Cuisinart Recipe Booklet User Manual

Recipe Booklet

SMOOTHIES, SHAKES, SOUPS & MORE!

Instruction

Booklet

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CUISINART®SMOOTH OPERATOR®BLENDER

RECIPE TIPS

The simple recipes that follow include some
Cuisinart favorites as well as some creative com­binations that are sure to please your friends and
family. Thanks to the superior ice crushing power
of the Smooth Operator
able to make delicious frozen drinks.

Chopping Nuts: Place
blender jar and cover blender. Set on low and
pulse until desired chop is achieved. Pulse fewer
times for coarsely chopped nuts. For best results
process small amounts,

Bread, Cookie or Cracker Crumbs: Break or
cut bread, cookies or crackers into pieces
or less in size. For best bread results, use day­old bread (drier bread works best). Place bread,
cookie or cracker pieces in blender jar. Set on
low or high and pulse to chop, then blend contin­uously until desired texture of crumbs is achieved.
For best results, process 1 cup or less at a time.

Crushing Ice: Add up to 10 standard ice cubes
to the blender jar. Cover. Press the Pulse button,
then press the high button, using short bursts,10
times, or until cubes are the consistency of snow.
Turn blender off. Pulse fewer times if coarsely
chopped ice is desired.

Grating Fresh Citrus Zest: For best results,
blender jar and cutting assembly must be clean
and dry. Remove zest from fruit in strips using
a vegetable peeler; use a sharp knife to remove
the bitter white pith from the underside of the
zest. Cut strips in half. Process no more than
8 strips at a time (zest of 1 medium lemon).
Add strips and 1 teaspoon sugar or coarse salt
(from recipe) to the blender jar. Cover blender
jar. Set on low; blend for 15 to 20 seconds. Turn
blender off.

Baby Food: Combine
fruit or meat with 3 to 4 tablespoons liquid (water,
milk, fruit juice, broth, or cooking liquid) in the
blender jar. Set on Low or High. Blend for 15 to
20 seconds until a smooth purée is reached.

®

Blender, you’ll also be

1

⁄2 cup shelled nuts in the

1

⁄2 cup or less.

1

⁄2-inch

1

⁄2 cup cooked vegetables,

Add more liquid as necessary and process further
until desired texture is reached. For “junior” type
foods, set on high and use the pulse function.
Always consult with your pediatrician/family
physician concerning the best foods for your baby
and when to introduce new foods to his/her diet.

Grinding Hard Cheese: Cut cheese into

1

⁄2-inch
pieces; remove all outer hard rind. Place cheese
in blender jar. Set on low. Pulse to chop cheese,
10 to 12 times, then blend until desired grind is
reached. For best results, grind no more than 3
ounces of cheese at a time.

Grinding Spices: For best results, blender jar
and cutting assembly must be clean and dry.

1

Add

⁄4 to 1⁄2 cup of spices/seeds/peppercorns to
blender jar. Set on low or high; pulse to break up,
then blend for 20 to 40 seconds. Turn blender off.

Whipping Cream: If possible, chill blender
jar and cutting assembly in refrigerator for
15 minutes. Add 1 cup heavy or whipping cream
to blender jar. Cover jar. Set on low and pulse
(1-second pulses) 20 to 30 times until cream is
thickened. (Do not overblend – bits of butter will
begin to form.) If desired, add 1 tablespoon sugar
and 1 to 2 teaspoons of vanilla or other flavoring.
Consistency with be that of a thickened but not
fluffy whipped cream and is most appropriate for
topping desserts or coffee drinks.

Puréeing Hot Mixtures: When using the blender
to purée hot mixtures such as creamed soups
and baby foods, strain the solids from the liquid,
reserving the cooking liquid. Allow hot foods to
cool slightly before blending to prevent steam
buildup, which may cause the lid to lift up from
the blender jar. Place the cooked solids in the
blender jar along with

1

⁄2 to 1 cup of the reserved
cooking liquid. Pulse to chop, then blend until
desired consistency/purée is reached.

NOTE: It is highly recommended NOT to dis­pense hot ingredients through the dispenser tap.

Keep ice cubes made of juices, yogurt, milk or
fruit purées on hand, and use instead of plain ice

when making smoothies and frosty beverages to
prevent diluting the drink.

For quick cleaning, add 1 cup of warm water
and a drop of liquid dish soap to the blender jar.
Cover and blend on low or high for 30 seconds
or more as needed. Discard the soapy water and
rinse blender thoroughly before the next use.

Keep your blender out on the counter within easy
reach and you will be surprised how often you
will use it.

RECIPES

SMOOTHIES, SHAKES,
FRAPPÉS, FROZEN
BEVERAGES

Fresh Fruit Smoothie

Layers of fresh fruit blend in just seconds

to make this all-fruit smoothie.

Makes six 8-ounce servings

1

2 cup orange juice

⁄
1 cup cantaloupe, cut into 1-inch pieces
1 cup raspberries (fresh or frozen)

3

4 cup pineapple chunks,

⁄

cut into 1-inch pieces
(fresh or canned, drained)

1 cup navel orange segments,

cut into 1-inch pieces

1 cup strawberries, hulled and halved

3

4 cup mango chunks, cut into 1-inch pieces

⁄
1 medium banana, cut into
1 cup ice cubes (about 6 standard)

Attach the dispenser tap to the blender collar.

Layer the ingredients in the blender jar in the
order listed. Place cover with blending stick on

1

2-inch slices

⁄

2

the blender jar. Press On. Turn blender on high
and process for 25 to 30 seconds until smooth.
Press Off once it is smooth, if not dispensing
immediately.

To dispense smoothie: With blender on high,
place a cup or pitcher under the dispenser tap.
Pull down the dispenser tap and stir contents
with the blending stick as smoothie is dispensing.

Note: The riper the fruit, the sweeter the smoothie.

Nutritional information per serving:

Calories 101 (4% from fat) • carb. 25g • pro. 2g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 10mg • calc. 35mg • fiber 4g

Taste of the Tropics

Smoothie

Makes 5 cups

2 cups pineapple (fresh or frozen),

cut into 1-inch pieces
1 mango, cut into cubes (about 1 to 1⁄2 cups)
1 cup frozen papaya
1frozen banana, cut into 1-inch pieces
2 cups orange/peach/mango juice blend
5 ounces dark rum (optional)

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender jar.
Press On. Turn blender on high and process for
25 to 30 seconds until smooth. Press Off once it
is smooth, if not dispensing immediately.

To dispense smoothie: With blender on high,
place a cup or pitcher under the dispenser tap.
Pull down the dispenser tap and stir contents
with the blending stick as smoothie is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 70 (4% from fat) • carb. 17g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 2mg

• calc. 14mg • fiber 1g

Cocoa Banana Smoothie

Makes 4 cups

2

frozen bananas, cut into 1-inch pieces
6ounces lowfat coffee yogurt
3 tablespoons chocolate syrup

1

⁄2 teaspoon espresso powder
1 cup vanilla soymilk
6-8 ice cubes

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender jar.
Press On. Turn blender on high and process for
25 to 30 seconds until smooth. Press Off once it
is smooth, if not dispensing immediately.

To dispense smoothie: With blender on high,
place a cup or pitcher under the dispenser tap.
Pull down the dispenser tap and stir contents
with the blending stick as smoothie is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 70 (12% from fat) • carb. 14g • pro. 2g

• fat 1g • sat. fat 0g • chol. 1mg • sod. 25mg

• calc. 41mg • fiber 1g

Breakfast Banana

Berry Smoothie

This meal-in-a-smoothie is a

perfect start to the day.

1

2 cups

Makes 3

1frozen banana, cut into 1-inch pieces
1 cup fresh strawberries
1 cup frozen berries

1

1

⁄2 cup fat-free vanilla yogurt
1tablespoon protein powder

⁄

(raspberries or strawberries)

1

⁄2 cups orange juice or soymilk

(soy or whey)

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender jar.
Press On. Turn blender on high and process for
25 to 30 seconds until smooth. Press Off once it
is smooth, if not dispensing immediately.

To dispense smoothie: With blender on high,
place a cup or pitcher under the dispenser tap.
Pull down the dispenser tap and stir contents with
the blending stick as smoothie is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 70 (5% from fat) • carb. 12g • pro. 5g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 11mg

• calc. 79mg • fiber 2g

Power Berry

Antioxidant Smoothie

Makes about 5 cups

1 cup frozen blueberries
11⁄4 cups fresh strawberries, quartered
1 cup frozen raspberries
31⁄2 cups orange juice
2 tablespoons protein powder
1-2 tablespoons wheat germ

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender jar.
Press On. Turn blender on high and process for
25 to 30 seconds until smooth. Press Off once it
is smooth, if not dispensing immediately.

To dispense smoothie: With blender on high,
place a cup or pitcher under the dispenser tap.
Pull down the dispenser tap and stir contents with
the blending stick as smoothie is dispensing.

2

Nutritional information per 1⁄

Calories 92 (7% from fat) • carb. 16g • pro. 6g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 3mg

• calc. 79mg • fiber 2g

-cup serving:

3

Sunshine Smoothie

This smoothie is the next best thing

to being on the beach!

Makes 41⁄2 cups

2 cups frozen pineapple, cut into

1-inch chunks

2

frozen bananas, cut into 1-inch pieces
1 cup frozen peaches
2 tablespoons cream of coconut
11⁄2 cups orange/peach/mango juice blend

(orange juice may be substituted)

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender
jar. Press On. Turn blender on high and process
for 25 to 30 seconds until smooth.
once it is smooth, if not dispensing immediately.

To dispense smoothie: With blender on high,
place a cup or pitcher under the dispenser tap.
Pull down the dispenser tap and stir contents
with the blending stick as smoothie is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 77 (12% from fat) • carb. 17g • pro. 1g

• fat 1g • sat. fat 1g • chol. 0mg • sod. 3mg

• calc. 9mg • fiber 1g

Press Off

Cran-Raspberry

Lemon Smoothie

Makes 5 cups

1

⁄2 cup frozen cranberries

2 cups lemon sorbet

11⁄
1 cup fresh or frozen raspberries
2 cups orange/peach/mango juice blend

(orange juice may be substituted)

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender
jar. Press On. Turn blender on high and process
for 25 to 30 seconds until smooth. Press Off
once it is smooth, if not dispensing immediately.

To dispense smoothie: With blender on high,
place a cup or pitcher under the dispenser tap.
Pull down the dispenser tap and stir contents
with the blending stick as smoothie is dispensing.

Note: This smoothie is on the tart side. If you
prefer a sweeter smoothie, just add a tablespoon
or two of sugar.

Nutritional information per 1⁄2-cup serving:

Calories 85 (1% from fat) • carb. 21g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 3mg

• calc. 12mg • fiber 1g

Watermelon

Strawberry Cooler

This cooler makes a sweet, refreshing treat

Makes 4 cups

11⁄2 cups strawberry sorbet, softened
2 tablespoons fresh lime juice
4

cups fresh watermelon, cut into cubes

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender
jar. Press On. Turn blender on high and process
for 25 to 30 seconds until smooth. Press Off
once it is smooth, if not dispensing immediately.

To dispense cooler: With blender on low, place a
cup or pitcher under the dispenser tap. Pull
down the dispenser tap and stir contents with
the blending stick as cooler is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 68 (5% from fat) • carb. 17g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 6mg

• calc. 10mg • fiber 1g

Cucumber Melon

Agua Fresca

The ultimate refreshing drink

on a hot summer day.

Makes 41⁄2 cups

21⁄2 cups cucumber, peeled,

seeded and chopped

11⁄2

cups honeydew melon, cut into cubes
2tablespoons lime juice
2 tablespoons fresh mint,

roughly chopped
11⁄2-inch piece fresh ginger,

peeled and chopped

1

⁄2 cup apple juice

1

⁄2 cup water

8 ice cubes

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender
jar. Press On. Turn blender on high and process
for 25 to 30 seconds until smooth. Press Off
once it is smooth, if not dispensing immediately.

To dispense: With blender on high, place a cup
or pitcher under the dispenser tap. Pull down the
dispenser tap and stir contents with the blending
stick as drink is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 25 (4% from fat) • carb. 6g • pro.1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 7mg

• calc. 14mg • fiber 1g

Frozen Rum Punch

Makes 5 cups

1

cup frozen pineapple, pre-cut chunks
1 cup canned pineapple in juice
1 cup mango sorbet

4

3

4 cup rum

⁄

1

1

⁄2 tablespoons grenadine

1

⁄4 cup lime juice

(approximately 4 limes)

8 ice cubes

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender
jar. Press On. Turn blender on high and process
for 25 to 30 seconds until smooth. Press Off
once it is smooth, if not dispensing immediately.

To dispense punch: With blender on high, place a
cup or pitcher under the dispenser tap. Pull
down the dispenser tap and stir contents with
the blending stick as punch is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 91 (1% from fat) • carb. 14g • pro. 0g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg

• calc. 7mg • fiber 1g

Campari Grapefruit Slushy

Once you acquire a taste for this slightly bitter

beverage, it will become a favorite flavor.

Makes about 6 cups

6 pink grapefruits, cut into sections,

reserved with juices

1

2 cup Campari

⁄

1

⁄4 cup Grand Marnier

6 ice cubes

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender
jar. Press On. Turn blender on high and process
for 25 to 30 seconds until smooth. Press Off
once it is smooth, if not dispensing immediately.

To dispense slushy: With blender on high, place
a cup or pitcher under the dispenser tap. Pull

®

®

down the dispenser tap and stir contents with
the blending stick as slushy is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 73 (1% from fat) • carb. 11g • pro. 0g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg

• calc. 9mg • fiber 1g

Peach Raspberry

Grand Margarita

Makes 31⁄2 cups

2 cups frozen peaches

3

⁄4 cup frozen raspberries

1 cup raspberry or peach sorbet

1

⁄4 cup Grand Marnier

1

2 cup tequila

⁄

2 tablespoons fresh lime juice

1

⁄2 cup orange juice

®

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender
jar. Press On. Turn blender on high and process
for 25 to 30 seconds until smooth. Press Off
once it is smooth, if not dispensing immediately.

To dispense: With blender on high, place a cup
or pitcher under the dispenser tap. Pull down the
dispenser tap and stir contents with the blending
stick as drink is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 144 (0% from fat) • carb. 21g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 2mg

• calc. 8mg • fiber 2g

Mocha Mudslide

Makes 5 cups

2 cups coffee ice cream
2 cups chocolate ice cream
1 cup milk

1

4 cup Kahlúa

⁄

1

⁄4 cup vodka

®

2tablespoons Irish cream liqueur

(optional)

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender
jar. Press On. Turn blender on high and process
for 25 to 30 seconds until smooth. Press Off
once it is smooth if not dispensing immediately.

To dispense: With blender on high, place a cup
or pitcher under the dispenser tap. Pull down the
dispenser tap and stir contents with the blending
stick as drink is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 232 (49% from fat) • carb. 22g • pro. 3g

• fat 13g • sat. fat 8g • chol. 46mg • sod. 48mg

• calc. 89mg • fiber 0g

Super Veggie Juice

Get your veggies for the day on the run

in this quick, fresh vegetable juice.

Makes about 4 cups

11⁄2 cups V-8 juice

1

⁄2 cup cherry tomatoes, halved

1

2 red bell pepper, roughly chopped

⁄

1 celery stalk, cut into small dice
1 cup cucumber, peeled, seeded, and

3 tablespoons fresh parsley
2 teaspoons lime juice (about 1⁄2 lime)
3 dashes Tabasco
4-5 ice cubes

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender

1

(about

⁄2 cup)

roughly chopped

®

5

jar. Press On. Turn blender on high and process
for 25 to 30 seconds until smooth. Press Off
once it is smooth, if not dispensing immediately.

To dispense juice: With blender on high, place a
cup or pitcher under the dispenser tap. Pull
down the dispenser tap and stir contents with
the blending stick as juice is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 18 (7% from fat) • carb. 4g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 176mg

• calc. 18mg • fiber 1g

Chocolate Cookies

and Cream Shake

Makes 4 cups

3 cups chocolate ice cream

2 cups lowfat milk

11⁄
10 chocolate sandwich cookies

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender
jar. Press On. Turn blender on high and process
for 25 to 30 seconds until smooth. Press Off
once it is smooth if not dispensing immediately.

To dispense shake: With blender on high, place a
cup or pitcher under the dispenser tap. Pull
down the dispenser tap and stir contents with
the blending stick as shake is dispensing.

Nutritional information per 1⁄2-cup serving:

Calories 189 (41% from fat) • carb. 25g • pro. 4g

• fat 9g • sat. fat 4g • chol. 20mg • sod. 136mg

• calc. 113mg • fiber 0mg

Peppermint Stick

Milkshake

Makes 5 cups

31⁄2 cups vanilla ice cream
2 cups lowfat milk

1

3

-

cup peppermint candies, crushed

⁄2

⁄4

1-2 drops peppermint extract (optional)

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender
jar. Press On. Turn blender on high and process
for 25 to 30 seconds until smooth. Press Off
once it is smooth, if not dispensing immediately.

To dispense shake: With blender on high, place
a cup or pitcher under the dispenser tap. Pull
down the dispenser tap and stir contents with
the blending stick as shake is dispensing.

2

Nutritional information per 1⁄

Calories 184 (29% from fat) • carb. 30g • pro. 3g

• fat 6g • sat. fat 4g • chol. 24mg • sod. 70mg

• calc. 124mg • fiber 0g

-cup serving:

DIPS, SAUCES, AND
DRESSINGS

Chunky Hummus

For this hummus variation the chickpeas

do not get puréed all the way.

Makes about 1 cup

1 small scallion, roughly chopped
1 tablespoon parsley

3

⁄4 teaspoon kosher salt

2 tablespoons tahini

2 tablespoons lemon juice
1 15-ounce can chickpeas
4 tablespoons extra virgin olive oil

Attach dispenser tap to the blender collar.

Place the scallion, parsley, and salt in the
blender. Place cover with blending stick on the
blender jar. Press On and pulse on high 10 to 15
times. Scrape the sides of the blender jar and
add the tahini, lemon juice, and chickpeas in the
order listed and pulse on high about 10 times.
Scrape sides of blender jar and blend on high for
about 25 to 30 seconds. Add the olive oil in a
steady stream through the opening in the blender
jar lid while blending on high for 20 seconds.
Once hummus has reached desired consistency,
press Off.

Transfer the hummus to a bowl and let stand
for 30 minutes before serving, to allow flavors
to develop. Hummus will keep covered in the
refrigerator for up to a week.

4

Nutritional information per 1⁄

Calories 122 (66% from fat) • carb. 8g • pro. 3g

• fat 10g • sat. fat 1g • chol. 0mg • sod. 248mg

• calc. 32mg • fiber 2g

-cup serving:

Black Bean Dip

Makes about 13⁄4 cup

1

⁄2 teaspoon olive oil

1 small garlic clove, smashed

1

2 sweet red bell pepper, chopped into

⁄

1

2-inch dice (about 2 to 3 ounces)

⁄

1 16-ounce can black beans

1

2 teaspoon chipotle peppers

⁄

1

4 cup fromage blanc

⁄

1

⁄2 teaspoon salt

Attach dispenser tap to the blender collar.

In a small sauté pan, heat the olive oil over medi­um heat. Add the garlic clove and chopped red
pepper and sauté for about 5 minutes, until the

6

peppers are slightly browned. Add contents of
pan to the blender jar along with the black
beans, chipotle pepper, fromage blanc, and salt.
Place cover with blending stick on the blender
jar. Press On, pulse on high 10 times. Blend on
high for 15 to 20 seconds. Once ingredients are
puréed, press Off.

Transfer to a small serving bowl. Dip may be used
immediately as a spread for tortillas and quesadil­las or covered with plastic and refrigerated for an
hour to set up to a more dip-like consistency.

Nutritional information per 1⁄4-cup serving:

Calories 51 (8% from fat) • carb. 10g • pro. 5g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 384mg

• calc. 17mg • fiber 3g

Ancho Chile Sauce

A perfect all-purpose sauce for Mexican dishes.

Makes about 2 cups

6 dried ancho chiles
1 tablespoon olive oil
1large shallot (about 3 ounces),

roughly chopped
1 garlic clove, chopped
1 jalapeño, seeds removed, roughly

chopped

1

⁄4 cup white wine

1 cup chicken stock

3

⁄4 teaspoon salt
2 tablespoons honey
1tablespoon lime juice

Reconstitute chiles: place them in a bowl, and
pour boiling water over them so that they are
completely covered. Invert a plate to cover bowl,
keeping the chiles submerged. Allow the chiles to
sit until they soften, about 30 minutes to an hour.
Once soft, remove all seeds and stems, and
reserve.

1

⁄2-quart sauté pan, heat the olive oil over

In a 3
medium heat. Add shallot, garlic, jalapeño, and a
small pinch of salt. Stir and sauté until softened

and slightly browned, about 5 minutes. Stir in
reserved chiles and heat through for about a
minute. Stir in white wine. Scrape any bits that
are clinging to the bottom of the pan. Allow wine
to reduce to almost nothing. Add the chicken
stock, bring to a boil and then reduce to a
simmer for about 10 to 15 minutes.

Place contents of pan into the blender jar and
add remaining salt, honey, and lime juice.

Place cover with blending stick on the blender
jar. Secure the cover tightly with a dishtowel and
your hand. Press On and blend on high for 30 to
40 seconds. Press Off once it is smooth. Serve
chile sauce immediately or keep in refrigerator for
up to a week.

Nutritional information per 1⁄4--cup serving:

Calories 49 (30% from fat) • carb. 7g • pro. 1g

• fat 2g • sat. fat 0g • chol. 0mg • sod. 275mg

• calc. 10mg • fiber 0g

Romesco Sauce

This sauce of Spanish origin is delicious

served with grilled chicken, vegetables,

or even grilled seafood.

Makes about 2 cups

3 tablespoons plus 1 teaspoon extra

virgin olive oil

4 medium tomatoes (about 5 ounces

each), sliced in half

1large sweet red bell pepper

(about 7 to 8 ounces), sliced in half
1 shallot (about 2 ounces) unpeeled
3 garlic cloves, unpeeled
1 cup white bread cubed

(about 1" cubes, crust removed)

1

⁄3 cup roasted almonds,

roughly chopped

1

⁄2 teaspoon paprika
2 tablespoons sherry vinegar
2 tablespoons sherry

1

cup chicken or vegetable stock

⁄4

1

⁄2 teaspoon kosher salt

freshly ground black pepper

Preheat oven to 425°F.

Lightly coat a baking sheet with 1 tablespoon of
olive oil and place the tomatoes, pepper, shallot,
and garlic cloves on it. Roast for about 35 to 40
minutes until all vegetables are blistered and soft.
Place the pepper in a small mixing bowl and seal
tightly with plastic wrap (leave for about 30 min­utes). Remove and discard skins and seeds from
tomatoes and skins from both shallot and garlic.
Reserve.

When the vegetables are almost cool, heat
1 teaspoon of olive oil in a 3

1

⁄2-quart sauté pan
over medium heat. Toast the bread cubes gently
until slightly golden, about 3 minutes. Stir in
roasted tomatoes, shallot, and garlic and heat
gently.

Remove skins and seeds from pepper and
roughly chop. Stir pepper in with the almonds
and paprika and heat for about 1 minute. Add
the sherry vinegar and the sherry, scraping up
any bits that are stuck to the bottom of the pan.
Reduce liquid by half. Add the stock and bring
to a boil. Reduce to simmer for about 4 to
5 minutes.

Place contents of pan into the blender jar plus
the remaining 2 tablespoons of olive oil, salt, and
pepper. Place cover with blending stick on the
blender jar. Secure the cover tightly with a dish­towel and your hand. Press On. Blend on high
for 20 seconds.

Press Off once it is smooth, and adjust seasonings
accordingly.

Serve immediately or place in container to store
in refrigerator for up to one week.

Nutritional information per 1⁄4-cup serving:

Calories 173 (47% from fat) • carb. 19g • pro. 4g

• fat 9g • sat. fat 1g • chol 0mg sod. 108mg

• calc. 27mg • fiber 2g

7

Rustic Tomato Sauce

Makes about 8 cups

1 tablespoon extra virgin olive oil
1onion (8 ounces), peeled and

cut into 1⁄2-inch pieces

2 carrots (4 ounces each), peeled and

cut into 1⁄2-inch pieces

2 ribs celery, trimmed and cut into

1

⁄2-inch pieces
4 cloves garlic, peeled
1 teaspoon dried oregano
1 teaspoon dried basil
4roasted red bell peppers, cut into

1-inch pieces

1

cup dry white wine

⁄2

(such as vermouth)
2 tablespoons tomato paste
3 15-ounce cans recipe-ready diced

tomatoes with juice

1

⁄2 teaspoon kosher salt

1

teaspoon freshly ground black pepper

⁄4

In a 31⁄2-quart saucepan, heat the olive oil over
medium heat. Add the onion, carrots, celery,
garlic, oregano and basil. Cover loosely and cook
until the vegetables are softened, 6 to 8 minutes.
Stir in the roasted red peppers, wine, tomato
paste, and tomatoes. Bring to a boil, then reduce
heat and simmer for 35 to 40 minutes, loosely
covered. Uncover and simmer for 15 to 20
minutes longer to thicken. Turn off heat and
let sit 5 minutes.

Strain the solids from the liquids, and return the
liquid to the saucepan. Place the solids in the
blender jar with
Cover the blender jar. Press On and Pulse. Pulse
10 times to chop. Use a plastic spatula to scrape
the sides of the blender jar. Blend on high for
30 to 40 seconds, until smooth, and press Off.
Return the puréed tomato mixture to the liquid in
the saucepan and reheat gently over medium low
heat. Add salt and pepper.

1

⁄2 cup of the cooking liquid.

Serve immediately or keep in refrigerator for up
to 5 days.

Nutritional information per 1⁄2-cup serving:

Calories 48 (17% from fat) • carb. 8g • pro. 1g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 194mg

• calc. 26mg • fiber 2g

Springtime Chèvre

Dressing

This elegant dressing is wonderful on grilled

vegetables and grilled chicken and is fantastic

on warm potato salad or baked potatoes.

Makes 21⁄2

1

4 cup nonfat yogurt

⁄

1

⁄2 cup buttermilk
161⁄2 ounces chèvre
2scallions, roughly chopped
2 tablespoons fresh parsley
2teaspoons lemon juice

1

2 teaspoon kosher salt

⁄

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender
jar. Press On. Turn blender on high and process
for 30 to 40 seconds until smooth. Press Off
once it is smooth, if not dispensing immediately.

To dispense dressing: With blender on low, place
a serving bowl or pitcher under the dispenser
tap. Pull down the dispenser tap and stir
contents with the blending stick as dressing
is dispensing.

cups

freshly ground black pepper

Nutritional information per 1⁄4-cup serving:

Calories 179 (68% from fat) • carb. 2g • pro. 12g

• fat 14g • sat. fat 9g • chol. 36mg • sod. 277mg

• calc. 235mg • fiber 0g

Creamy Dill Dressing

Makes about 3 cups

1 cup buttermilk

3

⁄4 cup sour cream

1

⁄2 cup light mayonnaise

2

⁄3 cup fresh dill, packed

1tablespoon + 1 teaspoon fresh lemon

juice

1tablespoon chopped shallot

3

⁄4 teaspoon kosher salt

freshly ground pepper

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender
jar. Press On. Turn blender on high and process
for 20 to 30 seconds until smooth. Press Off
once it is smooth, if not dispensing immediately.

To dispense dressing: With blender on low,
place a serving bowl or pitcher under the
dispenser tap. Pull down the dispenser tap
and stir contents with the blending stick as
dressing is dispensing.

Serve dressing immediately or keep in refrigera­tor for up to 5 days.

Nutritional information per 1-ounce serving:

Calories 36 (79% from fat) • carb 1g • pro. 1g

• fat 3g • sat. fat 1g • chol. 5mg • sod. 93mg

• calc. 21mg • fiber 1g

8

Basic Vinaigrette

This basic vinaigrette is perfect for

a crisp green salad. You may add herbs

or use flavored vinegars.

Makes about 11⁄2 cups, and can be doubled or
tripled

1 garlic clove, peeled
2 tablespoons Dijon-style mustard

1

⁄2 cup wine vinegar

1 teaspoon kosher salt

1

⁄2 teaspoon freshly ground pepper

2

⁄3 cup extra virgin olive oil

2

cup vegetable oil

⁄3

Attach the dispenser tap to the blender collar.

Place the garlic in the blender jar and cover jar.
Place cover with blending stick on the blender
jar. Press On and pulse. Pulse 5 times on high to
chop the garlic. Add the mustard, vinegar, salt
and pepper. Turn the blender on high and blend
for 10 to 15 seconds. With the blender running,
add the oils in a slow, steady stream, taking
about 20 seconds, then blend for 20 seconds
longer until completely emulsified.

Press Off once it is emulsified, if not dispensing
immediately.

To dispense dressing: With blender on low, place
a serving bowl or pitcher under the dispenser
tap. Pull down the dispenser tap and stir
contents with the blending stick as dressing
is dispensing.

You may change the basic vinaigrette by using
different flavors of the vinegar, mustard or oil. Try
using fresh lemon juice and a little honey for a
honey-mustard vinaigrette. Add fresh herbs, sun­dried tomatoes, or pesto for other flavor changes.

Nutritional information per tablespoon:

Calories 109 (97% from fat) • carb. 1g • pro. 0g

• fat 12g • sat. fat 2g • chol. 0mg • sod. 86mg

• calc. 1mg • fiber 0g

SOUPS

Avocado and

Cucumber Soup

The perfect soup for a hot summer day.

If you have extra-large avocados reduce

the number of avocados to 2. This soup

can also double as a delicious sauce.

Makes 53⁄4

3 avocados

1

1

⁄2 cups cucumber, peeled, seeded,

6 tablespoons fresh lemon juice

1

⁄2 cup lowfat plain yogurt
6 ice cubes
1 cup water
3 tablespoons fresh cilantro

11⁄2 teaspoons kosher salt

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender
jar. Press On. Turn blender on high and process
for 20 to 30 seconds until smooth. Press Off
once it is smooth, if not dispensing immediately.

To dispense soup: With blender on low, place a
serving bowl or pitcher underneath the dispenser
tap. Pull down the dispenser tap and stir contents
with the blending stick as soup is dispensing.

Serve soup immediately or keep in refrigerator for
up to 5 days.

cups

and diced

(about 2 lemons)

(or your favorite fresh herb)
dash hot sauce

Nutritional information per 1⁄4-cup serving:

Calories 45 (73% from fat) • carb. 3g • pro. 1g

• fat 4g • sat. fat 1g • chol. 0mg • sod. 94mg

• calc. 14mg • fiber 0g

Creamy Spinach and

Watercress Soup

Makes 6 cups

1

⁄2 tablespoons unsalted butter

2 cups leeks, white and pale green

parts only, washed and chopped
(about 7 to 8 ounces of leeks)

11⁄2 tablespoons unbleached flour

1

⁄4 cup white wine

1 medium-small potato (about 6

ounces), cut into 1-inch dice
51⁄4 cups chicken or vegetable stock
1 10-ounce package frozen spinach,

defrosted and drained
1 bunch watercress, washed

and roughly chopped

1

⁄4 teaspoon nutmeg

3

⁄4 teaspoon kosher salt

1

cup heavy cream

⁄4

freshly ground black pepper

Place the butter in a 31⁄2-quart sauté pan over
medium low heat. Stir in chopped leeks and
sweat with lid on for about 10 to 15 minutes.
Once leeks are very soft, add flour and stir over
heat for about 3 minutes. Add white wine and
reduce until just a touch remains. Stir in potatoes
and add chicken/vegetable stock. Bring to a boil
and then reduce to a simmer until the potatoes
are soft, approximately 20 minutes. Once pota­toes are soft, stir in spinach and cook for about 3
minutes. Stir in watercress, nutmeg, and salt.
When watercress is soft, stir in heavy cream.
Bring to a low simmer for 3 to 4 minutes.

Place contents of pan in blender jar. Place cover
with blending stick on the blender jar. With your
hand and a dishtowel FIRMLY securing the
blender lid, press On. Blend on low and then
high for 30 seconds.

Press Off once it is smooth. Serve soup

immediately or keep in refrigerator for up to 5

days. If reheating, check seasoning as flavors

9

may need to be brightened up with a little lemon,
salt, and pepper.

Nutritional information per 1⁄2-cup serving:

Calories 74 (41% from fat) • carb. 7g • pro. 3g

• fat 3g • sat. fat 2g • chol. 11mg • sod. 330mg

• calc. 49mg • fiber 1g

Sweet Potato Soup

This simple yet satisfying soup makes

a perfect meal on a cold wintry night.

Makes about 5 cups

1

2 tablespoon olive oil

⁄
1 teaspoon unsalted butter
1 shallot, sliced (about 1 ounce)
1 3-inch piece of leek, white part only,

cleaned and sliced

1

4 cup white wine

⁄

1

2

⁄2 pounds yam or sweet potato, about

6 cups, 1⁄2-inch dice

3 cups chicken stock

1

⁄2 teaspoon salt

1

⁄4 teaspoon nutmeg

Place the olive oil and butter in a 3-quart sauté
pan over medium-low heat. Add the sliced shal­lot and leek. Stir to soften, then cover pan and
allow the shallot and leek to sweat and become
very soft, about 10 to 15 minutes. Uncover and
stir, allowing any liquid to evaporate. Add the
white wine and stir until completely evaporated,
about 3 minutes. Add sweet potatoes and stir.
Add chicken stock (add more stock if the pota­toes are not completely submerged), salt, and
nutmeg and simmer until potatoes are very soft,
about 25 minutes.

Place contents of pan in blender jar. Place cover
with blending stick on the blender jar. With your
hand and a dishtowel FIRMLY securing the
blender lid, press On.
onds. Switch to high and blend for an additional
20 to 30 seconds, until soup is completely
puréed

.

Blend on low for 10 sec-

Press Off once it is smooth. Taste and adjust
seasoning accordingly. Serve immediately.

Nutritional information per 1⁄2-cup serving:

Calories 131 (9% from fat) • carb. 27g • pro. 2g

• fat 1g • sat. fat 0g • chol. 1mg • sod. 228mg

• calc. 20mg • fiber 4g

Roasted Parsnip

and Apple Soup

Makes 6 cups

tablespoons olive oil

21⁄2
2 pounds parsnips, cut into 1" rounds

1

teaspoon salt

⁄4
1 tablespoon unsalted butter
1 shallot (about 1
1 medium apple, cut into 1" dice

(about 6 ounces)

1

4 cup white wine

⁄
3 cups chicken or vegetable stock
1 cup 1-percent milk

Preheat oven to 400°F.

In a mixing bowl, toss together 11⁄2 tablespoons
olive oil, parsnips, and salt. Place on baking tray
and roast for 30 to 35 minutes. The parsnips
should be slightly browned and soft – be careful
not to get them too dark.

While parsnips are roasting, heat the remaining
tablespoon of oil and the butter together in a

1

⁄2-quart sauté pan over medium-low heat. Add

3
the shallot and sweat for about 3 minutes. Add
the apple and cover. Apple should soften in
about 8 to 10 minutes. Once apple is soft, stir in
the parsnips. Add the wine and reduce until just
a touch remains. Add chicken/vegetable stock
and bring to a boil. Reduce to simmer for about 5
to 8 minutes to ensure all vegetables are tender.

Place contents of pan into blender jar. Add milk.
Place cover with blending stick on the blender
jar. With your hand and a dishtowel FIRMLY

1

2 ounces), minced

⁄

securing the blender lid, press On. Blend on low
and then high for 30 seconds. Press Off once it is
smooth.

Serve soup immediately or keep in refrigerator for
up to 5 days.

Nutritional information per 1⁄2-cup serving:

Calories 117 (33% from fat) • carb. 18g • pro. 3g

• fat 4g • sat. fat 1g • chol. 4mg • sod. 174mg

• calc. 59mg • fiber 4g

Two-Berry Summer Soup

Makes about 5 cups

1 cup fresh strawberries
1 cup frozen strawberries
1 cup frozen raspberries
21⁄2 cups lowfat vanilla yogurt
8 ounces crème fraîche

1

2 cup water

⁄

2 tablespoons superfine sugar

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender
jar. Press On. Turn blender on high and process
for 20 to 30 seconds until smooth. Press Off
once it is smooth if not dispensing immediately.

To dispense soup: With blender on low, place a
serving bowl or pitcher under the dispenser tap.
Pull down the dispenser tap and stir contents
with the blending stick as soup is dispensing.

Serve soup immediately or keep in refrigerator for
up to 4 days.

Nutritional information per 1⁄2-cup serving:

Calories 164 (53% from fat) • carb. 16g • pro. 3g

• fat 10g • sat fat 6g • chol. 35mg • sod. 48mg

• calc. 107mg • fiber 2g

10

DESSERTS

Chocolate Cherry

Bread Pudding

For a warm dessert, mix and assemble

this bread pudding ahead of time and

bake while dinner is being served. Top

with sweetened whipped cream.

Makes 8 to 12 servings

3tablespoons unsalted butter
6 cups firm bread cubes*

3

cup semisweet chocolate chips

⁄4

3

cup dried tart cherries

⁄4
6large eggs
1 12-ounce can lowfat evaporated milk

1

⁄2 cup sugar

1

2 tablespoon vanilla extract

⁄

3

⁄4 cup heavy cream

sweetened whipped cream for topping

Butter a 2–quart shallow baking dish (9 x 9-inch­es square or equivalent) with 1 tablespoon
unsalted butter and place inside a larger shallow
baking pan. Melt the remaining 2 tablespoons of
butter and toss in a large mixing bowl with bread
cubes, chocolate chips, and dried cherries.

Place the eggs, evaporated milk, sugar, vanilla,
and heavy cream in the blender jar. Place cover
with blending stick on the blender jar. Press On.
Turn blender on high and process for 10 seconds
until smooth. Press Off. Place mixing bowl with
bread cubes under the dispenser tap. With
blender on low, pull down the dispenser tap and
stir contents with the blending stick to dispense
all of the egg mixture over the bread.

Pour mixture into prepared pan. Let the mixture
stand for 45 minutes, or cover and refrigerate up
to 12 hours (if refrigerated, let come to room
temperature for 30 minutes before proceeding).

Ten minutes before baking, preheat oven to
325°F. Place the baking pans in the oven and
carefully pour hot water into the larger, outer pan
until the water comes up the sides of the inner
dish by 1 inch. Bake for 60 to 70 minutes; bread
pudding will be puffed and custard will be set.
Remove from oven and allow the bread pudding
to rest for 20 to 30 minutes on a rack before
serving. Serve with sweetened whipped cream.

*Bread pudding is best made from day-old or
slightly stale bread. Challah bread is an excellent
choice.

Nutritional information based on 12 servings:

Calories 343 (30% from fat) • carb. 25g • pro. 14g

• fat 16g • sat. fat 8g • chol. 139mg • sod. 74mg

• calc. 117mg • fiber 4g

Dairy-Free

Chocolate Mousse

This rich chocolate mousse is so good no

one would know that it is actually has

Makes six 1⁄

12 ounces semisweet chocolate
1cup chocolate or vanilla soy milk

1

⁄2 tablespoon pure vanilla extract

1 14-ounce package silken tofu,

cut into cubes

Melt chocolate in a double boiler.

Attach the dispenser tap to the blender collar.

Place soy milk, vanilla, melted chocolate, and
tofu in blender jar in order listed. Place cover
with blending stick on the blender jar. Press On.
Turn blender on high and process, stirring
contents with blender stick for 25 to 30 seconds
until smooth. Press Off once it is smooth if not
dispensing immediately.To dispense mousse:
With blender on low, place a custard cup under
the dispenser tap. Pull down the dispenser tap

health benefits!

2-cup servings

and stir contents with the blending stick and dis­pense one custard cup full of mousse at a time.

Cover cups with plastic and refrigerate until set,
about 8 to 12 hours.

Nutritional information per 1⁄

Calories 361 (50% from fat) • carb. 38g • pro. 6g

• fat 20g • sat. fat 9g • chol. 0mg • sod. 9mg

• calc. 71mg • fiber 9g

-cup serving:

2

Mango Coulis

This sauce makes a delicious dessert topping,

especially on ice cream and sorbet.

Makes 31⁄2 cups

3

⁄4 cup water

3

4 cup granulated sugar

⁄

4cups cubed mango (approximately 3

medium mangoes)

Place the water and sugar in a saucepan and
bring to a boil. Remove from heat when sugar is
dissolved (about 2 to 3 minutes after the mixture
comes to a boil).

Allow to cool.

Attach the dispenser tap to the blender collar.

Once simple syrup is cool, place it in the blender
jar with the cubed mango. Place cover with
blending stick on the blender jar. Press On. Turn
blender on high and process for 15 to 20 sec­onds until smooth. Press Off once it is smooth, if
not dispensing immediately.

To dispense coulis: With blender on low, place
pitcher under the dispenser tap. Pull down the
dispenser tap and stir contents with the blending
stick as coulis is dispensing.

Nutritional information per 1⁄4-cup serving:

Calories 72 (1% from fat) • carb. 19g • pro. 0g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg

• calc. 5mg • fiber 1g

11

Crêpes

Makes about 16 crêpes

11⁄2 cups whole milk
1 cup plus 2 tablespoons all-purpose

flour
3 large eggs
2 teaspoons sugar

1

⁄4 teaspoon salt

1 tablespoon unsalted butter, melted

additional melted butter

Brown Sugar & Cinnamon

Caramelized Apples

1

⁄4 cup (1⁄2 stick) unsalted butter

1

⁄2 cup (packed) golden brown sugar

4 large apples (about 11⁄2 pounds),

peeled, halved, cored, each

half cut lengthwise into 6 slices
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon

Combine milk, flour, eggs, sugar and salt in
blender. Blend until smooth, occasionally scraping
down sides of blender, about 2 minutes. Add 1
tablespoon melted butter and blend 30 seconds.
Cover and refrigerate crêpe batter in blender
container at least 1 hour and up to 4 hours.

Reblend batter for 15 seconds. Heat nonstick
skillet with 8-inch-diameter bottom over medium­high heat. Brush with melted butter. Pour

1

⁄4 cup
of batter into skillet, tilting skillet quickly to coat
bottom evenly. Cook until top of crêpe appears
dry and bottom is golden, loosening edges of
crêpe with spatula, about 45 seconds. Turn crêpe
over; cook until brown spots appear on bottom,
about 30 seconds. Transfer to plate. Top with
plastic wrap. Repeat with remaining batter,
brushing skillet with more butter as needed. As
crêpes are cooked, layer as directed, between
sheets of plastic wrap. (Can be made 1 day
ahead. Cover with plastic wrap plastic; chill.)
For serving immediately, cover the crêpes with
aluminum foil and keep them warm in a
preheated 200ºF oven. For serving later, wrap
them in plastic wrap in quantities intended for
each use and slip them into a self-sealing plastic
bag. Refrigerate the crêpes for up to 3 days,
or freeze them for up to 2 months.

Nutritional information per 1⁄4-cup serving:

Calories 61 (33% from fat) • carb. 7g • pro. 3g

• fat 2g • sat. fat 1g • chol. 40mg • sod. 53mg

• calc. 30mg • fiber 0g

Melt butter in large nonstick skillet over medium­high heat. Add brown sugar; stir 1 minute. Add
apple slices and lemon juice; cook until apples
begin to release juice and syrup forms in skillet.
Sprinkle with cinnamon and cook, turning apple
slices frequently, about 3 to 4 minutes. Apples
should be tender but still maintain their shape.

(Can be made 2 hours ahead. Let stand at room
temperature. Rewarm before using.)

Use to fill crêpes. Top with vanilla or caramel ice
cream, or slightly sweetened whipped cream.

Nutritional information per crêpe:

Calories 67 (34% from fat) • carb. 12g • pro. 0g

• fat 3g • sat. fat 2g • chol. 7mg • sod. 2mg

• calc. 9mg • fiber 1g

12

INSTRUCTION BOOKLET

Recipe

Booklet

Reverse Side

Cuisinart

®

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

®

Smooth Operator

Blender

SMO-56

G IB-5999

IMPORTANT SAFEGUARDS

16. When blending HOT liquids, remove measured pour lid (center piece

When using an electrical appliance, basic safety precautions should always
be followed, including the following:

1. READ ALL INSTRUCTIONS BEFORE USING.

2. To protect against the risk of electrical shock, do not put motor base of
blender in water or other liquid.

3. 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 or removing contents from blender jar.

Never put hands into the blender jar, or insert fingers
into dispenser tap hole, or handle the blades with appliance
plugged in.

5. Avoid contact with moving parts.

6. 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 nearest Cuisinart service facility for examination,
repair, and/or mechanical or electrical adjustment.

7. The use of attachments, including canning or ordinary jars, not
recommended or sold by Cuisinart may cause fire, electrical shock, or
risk of injury to persons.

8. Do not use outdoors.

9. Do not let cord hang over edge of counter or table or touch
hot surfaces.

10. Keep hands and utensils out of jar while blending, to reduce the

risk of severe injury to persons or damage to blender itself.

A rubber or plastic spatula may be used but must be used only when
the blender is turned OFF.

11. When blender is in ON mode, and LED lights are flashing or glowing,
do not touch cutting assembly, interfere with blade movement, or
remove blender jar cover. Accidentally touching a speed button may
activate the blender.

12. BLADES ARE SHARP. HANDLE CAREFULLY.

13. To reduce the risk of injury, never place cutting assembly on base
unless the blender jar is properly attached.

14. Always operate blender with the cover in place.

15. Never leave your blender unattended while running.

17. Twist on locking ring firmly. Injury can result if moving blades

18. Do not use an extension cord with this unit. Doing so may result in fire,

Regarding your cord set: A longer cord has been provided so that you will
have flexibility in positioning your Cuisinart
an electrical outlet. Exercise care when using the longer cord, to avoid
entangling or tripping over the cord. The longer cord should be arranged so
that it will not drape over the counter or tabletop, where it can be pulled on
by children or tripped over. Excess cord should be stored in the cord stor­age area at the back of the blender base to avoid injury caused by the
longer cord.

19. Wash the blender jar, locking ring with cutting assembly, dispenser tap,

20. WARNING: TO REDUCE THE RISK OF ELECTRICAL SHOCK OR

21. Always operate the blender with the dispenser tap or dispenser plug

22. Never place blade assembly on base unless assembled to jar.

SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY

NOTICE

This appliance has a polarized plug (one prong is wider than the
other). To reduce the risk of electric shock, 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.

of cover) to allow steam to escape.

accidentally become exposed.

electrical shock, or personal injury.

®

Smooth Operator®Blender near

dispenser plug and cover before first use.

FIRE, DO NOT REMOVE THE BASE PANEL. NO USER SERVICE­ABLE PARTS ARE INSIDE. REPAIR SHOULD BE DONE ONLY BY
AUTHORIZED PERSONNEL.

in place.

2

UNPACKING INSTRUCTIONS

1. Place the gift box containing your Cuisinart®Smooth Operator
Blender on a flat, sturdy surface before unpacking.

2. Remove instruction book and other printed materials from top of

®

FEATURES AND BENEFITS

1.

2.

corrugated insert.

3. Remove corrugated insert containing dispenser tap, dispenser plug,

3.

blending stick and measured pour lid.

4. Lift blender base from box.

5. Carefully lift out corrugated insert containing the glass blender
jar assembly.

To assemble the blender, follow the Assembly Instructions in this booklet.
Replace all corrugated inserts in the box and save the box for repackaging.

Before using for the first time: Wash all parts according to the Cleaning and
Maintenance section in this booklet to remove any dust or residue.

6.

CONTENTS

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

8b.

Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Use and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Helpful Reminders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

8a.

9.

10.

Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Easy Reference Guides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Dos and Don’ts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

8. Push-button Controls:

Warranty Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

INTRODUCTION

You don’t even have to lift the blender jar off of the Cuisinart®Smooth
Operator
self-serve dispenser tap right on the front. Your guests can help themselves
to frozen drinks or smoothies, so you can enjoy the party, too! When blend­ing chunky dips, batter for crêpes, or hearty protein shakes, simply replace
the dispenser tap with the plug and pour from the jar. You’ll find the 5-but­ton control panel simple to use, and the styling so dynamic you’ll want to
leave your Smooth Operator

®

to pour! A great party blender, it holds 56 ounces and has a

®

out on the counter for all to see!

10. Slip-proof Feet: Prevent movement during use and damaging marks

11. Cord Storage: (not shown) Keeps countertops safe and neat,

1. 2-oz. Measured Pour Lid: Allows

you to measure and add ingredi­ents without removing the cover.

2. Cover: Easy press-on cover with

tightfitting seal resists leakage.

3. 56-oz. Glass Jar with Handle:

Large capacity is great for any size
crowd.

4. Blending Stick (not shown):

Helps move ingredients when
preparing a thick mixture.

5. High-quality Cutting Assembly
with Patented Stainless Steel
Blades (not shown): Strong

enough for all blending tasks,
including ice crushing.

6. Removable Dispenser Tap:

Allows you to dispense drinks with
ease.

7. Dispenser Tap Plug
(not shown): When dispensing is

not desired, you can remove the
dispenser tap and replace it with
the plug. This allows you to use

Note: Blades are sharp...

handle carefully.

your blender for standard blender
tasks.

a. High and Low Buttons: Choose High or Low speed to blend the

ingredients to the desired consistency. Red LED lights will indicate
which speed you are using.

b. Pulse Button: Allows you to pulse at High to Low speeds, so you

can blend ingredients only as much as needed.

9. Heavy-duty Motor Base: It is so sturdy and stable, it will not “walk”

on your counter.

on counter tops or tables.

conveniently storing excess cord.

3

USE AND CARE

ASSEMBLY

To use your Cuisinart®Smooth Operator®Blender, begin by assembling the
blender jar.

1. Turn the blender jar (a) upside down, and place it flat on a sturdy
surface.

2. Position the rubber gasket (b) on the round opening on the bottom of the
blender jar.

3. Turn the locking ring with cutting

(c)

(b)

(a)

5. Place the blender jar on the motor base so that the handle is positioned
to the back of the blender.

6. Screw the dispenser tap or dispenser plug onto the front of the locking
ring.

7. Plug in power cord. Your blender is now ready to be used.

assembly (c) upside down, and
place the blade end in the blender
jar opening. Engage threads by twist­ing the locking ring clockwise until
tightened. Make sure locking ring is
tightly fastened to blender jar. Once
assembled, turn the blender jar
right-side up.

Note: Blades are sharp…
handle carefully.

4. Push the cover onto the top of the
blender jar. Twist the measured
pour lid into the cover, or place the
blending stick into the cover.

HELPFUL REMINDERS

• Once the cover is in position, additional ingredients can be added during
blending by simply lifting the measured pour lid, adding ingredients, and
replacing the measured pour lid.

• Cover should always be in place while the unit is on.

• Warning: Do not place blender jar onto base while motor is running.

• Do not twist locking ring from blender jar when removing blender jar from

• Boiling liquid or solid frozen foods (with the exception of ice cubes or

• Do not place ice, frozen foods or very cold liquids into a blender jar

• Do not place very hot liquids or foods into a blender jar which has come

• Follow Cleaning and Maintenance instructions in this booklet prior to your

OPERATION

1. Place the motor base of your Cuisinart®Smooth Operator®Blender on

2. Add all necessary ingredients to the blender jar, and replace the cover.

Note: Add liquid ingredients first, then follow with solid ingredients. This
will provide more consistent blending and prevent unnecessary stress on
the motor.

Note: To remove blender jar cover, lift edge of
cover upwards. Lifting measured pour lid will not
remove cover.

3. START BLENDING: Press the ON button.

4. CHOOSE BLENDING SPEED: Press HIGH

base. Simply lift blender jar from motor base.

1

⁄2 inch [1.3 cm] pieces of frozen fruit) should never be placed in the

blender jar.

which has come directly from a hot dishwasher.

directly from the freezer. Boiling liquids should cool for 5 minutes before
being placed in blender jar.

first use.

a flat, sturdy surface. It is important that the surface be clean and dry.
Assemble the blender by following the assembly instructions. Once the
jar is assembled and is in position on the motor base, plug the Cuisinart
Smooth Operator®Blender into an electrical outlet.

You may use the blending stick or measured pour lid when blending. The
blending stick helps to keep frozen ingredients moving without having to
remove the lid. You may add more ingredients by lifting the measured
pour lid or blending stick and dropping ingredients through the fill area.
Replace the measured pour lid or blending stick after adding ingredients.

Do not place hands into blender jar with blender plugged in.

The red LED indicator light will illuminate,
indicating that the blender is turned on but
no speed has been selected.

or LOW button to determine the speed at

®

4

which you would like to blend the ingredients. Both the On indicator light
and the activated speed indicator light will glow. The blender will now be
functioning at the desired speed. It is possible to switch speeds without
pressing the OFF button, by simply pushing the other speed button.

5. TO PAUSE OR STOP BLENDING PROCESS
a. To Pause Blending Process: Push the button corresponding to

the speed at which you are currently blending. For example: If you
are blending on HIGH speed, push the HIGH speed button and the
blender will stop blending, but the unit will remain on.

b. To Stop Blending Process: Push the OFF button when you are

finished with your recipe and would like to turn the blender off.

6. PULSE MODE: The pulse mode allows you to create a burst of power

for quick, efficient blending. To use the pulse function, push the ON
button and the red LED indicator light will illuminate. Push the PULSE
button, and the pulse LED indicator light will blink. Push and release the
desired speed button. Repeat as desired. You determine the duration of
each pulse. While pulsing, the LED indicator light will glow. The pulse
function can be used to break apart larger pieces of food or to control
the texture of food when chopping. The pulse function is also effective
in starting the blending process when you do not want continuous power,
or when processing items that do not require an extended amount
of blending.

7. To dislodge food: Use a rubber or plastic spatula to help remove food

lodged around the cutting assembly. Do not use spatula until you have
turned the blender off. Replace the cover and measured pour lid and
continue blending, if necessary. Make sure spatula is not inside the
blender jar before blending.

8. Using dispenser tap: Place cup or pitcher under the dispenser spout.

Turn blender on and then press LOW – pull down the dispenser tap and
stir contents with blending stick as ingredients are dispensing. If there is
difficulty with dispensing, try dispensing on HIGH.

Note: It is highly recommended NOT to dispense hot ingredients through
the dispenser tap.

9. WHEN FINISHED BLENDING: Press the OFF button and unplug the

blender from the electrical outlet. Never remove the blender jar from the
motor base until the blender is off. Do not twist locking ring from blender
jar when removing jar from motor base. Simply lift blender jar from motor
base. Do not place hands into blender jar with blender plugged in.

QUICK REFERENCE GUIDE

To activate blender Press ON – The blender is in ON mode.
To begin blending Press desired speed button.
To change speeds Press desired speed button.
To pulse In ON mode press PULSE, then press and release

To stop blending Press OFF button.
(and deactivate blender)

To stop blending Press HIGH or LOW button.
(in high or low speeds)

To stop blending Release button.
(in PULSE mode)

desired speed button as needed.

SPEED SELECTION GUIDE

Refer to this guide to choose the best speed for your desired result.

Ingredient/Recipe Speed Result

Reconstituting frozen Low Smooth and full-bodied
juice concentrate

Mayonnaise Low Thick and creamy

Salad dressings Low or High Completely blended

Nuts (shelled, Low Coarse to fine

1

⁄2 cup or less at a time) Pulse to chop

Heavy or whipping cream Low – pulse Thick creamy topping

Bread, cookies or crackers Low – pulse, Coarse to fine as desired

1

(add

⁄2" pieces, 1 cup or then blend

less at a time)

Grating/chopping citrus Low – pulse/blend Uniformly fine
zest (add 1 to 2 tsp. sugar
or salt from recipe)

Smoothies, shakes, High Smooth, creamy and thick
health drinks

Baby food/fruit and High Smooth and creamy
vegetable purée

Frozen cocktails High Thick and slushy

Hard cheeses Low-pulse, then blend Coarse to fine

Spices Low or high pulse, Coarse to fine

Ice Ice crush, Coarse crush to snowy

then blend

pulse or continuous

and emulsified

5

CLEANING AND MAINTENANCE

Always unplug your Cuisinart®Smooth Operator®Blender from the electrical
outlet before cleaning. The blender is made of corrosion-resistant parts
which are easy to clean. Before first use and after every use, clean each
part thoroughly. Periodically check all parts before reassembly. If any part is
damaged or blender jar is chipped or cracked, DO NOT USE BLENDER.

Remove the blender jar from the motor base by lifting straight up and away.
Twist off the locking ring with cutting assembly by turning counterclockwise.

Remove the rubber gasket. Wash in warm soapy water, rinse, and
dry thoroughly.

Place the locking ring in the upper rack of the dishwasher or wash in warm
water. Disassemble dispenser tap from locking ring (see diagram and
instructions at right).

CAUTION: Handle the locking ring with cutting assembly carefully. It is
SHARP and may cause injury. Do not attempt to remove blades from
locking ring.

Remove the blender jar cover and the measured pour lid or blending stick.
Wash in warm, soapy water; rinse and dry thoroughly, or place in upper
rack of dishwasher. The blender jar must be washed in warm, soapy water
and rinsed and dried thoroughly. The blender jar can also be placed upside
down in the dishwasher, and the dispenser tap and the plug can be washed
in the top rack of the dishwasher.

Finally, wipe the motor base clean with a damp cloth to remove any
residue, and dry thoroughly. Never submerge the motor base in water or
other liquid, or place in a dishwasher.

Tip: You may wish to clean your blender cutting assembly as follows: Squirt
a small amount of dishwashing liquid into assembled blender jar and fill
halfway with warm water. Run on LOW for 15 seconds. Repeat, using clean
tap water. Empty blender jar and carefully disassemble parts. Wash locking
ring with cutting assembly and gasket in warm, soapy water. Rinse and dry
all parts thoroughly.

CLEANING DISPENSER TAP

To disassemble dispenser tap for cleaning:

1. Remove the dispenser tap from the locking ring by unscrewing the entire

2. Remove the cap from the dispenser body by unscrewing it

3. Squeeze cap and stopper together and slide the lever off the stopper pin.

4. Remove the cap from stopper and stopper pin. The stopper, pin and

5. Clean all parts in warm soapy water, dry thoroughly and reassemble in

Dispenser Lever

Cap

Stopper Pin

Stopper

Dispenser Body

dispenser tap counterclockwise.

counterclockwise.

spring are tightly fitted. Do not separate.

the order shown.

6

DOS AND DON’TS WHEN USING
YOUR BLENDER

DON’T:

• Don’t store food or liquids in your blender jar.

• Don’t place locking ring with cutting assembly onto motor base without

DO:

• Make sure the electrical outlet is rated at the same voltage as that stated
on the bottom of the blender motor base.

• Always use the blender on a clean, sturdy and dry surface.

• Always add liquid ingredients to the blender jar first, then add

remaining ingredients. This will ensure that ingredients are
uniformly mixed.

• Cut most foods into cubes approximately
cm) to achieve a more uniform result. Cut all cheeses into pieces no
larger than

• Use the measured pour lid to measure liquid ingredients such as alcohol.
Replace measured pour lid or blending stick after ingredients have
been added.

• Use a rubber or plastic spatula as needed, only when the blender is
turned off. Never use metal utensils, as damage may occur to the blender
jar or cutting assembly.

• Place cover on firmly. Always operate the blender with the cover on.

• Make sure locking ring with cutting assembly is tightly attached to
blender jar.

• Always remove locking ring with cutting assembly, rubber gasket,
dispenser tap and dispenser plug before cleaning.

• When scraping the blender jar with a spatula, remove the food from the
sides of the blender jar and place food in the center of the blender jar,
over the cutting assembly.

• When chopping fresh herbs, garlic, onion, zest, bread crumbs, nuts,
spices, etc, make sure the blender jar and cutting assembly are com­pletely dry.

• If food tends to stick to the sides of the blender jar when blending, use
blending stick and pulse in short bursts.

• Pulses should be short bursts. Space the pulses so the blades stop rotat­ing between pulses.

• Always use blending stick with cover in place.

1

⁄2 inch (1.3 cm).

1

⁄2 inch (1.3 cm) to 1 inch (2.5

•

• Don’t remove blender jar while unit is on. Keep the blender jar cover on

• Don't twist locking ring from blender jar when removing blender jar from

• Don’t overblend foods. Blender will achieve most desired results in

•

• Don’t use any utensil, other than the blending stick provided, inside the

• Don’t use any container or accessories not recommended by Cuisinart.

• Don’t place hands inside the blender jar or insert fingers into the

• Don’t add boiling liquids or frozen foods (except ice cubes or

the blender jar attached.
Do not attempt to mash potatoes, knead heavy dough, or beat egg whites.

the blender jar while blending.

motor base. Simply lift blender jar from motor base.

seconds, not minutes.
Don’t overload blender. If the motor stalls, turn the blender off immediately,

unplug the unit, and remove a portion of the food, then continue.

blender jar while the motor is on. Note: Blending stick is to be used only
with cover in place.

Doing so may result in injury.

dispenser hole when blender is plugged in.

1

pieces of frozen fruit) to glass blender jar. Boiling liquids should cool for
5 minutes before being placed in blender jar.

⁄2-inch

7

LIMITED THREE-YEAR
WARRANTY

This warranty supersedes all previous warranties
on Cuisinart
warranty is available to consumers only. You are
a consumer if you own a Cuisinart
Operator
for personal, family, or household use. Except as
otherwise required under applicable state law,
this warranty is not available to retailers or other
commercial purchasers or owners. We warrant
that your Cuisinart
will be free of defects in material or workmanship
under normal home use for three years from the
date of original purchase. We suggest that you
complete and return the enclosed product regis­tration card promptly to facilitate verification of
the date of original purchase. However, return of
the product registration card does not eliminate
the need for the consumer to maintain the origi­nal proof of purchase in order to obtain the war­ranty benefits. In the event that you do not
have proof of purchase date, the purchase date
for purposes of this warranty will be the date of
manufacture.

If your blender should prove to be defective
within the warranty period, we will repair it
(or, if we think it necessary, replace it) without
charge to you. To obtain warranty service, please
call our Consumer Service Center toll-free at
1-800-726-0190 or write to:

Cuisinart
150 Milford Road
East Windsor, NJ 08520

To facilitate the speed and accuracy of your
return, please enclose $10.00 for shipping and
handling of the product. Please also be sure to
include a return address, daytime phone number,
description of the product defect, product serial
number (stamped on bottom of product base),
and any other information pertinent to the prod­uct’s return. Please pay by check or money

®

Smooth Operator®Blenders. This

®

®

Blender that was purchased at retail

®

Smooth Operator®Blender

Smooth

order. (California residents need only supply
proof of purchase and should call 1-800-726­0190 for shipping instructions).

NOTE: For added protection and secure handling
of any Cuisinart

®

product that is being returned,
we recommend you use a traceable, insured
delivery service. Cuisinart cannot be held respon­sible for in-transit damage or for packages that
are not delivered to us. Lost and/or damaged
products are not covered under warranty.

Your Cuisinart
been manufactured to strict specifications and
has been designed for use with the Cuisinart

®

Smooth Operator®Blender has

®

Smooth Operator®Blender 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
same type. The retail store shall then, according
to its preferences, 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

®

products of the

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 1-800-726-0190. 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

If you are experiencing problems with your
Cuisinart
Consumer Service Center at 1-800-726-0190
before returning the product for servicing. Often,
our Consumer Service Representatives can help
solve the problem without having the product
serviced. If servicing is needed, a Representative
can confirm whether the product is under warran­ty and direct you to the nearest service location.

*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 at
1-800-726-0190 to ensure that the problem is
properly diagnosed, the product is serviced with
the correct parts, and to ensure that the product
is still under warranty.

Any other trademarks or service marks used herein are the
trademarks or service marks of their respective owners.

®

product, we suggest that you call our

®

is a registered trademark of Cuisinart

Cuisinart

East Windsor, NJ 08520

©2005 Cuisinart

150 Milford Road

Printed in China

05CU26022

8

Version No.: IB-5999
Size: 216MM(W)X178MM(H) SADDLE STITCHED(20PP)
Material:

COVER:157GSM MATT ARTPAPER
INSIDE:120GSM GLOSS ARTPAPER

Coating: GLOSS VARNISHING IN COVER
Color (COVER):

4C(CMYK)+1C

(BLACK)

(INSIDE): 1C(BLACK)+1C(BLACK)

Date: 2005-MAY-21

Hugo Description:

Hugo Code:

Cyan Magenta Yellow Black

SMO56 IB-5999(0,0) BOOK

TKL0004IB-1-1

OPERATOR:

HAI