Power Advantage HM-50 - Food processor CUISINART - Free user manual and instructions

Product Type	Hand Mixer
Model	Power Advantage HM-50
Brand	Cuisinart
Power	220 Watts
Number of Speeds	5
Speed Control	Slide switch with 5 positions
Beaters	Stainless steel, 2 included
Special Attachments	Dough hooks (stainless steel, 2)
Bowl Rest Feature	Yes
Cord Length	4.5 ft (1.4 m)
Dimensions (L x W x H)	8.1 x 3.5 x 7.2 inches
Weight	2.2 lbs (1.0 kg)
Material	Plastic body, stainless steel beaters
Voltage	120 V, 60 Hz
Dishwasher Safe Parts	Beaters and dough hooks (top rack)
Cleaning Instruction	Wipe body with damp cloth; never immerse
Safety Feature	Automatic shut-off when overheated
Warranty	3-year limited
Included Accessories	2 beaters, 2 dough hooks, instruction manual

Frequently Asked Questions - Power Advantage HM-50 CUISINART

How do I insert and remove the beaters?

Make sure the mixer is unplugged. Insert each beater into the corresponding slot and push until it clicks. To remove, press the eject button (located on top of the mixer) and pull the beaters out.

What are the speed settings and when should I use each?

The Power Advantage HM-50 has 5 speeds: 1 (Slow) for folding and mixing dry ingredients, 2 (Medium-Low) for creaming butter and sugar, 3 (Medium) for mixing batters, 4 (Medium-High) for whipping cream and egg whites, and 5 (High) for quick whisking. Use the speed guide on the mixer for reference.

Can I use metal bowls with this mixer?

Yes, stainless steel bowls are safe. Avoid glass or ceramic bowls that may break if the beaters accidentally hit the sides. Always use a bowl large enough to prevent splashing.

How do I clean the hand mixer?

Unplug the mixer. Remove the beaters and dough hooks. Wash them in warm soapy water or place them on the top rack of the dishwasher. Wipe the body of the mixer with a damp cloth; do not immerse in water.

What is the bowl rest feature and how does it work?

The bowl rest feature allows you to rest the mixer on the edge of your bowl while you add ingredients. Simply place the mixer's rest on the bowl rim; this keeps the beaters above the mixture and prevents drips.

Can I use the mixer for heavy dough?

The HM-50 is designed for light to medium dough. For heavy bread dough, use the dough hooks on speed 1-2. Do not overwork the motor; if the mixer strains or slows, allow it to rest. For very heavy dough, a stand mixer is recommended.

Why did the mixer stop during use?

The mixer has an automatic shut-off feature to prevent overheating. If it stops, unplug it and let it cool for 15-20 minutes before resuming. Ensure the vents are not blocked.

How do I store the mixer and accessories?

Store the mixer in a dry place. The beaters and dough hooks can be stored in the included storage case or kept together with the mixer. Ensure the cord is wrapped loosely around the base or stored without kinks.

Is the mixer suitable for making meringue?

Yes, use the wire beaters (provided) and speed 4 or 5 for egg whites. Ensure the bowl and beaters are completely grease-free for best volume.

What should I do if a beater is loose or wobbles?

Check that the beater is fully inserted and clicked into place. If the problem persists, inspect for damage. Contact Cuisinart customer service for replacement beaters if needed.

USER MANUAL Power Advantage HM-50 CUISINART

INSTRUCTION AND RECIPE BOOKLET

White hand mixer with stainless steel whisk, no visible text or symbols on the device body

Power Advantage® 5-Speed Hand Mixer

HM-50 Series

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

CONTENTS

Important Safeguards.... 2

Features and Benefits 3

Use, Care and Maintenance. 4

Quick Reference Guide 4

Recipes.... 4

Warranty 14

IMPORTANT SAFEGUARDS

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

1. Read all instructions.
2. To protect against risk of electrical shock, do not put the hand mixer or cord in water or other liquid. If hand mixer or cord falls into liquid, unplug the cord from outlet immediately. Do not reach into the liquid.
3. This appliance is not intended for use by children or by persons with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge. Close supervision is necessary when any appliance is used near children. Children should be supervised to ensure that they do not play with the appliance..
4. Turn the appliance OFF, then unplug from the outlet when not in use, before assembling or disassembling parts and before cleaning. To unplug, grasp the

plug and pull from the outlet. Never pull from the power cord.

1. 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.
2. Remove beaters from the mixer before washing.
3. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is dropped or damaged in any manner. Contact the manufacturer at their customer service telephone number for information on examination, repair, or adjustment.
4. The use of attachments not recommended by Cuisinart may cause fire, electrical shock, or risk of injury.
5. Do not use outdoors or anywhere the cord or mixer might come into contact with water while in use.
6. 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.
7. To avoid damage to cord and possible fire or electrocution hazard, do not let cord contact hot surface, including the stove.
8. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage

always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.

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.

FEATURES AND BENEFITS

220 Watts of Power

Powerful enough to easily cut through a 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.

Easy To Clean

The Power Advantage ^® Hand Mixer has a smooth, sealed base; it wipes clean instantly.

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

4. Beater Release Lever

Conveniently located for easy ejection of beaters.

5. Extra-Long Beaters

Two extra-long, extra-wide beaters for superior, faster aerating, mixing, and whipping. Designed with no center post to prevent ingredients from clogging up beaters. Beaters are easy to clean and dishwasher safe.

6. Heel Rest

Allows mixer to rest squarely on countertop.

USE, CARE AND MAINTENANCE

Inserting Beaters

1. Unplug the mixer and set the speed control to OFF.
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.

Turning Mixer On and Changing Speeds

1. To turn mixer on, simply push the slide switch forward to Speed 1.
2. Push the slide switch forward to increase the speed. To turn off your mixer, position the slide switch to Off.

Removing and Cleaning Beaters

1. Before cleaning the Power Advantage® Hand Mixer, set the speed control to OFF and unplug it from the wall outlet. Lift the beater release lever 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.

NOTE: DO NOT USE NONSTICK COOKWARE WITH THE CUISINART® HAND MIXER.

Maintenance

Any other servicing should be performed by an authorized service representative.

QUICK REFERENCE GUIDE

Mixing Techniques

The Power Advantage ^® Hand Mixer should always be set on the lowest speed when you start mixing.

Speed 1

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

Speed 2

• Add eggs to batters/doughs
• Start to whip potatoes/squash
• Mix pudding batters

Speed 3

• Complete beating cake mixes
• Mix scratch cake batters
• Cream butter and sugar until light and fluffy
• Complete mixing frostings
• Whip potatoes/squash
• Beat whole eggs/yolks
• Start whipping cream

Speed 4

- Complete whipping cream

Speed 5

- Whip egg whites

- Whip butter or cream cheese to light and fluffy consistency for dips and spreads

RECIPES

Mixing Tips

• Always read entire recipe and measure all ingredients before beginning the mixing process.
- For best results, do not measure flour directly from the bag. Pour into a container or bowl, scoop out the flour and level with the back of a knife or spatula. For flour stored in a container, stir before measuring.
- Eggs, butter or cream cheese combine more thoroughly at room temperature.
- Remove butter for recipe first and cut into 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® Power Advantage® 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 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.
• To achieve the highest volume when whipping egg whites, the mixing bowl and beaters must be spotlessly clean and free of any fat, oil, etc. (Plastic bowls are not recommended for 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.

SWEETS

Cinnamon Muffins

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

Makes 12 regular or 24 mini muffins

cooking spray

2 cups unbleached, all-purpose flour
3 tablespoons brown sugar, packed
1 tablespoon baking powder
1 teaspoon cinnamon
14 teaspoon salt
2 large eggs
1 cup evaporated skim 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, cinnamon, and salt in a medium bowl. Mix on Speed 1 for 30 seconds to combine and break up brown sugar; reserve.

Place the eggs in a second bowl. Beat on Speed 2 until slightly foamy, 30 seconds. Then mixing on Speed 3, add the milk and melted butter; mix for 15 seconds. Pour over the dry ingredients, and use Speed 1 to stir in until the ingredients are just moistened. Scoop into the prepared muffin cups. Bake in the preheated oven: 18 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 2g • chol. 46mg
• sod. 208mg • calc. 141mg • fiber 1g

Maple Orange Butter

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

Makes 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 to beat butter in a mixing bowl until light and fluffy, about 1 minute. Add maple syrup and orange zest; beat on Speed 3 for 1 minute longer until fluffy and completely combined.

Nutritional information per serving (1 tablespoon): Calories 76 (88% from fat) • carb. 2g

• pro. 0g • fat 8g • sat. fat 5g • chol. 21mg
• sod. 1mg • calc. 6mg • fiber 0g

Double Chocolate Walnut Brownie Drops

A brownie in a bite!

Makes 26

2 ounces unsweetened chocolate, chopped
1½ cups unbleached, all-purpose flour
12 teaspoon baking powder
2 teaspoon salt
8 tablespoons unsalted butter, cut into 8 pieces
12 cup granulated sugar
12 cup brown sugar, firmly packed
1 large egg
1 12 teaspoons vanilla extract
% cup mini chocolate morsels
% cup chopped walnuts powdered sugar for garnish

Melt the chocolate in a double boiler over hot water or in a microwave according to manufacturer's directions. Let cool. Preheat oven to 350°F. Line baking sheets with parchment or nonstick baking liner sheets.

Place the flour, baking powder and salt in a medium bowl; mix on Speed 1 for 20 seconds to combine. Reserve.

Place the butter and sugars in a medium bowl. Mix on Speed 2 for 30 seconds, then mix on Speed 4 until light and fluffy, 2 minutes. Add the egg and vanilla, mixing on Speed 2 until combined, 20 seconds. Add melted, cooled chocolate; mix 20 seconds on

Speed 1. Add flour mixture, mixing on Speed 1 until combined, 30 seconds. Add chocolate morsels and walnuts and mix on Speed 1 to blend, 10 seconds.

Scoop dough in 1½ tablespoon amounts onto prepared baking sheets. (For ease, speed and uniformity, you may use a #40 ice cream scoop.) Bake in the preheated oven for 10 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 cookie:

Calories 151 (48% from fat) • carb. 18g

• pro. 2g • fat 8g • sat. fat 4g • chol. 18mg

• sod. 59mg • calc. 15mg • fiber 1g

Oatmeal Monster Cookies

These yummy cookies may just become your all-time favorites. They're loaded with goodies and sure to wow family and friends.

Makes 5 dozen cookies

2 cups unbleached, all-purpose flour

1½ teaspoons baking soda
1 teaspoon salt
1½ cups butter
1½ cups light brown sugar
1 ^1/3 cups sugar
2 large eggs
1½ teaspoons vanilla extract
4 cups quick-cooking oats
^2/3 cup chopped pecans
^2/3 cup chocolate chips (semisweet or milk)

23 cup crushed toffee bits or shredded coconut
^3/3 cup candy coated chocolate pieces
% cup raisins, dried cranberries or dried tart cherries cooking spray

Preheat oven to 350^ F. Combine flour, soda and salt in a small bowl; reserve.

In a large mixing bowl, cream butter and sugars on Speed 2 until light and fluffy, about 1 to 2 minutes. Add eggs and vanilla; beat on Speed 1 until well blended, about 1 minute.

Add flour mixture to creamed mixture in 4 additions; beat on Speed 2 after each addition until well blended. Add oats in 4 additions; beat on Speed 2 after each addition until well mixed. Add pecans and continue beating on Speed 2 until just blended. Add chocolate chips and next 3 ingredients; continue mixing on Speed 2 until well blended, about 20 to 30 seconds.

Spray baking sheets with cooking spray or line with parchment paper. Drop dough by rounded tablespoons, 2 inches apart, onto baking sheet and bake until golden brown, about 10 to 12 minutes. Remove from baking sheet and cool on wire rack.

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

Cookies with a little zest!

Makes 50 cookies

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

2 cup light corn syrup

2 large eggs zest of 1 lemon (bitter white pith removed), finely chopped zest of 1 lime (bitter white pith removed), finely chopped

1 teaspoon lemon extract

1 teaspoon lime extract

Preheat oven to 350°F. Line baking sheets with parchment.

Place the flour, baking soda, and salt in a medium bowl. Use Speed 1 to blend and aerate, 20 seconds. Reserve.

Place the butter and 2 cups of the sugar in a large bowl. Use Speed 1 to blend, 30 seconds. Cream until light and fluffy using Speed 3, 1 12 minutes. Add syrup, eggs, and zests. Mix on Speed 2 for 30 to 40 seconds until smooth. Add extracts; mix on Speed 2 for 30 seconds.

Using 1½ tablespoons of dough, shape into round balls and dip in remaining sugar to coat. (For ease, speed and uniformity, use a number 40 ice cream scoop.) Arrange balls on parchment-lined

baking sheet 2½ inches apart. Press each ball gently with the bottom of a flat glass. Bake in preheated 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 airtight container.

Tip: To chop zest easily, place zest in work bowl of a Cuisinart® MiniPrep® Plus with 1/4 cup of the sugar from the recipe. Pulse on Chop 10 to 15 times, then process continuously until finely chopped, 30 to 40 seconds.

Nutritional information per cookie:

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

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

- sod. 72mg - calc. 5mg - fiber 0g

Mocha Chocolate Chip Cookies

Serve these delicious cookies with ice cream for a special dessert or with a glass of milk for a late night snack.

Makes 3 ^1/2 dozen cookies

1 12 tablespoons instant coffee granules

1 tablespoon hot water

2 cups unbleached, all-purpose flour

1¼ teaspoons baking soda

14 teaspoon salt

1 cup butter, slightly softened

^3/_4 cup firmly packed light brown sugar

^3/_4 cup sugar

1 large egg

1¼ teaspoons vanilla extract

1½ cups semisweet chocolate chips

1 cup chopped pecans, toasted cooking spray

Preheat oven to 350^ F. Combine instant coffee granules and water in a small bowl; reserve. Combine flour, soda and salt in a small bowl; reserve.

In a large mixing bowl, cream butter and sugars on Speed 3 until light and fluffy, about 1 to 2 minutes. Add coffee/water mixture, egg and vanilla; gradually increase to Speed 4 and mix until well blended, about 30 seconds.

Add flour mixture; mix on Speed 4 until combined, about 30 seconds. Scrape bowl with a spatula and continue mixing until well blended, about 30 seconds. Add chocolate chips and pecans; mix on Speed 1 until just combined, about 20 to 30 seconds.

Spray baking sheets with cooking spray or line with parchment paper. Drop by rounded tablespoons, 2 inches apart, onto baking sheets. Bake until golden, about 10 to 12 minutes. Cool slightly on baking sheet and then transfer to a wire rack.

Nutrition information per cookie:

Calories 155 (50% from fat) • carb. 18g

• pro. 1g • fat 9g • sat. fat 9g • chol. 22mg

• sod. 52mg • calc. 8 mg • fiber 2g

Meringue Kisses

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

Makes 36

1 tablespoon butter, melted
2 tablespoons powdered sugar
4 large egg whites
18 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 ( %-inch chop)

Preheat oven to 225^ F. Line two baking sheets with parchment paper. Brush the parchment lightly with the melted butter, then dust with powdered sugar, shaking off excess sugar.

Place the egg whites and cream of tartar in a medium mixing bowl. Start mixing the egg whites and cream of tartar on Speed 1, increasing gradually to Speed 5. 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 4 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 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 it in a large pastry bag fitted with a 13 -inch plain tip and pipe out "kisses". Bake in preheated oven for 1½ hours; do not peek. 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. 0g • chol. 0mg • sod. 8mg • calc. 1mg • fiber 0g

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. Butter and dust with powdered sugar. Pipe concentric circles of meringue into the 3-inch rounds. Pipe another 2 circles on the outermost edge of the meringues. Bake as directed, but increase the baking and resting time to 2 hours. Makes 4.

Apple Cranberry Coffee Cake

This versatile cake can be served as a breakfast or brunch cake, or warmed for dessert and topped with a scoop of vanilla ice cream or softly whipped cream.

Makes 18–24 servings

cooking spray

3 cups sliced apples*

(peel, core, quarter apples, cut into _a -inch slices)

juice of 1 lemon

^3/4 cup brown sugar, firmly packed 1 tablespoon ground cinnamon
12 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 13x9x2-inch rectangular baking pan 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 to

blend and aerate, 15 seconds; reserve.

Place the sugar and butter in a large bowl. Mix on Speed 2 to cream until well blended, 1 minute. Add eggs and vanilla; mix on Speed 2 until smooth and creamy, about 50 seconds. Add the flour mixture; mix on Speed 1 until combined and smooth, 1 minute. Batter will be very thick. Spread two thirds of the batter in the prepared pan. Top evenly with the apple and cranberry mixture. Spoon the remaining batter randomly over the top of the apple 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 (based on 24 pieces):

Calories 253 (31% from fat) • carb. 56g

• pro. 3g • fat 9g • sat. fat 5g • chol. 75mg

• sod. 151mg • calc. 31mg • fiber 2g

Cappuccino Cheesecake

Coffee and dessert, all in one!

Makes 12–16 servings

2 tablespoons instant espresso powder

12 cup half-and-half cooking spray

3 tablespoons unsalted butter, cut into 12 -inch pieces

2½ cups granulated sugar, divided

34 cup unbleached, all-purpose flour

14 cup unsweetened cocoa

12 teaspoon cinnamon

^1/_4 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, not cold from refrigerator*

2 tablespoons cornstarch

2 teaspoons vanilla extract chocolate curls for garnish, optional

In a small bowl dissolve the espresso powder in the half-and-half; reserve. Preheat oven to 350°F. Lightly coat a 9 x 3-inch springform or cheesecake pan with cooking spray.

Place the butter and 14 cup of the sugar in a medium bowl. Mix on Speed 2 to cream, 1½ 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 oven for 10 minutes, until slightly puffed (crust may have cracked appearance – that is normal). Place on a rack to cool. When the pan is cool to touch, wrap a sheet of aluminum foil around the bottom and sides of the pan so that it comes up at least 2 inches.

Place cream cheeses and remaining sugar in a large mixing bowl. Beat on Speed 1 until combined and smooth,

2 minutes. Using Speed 1, add eggs, one at a time, mixing for 15 seconds after each addition. Scrape the bowl. Add cornstarch; mix on Speed 1, 20 seconds. Scrape the bowl. Add half-and-half mixture and vanilla; mix on Speed 1 until smooth and completely combined.

Pour the mixture over the cooled crust. Place the pan in a larger aluminum pan and place in the oven; add enough hot water to the outer pan so that it is 12 -inch deep. Bake in the preheated 350^ F 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.

* 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.

Nutritional information per serving

(based on 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, and mix for 15 seconds to combine.

Sunshine Chiffon Cake

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

Makes 16–20 servings

7 large eggs, separated
1 teaspoon fresh lemon juice
1½ cups granulated sugar, divided
2 cups unbleached all-purpose flour*
1 tablespoon baking powder
4 teaspoon salt
1 tablespoon finely chopped lemon zest
1 tablespoon finely chopped orange zest
34 cup fresh orange juice
½ cup flavorless vegetable oil (or use a nut oil such as almond or walnut)
1½ teaspoons vanilla extract
1 teaspoon almond extract powdered sugar for dusting, and Orange Apricot Glaze

Preheat oven to 325°F. Have ready a 10-inch angel food or tube pan (preferably one that is one piece).

Place the egg whites in a large, clean stainless or glass mixing bowl. Using Speed 5, whip egg whites until frothy and foamy, about 30 seconds, then add lemon juice. Continue to whip until thick and opaque, about 3 minutes, adding 12 cup of the sugar gradually to the egg

whites. Continue to whip until stiff and glossy, about 7 minutes total. Reserve. Place the remaining 1 cup of the sugar, the flour, baking powder, and salt in a large mixing bowl. Mix on Speed 1 to blend and aerate, 10 seconds. Place the egg yolks, zests, juice, oil, and extracts in a medium bowl. Mix on Speed 2 for 30 seconds; scrape the bowl. Make a well in the

center of the dry ingredients. Add the liquid/yolk mixture and mix using Speed 2 until batter is smooth, about 1 minute.

Stir 1 cup of the egg whites into the batter using a spatula, then gently fold the remaining egg whites into the batter, one third at a time. Gently spoon into the prepared pan and bake in the preheated oven for 60 minutes, or 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. This will take about 2 12 to 3 hours.

Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack. Use a long wooden skewer to loosen the cake from the center tube. Remove cake from pan. Wrap in plastic wrap and store at room temperature for up to 2 days or refrigerate up to 4 days. (Cake may be also be double-wrapped and frozen – thaw before serving.) Dust with powdered sugar before serving – serve with a drizzle

of the Orange Apricot Glaze.

Nutritional information per serving (based on 18 servings):

Calories 194 (37% from fat) • carb. 27g
• pro. 3g • fat 10g • sat. fat 1g • chol. 83mg
• sod. 282mg • calc. 93mg • fiber 0g

* Stir flour, then spoon into measuring cup. Level off with the back of a table knife or spatula.

Orange Apricot Glaze

A good way to sweeten your chiffon cake.

Makes 12 cup glaze

12 cup apricot preserves

2 tablespoons orange flavored liqueur

1 teaspoon fresh lemon juice

Place preserves, liqueur and lemon juice in a small bowl. Mix on Speed 5 for 1 minute. May use as is, or for a smoother glaze, press through a strainer.

Nutritional information per serving

(about 1½ teaspoons):

Calories 28 (1% from fat) • carb. 7g

• pro. 0g • fat 0g • sat. fat 0g • chol. 0mg

• sod. 4mg • calc. 2mg • fiber 0g

Savories

Herbed Cheese

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

Makes about 2 cups

8 ounces cream cheese (may use regular or lowfat)
5 ounces chèvre or other goat cheese (soft type, not aged)
1 clove garlic, peeled and minced
1 tablespoon finely minced shallot or green onion
1 tablespoon finely chopped fresh parsley
1 teaspoon herbs de Provence
12 teaspoon kosher salt
14 teaspoon white pepper dash hot sauce to taste

Place all ingredients except hot sauce in a medium bowl. Mix on Speed 3 for 1 minute, then increase speed to Speed 5 to whip for an additional 2 minutes until light and fluffy. Add hot sauce to taste, whip on Speed 5 for 30 seconds longer. Allow to stand at least 30 minutes before serving, to allow flavors to blend. Transfer to a resealable container and refrigerate. Remove from refrigerator 15 minutes before serving to soften. Serve with crackers, pita or bagel chips. It also makes a good topping for a baked potato.

Nutritional information per serving (2 tablespoons, made with lowfat cream cheese): Calories 58 (69% from fat) • carb. 1g • pro. 3g • fat 4g • sat. fat 3g • chol. 9mg • sod. 156mg • calc. 35mg • fiber 0g

Roasted Red Pepper and Sun-dried Tomato Dip

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

Makes 2 cups

8 ounces cream cheese (lowfat or regular), cut into 8 pieces
12 cup sour cream (lowfat or regular)
1 roasted red pepper, cut into 1-inch pieces
13 cup chopped sun-dried tomatoes (not oil packed)
1 tablespoon chopped fresh parsley
1 clove garlic, chopped
12 teaspoon basil
1 / 8 teaspoon 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 flavors to blend before serving.

Nutritional information per serving (2 tablespoons, made with lowfat products): Calories 54 (52% from fat) • carb. 4g

• pro. 2g • fat 3g • sat. fat 2g • chol. 7mg • sod. 111mg • calc. 43mg • fiber 0g

Caramelized Onion Dip

Serve with chips or fresh vegetables.

Makes 3½ cups

4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 cups finely chopped onions
4 teaspoon cayenne pepper
1 teaspoon kosher salt
12 teaspoon freshly ground black pepper
8 ounces lowfat cream cheese, at room temperature, cut into 1-inch pieces
34 cup lowfat sour cream
y_2 cup lowfat mayonnaise

Heat butter and oil in a large skillet using medium heat. Add onions, cayenne, salt and pepper. Sauté for 10 minutes, stirring occasionally. Cook on medium-low for an additional 20 to 25 minutes, until the onions are browned and caramelized. Let cool completely.

Place the cream cheese, sour cream and mayonnaise in a medium bowl. Mix on Speed 1 for 1 minute, then Speed 3 for an additional 2 minutes until light and fluffy. Add half the cooled onions, and mix on Speed 5 for 1 minute. Add remaining onions and mix on Speed 1 until blended. Taste and adjust seasonings.

Nutritional information per serving (¼ cup): Calories 131 (72% from fat) • carb. 6g
• pro. 3g • fat 11g • sat. fat 4g • chol. 21mg • sod. 308mg • calc. 53mg • fiber 1g

Basic Vinaigrette

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

Makes about 2 cups

1 clove garlic, peeled and finely minced
2 tablespoons Dijon-style mustard
12 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. Mix on Speed 3 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, remix on Speed 3/medium until blended.)

Nutritional information per serving (1 tablespoon):

Calories 92 (98% from fat) • carb. 1g

• pro. 0g • fat 10g • sat. fat 1g • chol. 0mg

- sod. 54mg - calc. 1mg - fiber 0g

Creamy 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 Wings.

Makes about 2 cups dressing

1 clove garlic, peeled and chopped
12 ounce shallot, peeled and chopped
12 cup lowfat buttermilk
1 cup nonfat yogurt
13 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, buttermilk, yogurt, mayonnaise, dry mustard, Worcestershire, and pepper in a medium bowl. Mix using Speed 2 until smooth and creamy, 30 to 40 seconds. Add the crumbled blue cheese and Tabasco®. Mix using Speed 2 for 20 to 30 seconds longer. Let stand for 30 minutes before serving to allow flavors to develop. Cover and refrigerate all unused portions. Keeps 1 week.

Nutritional information per serving (4 teaspoons):

Calories 27 (54% from fat) • carb. 1g

• pro. 1g • fat 1g • sat. fat 0g • chol. 2mg
- sod. 47mg • calc. 29mg • fiber 0g

Garlic & Chive Mashed Potatoes

Old-fashioned comfort food at its best. For basic mashed potatoes, omit the garlic and chives.

Makes 7 cups (12 servings)

3 pounds russet or Yukon Gold potatoes

4–6 cloves garlic, peeled and halved
2 teaspoons kosher salt, divided
1 teaspoon white wine vinegar
^3/_4 cup whole milk
12 cup half-and-half
3 tablespoons unsalted butter
12 cup ( 14 ounce) chopped fresh chives
14 teaspoon freshly ground white or black pepper

Peel the potatoes and cut into 34 -inch-thick slices. Place the potatoes, garlic, 1 teaspoon kosher salt, and wine vinegar in a 334 quart saucepan* and cover with cold water by 1 inch. Cover loosely and bring to the boil over high heat, then reduce heat to medium high and boil gently until potatoes are tender but not falling apart, about 18 to 22 minutes. While potatoes are cooking, combine milk, half-and-half, butter, and 14 cup of the chives in a Cuisinart ^ 112 -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 2 to mash

the potatoes and garlic until somewhat smooth, about 60 seconds. While still mixing, add the hot milk and butter mixture, and mix until well blended, about 30 seconds. Mix on Speed 4 until fluffy, about 1 to 2 minutes. Add the remaining salt and pepper, mixing 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 • calc. 42mg • fiber 2g

Tip: For a lighter, everyday version, use reduced fat or fat-free milk in place of the whole milk and half-and-half.

Sweet Yam Casserole with Crunchy Pecan Topping

This easy-to-make casserole can be prepared a day ahead to make holiday entertaining easier.

Makes 10 servings

cooking spray

1½ pounds sweet potatoes or yams, peeled, cut into 1-inch pieces

6 tablespoons ( 34 stick) unsalted butter, room temperature

2 large eggs

14 cup firmly packed brown sugar

^1/_2 teaspoon cinnamon

12 teaspoon ground ginger

12 teaspoon kosher salt

14 teaspoon freshly ground black pepper

1½ cups cornflakes, crushed

12 cup (packed) brown sugar

12 cup chopped pecans

6tablespoons( ^3/4 stick) unsalted butter, melted

If baking immediately after preparing, preheat oven to 400^ F. Lightly coat an 8-cup baking dish with cooking spray. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add butter. Mix on Speed 1 for one minute, then increase to Speed 2 and beat until smooth. Add eggs, brown sugar, spices, salt and pepper; beat on Speed 1 to blend, about 30 seconds.

Transfer mixture to the prepared baking dish. (Can be made 1 day ahead. Cover and refrigerate.) Bake potatoes in the preheated oven until they are slightly puffed and beginning to brown around the edges, about 25 to 30 minutes.

While potatoes bake, prepare the topping by mixing the remaining ingredients in a bowl. Sprinkle the topping evenly over the potatoes and bake about 10 minutes longer, until golden brown and crispy.

Nutritional information per serving:

Calories 253 (41% from fat) • carb. 31g

• pro. 4g • fat 12g • sat. fat 5g • chol. 61mg

• sod. 202mg • calc. 26mg • fiber 4g

Twice-Baked Potatoes with Spinach and Gruyère

The perfect addition to a baked potato.

Makes 8 servings

8 large (about 10 ounces each) baking potatoes, scrubbed
2 teaspoons olive oil
1 cup evaporated fat-free milk
4 tablespoons unsalted butter, at room temperature, cut in 4 pieces
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed very dry
6 ounces Gruyère cheese, shredded (do not use processed Gruyère)
6 green onions, finely chopped (include some of the green)
^3/_4 teaspoon kosher salt
12 teaspoon freshly ground white or black pepper

Preheat the oven to 400^ F. Pierce each potato several times with a fork or knife tip; rub each potato with 14 teaspoon of the olive oil. Bake the potatoes in the preheated oven until fork-tender, about 1 hour. When cool enough to handle, cut off the top third of each potato and scoop out the flesh, leaving a 14 -inch shell. Place potato flesh in large mixing bowl and reserve potato shells.

Add milk and butter to potatoes. Mix on Speed 1 for 1 minute until mashed; mix on Speed 3 for one minute longer. Add spinach, cheese, green onions, salt,

and pepper. Mix on Speed 2 until well blended.

Fill the reserved potato shells with the potato-spinach mixture. Potatoes may be made ahead to this point, covered and refrigerated until ready to bake.

Preheat oven to 375^ F. Arrange the potatoes on a jelly-roll type pan that has been lined with parchment. Bake uncovered until potatoes are hot and tops are golden brown, about 25 to 30 minutes (add 5 to 10 minutes for cold potatoes). Serve hot.

Nutritional information per potato:

Calories 418 (30% from fat) • carb. 58g

• pro. 17g • fat 14g • sat. fat 8g • chol. 40mg

• sod. 305mg • calc. 417mg • fiber 7g

WARRANTY

Limited Three-Year Warranty (U.S. and Canada only)

This warranty is available to U.S. consumers only. You are a consumer if you own a Cuisinart® Power Advantage® 5-Speed 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® Power Advantage® 5-Speed 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 recommend that you visit our website, https://cuisinart.registria.com for a fast, efficient way to complete your product registration. However, product registration 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.

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 that 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 neither of the above two options results 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 1-800-726-0190. Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such nonconforming products under warranty.

HASSLE-FREE REPLACEMENT WARRANTY

Your ultimate satisfaction in Cuisinart products is our goal, so if your Cuisinart ^® Power Advantage ^® 5-Speed Hand Mixer should fail within the generous warranty period, we will repair it or, if necessary, replace it at no cost to you. To obtain a return shipping label, please visit us at https://www.cuisinart.com/customer-care/product-assistance/product-inquiry. Or call our toll-free customer service department at 1-800-726-0190 to speak with a representative.

Your Cuisinart® Power Advantage® 5-Speed Hand Mixer 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. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not apply to you. You may also have other rights, which vary from state to state.

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

©2024 Cuisinart

Glendale, AZ 85307

Printed in China

19CE064888

IB-7730-ESP-C

Trademarks or service marks of third parties referred to herein are the trademarks or service marks of their respective owners.

Cuisinart®

White hand mixer with stainless steel whisk, no visible text or symbols on the device body

Batidora de mano con 5 velocidades Power Advantage®

Serie HM-50