Cuisinart CHM User Manual

INSTRUCTION AND

RECIPE BOOKLET

CHM-Series

PowerSelect

™

Electronic Hand Mixers

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

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 ensures that the mixer will not bog down, even when mixing heavy loads.

Easy to Clean

The PowerSelectTMMixer has a smooth, sealed base; wipes clean instantly.

moothStart™ (Model CHM-7C)

When the mixer is turned on, the beaters start spinning very slowly to prevent ingredients from splattering.

Low Mix Speed (Model CHM-7C)

Lower mixing speeds provide greater control when folding or mixing dry ingredients.

CHM-5C & CHM-5SSC A. Speed Control

Provides fingertip control of all speeds.

CHM-7C B. One-Step ON/OFF Switch

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

C. LED Speed Display

Digital speed settings are easy to read.

D. Touch Speed Control

Allows you to change speeds quickly while you are mixing.

ALL

MODELS

1. Exclusive Rotating Swivel Cord

Unique swivel cord can be positioned for comfort with right- or left-handed use. (Patent pending).

2. Spatula Included

3. Beater Release Button

Conveniently located for easy ejection of beaters or whisk.

4. Extra-Long Beaters

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

5. Dough Hooks (model CHM-5SSC only)

Great for preparing and kneading yeast doughs such as pizza, homemade breads and rolls. Easy to clean and dishwasher-safe.

6. Whisk (models CHM-5SSC and CHM-7C)

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

7. Heel Rest

Allows mixer to rest squarely on countertop.

TABLE OF CONTENTS

Important Safeguards . . . . . . . . . . . . 2

Introduction . . . . . . . . . . . . . . . . . . . . 2

Features and Benefits . . . . . . . . . . . . 3

Use and Care . . . . . . . . . . . . . . . . . . 4

Quick Reference . . . . . . . . . . . . . . . . 4

Recipes . . . . . . . . . . . . . . . . . . . . . . . 5

Warranty . . . . . . . . . . . . . . . . . . . . . .20

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 motor housing 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.

12. The Chef’s Whisk (included in models CHM-7C and CHM-5SSC) 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 opportunities with the PowerSelect

Hand Mixer. A220-watt motor breezes through big mixing jobs with ease.

This instruction book is for use with models: CHM-5C, CHM-5SSC, and CHM-7C.

CHM-7C

• Ultra-slow mixing to combine and aerate dry ingredients without splattering

• Add nuts, chips, dried fruit to cookie dough/cake batters

• Fold delicate creams and egg whites into batters

• Start mixing frostings

• Stir sauces/gravies

• Mix muffins/pancakes

Speed 2

CHM-5SSC & CHM-5C

• Add eggs to batters/doughs

• Start to whip potatoes/squash

• Mix pudding batters

CHM-7C

• Cream cold (not frozen) butter and sugar

• Mash potatoes/squash

• Add dry ingredients to batters/doughs

Speed 3

CHM-5SSC & CHM-5C

• 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

CHM-7C

• 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

CHM-5SSC & CHM-5C

• Complete whipping cream

CHM-7C

• Whip cream (with chef’s whisk)

• Complete beating butter cream frostIngs

• Complete beating cake mixes

Speed 5

CHM-5SSC & CHM-5C

• Whip egg whites

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

CHM-7C

• Beat whole eggs/yolks

• Mix thin batters

Speed 6

CHM-7C With Chef’s Whisk attachment

• Add sugar to whipped egg whites for meringues

• Beat egg yolks until thick and light

Speed 7

CHM-7C

• Whip egg whites

NOTE: The chef’s whisk attachment is used only for light whipping. See Speeds 4, 6 and 7. For all other tasks, use the beaters.

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 from refrigerator first and cut into

⁄2-inch pieces, then measure out remaining ingredients for recipe. This will hasten the softening process. Do not warm butter for baking in a microwave unless instructed to do so.

Microwaving can melt butter; melted

butter will change the final product.

• The best cheesecakes are made when the eggs and cream cheese are a similar room temperature. While the Cuisinart

PowerSelect™hand mixer

can easily mix cold cream cheese,

the trick is not to add too much air, which can cause cracking.

USE AND CARE

Inserting Beaters

1. Unplug the mixer and set 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 mixer, set 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.

Turning Mixer On/Off (model CHM-7C)

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 Chef's Whisk (models CHM-5SSC and CHM-7C)

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

2. Hold chef’s 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.

QUICK REFERENCE

Mixing Techniques

The PowerSelect

™

Mixer should always be set on the lowest speed when you start mixing.

Speed 1

CHM-5SSC & CHM-5C

• 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

Larger Hole

Collar

Maple Orange Butter

Maple Orange Butter also makes a great

spread for pancakes, waffles,

biscuits or scones.

Makes 3⁄4 cup (175 ml)

⁄2 cup (125 ml) unsalted butter, room

temperature

2 tablespoons (30 ml) maple syrup

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

Use Speed 3 (CHM-5C/SSC) or Speed 5 (CHM-7C) 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 (15 ml)]:

Calories 76 (88% from fat) • carb. 2g

• pro. 0g • fat 8g • sat. fat 5g • chol. 21mg

• sod. 1mg • calc. 6mg • fiber 0g

Double Chocolate Walnut

Brownie Drops

A brownie in a bite!

Makes 26

2 ounces (57 oz) unsweetened

chocolate, chopped

11⁄2 cups (375 ml) all-purpose flour

⁄2 teaspoon (2 ml) baking powder

⁄2 teaspoon (2 ml) salt 8 tablespoons (120 ml) unsalted butter,

cut in 8 pieces

⁄2 cup (125 ml) granulated sugar

⁄2 cup (125 ml) brown sugar, firmly

packed 1 large egg 11⁄2 teaspoons (7 ml) vanilla extract

⁄3 cup (150 ml) mini chocolate morsels

⁄3 cup (150 ml) chopped walnuts

powdered sugar for garnish

Melt the chocolate in a double boiler over hot water or in a microwave according to manufacturer’s directions. Let cool. Preheat oven to 350°F (175°C). Line baking sheets with parchment or nonstick baking liner sheets.

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

Place the butter and sugars in a medium bowl. Mix on Speed 2 for 30 seconds, then mix on Speed 4 until light and fluffy, 2 minutes. Add the egg and vanilla, mixing on Speed 2 until combined, 20 seconds. Add melted, cooled chocolate, mix 20 seconds on Speed 1. Add flour mixture, mix on Speed 1 until combined, 30 seconds. Add chocolate morsels and walnuts, and mix on Speed 1 to blend, 10 seconds.

Scoop out dough in 1

⁄2 tablespoon (22 ml) amounts onto prepared baking sheets. (For ease, speed and

uniformity, you may use a number 40 ice cream scoop.) Bake in the preheated oven for 10–12 minutes. Let cool on pans 2 minutes, then transfer to a wire rack to cool completely. Just before serving, dust lightly with powdered sugar if desired.

Nutritional information per serving:

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

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

• sod. 59mg • calc. 15mg • fiber 1g

Lemon-Lime Sugar Cookies

Cookies with a little “zest”!

Makes 50 cookies

4 cups (1L) all-purpose flour 2 teaspoons (10 ml) baking soda

⁄2 teaspoon (2 ml) salt

⁄2 cup (125 ml) (1 stick) unsalted butter,

cut in 8 pieces

21⁄2 cups (625 ml) granulated sugar, divided

⁄2 cup (125 ml) 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 (5 ml) lemon extract 1 teaspoon (5 ml) lime extract

Preheat oven to 350°F (175°C). Line baking sheets with parchment.

Place the flour, baking soda, and salt in

• 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 prevent the whites from whipping properly.

• To achieve the best volume when whipping egg whites, the mixing bowl, Chef’s Whisk attachment, and/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, cook the ingredients once they have been gathered from the refrigerator 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.

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 (500 ml) unbleached

all-purpose flour

3 tablespoons (45 ml) brown sugar,

packed 1 tablespoon (15 ml) baking powder 1 teaspoon (5 ml) cinnamon

⁄4 teaspoon (1 ml) salt 2 large eggs 1 cup (250 ml) evaporated skimmed

milk (not reconstituted), or whole milk

⁄4 cup (50 ml) unsalted butter, melted

and cooled

Preheat the oven to 375°F (190°C). Spray 12 regular or 24 mini muffin cups lightly with cooking spray.

Place the flour, brown sugar, baking powder, cinnamon, and salt in a medium bowl. Mix on Speed 1 for 30 seconds to combine; reserve.

Place the eggs in a second bowl. Beat on Speed 2 (CHM-5C/SSC) or Speed 3 (CHM-7C) until slightly foamy, 30 seconds. Then mixing on Speed 3, add the milk and melted butter; mix for 15 seconds. Pour over the dry ingredients, and use Speed 1 to stir in until the ingredients are just moistened. Scoop into the prepared muffin cups. Bake in the preheated oven: 18–20 minutes for regular muffins, 14–16 minutes for mini muffins, until lightly browned and springy to touch in the centre. 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

Cinnamon Sugar Coating: 3 tablespoons (45 ml) sugar 2 to 4 teaspoons (10 - 20 ml) ground

cinnamon

Combine flour, cream of tartar, baking soda and salt in a small bowl. Stir to blend; reserve.

Insert the stainless steel beaters. Place the butter and sugar in a medium bowl. Cream using Speed 2 until light and fluffy, about 1 minute. Add the eggs one at a time and beat on Speed 4 after each addition. Add the vanilla and continue beating on Speed 4 until well-blended, about 20 seconds.

Add the flour mixture to the creamed mixture in 2 additions; beat on Speed 2 after each addition until well-mixed, about 40 seconds. Cover with plastic wrap or waxed paper and refrigerate for at least 2 hours.

Stir together 3 tablespoons (45 ml) sugar and cinnamon in small bowl. Shape rounded tablespoonfuls of chilled dough into 1– inch (2.5 cm) balls; roll in sugar mixture. Place 2 inches (5 cm) apart onto prepared cookie sheets. Bake for 11–14 minutes or until edges are lightly browned. Cool on cookie sheet for 2–3 minutes; transfer to a rack to cool completely. Cool cookie sheets completely between batches.

Nutritional information per cookie:

Calories 87 (42% from fat) • carb. 12g • pro. 1g

• fat 4g • sat. fat 2g • chol. 19mg

• sod. 56mg • calc. 3mg • fiber 0g

Chocolate Chip Shortbread

These tender butter cookies

are great with tea.

Makes about 4 dozen cookies

1 cup (250 ml) unsalted butter,

room temperature

⁄4 cup (175 ml) firmly packed brown

sugar 11⁄2 teaspoons (7 ml) pure vanilla extract 2 cups (500 ml) all-purpose flour 1 cup (250 ml) miniature semisweet

chocolate chips

granulated sugar for garnish

Preheat oven to 350°F (175°C). Insert the stainless steel beaters. Place

the butter and brown sugar in a medium bowl. Cream butter and brown sugar, starting on Speed 1 and increasing the Speed to 3, for 3 minutes or until light and fluffy. Scrape bowl and beat in vanilla, 30 seconds. Sprinkle

⁄2 of the flour over the top and mix on 1 until incorporated, about 20 seconds. Sprinkle the remaining flour and mix until a dough begins to form, about 45 seconds. Stir in chocolate chips using Speed 1.

Roll dough into 1

⁄4-inch (3 cm) balls and place about 3 inches (7.5 cm) 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

⁄8-inch (1 cm). Bake for about 12 minutes until cookies are just beginning brown on edges.

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

Nutritional information per cookie:

Calories 79 (57% from fat) • carb. 8g

• pro. 1g • fat 5g • sat. fat 3g • chol. 10mg

• sod. 1mg • calc. 5mg • fiber 0g

Lemon Tea Loaf

A tender moist cake – can also be made

into cupcakes.

Makes 1 loaf, sixteen 1⁄2-inch (1.5 cm) slices

3 cups (750 ml) all-purpose flour 2 teaspoons (10 ml) baking powder

⁄2 teaspoon (2 ml) salt

⁄3 cup (160 ml) melted butter

2 cups (500 ml) sugar

⁄4 cup (175 ml) lemon juice

⁄4 cup (50 ml) finely chopped lemon

zest (zest of about 4 lemons) 4 large eggs 1 teaspoon (5 ml) pure vanilla extract 1 cup (250 ml) whole milk yogurt

⁄2 cup (125 ml) confectioners’ sugar,

sifted

a medium bowl. Use Speed 1 to blend and aerate, 20 seconds. Reserve.

Place the butter and 2 cups (500ml) of the sugar in a large bowl. Use Speed 1 to blend, 30 seconds. Cream until light and fluffy using Speed 3, 1

⁄2 minutes. Add syrup, eggs, and zests. Mix on Speed 2 for 30–40 seconds until smooth. Add extracts; mix on Speed 2 for 30 seconds. Add dry ingredients separately; mix on Speed 1 until each is incorporated.

Using 1

⁄2 tablespoons (22 ml) 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 parchmentlined baking sheet 2

⁄2 inches (6 cm) apart. Press each ball gently with the bottom of a flat glass. Bake in preheated oven for 10–12 minutes, until crackled and just beginning to turn golden. Remove from oven, let cool on baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely. Store between sheets of waxed paper in an airtight container.

Tip: to chop zest easily, place zest in work bowl of a Cuisinart

MiniPrep

Plus with 1⁄4 cup (50 ml) of the sugar from the recipe. Pulse on chop 10–15 times, then process continuously until finely chopped, 30–40 seconds.

Nutritional information per cookie:

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

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

• sod. 72mg • calc. 5mg • fiber 0g

Cuisinart®is a registered trademark of Cuisinart.

Chewy Oatmeal Graham Cookies

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

Makes about 45 two-inch cookies

11⁄2 cups (375 ml) rolled oats

(regular, not prepared) 11⁄2 cups (375 ml) all-purpose flour 1 cup (250 ml) graham cracker crumbs 1 teaspoon (5 ml) baking soda 1 teaspoon (5 ml) cinnamon

⁄2 teaspoon (2 ml) ground ginger

⁄2 teaspoon (2 ml) salt

1 cup (250 ml) unsalted butter, cut in

16 pieces, at room temperature

⁄4 cup (175 ml) granulated sugar

⁄4 cup (175 ml) brown sugar, packed 2 large eggs 1 teaspoon (5 ml) vanilla extract 1 cup (250 ml) dried cranberries 1 cup (250 ml) golden raisins

Preheat oven to 350° F (175°C). Line baking sheets with parchment or nonstick baking sheet liners.

In a small bowl, combine oats, flour, graham cracker crumbs, baking soda, cinnamon, ginger, and salt. Stir to blend; reserve.

Place the butter and both sugars in a large bowl. Insert the stainless steel beaters. Mix on Speed 1 until creamy, about 1 minute; scrape bowl. Mix on Speed 4 for 1 minute until creamed. Mix in eggs and vanilla on Speed 2, 30 seconds. Add the flour mixture in 2 additions, mixing on Speed 2. Add dried cranberries and raisins, mix on Speed 2 until combined, about 20 seconds.

Drop by rounded tablespoonfuls – about the size of a walnut, to prepared baking sheets. Bake for 9–11 minutes, or until set. Cool for 2 minutes on baking sheets, remove to wire racks to cool completely.

Nutritional information per cookie: Calories 127 • carb. 17g • pro. 2g

• fat 5g • sat. fat 3g • chol. 20mg

• sod. 83mg • calc. 9mg • fiber 1g

Classic Snickerdoodles

An old-fashioned cookie with a

whimsical name.

Makes 48 cookies

23⁄4 cups (675 ml) all-purpose flour 2 teaspoons (10 ml) cream of tartar 1 teaspoon (5 ml) baking soda

⁄4 teaspoon (1 ml) salt

1 cup (250 ml) unsalted butter,

softened 11⁄2 cups (375 ml) sugar 2 eggs 1 teaspoon (5 ml) vanilla

Nutritional information per serving (frosted cake): Calories 448 (44% from fat) • carb. 60g • pro. 5g

• fat 23g • sat. fat 14g • chol. 98mg

• sod. 439mg • calc. 53mg • fiber 2g

Deep Mocha Frosting

Leave out the espresso for

a rich chocolate frosting.

Makes about 21⁄2 cups (625 ml), enough for two 9-inch (22 cm) round cakes

⁄4 cup (175 ml) heavy cream

⁄2 cup (125 ml) unsalted butter

⁄2 cup (125 ml) sugar

12 ounces (340 g) semisweet chocolate

⁄2 tablespoon (7 ml) espresso powder

1 teaspoon (5 ml) vanilla

Combine all ingredients in saucepan and place over medium heat. Bring mixture to an almost simmer. Using your Cuisinart

Hand Mixer mix on Speed 2 for 30 seconds. Continue mixing at 30 second intervals until all the chocolate is melted and mixture is well combined. This process takes approximately 8 minutes.

Refrigerate mixture for about an hour until it sets up before use.

Frosting can be made in advance and refrigerated. Make sure to remove from refrigerator about an hour prior to use.

Nutritional information preserving

(about 3-1/3 tablespoons):

Calories 152 (66% from fat) • carb. 9g • pro. 0g

• fat 13g • sat. fat 8g • chol. 41mg

• sod. 7mg • calc. 12mg • fiber 0g

Chocolate Soufflé Cake

Serve with softly whipped cream and berries

for an elegant dessert.

Makes one 10-inch (25 cm) round cake, sixteen 1-inch (2.5 cm) slices

6 ounces (170 g) bittersweet chocolate 2 ounces (57 g) semisweet chocolate 2 tablespoons (30 ml) unsalted butter

plus additional for pan preparation 9 eggs 2 egg whites 11⁄4 cups (300 ml) granulated sugar

⁄3 cup (75 ml) all-purpose flour

confectioners’ sugar for dusting

Preheat oven to 365°F (185°C). Cut a circle of parchment paper to line

a 10-inch (25 cm) round cake pan. Butter the bottom and sides of cake pan well. Add enough flour to coat the buttered interior, being sure to tap the pan and remove any excess flour. Place the parchment 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; reserve.

Separate eggs into two mixing bowls, adding the extra whites to the bowl of egg whites. Add

⁄4 cups (175 ml) of sugar to the bowl of yolks. Using the stainless steel beaters, mix the yolks

and sugar on Speed 4 for 1

⁄2 minutes until very pale and thick. Using Speed 1, stir

⁄2 cup (125 ml) of the egg yolk mixture into the warm chocolate mixture – this will temper the warm chocolate and prevent it from curdling the eggs. While mixing add the “tempered” chocolate mixture into the remaining egg yolk mixture; reserve.

Using the Chef’s Whisk, beat the egg whites on Speed 5 for 1 minute. Add the remaining

⁄2 cup (125 ml) of sugar at this time and continue beating whites for an additional 2 minutes until you achieve soft peaks. Fold whites into the yolk mixture in three additions reserving a small amount of whites. This step is to be done gently using the beater attachments on the lowest speed. Be careful to scrape the bottom and sides of the bowl. Sift 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.

Pour batter into prepared pan and bake for about 40 minutes, until cake has puffed and cracked but is still soft to the touch on top.

Turn cake out onto serving plate and remove pan. Sprinkle the top with sifted confectioners’ sugar.

Arrange rack in the middle of the oven. Preheat oven to 350°F (175°C). Butter and flour 9 x 5 x 3-inch (22 x 12 x 7 cm) loaf pan.

In a mixing bowl, sift together flour, baking powder, and salt; reserve.

Insert the stainless steel beaters. Place the melted butter and sugar in a large mixing bowl and mix using Speed 3 for one minute; the mixture will still seem slightly granular. Continue mixing and add

⁄2 cup (125 ml) lemon juice and zest. Add eggs one at a time and then the vanilla.

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

Pour batter into prepared loaf pan. Bake on the middle rack for approximately 1 hour and 35 minutes, rotating the pan half way through baking time. Check cake for doneness after 1 hour and 20 minutes. Cake is finished when cake tester comes out clean.

While cake is baking, mix remaining

⁄4 cup (50 ml) of lemon juice with sifted confectioners’ sugar until white and glossy. Set aside.

Allow cake to rest about ten minutes, until cool to the touch. Remove from pan and place on a dish with a lip. Stick the cake with a toothpick all

over the top, particularly along the cracks. Pour glaze over top of cake, using a spatula or pastry brush, in order to cover the top and side surface of the loaf.

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

Mocha Cake

Frost this moist layer cake with

Deep Mocha Frosting.

Makes two 9-inch (22 cm) layers

1 tablespoon (15 ml) unsalted butter,

room temperature

13⁄4 cups (425 ml) + 2 tablespoons

(30 ml) all-purpose flour, divided

2 cups (500 ml) granulated sugar

⁄4 cup (175 ml) unsweetened cocoa

powder 2 teaspoons (10 ml) baking soda 1 teaspoon (5 ml) baking powder 1 teaspoon (5 ml) salt 2 large eggs 1 cup (250 ml) strong brewed coffee,

cooled 1 cup (250 ml) buttermilk

⁄2 cup (125 ml) unsalted butter, melted

and cooled 1 teaspoon (5 ml) vanilla extract

Position rack in centre of the oven, preheat to 350°F (175 °C). Butter two

9 x 3 -inch (22 x 7 cm) round cake pans and line with a circle of buttered parchment paper. Dust 1 tablespoon (15 ml) flour evenly over each pan – shake to coat evenly and discard excess.

Place flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Stir to blend and make a well in the centre of the dry ingredients. Add eggs, coffee, buttermilk, butter and vanilla to the well. Insert the stainless steel beaters. Beat for 2 minutes using Speed 3, batter will be thin. Pour into pans.

Bake for 30–40 minutes, until a toothpick inserted into the centre comes out clean. Cool for 10 minutes, remove from pans and finish cooling on racks. When cool, frost with Deep Mocha Frosting, topping one layer first with about

⁄3 of the frosting. Top with the remaining layer, frosting the top with about

⁄3 of the remaining frosting, and the sides with the remaining

⁄3 of

the frosting. Layers may be double wrapped and

frozen until ready to use. Frost when partially thawed.

Nutritional information per serving (cake only):

Calories 296 (28% from fat) • carb. 51g • pro. 5g

• fat 10g • sat. fat 6g • chol. 57mg

• sod. 432mg • calc. 40mg • fiber 2g

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 sand-

wiches, or as a topping for baked potatoes.

Makes 2 cups (500 ml)

8 ounces (225 g) cream cheese (lowfat

or regular), cut into 8 pieces, room temperature

⁄2 cup (125 ml) sour cream (lowfat or

regular)

1 roasted red pepper, cut into 1-inch

(2.5 cm) pieces

⁄3 cup (75 ml) chopped sun-dried toma

toes (not oil-packed)

1 tablespoon (15 ml) chopped fresh

parsley

1 clove garlic, chopped

⁄2 teaspoon (2 ml) basil

⁄8 teaspoon (0.5 ml) 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 flavours to blend before serving.

Nutritional information per serving

[2 tablespoons (30 ml)], 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

Basic Vinaigrette

The perfect topping for a crisp green

salad, this can be varied by changing

the flavour of the oil or vinegar, or

by adding herbs.

Makes about 2 cups (500 ml)

1 clove garlic, peeled and finely minced 2 tablespoons (30 ml) Dijon-style

mustard

⁄2cup (125 ml) wine vinegar or lemon

juice

⁄2teaspoon (2 ml) kosher salt

⁄4teaspoon (1 ml) freshly ground

pepper

1 cup (250 ml) vegetable oil

⁄2cup (125 ml) extra virgin olive oil

Place the garlic, mustard, vinegar, salt, and pepper in a medium bowl. Mix on Speed 3 until well blended, 30 seconds. With the mixer running, add the oils in a slow steady stream, about 1

⁄2 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 (15 ml)]:

Calories 92 (98% from fat) • carb. 1g

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

• sod. 54mg • calc. 1mg • fiber 0g

Baba Ghanoush

Serve with pita chips, or use as a

spread on wrap or pita sandwiches

with grilled vegetables.

Makes about 11⁄4 cups (300 ml)

1 medium eggplant [about 11⁄4

pounds (570 g)] 1 tablespoon (15 ml) tahini 1 teaspoon (5 ml) lemon juice 1 tablespoon (15 ml) parsley,

freshly chopped 1 tablespoon (15 ml) green onion

finely chopped

⁄2 teaspoon (2 ml) salt

⁄4 teaspoon (1 ml) fresh ground pepper

⁄4 teaspoon (1 ml) crushed red pepper 1 teaspoon (5 ml) honey

extra virgin olive oil

Preheat oven to 400°F (205°C). Prick eggplant with fork all around

(about 8 times) and wrap in aluminum foil. Roast in the oven for approximately 45 minutes to 1 hour, until the eggplant is very soft. When eggplant has cooled to the touch (about 15 minutes) cut in half and spoon the flesh into a medium mixing bowl.

Insert stainless steel beaters. Mix eggplant for about 2 minutes using Speed 3, until the it turns into an almost smooth consistency. Add tahini and lemon juice and continue mixing using Speed 3 until smooth, about 2 more

Serve immediately or at room temperature.

Nutritional information per serving:

Calories 195 (32% from fat) • carb. 25g • pro. 5g

• fat 10g • sat. fat 5g • chol. 123mg

• sod. 43mg • calc. 22mg • fiber 1g

Grand Marnier Whipped Cream

Wonderful on fresh berries.

Makes 2 cups (500 ml), sixteen servings

1 cup (250 ml) heavy cream

⁄4 cup (50 ml) confectioners’ sugar,

sifted

3 tablespoons (45 ml) Grand Marnier

⁄2 teaspoon (2 ml) vanilla

Place heavy cream in mixing bowl. Using the Chef’s Whisk, beat the cream on Speed 5 for about 1 minute. Add the sifted sugar, vanilla, and Grand Marnier for an additional minute until soft peaks form.

Nutritional Information per serving

[2 tablespoons (30 ml)]:

Calories 85 (76% from fat) • carb. 4g • pro. 0g

• fat 7g • sat. fat 5g • chol. 27mg

• sod. 8mg • calc. 13mg • fiber 0g

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

Coffee Whipped Cream

Excellent on pecan pie.

Makes 2 cups (500 ml), 12 servings

1 cup (250 ml) heavy cream

⁄4 cup (50 ml) confectioners’ sugar,

sifted

⁄2 teaspoon (2 ml) pure vanilla extract

⁄4 cup (50 ml) strong coffee

Place heavy cream in a cold mixing bowl. Using the Chef’s Whisk for the Cuisinart

Hand Mixer beat the cream

for 1 minute on Speed 5. At this point add the sifted confection-

ers’ sugar and vanilla and 1 teaspoon (5 ml) of coffee. Continue beating adding 1 teaspoon (5 ml) of coffee at a time to taste until cream reaches soft peak stage, about 2–3 minutes.

Nutritional information per serving:

Calories 78 (83% from fat)• carb. 3g • pro. 1g

• fat 7g • sat. fat 5g • chol. 27mg

• sod. 8mg • calc. 13mg • fiber 0g

Savouries

Herbed Cheese

Instead of purchasing expensive

herb-flavoured cheeses, you can

easily prepare your own.

Makes about 2 cups (500 ml)

8 ounces (225 g) cream cheese,

room temperature (may use regular or lowfat)

5 ounces (142 g) chèvre or other goat

cheese, room temperature (soft type,

not aged) 1 clove garlic, peeled and minced 1 tablespoon (15 ml) finely minced

shallot or green onion 1 tablespoon (15 ml) finely chopped

fresh parsley 1 teaspoon (5 ml) herbs de Provence

⁄2 teaspoon (2 ml) kosher salt

⁄4 teaspoon (1 ml) 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 flavours 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 (30 ml), 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.

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Cuisinart CHM User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual