Cuisinart SPB-10CH, SPB-10 User Manual

Recipe Booklet

Instruction

Booklet

Reverse Side

PowerBlend 600™ 7-Speed Electronic Blender

SPB-10 Series

RECIPES

Recipe Tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Smoothies, Frappés, Shakes, etc.

Fresh Fruit Smoothie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

To-Fruitti Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Tropical Sunshine Fruit Smoothie . . . . . . . . . . . . . . . . . . . 5

Apricot Berry Smoothie. . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Pineapple, Kiwi, Melon Smoothie . . . . . . . . . . . . . . . . . . . 6

Banana Berry Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Strawberry & Papaya Smoothie . . . . . . . . . . . . . . . . . . . . 7

Mocha Frappé. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Orange Mango Peach Frappé . . . . . . . . . . . . . . . . . . . . . 7

Chocolate Peppermint Shake . . . . . . . . . . . . . . . . . . . . . . 8

Dulce de Leche Shake . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Monkey Doodle Shake . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Berry Berry Berry Daiquiris . . . . . . . . . . . . . . . . . . . . . . . . 8

Frosty Fresh Strawberry Margaritas . . . . . . . . . . . . . . . . . 9

Campari & Grapefruit Frosty . . . . . . . . . . . . . . . . . . . . . . . 9

Frozen Rum Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Grasshoppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Salad Dressings, Vinaigrettes,
Savory Sauces

Basic Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Raspberry Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Creamy Blue Cheese Dressing . . . . . . . . . . . . . . . . . . . . 15

Creamy Feta & Yogurt Dressing . . . . . . . . . . . . . . . . . . . 16

Rustic Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Mole Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Molasses Rosemary Marinade . . . . . . . . . . . . . . . . . . . . 17

Desserts/Dessert Sauces

Chocolate Pots de Crème. . . . . . . . . . . . . . . . . . . . . . . . 18

Classic Cherry Clafoutis . . . . . . . . . . . . . . . . . . . . . . . . . 19

Coconut Cream Pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Pumpkin Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Quick Raspberry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . 20

Soups, Savories

Cool, Creamy Avocado and Cucumber Soup . . . . . . . . . 10

Classic Chilled Gazpacho . . . . . . . . . . . . . . . . . . . . . . . . 11

Creamy Roasted Pepper & Corn Soup . . . . . . . . . . . . . . 11

Cream of Asparagus Soup . . . . . . . . . . . . . . . . . . . . . . . 12

Chipotle Roasted Tomato Soup . . . . . . . . . . . . . . . . . . . 12

Curried Butternut Squash & Apple Soup . . . . . . . . . . . . 13

Perfect Popovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Welsh Rarebit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

2

RECIPE TIPS

The simple recipes that follow include some Cuisinart favorites as
well as some new, creative combinations that are sure to please
your friends and family. Thanks to the superior ice crushing power
of the PowerBlend 500
make delicious frozen drinks.

• Chopping Nuts: Pulse ½ cup of nuts (shells removed) on Chop

4 to 5 times. Turn blender off; scrape blender jar with spatula.
Turn blender on and pulse on Chop 2 to 3 times.
Turn blender off. Pulse fewer times for more coarsely chopped
nuts. For best results, process no more than
1 cup at a time.

• Bread, Cookie or Cracker Crumbs: For best results, use day-

old bread (drier bread works best). Break bread slices into ½­inch pieces, and process no more than 1 cup of pieces at a time
on Mix for 5 to 10 seconds. Crackers and cookies should also be
broken into ½-inch pieces; process
1 cup at a time on Mix for 10 to 15 seconds.

• Crushing Ice: Add up to 10 large ice cubes to blender jar. Press

the Ice Crush button, using short bursts, 10 times,
or until cubes are the consistency of snow. Pulse fewer times if
coarsely chopped ice is desired.

• Grating Citrus Zest: For best results, blender jar and cutting

assembly must be clean and dry. Remove zest from fruit in
strips (using vegetable peeler). Use no more than 8 strips at a
time (zest of one medium lemon). Cut strips in half. Add strips
and 1 teaspoon sugar (from recipe) to the blender jar. Blend on
Liquefy for 15 to 20 seconds. Turn blender off.

™

Electronic Blender, you’ll also be able to

• Grinding Hard Cheese: Cut cheese into ½-inch pieces.

Blend on Liquefy for 30 seconds. For best results, grind no more
than 3 ounces of cheese at a time.

• Whipping Cream: Whip 1 cup of cream (whipping or heavy

cream) at a time. Blend on Mix, and process for 45 to 60
seconds or until creamy and smooth. If making sweetened
cream, add sugar after 10 seconds. Makes about 1 cup.

• Puréeing Sun-Dried Tomatoes: Rehydrate 1 ounce of tomatoes

in 1 cup boiling water. Allow to sit for 10 minutes or until
softened. Add tomatoes and water to blender jar. Cover and
pulse on Liquefy 5 times; then run continuously on Liquefy for
15 to 20 seconds. Drain in fine strainer if desired. Makes about
½ cup of puréed tomatoes.

• Baby Food: Combine ½ cup cooked vegetables, fruit or meat

with 3 tablespoons liquid (water, milk or fruit juice) in the blender
jar. Blend on Purée for 15 to 20 seconds. Add more liquid if
necessary and process again.

3

SMOOTHIES, FRAPPÉS, SHAKES, ETC.

Fresh Fruit Smoothie

Layers of fresh fruit blend in just seconds to make this

all-fruit smoothie.

Makes six 8-ounce servings

½ cup orange juice
1 cup cantaloupe, cut into 1-inch pieces
1 cup raspberries (fresh or frozen)
1 cup pineapple chunks (1-inch pieces)

(fresh or canned, drained)
1 cup navel orange segments, cut into 1-inch pieces
1 cup strawberries, hulled and halved
1 cup mango chunks (1-inch pieces) or peach slices
1 medium banana, cut into ½-inch slices
1 cup ice cubes (about 6 standard size)

To-Fruitti Smoothie

The much-maligned tofu is a good source of protein and a nice

alternative to using dairy products in smoothies.

Change the fruits to suit your own taste.

Makes six 8-ounce servings

2 cups mango chunks (1-inch pieces),

about 12 ounces
1 medium banana, cut into 1-inch pieces
1 cup orange, apple or other fruit juice
1 cup soy milk/beverage
1 tablespoon vanilla extract
1 cup silken tofu, cut into 1-inch pieces
2 cups frozen strawberries (do not thaw)

Place all ingredients in blender jar in order listed. Cover and blend
on Liquefy until smooth and creamy, about 20 seconds. Serve
immediately or refrigerate.

Layer the ingredients in the blender jar in the order listed. Cover
and blend on Liquefy for 25 to 35 seconds,
until smooth.

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

4

Calories 135 (18% from fat) • carb. 25g • pro. 5g • fat 2g • sat. fat 0g

Nutritional information per serving:

• chol. 0mg • sod. 10mg • calc. 63mg • fiber 4g

Tropical Sunshine Fruit Smoothie

Refreshing and tangy, this smoothie is a great way to start the day.

Apricot Berry Smoothie

Makes six 8-ounce servings

Makes four 8-ounce servings

1 large banana, peeled, cut into ½-inch pieces
1 cup orange juice (use calcium-enriched for greater

nutritional value)
2 cups mango chunks (¾-inch pieces)
1½ cups frozen pineapple chunks (1-inch pieces)

Place ingredients in blender jar in order listed. Cover and blend
on Liquefy for about 30 seconds until completely smooth and
blended. Serve immediately.

Garnish with sliced strawberries, sliced kiwi, fresh berries
on a skewer, orange wedge, and/or coconut.

Nutritional information per serving:

Calories 164 (2% from fat) • carb. 40g • pro. 1g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 13mg • calc. 11mg • fiber 4g

Notes

• Ingredients can be increased by 50% to make 6 cups

of smoothie.

• For a “colada” flavor, add ½ cup light coconut milk with

the orange juice before blending.

2 cups fresh strawberries or raspberries

(or 1 cup each)

1 cup apricot or peach juice*

(can substitute orange juice)
1 cup orange sections
1 cup fat free vanilla yogurt
2 cups frozen apricot, peach or mango slices

Place ingredients in blender jar in order listed. Cover and blend
on Liquefy for about 30 seconds until completely smooth and
blended. Serve immediately.

*Be sure to get pure juice, not juices made with corn syrup. These
can usually be found in the natural foods sections of most well­stocked grocery stores or in specialty/gourmet grocery stores.

Nutritional information per serving:

Calories 85 (4% from fat) • carb. 19g • pro. 3g • fat 0g • sat. fat 0g

• chol. 1mg • sod. 22mg • calc. 84mg • fiber 4g

5

Pineapple, Kiwi, Melon Smoothie

Makes five 8-ounce servings

1 large banana, peeled, cut into ½-inch pieces
1 cup orange juice
2 cups honeydew melon chunks, about ¾-inch
10 ounces (2 large or 3 medium) kiwi,
peeled and cut into ¾-inch pieces
2 cups frozen pineapple chunks

Place ingredients in blender jar in order listed. Cover and blend on
Liquefy for about 30 seconds until completely smooth and
blended. Serve immediately.

Garnish with sliced strawberries or orange slices and a wedge of
pineapple.

Nutritional information per serving:

Calories 142 (5% from fat) • carb. 36g • pro. 2g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 8mg • calc. 37mg • fiber 4g

Banana Berry Smoothie

This smoothie provides potassium and is full of vitamin C

Makes five 8-ounce servings

1 large banana, peeled and cut into ½-inch slices
2 cups fresh strawberry halves
1 cup fresh pomegranate juice*
1 cup fat free vanilla yogurt
2 cups frozen raspberries or blueberries

(or 1 cup each)
sugar or honey to taste if needed
(will depend on tartness of fruit and personal taste)

Place ingredients in blender jar in order listed. Cover and blend
on Liquefy for about 30 seconds until completely smooth and
blended. Serve immediately.

Calories 141 (2% from fat) • carb. 33g • pro. 4g • fat 0g • sat. fat 0g

Nutritional information per serving:

• chol. 1mg • sod. 35mg • calc. 84mg • fiber 4g

*You may use either freshly made pomegranate juice or purchased
pomegranate juice. To prepare fresh pomegranate juice in your
Cuisinart

®

blender, remove the seeds from a fresh pomegranate.
Place in blender jar. Select Purée and blend until puréed. Press
purée through a fine mesh strainer to remove seed particles. One
average pomegranate will yield about ½ cup fresh pomegranate
juice.

and antioxidants.

6

Strawberry & Papaya Smoothie

Using a cup of frozen fruit chills and thickens the smoothie

without diluting the fruit flavors.

Makes five 8-ounce servings

2 cups fresh strawberry halves
3 cups fresh papaya chunks, about ¾-inch
1 cup orange, tangerine or guava juice
1 cup frozen strawberries

Place ingredients in blender jar in order listed. Cover and blend
on Liquefy for 30 seconds until completely smooth and blended.
Serve immediately.

Nutritional information per serving:

Calories 96 (5% from fat) • carb. 23g • pro. 2g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 5mg • calc. 45mg • fiber 5g

Mocha Frappé

Why go out for special coffee drinks when you can prepare them easily

at home in your Cuisinart® PowerBlend 500™?

Makes 2 servings

8 ounces espresso or double strength coffee, chilled*
¼ cup chocolate sauce
2 tablespoons flavored syrup – vanilla, hazelnut, almond,

raspberry, etc.

15 ice cubes

Orange Mango Peach Frappé

Make your orange juice ice cubes ahead and be ready to make this or

other smoothies when you want a refreshing treat.

Makes 4 servings

¾ cup orange juice
2 mangoes, peeled, cut in cubes
¾ cup peach slices (may use frozen)
½ cup peach or apricot nectar or juice
¼ cup lime juice
½ cup white grape juice
orange slices and fresh mint for garnish

Freeze orange juice in ice cube trays (¾ cup will make 7 to 8
standard size ice cubes).

Place all ingredients in the blender jar in the order listed. Cover
and blend on Liquefy until smooth, 20 to 30 seconds. Serve
immediately.

Serve in chilled glasses garnished with orange slices and fresh
mint sprigs.

Nutritional information per serving:

Calories 135 (3% from fat) • carb. 35g • pro. 1g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 5mg • calc. 23mg • fiber 3g

Note: For a frappé with a kick, substitute vodka or light rum for
the white grape juice.

Place all ingredients in blender jar in order listed. Cover and blend
on Liquefy until smooth and slushy, about 30 to 40 seconds.
Serve immediately in tall glasses. Garnish with a dollop of
whipped cream if desired.

Nutritional information per serving:

Calories 138 (0% from fat) • carb. 33g • pro. 1g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 37mg • calc. 6mg • fiber 0g

Note: For a creamy frappé, add 2 tablespoons half-and-half
before blending.

*May be prepared from instant espresso powder.

7

Chocolate Peppermint Shake

Add a candy cane stirrer for a festive garnish.

Makes 6 servings

½ cup chocolate syrup
4 cups chilled lowfat milk
3 cups chocolate ice cream
1 teaspoon peppermint extract

Place all ingredients in blender jar in order listed. Cover and blend
on Liquefy until thick, smooth, and creamy, about 30 to 40
seconds. Serve immediately in tall glasses with straws.

Calories 301 (31% from fat) • carb. 44g • pro. 10g • fat 10g • sat. fat 7g

Nutritional information per serving:

• chol. 35mg • sod. 163mg • calc. 307mg • fiber 0g

Dulce de Leche Shake

Makes six 8-ounce servings

3 cups vanilla bean or French vanilla ice cream
1½ cups milk (whole or reduced fat)
¹⁄³ cup dulce de leche (a very thick, Spanish/South

American “caramel sauce” which can be found in
well-stocked grocery and specialty food markets)

Place ice cream, milk, and dulce de leche in blender jar in that
order. Cover and blend on Liquefy until smooth, creamy,
and homogenous, about 30 to 40 seconds.

Serve in chilled martini glasses as a dessert drink. Garnish with
chopped sugared pecans and a slice of fresh peach
or strawberry.

Note: For an adult dessert drink, add bourbon, rum, brandy or
liqueur such as Amaretto or Frangelico
cup shake.

Nutritional information per serving:

Calories 262 (48% from fat) • carb. 29g • pro. 5g • fat 14g • sat. fat 8g

• chol. 48mg • sod. 114mg • calc. 186mg • fiber

®

– about ½ ounce per ¾

Monkey Doodle Shake

Chocolate, bananas and peanut butter are combined

to make this creamy shake.

Makes 4 servings

2 cups lowfat milk
2 ripe bananas, cut into 1-inch pieces
2 cups lowfat chocolate frozen yogurt
3 tablespoons peanut butter
3 tablespoons chocolate syrup

Place all ingredients in blender jar in order listed. Cover and blend
on Liquefy until smooth, creamy and thickened, about 1 minute.
Serve immediately in tall glasses with straws.

Nutritional information per serving:

Calories 356 (28% from fat) • carb. 54g • pro. 11g • sat. fat 5g

• chol. 19mg • sod. 104mg • calc. 221mg • fiber 3g

Berry Berry Berry Daiquiris

Makes 4 servings

4 ounces amber rum
1½ ounces Triple Sec
2 tablespoons superfine sugar
¼ cup fresh lime juice
1½ cups frozen strawberries
¾ cup frozen blueberries
¾ cup frozen raspberries

Place all ingredients in blender jar in order listed. Cover and blend
on Liquefy until thick and smooth, about 30 to 40 seconds. Pour
into stemmed glasses and serve. May be garnished with fresh
berries on a skewer.

Nutritional information per serving:

Calories 205 (1% from fat) • carb. 30g • pro. 1g • fat 0g • sat. fat 0g

• chol. 0g • sod. 6mg • calc. 26mg • fiber 4g

8

Frosty Fresh Strawberry Margaritas

These are best made with fresh summertime strawberries.

You may vary your fruit to make other flavors such as mango,

1 pint fresh strawberries, hulled and halved (2 cups)
3 ounces tequila (6 tablespoons)
2 ounces Triple Sec or Cointreau
2 ounces fresh lime juice (4 tablespoons)
3 tablespoons superfine sugar
2 cups ice cubes

Place all ingredients in blender jar in order listed. Cover and blend
on Liquefy until thick and smooth, about 30 to 40 seconds. Pour
into stemmed glasses and serve. May be garnished with a whole
strawberry and a lime slice.

watermelon or fresh peach.

Makes 4 servings

®

(4 tablespoons)

Campari & Grapefruit Frosty

Once you acquire a taste for this slightly bitter beverage chances are

6 pink grapefruits, peeled, sectioned, juices reserved
½ cup Campari
¼ cup Grand Marnier
6 ice cubes

Place ingredients in blender jar in order listed. Cover and blend on
Liquefy for 30 to 40 seconds until smooth, thick and frosty. Serve
immediately. Can be garnished with a slice of pink grapefruit.

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

• chol. 0mg • sod. 1mg • calc. 9mg • fiber 1g

you will be hooked.

Makes twelve 4-ounce servings

®

®

Nutritional information per serving:

Calories 193 (2% from fat) • carb. 25g • pro. 1g • fat 1g • sat. fat 0g

Nutritional information per serving:

• chol. 0mg • sod. 5mg • calc. 21mg • fiber 2g

Note: For a nonalcoholic margarita, substitute 5 ounces fruit juice
such as cranberry juice or pomegranate juice for the tequila and
Triple Sec.

Frozen Rum Punch

Makes ten 4-ounce servings

1 cup frozen pineapple
1 cup canned pineapple in juice
1 cup mango sorbet
¾ cup rum
1½ tablespoons grenadine
¼ cup lime juice (approximately 4 limes)
8 ice cubes

Place ingredients in blender jar in order listed. Cover and blend
on Liquefy for 30 to 40 seconds until smooth.

Serve immediately. May be garnished with a quarter slice of fresh
pineapple and a maraschino cherry.

Nutritional information per serving:

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

• chol. 0mg • sod. 4mg • calc. 7mg • fiber 1g

9

Grasshoppers

Serve grasshoppers as an after-dinner treat in a chilled martini glass.

For a nonalcoholic version, use mint and clear chocolate syrups

2 cups vanilla ice cream
¼ cup heavy cream
4 ounces green crème de menthe
4 ounces white crème de cacao
6 ice cubes

Place all ingredients in blender jar of in order listed. Cover and
blend on Liquefy until smooth, creamy and completely
homogenous – about 40 seconds.

Serve in chilled martini glasses. Garnish with chocolate cookies
or mini morsels and a fresh mint leaf.

Calories 369 (38% from fat) • carb. 38g • pro. 2g • fat 16g • sat. fat 10g

• chol. 58mg • sod. 63mg • calc. 84mg • fiber 0g

found in coffee bars.

Makes six 4-ounce servings

Nutritional information per serving:

SOUPS, SAVORIES

Cool, Creamy Avocado

and Cucumber Soup

This chilled soup requires no cooking

and is perfect for a hot summer day.

Makes twelve ½-cup servings

1 medium-large cucumber, peeled, seeded,

and cut into ½-inch pieces

3 medium avocados (7-8 ounces each), peeled,

seeded, and cut into ¾-inch pieces
2 ounces chopped shallot (about 6 tablespoons)
1 medium jalapeño pepper, stemmed, seeded,

and cut into ½-inch pieces
2½ cups buttermilk
¾ cup chicken or vegetable stock (cool)
3 tablespoons fresh lime juice
½-1 teaspoon kosher salt (to taste)
¼ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon ground white pepper

Place all ingredients in the blender jar in the order listed. Cover
and blend on Purée for 35 to 45 seconds until smooth, creamy
and homogenous. Chill with plastic wrap pressed directly on the
top surface of the soup if not serving immediately.

10

Garnish with diced tomato, chopped jalapeño peppers and slices
of avocado.

Nutritional information per serving:

Calories 119 (65% from fat) • carb. 8g • pro. 3g • fat 9g • sat. fat 2g

• chol. 2mg • sod. 182mg • calc. 72mg • fiber 3g

Classic Chilled Gazpacho

A Cuisinart favorite, made with fresh, ripe summer tomatoes, Chilled

Gazpacho is perfect on a hot, summer night.

Makes eight 5-ounce servings

1 – 2 cloves garlic, peeled
3 cups tomato or vegetable juice cocktail, divided
1 large rib celery, peeled, cut into 1-inch pieces
1 large cucumber, peeled, halved lengthwise,

seeded, cut into 1-inch pieces

½ medium green bell pepper, cored, seeded, cut into 1-

inch pieces

½ medium red bell pepper, cored, seeded,

cut into 1-inch pieces

1 large jalapeño pepper, cored, seeded,

cut into ½-inch pieces
6 green onions, trimmed, cut into ½-inch pieces
4 medium tomatoes, cored, seeded,

cut into 1-inch pieces
3 tablespoons sherry vinegar or lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Place garlic in blender jar; cover jar. Pulse on Chop, 10 times.
Add 1 cup tomato juice/vegetable juice cocktail to blender jar
along with celery, cucumber, green pepper, red pepper, jalapeño
pepper, and green onions. Blend on Mix until vegetables are
medium-finely chopped, about 5 to 10 seconds. Transfer to a
large serving bowl. Add remaining tomato juice/vegetable cocktail
to blender jar with fresh tomatoes. Pulse 10 times on Chop,
or blend continuously if a smoother gazpacho is preferred.
Add to the bowl of vegetables with the remaining juice. Season
with sherry vinegar or lemon juice, salt and pepper. Chill before
serving.

Nutritional information per serving:

Calories 51 (5% from fat) • carb. 11g • pro. 2g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 429mg • calc. 28mg • fiber 2g

Creamy Roasted Pepper

& Corn Soup

This soup can be served chilled in the summer, or hot the rest of the

year. Garnish with a swirl of sour cream or crème fraîche, croutons made

from cornbread or chopped fresh chives.

Makes six 8-ounce servings

3 ears corn, about 6 to 7 inches in length,

husks removed
1 tablespoon extra virgin olive oil
1 cup diced (½-inch pieces) onion
1 clove garlic, peeled and sliced
½ teaspoon thyme
2 jars (12-ounce) roasted red peppers, drained,

juices reserved
2½ cups low sodium chicken broth/stock
4 ounces diced (½-inch pieces) russet potato
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper

Cut corn from cobs, reserving cobs. Heat oil in a large (4-quart)
saucepan over medium heat. Add cut corn, onions, garlic, and
thyme. Cook, stirring often, for 3 to 4 minutes, until onions are
translucent and have begun to soften. Add reserved corn cobs,
roasted peppers, chicken broth/stock, ¾ cup of the roasted red
pepper juices, the potato, salt, and pepper. Bring to a boil, then
reduce heat and simmer for 20 to 25 minutes. Remove and
discard the corn cobs; let stand for 5 minutes.

Strain the solids from the liquid, reserving the liquid. Place the
solids in the blender jar with 1¼ cups of the liquid. Cover and
blend on Liquefy for 30 to 40 seconds, until the solids are
completely puréed and smooth. Transfer to a clean saucepan
and add remaining reserved cooking liquid. Reheat soup over
low heat if serving hot, or cool and refrigerate if serving cold.

Nutritional information per serving:

Calories 131 (23% from fat) • carb. 21g • pro. 5g • fat 4g • sat. fat 1g

• chol. 0mg • sod. 853mg • calc. 24mg • fiber 3g

11

Cream of Asparagus Soup

Makes eight 6-ounce servings

¾ cup Italian parsley leaves, washed and dried
3 tablespoons unsalted butter
²⁄³ cup chopped onion or leek
1 pound asparagus, trimmed, cut into 1-inch pieces
3 cups fat free, low-sodium chicken or vegetable stock or

broth
1 cup half-and-half
1 tablespoon cornstarch
1½ cups cold water
1 teaspoon kosher salt
½ teaspoon white pepper

Place the parsley in the blender jar. Cover and pulse on Chop until
coarsely chopped, about 4 to 5 times. Remove and reserve.

Melt the butter in medium saucepan over medium heat. Add onion
and cook until soft but not brown, about 2 to 3 minutes. Add
asparagus, stock, and all but 1 tablespoon of the reserved parsley.
Cover and bring to a boil over medium-high heat. Reduce heat to
low and simmer, partially covered, until asparagus is tender, about
10 to 12 minutes.

Pour the soup through a strainer, reserving the solids and liquids.
Allow to cool 5 minutes. Place the solids in the blender jar with 1
cup of the cooking liquid; return the remaining liquid to the
saucepan. Cover blender jar and blend on Purée until creamy and
smooth, about 30 to 40 seconds. Turn blender off. Returned puréed
vegetable mixture to the saucepan and stir to combine. Stir in half­and-half. Stir cornstarch into water, and add to soup. Add salt and
pepper. Cook, stirring often, over medium heat, until soup thickens,
about 6 to 8 minutes. Do not let boil. Taste and adjust seasonings
as needed. Serve in warmed bowls garnished with the remaining
parsley.

Nutritional information per serving:

Calories 98 (59% from fat) • carb. 7g • pro. 4g • fat 7g • sat. fat 4g

• chol. 19mg • sod. 510g • calc. 56mg • fiber 2g

Chipotle Roasted Tomato Soup

This slightly spicy, slightly smoky tomato soup

would be great with a grilled cheese sandwich.

Makes six 8-ounce servings

1 can (35-ounce) plum tomatoes in heavy sauce
2 tablespoons extra virgin olive oil, divided
1 tablespoon unsalted butter
1 cup chopped (½-inch) onion
½ cup sliced carrots (½-inch)
¼ cup sliced celery (½-inch)
1 teaspoon oregano
½ teaspoon ground coriander
½ teaspoon ground cumin
2½ cups chicken stock
¼ cup white rice
1 teaspoon kosher salt
1-2 teaspoons chipotle peppers with adobo sauce
(from a can)

Preheat oven to 300°F. Line a baking sheet and sides with
parchment paper. Drain tomatoes and reserve sauce. Cut
tomatoes in half lengthwise and place cut side up in a single layer
on prepared baking sheet. Drizzle with 1 tablespoon olive oil and
roast for 1½ hours.

Place remaining olive oil in a large saucepan with butter. Heat on
medium high until butter is melted. Add onions, carrots, and
celery. Reduce heat to low and cook until vegetables are softened
and translucent, about 4 to 5 minutes. Add oregano, coriander
and cumin. Cook for 2 to 3 minutes until herbs are aromatic. Add
reserved tomato liquid, roasted tomato halves, chicken stock, rice,
and salt. Bring to a boil, then reduce heat to low and simmer,
loosely covered, for 20 minutes.

Strain the solids from the cooking liquid, reserving liquid. Place
solids and 1 cup of the cooking liquid in the blender jar with the
chipotle peppers. Cover and blend on Purée for 20 to 30 seconds
until completely emulsified, smooth and homogenous. Return
purée to clean saucepan and stir in reserved cooking liquid.
Reheat if necessary.

12

Note: Recipe may be doubled – purée in 2 batches.

Nutritional information per serving (one cup):

Calories 212 (45% from fat) • carb. 26g • pro. 5g • fat 11g • sat. fat 3g

• chol. 5mg • sod. 973mg • calc. 60mg • fiber 4g

Curried Butternut Squash

& Apple Soup

A delicious autumn or winter soup –

this one is a perfect first course for a holiday dinner.

Makes ten 8-ounce servings

2 tablespoons unsalted butter
1½ cups chopped onions
¹⁄³ cup thinly sliced celery
(approximately 1 medium stalk)
2 teaspoons curry powder
¼ teaspoon ginger
2 pounds 1-inch butternut squash cubes

(weigh after peeling, seeding and cubing)
12 ounces apples, peeled, cored and cut into wedges
3 tablespoons white rice
5 cups chicken stock
1 teaspoon kosher salt
½ teaspoon freshly ground pepper

Melt the butter over medium heat in a 6-quart sauté pan. Add
the onions and celery, cook for 2 to 3 minutes, until the vegetables
are translucent. Add the curry powder and ginger, cook for 5 to 6
minutes longer over low heat until the vegetables are softened and
the spices are fragrant. Add the butternut squash, apples, and rice
to the pan. Stir to coat with the butter and spices and cook for
about 1 minute. Add the chicken stock, salt, and pepper. Bring
soup to a boil and then reduce to simmer. Simmer for about 40 to
45 minutes, until vegetables are very tender.

Strain the solids from the liquid, reserving all liquid. Have a clean
large saucepan ready.

Place half the solids in blender jar with 1½ cups of the liquid.
Cover and blend on Purée until smooth, creamy and homogenous,
about 30 seconds. Transfer to the clean saucepan and repeat with
remaining solids and liquid.

Garnish with chopped sugared nuts and minced apple.

Nutritional information per serving:

Calories 104 (21% from fat) • carb. 21g • pro. 2g • fat 3g • sat. fat 1g

• chol. 6mg • sod. 142mg • calc. 55mg • fiber 3g

Perfect Popovers

Impress your guests with these deceivingly simple popovers that

are mixed in a matter of seconds in your Cuisinart® blender.

Our 56-ounce blender is large enough that you may increase

this recipe by 50 percent to make a larger batch.

Makes 18 popovers

cooking spray or melted butter for pan
6 large eggs
2 cups all-purpose flour
2 cups evaporated fat free milk, not reconstituted
½ teaspoon kosher salt
5 tablespoons unsalted butter, melted

Preheat oven to 375°F. Thoroughly coat eighteen ½-cup popover,
custard, or muffin cups with cooking spray or melted butter.

Place the eggs, flour, milk and salt in the blender jar in the order
listed; cover blender jar. Blend on Mix for 10 seconds. Scrape the
sides of the jar if needed. With the blender running, add the melted
butter in a steady stream and blend for 10 seconds. Let batter rest
for 10 to 15 minutes.

Divide the batter evenly among the prepared pans. Bake in the
preheated oven until puffy and nicely browned, about 40 minutes.
Use a cake tester to pierce each popover several times and bake
for an additional 5 minutes. Remove from oven, loosen from pans
with a thin-blade knife and gently lift out. Serve hot.

Nutritional information per popover:

Calories 126 (37% from fat) • carb. 14g • pro. 6g • fat 5g • sat. fat 3g

• chol. 79mg • sod. 91mg • calc. 93mg • fiber 0g

13

Welsh Rarebit

Also known as Welsh Rabbit, this cheese sauce is traditionally served

over toast points or toasted English muffin. A slice of tomato can be

placed on the toast first for high tea and it can also be put under

the broiler for a few moments. We have also found that this recipe

is delicious served over steamed broccoli or cauliflower,

a baked potato, or it could be tossed with cooked

pasta shapes to make a macaroni and cheese dish.

Makes 4 cups

SALAD DRESSINGS, VINAIGRETTES,
SAVORY SAUCES

Basic Vinaigrette

This basic vinaigrette is perfect for a crisp green salad.

Makes about 1½ cups, can be doubled or tripled

2¼ cups whole milk or evaporated lowfat milk

(not reconstituted)
2 large eggs
3 tablespoons unbleached all-purpose flour
1 tablespoon Dijon-style mustard
1 teaspoon Worcestershire sauce
½ teaspoon kosher salt
1 pound shredded sharp or extra-sharp Cheddar cheese
paprika (for dusting on top)

Heat the milk in a saucepan until simmering (bubbles are just
breaking at the surface) – this may also be done in a microwave.

Place the eggs, flour, mustard, Worcestershire sauce, and salt in
the blender jar. Cover and blend on Mix for 15 to 20 seconds.
Scrape the sides of the blender jar. Add the shredded cheese and
blend on Purée. With the blender running, add the hot milk in a
slow steady stream through the opening in the lid. Blend on Purée
until smooth and homogenous, about 30 to 40 seconds.

Pour the mixture into a medium (2¾-quart) saucepan. Place over
medium heat, and cook, stirring constantly with a whisk until
creamy, smooth and thickened, about 15 to 20 minutes.

Serve over toast points or toasted English muffin halves.
Dust with paprika before serving.

Nutritional information per serving (¼ cup):

Calories 156 (67% from fat) • carb. 3g • pro. 10g • fat 12g • sat. fat 7g

• chol. 74mg • sod. 272mg • calc. 250mg • fiber 0g

1 clove garlic, peeled
2 tablespoons Dijon-style mustard
½ cup wine vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
²⁄³ cup extra virgin olive oil
²⁄³ cup vegetable oil

Place the garlic, mustard, vinegar, salt, and pepper in the blender
jar. Cover and blend on Liquefy for 10 to 15 seconds. With the
machine on, add the oils in a slow, steady stream through pour
lid. Continue to blend for an additional 20 to 30 seconds until
completely emulsified.

Note: You may change the Basic Vinaigrette by using different
flavors of 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

14

Raspberry Vinaigrette

Try this pink dressing on a salad of baby spinach.

Sprinkle with some crumbled chèvre and dried cranberries to finish.

Makes about 3 cups

zest of ½ lemon (color only – no bitter white pith)
1 clove garlic, peeled
1 small shallot, peeled, quartered
1½ teaspoons kosher salt
1 teaspoon thyme
½ teaspoon freshly ground pepper
²⁄³ cup raspberry vinegar
¼ cup fresh lemon juice
½ cup fresh or frozen thawed raspberries
2 tablespoons honey
1 teaspoon xanthan* (optional – but helps keep

vinaigrette from separating)
1 cup walnut oil
¾ cup canola oil

Place the zest, garlic, shallot, salt, thyme, and pepper in the
blender jar. Pulse using Chop, 5 to 10 times to begin chopping
garlic, shallot and zest. Add remaining ingredients in order listed.
Cover and blend on Liquefy until completely emulsified and
homogenous, about 20 to 30 seconds. Transfer to a resealable
storage container. Let stand 30 minutes before using to allow
flavors to develop and blend. If not using immediately, refrigerate.
Remove from refrigerator 30 minutes before using.

Creamy Blue Cheese Dressing

Thick and creamy, this dressing is wonderful served over a wedge

of chilled iceberg lettuce, and is thick enough that it can be used

as a dip for crudités.

Makes 3½ cups

¼ ounce shallot (about ½ shallot),
cut into ¼-inch pieces
½ cup buttermilk
1 cup sour cream
1 cup mayonnaise
1 tablespoon lemon juice
6 ounces crumbled blue cheese
½ teaspoon kosher salt
freshly ground pepper

Place shallot pieces in blender jar. Pulse on chop 4 to 5 times.
Add remaining ingredients to the blender jar. Cover and blend on
Purée until smooth and homogenous, about 15 to 20 seconds.
Serve immediately or store in refrigerate for up to one week. If
desired, reserve half the crumbled blue cheese and stir in for
texture.

Nutritional information per serving (2 tablespoons):

Calories 99 (90% from fat) • carb. 1g • pro. 2g • fat 10g • sat. fat 3g

• chol. 12mg • sod. 160mg • calc. 47mg • fiber 0g

*Can be found in most well-stocked natural foods or health food
stores. Xanthan gum is a naturally derived stabilizer that is
produced from the fermentation of corn syrup. Often used in
baking breads, xanthan gum will help stabilize marinades,
vinaigrettes and salad dressings and prevent them from
separating. It is an optional ingredient.

Nutritional information per serving (one tablespoon):

Calories 75 (93% from fat) • carb. 1g • pro. 0g • fat 8g • sat. fat 1g

• chol. 0mg • sod. 42mg • calc. 2mg • fiber 0g

15

Creamy Feta & Yogurt Dressing

Makes 1¼ cups

(20 servings of 1 tablespoon)

1 clove garlic, peeled and crushed
1 teaspoon oregano
½ teaspoon basil
¹⁄³ cup red wine vinegar
¼ cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
4 ounces crumbled feta cheese
¼ cup lowfat or fat free plain yogurt

Place garlic, oregano, and basil in the blender jar and cover.
Pulse 5 times on Chop to chop garlic. Add remaining ingredients
in order listed. Blend for 15 seconds using Mix. Scrape blender
jar. Blend 15 seconds longer on Mix. Let dressing stand for 20 to
30 minutes to allow flavors to blend. Transfer to a resealable
container and refrigerate until ready to use.

Rustic Tomato Sauce

This is a great basic tomato sauce that is ready in less than an hour.

Makes about 8 cups (16 servings of ½ cup)

1 tablespoon extra virgin olive oil
1 onion (8 ounces), peeled and cut into ½-inch pieces
2 carrots (4 ounces), peeled and cut into ½-inch pieces
2 ribs celery, trimmed and cut into ½-inch pieces
4 cloves garlic, peeled
1 teaspoon dried oregano
1 teaspoon dried basil
4 roasted red bell peppers, cut into 1-inch pieces
½ cup dry white wine (such as vermouth)
2 tablespoons tomato paste
3 cans (15-ounce) recipe ready diced tomatoes

with juices
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

16

Nutritional information per serving (one tablespoon):

Calories 43 (81% from fat) • carb. 1g • pro. 1g • fat 1g • sat. fat 1g

• chol. 5mg • sod. 65mg • calc. 36mg • fiber 0g

Heat the olive oil in large saucepan over medium heat. Add the
onion, carrot, celery, garlic, oregano and basil. Cover loosely and
cook until the vegetables are softened, 6 to 8 minutes. Stir in the
roasted red pepper, 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 ½ cup of the
cooking liquid. Cover the blender jar. Pulse on Liquefy 10 times to
chop. Use a plastic spatula to scrape the sides of the blender jar.
Blend for 30 to 40 seconds, until smooth. Return the puréed
tomato mixture to the liquid in the saucepan and reheat gently
over medium low heat. Add salt and pepper.

Nutritional information per serving:

Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g

Mole Sauce

This traditional Mexican dark reddish-brown sauce is most often served

with chicken, but is also delicious with pork and turkey.

Makes 4 cups (12 servings of  cup)

2 tablespoons olive oil
1 medium onion (about 5 ounces), diced
3 cloves garlic,chopped
2 tablespoons chili powder
¼ teaspoon cinnamon
¼ teaspoon cumin
¼ teaspoon ground coriander
1 teaspoon kosher salt
1 corn tortilla, cut into small pieces
¼ cup toasted almonds
2 tablespoons natural peanut butter
2 cans (4.5-ounce) of chopped green chiles
1 can (28-ounce) of diced tomatoes, liquid drained
1¼ cups chicken stock
¼ cup raisins
1 teaspoon granulated sugar
2 tablespoons unsweetened cocoa

Heat the olive oil in a 3½-quart sauté pan over medium heat. Add
the diced onions and sauté gently until the onions are soft and
translucent, about 5 to 8 minutes. Turn heat to low and add
chopped garlic, stirring until coated with oil, and fragrant. Add the
chili powder, cinnamon, cumin, coriander, and salt. Stir until the
spices are well distributed and the onions and garlic are coated,
about 1 minute.

Stir in the chopped tortilla, almonds and peanut butter. Add the
green chiles, diced tomatoes, chicken stock, raisins, sugar, and
cocoa and stir. Simmer over low heat for about 45 minutes.

Place all ingredients in blender jar. Cover and blend on Purée
for about 40 seconds until completely smooth and homogenous.
Use immediately or keep in refrigerator in an airtight container
for up to one week.

Stir leftover shredded turkey or chicken into Mole Sauce, heat
through, and serve over rice garnished with diced avocado and
shredded Monterey Jack cheese.

Mole Sauce can be also be served as a sauce for cooked (sautéed
or grilled) chicken or pork.

Nutritional information per serving (¹⁄³ cup):

Calories 113 (49% from fat) • carb. 12g • pro. 3g • fat 7g • sat. fat 1g

• chol. 0mg • sod. 584mg • calc. 35mg • fiber 3g

Molasses Rosemary Marinade

This marinade is very good with chicken, duck or pork,
as well as shrimp, scallops, salmon (roasted or grilled),

tuna or swordfish for the grill. It also makes a nice

“finishing sauce” for sautéed cipollini onions

or other sautéed root vegetables.

Makes about 2 cups marinade (16 servings of 2 tablespoons)

1 ounce peeled shallot, cut into ½-inch pieces
1 clove garlic, peeled and halved
¼ teaspoon freshly ground black pepper
2 tablespoons dry rosemary, divided
1 tablespoon chipotle chile peppers,
with adobo sauce
½ cup maple syrup
½ cup molasses
½ cup soy sauce
¹⁄³ cup canola or grapeseed oil
1 teaspoon xanthan gum*

Place the shallot, garlic and pepper in the blender jar. Pulse on
Chop about 3 to 4 times. Add 1 tablespoon of the rosemary and
the remaining ingredients in the order listed. Blend on Liquefy for
20 to 30 seconds until smooth, thick and homogenous. Transfer
to a resealable jar or bowl and stir in the remaining tablespoon
of rosemary. Let stand refrigerated for 30 minutes or longer for
flavors to blend before using.

Keep marinade properly refrigerated until ready to use. Use to
marinate meats and vegetables for grilling or roasting.

17

*Can be found in most well-stocked natural foods or health food
stores. Xanthan gum is a naturally derived stabilizer that is
produced from the fermentation of corn syrup. Often used in
baking breads, xanthan gum will help stabilize marinades,
vinaigrettes and salad dressings and prevent them from
separating. It is an optional ingredient.

Nutritional information per serving:

Calories 94 (42% per serving) • carb. 13g • pro. 1g • fat 5g • sat. fat 0g

• chol. 0mg • sod. 338mg • calc. 89mg • fiber 0g

With the blender running on Purée, add the hot heavy cream
through the pour lid in a slow steady stream and blend until
chocolate is completely melted, about 45 seconds. Spoon off
foam and discard (may also put in a fat separator and pour off
liquid until just foam remains). Stir in vanilla.

Pour equal amounts of the chocolate mixture into each of the
ramekins. Place pan in oven and add hot water to reach halfway
up the sides of the ramekins. Bake in preheated 325°F oven for 55
to 60 minutes. Edges will be set, centers may still be slightly
jiggly.

DESSERTS/DESSERT SAUCES

Chocolate Pots de Crème

Makes 8 servings

3 cups heavy cream
8 ounces semisweet chocolate morsels or
chocolate chunks (½-inch)
2 tablespoons granulated sugar
1 teaspoon instant espresso powder
7 large egg yolks, lightly beaten
2 teaspoons pure vanilla extract

Have ready eight 5-ounce ramekins or pots de crème dishes.
Place in a 13x9x3-inch pan. Bring 4 cups of water to a boil; keep
hot and reserve. Arrange rack in center of oven. Preheat oven to
325°F.

Place heavy cream in a saucepan and bring to a simmer over
medium heat – do not boil.

Place the chocolate morsels/chunks, granulated sugar, and
espresso powder in the blender jar. Pulse on Chop 10 to 15 times
to chop the chocolate somewhat finely.

Add the egg yolks and blend for 20 seconds on Mix.

Transfer ramekins to a rack to cool completely, uncovered, about
1 hour. (They will set as they cool.) Serve warm, or chill, covered,
until cold, at least 3 hours. Chocolate Pots de Crème may be
garnished with freshly whipped cream and/or chocolate curls.

Nutritional information per serving:

Calories 510 (80% from fat) • carb. 21g • pro. 4g • fat 46g • sat. fat 26g

• chol. 308mg • sod. 40mg • calc. 79mg • fiber 4g

18

Classic Cherry Clafoutis

This traditional country French dessert can be made with cherries,

plums, peaches, pears or any berry. We have added finely ground

almonds or hazelnuts for that certain “je ne sais quoi.”

Coconut Cream Pie

A cross between a custard pie and a cheesecake, this pie is delicious

and simple to prepare. Serve with a dollop of freshly whipped cream

for pure indulgence.

Makes 8 servings

2 teaspoons unsalted butter, melted
¼ cup + 4 teaspoons granulated sugar, divided
1 ounce almonds or hazelnuts
(toasted gives best flavor)
¾ cup evaporated low fat milk (not reconstituted)
¼ cup heavy cream
3 large eggs
1 tablespoon vanilla extract
1 tablespoon brandy or amaretto
¹⁄

teaspoon salt

8

½ cup all-purpose flour
¼ teaspoon ground cinnamon
12 ounces pitted cherries (thawed if using frozen)

Arrange the rack in the middle of the oven. Preheat oven to 325°F.
Brush a six-cup oval baker or gratin dish with the melted butter.
Dust with 2 teaspoons of the granulated sugar.

Place ¼ cup of the sugar and the nuts in the blender jar. Cover
and pulse 15 times on Chop to chop the nuts. Add the evaporated
milk, cream, eggs, vanilla, brandy, salt, flour, and cinnamon. Blend
for 10 seconds on Liquefy; mixture will be smooth and creamy –
do not overblend.

Arrange the cherries in the bottom of the prepared baking dish.
Carefully pour the batter over the cherries. Place in the preheated
oven and bake for 35 minutes. After 35 minutes, sprinkle evenly
with the remaining 2 teaspoons of sugar. Continue to bake for
an additional 15 to 20 minutes, until the clafoutis is puffed and
golden brown. Remove from the oven and cool for 10 minutes
before serving. Serve with sweetened whipped cream, vanilla ice
cream or frozen yogurt.

Calories 211 (40% from fat) • carb. 23g • pro. 8g • fat 10g • sat. fat 3g

Nutritional information per serving:

• chol. 92mg • sod. 113mg • calc. 158mg • fiber 1g

Makes 8 to 12 servings

4 ounces vanilla wafers or gingersnaps,
broken into quarters
4 tablespoons unsalted butter, melted
2½ cups shredded sweetened coconut, divided
3 large eggs
¾ cup granulated sugar
12 ounces lowfat cream cheese, cut into 1-inch
(or smaller) pieces
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
½ teaspoon coconut extract

Arrange rack in lower third of oven. Preheat oven to 350°F.

Place cookies in blender jar. Cover and pulse 10 times on Chop.
Scrape the jar. Using Mix, blend for 20 to 30 seconds until
pulverized. Transfer to a small bowl. Add the melted butter and
¾ cup of the shredded coconut; stir to combine thoroughly. Press
evenly into the bottom and sides of a 9-inch deep-dish pie plate.
Place in oven and bake for 10 minutes. Let cool on a rack 5
minutes before continuing.

Place eggs, sugar, cream cheese, lemon juice, and extracts in
the blender jar. Blend on Purée for 15 seconds; scrape blender jar.
Blend again for 15 seconds. Add the remaining coconut and pulse
on Mix until combine, 6 to 8 pulses. Pour into the prepared pie
shell and place in the preheated 350°F oven. Bake for about 30
to 40 minutes, until slightly puffed and set at edges – may be
slightly jiggly in the center. Cool on a rack completely. Refrigerate
pie for at least 2 hours before serving.

Nutritional information per serving (based on 12 servings):

Calories 269 (51% from fat) • carb. 28g • pro. 6g • fat 15g • sat. fat 10g

• chol. 74mg • sod. 260mg • calc. 50mg • fiber 1g

19

Pumpkin Pie with

Graham Pecan Crust

The traditional holiday favorite is made is a cookie crumb crust

Crust
½ cup pecan halves
6 graham cracker squares, broken into 1-inch pieces
3 tablespoons granulated sugar
¼ cup unsalted butter, melted

Pumpkin Filling
2 large eggs
½ cup brown sugar
1 can (12-ounce) evaporated fat free milk
1 can (15–16 ounces, 1½ cups) solid pack pumpkin
(not pie filling)
1 tablespoon cornstarch
¼ cup maple syrup
1 tablespoon vanilla extract
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
¹⁄

teaspoon freshly grated nutmeg

8

Preheat the oven to 375°F.

Place the pecans in the blender jar and cover. Pulse on Chop
8 to 10 times to chop finely. Remove and reserve. Place graham
cracker pieces in the blender jar; cover the blender jar. Pulse on
Chop 5 times to break up the cookies, then blend on Chop for
10 seconds to pulverize.

for a crunchy change.

Makes 12 servings

Bake in the preheated 375°F oven for 5 minutes. Remove and let
cool on a rack while continuing. Lower the oven temperature to
350°F.

Place the eggs and remaining ingredients in the blender jar in
the order listed; cover the blender jar. Blend on Mix until smooth,
about 10 to 15 seconds. Pour the pumpkin mixture into the
prepared pecan graham crust. Bake in the preheated 350°F oven
for 55 to 60 minutes. Center of the pie may appear slightly jiggly –
it will continue to set as the pie cools. Place the pie on a rack and
cool completely before serving. Refrigerate after completely cool.

Nutritional information per serving:

Calories 252 (41% from fat) • carb. 33g • pro. 5g • fat 12g • sat. fat 4g

• chol. 42mg • sod. 117mg • calc. 129mg • fiber 2g

Quick Raspberry Sauce

Makes 2 cups (16 servings of 2 tablespoons)

12 ounces fresh or frozen, thawed raspberries
1 cup red berry preserves
1 tablespoon granulated sugar
1 tablespoon fresh lemon or lime juice

Place all ingredients in blender jar. Cover and blend on Purée until
smooth and completely puréed, 20 to 30 seconds. Strain mixture
through a fine sieve to remove seeds; discard seeds. Store in an
airtight container in refrigerator. Serve with desserts, pancakes or
waffles.

Nutritional information per serving:

Calories 128 (0% from fat) • carb. 33g • pro. 1g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 5mg • calc. 14mg • fiber 2g

Add the reserved chopped nuts and granulated sugar. Blend on
Mix until nuts are evenly and finely ground. Transfer to a 9-inch
deep-dish pie plate. Add the melted butter and stir to combine.
Press the cookie/nut mixture evenly onto the sides and bottom
of the pie plate.

20

Cuisinart® is a registered trademark of Cuisinart

©2007

Any trademarks or service marks of third parties used herein

are the trademarks or service marks of their respective owners.

INSTRUCTION BOOKLET

Recipe

Booklet

Reverse Side

PowerBlend 600™ 7-Speed Electronic Blender

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

SPB-10 Series

IMPORTANT SAFEGUARDS

When using electrical appliances, 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. Cuisinart does not recommend the use of this
appliance by 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

container, 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. STORE OUT

OF REACH OF CHILDREN.

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 it is running.

16. When blending HOT liquids, remove measured pour lid

(center piece of cover) to allow steam to escape.

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

18. Do not use an extension cord with this unit. Doing so may
result in fire, electrical shock, or personal injury.

Regarding your cord set: A longer cord has been provided so

that you will have flexibility in positioning your Cuisinart
PowerBlend 600
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, cutting assembly, locking ring, and
cover before first use.

20. WARNING: TO REDUCE THE RISK OF ELECTRICAL SHOCK
OR FIRE, DO NOT REMOVE THE BASE PANEL. NO USER
SERVICEABLE PARTS ARE INSIDE. REPAIR SHOULD BE
DONE ONLY BY AUTHORIZED PERSONNEL.

21. WARNING: FLASHING LIGHT INDICATES READY TO
OPERATE. DO NOT TOUCH BLADES.

™

blender near an electrical outlet. Exercise

®

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.

2

Maximum rating of 600 watts is based on the jar attachment that
draws the greatest power. Other recommended attachments may
draw significantly less power.

This unit comes with a resettable thermal fuse to prevent damage
to the motor in the case of extreme overload. Simply unplug the
unit, rest it for 15 minutes and continue.

UNPACKING INSTRUCTIONS

1. Place the gift box containing your Cuisinart® PowerBlend 600™
blender on a flat, sturdy surface before unpacking.

2. Remove the instruction booklet and other printed material from
top of corrugated insert.

3. Next, remove the top corrugated insert containing the fill cap.

4. Carefully lift the blender base from the box and set aside.

5. Remove the bottom corrugated insert containing the blender jar
assembly. Be careful not to tip the jar when removing.

To assemble the blender, follow Assembly instructions on page 4
of this instruction 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 on page 6 of this booklet
to remove any dust or residue.

CONTENTS

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

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

Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Use and Care/Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

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

Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

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

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

Dos and Don’ts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Warranty Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

INTRODUCTION

One look at the touchpad on your new Cuisinart® PowerBlend

™

600

blender and you'll know you've bought more than a blender.
Seven preprogrammed functions allow you to do everything from
blending the smoothest smoothie to mixing pancake batter to
chopping salsa to puréeing soup to grinding nuts, with the touch
of a button. Capacity is huge – 56 ounces – and the styling is
sensational. Our 600-watt motor is ready for any job you give it,
even crushing ice. Best of all, when you're finished, jar and lid go
right into the dishwasher. Have fun!

PARTS AND FEATURES

1. 2-oz. Measured
Pour Lid

Allows you to measure
and add ingredients
without removing
the cover.

2. Cover

Just press on.
Tight fitting seal
resists leakage.

3. 56-oz. Glass Jar

Has a unique, sturdy,
widemouth design.

4. Leakproof Rubber
Gasket (not shown)

Holds the glass jar
snugly in position for
safe operation.

5. High-Quality Cutting
Assembly with
Patented Stainless
Steel Blades (not shown)

Is strong enough
for all blender tasks,
including tough jobs,
from ice crushing to
chopping delicate
herbs.

8a

Note: Blades are sharp...

handle carefully

1
2

3

7

8
8b

9

3

6. Locking Ring (not shown)

Is self-aligning so that the glass blender jar slides easily
into position.

7. Heavy-Duty Motor Base

Is so sturdy and stable, it will not “walk” on your counter –
even during ice crushing!

8. 7-Speed Touchpad Control with Indicator Lights

Is easy to use, read and clean. The red LED lights clearly
indicate what blender speed you are using.

8a. Pulse at Any Speed Button

Allows you to pulse at any speed so you can blend
ingredients only as much as needed.

8b. Ice Crush Button

This button is preset to the best speed for crushed ice.

9. Slip-Proof Feet

Prevent movement during use and prevent damaging marks
on countertops or tables.

10. Cord Storage (not shown)

Keeps countertop safe and neat by conveniently storing
excess cord.

USE AND CARE

ASSEMBLY

d

To use your Cuisinart
PowerBlend 600
Blender, begin by assembling
the blender jar.

c

1. Turn the blender jar (a)

2. Position the rubber gasket

b

a

3. Turn the cutting assembly

upside down, and place it
flat on a sturdy surface.

(b) on the round opening on
the bottom of the blender
jar.

(c) upside down, and place
the blade end in the blender
jar opening.

®

™

Electronic

4. Secure the rubber gasket and cutting assembly into position
by placing the smaller opening of the locking ring (d) on top of
the cutting assembly. 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.

5. Push the cover onto the top of the blender jar. Insert the
measured pour lid into the cover, aligning the tabs in the pour
lid with the slots in the cover. Twist clockwise to lock the pour
lid into the cover.

6. Place the blender jar on the motor base so that the jar
markings are facing you and the handle is positioned to one
side.

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

HELPFUL REMINDERS

• Once the cover is in position, additional ingredients can be
added during blending: twist the measured pour lid
counterclockwise until the tabs in the pour lid align with the slots
in the cover; pull up pour lid, add ingredients, and replace 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 base. Simply lift blender jar from motor base.

• Boiling liquid or solid frozen foods (with the exception of ice
cubes or ½ inch [1.3 cm] pieces of frozen fruit) should never
be placed in the blender jar.

• Do not place ice, frozen foods or very cold liquids in a blender
jar which has come directly from a hot dishwasher.

• Do not place very hot liquids or foods into a blender jar which
has come directly from the freezer. Boiling liquids should cool
for 5 minutes before being placed in blender jar.

• Follow Cleaning and Maintenance instructions on page 6,
prior to your first use.

4

OPERATING INSTRUCTIONS

1. Place the motor base of your Cuisinart® PowerBlend 600™
Electronic Blender on 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

™

600

Electronic Blender into an electrical outlet.

2. Add all necessary ingredients to the blender jar, and replace the
cover. You may add more ingredients by lifting the measured
pour lid and dropping ingredients through the fill area. Replace
the measured pour lid after adding ingredients.

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

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. To start blending: Press the On button. The red On

LED light will flash, indicating that the blender is turned on
but no speed has been selected.

4. Press the desired blending speed: 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 next desired speed button.

5. To reset the blender: The unit has an advanced thermal,

resettable fuse feature. In the event of an overload condition,
the unit will shut down to protect the motor from overheating.
When this happens reset the unit by unplugging the blender
and let it cool down for a minimum of 15 minutes.

6. To stop the blending process: Re-press the activated speed

button. The blending process will stop. The red On indicator
light will continue to flash to let you know that the blender is

still on and can be reactivated by pushing the desired speed
button. The blender can be completely deactivated and

®

PowerBlend

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 desired speed button as needed.

To Crush Ice In On mode, press and release Ice Crush
button as needed.

To Stop Blending Press Off button.
(and Deactivate Blender)

To Stop Blending Release button.
(in Pulse or Ice crush Mode)

To Stop Blending in Stir, Chop, Press speed button again. This will return
Mix, Purée, or Liquefy the blender to On mode. Press Off button
Mode to turn blender off.

SPEED SELECTION GUIDE

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

Ingredient/Recipe Speed Result
Reconstituting frozen

orange juice concentrate Stir Smooth and full-bodied

Mayonnaise Stir Thick and creamy

Salad dressings Stir Desired consistency

Nuts Chop Coarse to fine

Whipping cream Mix Thick topping

Bread crumbs Mix Uniformly fine

Grating citrus zest Purée Uniformly fine

Milk shakes Purée Smooth and creamy

Baby food Purée Smooth and creamy

Health drinks Liquefy Smooth and creamy

Frozen cocktails Liquefy Thick and slushy

Grinding hard cheese Liquefy Coarse to fine

Ice Ice Crush Snowy

5

stopped at any speed by pushing the
Off button. You will need to press the On button again to
continue blending.

7. Pulse mode: While the blender is turned on, you can create a

burst of power for quick, efficient blending, by activating the
pulse function. To do so, first push the Pulse button, which will
cause the pulse indicator light to flash. Next, push and release
the desired speed button. Repeat as desired. You determine
the duration of each pulse. While pulsing, all indicator lights
(the on, the pulse, and the desired speed lights) 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
which do not require an extended amount of blending.

8. To crush ice: The PowerBlend 600

is strong enough to crush ice without liquid at any speed;
however, for your convenience, we have preset the best speed
for ice crushing. To give you greater control, the ice crush
function automatically operates as a pulse function. To crush
ice, place ice cubes in the blender jar, and place the cover and
the measured pour lid on the blender jar. Press the On button.
Press the Ice Crush button in short pulses until ice is crushed
to desired consistency. See the Recipe Tips section in the
Recipe Booklet for more details.

9. 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.

10. 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.

™

Electronic Blender motor

CLEANING AND MAINTENANCE

Always unplug your Cuisinart® PowerBlend 600™ Electronic
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 by turning counterclockwise.

Remove the cutting assembly and 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.

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

Remove the blender jar cover and the measured pour lid. 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 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
STIR for 15 seconds. Repeat, using clean tap water. Empty blender
jar and carefully disassemble parts. Wash cutting assembly, gasket
and locking ring in warm, soapy water. Rinse and dry all parts
thoroughly.

DOs AND DON'Ts WHEN USING
YOUR BLENDER

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.

6

• Cut most foods into cubes approximately ½ inch (1.3 cm) to
1 inch (2.5 cm) to achieve a more uniform result. Cut all cheeses
into pieces no larger than ½ inch (1.3 cm).

• Use the measured pour lid to measure liquid ingredients such as

alcohol. Replace measured pour lid 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 is tightly attached to blender jar.

• Always remove locking ring, cutting assembly, and rubber
gasket 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, 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, pulse in short bursts.

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

DON’T:

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

• Don’t place cutting assembly and locking ring onto motor base
without the blender jar attached.

• Blender will not mash potatoes, knead heavy dough, or beat
egg whites.

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

• Don’t twist locking ring from blender jar when removing blender
jar from motor base. Simply lift blender jar from motor base.

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

• Don’t use any utensil inside the blender jar while the motor
is on.

• Don’t use any container or accessories not recommended by
Cuisinart. Doing so may result in injury.

• Don’t place hands inside the blender jar when blender is
plugged in.

• Don’t add boiling liquids or frozen foods (except ice cubes or
½-inch pieces of frozen fruit) to glass blender jar. Boiling liquids
should cool for 5 minutes before being placed in blender jar.

WARRANTY INFORMATION

LIMITED THREE-YEAR WARRANTY

This warranty is available to consumers only. You are a con­sumer if you own a Cuisinart™ PowerBlend 600™ Blender that
was purchased at retail for personal, family or household use.
Except as otherwise required under applicable law, this war­ranty is not available to retailers or other commercial purchas­ers or owners.

We warrant that your Cuisinart™ PowerBlend 600™ Blender
will be free of defects in materials and workmanship under nor­mal home use for 3 years from the date of original purchase.

We suggest 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 Cuisinart™ PowerBlend 600™ Blender should prove
to be defective within the warranty period, we will repair it, or
if we think necessary, replace it. To obtain warranty service,
simply call our toll-free number 1-800-726-0190 for additional
information from our Customer Service Representatives, or
send the defective product to Customer Service at Cuisinart,
150 Milford Road, East Windsor, NJ 08520.

7

To facilitate the speed and accuracy of your return, please
enclose $10.00 for shipping and handling of the product.

Please pay by check or money order (California residents need
only supply proof of purchase and should call 1-800-726-0190
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. Please be sure to include your return
address, daytime phone number, description of the product
defect, product model number (located on bottom of product),
original date of purchase, and any other information pertinent
to the product’s return.

Your Cuisinart™ PowerBlend 600™ Blender has been manu­factured to the strictest specifications and has been designed
for use with the authorized accessories and replacement parts.

This warranty expressly excludes any defects or damages
caused by accessories, replacement parts, or repair service
other than those that have been authorized by Cuisinart.

This warranty does not cover any damage caused by accident,
misuse, shipment or other ordinary household use.

This warranty excludes all incidental or consequential dam­ages. Some states do not allow the exclusion or limitation of
these damages, so they may not apply to you.

CALIFORNIA RESIDENTS ONLY:

California law provides that for In-Warranty Service, California
residents have the option of returning a nonconforming prod­uct (A) to the store where it was purchased or (B) to another
retail store which sells Cuisinart products of the same type.

The retail store shall then, at its discretion, 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 the above two options do not result in the
appropriate relief to the consumer, the consumer may then
take the product to an independent repair facility if service or
repair can be economically accomplished. Cuisinart and not

the consumer will be responsible for the reasonable cost of
such service, repair, replacement, or refund for nonconforming
products under warranty.

California residents may also, according to 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 products under war­ranty.

BEFORE RETURNING YOUR CUISINART® PRODUCT

®

If you are experiencing problems with your Cuisinart
we suggest that you call our Cuisinart

®

Service Center at

product,

1-800-726-0190 before returning 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 the product is still under warranty.

©2009 Conair Corporation

Cuisinart® is a registered trademark

of the Conair Corporation

150 Milford Road

East Windsor, NJ 08520

Printed in China

09CE16242

8

Version no :

IB-9569

Fold Size:

Material (Cover):

Coating:
Color (Cover):
(Inside):

Date: SEP-30-2009

PDF version :

Hugo Code :

Color Series:

Remark:

178X216MM SADDLE STITCHED 28PP

157GSM MATT ART PAPER

(Inside):

120GSM GLOSS ART PAPER

GLOSS VARNISHING IN COVER

4C(CMYK)+1C(BK)
1C(BK)+1C(BK)

Co-ordinator : Astor You

Hugo Description

SPB10 IB-9569 (0,0) BOOK
SMT0024IB-1-1
Non

Quality request (1)

Operator : HAI

9