04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 1
INSTRUCTION AND
RECIPE BOOKLET
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 3
operation. Touch speed control allows
you to change speeds quickly while
you are mixing.
6.
FEATURES
AND BENEFITS
220 Watts of Power
8.
2. LED Speed Display
Digital speed settings are easy to read.
Powerful enough to easily cut through a
double batch of cookie dough or butter right
out of the refrigerator.
3. Touch Speed Control
Allows you to change speeds quickly
while you are mixing.
Maximum Comfort
4. Exclusive Rotating Swivel Cord
Unique swivel cord can be positioned for
comfortable right- or left-handed use.
(Patent pending)
Balanced to do more work for you. The
shape of the unit allows maximum possible
power and balance. Stress-free grip pro-
vides unparalleled comfort and control, even
during extended mixing.
9.
7.
5. Spatula Included
Automatic Feedback
6. Beater Release Button
Conveniently located button for easy
ejection of beaters or whisk.
No need for a power boost. An electronic
feedback mechanism automatically feeds in
extra power when needed. It assures that
the mixer will not bog down, even when
mixing heavy loads.
7. Super-Sized Beaters
Extra-long, extra-wide beaters for
superior, faster aerating, mixing, and
whipping. Designed without center post
to prevent ingredients from clogging up
beaters. Beaters are easy to clean and
dishwasher-safe.
™
SmoothStart
When the mixer is turned on, the beaters
start spinning very slowly to prevent
ingredients from splattering.
2.
8. Heel Rest
3 Low Mix Speeds
1.
3.
Allows mixer to rest squarely on
countertop.
Lower mixing speeds provide greater control
when folding or mixing dry ingredients.
5.
9. Chef’s Whisk
Easy To Clean
The PowerSelect™ Mixer has a smooth,
sealed base; wipes clean instantly.
Professional 3''-diameter whisk
adds volume to whipped cream and
creates stiff, fine-textured egg whites.
Provides superior whipping and aerating.
1. One-Step ON/OFF Switch
One-step power switch allows you
to turn mixer on and off in a single
4.
3
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 4
TM
Cleaning and Removing PowerSelect
Beaters
•
•
Add nuts, chips, dried fruit to cookie
doughs/cake batters
Fold delicate creams and egg whites
into batters
Start mixing frostings
Stir sauces/gravies
Mix muffins/pancakes
USE AND CARE
Turning Mixer On/Off
1. Before cleaning the PowerSelectTM Mixer,
press the OFF switch and unplug from
wall outlet. Press the eject button and
remove the beaters from the mixer.
Wash the beaters after each use in hot,
soapy water or in a dishwasher.
Plug mixer into outlet. Press ON/OFF switch
to turn mixer ON. Mixer will immediately
begin to mix on Speed 1. To turn mixer off,
press ON/OFF switch again.
•
•
•
Speed 2
•
•
•
Cream cold (not frozen) butter and sugar
2. NEVER PUT THE MOTOR HOUSING IN
WATER OR OTHER LIQUID TO
Larger
Hole
Mash potatoes/squash
Add dry ingredients to batters/doughs
CLEAN. Wipe it with a damp cloth or
sponge. Do not use abrasive cleansers,
which could scratch the surface.
Speed 3
•
•
•
Start mixing cake mixes
Collar
Add eggs to batters/doughs
Add dry ingredients alternately with
liquid ingredients
Cream softened butter and sugar
Whip potatoes/squash
Inserting Beaters
QUICK REFERENCE
1. Unplug mixer and set the power switch
to the OFF position.
•
•
Mixing Techniques
2. Insert beater with collar into larger hole.
Push beater in until it clicks into place.
Insert the beater without collar into
smaller hole. Push beater in until it
clicks into place.
Speed 4
TM
The PowerSelect Mixer should always
•
•
•
Whip cream (with chef’s whisk)
Complete beating butter cream frostings
Complete beating cake mixes
be set on the lowest speed when you
start mixing.
NOTE: The chef’s whisk attachment
is used only for light whipping. See Speeds
4, 6, and 7 below. For all other mixing tasks,
use the beaters.
Speed 5
•
•
Inserting Chef's Whisk
Beat whole eggs/yolks
Mix thin batters
1. Unplug mixer and set the speed control
to the OFF position.
2. Hold chef’s whisk at stem end, and insert
into either hole. Push whisk in until it
clicks. DO NOT PUSH WHISK IN FROM
WIRE END, AS YOU MAY
With Chef’s Whisk Attachment
Speed 6
With the Beaters
Speed 1
•
Add sugar to whipped egg whites
for meringues
Beat egg yolks until thick and light
•
Ultra-slow mixing to combine and
aerate dry ingredients without splatter
DAMAGE WIRES.
•
Speed 7
Whip egg whites
•
4
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 5
• Chocolate chips, nuts, raisins, etc. can be
added using speeds 1 or 2 of your hand
mixer.
highest serving yield for that particular
recipe.
RECIPES
Note: All recipes are mixed with beaters
unless recipe specifies using chef’s whisk.
Mixing Tips
• To separate eggs for any recipe, break
them one at a time into a small bowl, gen-
tly remove yolk, then transfer egg whites to
spotlessly clean mixing bowl. If a yolk
breaks into the egg white, reserve that one
for another use. Just a drop of egg yolk in
the white will prevent the whites from whip-
ping properly.
• Always read entire recipe and measure all
ingredients before beginning the mixing
process.
CINNAMON MUFFINS
• For best results, do not measure flour
directly from the bag. Pour into a container
or bowl, scoop out the flour and level with
the back of a knife or spatula. For flour
stored in a container, stir before measur-
ing.
These tasty muffins are great for breakfast.
You may add blueberries or chopped apple
for a fruit muffin.
Makes 12 regular or 24 mini-muffins
• To achieve the most volume of egg whites,
the mixing bowl and chef’s whisk attach-
ment or beaters must be spotlessly clean
and free of any fat, oil, etc. (Plastic bowls
are not recommended for whipping egg
whites.) The presence of any trace of fat
or oil will prevent the egg whites from
increasing in volume. Wash bowl and
attachments thoroughly before beginning
again.
cooking spray
• Eggs, butter and cream cheese combine
more thoroughly at room temperature.
3
2
1
tablespoons brown sugar, packed
cups unbleached all-purpose flour
tablespoon baking powder
teaspoon cinnamon
• Remove butter for recipe first and cut into
1
1
⁄
2-inch pieces, then measure out remaining
1
⁄
4
teaspoon salt
ingredients for recipe. This will hasten the
warming process. Do not warm butter for
baking in a microwave unless instructed to
do so. Microwaving can melt butter; melted
butter will change the final product.
2
1
large eggs
cup evaporated skimmed milk
(not reconstituted), or whole milk
cup unsalted butter, melted and
cooled
1
⁄
4
• Occasionally ingredients may stick to the
sides of the mixing bowl. When this
occurs, turn mixer off and scrape the sides
of the bowl with a rubber spatula.
• The best cheesecakes are made when the
eggs and cream cheese are at a similar
room temperature. While the Cuisinart®
Preheat the oven to 375˚F. Lightly coat 12
regular or 24 mini muffin cups with cooking
spray (even if using nonstick bakeware ) .
™
Recipe Notes
PowerSelect Mixer can easily mix cold
Preparation times are estimates and are
based on the time it takes to prepare,
assemble, and cook the ingredients once
they have been gathered from the refrigera-
tor and cupboard and placed on the counter.
cream cheese, the trick is not to add too
much air, which can cause cracking.
Cr umble the brown sugar to remove
lumps. Place the brown sugar, flour, baking
powder, cinnamon, and salt in a medium
bowl. Mix on Speed 1 for 30 seconds to
combine; reserve.
• For best results, use heavy cream, cold
from the refrigerator, for whipped cream.
• For best results, whip egg whites in a spot-
lessly clean stainless steel or glass mixing
bowl. If available, use a copper mixing
bowl.
Nutritional analysis are based on number of
servings indicated. If a recipe produces a
range of servings, they are based on the
Place the eggs into a second bowl. Beat
on Speed 3 until slightly foamy, about
30 seconds. While mixing on Speed 3,
add the milk and melted butter; mix for
5
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 6
15 seconds. Pour over the dry ingredients,
scoop) onto pre p a red baking sheets. Bake
for 9-11 minutes, or until set. Cool for 2
minutes on baking sheets, then remove to
w i re racks to cool completely.
DOUBLE CHOCOLATE GRAHAM
and use Speed 1 to fold in until the
i n g red ients are just moistened. Scoop into
the pre p a red muffin cups. Bake in the
p reheated oven: 18-20 minutes for regular
m u ffins, 14-16 minutes for mini-muff i n s ,
until lightly browned and springy to touch
in the center. Serve warm with Maple
Orange Butter. Muffins may be made
ahead and frozen; thaw and warm before
serving.
Nutritional information per serving
(1 regular or 2 mini muffins):
Calories 155 (29% from fat) • carb. 22g • pro. 5g
• fat 5g • sat. fat 3g • chol. 46mg • sod. 208mg
• calc. 141mg • fiber 1g
OAT COOKIES
Makes about 45 three-inch cookies
Note: For a cookie with nuts, substitute
half or all of the chocolate morsels with
chopped nuts.
Nutritional information per cookie:
Calories 154 (42% from fat) • carb. 21g • pro. 2g
• fat 7g • sat. fat 4g • chol. 20mg • sod. 134mg
• calc. 37mg • fiber 1g
1
1
cup graham cracker crumbs
cup rolled oats (regular, not quick-
cooking)
cups all-purpose unbleached flour
teaspoon baking soda
1
1 ⁄
2
1
1
⁄
2
teaspoon salt
1
cup unsalted butter, cut in 16
pieces, at room temperature
cup granulated sugar
cup brown sugar, packed
large eggs
teaspoons vanilla extract
cups (11-ounce package) semi-
sweet or milk chocolate morsels
3
⁄
4
4
LEMON WHITE
CHOCOLATE CHIP
MACADAMIA NUT COOKIES
3
⁄
2
2
1 ⁄
MAPLE ORANGE BUTTER
2
3
Makes 40 cookies
(using 2-tablespoon scoop)
Maple Orange Butter also makes a
great spread for pancakes, waff l e s ,
biscuits or scones.
21⁄4
1
1
cups all-purpose flour
teaspoon baking soda
teaspoon salt
P reheat oven to 350°F. Line baking sheets
with parchment paper or a nonstick baking
sheet liner.
3
Makes ⁄4 cup
1
tablespoon finely grated lemon
zest (yellow only – no white)
cup granulated sugar
cup packed brown sugar
In a small bowl, combine graham cracker
c rum bs, oats, flour, baking soda, and salt.
Mix on Speed 1 for 15 seconds; re s e rv e .
1
⁄
2
cup unsalted butter, room
temperature
3
⁄
4
2
tablespoons maple syrup (not
pancake or sugar syrup)
zest of 1 orange, finely chopped
1
⁄
2
Place the butter and both sugars in a larg e
bowl. Mix on Speed 1 until creamy, about
45 to 60 seconds. Mix on Speed 3 until
c rea med and smooth, about 1 minute. Mix
in eggs and vanilla, 30 seconds on Speed
2. Add the flour mixture in 2 additions,
mixing on Speed 2. Add chocolate
morsels, mix on Speed 2 until combined,
about 20 seconds.
1
cup unsalted butter, cut in
1
⁄2-inch slices, at room temperature
2
large eggs, lightly beaten
Use Speed 5 to beat butter in a mixing
bowl until light and fluff y, about 1 minute.
Add maple syrup and orange zest, beat on
Speed 5 for 1 minute longer until fluffy and
completely combined.
Nutritional information per serving (1 tablespoon):
Calories 76 (88% from fat) • carb. 2g • pro. 0g
• fat 8g • sat. fat 5g • chol. 21mg • sod. 1mg
• calc. 6mg • fiber 0g
1
teaspoon pure lemon extract
teaspoon pure vanilla extract
cup white chocolate chips
cup chopped toasted macadamia nuts
1
⁄
2
2
⁄
3
3
2
⁄
Place flour, baking soda, salt and lemon
zest in a medium bowl. Mix using Speed
D rop by rounded spoonfuls (2 tablespoons;
for ease you may use a #40 ice cream
6
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 7
1 for 15 seconds. Reserve. Preheat
oven to 350°F. Line baking sheets with
p a rchm ent or nonstick baking liner.
chocolate chips
granulated sugar for garnish
CHOCOLATE A L M O N D
BISCOTTI
P reheat oven to 350ºF.
Makes about 4 dozen
Place brown and granulated sugars in a
medium bowl with butter. Cream using
Star ting on Speed 1, cream butter and
brown sugar for about 30 seconds.
I n c rea se to Speed 3 and mix for 3 minutes
or until light and fluff y. Scrape bowl and
beat in vanilla, about 30 seconds. Sprinkle
of the flour over the top and beat on 1
until mixed in, about 20 seconds. Sprinkle
the remaining flour and beat until a dough
begins to form, about 45 seconds. Using
Speed 1, stir in chocolate chips.
1
2 ⁄2
⁄
cups all-purpose flour
cup unsweetened cocoa powder
(Dutch process preferred)
teaspoons baking powder
teaspoon salt
cup unsalted butter, room
temperature
cup granulated sugar
cup packed brown sugar
large eggs, 1 of them separated
ounces bittersweet chocolate,
melted and cooled slightly
cup coffee liqueur (Kahlua®,
Tia Maria®, Kamora®)
teaspoon pure vanilla extract
teaspoon almond extract
cup slivered almonds, lightly
toasted
1
2
Speed 1 until light and fluffy, about 1 ⁄2
3
minutes. Add eggs and extracts, cream for
30 seconds longer. Add flour mixture; mix
on Speed 2 until combined, about 45 sec-
onds. Scrape the bowl. Add white choco-
late chips and macadamia nuts. Mix on
Speed 2 until blended, about 30 seconds.
2
1
1
⁄
2
⁄
2
1
⁄
2
1
⁄
2
D rop dough by rounded spoonfuls (about
2 tablespoons each – #40 ice cre a m
scoop) onto pre p a red baking sheets, about
3 inches apart. Bake for 15 to 16 minutes
until golden. Let cool on baking sheets for
2 to 3 minutes, then transfer to a wire rack
to cool completely. Store in an airtight con-
tainer.
1
⁄
2
1
3
4
Roll dough into 1 ⁄4-inch balls and place
about 3 inches apart on ungreased cookie
sheets. Using the bottom of a drinking
glass which has been smeared with a little
bit of butter, dip it in sugar, and flatten
1
⁄
4
3
each cookie to about ⁄8-inch. Bake in
1
preheated 350°F oven for about 12
minutes until cookies are just beginning
brown on edges.
1
⁄
4
Nutritional information per cookie:
1
Calories 143 (56% from fat) • carb. 15g • pro. 2g
• fat 9g • sat. fat 4g • chol. 24mg • sod. 95mg
• calc. 19mg • fiber 1g
Cool on baking sheets for 2 minutes, then
transfer to a wire rack to cool completely.
Combine the flour, cocoa, baking powder,
and salt in a medium bowl. Mix on Speed
1 for 15 seconds. In a large bowl, cream
the butter and sugars using Speed 1, just
until incorporated, 5-10 seconds. Add the
2 eggs and egg yolk, one at a time,
beating for 10 seconds after each addition.
Combine the chocolate, liqueur, vanilla and
almond extracts; combine with the butter
m i x t u re, 15 seconds. Do not overbeat.
S t o re in an airtight container.
CHOCOLATE CHIP
SHORTBREAD COOKIES
Nutritional information per cookie:
Calories 79 (57% from fat) • carb. 8g • pro. 1g
• fat 5g • sat. fat 3g • chol. 10mg • sod. 1mg
• calc. 4mg • fiber 0g
Makes about 4 dozen cookies
1
cup unsalted butter, room
temperature
cup brown sugar, packed
teaspoons pure vanilla extract
cups all-purpose four
cup miniature semi-sweet
3
⁄
4
11⁄2
2
Using Speed 1, gradually beat in the flour
m i x t u re, 1 cup at a time, for 15 seconds
after each addition, to form a soft dough.
1
7
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 8
Stir in the nuts. Form dough into a rough
9-inch square, cover with plastic and
refrigerate the dough for 1 hour or until
it is easy to handle.
In a large mixing bowl, cream butter and
sugars on a low speed until light and fluff y,
about 2 minutes. Add coffee/cocoa/water
m i x t u re, eggs and vanilla; gradually
i n c rea se to Speed 4 and mix until well
blended, about 30 seconds. Using Speed
1, add flour mixture and mix until com-
bined, about 30 seconds. Scrape bowl
with a spatula and continue mixing until
well blended, about 30 seconds. Add
chocolate chips and pecans; mix on Speed
2 until just combined, about 20-30 seconds.
MOCHA CHOCOLATE CHIP
COOKIES
S e rve these delicious cookies with ice
c rea m for a special dessert or with a glass
of milk for a late night snack.
P reheat oven to 350ºF. Line a baking sheet
with parchment paper or a nonstick baking
liner. Divide the dough in 3 pieces, and
with floured hands, shape each into a
10-inch log. Place on the pre p a red baking
sheet and flatten to 2 inches across. Place
the reserved egg white in a small bowl
and beat until frothy using Speed 2. Brush
the logs with the beaten egg white. Bake
30-35 minutes until firm.
Makes 31⁄2 dozen cookies
11⁄
2
tablespoons instant coffee
granules or instant espresso
powder
tablespoons unsweetened cocoa
powder
tablespoon hot water
cups all-purpose flour
teaspoons baking soda
teaspoon salt
cup unsalted butter, cut in
8 pieces, at room temperature
cup firmly packed light brown
sugar
11⁄
2
Drop by rounded tablespoonfuls, about the
size of a walnut, (for ease, you may use a
#40 ice cream scoop) 2 inches apart, on
pre p a red baking sheets. Bake until golden,
about 16 to 18 minutes. Cool slightly on
baking sheet and then transfer to a wire
rack to cool completely. Store in an airtight
container.
Nutrition information per cookie:
Calories 141 (57% from fat) • carb. 14g • pro. 1g
• fat 9g • sat. fat 4g • chol. 17mg • sod. 86mg
• calc. 8mg • fiber 2mg
2
21⁄
4
Remove from oven and cool on a rack for
10 minutes. Lower oven temperature to
250ºF. Slice each log into 1⁄2-inch pieces
using a serrated knife, place the biscotti
back on the baking sheet and bake
for 15-20 minutes, until dry. Let cool
completely on a wire rack. Store in an
airtight container.
11⁄
4
1
⁄
4
1
3
⁄
4
3
⁄
4
cup sugar
large eggs
Nutritional information per biscotti:
Calories 106 (47% from fat) • carb. 12g • pro. 2g
• fat 6g • sat. fat 2g • chol. 18mg • sod. 40mg
• calc. 19mg • fiber 1g
2
11⁄
2
teaspoons pure vanilla extract
cups semi-sweet chocolate
morsels (can use half white
chocolate morsels)
cup pecan halves
11⁄
2
®
CAPPUCCINO CHEESECAKE
Kahlua is a registered trademark owned by the
Kahlua Corporation.
Tia Maria® is a registered trademark owned by the
Tia Maria Ltd. Corp.
Makes 12-16 servings
1
2
tablespoons instant espresso
powder
cup half-and-half
cooking spray
(may be toasted)
®
Kamora is a registered trademark owned by the
Jim Bean Brands Co.
P reheat oven to 350°F. Line baking sheets
with parchment paper or nonstick baking
liners. Combine instant coffee granules,
cocoa and water in a small bowl; reserve.
Combine flour, soda and salt in a small
bowl; re s e rv e .
1
⁄
2
3
tablespoons unsalted butter, cut in
1
⁄2-inch pieces
1
2 ⁄2
cups granulated sugar, divided
cup all-purpose flour
cup unsweetened cocoa
3
⁄
4
4
1
⁄
8
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 9
1
⁄
4
2
teaspoon cinnamon
teaspoon baking powder
teaspoon salt
mixing for 15 seconds after each addition.
Scrape the bowl. Add corn s t a rch, mix on
Speed 1, 20 seconds. Scrape the bowl.
Add half-and-half mixture and vanilla
LEMON TEA LOAF
1
⁄
1
1
Yield: 1 loaf, sixteen ⁄2-inch slices
⁄
8
1
16
large egg yolk
3
cups all-purpose flour
teaspoons baking powder
teaspoon salt
cup melted butter
cups sugar
cup fresh lemon juice, divided
cup finely chopped lemon zest
(about 4 lemons)
extract; mix on Speed 2 until smooth and
completely combined. Pour the mixture
over the cooled crust. Place the pan in a
l a rger aluminum pan and place in the oven;
add enough hot water to the outer pan so
ounces cream cheese (regular),
at room temperature
ounces lowfat cream cheese,
at room temperature
large eggs*
tablespoons cornstarch
teaspoons vanilla extract
Chocolate curls for garnish,
optional
2
1
⁄
3
2
16
2
⁄
2
1
4
2
2
3
that it is ⁄2-inch deep. Bake in the pre h e a t-
⁄
4
4
ed 350°F oven for 60-70 minutes, until the
cheesecake is pulling away from the sides of
the pan; the center will be jiggly. Remove
from the oven, remove the foil and let cool
completely on a rack. Refrigerate at least 4
hours before serving. Garnish with chocolate
curls if desired.
Nutritional information per serving (16 servings):
Calories 368 (48% from fat) • carb. 41g • pro. 8g
• fat 20g • sat. fat 12g • chol. 116mg • sod. 290mg
• calc. 89mg • fiber 1g
1
⁄
4
1
large eggs
teaspoon pure vanilla extract
cup whole milk yogurt
cup confectioners sugar, sifted
1
In a small bowl dissolve the espresso pow-
der in the half-and-half; re s e rve. Pre h e a t
oven to 350°F. Lightly coat a 9 x 3 inch
springform or cheesecake pan with cook-
ing spray.
1
⁄
2
Preheat oven to 350°F. Butter and flour a
9 x 5 x 3 inch (8-cup) loaf pan.
Sift flour, baking powder, and salt together
into a medium mixing bowl.
1
Place the butter and ⁄4 cup of the sugar in
a medium bowl. Mix on Speed 3 to cream,
11⁄2 minutes. Add flour, cocoa, cinnamon,
baking powder, and salt; mix on Speed 1
until combined, 30 seconds. Add egg yolk
and mix on Speed 1 until crumbly, 15 sec-
onds. Press into bottom of pre p a red pan.
Bake in preheated 350°F oven for 10 min-
utes, until slightly puffed (crust may have
cracked appearance; that is normal). Place
on a rack to cool. When the pan is cool to
touch, wrap a sheet of aluminum foil
Variation:
Place the melted butter and sugar in a
large mixing bowl and combine using
Speed 3 for one minute. The mixture will
still seem slightly granular. Continue mixing
After the cheesecake is mixed, add
3 ounces each chopped white and
bittersweet chocolate using Speed 1;
mix for 15 seconds to combine.
1
and add ⁄2 cup of the lemon juice and zest.
* Wa rm cold eggs safely before using by
placing in a bowl of hot (not boiling) water
for 10 minutes. They will incorporate more
easily into your mixture .
Add eggs one at a time and then the
vanilla.
Add the dry ingredients and yogurt to the
batter alternately in three additions, using
Speed 2, ending with the yogurt.
a round the bottom and sides of the pan
so that it comes up at least 2 inches.
Pour batter into pre p a red loaf pan. Bake
on the middle rack for approximately
1 hour 35 minutes, rotating the pan half
way through baking time. Check cake for
doneness after 1 hour 20 minutes. Cake
Place cream cheeses and remaining sugar
in a large mixing bowl. Beat on Speed 2
until combined and smooth, 2 minutes.
Using Speed 1, add eggs, one at a time,
9
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 10
remaining egg whites into the batter 1⁄3 at a
time. Gently spoon into the pre p a red pan
and bake in the preheated oven for 60
minutes, until a cake tester comes out
clean when tested. Invert the pan immedi-
ately onto a wire rack and let the cake cool
completely in the pan upside down on the
rack. This will take about 21⁄2 to 3 hours.
Run a long thin knife around the outer and
tube edges of the pan and turn the cake
out of the pan onto the rack. Use a long
wooden skewer to loosen the cake fro m
the center tube. Remove cake from pan.
Wrap in plastic wrap and store at room
temperature for up to 2 days or refrigerate
up to 4 days. (Cake may be also be double
wrapped and frozen – thaw before serv-
ing.) Dust with powdered sugar before
ser ving – serve with a drizzle of the Orange
Apricot Glaze.
is finished when cake tester comes out
clean.
1
tablespoon finely chopped lemon
zest
tablespoon finely chopped orange
zest
cup fresh orange juice
cup flavorless vegetable oil (or
use a nut oil such as almond or
walnut)
teaspoons vanilla extract
teaspoon almond extract
powdered sugar for dusting
and/or Orange Apricot Glaze
1
1
While cake is baking, mix remaining ⁄4 cup
of the lemon juice with sifted confectioners
sugar until white and glossy; reserve.
3
⁄
2
4
1
⁄
Allow cake to rest about ten minutes, until
cool to the touch. Remove from pan and
place on a dish with a lip. Prick the cake
with a toothpick all over the top, particular-
ly along the cracks. Pour glaze over top of
cake, spreading it with a spatula or pastry
brush to make sure it covers the top and
side surfaces of the loaf. Transfer to a wire
rack and allow cake to cool completely
b e f o re slicing.
11⁄
1
2
P reheat oven to 325°F. Have ready a 10-
inch angel food or tube pan (preferably one
that is one piece).
Nutritional information per serving:
Calories 294 (29% from fat) • carb. 49g • pro. 5g
• fat 10g • sat. fat 6g • chol. 75mg • sod. 131mg
• calc.32mg • fiber 1g
Place the egg whites in a large, clean
stainless or glass mixing bowl. Using the
chef’s whisk on Speed 7, whip egg whites
until frothy and foamy, about 30 seconds,
then add lemon juice. Continue to whip
until thick and opaque, about 3 minutes,
adding ⁄2 cup of the sugar gradually to the
egg whites. Continue to whip until stiff and
glossy, about 7 minutes total. Reserve.
Nutritional information per serving
(based on 18 servings):
Calories 194 (37% from fat) • carb. 27g • pro. 3g
• fat 10g • sat. fat 1g • chol. 83mg • sod. 282mg
• calc. 93mg • fiber 0g
SUNSHINE CHIFFON CAKE
1
Chiffon cakes are made with oil rather than
butter or shortening, making them moist
and light in texture. With flecks of fresh cit-
rus, this one is good on its own, or served
with sliced fresh fruit.
*Stir flour, then spoon into measuring cup.
Level off with the back of a table knife or
spatula.
Place the remaining 1 cup of the sugar, the
flour, baking powder, and salt in a large
mixing bowl. Insert beaters. Mix on Speed
1 to blend and aerate, 10 seconds. Place
the egg yolks, zests, juice, oil, and extracts
in a medium bowl. Mix on Speed 3 for 30
seconds; scrape the bowl. Make a well in
the center of the dry ingredients. Add the
liquid/yolk mixture and mix using Speed 3
until batter is smooth, about 1 minute.
Makes 16 to 20 servings
ORANGE APRICOT GLAZE
7
1
1 ⁄2
2
large eggs, separated
1
teaspoon fresh lemon juice
cups granulated sugar, divided
cups unbleached all-purpose flour
tablespoon baking powder
teaspoon salt
Makes ⁄2 cup glaze
1
1
⁄
2
cup apricot preserves
2
1
tablespoons Grand Marn i e r® liqueur
teaspoon fresh lemon juice
1
1
⁄
4
Stir 1 cup of the egg whites into the batter
using a spatula, then gently fold the
10
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 11
Place pre s e rves, liqueur and lemon juice in
a small bowl. Insert the mixing beaters.
Mix on Speed 7 for 1 minute. May use as
is, or for a smoother glaze, press through a
strainer.
Position rack in center of the oven, and
all the chocolate is melted and mixture
is well combined, smooth, creamy and
homogenous with no visible bits of choco-
late remaining. This process takes appro x i-
mately 8 minutes.
preheat oven to 350ºF. Butter two 9x2-inch
diameter cake pans and line each with
round of parchment paper or waxed paper.
Butter the parchment and dust the pans
with flour, taking care to shake out all
excess flour.
Nutritional information per serving
Transfer to a bowl and refrigerate mixture
for about an hour until it sets up before
using. Deep Mocha Frosting can be made
in advance and refrigerated. Remove from
refrigerator about an hour before using to
allow frosting to come to a spre a d a b l e
consistency.
1
(about 1 ⁄3 teaspoon):
Calories 28 (1% from fat) • carb. 7g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg
• calc. 2mg • fiber 0g
Place flour, sugar, cocoa, baking soda,
baking powder and salt in a large bowl;
mix on Speed 1 for 20 seconds. Make a
well in the center and add eggs, coff e e ,
buttermilk, butter and vanilla. Beat for 2
minutes on speed 3; batter will be thin.
Pour into pre p a red pans.
®
Grand Marnier is a registered trademark owned by
the Société des Produits Marnier-La Postolle Joint
Stock Co.
Nutritional information per serving (about 31⁄
3
1
tablespoons – frosting on ⁄12 of a 2-layer cake):
Calories 151 (76% from fat) • carb. 9g • pro. 0g
• fat 13g • sat. fat 8g • chol. 41mg • sod. 7g
• calc. 12mg • fiber 0g
Bake for 30-40 minutes, until a toothpick
inser ted into the center comes out clean.
Cool for 10 minutes, remove from pans;
remove and discard parchment. Place on
w i re racks to cool completely. Frost with
Deep Mocha Frosting.
MOCHA CAKE
These moist layers can be made ahead
and frozen. Frost several hours before
ser ving with Deep Mocha Frosting.
CHOCOLATE MOUSSE
CAKE ROLL
Makes two 9-inch layers, 12 servings
Makes 12 servings
13⁄4
cups all-purpose flour, plus
2 tablespoons for pan preparation
cups granulated sugar
cup unsweetened cocoa powder
teaspoons baking soda
teaspoon baking powder
teaspoon salt
large eggs
cup strong brewed coffee
cup buttermilk
DEEP MOCHA FROSTING
Makes about 21⁄2 cups, enough for two
9-inch round layers
For the mousse:
2
12
21⁄2
1
ounces semi-sweet chocolate
cups heavy cream
tablespoon Kahlua , or other
3
⁄
4
3
®
2
1
1
2
1
⁄
2
4
cup heavy cream
cup unsalted butter
cup sugar
ounces semi-sweet chocolate
tablespoon espresso powder
teaspoon vanilla
1
⁄
coffee liqueur
For the cake:
1
⁄
2
12
8
⁄4
ounces semi-sweet chocolate
cup brewed coffee
large eggs
1
⁄
2
1
1
1
6
1
⁄
2
cup unsalted butter, melted and
cooled, plus 1 tablespoon for pan
teaspoon vanilla extract
3
Combine all ingredients in saucepan and
place over medium heat. Heat mixture until
it is almost simmering. Reduce heat to
medium low and mix on Speed 2, mix until
⁄
4
cup granulated sugar
For the whipped cream frosting:
1
1
cup heavy cream
11
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 12
3
1
tablespoons confectioners sugar
teaspoon vanilla extract
cooking spray
minutes. Insert the beaters in and fold
the whites into the chocolate mixture in
3 additions, as with the mousse. Scrape
the sides and bottom of the bowl with a
rubber spatula to make sure the mixture
is well incorporated.
CHOCOLATE SOUFFLÉ CAKE
Makes one 10-inch round cake;
sixteen slices
P reheat oven to 350°F. Lightly coat a
17x12x1-inch jelly roll pan with cooking
spray. Cut a sheet of parchment 3 inches
longer than the length of the pan. Fold
p a rchm ent to fit width. Line the pan with
the parchment so that it comes up the
short ends of the pan. Lightly coat parc h-
ment with cooking spray.
2
tablespoons unsalted butter plus
additional for pan preparation
ounces bittersweet chocolate
ounces semi-sweet chocolate
large eggs
Pour batter into pre p a red jelly roll pan and
bake for 15 minutes, turn off oven and let
cake remain in hot oven for an additional 5
minutes. Remove from oven and cover
with damp paper towels so the cake will
not dry out.
6
2
9
2
large egg whites
cup granulated sugar, divided
cup all-purpose flour
1
1 ⁄4
1
⁄
3
To pre p a re the chocolate mousse:
Place the chocolate in a stainless mixing
bowl. Place 1 cup of heavy cream in a
small saucepan and bring to almost a boil
and pour over chocolate. Stir until choco-
late is completely melted and smooth;
allow to cool to room temperature. In a
separate mixing bowl, place the remaining
11⁄2 cups of heavy cream and the Kahlua®.
Using the chef’s whisk whip the cre a m
using Speed 4 until it holds firm peaks.
Remove the chef’s whisk and insert
Whipped Cre a m
Preheat oven to 365°F. Cut a circle of
p a rchment paper to line a 10” round cake
pan. Butter the bottom and sides of cake
pan well. Add enough flour to coat the
b u t t e red interior, being sure to tap the pan
and remove any excess flour. Place the
p a rchment circle at the bottom of the pan
and butter and flour it as well.
Whip the cream, sugar and vanilla in a
mixing bowl using the chef’s whisk until
1
soft peaks form, about 1 ⁄2 minutes.
S p rea d enough mousse on the cake roll to
cover the entire surface area (there may be
mousse left over).
Using the parchment on the long side as a
guide, roll the cake into a log shape.
Melt the chocolate and butter in a stainless
bowl over a double boiler, set aside.
Place in the freezer for an hour to firm.
Remove and frost with the whipped cre a m
(using an offset spatula makes this easier).
beaters and carefully fold the whipped
c ream into the chocolate in three additions
using the Speed 1 with the beaters. Cover
and refrigerate until ready to use.
Separate eggs into two mixing bowls,
adding the extra whites to the bowl of egg
3
whites. Add ⁄4 cup of the sugar to the bowl
Return cake roll to freezer to become firm .
It will be firm enough to serve in about 30
to 60 minutes. This dessert can be served
f roz en, similar to a frozen mousse or ice
c rea m cake, or refrigerated for a softer
mousse feel. Use a serrated knife to slice.
May be garnished with fresh berries,
whipped cream and chocolate curls.
Nutritional information per serving:
Calories 562 (64% from fat) • carb. 47g • pro. 7g
• fat 42g • sat. fat 25g • chol. 201mg • sod. 64mg •
calc. 73mg • fiber 3g
of yolks. Mix the yolks and sugar on Speed
1
To pre p a re the Cake
4 for 1 ⁄2 minutes until very pale and thick;
Melt chocolate and coffee in a double boil-
er over barely simmering water. Let cool.
Separate eggs in 2 separate mixing bowls.
Using Speed 4, mix yolks with sugar until
the mixture becomes very light and
smooth, about 2 minutes. While mixing,
add the cooled chocolate mixture in a
steady stream and mix until totally incor-
porated. Use the chef’s whisk to whip egg
whites until soft peaks form, about 11⁄2
reserve. Using the chef’s whisk, beat the
egg whites on Speed 5 for 1 minute; add
1
the remaining ⁄2 cup of sugar and continue
beating whites for an additional 2 minutes
until it reaches soft peaks. Remove the
chef’s whisk and insert the beaters. Using
Speed 1, and reserving about one quart e r
of the whites, fold whites into the yolk
m i x t u re in three additions. Scrape the
bottom and sides of bowl to make certain
12
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 13
the mixture is evenly blended. Sift in the
flour into mixture and fold gently. Finally
add the last of the egg whites again using
the same
folding technique. To ensure complete
incorporation, use a rubber spatula to
scrape the bottom and sides of the bowl.
1
3
recipe Génoise (recipe follows)*
ounces semi-sweet chocolate,
made into chocolate curls (with
vegetable peeler)
and then chocolate curls. Continue with
another layer of soaked cake, the remain-
ing filling and then finally cover
with the remaining chocolate curls.
Cover with plastic wrap and refrigerate for
at least 6 hours before serving.
To make sabayon:
Place egg yolks and sugar in mixing bowl.
Using beater attachment mix yolks and
sugar until pale and thick on Speed 4.
Place bowl over warm water bath to
resemble double boiler. Using the chef’s
whisk attachment, beat the yolk mixture
on Speed 2-3. Add champagne after
Note: The sabayon is wonderful on its own
with berries for a simple dessert.
Transfer the batter to the pre p a red pan
and bake in the preheated 365°F oven for
about 40 minutes, until cake has puff e d
and cracked but is still soft to the touch
on top.
After removing sabayon from heat, transfer
to a bowl and allow to cool. Cover and
place in the refrigerator until completely
1
3
1
chilled. Fold in ⁄2- ⁄4 cups whipped cream
and serv e .
1 ⁄2 minutes. Continue beating for as long
Turn cake out onto serving plate and
remove pan. Sprinkle the top with sifted
confectioner’s sugar. Serve immediately
or at room temperature .
Nutritional information per serving:
Calories 195 (42% from fat) • carb. 25g • pro. 5g
• fat 10g • sat. fat 5g • chol. 123mg • sod. 43mg
• calc. 22mg • fiber 1g
as 8 minutes, until the mixture has tripled
in volume and it is too warm to submerge
your finger. Remove bowl from heat and
continue beating an additional 30 seconds
to cool slightly, set aside.
Nutritional information per serving:
Calories 382 (53% from fat) • carb. 33g • pro. 5g
• fat 23g • sat. fat 12g • chol. 184mg • sod. 68mg
• calc. 56mg • fiber 1g
*May substitute 18-20 savoiardi (crisp lady
fingers), purchased or homemade
In two separate mixing bowls, place the
mascarpone and heavy cream. With the
Beater attachment, mix the mascarpone
until smooth. Fold the mascarpone into the
yolk mixture using the lowest speed. Using
the whisk attachment, beat the heavy
GÉNOISE
TIRAMISU
1
Makes one 9-inch round cake, 12 servings
c rea m on Speed 5. After 1 minute add 1 ⁄2
Makes one 9-inch square pan, 12 servings
tablespoons of Kahlua® and vanilla.
Continue beating until soft peaks form
about 2 minutes total. Fold the whipped
c rea m into the yolk and mascarpone
m i x t u re. You should have about 31⁄2 cups
of filling.
2
⁄
3
3
cup all-purpose flour
cup cornstarch
teaspoon baking soda
large eggs
For champagne sabayon:
1
⁄
3
egg yolks
1
1
⁄
3
⁄
2
cup granulated sugar
cup champagne
ounces mascarpone
cup heavy cream
1
3
⁄
2
3
large egg yolks
cup sugar
cup unsalted butter, melted
and cooled
8
2
3
⁄
3
⁄
4
4
Fill a shallow dish with remaining Kahlua®
and the coff e e .
1
1
1
®
⁄
4
⁄
cup plus 3 ⁄2 tablespoons Kahlua
or coffee liqueur
teaspoon pure vanilla extract
1
Slice the Génoise in ⁄2 inch strips. Soak the
1
⁄
4
Preheat oven to 350° F. Butter and flour a
9-inch round cake pan; reserve. Sift
cake pieces in coffee until saturated. Use
soaked cake to line the bottom of a 9-inch
s q u a re pan. Cover with half of the filling
3
cup espresso or strongly brewed
coffee
13
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 14
GRAND MARNIER®
WHIPPED CREAM
Nutritional information per serving:
Calories 59 (83% from fat) • carb. 23g • pro. 0g
• fat 6g • sat. fat 35g • chol. 20mg • sod. 6mg
• calc. 10mg • fiber 0g
together dry ingredients into a mixing
bowl; reserve.
Place eggs, yolks, and sugar in a larg e
Makes about 2 cups
mixing bowl. Place over a warm water
bath* and mix on Speed 2 until the egg
m i x t u re is tepid and slightly frothy, about
5 minutes. Remove the bowl from heat and
use the chef’s whisk, beating on Speed 5
until the eggs doubled in volume and are
1
cup heavy cream
1
HERBED CHEESE
⁄
4
cup confectioner’s sugar, sifted
teaspoon pure vanilla extract
tablespoons Grand Marnier®
Liqueur
1
⁄
2
Instead of purchasing expensive
h e r b - f l a v o red cheeses, you can easily
prepare your own.
3
1
light and fluffy, about 1 ⁄2 minutes.
Place heavy cream in mixing bowl. Using
the chef’s whisk attachment, whip the
c rea m on Speed 5 for about 1 minute.
Add the sifted sugar, vanilla, and Grand
Mar nier Liqueur. Whip for an additional
minute until soft peaks form .
Nutritional Analysis per serving (2 tablespoons):
Calories 64 (76% from fat) • carb. 3g • pro. 0g
• fat 6g • sat. fat 3g • chol. 20mg • sod. 6mg
• calc. 13mg • fiber 0g
C a refully fold in dry ingredients and then
the butter by using Speed 1 and the beat-
ers. Be careful to scrape the bottom and
sides of the bowl while mixing. Finish by
scraping the bottom and sides of bowl one
last time with rubber spatula to ensure
even incorporation.
Makes about 2 cups
Preparation: 10 minutes or less
®
8
ounces cream cheese (may use
regular or lowfat)
5
ounces chèvre or other goat
cheese (soft type, not aged)
clove garlic, peeled and minced
tablespoon finely minced shallot
or green onion
Pour into pre p a red cake pan and bake for
about 30-35 minutes until the top puff s
and is golden brown and spongy to the
touch. Let cool in pan for 2 to 3 minutes,
then turn out onto a wire rack to cool
completely.
1
1
1
tablespoon finely chopped fresh
parsley
COFFEE WHIPPED CREAM
1
teaspoon herbes de Provence
teaspoon kosher salt
Nutritional information per serving:
Calories 146 (39% from fat) • carb. 19g • pro. 3g
• fat 6g • sat. fat 3g • chol. 117mg • sod. 64mg
• calc. 14mg • fiber 0g
Makes about 2 cups
1
⁄
2
1
1
cup heavy cream
⁄
4
teaspoon white pepper
dash hot sauce such as
1
⁄
4
cup confectioner’s sugar, sifted
teaspoon pure vanilla extract
cup strong brewed coffee, chilled
1
®
⁄
4
4
* To create a warm water bath, place
rounded large heatproof (stainless or
h e a t p roof glass) bowl over a pan of
simmering water.
Tabasco , to taste
1
⁄
Place the cream cheese, chèv re, garlic,
shallot, parsley, herbes de Provence, and
salt in a medium bowl. Mix for 1 minute,
on Speed 3, then increase speed to Speed
5 to whip for an additional 2 minutes until
light and fluff y. Add white pepper and hot
sauce to taste, whip on Speed 5 for 30
seconds longer. Allow cheese spread to
stand at least 30 minutes before serving,
Place heavy cream in a cold mixing bowl.
Using the chef’s whisk, whip the cream for
1 minute on Speed 5. At this point add the
sifted confectioner’s sugar and vanilla and
1 teaspoon of coffee. Continue beating,
adding one teaspoon of coffee at a time to
taste until cream reaches soft peak stage,
about 2-3 minutes.
14
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 15
to allow flavors to blend. Transfer to a
resealable container and refrigerate.
Remove from refrigerator 15 minutes
b e f o re serving to soften. Serve with crack-
ers, pita or bagel chips. It also makes a
good topping for a baked potato.
Nutritional information per serving
(2 tablespoons, made with lowfat cream cheese):
Calories 58 (69% from fat) • carb. 1g • pro. 3g
• fat 4g • sat. fat 3g • chol. 9mg • sod. 156mg
• calc. 35mg • fiber 0g
least an hour to allow flavors to blend
longer to allow flavors to blend before
ser ving.
b e f o re serving. May be pre p a red a day
ahead. Keep refrigerated in a covered con-
tainer until ready to use.
Nutritional analysis per serving (2 tablespoons),
made with lowfat products:
Calories 54 (52% from fat) • carb. 4g • pro. 2g
• fat 3g • sat. fat 2g • chol. 7mg • sod. 111mg
• calc. 43mg • fiber 0g
Nutritional information per serving (1/4 cup):
Calories 133 (81% from fat) • carb. 2g • pro. 5g
• fat 12g • sat. fat 6g • chol. 36mg • sod. 215mg
• calc. 31mg • fiber 0g
CUCUMBER YOGURT DIP
WITH MINT
ROASTED RED PEPPER AND
SUN-DRIED TO M ATO DIP
Tobasco® is a registered trademark owned by the
McIlhenney Co.
This dip is ideal for both fresh vegetables
or grilled meats and chicken.
Ser ve this dip with crackers, bagel
chips or pita chips. Or, try it as a spread
on sandwiches, or as a topping
for baked potatoes.
Makes 3 cups
SMOKED SALMON SPREAD
The ultimate spread for your bagel
Makes 2 cups
1
1
cup cucumber, peeled, seeded,
and finely chopped
cup plain yogurt
Makes 2 cups
6
tablespoons sour cream
teaspoon salt
8
ounces cream cheese (lowfat or
regular), cut into 8 pieces
cup sour cream (lowfat or regular)
roasted red pepper, cut into 1-inch
pieces
cup chopped sun-dried tomatoes
(not oil-packed)
tablespoon chopped fresh parsley
clove garlic, chopped
1
⁄
2
8
ounces cream cheese, softened to
room temperature
1
⁄
4
2
teaspoon granulated sugar
teaspoon fresh ground pepper
teaspoon garlic, minced
teaspoons mint, fresh chopped
teaspoon parsley, fresh chopped
tablespoons green onion, fine
chopped
1
⁄
2
1
⁄
1
1
⁄
4
cup sour cream, reduced fat
teaspoons fresh lemon juice
ounces smoked salmon, chopped
tablespoons chopped fresh dill
teaspoons finely chopped
green onion
1
3
1
2
2
4
2
2
1
⁄
3
1
1
1
teaspoon lemon juice
1
1
⁄
8
2
teaspoon basil
teaspoon freshly ground black
pepper
⁄
2
teaspoon freshly ground pepper
1
⁄
Place chopped cucumber in strainer and
allow water to drain for about 15 minutes.
Place in a clean towel and squeeze dry.
Mix the cream cheese with sour cream and
lemon juice on Speed 3 until creamed and
fluffy, about 1 minute. Add smoked
salmon, dill, green onion and pepper and
continue to mix on Speed 2 until evenly
incorporated. Transfer to a decorative bowl
to serve. Allow to rest in refrigerator for at
Combine all ingredients in a medium bowl.
Mix on Speed 3 until well blended and
smooth, 2 minutes. Mix on Speed 5 to
lighten, 1 minute. Transfer to a resealable
container and refrigerate for 30 minutes or
In a large mixing bowl, mix together
yogur t, sour cream, lemon juice, salt, and
sugar on Speed 2 until ingredients are
incorporated. Add remaining ingredients,
15
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 16
cucumber being the last. Mix on Speed 2
until well mixed.
grilled or broiled seafood or chicken,
baked sweet potatoes, rice, or steamed
vegetables.
Note: Butter can be wrapped in a whole
log or wrapped in smaller sizes and kept in
freezer. Double wrap using an outer wrap
of aluminum foil to prevent absorption of
f ree zer odors.
Transfer to a small bowl, cover and refrig-
erate for 30 to 60 minutes before serving
to allow flavors to blend. Keep unused
portion in a resealable container in the
refrigerator for up to 5 days.
Note: Ginger Soy Butter can be wrapped
in a whole log or wrapped in smaller sizes
and kept in fre e z e r. Double wrap using an
outer wrap of aluminum foil to prevent
absorption of freezer odors.
Nutritional information per slice:
Calories 52 (96% from fat) • carb. 0g • pro. 0g
• fat 6g • sat. fat 4g • chol.16 mg • sod. 5mg
• calc. 2mg • fiber 0g
1
Nutritional information per ⁄
4
cup serving:
Calories 30 (53% from fat) • carb. 2g • pro. 1g
• fat 2g • sat. fat 1g • chol. 4mg • sod. 115mg
• calc. 46mg • fiber 0g
Nutritional information per slice:
Calories 52 (98% from fat) • carb. 0g • pro. 0g
• fat 6g • sat. fat 4g • chol. 16mg
• sod. 44mg • calc. 2mg
BALSAMIC VINAIGRETTE
1
Makes 1 ⁄2 cups
GINGER SOY BUTTER
GORGONZOLA BUTTER
1
shallot, peeled and finely chopped
(approximately 1 tablespoon)
cup balsamic vinegar
teaspoon salt
teaspoon freshly ground pepper
teaspoon sugar
This butter gives an Asian twist to
steamed vegetables, rice, or fish.
S e rve a slice of this savory compound
butter on top of your favorite steak – it will
melt and impart an incredible flavor.
1
⁄
2
4
1
Makes 1 stick of butter, 16 slices
⁄
1
⁄
2
1
⁄
2
2
cup unsalted butter, softened
tablespoon fresh ginger, peeled
and finely chopped
pinch of fresh garlic, finely
chopped
Makes 1 roll compound butter, 16 slices
1
⁄2
1
⁄
1
3
teaspoons Dijon mustard
cup extra virgin olive oil
cup vegetable oil
⁄
4
2
cup unsalted butter, softened
cup Gorgonzola, crumbled
pinch freshly ground pepper
3
1
⁄
4
⁄
1
⁄
4
2
⁄2
teaspoons soy sauce
teaspoon lemon juice
Place shallot, vinegar, salt, pepper, sugar,
and Dijon in a mixing bowl. Mix ingredients
until well incorporated.
Place butter in mixing bowl, mix on Speed
1 until smooth and slightly fluff y, about 30
seconds. Add Gorgonzola and mix until
well blended, about 30 to 40 seconds
longer.
1
Place butter in mixing bowl, mix on Speed
1 until smooth and slightly fluff y, about 30
seconds. Add ginger, garlic, soy sauce,
and lemon juice; mix on Speed 2 until well
blended, about 30 to 40 seconds longer.
Add olive oil and then vegetable oil in
a slow stream to the bowl with the mixer
running to ensure emulsification.
Using a sheet of plastic wrap or waxed
paper as an aid, shape butter into a log,
about 1 inch in diameter. Wrap butter in
plastic wrap twisting the ends to form a
log. Chill until firm enough to slice. Place
slices of Gorgonzola butter on top of
grilled or broiled steak, a fluffed baked
potato, or steamed vegetables.
Adjust seasoning to taste.
Using a sheet of plastic wrap or waxed
paper as an aid, shape butter into a log,
about 1 inch in diameter. Wrap butter in
plastic wrap twisting the ends to form a
log. Chill until firm enough to slice. Place
slices of Ginger Soy Butter on top of
Nutritional analysis per serving (2 tablespoons):
Calories 166 (96% from fat) • carb. 2g • pro. 0g
• fat 22 g • sat. fat • chol. 0g • sod. 153mg
• calc. 1mg • fiber 0g
16
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 17
CREAMY BLEU
CHEESE DRESSING
PARMESAN PEPPERCORN
MISO GINGER DRESSING
DRESSING
This dressing is wonderful to use to make
an Asian Slaw using shredded cabbage,
bok choy, carrots, daikon, cucumbers and
g ree n onions, as well as
This dressing is not only good on salads,
but is a perfect spread for sandwiches,
f rom smoked turkey to roast beef. It can
be used as a dip for vegetables or even
ser ved alongside roasted meats.
This version is much lower in fat than
traditional Bleu Cheese Dressings. Try it
as a dip for celery the next time you
ser ve Buffalo-style Wings.
to dress a traditional salad.
Makes about 2 cups
Makes about 2 cups dressing.
Makes 11⁄2 cups
11⁄2
tablespoons miso*
cup rice vinegar
teaspoon mirin**
teaspoon soy sauce
teaspoons peeled and finely
chopped fresh ginger
teaspoon finely chopped fresh
garlic
1
⁄2
clove garlic, peeled and chopped
ounce shallot, peeled and
chopped
cup lowfat buttermilk
cup nonfat yogurt
cup lowfat mayonnaise
teaspoon dry mustard
teaspoon Worcestershire sauce
teaspoon white pepper
ounces crumbled blue cheese
dash Tabasco® or other hot sauce
to taste
1
1
⁄
2
2
cup mayonnaise, reduced fat
cup sour cream, reduced fat
cup Parmigiano Reggiano cheese,
finely grated
teaspoon crushed black
peppercorns
tablespoons fresh basil, chopped
tablespoon red wine vinegar
teaspoon Dijon mustard
tablespoon fresh parsley, finely
chopped
⁄
3
1
1
1
⁄
⁄
2
1
⁄
2
1
3
1
⁄
2
1
1
1
⁄
4
3
1
⁄
2
3
⁄
2
1
1
1
1
⁄
2
1
teaspoon brown sugar
cup vegetable oil
teaspoon sesame oil
1
⁄
4
11⁄4
1
3
In a medium mixing bowl, mix miso and
vinegar until well blended, smooth and
homogenous using Speed 2, about 1-2
minutes. Add mirin and soy sauce and mix
to combine, about 20 seconds. Add ginger,
garlic, and brown sugar and mix well about
30 seconds.
1
⁄
2
tablespoon finely chopped shallot
teaspoon lemon juice
Place the garlic, shallot, buttermilk, yogurt ,
mayonnaise, dry mustard, Worcestershire,
and pepper in a medium bowl. Mix using
Speed 3 until smooth and creamy, 30-40
seconds. Add the crumbled blue cheese
and Tabasco®. Mix using Speed 3 for
20-30 seconds longer. Let stand for 30
minutes before using to allow flavors to
develop. Cover and refrigerate all unused
portions. Keeps 1 week.
1
⁄
2
Place all ingredients in a medium mixing
bowl and mix on Speed 2 until thoro u g h l y
combined, about 1 minute.
Nutritional information per serving (2 tablespoons):
Calories 61 (65% from fat) • carb. 3g • pro. 2g
• fat 4g • sat. fat 1g • chol. 8mg • sod. 169mg
• calc. 66mg • fiber 0g
With mixer on Speed 1, add the vegetable
oil and then the sesame oil in a slow,
steady stream into the bowl and mix until
totally emulsified and homogenous. Let
stand 30 minutes or longer to allow flavors
to blend before using. Store in an airtight
container in the refrigerator. If dressing
separates, mix on Speed 2 until emulsified.
Nutritional information per serving (4 teaspoons):
Calories 27 (54% from fat) • carb. 1g • pro. 1g
• fat 1g • sat. fat 0g • chol. 2mg • sod. 47mg
• calc. 29mg • fiber 0g
17
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 18
Nutritional information per serving (2 tablespoons):
Calories 158 (97% from fat) • carb. 1g • pro. 0g
• fat 17g • sat. fat 1g • chol. 0mg • sod. 80mg
• calc. 2mg • fiber 0g
1
1
teaspoon lemon juice
dash red pepper flakes
teaspoon honey (if eggplant
seems bitter)
SMASHED CAULIFLOWER AND
POTATOES
For those who are watching their carbs,
Smashed Cauliflower and Potatoes
is a nice alternative to traditional
mashed potatoes.
*Miso (Japanese fermented soybean paste)
can be purchased in most Asian/Japanese
markets, natural food stores and in many
well-stocked gro c e ry stores. It is kept
refrigerated in an airtight container.
P reheat oven to 400°F.
P i e rce eggplant with fork all around the
eggplant (about 8 times) and wrap in
aluminum foil. Roast eggplant for
a p p roximately 45 minutes to 1 hour,
until the eggplant is very soft and has
collapsed. Unwrap and let cool.
1
1
Makes 4 ⁄2 cups/nine ⁄2-cup servings
1
head of cauliflower, approximately
2 ⁄2-3 lbs, broken into florets and
**Mirin is a low-alcohol sweet wine
made from glutinous rice, also
known as “rice wine.” It is available in
Asian/Japanese markets, and in the
g o u rmet section of well-stocked
g ro c e ry store s .
1
sliced
3
⁄4
pound peeled potatoes, cut in
1" cubes
When eggplant is cool to the touch (about
15 minutes) cut in half and spoon the soft
eggplant flesh into a mixing bowl; there will
2
2
⁄2
cups reduced fat milk
tablespoons butter
teaspoon kosher salt
teaspoon freshly ground pepper
1
be approximately 1 ⁄2 cups of eggplant.
1
CAPONATA
With mixer on Speed 3, mix for about 2
minutes until the eggplant turns into an
almost smooth consistency.
1
⁄4
Ser ve Caponata as an appetizer spre a d
with pita chips or thinly sliced French
bread. It is also a good dressing to
use on a wrap-type sandwich.
Place cauliflower and potato in a larg e
saucepan with milk, adding water to
cover the vegetables. Bring to boil over
high heat. Reduce heat to medium low
and simmer cauliflower is very soft,
approximately 30-40 minutes.
Add remaining ingredients and mix on
Speed 1 until just blended. Let stand
30 minutes before serving to allow
flavors to blend. May be made ahead and
refrigerated in an resealable container.
Makes 11⁄4 cups
1
2
medium size eggplant, about
1
Nutritional information per 1/4 cup serving:
Calories 72 (55% from fat) • carb. 7g • pro. 1g
• fat 5g • sat. fat 1g • chol. 0g • sod. 112mg
• calc. 15mg • fiber 3g
Drain and return to saucepan or place in a
large mixing bowl. Mix, starting on Speed
2 for 1 to 11⁄2 minutes, increasing to Speed
4 until completely “smashed”. Add butter,
salt, and pepper and continue mixing until
m i x t u re is fully blended.
1 ⁄2 pounds
tablespoons capers, drained
tablespoon celery, finely diced
teaspoon finely diced sweet
red pepper
tablespoon finely chopped
green onion
teaspoon chopped fresh basil
teaspoon chopped fresh mint
teaspoon finely chopped
fresh parsley
1
1
⁄
2
1
1
Taste for seasoning and serve immediately.
Nutritional information per serving:
Calories 117(28% from fat) • carb. 17g • pro. 6g
• fat 4g • sat. fat 2g • chol. 11mg • sod. 205mg
• calc. 103mg • fiber 4g
1
1
⁄
2
2
tablespoons extra virgin olive oil
18
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 19
BOURSIN®
most well-stocked gro c e ry stores or in
g o u rmet food markets.
Boursin® is a registered trademark owned by the
Société de la Fromagerie Boursin Corp.
Onion Mixture : Melt butter over medium
heat in an 8-inch skillet, add chopped
onions and sauté until softened, 10 min-
utes. Season with ⁄4 teaspoon salt and ⁄8
teaspoon pepper. Reduce heat to low and
cook for 30-40 minutes, or until nicely
browned and caramelized. Reserve.
SMASHED POTATOES
1
1
1
Makes 4 cups/eight ⁄2 cup servings
2
⁄2
pounds red potatoes, scrubbed
package Boursin® Cheese* (about
21⁄2 ounces), cut in 8 pieces
tablespoons unsalted butter
cup whole milk
1
TWICE-BAKED POTATOES
WITH PARMESAN
When potatoes are cool enough to handle,
2
1
cut off the top ⁄3 of each potato and scoop
1
⁄
2
4
Makes 8 servings
all the flesh from tops. Scoop out bottoms
leaving a 1⁄4-inch shell, reserving potato
skin shells. Place the potato pulp in a larg e
mixing bowl.
1
⁄
teaspoon kosher salt
teaspoon freshly ground pepper
8
baking potatoes (8 ounces each),
scrubbed
1
⁄
4
Cut unpeeled potatoes into 1-inch pieces
as uniform as possible. Place in a large
saucepan. Add cold water to cover and a
l a rge pinch of salt. Over high heat, bring to
a boil. When boiling, reduce heat to medi-
um low and simmer until potatoes are very
soft, about 25 minutes.
2
2
1
teaspoons olive oil
Using Speed 3, add ricotta to potatoes
and mix for 1 minute. Add onions, mix on
Speed 2 for 1 to 2 minutes or until well
mixed. Add provolone, Parmesan, Italian
herb blend, remaining salt and pepper,
and mix 30 seconds on Speed 1 or until
incorporated.
tablespoons unsalted butter
cup chopped onion (about 3
ounces)
teaspoon kosher salt, divided
teaspoon freshly grated black
pepper, divided
1
⁄
2
1
⁄
4
Drain potatoes and return to saucepan,
mix on Speed 3 until completely mashed,
about 2 minutes. Add Boursin , butter,
milk, salt, and pepper and mix on Speed 4
until fully incorporated and fluff y, about 1
minute.
1
1
cup part skim ricotta cheese
cup shredded provolone cheese
(4 ounces)
cup freshly grated Parmesan
cheese
Divide the mixture among the reserved
potato shells. Potatoes may be made up
to this point, covered and refrigerated until
ready to bake.
®
1
⁄
2
Arrange the potatoes on a jelly roll pan
that has been lined with aluminum foil.
Bake uncovered, until potatoes are hot
and tops are golden brown and puff e d ,
about 30-35 minutes (add 5-10 minutes for
cold potatoes). Serve hot.
Nutritional information per serving:
Calories 301(47% from fat) • carb. 25g • pro. 16g
• fat 16g • sat. fat 9g • chol. 41mg • sod. 548mg
• calc. 401mg • fiber 2g
1
tablespoon Italian herb blend
Transfer to a warm bowl and serve
immediately.
Nutritional information per serving:
Calories 167 (36% from fat) • carb. 24g • pro. 4g
• fat 7g • sat. fat 5g • chol. 19mg • sod. 258mg
• calc. 27mg • fiber 2g
P reheat oven to 400ºF. Pierce each potato
several times with a fork or a knife tip; ru b
each potato with ⁄4 teaspoon of the olive
oil. Bake the potatoes in preheated oven
until fork-tender, about 1 hour. While pota-
toes are baking, pre p a re onion mixture,
following. Remove potatoes from oven
and place on a rack until cool enough to
handle. Reduce oven temperature to 375°F.
1
*Boursin® cheese is a triple-cream cheese
that is white and smooth, with a creamy,
buttery texture. It is most often flavore d
with herbs, garlic or pepper. It can be
found in the specialty cheese section of
19
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 20
1
Turn dough out onto lightly floured surface
⁄
2
4
teaspoon fresh ground pepper
cup shredded mozzerella
PARMESAN PEPPER BISCOTTI
WITH WALNUTS
1
and knead with your hands for a few
minutes. Cut dough into 2 equal pieces,
shaping each into 12x2x1-inch logs. Place
on baking sheet with parchment. Beat final
egg with 1 tablespoon of water and brush
all over logs, and if you wish, sprinkle the
tops with kosher salt.
⁄
Preheat oven to 350°F. Butter an eight-cup
s o u fflé dish well and coat with toasted,
g round walnuts, set aside.
These biscotti are a perfect companion
to a glass of red wine.
Makes about 3 dozen
Place egg yolks in a small bowl, beat using
Speed 1 for 30 seconds; reserve.
1
2 ⁄2
1
cups all purpose flour
teaspoon salt
Bake for 35-40 minutes until golden.
Melt butter in a saucepan. Add flour and
stir with a wooden spoon until smooth and
cook over medium heat for 2 minutes, stir-
ring occasionally. Mix on Speed 1 while
1
⁄4
teaspoon baking powder
cup butter, room temperature
cup extra virgin olive oil
tablespoon sugar
cup Parmigiano Reggiano, grated
eggs, divided
Remove from oven and slice the logs with
a serrated knife into 1⁄8-1⁄4" slices. Return
slices to baking sheet and bake for an
additional 35 minutes on bottom rack of
oven, flipping the biscotti halfway thro u g h
baking so both sides are golden. Transfer
to a wire rack and cool. When completely
cooled, place in an airtight container
to store .
1
1
⁄
4
1
11⁄2
adding the milk, about 1 ⁄2 minutes, beating
1
until smooth. Cook slowly allowing the
m i x t u re to thicken, while mixing on Speed
2 until the mixture becomes smooth and
thick, approximately 5 minutes total. Add
G o rgo nzola and mozzarella and stir until
melted and smooth. Remove from heat.
1 ⁄3
4
1
⁄
4
cup milk
teaspoons, rosemary fresh
chopped
1
2 ⁄2
Nutritional information per serving:
Calories 94 (53% from fat) • carb. 8g • pro. 3g
• fat 6g • sat. fat 2g • chol. 30mg • sod. 148mg
• calc. 57mg• fiber 0g
1
⁄2
cup walnuts, toasted
kosher salt (optional)
While mixing egg yolks on Speed 1, spoon
a small amount of hot cheese mixture into
the yolks and mix until smooth. Continue
adding the warm cheese mixture slowly to
the yolks, while mixing (the mozzarella will
be stringy).
P reheat oven to 350°F.
Place flour, salt, pepper, and baking
powder in a small mixing bowl and
set aside.
GORGONZOLA SOUFFLÉ
Using chef’s whisk, beat the egg whites
until soft peaks form, about 1 ⁄2 minutes on
Speed 5.
Makes one 8-cup souff l é
In a large mixing bowl beat the butter with
the olive oil using Speed 2. Add the sugar
and Parmesan and mix on Speed 3 until
the consistency is smooth. Add 3 of the
eggs, one at a time, mixing until each egg
is incorporated before adding the next.
Slowly add dry ingredients in 3 additions,
mixing on low speed. Once all the dry
i n g red ients are incorporated, add milk in a
slow stream while the mixer is running.
The mixture should resemble a soft dough.
Finally mix in the ro s e m a ry and walnuts.
1
2
⁄
3
cup walnuts, toasted and ground
eggs, whites and yolks separated
into two mixing bowls
5
Fold the whites into the yolk/cheese
m i x t u re in three increments with the beater
attachment set to the lowest speed.
5
tablespoons unsalted butter
cup all-purpose flour
cup milk
1
⁄
2
11⁄
2
Pour into pre p a red soufflé dish and bake in
the middle of oven until puffed over the rim
of soufflé dish and golden, appro x i m a t e l y
40-45 minutes. Serve immediately.
1
⁄2
cup gorgonzola cheese, crumbled
teaspoon salt
1
20
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 21
Nutritional information per serving:
Calories 207 (70% from fat) • carb. 7g • pro. 8g
• fat 16g • sat. fat 7g • chol. 118mg • sod. 315mg
• calc. 139mg •fiber 0g
Nutritional information for soufflé roll,
no filling per serving:
Calories 109 (61% from fat) • carb. 6g • pro. 5g
• fat 7g • sat. fat 4g • chol. 104mg • sod. 144mg
• calc. 60mg • fiber 0g
While the béchamel is thickening, mix the
yolks in a mixing bowl until smooth. Return
the beaters to the béchamel on the stove
and mix for about 2 minutes until the
m i x t u re is very thick and smooth. Ve ry
1
carefully, spoon about ⁄2 cup of the
béchamel into the yolks while mixing so
that they will be tempered (this will keep
them from curdling when added to the hot
sauce). Continue adding the béchamel in
small additions to the yolks until the
m i x t u re is fully incorporated.
SOUFFLÉ ROLL WITH CHICKEN
AND SPINACH FILLING
CHICKEN AND SPINACH
FILLING FOR SOUFFLÉ ROLL
Although this recipe may be slightly time-
consuming, the results are well worth it for
a perfect luncheon or brunch dish.
Makes 6 cups
8
4
5
cups of chicken stock
cups of vermouth
peeled fresh garlic cloves,
smashed
Using the chef’s whisk beat the egg whites
until soft peaks form using Speed 5 for
11⁄2 minutes.
Makes 12 servings
cooking spray
4
⁄2
2
tablespoons unsalted butter
cup unbleached all-purpose flour
cups whole milk
Fold the whites carefully into yolk mixture
in 3 increments using the beaters on the
Speed 1, taking care to scrape the sides
and bottom of the bowl. Finally, use a
rubber spatula to incorporate the mixture
fully (scraping sides and bottom of bowl).
Pour batter into pre p a red jellyroll pan and
gently spread evenly in the pan.
1
sprig fresh basil
1
1
1 ⁄2
pounds of chicken breast
tablespoons unsalted butter
cup onion, chopped
cloves fresh garlic, minced
cups fresh mushrooms, sliced
10-ounce frozen packages
spinach, thawed, excess water
squeezed out
3
5
⁄2
large eggs, separated
teaspoon salt
1
⁄
3
1
3
4
2
white pepper
P reheat oven to 400°F. Pre p a re jellyroll pan
by spraying the pan and dusting with flour
to cover surface, discarding any excess.
Line with a sheet of parchment paper.
Bake for 20–25 minutes until the souff lé
roll is evenly browned. Remove from oven
and cover with wet paper towels to keep
moist until you are ready to fill and roll.
1
⁄
4
2
teaspoon salt
1
⁄
teaspoon freshly ground nutmeg
ounces cream cheese
ounces mozzarella, shredded
Melt butter over medium low heat in a 23⁄4
quart saucepan. Add flour and stir with a
wooden spoon, creating a roux – do not
b rown. Mix on Speed 1 while adding the
milk in a stream. Mix until smooth and
blended, about 30 seconds. Stir in salt and
pepper. Let the mixture warm slowly,
allowing it to thicken, about 2 minutes,
stirring occasionally. This makes a
béchamel sauce.
8
2
To finish soufflé roll:
With a rubber spatula spread the filling
so that the surface area is evenly covere d .
Using the parchment as a guide, roll the
s o u fflé lengthwise to resemble a log.
S e rve immediately or wrap and refrigerate.
B e f o re serving, warm slowly wrapped
in buttered aluminum at 350°F for 20
minutes.
Bring chicken stock, vermouth, garlic
cloves and basil to a boil. Reduce to a
simmer; add chicken and poach until just
cooked through, about 25-30 minutes.
Remove from poaching liquid and cut into
2-inch pieces; reserve.
1
⁄
While chicken is poaching, melt butter in
a large sauté pan. Add onion and minced
21
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 22
Cuisinart® PowerSelect™
7 Speed Electronic Hand Mixer
garlic and sweat for about 5 minutes.
Consumer Service Center toll-free at
1-800-726-0190 or write to:
Add mushrooms and sauté for another
5-8 minutes until mushrooms are soft.
Mix in spinach and continue cooking on
low heat. Mix in salt, nutmeg, chicken,
c ream cheese, and mozzarella.
Cuisinart
150 Milford Road
East Windsor, NJ 08520
LIMITED THREE-YEAR
WARRANTY
To facilitate the speed and accuracy of your
return, please also enclose $10.00 for ship-
ping and handling of the product (California
residents need only supply proof of
purchase and should call 1-800-726-0190
for shipping instructions). Please also be
sure to include a return address, description
of the product defect, product serial number,
and any other information pertinent to the
product’s return. Please pay by check or
money order.
Adjust seasoning to taste. If not using
immediately, place in a resealable
container and refrigerate.
1
This warranty supersedes all previous
warranties on the Cuisinart® PowerSelect™
7-Speed Electronic Hand Mixer. This
Nutritional information per ⁄ cup serving:
2
warranty is available to consumers only.
You are a consumer if you own a Cuisinart®
PowerSelect™ 7-Speed Electronic Hand
Mixer that was purchased at retail 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®
PowerSelect™ 7-Speed Electronic Hand Mixer
will be free of defects in material or workman-
ship under normal home use for three years
from the date of original purchase.
Calories 258 • carb. 7g • pro. 20g • fat 12g
• sat. fat 6g • chol. 64mg • sod. 598mg
• calc. 110mg • fiber 2g
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
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 is not a condition of
these warranties.
If your Cuisinart® PowerSelect™ 7-Speed
Electronic Hand Mixer should prove to be
defective within the warranty period, we will
repair it, or if we think necessary, replace it.
To obtain warranty service, please call our
delivered to us. Lost and/or damaged
products are not covered under warranty.
Your Cuisinart® PowerSelect™ 7-Speed
Electronic Hand Mixer has been
manufactured to strict specifications. 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.
22
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 23
These warranties do not cover any damage
caused by accident, misuse, shipment or
other than ordinary household use.
if necessary, replacement by calling
our Consumer Service Center toll-free at
800-726-0190. Cuisinart will be responsible
for the cost of the repair, replacement,
and shipping and handling for such
These warranties exclude all incidental or
consequential damages. Some states do not
allow the exclusion of or limitation of inci-
dental or consequential damages, so the
foregoing limitation may not apply to you.
nonconforming products under warranty.
BEFORE RETURNING YOUR
CUISINART® PRODUCT
CALIFORNIA RESIDENTS ONLY
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 to ensure that
the problem is properly diagnosed, the
product serviced with the correct parts,
and to ensure that the product is still
under warranty.
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, according to its preference, 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 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,
23
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 24
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Processors
Cuisinart offers an extensive assortment of top quality products to make life in the
kitchen easier than ever. Try some of our other countertop appliances and
cookware, and Savor the Good Life®.
© 2004 Cuisinart
Cuisinart® is a registered
trademark of Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
04CU13063
IB-5190
|