INSTRUCTION AND
RECIPE BOOKLET
HTM-3
3-Speed Electronic and
SmartPower™
HTM-5
5-Speed Electronic Hand Mixers
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Download from Www.Somanuals.com. All Manuals Search And Download.
FEATURES
AND BENEFITS
1.
4.
6.
220 Watts of Power
Powerful enough to easily cut through a
double batch of cookie dough or butter
right out of the refrigerator.
Maximum Comfort
Balanced to do more work for
you. The shape of the unit allows
maximum possible power and balance.
Stress-free grip provides unparalleled
comfort and control, even during extended
mixing.
ꢀ.
5.
Automatic Feedback
ꢀ.
No need for a power boost. An
electronic feedback mechanism
automatically feeds in extra power
when needed. It assures that the mixer will
not bog down, even when mixing heavy
loads.
3.
5. Extra-Long Beaters Extra-long,
extra-wide beaters for superior, faster
aerating, mixing, and whipping.
Designed with no center post to
prevent ingredients from clogging up
beaters. Beaters are easy to clean
and dishwasher safe.
1. Speed Control Provides fingertip
control of all speeds.
2. Exclusive Rotating Swivel Cord
Unique swivel cord can be positioned
for comfort with right or left-handed
use.
6. Heel Rest Allows mixer to rest
squarely on countertop.
3. Spatula Included
7. Easy To Clean (not shown) The
SmartPower™ Mixer has a smooth,
sealed base. It wipes clean instantly.
4. Beater Release Trigger Conveniently
located trigger for easy ejection of
beaters.
3
Download from Www.Somanuals.com. All Manuals Search And Download.
QUICK
USE AND CARE
REFERENCE CHART
Inserting Super-Sized Beaters
Mixing Techniques
1. Set the speed control to OFF and
unplug the mixer.
Always set the SmartPower™ Mixer on
the lowest speed when you start mixing.
2. Insert beater with collar into larger
hole. Push beater in until it clicks into
place. Insert the beater without collar
into the smaller hole. Push beater in
until it clicks into place.
Speed 1/Low Speed
• Start mixing most ingredients together
• Combine dry ingredients
• Cream butter and sugar
• Mix heavy cookie doughs
• Mash potatoes/squash
• Add nuts, chips, dried fruit to doughs
and batters
Collar
Larger
Hole
• Add flour to batters, or liquids to dry
ingredients
• Start mixing frostings
• Start mixing cake mixes
Speed 2/Low Speed
Cleaning and Removing Super-Sized
Beaters
• Add eggs to batters/doughs
• Whip potatoes/squash
• Mix pudding batters
1. Before cleaning the SmartPower™
Mixer, set the speed control switch to
OFF and unplug it from the wall
outlet. Pull up on the beater release
trigger and remove beaters from the
mixer. Wash the beaters after each
use in hot, soapy water or in a
dishwasher.
Speed 3/Medium Speed
• Complete beating cake mixes
• Mix scratch cake batters
• Complete mixing frostings
• Whip potatoes/squash
• Beat whole eggs/yolks
• Start whipping cream
2. NEVER PUT THE MOTOR
HOUSING IN WATER OR OTHER
LIQUID TO CLEAN. Wipe with a
damp cloth or sponge. Do not use
abrasive cleansers, which could
scratch the surface.
Speed 4/High Speed
• Complete whipping cream
Speed 5/High Speed
• Whip egg whites
4
Download from Www.Somanuals.com. All Manuals Search And Download.
mixing bowl. Chocolate chips, nuts,
raisins, etc. can be added using speeds
1 or 2 of your hand mixer.
number of servings indicated. If a recipe
produces a range of servings, the
nutritional information is based on the
highest serving yield for that particular
recipe.
RECIPES
Mixing Tips
• To separate eggs for any recipe, break
each egg individually into a small bowl,
gently remove yolk, then transfer egg
white to spotlessly clean mixing bowl. If
a yolk breaks into the egg white, reserve
that egg for another use. Just a drop of
egg yolk in the white will prevent the
whites from whipping properly.
• Always read entire recipe and measure
all ingredients before beginning the
mixing process.
• For best results, do not measure flour
directly from the bag. Pour into a
container or bowl, scoop out the flour
and level with the back of a knife or
spatula. For flour stored in a container,
stir before measuring.
• To achieve the best volume when
whipping egg whites, the mixing bowl
and chef’s whisk attachment or beaters
must be spotlessly clean and free of any
fat, oil, etc. (Plastic bowls are not
recommended for whipping egg whites.)
The presence of any trace of fat or oil
will prevent the egg whites from
increasing in volume. Wash bowl and
attachments thoroughly before beginning
again.
• Eggs, butter or cream cheese combine
more thoroughly at room temperature.
• Remove butter for recipe first and cut
into ½-inch pieces, then measure out
remaining ingredients for recipe. This will
hasten the warming process. Do not
warm butter for baking in a microwave
unless instructed to do so. Microwaving
can melt butter; melted butter will
change the final product.
• Occasionally ingredients may stick to the
sides of the mixing bowl. When this
occurs, turn mixer off and scrape the
sides of the bowl with a rubber spatula.
• The best cheesecakes are made when
the eggs and cream cheese are a similar
room temperature. While the Cuisinart
hand mixer can easily mix cold cream
cheese, the trick is not to add too much
air, which can cause cracking.
Recipe Notes
Preparation times are estimates and are
based on the time it takes to prepare,
assemble, and cook the ingredients once
they have been gathered from the
refrigerator and cupboard and placed on
the counter.
• For best results, use heavy cream, cold
from the refrigerator, for whipped cream.
• For best results, whip egg whites in a
spotlessly clean stainless steel or glass
mixing bowl. If available, use a copper
Nutritional analyses are based on
5
Download from Www.Somanuals.com. All Manuals Search And Download.
Put the eggs into a second bowl. Beat
on speed 2/Low until slightly foamy, 30
seconds. While mixing on speed 2/Low,
add the milk and melted butter; mix for
15 seconds. Pour over the dry
ingredients, and use speed 1/Low to
fold in until the ingredients are just
moistened. Scoop into the prepared
muffin cups. Bake in the preheated
oven 18 to 20 minutes for regular
muffins, 14 to 16 minutes for mini
muffins, until lightly browned and
springy to touch in the center. Serve
warm with Maple Orange Butter.
Maple Orange Butter
SWEETS
Nutmeg Muffins
Maple Orange Butter also makes
a great spread for pancakes, waffles,
biscuits or scones.
These tasty muffins are just right
for a holiday bread basket.
Preparation: 5 minutes or less.
Makes ¾ cup
Preparation: 10–15 minutes plus baking
time.
Makes 12 regular or 24 mini muffins
½ cup unsalted butter, room
temperature
2 tablespoons maple syrup
(not pancake or sugar syrup)
zest of 1 orange, finely chopped
cooking spray
2
3
cups unbleached, all-purpose
flour
tablespoons packed brown
sugar
(Muffins may be made ahead and
frozen; thaw and warm before serving.)
Use speed 3/Medium to beat butter in
a mixing bowl until light and fluffy,
about one minute. Add maple syrup
and orange zest; beat on speed
3/Medium for one minute longer until
fluffy and completely combined.
1
tablespoon baking powder
teaspoon freshly grated nutmeg
teaspoon salt
Nutritional information per serving
(1 regular or 2 mini muffins):
½
¼
2
Calories 155 (29% from fat) • carb. 22g
• pro. 5g • fat 5g • sat. fat 39g • chol. 46mg
• sod. 208mg • calc. 141mg • fiber 1g
large eggs
1
cup evaporated skimmed milk
(not reconstituted), or whole milk
cup unsalted butter, melted and
cooled
Nutritional information per serving (1 tablespoon):
Calories 76 (88% from fat) • carb. 2g
• pro. 0g • fat 8g • sat. fat 5g • chol. 21mg
• sod. 1mg • calc. 6mg • fiber 0g
¼
Preheat the oven to 375°F. Spray 12
regular or 24 mini muffin cups.
Variation:
For Lemon Honey Butter, substitute honey
for the maple syrup and lemon zest for the
orange zest.
Place the flour, brown sugar, baking
powder, nutmeg, and salt in a medium
bowl. Mix on speed 2/Low for 30
seconds to combine and break up
brown sugar; reserve.
6
Download from Www.Somanuals.com. All Manuals Search And Download.
Place the butter and sugars in a medium
bowl. Mix on speed 1/Low for 30
seconds, then mix on speed 5 until light
and fluffy, 2 minutes. Add the egg and
vanilla, mixing on speed 3 until combined,
20 seconds. Add melted, cooled
chocolate; mix 20 seconds on speed
1/Low. Add flour mixture; mix on speed
1/Low until combined, 30 seconds. Add
chocolate morsels and walnuts; mix on
speed 1/Low to blend, 10 seconds.
2
cups unbleached, all-purpose
flour
Double Chocolate
Walnut Brownie Drops
1½ teaspoons baking soda
teaspoon salt
1
Great bite-sized brownies.
1¹/ cups unsalted butter, cut into
³
tablespoon-sized pieces
Preparation: 10–15 minutes, plus
baking time.
Makes 26 (may be doubled)
1¹/ cups granulated sugar
1¹/ cups firmly packed light brown
³
³
sugar
large eggs
tablespoons milk
teaspoons vanilla extract
cups quick cooking oats
2
ounces unsweetened chocolate,
chopped
2
3
2
3
1½ cups unbleached, all-purpose
Scoop out dough in 1½-tablespoon
amounts onto prepared baking sheets.
(For ease, speed and uniformity, you
may use an ice cream scoop.) Bake in
the preheated 350°F oven for 10 to 12
minutes. Let cool on pans 2 minutes,
then transfer to a wire rack to cool
completely. Just before serving, dust
lightly with powdered sugar if desired.
flour
½
½
8
teaspoon baking powder
teaspoon salt
tablespoons unsalted butter,
cut into 8 pieces
cup granulated sugar
cup firmly packed brown sugar
large egg
²/ cup coarsely chopped pecans,
³
almonds or walnuts
²/ cup semisweet chocolate
³
morsels
½
½
1
²/ cup white-chocolate morsels
²/ cup almond brickle bits
³
³
(may substitute coconut)
Nutritional information per serving:
1½ teaspoons vanilla extract
²/ cup mini chocolate morsels
²/ cup mini M&M® Chocolate
³
Calories 151 (48% from fat) • carb. 18g • pro. 2g
• fat 8g • sat. fat 4g • chol. 18mg • sod. 59mg
• calc. 15mg • fiber 1g
³
Mini Baking Bits
²/ cup chopped walnuts
³
²/ cup raisins or dried tart cherries
³
confectioners’ sugar for garnish
Preheat oven to 350°F. Line baking
sheets with parchment paper or
nonstick baking liners. Combine flour,
baking soda and salt in a small bowl.
Melt the chocolate in a double boiler
over hot water or in a microwave
according to manufacturer’s directions.
Let cool. Preheat oven to 350°F. Line
baking sheets with parchment or
nonstick baking liner sheets.
Oatmeal Monster
Cookies
A traditional Cuisinart favorite, these
yummy oatmeal cookies are loaded with
mix-ins.
Mix on speed 1/Low to combine, 10
seconds.
Place the flour, baking powder and salt
in a medium bowl; mix on speed 1/Low
for 20 seconds to combine. Reserve.
Preparation: 10–15 minutes, plus
baking time.
Makes 60 cookies
In a large mixing bowl, cream butter
and sugars on speed 1/Low until light
and fluffy, about 1 minute. Add eggs,
ꢁ
Download from Www.Somanuals.com. All Manuals Search And Download.
milk and vanilla; increase to speed
3/Medium and beat until well blended,
about 1 minute.
Place the butter and 2 cups of the
sugar in a large bowl. Use speed 1 to
blend, 30 seconds. Cream until light
and fluffy using speed 5/High, 1½
minutes. Add syrup, eggs, and zests.
Mix on speed 3 for 30 to 40 seconds
until smooth. Add extracts; mix on
speed 2 for 30 seconds. Add flour
mixture to creamed mixture in two
additions; beat on Speed 2 until well
mixed.
Lemon Lime Sugar
Cookies
These old fashioned, crackly sugar cookies
are flavored with lemon and lime for a
refreshing change.
Add flour mixture to creamed mixture in
two additions; beat on speed 2/Low
until well mixed. Add oats in 2
additions; beat on speed 2/Low after
each addition until well blended. Add
nuts and beat on speed 2/Low until just
blended. Add chocolate morsels,
brickle bits, M&Ms®, and raisins;
continue to beat on speed 2/Low until
blended, about 30 to 40 seconds.
Preparation: 10–15 minutes, plus
baking time.
Makes 50 cookies (3½ pounds cookie
dough)
Using 1½ tablespoons of dough, shape
into round balls and dip in remaining
sugar to coat. (For ease and speed,
use an ice cream scoop.) Arrange balls
on parchment lined baking sheet 2½
inches apart. Press each ball gently
with the flat bottom of a glass. Bake in
preheated 350°F oven for 10 to 12
minutes, until crackled and just
beginning to turn golden. Remove from
oven, let cool on baking sheet for 2 to
3 minutes, then transfer to a wire rack
to cool completely. Store between
sheets of waxed paper in an airtight
container.
4
cups unbleached, all-purpose
flour
teaspoons baking soda
teaspoon salt
cup (1 stick) unsalted butter,
cut into 8 pieces
2
½
½
Drop by rounded tablespoons (1½
tablespoons – may use a small ice
cream scoop) onto the prepared baking
sheets, two inches apart. Bake in
preheated 350°F oven until golden,
about 10 to 12 minutes. Cool on pan
for 2 to 3 minutes, then transfer to a
wire rack to cool completely.
2½ cups granulated sugar, divided
½
cup Lyle’s® Golden Syrup
(may use light corn syrup)
large eggs
2
zest of 1 lemon (bitter white pith
removed), finely chopped
zest of 1 lime (bitter white pith
removed), finely chopped
teaspoon lemon extract
teaspoon lime extract
Nutritional information per cookie:
Calories 165 (40% from fat) • carb. 23g
• pro. 2g • fat 7g • sat. fat 4g • chol. 18mg
• sod. 91mg • calc. 25mg • fiber 1g
Nutritional information per cookie:
1
1
Calories 116 (31% from fat) • carb. 19g
• pro. 1g • fat 15g • sat. fat 2g • chol. 13mg
• sod. 72mg • calc. 5mg • fiber 0g
Preheat oven to 350°F. Line baking
sheets with parchment.
Place the flour, baking soda, and salt in
a medium bowl. Use speed 1/Low to
blend and aerate, 20 seconds. Reserve.
ꢂ
Download from Www.Somanuals.com. All Manuals Search And Download.
whites). Sprinkle sugar 1 tablespoon at
a time over egg whites and beat on
speed 5/High after each addition, until
stiff peaks form and mixture is shiny
but not dry, about 4 minutes total. Add
the vanilla and beat on speed 1/Low to
blend in, 10 seconds.
of the meringues. Bake as directed, but
increase both the baking and resting
time to 2 hours. Makes 4.
Meringue Kisses
Light as a cloud, these little kisses are just
the thing when the sweet tooth bites.
Apple Cranberry
Coffee Cake
This versatile cake can be served as a
breakfast or brunch cake, or warmed for
dessert and topped with a scoop of vanilla
ice cream or softly whipped cream.
Preparation: 15 to 20 minutes, plus
baking and resting times.
Makes 36 kisses
Using a clean rubber spatula, fold in
chopped chocolate. Drop meringue
mixture by rounded tablespoons onto
prepared baking sheets, or gently place
mixture in a large pastry bag fitted with
3
1
2
tablespoon butter, melted
tablespoons confectioners’
sugar
Preparation: 15 minutes, plus baking
time. Makes 18–24 servings
4
large egg whites
¹/8 teaspoon cream of tartar
a
/8-inch plain tip and pipe out
“kisses”. Bake in preheated oven for
1½ hours; do not open oven. Turn off
oven and let sit in warm oven for an
additional 1½ hours to dry out. Transfer
to a wire rack to cool completely. Store
in an airtight container.
¾
cup granulated sugar
(superfine is best)
teaspoon vanilla or almond
extract
ounces chopped semisweet or
bittersweet chocolate
(¹/8-inch chop)
cooking spray
cups sliced apples*
(peel, core, quarter apples, cut
into ¹/8-inch slices)
juice of 1 lemon
cup firmly packed brown sugar
tablespoon ground cinnamon
teaspoon freshly grated nutmeg
cup dried cranberries
(may substitute dried cherries,
blueberries or raisins)
cups unbleached, all-purpose
flour
3
1
2
¾
1
½
½
Nutritional information per “kiss”:
Calories 26 (19 from fat) • carb. 5g • pro. 0g
• fat 1g • sat. fat. 0g • chol. 0mg • sod. 8mg
• calc. 1mg • fiber 0g
Preheat oven to 225°F. Line 2 baking
sheets with parchment paper. Brush the
parchment lightly with the melted
butter, then dust with confectioners’
sugar, shaking off excess sugar.
Tip: Meringues are best when made on
a dry day.
3
To make “nests” for mousse:
Place the egg whites and cream of
tartar in a medium mixing bowl. Start
mixing the egg whites and cream of
tartar on speed 1/Low, increasing
gently to speed 5/High. Whip until soft
peaks form, 1½ to 2 minutes
Draw 3-inch circles on the underside of
parchment sheet. On the cookie side,
butter and dust circles with
confectioners’ sugar. Pipe concentric
circles of meringue into the 3-inch
rounds to form the base. Pipe another
2 circles on top of the outermost edge
1
¾
2
tablespoon baking powder
teaspoon salt
cups granulated sugar
cup unsalted butter, cut into
½-inch pieces
1
4
2
large eggs
teaspoons vanilla extract
(depending on temperature of egg
ꢃ
Download from Www.Somanuals.com. All Manuals Search And Download.
Preheat oven to 350°F. Lightly coat a
13 x 9 x 2-inch rectangular baking pan
(15-cup) with cooking spray.
Preheat oven to 325°F. Cut a ring of
parchment to fit the top of a 10-inch
angel food pan and place it in the pan.
Sunshine Chiffon Cake
Made with oil rather than butter or
shortening, chiffon cakes are moist and
light in texture. With flecks of fresh citrus,
this one is good on its own, or served with
sliced fresh fruit.
Place the apples, lemon juice, brown
sugar, cinnamon, nutmeg, and dried
cranberries in a medium bowl. Toss
gently to combine; reserve.
Place the flour, 1¼ cups of the sugar,
baking powder, and salt in a large
mixing bowl. Mix on speed 1/Low to
blend and aerate, 10 seconds. Make a
well in the center of the flour mixture.
Add the zests, juices, oil, orange juice
concentrate and extracts to the well;
mix on speed 2/Low for 30 seconds
and scrape the bowl. Add the yolks and
mix on speed 2/Low for 30 seconds
longer; scrape the bowl and reserve.
Preparation: 15 minutes or less, baking
time 60 to 70 minutes.
Makes 16 servings
Place the flour, baking powder, and salt
in a medium bowl. Mix on speed
1/Low to blend and aerate, 15 seconds;
reserve.
2¼ cups cake flour
1½ cups granulated sugar, divided
Place the granulated sugar and butter
in a large bowl. Mix on speed 2/Low to
cream until well blended, 1 minute. Add
eggs and vanilla; mix on speed 2/Low
until smooth and creamy, about 50
seconds. Add the flour mixture; mix on
speed 1/Low until combined and
1
¼
1
tablespoon baking powder
teaspoon salt
tablespoon finely chopped
lemon zest
Clean the beaters with hot water and
soap; dry completely. Place the egg
whites and cream of tartar in a second
bowl (stainless, glass or copper, not
plastic). Beat on speed 5/High until soft
peaks form, about 1½ minutes. After
soft peaks form, add the remaining
¼ cup of sugar ½ tablespoon at a time,
until the egg whites are stiff and shiny,
but not dry, 3 to 4 minutes. Stir 1 cup
of the egg whites into the reserved
batter, then gently fold the remaining
1
tablespoon finely chopped
orange zest
smooth, 1 minute. Batter will be very
½
¼
¼
cup orange juice
thick. Spread 2/ of the batter in the
3
prepared pan. Top evenly with the
apple and cranberry mixture. Spoon the
remaining batter randomly over the top
of the apple mixture. Bake in preheated
oven for 55 to 60 minutes, until a tester
inserted in the center comes out clean.
Cool in pan on a wire rack for at least
30 minutes before cutting.
cup fresh lemon juice
cup frozen orange juice
concentrate, thawed,
not reconstituted
½
cup flavorless vegetable oil
1½ teaspoons vanilla extract
egg whites into the batter 1/ at a time.
3
½
2
teaspoon almond extract
large egg yolks
Gently spoon into the prepared pan
and bake in the preheated oven for 60
to 70 minutes, until a cake tester
comes out clean when tested. Invert
the pan immediately onto a wire rack
and let the cake cool completely in the
pan upside down on the rack. Run a
7
large egg whites
*About 1½ pounds apples before
trimming.
¼
teaspoon cream of tartar
confectioners’ sugar for dusting
Nutritional information per serving (24 pieces):
Calories 253 (31% from fat) • carb. 56g • pro. 3g
• fat 9g • sat. fat 5g • chol. 75mg • sod. 151mg
• calc. 31mg • fiber 2g
10
Download from Www.Somanuals.com. All Manuals Search And Download.
long thin knife around the outer and
tube edges of the pan and turn the
cake out of the pan onto the rack;
remove parchment. Dust with
1
large egg yolk
Place cream cheeses and remaining
sugar in a large mixing bowl. Beat on
speed 1/Low until combined and
16 ounces cream cheese (regular),
at room temperature
16 ounces lowfat cream cheese, at
room temperature
4
2
2
smooth, 2 minutes. Using speed 1/Low,
add eggs, one at a time, mixing for 15
seconds after each addition. Scrape the
bowl. Add cornstarch; mix on speed 1/
Low for 20 seconds. Scrape the bowl.
Add half-and-half mixture and vanilla;
mix on speed 2/Low until smooth and
completely combined. Pour the mixture
over the cooled crust. Place the pan in
a larger aluminum pan and place in the
oven; add enough hot water to the
outer pan so that it is ½-inch deep.
Bake in the preheated 350°F oven for
60 to 70 minutes, until the cheesecake
is pulling away from the sides of the
pan; the center will be jiggly. Remove
from the oven, remove the foil, and let
cool completely on a rack. Refrigerate
at least 4 hours before serving. Garnish
with chocolate curls if desired.
confectioners’ sugar before serving.
Nutritional information per serving:
large eggs*
Calories 214 (31% from fat) • carb. 34g • pro. 3g
• fat 8g • sat. fat 1g • chol. 27mg • sod. 160mg
• calc. 60mg • fiber 0g
tablespoons cornstarch
teaspoons vanilla extract
chocolate curls for garnish,
optional
Cappuccino
Cheesecake
In a small bowl dissolve the espresso
powder in the half-and-half; reserve.
Preheat oven to 350°F. Lightly coat a 9
x 3-inch springform or cheesecake pan
with cooking spray.
It will be difficult for coffee lovers to
resist this luscious, creamy cappuccino
cheesecake in a cinnamon-scented
chocolate cookie crust.
Place the butter and ¼ cup of the
sugar in a medium bowl. Mix on speed
2/Low to cream, 1½ minutes. Add flour,
cocoa, cinnamon, baking powder, and
salt; mix on speed 1/Low until
combined, 30 seconds. Add egg yolk
and mix on speed 1/Low until crumbly,
15 seconds. Press into bottom of
prepared pan. Bake in preheated 350°F
oven for 10 minutes, until slightly
puffed (crust may have cracked
appearance, which is normal). Place on
a rack to cool. When the pan is cool to
touch, wrap a sheet of aluminum foil
around the bottom and sides of the pan
so that foil comes up at least 2 inches.
Preparation: 20 minutes, plus baking
times.
Makes 12 to 16 servings
cooking spray
Nutritional information per serving (16 servings):
2
tablespoons instant espresso
powder
Calories 368 (48% from fat) • carb. 41g • pro. 8g
• fat 20g • sat. fat 12g • chol. 116mg • sod. 290mg
• calc. 89mg • fiber 1g
½
3
cup half-and-half
tablespoons unsalted butter, cut
in ½-inch pieces
Variation: After the cheesecake is
mixed, add 3 ounces each chopped
white and bittersweet chocolate using
speed 1/Low; mix for 15 seconds to
combine.
2½ cups granulated sugar, divided
¾
¼
½
¼
cup unbleached, all-purpose flour
cup unsweetened cocoa
teaspoon cinnamon
teaspoon baking powder
¹/8 teaspoon salt
11
Download from Www.Somanuals.com. All Manuals Search And Download.
*Warm cold eggs safely before using by
placing in a bowl of hot (not boiling)
water for 10 minutes. They will
incorporate more easily into your
mixture.
Variation: Cocoa Whipped Cream:
Place 1¼ cups heavy cream, 3
tablespoons granulated sugar, 1
tablespoon unsweetened cocoa, and 1
teaspoon vanilla in mixing bowl. Whip
as directed.
SAVORIES
Herbed Cheese
Instead of purchasing expensive
herb flavored cheeses, you can easily
prepare your own.
Sweetened Freshly
Whipped Cream
Preparation: 10 minutes or less.
Makes about 2 cups
Sweetened whipped cream is the perfect
finish for just about any dessert, or spoon
a dollop over coffee or hot chocolate.
8
ounces cream cheese (lowfat or
regular), cut into 8 pieces
ounces chèvre or other goat
cheese (soft type, not aged)
garlic clove, peeled and minced
tablespoon finely minced shallot
or green onion
5
Preparation: less than 5 minutes.
Makes 2 cups
1
1
1¼ cups heavy cream, chilled
2
tablespoons granulated sugar
1½ teaspoons vanilla extract
1
tablespoon finely chopped fresh
parsley
Place the cream, sugar, and vanilla in a
medium stainless or glass mixing bowl.
Using the chef’s whisk, beat on speed
4/High until whipped to desired
thickness – about 45 seconds for softly
whipped cream, about 1 minute for
stiffly whipped cream.
1
½
¼
teaspoon herbes de Provence
teaspoon kosher salt
teaspoon white pepper
dash hot sauce, to taste
Place all ingredients in a medium bowl.
Mix on speed 2/Low for 1 minute, then
increase speed to speed 3/Medium to
whip for an additional 2 minutes until
light and fluffy. Allow to stand at least
30 minutes before serving, to allow
flavors to blend. Transfer to a
Nutritional information per serving (2 tablespoons):
Calories 70 (86% from fat) • carb. 2g • pro. 0g
• fat 7g • sat. fat 4g • chol. 25mg • sod. 7mg
• calc. 12mg • fiber 0g
resealable container and refrigerate.
Remove from refrigerator 15 minutes
1ꢀ
Download from Www.Somanuals.com. All Manuals Search And Download.
before serving to soften. Serve with
crackers, pita or bagel chips. This
cheese also makes a good topping for
baked potatoes.
½
teaspoon basil
Place the garlic, mustard, vinegar, salt,
and pepper in a medium bowl. Beat on
speed 2/Low until well blended, 30
seconds. With the mixer running, add
the oils in a slow, steady stream, about
1½ minutes; continue to mix until
totally blended. (If vinaigrette is made
ahead and separation occurs, mix on
speed 1/Low until blended.)
¹/8 teaspoon freshly ground
black pepper
Combine all ingredients in a medium
bowl. Mix on speed 2/Low until well
blended and smooth, 2 minutes. Mix on
speed 3/Medium to lighten, 1 minute.
Transfer to a resealable container and
refrigerate for 30 minutes or longer to
allow flavors to blend before serving.
Nutritional information per serving (2 tablespoons,
made with lowfat cream cheese):
Calories 58 (69% from fat) • carb. 1g • pro. 3g
• fat 4g • sat. fat 3g • chol. 9mg • sod. 156mg
• calc. 35mg • fiber 0g
Nutritional information per serving (1 tablespoon):
Calories 92 (98% from fat) • carb. 1g • pro. 0g
• fat 10g • sat. fat 1g • chol. 0mg • sod. 54mg
• calc. 1mg • fiber 0g
Roasted Red Pepper
and Sun-dried
Tomato Dip
Nutritional analysis per serving (2 tablespoons),
made with lowfat products:
Calories 54 (52% from fat) • carb. 4g • pro. 2g
• fat 3g • sat. fat 2g • chol. 7mg • sod. 111mg
• calc. 43mg • fiber 0g
Serve this dip with crackers, bagel chips or
pita chips. For a change, try it as a spread
on sandwiches, or as a topping for baked
potatoes.
Creamy Blue Cheese
Dressing
Basic Vinaigrette
This version is much lower in fat than
traditional blue cheese dressings. Try it as
a dip for celery the next time you serve
buffalo-style wings.
The perfect topping for a crisp green salad,
you can easily vary this by changing the
flavor of the oil or vinegar, or by adding
herbs.
Preparation: 10 minutes or less.
Makes 2 cups
8
ounces cream cheese
(lowfat or regular), cut into 8
pieces
Preparation: 10 minutes or less.
Makes about 2 cups dressing
Preparation: 10 minutes or less.
Makes about 2 cups
½
1
cup sour cream (lowfat or
regular)
roasted red pepper, cut into
1-inch pieces
1
½
garlic clove, peeled and chopped
ounce shallot, peeled and
chopped
1
garlic clove, peeled and finely
minced
2
tablespoons Dijon-style mustard
cup wine vinegar or lemon juice
teaspoon kosher salt
teaspoon freshly ground pepper
cup vegetable oil
1
cup nonfat yogurt
½
½
¼
1
¹/ cup chopped sun-dried
³
½
cup lowfat buttermilk
tomatoes (not oil packed)
¹/ cup lowfat mayonnaise
³
1
1
tablespoon chopped fresh
parsley
garlic clove, chopped
¾
½
teaspoon dry mustard
teaspoon Worcestershire sauce
½
cup extra virgin olive oil
13
Download from Www.Somanuals.com. All Manuals Search And Download.
¼
3
teaspoon white pepper
ounces crumbled blue cheese
dash hot sauce – to taste
chives in a 1½-quart saucepan. Simmer
over low heat until butter is completely
melted. Keep warm.
Garlic & Chive Mashed
Potatoes
Old-fashioned comfort food at its best.
For basic mashed potatoes, omit the
garlic and chives.
Drain the cooked potatoes and garlic,
return to the saucepan, and place over
low heat for 1 minute. Remove from the
heat, and use speed 1/Low to mash the
potatoes and garlic until somewhat
smooth, about 30 seconds. While still
mixing, add the hot milk and butter
mixture, and mix until well blended,
about 30 seconds. Mix on speed 3/
Medium until fluffy, about 1 minute.
Add the remaining salt and pepper; mix
to blend, 15 seconds. Scrape down
sides of pan with rubber spatula as
necessary. Transfer the potatoes to a
warm serving bowl and sprinkle with
the remaining chopped chives. Serve
immediately.
Place the garlic, shallot, yogurt,
buttermilk, mayonnaise, dry mustard,
Worcestershire, and pepper in a
medium bowl. Mix using speed 2/Low
until smooth and creamy, 30 to 40
seconds. Add the crumbled blue
cheese and hot sauce. Mix using
speed 2/Low for 20 to 30 seconds
longer. Let stand for 30 minutes before
using, to allow flavors to develop.
Cover and refrigerate all unused
portions. Keeps 1 week.
Preparation: 20 minutes or less, plus
cooking time for potatoes.
Makes 7 cups (12 servings)
3
pounds russet or Yukon Gold
potatoes
4-6 garlic cloves, peeled and halved
2
1
¾
½
3
teaspoons kosher salt, divided
teaspoon white wine vinegar
cup whole milk
Nutritional information per serving (4 teaspoons):
cup half-and-half
Calories 27 (54% from fat) • carb. 1g • pro. 1g
• fat 1g • sat. fat 0g • chol. 2mg • sod. 47mg
• calc. 29mg • fiber 0g
tablespoons unsalted butter
cup (¼ ounce) chopped
fresh chives
½
Nutritional information per serving:
¼
teaspoon freshly ground white or
black pepper
Calories 149 (28% from fat) • carb. 24g • pro. 3g
• fat 5g • sat. fat 3g • chol. 14mg • sod. 185mg
• calc. 42mg • fiber 2g
Peel the potatoes and cut into ½-inch
slices. Place the potatoes, garlic, 1
teaspoon kosher salt, and wine vinegar
in a 3¾ quart saucepan* and cover with
1 inch of cold water. Cover loosely and
bring to a boil over high heat, then
reduce heat to medium high and boil
gently until potatoes are tender but not
falling apart, about 15 to 18 minutes.
While potatoes are cooking, combine
milk, half-and-half, butter, and half the
*Do not use nonstick cookware with the
hand mixer.
Tip: For a “lighter” everyday version,
use evaporated fat-free milk (not
reconstituted) in place of the milk and
half-and-half.
14
Download from Www.Somanuals.com. All Manuals Search And Download.
Preheat the oven to 350°F. Coat an
8-cup shallow casserole/baking dish
with cooking spray.
Bake the preheated 350°F oven for 25
to 30 minutes, until heated through and
lightly browned on top. Serve hot.
Souffléd Sweet
Potatoes with Praline
Topping
Nutritional information per serving (12 servings):
Place the sweet potatoes in a 3¾ quart
saucepan and cover with 1 inch of cold
water. Bring to a boil over high heat,
reduce heat to medium and cook until
potatoes are fork tender, about 15 to
18 minutes. Drain and transfer to a
large bowl. Add lemon zest and juice.
Mash potatoes on speed 2/Low until
smooth, about 40 seconds. Add half
the brown sugar and 2 tablespoons of
the butter; mix until well-blended,
about 40 seconds. Add the evaporated
fat-free milk; mix on speed 3/Medium
until blended, 30 seconds. Mix in the
eggs one at a time on speed 2/Low
until smooth and blended, 30 seconds.
Add 1 teaspoon of the salt and all the
pepper; mix on speed 1/Low for 30
seconds.
Calories 308 (32% from fat) • carb. 49g • pro. 5g
• fat 11g • sat. fat 4g • chol. 69mg • sod. 212mg
• calc. 76mg • fiber 6g
For easy entertaining, you may prepare the
potatoes ahead of time. Make the topping
just before putting them into the oven.
Preparation: 20 to 25 minutes, plus
cooking and baking times.
Makes 8 to 12 servings
cooking spray
3½ pounds sweet potatoes or yams,
peeled, cut into ½-inch slices
zest of 1 lemon, finely chopped
2
½
tablespoons fresh lemon juice
cup firmly packed brown sugar
(light or dark), divided
tablespoons butter, room
temperature, divided
cup evaporated fat-free milk
large eggs
5
½
3
Transfer the sweet potato mixture to
the prepared baking dish and spread
evenly. Place the remaining butter in a
1½-quart saucepan and melt over
medium heat. Stir in the remaining
brown sugar, half-and-half, remaining
salt, cinnamon, nutmeg, and cayenne.
Stir over medium heat until sugar is
dissolved. Stir in the pecans and
simmer until slightly thickened. Spread
this mixture over the sweet potatoes in
the casserole.
1½ teaspoons kosher salt, divided
teaspoon freshly ground pepper
¹/ cup half-and-half
½
³
½
¼
teaspoon cinnamon
teaspoon freshly grated nutmeg
pinch cayenne
²/ cup coarsely chopped pecans
³
15
Download from Www.Somanuals.com. All Manuals Search And Download.
Melt butter in a 2¾-quart saucepan
over medium heat. Stir in flour and
cook, stirring constantly without
browning, until the mixture bubbles,
about 1 minute. Slowly whisk in milk,
then vermouth. Cook until thickened,
whisking constantly, about 2 to 3
minutes; stir in cayenne and nutmeg.
Remove from heat and transfer to a
large bowl.
individual soufflés. The centers will be
just barely set and creamy. Sprinkle
with chopped fresh chives and serve
immediately.
Three-Cheese Soufflé
Full of rich cheese flavor, this soufflé
makes a wonderful supper or brunch.
Nutritional information per serving:
Preparation: 25 to 30 minutes, plus
baking time.
Makes 8 servings
Calories 280 (61% from fat) • carb. 9g • pro. 16g
• fat 19g • sat. fat 10g • chol. 203mg • sod. 445mg
• calc. 370mg • fiber 0g
unsalted butter for dish(es)
cup grated Reggiano Parmesan
cheese, divided
cup unsalted butter
tablespoons unbleached,
all-purpose flour
½
Combine yolks, salt and pepper in a
small bowl; mix on Speed 1/Low until
smooth, 30 seconds. While mixing on
speed 2/Low, add yolk mixture to
sauce all at once and mix until well
blended, 20 seconds. Stir in cheeses
on speed 1/Low, 20 seconds. Wash
the beaters with hot water and soap;
dry completely.
¼
5
1¼ cups evaporated fat-free milk
(not reconstituted)
¼
cup dry white vermouth
pinch cayenne
pinch freshly ground nutmeg
large egg yolks
6
1
¼
¾
½
8
Place egg whites and cream of tartar in
a large stainless or glass mixing bowl.
Beat on speed 5/High until stiff peaks
form, about 2½ minutes. Use a rubber
spatula to stir 1 cup of the beaten egg
whites into the cheese sauce, then
gently fold the remaining egg whites
teaspoon kosher salt
teaspoon freshly ground pepper
cup grated imported Gruyère
cup grated sharp white Cheddar
large egg whites
¼
teaspoon cream of tartar
into the mixture, 1/ at a time. Gently
3
spoon the soufflé mixture into the
prepared dish(es). Smooth over the top.
Place in the hot 400°F oven and
Arrange rack in lower third of oven;
preheat oven to 400°F. Generously
butter a 10-cup soufflé dish, (you may
also use eight 1¼-cup individual
soufflé dishes) and sprinkle with half
the Parmesan.
immediately reduce the heat to 375°F.
Bake the soufflé until puffed and
golden – about 45 to 50 minutes for the
large soufflé and 25 to 30 minutes for
16
Download from Www.Somanuals.com. All Manuals Search And Download.
Customer Service at Cuisinart, 150 Milford Road, East
Windsor, NJ 08520.
The retail store shall then, at its discretion, either
repair the product, refer the consumer to an
independent repair facility, replace the product, or
refund the purchase price less the amount directly
attributable to the consumer’s prior usage of the
product. If the above two options do not result in the
appropriate relief to the consumer, the consumer may
then take the product to an independent repair facility
if service or repair can be economically accomplished.
Cuisinart and not the consumer will be responsible for
the reasonable cost of such service, repair,
Cuisinart®
SmartPower™
To facilitate the speed and accuracy of your return,
please enclose $10.00 for shipping and handling of
the product.
Electronic Hand Mixer
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).
WARRANTY
NOTE: For added protection and secure handling of
any Cuisinart® product that is being returned, we
recommend you use a traceable, insured delivery
service. Cuisinart cannot be held responsible for in-
transit damage or for packages that are not delivered
to us. Lost and/or damaged products are not covered
under warranty. Please be sure to include your return
address, daytime phone number, description of the
product defect, product model number (located on
bottom of product), original date of purchase, and any
other information pertinent to the product’s return.
Your Cuisinart® SmartPower™ Electronic Hand Mixer
has been manufactured to the strictest specifications
and has been designed for use with the authorized
accessories and replacement parts.
LIMITED THREE-YEAR
WARRANTY
This warranty is available to consumers only. You are
a consumer if you own a Cuisinart® SmartPower™
Electronic Hand Mixer 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.
We warrant that your Cuisinart® SmartPower™
Electronic Hand Mixer will be free of defects in
materials and workmanship under normal home use
for 3 years from the date of original purchase.
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.
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.
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.
This warranty does not cover any damage caused by
accident, misuse, shipment or other ordinary
household use.
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.
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.
If your Cuisinart® SmartPower™ Electronic Hand Mixer
should prove to be defective within the warranty
period, we will repair it, or if we think necessary,
replace it. To obtain warranty service, simply call our
toll-free number 1-800-726-0190 for additional
information from our Customer Service
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.
Representatives, or send the defective product to
1ꢁ
Download from Www.Somanuals.com. All Manuals Search And Download.
Ice Cream
Makers
Cookware
Toaster Ovens
Blenders
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®.
©ꢀ00ꢁ Cuisinart
Cuisinart® is a registered
trademark of Cuisinart
150 Milford Road
East Windsor, NJ 0ꢂ5ꢀ0
Printed in China
0ꢁCUꢀ6515
U IB-405ꢀA
Any other trademarks or service marks of third parties referred to herein
are the trademarks or service marks of their respective owners.
Download from Www.Somanuals.com. All Manuals Search And Download.
COLOR BREAK – PRINTING INKS
Version no.: HTM3/HTM5 IB-4052A
Size: 203mm(W) x 152mm(H)
Total Pages: 20 pages
Material: Cover : 157gsm MattArtpaper
Inside : 120gsm GlossArtpaper
Cyan
Magenta
Yellow
Black
Coating: Gloss Varnishing
Color: Cover:4C + 1C (Black)
Inside:1C + 1C (Black)
All art prints CMYK
Date: 08-10-2007
P. O. No. 0708000 (08-00-2007_OP)
Coordinator: Astor You
Printer: Chung Tai
Other Instructions:
PMS 5555 prints to match
Hi res in place
Size: 8” x 6”
Date: 07/30/07 Initials: dd
Download from Www.Somanuals.com. All Manuals Search And Download.
|