Cuisinart CHM-7 User Manual

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.

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 1

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 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 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 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 surfaces, including
the stove.

12. The chef’s 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 opportuni­ties 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 it’s needed. Don’t worry
about messy splatters...our SmoothStart

™

feature, with its 3 extra-low speeds, keeps
all the ingredients right in the bowl where
they belong!

2

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 2

FEATURES
AND BENEFITS

220 Watts of Power

Powerful enough to easily cut through a
double batch of cookie dough or butter right
out of the refrigerator.

Maximum Comfort

Balanced to do more work for you. The
shape of the unit allows maximum possible
power and balance. Stress-free grip pro­vides unparalleled comfort and control, even
during extended mixing.

Automatic Feedback

No need for a power boost. An electronic
feedback mechanism automatically feeds in
extra power when needed. It assures that
the mixer will not bog down, even when
mixing heavy loads.

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. Chef’s Whisk

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

3

2 .

3 .

4 .

5 .

6 .

1 .

7 .

9 .

8 .

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

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 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.

Cleaning and Removing PowerSelect

TM

Beaters

1. Before cleaning the PowerSelectTMMixer,
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 PowerSelectTMMixer should always
be set on the lowest speed when you
start mixing.

NOTE: The chef’s 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 chef’s whisk)

• Complete beating butter cream frostings

• Complete beating cake mixes

Speed 5

• Beat whole eggs/yolks

• Mix thin batters

With Chef’s Whisk Attachment
Speed 6

• Add sugar to whipped egg whites
for meringues

• Beat egg yolks until thick and light

Speed 7

• Whip egg whites

4

Larger
Hole

Collar

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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 measur­ing.

• Eggs, butter and cream cheese combine
more thoroughly at room temperature.

• Remove butter for recipe first and cut into

1

⁄

2

-inch pieces, then measure out remaining
ingredients for recipe. This will hasten the
warming process. Do not warm butter for
baking in a microwave unless instructed to
do so. Microwaving can melt butter; melted
butter will change the final product.

• The best cheesecakes are made when the
eggs and cream cheese are 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 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 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 whip­ping properly.

• To achieve the most volume of egg whites,
the mixing bowl and chef’s whisk attach­ment 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 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.

Note: All recipes are mixed with beaters
unless recipe specifies using chef’s 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

1

⁄

4

teaspoon salt
2 large eggs
1 cup evaporated skimmed milk

(not reconstituted), or whole milk

1

⁄

4

cup unsalted butter, melted and

cooled

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

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

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

5

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 5

15 se conds. Pour over the dry ingre d i e n t s ,
and use Speed 1 to fold in until the
i n g red ients are just moistened. Scoop into
the pre p a red muffin cups. Bake in the
p reheated oven: 18-20 minut es for re g u l a r
m u ffi ns, 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 r eat spread for pancakes, waff l e s ,

biscuits or scones.

Makes 3⁄4c u p

1

⁄

2

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)

11⁄

2

cups all-purpose unbleached flour

1 teaspoon baking soda

1

⁄

2

teaspoon salt

1 cup unsalted butter, cut in 16

pieces, at room temperature

3

⁄

4

cup granulated sugar

3

⁄

4

cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
12⁄

3

cups (11-ounce package) semi-

sweet or milk chocolate morsels

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

In a small bowl, combine graham cracker
c rum bs, 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 rea med 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 second s.

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

scoop) onto pre p a r ed 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)

21⁄

4

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

zest (yellow only – no white)

3

⁄

4

cup granulated sugar

1

⁄

2

cup packed brown sugar
1 cup unsalted butter, cut in

1

⁄2-inch slices, at room temperature
2 large eggs, lightly beaten
1 teaspoon pure lemon extract

1

⁄

2

teaspoon pure vanilla extract

2

⁄

3

cup white chocolate chips

2

⁄

3

cup chopped toasted macadamia nuts

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

6

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

1 for 15 seconds. Reserve. Preheat
oven to 350°F. Line baking sheet s with
p a rchm ent or nonstick baking liner.

Place brown and granul ated sugars in a
medium bowl with butter. Cream using
Speed 1 until light and fluff y , about 11⁄

2

minutes. Add eggs and extracts, cream for
30 se conds longer. Add flour mixture; mix
on Speed 2 unt il combined, about 45 sec­onds. Scrape the bowl. Add white choco­late chips and macadamia nuts. Mix on
Speed 2 until blende d, 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 con­t 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

3

⁄

4

cup brown sugar, packed

11⁄

2

teaspoons pure vanilla extract
2 cups all-purpose four
1 cup miniature semi-sweet

chocolate chips
granulated sugar for garnish

P reheat oven to 350ºF.

S t a r ting on Speed 1, cream butter and
b r own sugar for about 30 seconds.
I n c rea se to Speed 3 and mix for 3 minutes
or unt il light and fluff y. Scrape bowl and
beat in vanilla, about 30 seconds. Sprinkle

1

⁄2of 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 11⁄4-inch balls and place
about 3 inches apart on ungre ased cookie
sheets. Using the bottom of a drinking
glass which has been smeared with a little
bit of bu tter, dip it in sugar, and flatten
each cookie to about 3⁄8-inch. Bake in
p r eheated 350° F oven for about 12
minutes until cookies are just beginning
b r own on edges.

Cool on baking shee ts 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

21⁄

2

cups all-purpose flour

2

⁄

3

cup unsweetened cocoa powder
(Dutch process preferred)

2 teaspoons baking powder

1

⁄

2

teaspoon salt

1

⁄

2

cup unsalted butter, room
temperature

1

⁄

2

cup granulated sugar

1

⁄

2

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

melted and cooled slightly

1

⁄

4

cup coffee liqueur (Kahlua®,

Tia Maria®, Kamora®)
1 teaspoon pure vanilla extract

1

⁄

4

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 add ition.
Combine the chocolate, liqueur, vanilla and
almond extracts; combine with the butt er
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.

7

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

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 350ºF. 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 r ed baking
sheet and flatt en to 2 inches across. Place
the re s e r ved egg white in a small bowl
and beat until frothy usi ng 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 º F. Slice each log into 1⁄2-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 r tight 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 rea m for a special dessert or with a glass

of milk for a late night snack.

Makes 31⁄2dozen cookies

11⁄

2

tablespoons instant coffee
granules or instant espresso
powder

11⁄

2

tablespoons unsweetened cocoa

powder
2 tablespoon hot water
21⁄

4

cups all-purpose flour
11⁄

4

teaspoons baking soda

1

⁄

4

teaspoon salt
1 cup unsalted butter, cut in

8 pieces, at room temperature

3

⁄

4

cup firmly packed light brown

sugar

3

⁄

4

cup sugar
2 large eggs
11⁄

2

teaspoons pure vanilla extract
11⁄

2

cups semi-sweet chocolate

morsels (can use half white

chocolate morsels)
1 cup pecan halves

(may be toasted)

P reheat oven to 350°F. Line baking sheets
with parchment paper or nonstick baking
liners. Combine instant coffee granu les,
cocoa and water in a small bowl; re s e r v 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 rea se to Speed 4 and mix until well
blended, about 30 seconds . Using Speed
1, add flour mixture and mix until com­bined, about 30 seconds. Scrape bowl
with a spatula and continue mixing until
well blende d, about 30 seconds. Add
chocolate chips and pecans; mix on Speed
2 until just combined, about 20-30 seconds.

D r op by round ed tablespoonfuls, about the
size of a walnut, (for ease, you may us e a
#40 ice cream scoop) 2 inches apart, on
p r e p a red baking sheets. Bake until golden,
about 16 to 18 minutes. Cool slightly on
baking shee t and then transfe r 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 12-1 6 serv i n g s

2 tablespoons instant espresso

powder

1

⁄

2

cup half-and-half
cooking spray

3 tablespoons unsalted butter, cut in

1

⁄2-inch pieces

21⁄

2

cups granulated sugar, divided

3

⁄

4

cup all-purpose flour

1

⁄

4

cup unsweetened cocoa

8

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