INSTRUCTION AND RECIPE BOOKLET Precision Master™ Stand Mixer SM-50 Series For your safety and continued enjoyment of this product, always read the Instruction Book carefully before using.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be taken, including the following: 1. READ ALL INSTRUCTIONS. 2. Turn dial to the OFF position and unplug from outlet when not in use, before fitting or removing accessories or attachments, after use and before cleaning. 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.
shock to persons. The exclamation point within an equilateral triangle is intended to alert the user to the presence of important operating and maintenance (servicing) instructions in the literature accompanying the appliance. SPECIAL CORD SET INSTRUCTIONS A short power-supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord. Longer extension cords are available and may be used if care is exercised in their use.
INTRODUCTION Cuisinart just raised the bar on mixing! This Cuisinart® Precision Master™ Stand Mixer has the capacity, power, and precision engineering to handle any job a recipe calls for. The three accessories allow you to mix, whip and knead dough, and with 12 speeds, you’ll always do it just right. Cuisinart offers optional attachments that can be purchased separately. The selected attachment connects to the port on the front of the mixer, so you can make homemade pastas or grind your own meats.
12 speeds for precision mixing. 8. Blue Light Ring Illuminates when mixer is operating. Turns off in OFF position. 9. Chef’s Whisk Incorporates air into ingredients/mixtures. Ideal for whipping eggs, egg whites or heavy cream. Used in recipes for angel food cake, chiffon cake, meringue, some types of candy, such as marshmallows, and quickly whips potatoes. 10. F lat Mixing Paddle Used for stirring, mixing and beating ingredients/mixtures.
SUGGESTED SPEED CONTROL GUIDE 7 • “Cutting in” butter to flour (for pastry/ pie dough) • Mashing potatoes/vegetables • Whipping cream & egg whites (gradually increasing speed) 2 • Sifting dry ingredients • Folding in ingredients, such as mix-ins • Mixing quick breads (muffins, etc.
an authorized service representative. the bag – while the flour is pre-sifted, it has been pressed/compacted to fit into the bag. MAXIMUM CAPACITIES Baked goods made from unstirred flour are likely to be heavy and dry because too much • Yeast doughs (most breads, pizza) – 6 cups flour is used. white flour • For most baking recipes, refrigerated items • Cookie dough – 5 dozen cookies like butter, milk and eggs incorporate better • Whipping cream – 6 cups liquid (12 cups when they are at room temperature.
(105°F–110°F) water and add a pinch of sugar or flour from the recipe. If it does not become foamy/bubbly in 5 to 10 minutes, the yeast may be “dead.” Start over with fresh yeast from a new package. COOKIE BAKING • Use an ice cream scoop to measure out cookie dough – this keeps the cookies evenly shaped and uniform in size. We recommend ice cream scoops in several sizes – #40, #50 and #60, as well as a larger one (about 1⁄3 to ½ cup) for jumbo cookies.
frosting easier than a knife or regular spatula. the tips of the peaks fall when the whisk is lifted up – soft peaks are often required for EGG WHITES mousses or soufflés. The next stage is medium to stiff peaks. This is used for recipes • Egg whites at room temperature are best for such as meringues – the whites will appear whipping. Bring to room temperature safely dry, the peaks will hold their shape and the by placing uncracked eggs in a bowl of whites will be shiny.
Light cream may also be whipped, but will not last as long. Creams that are not ultrapasteurized are best for whipping. The yield of cream generally doubles in volume. To make 2 cups of softly whipped cream, put 1 cup of heavy/whipping cream into the well-chilled mixing bowl. Starting on Speed 2 and increasing to Speed 10 or 12, whip until it just begins to hold its shape. Add about ½ teaspoon pure vanilla or other pure flavored extract and 1 to 4 tablespoons granulated, superfine or confectioners’ sugar.
LIMITED THREE-YEAR WARRANTY (U.S. and Canada ONLY) This warranty is available to consumers only. You are a consumer if you own a Cuisinart® Precision Master™ Stand Mixer 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.
RECIPES SAVORIES Gougères.................................................... 13 Spinach and Feta Soufflé........................... 13 Mashed Potatoes....................................... 14 Cauliflower Purée....................................... 14 Pasta Dough............................................... 15 YEAST BREADS AND ROLLS Pizza Dough............................................... 15 Gluten-Free Pizza Dough........................... 16 Basic White Bread......................................
Gougères Put in the oven, and immediately turn the heat down to 300°F. Bake until gougères are nicely browned, completely hollow and not wet inside, about 20 minutes. Gruyère is the classic cheese used in gougères, but you may substitute your favorite. Makes about 65, 1-inch gougères Serve immediately. TIP: To ensure even coloring, rotate the baking ½ cup water sheets halfway through baking.
Put the remaining butter in a saucepan over medium-low heat. Once butter melts, add the flour to the pan and stir to cook off any raw flour taste, about 3 to 4 minutes. While continuously whisking the butter/flour mixture, slowly add the milk. Once all the milk is added, whisk until a smooth and homogenous consistency is achieved. Once mixture is smooth, beat in remaining Romano and feta salt, pepper and nutmeg. Stir in the spinach and lemon zest. Put potatoes into a stockpot and cover with cold water.
increase to Speeds 10 to 12 until light and fluffy. Scrape the bowl once to make sure all ingredients are evenly incorporated. Taste and adjust seasonings as desired. Nutritional analysis per serving (3 ounces): Calories 218 (15% from fat) • carb. 35g • pro. 10g • fat 4g • sat. fat 1g • chol. 11mg • sod. 41mg • calc. 13mg • fiber 3g Nutritional analysis per serving (½ cup): Calories 142 (56% from fat) • carb. 13g • pro. 3g • fat 10g • sat. fat 1g • chol. 0mg • sod. 394mg • calc.
Gluten-Free Pizza Dough Basic White Bread Finally! Pizza that folks with gluten allergies or sensitivities can cheer about. A basic white bread, great for sandwiches.
remove from pans and allow to cool completely prepared pans. Cover and let rise until nearly before slicing. doubled, about 30 to 45 minutes. Nutritional analysis per serving (one 1-ounce slice): Calories 64 (15% from fat) • carb. 12g • pro. 1g • fat 1g • sat. fat 1g • chol. 3mg • sod. 116mg • calc. 7mg • fiber 1g While bread is rising, preheat oven to 375°F. Bake until bread is browned and sounds hollow when tapped, about 35 to 40 minutes.
Lightly coat two 9-inch loaf pans with cooking spray. Punch dough and divide into 2 equal portions. Shape into loaves and place in prepared pans. Cover and let rise until nearly doubled, about 30 to 45 minutes. Speed 3 until dough comes together as a ball and cleans the side of the bowl. Once dough ball forms, continue to knead on Speed 3 for about 4 to 5 minutes. Dough should be smooth. If sticky, add 1 tablespoon While bread is rising, preheat oven to 375°F. of flour at a time until smooth.
Challah Calories 119 (61% from fat) • carb. 18g • pro. 3g • fat 4g • sat. fat 2g • chol. 30mg • sod. 202mg • calc. 4mg • fiber 0g Our challah makes the best French toast — that’s if you have any left over, of course! Rustic Italian Bread Makes one loaf This airy and crusty loaf proves that making artisanstyle bread at home can be so simple.
the loaf with a serrated knife, brush with egg wash and bake for about 30 minutes, until bread is nicely browned and has an internal temperature of 200°F. Remove from oven and cool completely on a wire rack before slicing. Nutritional analysis per serving (one 1.5-ounce slice): Calories 95 (15% from fat) • carb. 17g • pro. 3g • fat 2g • sat. fat 0g • chol. 12mg • sod. 219 mg • calc. 2mg • fiber 1g Blueberry Buttermilk Crumb Cake This coffee cake is guaranteed to receive rave reviews.
Banana Chocolate Chip Bread The secret to soft banana bread is a light mixing hand. Although the Cuisinart® Stand Mixer is tough enough for your heaviest breads, Speed 1 ensures delicate mixing and folding.
Transfer dough to a lightly floured surface and punch dough down. Roll into a 20 x 12-inch rectangle. Spread with the softened butter (1½ tablespoons), sprinkle with cinnamon/sugar mixture and top with raisins. Beginning on long side (this is easiest if it is the side closest to you) roll dough up tightly and pinch seam to seal. Using a sharp knife, cut into 18 slices (about ¾ inch thick). Pour melted butter evenly into a 13 x 9-inch baking pan. Sprinkle brown sugar and remaining pecans over butter.
Triple Citrus Tea Loaf This moist, quick bread has a bright citrus flavor that is accentuated by a tangy sugar glaze.
Refrigerate batter for at least 30 minutes before Preheat oven to 350°F. Line two baking sheets scooping. with parchment paper. Reserve. Shape dough into 1-inch balls, coat generously in confectioners’ sugar and arrange on baking sheets 1 inch apart. Bake for about 12 minutes until tops appear crackled. Remove from oven and cool in pan; transfer to a wire rack to cool completely. Nutritional analysis per cookie: Calories 115 (26% from fat) • carb. 20g • pro. 12g • fat 3g • sat. fat 2g • chol. 23mg • sod.
Cherry and Almond Biscotti into ½-inch pieces (may substitute with ¾ cup chocolate chips) 4 ounces semisweet chocolate, broken into ½-inch pieces or use chocolate chips (about ¾ cup) 4 ounces milk chocolate, broken into ½-inch pieces or use chocolate chips (about ¾ cup) These biscotti resemble the more traditional dunking biscuit − they have an excellent crunch.
Mocha Sugar Cookies Nutritional analysis per cookie: Calories 119 (46% from fat) • carb. 15g • pro. 1g • fat 6g • sat. fat 4g • chol. 25mg • sod. 67mg • calc. 5mg • fiber 0g These sugar cookies have a deep mocha flavor.
bowl as necessary. End with the final third of the dry. Chill dough for at least one hour. Put the banana pieces into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 2 to soften, about 20 seconds. Increase speed to 6 and mix until completely broken up, about 1 minute. Add chia seeds and mix until incorporated, about 30 seconds. Add the almond butter and vanilla extract and mix until incorporated, about 30 seconds When ready to bake, preheat oven to 350°F.
Once both are completely melted, stir in the cocoa powder and set aside to cool to room temperature. Reserve. ½ 1 3 1 1½ 1 1 Put the eggs and egg yolk into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 3 until broken up and lightened, about 30 seconds. Add the granulated and brown sugars and beat on Speed 4 until light and thickened, about 1 more minute. Scrape the entire bowl as necessary.
Basic Flaky Pastry Dough for Pies & Tarts Roll out pastry 1/8 inch thick to fit pan, crimp and seal edges. Prick bottom all over with a fork. Chill for at least 30 minutes. Preheat the oven to 400°F. Line pastry with a sheet of parchment paper and fill with pie weights, dry rice or beans to the top of the crust. Bake for 20 minutes, until set. Carefully remove parchment paper foil and weights, bake for another 5 to 10 minutes, until lightly browned.
Lemon Meringue Pie the Cuisinart® mixing bowl and stir until smooth. Attach the chef’s whisk and whisk on Speed 3 for 30 seconds. Increase the speed to Speed 12 and slowly add the remaining ¾ cup of granulated sugar. Add the salt and whip until the egg whites form stiff peaks, about 4 minutes. An American classic, Lemon Meringue Pie has been a favorite since the early 19th century. Our version has a marshmallow-like meringue topping.
refrigerator for about 30 minutes while preparing the Simple Chocolate Mousse. Pour half of the batter into each of the prepared pans. Bake until cakes are golden, edges start to pull away from the sides of the pan and a cake tester comes out clean when inserted in the center, about 25 to 30 minutes. Spoon chocolate mousse over set glaze/ ganache layer and refrigerate again, at least 30 minutes or overnight.
mix on Speed 5 to beat until light and creamy, about 2½ to 3 minutes. Decrease speed to 3 and add eggs, one at a time, and the vanilla extract, allowing each egg to fully incorporate before adding the next. Scrape the entire bowl as necessary. Preheat oven to 325°F. Coat two, 9-inch round pans with cooking spray and line with parchment paper. Coat the parchment paper with nonstick cooking spray; reserve. Sift the flour, baking powder, baking soda and salt together in a small bowl. Reserve.
Chocolate Marble Cheesecake and mix until completely smooth. Scrape down the entire bowl after every other addition. Once cream cheese and sugar are completely smooth, add the eggs, one at a time, allowing each to fully incorporate before adding the next egg. Scrape the entire bowl after every other addition. Add the vanilla extract and mix to fully incorporate. Continue to mix on Speed 2 until fully smooth, about 1½ to 2 minutes.
Gluten-Free Golden Cupcakes Angel Food Cake Serve with Whipped Cream (page 37) and fresh berries for a light and delicious summer dessert.
French Buttercream Swiss Buttercream The classic frosting. Temperature is key to achieving a smooth and delicious result. Having a candy/deep fat thermometer on hand takes out the guesswork. Swiss buttercream, a more forgiving and stable version, will be ready to use immediately after making and can be used for traditional frosting and piping.
Chocolate Frosting and smooth, stopping to scrape down as necessary. Reduce speed to 2 and, with the mixer running, slowly add the sifted confectioners’ sugar to the bowl and mix until incorporated, about 2 minutes. Scrape the entire bowl well. Add vanilla extract. Mix on Speed 5 until incorporated. A light and fluffy classic.
Royal Icing Attach the chef’s whisk and mix on Speed 4 until chocolate is melted and the mixture comes together, about 2 minutes. Add butter, one cube at a time, and whisk until fully incorporated and shiny. This icing is great for decorating sugar cookies or cakes. You can add food coloring to color it or extracts to flavor it. Makes 1½ cups 4 1 2 1 If using as a glaze, use immediately. If using as a filling, allow to sit until slightly hardened.
*If using the mousse to fill a pie, pour mixture directly into cooled pie crust like in our Chocolate Cream Pie on page 30. Nutritional analysis per serving (½ cup): Calories 240 (78% from fat) • carb. 10g • pro. 1g • fat 21g • sat. fat 13g • chol. 56mg • sod. 0mg • calc. 0mg • fiber 1g Whipped Cream Whipped cream can over-whip very quickly. Once it starts getting thick, check it often by lifting the head of the mixer and looking for medium peaks.
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