INSTRUCTION AND RECIPE BOOKLET Precision Master™ 3.5 Qt. Stand Mixer SM-35 Series For your safety and continued enjoyment of this product, always read the Instruction Book carefully before using.
IMPORTANT SAFEGUARDS When using electrical appliances, especially when children are present, basic safety precautions should always be taken, including the following: 1. READ ALL INSTRUCTIONS. 2. Turn the appliance OFF, then unplug from the outlet when not in use, before assembling or disassembling parts and before cleaning. To unplug, grasp the plug and pull from the outlet. Never pull from the power cord. 3.
WARNING: RISK OF FIRE OR ELECTRIC SHOCK The lightning flash with arrowhead symbol within an equilateral triangle is intended to alert the user to the presence of uninsulated, dangerous voltage within the product’s enclosure that may be of sufficient magnitude to constitute a risk of fire or electric shock to persons.
FEATURES AND COMPONENTS INTRODUCTION The Cuisinart® Precision Master™ 3.5-Quart Stand Mixer has the capacity, power, and precision engineering to handle almost any job a recipe calls for. Three accessories allow you to mix, whip, knead dough and more – and with 12 speeds, the results are always just right. Cuisinart offers optional attachments: Meat Grinder (MG-50), Spiralizer/Slicer/ Shredder (SPI-50), Pasta Roller & Cutter Set (PRS-50) and Pasta Extruder (PE-50) for purchase.
To Turn Stand Mixer Off Turn the dial to 0, the OFF position. Mixing process stops and unit shuts off. 10. F lat Mixing Paddle Used for stirring, mixing and beating ingredients/mixtures. Best accessory for mixing cookies, cakes and batters, and for frostings. Also use for making pie crusts, biscuits and shortcakes, combining ingredients for meatloaf or meatballs and shredding cooked chicken. 11.
the white prevents the white from whipping properly. •S craping the entire bowl – sides, bottom and paddle over the course of mixing and adding new ingredients – ensures even incorporation of ingredients and overall best results. The more you scrape the bowl, the better. •F or whipping egg whites, both the mixing bowl and chef’s whisk must be spotlessly TIPS AND HINTS clean and dry. Any trace of fat/oil will prevent • Before preheating your oven, adjust racks the egg whites from whipping properly.
on top. • Cookie dough may also be frozen. Shape into individual cookies, double wrap and • An instant-read thermometer is helpful to freeze for up to 3 months. Thaw before have on hand when making bread. It can baking. be used to measure the temperature of the liquid for proofing yeast, and for taking the • Line baking sheets with parchment paper for internal temperature of the baked bread. easy release and easy cleanup.
is a chance they may carry harmful bacteria. If you have a recipe that calls for raw egg whites, you may wish to use powdered egg whites or “sanitize” the egg whites by doing the following: • Put the egg whites, 2 tablespoons of the granulated sugar from your recipe, 2 tablespoons water, and a pinch of cream of tartar into the Cuisinart® mixing bowl and stir until smooth.
LIMITED THREE-YEAR WARRANTY soft and billowy in appearance. • Confectioners’ sugar should be sifted before adding to whipping cream. • Stop whipping cream when it has doubled in volume – it should be smooth, creamy and thick, forming either soft (for garnishing desserts, folding into desserts) or stiff (for topping cakes, desserts, piping decoratively) peaks. • Unless stabilized, whipped cream should be served immediately.
85307. 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 1-800-726-0190 for shipping instructions.) 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 made payable to Cuisinart.
SUGGESTED SPEED CONTROL GUIDE 7 • “Cutting in” butter to flour (for pastry/ pie dough) • Mashing potatoes/vegetables • Whipping cream & egg whites (gradually increasing speed) 2 • Sifting dry ingredients • Folding in ingredients, such as mix-ins • Mixing quick breads & some bread doughs (muffins, etc.
RECIPES SAVORIES Cheddar Breadsticks.................................. 13 Spinach and Feta Soufflé........................... 13 Cauliflower Mash........................................ 14 Mashed Potatoes....................................... 14 Buffalo Chicken Dip.................................... 15 Meatloaf with Mushrooms.......................... 15 DOUGHS Pasta Dough............................................... 16 Pizza Dough...............................................
Cheddar Breadsticks Pair with a glass of wine and olives for a perfect pre-dinner snack. Makes ¾ ½ 2¼ 3 1½ 1 1 /4 1 about 50 breadsticks cup water (105°F to 110°F) teaspoon granulated sugar teaspoons (1 standard packet) active dry yeast cups unbleached, all-purpose flour teaspoons kosher salt teaspoon paprika cup extra virgin olive oil cup shredded Cheddar, about 4 ounces, divided Egg wash (1 large egg and 1 tablespoon water, whisked together) 8.
bowl. Break yolks up by stirring with a fork. Attach the whisk and reserve both. ut the remaining 5 tablespoons of butter in 4. P a saucepan over medium-low heat. Once butter is melted, stir flour into pan. Stir over heat for about 3 to 4 minutes in order to cook off any raw flour taste. While continuously whisking, slowly add the milk. Once all the milk is added, whisk until a smooth consistency is achieved; mixture will be quite thick.
until potatoes are light and fluffy. Scrape the bowl once to make sure all ingredients are evenly incorporated. Nutritional information per serving (½ cup): Calories 320 (65% from fat) • carb. 2g • pro. 26g fat 23g • sat. fat 12g • chol. 137mg • sod. 855mg calc. 139mg • fiber 0g 4. T aste and adjust seasoning as desired. Nutritional Information per serving (½ cup): Calories 136 (37% from fat) • carb. 19g • pro. 3g • fat 6g sat. fat 4g • chol. 16mg • sod. 229mg calc.
Pizza Dough Nutritional information per serving based on 10 servings: Calories 273 (40% from fat) • carb. 16g • pro. 25g fat 12g • sat. fat 7g • chol. 103mg • sod. 450mg calc. 55mg • fiber 2g This dough can be used for more than just the obvious, although who doesn’t love homemade pizza? Visit our website, www.Cuisinart.com, for a variety of pizza, calzone and stuffed bread recipes.
Gluten-Free Pizza Dough fiber supplements). Do not use “whole psyllium husk” or the texture of the dough will be quite different. Finally! Pizza that folks with gluten allergies or sensitivities can cheer about.
7. W hile loaf is rising, preheat oven to 375°F. When loaf has doubled, bake for about 35 to 40 minutes, until the bread is browned and sounds hollow when tapped. Remove from loaf pan and cool on a wire rack. Nutritional information per 1-ounce slice: Calories 64 (15% from fat) • carb. 12g • pro. 1g fat 1g • sat. fat 1g • chol 3mg • sod. 116mg • calc. 7mg fiber 1g TIP: Bread slices best when allowed to cool completely. If a softer crust is desired, brush the top with melted butter.
3. W hile the yeast is proofing, measure out the flour in a separate mixing bowl. nce the yeast is foamy and the milk 4. O mixture is at the appropriate temperature, add the milk mixture, egg and flour and turn the mixer on to Speed 2. Mix until dough comes together as a ball and cleans the side of the bowl. 5. O nce dough ball forms, continue to knead on Speed 2 for about 4 to 5 minutes. Dough should be smooth. If sticky, add 1 tablespoon of flour at a time until smooth.
Rustic Italian Bread has an internal temperature of 200°F. Remove bread from oven and cool completely on a wire rack before slicing. This airy and crusty loaf proves that making artisanstyle bread at home can be so simple.
and then the bananas and continue to mix until bananas are well combined, about 1 minute. Scrape the bowl. 6. R educe to Speed 1 and add in the diced apples and walnuts and mix to fold. coop batter evenly into prepared muffin 7. S pan. Bake until deep golden in color and a cake tester comes out completely clean, about 16 to 18 minutes. 8. R emove from oven and cool on wire rack until very cool, about 15 minutes; remove from pan and allow to cool completely.
Cinnamon Sugar Doughnuts 1. P reheat oven to 350°F. Lightly coat a 9-inch square baking pan with cooking spray; reserve. 2. P repare the Crumb Topping: Put all of the crumb topping ingredients in the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 2 to break up, scrape if necessary and then increase to Speed 4, until the mixture resembles large crumbs. Remove and reserve in refrigerator until ready to use. 3.
5. O nce dough has risen, line a baking pan with parchment paper; reserve. ightly dust a clean work surface with flour. 6. L Roll dough into a circle that is about ¼ inch in height. Use a 3-inch round cutter to cut doughnuts and use a 1-inch cutter to cut the centers. Transfer cut doughnuts and holes to the prepared baking pan. Cover loosely with plastic wrap and allow to rise for 30 minutes. Dough should be about doubled in size. 7. W hile doughnuts are rising, heat oil for frying.
6. L ightly coat a 13 x 9-inch baking pan with nonstick cooking spray. Pour the glaze into the pan and evenly top with the chopped pecans and salt. Reserve. 7. O nce the dough has risen, transfer it to a lightly floured surface and gently punch down. Roll into 20 x 12-inch rectangle. Spread with the softened butter (4 tablespoons), sprinkle with cinnamon/sugar/ raisin filling. Beginning on the long side (this is easiest if it is the side closest to you), roll dough up tightly and pinch seam to seal.
5. R emove from oven and cool in pan; transfer to a wire rack to cool completely. Once cool, serve or store in an airtight container. glossy. Spread chocolate icing on the other half of each cookie. llow cookies to set before serving. 9. A Nutritional analysis per biscotti: Calories 35 (17% from fat) • carb. 7g • pro. 1g fat 1g • sat. fat 0g • chol. 14mg • sod. 8mg calc. 4mg • fiber 0g Nutritional analysis per cookie: Calories 157 (28% from fat) • carb. 27g • pro. 2g fat 5g • sat. fat 3g • chol.
almonds, dried cherries and carob chips in batches. the chocolate. Increase to Speed 3 and mix until just fully incorporated. 4. D rop well-rounded scoops (about 1½ tablespoons, or use #40 ice cream scoop) of batter onto lined baking trays. Gently press down with a fork to flatten, re-forming if they break apart. rop well-rounded scoops (about 1½ 6. D tablespoons, or use #40 ice cream scoop) onto the prepared pans.
4. R educe to Speed 3 and add the eggs, one at a time, and the vanilla extract, allowing each egg to fully incorporate before adding the next. Scrape down the entire bowl as necessary. 2. A dd the butter and chocolates to a heatproof bowl and place over a pot of simmering water. Once all is completely melted, stir in the cocoa powder and set aside to cool to room temperature. Reserve. 5. R educe to Speed 1 and slowly add the dry ingredients.
1 11/3 ½ 1 Pavlova with Mixed Berries tablespoon pure vanilla extract cups unbleached, all-purpose flour (you can substitute a gluten-free, all-purpose flour blend) teaspoon kosher salt cup semisweet chocolate chips A show-stopping dessert. This gorgeous creation needs to be eaten the day it is made (and best if that day is not humid!).
on Speed 4, gradually increasing to Speed 8 until mixture resembles coarse crumbs with some visible pieces of butter and shortening about the size of a small pea. Scrape the entire bowl well. off the oven, but leave the meringue in until it has cooled completely. hile the meringue is cooling, prepare the 6. W berries. In a small to medium bowl, mix the berries and sugar. Allow to sit (macerate) until the meringue is fully cooled.
/8 6 1 efore serving, make Whipped Cream and 4. B spoon over the chocolate cream pie. Sprinkle with chocolate curls and serve immediately. teaspoon kosher salt tablespoons (¾ stick) unsalted butter, melted and cooled slightly Nutritional analysis per serving (based on 12 servings): Calories 902 (78% from fat) • carb. 44g • pro. 4g • fat 2g sat. fat 49g • chol. 230mg • sod. 150mg • calc. 60mg fiber 3g 1. P reheat oven to 350°F. ut the crumbs, sugar and salt in the 2. P Cuisinart® mixing bowl.
saucepan together with the remaining liquid and place over medium heat. Stirring or whisking constantly, cook until quite thickened and just beginning to bubble, about 5 to 6 minutes. Add the butter and stir until homogenous. Stir in the zest. Strain through a fine mesh strainer and keep warm. Cover until ready to fill pie.
before adding the next egg, about 15 seconds. Scrape down the entire bowl after every other addition. Add the vanilla extract and mix to fully incorporate. Continue to mix on Speeds 3 to 4 until fully smooth, about 1½ to 2 minutes. 1 4 2 1. P reheat oven to 350°F with the rack in the middle position. Grease two 9-inch round cake pans with cooking spray or softened butter and line the bottoms with parchment paper. Reserve. 7. P our the batter into the cooled, prepared crust.
2 2 12/3 2 1 1½ Gluten-Free Golden Cupcakes large eggs large egg yolks cups granulated sugar teaspoons pure vanilla extract cup vegetable oil cups buttermilk These cupcakes pair very nicely with our Dairy-Free Vanilla Frosting (page 35) Makes 12 standard-size cupcakes or 42 mini cupcakes Nonstick cooking spray 2 cups sorghum flour 1 cup potato starch ½ cup arrowroot starch 1 tablespoon baking powder ½ teaspoon baking soda 1 teaspoon xanthan gum 1 teaspoon kosher salt 1½ cups agave nectar ½ cup olive oil
French Buttercream Swiss Buttercream The classic frosting. Temperature is key to achieving a smooth and delicious result. Having a candy/deep fat thermometer on hand takes out the guesswork. Swiss buttercream, a more forgiving and stable version, can be used for traditional frosting and piping.
3. R efrigerate to set, at least 30 minutes. Once set, use as desired. Frosting can be stored in an airtight container for up to 1 week. 8 tablespoons (1 stick) unsalted butter, cut into ½-inch pieces and at room temperature 2 teaspoons pure vanilla extract ¼ teaspoon kosher salt 2 /3 to ¾ cup whole milk or heavy cream Nutritional analysis per serving (2 tablespoons): Calories 157 (43% from fat) • carb. 21g • pro. 1g • fat 8g sat. fat 5g • chol. 23mg • sod. 46mg • calc.
the egg white until fully incorporated, about 1 minute. Nutritional analysis per serving (2 tablespoons): Calories 221 (79% from fat) • carb. 11g • pro. 2g • fat 21g sat. fat 13g • chol. 42mg • sod. 8mg • calc. 15mg • fiber 2g hile the mixer is still running on Speed 3, 2. W add the milk and lemon juice and mix until fully incorporated. Scrape down the entire bowl as necessary. Simple Chocolate Mousse Whipping cream is effortless in the Cuisinart® Stand Mixer.
Whipped Cream Whipped cream can over-whip very quickly. Once it starts getting thick, check it often by lifting the head of the mixer and looking for medium peaks. Makes 1 2 to 4 ½ about 2 cups cup heavy cream tablespoons confectioners’ sugar, sifted teaspoon pure vanilla extract Pinch kosher salt 1. P ut heavy cream into the Cuisinart® mixing bowl. Attach the whisk and begin mixing on Speed 1, gradually increasing speed to 12 and mix until thick, 40 seconds.
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