Cuisinart Precision Master SM-50 Series - Stand Mixer Manual

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be taken, including the following:

1. READ ALL INSTRUCTIONS.
2. Turn dial to the OFF position and unplug from outlet when not in use, before fitting or removing accessories or attachments, after use and before cleaning.
3. Close supervision is necessary when any appliance is used by or near children. Cuisinart does not recommend the use of this appliance by children.
4. Avoid contact with moving parts and fitted attachments. Keep hands, hair, clothing, as well as spatulas and other utensils away from beaters during operation to reduce the risk of injury to persons and/or damage to the mixer.
5. The use of accessories or attachments not recommended or sold by Cuisinart may cause fire, electric shock or injury.
6. Do not use more than one accessory or attachment at a time.
7. Do not exceed the maximum capacities listed in this Instruction Book.
8. Do not use the stand mixer if it is damaged or if the cord is damaged. After having been damaged, have the stand mixer checked and serviced before resuming use.
9. When using an attachment, make sure that you have read the safety instructions that come with the particular attachment.
10. Do not use outdoors.
11. Keep stainless steel bowl away from heat sources such as stovetops, ovens or microwaves.
12. To protect against the risk of electric shock, do not put the base power unit in water or other liquids.
13. Remove all accessories and attachments from stand mixer before washing.
14. Do not let cord hang over edge of table or counter.
15. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is dropped or damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair or electrical or mechanical adjustment.
16. 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
NOTE: The maximum rating is based on the attachment that draws the greatest power. Other recommended attachments may draw significantly less power.

RISK OF FIRE OR ELECTRIC SHOCK
The lightning flash with arrowhead symbol within an equilateral triangle is intended to alert the user to the presence of uninsulated, dangerous voltage within the product's enclosure that may be of sufficient magnitude to constitute a risk of fire or electric shock to persons.
The exclamation point within an equilateral triangle is intended to alert the user to the presence of important operating and maintenance (servicing) instructions in the literature accompanying the appliance.

SPECIAL CORD SET INSTRUCTIONS
A short power-supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord. Longer extension cords are available and may be used if care is exercised in their use. If a long extension cord is used, the marked electrical rating of the extension cord must be at least as great as the electrical rating of the appliance, and the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over.

GROUNDING INSTRUCTIONS
For your protection, the Cuisinart^® Stand Mixer is equipped with a 3-conductor cord set that has a molded 3-prong grounding-type plug, and should be used in combination with a properly connected grounding-type outlet. If a grounding-type outlet is not available, an adapter may be obtained so that a 2-slot wall outlet can be used with a 3-prong plug.
The adapter must be grounded by attaching its grounding lug under the screw of the outlet cover plate.

Before using an adapter, it must be determined that the outlet cover plate screw is properly grounded. If in doubt, consult a licensed electrician. Never use an adapter unless you are sure it is properly grounded.
Note: Use of an adapter is not permitted in Canada and Europe.
This appliance is for 120 volts only and should not be used with a converter.

Always unplug the Cuisinart^® Precision Master™ Stand Mixer from outlet when assembling and disassembling.

INTRODUCTION

Cuisinart just raised the bar on mixing! This Cuisinart^® Precision Master™ Stand Mixer has the capacity, power, and precision engineering to handle any job a recipe calls for. The three accessories allow you to mix, whip and knead dough, and with 12 speeds, you'll always do it just right.
Cuisinart offers optional attachments that can be purchased separately. The selected attachment connects to the port on the front of the mixer, so you can make homemade pastas or grind your own meats. You can even turn your mixer into an ice cream maker! The Cuisinart^® Fruit Scoop™ Ice Cream and Fresh Fruit Frozen Dessert Maker attachment lets you make allfruit frozen desserts, ice cream or frozen yogurt.

FEATURES AND COMPONENTS

1. 500 Watt Motor
   Plenty of power for double recipes and heavy mixing tasks.
2. Tilt-Back Head
   Makes it easy to attach accessories and scrape sides and bottom of bowl.
3. Attachment Port
   Large Meat Grinder and Pasta Maker attachments (sold separately) connect to the port located behind the port cover on the front of the stand mixer head. A locking screw makes attachments easy to put on, secure and take off.
4. Accessory Port
   Chef's whisk, flat mixing paddle and dough hook connect to this port.
5. 5.5 Quart (5.2L) Stainless Steel Bowl with Handle
   Handle makes the bowl easy to lift, hold, scrape and remove. Large capacity bowl lets you mix larger quantities.
6. Head-Lift Release Lever
   Securely locks stand mixer head into raised, tilt-back position. Used to return mixer head to mixing position.
7. On/Off and Speed Control Dial
   12 speeds for precision mixing.

8. Blue Light Ring
   Illuminates when mixer is operating. Turns off in OFF position.
9. Chef's Whisk
   Incorporates air into ingredients/mixtures. Ideal for whipping eggs, egg whites or heavy cream. Used in recipes for angel food cake, chiffon cake, meringue, some types of candy, such as marshmallows, and quickly whips potatoes.
10. Flat Mixing Paddle
    Used for stirring, mixing and beating ingredients/mixtures. Best accessory for mixing cookies, cakes and batters, and for frostings. Also use for making pie crusts, biscuits and shortcakes, and combining ingredients for meatloaf or meatballs.
11. Dough Hook
    Used for the mixing and kneading of yeast dough for breads, rolls, pizza/focaccia, pasta dough and yeast-raised coffee cakes.
12. Splash Guard with Pour Spout
    Prevents splattering when mixing and adding ingredients. Guides ingredients into the bowl.

ASSEMBLY INSTRUCTIONS

1. Raise Mixer Head – Push down the headlift release lever and raise the stand mixer head until it locks into place.
2. Attach Accessory – Place flat mixing paddle, chef's whisk or dough hook into the accessory port. Push up and turn counterclockwise until it locks. Turn clockwise to remove.
3. Place Bowl on Base – Turn clockwise to secure.
4. Lower Mixer Head – Holding the stand mixer head, push down the head-lift lever again and fully lower the mixer head.
5. To Attach Splash Guard with Pour Spout – After attaching the accessory and lowering the stand mixer head, slide the splash guard onto the bowl. Attach the pour spout by placing it into the tabs on the splash guard ring and slide it into place. The splash guard ring can rotate in any direction to more easily add ingredients.
   To remove: Remove the pour spout from the splash guard and slide splash guard off the bowl.

OPERATION

Position the Stand Mixer
The logo plate that covers the attachment port should face you.
To Turn Stand Mixer On
Turn control dial to desired speed – 1 through 12 (see Speed Control Guide).
To Turn Stand Mixer Off
Turn the dial to "0" OFF position. Mixing process stops and unit shuts off.

CLEANING AND MAINTENANCE

Unplug your Cuisinart^® Stand Mixer before cleaning.

Power Unit
Wipe with a damp cloth and dry. Never use abrasives or immerse in water.

Bowl
Wash by hand and dry thoroughly or put in dishwasher. Never use a wire brush, steel wool or bleach.

Accessories
Mixing paddle and dough hook are top rack dishwasher safe; can also wash by hand and dry thoroughly. Chef's whisk must be washed by hand.

Attachments
Clean as directed in instructions included with each attachment you purchase.

Splash Guard with Pour Spout
Top rack dishwasher safe; can also wash by hand and dry thoroughly.

Maintenance
Any other servicing should be performed by an authorized service representative.

SUGGESTED SPEED CONTROL GUIDE

MAXIMUM CAPACITIES

• Yeast doughs (most breads, pizza) – 6 cups white flour
• Cookie dough – 5 dozen cookies
• Whipping cream – 6 cups liquid (12 cups whipped)
• Egg whites – 12 large

TROUBLESHOOTING

If the stand mixer shuts off, the unit may have overheated. Your stand mixer has an overload protection device, it will shut down to protect the motor.
Solution: In the unlikely event that this happens:

• Turn off and unplug the unit.
• Reduce the load by removing some of the ingredients, and allow the mixer to stand for a few minutes.
• Plug in and reset the speed. If the stand mixer does not start when you turn the Speed Dial ON, allow the unit to stand for additional time.

TIPS AND HINTS

• Before preheating your oven, adjust racks to accommodate your baking task. Most recipes use the middle rack; pies bake best in the lower third of the oven.
• Carefully follow each mixing step in a recipe. Take care not to over- or under-mix.
• Don't crowd the oven, and avoid opening the oven door during baking – use the oven light to help you watch. With certain recipes, particularly when baking more than one tray of cookies at a time, rotate halfway through baking.
• Proper measurements are very important when baking. To measure flour correctly, stir the flour first, then spoon into the measuring cup. Level off the top with the blunt side of a knife blade or the handle of a spoon. Do not press or compact flour. It is also very important not to measure directly from the bag – while the flour is pre-sifted, it has been pressed/compacted to fit into the bag. Baked goods made from unstirred flour are likely to be heavy and dry because too much flour is used.
• For most baking recipes, refrigerated items like butter, milk and eggs incorporate better when they are at room temperature.
• Remove butter from the refrigerator and cut into ½-inch pieces to help it come to room temperature faster while you measure out the remaining ingredients. Do not warm butter in the microwave; this can change the structure of the butter if it melts and give the finished product a different texture.
• To separate eggs for use in any recipe, break them one at a time into a small bowl. Gently remove the yolks, then transfer the whites to a spotlessly clean glass or stainless bowl. If a yolk breaks into a white, use that egg for another recipe. Just a drop of egg yolk in the white prevents the white from whipping properly.
• Scraping the entire bowl – sides, bottom and paddle over the course of mixing and adding new ingredients – ensures even incorporation of ingredients and overall best results. The more you scrape the bowl, the better.
• For whipping egg whites, both the mixing bowl and chef's whisk must be spotlessly clean and dry. Any trace of fat/oil will prevent the egg whites from whipping properly.
• To check the freshness of eggs, place them in a bowl of warm water – if they float, they are not fresh. This is most important when using for whipping egg whites. The fresher the eggs, the more stable the foam.
• To melt chocolate for a recipe, put chopped chocolate in a double boiler insert or larger bowl over a pan of barely simmering water. The water should not boil, nor should it touch the bottom of the double boiler insert or bowl. If it does, this could cause the chocolate to "seize" and you will not be able to use it in your recipe.
• Always test yeast for freshness before us-ing it in a recipe. Sprinkle a little over warm (105°F–110°F) water and add a pinch of sugar or flour from the recipe. If it does not become foamy/bubbly in 5 to 10 minutes, the yeast may be "dead." Start over with fresh yeast from a new package.

COOKIE BAKING

• Use an ice cream scoop to measure out cookie dough – this keeps the cookies evenly shaped and uniform in size. We recommend ice cream scoops in several sizes – #40, #50 and #60, as well as a larger one (about 1⁄3 to ½ cup) for jumbo cookies. Ice cream scoops are also good for filling muffin tins. Use a #16 ice cream scoop to make muffins or meatballs.
• To better maintain cookie shapes, put scoops of cookie dough onto sheets of waxed paper or plastic wrap on a tray and chill before baking. Most cookie dough can be refrigerated for 2 to 3 days prior to baking – be sure to wrap well.
• Cookie dough may also be frozen. Shape into individual cookies, double wrap and freeze for up to 3 months. Thaw before baking.
• Line baking sheets with parchment paper for easy release and easy cleanup.
• Let cookies rest on sheets for 2 to 3 minutes before removing them to a wire rack to cool. This keeps cookies from wrinkling, crumbling or breaking.
• Cookies must cool completely before being put into storage containers to ensure they don't get soggy or misshapen.

BREAD BAKING

• One ¼-ounce packet of yeast equals 2¼ teaspoons yeast.
• Using milk in place of water will produce a softer crust.
• After baking, you can soften the crust, if desired, by rubbing it with unsalted butter soon after removing it from the oven. This prevents it from drying out quickly.
• If a recipe calls for a specific type of flour, use the flour recommended. If you do not have bread flour, you can substitute unbleached, all-purpose flour, but your bread may not rise quite as much.
• Do not use "lite" or tub margarines for bread baking – they have different structures and they do not work as well in baking.
• Vital wheat gluten is the dried protein taken from the flour by eliminating the starch. It is a good dough conditioner or enhancement for yeast breads, especially for whole-grain breads or when using all-purpose flour. If a recipe specifically calls for vital wheat gluten, we recommend that it be used for best results.
• For 100% whole-wheat bread, use 1½ teaspoons vital wheat gluten per cup of flour.
• Lite salt can be used if it has both potassium chloride and sodium.
• Many bread recipes have a "range" amount of flour – start by using the lower end of the range, then add more flour as needed to produce a smooth, not sticky dough.
• Using too much liquid, or baking on a humid day, can cause your bread to fall or wrinkle on top.
• An instant-read thermometer is helpful to have on hand when making bread. It can be used to measure the temperature of the liquid for proofing yeast, and for taking the internal temperature of the baked bread.
• Liquid for proofing yeast should be between 105°F and 110°F.
• Finished bread should have an internal tem-perature of 190°F (enriched breads, those that normally include eggs, are done at a higher temperature, closer to 207°F).

CAKE BAKING

• Have all ingredients and mixing bowls at room temperature. Room temperature ingredients incorporate and blend more easily.
• Fill pans immediately after mixing.
• Bake immediately after filling pans.
• Check for doneness at the beginning of the time range given.
• Cool cakes in pans until cool to touch, and remove from pans to completely cool on a wire rack after baking.
• An offset spatula will make spreading frosting easier than a knife or regular spatula.

EGG WHITES

• Egg whites at room temperature are best for whipping. Bring to room temperature safely by placing uncracked eggs in a bowl of warm water for 10 to 15 minutes.
• Add a small amount of acid such as cream of tartar, lemon juice or vinegar when whipping egg whites to stabilize them and allow them to reach their optimum volume and stiffness. Use ¹⁄8 teaspoon cream of tartar per large egg white – or 1 teaspoon cream of tartar per cup of egg whites (8 to 10 large).
• The time required to whip egg whites will vary with the temperature of the egg whites, age of egg whites, and temperature/humidity of the kitchen. Keep a close watch while whipping egg whites.
• In humid or damp weather, you may not get the volume of whipped egg whites that you do in drier, warmer weather.
• Place the room temperature egg whites in the clean, dry mixing bowl. Attach the clean, dry chef's whisk. Start whipping the egg whites on Speed 1 and gradually increase to Speed 6 until foamy, and then gradually increase to Speed 12. If egg whites are beaten too rapidly in the beginning, their structure will not be as stable and strong, and they will not reach the volume that they should when completely beaten. Over-beaten egg whites will also separate or deflate in a meringue topping.
• Timing when adding sugar to egg whites is important. Add sugar slowly and gradually to the whipped egg whites once they start to foam. Always add sugar in a slow, steady stream along side of bowl while egg whites are being whipped – do not add sugar directly to the center of the bowl on top of beaten egg whites; doing this may cause them to deflate.
• When whipping egg whites, they will at first appear foamy or frothy. Then they will become stiffer and start to hold their shape. Next, soft peaks will form – this is when the tips of the peaks fall when the whisk is lifted up – soft peaks are often required for mousses or soufflés. The next stage is medium to stiff peaks. This is used for recipes such as meringues – the whites will appear dry, the peaks will hold their shape and the whites will be shiny. The final stage is stiff and dry. The whites will not be uniformly white, but will appear speckled and they will no longer be shiny in appearance.
• Beaten egg whites should be used imme-diately after beating them. If they wait for longer than 5 minutes, they will begin to deflate and lose volume and structure. Egg whites beaten with sugar or cream of tartar are more stable and will last a little longer.

SANITIZING EGG WHITES
Take care when adding raw egg whites to recipes that are not cooked or baked as there is a chance they may carry harmful bacteria. If you have a recipe that calls for raw egg whites, you may wish to use powdered egg whites or "sanitize" the egg whites by doing the following:

• Put the egg whites, 2 tablespoons of the granulated sugar from your recipe, 2 tablespoons water, and a pinch of cream of tartar into the Cuisinart^® mixing bowl and stir until smooth.
• Put over a pan of simmering water and stir constantly with a spotlessly clean rubber spatula until the mixture registers 160°F on an instant-read thermometer – start checking the temperature after about a minute of stirring.
• When the egg white mixture registers 160°F, dry off the bottom of the bowl and place it on the Cuisinart^® stand mixer. Insert the chef's whisk. Continue as directed in your recipe.

WHIPPING CREAM

The difference between heavy cream and whipping cream is the butterfat content. The higher the butterfat content, the more stable the whipped cream. Heavy cream has a higher butterfat content than whipping cream does.
Light cream may also be whipped, but will not last as long. Creams that are not ultrapasteurized are best for whipping.
The yield of cream generally doubles in volume. To make 2 cups of softly whipped cream, put 1 cup of heavy/whipping cream into the well-chilled mixing bowl. Starting on Speed 2 and increasing to Speed 10 or 12, whip until it just begins to hold its shape. Add about ½ teaspoon pure vanilla or other pure flavored extract and 1 to 4 tablespoons granulated, superfine or confectioners' sugar. Whip until the cream holds soft, floppy peaks.
To make whipped cream:

• Start with well-chilled cream, mixing bowl and chef's whisk (place bowl and whisk in freezer for at least 15 minutes before making whipped cream). The room should not be too hot.
• Whip cream on low speeds until small bubbles form – this will take about 30 seconds. Gradually increase to Speed 12 and continue beating until desired doneness, being careful not to over-whip. It takes just seconds for cream to go from smooth and creamy whipped cream to whipped cream with grainy bits of butter forming.
• If you are making a sweetened, flavored whipped cream, begin to slowly add the sugar and flavorings as the cream becomes soft and billowy in appearance.
• Sugars should be sifted before adding to whipping cream.
• Stop whipping cream when it has doubled in volume – it should be smooth, creamy and thick, forming either soft (for garnishing desserts, folding into desserts) or stiff (for topping cakes, desserts, piping decoratively) peaks.
• Unless stabilized, whipped cream should be served immediately.

STABILIZED WHIPPED CREAM
Stabilized whipped cream will hold longer in the refrigerator before using, and it can also be used for decorating, using a pastry bag and tip. Using gelatin or a purchased stabilizer will prevent whipped cream from weeping.
To make stabilized whipped cream, soften powdered gelatin by sprinkling it over water in a measuring cup. Let stand 5 minutes to soften. Then place the measuring cup in a pan of simmering water and stir over low heat until gelatin is dissolved. Let cool slightly before adding to cream – but do not allow to get cold and harden.

• For 1 cup of cream, use ½ teaspoon gelatin soaked in 1 tablespoon water.
• For 2 cups of cream, use 1 teaspoon gelatin soaked in 2 tablespoons water.
• For 8 cups of cream, use 1 tablespoon + 1 teaspoon gelatin soaked in 8 tablespoons water.

Follow basic whipping instructions, adding cooled gelatin mixture to cream all at once after it has whipped to a slightly thickened stage.