User manual CUISINART CHM-7

[. . . ] 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 1 INSTRUCTION AND RECIPE BOOKLET PowerSelectTM 7-Speed Electronic Hand Mixer CHM-7 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 2 TABLE OF CONTENTS Important Safeguards . 22 and other utensils away from beaters during operation to reduce risk of injury to persons, and/or damage to the mixer. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is dropped or damaged in any manner. Return appliance to the nearest authorized Cuisinart service facility for examination, repair, mechanical or electrical adjustment. [. . . ] 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. Whipped Cre a m Whip the cream, sugar and vanilla in a mixing bowl using the chef's whisk until soft peaks form, about 11/2 minutes. S p read 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. Remove and frost with the whipped cre a m (using an offset spatula makes this easier). This dessert can be serv e d f rozen, similar to a frozen mousse or ice c ream cake, or refrigerated for a softer mousse feel. May be garnished with fresh berries, whipped cream and chocolate curls. Nutritional information per serving: Calories 562 (64% from fat) · carb. 73mg · fiber 3g CHOCOLATE SOUFFLÉ CAKE Makes one 10-inch round cake; sixteen slices 2 6 2 9 2 11/4 1 /3 tablespoons unsalted butter plus additional for pan preparation ounces bittersweet chocolate ounces semi-sweet chocolate large eggs large egg whites cup granulated sugar, divided cup all-purpose flour Preheat oven to 365°F. 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. Melt the chocolate and butter in a stainless bowl over a double boiler, set aside. Separate eggs into two mixing bowls, adding the extra whites to the bowl of egg whites. Mix the yolks and sugar on Speed 4 for 11/2 minutes until very pale and thick; re s e rve. Using the chef's whisk, beat the egg whites on Speed 5 for 1 minute; add the remaining 1/2 cup of sugar and continue beating whites for an additional 2 minutes until it reaches soft peaks. Using Speed 1, and re s e rving 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 cert a i n 12 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 13 the mixture is evenly blended. 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. Transfer the batter to the pre p a re pan d 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. Serve immediately or at room temperature . Nutritional information per serving: Calories 195 (42% from fat) · carb. 22mg · fiber 1g 1 3 recipe Génoise (recipe follows)* ounces semi-sweet chocolate, made into chocolate curls (with vegetable peeler) and then chocolate curls. [. . . ] Add mushrooms and sauté for another 5-8 minutes until mushrooms are soft. If not using immediately, place in a resealable container and refrigerate. Nutritional information per 1/2 cup serving: Calories 258 · carb. 110mg · fiber 2g Cuisinart® PowerSelectTM 7 Speed Electronic Hand Mixer Consumer Service Center toll-free at 1-800-726-0190 or write to: Cuisinart 150 Milford Road East Windsor, NJ 08520 To facilitate the speed and accuracy of your return, please also enclose $10. 00 for shipping 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. [. . . ]