Precision Pro
Digital Planetary Mixer
Scan to access
over 40 delicious
recipes to
use with your
Cuisinart stand
mixer
2
3
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be taken,
including the following:
READ ALL INSTRUCTIONS.
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.
• 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.
• 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.
• The use of accessories or attachments not recommended or sold by Cuisinart may
cause re, electric shock or injury.
• Do not use more than one accessory or attachment at a time.
• Do not exceed the maximum capacities listed in this Instruction Book.
• Do not operate the stand mixer continuously on heavy loads for more than 1 minute at
a time. Such as setting 12 with heavy dough mixes. Please note, none of the recipes
in this book are considered a heavy load.
• When using an attachment, make sure that you have read the safety instructions that
come with the particular attachment.
• Do not use outdoors.
•
Keep stainless steel bowl away from heat sources such as stovetops, ovens or
microwaves
.
•
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
.
• Remove all accessories and attachments from stand mixer before washing.
• Do not let cord hang over edge of table or counter.
• 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.
• Do not place on or near a hot gas or electric burner or in a heated oven.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
4
CONTENTS
Important Safeguards........................................................................... 3
Features and Components.................................................................. 7
Assembly Instructions .......................................................................... 8
Operation............................................................................................. 8
To Pause a Program ............................................................................ 9
To Resume a Program from Pause...................................................... 9
To Stop a Program .............................................................................. 9
Cleaning and Maintenance................................................................ 12
Maximum Capacities.......................................................................... 12
Troubleshooting.................................................................................. 13
Tips and Hints ................................................................................... 13
Suggested Speed Control Guide ...................................................... 17
Recipes............................................................................................... 18
5
INTRODUCTION
Introducing the Digital Planetary Mixer with the perfect blend of power,
precision, and speed! Equipped with a high-performance, 1000 watt motor,
the Cuisinart
®
Precision Pro Digital Planetary Mixer powers through even
the heaviest mixing jobs in a 5.2L large capacity bowl. A turn of the digital
LED dial is all it takes to select from 12 speed options, including 3 presets
with pre-programmed recipe tasks.
Premium attachments include chef’s whisk, at 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 (such
as ice cream attachment, pasta extruder and pasta roller set attachment).
The selected attachments connect to the port hub on the front of the mixer,
so you can make homemade pastas or make your own ice cream! To see
our range of attachment available, please visit https://cuisinart.com.au/
products/precision-pro-digital-stand-mixer
Please contact our Cuisinart Customer Service if you would like to order
some of the attachments on 1800 566 567 for Australia and 0800 456 546
for New Zealand.
6
1
6
3
4
5
2
7, 8
11
13
10
12
9
7
FEATURES AND COMPONENTS
1. 1000 Watt Motor
Plenty of power for large recipes and heavy mixing tasks.
2. Mixer Stand With Cord Storage
Push the cord in to store
3. Attachment Port
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. Motor spindle
For attaching the mixing accessories: Chef’s whisk, at mixing paddle and dough hook.
5. 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. 12 Speed LED Digital Control Dial
Allows you to control speeds, adjust the timer, and select from a menu of preprogrammed
recipe tasks.
Timer Function: Counts up when mixing starts or set the timer to count down.
8. Light Ring
3 colors for different modes:
a. STANDBY – White, with Cuisinart name illuminated on the dial
b. RUNNING – Blue, unit is running with selected mode illuminated on the dial
c. STOP/RESUME – Red, ashing with either Stop or Resume illuminated on the dial
Included Mixing Accessories:
9. Chef’s Whisk
Incorporates air into ingredients/mixtures. Ideal for whipping eggs, egg whites, or
thickened cream. Used in recipes for meringue, and quickly whips potatoes.
10. Flat Mixing Paddle
Used for stirring, mixing, and beating ingredients/mixtures. Best accessory for mixing
biscuits dough, cake and other batters, and for icing. Also use for combining ingredients
for meatloaf or meatballs.
11. Dough Hook
Used for the mixing and kneading of yeast dough for breads, rolls, pizza/focaccia. 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.
13. Bowl Locking Recess
Locks the mixing bowl in place during all mixing tasks.
8
BEFORE FIRST USE
Before using your Cuisinart Precision Pro for the rst time, remove any packaging materials
and promotional labels.
Wash the Cuisinart mixing bowl, Chef’s whisk, at mixing paddle and dough hook in warm
soapy water with a soft cloth. Rinse and dry thoroughly.
ASSEMBLY INSTRUCTIONS
1. Raise Mixer Head – Push down the head-lift release lever and raise the stand mixer
head until it locks into place.
2. Attach Mixing Accessory – Place at 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 Mixing Bowl – Turn clockwise to lock in place.
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
NOTE: Always begin mixing at low speed to prevent splattering. Once the ingredients are
combined, increase to required speed.
LIGHT RING
3 colors for different modes:
a. STANDBY – White, with Cuisinart name illuminated on the dial
b. RUNNING – Blue, unit is running with selected mode illuminated on the dial
c. STOP/RESUME – Red, ashing with either Stop or Resume illuminated on the dial
TO TURN STAND MIXER ON
1. Plug in the stand mixer.
2. To secure mixing bowl on base, turn clockwise.
3. “Cuisinart” will appear.
4. 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)
5. Select preset program by pressing the dial.
6. Program will begin.
9
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 on page
12). Press to select the speed to start the stand mixer. The timer will begin to count up.
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 the center of the dial twice.
Warning: When light is ashing, 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. STOP will be ashing. Press the button to end the
current operation or rotate the dial to select RESUME, RESUME will be ashing, press the
button to return back the program.
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, rst return the head to the down locked
position.
2. To resume from pause, rotate the dial to select RESUME, RESUME will be ashing, press
the button to return back the program.
TO STOP A PROGRAM
1. The unit will go into PAUSE mode. STOP will be ashing. Press the button to end the
current operation.
2. Press the dial again, the mixer will be in the selected program (e.g Pizza Dough).
3. Rotate the dial to change program or exit.
TO USE TIMER
1. When you rst turn on the mixer, rotate the dial clockwise to select the TIMER setting.
This mode allows you to run the mixer at a specic speed or at various speeds, for a
set time.
10
2. Press the dial to select the TIMER mode. The digital dial will ash 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 get out of the current operation.
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. 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 proong the bread dough. It is recommended to rst 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 recommended 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 proong
the dough.
11
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 sugar for a number
of different recipes, such as biscuit dough or icings. 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 thickened cream to yield about
3½ cups whipped cream. 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 thickened 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 icing’ sugar, and any avorings, after the cream has reached
soft peaks. This will produce the best tasting and most stable whipped cream.
12
Mash Potatoes
This program is designed to mash 1.3 to 2.3kg of cooked potatoes.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 our
• Biscuit dough – 5 dozen biscuits
• Whipping cream – 6 cups liquid (12 cups whipped)
• Egg whites – 12 large
13
TROUBLESHOOTING
If the stand mixer shuts off and “ERROR” appear and ash on the dial, 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.
• If the stand mixer does not start and “ERROR” still appears on the dial even when the
unit has cool down, please contact our consumer service for help.
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 biscuits at a time, rotate halfway through baking.
• Proper measurements are very important when baking. To measure our correctly, stir
the our rst, then spoon into the measuring cup. Level off the top with the blunt side
of a knife blade. Do not press or compact our. It is also very important not to measure
directly from the bag – while the our is pre-sifted, it has been pressed/compacted to
t into the bag. Baked goods made from unstirred our are likely to be heavy and dry
because too much our 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 1cm 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 nished 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 oat, they
are not fresh. This is most important when using for whipping egg whites. The fresher
the eggs, the more stable the foam.
14
• 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. Alternatively melt on medium
heat in a microwave oven.
• Always test yeast for freshness before using it in a recipe. Sprinkle a little over warm
(40°C-43°C) water and add a pinch of sugar or our 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.
BISCUIT BAKING
• Use an ice cream scoop to measure out biscuit dough – this keeps the biscuits evenly
shaped and uniform in size. Ice cream scoops are also good for lling mufn tins.
• To better maintain biscuit shapes, put scoops of biscuit dough onto sheets of kitchen
baking on a tray and chill before baking. This will keep the biscuit dough from spreading
too much and will maintain a nice round biscuit. If rolling and cutting biscuit dough,
always chill cut biscuit dough prior to baking to be sure the biscuits keep their shape.
Most biscuit dough can be refrigerated for 2 to 3 days prior to baking – be sure to wrap
well.
• Biscuit dough may also be frozen. Shape into individual biscuits, double wrap and
freeze for up to 3 months. Thaw before baking.
•
Line baking sheets with kitchen baking paper for easy release and easy cleanup.
• Let biscuits rest on sheets for 2 to 3 minutes before removing them to a wire rack to
cool. This keeps biscuits from wrinkling, crumbling or breaking.
• Biscuits must cool completely before being put into storage containers to ensure they
don’t get soggy or misshapen.
BREAD BAKING
• Using milk in place of water will produce a softer crust.
• After baking, you can soften the crust, if desired, by rubbing it lightly with unsalted
butter soon after removing it from the oven. This prevents crust from drying out quickly.
• If a recipe calls for a specic type of our, use the our recommended. If you do not
have bread our, you can substitute plain our, but your bread may not rise quite as
much.
• Do not use tub margarines for bread baking – they have different structures and do not
work as well in baking.
• For 100% whole-wheat bread, use 1½ teaspoons vital wheat gluten per cup of our.
• Many bread recipes have a “range” amount of our – start by using the lower end of
the range, then add more our 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 proong yeast and for taking the
internal temperature of the baked bread.
• Liquid for proong yeast should be between 40°C and 43°C.
• Finished bread should have an internal temperature between 87°C and 98°C.
15
CAKE BAKING
• Have all ingredients and mixing bowls at room temperature. Room temperature
ingredients incorporate and blend more easily.
• Have oven preheat ready for baking.
• Fill greased and lined baking pans immediately after mixing.
• Bake immediately after lling pans.
• Check for doneness at the beginning of the time range given.
• Cool cakes in pans for about 5 minutes then loosen and transfer to wire rack for cooling
completely.
• An offset spatula will make spreading icing 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
¼
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 deate 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 deate.
• When whipping egg whites, they will at rst 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 soufés. 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 nal 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 deate and lose volume and structure. Egg
whites beaten with sugar or cream of tartar are more stable and will last a little longer.
16
WHIPPING CREAM
The difference between thickened cream and whipping cream is the butterfat content. The
higher the butterfat content, the more stable the whipped cream. Thickened 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 thickened/whipping cream into a well-chilled mixing bowl. Add about ½
teaspoon pure vanilla or other pure avored extract and 1 to 4 tablespoons granulated,
caster or icing sugar.
Follow the recipe task for WHIPPING CREAM under the WHISKING program for medium-
soft peaks. Add additional time using the manual mode, on Speed 12, if stiffer peaks are
desired.
• If you are making a sweetened, avored whipped cream, begin to slowly add the sugar
and avorings as the cream becomes soft and billowy in appearance.
• Icing sugar 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 piping 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.
17
1
• Sifting dry ingredients
• Folding in ingredients, such as mix-ins
• Whipping cream and egg whites
(gradually increasing speed)
7
• “Cutting in” butter to our
(for pastry/pie dough)
• Mashing potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
2
• Sifting dry ingredients
• Folding in ingredients, such as mix-ins
• Mixing quick breads (mufns, etc.)
• Creaming butter and sugar
• Whipping cream and egg whites
(gradually increasing speed)
8
• “Cutting in” butter to our
(for pastry/pie dough)
• Mashing potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
3
• Creaming butter and sugar
• Incorporating eggs
• Kneading bread dough
• Whipping cream and egg whites
(gradually increasing speed)
9
• Mashing potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
4
• Creaming butter and sugar
• Kneading bread dough
• Kneading pasta dough
• “Cutting in” butter to our
(for pastry/pie dough)
• Whipping cream and egg whites
(gradually increasing speed)
10
• Whip potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
5
• Creaming butter and sugar
• “Cutting in” butter to our
(for pastry/pie dough)
• Mashing potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
11
• Whip potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
6
• “Cutting in” butter to our
(for pastry/pie dough)
• Mashing potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
12
• Whip potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
SUGGESTED MANUAL SPEED CONTROL GUIDE
NOTE: Do not exceed Speed 5 when preparing yeast doughs, as this would cause damage to the stand mixer.
18
RECIPES
You’ll nd below a few recipes to start to get acquainted with your stand mixer.
Scan the QR code below to have access to a full recipe booklet specially created for your
Cuisinart Stand Mixer!
Scan to access over 40 recipes for your Cuisinart Stand Mixer
19
PIZZA DOUGH
Makes 700g of dough, enough for two 30cm pizza bases.
INGREDIENTS
250ml lukewarm water
1½ teaspoons caster sugar
7g teaspoons active dry yeast
J\WZNIYLHKÅV\YWSHPUÅV\YTH`ILZ\IZ[P[\[LKWS\ZHKKP[PVUHSMVYK\Z[PUNHUK
rolling
[LHZWVVUZÅHRLKZLHZHS[
1 tablespoon extra virgin olive oil, plus more for coating the dough
METHOD
:[PY[VNL[OLY[OL^HYT^H[LYZ\NHYHUK`LHZ[PU[OL*\PZPUHY[
®
mixing bowl. Attach the
dough hook and let stand until the mixture is foamy and bubbly, about 5 to 10 minutes.
>OPSL[OL`LHZ[PZWYVVÄUNJVTIPUL[OLIYLHKÅV\YHUKZHS[PUHZLWHYH[LTP_PUNIV^S
6UJL[OL`LHZ[PZMVHT`HKK[OLÅV\YTP_[\YLHUKVSP]LVPS[V[OLIV^S
:LSLJ[[OL+6<./ZL[[PUNHUK[OL70AA(+6<./WYVNYHT([[OLLUKVM[OLWYVNYHT
KV\NOZOV\SKILZTVV[OHUKZWYPUNIHJR[V[OL[V\JO0MZ[PJR`HKK[HISLZWVVUVMÅV\Y
at a time until smooth. Alternatively, if the dough seems too dry, add 1 tablespoon of water
at a time.
>OLU [OL RULHKPUN WYVJLZZ VM [OL WYVNYHT PZ JVTWSL[L WYLZZ [OL KPHS [V WH\ZL [OL
program.
9LTV]L[OLKV\NOOVVRHUKJV]LYIV^S^P[OHKHTW[V^LSVYWSHZ[PJ^YHWHUKSL[YPZLMVY
the allotted 60 minutes (the dough should double in volume in a room temperature setting,
HIV\[*
0MP[OHZUV[KV\ISLKPU[OPZ[PTLHSSV^[VYPZLMVYZVTLHKKP[PVUHS[PTL
7SHJLKV\NOVUHSPNO[S`ÅV\YLKZ\YMHJLHUKMVYTPU[VKLZPYLKWPaaHIHZLVYHZKPYLJ[LK
by recipe.
NOTE:+V\NOJHU ILTHKLH KH`HOLHK7SHJL PUHYLZLHSHISLIHNHUKYLMYPNLYH[LHM[LY
P[OHZWYVVMLK>OLUYLHK`[VWYLWHYLNLU[S`W\UJOKV^UKV\NOHUKHSSV^P[[VJVTL[V
YVVT[LTWLYH[\YLILMVYL\ZPUN+V\NOJHUHSZVILMYVaLUMVY\W[VTVU[OZ
20
WHITE BREAD
Makes two loaves, about 600g each
INGREDIENTS
415ml lukewarm water
J\WZNWSHPUVYIYLHKÅV\Y
7g active dry yeast
[LHZWVVUZÅHRLKZLHZHS[
METHOD
:[PY[VNL[OLY[OL^HYT^H[LYHUK`LHZ[PU[OL*\PZPUHY[
®
mixing bowl. Attach the dough
hook and let stand until the mixture is foamy and bubbly, about 5 to 10 minutes.
>OPSL[OL`LHZ[PZWYVVÄUNJVTIPUL[OLÅV\YHUKZHS[PUHZLWHYH[LTP_PUNIV^S
6UJL[OL`LHZ[PZMVHT`HKK[OLÅV\YTP_[\YL[V[OL`LHZ[TP_[\YLPU[OLIV^S
<ZPUN[OLKV\NOOVVRTP_VUZWLLKMVYZLJVUKZPUJYLHZL[VZWLLKHUKTP_MVYHU
HKKP[PVUHSZLJVUKZ7YLZZ[OLKPHS[VWH\ZL[OLWYVNYHTHUKJOHUNL[VZWLLK4P_
the dough for 2 minutes on speed 2.
([[OLLUKVM[OLWYVNYHTKV\NOZOV\SKILZTVV[OHUKZWYPUNIHJR[V[OL[V\JO
9LTV]L[OLKV\NOOVVRHUKJV]LYIV^S^P[OHKHTW[V^LSVYWSHZ[PJ^YHWHUKSL[YPZLMVY
the allotted 60 minutes (the dough should double in volume in a room temperature setting,
HIV\[*
0MP[OHZUV[KV\ISLKPU[OPZ[PTLHSSV^[VYPZLMVYZVTLHKKP[PVUHS[PTL
3PNO[S`JVH[[^VJTSVHMWHUZ^P[OJVVRPUNZWYH`7\UJO[OLKV\NOKV^UHUKKP]PKL
HUK^LPNO[KV\NOPU[VLX\HSWVY[PVUZ:OHWLPU[VSVH]LZHUKWSHJLPU[VWYLWHYLKWHUZ
*V]LYSVVZLS`^P[OWSHZ[PJ^YHWHUKSL[YPZL\U[PSULHYS`KV\ISLKHIV\[[VTPU\[LZ
>OPSLSVH]LZHYLYPZPUNWYLOLH[V]LU[V *
>OLUSVH]LZOH]LKV\ISLKYLTV]LWSHZ[PJ^YHWHUKIHRL\U[PS[OLIYLHKPZIYV^ULKHUK
ZV\UKZOVSSV^^OLU[HWWLKVU[OL[VWHIV\[[VTPU\[LZ9LTV]LMYVTV]LUHUK
stand for in pan for 5 minutes before transfer cooked loaves to cool on a wire rack. Allow
to cool completely before slicing.
21
VICTORIA SPONGE CAKE
Makes one cake, 8-10 servings
INGREDIENTS
*(2,
225g softened butter
225g caster sugar
4 large eggs, room temperature
ñJ\WZZLSMYHPZPUNÅV\Y
2 teaspoons baking powder
-03305.
200ml thickened cream
1 vanilla pod
1 tablespoon icing sugar, sifted, plus extra for dusting
250g fresh strawberries, hulled and sliced
You will also need:
2 x 20cm greased and lined cake pans
METHOD
7YLOLH[[OLV]LU[V¢*
7\[[OLZVM[LULKI\[[LYHUKZ\NHYPU[V[OLTP_PUNIV^S
<ZPUN [OL TP_PUN WHKKSL ZLSLJ[ [OL 40?05. ZL[[PUN HUK [OL *9,(405. WYVNYHT
7YLZZ [OL KPHS [V WH\ZL [OL WYVNYHT HZ ULJLZZHY` [V ZJYHWL [OL LU[PYL IV^S HUK
WHKKSL;OLTP_[\YLZOV\SKILSPNO[HUKÅ\Ɉ`I`[OLLUKVM[OLWYVNYHT0[TH`UV[
need the full program time, so keep an eye on the mixture and stop when it is nice and
creamy. Once the butter and sugar are nicely mixed, stop and scrape the bowl well
:L[[VZWLLKHUKHKK[OLLNNZVULH[H[PTLZJYHWPUN[OLIV^SKV^UPMULJLZZHY`
9LK\JL [V ZWLLK HUK HKK [OL ÅV\Y ZSV^S`\U[PS P[ PZ HSS PUJVYWVYH[LK 0UJYLHZL [V
ZWLLKHUKILH[\U[PS[OVYV\NOS`ISLUKLK[HRPUNJHYLUV[[VV]LYILH[:WVVU[OL
IH[[LYL]LUS`IL[^LLU[OL[^VJHRLWHUZHUKSL]LSVɈ)HRLMVYTPU\[LZVY\U[PS
they are well risen and a skewer comes out cleanly when inserted into the centre of
the cake.
3LH]L[VJVVSPU[OLWHUZMVYHML^TPU\[LZ[OLU[\YUV\[WLLSVɈ[OLRP[JOLUIHRPUN
WHWLY HUK ÄUPZO JVVSPUN VU H ^PYL YHJR >OLU [OL JHRLZ OH]L JVVSLK JVTWSL[LS`
WYLWHYL[OLJYLHTÄSSPUN,UZ\YL[OH[[OL*\PZPUHY[TP_PUNIV^SPZ[OVYV\NOS`JSLHU
Attach the chef’s whisk and pour in the cream.
*\[[OL]HUPSSHWVKPUOHSMSLUNO[^H`ZZJYHWLV\[[OLÅLZOPU[VHZPKLIV^S)YPLÅ`
whisk on speed 3 before increasing to speed 12 until you have soft peaks.
(KK]HUPSSHHUKZPM[PU[OLPJPUNZ\NHYHUKNLU[S`TP_VUZWLLK\U[PSQ\Z[PUJVYWVYH[LK
*HYLM\SS`ZJYHWLKV^U[OLIV^SHUKNLU[S`MVSKPUI`OHUK[VM\SS`JVTIPUL
7SHJLVULVM[OLJHRLZVUHWSH[LHUKZWYLHKV]LY[OL]HUPSSHJYLHTLUZ\YPUN[OH[`V\
do not go right to the edge.
(KKHSH`LYVM[OLZSPJLKZ[YH^ILYYPLZVU[V[OLJYLHTSLH]PUNHOHUKM\S[VKLJVYH[L
[OL [VW HUK WSHJL [OL ZLJVUK JHRL VU [VW :WYPURSL ^P[O PJPUN Z\NHY HUK HYYHUNL
some strawberries on top.
22
MASHED POTATOES
Makes about 8 cups
INGREDIENTS
RNWV[H[VLZ:LIHNV+\[JO*YLHTWLLSLKHUKJ\[PU[VJTWPLJLZ
75g unsalted butter, cut into 3cm pieces
1 cup sour cream
125ml milk (any fat variety works)
[LHZWVVUÅHRLKZLHZHS[
1/2 teaspoon freshly ground black pepper
METHOD
7\[WV[H[VLZPU[VHZ[VJRWV[HUKJV]LY^P[OJVSK^H[LY)YPUN[VHIVPSHUKZPTTLY
until potatoes are tender (about 10-15 min) . Once the potatoes are tender, drain the
WV[H[VLZJVTWSL[LS`HUK[OLU[YHUZMLY[V[OL*\PZPUHY[
®
mixing bowl.
([[HJO[OLJOLM»Z^OPZRHUKZLSLJ[[OL>/0:205.ZL[[PUNHUK[OL4(:/76;(;6,:
program.
7H\ZL[VZJYHWLIV^SHZULJLZZHY`6UJL[OLYLPZHIV\[TPU\[LYLTHPUPUNVU[OL
program, pause and then add the remaining ingredients.
:JYHWL[OLIV^SVUJL[VTHRLZ\YLHSSPUNYLKPLU[ZHYLL]LUS`PUJVYWVYH[LK;HZ[LHUK
HKQ\Z[ZLHZVUPUN[V[HZ[L
WHIPPED CREAM
Makes about 3½ cups
INGREDIENTS
470ml thickened cream
3 to 4 tablespoons icing sugar, sifted
1 teaspoon pure vanilla extract
METHOD
7\[[OPJRLULKJYLHTPU[V[OL*\PZPUHY[TP_PUNIV^S
([[HJO[OLJOLM»Z^OPZRHUKZLSLJ[[OL>/0:205.ZL[[PUNHUK[OL>/07705.*9,(4
program.
6UJLI\IISLZZ[HY[[VMVYTNYHK\HSS`HKK[OLPJPUNZ\NHYHUK]HUPSSHL_[YHJ[
:[VW[OLTP_LYVUJL[OLKLZPYLKZ[PɈULZZVM^OPWWLKJYLHTOHZILLUHJOPL]LK
24
©2022 Cuisinart
Suite 101 Ground Floor 18 Rodborough Rd
Frenchs Forest NSW, 2086 Australia
Visit our Website: cuisinart.com.au
Printed in China
B IB-22/116
Operator :ling
PDF version :
Color Series:
Remark:
4C+1C(K)
1C(K)+1C(K)
Version no :
Size:
Material:
Coating:
Color (Cover):
(Inside):
Date: June-2-2022
Co-ordinator :
105gsm gloss art paper for whole book 24pp
IB-22/116
Non
n
Astor You/Kingsly Peng
BOND FUND Code :
BOND FUND Diecut:
BOND FUND Descriptio
148mm(W)X210mm(H)
Gloss varnishing in cover
Gloss varnishing in cover
IB-22/116 (0,0)
