Cuisinart HM-70C - Hand Mixer Specifications

INSTRUCTION AND
RECIPE BOOKLET
Power Advantage™ 7-Speed Hand Mixer
HM-70C Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
CONTENTS
Important Safeguards. . . . . . . . . . . . . . . 2
Introduction . . . . . . . . . . . . . . . . . . . . . . 2
Features and Benefits . . . . . . . . . . . . . . 3
Use and Care . . . . . . . . . . . . . . . . . . . . . 4
Quick Reference Guide . . . . . . . . . . . . . 4
Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . 5
Warranty . . . . . . . . . . . . . . . . . . . . . . . . 16
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.
3. To protect against risk of electrical
shock, do not put the hand mixer motor
housing or cord in water or other liquid.
If hand mixer motor housing or cord falls
into liquid, unplug the cord from outlet
immediately. Do not reach into the liquid.
4. To avoid possible accidental injury,
close supervision is necessary when any
appliance is used by or near children.
5. Avoid contact with moving parts. Keep
hands, hair, clothing, as well as spatulas
and other utensils away from beaters
2
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 or after the
appliance malfunctions, or is dropped
or damaged in any manner. Return
appliance to the nearest authorized
Cuisinart service facility for examination,
repair, 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 surfaces, including
the stove.
12. The chef’s whisk should be used
without any other attachment.
13. CAUTION: Do not operate your
appliance in an appliance garage or
under a wall cabinet. When storing any
appliance in an appliance garage
always unplug the unit from the electrical outlet. Be sure the appliance does
not touch the interior wall of the appliance
garage, and the door does not touch the
unit as it closes. Contact could cause the
unit to turn ON, creating a risk of fire.
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
Get ready to enjoy more mixing opportunities with the extremely versatile Cuisinart®
Power Advantage™ 7-Speed Hand Mixer.
A 220-watt motor breezes through big
mixing jobs, and Automatic Feedback
kicks in more power whenever it’s needed.
Don’t worry about messy splatters...our
SmoothStart® feature, with its 3 extra-low
speeds, keeps all the ingredients right in the
bowl where they belong!
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 mixer allows maximum possible power and balance. Stress-free grip
provides unparalleled comfort and control,
even during extended mixing.
1. One-Step On/Off Switch
One-step power switch allows you
to turn mixer on and off in a single
operation.
1
3. One-Touch Speed Control
Allows you to change speeds quickly
while you are mixing.
2
3
4. Exclusive Rotating Swivel Cord
Unique swivel cord can be positioned
for comfortable right- or left-handed use.
5. Beater Release Lever
Conveniently located for easy
ejection of beaters or whisk.
6. Extra-Long Beaters
Extra-long, extra-wide beaters for
superior, faster aerating, mixing, and
whipping. Designed without center post
to prevent ingredients from clogging up
beaters. Beaters are easy to clean and
dishwasher safe.
SmoothStart®
When the mixer is turned on, the beaters
start spinning very slowly to prevent
ingredients from splattering.
7. Chef’s Whisk
Professional 3'' (6 cm) -diameter whisk
adds volume to whipped cream and
creates stiff, fine-textured egg whites.
Provides superior whipping and aerating.
Easy To Clean
The Power Advantage™ Hand Mixer has a
smooth, sealed base; wipes clean instantly.
All materials that come in contact with
food are BPA free.
2. LED Speed Display
Digital speed settings are easy to read.
Automatic Feedback
No need for a power boost. An electronic
feedback mechanism automatically feeds in
extra power when needed. It assures that
the mixer will not bog down, even when
mixing heavy loads.
3 Low Mixing Speeds
Lower mixing speeds provide greater control when folding or mixing dry ingredients.
9. BPA free
8. Heel Rest
Allows mixer to rest squarely on
countertop.
4
5
8
6
7
3
USE AND MAINTENANCE
Changing Speeds
With the Beaters
Inserting Beaters
Press the + button on the digital touchpad
to increase the speed. Press the - button to
decrease the speed.
Speed 1
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doughs/cake batters
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into batters
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Speed 2
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Speed 3
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liquid ingredients
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Speed 4
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Speed 5
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With Chef’s Whisk Attachment
Speed 6
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for meringues
1. Unplug mixer and set the power switch
to the OFF position.
Cleaning and Removing Beaters
2. Insert beater with collar into the 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.
1. Before cleaning the Power AdvantageTM
Hand Mixer, press the OFF switch and
unplug from wall outlet. Lift the beater
release lever and remove the beaters
from the mixer. Wash the beaters after
each use in hot, soapy water or in a
dishwasher.
Larger
Hole
2. NEVER PUT THE MOTOR HOUSING
IN WATER OR OTHER LIQUID TO
CLEAN. Wipe it with a damp cloth or
sponge. Do not use abrasive cleansers,
which could scratch the surface. Any
other servicing should be performed by
an authorized service representative.
Collar
Inserting Chef's Whisk
1. Turn off and unplug mixer.
2. Hold chef’s whisk at stem end, and
insert into either hole. Push whisk in
until it clicks. DO NOT PUSH WHISK IN
FROM WIRE END, AS YOU MAY
DAMAGE WIRES.
Turning Mixer On/Off
Plug mixer into outlet. Press On/Off switch
to turn mixer On. Mixer will immediately
begin to mix on Speed 1. To turn mixer off,
press On/Off switch again.
4
NOTE: DO NOT USE NONSTICK
COOKWARE WITH THE CUISINART
HAND MIXER.
QUICK REFERENCE GUIDE
Mixing Techniques
The Power AdvantageTM Hand Mixer should
always be set on the lowest speed when
you start mixing.
NOTE: The chef’s whisk attachment
is used only for light whipping. See Speeds
4, 6, and 7 below. For all other mixing tasks,
use the beaters.
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Speed 7
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RECIPES
Mixing Tips
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ingredients before beginning the mixing
process.
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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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more thoroughly at room temperature.
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1
⁄2-inch (1.25 cm) 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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the eggs and cream cheese are at a
similar room temperature. While the
Cuisinart® Power Advantage™ Hand Mixer
can easily mix cold cream cheese, the
trick is not to add too much air, which can
cause cracking.
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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.
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be added using speeds 1 or 2 of your
hand mixer.
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one at a time into a small bowl, gently
remove yolk, then transfer egg white to
spotlessly clean mixing bowl. If a yolk
breaks into the egg white, reserve that
egg for another use. Just a drop of egg
yolk will prevent the whites from whipping
properly.
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whites, the mixing bowl and chef’s whisk
attachment or beaters must be spotlessly
clean and free of any fat, oil, etc. (Plastic
bowls are not recommended for whipping
egg whites.) The presence of any trace
of fat or oil will prevent the egg whites
from increasing in volume. Wash bowl
and attachments thoroughly before
beginning again.
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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.
Note: All recipes are mixed with beaters
unless recipe specifies using chef’s whisk.
5
CINNAMON MUFFINS
These tasty muffins are great for breakfast.
You may add blueberries or chopped apple
for a fruit muffin.
Makes 12 regular or 24 mini muffins.
3
2
1
1
¼
2
1
¼
cooking spray
tablespoons (45 ml) brown sugar,
packed
cups (500 ml) unbleached, all-purpose
flour
tablespoon (15 ml) baking powder
teaspoon (5 ml) cinnamon
teaspoon (1 ml) salt
large eggs
cup (250 ml) evaporated skim milk
(not reconstituted), or whole milk
cup (50 ml) unsalted butter, melted and
cooled
Preheat the oven to 375˚F (190°C). Lightly
coat 12 regular or 24 mini muffin cups
with cooking spray (even if using nonstick
bakeware).
Crumble the brown sugar to remove lumps.
Place the brown sugar, flour, baking powder,
cinnamon, and salt in a medium bowl. Mix
on Speed 1 for 30 seconds to combine;
reserve.
Place the eggs in a second bowl. Beat
on Speed 3 until slightly foamy, about
30 seconds. While mixing on Speed 3,
add the milk and melted butter; mix for
15 seconds. Pour over the dry ingredients,
and use Speed 1 to fold in until the
ingredients are just moistened. Scoop
into the prepared muffin cups. Bake in
the preheated oven: 18 to 20 minutes for
6
regular muffins, 14 to 16 minutes for mini
muffins, until lightly browned and springy
to touch in the centre. Serve warm with
Maple Orange Butter. Muffins may be
made ahead and frozen; thaw and warm
before serving.
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DOUBLE CHOCOLATE GRAHAM
OAT COOKIES
Makes about 45 three-inch (6 cm) cookies.
1
1
11⁄2
1
1
⁄2
1
3
⁄4
⁄4
2
2
12⁄3
3
cup (250 ml) graham cracker crumbs
cup (250 ml) rolled oats (regular, not
quick-cooking)
cups (375 ml) unbleached, all-purpose
flour
teaspoon (5 ml) baking soda
teaspoon (2 ml) salt
cup (250 ml) unsalted butter, cut into
16 pieces, at room temperature
cup (175 ml) granulated sugar
cup (175 ml) brown sugar, packed
large eggs
teaspoons (10 ml) vanilla extract
cups [400 ml (11-ounce package)]
semi-sweet or milk chocolate morsels
Preheat oven to 350°F (180°C). Line baking
sheets with parchment paper or a nonstick
baking sheet liner.
In a small bowl, combine graham cracker
crumbs, oats, flour, baking soda, and salt.
Mix on Speed 1 for 15 seconds; reserve.
Place the butter and both sugars in a large
bowl. Mix on Speed 1 until creamy, about
45 to 60 seconds. Mix on Speed 3 until
creamed and smooth, about 1 minute. Mix
in eggs and vanilla, 30 seconds on Speed
2. Add the flour mixture in 2 additions,
mixing on Speed 2. Add chocolate morsels, mix on Speed 2 until combined, about
20 seconds.
Drop by rounded spoonfuls [2 tablespoons
(30 ml)]; for ease you may use a #40
ice cream scoop) onto prepared baking
sheets. Bake for 9 to 11 minutes, or until
set. Cool for 2 minutes on baking sheets,
then remove to wire racks to cool
completely.
Note: For a cookie with nuts, substitute
half or all of the chocolate morsels with
chopped nuts.
Nutritional information per cookie:
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CHOCOLATE CHIP
SHORTBREAD COOKIES
Makes about 4 dozen cookies.
1
3
⁄4
11⁄2
2
1
cup (250 ml) unsalted butter,
room temperature
cup (175 ml) brown sugar, packed
teaspoons (7 ml) pure vanilla extract
cups (500 ml) unbleached, all-purpose
flour
cup (250 ml) miniature semisweet
chocolate chips granulated sugar for
garnish
Preheat oven to 350ºF (175°C).
CHOCOLATE ALMOND
BISCOTTI
Makes about 4 dozen.
21⁄2
2
⁄3
2
⁄2
1
⁄2
1
Starting on Speed 1, cream butter and
brown sugar for about 30 seconds.
Increase to Speed 3 and mix for 3 minutes
or until light and fluffy. Scrape bowl and
beat in vanilla, about 30 seconds. Sprinkle
1
⁄2 of the flour over the top and beat on 1
until mixed in, about 20 seconds. Sprinkle
the remaining flour and beat until a dough
begins to form, about 45 seconds. Using
Speed 1, stir in chocolate chips.
Roll dough into 1 ⁄4-inch (3 cm) balls and
place about 3 inches (7.5 cm) apart on
ungreased cookie sheets. Using the bottom of a drinking glass which has been
smeared with a little bit of butter, dip it in
sugar, and flatten each cookie to about
3
⁄8 inch (1 cm) . Bake in preheated 350°F
(175°C) oven for about 12 minutes until
cookies are just beginning brown on
edges.
1
Cool on baking sheets for 2 minutes, then
transfer to a wire rack to cool completely.
1
⁄2
⁄2
3
4
1
1
⁄4
1
1
⁄4
1
cups (625 ml) unbleached, all-purpose
flour
cup (150 ml) unsweetened cocoa
powder (Dutch process preferred)
teaspoons (10 ml) baking powder
teaspoon (2 ml) salt
cup (125 ml) unsalted butter, at room
temperature
cup (125 ml) granulated sugar
cup (125 ml) packed brown sugar
large eggs, 1 of them separated
ounces (115 g) bittersweet chocolate,
melted and cooled slightly
cup (50 ml) coffee liqueur (Kahlua®,
Tia Maria®, Kamora®)
teaspoon (5 ml) pure vanilla extract
teaspoon (1 ml) almond extract
cup (250 ml) slivered almonds, lightly
toasted
Combine the flour, cocoa, baking powder,
and salt in a medium bowl. Mix on Speed
1 for 15 seconds. In a large bowl, cream
the butter and sugars using Speed 1, just
until incorporated, 5 to 10 seconds. Add
the 2 eggs and egg yolk, one at a time,
beating for 10 seconds after each addition.
Combine the chocolate, liqueur, vanilla and
almond extracts; combine with the butter
mixture, 15 seconds. Do not overbeat.
Using Speed 1, gradually beat in the flour
mixture, 1 cup (125 ml) at a time, for
15 seconds after each addition, to form a
soft dough. Stir in the nuts. Form dough
into a rough 9-inch (23 cm) square, cover
with plastic and refrigerate the dough for
1 hour or until it is easy to handle.
Preheat oven to 350ºF (175°C). Line a
baking sheet with parchment paper or a
nonstick baking liner. Divide the dough in
3 pieces, and with floured hands, shape
each into a 10-inch (25 cm) log. Place on
the prepared baking sheet and flatten to
2 inches (5 cm) across. Place the reserved
egg white in a small bowl and beat until
frothy using Speed 2. Brush the logs with
the beaten egg white. Bake 30 to
35 minutes until firm.
Remove from oven and cool on a rack for
10 minutes. Lower oven temperature to
250ºF. Slice each log into 1⁄2-inch (1.25 cm)
pieces using a serrated knife, place the
biscotti back on the baking sheet and bake
for 15 to 20 minutes, until dry. Let cool
completely on a wire rack. Store in an
airtight container.
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Store in an airtight container.
7
CAPPUCCINO CHEESECAKE
Makes 12-16 servings.
2
1
⁄2
3
21⁄2
3
⁄4
1
⁄4
⁄2
1
⁄4
1
⁄8
1
16
1
16
4
2
2
tablespoons (30 ml) instant espresso
powder
cup (125 ml) half-and-half
cooking spray
tablespoons (45 ml) unsalted butter, cut
into 1⁄2-inch (1.25 cm) pieces
cups (625 ml) granulated sugar, divided
cup (175 ml) unbleached, all-purpose
flour
cup (50 ml) unsweetened cocoa
teaspoon (2 ml) cinnamon
teaspoon (1 ml) baking powder
teaspoon (0.8 ml) salt
large egg yolk
ounces (453 g) cream cheese (regular),
at room temperature
ounces (453 g) lowfat cream cheese,
at room temperature
large eggs*
tablespoons (30 ml) cornstarch
teaspoons (8 ml) 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 (180°C). Lightly
coat a 9 x 3 inch (23 x 6 cm) springform or
cheesecake pan with cooking spray.
Place the butter and 1⁄4 cup (50 ml) of the
sugar in a medium bowl. Mix on Speed 3
to cream, 11⁄2 minutes. 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 350°F (180°C)
oven for 10 minutes, until slightly puffed
8
(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 (5 cm).
Place cream cheeses and remaining sugar
in a large mixing bowl. Beat on Speed 2
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 cornstarch, mix on
Speed 1, 20 seconds. Scrape the bowl.
Add half-and-half mixture and vanilla
extract; mix on Speed 2 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 (1.25 cm) deep. Bake in
the preheated 350°F (180°C) oven for 60 to
70 minutes, until the cheesecake is pulling
away from the sides of the pan; the center
will be jiggly. Remove from the oven, remove
the foil and let cool completely on a rack.
Refrigerate at least 4 hours before serving.
Garnish with chocolate curls if desired.
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Variation:
After the cheesecake is mixed, add
3 ounces (85 g) each chopped white and
bittersweet chocolate using Speed 1;
mix for 15 seconds to combine.
*Warm cold eggs safely before using by
placing in a bowl of hot (not boiling) water
for 10 minutes. They will incorporate more
easily into your mixture.
LEMON TEA LOAF
Yield: 1 loaf, sixteen 1⁄2-inch (1.25 cm) slices.
3
2
1
⁄2
2
⁄3
2
3
⁄4
1
⁄4
4
1
1
1
⁄2
cups (750 ml) unbleached, all-purpose
flour
teaspoons (10 ml) baking powder
teaspoon (2 ml) salt
cup (150 ml) melted butter
cups (500 ml) sugar
cup (175 ml) fresh lemon juice, divided
cup (50 ml) finely chopped lemon zest
(about 4 lemons)
large eggs
teaspoon (5 ml) pure vanilla extract
cup (250 ml) whole milk yogurt
cup (125 ml) confectioners’ sugar, sifted
Preheat oven to 350°F (180°C). Butter and
flour a 9 x 5 x 3 inch (23 x 13 x 6 cm)
[8-cup (2 L)] loaf pan.
Sift flour, baking powder, and salt together
into a medium mixing bowl.
Place the melted butter and sugar in a
large mixing bowl and combine using
Speed 3 for one minute. The mixture will
still seem slightly granular. Continue mixing
and add 1⁄2 cup (125 ml) of the lemon juice
and zest.
Add eggs one at a time and then the
vanilla.
Add the dry ingredients and yogurt to the
batter alternately in three additions, using
Speed 2, ending with the yogurt.
Pour batter into prepared loaf pan. Bake
on the middle rack for approximately
1 hour 35 minutes, rotating the pan half
way through baking time. Check cake
for doneness after 1 hour 20 minutes.
Cake is finished when cake tester comes
out clean.
While cake is baking, mix remaining 1⁄4 cup
(50 ml) of the lemon juice with sifted
confectioners’ sugar until white and glossy;
reserve.
Allow cake to rest about ten minutes, until
cool to the touch. Remove from pan and
place on a dish with a lip. Prick the cake
with a toothpick all over the top, particularly
along the cracks. Pour glaze over top of
cake, spreading it with a spatula or pastry
brush to make sure it covers the top and
side surfaces of the loaf. Transfer to a wire
rack and allow cake to cool completely
before slicing.
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ORANGE APRICOT GLAZE
MOCHA CAKE
Makes 1⁄2 cup (125 ml) glaze.
1
⁄2
2
1
cup (125 ml) apricot preserves
tablespoons (30 ml) Grand Marnier®
liqueur
teaspoon (5 ml) fresh lemon juice
Place preserves, liqueur and lemon juice
in a small bowl. Insert the mixing beaters.
Mix on Speed 7 for 1 minute. May use as
is, or for a smoother glaze, press through
a strainer.
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These moist layers can be made ahead
and frozen. Frost several hours before
serving with Deep Mocha Frosting.
Makes two 9-inch (22 cm) layers,
12 servings.
13⁄4
2
⁄4
3
2
1
1
2
1
1
1
⁄2
1
cups (425 ml) unbleached, all-purpose
flour, plus 2 tablespoons for pan
cups (500 ml) granulated sugar
cup (175 ml) unsweetened cocoa
powder
teaspoons (10 ml) baking soda
teaspoon (5 ml) baking powder
teaspoon (5 ml) salt
large eggs
cup (250 ml) strong brewed coffee
cup (250 ml) buttermilk
cup (125 ml) unsalted butter, melted
and cooled, plus 1 tablespoon (15 ml)
for pan
teaspoon (5 ml) vanilla extract
Position rack in centre of the oven, and
preheat oven to 350ºF (180°C). Butter two
9-inch (22 cm) round, 2-inch (5 cm) deep
cake pans and line each with round of
parchment paper or waxed paper. Butter
the parchment and dust the pans with
flour, taking care to shake out all excess
flour.
Place flour, sugar, cocoa, baking soda,
baking powder and salt in a large bowl;
mix on Speed 1 for 20 seconds. Make a
well in the center and add eggs, coffee,
buttermilk, butter and vanilla. Beat for
2 minutes on speed 3; batter will be thin.
Pour into prepared pans.
9
Bake for 30 to 40 minutes, until a toothpick
inserted into the centre comes out clean.
Cool for 10 minutes, remove from pans;
remove and discard parchment. Place on
wire racks to cool completely. Frost with
Deep Mocha Frosting.
DEEP MOCHA FROSTING
Makes about 21⁄2 cups (625 ml), enough for
two 9-inch (22 cm) round layers.
3
⁄4
⁄2
1
⁄2
12
1
⁄2
1
cup (175 ml) heavy cream
cup (125 ml) unsalted butter
cup (125 ml) sugar
ounces (340 g) semisweet chocolate
tablespoon (340 g) espresso powder
teaspoon (5 ml) vanilla
1
Combine all ingredients in saucepan and
place over medium heat. Heat mixture until
it is almost simmering. Reduce heat to
medium low and mix on Speed 2, mix until
all the chocolate is melted and mixture
is well combined, smooth, creamy and
homogenous with no visible bits of
chocolate remaining. This process takes
approximately 8 minutes.
Before using, transfer to a bowl and
refrigerate mixture for about an hour until it
sets up. Deep Mocha Frosting can be
made in advance and refrigerated. Remove
from refrigerator about an hour before
using to allow frosting to come to a
spreadable consistency.
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10
CHOCOLATE SOUFFLÉ CAKE
Makes one 10-inch (25 cm) round cake;
sixteen slices.
2
6
2
9
2
11⁄4
1
⁄3
tablespoons (30 ml) unsalted butter
plus additional for pan
ounces (170 g) bittersweet chocolate
ounces (60 g) semisweet chocolate
large eggs
large egg whites
cups (300 ml) granulated sugar, divided
cup (75 ml) unbleached, all-purpose
flour
Preheat oven to 365°F (185°C). Cut a circle
of parchment paper to line a 10" (25 cm)
round cake pan. Butter the bottom and
sides of cake pan well. Add enough flour
to coat the buttered interior, being sure to
tap the pan and remove any excess flour.
Place the parchment circle at the bottom of
the pan and butter and flour it as well.
Melt the butter and chocolates in a
stainless bowl over a double boiler, and
set aside.
Separate eggs into two mixing bowls,
adding the extra whites to the bowl of egg
whites. Add 3⁄4 cup (175 ml) of the sugar to
the bowl of yolks. Mix the yolks and sugar
on Speed 4 for 11⁄2 minutes until very pale
and thick; reserve. Using the chef’s whisk,
beat the egg whites on Speed 5 for 1 minute; add the remaining 1⁄2 cup (125 ml) of
sugar and continue beating whites for an
additional 2 minutes until it reaches soft
peaks. Remove the chef’s whisk and insert
the beaters. Using Speed 1, and
reserving about one quarter of the whites,
fold whites into the yolk mixture in three
additions. Scrape the bottom and sides of
bowl to make certain the mixture is evenly
blended. Sift in the flour into mixture and
fold gently. Finally add the last of the egg
whites again using the same folding
technique. To ensure complete incorporation, use a rubber spatula to scrape the
bottom and sides of the bowl.
Transfer the batter to the prepared pan
and bake in the preheated 365°F (185°C)
oven for about 40 minutes, until cake has
puffed and cracked but is still soft to the
touch on top.
Turn cake out onto serving plate and
remove pan. Sprinkle the top with sifted
confectioners’ sugar. Serve immediately
or at room temperature.
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TIRAMISÙ
Makes one 9-inch (23 cm) square pan,
12 servings.
For champagne sabayon:
3
1
⁄2
1
⁄2
8
3
⁄4
1
⁄4
1
⁄4
3
1
3
egg yolks
cup (125 ml) granulated sugar
cup (125 ml) champagne
ounces (225 g) mascarpone
cup (175 ml) heavy cream
cup (50 ml) plus 31⁄2 tablespoons
(52.5 ml) Kahlua® or coffee liqueur
teaspoon (1 ml) pure vanilla extract
cup (85 g) espresso or strongly brewed
coffee
recipe génoise (recipe follows)*
ounces (85 g) semi-sweet chocolate,
made into chocolate curls (with
vegetable peeler)
To make sabayon:
Place egg yolks and sugar in mixing bowl.
Using beater attachment mix yolks and
sugar until pale and thick on Speed 4. Place
bowl over warm water bath to resemble
double boiler. Using the chef’s whisk attachment, beat the yolk mixture on Speed 2 or 3.
Add champagne after 11⁄2 minutes. Continue
beating for as long as 8 minutes, until the
mixture has tripled in volume and it is too
warm to submerge your finger. Remove bowl
from heat and continue beating an additional
30 seconds to cool slightly; set aside.
GRAND MARNIER®
WHIPPED CREAM
5. After 1 minute add 11⁄2 tablespoons (25 ml)
of Kahlua® and vanilla. Continue beating until
soft peaks form, about 2 minutes total.
Fold the whipped cream into the yolk and
mascarpone mixture. You should have about
31⁄2 cups (875 ml) of filling. Fill a shallow dish
with remaining Kahlua® and the coffee.
Makes about 2 cups (500 ml).
Slice the génoise into 1⁄2-inch (1.25 ml) strips.
Soak the cake pieces in coffee until
saturated. Use soaked cake to line the bottom of a 9-inch (23 cm) square pan. Cover
with half of the filling and then chocolate
curls. Continue with another layer of soaked
cake, the remaining filling and then finally
cover with the remaining chocolate curls.
Cover with plastic wrap and refrigerate for at
least 6 hours before serving.
Place heavy cream in mixing bowl. Using
the chef’s whisk attachment, whip the
cream on Speed 5 for about 1 minute.
Add the sifted sugar, vanilla, and Grand
Marnier®. Whip for an additional minute
until soft peaks form.
After removing sabayon from heat, transfer
to a bowl and allow to cool. Cover and
place in the refrigerator until completely
chilled. Fold in 1⁄2 to 3⁄4 cups (125 - 175 ml)
whipped cream and serve.
1
1
⁄4
1
⁄2
3
cup (250 ml) heavy cream
cup (50 ml) confectioners’ sugar, sifted
teaspoon (2 ml) pure vanilla extract
tablespoons (45 ml) Grand Marnier®
liqueur
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Note: The sabayon is wonderful on its own
with berries for a simple dessert.
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*May substitute 18 to 20 savoiardi (crisp
lady fingers), purchased or homemade.
In two separate mixing bowls, place the
mascarpone and heavy cream. With the
beaters, mix the mascarpone until smooth.
Fold the mascarpone into the yolk mixture
using the lowest speed. Using the whisk
attachment, beat the heavy cream on Speed
11
COFFEE WHIPPED CREAM
HERBED CHEESE
Instead of purchasing expensive
herb-flavoured cheeses, you can easily
prepare your own.
Makes about 2 cups (500 mL).
1
1
⁄4
1
⁄4
1
⁄4
cup (250 ml) heavy cream
cup (50 ml) confectioners’ sugar, sifted
teaspoon (1 ml) pure vanilla extract
cup (50 ml) strong brewed coffee,
chilled
Place heavy cream in a cold mixing bowl.
Using the chef’s whisk, whip the cream for
1 minute on Speed 5. At this point add the
sifted confectioners’ sugar and vanilla and
1 teaspoon (5 ml) of coffee. Continue
beating, adding one teaspoon of coffee
at a time to taste until cream reaches soft
peak stage, about 2 to 3 minutes.
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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 about 2 cups (500 ml).
Preparation: 10 minutes or less.
8
5
1
1
1
1
1
⁄2
1
⁄4
ounces (225 g) cream cheese (may use
regular or lowfat)
ounces (145 g) chèvre or other goat
cheese (soft type, not aged)
clove garlic, peeled and minced
tablespoon (15 ml) finely minced shallot
or green onion
tablespoon (15 ml) finely chopped fresh
parsley
teaspoon (5 ml) herbes de Provence
teaspoon (2 ml) kosher salt
teaspoon (1 ml) white pepper dash hot
sauce such as Tabasco®, to taste
Place the cream cheese, chèvre, garlic,
shallot, parsley, herbes de Provence, and
salt in a medium bowl. Mix for 1 minute,
on Speed 3, then increase speed to Speed
5 to whip for an additional 2 minutes until
light and fluffy. Add white pepper and hot
sauce to taste, whip on Speed 5 for 30
seconds longer. Allow cheese spread to
stand at least 30 minutes before serving,
to allow flavours 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.
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ROASTED RED PEPPER AND
SUN-DRIED TOMATO DIP
Makes 2 cups (500 ml).
8
1
⁄2
1
1
⁄3
1
1
⁄2
1
⁄8
1
ounces (225 g) cream cheese
(lowfat or regular), cut into 8 pieces
cup (125 mL) sour cream
(lowfat or regular)
roasted red pepper,
cut into 1-inch (2.5 cm) pieces
cup (75 ml) chopped sun-dried
tomatoes (not oil-packed)
tablespoon (15 ml) chopped
fresh parsley
clove garlic, chopped
teaspoon (2 ml) basil
teaspoon (0.5 ml) freshly ground black
pepper
Combine all ingredients in a medium bowl.
Mix on Speed 3 until well blended and
smooth, 2 minutes. Mix on Speed 5 to
lighten, 1 minute. Transfer to a resealable
container and refrigerate for 30 minutes
or longer to allow flavours to blend before
serving.
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GORGONZOLA BUTTER
Serve a slice of this savory compound
butter on top of your favourite steak – it
will melt and impart an incredible flavour.
Makes 1 roll compound butter, 16 slices.
1
⁄2
⁄4
1
cup (125 ml) unsalted butter, softened
cup (50 ml) Gorgonzola, crumbled
pinch freshly ground pepper
Place butter in mixing bowl, mix on Speed
1 until smooth and slightly fluffy, about
30 seconds. Add Gorgonzola and mix
until well blended, about 30 to 40 seconds
longer.
Using a sheet of plastic wrap or waxed
paper as an aid, shape butter into a log,
about 1 inch (2.5 cm) in diameter. Wrap
butter in plastic wrap twisting the ends to
form a log. Chill until firm enough to slice.
Place slices of Gorgonzola butter on top
of grilled or broiled steak, a fluffed baked
potato, or steamed vegetables.
Note: Butter can be wrapped in a whole
log or wrapped in smaller sizes and kept in
freezer. Double wrap using an outer wrap
of aluminum foil to prevent absorption of
freezer odors.
Nutritional information per slice:
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BALSAMIC VINAIGRETTE
PARMESAN PEPPERCORN
DRESSING
Makes 11⁄2 cups (375 ml).
1
1
⁄4
⁄2
1
⁄2
1
⁄2
3
3
⁄4
1
⁄4
1
shallot, peeled and finely chopped
[approximately 1 tablespoon (15 ml)]
cup (50 ml) balsamic vinegar
teaspoon (2 ml) salt
teaspoon (2 ml) freshly ground pepper
teaspoon (2 ml) sugar
teaspoons (15 ml) Dijon mustard
cup (175 ml) extra virgin olive oil
cup (50 ml) vegetable oil
Place shallot, vinegar, salt, pepper, sugar,
and Dijon in a mixing bowl. Mix ingredients
until well incorporated.
Add olive oil and then vegetable oil in
a slow stream to the bowl with the mixer
running to ensure emulsification.
Adjust seasoning to taste.
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This dressing is not only good on salads,
but is a perfect spread for sandwiches,
from smoked turkey to roast beef. It can
be used as a dip for vegetables or even
served alongside roasted meats.
Makes 11⁄2 cups (375 ml).
1
⁄2
⁄2
1
⁄2
cup (125 ml) reduced fat mayonnaise
cup (125 ml) reduced fat sour cream
cup (125 ml) Parmigiano Reggiano,
finely grated
1
teaspoon (5 ml) crushed black
peppercorns
2
tablespoons (30 ml) fresh basil,
chopped
1
tablespoon (15 ml) red wine vinegar
1
teaspoon (5 ml) Dijon mustard
1
tablespoon (15 ml) fresh parsley, finely
chopped
1
⁄2
tablespoon (7 ml) finely chopped shallot
1
⁄2
teaspoon (2 ml) lemon juice
Place all ingredients in a medium mixing bowl
and mix on Speed 2 until thoroughly combined,
about 1 minute.
1
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MISO GINGER DRESSING
This dressing is wonderful to use to
make an Asian Slaw using shredded
cabbage, bok choy, carrots, daikon,
cucumbers and green onions, as well
as to dress a traditional salad.
Makes about 2 cups (500 ml).
11⁄2
1
⁄3
1
⁄2
1
3
1
⁄2
1
11⁄4
1
tablespoons (25 ml) miso*
cup (75 ml) rice vinegar
teaspoon (2 ml) mirin**
teaspoon (5 ml) soy sauce
teaspoons (15 ml) peeled and finely
chopped fresh ginger
teaspoon (2 ml) finely chopped fresh
garlic
teaspoon (2 ml) brown sugar
cup (300 ml) vegetable oil
teaspoon (5 ml) sesame oil
In a medium mixing bowl, mix miso and
vinegar until well blended, smooth and
homogenous using Speed 2, about 1 to 2
minutes. Add mirin and soy sauce and mix
to combine, about 20 seconds. Add ginger,
garlic, and brown sugar and mix well about
30 seconds.
With mixer on Speed 1, add the vegetable oil and then the sesame oil in a
slow, steady stream into the bowl and mix
until totally emulsified and homogenous.
Let stand 30 minutes or longer to allow
flavours to blend before using. Store in
an airtight container in the refrigerator. If
dressing separates, mix on Speed 2 until
emulsified.
*Miso (Japanese fermented soybean paste)
can be purchased in most Asian/Japanese
markets, natural food stores and in many
well-stocked grocery stores. It is kept
refrigerated in an airtight container.
**Mirin is a low-alcohol sweet wine
made from glutinous rice, also
known as “rice wine.” It is available in
Asian/Japanese markets, and in the
gourmet section of well-stocked
grocery stores.
CAPONATA
Serve Caponata as an appetizer spread
with pita chips or thinly sliced French
bread. It is also a good dressing to
use on a wrap-type sandwich.
Makes 11⁄4 cups (300 ml).
1
2
1
1
⁄2
1
1
1
1
⁄2
2
14
medium size eggplant, about
11⁄2 pounds (750 g)
tablespoons (30 ml) capers, drained
tablespoon (15 ml) celery, finely diced
teaspoon (2 ml) finely diced sweet red
pepper
tablespoon (15 ml) finely chopped green
onion
teaspoon (5 ml) chopped fresh basil
teaspoon (5 ml) chopped fresh mint
teaspoon (2 ml) finely chopped fresh
parsley
tablespoons (30 ml) extra virgin olive oil
1
1
teaspoon (5 ml) lemon juice dash red
pepper flakes
teaspoon (5 ml) honey
(if eggplant seems bitter)
Preheat oven to 400°F (200°C).
Pierce eggplant with fork all around the
eggplant (about 8 times) and wrap in
aluminum foil. Roast eggplant for
approximately 45 minutes to 1 hour,
until the eggplant is very soft and has
collapsed. Unwrap and let cool.
When eggplant is cool to the touch (about
15 minutes) cut in half and spoon the soft
eggplant flesh into a mixing bowl; there
will be approximately 11⁄2 cups (375 ml) of
eggplant.
With mixer on Speed 3, mix for about
2 minutes until the eggplant turns into an
almost smooth consistency.
Add remaining ingredients and mix on
Speed 1 until just blended. Let stand
30 minutes before serving to allow
flavours to blend. May be made ahead and
refrigerated in an resealable container.
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BOURSIN®
SMASHED POTATOES
most well-stocked grocery stores or in
gourmet food markets.
GORGONZOLA SOUFFLÉ
Makes 4 cups (1 L) / eight 1⁄2-cup (125 ml)
servings.
2
1
⁄2
2
1
⁄4
1
⁄2
1
⁄4
pounds (1 kg) red potatoes, scrubbed
package Boursin® cheese* [about
21⁄2 ounces (70 g)], cut into 8 pieces
tablespoons (30 ml) unsalted butter
cup (50 ml) whole milk
teaspoon (2 ml) kosher salt
teaspoon (1 ml) freshly ground pepper
Cut unpeeled potatoes into 1-inch (2.5 cm)
pieces as uniform as possible. Place in a
large saucepan. Add cold water to cover
and a large pinch of salt. Over high heat,
bring to a boil. When boiling, reduce heat
to medium low and simmer until potatoes
are very soft, about 25 minutes.
Drain potatoes and return to saucepan,
mix on Speed 3 until completely mashed,
about 2 minutes. Add Boursin®, butter,
milk, salt, and pepper and mix on Speed 4
until fully incorporated and fluffy, about
1 minute.
Transfer to a warm bowl and serve
immediately.
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*Boursin® cheese is a triple-cream cheese
that is white and smooth, with a creamy,
buttery texture. It is most often flavoured
with herbs, garlic or pepper. It can be
found in the specialty cheese section of
Makes one 8-cup (2 L) soufflé.
2
⁄3
5
5
⁄2
1
11⁄2
1
1
⁄2
⁄4
1
⁄2
1
cup (150 ml) walnuts, toasted and
ground
eggs, whites and yolks separated into
two mixing bowls
tablespoons (75 ml) unsalted butter
cup (125 ml) unbleached, all-purpose
flour
cups (375 ml) milk
cup (250 ml) Gorgonzola cheese,
crumbled
teaspoon (2 ml) salt
teaspoon (1 ml) fresh ground pepper
cup (125 ml) shredded mozzerella
Preheat oven to 350°F (180°C). Butter an
eight-cup (2 L) soufflé dish well and coat
with toasted ground walnuts; set aside.
While mixing egg yolks on Speed 1, spoon
a small amount of hot cheese mixture into
the yolks and mix until smooth. Continue
adding the warm cheese mixture slowly to
the yolks, while mixing (the mozzarella will
be stringy).
Using chef’s whisk, beat the egg whites
until soft peaks form, about 11⁄2 minutes on
Speed 5.
Fold the whites into the yolk/cheese
mixture in three additions with the beater
attachment set to the lowest speed.
Pour into prepared soufflé dish and bake in
the middle of oven until puffed over the rim
of soufflé dish and golden, approximately
40 to 45 minutes. Serve immediately.
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Beat egg yolks using Speed 1 for
30 seconds; reserve.
Melt butter in a saucepan. Add flour and
stir with a wooden spoon until smooth and
cook over medium heat for 2 minutes, stirring occasionally. Mix on Speed 1 while
adding the milk, about 11⁄2 minutes, beating until smooth. Cook slowly allowing the
mixture to thicken, while mixing on Speed
2 until the mixture becomes smooth and
thick, approximately 5 minutes total. Add
Gorgonzola and mozzarella and stir until
melted and smooth. Remove from heat.
15
WARRANTY
LIMITED THREE-YEAR
WARRANTY
This warranty is available to consumers
only. You are a consumer if you own a
Cuisinart® product that was purchased
at retail for personal, family or
household use. This warranty is not
available to retailers or other
commercial purchasers or owners.
We warrant that this Cuisinart® product
will be free of defects in material or
workmanship under normal home use
for three years from the date of original
purchase.
For warranty purposes, we would like to
suggest that you register your product
on-line at www.cuisinart.ca to facilitate
verification of the date of original
purchase. However, should you not
wish to register on-line we recommend
the consumer to maintain original
receipt indicating proof of purchase. In
the event that you do not have proof of
purchase date, the purchase date for
purposes of this warranty will be the
date of manufacture.
When calling our Authorized Service
Centre for in warranty service please
make reference to your model number
and the manufacturing date code. This
information can be found in the rating
area on the body or underneath the
16
base of your unit. The model number
will follow the word Model: HM-70C. The
manufacturing date code is a 4 or 5 digit
number. Example, 110630 would
designate year, month & day (2011, June
30th).
If your Cuisinart® product should prove
to be defective within the warranty
period, we will repair it or, if we think it
necessary, replace it. To obtain warranty
service, please call our Consumer
Service Centre toll-free at
1-800-472-7606 or write to:
Cuisinart Canada
100 Conair Parkway
Woodbridge, Ontario
L4H 0L2
To facilitate the speed and accuracy of
your return, please also enclose $10.00
for shipping and handling of the
product. Please also be sure to include
a return address, description of the
product defect, product serial number,
and any other information pertinent to
the product’s return. Please pay by
cheque 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 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. This warranty does not cover
any damage caused by accident,
misuse, shipment or other than ordinary
household use. This warranty excludes
all incidental or consequential damages.
BEFORE RETURNING YOUR
CUISINART PRODUCT
Important: If the nonconforming
product is to be serviced by someone
other than Cuisinart’s Authorized
Service Centre, please remind the
servicer to call our Consumer Service
Centre 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.
Coffeemakers
Food
Processors
Toaster Ovens
Blenders
Stand Mixers
Cuisinart offers an extensive assortment of top quality products to make life in the
kitchen easier than ever. Try some of our other countertop appliances and
cookware, and Savor the Good Life®.
www.cuisinart.ca
Any trademarks or service marks of third parties referred to herein
are the trademarks or service marks of their respective owners.
©2011 Cuisinart Canada
100 Conair Parkway
Woodbridge, Ontario L4H 0L2
Consumer Call Centre E-mail:
[email protected]
1-800-472-7606
Printed in China
11CC126436
IB-7731-CAN-D