Cuisinart CSB-79C Manual

®
INSTRUCTION AND
RECIPE BOOKLET
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
Smart StickTM Two Speed Hand Blender CSB-79C

23
IMPORTANT SAFEGUARDS
When using an electrical appliance, basic safety precautions should
always be followed, including the following:
1. READ ALL INSTRUCTIONS.
2. Unplug from outlet when not in use, before putting on or
taking off parts, and before cleaning. To unplug, grasp plug
and pull from electrical outlet. Never pull cord.
3. To protect against electrical shock, do not put the motor body,
cord or electrical plug of this hand blender in water or other
liquids. Only the detachable blending shaft and other certain
parts of this appliance have been designed for immersion into
water or other liquids. Never submerge any other portion of this
unit. If hand blender falls into liquid, remove immediately. Do not
reach into the liquid without unplugging the unit first.
4. This appliance should not be used by children. To avoid
possible accidental injury, close supervision is necessary when
any appliance is used by or near children.
5. Avoid contact with moving parts.
6. During operation keep hands, hair and clothing, as well as
spatulas and other utensils, away from attachments and any
mixing container to reduce risk of injury to persons and/or
damage to the appliance. A spatula may be used, but must be
used only when the unit is not operating.
7. Do not operate any appliance with a damaged cord or plug,
or after the appliance has malfunctioned or has been dropped
or damaged in any way or is not operating properly. Return the
appliance to the Customer Service Centre (see Warranty for
details) for examination, repair or mechanical or electrical
adjustment.
8. Remove detachable shaft from the blender before washing the
blades or shaft.
9. Blades are SHARP. Handle carefully when removing,
inserting or cleaning. Exercise the same care when
removing, inserting the cutting blade or reversing disc for
the food processor attachment.
10. When mixing liquids, especially hot liquids, use a tall container
or make small quantities at a time to reduce spillage, splattering
and possibility of injury from burning.
11. To reduce the risk of injury, never place chopper/grinder
attachment cutting blade on base without first putting work
bowl properly in place.
12. Be certain the food processor attachment cover is securely
locked in place before operating appliance. Do not attempt to
remove cover until blade has stopped rotating.
13. Check work bowl for presence of foreign objects before using.
14. The use of attachments or accessories not recommended by
Cuisinart may cause fire, electrical shock, or risk of injury.
15. Do not use outdoors or for other than intended use.
16. Do not let any cord hang over the edge of the table or counter.
Do not let cord contact hot surfaces, including stovetop.
17. Make sure the appliance is off, the motor has stopped
completely, and the appliance is unplugged from outlet before
putting on or taking off attachments, and before cleaning.
18. Maximum rating is based on the 400W food processor
attachment that draws the greatest power.
19. Do not operate your appliance in an appliance garage or
under a wall cabinet. When storing in an appliance garage
always unplug the unit from the electrical outlet. Not
doing so could create a risk of fire, especially if the appliance
touches the walls of the garage or the door touches the unit
as it closes.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
NOTICE
This appliance has a polarized plug (one blade is wider than the
other). As a safety feature, this plug will fit in a polarized outlet only
one way. If the plug does not fit fully in the outlet, reverse the plug.
If it still does not fit, contact a qualified electrician. Do not attempt
to defeat this safety feature.

45
CONTENTS
Important Safeguards ....................................2
Unpacking Instructions ...................................4
Parts and Features ......................................5
Assembly..............................................7
Blending Attachment.................................7
Chopper/Grinder Attachment ..........................8
Whisk Attachment...................................8
Reversible Blade ....................................9
Operation.............................................10
Blending .........................................10
Chopping/Grinding .................................10
Whisking .........................................11
Cleaning and Maintenance ...............................11
Tips and Hints .........................................12
Frequent Uses for Food Processor Attachment ...............14
Recipes ..............................................15
Warranty .............................................28
UNPACKING INSTRUCTIONS
Place the package containing the Cuisinart®Smart StickTM Two Speed
Hand Blender on a sturdy surface. Unpack the Smart StickTM Two
Speed Hand Blender from its box by removing the upper protective
insert. Gently slide the unit from the box. Remove all support
materials from the box and replace the upper insert. Save packaging
for possible repacking of the unit.
NOTE: The blending blade is extremely sharp.
Before using the Cuisinart®Smart StickTM Two Speed Hand Blender
for the first time, we recommend that you wipe the unit with a clean,
damp cloth to remove any dirt or dust. Dry it thoroughly with a soft
absorbent cloth. To clean all parts see instructions on page 11. Read
all instructions completely for detailed operating procedures.
PARTS AND FEATURES
1. Low/High Two Speed Power Button: Allows you to
activate the hand blender at the touch of a button. Simply
press and hold down the Low or High button to blend or
pulse. Once the button is released, blending will stop.
2. Comfort Grip Handle: The handle allows you to control the
hand blender with ease.
3. Motor Body Housing
4. Blending Attachment: This attachment easily snaps into
the motor body housing. The fixed stainless blade is
partially covered by a stainless housing that keeps
splashing to a minimum. Press the release button on the
back of the unit to detach for easy cleaning.
5. Whisk Attachment: Whisk attachment snaps into the
motor body housing. This attachment is great for whipping
cream, egg whites and other delectable treats.
a. Gearbox: Whisk attaches to it.
6. Chopper/Grinder Attachment with Reversible Blade:
Chop, mince and grind with the Cuisinart chopper/grinder
attachment. Chopper/grinder attaches to the blender motor
body in place of the blender shaft or whisk attachment.
7. Mixing Cup: 2-cup (500 ml) blending cup is microwave and
dishwasher safe. Use this container to blend drinks,
shakes, salad dressings and more. Designed for easy
gripping and drip-free pouring.

Motor
Body
Housing
Detachable
Blending Shaft
Blade
Guard
Work Bowl
Cover
Chopper/Grinder
Attachment
Work Bowl
Low/High
Button
Comfort
Handle
Detachable
Gearbox
Reversible
Blade
67
PARTS AND
FEATURES ASSEMBLY
BLENDING ATTACHMENT
1. Align the motor body housing
with the blending shaft and push
the pieces together until you hear
and feel them click together. It
may be helpful to press the
release button when assembling.
2. Plug the power cord of the hand
blender into an electrical outlet.
CHOPPER/GRINDER
ATTACHMENT
1. Connect the motor body
housing to the top of the
work bowl cover.
2. Align the spine in the
food processor cover’s
drive shaft with the
ribbed opening on the
underside of the motor
body housing.
3. When aligned properly,
slide the two pieces
together until you feel
and hear a slight click.
Whisk
Attachment

B
A
SHARP SIDE
A.
89
CHOPPER/GRINDER ATTACHMENT
1. Place the chopping/grinding blade into centre of the work
bowl over metal blade shaft.
2. Place the motor body housing with cover on top of the work
bowl and rotate counterclockwise to lock into place.
3. Plug the power cord of the hand blender into an electrical
outlet.
WHISK ATTACHMENT
1. Align the motor body
housing with the assembled
whisk attachment and push
the pieces together until you
hear and feel them click
together. It may be helpful to
press the release button
when assembling.
Note: Whisk and whisk
gearbox are detachable
from one another.
REVERSIBLE BLADE
The Cuisinart®Smart StickTM Two Speed Hand Blender chopper/
grinder attachment is equipped with a reversible blade. This blade is
sharp on one side and blunt on the other. The blade is attached to a
plastic ring that slides over the plastic blade sheath, so it can be
easily turned over to select the appropriate blade. To reverse the
blade, see detailed instructions below. Also see Frequent Uses for
Chopper/Grinder (page 14).
Assemble the parts.
1. Place the work bowl on a flat, dry, stable surface. It should
be close to an electrical outlet of the same voltage as stated
on the rating plate on the hand blender.
2. The metal blade assembly shaft (A) is
attached to the bottom of the work bowl.
If not already in place, slide the fully
assembled blade assembly (B) over the
top of the metal blade assembly shaft.
2a. Put together the blade assembly if not assembled:
Very carefully connect the blade ring (C) to the plastic blade
sheath (D). Line up the blade ring opening with the plastic
sheath. There are notches (E) on opposite sides of the interior
of the hub. These fit over ridges on the sides of the plastic
blade sheath (G). Let the blade ring slide to the bottom of the
plastic sheath. HOLD THE BLADE RING BY THE CENTRAL
HUB HOLDING RIBS (grips) (F) ONLY. DO NOT TOUCH THE
RAZOR-SHARP BLADES. Pick up the blade ring by its hub
holding ribs (grips) and turn it very slightly clockwise. This
locks it in place on the plastic blade sheath and prevents it
from sliding up during processing.
Note these important features of the blade ring. The blade ring can
be placed over the plastic blade sheath in two different ways:
If you hold it this way (A), you will see the word “Sharp” on the
blade. Assemble the blade this side up to use the sharp edge.
C
D
GF
E

10 11
If you hold it this way (B), you will see no writing on the blade.
Assemble the blade this side up to use the blunt edge. (See
the section on processing food, page 14, for information about
when to use the blunt edge.)
OPERATION
BLENDING
The specially designed blade is for mixing and puréeing all kinds of
foods, including salad dressings, powdered drink products, soups and
sauces and blended drinks like milkshakes or smoothies.
This blade mixes and stirs while adding only a minimum of air to your
mixture. A gentle up-and-down motion is all you need to make the
most flavorful, full-bodied recipes. Be careful never to remove the
blending shaft from the liquid while in operation, for it will splatter.
Tilt the pan or bowl away from you if needed to ensure the protective
blade guard on the blending shaft is fully submerged.
1. Put blending shaft into mixture to be blended.
2. Press and hold the desired speed button. The hand blender
will continue to run as long as the button is pressed in. To
turn hand blender off, release the Power button and the
motor will stop.
3. Do not press the button for longer than 60 seconds at a
time.
4. Unplug immediately after use.
CAUTION: DO NOT PUT FINGERS NEAR BLADE. TO
DISLODGE FOOD, UNPLUG HAND BLENDER FROM THE
OUTLET FIRST.
PULSING
To pulse, press and release desired speed button.
CHOPPING FOOD
1. Place the work bowl firmly on a flat, sturdy surface like a
countertop.
2. Put food in the work bowl. Be sure the food is cut into small
pieces (½ to 1 inch), and the bowl is not overloaded.
3. Put the work bowl cover on top of the work bowl. Be sure the
cover is properly seated.
4. Press and hold the desired speed button.
Note: Due to the powerful motor provided with this unit,
Cuisinart recommends using one hand to support the work
bowl during operation.
5. When you have finished processing the food, stop the
machine by taking your finger off the desired speed button.
6. WHEN THE BLADE STOPS MOVING, unplug the unit.
7. Remove the motor body with the cover from the work bowl.
8. Carefully remove the chopping blade, holding it by the
gripping ridges on the plastic sheath. NEVER TOUCH THE
BLADE ITSELF.
9. Remove food with a spatula.
Note: Do not operate the chopper/grinder attachment
without food contents in the work bowl.
WHISKING
1. Insert the whisk attachment into the motor body.
(See Assembly for Whisk Attachment, page 8.)
2. Plug electrical cord into a wall socket.
3. Put the whisk into mixture to be blended.
4. Press and hold the desired speed button. The hand blender
will continue to run as long as the switch is pressed in. To
turn hand blender off, release the speed button and the
motor will stop.
CLEANING AND MAINTENANCE
HAND BLENDER
Always clean the motor body and blending shaft thoroughly after
using. Remove the blending shaft from the motor body. Clean the
motor body only with a sponge or damp cloth. Do not use abrasive
cleaners that could scratch the surface. To clean the blending shaft,
wash by hand in hot water using mild detergent. Be mindful of the
fixed razor-sharp edges.
CHOPPER/GRINDER ATTACHMENT
To simplify cleaning, rinse the work bowl, blade and cover
immediately after use so that food won’t dry on them. Do not
submerge the work bowl cover in water or put in the dishwasher.
Wash chopping blade and work bowl in warm, soapy water. Rinse
and dry. Wipe the underside of the cover with a sponge or damp
cloth to remove any food. Wash the blade carefully. Avoid leaving it in
soapy water where it may disappear from sight.
You can wash the work bowl and chopping blade, on the upper shelf
of your dishwasher. Unload the dishwasher carefully to avoid contact
with the sharp blade. Wipe the motor body and top of the cover
with a damp sponge or cloth. Dry it immediately. Never submerge
the motor body or the cover in water or other liquids. The food
processor attachment is intended for HOUSEHOLD USE ONLY.
B. BLUNT SIDE UP

12 13
WHISK ATTACHMENT
To clean your whisk attachment, simply release the attachment from
the motor body housing. Once the whisk is removed, detach the metal
whisk from the gearbox by pulling the pieces apart. To clean the
gearbox, simply wipe with a damp cloth. To clean the metal whisk,
wash with warm soapy water or put in the dishwasher. Do not
submerge the gearbox in water or any other liquid.
Any service, other than cleaning and normal user maintenance, should
be performed by an authorized Cuisinart Service Representative.
TIPS AND HINTS
FOR HAND BLENDER
•Be sure that blending blade guard is fully submerged before
blending ingredients.
•To purée a soup, use the hand blender to blend the soup
ingredients to the desired consistency, using a gentle up-and-
down motion right in the saucepan or pot.
•When blending ingredients right in a pot or pan tilt the pan away
from you to create a deeper area for blending to prevent
splatter.
•When using a nonstick cooking surface, be careful not to
scratch the coating with the hand blender.
•When blending into the blending cup, for example when making
a fruit smoothie, cut most solid foods into ½ inch (1.25 cm)
pieces for easy blending.
•Use the hand blender to make smooth gravies and pan sauces.
•Do not immerse motor body housing in water or any other
liquid.
•When blending in the mixing cup, pour liquid ingredients in first,
unless recipe instructs otherwise.
•The hand blender is perfect for frothing milk for cappuccino or
lattés. Just warm milk in a small saucepan, and then pulse the
hand blender gently, being sure to keep the blending blade
guard fully submerged.
•Do not let hand blender stand in a hot pot on stove while not in
use.
•Do not attempt to blend fruit pits, bones or other hard materials
as these are liable to damage the blades.
•Do not fill mixing containers too full. The level of mixture will rise
when blending and can overflow.
•To whip air into a mixture, always hold the blade just under the
surface.
•Using a gentle up-and-down motion is the best way to blend
and incorporate ingredients uniformly.
•Liquid should not come closer than 1-inch (2.5 cm) of where the
shaft attaches to the motor housing.
FOR WHISK ATTACHMENT
• Donotimmersewhiskattachmentgearboxinwateroranyother
liquid.
• Usethewhiskattachmentforbeatingheavycreamoreggwhites.
• Whenbeatingeggwhitesuseaverycleanmetalorglassbowl,
never plastic. Plastic can contain hidden oils and fats that can ruin
the delicate egg white foam. To help stabilize the egg whites, add
1
/
8
teaspoon of cream of tartar per egg white prior to beating them.
(If using a copper bowl omit the cream of tartar.) Beat the egg
whites until desired peaks form.
• Itmayalsobeusedforanytaskthatyouwouldnormallywhiskby
hand, like crêpe batters or eggs for omelets.
• Beatingtheeggwhitestoolongcausesthemtodryoutand
become less stable.
• Whenaddingsugartobeateneggwhites,additslowlywhensoft
peaks just begin to form and then continue beating to form
desired peaks.
• Whenbeatingheavycream,ifpossibleandtimeallows,usea
chilled bowl and chill the whisk attachment. The best shaped bowl
for whipping cream is one that is deep with a rounded bottom to
minimize any splatter.
• Thecreamshouldcomeoutoftherefrigeratorjustbeforewhipping.
Whipped cream may be used at either soft or firm peaks
depending on preference. It may be flavoured as desired. For best
results, whip cream just before using.
FOR FOOD CHOPPER/GRINDER ATTACHMENT
• Whenmakingcompoundbutters,removethebutterfromthe
refrigerator and let it come to room temperature before blending the
ingredients.
• Somespicesmayscratchtheworkbowl.
• Liquidsinworkbowlshouldnotexceed1½cups(375ml).Use
quantities given in the recipe section as a guide.
• Donotoverloadworkbowl.Forbestresultsmostfoodsshould
not reach more than
2
∕
3
of the way up the work bowl.
• Donotattempttochopfruitpits,bonesorotherhardmaterials,as
these are liable to damage the blades.
• Donotimmersefoodprocessorcoverinwateroranyotherliquid.
• Donotoperatechopper/grinderattachmentformorethan
30 seconds continuously.
• Thesizeofpiecesyouputinbowlshouldbeaboutthesamesize
to achieve even results.
• Forrawingredients:peel,coreand/orremoveseedsandpits.
Food should be between ½ and 1-inch (1.25 cm and 2.5 cm),
depending on hardness of the food.
• Pulsefoodin1-secondincrementstochop.Forthefinestchop,
process continuously. Watch ingredients closely to achieve desired
consistency and scrape the work bowl as necessary.

15
FREQUENT USES FOR CHOPPER/GRINDER
Ingredient Suggested Blade* Speed Comments
Baby foods (always
consult a pediatrician
or family physician for
appropriate food recom-
mendations)
Sharp Blade Low-
High
Place small amounts of cooked foods into
chopper/grinder bowl. Add small amount of
appropriate liquid. Pulse to chop, then hold
to blend.
Bread Crumbs - fresh
or dry (day old) Sharp Blade High Pulse to chop, then process until desired consistency is reached.
Hard Cheese (Asiago,
Locatelli, Parmesan,
Romano, etc.) (Not
recommended for softer
cheeses unless making
a dip or dressing)
Sharp Blade High Cut into 1/4-inch pieces. Pulse to chop, then
process until desired consistency is reached.
Chocolate Sharp Blade High
Cut into ½ inch (1.25 cm) pieces; may chill in
freezer for 3 minutes before chopping. Pulse
to chop, then process, no more than
1 ounce (30 g) at a time, until desired texture
is reached.
Creamy Dressing
and Dips Sharp Blade Low
Place ingredients in chopper/grinder bowl; do
not cover or spill on stem. Use pulse action to
chop, then continuous-hold action to blend to
desired consistency.
Garlic Sharp Blade High Peel up to 6 cloves. Pulse to chop.
Gingerroot (fresh) Sharp Blade High Peel, cut into-½ inch (1.25 cm) pieces. Pulse to
chop ½ ounce (15 g) at a time.
Hard Spices
(coriander, dill, poppy,
star, anise, etc.) Sharp Blade High Pulse to chop until desired consistency. Pulse
with sharp blade to get fine results.
Herbs (fresh) Sharp Blade High ½ cup (125 ml); must be clean/dry. Pulse
to chop
Nuts Dull Blade High
Shelled; toast first for best flavour. Pulse to
chop, process up to a ¹∕³cup (75 ml) at a time,
until desired consistency is reached. May be
processed to nut-butter stage.
Onion Sharp Blade High Peel, cut into ½-inch (1.25 cm) pieces. Pulse to chop, up to ½ cup (125 ml) at a time, until
desired chop is reached.
Vegetables (cooked) Sharp Blade Low-
High
Cut into inch pieces; pulse to chop, up to ½
cups (125 ml) at a time. Add cooking liquid,
stock or milk to process to a puree. It is not
recommended for making mashed potatoes
Vegetables (uncooked) Sharp Blade High
Peel as needed; cut into ½-inch (1.25 cm)
pieces. Peel celery with peeler to remove
tough strings. Chop/process up to ½ cup (125
ml) at a time.
Meat (Beef, Pork) Sharp Blade High 6 oz. or 175g, cut into ½ inch (1.25 cm)
pieces. Pulse until desired consistency.
Simple Blending Dull Blade Low-
High For light mixing and incorporating.
Cream (for whipping) Dull Blade High ¼ cup (60 ml). Whisk until desired
consistency.
Egg whites (for whipping) Dull Blade High 2 to 3 egg whites. Process until desired consistency.
* See page 9 for instructions on how to safely change the blade from the sharp side to the blunt side.
SMOOTHIES AND DRINKS
BLUEBERRY BANANA ANTIOXIDANT SMOOTHIE
Makes 2 cups (500 ml)
1 cup (250 ml) frozen blueberries
1 small (4½ ounces [125 g]) banana, sliced
¾ cup (175 ml) soy milk or fat free milk
14 grams soy protein powder (or soy protein isolate)
1 teaspoon (5 ml) flax seed oil
1-2 teaspoons (5 - 10 ml) honey (optional)
Place blueberries, banana, soy milk, protein powder, flax seed oil and
honey, if using, in mixing beaker. Insert the Cuisinart®Smart StickTM,
making sure the protective guard is submerged. Blend, using a gentle
up-and-down motion until ingredients are combined, about 30 seconds.
Nutritional information per cup (250 ml) (made without honey):
Calories 159 (17% from fat) • carb. 26g • pro. 9g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 89mg • fiber 4g
STRAWBERRY KIWI SMOOTHIE
Makes one 14-ounce (400 ml) smoothie
1 cup (250 ml) frozen strawberries, partly thawed
1 kiwi, peeled, cut into eighths
1⁄2cup (125 ml) fat free vanilla yogurt
1⁄2cup (125 ml) fat free milk
1 tablespoon (15 ml) honey
Place ingredients in the mixing beaker. Insert the Cuisinart®Smart
StickTM, making sure the protective guard is submerged. Blend, using a
gentle up-and-down motion until ingredients are well combined, about
30 seconds.
Nutritional information per smoothie:
Calories 286 (2% from fat) • carb. 63g • pro. 11g • fat 1g • sat. fat 0g
• chol. 4mg • sod. 133mg • calc. 371mg • fiber 6g

16 17
FROZEN COFFEE FRAPPÉ
Makes one 12-ounce (340 ml) beverage
3⁄4cup (175 ml) coffee ice cream or ice milk
1⁄3cup (75 ml) strongly brewed coffee (may use espresso), chilled
2 tablespoons (30 ml) fat free milk
Place ingredients in mixing beaker. Insert Cuisinart®Smart StickTM,
making sure the protective guard is submerged. Blend, using an up-
and-down motion until ingredients are well combined, about 20 to
30 seconds.
For a thicker milkshake:
Fill mixing beaker with coffee ice cream up to the 11⁄2-cup (375 ml) mark.
Add 1⁄2cup (125 ml) brewed coffee and 2 tablespoons (30 ml) of fat free
milk. Blend using the same technique as above.
For a Mudslide variation:
Add 1 tablespoon (15 ml) each of Irish cream liqueur and Kahlúa®.
Nutritional information per shake:
Calories 428 (44% from fat) • carb. 51g • pro. 9g • fat 22g • sat. fat 13g
• chol. 90mg • sod. 209mg • calc. 343mg • fiber 0g
Kahlúa® is a registered trademark owned by the Kahlua Company.
PEACH MARGARITA
Makes 2 cups (500 ml)
1 cup (250 ml) frozen peaches
1 cup (250 ml) citrus juice
(orange, lime, lemon in any combination)
1⁄3cup (75 ml) good quality tequila
1⁄2tablespoon (7 ml) Triple Sec or Grand Marnier®
1-2 teaspoons (5 - 10 ml) granulated sugar
Place all ingredients in mixing beaker. Insert the Cuisinart®Smart StickTM,
making sure the protective guard is submerged. Blend, using an up-and-
down motion until ingredients are combined, about 30 seconds.
Nutritional information per serving (one cup [250 ml]):
Calories 177 (0% from fat) • carb. 25g • pro. 1g • fat 0g • sat. fat 0mg
• chol. 0mg • sod. 2mg • calc. 9mg • fiber 2g
MEXICAN HOT CHOCOLATE
Makes 12–16 servings
2 quarts (1.9 L) fat-free milk
3 sticks/ 3 inches (7.5 cm) cinnamon sticks
20 ounces (565 g) bittersweet chocolate (your favourite),
broken into chunks
1 tablespoon (15 ml) vanilla extract
Combine the milk and cinnamon sticks in a 3¾ quart (3.5 L) Cuisinart®
saucepan. Place over medium heat and stir constantly to heat until
steamy and just beginning to bubble around the edges. Reduce heat to
low and simmer for 10 minutes to infuse the cinnamon flavour into the
milk. Stir in the chocolate chunks. When chocolate is melted, remove
cinnamon sticks and stir in vanilla extract. Insert the blender and pro-
cess about 1 minute using a gentle up-and-down motion. Continue
blending until the mixture is creamy and frothy. Spoon into cups or
mugs and top with a dollop of freshly whipped cream if desired.
For Hot Cinnamon Mocha, add 3–4 tablespoons (45 ml-60 ml) instant
espresso powder to the milk when steeping with the cinnamon sticks.
Nutritional information per serving:
Calories 215 (52% from fat) • carb. 23g • pro. 7g • fat 14g
• sat. fat 8g • chol. 2mg • sod. 68mg • calc 184mg • fiber 1g
SOUPS, SAUCES, DIPS AND SPREADS
ASPARAGUS SOUP
Makes 2½ cups (625 ml)
2 ounces (56 g) shallot, peeled
1 tablespoon (15 ml) unsalted butter
1 clove garlic, peeled and crushed
1¼ pounds (625 g) fresh asparagus, tough ends removed
3 ounces (85 g) red potato, peeled, cut in ½ inch (1.25 cm) dice
¼ cup (50 ml) dry white wine
1½ cups (375 ml) fat-free low-sodium chicken broth
¾ teaspoon (4 ml) kosher salt
¼ teaspoon (1 ml) freshly ground pepper
¼ teaspoon (1 ml) dried basil
¼ cup (50 ml) heavy cream (optional)
Insert the blade assembly in the prep bowl. Place the shallot in the prep
bowl, connect hand blender motor body to the top of the chopper/
grinder attachment cover, cover prep bowl and pulse 10 times to finely-
chop. Melt butter in a 3-quart (3 L) saucepan over medium low heat.
Add shallots and crushed garlic and “sweat” over medium-low heat for
about 5 minutes. Do not allow the shallots and garlic to brown. While
shallots are cooking, cut the asparagus into ½ inch (1.25 cm) pieces and

18 19
reserve the tips. When shallots are soft, add asparagus and potato to
saucepan and cook for about 6 minutes longer, until asparagus is bright
in colour. Add wine and raise the heat to bring the wine to a boil.
Reduce the wine until a scant tablespoon remains. Add chicken stock.
Bring to a boil and then reduce heat to low. Simmer for about
20 minutes until the vegetables are soft. Insert the blender into the
saucepan, making sure the protective guard is submerged. Blend, using
a gentle up-and-down motion until ingredients are well combined, about
40–50 seconds. Season with salt, pepper and basil. Stir in cream if
using. While soup is cooking bring 2 cups (500 ml) of water to a boil.
Add the asparagus tips and cook for 2 minutes until bright green. Drain
and immediately plunge into an ice-water bath to stop cooking.
Serve soup hot, garnished with reserved asparagus tips.
Nutritional information per ½ cup (125 ml) serving:
Calories 81 (28% from fat) • carb. 10g • pro. 4g • fat 3g
• sat. fat 1g • chol. 6mg • sod.525mg • calc. 36mg • fiber 2g
CURRIED CAULIFLOWER SOUP
Makes 5 cups (1.25 L)
1 tablespoon (15 ml) olive oil
4 ounces (115 g) leeks, washed and trimmed,
dark green parts removed, sliced
1 teaspoon (5 ml) curry powder
¼ teaspoon (1 ml) turmeric
½ teaspoon (2 ml) kosher salt
1 head of cauliflower (about 1¾ pounds [795 g])
cut into small florets
3½ ounces (100 g) red potato peeled and cut into ½ inch
(1.25 cm) cubes
½ cup (125 ml) white wine
3½ cups (875 ml) chicken stock or vegetable stock
1 teaspoon (5 ml) lemon or lime juice
Place a 4-quart (4 L) saucepan over medium heat and add olive oil. Add
leeks and “sweat” for about 6–8 minutes until very soft. Add curry
powder, turmeric, and salt to leek mixture and cook for about 1–2
minutes. Add cauliflower florets and potato. Stir to coat with spices and
cook for another 5 minutes to soften slightly. Add white wine and
increase heat to bring to a boil. Reduce the wine until there is a scant
amount left. Add stock just to cover. Bring to a boil and then reduce
heat to medium low. Simmer for about 25 minutes or until the vegeta-
bles are very soft.
Insert the blender into the saucepan, making sure the protective guard is
submerged. Blend, using an up-and-down motion until ingredients are
well combined, about 45–50 seconds. Add lemon juice. Taste and adjust
seasoning accordingly.
Nutritional information per ½ cup (125 ml) serving:
Calories 71 (22% from fat) • carb. 10g • pro. 4g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 350mg • calc. 39mg • fiber 3g
SWEET RED PEPPER COULIS
Makes 2½ cups (625 ml)
1 tablespoon (15 ml) olive oil
1 medium yellow onion, peeled, roughly chopped
6 cloves of garlic, peeled and smashed
3 medium red peppers [about 6 ounces (175 g) each],
roughly chopped
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly ground pepper
¼ cup (50 ml) dry white wine
¼ cup (50 ml) chicken stock
Heat the olive oil in a 2½ quart (2.3 L) saucepan over medium-low heat.
Add the onion, garlic, red pepper, salt, and pepper and stir to coat.
Reduce heat to low, cover loosely and “sweat” slowly until softened for
about 15–20 minutes. Take care that the vegetables do not pick up any
colour.
When vegetables are soft, add wine and increase the temperature so
that the wine comes to a boil. Reduce the wine until about 1 tablespoon
(15 ml) remains. Add stock and bring to a boil. Reduce heat to medium
low and simmer for about 10 minutes. Insert the blender into the
saucepan, making sure the protective guard is submerged. Blend, using
an up-and-down motion until ingredients are smooth and well combined,
about 50–60 seconds.
Nutritional information per ½ cup (125 ml) serving:
Calories 41 (33% from fat) • carb. 5g • pro. 1g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 148mg • calc.13mg• fiber 1g
GREEN CHILE SAUCE
Makes 2¼ cups (550 ml)
1½ pounds (750 g) Anaheim or green New Mexican chiles
1 small onion [approximately 3¼ ounce (90 g)],
cut into quarters
1 large garlic clove, peeled
1 jalapeño pepper [approximately ½ ounce (14 g)], cut in half,
seeds and stem removed
1 tablespoon (15 ml) unsalted butter
1 tablespoon (15 ml) flour
1½ cups (375 ml) chicken stock

20 21
¾ teaspoon (4 ml) kosher salt
Preheat oven to 450°F (230°C). Place peppers on a baking sheet and
roast until very dark and skin is coming away from the pepper, about 30
minutes. Place roasted peppers in a mixing bowl and cover with plastic
wrap in order for the skins to loosen about 15 minutes.
Insert the blade assembly in the prep bowl. Place the onion, garlic, and
jalapeño in the prep bowl and pulse approximately 8 times to a rough chop.
Peel the cooled peppers, discarding all skin, seeds, and stems. Place in
prep bowl and pulse 6 times to chop.
Place a 3½ quart (3.3 L) sauté pan over medium heat and add the
butter. Add the onion, garlic and jalapeño mixture and sauté for about
4–5 minutes until soft. Stir in chopped chiles and cook for another
minute. Add flour and stir and cook for 2 minutes. Add stock and bring
to a boil. Add salt and reduce to a simmer for about 25 minutes. Insert
the blender into the saucepan, making sure the protective guard is
submerged. Blend, using an up-and-down motion until ingredients are
well combined, about 40–60 seconds, until the sauce reaches desired
consistency.
Nutritional information per ¼ cup (50 ml) serving:
Calories 39 (35% from fat) • carb. 5g • pro. 1g • fat 2g
• sat. fat 1g • chol. 3mg • sod. 476mg • calc. 59mg • fiber 1g
GARDEN VEGETABLE TOMATO SAUCE
Makes 4 cups (1 L)
1 tablespoon (15 ml) olive oil
4 ounces (125 g) yellow onion cut into quarters
2 garlic cloves, peeled and crushed
3½ ounces (100 g) red pepper, cut into 1-inch (2.5 cm) pieces
3 ounces (85 g) eggplant, peeled and cut into 1-inch
(2.5 cm) pieces
3 ounces (85 g) zucchini, cut into 1-inch (2.5 cm) pieces
3 ounces (85 g) summer squash, cut into 1-inch (2.5 cm) pieces
1 small carrot, peeled and cut into ½ inch (1.25 cm) pieces
¼ cup (50 ml) dry white wine
1 sprig fresh thyme
¾ teaspoon (4 ml) salt
1 28-ounce (875 g) can diced tomatoes
Insert the blade assembly in the prep bowl. Place the onion in the prep
bowl and pulse approximately 8 times to a rough chop.
Heat the olive oil in a 3-quart (3 L) saucepan over medium heat. Add the
chopped onion and the crushed garlic cloves to the pan and reduce
heat to low. One at a time, place the remaining vegetables in the prep
bowl and chop with 8 even pulses and then add to the pan, stirring
between each addition. After carrot is added, stir and allow vegetables
to cook over low heat for about 15 minutes. Add white wine and reduce
wine to 1 tablespoon (15 ml). Add thyme, salt, and tomatoes. Simmer for
25 minutes longer.
Insert the blender into the saucepan, making sure the protective guard is
submerged. Blend, using an up-and-down motion until ingredients are
well combined, about 50–60 seconds.
Nutritional information per ¼ cup (50 ml) serving:
Calories 60 (25% from fat) • carb. 9g • pro. 2g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 351mg • calc. 29mg • fiber 3g
BASIC VINAIGRETTE
Makes 1 cup (250 ml)
¼ cup (50 ml) wine vinegar
1 tablespoon (15 ml) Dijon mustard
¾ cup (175 ml) salad or olive oil
kosher salt and freshly ground pepper to taste
Place all ingredients in the Mixing/Measuring Cup. Process until
combined, about 10–15 seconds. Keep unused portions in an airtight
container in the refrigerator up to 2 weeks.
Nutritional analysis per tablespoon (15 ml):
Calories 91(98% from fat) • carb. 0g • pro. 0g • fat 10g
• sat. fat 1g • chol. 0mg • sod. 23mg • calc. 0mg • fiber 0g
CREAMY PARMESAN & ROASTED GARLIC DRESSING
Makes about 11⁄3cups (325 ml)
1 ounce (30 g) Parmigiano-Reggiano cheese,
cut in ½ inch (1.25 cm) cubes
4 cloves roasted garlic*
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (30 ml) red or white wine vinegar
2 tablespoons (30 ml) lowfat mayonnaise or pasteurized liquid
egg product (such as EggBeaters®)
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) anchovy paste
1 teaspoon (5 ml) Worcestershire sauce
1 teaspoon (5 ml) freshly ground pepper
1 cup (250 ml) extra virgin olive oil
Tabasco®or other hot sauce (to taste)

22 23
Insert the blade assembly in the prep bowl. Place the cheese cubes in
the prep bowl. Pulse to chop, 10 times, then process to chop finely,
about 15–20 seconds. Add remaining ingredients to prep bowl. Process
for about 30–40 seconds, until creamy and totally emulsified.
Nutritional analysis per tablespoon (15 ml):
Calories 53 (89% from fat) • carb. 1g • pro. 1g • fat 5g
• sat. fat 1g • chol. 4mg • sod. 82mg • calc. 18mg • fiber 0g
*To roast garlic: Place 12 or more peeled cloves in a double thickness of
aluminum foil, toss with a tablespoon (15 ml) of olive oil and fold the foil
to seal. Place in 375˚F (190°C) oven for 30–40 minutes, until tender and
browned. If you do not wish to roast the garlic, you may blanch it until
tender.
Egg Beaters®is a registered trademark owned by Nabisco Inc.
MAYONNAISE
Makes about 1¼ cups (300 ml)
¼ cup (50 ml) pasteurized liquid egg product
(such as EggBeaters®)
1 tablespoon (15 ml) fresh lemon juice
½ tablespoon (15 ml) Dijon mustard
1 cup (250 ml) vegetable oil
¼ teaspoon (1 ml) kosher salt
¼ teaspoon (1 ml) ground white pepper
Place all ingredients in Mixing/Measuring Cup in order listed. Insert
blender holding blade against bottom of container and process until
mixture begins to thicken, about 15 seconds. Continue processing with
a gentle up-and-down motion until thick, about 20–30 seconds longer.
Nutritional information per tablespoon (15 ml):
Calories 98 (98% from fat) • carb. 0g • pro. 0g • fat 11g
• sat. fat 1g • chol. 2mg • sod. 29mg • calc 1mg • fiber 0g
MANGO SALSA
Makes 1 cup (250 ml)
¼ red bell pepper [about 1 ounce (30 g)],
cut in ½ inch (1.25 cm) pieces [¼ cup (50 ml)]
1 small clove garlic, peeled
½ jalapeño pepper, stemmed and seeded,
cut in ½ inch (1.25 cm) pieces
½ small red onion [about 1½ ounces (42 g)], peeled,
cut in ½ inch (1.25 cm) pieces
1 mango (12–14 ounces [50 g]), peeled and pitted,
cut in ½ inch (1.25 cm) pieces
1½ tablespoons (25 ml) fresh cilantro leaves
2 teaspoons (10 ml) fresh lime juice
1½ teaspoons (7 ml) rice vinegar
(may use raspberry or white balsamic vinegar)
½ teaspoon (2 ml) honey
Insert the blade assembly in the prep bowl. Place the red bell pepper
pieces in the prep bowl and use the pulse to coarsely chop, 6–8 pulses.
Transfer to a 1-quart (1 L) bowl and reserve. Add the garlic, jalapeño
pepper and onion to the prep bowl, pulse 5 to 10 times to chop.
Remove and add to chopped red pepper. Add mango and cilantro to
prep bowl and pulse until mango reaches desired chopped consistency,
about 10 to 20 pulses. Transfer to the bowl with the chopped red
pepper and reserve. Stir in the lime juice, vinegar, and honey. Cover and
let sit for 30 minutes to allow the flavours to blend. If not using
immediately, cover and refrigerate. Mango Salsa is best when served the
day it is prepared, but may be prepared up to one day ahead. Remove
from the refrigerator 30 minutes before serving for best flavour.
Nutritional information per ¼ cup (50 ml) serving:
Calories 45 (3% from fat) • carb. 12g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 28mg • calc. 11mg • fiber 1g
GUACAMOLE
Makes 2⁄3cups (150 ml)
1 clove garlic, peeled and smashed
1 green onion, trimmed and cut in ½ inch (1.25 cm) pieces
½ jalapeño pepper, cored, seeded and cut in ½ inch (1.25 cm)
pieces
1 ripe avocado (about 10 ounces [285g], peeled and pitted,
cut into ¾ inch [1.9 cm] chunks)
1 tablespoon (15 ml) fresh lime juice
¼ teaspoon (1 ml) cumin powder
¼ teaspoon (1 ml) powdered coriander
¼ teaspoon (1 ml) kosher salt
Insert the blade assembly in the prep bowl. Place the garlic, green onion
and jalapeño pepper in the prep bowl. Pulse to chop, 10–12 times. Add
avocado, lime juice, cumin, coriander and salt. Pulse to chop avocado,
10 times, then process continuously until desired consistency is
reached, stopping every 20 to 30 seconds to scrape the bowl.
Transfer to a serving bowl, cover with plastic wrap placed directly on the
guacamole and refrigerate for 30 minutes before serving to allow the
flavours to blend.
Nutritional analysis per tablespoon (15 ml):
Calories 25 (72% from fat) • carb. 2g • pro. 0g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 65mg • calc 3mg • fiber 1g

24 25
ROASTED PEPPER TAPENADE
Makes 1 cup (250 ml)
1 small garlic clove, peeled
1 12-ounce (375 g) jar of roasted peppers, drained,
cut into 1-inch (2.5 cm) pieces
½ sun-dried tomato (oil packed)
2 tablespoons (30 ml) green pimento-stuffed olives, drained
½ teaspoon (2 ml) fresh thyme
½ teaspoon (2 ml) extra virgin olive oil
pinch salt
pinch pepper
Insert the blade assembly in the prep bowl. Place garlic in the prep bowl
and process for 10–15 seconds; scrape bowl.
Add remaining ingredients to prep bowl pulse evenly 10–15 times to
reach desired consistency. Season to taste. Serve with crackers or
crostini.
Nutritional information per ¼ cup (50 ml) serving:
Calories 50 (42% from fat) • carb. 5g • pro. 1g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 481mg • calc. 16mg • fiber 1g
WHITE BEAN SPREAD
Makes 1¼ cups (300 ml)
1 small garlic clove, peeled
6 fresh sage leaves
½ ounce (14 g) tomato
1 can (19 ounces [540 g]) of cannellini beans
(or other white beans), rinsed and drained
2 teaspoons (10 ml) extra virgin olive oil
½ teaspoon (2 ml) kosher salt
fresh ground pepper to taste
Insert the blade assembly in the prep bowl. Place garlic in the prep bowl
and process for 30 seconds. Add sage and pulse 4 times. Add tomato
and pulse 4 times. Add remaining ingredients to prep bowl pulse evenly
6–10 times to reach desired consistency. Season to taste. Serve with
crackers or as a topping for bruschetta. For a smoother spread, add
2–4 tablespoons (30-60 ml) water and process until smooth and creamy.
Nutritional information per ¼ cup (50 ml) serving:
Calories 120 (15% from fat) • carb. 20g• pro. 6g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 239mg • calc. 67mg • fiber 4g
TOMATO AND BASIL TOPPING FOR BRUSCHETTA
Makes 1 cup (250 ml)
1 small garlic clove, peeled
1½ tablespoon (25 ml) fresh basil leaves
1 pint (500 ml) grape tomatoes
3 teaspoons (15 ml) extra virgin olive oil
½ teaspoon (2 ml) salt
Insert the blade assembly in the prep bowl. Place garlic in the prep bowl
and run for 30 seconds. Add basil and pulse 4 times.
Add remaining ingredients to prep bowl pulse about 10–15 times to
reach desired consistency. Season to taste. Serve as topping for brus-
chetta.
Nutritional information per serving:
Calories 50 (61% from fat) • carb. 4g • pro. 1g • fat 4g
• sat. fat 1g • chol. 0mg • sod. 301mg • calc. 8mg • fiber 1g
DESSERTS
CHOCOLATE PISTACHIO MACAROONS
Makes about 30 cookies
¾ cup (175 ml) granulated sugar
½ cup (125 ml) shelled pistachios, unsalted
¼ cup (50 ml) Dutch processed cocoa
4 large egg whites
1 cup (250 ml) mini chocolate morsels
Preheat oven to 325°F (160°C). Line two 15 x 11½-inch (38 x 30 cm)
baking sheets with parchment paper.
Insert the blade assembly in the prep bowl. Place ¼ cup (50 ml) of the
sugar and the pistachios in the prep bowl and process for 30–40 seconds
until finely ground. Add cocoa and pulse 6 times to incorporate
.
Place egg whites in a glass or stainless mixing bowl. Insert the blender
fitted with the whisk attachment and beat whites. After 1½ minutes add
the remaining ½ cup (125 ml) of sugar. Whites should reach firm peaks
after 3 minutes.
Fold the pistachio and cocoa mixture into the egg whites in three
increments with a rubber spatula. Gently fold in the chocolate morsels,
taking care not to deflate.
Drop the batter in spoonfuls (2 tablespoons [30 ml]) onto the prepared
baking sheets. Bake in preheated 325°F (160°C) oven for 35–40 minutes,
until the cookies lift easily from the baking sheet and cookie bottoms are
smooth.
Transfer the parchment with the cookies from the hot pan to a cool
surface. Peel off the paper and store in airtight container once cooled.
Nutritional information per macaroon:
Calories 76 (38% from fat) • carb. 11g • pro. 1g • fat 3g
• sat. fat 1g • chol. 0mg • sod. 11mg • calc. 4mg • fiber 2g

26 27
SWEET WHIPPED CREAM
Makes 2 cups (500 ml)
1¼ cups (300 ml) heavy cream, chilled
2 tablespoons (30 ml) granulated sugar
1½ teaspoons (7 ml) vanilla extract
Place the cream, sugar, and vanilla in a large stainless or glass mixing
bowl. Insert the blender fitted with the whisk attachment. Start the
blender but be careful to have the whisk just skim the surface of the
cream. Blend until the cream gains some body and then move the
blender in an up-and-down motion throughout the bowl. Whipped cream
will reach soft peaks between 50–60 seconds.
Nutritional information per serving (2 tablespoons [30 ml]):
Calories70 (86% from fat) • carb. 2g • pro. 0g • fat 7g
• sat. fat 4g • chol. 25mg • sod. 7mg • calc 12mg • fiber 0g
Variation:
Cocoa Whipped Cream: Place 1¼ cups (300 ml) heavy cream,
3 tablespoons (45 ml) granulated sugar, 1 tablespoon (15 ml)
unsweetened cocoa, and 1 teaspoon (5 ml) vanilla in mixing bowl.
Whip as directed.
BERRY COULIS
Makes 1¼ cup (300 ml)
1 12-ounce (375 g) bag of frozen mixed berries thawed
¼ cup (50 ml) granulated sugar
½ teaspoon (2 ml) fresh lemon juice
Place all ingredients in a 2½ quart (2.3 L) saucepan. Over medium heat
bring mixture to a simmer and cook for about 5 minutes to melt the
sugar.
Insert the blender into the saucepan, making sure the protective guard
is submerged. Blend, using an up-and-down motion until ingredients are
well combined, about 30–40 seconds. Strain the sauce through a fine
mesh strainer and serve.
Nutritional information per ¼ cup (50 ml) serving:
Calories 86 (4% from fat) • carb. 22g • pro. 0mg • fat 0g
• sat. fat 0g • chol. 0mg • sod. 25mg • calc. 14mg • fiber 4g

28 29
WARRANTY
LIMITED THREE-YEAR WARRANTY
We warrant that this Cuisinart product will be free of defects in
materials or workmanship under normal home use for 3 years from
the date of original purchase. This warranty covers manufacturer’s
defects including mechanical and electrical defects. It does not cover
damage from consumer abuse, unauthorized repairs or
modifications, theft, misuse, or damage due to transportation or
environmental conditions.
Products with removed or altered identification numbers will not be
covered. This warranty is not available to retailers or other
commercial purchasers or owners. If your Cuisinart product should
prove to be defective within the warranty period, we will repair it or
replace it if necessary. For warranty purposes, please register your
product online at www.cuisinart.ca to facilitate verification of the date
of original purchase and keep your original receipt for the duration of
the limited warranty. This warranty excludes damage caused by
accident, misuse or abuse, including damage caused by overheating,
and it does not apply to scratches, stains, discolouration or other
damage to external or internal surfaces that does not impair the
functional utility of the product. This warranty also expressly
excludes all incidental or consequential damages.
Your Cuisinart product has been manufactured to the strictest
specifications and has been designed for use only in 120 volt outlets
and only with authorized accessories and replacement parts.
This warranty expressly excludes any defects or damages caused by
attempted use of this unit with a converter, as well as use with
accessories, replacement parts or repair service other than those
authorized by Cuisinart.
If the appliance should become defective within the warranty period,
do not return the appliance to the store. Please contact our
Customer Service Centre:
Toll-free phone number:
1-800-472-7606
Address:
Cuisinart Canada
100 Conair Parkway
Woodbridge, Ont. L4H 0L2
Email:
[e-mail]
Model:
CSB-79C
To facilitate the speed and accuracy of your return, please enclose:
• $10.00forshippingandhandlingoftheproduct(chequeormoney
order)
• Returnaddressandphonenumber
• Descriptionoftheproductdefect
• Productdatecode*/copyoforiginalproofofpurchase
• Anyotherinformationpertinenttotheproduct’sreturn
* Product date code can be found on the underside of the base of the
product. The product date code is a 4 or 5 digit number. Example, 90630
would designate year, month & day (2009, June 30th).
Note: We recommend you use a traceable, insured delivery service for
added protection. Cuisinart will not be held responsible for in-transit
damage or for packages that are not delivered to us.
To order replacement parts or accessories, call our Customer Service
Centre at 1-800-472-7606.
For more information, please visit our website at www.cuisinart.ca

30
Trademarks or service marks of third
parties referred to herein are the
trademarks or service marks of their
respective owners.
Toutes les autres marques de commerce
ou de service utilisées dans le présent
document sont les marques de leurs
propriétaires respectifs.
©2012 Cuisinart Canada
100 Conair Parkway,
Woodbridge, Ontario L4H 0L2
Printed in China
Imprimé en Chine
IB-10944-CAN
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.
CuisinartMD offre une vaste gamme de produits de grande qualité qui
facilitent la vie dans la cuisine comme jamais auparavant. Essayez
nos autres appareils de comptoir et nos ustensiles de cuisson.
www.cuisinart.ca
Coffeemakers
Cafetières
Blenders
Mélangeurs
Juicers
Presse-agrumes
Cookware
Ustensiles
de cuisson
Tools and
Gadgets
Outils et
accessoires
En cas de défectuosité de l’appareil au cours de la période de
garantie, ne le retournez pas au magasin où vous l’avez acheté, mais
communiquez avec notre Centre de service à la clientèle aux
coordonnées suivantes :
Numéro sans frais :
1-800-472-7606
Adresse :
Cuisinart Canada
100 Conair Parkway
Woodbridge, Ont. L4H 0L2
Adresse électronique :
[e-mail]
Modèle :
CSB-79C
Afin d’assurer la rapidité et l’exactitude de votre retour de produit, veuillez
inclure ce qui suit :
• 10,00$pourlesfraisd’expéditionetdemanutentionduproduit
(chèque ou mandat postal)
• Adressederetouretnumérodetéléphone
• Descriptiondudéfautduproduit
• Codededateduproduit*/copiedelapreuved’achatoriginal
• Touteautreinformationpertinenteauretourduproduit
* Le code de date du produit se trouve sur le dessous de la base. Il s’agit
d’un numéro de 4 ou 5 chiffres. Par exemple, 90630 désigne l’année, le
mois et le jour (2009, juin/30).
Remarque : Pour une meilleure protection, nous vous recommandons de
faire appel à un service de livraison traçable et assuré. Cuisinart n’est pas
responsable des dommages causés pendant le transport ni pour les envois
qui ne lui parviennent pas.
Pour commander des pièces de remplacement ou des accessoires,
contactez notre Centre de service à la clientèle, au 1-800-472-7606. Pour
plus d’information, veuillez visiter notre site Internet au www.cuisinart.ca
®
MD