Cuisinart CHM-7 Instruction and Recipe Booklet PDF

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Summary of Content for Cuisinart CHM-7 Instruction and Recipe Booklet PDF

INSTRUCTION AND RECIPE BOOKLET

CHM-7P o w e r S e l e c t 7-Speed 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 . . . . . . . . . . . . . . . . . . . . . . . . . 5 Warranty . . . . . . . . . . . . . . . . . . . . . . . . 22

IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be fol- lowed, including the following: 1. Read all instructions. 2. To protect against risk of electrical

shock, do not put the hand mixer motor housing or cord in water or other liquid. If hand mixer motor housing 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 or after the appliance malfunctions, or is dropped or damaged in any manner. Return appliance to the nearest authorized Cuisinart service facility for examination, repair, mechanical or electrical adjust- ment.

8. The use of attachments not recommend- ed 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 surfaces, including the stove.

12. The chefs whisk should be used without any other attachment.

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 Get ready to enjoy more mixing opportuni- ties with the extremely versatile Cuisinart

PowerSelect 7-Speed Hand Mixer. A 220-watt motor breezes through big mixing jobs, and Automatic Feedback kicks in more power whenever its needed. Dont worry about messy splatters...our SmoothStart feature, with its 3 extra-low speeds, keeps all the ingredients right in the bowl where they belong!

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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 pro- vides 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. SmoothStart

When the mixer is turned on, the beaters start spinning very slowly to prevent ingredients from splattering. 3 Low Mix Speeds Lower mixing speeds provide greater control when folding or mixing dry ingredients. Easy To Clean The PowerSelect Mixer has a smooth, sealed base; wipes clean instantly. 1. One-Step ON/OFF Switch

One-step power switch allows you to turn mixer on and off in a single

operation. Touch speed control allows you to change speeds quickly while you are mixing.

2. LED Speed Display Digital speed settings are easy to read.

3. Touch Speed Control Allows you to change speeds quickly while you are mixing.

4. Exclusive Rotating Swivel Cord Unique swivel cord can be positioned for comfortable right- or left-handed use. (Patent pending)

5. Spatula Included 6. Beater Release Button

Conveniently located button for easy ejection of beaters or whisk.

7. Super-Sized Beaters Extra-long, extra-wide beaters for superior, faster aerating, mixing, and whipping. Designed without center post to prevent ingredients from clogging up beaters. Beaters are easy to clean and dishwasher-safe.

8. Heel Rest Allows mixer to rest squarely on countertop.

9. Chefs Whisk Professional 3''-diameter whisk adds volume to whipped cream and creates stiff, fine-textured egg whites. Provides superior whipping and aerating.

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USE AND CARE Turning Mixer On/Off Plug mixer into outlet. Press ON/OFF switch to turn mixer ON. Mixer will immediately begin to mix on Speed 1. To turn mixer off, press ON/OFF switch again.

Inserting Beaters 1. Unplug mixer and set the power switch

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 smaller hole. Push beater in until it clicks into place.

Inserting Chef's Whisk 1. Unplug mixer and set the speed control

to the OFF position. 2. Hold chefs whisk at stem end, and insert

into either hole. Push whisk in until it clicks. DO NOT PUSH WHISK IN FROM WIRE END, AS YOU MAY DAMAGE WIRES.

Cleaning and Removing PowerSelectTM

Beaters 1. Before cleaning the PowerSelectTM Mixer,

press the OFF switch and unplug from wall outlet. Press the eject button and remove the 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 it with a damp cloth or sponge. Do not use abrasive cleansers, which could scratch the surface.

QUICK REFERENCE

Mixing Techniques The PowerSelectTM Mixer should always be set on the lowest speed when you start mixing. NOTE: The chefs whisk attachment is used only for light whipping. See Speeds 4, 6, and 7 below. For all other mixing tasks, use the beaters.

With the Beaters

Speed 1 Ultra-slow mixing to combine and

aerate dry ingredients without splatter

Add nuts, chips, dried fruit to cookie doughs/cake batters

Fold delicate creams and egg whites into batters

Start mixing frostings Stir sauces/gravies Mix muffins/pancakes Speed 2 Cream cold (not frozen) butter and sugar Mash potatoes/squash Add dry ingredients to batters/doughs Speed 3 Start mixing cake mixes Add eggs to batters/doughs Add dry ingredients alternately with

liquid ingredients Cream softened butter and sugar Whip potatoes/squash Speed 4 Whip cream (with chefs whisk) Complete beating butter cream frostings Complete beating cake mixes Speed 5 Beat whole eggs/yolks Mix thin batters

With Chefs Whisk Attachment Speed 6 Add sugar to whipped egg whites

for meringues Beat egg yolks until thick and light Speed 7 Whip egg whites

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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 measur- ing.

Eggs, butter and 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 at a similar room temperature. While the Cuisinart

PowerSelect 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 spot- lessly 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, gen- tly remove yolk, 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 prevent the whites from whip- ping properly.

To achieve the most volume of egg whites, the mixing bowl and chefs whisk attach- ment or beaters must be spotlessly clean and free of any fat, oil, etc. (Plastic bowls are not recommended for whipping egg whites.) The presence of any trace of fat or oil will prevent the egg whites from increasing in volume. Wash bowl and attachments thoroughly before beginning again.

Occasionally ingredients may stick to the sides of the mixing bowl. When this occurs, turn mixer off and scrape the sides of the bowl with a rubber spatula.

Recipe Notes Preparation times are estimates and are based on the time it takes to prepare, assemble, and cook the ingredients once they have been gathered from the refrigera- tor and cupboard and placed on the counter. Nutritional analysis are based on number of servings indicated. If a recipe produces a range of servings, they are based on the

highest serving yield for that particular recipe. Note: All recipes are mixed with beaters unless recipe specifies using chefs whisk.

CINNAMON MUFFINS These tasty muffins are great for bre a k f a s t . You may add blueberries or chopped apple

for a fruit muff i n .

Makes 12 regular or 24 mini-muffins

cooking spray 3 tablespoons brown sugar, packed 2 cups unbleached all-purpose flour 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

P reheat the oven to 375F. Lightly coat 12 regular or 24 mini muffin cups with cooking spray (even if using nonstick bakeware ) .

C rumble the brown sugar to re m o v e lumps. Place the brown sugar, flour, baking p o w d e r, cinnamon, and salt in a medium bowl. Mix on Speed 1 for 30 seconds to combine; re s e rv e .

Place the eggs into a second bowl. Beat on Speed 3 until slightly foamy, about 30 seconds. While mixing on Speed 3, add the milk and melted butter; mix for

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15 seconds. Pour over the dry ingre d i e n t s , and use Speed 1 to fold in until the i n g redients are just moistened. Scoop into the pre p a red muffin cups. Bake in the p reheated oven: 18-20 minutes for re g u l a r m u ffins, 14-16 minutes for mini-muff i n s , 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 s e rv i n g .

Nutritional information per serving (1 regular or 2 mini muffins):

Calories 155 (29% from fat) carb. 22g pro. 5g fat 5g sat. fat 3g chol. 46mg sod. 208mg

calc. 141mg fiber 1g

MAPLE ORANGE BUTTER

Maple Orange Butter also makes a g reat spread for pancakes, waff l e s ,

biscuits or scones.

Makes 34 c u p

12 cup unsalted butter, room temperature

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

Use Speed 5 to beat butter in a mixing bowl until light and fluff y, about 1 minute. Add maple syrup and orange zest, beat on Speed 5 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 GRAHAM O AT COOKIES

Makes about 45 three-inch cookies

1 cup graham cracker crumbs 1 cup rolled oats (regular, not quick-

cooking) 112 cups all-purpose unbleached flour 1 teaspoon baking soda 12 teaspoon salt 1 cup unsalted butter, cut in 16

pieces, at room temperature 34 cup granulated sugar 34 cup brown sugar, packed 2 large eggs 2 teaspoons vanilla extract 123 cups (11-ounce package) semi-

sweet or milk chocolate morsels

P reheat oven to 350F. Line baking sheets with parchment paper or a nonstick baking sheet liner.

In a small bowl, combine graham cracker c rumbs, oats, flour, baking soda, and salt. Mix on Speed 1 for 15 seconds; re s e rv e .

Place the butter and both sugars in a larg e bowl. Mix on Speed 1 until cre a m y, about 45 to 60 seconds. Mix on Speed 3 until c reamed and smooth, about 1 minute. Mix in eggs and vanilla, 30 seconds on Speed 2. Add the flour mixture in 2 additions, mixing on Speed 2. Add chocolate morsels, mix on Speed 2 until combined, about 20 seconds.

D rop by rounded spoonfuls (2 tablespoons; for ease you may use a #40 ice cre a m

scoop) onto pre p a red baking sheets. Bake for 9-11 minutes, or until set. Cool for 2 minutes on baking sheets, then remove to w i re racks to cool completely.

N o t e : For a cookie with nuts, substitute half or all of the chocolate morsels with chopped nuts.

Nutritional information per cookie: Calories 154 (42% from fat) carb. 21g pro. 2g fat 7g sat. fat 4g chol. 20mg sod. 134mg

calc. 37mg fiber 1g

LEMON WHITE C H O C O L ATE CHIP

M A C A D A M I A NUT COOKIES

Makes 40 cookies (using 2-tablespoon scoop)

214 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon finely grated lemon

zest (yellow only no white) 34 cup granulated sugar 12 cup packed brown sugar 1 cup unsalted butter, cut in

12-inch slices, at room temperature 2 large eggs, lightly beaten 1 teaspoon pure lemon extract 12 teaspoon pure vanilla extract 23 cup white chocolate chips 23 cup chopped toasted macadamia nuts

Place flour, baking soda, salt and lemon zest in a medium bowl. Mix using Speed

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1 for 15 seconds. Reserve. Preheat oven to 350F. Line baking sheets with p a rchment or nonstick baking liner.

Place brown and granulated sugars in a medium bowl with butter. Cream using Speed 1 until light and fluff y, about 112 minutes. Add eggs and extracts, cream for 30 seconds longer. Add flour mixture; mix on Speed 2 until combined, about 45 sec- onds. Scrape the bowl. Add white choco- late chips and macadamia nuts. Mix on Speed 2 until blended, about 30 seconds.

D rop dough by rounded spoonfuls (about 2 tablespoons each #40 ice cre a m scoop) onto pre p a red baking sheets, about 3 inches apart. Bake for 15 to 16 minutes until golden. Let cool on baking sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely. Store in an airtight con- t a i n e r.

Nutritional information per cookie: Calories 143 (56% from fat) carb. 15g pro. 2g

fat 9g sat. fat 4g chol. 24mg sod. 95mg calc. 19mg fiber 1g

C H O C O L ATE CHIP SHORTBREAD COOKIES

Makes about 4 dozen cookies

1 cup unsalted butter, room temperature

34 cup brown sugar, packed 112 teaspoons pure vanilla extract 2 cups all-purpose four 1 cup miniature semi-sweet

chocolate chips granulated sugar for garnish

P reheat oven to 350F.

S t a rting on Speed 1, cream butter and b rown sugar for about 30 seconds. I n c rease to Speed 3 and mix for 3 minutes or until light and fluff y. Scrape bowl and beat in vanilla, about 30 seconds. Sprinkle 12 of the flour over the top and beat on 1 until mixed in, about 20 seconds. Sprinkle the remaining flour and beat until a dough begins to form, about 45 seconds. Using Speed 1, stir in chocolate chips.

Roll dough into 114-inch balls and place about 3 inches apart on ungreased cookie sheets. Using the bottom of a drinking glass which has been smeared with a little bit of butter, dip it in sugar, and flatten each cookie to about 38-inch. Bake in p reheated 350F oven for about 12 minutes until cookies are just beginning b rown on edges.

Cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

S t o re in an airtight container. Nutritional information per cookie:

Calories 79 (57% from fat) carb. 8g pro. 1g fat 5g sat. fat 3g chol. 10mg sod. 1mg

calc. 4mg fiber 0g

C H O C O L ATE A L M O N D B I S C O T T I

Makes about 4 dozen

212 cups all-purpose flour 23 cup unsweetened cocoa powder

(Dutch process preferred) 2 teaspoons baking powder 12 teaspoon salt 12 cup unsalted butter, room

temperature 12 cup granulated sugar 12 cup packed brown sugar 3 large eggs, 1 of them separated 4 ounces bittersweet chocolate,

melted and cooled slightly 14 cup coffee liqueur (Kahlua,

Tia Maria, Kamora) 1 teaspoon pure vanilla extract 14 teaspoon almond extract 1 cup slivered almonds, lightly

toasted

Combine the flour, cocoa, baking powder, and salt in a medium bowl. Mix on Speed 1 for 15 seconds. In a large bowl, cre a m the butter and sugars using Speed 1, just until incorporated, 5-10 seconds. Add the 2 eggs and egg yolk, one at a time, beating for 10 seconds after each addition. Combine the chocolate, liqueur, vanilla and almond extracts; combine with the butter m i x t u re, 15 seconds. Do not overbeat.

Using Speed 1, gradually beat in the flour m i x t u re, 1 cup at a time, for 15 seconds after each addition, to form a soft dough.

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Stir in the nuts. Form dough into a rough 9-inch square, cover with plastic and refrigerate the dough for 1 hour or until it is easy to handle.

P reheat oven to 350F. Line a baking sheet with parchment paper or a nonstick baking l i n e r. Divide the dough in 3 pieces, and with floured hands, shape each into a 10-inch log. Place on the pre p a red baking sheet and flatten to 2 inches across. Place the re s e rved egg white in a small bowl and beat until frothy using Speed 2. Bru s h the logs with the beaten egg white. Bake 30-35 minutes until firm .

Remove from oven and cool on a rack for 10 minutes. Lower oven temperature to 2 5 0 F. Slice each log into 12-inch pieces using a serrated knife, place the biscotti back on the baking sheet and bake for 15-20 minutes, until dry. Let cool completely on a wire rack. Store in an a i rtight container.

Nutritional information per biscotti: Calories 106 (47% from fat) carb. 12g pro. 2g

fat 6g sat. fat 2g chol. 18mg sod. 40mg calc. 19mg fiber 1g

Kahlua is a registered trademark owned by the Kahlua Corporation. Tia Maria is a registered trademark owned by the Tia Maria Ltd. Corp. Kamora is a registered trademark owned by the Jim Bean Brands Co.

M O C H A C H O C O L ATE CHIP C O O K I E S

S e rve these delicious cookies with ice c ream for a special dessert or with a glass

of milk for a late night snack.

Makes 312 dozen cookies

112 tablespoons instant coffee granules or instant espresso powder

112 tablespoons unsweetened cocoa powder

2 tablespoon hot water 214 cups all-purpose flour 114 teaspoons baking soda 14 teaspoon salt 1 cup unsalted butter, cut in

8 pieces, at room temperature 34 cup firmly packed light brown

sugar 34 cup sugar 2 large eggs 112 teaspoons pure vanilla extract 112 cups semi-sweet chocolate

morsels (can use half white chocolate morsels)

1 cup pecan halves (may be toasted)

P reheat oven to 350F. Line baking sheets with parchment paper or nonstick baking liners. Combine instant coffee granules, cocoa and water in a small bowl; re s e rv e . Combine flour, soda and salt in a small bowl; re s e rv e .

In a large mixing bowl, cream butter and sugars on a low speed until light and fluff y, about 2 minutes. Add coff e e / c o c o a / w a t e r m i x t u re, eggs and vanilla; gradually i n c rease to Speed 4 and mix until well blended, about 30 seconds. Using Speed 1, add flour mixture and mix until com- bined, 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 2 until just combined, about 20-30 seconds.

D rop by rounded tablespoonfuls, about the size of a walnut, (for ease, you may use a #40 ice cream scoop) 2 inches apart, on p re p a red baking sheets. Bake until golden, about 16 to 18 minutes. Cool slightly on baking sheet and then transfer to a wire rack to cool completely. Store in an airt i g h t c o n t a i n e r.

Nutrition information per cookie: Calories 141 (57% from fat) carb. 14g pro. 1g

fat 9g sat. fat 4g chol. 17mg sod. 86mg calc. 8mg fiber 2mg

CAPPUCCINO CHEESECAKE

Makes 12-16 serv i n g s

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

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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* 2 tablespoons cornstarch 2 teaspoons vanilla extract

Chocolate curls for garnish, optional

In a small bowl dissolve the espresso pow- der in the half-and-half; re s e rve. Pre h e a t oven to 350F. Lightly coat a 9 x 3 inch s p r i n g f o rm or cheesecake pan with cook- ing spray.

Place the butter and 14 cup of the sugar in a medium bowl. Mix on Speed 3 to cre a m , 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 cru m b l y, 15 sec- onds. Press into bottom of pre p a red pan. Bake in preheated 350F oven for 10 min- utes, 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 a round 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 2 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 s t a rch, mix on Speed 1, 20 seconds. Scrape the bowl. Add half-and-half mixture and vanilla extract; mix on Speed 2 until smooth and completely combined. Pour the mixture over the cooled crust. Place the pan in a l a rger 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 pre h e a t- ed 350F oven for 60-70 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.

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.

* Wa rm 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 .

LEMON TEA L O A F

Yield: 1 loaf, sixteen 12-inch slices

3 cups all-purpose flour 2 teaspoons baking powder 12 teaspoon salt 23 cup melted butter 2 cups sugar 34 cup fresh lemon juice, divided 14 cup finely chopped lemon zest

(about 4 lemons) 4 large eggs 1 teaspoon pure vanilla extract 1 cup whole milk yogurt 12 cup confectioners sugar, sifted

P reheat oven to 350F. Butter and flour a 9 x 5 x 3 inch (8-cup) loaf pan.

Sift flour, baking powder, and salt together into a medium mixing bowl.

Place the melted butter and sugar in a l a rge mixing bowl and combine using Speed 3 for one minute. The mixture will still seem slightly granular. Continue mixing and add 12 cup of the lemon juice and zest.

Add eggs one at a time and then the v a n i l l a .

Add the dry ingredients and yogurt to the batter alternately in three additions, using Speed 2, ending with the yogurt.

Pour batter into pre p a red loaf pan. Bake on the middle rack for approximately 1 hour 35 minutes, rotating the pan half way through baking time. Check cake for doneness after 1 hour 20 minutes. Cake

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is finished when cake tester comes out c l e a n .

While cake is baking, mix remaining 14 c u p of the lemon juice with sifted confectioners sugar until white and glossy; re s e rv e .

Allow cake to rest about ten minutes, until cool to the touch. Remove from pan and place on a dish with a lip. Prick the cake with a toothpick all over the top, part i c u l a r- ly along the cracks. Pour glaze over top of cake, spreading it with a spatula or pastry b rush to make sure it covers the top and side surfaces of the loaf. Transfer to a wire rack and allow cake to cool completely b e f o re slicing.

Nutritional information per serving: Calories 294 (29% from fat) carb. 49g pro. 5g fat 10g sat. fat 6g chol. 75mg sod. 131mg

calc.32mg fiber 1g

SUNSHINE CHIFFON CAKE

C h i ffon cakes are made with oil rather than butter or shortening, making them moist

and light in texture. With flecks of fresh cit- rus, this one is good on its own, or serv e d

with sliced fresh fru i t .

Makes 16 to 20 serv i n g s

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 and/or Orange Apricot Glaze

P reheat 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 the c h e fs whisk on Speed 7, 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 g l o s s y, about 7 minutes total. Reserv e .

Place the remaining 1 cup of the sugar, the f l o u r, baking powder, and salt in a larg e mixing bowl. Insert 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 3 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 3 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 13 at a time. Gently spoon into the pre p a red pan and bake in the preheated oven for 60 minutes, until a cake tester comes out clean when tested. Invert the pan immedi- ately 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 fro m the center tube. Remove cake from pan. Wrap in plastic wrap and store at ro o m t e m p e r a t u re for up to 2 days or re f r i g e r a t e up to 4 days. (Cake may be also be double wrapped and frozen thaw before serv- ing.) Dust with powdered sugar before s e rving 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 s p a t u l a .

ORANGE APRICOT GLAZE

Makes 12 cup glaze

12 cup apricot preserves 2 tablespoons Grand Marn i e r l i q u e u r 1 teaspoon fresh lemon juice

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Place pre s e rves, liqueur and lemon juice in a small bowl. Insert the mixing beaters. Mix on Speed 7 for 1 minute. May use as is, or for a smoother glaze, press through a s t r a i n e r.

Nutritional information per serving (about 113 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.

M O C H A C A K E These moist layers can be made ahead and frozen. Frost several hours before

s e rving with Deep Mocha Fro s t i n g .

Makes two 9-inch layers, 12 serv i n g s

134 cups all-purpose flour, plus 2 tablespoons for pan preparation

2 cups granulated sugar 34 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 large eggs 1 cup strong brewed coffee 1 cup buttermilk 12 cup unsalted butter, melted and

cooled, plus 1 tablespoon for pan 1 teaspoon vanilla extract

Position rack in center of the oven, and p reheat oven to 350F. Butter two 9x2-inch diameter cake pans and line each with round of parchment paper or waxed paper. Butter the parchment and dust the pans with flour, taking care to shake out all excess flour.

Place flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl; mix on Speed 1 for 20 seconds. Make a well in the center and add eggs, coff e e , b u t t e rmilk, butter and vanilla. Beat for 2 minutes on speed 3; batter will be thin. Pour into pre p a red pans.

Bake for 30-40 minutes, until a toothpick i n s e rted into the center comes out clean. Cool for 10 minutes, remove from pans; remove and discard parchment. Place on w i re racks to cool completely. Frost with Deep Mocha Fro s t i n g .

D E E P M O C H A F R O S T I N G

Makes about 212 cups, enough for two 9-inch round layers

34 cup heavy cream 12 cup unsalted butter 12 cup sugar 12 ounces semi-sweet chocolate 12 tablespoon espresso powder 1 teaspoon vanilla

Combine all ingredients in saucepan and place over medium heat. Heat mixture until it is almost simmering. Reduce heat to medium low and mix on Speed 2, mix until

all the chocolate is melted and mixture is well combined, smooth, creamy and homogenous with no visible bits of choco- late remaining. This process takes appro x i- mately 8 minutes.

Transfer to a bowl and refrigerate mixture for about an hour until it sets up before using. Deep Mocha Frosting can be made in advance and refrigerated. Remove fro m refrigerator about an hour before using to allow frosting to come to a spre a d a b l e c o n s i s t e n c y.

Nutritional information per serving (about 313 tablespoons frosting on 112 of a 2-layer cake): Calories 151 (76% from fat) carb. 9g pro. 0g

fat 13g sat. fat 8g chol. 41mg sod. 7g calc. 12mg fiber 0g

C H O C O L ATE MOUSSE CAKE ROLL

Makes 12 serv i n g s

For the mousse:

12 ounces semi-sweet chocolate 212 cups heavy cream 1 tablespoon Kahlua, or other

coffee liqueur For the cake:

8 ounces semi-sweet chocolate 14 cup brewed coffee 6 large eggs 34 cup granulated sugar For the whipped cream frosting:

1 cup heavy cream

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3 tablespoons confectioners sugar 1 teaspoon vanilla extract

cooking spray

P reheat oven to 350F. Lightly coat a 17x12x1-inch jelly roll pan with cooking s p r a y. Cut a sheet of parchment 3 inches longer than the length of the pan. Fold p a rchment to fit width. Line the pan with the parchment so that it comes up the s h o rt ends of the pan. Lightly coat parc h- ment with cooking spray.

To pre p a re the chocolate mousse: Place the chocolate in a stainless mixing bowl. Place 1 cup of heavy cream in a small saucepan and bring to almost a boil and pour over chocolate. Stir until choco- late is completely melted and smooth; allow to cool to room temperature. In a separate mixing bowl, place the re m a i n i n g 112 cups of heavy cream and the Kahlua. Using the chefs whisk whip the cre a m using Speed 4 until it holds firm peaks. Remove the chefs whisk and insert beaters and carefully fold the whipped c ream into the chocolate in three additions using the Speed 1 with the beaters. Cover and refrigerate until ready to use.

To pre p a re the Cake Melt chocolate and coffee in a double boil- er over barely simmering water. Let cool. Separate eggs in 2 separate mixing bowls. Using Speed 4, mix yolks with sugar until the mixture becomes very light and smooth, about 2 minutes. While mixing, add the cooled chocolate mixture in a steady stream and mix until totally incor- porated. Use the chefs whisk to whip egg whites until soft peaks form, about 112

minutes. Insert the beaters in and fold the whites into the chocolate mixture in 3 additions, as with the mousse. Scrape the sides and bottom of the bowl with a rubber spatula to make sure the mixture is well incorporated.

Pour batter into pre p a red jelly roll pan and bake for 15 minutes, turn off oven and let cake remain in hot oven for an additional 5 minutes. Remove from oven and cover with damp paper towels so the cake will not dry out.

Whipped Cre a m Whip the cream, sugar and vanilla in a mixing bowl using the chefs whisk until soft peaks form, about 112 m i n u t e s .

S p read enough mousse on the cake roll to cover the entire surface area (there may be mousse left over).

Using the parchment on the long side as a guide, roll the cake into a log shape.

Place in the freezer for an hour to firm . Remove and frost with the whipped cre a m (using an offset spatula makes this easier).

R e t u rn cake roll to freezer to become firm . It will be firm enough to serve in about 30 to 60 minutes. This dessert can be serv e d f rozen, similar to a frozen mousse or ice c ream cake, or refrigerated for a softer mousse feel. Use a serrated knife to slice. May be garnished with fresh berr i e s , whipped cream and chocolate curls.

Nutritional information per serving: Calories 562 (64% from fat) carb. 47g pro. 7g

fat 42g sat. fat 25g chol. 201mg sod. 64mg calc. 73mg fiber 3g

C H O C O L ATE SOUFFL CAKE

Makes one 10-inch round cake; sixteen slices

2 tablespoons unsalted butter plus additional for pan preparation

6 ounces bittersweet chocolate 2 ounces semi-sweet chocolate 9 large eggs 2 large egg whites 114 cup granulated sugar, divided 13 cup all-purpose flour

P reheat oven to 365F. Cut a circle of p a rchment paper to line a 10 round cake pan. Butter the bottom and sides of cake pan well. Add enough flour to coat the b u t t e red interior, being sure to tap the pan and remove any excess flour. Place the p a rchment circle at the bottom of the pan and butter and flour it as well.

Melt the chocolate and butter in a stainless bowl over a double boiler, set aside.

Separate eggs into two mixing bowls, adding the extra whites to the bowl of egg whites. Add 34 cup of the sugar to the bowl of yolks. Mix the yolks and sugar on Speed 4 for 112 minutes until very pale and thick; re s e rve. Using the chefs whisk, beat the egg whites on Speed 5 for 1 minute; add the remaining 12 cup of sugar and continue beating whites for an additional 2 minutes until it reaches soft peaks. Remove the c h e fs whisk and insert the beaters. Using Speed 1, and re s e rving about one quart e r of the whites, fold whites into the yolk m i x t u re in three additions. Scrape the bottom and sides of bowl to make cert a i n

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the mixture is evenly blended. Sift in the flour into mixture and fold gently. Finally add the last of the egg whites again using the same folding technique. To ensure complete incorporation, use a rubber spatula to scrape the bottom and sides of the bowl.

Transfer the batter to the pre p a red pan and bake in the preheated 365F oven for about 40 minutes, until cake has puff e d and cracked but is still soft to the touch on top.

Tu rn cake out onto serving plate and remove pan. Sprinkle the top with sifted c o n f e c t i o n e rs sugar. Serve immediately or at room temperature .

Nutritional information per serving: Calories 195 (42% from fat) carb. 25g pro. 5g fat 10g sat. fat 5g chol. 123mg sod. 43mg

calc. 22mg fiber 1g

T I R A M I SU

Makes one 9-inch square pan, 12 serv i n g s

For champagne sabayon: 3 egg yolks 12 cup granulated sugar 12 cup champagne 8 ounces mascarpone 34 cup heavy cream 14 cup plus 312 tablespoons Kahlua

or coffee liqueur 14 teaspoon pure vanilla extract 3 cup espresso or strongly brewed

coffee

1 recipe Gnoise (recipe follows)* 3 ounces semi-sweet chocolate,

made into chocolate curls (with vegetable peeler)

To make sabayon: Place egg yolks and sugar in mixing bowl. Using beater attachment mix yolks and sugar until pale and thick on Speed 4. Place bowl over warm water bath to resemble double boiler. Using the chefs whisk attachment, beat the yolk mixture on Speed 2-3. Add champagne after 112 minutes. Continue beating for as long as 8 minutes, until the mixture has tripled in volume and it is too warm to submerg e your finger. Remove bowl from heat and continue beating an additional 30 seconds to cool slightly, set aside.

In two separate mixing bowls, place the mascarpone and heavy cream. With the Beater attachment, mix the mascarpone until smooth. Fold the mascarpone into the yolk mixture using the lowest speed. Using the whisk attachment, beat the heavy c ream on Speed 5. After 1 minute add 112 tablespoons of Kahlua and vanilla. Continue beating until soft peaks form about 2 minutes total. Fold the whipped c ream into the yolk and mascarpone m i x t u re. You should have about 312 cups of filling.

Fill a shallow dish with remaining Kahlua

and the coff e e .

Slice the Gnoise in 12 inch strips. Soak the cake pieces in coffee until saturated. Use soaked cake to line the bottom of a 9-inch s q u a re pan. Cover with half of the filling

and then chocolate curls. Continue with another layer of soaked cake, the re m a i n- ing filling and then finally cover with the remaining chocolate curls.

Cover with plastic wrap and refrigerate for at least 6 hours before serv i n g .

N o t e : The sabayon is wonderful on its own with berries for a simple dessert.

After removing sabayon from heat, transfer to a bowl and allow to cool. Cover and place in the refrigerator until completely chilled. Fold in 12-34 cups whipped cre a m and serv e .

Nutritional information per serving: Calories 382 (53% from fat) carb. 33g pro. 5g fat 23g sat. fat 12g chol. 184mg sod. 68mg

calc. 56mg fiber 1g

*May substitute 18-20 savoiardi (crisp lady fingers), purchased or homemade

G N O I S E

Makes one 9-inch round cake, 12 serv i n g s 23 cup all-purpose flour 13 cup cornstarch 13 teaspoon baking soda 3 large eggs 3 large egg yolks 23 cup sugar 14 cup unsalted butter, melted

and cooled

P reheat oven to 350 F. Butter and flour a 9-inch round cake pan; re s e rve. Sift

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together dry ingredients into a mixing bowl; re s e rv e .

Place eggs, yolks, and sugar in a larg e mixing bowl. Place over a warm water bath* and mix on Speed 2 until the egg m i x t u re is tepid and slightly fro t h y, about 5 minutes. Remove the bowl from heat and use the chefs whisk, beating on Speed 5 until the eggs doubled in volume and are light and fluff y, about 112 m i n u t e s .

C a refully fold in dry ingredients and then the butter by using Speed 1 and the beat- ers. Be careful to scrape the bottom and sides of the bowl while mixing. Finish by scraping the bottom and sides of bowl one last time with rubber spatula to ensure even incorporation.

Pour into pre p a red cake pan and bake for about 30-35 minutes until the top puff s and is golden brown and spongy to the touch. Let cool in pan for 2 to 3 minutes, then turn out onto a wire rack to cool c o m p l e t e l y.

Nutritional information per serving: Calories 146 (39% from fat) carb. 19g pro. 3g fat 6g sat. fat 3g chol. 117mg sod. 64mg

calc. 14mg fiber 0g

* To create a warm water bath, place rounded large heatproof (stainless or h e a t p roof glass) bowl over a pan of simmering water.

GRAND MARNIER

WHIPPED CREAM

Makes about 2 cups

1 cup heavy cream 14 cup confectioners sugar, sifted 12 teaspoon pure vanilla extract 3 tablespoons Grand Marnier

Liqueur

Place heavy cream in mixing bowl. Using the chefs whisk attachment, whip the c ream on Speed 5 for about 1 minute. Add the sifted sugar, vanilla, and Grand M a rn i e r L i q u e u r. Whip for an additional minute until soft peaks form .

Nutritional Analysis per serving (2 tablespoons): Calories 64 (76% from fat) carb. 3g pro. 0g fat 6g sat. fat 3g chol. 20mg sod. 6mg

calc. 13mg fiber 0g

COFFEE WHIPPED CREAM

Makes about 2 cups

1 cup heavy cream 14 cup confectioners sugar, sifted 14 teaspoon pure vanilla extract 14 cup strong brewed coffee, chilled

Place heavy cream in a cold mixing bowl. Using the chefs whisk, whip the cream for 1 minute on Speed 5. At this point add the sifted confectioners sugar and vanilla and 1 teaspoon of coffee. Continue beating, adding one teaspoon of coffee at a time to taste until cream reaches soft peak stage, about 2-3 minutes.

Nutritional information per serving: Calories 59 (83% from fat) carb. 23g pro. 0g fat 6g sat. fat 35g chol. 20mg sod. 6mg

calc. 10mg fiber 0g

HERBED CHEESE

Instead of purchasing expensive h e r b - f l a v o red cheeses, you can easily

p re p a re your own.

Makes about 2 cups

P reparation: 10 minutes or less

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 herbes de Provence 12 teaspoon kosher salt 14 teaspoon white pepper

dash hot sauce such as Tabasco, to taste

Place the cream cheese, chv re, garlic, shallot, parsley, herbes de Provence, and salt in a medium bowl. Mix for 1 minute, on Speed 3, then increase speed to Speed 5 to whip for an additional 2 minutes until light and fluff y. Add white pepper and hot sauce to taste, whip on Speed 5 for 30 seconds longer. Allow cheese spread to stand at least 30 minutes before serv i n g ,

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to allow flavors to blend. Transfer to a resealable container and re f r i g e r a t e . Remove from refrigerator 15 minutes b e f o re serving to soften. Serve with crack- ers, 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

Tobasco is a registered trademark owned by the McIlhenney Co.

SMOKED SALMON SPREAD

The ultimate spread for your bagel

Makes 2 cups

8 ounces cream cheese, softened to room temperature

14 cup sour cream, reduced fat 2 teaspoons fresh lemon juice 4 ounces smoked salmon, chopped 2 tablespoons chopped fresh dill 2 teaspoons finely chopped

green onion 12 teaspoon freshly ground pepper

Mix the cream cheese with sour cream and lemon juice on Speed 3 until creamed and f l u ff y, about 1 minute. Add smoked salmon, dill, green onion and pepper and continue to mix on Speed 2 until evenly incorporated. Transfer to a decorative bowl to serve. Allow to rest in refrigerator for at

least an hour to allow flavors to blend b e f o re serving. May be pre p a red a day ahead. Keep refrigerated in a covered con- tainer until ready to use.

Nutritional information per serving (1/4 cup): Calories 133 (81% from fat) carb. 2g pro. 5g fat 12g sat. fat 6g chol. 36mg sod. 215mg

calc. 31mg fiber 0g

ROASTED RED PEPPER A N D SUN-DRIED TO M ATO DIP

S e rve this dip with crackers, bagel chips or pita chips. Or, try it as a spre a d

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 re s e a l a b l e container and refrigerate for 30 minutes or

longer to allow flavors to blend before s e rving.

Nutritional analysis 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

CUCUMBER YOGURT DIP WITH MINT

This dip is ideal for both fresh vegetables or grilled meats and chicken.

Makes 3 cups

1 cup cucumber, peeled, seeded, and finely chopped

1 cup plain yogurt 6 tablespoons sour cream 12 teaspoon salt 12 teaspoon granulated sugar 14 teaspoon fresh ground pepper 1 teaspoon garlic, minced 3 teaspoons mint, fresh chopped 1 teaspoon parsley, fresh chopped 2 tablespoons green onion, fine

chopped 1 teaspoon lemon juice

Place chopped cucumber in strainer and allow water to drain for about 15 minutes. Place in a clean towel and squeeze dry.

In a large mixing bowl, mix together y o g u rt, sour cream, lemon juice, salt, and sugar on Speed 2 until ingredients are incorporated. Add remaining ingre d i e n t s ,

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cucumber being the last. Mix on Speed 2 until well mixed.

Transfer to a small bowl, cover and re f r i g- erate for 30 to 60 minutes before serv i n g to allow flavors to blend. Keep unused p o rtion in a resealable container in the refrigerator for up to 5 days.

Nutritional information per 14 cup serving: Calories 30 (53% from fat) carb. 2g pro. 1g fat 2g sat. fat 1g chol. 4mg sod. 115mg

calc. 46mg fiber 0g

GINGER SOY B U T T E R This butter gives an Asian twist to steamed vegetables, rice, or fish.

Makes 1 stick of butter, 16 slices

12 cup unsalted butter, softened 12 tablespoon fresh ginger, peeled

and finely chopped pinch of fresh garlic, finely chopped

2 teaspoons soy sauce 12 teaspoon lemon juice

Place butter in mixing bowl, mix on Speed 1 until smooth and slightly fluff y, about 30 seconds. Add ginger, garlic, soy sauce, and lemon juice; mix on Speed 2 until well blended, about 30 to 40 seconds longer.

Using a sheet of plastic wrap or waxed paper as an aid, shape butter into a log, about 1 inch in diameter. Wrap butter in plastic wrap twisting the ends to form a log. Chill until firm enough to slice. Place slices of Ginger Soy Butter on top of

grilled or broiled seafood or chicken, baked sweet potatoes, rice, or steamed v e g e t a b l e s .

N o t e : Ginger Soy Butter can be wrapped in a whole log or wrapped in smaller sizes and kept in fre e z e r. Double wrap using an outer wrap of aluminum foil to pre v e n t absorption of freezer odors.

Nutritional information per slice: Calories 52 (98% from fat) carb. 0g pro. 0g

fat 6g sat. fat 4g chol. 16mg sod. 44mg calc. 2mg

G O R G O N Z O L A B U T T E R

S e rve a slice of this savory compound butter on top of your favorite steak it will

melt and impart an incredible flavor.

Makes 1 roll compound butter, 16 slices 12 cup unsalted butter, softened 14 cup Gorgonzola, crumbled

pinch freshly ground pepper

Place butter in mixing bowl, mix on Speed 1 until smooth and slightly fluff y, about 30 seconds. Add Gorgonzola and mix until well blended, about 30 to 40 seconds l o n g e r.

Using a sheet of plastic wrap or waxed paper as an aid, shape butter into a log, about 1 inch in diameter. Wrap butter in plastic wrap twisting the ends to form a log. Chill until firm enough to slice. Place slices of Gorgonzola butter on top of grilled or broiled steak, a fluffed baked potato, or steamed vegetables.

N o t e : Butter can be wrapped in a whole log or wrapped in smaller sizes and kept in f re e z e r. Double wrap using an outer wrap of aluminum foil to prevent absorption of f reezer odors.

Nutritional information per slice: Calories 52 (96% from fat) carb. 0g pro. 0g fat 6g sat. fat 4g chol.16 mg sod. 5mg

calc. 2mg fiber 0g

BALSAMIC VINAIGRETTE

Makes 112 c u p s

1 shallot, peeled and finely chopped (approximately 1 tablespoon)

14 cup balsamic vinegar 12 teaspoon salt 12 teaspoon freshly ground pepper 12 teaspoon sugar 3 teaspoons Dijon mustard 34 cup extra virgin olive oil 14 cup vegetable oil

Place shallot, vinegar, salt, pepper, sugar, and Dijon in a mixing bowl. Mix ingre d i e n t s until well incorporated.

Add olive oil and then vegetable oil in a slow stream to the bowl with the mixer running to ensure emulsification.

Adjust seasoning to taste. Nutritional analysis per serving (2 tablespoons): Calories 166 (96% from fat) carb. 2g pro. 0g

fat 22 g sat. fat chol. 0g sod. 153mg calc. 1mg fiber 0g

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C R E A M Y B L E U 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 s e rve Buffalo-style Wi n g s .

Makes about 2 cups dre s s i n g .

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 blue cheese

dash Tabasco or other hot sauce to taste

Place the garlic, shallot, buttermilk, yogurt , mayonnaise, dry mustard, Wo rc e s t e r s h i re , and pepper in a medium bowl. Mix using Speed 3 until smooth and cre a m y, 30-40 seconds. Add the crumbled blue cheese and Ta b a s c o. Mix using Speed 3 for 20-30 seconds longer. Let stand for 30 minutes before using to allow flavors to develop. Cover and refrigerate all unused p o rtions. 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

PARMESAN PEPPERCORN D R E S S I N G

This dressing is not only good on salads, but is a perfect spread for sandwiches, f rom smoked turkey to roast beef. It can be used as a dip for vegetables or even

s e rved alongside roasted meats.

Makes 112 c u p s

12 cup mayonnaise, reduced fat 12 cup sour cream, reduced fat 12 cup Parmigiano Reggiano cheese,

finely grated 1 teaspoon crushed black

peppercorns 2 tablespoons fresh basil, chopped 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1 tablespoon fresh parsley, finely

chopped 12 tablespoon finely chopped shallot 12 teaspoon lemon juice Place all ingredients in a medium mixing bowl and mix on Speed 2 until thoro u g h l y combined, about 1 minute.

Nutritional information per serving (2 tablespoons): Calories 61 (65% from fat) carb. 3g pro. 2g fat 4g sat. fat 1g chol. 8mg sod. 169mg

calc. 66mg fiber 0g

MISO GINGER DRESSING

This dressing is wonderful to use to make an Asian Slaw using shredded cabbage,

bok choy, carrots, daikon, cucumbers and g reen onions, as well as

to dress a traditional salad.

Makes about 2 cups

112 tablespoons miso* 13 cup rice vinegar 12 teaspoon mirin** 1 teaspoon soy sauce 3 teaspoons peeled and finely

chopped fresh ginger 12 teaspoon finely chopped fresh

garlic 1 teaspoon brown sugar 114 cup vegetable oil 1 teaspoon sesame oil

In a medium mixing bowl, mix miso and vinegar until well blended, smooth and homogenous using Speed 2, about 1-2 minutes. Add mirin and soy sauce and mix to combine, about 20 seconds. Add ginger, garlic, and brown sugar and mix well about 30 seconds.

With mixer on Speed 1, add the vegetable oil and then the sesame oil in a slow, steady stream into the bowl and mix until totally emulsified and homogenous. Let stand 30 minutes or longer to allow flavors to blend before using. Store in an airt i g h t container in the re f r i g e r a t o r. If dre s s i n g separates, mix on Speed 2 until emulsified.

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Nutritional information per serving (2 tablespoons): Calories 158 (97% from fat) carb. 1g pro. 0g fat 17g sat. fat 1g chol. 0mg sod. 80mg

calc. 2mg fiber 0g

*Miso (Japanese fermented soybean paste) can be purchased in most Asian/Japanese markets, natural food stores and in many well-stocked gro c e ry stores. It is kept refrigerated in an airtight container.

**Mirin is a low-alcohol sweet wine made from glutinous rice, also known as rice wine. It is available in Asian/Japanese markets, and in the g o u rmet section of well-stocked g ro c e ry store s .

C A P O N ATA

S e rve Caponata as an appetizer spre a d with pita chips or thinly sliced Fre n c h b read. It is also a good dressing to

use on a wrap-type sandwich.

Makes 114 c u p s

1 medium size eggplant, about 112 pounds

2 tablespoons capers, drained 1 tablespoon celery, finely diced 12 teaspoon finely diced sweet

red pepper 1 tablespoon finely chopped

green onion 1 teaspoon chopped fresh basil 1 teaspoon chopped fresh mint 12 teaspoon finely chopped

fresh parsley 2 tablespoons extra virgin olive oil

1 teaspoon lemon juice dash red pepper flakes

1 teaspoon honey (if eggplant seems bitter)

P reheat oven to 400F.

P i e rce eggplant with fork all around the eggplant (about 8 times) and wrap in aluminum foil. Roast eggplant for a p p roximately 45 minutes to 1 hour, until the eggplant is very soft and has collapsed. Unwrap and let cool.

When eggplant is cool to the touch (about 15 minutes) cut in half and spoon the soft eggplant flesh into a mixing bowl; there will be approximately 112 cups of eggplant.

With mixer on Speed 3, mix for about 2 minutes until the eggplant turns into an almost smooth consistency.

Add remaining ingredients and mix on Speed 1 until just blended. Let stand 30 minutes before serving to allow flavors to blend. May be made ahead and refrigerated in an resealable container.

Nutritional information per 1/4 cup serving: Calories 72 (55% from fat) carb. 7g pro. 1g

fat 5g sat. fat 1g chol. 0g sod. 112mg calc. 15mg fiber 3g

SMASHED CAULIFLOWER A N D P O TATOES

For those who are watching their carbs, Smashed Cauliflower and Potatoes

is a nice alternative to traditional mashed potatoes.

Makes 412 cups/nine 12-cup serv i n g s

1 head of cauliflower, approximately 212-3 lbs, broken into florets and sliced

34 pound peeled potatoes, cut in 1" cubes

2 cups reduced fat milk 2 tablespoons butter 12 teaspoon kosher salt 14 teaspoon freshly ground pepper

Place cauliflower and potato in a larg e saucepan with milk, adding water to cover the vegetables. Bring to boil over high heat. Reduce heat to medium low and simmer cauliflower is very soft, a p p roximately 30-40 minutes.

Drain and re t u rn to saucepan or place in a l a rge mixing bowl. Mix, starting on Speed 2 for 1 to 112 minutes, increasing to Speed 4 until completely smashed. Add butter, salt, and pepper and continue mixing until m i x t u re is fully blended.

Taste for seasoning and serve immediately. Nutritional information per serving:

Calories 117(28% from fat) carb. 17g pro. 6g fat 4g sat. fat 2g chol. 11mg sod. 205mg

calc. 103mg fiber 4g

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B O U R S I N

SMASHED POTATO E S

Makes 4 cups/eight 12 cup serv i n g s

2 pounds red potatoes, scrubbed 12 package Boursin Cheese* (about

212 ounces), cut in 8 pieces 2 tablespoons unsalted butter 14 cup whole milk 12 teaspoon kosher salt 14 teaspoon freshly ground pepper Cut unpeeled potatoes into 1-inch pieces as uniform as possible. Place in a larg e saucepan. Add cold water to cover and a l a rge pinch of salt. Over high heat, bring to a boil. When boiling, reduce heat to medi- um low and simmer until potatoes are very soft, about 25 minutes.

Drain potatoes and re t u rn to saucepan, mix on Speed 3 until completely mashed, about 2 minutes. Add Boursin, butter, milk, salt, and pepper and mix on Speed 4 until fully incorporated and fluff y, about 1 m i n u t e .

Transfer to a warm bowl and serve i m m e d i a t e l y.

Nutritional information per serving: Calories 167 (36% from fat) carb. 24g pro. 4g fat 7g sat. fat 5g chol. 19mg sod. 258mg

calc. 27mg fiber 2g

* B o u r s i n cheese is a triple-cream cheese that is white and smooth, with a cre a m y, b u t t e ry texture. It is most often flavore d with herbs, garlic or pepper. It can be found in the specialty cheese section of

most well-stocked gro c e ry stores or in g o u rmet food markets. Boursin is a registered trademark owned by the Socit de la Fromagerie Boursin Corp.

TWICE-BAKED POTATOES WITH PA R M E S A N

Makes 8 serv i n g s

8 baking potatoes (8 ounces each), scrubbed

2 teaspoons olive oil 2 tablespoons unsalted butter 1 cup chopped onion (about 3

ounces) 12 teaspoon kosher salt, divided 14 teaspoon freshly grated black

pepper, divided 1 cup part skim ricotta cheese 1 cup shredded provolone cheese

(4 ounces) 12 cup freshly grated Parmesan

cheese 1 tablespoon Italian herb blend

P reheat oven to 400F. Pierce each potato several times with a fork or a knife tip; ru b each potato with 14 teaspoon of the olive oil. Bake the potatoes in preheated oven until fork-tender, about 1 hour. While pota- toes are baking, pre p a re onion mixture, following. Remove potatoes from oven and place on a rack until cool enough to handle. Reduce oven temperature to 375F.

Onion Mixture : Melt butter over medium heat in an 8-inch skillet, add chopped onions and saut until softened, 10 min- utes. Season with 14 teaspoon salt and 18 teaspoon pepper. Reduce heat to low and cook for 30-40 minutes, or until nicely b rowned and caramelized. Reserv e .

When potatoes are cool enough to handle, cut off the top 13 of each potato and scoop all the flesh from tops. Scoop out bottoms leaving a 14-inch shell, re s e rving potato skin shells. Place the potato pulp in a larg e mixing bowl.

Using Speed 3, add ricotta to potatoes and mix for 1 minute. Add onions, mix on Speed 2 for 1 to 2 minutes or until well mixed. Add provolone, Parmesan, Italian herb blend, remaining salt and pepper, and mix 30 seconds on Speed 1 or until i n c o r p o r a t e d .

Divide the mixture among the re s e rv e d potato shells. Potatoes may be made up to this point, covered and refrigerated until ready to bake.

A rrange the potatoes on a jelly roll pan that has been lined with aluminum foil. Bake uncovered, until potatoes are hot and tops are golden brown and puff e d , about 30-35 minutes (add 5-10 minutes for cold potatoes). Serve hot.

Nutritional information per serving: Calories 301(47% from fat) carb. 25g pro. 16g fat 16g sat. fat 9g chol. 41mg sod. 548mg

calc. 401mg fiber 2g

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PARMESAN PEPPER BISCOTTI WITH WA L N U T S

These biscotti are a perfect companion to a glass of red wine.

Makes about 3 dozen

212 cups all purpose flour 1 teaspoon salt 1 teaspoon baking powder 14 cup butter, room temperature 14 cup extra virgin olive oil 112 tablespoon sugar 113 cup Parmigiano Reggiano, grated 4 eggs, divided 14 cup milk 212 teaspoons, rosemary fresh

chopped 12 cup walnuts, toasted

kosher salt (optional)

P reheat oven to 350F.

Place flour, salt, pepper, and baking powder in a small mixing bowl and set aside.

In a large mixing bowl beat the butter with the olive oil using Speed 2. Add the sugar and Parmesan and mix on Speed 3 until the consistency is smooth. Add 3 of the eggs, one at a time, mixing until each egg is incorporated before adding the next. Slowly add dry ingredients in 3 additions, mixing on low speed. Once all the dry i n g redients are incorporated, add milk in a slow stream while the mixer is running. The mixture should resemble a soft dough. Finally mix in the ro s e m a ry and walnuts.

Tu rn dough out onto lightly floured surf a c e and knead with your hands for a few minutes. Cut dough into 2 equal pieces, shaping each into 12x2x1-inch logs. Place on baking sheet with parchment. Beat final egg with 1 tablespoon of water and bru s h all over logs, and if you wish, sprinkle the tops with kosher salt.

Bake for 35-40 minutes until golden.

Remove from oven and slice the logs with a serrated knife into 18-14" slices. Return slices to baking sheet and bake for an additional 35 minutes on bottom rack of oven, flipping the biscotti halfway thro u g h baking so both sides are golden. Tr a n s f e r to a wire rack and cool. When completely cooled, place in an airtight container to store .

Nutritional information per serving: Calories 94 (53% from fat) carb. 8g pro. 3g fat 6g sat. fat 2g chol. 30mg sod. 148mg

calc. 57mg fiber 0g

G O R G O N Z O L A S O U F F L

Makes one 8-cup souff l

23 cup walnuts, toasted and ground 5 eggs, whites and yolks separated

into two mixing bowls 5 tablespoons unsalted butter 12 cup all-purpose flour 112 cup milk 1 cup gorgonzola cheese, crumbled 12 teaspoon salt

14 teaspoon fresh ground pepper 12 cup shredded mozzerella

P reheat oven to 350F. Butter an eight-cup s o u ffl dish well and coat with toasted, g round walnuts, set aside.

Place egg yolks in a small bowl, beat using Speed 1 for 30 seconds; re s e rv e .

Melt butter in a saucepan. Add flour and stir with a wooden spoon until smooth and cook over medium heat for 2 minutes, stir- ring occasionally. Mix on Speed 1 while adding the milk, about 112 minutes, beating until smooth. Cook slowly allowing the m i x t u re to thicken, while mixing on Speed 2 until the mixture becomes smooth and thick, approximately 5 minutes total. Add G o rgonzola and mozzarella and stir until melted and smooth. Remove from heat.

While mixing egg yolks on Speed 1, spoon a small amount of hot cheese mixture into the yolks and mix until smooth. Continue adding the warm cheese mixture slowly to the yolks, while mixing (the mozzarella will be stringy).

Using chefs whisk, beat the egg whites until soft peaks form, about 112 minutes on Speed 5.

Fold the whites into the yolk/cheese m i x t u re in three increments with the beater attachment set to the lowest speed.

Pour into pre p a red souffl dish and bake in the middle of oven until puffed over the rim of souffl dish and golden, appro x i m a t e l y 40-45 minutes. Serve immediately.

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Nutritional information per serving: Calories 207 (70% from fat) carb. 7g pro. 8g

fat 16g sat. fat 7g chol. 118mg sod. 315mg calc. 139mg fiber 0g

SOUFFL ROLL WITH CHICKEN AND SPINACH FILLING

Although this recipe may be slightly time- consuming, the results are well worth it for

a perfect luncheon or brunch dish.

Makes 12 serv i n g s

cooking spray 4 tablespoons unsalted butter 12 cup unbleached all-purpose flour 2 cups whole milk 5 large eggs, separated 12 teaspoon salt

white pepper

P reheat oven to 400F. Pre p a re jellyroll pan by spraying the pan and dusting with flour to cover surface, discarding any excess. Line with a sheet of parchment paper.

Melt butter over medium low heat in a 234 q u a rt saucepan. Add flour and stir with a wooden spoon, creating a roux do not b rown. Mix on Speed 1 while adding the milk in a stream. Mix until smooth and blended, about 30 seconds. Stir in salt and p e p p e r. Let the mixture warm slowly, allowing it to thicken, about 2 minutes, s t i rring occasionally. This makes a bchamel sauce.

While the bchamel is thickening, mix the yolks in a mixing bowl until smooth. Return the beaters to the bchamel on the stove and mix for about 2 minutes until the m i x t u re is very thick and smooth. Ve ry c a re f u l l y, spoon about 12 cup of the bchamel into the yolks while mixing so that they will be tempered (this will keep them from curdling when added to the hot sauce). Continue adding the bchamel in small additions to the yolks until the m i x t u re is fully incorporated.

Using the chefs whisk beat the egg whites until soft peaks form using Speed 5 for 112 m i n u t e s .

Fold the whites carefully into yolk mixture in 3 increments using the beaters on the Speed 1, taking care to scrape the sides and bottom of the bowl. Finally, use a rubber spatula to incorporate the mixture fully (scraping sides and bottom of bowl). Pour batter into pre p a red jellyroll pan and gently spread evenly in the pan.

Bake for 2025 minutes until the souff l roll is evenly browned. Remove from oven and cover with wet paper towels to keep moist until you are ready to fill and ro l l .

To finish souffl ro l l : With a rubber spatula spread the filling so that the surface area is evenly covere d . Using the parchment as a guide, roll the s o u ffl lengthwise to resemble a log. S e rve immediately or wrap and re f r i g e r a t e . B e f o re serving, warm slowly wrapped in buttered aluminum at 350F for 20 m i n u t e s .

Nutritional information for souffl roll, no filling per serving:

Calories 109 (61% from fat) carb. 6g pro. 5g fat 7g sat. fat 4g chol. 104mg sod. 144mg

calc. 60mg fiber 0g

CHICKEN AND SPINACH FILLING FOR SOUFFL R O L L

Makes 6 cups

8 cups of chicken stock 4 cups of vermouth 5 peeled fresh garlic cloves,

smashed 1 sprig fresh basil 112 pounds of chicken breast 3 tablespoons unsalted butter 13 cup onion, chopped 3 cloves fresh garlic, minced 4 cups fresh mushrooms, sliced 2 10-ounce frozen packages

spinach, thawed, excess water squeezed out

12 teaspoon salt 14 teaspoon freshly ground nutmeg 8 ounces cream cheese 2 ounces mozzarella, shredded

Bring chicken stock, vermouth, garlic cloves and basil to a boil. Reduce to a simmer; add chicken and poach until just cooked through, about 25-30 minutes. Remove from poaching liquid and cut into 12-inch pieces; re s e rv e .

While chicken is poaching, melt butter in a large saut pan. Add onion and minced

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garlic and sweat for about 5 minutes. Add mushrooms and saut for another 5-8 minutes until mushrooms are soft. Mix in spinach and continue cooking on low heat. Mix in salt, nutmeg, chicken, c ream cheese, and mozzare l l a .

Adjust seasoning to taste. If not using i m m e d i a t e l y, place in a resealable container and re f r i g e r a t e .

Nutritional information per 12 cup serving: Calories 258 carb. 7g pro. 20g fat 12g

sat. fat 6g chol. 64mg sod. 598mg calc. 110mg fiber 2g

Cuisinart PowerSelect

7 Speed Electronic Hand Mixer

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

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

PowerSelect 7-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

Po w e r S e l e c t 7-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 7-Speed Electronic Hand Mixer should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty service, 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 7-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.

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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 22

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 easi

Manualsnet FAQs

If you want to find out how the CHM-7 Cuisinart works, you can view and download the Cuisinart CHM-7 Instruction and Recipe Booklet on the Manualsnet website.

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