INSTRUCTION AND
RECIPE BOOKLET
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
Smart Stick Variable
Speed Hand Blender CSB-179A
2
IMPORTANT SAFEGUARDS
When using an electrical appliance, especially when children are
present, basic safety precautions should always be taken, including
the following:
1. READ ALL INSTRUCTIONS.
2. Unplug from outlet when not in use, before putting on or
taking off parts, and before cleaning. To unplug, grasp plug
and pull from electrical outlet. Never pull cord.
3. To protect against electric shock, do not put the motor body, cord
or electrical plug of this hand blender in water or other liquids. Only
the detachable blending shaft and other certain parts of this
appliance have been designed for immersion into water or other
liquids. Never submerge any other portion of this unit. If hand
blender falls into liquid, remove immediately.
Do not reach into the liquid without unplugging the unit first.
4. This appliance should not be used by children. To avoid
possible accidental injury, close supervision is necessary when any
appliance is used by or near children or individuals with
certain disabilities.
5. Avoid contact with moving parts.
6. During operation, keep hands, hair and clothing, as well as
spatulas and other utensils, away from attachments and any
mixing container to reduce risk of injury to persons and/or damage
to the appliance. A spatula may be used, but must be used only
when the unit is not operating.
7. Do not operate any appliance with a damaged cord or plug,
or after the appliance has malfunctioned or has been dropped
or damaged in any way or is not operating properly. Return the
appliance to the nearest Cuisinart Repair Centre for examination,
repair, or mechanical or electrical adjustment.
8. Remove detachable shaft from the motor body before washing the
blades or shaft.
9. Blades are SHARP. Handle carefully when removing, inserting
or cleaning. Exercise the same care when removing or
inserting the cutting blade, or reversing disc for the food
processor attachment.
10. When mixing liquids, especially hot liquids, use a tall container
or mix small quantities at a time to reduce spillage, splattering
and the possibility of injury from burning.
11. To reduce the risk of injury, never place chopper/grinder
attachment cutting blade on base without first putting work bowl
properly in place.
12. Be certain the food processor attachment cover is securely locked
in place before operating appliance. Do not attempt to remove
cover until blade has stopped rotating.
3
13. Check work bowl for presence of foreign objects before using.
14. The use of attachments or accessories not recommended by
Cuisinart may cause fire, electric shock, or risk of injury.
15. Do not use outdoors or for other than its intended use.
16. Do not let any cord hang over the edge of the table or counter.
Do not let cord contact hot surfaces, including stovetop.
17. Make sure the appliance is off, the motor has stopped completely,
and the appliance is unplugged from outlet before putting on or
taking off attachments, and before cleaning.
18. Maximum rating is based on the 300W optional food processor
attachment that draws the greatest power.
19.
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.
20. This appliance is not intended for use by persons (including chil-
dren) with reduced physical, sensory or mental capabilities, or lack
of experience and knowledge, unless they have been given super-
vision or instruction concerning use of the appliance by a person
responsible for their safety. Children should be supervised to
ensure that they do not play with the appliance.
21. Always disconnect the blender from the supply if it is left
unattended and before assembling, disassembling or cleaning;
22. Do not allow children to use the blender without supervision.
23. This appliance is intended to be used in household and similar
applications such as:
– staff kitchen areas in shops, offices and other working
environments;
– farm houses;
– by clients in hotels, motels and other residential type
environments;
– bed and breakfast type environments.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
4
CONTENTS
Important Safeguards ....................................2
Unpacking Instructions ...................................4
Parts and Features ......................................5
Assembly ..............................................7
Blending Attachment ................................7
Chopper/Grinder Attachment .........................7
Whisk Attachment ..................................8
Reversible Blade ...................................8
Operation .............................................11
Blending .........................................11
Whisking ........................................12
Pulsing ..........................................12
Chopping/Grinding ................................12
Cleaning and Maintenance ...............................13
Tips and Hints .........................................13
Frequent Uses for Chopper/Grinder ........................16
Recipes ..............................................17
Warranty .............................................30
UNPACKING INSTRUCTIONS
Place the package containing the Cuisinart
®
Smart Stick Variable
Speed Hand Blender on a sturdy surface. Unpack the hand blender
from its box by removing the upper protective insert. Gently slide the
unit from the box. Remove all support materials from the box and
replace the upper insert. Save packaging for possible repacking of the
unit.
NOTE: The blending blade is extremely sharp.
Before using the Cuisinart
®
Smart Stick Variable Speed Hand Blender
for the first time, we recommend that you wipe the motor body
housing with a clean, damp cloth to remove any dirt or dust. Dry it
thoroughly with a soft, absorbent cloth. Handling it carefully, wash the
detachable blending shaft with fixed-mount blade and the whisk by
hand. Dry thoroughly before use. Read all instructions completely for
detailed operating procedures.
5
PARTS AND FEATURES
1. Variable Speed Slide Control: Lets you adjust speed from low to
high for the ingredients you are blending.
2. Comfort Handle: The ergonomic handle allows you to maneuver
the hand blender with ease.
3. LOCK/UNLOCK Button: Must be pressed to unlock before power
handle will operate.
4. ON/OFF Button: Simply press and hold down the button to blend.
Once the button is released, blending will stop.
4a. Pulse Feature: Repeatedly press and release the ON/OFF button
to PULSE (while holding down the LOCK/UNLOCK button).
5. Motor Body Housing: Powers the blender. Release button in back
makes it easy to attach and detach blending shaft and
whisk assembly.
6. Release Button: (not shown)
7. Detachable Blending Shaft
7a. Blade Guard: Snaps into the motor body housing. The fixed-
mount stainless blade is partially covered by a stainless guard
to keep splatter to a minimum.
7b. Stainless Steel Blade
8. Whisk Attachment: Whisk attachment snaps into the gearbox
which connects to the motor body housing. The whisk is great for
whipping cream, egg whites and other delectable treats.
8a. Detachable Gear Box: Whisk attaches to it.
9. Chopper/Grinder Attachment with Reversible Blade: Chop,
mince and grind with the Cuisinart
®
chopper/grinder attachment.
Chopper/grinder attaches to the motor body in place of the
blending shaft or whisk attachment.
10. Mixing/Measuring Cup: 3-cup (24 oz.) mixing cup is top-rack
dishwasher safe. Use this container to blend drinks, shakes,
salad dressings and more. Designed for easy gripping and
drip-free pouring.
8. Whisk
Attachment
8a. Detachable
Gear Box
6
8.
W
A
PARTS AND FEATURES
9. Chopper/Grinder
Attachment
5. Motor
Body
Housing
6. Release
Button
(not shown)
7. Blending
Shaft
10. Mixing/
Measuring
Cup
4. ON/OFF
Button
4a. Pulse
Feature
/
r
i
n
g
7a. Blade Guard
7b. Stainless
Steel Blade
(not shown)
3. LOCK/
UNLOCK
Button
2. Comfort
Handle
1. Variable Speed
Slide Control
7
ASSEMBLY
BLENDING ATTACHMENT
1. Align the motor body housing with
the blending shaft and push the
pieces together until you hear and
feel them click together. It may be
helpful to press the release button
when assembling.
2. Plug the power cord of the hand
blender into an electrical outlet.
CHOPPER/GRINDER ATTACHMENT
1. Connect the motor body
housing to the top of the
work bowl cover.
2. Align the spine in the
chopper/grinder cover’s
drive shaft with the ribbed
opening on the underside
of the motor body housing.
3. When aligned properly,
slide the two pieces
together until you feel
and hear a slight click.
8
CHOPPER/GRINDER ATTACHMENT
4. Place the chopping/grinding blade into
center of the work bowl over metal blade shaft.
5. Place the motor body housing with cover
on top of the work bowl and rotate clockwise
to lock into place.
6. Plug the power cord of the hand blender
into an electrical outlet.
WHISK ATTACHMENT
1. Align the motor body housing
with the assembled whisk
attachment and push the pieces
together until you hear and feel
them click together. It may be
helpful to press the release
button when assembling.
NOTE: Whisk and whisk
gearbox are detachable
from one another.
REVERSIBLE BLADE
The Cuisinart
®
Smart Stick Variable Speed Hand Blender chopper/
grinder attachment is equipped with a reversible blade. This blade is
sharp on one side and blunt on the other. The blade is attached to a
plastic ring that slides over the plastic blade sheath, so it can be
easily turned over to select the appropriate blade. To reverse the
blade, see detailed instructions on page 10. Also see Frequent Uses
for Chopper/Grinder (page 16).
9
Assemble the parts:
1. Place the work bowl on a flat, dry, stable
surface near an electrical outlet with the
same specifications as the hand blender.
2. The fully assembled two-piece metal
blade assembly (A) should be attached to
the bottom of the work bowl. If not, slide
it onto the metal shaft (B) in the bowl.
IF METAL BLADE RING (C) HAS NOT BEEN ATTACHED TO PLASTIC
SHEATH (D), OR TO SAFELY REASSEMBLE BLADE ASSEMBLY
AFTER USE AND CLEANING, CAREFULLY FOLLOW THESE
INSTRUCTIONS:
Assembling the Blade Ring
ALWAYS HOLD THE BLADE RING BY THE CENTRAL HUB’S
HOLDING GRIPS (E). DO NOT TOUCH THE RAZOR-
SHARP BLADES!
To assemble using base of bowl to turn blade:
1. Turn work bowl upside down and stand the
sheath (D) on the raised round nub in the Centre
of bowl bottom.
2. Place the metal blade ring (C) over the sheath, lining up the two
notches in the interior of the Centre hub with the two ridges (F)
on either side of the sheath. Let the blade ring slide to the
bottom of the sheath.
3. Grasp the top of the sheath firmly and turn counterclockwise to
lock the blade into place on the sheath. The three rubberized
nubs will guide the blade ring without you needing to touch it.
4. To remove the blade from the sheath, stand the metal blade
assembly on the overturned work bowl and turn the sheath
clockwise to unlock the blade. Holding the central hub by the
grips, carefully lift the blade ring off the sheath.
To assemble turning blade by hand:
1. Carefully place the metal blade ring (C) over the sheath (D), lining
up the two notches in the interior of the Centre hub with the two
A
B
C
D
F
E
E
D
C
RUBBER
NUBS
Centre
NUBS
10
ridges (F) on either side of the sheath. Let the blade ring slide to
bottom of sheath.
2. Grasp the top of the sheath firmly and, holding the grips (E) on
the central hub of the blade ring, turn the blade ring clockwise to
lock it into place on the sheath.
3. To remove the blade from the sheath, hold the sheath firmly and
holding the central hub by the grips, turn the blade ring
counterclockwise to unlock it and carefully lift it off the sheath.
TWO-WAY CUTTING BLADE
(See section on Frequent Uses for Chopper/Grinder, page 16, to learn
which side of blade – SHARP or DULL – is best for what you are
prepping.)
SHARP – Place blade ring over plastic blade sheath so the word
“SHARP” is on top side of blade.
DULL – Place blade ring over plastic blade sheath so no writing is on
top of blade.
SHARP SIDE
DULL SIDE UP
S
H
A
R
P
11
OPERATION
No need to keep holding down the LOCK/UNLOCK button once
the blender is operating.
BLENDING
The specially designed blade blends, mixes and purées all kinds of
foods, including salad dressings, thick smoothies, powdered drink
products, soups and sauces. It can also be used to emulsify
mayonnaise.
This blade is designed to add minimal air to your mixture.
A gentle up-and-down motion lets you achieve the most flavourful,
full-bodied results. Be careful never to remove the blending shaft
from the liquid while in operation.
1. Connect the blending shaft to the motor body housing.
2. Plug electrical cord into a wall socket.
3. Immerse the blade end of blending shaft into mixture to be
blended. You can blend in the mixing cup, bowl, pot, saucepan
or pitcher.
4. Turn the variable speed slide to the speed recommended in your
recipe. NOTE: You can change the blending speed while
blending.
5. To turn the blender on:
See Operation, illustrations 1, 2, 3 above.
1. Press and hold the LOCK/UNLOCK button.
2. Then press and hold the ON/OFF button.
3. Release the LOCK/UNLOCK button while continuing to
hold down the ON/OFF button.
6. Unplug immediately after use.
NOTE: Do not continuously blend for longer than 30 seconds.
1. Press and hold the
LOCK/UNLOCK
button
.
2. Then press and
hold the ON/OFF
button.
3. Release the LOCK/
UNLOCK button while
continuing to hold down
the ON/OFF button.
12
TO PULSE
1. Press and hold the LOCK/UNLOCK button.
2. Then press and hold the ON/OFF button.
3. Repeatedly press and release the ON/OFF button
while continuing to hold down the LOCK/UNLOCK button
to PULSE until ingredients reach desired consistency.
WHISKING
1.
Insert the whisk assembly into the motor body.
(See Assembly for Whisk Attachment, page 8.)
2. Plug electrical cord into a wall socket.
3. Put the whisk into mixture that will be whisked.
4. Turn the variable speed slide to the desired speed.
To begin whisking, follow the instructions in #5 under
OPERATION BLENDING.
5. Unplug immediately after use.
CHOPPING/GRINDING
1. Place the work bowl firmly on a flat, sturdy surface like a
countertop.
2. Put food in the work bowl. Be sure the food is cut into small
pieces (1-2cm), and the bowl is not overloaded.
3. Put the work bowl cover on top of the work bowl. Be sure the
cover is properly seated.
4. Turn the variable speed slide to the desired speed. To begin
processing, follow the instructions in #5 under OPERATION
BLENDING (unplug immediately after use).
NOTE: Due to the powerful motor provided with this unit,
Cuisinart recommends using one hand to support the work
bowl during operation.
5. When you have finished processing the food, stop the unit by
releasing the ON/OFF button.
6.
WHEN THE BLADE STOPS MOVING, unplug the unit.
7. Remove the motor body with the cover from the work bowl.
8. Carefully remove the chopping blade, holding it by the gripping
ridges on the plastic sheath. NEVER TOUCH THE BLADE
ITSELF.
9. Remove food from work bowl with a kitchen tool.
NOTE: Do not operate the chopper/grinder attachment
without food contents in the work bowl.
13
CLEANING AND MAINTENANCE
MOTOR BODY AND BLENDING SHAFT
Unplug the Smart Stick before cleaning. Clean the motor body and
blending shaft thoroughly after using.
Remove the blending shaft from
the motor body. Clean the motor body only with a sponge or damp
cloth. Do not use abrasive cleaners that could scratch the surface.
To clean the blending shaft, wash by hand in hot water, using mild
detergent. Be mindful of the fixed, razor-sharp edges.
Do not put the motor body or blending shaft in the dishwasher.
CHOPPER/GRINDER ATTACHMENT
To simplify cleaning, rinse the work bowl, blade and cover
immediately after use so that food won’t dry on them. Do not
submerge the work bowl cover in water or put in the dishwasher.
Wash chopping blade and work bowl in warm, soapy water. Rinse
and dry. Wipe the underside of the cover with a sponge or damp
cloth to remove any food. Wash the blade carefully. Avoid leaving it in
soapy water where it may disappear from sight.
You can wash the work bowl and chopping blade on the top shelf of
your dishwasher. Unload the dishwasher carefully to avoid contact
with the sharp blade. Wipe the motor body and top of the cover with
a damp sponge or cloth. Dry it immediately. Never submerge the
motor body or the cover in water or other liquids. The chopper/
grinder attachment is intended for HOUSEHOLD USE ONLY.
WHISK ATTACHMENT
To clean your whisk attachment, simply release the attachment
from the motor body housing. Once the whisk is removed, detach
the metal whisk from the gearbox by pulling the pieces apart. To clean
the gearbox, simply wipe with a damp cloth. To clean the metal
whisk, wash with warm, soapy water or put in the top shelf of the
dishwasher.
Do not submerge the gearbox in water or any other liquids.
Any service, other than cleaning and normal user maintenance, should
be performed by an authorised Cuisinart Service Representative.
TIPS AND HINTS
FOR HAND BLENDER
• When blending in the mixing cup, pour liquid ingredients in first,
unless recipe instructs otherwise.
• When blending into mixing cup, for example, when making a fruit
smoothie, cut most solid foods into 1cm pieces for easy blending.
• Be sure that blending blade guard is fully submerged before
blending ingredients.
• Do not attempt to blend fruit pits, bones or other hard materials, as
these are liable to damage the blades.
14
• Do not fill mixing containers too full. The level of mixture will rise
when blending and can overflow.
• Liquid should not come closer than 2cm of where the shaft attaches
to the motor housing.
• Using a gentle up-and-down motion is the best way to blend and
incorporate ingredients uniformly.
• To whip air into a mixture, always hold the blade just under the
surface.
• When using a nonstick cooking surface, be careful not to scratch
the coating with the hand blender.
• To purée a soup, use the hand blender to blend the soup ingredients
to the desired consistency using a gentle up-and-down motion right
in the saucepan or pot.
• When blending ingredients right in a pot or pan, tilt the pan away
from you to create a deeper area for blending to prevent splatter.
• Do not let hand blender stand in a hot pot on stove while not in use.
• Use the hand blender to make smooth gravies and pan sauces.
• The hand blender is perfect for frothing milk for cappuccino or
lattes. Just warm milk in a small saucepan, and then pulse the hand
blender gently, being sure to keep the blending blade guard fully
submerged.
• Do not immerse motor body housing in water or any other liquids.
FOR WHISK ATTACHMENT
• Do not immerse whisk attachment gearbox in water or any other liquids.
• Use the whisk attachment for beating heavy cream or egg whites.
• When beating egg whites, use a very clean metal or glass bowl, never
plastic. Plastic can contain hidden oils and fats that can ruin the
delicate egg-white foam. To help stabilize the egg whites, add
1
/
8
teaspoon of cream of tartar per egg white prior to beating them. (If
using a copper bowl, omit the cream of tartar.) Beat the egg whites
until desired peaks form.
• When adding sugar to beaten egg whites, add it slowly when soft
peaks just begin to form, and then continue beating to form desired
peaks.
• Beating the egg whites too long causes them to dry out and become
less stable.
• When beating heavy cream, if possible and time allows, use a chilled
bowl and chill the whisk attachment. The best shaped bowl for
whipping cream is one that is deep with a rounded bottom to minimize
any splatter.
• The cream should come out of the refrigerator just before whipping.
Whipped cream may be used at either soft or firm peaks, depending
on preference. It may be flavoured as desired. For best results, whip
cream just before using.
• It may also be used for any task that you would normally whisk by
hand, like crêpe batters or eggs for omelets.
15
FOR FOOD CHOPPER/GRINDER ATTACHMENT
• Do not overload work bowl. For best results, most foods should not
reach more than
2
∕
3
of the way up the work bowl.
• Liquids in work bowl should not exceed 1½ cups. Use quantities given
in the recipe section as a guide.
• For raw ingredients: Peel, core and/or remove seeds and pits. Food
should be between 1-2cm, depending on hardness of the food.
• The size of pieces you put in bowl should be about the same size to
achieve even results.
• Do not attempt to chop fruit pits, bones or other hard materials, as
these are liable to damage the blades.
• Pulse food in 1-second increments to chop. For the finest chop,
process continuously. Watch ingredients closely to achieve desired
consistency and scrape the work bowl as necessary.
• Do not operate chopper/grinder attachment for more than
10 seconds continuously.
• When making compound butters, remove the butter from the
refrigerator and let it come to room temperature before blending the
ingredients.
• Some spices may scratch the work bowl.
• Do not immerse food processor cover in water or any other liquids.
16
FREQUENT USES FOR CHOPPER/GRINDER
Ingredient Suggested
Blade
Speed Comments
Baby foods (always
consult a pediatrician
or family physician for
appropriate food
recommendations)
Sharp Blade
Low-
High
Place small amounts of cooked foods into
chopper/grinder bowl. Add small amount of
appropriate liquid. Pulse to chop, then hold
to blend.
Cranberry sauce Sharp Blade High
Food load of 160g dried cranberries + 35g
honey, operation time of 10 sec
Bread Crumbs fresh or
dry (day old)
Sharp Blade High
Pulse to chop, then process until desired
consistency is reached.
Hard Cheese (Asiago,
Locatelli, Parmesan,
Romano, etc.)
(Not recommended for
softer cheeses unless
making a dip or dressing)
Sharp Blade High
Cut into 5mm pieces. Pulse to chop, then
process until desired consistency is reached.
Chocolate Sharp Blade High
Cut into 1cm pieces; may chill in freezer for
3 minutes before chopping. Pulse to chop,
then process, no more than 30g at a time,
until desired texture is reached.
Creamy Dressings
and Dips
Sharp Blade Low
Place ingredients in chopper/grinder bowl; do
not cover or spill on stem. Use pulse action
to chop, then continuous-hold action to blend
to desired consistency.
Garlic (peeled) Sharp Blade High Up to 6 cloves. Pulse to chop.
Ginger (fresh) Sharp Blade High
Peel, cut into 1cm pieces. Pulse to chop 15g
at a time.
Hard Spices
(coriander, cloves, anise,
etc.)
Dull Blade High
Pulse to chop until desired consistency. Pulse
with sharp blade to get fine results.
Herbs (fresh) Sharp Blade High
½ cup maximum; must be clean/dry. Pulse
to chop.
Nuts Dull Blade High
Shelled; toast first for best flavour. Pulse to
chop, process up to
1
/3 cup at a time, until
desired consistency is reached. May be pro-
cessed to nut-butter stage.
Onion Sharp Blade High
Peel, cut into 1cm pieces. Pulse to chop,
up to ½ cup at a time, until desired chop
is reached.
Vegetables (cooked) Sharp Blade
Low-
High
Cut into 1-2cm pieces; pulse to chop, up to
½ cup at a time. Add cooking liquid, stock or
water to process to a puree. It is not recom-
mended for making mashed potatoes.
Vegetables (uncooked) Sharp Blade High
Peel as needed; cut into 1cm pieces. Chop/
process up to ½ cup at a time.
Meat (raw for grinding) Sharp Blade High
6 oz. or 175g, cut into 1cm pieces. Pulse
until desired consistency.
Simple Blending Dull Blade
Low-
High
For light mixing and incorporating.
17
SMOOTHIES AND DRINKS
Simple Fruit Smoothie
This recipe works great with any type of fruit or juice.
Makes 500ml
½ cup juice (use your favourite)
½ banana, cut into 2cm pieces
1½ cups mixed fruit, fresh or frozen
1. Put all ingredients, in the order listed, into the mixing cup.
2. Using the blending shaft, start blending on Medium, gradually
increasing to High until smooth, about 30–45 seconds.
3. Serve immediately.
Nutritional information per serving (8 ounces):
Calories 112 (4% from fat) • carb. 28g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 6mg • calc. 16mg • fibre 3g
Breakfast Shake for the Road
Nutrition in a cup! Make this smoothie in the morning
for breakfast on the road.
Makes about 500ml
½ cup juice (use your favourite)
½ cup low-fat yoghurt
½ cup peach pieces (fresh or frozen, cut into 1cm pieces)
¼ cup blueberries
1 tablespoon ground flax seeds (optional)
1 frozen banana, cut into 1cm pieces
1. Put all ingredients, in the order listed, into the mixing cup.
2. Using the blending shaft, start blending on Medium, gradually
increasing to High until smooth, about 30–45 seconds.
3. Serve immediately.
Nutritional information per serving (8 ounces):
Calories 181 (11% from fat) • carb. 38g • pro. 4g • fat 2g • sat. fat 0g
• chol. 4mg • sod. 43mg • calc. 111mg • fibre 4g
18
Power Blast Protein Smoothie
Blend this for a post-workout pick-me-up.
Makes about 500ml
½ cup coconut milk
1
/
3
cup low-fat yoghurt
2 tablespoons protein powder
1 banana, cut into 1cm pieces
1 cup mango pieces (1cm pieces)
½ cup pineapple pieces (1cm pieces)
1. Put all ingredients, in the order listed, into the mixing cup.
2. Using the blending shaft, start blending on Medium, gradually
increasing to High until smooth, about 30–45 seconds.
3. Serve immediately.
Nutritional information per serving (8 ounces):
Calories 270 (40% from fat) • carb. 38g • pro. 6g • fat 13g • sat. fat 11g
chol. 5mg • sod. 68mg • calc. 89mg • fibre 4g
Cherry Ginger Smoothie
Coconut milk beverage is made for drinking, and has fewer calories and
grams of fat than canned coconut milk. For a thicker, creamier drink,
substitute
2
/
3
cup canned coconut milk for the coconut milk beverage.
Makes about 1 cup
1 cup dark, sweet, frozen cherries
¾ cup coconut milk beverage
1 1cm piece fresh ginger, peeled
1. Put all ingredients, in the order listed, into the mixing cup.
2. Using the blending shaft, start blending on Medium, gradually
increasing to High until smooth, about 30–45 seconds.
3. Serve immediately.
Nutritional information per serving (1 cup):
Calories 128 (23% from fat) • carb. 24g • pro. 1g • fat 3g • sat. fat 3g
chol. 0mg • sod. 1mg • calc. 1mg • fibre 4g
19
Chocolate Peanut Butter
Ice Cream Shake
This will satisfy your sweet tooth.
Makes 2 cups
1½ cups chocolate ice cream
2 teaspoons creamy peanut butter
1 teaspoon chocolate syrup
¾ cup whole milk
1. Put all ingredients, in the order listed, into the mixing cup.
2. Using the blending shaft, blend on Low, using a gentle up-and-down
motion, until smooth and homogenous, about 30–40 seconds.
3. Serve immediately.
Nutritional information per serving (½ cup):
Calories 156 (46% from fat) • carb. 18g • pro. 4g • fat 8g • sat. fat 5g
chol. 23mg • sod. 69mg • calc. 112mg • fibre 1g
Mango Lassi
Adjust the amount of sugar in this recipe based on your personal
preference and the ripeness of your mango—riper mangoes
are sweeter.
Makes 2 cups
4 ice cubes
1 ripe mango, peeled, pitted and cut into 1cm pieces
1½ cups plain, whole-milk yoghurt
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
Pinch kosher salt
3 teaspoons granulated sugar, divided
1. Put the ice cubes, mango, yoghurt, spices and salt into the
mixing cup.
2. Using the blending shaft, start blending on Medium, gradually
increasing to High until smooth, about 1 minute.
3. Taste and add sugar, 1 teaspoon at a time, blending after each
addition, until desired sweetness is reached.
4. Serve immediately.
NOTE: If a thinner drink is desired, add cold water, a tablespoon or two
at a time, blending after each addition, until desired consistency is
achieved.
Nutritional information per serving (1 cup):
Calories 223 (25% from fat) • carb. 34g • pro. 9g • fat 6g • sat. fat 4g
chol. 23mg • sod. 181mg • calc. 319mg • fibre 2g
20
Watermelon-Mint Refresher
This summery drink doesn’t require any extra liquid to blend—the
watermelon is watery enough.
Makes 2 cups
1 cup frozen strawberries
1 tablespoon fresh mint leaves
2 cups chopped watermelon, cut into 1cm pieces
1. Put all ingredients, in the order listed, into the mixing cup.
2. Using the blending shaft, start blending on Medium, gradually
increasing to High until smooth, about 30–45 seconds.
3. Serve immediately.
Nutritional information per serving (1 cup):
Calories 75 (10% from fat) • carb. 18g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 5mg • calc. 24mg • fibre 2g
Mayonnaise/Aioli
A hefty amount of garlic transforms this mayonnaise recipe into aioli,
a dip traditionally used for crudités. Like mayonnaise, it can also be
used to top burgers, fish and crab cakes.
Makes 1 cup
2 garlic cloves, peeled (if making aioli)
2 large egg yolks
2 tablespoons fresh lemon juice
1 to 2 pinches kosher salt
1 tablespoon Dijon mustard
1
1
/
3
cups vegetable oil
1. Put all ingredients (omitting the garlic if making mayonnaise), in the
order listed, into the mixing cup. Allow to sit for about 30 seconds to
1 minute.
2. Insert the blending shaft into the mixing cup so that the blade guard
touches the bottom of the cup. Blend on Low, keeping the blade on
the bottom. Once the ingredients thicken and start to emulsify, con-
tinue processing, using a gentle up-and-down motion, until thick and
all of the oil is completely incorporated.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (1 tablespoon, Mayonnaise):
Calories 169 (98% from fat) • carb. 0g • pro. 0g • fat 19g • sat. fat 2g
• chol. 23mg • sod. 32mg • calc. 3mg • fibre 0g
Nutritional information per serving (1 tablespoon, Aioli):
Calories 169 (98% from fat) • carb. 1g • pro. 0g • fat 19g • sat. fat 3g
• chol. 23mg • sod. 33mg • calc. 4mg • fibre 0g
21
Hollandaise
Using a hand blender makes this tricky-to-make sauce a no-fuss recipe
that you will want to put on top of more than just poached eggs.
Makes about 1 cup
4 large egg yolks
1 tablespoon fresh lemon juice
¾ teaspoon kosher salt
250g (2 sticks) unsalted butter, melted and kept slightly warm (not
hot)
Warm water, as needed
1. Put the egg yolks, lemon juice and salt into the mixing cup. Slowly
pour the warm butter into the cup, carefully leaving any white milk
solids on the bottom of the pot behind. Allow to rest for about
1 minute.
2. Insert the blending shaft into the cup so that the blade guard touches
the bottom of the cup. Blend on Low, keeping the blade on the bot-
tom. Once the ingredients thicken and start to emulsify, continue
processing, using a gentle up-and-down motion, until thick and all
the ingredients are incorporated.
3. If sauce is too thick, blend in warm water, 1 teaspoon at a time, until
desired consistency is achieved (approximately 2 tablespoons total).
4. Taste and adjust seasoning as desired. Serve immediately or transfer
to a double boiler to keep warm.
Nutritional information per serving (2 tablespoons):
Calories 230 (97% from fat) • carb. 0g • pro. 1g • fat 25g • sat. fat 15g
• chol. 153mg • sod. 218mg • calc. 11mg • fibre 0g
Basic Vinaigrette
Use this recipe as a guide for making various combinations. Simple
additions, like fresh or dried herbs, citrus or honey, can make a new
dressing every time.
Makes about 1 cup
¼ cup wine vinegar (any variety will work)
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
1
/
8
teaspoon freshly ground black pepper
¾ cup extra virgin olive oil
1. Put all ingredients, in the order listed, into the mixing cup.
2. Using the blending shaft, blend on Low, keeping the blade guard
completely submerged, until the mixture starts to emulsify. Continue
processing, using a gentle up-and-down motion, until homogenous,
about 30 seconds.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons):
Calories 181 (100% from fat) • carb. 0g • pro. 0g • fat 21g • sat. fat 3g
• chol. 0mg • sod. 91mg • calc. 0mg • fibre 0g
22
Mango Salsa
Serve alongside warm tortilla chips or over grilled chicken, fish or pork.
The fresh flavours will brighten any simple meal.
Makes about 1 cup
1 garlic clove, peeled
¼ jalapeño, seeded and halved
1 green onion, cut into 1cm pieces
1 tablespoon packed coriander leaves
1 cup grape tomatoes, halved
½ cup chopped mango (1cm pieces)
¼ teaspoon kosher salt
Pinch freshly ground black pepper
1 teaspoon fresh lime juice
1. Put the garlic, jalapeño, green onion and coriander into the chopping
cup. Pulse on High to chop, about 6 to 8 times. Transfer to a medium
bowl.
2. Add grape tomatoes and mango to chopping cup. Pulse again on
High to roughly chop, about 5 to 6 times. Transfer to bowl with other
chopped items. Add salt, pepper and lime juice; stir.
3. Taste and adjust seasoning as desired. Strain if necessary.
Nutritional information per serving (¼ cup):
Calories 23 (6% from fat) • carb. 6g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 137mg • calc. 15mg • fibre 1g
Guacamole
This popular Mexican specialty is delicious with chips and vegetable
crudités, or as a topping for grilled chicken or fish.
Makes about 1 cup
1 garlic clove, peeled
½ jalapeño, seeded and quartered
¼ cup grape tomatoes
1 ripe avocado, halved and pitted
1 teaspoon fresh lime juice
½ teaspoon kosher salt
1. Put the garlic and jalapeño into the chopping cup. Process on High
for 5 seconds to chop. Add the tomatoes and pulse 2 to 3 times to
chop. Add the remaining ingredients and pulse on High until desired
consistency is achieved.
2. Taste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons):
Calories 30 (72% from fat) • carb. 2g • pro. 0g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 144mg • calc. 4mg • fibre 1g
23
Hummus
This hummus is delicious
on its own, but also makes a great foundation for new flavour variations
like roasted pepper or fresh herbs.
Makes about 2 cups
1 garlic clove, peeled
1 can (460ml) chickpeas, drained and rinsed
½ cup tahini
2 tablespoons fresh lemon juice
¾ teaspoon kosher salt, or to taste
Pinch ground cumin
½ cup water (plus more if needed)
1. Put the garlic clove into the chopping cup and process on High until
finely chopped, about 5 to 10 seconds; scrape bowl. Add the remain-
ing ingredients and process on High until fully smooth, about
1 minute.
2. Taste and adjust seasoning as desired. If a thinner consistency is
desired, add additional water, or olive oil for a richer tasting hummus.
Nutritional information per serving (2 tablespoons):
Calories 71 (47% from fat) • carb. 7g • pro. 3g • fat 4g • sat. fat 1g
• chol. 0mg • sod. 119mg • calc. 45mg • fibre 2g
Roasted Red Pepper and Tomato Sauce
This is a very versatile sauce. It is equally great over grilled chicken or
a bowl of pasta.
Makes about 4 cups
2 teaspoons olive oil
1 medium onion, cut into 1cm pieces
1 medium carrot, cut into 1cm pieces
1 medium celery stalk, cut into 1cm pieces
2 garlic cloves
1 teaspoon dried basil
1
/
3
cup dry white wine or vermouth
3 roasted red peppers (jarred and packed in vinegar), cut into
1cm pieces
2 tablespoons tomato paste
2 cans (440ml each) diced tomatoes, with juices
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1
/
8
teaspoon crushed red pepper flakes, or to taste
1. Put the olive oil in a medium saucepan set over medium heat. Once
hot, add the onion, carrot, celery, garlic and basil. Partially cover and
cook until vegetables are softened but not browned, about 6 to 8
24
minutes. Add the wine/vermouth, stirring to deglaze the pan (picking
up the brown bits from the bottom of the pan and working into the
mixture); let cook until fully evaporated. Add remaining ingredients.
Increase heat to bring to a boil, then reduce the heat to allow to sim-
mer, partially covered, for about 35 to 40 minutes. Uncover and then
simmer for an additional 15 to 20 minutes to thicken.
2. Remove from heat and using the blending shaft, blend on Low grad-
ually increasing to Medium until sauce is puréed. If using a larger
saucepan, tilt the pan to the side away from you to ensure that the
blade guard is fully submerged to prevent splatter.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (¼ cup):
Calories 29 (18% from fat) • carb. 5g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 216mg • calc. 15mg • fibre 1g
Black Bean Soup
This soup gets its rich texture from not rinsing the beans; the starchy
liquid from the can is used to thicken the soup.
Makes about 6 cups
2 garlic cloves, finely chopped
½ medium onion, finely chopped
1 jalapeño, seeded and finely chopped
1 red bell pepper, finely chopped
1 tablespoon olive oil
1¼ teaspoons kosher salt, divided
1 bay leaf
1 teaspoon ground cumin
3 cans (440ml each) black beans, not drained
1 cup chicken broth, low sodium
1 teaspoon red wine vinegar
Crème fraîche or plain, whole-milk yoghurt for serving
Coriander, chopped, for serving
Tortilla chips for serving
1. Put the garlic, onion and jalapeño into the chopping cup. Pulse to
finely chop. Remove and reserve. Put the bell pepper in the chopping
cup and pulse to finely chop; reserve with the other vegetables.
2. Put the oil in a stockpot set over medium heat. Once the oil is hot,
add the chopped vegetables and sauté until soft, about 5 to
7 minutes.
3. Add ¾ teaspoon of the salt, bay leaf and cumin. Cook, while stirring,
until nicely fragrant, about 1 minute.
4. Add the beans (with liquid from can) and the broth. Simmer, partially
covered, until all the ingredients are tender and the flavours have
melded, about 20 to 25 minutes. Discard the bay leaf.
25
5. Remove soup from the heat. Using the blending shaft, blend on Low
for about 20 seconds and then gradually increase to High and blend
until very smooth, about 1 minute in total. Add remaining salt and
vinegar; blend an additional 10 to 15 seconds to incorporate.
6. Taste and adjust seasoning as desired.
7. Serve, topping with a dollop of crème fraîche, a pinch of the
chopped coriander and tortilla chips.
Nutritional information per serving (1 cup):
Calories 288 (13% from fat) • carb. 47g • pro. 18g • fat 4g • sat. fat 1g
• chol. 0mg • sod. 589mg • calc. 63mg • fibre 17g
Butternut Squash Bisque with
Bacon Sage Butter
The bacon sage butter partners perfectly with this soup. Rave reviews
are almost guaranteed..
Makes about 7 cups
Butter:
2 slices bacon, diced and cooked through (makes about ¼ cup
bacon crumbles)
3 to 4 sage leaves
8 tablespoons (1 stick) unsalted, good quality butter,
room temperature
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Soup:
1 tablespoon unsalted butter
1 medium leek, cleaned well, white and light green parts only
(about 180g trimmed), sliced, about 1 cup
1 medium butternut squash, peeled, seeded and cut into 5cm
cubes, about 8 cups
1 garlic clove, smashed
1 sprig thyme
1½ teaspoons kosher salt, divided
¼ teaspoon freshly ground black pepper
2 tablespoons sherry
4 cups chicken broth, low sodium
Make the butter:
1. Put the bacon and sage leaves into the chopping cup. Pulse on High
until evenly and finely chopped. Add the butter, salt and pepper and
process on High until combined.
26
2. Wrap butter in plastic wrap (twist both ends of the plastic wrap so
that butter will form a log shape). Refrigerate until serving. Butter
should be very cold and hard for serving.
Make the soup:
1. Put the tablespoon of unsalted butter into a stockpot over medium/
medium-low heat. Once butter melts, add the leeks. Cook until soft
and fragrant, about 5 minutes. Stir in the butternut squash, garlic,
thyme, ½ teaspoon salt and all of the pepper. Stir ingredients together
well and cook for an additional 5 minutes.
2. Stir in the sherry. Once the sherry has just about evaporated, add the
broth so that the squash is completely submerged. Increase the heat.
When the liquid comes to a boil, reduce the heat to a simmer. Simmer
until squash is very soft and tender, about 20 minutes.
3. Once tender, use the blending shaft to blend the soup, starting on
Low and gradually increasing the speed to High until completely
smooth, about 1 to 1½ minutes.
4. Taste and adjust seasoning as desired. Add the remaining salt, ½ tea-
spoon at a time, tasting with each addition until desired seasoning is
achieved.
5. To serve: Ladle soup into individual serving bowls and place a pat of
Bacon Sage Butter in each bowl.
Nutritional information per serving (about 1 cup):
Calories 268 (59% from fat) • carb. 22g • pro. 5g • fat 18g • sat. fat 11g
• chol. 70mg • sod. 741mg • calc. 92mg • fibre 4g
Cauliflower Soup
Let this soup warm you up on a cold, winter afternoon. It is so easy to
prepare with the Cuisinart
®
Hand Blender.
Makes about 6 cups
1 medium leek, cleaned well, white and light green parts only,
cut into 2cm pieces
1 tablespoon olive oil
1 medium head cauliflower, about 1kg, cut into florets
2 teaspoons kosher salt, divided
¼ teaspoon freshly ground black pepper
¼ teaspoon caraway seeds
4 cups vegetable broth, low sodium
Dill, for garnish (optional)
1. Put the leek into the chopping cup. Process on High for about
8 seconds to chop.
2. Put the olive oil in a stockpot over medium heat. Once hot, add the
leek and sauté until soft and fragrant, about 5 minutes. Be careful not
to let the leek pick up any color.
3. Add the cauliflower florets and 1 teaspoon of the salt, all the pepper
and caraway seeds. Stir together until coated and gently sauté for an
27
additional couple of minutes. Add the broth and an additional ½ tea-
spoon of the salt and increase heat. Allow liquid to come to a boil and
then reduce heat so that the liquid is just simmering.
4. Simmer for about 20 minutes, until the cauliflower is tender.
5. Once tender, use the blending shaft to purée. Blend on Low and
gradually increase to High, about 1 to 2 minutes. If the soup seems
too thick, add additional broth or water until desired consistency is
achieved.
6. Taste and adjust seasoning as desired. Garnish with a sprig of fresh
dill when serving.
Nutritional information per serving (about 1 cup):
Calories 76 (30% from fat) • carb. 10g • pro. 4g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 991mg • calc. 53mg • fibre 4g
Mashed Sweet Potatoes
A staple on most holiday tables, this dish can be made a day ahead and
then reheated before serving.
Makes 5 cups
1.5kg sweet potatoes (or yams), peeled and cut into
2- 4cm pieces
1 tablespoon pure maple syrup
(optional – use if you like extra-sweet potatoes!)
1 teaspoon kosher salt
Pinch freshly ground black pepper
½ teaspoon ground cinnamon
Pinch freshly ground nutmeg
1. Put the sweet potatoes into a stockpot with enough water to cover.
Bring to a boil over medium-high heat and cook until very tender.
Drain and return the sweet potatoes to the pot.
2. Using the blending shaft, blend the potatoes on Low, using a gentle
up-and-down motion. Add the remaining ingredients and gradually
increased speed to High until ingredients are incorporated and mix-
ture is smooth.
3. Taste and adjust seasoning as desired; serve warm.
Nutritional information per serving (about ½ cup):
Calories 117 (1% from fat) • carb. 27g • pro. 2g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 303mg • calc. 80mg • fibre 4g
28
Berry Fool
A traditional British dessert, fool is great any time of year, but is a real
treat when summer berries are at their peak.
Makes about 4 cups
2 cups mixed berries (strawberries, raspberries, blueberries)
1 tablespoon granulated sugar
2 cups heavy cream, chilled
2 tablespoons confectioners’ sugar
½ teaspoon pure vanilla extract
1. Put the berries and granulated sugar into the mixing cup.
2. Using the blending shaft, blend on High until almost fully puréed;
reserve.
3. Put the remaining ingredients into a medium to large mixing bowl.
Using the whisk attachment, blend on Low until cream is just starting
to thicken and then gradually increase speed to High to finish (cream
should be a medium-stiff consistency).
4. With a large spatula, gently fold in the berry mixture – streaky is OK.
5. Serve immediately for the best texture (fool will only stay in good
form for about 1 hour maximum).
Nutritional information per serving (½ cup):
Calories 185 (85% from fat) • carb. 6g • pro. 0g • fat 16g • sat. fat 11g
• chol. 64mg • sod. 0mg • calc. 4mg • fibre 1g
Sweet Whipped Cream
Spoon a dollop over our milkshake (page 19) or Mexican Hot Chocolate
(page 29) for a finishing touch.
Makes 2 cups
1¼ cups chilled heavy cream
2 tablespoons confectioners’ sugar
1½ teaspoons pure vanilla extract
1. Put all ingredients in a large bowl. Using the whisk attachment, begin
to whip on Low speed, being sure the whisk just skims the surface of
the cream.
2. Continue blending on Low until cream begins to thicken, then gradu-
ally increase speed to High and move whisk in an up-and-down
motion throughout the bowl until desired stiffness is achieved.
Whipped cream will reach soft peaks between 50 to 60 seconds.
Nutritional information per serving (2 tablespoons):
Calories 67 (88% from fat) • carb. 2g • pro. 0g • fat 6g • sat. fat 5g
• chol. 25mg • sod. 6mg • calc. 0mg • fibre 0g
29
Mexican Hot Chocolate
Mexican chocolate is a stoneground chocolate that is mixed with sugar,
spices or vanilla. It can be found in gourmet markets, some larger
grocery stores or online.
Makes 1½ cups
1½ cups whole milk
90g Mexican chocolate, broken into 1cm pieces
2 teaspoons granulated sugar
Large pinch ground cinnamon
Pinch cayenne
Sweetened whipped cream (page 28), for serving
1. Put the milk into a medium saucepan set over medium heat and
bring to a strong simmer.
2. While the milk is heating, put the remaining ingredients into the
chopping bowl. Pulse on High until chocolate is finely chopped,
about 10 to 15 times.
3. Remove milk from heat and add in the chopped chocolate-spice
mixture. Insert the blending shaft into the pot. Being sure to keep the
metal blade completely submerged, pulse on Low speed until choco-
late is completely melted and combined, and hot chocolate is frothy.
4. Serve immediately with sweetened whipped cream.
Nutritional information per serving (½ cup):
Calories 207 (34% from fat) • carb. 31g • pro. 5g • fat 8g • sat. fat 5g
• chol. 18mg • sod. 66mg • calc. 161mg • fibre 1g
30
Weights, Measures and Conversions
Temperature ºF / ºC
Metric cup & spoon sizes
cup metric
¼ cup 60ml
cup 80ml
½ cup 125ml
1 cup 250ml
spoon metric
¼ teaspoon 1.25ml
½ teaspoon 2.5ml
1 teaspoon 5ml
2 teaspoon 10ml
1 tablespoon (equal to 4 teaspoons) 20ml
Liquids
Metric cup imperial
30 ml 1 fl oz
60 ml
¼ cup 2 fl oz
80 ml
3 ½ fl oz
100ml
cup 2 ¾ fl oz
125ml
½ cup 4 fl oz
150ml 5 fl oz
180ml
¾ cup 6 fl oz
200ml 7 fl oz
250ml 1 cup
8 ¾ fl oz
310ml
1 ¼ cups 10 ½ fl oz
375ml
1 ½ cups 13 fl oz
430ml
1 ¾ cups 15 fl oz
475ml 16 fl oz
500ml 2 cups 17 fl oz
625ml
2 ½ cups 21 ½ fl oz
750ml 3 cups 26 fl oz
1L 4 cups 35 fl oz
1.25L 5 cups 44 fl oz
1.5L 6 cups 52 fl oz
2L 8 cups 70 fl oz
2.5L 10 cups 88 fl oz
Fahrenheit
Celsius
120º
130º
140º
150º
160º
170º
180º
190º
310º
300º
290º
280º
270º
260º
250º
240º
390º
380º
370º
360º
350º
340º
330º
320º
70º
80º
90º
100º
110º230º
220º
210º
200º
190º
180º
170º
160º
150º
200º
210º
220º
230º
440º
430º
420º
410º
400º
240º
460º
450º
ºF=
9 X ºC
5
+ 32
ºC=
5(ºF - 32)
9
31
WARRANTY
THREE-YEAR LIMITED WARRANTY
This warranty supersedes all previous warranties on Cuisinart
®
Two-Speed
Hand Blender.
This warranty is available to consumers only. You are a consumer if you
own a Cuisinart
®
Two-Speed Hand Blender that was purchased at retail for
personal, family, or household use.
Except as otherwise required under applicable state law, this warranty is
not available to retailers or other commercial purchasers or owners.
We warrant that your Cuisinart
®
Two-Speed Hand Blender will be free of
defects in material or workmanship under normal home use for three years
from the date of original purchase.
Please visit our website, www.cuisinart.com.au
or
Call toll-free
1800 808 971 (AUST), 0800 435 000 (NZ),
or
Write to
Cuisinart
®
Australia
24 Salisbury Road
Asquith NSW 2077
or
Cuisinart
®
New Zealand
44 Apollo Drive Mairangi Bay
Auckland New Zealand
The consumer must maintain the original proof of purchase in order to
obtain the warranty benefits. In the event that you do not have proof of
purchase date, the purchase date for purposes of this warranty will be the
date of manufacture.
If your blender should prove to be defective within the warranty period, we
will repair it(or, if we think it necessary, replace it) without charge to you.
This warranty expressly excludes any defects or damages caused by
accessories, replacement parts, or repair service other than those that
have been authorised by Cuisinart
®
.
This warranty does not cover any damage caused by accident, misuse,
shipment or other than ordinary household use.
Please also be sure to include a return address, daytime phone number,
description of the product defect, product serial number 19 (stamped
onbottom of product base), and any other information pertinent to the
product’s return.
G IB-18/512
Your Cuisinart
®
Two-Speed Hand Blender has been manufactured to strict
specification and has been designed for use with the Cuisinart
®
Two -
Speed Hand Blender accessories and replacement parts. These warranties
expressly exclude any defects or damages caused by accessories,
replacement parts, or repair service other than those that have been
authorised by Cuisinart
®
. These warranties do not cover any damage
caused by accident, misuse, shipment, or other than ordinary household
use. These warranties exclude all incidental or consequential damages.
©2019 Cuisinart
Cuisinart
®
is a registered trademark of Cuisinart,
East Windsor, NJ 08520
1-800-726-0190
Cuisinart Australia
24 Salisbury Road
Asquith, NSW 2077
Cuisinart New Zealand
44 Apollo Drive
Mairangi Bay, Auckland, New Zealand
Printed in China
Any other trademarks or service marks of third parties referred to
herein are the trademarks or service marks of their respective owners.
Version No: CSB179A IB-18/512
Open Size: 197x228MM Fold Size: 197x114MM
Number of Page: 32PP Saddle Stitiched
Material: 105gsm Both side artpaper for whole book
Coating: Gloss varnishing in cover
Front Cover: 4C(CMYK)+1C(BK)
PDF version: CSB179A IB-18/512(0.0)
Hugo Code: CEM 0678 IB-1-1 Operator:LJL
Hugo Diecut: IRP:BBJ
Hot Stamping:
Remark: PaperWhite(2)Quality Request(1)
Spot UV: Embossing:
Front Inside: 1C(BK)+1C(BK)
Date: 13-Dec-2018
Co-ordlinator:
Astor You/Andy WS Chan
Hugo Description
