Cuisinart SM-70BK, SM-70BC, SM-70, SM-70C Owner's manual

Cuisinart SM-70BK, SM-70BC, SM-70, SM-70C Owner's manual
7.0 Quart Stand Mixer
RECIPE
BOOKLET
REVERSE
SIDE
For your safety and continued enjoyment of this product, always read the instruction booklet carefully before using.
SM-70 INSTRUCTION BOOKLET
IB-6383
89280
IMPORTANT
SAFEGUARDS
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
When using an electrical appliance, basic
safety precautions should always be
followed to reduce the risk of fire, electric
shock and/or injury, including the following:
1. READ ALL INSTRUCTIONS
BEFORE USING.
2. Switch off and unplug before fitting or
removing tools and/or attachments,
after use and before cleaning.
NOTE: The maximum rating is based on
the attachment that draws the greatest
power. Other recommended attachments
may draw significantly less power.
3. Close supervision is necessary when
any appliance is used by or near children. Cuisinart does not recommend the
use of this appliance by children.
WARNING: RISK OF FIRE
OR ELECTRIC SHOCK
The lightning flash with
arrowhead symbol within an
equilateral triangle is intended to
alert the user to the presence of
un-insulated dangerous voltage
within the product’s enclosure
that may be of sufficient
magnitude to constitute a risk of
fire or electric shock to persons.
4. Avoid contact with moving parts and
fitted attachments. Keep hands, hair,
clothing, as well as spatulas and other
utensils, away from beaters during
operation to reduce the risk of injury to
persons and/or damage to the mixer.
5. The use of attachments not recommended or sold by Cuisinart may cause
fire, electric shock or injury.
6. Do not use more than one attachment
at a time.
The exclamation point within
an equilateral triangle is
intended to alert the user to the
presence of important operating
and maintenance (servicing)
instructions in the literature
accompanying the appliance.
7. Do not exceed the maximum capacities
listed in this use and care instruction
book.
8. Do not use the stand mixer if it is damaged or if the cord is damaged. Have
the stand mixer checked and serviced
before resuming use.
9. When using an attachment make sure
that you have read the safety instructions that come with the particular
attachment.
SPECIAL CORD SET
INSTRUCTIONS
A short power-supply cord is provided to
reduce the risks resulting from becoming
entangled in or tripping over a longer cord.
10. Do not use outdoors.
11. Keep stainless steel bowl away from
heat sources such as stovetops, ovens
or microwaves.
Longer extension cords are available
and may be used if care is exercised
in their use.
12. To protect against the risk of electric
shock do not put the power unit in
water or other liquid.
If a long extension cord is used, the marked
electrical rating of the extension cord must
be at least as great as the electrical rating
of the appliance, and the longer cord should
be arranged so that it will not drape over
the countertop or tabletop where it can be
pulled on by children or tripped over.
13. Remove all attachments and accessories from stand mixer before washing.
14. Do not let cord hang over edge of table
or counter.
2
NOTICE
INTRODUCTION
This appliance has a three wire grounded
plug. To reduce the risk of electric shock,
this plug will fit in a polarized outlet only
one way. If the plug does not fit fully in the
outlet, reverse the plug. If it still does not fit,
contact a qualified electrician.
This is the mixer that does it all! Your new
extra-large Cuisinart™ 7 Quart Stand Mixer
has the power, capacity and precision to
handle any job your recipes require. With
three accessories, you can mix, whip or
even knead dough. With 12 speeds, you’ll
always do it just right. And with the auto
shutoff Countdown Timer you’ll always do
it for just the right amount of time! Results
will be perfect.
Do not modify the plug in any way.
CONTENTS
Cuisinart offers optional attachments
that can be purchased separately. Each
connects to one of three power outlets on
the mixer to let you blend, process food,
squeeze juice from your favorite citrus
fruits, make perfect homemade pasta,
or grind your own meats (see page 11
for details).
Important Safeguards................................... 2
Features and Benefits .................................. 4
Assembly Instructions, Diagram ...................5
Operating Instructions .................................. 6
Cleaning and Maintenance .......................... 6
Suggested Speed Control Guide ................. 7
Maximum Capacities.....................................8
Troubleshooting ............................................ 8
Tips and Hints .............................................. 8
Cookie Baking ............................................. 9
Bread Baking ............................................... 9
Cake Baking .............................................. 10
Whipping Cream..........................................11
Optional Attachments ................................ 11
Warranty Information .................................. 12
WARNING
RISK OF FIRE OR ELECTRIC SHOCK
DO NOT OPEN
WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK,
DO NOT REMOVE COVER (OR BACK)
NO USER-SERVICEABLE PARTS INSIDE
REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY
3
11. Chef’s Whisk
Used for incorporating air into
ingredients/mixtures. Most frequently
used for whipping eggs, egg whites or
heavy cream. The chef’s whisk would
be used in recipes for angel food cake,
chiffon cake, meringue or dacquoise,
some types of candy such as divinity,
and for whipping potatoes after they
have been mashed using the flat
mixing paddle.
FEATURES AND BENEFITS
1. Tilt-back Head
Makes it easy to attach accessories
and scrape sides of bowl.
2. Top Cover
3. High Speed Power Outlet
Blender and Food Processor
attachments (sold separately) connect
to the rear power outlet on top of the
stand mixer.
12. Flat Mixing Paddle
Used for stirring, mixing, beating
ingredients/mixtures. Most frequently
used for mixing cookies, cakes, batters
(use flat mixing paddle to start the
batter for yeast breads then switch to
dough hook for a more evenly mixed
dough), and frostings. It is also used
for making piecrusts, biscuits and
shortcakes, dough for pasta,
combining ingredients for meatloaf or
meatballs, and mashing potatoes.
4. Mid Speed Power Outlet
Citrus Juicer attachment (sold
separately) connects to the front power
outlet on the top of the stand mixer.
4a. Mid Speed Power Outlet Plug
5. Slow Speed Power Outlet
Large Meat Grinder and Pasta Maker
attachments (sold separately) connect
to the power outlet located behind the
slow speed outlet cover on the front of
the stand mixer head.
13. Dough Hook
Used for the final mixing and kneading
of yeast doughs for breads, rolls, pizza/
focaccia, and yeast-raised coffee
cakes.
5a. Slow Speed Outlet Cover
Release Lever
14. Splashguard with Pour Spout
Prevents spattering when mixing and
adding ingredients.
6. Accessory Power Port
Chef’s whisk, flat mixing paddle,
dough hook and splashguard connect
to this port.
7. 7 Quart Stainless Steel Bowl
with Handles
Handles make the bowl easy to hold,
scrape and remove. Oversized bowl
lets you mix larger quantities.
8. Head-lift Release Lever
Securely locks stand mixer head into
raised tilt-back position.
9. On/Off, Fold and Speed Control Dial
12 speeds for precision mixing.
10. 15-Minute Countdown Timer with
Auto Shutoff
Turns off stand mixer after selected
time has elapsed.
4
ASSEMBLY
INSTRUCTIONS
1. Raise Mixer Head – Pull up the head-lift
release lever and raise the stand mixer
head until it locks into place.
5. To Attach Splashguard – Before
attaching an accessory, raise stand mixer
head and push the splashguard onto the
rim above the accessory power port until
it fully snaps into place.
2. Attach Accessory – Place flat mixing
paddle, chef’s whisk or dough hook
into the accessory power port. Turn
counterclockwise until it locks. Turn
clockwise to remove.
To remove: Raise the stand mixer head
and slide splashguard off rim.
Note: You do not need to remove
splashguard to change accessories.
3. Place Bowl on Base – Turn clockwise
to secure.
4. Lower Mixer Head – Pull up head-lift
lever again and fully lower the mixer
head.
5
4
4a
5a
2
3
6
7
11
1
10
MIN
SE
C
ON
/O
FO
L
9
FF
D
14
8
13
12
5
To Modify/Change Time
During Use
OPERATING
INSTRUCTIONS
1. Press and hold either the Minute or
Second button until the current time
begins to flash.
2. Unit is now in timer-set mode; use the
Minute or Second button to select a new
countdown setting.
To Turn Stand Mixer On
1. Turn control dial to desired speed –
1 through 12 (see speed control
guide on page 7).
2. Press the On/Off button in the center of
the dial.
To Cancel Operation
(Set back to 00:00)
To Turn Stand Mixer Off
1. Press the On/Off button – mixing
process stops and unit shuts off.
1. When unit is on – Press and hold the
On/Off button for 2 seconds. The timer
resets to 00:00 and the unit shuts off.
2. When unit is off – Press and hold both
the Minute and Second buttons for two
seconds. The time will reset back to
00:00.
To Use Countdown Timer
1. Select Speed – Turn speed dial to
desired speed.
2. Activate Timer – Press and hold the
Minute or Second button until 00:00
begins to flash. Hold down either button
to scroll through the digits, or press
and release to advance one digit at a
time until the desired time is displayed.
Maximum time setting is 15 minutes.
3. Begin Timed Mix – Press the On/Off
button in the center of the dial. Stand
mixer starts and timer begins counting
down.
4. Automatic Shutoff – Mixing process
automatically stops when total time has
elapsed. One tone signals shutoff.
To Use Fold Function
The fold operation allows you to mix in
ingredients at the lowest speed.
The Fold button is located in the center
of the dial.
1. Continuous Fold – Hold the Fold button
down to blend ingredients; release to
stop.
2. Pulse Fold – Press the Fold button
repeatedly as needed to combine
ingredients. Each pulse generates 1½ to
2½ revolutions of the flat mixing paddle,
chef’s whisk or dough hook.
To Pause Countdown Timer
1. Press the On/Off button once to stop
the stand mixer and interrupt countdown
(number will flash to signify pause
mode).
2. Check consistency, scrape bowl, add
ingredients, etc.
3. Press the On/Off button again. The
mixing process begins and the timer
continues counting down the remaining
time.
4. To add time during pause mode, press
the Minute or Second button until the
desired time is displayed.
Safety Feature: If there is no action on the
unit after 5 minutes, the timer resets itself
to “00:00”, a double tone sounds, and the
unit shuts off.
CLEANING AND
MAINTENANCE
Unplug your Cuisinart™ Stand Mixer before
cleaning.
Power Unit: Wipe with a damp cloth and
dry. Never use abrasives or immerse in
water.
Bowl: Wash by hand and dry thoroughly or
put in dishwasher. Never use a wire brush,
steel wool or bleach.
Tools: Top rack dishwasher-safe; can also
wash by hand and dry thoroughly.
Splashguard with Pour Spout: Top rack
dishwasher-safe; can also wash by hand
and dry thoroughly.
6
SUGGESTED SPEED CONTROL GUIDE
FOLD
• Adding ingredients at the end of mixing
• Blending dry ingredients
1
• Has the gentle start – use for stirring
and starting all mixing/whipping tasks
• Adding dry ingredients (flour) to
batters and liquids to dry ingredients
or batters
• Begin creaming fats with sugars
• Rubbing fat into flour for piecrusts,
biscuits, scones
• Begin to whip eggs or cream
• Stirring ingredients to blend without
adding air
• Making crumb toppings
7
• Whipping potatoes
• Whipping cream, cream cheese, or
butter for easy spreading
2
• Stirring
• Adding dry ingredients such as nuts,
chocolate morsels, dried fruits
• Creaming batters without adding air
– such as cheesecake
• Begin mashing potatoes
• Mixing some pastry doughs
• Mixing muffins
8
• Whipping cream
• Whipping potatoes
• Whipping egg whites – adding sugar
to whipped egg whites
3
• Kneading yeast doughs
• Creaming
• Mixing batters, cookie doughs
• Adding eggs to batter/dough
• Mixing heavy ground meat mixtures
(meatloaf, meatballs, pâté)
• Mixing frostings
9
• Whipping egg whites
• Whipping cream
4
• Mixing packaged cake mixes
• Mixing batters, cookie doughs
• Creaming to make light and fluffy
• Adding eggs to batter/dough
• Mixing frostings
10
• Whipping cream – using gradual
increase from Speed 1
• Whipping egg whites
• Whipping butter to make compound
or whipped butters
• Mixing egg/sugars mixtures until light
and fluffy
5
• Creaming to make light and fluffy
• Adding eggs to creamed mixtures
• Mixing frostings
11
• Whipping egg whites
• Whipping frostings until fluffy
6
• Adding eggs to creamed mixtures
• Mashing potatoes
• Whipping egg whites until frothy
• Beating whole egg yolks until ribbons
form
12
• Whipping egg whites – using gradual
increase from Speed 1
• Whipping frostings until fluffy
7
• Reduce the load by removing some of
the ingredients, and allow the mixer to
stand for a few minutes.
MAXIMUM CAPACITIES
FOR THE CUISINART™
STAND MIXER
• Plug in and reset the speed. If the
stand mixer does not start when you
press the on button, allow the unit to
stand for additional time.
7 Quart Stand Mixer
Yeast dough
15 cups flour
(most breads, pizza)
Cookie dough
15 dozen cookies
Whipping cream
8 cups
Egg whites
16
TIPS AND HINTS
• Before preheating the oven, adjust
shelves to accommodate your baking
task. Pies bake best when baked in the
lower third of the oven.
• Carefully follow each mixing step in a
recipe. Take care not to over- or undermix. Make use of the Countdown Timer
feature of the Cuisinart™ Stand Mixer to
help with suggested mixing times.
TROUBLESHOOTING
1. Problem: The accessories knock
against the bottom of the bowl or are not
reaching the ingredients at the bottom of
the bowl.
Solution: Adjust the height by doing the
following:
• Don’t crowd the oven, and avoid opening
the oven door during baking – use the
oven light to help you watch. With certain
recipes, particularly cookies, when baking
more than one pan in the oven at a time,
rotate pans halfway through the baking
cycle.
• Detach the accessory.
• Hold and loosen the nut as shown.
• Proper measurements are very important
when baking. To measure flour correctly,
stir the flour first, then spoon into the
measuring cup. Level off the top with the
blunt side of a knife blade or the handle
of a spoon. Do not press or compact
flour. It is also very important not to
measure directly from the bag – while the
flour is pre-sifted, it has been pressed/
compacted to fit into the bag. Baked
goods made from unstirred flour are likely
to be heavy and dry because too much
flour is used.
• For ideal operation, the chef’s whisk
and flat mixing paddle should be
almost touching the bottom of
the bowl.
• Remove butter from the refrigerator and
cut into ½-inch pieces to help it come
to room temperature faster while you
measure out the remaining ingredients.
Do not warm butter in the microwave; this
can change the structure of the butter if
it melts and give the finished product a
different texture.
• Raise the stand mixer head, hold the
accessory in place, and tighten.
2. Problem: Your stand mixer has an
overload protection device and if
overloaded, it will shut down to protect
the motor.
• To separate eggs for use in any recipe,
break them one at a time into a small
bowl. Gently remove the yolks, then
transfer the whites to a spotlessly clean
glass or stainless bowl. If a yolk breaks
into a white, use that egg for another
recipe. Just a drop of egg yolk in the
white prevents the white from whipping
properly.
Solution: In the unlikely even that this
happens:
• Turn off and unplug the unit.
8
• Line baking sheets with parchment for
easy release and easy cleanup.
• For whipping egg whites, both the mixing
bowl and chef’s whisk must be spotlessly
clean and dry. Any trace of fat or oil will
prevent the egg whites from whipping
properly.
• Let cookies rest on sheets for 2 to 3
minutes before removing them to a wire
rack to cool. This keeps cookies from
wrinkling, crumbling or breaking.
• To check the freshness of eggs, place
them in a bowl of warm water – if they
float, they are not fresh.
• Cookies must cool completely before
being put into storage containers to avoid
them becoming soggy and misshapen.
• To melt chocolate for a recipe, place
chopped chocolate in a double boiler
insert or larger bowl over a pan of barely
simmering hot water. The water should
not boil, nor should it touch the bottom of
the double boiler insert or bowl. If it does,
this could cause the chocolate to “seize”
and you will not be able to use it in your
recipe.
BREAD BAKING
• One ¼-ounce packet of yeast equals
2¼ teaspoons yeast.
• Using milk in place of water will produce a
softer crust.
• After baking, you can soften the crust, if
desired, by rubbing it with unsalted butter
soon after removing it from the oven. This
prevents it from drying out too quickly.
• Always test yeast for freshness before
using it in a recipe. Sprinkle a little over
warm (105-110°F) water from recipe and
add a pinch of sugar or flour from the
recipe. If it does not become foamy/
bubbly in 5 to 10 minutes, the yeast may
be “dead.” Start over with fresh yeast
from a new package.
• If a recipe calls for a specific type of flour,
used the flour recommended. If you do
not have bread flour, you can substitute
unbleached, all-purpose flour, but your
bread may not rise quite as much.
• For mixing yeast doughs, begin by using
the flat mixing paddle. When starting a
recipe, dough is thinner and more like
a batter and mixes more efficiently and
smoothly with a paddle. After a very thick,
smooth batter forms, switch to the dough
hook to complete the recipe.
• Do not use “lite” or tub margarines for
bread baking – the first ingredient is often
water and they do not work well in any
baking.
• Vital gluten is the dried protein taken from
the flour by eliminating the starch. It is a
good dough conditioner or enhancement
for yeast breads, especially for whole
grain breads or when using all-purpose
flour. If a recipe specifically calls for vital
gluten, we recommend that it be used for
best results.
COOKIE BAKING
• Use an ice cream scoop to measure out
cookie dough – this keeps the cookies
evenly shaped and uniform in size. We
recommend ice cream scoops in several
sizes – #’s 40, 50 and 60, as well as a
larger one (about 1⁄3 to ½ cup) for jumbo
cookies. Ice cream scoops, also known
as “dishers” are also good for filling
muffin tins. Use a #16 ice cream scoop to
make muffins or meatballs.
• For 100% whole wheat bread use 1½
teaspoons vital gluten per cup of flour.
• Lite salt can be used if it has both
potassium chloride and sodium.
• Many bread recipes have a “range”
amount of flour – start by using the lower
end of the range, then add more flour as
needed to produce a smooth, not sticky
dough.
• To better maintain cookie shapes, put
scoops of cookie dough onto sheets of
waxed paper or plastic wrap on a tray and
chill before baking. Most cookie dough
can be refrigerated for 2 to 3 days prior to
baking – be sure to wrap well.
• Before measuring molasses or honey,
oil the measuring spoon to help it run
off better.
• Cookie dough may also be frozen. Shape
into individual cookies, double wrap and
freeze for up to 3 months.
• To produce a higher loaf of bread, use
water that potatoes have been cooked in.
9
• Using too much liquid, or baking on a
humid day, can cause your bread to fall or
wrinkle on top.
CAKE BAKING
• Have all ingredients and mixing bowls at
room temperature (BUT when preparing
whipped cream as a topping, bowl, chef’s
whisk, and cream should be refrigeratorcold). Room temperature ingredients
incorporate and blend more easily.
• Fill pans immediately after mixing.
• Bake immediately after filling pans.
• Check for doneness at the beginning of
the time range given.
• Cool cakes completely on a wire rack
after baking.
• Using an offset spatula will make
spreading frosting easier.
Egg Whites
Egg whites at room temperature are best
for whipping. Bring to temperature safely
by placing eggs in a bowl of warm water for
10 to 15 minutes.
Add a small amount of acid such as cream
of tartar, lemon juice or vinegar when
whipping egg whites to stabilize them and
allow them to reach their optimum volume
and stiffness. Use 1⁄8 teaspoon cream of
tartar per large egg white – or 1 teaspoon
cream of tartar per cup of egg whites (8 to
10 large).
The time required to whip egg whites
will vary with the temperature of the
egg whites, age of egg whites, and
temperature/humidity of the kitchen. Keep
a close watch while whipping egg whites.
In humid or damp weather, you may not get
the volume of whipped egg whites that you
do in drier, warmer weather.
Place the room temperature egg whites
in the clean, dry mixing bowl. Attach the
clean, dry chef’s whisk. Start whipping the
egg whites and gradually increase to speed
6 until foamy, and then gradually increase
to speed 12. If egg whites are beaten too
rapidly in the beginning, their structure
will not be as stable and strong, and they
will not reach the volume that they should
when completely beaten. Over-beaten
egg whites will also separate or weep in a
meringue topping.
Timing when adding sugar to egg whites
is important. If adding less than ¼ cup (4
tablespoons), add it in the beginning at the
raw white stage. For larger amounts, add
sugar slowly and gradually to the whipped
egg whites after they reach soft peak
stage. Always add sugar in a slow steady
stream while egg whites are being whipped
– do not add sugar directly to the center
of the bowl on top of beaten egg whites;
doing this may cause them to deflate.
When whipping egg whites, they will at
first appear foamy or frothy. Then they
will become stiffer and start to hold their
shape. Next, soft peaks will form – this is
when the tips of the peaks fall when the
whisk is lifted up – soft peaks are often
required for mousses or soufflés. The next
stage is almost stiff to stiff peaks. This is
used for recipes such as meringues – the
whites will appear dry, the peaks will hold
their shape, and the whites will be shiny.
The final stage is stiff and dry. The whites
will not be uniformly white, but will appear
speckled, and they will no longer be shiny
in appearance.
Beaten egg whites should be used
immediately after beating them. If they wait
for longer than 5 minutes, they will begin to
deflate and lose volume and structure. Egg
whites beaten with sugar or cream of tartar
are more stable and will last a little longer.
Sanitizing Egg Whites
Take care when adding raw egg whites to
recipes that are not cooked or baked as
there is a chance they may carry harmful bacteria. If you have a recipe that calls
for raw egg whites, you may wish to use
powdered egg whites or “sanitize” the egg
whites by doing the following: Place the
egg whites, 2 tablespoons of the granulated sugar from your recipe, 2 tablespoons
water, and a pinch of cream of tartar in
the Cuisinart™ mixing bowl and stir until
smooth. Place over the pan of simmering
water and stir constantly with a spotlessly
clean rubber spatula until the mixture
registers 160°F on an instant-read thermometer – start checking the temperature
after about a minute of stirring. When the
egg white mixture registers 160°F, dry off
the bottom of the bowl and place on the
Cuisinart™ stand mixer. Insert the chef’s
whisk. Continue as directed in your recipe.
10
also be used for decorating using a pastry
bag and tip. Using gelatin or a purchased
stabilizer will prevent whipped cream from
weeping.
WHIPPING CREAM
The difference between heavy cream and
whipping cream is the butterfat content.
The higher the butterfat content, the
more stable the whipped cream. Heavy
cream has a higher butterfat content than
whipping cream does. Light cream may
also be whipped, but will not last as long.
Creams that are not ultra-pasteurized are
best for whipping.
To make stabilized whipped cream, soften
gelatin by sprinkling it over water in a
measuring cup. Let stand 5 minutes to
soften. Then place the measuring cup in
a pan of simmering water and stir over
low heat until gelatin is dissolved. Let cool
slightly before adding to cream – but do not
allow to get cold and harden.
The yield of cream generally doubles in
volume. To make 2 cups of softly whipped
cream, pour 1 cup of heavy/whipping
cream into the well-chilled mixing bowl.
Starting on speed 1 and increasing to
speed 10 or 12, whip until it just begins to
hold its shape. Add about ½ teaspoon pure
vanilla or other pure flavored extract and 1
to 2 tablespoons granulated or superfine
sugar. Whip until the cream holds soft,
floppy peaks.
• For 1 cup of cream, use ½ teaspoon
gelatin soaked in 1 tablespoon water.
• For 2 cups of cream, use 1 teaspoon
gelatin soaked in 2 tablespoons water.
• For 8 cups of cream, use 1 tablespoon
+ 1 teaspoon gelatin soaked in 8
tablespoons water.
Follow basic whipping instructions, adding
cooled gelatin mixture to cream all at once
after it as whipped to a slightly thickened
stage.
To make whipped cream
• Start with well-chilled cream, mixing bowl
and chef’s whisk (place bowl and whisk
in freezer for at least 15 minutes before
making whipped cream). The room should
not be too hot.
OPTIONAL ATTACHMENTS
AND ACCESSORIES
Your Cuisinart™ Stand Mixer has three power
outlets – two on the top and one on the
front – for a variety of attachments that can
be purchased separately.
• Whip cream on low speeds until small
bubbles foam – this will take about 30
seconds.
• Gradually increase to speed 6 and
continue beating until the whisk leaves a
trail.
Simplify your life, and save valuable counter
space, by using your stand mixer as a
power source for these versatile
attachments:
• If you are making a sweetened, flavored
whipped cream, begin to slowly add
the sugar and flavorings as the cream
becomes soft and billowy in appearance.
Pasta Maker – makes delicious homemade
pasta. Includes six pasta plates, from
spaghetti to lasagna.
• Increase to speed 8 or 10 – but do not
look away – it takes just seconds for
cream to go from smooth and creamy
whipped cream to whipped cream with
grainy bits of butter forming.
Large Meat Grinder – grinds a variety of
meats, vegetables, and cheeses. Includes 3
grinding plates and 2 nozzles for making
homemade sausage.
40-ounce Glass Blender – blends frozen
drinks, smoothies and shakes, and even
purées soups and sauces.
• Stop whipping cream when it has
doubled in volume – it should be smooth,
creamy and thick, forming either soft (for
garnishing desserts, folding into desserts)
or stiff (for topping cakes, desserts,
piping decoratively) peaks.
Citrus Juicer – extracts nutritious juice from
all your favorite citrus fruits.
Food Processor – chops, purées, slices,
and shreds in clear 3-cup work bowl.
Includes a chopping blade and a reversible
slicing/shredding disc.
• Unless stabilized, whipped cream should
be served immediately.
Stabilized whipped cream
Stabilized whipped cream will hold longer
in the refrigerator before using, and it can
11
WARRANTY
Limited Three-Year
Warranty
This warranty is available to consumers only.
You are a consumer if you own a Cuisinart™
Stand Mixer which was purchased at retail for
personal, family or household use. Except as
otherwise required under applicable law, this
warranty is not available to retailers or other
commercial purchasers or owners.
We warrant that your Cuisinart™ Stand Mixer will
be free of defects in materials and workmanship
under normal home use for 3 years from the
date of original purchase.
We suggest you complete and return the
enclosed product registration card promptly
to facilitate verification of the date of original
purchase. However, return of the product
registration card does not eliminate the need
for the consumer to maintain the original proof
of purchase in order to obtain the warranty
benefits. In the event that you do not have
proof of purchase date, the purchase date for
purposes of this warranty will be the date of
manufacture.
If your Cuisinart™ Stand Mixer should prove
to be defective within the warranty period, we
will repair or, if we think necessary, replace
it. To obtain warranty service, please call our
Customer 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, enclose $10.00 for shipping and
handling. (California residents need only supply
a proof of purchase and should call 1-800-7260190 for shipping instructions.) Please be sure
to include your return address, description of
the product's defect, product serial number, and
any other information pertinent to the 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.
This warranty expressly excludes any defects or
damages caused by 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. Some states do
not allow the exclusion or limitation of these
damages, so they 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 the above two options do not
result in the appropriate relief to the consumer,
the consumer may then take the product to an
independent repair facility if service or repair
can be economically accomplished. Cuisinart
and not the consumer will be responsible for
the reasonable cost of such service, repair,
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 Cuisinart™ Stand Mixer 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.
©2006 Cuisinart
Cuisinart® is a registered
trademark of Cuisinart
Your Cuisinart™ Stand Mixer has been
manufactured to the strictest specifications and
has been designed for use only with authorized
accessories and replacement parts.
150 Milford Road
East Windsor, NJ 08520
Printed in China
06CU26054
12
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