Cuisinart SMARTPOWER PREMIER IB 7530 User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
SMARTPOWER  
P
REMIER600-WATT BLENDER  
CBT-500 SERIES  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
INTRODUCTION  
UNPACKING INSTRUCTIONS  
1. Place the gift box containing your Cuisinart SmartPower Premier  
®
The Cuisinart SmartPower Premier 600-Watt Blender is constructed with  
a heavy die-cast metal base and 50-ounce glass blender jar. This dynamic  
new look for blending – solid, sophisticated, and elegantly commercial – is  
perfect for today’s gourmet kitchen.  
®
600-Watt Blender on a flat, sturdy surface before unpacking.  
2. Remove instruction booklet and other printed materials from top of  
corrugated insert. Next remove the top corrugated insert.  
The most powerful of the SmartPower blenders, it’s engineered with a  
600-watt motor that’s more than capable of handling extra-tough blending  
tasks, including crushing ice. The flip side of this heavy-duty blender is its  
3. Remove the lower corrugated insert containing the blender jar assembly.  
Be careful not to tip the jar when removing.  
versatile, precision control. A Count-Up Timer ensures that any recipe  
can be followed to the second, and a professional-quality stainless steel  
blade finely minces even small portions of nuts or delicate herbs. Separate  
Hi, Low, Pulse, and Ice Crush controls, plus LED indicator lights, offer the  
kind of ease of operation and control that result in the perfect blend, time  
after time.  
4. Carefully lift blender base from box and set aside.  
To assemble the blender, follow the Assembly instructions, page 4. Replace  
all corrugated inserts in the box and save the box for repackaging.  
A crowd pleaser, the heavy glass blender jar holds 50 ounces of tropical  
island drinks, luscious fruit and yogurt shakes, creamy chocolate pie  
filling, crêpe or tempura batters...and more! If you think of something  
else you want to add while blending, just remove the measured pour lid  
insert and pour ingredients in. The blender jar has a spill proof spout, and  
all the removable parts are dishwasher safe. Great look. Perfect blend.  
Welcome to Cuisinart!  
Before using for the first time: Wash all parts according to the Cleaning  
and Maintenance section on page 7 to remove any dust or residue.  
CONTENTS  
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Use and Care/Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Helpful Reminders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Quick Reference Guides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Do’s and Don’ts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
Warranty Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19  
3
9. Heavy-Duty Motor Base  
Is so sturdy and stable, it will not “walk” on your counter –  
even during ice crushing!  
FEATURES AND BENEFITS  
2.  
1.  
1. Cover  
Just press on. Tightfitting  
seal resists leakage.  
10. Slip-Proof Feet (not shown)  
Prevent movement during use and prevent damaging marks on  
countertops or tables.  
2. Measured Pour Lid  
Allows you to measure  
and add ingredients with-  
out removing the cover.  
11. Cord Storage (not shown)  
Keeps countertop safe and neat by conveniently storing  
excess cord.  
3.  
3. 50-oz. Glass Jar  
Has a unique, sturdy,  
widemouth design.  
USE AND CARE  
ASSEMBLY  
®
To use your Cuisinart SmartPower  
4. Leak-proof Rubber Gasket  
(not shown)  
Holds the glass jar snugly in  
position for safe  
5.  
6.  
Premier 600-Watt Blender, begin by  
assembling the blender jar.  
(d)  
1. Turn the blender jar (a) upside down,  
and place it flat on a sturdy surface.  
operation.  
(c)  
5. High-Quality Cutting  
Assembly with Patented  
Stainless Steel Blades  
Is strong enough for all  
blender tasks, including  
tough jobs, from ice  
2. Position the rubber gasket (b) on the  
round opening on the bottom of the  
blender jar.  
7.  
8c.  
8d.  
8.  
3. Turn the cutting assembly (c) upside  
down, and place the blade end in the  
blender jar opening.  
Note: Blades are sharp…  
handle carefully.  
8b.  
8a.  
(b)  
(a)  
9.  
crushing to chopping  
delicate herbs.  
6. Locking Ring  
4. Secure the rubber gasket and cutting  
assembly into position by placing the  
smaller opening of the locking ring  
(d) on top of the cutting assembly.  
Engage threads by twisting the  
locking ring clockwise until  
tightened. Make sure locking ring  
is tightly fastened to blender jar.  
Once assembled, turn the blender  
jar right-side up.  
Is self-aligning so that the  
glass blender jar slides  
easily into position.  
Note: Blades are sharp...  
handle carefully.  
7. Count-Up Timer  
Five-minute timer times your recipes for perfect results.  
8. Push-Button Controls  
a. On/Off Buttons  
b. High and Low Buttons  
Choose High or Low speed to blend the ingredients to the desired  
consistency. Red LED lights will indicate which speed you are using.  
5.  
6.  
7.  
Push the cover onto the top of the blender jar. Push the measured  
pour lid into the cover.  
Place the blender jar on the motor base so that the jar markings are  
facing you and the handle is positioned to one side.  
c. Pulse Button  
Allows you to pulse at High or Low speeds, so you can  
blend ingredients only as much as needed.  
Plug in power cord. Your blender is now ready to be used.  
d. Ice Crush Button  
Press on and begin crushing. This button is preset to the best speed  
for crushing ice.  
4
HELPFUL REMINDERS  
QUICK REFERENCE GUIDE  
• Once the cover is in position, additional ingredients can be added during  
blending by simply lifting the measured pour lid, adding ingredients, and  
replacing the measured pour lid.  
To activate blender  
To begin blending  
To change speeds  
To pulse  
Press On – The blender is in On mode.  
Press desired speed button.  
Press desired speed button.  
• Cover should always be in place while the unit is on.  
In On mode press Pulse, then press  
and release desired speed button as  
needed.  
Warning: Do not place blender jar onto base while motor  
is running.  
To crush ice  
In On mode, press and release  
Ice Crush button as needed.  
• Do not twist locking ring from blender jar when removing blender jar from  
base. Simply lift blender jar from motor base.  
To stop blending  
Press Off button.  
(and deactivate blender)  
• Boiling liquid or solid frozen foods (with the exception of ice cubes or  
½-inch [1.3 cm] pieces of frozen fruit) should never be placed in the  
blender jar.  
To stop blending  
(in high or low speeds  
and pause timer)  
Press High or Low button.  
• Do not place ice, frozen foods or very cold liquids into a blender jar  
which has come directly from a hot dishwasher.  
To stop blending  
(in Pulse or Ice Crush Mode)  
Release button.  
• Do not place very hot liquids or foods in a blender jar which has come  
directly from the freezer. Boiling liquids should cool for 5 minutes before  
being placed in blender jar.  
SPEED SELECTION GUIDE  
Refer to this guide to choose the best speed for your desired result.  
Ingredient/Recipe  
Reconstituting frozen  
juice concentrate  
Speed  
Low  
Result  
Smooth and full-bodied  
• Follow Cleaning and Maintenance instructions on page 7, prior to your  
first use.  
Mayonnaise  
Low  
Thick and creamy  
Salad dressings  
Low or High  
Completely blended  
and emulsified  
OPERATION  
®
1.  
Place the motor base of your Cuisinart SmartPower Premier  
Nuts (shelled,  
½ cup or less at a time)  
Low  
Pulse to chop  
Coarse to fine  
600-Watt Blender onto a flat, sturdy surface. It is important that the  
surface be clean and dry. Assemble the blender by following the  
assembly instructions. Once the jar is assembled and is in position  
on the motor base, plug the Cuisinart SmartPower Premier  
600-Watt Blender into an electrical outlet.  
Heavy or whipping cream  
Low – pulse  
Thick creamy topping  
®
Bread, cookies or crackers  
(add ½" pieces, 1 cup or  
less at a time)  
Low – pulse,  
then blend  
Coarse to fine as desired  
2.  
Add all necessary ingredients to the blender jar, and replace the cover.  
You may add more ingredients by lifting the measured pour lid and  
dropping ingredients through the fill area. Replace the measured  
pour lid after adding ingredients. Do not place hands in blender jar  
with blender plugged in.  
Grating/chopping citrus  
zest (add 1 to 2 tsp. sugar  
or salt from recipe)  
Low – pulse/blend  
Uniformly fine  
Smoothies, shakes,  
health drinks  
High  
High  
High  
Smooth, creamy and thick  
Smooth and creamy  
Thick and slushy  
Baby food/fruit and  
vegetable purée  
Note: Add liquid ingredients first, then follow with solid ingredients. This will  
provide more consistent blending and prevent unnecessary stress on the  
motor.  
Frozen cocktails  
Hard cheeses  
Spices  
Low – pulse, then blend Coarse to fine  
Low or high pulse,  
then blend  
Coarse to fine  
Note: To remove blender jar cover, lift edge of cover upward. Lifting  
measured pour lid will not remove cover.  
Ice  
Ice Crush,  
Coarse crush to snowy  
pulse or continuous  
5
3.  
TIMING YOUR RECIPES: The SmartPower Premier 600-Watt  
Note: By pausing the blending process, you will also pause the timer.  
The timer will pause until you start blending again.  
Blender features a 5-minute Count-Up Timer, so that you can time  
your recipes and guarantee perfect results. The timer begins count-  
ing from 0 as soon as you push your desired speed: High, Low, Pulse  
or Ice Crush. The timer will continue to count up even if you change  
speeds during blending. You can pause the timer by pausing the  
blending process. Do this by pushing the button corresponding to  
the speed at which you are currently blending. For example: If you  
are blending in Low speed and you push the Low speed button, the  
blender will stop blending and the timer will stop counting, but the unit  
will remain on. To continue blending and timing your recipe, push one  
of the speed buttons. The timer will also stop counting when it reach-  
es 5:00 minutes. The timer will only reset itself when the Off button is  
pushed.  
b. To Stop Blending Process: Push the Off button when you are  
finished with your recipe and would like to turn the blender off.  
Note: When you push the Off button, the timer will stop counting and  
the LED display will reset to 0:00. When the blender is turned back on  
and a speed button is pushed, the timer will begin to count from 0:00.  
7.  
PULSE MODE: The pulse mode allows you to create a burst of power  
for quick, efficient blending. To use the pulse function, push the On  
button and the red LED indicator light will illuminate. Push the Pulse  
button, and the pulse LED indicator light will blink. Push and release  
the desired speed button. Repeat as desired. You determine the dura-  
tion of each pulse. While pulsing, the LED indicator light will glow.  
The pulse function can be used to break apart larger pieces of food  
or to control the texture of food when chopping. The pulse function is  
also effective in starting the blending process when you do not want  
continuous power, or when processing items that do not require an  
extended amount of blending.  
4.  
START BLENDING: Press the On button. The red LED indicator light  
will illuminate, indicating that the blender is turned on but no speed  
has been selected.  
Note: The timer will count when you push or hold down the Pulse  
button. The timer will pause when you release the Pulse button.  
8.  
TO CRUSH ICE: The SmartPower Premier 600-Watt Blender motor  
is strong enough to crush ice without liquid at any speed; however for  
your convenience, we have preset the best speed for ice crushing. To  
give you greater control, the ice crush function automatically operates  
as a pulse function. To crush ice, place ice cubes in the blender jar.  
Press the On button. The On indicator light will illuminate. Press the  
Ice Crush button in short pulses until ice is crushed to desired consis-  
tency. See Recipe Tips section on page 8 for more details.  
5.  
CHOOSE BLENDING SPEED: Press High or Low button to determine  
the speed at which you would like to blend the ingredients. Both the  
On indicator light and the activated speed indicator light will glow. The  
blender will now be functioning at the desired speed. It is possible to  
switch speeds without pressing the Off button, by simply pushing the  
other speed button.  
Note: The timer will count when you push or hold down the Ice Crush  
button. The timer will pause when you release the Ice Crush button.  
9.  
TO DISLODGE FOOD: Use a rubber or plastic spatula to help remove  
food lodged around the cutting assembly. DO NOT USE SPATULA  
UNTIL YOU HAVE TURNED THE BLENDER OFF. Replace the cover  
and measured pour lid and continue blending, if necessary. Make sure  
spatula is not inside the blender jar before blending.  
Note: The Count-Up timer will begin counting when the desired speed  
button is pushed. The timer will continue to count if you change speeds.  
10. WHEN FINISHED BLENDING: Press the Off button and unplug the  
blender from the electrical outlet. Never remove the blender jar from  
the motor base until the blender is off. Do not twist locking ring from  
blender jar when removing jar from motor base. Simply lift blender jar  
from motor base. Do not place hands into blender jar with blender  
plugged in.  
6.  
TO PAUSE OR STOP BLENDING PROCESS  
a. To Pause Blending Process: Push the button corresponding to  
the speed at which you are currently blending. For example: If you  
are blending on High speed, push the High speed button and the  
blender will stop blending, but the unit will remain on.  
6
• Use the measured pour lid to measure liquid ingredients such as alcohol.  
Replace measured pour lid after ingredients have been added.  
CLEANING AND MAINTENANCE  
®
Always unplug your Cuisinart SmartPower Premier 600-Watt Blender  
from the electrical outlet before cleaning. The blender is made of  
corrosion-resistant parts which are easy to clean. Before first use and  
after every use, clean each part thoroughly. Periodically check all parts  
before reassembly. If any part is damaged or blender jar is chipped or  
cracked, DO NOT USE BLENDER.  
• Use a rubber or plastic spatula as needed, only when the blender is  
turned off. Never use metal utensils, as damage may occur to the blender  
jar or cutting assembly.  
• Place cover on firmly. Always operate the blender with the cover on.  
• Make sure locking ring is tightly attached to blender jar.  
Remove the blender jar from the motor base by lifting straight up and away.  
Twist off the locking ring by turning counterclockwise.  
• Always remove locking ring, cutting assembly, and rubber gasket before  
cleaning.  
• When scraping the blender jar with a spatula, remove the food from the  
sides of the blender jar and place food in the center of the blender jar,  
over the cutting assembly.  
Remove the cutting assembly and rubber gasket. Wash in warm soapy  
water, rinse, and dry thoroughly.  
Place the locking ring in the upper rack of the dishwasher or wash in  
warm water.  
When chopping fresh herbs, garlic, onion, zest, bread crumbs, nuts, spic-  
es, etc, make sure the blender jar and cutting assembly are completely dry.  
CAUTION: Handle the cutting assembly carefully. It is SHARP and may  
cause injury. Do not attempt to remove blades from cutting assembly.  
• If food tends to stick to the sides of the blender jar when blending, pulse  
in short bursts.  
Remove the blender jar cover and the measured pour lid. Wash in warm,  
soapy water; rinse and dry thoroughly, or place in upper rack of dishwasher.  
The blender jar must be washed in warm, soapy water and rinsed and dried  
thoroughly. The blender jar can also be placed upside down in dishwasher.  
• Pulses should be short bursts. Space the pulses so the blades stop  
rotating between pulses.  
Don’t:  
Finally, wipe the motor base clean with a damp cloth to remove any residue,  
and dry thoroughly. Never submerge the motor base in water or other liquid,  
or place in a dishwasher.  
• Don’t store food or liquids in your blender jar.  
• Don’t place cutting assembly and locking ring onto motor base without  
the blender jar attached.  
Tip: You may wish to clean your blender cutting assembly as follows:  
Squirt a small amount of dishwashing liquid into assembled blender jar  
and fill halfway with warm water. Run on Low for 15 seconds. Repeat, using  
clean tap water. Empty blender jar and carefully disassemble parts. Wash  
cutting assembly, gasket and locking ring in warm, soapy water. Rinse and  
dry all parts thoroughly.  
• Do not attempt to mash potatoes, knead heavy dough, or beat egg  
whites.  
• Don’t remove blender jar while unit is on. Keep the blender jar cover on  
the blender jar while blending.  
• Don't twist locking ring from blender jar when removing blender  
jar from motor base. Simply lift blender jar from motor base.  
DOs and DON’Ts WHEN USING YOUR BLENDER  
• Don’t overprocess foods. Blender will achieve most desired results in  
seconds, not minutes.  
Do:  
• Don’t overload blender. If the motor stalls, turn the blender off immedi-  
ately, unplug the unit, and remove a portion of the food, then continue.  
• Make sure the electrical outlet is rated at the same voltage as that stated  
on the bottom of the blender motor base.  
• Don’t use any utensil inside the blender jar while the motor is on.  
• Always use the blender on a clean, sturdy and dry surface.  
• Don’t use any container or accessories not recommended by Cuisinart.  
Doing so may result in injury.  
Always add liquid ingredients to the blender jar first, then  
add remaining ingredients. This will ensure that ingredients  
are uniformly mixed.  
• Don’t place hands inside the blender jar when blender is plugged in.  
• Cut most foods into cubes approximately ½ inch (1.3 cm) to  
1 inch (2.5 cm) to achieve a more uniform result. Cut all cheeses  
into pieces no larger than ½ inch (1.3 cm).  
• Don’t add boiling liquids or frozen foods (except ice cubes or ½-inch  
pieces of frozen fruit) to glass blender jar. Boiling liquids should cool for  
5 minutes before being placed in blender jar.  
7
Whipping Cream: If possible, chill blender jar and cutting assembly in  
refrigerator for 15 minutes. Add 1 cup heavy or whipping cream to blender  
jar. Cover jar. Set on Low and Pulse (1-second pulses) 20 to 30 times until  
cream is thickened. (Do not overblend – bits of butter will begin to form.)  
If desired, add 1 tablespoon sugar and 1-2 teaspoons of vanilla or other  
flavoring. Consistency with be that of a thickened, but not fluffy, whipped  
cream and is most appropriate for topping desserts or coffee drinks.  
RECIPE TIPS  
The simple recipes that follow include some old Cuisinart favorites as well  
as some creative combinations that are sure to please your friends and  
family. Thanks to the superior ice crushing power of the SmartPower  
Premier 600-Watt Blender, you’ll also be able to make delicious frozen  
drinks.  
When using the blender to purée hot mixtures such as creamed soups and  
baby foods, strain the solids from the liquid, reserving the cooking liquid.  
Then place the cooked solids in the blender jar along with ½ to 1 cup of  
the reserved cooking liquid. Use the Pulse function to chop, then blend  
until desired consistency/purée is reached.  
Chopping Nuts: Place ½ cup shelled nuts in the blender jar and cover  
blender. Set on Low and pulse until desired chop is achieved. Pulse fewer  
times for coarsely chopped nuts. For best results process small amounts,  
½ cup or less.  
Bread, Cookie or Cracker Crumbs: Break or cut bread, cookies or  
crackers into pieces ½ inch or less in size. For best bread results, use  
day-old bread (drier bread works best). Place bread, cookie or cracker  
pieces in blender jar. Set on Low or High and pulse to chop, then blend  
continuously until desired texture of crumbs is achieved. For best results,  
process 1 cup or less at a time.  
Allow hot foods to cool slightly before blending to prevent steam buildup  
which may cause the lid to lift up from the blender jar.  
Keep your blender out on the counter within easy reach and you will be  
surprised how often you will use it.  
Keep ice cubes made of juices, yogurt, milk or fruit purées on hand to  
substitute for plain ice when making smoothies and frosty beverages to  
prevent diluting the drink.  
Crushing Ice: Add up to 10 standard ice cubes to the blender jar. Cover.  
Press the Ice Crush button, using short bursts, 10 times, or until cubes are  
the consistency of snow. Turn blender off. Pulse fewer times if coarsely  
chopped ice is desired.  
Grating Fresh Citrus Zest: For best results, blender jar and cutting  
assembly must be clean and dry. Remove zest from fruit in strips using  
a vegetable peeler; use a sharp knife to remove the bitter white pith from  
the underside of the zest. Process no more than 8 strips at a time (zest of  
1 medium lemon). Cut strips in half. Add strips and 1 teaspoon sugar or  
coarse salt (from recipe) to the blender jar. Cover blender jar. Set on Low;  
blend for 15 to 20 seconds. Turn blender off.  
Baby Food: Combine ½ cup cooked vegetables, fruit or meat with 3 to 4  
tablespoons liquid (water, milk, fruit juice, broth, or cooking liquid) in the  
blender jar. Cover. Set on Low or High. Blend for 15 to 20 seconds until a  
smooth purée is reached. Add more liquid as necessary and process further  
until desired texture is reached. For junior-type foods, set on High and use  
the Pulse function. Always consult with your pediatrician/family physician  
concerning the best foods for your baby and when to introduce new foods  
to his/her diet.  
Grinding Hard Cheese: Cut cheese into ½-inch pieces; remove all outer  
hard rind. Place cheese in blender jar and cover blender. Set on Low. Pulse  
to chop cheese, 10 to 12 times, then blend until desired grind is reached.  
For best results, grind no more than 3 ounces of cheese at a time.  
Grinding Spices: For best results, blender jar and cutting assembly must  
be clean and dry. Add ¼ – ½ cup of spices/seeds/peppercorns to blender  
jar. Cover. Set on Low or High; pulse to break up, then blend for 20 to 40  
seconds.  
8
Nutritional information per serving:  
Calories 105 (4% from fat) • carb. 25g • pro. 3g • fat 0g  
• sat. fat 0g • chol. 1mg • sod. 23mg • calc. 76mg • fiber 2g  
RECIPES  
TO-FRUITTI SMOOTHIES  
SMOOTHIES, SHAKES, FRAPPÉS,  
The much-maligned tofu is a good source of protein and a nice alternative to using  
FROZEN BEVERAGES  
dairy products in smoothies. Change the fruits to suit your own taste.  
Makes six 8-oz. servings  
FRESH FRUIT SMOOTHIE  
1
1
1
1
1
1
2
cup mango chunks (1" pieces), about 12 ounces  
medium banana, cut into 1" pieces  
cup orange, apple or other fruit juice  
cup soy milk/beverage  
tablespoon vanilla extract  
cup silken tofu, cut into 1" pieces  
cups frozen strawberries (do not thaw)  
Layers of fresh fruit blend in just seconds to make this all-fruit smoothie.  
Makes six 8-ounce servings  
½
1
1
cup orange juice  
cup cantaloupe, cut into 1" pieces  
cup raspberries (fresh or frozen)  
cup pineapple chunks (1" pieces)  
(fresh or canned, drained)  
cup navel orange segments, cut into 1" pieces  
cup strawberries, hulled and halved  
cup mango chunks (1" pieces)  
1
Place all ingredients in blender jar in order listed. Set on High and blend until smooth  
and creamy, about 20 seconds. Serve immediately or refrigerate.  
1
1
1
1
1
Nutritional information per serving (based on 6 servings):  
Calories 135 (18% from fat) • carb. 25g • pro. 5g • fat 2g  
• sat. fat 0g • chol. 0mg • sod. 10mg • calc. 63mg • fiber 4g  
medium banana, cut into ½" slices  
cup ice cubes (about 6 standard)  
CRÈME CARAMEL SHAKE  
This shake is an excellent source of calcium, making a  
Layer the ingredients in the blender jar in the order listed. Place cover on blender  
jar. Set blender speed on High. Turn blender on and blend for 20 to 30 seconds until  
smooth. Turn blender off.  
now and then indulgence a good thing.  
Makes four 8-oz servings  
Note: The riper the fruit, the sweeter the smoothie.  
2
2
3
2
cups lowfat milk  
Nutritional information per serving:  
Calories 101 (4% from fat) • carb. 25g • pro. 2g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 10mg • calc. 35mg • fiber 4g  
cups light vanilla ice cream or frozen yogurt  
tablespoons caramel syrup  
teaspoons vanilla extract  
FRUIT AND YOGURT SMOOTHIE  
A delicious drink for breakfast on the run.  
The fruits may be varied to suit your own taste. Add more calcium by using  
calcium-enriched orange juice.  
Place all ingredients in blender jar in order listed; cover blender jar. Set on  
High. Blend until smooth, creamy and thick, about 40 to 50 seconds.  
Serve immediately in tall glasses with straws.  
Nutritional information per serving:  
Makes six 8-oz. servings  
Calories 223 (30% from fat) • carb. 29g • pro. 9g • fat 8g  
• sat. fat 5g • chol. 39mg • sod. 131mg • calc. 315mg • fiber 0g  
2
1
1
1
2
cups pineapple chunks  
medium banana, cut into 1" pieces  
cup orange juice  
cup fat free vanilla yogurt  
cups frozen strawberries (do not thaw)  
MONKEY-DOODLE SHAKE  
Chocolate frozen yogurt and bananas are combined to make this creamy shake.  
Place all ingredients in blender jar in order listed. Set on High and blend until smooth  
and creamy, about 20 seconds. Serve immediately or refrigerate.  
9
Makes four 8-oz. servings  
Place all ingredients in blender jar in order listed. Place cover on blender jar. Blend  
on High for 30 to 40 seconds until the mixture is smooth and slushy in texture. Turn  
blender off. Serve immediately.  
2
2
2
2
cups lowfat milk  
bananas, cut into 1" pieces  
cups lowfat chocolate frozen yogurt  
tablespoons chocolate syrup  
Nutritional information per serving:  
Calories 158 (1% from fat) • carb. 23g • pro. 0g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 5mg • calc. 9mg • fiber 1g  
Place all ingredients in blender jar in order listed; cover blender jar. Set on High and  
blend until smooth, creamy and thickened, about 40 to 50 seconds. Serve immedi-  
ately in tall glasses with straws.  
For an alcohol-free Margarita, substitute 8 ounces fruit juice, such  
as apricot nectar or cranberry juice, for the tequila and Triple Sec.  
Nutritional information per serving:  
Calories 257 (18% from fat) • carb. 46g • pro. 8g • fat 5g  
• sat. fat 3g • chol. 19mg • sod. 95mg • calc. 216mg • fiber 2g  
FROZEN COSMOPOLITAN  
Can you improve on a new classic? Of course! Try our Frozen Cosmopolitan.  
Makes eight 6-oz. servings  
MOCHA FRAPPÉ  
2
cups cranberry juice  
Why go out for special coffee drinks when you can prepare them easily  
®
at home in your Cuisinart Blender?  
10  
2
2
ounces chilled vodka (may use citrus flavored)  
ounces lime juice  
ounces Triple Sec or Cointreau  
Makes two 8-oz. servings  
®
8
¼
2
ounces espresso or double strength coffee, chilled*  
cup chocolate sauce  
tablespoons flavored syrup – vanilla, hazelnut, almond,  
raspberry, etc.  
lime twists for garnish  
Pour the cranberry juice into ice cube trays and freeze until solid. Place the vodka,  
lime juice, Triple Sec and frozen cranberry cubes in the blender jar in order given.  
Set on High and blend for 25 to 30 seconds until completely slushy. Serve immedi-  
ately in chilled martini or other stemmed glasses, garnished with a twist of lime.  
15 ice cubes  
Place all ingredients in blender jar in order listed. Cover blender jar. Set on High and  
blend until smooth and slushy, about 30 to 40 seconds. Serve immediately in tall  
glasses. Garnish with a dollop of whipped cream if desired.  
Nutritional information per serving:  
Calories 142 (1% from fat) • carb. 12g • pro. 0g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 2mg • calc. 3mg • fiber 0g  
Nutritional information per serving:  
Calories 138 (0% from fat) • carb. 33g • pro. 1g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 37mg • calc. 6mg • fiber 0g  
FROZEN DAIQUIRI  
A classic frozen cocktail.  
For a creamy frappé, add 2 tablespoons half-and-half before blending.  
Makes four 6-oz. servings  
*May be prepared from instant espresso powder.  
6
5
3
ounces frozen limeade  
ounces light rum  
cups ice cubes  
FROZEN MANGO MARGARITAS  
You can make margaritas and other frozen drinks with ease with your Cuisinart  
®
Place ingredients in blender jar in order listed. Cover blender jar. Set on High. Turn  
on blender jar and process until smooth and slushy, about 30 to 40 seconds. Turn  
blender off. Serve immediately.  
Blender – try this refreshing Mango Margarita, or use your own special recipe.  
Makes six 8-oz. servings  
2
½
¹⁄  
¹⁄  
³
4
2
cups mango cubes (fresh or frozen, partially thawed)  
cup tequila  
cup Triple Sec or Cointreau  
cup fresh lime juice  
tablespoons superfine sugar  
cups ice cubes  
Nutritional analysis per serving:  
Calories 92 (0% from fat) • carb. 14g • pro. 0g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 2 mg • calc. 2mg • fiber 0g  
®
³
For Frozen Fruit Daiquiris, add 2 to 3 cups fruit (strawberries, peaches,  
melon, etc.) cut into 1" pieces. For a more pronounced fruit flavor, freeze  
additional fruit in cubes and use in place of ice cubes.  
10  
3
2
½
3
1
sun-dried tomatoes (dry, not oil packed)  
cloves garlic, peeled  
cup boiling water  
green onions, trimmed, cut into 1" pieces  
package lowfat cream cheese, cut into 1" pieces  
cup fat free cottage cheese  
DIPS/SPREADS/APPETIZERS  
For best results when blending fresh herbs, the herbs, blender jar and cutting  
assembly must be dry and clean.  
TWO-PEPPER HUMMUS  
®
½
2
This popular Middle Eastern spread is simple to make in your Cuisinart SmartPower  
Premier 600-Watt blender – we have spiced it up just a bit. Serve with pita wedges  
teaspoons herbs de Provence  
or use as a spread for sandwiches.  
Place sun-dried tomatoes and garlic cloves in a small bowl and cover with boiling  
water; let stand 5 minutes. Drain, reserving soaking liquid, and place tomatoes and  
garlic in blender jar; cover blender jar. Set on Low; pulse to chop, 10 times. Add  
green onions, pulse to chop, 10 times. Add remaining ingredients in order listed. Set  
blender on High. Blend for 10 to 15 seconds. Scrape blender jar as needed. Add  
a teaspoon or two of the reserved soaking liquid if mixture seems thick; blend for  
an additional 15 to 20 seconds, until mixture is smooth and creamy. Let stand 30  
minutes before serving to allow flavors to develop. Place in an airtight container and  
cover to refrigerate. Bring to room temperature for 15 to 20 minutes before serving.  
Makes 2½ cups  
2-3 cloves garlic, peeled  
2-3 dried red chili peppers, about 2" each  
4
strips lemon zest, 2 x ½" each (zest of ½ lemon), bitter white pith  
removed, cut into ½" pieces  
2
1
1
4
2
2
1
2
¼
teaspoons ground cumin  
teaspoon kosher salt  
teaspoon thyme  
tablespoons fresh lemon juice  
tablespoons water  
roasted red peppers (freshly roasted or from a jar), cut in eighths  
can (19 ounces) chick peas, drained, rinsed and drained again  
tablespoons tahini paste  
Nutritional information per serving (2 tablespoons):  
Calories 48 (56% from fat) • carb. 2g • pro. 3g • fat 3g  
• sat. fat 2g • chol. 6mg • sod. 135mg • calc. 39mg • fiber 0g  
CHILLED GAZPACHO  
A Cuisinart favorite, made with fresh, ripe summer tomatoes,  
®
Chilled Gazpacho is perfect on a hot, summer night.  
teaspoon hot sauce such as Tabasco  
1½ tablespoons extra virgin olive oil  
Makes eight servings, about 6 ounces each  
Place the garlic cloves, chile peppers and lemon zest in the blender. Cover blender  
jar. Set blender on Low speed. Use Pulse button to chop, 10 pulses. Scrape the  
sides of the blender jar and add the cumin, salt and thyme. Blend for 10 seconds.  
Scrape the sides of the blender jar and add the lemon juice, water, roasted pep-  
pers, chickpeas, tahini and hot sauce in that order. Blend for 40 seconds; scrape the  
sides of the blender jar if necessary. Add the olive oil in a steady stream through the  
opening in the blender jar lid while blending for 20 seconds. Transfer the hummus  
to a bowl and let stand for 30 minutes before serving to allow flavors to develop.  
Hummus will keep covered in the refrigerator for up to a week.  
1-2 cloves garlic, peeled  
3
1
1
cups tomato or vegetable juice cocktail, divided  
large rib celery, peeled, cut into 1" pieces  
large cucumber, peeled, halved lengthwise, seeded,  
cut into 1" pieces  
½
½
1
medium green bell pepper, cored, seeded, cut into 1" pieces  
medium red bell pepper, cored, seeded, cut into 1" pieces  
large jalapeño pepper, cored, seeded, cut into ½" pieces  
green onions, trimmed, cut into ½" pieces  
Nutritional information per tablespoon:  
Calories 23 (44% from fat) • carb. 2g • pro. 1g • fat 1g  
• sat. fat 0g • chol. 0mg • sod. 34mg • calc. 8mg • fiber 1g  
6
4
3
½
¼
medium tomatoes, cored, seeded, cut into 1" pieces  
tablespoons sherry vinegar or lemon juice  
teaspoon kosher salt  
SUN-DRIED TOMATO, GARLIC  
& HERB CHEESE SPREAD  
Serve with crackers, crudités, or as a sandwich spread  
teaspoon freshly ground black pepper  
Place garlic in blender jar; cover jar. Set on Low; pulse to chop garlic, 10 times. Add  
1 cup tomato juice/vegetable juice cocktail to blender jar along with celery, cucum-  
ber, green pepper, red pepper, jalapeño pepper, and green onions. Blend on Low  
or topping for baked potatoes.  
Makes about 1¾ cups  
11  
until vegetables are medium-finely chopped, about 5 to 10 seconds. Transfer to a  
large serving bowl. Add remaining tomato juice/vegetable cocktail to blender jar with  
fresh tomatoes.  
Place the parsley in the blender jar. Place cover on blender jar. Set blender on Low  
and pulse until coarsely chopped, about 4 to 5 times. Remove and reserve.  
®
Melt the butter in a medium Cuisinart saucepan over medium heat. Add onion and  
With blender set on Low, pulse 10 times to chop, or blend continuously if  
a smoother gazpacho is preferred. Add to the bowl of vegetables with the remaining  
juice. Season with sherry vinegar or lemon juice, salt and pepper. Chill before serv-  
ing.  
cook until soft but not brown, about 2 to 3 minutes. Add asparagus, stock, and all  
but 1 tablespoon of the reserved parsley. Cover and bring to a boil over medium-high  
heat. Reduce heat to low and simmer, partially covered, until asparagus is tender,  
about 10 to 12 minutes.  
Nutritional information per serving:  
Calories 51 (5% from fat) • carb. 11g • pro. 2g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 429mg • calc. 28mg • fiber 2g  
Pour the soup through a strainer, reserving the solids and liquids. Allow to cool 5  
minutes. Place the solids in the blender jar with 1 cup of the cooking liquid; return  
the remaining liquid to the saucepan. Cover blender jar and set on Low. Turn blend-  
er on and blend until creamy and smooth, about 25 to 30 seconds. Turn blender off.  
Returned puréed vegetable mixture to the saucepan and stir to combine. Stir in half-  
and-half. Stir cornstarch into water, and add to soup. Add salt and pepper. Cook,  
stirring often, over medium heat, until soup thickens, about 6 to 8 minutes. Do not  
allow to boil. Taste and adjust seasonings as needed. Serve in warmed bowls gar-  
nished with the remaining parsley.  
CHILLED MELON AND MANGO SOUP  
Sweet cantaloupe and mango combine with orange juice for this refreshing  
cold soup. Perfect for a summer brunch or as a refreshing, cool ending  
to a warm-weather meal.  
Makes eight 6-oz. servings  
Nutritional information per serving:  
Calories 98 (59% from fat) • carb. 7g • pro. 4g • fat 7g  
• sat. fat 4g • chol. 19mg • sod. 510g • calc. 56mg • fiber 2g  
2-3  
1
1
slices fresh ginger (each about the size of a quarter)  
mango, about 12–14 ounces, peeled, seeded, cut into 1" pieces  
cantaloupe, about 3 pounds, peeled, seeded, cut into 1" pieces  
cup orange juice  
CREAMY POTATO LEEK SOUP  
This versatile soup may be served hot or chilled.  
½-1  
Place ginger, mango, melon and ½ cup orange juice in the blender jar; cover. Set  
on Low and blend until smooth, about 20 to 30 seconds. Add as much remaining  
orange juice as necessary to adjust consistency to that of a thick soup. Chill com-  
pletely before serving. May be garnished with fresh raspberries or blueberries and a  
sprig of mint.  
Makes six 6-oz. servings  
2
medium leeks, white and tender green only, sliced horizontally and cut  
into ½" pieces  
1
tablespoon unsalted butter  
1
¼
2
small (3-4 ounce) onion, peeled and cut into ½" pieces  
teaspoon thyme  
medium russet potatoes (about ¾ pound total), peeled,  
cut into 1" slices  
Nutritional information per serving:  
Calories 68 (2% from fat) • carb. 17g • pro. 1g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 14mg • calc. 17mg • fiber 1g  
CREAM OF ASPARAGUS SOUP  
1½ cups fat free, low-sodium chicken stock or broth  
Make this soup in the spring when asparagus is at its most flavorful.  
¾
1
½
¾
cup water  
teaspoon kosher salt  
teaspoon white pepper  
cup half-and-half  
Makes eight 6-ounce servings  
¾
3
cup Italian parsley leaves, washed and dried  
tablespoons unsalted butter  
cup chopped onion or leek  
pound asparagus, trimmed, cut into 1" pieces  
cups fat free, low-sodium chicken or vegetable stock or broth  
cup half-and-half  
Place leeks in a medium bowl and add cold water. Swirl, then let stand for approxi-  
mately 5 minutes. Lift leeks from the water without disturbing the sand/sediment  
collected in the bowl; allow to drain completely.  
²⁄  
³
1
3
1
1
®
Melt butter in a large Cuisinart saucepan over medium heat. Add the drained leeks,  
onion, and thyme. Let cook until softened, 3 to 5 minutes. Add potatoes, stock, and  
water; cover and bring to a boil over medium high heat. Reduce heat to low, and  
simmer, uncovered, until potatoes are soft, about 10 to 15 minutes.  
tablespoon cornstarch  
1½ cups cold water  
1
½
teaspoon kosher salt  
teaspoon white pepper  
12  
Drain vegetables, reserving cooking liquid. Allow to cool 5 minutes. Place veg-  
etables in blender jar. Add 1 cup cooking liquid; return remaining cooking liquid to  
saucepan. Cover blender jar. Set on High. Blend 20 to 30 seconds. Scrape blender  
jar and blend 10 to 15 seconds longer, until completely puréed and creamy smooth.  
Stir vegetable purée into stock in saucepan and reheat over medium low heat. Add  
salt, pepper and half-and-half.  
allow to boil. The soup may be made ahead and reheated – if making ahead, do not  
add half-and-half until soup is reheated.  
Nutritional information per serving:  
Calories 87 (28 % from fat) • carb. 13g • pro. 3g • fat 3g  
• sat. fat 1g • chol. 7mg • sod. 367mg • calc. 47mg • fiber 3g  
Nutritional information per serving:  
Calories 132 (37% from fat) • carb. 18g • pro. 3g • fat 6g  
• sat. fat 3g • chol. 16mg • sod. 369mg • calc. 56mg • fiber 3g  
PERFECT POPOVERS  
Variation: Turn this soup into Creamy Watercress Soup by adding 1 bunch water-  
cress, washed and dried. Pick leaves and reserve. Chop stems and measure out 1½  
cups. Add stems to vegetable mixture when sautéing. Follow recipe as directed.  
I
mpress your guests with these deceptively simple popovers that are mixed in a  
®
matter of seconds in your Cuisinart Blender. Our 50-ounce blender is large enough  
for you to increase this recipe by 50 percent to make a larger batch.  
Stir in reserved watercress leaves along with the half-and-half. Serve hot or chilled.  
Makes 18 popovers  
6
2
large eggs  
cups all-purpose flour  
CREAMY TOMATO & RED PEPPER BISQUE  
Creamy tomato soup that is special enough for any occasion.  
2
½
5
cups evaporated fat free milk, not reconstituted  
teaspoon kosher salt  
tablespoons unsalted butter, melted  
Makes eight 6-oz. servings  
1
1
1
1
1
2
teaspoon unsalted butter  
teaspoon extra virgin olive oil  
Preheat oven to 375°F. Thoroughly coat eighteen ½-cup popover, custard, or muffin  
cups with cooking spray or melted butter.  
small onion (4 ounces), peeled, cut into ½" pieces  
rib celery (2 ounces), cleaned, cut into ½" pieces  
carrot (2 ounces), peeled, cut into ½" pieces  
tablespoons white rice  
Place the eggs, flour, milk and salt in the blender jar in the order listed; cover  
blender jar. Set on Low. Blend for 10 seconds. Scrape the sides of the jar if needed.  
With the blender running, add the melted butter in a steady stream and blend for 10  
seconds. Let batter rest for 10 to 15 minutes.  
1
teaspoon basil  
Divide the batter evenly among the prepared pans. Bake in the preheated oven until  
puffy and nicely browned, about 40 minutes. Use a cake tester to pierce each pop-  
over several times and bake for an additional 5 minutes. Remove from oven, loosen  
from pans with a thin bladed knife and gently lift out. Serve hot.  
2
2
2
cups fat free, low-sodium chicken or vegetable stock  
cans (15½ oz. each) recipe-ready diced tomatoes with juices  
roasted red peppers, seeded  
½
¹⁄8  
½
teaspoon kosher salt  
teaspoon white pepper  
cup half-and-half  
Nutritional information per popover:  
Calories 126 (37% from fat) • carb. 14g • pro. 6g • fat 5g  
• sat. fat 3g • chol. 79mg • sod. 91mg • calc. 93mg • fiber 0g  
®
For Pesto Popovers: add ½ cup prepared pesto (page 15) to the batter.  
Heat the butter and olive oil in a Cuisinart 3¾-quart saucepan over medium low  
heat. Add the onion, celery, and carrot; cover loosely and cook until the vegetables  
are tender, 8 to 10 minutes. Stir in the rice and basil; cook until rice is opaque, 2  
minutes. Stir in the stock, tomatoes and red peppers. Raise heat and bring to a boil.  
Lower the heat, cover loosely and simmer over low heat for 20 to 25 minutes. Turn  
off heat and let stand for 5 minutes.  
Bake as directed.  
Strain the solids from the cooking liquid, reserving the cooking liquid and returning it  
to the saucepan. Place the solids in the blender jar. Add 1 cup of the cooking liquid  
to the blender jar. Set on High. Pulse 10 times to chop, then process for 30 to 40  
seconds until totally smooth and creamy. Add the salt and pepper; blend 5 seconds  
longer. Return the blended tomato mixture to the cooking liquid in the saucepan.  
Heat on medium until it just begins to simmer, then add the half-and-half. Do not  
13  
RICOTTA SPINACH PIE  
Somewhat like a crustless quiche, Ricotta Spinach Pie with Rustic Tomato Sauce  
SAUCES/DRESSINGS  
RUSTIC TOMATO SAUCE  
Healthy and delicious at the same time!  
makes a simple supper entrée.  
Makes 8 servings  
Makes about 8 cups  
1
teaspoon extra virgin olive oil  
ounce Asiago cheese, cut into ½" cubes  
slice white or wheat bread (½ ounce) cut into ½" cubes  
teaspoon dry basil  
1
tablespoon extra virgin olive oil  
½
½
½
4
1
2
2
4
onion (8 ounces), peeled and cut into ½" pieces  
carrots (4 ounces), peeled and cut into ½" pieces  
ribs celery, trimmed and cut into ½" pieces  
cloves garlic, peeled  
large eggs  
2
cups fresh baby spinach leaves, packed (about 2½ ounces),  
washed and dried  
1
teaspoon dried oregano  
3
cups lowfat ricotta cheese  
1
teaspoon dried basil  
½
½
teaspoon kosher salt  
teaspoon freshly ground black or white pepper  
4
½
2
3
½
¼
roasted red bell peppers, cut into 1" pieces  
cup dry white wine (such as vermouth)  
tablespoons tomato paste  
cans (15 ounces each) recipe-ready diced tomatoes with juices  
teaspoon kosher salt  
Preheat oven to 350°F. Use a pastry brush to coat a 10" deep dish pie plate with  
olive oil and set aside. Place Asiago cheese cubes in blender jar; cover blender jar.  
Set on Low and pulse 10 to 12 times to grind the cheese. Remove and reserve.  
Place bread cubes in blender jar and pulse 5 to 10 times to grind; add basil and  
blend for 5 seconds. Remove and reserve.  
teaspoon freshly ground black pepper  
Place the eggs, spinach, ricotta, reserved Asiago cheese, salt, and pepper in the  
blender jar. Set on Low and pulse 10 times, then blend for 15 seconds; use a spat-  
ula to scrape the sides of the blender jar. Blend for an additional 15 to 20 seconds.  
Pour the blended ricotta mixture into the prepared pie plate. Sprinkle evenly with the  
reserved breadcrumbs. Bake in the preheated 350°F oven for 45 to 50 minutes, until  
the custard is set and the pie is puffed. Remove and let rest for 5 to 10 minutes. Cut  
into wedges to serve. Top with Rustic Tomato Sauce, below.  
®
In a Cuisinart 3¾-quart saucepan, heat the olive oil over medium heat. Add the  
onion, carrot, celery, garlic, oregano and basil.  
Cover loosely and cook until the vegetables are softened, 6 to 8 minutes.  
Stir in the roasted red pepper, wine, tomato paste, and tomatoes. Bring to a boil,  
then reduce heat and simmer for 35 to 40 minutes, loosely covered. Uncover and  
simmer for 15 to 20 minutes longer to thicken. Turn off heat and let sit 5 minutes.  
Strain the solids from the liquids, and return the liquid to the saucepan. Place the  
solids in the blender jar with ½ cup of the cooking liquid. Cover the blender jar. Set  
on Low and pulse 10 times to chop. Use a plastic spatula to scrape the sides of  
the blender jar. Blend for 20 to 30 seconds, until smooth. Return the puréed tomato  
mixture to the liquid in the saucepan and reheat gently over medium low heat. Add  
salt and pepper.  
Nutritional information per serving:  
Calories 182 (54% from fat) • carb. 6g • pro. 14g • fat 11g  
• sat. fat. 6g • chol. 136mg • sod. 254mg • calc. 291g • fiber 0g  
Nutritional information per half-cup serving:  
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g  
• sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g  
BASIC VINAIGRETTE  
This basic vinaigrette is perfect for a crisp green salad.  
Makes about 1½ cups – can be doubled  
1
clove garlic, peeled  
2
½
tablespoons Dijon-style mustard  
cup wine vinegar  
14  
1
½
²⁄  
²⁄  
³
teaspoon kosher salt  
ate for 30 minutes or longer to allow flavors to develop. Keeps for one week in the  
refrigerator.  
teaspoon freshly ground pepper  
cup extra virgin olive oil  
cup vegetable oil  
Nutritional analysis per tablespoon:  
Calories 58 (90% from fat) • carb. 1g • pro. 1g • fat 6g  
• sat. fat 1g • chol. 1mg • sod. 74mg • calc. 18mg • fiber 0g  
³
Place the garlic in the blender jar and cover jar. Set on Low. Use the Pulse  
function to chop the garlic, 5 times. Add the mustard, vinegar, salt and pepper. Turn  
the blender on and blend for 10 to 15 seconds. With the blender running, add the oils  
in a slow, steady stream, taking about 20 seconds, then blend for  
20 seconds longer until completely emulsified.  
JAPANESE CARROT GINGER DRESSING  
This dressing is served on the iceberg lettuce salad that often accompanies sushi.  
®
It is simple to prepare at home in your Cuisinart Smart Power Premier  
600-Watt Blender.  
You may change the Basic Vinaigrette by using a different flavor of vinegar, mustard  
or oil. Try using fresh lemon juice and a little honey for a honey-  
mustard vinaigrette. Add fresh herbs, sun-dried tomatoes, or pesto for other flavor  
variations.  
Makes about 2 cups  
4
1
1
1
1
½
carrots, peeled, and cut into ½" slices  
piece gingerroot, about 2 inches, peeled, cut in ½" pieces  
shallot, peeled, cut into 4 pieces  
clove garlic, peeled  
teaspoon dry mustard  
cup apple juice  
Nutritional information per tablespoon:  
Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g  
• sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g  
¹⁄  
¼
2
cup rice vinegar  
cup water  
tablespoons mirin (Japanese rice wine)*  
tablespoon soy sauce  
³
CRACKED PEPPER PARMESAN DRESSING  
1
A great dressing for pasta salad.  
1
tablespoon Asian sesame oil  
Makes 11⁄ cups  
3
Place all ingredients in blender jar in order listed; cover blender jar. Blend on High for  
30 to 40 seconds. Serve with chopped crisp lettuce.  
2
1
1
1
½
1
teaspoons whole black peppercorns  
ounce Reggiano Parmagiano, cut into ½" or smaller cubes  
shallot, about 1 ounce, peeled, cut into ½" or smaller pieces  
clove garlic, peeled and smashed  
teaspoon kosher salt  
*Available in Asian markets or gourmet/ethnic foods section of grocery stores.  
Nutritional information per serving (2 tablespoons):  
Calories 26 (30% from fat) • carb. 4g • pro. 0g • fat 1g  
• sat. fat 0g • chol. 0mg • sod. 68mg • calc. 7mg • fiber 4g  
tablespoon Dijon-style mustard  
PESTO SAUCE  
¼
2
teaspoon Worcestershire sauce  
tablespoons light mayonnaise  
Serve as a topping for hot pasta or to add flavor to dips, dressings, or other sauces.  
¼
¼
¼
cup wine vinegar  
cup extra virgin olive oil  
cup canola or other flavorless vegetable oil  
Makes about ¾ cup  
1
ounce Parmesan cheese, cut into ½" cubes  
1-2 cloves garlic, peeled  
Place the whole peppercorns in the blender jar. Blend for 10 seconds. Some pep-  
percorns will be pulverized, some will be cracked and crushed; remove and reserve.  
Place the Parmesan cubes in the blender jar; blend for 20 seconds; scrape sides  
of blender jar. Add shallot, garlic and salt. Blend for 10 seconds; scrape sides of  
blender jar.  
¹⁄  
2
3
cup extra virgin olive oil  
cups fresh basil leaves, loosely packed*  
tablespoons lightly toasted pine nuts or walnuts  
³
Place cheese cubes in blender jar; cover blender jar. Set on Low. Use Pulse  
to chop the cheese, 10 to 15 pulses. Remove and reserve cheese. Add garlic to  
blender jar; cover and Pulse to chop, 10 to 15 pulses. Add remaining ingredients in  
Add remaining ingredients in order listed; blend for 10 seconds. Add reserved black  
pepper; blend for 5 seconds. Transfer dressing to a resealable container and refriger-  
15  
order listed, including reserved cheese. Cover blender jar; blend on High until com-  
bined, about 30 to 40 seconds. Pesto may be stored in refrigerator in an  
airtight container. After placing in container, smooth over top, and drizzle  
with additional olive oil to cover surface and keep from turning dark. Stir oil in before  
using.  
CAJUN CREOLE SPICE BLEND  
Our Cajun Creole Spice Blend is a comparable alternative to purchased spice  
mixtures, but much fresher and more economical. Adjust the spiciness to taste  
with the amount of cayenne used.  
Nutritional information per serving (1½ tablespoons):  
Calories 116 (87% from fat) • carb. 1g • pro. 2g • fat 12g  
• sat. fat 2g • chol. 3mg • sod. 45mg • calc. 61mg • fiber 0g  
Makes about ½ cup  
2
1
½
½
½
1
3
1
½
2
2
teaspoons coriander seed  
teaspoon mustard seed  
teaspoon celery seed  
teaspoon white peppercorns  
teaspoon black peppercorns  
bay leaf, roughly broken  
tablespoons sweet paprika  
tablespoon kosher salt  
* For Spinach Pesto: Add ½ teaspoon fennel seed and 2 teaspoons dried basil  
when chopping the garlic. Substitute 2 cups washed and dried baby spinach leaves  
for the basil.  
WASABI GINGER SAUCE/MARINADE  
Use this versatile sauce as a marinade for meats and seafood, a dressing for salads,  
or a dipping sauce for potstickers, dumplings or Mongolian Hot Pot.  
tablespoon sugar  
teaspoons dried minced garlic  
teaspoons minced dry onions  
Makes about 2 cups  
½
1
1
ounce fresh gingerroot, peeled, cut into ½" or smaller pieces  
small shallot (½ ounce), peeled, cut into ½" or smaller pieces  
clove garlic, peeled  
1-2 teaspoons cayenne pepper, to taste  
2
1
1
teaspoons dry oregano  
teaspoon dry thyme leaves  
teaspoon dry basil  
¾
¾
cup mirin or rice wine*  
cup low-sodium soy or tamari sauce  
¼
2
2
1
1
cup seasoned rice or wine vinegar  
tablespoons dark molasses  
tablespoons prepared wasabi paste*  
tablespoon brown sugar, packed  
tablespoon Asian sesame oil (toasted sesame oil)  
teaspoons powdered ginger  
teaspoon freshly ground black pepper  
½
½
teaspoon dry rosemary  
teaspoon ground allspice  
Place the coriander seed, mustard seed, celery seed, all peppercorns, and bay leaf  
in the blender jar. Cover jar and set on Low. Blend until seeds are finely ground, 10  
to 15 seconds. Add the remaining ingredients and blend until no signs of the bay  
leaf are visible, about 20 to 30 seconds.  
2
½
Use as a rub for meat, poultry, or seafood before sautéing, roasting or grilling, or  
add as a seasoning to rice or dressing to brighten up flavors.  
Place ginger, shallot and garlic in blender jar; cover blender jar. Set on Low; pulse 5  
times. Scrape sides of jar; pulse 5 times. Add remaining ingredients in order given.  
Blend for 20 seconds. Transfer to a resealable container and let stand for 30 min-  
utes before using to allow flavors to develop. Unused portions may be refrigerated  
for up to a week; stir before using.  
Nutritional analysis per tablespoon:  
Calories 18 (24% from fat) • carb. 4g • pro. 1g • fat 1g  
• sat. fat 0g • chol. 0mg • sod. 501mg • calc. 23mg • fiber 1g  
*Available in Asian markets or gourmet/ethnic foods section of grocery stores.  
Tip: Use about 1 tablespoon of marinade per portion. Meats such as boneless, skin-  
less chicken parts, pork chops, or steaks may be placed in a resealable freezer  
weight bag, coated with marinade and frozen. When thawed, they will be fully  
marinated and ready to cook.  
Nutritional analysis per tablespoon:  
Calories 22 (18% from fat) • carb. 3g • pro. 0g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 183mg • calc. 14mg • fiber 0g  
16  
CLASSIC CHERRY CLAFOUTIS  
This traditional country French dessert can be made with cherries, plums, peaches,  
pears or any other berry. We have added finely ground almonds or hazelnuts for that  
certain “je ne sais quoi.”  
DESSERTS/SWEET SAUCES  
COOKIE CRUST PUMPKIN PIE  
The traditional holiday favorite is made with a cookie crumb crust  
Makes 8 servings  
for a crunchy change.  
Makes 12 servings  
2
¼
1
¾
¼
3
1
1
¹⁄8  
½
¼
teaspoons unsalted butter, melted  
cup + 4 teaspoons granulated sugar, divided  
ounce almonds or hazelnuts (toasted gives best flavor)  
cup evaporated fat free milk (not reconstituted)  
cup heavy cream  
large eggs  
tablespoon vanilla extract  
tablespoon brandy or amaretto  
teaspoon salt  
cup all-purpose flour  
Crust:  
²⁄  
cup pecan halves  
45 vanilla wafers (may use reduced fat)  
¹⁄ cup unsalted butter, melted  
³
³
Pumpkin Filling:  
2
large eggs  
½
1
1
cup brown sugar  
can (12 ounces) evaporated fat free milk  
can (15-16 ounces, 1½ cups) solid pack pumpkin (not pie filling)  
tablespoon cornstarch  
teaspoon ground cinnamon  
1
12 ounces pitted cherries (thawed if using frozen)  
¼
1
1
cup molasses  
tablespoon vanilla extract  
teaspoon cinnamon  
Preheat oven to 325°F. Brush a six-cup oval baker or gratin dish with the  
melted butter. Dust with 2 teaspoons of the granulated sugar. Place ¼ cup  
of the sugar and the nuts in blender jar; cover blender jar. Set on Low and  
pulse 10 to 15 times to chop the nuts. Add the evaporated milk, cream,  
eggs, vanilla, brandy, salt, flour, and cinnamon. Blend for 10 seconds.  
Mixture will be smooth and creamy – do not overblend.  
1
teaspoon ginger  
¼
teaspoon freshly grated nutmeg  
Preheat the oven to 375°F.  
Arrange the cherries in the bottom of the prepared baking dish. Carefully  
pour the batter over the cherries. Place in the preheated oven and bake  
for 35 minutes. After 35 minutes, sprinkle evenly with the remaining 2 tea-  
spoons of sugar. Continue to bake for an additional 15 to 20 minutes, until  
the clafoutis is puffed and golden brown. Remove from the oven and cool  
for 10 minutes before serving. Serve with sweetened whipped cream.  
Place the pecans in the blender jar; cover the blender jar. Set on Low and pulse 8  
to 10 times to chop finely. Remove and transfer to a 10" deep-dish pie plate. Place  
15 cookies in the blender jar; cover the blender jar. Set on High and pulse 5 times  
to chop the cookies, then blend for 10 seconds to pulverize; add the cookie crumbs  
to the nuts in the pie plate and repeat with the remaining cookies. Stir the nuts and  
cookies with a fork to blend; add the melted butter and stir to combine. Press the  
cookie/nut mixture evenly onto the sides and bottom of the pie plate. Bake in the  
preheated 375°F oven for 5 minutes. Remove and let cool on a rack while continu-  
ing. Lower the oven temperature to 350°F.  
Nutritional information per serving:  
Calories 211 (40% from fat) • carb. 23g • pro. 8g • fat 10g  
• sat. fat 3g • chol. 92mg • sod. 113mg • calc. 158mg • fiber 1g  
QUICK BERRY SAUCE  
Serve with ice cream or cheesecake.  
Place the eggs and remaining ingredients in the blender jar in the order listed; cover  
the blender jar. Set on Low and blend until smooth, about 10 to 15 seconds. Pour  
the pumpkin mixture into the prepared cookie crust. Bake in the preheated 350°F  
oven for 55 to 60 minutes. Center of the pie may appear slightly jiggly – it will con-  
tinue to set as the pie cools. Place the pie on a rack and cool completely before  
serving. Refrigerate after completely cool.  
Makes about 2 cups  
12 ounces fresh or frozen, thawed strawberries or raspberries  
½
1
1
cup red berry preserves  
tablespoon sugar  
tablespoon fresh lemon juice  
Nutritional information per serving:  
Calories 252 (41% from fat) • carb. 33g • pro. 5g • fat 12g  
• sat. fat 4g • chol. 42mg • sod. 117mg • calc. 129mg • fiber 2g  
17  
Place all ingredients in blender jar; cover blender jar. Set on High. Blend  
until smooth and completely puréed, 20 to 30 seconds. Strain mixture  
through a fine sieve to remove seeds; discard seeds. Store in an airtight  
container in refrigerator. Serve with desserts, pancakes or waffles.  
LIMITED THREE-YEAR WARRANTY  
This warranty is available to consumers only. You are a consumer if you own a  
®
Cuisinart SmartPower Premier 600-Watt Blender that was purchased at retail for  
personal, family or household use. Except as otherwise required under applicable law,  
this warranty is not available to retailers or other commercial purchasers or owners.  
Nutritional information per serving (¼ cup):  
Calories 128 (0% from fat) • carb. 33g • pro. 1g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 5mg • calc. 14mg • fiber 2g  
®
We warrant that your Cuisinart SmartPower Premier 600-Watt 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.  
CHOCOLATE SAUCE  
Change the vanilla to mint for Mint Chocolate sauce.  
Makes 1¼ cups / 20 tablespoons  
®
If your Cuisinart SmartPower Premier 600-Watt Blender should prove to be defec-  
tive within the warranty period, we will repair it, or if we think necessary, replace it.  
To obtain warranty service, simply call our toll-free number 1-800-726-0190 for addi-  
tional information from our Customer Service Representatives, or send the defective  
product to  
4
ounces good quality bittersweet or semisweet chocolate,  
broken into ½" pieces  
ounces good quality milk chocolate, broken into ½" pieces  
tablespoons sugar  
4
2
Customer Service at Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
½
cup fat free milk, heated until just bubbling around the edges  
1½ teaspoons pure vanilla extract  
Place all the chocolate in the blender jar; cover blender jar. Set on Low. Pulse  
to chop the chocolate, 10 to 15 times. Add the sugar; process to chop,  
20 seconds. With the blender running, remove the measured pour cup. Pour the  
hot milk slowly and carefully through the pour lid and blend, until the chocolate is  
melted and smooth, 1 minute. Add the vanilla; blend to combine, 10 seconds. Serve  
warm or let cool; place in an airtight container and  
To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping  
and handling of the product.  
Please pay by check or money order (California residents need only supply proof of  
purchase and should call 1-800-726-0190 for shipping instructions).  
®
NOTE: For added protection and secure handling of any Cuisinart product that  
refrigerate. Reheat before serving.  
is being returned, we recommend you use a traceable, insured delivery service.  
Cuisinart cannot be held responsible for in-transit damage or for packages that are  
not delivered to us. Lost and/or damaged products are not covered under warranty.  
Please be sure to include your return address, daytime phone number, description of  
the product defect, product model number (located on bottom of product), original  
date of purchase, and any other information pertinent to the product’s return.  
Nutritional information per serving (1 tablespoon):  
Calories 65 (50% from fat) • carb. 8g • pro. 1g • fat 4g  
• sat. fat 2g • chol. 1g • sod. 3mg • calc. 11mg • fiber 0g  
®
Your Cuisinart SmartPower Premier 600-Watt Blender has been manufactured to  
the strictest specifications and has been designed for use with the authorized acces-  
sories 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.  
This warranty does not cover any damage caused by accident, misuse, shipment or  
other ordinary household use.  
This warranty excludes all incidental or consequential damages. Some states do not  
allow the exclusion or limitation of these damages, so they may not apply to you.  
18  
CALIFORNIA RESIDENTS ONLY:  
California law provides that for In-Warranty Service, California residents have the  
option of returning a nonconforming product (A) to the store where it was purchased  
or (B) to another retail store which sells Cuisinart products of the same type.  
The retail store shall then, at its discretion, either repair the product, refer the con-  
sumer to an independent repair facility, replace the product, or refund the purchase  
price less the amount directly attributable to the consumer’s prior usage of the prod-  
uct. If the above two options do not result in the appropriate relief to the consumer,  
the consumer may then take the product to an independent repair facility if service  
or repair can be economically accomplished. Cuisinart and not the consumer will be  
responsible for the reasonable cost of such service, repair, replacement, or refund for  
nonconforming products under warranty.  
California residents may also, according to their preference, return nonconforming  
products directly to Cuisinart for repair, or if necessary, replacement, by calling our  
Consumer Service Center toll-free at 1-800-726-0190.  
Cuisinart will be responsible for the cost of the repair, replacement, and shipping and  
handling for such products under warranty.  
®
BEFORE RETURNING YOUR CUISINART PRODUCT  
®
If you are experiencing problems with your Cuisinart product, we suggest that you  
®
call our Cuisinart Service Center at 1-800-726-0190 before returning the product  
serviced. If servicing is needed, a Representative can confirm whether the product is  
under warranty and direct you to the nearest service location.  
Important: If the nonconforming product is to be serviced by someone other than  
Cuisinart’s Authorized Service Center, please remind the servicer to call our Consumer  
Service Center at 1-800-726-0190 to ensure that the problem is properly diagnosed,  
the product is serviced with the correct parts, and the product is still under warranty.  
19  
Ice Cream  
Makers  
Cookware  
Toaster Ovens  
Wafflemakers  
Coffeemakers  
Food  
Processors  
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 .  
©2008 Cuisinart  
Cuisinart is a registered trademark of Cuisinart  
150 Milford Road  
®
East Windsor, NJ 08520  
Printed in China  
08CU246  
U IB-7530  
Any other trademarks or service marks of third parties referred to herein  
are the trademarks or services of their respective owners.  
e s p e s c t r i v o s .  
e n é s t  
U I B - 7 5 3 0  
0 8 C U 2 4 6  
c i o m e n c i o n a d c a s d e c o m e r e g i s t r c a a d s a r s o m d o a a T s r m a r  
e s o e I m n p l a r C h i n a  
, N J 0 8 5 2 0 E a s t W i n d s o r  
d R o a d 1 5 0 M i l f o r  
e g i s c t r a a d r a d e C u i e s s i n u a r n t a m C a r u i s i n a r t  
®
© 2 0 0 8 C u i s i n a r t  
. c u i s i w n w a r w t . c o m  
.
o o l l a s y d i s f r u t e l a v i d a  
o d o m é s t o i c s o e s l e c t r  
s u t r a b a j o e n l a c  
o d u c t o s d e a l t a c a l i d a d , d i s e ñ a d e o c s e p u a n r a a v e o x l t v e C e n r u s i a s i n c o a r l e t c o c f r i ó n d e  
h a c e r h e l a d o s  
M á q u i n a s p a r a  
B a t e r í a s d e c o c i n a  
e r a s G o f r  
o c P e r s a d o r a s  
e s  
s t o a T d o r  
C a f e t e r a s  
1 9  
a l t a s e x i  
e m i e r ™ d e C u i s i n a r t ® a t i s o a s t i S s f m a c a e r t P l a o s w m e r á s P r L a L i c u a  
g a r a n t í a .  
d i d o s y / o l a s t i m a L d o s a d p u a r a r  
o c u r r i d o  
e c c i ó n .  
e s p o n s a b l e d e l o s d a ñ o s  
e g a a s e d g e u e r a n d t r a  
t o d o  
o t e c c i ó n , l e a c P o a n r A s a e : m j a m a N y o O o s r T q p u r e  
o b p l e r m a , a s  
e c c i ó e n , y d i t r e l é f o n o , u n a d e s c r i p c i ó n d e l  
i n s t r u c c i  
n e c e s i t a  
e c i b i r  
n i a s ó l o  
e s i d e n t e s d e C a l i f o r  
e c i b o d e c o m p r a y u n c h e q u e o g i r  
p o s t a l d  
e s e e R l e a g p r a r a t  
o
o d u c t o e s t é b a j o g a r a a s n e t í g a u t r o a d r s a e v í q a u . e e l p r  
e c t a m e n t e , u o s b a l e r m l a a s c p o a r r t e s c o d r r i a g n o s t i c a r e l p r  
, N J 0 8 5 2 0 E a s t W i n  
d R o a d 1 5 0 M i l f o  
e p a r a r l o y e c t a s p a r a r  
a l s e r v i c i o d e a s i s t e n c i a a l c o n s u m i d o r d e C u i s i n a r t ® a l 1 - 8 0 0 - 7 2 6 - 0 1 9 0 a f i n d e  
a u t o r i z a d o , p o r f a v o r i n f o r m e a l p e r s o n a l d e l c e n t r  
S e r v i c e D  
C u i s i n a r  
o d e s e r v i c i o q u e d e b e r í a n l l a m a r  
o d e s e r v i c i o n o  
I m p o r t a n t e : S i d e b e l l e v a r e l a p a r a t o d e f e c t u o s o a u n c e n t r  
e s e e e g l r a p a r a t o d e f e c t u o s o a :  
c o n s u m i  
P a r a o b t  
c a n o a s u d o m i c i l i o . o d e s e r v i c i o m á e s c c e i ó r n d e l c e n i n t d r i c a r á l a d i r  
e s e e n p t a r n t e l e c o n a f i p r m a r a a r t á o . s i U s n u r a p a r a t o e s t á b a j o g a r a n t í a t o d a v í a y l e  
f e c h a d e  
a s i s t e n c i a a l c o n s u m i d o r d e C u i s i n a r t ® a l 1 - 8 0 0 - 7 2 6 - 0 1 9 0 a n t e s d e m a n d a r e l  
l a e  
e c i b o d e c o m p a r u a s , e e n l c p i a  
e c i b i r s e r v i c i o b a j o e s t a g o a r n a o n t e í e a s g . i o E s b t n r l i g a t o r i o p a r e a l r f o r m u  
f i n d e f a  
e c o m e n d a m o o b s l e q m u a e , l l e a m r e a l s e r v i c i o d e S i s u a p a r a t o t i e n e a l g ú n p r  
O T A R A  
A R A R S U A P  
A N T E S D E H A C E R R E P  
e s a e r g r g o , r  
o a d j u e n g t i o s t a r  
e o e l f o r m u l a e r s i o e e d p g e o r r r c o r r  
L e a c o n s  
o d u c t o s d e f e c t u o s o s d u r e a n n v t í e o e y l m p e a r n í o e d j o o d d e e l g o a s r p a n r t í a .  
e e m p l a z o , e p a r a c i ó n , r  
s u m i d o r a l  
e s p o n s a b l e p o r l o s g a s t o s d e r 1 - 8 0 0 - 7 2 6 - 0 1 9 0 . C u i s i n a r t s e r á r  
c o m o s e  
e e n c u a n d o e l a p a r a t o c h o a m y a p s r a i d  
n e c e s a r i o . P a r a e s t o , s e d e b e l l a m a r a l a l í n e a g r a t i s d e a s i s t e n c i a a l c o n  
o , t l  
e n o p e a l o r c a m b i e n s i f u e r a  
e c t a m e n t e a C d u e i s f e i n c a t r u t o p s a o r a d i q r u e l o r  
n i a t a m b i é n p u e d e n , e s i d l o e L n d o t e s s r e d a e n , C m a l a i f n o d r a r e l a p a r a  
d e  
d e f e c t o  
C u i s i n a r  
t o  
e m i e r ™ c o n t r a t o d o a t i o s S m a r t P o w e r P r  
p e r í o d o d e g a r a n t í a .  
e e m b o l s o d e e l o e m s a p p l a a z r o a t o e s r p d a e r f a e c c i ó t u n o s , s e r o r v s i c d i o u , r a r n t e e l  
e s p o n s , a s b e l e r á p r o r l o s g a s t o s d e m a n e r a e c o n ó m i c a . C u i s i n a r t , n o e l c o n s u m i d o r  
c i a n t e s . o s c o m e r  
e s p e c i f i q  
o . A e x c e p c i ó n d e l o s e s t a d o s d o n d e u l a n a l e y t i e l o n d  
e m i e r ™ e C u i s i n a r t ® a t i e o n s S m a r t P o w e r P r  
e e n c u a n d o s e p u e d a a j u s t a r o r o d e c s e n r v t i r c i o i n d e p e n d i e n t e , s i e m p r  
, p u e d e l l e v a r e l a p a r a t o a u n S i e s t a s d o s o p c i o n e s n o s a t i s f a c e n a l c o n s u m i d o r  
o d u c t o p o r e l c o n s u m i d i m o r p a u n t a t e b s l e d a e l u q s u o e d s e l d p a r ñ e .  
c o m p r a d  
e p a r a r d e  
e s s o l a m e n t e . U s t e d e s u n c o n s u m i d o E r s t s a i h g a r  
P A O D R A 3 A Ñ O S  
G A R A  
o d u c t o , m e n o s l a c e a c n i o t i d o a r i d g i n a l d e l p r  
e e m o b r o l s a r á e l c o n s u m i d o r p o r e l p r  
o d u c t o  
o d u c t o ,  
o d e s e r v i c i o i n d e p e n d i e n t e , c a f e m e r i b r á i a r e á l c e o l n p s r u m i d o r a u n c e n t r  
e p a r a r á e l p r  
o d u c t o s v C e u n i s d i a n a p r r t d e e s t e t i p o . L a t i e n d a , a s u o p c i ó n , r  
e s a e r g e r l a p a r a o t o n o d e ( B f e ) c r t u o s o a o t r a t i e n t d i e a n d q a u e d o n d e l o c o m p r a r  
o d u c t o d e e f s e a c e r t g u e r o l s p o r a l a n i a p u e d e n ( A ) r s i e d r e n t e s d e l e s t a d o d e C a l i f o r  
e c e d o n s i a o o p f c r i o n e s b a j o e l p e r í o d o L d a e l e g y a r d a e n l t í e a s . t L a o d s o d e C a l i f o r  
R E S I D E N T E S D E C A L I F O R N I A S O L A M E N T E  
2 g • C o l e s t e r o l 1 m g • S o  
C a l o r í a s 6  
l o a r V n u t r i c i o n a l p o r p o r c i ó n ( 1 c u c h a r  
s í r v a l a  
. R e c a l i é n f t r e i g l a e r a a n d t o e r s d e s e r v i r l a y  
e c i p u i e n n r t e h  
d e v a i n  
e g i r p a r a u s t e d .  
q u e l a s l i m i t a c i o n e s m e n c i o n a d a s p u e d e n n o r  
p e r m i t e n l a e x c l u s i ó n o l i m i t a c i ó n d e d a ñ o s i n c i d e n t a l e s o c o n s e c u e n t e s , d e m o d o  
e g u e e l e t x i e d t r o a . c A t o g r  
h a s t a q  
E s t a g a r a n t í a e x c l u y e l o s d a ñ o s i n c i d e n t a l e s o c o n s e c u e n t e . A l g u n o s E s t a d o s n o  
e e l t a p ó n . S i g a l i c u a n d o d u r a l n a t e a b 1 e m r t  
s e g u n d  
e g u e e l a z ú c a r y s i g a l i c u a n d o 1 d 5 u r v a e n c t e  
e p a r a c i o n e s n o a u t o r i z a d o s p o r C u i s i n a r t . d a ñ o s c a u s a d o s p o r a c c e s o r i o s , p a r t e s o r  
e p u e s t o p a r a e l a s s t e p m a r o t e d s e l d o e e r x c l u s i v a m e n t e . E s t a g a r a n t í a  
e x c l u y e l o s  
e m i e r ™ d e C u i s i n a r t t i ® o a s y S m a r t P o w e r P r  
a u t o r i z a d o s p a r a l a L i c u a d o r a d e 6 0 0 V  
1 8  
l a e t a p a . P u l s e 1 0 a  
P o n g a e l c h o c o l a t e e n l a j a r r a d e l a l i c u a d o r a . C i e r r  
n o y e s p a r z e a l o t í l e r a d s e l 2 h c o u r c h a r a d i t a s d e l  
D e s p u é  
P o n g a  
e c a l e n o t a d p o r d u r a n t e 3 5 m i n u t o s .  
o
c u c h a 1 r ½ a d i t a d e e x t r a c t o d e v a i n i l l a p u r  
e m a d a , c a l e n t a d a t a z a d ½ e l e c h e d e s c r  
e z a s e n e l f o n P d o n d g e a l  
e m o s a . N o l i c u e c o d n e s m i s a t  
l a s a l , l a  
c u c h a 2 r a d a s d e a z ú c a r g r a n u l a d o  
½ p u l g a d a s  
e m a , l o s h u e v o s , e l e x l t e r a c c h t e o e d  
l a e t a p a . P u l s e 1 0 l i c a u a 1 d 5 o v  
l a d o . P  
e n p e d a c i t o s d e  
o n z a s 4 d e c h o c o l a t e c o n l e c h e d e b u e n a c a l i d a d , c o r t a d o  
e g u e l a  
e n p e d a c i t o s d e ½ p u l g a d a  
a c a l i d a d , c o r t a d o  
o n z a s 4 d e c h o c o l a t e s e m i - a m a r g o o s e m i - d u l c e d e b u e n  
é e l o c o n 2 c u c t h i e d a a r a y d i e t a s s p o d l e v o a r z ú c m a r a n g t r e a q n  
e c t a n g u l a r u e o v u a n l e a m p d a o . P r l d c r e o n r  
n o e n 3 2 5 ° F e c P a l r i e n t e  
1 ¼ t a z a ( 2 0 c u c h a r a d a s )  
e s c a s o d e s c o n g e e l a z a d s a s s ) i n p e p a o s n z ( f a r s 1 2 d e c e r  
c u c h a ¼ r a d i t a d  
v i r c o n h P e a l a r d a o s e o r p o s t r e s  
E T  
S A L S A D E C H O C O L A  
h a r d i n e a  
½
t a z  
8
c u c h a ¹ ⁄ r a d i t a d  
c u c h a 1 r a d a d e  
c u c h a 1 r a d a d e  
e t t o  
C a l o r í a s 1 2 8 ( 0 % d e g r a s a ) • C a r b o h i d r a t o s 3 3 g • P r o t e í n a s 1 g • G r a s a 0 g • G r a s a s a t u -  
g r a n d e s  
• C a l c i o 1 4 m g • F i b r a 2 g  
r a d a 0 g • C o l e s t e r o l 0 m g • S o d i o 5 m g  
l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
3
h u  
e s o g t o o f r t i l l a s .  
e c i p i e n e t e n h u e n r m r é t i c o e n e l r  
l a m e z c l a c o n c o l a d o r d e m a l l a f i n a y b o t e l a s s e m i l l a s . C o n s e r v e l a s a l s a  
l a e t a p a . L d i c o u . e C d i e u r r r a n t e 2 0 a 3 0 s e g u n d o s a v e l o c i d a d a  
e m a  
t a z a d ¼ e d o b l e  
t a z a d ¾ e l e c h e  
o n z a 1 d e a l m e  
t a z a + ¼ 4 c u c h  
c u c h a 2 r a d i t a s  
s , e  
. S í r v a l a c f o r e i n g e h r e a l d a o d r o , p o s t r  
e a l z a r s u s a b o r )  
l t a . C u e l a  
d e n i n d i c a -  
e d i e n t e s e n l a j a r r a d P e o l a n g l i a c u t o a d o s r a l , o e s n i n e g l r o r  
e t i d a  
c i o n e 8 s p o r  
c u c h a 1 r a d a d e j u g o d e l i m ó n  
c u c h a 1 r a d a d e a z ú c a r g r a n u l a d o  
t a z a d ½ e c o n s e r v a d e b a y a s r  
q u e s e a a ú n m á s i n t e r e s a n t e .  
o j a s  
e l a s o c u  
e s c a s o d e s c o n g e l a d a e s s ) a s o f r a m o b n u z e a s s 1 a 2 d s e ( f f r r  
c i o n e 8 s p d o e r ¼ t a z a  
a r d T i c i o n a l p  
C L A F U T I D E C E R E Z A S  
P a r a a d e r e z a r h e l a d o o t a r t a d e q u e s o  
S A Y  
S A L S A D E B A  
r a d a 4 g • C o l e s t e r o l  
C a l o r í a s 2  
l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
r a d a 3 g • C o l e s t e r o l 9 2 m g • S o d i o 1 1 3 m e g l a . f r e i g é r  
p l e t a m e  
C a l c i o 1 5 8 m g • F i b r a 1 g  
C a l o r í a s 2 1 1 ( 4 0 % d e g r a s a ) • C a r b o h i d r a t o s 2 3 g • P r o t e í n a s 8 g • G r a s a 1 0 g • G r a s a s a t u -  
e c e r á E a n m d u e r d i  
e c e r m e d i o c o c i d o . E s d t o e e l a s t n o o r r t m a a p l u . t o e s d . e E p l a c  
l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
S í r v a l o c o n n a t a m o n t a d a .  
n o y p e d r m e l i t h a o r q u e e n f r í e d u r a n t e 1 0 m i e n m u t o o s s a a . n V t i e s r t a d e l a s m e r e v z i r c l a  
n o d u r a n t e 5 5 a 6 0 m i n u -  
e n e l m  
1 5 s e g u  
o l .  
e l o  
c o c i é n d o l o d u r a n t e 1 5 a 2 0 m i n u t o s , h a s t a q u e e s t é l a e b t i a e p n a d . o L r i a c d u o e . a R v e e t í l r o d c e i d n a i d n d b e i c a n a j a d e d o l o . u r C  
m e a n e n t e a e z n ú c c i m a r a r d e l p a s t e l . R e g r e d i e n t e s e n l a j a e r s r t a o d d e e l a l o l s i c i u n a g d r o r a , P o n g a  
n o y s i g a  
e s e e l c l a f o u t i e n e l h o r  
1 7  
l o a r V n u t r i c i o n a l p o r p o r c i ó n ( 1 ½ c u c  
.
n o a 3 5 0 ° F  
n o y p e r m i t a q u e e n f r í e . B a j e l a t e m 5 - m i n u t o s . S a q u e l a c o r t e z a d e l h o r  
e n l o s l a d o s d e l m o l d e . C u e z a l a c o r t e z a e n e l h o r  
c o n l a s p a c a n a s . C o m p r i m a l a m e z c l a d e p a c a n a s y g a l l e t a  
p e r a t u r a d e l h o r  
z o o s a l s a s .  
m a b i é n p u e e í r d l o e s n . u T s a r s a e s a p r a l o r a s  
n e , p o l l o , p e s c a d o o m a r i s c o s a n t e U s s d e e l a s  
e c a l e n o t a p d o r d u r a n t e  
s e n e l f o n d o y  
e d i e n t e s e s t é n m o l i d o s . s e g u n d  
b í n e l a s  
e s t o d e l a o s c g e a s l e l e t e a l s r d n e u e l a c e m s i . s P m r a m a n e r a y c o m  
d e n i n d i c a d o y l i c e u d e i e d n t u e r s a n e t n e e 2 l 0 o e a r s 3 t o e 0 l d r e l o s  
l a e t a p C a . i e L r r i c u e  
m o l d e c o n l a s  
. o P o n g a 1 5 g a l l e t a s e n  
l a e t a p a . P u l s e 8 a  
l i c u e d u r a n t e 1 0 s e g u n d o s . P o n g a l a s g a l l e t a s m o l i d a s e n e l  
e g u e  
l a e t a p a . P u l s e 5 v e c e s a v e l o c l a i d j a r d r a a l d t a e , l l a u e l i g c u o a d o r a . C i e r r  
e l e n l a j a r r a d e l a l i c u a d o r a .  
a p i o , l o  
e d o n d o m y o h l d o e n d r o d e 1 0 p u l g a d a s d e d i á m e t r  
, o l a s s e m i l l a s d e m o s t a z a , l a s s P e o m n i g l l a s  
1 0 v e c e s a v e l o c i d a d b a j a . S a q u e l a s p a c a n a s p i c a d a s y p ó n g a l a s e n u n  
P o n g a l a s p a c a n a s e n l a j a r r a d e l a l i c u a d o r a . C i e r r  
c u c h a ½ r a d i t a d  
c u  
.
n o e n 3 7 5 ° F e c P a r l i e n t e e l h o r  
s e o c o m o e r r d e  
é g a n o s e c o  
½
c u c h a 1 r a d i t a d  
c u c h a 1 r a d i t a d  
c u c h a 2 r a d i t a s  
c u c h a 1 r - a 2 d i t a s  
c u c h a 2 r a d i t a s  
c u c h a 2 r a d i t a s  
c u c h a ½ r a d i t a d  
c u c h a 1 r a d i t a d  
c u c h a 3 r a d a s d  
e c i é n r a l l a d a  
e e n p o l v o  
c u c h a ¼ r a d i t a d e n u e z m o s c a d a r  
c u c h a 1 r a d i t a d e j e n g i b r  
c u c h a 1 r a d i t a d e c a n e l a e n p o l v o  
c u c h a 1 r a d a d e a c e i t e d e v a i n i l l a  
m e l d a e z a  
¼
t a z a  
c u c h a 1 r a d a d e a l m i d ó n d e m a í z  
e l l e n o p a r a t o r t a )  
l a t a ( 1 1 5 - 1 6 o n z a s o 1 ½ t a z a ) d e c a l a b a z a ( n o r  
l a t a d 1 e 1 2 o n z a s d e l e c h e e v a p o r a d a s i n g r a s a  
t a z a d ½ e a z ú c a r m o r  
e n o  
e l , c o r t a d a e h n o j p a e d 1 e a z l a o u s r  
c u c h a ½ r a d i t a d  
g r a n d e s  
2
h u e v o s  
R e l l e n o :  
c u c h a ½ r a d i t a d  
c u c h a ½ r a d i t a d  
³
e t i d a  
t a z a d ¹ ⁄ e m a n t e q u i l l a s i n s a l , d e r r  
c u c h a 1 r a d i t a d  
b i z c o 4 c 5 h o s d e v a i n i l l a ( b a j o s e n g r a s a o n o )  
o
c u c h a 2 r a d i t a s  
³
t a z a d ² ⁄ e m i t a d e s d e p a c a n a s  
C o r t e z a :  
½ t a z a  
c i o n e s 1 2 p o r  
e m p a n a d o s .  
q u e l a t o r t a s e a m á s c r u j i e n t e .  
R e c e t a t r a d i c i o n a l d e l D í a d e A c c i ó n d e G r a c i a . U t i l i z a m o s c o r t e z a d e g a l l e t a s p  
I d e a l p a r a  
e u n a e p d P a e r l i c i o s a  
a r a  
S A  
T E Z A D E G A L L E T  
D A E T C A T L O A R B A Z A C O N C O R  
E S P E C I A S E S T I L O C A  
0 g • C o l e s t e r o l 0 m g • S  
C a l o r í a s 2  
P O S T R E S Y S A L S A S D U L C E S  
l o a r V n u t r i c i o n a l p o r p o r c i ó n ( 1 ½ c u c  
d e s p u é  
n e , e l p o l l o o e l p e s c a o d n o g e e l a s  
a r 1 g  
0 g • C o l e s t e r o l 0 m g 8 S o d i o 5 0 1 m g • C a l c i o 2 3 m g • F i b  
C a l o r í a s 1 8 ( 2 4 % d e g r a s a ) • C a r b o h i d r a t o s 4 g • P r o t e í n a s 1 g • G r a s a 1 g 8 G r a s a s a t u r a d a  
1 6  
l a e t a p C a . i e L r r i c u e  
d e p l á s t i c o p a r a  
p e s c a d o . A l i ñ e l o s a l i m e n t o s y p ó n g a l o s e n u n a f u n d a  
d e n i n d i c a d o , i n c e l u d s i e o n e t e l s q u e n e s e o l s p o t e r i o r c a d d e o l . o s  
C o n s e j o : U t i l i c e u n a c u c h a r a d a d e a l i ñ o p o r p o r  
n e , p o l l o o c i ó n d e c a r  
e g u e e l  
l a e t a p a . P u l s e 1 0 a 1 5 v e c e s . P A o g n r g a  
c a d o s a s i á t i c o s .  
* D i s p o n i b l e s e n l o s m e r  
e e l q u e s o d e l a j a r r a .  
l a e t a p a . P u l s e 1 0 a 1 5  
v e c e s a  
P o n g a  
u s a r l o .  
d s e  
f r e i g e r a d o r d u r a n t e u n c a o n s s e e m r v a a n r a s . e R e e n v u e é l l r v a l o a n t e  
e l o d u f r r e i a g n é t r e 3 0 m i n u h t e o r s m a é n t t i c e o s d y e r u s a r l o . E l a l i  
i n d i c a d o . L i c u e d u r a n t e 2 0 s e g u n d o s . P o n g a e l a l i ñ o e n u n r  
j a r r a . P u l s e 5 v e c e s m á s . A g r  
l a e t a p C a . i e P r r u l s e 5 v e c e s a v e l o c i d a d b a j a . R a s p e l o s l a d o s d e l a  
e s c e o , f r e l c h a l o t e y e l P a o j n o g e a n e l l a j e j a n r g r a i b d r e l a l i c u a d o r a .  
c u c h a 3 r a d a s d  
ñ o p u e d e  
e c i p i e n t e  
e d i e n t e s e n e l o e r s t o d e l e o g s u i n e g e r l r  
t a z a s 2 d e h o j a  
³
o
t a z a d ¹ ⁄ e a c e i t  
d e n  
a j o d e  
1 - 2 d i e  
o n z a 1 d e q u e s  
¾ t a z a s  
e c i é n m o l i d a  
e e n p o l v o  
c u c h a ½ r a d i t a d e p i m i e n t a n e g r a r  
.
A c o m p a ñ a p a s t  
c u c h a 2 r a d i t a s d e j e n g i b r  
P E S T O  
c u c h a 1 r a d a d e a c e i t e d e s é s a m o t o s t a d o  
c u c h a 1 r a d a d e a z ú c a r m o r  
e n a  
c u c h a 2 r a d a s d e p a s t a w a s a b i *  
0 g • C o l e s t e r o l 0 m g • S o  
C a l o r í a s 2  
l o a r V n u t r i c i o n a l p o r p o r c i ó n ( 2 c u c h a  
m e l d a e z a  
e d e v i n o o d e t a r z r a d ¼ e v i n a g r  
t a z a d ¾ e s a l s a d e s o y a o s a l s a t a m a r i b a j a e n s o d i o  
t a z a d ¾ e v i n o d e a r r  
d i e n t e  
c h a l o 1 t e p e q u e ñ o , c o r t a d o e n p e d a c i t o s d e ½ p u l g a d a  
2
c u c h a r a d a s  
o z  
c a d o s a s i á t i c o s .  
* D i s p o  
o z ( m i r í n ) *  
a j o d e  
e s c a m u y c r u j i e e n z t a e r . a l e d c e h r u g  
t a p a . L i  
e d i e n t e s e n l a j a r r a , e P n o e n l g o a r  
1
l a e d e n i n d i c a d o . C i e r r  
e s c e o , f r c o r t a d o e n p o e d n a z a c i ½ d t o e s j e d n e g ½ i b r p u l g a d a  
c u c h a 1 r a d a d e  
c u c h a 1 r a d a d e  
2 t a z a s  
ñ a r e n s a l a d a s o a l b ó n d i g a s a s i á t i c a s  
o z j a p o n é s ( m i r í n ) *  
c u c h a 2 r a d a s d  
t a z a d ¼ e a g u a  
v i r d e s a l s a p a r a a c o m p a -  
A l i ñ o p a r a c a r n e , p o l l o o p e s c a d o q u e t a m b i é n p u e d e s e r  
³
o z  
e d e a r r  
m o d s t e a z a  
t a z a d ¹ ⁄ e v i n a g  
A S A B I C O N J A E L N I Ñ G O I B D R E E W  
t a z a d ½ e j u g o  
1
1
c u  
p i q u e e l a j o .  
r a d i t a d e s e m i l l a s d e h i n o j o y 2 c u c h a r a d i t a s d e a l b a h a c a s e c a  
S u b s t i t u r i y a a c i l * a ó V n a : l b a h a c a p o r e s p i n a c a s y a g r  
o d a j a s d e ½ p u l -  
r a d a 2 g • C o l e s t e r o l 3 m g • S o d i o 4 5 m g •  
C a l o r í a s 1 1 6 ( 8 7 % d e g r a s a ) • C a r b o h i d r a t o s 1 g • P r o t e í n a s 2 g • G r a s a 1 2 g • G r a s a s a t u -  
a j o d e  
d i e  
c u a n d o  
e g u e ½ c u c h a -  
c h a l o 1 t e , c o r t  
g a d a  
e d e 2 p u l g a d a s d e p e l a d r a g z 1 o o , d c o e r j t e a  
o d a j a s d e ½ p u l g a d a  
z a n a h 4 o r i a s , c  
C a l c i o 6 1 m g • F i b r a 0 g  
2 t a z a s  
l o a r V n u t r i c i o n a l p o r p o r c i ó n ( 1 ½ c u c h a r a d i t a ) :  
.
e p a r a d r e p r  
d e u s a r l o .  
e z o p A a d r a e r l a l e  
e e . R n e e v g u r é l v a l o a n t e s  
. V i e r t a u n f r a e i g c e a r p a a d o d r e  
a c e i t e d e o l i v a e n c i m a d e l p e s t o p a r a e v i t a r q u e  
e c i p i e n t e h e r m é e t i l c p o e e s n t o e e l n r u n r  
S A L S A J A  
1 5  
0 g  
1 g • C o l e s t e r o l 1 m g • S o d i o 7 4 m g • C a l c i o 1 8 m g • F i b r a  
e , l a s a l y l a  
e g u e l a m o s t a z a , e l v i n a g r  
v e l o c i d  
P o n g a  
C a l o r í a s 5 8 ( 9 9 % d e g r a s a ) • C a r b o h i d r a t o s 1 g • P r o t e í n a s 1 g • G r a s a 6 g • G r a s a s a t u r a d a  
l a e t a p a . P u l s e 5 v e c e s a  
l o a r V n u t r i c i o n a l p o r c u c h a r a d a :  
t a z a d 2 e / 3 a c e i t  
t a z a d 2 e / 3 a c e i t  
c u c h a ½ r a d i t a d  
c u c h a 1 r a d a d e  
t a z a d ½ e v i n a g  
f r e i g r e r a d o r d u r a n t e u n a s e m a n a .  
d u r a n t e 3 0 m i n u t o s a n t e s d e u s a r l a . L a s a l s a s e p u e d e c o n s e r v a r  
e n e l  
e l a f r e i g é r  
e g u n -  
o
e c i p i e n t e h e r m é t i c o y r  
e g u e l a p i m i e n t a m 1 0 o l s i d e a g u y n s d i g o a s . l i A c u g a r n d o d u r a n t e 5 s  
d e n i n d i c a d o , y l i c e u d e i e d n t u e r s a , n e t e n e l s o t e o r d e l o s e i n g g u A r e g e r l r  
d o s a d i c i o n a l e s . V i e r t a l a s a l s a e n u n r  
e c i é n m o l i d a  
e d e v i n o  
m o d s t e a z a  
a j o d e  
s e g u n d o s . R a s p e l o s l a d o s d e l a j a r r a .  
e g u e e l c h a l o t e , e l a j o y l e a s s p a á l . t u L l i a c u d e e d p u l á r s a t i c o . A g r  
j a r r a y l i c u e d u r a n t e 2 0 s e g u n d o s . R a s p e l o s l a d o s d e l a j a r r a  
e l a p i m i e n t a d p e i c l a a d j o a s r r . a R . e P t o i r n g a e l q u e s  
2
1
c u  
t e n 1 0  
d i e  
c o n u n a  
1 ½ t a z a  
o p a r m e s a n o e n l a  
e s u l t a r á n p u l v e r i z a d o s , o t r  
l a e t a p a . L i c u e a v e l o c i d a d  
o s  
a l t a d u r a n t e 1 0 s e g u n d o s . A l g u n o s g r a n o s r  
P o n g a l o s g r a n o s d e p i m i e n t a e n l a j a r r a y c i e r r  
P e r f e c t a p a r a s a z o n a r s u s e n s a l a  
A T R A D I C I V O I N A L G R E T  
o a c e i t e v e g e t a l  
t a z a d ¼ e a c e i t e d e c a n o l a u o t r  
t a z a d ¼ e a c e i t e d e o l i v a p u r  
t a z a d ¼ e v i n a g r  
o
0 g 8 C o l e s t e r o l 0 m g • S  
C a l o r í a s 4  
l o a r V n u t r i c i o n a l p o r p o r c i ó n d e ½ t a z a :  
e d e v i n o  
m o d s t e a z a  
c u c h a 2 r a d a s d e m a y o n e s a “ l i g h t ”  
c u c h a ¼ r a d i t a d e s a l s a W  
e
c r e o s t e r s h i r  
1
c u c h a r a d a  
p i m i e n t  
e c a l i e n t e l a l a o s l a l a l s y a  
p l á s t i c o  
c u c h a ½ r a d i t a d e s a l k o s h e r  
d i e n t e 1 d e a j o m a c h a c a d o  
1 0 v e c e  
t a z a d e  
c h a l o 1 t e , c o r t a d o e n p e d a c i t o s d e ½ p u l g a d a  
l a e t a p a d e l a j a r r a . P u l s e  
d a s  
o n z a 1 d e q u e s o p a r m e s a n o , c o r t a d o e n c u b i t o s d e ½ p u l g a  
c u c h a 2 r a d i t a s d e g r a n o s d e p i m i e n t a n e g r a  
e s e e e g l r l í q u i d o e n l a o l l a . P o C n u g e a l a l o l o  
³
d u r a n t e  
e l a o l l a d e l f u e g o y p e 1 r 5 m a i t a 2 0 q  
e l a t a p a d e l a o l l a y s i g a c i c a o l m c i e n o t d e l l o a c d u p u b a r r i  
e d u z c a l u e e l g f u o e r g  
t a z ¹ a 1  
e p o s e  
S a b r o s o a d e r e z o p a r a e n s a l a d a d e p a s t a  
A F R E S C A  
A R M E S A N O S Y A P L I S M A I E D N E T P  
j o o , e l v i n o , l p a i m p a i e s n t a t  
e g u e e l  
r a d a 2 g • C o l e s t e r o l 0 m g • S o d i o 8 6 m g • C a l c i o 1 m c g i a l m e n t e l a o l l a y c u e z a  
C a l o r í a s 1 0 9 ( 9 7 % d e g r a s a ) • C a r b o h i d r a t o s 1 g e g P u r e o t e l a í n c a s e b 0 g o l l a G , r l a a s a z 1 a 2 n g a h o G r r i a a s , a e s l a t u -  
d u r a n t e  
é g a n o y l a a l b a h a c p a i o . , C e u l  
• F i b r a 0 g  
C a l i e n t e  
l o a r V n u t r i c i o n a l p o r c u c h a r a d a :  
.
e s c a s , p e s t o , t e o g m a a r t h e i s e r s b e a c s a d f r o s a l l i m s o ó l n , e y t c m i e l , o a g r  
m a b i é n p u e d e s u b s t i t u i r l o s p o r e j , u d g e o m d v i e o n a s t g a r z a o d e a c e i t e . T  
e c i é n m o l i d a  
c u c h a ¼ r a d i t a d  
c u c h a ½ r a d i t a d  
l a t a s 3 ( 1 5 o n z a  
c u c h a 2 r a d a s d  
t a z a d ½ e v i n o  
t o i p o d e  
2 0 s e g u n d o s  
e t a , u t i l i c e o t r  
r i a c V i o n e s : P a r a c a m b i a r e l g u s t o d e l a v i n a g r  
e c o c i d o s c o r t a d o s e n c u b i t o s  
e t a .  
a d i c i o n a l e s p a r a e m u l s i o n a r l a v i n a g r  
e g u a e g l r o s a c e i t e s l e n t a m e n t e ( 2 0 s e g u n d o s ) . L i c u e d u r a n t e  
p i m i e n t a y l i c u e d u r a n t e 1 0 a 1 5 s e g u n d o s . M i e n t r a s s i g u e l i c u a n d o  
e r m o u t h )  
,
j o o s a s a d o s , c p o i m r t a i e d 4 n o t s o s e n r p  
1 4  
c u c h a 1 r a d i t a d e a l b a h a c a s e c a  
c u c h a 1 r a d i t a d e o r  
o n z a ½ d e q u e s  
c u c h a 1 r a d i t a d  
é g a n o s e c o  
a j o d e  
o
4
d i e n t e s  
c i o n e 8 s p o r  
o c i t o s d e ½ p u l g a d a a p i o s 2 , c o r t a d o s e n t r  
z a n a h 2 o r i a s , c o r t a d a s e n p e d a c i t o s d e ½ p u l g a d a s  
d e t o m a t e c a m p e s t r e .  
v i d a c o n s a l s a  
D e l i c i o s a e n t r a d a , p a r e c  
c e b o l 1 l a g r a n d e , c o r t a d a e n p e d a c i t o s d e ½ p u l g a d a  
o
c u c h a 1 r a d a d e a c e i t e d e o l i v a p u r  
A T D E T E O S P R I N A C A S C O  
8 t a z a s  
S a l u d a b l e y d e l i c i o s a .  
.
p á g i n a  
T E S C A M P E S T R E S A L S A D E T O M A  
e c e t a e n l a  
R e v u e l v a ½ t a z a d e p e s t P o o ( v p é o a v  
S A L S A S Y A L I Ñ O S  
r a d a 3 g • C o l e s t e r o l 7  
C a l o r í a s 1  
l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
m o l d e s  
d u r a n t e  
r a d a 6 g • C o l e s t e r o l 1 3 6 m g • S o d i o 2 5 4 m g • C a l c i o 2 9 1 m g • F i b r a 0 g  
C a l o r í a s 1 8 2 ( 5 4 % d e g r a s a ) • C a r b o h i d r a t o s 6 g • P r o t e í n a s 1 4 g • G r a s a 1 1 g • G r a s a s a t u -  
n o , a f l o j e l o s p a n c i t o s d e l o s  
l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
c e a d a u P n e o r f v o a r r i  
C u e z a l  
e c e ( e r t a a c o n t i n u a c i ó n ) .  
S í r v a l a c a l i e n t e c o n s a l s a d e t o m a t e s c a m p e s t r  
n o y p e r m e i t d a e q l h u o e r e n f r í e m d i n u u r a t o n s t e . R 5 e a t i r 1 0 m i n u t e o c s a . l e n o t a d p o r .  
e c a l e n o t a d p o r d u r a n t e 4 5 a 5 e 0 j a . C u e z a e n e l h o r m e z c l a e n f o r m a p a r  
V i e r t a l a m e z c l a e n e l m o l d e y e s p a r z a m i g a j a s d e p a n e n c i m a d e  
V i e r t a l a  
e p o s e d u r a n t e 1 0 a 1 5 m i n u t o s .  
a d i c i o n  
t i e d r a m i e n  
R a s p e  
l a  
c h a y l i c u e d u r a n t e 1 0 s e g u n d o s  
e s p á t u - l a . L i c u e d u r a n t e 1 5 a e 2 g 0 u s e e l g a u m n d a o n s t e a q d u i i c l l i a o n d a e l r e s .  
j a r r a c o n u n a  
b a j a , l u e g o l i c u e d u r a n t e 1 5 s e g u n d o s . R a l a e s p t a e p l a o . s L l i a c d u o e s d d u e r a l n d t e e n 1 0 i n s d e i c g a u d n o d . o C s . i e r l r i c u a d o  
d a d  
g o d e s -  
m e n u z a d o , l a s a l y l a p i m i e n t a e n l a j a r r a . P u l s e 1 0 v e c e s a v e l o c i  
P o n g a l o s h u e v o s , l a s e s p i n a c a s , e l q u e s o r i c o t a , e l q u e s o A s i a  
P o n g a  
a r .  
a n d o d u r a n t e 5 s e g u n d o s . S a q u e l a s m i g a j a s d e p a n d e l a j a r  
.
n e a r  
t e s p e q  
e g u e l a a l b a h a c a y s i g a l i c u -  
l a e t a p a . P u l s e 1 0  
l a j a r r a y p u l s e 5 a 1 0 v e c e s p a r a p i c a r l o . A g r  
e c i p i e n f - i n s o r  
e 1 8 e m p a o . P r l d r e s p a r a m n u o f e n 3 7 5 ° F e c P a l r i e n t e  
a 1 2 v e c e s a v e l o c i d a d b a j a . S a q u e e l q u e s o d e l a j a r r a . P o n g a e l p a n e n  
P o n g a e l q u e s o A s i a g o e n l a j a r r a d e l a l i c u a d o r a y c i e r r  
e t i d a  
c u c h a 5 r a d a s d  
c u c h a ½ r a d i t a d  
t a z a s 2 d e l e c h  
c o o n a c e i t e d e o l i v a . p u l g a d a s d e d i á m e t r  
n o e n 3 5 0 ° F e c P a r l i e n t e e l h o r  
e d o n d o y h o e n d u o n e d m p e a o 1 . P r l d 0 r e r  
h a r d i n e a  
2
6
t a z  
h u  
g r a n d e s  
e c i é n m o l i d a  
c u c h a ½ r a d i t a d e p i m i e n t a b l a n c a o n e g r a r  
c u c h a ½ r a d i t a d e s a l k o s h e r  
1 8 “ p o p  
t a z a s 3 d e q u e s o r i c o t t a b a j o e n g r a s a  
t a z a s 2 ( 2 ½ o n z a s ) d e e s p i n a c a s , l a v a d a s y s e c a d a s  
5 0 % m á s m a s a s i l o d e s e a .  
. ® L a c a p a c i d a d d e s u l i c u a d o r a l e p e p e p r a m r r a i r t e c u o n s  
e s i o n I m e p a r s u s i n  
g r a n d e s  
c u c h a ½ r a d i t a d e a l b a h a c a s e c a  
e r b a n a ½ d a d e p a n , c o r t a d a e n p e d a c i t o s d e ½ p u l g a d a  
4
h u e v o s  
“ P O P O V E R S ” P E R F E  
1 3  
e m a h a l f - a n d - h a t l i f e . m S i p r v o a  
C a l c i o 4 7 m g • F i b r a 3 g  
r a d a 1 g • C o l e s t e r o l 7 m g • S o d i o 3 6 7 m g •  
p o i c a d o a l a s o p a a l m e i g s u m e o ½ t a z a d e e b c e e r r t a , l u m e g i s o m a a g  
C a l o r í a s 8 7 ( 2 8 % d e g r a s a ) • C a r b o h i d r a t o s 1 3 g • P r o t e p í o n i a c s a 3 d g o c G o r n a s l a o 3 s g v e G g r e a t s a a l e s a s C t . u S - u e i g z a a l 1 a r i ½ a V c t i a ó z n a : d  
l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
e c a l e n t a r l a .  
e l m o m e n t o d e r  
r a d a 3 g • C o l e s t e r o l  
C a l o r í a s 1  
l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
e m a e n e g u e l a c r  
e p a r a r l a s o p a a d e l a n t e , a g r i n m e d i a t a m e n t e . S i d e s e a p r  
e m a h a l f - a e n g d u - e h a l a l f c y r s í r v a l a  
m e d i o . N o p e r m i t a q u e h i e r v a . A g r  
h a l f , l a  
u e g o  
m e r a n e n t e y l o s v e g e t a l e s l i c u a d o s e n l a o l l a . R e c a l i e n t e l a s o p a a f  
e m a h a l f - a e n g d u - e l a c r  
o l l a . R e  
n e e l c a l d o  
n d o  
d u r a n t e 5 s e g u n d o s a d i c i o n a l e s . A p a g u e l a l i c u a d o r a . C o m b i  
m e a n e n t e y l o s v e g e t a l e s l i c u a d o s l a e n l i c l a u a d  
R a s p e  
e g u e l a s a l e y m l a o p s a i m . i A e g n r t a y s i g a u l i n c a u a c o n s i s t e n c i a c r  
a v e l o c i d a d a l t a , l u e g o l i c u e d u r a n t e 3 0 a 4 0 s e g u n d o s h a s t a a l c a n z a r  
l a e t a p a . L i c u e a l v i c e u l o a c d i o d  
d u r a n t e  
e s e r v e l o s v e g e t a C l e u s e l y e e l a  
l a e t a p a . P u l s e 1 0 v e c e s  
1 t a z a d e l c a l d o e n l a j a r r a d e l a l i c u a d o r a . C i e r r  
e s e r v e l o s v e g e t a C l e u s e l y e e l a l l í s q o u p i d a o y . r P o n g a l o s v e g e t a l  
e s y  
e p o s a r  
z o s r e  
d u r a n t e 5 m i n u t o s .  
y s i g a c o c i e n d o d u r a n t e 2 0 a 2 5 m i n u t o s  
1 0 a 1 5  
f u e g o m  
e g u e l a s p a p s u a a s , v e s l .  
l a c e b o  
. A p a g u e e l f u e g o y d e j e r  
g o  
z o  
e g u e e l c a l d o , l o s v t o u m e l v a a t e o s p y a c l o o s . p A i g m r i e n t o s . B a j e e l f u e  
y l a a l b a h a c a y s i g a c o c i e n d o d u r a n t e 2 m i n u t o s , h a s t a q u e e l a r  
e t a l e s d u r a n t e 8 a 1 0 m i n u t o s , h a s t a q u e e s t é n s u a v e s . A g r  
e g u e e l a r r  
, o  
e g u e e l p u e r  
D e r r i t a  
e g u A e g l a r c e b o l l a , e l a p i o y l a z a n a h o r i a . C u b r a l a o l l a y c u e z a l o s v e g -  
D e r r i t a l a m a n t e q u i l l a c o n e l a c e i t e a f u e g o l e n t o e n u n a o l l a m e  
d i a .  
e c i p i e n t e . B o t e e l a g u d a o . s e n  
d u r a n t e  
e s i d u o s a c u m u l a s o - i n m o v e r e l o e t s i l e r r p u e r r  
e m a h a l f - a t n a z d a - h d ½ a e l f c r  
e p o s a r  
e c i p i e n t e c o o s n e a n g u u n a . r D e j e r  
P o n g a  
8
c u c h a ¹ ⁄ r a d i t a d e p i m i e n t a b l a n c a  
c u c h a ½ r a d i t a d e s a l k o s h e r  
e m a h a l f - a t n a z d a - h d ¾ a e l f c r  
t o s t j a o o d s r o s  
2
p i m i e n t o s  
c u c h a ½ r a d i t a d  
c u c h a 1 r a d i t a d  
i t o s  
l a t a s 2 ( 1 5 ½ o n z a s c a d a u n a ) d e t o m a t e s c o c i d o s c o r t a d o s e n p e d a c  
t a z a s 2 d e c a l d o d e p o l l o o d e v e g e t a l e s s i n g r a s a y b a j o e  
s n o d i o  
t a z a d ¾ e a g u a  
a l b a d h e a c a  
o z b l a n c o  
1
c u c h a r a d i t a  
t a z a d 1 e ½ c a l d o  
c u c h a 2 r a d a s d e a r r  
j i z o a s m e d p i a p s , a c s 2 o r r t a d a s  
o c i t o s d e ½ p u l g a d a  
z a n a h 1 o r i a , c o r t a d a e n t r  
t o m d i e l l o  
¼
c u  
o c i t o s d e ½ p u l g a d a a p i o , 1 c o r t a d o e n t r  
c e b o l 1 l a p e q u e ñ a , c o r t a d a e n p e d a c i t o s d e ½ p u l g a d a  
c e b o l 1 l a p e q u  
c u c h a 1 r a d a d e  
t u d i n a l m e n t e  
c u c h a 1 r a d i t a d e a c e i t e d e o l i v a p u r a  
c u c h a 1 r a d a d e m a n t e q u i l l a s i n s a l  
o c i t o s d e ½ p u l g a d a  
d e s u a v e ú n i c a m e n t e ) , p a r t i d o o s s l o m n e p g d u i - i e o r s r 2 ( p a r t e b  
c i o n e 8 s p d o e r 6 o n z a s  
c i o n e 8 s p d o e r 6  
D e l i c i o s a y o r i g i n a l s o p a , p e r f e c t a p a r a c u a l q u i e r a o c a s v i ó i r n s e f r í a o c a l i e n t e  
S o p a v e r s á t i l q u e p u e d e s e  
T E S C O N P I M I E N T C O R R E M O J A O D E T O M A  
A P S A Y P U E R R O C R E M A D E P  
1 2  
e m a c o n e f z r a m l a b c u r e s a s d , e a s r e á a n , d  
b r a 2 g  
4 g • C o l e s t e r o l 1 9 m g • S o d i o 5 1 0 m g • C a l c i o 5 6 m g • F i  
C a l o r í a s 9 8 ( 5 9 % d e g r a s a ) • C a r b o h i d r a t o s 7 g • P r o t e í n a s 4 g • G r a s a 7 g • G r a s a s a t u r a d a  
e l a b i e n a n t e s d e s e r v i r l a . S i l o  
c i a d e s  
l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
e g u e m á s j u g o d e v n e a l r o a c n i j d a  
l a e t a p a . L i c u e d u r a n d t e e n 2 0 i n a d e i 3 c n a 0 d e s o l e o . g r C  
P o n g a  
e j i l .  
e z o d e p e r  
c a l e n t a d o s , c o n a d e r  
p e r m i t a q u e h i e r v a . S í r v a l a e n p l a t o s 6 a 8 m i n u t o s , h a s t a q u e e s p e s e . N o  
e m a a f u e g o m e d i o d u r a n t e  
e g u e l a m e m z c a l í a z y a a g r  
l a s o p a . S a z o n e c o n s a l y p i m i e n t a . C u e z a l a c r  
a n d - h a l f . R e v u e l v a e l a g u a f r í a y e l a l m i d ó n d e  
t a z a d ½ e - 1 j u g o  
m e l ó n 1 g r a n d e  
e m a h a l f - e g u e l a c r  
m e a n e n t e c a y l d l o o s r v e g e t a l e s l i c u a d o s e n l a o l l a . A g r  
e m o s a . A p a g u e l a l i c u a d o r a . C o m h b a i n s e t a e o l b t e n e r u n a c o n s i s t e n c i a c r  
l a e t a p a . L i c u e a l v i c e u l o a c d i o d r a a d . C b a i e j a r r d u r a n t e 2 5 a 3 0 s e g u n d o s ,  
o , c o r t a d o e n m p e a d n a g c 1 o i t o m s a d e u  
e s c e o f r  
o r d a j a s 2 - m 3 e d i a  
j a r r a d e l a  
d u r a n t e 5 m i n u t o s . P o n g a l o s v e g e t a l e s y 1 t a z a d e l c a l d o e n l a  
e s e r v e l o s v e g e t a C l e u s e l y e e l a l l í s q o u p i d a o y . r P e r m i t a q u e e n f r í e  
c i o n e 8 s p d o e r 6  
n
r a g o s e s t é n s u a v e s .  
e . p o s t r  
- r  
e l f u e g o y s i g a c o c i e n d o d u r a n t e 1 0 a 1 2 m i n u t o s , h a s t a q u e l o s e s p á  
e j i l ) . C u d b e r a p e l a r o l l a y c u e z a a f u e g o m e d i o - a l t o h a s t a q u e  
P e r f e c t a c o  
h i e r v a . B a j e  
C R E M A H E L A D  
d e 1 c u c h a r a d a e j i l p i c a d o ( g u a r  
o n o d o r a d a . A g r  
e g u e l a c e b o l l a y c u é z a l a  
e s p á r r a g o s , e l c a l d o y l a m a y o r í a d e l p e r  
d u r a n t e 2 a 3 m i n u t o s , h a s t a q u e e s t é s u a v e , p e r  
D e r r i t a l a m a n t e q u i l l a e n u n a o l l a m e d i a . A g r  
e g u e l o s  
0 g • C o l e s t e r o l 0 m g • S  
C a l o r í a s 5  
l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
e j i l p i c a e d o e l d p e e l r a j a r r a .  
4 o 5 v e c e s a v e l o c i d a d b a j a . R e t i r  
l a e t a p a . P u l s e  
e j i l e n l a j a r r a d e l a l i c u a P d o o n r g a a y l a c s i e h r r o j a s d e p e r  
b i e n a n  
z e o j u g o e d e d e l i m j e ó r n , s a l y p i m S i e a n z t o a n . e R  
e m o s a . C o m b i n e l a s d o s u n m a e c z c o l n  
l a e t a p a . P u l s j a e r r 1 a 0 y v e c  
c u c h a ½ r a d i t a d e p i m i e n t a b l a n c a  
e l o  
e c i p i e n t e .  
c u c h a 1 r a d i t a d e s a l k o s h e r  
t a z a d 1 e ½ a g u a f r í a ( f i l t r a d a o m i n e r a l )  
e s c o s e n l a  
e s t o d e l j u P g o n d g e a t  
c u c h a 1 r a d a d e a l m i d ó n d e m a í z  
e m a h a l f - a t n a z d a - h d 1 a e l f c r  
t a z a s 3 d e c a l d o d e p o l l o o d e v e g e t a l e s s i n g r a s a y b a j o e  
c e i p r i e n t e .  
L i c u e a  
s n o d i o  
j o o , e l j a l a p e ñ o y l a d s e c , e e b l o p l i l m e t i a e s n . t o r  
p e p i n o ,  
e g u e 1 t a z a d e l j u g o v e d l o e c t i o d m  
P o n g a  
o z o s d e 1 p u l g a d a e s c o s , c o r t a d o s e n r l i b r a d 1 e e s p á r r a g o s f r  
³
o p i c a d o  
t a z a d ² ⁄ e c e b o l l a o p u e r r  
l a e t a p a . P u l s e 1 0 v e c e s a  
c u c h a 3 r a d a s d e m a n t e q u i l l a s i n s a l  
e j i l i t a l i a n o , t a l a z v a a d ¾ o e p y e s r e c a d o  
c i o n e 8 s p d o e r 6 o n z a s  
e c i é n m o l i d a  
c u c h a ¼ r a d i t a d  
c u c h a ½ r a d i t a d  
e z o d e e j u d g e o j d e e r l i m ó n  
o c i t o s d e ½ p u l g a d a  
c u c h a 3 r a d a s d  
t o m a t 4 e s m e d  
c e b o l 6 l e t a s , c  
j a l a p e 1 ñ o , s i n  
D e l i c i o s a s o p a c o n s a b r o s o s e s p á r r a g o s  
Á R R A G O S  
C R E M A D E E S P  
j o o , s i n s e m i l p l a i m s i y e ½ n c t o o r t r a d o  
d e , s i n s e m i l p l a i m s y i e ½ c n o t o r t v a e d r o  
1 g  
0 g • C o l e s t e r o l 0 m g • S o d i o 1 4 m g • C a l c i o 1 7 m g • F i b r a  
C a l o r í a s 6 8 ( 2 % d e g r a s a ) • C a r b o h i d r a t o s 1 7 g • P r o t e í n a s 1 g • G r a s a 0 g • G r a s a s a t u r a d a  
m i t a d y e n p e  
l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
1 1  
a l m e n t e e n l a  
p e p i n 1 o g r a n d e , p e l a d o , s i n s e m i l l a s , c o r t a d o l o n g i t u d i n  
a p i o g 1 r a n d e , c o r t a d o e n t r  
o c i t o s d e 1 p u l g a d a  
a j o d e  
s
t a z a s 3 d e j u g o d e t o m a t e s o j u g o d e v e g e t a l e s p a r a c ó c t e l e  
1 - 2 d i e n t e s  
0 g • C o l e s t e r o l 0 m g • S o d  
C a l o r í a s 2  
c i o n e 8 s p d o e r 6 o n z a s  
l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
f r e i g r e r a d o  
d e s e r v  
u n a n o c h e d e v e r a n o c a l i e n t e .  
e c i p i e n t e c u b i e r t o e n e l  
U n o d e n u e s t r o s p l a t o s f a v o r i t o s , p r e p a r a d o c o n t o m a t e s m a d u r o s . P e r f e c t o p a r a  
e p o s e d u r a n t e m e d i a h o r e a c a i p n i t e e n s t e y p e r m h i t u a m q m u e u  
e e l t a p C ó i n e r y r s i g  
e g u e e l a c j e a i r t r e a d y e a  
d e n i n d e i c n a d e o l o . r L  
l o s p i m  
A C H O G A Z P  
a 0 g  
2 g • C o l e s t e r o l 6 m g • S o d i o 1 3 5 m g • C a l c i o 3 9 m g • F i b r  
e g u e e l j u g o d e l i m ó n , e l a g u a ,  
s e g u n d  
C a l o r í a s 4 8 ( 5 8 % d e g r a s a ) • C a r b o h i d r a t o s 2 g • P r o t e í n a s 3 g • G r a s a 3 g • G r a s a s a t u r a d a  
l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
e g u e e l c o m i n o , l a s a l y c o e n l t u o n m a  
l a e t a p C a . i e P r r u l s  
f r e i g e r a d o r 1 5 a 2 . 0 S á m q i u n e u r l t a o d s d o e a r l n r t e s d e s e r v i r l a .  
e c i p i e n t e h e r m é t i c o e n e l r s e r v i r l a . P u e d e c o n s e r v a r l a p a s t a e n u n r  
e p o s e d u r a n t e m e d i a h o r e a c a i p n i t e e n s t e d e y p e p r a m s i t t a a e q n u e u n r r  
a n d o d u r a n t e 1 5 a 2 0 s e g u n d o s , h a s t a q u e l a p a s t a e s t é c r  
P o n g a  
f r e i g -  
o
c u c h a 1 r ½ a d i t a d  
c u c h a ¼ r a d i t a d  
c u c h a 2 r a d a s d  
l a t a ( 1 1 9 o n z a  
e m o s a . V i e r t a l a  
e s e r v a d o y s i g a l i c u -  
e c e d e m a s i a -  
e g u e u n a c u c h d a r a a d e s i t p a e o s a d , o a s g d r e l a g u a r  
a b a s c o ®  
l a d o s d e l a j a r r a c o n u n a e s p á t u l a d e p l á s t i c o . S i l a p a s t a p a r  
i n d i c a d o , y l i c u e a v e l o c i d a d a l t a d u r a n t e 1 0 a 1 5 s e g u n d o s . R a s p e  
v e c e s a v e l o c i d a d b a j a . A g r  
l o s  
d e n  
e d i e n t e s , e n e l o e r s t o d e l e o g s u i n e g e r l r  
e s c o s o e n l a t a ) , o c j o s r t a t o d s o t s a d e p o n i s m 8 ( f i p e r e 2 n d t o a s z o r s  
c u c h a 2 r a d a s d  
e g u e l a c e b o l l e t a y p u l s e 1 0  
t a p a . P u l s e 1 0 v e c e s a v e l o c i d a d b a j a . A g r  
l í q u i d o . P o n g a l o s t o m a t e s y e l a j o e n l a j a r r a d e l a l i c u a d o r a y c i e r r  
l a e  
e s c o  
c u c h a 4 r a d a s d  
c u  
e s e r v e e l  
e g u e e l a g u a  
e p o s e d u r a n t e 5 m i n u t h o e s r v l u i d e a g . o P c e u r m e l e i t a y q r u e r  
t o m d i e l l o  
1
e c i p i e n t e p e q u e ñ o y a g r  
P o n g a l o s t o m a t e s y e l a j o e n u n r  
c u c h a 1 r a d i t a d  
c u c h a 2 r a d i t a s  
o v e n z a  
c u c h a 2 r a d i t a s d e h i e r b a s d e P r  
t i r a s d 4 e c o r t e  
e q u e s ó n t ( a c z o a t t d a ½ e g e r c h e e s e ) s i n g r a s a  
j o o s s e c o s c , h d i l e s 2 - r p 3 u l g a  
g a d a  
e a m c h e e m s a e ) ( , c c r o r t a d o e n p e d p a a z q o u s e 1 t d e e d 1 e p q u u l - e s o c r  
a j o d e  
2 - 3 d i e  
o c i t o s d e 1 p u l g a d a  
c e b o l 3 l e t a s , c o r t a d a s e n t r  
t a z a d ½ e a g u a h e r v i d a  
2 ½ t a z a  
a j o d e  
2
d i e n t e s  
o e n s á n d w i c h e s .  
P a t é d e g a r b a n z o  
t o m a t 3 e s s e c a d o s a l s o l ( s e c o s , n o e n a c e i t e )  
1 ¾ t a z a s  
H U M M U S P I C A N T E  
p a r a u n t a r e n s á n d w i c h e s o a d e r e z o p a r a p a p a s h o r n e a d a s  
s , p a s t a  
D e l i c i o s a s a l s a c o n t r i p l e u s o : s a l s a p a r a m o j a r g a l l e t a s s a l a d a s o v e r d u r a  
e s c a s . L a s h i e r b a s t a m b a i é n n t e d s e d b  
e s e q u e A s l a e g j a ú r r  
H I E R B A S  
T E S S E C A D A O S D S E A T P L T O S O M L A , A J O , Q U E S O A R Y  
R A U N A T S P A S T  
A N T O  
1 0  
r a d a 0 g • C o l e s t e r o l 0 m  
C a l o r í a s 1 5  
l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
g
0 g • C o l e s t e r o l 0 m g • S o d i o 2 m g • C a l c i o 2 m g • F i b r a 0  
C a l o r í a s 9 2 ( 0 % d e g r a s a ) • C a r b o h i d r a t o s 1 4 g • P r o t e í n a s 0 g • G r a s a 0 g • G r a s a s a t u r a d a  
l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
j u g o d e  
g a r i t a s i n a e l c p o a h r o a r l , m P s u a a b r r a s t p i t r u  
e s ( a f r s , d u r a z n o s , m e l ó n , e t c . ) , c o r t a d a s e n p e d a c i t o s d e 1 p u l g a d a . S  
l a d o e n v e z d e c u b i t o s d e h i e l o .  
e a l z a r a d ú e n s m e a á s r e l s a b o r d e l a s f r u t a s , u t i l i c e j u g o d e f r u t a c o n g e -  
g a r i t a s i n m e d i a t a m e n t e . l i c u a d o  
i
e s c a s  
e g u e 2 a 3 t a z a s d e f r u t a s f r e p a r a D P a a i q r a u i p r i r s c o n f r u t a s , a g r  
l a e t a p C a . i e L r r i c u  
d e n i n d i c a d o .  
e d i e n t e s e n l a P j a o r r n a g a d e  
l i c u a d o r a . S í r v a l o i n m e d i a t a m e n t e .  
l a e t a p C a . i e L r r i c u e d u r a n t e 3 0 a 4 0 s e g u n d o s  
e d i e n t e s e n l a P j a o r r n a g a d e l o l s a i l n i c g u r a d o r a , e n e l o r  
a v e l o c i d a d a l t a . A p a g u e l a  
d e n i n d i c a d o .  
t a z a s 2 d e c u b  
c u c h a 4 r a d i t a s  
³
e s c a  
t a z a d ¹ ⁄ e j u g o  
t a z a s 3 d e c u b i t o s d e h i e l o  
o n l i g e r o n z a s 5 d e r  
³
e a u  
r i p l e S e c o t a o z a C d o ¹ ⁄ e i n T t r  
o
®
t e q d u e i l a  
½
t a z  
o n z a s 6 d e j u g o d e l i m a c o n g e l a d o  
c i a l m e n t e d e e s s c c o o o n g p e a l r a d o )  
t a z a s 2 d e c u b  
c i o n e p o s o d r e 6 C o u a n t z r a s  
C ó c t e l c l á s i c o  
c i o n e s d S e e 8 i s o p n o z  
D A I Q U I R I H E L A D O  
l i c u a d o r a C u i s i n a r t  
®
e s f r c e a n e t e r s m e p a P a r g r a r i t a s u  
• C a l c i o 3 m g • F i b r a 0 g  
r a d a 0 g • C o l e s t e r o l 0 m g • S o d i o 2 m g  
C a l o r í a s 1 4 2 ( 1 % d e g r a s a ) • C a r b o h i d r a t o s 1 2 g • P r o t e í n a s H 0 A g E L G A r a D s a A 0 g D • G E r M a M s a A A s R a N t u G - G A O R I T  
l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
o d a j a s f i n a s d e e l z i m á n a d . o l o c o n r  
s e g u n d o s a v e l o c i d a d a l t a . A p a g u e l a l i c u a d o r a . S í r v a l o i n m e d i a t a m  
l a e t a p a . L i c u e d u r a n d t e e n 2 5 i n a d i 3 c a 0 d o . C i e r r l a l i c u a d o r a , e n e l o r  
v a s o s p a r a M a r t i n i , a d e r  
r a d a 0 g • C o l e s t e r o l 0 m  
e n t e e n  
C a l o r í a s 1 3  
l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
e d i e n t e s e n l a j a r r a d e  
h i e l o y c o n g é l e l o c o m p l e t a m e n t e . P o n g a l o s i n g r  
P o n g a e l j u g o d e a r á n d a n o a g r i o e n u n a b a n d e j a p a r a h a c e r c  
e p a r a r s e c * o n P u c e a d f é e  
a n t e s d  
u b i t o s d e  
.
h i e l d o e  
1 5 c u b i t o s  
e m a h a l f - a n d - h a l f  
e g u e 2 c u c h e a m r a o d s o a : s a d g e r c r  
P a r a q u  
e z o )  
d o a r j a s f i n a s d e l i m a ( a d e r  
r i p l e S e c o o n C z o a i s n 2 t d r e T  
o n z a s 2 d e j u g o d e l i m a f r  
e f r i g e r a d a ( c o n g u o s n t z o a s a 1 0 d c e í t r v i c o o d k o a n r o )  
t a d a s i  
l i c u a d o  
l a e t a p C a . i e L r r i c u  
e a u  
®
e c e c o n n a t a m o n -  
d e n i n d i c a d o .  
e s c o  
e d i e n t e s e n l a P j a o r r n a g a d e  
t a z a s 2 d e j u g o d e a r á n d a n o a g r i o  
c i o n e s d e O 6 c h o o n z p a o s r  
h i e l d o e  
1 5 c u  
p e r f u m e  
c u c h a 2 r a d a s d  
¡ S í e s p o s i b l e m e j o r a r u n c l á s i c o !  
o
A N O H E L A D O C O S M O P O L I T  
t a z a d ¼ e s a l s a  
9
e s o o d e c a f é m u y o c n a r z g a a s 8 d d o e * c a f é e x p r  
c i o n e s d D e o 8 s o p n o z r a s  
r a d a 0 g • C o l e s t e r o l 0  
C a l o r í a s 1  
?
d o r a C u i s i n a r t  
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l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
¿ P o r q u é p a g a r c u a n d o p u e d e p r e p a r a r e s t e d e l i c i o s o m o c h a h e l a d o c o n s u b a t i -  
e l o . f r e i g é r  
l i c u a d o  
l a e t a p C a . i e L r r i c u e  
M O C H A H E L A D O  
d e n i n d i c a d o .  
e d i e n t e s e n l a P j a o r r n a g a d e  
C a l c i o 2 1 6 m g • F i b r a 2 g  
r a d a 3 g • C o l e s t e r o l 1 9 m g • S o d i o 9 5 m g •  
e s a s c o n g e t a l a z d a a s s 2 d ( e n o f r l a s  
C a l o r í a s 2 5 7 ( 1 8 % d e g r a s a ) • C a r b o h i d r a t o s 4 6 g • P r o t e í n a s 8 g • G r a s a 5 g • G r a s a s a t u -  
t a z a d 1 e t o f ú ,  
c u c h a 1 r a d i t a d  
t a z a d 1 e l e c h e  
t a z a d 1 e j u g o  
b a n a n 1 o m e d i  
t a z a d 1 e m a n g  
l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
l i c u a d o r a . S í r v a l o i n m e d i a t a m e n t e e n v a s o s a l t o s c o n s o r b e t e s .  
l a e t a p C a . i e L r r i c u e d u r a n t e 4 0 a 5 0 s e g u n d o s  
e d i e n t e s e n l a P j a o r r n a g a d e l o l s a i l n i c g u r a d o r a , e n e l o r  
a v e l o c i d a d a l t a . A p a g u e l a  
d e n i n d i c a d o .  
o z o s d e 1 p u l g a d a  
c u c h a 2 r a d a s d e j a r a b e d e c h o c o l a t e  
c i o n e s d S e e 8 i s o p n o z  
t a z a s 2 d e y o g u r c o n g e l a d o d e c h o c o l a t e , b a j o e n g r a s a  
b a n a n 2 o s , c o r t a d o s e n p e d a z o s d e 1 p u l g a d a  
t a z a s 2 d e l e c h e b a j a e n g r a s a  
E x c e l e n t e f u e n t e d e p r o t e í n a s  
c i o n e p o s o d r e 8 C o u a n t z r a s  
A S C O N T O F Ú  
S M O O T H I E D E F  
D e l i c i o s o b a t i d o c r e m o s o  
0 g • C o l e s t e r o l 1 m g • S o  
C a l o r í a s  
l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
E T  
T I D B O A D E B A N A N O C O N C H O C O L A  
e s f r c o p o r  
r i a c V i ó n : P u  
C a l c i o 3 1 5 m g • F i b r a 0 g  
r a d a 5 g • C o l e s t e r o l 3 9 m g • S o d i o 1 3 1 m g •  
C a l o r í a s 2 2 3 ( 3 0 % d e g r a s a ) • C a r b o h i d r a t o s 2 9 g • P r o t e í n a s 9 g • G r a s a 8 g • G r a s a s a t u -  
l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
e l o . f r e i g é r  
l i c u a d o  
l a e t a p C a . i e L r r i c u e  
e d i e n t e s e n l a P j a o r r n a g a d e  
l i c u a d o r a . S í r v a l o i n m e d i a t a m e n t e e n v a s o s a l t o s c o n s o r b e t e s .  
l a e t a p C a . i e L r r i c u e d u r a n t e 4 0 a 5 0 s e g u n d o s  
d e n i n d i c a d o .  
a v e l o c i d a d a l t a . A p a g u e l a  
d e n i n d i c a d o .  
e d i e n t e s e n l a P j a o r r n a g a d e l o l s a i l n i c g u r a d o r a , e n e l o r  
e s a s c o n g e t a l a z d a a s s 2 d ( e n o f r l a s  
t a z a d 1 e y o g u  
c u c h a 2 r a d i t a s d e e x t r a c t o d e v a i n i l l a  
c u c h a 3 r a d a s d e j a r a b e d e c a r a m e l o  
e s c o  
t a z a d 1 e j u g o  
g n r a s a  
t a z a s 2 d e h e l a d o o d e y o g u r c o n g e l a d o d e v a i n i l l a , b a j o e o d a j a s d e 1 p u l g a d a  
t a z a s 2 d e l e c h e b a j a e n g r a s a  
b a n a n 1 o m e d i  
t a z a s 2 d e p e d  
c i o n e p o s o d r e 8 C o u a n t z r a s  
c i o n e s d S e e 8 i s o p n o z  
E x c e l e n t e f u e n t e d e c a l c i o , p a r a d a r s e u n g u s t o s i n c a r g o d e c o n c i e n c D i a e l i c i o s a b e b i d a p a r a e l d e s a y u n o  
T I D B O A D E C A R A M E L O  
A S C O N Y O G U R  
S M O O T H I E D E  
8
P e r m i t  
d e s e a d  
1 t a z a  
c o c i d o  
4 g  
0 g • C o l e s t e r o l 0 m g • S o d i o 1 0 m g • C a l c i o 3 5 m g • F i b r a  
e e l c a l d S o e p y a l r o s a l i m e n t o s e m a s d e e v e p P g a e r a t a r l c e  
C a l o r í a s 1 0 1 ( 4 % d e g r a s a ) • C a r b o h i d r a t o s 2 5 g • P r o t e í n a s 2 g • G r a s a 0 g • G r a s a s a t u r a d a  
t o r t a s ,  
e m a s L e a r á c r l i g  
g r a n u l a  
l o a r V n u t r i c i o n a l p o r p o r c i ó n :  
o s , c u a m n a t o d u m r á s r i c o e s e l s m o o t h i e .  
o p e r f u m e .  
e d i e n t e s  
o s s o n l o s i n g r  
3 0 s e g u n d o s a v e l o c i d a d  
a l t a . A p a g u e l a l i c u a d o r a . N o t a : c u a n t o m á s m a d u r  
e g u e 1 c u c h a r a d a d e e a m z ú a c . a S r i l o d e s e a , l i a c g u r e m  
e m a s e v u e l v a e s p e s a . N o d a d b a  
l a e t a p C a . i e L r r i c u e d u r a n t e 2 0 s e g u n d o s a  
e d i e n t e s e n l a P j a o r r n a g a d e l o l s a i l n i c g u r a d o r a , e n e l o r  
d e n i n d i c a d o .  
e l a t a p a . P u l s e r á p i d a m e n t e a p a v r e a l o m c  
e m a o n a t a  
1 5 m i n  
o x i m a d a m e n t e 6 c u b i t o s ) t a z a d 1 e c u b i t o s d e h i e l o ( a e p r l a j a r e r a f r i p g o e r  
o d a j a s d e ½ p u l g a d a s  
e s u l t a d o s ó p t i P m a o r a s , l o r g r a r r M o n t a  
d u r a n t  
b a n a n 1 o m e d i o , c o r t a d o e n r  
e l a t a p a . P u l s e a v e l o c i d a p d i m b i a e j n a  
t a z a d 1 e m a n g o , c o r t a d o e n p e d a z o s d e 1 p u l g a d a  
m e n t e  
e s a s , c o r t t a a d z a s d 1 e e n f r l a m i t a d  
e s e q u e A l a s e j a g r ú r a r y l a s c u c M h i o l l a l e s r e  
t a z a d 1 e n a r a n j a s , c o r t a d a s e n p e d a c i t o s d e 1 p u l g a d a  
t a z a d 1 e p i ñ a c o r t a d a e n p e d a c i t o s d e 1 p u l g a d a ( f r  
l a c o n s  
e l a t c a i e p r a r . P  
e s c a o e n l a t a / c o l a d a )  
e s c a s o c o n g e l a d a s ) t a z a d 1 e f r a m b u e s a s ( f r  
t a z a d 1 e m e l ó n , c o r t a d o e n p e d a z o s d e 1 p u l g a d a  
t a z a d ½ e j u g o d e n a r a n j a  
q u e s o  
: R o e m u e v a l a c o r t e z a R d a l u l a r a r  
a s u m  
p a r a n  
d o m á  
c i d a d b  
e g u n e t e p r  
é m á s g r u e e s p o a r a r p u r  
c i o n e s d S e e 8 i s o p n o z r a s  
e g a n -  
e s f r c e r a n t e b e b i d a  
o c e s e a v e l o - e l a t a p a y p r  
( a g u a ,  
C a p a s d e f r u t a s f r e s c a s s e l i c u a n e n s e g u n d o s p a r a p r e p a r a r u n a d e l i c i o s a y  
n e c o o c i c d a a r e  
A S F R E S C A S  
S M O O T H I E D E F R U T  
P o n g a ½ t a z a d e v e g e t a l e s e , p f r P a u r t a a r s c  
v e l o c i d  
o c e s e a  
e l a j a r r a y p r  
g r a n u l a  
o x i m a d a m e n t e 1 c u c h a r a d t i t e a z a d e d e  
C o r t e l  
A S  
A S H E L A B D E B I D T H I E S , S M O O T I D B O A S ,  
-
g a y b l a n c a c o n u n c u c h i l l o .  
d e v e g  
e s t é n t  
R a l l a r  
a l c a n z  
O p r i m a  
A S R E C E T  
e s e q u e A l a s e j a g r ú r a r y l a s c u c h i l l a s  
q u e e l h i e l o d i l u y a l a s b e b i d a s .  
é d e f r u t a s e , n l e l a c s h e y b o e o g b u p i d r u a r s h e l a d a e s . l a E t s a t o p a e . v i t a r á  
P o n g a 1 0 c P u i b c i t a o r s h  
E n v e z d e c u b i t o s d e h i e l o , p o n g a c u b i t o s c o n g e l a d o s d e j u g o o c , e s e m á s m d o e s 1 , n t  
s a b a . e s u l t a d o s ó p t i - h a s t a o  
p u e d a a l c a n z a r f á c i l m e n t e . L a u t i l i z a r á m u c h o m á s d e l o q e u l e a p t a e p n a - . P u l s l a e j a a r v r a e  
e l a e n c i m e r a d e s u c d o e c s i n u G a l , u i c d a u r o a n d d o e r a l a s o b r  
. P o n g a l o s p e d a z o p s a d n e d p e  
o c e s a d o .  
c u a l p o d r í a l e v a n t a r l a t a p a d u r a n t e e l p o r c e s a r l o . S e l e h a r á m á s f á c i l u s ½ a r p u l g  
o d e l a j a e r r a a d , e l o n t r  
a r l o s . E s t o e v i t a r á q u e e l v a p o r s e e n c i e r r  
C o r t e e l p a n o l a s g a l l M e t o a s l e e r n  
7
l a v e z .  
P u • l s e p a  
n u e c e s ,  
a n t e s d e  
o c e s e m á s d e ½ t a z a a e s u l t a d o s ó p t i m o s o , s n . o P p a r r a l o g r a r r  
d e s e a d a . P u l s e m e n o s v e c e s p a r a c o n s e g u i r p e d a z o s m á s g r u e -  
e l a t c a i e p r a r . P u l s e a v e l o c i d a d b a j a h a s t a o b t e n e r l a c o n s i s t e n c i a  
P o n g a ½ t a z a P d i c e a n r u n e u c e e c s e s s i : n c á s c a r a e n l a j a r r a y  
e p a r a r d e l i c i o s a s b e b i d h a s i e l h o e , l a t a d m a s b . i é n p o d r á p r  
e s e q u e A s l • a e g j a ú r r a  
a n t e s d e  
e t e n c i ó n , l a s c u c h i l l a s R y e • e m l u s e l v l o  
a n t e s d e  
e m i e r ™ , c a p a z d e p i a c t a i o r s S m a r t P o w e r P L r i c u a d o r a d e 6 0 0 V  
a s u f a m i l i a y a s u s a m i g o s . G r a c i a s a l p o t e n t e m o t o r d e s u  
e c e t a s q u e l e s e n c a n t a r á n e c e t a s f a v n o u r i e t a s s t r , a y s n r u e v a s r  
e t e n c i ó n e s t é s e g u r a e m s e e n q t e u e A p u s e • e l g s a t ú n o r i l l o  
c h a .  
e l a t C a p i • e a r r s e g  
e c e t a L s a q s u r e v i e n e n a c o n t i n u a c i ó n i n c l u y e n a l g u n a s d e  
-
A R A C I Ó N  
C O N S E J O S D E P R E P  
l a s c u c h  
N u n c a u  
t r a b a d o s  
A p • a g u e  
a n t e s d e v e r t e l o e n l a j a r r a .  
.
e l a t a p a a n t e s d e e l i s c a u e r a g e r r l t a p ó n s o b r N o s e o l  
e l l í q u i d o m u y c a l i e n t e e n f r í e d u r a n t e p o r l o m e n o s 5 m i n u t o s  
e d i e n t e s l í q u i d o s c o m o a l c o h o l U . t • i l i c e e l  
i t a m q u e  
t o h i e l o o p e d a c i t o s d e f r u t a c o n g e l a d a ) e n l a j a r r a . P e r  
e g u e l í q N u o • i d a o g r m u y c a l i e n t e o a l i m e n t o s c o n g e l a d o s ( e x c e p -  
e n c h u f a d o .  
m á x i m o .  
a 2 , 5 c m  
C o • r t e l o s  
e d i e n t e l s o s ó i n l i d g o r s  
e d i e n t e s l í q u i d o s e e p n o n l a g j a S a i r • l e r o a m s p i n r i g m  
e s t a b l e .  
o d u z c a N l o a • s i n m t r a n o s e n l a j a r r a m i e n t r a s e l a p a r a t o e s t á  
e j o s .  
e s u l t a d o s o d m u á c s i r á p a r r  
o v o c a r u n a h e r i d a .  
o b a d o s p o r C u i s i n a r t p a r a  
u s o c o n e s t e a p a r a t o . E s t o p o d r í a p r  
o , l u e g o  
N u • n c a u s e p a r t e s o a c c e s o r i o s n o a p r  
e s t á f u n c i o n a n d o .  
e u n a s u p e r f i c i e s e c a , l i m p i e a c y o l o q S u i e • e m l a p l r i c u  
i n d i c a d o  
o d e l a j a r r a m i e n t r a s e l a p a r a t o N o • p o n g a n i n g ú n u t e n s i l i o a d e n t r  
d e l a j a r r a .  
e s p o n d a a l v o l t a j e  
e s e q u e A s e • e l g v ú o r l t a  
f u e r z a , a p a g u e l a l i c u a d o r a y s a q u e u n a p a r t e d e l o s a l i m e n t o s  
e l l e n e l a N l i o • c u s a o d b o r r a . S i n o t a q u e e l m o t o r e s t á h a c i e n d o  
t a d o s d e s e a d o s e n s e g u n d o s .  
o c e s e N m o • u p c r h o l o s a l i m e n t o s . L a l i c u a d o r a p r  
S i m p l e m e n t e a l c e l a j a r r a .  
S A  
S R I E E M G P L  
e s u l -  
o d u c e l o s r  
m á s a r r  
c o n a g u  
c h a d u r a n t e 1 5 s l e i c g u u a n d d o o  
g e n t e e n d e l a d j a e r t r e  
C o n s e j o  
e t e n c i ó n p a r a e s a e c l a a r n N l i a l o l • o j a g d r i r e a r d e l a b a s e .  
m i e n t r a s e l a p a r a t o e s t á f u n c i o n a n d o .  
m e u e v a N o • l a r j a r r a d e l a b a s e y n o r  
é d e p a p a s o m a s a e s e p n e l s a a l s i c c u o a m d o o r a p . u r  
m e u e v a l a t a p a d e l a j a r r a  
o c e s a r c o m i d a s m u y  
N o • i n t e n t e m o n t a r c l a r a s d e h u e v o o o p r l í q u i d o , o e n e l l a v a v a j i l l a s .  
j a r r a p u e s t a .  
N o • p o n g a l a s c u c h i l l a s y e l a n i l l o d e r  
d e a l i m e n N t • o o s g o u a l í q r u i d o e n l a l i c u a d o r a . e v é s p a r a q u e n o s e  
N U N C A H A G A E S T O :  
N u n c a  
L i m p i e  
l l e n e d  
s u p e r i o  
a p t a s p  
p e r m i t  
L a v e l a  
E n j u á g  
L a v e l a  
i n t e n t e  
e t e n c i ó n e n l a b a s e s i n l a  
e d o e s n t p r u l s o s .  
P u • l s e c o n p u l s o s c o r t o s . P e r m i t a q u e l a s c u c h i l l a s s e i n m o v i l i c e n  
e p o s i c i o n e l o s d e a l i c m a e u n c t h o o s y s o r b r  
c i o n a , r a s p e l o s l a d o s d e l a j a r r a c o n u n a e s p á t u l a d e p l á s t i c o o  
e l a s c u c h i l l a s .  
6
f u n c i ó n e s m  
a d d e s e a d a  
m a n e r a i n t e  
“ P u l s e ” . E l  
d e e n c e n d i  
O p r i m a e l b  
l a v e l o c i d a d  
l a s c u c h i l l a s c o n s u m o c u i d a d o , p u e s t o q u e s o n m u y t a j a n t e s . N o  
S a q u e l a s c u c h i l l a s y e l s e l l o d e c a u c h o .  
l a t a p a .  
M a n i p u l e  
P R E C A U C I Ó N :  
e l a t a p a d e l a m j e a o r v r a e r y l o e . l R t e a t p i r ó n d e a n t i h o r a r i o p a r a r  
e t e n c i ó n e n e l e s e n l t a i d n i o l l o d e r  
S a q u e l a j a r r a d e l a b a s e y g i r  
l a j a r r a e s t á d e s c o n c h a d a o r a j a d a , N O U S E L A L I C U A D O R A .  
v o l v e r a e n s a m b l a r e l a p a r a t o . S i n o t a a l g ú n s i g n o d e d e t  
o o s e i r i o r  
e m e n t a r e l p o d e r y  
. L i m p i e t o d d e a l s i m l a p s i a p r a r t e s a n t e s d e u s a r l a l i c u a d o r a p o r  
E l m o d o P p u U l s L o S 7 A l e . R p : e r  
e i n i c i a r á e l t e m ” f p . N o r o “ i z O t a f d : E o r s t o r  
e
p r i m e r a v e z y d e s p u é s d e c a d a u s o . E x a m i n e c a d a p a r t e a n t e s d  
.
P a b r a . a p a g a r l a  
z a d o r  
s e g u i r á e n c e n  
a o p r i m i r e l b o  
c i d a d . P o r e j e  
o s i v a s y f á c i l e s  
d e l i m p i a r l o . L a s p a r t e s d e l a l i c u a d o r a s o n a n t i - c o r r  
e a p a g u S e i e y m d p e r s c o n e c t e e l a p a r a t o d e l t o m a c o r r i e n t e a n t e s  
.
L I M P I E Z A Y M A N T E N I M I E N T O  
o
d e l a j a r r a m i e n t r a s e s t á c o n e c t a d a .  
j a r r a . S i m p l e m e n t e a l c e l a j a r r a . N o p o n g a l o s d e d o s a A d G e n A t r R L A L I C U A D D E O T R E 6 A N . : E R  
o s q u e e l a n i l l o d e r l a b a s e . N o d e s e n r  
u e l v a a o p r i m i r e l b o t ó n d e v P e a l a r o a . - d e t e n e r l  
o
m e o v e r l a  
e q u e  
e t e n c i ó n a l r  
a u n q u e c a m  
e l m o t o r e s t é t o t a l m e n t e a p a g a d o a n t e s d e s a c a r l a j a r r a d e  
” f y d “ e O s f c o n e c t e e l a p a r a t o d e l t o m a c o r r i e n t e . E s p e r  
O p r i m a e l b o t ó n d e a p a g a d D o E S P 1 U 0 É . S D E T E R M I N A R :  
e n c e n d e r e l a p a r a t o .  
e s e l a t a p a y e p l l á t a s p t i ó c n o . s R o e b g r r  
c a m e n t e a l  
E l t e m N p o o t a r i : z a d o r  
a p a g a d o .  
o b o t ó n d e v e l o c i m d a e d n . t e N o p o r p i m  
c h a . S i d e s e a c p a o m n d b r i a á r e l a n v m  
b o t ó n d e v e  
e l a j a r r a a n t e s d e  
, l u e T g O o d A e R s A A a P l o j e l o s a l i m e n t o s c o n u n a e s p á t u l a d e  
m e n t o s t r a b a d o s e n l a s c u c h i l l a s ,  
D E S A 9 L . O J A R A L I M E N T O S T R A B A D O S  
a f l o j a r l o .  
A G U E E L  
P R I M E R O A P  
: P a r a d e s a l o j a r a l i -  
“ H i g h ” s e g ú  
E s c o j a l a v e l o V c E i d L a O 5 d C . d I D e s A e  
e n d r á a l  
m a n t e n e r o p r i m i d o e l b o t ó n p a r a p i c a r h i e l o . S e d e t  
E l t e m N p o o t a r i : z a d o r s e p o n d r á e n m a r  
m a c i ó n .  
c h a a l o p r i m i r o a l  
-
é a s e l a s e c d c e i ó s n e a “ C d a o . n V s e j o s ú t i l e s ” p a r a m á s
c u a n t a s v e c e s s e a n n e c e s a r i a s h n s i s t e n c i a  
s e e n c e n d e r á . P u l s e e l b o t ó n p a r C r u s h ” , l a s  
b o t ó n d e e n c e n d i d o “ O n ” . E l i n d i e e n c e n d i d o  
p i c a r h i e l o a l a v e l o c i d a d ó p t i m a . O p r i m  
u n b o t ó n p a r a p i c a r h i e l o , e l c u a l f
a e l  
o g r e a p m r a d o p a r a  
g o , p a e r a m s b u a r c o n v e n i e n c i a , s u l i c u a d o r a e
o s o p a p r o a d p e i r c a r h i e l o , u s a n d o c u a l q u i e r a v e l o c i d a d . S i n  
E l m o t o r d e s u P l I i c C u A a R d 8 . o H r a I E e L s O s : u f i c i e n t e m e n t e  
l o j a r l o .  
m a n t e n e r o p r i m i d o e l b o t ó n d e p u l s o . S e d e t e n d r á a l a f  
E l t e m N p o o t a r i : z a d o r s e p o n d r á e n m a r  
c h a a l o p r i m i r o a l  
l u m i n o s o a l  
O p r i m a e l L b I o C t ó U n A 4 d D . e O e :  
m u c h o t i e m p o p a r a l i c u a r s e .  
o c e s a r a l i m e n t o s q u e o n c o e r s a a p r r a l i m e n t o s o p r  
e q u i e r a n  
m a b i é n l a p u e d e u s a r p a r a e m l o p s e a z l i a m r e n t o s a l p i c a r l o s . T  
e c i s a m o e l a n r t e p l r a c o n s i s t e n c i a d e a n t e s d e l i c u a r l o s o c o n t r  
d a d b a j a , o  
e l b o t ó n d e  
5
e i n i c i a r l o ) , v u e l v a a o p r i m i r  
P a r a d e t e n e  
h a s t a l l e g a r  
( a l t a , b a j a , p  
a c o n t a r d e  
e c p i s r a m e n t e l a  
d o t a d a d e u  
f i n a o  
G r u e s o  
C r u s “ h I ” c e  
H i e l o  
“ P u l s e ” L u e g o “ L o w ” o “ H i g h ”  
G r u e s o a f i n o  
“ L o w ” – “ P u l s e ” o “ H i g h ”  
E s p e c i a s  
“ L o w ” L u e g o  
G u e s o a f i n o  
“ L o w ” – “ P u l s e ”  
o s  
Q u e s o s d u r  
C ó c t e l e s h e l a d o o s l a r  
e t i d o  
E s p e s o y m e d i o d e “ r H r i g h ”  
e m i e r ™ e s t á  
L a l i c u a d o r a S m a r T t P E o M w P e 3 O r . P R r I Z  
m e o v e r l a P t a r p a a N , r c o ó t a j a : l a p o r  
e v i t a r á q u e  
v e g e t a b l e o d e f r u t a s  
C o m i d a p a r a b e b é , p u r  
d e y l e v á n t e l a .  
e m o s o  
S u a v e y c r  
“ H i g h ”  
“ H i g h ”  
é s d e  
e m o s o y e S s u p a e v s e o , c r  
B a t i d o s , s m o o t h e i e j s o , s j u g y o s n a t u r a l e s  
( c o n 1 o 2 c h u h a r a d i t a s d e a z ú c a r )  
C o r t e z a d e c í t r i c o r a l l a d a  
e s u l t a d o s o d m u á c s i r á p a r r  
e d i e i n g t e r s s ó l i d o  
o , l u e g o l o s  
e d i e n t e s l í q u g i e u d e o s l o p A s r g i n m r g e r N r o t a :  
m a n o s e n l  
e j o  
F i n o y p a r  
“ L o w ” - “ P u l s e ” o “ L o w ”  
l u e g o “ L o w ”  
“ L o w ” – “ P u l s e ”  
“ L o w ” – “ P u l s e ”  
“ L o w ” - “ P u l s e ”  
o d u z c a l a s  
e e l t a p ó n . N o i n t r  
e n t e s l a a b  
e d i e n t e s e m g i a e a r n g i t n r a g s r e s t á  
e d i e n t e s e n l a P j a o r r n a g a y 2 . c l o i e s r i r  
c o r r i e n t e .  
p u l g a d o o 1 t a z a o m e n o s a l a v e z )  
P a n o g a l l e t a s ( p e d a z o s d e ½  
G r u e s o a f i n o  
E s p e s o y c r  
G r u e s o a f i n o  
e d i -  
e m o s o  
e m o s o  
N a t a m o n t a d a  
( ½ t a z a o m e N n o u s e c a e l s a v e z )  
i n s t r u c c i o n e  
s e c a , l i m p i a  
P o n g a 1 . e l b l  
P e r f e c t a m e n t e e m u l s i o n “ L a o d w o ” o r “ H i g h ”  
A l i ñ o p a r a e n s a l a d a s  
M a y o n e s a  
E s p e s o y c r  
S u a v e  
R e s u l t a d e o l o c i d a d M é t o d o / V  
“ L o w ”  
e u n a s u p e r f i c i e  
“ L o w ”  
e p P a r a r j u g o c o n j u g o c o n g e l a d o  
O P E R  
e d i e n t e I / n R g e r c e t a  
D A  
G U Í A D E S E L E C C I O N D E L A V E L O C I D  
y M a n t e n  
d e u s a r  
L i m • p i e l a  
e n f r í e n d  
h i e l o  
p i c a r  
e t e n c i ó n y l a t a p a a n t e s  
f u n c i ó n p u l s o o a l  
A f l o j e e l b o t ó n “ P u l s e ” o “ C r u s h g I a c r e l o ” a , p a a l r u s a r l a  
P a r a r e l a p a r a t o s i n  
v e l o c i d a d a l t a o b a j a  
e l u v V a a p r i m i r e l b o t ó n d e v e l o c i d a d g u a s r l a o a d , p o a a l r u s a r l a  
. P e r m i t a q e u f e r i g l o e s r a l d í q o u r i d o s d m e u y s a c c a a l i r  
N o • p o n g  
s a c a r l a d  
N o • p o n g  
( 1 . 5 c m ) .  
m e n o s h  
P a r a r e l a p a r a t o s i n  
A p a g a r e l a p a r a t o  
f ” .  
O p r i m a e l b o t ó n d e a p a g a d o “ O f  
“ I c e C r u s h ” .  
o c e s e l í q u N i d u • o n c m a u p y  
b a s e . C o  
O p r i m a l u e g o a f l o j e e l b o t ó n p a h r i e a l o p i c a r h P i e i c l o a r  
“ l o w ” .  
e t e n c i ó n p a r a s a c a o r s l a q u j a e r r e a l d a e N n i o l • a l o d d e e s e r  
e t i r a r l a j a r a r n a t e d s e d l a e  
e q u e e l m o t o r s e h A a d • y v a e d r t e e t n e  
p u e s t a l a  
O p r i m a e l b o t ó n d e v e l o c i d a d a l t a “ h i g h ” o b a j a  
O p r i m a l u e g o a f l o j e e l b o t ó n d e p u l s o “ P P u u l s l s e a ” r .  
“ l o w ”  
O p r i m a e l b o t ó n d e v e l o c i d a d a l t a “ H C i g a h m ” b o i a b r a l a j a v e l o c i d a d  
“ l o w ”  
e q u e l a S i l • e i c m u p a d r o  
e d i e n t e l s o . s i n g r  
O p r i m a e l b o t ó n d e v e l o c i d a d a l t a “ H E i m g h p ” e o z a b r a j a a l i c u a e r g u e  
m e u e v a e l t a p ó n d e l a t a p a l i y c u a a g d r o r a  
e d i e n t e s e m g i a e r n i t n r a g s r P e a • s r a t á a l g i c r  
O p r i m a e l b o t ó n d e e n c e n d i d o “ O n ” E n c e n d e r e l a p a r t o  
A
G U Í A D E R E F E R E N C I A R Á P I D  
C O N S  
4
P e r m i t e p u l s a  
B o c t ó . n d e p u l  
e s c o g i d a .  
7 . E n c h u f e e l c a b l e e n u n t o m a c o r r i e n t e . S u l i c u a d o r a e s t á l i s t a .  
c a c i o n e s d e b e r í a n e s t a r f r m e n t e a s e n t a d a . L a s m a r  
e l a b a s e , a s e g u r á n P d o o 6 n s . g e a q l u a e j a e r s r a t é s c o o b r r r  
e s l u m i n o s o s i n d i c a n l a c i v a e d l o e c s i d e a d a .  
o c e s a r p l o a s r a a l p i m r e n t o s  
E s c o j a l a v e l o  
e n t e a u s t e d .  
e c t a -  
e l a t a p a .  
e l a j a r r a y e l t a p ó n s o 5 b . r I n s t a l e l a t a p a s o b r  
B o b t o . n e s d e v  
a n t i h o r a r i o .  
a n i l l o , m a n t e n g a e l v a s o a l r  
) f  
a . B o t o n e s  
o l e s C o n t r 8 .  
e e l a n i l l o e e v n é s e l y s g e n i r t i d o  
e t a r e l  
e t e n c i ó n  
e d i e n t e s e n e l v a s o . P a r a a n a p t e r s d e c o l o c a r l o s i n g r  
e t a r s e g u r a m e n t e e l a n c i l l u o c d h e i l l a r s . S e d e b e a p r  
e c i s o s .  
e s u l t a d o s p r  
m e p T o r i z a d o r d  
m e p T o r i z a d 7 o . r C  
e t e n c i ó n ( d ) p a r a s u o j s e q t a E u r n e 4 e r e . l l j u a e n g i l o l o d d e e r  
M a n i p ú l e l a s c o n s u m o c u i d a c d o o n . l a j a r r a .  
I m p o r t a n t e : l a s t u c r u a c d h e i l l l a a s j a s r o r a n . m u y f i l o s a s . C o i n c i d e p e r f e c t a m e n t e  
f i l o s a s . M a n  
I m p o r t a n t e  
-
v é e s ( c ) e i n s é r t e l o e n l a a b e r  
P o 3 n . g a e l j u e g o d e c e u t c e h n i c l l a i ó s n a l A r n i l l o d e r  
j u e g o d e c u c h i l l a s y l a j a r r a .  
s e l l o d e b e u b i c a r s e e n t r  
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1 0 .  
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b a s d e l i c a - p i c a r h i e r  
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h i e l o , a s í c o m o l a s 
d i f í c i l e s c o m o p i c a
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8 d .  
8 c .  
C u c h i l l a s p a t e n t a d
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7 .  
M a n t i e n e l a j a r r a f i r m e  
f u g a s ( n o e n s e ñ a d o )  
S e l l o a p r u e b a d e  
E N
U S O  
( c )  
6 .  
5 .  
p r u e b a d e g o t e o .  
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C o n p i c o v e r t e d o r a  
c a p a c i d a d p a r a 
J a r r a d
n í t
d a e l G e u x a c r e s o d e c a b l e p a r a l o g r a r u n a a p a r i e
d a r e l c a b l e ( n o e n E s s e p ñ a 1 c d 1 i o o . ) p a r a g u a r  
e s t á l i c u
e d i e i n g t e r s m i e
P e r m i t e
p a r a m e
p a ó T n / R e c e p
c a s e n l o s m e s o n e s .  
M a n t i e n e e l a p a r a t o e s t a b l e y n o d e j a m a
e g a r  
P i e s 1 a 0 n . t i d e s l i z a n t e s  
c i o n a n d o .  
3 .  
S ó l i d o y e s t a b l e . N o s e m o v e r á m i e n t r a s e
B l o q u e 9 - . m o t o r r  
a p r i e t e p a r
f u g a s . S i m p l e m e
C o n s e l l o a p r u e b a d e  
e s i s t e n t e  
1 .  
2 .  
e s f u e r z o .  
o g r e a p m P r a r d o a l a v e l o c i d a d p e r f e c t a p a r a p i c a r h i e l o s i n  
B o d t ó . n p a r a p i c a r h i e l o  
e d i e i n g t e r s d e m a n e r a p r  
a p T a  
S A  
R A C T E R  
e c i s a .  
3
o p i c a l e s o b a t i d o s f a v e o p r a i t r o a s r , s p s u a a s r l a s b a p e s  
a n t i - g o  
L a j a r r  
e s u l t a d o s f á e c x i l m c e e l e n  
A p a g a  
e s L E D l o g r a n  
e n . B o e t o q n u e i e s r d e E e n c c e e t a n s d i l d o o r ,  
e c p i s r i ó n c  
o l a r l a d u r a c i ó n d e l l i c u a d o c o n r i z a d o  
p i c a r h  
e c i s a s c u c h i l l a s p u e d e n  
e a s m á s d i f í c i l e s , c o m o e c e d e n t e y e j e c u d t a e l l a i c s u  
e c e o p c i o n e s e s i s t e n t e m o t o r d e S 6 m 0 0 a r v t  
p i c a r h  
o s a d e t o d a s l a s l i c u a d o r a s  
E s t a l i  
o s a i m p a o g d e e n r ,  
c u e r p o  
n a s .  
o y e c t e n u n a  
o h a c i a f u e r a . S u o s s e r i o s , d e a d e n t r  
e m i e r ™ d e C u i s i n a r t ® h a  
s i d o d  
L I N a T l i c R u  
3 9  
G a r a n  
2 8  
R e c e t a  
2 7  
2 7  
2 6  
2 5  
2 5 . . . . .  
2 5  
2 5 . . . . . .  
2 4  
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. . . . . . . . . . . . . . . . . . . . . e . . n . . c . i . e a . . f . e r . á . r . p . . . i d . . a . . . . G . . u . . í . a . . . d .  
O p e r a  
. . . . . . . . . . . . . . . . . . . . . . . . . . C . . o . . n . . s . . e .  
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C a r a c  
2 3  
o d u I n c t c r i ó n  
2 2  
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2 2  
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M e d i d  
Í N D I  
e s i d u o s .  
e r e l p  
d e s c r i  
A n t e s  
e l a p a  
m e o v -  
m á x i m a . ¡ B i e n v e n i d o e n e l m u n d o d e C u i s i n a r t !  
e x t r a í b l e s s o n a p t a s p a r a l a v a v a j i l l a s . H e r m o s o d i s e ñ o . P o t e n c i a  
e d i e n t e s . P a r e a g f u a a e c g i r l o i t s a r i n l a g r l i m p i e z a , t o d a s l a s p a r t e s  
t r a s e s t á l i c u a n d o , s i m p l e m e n t e e s a e b l o r a s e i n l s t a e p r t ó o n s c d e e n c t r a a r l t ó d n e l a t a p  
e m c r a s , m a s a s y m u c h o m á s . . . S i d e s e a a ñ a d i r i n g r  
d e e l m a t e r i a l d e e e n m l a b a c  
a y  
t r a n e n  
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d e i e n t e s m i e n -  
2
n e g T a c u i d a d o d e n o h a c e r c a e r l a j a r r a .  
S a q u e 4 . e l i n s e r t o d e c a r t ó n c o n t e n i e n d o l a s p a r t e s d e l a  
a f i n d e p e r  
A l l i c u 1 a 6 r . l í q u  
N o d e j 1 e 5 l . a l i  
j a r r a .  
R e m u 3 e . v a c u i d a d o s a m e n t e l a b a s e d e l a l i c u a d o r a d e l a c a j a .  
o .  
a p a r a t o .  
p u e s t a l a t a  
e l  
l u e g o s a q u e e l i n s e r t o d e c a r t ó n q u e s e e n c u e n t r a e n c i m a d  
R e m u 2 e . v a e l m a n u a l d e i n s t r u c c i o n e s y o t r  
e q u e l a S i l e i c m u p a 1 d r 4 o . r a  
l a b a s e s i n  
e d u c i r P e a l r r a i e r s 1 g 3 o . d e  
o s f o l l e t o s d e l a c a j a ,  
e u n a s u p e r f i c i e e s P p o a c n 1 i g o . a s a l a , l c l a a n j a a s y o s b e r g u r a .  
C U I D A D O .  
L A S C 1 U 2 C . H  
A D A O C  
U C C I O I N N E S S T R D E D E S E M P  
t o c a r u n b o  
N o i n t e n t e m o d i f i c a r l a c l a v i j a .  
e n d e r e l a p a r a t o a l  
m e u e v a l a t a p a . S e p l u a e s d c e u c p h r i l l a s  
c o n t i e r r a . S i l a c l a v i j a n o e n t r a e n e l t o m a c o r r i e n t e , l l a m e a u n e l e c t r i c i s t a c a l i f i c a d o .  
s o s e s t á n e  
C u a n d 1 o 1 . e l a  
t o m a c o r r i e n t e c o n e c t a d o  
l a r d e c o n e x i ó n c o n t i e r r a , l a c u a l d e b e s e r e n c h u f a d a e n u n  
e s l u m i n o -  
c h a y q u e l o s i n d i c a d o r  
d ó n d e s u l i c u a d o o t e r a c c C i ó u n i s , i e n P l a a c r r t o a ® r s e u s p t á r d o t a d o u n a c l a v i j a t r i p o -  
f u n c i o n a m i e  
o d e b e u s a r s d e e s g ó o l o m c a u a p n e d r  
I S V O A E L É C T R I C O  
S e p u e d e u s a r u n a e s p á t u l a  
s e v e r a s y / o  
e d u c i r e l r i e s g o d e l e s i t o é n l e i c s u p a e n r d  
R A P U S O D O M É S T I C O S O L A M E N T E  
M a n t e 1 n 0 g . a l a  
e n c i m e r a , n  
N o p e 9 r m . i t a  
U C C I O N E S A S I N S T R G U A R D E E S T  
d e d e l a m e s a o  
N o u 8 s . e e s t e  
C U C H I L L A S .  
d e l e s i o n e s  
m e n d a d o s o  
E l u s o 7 d . e a c  
A . N O T O Q U E L A S Á E N C E N D I D A Y L L A I S U T N I D A D E S T  
E
T E N C I A A : D L V U E C 2 R E 1 S . I N T E R M I T E N T E S I N D I C A N Q U  
e c o -  
Z A D O .  
A R A C I Ó N  
D E B E S E R R E A L I Z A D A P O R U N T É C N I C O A U T O R I  
e n . e p a r  
q u e l o a j u s t  
c a í d o a l a g u  
A R A R D E A P S P O R E L U S U A R I O . C U A L Q U I E R A R E P  
c a n o p a r a d o e S e r v i c i o m á s c e r  
T E R S A Q U E P U E D A N S E R T O N A O R A C O N T E I E S N T E A P P  
e c t a m e n t e , s i h a n c o a f í d u o n c , i s o i n e a s  
O E L E C T R O C U C I Ó N , N O D E S A R M E E L B L O Q U E - M O T O R .  
R A P R E V E N T I R E N E C L I A R A : I E D P S V G E 2 R O 0 . D E I N C E N D I O  
N u n c a 6 u . t i l i c  
E v i t e 5 . e l c o n  
m i e n t r a s e l  
d e u s a r l a l i c u a d o r a p o r p r i m e r a v e z .  
L i m p i e 1 9 l a . j a r r a , l a s c u c h i l l a s , e l a n i l l o d e r  
t e e n c i ó n y l a t a p a a n t e s  
N u n c a a r l o p . o n g a l a  
d a r e l m i s m o a t r á s e s d p e a l c a i o b a p s a e r . a g u a r  
d e e l e x c e s o d e c a b l e e n e l d e l a m e s a o d e l a e n c i m e r a . G u a r  
o p i e c e o l o a j a l g l e u , i e n n o l p o e t r r m i t a q u e c u e l g u e p o r e l b o r  
s e a m á s c o n v e n i e n t e . P a r a e v i t a r q u e e l c a b l e s e e n  
g o , p a r a q u e u s d t e e d u n p u c e a d b a l e u l a b r i c a r e l a p a r a t o d o n d e  
m e o v e r p i e z a s y a n t e s d e l i m p i -  
e l c o n t e n i d o  
D e s c o 4 n . e c t e  
d o e s t é u t i l i  
S e d e b 3 e . s u p  
d e  
c a d e n i ñ o s .  
d e r o q u e  
l í o q u i d o .  
e l a p a r a t o e  
S u l i c u a d o r a e s t á d o t a d a  
o c u c i ó n o h e r i d a s .  
t r c i c a . E s t o p o d r í a p r  
l a e t i v a a l N c o a t b a l e r d e s u l i c u a d o r a :  
o t e g e r s P e a c r o a n p t 2 r . a r i e  
v o c a r u n i n c e n d i o , u n a e l e c t r  
N o u s e 1 8 e . s t e a p a r a t o c o n u n a e x t e n s i ó n e l é  
L E A T 1 O . D A S  
o -  
e l a s c u a l e s l a s s i g u i e n t e s :  
c a u c i o  
d e s c u b i e r t o .  
e -  
A T N T E S  
A o D d o m I M é s t P i c o O s R , d e b e s e g A u i r S p e r q D u E e u S M S s i e e E E m a G r D p t  
n a c c i d e n t a l m e n t e a l  
n e s s i n l a s c u c h i l l a s e n m o v i m i e n t o q u e d a  
t e e n c i ó n . P u e d e n o c u r r i r l e s i o - o s q E u n e r f i r m 1 7 e . m e n t e e l a n i l l o d e r  
e u s a r l o .  
e l e a l a s i n s t r u c c i o n e s c u i d a d o o d s u a c m t o e n d t u e r a a n n t t e e s a ñ d o s , s i e m p r  
P a r a s u s e g u r i d a d y p a r a  
5 - 0 0 C B E T R S I E  
E M R I E P R  
O W P E R M A R S T A T I O S 6 0 D 0 E V  
I C L U A D O R  
A
L I B R O D E R E C E T  
I N S T R U C C I O N E S Y  
Version no: CBT500L IB-7530  
SIZE: 216 mm(L) X 178 mm(W)  
Total Pages: 40PP  
Material:  
Cover: 157GSM MATT ARTPAPER  
Inside: 120GSM GLOSS ARTPAPER  
Coating: UV IN COVER PAGE  
Color:  
Cover: 4C+1C(BLACK)  
Inside: 1C+1C(1PC OF INSIDE PAGE: 4C+1C)  
Die cut: new  
Bar Code:  
Date: 02/29/08 (00)  
Coordinator: Astor You  
Tel: 2669 6173  
Fax: 2677 6556  
C
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M

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