Cuisinart Blender 0511000 User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
SMARTPOWER CLASSIC6-SPEED BLENDER  
SPB-6 Series  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
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UNPACKING INSTRUCTIONS  
INTRODUCTION  
1. Place the gift box containing your Cuisinart® SmartPower Classic™  
6-Speed Blender on a flat, sturdy surface before unpacking.  
Now you don’t need to guess which blending speed to use for your  
favorite drinks, smoothies, dips, soups or salsas! The Cuisinart®  
SmartPower ClassicBlender makes it simple, putting the names of  
the 6 most common blending functions right around the dial. You’ll love  
the instant ice crush capability, and the recipes in the back of this  
book are a great way to familiarize yourself with everything this  
powerful everyday blender can do!  
2. Remove instruction booklet and other printed materials from top of  
corrugated insert. Next remove the top corrugated insert.  
3. Remove the corrugated insert containing the blender base from  
box and set aside.  
4. Carefully lift blender jar assembly. Be careful not to tip the jar  
when removing.  
5. Remove any additional literature from the box.  
To assemble the blender, follow the Assembly instructions on page 4 of  
this instruction booklet. Replace all corrugated inserts in the box and  
save the box for repackaging.  
Before using for the first time: Wash all parts according to the  
Cleaning and Maintenance section on page 6 of this booklet to remove  
any dust or residue.  
CONTENTS  
Important Safeguards ............................................................................2  
Unpacking Instructions...........................................................................3  
Introduction ............................................................................................3  
Features and Benefits ...........................................................................4  
Use and Care .........................................................................................4  
Assembly ...............................................................................................4  
Helpful Reminders ..................................................................................5  
Operation ...............................................................................................5  
Easy Reference Guides .........................................................................5  
Cleaning and Maintenance.....................................................................6  
Dos and Don’ts ......................................................................................7  
Recipe Tips ............................................................................................8  
Recipes ...................................................................................................9  
Warranty Information .......................................................................... 18  
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c. Ice Crush Button  
Press the ice crush button to begin crushing. This button is preset  
to the best speed for crushing ice.  
FEATURES AND BENEFITS  
1. Cover  
2
1
3
Just press on. Tightfitting seal  
9. Slip-proof Feet  
resists leakage.  
Prevent movement during use and prevent damaging marks  
on countertops or tables.  
2. 2-oz. Measured Pour Lid  
Allows you to measure and add  
ingredients without removing  
the cover.  
10. Cord Storage (not shown)  
Keeps countertop safe and neat by conveniently storing excess  
cord.  
3. 48-oz. Glass Jar with Dripless  
Pour Spout  
USE AND CARE  
5
6
Has a unique, sturdy, widemouth  
design and a dripless pour spout  
for no-mess pouring.  
ASSEMBLY  
To use your Cuisinart® SmartPower Classic™  
Blender, begin by assembling the blender jar.  
(d)  
4. Leak-proof Rubber Gasket  
(not shown)  
7
8a  
8c  
1. Turn the blender jar (a) upside down, and  
place it flat on a sturdy surface.  
8
(c)  
Holds the glass jar snugly in  
position for safe operation.  
2. Position the rubber gasket (b) on the round  
5. High-quality Cutting Assembly  
with Patented Stainless  
Steel Blades  
opening on the bottom of the blender jar.  
8b  
9
(b)  
3. Turn the cutting assembly (c) upside down,  
and place the blade end in the blender  
jar opening.  
Is strong enough for all blender  
tasks, including tough jobs, from  
ice crushing to chopping delicate herbs.  
(a)  
Note: Blades are sharp...  
handle carefully.  
Note: Blades are sharp... handle carefully.  
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.  
6. Locking Ring  
Is self-aligning so that the glass blender jar slides easily into position.  
7. Heavy-duty Motor Base  
Is so sturdy and stable, it will not “walk” on your counter – even  
during ice crushing!  
8. 5-Speed Dial with Push-button Controls  
a. 5-Speed Dial Control  
5. Push the cover onto the top of the blender jar. Push the measured  
pour lid into the cover.  
Choose from 5 speeds that include stir, chop, mix, purée and  
liquefy to blend ingredients to the desired consistency.  
6. Place the blender jar on the motor base so that the jar markings are  
facing you and the handle is positioned to one side.  
b. Pulse Button  
Set the dial to the desired speed and press the Pulse button.  
7. Plug in power cord. Your blender is now ready to be used.  
Pulse at any speed to blend ingredients only as much as needed.  
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HELPFUL REMINDERS  
QUICK REFERENCE GUIDE  
Turn dial to desired speed and press  
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 begin blending  
To change speeds  
To pulse  
the ON button for continuous blending.  
While blender is running, turn dial to  
desired speed.  
Cover should always be in place while the unit is on.  
Turn dial to desired speed and press  
the PULSE button.  
Warning: Do not place blender jar onto base while motor is running.  
To crush ice  
Press and release ICE CRUSH button  
as needed.  
Do not twist locking ring off blender jar when removing blender jar  
from base. Simply lift blender jar from motor base.  
To stop blending  
Press STOP 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 pulse or ice crush mode)  
Release button.  
SPEED SELECTION GUIDE  
Refer to this guide to choose the best speed for your desired result.  
Do not place ice, frozen foods or very cold liquids into a blender jar  
which has come directly from a hot dishwasher.  
Ingredient/Recipe  
Speed  
Result  
Do not place very hot liquids or foods into a blender jar which has  
come directly from the freezer. Boiling liquids should cool for  
5 minutes before being placed in blender jar.  
Reconstituting frozen juice  
concentrates  
Mix  
Smooth and full-bodied  
Mayonnaise  
Mix  
Thick and creamy  
Salad Dressings  
Purée  
Completely blended  
and emulsified  
Follow Cleaning and Maintenance instructions on page 6 prior to  
your first use.  
Nuts (shelled, ½ cup or less  
at a time)  
Chop  
Pulse to chop  
Coarse to fine  
OPERATION  
Heavy or whipping cream  
Stir – pulse  
Thick creamy topping  
1. Place the motor base of your Cuisinart® SmartPower Classic™  
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 ClassicBlender into  
an electrical outlet.  
Bread, cookies or crackers  
(½-inch pieces, 1 cup or  
less at a time)  
Purée –  
pulse/blend  
Coarse to fine as desired  
Grating/chopping citrus zest  
(add 1-2 tsp. sugar or salt  
from recipe)  
Purée –  
pulse/blend  
Uniformly fine  
Smoothies, shakes, health drinks Liquefy  
Smooth, creamy and  
thick  
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  
into blender jar with blender plugged in. “ON” light will flash  
when unit is plugged in.  
Baby foods/fruit and vegetable  
purées  
Liquefy  
Smooth and creamy  
Frozen cocktails  
Hard cheeses  
Liquefy  
Thick and slushy  
Coarse to fine  
Purée –  
pulse/blend  
Spices  
Ice  
Purée/liquefy  
pulse/blend  
Coarse to fine  
Note: Add liquid ingredients first, then follow with solid ingredients.  
This will provide more consistent blending and prevent unnecessary  
stress on the motor.  
Ice crush,  
pulse or continuous  
Coarse crush to snowy  
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Note: To remove blender jar cover, lift edge of cover upwards. Lifting  
measured pour lid will not remove cover.  
7. 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 BY PRESSING  
STOP BUTTON. Replace the cover and measured pour lid and  
continue blending, if necessary. Make sure spatula is not inside the  
blender jar before blending.  
3. To start blending: Choose a speed for blending your ingredients.  
Press the ON button for continuous blending. The LED light will  
illuminate when the blender is on.  
4. To stop blending: To stop the blending process, push the STOP  
8. When finished blending: Press the STOP 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 off 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.  
button.  
CLEANING AND MAINTENANCE  
Always unplug your Cuisinart® SmartPower ClassicBlender 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.  
5. Pulse Mode: The pulse mode allows you to create a burst of power  
for quick, efficient blending. To use the pulse function, choose a  
speed for blending your ingredients. Push and release the PULSE  
button. Repeat as desired. You determine the duration of each  
pulse. While you are 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.  
Remove the blender jar from the motor base by lifting straight up and  
away. Twist off the locking ring by turning counterclockwise. 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.  
CAUTION: Handle the cutting assembly carefully. It is SHARP and may  
cause injury. Do not attempt to remove blades from cutting assembly.  
6. To crush ice: The Cuisinart® SmartPower ClassicBlender motor  
is strong enough to crush ice without liquid at any speed; however,  
for your convenience, we have preset the best speed for ice crush-  
ing. 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, and place the cover and the measured pour lid on the  
blender jar. Press the ICE CRUSH button. Press the ICE CRUSH  
button in short pulses until ice is crushed to desired consistency.  
See the Recipe Tips section on page 8 for more details.  
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.  
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.  
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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. Select Mix and run for 30 seconds, or  
as needed. 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.  
When chopping fresh herbs, garlic, onion, zest, bread crumbs,  
nuts, spices, etc, make sure the blender jar and cutting assembly  
are completely dry.  
Pulses should be short bursts. Space the pulses so the blades stop  
rotating between pulses. If food tends to stick to the sides of the  
blender jar when blending, pulse in short bursts.  
DON’T:  
DOs AND DON’Ts WHEN USING  
Don’t store food or liquids in your blender jar.  
YOUR BLENDER  
Don’t place cutting assembly and locking ring onto motor base  
without the blender jar attached.  
DO:  
Make sure the electrical outlet is rated at the same voltage as that  
stated on the bottom of the blender motor base.  
Don’t attempt to mash potatoes, knead heavy dough, or beat  
egg whites.  
Always use the blender on a clean, sturdy and dry surface.  
Don’t remove blender jar while unit is on. Keep the blender jar  
cover on the blender jar while blending.  
Always add liquid ingredients to the blender jar first, then add  
remaining ingredients. This will ensure that ingredients are  
uniformly mixed.  
Don’t twist locking ring from blender jar when removing blender jar  
from motor base. Simply lift blender jar from motor base.  
Cut most foods into approximately ½-inch (1.3 cm) to 1-inch  
(2.5 cm) cubes to achieve a more uniform result. Cut all cheeses  
into pieces no larger than ½-inch (1.3 cm).  
Don’t overprocess foods. Blender will achieve most desired results  
in seconds, not minutes.  
Don’t overload blender. If the motor stalls, press STOP button  
immediately, unplug the unit, and remove a portion of the food,  
then continue.  
Use the measured pour lid to measure liquid ingredients such  
as alcohol. Replace measured pour lid after ingredients have  
been added.  
Don’t use any utensil inside the blender jar while the motor is on.  
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.  
Don’t use any container or accessories not recommended by  
Cuisinart. Doing so may result in injury.  
Place cover on firmly. Always operate the blender with the  
cover on.  
Don’t place hands inside the blender jar when blender is  
plugged in.  
Make sure locking ring is tightly attached to blender jar.  
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.  
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.  
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Pulse to chop cheese, 10–12 times, and blend until desired grind is  
reached. For best results, grind no more than 3–4 ounces of cheese at  
a time.  
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 Cuisinart®  
SmartPower ClassicBlender, you’ll also be able to make delicious fro-  
zen drinks.  
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. Select Chop and pulse 10–15 times. Then blend continu-  
ously until desired texture is achieved. Press STOP button.  
Chopping Nuts: Place ½ cup shelled nuts in the blender jar and cover  
blender. Select Chop and pulse until desired chop is achieved. Pulse  
fewer times for coarsely chopped nuts. For best results process small  
amounts, ½ cup or less.  
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. Select Stir (1-second pulses) 20–30 times until  
cream is thickened. (Do not overprocess – bits of butter will begin to  
appear.) 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.  
When using the Cuisinart® SmartPower ClassicBlender 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 to chop, then blend until desired consistency/  
purée is reached. Blending hot mixtures is often better done in several  
batches.  
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. Select Purée and pulse to chop, then blend con-  
tinuously until desired texture of crumbs is achieved. For best results  
process 1 cup or less at a time.  
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. Press STOP button. 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. Cut strips in half. Process no more than  
8 strips at a time (zest of 1 medium lemon). Add strips and 1 or more  
teaspoons of sugar or coarse salt (from recipe) to the blender jar. Cover  
blender jar. Select Purée; blend for 15–20 seconds. Press STOP button.  
Allow hot foods to cool slightly before blending to prevent steam build-  
up which may cause the lid to lift up from the blender jar. Cover top of  
covered blender jar with a clean dish towel and hold down gently before  
and while blending.  
Keep your blender out on the counter within easy reach and you will be  
surprised how often you will use it.  
Baby Food: Combine ½ cup cooked vegetables, fruit or meat with  
3–4 tablespoons liquid (water, milk, fruit juice, broth, or cooking liquid)  
from the family’s meal in the blender jar. Select Liquefy. Blend for  
15–20 seconds until a smooth purée is reached. Add more liquid as  
necessary and process further until desired texture is reached. For  
“junior” type foods, select Purée and use the pulse. Always consult  
with your pediatrician/family physician concerning the best foods for  
your baby and when to introduce new foods to his/her diet.  
Keep ice cubes made of juices, yogurt, milk or fruit purées on hand  
and use instead of plain ice to make smoothies and frosty beverages  
without diluting the drink.  
For quick cleaning, add 1 cup of warm water and a drop of liquid dish  
soap to the blender jar. Cover and blend on Mix for 30–40 seconds.  
Discard the soapy water and rinse blender thoroughly before the  
next use.  
Grinding Hard Cheese: Cut cheese into ½-inch pieces; remove all  
outer hard rind. Place cheese in blender jar. Select Chop or Mix.  
Xanthan gum may be added to dressings and marinades to prevent  
separation.  
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Pomegranate & Strawberry Smoothie  
RECIPES  
With antioxidants and calcium, this delicious and refreshing  
smoothie is a great way to start the day. If desired, add a scoop  
of whey or soy protein powder.  
Before starting any of these or your own recipes, make sure the  
Cuisinart® Smart Power ClassicBlender is properly assembled.  
Follow the assembly directions on page 4 of this instruction booklet  
for correct blender assembly procedure.  
Makes about 6 cups  
1½  
1
2
cups pomegranate juice*  
cup fat-free plain yogurt  
tablespoons honey (or to taste)  
ounces partially thawed frozen strawberries  
(let stand at room temperature for about 10-15 minutes  
before blending)  
Nutritional information is based on number of servings indicated. If a  
recipe produces a range of servings, it is based on the highest serving  
yield for that particular recipe. If a recipe has a lower fat option, that is  
the one used for nutritional analysis.  
12  
For garnish: orange or tangerine slices, fresh pomegranate seeds  
(about ½ tablespoon per serving).  
SMOOTHIES, SHAKES, FRAPPÉS,  
FROZEN BEVERAGES  
Place all ingredients (except garnish) in blender jar. Select Liquefy and  
blend for about 20–30 seconds until smooth, creamy and homogenous.  
Serve as is, or garnish each serving with a wedge of orange or  
tangerine, and a sprinkling of fresh pomegranate seeds.  
Fresh Fruit Smoothie  
Layers of fresh fruit blend in just seconds to make this  
all-fruit smoothie.  
Nutritional information per serving (1 cup):  
Calories 113 (3% from fat) • carb. 26g • pro. 3g • fat 0g  
• sat. fat 0g • chol. 1mg • sod. 49mg • calc. 100mg • fiber 2g  
Makes six 8-ounce servings  
*You may use either freshly made pomegranate juice or purchased  
pomegranate juice. To prepare fresh pomegranate juice in your  
Cuisinart® SmartPower ClassicBlender, remove the seeds from a  
fresh pomegranate. Place in blender jar. Select Purée and blend until  
puréed. Press the purée through a fine mesh strainer to remove seed  
particles.  
½
1
1
cup orange juice  
cup cantaloupe, cut into 1-inch pieces  
cup raspberries (fresh or frozen)  
cup pineapple chunks in 1-inch pieces  
(fresh or canned, drained)  
cup navel orange segments, cut into 1-inch pieces  
cup strawberries, hulled and halved  
cup mango, cut into 1-inch pieces  
medium banana, cut into ½-inch slices  
cup ice cubes (about 6 standard)  
¾
1
1
¾
1
1
One average pomegranate will yield about ½ cup fresh pomegranate  
juice.  
Berry, Pear & Ginger Smoothie  
Makes about 6 cups  
Layer the ingredients in the blender jar in the order listed. Place cover  
on blender jar. Select Liquefy and process for 25–30 seconds until  
smooth.  
¾
¾
2
cup cranberry juice  
cup pear nectar  
pears, ripe but firm (about 1 pound total), peeled, cored,  
cut into 1-inch pieces  
Note: The riper the fruit, the sweeter the smoothie.  
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  
1
cup lowfat vanilla yogurt  
cup frozen raspberries  
teaspoon ginger (or ½ tablespoon candied ginger)  
ice cubes  
¾
½
8
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Place all ingredients in blender jar in order listed. Select Liquefy and  
blend for 30–35 seconds, until smooth, creamy and completely  
emulsified.  
Place all ingredients in blender jar in order listed. Select Liquefy and  
blend until smooth and creamy, about 20 seconds. Serve immediately  
or refrigerate.  
Nutritional information per serving (based on 6 servings):  
Calories 105 (4% from fat) • carb. 25g • pro. 3g • fat 0g  
• sat. fat 0g • chol. 1mg • sod. 23mg • calc. 76mg • fiber 2g  
Serve garnished with fresh raspberries and mint leaves.  
Nutritional information per serving (1 cup):  
Calories 129 (5% from fat) • carb. 22g • pro. 2g • fat 1g  
• sat. fat 0g • chol. 2mg • sod. 29mg • calc. 82mg • fiber 3g  
To-Fruitti Smoothies  
Tofu is a great source of protein and a nice alternative to using dairy  
products in smoothies. Change the fruits to suit your own taste.  
Juice Bar Orange Smoothie  
This calcium-rich smoothie makes a refreshing afternoon snack.  
Makes 48 ounces  
Makes 4 servings  
2
cups mango chunks  
4
2
1
strips orange zest, bitter white pith removed  
tablespoons sugar  
cup orange segments,  
cut into 1-inch pieces  
cup fat-free milk  
cup orange/tangerine juice blend  
cup powdered fat-free milk  
teaspoon powdered egg white  
teaspoons vanilla extract  
ice cubes  
(1-inch pieces), about 12 ounces  
medium banana, cut in 1-inch pieces  
cup orange, apple or other fruit juice  
cup soy milk/beverage  
tablespoon vanilla extract  
cup silken tofu, cut into 1-inch pieces  
cups frozen strawberries (do not thaw)  
1
1
1
1
1
2
1
1
½
1
2
Place all ingredients in blender jar in order listed. Select Liquefy and  
blend until smooth and creamy, about 20 seconds. Serve immediately  
or refrigerate.  
15  
Place orange zest and half the sugar in blender jar. Select Purée and  
blend for 10–15 seconds. Add remaining ingredients to blender jar in  
order listed; cover blender jar. Select Liquefy, cover and blend until  
smooth and slushy, about 20–30 seconds. Serve immediately.  
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  
Nutritional information per serving:  
Calories 130 (2% from fat) • carb. 26g • pro. 6g • fat 0g  
• sat. fat 0g • chol. 3mg • sod. 89mg • calc. 219mg • fiber 1g  
Dulce de Leche Shake  
Makes about 6 cups  
Basic Fruit and Yogurt Smoothie  
3
cups vanilla bean or  
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.  
French vanilla ice cream  
cups milk (whole or reduced fat)  
cup dulce de leche (a very thick, Spanish/South American  
“caramel sauce” which can be found in well-stocked  
grocery and specialty food markets)  
1½  
1
3
Makes about 48 ounces  
2
1
1
1
2
cups pineapple chunks  
medium banana, cut into 1-inch pieces  
cup orange juice  
cup fat-free vanilla yogurt  
cups frozen strawberries (do not thaw)  
Garnish: Sugared pecans, sliced fresh peach or strawberry  
For an adult dessert drink, add bourbon, rum, brandy or liqueur such  
as amaretto or Frangelico – about ½ ounce per ¾ cup shake.  
10  
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Place ice cream, milk, and dulce de leche in blender jar in that order.  
Select Liquefy and blend until smooth, creamy, and homogenous,  
about 30–40 seconds.  
Freeze orange juice in ice cube trays (¾ cup will make 7–8 standard ice  
cubes).  
Place the mangos, peaches, nectar and juices in the blender jar in this  
order. Cover blender jar. Select Liquefy and blend until smooth, 20–30  
seconds. Serve immediately.  
Serve in chilled martini glasses as a dessert drink. Garnish with  
chopped sugared pecans and a slice of fresh peach or strawberry.  
Nutritional information per serving (one cup):  
Calories 262 (48% from fat) • carb. 29g • pro. 5g • fat 14g  
• sat. fat 8g • chol. 48mg • sod. 114mg • calc. 186mg • fiber 0g  
Serve in chilled glasses garnished with orange slices and fresh mint  
sprigs.  
Nutritional analysis per serving:  
Calories 135 (3% from fat) • carb. 35g • pro. 1g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 5mg • calc. 23mg • fiber 3g  
Monkey Doodle Shake  
Note: For a frappé with a kick, substitute vodka or light rum for the  
white grape juice.  
Chocolate, bananas and peanut butter are combined to make  
this creamy shake.  
Mocha Frappé  
Makes 4 servings  
Why go out for special coffee drinks when you can prepare them  
easily at home in your Cuisinart® SmartPower ClassicBlender?  
2
2
2
cups lowfat milk  
ripe bananas, cut into 1-inch pieces  
cups lowfat chocolate  
frozen yogurt  
tablespoons peanut butter  
tablespoons chocolate syrup  
Makes 2 servings  
8
¼
2
ounces espresso or double-strength coffee, chilled *  
cup chocolate sauce  
tablespoons flavored syrup – vanilla, hazelnut, almond,  
raspberry, etc.  
3
3
Place all ingredients in blender jar in order listed. Cover blender jar.  
Select Liquefy and blend until smooth, creamy and thickened, about  
1 minute. Serve immediately in tall glasses with straws.  
15  
ice cubes  
Place all ingredients in blender jar in order listed. Cover blender jar.  
Select Liquefy and blend until smooth and slushy, about 30–40  
seconds. Serve immediately in tall glasses. Garnish with a dollop of  
whipped cream if desired.  
Nutritional information per serving:  
Calories 356 (28% from fat) • carb. 54g • pro. 11g  
• sat. fat 5g • chol. 19mg • sod. 104mg • calc. 221mg • fiber 3g  
Orange Mango Peach Frappé  
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  
Make your orange juice ice cubes ahead and be ready to make this  
or other smoothies when you want a refreshing treat.  
Makes 4 servings  
For a creamy frappé, add 2 tablespoons half-and-half or fat-free half-  
and-half before blending.  
¾
2
cup orange juice  
mangoes, peeled, cut in cubes  
cup peach slices (may use frozen)  
cup peach or apricot nectar  
or juice  
* May be prepared from instant espresso powder.  
¾
½
¼
½
cup fresh lime juice  
cup white grape juice  
orange slices and fresh mint for garnish  
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Pink Grapefruit Berry Slushy  
Simple Basic Frozen Daiquiri  
Makes about 4 cups  
Makes 8 servings  
2
cups pink grapefruit wedges  
(peel, pith, seeds and membrane removed)  
ounces cranberry juice  
6
5
3
ounces frozen limeade  
ounces light rum  
cups ice cubes  
6
¼
½
6
cup orgeat syrup*  
cup frozen raspberries or strawberries  
ice cubes  
Place ingredients in blender jar in order listed. Cover blender jar. Select  
Liquefy and process until smooth and slushy, about 30–40 seconds.  
Serve immediately.  
Place all ingredients in blender jar in order listed. Select Liquefy and  
blend for 25–30 seconds until smooth and well blended. Serve  
immediately, garnished with a wedge of pink grapefruit, some fresh  
raspberries and a sprig of mint.  
Nutritional information per serving:  
Calories 92 (0% from fat) • carb. 14g • pro. 0g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 2mg • calc. 2mg • fiber 0g  
For frozen fruit daiquiris, add 2–3 cups fruit (strawberries, peaches,  
melon, etc.) cut into 1-inch pieces. For a more pronounced fruit flavor,  
freeze the fruit and use in place of ice cubes.  
*Orgeat syrup is used in drinks such as a mai tai.  
For an adult cocktail add ½ to 1 ounce Bitter Campari® or vodka per  
¾–1 cup slushy.  
Grasshoppers  
Nutritional information per serving (one cup):  
Calories 97 (1% from fat) • carb. 24g • pro. 1g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 7mg • calc. 20mg • fiber 1g  
Serve Grasshoppers as an after-dinner treat in chilled martini  
glasses. For a non-alcoholic version, use mint and clear  
chocolate syrups found in coffee bars.  
Makes about 3 cups – about 6 servings  
Frosty Fresh Strawberry Margaritas  
These are best made with summertime fresh strawberries.  
Use your favorite fruit to make other flavors such as mango, water-  
melon or fresh peach.  
2
¼
4
4
6
cups vanilla ice cream  
cup heavy cream  
ounces green crème de menthe  
ounces white crème de cacao  
ice cubes  
Makes 4 servings  
1
3
2
2
3
2
pint fresh strawberries, hulled and halved (2 cups)  
ounces tequila (6 tablespoons)  
ounces Triple Sec or Cointreau (4 tablespoons)  
ounces fresh lime juice (4 tablespoons)  
tablespoons superfine sugar  
Garnish: Fresh mint leaves, chocolate cookies, mini chocolate morsels.  
Place all ingredients in blender jar in order listed. Select Liquefy. Blend  
until smooth, creamy and completely homogenous – about 40 seconds.  
cups ice cubes  
Serve in chilled martini glasses. Garnish with chocolate cookies or mini  
morsels and a fresh mint leaf.  
Place all ingredients in blender jar in order listed. Select Liquefy. Blend  
until thick and smooth, about 30–40 seconds. Pour into stemmed  
glasses and serve. May be garnished with a whole strawberry and a  
lime slice.  
Nutritional information per serving:  
Calories 369 (38% from fat ) • carb. 38g • pro. 2g • fat 16g  
• sat. fat 10g • chol. 58mg • sod. 64mg • calc. 84mg • fiber 0g  
Nutritional information per serving:  
Calories 193 (2% from fat) • carb. 25g • pro. 1g • fat 1g  
• sat. fat 0g • chol. 0mg • sod. 5mg • calc. 21mg • fiber 2g  
Note: For an alcohol-free Margarita, substitute 5 ounces fruit juice  
such as cranberry juice for the tequila and Triple Sec.  
12  
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Spinach Pesto & White Bean Dip  
APPETIZERS, DIPS, SPREADS  
Serve this dip with crudités or pita chips as dippers.  
Lemon Herb Hummus  
Makes about 2 cups  
This popular Middle Eastern spread is simple to make in your  
Cuisinart® SmartPower ClassicBlender – we have spiced it up just a  
bit. Serve with pita wedges or use as a spread for sandwiches.  
1
½
1
tablespoon fresh lemon juice or white balsamic vinegar  
cup pesto (made with spinach), below  
can (15-ounce) white beans, drained, rinsed and  
drained again  
Makes about 2 cups  
Preparation: less than 15 minutes  
Place ingredients in blender jar in order listed. Cover blender jar. Set on  
Mix and blend until smooth and creamy, about 30–40 seconds.  
2–3  
cloves garlic  
peeled strips lemon zest, ½ x 2 inches each (zest of  
½ lemon), bitter white pith removed, cut in ½-inch pieces  
teaspoon kosher salt  
teaspoon cumin  
tablespoon herbs de Provence or Mediterranean  
herb blend  
tablespoons fresh lemon juice  
tablespoons water  
can (19-ounce) chickpeas, drained, rinsed and  
drained again  
Nutritional information per serving (2 tablespoons):  
Calories 53 (50% from fat) • carb. 5g • pro. 2g • fat 3g  
• sat. fat 1g • chol. 1mg • sod. 13mg • calc. 31mg • fiber 1g  
1
1
1
Pesto Sauce  
Serve as a topping for hot pasta or to add flavor to dips,  
dressings, or other sauces.  
2
4–6  
1
Makes about ¾ cup  
1
ounce Parmesan cheese, cut in ½-inch cubes  
cloves garlic, peeled  
cup extra virgin olive oil  
cup fresh basil leaves, loosely packed *  
tablespoons lightly toasted pine nuts or walnuts  
3
¼
2
tablespoons tahini paste  
1–2  
teaspoon hot sauce such as Tabasco®  
tablespoons extra virgin olive oil  
1
3
1
3
Place the garlic cloves, lemon zest, and salt in the blender. Select Chop  
and pulse 10–15 times. Scrape the sides of the blender jar and add the  
cumin and herbs de Provence. Blend on Mix for 10 seconds. Scrape  
the sides of the blender jar and add the lemon juice, water, chickpeas,  
tahini and hot sauce in that order. Blend for 40 seconds; scrape the  
sides of the blender jar as necessary. Add the olive oil in a steady  
stream through the opening in the blender jar lid while blending on  
Purée 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.  
Place cheese cubes in blender jar; cover blender jar. Set on Stir. Use  
Pulse to chop the cheese, 10–15 pulses. Remove and reserve cheese.  
Add garlic to blender jar; cover, pulse to chop, 10–15 pulses. Add  
remaining ingredients in order listed, including reserved cheese. Cover  
blender jar; blend on Liquefy until combined, about 30–40 seconds.  
Pesto may be stored in refrigerator in an airtight container. After  
placing in container, smooth over top, and drizzle to cover surface with  
additional olive oil to keep from turning dark. Stir oil in before using.  
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  
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  
*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.  
13  
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Cream of Asparagus Soup  
HOT AND COLD SOUPS  
Makes eight 6-ounce servings  
Preparation time: 30–35 minutes  
Creamy Tomato & Red Pepper Bisque  
¾
cup Italian parsley leaves,  
washed and dried  
Makes 8 servings  
Preparation: 15 minutes active, 35–40 minutes total  
3
tablespoons unsalted butter  
cup chopped onion or leek  
pound asparagus, trimmed, cut into 1-inch pieces  
cups fat-free, low-sodium chicken or vegetable stock  
or broth  
cup half-and-half  
tablespoon cornstarch  
cups cold water  
teaspoon kosher salt  
1
1
1
1
1
1
1
2
2
2
teaspoon unsalted butter  
teaspoon extra virgin olive oil  
small onion (4 ounces), peeled, cut into ½-inch pieces  
rib celery (2 ounces), cleaned, cut into ½-inch pieces  
carrot (2 ounces), peeled, cut into ½-inch pieces  
tablespoon white rice  
2
3
1
3
1
1
1½  
1
½
teaspoon basil  
cups fat-free, low-sodium chicken or vegetable stock  
cans (15½-ounce) recipe-ready diced tomatoes with juices  
roasted red peppers, seeded  
teaspoon white pepper  
Place the parsley in the blender jar. Place cover on blender jar. Select  
Chop and pulse until coarsely chopped, about 4–5 times. Remove and  
reserve.  
½
teaspoon kosher salt  
teaspoon white pepper  
cup half-and-half  
1
8
½
Heat the butter and olive oil in a 3¾-quart saucepan over medium low  
heat. Add the onion, celery, and carrot, cover loosely and cook until the  
vegetables are tender, 8–10 minutes. Stir in the rice and basil, and cook  
until rice is opaque, 2 minutes. Stir in the stock and tomatoes. Raise  
heat and bring to a boil. Lower the heat, cover loosely and simmer over  
low heat for 20–25 minutes. Turn off heat and let stand for 5 minutes.  
Melt the butter in medium saucepan over medium heat. Add onion and  
cook until soft but not brown, about 2–3 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 10–12 minutes.  
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 select Purée. Blend until creamy and smooth, about  
25–30 seconds. Turn blender off. Return 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 6–8 minutes. Do not allow  
to boil. Taste and adjust seasonings as needed. Serve in warmed bowls  
garnished with the remaining parsley.  
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 roasted peppers and 1 cup of the cooking liquid to the blender jar.  
Select Purée. Pulse 10 times to chop, then process for 30–40 seconds  
until totally smooth and creamy. Add the salt, 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 allow to boil. The soup may be made ahead and  
reheated – if making ahead, do not add half-and-half until it is  
reheated.  
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  
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  
14  
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Rustic Tomato Sauce  
ENTRÉES  
Makes about 8 cups  
Ricotta Spinach Pie  
1
tablespoon extra virgin olive oil  
Somewhat like a crustless quiche, Ricotta Spinach Pie can be served  
with Rustic Tomato Sauce as a simple supper entrée.  
1
2
2
4
onion (8 ounces), peeled and cut into ½-inch pieces  
carrots (4 ounces), peeled and cut into ½-inch pieces  
ribs celery, trimmed and cut into ½-inch pieces  
cloves garlic, peeled  
Makes 8 servings  
1
1
4
½
3
3
½
¼
teaspoon dried oregano  
teaspoon dried basil  
1
½
½
teaspoon extra virgin olive oil  
ounce Asiago cheese, cut into ½-inch cubes  
slice white or wheat bread (½ ounce) cut into ½-inch  
cubes  
teaspoon dry basil  
large eggs  
cups fresh baby spinach leaves, packed  
(about 2½ ounces), washed and dried  
cups lowfat ricotta cheese  
teaspoon kosher salt  
teaspoon freshly ground black or white pepper  
roasted red bell peppers, cut into 1-inch pieces  
cup dry white wine (such as vermouth)  
tablespoons tomato paste  
cans (15–ounce) recipe-ready diced tomatoes with juices  
teaspoon kosher salt  
½
4
2
teaspoon freshly ground black pepper  
3
½
½
In a 3¾-quart saucepan, heat the olive oil over medium heat. Add the  
onion, carrots, celery, garlic, oregano and basil. Cover loosely and  
cook until the vegetables are softened, 6–8 minutes. Stir in the roasted  
red peppers, wine, tomato paste, and tomatoes. Bring to a boil, then  
reduce heat and simmer for 35–40 minutes, loosely covered. Uncover  
and simmer for 15–20 minutes longer to thicken. Turn off heat and let  
sit 5 minutes.  
Preheat oven to 350°F. Use a pastry brush to coat a 10-inch deep-dish  
pie plate with olive oil and set aside.  
Place Asiago cheese cubes in blender jar; cover blender jar. Set on  
Purée and pulse 10–12 times to grind the cheese. Remove and reserve.  
Place bread cubes in blender jar, pulse 5–10 times to grind; add basil,  
blend for 5 seconds. Remove and reserve.  
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. Select Purée and pulse 10 times to chop. Use a  
plastic spatula to scrape the sides of the blender jar. Blend for 30–40  
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.  
Place the eggs, spinach, ricotta, reserved Asiago cheese, salt, and  
pepper in the blender jar. Set on Liquefy and pulse 10 times, then blend  
for 15 seconds; use a spatula to scrape the sides of the blender jar.  
Blend for an additional 15–20 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 45–50 minutes,  
until the custard is set and the pie is puffed. Remove and let rest for  
510 minutes.  
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  
Cut into wedges to serve. Top with Rustic Tomato Sauce.  
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  
15  
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Place the cooked peppers with the reserved roasted peppers (discard  
garlic or reserve for later use) in the blender jar. Add salt and lemon  
juice. Select Purée and blend for about 30 seconds. Taste and adjust  
seasonings to your liking.  
DRESSINGS, VINAIGRETTES,  
MARINADES  
Red Pepper Coulis  
Nutritional information per serving (¼ cup):  
Calories 51 (21% from fat) • carb. 9g • pro. 2g • fat 1g  
• sat. fat 0g • chol. 1mg • sod. 103mg • calc. 16mg • fiber 2g  
This coulis combines the sweet taste of the red pepper with its  
roasted counterpart to create a flavor-packed, yet healthy sauce,  
perfect for grilled vegetables, chicken and seafood.  
Thai Peanut Sauce  
Makes about 2 cups  
An addictive sauce, traditionally used for chicken or beef satay – also  
delicious spooned over steamed rice or sautéed vegetables.  
2
pounds sweet red peppers  
(approximately 5 medium peppers)  
cloves garlic, unpeeled  
Makes about 1 cup  
5
1
serrano chili, seeded  
1
teaspoon unsalted butter  
and roughly chopped  
1
1
2
teaspoon extra virgin olive oil  
shallot (about 1 ounce), finely chopped  
tablespoons white wine  
1
1
clove garlic  
inch piece of ginger, peeled  
and roughly chopped  
1
¼
¼
cup chicken stock or broth  
teaspoon fresh lemon juice  
teaspoon kosher salt  
1
½
2
2
1
1
1
2
cup roasted, unsalted peanuts  
cup coconut milk (may use lite)  
tablespoons soy sauce  
tablespoons brown sugar, packed  
tablespoon sesame oil  
tablespoon thai red chili paste  
tablespoon seasoned rice vinegar  
teaspoons fish sauce  
freshly ground pepper to taste  
Preheat oven to 425°F.  
Place 2 of the 5 (or half the original amount) peppers on a baking sheet  
with 5 cloves of garlic. Roast in preheated oven for 15 minutes. Remove  
the garlic cloves and place in a small heatproof bowl. Return baking  
tray to oven and continue roasting peppers for an additional 30  
minutes, turning peppers a few times to ensure even browning. When  
peppers are charred evenly, place in the bowl with the garlic and cover  
tightly with plastic wrap. Let peppers steam and cool to loosen skins,  
at least 30 minutes. Once cool, peel the skins and remove seeds and  
discard. Reserve cleaned peppers with peeled garlic cloves. (May store  
the peppers and garlic together in plastic food storage bag overnight in  
refrigerator). Chop the remaining peppers into 1-inch pieces.  
Place chili, garlic, and ginger in the blender jar. Select Chop, then pulse  
3–4 times to roughly chop. Add remaining ingredients. Select Liquefy  
and blend for 20–30 seconds until smooth and thick.  
Serve immediately; can be stored in refrigerator for a week.  
Nutritional information per serving ( 18 cup):  
Calories 152 (65% from fat) • carb. 9g • pro. 5g • fat 12g  
• sat. fat 2g • chol. 0mg • sod. 252mg • calc. 71mg • fiber 2g  
Heat butter and olive oil in a 3-quart sauté pan over medium heat. Add  
chopped shallot and sauté for about 2 minutes, being careful not to  
pick up any color. Add the chopped raw peppers and stir to coat with  
oil. Reduce heat to low and cover. Allow peppers to sweat over low  
heat for about 30 minutes until tender, stirring occasionally. Remove lid  
from pan and increase heat slightly. Add wine and stir until liquid is  
mostly evaporated, about 2 minutes. Add chicken stock, bring to a  
simmer and reduce by half, about 5 minutes.  
16  
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Creamy Caesar Salad Dressing  
Basic Vinaigrette  
Traditional Caesar salads are made with crisp romaine lettuce,  
croutons, freshly grated Parmesan and a richly flavored dressing  
with garlic, anchovies and raw eggs. Our updated version  
uses a pasteurized liquid egg substitute and adds the  
flavor of balsamic vinegar for a little twist.  
This basic vinaigrette is perfect for a crisp green salad. You may  
add herbs or use flavored vinegars.  
Makes about 1½ cups, can be doubled or tripled  
1
clove garlic, peeled  
2
½
1
tablespoons Dijon-style mustard  
cup wine vinegar  
teaspoon kosher salt  
teaspoon freshly ground pepper  
cup extra virgin olive oil  
cup vegetable oil  
Makes about 1¼ cups  
1
ounce Parmesan cheese,  
cut in ½-inch cubes  
½
1–2  
2
cloves garlic, peeled  
tablespoons pasteurized liquid egg substitute  
or lowfat mayonnaise  
2
3
3
2
Place the garlic in the blender jar and cover jar. Select Mix. Use the  
pulse to chop the garlic, 5 times. Add the mustard, vinegar, salt and  
pepper. Turn the blender on and blend for 10–15 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.  
1
1
1
2
1
1
½
¼
tablespoon white balsamic vinegar  
tablespoon red wine vinegar  
tablespoon fresh lemon juice  
teaspoons Dijon-style mustard  
teaspoon Worcestershire Sauce  
anchovy fillet (or 1–2 teaspoons anchovy paste)  
teaspoon kosher salt  
teaspoon freshly  
ground black pepper  
cup vegetable oil  
cup extra virgin olive oil  
You may change the Basic Vinaigrette by using vinegar, mustard or oil  
with different flavors. 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 changes.  
1
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  
3
3
1
Place cheese in blender jar; cover blender jar. Select Purée. Pulse to  
chop, 10–12 times. Add garlic to blender jar; pulse to chop, 5–10 times.  
Add the next 9 ingredients and blend for 10 seconds until smooth.  
Combine the two oils in a measuring cup with pour spout. Remove the  
measured pour lid. With the blender running, slowly add the oils in a  
slow steady stream through the lid while holding the measured pour lid  
over loosely over the cover to prevent spatter. Blend until smooth and  
creamy, about 45–50 seconds. Allow dressing to sit for 15–20 minutes  
for flavors to blend. If not using immediately, place dressing in a  
covered airtight container and refrigerate for up to 3 days. If separation  
occurs, return dressing to blender jar, cover and blend on Purée for 5  
seconds.  
Asian Mango Marinade  
This marinade complements both seafood and chicken.  
It also can double as a sauce**.  
Makes 2½ cups  
1
1
1
1
small clove garlic  
small shallot, about ¾ ounce, quartered  
inch piece fresh ginger, peeled and roughly chopped  
small serrano chile pepper,  
quartered, seeds and stem removed  
ripe, medium mangos  
Nutritional information per serving (one tablespoon):  
Calories 72 (93% from fat) • carb. 0g • pro. 1g • fat 8g  
• sat. fat 1g • chol. 3mg • sod. 100mg • calc. 18mg • fiber 0g  
2
1
3
cup + 1 tablespoon mirin  
1
1
1
tablespoon seasoned rice vinegar  
tablespoon lime juice  
teaspoon lime zest  
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1
tablespoon fresh cilantro,  
roughly chopped  
teaspoon kosher salt  
DESSERTS & SWEET SAUCES  
½
Cookie Crust Pumpkin Pie  
Place garlic, shallot, ginger, and chile in the blender jar. Select Chop,  
then pulse 3–4 times to roughly chop. Add remaining ingredients.  
Select Liquefy and blend for 20–30 seconds until smooth and thick.  
This traditional holiday favorite is made with a cookie crumb crust  
for a crunchy change.  
Makes 12 servings  
**Note: If you use the marinade as a sauce after it has been used on  
raw seafood or chicken, bring it to a boil for 5 minutes in a saucepan  
first.  
Crust:  
2
cup pecan halves  
vanilla wafers (may use  
reduced-fat wafers)  
3
Nutritional information per serving (¼ cup):  
Calories 46 ( 2% from fat) • carb. 10g • pro. 0g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 70mg • calc. 8mg • fiber 1g  
45  
1
3
cup unsalted butter, melted  
Pumpkin Filling:  
Cholesterol-Free Mayonnaise  
2
large eggs  
½
1
1
cup brown sugar  
The safest mayonnaise made at home is made with an egg substitute  
or liquid pasteurized egg product. Made with an egg substitute, it has  
the added advantage of being cholesterol-free.  
can (12-ounce) evaporated fat free milk  
can (15–16 ounces, 1½ cups) solid pack pumpkin  
(not pie filling)  
tablespoon cornstarch  
cup molasses  
tablespoon vanilla extract  
teaspoon cinnamon  
teaspoon ginger  
Makes about ¾ cup  
1
¼
1
1
1
½
cup liquid egg substitute  
or pasteurized liquid egg product  
tablespoons wine vinegar  
tablespoon extra virgin olive oil (mild in flavor)  
teaspoon dry mustard  
teaspoon ground white pepper  
teaspoon kosher salt  
cup flavorless vegetable oil  
2
1
1
¼
teaspoon freshly grated nutmeg  
1
Preheat the oven to 375°F.  
8
8
1
Place the pecans in the blender jar; cover. Select Chop and pulse 8–10  
times to chop finely. Remove and transfer to a 10-inch deep-dish pie  
plate. Place 15 cookies in the blender jar; cover. Select Liquefy 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 continuing. Lower the oven temperature to 350°F.  
2
3
Place egg substitute, vinegar, olive oil, dry mustard, pepper and salt in  
the blender jar. Cover blender jar. Select Purée and blend for about 5  
seconds. With blender running, remove the measured pour lid, and add  
the vegetable oil in a slow steady stream, taking about 30–40 seconds  
to add the oil, holding the measured pour lid loosely over the opening  
to prevent spatter. The mayonnaise will thicken and emulsify as the oil  
is added, about 30–40 seconds. Turn blender off. Mayonnaise may be  
used immediately or placed in an airtight, covered container and  
refrigerated. Mayonnaise will thicken further when refrigerated.  
Place the eggs and remaining ingredients in the blender jar in the order  
listed; cover the blender jar. Select Chop and blend until smooth, about  
1015 seconds. Pour the pumpkin mixture into the prepared cookie  
crust. Bake in the preheated 350°F oven for 55–60 minutes. Center of  
the pie may appear slightly jiggly – it will continue to set as the pie  
Nutritional information per tablespoon:  
Calories 126 (95% from fat) • carb. 0g • pro. 1g • fat 13g  
• sat. fat 1g • chol. 0mg • sod. 32mg • calc. 6mg • fiber 0g  
18  
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cools. Place the pie on a rack and cool completely before serving.  
Refrigerate after completely cool.  
To obtain warranty service, please call our Consumer Service Center  
toll-free at 1-800-726-0190, or write to:  
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  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
To facilitate the speed and accuracy of your return, please also enclose  
$10.00 for shipping and handling of the product. Please also be sure  
to include a return address, daytime phone number, description of the  
product defect, product serial number (stamped on bottom of product  
base), and any other information pertinent to the product’s return.  
Please pay by check or money order. (California residents need only  
supply proof of purchase and should call 1-800-720-0190 for shipping  
instructions). Your Cuisinart® SmartPower Classic6-Speed Blender  
has been manufactured to strict specifications and has been designed  
for use with the Cuisinart® SmartPower Classic6-Speed Blender  
accessories and replacement parts. These warranties expressly  
exclude any defects or damages caused by accessories, replacement  
parts, or repair service other than those that have been authorized by  
Cuisinart. These warranties do not cover any damage caused by  
accident, misuse, shipment, or other than ordinary household use.  
These warranties exclude all incidental or consequential damages.  
Some states do not allow the exclusion of or limitation of incidental or  
consequential damages, so the foregoing limitation may not apply  
to you.  
Quick Berry Sauce  
Makes 2 cups  
12  
1
1
ounces fresh or frozen, thawed strawberries or raspberries  
cup red berry preserves  
tablespoon sugar  
1
tablespoon fresh lemon juice  
Place all ingredients in blender jar; cover blender jar. Select Purée.  
Blend until smooth and completely puréed, 20 – 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.  
Nutritional information per serving (based on 8 servings):  
Calories 128 (0% from fat) • carb. 33g • pro. 1g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 5mg • calc. 14mg • fiber 2g  
LIMITED THREE-YEAR WARRANTY  
California residents may also, at 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 nonconforming products under  
warranty.  
Before Returning Your Cuisinart® Product If you are experiencing  
problems with your Cuisinart® product, we suggest that you call our  
Consumer Service Center at 1-800-726-0190 before returning the  
product for servicing. Often, our Consumer Service Representatives  
can help solve the problem without having 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 supersedes all previous warranties on Cuisinart®  
SmartPower Classic6-Speed Blenders. This warranty is available  
to consumers only. You are a consumer if you own a Cuisinart®  
SmartPower Classic6-Speed Blender that was purchased at retail for  
personal, family, or household use. Except as otherwise required under  
applicable state law, this warranty is not available to retailers or other  
commercial purchasers or owners.  
We warrant that your Cuisinart® SmartPower Classic6-Speed Blender  
will be free of defects in material or workmanship under normal home  
use for three years from the date of original purchase. We suggest that  
you complete and return the enclosed warranty registration card  
promptly to facilitate verification of the date of original purchase.  
However, return of the warranty registration card is not a condition of  
this warranty and does not eliminate the need for the consumer to  
maintain the original proof of purchase. In the event that you do not  
have the proof of purchase date, the purchase date for purposes of this  
warranty will be the date of manufacture. If your blender should prove  
to be defective within the warranty period, we will repair it (or, if we  
think it necessary, replace it) without charge to you.  
* 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 to ensure that the product is still  
under warranty.  
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Food  
Processors  
Wafflemakers  
Toaster Ovens  
Cookware  
Ice Cream  
Makers  
Coffeemakers  
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®.  
©2006 Cuisinart  
Cuisinart® is a registered  
trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
05CU26037  
Any other trademarks or service marks referred to herein are  
the trademarks or service marks of their respective owners.  
U IB-5916ATX  
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Version no.: SPB6 IB-5916ATX  
Size: 216mm(W) x 178mm (H)  
Total pages: 20  
Material: Cover : 157gsm MattArtpaper  
Inside : 120gsm GlossArtpaper  
Coating: Varnishing in cover page  
Color: Cover:4C + 1C / Inside:1C + 1C  
Date: 11-16-2005  
P. O. No. 0511000 (11-00-2005_OP)  
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