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For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
When using an electrical appliance, basic safety precautions should always be adhered to, including the following:
SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY
SPECIAL CORD SET INSTRUCTIONS
A short power supply cord is provided to reduce the risks of becoming entangled in or tripping over a longer cord. Extension cords may be used if care is exercised.
If an extension cord is used, the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance. 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 unintentionally.
NOTICE
This appliance has a polarized plug (one prong is wider than the other). As a safety feature, this plug will fit into a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.
This package contains a Cuisinart Baby® Food Maker & Bottle Warmer, metal chopping/puréeing blade, measuring cup, adapter ring, spatula and instruction/recipe book.
THE CUTTING BLADE HAS VERY SHARP EDGES.
To avoid injury when unpacking, please follow these instructions:
Every baby develops at his or her own pace, but some common changes and behaviors can indicate a readiness for solid foods.
Be on the lookout for:
The first solid food to introduce is cereal. Start with rice, barley, or oatmeal when baby is about 6 months. Once baby has been successfully eating cereal, the next solid to introduce is vegetables so the baby has a chance to develop a taste for these before getting a "sweet tooth" from fruit. Next, introduce fruits, followed by meat and poultry.
TIPS AND HINTS FOR BABY FOOD
The Baby Food Maker & Bottle Warmer is an excellent tool for puréeing and steaming fruits and vegetables. Blending the steaming liquid right into the food allows for optimal nutrient retention. We give a guide with water amounts intended for the smoothest purées – adjust water amounts if a thicker consistency is desired.
Introduce new foods one at a time. Serve only that type of food for at least 3 days before beginning another to be sure baby is not allergic. Once baby has been introduced to different foods, mix and match to make great combinations. For example, oat cereal and fruit, sweet potatoes and apple, or chicken with carrots.
When introducing a new food, if baby doesn't accept it, and does not have any adverse reaction, try again in a few days. Certain foods should be avoided for a period of time because of their highly allergenic properties. Parents with history of allergies should be extra cautious.
The following foods should be avoided until after 12 months of age:
The following foods should be avoided until after 24 months of age:
Always use the freshest ingredients, organic if possible. First stage baby food should not be seasoned or sweetened. Save time by preparing larger portions and freezing in airtight containers. Never refreeze any food that has been previously frozen.
Certain foods that can be a choking hazard should also be avoided, including, but not limited to, grapes, raw carrots, raisins (and other small dry fruits), candy, hot dogs, popcorn, and large pieces of meat. Vegetables that are high in nitrates, like spinach, turnips, carrots, and beets, should be offered in limited quantities at a time. Baby will be ready for finger foods when he or she has achieved all the behaviors indicating a readiness for solid foods, around 8 months. Additionally, baby can transfer items from hand to hand, has more constant chewing motion, and puts "everything" into the mouth!
PREPARING THE FOOD
Size
Always cut large pieces of food into smaller pieces of even size – about ½ inch (12mm) to a side. If you don't start with pieces that are small and uniform, you will not get an even chop.
Quantity
Do not overload the work bowl. Overloading causes inconsistent results and it strains the motor. Use the quantities given in the user guide and capacity chart or recipe section as a guide.
Adding Liquids
You can add water, breast milk or formula to control the consistency of your baby food.
STEAMING FOOD
(Always test the temperature of food before feeding to baby).
NOTE: Never open the cover during food steaming.
NOTE: It is normal for steam to come out of the vents during operation.
CHOPPING/PURÉEING FOOD
Removing Food from the Sides of the Bowl
Occasionally food will stick to the sides of the bowl as you process. Stop the machine to clear food away. AFTER THE BLADE HAS STOPPED MOVING, remove the cover and bowl lid and use the spatula to scrape the food from the sides of the bowl back into the center. Do not put hands into bowl unless unit is unplugged.
NOTE: We recommend that you don't run the unit continuously in CHOP for more than 1 minute at a time. For the best results, allow for 20 to 30 seconds rest time between cycles.
BOTTLE WARMER
NOTE: These instructions are to be used as a guide only. Please note that there are many variables, such as size of the bottle and starting temperature of the food which can affect the speed as well as the final temperature at which this unit warms the bottle or jar. Adjustments to the instructions below may be necessary. Always test the temperature of food before feeding baby.
Bottle Warming Guide | ||
Bottle Capacity | Cool Bottle (refrigerator) | Warm Bottle (room temperature) |
5ºC/40ºF | 20ºC/70ºF | |
4 oz | 12 ml | 8 ml |
9 oz | 12 ml | 8 ml |
ADAPTER RING
Always test the temperature of food before feeding baby.
Note: Due to the safety features of this product, the boiler area has to cool down before it can be used again. When doing consecutive cycles of bottle warming, to speed up the boiler cooling process, pour 20 oz. of cold water in the steam/bottle warming chamber and allow to sit for two minutes. When time is up, tilt the unit onto its left side over the sink and empty.
Q: Why won't steaming start when I turn the unit on?
A: Check that the plug is securely inserted into the outlet.
A: The steam/bottle warming chamber may be empty. Add water to the steam chamber.
A: Cover is not closed completely. Press the release button on the cover to open and then lower the cover again; press down firmly to lock the unit.
Q: Why is steam coming out the back of the unit?
A: This may happen if the lid isn't down tight enough. Turn the unit to the OFF position and lift the cover. Press down firmly on the bowl lid to ensure it is completely in place.
A: The hole on top of the steam blade or the bowl lid center may be blocked by food. Carefully remove the blade from the bowl and rinse it thoroughly. Check the opening on the top for any blockage, then put back into the bowl.
Q: Why won't the unit turn on immediately after steaming or to warm a second bottle?
A: Due to the safety features of this product, the boiler area has to cool down before it can be used again. To speed up the boiler cooling process, pour 8 oz. of cold water into the steam/bottle warming chamber and allow to sit for one minute. When the time is up, tilt the unit onto its left side over the sink and empty.
A: To empty the unit of excess water, open the cover and remove the measuring cup from the steam/bottle warming chamber. Tilt the unit onto its left side over the sink and any extra water will come out.
Q: Why are the work bowl seal and/or hub becoming discolored?
A: This may happen when steaming and chopping colorful food like carrots and beets and will not affect the performance of the unit. To avoid this from happening or becoming more discolored make sure to always clean the bowl and accessories immediately after use.
A: Check that the plug is securely inserted into the outlet.
A: Unit Cover is not closed completely. Press the release button on the cover to open and then lower the cover again; press down firmly to lock the unit.
A: Either you are chopping too much food at one time, or the pieces are not small enough. Try cutting food into smaller pieces of even size and processing a smaller amount per batch.
Q: Why is food collecting on the work bowl lid and/or sides of the bowl or getting stuck on the blade?
A: You may be processing too much food. Turn machine off. When blade stops rotating, remove the cover, then the bowl lid and clean the bowl and lid with the spatula.
A: T he steam/bottle warming chamber may be empty. Add more water to the steam chamber.
Q: Why is there a white residue coming out of the steam/bottle warming chamber?
A: Mineral-rich water causes calcium deposits to build up in the steam/bottle warming chamber. The unit should be cleaned out once a month to avoid this buildup. See decalcification section in Cleaning and Maintenance, next page. To help prevent/minimize this buildup, fresh or purified water can be used.
A: Because there are so many variables when warming bottles, adjustments to the water amounts in the instruction booklet may be necessary. If the bottle was too hot try adding less water next time. If it was too cold try adding more water next time.
Always make sure the appliance is unplugged before you start cleaning it.
Cleaning accessories and motor base
Decalcification
Storage
The following chart is a guideline for the types of food to feed your baby, how to prepare it, and how much it will serve. Other types of food not in this chart would follow similar instructions. Always consult with your pediatrician regarding questions about solid foods. This recipe book is meant as a general guide, not as medical advice.
Food | Starting Age | Preparation | Water for Steaming | Process | Approximate Steaming Time | Approximate Yields | Nutritional Highlights |
FRUITS | |||||||
Apples | 6 months | 2 medium apples (about 10 to 12 oz.) peeled, cored and cut into ½ to 1-inch pieces | 125 ml | Pulse 3 to 4 times to break up ingredients and then process until completely smooth, about 15 to 20 seconds. | 20 minutes | 1¼ cups or ten 1-ounce portions | High in fiber. Contains vitamins A & C, as well as trace minerals |
Apricots/ Prunes (dried) and pitted | 6 to 8 months | 10 ounces | 225 ml | Pulse about 8 times to break up ingredients and then process until completely smooth, about 30 seconds, scraping bowl if necessary. | 25 minutes | 1¼ cups or ten 1-ounce portions | High in vitamin A and B vitamins and fiber. Also contains potassium and fiber |
Avocado | 6 months | 1 ripe avocado (about 7 to 8 oz.) | N/A | Scoop flesh into work bowl fitted with the steam blade. Pulse 4 to 5 times and then process until completely smooth, about 20 to 30 seconds. | N/A | ¾ cup or six 1-ounce portions | High in B vitamins, folate, magnesium and fiber |
Bananas | 6 months | 1 medium ripe banana (5 to 6 oz.) peeled and broken into 3 pieces | N/A | Pulse 2 to 3 times and then blend until completely smooth, about 15 to 20 seconds. | N/A | ¹∕ ³ cup or three 1-ounce portions | High in potassium, fiber, B vitamins and folate |
Papaya | 8 to 10 months | 2 cups RIPE papaya, cut into ½ to 1-inch pieces | N/A | Pulse about 4 times and then process on for 25 to 30 seconds until completely smooth. | N/A | 1¼ cups or ten 1-ounce portions | High in vitamin A and C and beta carotene. Also contains calcium, folate and fiber |
Peaches | 6 to 8 months | 3 medium peaches (about 12 to 13 ounces), peeled and pitted and cut into ½ to 1-inch pieces | 100 to 125ml | Pulse about 6 times and then process until completely smooth, about 20 to 30 seconds. | 15 minutes | 1¹∕ ³ cups or eleven 1-ounce portions | Vitamin A, C and potassium |
Pears | 6 months | 2 medium to large pears (10 ounces), peeled and cored and cut into ½ to 1-inch pieces | 100 to 125ml | Pulse 3 to 4 times and then process until completely smooth, about 15 to 20 seconds. | 15 minutes | 1½ cups or twelve 1-ounce portions | Vitamin C, fiber, calcium and folate |
Plums | 6 to 8 months | 3 whole plums (about 10 to 12 oz.), peeled, pitted and cut into 1-inch pieces | 100 to 125ml | Pulse 3 to 4 times and then process until completely smooth, about 15 to 20 seconds. | 15 minutes | 1¹∕ ³ cups or eleven 1-ounce portions | Vitamin A, C and potassium |
VEGGIES | |||||||
Beets | 8 to 10 months | 2 to 3 small/medium beets (about 10 to 11 ounces), peeled and cut into ½ to 1-inch pieces. | 225 ml | Pulse 8 to 10 times and then process until completely smooth, about 30 seconds, scraping bowl if necessary. | 25 minutes | 1¹∕ ³ cups or eleven 1-ounce portions | High in beta carotene, folate, calcium, magnesium and potassium |
Broccoli | 8 to 10 months | 3 cups of florets and peeled stems cut into ½ to 1-inch pieces | 225 ml | Pulse 8 times and then process until completely smooth, about 20 to 30 seconds. | 25 minutes | 1 cup or eight 1-ounce portions | High in vitamin C, K and calcium |
Cauliflower | 8 to 10 months | 3 cups of florets cut into ½ to 1-inch pieces | 225 ml | Pulse 8 times and then process until completely smooth, about 30 seconds. | 25 minutes | 1½ cups or twelve 1-ounce portions | High in B vitamins, C, folate and fiber |
Winter Squash/ Pumpkin | 6 to 8 months | About 10 ounces of squash, peeled and seeded and cut into ½ to 1-inch pieces | 225 ml | Pulse 8 times and then process until completely smooth, about 20 to 30 seconds. | 25 minutes | 1¼ cups or ten 1-ounce portions | High in vitamins A and C, beta carotene, calcium |
Carrots | 6 to 8 months | About 5 to 6 carrots cut into ½ to 1-inch pieces | 225 ml | Pulse 8 times and then process until completely smooth, about 20 to 30 seconds. | 25 minutes | 1¹∕ ³ cups or eleven 1-ounce portions | High in vitamin A, beta carotene and fiber |
Green Beans | 6 months | 8 ounces of beans washed, ends trimmed and cut into 1-inch pieces, about 2 cups | 175 ml | Pulse 8 times and then process until completely smooth, about 20 to 30 seconds. | 20 minutes | 1¼ cups or twelve 1-ounce portions | Vitamin A, C, beta carotene, calcium and fiber |
Green Peas | 6 to 8 months | 2¼ cups frozen green peas | 175 ml | Pulse 10 times and then process until completely smooth about 30 seconds, scraping bowl if necessary. | 20 minutes | 1¾ cups or fourteen 1-ounce portions | Vitamin A, B vitamins, C, fiber and folate |
Fennel | 8 to 10 months | 1 medium bulb, about 10 ounces cut into ½ to 1-inch pieces | 225 ml | Pulse about 6 to 8 times and then process until completely smooth, about 20 to 30 seconds. | 25 minutes | 1²∕ ³ cups or thirteen 1-ounce portions | Vitamin C, potassium and calcium |
Parsnips | 6 to 8 months | 2 medium parsnips, about 10 ounces, peeled and cut into ½ inch slices | 225 ml | Pulse about 6 times and then process until completely smooth, about 20 to 30 seconds. | 25 minutes | 1¼ cups or ten 1-ounce portions | High in vitamin C and fiber |
Turnips/ Rutabaga | 8 to 10 months | 1 medium/large turnip, about 10 to 11 ounces, peeled and cut into ½ to 1-inch pieces | 225 ml | Pulse about 6 times and then process until completely smooth, about 20 to 30 seconds. | 25 minutes | 1½ cups or twelve 1-ounce portions | Vitamin C, calcium, fiber and folate |
Sweet Potato, Yams | 6 months | 1 medium potato, about 10 ounces, peeled and cut into ½ to 1-inch pieces | 225 ml | Pulse about 6 times and then process until completely smooth, about 20 to 30 seconds. | 25 minutes | 1½ cups or twelve 1-ounce portions | High in vitamin A, calcium, potassium and fiber |
Zucchini/ Summer Squash | 6 to 8 months | 2 medium squash, about 10 ounces, cut into ½ to 1-inch pieces | 175 ml | Pulse about 5 to 6 times and then process until completely smooth about 15 to 20 seconds. | 20 minutes | 1²∕ ³ cups or thirteen 1-ounce portions | B vitamins and C |
PROTEIN | |||||||
Chicken/ Turkey- breast | 6 to 8 months | 1 boneless, skinless breast about 6 to 8 ounces cut into ½ to 1-inch pieces | 225 ml | Pulse about 10 times and then process until completely smooth about 30 seconds, scraping bowl if necessary. | 25 minutes | 1 cup or eight 1-ounce portions | Protein, B vitamins, iron, essential amino acids and selenium |
Chicken - dark meat | 6 to 8 months | 1/2 pound thighs or legs, skin removed and cut into ½ to 1 inch pieces | 225 ml | Pulse about 10 times and then process until completely smooth, about 30 seconds, scraping the bowl if necessary. | 25 minutes | 1 cup or eight 1-ounce portions | Protein, B vitamins, iron, folate and essential amino acids |
Beef/Lamb (boneless) | 8 to 10 months | ½ pound beef or lamb cut into ½ to 1-inch pieces | 225 ml | Pulse about 10 times and then process until completely smooth, about 30 seconds, scraping bowl if necessary. | 25 minutes | 1 cup or eight 1-ounce portions | High in protein, folate, vitamin B12, iron, selenium and essential amino acids |
Fish | 8 to 12 months | 4 to 5 ounce fillet-salmon or white fish | 100 ml | Pulse about 6 times and then process until completely smooth, about 25 to 30 seconds. | 15 minutes | ¾ cup or six 1-ounce portions | Protein, omega 3 and 6 fatty acids, vitamin B12 and D, calcium and selenium |
Tofu | 6 to 8 months | 14 ounces soft tofu cut into ½ to 1-inch pieces | 100 ml | Pulse about 5 times and then process until completely smooth, about 20 to 30 seconds, scraping bowl if necessary. | 15 minutes | 2 cups or sixteen 1-ounce portions | Protein and calcium |
Tropical Fruits and Cinnamon Oats
Mango and papaya contain good-for-you enzymes that help with digestion.
Makes about 2¼ cups or eighteen 1-ounce servings
1 | cup mango, cut into ½- to 1-inch pieces |
1 | cup papaya, cut into ½- to 1-inch pieces |
100 | ml water |
1 | ripe banana, cut into 1-inch pieces |
½ | cup cooked oatmeal |
¹∕ 8 | teaspoon ground cinnamon |
Put the mango and papaya into the work bowl fitted with the steam blade and cover bowl with lid.
Add the water to the steam/bottle warming chamber and set the measuring cup in its place.
Close the lid to lock and then turn the dial to steam.
Once the light goes out indicating the steaming is complete, add the banana, oatmeal and cinnamon to the bowl and turn the dial to chop. Pulse about 10 times to break up, scraping if necessary, and then process continuously until completely smooth, about 20 to 30 seconds.
Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.
Nutritional information per 1-ounce serving:
Calories 19 (8% from fat) ∙ carb. 5g ∙ pro. 0g ∙ fat 0g
sat. fat 0g ∙ chol. 0mg ∙ sod. 1mg ∙ calc. 4mg ∙ fiber 1g
Eat Your Veggies
The sweetness of these veggies has baby always wanting more!
Makes about 2 cups or sixteen 1-ounce servings
1 | cup fresh spinach |
1 ⁄ 3 | cup zucchini, cut into ½- to 1-inch pieces |
1 | medium carrot, peeled and cut into ½- to 1-inch pieces |
225 | ml water |
1 | medium VERY ripe pear, peeled, cored and cut into ½- to 1-inch pieces |
Put the spinach, zucchini and carrot into the work bowl fitted with the steam blade and cover bowl with lid.
Add the water to the steam/bottle warming chamber and set the measuring cup in its place.
Close the lid to lock and then turn the dial to steam.
Once the light goes out indicating the steaming is complete, add the pear to the bowl. Pulse about 10 times to break up, scraping if necessary, and then process continuously until completely smooth, about 20 to 30 seconds.
Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.
Nutritional information per 1-ounce serving:
Calories 9 (3% from fat) ∙ carb. 2g ∙ pro. 0g fat 0g ∙ sat. fat 0g ∙ chol. 0mg ∙ sod. 4mg calc. 5mg ∙ fiber 1g
Greens and Sweets
It is so important to introduce green vegetables to your baby as early as possible. The sweetness of this recipe is great way to start.
Makes about 1¼ cups or ten 1-ounce servings
1 | cup peeled and sliced parsnips |
1 | cup sweet potatoes, peeled and cut into ½- to 1-inch pieces |
½ | cup parsley, hard stems discarded |
½ | cup shredded kale |
225 | ml water |
Put the parsnips, sweet potatoes, parsley and kale into the work bowl fitted with the steam blade and cover bowl with lid.
Add the water to the steam/bottle warming chamber and set the measuring cup in its place. Close the lid to lock and then turn the dial to steam.
Once the light goes out indicating the steaming is complete, turn the dial to chop. Pulse about 10 times to break up, scraping if necessary, and then process continuously until completely smooth, about 20 to 30 seconds.
Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.
Nutritional information per 1-ounce serving:
Calories 24 (2% from fat) ∙ carb. 6g ∙ pro. 1g ∙ fat 0g sat. fat 0g ∙ chol. 0mg ∙ sod. 12mg ∙ calc. 59mg ∙ fiber 1g
Veggie Lentil Medley
Lentils are a great protein source for baby!
Makes 1½ cups or twelve 1-ounce servings
1 | cup butternut squash, peeled and cut |
into ½- to 1-inch pieces | |
½ | cup carrots, peeled and cut into ½- to |
1-inch pieces | |
¼ | cup parsley, hard stems discarded |
¼ | cup sliced celery |
225 | ml water |
½ | cup cooked lentils |
Put the squash, carrots, parsley and celery into the work bowl fitted with the steam blade and cover bowl with lid.
Add the water to the steam/bottle warming chamber and set the measuring cup in its place. Close the lid to lock and then turn the dial to steam.
Once the light goes out indicating the steaming is complete, add the lentils to the bowl. Pulse about 10 times to break up, scraping if necessary, and then process continuously until completely smooth, about 15 to 25 seconds.
Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.
Nutritional information per 1-ounce serving:
Calories 17 (2% from fat) ∙ carb. 3g ∙ pro. 1g ∙ fat 0g sat. fat 0g ∙ chol. 0mg ∙ sod. 19mg ∙ calc. 12mg ∙ fiber 1g
Hippie Baby
A complete and ultra-nourishing meal for baby (tie dye not included).
Makes 1¾ cups or fourteen 1-ounce servings
½ | cup sweet potatoes, peeled and cut into |
½- to 1-inch pieces | |
½ | cup soft tofu, cut into 1-inch pieces |
½ | cup sliced greens, hard stems discarded |
(any combination or single green, e.g., | |
kale, spinach, chard) | |
225 | ml water |
½ | ripe avocado |
½ | cup cooked brown rice |
Put the sweet potatoes, tofu and greens into the work bowl fitted with the steam blade and cover bowl with lid.
Add the water to the steam/bottle warming chamber and set the measuring cup in its place.
Close the lid to lock and then turn the dial to steam.
Once the light goes out indicating the steaming is complete, add the avocado (scoop the flesh right into work bowl) and the brown rice to the work bowl and turn the dial to chop. Pulse about 10 times to break up, scraping if necessary, and then process continuously until completely smooth, about 20 to 30 seconds.
Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.
Nutritional information per 1-ounce serving:
Calories 29 (41% from fat) ∙ carb. 3g ∙ pro. 1g ∙ fat 1g sat. fat 0g ∙ chol. 0mg ∙ sod. 5mg ∙ calc. 12mg ∙ fiber 1g
Veggie Rice Cereal
A good starter recipe for when baby is ready for combination foods.
Makes 1¼ cups or ten 1-ounce servings
1 | cup sweet potato, peeled and cut into ½-inch dice |
¼ | cup carrots, peeled and cut into ½-inch dice |
¼ | cup green beans, cut into ½-inch pieces |
¼ | cup frozen peas |
225 | ml water |
4 | tablespoons baby rice cereal |
8 | tablespoons breast milk, formula or water |
Put the sweet potato, carrots, green beans and peas into the work bowl fitted with the steam blade and cover bowl with lid.
Add the water to the steam/bottle warming chamber and set the measuring cup in its place. Close the lid to lock and then turn the dial to steam.
While the veggies are steaming, prepare the rice cereal. Mix the cereal and liquid of choice together until smooth.
Once the light goes out indicating the steaming is complete turn the dial to chop. Pulse about 10 times to break up, scraping work bowl if necessary, and then process continuously until completely smooth, about 20 to 25 seconds. Add the cereal and pulse until smooth, about 8 to 10 pulses.
Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.
Nutritional information per 1-ounce serving:
Calories 47 (19% from fat) ∙ carb. 9g ∙ pro. 1g ∙ fat 1g sat. fat 0g ∙ chol. 0mg ∙ sod. 22mg ∙ calc. 24 mg ∙ fiber 1g
Winter Fruits with Yogurt
Dried fruit is readily available year round and makes a delicious purée for baby.
Makes about 1½ cups or twelve 1-ounce servings
½ | cup unsulphured prunes, cut into ½-inch pieces |
½ | cup dates, cut into ½-inch pieces |
1 | medium apple, peeled, cored and cut into ½-inch pieces |
200 | ml water |
½ | cup plain yogurt |
Put the prunes, dates and apple into the work bowl fitted with the steam blade and cover bowl with lid.
Add the water to the steam/bottle warming chamber and set the measuring cup in its place.
Close the lid to lock and then turn the dial to steam.
Once the light goes out indicating the steaming is complete turn the dial to chop. Pulse several times to break up and then process continuously until completely smooth, about 20 to 25 seconds.
Add the yogurt and pulse to incorporate, about 8 pulses.
Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.
Nutritional information per 1 ounce serving:
Calories 49 (7% from fat) ∙ carb. 12g ∙ pro. 1g ∙ fat 0g sat. fat 0g ∙ chol. 1mg ∙ sod. 5mg ∙ calc. 20mg ∙ fiber 1g
Lamb Stew with Barley
A delicious combination of sound nutritious foods for your little one.
Makes about 2 cups or sixteen 1-ounce servings
5 | ounces lamb (leg or shoulder meat) cut into ½- to 1-inch pieces |
5 | ounces butternut squash (or parsnip or combination of the two), cut into ½-to 1-inch pieces |
225 | ml water |
½ | cup cooked pearled barley |
Place the lamb and vegetable into the work bowl fitted with the steam blade and cover bowl with lid.
Add the water to the steam/bottle warming chamber and set the measuring cup in its place.
Close the lid to lock and then turn the dial to steam.
Once the light goes out indicating the steaming is complete turn the dial to chop. Pulse about 10 times to break up and then process continuously until completely smooth, about 30 seconds.
Add the barley and pulse to incorporate, about 10 pulses, and then process continuously again until desired consistency is reached.
Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.
Nutritional information per 1-ounce serving:
Calories 22 (20% from fat) ∙ carb. 2g ∙ pro. 2g ∙ fat 1g sat. fat 0g ∙ chol. 6mg ∙ sod. 6mg ∙ calc. 6mg ∙ fiber 0g
Baby Chicken Soup
Baby's first taste of chicken soup.
Makes about 1²∕³ cups or thirteen 1-ounce servings
½ | cup chicken breast, cut into ½- to 1-inch pieces |
2 | ounces carrots, peeled and cut into ½- to 1-inch pieces |
2 | ounces celery, peeled and cut into ½- to 1-inch pieces |
1 | tablespoon chopped flat leaf parsley, hard stems discarded |
225 | ml water |
Put the chicken, carrots, celery and parsley into the work bowl fitted with the steam blade and cover bowl with lid.
Add the water to the steam/bottle warming chamber and set the measuring cup in its place.
Close the lid to lock and then turn the dial to steam.
Once the light goes out indicating the steaming is complete turn the dial to chop. Pulse several times to break up and then process continuously until completely smooth, about 20 to 25 seconds.
Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.
Nutritional information per 1-ounce serving:
Calories 32 (45% from fat) ∙ carb. 1g ∙ pro. 4g ∙ fat 2g sat. fat 1g ∙ chol. 11mg ∙ sod. 18mg ∙ calc. 7mg ∙ fiber 0g
Salmon Sweet Potato and Quinoa Superfood
A super food combo to nourish your baby.
Makes about 2 cups or sixteen 1-ounce servings
5 | ounces sweet potato, cut into ½ to 1-inch pieces |
5 | ounces salmon, cut into 1-inch pieces |
175 | ml water |
2 ⁄ 3 | cup cooked quinoa |
Put the sweet potato and salmon into the work bowl fitted with the steam blade and cover bowl with lid.
Add the water to the steam/bottle warming chamber and set the measuring cup in its place.
Close the lid to lock and then turn the dial to steam.
Once the light goes out indicating the steaming is complete turn the dial to chop. Pulse about 5 times to break up and then process continuously until completely smooth, about 20 to 25 seconds.
Add the quinoa and pulse to incorporate, about 8 to 10 times. Process continuously until desired consistency is achieved.
Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.
Nutritional information per 1-ounce serving:
Calories 29 (22% from fat) ∙ carb. 3g ∙ pro. 2g ∙ fat 1g sat. fat 0g ∙ chol. 5mg ∙ sod. 9mg ∙ calc. 5mg ∙ fiber 1g
Sweet Bunny Waffles
The combination of carrot and apple purée used in these sugar-free waffles make them a great option for the whole family to enjoy. Makes 6 waffles
1 | cup whole wheat flour |
1 | teaspoon baking powder |
½ | teaspoon baking soda |
¼ | teaspoon salt |
1 | large egg, lightly beaten |
3 | tablespoons vegetable oil |
¼ | cup plain yogurt |
1⁄3 | cup whole milk |
¼ | cup carrot purée |
¼ | cup apple purée |
Nutritional information per waffle:
Calories 164 (48% from fat) ∙ carb. 18 g ∙ pro. 5g fat 9g ∙ sat. fat 2g ∙ chol. 34mg ∙ sod. 294 mg calc. 103mg ∙ fiber 3g
Sunshine Muffins
Whole grain muffins sweetened with butternut squash purée make a wholesome breakfast or snack.
Makes 6 muffins
nonstick cooking spray | |
1 | cup whole wheat flour |
1 | teaspoon baking powder |
¼ | teaspoon salt |
¼ | teaspoon cinnamon |
¼ | cup butternut squash purée |
2 | tablespoons vegetable oil |
1 | tablespoon pure maple syrup |
¼ | cup plain yogurt |
1 | large egg |
½ | teaspoon pure vanilla extract |
2 | tablespoons whole milk (nondairy milk may be substituted) |
Preheat oven to 375°F. Thoroughly spray a six-cup muffin tin.
Stir together the flour, baking powder, salt and cinnamon in a small bowl.
Put the purée, oil, syrup, yogurt, egg, vanilla and milk into the work bowl fitted with the steaming blade. Pulse on chop to incorporate ingredients, about 10 long pulses.
Sprinkle the dry ingredients evenly over the wet ingredients in the work bowl. Pulse gently until ingredients are just evenly incorporated. Be careful not to overmix.
Scoop even amounts (each about a scant ¼ cup) of batter into the prepared muffin tin.
Bake in preheated oven until tops are golden and a cake tester comes out clean, about 12 to 15 minutes.
Nutritional information per muffin:
Calories 143 (38% from fat) ∙ carb. 18 g ∙ pro. 4g fat 6g sat. fat 1g ∙ chol. 33mg ∙ sod. 179mg calc. 93mg ∙ fiber 2g
Sweet Potato Pancakes
The silver dollar size is perfect for little fingers to grab.
Makes about 25 silver dollar pancakes
1 | recipe sweet potato purée |
3 | tablespoons unbleached, all-purpose flour |
1 | large egg |
½ | teaspoon kosher salt |
1 to 2 tablespoons vegetable oil |
Mix all ingredients together until smooth.
Place a large nonstick skillet over medium heat. When oil shimmers across the pan add pancake batter, 1 tablespoon per pancake for silver dollar pancakes.
Cook approximately 3 minutes per side until golden brown.
Nutritional information per pancake:
Calories 21 (33% from fat) ∙ carb. 3g ∙ pro. 1g fat 1g ∙ sat. fat 0g ∙ chol. 7mg ∙ sod. 56mg calc. 5mg ∙ fiber 0g
Apple Pancakes
These pancakes will be a favorite breakfast treat.
Makes about 24 silver dollar pancakes
1 | cup whole wheat flour |
1 | teaspoon baking powder |
½ | teaspoon baking soda |
½ | teaspoon ground cinnamon |
¼ | teaspoon salt |
¼ | cup apple purée |
1 | tablespoon pure maple syrup |
1 | large egg |
¾ | cup plus 2 tablespoons whole milk (low fat or nondairy may be substituted) |
2 | tablespoons unsalted butter, melted |
1 | tablespoon unsalted butter for cooking pancakes |
Stir the flour, baking powder, baking soda, cinnamon and salt together in a small bowl.
Put the apple purée, maple syrup, egg, milk and butter into the work bowl fitted with the steam blade. Process the ingredients on chop for about 5 seconds.
Sprinkle the dry ingredients evenly over the wet ingredients in the work bowl. Pulse on chop until ingredients are just combined, about 5 pulses.
Put the remaining butter in a large nonstick skillet and place over medium heat. Once butter melts add the batter into the hot skillet, one tablespoon per pancake, to make silver dollar pancakes.
Cook pancakes about 2 minutes on the first side and 1 minute the second.
Nutritional information per pancake:
Calories 37 (37% from fat) ∙ carb. 5g ∙ pro. 1g ∙ fat 2g sat. fat 1g ∙ chol. 11mg ∙ sod. 39mg ∙ calc. 21mg ∙ fiber 1g
Baby Chicken Salad
With the Cuisinart® Baby Food Maker you can make this "salad" as smooth or chunky as your baby needs.
Makes about 11⁄3 cups
8 | ounces chicken breast, cut into ½- to 1-inch pieces |
3 | ounces celery, thinly sliced |
175 | ml water |
2 | tablespoons plain yogurt |
Pot the chicken and celery into the work bowl fitted with the steam blade.
Add the water to the steam/bottle warming chamber and set the measuring cup in its place.
Close the lid to lock and then turn the dial to steam.
Once the light goes out indicating the steaming is complete, turn the dial to chop. Pulse to roughly chop. Add the yogurt and continue to pulse until desired consistency is achieved.
Nutritional information per 1-ounce serving:
Calories 26 (23% from fat) ∙ carb. 0g ∙ pro. 5g fat 1g sat. fat 0g ∙ chol. 14mg ∙ sod. 32mg calc. 8mg ∙ fiber 0g
Allergen-Free Chicken Fingers
These chicken fingers are not only suitable for people with most every common food allergy – they are absolutely delicious!!!
Makes about 15 to 18 chicken fingers
nonstick cooking spray | |
2 | cups crispy brown rice cereal |
1 | pound chicken breast, cut into finger-size pieces |
1 | cup coconut milk |
extra virgin olive oil for drizzling |
Preheat the oven to 400°F. Line a baking sheet with foil and lightly coat with nonstick cooking spray.
Put the brown rice cereal into the work bowl fitted with the steam blade. Pulse about 15 times to evenly chop.
Prepare fingers by dipping first into coconut milk and then rolling in the crushed cereal.
Place on baking tray and drizzle with olive oil. Bake for about 25 minutes until crispy and golden and cooked through.
Nutritional information per chicken finger:
Calories 67 (49% from fat) ∙ carb. 3g ∙ pro. 6g ∙ fat 4g sat. fat 2g ∙ chol. 16mg ∙ sod. 31mg ∙ calc. 3mg ∙ fiber 0g
Allergen-Free Fish Sticks
Potato chips provide extra crunch for these oven baked fish sticks!
Makes about 15 to 18 sticks
nonstick cooking spray | |
5 | ounces potato chips |
½ | pound thin fish fillet similar to sole |
1 | cup coconut milk |
Preheat the oven to 400°F. Line a baking sheet with foil and lightly coat with nonstick cooking spray.
Insert the steam blade into the work bowl. Working in two batches of 2 cups each, process the potato chips by pulsing using about 15 quick pulses. Put the finished crumbs in a shallow dish for dipping.
Prepare fingers by dipping first into coconut milk and then rolling in the crushed chips.
Bake for about 15 to 20 minutes, turning tray midway through baking, until crispy and golden and cooked through.
Nutritional information per fish stick:
Calories 58 (55% from fat) ∙ carb. 4g ∙ pro. 2g ∙ fat 4g. sat. fat 1g ∙ chol. 6mg ∙ sod. 69mg ∙ calc. 3mg. fiber 1g
Here you can download full pdf version of manual, it may contain additional safety instructions, warranty information, FCC rules, etc.
Download Cuisinart baby BFM-1000 Series - Baby Food Maker & Bottle Warmer with Recipes Manual
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