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.
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TABLE OF CONTENTS
Important Safeguards . . . . . . . . . . . . . 2
Introduction . . . . . . . . . . . . . . . . . . . . . 2
Features and Benefits . . . . . . . . . . . . . 3
Use and Care . . . . . . . . . . . . . . . . . . . 4
Quick Reference Chart . . . . . . . . . . . . 4
Recipes . . . . . . . . . . . . . . . . . . . . . . . . 4
Warranty . . . . . . . . . . . . . . . . . . . . . . .15
IMPORTANT
SAFEGUARDS
When using an electrical appliance,
basic safety precautions should always
be followed including the following:
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.
INTRODUCTION
All your mixing tasks just got easier!
This PowerSelect™Electronic Hand
Mixer lets you whip up all your favorites
– from lighter-than-air meringues to
creamy mashed potatoes to substantial
cookie doughs. The speed control dial
slides into position with one touch, to
make operation just about as easy as
it gets. Beaters eject to clean up, and
the cord rotates to stay out of your
way. Everything you need for your
mixing convenience.
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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 balance.
Stress-free grip provides unparalleled
comfort and control, even during
extended mixing.
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.
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.
2.
1.
3.
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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 without
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
• Start mixing most ingredients together
• Combine dry ingredients
• Cream butter and sugar to mix
• Mix heavy cookie doughs
• Mash potatoes/squash
• Add nuts, chips, dried fruit to doughs
and batters
• Add flour to batters, or liquids to
dry ingredients
• Start mixing frostings
• Start mixing cake mixes
• Add eggs to batters/doughs
• Start to whip potatoes/squash
• Mix pudding batters
Speed 2
• Complete beating cake mixes
• Mix scratch cake batters
• Cream butter and sugar until light
and fluffy
• Complete mixing frostings
• Whip potatoes/squash
• Beat whole eggs/yolks
• Whip cream
Speed 3
• Whip egg whites
• Complete whipping cream
• Whip butter or cream cheese to light
and fluffy consistency for dips
and spreads
RECIPES
Mixing Tips
• 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.
• Eggs, butter or cream cheese combine
more thoroughly at room temperature.
• Remove butter for recipe first and 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.
• 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
4
Larger
Hole
Collar
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not to add too much air, which can
cause cracking.
• 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
mixing bowl. Chocolate chips, nuts,
raisins, etc. can be added using
speeds 1 or 2 of your hand mixer.
• To separate eggs for any recipe, break
them one at a time into a small bowl,
gently remove yolks, then transfer egg
whites to spotlessly clean mixing bowl.
If a yolk breaks into the egg white,
reserve that one for another use. Just
a drop of egg yolk in the white will pre-
vent the whites from whipping properly.
• To achieve the best volume when
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 thoroughly
before beginning again.
• 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.
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 moistened.
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):
Calories 155 (29% from fat) • carb. 22g
• pro. 5g • fat 5g • sat. fat 2g • chol. 46mg
• sod. 208mg • calc. 141mg • fiber 1g
Maple Orange Butter
Maple Orange Butter also makes a great
spread for pancakes, waffles,
biscuits or scones.
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 mixing
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 combined.
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
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Double Chocolate Walnut
Brownie Drops
A brownie in a bite!
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 directions.
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:
Calories 151 (48% from fat) • carb. 18g
• pro. 2g • fat 8g • sat. fat 4g • chol. 18mg
• sod. 59mg • calc. 15mg • fiber 1g
Oatmeal Monster Cookies
These yummy cookies may just become
your all-time favorites. They are loaded with
goodies and sure to wow family and friends.
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 chocolate 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.
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Nutritional information per cookie:
Calories 165 (40% from fat) • carb. 23g
• prot. 2g • fat 7g • sat. fat 4g • chol. 18mg
• sod. 91mg • calc. 25mg • fiber 1g
Bits O’Brickle® is a registered trademark owned by the Hershey
Chocolate and Confectionery Group.
M&M’s® is a registered trademark owned by Mars, Inc.
Lemon-Lime Sugar Cookies
Cookies with a little “zest”!
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 parchment-lined baking sheet
21⁄2inches apart. Press each ball
gently with the bottom of a flat glass.
Bake in preheated 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 process
continuously until finely chopped,
30–40 seconds.
Nutritional information per cookie:
Calories 116 (31% from fat) • carb. 19g
• pro. 1g • fat 15g • sat. fat 2g • chol. 13mg
• sod. 72mg • calc. 5mg • fiber 0g
Cuisinart® is a registered trademark of Cuisinart, Stamford, CT.
Lyle’s Golden Syrup® is a registered trademark owned by Tate
and Lyle Industries Ltd.
Mocha Chocolate Chip Cookies
Serve these delicious cookies with ice cream
for a special dessert or with a glass of
milk for a late night snack.
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 continue mixing
until well blended, about 30 seconds.
Add chocolate chips and pecans; mix
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on Speed 1 until just combined, about
20–30 seconds.
Spray baking sheets with cooking spray
or line with parchment paper. Drop by
rounded tablespoons, 2 inches apart,
onto baking sheets. Bake until golden,
about 10–12 minutes. Cool slightly
on baking sheet and then transfer to
a wire rack.
Nutrition information per cookie:
Calories 155 (50% from fat) • carb. 18g
• pro. 1g • fat 9g • sat. fat 9g • chol. 22mg
• sod. 52mg • calc. 8 mg • fiber 2g
Meringue Kisses
Light as a cloud, these sweet little kisses are
just the thing when the sweet tooth bites.
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 semi-sweet 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 gradually
to Speed 3. Whip until soft peaks form,
11⁄2to 2 minutes (depending on temper-
ature of egg whites). Sprinkle sugar 1
tablespoon at a time over egg whites
and beat on Speed 3 after each addi-
tion, 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 mix-
ture by rounded tablespoons onto pre-
pared 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
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”:
Calories 26 (19 from fat) • carb. 5g
• pro. 0g • fat 1g • sat. fat. 0g • chol. 0mg
• sod. 8mg • calc. 1mg • fiber 0g
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 concen-
tric 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
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.
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
Preheat oven to 350°F. Lightly coat a
13x9x2-inch rectangular baking pan
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(15-cup) with cooking spray. Place the
apples, lemon juice, brown sugar, cin-
namon, nutmeg, and dried cranberries
in a medium bowl. Toss gently to com-
bine; 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 remaining batter
randomly over the top of the apple mix-
ture. Bake in preheated oven for 55–60
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.
* About 11⁄2pounds apples before trimming.
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
Cappuccino Cheesecake
Coffee and dessert, all in one!
Makes 12–16 servings
2 tablespoons instant espresso powder
1⁄2cup half-and-half
cooking spray
3 tablespoons unsalted butter,
cut in 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
9 x 3-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 powder, 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 prepared 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 minutes.
Using Speed 1, add eggs, one at a
time, mixing for 15 seconds after each
addition. Scrape the bowl. Add corn-
starch; mix on Speed 1, 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 aluminum 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 60–70 minutes, until the
cheesecake is pulling away from the
sides of the pan; the center will be jig-
gly. 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.
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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 incorpo-
rate more easily into your mixture.
Nutritional information per serving (16 servings):
Calories 368 (48% from fat) • carb. 41g
• pro. 8g • fat 20g • sat. fat 12g • chol. 116mg
• sod. 290mg • calc. 89mg • fiber 1g
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
Chiffon cakes are made with oil rather than
butter or shortening, making them moist
and light in texture. With flecks of fresh
citrus, this one is good on its own, or
served with sliced fresh fruit.
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 mixing
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 ingredients.
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 immediately onto
a wire rack and let the cake cool com-
pletely 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 temperature 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
(based on 18 servings):
Calories 194 (37% from fat) • carb. 27g
• pro. 3g • fat 10g • sat. fat 1g • chol. 83mg
• sod. 282mg • calc. 93mg • fiber 0g
* Stir flour, then spoon into measuring
cup. Level off with the back of a table
knife or spatula.
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Orange Apricot Glaze
A good way to sweeten your chiffon cake.
Makes 1⁄2cup glaze
1⁄2cup apricot preserves
2 tablespoons Grand Marnier®
1 teaspoon fresh lemon juice
Place preserves, liqueur and lemon
juice in a small bowl. Insert the mixing
beaters. Mix on Speed 3 for 1 minute.
May use as is, or for a smoother glaze,
press through a strainer.
Nutritional information per serving
(about 11⁄3teaspoon):
Calories 28 (1% from fat) • carb. 7g
• pro. 0g • fat 0g • sat. fat 0g • chol. 0mg
• sod. 4mg • calc. 2mg • fiber 0g
Grand Marnier® is a registered trademark owned by the Societe
des Produits Marnier - LaPostolle Joint Stock Co.
Savories
Herbed Cheese
Instead of purchasing expensive
herb-flavored cheeses, you can
easily prepare your own.
Makes about 2 cups
8 ounces cream cheese
(may use regular or lowfat)
5 ounces chèvre or other goat cheese
(soft type, not aged)
1 clove garlic, peeled and minced
1 tablespoon finely minced shallot or
green onion
1 tablespoon finely chopped fresh
parsley
1 teaspoon herbs de Provence
1⁄2teaspoon kosher salt
1⁄4teaspoon white pepper
dash hot sauce such as Tabasco®,
to taste
Place all ingredients except hot sauce
in a medium bowl. Mix on Speed 2 for 1
minute, then increase speed to Speed 3
to whip for an additional 2 minutes until
light and fluffy. Add hot sauce to taste,
whip on Speed 5 for 30 seconds longer.
Allow to stand at least 30 minutes
before serving, to allow flavors to blend.
Transfer to a resealable container and
refrigerate. Remove from refrigerator
15 minutes before serving to soften.
Serve with crackers, pita or bagel chips.
It also makes a good topping for a
baked potato.
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
Tabasco® is a registered trademark owned by McIlhenny Co.
Roasted Red Pepper and
Sun-dried Tomato Dip
Serve this dip with crackers, bagel chips
or pita chips. Or, try it as a spread
on sandwiches, or as a topping
for baked potatoes.
Makes 2 cups
8 ounces cream cheese (lowfat or
regular), cut into 8 pieces
1⁄2cup sour cream (lowfat or regular)
1 roasted red pepper, cut into 1-inch
pieces
1⁄3cup chopped sun-dried tomatoes
(not oil packed)
1 tablespoon chopped fresh parsley
1 clove garlic, chopped
1⁄2teaspoon basil
1⁄8teaspoon freshly ground black pepper
Combine all ingredients in a medium
bowl. Mix on Speed 2 until well blended
and smooth, 2 minutes. Mix on Speed 3
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 products:
Calories 54 (52% from fat) • carb. 4g
• pro. 2g • fat 3g • sat. fat 2g • chol. 7mg
• sod. 111mg • calc. 43mg • fiber 0g
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Caramelized Onion Dip
Serve with chips or fresh vegetables.
Makes 31⁄2cups
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 cups finely chopped onions
1⁄4teaspoon cayenne pepper
1 teaspoon kosher salt
1⁄2teaspoon freshly ground black
pepper
8 ounces lowfat cream cheese, at
room temperature, cut into
1-inch pieces
3⁄4cup lowfat sour cream
1⁄2cup lowfat mayonnaise
Heat butter and oil in a large Cuisinart®
skillet (12-inch or 51⁄2quart sauté) using
medium heat. Add the chopped onions,
cayenne, salt and pepper. Sauté for 10
minutes, stirring occasionally. Reduce
the heat to medium-low and cook for an
additional 20–25 minutes, until the
onions are browned and caramelized.
Let cool completely.
Place the cream cheese, sour cream
and mayonnaise in a medium bowl.
Mix on Speed 1 for 1 minute, then
increase speed to Speed 2 for an
additional 2 minutes until light and fluffy.
Add half the cooled onions, and mix on
Speed 3 for 1 minute. Add remaining
onions and mix on Speed 1 until
blended. Taste and adjust seasonings
as necessary. Serve with chips or fresh
vegetable crudité dippers.
Nutritional information per serving (1⁄4cup):
Calories 131 (72% from fat) • carb. 6g
• pro. 3g • fat 11g • sat. fat 4g • chol. 21mg
• sod. 308mg • calc. 53mg • fiber 1g
Basic Vinaigrette
The perfect topping for a crisp green salad,
this can be varied by changing the flavor of
the oil or vinegar, or by adding herbs.
Makes about 2 cups
1 clove garlic, peeled and finely minced
2 tablespoons Dijon-style mustard
1⁄2cup wine vinegar or lemon juice
1⁄2teaspoon kosher salt
1⁄4teaspoon freshly ground pepper
1 cup vegetable oil
1⁄2cup extra virgin olive oil
Place the garlic, mustard, vinegar, salt,
and pepper in a medium bowl. Mix on
Speed 2 until well blended, 30 seconds.
With the mixer running, add the oils in a
slow steady stream, about 11⁄2minutes
continue to mix until totally blended.
(If vinaigrette is made ahead and
separation occurs, remix on Speed
3/medium until blended.)
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
Creamy Bleu Cheese Dressing
This version is much lower in fat than
traditional Bleu Cheese Dressings.
Try it as a dip for celery the next time
you serve Buffalo-style Wings.
Makes about 2 cups dressing
1 clove garlic, peeled and chopped
1⁄2ounce shallot, peeled and chopped
1⁄2cup lowfat buttermilk
1 cup nonfat yogurt
1⁄3cup lowfat mayonnaise
3⁄4teaspoon dry mustard
1⁄2teaspoon Worcestershire sauce
1⁄4teaspoon white pepper
3 ounces crumbled bleu cheese
dash Tabasco®or other hot sauce –
to taste
Place the garlic, shallot, buttermilk,
yogurt, mayonnaise, dry mustard,
Worcestershire, and pepper in a
medium bowl. Mix using Speed 2 until
smooth and creamy, 30–40 seconds.
Add the crumbled bleu cheese and
Tabasco®. Mix using Speed 2 for
20–30 seconds longer. Let stand for
30 minutes before using to allow flavors
to develop. Cover and refrigerate all
unused portions. Keeps 1 week.
Nutritional information per serving (4 teaspoons):
Calories 27 (54% from fat) • carb. 1g
• pro. 1g • fat 1g • sat. fat 0g • chol. 2mg
• sod. 47mg calc. 29mg • fiber 0g
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Garlic & Chive Mashed Potatoes
Old-fashioned comfort food at its best.
For Basic Mashed Potatoes, omit
the garlic and chives.
Makes 7 cups (12 servings)
3 pounds russet or Yukon gold potatoes
4–6 cloves garlic, peeled and halved
2 teaspoons kosher salt, divided
1 teaspoon white wine vinegar
3⁄4cup whole milk
1⁄2cup half-and-half
3 tablespoons unsalted butter
1⁄2cup (1⁄4ounce) chopped fresh chives
1⁄4teaspoon freshly ground white or
black pepper
Peel the potatoes and cut in 3⁄4-inch-
thick slices. Place the potatoes, garlic,
1 teaspoon kosher salt, and wine
vinegar in a 33⁄4quart saucepan* and
cover with cold water by 1 inch. Cover
loosely and bring to the boil over high
heat, then reduce heat to medium high
and boil gently until potatoes are
tender but not falling apart, about
18–22 minutes. While potatoes are
cooking, combine milk, half-and-half,
butter, and 1⁄4cup of the chives in
a Cuisinart®11⁄2–quart saucepan.
Simmer over low heat until butter is
completely melted. Keep warm.
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 to mash the
potatoes and garlic until somewhat
smooth, about 60 seconds. While still
mixing, add the hot milk and butter mix-
ture, and mix until well blended, about
30 seconds. Mix on Speed 3 until fluffy,
about 1–2 minutes. Add the remaining
salt and pepper, mix to blend, 15 sec-
onds. 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.
Nutritional information per serving:
Calories 149 (28% from fat) • carb. 24g
• pro. 3g • fat 5g • sat. fat 3g • chol. 14mg
• sod. 185mg • calc. 42mg • fiber 2g
* Do not use nonstick cookware with the
Cuisinart®Hand Mixer.
Tip: For a “lighter” everyday version,
use reduced fat or fat-free milk
in place of the whole milk and
half-and-half.
Sweet Yam Casserole with
Crunchy Pecan Topping
This easy-to-make casserole can
be prepared a day ahead to make
holiday entertaining easier.
Makes 10 servings
cooking spray
11⁄2pounds sweet potatoes or yams,
peeled, cut into 1-inch pieces
6 tablespoons (3⁄4stick) unsalted
butter, room temperature
2 large eggs
1⁄4cup firmly packed brown sugar
1⁄2teaspoon cinnamon
1⁄2teaspoon ground ginger
1⁄2teaspoon kosher salt
1⁄4teaspoon freshly ground black
pepper
11⁄2cups cornflakes, crushed
1⁄2cup (packed) brown sugar
1⁄2cup chopped pecans
6 tablespoons (3⁄4stick) unsalted butter,
melted
If baking immediately after preparing,
preheat oven to 400°F. Lightly coat an
8-cup baking dish with cooking spray.
Cook sweet potatoes in large pot of
boiling water until tender, about
15 minutes. Drain; transfer potatoes
to large bowl and add butter. Mix on
Speed 1 for one minute, then increase
to Speed 2 and beat until smooth.
Add eggs, brown sugar, spices, salt
and pepper; beat on Speed 1 to blend,
about 30 seconds. Transfer mixture
to the prepared baking dish. (Can
be made 1 day ahead. Cover and
refrigerate.) Bake potatoes in the
preheated oven until they are slightly
puffed and beginning to brown around
the edges, about 25–30 minutes.
While potatoes bake, prepare the
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topping by mixing the remaining
ingredients in a bowl. Sprinkle the
topping evenly over the potatoes and
bake about 10 minutes longer, until
golden brown and crispy.
Nutritional information per serving:
Calories 253 (41% from fat) • carb. 31g
• pro. 4g• fat 12g • sat. fat 5g • chol. 61mg
• sod. 202mg • calc. 26mg • fiber 4g
Twice-Baked Potatoes with
Spinach and Gruyère
The perfect addition to a baked potato.
Makes 8 servings
8 large (about 10 ounces each) baking
potatoes, scrubbed
2 teaspoons olive oil
1 cup evaporated fat-free milk
4 tablespoons unsalted butter, at room
temperature, cut in 4 pieces
2 packages (10 ounces each) frozen
chopped spinach, thawed and
squeezed very dry
6 ounces Gruyère cheese, shredded
(do not use processed Gruyère)
6 green onions, finely chopped
(include some of the green)
3⁄4teaspoon kosher salt
1⁄2teaspoon freshly ground white or
black pepper
Preheat the oven to 400°F. Pierce each
potato several times with a fork or knife
tip; rub each potato with 1⁄4teaspoon of
the olive oil. Bake the potatoes in the
preheated oven until fork tender, about
1 hour. When cool enough to handle,
cut off the top third of each potato and
scoop out the flesh, leaving a 1⁄4-inch
shell. Place potato flesh in large mixing
bowl and reserve potato shells.
Add milk and butter to potatoes.
Mix on Speed 1 for 1 minute until
mashed; mix on Speed 2 for one minute
longer. Add spinach, cheese, green
onions, salt, and pepper. Mix on Speed
1 until well blended.
Fill the reserved potato shells with the
potato-spinach mixture. Potatoes may
be made ahead to this point, covered
and refrigerated until ready to bake.
Preheat oven to 375°F. Arrange the
potatoes on a jelly roll type pan that has
been lined with parchment. Bake uncov-
ered until potatoes are hot and tops are
golden brown, about 25–30 minutes
(add 5–10 minutes for cold potatoes).
Serve hot.
Nutritional information per serving:
Calories 418 (30% from fat) • carb. 58g
• pro. 17g • fat 14g • sat. fat 8g • chol. 40mg
• sod. 305mg • calc. 417mg • fiber 7g
Cuisinart®PowerSelect™
Electronic Hand Mixer
LIMITED THREE-YEAR
WARRANTY
This warranty supersedes all previous
warranties on the Cuisinart®PowerSelect™
3-Speed Electronic Hand Mixer. This
warranty is available to consumers only.
You are a consumer if you own a Cuisinart®
PowerSelect™3-Speed Electronic Hand
Mixer that was purchased at retail for
personal, family or household use. Except
as otherwise required under applicable
state law, this warranty is not available to
retailers or other commercial purchasers
or owners. We warrant that your Cuisinart®
PowerSelect™3-Speed Electronic Hand Mixer
will be free of defects in material or workman-
ship under normal home use for three years
from the date of original purchase.
We suggest that 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 is not a condition of
these warranties.
If your Cuisinart®PowerSelect™3-Speed
Electronic Hand Mixer should prove to be
defective within the warranty period, we will
repair it, or if we think necessary, replace it.
14
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To obtain warranty service, please call our
Consumer Service Center toll-free at
1-800-726-0190 or write to:
Cuisinart
150 Milford Road
East Windsor, NJ 08520
To facilitate the speed and accuracy of your
return, please also enclose $10.00 for ship-
ping and handling of the product (California
residents need only supply proof of
purchase and should call 1-800-726-0190
for shipping instructions). Please also be
sure to include a return address, description
of the product defect, product serial number,
and any other information pertinent to the
product’s return. Please pay by check or
money order.
NOTE: For added protection and secure
handling of any Cuisinart®product that is
being returned, we recommend you use a
traceable, insured delivery service. Cuisinart
cannot be held responsible for in-transit
damage or for packages that are not
delivered to us. Lost and/or damaged
products are not covered under warranty.
Your Cuisinart®PowerSelect™3-Speed
Electronic Hand Mixer has been
manufactured to strict specifications.
These warranties expressly exclude any
defects or damages caused by accessories,
replacement parts or repair service other
than those that have been authorized
by Cuisinart.
These warranties do not cover any damage
caused by accident, misuse, shipment or
other than ordinary household use.
These warranties exclude all incidental or
consequential damages. Some states do not
allow the exclusion of or limitation of inci-
dental or consequential damages, so the
foregoing limitation may not apply to you.
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. The retail store
shall then, according to its preference, either
repair the product, refer the consumer to
an independent repair facility, replace the
product, or refund the purchase price less
the amount directly attributable to the
consumer’s prior usage of the product.
If either of the above two options does
not result in the appropriate relief to the
consumer, the consumer may then take
the product to an independent repair facility
if service or repair can be economically
accomplished. Cuisinart and not the
consumer will be responsible for the
reasonable cost of such service, repair,
replacement, or refund for nonconforming
products under warranty.
California residents may also, according
to their preference, return nonconforming
products directly to Cuisinart for repair or,
if necessary, replacement by calling
our Consumer Service Center toll-free at
800-726-0190. Cuisinart will be responsible
for the cost of the repair, replacement,
and shipping and handling for such
nonconforming products under warranty.
BEFORE RETURNING YOUR
CUISINART®PRODUCT
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 to ensure that
the problem is properly diagnosed, the
product serviced with the correct parts,
and to ensure that the product is still
under warranty.
15
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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 LifeTM.
www.cuisinart.com
Coffeemakers Food
Processors
Toasters Blenders Cookware Ice Cream
Makers
© 2004 Cuisinart
Cuisinart™is a registered
trademark of Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
04CU13060
IB-5187
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