SG21BE - Robot multifonction CUISINART - Free user manual and instructions

USER MANUAL SG21BE CUISINART

1. SAFETY INSTRUCTIONS (TRANSLATION OF ORIGINAL INSTRUCTIONS) READ THESE SAFETY INSTRUCTIONS CAREFULLY BEFORE USING THE APPLIANCE! • The appliance is intended for domestic use only and is not intended to be used in applications such as: staff kitchen areas in shops, offices, and other working environments; farm houses; by customers in hotels, motels, and other residential type environments; bed and breakfast type establishments. • This appliance shall not be used by children. Keep the appliance, power adapter and charging base out of reach of children during and after use. • CAUTION: Take care when handling the sharp cutting blades and during cleaning. Do not touch metal blades. All are extremely sharp and contact could cause injury. • This appliance is not intended for use by persons with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. • Children should always be supervised to ensure that they do not play with this product. • Do not use the appliance if the lead is damaged. In the event of lead damage, discontinue use immediately. If the lead is damaged it must be replaced by the manufacturer. No repair must be attempted by the consumer. • Before first use and after every use, clean each part thoroughly. • All removable parts are dishwasher safe for cleaning on the upper rack of dishwasher or wash in warm water. • The appliance is not intended to be operated by means of external timer or separate remote control system.

• Always inspect the appliance and appliance accessories before use for noticeable signs of damage. Do not use if damaged, or if the appliance has been dropped. • Never pull the plug out of the mains socket by the lead. • Do not wrap the lead around the main body of the appliance during or after use. • Always ensure the voltage to be used corresponds with the voltage on the appliance; this is indicated on the bottom of the housing. • Always disconnect the appliance from the electrical supply if it is left unattended and before assembling, disassembling or cleaning. • Before first use, remove all packaging materials and any promotional labels or stickers from the Spice and Nut Grinder. • Do not use the appliance for anything other than its intended use. • Do not use accessories or attachments with this appliance other than those recommended by Cuisinart. • Do not leave the lead hanging over the edge of a kitchen table or worktop. Avoid contact between the lead and hot surfaces. • Keep hands, spatulas and other utensils away from moving blades whilst appliance is in operation. • Unplug from the mains when not in use and before cleaning. • Always ensure that your hands are dry before removing the plug from the mains socket. • To protect against fire, electric shock or personal injury, do not immerse the cord, plug or housing base in water or other liquids WARNING: The polyethylene bags over the product or its packaging may be dangerous. Keep these bags out of the reach of babies and children. 11

Never use them in cribs, children’s beds, pushchairs or playpens. The thin film may cling to the nose and mouth and prevent breathing. A bag is not a toy. WEEE - END-OF-LIFE ELECTRICAL AND ELECTRONIC EQUIPMENTS In everybody’s interest and to actively participate in protecting the environment and human health: • Do not discard your products with your unsorted household wastes. • The WEEE (wastes of electrical and electronic equipments) must be collected separately. • Use the return and collection systems dedicated to the WEEE available in your area. In this way, some materials can be recycled, re-used or recovered. • By ensuring this product is disposed of properly, you will help prevent potential negative consequences for the environment and human health due to possible content of hazardous substances. For more detailed information about the disposal of this product, please contact your local household waste disposal service.

2. INTRODUCTION Congratulations on your purchase of the Cuisinart Spice and Nut Grinder! For over 30 years Cuisinart’s aim has been to produce the very finest kitchen equipment. All Cuisinart products are engineered for exceptionally long life, and designed to be easy to use as well as to give excellent performance day after day. To learn more about our products and for recipe ideas, visit our website www.cuisinart.eu.

3. PRODUCT CONTROL GUIDE (refer to cover) 1. Activation Lid 2. Stainless Steel Blades (not shown) 3. Grinder Base 4. Spare Bowl with Blade Assembly 5. 2 Storage Lids

4. BEFORE FIRST USE • Read the instructions manual before you start using the Spice and Nut Grinder. Keep this manual and your proof of purchase in a safe place. • Remove all packaging materials and any promotional labels or stickers from the Spice and Nut Grinder. • Clean each part thoroughly, the removable parts should be washed by hand in warm water. The motor base can be cleaned with a damp cloth. Do not put in a dishwasher.

5. INSTRUCTIONS FOR USE • Fill the stainless steel grinding bowl with desired ingredients. Please refer to the grinding suggestions for maximum capacities. • Place the grinding bowl on the grinder base and turn clockwise into the locking position. • Place the activation lid over the grinding bowl and onto the grinder base. • Plug the supply cord into the mains power supply. • Push the lid down and hold to begin grinding. Grind to the desired consistency by maintaining pressure on the lid. • To stop grinding release pressure from the lid. • Unplug the grinder from the mains power supply. • Remove the grinding bowl by turning in an anti-clockwise direction. Unused spices can be stored in the grinding bowl using the storage lid. NOTE: Maximum capacity for spices is 90 grams (for some spices, not for all). Maximum capacity for nuts is 75 grams (any nuts larger than a peanut e.g. cashew, almond or walnut - maximum capacity 45 grams). NOTE: Do not over fill the Spice & Nut Grinder. NOTE: Do not continuously grind more than 500 grams in succession (for all spices and all nuts). NOTE: If using to grind coffee beans it is recommended to use one of the spare bowls just for coffee. This is to avoid cross contamination of flavours.

6. GRINDING SUGGESTIONS This grinder is designed for dry spices, nuts, seeds, coffee beans and more. The list is endless - but here’s a taste of what ingredients this product is great for and our suggested grinding times: Spice/Nut

Black Peppercorns - 1 tablespoon

Process for 10 seconds

Nutmeg - 1 whole nutmeg

Pulse 15 times, then process for 10 seconds

Whole Cinnamon Sticks - 2, halved

Pulse 3 times, then process for 45 seconds

Whole Cloves - 1 tablespoon

Process for 25 seconds

Anise or Fennel Seeds - 1 tablespoon

Process for 30 seconds

Flax or Sesame Seeds - 2 tablespoons

Process for 10 seconds

Nuts (to achieve chopped nuts) - 75 grams

Pulse to roughly chop

Nuts (to achieve a nut flour) - 45 grams

Pulse 15 times, then process for 10 seconds

Process for 20 seconds

7. RECIPES To help you get started with your new Spice & Nut Grinder, we have included a few recipe ideas. For further recipes and inspiration please visit our website www.cuisinart.eu. You can also share some of your own ideas on our Facebook page. CHAI TEA Serves 4 5 cardamon pods 5 whole cloves 1 cinnamon stick (approximately 10g) 1 star anise 450ml semi skimmed milk 450ml water 1 teaspoon pure vanilla extract 1½ cm piece of fresh ginger, peeled and sliced 2 strips of orange peel 6 Darjeeling tea bags 3 tablespoons honey • Place the cardamom pods, cloves, cinnamon stick and star anise into the grinding bowl. Pulse 2 to 3 times, leaving the spices quite coarse. Reserve. • In a medium saucepan set over a medium-low heat, bring the milk, water and vanilla extract to the boil. Once the mixture comes to the boil stir in the reserved spices, ginger and orange peel. • Let the mixture simmer for 10 to 15 minutes.

• Add the tea bags and let it simmer for another 5 minutes. • Strain the mixture and stir in the honey. PEANUT DIPPING SAUCE 75g unsalted peanuts, toasted 60ml coconut milk 1 garlic clove ½ teaspoon red chilli paste ¼ teaspoon fish sauce 1 tablespoon soy sauce ½ teaspoon hoisin sauce ½ tablespoon fresh lime juice 100ml water • Place the peanuts in the grinding bowl. Pulse 15 times, then process for 10 seconds, or until finely ground. • Place the remaining ingredients in a medium saucepan set over medium-low heat, whisk to combine. • Stir in the ground peanuts. Bring mixture to a simmer, reduce heat slightly and leave to cook until sauce has thickened, about 20 to 30 minutes. • Serve at room temperature. FIVE SPICE POWDER 1 star anise 2 teaspoons Szechuan peppercorns (may use black peppercorns) ½ teaspoon fennel seed ½ teaspoon whole cloves 1 inch piece cinnamon stick • Combine all ingredients in the grinding bowl. Pulse spices 2 to 3 times and then process until completely ground, about 40 to 50 seconds. • Use immediately or store in a sealed glass jar. Store in a dry, cool place. RED CHILLI POWDER 85g mixed dried chillies 1 teaspoon dried oregano 1 teaspoon garlic powder ½ teaspoon cumin seed, toasted ¼ teaspoon cayenne powder • Toast chillies in a frying pan over medium heat, toasting each side for a few minutes until they are fragrant. Cool and remove seeds and skin from the chillies. • Break the chillies into 1-inch pieces. Place them in the grinding bowl. Pulse 10 times, and then

process until ground, for about 30 to 40 seconds. • Add the oregano, garlic powder, cumin and cayenne powder to the ground chillies. • Use immediately or store in a sealed glass jar. Store in a dry, cool place. CURRY POWDER 2 tablespoons whole coriander seeds 2 tablespoons black peppercorns 2 teaspoons whole cumin seeds 1 teaspoon cardamom seeds, hulled, casings discarded ¼ teaspoon mustard seeds ¼ teaspoon fennel seeds 2 to 3 small, dried red chillies 1 teaspoon turmeric 1 teaspoon ground ginger ¼ teaspoon whole cloves • In a dry frying pan over low heat, place the coriander, peppercorns, cumin, cardamom, mustard, fennel, and chillies. • Roast slowly until the spices begin to pop, be careful not to burn. Place all in the grinding bowl. Add the turmeric, ginger and cloves. • Process spices together until completely ground, about 30 seconds. • Use immediately or store in a sealed glass jar. Store in a dry, cool place. CHICKEN CURRY Serves 4-6 3 garlic cloves 1 to 2 inch piece of ginger, peeled and cut into 3 pieces 3 tablespoons vegetable oil or ghee* 2 teaspoons curry powder (previous recipe) 700g boneless chicken breast, cut into ½-inch strips (cut width-wise) ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper 1 medium onion, finely chopped 1 jalapeño pepper, seeded and finely chopped 250ml chicken stock 125ml coconut milk 1 medium sweet potato, peeled and cut into ½-inch pieces 120g frozen peas

* Ghee is clarified butter that is commonly used in Indian cooking. It is possible to clarify butter at home in a jar or it can be bought in specialty food stores. • Chop the garlic and ginger together in the grinding bowl. Heat a non-stick frying pan over medium heat with 1 tablespoon of the oil or ghee. When oil is hot, stir in the chopped garlic and ginger. Cook until fragrant, for about 1 minute. Stir in the curry powder and continue to cook for an additional minute or two. • Place chicken in a stainless steel mixing bowl and toss well with the garlic mixture. Cover with cling film and refrigerate for 2 to 4 hours. • Once chicken has marinated, place a large sauté pan over medium-high heat. • Season the chicken with the salt and pepper. Add another tablespoon of oil and brown the chicken on both sides, about 2 to 3 minutes per side. Brown the chicken in batches so that the pan is not overcrowded. Once chicken is browned reserve in a separate bowl. • Add remaining oil to sauté pan and add the onions and jalapeño. Stir and sauté until vegetables are soft and lightly browned, about 5 minutes. Add chicken stock to the pan, scraping up any browned bits that have been left on the bottom. Stir in the coconut milk, add the sweet potato and cover. Reduce heat to low to let the sauce simmer lightly. After about 8 to 10 minutes add the reserved chicken. Continue to simmer, covered, until chicken is completely cooked through, about 5 to 8 minutes. Stir in the peas. Serve in bowls with basmati rice.