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Summary of Contents for Cuisinart HB154PCJU
- Page 1 Multi Stick Plus HB154PCJU...
- Page 3 Congratulations on your purchase of the Cuisinart Multi Stick Plus. For over 30 years Cuisinart’s aim has been to produce the very finest kitchen equipment so that cooks at home as well as professional chefs have the tools to express their creativity.
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Page 4: Table Of Contents
Contents Product Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Safety Cautions . -
Page 5: Product Description
Product Description Comfort grip handle One touch On/Off pulse button Motor housing Whisk attachment Stainless steel whisk attachment Detachable stainless steel blending attachment Protective anti-splash guard Measuring/blending jug... -
Page 6: Safety Cautions
Children should always be supervised to ensure that they do not play with this product. ß Do not use any accessory or attachments with this appliance other than those recommended by Cuisinart. ß Unplug from the mains when not in use and before cleaning or changing parts. Allow to cool before putting on or taking off parts, and before cleaning appliance. - Page 7 Always inspect the appliance before use for noticeable signs of damage. Do not use if damaged, or if the appliance has been dropped. In the event of damage, remove the plug from the mains outlet then contact the Cuisinart Helpline (see “UK After Sales Service” section). No repair should be carried out by the user.
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Page 8: Instructions For Use
Instructions for Use Blending ß Align the motor housing with the blending attachment and slide the pieces together until you hear and feel the pieces click together. It may be helpful to press the release button when assembling. ß Plug into an electrical outlet. ß... -
Page 9: B Whisking
Whisking ß Align the end of the stainless steel whisk attachment with the small opening of the whisk attachment housing ß Push end into opening until it locks into position. ß Align the motor housing with the fully assembled whisk attachment and slide the pieces together until you hear and feel the pieces click together. -
Page 10: C Hints & Tips
Hints & Tips ß Liquid should come within 2.5cm of where the shaft attaches to the motor housing. ß When using with a non-stick cooking surface, be careful not to scratch the non-stick coating with the hand blender. ß Do not immerse motor housing in water or any other liquid. ß... - Page 11 ß Use the whisk attachment for beating heavy cream or egg whites. It may also be used for whisking eggs for scrambled eggs or fluffy omelettes. ß When beating egg whites use a very clean metal or glass bowl, never plastic. ß...
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Page 12: Cleaning & Maintenance
& Cleaning Maintenance Always clean the hand blender motor housing and blender shaft thoroughly after each use. ß Unplug the appliance. ß Remove the blending attachment from the motor housing. Clean the motor housing with a sponge or damp cloth. Do not use abrasive cleaners which could scratch the surface. Never immerse the motor housing in water or any other liquid. -
Page 13: Uk Guarantee
UK Guarantee ß This Cuisinart appliance is guaranteed for domestic consumer use for 5 years. ß The guarantee covers defects under normal use from date of purchase and ceases to be valid in the event of alteration or repair by unauthorised persons. -
Page 14: Uk After Sales Service
UK After Sales Service For further advice on using your Multi Stick Plus and other products in the Cuisinart range, contact the Cuisinart Customer Care Line on 0870 240 6902 (09:00 to 17:00 hrs Monday to Friday) or, alternatively, email your enquiry to support@cuisinart.co.uk. - Page 15 Out of Guarantee Contact the Cuisinart Customer Care Line on 0870 240 6902 (09:00 to 17:00 hrs Monday to Friday) or, alternatively, email your enquiry to support@cuisinart.co.uk for details of the standard repair or replacement charge. If you wish to proceed with the repair or replacement, return the...
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Page 16: Recipes
Recipes Smoothies & Drinks Blueberry Banana Antioxidant Smoothie ........Strawberry Kiwi Smoothie . -
Page 17: Blueberry Banana Antioxidant Smoothie
Blueberry Banana Antioxidant Smoothie Serves 2 150g frozen blueberries 1 small banana, sliced 165ml soya milk or fat free milk 14g soya protein powder 1 tsp oil or flax seed (if using) 1-2 tsp honey (optional) ß Place blueberries, banana, milk, protein powder, flax seed oil and honey, if using, into the measuring jug. ß... -
Page 18: Strawberry Kiwi Smoothie
Strawberry Kiwi Smoothie Serves 1 150g frozen strawberries, partly thawed 1 kiwi, peeled, cut into eighths 220ml fat free vanilla yogurt 220ml fat free milk 1 tbsp honey ß Place all ingredients into the measuring jug. Insert the hand blender, ensuring the protective anti-splash guard is submerged. -
Page 19: Frozen Coffee Frappé
Frozen Coffee Frappé Serves 1 165ml coffee ice cream or ice milk 75ml strongly brewed coffee (may use espresso), chilled 2 tbsp fat free milk ß Place all ingredients into the measuring jug. ß Insert the hand blender, ensuring the protective anti-splash guard is submerged. ß... -
Page 20: Peach Margarita
Peach Margarita Serves 2 150g frozen peaches 220ml citrus juice (orange, lime, lemon in any combination) 75ml tequila ½ tbsp Triple Sec or Grand Marnier® 1-2 tsp granulated sugar ß Place all ingredients in measuring jug. Insert the hand blender, ensuring the protective anti-splash guard is submerged. -
Page 21: Red Raspberry Lemonade
Red Raspberry Lemonade Serves 10 300g frozen raspberries (no sugar added), thawed 350g icing sugar 330ml fresh lemon juice (or lime juice for Red Raspberry Limeade) 1½ litres cold water or sparkling water or soda ß Place the raspberries in the measuring jug. Place the hand blender in the measuring jug, ensuring the protective anti-splash guard is submerged in the raspberries. -
Page 22: Asparagus Soup
Asparagus Soup Serves 5 1 tbsp unsalted butter 110g shallots, peeled and quartered 1-2 cloves garlic, peeled and crushed 1.35kg fresh asparagus, tough ends removed 175g red potato, peeled, cut into 2½cm cubes 110ml dry white wine or vermouth 650ml fat free chicken stock Pinch salt Ground pepper Pinch dried basil... - Page 23 ß Add salt, pepper and basil. Stir in cream if using. ß While soup is cooking, bring 440ml of water to the boil. Add the asparagus tips to the boiled water and boil until just tender and bright green. Drain and immediately plunge into an ice water bath to stop cooking.
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Page 24: Potato & Roasted Garlic Soup
Potato and Roasted Garlic Soup Serves 8 8-12 cloves of garlic, peeled 2 tsp extra virgin olive oil ½ tbsp unsalted butter 1 medium onion (150g), peeled and cut into 2½cm pieces 1 carrot (50g), peeled, cut into 2½cm pieces 1 stick celery (50g), peeled, cut into 2½cm pieces 75ml fat free chicken or vegetable stock 650ml water... - Page 25 ß Insert the hand blender into the saucepan, ensuring the protective anti-splash guard is submerged. Blend, using an up-and-down motion, moving the blender slowly throughout the saucepan, until well combined, smooth, and no visible pieces of vegetables remain for appoximately 1-2 minutes. (After 60 seconds make sure you stop appliance for 30 secs and then blend again for another 60 secs).
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Page 26: Sweet Red Pepper Coulis
Sweet Red Pepper Coulis 1 tbsp olive oil 1 medium onion, peeled, roughly chopped 6 cloves garlic, peeled and smashed 3 medium peppers (approx 175g each), roughly chopped Pinch salt Ground pepper 1 sprig of fresh thyme 55ml dry white wine 55ml chicken stock ß... -
Page 27: Rustic Tomato & Roasted Red Pepper Sauce
& Rustic Tomato Roasted Red Pepper Sauce 2 tsp extra virgin olive oil 1 onion (160g), peeled and cut into 2cm pieces 1 carrot (25g), peeled and cut into 2cm pieces 1 stick celery, trimmed and cut into 2cm pieces 2 cloves garlic, peeled 1 tsp dried basil 1 roasted pepper, cut into 2½cm pieces... -
Page 28: Parsnip & Sweet Potato Purée
& Parsnip Sweet Potato Purée Serves 6 675g parsnips, peeled and cut into 1-2½cm pieces 225g sweet potato, peeled and cut into 1-2½cm pieces 1 small onion (75g), peeled and cut into1-2½cm pieces Pinch salt 110ml cream 2 tbsp unsalted butter, cut into 2½cm pieces, room temperature Ground white pepper ß... -
Page 29: Mushroom Gravy
Mushroom Gravy Serves 5 50g dried porcini mushrooms 3 tbsp unsalted butter 1 medium onion, (approx. 130g), sliced 1 clove garlic, peeled and crushed 225g white mushrooms, cleaned and sliced 2½ tbsp plain flour 90ml sherry 225g cremini (baby portobello) mushrooms, cleaned, stems removed, and sliced 880ml chicken or vegetable stock Pinch salt Pinch dried thyme... - Page 30 tbsp of flour and stir for approximately 1 minute. Stir in 2 tbsp of sherry, dislodging any flavourful brown bits that remain on bottom of pan. ß Add 110ml of the stock if necessary. Add the reserved cooked mushrooms, salt, thyme, 110ml mushroom soaking liquid, and remaining stock to the sauté...
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Page 31: Easy Creamy Guacamole
Easy Creamy Guacamole 1 avocado, ripe, peeled, seeded, cut into 3½cm pieces 2 tbsp fresh lemon or lime juice ½ clove garlic, peeled and smashed Pinch salt ß Place all ingredients in mixing beaker. Insert hand blender, pressing blade into the avocado pieces, and process until mixture begins to soften, approximately 15 to 20 seconds. -
Page 32: Basic Vinaigrette
Basic Vinaigrette 55ml wine vinegar 1 tbsp Dijon mustard 165ml olive oil Salt and freshly ground pepper to taste ß Place all ingredients in the measuring jug. Blend until combined for approximately 10 to 15 seconds. Keep unused portions in an airtight container in the refrigerator up to 2 weeks. ß... -
Page 33: Creamy Parmesan & Roasted Garlic Dressing
& Creamy Parmesan Roasted Garlic Dressing 35g grated Parmesan cheese 4 cloves roasted garlic 2 tbsp fresh lemon juice 2 tbsp red wine vinegar ® 2 tbsp pasteurised liquid egg product (such as EggBeaters 1 tbsp Dijon mustard 3 anchovies 1 tsp Worcestershire sauce Ground pepper 110ml extra virgin olive oil... -
Page 34: Mayonnaise
Mayonnaise 55ml pasteurised liquid egg product 1 tbsp fresh lemon juice ½ tbsp Dijon mustard 220ml vegetable oil Pinch salt Ground white pepper ß Place all ingredients into the measuring jug in the order listed. Insert the hand blender ensuring the anti-splash guard is submerged, holding blade against bottom of beaker and process until mixture begins to thicken, approximately 15 to 20 seconds. -
Page 35: Berry Coulis
Berry Coulis 40g bag of frozen mixed berries, thawed 55g granulated sugar ½ tsp fresh lemon juice ß Place all ingredients in a medium saucepan. Over medium heat bring mixture to a simmer and cook for approximately 5 minutes to melt the sugar. ß... -
Page 36: Peaches & Cream
& Peaches Cream Serves 8 2 tbsp unsalted butter 4 tbsp sugar, divided 450g fresh peaches, peeled, pitted and sliced 1 strip lemon zest (2 x 1cm) 225g mascarpone 1 tbsp vanilla extract ß In a medium sized saucepan, melt butter and 2 tbsp of the sugar over medium-low heat, stirring until golden and caramel in colour, approximately 5 to 8 minutes. -
Page 37: Chocolate Pistachio Macaroons
Chocolate Pistachio Macaroons Makes approximately 30 cookies 150g granulated sugar 60g shelled pistachios, unsalted 150g cocoa 4 large egg whites 150g mini chocolate morsels ß Preheat oven to 170°C. Line two 15 x 29cm baking sheets with baking paper. ß Insert the blade assembly into the blending jug. -
Page 38: Sweet Whipped Cream
Sweet Whipped Cream 300ml thick cream, chilled 2 tbsp granulated sugar 1½ tsp vanilla extract ß Place the cream, sugar, and vanilla into the blending jug. ß Insert the blender fitted with the whisk attachment. ß Start the blender ensuring the whisk skims the surface of the cream. Blend until the cream gains some body and then move the blender in an up-and-down motion throughout the bowl. - Page 40 .cuisinart .co .uk...