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RECIPE
BOOKLET
REVERSE
SIDE
For your safety and continued enjoyment of this product, always read the instruction booklet carefully before using.
IB-6384
89218
IMPORTANT
SAFEGUARDS
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
13. Remove all attachments and accessories from stand mixer before washing.
14. Do not let cord hang over edge of table
or counter.
NOTICE
INTRODUCTION
CONTENTS
Important Safeguards................................... 2
Features and Benefits .................................. 4
Assembly Instructions, Diagram ...................5
Operating Instructions .................................. 6
Cleaning and Maintenance .......................... 6
Suggested Speed Control Guide ................. 7
Maximum Capacities.....................................8
Troubleshooting ............................................ 8
Tips and Hints .............................................. 8
Cookie Baking ............................................. 9
Bread Baking ............................................... 9
Cake Baking .............................................. 10
Whipping Cream..........................................11
Optional Attachments ................................ 11
Warranty Information .................................. 12
WARNING
RISK OF FIRE OR ELECTRIC SHOCK
DO NOT OPEN
ASSEMBLY
INSTRUCTIONS
1. Raise Mixer Head Pull up the head-lift
release lever and raise the stand mixer
head until it locks into place.
5
4
4a
5a
2
3
6
7
11
1
10
9
14
13
12
To Modify/Change Time
During Use
OPERATING
INSTRUCTIONS
To Cancel Operation
(Set back to 00:00)
CLEANING AND
MAINTENANCE
Unplug your Cuisinart Stand Mixer before
cleaning.
Power Unit: Wipe with a damp cloth and
dry. Never use abrasives or immerse in
water.
Bowl: Wash by hand and dry thoroughly or
put in dishwasher. Never use a wire brush,
steel wool or bleach.
Tools: Top rack dishwasher-safe; can also
wash by hand and dry thoroughly.
Splashguard with Pour Spout: Top rack
dishwasher-safe; can also wash by hand
and dry thoroughly.
Whipping potatoes
Whipping cream, cream cheese, or
butter for easy spreading
Stirring
Adding dry ingredients such as nuts,
chocolate morsels, dried fruits
Creaming batters without adding air
such as cheesecake
Begin mashing potatoes
Mixing some pastry doughs
Mixing muffins
Whipping cream
Whipping potatoes
Whipping egg whites adding sugar
to whipped egg whites
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11
12
MAXIMUM CAPACITIES
FOR THE CUISINART
STAND MIXER
10 dozen cookies
Whipping cream
6 cups
Egg whites
12
TROUBLESHOOTING
BREAD BAKING
One -ounce packet of yeast equals
2 teaspoons yeast.
Using milk in place of water will produce a
softer crust.
After baking, you can soften the crust, if
desired, by rubbing it with unsalted butter
soon after removing it from the oven. This
prevents it from drying out too quickly.
COOKIE BAKING
Use an ice cream scoop to measure out
cookie dough this keeps the cookies
evenly shaped and uniform in size. We
recommend ice cream scoops in several
sizes #s 40, 50 and 60, as well as a
larger one (about 13 to cup) for jumbo
cookies. Ice cream scoops, also known
as dishers are also good for filling
muffin tins. Use a #16 ice cream scoop to
make muffins or meatballs.
CAKE BAKING
Have all ingredients and mixing bowls at
room temperature (BUT when preparing
whipped cream as a topping, bowl, chefs
whisk, and cream should be refrigeratorcold). Room temperature ingredients
incorporate and blend more easily.
Fill pans immediately after mixing.
Bake immediately after filling pans.
Check for doneness at the beginning of
the time range given.
Cool cakes completely on a wire rack
after baking.
Using an offset spatula will make
spreading frosting easier.
Egg Whites
Egg whites at room temperature are best
for whipping. Bring to temperature safely
by placing eggs in a bowl of warm water for
10 to 15 minutes.
Add a small amount of acid such as cream
of tartar, lemon juice or vinegar when
whipping egg whites to stabilize them and
allow them to reach their optimum volume
and stiffness. Use 18 teaspoon cream of
tartar per large egg white or 1 teaspoon
cream of tartar per cup of egg whites (8 to
10 large).
The time required to whip egg whites
will vary with the temperature of the
egg whites, age of egg whites, and
temperature/humidity of the kitchen. Keep
a close watch while whipping egg whites.
In humid or damp weather, you may not get
the volume of whipped egg whites that you
do in drier, warmer weather.
Place the room temperature egg whites
in the clean, dry mixing bowl. Attach the
clean, dry chefs whisk. Start whipping the
egg whites and gradually increase to speed
6 until foamy, and then gradually increase
to speed 12. If egg whites are beaten too
rapidly in the beginning, their structure
will not be as stable and strong, and they
will not reach the volume that they should
when completely beaten. Over-beaten
egg whites will also separate or weep in a
meringue topping.
10
WHIPPING CREAM
The difference between heavy cream and
whipping cream is the butterfat content.
The higher the butterfat content, the
more stable the whipped cream. Heavy
cream has a higher butterfat content than
whipping cream does. Light cream may
also be whipped, but will not last as long.
Creams that are not ultra-pasteurized are
best for whipping.
OPTIONAL ATTACHMENTS
AND ACCESSORIES
Your Cuisinart Stand Mixer has three power
outlets two on the top and one on the
front for a variety of attachments that can
be purchased separately.
WARRANTY
Limited Three-Year
Warranty
This warranty is available to consumers only.
You are a consumer if you own a Cuisinart
Stand Mixer which was purchased at retail for
personal, family or household use. Except as
otherwise required under applicable law, this
warranty is not available to retailers or other
commercial purchasers or owners.
We warrant that your Cuisinart Stand Mixer will
be free of defects in materials and workmanship
under normal home use for 3 years from the
date of original purchase.
We suggest you complete and return the
enclosed product registration card promptly
to facilitate verification of the date of original
purchase. However, return of the product
registration card does not eliminate the need
for the consumer to maintain the original proof
of purchase in order to obtain the warranty
benefits. In the event that you do not have
proof of purchase date, the purchase date for
purposes of this warranty will be the date of
manufacture.
If your Cuisinart Stand Mixer should prove
to be defective within the warranty period, we
will repair or, if we think necessary, replace
it. To obtain warranty service, please call our
Customer 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, enclose $10.00 for shipping and
handling. (California residents need only supply
a proof of purchase and should call 1-800-7260190 for shipping instructions.) Please be sure
to include your return address, description of
the product's defect, product serial number, and
any other information pertinent to the return.
Please pay by check or money order.
NOTE: For added protection and secure
handling of any 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.
2006 Cuisinart
Cuisinart is a registered
trademark of Cuisinart
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