User manual CUISINART HTM-3

[. . . ] INSTRUCTION AND RECIPE BOOKLET SMARTPOWERTM 3-Speed Electronic and 5-Speed Electronic Hand Mixers HTM-3 HTM-5 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. TABLE OF CONTENTS Important Safeguards . Keep hands, hair, clothing, as well as spatulas 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 after the appliance malfunctions, or is dropped or damaged in any manner. [. . . ] 31mg · fiber 2g Preheat oven to 350° F. Lightly coat a 13 x 9 x 2-inch rectangular baking pan (15 cup) with cooking spray. Place the apples, lemon juice, brown sugar, cinnamon, nutmeg, and dried cranberries in a medium bowl. Place the flour, baking powder, and salt in a medium bowl. Mix on speed 1/Low to blend and aerate, 15 seconds; reserve. Place the sugar and butter in a large bowl. Mix on speed 2/Low to cream until well blended, 1 minute. Add eggs and vanilla; mix on speed 2/Low until smooth and creamy, about 50 seconds. Add the flour mixture; mix on speed 1/Low until combined and smooth, 1 minute. Spread 2/3 of the batter in the prepared pan. Top evenly with the apple and cranberry Sunshine Chiffon Cake Made with oil rather than butter or shortening, chiffon cakes are moist and light in texture. With flecks of fresh citrus, this one is good on its own, or served with sliced fresh fruit. Preparation: 15 minutes or less, baking time 60 ­ 70 minutes. Makes 16 servings 2-1/4 1-1/2 1 1/4 1 1 1/2 1/4 1/4 cups cake flour cups granulated sugar, divided tablespoon baking powder teaspoon salt tablespoon finely chopped lemon zest tablespoon finely chopped orange zest cup orange juice cup fresh lemon juice cup frozen orange juice concentrate, Apple Cranberry Coffee Cake This versatile cake can be served as a breakfast or brunch cake, or warmed for dessert and topped with a scoop of vanilla ice cream or softly whipped cream. Preparation: 15 minutes, plus baking time. Makes 18 ­ 24 servings Cooking spray 3 cups sliced apples * (peel, core, quarter apples, cut into 1/8-inch slices) Juice of 1 lemon 9 1/2 1-1/2 1/2 2 7 1/4 thawed, not reconstituted cup flavorless vegetable oil teaspoons vanilla extract teaspoon almond extract large egg yolks large egg whites teaspoon cream of tartar powdered sugar for dusting Preheat oven to 325° F. Cut a ring of parchment to fit the top of a 10-inch angel food pan and place it in the pan. Place the flour, 1-1/4 cups of the sugar, baking powder, and salt in a large mixing bowl. Mix on speed 1/Low to blend and aerate, 10 seconds. Make a well in the center of the flour mixture. Add the zests, juices, oil, orange juice concentrate and extracts to the well; mix on speed 2/Low for 30 seconds and scrape the bowl. Add the yolks and mix on speed 2/Low for 30 seconds longer; scrape the bowl and reserve. [. . . ] Place in the hot 400° F oven and immediately reduce the heat to 375° F. Bake the soufflé until puffed and golden ­ about 45 to 50 minutes for the large soufflé Three Cheese Soufflé Full of rich cheese flavor, this soufflé makes a wonderful supper or brunch. Preparation: 25 ­ 30 minutes, plus baking time. Makes 8 servings Unsalted butter for dish 1/2 cup grated Reggiano Parmesan cheese, divided 1/4 cup unsalted butter 5 tablespoons all-purpose flour 1-1/4 cups evaporated fat-free milk (not reconstituted) 1/4 cup dry white vermouth pinch cayenne pinch freshly ground nutmeg 6 large egg yolks 3/4 cup grated imported Gruyère cheese 1/2 cup grated sharp white cheddar cheese 1 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 8 large egg whites 1/4 teaspoon cream of tartar Arrange rack in lower third of oven; preheat oven to 400° F. [. . . ]