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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 1
INSTRUCTION AND
RECIPE BOOKLET
™
7-Speed Electronic Hand Mixer
P o w e r S e l e c t CHM-7
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 2 and other utensils away from beaters TABLE OF CONTENTS SAVE THESE during operation to reduce risk of injury Important Safeguards . . . . . . . . . . . . . . . 2 to persons, and/or damage to the mixer. Introduction . . . . . . . . . . . . . . . . . . . . . . . 2 INSTRUCTIONS 6. Remove beaters from the mixer before Features and Benefits . . . . . . . . . . . . . . 3 washing. Use and Care . . . . . . . . . . . . . . . . . . . . . 4 7. Do not operate an
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 3 operation. Touch speed control allows 6 . FEATURES you to change speeds quickly while AND BENEFITS you are mixing. 8 . 220 Watts of Power 2. LED Speed Display Powerful enough to easily cut through a Digital speed settings are easy to read. double batch of cookie dough or butter right 3. Touch Speed Control out of the refrigerator. Allows you to change speeds quickly while you are mixing. Maximum Comfort Balanced to do more work for you. The 4. Excl
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 4 TM Cleaning and Removing PowerSelect • Add nuts, chips, dried fruit to cookie USE AND CARE Beaters doughs/cake batters Turning Mixer On/Off • Fold delicate creams and egg whites TM 1. Before cleaning the PowerSelect Mixer, Plug mixer into outlet. Press ON/OFF switch into batters press the OFF switch and unplug from to turn mixer ON. Mixer will immediately • Start mixing frostings wall outlet. Press the eject button and begin to mix on Speed 1. To
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 5 • Chocolate chips, nuts, raisins, etc. can be highest serving yield for that particular RECIPES added using speeds 1 or 2 of your hand recipe. mixer. Note: All recipes are mixed with beaters Mixing Tips • To separate eggs for any recipe, break unless recipe specifies using chef’s whisk. • Always read entire recipe and measure all them one at a time into a small bowl, gen- ingredients before beginning the mixing tly remove yolk, then transfer egg whi
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 6 15 seconds. Pour over the dry ingre d i e n t s , scoop) onto pre p a red baking sheets. Bake DOUBLE CHOCOLATE GRAHAM and use Speed 1 to fold in until the for 9-11 minutes, or until set. Cool for 2 O AT COOKIES i n g r edients are just moistened. Scoop into minutes on baking sheets, then remove to the pre p a r ed muffin cups. Bake in the w i re racks to cool completely. Makes about 45 three-inch cookies p reheated oven: 18-20 minutes for re g u l a
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 7 1 for 15 seconds. Reserve. Preheat chocolate chips C H O C O L ATE A L M O N D oven to 350°F. Line baking sheets with granulated sugar for garnish B I S C O T T I p a rchment or nonstick baking liner. P reheat oven to 350ºF. Makes about 4 dozen Place brown and granulated sugars in a S t a rting on Speed 1, cream butter and 1 medium bowl with butter. Cream using 2 ⁄2 cups all-purpose flour 1 b rown sugar for about 30 seconds. Speed 1 until light and
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 8 Stir in the nuts. Form dough into a rough In a large mixing bowl, cream butter and M O C H A C H O C O L ATE CHIP 9-inch square, cover with plastic and sugars on a low speed until light and fluff y, C O O K I E S refrigerate the dough for 1 hour or until about 2 minutes. Add coff e e / c o c o a / w a t e r it is easy to handle. m i x t u re, eggs and vanilla; gradually S e rve these delicious cookies with ice i n c r ease to Speed 4 and mix until w
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 9 1 ⁄2 teaspoon cinnamon mixing for 15 seconds after each addition. LEMON TEA L O A F 1 Scrape the bowl. Add corn s t a rch, mix on ⁄4 teaspoon baking powder 1 1 Speed 1, 20 seconds. Scrape the bowl. Yield: 1 loaf, sixteen ⁄2-inch slices ⁄8 teaspoon salt Add half-and-half mixture and vanilla 1 large egg yolk 3 cups all-purpose flour extract; mix on Speed 2 until smooth and 16 ounces cream cheese (regular), 2 teaspoons baking powder completely combine
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 10 1 is finished when cake tester comes out 1 tablespoon finely chopped lemon remaining egg whites into the batter ⁄3 at a c l e a n . zest time. Gently spoon into the pre p a r ed pan and bake in the preheated oven for 60 1 tablespoon finely chopped orange 1 While cake is baking, mix remaining ⁄4 c u p minutes, until a cake tester comes out zest of the lemon juice with sifted confectioners clean when tested. Invert the pan immedi- 3 ⁄4 cup fresh or
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 11 Place pre s e rves, liqueur and lemon juice in Position rack in center of the oven, and all the chocolate is melted and mixture a small bowl. Insert the mixing beaters. p reheat oven to 350ºF. Butter two 9x2-inch is well combined, smooth, creamy and Mix on Speed 7 for 1 minute. May use as diameter cake pans and line each with homogenous with no visible bits of choco- is, or for a smoother glaze, press through a round of parchment paper or waxed pa
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 12 3 tablespoons confectioners sugar minutes. Insert the beaters in and fold C H O C O L ATE SOUFFLÉ CAKE the whites into the chocolate mixture in 1 teaspoon vanilla extract 3 additions, as with the mousse. Scrape Makes one 10-inch round cake; cooking spray the sides and bottom of the bowl with a sixteen slices P reheat oven to 350°F. Lightly coat a rubber spatula to make sure the mixture 2 tablespoons unsalted butter plus 17x12x1-inch jelly roll
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 13 the mixture is evenly blended. Sift in the 1 recipe Génoise (recipe follows)* and then chocolate curls. Continue with flour into mixture and fold gently. Finally another layer of soaked cake, the re m a i n- 3 ounces semi-sweet chocolate, add the last of the egg whites again using ing filling and then finally cover made into chocolate curls (with the same with the remaining chocolate curls. vegetable peeler) folding technique. To ensure complete
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 14 ® together dry ingredients into a mixing Nutritional information per serving: GRAND MARNIER Calories 59 (83% from fat) • carb. 23g • pro. 0g bowl; re s e rv e . WHIPPED CREAM • fat 6g • sat. fat 35g • chol. 20mg • sod. 6mg Place eggs, yolks, and sugar in a larg e • calc. 10mg • fiber 0g Makes about 2 cups mixing bowl. Place over a warm water bath* and mix on Speed 2 until the egg 1 cup heavy cream m i x t u r e is tepid and slightly fro t h y, abou
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 15 to allow flavors to blend. Transfer to a least an hour to allow flavors to blend longer to allow flavors to blend before resealable container and re f r i g e r a t e . b e f o re serving. May be pre p a red a day s e rving. Remove from refrigerator 15 minutes ahead. Keep refrigerated in a covered con- Nutritional analysis per serving (2 tablespoons), b e f o r e serving to soften. Serve with crack- tainer until ready to use. made with lowfat prod
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 16 cucumber being the last. Mix on Speed 2 grilled or broiled seafood or chicken, N o t e : Butter can be wrapped in a whole until well mixed. baked sweet potatoes, rice, or steamed log or wrapped in smaller sizes and kept in v e g e t a b l e s . f re e z e r. Double wrap using an outer wrap Transfer to a small bowl, cover and re f r i g- of aluminum foil to prevent absorption of erate for 30 to 60 minutes before serv i n g N o t e : Ginger Soy Butte
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 17 C R E A M Y B L E U PARMESAN PEPPERCORN MISO GINGER DRESSING D R E S S I N G CHEESE DRESSING This dressing is wonderful to use to make an Asian Slaw using shredded cabbage, This dressing is not only good on salads, This version is much lower in fat than bok choy, carrots, daikon, cucumbers and but is a perfect spread for sandwiches, traditional Bleu Cheese Dressings. Try it g reen onions, as well as f rom smoked turkey to roast beef. It can as a d
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 18 Nutritional information per serving (2 tablespoons): 1 teaspoon lemon juice SMASHED CAULIFLOWER A N D Calories 158 (97% from fat) • carb. 1g • pro. 0g dash red pepper flakes P O TATOES • fat 17g • sat. fat 1g • chol. 0mg • sod. 80mg 1 teaspoon honey (if eggplant • calc. 2mg • fiber 0g For those who are watching their carbs, seems bitter) Smashed Cauliflower and Potatoes *Miso (Japanese fermented soybean paste) P reheat oven to 400°F. is a nice al
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 19 ® most well-stocked gro c e ry stores or in Onion Mixture : Melt butter over medium B O U R S I N g o u rmet food markets. heat in an 8-inch skillet, add chopped SMASHED POTATO E S ® onions and sauté until softened, 10 min- Boursin is a registered trademark owned by the 1 1 1 utes. Season with ⁄4 teaspoon salt and ⁄8 Société de la Fromagerie Boursin Corp. Makes 4 cups/eight ⁄2 cup serv i n g s teaspoon pepper. Reduce heat to low and 2 pounds red po
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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 20 1 Tu rn dough out onto lightly floured surf a c e ⁄4 teaspoon fresh ground pepper PARMESAN PEPPER BISCOTTI 1 and knead with your hands for a few ⁄2 cup shredded mozzerella WITH WA L N U T S minutes. Cut dough into 2 equal pieces, P reheat oven to 350°F. Butter an eight-cup shaping each into 12x2x1-inch logs. Place These biscotti are a perfect companion s o u fflé dish well and coat with toasted, on baking sheet with parchment. Beat final to a gla
