User manual CUISINART HTM-7L

[. . . ] INSTRUCTION AND RECIPE BOOKLET SMARTPOWERTM 7-Speed Electronic Hand Mixer HTM-7L For your safety and continued enjoyment of this product, always read the instruction book carefully before using. TABLE OF CONTENTS Important Safeguards. . . . . . . . . . . . . . . . . . . . . . . Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning. Keep hands, hair, clothing, as well as spatulas 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. [. . . ] Use the chef's whisk to beat the egg white on speed 7 until frothy, about 25 seconds. Using speed 1, stir in the graham cracker crumbs and butter until crumbly in appearance, about 10 seconds. Press the graham cracker mixture firmly into the bottom and sides of the prepared pie plate. Bake in the preheated 350° F oven for 10 minutes; cool completely on a rack. Use the chef's whisk to blend the reduced yogurt and zest into the cooled sugar syrup on speed 1 until smooth, about 30 seconds. Use the chef's whisk to beat the heavy cream on speed 5 until moderately stiff, about 50 to 60 seconds. Using a large rubber spatula, fold the whipped cream into the chilled yogurt mixture. Chill at least 4 hours before serving. Nutritional information per serving: Calories 243 (30% from fat) · carb. 69mg · fiber 0g Zabaglione Zabaglione in Italy and Sabayon in France, this ethereal sauce is beaten over simmering water to create a light custard. It can be served alone as a custard, or as a sauce over fresh fruit, cake, or pastry. 1/4 1/3 large egg yolks cup sugar cup dry Marsala (may also use champagne) Classic Yellow Cake This is the basic yellow cake everyone remembers and loves, and is nearly as simple as making one from a package. Pair with Chocolate Fudge Frosting to make a great cake for any occasion. Preparation: 10 ­ 15 minutes, plus baking and cooling times Makes two eight or nine-inch layers or one 13 x 9-inch rectangular cake/ twelve servings 1-3/4 cups all-purpose flour teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, cut in 16 pieces 1-1/3 cups granulated sugar large eggs 2/3 cup evaporated fat free milk (not reconstituted) or whole milk tablespoon vanilla extract Combine ingredients in top of a Cuisinart® double boiler. Using Chef's Whisk, beat on Speed 6 until foamy, about 45 seconds. Place double boiler over medium heat and continue beating on Speed 6 until thick, foamy, tripled in volume, and warm, not hot, to the touch, about 1-1/2 to 2 minutes. Serve immediately, plain or over fruit. Nutritional information per serving: Calories 71 (32% from fat) · carb. 12mg · fiber 0g Variation: For a Chilled Zabaglione: Prepare the Zabaglione and place over a bowl partly filled with ice cubes, whisking occasionally until cooled. Whip 3/4 cup heavy cream with the Chef's Whisk on Speed 4, until it forms firm peaks about 50 seconds. Serving suggestion: Spoon fresh fruit (berries, sliced peaches, seedless grapes) into stemmed goblets and spoon Zabaglione over the fruit. Preheat oven to 350° F. Lightly butter or spray two 8 or 9-inch round cake pans with cooking spray; cut rounds of parchment to fit the bottoms of the pans and place in pans; butter or spray again, or line 24 standard muffin cups with cupcake liners, or lightly coat a 13 x 9 x 2-inch pan with cooking spray. Mix on Speed 1 for 40 seconds, 11 then cream on Speed 3 for 2-1/2 minutes, until light and fluffy. Add eggs one at a time, mixing on Speed 3 for 20 seconds after adding each egg. [. . . ] Cook until thickened, whisking constantly, about 2 to 3 minutes; stir in cayenne and nutmeg. Combine yolks, salt and pepper in a small bowl, insert standard beaters and mix on Speed 1 until smooth, 30 seconds. While mixing on speed 1, add yolk mixture to sauce all at once and mix until well blended, 20 seconds. Place egg whites and cream of tartar in a large stainless or glass mixing bowl. [. . . ]