Multi Stick Plus HB154PCJU
Congratulations on your purchase of the Cuisinart Multi Stick Plus. For over 30 years Cuisinart’s aim has been to produce the very finest kitchen equipment so that cooks at home as well as professional chefs have the tools to express their creativity. All Cuisinart products are engineered for exceptionally long life, and designed to be easy to use as well as to give excellent performance day after day.
Contents Product Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Safety Cautions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Instructions for Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 A Blending . . . . . . .
Product Description Comfort grip handle One touch On/Off pulse button Motor housing Whisk attachment Stainless steel whisk attachment Detachable stainless steel blending attachment Protective anti-splash guard Measuring/blending jug
Read all the instructions thoroughly before using the appliance and keep in a safe place for future reference Safety Cautions Always follow these safety cautions when using this appliance to avoid personal injury or damage to the appliance. This appliance should be used only as described within this instruction book. ß To protect against electrical shock, do not put the motor body, cord or electrical plug of this hand blender in water or other liquid.
mixture and do not pull the hand blender out of the mixture while blender is running. ß For indoor use only. Do not use outdoors. ß For domestic use only. ß Make sure the appliance is off, the motor has stopped completely and the appliance is unplugged from the mains outlet before putting on or taking off attachments and before cleaning. ß Always inspect the appliance before use for noticeable signs of damage. Do not use if damaged, or if the appliance has been dropped.
Instructions for Use A Blending ß Align the motor housing with the blending attachment and slide the pieces together until you hear and feel the pieces click together. It may be helpful to press the release button when assembling. ß Plug into an electrical outlet. ß Place blending shaft into mixture to be blended, ensuring the anti-splash guard is submerged. ß Press and hold the ON/OFF button. ß The hand blender will continue to run as long as the button is pressed in.
B Whisking ß Align the end of the stainless steel whisk attachment with the small opening of the whisk attachment housing ß Push end into opening until it locks into position. ß Align the motor housing with the fully assembled whisk attachment and slide the pieces together until you hear and feel the pieces click together. It may be helpful to press the release button when assembling. ß Plug electrical cord into an electrical outlet. ß Place the appliance into mixture that will be whisked.
C Hints & Tips ß Liquid should come within 2.5cm of where the shaft attaches to the motor housing. ß When using with a non-stick cooking surface, be careful not to scratch the non-stick coating with the hand blender. ß Do not immerse motor housing in water or any other liquid. ß Cut most solid foods into 2.5cm (1’’) cubes for easy blending. ß Pour liquid ingredients into the measuring jug first, unless recipe instructs otherwise.
ß Use the whisk attachment for beating heavy cream or egg whites. It may also be used for whisking eggs for scrambled eggs or fluffy omelettes. ß When beating egg whites use a very clean metal or glass bowl, never plastic. ß When beating heavy cream, if possible and time allows, use a chilled bowl and chill the whisk attachment.The most suitable bowl for whipping cream is one that is deep with a rounded bottom. The cream should come out of the refrigerator just before whipping.
Cleaning & Maintenance Always clean the hand blender motor housing and blender shaft thoroughly after each use. ß Unplug the appliance. ß Remove the blending attachment from the motor housing. Clean the motor housing with a sponge or damp cloth. Do not use abrasive cleaners which could scratch the surface. Never immerse the motor housing in water or any other liquid. ß To clean the blending attachment and measuring jug, wash by hand in hot water using mild detergent.
UK Guarantee ß This Cuisinart appliance is guaranteed for domestic consumer use for 5 years. ß The guarantee covers defects under normal use from date of purchase and ceases to be valid in the event of alteration or repair by unauthorised persons. ß If the appliance does not perform satisfactorily due to defects of material or manufacture, it will be repaired or replaced by the manufacturer (see UK After Sales Service for details).
UK After Sales Service For further advice on using your Multi Stick Plus and other products in the Cuisinart range, contact the Cuisinart Customer Care Line on 0870 240 6902 (09:00 to 17:00 hrs Monday to Friday) or, alternatively, email your enquiry to support@cuisinart.co.uk. In Guarantee Firstly, please call the Cuisinart Helpline 0870 240 6902. Return the product to the Cuisinart Service Centre at the following address: Cuisinart Service Centre P.O.
Out of Guarantee Contact the Cuisinart Customer Care Line on 0870 240 6902 (09:00 to 17:00 hrs Monday to Friday) or, alternatively, email your enquiry to support@cuisinart.co.uk for details of the standard repair or replacement charge. If you wish to proceed with the repair or replacement, return the product to the Cuisinart Service Centre at the following address: Cuisinart Service Centre P.O.
Recipes Smoothies & Drinks Blueberry Banana Antioxidant Smoothie Strawberry Kiwi Smoothie . . . . . . . . . . Frozen Coffee Frappé . . . . . . . . . . . . . Peach Margarita. . . . . . . . . . . . . . . . . . Red Raspberry Lemonade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Blueberry Banana Antioxidant Smoothie Serves 2 150g frozen blueberries 1 small banana, sliced 165ml soya milk or fat free milk 14g soya protein powder 1 tsp oil or flax seed (if using) 1-2 tsp honey (optional) ß Place blueberries, banana, milk, protein powder, flax seed oil and honey, if using, into the measuring jug. ß Insert the hand blender, ensuring the protective anti-splash guard is submerged, using a gentle up-and-down motion until ingredients are combined for approximately 30 seconds.
Strawberry Kiwi Smoothie Serves 1 150g frozen strawberries, partly thawed 1 kiwi, peeled, cut into eighths 220ml fat free vanilla yogurt 220ml fat free milk 1 tbsp honey ß Place all ingredients into the measuring jug. Insert the hand blender, ensuring the protective anti-splash guard is submerged. ß Blend, using a gentle up-and-down motion until ingredients are well combined, approximately 30 seconds.
Frozen Coffee Frappé Serves 1 165ml coffee ice cream or ice milk 75ml strongly brewed coffee (may use espresso), chilled 2 tbsp fat free milk ß Place all ingredients into the measuring jug. ß Insert the hand blender, ensuring the protective anti-splash guard is submerged. ß Blend, using an up-and-down motion until ingredients are well combined, approximately 20 to 30 seconds. ß Tip: For a thicker milkshake, fill measuring jug with coffee ice cream up to the 360ml mark.
Peach Margarita Serves 2 150g frozen peaches 220ml citrus juice (orange, lime, lemon in any combination) 75ml tequila ½ tbsp Triple Sec or Grand Marnier® 1-2 tsp granulated sugar ß Place all ingredients in measuring jug. Insert the hand blender, ensuring the protective anti-splash guard is submerged. ß Blend, using an up-and-down motion until ingredients are combined, approximately 30 seconds.
Red Raspberry Lemonade Serves 10 300g frozen raspberries (no sugar added), thawed 350g icing sugar 330ml fresh lemon juice (or lime juice for Red Raspberry Limeade) 1½ litres cold water or sparkling water or soda ß Place the raspberries in the measuring jug. Place the hand blender in the measuring jug, ensuring the protective anti-splash guard is submerged in the raspberries.
Asparagus Soup Serves 5 1 tbsp unsalted butter 110g shallots, peeled and quartered 1-2 cloves garlic, peeled and crushed 1.35kg fresh asparagus, tough ends removed 175g red potato, peeled, cut into 2½cm cubes 110ml dry white wine or vermouth 650ml fat free chicken stock Pinch salt Ground pepper Pinch dried basil 110ml double cream (optional) ß Melt butter in a saucepan over medium-low heat. Add shallots and crushed garlic and sauté for approximately 5 minutes.
ß Add salt, pepper and basil. Stir in cream if using. ß While soup is cooking, bring 440ml of water to the boil. Add the asparagus tips to the boiled water and boil until just tender and bright green. Drain and immediately plunge into an ice water bath to stop cooking. Drain and dry completely. ß Serve soup hot, garnished with reserved asparagus tips.
Potato and Roasted Garlic Soup Serves 8 8-12 cloves of garlic, peeled 2 tsp extra virgin olive oil ½ tbsp unsalted butter 1 medium onion (150g), peeled and cut into 2½cm pieces 1 carrot (50g), peeled, cut into 2½cm pieces 1 stick celery (50g), peeled, cut into 2½cm pieces 75ml fat free chicken or vegetable stock 650ml water 900g potatoes, peeled, cut into 2½cm slices 1 tsp ‘herbes de Provence’ 220ml evaporated fat free milk 1 tsp salt Ground white pepper ß Preheat oven to 190°C.
ß Insert the hand blender into the saucepan, ensuring the protective anti-splash guard is submerged. Blend, using an up-and-down motion, moving the blender slowly throughout the saucepan, until well combined, smooth, and no visible pieces of vegetables remain for appoximately 1-2 minutes. (After 60 seconds make sure you stop appliance for 30 secs and then blend again for another 60 secs). ß Add milk, salt and pepper. Insert the hand blender and blend for an additional 15 to 20 seconds. Serve hot.
Sweet Red Pepper Coulis 1 tbsp olive oil 1 medium onion, peeled, roughly chopped 6 cloves garlic, peeled and smashed 3 medium peppers (approx 175g each), roughly chopped Pinch salt Ground pepper 1 sprig of fresh thyme 55ml dry white wine 55ml chicken stock ß Heat the olive oil in a medium saucepan over medium-low heat. Add the onion, garlic, red pepper, salt, pepper and thyme, and stir to coat.
Rustic Tomato & Roasted Red Pepper Sauce 2 tsp extra virgin olive oil 1 onion (160g), peeled and cut into 2cm pieces 1 carrot (25g), peeled and cut into 2cm pieces 1 stick celery, trimmed and cut into 2cm pieces 2 cloves garlic, peeled 1 tsp dried basil 1 roasted pepper, cut into 2½cm pieces 75ml dry white wine 2 tbsp tomato paste 2 tins (425g) chopped tomatoes with juices Pinch salt Ground black pepper ß In a small saucepan, heat the olive oil over medium heat.
Parsnip & Sweet Potato Purée Serves 6 675g parsnips, peeled and cut into 1-2½cm pieces 225g sweet potato, peeled and cut into 1-2½cm pieces 1 small onion (75g), peeled and cut into1-2½cm pieces Pinch salt 110ml cream 2 tbsp unsalted butter, cut into 2½cm pieces, room temperature Ground white pepper ß Place parsnips, sweet potato, and onion pieces in a small saucepan and cover with approximately 2½cm high of water. Add salt to the water.
Mushroom Gravy Serves 5 50g dried porcini mushrooms 3 tbsp unsalted butter 1 medium onion, (approx. 130g), sliced 1 clove garlic, peeled and crushed 225g white mushrooms, cleaned and sliced 2½ tbsp plain flour 90ml sherry 225g cremini (baby portobello) mushrooms, cleaned, stems removed, and sliced 880ml chicken or vegetable stock Pinch salt Pinch dried thyme ß Place dried porcini mushrooms in a heatproof bowl. Cover with boiling water and let stand for 30 minutes.
tbsp of flour and stir for approximately 1 minute. Stir in 2 tbsp of sherry, dislodging any flavourful brown bits that remain on bottom of pan. ß Add 110ml of the stock if necessary. Add the reserved cooked mushrooms, salt, thyme, 110ml mushroom soaking liquid, and remaining stock to the sauté pan. Bring mixture to a boil and then reduce to a simmer. Simmer for approximately 20 to 30 minutes. ß Insert the hand blender into the mixture ensuring the protective anti-splash guard is submerged.
Easy Creamy Guacamole 1 avocado, ripe, peeled, seeded, cut into 3½cm pieces 2 tbsp fresh lemon or lime juice ½ clove garlic, peeled and smashed Pinch salt ß Place all ingredients in mixing beaker. Insert hand blender, pressing blade into the avocado pieces, and process until mixture begins to soften, approximately 15 to 20 seconds. ß Continue processing with a gentle up-and-down motion until desired texture is reached, approximately 20 to 30 seconds longer.
Basic Vinaigrette 55ml wine vinegar 1 tbsp Dijon mustard 165ml olive oil Salt and freshly ground pepper to taste ß Place all ingredients in the measuring jug. Blend until combined for approximately 10 to 15 seconds. Keep unused portions in an airtight container in the refrigerator up to 2 weeks. ß Tip: Use this basic vinaigrette as a guide and change your vinegar/oil flavours to come up with varying combinations to create exciting salads.
Creamy Parmesan & Roasted Garlic Dressing 35g grated Parmesan cheese 4 cloves roasted garlic 2 tbsp fresh lemon juice 2 tbsp red wine vinegar 2 tbsp pasteurised liquid egg product (such as EggBeaters®) 1 tbsp Dijon mustard 3 anchovies 1 tsp Worcestershire sauce Ground pepper 110ml extra virgin olive oil Dash Tabasco® or other hot sauce (to taste) ß Place all the ingredients in the measuring jug in the order listed.
Mayonnaise 55ml pasteurised liquid egg product 1 tbsp fresh lemon juice ½ tbsp Dijon mustard 220ml vegetable oil Pinch salt Ground white pepper ß Place all ingredients into the measuring jug in the order listed. Insert the hand blender ensuring the anti-splash guard is submerged, holding blade against bottom of beaker and process until mixture begins to thicken, approximately 15 to 20 seconds. ß Continue processing with a gentle up-and-down motion until thick, approximately 20 to 30 seconds longer.
Berry Coulis 40g bag of frozen mixed berries, thawed 55g granulated sugar ½ tsp fresh lemon juice ß Place all ingredients in a medium saucepan. Over medium heat bring mixture to a simmer and cook for approximately 5 minutes to melt the sugar. ß Insert the hand blender into the saucepan, ensuring the protective anti-splash guard is submerged. Blend, using an up-and-down motion until ingredients are well combined, approximately 30 seconds. Strain the sauce through a fine mesh strainer and serve.
Peaches & Cream Serves 8 2 tbsp unsalted butter 4 tbsp sugar, divided 450g fresh peaches, peeled, pitted and sliced 1 strip lemon zest (2 x 1cm) 225g mascarpone 1 tbsp vanilla extract ß In a medium sized saucepan, melt butter and 2 tbsp of the sugar over medium-low heat, stirring until golden and caramel in colour, approximately 5 to 8 minutes. Add peaches and zest, cover loosely and cook over low heat until peaches are tender, approximately 15 minutes. Remove and discard zest strip.
Chocolate Pistachio Macaroons Makes approximately 30 cookies 150g granulated sugar 60g shelled pistachios, unsalted 150g cocoa 4 large egg whites 150g mini chocolate morsels ß Preheat oven to 170°C. Line two 15 x 29cm baking sheets with baking paper. ß Insert the blade assembly into the blending jug. Place 40g of the sugar and all of the pistachios in a bowl and process for 30–40 seconds until finely ground. ß Add cocoa and pulse 6 times to incorporate.
Sweet Whipped Cream 300ml thick cream, chilled 2 tbsp granulated sugar 1½ tsp vanilla extract ß Place the cream, sugar, and vanilla into the blending jug. ß Insert the blender fitted with the whisk attachment. ß Start the blender ensuring the whisk skims the surface of the cream. Blend until the cream gains some body and then move the blender in an up-and-down motion throughout the bowl. Whipped cream will reach soft peaks between 50-60 seconds.
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