Cuisinart POWERSELECT CHM-3 Service manual

INSTRUCTION AND
RECIPE BOOKLET
CHM-3
POWERSELECT™Electronic Hand Mixer
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
10ce115573_chm3_ib_recipe.indd 1 8/2/10 11:56:19 AM

CONTENTS
Important Safeguards ............ 2
Features and Benefits............ 3
Use and Care................... 4
Quick Reference Chart ........... 4
Recipes ....................... 4
Warranty.......................14
IMPORTANT
SAFEGUARDS
When using an electrical appliance,
basic safety precautions should
always be followed including the fol-
lowing:
1. Read all instructions.
2. To protect against risk of electrical
shock, do not put the hand mixer
or cord in water or other liquid.
If hand mixer or cord falls into
liquid, unplug the cord from outlet
immediately. Do not reach into
the liquid.
3. To avoid possible accidental injury,
close supervision is necessary
when any appliance is used by or
near children.
4. Unplug from outlet when not in
use, before putting on or taking
off parts, and before cleaning.
5. Avoid contact with moving parts.
Keep hands, hair, clothing, as well
as spatulas and other utensils
away from beaters during
operation to reduce risk of injury
to persons, and/or damage to
the mixer.
6. Remove beaters from the mixer
before washing.
7. Do not operate any appliance
with a damaged cord or plug
after the appliance malfunctions,
or is dropped or damaged in any
manner. Return appliance to the
nearest authorized Cuisinart
service facility for examination,
repair, or mechanical or electrical
adjustment.
8. The use of attachments not
recommended by Cuisinart may
cause fire, electrical shock, or risk
of injury.
9. Do not use outdoors or anywhere
the cord or mixer might come into
contact with water while in use.
10. To avoid possibility of mixer being
accidentally pulled off work area,
which could result in damage to
the mixer or in personal injury, do
not let cord hang over edge of
table or counter.
11. To avoid damage to cord and
possible fire or electrocution
hazard, do not let cord contact
hot surface, including the stove.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
NOTICE
This appliance has a polarized plug
(one prong is wider than the other).
As a safety feature, this plug will fit
into a polarized outlet only one way.
If the plug does not fit fully into the
outlet, reverse the plug. If it still does
not fit, contact a qualified electrician.
Do not modify the plug in any way.
2
10ce115573_chm3_ib_recipe.indd 2 8/2/10 11:56:19 AM

FEATURES
AND BENEFITS
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 bal-
ance. Stress-free grip provides unpar-
alleled comfort and control, even dur-
ing extended mixing.
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.
(Patent pending)
3. Spatula Included
4. Beater Release Button
Conveniently located for easy
ejection of beaters.
5. Extra-Long Beaters
Two 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.
6. Heel Rest
Allows mixer to rest squarely
on countertop.
7. Easy To Clean (not shown)
The PowerSelect™Mixer has a
smooth, sealed base; it wipes
clean instantly.
3
4. 6.
5.
2.
3.
2.
1.
10ce115573_chm3_ib_recipe.indd 3 8/2/10 11:56:19 AM

USE AND CARE
Inserting Beaters
1. Unplug the mixer and set the
speed control to the OFF position.
2. Insert beater with collar into larger
hole. Push beater in until it clicks
into place. Insert the beater with-
out collar into the smaller hole.
Push beater in until it clicks
into place.
Cleaning and Removing Beaters
1. Before cleaning the PowerSelect™
Mixer, set the speed control switch
to OFF and unplug it from the wall
outlet. Press down on the beater
eject button and remove beaters
from the mixer. Wash the beaters
after each use in hot, soapy water
or in a dishwasher.
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.
QUICK
REFERENCE CHART
Mixing Techniques
The PowerSelect™Mixer should
always be set on the lowest speed
when you start mixing.
Speed 1
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together
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doughs
and batters
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dry ingredients
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Speed 2
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and fluffy
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Speed 3
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light and fluffy consistency for dips
and spreads
RECIPES
Mixing Tips
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sure all ingredients before beginning
the mixing process.
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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.
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combine more thoroughly at
room temperature.
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cut into 1⁄2-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.
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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
4
Larger
Hole
Collar
10ce115573_chm3_ib_recipe.indd 4 8/2/10 11:56:20 AM

not to add too much air, which can
cause cracking.
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cold
from the refrigerator, for
whipped cream.
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a spotlessly clean stainless steel or
glass mixing bowl. If available, use a
copper mixing bowl. Chocolate chips,
nuts, raisins, etc. can be added using
speeds 1 or 2 of your hand mixer.
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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 anoth-
er use. Just a drop of egg yolk in the
white will prevent the whites from
whipping properly.
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whipping egg whites, the mixing bowl
and beaters must be spotlessly clean
and free of any fat, oil, etc. (Plastic
bowls are not recommended for whip-
ping egg whites.) The presence of
any trace of fat or oil will prevent the
egg whites from increasing in volume.
Wash bowl and attachments thor-
oughly before beginning again.
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the sides of the mixing bowl. When
this occurs, turn mixer off and scrape
the sides of the bowl with a
rubber spatula.
SWEETS
Cinnamon Muffins
These tasty muffins are just right for
a holiday bread basket.
Makes 12 regular or 24 mini muffins
cooking spray
2 cups unbleached all-purpose flour
3 tablespoons brown sugar, packed
1 tablespoon baking powder
1 teaspoon cinnamon
1⁄4teaspoon salt
2 large eggs
1 cup evaporated skimmed milk (not
reconstituted), or whole milk
1⁄4cup unsalted butter, melted
and cooled
Preheat the oven to 375°F. Spray
12 regular or 24 mini muffin cups.
Place the flour, brown sugar, baking
powder, cinnamon, and salt in a
medium bowl. Mix on Speed 1 for
30 seconds to combine and break
up brown sugar; reserve.
Place the eggs in a second bowl.
Beat on Speed 2 until slightly foamy,
30 seconds. Then, mixing on Speed 3,
add the milk and melted butter; mix
for 15 seconds. Pour over the dry
ingredients, and use Speed 1 to stir
in until the ingredients are just moist-
ened. Scoop into the prepared muffin
cups. Bake in the preheated oven:
18–20 minutes for regular muffins,
14–16 minutes for mini muffins, until
lightly browned and springy to touch
in the center. Serve warm with Maple
Orange Butter. (Muffins may be
made ahead and frozen. Thaw
and warm before serving.)
Nutritional information per serving
(1 regular or 2 mini muffins):
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Maple Orange Butter
Maple Orange Butter also makes a great spread for
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Makes 3⁄4cup
1⁄2cup unsalted butter, room
temperature
2 tablespoons maple syrup
(not pancake or sugar syrup)
zest of 1 orange, finely chopped
Use Speed 3 to beat butter in a mix-
ing bowl until light and fluffy, about 1
minute. Add maple syrup and orange
zest; beat on Speed 3 for 1 minute
longer until fluffy and completely com-
bined.
Nutritional information per serving (1 tablespoon):
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5
10ce115573_chm3_ib_recipe.indd 5 8/2/10 11:56:20 AM

Double Chocolate Walnut
Brownie Drops
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Makes 26
2 ounces unsweetened chocolate,
chopped
11⁄2cups all-purpose flour
1⁄2teaspoon baking powder
1⁄2teaspoon salt
8 tablespoons unsalted butter,
cut in 8 pieces
1⁄2cup granulated sugar
1⁄2cup brown sugar, firmly packed
1 large egg
11⁄2teaspoons vanilla extract
2⁄3cup mini chocolate morsels
2⁄3cup chopped walnuts
powdered sugar for garnish
Melt the chocolate in a double boiler
over hot water or in a microwave
according to manufacturer’s direc-
tions. Let cool. Preheat oven to 350°F.
Line baking sheets with parchment or
nonstick baking liner sheets.
Place the flour, baking powder and
salt in a medium bowl; mix on Speed
1 for 20 seconds to combine. Reserve.
Place the butter and sugars in a
medium bowl. Mix on Speed 1 for 30
seconds, then mix on Speed 3 until
light and fluffy, 2 minutes. Add the egg
and vanilla, mixing on Speed 2 until
combined, 20 seconds. Add melted,
cooled chocolate, mix 20 seconds on
Speed 1. Add flour mixture, mix on
Speed 1 until combined, 30 seconds.
Add chocolate morsels and walnuts,
mix on Speed 1 to blend, 10 seconds.
Scoop out dough in 11⁄2tablespoon
amounts onto prepared baking sheets.
(For ease, speed and uniformity, you
may use a #40 ice cream scoop.)
Bake in the preheated oven for 10–12
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.
Nutritional information per serving:
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Oatmeal Monster Cookies
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Makes 5 dozen cookies
2 cups all-purpose flour
11⁄2teaspoons baking soda
1 teaspoon salt
11⁄3cups butter
11⁄3cups light brown sugar
11⁄3cups sugar
2 large eggs
11⁄2teaspoons vanilla extract
4 cups quick-cooking oats
2⁄3cup chopped pecans
2⁄3cup chocolate chips
(semisweet or milk)
2⁄3cup Bits O’Brickle®or
shredded coconut
2⁄3cup M&M®candies
2⁄3cup raisins, dried cranberries or
dried tart cherries
cooking spray
Preheat oven to 350°F. Combine flour,
soda and salt in a small bowl; reserve.
In a large mixing bowl, cream butter
and sugars on Speed 1 until light and
fluffy, about 1–2 minutes. Add eggs
and vanilla; beat on Speed 1 until well
blended, about 1 minute.
Add flour mixture to creamed mixture
in 4 additions; beat on Speed 1 after
each addition until well blended. Add
oats in 4 additions; beat on Speed 2
after each addition until well mixed.
Add pecans and continue beating on
Speed 1 until just blended. Add choc-
olate chips and next 3 ingredients;
continue mixing on Speed 1 until well
blended, about 20–30 seconds.
Spray baking sheets with cooking
spray or line with parchment paper.
Drop dough by rounded tablespoons,
2 inches apart, onto baking sheet
and bake until golden brown, about
10–12 minutes. Remove from baking
sheet and cool on wire rack.
6
10ce115573_chm3_ib_recipe.indd 6 8/2/10 11:56:20 AM

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Lemon-Lime Sugar Cookies
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Makes 50 cookies
4 cups all-purpose flour
2 teaspoons baking soda
1⁄2teaspoon salt
1⁄2cup (1 stick) unsalted butter,
cut in 8 pieces
21⁄2cups granulated sugar, divided
1⁄2cup Lyle’s Golden Syrup®
(may use light corn syrup)
2 large eggs
zest of 1 lemon (bitter white pith
removed), finely chopped
zest of 1 lime (bitter white pith
removed), finely chopped
1 teaspoon lemon extract
1 teaspoon lime extract
Preheat oven to 350°F. Line baking
sheets with parchment.
Place the flour, baking soda, and
salt in a medium bowl. Use Speed
1 to blend and aerate, 20 seconds.
Reserve.
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 3, 11⁄2minutes.
Add syrup, eggs, and zests. Mix on
Speed 2 for 30–40 seconds until
smooth. Add extracts; mix on Speed
1 for 30 seconds.
Using 11⁄2tablespoons of dough,
shape into round balls and dip in
remaining sugar to coat. (For ease
and speed, use a number 40 ice
cream scoop.) Arrange balls on parch-
ment-lined baking sheet 21⁄2inches
apart. Press each ball gently with the
bottom of a flat glass. Bake in pre-
heated 350°F oven for 10–12 minutes,
until crackled and just beginning to
turn golden. Remove from oven, let
cool on baking sheet for 2–3 minutes,
then transfer to a wire rack to cool
completely. Store between sheets of
waxed paper in an airtight container.
Tip: to chop zest easily, place zest in
workbowl of a Cuisinart®MiniPrep Plus
with 1⁄4cup of the sugar from the recipe.
Pulse on chop 10–15 times, then pro-
cess continuously until finely chopped,
30–40 seconds.
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Mocha Chocolate Chip Cookies
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Makes 31⁄2dozen cookies
11⁄2tablespoons instant coffee granules
1 tablespoon hot water
2 cups all-purpose flour
11⁄4teaspoons baking soda
1⁄4teaspoon salt
1 cup butter, slightly softened
3⁄4cup firmly packed light brown sugar
3⁄4cup sugar
1 large egg
11⁄4teaspoons vanilla extract
11⁄2cups semi-sweet chocolate chips
1 cup chopped pecans, toasted
cooking spray
Preheat oven to 350°F. Combine
instant coffee granules and water in
a small bowl; reserve. Combine flour,
soda and salt in a small bowl; reserve.
In a large mixing bowl, cream butter
and sugars on Speed 2 until light
and fluffy, about 1–2 minutes.
Add coffee/water mixture, egg and
vanilla; and mix until well blended,
about 30 seconds.
Add flour mixture; mix on Speed 1
until combined, about 30 seconds.
Scrape bowl with a spatula and con-
tinue mixing until well blended, about
30 seconds. Add chocolate chips
7
10ce115573_chm3_ib_recipe.indd 7 8/2/10 11:56:20 AM

and pecans; mix on Speed 1 until just
combined, about 20 to 30 seconds.
Spray baking sheets with cooking
spray or line with parchment paper.
Drop by rounded tablespoons, 2 inch-
es apart, onto baking sheets. Bake
until golden, about 10 to 12 minutes.
Cool slightly on baking sheet and then
transfer to a wire rack.
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Meringue Kisses
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Makes 36
1 tablespoon butter, melted
2 tablespoons powdered sugar
4 large egg whites
1⁄8teaspoon cream of tartar
3⁄4cup granulated sugar
(superfine is best)
1 teaspoon vanilla or almond extract
2 ounces chopped semisweet or
bittersweet chocolate (1⁄8-inch chop)
Preheat oven to 225°F. Line 2 baking
sheets with parchment paper. Brush
the parchment lightly with the melted
butter, then dust with powdered sugar,
shaking off excess sugar.
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, increasing gradu-
ally to Speed 3. Whip until soft peaks
form, 11⁄2to 2 minutes (depending on
temperature of egg whites). Sprinkle
sugar 1 tablespoon at a time over
egg whites and beat on Speed 3 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
to blend in, 10 seconds.
Using a clean rubber spatula, fold in
chopped chocolate. Drop meringue
mixture by rounded tablespoons onto
prepared baking sheets, or gently
place it in a large pastry bag fitted
with a 3⁄8-inch plain tip and pipe out
kisses. Bake in preheated oven for
11⁄2hours; do not open oven to peek.
Turn off oven and let sit in warm oven
for an additional 11⁄2hours to dry out.
Transfer to a wire rack to cool com-
pletely. Store in an airtight container.
Nutritional information per kiss:
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Tip: Meringues are best when made
on dry day.
To make nests for mousse:
Draw 3-inch circles on the underside
of parchment sheet. Butter and dust
upper side with powdered sugar.
Pipe concentric circles of meringue
into the 3-inch rounds. Pipe another
2 circles on the outermost edge of
the meringues. Bake as directed, but
increase the baking and resting time
to 2 hours. Makes 4.
Apple Cranberry Coffee Cake
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Makes 18–24 servings
cooking spray
3 cups sliced apples *
(peel, core, quarter apples, cut into
1⁄8-inch slices)
juice of 1 lemon
3⁄4cup brown sugar, firmly packed
1 tablespoon ground cinnamon
1⁄2teaspoon freshly grated nutmeg
1⁄2cup dried cranberries
(may substitute dried cherries,
blueberries or raisins)
3 cups all-purpose flour
1 tablespoon baking powder
3⁄4teaspoon salt
2 cups granulated sugar
1 cup unsalted butter, cut into
1⁄2-inch pieces
4 large eggs
2 teaspoons vanilla extract
8
10ce115573_chm3_ib_recipe.indd 8 8/2/10 11:56:20 AM

Preheat oven to 350°F. Lightly coat a
13x9x2-inch rectangular baking pan
(15-cup) with cooking spray. Place
the apples, lemon juice, brown sugar,
cinnamon, nutmeg, and dried cranber-
ries in a medium bowl. Toss gently to
combine; reserve.
Place the flour, baking powder, and
salt in a medium bowl.
Mix on Speed
1 to blend and aerate, 15 seconds;
reserve.
Place the sugar and butter in a large
bowl. Mix on Speed 1 to cream until
well blended, 1 minute. Add eggs and
vanilla; mix on Speed 2 until smooth
and creamy, about 50 seconds. Add
the flour mixture; mix on Speed 1 until
combined and smooth, 1 minute.
Batter will be very thick. Spread two
thirds of the batter in the prepared
pan. Top evenly with the apple and
cranberry mixture. Spoon the remain-
ing batter randomly over the top of
the apple mixture. Bake in preheated
oven for 55 to 60 minutes, until a tes-
ter inserted in the center comes out
clean. Cool in pan on a wire rack for
at least 30 minutes before cutting.
* About 11⁄2pounds apples before trimming.
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Cappuccino Cheesecake
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Makes 12–16 servings
2 tablespoons instant espresso powder
1⁄2cup half-and-half
cooking spray
3 tablespoons unsalted butter,
cut into
1⁄2-inch pieces
21⁄2cups granulated sugar, divided
3⁄4cup all-purpose flour
1⁄4cup unsweetened cocoa
1⁄2teaspoon cinnamon
1⁄4teaspoon baking powder
1⁄8teaspoon salt
1 large egg yolk
16 ounces cream cheese (regular),
at room temperature
16 ounces lowfat cream cheese, at
room temperature
4 large eggs, not cold from refrigerator*
2 tablespoons cornstarch
2 teaspoons vanilla extract
chocolate curls for garnish, optional
In a small bowl dissolve the espresso
powder in the half-and-half; reserve.
Preheat oven to 350°F. Lightly coat a
9x3-inch springform or cheesecake
pan with cooking spray.
Place the butter and 1⁄4cup of the
sugar in a medium bowl. Mix on
Speed 2 to cream, 11⁄2minutes. Add
flour, cocoa, cinnamon, baking pow-
der, and salt; mix on Speed 1 until
combined, 30 seconds. Add egg yolk
and mix on Speed 1 until crumbly, 15
seconds. Press into bottom of pre-
pared pan. Bake in preheated oven for
10 minutes, until slightly puffed (crust
may have cracked appearance – that
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 it
comes up at least 2 inches.
Place cream cheeses and sugar in a
large mixing bowl. Beat on Speed 1
until combined and smooth, 2 min-
utes. Using Speed 1, add eggs, one
at a time, mixing for 15 seconds after
each addition. Scrape the bowl. Add
cornstarch; mix on Speed 1 for 20
seconds. Scrape the bowl. Add half-
and-half mixture and vanilla, mix on
Speed 1 until smooth and completely
combined.
Pour the mixture over the cooled
crust. Place the pan in a larger alumi-
num pan and place in the oven; add
enough hot water to the outer pan
so that it is 1⁄2-inch deep. Bake in the
preheated 350°F oven for 60 to 70
minutes, until the cheesecake is pull-
ing 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.
9
10ce115573_chm3_ib_recipe.indd 9 8/2/10 11:56:20 AM

*Warm cold eggs safely before using
by placing in a bowl of hot (not boil-
ing) water for 10 minutes. They will
incorporate more easily into your
mixture.
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Variation:
After the cheesecake is mixed, add
3 ounces each chopped white and
bittersweet chocolate using Speed 1,
mix for 15 seconds to combine.
Sunshine Chiffon Cake
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Makes 16 to 20 servings
7 large eggs, separated
1 teaspoon fresh lemon juice
11⁄2cups granulated sugar, divided
2 cups unbleached all-purpose flour *
1 tablespoon baking powder
1⁄4teaspoon salt
1 tablespoon finely chopped lemon
zest
1 tablespoon finely chopped orange
zest
3⁄4cup fresh orange juice
1⁄2cup flavorless vegetable oil (or use a
nut oil such as almond or walnut)
11⁄2teaspoons vanilla extract
1 teaspoon almond extract
powdered sugar for dusting, or
Orange Apricot Glaze
Preheat oven to 325°F. Have ready a
10-inch angel food or tube pan
(preferably one that is one piece).
Place the egg whites in a large,
clean stainless or glass mixing bowl.
Using Speed 3, whip egg whites until
frothy and foamy, about 30 seconds,
then add lemon juice. Continue to
whip until thick and opaque, about 3
minutes, adding 1⁄2cup of the sugar
gradually to the egg whites. Continue
to whip until stiff and glossy, about 7
minutes total. Reserve.
Place the remaining 1 cup of the
sugar, the flour, baking powder, and
salt in a large mixing bowl. Insert mix-
ing beaters. Mix on Speed 1 to blend
and aerate, 10 seconds. Place the egg
yolks, zests, juice, oil, and extracts in
a medium bowl. Mix on Speed 2 for
30 seconds; scrape the bowl. Make
a well in the center of the dry ingre-
dients. Add the liquid/yolk mixture
and mix using Speed 2 until batter is
smooth, about 1 minute.
Stir 1 cup of the egg whites into the
batter using a spatula, then gently fold
the remaining egg whites into the
batter one third at a time. Gently
spoon into the prepared pan and bake
in the preheated oven for 60 minutes,
until a cake tester comes out clean
when tested. Invert the pan immedi-
ately onto a wire rack and let the cake
cool completely in the pan upside
down on the rack. This will take about
21⁄2to 3 hours.
Run a long thin knife around the
outer and tube edges of the pan and
turn the cake out of the pan onto
the rack. Use a long wooden skewer
to loosen the cake from the center
tube. Remove cake from pan. Wrap in
plastic wrap and store at room tem-
perature for up to 2 days or refrigerate
up to 4 days. (Cake may be also be
double-wrapped and frozen – thaw
before serving.)
Dust with powdered sugar before
serving – serve with a drizzle of the
Orange Apricot Glaze.
Nutritional information per serving
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* Stir flour, then spoon into measur-
ing cup. Level off with the back of a
table knife or spatula.
10
10ce115573_chm3_ib_recipe.indd 10 8/2/10 11:56:20 AM