Cuisinart SPB 6SS User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
SMARTPOWER  
C
LASSIC6-SPEED BLENDER  
SPB-6SS Series  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
INTRODUCTION  
UNPACKING INSTRUCTIONS  
Now you don't need to guess which blending speed to use for your  
favorite drinks, smoothies, dips, soups or salsas! The Cuisinart®  
SmartPower ClassicTM Blender makes it simple, putting the names  
of the 6 most common blending functions right around the dial.  
You'll love the instant ice crush capability, and the recipes in the  
back of this book are a great way to familiarize yourself with  
everything this powerful everyday blender can do!  
1. Place the gift box containing your Cuisinart® SmartPower  
Classic™ 6-Speed Blender on a flat, sturdy surface before  
unpacking.  
2. Remove instruction booklet and other printed materials from  
top of corrugated insert. Next remove the top corrugated insert.  
3. Carefully lift blender jar from box and set aside. Be careful not  
to tip the jar when removing.  
4. Remove the lower corrugated insert containing the blender  
base.  
To assemble the blender, follow the Assembly instructions on page  
4 of this instruction booklet. Replace all corrugated inserts in the  
box and save the box for repackaging.  
Before using for the first time: Wash all parts according to the  
Cleaning and Maintenance section on page 6 of this booklet to  
remove any dust or residue.  
CONTENTS  
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2  
Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3  
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3  
Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4  
Use and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4  
Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4  
Helpful Reminders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5  
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5  
Easy Reference Guides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5  
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6  
Dos and Don’ts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7  
Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8  
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9  
Warranty Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18  
3
b. Pulse Button  
FEATURES AND BENEFITS  
Set the dial to the desired speed and press the Pulse  
button. Pulse at any speed to blend ingredients only as  
much as needed.  
2.  
1.  
1. Cover  
Just press on. Tightfitting  
c. Ice Crush Button  
seal resists leakage.  
3.  
Press the ice crush button to begin crushing. This button is  
preset to the best speed for crushing ice.  
2. 1-oz. Measured Pour Lid  
Allows you to measure  
9. Slip-proof Feet  
and add ingredients with-  
out removing the cover.  
Prevent movement during use and prevent damaging marks  
on countertops or tables.  
3. 50-oz. Stainless Steel  
Jar with Pour Spout  
Has a unique, sturdy,  
widemouth design and a  
pour spout for no-mess  
pouring.  
10. Cord Storage (not shown)  
Keeps countertop safe and neat by conveniently storing  
excess cord.  
5.  
6.  
USE AND CARE  
(d)  
4. Leak-proof Rubber  
Gasket (not shown)  
Holds the stainless jar  
snugly in position for safe  
operation.  
ASSEMBLY  
7.  
To use your Cuisinart® SmartPower  
8a.  
ClassicBlender, begin by assembling  
8.  
8c.  
(c)  
the blender jar.  
1. Turn the blender jar (a) upside  
down, and place it flat on a  
sturdy surface.  
2. Position the rubber gasket (b) on  
the round opening on the bottom  
of the blender jar.  
3. Turn the cutting assembly (c) upside  
down, and place the blade end in the  
blender jar opening.  
8b.  
5. High-quality Cutting  
Assembly with Patented  
Stainless Steel Blades  
Is strong enough for all  
blender tasks, including  
tough jobs, from ice  
(b)  
(a)  
9.  
Note: Blades are sharp…  
handle carefully.  
crushing to chopping  
delicate herbs.  
Note: Blades are sharp… handle carefully.  
4. Secure the rubber gasket and cutting assembly into position  
by placing the smaller opening of the locking ring (d) on top of  
the cutting assembly. Engage threads by twisting the locking  
ring clockwise until tightened. Make sure locking ring is tightly  
fastened to blender jar. Once assembled, turn the blender jar  
right side up.  
6. Locking Ring  
Is self-aligning so that the stainless blender jar slides easily  
into position.  
7. Heavy-duty Motor Base  
Is so sturdy and stable, it will not “walk” on your counter –  
even during ice crushing!  
5. Push the cover onto the top of the blender jar. Push the meas-  
ured pour lid into the cover.  
8. 5-Speed Dial with Push-button Controls  
6. Place the blender jar on the motor base so that the jar mark-  
ings are facing you and the handle is positioned to one side.  
7. Plug in power cord. Your blender is now ready to be used.  
a. 5-Speed Dial Control  
Choose from 5 speeds that include stir, chop, mix, purée  
and liquefy to blend ingredients to the desired consistency.  
4
HELPFUL REMINDERS  
QUICK REFERENCE GUIDE  
• Once the cover is in position, additional ingredients can be  
added during blending by simply lifting the measured pour  
lid, adding ingredients, and replacing the measured pour lid.  
• Cover should always be in place while the unit is on.  
Warning: Do not place blender jar onto base while motor  
is running.  
To begin blending  
To change speeds  
To pulse  
Turn dial to desired speed and press  
the ON button for continuous blending.  
While blender is running,  
turn dial to desired speed.  
Turn dial to desired speed  
and press the PULSE button.  
Press and release  
To crush ice  
• Do not twist locking ring off blender jar when removing blender jar  
from base. Simply lift blender jar from motor base.  
• Boiling liquid or solid frozen foods (with the exception of ice cubes  
or 12-inch [1.3 cm] pieces of frozen fruit) should never be placed  
in the blender jar.  
ICE CRUSH button as needed.  
Press OFF button.  
To stop blending  
(and deactivate blender)  
To stop blending  
Release button.  
(in pulse or ice crush mode)  
• Do not place ice, frozen foods or very cold liquids into a blender  
jar which has come directly from a hot dishwasher.  
• Do not place very hot liquids or foods into a blender jar which has  
come directly from the freezer. Boiling liquids should cool for  
5 minutes before being placed in blender jar.  
• Follow Cleaning and Maintenance instructions on page 6 prior to  
your first use.  
SPEED SELECTION GUIDE  
Refer to this guide to choose the best speed for your desired result.  
Ingredient/Recipe  
Reconstituting frozen juice  
concentrates  
Speed  
Mix  
Result  
Smooth and full-bodied  
Mayonnaise  
Salad Dressings  
Mix  
Purée  
Thick and creamy  
Completely blended  
and emulsified  
OPERATION  
1. Place the motor base of your Cuisinart® SmartPower Classic™  
Blender onto a flat, sturdy surface. It is important that the  
surface be clean and dry. Assemble the blender by following  
the assembly instructions. Once the jar is assembled and is in  
position on the motor base, plug the Cuisinart® SmartPower  
ClassicBlender into an electrical outlet.  
Nuts (shelled, 12 cup or less  
at a time)  
Chop  
Pulse to chop  
Coarse to fine  
Heavy or whipping cream  
Stir – pulse  
Thick creamy topping  
Bread, Cookies or Crackers  
(12-inch pieces, 1 cup or  
less at a time)  
Purée –  
pulse/blend  
Coarse to fine as desired  
2. Add all necessary ingredients to the blender jar, and replace  
the cover. You may add more ingredients by lifting the  
measured pour lid and dropping ingredients through the fill  
area. Replace the measured pour lid after adding ingredients.  
Do not place hands into blender jar with blender  
plugged in.  
Grating/chopping citrus zest  
(add 1-2 tsp. sugar or salt  
from recipe)  
Purée –  
pulse/blend  
Uniformly fine  
Smoothies, shakes, health drinks  
Baby foods/fruit and vegetable  
purées  
Liquefy  
Liquefy  
Smooth, creamy and thick  
Smooth and creamy  
Note: Add liquid ingredients first, then follow with solid ingredients.  
This will provide more consistent blending and prevent unnecessary  
stress on the motor.  
Frozen cocktails  
Hard cheeses  
Liquefy  
Purée –  
Thick and slushy  
Coarse to fine  
Note: To remove blender jar cover, lift edge of cover upwards.  
Lifting measured pour lid will not remove cover.  
pulse/blend  
Purée/liquefy – Coarse to fine  
pulse/blend  
Spices  
Ice  
Ice crush,  
Coarse crush to snowy  
pulse or continuous  
5
3. TO START BLENDING: Choose a speed for blending your  
ingredients. Press the ON button for continuous blending. The  
LED light will illuminate when the blender is on.  
7. TO DISLODGE FOOD: Use a rubber or plastic spatula to help  
remove food lodged around the cutting assembly. DO NOT  
USE SPATULA UNTIL YOU HAVE TURNED THE BLENDER  
OFF. Replace the cover and measured pour lid and continue  
blending, if necessary. Make sure spatula is not inside the  
blender jar before blending.  
4. TO STOP BLENDING: To stop the blending process, push the  
OFF button.  
8. WHEN FINISHED BLENDING: Press the OFF button and  
unplug the blender from the electrical outlet. Never remove the  
blender jar from the motor base until the blender is off. Do not  
twist locking ring off blender jar when removing jar from motor  
base. Simply lift blender jar from motor base. Do not place  
hands into blender jar with blender plugged in.  
CLEANING AND MAINTENANCE  
Always unplug your Cuisinart® SmartPower ClassicBlender  
from the electrical outlet before cleaning. The blender is made  
of corrosion-resistant parts which are easy to clean. Before first  
use and after every use, clean each part thoroughly. Periodically  
check all parts before reassembly. If any part is damaged or  
blender jar is chipped or cracked, DO NOT USE BLENDER.  
5. PULSE MODE: The pulse mode allows you to create a burst  
of power for quick, efficient blending. To use the pulse  
function, choose a speed for blending your ingredients. Push  
and release the PULSE button. Repeat as desired. You  
determine the duration of each pulse. While you are pulsing,  
the LED indicator light will glow. The pulse function can be  
used to break apart larger pieces of food or to control the  
texture of food when chopping. The pulse function is also  
effective in starting the blending process when you do not  
want continuous power, or when processing items that do  
not require an extended amount of blending.  
Remove the blender jar from the motor base by lifting straight up  
and away. Twist off the locking ring by turning counterclockwise.  
Remove the cutting assembly and rubber gasket. Wash in warm  
soapy water, rinse, and dry thoroughly.  
Place the locking ring in the upper rack of the dishwasher or wash  
in warm water.  
6. TO CRUSH ICE: The Cuisinart® SmartPower ClassicBlender  
motor is strong enough to crush ice without liquid at any speed;  
however, for your convenience, we have preset the best speed  
for ice crushing. To give you greater control, the ice crush  
function automatically operates as a pulse function. To crush  
ice, place ice cubes in the blender jar, and place the cover  
and the measured pour lid on the blender jar. Press the  
ICE CRUSH button. Press the ICE CRUSH button in short  
pulses until ice is crushed to desired consistency. See the  
Recipe Tips section on page 8 for more details.  
CAUTION: Handle the cutting assembly carefully. It is SHARP  
and may cause injury. Do not attempt to remove blades from  
cutting assembly.  
Remove the blender jar cover and the measured pour lid. Wash in  
warm, soapy water; rinse and dry thoroughly, or place in upper rack  
of dishwasher. The blender jar must be washed in warm, soapy  
water and rinsed and dried thoroughly. The blender jar can also be  
placed upside down in dishwasher.  
Finally, wipe the motor base clean with a damp cloth to remove any  
residue, and dry thoroughly. Never submerge the motor base in  
6
water or other liquid, or place in a dishwasher.  
• When scraping the blender jar with a spatula, remove the food  
from the sides of the blender jar and place food in the center of  
the blender jar, over the cutting assembly.  
Tip: You may wish to clean your blender cutting assembly as  
follows: Squirt a small amount of dishwashing liquid into assembled  
blender jar and fill halfway with warm water. Select Mix and run for  
30 seconds, or as needed. Repeat, using clean tap water. Empty  
blender jar and carefully disassemble parts. Wash cutting assembly,  
gasket and locking ring in warm, soapy water. Rinse and dry all  
parts thoroughly.  
• When chopping fresh herbs, garlic, onion, zest, bread crumbs,  
nuts, spices, etc, make sure the blender jar and cutting assembly  
are completely dry.  
• Pulses should be short bursts. Space the pulses so the blades  
stop rotating between pulses. If food tends to stick to the sides  
of the blender jar when blending, pulse in short bursts.  
DOs and DON’Ts WHEN USING  
YOUR BLENDER  
Don’t:  
• Don’t store food or liquids in your blender jar.  
Do:  
• Don’t place cutting assembly and locking ring onto motor base  
without the blender jar attached.  
• Make sure the electrical outlet is rated at the same voltage as that  
stated on the bottom of the blender motor base.  
• Don’t attempt to mash potatoes, knead heavy dough, or beat  
egg whites.  
• Always use the blender on a clean, sturdy and dry surface.  
• Don’t remove blender jar while unit is on. Keep the blender jar  
cover on the blender jar while blending.  
Always add liquid ingredients to the blender jar first, then  
add remaining ingredients. This will ensure that ingredients  
are uniformly mixed.  
• Cut most foods into approximately 12-inch (1.3 cm) to  
1-inch (2.5 cm) cubes to achieve a more uniform result. Cut all  
cheeses into pieces no larger than 12-inch (1.3 cm).  
• Don't twist locking ring from blender jar when removing blender  
jar from motor base. Simply lift blender jar from motor base.  
• Don’t overprocess foods. Blender will achieve most desired  
results in seconds, not minutes.  
• Use the measured pour lid to measure liquid ingredients such  
as alcohol. Replace measured pour lid after ingredients have  
been added.  
• Don’t overload blender. If the motor stalls, turn the blender off  
immediately, unplug the unit, and remove a portion of the food,  
then continue.  
• Use a rubber or plastic spatula as needed, only when the blender  
is turned off. Never use metal utensils, as damage may occur to  
the blender jar or cutting assembly.  
• Don’t use any utensil inside the blender jar while the motor is on.  
• Don’t use any container or accessories not recommended by  
Cuisinart. Doing so may result in injury.  
• Place cover on firmly. Always operate the blender with the  
cover on.  
• Don’t place hands inside the blender jar when blender is  
plugged in.  
• Make sure locking ring is tightly attached to blender jar.  
• Don’t add boiling liquids or frozen foods (except ice cubes or  
• Always remove locking ring, cutting assembly, and rubber gasket  
before cleaning.  
1
2-inch pieces of frozen fruit) to stainless blender jar. Boiling liq-  
uids should cool for 5 minutes before being placed in blender jar.  
7
Pulse to chop cheese, 10–12 times, and blend until desired grind is  
reached. For best results, grind no more than 3–4 ounces of cheese  
at a time.  
RECIPE TIPS  
The simple recipes that follow include some old Cuisinart favorites  
as well as some creative combinations that are sure to please your  
friends and family. Thanks to the superior ice crushing power of  
the Cuisinart® SmartPower ClassicBlender, you’ll also be able to  
make delicious frozen drinks.  
Grinding Spices: For best results, blender jar and cutting assembly  
must be clean and dry. Add 1412 cup of spices/seeds/peppercorns to  
blender jar. Select Chop and pulse 10–15 times. Then blend  
continuously until desired texture is achieved. Turn blender off.  
Chopping Nuts: Place 12 cup shelled nuts in the blender jar and  
cover blender. Select Chop and pulse until desired chop is achieved.  
Pulse fewer times for coarsely chopped nuts. For best results  
Whipping Cream: If possible, chill blender jar and cutting assembly  
in refrigerator for 15 minutes. Add 1 cup heavy or whipping cream  
to blender jar. Cover jar. Select Stir (1-second pulses) 20–30  
times until cream is thickened. (Do not overprocess – bits of butter  
will begin to appear.) If desired add 1 tablespoon sugar and 1–2  
teaspoons of vanilla or other flavoring. Consistency with be that of a  
thickened but not fluffy whipped cream and is most appropriate for  
topping desserts or coffee drinks.  
process small amounts, 1⁄  
cup or less.  
2
Bread, Cookie or Cracker Crumbs: Break or cut bread, cookies or  
crackers into pieces 12-inch or less in size. For best bread results,  
use day-old bread (drier bread works best). Place bread, cookie or  
cracker pieces in blender jar. Select Purée and pulse to chop, then  
blend continuously until desired texture of crumbs is achieved. For  
best results process 1 cup or less at a time.  
When using the Cuisinart® SmartPower ClassicBlender to purée  
hot mixtures such as creamed soups and baby foods, strain the  
solids from the liquid, reserving the cooking liquid. Then place the  
cooked solids in the blender jar along with 12 to 1 cup of the  
reserved cooking liquid. Use the Pulse to chop, then blend until  
desired consistency/purée is reached. Blending hot mixtures is often  
better done in several batches.  
Crushing Ice: Add up to 10 standard ice cubes to the blender jar.  
Cover. Press the Ice Crush button, using short bursts, 10 times, or  
until cubes are the consistency of snow. Turn blender off. Pulse  
fewer times if coarsely chopped ice is desired.  
Grating Fresh Citrus Zest: For best results, blender jar and cutting  
assembly must be clean and dry. Remove zest from fruit in strips  
using a vegetable peeler; use a sharp knife to remove the bitter  
white pith from the underside of the zest. Cut strips in half. Process  
no more than 8 strips at a time (zest of 1 medium lemon). Add strips  
and 1 or more teaspoons of sugar or coarse salt (from recipe) to  
the blender jar. Cover blender jar. Select Purée; blend for 15–20  
seconds. Turn blender off.  
Allow hot foods to cool slightly before blending to prevent steam  
build-up which may cause the lid to lift up from the blender jar.  
Cover top of covered blender jar with a clean dish towel and hold  
down gently before and while blending.  
Keep your blender out on the counter within easy reach and you will  
be surprised how often you will use it.  
Keep ice cubes made of juices, yogurt, milk or fruit purées on  
hand and use instead of plain ice to make smoothies and frosty  
beverages without diluting the drink.  
Baby Food: Combine 1⁄  
cup cooked vegetables, fruit or meat with  
2
3–4 tablespoons liquid (water, milk, fruit juice, broth, or cooking  
liquid) from the family’s meal in the blender jar. Select Liquefy. Blend  
for 15–20 seconds until a smooth purée is reached. Add more liquid  
as necessary and process further until desired texture is reached.  
For “junior” type foods, select Purée and use the pulse. Always  
consult with your pediatrician/family physician concerning the best  
foods for your baby and when to introduce new foods to his/her diet.  
For quick cleaning, add 1 cup of warm water and a drop of liquid  
dish soap to the blender jar. Cover and blend on Mix for 30–40  
seconds. Discard the soapy water and rinse blender thoroughly  
before the next use.  
Xanthan gum may be added to dressings and marinades to prevent  
separation.  
Grinding Hard Cheese: Cut cheese into 12-inch pieces; remove all  
outer hard rind. Place cheese in blender jar. Select Chop or Mix.  
8
3
tangerine, and a sprinkling of fresh pome-  
granate seeds.  
4
cup mango, cut into  
1-inch pieces  
RECIPES  
Before starting any of these or your own  
recipes, make sure the Cuisinart® Smart  
Power ClassicBlender is properly  
1
medium banana, cut into  
Nutritional information per serving (1 cup):  
Calories 113 (3% from fat) • carb. 26g • pro. 3g  
fat 0g • sat. fat 0g • chol. 1mg • sod. 49mg  
calc. 100mg • fiber 2g  
1
2-inch slices  
1
cup ice cubes (about 6 standard)  
Layer the ingredients in the blender jar in  
the order listed. Place cover on blender jar.  
Select Liquefy and process for 25–30  
seconds until smooth.  
assembled. Follow the assembly directions  
on page 4 of this instruction booklet for  
correct blender assembly procedure.  
*You may use either freshly made pome-  
granate juice or purchased pomegranate  
juice. To prepare fresh pomegranate juice  
in your Cuisinart® SmartPower Classic™  
Blender, remove the seeds from a fresh  
pomegranate. Place in blender jar. Select  
Purée and blend until puréed. Press the  
purée through a fine mesh strainer to  
remove seed particles.  
Nutritional information is based on number  
of servings indicated. If a recipe produces  
a range of servings, it is based on the  
highest serving yield for that particular  
recipe. If a recipe has a lower fat option,  
that is the one used for nutritional analysis.  
Note: The riper the fruit, the sweeter the  
smoothie.  
Nutritional information per serving:  
Calories 101 (4% from fat) • carb. 25g • pro. 2g  
fat 0g • sat. fat 0g • chol. 0mg • sod. 10mg  
calc. 35mg • fiber 4g  
One average pomegranate will yield about  
1
2
cup fresh pomegranate juice.  
POMEGRANATE &  
STRAWBERRY SMOOTHIE  
SMOOTHIES, SHAKES,  
FRAPPÉS, FROZEN  
BEVERAGES  
BERRY, PEAR &  
With antioxidants and calcium, this  
delicious and refreshing smoothie is a  
great way to start the day. If desired, add  
a scoop of whey or soy protein powder.  
GINGER SMOOTHIE  
Makes about 6 cups  
3
4
cup cranberry juice  
cup pear nectar  
3
Makes about 6 cups  
4
FRESH FRUIT SMOOTHIE  
Layers of fresh fruit blend in just seconds  
to make this all-fruit smoothie.  
112  
cups pomegranate juice*  
2
pears, ripe but firm (about  
1 pound total), peeled, cored,  
cut into 1-inch pieces  
1
cup fat-free plain yogurt  
Makes six 8-ounce servings  
2
tablespoons honey (or to taste)  
1
cup lowfat vanilla yogurt  
1
2
cup orange juice  
12  
ounces partially thawed frozen  
strawberries (let stand at room  
temperature for about 10-15  
minutes before blending)  
3
4  
cup frozen raspberries  
1
cup cantaloupe, cut into 1-inch  
pieces  
1
1
2
teaspoon ginger (or 2  
tablespoon candied ginger)  
1
cup raspberries (fresh or frozen)  
8
ice cubes  
For garnish: orange or tangerine slices,  
fresh pomegranate seeds (about 12 table-  
spoon per serving)  
3
4  
cup pineapple chunks in 1-inch  
pieces (fresh or canned, drained)  
Place all ingredients in blender jar in order  
listed. Select Liquefy and blend for 30–35  
seconds, until smooth, creamy and  
completely emulsified.  
1
1
cup navel orange segments, cut  
into 1-inch pieces  
Place all ingredients (except garnish) in  
blender jar. Select Liquefy and blend for  
about 20–30 seconds until smooth, creamy  
and homogenous. Serve as is, or garnish  
each serving with a wedge of orange or  
cup strawberries, hulled and  
halved  
Serve garnished with fresh raspberries and  
mint leaves.  
9
Nutritional information per serving (1 cup):  
Calories 129 (5% from fat) • carb. 22g • pro. 2g  
fat 1g • sat. fat 0g • chol. 2mg • sod. 29mg  
calc. 82mg • fiber 3g  
Makes about 48 ounces  
Place all ingredients in blender jar in order  
listed. Select Liquefy and blend until  
smooth and creamy, about 20 seconds.  
Serve immediately or refrigerate.  
2
1
cups pineapple chunks  
medium banana, cut  
in 1-inch pieces  
Nutritional information per serving (based on 6 servings):  
Calories 135 (18% from fat) • carb. 25g • pro. 5g  
fat 2g • sat. fat 0g • chol. 0mg • sod. 10mg  
calc. 63mg • fiber 4g  
JUICE BAR ORANGE SMOOTHIE  
This calcium-rich smoothie makes a  
refreshing afternoon snack.  
1
1
2
cup orange juice  
cup fat-free vanilla yogurt  
cups frozen strawberries  
(do not thaw)  
Makes 4 servings  
4
strips orange zest, bitter white  
pith removed  
DULCE DE LECHE SHAKE  
Makes about 6 cups  
Place all ingredients in blender jar in order  
listed. Select Liquefy and blend until  
smooth and creamy, about 20 seconds.  
Serve immediately or refrigerate.  
2
1
tablespoons sugar  
3
cups vanilla bean or  
French vanilla ice cream  
cup orange segments,  
cut into 1-inch pieces  
Nutritional information per serving (based on 6 servings):  
Calories 105 (4% from fat) • carb. 25g • pro. 3g  
fat 0g • sat. fat 0g • chol. 1mg • sod. 23mg  
calc. 76mg • fiber 2g  
112  
cups milk (whole or reduced fat)  
1
cup fat-free milk  
1
3
cup dulce de leche (a very thick,  
Spanish/South American  
“caramel sauce” which can be  
found in well-stocked grocery  
and specialty food markets)  
1
cup orange/tangerine juice blend  
cup powdered fat-free milk  
teaspoon powdered egg white  
teaspoons vanilla extract  
ice cubes  
1
2
TO-FRUITTI SMOOTHIES  
1
Tofu is a great source of protein and a  
nice alternative to using dairy products in  
smoothies. Change the fruits to suit your  
own taste.  
2
Garnish: Sugared pecans, sliced fresh  
peach or strawberry  
15  
Place orange zest and half the sugar in  
blender jar. Select Purée and blend for  
10–15 seconds. Add remaining ingredients  
to blender jar in order listed; cover blender  
jar. Select Liquefy, cover and blend until  
smooth and slushy, about 20–30 seconds.  
Serve immediately.  
For an adult dessert drink, add bourbon,  
rum, brandy or liqueur such as amaretto or  
Frangelico – about 12 ounce per 34 cup  
shake.  
Makes 48 ounces  
2
1
1
cups mango chunks  
(1-inch pieces), about 12 ounces  
Place ice cream, milk, and dulce de leche  
in blender jar in that order. Select Liquefy  
and blend until smooth, creamy, and  
homogenous, about 30–40 seconds.  
medium banana,  
cut in 1-inch pieces  
cup orange, apple  
or other fruit juice  
Nutritional information per serving:  
Calories 130 (2% from fat) • carb. 26g • pro. 6g  
fat 0g • sat. fat 0g • chol. 3mg • sod. 89mg  
calc. 219mg • fiber 1g  
Serve in chilled martini glasses as a  
dessert drink. Garnish with chopped  
sugared pecans and a slice of fresh  
peach or strawberry.  
1
1
1
cup soy milk/beverage  
tablespoon vanilla extract  
BASIC FRUIT AND  
cup silken tofu, cut into  
1-inch pieces  
YOGURT SMOOTHIE  
Nutritional information per serving (one cup):  
Calories 262 (48% from fat) • carb. 29g • pro. 5g  
fat 14g • sat. fat 8g • chol. 48mg • sod. 114mg  
calc. 186mg • fiber 0g  
A delicious drink for breakfast on the  
run. The fruits may be varied to suit your  
own taste. Add more calcium by using  
calcium-enriched orange juice.  
2
cups frozen strawberries  
(do not thaw)  
10  
Freeze orange juice in ice cube trays (34 cup  
will make 7–8 standard ice cubes).  
Nutritional information per serving:  
Calories 138 (0% from fat) • carb. 33g • pro. 1g  
fat 0g • sat. fat 0g • chol. 0mg • sod. 37mg  
calc. 6mg • fiber 0g  
MONKEY DOODLE SHAKE  
Chocolate, bananas and peanut butter are  
combined to make this creamy shake.  
Place the mangoes, peaches, nectar  
and juices in the blender jar in this order.  
Cover blender jar. Select Liquefy and  
blend until smooth, 20–30 seconds.  
Serve immediately.  
Makes 4 servings  
For a creamy frappé, add 2 tablespoons  
half-and-half or fat-free half-and-half before  
blending.  
2
2
cups lowfat milk  
ripe bananas, cut into  
1-inch pieces  
* May be prepared from instant espresso  
powder.  
Serve in chilled glasses garnished with  
orange slices and fresh mint sprigs.  
2
cups lowfat chocolate  
frozen yogurt  
Nutritional analysis per serving:  
Calories 135 (3% from fat) • carb. 35g • pro. 1g  
fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg  
calc. 23mg • fiber 3g  
3
3
tablespoons peanut butter  
tablespoons chocolate syrup  
PINK GRAPEFRUIT  
BERRY SLUSHY  
Makes about 4 cups  
Place all ingredients in blender jar in order  
listed. Cover blender jar. Select Liquefy and  
blend until smooth, creamy and thickened,  
about 1 minute. Serve immediately in tall  
glasses with straws.  
2
cups pink grapefruit wedges  
(peel, pith, seeds and membrane  
removed)  
Note: For a frappé with a kick, substitute  
vodka or light rum for the white grape juice.  
6
ounces cranberry juice  
cup orgeat syrup*  
Nutritional information per serving:  
Calories 356 (28% from fat) • carb. 54g • pro. 11g  
sat. fat 5g • chol. 19mg • sod. 104mg  
calc. 221mg • fiber 3g  
1
MOCHA FRAPPÉ  
2
4
1
cup frozen raspberries  
or strawberries  
Why go out for special coffee drinks when  
you can prepare them easily at home in  
your Cuisinart® SmartPower Classic™  
Blender?  
6
ice cubes  
ORANGE MANGO  
PEACH FRAPPÉ  
Place all ingredients in blender jar in order  
listed. Select Liquefy and blend for 25–30  
seconds until smooth and well blended.  
Serve immediately, garnished with a wedge  
of pink grapefruit, some fresh raspberries  
and a sprig of mint.  
Makes 2 servings  
Make your orange juice ice cubes ahead  
and be ready to make this or other smooth-  
ies when you want a refreshing treat.  
8
ounces espresso or  
double-strength coffee, chilled *  
1
4
cup chocolate sauce  
Makes 4 servings  
2
tablespoons flavored syrup –  
vanilla, hazelnut, almond,  
raspberry, etc.  
3
*Orgeat syrup is used in drinks such as a  
mai tai.  
For an adult cocktail add 12 to 1 ounce  
Bitter Campari® or vodka per 34–1 cup  
slushy.  
4
cup orange juice  
2
mangoes, peeled, cut in cubes  
cup peach slices (may use frozen)  
3
15  
ice cubes  
2
4
1
Place all ingredients in blender jar in order  
listed. Cover blender jar. Select Liquefy  
and blend until smooth and slushy, about  
30–40 seconds. Serve immediately in tall  
glasses. Garnish with a dollop of whipped  
cream if desired.  
cup peach or apricot nectar  
or juice  
Nutritional information per serving (one cup):  
Calories 97 (1% from fat) • carb. 24g • pro. 1g  
fat 0g • sat. fat 0g • chol. 0mg • sod. 7mg  
calc. 20mg • fiber 1g  
1
2
4
cup fresh lime juice  
1
cup white grape juice  
orange slices and fresh mint  
for garnish  
11  
Place ingredients in blender jar in order  
listed. Cover blender jar. Select Liquefy and  
process until smooth and slushy, about  
30–40 seconds. Serve immediately.  
FROSTY FRESH STRAWBERRY  
MARGARITAS  
These are best made with summertime  
fresh strawberries. Use your favorite fruit  
to make other flavors such as mango,  
watermelon or fresh peach.  
APPETIZERS, DIPS, SPREADS  
LEMON HERB HUMMUS  
Nutritional information per serving:  
Calories 92 (0% from fat) • carb. 14g • pro. 0g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 2mg • calc. 2mg • fiber 0g  
This popular Middle Eastern spread is sim-  
ple to make in your Cuisinart® SmartPower  
ClassicBlender – we have spiced it up just  
a bit. Serve with pita wedges or use as a  
spread for sandwiches.  
Makes 4 servings  
1
pint fresh strawberries, hulled  
and halved (2 cups)  
For frozen fruit daiquiris, add 2–3 cups fruit  
(strawberries, peaches, melon, etc.) cut into  
1-inch pieces. For a more pronounced fruit  
flavor, freeze the fruit and use in place of  
ice cubes.  
Makes about 2 cups  
3
2
ounces tequila (6 tablespoons)  
Preparation: less than 15 minutes  
2–3 cloves garlic  
ounces Triple Sec or  
Cointreau (4 tablespoons)  
peeled strips lemon zest,  
2
ounces fresh lime juice  
(4 tablespoons)  
1
2  
x 2 inches each (zest of 12  
GRASSHOPPERS  
lemon), bitter white pith removed,  
Serve Grasshoppers as an after-dinner  
treat in chilled martini glasses. For a  
non-alcoholic version, use mint and clear  
chocolate syrups found in coffee bars.  
cut in 12-inch pieces  
3
2
tablespoons superfine sugar  
cups ice cubes  
1
1
1
teaspoon kosher salt  
teaspoon cumin  
Place all ingredients in blender jar in order  
listed. Select Liquefy. Blend until thick and  
smooth, about 30–40 seconds. Pour into  
stemmed glasses and serve. May be  
garnished with a whole strawberry and  
a lime slice.  
Makes about 3 cups – about 6 servings  
tablespoon herbs de Provence  
or Mediterranean herb blend  
2
cups vanilla ice cream  
cup heavy cream  
2
tablespoons fresh lemon juice  
1
4  
4–6 tablespoons water  
4
4
6
ounces green crème de menthe  
ounces white crème de cacao  
ice cubes  
Nutritional information per serving:  
Calories 193 (2% from fat) • carb. 25g • pro. 1g • fat 1g  
sat. fat 0g • chol. 0mg • sod. 5mg • calc. 21mg • fiber 2g  
1
can (19-ounce) chickpeas,  
drained, rinsed and drained again  
3
tablespoons tahini paste  
Garnish: Fresh mint leaves, chocolate  
cookies, mini chocolate morsels.  
1
4  
teaspoon hot sauce such  
as Tabasco®  
Note: For an alcohol-free Margarita, substi-  
tute 5 ounces fruit juice such as cranberry  
juice for the tequila and Triple Sec.  
Place all ingredients in blender jar in order  
listed. Select Liquefy. Blend until smooth,  
creamy and completely homogenous –  
about 40 seconds.  
2
tablespoons extra virgin olive oil  
Place the garlic cloves, lemon zest, and  
salt in the blender. Select Chop and pulse  
10–15 times. Scrape the sides of the  
blender jar and add the cumin and herbs  
de Provence. Blend on Mix for 10 seconds.  
Scrape the sides of the blender jar and add  
the lemon juice, water, chickpeas, tahini  
and hot sauce in that order. Blend for 40  
seconds; scrape the sides of the blender jar  
as necessary. Add the olive oil in a steady  
SIMPLE BASIC FROZEN  
DAIQUIRI  
Makes 8 servings  
Serve in chilled martini glasses. Garnish  
with chocolate cookies or mini morsels and  
a fresh mint leaf.  
6
5
3
ounces frozen limeade  
ounces light rum  
cups ice cubes  
Nutritional information per serving:  
Calories 369 (38% from fat ) • carb. 38g • pro. 2g  
fat 16g • sat. fat 10g • chol. 58mg • sod. 64mg  
calc. 84mg • fiber 0g  
12  
1
stream through the opening in the blender  
jar lid while blending on Purée for 20 sec-  
onds. Transfer the hummus to a bowl and  
let stand for 30 minutes before serving to  
allow flavors to develop. Hummus will keep  
covered in the refrigerator for up to  
a week.  
1
1
1
teaspoon unsalted butter  
3
cup extra virgin olive oil  
teaspoon extra virgin olive oil  
1
cup fresh basil leaves,  
loosely packed*  
small onion (4 ounces), peeled,  
cut in 12-inch pieces  
3
tablespoons lightly toasted  
pine nuts or walnuts  
1
1
rib celery (2 ounces), cleaned,  
cut in 12-inch pieces  
Place cheese cubes in blender jar; cover  
blender jar. Set on Stir. Use Pulse to chop  
the cheese, 10–15 pulses. Remove and  
reserve cheese. Add garlic to blender jar;  
cover, pulse to chop, 10–15 pulses. Add  
remaining ingredients in order listed,  
including reserved cheese. Cover blender  
jar; blend on Liquefy until combined, about  
30–40 seconds. Pesto may be stored in  
refrigerator in an airtight container. After  
placing in container, smooth over top, and  
drizzle to cover surface with additional olive  
oil to keep from turning dark. Stir oil in  
before using.  
Nutritional information per tablespoon:  
Calories 23 (44% from fat) • carb. 2g • pro. 1g • fat 1g  
sat. fat 0g • chol. 0mg • sod. 34mg • calc. 8mg • fiber 1g  
carrot (2 ounces), peeled,  
cut in 12-inch pieces  
1
1
2
tablespoon white rice  
teaspoon basil  
SPINACH PESTO &  
WHITE BEAN DIP  
Serve this dip with crudités or pita chips  
as dippers.  
cups fat-free, low-sodium chicken  
or vegetable stock  
cans (1512-ounce) recipe-ready  
diced tomatoes with juices  
2
2
roasted red peppers, seeded  
teaspoon kosher salt  
teaspoon white pepper  
cup half-and-half  
Makes about 2 cups  
1
8
2
1
tablespoon fresh lemon juice or  
white balsamic vinegar  
1
Nutritional information per serving (1-1⁄  
tablespoons):  
2
1
1
2
cup pesto (made with spinach),  
below  
2
Calories 116 (87% from fat) • carb. 1g • pro. 2g  
fat 12g • sat. fat 2g • chol. 3mg • sod. 45mg  
calc. 61mg • fiber 0g  
Heat the butter and olive oil in a 334-quart  
saucepan over medium low heat. Add the  
onion, celery, and carrot, cover loosely and  
cook until the vegetables are tender, 8–10  
minutes. Stir in the rice and basil, and cook  
until rice is opaque, 2 minutes. Stir in the  
stock and tomatoes. Raise heat and bring  
to a boil. Lower the heat, cover loosely and  
simmer over low heat for 20–25 minutes.  
Turn off heat and let stand for 5 minutes.  
1
can (15-ounce) white beans,  
drained, rinsed and drained again  
*For spinach pesto:  
Add 12 teaspoon fennel seed and  
2 teaspoons dried basil when chopping  
the garlic. Substitute 2 cups washed and  
dried baby spinach leaves for the basil.  
Place ingredients in blender jar in order  
listed. Cover blender jar. Set on Mix and  
blend until smooth and creamy, about  
30–40 seconds.  
Nutritional information per serving (2 tablespoons):  
Calories 53 (50% from fat) • carb. 5g • pro. 2g • fat 3g  
sat. fat 1g • chol. 1mg • sod. 13mg • calc. 31mg • fiber 1g  
Strain the solids from the cooking liquid,  
reserving the cooking liquid and returning  
it to the saucepan. Place the solids in the  
blender jar. Add roasted peppers and 1 cup  
of the cooking liquid to the blender jar.  
Select Purée. Pulse 10 times to chop, then  
process for 30–40 seconds until totally  
smooth and creamy. Add the salt, pepper,  
blend 5 seconds longer. Return the blended  
tomato mixture to the cooking liquid in the  
PESTO SAUCE  
Serve as a topping for hot pasta or to add  
flavor to dips, dressings, or other sauces.  
Makes about 34 cup  
HOT AND COLD SOUPS  
CREAMY TOMATO & RED  
PEPPER BISQUE  
Makes 8 servings  
1
ounce Parmesan cheese,  
1
cut in 2-inch cubes  
Preparation: 15 minutes active,  
35–40 minutes total  
1–2 cloves garlic, peeled  
13  
saucepan. Heat on medium until it just  
begins to simmer; then add the half-and-  
half. Do not allow to boil. The soup may  
be made ahead and reheated – if making  
ahead, do not add half-and-half until it is  
reheated.  
Pour the soup through a strainer, reserving  
the solids and liquids. Allow to cool 5 min-  
utes. Place the solids in the blender jar  
with 1 cup of the cooking liquid; return the  
remaining liquid to the saucepan. Cover  
blender jar and select Purée. Blend until  
3
cups lowfat ricotta cheese  
teaspoon kosher salt  
1
2
1
2
teaspoon freshly ground black or  
white pepper  
Preheat oven to 350°F. Use a pastry brush  
to coat a 10-inch deep-dish pie plate with  
olive oil and set aside.  
creamy and smooth, about 25 30 seconds.  
Nutritional information per serving:  
Calories 87 (28 % from fat) • carb. 13g • pro. 3g • fat 3g  
sat. fat 1g • chol. 7mg • sod. 367mg • calc. 47mg • fiber 3g  
Turn blender off. Return puréed vegetable  
mixture to the saucepan and stir to com-  
bine. Stir in half-and-half. Stir cornstarch  
into water, and add to soup. Add salt and  
pepper. Cook, stirring often, over medium  
heat, until soup thickens, about 6–8 min-  
utes. Do not allow to boil. Taste and adjust  
seasonings as needed. Serve in warmed  
bowls garnished with the remaining parsley.  
Place Asiago cheese cubes in blender jar;  
cover blender jar. Set on Purée and pulse  
10–12 times to grind the cheese. Remove  
and reserve. Place bread cubes in blender  
jar, pulse 5–10 times to grind; add basil,  
blend for 5 seconds. Remove and reserve.  
CREAM OF ASPARAGUS SOUP  
Makes eight 6-ounce servings  
Preparation time: 30–35 minutes  
3
4
cup Italian parsley leaves,  
washed and dried  
Place the eggs, spinach, ricotta, reserved  
Asiago cheese, salt, and pepper in the  
blender jar. Set on Liquefy and pulse 10  
times, then blend for 15 seconds; use a  
spatula to scrape the sides of the blender  
jar. Blend for an additional 15–20 seconds.  
Pour the blended ricotta mixture into the  
prepared pie plate. Sprinkle evenly with  
the reserved breadcrumbs. Bake in the  
preheated 350°F oven for 45–50 minutes,  
until the custard is set and the pie is puffed.  
Remove and let rest for 5–10 minutes.  
Cut into wedges to serve. Top with Rustic  
Tomato Sauce.  
Nutritional information per serving:  
Calories 98 (59% from fat) • carb. 7g • pro. 4g • fat 7g  
sat. fat 4g • chol. 19mg • sod. 510g • calc. 56mg • fiber 2g  
3
tablespoons unsalted butter  
cup chopped onion or leek  
2
3  
1
pound asparagus, trimmed,  
cut into 1-inch pieces  
ENTRÉES  
RICOTTA SPINACH PIE  
Somewhat like a crustless quiche, Ricotta  
Spinach Pie can be served with Rustic  
Tomato Sauce as a simple supper entrée.  
3
cups fat-free, low-sodium chicken  
or vegetable stock or broth  
1
cup half-and-half  
1
112  
tablespoon cornstarch  
cups cold water  
1
teaspoon kosher salt  
teaspoon white pepper  
Makes 8 servings  
1
Nutritional information per serving:  
Calories 182 (54% from fat) • carb. 6g • pro. 14g  
fat 11g • sat. fat. 6g • chol. 136mg • sod. 254mg  
calc. 291g • fiber 0g  
2  
1
teaspoon extra virgin olive oil  
Place the parsley in the blender jar. Place  
cover on blender jar. Select Chop and pulse  
until coarsely chopped, about 4–5 times.  
Remove and reserve.  
1
2  
ounce Asiago cheese, cut into  
1
2-inch cubes  
1
2
slice white or wheat bread  
(12 ounce) cut into 12-inch  
cubes  
RUSTIC TOMATO SAUCE  
Melt the butter in medium saucepan over  
medium heat. Add onion and cook until soft  
but not brown, about 2–3 minutes. Add  
asparagus, stock, and all but 1 tablespoon  
of the reserved parsley. Cover and bring to  
a boil over medium-high heat. Reduce heat  
to low and simmer, partially covered, until  
asparagus is tender, about 10–12 minutes.  
Makes about 8 cups  
1
1
1
tablespoon extra virgin olive oil  
2
teaspoon dry basil  
large eggs  
onion (8 ounces), peeled and cut  
4
2
in 12-inch pieces  
cups fresh baby spinach leaves,  
packed (about 212 ounces),  
washed and dried  
2
carrots (4 ounces), peeled and cut  
in 12-inch pieces  
14  
2
ribs celery, trimmed and cut in  
and discard. Reserve cleaned peppers  
with peeled garlic cloves. (May store the  
peppers and garlic together in plastic food  
storage bag overnight in refrigerator). Chop  
the remaining peppers into 1-inch pieces.  
DRESSINGS, VINAIGRETTES,  
MARINADES  
1
2-inch pieces  
4
1
1
4
cloves garlic, peeled  
teaspoon dried oregano  
teaspoon dried basil  
RED PEPPER COULIS  
Heat butter and olive oil in a 3-quart sauté  
pan over medium heat. Add chopped shal-  
lot and sauté for about 2 minutes, being  
careful not to pick up any color. Add the  
chopped raw peppers and stir to coat with  
oil. Reduce heat to low and cover. Allow  
peppers to sweat over low heat for about  
30 minutes until tender, stirring occasional-  
ly. Remove lid from pan and increase heat  
slightly. Add wine and stir until liquid is  
mostly evaporated, about 2 minutes. Add  
chicken stock, bring to a simmer and  
reduce by half, about 5 minutes.  
roasted red bell peppers,  
cut in 1-inch pieces  
This coulis combines the sweet taste of the  
red pepper with its roasted counterpart to  
create a flavor-packed, yet healthy sauce,  
perfect for grilled vegetables, chicken and  
seafood.  
1
2
cup dry white wine  
(such as vermouth)  
3
3
tablespoons tomato paste  
Makes about 2 cups  
cans (15–ounce) recipe-ready  
diced tomatoes with juices  
2
pounds sweet red peppers  
(approximately 5 medium peppers)  
1
4
2
teaspoon kosher salt  
1
teaspoon freshly ground black  
pepper  
5
1
1
1
cloves garlic, unpeeled  
teaspoon unsalted butter  
teaspoon extra virgin olive oil  
In a 334-quart saucepan, heat the olive oil  
over medium heat. Add the onion, carrots,  
celery, garlic, oregano and basil. Cover  
loosely and cook until the vegetables are  
softened, 6–8 minutes. Stir in the roasted  
red peppers, wine, tomato paste, and  
tomatoes. Bring to a boil, then reduce  
heat and simmer for 35–40 minutes, loosely  
covered. Uncover and simmer for 15–20  
minutes longer to thicken. Turn off heat and  
let sit 5 minutes.  
Place the cooked peppers with the  
reserved roasted peppers (discard garlic or  
reserve for later use) in the blender jar. Add  
salt and lemon juice. Select Purée and  
blend for about 30 seconds. Taste and  
adjust seasonings to your liking.  
Nutritional information per serving (14 cup):  
Calories 51 (21% from fat) • carb. 9g • pro. 2g • fat 1g  
sat. fat 0g • chol. 1mg • sod. 103mg • calc. 16mg • fiber 2g  
shallot (about 1 ounce),  
finely chopped  
2
tablespoons white wine  
cup chicken stock or broth  
teaspoon fresh lemon juice  
teaspoon kosher salt  
1
1
4
4
1
freshly ground pepper to taste  
Strain the solids from the liquids, and return  
the liquid to the saucepan. Place the solids  
in the blender jar with 12 cup of the cooking  
liquid. Cover the blender jar. Select Purée  
and pulse 10 times to chop. Use a plastic  
spatula to scrape the sides of the blender  
jar. Blend for 30–40 seconds, until smooth.  
Return the puréed tomato mixture to the  
liquid in the saucepan and reheat gently  
over medium low heat. Add salt and pep-  
per.  
Preheat oven to 425°F.  
THAI PEANUT SAUCE  
Place 2 of the 5 (or half the original amount)  
peppers on a baking sheet with 5 cloves of  
garlic. Roast in preheated oven for 15 min-  
utes. Remove the garlic cloves and place in  
a small heatproof bowl. Return baking tray  
to oven and continue roasting peppers for  
an additional 30 minutes, turning peppers a  
few times to ensure even browning. When  
peppers are charred evenly, place in the  
bowl with the garlic and cover tightly with  
plastic wrap. Let peppers steam and cool  
to loosen skins, at least 30 minutes. Once  
cool, peel the skins and remove seeds  
An addictive sauce, traditionally used  
for chicken or beef satay – also delicious  
spooned over steamed rice or sautéed  
vegetables.  
Makes about 1 cup  
1
serrano chili, seeded  
and roughly chopped  
1
1
clove garlic  
Nutritional information per half-cup serving:  
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g  
sat. fat 0g • chol. 0mg • sod. 194mg  
inch piece of ginger, peeled  
and roughly chopped  
calc. 26mg • fiber 2g  
15  
1
cup roasted, unsalted peanuts  
cup coconut milk (may use lite)  
tablespoons soy sauce  
1
2
1
1
tablespoon fresh lemon juice  
teaspoons Dijon-style mustard  
teaspoon Worcestershire Sauce  
Makes about 112 cups, can be doubled  
or tripled  
1
2  
1
clove garlic, peeled  
2
2
1
1
1
2
2
tablespoons Dijon-style mustard  
cup wine vinegar  
tablespoons brown sugar, packed  
tablespoon sesame oil  
anchovy fillet (or 1–2 teaspoons  
anchovy paste)  
1
2  
1
4
2
teaspoon kosher salt  
1
teaspoon kosher salt  
tablespoon thai red chili paste  
tablespoon seasoned rice vinegar  
teaspoons fish sauce  
1
1
teaspoon freshly  
ground black pepper  
2  
teaspoon freshly ground pepper  
cup extra virgin olive oil  
cup vegetable oil  
2
3
3
1
3
3
cup vegetable oil  
2
Place chili, garlic, and ginger in the blender  
jar. Select Chop, then pulse 3–4 times to  
roughly chop. Add remaining ingredients.  
Select Liquefy and blend for 20–30 seconds jar. Select Purée. Pulse to chop, 10–12  
until smooth and thick.  
1
cup extra virgin olive oil  
Place the garlic in the blender jar and cover  
jar. Select Mix. Use the pulse to chop the  
garlic, 5 times. Add the mustard, vinegar,  
salt and pepper. Turn the blender on and  
blend for 10–15 seconds. With the blender  
running, add the oils in a slow, steady  
stream, taking about 20 seconds, then  
blend for 20 seconds longer until complete-  
ly emulsified.  
Place cheese in blender jar; cover blender  
times. Add garlic to blender jar; pulse to  
chop, 5–10 times. Add the next 9 ingredi-  
ents and blend for 10 seconds until  
smooth. Combine the two oils in a measur-  
ing cup with pour spout. Remove the meas-  
ured pour lid. With the blender running,  
slowly add the oils in a slow steady stream  
through the lid while holding the measured  
pour lid over loosely over the cover to pre-  
vent spatter. Blend until smooth and  
creamy, about 45–50 seconds. Allow dress-  
ing to sit for 15–20 minutes for flavors to  
blend. If not using immediately, place  
dressing in a covered airtight container and  
refrigerate for up to 3 days. If separation  
occurs, return dressing to blender jar, cover  
and blend on Purée for 5 seconds.  
Serve immediately; can be stored in refrig-  
erator for a week.  
Nutritional information per serving (1⁄  
cup):  
8
Calories 152 (65% from fat) • carb. 9g • pro. 5g • fat 12g  
sat. fat 2g • chol. 0mg • sod. 252mg • calc. 71mg • fiber 2g  
You may change the Basic Vinaigrette by  
using vinegar, mustard or oil with different  
flavors. Try using fresh lemon juice and a lit-  
tle honey for a honey-mustard vinaigrette.  
Add fresh herbs, sun-dried tomatoes, or  
pesto for other flavor changes.  
CREAMY CAESAR SALAD  
DRESSING  
Traditional Caesar salads are made with  
crisp romaine lettuce, croutons, freshly  
grated Parmesan and a richly flavored  
dressing with garlic, anchovies and raw  
eggs. Our updated version uses a pasteur-  
ized liquid egg substitute and adds the  
flavor of balsamic vinegar for a little twist.  
Nutritional information per tablespoon:  
Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g  
sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g  
Nutritional information per serving (one tablespoon):  
Calories 72 (93% from fat) • carb. 0g • pro. 1g  
fat 8g • sat. fat 1g • chol. 3mg • sod. 100mg  
calc. 18mg • fiber 0g  
Makes about 114 cups  
ASIAN MANGO MARINADE  
This marinade complements both seafood  
and chicken. It also can double as a  
sauce**.  
1
ounce Parmesan cheese,  
cut in 12-inch cubes  
1–2 cloves garlic, peeled  
Makes 212 cups  
2
tablespoons pasteurized liquid egg  
substitute or lowfat mayonnaise  
BASIC VINAIGRETTE  
This basic vinaigrette is perfect for a crisp  
green salad. You may add herbs or use fla-  
vored vinegars.  
1
1
small clove garlic  
1
1
tablespoon white balsamic vinegar  
tablespoon red wine vinegar  
3
small shallot, about 4 ounce,  
quartered  
16  
1
1
inch piece fresh ginger, peeled  
and roughly chopped  
2
1
tablespoons wine vinegar  
Pumpkin Filling:  
tablespoon extra virgin olive oil  
(mild in flavor)  
2
large eggs  
small serrano chile pepper,  
quartered, seeds and  
stem removed  
1
2  
cup brown sugar  
1
teaspoon dry mustard  
1
can (12-ounce) evaporated  
fat-free milk  
1
8
8
teaspoon ground white pepper  
teaspoon kosher salt  
2
ripe, medium mangoes  
cup + 1 tablespoon mirin  
tablespoon seasoned rice vinegar  
tablespoon lime juice  
1
1
1
can (15–16 ounces, 1 ⁄2 cups)  
1
3
2
solid pack pumpkin (not pie filling)  
tablespoon cornstarch  
cup molasses  
3
cup flavorless vegetable oil  
1
1
1
1
1
Place egg substitute, vinegar, olive oil, dry  
mustard, pepper and salt in the blender jar.  
Cover blender jar. Select Purée and blend  
for about 5 seconds. With blender running,  
remove the measured pour lid, and add  
the vegetable oil in a slow steady stream,  
taking about 30–40 seconds to add the oil,  
holding the measured pour lid loosely over  
the opening to prevent spatter. The mayon-  
naise will thicken and emulsify as the oil is  
added, about 30–40 seconds. Turn blender  
off. Mayonnaise may be used immediately  
or placed in an airtight, covered container  
and refrigerated. Mayonnaise will thicken  
further when refrigerated.  
1
4
teaspoon lime zest  
1
1
tablespoon vanilla extract  
teaspoon cinnamon  
tablespoon fresh cilantro,  
roughly chopped  
1
teaspoon ginger  
1
2
teaspoon kosher salt  
1
4  
teaspoon freshly grated nutmeg  
Place garlic, shallot, ginger, and chile in  
the blender jar. Select Chop, then pulse  
3–4 times to roughly chop. Add remaining  
ingredients. Select Liquefy and blend for  
20–30 seconds until smooth and thick.  
Preheat the oven to 375°F.  
Place the pecans in the blender jar; cover.  
Select Chop and pulse 8–10 times to chop  
finely. Remove and transfer to a 10-inch  
deep-dish pie plate. Place 15 cookies in  
the blender jar; cover. Select Liquefy and  
pulse 5 times to chop the cookies, then  
blend for 10 seconds to pulverize; add the  
cookie crumbs to the nuts in the pie plate  
and repeat with the remaining cookies. Stir  
the nuts and cookies with a fork to blend;  
add the melted butter and stir to combine.  
Press the cookie/nut mixture evenly onto  
the sides and bottom of the pie plate. Bake  
in the preheated 375°F oven for 5 minutes.  
Remove and let cool on a rack while contin-  
uing. Lower the oven temperature to 350°F.  
**Note: If you use the marinade as a sauce  
after it has been used on raw seafood or  
chicken, bring it to a boil for 5 minutes in a  
saucepan first.  
Nutritional information per tablespoon:  
Calories 126 (95% from fat) • carb. 0g • pro. 1g • fat 13g  
sat. fat 1g • chol. 0mg • sod. 32mg • calc. 6mg • fiber 0g  
Nutritional information per serving (1⁄  
cup):  
4
Calories 46 ( 2% from fat) • carb. 10g • pro. 0g • fat 0g  
sat. fat 0g • chol. 0mg • sod. 70mg • calc. 8mg • fiber 1g  
DESSERTS & SWEET SAUCES  
CHOLESTEROL-FREE  
MAYONNAISE  
COOKIE CRUST PUMPKIN PIE  
This traditional holiday favorite is made with  
a cookie crumb crust for a crunchy change.  
The safest mayonnaise made at home is  
made with an egg substitute or liquid  
pasteurized egg product. Made with an  
egg substitute, it has the added advantage  
of being cholesterol-free.  
Place the eggs and remaining ingredients in  
the blender jar in the order listed; cover the  
blender jar. Select Chop and blend until  
smooth, about 10–15 seconds. Pour the  
pumpkin mixture into the prepared cookie  
crust. Bake in the preheated 350°F oven  
for 55–60 minutes. Center of the pie may  
appear slightly jiggly – it will continue to set  
Makes 12 servings  
Crust:  
2
3
cup pecan halves  
Makes about 34 cup  
45  
vanilla wafers (may use  
reduced-fat wafers)  
1
2
cup liquid egg substitute  
or pasteurized liquid egg product  
1
3
cup unsalted butter, melted  
17  
as the pie cools. Place the pie on a rack  
and cool completely before serving.  
Refrigerate after completely cool.  
To facilitate the speed and accuracy of  
your return, please also enclose $10.00  
for shipping and handling of the product.  
Please also be sure to include a return  
address, daytime phone number, description  
of the product defect, product serial number  
(stamped on bottom of product base), and  
any other information pertinent to the  
LIMITED THREE-YEAR  
WARRANTY  
Nutritional information per serving:  
Calories 252 (41% from fat) • carb. 33g • pro. 5g  
fat 12g • sat. fat 4g • chol. 42mg • sod. 117mg  
calc. 129mg • fiber 2g  
This warranty supersedes all previous  
warranties on Cuisinart® SmartPower  
Classic6-Speed Blenders. This warranty  
is available to consumers only. You are a  
consumer if you own a Cuisinart®  
product’s return. Please pay by check or  
money order. (California residents need  
only supply proof of purchase and should  
call 1-800-720-0190 for shipping instruc-  
tions). Your Cuisinart® SmartPower Classic™  
6-Speed Blender has been manufactured to  
strict specifications and has been designed  
for use with the Cuisinart® SmartPower  
Classic6-Speed Blender accessories  
and replacement parts. These warranties  
expressly exclude any defects or damages  
caused by accessories, replacement parts,  
or repair service other than those that have  
been authorized by Cuisinart. These war-  
ranties do not cover any damage caused by  
accident, misuse, shipment, or other than  
ordinary household use. These warranties  
exclude all incidental or consequential  
damages. Some states do not allow the  
exclusion of or limitation of incidental or  
consequential damages, so the foregoing  
limitation may not apply to you.  
QUICK BERRY SAUCE  
Makes 2 cups  
SmartPower Classic6-Speed Blender  
that was purchased at retail for personal,  
family, or household use. Except as  
12  
ounces fresh or frozen, thawed  
strawberries or raspberries  
otherwise required under applicable state  
law, this warranty is not available to retailers  
or other commercial purchasers or owners.  
We warrant that your Cuisinart® SmartPower  
Classic6-Speed Blender will be free of  
defects in material or workmanship under  
normal home use for three years from the  
date of original purchase. We suggest that  
you complete and return the enclosed  
warranty registration card promptly to  
facilitate verification of the date of original  
purchase. However, return of the warranty  
registration card is not a condition of this  
warranty and does not eliminate the need  
for the consumer to maintain the original  
proof of purchase. In the event that you  
do not have the proof of purchase date, the  
purchase date for purposes of this warranty  
will be the date of manufacture. If your  
blender should prove to be defective within  
the warranty period, we will repair it (or, if  
we think it necessary, replace it) without  
charge to you. To obtain warranty service,  
please call our Consumer Service Center  
toll-free at 1-800-726-0190, or write to:  
1
1
1
cup red berry preserves  
tablespoon sugar  
tablespoon fresh lemon juice  
Place all ingredients in blender jar; cover  
blender jar. Select Purée. Blend until  
smooth and completely puréed, 20 – 30  
seconds. Strain mixture through a fine sieve  
to remove seeds; discard seeds. Store in an  
airtight container in refrigerator. Serve with  
desserts, pancakes or waffles.  
Nutritional information per serving (based on 8 servings):  
Calories 128 (0% from fat) • carb. 33g • pro. 1g  
fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg  
calc. 14mg • fiber 2g  
California residents may also, at their  
preference, return nonconforming products  
directly to Cuisinart for repair or, if neces-  
sary, 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 nonconforming products  
under warranty.  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
18  
BEFORE RETURNING YOUR  
CUISINART® PRODUCT  
If you are experiencing problems with  
your Cuisinart® product, we suggest that  
you call our Consumer Service Center at  
1-800-726-0190 before returning the  
product for servicing. Often, our Consumer  
Service Representatives can help solve  
the problem without having the product  
serviced. If servicing is needed, a  
Representative can confirm whether the  
product is under warranty and direct you  
to the nearest service location.  
* 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  
to ensure that the product is still under  
warranty.  
19  
Ice Cream  
Makers  
Cookware  
Coffeemakers  
Food  
Processors  
Wafflemakers  
Toaster Ovens  
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, and Savor the Good Life .  
©2005 Cuisinart  
Cuisinart® is a registered trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
05CU26053  
U IB-6026TX  
Any other trademarks or service marks referred to herein are the  
trademarks or service marks of their respective owners.  
Version no.: SPB6SS IB-6026TX  
SIZE: 216mm(W) x 178mm(H)  
Total Pages : 20pcs  
Material:  
Cover:157gsm Matt Artpaper  
Inside: 120gsm Gloss Artpaper  
Coating: Varnishing in cover  
Color:  
Cover: 4C + 1C (Black)  
Inside: 1C + 1C (Black)  
Date: 04/15/05  
P. O.: 0504000 (04/00/2005_OP)  
Tel: 2357 0071  
Fax: 2357 0318  

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