Cuisinart Blender CSB 77A User Manual

INSTRUCTION/  
RECIPE BOOKLET  
Smart Stick Hand Blender  
CSB-77A  
For your safety and continued enjoyment of this product,  
always read the instruction book carefully before using.  
 
14. The use of attachments or accessories not recommended by  
Cuisinart may cause fire, electrical shock, or risk of injury.  
15. Do not use outdoors, or use for other than intended use.  
16. Do not let any cord hang over the edge of the table or counter.  
Do not let cord contact hot surfaces, including stovetop.  
17. Make sure the appliance is off, the motor has stopped completely,  
and the appliance is unplugged from outlet before putting on or taking  
off attachments, and before cleaning.  
18. To reduce the risk of fire or electrical shock, do not operate any  
heating appliance beneath the mounting unit.  
19. Maximum rating of 200W is based on the chopper/grinder  
attachment that draws the greatest power.  
This appliance is not intended for use by persons (including children) with  
reduced physical, sensory or mental capabilities, or lack of experience  
and knowledge, unless they have been given supervision or instruction  
concerning use of the appliance by a person responsible for their safety.  
Children should be supervised to ensure that they do not play with  
the appliance.  
SAVE THESE INSTRUCTIONS  
FOR HOUSEHOLD USE ONLY  
TABLE OF CONTENTS  
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Features and Benefits. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Whisk Tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Diagram. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Assembly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Blending Attachment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Chopper/Grinder Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Reversible Blade. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
Whisk Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Blending . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Whisking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Chopping/Grinding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Frequent Uses for Chopper/Grinder . . . . . . . . . . . . . . . . . . . . . . . . . . . 15  
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16  
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29  
3
 
INTRODUCTION  
This Cuisinart® Smart Stick Hand Blender is designed to handle a variety  
of basic tasks, like blending, mixing, chopping, grinding, whipping,  
pureeing – even processing bread crumbs – to give you time for more  
creative culinary undertakings! Elegant brushed stainless steel houses a  
powerful motor, and the handy “stick” design lets you blend in a pot, bowl,  
or pitcher. Operation is easy and cleanup is quick. What could be better?  
UNPACKING INSTRUCTIONS  
Place the package containing the Cuisinart® Smart Stick Hand Blender on  
a sturdy surface. Unpack the Smart Stick Hand Blender from its box by  
removing the upper protective insert. Gently slide the unit from the box.  
Remove all support materials from the box and replace the upper insert.  
Save packaging for possible repacking of the unit.  
Note: The blending blade is extremely sharp. Use caution when  
removing and unpacking the storage stand. The blending blade is  
stored in the storage stand.  
Before using the Cuisinart® Smart Stick Hand Blender for the first time, we  
recommend that you wipe the unit with a clean, damp cloth to remove any  
dirt or dust. Dry it thoroughly with a soft absorbent cloth. Handle  
carefully; wash each individual blade attachment, mixing container and  
detachable shaft by hand or in the dishwasher. Dry thoroughly before use.  
Read all instructions completely for detailed operating procedures.  
FEATURES AND BENEFITS  
1. One Touch On/Off Button: Allows you to activate the hand  
blender at the touch of a button. Simply press and hold down on the  
toggle switch to blend or pulse. Once the button is released, blending  
will stop.  
2. Comfort Handle: The handle allows you to control the hand blender  
with ease.  
3. Motor Body Housing  
4. Detachable Shaft: By pressing the release button on the back of the  
unit, the shaft will detach for easy cleaning.  
5. Blending Attachment with Stainless Steel Blade and Blade  
Guard: This attachment easily snaps into the motor body housing.  
The stainless blade is partially covered by a stainless housing that  
keeps splashing to a minimum.  
6. Whisk Attachment: Whisk attachment snaps into the motor body  
housing. This attachment is great for whipping cream, egg whites  
and other delectable treats.  
4
 
7. Chopper/Grinder Attachment: Chop, mince and grind with  
the Cuisinart® Chopper/Grinder attachment. Chopper/Grinder  
attaches to the blender motor body in place of the blender shaft or  
whisk attachment.  
8. Mixing Beaker: 2-cup mixing beaker is microwave- and dishwasher  
safe. Use this container to blend drinks, shakes, salad dressings and  
more. Designed for easy gripping and drip-free pouring.  
TIPS AND HINTS  
1. Liquid should come within an inch of where the shaft attaches to the  
motor housing.  
2. Some spices may scratch the chopper/grinder attachment.  
3. When using with a nonstick cooking surface, be careful not to scratch  
the coating with the hand blender.  
4. Do not immerse motor body housing, chopper/grinder cover, or whisk  
gearbox in water or any other liquid.  
5. Cut most solid foods into 13mm cubes for easy blending. Suggestion:  
use chopper/grinder for chopping and grinding solid foods.  
6. Pour liquid ingredients into the mixing container first, unless recipe  
instructs otherwise.  
7. To avoid splashing, don’t turn the hand blender on until the blade is  
beneath the surface of the mixture and do not pull the hand blender  
out of the mixture while blender is running.  
8. Do not let hand blender stand in a hot pot on stove while not in use.  
9. Do not put fruit pits, bones, or other hard material into the blending  
mixture, as these are liable to damage the blades.  
10. Do not fill mixing containers too full. The level of mixture will rise when  
blending, and can overflow.  
11. Adding liquids that are warm, not cold, facilitates blending solids  
with liquids.  
12. For recipes calling for ice, use crushed ice (not whole cubes) for  
best results.  
13. Using a gentle up-and-down motion is the best way to blend and  
incorporate ingredients uniformly.  
14. To avoid spatter, turn the hand blender off and let the blade stop  
completely before lifting the unit out of the mixture you are processing.  
15. To whip air into a mixture, always hold the blade just under  
the surface.  
16. To make a soup creamy in texture, use the hand blender to purée  
the soup solids to the desired consistency using a gentle up-and-down  
5
 
motion right in the saucepan. You can quickly change your soup into a  
thick and creamy blend.  
17. If you are making a dip or spread, it is not necessary to process  
completely into a smooth purée; leave some texture for interest.  
18. When making compound butters, remove the butter from the  
refrigerator and let it come to room temperature before blending  
the ingredients.  
19. The hand blender is perfect for frothing milk for cappuccino or lattes.  
20. Use the hand blender to make smooth gravies and pan sauces.  
21. For best results when adding celery to a recipe, use a vegetable  
peeler to remove tough outer strings from the celery before slicing.  
WHISK TIPS  
Use the whisk attachment for beating heavy cream or egg whites. It may  
also be used for whisking eggs for scrambled eggs or fluffy omelettes.  
BEATING EGG WHITES  
When beating egg whites use a very clean metal or glass bowl, never  
plastic. Plastic can contain hidden oils and fats that can ruin the delicate  
egg white foam. To help stabilize the egg whites add 1/8 teaspoon of  
cream of tartar per egg white prior to beating them. (If using a copper  
bowl omit the cream of tartar). Beat the egg whites until soft peaks form  
that do not droop over. Beating the egg whites longer causes them to dry  
out and become even less stable. When adding sugar to beaten egg  
whites add it slowly when soft peaks just begin to form and then continue  
beating to form soft peaks that don’t droop over.  
BEATING HEAVY CREAM  
When beating heavy cream, if possible and time allows, use a chilled  
bowl, and chill the whisk attachment. The best shaped bowl for whipping  
cream is one that is deep with a rounded bottom. The cream should come  
out of the refrigerator just before whipping. Hold the Whip attachment so  
that it is just skimming the surface, and whip until the cream begins  
to thicken and develop some body; then immerse the whisk totally into  
the cream. Whipped cream may be used at either soft or firm peaks  
depending on preference. It may be flavoured as desired. For best  
results, whip cream just before using.  
6
 
Whisk Attachment  
Comfort  
Handle  
Cord  
Wrap  
Detachable  
Gearbox  
On/Off  
Button  
Motor  
Body Housing  
Chopper/Grinder  
Attachment  
Chopper/  
Grinder  
Cover  
Detachable  
Blending Shaft  
Blade  
Guard  
Stainless  
Steel  
Blending  
Blade  
7
 
ASSEMBLY  
BLENDING ATTACHMENT  
1. Align the motor body with the blending attachment and slide the  
pieces together until you hear and feel the pieces click together.  
It may be helpful to press the release button when assembling.  
CHOPPER/GRINDER ATTACHMENT  
J
A. Chopper/Grinder  
Prep Bowl  
H
B. Cover Slots (3)  
for Attaching  
Cover  
I
E
B
G
F
C. Metal Blade  
Assembly Shaft  
A
C
D. Rubber Feet  
E. Blade Assembly  
F. Blade Ring  
D
G. Plastic Blade  
Sheath  
H. Chopper/Grinder  
Cover  
I. Lift Tabs  
J. Chopper/Grinder  
Spline  
8
 
REVERSIBLE BLADE  
The Cuisinart® Smart Stick Hand Blender chopper/grinder attachment is  
equipped with a reversible blade. This blade is sharp on one side and  
blunt on the other. The blade is attached to a plastic ring which slides  
over the blade assembly shaft, so it can be easily turned over to select  
the appropriate blade. A guide for proper blade selection follows in the  
section, Frequent Uses for Chopper/Grinder (page 15.)  
Before you process any food, assemble the parts.  
1. Place the prep bowl on a flat, dry, stable surface. It should be close to  
an electrical outlet of the same voltage as stated on the rating plate on  
the Smart Stick Hand Blender.  
2. The metal blade assembly shaft is attached to the bottom of the prep  
bowl. If not already in place, slide the fully assembled blade assembly  
over the top of the blade assembly shaft.  
2a. Putting together the blade assembly:  
Connect the blade ring (F) to the plastic blade sheath (G). Line up the  
blade ring opening with the plastic sheath. Let the blade ring slide to  
the bottom of the plastic sheath. HOLD THE BLADE RING BY THE  
CENTRAL HUB HOLDING RIBS (grips)(K) ONLY. DO NOT TOUCH  
THE RAZOR-SHARP BLADES.  
2a  
F
K
N
G
Note these important features of the blade ring. The blade ring can be  
placed over the plastic blade sheath in two different ways:  
If you hold it this way (A), you will see the word “Sharp” on the blade.  
Assemble the blade this side up to use the sharp edge. (see the section  
on processing food for information aboutSwHhAeRnP StoIDuEse the sharp edge.)  
A.  
If you hold it this way (B), you will see no writing on the blade.  
Assemble the blade this side up to use the blunt edge.  
(See the section on processing food, for information about when  
B.  
to use the blunt edge.)  
BLUNT SIDE UP  
9
 
There are notches (C) on opposite sides of the interior of the hub.  
These fit over ridges on the sides of the plastic blade sheath.  
NOTCH  
C.  
Pick up the blade ring by its hub holding ribs (grips) and line up the  
notches in the interior of the blade ring hub with the ridges on the sides  
of the plastic blade sheath. Let the blade ring slide down to the bottom  
of the plastic blade sheath. The lower blade should almost touch the  
bottom of the prep bowl.  
Lift the prep bowl, holding it firmly from the bottom. Pick up the blade  
ring by its hub holding ribs (grips) and turn it very slightly clockwise.  
This locks it in place on the plastic blade sheath and prevents it from  
sliding up during processing.  
3. Connect the Smart Stick Hand Blender  
motor body to the top of the  
3.  
chopper/grinder attachment cover.  
Align the spine in the chopper/grinder  
cover’s drive shaft with the ribbed  
opening on the underside of the motor  
body. When aligned properly, slide the  
two pieces together until they meet.  
You will feel and hear a slight click.  
It may be helpful to press the rubber  
release button when sliding these  
pieces together.  
Motor  
Body Bottom and  
Chopper/Grinder  
Cover Top View  
4. With the hand blender in place,  
locate the chopper/grinder cover  
and place it on top of the prep bowl.  
4a. Be sure that the 3 ridges at the top of the blade assembly  
line up with the 3-arm propeller gear in the underside of the  
chopper/grinder cover, and that the cover is seated all around the  
top of the prep bowl.  
4b. To properly seat the cover, you must line up the three molded  
pins from the cover with the 3 slots at the top of the prep bowl.  
Rotate cover counterclockwise to secure it to the prep bowl.  
Rotate the cover until the pins are in the far left position in  
the slots.  
10  
 
4.  
4b.  
4a.  
Inside View of  
Chopper/Grinder  
Cover  
Inside View of  
Prep Bowl  
5. Plug the power cord of the Smart Stick Hand Blender into an  
electrical outlet.  
6. Place one hand on the cover of the chopper/grinder attachment,  
while gripping the Smart Stick Hand Blender motor body handle  
with the other. Press the ON/OFF button with your fingers to start  
the motor and run the chopper/grinder.  
To turn the unit off, remove your fingers from the ON/OFF button.  
7. WHEN THE BLADE STOPS MOVING, unplug the Smart Stick Hand  
Blender, remove the motor body from the chopper/grinder cover, and  
remove the cover from the prep bowl.  
WHISK ATTACHMENT  
1. Align the end of the whisk with the small opening of  
the whisk gearbox.  
2. Push end into opening until it locks into position.  
3. Align the motor body with the assembled whisk  
attachment and slide the pieces together until  
you hear and feel the pieces click together.  
It may be helpful to press the release button  
when assembling.  
11  
 
OPERATION  
BLENDING  
Blending & Mixing  
The specially designed blade is for mixing and stirring all kinds of  
foods, including salad dressings, powdered drink products, and sauces.  
It is ideal for combining dry ingredients, and can be used to emulsify  
mayonnaise, too.  
This blade mixes and stirs while adding only a minimum of air to  
your mixture. A gentle up-and-down motion is all you need to make  
the most flavourful, full-bodied liquid recipes. Be careful never to  
remove the Cuisinart® Smart Stick Hand Blender from the liquid  
while in operation.  
1. Insert the blending attachment into the motor body. (See Assembly  
for Blending Attachment, page 8.)  
2. Plug electrical cord into an electrical wall socket.  
3. Place blending shaft into mixture that will be blended.  
4. Press and hold the ON/OFF button. The hand blender will continue  
to run as long as the switch is pressed in. To turn hand blender OFF,  
release the ON/OFF button and the motor will stop.  
5. Do not hold the button ON for longer than 50 seconds at a time.  
6. Unplug immediately after use.  
WHISKING  
1. Insert the whisk attachment into the motor body. (See Assembly for  
Whisk Attachment, page 11.)  
2. Plug electrical cord into an electrical wall socket.  
3. Place the whisk into mixture that will be blended.  
4. Press and hold the ON/OFF button. The hand blender will continue  
to run as long as the switch is pressed in. To turn hand blender OFF,  
release the ON/OFF button and the motor will stop.  
5. Do not hold the button ON for longer than 20 seconds at a time.  
See Recipes.  
6. Unplug immediately after use.  
CHOPPING AND GRINDING  
Processing Food  
1. Place the prep bowl firmly on a flat sturdy surface like a countertop.  
Be sure the blade is assembled to use the blade edge that is  
appropriate for the food to be processed.  
12  
 
2. Place food in the prep bowl. Be sure the food is cut in small pieces,  
and the bowl is not overloaded.  
3. Place the chopper/grinder cover on top of the prep bowl. Be sure  
the cover is properly seated.  
4. Press the ON/OFF button on the Smart Stick Hand Blender.  
5. Do not operate the chopper/grinder attachment for longer than  
15 seconds at a time.  
Note: Due to the powerful motor provided with this unit, Cuisinart  
recommends using one hand to support the chopper/grinder  
during operation.  
6. When you have finished processing the food, stop the machine by  
taking your fingers off the ON/OFF button.  
7. WHEN THE BLADE STOPS MOVING, remove the Smart Stick Hand  
Blender motor body from the chopper/grinder cover, and remove the  
cover from the chopper/grinder.  
8. Unplug the unit.  
9. Carefully remove the blade assembly, holding it by the gripping ridges  
on the plastic sheath. NEVER TOUCH THE BLADE ITSELF.  
10. Remove food with the spatula.  
Note: Do not operate the Smart Stick Chopper/Grinder attachment  
without food contents in the prep bowl.  
CLEANING  
SMART STICK HAND BLENDER  
Always clean the Smart Stick motor body and blending shaft thoroughly  
after using.  
Remove the blending shaft from the motor body. Clean the motor body  
only with a sponge or damp cloth. Do not use abrasive cleaners which  
could scratch the surface. To clean the blending shaft, wash by hand in  
hot water using mild detergent.  
Never immerse the motor body in water.  
When the appliance has malfunctioned or has been dropped or damaged  
in any way or it is not operating properly, return the appliance to the  
nearest Cuisinart Repair Centre for examination, repair or mechanical  
or electrical adjustment.  
CHOPPER/GRINDER ATTACHMENT  
To simplify cleaning, rinse the prep bowl, cover and blade immediately  
after use, so that food won’t dry onto them. Wash blade ring,  
plastic sheath, and prep bowl in warm soapy water. Rinse and dry.  
13  
 
Wipe the underside of the chopper/grinder cover with a sponge  
or damp cloth to remove any food. Do not submerge the cover in  
water or place in the dishwasher. Wash the blade carefully.  
Avoid leaving it in soapy water where it may disappear from sight.  
If you have a dishwasher, you can wash the prep bowl blade  
assembly on the upper shelf. Insert the Prep Bowl upside down.  
Put the blade in the cutlery basket. Unload the dishwasher carefully  
to avoid contact with the sharp blade. Wipe the motor body and top  
of the cover with a damp sponge or cloth. Dry it immediately.  
Never submerge the motor body or the cover in water or other liquid.  
The Smart Stick chopper/grinder attachment is intended for  
HOUSEHOLD USE ONLY. Any service, other than cleaning and normal  
user maintenance, should be performed by an authorised Cuisinart  
Service Representative.  
WHISK ATTACHMENT  
To clean your whisk attachment, simply release the attachment  
from the motor body housing. Once the whisk is removed, detach  
the metal whisk from the gearbox by pulling pieces apart. To clean  
the gearbox, simply wipe with a damp cloth. To clean the metal  
whisk, wash with warm, soapy water or place in the dishwasher.  
Do not submerge the gearbox in water or any other liquid.  
14  
 
FREQUENT USES FOR CHOPPER GRINDER  
Ingredient  
Baby foods (always consult  
paediatrician or family  
physician for appropriate  
food recommendations)  
Comments  
Place small amounts of cooked foods into  
chopper/grinder bowl. Add small amount of  
appropriate liquid. Use pulse action to chop,  
then continuous-hold action to blend.  
Bread crumbs – fresh or dry  
(day old)  
Pulse to chop, then process until desired  
consistency is reached.  
Hard Cheese (Asiago, Locatelli,  
Parmesan, Romano, etc.)  
(Not recommended for softer  
cheeses unless making dip  
or dressing.)  
Cut into 5mm pieces. Pulse to chop, then  
process until desired consistency is  
reached, no more than 30g at a time.  
Chocolate  
Cut into 10mm pieces; may chill in freezer  
for 3 minutes before chopping. Pulse to  
chop, then process, no more than 30g at  
a time, until desired texture is reached.  
Creamy Dressings/Dips  
Place ingredients in chopper grinder bowl;  
do not cover or spill on stem. Use pulse  
action to chop, then continuous-hold action  
to blend as needed to desired consistency.  
Garlic  
Peel cloves, up to 6 cloves. Pulse to chop.  
Ginger root (fresh)  
Peel, cut into 10mm pieces. Pulse to chop,  
15g at a time.  
1
Herbs, fresh  
Nuts  
2  
cup; must be clean and dry. Pulse to chop.  
Shelled, toast first for best flavour. Pulse to  
chop, then process up to ⁄  
1
2
cup at a time,  
until desired chop is reached from coarse to  
fine. May be processed to nut-butter stage.  
Peel, cut into 10mm pieces. Pulse to chop,  
Onion  
1
up to ⁄  
2
cup at a time, until desired chop  
is reached.  
Cut into 10mm pieces and cook until fork  
Vegetables (cooked)  
1
tender. Pulse to chop, up to ⁄  
2
cup at a time.  
May need to add cooking liquid, stock or  
milk to process to a vegetable purée.  
Not recommended for mashed potatoes.  
Peel as needed, cut into 10mm pieces.  
Vegetables (uncooked)  
Meat (Beef, Pork)  
Peel celery with vegetable peeler to remove  
1
tough strings. Chop/process up to ⁄  
2
cup at  
a time.  
250g, cut into 10mm pieces.  
15  
 
SMOOTHIES AND DRINKS  
BLUEBERRY BANANA ANTI-OXIDANT SMOOTHIE  
Makes 2 cups  
1
cup frozen blueberries  
1
4  
14  
1
small (125g) banana, sliced  
cup soy milk or fat-free milk  
grams soy protein powder (or soy protein isolate)  
teaspoon flaxseed oil  
3
12  
teaspoons honey (optional)  
Place soy milk, protein powder, blueberries, banana, flaxseed oil and  
honey if using in mixing container. Insert the Cuisinart® Hand Blender,  
making sure the protective guard is submerged. Blend, using a gentle  
up- and-down motion until ingredients are combined, about 35 seconds.  
Nutritional information per cup (made without honey):  
Calories 159 (17% from fat) • carb. 26g • pro. 9g • fat 3g  
• sat. fat 0g • chol. 0mg • sod. 12mg • calc. 89mg • fibre 4g  
STRAWBERRY KIWI SMOOTHIE  
Makes one 400ml smoothie  
1
cup frozen strawberries, partly thawed  
kiwi, peeled, cut into eighths  
cup fat-free vanilla yogurt  
cup fat-free milk  
1
1
2
1
2
1
tablespoon honey  
Place ingredients in the mixing container. Insert the blender, making sure  
the protective guard is submerged. Blend, using a gentle up-and-down  
motion until ingredients are well combined, about 30–35 seconds.  
Nutritional information per smoothie:  
Calories 286 (2% from fat) • carb. 63g • pro. 11g • fat 1g  
• sat. fat 0g • chol. 4mg • sod. 133mg • calc. 371mg • fibre 6g  
16  
 
FROZEN COFFEE FRAPPÉ  
Makes one 350ml beverage  
13⁄  
cups coffee ice cream or ice milk  
4
1
2
cup strong brewed coffee (may use espresso)  
tablespoons fat-free milk  
2
Place ingredients in mixing container. Insert blender, making sure the  
protective guard is submerged. Blend, using an up-and-down motion until  
ingredients are well combined, about 20–30 seconds.  
For a thicker style milkshake:  
Fill mixing container with coffee ice cream up to the 1-cup mark. Add ⁄  
1
4
cup brewed coffee and 1 tablespoon of fat-free milk. Blend using the  
same technique as above.  
For a Mudslide variation:  
Add 1 tablespoon each of Irish Cream Liqueur and Kahlua®.  
Nutritional information per shake:  
Calories 215 (44% from fat) • carb. 26g • pro. 5g • fat 11g  
• sat. fat 7g • chol. 45mg • sod. 105mg • calc. 172mg • fibre 0g  
Kahlua® is a registered trademark owned by the Kahlua Company.  
PEACH MARGARITA  
Makes 2 cups  
1
cup frozen peaches  
1
cup citrus juice (orange, lime, lemon in any combination)  
cup good quality tequila  
tablespoon Triple Sec or Grand Marnier®  
teaspoons granulated sugar  
1
3
1
2
1–2  
Place ingredients into mixing container. Insert the blender, making sure  
the protective guard is submerged. Blend, using an up-and-down motion  
until ingredients are combined, about 30 seconds.  
Nutritional information per cup:  
Calories 177 (0% from fat) • carb. 25g • pro. 1g • fat 0g  
• sat. fat 0mg • chol. 0mg • sod. 2mg • calc. 9mg • fibre 2g  
Grand Marnier® is a registered trademark owned by the Société des Produits Marnier-LaPostolle.  
17  
 
SOUPS, SAUCES, DIPS AND SPREADS  
ASPARAGUS SOUP  
Makes 21⁄  
2
cups  
1
1
1
1
50g shallot, peeled  
tablespoon unsalted butter  
clove garlic, peeled and crushed  
600g fresh asparagus, tough ends removed  
90g red potato, peeled, cut in 1.5cm dice  
cup dry white wine  
cups fat-free low-sodium chicken broth  
teaspoon kosher salt  
teaspoon freshly ground pepper  
teaspoon dried basil  
1
1
4
11⁄  
2
3
4
1
1
1
4
4
4
cup heavy cream (optional)  
Insert the blade assembly in the prep bowl. Place the shallot in the prep  
bowl, connect hand blender motor body to the top of the chopper/grinder  
attachment cover, cover prep bowl and pulse 10 times to finely chop.  
Melt butter in a 3-litre saucepan over medium low heat. Add shallots and  
crushed garlic and “sweat” over medium-low heat for about 5 minutes.  
Do not allow the shallots and garlic to brown.  
While shallots are cooking, cut the asparagus into 15mm pieces and  
reserve the tips. When shallots are soft, add asparagus and potato to  
saucepan and cook for about 6 minutes longer, until asparagus is bright in  
color. Add wine and raise the heat to bring the wine to boil. Reduce the  
wine until a scant tablespoon remains. Add chicken stock. Bring to boil  
and then reduce heat to low. Simmer for about 20 minutes until the  
vegetables are soft. Insert the blender into the saucepan, making sure the  
protective guard is submerged. Blend, using a gentle up-and-down motion  
until ingredients are well combined, about 40-50 seconds. Season with  
salt, pepper and basil. Stir in cream if using.  
While soup is cooking bring 2 cups of water to boil. Add the asparagus  
tips and cook for 2 minutes until bright green. Drain and immediately  
plunge into an ice-water bath to stop cooking.  
Serve soup hot, garnished with reserved asparagus tips.  
Nutritional information per 1/2 cup serving:  
Calories 81 (28% from fat) • carb. 10g • pro. 4g • fat 3g  
• sat. fat 1g • chol. 6mg • sod.525mg • calc. 36mg • fibre 2g  
18  
 
CURRIED CAULIFLOWER SOUP  
Makes 5 cups  
1
1
tablespoon olive oil  
120g leeks, washed and trimmed, dark green parts  
removed, sliced  
1
teaspoon curry powder  
teaspoon turmeric  
teaspoon kosher salt  
1
4
1
2
1
1
head of cauliflower (about 750g) cut into small florets  
100g red potato peeled and cut into 15mm cubes  
cup white wine  
cups chicken stock or vegetable stock  
teaspoon lemon or lime juice  
1
2
31⁄  
2
1
Place a 4-litre saucepan over medium heat and add olive oil. Add leeks  
and “sweat” for about 6–8 minutes until very soft. Add curry powder,  
turmeric, and salt to leek mixture and cook for about 1–2 minutes.  
Add cauliflower florets and potato. Stir to coat with spices and cook for  
another 5 minutes to soften slightly. Add white wine and increase heat to  
bring to boil. Reduce the wine until there is a scant amount left. Add stock  
just to cover. Bring to boil and then reduce heat to medium low. Simmer  
for about 25 minutes or until the vegetables are very soft.  
Insert the blender into the saucepan, making sure the protective guard is  
submerged. Blend, using an up-and-down motion until ingredients are  
well combined, about 45–50 seconds. Add lemon juice. Taste and adjust  
seasoning accordingly.  
Nutritional information per 1/2 cup serving:  
Calories 71 (22% from fat) • carb. 10g • pro. 4g • fat 2g  
• sat. fat 0g • chol. 0mg • sod. 350mg • calc. 39mg • fibre 3g  
SWEET RED PEPPER COULIS  
This multipurpose sauce is great for chicken,  
fish, crab cakes, and pastas  
Makes 21⁄  
2
cups  
1
1
6
tablespoon olive oil  
medium yellow onion, peeled, roughly chopped  
cloves of garlic, peeled and smashed  
medium red peppers (about 175g each), roughly chopped  
teaspoon kosher salt  
teaspoon freshly ground pepper  
cup dry white wine  
3
1
2
1
4
1
4
19  
 
1
4
cup chicken stock  
Heat the olive oil in a 212-litre saucepan over medium-low heat. Add the  
onion, garlic, red pepper, salt, and pepper and stir to coat. Reduce heat  
to low, cover loosely and “sweat” slowly until softened for about 15–20  
minutes. Take care that the vegetables do not pick up any color.  
When vegetables are soft, add wine and increase the temperature so that  
the wine comes to a boil. Reduce the wine until about 1 tablespoon  
remains. Add stock and bring to boil. Reduce heat to medium low and  
simmer for about 10 minutes. Insert the blender into the saucepan,  
making sure the protective guard is submerged. Blend, using an up-and-  
down motion until ingredients are smooth and well combined, about 50-60  
seconds.  
Nutritional information per 1/2 cup serving:  
Calories 41 (33% from fat) • carb. 5g • pro. 1g • fat 2g  
• sat. fat 0g • chol. 0mg • sod. 148mg • calc.13mg• fibre 1g  
GARDEN VEGETABLE TOMATO SAUCE  
A fresh and healthy pasta sauce that is excellent served with  
whole-wheat pasta and topped with crumbled feta cheese.  
Makes 4 cups  
1
1
2
1
1
1
1
tablespoon olive oil  
120g yellow onion cut into quarters  
garlic cloves, peeled and crushed  
100g red pepper, cut into 25mm pieces  
85g eggplant, peeled and cut into 25mm pieces  
85g zucchini, cut into 25mm pieces  
85g summer squash, cut into 25mm pieces  
small carrot, peeled and cut into 15mm pieces  
cup dry white wine  
1
1
4
1
4  
sprig fresh thyme  
teaspoon salt  
3
1
750g can diced tomatoes  
Insert the blade assembly in the prep bowl. Place the onion in the prep  
bowl and pulse approximately 8 times to a rough chop.  
Heat the olive oil in a 3-litre saucepan over medium heat. Add the  
chopped onion and the crushed garlic cloves to the pan and reduce heat  
to low. One at a time, place the remaining vegetables in the prep bowl  
and chop with 8 even pulses and then add to the pan, stirring between  
each addition. After carrot is added, stir and allow vegetables to cook over  
low heat for about 15 minutes. Add white wine and reduce wine to 1  
tablespoon. Add thyme, salt, and tomatoes. Simmer for 25 minutes longer.  
20  
 
Insert the blender into the saucepan, making sure the protective guard is  
submerged. Blend, using an up-and-down motion until ingredients are  
well combined, about 50–60 seconds.  
Nutritional information per 1/4 cup serving:  
Calories 60 (25% from fat) • carb. 9g • pro. 2g • fat 2g  
• sat. fat 0g • chol. 0mg • sod. 351mg • calc. 29mg• fibre 3g  
BASIC VINAIGRETTE  
Use this basic vinaigrette as a guide and change your vinegar/oil  
flavours to come up with appropriate combinations to create exciting  
salads. You may add other flavours such as crushed or roasted garlic,  
chopped shallots, fresh or dried herbs, sun-dried tomatoes, honey,  
lemon juice, or flavoured vinegars.  
Makes 1 cup  
1
4
cup wine vinegar  
1
tablespoon Dijon mustard  
cup salad or olive oil  
3
4
kosher salt and freshly ground pepper to taste  
Place all ingredients in the mixing container. Process until combined,  
about 10–15 seconds. Keep unused portions in an airtight container in the  
refrigerator up to 2 weeks.  
Nutritional analysis per tablespoon:  
Calories 91(98% from fat) • carb. 0g • pro. 0g • fat 10g  
• sat. fat 1g • chol. 0mg • sod. 23mg • calc. 0mg V fibre 0g  
CREAMY PARMESAN & ROASTED GARLIC DRESSING  
Similar to a Caesar dressing, but made with roasted garlic to  
give the dressing a more mellow flavour.  
Makes about 11⁄  
3
cups  
1
4
2
2
2
1
1
1
1
1
30g Parmigiano-Reggiano cheese, cut in 10mm cubes  
cloves roasted garlic*  
tablespoons fresh lemon juice  
tablespoons red or white wine vinegar  
tablespoons lowfat mayonnaise  
tablespoon Dijon mustard  
tablespoon anchovy paste  
teaspoon Worcestershire sauce  
teaspoon freshly ground pepper  
cup extra virgin olive oil  
21  
 
Tabasco® or other hot sauce (to taste)  
Insert the blade assembly in the prep bowl. Place the cheese cubes in the  
prep bowl. Pulse to chop, 10 times, then process to chop finely, about  
15–20 seconds. Add remaining ingredients to prep bowl. Process for  
about 30–40 seconds, until creamy and totally emulsified.  
Nutritional analysis per tablespoon:  
Calories 53 (89% from fat) • carb. 1g • pro. 1g • fat 5g  
• sat. fat 1g • chol. 4mg • sod. 82mg • calc. 18mg • fibre 0g  
*To roast garlic: Place 12 or more peeled cloves in a double thickness of  
aluminum foil, toss with a tablespoon of olive oil and fold the foil to seal.  
Place in 170˚C oven for 30–40 minutes, until tender and browned. If you  
do not wish to roast the garlic, you may blanch it until tender.  
MANGO SALSA  
Mango Salsa is excellent served over grilled fish such as salmon, tuna,  
swordfish or scallops, and grilled chicken, duck or pork tenderloin.  
It can also be served like traditional tomato salsa with tortilla chips.  
Makes 1 cup  
1
4
red bell pepper (about 30g), cut in 10mm pieces (1⁄  
small clove garlic, peeled  
jalapeño pepper, stemmed and seeded, cut in 10mm pieces  
small red onion (about 45g), peeled,  
cut in 10mm pieces  
4
cup)  
1
1
2
1
2
1
mango (350g - 400g), peeled and pitted, cut in 10mm pieces  
tablespoons fresh cilantro leaves  
teaspoons fresh lime juice  
teaspoons rice vinegar (may use raspberry or  
white balsamic vinegar)  
11⁄  
2
2
11⁄  
2
1
2
teaspoon honey  
Insert the blade assembly in the prep bowl. Place the red bell pepper  
pieces in the prep bowl and use the pulse to coarsely chop, 6–8 pulses.  
Transfer to a 1-litre bowl and reserve. Add the garlic, jalapeño pepper and  
onion to the prep bowl, pulse 5 to 10 times to chop. Remove and add to  
chopped red pepper. Add mango and cilantro to prep bowl and pulse until  
mango reaches desired chopped consistency, about 10 to 20 pulses.  
Transfer to the bowl with the chopped red pepper and reserve. Stir in the  
lime juice, vinegar, and honey. Cover and let sit for 30 minutes to allow  
the flavours to blend. If not using immediately, cover and refrigerate.  
Mango Salsa is best when served the day it is prepared, but may be  
prepared up to one day ahead. Remove from the refrigerator 30 minutes  
before serving for best flavour.  
22  
 
Nutritional information per 1/4 cup serving:  
Calories 45 (3% from fat) • carb. 12g • pro. 1g • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 28mg • calc. 11mg • fibre 1g  
GUACAMOLE  
An all-time favourite, serve guacamole with tortilla chips and salsa.  
2
Makes ⁄  
3
cups  
1
clove garlic, peeled and smashed  
green onion, trimmed and cut in 10mm pieces  
jalapeño pepper, cored, seeded and cut in 10mm pieces  
ripe avocado (about 300g), peeled and pitted,  
cut into 15 - 20mm chunks  
1
1
2
1
1
tablespoon fresh lime juice  
teaspoon cumin powder  
teaspoon powdered coriander  
teaspoon kosher salt  
1
4  
1
4
1
4
Insert the blade assembly in the prep bowl. Place the garlic, green onion  
and jalapeño pepper in the prep bowl. Pulse to chop, 10–12 times. Add  
avocado, lime juice, cumin, coriander and salt. Pulse to chop avocado,  
10 times, then process continuously until desired consistency is reached,  
stopping every 20 to 30 seconds to scrape the bowl.  
Transfer to a serving bowl, cover with plastic wrap placed directly on the  
guacamole and refrigerate for 30 minutes before serving to allow the  
flavours to blend.  
Nutritional analysis per tablespoon:  
Calories 25 (72% from fat) • carb. 2g • pro. 0g • fat 2g  
• sat. fat 0g • chol. 0mg • sod. 65mg • calc 3mg • fibre 1g  
23  
 
TOMATO AND BASIL TOPPING FOR BRUSCHETTA  
Makes 1 cup  
1
small garlic clove, peeled  
tablespoon fresh basil leaves  
475g grape tomatoes  
11⁄  
1
2
3
2  
teaspoons extra virgin olive oil  
teaspoon salt  
1
Insert the blade assembly in the prep bowl. Place garlic in the prep bowl  
and run for 30 seconds. Add basil and pulse 4 times.  
Add remaining ingredients to prep bowl pulse about 10–15 times to reach  
desired consistency. Season to taste. Serve as topping for bruschetta.  
Nutritional information per serving:  
Calories 50 (61% from fat) • carb. 4g • pro. 1g • fat 4g  
• sat. fat 1g • chol. 0mg • sod. 301mg • calc. 8mg • fibre 1g  
24  
 
DESSERTS  
CHOCOLATE PISTACHIO MACAROONS  
A change from the traditional almond macaroon.  
Makes about 30 cookies  
3
4
cup granulated sugar  
1
2
cup shelled pistachios, unsalted  
cup Dutch processed cocoa  
large egg whites  
1
4
4
1
cup mini chocolate morsels  
Preheat oven to 145°C. Line two 38cm x 28cm baking sheets with  
baking paper.  
1
Insert the blade assembly in the prep bowl. Place ⁄  
4
cup of the sugar and  
the pistachios in the prep bowl and process for 30–40 seconds until finely  
ground. Add cocoa and pulse 6 times to incorporate.  
Place egg whites in a glass or stainless mixing bowl. Insert the blender  
fitted with the whisk attachment and beat whites. After 11⁄  
2
minutes add the  
1
remaining ⁄  
2
cup of sugar. Whites should reach firm peaks after 3 minutes.  
Fold the pistachio and cocoa mixture into the egg whites in three  
increments with a rubber spatula. Gently fold in the chocolate morsels,  
taking care not to deflate.  
Drop the batter in spoonfuls (2 tablespoons) onto the prepared baking  
sheets. Bake in preheated 145°C oven for 35–40 minutes, until the  
cookies lift easily from the baking sheet and cookie bottoms are smooth.  
Transfer the baking paper with the cookies from the hot pan to a cool  
surface. Peel off the paper and store in airtight container once cooled.  
Nutritional information per macaroon:  
Calories 76 (38% from fat) • carb. 11g • pro. 1g • fat 3g  
• sat. fat 1g • chol. 0mg • sod. 11mg • calc. 4mg • fibre 2g  
SWEET WHIPPED CREAM  
Sweetened whipped cream is the perfect finish for just about any  
dessert, or spoon a dollop over coffee or hot chocolate.  
Makes 2 cups  
11⁄  
4
cups heavy cream, chilled  
tablespoons granulated sugar  
teaspoons vanilla extract  
2
11⁄  
2
Place the cream, sugar, and vanilla in a large stainless or glass mixing  
bowl. Insert the blender fitted with the whisk attachment. Start the blender  
25  
 
but be careful to have the whisk just skim the surface of the cream. Blend  
until the cream gains some body and then move the blender in an up-  
and-down motion throughout the bowl. Whipped cream will reach soft  
peaks between 50-60 seconds.  
Nutritional information per serving (2 tablespoons):  
Calories70 (86% from fat) • carb. 2g • pro. 0g • fat 7g  
• sat. fat 4g • chol. 25mg • sod. 7mg • calc 12mg • fibre 0g  
Variation:  
Cocoa Whipped Cream: Place 11⁄  
cups heavy cream, 3 tablespoons  
4
granulated sugar, 1 tablespoon unsweetened cocoa, and 1 teaspoon  
vanilla in mixing bowl. Whip as directed.  
BERRY COULIS  
This versatile dessert sauce could not be easier.  
Makes 11⁄  
4
cup  
1
350g bag of frozen mixed berries thawed  
cup granulated sugar  
teaspoon fresh lemon juice  
1
4
1
2
Place all ingredients in a 212-litre saucepan. Over medium heat bring  
mixture to a simmer and cook for about 5 minutes to melt the sugar.  
Insert the blender into the saucepan, making sure the protective guard is  
submerged. Blend, using an up-and-down motion until ingredients are  
well combined, about 30–40 seconds. Strain the sauce through a fine  
mesh strainer and serve.  
Nutritional information per 1/4 cup serving:  
Calories 86 (4% from fat) • carb. 22g • pro. 0mg • fat 0g  
• sat. fat 0g • chol. 0mg • sod. 25mg • calc. 14mg • fibre 4g  
26  
 
WARRANTY  
Limited Three-Year Warranty  
This warranty is available to consumers only. You are a consumer  
if you own a Cuisinart® Smart Stick Hand Blender that 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 purchaser or owners.  
We warrant that your Cuisinart® Smart Stick Hand Blender 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® Smart Stick Hand Blender should prove to be  
defective within the warranty period, we will repair it, or if we think  
necessary, replace it. To obtain warranty service, simply call our  
toll-free number at 1800 808 971 (AUST), 0800 435 000 (NZ) for  
additional information from our Customer Service Representatives  
or send the defective product to:  
Cuisinart Australia  
24 Salisbury Road  
Asquith NSW 2077  
or  
Cuisinart New Zealand  
44 Apollo Drive  
Mairangi Bay  
Auckland New Zealand  
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.  
Please be sure to include your return address, daytime phone  
number, description of the product defect, product model #  
(located on bottom of product), original date of purchase,  
and any other information pertinent to the product’s return.  
27  
 
Your Cuisinart® Smart Stick Hand Blender has been manufactured  
to the strictest specifications and has been designed for use with  
the authorised accessories and replacement parts.  
This warranty expressly excludes any defects or damages caused  
by accessories, replacement parts, or repair service other than  
those that have been authorised by Cuisinart.  
This warranty does not cover any damage caused by accident,  
misuse, shipment or other ordinary household use.  
This warranty excludes all incidental or consequential damages.  
28  
 
NOTES:  
29  
 
NOTES:  
30  
 
NOTES:  
31  
 
S A V O U R T H E G O O D L I F E  
Ice Cream  
Makers  
Cookware  
Toaster Ovens  
Blenders  
Coffeemakers  
Food  
Processors  
Cuisinart offers an extensive assortment of top quality products to make life in the  
kitchen easier than ever. Try some of our other countertop appliances and  
cookware, and Savour the Good Life.  
©2008 Cuisinart  
Cuisinart® is a registered  
trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
04CU13123  
IB-8/055  
S&H1618/08  
32  
 

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