Cuisinart Cooktop CSB 77 User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
Smart Stick® Hand Blender  
CSB-77  
For your safety and continued enjoyment of this product,  
always read the instruction book carefully before using.  
 
15. Do not use outdoors, or use 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. To reduce the risk of fire or electrical shock, do not operate any  
heating appliance beneath the mounting unit.  
19. Maximum rating of 200W is based on the chopper/grinder  
attachment that draws the greatest power.  
20. 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.  
CONTENTS  
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Whisk Tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Diagram. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Assembly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Blending Attachment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Chopper/Grinder Attachment . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Reversible Blade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Whisk Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Operation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Blending & Mixing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Whisking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Chopping/Grinding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14  
Frequent Uses for Chopper/Grinder Chart . . . . . . . . . . . . . . . . . . . 15  
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16  
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28  
3
 
UNPACKINg INSTRUCTIONS  
Place the package containing the Cuisinart® Smart Stick® 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. Use caution when  
removing and unpacking the storage stand.  
Before using the Cuisinart® Smart Stick® 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. Handle carefully; wash each individual blade assembly, mixing  
container and detachable shaft by hand or in the dishwasher.  
Dry thoroughly before use. Read all instructions completely for  
detailed operating procedures.  
FEATURES AND BENEFITS  
1. One-Touch On/Off Button: Allows you to activate the hand  
blender at the touch of a button. Simply press and hold down on  
the toggle switch to blend or pulse. Once the button is released,  
blending will stop.  
2. Comfort Handle: The handle allows you to control the hand  
blender with ease.  
3. Motor Body Housing  
4. Detachable Shaft: Pressing the release button on the back of the  
unit will detach the shaft for easy cleaning.  
5. Blending Attachment with Stainless Steel Blade and Blade guard:  
This attachment easily snaps into the motor body housing.  
The permanently mounted stainless blade is partially covered  
by a stainless housing that keeps splashing to a minimum.  
6. Whisk Attachment: Whisk attachment snaps into the motor body  
housing. This attachment is great for whipping cream, egg whites  
and other delectable treats.  
7. 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.  
8. Mixing Beaker: 2-cup mixing beaker is microwave - and  
dishwasher safe. Use this container to blend drinks, shakes,  
salad dressings and more. Designed for easy gripping and  
drip-free pouring.  
4
 
WHISK TIPS  
Use the whisk attachment for beating heavy cream or egg whites.  
It may also be used for whisking eggs for scrambled eggs or  
fluffy omelets.  
BEATINg 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 soft peaks form that do not droop. Beating the egg whites longer  
causes them to dry out and become even 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 soft peaks that don’t droop.  
BEATINg HEAvy CREAM  
When beating heavy cream, if possible and if 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. The cream  
should come out of the refrigerator just before whipping. Hold the  
whisk attachment so that it is just skimming the surface, and whip  
until the cream begins to thicken and develop some body; then  
immerse the whisk totally into the cream. 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.  
If it must be whipped ahead, add a whipped cream stabilizer such as  
Oetker® Whip It.  
Oetker® is a registered trademark owned by Dr. August Oetker Nahrungsmittel, KG, LP.  
5
 
Whisk Attachment  
Comfort  
Handle  
Cord  
Wrap  
Detachable  
gearbox  
On/Off  
Button  
Motor  
Body  
Housing  
Chopper/grinder  
Attachment  
Detachable  
Blending Shaft  
Reversible  
Blade  
Blade  
guard  
Stainless  
Steel  
Blending  
Blade  
6
 
ASSEMBLy  
BLENDINg ATTACHMENT  
1. Align the motor body with the blending attachment and slide the  
pieces together until you hear and feel the pieces click together.  
It may be helpful to press the release button when assembling.  
CHOPPER/gRINDER ATTACHMENT  
J
A. Chopper/grinder  
Prep Bowl  
H
B. Cover Slots (3)  
for Attaching  
Cover  
I
E
B
g
C. Metal Blade  
Assembly Shaft  
A
C
D. Rubber Feet  
F
E. Blade Assembly  
D
F. Blade Ring with  
Reversible Blade  
g. Plastic Blade  
Sheath  
H. Chopper/grinder Cover  
I. Lift Tabs  
J. Chopper/grinder Spline  
7
 
REvERSIBLE BLADE  
The Cuisinart® Smart Stick® 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 which  
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. Frequent Uses for Chopper/Grinder (page 15).  
Before you process any food, assemble the blender parts.  
1. Put the prep bowl on a flat, dry,  
2
stable surface. It should be close  
to an electrical outlet of the same  
voltage as stated on the rating  
plate on the Smart Stick® Hand  
Blender.  
E
C
2. The metal blade assembly shaft  
(C) is attached to the bottom of  
the prep bowl. If not already in  
place, slide the fully assembled  
blade assembly (E) over the top of  
the metal blade assembly shaft.  
BLUNT SIDE UP  
A
SHARP SIDE  
K-NOTCH  
2a. Putting together the blade  
assembly: Connect the blade ring  
(F) to the plastic blade sheath (G).  
Line up the blade ring opening  
with the plastic sheath. Let the  
blade ring slide to the bottom of  
the plastic sheath. HOLD THE  
BLADE RING BY THE CENTRAL HUB HOLDING RIBS (grips) (K)  
ONLY. DO NOT TOUCH THE RAZOR-SHARP BLADES.  
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.  
(See the section on processing food for information about when  
to use the sharp edge.)  
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, for information about when to use  
the blunt edge.)  
There are notches (C) on opposite sides of the interior of the hub.  
These fit over ridges on the sides of the plastic blade sheath.  
8
 
F
M
L
g
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.  
3. Connect the Smart Stick® Hand Blender motor body to the top of  
the chopper/grinder attachment cover. Align the spline in the  
chopper/grinder cover’s drive shaft with the ribbed opening on  
the underside of the motor body. When aligned properly, slide  
the two pieces together until they mate. You will feel and hear a  
slight click. It may be helpful to press the  
rubber release button when sliding  
these pieces together.  
3.  
4. With the hand blender in place,  
locate the chopper/grinder cover  
and put it on top of the prep bowl.  
Motor  
Body Bottom and  
4a. Be sure that the 3 ridges  
Chopper/grinder  
Cover Top view  
(cover slots) at the top of the  
prep bowl line up with the  
3- knotches in the underside  
of the chopper/grinder cover,  
and that the cover is seated  
all around the top of the  
prep bowl.  
4b. Rotate cover clockwise to  
secure it to the prep bowl.  
9
 
4a.  
4b.  
5. Plug the power cord of the Smart Stick® Hand Blender into an  
electrical outlet.  
6. Put one hand on the cover of the chopper/grinder attachment,  
while gripping the Smart Stick® Hand Blender motor body handle  
with the other. Press the High or Low button with your fingers to  
start the motor and run the chopper/grinder.  
To turn the unit off, remove your fingers from the selected button.  
7. WHEN THE BLADE STOPS MOVING, unplug the Smart Stick®  
Hand Blender, remove the motor body from the chopper/grinder  
cover, and remove the cover from the prep bowl.  
WHISK ATTACHMENT  
1. Align the end of the whisk (A) with the small opening  
of the whisk gearbox (B).  
2. Push end into opening until it locks into position (C).  
3. Align the motor body with the assembled whisk  
attachment and slide the pieces together until  
you hear and feel the pieces click together.  
It may be helpful to press the release button  
when assembling.  
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OPERATION  
BLENDINg & MIxINg  
The specially designed blade is for mixing and stirring all kinds of  
foods, including salad dressings, powdered drink products, and  
sauces. It is ideal for combining dry ingredients, and can be used to  
emulsify mayonnaise, too.  
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 liquid recipes. Be careful never to  
remove the Cuisinart® Smart Stick® Hand Blender from the liquid  
while in operation.  
1. Insert the blending attachment into the motor body.  
(See Assembly for Blending Attachment, page 7.)  
2. Plug electrical cord into an electrical wall socket.  
3. Insert blending shaft into mixture to be blended.  
4. Press and hold the ON/OFF button. The hand blender will  
continue to run as long as the switch is pressed in. To turn hand  
blender OFF, release the ON/OFF button and the motor will stop.  
5. Do not hold the button ON for longer than 50 seconds at a time.  
6. Unplug immediately after use.  
WHISKINg  
1. Insert the whisk attachment into the motor body. (See Assembly  
for Whisk Attachment, page 10.)  
2. Plug electrical cord into an electrical wall socket.  
3. Insert the whisk into mixture to be blended.  
4. Press and hold the ON/OFF button. The hand blender will  
continue to run as long as the switch is pressed in. To turn hand  
blender OFF, release the ON/OFF button and the motor will stop.  
5. Do not hold the button ON for longer than 20 seconds at a time.  
See Recipes.  
6. Unplug immediately after use.  
11  
 
CHOPPINg AND gRINDINg  
Processing Food  
1. Put the prep bowl firmly on a flat sturdy surface like a countertop.  
Be sure the blade is assembled to use the blade edge that is  
appropriate for the food to be processed.  
2. Put food into the prep bowl. Be sure the food is cut into small  
pieces, and the bowl is not overloaded.  
3. Put the chopper/grinder cover on top of the prep bowl. Be sure  
the cover is properly seated.  
4. Press the ON/OFF button on the Smart Stick® Hand Blender.  
5. Do not operate the chopper/grinder attachment for longer than  
15 seconds at a time.  
Note: Due to the powerful motor provided with this unit,  
Cuisinart recommends using one hand to support the chop-  
per/grinder during operation.  
6. When you have finished processing the food, stop the machine  
by taking your fingers off the ON/OFF button.  
7. WHEN THE BLADE STOPS MOVING, remove the Smart Stick®  
Hand Blender motor body from the chopper/grinder cover, and  
remove the cover from the chopper/grinder.  
8. Unplug the unit.  
9. Carefully remove the blade assembly, holding it by the gripping  
ridges on the plastic sheath. NEVER TOUCH THE BLADE ITSELF.  
10. Remove food with the spatula.  
Note: Do not operate the Smart Stick® Chopper/grinder  
attachment without food in the prep bowl.  
CLEANINg AND MAINTENANCE  
SMART STICK® HAND BLENDER  
Always clean the Smart Stick® 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  
which could scratch the surface. To clean the blending shaft, wash by  
hand in hot water using mild detergent. Be mindful of the permanently  
mounted razor sharp edges.  
Never immerse the motor body in water.  
When the appliance has malfunctioned or has been dropped or  
damaged in any way or is not operating properly, return the appliance  
to the nearest Cuisinart Repair Center for examination, repair or  
mechanical or electrical adjustment.  
Any other servicing should be performed by an authorized service  
representative.  
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CHOPPER/gRINDER ATTACHMENT  
To simplify cleaning, rinse the prep bowl, cover, and blade immediately  
after use, so that food won’t dry onto them. Wash blade ring, plastic  
sheath, and prep bowl in warm soapy water. Rinse and dry. Wipe the  
underside of the chopper/grinder cover with a sponge or damp cloth  
to remove any food. Do not submerge the cover in water or put in  
the dishwasher. Wash the blade carefully. Avoid leaving it in soapy  
water where it could disappear from sight.  
If you have a dishwasher, you can wash the prep bowl blade assembly  
on the upper shelf. Insert the prep bowl upside down. Put the blade  
in the cutlery basket. 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 liquid.  
The Smart Stick® chopper/grinder attachment is intended for  
HOUSEHOLD USE ONLY. Any service, other than cleaning and normal  
user maintenance, should be performed by an authorized Cuisinart  
Service Representative.  
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 pieces apart.  
To clean the gearbox, simply wipe with a damp cloth.  
To clean the metal whisk, wash with warm, soapy water or in the  
dishwasher.  
Do not submerge the gearbox in water or any other liquid.  
13  
 
TIPS AND HINTS  
1. Liquid should come within an inch of where the shaft attaches to  
the motor housing.  
2. Some spices may scratch the chopper/grinder attachment.  
3. When using with a nonstick cooking surface, be careful not to  
scratch the coating with the hand blender.  
4. Do not immerse motor body housing, chopper/grinder cover, or  
whisk gearbox in water or any other liquid.  
5. Cut most solid foods into ½-inch cubes for easy blending.  
Suggestion: use chopper/grinder for chopping and grinding  
solid foods.  
6. Pour liquid ingredients into the mixing container first, unless  
recipe instructs otherwise.  
7. To avoid splashing, don’t turn the hand blender on until the blade  
is beneath the surface of the mixture and do not pull the hand  
blender out of the mixture while blender is running.  
8. Do not let hand blender stand in a hot pot on stove while not  
in use.  
9. Do not put fruit pits, bones, or other hard material into the  
blending mixture, as these are liable to damage the blades.  
10. Do not fill mixing containers too full. The level of mixture will rise  
when blending, and can overflow.  
11. Adding liquids that are warm, not cold, facilitates blending solids  
with liquids.  
12. For recipes calling for ice, use crushed ice (not whole cubes) for  
best results.  
13. Using a gentle up-and-down motion is the best way to blend and  
incorporate ingredients uniformly.  
14. To avoid spatter, turn the hand blender off and let the blade  
stop completely before lifting the unit out of the mixture you  
are processing.  
15. To whip air into a mixture, always hold the blade just under  
the surface.  
16. To make a soup creamy in texture, use the hand blender to purée  
the soup solids to the desired consistency using a gentle up-and-  
down motion right in the saucepan. You can quickly change your  
soup into a thick and creamy blend.  
17. If you are making a dip or spread, it is not necessary to process  
completely into a smooth purée; leave some texture for interest.  
18. When making compound butters, remove the butter from the  
refrigerator and let it come to room temperature before blending  
in the ingredients.  
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FREQUENT USES FOR CHOPPER/gRINDER  
Ingredient  
Suggested Blade  
Comments  
Baby foods (always consult a  
pediatrician or family  
Place small amounts of cooked foods into  
chopper/grinder bowl. Add small amount  
of appropriate liquid. Pulse to chop,  
then hold to blend  
Sharp Blade  
physician for appropriate  
food recommendations  
Bread Crumbs -  
Pulse to chop, then process until  
desired consistency is reached  
Sharp Blade  
Dull Blade  
fresh or dry (day old)  
Hard Cheese (Asiago, Locatelli,  
Parmesan, Romano, etc.) ( Not  
recommended for softer cheeses  
unless making a dip or dressing)  
Cut into .25 inch pieces. Pulse to chop  
then process until desired consistency is  
reached  
Cut into .5 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  
Dull Blade  
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  
Sharp Blade  
garlic  
Sharp Blade  
Sharp Blade  
Peel up to six cloves. Pulse to chop  
Peel, cut into .5 inch pieces. Pulse to chop  
.5 ounce at a time  
Root ginger (fresh)  
general Spices (dill, poppy, star  
Pulse to chop until desired consistency.  
Pulse with sharp blade to get a fine chop  
Dull Blade  
anise, etc.)  
Herbs (fresh)  
Nuts  
Sharp Blade  
.5 cup; must be clean/dry. Pulse to chop  
Shelled, toast first for best flavor. Pulse to  
chop, process up to .5 cup at a time, until  
desired consistency is reached. May be  
processed to nut-butter stage.  
Dull Blade  
Peel, cut into 1/2 inch pieces. Pulse to  
chop, up to 1/2 cup at a time, until desired  
chop is reached.  
Onion  
Sharp Blade  
Cut into .5 inch pieces; pulse to chop, up  
to 1/2 cup at a time. Add cooking liquid,  
stock or milk to process to a puree. It is not  
recommended for making mashed  
potatoes.  
vegetables (cooked)  
Sharp Blade  
Sharp Blade  
Peel as needed, cut into 1/2 inch pieces.  
Peel celery with peeler to remove tough  
strings. Chop/process up to a 1/2 cup at  
a time.  
vegetables (uncooked)  
Meat  
Sharp Blade  
Dull Blade  
6 oz. or 175g, cut into .5 inch pieces  
Simple Blending  
15  
 
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  
1–2  
teaspoons honey (optional)  
Put soy milk, protein powder, blueberries, banana, flaxseed oil and honey if using  
into mixing bowl. Insert the hand blender, making sure the protective guard is  
submerged. Blend, 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 mixing bowl. Insert the blender, making sure the protective  
guard is submerged. Blend, using a gentle up-and-down motion until ingredients  
are well combined, about 30–35 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  
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Frozen Coffee Frappé  
Makes one 12-ounce shake  
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 bowl. Insert blender, making sure the protective  
guard is submerged. Blend, using an up-and-down motion until ingredients  
are well combined, about 20–30 seconds.  
For a thicker style milkshake:  
In mixing bowl put 1 cup coffee ice cream. Add ¼ cup brewed coffee and  
1 tablespoon of fat-free milk. Blend using the same technique as above.  
For a Mudslide variation:  
Add 1 tablespoon each of Irish Cream liqueur and Kahlúa®.  
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  
Kahlúa® 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
1–2  
tablespoon Triple Sec or grand Marnier®  
teaspoons granulated sugar  
Put ingredients into mixing bowl. Insert the blender, making sure the protective  
guard is submerged. Blend, 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 0mg • chol. 0mg • sod. 2mg • calc. 9mg • fiber 2g  
Grand Marnier® is a registered trademark owned by the Société des Produits Marnier-LaPostolle.  
17  
 
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 to16 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 Cuisinart® saucepan. Cook  
over medium heat, stirring constantly to heat 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  
has melted, remove cinnamon sticks and stir in vanilla. Insert the blender and  
process about 1 minute using a gentle up-and-down motion. Continue blending  
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 3–4 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
ounces shallot, peeled  
1
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 broth  
teaspoon kosher salt  
teaspoon freshly ground pepper  
teaspoon dried basil  
cup heavy cream (optional)  
Insert the blade assembly, sharp side up in the prep bowl. Put the shallot into the  
prep bowl, insert the blender, making sure the protective guard is submerged.  
Pulse 10 times to finely chop.  
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Melt butter in a 3-quart saucepan over medium low heat. Sweat the shallots  
and crushed garlic 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, using a gentle up-and-  
down motion until ingredients are well combined, about 40 - 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 potato, peeled, cut into ½-inch cubes  
cup white wine  
cups chicken stock or vegetable stock  
teaspoon lemon or lime juice  
Put a 4-quart saucepan over medium heat and add olive oil. Sweat  
leeks for about 6–8 minutes until very soft. Add curry powder, turmeric,  
and salt to leek mixture and cook for about 1–2 minutes.  
Add cauliflower florets and potato. 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  
low. Simmer for about 25 minutes or until the vegetables are very soft.  
Insert the hand blender into the saucepan, making sure the protective  
guard is submerged. Blend, using an up-and-down motion until ingredi-  
ents are well combined, about 45–50 seconds. Add lemon juice. Taste  
and adjust seasoning accordingly.  
19  
 
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
3
½
¼
¼
¼
medium yellow onion, peeled, roughly chopped  
garlic cloves, peeled and smashed  
medium red peppers (about 6 ounces each), roughly chopped  
teaspoon kosher salt  
teaspoon freshly ground pepper  
cup dry white wine  
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 vegetables slowly until softened, about 15–20 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, using an up-and-down motion until ingredients are smooth and  
well combined, about 50 - 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  
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), cut into quarters  
large garlic clove, peeled  
1
jalapeño pepper (approximately ½ ounces), cut in half,  
seeds and stem removed  
1
tablespoon unsalted butter  
1
tablespoon flour  
1½  
¾
cups chicken stock  
teaspoon kosher salt  
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Preheat oven to 450°F. Put peppers on a baking sheet and roast until very dark and  
skin is coming away from the pepper, about 30 minutes. Put roasted peppers into  
a mixing bowl and cover with plastic wrap in order for the skins to loosen, about  
15 minutes.  
Insert the blade assembly in the prep bowl. Put the onion, garlic, and jalapeño into  
the prep bowl and pulse approximately 8 times to a rough chop.  
Peel the cooled peppers, discarding all skin, seeds, and stems. Place in prep bowl  
and pulse 6 times to chop.  
Place a 3½ - quart sauté pan over medium heat and add the butter. Add the  
onion, garlic and jalapeño mixture and sauté for about 4–5 minutes and 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, using an up-and-down motion until ingredients are well  
combined, about 40–60 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  
1
tablespoon olive oil  
4
2
3½  
3
3
3
1
¼
1
ounces yellow onion, cut into quarters  
garlic cloves, peeled and crushed  
ounces red pepper, cut into 1-inch pieces  
ounces eggplant, peeled and cut into 1-inch pieces  
ounces zucchini, cut into 1-inch pieces  
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 prep bowl. Put the onion into the prep bowl and  
pulse 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 to the pan and reduce heat to low. One at a time, put the  
remaining vegetables into the prep 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.  
21  
 
Insert the blender into the saucepan, making sure the protective guard is  
submerged. Blend, using an up-and-down motion until ingredients are well  
combined, about 50–60 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 vinaigrette 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 a mixing bowl. Process until combined, about 10–15  
seconds. Keep unused portions in an airtight container in the refrigerator up to 2  
weeks.  
Nutritional analysis per tablespoon:  
Calories 91 (98% from fat) • carb. 0g • pro. 0g • fat 10g  
• sat. fat 1g • chol. 0mg • sod. 23mg • calc. 0mg • fiber 0g  
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  
garlic clove roasted*  
tablespoons fresh lemon juice  
tablespoons red or white wine vinegar  
tablespoons lowfat 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)  
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Insert the blade assembly in the prep bowl. Put the cheese cubes into the prep  
bowl. Pulse to chop, 10 times, then process to chop finely, about 15–20 seconds.  
Add remaining ingredients to prep bowl. Process for about 30–40 seconds, until  
creamy and totally emulsified.  
Nutritional analysis 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: Put 12 or more peeled cloves into a double thickness of aluminum  
foil, toss with a tablespoon of olive oil and fold the foil to seal. Roast in a 375˚F  
oven for 30–40 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  
¼
1
½
1
cup pasteurized liquid egg product (such as EggBeaters®)  
tablespoon fresh lemon juice  
tablespoon Dijon mustard  
cup vegetable oil  
¼
¼
teaspoon kosher salt  
teaspoon ground white pepper  
Put all ingredients in to a mixing bowl in order listed. Insert blender holding blade  
against bottom of container and process until mixture begins to thicken, about  
15 seconds. Continue processing with a gentle up-and-down motion until thick,  
about 20–30 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
1
red bell pepper (about 1 ounce), cut into ½-inch pieces (¼ cup)  
small garlic clove, peeled  
½
½
jalapeño pepper, stemmed and seeded, cut into ½-inch pieces  
small red onion (about 1½ ounces), peeled,  
cut into ½-inch pieces  
1
mango (12–14 ounces), peeled and pitted,  
cut in ½-inch pieces  
1½  
tablespoons fresh cilantro leaves  
23  
 
2
1½  
teaspoons fresh lime juice  
teaspoons rice vinegar (may use raspberry or  
white balsamic vinegar)  
½
teaspoon honey  
Insert the blade assembly in the prep bowl. Put the red bell pepper pieces into  
the prep bowl and use the pulse to coarsely chop, 6–8 pulses. Transfer to a  
1-quart bowl and reserve. Add the garlic, jalapeño pepper and onion to the prep  
bowl, pulse 5 to 10 times to chop. Remove and add to chopped red pepper. Add  
mango and cilantro to prep bowl and pulse until mango reaches desired chopped  
consistency, about 10 to 20 pulses. 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  
guacamole  
An all-time favorite, served with guacamole with tortilla chips or veg-  
etable crudités.  
2
Makes 3 cups  
1
1
½
1
garlic clove, peeled and smashed  
green onion, trimmed and cut into ½-inch pieces  
jalapeño pepper, cored, seeded and cut into ½-inch pieces  
ripe avocado (about 10 ounces), peeled and pitted,  
cut into ¾-inch chunks  
1
tablespoon fresh lime juice  
¼
¼
¼
teaspoon cumin  
teaspoon powdered coriander  
teaspoon kosher salt  
Insert the blade assembly in the prep bowl. Put the garlic, green onion and  
jalapeño pepper into the prep bowl. Pulse to chop, 10–12 times. Add avocado,  
lime juice, cumin, coriander and salt. Pulse to chop avocado, 10 times, then  
process 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 analysis per tablespoon:  
Calories 25 (72% from fat) • carb. 2g • pro. 0g • fat 2g  
• sat. fat 0g • chol. 0mg • sod. 65mg • calc. 3mg • fiber 1g  
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Roasted Pepper Tapenade  
Makes 1 cup  
1
1
small garlic clove, peeled  
jar (12-ounces) of 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 prep bowl. Put garlic into the prep bowl and  
process for 10–15 seconds; scrape bowl.  
Add remaining ingredients to prep bowl and pulse evenly 10–15 times to reach  
desired consistency. Season to taste. Serve with crackers or crostini.  
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
6
small garlic clove, peeled  
fresh sage leaves  
½
1
ounce tomato  
can (19 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 prep bowl. Put garlic into the prep bowl and  
process for 30 seconds. Add sage and pulse 4 times. Add tomato and pulse 4  
times. Add remaining ingredients to prep bowl and pulse evenly 6–10 times to  
reach desired consistency. Season to taste. Serve with crackers or as a topping  
for bruschetta. For a smoother spread, add 2–4 tablespoons water and process  
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  
25  
 
Tomato and Basil Topping  
Makes 1 cup  
1
1½  
1
3
½
small garlic clove, peeled  
tablespoons fresh basil leaves  
pint grape tomatoes  
teaspoons extra virgin olive oil  
teaspoon salt  
Insert the blade assembly in the prep bowl. Put garlic into the prep bowl and run  
for 30 seconds. Add basil and pulse 4 times.  
Add remaining ingredients to prep bowl and pulse about 10–15 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  
DESSERTS  
Chocolate Pistachio Macaroons  
A change from the traditional almond macaroon.  
Makes about 30 cookies  
¾
½
¼
4
cup granulated sugar  
cup shelled pistachios, unsalted  
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 into the prep bowl. Put ¼ cup of the sugar and the  
pistachios in the prep bowl and process for 30–40 seconds until finely ground.  
Add cocoa and pulse 6 times to incorporate.  
Put egg whites in a glass or stainless mixing bowl. Insert the blender  
fitted with the whisk attachment and beat whites. After 1½ minutes add the batter  
remaining ½ cup of sugar. 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 batter.  
Drop the batter in spoonfuls (2 tablespoons) onto the prepared baking sheets.  
Bake in preheated 325°F oven for 35–40 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 in airtight container once cooled.  
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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  
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 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. Whipped cream will reach soft peaks between 50 - 60 seconds.  
Nutritional information per serving (2 tablespoons):  
Calories70 (86% from fat) • carb. 2g • pro. 0g • fat 7g  
• sat. fat 4g • chol. 25mg • sod. 7mg • calc. 12mg • fiber 0g  
Cocoa Whipped Cream: Place 1¼ cups heavy cream, 3 tablespoons granulated  
sugar, 1 tablespoon unsweetened cocoa, and 1 teaspoon vanilla in mixing bowl.  
Whip as directed.  
Berry Coulis  
This versatile dessert sauce could not be easier.  
Makes 1¼ cup  
1
¼
½
frozen mixed berries, thawed (12-ounces)  
cup granulated sugar  
teaspoon fresh lemon juice  
Put all ingredients in a 2½- quart saucepan. Over medium heat bring mixture to  
a simmer and cook for about 5 minutes to melt the sugar. Insert the blender into  
the saucepan, making sure the protective guard is submerged. Blend, using an  
up-and-down motion, until ingredients are well combined, about 30–40 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® 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 purchasers or owners.  
We warrant that your Cuisinart® Smart Stick® Hand Blender will be free of  
defects in materials and workmanship under normal home use for 3 years  
from the date of original purchase.  
We recommend that you visit our website, www.cuisinart.com for a 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® 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  
(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  
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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® 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  
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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.  
©2011 Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
Other trademarks or service marks  
referred to herein are the trademarks or  
service marks of their respective owners.  
11CE126215  
IB-5338C  
 

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