Cuisinart HTM-5CH User Manual
INSTRUCTION/
RECIPE BOOKLET
S
martPower
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
™
C
hrome
5-S
Peed eleCtroniC hand mixer
HTM-5CH
U IB-8005
CONTENTS
Important Safeguards.............................2
Introduction ............................................2
Features and Benefits ............................3
Use and Care .........................................4
Quick Reference Chart ...........................4
Recipes ...................................................5
Warranty ...............................................16
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 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. This appliance should not be used by
or near children or individuals with
certain disabilities.
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 them.
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 Customer Service (see
Warranty for details) 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 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.
SAVE THESE
INSTRUCTIONS
INTRODUCTION
Whether you’re making a quick cake mix
for an after-school party or treating friends
to decadent chocolate mousse brownies,
the ® SmartPower™ Mixer will serve you
well. Its superior mixing performance and
state-of-the-art features spoil you for any
other mixer. Super-sized beaters power
through heavy cookie dough and
vegetable purées. They also produce
smooth, fine-textured egg whites for light
desserts. The SmartPower™ Hand Mixer is
built with the same commitment to the
home cook as all other fine Cuisinart®
kitchen products.
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.
1. Speed Control
Provides fingertip control of all speeds.
2. Exclusive Rotating Swivel Cord
Unique swivel cord can be positioned for
comfort with right- or left-handed use.
3. Spatula Included
4. Beater Release Trigger
Conveniently located trigger for easy
ejection of beaters.
1.
2.
3.
5. Super-Sized Beaters
Extra-long, extra-wide beaters for
superior, faster aerating, mixing, and
whipping. Designed with no center post to
prevent ingredients from clogging up
beaters. Beaters are easy to clean and
dishwasher safe.
6. Heel Rest
Allows mixer to rest squarely on
countertop.
7. Easy To Clean
The SmartPower™ Mixer has a smooth,
sealed base. It wipes clean instantly.
4.
7.
5.
6.
3
USE AND CARE
Larger
Hole
Inserting Super-Sized Beaters
1. Set the speed control to OFF and
unplug the mixer.
2. Insert beater with collar into larger hole.
Push beater in until it clicks into place.
Insert the beater with no collar into the
smaller hole. Push beater in until it
clicks into place.
Cleaning and Removing
Super-Sized Beaters
1. Before cleaning the SmartPower™ Hand
Mixer, set the speed control switch to OFF
and unplug it from the wall outlet. Pull up
on the beater release trigger 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.
sponge. Do not use abrasive cleansers,
which could scratch the surface.
Wipe with a damp cloth or
QUICK
REFERENCE CHART
Mixing Techniques
The SmartPower™ Hand Mixer should
always be set on the lowest speed when
you start mixing.
Speed 1/Low Speed
• Start mixing most ingredients together
• Combine dry ingredients
• Cream butter and sugar
• 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
Speed 2/Low Speed
• Add eggs to batters/doughs
• Whip potatoes/squash
• Mix pudding batters
Speed 3/Medium Speed
•
Complete beating cake mixes
• Mix scratch cake batters
•
Complete mixing frostings
• Whip potatoes/squash
• Beat whole eggs/yolks
•
Start whipping cream
Speed 4/High Speed
•
Complete whipping cream
Speed 5/High Speed
• Whip egg whites
4
RECIPES
The nutritional information is per serving
unless otherwise indicated.
Lemon Poppy Tea
Cakes
Surprisingly lowfat cookies! Serve with
lemon sorbet for a light summer dessert.
Makes 40 tea cakes
cooking spray
6 tablespoons margarine,
slightly softened
¾ cup sugar
1 tablespoon grated lemon rind
1 teaspoon poppy seeds
1 teaspoon vanilla extract
1 whole egg
1 egg white
2¼ cups unbleached, all-purpose
flour
¾ teaspoon baking powder
Preheat oven to 350°F. Coat 2 baking
sheets with cooking spray.
In a medium mixing bowl, cream
margarine and sugar on Speed 1/Low until
light and fluffy, about 1 minute. Add lemon
rind, poppy seeds, vanilla, whole egg and
egg white. Beat on Speed 3/Medium until
well blended, about 1 minute.
Combine flour and baking powder in a
small mixing bowl. Add to creamed
mixture in 3 to 4 additions, and beat on
Speed 1/Low until well blended, about 20
seconds.
Press dough into a ball and wrap in waxed
paper or plastic wrap. Chill in freezer for
30 to 45 minutes.
Shape dough into 40 balls (¾-inch) and
place 2 inches apart on baking sheets.
Bake for 10 to 12 minutes or until firm
when touched. Tea cakes (and bottoms)
should be only lightly browned.
Nutritional information per cake:
Calories 52 (35% from fat) • carb. 7g • pro. 1g
• fat 2g • sat. fat 0g • chol. 5mg • sod. 30mg
SmartPowerTM Tip:
Always read the entire recipe (ingredients and
instructions) before beginning to bake. Make
sure you have all the necessary ingredients and
utensils/appliances on your work surface. This
will save time and make your cooking
experience more pleasant.
SmartPowerTM Tip:
Creaming butter or margarine: For best results,
remove butter or margarine from refrigerator
and set aside while assembling other
ingredients. This will allow butter or margarine
to soften slightly before use and will make the
creamed product creamier. Do not use frozen
butter or margarine.
Vanilla Chip Biscotti
Delicious with coffee or espresso, these
Italian dipping cookies make a unique gift.
Makes 2 dozen biscotti
1½ cups unbleached, all-purpose
flour
¼ cup cornstarch
½ teaspoon baking powder
2 eggs
¾ cup sugar
1 tablespoon vanilla extract
1 teaspoon fresh lemon juice
¹⁄8 teaspoon salt
½ cup vanilla chips
cooking spray
Combine first 3 ingredients in small bowl;
reserve.
Place eggs, sugar, vanilla, lemon juice, and
salt in large mixing bowl. Start at Speed
1/Low and gradually increase to Speed
3/Medium. Mix until thick and smooth,
about 3 minutes.
Add dry ingredients to egg mixture in 3
additions, mixing on Speed 1/Low for 30
seconds after each addition.
Add chips and continue mixing on Speed
1/Low until just incorporated, 15 to 20
seconds.
Preheat oven to 350°F. Coat two baking
sheets with cooking spray. Divide dough in
5
half; place each half on a baking sheet
and shape into a 10 x 3-inch rectangle.
Bake for 12 to 14 minutes or until
toothpick inserted in center comes out
clean. Top should not be brown. Do not
overbake or biscotti will be too dry. Cool
on baking sheet 10 minutes.
Cut each rectangle crosswise into 10 to 12
slices (about ¾-inch wide). Place cut side
down on baking sheet. Bake for 11 to 13
minutes or until crisp*. Remove from
baking sheet and cool on wire rack.
*If chips brown too much near the end of
the baking period, turn oven off and leave
biscotti in oven to cool for remaining 3 to
5 minutes, or until crisp.
Note: For best results, store biscotti in an
air-tight container. Biscotti may also be
frozen; defrost before serving.
Nutritional information per biscotti:
Calories 89 (18% from fat) • carb. 17g • pro. 1g
• fat 2g • sat. fat 1g • chol. 18mg • sod. 30mg
SmartPowerTM Tip:
Add chocolate chips, nuts, raisins, etc. to
doughs and batters using Speed 1/Low. It
is not necessary to mix them in by hand.
Oatmeal Monster
Cookies
These yummy cookies may just become
your all-time favorites. They're loaded with
add-ins that are sure to wow family and
Makes 60 cookies (1 ounce each)
2 cups unbleached, all-purpose
flour
1½ teaspoons baking soda
1 teaspoon salt
1¹⁄
cups butter
³
1¹⁄
cups light brown sugar
³
1¹⁄
cups granulated sugar
³
2 eggs
1½ teaspoons vanilla extract
4 cups quick cooking oats
²⁄
cup coarsely chopped pecans
³
²⁄
cup chocolate chips
³
²⁄
cup shredded coconut
³
²⁄
cup M&Ms
³
²⁄
cup raisins
³
vegetable oil cooking spray
Combine flour, baking soda and salt in a
small mixing bowl; reserve. Preheat oven
to 350°F.
In large mixing bowl, cream butter and
sugars on Speed 1/Low until light and
fluffy, about 1 to 2 minutes. Add eggs and
vanilla and beat on Speed 2/Low until well
blended, about 1 minute.
friends.
®
Add flour mixture to creamed mixture in 4
additions; beat on Speed 1/Low after each
addition until well blended. Add pecans
and continue beating on Speed 1/Low
until just blended. Add chocolate chips
and next 3 ingredients; continue beating
on Speed 1/Low until blended, about 20
to 30 seconds.
Grease baking sheets with cooking spray.
Drop dough by rounded tablespoons onto
baking sheet and bake until golden brown,
about 10 to 12 minutes. Remove from
baking sheet and cool on wire rack.
Nutritional information per cookie:
Calories 147 (44% from fat) • carb. 19g • pro. 2g
• fat 7g • sat. fat 3g • chol. 18mg • sod. 111mg
Carrot-Apple Bundt
This cake makes a satisfying treat for
breakfast or brunch. Served with Rum
Sauce (recipe follows), it becomes a
Makes 16 servings
cooking spray
¼ cup unsweetened applesauce
1 cup milk (whole may be used)
3 cups unbleached, all-purpose
flour
2 teaspoons baking powder
1 teaspoon baking soda
1½ teaspoons cinnamon
Cake
delicious dessert.
6
¼ teaspoon ground cloves
1 cup firmly packed brown
sugar
½ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup shredded carrot (about 2
medium or 1 large)
½ cup chopped apple (about ½
medium apple)
Preheat oven to 350°F. Coat 12-cup bundt
pan with cooking spray.
Combine applesauce and milk in a small
mixing bowl; reserve. Combine flour and
next 4 ingredients in small bowl; reserve.
In a large mixing bowl, beat brown sugar
and oil on Speed 1/Low until well blended,
about 1 minute. Add eggs and vanilla and
beat on Speed 3/Medium until well
blended, about 20 seconds.
Add flour mixture to brown sugar mixture
(in 4 additions) alternately with applesauce
mixture, beginning and ending with flour
mixture. Mix on Speed 1/Low after each
addition until well blended, about 2
minutes.
Add shredded carrot and chopped apple.
Mix on Speed 1/Low until just blended.
Add batter to pan and bake until toothpick
inserted in center comes out clean, about
45 to 50 minutes.
Cool in pan 15 minutes. Remove from pan
and cool completely on wire rack.
Nutritional information for cake made with
whole milk and served with Rum Sauce:
Calories 332 (40% from fat) • carb. 43g • pro. 4g
• fat 15g • sat. fat 5g • chol. 47mg • sod. 187mg
Nutritional information for cake served
without Rum Sauce:
Calories 202 (37% from fat) • carb. 28g • pro. 4g
• fat 8g • sat. fat 1g • chol. 29mg • sod. 116mg
Rum Sauce
Makes 2 cups
1 cup firmly packed brown
sugar
½ cup dark corn syrup
½ cup half-and-half
½ stick butter
¼ cup light rum
1 teaspoon vanilla extract
In a medium saucepan over low heat, stir
brown sugar, corn syrup, half-and-half,
and butter until boiling, about 9 to 10
minutes.
Remove from heat and stir in rum and
vanilla.
Note: Sauce may be made ahead and
stored in the refrigerator up to 5 days.
Serve hot or cold.
Serving suggestion: Spread 2
tablespoons Rum Sauce on dessert plate.
Place slice of cake over sauce. Drizzle
additional sauce over cake, if desired.
For a lower calorie dessert, sprinkle
confectioners’ sugar over cake instead of
rum sauce and serve.
Nutritional information
per serving (2 tablespoons):
Calories 130 (46% from fat) • carb. 15g • pro. 0g
• fat 7g • sat. fat 4g • chol. 18mg • sod. 71mg
Chocolate Kahlúa Cake
You’ll be proud to serve this appealing
cake to family and friends. Its mild
chocolate flavor and delicate crumb make
Makes two 9-inch layers (10 servings)
cooking spray
2 cups sifted cake flour
1 teaspoon baking soda
½ teaspoon salt
3 eggs, separated
1½ cups sugar, divided
½ cup butter or margarine
slightly softened
2 tablespoons Kahlúa or other
coffee liqueur
3 1-ounce squares unsweetened
chocolate, melted
6 tablespoons evaporated milk
1 cup sour cream
(lowfat works well)
it a winner.
7
Loading...