Cuisinart CHM-5 Instruction and Recipe Booklet PDF

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Summary of Content for Cuisinart CHM-5 Instruction and Recipe Booklet PDF

INSTRUCTION AND RECIPE BOOKLET

CHM-5POWERSELECT Electronic Hand Mixer For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

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TABLE OF CONTENTS Important Safeguards . . . . . . . . . . . . 2 Introduction . . . . . . . . . . . . . . . . . . . . 2 Features and Benefits . . . . . . . . . . . . 3 Use and Care . . . . . . . . . . . . . . . . . . 4 Quick Reference Chart . . . . . . . . . . . 4 Recipes . . . . . . . . . . . . . . . . . . . . . . . 4 Warranty . . . . . . . . . . . . . . . . . . . . . .15

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. To avoid possible accidental injury, close supervision is necessary when any appliance is used by or near children.

4. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning.

5. 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.

6. Remove beaters from the mixer before washing.

7. 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 the nearest authorized Cuisinart service facility for examination, repair, or mechanical or electrical adjustment.

8. The use of attachments not recommended by Cuisinart may cause fire, electrical shock, or risk of injury.

9. Do not use outdoors or anywhere the cord or mixer might come into contact with water while in use.

10. To avoid possibility of mixer being accidentally pulled off work area, which could result in damage to the mixer or in personal injury, do not let cord hang over edge of table or counter.

11. To avoid damage to cord and possible fire or electrocution hazard, do not let cord contact hot surface, including the stove.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY NOTICE This appliance has a polarized plug (one prong is wider than the other). As a safety feature, this plug will fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not modify the plug in any way.

INTRODUCTION Cuisinart puts the perfect mix in the palm of your hand! Your PowerSelect

5-Speed Hand Mixer will handle just about any mixing task a recipe calls for from the lightest whipped toppings to the heaviest cookie dough. Youll love the single slide control and a swivel cord that stays out of your way. Best of all, cleanup is easy. Weve put some of our favorite recipes in the back of this book, so enjoy using your new mixer!

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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. 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. (Patent pending)

3. Spatula Included

4. Beater Release Button 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.

7. Easy To Clean (not shown) The PowerSelect Mixer has a smooth, sealed base; it wipes clean instantly.

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USE AND CARE Inserting Beaters 1. Unplug the mixer and set

the speed control to the OFF position.

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 Beaters 1. Before cleaning the PowerSelect

Mixer, set the speed control switch to OFF and unplug it from the wall outlet. Press down on the beater eject button 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

The PowerSelect 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 1/2-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

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Larger Hole

Collar

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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 them one at a time into a small bowl, gently remove yolks, then transfer egg whites to spotlessly clean mixing bowl. If a yolk breaks into the egg white, reserve that one for another use. Just a drop of egg yolk in the white will pre- vent the whites from whipping properly.

To achieve the best 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 whip- ping 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 skimmed milk (not

reconstituted), or whole milk 14 cup unsalted butter, melted and

cooled

Preheat the oven to 375F. 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:

1820 minutes for regular muffins, 1416 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

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Double Chocolate Walnut Brownie Drops A brownie in a bite!

Makes 26

2 ounces unsweetened chocolate, chopped

112 cups all-purpose flour 12 teaspoon baking powder 12 teaspoon salt 8 tablespoons unsalted butter,

cut in 8 pieces 12 cup granulated sugar 12 cup brown sugar, firmly packed 1 large egg 112 teaspoons vanilla extract 23 cup mini chocolate morsels 23 cup chopped walnuts

powdered sugar for garnish

Melt the chocolate in a double boiler over hot water or in a microwave according to manufacturers directions. Let cool. Preheat oven to 350F. 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 com- bined, 20 seconds. Add melted, cooled

chocolate, mix 20 seconds on Speed 1. Add flour mixture, mix on Speed 1 until combined, 30 seconds. Add chocolate morsels and walnuts, mix on Speed 1 to blend, 10 seconds. Scoop out dough in 112 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 1012 minutes. Let cool on pans 2 minutes, then transfer to a wire rack to cool com- pletely. 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 These yummy cookies may just become

your all-time favorites. Theyre loaded with goodies and sure to wow family and friends.

Makes 5 dozen cookies

2 cups all-purpose flour 112 teaspoons baking soda 1 teaspoon salt 113 cups butter 113 cups light brown sugar 113 cups sugar 2 large eggs 112 teaspoons vanilla extract 4 cups quick-cooking oats 23 cup chopped pecans

23 cup chocolate chips (semisweet or milk)

23 cup Bits OBrickle or shredded coconut

23 cup M&Ms candies 23 cup raisins, dried cranberries or

dried tart cherries cooking spray

Preheat oven to 350F. 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 12 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 2030 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 1012 minutes. Remove from baking sheet and cool on wire rack.

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Nutritional information per cookie: Calories 165 (40% from fat) carb. 23g

prot. 2g fat 7g sat. fat 4g chol. 18mg sod. 91mg calc. 25mg fiber 1g

Bits OBrickle is a registered trademark owned by the Hershey Chocolate and Confectionery Corp. M&Ms is a registered trademark owned by Mars, Inc.

Lemon-Lime Sugar Cookies Cookies with a little zest!

Makes 50 cookies

4 cups all-purpose flour 2 teaspoons baking soda 12 teaspoon salt 12 cup (1 stick) unsalted butter,

cut in 8 pieces 212 cups granulated sugar, divided 12 cup Lyles 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 350F. 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, 112 minutes. Add syrup, eggs, and zests. Mix on Speed 2 for 3040 seconds until smooth. Add extracts; mix on Speed 2 for 30 seconds. Using 112 tablespoons of dough, shape into round balls and dip in remaining sugar to coat. (For ease and speed, use a number 40 ice cream scoop.) Arrange balls on parchment-lined baking sheet 212 inches apart. Press each ball gently with the bottom of a flat glass. Bake in preheated oven for 1012 minutes, until crackled and just beginning to turn gold- en. Remove from oven, let cool on bak- ing sheet for 23 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 14 cup of the sugar from the recipe. Pulse on chop 1015 times, then process continuously until finely chopped, 3040 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

Cuisinart is a registered trademark of Cuisinart, Stamford, CT. Lyles Golden Syrup is a registered trademark owned by Tate & Lyle Industries Ltd.

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 312 dozen cookies

112 tablespoons instant coffee granules 1 tablespoon hot water 2 cups all-purpose flour 114 teaspoons baking soda 14 teaspoon salt 1 cup butter, slightly softened 34 cup firmly packed light brown sugar 34 cup sugar 1 large egg 114 teaspoons vanilla extract 112 cups semi-sweet chocolate chips 1 cup chopped pecans, toasted

cooking spray

Preheat oven to 350F. 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 12 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.

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Add chocolate chips and pecans; mix on Speed 1 until just combined, about 2030 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 1012 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 34 cup granulated sugar

(superfine is best) 1 teaspoon vanilla or almond extract 2 ounces chopped semi-sweet or

bittersweet chocolate (18-inch chop)

Preheat oven to 225F. Line 2 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, 112 to 2 minutes (depending on temper- ature of egg whites). Sprinkle sugar 1 tablespoon at a time over egg whites and beat on Speed 4 after each addi- tion, 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 38-inch plain tip and pipe out kisses. Bake in preheated oven for 112 hours; do not peek. Turn off oven and let sit in warm oven for an additional 112 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 1824 servings

cooking spray 3 cups sliced apples *

(peel, core, quarter apples, cut into 18-inch slices) juice of 1 lemon

34 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 all-purpose flour 1 tablespoon baking powder 34 teaspoon salt 2 cups granulated sugar 1 cup unsalted butter, cut into

12-inch pieces 4 large eggs 2 teaspoons vanilla extract

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Preheat oven to 350F. Lightly coat a 13x9x2-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 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 5560 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 112 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

Cappuccino Cheesecake Coffee and dessert, all in one!

Makes 1216 servings

2 tablespoons instant espresso powder 12 cup half-and-half

cooking spray 3 tablespoons unsalted butter,

cut in 12-inch pieces 212 cups granulated sugar, divided 34 cup all-purpose flour 14 cup unsweetened cocoa 12 teaspoon cinnamon 14 teaspoon baking powder 18 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 350F. 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, 112 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 alu- minum foil around the bottom and sides of the pan so that it comes up at least 2 inches. Place cream cheeses and 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 corn- starch; mix on Speed 1, 20 seconds. Scrape the bowl. Add half-and-half mix- ture 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 350F oven for 6070 minutes, until the cheesecake is pulling away from the sides of the pan; the center will be jig- gly. Remove from the oven, remove the foil and let cool completely on a rack. Refrigerate at least 4 hours before serv- ing. Garnish with chocolate curls if desired.

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*Warm cold eggs safely before using by placing in a bowl of hot (not boiling) water for 10 minutes. They will incorpo- rate more easily into your mixture.

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, 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 to 20 servings

7 large eggs, separated 1 teaspoon fresh lemon juice 112 cups granulated sugar, divided 2 cups unbleached all-purpose flour * 1 tablespoon baking powder 14 teaspoon salt 1 tablespoon finely chopped lemon

zest 1 tablespoon finely chopped orange

zest 34 cup fresh orange juice

12 cup flavorless vegetable oil (or use a nut oil such as almond or walnut)

112 teaspoons vanilla extract 1 teaspoon almond extract

powdered sugar for dusting, or Orange Apricot Glaze

Preheat oven to 325F. 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. Insert mixing beaters. 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, 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 212 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.

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Orange Apricot Glaze A good way to sweeten your chiffon cake.

Makes 12 cup glaze

12 cup apricot preserves 2 tablespoons Grand Marnier

1 teaspoon fresh lemon juice

Place preserves, liqueur and lemon juice in a small bowl. Insert the mixing beaters. 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 1-1/3 teaspoon):

Calories 28 (1% from fat) carb. 7g pro. 0g fat 0g sat. fat 0g chol. 0mg

sod. 4mg calc. 2mg fiber 0g

Grand Marnier is a registered trademark owned by the Socit des Produits Marnier-La Postolle Joint Stock Co.

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 chvre 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 such as Tabasco, 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

Tabasco is a registered trademark of McIlhenny Co.

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 18 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

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Caramelized Onion Dip Serve with chips or fresh vegetables.

Makes 312 cups

4 tablespoons unsalted butter 2 tablespoons extra virgin olive oil 2 cups finely chopped onions 14 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 12 cup lowfat mayonnaise

Heat butter and oil in a large Cuisinart

skillet (12-inch or 512 quart saut) using medium heat. Add the chopped onions, cayenne, salt and pepper. Saut for 10 minutes, stirring occasionally. Reduce the heat to medium-low and cook for an additional 2025 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 increase speed to 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 as

necessary. Serve with chips or fresh vegetable crudit dippers.

Nutritional information per serving (14 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 112 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 Bleu Cheese Dressing This version is much lower in fat than

traditional Bleu Cheese Dressings. Try it as a dip for celery the next time

you serve Buffalo-style 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 34 teaspoon dry mustard 12 teaspoon Worcestershire sauce 14 teaspoon white pepper 3 ounces crumbled bleu cheese

dash Tabasco or other 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, 3040 seconds. Add the crumbled bleu cheese and Tabasco. Mix using Speed 2 for 2030 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 calc. 29mg fiber 0g

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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

46 cloves garlic, peeled and halved 2 teaspoons kosher salt, divided 1 teaspoon white wine vinegar 34 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 in 34-inch-thick slices. Place the potatoes, garlic, 1 tea- spoon 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 1822 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 12 minutes. 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 calc. 42mg fiber 2g

* Do not use nonstick cookware with the Cuisinart Hand Mixer.

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

112 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 12 teaspoon cinnamon 12 teaspoon ground ginger 12 teaspoon kosher salt 14 teaspoon freshly ground black

pepper 112 cups cornflakes, crushed 12 cup (packed) brown sugar 12 cup chopped pecans 6 tablespoons (34 stick) unsalted butter,

melted

If baking immediately after preparing, preheat oven to 400F. 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 begin- ning to brown around the edges, about 2530 minutes.

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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 Gruyre

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 Gruyre cheese, shredded (do not use processed Gruyre)

6 green onions, finely chopped (include some of the green)

34 teaspoon kosher salt 12 teaspoon freshly ground white or

black pepper

Preheat the oven to 400F. 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 375F. 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 2530 minutes (add 510 minutes for cold potatoes). Serve hot.

Nutritional information per serving: Calories 418 (30% from fat) carb. 58g

pro. 17g fat 14g sat. fat 8g chol. 40mg sod. 305mg calc. 417mg fiber 7g

Cuisinart PowerSelect

Electronic Hand Mixer

LIMITED THREE-YEAR WARRANTY This warranty supersedes all previous warranties on the Cuisinart PowerSelect

5-Speed Electronic Hand Mixer. This warranty is available to consumers only. You are a consumer if you own a Cuisinart

PowerSelect 5-Speed Electronic Hand Mixer that was purchased at retail for personal, family or household use. Except as otherwise required under applicable state law, this warranty is not available to retailers or other commercial purchasers or owners. We warrant that your Cuisinart

PowerSelect 5-Speed Electronic Hand Mixer will be free of defects in material or workman- ship under normal home use for three years from the date of original purchase.

We suggest that 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 is not a condition of these warranties.

If your Cuisinart PowerSelect 5-Speed Electronic Hand Mixer should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it.

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To obtain warranty service, please call our Consumer Service Center toll-free at 1-800-726-0190 or write to:

Cuisinart 150 Milford Road East Windsor, NJ 08520

To facilitate the speed and accuracy of your return, please also enclose $10.00 for ship- ping and handling of the product (California residents need only supply proof of purchase and should call 1-800-726-0190 for shipping instructions). Please also be sure to include a return address, description of the product defect, product serial number, and any other information pertinent to the products return. Please pay by check or money order.

NOTE: For added protection and secure handling of any Cuisinart product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty.

Your Cuisinart PowerSelect 5-Speed Electronic Hand Mixer has been manufactured to strict specifications. These warranties expressly exclude any defects or damages caused by accessories, replacement parts or repair service other than those that have been authorized by Cuisinart.

These warranties do not cover any damage caused by accident, misuse, shipment or other than ordinary household use.

These warranties exclude all incidental or consequential damages. Some states do not allow the exclusion of or limitation of inci- dental or consequential damages, so the foregoing limitation may not apply to you.

CALIFORNIA RESIDENTS ONLY

California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store which sells Cuisinart

products of the same type. The retail store shall then, according to its preference, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumers prior usage of the product. If either of the above two options does not result in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty.

California residents may also, according to their preference, return nonconforming products directly to Cuisinart for repair or,

if necessary, replacement by calling our Consumer Service Center toll-free at 800-726-0190. Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such nonconforming products under warranty.

BEFORE RETURNING YOUR CUISINART PRODUCT

Important: If the nonconforming product is to be serviced by someone other than Cuisinarts Authorized Service Center, please remind the servicer to call our Consumer Service Center to ensure that the problem is properly diagnosed, the product serviced with the correct parts, and to ensure that the product is still under warranty.

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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

Coffee

Manualsnet FAQs

If you want to find out how the CHM-5 Cuisinart works, you can view and download the Cuisinart CHM-5 Instruction and Recipe Booklet on the Manualsnet website.

Yes, we have the Instruction and Recipe Booklet for Cuisinart CHM-5 as well as other Cuisinart manuals. All you need to do is to use our search bar and find the user manual that you are looking for.

The Instruction and Recipe Booklet should include all the details that are needed to use a Cuisinart CHM-5. Full manuals and user guide PDFs can be downloaded from Manualsnet.com.

The best way to navigate the Cuisinart CHM-5 Instruction and Recipe Booklet is by checking the Table of Contents at the top of the page where available. This allows you to navigate a manual by jumping to the section you are looking for.

This Cuisinart CHM-5 Instruction and Recipe Booklet consists of sections like Table of Contents, to name a few. For easier navigation, use the Table of Contents in the upper left corner.

You can download Cuisinart CHM-5 Instruction and Recipe Booklet free of charge simply by clicking the “download” button in the upper right corner of any manuals page. This feature allows you to download any manual in a couple of seconds and is generally in PDF format. You can also save a manual for later by adding it to your saved documents in the user profile.

To be able to print Cuisinart CHM-5 Instruction and Recipe Booklet, simply download the document to your computer. Once downloaded, open the PDF file and print the Cuisinart CHM-5 Instruction and Recipe Booklet as you would any other document. This can usually be achieved by clicking on “File” and then “Print” from the menu bar.