Cuisinart PowerSelect CHM-7, CHM-7PK - PowerSelect Hand Mixer Instruction And Recipe Booklet
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!
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FEATURES
AND BENEFITS
220 Watts of Power
Powerful enough to easily cut through a
double batch of cookie dough or butter right
out of the refrigerator.
Maximum Comfort
Balanced to do more work for you. The
shape of the unit allows maximum possible
power and balance. Stress-free grip provides unparalleled comfort and control, even
during extended mixing.
Automatic Feedback
No need for a power boost. An electronic
feedback mechanism automatically feeds in
extra power when needed. It assures that
the mixer will not bog down, even when
mixing heavy loads.
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
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3 .
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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 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 chop ped 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
⁄4teaspoon salt
2 large eggs
1 cup evaporated skimmed milk
(not reconstituted), or whole milk
1
⁄4cup unsalted butter, melted and
cooled
P r eheat the o ven to 375˚ F. Lightly coat 12
regular or 24 min i muff in cups with co oking
spray (even if using nonstick bakeware ) .
C r umble the brown sugar to re m o v e
lumps. Plac e 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 r v e .
Place the eggs into a sec ond b owl. Beat
on Spe ed 3 until slightly foamy, ab out
30 seconds. While mixing on Speed 3,
add the milk and melted butter; mix for
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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 ove n: 18 -20 minutes for re g u l a r
m u ffi ns, 14-16 minutes for mini-muff i n s ,
until lightly browned an d spr ingy to to uch
in the center. Serve warm with Maple
Orange Butter. Muffins may b e mad e
ahead and f rozen; 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 re at sp read for p ancakes , waff l e s ,
biscuits or scones .
Makes 3⁄4c u p
1
⁄2cup unsalted butter, room
temperature
2 tablespoons maple syrup (not
pancake or sugar syrup)
zest of 1 orange, finely chopped
Use Sp eed 5 to beat butter in a mixing
bowl until light and fluff y, about 1 minute.
Add maple s yrup and o range zest, beat on
Speed 5 for 1 minute longe r until flu ffy and
completely c ombined .
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-inc h cookies
1 cup graham cracker crumbs
1 cup rolled oats (regular, not quick-
cooking)
11⁄2cups all-purpose unbleached flour
1 teaspoon baking soda
1
⁄2teaspoon salt
1 cup unsalted butter, cut in 16
pieces, at room temperature
3
⁄4cup granulated sugar
3
⁄4cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
12⁄3cups (11-ounce package) semi-
sweet or milk chocolate morsels
P reheat oven to 350°F. Line baking she ets
with parchment pap er or a nonstick baking
sheet liner.
In a small bowl, combine graham crack er
c rum bs, oats, flo ur, baking soda, and salt.
Mix on Spe ed 1 for 15 sec onds; re s e rv e .
Place the butter and both sugars in a larg e
bowl. Mix on Sp eed 1 unti l cre a m y , about
45 to 60 second s. Mix on Speed 3 un til
c rea med a nd sm ooth, about 1 minute. Mix
in eggs and vani lla, 30 se conds on Speed
2. Add the flour mixture in 2 additio ns,
mixing on Speed 2. Ad d cho colate
morsels, mix on Speed 2 unt il combined,
about 20 s econds.
D rop by round ed spoonfu ls (2 table spoons;
for ease yo u may use a #40 ice cre a m
scoop) onto pre p a r ed baking sh eets. Bake
for 9-11 minutes, or until set. Cool for 2
minutes on baking shee ts, then re move to
w i re racks to cool compl etely.
N o t e : For a cookie w ith nuts, substit ute
half or all of the chocol ate mo rsels 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-ta blespoon scoop)
21⁄4cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon finely grated lemon
zest (yellow only – no white)
3
⁄4cup granulated sugar
1
⁄2cup 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
⁄2teaspoon pure vanilla extract
2
⁄3cup white chocolate chips
2
⁄3cup chopped toasted macadamia nuts
Place flour, ba king soda, salt and lemon
zest in a medium bow l. Mi x using Sp eed
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 6
1 for 15 seconds . Rese rve. Preheat
oven to 350° F. Line ba king sheets with
p a rchm ent or no nstick bakin g liner.
Place brown and granulated sugars in a
medium bowl with butte r. Cream usi ng
Speed 1 until li ght and fluff y , about 11⁄
2
minutes. Add eggs and extracts, cream f or
30 se conds longer. Ad d flo ur mixture; mix
on Spee d 2 until combined, about 45 seconds. Scrape the bowl. Add white choco late chips and m acadamia nuts. Mix on
Speed 2 until blended, about 30 seconds.
D rop dough by rou nded spoonfuls (a bout
2 tablespoons each – #40 ice cre a m
scoop) onto pre p a red baking sheets, about
3 inche s ap art. Bake for 15 to 16 minutes
until golden. Let cool on baking sheets for
2 to 3 minutes, then transf er to a wire r ack
to cool completely. Store in an airtight c ont 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 c ookies
1 cup unsalted butter, room
temperature
3
⁄4cup brown sugar, packed
11⁄2teaspoons 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 Spee d 1, cream butter a nd
b r own sug ar fo r abo ut 30 sec onds.
I n c rea se to Speed 3 a nd mix for 3 minutes
or unt il light and f luff y. Sc rape bowl and
beat in va nilla, about 30 seconds. Spr inkle
1
⁄2of the flour over the top and beat on 1
until mixed in, about 20 se conds . Sprinkle
the remaining flour and beat until a dough
begins to form, about 45 seconds. Using
Speed 1, s tir in chocolate chips.
Roll dough into 11⁄4-inch balls and place
about 3 inc hes a part on ungreased cookie
sheets. Using the bottom of a d rinking
glass which has been smeared with a little
bit of butter, dip it in suga r, and fl atten
each c ookie to about 3⁄8-inch. Bake in
p r eheated 350°F oven for about 12
minutes until cookies are jus t beg inning
b r own on edges .
Cool on bak ing sheets for 2 minutes, then
transfe r to a wire rack to cool completely.
S t o re in an airtight conta iner.
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
21⁄2cups all-purpose flour
2
⁄3cup unsweetened cocoa powder
(Dutch process preferred)
2 teaspoons baking powder
1
⁄2teaspoon salt
1
⁄2cup unsalted butter, room
temperature
1
⁄2cup granulated sugar
1
⁄2cup packed brown sugar
3 large eggs, 1 of them separated
4 ounces bittersweet chocolate,
melted and cooled slightly
1
⁄4cup coffee liqueur (Kahlua®,
Tia Maria®, Kamora®)
1 teaspoon pure vanilla extract
1
⁄4teaspoon almond extract
1 cup slivered almonds, lightly
toasted
Combine the flour, co coa, baking powde r,
and sa lt in a medium bowl. Mix on Speed
1 for 15 seconds. In a large bowl , cre a m
the butter and sugars using Spee d 1, just
until incorpo rated, 5-10 seconds. Add the
2 eggs and egg yolk, one at a time,
beating for 10 seconds after eac h add ition.
Combine the choco late, liqueur, v anilla and
almond extracts; combine with the but ter
m i x t u re, 15 seco nds. Do no t ove rbeat.
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 for m a soft dough.
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 7
Stir in the nuts. For m dou gh int o a rough
9-inch square , cove r with pla stic and
refrigerate the doug h fo r 1 hour or until
it is easy to handle.
P reheat oven to 350ºF. Line a baking sheet
with parchmen t pape r or a nonstick baking
l i n e r. Divide the dough in 3 pie ces, a nd
with floured hands , shape eac h into a
10-inch log. Place on the pre p a r ed baking
sheet and flatten to 2 inc hes a cross. Place
the re s e r ved egg white in a small bo wl
and bea t unt il f rothy using Speed 2. Bru s h
the lo gs with the bea ten e gg white. Bake
30-35 minutes until firm .
Remove from oven and cool o n a rack for
10 minutes. Lower oven temperature to
2 5 0 º F. Slice eac h log into 1⁄2-inch pieces
using a serrated knife, place the biscotti
back on the baking she et and bake
for 15-20 m inutes, until dry. Let co ol
completely on a wire r ack. Store in an
a i r tight containe r.
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 A TE CHIP
C O O K I E S
S e rve these delicious co okies with ice
c rea m for a special dess ert or wit h a glass
of milk for a late night snack.
Makes 31⁄2dozen cookies
11⁄2tablespoons instant coffee
granules or instant espresso
powder
11⁄2tablespoons unsweetened cocoa
powder
2 tablespoon hot water
21⁄4cups all-purpose flour
11⁄4teaspoons baking soda
1
⁄4teaspoon salt
1 cup unsalted butter, cut in
8 pieces, at room temperature
3
⁄4cup firmly packed light brown
sugar
3
⁄4cup sugar
2 large eggs
11⁄2teaspoons pure vanilla extract
11⁄2cups 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 she ets
with parchment pap er or nons tick baking
liners. Comb ine i nstant coffee granu les,
cocoa and water in a small bow l; re s e r v e .
Combine flour, s oda and salt in a small
bowl; re s e rv e .
In a large mixing bowl, crea m but ter and
sugars on a low spee d until light a nd 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 a nd van illa; gradually
i n c rea se to Speed 4 and mix until well
blended, about 30 seco nds. Using Speed
1, add flo ur mixture and mix unt il combined, about 30 second s. Scrape bowl
with a spat ula and c ontinue mixing unt il
well blended, about 30 seco nds. Add
chocolate chips a nd pe cans; mix on Speed
2 until just combined, about 20-30 seconds.
D r op by rounded tablespoon fuls, about the
size of a walnut , (for ease, yo u may use a
#40 ice cream sc oop) 2 inc hes a part, on
p r e p a red baking shee ts. Bake until golde n,
about 16 to 18 minutes. Cool sl ightly on
baking sheet and then transfe r to a wire
rack to cool co mpletely. 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
1
⁄2cup half-and-half
cooking spray
3 tablespoons unsalted butter, cut in
1
⁄2-inch pieces
21⁄2cups granulated sugar, divided
3
⁄4cup all-purpose flour
1
⁄4cup unsweetened cocoa
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