Cuisinart Mixer SM 55 User Manual

5.5 Quart Stand Mixer  
RECIPE  
BOOKLET  
REVERSE  
SIDE  
For your safety and continued enjoyment of this product, always read the instruction booklet carefully before using.  
IB-6384  
89218  
SM-55 INSTRUCTION BOOKLET  
Download from Www.Somanuals.com. All Manuals Search And Download.  
NOTICE  
INTRODUCTION  
Cuisinart just raised the bar on mixing! This  
Cuisinart5.5 Quart Stand Mixer has the  
capacity, power, and precision engineering  
to handle any job a recipe calls for. With  
three accessories, you can mix, whip and  
knead dough. With 12 speeds, you’ll always  
do it just right. And with the auto shutoff  
Countdown Timer you’ll always do it for  
just the right amount of time. Results will  
be perfect.  
This appliance has a three wire grounded  
plug. To reduce the risk of electric shock,  
this plug will fit in a polarized outlet only  
one way. If the plug does not fit fully in the  
outlet, reverse the plug. If it still does not fit,  
contact a qualified electrician.  
Do not modify the plug in any way.  
CONTENTS  
Cuisinart offers optional attachments  
that can be purchased separately. Each  
connects to one of three power outlets on  
the stand mixer to let you blend, process  
food, squeeze juice from your favorite  
citrus fruits, make perfect homemade  
pasta, or grind your own meats (see page  
11 for details).  
Important Safeguards................................... 2  
Features and Benefits .................................. 4  
Assembly Instructions, Diagram ...................5  
Operating Instructions.................................. 6  
Cleaning and Maintenance .......................... 6  
Suggested Speed Control Guide................. 7  
Maximum Capacities.....................................8  
Troubleshooting............................................ 8  
Tips and Hints .............................................. 8  
Cookie Baking ............................................. 9  
Bread Baking ............................................... 9  
Cake Baking .............................................. 10  
Whipping Cream..........................................11  
Optional Attachments ................................ 11  
Warranty Information.................................. 12  
WARNING  
RISK OF FIRE OR ELECTRIC SHOCK  
DO NOT OPEN  
WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK,  
DO NOT REMOVE COVER (OR BACK)  
NO USER-SERVICEABLE PARTS INSIDE  
REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY  
3
Download from Www.Somanuals.com. All Manuals Search And Download.  
11. Chef’s Whisk  
FEATURES AND BENEFITS  
Used for incorporating air into  
ingredients/mixtures. Most frequently  
used for whipping eggs, egg whites or  
heavy cream. The chef’s whisk would  
be used in recipes for angel food cake,  
chiffon cake, meringue or dacquoise,  
some types of candy such as divinity,  
and for whipping potatoes after they  
have been mashed using the flat  
mixing paddle.  
1. Tilt-back Head  
Makes it easy to attach accessories  
and scrape sides of bowl.  
2. Top Cover  
3. High Speed Power Outlet  
Blender and Food Processor  
attachments (sold separately) connect  
to the rear power outlet on top of the  
stand mixer.  
12. Flat Mixing Paddle  
Used for stirring, mixing, beating  
ingredients/mixtures. Most frequently  
used for mixing cookies, cakes, batters  
(use flat mixing paddle to start the  
batter for yeast breads then switch to  
dough hook for a more evenly mixed  
dough), and frostings. It is also used  
for making piecrusts, biscuits and  
shortcakes, dough for pasta,  
4. Mid Speed Power Outlet  
Citrus Juicer attachment (sold  
separately) connects to the front power  
outlet on the top of the stand mixer.  
4a. Mid Speed Power Outlet Plug  
5. Slow Speed Power Outlet  
combining ingredients for meatloaf or  
meatballs, and mashing potatoes.  
Large Meat Grinder and Pasta Maker  
attachments (sold separately) connect  
to the power outlet located behind the  
slow speed outlet cover on the front of  
the stand mixer head.  
13. Dough Hook  
Used for the final mixing and kneading  
of yeast doughs for breads, rolls, pizza/  
focaccia, and yeast-raised coffee  
cakes.  
5a. Slow Speed Outlet Cover  
Release Lever  
6. Accessory Power Port  
Chef’s whisk, flat mixing paddle,  
dough hook and splashguard connect  
to this port.  
14. Splashguard with Pour Spout  
Prevents spattering when mixing and  
adding ingredients.  
7. 5.5 Quart Stainless Steel Bowl  
with Handles  
Handles make the bowl easy to hold,  
scrape and remove. Oversized bowl  
lets you mix larger quantities.  
8. Head-lift Release Lever  
Securely locks stand mixer head into  
raised tilt-back position.  
9. On/Off, Fold and Speed Control Dial  
12 speeds for precision mixing.  
10. 15-Minute Countdown Timer with  
Auto Shutoff  
Turns off stand mixer after selected  
time has elapsed.  
4
Download from Www.Somanuals.com. All Manuals Search And Download.  
ASSEMBLY  
INSTRUCTIONS  
1. Raise Mixer Head – Pull up the head-lift  
release lever and raise the stand mixer  
head until it locks into place.  
5. To Attach Splashguard – Before  
attaching an accessory, raise stand mixer  
head and push the splashguard onto the  
rim above the accessory power port until  
it fully snaps into place.  
2. Attach Accessory – Place flat mixing  
paddle, chef’s whisk or dough hook  
into the accessory power port. Turn  
counterclockwise until it locks. Turn  
clockwise to remove.  
To remove: Raise the stand mixer head  
and slide splashguard off rim.  
Note: You do not need to remove  
splashguard to change accessories.  
3. Place Bowl on Base – Turn clockwise  
to secure.  
4. Lower Mixer Head – Pull up head-lift  
lever again and fully lower the mixer  
head.  
5
4
4a  
5a  
2
3
6
11  
7
1
10  
9
14  
8
13  
12  
5
Download from Www.Somanuals.com. All Manuals Search And Download.  
To Modify/Change Time  
During Use  
1. Press and hold either the Minute or  
Second button until the current time  
begins to flash.  
2. Unit is now in timer-set mode; use the  
Minute or Second button to select a new  
countdown setting.  
OPERATING  
INSTRUCTIONS  
To Turn Stand Mixer On  
1. Turn control dial to desired speed –  
1 through 12 (see speed control  
guide on page 7).  
2. Press the On/Off button in the center of  
the dial.  
To Cancel Operation  
(Set back to 00:00)  
1. When unit is on – Press and hold the  
On/Off button for 2 seconds. The timer  
resets to 00:00 and the unit shuts off.  
To Turn Stand Mixer Off  
1. Press the On/Off button – mixing  
process stops and unit shuts off.  
2. When unit is off – Press and hold both  
the Minute and Second buttons for two  
seconds. The time will reset back to  
00:00.  
To Use Countdown Timer  
1. Select Speed – Turn speed dial to  
desired speed.  
2. Activate Timer – Press and hold the  
Minute or Second button until 00:00  
begins to flash. Hold down either button  
to scroll through the digits, or press  
and release to advance one digit at a  
time until the desired time is displayed.  
Maximum time setting is 15 minutes.  
To Use Fold Function  
The fold operation allows you to mix in  
ingredients at the lowest speed.  
The Fold button is located in the center  
of the dial.  
3. Begin Timed Mix – Press the On/Off  
button in the center of the dial. Stand  
mixer starts and timer begins counting  
down.  
4. Automatic Shutoff – Mixing process  
automatically stops when total time has  
elapsed. One tone signals shutoff.  
1. Continuous Fold – Hold the Fold button  
down to blend ingredients; release to  
stop.  
2. Pulse Fold – Press the Fold button  
repeatedly as needed to combine  
ingredients. Each pulse generates 1½ to  
2½ revolutions of the flat mixing paddle,  
chef’s whisk or dough hook.  
To Pause Countdown Timer  
1. Press the On/Off button once to stop  
the stand mixer and interrupt countdown  
(number will flash to signify pause  
mode).  
CLEANING AND  
MAINTENANCE  
Unplug your CuisinartStand Mixer before  
cleaning.  
2. Check consistency, scrape bowl, add  
ingredients, etc.  
Power Unit: Wipe with a damp cloth and  
dry. Never use abrasives or immerse in  
water.  
3. Press the On/Off button again. The  
mixing process begins and the timer  
continues counting down the remaining  
time.  
4. To add time during pause mode, press  
the Minute or Second button until the  
desired time is displayed.  
Safety Feature: If there is no action on the  
unit after 5 minutes, the timer resets itself  
to “00:00”, a double tone sounds, and the  
unit shuts off.  
Bowl: Wash by hand and dry thoroughly or  
put in dishwasher. Never use a wire brush,  
steel wool or bleach.  
Tools: Top rack dishwasher-safe; can also  
wash by hand and dry thoroughly.  
Splashguard with Pour Spout: Top rack  
dishwasher-safe; can also wash by hand  
and dry thoroughly.  
6
Download from Www.Somanuals.com. All Manuals Search And Download.  
SUGGESTED SPEED CONTROL GUIDE  
• Adding ingredients at the end of mixing  
FOLD  
• Blending dry ingredients  
• Has the gentle start – use for stirring  
and starting all mixing/whipping tasks  
• Adding dry ingredients (flour) to  
batters and liquids to dry ingredients  
or batters  
• Begin creaming fats with sugars  
• Rubbing fat into flour for piecrusts,  
biscuits, scones  
• Whipping potatoes  
• Whipping cream, cream cheese, or  
butter for easy spreading  
1
2
7
8
• Begin to whip eggs or cream  
• Stirring ingredients to blend without  
adding air  
• Making crumb toppings  
• Stirring  
• Adding dry ingredients such as nuts,  
chocolate morsels, dried fruits  
• Creaming batters without adding air  
– such as cheesecake  
• Begin mashing potatoes  
• Mixing some pastry doughs  
• Mixing muffins  
• Whipping cream  
• Whipping potatoes  
• Whipping egg whites – adding sugar  
to whipped egg whites  
• Kneading yeast doughs  
• Creaming  
• Mixing batters, cookie doughs  
• Adding eggs to batter/dough  
• Mixing heavy ground meat mixtures  
(meatloaf, meatballs, pâté)  
• Mixing frostings  
• Whipping egg whites  
• Whipping cream  
3
4
9
• Whipping cream – using gradual  
increase from Speed 1  
• Whipping egg whites  
• Whipping butter to make compound  
or whipped butters  
• Mixing egg/sugars mixtures until light  
and fluffy  
• Mixing packaged cake mixes  
• Mixing batters, cookie doughs  
• Creaming to make light and fluffy  
• Adding eggs to batter/dough  
• Mixing frostings  
10  
• Creaming to make light and fluffy  
• Adding eggs to creamed mixtures  
• Mixing frostings  
• Whipping egg whites  
• Whipping frostings until fluffy  
5
6
11  
12  
• Adding eggs to creamed mixtures  
• Mashing potatoes  
• Whipping egg whites until frothy  
• Beating whole egg yolks until ribbons  
form  
• Whipping egg whites – using gradual  
increase from Speed 1  
• Whipping frostings until fluffy  
7
Download from Www.Somanuals.com. All Manuals Search And Download.  
• Plug in and reset the speed. If the  
stand mixer does not start when you  
press the on button, allow the unit to  
stand for additional time.  
MAXIMUM CAPACITIES  
FOR THE CUISINART™  
STAND MIXER  
TIPS AND HINTS  
5.5 Quart Stand Mixer  
• Before preheating the oven, adjust  
shelves to accommodate your baking  
task. Pies bake best when baked in the  
lower third of the oven.  
Yeast dough  
12 cups flour  
(most breads, pizza)  
10 dozen cookies  
Cookie dough  
Whipping cream  
Egg whites  
6 cups  
12  
• Carefully follow each mixing step in a  
recipe. Take care not to over- or under-  
mix. Make use of the Countdown Timer  
feature of the CuisinartStand Mixer to  
help with suggested mixing times.  
TROUBLESHOOTING  
• Don’t crowd the oven, and avoid opening  
the oven door during baking – use the  
oven light to help you watch. With certain  
recipes, particularly cookies, when baking  
more than one pan in the oven at a time,  
rotate pans halfway through the baking  
cycle.  
1. Problem: The accessories knock  
against the bottom of the bowl or are not  
reaching the ingredients at the bottom of  
the bowl.  
Solution: Adjust the height by doing the  
following:  
• Proper measurements are very important  
when baking. To measure flour correctly,  
stir the flour first, then spoon into the  
measuring cup. Level off the top with the  
blunt side of a knife blade or the handle  
of a spoon. Do not press or compact  
flour. It is also very important not to  
measure directly from the bag – while the  
flour is pre-sifted, it has been pressed/  
compacted to fit into the bag. Baked  
goods made from unstirred flour are likely  
to be heavy and dry because too much  
flour is used.  
• Detach the accessory.  
• Hold and loosen the nut as shown.  
• Remove butter from the refrigerator and  
cut into ½-inch pieces to help it come  
to room temperature faster while you  
measure out the remaining ingredients.  
Do not warm butter in the microwave; this  
can change the structure of the butter if  
it melts and give the finished product a  
different texture.  
• For ideal operation, the chef’s whisk  
and flat mixing paddle should be  
almost touching the bottom of  
the bowl.  
• Raise the stand mixer head, hold the  
accessory in place, and tighten.  
• To separate eggs for use in any recipe,  
break them one at a time into a small  
bowl. Gently remove the yolks, then  
transfer the whites to a spotlessly clean  
glass or stainless bowl. If a yolk breaks  
into a white, use that egg for another  
recipe. Just a drop of egg yolk in the  
white prevents the white from whipping  
properly.  
2. Problem: Your stand mixer has an  
overload protection device and if  
overloaded, it will shut down to protect  
the motor.  
Solution: In the unlikely even that this  
happens:  
• Turn off and unplug the unit.  
• Reduce the load by removing some of  
the ingredients, and allow the mixer to  
stand for a few minutes.  
8
Download from Www.Somanuals.com. All Manuals Search And Download.  
• For whipping egg whites, both the mixing  
bowl and chef’s whisk must be spotlessly  
clean and dry. Any trace of fat or oil will  
prevent the egg whites from whipping  
properly.  
• Line baking sheets with parchment for  
easy release and easy cleanup.  
• Let cookies rest on sheets for 2 to 3  
minutes before removing them to a wire  
rack to cool. This keeps cookies from  
wrinkling, crumbling or breaking.  
• To check the freshness of eggs, place  
them in a bowl of warm water – if they  
float, they are not fresh.  
• Cookies must cool completely before  
being put into storage containers to avoid  
them becoming soggy and misshapen.  
• To melt chocolate for a recipe, place  
chopped chocolate in a double boiler  
insert or larger bowl over a pan of barely  
simmering hot water. The water should  
not boil, nor should it touch the bottom of  
the double boiler insert or bowl. If it does,  
this could cause the chocolate to “seize”  
and you will not be able to use it in your  
recipe.  
BREAD BAKING  
• One ¼-ounce packet of yeast equals  
2¼ teaspoons yeast.  
• Using milk in place of water will produce a  
softer crust.  
• After baking, you can soften the crust, if  
desired, by rubbing it with unsalted butter  
soon after removing it from the oven. This  
prevents it from drying out too quickly.  
• Always test yeast for freshness before  
using it in a recipe. Sprinkle a little over  
warm (105-110°F) water from recipe and  
add a pinch of sugar or flour from the  
recipe. If it does not become foamy/  
bubbly in 5 to 10 minutes, the yeast may  
be “dead.” Start over with fresh yeast  
from a new package.  
• If a recipe calls for a specific type of flour,  
used the flour recommended. If you do  
not have bread flour, you can substitute  
unbleached, all-purpose flour, but your  
bread may not rise quite as much.  
• For mixing yeast doughs, begin by using  
the flat mixing paddle. When starting a  
recipe, dough is thinner and more like  
a batter and mixes more efficiently and  
smoothly with a paddle. After a very thick,  
smooth batter forms, switch to the dough  
hook to complete the recipe.  
• Do not use “lite” or tub margarines for  
bread baking – the first ingredient is often  
water and they do not work well in any  
baking.  
• Vital gluten is the dried protein taken from  
the flour by eliminating the starch. It is a  
good dough conditioner or enhancement  
for yeast breads, especially for whole  
grain breads or when using all-purpose  
flour. If a recipe specifically calls for vital  
gluten, we recommend that it be used for  
best results.  
COOKIE BAKING  
• Use an ice cream scoop to measure out  
cookie dough – this keeps the cookies  
evenly shaped and uniform in size. We  
recommend ice cream scoops in several  
sizes – #’s 40, 50 and 60, as well as a  
• For 100% whole wheat bread use 1½  
teaspoons vital gluten per cup of flour.  
larger one (about 1  
3 to ½ cup) for jumbo  
• Lite salt can be used if it has both  
potassium chloride and sodium.  
cookies. Ice cream scoops, also known  
as “dishers” are also good for filling  
muffin tins. Use a #16 ice cream scoop to  
make muffins or meatballs.  
• Many bread recipes have a “range”  
amount of flour – start by using the lower  
end of the range, then add more flour as  
needed to produce a smooth, not sticky  
dough.  
• To better maintain cookie shapes, put  
scoops of cookie dough onto sheets of  
waxed paper or plastic wrap on a tray and  
chill before baking. Most cookie dough  
can be refrigerated for 2 to 3 days prior to  
baking – be sure to wrap well.  
• Before measuring molasses or honey,  
oil the measuring spoon to help it run  
off better.  
• Cookie dough may also be frozen. Shape  
into individual cookies, double wrap and  
freeze for up to 3 months.  
• To produce a higher loaf of bread, use  
water that potatoes have been cooked in.  
9
Download from Www.Somanuals.com. All Manuals Search And Download.  
• Using too much liquid, or baking on a  
Timing when adding sugar to egg whites  
humid day, can cause your bread to fall or is important. If adding less than ¼ cup (4  
wrinkle on top.  
tablespoons), add it in the beginning at the  
raw white stage. For larger amounts, add  
sugar slowly and gradually to the whipped  
egg whites after they reach soft peak  
stage. Always add sugar in a slow steady  
stream while egg whites are being whipped  
– do not add sugar directly to the center  
of the bowl on top of beaten egg whites;  
doing this may cause them to deflate.  
CAKE BAKING  
• Have all ingredients and mixing bowls at  
room temperature (BUT when preparing  
whipped cream as a topping, bowl, chef’s  
whisk, and cream should be refrigerator-  
cold). Room temperature ingredients  
incorporate and blend more easily.  
When whipping egg whites, they will at  
first appear foamy or frothy. Then they  
will become stiffer and start to hold their  
shape. Next, soft peaks will form – this is  
when the tips of the peaks fall when the  
whisk is lifted up – soft peaks are often  
required for mousses or soufflés. The next  
stage is almost stiff to stiff peaks. This is  
used for recipes such as meringues – the  
whites will appear dry, the peaks will hold  
their shape, and the whites will be shiny.  
The final stage is stiff and dry. The whites  
will not be uniformly white, but will appear  
speckled, and they will no longer be shiny  
in appearance.  
• Fill pans immediately after mixing.  
• Bake immediately after filling pans.  
• Check for doneness at the beginning of  
the time range given.  
• Cool cakes completely on a wire rack  
after baking.  
• Using an offset spatula will make  
spreading frosting easier.  
Egg Whites  
Egg whites at room temperature are best  
for whipping. Bring to temperature safely  
by placing eggs in a bowl of warm water for  
10 to 15 minutes.  
Beaten egg whites should be used  
Add a small amount of acid such as cream  
of tartar, lemon juice or vinegar when  
immediately after beating them. If they wait  
for longer than 5 minutes, they will begin to  
deflate and lose volume and structure. Egg  
whites beaten with sugar or cream of tartar  
are more stable and will last a little longer.  
whipping egg whites to stabilize them and  
allow them to reach their optimum volume  
and stiffness. Use 1  
8 teaspoon cream of  
tartar per large egg white – or 1 teaspoon  
cream of tartar per cup of egg whites (8 to  
10 large).  
Sanitizing Egg Whites  
Take care when adding raw egg whites to  
recipes that are not cooked or baked as  
there is a chance they may carry harm-  
ful bacteria. If you have a recipe that calls  
for raw egg whites, you may wish to use  
powdered egg whites or “sanitize” the egg  
whites by doing the following: Place the  
egg whites, 2 tablespoons of the granulat-  
ed sugar from your recipe, 2 tablespoons  
water, and a pinch of cream of tartar in  
the Cuisinartmixing bowl and stir until  
smooth. Place over the pan of simmering  
water and stir constantly with a spotlessly  
The time required to whip egg whites  
will vary with the temperature of the  
egg whites, age of egg whites, and  
temperature/humidity of the kitchen. Keep  
a close watch while whipping egg whites.  
In humid or damp weather, you may not get  
the volume of whipped egg whites that you  
do in drier, warmer weather.  
Place the room temperature egg whites  
in the clean, dry mixing bowl. Attach the  
clean, dry chef’s whisk. Start whipping the  
egg whites and gradually increase to speed clean rubber spatula until the mixture  
6 until foamy, and then gradually increase  
to speed 12. If egg whites are beaten too  
rapidly in the beginning, their structure  
will not be as stable and strong, and they  
will not reach the volume that they should  
when completely beaten. Over-beaten  
egg whites will also separate or weep in a  
meringue topping.  
registers 160°F on an instant-read ther-  
mometer – start checking the temperature  
after about a minute of stirring. When the  
egg white mixture registers 160°F, dry off  
the bottom of the bowl and place on the  
Cuisinartstand mixer. Insert the chef’s  
whisk. Continue as directed in your recipe.  
10  
Download from Www.Somanuals.com. All Manuals Search And Download.  
also be used for decorating using a pastry  
bag and tip. Using gelatin or a purchased  
stabilizer will prevent whipped cream from  
weeping.  
WHIPPING CREAM  
The difference between heavy cream and  
whipping cream is the butterfat content.  
The higher the butterfat content, the  
more stable the whipped cream. Heavy  
cream has a higher butterfat content than  
whipping cream does. Light cream may  
also be whipped, but will not last as long.  
Creams that are not ultra-pasteurized are  
best for whipping.  
To make stabilized whipped cream, soften  
gelatin by sprinkling it over water in a  
measuring cup. Let stand 5 minutes to  
soften. Then place the measuring cup in  
a pan of simmering water and stir over  
low heat until gelatin is dissolved. Let cool  
slightly before adding to cream – but do not  
allow to get cold and harden.  
The yield of cream generally doubles in  
volume. To make 2 cups of softly whipped  
cream, pour 1 cup of heavy/whipping  
cream into the well-chilled mixing bowl.  
Starting on speed 1 and increasing to  
speed 10 or 12, whip until it just begins to  
hold its shape. Add about ½ teaspoon pure  
vanilla or other pure flavored extract and 1  
to 2 tablespoons granulated or superfine  
sugar. Whip until the cream holds soft,  
floppy peaks.  
• For 1 cup of cream, use ½ teaspoon  
gelatin soaked in 1 tablespoon water.  
• For 2 cups of cream, use 1 teaspoon  
gelatin soaked in 2 tablespoons water.  
• For 8 cups of cream, use 1 tablespoon  
+ 1 teaspoon gelatin soaked in 8  
tablespoons water.  
Follow basic whipping instructions, adding  
cooled gelatin mixture to cream all at once  
after it as whipped to a slightly thickened  
stage.  
To make whipped cream  
• Start with well-chilled cream, mixing bowl  
and chef’s whisk (place bowl and whisk  
in freezer for at least 15 minutes before  
making whipped cream). The room should  
not be too hot.  
OPTIONAL ATTACHMENTS  
AND ACCESSORIES  
Your CuisinartStand Mixer has three power  
outlets – two on the top and one on the  
front – for a variety of attachments that can  
be purchased separately.  
• Whip cream on low speeds until small  
bubbles foam – this will take about 30  
seconds.  
• Gradually increase to speed 6 and  
continue beating until the whisk leaves a  
trail.  
Simplify your life, and save valuable counter  
space, by using your stand mixer as a power  
source for these versatile attachments:  
• If you are making a sweetened, flavored  
whipped cream, begin to slowly add  
the sugar and flavorings as the cream  
becomes soft and billowy in appearance.  
Pasta Maker – makes delicious homemade  
pasta. Includes six pasta plates, from  
spaghetti to lasagna.  
Large Meat Grinder – grinds a variety of  
meats, vegetables, and cheeses. Includes 3  
grinding plates and 2 nozzles for making  
homemade sausage.  
• Increase to speed 8 or 10 – but do not  
look away – it takes just seconds for  
cream to go from smooth and creamy  
whipped cream to whipped cream with  
grainy bits of butter forming.  
40-ounce Glass Blender – blends frozen  
drinks, smoothies and shakes, and even  
purées soups and sauces.  
• Stop whipping cream when it has  
doubled in volume – it should be smooth,  
creamy and thick, forming either soft (for  
garnishing desserts, folding into desserts)  
or stiff (for topping cakes, desserts,  
piping decoratively) peaks.  
Citrus Juicer – extracts nutritious juice from  
all your favorite citrus fruits.  
Food Processor – chops, purées, slices,  
and shreds in clear 3-cup work bowl.  
Includes a chopping blade and a reversible  
slicing/shredding disc.  
• Unless stabilized, whipped cream should  
be served immediately.  
Stabilized whipped cream  
Stabilized whipped cream will hold longer  
in the refrigerator before using, and it can  
11  
Download from Www.Somanuals.com. All Manuals Search And Download.  
This warranty expressly excludes any defects or  
damages caused by accessories, replacement  
parts or repair service other than those  
authorized by Cuisinart.  
WARRANTY  
Limited Three-Year  
Warranty  
This warranty does not cover any damage  
caused by accident, misuse, shipment or other  
than ordinary household use.  
This warranty is available to consumers only.  
You are a consumer if you own a Cuisinart™  
Stand Mixer which 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.  
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.  
CALIFORNIA RESIDENTS ONLY  
We warrant that your CuisinartStand Mixer will  
be free of defects in materials and workmanship  
under normal home use for 3 years from the  
date of original purchase.  
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,  
according to its preference, 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,  
replacement, or refund for nonconforming  
products under warranty.  
We suggest you complete and return the  
enclosed product registration card promptly  
to facilitate verification of the date of original  
purchase. However, return of the product  
registration card does not eliminate the need  
for the consumer to maintain the original proof  
of purchase in order to obtain the warranty  
benefits. In the event that you do not have  
proof of purchase date, the purchase date for  
purposes of this warranty will be the date of  
manufacture.  
If your CuisinartStand Mixer should prove  
to be defective within the warranty period, we  
will repair or, if we think necessary, replace  
it. To obtain warranty service, please call our  
Customer Service Center toll-free at  
1-800-726-0190 or write to:  
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 800-726-0190. Cuisinart  
will be responsible for the cost of the repair,  
replacement, and shipping and handling for such  
nonconforming products under warranty.  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
To facilitate the speed and accuracy of your  
return, enclose $10.00 for shipping and  
handling. (California residents need only supply  
a proof of purchase and should call 1-800-726-  
0190 for shipping instructions.) Please be sure  
to include your return address, description of  
the product's defect, product serial number, and  
any other information pertinent to the return.  
Please pay by check or money order.  
BEFORE RETURNING YOUR  
CUISINART PRODUCT  
Important: If the CuisinartStand Mixer is to  
be serviced by someone other than Cuisinart’s  
Authorized Service Center, please remind the  
servicer to call our Consumer Service Center to  
ensure that the problem is properly diagnosed,  
the product serviced with the correct parts,  
and to ensure that the product is still under  
warranty.  
NOTE: For added protection and secure  
handling of any Cuisinart® product that is being  
returned, we recommend you use a traceable,  
insured delivery service. Cuisinart cannot be  
held responsible for in-transit damage or for  
packages that are not delivered to us. Lost and/  
or damaged products are not covered under  
warranty.  
Your CuisinartStand Mixer has been  
manufactured to the strictest specifications and  
has been designed for use only with authorized  
accessories and replacement parts.  
©2006 Cuisinart  
Cuisinart® is a registered  
trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
06CU26053  
12  
Download from Www.Somanuals.com. All Manuals Search And Download.  

Craden Peripherals Printer DP9 User Manual
Craftsman Trimmer 31679249 User Manual
Digicom Network Card 54CX User Manual
Dukane Whiteboard Accessories LB77H User Manual
Electro Voice Speaker QRx 218S User Manual
Extron electronic Projector Accessories PCM 240 User Manual
Fostex Computer Monitor PM 1MKII User Manual
Frigidaire Washer FWTR549GG User Manual
Garland Range U Series 60 User Manual
Gitzo Camcorder Accessories G1548 User Manual