk  
Nutritional information per cup (250 ml):  
Calories 177 (0% from fat) • carb. 25g • pro. 1g • fat 0g  
• sat. fat 0mg • chol. 0mg • sod. 2mg • calc. 9mg • fiber 2g  
1
1
2
1
2
Grand Marnier® is a registered trademark owned by the Société des Produits Marnier-LaPostolle.  
1
tablespoon (15 ml) honey  
MEXICAN HOT CHOCOLATE  
Place ingredients in the Mixing/Measuring Cup. Insert the blender, making  
sure the protective guard is submerged. Blend, using a gentle up-and-  
down motion until ingredients are well combined, about 30–35 seconds.  
We made our Hot Chocolate with fat-free milk and it was a big hit.  
For a richer chocolate, make it with whole or reduced-fat milk.  
Now and then indulgence is good for the soul.  
Nutritional information per smoothie:  
Calories 286 (2% from fat) • carb. 63g • pro. 11g • fat 1g  
• sat. fat 0g • chol. 4mg • sod. 133mg • calc. 371mg • fiber 6g  
Makes 12–16 servings  
16  
17  
2
quarts (1.9 L) fat-free milk  
minutes. Do not allow the shallots and garlic to brown.  
While shallots are cooking, cut the asparagus into 12-inch (1.25 cm) pieces  
and reserve the tips. When shallots are soft, add asparagus and potato to  
saucepan and cook for about 6 minutes longer, until asparagus is bright in  
colour. Add wine and raise the heat to bring the wine to a boil. Reduce the  
wine until a scant tablespoon remains. Add chicken stock. Bring to a boil  
and then reduce heat to low. Simmer for about 20 minutes until the  
vegetables are soft. Insert the blender into the saucepan, making sure the  
protective guard is submerged. Blend, using a gentle up-and-down motion  
until ingredients are well combined, about 40–50 seconds. Season with  
salt, pepper and basil. Stir in cream if using.  
3-sticks 3 inches (7.5 cm) cinnamon sticks  
20  
1
ounces (565 g) bittersweet chocolate (your favourite), broken  
into chunks  
tablespoon (15 ml) vanilla extract  
Combine the milk and cinnamon sticks in a 334 quart (3.5 L) Cuisinart®  
saucepan. Place over medium heat and stir constantly to heat until  
steamy and just beginning to bubble around the edges. Reduce heat to  
low and simmer for 10 minutes to infuse the cinnamon flavour into the  
milk. Stir in the chocolate chunks. When chocolate is melted, remove cin-  
namon sticks and stir in vanilla extract. Insert the blender and process  
about 1 minute using a gentle up-and-down motion. Continue blending  
until the mixture is creamy and frothy. Spoon into cups or mugs and top  
with a dollop of freshly whipped cream if desired.  
While soup is cooking bring 2 cups (500 ml) of water to a boil. Add the  
asparagus tips and cook for 2 minutes until bright green. Drain and  
immediately plunge into an ice-water bath to stop cooking.  
Serve soup hot, garnished with reserved asparagus tips.  
For Hot Cinnamon Mocha, add 3–4 tablespoons (45 ml-60 ml) instant  
espresso powder to the milk when steeping with the cinnamon sticks.  
Nutritional information per 1/2 cup (125 ml) serving:  
Calories 81 (28% from fat) • carb. 10g • pro. 4g • fat 3g  
• sat. fat 1g • chol. 6mg • sod.525mg • calc. 36mg • fiber 2g  
Nutritional information per serving:  
Calories 215 (52% from fat) • carb. 23g • pro. 7g • fat 14g  
• sat. fat 8g • chol. 2mg • sod. 68mg • calc 184mg • fiber 1g  
CURRIED CAULIFLOWER SOUP  
Makes 5 cups (1.25 L)  
SOUPS, SAUCES, DIPS AND SPREADS  
1
4
tablespoon (15 ml) olive oil  
ounces (115 g) leeks, washed and trimmed, dark green parts  
removed, sliced  
ASPARAGUS SOUP  
Makes 212 cups (625 ml)  
1
teaspoon (5 ml) curry powder  
teaspoon (1 ml) turmeric  
teaspoon (2 ml) kosher salt  
head of cauliflower [about 134 pounds(795 g)] cut into small  
florets  
ounces (100 g) red potato peeled and cut into 12-inch (1.25 cm)  
cubes  
cup (125 ml) white wine  
cups (875 ml) chicken stock or vegetable stock  
teaspoon (5 ml) lemon or lime juice  
2
1
1
114  
ounces (56 g) shallot, peeled  
tablespoon (15 ml) unsalted butter  
clove garlic, peeled and crushed  
pounds (625 g) fresh asparagus, tough ends removed  
ounces (85 g) red potato, peeled, cut in 12-inch (1.25 cm) dice  
cup (50 ml) dry white wine  
cups (375 ml) fat-free low-sodium chicken broth  
teaspoon (4 ml) kosher salt  
1
4
1
2
1
3
312  
1
4
112  
1
2
3
4
312  
1
1
4
teaspoon (1 ml) freshly ground pepper  
teaspoon (1 ml) dried basil  
cup (50 ml) heavy cream (optional)  
1
4
1
Place a 4-quart (4 L) saucepan over medium heat and add olive oil. Add  
leeks and “sweat” for about 6–8 minutes until very soft. Add curry powder,  
turmeric, and salt to leek mixture and cook for about 1–2 minutes.  
Add cauliflower florets and potato. Stir to coat with spices and cook for  
another 5 minutes to soften slightly. Add white wine and increase heat to  
bring to a boil. Reduce the wine until there is a scant amount left. Add  
stock just to cover. Bring to a boil and then reduce heat to medium low.  
4
Insert the blade assembly in the prep bowl. Place the shallot in the prep  
bowl, connect hand blender motor body to the top of the chopper/grinder  
attachment cover, cover prep bowl and pulse 10 times to finely chop.  
Melt butter in a 3-quart (3 L) saucepan over medium low heat. Add  
shallots and crushed garlic and “sweat” over medium-low heat for about 5  
18  
19  
Simmer for about 25 minutes or until the vegetables are very soft.  
GREEN CHILE SAUCE  
Insert the blender into the saucepan, making sure the protective guard is  
submerged. Blend, using an up-and-down motion until ingredients are  
well combined, about 45–50 seconds. Add lemon juice. Taste and adjust  
seasoning accordingly.  
This sauce is excellent served with your favourite Mexican dish–or use  
it as a base for a delicious southwestern stew.  
Makes 214 cups (550 ml)  
Nutritional information per 1/2 cup (125 ml) serving:  
Calories 71 (22% from fat) • carb. 10g • pro. 4g • fat 2g  
• sat. fat 0g • chol. 0mg • sod. 350mg • calc. 39mg • fiber 3g  
112  
1
1
pounds (750 g) Anaheim or green New Mexican chiles  
small onion [approximately 314 ounce (90 g)], cut into quarters  
large garlic clove, peeled  
jalapeño pepper [approximately 12 ounce (14 g)], cut in half,  
seeds and stem removed  
1
SWEET RED PEPPER COULIS  
1
1
tablespoon (15 ml) unsalted butter  
tablespoon (15 ml) flour  
cups (375 ml) chicken stock  
This multipurpose sauce is great for chicken,  
fish, crab cakes, and pastas  
Makes 212 cups (625 ml)  
112  
3
4
teaspoon (4 ml) kosher salt  
1
1
6
3
tablespoon (15 ml) olive oil  
Preheat oven to 450°F (230°C). Place peppers on a baking sheet and  
roast until very dark and skin is coming away from the pepper, about  
30 minutes. Place roasted peppers in a mixing bowl and cover with plastic  
wrap in order for the skins to loosen about 15 minutes.  
medium yellow onion, peeled, roughly chopped  
cloves of garlic, peeled and smashed  
medium red peppers [about 6 ounces (175 g) each],  
roughly chopped  
teaspoon (2 ml) kosher salt  
teaspoon (1 ml) freshly ground pepper  
cup (50 ml) dry white wine  
Insert the blade assembly in the prep bowl. Place the onion, garlic,  
and jalapeño in the prep bowl and pulse approximately 8 times to a  
rough chop.  
1
2
1
4
1
4
Peel the cooled peppers, discarding all skin, seeds, and stems. Place in  
prep bowl and pulse 6 times to chop.  
1
4  
cup (50 ml) chicken stock  
Place a 312 quart (3.3 L) sauté pan over medium heat and add the butter.  
Add the onion, garlic and jalapeño mixture and sauté for about 4–5  
minutes and soft. Stir in chopped chiles and cook for another minute. Add  
flour and stir and cook for 2 minutes. Add stock and bring to a boil. Add  
salt and reduce to a simmer for about 25 minutes. Insert the blender into  
the saucepan, making sure the protective guard is submerged. Blend,  
using an up-and-down motion until ingredients are well combined, about  
40–60 seconds, until the sauce reaches desired consistency.  
Heat the olive oil in a 212-quart (2.3 L) saucepan over medium-low heat.  
Add the onion, garlic, red pepper, salt, and pepper and stir to coat.  
Reduce heat to low, cover loosely and “sweat” slowly until softened for  
about 15–20 minutes. Take care that the vegetables do not pick up any  
colour.  
When vegetables are soft, add wine and increase the temperature so that  
the wine comes to a boil. Reduce the wine until about 1 tablespoon  
(15 ml) remains. Add stock and bring to a boil. Reduce heat to medium  
low and simmer for about 10 minutes. Insert the blender into the  
saucepan, making sure the protective guard is submerged. Blend, using  
an up-and-down motion until ingredients are smooth and well combined,  
about 50–60 seconds.  
Nutritional information per 1/4 cup (50 ml) serving:  
Calories 39 (35% from fat) • carb. 5g • pro. 1g • fat 2g  
• sat. fat 1g • chol. 3mg • sod. 476mg • calc. 59mg • fiber 1g  
Nutritional information per 1/2 cup (125 ml) serving:  
Calories 41 (33% from fat) • carb. 5g • pro. 1g • fat 2g  
• sat. fat 0g • chol. 0mg • sod. 148mg • calc.13mg• fiber 1g  
GARDEN VEGETABLE TOMATO SAUCE  
A fresh and healthy pasta sauce that is excellent served with  
whole-wheat pasta and topped with crumbled feta cheese.  
Makes 4 cups (1 L)  
1
tablespoon (15 ml) olive oil  
20  
21  
4
2
312  
3
ounces (125 g) yellow onion cut into quarters  
garlic cloves, peeled and crushed  
ounces (100 g) red pepper, cut into 1-inch (2.5 cm) pieces  
ounces (85 g) eggplant, peeled and cut into 1-inch (2.5 cm)  
pieces  
ounces (85 g) zucchini, cut into 1-inch (2.5 cm) pieces  
ounces (85 g) summer squash, cut into 1-inch (2.5 cm) pieces  
small carrot, peeled and cut into 12-inch (1.25 cm) pieces  
cup (50 ml) dry white wine  
Place all ingredients in the Mixing/Measuring Cup. Process until  
combined, about 10–15 seconds. Keep unused portions in an airtight  
container in the refrigerator up to 2 weeks.  
Nutritional analysis per tablespoon (15 ml):  
Calories 91(98% from fat) • carb. 0g • pro. 0g • fat 10g  
• sat. fat 1g • chol. 0mg • sod. 23mg • calc. 0mg • fiber 0g  
3
3
1
CREAMY PARMESAN & ROASTED GARLIC DRESSING  
1
4
Similar to a Caesar dressing, but made with roasted garlic to  
give the dressing a more mellow flavour.  
Makes about 113 cups (325 ml)  
1
4  
1
sprig fresh thyme  
teaspoon (4 ml) salt  
28-ounce (875 g) can diced tomatoes  
3
1
ounce (30 g) Parmigiano-Reggiano cheese, cut in 12-inch  
(1.25 cm) cubes  
Insert the blade assembly in the prep bowl. Place the onion in the prep  
bowl and pulse approximately 8 times to a rough chop.  
4
2
2
2
cloves roasted garlic*  
Heat the olive oil in a 3-quart (3 L) saucepan over medium heat. Add the  
chopped onion and the crushed garlic cloves to the pan and reduce heat  
to low. One at a time, place the remaining vegetables in the prep bowl  
and chop with 8 even pulses and then add to the pan, stirring between  
each addition. After carrot is added, stir and allow vegetables to cook over  
low heat for about 15 minutes. Add white wine and reduce wine to 1 table-  
spoon. Add thyme, salt, and tomatoes. Simmer for 25 minutes longer.  
tablespoons (30 ml) fresh lemon juice  
tablespoons (30 ml) red or white wine vinegar  
tablespoons (30 ml) lowfat mayonnaise or pasteurized liquid  
egg product (such as EggBeaters®)  
tablespoon (15 ml) Dijon mustard  
1
1
1
1
1
tablespoon (15 ml) anchovy paste  
Insert the blender into the saucepan, making sure the protective guard is  
submerged. Blend, using an up-and-down motion until ingredients are  
well combined, about 50–60 seconds.  
teaspoon (5 ml) Worcestershire sauce  
teaspoon (5 ml) freshly ground pepper  
cup (250 ml) extra virgin olive oil  
Nutritional information per 1/4 cup (50 ml) serving:  
Calories 60 (25% from fat) • carb. 9g • pro. 2g • fat 2g  
• sat. fat 0g • chol. 0mg • sod. 351mg • calc. 29mg • fiber 3g  
Tabasco® or other hot sauce (to taste)  
Insert the blade assembly in the prep bowl. Place the cheese cubes in the  
prep bowl. Pulse to chop, 10 times, then process to chop finely, about  
15–20 seconds. Add remaining ingredients to prep bowl. Process for  
about 30–40 seconds, until creamy and totally emulsified.  
BASIC VINAIGRETTE  
Use this basic vinaigrette as a guide and change your vinegar/oil  
flavours to come up with appropriate combinations to create exciting  
salads. You may add other flavours such as crushed or roasted garlic,  
chopped shallots, fresh or dried herbs, sun-dried tomatoes, honey,  
lemon juice, or flavoured vinegars.  
Nutritional analysis per tablespoon (15 ml):  
Calories 53 (89% from fat) • carb. 1g • pro. 1g • fat 5g  
• sat. fat 1g • chol. 4mg • sod. 82mg • calc. 18mg • fiber 0g  
*To roast garlic: Place 12 or more peeled cloves in a double thickness of  
aluminum foil, toss with a tablespoon of olive oil and fold the foil to seal.  
Place in 375˚F (190°C) oven for 30–40 minutes, until tender and  
browned. If you do not wish to roast the garlic, you may blanch it until  
tender.  
Makes 1 cup (250 ml)  
1
4
cup (50 ml) wine vinegar  
1
tablespoon (15 ml) Dijon mustard  
cup (175 ml) salad or olive oil  
Egg Beaters® is a registered trademark owned by Nabisco Inc.  
3
4
kosher salt and freshly ground pepper to taste  
22  
23  
MAYONNAISE  
Transfer to a 1-quart (1 L) bowl and reserve. Add the garlic, jalapeño  
pepper and onion to the prep bowl, pulse 5 to 10 times to chop. Remove  
and add to chopped red pepper. Add mango and cilantro to prep bowl and  
pulse until mango reaches desired chopped consistency, about 10 to 20  
pulses. Transfer to the bowl with the chopped red pepper and reserve.  
Stir in the lime juice, vinegar, and honey. Cover and let sit for 30 minutes  
to allow the flavours to blend. If not using immediately, cover and  
refrigerate. Mango Salsa is best when served the day it is prepared, but  
may be prepared up to one day ahead. Remove from the refrigerator 30  
minutes before serving for best flavour.  
Make quick mayonnaise in just moments.  
Makes about 114 cups (300 ml)  
1
4
cup (50 ml) pasteurized liquid egg product (such as  
EggBeaters®)  
tablespoon (15 ml) fresh lemon juice  
tablespoon (15 ml) Dijon mustard  
cup (250 ml) vegetable oil  
1
1
2
1
1
4
teaspoon (1 ml) kosher salt  
teaspoon (1 ml) ground white pepper  
Nutritional information per 1/4 cup (50 ml) serving:  
Calories 45 (3% from fat) • carb. 12g • pro. 1g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 28mg • calc. 11mg • fiber 1g  
1
4
Place all ingredients in Mixing/Measuring Cup in order listed. Insert  
blender holding blade against bottom of container and process until  
mixture begins to thicken, about 15 seconds. Continue processing with a  
gentle up-and-down motion until thick, about 2030 seconds longer.  
GUACAMOLE  
An all-time favourite, serve guacamole with tortilla chips or vegetable crutités.  
Makes 23 cups (150 ml)  
Nutritional information per tablespoon (15 ml):  
Calories 98 (98% from fat) • carb. 0g • pro. 0g • fat 11g  
• sat. fat 1g • chol. 2mg • sod. 29mg • calc 1mg • fiber 0g  
1
clove garlic, peeled and smashed  
1
2  
green onion, trimmed and cut in 12-inch (1.25 cm) pieces  
jalapeño pepper, cored, seeded and cut in 12-inch (1.25 cm)  
pieces  
1
MANGO SALSA  
1
ripe avocado [about 10 ounces (285g), peeled and pitted,  
cut into 34-inch (1.9 cm) chunks  
tablespoon (15 ml) fresh lime juice  
teaspoon (1 ml) cumin powder  
teaspoon (1 ml) powdered coriander  
teaspoon (1 ml) kosher salt  
Mango Salsa is excellent served over grilled fish such as salmon, tuna,  
swordfish or scallops, and grilled chicken, duck or pork tenderloin.  
It can also be served like traditional tomato salsa with tortilla chips.  
1
1
Makes 1 cup (250 ml)  
4
1
1
4
4
red bell pepper [about 1 ounce (30 g)], cut in 12-inch (1.25 cm)  
pieces [14 cup (50 ml)]  
1
4
1
2  
small clove garlic, peeled  
Insert the blade assembly in the prep bowl. Place the garlic, green onion  
and jalapeño pepper in the prep bowl. Pulse to chop, 10–12 times. Add  
avocado, lime juice, cumin, coriander and salt. Pulse to chop avocado,  
10 times, then process continuously until desired consistency is reached,  
stopping every 20 to 30 seconds to scrape the bowl.  
1
jalapeño pepper, stemmed and seeded, cut in 12-inch (1.25 cm)  
pieces  
1
2
small red onion [about 112 ounces (42 g)], peeled,  
cut in 12-inch (1.25 cm) pieces  
mango [12–14 ounces (50 g)], peeled and pitted, cut in 12-inch  
(1.25 cm) pieces  
tablespoons (25 ml) fresh cilantro leaves  
teaspoons (10 ml) fresh lime juice  
teaspoons (7 ml) rice vinegar (may use raspberry or  
white balsamic vinegar)  
Transfer to a serving bowl, cover with plastic wrap placed directly on the  
guacamole and refrigerate for 30 minutes before serving to allow the  
flavours to blend.  
1
112  
2
112  
Nutritional analysis per tablespoon (15 ml):  
Calories 25 (72% from fat) • carb. 2g • pro. 0g • fat 2g  
• sat. fat 0g • chol. 0mg • sod. 65mg • calc 3mg • fiber 1g  
1
2
teaspoon (2 ml) honey  
Insert the blade assembly in the prep bowl. Place the red bell pepper  
pieces in the prep bowl and use the pulse to coarsely chop, 6–8 pulses.  
24  
25  
ROASTED PEPPER TAPENADE  
Makes 1 cup (250 ml)  
TOMATO AND BASIL TOPPING FOR BRUSCHETTA  
Makes 1 cup (250 ml)  
1
1
small garlic clove, peeled  
12-ounce (375 g) jar of roasted peppers, drained, cut into 1-inch  
(2.5 cm) pieces  
sun-dried tomato (oil packed)  
tablespoons (30 ml) green pimento-stuffed olives, drained  
teaspoon (2 ml) fresh thyme  
teaspoon (2 ml) extra virgin olive oil  
pinch salt  
1
small garlic clove, peeled  
112  
1
tablespoon (25 ml) fresh basil leaves  
pint (500 ml) grape tomatoes  
teaspoons (15 ml) extra virgin olive oil  
teaspoon (2 ml) salt  
1
3
2
1
2
2
1
2
2
Insert the blade assembly in the prep bowl. Place garlic in the prep bowl  
and run for 30 seconds. Add basil and pulse 4 times.  
1
Add remaining ingredients to prep bowl pulse about 1015 times to reach  
desired consistency. Season to taste. Serve as topping for bruschetta.  
pinch pepper  
Nutritional information per serving:  
Calories 50 (61% from fat) • carb. 4g • pro. 1g • fat 4g  
• sat. fat 1g • chol. 0mg • sod. 301mg • calc. 8mg • fiber 1g  
Insert the blade assembly in the prep bowl. Place garlic in the prep bowl  
and process for 1015 seconds; scrape bowl.  
Add remaining ingredients to prep bowl pulse evenly 1015 times to reach  
desired consistency. Season to taste. Serve with crackers or crostini.  
Nutritional information per 1/4 cup (50 ml) serving:  
Calories 50 (42% from fat) • carb. 5g • pro. 1g • fat 2g  
• sat. fat 0g • chol. 0mg • sod. 481mg • calc. 16mg • fiber 1g  
WHITE BEAN SPREAD  
Makes 114 cups (300 ml)  
1
small garlic clove, peeled  
6
2  
fresh sage leaves  
ounce (14 g) tomato  
1
1
can [19 ounces (540 g)] of cannellini beans (or other white  
beans), rinsed and drained  
2
2  
teaspoons (10 ml) extra virgin olive oil  
teaspoon (2 ml) kosher salt  
1
fresh ground pepper to taste  
Insert the blade assembly in the prep bowl. Place garlic in the prep bowl  
and process for 30 seconds. Add sage and pulse 4 times. Add tomato  
and pulse 4 times. Add remaining ingredients to prep bowl pulse evenly  
610 times to reach desired consistency. Season to taste. Serve with  
crackers or as a topping for bruschetta. For a smoother spread, add  
24 tablespoons (30-60 ml) water and process until smooth and creamy.  
Nutritional information per 1/4 cup (50 ml) serving:  
Calories 120 (15% from fat) • carb. 20g• pro. 6g • fat 2g  
• sat. fat 0g • chol. 0mg • sod. 239mg • calc. 67mg • fiber 4g  
26  
27  
Place the cream, sugar, and vanilla in a large stainless or glass mixing  
bowl. Insert the blender fitted with the whisk attachment. Start the blender  
but be careful to have the whisk just skim the surface of the cream. Blend  
until the cream gains some body and then move the blender in an up-  
and-down motion throughout the bowl. Whipped cream will reach soft  
peaks between 50–60 seconds.  
DESSERTS  
CHOCOLATE PISTACHIO MACAROONS  
A change from the traditional almond macaroon.  
Makes about 30 cookies  
3
Nutritional information per serving [2 tablespoons (30 ml)]:  
Calories70 (86% from fat) • carb. 2g • pro. 0g • fat 7g  
• sat. fat 4g • chol. 25mg • sod. 7mg • calc 12mg • fiber 0g  
4
cup (175 ml) granulated sugar  
cup (125 ml) shelled pistachios, unsalted  
cup (50 ml) Dutch processed cocoa  
large egg whites  
1
2
1
4
Variation:  
4
1
Cocoa Whipped Cream: Place 114 cups (300 ml) heavy cream, 3 table-  
spoons (45 ml) granulated sugar, 1 tablespoon (15 ml) unsweetened  
cocoa, and 1 teaspoon (5 ml) vanilla in mixing bowl. Whip as directed.  
cup (250 ml) mini chocolate morsels  
Preheat oven to 325°F (160°C). Line two 15 x 1112 -inch (38 x 30 cm)  
baking sheets with parchment paper.  
Insert the blade assembly in the prep bowl. Place 14 cup (50 ml) of the  
sugar and the pistachios in the prep bowl and process for 30–40 seconds  
until finely ground. Add cocoa and pulse 6 times to incorporate.  
BERRY COULIS  
This versatile dessert sauce could not be easier.  
Makes 114 cup (300 ml)  
Place egg whites in a glass or stainless mixing bowl. Insert the blender  
fitted with the whisk attachment and beat whites. After 112 minutes add the  
remaining 12 cup (125 ml) of sugar. Whites should reach firm peaks after  
3 minutes.  
1
12-ounce (375 g) bag of frozen mixed berries thawed  
cup (50 ml) granulated sugar  
teaspoon (2 ml) fresh lemon juice  
1
4
Fold the pistachio and cocoa mixture into the egg whites in three  
increments with a rubber spatula. Gently fold in the chocolate morsels,  
taking care not to deflate.  
1
2
Place all ingredients in a 212 quart (2.3 L) saucepan. Over medium heat  
bring mixture to a simmer and cook for about 5 minutes to melt the sugar.  
Insert the blender into the saucepan, making sure the protective guard is  
submerged. Blend, using an up-and-down motion until ingredients are  
well combined, about 30–40 seconds. Strain the sauce through a fine  
mesh strainer and serve.  
Drop the batter in spoonfuls [2 tablespoons (30 ml)] onto the prepared  
baking sheets. Bake in preheated 325°F (160°C) oven for 3540 minutes,  
until the cookies lift easily from the baking sheet and cookie bottoms are  
smooth.  
Transfer the parchment with the cookies from the hot pan to a cool  
surface. Peel off the paper and store in airtight container once cooled.  
Nutritional information per 1/4 cup (50 ml) serving:  
Calories 86 (4% from fat) • carb. 22g • pro. 0mg • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 25mg • calc. 14mg • fiber 4g  
Nutritional information per macaroon:  
Calories 76 (38% from fat) • carb. 11g • pro. 1g • fat 3g  
• sat. fat 1g • chol. 0mg • sod. 11mg • calc. 4mg • fiber 2g  
SWEET WHIPPED CREAM  
Sweetened whipped cream is the perfect finish for just about any  
dessert, or spoon a dollop over coffee or hot chocolate.  
Makes 2 cups (500 ml)  
114  
2
112  
cups (300 ml) heavy cream, chilled  
tablespoons (30 ml) granulated sugar  
teaspoons (7 ml) vanilla extract  
28  
29  
This warranty does not cover any damage caused by accident,  
misuse, shipment or other ordinary household use.  
WARRANTY  
This warranty excludes all incidental or consequential damages.  
Limited Three-Year Warranty  
This warranty is available to consumers only. You are a consumer  
if you own a Cuisinart® Smart Stick® 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 purchaser or owners.  
We warrant that your Cuisinart® Smart Stick® Hand Blender will be  
free of defects in materials and workmanship under normal home  
use for 3 years from the date of original purchase.  
We suggest you complete and return the enclosed product  
registration card promptly to facilitate verification of the date of  
original purchase. However, return of the product registration card  
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® 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 1-800-472-7606 for additional information from our  
Customer Service Representatives or send the defective  
product to Customer Service at Cuisinart, 156 Parkshore Drive,  
Brampton, Ontario L6T 5M1.  
To facilitate the speed and accuracy of your return, please enclose  
$10.00 for shipping and handling of the product.  
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 #  
(located on bottom of product), original date of purchase,  
and any other information pertinent to the product’s return.  
Your Cuisinart® Smart Stick® Hand Blender has been manufactured  
to the strictest specifications and has been designed for use with  
the authorized accessories and replacement parts.  
This warranty expressly excludes any defects or damages caused  
by accessories, replacement parts, or repair service other than  
those that have been authorized by Cuisinart.  
31  
30  
Ice Cream  
Makers  
Sorbetières  
Cookware  
Toaster Ovens  
Fours grilloirs  
Blenders  
Coffeemakers  
Cafetières  
Food  
Processors  
Batterie de  
cuisine  
Mélangeurs  
Robots de  
cuisine  
Cuisinart offers an extensive assortment of top quality products to make life in the  
kitchen easier than ever. Try some of our other countertop appliances and  
®
cookware, and Savor the Good Life .  
Cuisinart offre une vaste gamme de produits de première qualité pour vous faciliter la  
tâche dans la cuisine. Essayez quelques-uns de nos petits appareils et notre batterie  
®
de cuisine et...savourez la bonne vie .  
©2005 Cuisinart  
Cuisinart® is a registered  
trademark of Cuisinart  
Cuisinart® est une marque  
de commerce déposée de Cuisinart  
Cuisinart Canada  
156 Parkshore Drive  
156, chemin Parkshore  
Brampton, Ontario  
L6T 5M1  
Printed in China  
Imprimé en Chine  
04CC18117  
IB-5338-CAN  
3 3  
3 2  
t o u t a u  
d e m o d  
, u n e d e s c r i p t i o n d t é u l é d p é h f o a  
A s s u r e  
p e r d u s  
n e l u i s  
s a b l e d  
a s s u r é  
v o u s r e  
q u e v o u s r e t o u r n e z , n o u s  
m a n u t e  
®
P o u r p l u s d e p r R o t E e M c t A i o R  
d u i t .  
o u m a n  
A f i n d ’ a  
5 M 1 .  
C u i s i n a  
m a t e u r  
o b t e n i r  
c o m m u  
s a n s f r  
r é p a r e r  
f a s s e d  
A d v e n a  
d e C u i s i n a r t  
®
®
d e c e t t  
d ’ a c h a t  
A d v e n a n t g q a u r a e n v t i o  
p r e u v e  
n ’ e s t p a  
o T u t e f o i s , l e r e n v o i d e l a c a r t e  
t i o n d e  
d ’ i n s c r i  
N o u s v  
p é r i o d e  
c o n t r e l e s C v i u c e i s s i n d a  
®
i n d i r e c t .  
d e  
N o u s g  
®
C e t t e g a r a n t i e f a i t e x c l u s i o n d e t o u t d o m m a g e a c c e s s o i r e o u  
a c h e t e  
. C e g t e t e r g a r  
a c h e t é  
p r o p r i é  
f e o r t f e q u ’ a  
M é l a n g  
d o m m a g e a u t r e q u e l ’ u s a g e m é n a g e r n o r m a l .  
a c c i d e n t s , u n e m a u v a i s e u t i l i s a t i o n , l e t r a n s p o r t o u t o u t a u t r e  
C e s g a r a n t i e s n e c o u v r e n t p a s l e s d o m m a g e s c a u s é s p a r d e s  
d e C u i s i n a r t  
t u é e s p a r u n c e n t r e ® d e r é p a r a t i o n ® n o n a u t o r i s é p a r C u i s i n a r t .  
f e c -  
n o n r e c o m m a n d é s p a r C u i s i n a r t , o u p a r d e s r é p a r a t i o n s e f  
. C e t t e g a r a n d t i e C n ’ u e i s s t i n a r t  
®
®
o u d o m m a g e c a u s é p a r l ’ u t i l i s a t i o n d e p i è c e s o u d ’ a c c e s s o i r e s  
a u t o r i s é s p a r C u i s i n a r t . C e t t e g a r a n t i e n e c o u v r e p a s t o u t d é f a u t  
C e t t e g  
o i s a n s  
G a r a n  
u t i l i s é q u ’ a v e c d e s a c c e s s o i r e s e t d e s p i è c e s d e r e c h a n g e  
s e l o n d e s n o r m e s s t r i c t e s d e A q u N a l i S t é e t a é t é c o n ç u p o u r n ’ ê t r e  
G A R  
a é t é f a b r i q u é d e C u i s i n a r t  
o t V r e M é l a n g e u r à m a i n S m a r t S t i c k  
®
®
3 1  
3 0  
( 1 / 2 c . à t h 2 é m ) d l e j u  
( 1 / 4 t a s s e ) 5 0 d e m s l u c  
( 1 2 o z ) d e 3 p 7 e 5 t i g t s f  
D o n n e e  
C e t t e e x q u i s e s a u c  
C O U L I S A U X P E T I T  
F o u e t t e  
c a c a o n  
é p a i s s e  
C r è m e f  
.
a r V i a n t e :  
e s : 0 g  
• c a l c i u m : 1 2 m g • f i b r  
e s g r a s m s a e t s i è : r 7 g • g r  
e s g r a s s e s ) • g l u c i d e s : 2 g • p C r o a t l é o i n r i e s : 0 7 0 g ( 8 • 6  
A n a l y s e n u t r i t i o n n e l l e p a r p o r t i o n :  
f o u e t t é e  
m e n t d e  
é p a i s s i r  
s u r f a c e  
D é m a r r e  
v e r r e o u  
P l a c e z l  
( 1 - 1 / 2 c . à 7 t h m é l ) d ’ e  
( 2 c . à t a b 3 l e 0 ) m d e l s  
( 1 - 1 / 4 t a s s 3 e 0 ) 0 d m e l c  
D o n n e 5  
o u p r e s q u e  
L a c r è m e  
C R È M E F O U E T T É E D  
e s : 2 g  
• c a l c i u m : 1 4 m g • f i b r  
e s g r a s m s a e t s i è : r 0 g • g r a s s a t u r é s : 0 g • c h o l e s t é r o l : 0 m g • s o d i u m : 5 m g  
e s : 2 g  
• c a l c i u m : 4 m g • f i b r  
e s g r a s m s a e t s i è : r 3 g • g r  
e s g r a s s e s ) • g l u c i d e s : 1 1 g • p C r a o l o t é r i n e e s s : : 7 1 8 g ( 3 8 •  
A n a l y s e n u t r i t i o n n e l l e p a r p o r t i o n :  
e s g r a s s e s ) • g l u c i d e s : 3 3 m g C • a p l o r r o i e t é s i n : e 1 s 2 : 8 1 ( 0 g % • d e s m a t i è r  
A n a l y s e n u t r i t i o n n e l l e p a r p o r t i o n :  
e n v i r o n . P a s s e z l a s a u c e a u c h i n o i s e t s e r v e z .  
j u s q u ’ à c e q u e l e s i n g r é d i e n t s s o i e n t b i e n c o m b i n é s , d e 3 0 à 4 0 s e c o n d e s  
p r o t è g e - l a m e e s t i m m e r g é . M é l a n g e z d a n s u n m o u v e m e n t d e h a u t e n b a s  
s u c r e . I n s é r e z l e m é l a n g e u r d a n s l a c a s s e r o l e , v o u s a s s u r a n t q u e l e  
F a i t e s c u i r e l e m é l a n g e à p e t i t f e u p e n d a n t 5 m i n u t e s p o u r f a i r e f o n d r e l e  
M e t t e z t o u s l e s i n g r é d i e n t s d a n s u n e c a s s e r o l e d e 2 , 3 L  
r é c i p i e n  
c h a u d e  
r a T n s f é r e z  
2 ( - 1 / 2 p i n t e s ) .  
f a c i l e m e  
2 9  
) F  
2 8  
p e t i t e g o u s 1 s e d ’ a i  
D o n n e e  
p e n d a n t 3 5 à 4 0 m i n u t e s , j u s q u ’ à c e q u e l e s m a c a r o n s s e d é t a c h e n t  
. F a i t e s c u i r e d a v n e s r t l e s f o d u e r p a r é p c i e h r a u f  
( 3 C 2 5 °  
f é à 1 6 0 °  
D é p o s e z 3 0 m l à l a f o i s ( 2 c . à t a b l e ) s u r l e s p l a q u e s à b i s c u i t s r e c o u -  
A
B A S I L I C P O U R B R U  
G A R N I T U R E A U X T  
f l e r l e s b l a n c s d ’ œ u f s .  
T E S E T  
m e n t l e s p é p i t e s d e c h o c o l a t , e n f a i s a n t b i e n a t t e n t i o n d e n e p a s d é g o n -  
t r o i s a j o u t s a u m o y e n d ’ u n e s p a t u l e e n c a o u t c h o u c . M é l a n g e z d é l i c a t e -  
I n c o r p o r e z l e m é l a n g e d e p i s t a c h e s e t d e c a c a o d a n s l e s b l a n c s d ’ œ u f e n  
e s : 4 g  
• c a l c i u m : 6 7 m g • f i b r  
e s g r a s m s a e t s i è : r 2 g • g  
e s g r a s s e s ) • g l u c i d e s : 2 0 m g • C p a r l o r t i é e i s n e : s 1 : 2 0 6 ( g  
3 m i n u t e s .  
d e s u c r e q u i r e s t e . L e s œ u f s d e v r a i e n t f o r m e r d e s p i c s f e r m e s a u b o u t d e  
l ’ a i d e d u f o u e t p e n d a n t 1 - 1 / 2 m i n u t e s , p u i s a j o u t e z l e s 1 2 5 m l ( 1 / 2 t a s s e )  
A n a l y s e n u t r i t i o n n e l l e p a r 5 0 m l (  
D a n s u n b o l e n v e r r e o u e n a c i e r i n o x y d a b l e , f o u e t t e z l e s b l a n c s d ’ œ u f à  
q u e l e m  
l i s s e , a j  
c r a q u e l i  
p u l s a t i o n , 6 f o i s .  
A j o u t e z l a p o u d r e d e c a c a d o e e s t j u c o s q m u b ’ à i n e m z o p u a t u r r e f i n e .  
d e s u c r e e t l e s p i s t a c h e s d a n s l e b o l e t h a c h e z p e n d a n t 3 0 à 4 0 s e c o n -  
A s s a i s o n n e z a u g o û t . S e r v e z a o v b e t e c n d i r e  
d e s i n g r  
A j o u t e z 4 l f a o i t s o . m  
A j o u t e z l a s a u g e e t m a l a x e z p a r m p a u l l a s x a e t i z  
. P l a c e z 5 0 m l ( 1 / 4 t a s s e )  
1 - 1 / 2 p o ) d e p a p i e r s u d l f e u r 3 i s 8 é . x 3 0 c m ( 1 5 x 1  
a T p i s s F e ) z . d e u ( x 3 C p 2 l 5 a ° q u e s à b i s c u i t s f e z l e f o u P r r à é c 1 h 6 a 0 u ° f  
I n s é r e z l a l a m e d a n s l e b o l d u h a c h o i r - b r o y e u r  
A j o u t e z l e r e s t e  
. P l a c e z l ’ a i l d a n s l e b o l e t  
I n s é r e z  
( 1 t a s s e ) d 2 e 5 0 m m i n l i p é p i t e s d e c h o c o l a t s  
b l a n c s d ’ œ 4 u f s ( g r o s )  
( 1 / 4 t a s s e ) 5 0 d e m p l o u d r e d e c a c a o a l c a l i n i s é  
( 1 / 2 t a s s e ) 1 2 d 5 e m p i l s t a c h e s é c a i l l é e s , n o n s a l é e s  
( 3 / 4 t a s s e ) 1 7 d 5 e m s u l c r e  
P o i v r e f r a i s m o u l u  
( 1 / 2 c . à t h 2 é m ) d l e s  
( 2 c . à t h é 1 ) 0 d ’ m h u l i l e  
( 5 4 0 g – 1 9 o z ) , r i  
b o î t e d e f è 1 v e s c a n  
( 1 / 2 o z ) d e 1 4 t o g m a t e  
f e u i l l e s d e 6 s a u g e  
p e t i t e g o u s 1 s e d ’ a i  
D o n n e e n v i r o n 3 0 m a c a r o n s  
U n d é l i c i e u x c h a n g e m e n t d e s m a c a r o n s a u x a m a n d e s t r a d i t i o n n e l s .  
A C H E S  
T E T P I S T  
M A C A R O N S A U C H O C O L A  
D o n n e e  
T S / S A U D C E E S S S S E U R C R É E S  
T I R N A A T D E A U X F È V E S  
e s : 1 g  
• c a l c i u m : 8 m g • f i b r  
e s 1 g  
• C a l c i u m 1 6 m g • F i b r  
e s g r a s m s a e t s i è : r 4 2 g • g r a s s a t u r é s : 1 g • c h o l e s t é r o l : 0 m g • s o d i u m : 3 0 1 m g  
e s g r a s s e s ) • g l u c i d e s : 4 m g • C p a r l o r t i é e i s n e : s 5 : 0 1 ( 6 g 1 • % d e s m a t i è r  
A n a l y s e n u t r i t i o n n e l l e p a r 5 0 m l ( 1 / 4 t a s s e ) :  
e s g r a s M s a e t s i è 2 r g • G r a s  
C a l o r i e s 5 0 ( 4 2 %  
A n a l y s e n u t r i t i o n n e l l e p a r 1 5 m l  
c r a q u e l i  
g a r n i t u r e p o u r b r u s c h e t t a .  
A s s a i s o n n e z a u g o û t . S e r t c o m m e p o u r o b t e n i r l a c o n s i s t a n c e v o u l u e .  
A j o u t e z l e r e s t e d e s i n g r é d i e n t s e t m a l a x e z p a r p u l s a t i o n , 1 0 à 1 5 f o i s  
A j o u t e z l e b a s i l i c e t m a p l a e x n e d z a n p t a 3 r 0 p u s l e s c a o t i n o d n e , s 4 . f o i s .  
. P l a c e z - y l ’ a i l e t m a l a x e z I n s é r e z l a l a m e d a n s l e b o l d u h a c h o i r - b r o y e u r  
( 1 / 2 c . à t h 2 é m ) d l e s e l  
A s s a i s o n n e z a u g o û t . S e r v e z a o v b e t e c n d i r e l s  
A j o u t e z  
m a l a x e z  
I n s é r e z  
. P l a c e z l ’ a i l d a n s l e b o l e t  
P i n c é e d e p o i v r e  
P i n c é e d e s e l  
( 1 / 2 c . à t h 2 é m ) d l ’ h u  
( 1 / 2 c . à t h 2 é m ) d l e t h  
( 3 c . à t a b 1 l e 5 ) m d l ’ h u i l e d ’ o l i v e v i e r g e e x t r a  
c h o p i n e d e 1 t o m a t e s e n g r a p p e s  
( 1 - 1 / 2 c . à 2 t 5 a b m l e l ) d e b a s i l i c f r a i s  
2 7  
2 6  
m a n g u e  
p a s i m m  
m i n u t e s  
v i n a i g r e  
r a T n s f é r e z  
( 2 c . à t a b 3 l e 0 ) m d ’ l o l i v e s f a r c i e s d e p i m e n t v e r t s , é g o u t t é e s  
. L a S a u c e a u x  
. S i v o u s n e l ’ u t i l i s e z  
t o m a t e s é c 1 h / 2 é e a u s o l e i l ( c o n s e r v é e d a n s l ’ h u i l e )  
d e 2 , 5 c m ( 1 p o )  
b o c a l d e 3 1 7 5 g ( 1 2 o z ) d e p i m e n t s r ô t i s , é g o u t t é s , e n m o r c e a u x  
p e t i t e g o u s 1 s e d ’ a i l , p e l é e  
A j o u t e z e n s u i t e l e j u s d e l i m e , l e  
l a m a n g  
A j o u t e z  
p u l s a t i o  
D o n n e e n v i r o n 2 5 0 m l ( 1 t a s s e )  
, h a c h e z p a r  
A j o u t e z l ’ a i l , l e  
p i m e n t  
r a T n s f é f r o é i z s . d a n  
p o i v r o n  
A T P E N A D E A U X P I M E N T S R Ô T I S  
( 1 p i n t e ) e t r é s e r v e z .  
. P l a c e z l e s m o r c e a u x d e  
I n s é r e z  
e s 1 g  
• C a l c i u m 3 m g • F i b r  
e s g r a s M s a e t s i è 2 r g • G r a s s a t u r é s 0 g • C h o l e s t é r o l 0 m g • S o d i u m 6 5 g  
C a l o r i e s 2 5 ( 7 2 % p r o v e n a n t d u g r a s ) • G l u c i d e s 2 g • P r o t é i n e s 0 g •  
A n a l y s e n u t r i t i o n n e l l e p a r 1 5 m l ( 1 c . à t a b l e ) :  
( 1 / 2 c . à t h 2 é m ) d l e m  
v i n a i g r e b a l s a m i q  
( 1 - 1 / 2 c . à 7 t h m é l ) d e  
( 2 c . à t h é 1 ) 0 d e m j l u s  
( 1 - 1 / 2 c . à 2 t 5 a b m l e l )  
d e 1 , 2 5 c m ( 1 / 2 p  
m a n g u e ( 5 1 0 g – 1  
d e 1 , 2 5 c m ( 1 / 2 p  
p e t i t o i g n o 1 n / 2 r o u g e  
( 1 / 2 p o )  
.
p o u r e n r e h a u s s e r l a s a v e u r  
m e n t s u r l a g u a c a m o l e e t r é f r i g é r e z p e n d a n t 3 0 m i n u t e s a v a n t d e s e r v i r  
r a T n s f é r e z à u n b o l d e s e r v i c e , p l a c e z u n e p e l l i c u l e d e p l a s t i q u e d i r e c t e -  
v o u l u e , a r r ê t a n t t o u t e s l e s 2 0 à 3 0 s e c o n d e s p o u r r a c l e r l e r é c i p i e n t .  
e n v i r o n 1 0 f o i s p u i s p r o c é d e z p a r a c t i o n c o n t i n u e j u s q u ’ à c o n s i s t a n c e  
j u s d e l i m e , l e c u m i n , l a c o r i a n d r e e t l e s e l . H a c h e z l ’ a v o c a t p a r p u l s a t i o n  
l e p i m e n t j a l a p e ñ o ; h a c h e z p a r p u l s a t i o n , 1 0 a 1 2 f o i s .  
A j o u t e z l ’ a v o c a t , l e  
, l ’ é c h a l o t e e t . M e t t e z - y l ’ a i r  
I n s é r e z l a l a m e d a n s l e b o l d u h a c h o i r - b r o y e u r  
r
( 1 / 4 c . à t h 1 é m ) l d e s e l c a c h e  
( 1 / 4 c . à t h 1 é m ) l d e c o r i a n d r e e n p o u d r e  
( 1 / 4 c . à t h 1 é m ) d l e c u m i n m o u l u  
( 1 c . à t h é 1 ) 5 d e m j l u s d e l i m e f r a î c h e  
m o r c e a u x d e 1 , 9 c m ( 3 / 4 p o )  
p i m e n t j a l a 1 p / 2 e ñ o ,  
p e t i t e g o u s 1 s e d ’ a i  
( 1 / 2 p o ) , e n v i r o n 1  
d e p o i v r o n 1 / r 4 o u g e  
a v o c a t m u 1 r ( e n v i r o n 2 8 5 0 1 0 o z ) , p e l é , d é n o y a u t é , e n  
( 1 / 2 p o )  
p i m e n t j a l a 1 p / 2 e ñ o , é p é p i n é e t é v i d é , e n m o c e a u x d e 1 , 2 5 c m  
o i g n o n v e r 1 t , é p l u c h é , e n m o r c e a u x d e 1 , 2 5 c m ( 1 / 2 p o )  
g o u s s e d ’ a 1 i l , p e l é e e t é c r a s é e  
D o n n e  
s u r l e s c h i p s t o r t i l l a s .  
o u l a l o n g  
l e s p é t o n  
S u c c u l e  
D o n n e e n v i r o n 1 5 0 m l ( 2 / 3 t a s s e )  
S A U C E À L A M A N G U E  
o T u j o u r s p o p u l a i r e , l a g u a c a m o l e s e s e r t a v e c l e s c h i p s t o r t i l l a s o u l e s c r u d i t é s .  
G U A C A M O L E  
e s 0 g  
• C a l c i u m 1 m g • F i b r  
e s g r a s M s a e t s i è 1 r 1 g • G r a s  
C a l o r i e s 9 8 ( 9 8 % p  
e s 1 g  
• C a l c i u m 1 1 m g • F i b r  
A n a l y s e n u t r i t i o n n e l l e p a r 1 5 m  
e s g r a s M s a e t s i è 0 r g • G r a s s a t u r é s 0 g • C h o l e s t é r o l 0 m g • S o d i u m 2 8 g  
C a l o r i e s 4 5 ( 3 % p r o v e n a n t d u g r a s ) • G l u c i d e s 1 2 g • P r o t é i n e s 1 g •  
A n a l y s e n u t r i t i o n n e l l e p a r 5 0 m l ( 1 / 4 t a s s e ) :  
b a s j u s q  
, d a n s u n l é g e r m o u v e m e n t d e h a u s t e e c o n n d  
m é l a n g  
, e n v i r o n 1 5  
a v a n t d e s e r v i r p o u r e n r e h a u s s e r l e g o û t .  
, t e n a n t l a l a m e a u f o n d d u b o l e i n t d i q u é  
p e u t ê t r e p r é p a r é e u n j o u r à l ’ a v a n c e . R e t i r e z d u r é f r i g é r a t e u r 3 0 m i n u t e s  
M e t t e z  
2 5  
2 4  
( 1 o z ) d e f 3 r o 0 m g a g e  
D o n n e e  
( 1 / 4 c . à t h 1 é m ) d l e p o i v r e b l a n c m o u l u  
( 1 / 4 c . à t h 1 é m ) d l e s e l c a c h e r  
( 1 t a s s e ) d 2 ’ 5 h 0 u i l m e l v é g é t a l e  
f i n é .  
u n g o û t p l u s r a f  
( 1 / 2 c . à t a 7 b m l e l ) d e m o u t a r d e D i j o n  
( 1 c . à t a b 1 l e 5 ) m d e l j u s d e c i t r o n f r a i s  
E g g b e a t e r s ® )  
, m a i s l ’ a i l g r i l l é l u i d o n n e  
S e m b l a b l e à u n e  
A R M E S A N C R É M E G U A X R E N T I T  
( 1 / 4 t a s s e ) 5 0 d e g p r o d u i t d ’ œ u f l i q u i d e p a s t e u r i s é ( t e l q u e  
e s 0 g  
• C a l c i u m 0 m g • F i b r  
e s g r a s M s a e t s i è 1 r 0 g • G r a s  
C a l o r i e s 9 1 ( 9 8 % p  
D o n n e e n v i r o n 3 0 0 m l ( 1 - 1 / 4 t a s s e )  
S e p r é p a r e e n q u e l q u e s m i n u t e s s e u l e m e n t .  
A n a l y s e n u t r i t i o n n e l l e p a r 1 5 m l  
Y O N M N A A I S E  
r é f r i g é r a  
p o r t i o n  
o T u t e  
j u s q u ’ à  
P l a c e z t  
. M é l a n g e z  
e s t u n e m a r q u E e g d g é b p e o a s t e é r e s ® d e N a b i s c o I n c .  
S e l c a c h e r e t p o i v  
q u ’ i l s o i t t e n d r e .  
( 3 / 4 t a s s e ) 1 7 h 5 u i l m e l d  
( 1 c . à t a b 1 l e 5 ) m l o u  
( 1 / 4 t a s s e ) 5 0 v i n m a l i g r  
v o u s p r é f é r e z n e p a s g r i l l e r l ’ a i l , v o u s p o u v e z l e f a i r e b l a n c h i r j u s q u ’ à c e  
d a n t 3 0 à 4 0 m i n u t e s , j u s q u ’ à c e q u ’ e l l e s s o i e n t t e n d r e s e t d o r é e s . S i  
l i v e e t r e p l i e z l e p a p i e r p o u r s c e l l e r  
é p a i s s e u r d e p a p i e r a l u m i n i u m , a r r o s e z d e 1 5 m l ( 1 c . à t a b l e ) d ’ h u i l e d ’ o -  
* P o u r g r i l l e r l ’ a i l : P l a c e z 1 2 g o u s s e s d ’ a i l p e l é e s o u p l u s d a n s u n e d o u b l e  
F ) p e n - ( 3 C 7 5 °  
. P l a c e z a u f o u r à 1 9 0 °  
D o n n e e  
d u j u s d e c i t r o n o u d e s  
o u d é s h y d r a t é e s  
é c r a s é o u  
e s 0 g  
• C a l c i u m 1 8 m g • F i b r  
e s g r a s M s a e t s i è 5 r g • G r a s s a t u r é s 1 g • C h o l e s t é r o l 4 m g • S o d i u m 8 2 g  
C a l o r i e s 5 3 ( 8 9 % p r o v e n a n t d u g r a s ) • G l u c i d e s 1 g • P r o t é i n e s 1 g •  
p o u v e z é g a l e  
A n a l y s e n u t r i t i o n n e l l e p a r 1 5 m l ( 1 c . à t a b l e ) :  
o u s  
f i t d e I l r e s m u f p l a c e r l ’ h u i l  
U t i l i s e z c e  
m é l a n g e s o i t o n c t u e u x e t e n t i è r e m e n t é m u l s i f i é .  
q u i r e s t e n t e t m é l a n g e z p e n d a n t 3 0 à 4 0 s e c o n d e s , j u s q u ’ à c e q u e l e  
A j o u t e z l e s i n g r é d i e n t s  
p o u r h a c h e z f i n e m e n t , e n v i r o n 1 5 à 2 0 s e c o n d e s .  
d a n s l e r é c i p i e n t . H a c h e z p a r p u l s a t i o n , 1 0 f o i s , p u i s p a r a c t i o n c o n t i n u e  
V I N A I G R E T T E T Y P E  
. P l a c e z l e s d é s d e f r o m a g e  
I n s é r e z l a l a m e d a n s l e b o l d u h a c h o i r - b r o y e u r  
e s : 3 g  
• c a l c i u m : 2 9 m g • f i b r  
o u a u t r e s a a T b u a c s e c o p ® i q S u a a u n c t e a u c h o i x  
( 1 t a s s e ) d 2 ’ 5 h 0 u i l m e l d ’ o l i v e v i e r g e e x t r a  
e s g r a s m s a e t s i è : r 2 g • g  
e s g r a s s e s ) • g l u c i d e s : 9 m g • C p a r l o r t i é e i s n e : s 6 : 0 2 ( 2 g  
A n a l y s e n u t r i t i o n n e l l e p a r 5 0 m l (  
( 1 c . à t h é 5 ) d m e l p o i v r e f r a i s m o u l u  
( 1 c . à t h é 5 ) d m e l s a u c e W  
( 1 c . à t a b 1 l e 5 ) m d e l p â t e d ’ a n c h o i s  
( 1 c . à t a b 1 l e 5 ) m d e l m o u t a r d e D i j o n  
p a s t e u r i s é ( t e l q u e E g g b e a t e r s ® )  
o r c e s t e r s h i r e  
e n v i r o n .  
j u s q u ’ à  
l a m e e s  
I n s é r e z  
p e n d a n  
A j o u t e z t a l e b l e t h ) . y m  
A j o u t e z l e v i n b l a n d c a n e t t 1 f a 5 i  
c a r o t t e s  
( 2 c . à t a b 3 l e 0 ) m d e l m a y o n n a i s e a l l é g é e o u d e p r o d u i t d ’ œ u f l i q u i d e  
( 2 c . à t a b 3 l e 0 ) m d e l v i n a i g r e d e v i n b l a n c o u r o u g e  
( 2 c . à t a b 3 l e 0 ) m d e l j u s d e c i t r o n f r a i s  
g o u s s e s d 4 ’ a i l g r i l l é *  
a j o u t e z -  
d e 2 , 5 c m ( 1 / 2 p o )  
h a c h o i r -  
2 3  
2 2  
, e n v i r o n 1 5 m i n u t e s .  
p e r m e t t  
g r i l l é s d  
l a p e a u  
p l a q u e à  
l a c h a l e u r à b a s . P l a c e z l e r e s t e d e s l é g u m e s , u n à l a f o i s , d a n s l e b o l d u  
A j o u t e z l ’ m o i o g d n é o r n é . h a c h é e t l e s g o u s s e s d ’ a i l é c r a s é e s e t r é d u i s e z  
f e r l ’ h u i l e d ’ o F l i a v e i t e d s a c n h s a u u n f e c a s s e r o l e d e 3 L  
( 3 p i n t e s ) s u r f e u  
. P l a c e z l ’ o i g n o n d a n s l e  
r é c i p i e n t e t h a c h e z p a r p u l s a t i o n e n v i r o n 8 f o i s .  
I n s é r e z l a l a m e d a n s l e b o l d u h a c h o i r - b r o y e u r  
F ) . P l a c ( e 4 C z 5 0 l e ° s p i m e n t s v e r t f s e z s u l e r u f o n u e P r r à é c 2 h 3 a 0 u °  
( 3 / 4 c . à t h 4 é m ) d l e s  
( 1 - 1 / 2 t a s s 3 e 7 ) 5 d m e l b  
( 1 c . à t a b 1 l e 5 ) m d e l f a  
b o î t e d e t o 1 m a t e s e n c u b e s ( 8 7 5 g – 2 8 o z ) d u c o m m e r c e  
( 3 / 4 c . à t h 4 é m ) d l e s e l  
t i g e d e t h y 1 m f r a i s  
( 1 c . à t a b 1 l e 5 ) m d e l b  
p e t i t e c a r o 1 t t e , p e l é e , e n m o r c e a u x d e 2 , 5 c m ( 1 p o )  
( 3 o z ) d e c 8 o 5 u g r g e d ’ é t é , e n m o r c e a u x d e 2 , 5 c m ( 1 p o )  
( 3 o z ) d e z 8 u 5 c g c h i n i , e n m o r c e a u x d e 2 , 5 c m ( 1 p o )  
( 3 o z ) d ’ a u 8 b 5 e g r g i n e , p e l é e e n m o r c e a u x d e 2 , 5 c m ( 1 p o )  
( 3 - 1 / 2 o z ) 1 d 0 e 0 p g o i v r o n s r o u g e s , e n m o r c e a u x d e 2 , 5 c m ( 1 p o )  
g o u s s e s d 2 ’ a i l , p e l é e s e t é c r a s é e s  
é p é p i n é , p é d o n c u  
p i m e n t j a l a 1 p e ñ o ( 1  
g r o s s e g o u 1 s s e d ’ a  
p e t i t o i g n o 1 n ( 9 2 g  
A n a h e i m o u d u N o u v e a u - M ( e 1 x - 1 i q / 2 u e l b ) d 7 e 5 0 p i g m e  
D o n n e 5  
( 4 o z ) d ’ o i 1 g 2 n 5 o n g s j a u n e s c o u p é s e n q u a r t i e r s  
( 1 c . à t a b 1 l e 5 ) m d ’ l h u i l e d ’ o l i v e  
é g a l e m e n t s e r  
C e t t e s a u c e e x  
( 4 t a s s e s )  
D o n n e e n v i r o n 1 L  
T S  
S A U C E A U X P I M E N  
d e b l é e n t i e r g a r n i e s d e f r o m a g e f ê t a é m i e t t é  
U n e s a u c e t o m a t e s a n t é , f r a î c h e e t d é l i c i e u s e s u r l e s p â t e s  
e s : 1 g  
• c a l c i u m : 1 3 m g • f i b r  
e s g r a s m s a e t s i è : r 2 g • g  
T E J A R D I N I È R S E A U C E T O M A  
e s g r a s s e s ) • g l u c i d e s : 5 8 m g C • a p l o r r o i e t é s i n : e 4 s 1 : ( 3 1  
A n a l y s e n u t r i t i o n n e l l e p a r 1 2 5 m  
e s : 1 g  
• c a l c i u m : 5 9 m g • f i b r  
e s g r a s m s a e t s i è : r 2 g • g r a s s a t u r é s : 1 g • c h o l e s t é r o l : 3 m g • s o d i u m : 4 7 6 m g  
e s g r a s s e s ) • g l u c i d e s : 5 m g • C p a r l o r t i é e i s n e : s 3 : 9 1 ( 3 g 5 • % d e s m a t i è r  
A n a l y s e n u t r i t i o n n e l l e p a r 5 0 m l ( 1 / 4 t a s s e ) :  
s e c o n d e  
e n b a s  
p r o t è g e  
e n v i r o n .  
c h a l e u r  
q u e l a s a u c e a t t e i g n e l a c o n s i s t a n c e v o u l u e .  
i n g r é d i e n t s s o i e n t b i e n c o m b i n é s , 4 0 à 5 0 s e c o n d e s , e n v i r o n , j u s q u ’ à c e  
M é l a n g e z d a n s u n l é g e r m o u v e m e n t d e h a u t e n b a s j u s q u ’ à c e q u e l e s  
d a n s l a c a s s e r o l e , v o u s a s s u r a n t q u e l e p r o t è g e - l a m e e s t i m m e r g é .  
c h a l e u r ; f a i t e s c u i r e à f e u d o u x p e n d a n t 2 5 m i n u t e s . I n s é r e z l e m é l a n g e u r  
A j o u t e z l e b o u i l l o m n l e ( t 1 m c e .  
p o u r p o  
U n e f o i s  
.
c h a n g e n  
A j o u t e z l e s e l e t r é d u i s e z l a  
A j o u t e z l e b o u i l l o n e t p o r t e z à é b u l l i t i o n .  
A j o u t e z l a f a r i n e m e i t n r u e t e m u d e z p p l u o s u . r c u i r e p e n d a n t 2 m i n u t e s .  
A j o u t e d z r e e s n . r e m u a n t l e s p i m e n t s v e r t s e t f a i t e s c u i r e p e n d a n t 1  
A s s u r e z - v o u s q u e l e s l é g u m e s n e d r e s , d e  
m e n t e t  
. R é d u i s e z l a c h a l e u r à b a s , c p o o u i v r e z e  
s a u t e r p e n d a n t 4 à 5 m i n u t e s , j u s q u ’ à c e q u e l e s i n g r é d i e n t s s o i e n t t e n -  
A j o u t e z l ’ o i g n o n , l ’ a i l , l e s u p r o f i e v r u o  
A j o u t e z l e m y é l e a n b g e e u d r r ’ e o . i g n o n , d ’ a i l e t d e j a l a p e ñ o e t f a i t e s  
( 2 - 1 / 2 p i n t e s )  
f e r l ’ h u i l e d ’ o F l i a v e i t e d s a c n  
( 3 - 1 / 2 p i n t e s ) s u r u n f e u m o y e n M e t t a e j z o u t n e e z - s a u t e u s e d e 3 , 3 L  
( 1 / 4 t a s s e ) 5 0 d e m b l o u  
( 1 / 4 t a s s e ) 5 0 d e m v l i n  
( 1 / 4 c . à t h 1 é m ) p l o i v  
( 1 / 2 c . à t h 2 é m ) d l e s  
P l a c e z d a n s l e r é c i p i e n t e t h a c h e z p a r p u l s a t i o n , 6 f o i s .  
P e l e z l e s p i m e n t s r e f r o i d i s , j e t e z l a p e a u , l e s g r a i n e s e t l e s p é d o n c u l e s .  
l e p i m e n t j a l a p e ñ o e t h a c h e z p a r p u l s a t i o n , e n v i r o n 8 f o i s .  
I n s é r e z l a l a m e d a n s l e b o l d u h a c h o i r - b r o y e u r  
. P l a c e z - y l ’ o i g n o n , l ’ a i l e t  
2 1  
2 0  
e t h a c h é s g r o s  
p o i v r o n s r o 3 u g e s m o y e n ( e n v i r o 1 7 5 g – 6 o z c h a c u n ) é v i d é s  
g o u s s e s d 6 ’ a i l , p e l é e s e t é c r a s é e s  
o i g n o n j a u 1 n e m o y e n , p e l é e t h a c h é g r o s  
( 1 c . à t a b 1 l e 5 ) m d ’ l h u i l e d ’ o l i v e  
( 5 t a s s e s )  
D o n n e 1  
S O U P E A U C H O U  
e s : 2 g  
• c a l c i u m : 3 6 m g • f i b r  
D o n n e 6 2 5 m l ( 2 - 1 / 2 t a s s e s )  
e s g r a s m s a e t s i è : r 3 g • g  
e s g r a s s e s ) • g l u c i d e s : 1 0 g • C p a r o l o t r é i e i n s e : s 8 : 1 4 ( 2 g 8  
A n a l y s e n u t r i t i o n n e l l e p a r p  
q u e l e p o i s s o n , l a v i a n d e d e c r a b e e t l e s p â t e s  
C e t t e s a u c e a c c o m p a g n e t o u t a u s s i b i e n l e p o u l e t  
S e r v e z  
C O U L I S D E P O I V R O N S R O U G E S  
f r o i d e p  
s o i e n t v  
l e s p o i n  
P e n d a n  
e s : 3 g  
• c a l c i u m : 3 9 m g • f i b r  
e s g r a s m s a e t s i è : r 2 g • g r a s s a t u r é s : 0 g • c h o l e s t é r o l : 0 m g • s o d i u m : 3 5 0 m g  
e s g r a s s e s ) • g l u c i d e s : 1 0 g • C p a r o l o t r é i e i n s e : s 7 : 1 4 ( 2 g 2 % d e s m a t i è r  
A n a l y s e n u t r i t i o n n e l l e p a r p o r t i o n d e 1 2 5 m l ( 1 / 2 t a s s e ) :  
A j o u t e z  
A j o u t e z e n s u i t e l a c r è s m e l e , p ( f o a i c v  
c o m b i n e  
A s s a i s o n n e z d e  
i m m e r g é  
A j o u t e z l e n j v u i s r o d n e . c i t r o n . G o û t e z e t a s s a i s o n n e z a u g o û t .  
m é l a n g e  
d a n t 2 0  
c e q u ’ i l  
j u s q u ’ à c e q u e l e s i n g r é d i e n t s s o i e n t b i e n c o m b i n é s , d e 4 5 à 5 0 s e c o n d e s  
l a m e e s t i m m e r g é . M é l a n g e z , d a n s u n l é g e r m o u v e m e n t d e h a u t e n b a s  
I n s é r e z l e m é l a n g e u r d a n s l a c a s s e r o l e , v o u s a s s u r a n t q u e l e p r o t è g e -  
t e z l a c h  
p l u s , j u s  
a s p e r g e  
p o ) e t r é  
P e n d a n  
q u e l e s l é g u m e s s o i e n t t r è s t e n d r e s .  
m o d é r é / b a s . F a i t e s c u i r e à f e u d o u x p e n d a n t 2 5 m i n u t e s o u j u s q u ’ à c e  
r e c o u v r i r l e s l é g u m e s . P o r t e z à é b u l l i t i o n p u i s r é d u i s e z l a c h a l e u r à  
A j o u t e z l e v i n e t m o n -  
A j o u t e z j u s t e a s s e z d e b o u i l l o n p o n u ’ e r n r e s t e q u ’ u n e p e t i t e q u a n t i t é .  
l a c h a l e u r p o u r p o r t e r à é b u l l i t i o n . F a i t e s r é d u i r e l e v i n j u s q u ’ à c e q u ’ i l  
u t e s d e p l u s p o u r l e s a t t e n d r i r l é g è r e m e n t .  
l e s p o m m e s d e t e r r e . R e m u e z p o u r c o u v r i r d ’ é p i c e s e t f a i t e s c u i r e 5 m i n -  
.
m i n u t e s  
A j o u t e z l e s é c h m a o l o y t e e n s à  
F a i t e s f o  
A j o u t e z l e v i n b l a n c e t m o n t e z  
( 3 p i n t e s ) s u r f e u  
A j o u t e z l e s f l e u r o n s d e c h o u - f l e u r e t s e l e t f a i t e s c u i r e d e 1 à 2 m i n u t e s .  
A j o u t e z l a p o u d r e d e c a r i , l e c e u r q c u ’ m i l s a s e o t i e l e n t t r è s t e n d r e s .  
A j o u t e z l e s p o l i ’ r h e u a i l u e x d e ’ o t l f i a v i e t e . s s u e r d e 6 à 8 m i n u t e s j u s q u ’ à  
t i o n .  
, p l a c e z - l e s u r l e h a b c o h l o e i t r -  
é c h a l o t e  
( 4 p i n t e s ) s u r u n f e u m o y e n e P t l a j c o e u z t e u z n - y e c a s s e r o l e d e 4 L  
. P l a c e z l e s  
I n s é r e z  
( 1 c . à t h é 5 ) d m e l j u s d e c i t r o n o u d e l i m e  
( 3 - 1 / 2 t a s s 8 e 7 ) 5 d m e l b o u i l l o n d e p o u l e t o u d e l é g u m e s  
( 1 / 2 t a s s e ) 1 2 d 5 e m v i n l r o u g e  
d e 1 , 2 5 c m ( 1 / 2 p o )  
( 3 - 1 / 2 o z ) 1 d 0 e 0 p g o m m e s d e t e r r e r o u g e , p e l é e s , e n d é s  
c h o u - f l e u r 1 d ’ e n v i r o n 7 9 5 g ( 1 - 3 / 4 l b ) e n p e t i t s f l e u r o n s  
( 1 / 2 c . à t h 2 é m ) s l e l c a c h e r  
( 1 / 4 c . à t h 1 é m ) d l e c u r c u m a  
( 1 c . à t h é 5 ) d m e l p o u d r e d e c a r i  
t r a n c h é s  
( 1 / 4 t a s s e ) 5 0 d e m c l r è  
( 1 / 4 c . à t h 1 é m ) d l e b  
( 1 / 4 c . à t h 1 é m ) d l e p  
( 3 / 4 c . à t h 4 é m ) d l e s  
( 1 - 1 / 2 t a s s 3 e 7 ) 5 d m e l b  
( 1 / 4 t a s s e ) 5 0 d e m v l i n  
d e 1 , 2 5 c m ( 1 / 2 p  
( 3 o z ) d e p 8 o 5 m g m e s  
( 1 - 1 / 4 l b ) d 6 ’ 2 a 5 s p g e r g  
g o u s s e d ’ a 1 i l , p e l é  
( 1 c . à t a b 1 l e 5 ) m d e l b  
( 4 o z ) d e p 1 o 2 i 5 r e g a u x , l a v é s e t p a r é s , p a r t i e v e r t e e n l e v é e ,  
( 1 c . à t a b 1 l e 5 ) m d ’ l h u i l e d ’ o l i v e  
1 9  
1 8  
( 2 o z ) d ’ é c 5 h 6 a l g o t e s , é m i n c é e s  
D o n n e 6 2 5 m l ( 2 t a s s e s )  
i n g r é d i e  
M é l a n g e  
, v o u s a s s u r a n t q u e l e I p n r s o é t è r e g z e -  
M e t t e z t  
V E L O U T É A U X A S P E R G E S  
.
T I R N A A D E E S T T  
( 1 - 2 c . à 5 t a - b 1 l e 0 ) m d  
( 1 / 2 c . à t h 7 é m d l e t r  
S O U P E S , S A U C E S , T R E M P E T T E S  
e T q u i l a d e b o n n e ( 1 q / u 3 a t l a i t s é s e ) 7 5 d e m l  
c o m b i n a i s o n )  
e s : 1 g  
• c a l c i u m : 1 8 4 m g • f i b r  
e s g r a s m s a e t s i è : r 1 4 g • g r a s s a t u r é s : 8 g • c h o l e s t é r o l : 2 m g • s o d i u m : 6 8 m g  
e s g r a s s e s ) • g l u c i d e s : 2 3 g • p C r o a t l o é r i n i e e s s : : 2 7 1 5 g ( • 5 2 % d e s m a t i è r  
A n a l y s e n u t r i t i o n n e l l e p a r p o r t i o n :  
( 1 t a s s e ) d 2 e 5 0 j u m s d l  
( 1 t a s s e ) d 2 e 5 0 p ê m c l h  
D o n n e 5  
c a n n e l l e .  
A A U X P Ê C M H A E R S G A R I T  
t a b l e ) d e p o u d r e d e c a f é e x p r e s s a u l a i t p e n d a n t l ’ i n f u s i o n d e s b â t o n s d e  
P o u r u n c h o c o l a t c h a u d à l a c a n n e l l e , a j o u t e z 4 5 à 6 0 m l ( 3 à 4 c . à  
.
e s t u n e m K a a r q h u l u e a ® d é p o  
l é r é e d e c r è m e f o u e t t é e , a u c h o i x .  
r a T n s f é r e z à l a c u i l l e r d a n s d e s t a s s e s o u g o b e l e t s e t d é c o r e z d ’ u n e c u i l -  
m é l a n g e r j u s q u ’ à c e q u e l e m é l a n g e s o i t c r é m e u x e t m o u s s e u x .  
e s : 0 g  
• c a l c i u m : 1 7 2 m g • f i b r  
e s g r a s m s a e t s i è : r 1 1 g •  
e s g r a s s e s ) • g l u c i d e s : 2 6 g • p C r o a t l o é r i n i e e s s : : 2 5 1 5 g ( •  
1 m i n u t e d a n s u n l é g e r m o u v e m e n t d e h a u t e n b a s . C o n t i n u e z d e  
v a n i l l e , e n r e m u a n t t o u j o u r s . I n s é r e z - y l e m é l a n g e u r e t p r o c é d e z p e n d a n t  
f o i s l e c h o c o l a t f o n d u , r e t i r e z l e s b â t o n s d e c a n n e l l e e t a j o u t e z l ’ e x t r a i t d e  
A j o u t e z l e s m o r c e a u x d d e e l c a h c o a c n o n l a e t l l e e n a r u e m f a u i t a . n t . U n e  
A n a l y s e n u t r i t i o n n e l l e p a r l a i t f r a p p é  
.
A j o u t e z  
®
b a s e t f a i t e s c u i r e à f e u d o u x p e n d a n t 1 0 m i n u t e s p o u r i n f u s e r l a s a v e u r  
b u l l e s c o m m e n c e n t à s e f o r m e r a u t o u r d e l a c a s s e r o l e . R é d u i s e z à f e u  
a r V i a n t e «  
f e r j u s q u ’ à c e q u e l a v a p n e u u e r l l e m m o e n n t e t , e f a t i q t e u s e c d h e a s u f  
. P l a c e z s u r u n f e u m o y ( e 3 n - 3 e / t 4 , e p n i n t r e e s m ) u C a u n i t s i c n o a n r t i -  
c i - d e s s u  
f i l t r e e t  
j u s q u ’ a u  
R e m p l i s  
®
C o m b i n e z l e l a i t e t l e s b â t o n s d e c a n n e l l e d a n s u n e c a s s e r o l e d e 3 , 5 L  
A j o u t e z 5 0 m l ( 1 / 4 t a s s e ) d e c a f é  
( 1 c . à t a b 1 l e 5 ) m d ’ l e x t r a i t d e v a n i l l e  
P o u r u n  
( 2 0 o z ) d e 5 c 6 h 5 o g c o l a t s e m i - s u c r é ( a u c h o i x ) e n m o r c e a u x  
b â t o n s d e 3 c a n n e l l e d e 7 , 5 c m ( 3 p o )  
( 2 p i n t e s ) 1 d , e 9 l L a i t é c r é m é  
i n g r é d i e  
M é l a n g e  
, v o u s a s s u r a n t q u e l e I p n r s o é t è r e g z e -  
M e t t e z t  
D o n n e 1 2 à 1 6 p o r t i o n s  
.
m a l à p e r s o n n e l  
( 2 c . à t a b 3 l e 0 ) m d e l l a  
( 1 / 2 t a s s e ) 1 2 d 5 e m c a l f  
( 1 - 3 / 4 t a s s 4 e 2 ) 5 d m e l c  
m a t i è r e s g r a s s e s . U n e p e t i t e g â t e r i e d e t e m p s e n t e m p s n e f a i t p a s d e  
u n e v e r s i o n p l u s r i c h e , u t i l i s e z d u l a i t e n t i e r o u à b a s s e t e n e u r e n  
N o t r e c h o c o l a t c h a u d p r é p a r é a v e c d u l a i t é c r é m é a p l u à t o u s , m a i s p o u r  
D o n n e 1  
T C H A U D C M H E O X C I C O A L I A N  
e s t u n e m a r q u e G d é r a p n o d s é M e a , r p n r i o e p r r i e t é d e S o c i é t é d e s P r o d u i t s M a r n i e r - L a P o s t o l l e .  
L A I T F R A P P É A U  
®
e s : 2 g  
• c a l c i u m : 9 m g • f i b r  
e s g r a s m s a e t s i è : r 0 g • g r a s s a t u r é s : 0 g • c h o l e s t é r o l : 0 m g • s o d i u m : 2 m g  
e s g r a s s e s ) • g l u c i d e s : 2 5 g • C p a r o l o t r é i e i n s e : s 1 : 1 7 7 g ( 0 • % d e s m a t i è r  
A n a l y s e n u t r i t i o n n e l l e p a r t a s s e :  
e s : 6 g  
• c a l c i u m : 3 7 1 m g • f i b r  
e s g r a s m s a e t s i è : r 1 g • g  
e s g r a s s e s ) • g l u c i d e s : 6 3 g • C p a r o l o t r é i e i n s e : s 2 : 8 1 6 1 (  
A n a l y s e n u t r i t i o n n e l l e p o u r u n l a i t  
1 7  
1 6  
i n g r é d i e n t s s o i e
l e s p o m m e s d e t e r r e e n p u r é e .  
M é l a n g e z , d a n s 
l o n p o u r o b t e n i r u n e p u r é e . N o n r e c o m m a n d é p o u r  
n é c e s s i t e r l ’ a j o u t d e l i q u i d e d e c u i s s o n , l a i t o u b o u i l -  
, v o u s a s s u r a n t q u e l e I p n r s o é t è r e g z e - - y l a l m e e m e é s
.
M e t t e z t o u s l e s
p u l s a t i o n , j u s q u ’ à 1 2 5 m l ( 1 / 2 t a s s e ) à l a f o i s . P e u t  
c u i r e j u s q u ’ à c e q u ’ i l s s o i e n t t e n d r e s . H a c h e z p a r  
( 1 c . à t a b 1 l e 5 ) m d e l m i e l  
( 1 / 2 t a s s e ) 1 2 d 5 e m l a l i t é c r é m é  
L é g u m e s (  
C o u p e z e n m o r c e a u x d e 1 , 2 5 c m ( 1 / 2 p o ) e t f a i t e s  
( 1 / 2 t a s s e ) 1 2 d 5 e m y a l o u r t à l a
k i w i , p e l é , 1 c o u p é e n h u i t  
( 1 t a s s e ) d 2 e 5 0 f r a m i s l e s s u r g e
l a f o i s , j u s q u ’ a u h a c h a g e v o u l u e .  
H a c h e z p a r p u l s a t i o n , j u s q u ’ à 1 2 5 m l ( 1 / 2 t a s s e ) à  
P e l e z , c o u p e z e n m o r c e a u x d e 1 , 2 5 c m ( O 1 / i 2 g n p o o n ) s .  
j u s q u ’ à c o n s i s t a n c e d e b e u r r e .  
D o n n e 1 l a i t f r a
g r o s s e à f i n e m o u t u r e . P e u v e n t ê t r e h a c h é e s  
t a s s e ) à l a f o i s , j u s q u ’ à c o n s i s t a n c e v o u l u e d e  
p u l s a t i o n p u i s t r a n s f o r m e z j u s q u ’ à 1 2 5 m l ( 1 / 2  
É c a i l l é e s , g r i l l é e s p o u r p l u s d e s a v e u r N o i x  
L A I T F R A P P É A U X F R
. H a c h e z p a r  
c h o l e s t é r o l : 1 2 m g • s o d i u m
e s g r a s m s a e t s i è : r 3 g • g r a s s a t u r é s : 0 g • c h
e s : 4 g  
p u l s a t i o n .  
H e r b e s f r a î  
1 2 5 m l ( 1 / 2 t a s s e ) ; p r o p r e s e t s è c h e s . H a c h e z p a r  
e s g r a s s e s • g l u c i d e s : 2 6 • p r o C t é a i n l o e r s i e : s 9 : g 1 5 • 9 ( 1 7 % d e s
A n a l y s e n u t r i t i o n n e l l e p a r t a s s e ( s a n s m i e l ) 
H a c h e z p a r p u l s a t i o n 1 5 g ( 1 / 2 o z ) à l a f o i s .  
i n g r é d i e n t s s o i e
, v o u s a s s u r a n t q u e l e I p n r s o é t è r e g z e - - y l a l m e e m e é s
P e l e z , c o u p e z e n m o r c e a u x d e 1 , 2 5 c m ( R 1 / a 2 c i p n o e ) . d e g  
M é l a n g e z , d a n s 
P e l e z l e s g o u s s e s ; j u s q u ’ à 6 . H a c h e z p a r A p i l u l s a t i o n .  
.
l ’ h u i l e d e l i n e t l
v o u l u e .  
M e t t e z l e l a i t d e p u i s p a r a c t i o n c o n t i n u e j u s q u ’ à l a c o n s i s t a n c e  
b r o y e u r ; N e c o u v r e z p a s . H a c h e z p a r p u l s a t i o n ,  
( 1 à 2 c . à 5 - t 1 h 0 é ) m d l e m i e l ( f a
( 1 c . à t h é 5 ) d m ’ h l u i l e d e l i n  
P l a c e z l e s i n g r é d i e n t s d a n s l e r é c i p i e n t d S u a h u a c c e h s o c i r r - é  
t a n c e v o u l u e .  
d e p o u d r e 1 d 4 e g p r o t é i n e d e
( 3 / 4 t a s s e ) 1 7 d 5 e m l a l i t d e s o y a
p e t i t e b a n a 1 n e , ( 1 2 5 g – 4 -
( 1 t a s s e ) d 2 e 5 0 b l m e u l e t s c o n g
( 1 o z ) à l a f o i s p u i s t r a n s f o r m e z j u s q u ’ à l a c o n s i s -  
. H a c h e h z a c p h a e r r p u l s a t i o n , p a s p l u s d e 3 0 g  
m i s a u c o n g é l a t e u r p e n d a n t 3 m i n u t e s a v a n t d e l e  
C h o c o l a t  
C o u p e z e n m o r c e a u x d e 1 , 2 5 c m ( 1 / 2 p o ) ; p e u t ê t r e  
t r e m p e t t e s  
f o i s .  
m o u s , s a u f  
D o n n e 5 0 0 m l (
c o n s i s t a n c e v o u l u e , p a s p l u s d e 3 0 g ( 1 o r e z c ) o à m l a m a n  
H a c h e z p a r p u l s a t i o n , p u i s t r a n s f o r m e z j u P s a q r u m ’ à e s l a a n ,  
C o u p e z e n m o r c e a u x d e 0 , 6 c m ( 1 / 4 p o ) . F r o m a g e s  
L A I T F R A P P
E T B O I S S
L A I T S F R
c o n s i s t a n c e v o u l u e .  
( v i e i l l e s d ’ u  
T
A O U R  
H a c h e z p a r p u l s a t i o n , p u i s t r a n s f o r m e z j u M s q i e u t t ’ à e s l a d e  
.
t i o n , p u i s p a r a c t i o n c o n t i n u e p o u r m é l a n g e r  
q u a n t i t é s d e l i q u i d e a p p r o p r i é . H a c h e z p a p r o p u u r l l s e a s - a l i  
A . j o u t e z d e p e t i t e s  
r é c i p i e n t d u h a c h o i r - b r o y e u r  
v o t r e p é d i a  
1 7 5 g ( 6 o z ) , e n m o r c e a u x d e 1 , 2 5 c m ( i 1 a V / n 2 d p e o s ) ( . b œ u f , p o r c )  
P l a c e z d e p e t i t e s q u a n t i t é s d ’ a l i m e n t s d a A n s l i m l e e n t s d e  
1 2 5 m l ( 1 / 2 t a s s e ) à l a f o i s .  
q u e s  
I n g r é d  
p o u r e n l e v e r l e s f i l s . H a c h e z e t t r a n s f o r m e z j u s q u ’ à  
( 1 / 2 p o ) . P e l e z l e c é l e r i a v e c u n c o u p e - l é g u m e s  
P e l e z a u b e s o i n ; c o u p e z e n m o r c e a u x d e L é 1 g , 2 u 5 m c e m s ( c r u s )  
U S A G E  
1 5  
1 4  
t r i q u e .  
p l u s p r o  
m a g é d  
S i l ’ a p p a  
N e p l o n  
m a i n d a  
o u s p o u v e z n e t t o y e r l ’ a x é e g r d a ’ t e i g n n t  
d ’ u n l i n g  
D é t a c h e  
m é l a n g e  
N e t t o y e  
e t l ’ a x e d e  
®
T S T I C K  
M É L A  
®
A G E  
N E T T  
N e p l o n g e z p a s l a b o î t e d ’ e n g r e n a g e d a n s l ’ e a u o u a u c u n l i q u i d e .  
d e l ’ e a u c h a u d e s a v o n n e u s e o u p l a c e z - l e d a n s l e l a v e - v a i s s e l l e .  
m o y e n d ’ u n l i n g e h u m i d e . P o u r n e t t o y e r l e f o u e t d e m é t a l , l a v e z - l e d a n s  
b o î t e d ’ e n g r e n a g e . P o u r n e t t o y e r l a b o î t e d ’ e n g r e n a g e , e s s u y e z - l a a u  
U n e f o i s l ’ a s s e m b l a g e d e f o u e t d é t a c h é , r e t i r e z l e f o u e t d e m é t a l d e l a  
P o u r n e t t o y e r l ’ a s s e m b l a g e d e f o u e t , d é t a c h e z - l e s i m p l e m e n t d u m a n c h e .  
s a n s a S l i m t i c e k n t s  
®
R e m a r q  
R e t i 1 r e 0 z . l e s  
M Ê M E .  
n e r v u r e s d u  
D é 9 m . o n t e z a  
F O U E T  
L A M E  
O T U C H E Z J A M A I S L A  
8 . D é b r a n  
t i e n n o r m a l d o i t ê t r e c o n f i é à u n r e p r é s e n t a n t a u t o r i s é C u i s i n a r t .  
.
e n l e v e z l e c  
o T u . t s e r v i c e a u t r e q u e l e n e t t M o y É a N g e A G e t E l R ’ e n S t E r e U - L E M E N T  
, p u i s  
d u c o u v e r c l e d u h a c h o i r - b r o y e u r m é l a n g e u r  
’ U S A G E  
n ’ e s t p r é v u q u e p o u r L  
L e h a c h o i r - b r o y e u r S m a r t S t i c k  
d a n s l ’ e a u o u a u c u n l i q u i d e .  
N e p l o n g e z p a s l e m a n c h e S n é i c l h e e c z o - l u e v s e i m r c m l e é d i a t e m e n t .  
O T U R ® N E R , d é t a c h e z L l e A M m E a n C c E h e S S d E u L D O E 7 R . S Q U E  
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.
t e r r u p t e u r  
U n 6 e . f o i s l e s  
e t l e d e s s u s d u c o u v e r c l e à l ’ a i d e d ’ u n e é p o n g e o u d ’ u n l i n g e h u m i d e .  
a v e c s o i n p o u r é v i t e r d e t o u c h e r l a l a m e t r a n c h a n t e . E s s u y e z l e m a n c h e  
m e t t e z l a l a m e d a n s l e p a n i e r à u s t e n s i l e s . D é c h a r g e z l e l a v e - v a i s s e l l e  
l a m e a s s e m b l é e s u r l e r a y o n s u p é r i e u r  
b r o y e u r  
C u i s i n a  
R e m a r q  
. P l a c e z l e r é c i p i e n t à l ’ e n v e r s e t  
S i v o u s a v e z u n l a v e - v a i s s e l l e , v o u s p o u v e z y m e t t r e l e r é c i p i e n t e t l a  
o n d e s à l a f  
N e 5 f . a i t e s p a  
d a n s u n e e a u s a v o n n e u s e o ù v o u s p o u r r i e z l a p e r d r e d e v u e .  
L a v e z l a l a m e a v e c s o i n . É v i t p e a z s d d e a l a n s p l l a e c l e a r v e - v a i s s e l l e .  
.
S t i c k  
A p 4 p . u y e z s u  
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N e p l o n g e z p t o a u s t l a e l i m c o e u n v t . e r c l e d a n s l ’ e a u e t n e l e m e t t e z  
d u h a c h o i r - b r o y e u r a v e c u n e é p o n g e o u u n l i n g e h u m i d e p o u r e n l e v e r  
c h a u d e s a v o n n e u s e . R i n c e z e t s é c h e z . E s s u y e z l e d e s s o u s d u c o u v e r c l e  
L a v e z l a b a g u e , l e b o u c l i e r d e p l a s t i q u e e t l e r é c i p i e n t d a n s d e l ’ e a u  
i m m é d i a t e m e n t a p r è s l ’ u s a g e p o u r e m p ê c h e r l e s a l i m e n t s d e s ’ y a t t a c h e r  
P o u r s i m p l i f i e r l e n e t t o y a g e , r i n c e z l e r é c i p i e n t , l e c o u v e r c l e e t l a l a m e  
v o u s q u ’ i l s o  
P l a 3 c . e z l e c o  
.
p e t i t s m o r c e  
M e 2 t t . e z l e s a  
A s s u r e z - v o u s q u ’ i l s s o i e n t e n  
H A C H O I R - B R O Y E U R  
a p p r o p r i é e  
1 3  
1 2  
A . s s u r e z - v o u s u n q u c e o m l a p l t a o m i r e e s t a s s e m b l é e d e f a ç o n  
P l a 1 c . e z l e r é c i p i e n t f e r m e m e n t s u r u n e s u r f a c e p l a t e e t s o l i d e c o m m e  
r a T n s f o r m a t i o n d e s a l i m e n t s  
A G E  
H A C H A G E E T B R O Y  
p i è c e s e n s  
d é c l e n c h e  
t i e z o u e n t  
g l i s s e r l e s  
A l i 3 g . n e z l e  
.
6 . D é b r a n c h e z l e m é l a d è s q u e v o u s c e s s e z d e l ’ u t i l i s e r  
A p p u y e r s u r l e p e t i t  
o i r R e c f o e i t s t e . s V .  
N e 5 t . e n e z p a s l e b o u t o n « O N » p e n d a n t p l u s d e 2 0 s e c o n d e s à l a  
s e v e r r o u i l  
m o t e u r s ’ a r r ê t e r a .  
, r e l â c h e z l ’ i n t e r r u p t e u r e n « f o O n N c é / . O P F o F u r » l ’ a e r t r l ê e t e r  
m é l a n g e r à m a i n f o n c t i o n n e r a t a n t q u e v o u s t e n e z l ’ i n t e r r u p t e u r  
2 . P o u s  
A p p 4 u . y e z s u r l ’ i n t e r r u p t e u r « O N / O F F » e t t e n e z - l e e n f o n c é . L e  
b o î t e d ’ e n g  
A l i 1 g . n e z l e  
.
P l a 3 c . e z l e f o u e t d a n s l e m é l a n g e à f o u e t t e r  
F O U E  
B r a 2 n . c h e z l e c o r d o n d ’ a l i m e n t a t i o n d a n s u n e p r i s e m u r a l e .  
. ) 1 1  
A s s e m b l a g e d u f o u e t à l a p a g e  
I n s 1 é . r e z l e f o u e t d a n s l e m a n c h e ( v o i r  
.
d u h a c h o i r -  
d e l a p r i s e d e S c m o a u r r t a S n t , i c d k  
A G E  
F O U E T T  
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A R R Ê T L É A E M , E d é b r a n c h e U z N 7 l E e . F m O é I l a S n  
.
D é 6 b . r a n c h e z l e m é l a n g e u r d è s q u e v o u s c e s s e z d e l ’ u t i l i s e r  
.
, r e l â c h e z l ’ i n P t e o r u r u r p l ’ t a e r u r ê r t e  
f o i s .  
.
h a c h o i r - b r o  
v i t e s s e v o u  
p o i g n é e d u  
P l a 6 c . e z u n e  
N e 5 t . e n e z p a s l e b o u t o n « O N » p e n d a n t p l u s d e 5 0 s e c o n d e s à l a  
m o t e u r s ’ a r r ê t e r a .  
, r e l â c h e z l ’ i n t e r r u p t e u r e n « f o O n N c é / . O P F o F u r » l ’ a e r t r l ê e t e r  
d e l ’ a u t r e . C h o i s i s s e z l a  
, e n a g r i p p ® a n t l a  
m é l a n g e r à m a i n f o n c t i o n n e r a t a n t q u e v o u s t e n e z l ’ i n t e r r u p t e u r  
A p 4 p . u y e z s u r l ’ i n t e r r u p t e u r « O N / O F F » e t t e n e z - l e e n f o n c é . L e  
d a n s u n e p r  
B r a 5 n . c h e z l e  
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P l a 3 c . e z l e m é l a n g e u r d a n s l e s i n g r é d i e n t s à ê t r e m é l a n g é s .  
B r a 2 n . c h e z l e c o r d o n d ’ a l i m e n t a t i o n d a n s u n e p r i s e m u r a l e .  
d u r é c i p i e n t  
u e V i n t é r i e u r e  
m é l a n g e u r à l a p a g e 8 ) .  
A s s e m b l a g e d u  
1 . I n s é r e z l ’ a x e d e m é l a n g e d a n s l e m a n c h e ( v o i r  
d e s l i q u i d e C s u p i s e i n n d a a r t n t q u ’ i l f o n c t i o n n e .  
®
b i e n a t t e n t i o n d e n e j a m a i s r e t i r e r l e m é l a n g e u r à m a i n S m a
r é a l i s e r l e s r e c e t t e s l i q u i d e s l e s p l u s s a v o u r e u s e s e t v e l o u t é e s . F a i t e s  
®
m é l a n g e . U n l é g e r m o u m e n t d e h a u t e n e s t t o u t c e q u ’ i l f a u t p o u r  
C e t t e l a m e m é l a n g e e t i t e e n a j o u t a n t u n n i m u m d ’ a i r d
é m u l s i f i e r l e s m a y
s a u c e s . G é n i a l e p r l e s i n g r é d i e n t s s e c s , e l l e s à  
s o r t e s d ’ a l i m e n t s d o n a u c e s à s a s o n s e n l e s  
L a l a m e a é t é s p é c i a l e m e n t c o n ç u e p o u e t m a l a x e r t o u t e s h a c h o i r - b r o y e u r  
c o u v e r c l e d u  
M é l a n g e e t m a l a x a g e  
u e V i n t é r i e e d u  
4 a .  
M É L A N G E R  
4 b .  
T I O N U T I L I S A  
4 .  
1 1  
1 0  
C Ô T É É M O U S S É V E R S L E H A U T  
B .  
u t i l i s e r l e c ô  
é m o u s s é ( v  
t r o u v e n t c o m p l è t e m e n t à g a u c h e d a n s l e s f e n t e s .  
o T u r n e z l e c o u v a e u r c r l é e c j i u p s i e q n u t ’ . à c e q u e l e s c h e v i l l e s s e  
o T u r n e z l e c r o é u c v i p e i r e c n l e t . d a n s l e s e n s a n t i h o r a i r e p o u r l e f i x e r  
A s s e m b l l e a z l - a l a m , e c . e c ô  
S i v o u s l a t e  
l e s t r o i s c h e v i l l e s d u c o u v e r c l e a v e c l e s t r o i s f e n t e s s u r l e r e b o r d d u  
P o b u . r q u e l e c o u v e r c l e r e p o s e c o r r e c t e m e n t s u r l e r é c i p i e n t ,
d e s s u s d u r é c i p i e n t .  
d u h a c h o i r - b r o y e u r e t q u e l e c o u v e r c l e r e p o s e c o r r e c t e m e n t s u r l e  
A .  
g n e n t a v e c l ’ e n g r e n a g e à t r o i s b r a n c h e s s u r l e r e v e r s d u c o u v e r c l e  
C Ô T É T R A N C H A N T  
A s a s . u r e z - v o u s q u e l e s 3 n e r v u r e s s u r l e d e s s u s d e l a l a m e s ’ a l i -  
m e n t s p o u r  
u t i l i s e r l e c ô  
p l a c e , p l a c e z l e c o u v e r c l e d u h a c h o i r - b r o y e u r s u r s o n r é c i p i e n t .  
-
U n 4 e . f o i s l e m é l a n g e u r à m a i n e n  
A s s e m b l e z l a l a m e , c e c ( ô t r t a é n v c e h r a s n l t e )  
S i v o u s l a t e  
a i d e r à f i x e r l e s p i è c e s e n s e m b l e .  
d é c l e n c h e u r e n c a o u t c h o u c p e u t  
A p p u y e r s u r p l e e t i p t e d t é i t c l i c .  
ê t r e p l a c é e  
N o t e z c e s c  
o u V s s e n t i r e z o u e n t e n d r e z u n  
t r e l ’ a u t r e p o u r l e s f i x e r e n s e m b l e .  
g l i s s e z l e s d e u x p i è c e s l ’ u n e c o n -  
d u m a n c h e . U n e f o i s a l i g n é e s ,  
l ’ o u v e r t u r e n e r v u r é e s u r l e d e s s u s  
c o u v e r c l e d u h a c h o i r - b r o y e u r a v e c  
l ’ a c c r o c d e l ’ a x e d ’ e n t r a î n e m e n t d u  
v e r c l e d u h a c h o i r - b r o y e u r  
G
N
K
h a c h o i r - b r o y e u r  
d u c o u v e r c l e d u  
m a n c h e e t d e s s u s  
D e s s o u s d u  
F
2 a  
A S L E S L A M O T E U S C H . E N Z E P  
T R A N C H A  
A . l i g n e z  
( K ) S E U L E M E N T M O Y E U C  
V U R E S D E P A R R I S L E E D S U N B E A R G U E P T . E N E Z L b A o u c l i e r  
. F a i t e s g l i s s e r l a b a g u e j l u a s b q a u g ’ a u u e f o a  
s u r l e d e s s u s S d m u a c r o t u S - t i c k  
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L e 3 m . a n c h e d u m é l a n g e u r à m a i n  
3 .  
f o n c t i o n n e m e n t .  
l ’ e m p ê c h e d e g l i s s e r d u r a n t l e  
s e n s h o r a i r e . C e c i v e r r o u i l l e l a b a g u e s u r l e b o u c l i e r d e p l a s t i q u e e t  
b a g u e p a r l e s n e r v u r e s d u m o y e u e t t o u r n e z - l a l é g è r e m e n t d a n s l e  
S o u l e v e z l e r é c i p i e n t , l e t e n a n t f e r m e m e n t p a r l e d e s s o u s . P r e n e z l a  
A l i g n e z l ’ o u v e r t u r e d e  
R e l i e z l a b  
A s a s . e m b l a g  
a s s e m b l é e  
a u f o n d d u  
L a 2 t . i g e d e  
i n f é r i e u r e d e v r a i t p r e s q u e t o u c h e r l e f o n d d u r é c i p i e n t .  
.
s u r l a p l a q  
p l a c é p r è s  
P l a 1 c . e z l e r  
. L a l a m e  
p l a s t i q u e . L a i s s e z g l i s s e r l a b a g u e j u s q u ’ a u b a s d u b o u c l i e r  
®
m o y e u d e l a b a g u e , a v e c l e s n e r v u r e s s u r l e s c ô t é s d u b o u c l i e r d e  
P r e n e z l a b a g u e p a r l e s p a t t e s e t a l i g n e z l e s e n c o c h e s à l ’ i n t é r i e u r d u  
o u V s d e v e  
p o u r h a  
s u r l e c h  
m o n t a g  
l a m e e s  
r é v e r s i b  
L e M é l a  
o u s t r o u v e r e z u n g u i d e  
C .  
E N C O C H E  
e n c o c h e s s e p l a c e n t s u r l e s c ô t é s d u b o u c l i e r d e p l a s t i q u e .  
e s t d o t é d ’ C u n u e i s i l n a a m r e t  
I l y a d e u x e n c o c h e s ( C ) d e c h a q u e c ô t é à l ’ i n t é r i e u r d u m o ® y e u . C e s  
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L A M E  
9
8
i n o x y d a b l e  
e n a c i e r  
m é l a n g e r  
L a m e à  
b r o y e u r  
A c c J r . o c d u h a c h
l a m e  
P r o t è g e -  
d ’ o u v e r t u r e  
I . L a n g u e t t e s  
b r o y e u r  
C o u H v . e r c l e d u h a c h o i r -  
B o u G c . l i e r d e p l a s t i q u e  
D
a m o v i b l e  
d ’ e n t r a î n e m e n t  
A x e  
B a . g F u e d e l a m e  
F
E . L a m e  
C
J
A
P i e D d s . d e c a h o u c  
G
m é t a l  
g i e T d e C l . a l a m e
d u c o u v e r c l e  
F e n B t e . s ( 3 ) d e f i x a t i o n  
b r o y e u r  
B
E
I
b r o y e u r  
h a c h o i r -  
H
H a c h o i r - b r o y e u r  
d u  
R é c A i p . i e n t d u h a c h o i  
C o u v e r  
m o t e u r  
H A C H O I R - B R O Y E U R  
b l o c -  
M a n c h e  
a r r ê t  
m a r c h e /  
B o u t o n  
a m o v i b l e  
d ’ e n g r e n  
B o î t e  
c o r d o n  
d e  
b i n e u r  
R e m b o -  
c o n f o r t  
P o i g n é e  
d e f a i r e c e c i e n a p p u y a n t s u r l a d é t e n t e .  
j u s q u ’ à c e q u e v o u s e n t e n d i e z u n d é c l i c . I l s e r a i t p e u t - ê t r e p l u s f a c i l e  
A l i 1 g . n e z l e m a n c h e a v e c l ’ a x e e t i n s é r e z l e s p i è c e s l ’ u n e d a n s l ’ a u t r e  
M É L A N G E U R  
F o u e t  
A S S E M B L A G E  
7
6
q u i n e t  
s e f o r m  
l e s u c r e  
p l u s l o n  
j u s q u ’ à  
u t i l i s e z  
m l ( 1 / 8  
b l a n c s d  
h u i l e s e  
p r o p r e ;  
F o u e t t e  
A j o u t e z  
. ( S i v o u s  
F O U E  
o m e l e t t e  
p e u t é g  
U t i l i s e z  
T R U C  
.
c é l e r i à l ’ a i d  
o u V s o 2 b 1 t i . e n d r e  
v i a n d e l i s s e  
S e r v 2 e 0 z . - v o u  
c a p u c c i n o s  
L e m 1 9 é . l a n g e  
m é l a n g e r l e  
r é f r i g é r a t e u  
P o u 1 r 8 p . r é p a r  
m o r c e a u x a  
s a i r e d e m é  
L o r s 1 q 7 u . e v o u  
.
A u g u s t O e t k e r H a h r u n g a m i t t e l , K G , L P  
* O e t k e r e s t u n e m a r q u e d é p o s é e e t l a p r o p r i é t é d u D r  
v e z f a c i l e m  
m o u v e m e n t  
m e t t r e l e s s  
P o u 1 r 6 r é . u s s i  
.
W h i p I t  
M D  
o u s p o u -  
S i v o u s d e v e z l a f o u e t t e r à l ’ a v a n c e , a j o u t e z u n s t a b i l i s a n t t e l q u e O e t k e r  
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.
m e i l l e u r s r é s u l t a t s , f o u e t t e z l a c r è m e j u s t e a v a n t d e l a s e r v i r  
A r o m a t i s e z - l a s i v o u s l e v o u l e z . m P o o u l l r e d o e u é p a i s s e , s e l o n l e g o û t .  
e n t i è r e m e n t d a n s l a c r è m e . L a c r è m e f o u e t t é e p e u t ê t r e d e c o n s i s t a n c e  
j u s q u ’ à c e q u ’ e l l e c o m m e n c e à é p a i s s i r  
P o u 1 r 5 a . é r e r  
. I m m e r g e z e n s u i t e l e f o u e t  
r e t i r e r d e s a  
e t a t t e n d e z  
P o u 1 r 4 e . m p ê c  
f l e u r e l a s u r f a c e d e l a c r è m e e t T n f e o z u e l e t t e f o z u e t d e f a ç o n q u ’ i l e f  
.
a r r o n d i . S o r t e z l a c r è m e d u r é f r i g é r a t e u r j u s t e a u m o m e n t d e l a f o u e t t e r  
c r è m e é p a i s s e . L e b o l i d é a l p o u r f o u e t t e r l a c r è m e e s t p r o f o n d e t a u f o n d  
v o u s a u r e z d ’ a b o r d f a i t r e f r o i d i r a u r é f r i g é r a t e u r q u a n d v o u s f o u e t t e z d e l a  
L o r s q u e p o s s i b l e e t s i l e t e m p s l e p e r m e t , u t i l i s e z u n b o l e t l e f o u e t q u e  
m o y e n d ’ i n c  
M é l a 1 n 3 g . e r d  
A I S S E  
F O U E T T E R L A C R È M E É P  
a u l i e u d e c  
5
4
Q u a 1 n 2 d . u n e r e c e t t e r e q u i e r t d e l a g l a c e u t i l i s e z d e l a g l a c e c o n c a s s é e  
M a 3 n . c h e b l o  
s o l i d e s a v e c l e s l i q u i d e s .  
A j o 1 u 1 . t e r l e s l i q u i d e s c h a u d s , p l u t ô t q u e f r o i d s , f a c i l i t e l e m é l a n g e d e s  
.
m é l a n g e u r  
L a p o i g n é e a s s u r e u n c o P n o t 2 i r g ô . n l e é f e a c c i o l  
.
m é l a n g e p o u r r a i t d é b o r d e r  
, l e m é l a n g e u r s ’ a r r ê t e r e . l â c h e z l ’ i n  
b a s c u l e p o u  
i n g r é d i e n t s a u g m e n t e r a l o r s q u e l e m é l a n g e u r s e r a e n m a r c h e e t l e  
. L e n i v e a u d e s  
N e r 1 e 0 m . p l i s s e z p a s t r o p l e s c o n t e n a n t s à m é l a n g e r  
e T n e z l ’ i n t e r r u p t e u r à  
n e r l e m é l a n  
B o 1 u . t o n m a  
l e m é l a n g e u r c a r i l s p o u r r a i e n t e n d o m m a g e r l e s l a m e s .  
o u V s p e r m e t d e f a i r e f o n c t i o n -  
N e 9 m . e t t e z p a s d e p é p i n s , n o y a u x , o s o u A a u G t r e E s A S m V N a : t i T è r e s d u r e s d a n s  
C A R  
c u i s i n i è r e s i v o u s n e l ’ u t i l i s e z p a s .  
N e 8 l . a i s s e z p a s l e m é l a n g e u r à m a i n d a n s u n e c a s s e r o l e c h a u d e s u r l a  
d é t a i l l é e  
e u i l l e z t i l o i r n e . l e V s  
g r e n a g e  
e t n e s o r t e z p a s l e m é l a n g e u r d u m é l a n g e a l o r s q u ’ i l e s t e n m a r c h e .  
m a r c h e t a n t q u e l a l a m e n e s e t r o u v e p a s s o u s l a s u r f a c e d u m é l a n g e  
P o 7 u . r é v i t e r l e s é c l a b o u s s u r e s , n e m e t t e z p a s l e m é l a n g e u r à m a i n e n  
l a v e z c h  
E s s u y e z  
h u m i d e  
p r e m i è r  
q u e l a r e c e t t e n e d i c t e a u t r e m e n t .  
e r V s e 6 z . l e s a l i m e n t s l i q u i d e s e n p r e m i e r l i e u d a n s l e r é c i p i e n t , à m o i n s  
h a c h e r e t b r o y e r l e s a l i m e n t s s o l i d e s .  
p o u r l a C u i s i n a r t  
v a A n t d ’ u t i  
l e m é l a n g e . N o u s v o u s s u g g é r o ® n s d ’ u t i l i s e ® r l e h a c h o i r - b r o y e u r p o u r  
C o 5 u . p e z l e s a l i m e n t s s o l i d e s e n d é s d e 1 , 2 5 c m ( 1 / 2 p o ) p o u r f a c i l i t e r  
d a n s l e  
g r a n d e  
R e m a r q  
b o î t e d ’ e n g r e n a g e d u f o u e t d a n s l ’ e a u o u a u c u n l i q u i d e .  
N ’ i 4 m . m e r g e z p a s l e m a n c h e , l e c o u v e r c l e d u h a c h o i r - b r o y e u r n i l a  
a u x d ’ e m  
l a b o î t e  
c a t e m e n  
d ’ a b o r d  
f a c e s o l  
P l a c e z l  
s o n a n t i a d h é s i v e s , a y e z s o i n d e n e p a s é g r a t i g n e r l e u r r e v ê t e m e n t .  
. R é s e r v e z l a b o î t e e t l e s m a t é r i -  
L o r 3 s . q u e v o u s u t i l i s e z l e m é l a n g e u r à m a i n a v e c d e s s u r f a c e s d e c u i s -  
.
C e 2 r t . a i n e s é p i c e s p e u v e n t é g r a t i g n e r l e h a c h o i r - b r o y e u r  
, e n l e v e z  
®
l ’ a x e e t d u m a n c h e .  
s u r u n e s u r -  
®
L e s 1 . l i q u i d e s d e v r a i e n t ê t r e à 2 , 5 c m ( 1 p o ) e n d e s s o u s d u j o i n t d e  
D I R E  
T R U C S E T S U G G E S T I O N S  
d e m a n d  
u n e c a r  
m e n t v o  
b r o s s é l  
g é n i e c r  
é p a r g n e  
t e r e t m  
f o n c t i o n  
l a i t s f r a p p é s , s a u c e s à s a l a d e e t d a v a n t a g e .  
t a s s e s ) r é s i s t a n t a u l a v e - v a i s s e l l e . U t i l i s e z - l e p o u r m é l a n g e r b o i s s o n s ,  
G o b e l e t à m é l a n g e r d e 5 0 0 m l ( 2 G o 8 b . e l e t à m e s u r e r / m é l a n g e r :  
a u m a n c h e à l a p l a c e d e l ’ a x e a m o v i b l e e t d u f o u e t .  
. L e h a c h o i r - b r o y e u , r é s m e i n f i c x e r e t b r o y e r v o u s f a u t p o u r h a c h e r  
a p r é v u t o u C t u c i s e i n q a u r ’ t i l A c 7 c . e s s o i r e d e h a c h o i r - b r o y e u r :  
, f o u e t - , b r o y e r , h a c h e r  
®
, m é l a n g e r  
a u t r e s d é l i c i e u s e s p r é p a r a t i o n s .  
m a n c h e . C e t a c c e s s o i r e s e r t à f o u e t t e r l a c r è m e , l e s b l a n c s d ® ’ œ u f s e t  
L e f o u e t s ’ e n f o n c e p a r p A r e c 6 s c . s e i s o s n o d i r a e n s d e l e f o u e t :  
a é t é c o n ç u p o u r a c c o m p l i r d i v e r s e L s e M é l a  
I N T R  
.
l a m e à d e m i e p o u r l ’ e m p ê c h e r d ’ é c l a b o u s s e r  
m a n c h e . L a p a r t i e i n f é r i e u r e d e l ’ a x e e n a c i e r i n o x y d a b l e p r o t è g e l a  
C e t a c c e s s o i r e s p ’ e r o n c t è l e g n e c - h l a e m f a e c : i l e m e n t d a n s l e  
. . . . . . . . G . . a . r a . n . t . i e  
. . . . . . . . R . . e . c . e . t t . e  
A c 5 c . e s s o i r e d e m é l a n g e a v e c l a m e e n a c i e r i n o x y d a b l e e t  
. . . . . . . . . . . . . . . h . a l . c e h . o . i . r - . p b 1 o r 6 o u y r e u r f r é q u e n t s U s a g e s  
. . . . . . . . . N . . e . t t . o . y . a  
f a c i l e .  
. . . . . . . . b . r / . o . y . a . g . e . . . H . . a . c h . a . g . e . . . . .  
. . . . . . . . . F . o . u . e . t . t a . g . e . . . .  
a u d o s d e l ’ a p p a r e i l , l ’ a x e d ’ e n t r a î n e m e n t s e d é t a c h e p o u r n e t t o y a g e  
E n a p p u y a n t s u r l a d é t e n t e s i t u é e A x 4 e . d ’ e n t r a î n e m e n t a m o v i b l e :  
3
2
. . . . . . . . M . . é . l a . n . g . e . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 3  
. . . . . . . . . U . t . i l i . s . a . t i . o . n . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
. . . . . F . o . u . e . t . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2  
. . . . . . . . . r . é . v . e . r s . i L . b a . l e m . . e . . . . . . . . . . . . . . . . . . . 1 0  
. . . . . . . . . . . . . . H . . a . c h . o . i . r - . b . r . o . y . e . u . r . . . . . . . . . . . 9  
. . . . . . . . . M . . é . l a . n . g . e . u . r . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
. . . . . m . a à . i . n . . . . . . . m . . é . l d a . u n . g . e . u . r . . . . . A . 9 s s e m b l a g e  
t a n t q u e l a l  
p l a c e a v a n t  
A s s 1 u 2 r e . z - v o u  
1 3  
r é c i p i e n t e n  
h a c h o i r / b r o y  
P . o 1 u 1 r r é d u i r e  
l e s d é b o r d e  
g r a n d r é c i p i  
P o u 1 r 0 l e . m é l  
. . . . . . . . . . D . . i a . g . r . a . m . m . . e . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
. . . . . f . o . u l . e . t . . p . o . u . r . r . u T . c . s . . . . . . . . . . . . . . . . . . . . . . . 6  
. . . . . . . . . . . s . u . g e . g t . e . s . t r . i u o T . c n . s s . . . . . . . . . . . . . . . . . . . 5  
. . . . . . . . . . . . . . c . a . r e . a t . c . t é . r . i s . t P . i q . i è u . c e . e s . s . . . . . . . . 4  
r e t r a i t , d e l e  
T R A N C H A N T E S L . e P s 9 r l o a . c m é e d s e z s  
. . . . . . . . . d . é . b . d a . e l . l a . g . e . . . . D . . i r . e . c . t i v . e . s . . . . . . . . . . 4  
. . . . . . . . . . I . n . t r . o . d . u . c . t i . o . n . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
. . . . . . . . . . . i . m . p . o . r . t a . g n . a t . r e e d . s n e . . . . M . . i s . e . s . . . . . 2  
n e t t o y e r l e s  
S é p 8 a . r e z l ’ a x  
T I È R E S  
A T B L E D E S M A  
i n s p e c t i o n ,  
c e n t r e d e s e  
e n c o r e , q u i  
a b î m é , q u i a  
N e f 7 a . i t e s f o  
q u e l q u e f a ç o n q u e c e s o i t .  
c o m m u n i q u e z a v e c u n é l e c t r i c i e n q u a l i f i é . N e m o d i f i e z p a s l a p r i s e d e  
p a s c o m p l è t e m e n t , i n v e r s e z - l a . S i l e b r a n c h e m e n t e s t t o u j o u r s i n c o m p l e t ,  
c o n v i e n t q u e d ’ u n e f a ç o n d a n s u n e p r i s e p o l a r i s é e . S i l a p r i s e n e s ’ e n f o n c e  
b r o c h e s e s t p l u s l a r g e q u e l ’ a u t r e ) . P a r m e s u r e d e s é c u r i t é , c e t t e f i c h e n e  
C e t a p p a r e i l e s t m u n i d ’ u n e f i c h e d ’ a l i m e n t a t i o n p o l a r i s é e ( u n e d e s d e u x  
s e u l e m e n t l  
o u s p o u v e z u t i l i s e r u n e s d p o a m t u m l e a g m e a i à s  
m é l a n g e , a f  
s p a t u l e s e t  
P e n 6 d . a n t l ’ u t  
T A T E N T I O N :  
P O U R U S A G E M É N A G E R S E U L E M E N T  
C O N S E R V E Z C E S I N S T R U C T I O N S  
É v i t e 5 z . t o u t c  
N e t i r e z j a m  
, s a i s i s s e z l d a é f b i c r a h n e c e h t e r  
e n l e v e r o u  
. P o u r l e  
.
q u i t i r e l e p l u s d e p o u v o i r  
D é b 4 r . a n c h e  
L e t 1 a 9 u . x m a x i m a l d e 2 0 0 W e s t b a s é s u r l ’ u t i l i s a t i o n d u h a c h o i r - b r o y e u r  
l ’ a p p a r e i l e s  
t o u t r i s q u e d  
C e t 3 a . p p a r e i  
f a n t .  
l e m é l a n g e u r s u r a u c u n a p p a r e i l c h a u f  
P o u 1 r 8 r é . d u i r e l e r i s q u e d ’ i n c e n d i e o u d e c h o c é l e c t r i q u e , n ’ u t i l i s e z p a s  
.
d e s a c c e s s o i r e s e t d e l e n e t t o y e r  
p l è t e m e n t a r r ê t é e t q u ’ i l e s t d é b r a n c h é a v a n t d e p o s e r o u d ’ e n l e v e r  
A s s 1 u 7 r e . z - v o u s q u e l e m é l a n g e u r e s t é t e i n t , q u e l e m o t e u r e s t c o m -  
c o u r a n t .  
l i q u i d e s a n  
N e m e t t e z p a s l a m a i n d a n s l e l i q u i d e , r e t i r  
a u c u n e p a r t  
c u i s i n i è r e .  
c o n ç u p o u r  
’ a L x e d ’ e n t r a î n  
n i l a f i c h e d  
P o . u 2 r é v i t e r  
l a i s s e z p a s t o u c h e r l e s s u r f a c e s c h a u d e s , y c o m p r i s l e d e s s u s d e l a  
N e l 1 a 6 i s . s e z p a s l e c o r d o n p e n d r e d e l a t a b l e o u d u c o m p t o i r  
. N e l e  
q u e l l e s i l e s t d e s t i n é e .  
N e l 1 ’ u 5 t . i l i s e z p a s à l ’ e x t é r i e u r o u à d e s f i n s a u t r e s q u e c e l l e s a u x  
.
A U C O M P L E T  
L I S E 1 . Z L E S  
b l e s s u r e s .  
d e s c o n  
L o r s q u e  
C u i s i n a r t p e u t c a u s e r u n i n c e n d i e , u n c h o c é l e c t r i q u e o u d e s  
’ u L t i l i s 1 a 4 t i o . n d ’ a c c e s s o i r e s n o n r e c o m m a n d é s A o u T N n o T n v E e n S d u s p a r  
M I S  
.
l ’ u t i l i s e r  
V é r i 1 f i 3 e . z s ’ i l y a d e s m a t i è r e s é t r a n g è r e s d a n s l e r é c i p i e n t a v a n t d e  
s é c u r i t é , v  
A f i n q u e c  
C S B ® - 7 7 C  
M é l a n  
E T L I V R E D E R E C E  
D ’ U T I L I S A M A N U E L  
T I O N  

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