User manual CUISINART CSB-300

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CUISINART CSB-300 : Download the complete user guide (559 Ko)

Manual abstract: user guide CUISINART CSB-300

Detailed instructions for use are in the User's Guide.

[. . . ] INSTRUCTION AND RECIPE BOOKLET Cordless SmartStick® Hand Blender and Knife CSB-300 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be taken, including the following: WARING: Read all safety warnings and instructions. Failure to follow the warnings and instructions may result in electric shock, fire and/or serious injury. To protect against electrical shock, do not put the charger handle or motor body of this hand blender in water or other liquids. [. . . ] The combination of Gruyère and Parmesan gives the dip a pleasant nuttiness. No special pan required – we found that using a pie plate was the best and quickest way to warm this dish. Makes about 2 cups 2 1 1 ½ 8 1 12 Olive oil or nonstick cooking spray ounces Gruyère, cut into ½-inch cubes ounce Parmesan, cut into ½-inch cubes garlic clove, peeled small shallot, cut into 1-inch pieces ounces frozen spinach, thawed and drained well can (15 ounces) quartered artichoke hearts, drained ounces cream cheese, room temperature and cut into 1-inch pieces (regular or reduced-fat style, such as Neufchâtel, works) tablespoons heavy cream teaspoon crushed red pepper 2 ½ 23 1. Lightly coat a 9-inch pie or cake pan with olive oil or nonstick cooking spray. Add the garlic and shallot and process on Speed 5 until chopped, another 20 seconds. Put the remaining ingredients into a medium mixing bowl, along with the chopped mixture. Use an up-and-down motion, about 1 to 1½ minutes, to be sure to cut through all ingredients. Transfer mixture to the prepared pie/cake pan and put into the preheated oven. Makes about 1½ cups 1 3 1½ ¼ 2 1½ 1½ ½ garlic clove, peeled tablespoons packed fresh parsley cups pitted black olives (Kalamata or Niçoise work very well) cup capers, drained and rinsed tablespoons extra virgin olive oil teaspoons fresh lemon juice teaspoons Dijon-style mustard teaspoon freshly ground black pepper 1. Add the olives and capers and continue processing on Speed 5 for to chop another 20 seconds. Tapenade is equally delicious whether puréed or more roughly chopped. 33mg • fiber 2g 24 Tzatziki The Greek cousin of raita, this sauce benefits from time in the refrigerator so the flavors can develop. Makes about 1¾ cups 2 1 1 4 1 1 2 garlic cloves, peeled tablespoon fresh dill piece (½ inch) lemon peel, bitter white pith removed ounces cucumber, seeded (if necessary) and cut into 1-inch pieces – do not peel cup plain Greek yogurt (any fat variety works) tablespoon fresh lemon juice pinches kosher salt 1. select Speed 5 and process on Speed 5 to roughly chop , about 20 seconds. Transfer to a storage container, cover and refrigerate for a minimum of 2 hours, preferably overnight. 33mg • fiber 2g Aioli/Mayonnaise Aioli, like mayonnaise, has its roots in France, but it has been adopted by many cuisines, most notably the Catalans of Spain. This version makes it simple by using the same base for mayonnaise, but adding a hefty amount of garlic to the mix. Traditionally, aioli is used as a dip for crudités, but it can also top burgers, fish and crab cakes. Makes about 1 cup 2 garlic cloves, peeled (if making aioli) 2 large egg yolks 2 tablespoons fresh lemon juice 1 tablespoon Dijon-style mustard 1 to 2 pinches kosher salt 11/3 cups vegetable oil 25 Put all ingredients (excluding the garlic if making mayonnaise), in the order listed, in the mixing beaker. Insert the blending shaft so that it is sitting level on the bottom of the cup select Speed 3 and blend, being sure to keep the metal blade completely submerged. Continue processing with a gentle up-and-down motion until thick and oil is fully incorporated. 3mg • fiber 0g Cranberry Sauce Freshly made cranberry sauce beats out the canned variety any day. [. . . ] To facilitate the speed and accuracy of your return, please enclose $10. Please pay by check or money order (California residents need only supply proof of purchase and should call 1-800-726-0190 for shipping instructions). 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. [. . . ]


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