INSTRUCTION AND
RECIPE BOOKLET
HM-6 Series Power Advantage® 6-Speed Hand Mixer
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
hm6_20ce074057_eng_ib.indd 1hm6_20ce074057_eng_ib.indd 1 6/15/20 4:38 PM6/15/20 4:38 PM
1
CONTENTS
Important Safeguards.............. 2
Features and Benefits ............. 3
Use, Care and Maintenance......... 4
Quick Reference Guide ............ 4
Recipes......................... 5
Warranty ....................... 23
IMPORTANT
SAFEGUARDS
When using an electrical appliance, basic
safety precautions should always be taken,
including the following:
1. Read all instructions.
2. To protect against risk of electric
shock, do not put the hand mixer or
cord in water or other liquids. If hand
mixer or cord falls into liquid, unplug
the cord from outlet immediately.
Do not reach into the liquid.
3. This appliance is not intended for
use by children or by persons with
reduced physical, sensory, or mental
capabilities, or lack of experience
and knowledge. Close supervision
is necessary when any appliance is
used near children. Children should be
supervised to ensure that they do not
play with the appliance.
4. Turn the appliance OFF, then unplug
from the outlet when not in use, before
assembling or disassembling parts and
before cleaning. To unplug, grasp the
plug and pull from the outlet. Never pull
from the power cord.
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. Contact the
manufacturer at their customer service
telephone number for information on
examination, repair, or adjustment.
8. The use of attachments not
recommended by Cuisinart may cause
fire, electric 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 surface,
including the stove.
Do not operate your appliance in an
12.
appliance garage or under a wall
cabinet. When storing in an appliance
garage, always unplug the unit from
the electrical outlet. Not doing so
could create a risk of fire, especially if
the appliance touches the walls of the
garage or the door touches the unit as
it closes.
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. The maximum rating is based
on the attachment that draws the
greatest load (power or current); other
recommended attachments may draw
significantly less power or current.
2
hm6_20ce074057_eng_ib.indd 2hm6_20ce074057_eng_ib.indd 2 6/15/20 4:38 PM6/15/20 4:38 PM
FEATURES
AND BENEFITS
250 Watt DC Motor
Powerful enough to easily cut through
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.
Easy To Clean
With
a smooth, sealed base, the mixer wipes
clean instantly.
1. Speed Control
Provides fingertip control for all speeds.
2. Rotating Cord
Unique center cord will freely rotate with
comfort for right- or left-handed use.
3. Soft-Grip Handle
For maximum comfort.
4. Beater Release Lever
Conveniently located for easy ejection
of beaters.
5. Heel Rest
Allows mixer to rest upright on
countertop.
6. Easy-Clean Beaters
Two extra-wide beaters for easy aerating,
mixing, and whipping. Designed with no
center post to prevent ingredients from
clogging up beaters. Beaters are easy to
clean and dishwasher safe.
7. BPA Free
All materials that come in contact with
food are BPA free.
1
2
3
4
5
6
3
hm6_20ce074057_eng_ib.indd 3hm6_20ce074057_eng_ib.indd 3 6/15/20 4:38 PM6/15/20 4:38 PM
USE, CARE AND
MAINTENANCE
Inserting Beaters
1. With the mixer turned OFF and
unplugged, 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
Turning Mixer On and Changing Speeds
1.
To turn mixer on, simply push the switch
forward to Speed 1.
2. Push the switch forward to increase the
speed. To turn off your mixer, position
the switch to OFF.
Removing and Cleaning Beaters
Before cleaning the Power Advantage®
1.
Hand Mixer, set the speed control to
OFF and unplug it from the wall
outlet. Lift the beater release lever
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
LIQUIDS TO CLEAN. Wipe with a
damp cloth or sponge. Do not use
abrasive cleansers, which could
scratch the surface.
NOTE: DO NOT USE THE
CUISINART® HAND MIXER ON
NONSTICK COOKWARE.
Maintenance
Any other servicing should be performed by an
authorized service representative.
QUICK REFERENCE GUIDE
MIXING TECHNIQUES
The Power Advantage
always be set on the lowest speed when
you start mixing.
Speed 1
• Start mixing most ingredients together
• Combine dry ingredients
• Start creaming butter and sugar
• Start whipping cream
• Start whipping egg whites
®
Hand Mixer should
• Add flour to batters, or liquids to dry
ingredients
Speed 2
• Sift and aerate dry ingredients
• Mash potatoes/squash
• Mix heavy cookie doughs
• Add nuts, chips, and dried fruit to doughs
and batters
• Add eggs to batters/doughs
• Mix pudding ingredients
Speed 3
• Complete beating cake mixes and batters
• Cut cold butter into dry ingredients
(for pie doughs, biscuits, and pastries)
• Complete mixing frostings
• Whip potatoes/squash
• Beat whole eggs/yolks
Speed 4
• Cream butter and sugar until light
and fluffy
Speed 5
• Whip egg whites
• Whip butter or cream cheese to light and
fluffy consistency for dips and spreads
Speed 6
• Complete whipping cream
• Complete whipping egg whites/meringues
4
hm6_20ce074057_eng_ib.indd 4hm6_20ce074057_eng_ib.indd 4 6/15/20 4:38 PM6/15/20 4:38 PM
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 or cream cheese combine
more thoroughly at room temperature.
• Remove butter for recipe first and cut into
½-inch pieces, then measure out remaining
ingredients for recipe. This will hasten the
warming process. Do not warm butter 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
Advantage® Hand 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.
®
Power
• 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 whites, reserve that egg for another
use. Just a drop of egg yolk will prevent
the whites from whipping properly.
• To achieve the highest volume when
whipping egg whites, the mixing bowl and
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.
Breakfast:
Lemon Ginger Scones ........................... 6
Blueberry Muffins ................................... 6
Gluten-Free Banana Muffins .................. 7
Apple Cider Doughnuts .......................... 7
Cinnamon Swirl Coffee Cake ................. 8
Lemon Pound Cake .............................. 9
Maple Butter ........................................... 9
Savories:
Bacon and Swiss Quiche ..................... 10
Pâte Brisée ........................................... 10
Spinach Artichoke Dip ......................... 11
Creamy Mashed Potatoes .................... 11
Mashed Maple Sweet Potatoes ........... 11
Sweet Potato Biscuits .......................... 12
Sweets:
Lemon Thyme Shortbread ................... 12
Strawberry Sandwich Cookies ............. 13
Buckwheat Chocolate Chunk Cookies ... 14
Crunchy Peanut Butter Chip Cookies ....14
Edible Cookie Dough (with variations) .... 15
Bittersweet Espresso Brownies ........... 15
Blonde Brownies (Blondies) ................. 16
Blueberry Crumble Bars ....................... 16
Golden Layer Cake .............................. 17
Berries and Cream Frosting ................. 17
5
hm6_20ce074057_eng_ib.indd 5hm6_20ce074057_eng_ib.indd 5 6/15/20 4:38 PM6/15/20 4:38 PM
Deep Chocolate Layer Cake ................ 18
Cream Cheese Frosting ....................... 19
Gluten-Free (and Vegan!)
Golden Cupcakes with Dairy-Free
Vanilla Frosting ..................................... 19
Angel Food Cake .................................. 20
Sour Cream Cheesecake ..................... 20
Chocolate Cream Pie ........................... 21
Classic Whipped Cream ....................... 22
Royal Icing ............................................ 22
Lemon Ginger Scones
Not too sweet, these scones are a
perfect match for a steamy cup of tea
in the morning.
Makes 8 scones
2½ cups cake flour, plus more
for shaping
2 tablespoons granulated sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
Grated zest of 1 lemon
(about 1 tablespoon)
6 tablespoons unsalted butter, cut into
½-inch cubes, room temperature
(for about 5 to 10 minutes, be sure
the butter is not too soft)
1 cup buttermilk
1 large egg
¼ cup chopped, candied ginger
Egg wash (1 large egg plus
1 teaspoon water, whisked well)
Turbinado sugar, for sprinkling
1. Put the flour, sugar, baking powder, baking
soda, salt, and zest in a large mixing bowl.
Mix the dry ingredients on Speed 1 to fully
combine. Reserve.
2. Put the buttermilk and egg in a small bowl.
Mix on Speed 1 to combine. Add the butter
to the dry ingredients and mix on Speed 3
until mixture is shaggy. Reduce the speed
to 1. With the mixer running, slowly add
the liquid ingredients, and then the ginger,
until just combined; do not over-mix.
3. Pour the mixture onto a clean counter/large
cutting board. Form the dough into a
10-inch cylinder. Using a sharp knife, cut
into 8 even rounds. Place on a parchmentlined baking sheet. Cover lightly and
transfer to a refrigerator to chill for a
minimum of 1 hour, or up to overnight.
4. Once chilled, preheat oven to 400°F with
the rack in the middle position. Brush each
scone with egg wash and sprinkle with the
turbinado sugar.
5. Bake in preheated oven for about 25 to 30
minutes, or until golden brown. Allow to
cool before serving.
Nutritional information per scone:
Calories 264 (35% from fat) • carb. 40g
pro. 5g • fat 9g • sat. fat 6g • chol. 47g
sod. 440 g • calc. 99mg • fiber 1g
Blueberry Muffins
Everyone has a favorite muffin,
and this is quickly becoming ours.
The orange zest should not be
overlooked – it pairs so perfectly with
the bright blueberry flavor.
Makes 12 muffins
Nonstick cooking spray
2 cups unbleached, all-purpose flour
¹⁄³ cup granulated sugar
¹⁄³ cup packed light brown sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon grated orange zest
¾ cup buttermilk, room temperature
½ cup vegetable oil
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup fresh or frozen, thawed,
blueberries
½ teaspoon turbinado sugar
1. Preheat oven to 400°F with a rack in the
middle position. Lightly coat a regular
12-cup muffin pan with nonstick cooking
spray; reserve.
2. Put the flour, sugars, baking powder and
soda, salt, cinnamon, and zest in a large
mixing bowl. Using Speed 1, mix until well
combined, about 40 seconds. Reserve.
3. In a small bowl, mix the buttermilk, oil,
egg, and vanilla extract using Speed 1.
6
hm6_20ce074057_eng_ib.indd 6hm6_20ce074057_eng_ib.indd 6 6/15/20 4:38 PM6/15/20 4:38 PM
Still using Speed 1, gradually add the liquid
ingredients to the bowl of dry ingredients.
Once almost fully mixed in, add the
blueberries and gently mix until just
combined. Spoon evenly into prepared
muffin cups. Sprinkle the turbinado sugar
on the top of each muffin.
4. Bake in the preheated oven for about 18
to 20 minutes, or until a cake tester comes
out clean.
Nutritional information per muffin:
Calories 209 (41% from fat) • carb. 28g
pro. 3g • fat 10g • sat. fat 1g • chol. 16g
sod. 178g • calc. 45mg • fiber 1g
Gluten-Free Banana Muffins
The all-purpose, gluten-free flour mixes
make gluten-free baking easy and
convenient. There are a number of
different brands on the market to
choose from, so taste a few and find
your favorite.
Makes 12 muffins
Nonstick cooking spray
2 cups gluten-free, all-purpose flour
½ cup rolled oats, not quick cooking
¹⁄³ cup granulated sugar
¹⁄³ cup packed light brown sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon xanthan gum (optional –
only if flour blend does not have it in
list of ingredients)
½ teaspoon ground cinnamon
½ cup vegetable oil
2 large eggs, room temperature
½ teaspoon pure vanilla extract
1½ cups mashed, very ripe bananas
(about 3 medium bananas)
1. Preheat oven to 375°F with the rack in
the middle position. Lightly coat a regular
12-cup muffin pan with nonstick cooking
spray; reserve.
2. Put the flour, oats, both sugars, baking
powder and soda, salt, xanthan gum
(if using), and cinnamon into a mixing bowl.
Mix on Speeds 1 to 2 until fully combined,
about 30 seconds.
3. In a separate, large mixing bowl, mix the
remaining ingredients on Speed 3 until
smooth and creamy, about 1 to 2 minutes.
Add the dry ingredients and mix on Speed
2 until fully combined.
4. Spoon evenly into prepared muffin cups.
Bake in the preheated oven for about 16
to 18 minutes, or until a cake tester comes
out clean.
Nutritional information per muffin:
Calories 248 (38% from fat) • carb. 37g
pro. 3g • fat 11g • sat. fat 1g • chol. 31g
sod. 223g • calc. 92mg • fiber 3g
Apple Cider Doughnuts
Be sure to use the best quality cider
that you can find, not juice, for a true
apple flavor.
Makes 12 doughnuts
Nonstick cooking spray,
or softened butter
2 cups unbleached, all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1½ teaspoons baking powder
½ teaspoon kosher salt
6 tablespoons unsalted butter, room
temperature and cut into four pieces
²⁄³ cup packed light brown sugar
¼ cup granulated sugar
2 tablespoons pure maple syrup
2 large eggs, room temperature
1 teaspoon pure vanilla extract
¾ cup apple cider
¼ cup buttermilk, room temperature
6 tablespoons unsalted butter, melted
and warm
²⁄³ cup granulated sugar
1 teaspoon ground cinnamon
Pinch kosher salt
1. Coat a standard doughnut pan with
nonstick cooking spray or softened butter;
reserve. Preheat oven to 350°F with the
rack in the middle position.
2. Put the flour, 1 teaspoon of cinnamon,
nutmeg, baking powder, and ½ teaspoon
of salt into a medium mixing bowl. Mix on
7
hm6_20ce074057_eng_ib.indd 7hm6_20ce074057_eng_ib.indd 7 6/15/20 4:38 PM6/15/20 4:38 PM
Speed 2 to thoroughly combine, a minimum
of 30 seconds; reserve.
3. Put the softened butter, brown sugar, ¼
cup of granulated sugar, and pure maple
syrup in a large mixing bowl. Start on
Speed 2 and increase to Speed 4, until
light and creamy, about 1 minute. Gradually
add the eggs, one at a time, using Speed
2, and then add the vanilla extract.
4. Combine the apple cider and buttermilk
in a liquid measuring cup. Add the dry
ingredients to the batter, in three additions,
alternating with the cider/buttermilk.
Be sure to mix gently, but thoroughly,
using Speed 2.
5. Transfer batter to the prepared doughnut
molds.
6. Put in the preheated oven and bake until
browned and set, about 15 to 20 minutes
(this will depend on the oven and pan
being used).
7. While doughnuts are baking, keep the 6
tablespoons of melted butter warm, and
then combine the ²⁄³ cup granulated sugar,
1 teaspoon of cinnamon, and pinch of salt
together in a shallow bowl. Using the hand
mixer on Speed 1, whisk until combined;
reserve.
8. Remove pan from the oven and allow
doughnuts to rest in the pan for 5 to 6
minutes. Once they have rested, carefully
remove and brush them with melted butter,
then gently toss in the cinnamon sugar.
These are best served and consumed
immediately!
Nutritional information per doughnut:
Calories 299 (35% from fat) • carb. 45g
pro. 3g • fat 12g • sat. fat 7g • chol. 61mg
sod. 146mg • calc. 18mg • fiber 1g
Cinnamon Swirl Coffee Cake
This coffee cake is rich, buttery, and
chock-full of cinnamon. It is best made
and served the same day.
Makes one 9-inch round cake,
12 servings
Filling/Topping:
½ cup toasted walnuts, chopped
¼ cup granulated sugar
1 tablespoon ground cinnamon
Pinch kosher salt
Cake:
1¾ cups unbleached, all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
8 tablespoons (1 stick) unsalted butter,
room temperature and cut into four
pieces, plus more for pan
½ cup granulated sugar
¼ cup packed light brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup plain Greek yogurt , preferably
full fat
1. Coat 9-inch round pan with softened
butter; reserve. Preheat oven to 350°F
with the rack in the middle position.
2. Put the filling/topping ingredients into a
small mixing bowl. Mix on Speed 1 until
combined. Reserve.
3. Put the flour, salt, baking powder, and
baking soda into a medium mixing bowl.
Mix on Speed 2 to thoroughly combine,
a minimum of 30 seconds; reserve.
4. Put the butter and sugars in a large
mixing bowl. Mix, starting on Speed 2
and increasing to Speed 4, until light and
creamy, about 2 minutes. Gradually add
the eggs, one at a time, using Speed 3,
and then the vanilla extract and the yogurt.
Add the dry ingredients in two additions
and be sure to mix gently, but thoroughly,
using Speed 2.
5. Transfer half of the batter to the prepared
cake pan. Top with half of the nut filling/
topping, and then add the remaining batter.
Smooth to the edges of the pan, and then
top with the remaining nut mixture.
6. Put in the preheated oven and bake until
browned and set, about 45 minutes.
Nutritional information per serving:
Calories 245 (41% from fat) • carb. 31g
pro. 5g • fat 11g • sat. fat 5g • chol. 51mg
sod. 161mg • calc. 50mg • fiber 1g
8
hm6_20ce074057_eng_ib.indd 8hm6_20ce074057_eng_ib.indd 8 6/15/20 4:38 PM6/15/20 4:38 PM
Loading...