Cuisinart Blender CSB 79 User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
Smart Stick® Two Speed Hand Blender  
CSB-79  
For your safety and continued enjoyment of this product,  
always read the instruction book carefully before using.  
 
14. The use of attachments or accessories not recommended by  
Cuisinart may cause fire, electrical shock, or risk of injury.  
15. Do not use outdoors or for other than intended use.  
16. Do not let any cord hang over the edge of the table or counter.  
Do not let cord contact hot surfaces, including stovetop.  
17. Make sure the appliance is off, the motor has stopped  
completely, and the appliance is unplugged from outlet before  
putting on or taking off attachments, and before cleaning.  
18. Maximum rating is based on the 400W food processor  
attachment that draws the greatest power.  
19. Do not operate your appliance in an appliance garage or  
under a wall cabinet. When storing in an appliance garage  
always unplug the unit from the electrical outlet. Not doing  
so could create a risk of fire, especially if the appliance  
touches the walls of the garage or the door touches the unit  
as it closes.  
SaVE THESE InSTrUCTIonS  
For HoUSEHoLD USE onLY  
NOTICE  
This appliance has a polarized plug (one blade is wider than the  
other). As a safety feature, this plug will fit in a polarized outlet only  
one way. If the plug does not fit fully in the outlet, reverse the plug.  
If it still does not fit, contact a qualified electrician. Do not attempt  
to defeat this safety feature.  
3
 
CONTENTS  
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Assembly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Blending Attachment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Chopper/Grinder Attachment . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Whisk Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Reversible Blade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
Operation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Blending. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Chopping/Grinding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Whisking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Frequent Uses for Food Processor Attachment. . . . . . . . . . . . . . . 14  
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15  
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28  
UNPACKINg INSTRUCTIONS  
Place the package containing the Cuisinart® Smart Stick® Two Speed  
Hand Blender on a sturdy surface. Unpack the Smart Stick® Hand  
Blender from its box by removing the upper protective insert. Gently  
slide the unit from the box. Remove all support materials from the box  
and replace the upper insert. Save packaging for possible repacking  
of the unit.  
NOTE: The blending blade is extremely sharp.  
Before using the Cuisinart® Smart Stick® Two Speed Hand Blender for  
the first time, we recommend that you wipe the unit with a clean,  
damp cloth to remove any dirt or dust. Dry it thoroughly with a soft  
absorbent cloth. To clean all parts see instructions on page 11. Read  
all instructions completely for detailed operating procedures.  
4
 
PARTS AND FEATURES  
1. Low/High Two Speed Power Button: Allows you to activate  
the hand blender at the touch of a button. Simply press and  
hold down the Low or High button to blend or pulse. Once  
the button is released, blending will stop.  
2. Comfort grip Handle: The handle allows you to control the  
hand blender with ease.  
3. Motor Body Housing  
4. Blending Attachment: This attachment easily snaps into the  
motor body housing. The fixed stainless blade is partially  
covered by a stainless housing that keeps splashing to a  
minimum. Press the release button on the back of the unit to  
detach for easy cleaning.  
5. Whisk Attachment: Whisk attachment snaps into the motor  
body housing. This attachment is great for whipping cream,  
egg whites and other delectable treats.  
a. gearbox: Whisk attaches to it.  
6. Chopper/grinder Attachment with Reversible Blade: Chop,  
mince and grind with the Cuisinart chopper/grinder  
attachment. Chopper/grinder attaches to the blender motor  
body in place of the blender shaft or whisk attachment.  
7. Mixing Cup: 2-cup blending cup is microwave and  
dishwasher safe. Use this container to blend drinks, shakes,  
salad dressings and more. Designed for easy gripping and  
drip-free pouring.  
5
 
Comfort  
Handle  
PARTS AND  
FEATURES  
Whisk  
Attachment  
Low/High  
Button  
Detachable  
gearbox  
Motor  
Body  
Housing  
Detachable  
Blending Shaft  
Work Bowl Cover  
Blade  
guard  
Chopper/grinder  
Attachment  
Work Bowl  
Reversible  
Blade  
6
 
ASSEMBLy  
BLENDINg ATTACHMENT  
1. Align the motor body housing with  
the blending shaft and push the  
pieces together until you hear and  
feel them click together. It may be  
helpful to press the release button  
when assembling.  
2. Plug the power cord of the hand  
blender into an electrical outlet.  
CHOPPER/gRINDER ATTACHMENT  
1. Connect the motor body  
housing to the top of the  
work bowl cover.  
2. Align the spine in the food  
processor cover’s drive  
shaft with the ribbed  
opening on the underside  
of the motor body  
housing.  
3. When aligned properly,  
slide the two pieces  
together until you feel  
and hear a slight click.  
7
 
CHOPPER/gRINDER ATTACHMENT  
1. Place the chopping/grinding blade into center of the work bowl  
over metal blade shaft.  
2. Place the motor body housing with cover on top of the work  
bowl and rotate counterclockwise to lock into place.  
3. Plug the power cord of the hand blender into an electrical outlet.  
WHISK ATTACHMENT  
1. Align the motor body housing  
with the assembled whisk  
attachment and push the pieces  
together until you hear and feel  
them click together. It may be  
helpful to press the release  
button when assembling.  
Note: Whisk and whisk  
gearbox are detachable  
from one another.  
8
 
REvERSIBLE BLADE  
The Cuisinart® Smart Stick® Two Speed Hand Blender chopper/grinder  
attachment is equipped with a reversible blade. This blade is sharp on  
one side and blunt on the other. The blade is attached to a plastic ring  
that slides over the plastic blade sheath, so it can be easily turned  
over to select the appropriate blade. To reverse the blade, see detailed  
instructions below. Also see Frequent Uses for Chopper/Grinder  
(page 14).  
Assemble the parts.  
1. Place the work bowl on a flat, dry, stable surface. It should  
be close to an electrical outlet of the same voltage as stated  
on the rating plate on the hand blender.  
B
2. The metal blade assembly shaft (A) is  
attached to the bottom of the work bowl.  
If not already in place, slide the fully  
assembled blade assembly (B) over the  
A
top of the metal blade assembly shaft.  
2a. Put together the blade assembly if not assembled:  
Very carefully connect the blade ring (C) to the plastic blade  
sheath (D). Line up the blade ring opening with the plastic  
sheath. There are notches (E) on opposite sides of the  
interior of the hub. These fit over ridges on the sides of the  
plastic blade sheath (G). Let the blade ring slide to the  
bottom of the plastic sheath. HOLD THE BLADE RING BY  
THE CENTRAL HUB HOLDING RIBS (grips) (F) ONLY. DO  
NOT TOUCH THE RAZOR-SHARP BLADES. Pick up the  
blade ring by its hub holding ribs (grips) and turn it very  
slightly clockwise. This locks it in place on the plastic blade  
sheath and prevents it from sliding up during processing.  
C
E
F
g
D
Note these important features of the blade ring. The blade ring can  
be placed over the plastic blade sheath in two different ways:  
If you hold it this way (A), you will see the word “Sharp” on the  
blade. Assemble the blade this side up to use the sharp edge.  
SHARP SIDE  
A.  
9
 
If you hold it this way (B), you will see no writing on the blade.  
Assemble the blade this side up to use the blunt edge. (See  
the section on processing food, page 14, for information about  
when to use the blunt edge.)  
BLUNT SIDE UP  
B.  
OPERATION  
BLENDINg  
The specially designed blade is for mixing and puréeing all kinds of  
foods, including salad dressings, powdered drink products, soups and  
sauces and blended drinks like milkshakes or smoothies.  
This blade mixes and stirs while adding only a minimum of air to your  
mixture. A gentle up-and-down motion is all you need to make the  
most flavorful, full-bodied recipes. Be careful never to remove the  
blending shaft from the liquid while in operation, for it will splatter.  
Tilt the pan or bowl away from you if needed to ensure the protective  
blade guard on the blending shaft is fully submerged.  
1. Put blending shaft into mixture to be blended.  
2. Press and hold the desired speed button. The hand blender will  
continue to run as long as the button is pressed in. To turn hand  
blender off, release the Power button and the motor will stop.  
3. Do not press the button for longer than 60 seconds at a time.  
4. Unplug immediately after use.  
CAUTION: DO NOT PUT FINgERS NEAR BLADE.  
TO DISLODgE FOOD, UNPLUg HAND BLENDER  
FROM THE OUTLET FIRST.  
PULSINg  
To pulse, press and release desired speed button.  
CHOPPINg FOOD  
1. Place the work bowl firmly on a flat, sturdy surface like a  
countertop.  
2. Put food in the work bowl. Be sure the food is cut into small  
pieces (½ to 1 inch), and the bowl is not overloaded.  
3. Put the work bowl cover on top of the work bowl. Be sure the  
cover is properly seated.  
4. Press and hold the desired speed button.  
10  
 
Note: Due to the powerful motor provided with this unit,  
Cuisinart recommends using one hand to support the work  
bowl during operation.  
5. When you have finished processing the food, stop the machine  
by taking your finger off the desired speed button.  
6. WHEN THE BLADE STOPS MOvINg, unplug the unit.  
7. Remove the motor body with the cover from the work bowl.  
8. Carefully remove the chopping blade, holding it by the gripping  
ridges on the plastic sheath. NEvER TOUCH THE BLADE  
ITSELF.  
9. Remove food with a spatula.  
Note: Do not operate the chopper/grinder attachment  
without food contents in the work bowl.  
WHISKINg  
1. Insert the whisk attachment into the motor body. (See Assembly  
for Whisk Attachment, page 8.)  
2. Plug electrical cord into a wall socket.  
3. Put the whisk into mixture to be blended.  
4. Press and hold the desired speed button. The hand blender will  
continue to run as long as the switch is pressed in. To turn hand  
blender off, release the speed button and the motor will stop.  
CLEANINg AND MAINTENANCE  
HAND BLENDER  
Always clean the motor body and blending shaft thoroughly after  
using. Remove the blending shaft from the motor body. Clean the  
motor body only with a sponge or damp cloth. Do not use abrasive  
cleaners that could scratch the surface. To clean the blending shaft,  
wash by hand in hot water using mild detergent. Be mindful of the  
fixed razor-sharp edges.  
CHOPPER/gRINDER ATTACHMENT  
To simplify cleaning, rinse the work bowl, blade and cover  
immediately after use so that food won’t dry on them. Do not  
submerge the work bowl cover in water or put in the dishwasher.  
Wash chopping blade and work bowl in warm, soapy water. Rinse  
and dry. Wipe the underside of the cover with a sponge or damp  
cloth to remove any food. Wash the blade carefully. Avoid leaving it in  
soapy water where it may disappear from sight.  
You can wash the work bowl and chopping blade, on the upper shelf  
of your dishwasher. Unload the dishwasher carefully to avoid contact  
with the sharp blade. Wipe the motor body and top of the cover  
with a damp sponge or cloth. Dry it immediately. Never submerge  
the motor body or the cover in water or other liquids. The food  
processor attachment is intended for HOUSEHOLD USE ONLy.  
11  
 
WHISK ATTACHMENT  
To clean your whisk attachment, simply release the attachment  
from the motor body housing. Once the whisk is removed, detach  
the metal whisk from the gearbox by pulling the pieces apart. To clean  
the gearbox, simply wipe with a damp cloth. To clean the metal  
whisk, wash with warm soapy water or put in the dishwasher.  
Do not submerge the gearbox in water or any other liquid.  
Any service, other than cleaning and normal user maintenance, should  
be performed by an authorized Cuisinart Service Representative.  
TIPS AND HINTS  
FOR HAND BLENDER  
Be sure that blending blade guard is fully submerged before  
blending ingredients.  
To purée a soup, use the hand blender to blend the soup ingredients  
to the desired consistency, using a gentle up-and-down motion right  
in the saucepan or pot.  
When blending ingredients right in a pot or pan tilt the pan away  
from you to create a deeper area for blending to prevent splatter.  
When using a nonstick cooking surface, be careful not to scratch  
the coating with the hand blender.  
When blending into the blending cup, for example when making a  
fruit smoothie, cut most solid foods into ½ inch pieces for easy  
blending.  
Use the hand blender to make smooth gravies and pan sauces.  
Do not immerse motor body housing in water or any other liquid.  
When blending in the mixing cup, pour liquid ingredients in first,  
unless recipe instructs otherwise.  
The hand blender is perfect for frothing milk for cappuccino or  
lattés. Just warm milk in a small saucepan, and then pulse the hand  
blender gently, being sure to keep the blending blade guard fully  
submerged.  
Do not let hand blender stand in a hot pot on stove while not in use.  
Do not attempt to blend fruit pits, bones or other hard materials as  
these are liable to damage the blades.  
Do not fill mixing containers too full. The level of mixture will rise  
when blending and can overflow.  
To whip air into a mixture, always hold the blade just under the  
surface.  
Using a gentle up-and-down motion is the best way to blend and  
incorporate ingredients uniformly.  
Liquid should not come closer than 1-inch of where the shaft  
attaches to the motor housing.  
12  
 
FOR WHISK ATTACHMENT  
• Do not immerse whisk attachment gearbox in water or any other liquid.  
• Use the whisk attachment for beating heavy cream or egg whites.  
• When beating egg whites use a very clean metal or glass bowl, never  
plastic. Plastic can contain hidden oils and fats that can ruin the  
delicate egg white foam. To help stabilize the egg whites, add 1/8  
teaspoon of cream of tartar per egg white prior to beating them. (If  
using a copper bowl omit the cream of tartar.) Beat the egg whites until  
desired peaks form.  
• It may also be used for any task that you would normally whisk by  
hand, like crêpe batters or eggs for omelets.  
• Beating the egg whites too long causes them to dry out and become  
less stable.  
• When adding sugar to beaten egg whites, add it slowly when soft  
peaks just begin to form and then continue beating to form desired  
peaks.  
• When beating heavy cream, if possible and time allows, use a chilled  
bowl and chill the whisk attachment. The best shaped bowl for  
whipping cream is one that is deep with a rounded bottom to minimize  
any splatter.  
• The cream should come out of the refrigerator just before whipping.  
Whipped cream may be used at either soft or firm peaks depending on  
preference. It may be flavored as desired. For best results, whip cream  
just before using.  
FOR FOOD CHOPPER/gRINDER ATTACHMENT  
• When making compound butters, remove the butter from the  
refrigerator and let it come to room temperature before blending the  
ingredients.  
• Some spices may scratch the work bowl.  
• Liquids in work bowl should not exceed 1½ cups. Use quantities given  
in the recipe section as a guide.  
• Do not overload work bowl. For best results most foods should not  
2
reach more than 3 of the way up the work bowl.  
• Do not attempt to chop fruit pits, bones or other hard materials, as  
these are liable to damage the blades.  
• Do not immerse food processor cover in water or any other liquid.  
• Do not operate chopper/grinder attachment for more than  
30 seconds continuously.  
• The size of pieces you put in bowl should be about the same size to  
achieve even results.  
• For raw ingredients: peel, core and/or remove seeds and pits. Food  
should be between ½ and 1-inch, depending on hardness of the food.  
• Pulse food in 1-second increments to chop. For the finest chop,  
process continuously. Watch ingredients closely to achieve desired  
consistency and scrape the work bowl as necessary.  
13  
 
FREqUENT USES FOR CHOPPER/gRINDER  
Ingredient  
Suggested Blade* Speed  
Comments  
Baby foods (always  
consult a pediatrician  
or family physician for  
appropriate food recom-  
mendations)  
Place small amounts of cooked foods into  
chopper/grinder bowl. Add small amount of  
appropriate liquid. Pulse to chop, then hold  
to blend.  
Low-  
Sharp Blade  
High  
Bread Crumbs - fresh  
Pulse to chop, then process until desired  
consistency is reached.  
Sharp Blade  
Sharp Blade  
High  
High  
or dry (day old)  
Hard Cheese (Asiago,  
Locatelli, Parmesan,  
Romano, etc.) (Not  
recommended for softer  
cheeses unless making  
a dip or dressing)  
Cut into 1/4-inch pieces. Pulse to chop, then  
process until desired consistency is reached.  
Cut into 1/2 inch pieces; may chill in freezer  
for 3 minutes before chopping. Pulse to chop,  
then process, no more than 1 ounce at a time,  
until desired texture is reached.  
Chocolate  
Sharp Blade  
Sharp Blade  
High  
Low  
Place ingredients in chopper/grinder bowl; do  
not cover or spill on stem. Use pulse action to  
chop, then continuous-hold action to blend to  
desired consistency.  
Creamy Dressing  
and Dips  
Garlic  
Sharp Blade  
Sharp Blade  
High  
High  
Peel up to 6 cloves. Pulse to chop.  
Peel, cut into-1/2 inch pieces. Pulse to chop  
1/2 ounce at a time.  
Gingerroot (fresh)  
Hard Spices  
Pulse to chop until desired consistency. Pulse  
with sharp blade to get fine results.  
(coriander, dill, poppy,  
star, anise, etc.)  
Sharp Blade  
Sharp Blade  
High  
High  
Herbs (fresh)  
1/2 cup; must be clean/dry. Pulse to chop  
Shelled; toast first for best flavor. Pulse to  
chop, process up to a 1/3 cup at a time, until  
desired consistency is reached. May be pro-  
cessed to nut-butter stage.  
nuts  
Dull Blade  
Sharp Blade  
Sharp Blade  
Sharp Blade  
High  
High  
Peel, cut into 1/2-inch pieces. Pulse to chop,  
up to 1/2 cup at a time, until desired chop is  
reached.  
onion  
Cut into inch pieces; pulse to chop, up to 1/2  
cups at a time. Add cooking liquid, stock or  
milk to process to a puree. It is not recom-  
mended for making mashed potatoes  
Low-  
High  
Vegetables (cooked)  
Vegetables (uncooked)  
Peel as needed; cut into 1/2-inch pieces. Peel  
celery with peeler to remove tough strings.  
Chop/process up to 1/2 cup at a time.  
High  
High  
6 oz. or 175g, cut into 1/2 inch pieces. Pulse  
until desired consistency.  
meat (Beef, Pork)  
Sharp Blade  
Dull Blade  
Dull Blade  
Dull Blade  
Low-  
High  
Simple Blending  
For light mixing and incorporating.  
1/4 cup. Whisk until desired  
consistency.  
Cream (for whipping)  
Egg whites (for whipping)  
High  
High  
2 to 3 egg whites. Process until desired consistency.  
* See page 9 for instructions on how to safely change the blade from the sharp side to the blunt side.  
14  
 
SMOOTHIES AND DRINKS  
Blueberry Banana Anti-Oxidant Smoothie  
Makes 2 cups  
¾
14  
1
cup soy milk or fat-free milk  
grams soy protein powder (or soy protein isolate)  
cup frozen blueberries  
1
1
small (4½ ounces) banana, sliced  
teaspoon flaxseed oil  
1 to 2 teaspoons honey (optional)  
Put the soy milk, protein powder, blueberries, banana, flaxseed oil and  
honey (if using) into mixing container. Insert the Cuisinart® Hand Blender,  
making sure the protective guard is submerged. Blend on High, using  
a gentle up-and-down motion until ingredients are combined, about 35  
seconds.  
Nutritional information per cup (made without honey):  
Calories 159 (17% from fat) • carb. 26g • pro. 9g • fat 3g • sat. fat 0g  
• chol. 0mg • sod. 12mg • calc. 89mg • fiber 4g  
Strawberry Kiwi Smoothie  
Makes one 14-ounce smoothie  
1
1
½
½
1
cup frozen strawberries, partly thawed  
kiwi, peeled, cut into eighths  
cup fat-free vanilla yogurt  
cup fat-free milk  
tablespoon honey  
Put ingredients into the mixing container. Insert the blender, making sure  
the protective guard is submerged. Blend on High, using a gentle up-and-  
down motion until ingredients are well combined, about 30 to 35 seconds.  
Nutritional information per smoothie:  
Calories 286 (2% from fat) • carb. 63g • pro. 11g • fat 1g • sat. fat 0g  
• chol. 4mg • sod. 133mg • calc. 371mg • fiber 6g  
15  
 
Frozen Coffee Frappé  
Makes one 12-ounce beverage  
1¾  
½
2
cups coffee ice cream or ice milk  
cup strong brewed coffee (may use espresso)  
tablespoons fat-free milk  
Put ingredients into mixing container. Insert blender, making sure the  
protective guard is submerged. Blend on High, using an up-and-down  
motion until ingredients are well combined, about 20 to 30 seconds.  
For a thicker milkshake:  
Fill mixing container with coffee ice cream up to the 1-cup mark. Add ¼  
cup brewed coffee and 1 tablespoon of fat-free milk. Blend on High, using  
the same technique as above.  
For a Mudslide variation:  
Add 1 tablespoon each of Irish Cream Liqueur and Kahlua®.  
Nutritional information per shake:  
Calories 215 (44% from fat) • carb. 26g • pro. 5g • fat 11g • sat. fat 7g  
• chol. 45mg • sod. 105mg • calc. 172mg • fiber 0g  
Kahlua® is a registered trademark owned by the Kahlua Company.  
Peach Margarita  
Makes 2 cups  
1
cup frozen peaches  
1
cup citrus juice (orange, lime, lemon in any combination)  
cup good quality tequila  
13  
½
tablespoon Triple Sec or grand Marnier®  
1 to 2 teaspoons granulated sugar  
Put ingredients into mixing container. Insert the blender, making sure the  
protective guard is submerged. Blend on High, using an up-and-down  
motion until ingredients are combined, about 30 seconds.  
Nutritional information per cup:  
Calories 177 (0% from fat) • carb. 25g • pro. 1g • fat 0g • sat. fat 0g  
• chol. 0mg • sod. 2mg • calc. 9mg • fiber 2g  
Grand Marnier® is a registered trademark owned by the Société des Produits Marnier-LaPostolle.  
16  
 
Mexican Hot Chocolate  
We made our Hot Chocolate with fat-free milk and it was a big hit.  
For a richer chocolate, make it with whole or reduced-fat milk.  
Now and then indulgence is good for the soul.  
Makes 12–16 servings  
2
quarts fat-free milk  
3-inch cinnamon sticks  
20  
1
ounces bittersweet chocolate (your favorite),  
broken into chunks  
tablespoon pure vanilla extract  
Combine the milk and cinnamon sticks in a 3¾ Quart saucepan. Over  
medium heat, stir constantly until steamy and just beginning to bubble  
around the edges. Reduce heat to low and simmer for 10 minutes to  
infuse the cinnamon flavor into the milk. Stir in the chocolate chunks.  
When chocolate is melted, remove cinnamon sticks and stir in vanilla  
extract. Insert the blender and blend on Low about 1 minute using a  
gentle up-and-down motion. Continue blending on Low until the mixture  
is creamy and frothy. Spoon into cups or mugs and top with a dollop of  
freshly whipped cream if desired.  
For Hot Cinnamon Mocha, add 3 to 4 tablespoons instant espresso  
powder to the milk when steeping with the cinnamon sticks.  
Nutritional information per serving:  
Calories 215 (52% from fat) • carb. 23g • pro. 7g • fat 14g • sat. fat 8g  
• chol. 2mg • sod. 68mg • calc. 184mg • fiber 1g  
SOUPS, SAUCES, DIPS AND SPREADS  
Asparagus Soup  
Makes 2½ cups  
2
1
ounces shallots, cut into ½-inch pieces  
tablespoon unsalted butter  
1
1¼  
3
¼
1½  
¾
¼
¼
¼
garlic clove, peeled and crushed  
pounds fresh asparagus, tough ends removed  
ounces red potato, peeled, cut into ½-inch dice  
cup dry white wine  
cups fat-free low-sodium chicken stock  
teaspoon kosher salt  
teaspoon freshly ground pepper  
teaspoon dried basil  
cup heavy cream (optional)  
Insert the blade assembly in the work bowl. Put the shallots into the work  
bowl, connect hand blender motor body to the top of the chopper/grinder  
attachment cover, cover work bowl and pulse on High 10 times to finely chop.  
17  
 
Melt butter in a 3-quart saucepan over medium low heat. Add shallots and  
crushed garlic and “sweat” over medium-low heat for about 5 minutes. Do  
not allow the shallots and garlic to brown.  
While shallots are cooking, cut the asparagus into ½-inch pieces and  
reserve the tips. When shallots are soft, add asparagus and potato to  
saucepan and cook for about 6 minutes longer, until asparagus is bright  
in color. Add wine and raise the heat to bring the wine to a boil. Reduce  
the wine until a scant tablespoon remains. Add chicken stock. Bring to a  
boil and then reduce heat to low. Simmer for about 20 minutes until the  
vegetables are soft. Insert the blender into the saucepan, making sure  
the protective guard is submerged. Blend on Low, using a gentle up-and-  
down motion until ingredients are well combined, about 40 to 50 seconds.  
Season with salt, pepper and basil. Stir in cream if using.  
While soup is cooking, bring 2 cups of water to a boil. Add the asparagus  
tips and cook for 2 minutes until bright green. Drain and immediately  
plunge into an ice-water bath to stop cooking.  
Serve soup hot, garnished with reserved asparagus tips.  
Nutritional information per ½-cup serving:  
Calories 81 (28% from fat) • carb. 10g • pro. 4g • fat 3g • sat. fat 1g  
• chol. 6mg • sod. 525mg • calc. 36mg • fiber 2g  
Curried Cauliflower Soup  
Makes 5 cups  
1
4
tablespoon olive oil  
ounces leeks, washed and trimmed, dark green parts  
removed, sliced  
1
teaspoon curry powder  
¼
½
1
3½  
½
3½  
1
teaspoon turmeric  
teaspoon kosher salt  
head of cauliflower (about 1¾ pounds) cut into small florets  
ounces red potatoes, peeled and cut into ½-inch cubes  
cup white wine  
cups chicken stock or vegetable stock  
teaspoon fresh lemon or lime juice  
Heat the olive oil in a 4-quart saucepan over medium heat. Add leeks  
and “sweat” for about 6 to 8 minutes until very soft. Add curry powder,  
turmeric, and salt to leek mixture and cook for about 1 to 2 minutes.  
Add cauliflower florets and potatoes. Stir to coat with spices and cook  
for another 5 minutes to soften slightly. Add white wine and increase  
heat to bring to a boil. Reduce the wine until there is a scant amount  
left. Add stock just to cover. Bring to a boil and then reduce heat to  
medium. Simmer for about 25 minutes or until the vegetables are very  
soft.  
Insert the blender into the saucepan, making sure the protective guard  
is submerged. Blend on Low, using an up-and-down motion until  
18  
 
ingredients are well combined, about 45 to 50 seconds. Add lemon  
juice. Taste and adjust seasoning accordingly.  
Nutritional information per ½-cup serving:  
Calories 71 (22% from fat) • carb. 10g • pro. 4g • fat 2g • sat. fat 0g  
• chol. 0mg • sod. 350mg • calc. 39mg • fiber 3g  
Sweet Red Pepper Coulis  
This multipurpose sauce is great for chicken,  
fish, crab cakes, and pastas.  
Makes 2½ cups  
1
tablespoon olive oil  
1
6
medium yellow onion, roughly chopped  
garlic cloves, smashed  
3
medium red peppers (about 6 ounces each), roughly chopped  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
cup dry white wine  
½
¼
¼
¼
cup chicken stock  
Heat the olive oil in a 2½-quart saucepan over medium-low heat. Add the  
onion, garlic, red peppers, salt, and pepper and stir to coat. Reduce heat  
to low, cover loosely and “sweat” slowly until softened, about 15 to 20  
minutes. Take care that the vegetables do not pick up any color.  
When vegetables are soft, add wine and increase the temperature so  
that the wine comes to a boil. Reduce the wine until about 1 tablespoon  
remains. Add stock and bring to a boil. Reduce heat to medium-low and  
simmer for about 10 minutes. Insert the blender into the saucepan, making  
sure the protective guard is submerged. Blend on Low, using an up-and-  
down motion until ingredients are smooth and well combined, about 50 to  
60 seconds.  
Nutritional information per ½-cup serving:  
Calories 41 (33% from fat) • carb. 5g • pro. 1g • fat 2g • sat. fat 0g  
• chol. 0mg • sod. 148mg • calc. 13mg • fiber 1g  
19  
 
green Chile Sauce  
This sauce is excellent served with your favorite Mexican dish –  
or use it as a base for a delicious Southwestern stew.  
Makes 2¼ cups  
1½  
1
1
pounds Anaheim or green New Mexican chiles  
small onion (approximately 3¼ ounces), quartered  
large garlic clove  
1
1
jalapeño pepper (approximately ½ ounces), halved and seeded  
tablespoon unsalted butter  
1
1½  
¾
tablespoon unbleached, all-purpose flour  
cups chicken stock  
teaspoon kosher salt  
Preheat oven to 450°F. Arrange chilies on a baking sheet and roast until  
very dark and skin is coming away from the chili, about 30 minutes. Place  
chilies in a mixing bowl and cover with plastic wrap to allow for the skins  
to loosen, about 15 minutes.  
Insert the blade assembly in the work bowl. Put the onion, garlic, and  
jalapeño into the work bowl and pulse on High approximately 8 times to a  
rough chop.  
Peel the cooled chilies, discarding all skin, seeds, and stems. Cut into  
½-inch pieces. Put in work bowl and pulse 6 times to chop.  
Melt the butter in a 3½-quart saucepan over medium heat. Add the onion,  
garlic and jalapeño mixture and sauté for about 4 to 5 minutes until soft.  
Stir in chopped chiles and cook for another minute. Add flour and stir and  
cook for 2 minutes. Add stock and bring to a boil. Add salt and reduce  
to a simmer for about 25 minutes. Insert the blender into the saucepan,  
making sure the protective guard is submerged. Blend on Low, using an  
up-and-down motion until ingredients are well combined, about 40 to 60  
seconds, until the sauce reaches desired consistency.  
Nutritional information per ¼-cup serving:  
Calories 39 (35% from fat) • carb. 5g • pro. 1g • fat 2g • sat. fat 1g  
• chol. 3mg • sod. 476mg • calc. 59mg • fiber 1g  
garden vegetable Tomato Sauce  
A fresh and healthy pasta sauce that is excellent served with  
whole-wheat pasta and topped with crumbled feta cheese.  
Makes 4 cups  
4
ounces yellow onion, quartered  
1
tablespoon olive oil  
2
garlic cloves, crushed  
3½  
3
3
ounces red bell pepper, cut into 1-inch pieces  
ounces eggplant, peeled and cut into 1-inch pieces  
ounces zucchini, cut into 1-inch pieces  
20  
 
3
1
¼
1
ounces summer squash, cut into 1-inch pieces  
small carrot, peeled and cut into ½-inch pieces  
cup dry white wine  
sprig fresh thyme  
¾
1
teaspoon salt  
can (28 ounces) diced tomatoes  
Insert the blade assembly in the work bowl. Put the onion into the work  
bowl and pulse on High approximately 8 times to a rough chop.  
Heat the olive oil in a 3-quart saucepan over medium heat. Add the  
chopped onion and the crushed garlic cloves to the pan and reduce heat  
to low. One at a time, place the remaining vegetables in the work bowl and  
chop with 8 even pulses and then add to the pan, stirring between each  
addition. After carrot is added, stir and allow vegetables to cook over low  
heat for about 15 minutes.  
Add white wine and reduce wine to 1 tablespoon. Add thyme, salt, and  
tomatoes. Simmer for 25 minutes longer.  
Insert the blender into the saucepan, making sure the protective guard is  
submerged. Blend on Low, using an up-and-down motion until ingredients  
are well combined, about 50 to 60 seconds.  
Nutritional information per ¼-cup serving:  
Calories 60 (25% from fat) • carb. 9g • pro. 2g • fat 2g • sat. fat 0g  
• chol. 0mg • sod. 351mg • calc. 29mg • fiber 3g  
Basic vinaigrette  
Use this basic recipe as a guide and change your vinegar/oil  
flavors to come up with appropriate combinations to create exciting  
salads. You may add other flavors such as crushed or roasted garlic,  
chopped shallots, fresh or dried herbs, sun-dried tomatoes, honey,  
lemon juice, or flavored vinegars.  
Makes 1 cup  
¼
1
¾
cup wine vinegar  
tablespoon Dijon mustard  
cup salad or olive oil  
kosher salt and freshly ground pepper to taste  
Put all ingredients into the beaker. Process on Low until combined, about  
10 to 15 seconds. Keep unused portions in an airtight container in the  
refrigerator up to 2 weeks.  
Nutritional information per tablespoon:  
Calories 91(98% from fat) • carb. 0g • pro. 0g • fat 10g • sat. fat 1g  
• chol. 0mg • sod. 23mg • calc. 0mg • fiber 0g  
21  
 
Creamy Parmesan & Roasted garlic Dressing  
Similar to a Caesar dressing, but made with roasted garlic  
to give the dressing a more mellow flavor.  
Makes about 113 cups  
1
4
2
2
2
ounce Parmigiano-Reggiano cheese, cut into ½-inch cubes  
cloves roasted garlic*  
tablespoons fresh lemon juice  
tablespoons red or white wine vinegar  
tablespoons low fat mayonnaise or pasteurized liquid  
egg product (such as EggBeaters®)  
tablespoon Dijon mustard  
1
1
1
1
1
tablespoon anchovy paste  
teaspoon Worcestershire sauce  
teaspoon freshly ground pepper  
cup extra virgin olive oil  
Tabasco® or other hot sauce (to taste)  
Insert the blade assembly in the work bowl. Put the cheese cubes into the  
work bowl. Pulse on High to chop, 10 times, then process to chop finely,  
about 15 to 20 seconds. Add remaining ingredients to work bowl. Process  
on Low for about 30 to 40 seconds, until creamy and totally emulsified.  
Nutritional information per tablespoon:  
Calories 53 (89% from fat) • carb. 1g • pro. 1g • fat 5g • sat. fat 1g  
• chol. 4mg • sod. 82mg • calc. 18mg • fiber 0g  
*To roast garlic: Place 12 or more peeled cloves in a double thickness of  
aluminum foil, toss with a tablespoon of olive oil and fold the foil to seal.  
Roast in 375˚F oven for 30 to 40 minutes, until tender and browned. If  
you do not wish to roast the garlic, you may blanch it until tender.  
Egg Beaters® is a registered trademark owned by Nabisco Inc.  
Mayonnaise  
Make quick mayonnaise in just moments.  
Makes about 1¼ cups  
4
large egg yolks (or use ¼ cup pasteurized liquid egg product,  
such as EggBeaters®)  
1
½
1
tablespoon fresh lemon juice  
tablespoon Dijon mustard  
cup vegetable oil  
¼
¼
teaspoon kosher salt  
teaspoon ground white pepper  
Put all ingredients into mixing cup in order listed. Insert blender holding  
blade against bottom of container and process on Low until mixture begins  
22  
 
to thicken, about 5 seconds. Continue processing on Low with a gentle  
up-and-down motion until thick, about 25 to 30 seconds longer.  
Nutritional information per tablespoon:  
Calories 98 (98% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 1g  
• chol. 2mg • sod. 29mg • calc. 1mg • fiber 0g  
Mango Salsa  
Mango salsa is excellent served over grilled fish such as salmon, tuna,  
swordfish or scallops, and grilled chicken, duck or pork tenderloin.  
It can also be served like traditional tomato salsa with tortilla chips.  
Makes 1 cup  
¼
red bell pepper (about 1 ounce), cut into ½-inch  
pieces (¼ cup)  
1
small garlic clove  
½
½
1
1½  
2
jalapeño pepper, seeded, cut into ½-inch pieces  
small red onion (about 1½ ounces), cut into ½-inch pieces  
mango (12 to 14 ounces), cut into ½-inch pieces  
tablespoons fresh cilantro leaves  
teaspoons fresh lime juice  
1½  
teaspoons rice vinegar (may use raspberry or  
white balsamic vinegar)  
½
teaspoon honey  
Insert the blade assembly in the work bowl. Put the red bell pepper pieces  
in the work bowl and pulse on Low to coarsely chop, 6 to 8 pulses.  
Transfer to a 1-quart bowl and reserve. Add the garlic, jalapeño pepper  
and onion to the work bowl; and pulse on Low 8 to 10 times to chop.  
Remove and add to chopped red pepper. Add mango and cilantro to work  
bowl and pulse until mango reaches desired consistency, about 10 to 20  
pulses, stopping to scrape sides as necessary. Transfer to the bowl with  
the chopped red pepper and reserve. Stir in the lime juice, vinegar, and  
honey. Cover and let sit for 30 minutes to allow the flavors to blend. If not  
using immediately, cover and refrigerate. Mango salsa is best when served  
the day it is prepared, but may be prepared up to one day ahead. Remove  
from the refrigerator 30 minutes before serving for best flavor.  
Nutritional information per ¼-cup serving:  
Calories 45 (3% from fat) • carb. 12g • pro. 1g • fat 0g • sat. fat 0g  
• chol. 0mg • sod. 28mg • calc. 11mg • fiber 1g  
23  
 
guacamole  
An all-time favorite- serve guacamole with tortilla chips  
or vegetable crudités.  
2
Makes 3 cup  
1
garlic clove, smashed  
1
½
1
green onion, trimmed and cut into ½-inch pieces  
jalapeño pepper, seeded and cut into ½-inch pieces  
ripe avocado (about 10 ounces), cut into ¾-inch pieces  
tablespoon fresh lime juice  
1
¼
¼
¼
teaspoon cumin powder  
teaspoon ground coriander  
teaspoon kosher salt  
Insert the blade assembly in the work bowl. Put the garlic, green onion  
and jalapeño pepper into the work bowl. Pulse on Low to chop, 10 to 12  
times. Add avocado, lime juice, cumin, coriander and salt. Pulse on Low to  
chop avocado, 10 times, for a chunky guacamole. If smoother guacamole  
consistency is desired, process on Low continuously until desired  
consistency is reached, stopping every 20 to 30 seconds to scrape the  
bowl.  
Transfer to a serving bowl, cover with plastic wrap placed directly on  
the guacamole and refrigerate for 30 minutes before serving to allow the  
flavors to blend.  
Nutritional information per tablespoon:  
Calories 25 (72% from fat) • carb. 2g • pro. 0g • fat 2g • sat. fat 0g  
• chol. 0mg • sod. 65mg • calc. 3mg • fiber 1g  
Roasted Pepper Tapenade  
Makes 1 cup  
1
1
small garlic clove  
jar (12 ounces) roasted peppers, drained,  
cut into 1-inch pieces  
½
2
½
½
sun-dried tomato (oil-packed)  
tablespoons green pimento-stuffed olives, drained  
teaspoon fresh thyme  
teaspoon extra virgin olive oil  
pinch salt  
pinch pepper  
Insert the blade assembly in the work bowl. Put the garlic into the work  
bowl and process on High for 10 to 15 seconds; scrape bowl.  
Add remaining ingredients to work bowl; pulse on Low evenly 10 to 15 times  
to reach desired consistency. Season to taste. Serve with crackers or crostini.  
24  
 
Nutritional information per ¼-cup serving:  
Calories 50 (42% from fat) • carb. 5g • pro. 1g • fat 2g • sat. fat 0g  
• chol. 0mg • sod. 481mg • calc. 16mg • fiber 1g  
White Bean Spread  
Makes 1¼ cups  
1
small garlic clove  
6
fresh sage leaves  
½
1
ounce tomato  
can (13.5 ounces) cannellini beans (or other white beans),  
rinsed and drained  
2
½
teaspoons extra virgin olive oil  
teaspoon kosher salt  
fresh ground pepper to taste  
Insert the blade assembly in the work bowl. Put the garlic into the work  
bowl and process on High for 30 seconds. Add sage and pulse on  
High 4 times. Add tomato and pulse on Low 4 times. Add remaining  
ingredients to work bowl; pulse on Low evenly 6 to 10 times to reach  
desired consistency. Season to taste. Serve with crackers or as a topping  
for bruschetta. For a smoother spread, add 2 to 4 tablespoons water and  
process on Low until smooth and creamy.  
Nutritional information per ¼-cup serving:  
Calories 120 (15% from fat) • carb. 20g • pro. 6g • fat 2g • sat. fat 0g  
• chol. 0mg • sod. 239mg • calc. 67mg • fiber 4g  
Tomato and Basil Topping for Bruschetta  
Makes 1 cup  
1
small garlic clove  
1½  
1
3
tablespoon fresh basil leaves  
pint grape tomatoes  
teaspoons extra virgin olive oil  
teaspoon salt  
½
Insert the blade assembly in the work bowl. Put garlic into the work bowl  
and run on High for 30 seconds. Add basil and pulse on High 4 times.  
Add remaining ingredients to work bowl; pulse on Low about 10 to 15  
times to reach desired consistency. Season to taste. Serve as topping for  
bruschetta.  
Nutritional information per serving:  
Calories 50 (61% from fat) • carb. 4g • pro. 1g • fat 4g • sat. fat 1g  
• chol. 0mg • sod. 301mg • calc. 8mg • fiber 1g  
25  
 
DESSERTS  
Chocolate Pistachio Macaroons  
A change from the traditional almond macaroon.  
Makes about 30 cookies  
½
¾
¼
4
cup shelled pistachios, unsalted  
cup granulated sugar, divided  
cup Dutch processed cocoa  
large egg whites  
1
cup mini chocolate morsels  
Preheat oven to 325°F. Line two 15 x 11½-inch baking sheets with  
parchment paper.  
Insert the blade assembly in the work bowl. Put the pistachios and ¼ cup  
of the sugar into the work bowl and process on High for 30 to 40 seconds  
until finely ground. Add cocoa and pulse on High 6 times to incorporate.  
Put the egg whites in a glass or stainless mixing bowl. Insert the blender  
fitted with the whisk attachment and beat whites on Low. After 1½ minutes  
add the remaining ½ cup of sugar and continue on High. Whites should  
reach firm peaks after 3 minutes.  
Fold the pistachio and cocoa mixture into the egg whites in three  
increments with a rubber spatula. Gently fold in the chocolate morsels,  
taking care not to deflate the mixture.  
Drop the batter in spoonfuls (2 tablespoons) onto the prepared baking  
sheets. Bake in preheated 325°F oven for 35 to 40 minutes, until the  
cookies lift easily from the baking sheet and cookie bottoms are smooth.  
Transfer the parchment with the cookies from the hot pan to a cool  
surface. Peel off the paper and store macaroons in airtight container once  
cooled.  
Nutritional information per macaroon:  
Calories 76 (38% from fat) • carb. 11g • pro. 1g • fat 3g • sat. fat 1g  
• chol. 0mg • sod. 11mg • calc. 4mg • fiber 2g  
26  
 
Sweet Whipped Cream  
Sweetened whipped cream is the perfect finish for just about any  
dessert, or spoon a dollop over coffee or hot chocolate.  
Makes 2 cups  
1¼  
2
1½  
cups heavy cream, chilled  
tablespoons granulated sugar  
teaspoons pure vanilla extract  
Put the cream, sugar and vanilla into a large stainless or glass mixing  
bowl. Insert the blender fitted with the whisk attachment. Start the blender  
on Low but be careful to have the whisk just skim the surface of the  
cream. Blend until the cream gains some body and then move the blender  
in an up-and-down motion throughout the bowl. Switch to High for the last  
20 seconds. Whipped cream will reach soft peaks in 50 to 60 seconds.  
Nutritional information per serving (2 tablespoons):  
Calories 70 (86% from fat) • carb. 2g • pro. 0g • fat 7g • sat. fat 4g  
• chol. 25mg • sod. 7mg • calc 12mg • fiber 0g  
Cocoa Whipped Cream: Put 1¼ cups heavy cream, 3 tablespoons  
granulated sugar, 1 tablespoon unsweetened cocoa, and 1 teaspoon pure  
vanilla extract into mixing bowl. Whip as directed.  
Berry Coulis  
This versatile dessert sauce could not be easier.  
Makes 1¼ cups  
1
¼
½
12-ounce bag of frozen mixed berries, thawed  
cup granulated sugar  
teaspoon fresh lemon juice  
Put all ingredients into a 2½-quart saucepan. Bring mixture to a simmer  
over medium heat and cook for about 5 minutes to melt the sugar. Insert  
the blender into the saucepan, making sure the protective guard is  
submerged. Blend on Low, using an up-and-down motion until ingredients  
are well combined, about 30 to 40 seconds. Strain the sauce through a  
fine mesh strainer and serve.  
Nutritional information per ¼-cup serving:  
Calories 86 (4% from fat) • carb. 22g • pro. 0mg • fat 0g • sat. fat 0g  
• chol. 0mg • sod. 25mg • calc. 14mg • fiber 4g  
27  
 
WARRANTy  
LIMITED THREE-yEAR WARRANTy  
This warranty is available to consumers only. You are a consumer  
if you own a Cuisinart® Smart Stick® Two Speed Hand Blender that  
was purchased at retail for personal, family or household use. Except  
as otherwise required under applicable law, this warranty is not  
available to retailers or other commercial purchaser or owners.  
We warrant that your Cuisinart® Smart Stick® Two Speed Hand  
Blender will be free of defects in materials and workmanship under  
normal home use for 3 years from the date of original purchase.  
fast, efficient way to complete your product registration. However,  
product registration does not eliminate the need for the consumer to  
maintain the original proof of purchase in order to obtain the  
warranty benefits. In the event that you do not have proof of  
purchase date, the purchase date for purposes of this warranty will  
be the date of manufacture.  
If your Cuisinart® Smart Stick® Two Speed Hand Blender should  
prove to be defective within the warranty period, we will repair it, or if  
we think necessary, replace it. To obtain warranty service, simply call  
our toll-free number 1-800-726-0190 for additional information from  
our Customer Service Representatives or send the defective product  
to Customer Service at  
Cuisinart  
7811 North Glen Harbor Blvd.  
Glendale, AZ 85307.  
To facilitate the speed and accuracy of your return, please enclose  
$10.00 for shipping and handling of the product.  
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. Lost  
and/or damaged products are not covered under warranty.  
Please be sure to include your return address, daytime phone  
number, description of the product defect, product model # (located  
on bottom of product), original date of purchase, and any other  
information pertinent to the product’s return.  
CALIFORNIA RESIDENTS ONLy  
California law provides that for In-Warranty Service, California  
residents have the option of returning a nonconforming product  
(A) to the store where it was purchased or  
28  
 
(B) to another retail store that sells Cuisinart products of the same  
type.  
The retail store shall then, at its discretion, either repair the product,  
refer the consumer to an independent repair facility, replace the  
product, or refund the purchase price less the amount directly  
attributable to the consumer’s prior usage of the product. If either of  
the above two options does not result in the appropriate relief to the  
consumer, the consumer may then take the product to an  
independent repair facility if service or repair can be economically  
accomplished. Cuisinart and not the consumer will be responsible for  
the reasonable cost of such service, repair, replacement, or refund  
for nonconforming products under warranty.  
California residents may also, according to their preference, return  
nonconforming products directly to Cuisinart for repair, or if  
necessary, replacement, by calling our Consumer Service Center toll-  
free at  
1-800-726-0190.  
Cuisinart will be responsible for the cost of the repair, replacement, and  
shipping and handling for such products under warranty.  
BEFORE RETURNINg yOUR CUISINART® PRODUCT  
If you are experiencing problems with your Cuisinart® product, we  
suggest that you call our Cuisinart® Service Center at 1-800-726-  
0190 before returning the product to be serviced. If servicing is  
needed, a Representative can confirm whether the product is under  
warranty and direct you to the nearest service location.  
Your Cuisinart® Smart Stick® Two Speed Hand Blender has been  
manufactured to the strictest specifications and has been designed for  
use only in 120 volt outlets and only with authorized accessories and  
replacement parts. This warranty expressly excludes any defects or  
damages caused by attempted use of this unit with a converter, as well  
as use with accessories, replacement parts or repair service other than  
those authorized by Cuisinart. This warranty does not cover any  
damage caused by accident, misuse, shipment or other than ordinary  
household use. This warranty excludes all incidental or consequential  
damages. Some states do not allow the exclusion or limitation of these  
damages, so these exclusions may not apply to you. You may also  
have other rights, which vary from state to state.  
Important: If the nonconforming product is to be serviced by  
someone other than Cuisinart's Authorized Service Center, please  
remind the servicer to call our Consumer Service Center at 1-800-  
726-0190 to ensure that the problem is properly diagnosed, the  
product is serviced with the correct parts, and the product is still  
under warranty.  
29  
 
NOTES  
30  
 
NOTES  
31  
 
Tools and  
Gadgets  
Cookware  
Juicers  
Coffeemakers  
Blenders  
Cuisinart offers an extensive assortment of top quality products  
to make life in the kitchen easier than ever. Try some of our other  
countertop appliances and cookware.  
©2012 Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
12CE133064  
Trademarks or service marks of third  
parties referred to herein are the  
trademarks or service marks of their  
respective owners.  
IB-10944A  
 

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