Cuisinart 46260 User Manual

Precision Master Stand Mixer SM-50.
Featuring recipes from Rowie Dillon

PRECISION MASTER

STAND MIXER 5.2 LT

The Cuisinart® Precision Master™ Stand Mixer has the
capacity, power and precision engineering to handle any
job a recipe calls for. These four accessories included
with the stand mixer allow you to mix, whip and knead
dough, and with 12 speeds you’ll always do it just right.

Chef’s Whisk
Ideal for whipping eggs, egg whites or cream
or for airing and combining dry ingredients

Flat Mixing Paddle / Beater
Stir, mix or beat - perfect for cookies and
batters

Dough Hook
Kneads and combines or creates doughs for
breads, rolls and pizza as well as biscuits

Splash Guard with Pour Spout
Prevent splattering when mixing &
adding ingredients - especially when mixing
wet and dry ingredients

500

WAT T

5.2

LITRE

12

SPEED

TILT

HEAD

FEATURES

• Large 5.2 litre capacity polished stainless steel bowl

• Powerful 500-watt motor handles the heaviest mixing
tasks

• 12-speeds for precision mixing

• Tilt-back head allows easy access to the mixing bowl

• Includes chef’s whisk, at mixing paddle, dough hook

and splashguard with pour spout

• Instruction and Recipe book included

• Limited 3-year product warranty

• Colours: White, Brushed Chrome, Red

COMPONENTS

1

2

9

10

11

12

1. 500 Watt Motor

2. Tilt-Back Head

3. Attachment Port

3

6

4

7 8

5

8. Blue Light Ring

9. Chef’s Whisk

10. Flat Mixing Paddle

4. Accessory Port

5. 5.2L Stainless Steel Bowl

with Handle

6. Head-Lift Release Lever

7. On/Off and Speed Control

Dial

11. Dough Hook

12. Splash Guard with

Pour Spout

OPTIONAL

ATTACHMENTS

Meat Grinder

Grinds a variety of ingredients, including meats,

poultry, nuts and vegetables. Includes ne and

coarse grinding plates and small and large sausage
nozzles. Easy to clean & easy to assemble.

Pasta Roller & Cutter Set

Rolls pasta dough into thin sheets to cut into a
variety of homemade pastas including fettuccini,
& spaghetti and a pasta roller perfect for lasagna
& hand-cut pasta.

Pasta Extruder

Makes 6 different types of pasta – everyone’s
favourites – effortlessly! Create homemade spaghetti,
small and large macaroni, bucatini, rigatoni and fusilli.
Each pasta plate is labeled accordingly.

Dessert Maker

Turn fresh fruit into frozen desserts; make ice
cream, frozen yoghurt and more. Includes two
paddles and 1½ litre capacity.

TOMATO TART

BY ROWIE DILLON

INGREDIENTS

100 g (3½ oz) lupin flour
2 1/2 tbsp gluten-free cornstarch (cornflour)

1 tsp salt

1/2 tsp gluten-free baking powder

125 g (4½ oz) unsalted butter, chopped and chilled

200 g (7 oz) cold mashed potato

400 g (14 oz) variety of tomatoes, halved

3 eggs

3 egg yolks

250ml (8 1/2 oz) pouring cream

½ freshly grated nutmeg

½ teaspoon

½ tbsp chopped dill

½ tbsp chopped flat-leaf parsley

½ tbsp currants

sea salt & freshly ground black pepper

extra herbs, to serve

TOMATO TART

SERVES 6-8

Dough Hook

Kneads dough for
breads, rolls and pizza

Method

1. Preheat oven to 180ºC (350ºF). Lightly grease a 23 cm (9 in) round fluted, loose-based

flan tin.

2. Sift the flours into the mixing bowl and use your hands to mix in the salt, baking

powder, butter and potato. Insert the Dough Hook and mix together for 3 minutes until

it comes in a ball shape.

3. Roll out the pastry between two sheets of baking paper to make a 30 cm (12 in) circle,

dusting as you go. Press into the prepared tin and line the pastry shell with baking

paper and pastr y weights or uncooked rice. Blind bake for 15 minutes. Cool slightly

and remove the baking paper and weights. Reduce oven to 160ºC (230ºF ).

4. For the lling, place the halved tomatoes, cut side up, on the baked pastry to cover

the entire base.

5. In the mixing bowl whisk together the eggs, egg yolks, cream, nutmeg, dill, parsley

and currants. Pour into the pastry case and bake for 25 minutes or until just golden.

6. Season with salt and pepper, garnish with a few extra herbs and serve.

Make your own semi-dried tomato's with the
Cuisinart Dehydrator

WAFFLES WITH ALMOND

BUTTER & CHOCOLATE

BY ROWIE DILLON

INGREDIENTS

200 g (7 oz) buckwheat flour

1 tbsp coconut sugar

1 1/4 tsp gluten-free baking powder

1 tsp bicarbonate of soda (baking soda)

1/4 tsp salt

1/4 tsp ground cinnamon

300 ml (10 fl oz) buttermilk

4 tbsp melted butter or coconut oil

1 large egg

100 g (3½ oz) dark chocolate

100 g (3½ oz) almond butter

WAFFLES WITH
ALMOND BUTTER
& CHOCOLATE

MAKES 6 WAFFLES

Chef's Whisk

Ideal for whipping eggs,
egg whites or heavy cream

Method

1. Preheat a waffle iron. In a medium bowl, mix together the buckwheat flour, coconut

sugar, baking powder, bicarbonate of soda, salt and cinnamon.

2. Fix the Pouring Spout to the mixing bowl and use the Chef's Whisk attachment to

whisk together the buttermilk, melted butter and egg.

3. Pour the dry mixture into the wet mixture and mix on low speed until there only a few

small lumps remaining. Make sure all the liquid is incorporated. Set your batter aside

to rest for 5 minutes.

4. Pour the batter into your hot waffle iron and cook until the waffles are barely letting off

steam and they are lightly crisp to touch. Repeat with the remaining batter.

5. Melt the chocolate in a heatproof bowl over a saucepan of simmering water (do not let

the base of the bowl touch the water).

6. Serve with almond butter and drizzled warm melted chocolate.

Rowie says: "The Whisk has awesome

coverage because of its shape and the

friction when mixing - it covers the surface

area of the bowl which makes it more

efcent and mixing more even."

Professional tip!

Use Cuisinart’s 4 Slice

Waffle Maker for great

results!

DECADENT CHOCOLATE

MOUSSE CAKE

BY ROWIE DILLON

DECADENT
CHOCOLATE

INGREDIENTS

340g dark chocolate, chopped 70% Cocoa Solid

225g unsalted butter, chopped

210g castor sugar

100 ml water

5 eggs

250g raspberries

Method

1. Preheat oven to 120˚C. Grease and line an International Bakeware 20cm round

cake tin.

2. Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water

(do not let the bowl touch the water)

3. Place the Splash Guard in position and beat the eggs and 70g of the sugar in a bowl

with the flat mixing paddle for 8 minutes, or until tripled in volume.

4. Combine the remaining sugar and the water in a saucepan over medium heat and stir

until the sugar has dissolved. Pour into the melted chocolate and set aside to cool

slightly. If the mixture goes lumpy, give it a stir.

MOUSSE CAKE

SERVES 4

Flat Mixing Paddle

Stir, mix or beat - perfect for
cakes, cookies, batters
& whipping

5. Pour the chocolate mixture into the egg mixture and beat slowly until smooth. Pour

into the prepared tin. Place a folded tea towel in a large roasting tin.

6. Place the cake tin on top of the tea towel and add enough water to reach ¾ of the way

up the side of the tin. Bake for 1 hour or until set - it should be bouncy and rm but still

a little sticky. Cool in the water. Set aside to cool.

7. Gently turn out onto a serving plate when completely cool. Decorate the cake with

raspberries and serve.

HOMEMADE

SAUSAGE ROLLS

BY ROWIE DILLON

INGREDIENTS

450g warm cooked mashed potato

1¼ cups rice flour
½ gluten free corn flour

1 teaspoons salt

100g butter or dairy free margarine

2 eggs

FILLING

150g pork

150g chi cken

150g lam b

2 eggs

3 tsp tomato paste

1 tbsp gluten-free sweet chilli sauce

2 tsp wholegrain mustard

1 tbsp chopped flat-leaf parsley

1 tbsp chopped coriander

HOMEMADE
SAUSAGE ROLLS

MAKES 9-10

Meat Grinder

For fresh mince with
no additives

Method

1. Preheat oven to 180ºC (300ºF). Line two baking trays with baking paper.

2. Place mashed potato, rice flour, corn flour, salt and butter in your mixing bowl and add 1 egg.

Combine with the dough hook. Wrap dough in baking paper and set aside for 30min to rest.

3. To make lling, use the Meat Grinder attachment to mince pork, chicken and lamb.

Combine the minces, eggs, tomato paste, sweet chilli sauce, mustard, parsley and coriander

in a large bowl.

4. Dust a 40cm long piece of baking paper with cornflour. Place pastry on baking paper. Roll out

to a 1cm thick 22cm x 30cm rectangle.

5. Cut pastry into 3. Shape ¹/³ of the mince mixture into a 22cm long sausage, Place along 1

side of the pastry strip. Roll pastry up to enclose.

6. Repeat twice with remaining pastry strips.

7. Transfer to a large baking tray with baking paper.

8. Whisk remaining egg in a bowl. Brush rolls with egg. Prick each roll three times.

9. Bake for 30min or until golden. Cut each roll into quarters.

PERFECT PASTA

BY ROWIE DILLON

INGREDIENTS

250g (2 cups) gluten-free cornflour
140g (1 cup) potato flour
300g (2 cups) ne polenta, plus extra for dusting

3 eggs

11 egg yolks

185ml (¾ cup) soda water

Method

1. Sift the flours and polenta into the mixing bowl. Make a well in the centre and add

the eggs, gently working them in at low speed. Add the egg yolks and work them into

the mixture, adding a little soda water, a tablespoon at a time, until the mixture comes

together to form a rm elastic ball.

2. Place the dough on a long sheet of baking paper, lightly dusted with a little of the extra

polenta. Knead the pasta rmly with the heel of your hand for 3 minutes. Shape the

dough into a log and divide into 6 portions. Loosely cover 5 portions with plastic wrap.

3. Take one portion of the dough and using the Pasta Roller attachment on low speed,

roll out evenly until about 3mm thick. Set aside and repeat this process with the

remaining portions of dough.

4. Choose your preferred cutter and re-roll to cut the dough lengthways.

YIELDS 1.3KG

Pasta Roller

Makes fresh pasta
in minutes

PERFECT PASTA

5. Cook immediately in a large pot, in batches (don’t overcrowd the pot), in salted and

simmering water (that has just been turned down from boiling) with a few drops of

olive oil for 3-5 minutes, or until al dente. Drain and serve with your favourite pasta

sauce.

Rowie says: "You could use this

recipe to make rigatoni - Add ½ cup

cold mashed potato!"

Professional tip!

Use Cuisinart’s Mini Prep Food

Processor to make Pesto!

SORBET SANDWICHED IN

MELTING PASTRY

BY ROWIE DILLON

INGREDIENTS

SORBET

80g unsalted butter, chopped

60g (1/3 cup, lightly packed) brown sugar

3 tablespoons golden syrup

2 teaspoons ground ginger

1 teaspoon lemon juice

1 tablespoon quinoa flour, sifted
30g (¼ cup) gluten-free cornflour, sifted

Sorbet

500g strawberries, hulled and thinly sliced

500g ripe bananas, peeled and thinly sliced

Method

1. Place Ice Cream Bowl attachment in freezer 24 hours ahead

2. Line a large tray with baking paper.

3. To make the sorbet, arrange the thinly sliced fruit in a single layer on the prepared tray

and place in the freezer for approximately 2 hours until half frozen. Place the frozen fruit

in the Ice Cream Bowl attachment and process until thick and creamy. Transfer to an

airtight container and return to the freezer for 1 hour.

4. Preheat the oven to 160°C. Grease two baking trays.

SANDWICHED IN
MELTING PASTRY

MAKES 6

Dessert Maker

Turn fresh fruit into
frozen desserts

5. Combine the butter, sugar, 2 tablespoons of the golden syrup, the ginger and lemon

juice in a saucepan over low heat and cook until the butter has melted. Remove from

the heat and carefully stir in the flours until smooth.

6. Drop 12 well-spaced (2cm apart) teaspoons of the mixture onto the trays. Bake for 5

minutes, or until golden brown. Set aside to cool for 3-5 minutes, then slide the pastr y

rounds of f the trays with a knife.

7. Sandwich scoops of the sorbet between two pastry rounds. Drizzle with the remaining

golden syrup and serve immediately.

ABOUT

ROWIE DILLON

Rowie Dillon is Australia’s Queen of gluten-free cooking and baking
and a highly respected and industry recognized leader in the free-from
baking space, a lthough you don’t have to be ‘free-from’ to enjoy Rowie’s
food.

In 2001 Rowie created Rowie’s Cakes – a kitchen where “every wickedly
delicious morsel that leaves the kitchen is 100% wheat free, dairy free
and gluten free.” Her Rowie’s Cakes range of products is testament to
the fact t hat it is possible for naughty tasting food to be good for you
and can be found in Woolworths, David Jones & About Life, on-board
Qantas, Etihad, Emirates and Tiger air as well as at many of Sydney’s
finest and hatted restaurants.

Rowie has baked for celebrit ies and politicians. She has a lso regulatory
appearance on TV and radio as well as contributing to magazines and
newspapers and regularly appearing at live cooking demonstrations at
culinary events .

Rowie gives her time generously; supporting “Kids in the Kitchen”
classes to help children gain a better and more fun understanding of
Good Food Habits, supporting the Red Cross Big Cake Bake and as
an Ambassador for Diabetes NSW. As a woman in Global Business;
Rowie was honoured to be part of the Women in Global Business
Programme inspiring Indonesian women in business on International
Women’s Day in March 2016.

Rowie Dillon’s association wit h CUISINART will bring a new
dimension to this already well- established brand bringing a fun
and modern element to the most trusted name in the kitchen:
CU I S I N A RT.

The recipes in this booklet have been

created by Rowie Dillon and are included

in her renowned ‘Indulge’ cookbook as

well as her latest, ‘The Power of Flour’.

Rowie’s books are available in most

bookstores worldwide.

For more information, please visit

ww w.rowiescakes.com.au

www.cuisinart.com.au