Recipe Booklet INSTRUCTION BOOKLET Power Advantage® PLUS 7-Speed Hand Mixer with Storage Case Reverse Side HM-70BCS For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
CONTENTS Important Safeguards . . . . . . . . . . . . . . . Parts and Features . . . . . . . . . . . . . . . . . Assembly and Operating Instructions . . . Cleaning and Maintenance . . . . . . . . . . . Warranty . . . . . . . . . . . . . . . . . . . . . . . . . 2 3 4 4 4 IMPORTANT SAFEGUARDS during operation to reduce risk of injury to persons, and/or damage to the mixer. 6. Remove beaters from the mixer before washing. 7.
PARTS AND FEATURES 1. One-Step On/Off Switch One-step power switch allows you to turn mixer on and off in a single operation. 2. LED Speed Display Digital speed settings are easy to read. 3. One-Touch Speed Control Allows you to change speeds quickly while you are mixing. 4. Exclusive Rotating Swivel Cord Unique swivel cord can be positioned for comfortable rightor left-handed use. 5. Heel Rest Allows mixer to rest squarely on countertop. 6.
ASSEMBLY AND OPERATING INSTRUCTIONS Attaching and Removing Storage Case from Mixer 1. Place accessories in case, then tuck in the mixer cord. NOTE: Do not use the Cuisinart® Hand Mixer with nonstick cookware. Inserting Beaters and Dough Hooks 2. Align the tab on the back of the case with the bottom air vent in the back of the mixer. Gently push down the front of the mixer onto case to secure. Any other servicing should be performed by an authorized service representative. 1.
additional information from our Customer Service Representatives, or send the defective product to Customer Service at Cuisinart, 7811 North Glen Harbor Blvd., Glendale, AZ 85307. To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping and handling of the product. Please pay by check or money order (California residents need only supply proof of purchase and should call 1-800-726-0190 for shipping instructions).
Notes: ©2011 Cuisinart 150 Milford Road East Windsor, NJ 08520 Any trademarks or service marks of third parties referred to herein are the trademarks or service marks of their respective owners.
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ers into the Cuisinart® Hand Mixer. Mix on speeds 1 to 3 until fully combined. Add to the milk/yeast mixture, along with the butter, and mix until fully combined. While running on speed 3, add the eggs, one at a time, and the vinegar. Mix until fully combined. 4. Pour batter into prepared pan. Bake in preheated oven for 40 to 45 minutes, or until a cake tester inserted into the bread comes out mostly clean (having a few crumbs is ideal, indicating the bread is not dry). 5.
MOLASSES WHEAT BREAD A hearty wheat bread lightly flavored with molasses. Makes one loaf (about 1¼ pounds) 1 ¾ 1¼ 2 1 ¼ 2 1 cup warm water (105° to 110°F) tablespoon molasses teaspoons active dry yeast cups whole-wheat flour cup unbleached bread or all-purpose flour cup nonfat dry powdered milk tablespoons unsalted butter, room temperature teaspoon sea or kosher salt unsalted butter or nonstick cooking spray for pan 1. Put the warm water, molasses, and yeast in a large mixing bowl.
ture, ½ cup at a time, mixing completely, about 30 to 40 seconds, after each addition. The dough at first will be a batter, and slowly, as the flour is added, will form a dough ball that will clean the sides of the bowl. After the dough has formed a ball, knead on speed 3 for an additional 2 to 3 minutes. 4. Lightly dust the dough ball with flour and place in a resealable food storage bag. Squeeze out the air and seal.
OLIVE OIL AND ROSEMARY ROLLS These rolls go well with dinner, but could also be used as small sandwich rolls. Makes 12 rolls ¼ 1½ 2¼ 1 3¼ 1¾ cup flavorful extra-virgin olive oil tablespoons chopped fresh rosemary teaspoons active dry yeast cup warm water (105° to 110°F) cups unbleached bread or all-purpose flour, divided teaspoons sea salt (may use kosher salt) cornmeal for the baking sheet 1. Combine the olive oil and rosemary, let stand 10 minutes or longer. 2.
3. Mix in the melted chocolate. Scrape the bowl to fully incorporate. 4. Allow frosting to cool slightly before using. *If you do not have a double boiler, put chocolate into a heat-proof bowl placed over a pot of simmering water. Nutritional information per serving (2 tablespoons): Calories 75 (66% from fat) • carb. 6g • pro. 0g • fat 6g • sat. fat 4g • chol. 11mg • sod. 64mg • calc.
RICH CHOCOLATE FROSTING Delicious rich frosting, perfect for a yellow or chocolate cake. Makes 3½ cups – enough to frost a twolayer 9-inch cake 5 5 2 6 2¼ 1½ ¼ 9 ounces semisweet chocolate, chopped ounces milk chocolate, chopped ounces bittersweet chocolate, chopped ounces unsalted butter, room temperature and cut into cubes cups confectioners’ sugar, sifted teaspoons pure vanilla extract teaspoon kosher salt tablespoons sour cream 1.
the liquids to the dry ingredients. Mix until just combined. 4. Divide evenly among prepared muffin cups and bake the cupcakes in the middle of the preheated oven for 25 to 30 minutes, or until they are puffed and spring back to the touch. Let muffins cool in pan on cooling rack for 5 to 10 minutes. Unmold and continue to cool on rack. 5. While cupcakes are cooling, fill pastry bag fitted with a star tip with the marshmallow frosting. Once completely cool, fill the cupcakes.
MARBLE LAYER CAKE Makes two short 9-inch cakes ¾ 2 2 ½ 2 2 ¼ 1 1 2 ⁄3 1 cup plus 1 tablespoon unsalted butter, room temperature, cut into small cubes, divided cups cake flour, not self rising teaspoons baking powder teaspoon table salt large eggs large egg yolks cup vegetable oil teaspoon pure vanilla extract cup granulated sugar cup sour cream tablespoon unsweetened cocoa powder 1. Preheat oven to 350°F.
TRIPLE CHOCOLATE BROWNIES These rich, fudgy brownies are for true chocolate lovers.
preheated oven until lightly golden, about 12 to 15 minutes. Cool on wire rack. Repeat with remaining dough. It is recommended to store the cookie dough in the refrigerator until ready to use. Nutritional information per cookie: Calories 170 (47% from fat) • carb. 22g • pro. 2g • fat 9g • sat. fat 4g • chol. 22mg • sod. 151mg • calc.
Makes about 125 one-inch sandwich cookies This dressing is not only good on salads, but is a perfect spread for sandwiches, from smoked turkey to roast beef. It can easily be used as a dip for vegetables or even served alongside roasted meats.
DEVILED EGGS The quintessential hors d’oeuvre – with a party-ready look. Makes 24 servings 12 ½ 1½ 1½ 1 2 ½ ¼ nonstick cooking spray large hard-boiled eggs, warm cup mayonnaise teaspoons Dijon-style mustard teaspoons fresh lemon juice teaspoon Worcestershire sauce tablespoons capers, drained teaspoon kosher salt teaspoon freshly ground black pepper paprika for garnish 1. Peel the cooked eggs and carefully slice in half. Place the egg white halves on a clean work surface. 2.
fast or the egg whites will get lumpy, until medium-stiff peaks are achieved. 8. Using a large spatula, stir about ½ cup of the egg whites into the egg yolk/cheese mixture. Very carefully fold in the remaining whites. Transfer mixture to the prepared soufflé dish. Gently smooth the top to ensure an even rise. 9. Put the soufflé in the preheated oven. Once the oven door has closed, immediately turn the temperature down to 375°F.
6. Replace the beaters in the hand mixer with the chef’s whisk. Starting on speed 1, begin to whip the egg whites. After 1 to 2 minutes, once the whites begin to show some bubbles around the edges, gradually raise to speed 3, mixing for at least 30 seconds on each speed. Once the whites begin to foam, add the remaining salt and the cream of tartar. Gradually increase the speed to 7, not raising it too fast or the egg whites will get lumpy, until medium-stiff peaks are achieved. 7.
GOAT CHEESE AND GREEN ONION TWICE-BAKED POTATOES Makes 4 servings 4 1 3 ½ 3 1 ¼ ¼ 3 russet or baking potatoes, about 10 to 12 ounces each teaspoon olive oil, divided tablespoons plus 1 teaspoon unsalted butter cup whole milk (may use lowfat) ounces soft goat cheese or chèvre teaspoon kosher salt teaspoon freshly ground black pepper cup chopped scallions tablespoons chopped chives, divided 1. Preheat oven to 400°F. Scrub potatoes and dry well.
BUTTERMILK MASHED POTATOES Even though these mashed potatoes are lower in fat, they are still rich and delicious. Makes 5½ cups 2½ pounds Yukon Gold potatoes 2 tablespoons unsalted butter 1 cup buttermilk 2 ounces Parmesan, grated ¾ to 1 teaspoon kosher salt* ½ teaspoon freshly ground pepper 1. Peel potatoes and cut into 1-inch cubes. Put potatoes into a 6-quart stockpot and cover with water by 2 inches. Place over medium-high heat. Bring water to a boil and allow potatoes to simmer until very tender. 2.
of the dough together. Pinch the edges of the dough over to fully seal. Using a sharp knife, cut 4 slits into the top of the calzone to allow steam to escape while baking. Reserve on a cornmeal-dusted baking sheet and repeat with remaining rounds. 4. Using a pizza peel, transfer prepared calzones to the preheated pizza stones (if you are not using pizza stones, just keep the calzones on the cornmealdusted baking sheet). Bake in preheated oven for about 20 to 25 minutes, or until fully browned. 5.
2 1 ¼ ¼ 2 ½ 2 large eggs large egg yolk teaspoon salt teaspoon freshly ground black pepper roasted red peppers, roughly chopped tablespoon thinly sliced fresh basil ounces manchego, shredded 1. Put flour and salt in a medium mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Be sure cubed butter has been at room temperature for 30 minutes. Add the butter to the flour and begin mixing on speed 1, gradually increasing speed to 4.
1. Preheat oven to 400°F. Lightly coat an 8-inch round cake pan with nonstick cooking spray; reserve. 2. Prepare the pecan filling: Put all the ingredients in a small bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speeds 1 to 2 until combined. Reserve. 3. In a separate small bowl, combine the milk, ¼ cup butter, egg and vanilla. It is important that all of the liquid ingredients be at room temperature. Mix on speeds 2 to 3 until just combined; reserve. 4.
into the Cuisinart® Hand Mixer. Mix on speeds 1 to 2 until combined, about 20 seconds. Reserve. 3. Put the egg, milk, sour cream and vanilla in a medium-large mixing bowl. Mixing on speed 1, gradually increasing to speed 4, beat until well combined. With the mixer still running, slowly add the butter. Mix for about 15 seconds, or until combined. Reduce the speed to 1 and add the dry ingredients. Pour into prepared loaf pan. 4.
hand mixer on speed 1, add one third of the dry ingredients. Once almost fully mixed in, add half of the wet ingredients. Repeat, ending with the last third of the dry mixture. Add the cranberries and walnuts and gently mix until just combined. Spoon evenly into prepared muffin cups. 5. Bake in the preheated oven for about 30 minutes, or until a cake tester comes out clean. Nutritional information per muffin: Calories 280 (27% from fat) • carb. 46g • pro. 6g • fat 9g • sat. fat 3g • chol. 46mg • sod.
BLUEBERRY CRUMB MUFFINS Makes 12 muffins nonstick cooking spray Crumb topping: ½ cup toasted, chopped pecans or walnuts ¼ cup unbleached, all-purpose flour ⁄1 3 cup packed light brown sugar ¼ cup unsalted butter, room temperature and cut into small cubes 1 teaspoon ground cinnamon ¼ teaspoon salt Muffins: 1½ cups unbleached, all-purpose flour ½ tablespoon baking soda ½ teaspoon salt ½ teaspoon ground cinnamon 1 ⁄3 cup granulated sugar ¼ cup packed light brown sugar ½ teaspoon orange zest ¾ cup buttermilk 1
1. Put the cream into a large mixing bowl. Insert the chef’s whisk into the Cuisinart® Hand Mixer. Whip the cream starting on speed 1 and gradually increasing to speed 6 until medium-stiff peaks form, about 1 minute. Add the vanilla, salt and maple syrup; mix until fully combined. Fold in the yogurt. 2. Place 1 to 2 tablespoons of the yogurt cream in the center of each crêpe and then top with a portion of the bananas and strawberries. Fold sides of crêpes over. Dust with powdered sugar and serve.
from increasing in volume. Wash bowl and attachments thoroughly before beginning again. • 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. NOTE: All recipes are mixed with beaters or dough hooks unless recipe specifies using chef’s whisk. ABOUT THE RECIPES Nutritional information is based on number of servings indicated.
QUICK REFERENCE GUIDE Mixing Techniques The Power Advantage® PLUS Hand Mixer should always be set on the lowest speed when you start mixing. NOTE: The chef’s whisk attachment is used only for light whipping. For all other mixing tasks, use the beaters or dough hooks.
RECIPES Breakfast Buttermilk Belgian Waffles ..............................................................4 Crêpes with Yogurt Cream and Fresh Fruit.....................................4 Sweet Crêpe Batter .........................................................................5 Lemon Rosemary Scones ...............................................................5 Blueberry Crumb Muffins ................................................................6 Cranberry “Pick Me Up” Muffins.......................
Power Advantage® PLUS 7-Speed Hand Mixer with Storage Case Instruction Booklet Reverse Side HM-70BCS For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Version no: N HM70BCS IB-10277A SIZE:203W(MM)X152H(MM) Pages: 36PP Paper: Cover:157GSM MATT ARTPAPER Inside:120GSM GLOSS ARTPAPER Color: Cover:4c+1C(BLACK) Inside:1C+1C Coating: VARNISHING IN COVER PAGE Conair: By Astor You Date: 20/09/2011 SUN HING PRINTING CO., LTD.
