User manual CUISINART CHM-7PK

[. . . ] 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 1 INSTRUCTION AND RECIPE BOOKLET PowerSelectTM 7-Speed Electronic Hand Mixer CHM-7 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 2 TABLE OF CONTENTS Important Safeguards . 22 and other utensils away from beaters during operation to reduce risk of injury to persons, and/or damage to the mixer. Remove beaters from the mixer before washing. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is dropped or damaged in any manner. [. . . ] Whipped Cre a m Whip the cream, sugar and vanilla in a mixing bowl using the chef's whisk until soft peaks form, about 11/2 minutes. S p read enough mousse on the cake roll to cover the entire surface area (there may be mousse left over). Using the parchment on the long side as a guide, roll the cake into a log shape. Place in the freezer for an hour to firm. Remove and frost with the whipped cre a m (using an offset spatula makes this easier). Return cake roll to freezer to become firm . It will be firm enough to serve in about 30 to 60 minutes. This dessert can be serv e d f rozen, similar to a frozen mousse or ice c ream cake, or refrigerated for a softer mousse feel. May be garnished with fresh berries, whipped cream and chocolate curls. Nutritional information per serving: Calories 562 (64% from fat) · carb. 73mg · fiber 3g CHOCOLATE SOUFFLÉ CAKE Makes one 10-inch round cake; sixteen slices 2 6 2 9 2 11/4 1 /3 tablespoons unsalted butter plus additional for pan preparation ounces bittersweet chocolate ounces semi-sweet chocolate large eggs large egg whites cup granulated sugar, divided cup all-purpose flour Preheat oven to 365°F. Cut a circle of p a rchment paper to line a 10" round cake pan. Butter the bottom and sides of cake pan well. Add enough flour to coat the b u t t e red interior, being sure to tap the pan and remove any excess flour. Place the p a rchment circle at the bottom of the pan and butter and flour it as well. Melt the chocolate and butter in a stainless bowl over a double boiler, set aside. Separate eggs into two mixing bowls, adding the extra whites to the bowl of egg whites. Add 3/4 cup of the sugar to the bowl of yolks. Mix the yolks and sugar on Speed 4 for 11/2 minutes until very pale and thick; re s e rve. Using the chef's whisk, beat the egg whites on Speed 5 for 1 minute; add the remaining 1/2 cup of sugar and continue beating whites for an additional 2 minutes until it reaches soft peaks. Remove the chef's whisk and insert the beaters. Using Speed 1, and re s e rving about one quart e r of the whites, fold whites into the yolk m i x t u re in three additions. Scrape the bottom and sides of bowl to make cert a i n 12 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 13 the mixture is evenly blended. [. . . ] Please also be sure to include a return address, description of the product defect, product serial number, and any other information pertinent to the product's return. 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. [. . . ]