Cuisinart ICE-40BK, Flavor Duo ICE-40 Series Instruction And Recipe Booklet

INSTRUCTION AND

RECIPE BOOKLET

ICE-40 Series

SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY

NOTICE

This appliance has a polarized plug (one blade is wider than the other). To
reduce the risk of electric shock, this plug will fit in a polarized outlet only
one way. If the plug does not fit fully in the outlet, reverse the plug. If it still
does not fit, contact a qualified electrician. Do not attempt to defeat this safe­ty feature.

CAUTION

This appliance is for household use. Any servicing other than cleaning and
user maintenance should be performed by an authorized service
representative.

• Do not immerse base in water.

• To reduce the risk of fire or electric shock, do not disassemble the base.
Note: the base does not contain any user-serviceable parts.

• Repairs should be made only by authorized personnel.

• Check voltage to be sure that the voltage indicated on the name plate
agrees with your voltage.

• Never clean with scouring powders or hard implements.

TABLE OF CONTENTS

Important Safeguards ....................................................................Page 1

Introduction....................................................................................Page 2

Features and Benefits ...................................................................Page 2

Before Using for the First Time......................................................Page 2

Freezing Time and Bowl Preparation ............................................Page 2

Making Frozen Desserts or Drinks ................................................Page 3

Adding Ingredients.........................................................................Page 3

Cleaning and Storage....................................................................Page 3

Recipes and Recipe Tips...............................................................Page 4

Warranty ........................................................................................Page 14

FEATURES AND BENEFITS

1. Ingredient Spouts

Pour recipe ingredients through the spout. Also use to add
ingredients, like chips or nuts, without interrupting the freezing cycle.

2. Easy-lock Lids

Transparent, so you can watch the freezing process as it progresses.
Lid is designed to easily lock to the base.

3. Mixing Arms

Mixes and aerates ingredients in freezer bowl to create frozen
dessert or drink.

4. Freezer Bowls

Contain cooling liquid between a double insulated wall to create fast and
even freezing. Double wall keeps the bowls cool and at an
even temperature.

5. Base

Contains heavy-duty motor strong enough to handle ice cream, frozen
yogurt, sherbet, sorbet, and frozen drinks.

6. One or Two Bowl Button

Gives you the option of making a double or single batch.

7. On/Off Switch

8. Cord Storage (not shown)

Unused cord is easily pushed into the base to keep counters
neat and safe.

BEFORE USING FOR THE FIRST TIME

DO NOT immerse the motor base in water. Wipe it with a moist cloth. Wash
the lids, freezer bowls and mixing arms in warm soapy water to remove any
dust or residue from the manufacturing and shipping process. DO NOT clean
any of the parts with abrasive cleaners or hard implements.

FREEZING TIME AND BOWL PREPARATION

The freezer bowls must be completely frozen before you begin your recipe.
The length of time needed to reach the frozen state depends on how cold
your freezer is. For the most convenient frozen desserts and drinks, leave
your freezer bowls in the freezer at all times.You can take them out any time
for immediate use.

In general, freezing time is between 6 hours and 22 hours. To determine
whether the bowl is completely frozen, shake it. If you do not hear liquid
moving, the cooling liquid is frozen. Before freezing, wash and dry the bowl.

2

7

8. Frozen desserts or drinks will be done in 20-30 minutes. The time

will depend on the recipe, and the volume of the dessert or drink you are
making. When the mixture has thickened to your liking, it is done. If you
desire a firmer consistency, transfer the dessert or drink to an airtight
container and store in the freezer for two or more hours.

NOTE: Do not store frozen desserts or drinks in the freezer bowl.
Desserts and drinks will stick to the side of the freezer bowl and
may damage the bowl. Store only in a plastic airtight container.

ADDING INGREDIENTS

Ingredients such as chips and nuts should be added about 5 minutes before
the recipe is complete. Once the dessert or drink has begun to thicken, add
the ingredients through the ingredient spout. Nuts and other ingredients
should be no larger than a chocolate chip.

SAFETY FEATURE

The Cuisinart®Flavor Duo™ is equipped with a safety feature that automati­cally stops the unit if the motor overheats. This may occur if the dessert or
drink is extremely thick, if the unit has been running for an excessively long
period of time, or if added ingredients (nuts, etc.) are in extremely large
pieces. To reset the unit, put the ON/OFF switch in the OFF position. Let the
unit cool off. After a few minutes, you may turn the unit on again and contin­ue making the dessert or drink.

CLEANING AND STORAGE

Cleaning

Clean the freezer bowls, mixing arms and lids in warm soapy water.
DO NOT PUT FREEZER BOWLS IN THE DISHWASHER. DO NOT CLEAN
WITH ABRASIVE CLEANSERS OR IMPLEMENTS.
Wipe motor base clean with damp cloth.
Dry all parts thoroughly.

Storage

DO NOT put freezer bowls in freezer if bowls are wet.
DO NOT store lids, mixing arms, or base in freezer.
You may store the freezer bowls in the freezer for convenient,
immediate use. Before freezing, wrap the bowls in a plastic bag to prevent
freezer burn.
Do not store frozen desserts or drinks in the freezer bowls in the freezer for
more than 30 minutes at a time.
Transfer frozen desserts or drinks to an airtight container for longer storage
in the freezer.

Turn Lid

4

fill the freezer bowl higher than 1/4" from the top of the freezer bowl. The
ingredients will increase in volume during the freezing process.

• When making more than one recipe at a time, be sure the freezer bowl is
completely frozen before each use.

• Make sure mixing arm and lid are in place and that you have chosen the
one or two bowl button position before turning on machine.

• Well-chilled mixtures may require shorter mixing times.

BASIC ICE CREAMS

VANILLA ICE CREAM

Vanilla is still the number one ice cream flavor – this one is particularly
easy and doesn’t require cooking. Try one of our variations, or let your
imagination go.

Preparation: 5 minutes, plus 20 – 25 minutes chilling time, optional 2 hours
to ripen.

Makes eight servings.

3/4 cup whole milk, well chilled
2/3 cup granulated sugar
1-1/2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract, to taste

In a medium bowl, use a hand mixer or a whisk to combine the milk and
granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low
speed. Stir in the heavy cream and vanilla to taste. Turn the machine ON,
pour mixture into freezer bowl, and let mix until thickened, about 20 to 25
minutes. The ice cream will have a soft creamy texture. If desired, transfer
the ice cream to an airtight container and place in freezer until firm, about
2 hours to “ripen”.

Nutritional information per serving:

Calories 233 (66% from fat) • carb. 19g • pro 2g • fat 17g

sat. fat 13g • chol. 64mg • sod. 28mg • calc. 56mg • fiber 0g

VARIATIONS:

Mint Chip: Omit the vanilla and replace with 3/4 – 1 teaspoon pure
peppermint extract (to taste). Chop 3 ounces of your favorite bittersweet
or semi-sweet chocolate bar into tiny uneven pieces. Add the chopped
chocolate during the last 5 minutes of mixing.

Butter Pecan: Melt 1/2 stick unsalted butter in a 10-inch skillet. Add 1/2
cup roughly chopped pecans and 3/4 teaspoon kosher salt. Cook over

®

candies;

VARIATIONS:

Chocolate Almond: Add 1/3 teaspoon pure almond extract along with
the vanilla. Add 1/4 – 1/3 cup chopped toasted almonds or chopped
chocolate-coated almonds during the last 5 to 10 minutes of freezing.

Chocolate Cookie: Add 1/4 – 1/3 cup chopped cookies (chocolate chip
or chocolate sandwich, chocolate mint, chocolate covered graham crack­ers, etc.) during the last 5 minutes of freezing. Transfer to a container and
freeze for 2 hours before serving.

Chocolate Fudge Brownie: Add 1/4 – 1/3 cup chopped day old
brownies during the last 5 minutes of freezing. Transfer to a container
and freeze for 2 hours before serving.

Chocolate Marshmallow Swirl: When removing the ice cream to a
container for freezing, layer it with dollops of your favorite chocolate
sauce and scoops of marshmallow crème (Fluff). Freeze at least 2 hours
before serving.

FRESH STRAWBERRY ICE CREAM

Fresh strawberry ice cream is particularly good when made with farm
fresh summer berries.

Preparation: 5 – 10 minutes, plus 2 hours for the strawberries to
macerate, 20 – 25 minutes chilling time. Optional 2 hours to “ripen”.

Makes eight servings.

4 ounces fresh ripe strawberries, stemmed and sliced
1 tablespoon freshly squeezed lemon juice
2/3 cup sugar, divided
3/4 cup whole milk
1-1/2 cups heavy cream
3/4 teaspoon pure vanilla extract

In a small bowl, combine the strawberries with the lemon juice and 3
tablespoons of the sugar, stir gently, and allow the strawberries to
macerate in the juices for 2 hours.

In a medium bowl, use a hand mixer or a whisk to combine the milk and
granulated sugar until the sugar is dissolved, about 1 to 2 minutes on
low speed. Stir in the heavy cream, any accumulated juices from the
strawberries and vanilla. Turn the machine ON, pour mixture into freezer
bowl, and let mix until thickened, about 20 to 25 minutes. Add the sliced
strawberries during the last 5 minutes of freezing. The ice cream will have
a soft creamy texture. If desired, transfer the ice cream to an airtight
container and place in freezer until firm, about 2 hours to “ripen”.

6

®

PUMPKIN SPICE ICE CREAM

A delicious change from the traditional holiday pumpkin pie. Serve in
goblets with a dash of cognac, some caramel sauce and toasted pine
nuts for a special treat.

Preparation: 25 – 30 minutes, plus time to chill the custard; 20 – 25
minutes chilling. Optional 2 hours to “ripen” in freezer.

Makes eight servings.

1 cup whole milk
1 cup heavy cream
1/2 vanilla bean
1/2 cup light brown sugar, packed
2 large eggs
1 large egg yolk
2/3 cup pumpkin purée (may use canned solid pack pumpkin)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
Pinch freshly grated nutmeg

In a 2-3/4 quart saucepan, combine the whole milk and the cream over
low heat. Split the vanilla bean with a sharp knife and scrape the seeds
out using the blunt edge of the knife. Stir the seeds and bean pod into
the milk mixture. Raise the heat until the mixture just begins to bubble
around the edges, lower the heat and allow the vanilla to “steep” in the
cream for about 15 to 20 minutes. Remove the vanilla bean and discard
or rinse and reserve for another use.

While the milk mixture steeps, combine the brown sugar with the eggs
and yolks in a medium bowl. Use a hand mixer on medium speed to beat
until thickened, smooth, and pale tan in color, 1 to 2 minutes. With the
mixer on low speed, add 1 cup of the hot milk mixture in a slow, steady
stream, and mix until combined, about 30 seconds. Stir the egg mixture
into the warm milk mixture, stirring continuously. Cook over low heat
until slightly thickened and the mixture coats the back of a wooden
spoon, 3 to 5 minutes. Remove from heat and press through a fine mesh
strainer. Stir in the pumpkin purée and spices. Cool completely. *

When completely chilled, turn machine ON. Pour the custard into the
freezer bowl, and let mix until mixture thickens, 20 to 25 minutes. The
ice cream will have a soft creamy texture. If desired, transfer the ice
cream to an airtight container and place in freezer until firm, about 2
hours to “ripen”.

*Transfer to a bowl and cover with plastic wrap directly on the custard to
prevent a skin from forming. Refrigerate until chilled completely, or chill
over an ice bath for 1 hour. The custard can be made up to 2 days
ahead; keep refrigerated.

Combine the sugar and water in a medium saucepan and bring to a boil
over medium-high heat. Reduce heat to low and simmer without stirring
until the sugar dissolves, about 3 to 5 minutes. Cool completely. This is
called a simple syrup and may be made ahead in larger quantities to
have on hand for making fresh lemon sorbet. Keep refrigerated until
ready to use.

When cool, add the lemon juice and zest; stir to combine. Turn the
machine ON. Pour the lemon mixture into the freezer bowl, and mix until
the mixture thickens, about 20 to 25 minutes. The sorbet will have a “soft
serve” texture. If desired, transfer the sorbet to an airtight container and
place in freezer until firm, about 2 hours to “ripen”.

*When zesting a lemon or lime, use a vegetable peeler to remove the
colored part of the citrus rind.

Nutritional information per serving:
Calories 178 (0% from fat) • carb. 47g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 2mg • calc. 4mg • fiber 0g

VARIATIONS:

Fresh Lime Sorbet: Substitute 1-1/4 cups freshly squeezed lime juice for
the lemon juice and 2 teaspoons finely chopped lime zest for the lemon
zest.

Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and
1 teaspoon each of finely chopped lemon and lime zest.

Fresh Pink Grapefruit Sorbet: Substitute 1-1/4 cups freshly squeezed
pink grapefruit juice for the lemon juice, and 1 tablespoon finely chopped
grapefruit zest for the lemon zest. Add 3 tablespoons Orgeat Syrup to
the mixture (Orgeat Syrup is used for cocktails such as a MaiTai or
Scorpion, and can be found with the drink mixers in most grocery
stores).

FRESH MANGO SORBET

A nice light ending to any meal.

Preparation: 10 – 15 minutes; 20 – 25 minutes chilling time. Optional 2
hours to “ripen” in freezer.

Makes eight servings.

28 ounces mango cubes
1/3 cup sugar
2 tablespoons corn syrup
3 tablespoons fresh lemon or lime juice

8

LIME SHERBET

Cool and refreshing, sherbets have long been favorite dessert treats.

Preparation: 5 minutes, plus 20 – 25 minutes chilling time, optional 2
hours to ripen.

Makes eight servings.

2-1/4 cups whole milk
1 cup frozen limeade concentrate, thawed
2 tablespoons sugar
1 teaspoon grated lime zest
1 - 2 drops green food coloring, optional

Combine the milk, limeade concentrate, sugar, and lime zest in a blender
or food processor fitted with the metal blade. Add green food coloring if
desired.

Turn the machine ON. Pour the mixture into freezer bowl and let mix
until mixture thickens, about 25 to 30 minutes. If desired, transfer
sherbet to an airtight container and place in freezer until firm, about
2 hours.

Nutritional information per serving:

Calories 101 (22% from fat) • carb. 18g • pro. 3g • fat 2g

sat. fat 2g • chol. 12mg • sod. 40mg • calc. 98mg • fiber 0g

VARIATIONS:

Orange Sherbet: Combine 2-1/4 cups whole milk with 1 cup orange
juice concentrate (thawed), and 1-1/2 tablespoons sugar in a blender or
food processor until smooth. Freeze as directed.

Pineapple Sherbet: Combine 2/3 cup fat-free vanilla yogurt, 1-1/3 cups
whole milk, 1-1/2 cups pineapple juice concentrate (thawed), and 2
tablespoons sugar in a blender or food processor until smooth. Freeze
as directed.

Nutritional information per serving (Pineapple Sherbet):

Calories 126 (14% from fat) • carb. 24g • pro. 3g • fat 2g

sat. fat 1g • chol. 8mg • sod. 41mg • calc. 116mg • fiber 0g

mixture into the freezer bowl and let mix until thickened, about 25 to 30
minutes. If desired, transfer the frozen yogurt to an airtight container and
place in freezer until firm, about 2 hours to “ripen”.

Nutritional information per serving:

Calories 102 (11% from fat) • carb. 20g • pro. 3g • fat 1g

sat. fat 1g • chol. 5mg • sod. 45mg • calc. 124mg • fiber 1g

PEACH FROZEN YOGURT

The creamy consistency of our peach frozen yogurt makes it hard to
believe that it is so low in fat.

Preparation: 5 – 10 minutes; 20 – 25 minutes chilling time. Optional 2
hours to “ripen” in freezer.

Makes eight servings.

1 can (15 ounces) peaches packed in juice
2 cups lowfat vanilla yogurt
1/3 cup sugar

Drain peaches, reserving 1/4 cup of the juice. In a blender or food
processor fitted with the metal blade, pulse to chop the peaches. Add
the vanilla yogurt, sugar, and reserved peach juice. Process until smooth
and the sugar is dissolved, about 1 minute. Pour the peach/yogurt
mixture into the freezer bowl, turn the machine ON, and let mix until
thickened, about 20 to 25 minutes. If desired, transfer the frozen yogurt
to an airtight container and place in freezer until firm, about 2 hours to
“ripen”.

Nutritional information per serving:
Calories 101 (7% from fat) • carb. 21g • pro. 3g • fat 1g

sat. fat 0g • chol. 3mg • sod. 39mg • calc. 100mg • fiber 0g

PREMIUM ICE CREAMS &
GOURMET FLAVORS

VANILLA BEAN

Rich and creamy, vanilla bean ice cream is a traditional French custard
style ice cream.

Preparation: about 40 - 45 minutes active time (must allow time to cool
completely); 20 – 25 minutes chilling time. Optional 2 hours to “ripen” in
freezer.

Makes eight servings.

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accumulated juices into the chilled cream base. Chill the custard as
directed, adding the reserved sliced strawberries during the last 5
minutes of chilling.

DECADENT CHOCOLATE ICE CREAM

A chocoholic’s delight, decadent chocolate ice cream is like eating a
frozen truffle.

Preparation: about 30 minutes + cooling time, 25 – 30 minutes. Optional
2 hours to “ripen” in freezer.

Makes eight servings.

1-1/4 cups whole milk
1-1/4 cups heavy cream
1 vanilla bean
2/3 cup sugar
2/3 cup Dutch process cocoa
2 large eggs
1 large egg yolk
1 teaspoon vanilla
6 ounces bittersweet chocolate, chopped

In a medium saucepan, combine the whole milk and heavy cream over
medium low heat. With a sharp knife, split the vanilla bean lengthwise;
use the blunt edge of the knife to scrape out the “seeds” of the vanilla
bean. Stir the seeds and bean pod into the milk/cream mixture. Simmer
the milk/cream mixture over low heat for 30 minutes. After 30 minutes,
remove the vanilla bean pod and discard or rinse and reserve for
another use.

Combine the sugar, cocoa, eggs, and egg yolk in a medium bowl; use a
hand mixer on medium speed to beat the sugar, cocoa, and eggs until
thickened like mayonnaise. Measure out 1 cup of the hot milk/cream
mixture. With the mixer on low speed, add the hot milk/cream in a slow,
steady stream and mix until completely incorporated. Stir the chopped
chocolate into the saucepan with the hot milk/cream, then stir the egg
mixture into the hot milk/cream. Cook over low heat, stirring constantly,
until the mixture thickens and begins to resemble a chocolate pudding.
Transfer the chocolate mixture to a bowl. Cover with plastic wrap placed
directly on the surface of the chocolate mixture, and refrigerate until
completely cooled.

Pour the chilled custard into the freezer bowl, turn the machine ON and
let mix until thickened, about 25 to 30 minutes. If desired, transfer the
frozen yogurt to an airtight container and place in freezer until firm,
about 2 hours to “ripen.”

Creamy peanut butter ice cream with chunks of Reese’s ®Peanut Butter
Cups.

Preparation: about 5 – 10 minutes; 20 - 25 minutes chilling time. Optional
2 hours to “ripen” in freezer.

Makes eight servings.

2/3 cup creamy peanut butter
1/2 cup granulated sugar
2/3 cup whole milk
1-1/3 cups heavy cream
1 teaspoon vanilla extract
3/4 cup roughly chopped Reese’s®Peanut Butter Cups
1/3 cup chopped toasted peanuts

In a medium bowl, using a hand mixer on low speed, combine peanut
butter and sugar until smooth. Add the milk and blend on low speed
until smooth and sugar is dissolved, about 2 minutes. Stir in heavy cream
and vanilla. Turn machine ON, pour into freezer bowl and let mix until
thickened, about 20 to 25 minutes. Add the chopped candy and peanuts
during the last 5 minutes of mixing.

The ice cream will have a soft, creamy texture. Transfer the ice cream to
an airtight container and place in freezer for 2 hours or longer to “ripen”.

Nutritional information per serving:

Calories 431 (67% from fat) • carb. 25g • pro. 10g • fat 33g

sat. fat 15g • chol. 59mg • sod. 164mg • calc. 73mg • fiber 1g

COFFEE ICE CREAM

For a richer coffee flavor, use instant espresso.

Preparation: 5 minutes, plus 20 – 25 minutes chilling time. Optional 2
hours to “ripen” in freezer.

Makes eight servings.

3/4 cup whole milk, well chilled
2/3 cup granulated sugar
4 - 6 teaspoons instant espresso or coffee, to taste
1-1/2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract

In a medium bowl, use a hand mixer or a whisk to combine the milk,
granulated sugar, and espresso powder until the sugar and espresso are
dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream
and vanilla. Turn the machine ON; pour mixture into freezer bowl, and
let mix until thickened, about 25 to 30 minutes. The ice cream will have

12

FROZEN DRINKS

SLUSHIES

Prepare slushies in just minutes with juices or your favorite flavor
of soda.

Preparation: 5 minutes or less; 15 – 20 minutes plus 15 - 20 minutes
chilling time.

makes 4 servings.

3-1/4 cups cola or other soda, lemonade, cranberry juice, white

grape juice, Kool-Aid®, chilled *

Pour into freezer bowl, turn the machine ON and let mix until thick and
slushy, about 15 to 20 minutes. Serve immediately, or if desired, transfer
to an airtight container and store in the freezer. Remove from freezer at
least 20 minutes before serving.

* Do not use sugar-free products to make slushies.

Nutritional information per serving:
Calories 103 (0% from fat) • carb. 27g • pro 0g • fat 0g

sat. fat 0g • chol. 0mg • sod. 5mg

For best results, add alcohol during the last few minutes of mixing. Drinks
may be made ahead, transferred to a resealable container and frozen until
ready to serve.

All frozen drinks may be made without alcohol to turn them into “family”
treats.

CHERRY BOUNCE

Cherry bounce has been a favorite since colonial times. Try serving as a
frosty ending to a summer meal.

Preparation: 10 minutes or less, plus about 20 minutes chilling time.

Makes six servings.

1/2 cup sugar
1/2 cup water

inch piece cinnamon stick
18 ounces fresh or frozen, thawed pitted sweet cherries
6 ounces chilled brandy

Combine the sugar and water in a 1-1/2 quart saucepan and bring to a boil
over medium heat. Cook without stirring until the sugar is completely dis-

Nutritional information per serving:

Calories 154 (0% from fat) • carb. 25g • pro. 0g • fat 0g

sat. fat 0g • chol. 0mg • sod. 2mg • calc. 10mg • fiber 0g

RASPBERR-RITAS

Raspberries and lime are paired in a new spin on a tried and true favorite.

Preparation: 10 minutes or less, plus about 20 minutes chilling time.

Makes six servings.

12 ounces chilled fresh or frozen, partially thawed raspberries
1 cup liquid margarita mix
1-1/2 ounces chilled triple sec
4 ounces chilled tequila

Thin lime slices for garnish

Combine raspberries and liquid margarita mix in a blender or food processor
fitted with the metal blade. Process until smooth. Turn machine ON. Pour the
juice mixture into the freezer bowl and mix until thickened, about 20 minutes.
Add chilled triple sec and tequila during the last 2 to 3 minutes of mixing.
Serve immediately in stemmed glasses with straws, or freeze until ready to
serve. Garnish with a thin slice of lime.

14

®

Flavor

accessories and replacement parts. These warranties expressly exclude any
defects or damages caused by accessories, replacement parts or repair ser­vice other than those that have been authorized by Cuisinart.

These warranties do not cover any damage caused by accident, misuse,
shipment or other than ordinary household use.

These warranties exclude all incidental or consequential damages.
Some states do not allow the exclusion of or limitation of incidental or
consequential damages, so the foregoing limitation may not apply to you.

CALIFORNIA RESIDENTS ONLY

California law provides that for In-Warranty Service, California residents have
the option of returning a nonconforming product (A) to the store where it was
purchased or (B) to another retail store which sells Cuisinart®products of the
same type. The retail store shall then, at its choice, either repair the product,
refer the consumer to an independent repair facility, replace the product, or
refund the purchase price less the amount directly attributable to the con­sumer’s prior usage of the product. If either of the above two options does
not result in the appropriate relief to the consumer, the consumer may then
take the product to an independent repair facility if service or repair can be
economically accomplished. Cuisinart and not the consumer will be respon­sible for the reasonable cost of such service, repair, replacement, or refund
for nonconforming products under warranty.

California residents may also, at their preference, return nonconforming
products directly to Cuisinart for repair or, if necessary, replacement by call­ing our Consumer Service Center toll-free at 800-726-0190. Cuisinart will
be responsible for the cost of the repair, replacement, and shipping and han­dling for such nonconforming products under warranty.

BEFORE RETURNING YOUR
CUISINART

®

PRODUCT

Important: If the nonconforming product is to be serviced by someone other

than Cuisinart’s Authorized Service Center, please remind the servicer to
call our Consumer Service Center to ensure that the problem is properly
diagnosed, the product serviced with the correct parts, and to ensure that
the product is still under warranty.

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