INSTRUCTION/
RECIPE BOOKLET
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
Smart Stick Two-Speed Hand Blender CSB-175A
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 electric plug of this hand blender in water or other liquids. The
detachable blending shaft of this appliance has been designed for
immersion into water or other liquids. Never submerge any other
portion of this unit. If hand blender falls into liquid, unplug the unit
first, then remove blender 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, clothing, as well as spatulas and
other utensils away from the blending shaft 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 the blending shaft.
10. When mixing liquids, especially hot liquids, use a tall container or mix
in small quantities at a time to reduce spillage, splattering and
possibility of injury from burning.
11. The use of attachments or accessories not recommended by
Cuisinart may cause fire, electric shock, or risk of injury.
12. Do not use outdoors, or use for other than its intended use.
13. Do not let cord hang over the edge of the table or counter.
Do not let cord contact hot surfaces, including stovetop.
14. Make sure the appliance is off, the motor has stopped completely,
and the appliance is unplugged from outlet before putting on or
taking off the blending shaft, and before cleaning.
3
15. Maximum rating is based on the 300W optional food processor
attachment that draws the greatest power.
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. This appliance is not intended for use by persons (including children)
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 per-
son responsible for their safety. Children should be supervised
to ensure that they do not play with the appliance.
18. Always disconnect the blender from the supply if it is left unattended
and before assembling, disassembling or cleaning;
19. Do not allow children to use the blender without supervision.
20. 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
CONTENTS
Important Safeguards.................................... 2
Unpacking Instructions .................................. 4
Parts and Features...................................... 4
Assembly ............................................. 5
Operation ............................................. 6
Cleaning and Maintenance ............................... 7
Tips and Hints ......................................... 7
Recipes............................................... 9
Warranty ............................................. 18
4
UNPACKING INSTRUCTIONS
Place the package containing the Cuisinart
®
Smart Stick Two-Speed
Hand Blender on a sturdy surface. Unpack the Smart Stick Two-Speed
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. Use caution when
removing.
Before using the Cuisinart
®
Smart Stick Two-Speed Hand Blender for the
first time, we recommend that you wipe the unit with a clean, damp cloth
to remove any dirt or dust. Dry it thoroughly with a soft, absorbent cloth.
Handle carefully. Never submerge motor body housing in water or any
other liquids; wash detachable blending shaft by hand, and the
mixing cup by hand or on the top rack of the dishwasher. Dry thoroughly
before use. Read all instructions completely for detailed operating
procedures.
PARTS AND FEATURES
1. Two-Speed Slide Control:
Fingertip control lets you easily select high or low speed.
2. Comfort Handle:
The ergonomic handle allows you to maneuvre 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 ON/OFF button to PULSE while hold-
ing down the LOCK/UNLOCK button.
5. Motor Body Housing:
Powers the blender.
6. Release Button (not shown)
7. Detachable Blending Shaft:
By pressing the release button on the back of the unit, the shaft will
detach for easy cleaning.
7a+7b. Blade and Blade Guard:
The stainless blade is partially covered by a stainless blade guard that
keeps splatter to a minimum.
8. Mixing/Measuring Cup:
3-cup (24 oz.) mixing cup is top-rack dishwasher safe. Use to blend
drinks, shakes, salad dressings and more. Designed for easy gripping
and drip-free pouring.
5
PARTS
1. Two-Speed Slide Control
2. Comfort Handle
3. LOCK/UNLOCK Button
4. ON/OFF Button
4a. PULSE Feature
5. Motor Body Housing
6. Release button (not shown)
7. Detachable Blending Shaft
7a. Blade Guard
7b. Blade (not shown)
8. Mixing/Measuring Cup
ASSEMBLY
Align the motor body with the blending
shaft and slide the pieces together
until you hear and feel the pieces click
together. It may be helpful to press the
unlock button when assembling.
3.
1.
4+4a.
5.
6.
7a.
7b.
7.
8.
2.
6
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. Simply slide the two-speed switch to LOW or HIGH, depending on
what you are blending.
5. To turn the blender on:
See Operation, illustrations 1, 2, 3 above.
a. Press and hold the LOCK/UNLOCK button.
b. Then press and hold the ON/OFF button.
c. 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.
7
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.
CLEANING AND MAINTENANCE
Always unplug the Smart Stick Two-Speed Hand Blender before clean-
ing. Clean 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 which
could scratch the surface. To clean the blending shaft, wash by hand in
hot water using mild detergent. DO NOT USE DISHWASHER.
Never immerse the motor body in water.
If 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.
TIPS AND HINTS
1. Liquid should not come closer than 2 cm from where the shaft
attaches to the motor housing.
2. When using with a nonstick cooking surface, be careful not to scratch
the coating with the edge of blender blade guard.
3. Do not immerse motor body housing in water or any other liquids.
4. Cut solid foods into 1 cm pieces for easier blending.
5. Pour liquid ingredients into the mixing cup first, unless recipe
instructs otherwise.
6. Never operate the hand blender continuously for longer than 1
minute. For best results, allow 20–30 of seconds rest time in between
1-minute cycles.
7. To avoid splatter, be sure the protective blade guard on the blending
shaft remains submerged in the liquid while blending. Never remove it
from the liquid while the motor is running.
8. Do not let hand blender stand in a hot pot on stove while not in use.
9. Do not put fruit pits, bones, or other hard material into the blending
mixture, as these are liable to damage the blades.
10. Do not fill mixing containers too full. The level of mixture will rise
when blending, and can overflow.
8
11. Adding liquids that are warm, not cold, facilitates blending solids with
liquids.
12. Using a gentle up-and-down motion is the best way to blend and
incorporate ingredients uniformly.
13. To whip air into a mixture, always hold the blade just under the
surface.
14. To purée a soup, use the hand blender to first blend the soup solids
to the desired consistency using a gentle up-and-down motion right
in the saucepan or pot. You can quickly change chunky ingredients
and stock into thick and creamy soup.
15. Use the hand blender to make smooth gravies and pan sauces.
9
RECIPES
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. Blend on High, using a gentle up-and-down motion, until smooth,
about 30 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. Blend on High, using a gentle up-and-down motion, until smooth,
about 25 to 30 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
10
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. Blend on High, using a gentle up-and-down motion, until smooth,
about 25 to 30 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 shake,
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. Blend on High, using a gentle up-and-down motion, until smooth,
about 40 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
11
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. Blend on Low, using a gentle up-and-down motion, until smooth and
homogenous, about 30 to 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. Blend on High, using a gentle up-and-down motion, until smooth,
about 1 minute. Taste and add sugar, 1 teaspoon at a time, blending
after each addition until desired sweetness is reached.
3. 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
12
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 watermelon, cut into 1cm pieces
1. Put all ingredients, in the order listed, into the mixing cup.
2. Blend on High, using a gentle up-and-down motion, until smooth,
about 30 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
13
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 touch-
es the bottom of the cup. Blend on Low, keeping the blade on the
bottom. 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. 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
14
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 (430ml 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
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 heat to allow to simmer,
partially covered, for about 35 to 40 minutes. Uncover and then sim-
mer for an additional 15 to 20 minutes to thicken.
2. Remove from heat and blend on Low 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
15
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
1 tablespoon olive oil
2 garlic cloves, finely chopped
½ medium onion, finely chopped
1 jalapeño, seeded and finely chopped
1 red bell pepper, finely chopped
1¼ teaspoons kosher salt, divided
1 bay leaf
1 teaspoon ground cumin
3 cans (430ml 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
Corriander, chopped, for serving
Tortilla chips for serving
1. Put the oil in a stockpot set over medium heat. Once the oil is hot,
add the vegetables and sauté until soft, about 5 to 7 minutes.
2. Add ¾ teaspoon of the salt, bay leaf and cumin. Cook, while
stirring, until nicely fragrant, about 1 minute.
3. Add the beans (with liquid from cans) 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.
4. Remove soup from the heat. Blend on Low for about 20 seconds
and then switch 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.
5. Taste and adjust seasoning as desired.
6. Serve, topping with a dollop of crème fraîche, a pinch of the
chopped Corriander 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
16
Carrot-Ginger Soup
A small amount of ginger goes a long way in this naturally sweet soup.
Increase the amount for an even bigger kick.
Makes about 6½ cups
2 tablespoons unsalted butter or olive oil
½ medium onion, finely chopped
1 garlic clove, finely chopped
1 2cm piece fresh ginger, finely chopped
1 teaspoon kosher salt, divided
1 pound carrots, peeled and cut into 1cm slices
¼ teaspoon ground cinnamon
1
⁄
8
teaspoon ground allspice
Pinch freshly ground nutmeg
1 thyme sprig
5 cups chicken broth, low sodium
1. Put the butter or olive oil in a stockpot set over medium-low heat.
Once the butter or olive oil is hot, add the onion, garlic, ginger and
¼ teaspoon of the salt. Cook until soft and fragrant, about
5 minutes.
2. Add the carrots, remaining salt, spices and thyme sprig to the pot;
stir to coat ingredients and cook until carrots are slightly tender,
about 8 minutes. Add broth and increase heat to bring to a simmer.
Simmer until all the vegetables are very tender and the flavours have
melded, about 20 to 25 minutes. Discard thyme sprig.
3. Remove soup from heat. Blend on Low for about 20 seconds and
then switch to High and blend until very smooth, about 1 minute
in total.
4. Taste and adjust seasoning as desired.
Nutritional information per serving (about 1 cup):
Calories 133 (44% from fat) • carb. 10g • pro. 4g • fat 5g • sat. fat 1g
chol. 0mg • sod. 871mg • calc. 47mg • fibre 2g
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 to 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
17
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. Blend the potatoes on Low, using a gentle up-and-down motion.
Add the remaining ingredients and blend on High until ingredients
are incorporated and mixture 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
Berry Fool
A traditional British dessert, fool is great any time of the 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. Blend on High until almost fully puréed; reserve.
3. Put the remaining ingredients into a medium to large mixing bowl.
Blend on Low until cream is just starting to thicken and then switch
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
18
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
19
WARRANTY
THREE-YEAR LIMITED WARRANTY
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G IB-18/534
©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.
HJJLZZVYPLZYLWSHJLTLU[WHY[ZVYYLWHPYZLY]PJLV[OLY[OHU[OVZL[OH[
OH]LILLUH\[OVYPZLKI`*\PZPUHY[
;OLZL^HYYHU[PLZKVUV[JV]LYHU`
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OV\ZLOVSK\ZL;OLZL^HYYHU[PLZL_JS\KLHSSPUJPKLU[HSVYJVUZLX\LU[PHS
KHTHNLZ
Version No: CSB175A IB-18/534
Open Size: 197x228MM Fold Size: 197x114MM
Number of Page: 20PP Saddle Stitiched
Material: 105gsm Both side artpaper for whole book
Coating: Gloss varnishing in cover
Front Cover: 4C(CMYK)+1C(BK)
PDF version: CSB175A IB-18/534(0.0)
Hugo Code: CEM 0677 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
