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INsTRUCTION aNd
ReCIpe BOOKLeT
spice and Nut grinder sg-10
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read aLL INsTRUCTIONs. . To protect against risk of electrical shock, do not immerse cord, plug or grinder in water or other liquid. 3. This appliance should not be used by or near children or individuals with certain disabilities. 4. Unplug from outlet when not in use, before putting on or taking off parts, before removing nuts or spices and befor
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SAVE THESE INSTRUCTIONS NOTICe This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, 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 modify the plug in any way. 1 3 4 6 1. Activation Lid 4. Grinder Base 2. Stainless Steel 5. Storage Lid Blades (not shown) (not shown)
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OpeRaTINg INsTRUCTIONs 1. Plug cord into outlet. . Remove lid from base of grinder. 3. Fill stainless steel bowl with desired ingredients. Please refer to Grinding Suggestions below for maximum capacities. 4. Make sure the grinding bowl is in the locked position. please note: A safety feature of this grinder prevents it from operating unless the lid is in place. 5. Place the lid on the grinder base. Push the lid down and hold to begin the grinding. 6. Grind until desired consiste
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CLeaNINg/sTORage INsTRUCTIONs 1. Be sure that grinder's electric plug has been removed from outlet. . All removable parts are dishwasher safe on the top rack. Do not put parts on bottom shelf. Never immerse the grinder base unit in water or other liquid. 3. Store excess cord by pushing a section at a time into the cord storage area in the base of the unit. 4. Clean base with wet cloth. FOR HOUSEHOLD USE ONLY LImITed 18-mONTH WaRRaNTy This warranty is available to consumers only.
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Your Cuisinart® Spice and Nut Grinder has been manufactured to the strictest specifications and has been designed for use with the authorized accessories and replacement parts. This warranty expressly excludes any defects or damages caused by acces- sories, replacement parts, or repair service other than those that have been authorized by Cuisinart. This warranty does not cover any damage caused by accident, misuse, ship- ment or other ordinary household use. This warranty excludes all incide
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ReCIpes Spiced Mixed Nuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Chai . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Tahini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Tahini Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Hummus.
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Chai While this tea is best prepared with half-and-half, reduced fat or soy milk may be substituted. Makes about four 8-ounce servings 1 teaspoon whole black peppercorns ¾ teaspoon whole cloves 2 whole cinnamon sticks 1 star anise pod 5 cups half-and-half 1 cup water 1 teaspoon pure vanilla extract 1 1½-inch piece of fresh ginger, peeled ¼ teaspoon orange zest 6 black tea bags (darjeeling or Ceylon is recommended) 3 tablespoons honey ® Place the peppercorns, cloves, cinnamon sticks and star
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Tahini Vinaigrette This recipe may be easily modified by using a different flavor oil or vinegar. Makes about ½ cup 3 garlic cloves 1 tablespoon balsamic vinegar 2 tablespoons tahini (see previous recipe) 1 tablespoon fresh lemon juice ¼ teaspoon sea salt 1 ⁄8 teaspoon freshly ground black pepper 3 tablespoons extra virgin olive oil ® Place garlic in the work bowl of a Cuisinart Mini Chopper or Food Processor; pulse on chop 5 times. Scrape the work bowl. Add the vinegar, tahini, lemon juice,
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pad Thai Noodles Makes four servings ¾ cup unsalted peanuts, divided 8 ounces rice noodles 3 tablespoons ketchup ¼ cup fish sauce 1 tablespoon granulated sugar 2 tablespoons fresh lime or lemon juice, divided 1 tablespoon white vinegar ¼ teaspoon freshly ground black pepper 2 tablespoons vegetable oil 2 large eggs, lightly beaten 2 garlic cloves, finely chopped 2 shallots, finely chopped 2 cups bean sprouts ¾ cup chopped fresh cilantro Place the peanuts in the bowl of the Cuisinart® Spice & Nut
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½ teaspoon hoisin sauce ½ tablespoon fresh lime juice ½ cup water ® Place the peanuts in the bowl of the Cuisinart Spice & Nut Grinder. Pulse 15 times, then process for 10 seconds, or until finely ground. Place the remaining ingredients in a medium saucepan set over medium low heat; whisk to combine. Stir in the ground peanuts. Bring mixture to a simmer; let cook until sauce has thickened, about 0 to 30 minutes. Serve at room temperature. Nutritional information per serving (2 tablespoons)
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pistachio Crusted Rack of Lamb This delicious lamb is perfect for a special occasion. Hazelnuts work just as well as pistachios. Makes servings ½ cup shelled pistachios, roasted and salted 2 garlic cloves, peeled and crushed 2 thyme sprigs 2 tablespoons plus 1 teaspoon olive oil 1 lamb rack, approximately 1.5 pounds, frenched* ¼ teaspoon kosher salt ¼ teaspoon freshly ground pepper ½ teaspoon dijon style mustard ® Place pistachios in the bowl of the Cuisinart Spice & Nut Grinder. Chop the nu
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½ teaspoon kosher salt 1 ⁄8 teaspoon ground ginger ½ teaspoon paprika 3 to 4 whole cloves ® Place all spices in the bowl of the Cuisinart Spice & Nut Grinder. Pulse 5 times and then process until finely ground, about 0 seconds. Use immediately or contain in a sealed glass jar. Store in a dry, cool place. Crab Cakes Makes about eight crab cakes 16 ounces lump crab meat 1 teaspoon extra virgin olive oil 1 medium red bell pepper, cut into small dice 1 jalapeño pepper, seeded and finely chopped
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Five spice powder This traditional Chinese seasoning blend has a unique flavor – use sparingly though, as a little does go a long way. Makes about 3 tablespoons 1 star anise pod 2 teaspoons szechuan peppercorns (may use black peppercorns) ½ teaspoon fennel seed ½ teaspoon whole cloves 1 one-inch piece cinnamon stick ® Combine all ingredients in the bowl of the Cuisinart Spice & Nut Grinder. Pulse spices to 3 times and then process until completely ground, about 40 to 50 seconds. Use immedi
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Red Chili powder Chili powder can be as hot or as mild as you would like; choose the chiles accordingly – anchos are mild while habaneros and guajillos tend to be hot. Makes ¼ cup 3 ounces mixed dried chiles (i.e. ancho, guajillo) 1 teaspoon dried oregano 1 teaspoon garlic powder ½ teaspoon cumin seed, toasted ¼ teaspoon cayenne powder Toast chiles in a dry skillet over medium heat, toasting each side for a few minutes until they are fragrant. Cool and remove seeds and skin from the chiles. Br
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Stir in the beer and let simmer until almost completely reduced. Add the canned tomatoes, puréed chipotles, and stock. Bring the stew to a boil. Once boiling, reduce temperature so that stew remains at a simmer. Simmer stew for about 3 to 4 hours, until meat is completely tender. Once tender, add the potatoes and beans to the stew and continue to simmer for an additional 45 minutes. Stew is ready to serve at this point. Flavors are even better, however, the following day. *Once potatoes are
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Chicken Curry This mildly spicy dish is best served with basmati rice. Makes 3 to 4 servings 3 garlic cloves 1 to 2 inch piece of ginger, peeled and cut into 3 pieces 2 tablespoons plus 1 teaspoon vegetable oil or ghee*, divided 2 teaspoons curry powder (previous recipe) 1½ pounds boneless chicken breast, cut into ½-inch strips (cutting width-wise) ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 medium onion, finely chopped 1 jalapeño pepper, seeded and finely chopped 1 cup ch
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spiced pecan pie Crust This pairs beautifully with our Pumpkin Pie (following recipe) but would also add a new twist to a New York style cheesecake. Makes one 9-inch pie crust 1 whole cinnamon stick 1 whole nutmeg ¾ cup pecans, toasted and cooled 2 ⁄3 cup graham cracker crumbs 3 tablespoons light brown sugar 1 tablespoon granulated sugar ½ teaspoon table salt ¼ cup unsalted butter, melted and cooled ½ teaspoon pure vanilla extract Preheat oven to 375°F. Lightly coat a 9-inch pie plate with nons
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pumpkin pie Makes 10 to 1 servings 1 spiced pecan pie Crust (preceding recipe) 1 whole cinnamon stick 1 whole nutmeg ½ teaspoon whole cloves 2 cups canned pumpkin 3 large eggs, lightly beaten ¼ cup light brown sugar ¼ teaspoon ground ginger ¾ teaspoon table salt ½ cup half-and-half 1 teaspoon pure vanilla extract ¼ cup pure maple syrup Preheat oven to 375°F. Prepare Spiced Pecan Pie Crust as instructed. While the pie crust is baking, prepare the pie filling. ® Place the cinnamon stick, nutme
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