Cuisinart Mixer 0CU6515 User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
HTM-3  
3-Speed Electronic and  
SmartPower™  
HTM-5  
5-Speed Electronic Hand Mixers  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
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FEATURES  
AND BENEFITS  
1.  
4.  
6.  
220 Watts of Power  
Powerful enough to easily cut through a  
double batch of cookie dough or butter  
right out of the refrigerator.  
Maximum Comfort  
Balanced to do more work for  
you. The shape of the unit allows  
maximum possible power and balance.  
Stress-free grip provides unparalleled  
comfort and control, even during extended  
mixing.  
ꢀ.  
5.  
Automatic Feedback  
ꢀ.  
No need for a power boost. An  
electronic feedback mechanism  
automatically feeds in extra power  
when needed. It assures that the mixer will  
not bog down, even when mixing heavy  
loads.  
3.  
5. Extra-Long Beaters Extra-long,  
extra-wide beaters for superior, faster  
aerating, mixing, and whipping.  
Designed with no center post to  
prevent ingredients from clogging up  
beaters. Beaters are easy to clean  
and dishwasher safe.  
1. Speed Control Provides fingertip  
control of all speeds.  
2. Exclusive Rotating Swivel Cord  
Unique swivel cord can be positioned  
for comfort with right or left-handed  
use.  
6. Heel Rest Allows mixer to rest  
squarely on countertop.  
3. Spatula Included  
7. Easy To Clean (not shown) The  
SmartPower™ Mixer has a smooth,  
sealed base. It wipes clean instantly.  
4. Beater Release Trigger Conveniently  
located trigger for easy ejection of  
beaters.  
3
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QUICK  
USE AND CARE  
REFERENCE CHART  
Inserting Super-Sized Beaters  
Mixing Techniques  
1. Set the speed control to OFF and  
unplug the mixer.  
Always set the SmartPower™ Mixer on  
the lowest speed when you start mixing.  
2. Insert beater with collar into larger  
hole. Push beater in until it clicks into  
place. Insert the beater without collar  
into the smaller hole. Push beater in  
until it clicks into place.  
Speed 1/Low Speed  
• Start mixing most ingredients together  
• Combine dry ingredients  
• Cream butter and sugar  
• Mix heavy cookie doughs  
• Mash potatoes/squash  
• Add nuts, chips, dried fruit to doughs  
and batters  
Collar  
Larger  
Hole  
• Add flour to batters, or liquids to dry  
ingredients  
• Start mixing frostings  
• Start mixing cake mixes  
Speed 2/Low Speed  
Cleaning and Removing Super-Sized  
Beaters  
• Add eggs to batters/doughs  
• Whip potatoes/squash  
• Mix pudding batters  
1. Before cleaning the SmartPower™  
Mixer, set the speed control switch to  
OFF and unplug it from the wall  
outlet. Pull up on the beater release  
trigger and remove beaters from the  
mixer. Wash the beaters after each  
use in hot, soapy water or in a  
dishwasher.  
Speed 3/Medium Speed  
• Complete beating cake mixes  
• Mix scratch cake batters  
• Complete mixing frostings  
• Whip potatoes/squash  
• Beat whole eggs/yolks  
• Start whipping cream  
2. NEVER PUT THE MOTOR  
HOUSING IN WATER OR OTHER  
LIQUID TO CLEAN. Wipe with a  
damp cloth or sponge. Do not use  
abrasive cleansers, which could  
scratch the surface.  
Speed 4/High Speed  
• Complete whipping cream  
Speed 5/High Speed  
• Whip egg whites  
4
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mixing bowl. Chocolate chips, nuts,  
raisins, etc. can be added using speeds  
1 or 2 of your hand mixer.  
number of servings indicated. If a recipe  
produces a range of servings, the  
nutritional information is based on the  
highest serving yield for that particular  
recipe.  
RECIPES  
Mixing Tips  
To separate eggs for any recipe, break  
each egg individually into a small bowl,  
gently remove yolk, then transfer egg  
white to spotlessly clean mixing bowl. If  
a yolk breaks into the egg white, reserve  
that egg for another use. Just a drop of  
egg yolk in the white will prevent the  
whites from whipping properly.  
• Always read entire recipe and measure  
all ingredients before beginning the  
mixing process.  
• For best results, do not measure flour  
directly from the bag. Pour into a  
container or bowl, scoop out the flour  
and level with the back of a knife or  
spatula. For flour stored in a container,  
stir before measuring.  
To achieve the best volume when  
whipping egg whites, the mixing bowl  
and chef’s whisk attachment or beaters  
must be spotlessly clean and free of any  
fat, oil, etc. (Plastic bowls are not  
recommended for whipping egg whites.)  
The presence of any trace of fat or oil  
will prevent the egg whites from  
increasing in volume. Wash bowl and  
attachments thoroughly before beginning  
again.  
• Eggs, butter or cream cheese combine  
more thoroughly at room temperature.  
• Remove butter for recipe first and cut  
into ½-inch pieces, then measure out  
remaining ingredients for recipe. This will  
hasten the warming process. Do not  
warm butter for baking in a microwave  
unless instructed to do so. Microwaving  
can melt butter; melted butter will  
change the final product.  
• Occasionally ingredients may stick to the  
sides of the mixing bowl. When this  
occurs, turn mixer off and scrape the  
sides of the bowl with a rubber spatula.  
• The best cheesecakes are made when  
the eggs and cream cheese are a similar  
room temperature. While the Cuisinart  
hand mixer can easily mix cold cream  
cheese, the trick is not to add too much  
air, which can cause cracking.  
Recipe Notes  
Preparation times are estimates and are  
based on the time it takes to prepare,  
assemble, and cook the ingredients once  
they have been gathered from the  
refrigerator and cupboard and placed on  
the counter.  
• For best results, use heavy cream, cold  
from the refrigerator, for whipped cream.  
• For best results, whip egg whites in a  
spotlessly clean stainless steel or glass  
mixing bowl. If available, use a copper  
Nutritional analyses are based on  
5
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Put the eggs into a second bowl. Beat  
on speed 2/Low until slightly foamy, 30  
seconds. While mixing on speed 2/Low,  
add the milk and melted butter; mix for  
15 seconds. Pour over the dry  
ingredients, and use speed 1/Low to  
fold in until the ingredients are just  
moistened. Scoop into the prepared  
muffin cups. Bake in the preheated  
oven 18 to 20 minutes for regular  
muffins, 14 to 16 minutes for mini  
muffins, until lightly browned and  
springy to touch in the center. Serve  
warm with Maple Orange Butter.  
Maple Orange Butter  
SWEETS  
Nutmeg Muffins  
Maple Orange Butter also makes  
a great spread for pancakes, waffles,  
biscuits or scones.  
These tasty muffins are just right  
for a holiday bread basket.  
Preparation: 5 minutes or less.  
Makes ¾ cup  
Preparation: 10–15 minutes plus baking  
time.  
Makes 12 regular or 24 mini muffins  
½ cup unsalted butter, room  
temperature  
2 tablespoons maple syrup  
(not pancake or sugar syrup)  
zest of 1 orange, finely chopped  
cooking spray  
2
3
cups unbleached, all-purpose  
flour  
tablespoons packed brown  
sugar  
(Muffins may be made ahead and  
frozen; thaw and warm before serving.)  
Use speed 3/Medium to beat butter in  
a mixing bowl until light and fluffy,  
about one minute. Add maple syrup  
and orange zest; beat on speed  
3/Medium for one minute longer until  
fluffy and completely combined.  
1
tablespoon baking powder  
teaspoon freshly grated nutmeg  
teaspoon salt  
Nutritional information per serving  
(1 regular or 2 mini muffins):  
½
¼
2
Calories 155 (29% from fat) • carb. 22g  
• pro. 5g • fat 5g • sat. fat 39g • chol. 46mg  
• sod. 208mg • calc. 141mg • fiber 1g  
large eggs  
1
cup evaporated skimmed milk  
(not reconstituted), or whole milk  
cup unsalted butter, melted and  
cooled  
Nutritional information per serving (1 tablespoon):  
Calories 76 (88% from fat) • carb. 2g  
• pro. 0g • fat 8g • sat. fat 5g • chol. 21mg  
• sod. 1mg • calc. 6mg • fiber 0g  
¼
Preheat the oven to 375°F. Spray 12  
regular or 24 mini muffin cups.  
Variation:  
For Lemon Honey Butter, substitute honey  
for the maple syrup and lemon zest for the  
orange zest.  
Place the flour, brown sugar, baking  
powder, nutmeg, and salt in a medium  
bowl. Mix on speed 2/Low for 30  
seconds to combine and break up  
brown sugar; reserve.  
6
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Place the butter and sugars in a medium  
bowl. Mix on speed 1/Low for 30  
seconds, then mix on speed 5 until light  
and fluffy, 2 minutes. Add the egg and  
vanilla, mixing on speed 3 until combined,  
20 seconds. Add melted, cooled  
chocolate; mix 20 seconds on speed  
1/Low. Add flour mixture; mix on speed  
1/Low until combined, 30 seconds. Add  
chocolate morsels and walnuts; mix on  
speed 1/Low to blend, 10 seconds.  
2
cups unbleached, all-purpose  
flour  
Double Chocolate  
Walnut Brownie Drops  
1½ teaspoons baking soda  
teaspoon salt  
1
Great bite-sized brownies.  
1¹/ cups unsalted butter, cut into  
³
tablespoon-sized pieces  
Preparation: 10–15 minutes, plus  
baking time.  
Makes 26 (may be doubled)  
1¹/ cups granulated sugar  
1¹/ cups firmly packed light brown  
³
³
sugar  
large eggs  
tablespoons milk  
teaspoons vanilla extract  
cups quick cooking oats  
2
ounces unsweetened chocolate,  
chopped  
2
3
2
3
1½ cups unbleached, all-purpose  
Scoop out dough in 1½-tablespoon  
amounts onto prepared baking sheets.  
(For ease, speed and uniformity, you  
may use an ice cream scoop.) Bake in  
the preheated 350°F oven for 10 to 12  
minutes. Let cool on pans 2 minutes,  
then transfer to a wire rack to cool  
completely. Just before serving, dust  
lightly with powdered sugar if desired.  
flour  
½
½
8
teaspoon baking powder  
teaspoon salt  
tablespoons unsalted butter,  
cut into 8 pieces  
cup granulated sugar  
cup firmly packed brown sugar  
large egg  
²/ cup coarsely chopped pecans,  
³
almonds or walnuts  
²/ cup semisweet chocolate  
³
morsels  
½
½
1
²/ cup white-chocolate morsels  
²/ cup almond brickle bits  
³
³
(may substitute coconut)  
Nutritional information per serving:  
1½ teaspoons vanilla extract  
²/ cup mini chocolate morsels  
²/ cup mini M&M® Chocolate  
³
Calories 151 (48% from fat) • carb. 18g • pro. 2g  
• fat 8g • sat. fat 4g • chol. 18mg • sod. 59mg  
• calc. 15mg • fiber 1g  
³
Mini Baking Bits  
²/ cup chopped walnuts  
³
²/ cup raisins or dried tart cherries  
³
confectioners’ sugar for garnish  
Preheat oven to 350°F. Line baking  
sheets with parchment paper or  
nonstick baking liners. Combine flour,  
baking soda and salt in a small bowl.  
Melt the chocolate in a double boiler  
over hot water or in a microwave  
according to manufacturer’s directions.  
Let cool. Preheat oven to 350°F. Line  
baking sheets with parchment or  
nonstick baking liner sheets.  
Oatmeal Monster  
Cookies  
A traditional Cuisinart favorite, these  
yummy oatmeal cookies are loaded with  
mix-ins.  
Mix on speed 1/Low to combine, 10  
seconds.  
Place the flour, baking powder and salt  
in a medium bowl; mix on speed 1/Low  
for 20 seconds to combine. Reserve.  
Preparation: 1015 minutes, plus  
baking time.  
Makes 60 cookies  
In a large mixing bowl, cream butter  
and sugars on speed 1/Low until light  
and fluffy, about 1 minute. Add eggs,  
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milk and vanilla; increase to speed  
3/Medium and beat until well blended,  
about 1 minute.  
Place the butter and 2 cups of the  
sugar in a large bowl. Use speed 1 to  
blend, 30 seconds. Cream until light  
and fluffy using speed 5/High, 1½  
minutes. Add syrup, eggs, and zests.  
Mix on speed 3 for 30 to 40 seconds  
until smooth. Add extracts; mix on  
speed 2 for 30 seconds. Add flour  
mixture to creamed mixture in two  
additions; beat on Speed 2 until well  
mixed.  
Lemon Lime Sugar  
Cookies  
These old fashioned, crackly sugar cookies  
are flavored with lemon and lime for a  
refreshing change.  
Add flour mixture to creamed mixture in  
two additions; beat on speed 2/Low  
until well mixed. Add oats in 2  
additions; beat on speed 2/Low after  
each addition until well blended. Add  
nuts and beat on speed 2/Low until just  
blended. Add chocolate morsels,  
brickle bits, M&Ms®, and raisins;  
continue to beat on speed 2/Low until  
blended, about 30 to 40 seconds.  
Preparation: 1015 minutes, plus  
baking time.  
Makes 50 cookies (3½ pounds cookie  
dough)  
Using 1½ tablespoons of dough, shape  
into round balls and dip in remaining  
sugar to coat. (For ease and speed,  
use an ice cream scoop.) Arrange balls  
on parchment lined baking sheet 2½  
inches apart. Press each ball gently  
with the flat bottom of a glass. Bake in  
preheated 350°F oven for 10 to 12  
minutes, until crackled and just  
beginning to turn golden. Remove from  
oven, let cool on baking sheet for 2 to  
3 minutes, then transfer to a wire rack  
to cool completely. Store between  
sheets of waxed paper in an airtight  
container.  
4
cups unbleached, all-purpose  
flour  
teaspoons baking soda  
teaspoon salt  
cup (1 stick) unsalted butter,  
cut into 8 pieces  
2
½
½
Drop by rounded tablespoons (1½  
tablespoons – may use a small ice  
cream scoop) onto the prepared baking  
sheets, two inches apart. Bake in  
preheated 350°F oven until golden,  
about 10 to 12 minutes. Cool on pan  
for 2 to 3 minutes, then transfer to a  
wire rack to cool completely.  
2½ cups granulated sugar, divided  
½
cup Lyle’s® Golden Syrup  
(may use light corn syrup)  
large eggs  
2
zest of 1 lemon (bitter white pith  
removed), finely chopped  
zest of 1 lime (bitter white pith  
removed), finely chopped  
teaspoon lemon extract  
teaspoon lime extract  
Nutritional information per cookie:  
Calories 165 (40% from fat) • carb. 23g  
• pro. 2g • fat 7g • sat. fat 4g • chol. 18mg  
• sod. 91mg • calc. 25mg • fiber 1g  
Nutritional information per cookie:  
1
1
Calories 116 (31% from fat) • carb. 19g  
• pro. 1g • fat 15g • sat. fat 2g • chol. 13mg  
• sod. 72mg • calc. 5mg • fiber 0g  
Preheat oven to 350°F. Line baking  
sheets with parchment.  
Place the flour, baking soda, and salt in  
a medium bowl. Use speed 1/Low to  
blend and aerate, 20 seconds. Reserve.  
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whites). Sprinkle sugar 1 tablespoon at  
a time over egg whites and beat on  
speed 5/High after each addition, until  
stiff peaks form and mixture is shiny  
but not dry, about 4 minutes total. Add  
the vanilla and beat on speed 1/Low to  
blend in, 10 seconds.  
of the meringues. Bake as directed, but  
increase both the baking and resting  
time to 2 hours. Makes 4.  
Meringue Kisses  
Light as a cloud, these little kisses are just  
the thing when the sweet tooth bites.  
Apple Cranberry  
Coffee Cake  
This versatile cake can be served as a  
breakfast or brunch cake, or warmed for  
dessert and topped with a scoop of vanilla  
ice cream or softly whipped cream.  
Preparation: 15 to 20 minutes, plus  
baking and resting times.  
Makes 36 kisses  
Using a clean rubber spatula, fold in  
chopped chocolate. Drop meringue  
mixture by rounded tablespoons onto  
prepared baking sheets, or gently place  
mixture in a large pastry bag fitted with  
3
1
2
tablespoon butter, melted  
tablespoons confectioners’  
sugar  
Preparation: 15 minutes, plus baking  
time. Makes 18–24 servings  
4
large egg whites  
¹/8 teaspoon cream of tartar  
a
/8-inch plain tip and pipe out  
“kisses”. Bake in preheated oven for  
1½ hours; do not open oven. Turn off  
oven and let sit in warm oven for an  
additional 1½ hours to dry out. Transfer  
to a wire rack to cool completely. Store  
in an airtight container.  
¾
cup granulated sugar  
(superfine is best)  
teaspoon vanilla or almond  
extract  
ounces chopped semisweet or  
bittersweet chocolate  
(¹/8-inch chop)  
cooking spray  
cups sliced apples*  
(peel, core, quarter apples, cut  
into ¹/8-inch slices)  
juice of 1 lemon  
cup firmly packed brown sugar  
tablespoon ground cinnamon  
teaspoon freshly grated nutmeg  
cup dried cranberries  
(may substitute dried cherries,  
blueberries or raisins)  
cups unbleached, all-purpose  
flour  
3
1
2
¾
1
½
½
Nutritional information per “kiss”:  
Calories 26 (19 from fat) • carb. 5g • pro. 0g  
• fat 1g • sat. fat. 0g • chol. 0mg • sod. 8mg  
• calc. 1mg • fiber 0g  
Preheat oven to 225°F. Line 2 baking  
sheets with parchment paper. Brush the  
parchment lightly with the melted  
butter, then dust with confectioners’  
sugar, shaking off excess sugar.  
Tip: Meringues are best when made on  
a dry day.  
3
To make “nests” for mousse:  
Place the egg whites and cream of  
tartar in a medium mixing bowl. Start  
mixing the egg whites and cream of  
tartar on speed 1/Low, increasing  
gently to speed 5/High. Whip until soft  
peaks form, 1½ to 2 minutes  
Draw 3-inch circles on the underside of  
parchment sheet. On the cookie side,  
butter and dust circles with  
confectioners’ sugar. Pipe concentric  
circles of meringue into the 3-inch  
rounds to form the base. Pipe another  
2 circles on top of the outermost edge  
1
¾
2
tablespoon baking powder  
teaspoon salt  
cups granulated sugar  
cup unsalted butter, cut into  
½-inch pieces  
1
4
2
large eggs  
teaspoons vanilla extract  
(depending on temperature of egg  
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Preheat oven to 350°F. Lightly coat a  
13 x 9 x 2-inch rectangular baking pan  
(15-cup) with cooking spray.  
Preheat oven to 325°F. Cut a ring of  
parchment to fit the top of a 10-inch  
angel food pan and place it in the pan.  
Sunshine Chiffon Cake  
Made with oil rather than butter or  
shortening, chiffon cakes are moist and  
light in texture. With flecks of fresh citrus,  
this one is good on its own, or served with  
sliced fresh fruit.  
Place the apples, lemon juice, brown  
sugar, cinnamon, nutmeg, and dried  
cranberries in a medium bowl. Toss  
gently to combine; reserve.  
Place the flour, 1¼ cups of the sugar,  
baking powder, and salt in a large  
mixing bowl. Mix on speed 1/Low to  
blend and aerate, 10 seconds. Make a  
well in the center of the flour mixture.  
Add the zests, juices, oil, orange juice  
concentrate and extracts to the well;  
mix on speed 2/Low for 30 seconds  
and scrape the bowl. Add the yolks and  
mix on speed 2/Low for 30 seconds  
longer; scrape the bowl and reserve.  
Preparation: 15 minutes or less, baking  
time 60 to 70 minutes.  
Makes 16 servings  
Place the flour, baking powder, and salt  
in a medium bowl. Mix on speed  
1/Low to blend and aerate, 15 seconds;  
reserve.  
2¼ cups cake flour  
1½ cups granulated sugar, divided  
Place the granulated sugar and butter  
in a large bowl. Mix on speed 2/Low to  
cream until well blended, 1 minute. Add  
eggs and vanilla; mix on speed 2/Low  
until smooth and creamy, about 50  
seconds. Add the flour mixture; mix on  
speed 1/Low until combined and  
1
¼
1
tablespoon baking powder  
teaspoon salt  
tablespoon finely chopped  
lemon zest  
Clean the beaters with hot water and  
soap; dry completely. Place the egg  
whites and cream of tartar in a second  
bowl (stainless, glass or copper, not  
plastic). Beat on speed 5/High until soft  
peaks form, about 1½ minutes. After  
soft peaks form, add the remaining  
¼ cup of sugar ½ tablespoon at a time,  
until the egg whites are stiff and shiny,  
but not dry, 3 to 4 minutes. Stir 1 cup  
of the egg whites into the reserved  
batter, then gently fold the remaining  
1
tablespoon finely chopped  
orange zest  
smooth, 1 minute. Batter will be very  
½
¼
¼
cup orange juice  
thick. Spread 2/ of the batter in the  
3
prepared pan. Top evenly with the  
apple and cranberry mixture. Spoon the  
remaining batter randomly over the top  
of the apple mixture. Bake in preheated  
oven for 55 to 60 minutes, until a tester  
inserted in the center comes out clean.  
Cool in pan on a wire rack for at least  
30 minutes before cutting.  
cup fresh lemon juice  
cup frozen orange juice  
concentrate, thawed,  
not reconstituted  
½
cup flavorless vegetable oil  
1½ teaspoons vanilla extract  
egg whites into the batter 1/ at a time.  
3
½
2
teaspoon almond extract  
large egg yolks  
Gently spoon into the prepared pan  
and bake in the preheated oven for 60  
to 70 minutes, until a cake tester  
comes out clean when tested. Invert  
the pan immediately onto a wire rack  
and let the cake cool completely in the  
pan upside down on the rack. Run a  
7
large egg whites  
*About 1½ pounds apples before  
trimming.  
¼
teaspoon cream of tartar  
confectioners’ sugar for dusting  
Nutritional information per serving (24 pieces):  
Calories 253 (31% from fat) • carb. 56g • pro. 3g  
• fat 9g • sat. fat 5g • chol. 75mg • sod. 151mg  
• calc. 31mg • fiber 2g  
10  
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long thin knife around the outer and  
tube edges of the pan and turn the  
cake out of the pan onto the rack;  
remove parchment. Dust with  
1
large egg yolk  
Place cream cheeses and remaining  
sugar in a large mixing bowl. Beat on  
speed 1/Low until combined and  
16 ounces cream cheese (regular),  
at room temperature  
16 ounces lowfat cream cheese, at  
room temperature  
4
2
2
smooth, 2 minutes. Using speed 1/Low,  
add eggs, one at a time, mixing for 15  
seconds after each addition. Scrape the  
bowl. Add cornstarch; mix on speed 1/  
Low for 20 seconds. Scrape the bowl.  
Add half-and-half mixture and vanilla;  
mix on speed 2/Low until smooth and  
completely combined. Pour the mixture  
over the cooled crust. Place the pan in  
a larger aluminum pan and place in the  
oven; add enough hot water to the  
outer pan so that it is ½-inch deep.  
Bake in the preheated 350°F oven for  
60 to 70 minutes, until the cheesecake  
is pulling away from the sides of the  
pan; the center will be jiggly. Remove  
from the oven, remove the foil, and let  
cool completely on a rack. Refrigerate  
at least 4 hours before serving. Garnish  
with chocolate curls if desired.  
confectioners’ sugar before serving.  
Nutritional information per serving:  
large eggs*  
Calories 214 (31% from fat) • carb. 34g • pro. 3g  
• fat 8g • sat. fat 1g • chol. 27mg • sod. 160mg  
• calc. 60mg • fiber 0g  
tablespoons cornstarch  
teaspoons vanilla extract  
chocolate curls for garnish,  
optional  
Cappuccino  
Cheesecake  
In a small bowl dissolve the espresso  
powder in the half-and-half; reserve.  
Preheat oven to 350°F. Lightly coat a 9  
x 3-inch springform or cheesecake pan  
with cooking spray.  
It will be difficult for coffee lovers to  
resist this luscious, creamy cappuccino  
cheesecake in a cinnamon-scented  
chocolate cookie crust.  
Place the butter and ¼ cup of the  
sugar in a medium bowl. Mix on speed  
2/Low to cream, 1½ minutes. Add flour,  
cocoa, cinnamon, baking powder, and  
salt; mix on speed 1/Low until  
combined, 30 seconds. Add egg yolk  
and mix on speed 1/Low until crumbly,  
15 seconds. Press into bottom of  
prepared pan. Bake in preheated 350°F  
oven for 10 minutes, until slightly  
puffed (crust may have cracked  
appearance, which is normal). Place on  
a rack to cool. When the pan is cool to  
touch, wrap a sheet of aluminum foil  
around the bottom and sides of the pan  
so that foil comes up at least 2 inches.  
Preparation: 20 minutes, plus baking  
times.  
Makes 12 to 16 servings  
cooking spray  
Nutritional information per serving (16 servings):  
2
tablespoons instant espresso  
powder  
Calories 368 (48% from fat) • carb. 41g • pro. 8g  
• fat 20g • sat. fat 12g • chol. 116mg • sod. 290mg  
• calc. 89mg • fiber 1g  
½
3
cup half-and-half  
tablespoons unsalted butter, cut  
in ½-inch pieces  
Variation: After the cheesecake is  
mixed, add 3 ounces each chopped  
white and bittersweet chocolate using  
speed 1/Low; mix for 15 seconds to  
combine.  
2½ cups granulated sugar, divided  
¾
¼
½
¼
cup unbleached, all-purpose flour  
cup unsweetened cocoa  
teaspoon cinnamon  
teaspoon baking powder  
¹/8 teaspoon salt  
11  
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*Warm cold eggs safely before using by  
placing in a bowl of hot (not boiling)  
water for 10 minutes. They will  
incorporate more easily into your  
mixture.  
Variation: Cocoa Whipped Cream:  
Place 1¼ cups heavy cream, 3  
tablespoons granulated sugar, 1  
tablespoon unsweetened cocoa, and 1  
teaspoon vanilla in mixing bowl. Whip  
as directed.  
SAVORIES  
Herbed Cheese  
Instead of purchasing expensive  
herb flavored cheeses, you can easily  
prepare your own.  
Sweetened Freshly  
Whipped Cream  
Preparation: 10 minutes or less.  
Makes about 2 cups  
Sweetened whipped cream is the perfect  
finish for just about any dessert, or spoon  
a dollop over coffee or hot chocolate.  
8
ounces cream cheese (lowfat or  
regular), cut into 8 pieces  
ounces chèvre or other goat  
cheese (soft type, not aged)  
garlic clove, peeled and minced  
tablespoon finely minced shallot  
or green onion  
5
Preparation: less than 5 minutes.  
Makes 2 cups  
1
1
1¼ cups heavy cream, chilled  
2
tablespoons granulated sugar  
1½ teaspoons vanilla extract  
1
tablespoon finely chopped fresh  
parsley  
Place the cream, sugar, and vanilla in a  
medium stainless or glass mixing bowl.  
Using the chef’s whisk, beat on speed  
4/High until whipped to desired  
thickness – about 45 seconds for softly  
whipped cream, about 1 minute for  
stiffly whipped cream.  
1
½
¼
teaspoon herbes de Provence  
teaspoon kosher salt  
teaspoon white pepper  
dash hot sauce, to taste  
Place all ingredients in a medium bowl.  
Mix on speed 2/Low for 1 minute, then  
increase speed to speed 3/Medium to  
whip for an additional 2 minutes until  
light and fluffy. Allow to stand at least  
30 minutes before serving, to allow  
flavors to blend. Transfer to a  
Nutritional information per serving (2 tablespoons):  
Calories 70 (86% from fat) • carb. 2g • pro. 0g  
• fat 7g • sat. fat 4g • chol. 25mg • sod. 7mg  
• calc. 12mg • fiber 0g  
resealable container and refrigerate.  
Remove from refrigerator 15 minutes  
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before serving to soften. Serve with  
crackers, pita or bagel chips. This  
cheese also makes a good topping for  
baked potatoes.  
½
teaspoon basil  
Place the garlic, mustard, vinegar, salt,  
and pepper in a medium bowl. Beat on  
speed 2/Low until well blended, 30  
seconds. With the mixer running, add  
the oils in a slow, steady stream, about  
1½ minutes; continue to mix until  
totally blended. (If vinaigrette is made  
ahead and separation occurs, mix on  
speed 1/Low until blended.)  
¹/8 teaspoon freshly ground  
black pepper  
Combine all ingredients in a medium  
bowl. Mix on speed 2/Low until well  
blended and smooth, 2 minutes. Mix on  
speed 3/Medium to lighten, 1 minute.  
Transfer to a resealable container and  
refrigerate for 30 minutes or longer to  
allow flavors to blend before serving.  
Nutritional information per serving (2 tablespoons,  
made with lowfat cream cheese):  
Calories 58 (69% from fat) • carb. 1g • pro. 3g  
• fat 4g • sat. fat 3g • chol. 9mg • sod. 156mg  
• calc. 35mg • fiber 0g  
Nutritional information per serving (1 tablespoon):  
Calories 92 (98% from fat) • carb. 1g • pro. 0g  
• fat 10g • sat. fat 1g • chol. 0mg • sod. 54mg  
• calc. 1mg • fiber 0g  
Roasted Red Pepper  
and Sun-dried  
Tomato Dip  
Nutritional analysis per serving (2 tablespoons),  
made with lowfat products:  
Calories 54 (52% from fat) • carb. 4g • pro. 2g  
• fat 3g • sat. fat 2g • chol. 7mg • sod. 111mg  
• calc. 43mg • fiber 0g  
Serve this dip with crackers, bagel chips or  
pita chips. For a change, try it as a spread  
on sandwiches, or as a topping for baked  
potatoes.  
Creamy Blue Cheese  
Dressing  
Basic Vinaigrette  
This version is much lower in fat than  
traditional blue cheese dressings. Try it as  
a dip for celery the next time you serve  
buffalo-style wings.  
The perfect topping for a crisp green salad,  
you can easily vary this by changing the  
flavor of the oil or vinegar, or by adding  
herbs.  
Preparation: 10 minutes or less.  
Makes 2 cups  
8
ounces cream cheese  
(lowfat or regular), cut into 8  
pieces  
Preparation: 10 minutes or less.  
Makes about 2 cups dressing  
Preparation: 10 minutes or less.  
Makes about 2 cups  
½
1
cup sour cream (lowfat or  
regular)  
roasted red pepper, cut into  
1-inch pieces  
1
½
garlic clove, peeled and chopped  
ounce shallot, peeled and  
chopped  
1
garlic clove, peeled and finely  
minced  
2
tablespoons Dijon-style mustard  
cup wine vinegar or lemon juice  
teaspoon kosher salt  
teaspoon freshly ground pepper  
cup vegetable oil  
1
cup nonfat yogurt  
½
½
¼
1
¹/ cup chopped sun-dried  
³
½
cup lowfat buttermilk  
tomatoes (not oil packed)  
¹/ cup lowfat mayonnaise  
³
1
1
tablespoon chopped fresh  
parsley  
garlic clove, chopped  
¾
½
teaspoon dry mustard  
teaspoon Worcestershire sauce  
½
cup extra virgin olive oil  
13  
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¼
3
teaspoon white pepper  
ounces crumbled blue cheese  
dash hot sauce – to taste  
chives in a 1½-quart saucepan. Simmer  
over low heat until butter is completely  
melted. Keep warm.  
Garlic & Chive Mashed  
Potatoes  
Old-fashioned comfort food at its best.  
For basic mashed potatoes, omit the  
garlic and chives.  
Drain the cooked potatoes and garlic,  
return to the saucepan, and place over  
low heat for 1 minute. Remove from the  
heat, and use speed 1/Low to mash the  
potatoes and garlic until somewhat  
smooth, about 30 seconds. While still  
mixing, add the hot milk and butter  
mixture, and mix until well blended,  
about 30 seconds. Mix on speed 3/  
Medium until fluffy, about 1 minute.  
Add the remaining salt and pepper; mix  
to blend, 15 seconds. Scrape down  
sides of pan with rubber spatula as  
necessary. Transfer the potatoes to a  
warm serving bowl and sprinkle with  
the remaining chopped chives. Serve  
immediately.  
Place the garlic, shallot, yogurt,  
buttermilk, mayonnaise, dry mustard,  
Worcestershire, and pepper in a  
medium bowl. Mix using speed 2/Low  
until smooth and creamy, 30 to 40  
seconds. Add the crumbled blue  
cheese and hot sauce. Mix using  
speed 2/Low for 20 to 30 seconds  
longer. Let stand for 30 minutes before  
using, to allow flavors to develop.  
Cover and refrigerate all unused  
portions. Keeps 1 week.  
Preparation: 20 minutes or less, plus  
cooking time for potatoes.  
Makes 7 cups (12 servings)  
3
pounds russet or Yukon Gold  
potatoes  
4-6 garlic cloves, peeled and halved  
2
1
¾
½
3
teaspoons kosher salt, divided  
teaspoon white wine vinegar  
cup whole milk  
Nutritional information per serving (4 teaspoons):  
cup half-and-half  
Calories 27 (54% from fat) • carb. 1g • pro. 1g  
• fat 1g • sat. fat 0g • chol. 2mg • sod. 47mg  
• calc. 29mg • fiber 0g  
tablespoons unsalted butter  
cup (¼ ounce) chopped  
fresh chives  
½
Nutritional information per serving:  
¼
teaspoon freshly ground white or  
black pepper  
Calories 149 (28% from fat) • carb. 24g • pro. 3g  
• fat 5g • sat. fat 3g • chol. 14mg • sod. 185mg  
• calc. 42mg • fiber 2g  
Peel the potatoes and cut into ½-inch  
slices. Place the potatoes, garlic, 1  
teaspoon kosher salt, and wine vinegar  
in a 3¾ quart saucepan* and cover with  
1 inch of cold water. Cover loosely and  
bring to a boil over high heat, then  
reduce heat to medium high and boil  
gently until potatoes are tender but not  
falling apart, about 15 to 18 minutes.  
While potatoes are cooking, combine  
milk, half-and-half, butter, and half the  
*Do not use nonstick cookware with the  
hand mixer.  
Tip: For a “lighter” everyday version,  
use evaporated fat-free milk (not  
reconstituted) in place of the milk and  
half-and-half.  
14  
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Preheat the oven to 350°F. Coat an  
8-cup shallow casserole/baking dish  
with cooking spray.  
Bake the preheated 350°F oven for 25  
to 30 minutes, until heated through and  
lightly browned on top. Serve hot.  
Souffléd Sweet  
Potatoes with Praline  
Topping  
Nutritional information per serving (12 servings):  
Place the sweet potatoes in a 3¾ quart  
saucepan and cover with 1 inch of cold  
water. Bring to a boil over high heat,  
reduce heat to medium and cook until  
potatoes are fork tender, about 15 to  
18 minutes. Drain and transfer to a  
large bowl. Add lemon zest and juice.  
Mash potatoes on speed 2/Low until  
smooth, about 40 seconds. Add half  
the brown sugar and 2 tablespoons of  
the butter; mix until well-blended,  
about 40 seconds. Add the evaporated  
fat-free milk; mix on speed 3/Medium  
until blended, 30 seconds. Mix in the  
eggs one at a time on speed 2/Low  
until smooth and blended, 30 seconds.  
Add 1 teaspoon of the salt and all the  
pepper; mix on speed 1/Low for 30  
seconds.  
Calories 308 (32% from fat) • carb. 49g • pro. 5g  
• fat 11g • sat. fat 4g • chol. 69mg • sod. 212mg  
• calc. 76mg • fiber 6g  
For easy entertaining, you may prepare the  
potatoes ahead of time. Make the topping  
just before putting them into the oven.  
Preparation: 20 to 25 minutes, plus  
cooking and baking times.  
Makes 8 to 12 servings  
cooking spray  
3½ pounds sweet potatoes or yams,  
peeled, cut into ½-inch slices  
zest of 1 lemon, finely chopped  
2
½
tablespoons fresh lemon juice  
cup firmly packed brown sugar  
(light or dark), divided  
tablespoons butter, room  
temperature, divided  
cup evaporated fat-free milk  
large eggs  
5
½
3
Transfer the sweet potato mixture to  
the prepared baking dish and spread  
evenly. Place the remaining butter in a  
1½-quart saucepan and melt over  
medium heat. Stir in the remaining  
brown sugar, half-and-half, remaining  
salt, cinnamon, nutmeg, and cayenne.  
Stir over medium heat until sugar is  
dissolved. Stir in the pecans and  
simmer until slightly thickened. Spread  
this mixture over the sweet potatoes in  
the casserole.  
1½ teaspoons kosher salt, divided  
teaspoon freshly ground pepper  
¹/ cup half-and-half  
½
³
½
¼
teaspoon cinnamon  
teaspoon freshly grated nutmeg  
pinch cayenne  
²/ cup coarsely chopped pecans  
³
15  
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Melt butter in a 2¾-quart saucepan  
over medium heat. Stir in flour and  
cook, stirring constantly without  
browning, until the mixture bubbles,  
about 1 minute. Slowly whisk in milk,  
then vermouth. Cook until thickened,  
whisking constantly, about 2 to 3  
minutes; stir in cayenne and nutmeg.  
Remove from heat and transfer to a  
large bowl.  
individual soufflés. The centers will be  
just barely set and creamy. Sprinkle  
with chopped fresh chives and serve  
immediately.  
Three-Cheese Soufflé  
Full of rich cheese flavor, this soufflé  
makes a wonderful supper or brunch.  
Nutritional information per serving:  
Preparation: 25 to 30 minutes, plus  
baking time.  
Makes 8 servings  
Calories 280 (61% from fat) • carb. 9g • pro. 16g  
• fat 19g • sat. fat 10g • chol. 203mg • sod. 445mg  
• calc. 370mg • fiber 0g  
unsalted butter for dish(es)  
cup grated Reggiano Parmesan  
cheese, divided  
cup unsalted butter  
tablespoons unbleached,  
all-purpose flour  
½
Combine yolks, salt and pepper in a  
small bowl; mix on Speed 1/Low until  
smooth, 30 seconds. While mixing on  
speed 2/Low, add yolk mixture to  
sauce all at once and mix until well  
blended, 20 seconds. Stir in cheeses  
on speed 1/Low, 20 seconds. Wash  
the beaters with hot water and soap;  
dry completely.  
¼
5
1¼ cups evaporated fat-free milk  
(not reconstituted)  
¼
cup dry white vermouth  
pinch cayenne  
pinch freshly ground nutmeg  
large egg yolks  
6
1
¼
¾
½
8
Place egg whites and cream of tartar in  
a large stainless or glass mixing bowl.  
Beat on speed 5/High until stiff peaks  
form, about 2½ minutes. Use a rubber  
spatula to stir 1 cup of the beaten egg  
whites into the cheese sauce, then  
gently fold the remaining egg whites  
teaspoon kosher salt  
teaspoon freshly ground pepper  
cup grated imported Gruyère  
cup grated sharp white Cheddar  
large egg whites  
¼
teaspoon cream of tartar  
into the mixture, 1/ at a time. Gently  
3
spoon the soufflé mixture into the  
prepared dish(es). Smooth over the top.  
Place in the hot 400°F oven and  
Arrange rack in lower third of oven;  
preheat oven to 400°F. Generously  
butter a 10-cup soufflé dish, (you may  
also use eight 1¼-cup individual  
soufflé dishes) and sprinkle with half  
the Parmesan.  
immediately reduce the heat to 375°F.  
Bake the soufflé until puffed and  
golden – about 45 to 50 minutes for the  
large soufflé and 25 to 30 minutes for  
16  
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Customer Service at Cuisinart, 150 Milford Road, East  
Windsor, NJ 08520.  
The retail store shall then, at its discretion, either  
repair the product, refer the consumer to an  
independent repair facility, replace the product, or  
refund the purchase price less the amount directly  
attributable to the consumer’s prior usage of the  
product. If the above two options do not result in the  
appropriate relief to the consumer, the consumer may  
then take the product to an independent repair facility  
if service or repair can be economically accomplished.  
Cuisinart and not the consumer will be responsible for  
the reasonable cost of such service, repair,  
Cuisinart®  
SmartPower™  
To facilitate the speed and accuracy of your return,  
please enclose $10.00 for shipping and handling of  
the product.  
Electronic Hand Mixer  
Please pay by check or money order (California  
residents need only supply proof of purchase and  
should call 1-800-726-0190 for shipping instructions).  
WARRANTY  
NOTE: For added protection and secure handling of  
any Cuisinart® product that is being returned, we  
recommend you use a traceable, insured delivery  
service. Cuisinart cannot be held responsible for in-  
transit damage or for packages that are not delivered  
to us. Lost and/or damaged products are not covered  
under warranty. Please be sure to include your return  
address, daytime phone number, description of the  
product defect, product model number (located on  
bottom of product), original date of purchase, and any  
other information pertinent to the product’s return.  
Your Cuisinart® SmartPowerElectronic Hand Mixer  
has been manufactured to the strictest specifications  
and has been designed for use with the authorized  
accessories and replacement parts.  
LIMITED THREE-YEAR  
WARRANTY  
This warranty is available to consumers only. You are  
a consumer if you own a Cuisinart® SmartPower™  
Electronic Hand Mixer that was purchased at retail for  
personal, family or household use. Except as  
otherwise required under applicable law, this warranty  
is not available to retailers or other commercial  
purchasers or owners.  
We warrant that your Cuisinart® SmartPower™  
Electronic Hand Mixer will be free of defects in  
materials and workmanship under normal home use  
for 3 years from the date of original purchase.  
replacement, or refund for nonconforming products  
under warranty.  
California residents may also, according to their  
preference, return nonconforming products directly to  
Cuisinart for repair, or if necessary, replacement, by  
calling our Consumer Service Center toll-free at 1-  
800-726-0190.  
Cuisinart will be responsible for the cost of the repair,  
replacement, and shipping and handling for such  
products under warranty.  
BEFORE RETURNING YOUR CUISINART® PRODUCT  
If you are experiencing problems with your Cuisinart®  
product, we suggest that you call our Cuisinart®  
Service Center at 1-800-726-0190 before returning  
the product serviced. If servicing is needed, a  
Representative can confirm whether the product is  
under warranty and direct you to the nearest service  
location.  
This warranty expressly excludes any defects or  
damages caused by accessories, replacement parts,  
or repair service other than those that have been  
authorized by Cuisinart.  
We suggest you complete and return the enclosed  
product registration card promptly to facilitate  
verification of the date of original purchase. However,  
return of the product registration card does not  
eliminate the need for the consumer to maintain the  
original proof of purchase in order to obtain the  
warranty benefits. In the event that you do not have  
proof of purchase date, the purchase date for  
purposes of this warranty will be the date of  
manufacture.  
This warranty does not cover any damage caused by  
accident, misuse, shipment or other ordinary  
household use.  
Important: If the nonconforming product is to be  
serviced by someone other than Cuisinart’s  
Authorized Service Center, please remind the servicer  
to call our Consumer Service Center at 1-800-726-  
0190 to ensure that the problem is properly  
diagnosed, the product is serviced with the correct  
parts, and the product is still under warranty.  
This warranty excludes all incidental or consequential  
damages. Some states do not allow the exclusion or  
limitation of these damages, so they may not apply to  
you.  
If your Cuisinart® SmartPowerElectronic Hand Mixer  
should prove to be defective within the warranty  
period, we will repair it, or if we think necessary,  
replace it. To obtain warranty service, simply call our  
toll-free number 1-800-726-0190 for additional  
information from our Customer Service  
CALIFORNIA RESIDENTS ONLY:  
California law provides that for In-Warranty Service,  
California residents have the option of returning a  
nonconforming product (A) to the store where it was  
purchased or (B) to another retail store which sells  
Cuisinart products of the same type.  
Representatives, or send the defective product to  
1ꢁ  
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Ice Cream  
Makers  
Cookware  
Toaster Ovens  
Blenders  
Coffeemakers  
Food  
Processors  
Cuisinart offers an extensive assortment of top quality products to make life in the  
kitchen easier than ever. Try some of our other countertop appliances and  
cookware, and Savor the Good Life®.  
©ꢀ00ꢁ Cuisinart  
Cuisinart® is a registered  
trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 0ꢂ5ꢀ0  
Printed in China  
0ꢁCUꢀ6515  
U IB-405ꢀA  
Any other trademarks or service marks of third parties referred to herein  
are the trademarks or service marks of their respective owners.  
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COLOR BREAK – PRINTING INKS  
Version no.: HTM3/HTM5 IB-4052A  
Size: 203mm(W) x 152mm(H)  
Total Pages: 20 pages  
Material: Cover : 157gsm MattArtpaper  
Inside : 120gsm GlossArtpaper  
Cyan  
Magenta  
Yellow  
Black  
Coating: Gloss Varnishing  
Color: Cover:4C + 1C (Black)  
Inside:1C + 1C (Black)  
All art prints CMYK  
Date: 08-10-2007  
P. O. No. 0708000 (08-00-2007_OP)  
Coordinator: Astor You  
Printer: Chung Tai  
Other Instructions:  
PMS 5555 prints to match  
Hi res in place  
Size: 8” x 6”  
Date: 07/30/07 Initials: dd  
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