User manual CUISINART CHM-5

[. . . ] 04cu13061_chm5_ib 7/16/04 3:52 PM Page 1 INSTRUCTION AND RECIPE BOOKLET POWERSELECTTM Electronic Hand Mixer CHM-5 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. 04cu13061_chm5_ib 7/16/04 3:52 PM Page 2 TABLE OF CONTENTS Important Safeguards . . 15 IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed including the following: 1. To protect against risk of electrical shock, do not put the hand mixer or cord in water or other liquid. If hand mixer or cord falls into liquid, unplug the cord from outlet immediately. [. . . ] 1mg · fiber 0g Draw 3-inch circles on the underside of parchment sheet. Bake as directed, but increase the baking and resting time to 2 hours. Makes 4. Apple Cranberry Coffee Cake This versatile cake can be served as a breakfast or brunch cake, or warmed for dessert and topped with a scoop of vanilla ice cream or softly whipped cream. Makes 18­24 servings 3 cooking spray cups sliced apples * (peel, core, quarter apples, cut into 1 /8-inch slices) juice of 1 lemon cup brown sugar, firmly packed tablespoon ground cinnamon teaspoon freshly grated nutmeg cup dried cranberries (may substitute dried cherries, blueberries or raisins) cups all-purpose flour tablespoon baking powder teaspoon salt cups granulated sugar cup unsalted butter, cut into 1 /2-inch pieces large eggs teaspoons vanilla extract 3 /4 1 1 /2 1 /2 3 1 3 /4 2 1 4 2 Preheat oven to 225°F. Brush the parchment lightly with the melted butter, Tip: Meringues are best when made on a dry day. To make "nests" for mousse: 8 04cu13061_chm5_ib 7/16/04 3:52 PM Page 9 Preheat oven to 350°F. Lightly coat a 13x9x2-inch rectangular baking pan (15-cup) with cooking spray. Place the apples, lemon juice, brown sugar, cinnamon, nutmeg, and dried cranberries in a medium bowl. Add eggs and vanilla; mix on Speed 2 until smooth and creamy, about 50 seconds. Add the flour mixture; mix on Speed 1 until combined and smooth, 1 minute. Spoon the remaining batter randomly over the top of the apple mixture. Bake in preheated oven for 55­60 minutes, until a tester inserted in the center comes out clean. Cool in pan on a wire rack for at least 30 minutes before cutting. * About 11/2 pounds apples before trimming. Nutritional information per serving (24 pieces): Calories 253 (31% from fat) · carb. 31mg · fiber 2g Cappuccino Cheesecake Coffee and dessert, all in one! Makes 12­16 servings 2 1 /2 3 21/2 /4 1 /4 1 /2 1 /4 1 /8 1 16 3 16 4 2 2 tablespoons instant espresso powder cup half-and-half cooking spray tablespoons unsalted butter, cut in 1/2-inch pieces cups granulated sugar, divided cup all-purpose flour cup unsweetened cocoa teaspoon cinnamon teaspoon baking powder teaspoon salt large egg yolk ounces cream cheese (regular), at room temperature ounces lowfat cream cheese, at room temperature large eggs, not cold from refrigerator* tablespoons cornstarch teaspoons vanilla extract chocolate curls for garnish, optional In a small bowl dissolve the espresso powder in the half-and-half; reserve. Lightly coat a 9 x 3-inch springform or cheesecake pan with cooking spray. Add flour, cocoa, cinnamon, baking powder, and salt; mix on Speed 1 until combined, 30 seconds. Bake in preheated oven for 10 minutes, until slightly puffed (crust may have cracked appearance ­ that is normal). When the pan is cool to touch, wrap a sheet of aluminum foil around the bottom and sides of the pan so that it comes up at least 2 inches. Using Speed 1, add eggs, one at a time, mixing for 15 seconds after each addition. Add half-and-half mixture and vanilla; mix on Speed 1 until smooth and completely combined. Place the pan in a larger aluminum pan and place in the oven; add enough hot water to the outer pan so that it is 1 /2-inch deep. Bake in the preheated 350°F oven for 60­70 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. [. . . ] Arrange the potatoes on a jelly roll type pan that has been lined with parchment. Bake uncovered until potatoes are hot and tops are golden brown, about 25­30 minutes (add 5­10 minutes for cold potatoes). Serve hot. Nutritional information per serving: Calories 418 (30% from fat) · carb. 417mg · fiber 7g Cuisinart® PowerSelectTM Electronic Hand Mixer LIMITED THREE-YEAR WARRANTY This warranty supersedes all previous warranties on the Cuisinart® PowerSelectTM 5-Speed Electronic Hand Mixer. [. . . ]