Cuisinart HM-70 User Manual
FPO
INSTRUCTION AND
RECIPE BOOKLET
™
7-Speed Hand Mixer
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
HM-70 Power Advantage
CONTENTS
Important Safeguards. . . . . . . . . . . . . . . 2
Introduction . . . . . . . . . . . . . . . . . . . . . . 2
Features and Benefits . . . . . . . . . . . . . . 3
Use and Care . . . . . . . . . . . . . . . . . . . . . 4
Quick Reference Guide . . . . . . . . . . . . . 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
Power Advantage
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
speeds, keeps all the ingredients right in the
bowl where they belong!
™
7-Speed Hand Mixer.
®
feature, with its 3 extra-low
®
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 mixer 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 Mixing Speeds
Lower mixing speeds provide greater control when folding or mixing dry ingredients.
Easy To Clean
The Power Advantage
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.
®
™
Hand Mixer has a
2. LED Speed Display
Digital speed settings are easy to read.
3. One-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.
5. Spatula
6. Beater Release Lever
Conveniently located for easy
ejection of beaters or whisk.
7. Extra-Long 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. Chef’s Whisk
Professional 3''-diameter whisk
adds volume to whipped cream and
creates stiff, fine-textured egg whites.
Provides superior whipping and aerating.
9. Heel Rest
Allows mixer to rest squarely on
countertop.
1.
2.
3.
5.
4.
6.
9.
7.
8.
3
USE AND CARE
Inserting Beaters
1. Unplug mixer and set the power switch
to the OFF position.
2. Insert beater with collar into the 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.
Larger
Hole
Collar
Inserting Chef's Whisk
1. Turn off and unplug mixer.
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.
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.
Changing Speeds
Press the + button on the digital touchpad
to increase the speed. Press the - button to
decrease the speed.
Cleaning and Removing Beaters
1. Before cleaning the Power Advantage
TM
Hand Mixer, press the OFF switch and
unplug from wall outlet. Lift the beater
release lever 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.
NOTE: DO NOT USE NONSTICK
COOKWARE WITH THE CUISINART
HAND MIXER.
QUICK REFERENCE GUIDE
Mixing Techniques
The Power Advantage
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.
TM
Hand Mixer should
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
4
• Beat egg yolks until thick and light
Speed 7
• Whip egg whites
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
1
into
⁄
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
can easily mix cold cream cheese, the
trick is not to add too much air, which can
cause cracking.
®
Power Advantage™ Hand Mixer
• 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
one at a time into a small bowl, gently
remove yolk, then transfer egg white to
spotlessly clean mixing bowl. If a yolk
breaks into the egg white, reserve that
egg for another use. Just a drop of egg
yolk will prevent the whites from whipping
properly.
• To achieve the highest 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.
Note: All recipes are mixed with beaters
unless recipe specifies using chef’s whisk.
5
CINNAMON MUFFINS
These tasty muffins are great for breakfast.
You may add blueberries or chopped apple
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 skim milk
(not reconstituted), or whole milk
1
⁄4 cup unsalted butter, melted and
cooled
Preheat the oven to 375˚F. Lightly coat 12
regular or 24 mini muffin cups with cooking
spray (even if using nonstick bakeware).
Crumble the brown sugar to remove lumps.
Place the brown sugar, flour, 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 3 until slightly foamy, about
30 seconds. While mixing on Speed 3,
add the milk and melted butter; mix for
15 seconds. Pour over the dry ingredients,
and use Speed 1 to fold in until the
ingredients are just moistened. Scoop
into the prepared muffin cups. Bake in
the preheated oven: 18 to 20 minutes for
regular muffins, 14 to 16 minutes for mini
for a fruit muffin.
muffins, 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 serving.
Nutritional information per serving
Calories 155 (29% from fat) • carb. 22g • pro. 5g
(1 regular or 2 mini muffins):
• fat 5g • sat. fat 3g • chol. 46mg • sod. 208mg
• calc. 141mg • fiber 1g
MAPLE ORANGE BUTTER
Maple Orange Butter also makes a
great spread for pancakes, waffles,
Makes 3⁄4 cup
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 fluffy, 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
biscuits or scones.
• calc. 6mg • fiber 0g
DOUBLE CHOCOLATE GRAHAM
OAT COOKIES
Makes about 45 three-inch cookies
1 cup graham cracker crumbs
1 cup rolled oats (regular, not
quick-cooking)
1
1
⁄2 cups unbleached, all-purpose flour
1 teaspoon baking soda
1
⁄2 teaspoon salt
1 cup unsalted butter, cut into 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
Preheat oven to 350°F. Line baking sheets
with parchment paper or a nonstick baking
sheet liner.
In a small bowl, combine graham cracker
crumbs, oats, flour, baking soda, and salt.
Mix on Speed 1 for 15 seconds; reserve.
Place the butter and both sugars in a large
bowl. Mix on Speed 1 until creamy, about
45 to 60 seconds. Mix on Speed 3 until
creamed 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
seconds.
Drop by rounded spoonfuls (2 tablespoons;
for ease you may use a #40 ice cream
6
scoop) onto prepared baking sheets. Bake
for 9 to 11 minutes, or until set. Cool for 2
minutes on baking sheets, then remove to
wire racks to cool completely.
Note: 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
CHOCOLATE CHIP
MACADAMIA NUT COOKIES
Makes 40 cookies
(using 2-tablespoon scoop)
21⁄4 cups unbleached, 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 into
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 Speed
1 for 15 seconds. Reserve. Preheat
oven to 350°F. Line baking sheets with
parchment or nonstick baking liner.
Place granulated and brown sugars in a
medium bowl with butter. Cream using
Speed 1 until light and fluffy, about 1
1
⁄2
minutes. Add eggs and extracts, cream for
30 seconds longer. Add flour mixture; mix
on Speed 2 until combined, about 45 seconds. Scrape the bowl. Add white chocolate chips and macadamia nuts. Mix on
Speed 2 until blended, about 30 seconds.
Drop dough by rounded spoonfuls (about
2 tablespoons each – #40 ice cream
scoop) onto prepared 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
container.
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
CHOCOLATE 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 unbleached, all-purpose flour
1 cup miniature semisweet
chocolate chips
granulated sugar for garnish
Preheat oven to 350ºF.
Starting on Speed 1, cream butter and
brown sugar for about 30 seconds.
Increase to Speed 3 and mix for 3 minutes
or until light and fluffy. Scrape bowl and
beat in vanilla, about 30 seconds. Sprinkle
1
⁄2 of 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 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 3⁄8 inch. Bake in
preheated 350°F oven for about 12
minutes until cookies are just beginning
brown on edges.
Cool on baking sheets for 2 minutes, then
transfer to a wire rack to cool completely.
Store 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
7
CHOCOLATE ALMOND
BISCOTTI
Makes about 4 dozen
21⁄2 cups unbleached, 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, at 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, cream the
butter and sugars using Speed 1, just until
incorporated, 5 to 10 seconds. Add the
2 eggs and egg yolk, one at a time,
beating for 10 seconds after each addition.
Combine the chocolate, liqueur, vanilla and
almond extracts; combine with the butter
mixture, 15 seconds. Do not overbeat.
Using Speed 1, gradually beat in the flour
mixture, 1 cup at a time, for 15 seconds
after each addition, to form a soft dough.
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.
Preheat oven to 350ºF. Line a baking sheet
with parchment paper or a nonstick baking liner. Divide the dough in 3 pieces, and
with floured hands, shape each into a
10-inch log. Place on the prepared baking
sheet and flatten to 2 inches across. Place
the reserved egg white in a small bowl
and beat until frothy using Speed 2. Brush
the logs with the beaten egg white. Bake
30 to 35 minutes until firm.
Remove from oven and cool on a rack for
10 minutes. Lower oven temperature to
250ºF. Slice each log into 1⁄2-inch pieces
using a serrated knife, place the biscotti
back on the baking sheet and bake
for 15 to 20 minutes, until dry. Let cool
completely on a wire rack. Store in an
airtight 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
MOCHA CHOCOLATE CHIP
COOKIES
Serve these delicious cookies with ice
cream for a special dessert or with a glass
of milk for a late night snack.
Makes 3
11⁄2 tablespoons instant coffee
granules or instant espresso
powder
11⁄2 tablespoons unsweetened cocoa
powder
2 tablespoons hot water
21⁄4 cups unbleached, all-purpose flour
11⁄4 teaspoons baking soda
1
1 cup unsalted butter, cut into
8 pieces, at room temperature
3
sugar
3
2 large eggs
11⁄2 teaspoons pure vanilla extract
11⁄2 cups semisweet chocolate
morsels (can use half white
chocolate morsels)
1 cup pecan halves
Preheat oven to 350°F. Line baking sheets
with parchment paper or nonstick baking
liners. Combine instant coffee granules,
cocoa and water in a small bowl; reserve.
Combine flour, soda and salt in a small
bowl; reserve.
1
⁄2 dozen cookies
⁄4 teaspoon salt
⁄4 cup firmly packed light brown
⁄4 cup sugar
(may be toasted)
8
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