INSTRUCTION AND RECIPE BOOKLET Precision Master™ Stand Mixer SM-50A Series For your safety and continued enjoyment of this product, always read the Instruction Book carefully before using.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be taken, including the following: 1. READ ALL INSTRUCTIONS. 2. Turn dial to the OFF position and unplug from outlet when not in use, before fitting or removing accessories or attachments, after use and before cleaning. 3. Close supervision is necessary when any appliance is used by or near children. Cuisinart does not recommend the use of this appliance by children. 4.
SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY NOTE: The maximum rating is based on the attachment that draws the greatest power. Other recommended attachments may draw significantly less power.
INTRODUCTION Cuisinart just raised the bar on mixing! This Cuisinart® Precision Master™ Stand Mixer has the capacity, power, and precision engineering to handle any job a recipe calls for. The three accessories allow you to mix, whip and knead dough, and with 12 speeds, you’ll always do it just right. Cuisinart offers optional attachments that can be purchased separately. The selected attachment connects to the port on the front of the mixer, so you can make homemade pastas or grind your own meats.
8. Blue Light Ring Illuminates when mixer is operating. Turns off in OFF position. 9. Chef’s Whisk Incorporates air into ingredients/mixtures. Ideal for whipping eggs, egg whites or heavy cream. Used in recipes for angel food cake, chiffon cake, meringue, some types of candy, such as marshmallows, and quickly whips potatoes. 10. Flat Mixing Paddle Used for stirring, mixing and beating ingredients/mixtures. Best accessory for mixing cookies, cakes and batters, and for frostings.
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 (muffins, etc.
MAXIMUM CAPACITIES been pressed/compacted to fit into the bag. Baked goods made from unstirred flour are • Yeast doughs (most breads, pizza) – 6 cups likely to be heavy and dry because too much white flour flour is used. • Cookie dough – 5 dozen cookies • For most baking recipes, refrigerated items • Whipping cream – 6 cups liquid (12 cups like butter, milk and eggs incorporate better whipped) when they are at room temperature.
from the flour by eliminating the starch. It is a good dough conditioner or enhancement for yeast breads, especially for whole-grain breads or when using all-purpose flour. If a recipe specifically calls for vital wheat gluten, we recommend that it be used for best results. • For 100% whole-wheat bread, use 1½ teaspoons vital wheat gluten per cup of flour. • Lite salt can be used if it has both potassium chloride and sodium.
dry, the peaks will hold their shape and the whites will be shiny. The final stage is stiff and dry. The whites will not be uniformly white, but will appear speckled and they will no longer be shiny in appearance. • Beaten egg whites should be used immediately after beating them. If they wait for longer than 5 minutes, they will begin to deflate and lose volume and structure. Egg whites beaten with sugar or cream of tartar are more stable and will last a little longer.
ume. To make 2 cups of softly whipped cream, put 1 cup of heavy/whipping cream into the well-chilled mixing bowl. Starting on Speed 2 and increasing to Speed 10 or 12, whip until it just begins to hold its shape. Add about ½ teaspoon pure vanilla or other pure flavoured extract and 1 to 4 tablespoons granulated, superfine or confectioners’ sugar. Whip until the cream holds soft, floppy peaks.
WARRANTY THREE-YEAR LIMITED WARRANTY This warranty does not cover any damage caused by accident, misuse, shipment or other than ordinary household use. This warranty supersedes all previous warranties on Cuisinart® Precision Master Stand Mixer. This warranty is available to consumers only. You are a consumer if you own a Cuisinart® Precision Master Stand Mixer that was purchased at retail for personal, family, or household use.
RECIPES SAVOURIES Gougères ................................................... 13 Spinach and Feta Soufflé .......................... 13 Mashed Potatoes ...................................... 14 Cauliflower Purée ...................................... 14 Pasta Dough .............................................. 15 YEAST BREADS AND ROLLS Pizza Dough .............................................. 15 Gluten-Free Pizza Dough .......................... 16 Basic White Bread .....................................
Gougères Put in the oven, and immediately turn the heat down to 150°C. Bake until gougères are nicely browned, completely hollow and not wet inside, about 20 minutes. Gruyère is the classic cheese used in gougères, but you may substitute your favourite. Makes about 65, 2 cm gougères ½ 4 ½ ½ 1 2 1 ¼ ¼ Serve immediately. TIP: To ensure even colouring, rotate the cup water baking sheets halfway through baking.
Put the remaining butter in a saucepan over medium-low heat. Once butter melts, add the flour to the pan and stir to cook off any raw flour taste, about 3 to 4 minutes. While continuously whisking the butter/flour mixture, slowly add the milk. Once all the milk is added, whisk until a smooth and homogenous consistency is achieved. Once mixture is smooth, beat in remaining Romano and feta salt, pepper and nutmeg. Stir in the spinach and lemon zest. Put potatoes into a stockpot and cover with cold water.
fluffy. Scrape the bowl once to make sure all ingredients are evenly incorporated. Taste and adjust seasonings as desired. Nutritional analysis per serving (½ cup): Calories 142 (56% from fat) • carb. 13g • pro. 3g • fat 10g • sat. fat 1g • chol. 0mg • sod. 394mg • calc. 27mg • fibre 3g Pasta Dough Calories 218 (15% from fat) • carb. 35g • pro. 10g • fat 4g • sat. fat 1g • chol. 11mg • sod. 41mg • calc.
Gluten-Free Pizza Dough Basic White Bread Finally! Pizza that folks with gluten allergies or sensitivities can cheer about. A basic white bread, great for sandwiches.
remove from pans and allow to cool completely prepared pans. Cover and let rise until nearly doubled, about 30 to 45 minutes. before slicing. Nutritional analysis per serving (one 1-ounce slice): Calories 64 (15% from fat) • carb. 12g • pro. 1g • fat 1g • sat. fat 1g • chol. 3mg • sod. 116mg • calc. 7mg • fibre 1g While bread is rising, preheat oven to 190°C. Bake until bread is browned and sounds hollow when tapped, about 35 to 40 minutes.
Lightly coat two 23cm loaf pans with cooking spray. Punch dough and divide into 2 equal portions. Shape into loaves and place in prepared pans. Cover and let rise until nearly doubled, about 30 to 45 minutes. Speed 3 until dough comes together as a ball and cleans the side of the bowl. Once dough ball forms, continue to knead on Speed 3 for about 4 to 5 minutes. Dough should be smooth. If sticky, add 1 tablespoon of flour at a time until smooth.
Challah • fat 4g • sat. fat 2g • chol. 30mg • sod. 202mg • calc. 4mg • fibre 0g Our challah makes the best French toast — that’s if you have any left over, of course! Rustic Italian Bread Makes one loaf ¼ 2¼ 4 2 /3 8 41/3 2 This airy and crusty loaf proves that making artisanstyle bread at home can be so simple.
wash and bake for about 30 minutes, until bread is nicely browned and has an internal temperature of 95°C. Remove from oven and cool completely on a wire rack before slicing. Nutritional analysis per serving (one 1.5-ounce slice): Calories 95 (15% from fat) • carb. 17g • pro. 3g • fat 2g • sat. fat 0g • chol. 12mg • sod. 219 mg • calc. 2mg • fibre 1g Blueberry Buttermilk Crumb Cake This coffee cake is guaranteed to receive rave reviews.
Banana Chocolate Chip Bread The secret to soft banana bread is a light mixing hand. Although the Cuisinart® Stand Mixer is tough enough for your heaviest breads, Speed 1 ensures delicate mixing and folding.
Transfer dough to a lightly floured surface and punch dough down. Roll into a 50 x 30cm rectangle. Spread with the softened butter (1½ tablespoons), sprinkle with cinnamon/sugar mixture and top with raisins. Beginning on long side (this is easiest if it is the side closest to you) roll dough up tightly and pinch seam to seal. Using a sharp knife, cut into 18 slices (about 2cm thick). Pour melted butter evenly into a 33 x 23cm baking pan. Sprinkle brown sugar and remaining pecans over butter.
Triple Citrus Tea Loaf mix on Speed 5 until sugar is dissolved, about 2 to 3 minutes. Decrease to Speed 2 and add This moist, quick bread has a bright citrus flavour that confectioners’ sugar to thicken. is accentuated by a tangy sugar glaze.
Refrigerate batter for at least 30 minutes before Preheat oven to 175°C. Line two baking sheets with parchment paper. Reserve. scooping. Shape dough into 3 cm balls, coat generously in confectioners’ sugar and arrange on baking sheets 1 inch apart. Bake for about 12 minutes until tops appear crackled. Remove from oven and cool in pan; transfer to a wire rack to cool completely. Nutritional analysis per cookie: Calories 115 (26% from fat) • carb. 20g • pro. 12g • fat 3g • sat. fat 2g • chol. 23mg • sod.
120g 120g Cherry and Almond Biscotti into 1cm pieces (may substitute with ¾ cup chocolate chips) semisweet chocolate, broken into 1cm pieces or use chocolate chips (about ¾ cup) milk chocolate, broken into 1cm pieces or use chocolate chips (about ¾ cup) These biscotti resemble the more traditional dunking biscuit − they have an excellent crunch. Makes 96 biscotti 2¾ 2 1 1 3 2 ½ ½ Line two baking sheets with parchment paper; reserve. Combine the flour, baking soda and salt in a small bowl; reserve.
Mocha Sugar Cookies Nutritional analysis per cookie: Calories 119 (46% from fat) • carb. 15g • pro. 1g • fat 6g • sat. fat 4g • chol. 25mg • sod. 67mg • calc. 5mg • fibre 0g These sugar cookies have a deep mocha flavour.
Increase speed to 6 and mix until completely broken up, about 1 minute. Add chia seeds and mix until incorporated, about 30 seconds. Add the almond butter and vanilla extract and mix until incorporated, about 30 seconds bowl as necessary. End with the final third of the dry. Chill dough for at least one hour. When ready to bake, preheat oven to 175°C. Line two baking sheets with parchment paper; reserve. Decrease speed to 2 and add oats in batches.
Put the eggs and egg yolk into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 3 until broken up and lightened, about 30 seconds. Add the granulated and brown sugars and beat on Speed 4 until light and thickened, about 1 more minute. Scrape the entire bowl as necessary. 1½ 1 1 Preheat oven to 175°C. Coat a 33 x 23cm baking pan with nonstick cooking spray; line with parchment paper or aluminum foil with a 2 cm overhang on either side to aid in removing from pan. Reserve.
Basic Flaky Pastry Dough for Pies & Tarts Roll out pastry 3mm thick to fit pan, crimp and seal edges. Prick bottom all over with a fork. Chill for at least 30 minutes. Preheat the oven to 200°C. Line pastry with a sheet of parchment paper and fill with pie weights, dry rice or beans to the top of the crust. Bake for 20 minutes, until set. Carefully remove parchment paper foil and weights, bake for another 5 to 10 minutes, until lightly browned. Remove from oven and cool completely in pan on a wire rack.
Lemon Meringue Pie the Cuisinart® mixing bowl and stir until smooth. Attach the chef’s whisk and whisk on Speed 3 for 30 seconds. Increase the speed to Speed 12 and slowly add the remaining ¾ cup of granulated sugar. Add the salt and whip until the egg whites form stiff peaks, about 4 minutes. Lemon Meringue Pie has been a favourite since the early 19th century. Our version has a marshmallow-like meringue topping.
Put the butter and sugars into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 5 to beat until light and creamy, about 2½ to 3 minutes. Decrease speed to 3 and add eggs, one at a time, and the vanilla extract, allowing each egg to fully incorporate before adding the next. Scrape the entire bowl as necessary. refrigerator for about 30 minutes while preparing the Simple Chocolate Mousse.
Chocolate Marble Cheesecake Preheat oven to 165°C. Coat two, 23cm round pans with cooking spray and line with parchment paper. Coat the parchment paper with nonstick cooking spray; reserve. Ribbons of semisweet chocolate cheesecake are swirled throughout a classic cheesecake on top of a chocolate brownie cookie crust. Sift the flour, baking powder, baking soda and salt together in a small bowl. Reserve. Makes one, 26cm cake; 12 servings Put the butter into the Cuisinart® mixing bowl.
Gluten-Free Golden Cupcakes Once cream cheese and sugar are completely smooth, add the eggs, one at a time, allowing each to fully incorporate before adding the next egg. Scrape the entire bowl after every other addition. Add the vanilla extract and mix to fully incorporate. Continue to mix on Speed 2 until fully smooth, about 1½ to 2 minutes. Pour all except approximately 1½ cups of the batter into the cooled, prepared crust.
Angel Food Cake French Buttercream Serve with Whipped Cream (page 37) and fresh berries for a light and delicious summer dessert. 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 Chocolate Frosting Swiss buttercream, a more forgiving and stable version, will be ready to use immediately after making and can be used for traditional frosting and piping. A light and fluffy classic.
Royal Icing the mixer running, slowly add the sifted confectioners’ sugar to the bowl and mix until incorporated, about 2 minutes. Scrape the entire bowl well. Add vanilla extract. Mix on Speed 5 until incorporated. This icing is great for decorating sugar cookies or cakes. You can add food colouring to colour it or extracts to flavour it. Makes 1½ cups Refrigerate to set, at least 30 minutes. Nutritional analysis per serving (2 tablespoons): Calories 157 (43% from fat) • carb. 21g • pro.
*If using the mousse to fill a pie, pour mixture directly into cooled pie crust like in our Chocolate Cream Pie on page 30. Attach the chef’s whisk and mix on Speed 4 until chocolate is melted and the mixture comes together, about 2 minutes. Add butter, one cube at a time, and whisk until fully incorporated and shiny. Nutritional analysis per serving (½ cup): Calories 240 (78% from fat) • carb. 10g • pro. 1g • fat 21g • sat. fat 13g • chol. 56mg • sod. 0mg • calc.
WEIGHTS, MEASURES AND CONVERSIONS Temperature ºF / ºC Fahrenheit 460º 450º 440º 430º 420º 410º Celsius 240º 380º 370º 360º 350º 340º 290º 280º 270º 260º 250º spoon metric 210º ¼ teaspoon 1.25ml 200º 1 teaspoon 5ml 2 teaspoon 10ml 1 tablespoon (equal to 4 teaspoons) 20ml 220º 190º 180º 200º 190º 180º 170º 160º Liquids 170º 160º 60 ml 150º 2.
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