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For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
INSTRUCTION BOOKLET
Recipe
Booklet
Reverse Side
2
IMPORTANT SAFEGUARDS
Basic safety precautions should always be followed when using
electrical appliances:
1. Read entire instruction booklet carefully.
2. Do not immerse or rinse motor body, cord or plug in water
or any other liquid.
3. This appliance is not for use by or near children.
4. The unit should be unplugged when not in use, before
putting on or taking off parts, and before cleaning.
5. Do not touch moving parts.
6. Using attachments that are not recommended or sold by the
manufacturer of this appliance can result in fire, electric
shock, or injury.
7. For indoor use only.
8. Keep hands, hair and clothing, as well as utensils, away
from moving parts, discs, and tips while processing, to
prevent the risk of severe injury to persons or damage
to the cookie press.
9. Handle discs and tips carefully when removing, inserting
or cleaning.
10. Lock cover and tube securely in place before operating
appliance. Do not try to remove tube or tube cover while
in use.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
POLARIZED PLUG
To reduce the risk of electric shock, this polarized (one prong
larger than the other) plug will fit into a polarized outlet only one
way. If it does not fit correctly into the outlet, reverse the plug.
If the plug still does not fit, consult a professional electrician.
Modifying the plug in any way will defeat this safety feature and
increase the risk of injury.
SHORT POWER CORD
To reduce the hazards resulting from a longer cord, a short
power-supply cord is supplied. If desired, use an extension cord
and make sure the marked electrical rating is at least as great as
the electrical rating of the appliance. The extension cord should
not hang over the counter or tabletop where it could be tripped
over or pulled on.
BEFORE FIRST TIME USE:
1. Unpack the cookie press and all accessories with care.
2. Wash cookie discs, pastry tips, pastry tip adapter, tube
cover, pastry tip cover, tube, shaft adapter, press disc and
shaft with warm, soapy water. Rinse and dry completely.
3. Wipe all surfaces of the motor body with a slightly
moistened, soft cloth and dry thoroughly. MAKE SURE
THE UNIT IS UNPLUGGED.
4. Never immerse the motor body, plug or cord in water or any
other liquid, and do not use steel wool, scouring pads or
abrasive cleansers as they will damage the finish.
5. Dry all parts completely to ensure that no water enters the
motor body.
GETTING TO KNOW YOUR
ELECTRIC COOKIE PRESS
ASSEMBLY INSTRUCTIONS
1. Place the shaft adapter onto the motor body and turn slightly
to align the arrows (see Figure 1).
2. Insert the stem of the shaft into the shaft adapter center
hole. Push the shaft completely inside the unit and press
firmly into place (see Figure 2). The outside contours of the
discs on the shaft and the shaft adapter should line up.
3. Choose your preferred disc and place it inside the tube
cover. Place the tube cover onto the tube and turn clockwise
until it locks in place (see Figure 3).
If you are using a pastry tip, refer to Figure 4. Put the desired
tip over the pastry tip adapter and secure with the pastry tip
cover. Put the pastry tip assembly into the tube cover, place
the tube cover onto the tube and turn clockwise to a locked
position.
3
4. Load freshly prepared cookie dough or filling into the unit
with a spoon or spatula.
NOTE: Do not fill the tube past the MAX fill line.
5. Align the long ridges on the inside of the tube with the
outside contours of the shaft disc. The arrow on the tube will
line up with the UNLOCK position on the motor body. Grasp
tube firmly and turn clockwise until the top arrow on the
tube lines up with the LOCK position. You will hear a click
when it is in the proper position (see Figure 5).
6. You are now ready to begin making cookies.
Figure 1
(Figure 1 inset)
Figure 2
(Figure 2 inset)
Figure 3
Figure 4
Figure 5
(UNLOCK) (LOCK)
4
INSTRUCTIONS FOR MAKING COOKIES
The proper consistency of cookie dough is critical.
If it is too stiff, the dough will not release from the
cookie press. If it is too soft or sticky, the cookies
will not retain their shape. It is best to use the
recipes in this booklet until you get a feel for the
optimum consistency of the dough. Store-bought
refrigerated cookie doughs are not recommended
for use in this cookie press. Neither is chilling
homemade dough. Practice, practice, practice.
That is what it takes to achieve perfect cookies.
It is well worth it, for you will have beautiful
cookies in the fraction of the time it would take
to roll and cut out cookie dough.
1. Once you have your Cuisinart
Electric Cookie
Press assembled, fill with dough to the MAX
fill line.
2. Plug the filled cookie press (BPA-Free) into a
standard 120V AC outlet.
3. Stand the cookie press in the upright position
with the tube cover resting on an unlined/
ungreased baking sheet. Before pressing your
first cookie, all of the air pockets must be
pressed out of the dough. To do so, hold down
the On/Off button until the dough just starts to
be pressed out of the disc.
4. To form a cookie, hold the button down for 1
to 2 seconds, depending on the type of dough
you prepared or the disc you are using. After
pressing for 1 to 2 seconds, gently lift the cookie
press from the pan and then repeat to press
your next cookie, and so on. You should always
have the tube cover resting on the cookie sheet
when pressing cookies. Failing to do so will
prevent the cookies from forming properly.
REFILLING THE COOKIE PRESS
Most recipes provided require the user to refill the
cookie press at least once. Depending on the size of
the cookie that you are pressing, you can usually get
25 to 40 cookies per fill.
1. In order to refill the press, remove the tube from
the motor body, press the shaft to disengage,
and reassemble as instructed on page 2.
2. Refill with dough to MAX fill line. Again, press
all air pockets out of the dough by holding down
the On/Off button, and then press your next
batch of cookies.
NOTE: if you wish to use a different type of dough or
if dough has built up in the shaft adapter, it may be
necessary to take apart and clean the entire cookie
press before refilling. Always clean and reassemble
your cookie press as directed in this manual, and be
sure to adhere to food safety guidelines.
1.
2.
3.
4.
5.
6.
7.
8.
9.
1. Motor Body
2. Tube
3. Tube Cover
4. Shaft
5. Shaft Adapter
6. Pastry Tip Cover
7. Pastry Tip Adapter
8. Pastry Tips
9. Cookie Discs
5
HELPFUL HINTS
Using store-bought refrigerated dough is not recommended.
Never grease or line your cookie sheets when using the cookie
press. If you do, your cookie dough will not stick to the pan,
therefore preventing the cookies from maintaining a consistent
shape.
Consistency of the cookie dough is very important. If it is too
stiff or dry, it will not be able to be pressed out. You want the
dough to be slightly sticky so it will adhere to the pan. If dough
is too soft, the cookies will not hold their shape. This will
definitely take some practice, but use our recipes as a guide
when making your own dough.
We do not recommend chilling the dough, for it will be too
difficult to press. Always use the dough immediately after
making. This will yield the best results.
Cookie doughs must be smooth in texture. If you are flavoring
with nuts, be sure that they are very finely ground. This will
prevent the cookie press from being clogged.
The dough should be pliable enough to come out of the disc
easily and keep its shape on the cookie sheet.
If dough is too sticky or soft, refrigerate it for 15 minutes.
Another option is to beat a small amount of flour into the
dough.
If the dough is too stiff, mix in a little beaten egg.
Once dough has been placed into the unit, use it immediately.
You will find your shapes improving as you become accustomed
to the rhythm and timing that works best for each cookie type.
To make cookies, use discs with cookie dough.
To decorate candies, cookies, and desserts or to insert pastry
or hors doeuvres fillings, etc, use pastry tips.
If the dough is not moist enough to hold decorations, lightly
brush a small amount of water, milk or honey where you wish
to place the decorations.
Depending on the recipe, the cookie disc used, and the size of
the cookies desired, the amount of cookies yielded will vary.
The Cuisinart
product
that is being returned, we recommend you use a traceable, insured delivery
service. Cuisinart cannot be held responsible for in-transit damage or for
packages that are not delivered to us. Lost and/or damaged products are
not covered under warranty. Please be sure to include your return address,
daytime phone number, description of the product defect, product model
number (located on bottom of product), original date of purchase, and any
other information pertinent to the products return.
Your Cuisinart
products of the same type.
The retail store shall then, at its discretion, either repair the product, refer
the consumer to an independent repair facility, replace the product, or
refund the purchase price less the amount directly attributable to the
consumers prior usage of the product. If the above two options do not
result in the appropriate relief to the consumer, the consumer may then
take the product to an independent repair facility if service or repair can
be economically accomplished. Cuisinart and not the consumer will be
responsible for the reasonable cost of such service, repair, replacement,
or refund for nonconforming products under warranty.
California residents may also, according to their preference, return
nonconforming products directly to Cuisinart for repair, or if necessary,
replacement, by calling our Consumer Service Center toll-free at
1-800-726-0190.
Cuisinart will be responsible for the cost of the repair, replacement, and
shipping and handling for such products under warranty.
BEFORE RETURNING YOUR CUISINART
PRODUCT
If you are experiencing problems with your Cuisinart
product, we suggest
that you call our Cuisinart
Spice Grinder.
Makes about 65 medium-size cookies
3 cups unbleached, all-purpose flour
teaspoon baking soda
teaspoon salt
1 teaspoon ground cinnamon
teaspoon ground ginger
teaspoon ground cloves
teaspoon ground cardamom
6 tablespoons unsalted butter, cubed and
at room temperature
1
/
3
cup granulated sugar
3 tablespoons packed light brown sugar
1 large egg
1 large egg yolk
1
/
3
cup molasses
tablespoon whole milk
tablespoon distilled white vinegar
1. Preheat oven to 350F.
2. Put the flour, baking soda, salt and spices into a small mixing
bowl. Whisk to combine; reserve.
3. In a large mixing bowl, combine the butter and sugars. Using a
Cuisinart
Stand Mixer, fitted with the mixing paddle. Mix on a low speed to
release steam and cool.
4. Once the dough has cooled, after about 2 to 3 minutes, start
adding the eggs, one at a time, mixing each until fully incorporated
before adding the next. The dough is ready when it becomes a
pale yellow color and is thickened. Typically, pte choux batter
should drop from the paddle in a slow and steady stream, but for
use in the cookie press, the desired consistency is between a thick
cake batter and a soft cookie dough. If the dough is too thick,
beat the remaining two eggs together and, with the mixer running,
slowly begin to add them, little by little, until the dough is correct.
Be sure not to make the dough too runny or it will not hold its
shape.
5. Fit the Cuisinart
Electric Cookie
Press with the pastry tip assembly, using the round pastry tip (#1).
Load the ganache to the MAX fill line. Pipe as desired.*
*Please refer to piping tips on page 5 for best results.
Nutritional information per serving (1 teaspoon):
Calories 37 (59% from fat) carb. 4g pro. 0g fat 2g sat. fat 2g
chol. 5mg sod. 8mg calc. 4mg fiber 0g
Royal Icing
This icing is great for decorating sugar cookies or cakes. You can
use food coloring to color it or extracts to flavor it.
Makes about 1 cups
4 cups confectioners sugar, sifted
1 large egg white, slightly beaten
2 tablespoons whole milk
1 teaspoon fresh lemon juice
1. Put the sugar into a large mixing bowl. Using a Cuisinart
Hand
Mixer fitted with the chefs whisk, mix on speed 1.
2. With the mixer running, slowly add the egg white. Once the egg
white is completely incorporated, slowly add the milk and lemon
juice. Continue to mix on speed 1, gradually increasing to speed 3
until the mixture has formed soft peaks.
3. Fit the Cuisinart
Hand
Mixer fitted with the chefs whisk, beat on medium-low speed for
about 1 minute, or until fully combined and slightly thickened.
2. Place the mixing bowl over a pot of simmering water set over
medium heat. While still using the hand mixer, beat on high for
about 7 minutes, or until an instant-read thermometer registers
160F.
3. Transfer the bowl to a towel set on a countertop. Add the vanilla
and continue to mix on high for another 2 to 3 minutes, or until the
frosting is thickened with stiff peaks. The frosting should have a
soft, fluffy marshmallow cream texture.
4. Fit the Cuisinart
Stand Mixer, fitted with the mixing paddle. Mix on a low speed to
release steam and cool.
4. Once the dough has cooled, after about 2 to 3 minutes, start
adding the eggs, one at a time, mixing each until fully incorporated
before adding the next. The dough is ready when it becomes
a pale yellow color and is thickened. Typically, gougres batter
should drop from the paddle in a slow and steady stream, but for
use in the cookie press, the desired consistency is between a
thick cake batter and a soft cookie dough. If the dough is too
thick, beat the remaining two eggs together and, with the mixer
running slowly, begin to add them, little by little until the batter is
correct. Be sure not to make the dough too runny or it will not
hold its shape.
5. Once the dough has achieved the correct consistency, add the
remaining ingredients. Mix on low to combine.
6. Fit the Cuisinart
Food Processor fitted with the metal chopping blade; process until
smooth, about 45 seconds.
3. Pulse in the remaining ingredients and process until smooth, about
45 seconds to 1 minute. Taste and adjust seasoning accordingly.
4. Fit the Cuisinart