Cuisinart Precision Master SMD-50 Series - Pro 5.5-Quart Stand Mixer Manual

IMPORTANT SAFEGUARDS

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

1. READ ALL INSTRUCTIONS.
2. Press and hold the center of the dial for 5 seconds when the unit is running and it will stop. Then unplug from outlet when not in use, before fitting or removing accessories or attachments, after use and before cleaning. To unplug, grasp the plug and pull from the outlet. Never pull from the power cord.
3. This appliance is not intended for use by children or by persons with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge. Close supervision is necessary when any appliance is used near children. Children should be supervised to ensure that they do not play with the appliance.
   Cuisinart does not recommend the use of this appliance by children.
4. Avoid contact with moving parts. Keep hands, hair, clothing, as well as spatulas and other utensils away from attachments during operation to reduce the risk of injury to persons and/or damage to the mixer. Remove accessories or attachments from mixer before washing.
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 power unit, the power cord or the plug 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. Contact the manufacturer at their customer service telephone number for information on examination, repair, or adjustment, or 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.
17. Do not place on or near a hot gas or electric burner or in a heated oven.

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 dangerous uninsulated 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 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^® Precision Master^® Pro 5.5-Quart Digital 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^® Pro 5.5-Quart Digital Stand Mixer from outlet when assembling and disassembling.

NOTICE
This appliance has a grounding plug. To reduce the risk of electric shock, this plug will fit into a grounding outlet only one way. If it still does not fit, contact a qualified electrician. Do not modify.

INTRODUCTION

Introducing the digital stand mixer with the perfect blend of power, precision, and speed!
Equipped with a high-performance, 500 watt motor, the Cuisinart^® Precision Master^® Pro Stand Mixer powers through even the heaviest mixing jobs in a 5.5-quart, large capacity bowl. A turn of the digital LED dial is all it takes to select from 12 speed options, including 3 preprogrammed food-prep settings and 7 recipe tasks to be performed in the food-prep settings. Premium attachments include chef's whisk, flat mixing paddle, dough hook, and splash guard with pour spout for maximum versatility with minimal mess. Die-cast housing provides superior durability, and commercial mixing for today's kitchen ensures precise, thorough mixing. Leave it to Cuisinart to combine digital convenience with powerful performance in the must-have stand mixer for today's home chef.
Cuisinart offers optional attachments that can be purchased separately. The selected attachments (PE-50, MG-50, PRS-50 and SPI-50) connect 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 (IC-50) attachment lets you make all-fruit frozen desserts, ice cream or frozen yogurt.

FEATURES AND COMPONENTS

1. 500 Watt Motor
   Plenty of power for large 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
   Meat Grinder, Pasta Extruder and other 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 and secure.
4. Accessory Port
   Chef's whisk, flat mixing paddle, and dough hook connect to this port.
5. 5.5-Quart (5.2 L) 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. Also used to return mixer head to mixing position.
7. LED Digital Control Dial
   Allows you to control speeds, adjust the timer, and select from a menu of preprogrammed recipe tasks.

8. Light Ring
   3 colors for different modes:
   1. STANDBY – White, with Cuisinart name illuminated on the dial
   2. RUNNING – Blue, unit is running with selected mode illuminated on the dial
   3. STOP/PAUSE – Red, flashing with either Stop or Pause illuminated on the dial
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 cookie dough, cake and other batters, and for frostings. Also use for making pie crusts, biscuits and short cakes, and combining ingredients for meatloaf or meatballs.
11. Dough Hook
    Used for the mixing and kneading of yeast dough for breads, rolls, pizza/focaccia, and coffee cakes. Also for mixing and kneading pasta dough.
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. Push up and 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. 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

TO TURN STAND MIXER ON

1. Plug in the stand mixer.
2. To secure mixing bowl on base, turn clockwise.
3. Press the dial to select language once the dial illuminates and Main Menu will appear.
4. All subsequent times "Cuisinart" will appear.
5. Rotate the dial to choose from the following menu options:
   • MANUAL (Normal Operation)

• TIMER (Normal Operation with a Countdown Timer)
• DOUGH (Recipe Task)
• MIXING (Recipe Task)
• WHISKING (Recipe Task)6. Select preset program by pressing the dial.

7. Program will begin.
   NOTE: After 5 minutes of inactivity, the "Cuisinart" screen will appear and the digital dial will turn off. To wake the unit, press or rotate the dial.
   The unit will go into Standby mode.

MANUAL MODE

1. Rotate the dial to MANUAL, then press to select. To select the desired speed setting, rotate the dial clockwise; select from speeds 1–12 (see Speed Control Guide). Press to select the speed to start the stand mixer. The timer will begin to count down.
2. To change the speed while the unit is operating, rotate the dial clockwise or counterclockwise to the desired speed. The speed will automatically adjust without stopping the timer.
3. To PAUSE the mixer, press and release the center of the dial.
4. To STOP the mixer, press and hold the center of the dial until it beeps and says STOP.

When light is flashing, avoid any contact with moving parts.

TO PAUSE A PROGRAM

1. While in a program, press the dial once to PAUSE.
2. The unit will go into PAUSE mode.
3. The unit will also PAUSE when the head of the stand mixer is lifted. To lift the stand mixer head, press down on the head-lift release lever.

NOTE: To avoid splatter, it is recommended to use the PAUSE feature in the dial.

TO RESUME A PROGRAM FROM PAUSE

1. If the head of the mixer has been raised, first return the head to the down locked position.
2. Press and hold the dial for 2 seconds.
3. The unit will beep, and then it will continue in your selected program from the point it was stopped.

TO STOP A PROGRAM

1. Press and hold the dial until the unit beeps and the screen says STOP.
2. Release the dial – mixer will still be in the selected program.
3. Press the dial to get out of STOP to return to the Main Menu.

TO USE TIMER

1. When you first turn on the mixer, rotate the dial clockwise to select the TIMER setting. This mode allows you to run the mixer at a specific speed or at various speeds, for a set time.
2. Press the dial to select the TIMER mode. The digital dial will flash 01:00 minute.
3. To adjust the time, rotate the dial (clockwise to increase the time; counterclockwise to decrease the time), then press the dial to select the desired time.
   NOTE: The unit will change in increments of 10 seconds. Maximum time setting is 60 minutes.
4. To adjust the speed setting (from 1 to 12), turn the dial to select the desired speed and then press the dial to set. The unit will then start to mix. PAUSE the MIXING at any time by pressing and releasing the dial once. Hold the dial for 3 seconds and the unit will display STOP for a moment and then return to the Main Menu.
5. MIXING process automatically stops when total time has elapsed. One tone signals shutoff.

TO TURN STAND MIXER OFF
Press and hold the center of the dial for 5 seconds when the unit is running and it will stop. After 5 minutes of inactivity, the unit will go into Standby mode and the digital dial will turn off. Unplug from the outlet when not in use.

TO USE THE PRESET PROGRAMS FOR DIFFERENT RECIPE TASKS
PROGRAM 1: DOUGH
Use this program for yeasted bread and pizza doughs. Follow instructions below to use program and refer to dough recipes in the recipe section as a guide.

1. Gather ingredients and put liquid, sweetener (if using), and yeast into the mixing bowl.
2. Connect the dough hook to the mixer.
3. Rotate the dial clockwise to select the DOUGH setting. Press the dial to activate.
4. Rotate the dial clockwise to select the desired program: PIZZA DOUGH, WHITE BREAD, WHOLE WHEAT.
5. Once the desired recipe task is selected, press the dial and the mixing process will begin.
6. After the kneading is complete, the unit will stop and a 60 minute countdown timer will begin. This is for proofing the bread dough. It is recommended to first remove the dough, shape into a smooth ball and place back into the mixing bowl. Cover with a damp towel or plastic wrap and allow to proof for the allotted time.

NOTE: This program is designed to mix and knead ingredients for a yeasted dough. There may be some recipes that require the user to PAUSE to scrape down the sides of the bowl during the mixing process, or others that require additional kneading time at the end of the process. Additional kneading time can be added by stopping the DOUGH program and then selecting the MANUAL or TIMER program to knead. If additional kneading time is necessary, this will cancel out the DOUGH program and not include the timer for proofing the dough.

PROGRAM 2: MIXING Dry Ingredient Mixing
This setting is intended to mix dry ingredients for just about any recipe. Always use the chef's whisk for this task to "sift" the ingredients.

1. Put the dry ingredients into the mixing bowl.
2. Turn on your mixer, and rotate the dial to the MIXING setting. Press the dial to activate. Turn the dial clockwise to the DRY INGREDIENT MIXING setting. Press the dial to begin MIXING. The mixer will run at Speed 1 for 1 minute. Once complete, it will automatically shutoff.

Creaming
This setting is designed for effortlessly creaming butter and sugars for a number of different recipes, such as cookie dough or frostings. Remember to press the PAUSE feature (press and release the dial to PAUSE and repeat to continue mixing) to scrape down the sides of the bowl and mixing paddle. If additional time is needed for particular recipes, just repeat the program.

1. Gather ingredients and put them into the mixing bowl.
2. Attach either the mixing paddle or chef's whisk, depending on the mixing task.
3. Rotate the dial clockwise to select the MIXING setting. Press the dial to activate.
4. Rotate the dial clockwise to select CREAMING.
5. Once the desired program is selected, press the dial and the MIXING process will begin.

PROGRAM 3: WHISKING Whipping Cream
This program is designed to whip 2 cups of heavy cream to yield about 3½ cups whipped cream (see specific recipe in the Recipe Section). It will produce medium-soft peaks at the end of the program. If stiffer peaks are desired add additional time by either using the MANUAL setting or restarting the WHIPPING CREAM recipe task.

1. Put heavy cream into the mixing bowl.
2. Connect the chef's whisk to the mixer.
3. Rotate the dial clockwise to select the WHISKING setting. Press the dial to activate.
4. Rotate the dial clockwise to select WHIPPING CREAM.
5. Press the dial and the WHISKING process will begin.
6. It is best to add sifted confectioners' sugar, and any flavorings, after the cream has reached soft peaks. This will produce the best tasting and most stable whipped cream.

Mash Potatoes
This program is designed to mash 3 to 5 pounds of cooked potatoes (see our specific recipe in the Recipe Section). If more or fewer potatoes are being prepared, keep an eye on the consistency to be sure they are not being under- or over-mixed.

1. Put the warm potatoes into the mixing bowl.
2. Connect the chef's whisk to the mixer.
3. Rotate the dial clockwise to select the WHISKING setting. Press the dial to activate.
4. Rotate the dial clockwise to select MASH POTATOES.
5. Press the dial and the WHISKING process will begin.
6. It is best to add butter, milk, and seasonings after the potatoes have been mashed a bit. This will make for a smoother tasting potato without being over-whipped.

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; you 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; you can also wash by hand and dry thoroughly.

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

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 rest for a few minutes.
• Plug in and reset the speed. If the stand mixer does not start when you activate a program, allow the unit to rest 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 using it in a recipe. Sprinkle a little over warm (105°F–110°F [40°C-43°C]) 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. This will keep the cookie dough from spreading too much and will maintain a nice round cookie. If rolling and cutting cookie dough, always chill cut cookie dough prior to baking to be sure the cookies keep their shape. 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 crust 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 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.
• 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 (40°C-43°C).
• Finished bread should have an internal temperature between 190°F and 210°F (87°C-98°C).

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, then 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 room temperature egg whites in clean, dry mixing bowl. Attach clean, dry chef's whisk. Start whipping egg whites on Speed 1 and gradually increase to Speed 6 until foamy, 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. Overbeaten egg whites will also separate or deflate in a meringue topping.
• Timing is important when adding sugar to egg whites. 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 – at this point, 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 – the whites will appear dry, the peaks will hold their shape and the whites will be shiny. This is used for recipes such as meringues. 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 immediately 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 (71°C) on an instant-read thermometer – start checking the temperature after about a minute of stirring.
• When the egg white mixture registers 160°F (71°C), 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. Creams that are not ultra-pasteurized 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 a well-chilled mixing bowl. Add about ½ teaspoon pure vanilla or other pure flavored extract and 1 to 4 tablespoons granulated, superfine or confectioners' sugar.
Follow the recipe task for WHIPPING CREAM under the WHISKING program for mediumsoft peaks. Add additional time using the manual mode, on Speed 12, if stiffer peaks are desired.

• 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.

• 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 plus 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.

SUGGESTED MANUAL SPEED CONTROL GUIDE

NOTE: Do not exceed Speed 5 when preparing yeast doughs, as this would cause damage to the stand mixer.