SmartPower HTM-3 - Blender CUISINART - Free user manual and instructions

USER MANUAL SmartPower HTM-3 CUISINART

INSTRUCTION AND RECIPE BOOKLET

White hand mixer with a cookie and lemon slice, no visible text or symbols

White hand mixer with a pink dessert bowl and green leaf (no text or symbols visible)

SmartPower

TM 3-Speed Electronic and Speed Electronic Hand Mixers

HTM-3 HTM-5

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 Chart 4

Quick Reference Chart 4

Recipes .... 5 Warranty: .... 17

IMPORTANT SAFEGUARDS

When using an electrical appliance, basic safety precautions should always be followed including the following:

1. Read all instructions.

1. 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.
2. To avoid possible accidental injury, this appliance should not be is used by or near children or individuals with certain disabilities.
3. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning.
4. 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.

1. Remove beaters from the mixer before washing them.
2. 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 Customer Service (see Warranty for details) for examination, repair, or mechanical or electrical adjustment.
3. The use of attachments not recommended by Cuisinart may cause fire, electrical shock, or risk of injury.
4. Do not use outdoors or anywhere the cord or mixer might come into contact with water while in use.
5. 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.
6. To avoid damage to cord and possible fire or electrocution hazard, do not let cord contact hot surface, including the stove.

SAVE THESE INSTRUCTIONS

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

Whether you're making a quick cake mix for an after-school party or treating friends to decadent chocolate mousse brownies, the Cuisinart® SmartPower® Mixer will serve you well. Its superior mixing performance and state-of-the-art features spoil you for any other mixer. Super-sized beaters power through heavy cookie dough and vegetable purées. They also produce smooth, fine-textured egg whites for light desserts. The SmartPower® Mixer is built with the same commitment to the home cook as all other fine Cuisinart® kitchen products.

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 ② ③ Cutout

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.
3. Spatula Included
4. Beater Release Trigger Conveniently located trigger for easy ejection of beaters.

Labeled diagram of a hand mixer with numbered parts for identification

1. Extra-Long Beaters 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.
2. Heel Rest Allows mixer to rest squarely on countertop.
3. Easy To Clean (not shown) The SmartPower™ Mixer has a smooth, sealed base. It wipes clean instantly.

USE AND CARE

Inserting Super-Sized Beaters

1. Set the speed control to OFF and unplug the mixer.
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 Super-Sized Beaters

1. Before cleaning the SmartPower™ Mixer, set the speed control switch to OFF and unplug it from the wall outlet. Pull up on the beater release trigger 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

Always set the SmartPower™ Mixer on the lowest speed when you start mixing

Speed 1/Low Speed

• Start mixing most ingredients together
• Combine dry ingredients
• Cream butter and sugar
• Cream butter and sugar
• Mix beer cookie dough
• Mix heavy cookie doughs
• Mesh palatose/cough
• Mash potatoes/squash
• Add nuts, chips, dried fruit to doughs
• Add nuts, chips, unfed fruit to doughs and batters
• Add flour to batters, or liquids to dry
  ingredients
• Start mixing frostings
• Start mixing cake mixes

Speed 2/Low Speed

• Add eggs to batters/doughs
  • Whip potatoes/squash
• Mix pudding batters

Speed 3/Medium Speed

• Complete beating cake mixes
  • Mix scratch cake batters
• Complete mixing frostings
• Whip potatoes/squash
• Beat whole eggs/yolks
• Start whipping cream

- Start whipping crea

Speed 4/High Speed • Complete whipping cream
Speed 5/High Speed
- Whip egg whites

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 12 -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 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 each egg individually into a small bowl, gently remove yolk, then transfer egg white to spotlessly clean mixing bowl. If a yolk breaks into the egg white, reserve that egg for another use. Just a drop of egg yolk in the white will prevent the whites from whipping properly.
• To achieve the best volume when whipping egg 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.
• 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.

Recipe Notes

Preparation times are estimates and are based on the time it takes to prepare, assemble, and cook the ingredients once they have been gathered from the refrigerator and cupboard and placed on the counter.

Nutritional analyses are based on

number of servings indicated. If a recipe produces a range of servings, the nutritional information is based on the highest serving yield for that particular recipe.

SWEETS

Nutmeg Muffins

These tasty muffins are just right for a holiday bread basket.

Preparation: 10–15 minutes plus baking time.

Makes 12 regular or 24 mini muffins

cooking spray

2 cups unbleached, all-purpose

flour

3 tablespoons packed brown sugar

1 tablespoon baking powder

12 teaspoon freshly grated nutmeg

1 / 4 teaspoon salt

2 large eggs

1 cup evaporated skimmed milk (not reconstituted), or whole milk

14 cup 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, nutmeg, and salt in a medium bowl. Mix on speed 2/Low for 30 seconds to combine and break up brown sugar; reserve.

Put the eggs into a second bowl. Beat on speed 2/Low until slightly foamy, 30 seconds. While mixing on speed 2/Low, add the milk and melted butter; mix for 15 seconds. Pour over the dry ingredients, and use speed 1/Low 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 regular muffins, 14 to 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 39g • chai. 46mg

• Sod. 20mg • calc. 147mg • liber 1g

Maple Orange Butter

Maple Orange Butter also makes a great spread for pancakes, waffles, biscuits or scones.

Preparation: 5 minutes or less. Makes 34 cup

12 cup unsalted butter, room temperature

2 tablespoons maple syrup (not pancake or sugar syrup) zest of 1 orange, finely chopped

Use speed 3/Medium to beat butter in a mixing bowl until light and fluffy, about one minute. Add maple syrup and orange zest; beat on speed 3/Medium for one 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

Variation:

For Lemon Honey Butter, substitute honey for the maple syrup and lemon zest for the orange zest.

Double Chocolate Walnut Brownie Drops

Great bite-sized brownies.

Preparation: 10–15 minutes, plus baking time. Makes 26 (may be doubled)

2 ounces unsweetened chocolate, chopped
1½ cups unbleached, all-purpose flour
12 teaspoon baking powder 12 teaspoon salt
8 tablespoons unsalted butter, cut into 8 pieces
12 cup granulated sugar
½ cup firmly packed brown sugar 1 large egg
1½ teaspoons vanilla extract 2/3 cup mini chocolate morsels
^2/_3 cup chopped walnuts confectioners' 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/Low for 20 seconds to combine. Reserve.

Place the butter and sugars in a medium bowl. Mix on speed 1/Low for 30 seconds, then mix on speed 5 until light and fluffy, 2 minutes. Add the egg and vanilla, mixing on speed 3 until combined 20 seconds. Add melted, cooled chocolate; mix 20 seconds on speed 1/Low. Add flour mixture; mix on speed 1/Low until combined, 30 seconds. Add chocolate morsels and walnuts; mix on speed 1/Low to blend, 10 seconds.

Scoop out dough in 1½-tablespoon amounts onto prepared baking sheets. (For ease, speed and uniformity, you may use an ice cream scoop.) Bake in the preheated 350°F oven for 10 to 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

A traditional Cuisinart favorite, these yummy oatmeal cookies are loaded with mix-ins.

Preparation: 10–15 minutes, plus baking time. Makes 60 cookies

2 cups unbleached, all-purpose flour

1½ teaspoons baking soda 1 teaspoon salt

1^1/3 cups unsalted butter, cut into tablespoon-sized pieces

1^1/3 cups granulated sugar

1^1/3 cups firmly packed light brown sugar

2 large eggs

3 tablespoons milk

2 teaspoons vanilla extract

3 cups quick cooking oats

^2/_3 cup coarsely chopped pecans, almonds or walnuts

^2/_3 cup semisweet chocolate morsels

^2/_3 cup white-chocolate morsels

^2/_3 cup almond brickle bits (may substitute coconut)

^2/_3 cup mini M&M ^ Chocolate Mini Baking Bits

^2/_3 cup raisins or dried tart cherries

Preheat oven to 350°F. Line baking sheets with parchment paper or nonstick baking liners. Combine flour, baking soda and salt in a small bowl.

Mix on speed 1/Low to combine, 10 seconds.

In a large mixing bowl, cream butter and sugars on speed 1/Low until light and fluffy, about 1 minute. Add eggs,

milk and vanilla; increase to speed 3/Medium and beat until well blended, about 1 minute.

Add flour mixture to creamed mixture in two additions; beat on speed 2/Low until well mixed. Add oats in 2 additions; beat on speed 2/Low after each addition until well blended. Add nuts and beat on speed 2/Low until just blended. Add chocolate morsels, brickle bits, M&Ms ^65 , and raisins; continue to beat on speed 2/Low until blended, about 30 to 40 seconds.

Drop by rounded tablespoons (1½ tablespoons – may use a small ice cream scoop) onto the prepared baking sheets, two inches apart. Bake in preheated 350°F oven until golden, about 10 to 12 minutes. Cool on pan for 2 to 3 minutes, then transfer to a wire rack to cool completely.

Nutritional information per cookie:

Calories 165 (40% from fat) • carb. 23g

• pro. 2g • fat 7g • sat. fat 4g • chol. 18mg

• sod. 91mg • calc. 25mg • fiber 1g

Lemon Lime Sugar Cookies

These old fashioned, crackly sugar cookies are flavored with lemon and lime for a refreshing change.

Preparation: 10–15 minutes, plus baking time. Makes 50 cookies (3½ pounds cookie dough)

4 cups unbleached, all-purpose flour

2 teaspoons baking soda

12 teaspoon salt

12 cup (1 stick) unsalted butter, cut into 8 pieces

2½ cups granulated sugar, divided

12 cup 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/Low 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 5/High, 1 12 minutes. Add syrup, eggs, and zests. Mix on speed 3 for 30 to 40 seconds until smooth. Add extracts; mix on speed 2 for 30 seconds. Add flour mixture to creamed mixture in two additions; beat on Speed 2 until well mixed.

Using 1½ tablespoons of dough, shape into round balls and dip in remaining sugar to coat. (For ease and speed, use an ice cream scoop.) Arrange balls on parchment lined baking sheet 2½ inches apart. Press each ball gently with the flat bottom of a glass. Bake in preheated 350°F oven for 10 to 12 minutes, until crackled and just beginning to turn golden. Remove from oven, let cool on baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely. Store between sheets of waxed paper in an airlight container.

Nutritionisi information per cookie:

Calories 116 (31% from fat) • carb. 19g

• pro. 1g • fat 15g • sat. fat 2g • chol. 13mg

Light as a cloud, these little kisses are just the thing when the sweet tooth bites.

Preparation: 15 to 20 minutes, plus baking and resting times.

Makes 36 kisses

1 tablespoon butter, melted

2 tablespoons confectioners'

sugar

4 large egg whites

1 / 8 teaspoon cream of tartar

^3/4 cup granulated sugar

(superfine is best)

1 teaspoon vanilla or almond extract

2 ounces chopped semisweet or bittersweet chocolate

(1/ u-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 confectioners' 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/Low, increasing gently to speed 5/High. Whip until soft peaks form, 1 12 to 2 minutes (depending on temperature of egg

whites). Sprinkle sugar 1 tablespoon at a time over egg whites and beat on speed 5/High after each addition, until stiff peaks form and mixture is shiny but not dry, about 4 minutes total. Add the vanilla and beat on speed 1/Low to blend in, 10 seconds.

Using a clean rubber spatula, fold in chopped chocolate. Drop meringue mixture by rounded tablespoons onto prepared baking sheets, or gently place mixture in a large pastry bag fitted with a 12 -inch plain tip and pipe out.

“kisses”. Bake in preheated oven for 1½ hours; do not open oven. Turn off oven and let sit in warm oven for an additional 1½ hours to dry out. Transfer to a wire rack to cool completely. Store in an airtight container.

Nutritional information per "kiss":

Calories 26 (19 from fat) • carb. 5g • pro. 0g

• fat 1g • sat. fat. 6g • chol. 0mg • sed. 8mg

Tip: Meringues are best when made on a dry day.

To make "nests" for mousse:

Draw 3-inch circles on the underside of parchment sheet. On the cookie side, butter and dust circles with confectioners' sugar. Pipe concentric circles of meringue into the 3-inch rounds to form the base. Pipe another 2 circles on top of the outermost edge

of the meringues. Bake as directed, but increase both 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.

Preparation: 15 minutes, plus baking time. Makes 18–24 servings

cooking spray

3 cups sliced apples*

(peel, core, quarter apples, cut into ^1/_8 -inch slices) juice of 1 lemon

^3/4 cup firmly packed brown sugar

1 tablespoon ground cinnamon

½ teaspoon freshly grated nutmeg

12 cup dried cranberries (may substitute dried cherries, blueberries or raisins)

3 cups unbleached, all-purpose flour

1 tablespoon baking powder

3 / 4 teaspoon salt

2 cups granulated sugar

1 cup unsalted butter, cut into 12 -inch pieces

4 large eggs

2 teaspoons vanilla extract

Preheat oven to 350°F. Lightly coat a 13 x 9 x 2-inch rectangular baking pan (15-cup) with cooking spray.

Place the apples, lemon juice, brown sugar, cinnamon, nutmeg, and dried cranberries in a medium bowl. Toss gently to combine; reserve.

Place the flour, baking powder, and salt in a medium bowl. Mix on speed 1/Low to blend and aerate, 15 seconds; reserve.

Place the granulated sugar and butter in a large bowl. Mix on speed 2/Low to cream until well blended, 1 minute. Add eggs and vanilla; mix on speed 2/Low until smooth and creamy, about 50 seconds. Add the flour mixture; mix on speed 1/Low until combined and smooth, 1 minute. Batter will be very thick. Spread 23 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 mixture. Bake in preheated oven for 55 to 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 1½ pounds 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

Sunshine Chiffon Cake

Made with oil rather than butter or shortening, chiffon cakes are moist and light in texture. With flecks of fresh citrus, this one is good on its own, or served with sliced fresh fruit.

Preparation: 15 minutes or less, baking time 60 to 70 minutes. Makes 16 servings

2¼ cups cake flour 1½ cups granulated sugar, divided

1 tablespoon baking powder

14 teaspoon salt

1 tablespoon finely chopped lemon zest

1 tablespoon finely chopped orange zest

12 cup orange juice

14 cup fresh lemon juice

14 cup frozen orange juice concentrate, thawed, not reconstituted

½ cup flavorless vegetable oil

1½ teaspoons vanilla extract

½ teaspoon almond extract

2 large egg yolks

7 large egg whites

14 teaspoon cream of tartar confectioners' sugar for dusting

Preheat oven to 325°F. Cut a ring of parchment to fit the top of a 10-inch angel food pan and place it in the pan.

Place the flour, 1 14 cups of the sugar, baking powder, and salt in a large mixing bowl. Mix on speed 1/Low to blend and aerate, 10 seconds. Make a well in the center of the flour mixture. Add the zests, juices, oil, orange juice concentrate and extracts to the well; mix on speed 2/Low for 30 seconds and scrape the bowl. Add the yolks and mix on speed 2/Low for 30 seconds longer; scrape the bowl and reserve.

Clean the beaters with hot water and soap; dry completely. Place the egg whites and cream of tartar in a second bowl (stainless, glass or copper, not plastic). Beat on speed 5/High until soft peaks form, about 1½ minutes. After soft peaks form, add the remaining ¼ cup of sugar ½ tablespoon at a time, until the egg whites are stiff and shiny, but not dry, 3 to 4 minutes. Stir 1 cup of the egg whites into the reserved batter, then gently fold the remaining egg whites into the batter ½ at a time. Gently spoon into the prepared pan and bake in the preheated oven for 60 to 70 minutes, until a cake tester comes out clean when tested. Invert the pan immediately onto a wire rack and let the cake cool completely in the pan upside down on the rack. 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; remove parchment. Dust with confectioners' sugar before serving.

Nutritional information per serving: Calories 214 (31% from fat) • carb. 34g • pro. 3g • fat 8g • sat. fat 1g • chol. 27mg • sod. 160mg • calc. 60mg • fiber 0g

Cappuccino Cheesecake

It will be difficult for coffee lovers to resist this luscious, creamy cappuccino cheesecake in a cinnamon-scented chocolate cookie crust.

Preparation: 20 minutes, plus baking times. Makes 12 to 16 servings

cooking spray

2 tablespoons instant espresso powder
12 cup half-and-half
3 tablespoons unsalted butter, cut in ½-inch pieces
2½ cups granulated sugar, divided
34 cup unbleached, all-purpose flour
1/4 cup unsweetened cocoa
12 teaspoon cinnamon
14 teaspoon baking powder
1 / _8 teaspoon salt

1 large egg yolk
16 ounces cream cheese (regular), at room temperature
16 ounces lowfat cream cheese, at room temperature
4 large eggs*
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 14 cup of the sugar in a medium bowl. Mix on speed 2/Low to cream, 112 minutes. Add flour, cocoa, cinnamon, baking powder, and salt; mix on speed 1/Low until combined, 30 seconds. Add egg yolk and mix on speed 1/Low until crumbly, 15 seconds. Press into bottom of prepared pan. Bake in preheated 350°F oven for 10 minutes, until slightly puffed (crust may have cracked appearance, which 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 foil comes up at least 2 inches.

Place cream cheeses and remaining sugar in a large mixing bowl. Beat on speed 1/Low until combined and smooth, 2 minutes. Using speed 1/Low, add eggs, one at a time, mixing for 15 seconds after each addition. Scrape the bowl. Add cornstarch; mix on speed 1/Low for 20 seconds. Scrape the bowl. Add half-and-half mixture and vanilla; mix on speed 2/Low 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 12 -inch deep. Bake in the prehealed 350^ 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. Gamish with chocolate curls if desired.

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/Low; 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.

Sweetened Freshly Whipped Cream

Sweetened whipped cream is the perfect finish for just about any dessert, or spoon a dollop over coffee or hot chocolate.

Preparation: less than 5 minutes. Makes 2 cups

1¼ cups heavy cream, chilled 2 tablespoons granulated sugar 1½ teaspoons vanilla extract

Place the cream, sugar, and vanilla in a medium stainless or glass mixing bowl. Using the chef's whisk, beat on speed 4/High until whipped to desired thickness – about 45 seconds for softly whipped cream, about 1 minute for stiffly whipped cream.

Nutritional information per serving (2 tablespoons): Calories 70 (86% from fat) • carb. 2g • pro. 0g • fat 7g • sat. fat 4g • chol. 25mg • sod. 7mg • calc. 12mg • fiber 0g

Variation: Cocoa Whipped Cream: Place 1¼ cups heavy cream, 3 tablespoons granulated sugar, 1 tablespoon unsweetened cocoa, and 1 teaspoon vanilla in mixing bowl. Whip as directed.

SAVORIES

Herbed Cheese

Instead of purchasing expensive herb flavored cheeses, you can easily prepare your own.

Preparation: 10 minutes or less. Makes about 2 cups

8 ounces cream cheese (lowfat or regular), cut into 8 pieces

5 ounces chèvre or other goat cheese (soft type, not aged)

1 garlic clove, peeled and minced 1 tablespoon finely minced shallot or green onion

1 tablespoon finely chopped fresh parsley

1 teaspoon herbes de Provence ½ teaspoon kosher salt ¼ teaspoon white pepper dash hot sauce, to taste

Place all ingredients in a medium bowl. Mix on speed 2/Low for 1 minute, then increase speed to speed 3/Medium to whip for an additional 2 minutes until light and fluffy. 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. This cheese also makes a good topping for baked potatoes.

Nutritional information per serving (2 tablespoons, made with low-fat cream cheese):

Calories 58 (69% from fat) • carb. 1g • pro. 3g • fat 4g • sat. fat 3g • chol. 9mg • sod. 156mg • calc. 35mg • fiber 0g

Roasted Red Pepper and Sun-dried Tomato Dip

Serve this dip with crackers, bagel chips or pita chips. For a change, try it as a spread on sandwiches, or as a topping for baked potatoes.

Preparation: 10 minutes or less. Makes 2 cups

8 ounces cream cheese (lowfat or regular), cut into 8 pieces

12 cup sour cream (lowfat or regular)

1 roasted red pepper, cut into 1-inch pieces

^1/_3 cup chopped sun-dried tomatoes (not oil packed)

1 tablespoon chopped fresh parsley

1 garlic clove, chopped

12 teaspoon basil 1a teaspoon freshly ground black pepper

Combine all ingredients in a medium bowl. Mix on speed 2/Low until well blended and smooth, 2 minutes. Mix on speed 3/Medium to lighten, 1 minute. Transfer to a resealable container and refrigerate for 30 minutes or longer to allow flavors to blend before serving.

Nutritional analysis per serving (2 tablespoons), made with low-fat products: Calories 54 (52% from fat) • carb. 4g • pro. 2g • fat 3g • sat. fst 2g • chol. 7mg • sod. 111mg • calc. 43mg • fiber 0g

Basic Vinaigrette

The perfect topping for a crisp green salad, you can easily vary this by changing the flavor of the oil or vinegar, or by adding herbs.

Preparation: 10 minutes or less. Makes about 2 cups

1 garlic clove, peeled and finely minced

2 tablespoons Dijon-style mustard 1/2 cup wine vinegar or lemon juice

12 teaspoon kosher salt

14 teaspoon freshly ground pepper 1 cup vegetable oil

12 cup extra virgin olive oil

Place the garlic, mustard, vinegar, salt, and pepper in a medium bowl. Beat on speed 2/Low until well blended, 30 seconds. With the mixer running, add the oils in a slow, steady stream, about 1 12 minutes; continue to mix until totally blended. (If vinaigrette is made ahead and separation occurs, mix on speed 1/Low 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 Blue Cheese Dressing

This version is much lower in fat than traditional blue cheese dressings. Try it as a dip for celery the next time you serve buffalo-style wings.

Preparation: 10 minutes or less. Makes about 2 cups dressing

1 garlic clove, peeled and chopped ½ ounce shallot, peeled and chopped

1 cup nonfat yogurt

12 cup lowfat buttermilk

^1/_3 cup lowfat mayonnaise

^3/4 teaspoon dry mustard

12 teaspoon Worcestershire sauce

14 teaspoon white pepper

3 ounces crumbled blue cheese dash hot sauce – to taste

Place the garlic, shallot, yogurt, buttermilk, mayonnaise, dry mustard, Worcestershire, and pepper in a medium bowl. Mix using speed 2/Low until smooth and creamy, 30 to 40 seconds. Add the crumbled blue cheese and hot sauce. Mix using speed 2/Low for 20 to 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

Garlic & Chive Mashed Potatoes

Old-fashioned comfort food at its best.

For basic mashed potatoes, omit the

garlic and chives.

Preparation: 20 minutes or less, plus cooking time for potatoes.

Makes 7 cups (12 servings)

3 pounds russet or Yukon Gold potatoes

4-6 garlic cloves, peeled and halved

2 teaspoons kosher salt, divided

1 teaspoon white wine vinegar

^3/4 cup whole milk

12 cup half-and-half

3 tablespoons unsalted butter

½ cup (¼ ounce) chopped fresh chives

14 teaspoon freshly ground white or black pepper

Peel the potatoes and cut into 12 -inch slices. Place the potatoes, garlic, 1 teaspoon kosher salt, and wine vinegar in a 3% quart saucepan* and cover with 1 inch of cold water. Cover loosely and bring to a boil over high heat, then reduce heat to medium high and boil gently until potatoes are tender but not falling apart, about 15 to 18 minutes. While potatoes are cooking, combine milk, half-and-half, butter, and half the

chives in a 1½-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/Low to mash the potatoes and garlic until somewhat smooth, about 30 seconds. While still mixing, add the hot milk and butter mixture, and mix until well blended, about 30 seconds. Mix on speed 3/Medium until fluffy, about 1 minute. Add the remaining salt and pepper; mix to blend, 15 seconds. 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 • salt. 42mg • fiber 2g

* Do not use nonstick cookware with the hand mixer.

Tip: For a "lighter" everyday version, use evaporated fat-free milk (not reconstituted) in place of the milk and half-and-half.

Souffled Sweet Potatoes with Praline Topping

For easy entertaining, you may prepare the potatoes ahead of time. Make the topping just before putting them into the oven.

Preparation: 20 to 25 minutes, plus cooking and baking times. Makes 8 to 12 servings

cooking spray

3½ pounds sweet potatoes or yams, peeled, cut into ½-inch slices zest of 1 lemon, finely chopped

2 tablespoons fresh lemon juice

12 cup firmly packed brown sugar (light or dark), divided

5 tablespoons butter, room temperature, divided

12 cup evaporated fat-free milk

3 large eggs

1½ teaspoons kosher salt, divided

12 teaspoon freshly ground pepper 13 cup half-and-half

12 teaspoon cinnamon

14 teaspoon freshly grated nutmeg pinch cayenne

^2/_3 cup coarsely chopped pecans

Preheat the oven to 350^ F. Coat an 8-cup shallow casserole/baking dish with cooking spray.

Place the sweet potatoes in a 3% quart saucepan and cover with 1 inch of cold water. Bring to a boil over high heat, reduce heat to medium and cook until potatoes are fork tender, about 15 to 18 minutes. Drain and transfer to a large bowl. Add lemon zest and juice. Mash potatoes on speed 2/Low until smooth, about 40 seconds. Add half the brown sugar and 2 tablespoons of the butter; mix until well-blended, about 40 seconds. Add the evaporated fat-free milk; mix on speed 3/Medium until blended, 30 seconds. Mix in the eggs one at a time on speed 2/Low until smooth and blended, 30 seconds. Add 1 teaspoon of the salt and all the pepper; mix on speed 1/Low for 30 seconds.

Transfer the sweet potato mixture to the prepared baking dish and spread evenly. Place the remaining butter in a 1½-quart saucepan and melt over medium heat. Stir in the remaining brown sugar, half-and-half, remaining salt, cinnamon, nutmeg, and cayenne. Stir over medium heat until sugar is dissolved. Stir in the pecans and simmer until slightly thickened. Spread this mixture over the sweet potatoes in the casserole.

Bake the preheated 350^ F oven for 25 to 30 minutes, until heated through and lightly browned on top. Serve hot.

Nutritional information per serving (12 servings): Calories 308 (32% from fat) • carb. 49g • pro. 5g • fat 11g • sat. fat 4g • chol. 69mg • sod. 212mg • calc. 76mg • fiber 6g

Three-Cheese Soufflé

Full of rich cheese flavor, this soufflé

makes a wonderful supper or brunch.

Preparation: 25 to 30 minutes, plus baking time.

Makes 8 servings

unsalted butter for dish(es)

12 cup grated Reggiano Parmesan

cheese, divided

14 cup unsalted butter

5 tablespoons unbleached, all-purpose flour

1¼ cups evaporated fat-free milk (not reconstituted)

14 cup dry white vermouth

pinch cayenne

pinch freshly ground nutmeg

6 large egg yolks

1 teaspoon kosher salt
14 teaspoon freshly ground pepper
^3/4 cup grated imported Gruyère
12 cup grated sharp white Cheddar
8 large egg whites
14 teaspoon cream of tartar

Arrange rack in lower third of oven; preheat oven to 400°F. Generously butter a 10-cup soufflé dish, (you may also use eight 1¼-cup individual soufflé dishes) and sprinkle with half the Parmesan.

Melt butter in a 2 ^3/4 -quart saucepan over medium heat. Stir in flour and cook, stirring constantly without browning, until the mixture bubbles, about 1 minute. Slowly whisk in milk, then vermouth. Cook until thickened, whisking constantly, about 2 to 3 minutes; stir in cayenne and nutmeg. Remove from heat and transfer to a large bowl.

Combine yolks, salt and pepper in a small bowl; mix on Speed 1/Low until smooth, 30 seconds. While mixing on speed 2/Low, add yolk mixture to sauce all at once and mix until well blended, 20 seconds. Stir in cheeses on speed 1/Low, 20 seconds. Wash the beaters with hot water and soap; dry completely.

Place egg whites and cream of tartar in a large stainless or glass mixing bowl. Beat on speed 5/High until stiff peaks form, about 2½ minutes. Use a rubber spatula to stir 1 cup of the beaten egg whites into the cheese sauce, then gently fold the remaining egg whites into the mixture, 1/2 at a time. Gently spoon the soufflé mixture into the prepared dish(ies). Smooth over the top. Place in the hot 400°F oven and immediately reduce the heat to 375°F. Bake the soufflé until puffed and golden – about 45 to 50 minutes for the large soufflé and 25 to 30 minutes for

individual soufflés. The centers will be

just barely set and creamy. Sprinkle

with chopped fresh chives and serve

immediately.

Nutritional information per serving:

Calories 280 (61% from fat) • carb. 9g • pro. 16g

• fat 13g • sst. fat 10g • chol. 203mg • soo. 445mg

• calc. 370mg • fiber 0g

Cuisinart®

SmartPower™

Electronic Hand Mixer

WARRANTY

LIMITED THREE-YEAR WARRANTY

This warranty is available to consumers only. You are a consumer if you own a Cuisinart® SmartPower™ Electronic Hand Mixer that 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® SmartPower™ Electronic Hand 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 Cuismart® SmartPower™ Electronic Hand Mixer should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty service, simply call our toll-free number 1-800-725-0190 for additional information from our Customer Service Representatives, or send the defective product to

Customer Service at Cuisinart, 150 Milford Road, East Windsor, NJ 08520.

To facilitate the speed and accuracy of your return, please enclose \$10.00 for shipping and handling of the product.

Please pay by check or money order (California residents need only supply proof of purchase and should call 1-800-726-0190 for shipping instructions).

NOTE: For added protection and secure handling of any Cuisinat® product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinat 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. Please be sure to include your return address, daytime phone number, description of the product defect, product model number (located on bottom of product), original date of purchase, and any other information pertinent to the product's return.

Your Cuismart ^® SmartPower ^™ Electronic Hand Mixer has been manufactured to the strictest specifications and has been designed for use with the authorized accessories and replacement parts.

This warranty expressly excludes any defects or damages caused by accessories, replacement parts, or repair service other than those that have been authorized by Cuisinart.

This warranty does not cover any damage caused by accident, misuse, shipment or other 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 Cuisinant products of the same type.

The retail store shall then, at its discretion, 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 1-800-725-0190.

Culainart will be responsible for the cost of the repair, replacement, and shipping and handling for such products under warranty.

BEFORE RETURNING YOUR CUISINART PRODUCT

If you are experiencing problems with your Cuisinaft product, we suggest that you call our Cuisinaft Service Center at 1-800-725-0190 before returning the product serviced. If servicing is needed, a Representative can confirm whether the product is under warranty and direct you to the nearest service location.

Important: If the nonconforming product is to be serviced by someone other than Cuisnart's Authorized Service Center, please remind the servicer to call our Consumer Service Center at 1-800-726-0190 to ensure that the problem is properly diagnosed, the product is serviced with the correct parts, and the product is still under warranty.

Cuisinart®

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.com

©2007 Cuisinart

Cuisinart ^2 is a registered

trademark of Cuisinart

150 Milford Road

East Windsor, NJ 08520

Printed in China

07CU26515

U IB-4052A

Any other tradesman or service manager of third parties referred to herein

are the trademarks or service marks of their respective owners.

Version no.: HTM3/HTM5 IB-4052A

Size: 203mm(W) x 152mm(H)Total Pages: 20 pages

Material: Cover : 157gsm Matt ArtpaperInside : 120gsm Gloss Artpaper

Coating: Gloss Varnishing

Color: Cover:4C + 1C (Black)Inside:1C + 1C (Black)

Date: 08-10-2007

P. O. No. 0708000 (08-00-2007_OP)

Coordinator: Astor You

Printer: Chung Tai

新威夸色製版公司Classic Graphic Arts Company
Tel: [phone]	Fax: [phone]

COLOR BREAK – PRINTING INKS

All art prints CMYK

Other Instructions: PMS 5555 prints to match Hi res in place

Size: 8" x 6" Date: 07/30/07 Initials: dd