Cuisinart SPB-10 Series 7-Speed Electronic Blender Owner’s Manual

CUISINART SPB-10CH
Owner’s Manual

SPB-10 Series 7-Speed Electronic Blender

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Recipe Booklet
Instruction Booklet Reverse Side PowerBlend 600™ 7-Speed Electronic Blender
SPB-10 Series

RECIPE TIPS
The simple recipes that follow include some Cuisinart favorites as well as some new, creative combinations that are sure to please your friends and family. Thanks to the superior ice crushing power of the PowerBlend 500™ Electronic Blender, you’ll also be able to make delicious frozen drinks.

• Chopping Nuts: Pulse ½ cup of nuts (shells removed) on Chop 4 to 5 times. Turn blender off; scrape blender jar with spatula. Turn blender on and pulse on Chop 2 to 3 times.  Turn blender off. Pulse fewer times for more coarsely chopped nuts. For best results, process no more than 1 cup at a time.
• Bread, Cookie or Cracker Crumbs: F or best results, use dayold bread (drier bread works best). Break bread slices into ½inch pieces, and process no more than 1 cup of pieces at a time on Mix for 5 to 10 seconds. Crackers and cookies should also be broken into ½-inch pieces; process 1 cup at a time on Mix for 10 to 15 seconds.
• Crushing Ice: Add up to 10 large ice cubes to blender jar. Press the Ice Crush button, using short bursts, 10 times, or until cubes are the consistency of snow. Pulse fewer times if coarsely chopped ice is desired.
• Grating Citrus Zest : For best results, blender jar and cutting assembly must be clean and dry. Remove zest from fruit in strips (using vegetable peeler). Use no more than 8 strips at a time (zest of one medium lemon). Cut strips in half. Add strips and 1 teaspoon sugar (from recipe) to the blender jar. Blend on Liquefy for 15 to 20 seconds. Turn blender off.
• Baby Food: Combine ½ cup cooked vegetables, fruit or meat with 3 tablespoons liquid (water, milk or fruit juice) in the blender jar. Blend on Purée for 15 to 20 seconds. Add more liquid if necessary and process again.
• Grinding Hard Cheese: Cut cheese into ½-inch pieces. Blend on Liquefy for 30 seconds. For best results, grind no more than 3 ounces of cheese at a time.
• Whipping Cream : Whip 1 cup of cream (whipping or heavy cream) at a time. Blend on Mix, and process for 45 to 60 seconds or until creamy and smooth. If making sweetened cream, add sugar after 10 seconds. Makes about 1 cup.
• Puréeing Sun-Dried Tomatoes: Rehydrate 1 ounce of tomatoes in 1 cup boiling water. Allow to sit for 10 minutes or until softened. Add tomatoes and water to blender jar. Cover and pulse on Liquefy 5 times; then run continuously on Liquefy for 15 to 20 seconds. Drain in fine strainer if desired. Makes about ½ cup of puréed tomatoes.

SMOOTHIES, FRAPPÉS, SHAKES, ETC.
Fresh Fruit Smoothie
Layers of fresh fruit blend in just seconds to make this all-fruit smoothie.
Makes six 8-ounce servings

(fresh or canned, drained)
1| cup navel orange segments, cut into 1-inch pieces
1| cup strawberries, hulled and halved
1| cup mango chunks (1-inch pieces) or peach slices
1| medium banana, cut into ½-inch slices
1| cup ice cubes (about 6 standard size)

Layer the ingredients in the blender jar in the order listed. Cover and blend on Liquefy for 25 to 35 seconds, until smooth.
Note: The riper the fruit, the sweeter the smoothie.
Nutritional information per serving:
Calories 101 (4% from fat) • carb. 25g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 10mg • calc. 35mg • fiber 4g

To-Fruitti Smoothie
The much-maligned tofu is a good source of protein and a nice alternative to using dairy products in smoothies.
Change the fruits to suit your own taste.
Makes six 8-ounce servings

Place all ingredients in blender jar in order listed. Cover and blend on Liquefy until smooth and creamy, about 20 seconds. Serve immediately or refrigerate.
Nutritional information per serving:
Calories 135 (18% from fat) • carb. 25g • pro. 5g • fat 2g • sat. fat 0g • chol. 0mg • sod. 10mg • calc. 63mg • fiber 4g

Tropical Sunshine Fruit Smoothie

Refreshing and tangy, this smoothie is a great way to start the day.
Makes four 8-ounce servings

Place ingredients in blender jar in order listed. Cover and blend on Liquefy for about 30 seconds until completely smooth and blended. Serve immediately.
Garnish with sliced strawberries, sliced kiwi, fresh berries on a skewer, orange wedge, and/or coconut.
Nutritional information per serving:
Calories 164 (2% from fat) • carb. 40g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 13mg • calc. 11mg • fiber 4g
Notes

• Ingredients can be increased by 50% to make 6 cups of smoothie.
• For a “colada” flavor, add ½ cup light coconut milk with the orange juice before blending.

Apricot Berry Smoothie
Makes six 8-ounce servings

Place ingredients in blender jar in order listed. Cover and blend on Liquefy for about 30 seconds until completely smooth and blended. Serve immediately.
*Be sure to get pure juice, not juices made with corn syrup. These can usually be found in the natural foods sections of most wellstocked grocery stores or in specialty/gourmet grocery stores.
Nutritional information per serving:
Calories 85 (4% from fat) • carb. 19g • pro. 3g • fat 0g • sat. fat 0g • chol. 1mg • sod. 22mg • calc. 84mg • fiber 4g

Pineapple, Kiwi, Melon Smoothie

Makes five 8-ounce servings

Place ingredients in blender jar in order listed. Cover and blend on Liquefy for about 30 seconds until completely smooth and blended. Serve immediately.
Garnish with sliced strawberries or orange slices and a wedge of pineapple.
Nutritional information per serving:
Calories 142 (5% from fat) • carb. 36g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 8mg • calc. 37mg • fiber 4g

Banana Berry Smoothie
This smoothie provides potassium and is full of vitamin C and antioxidants.
Makes five 8-ounce servings

sugar or honey to taste if needed
(will depend on tartness of fruit and personal taste)

Place ingredients in blender jar in order listed. Cover and blend on Liquefy for about 30 seconds until completely smooth and blended. Serve immediately.
Nutritional information per serving:
Calories 141 (2% from fat) • carb. 33g • pro. 4g • fat 0g • sat. fat 0g • chol. 1mg • sod. 35mg • calc. 84mg • fiber 4g
*You may use either freshly made pomegranate juice or purchased pomegranate juice. To prepare fresh pomegranate juice in your Cuisinart® blender, remove the seeds from a fresh pomegranate.
Place in blender jar. Select Purée and blend until puréed. Press purée through a fine mesh strainer to remove seed particles. One average pomegranate will yield about ½ cup fresh pomegranate juice.
Strawberry & Papaya Smoothie
Using a cup of frozen fruit chills and thickens the smoothie without diluting the fruit flavors.
Makes five 8-ounce servings

Place ingredients in blender jar in order listed. Cover and blend on Liquefy for 30 seconds until completely smooth and blended.
Serve immediately.
Nutritional information per serving:
Calories 96 (5% from fat) • carb. 23g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 5mg • calc. 45mg • fiber 5g
Mocha Frappé
Why go out for special coffee drinks when you can prepare them easily at home in your Cuisinart® PowerBlend 500 ™ ?
Makes 2 servings

Place all ingredients in blender jar in order listed. Cover and blend on Liquefy until smooth and slushy, about 30 to 40 seconds.
Serve immediately in tall glasses. Garnish with a dollop of whipped cream if desired.
Nutritional information per serving:
Calories 138 (0% from fat) • carb. 33g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 37mg • calc. 6mg • fiber 0g
Note: For a creamy frappé, add 2 tablespoons half-and-half before blending.
*May be prepared from instant espresso powder.

Orange Mango Peach Frappé

Make your orange juice ice cubes ahead and be ready to make this or other smoothies when you want a refreshing treat.
Makes 4 servings

Freeze orange juice in ice cube trays (¾ cup will make 7 to 8 standard size ice cubes).
Place all ingredients in the blender jar in the order listed. Cover and blend on Liquefy until smooth, 20 to 30 seconds. Serve immediately.
Serve in chilled glasses garnished with orange slices and fresh mint sprigs.
Nutritional information per serving:
Calories 135 (3% from fat) • carb. 35g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg • calc. 23mg • fiber 3g
Note: For a frappé with a kick, substitute vodka or light rum for the white grape juice.

Chocolate Peppermint Shake
Add a candy cane stirrer for a festive garnish.
Makes 6 servings

Place all ingredients in blender jar in order listed. Cover and blend on Liquefy until thick, smooth, and creamy, about 30 to 40 seconds. Serve immediately in tall glasses with straws.
Nutritional information per serving:
Calories 301 (31% from fat) • carb. 44g • pro. 10g • fat 10g • sat. fat 7g • chol. 35mg • sod. 163mg • calc. 307mg • fiber 0g
Dulce de Leche Shake
Makes six 8-ounce servings

which can be found in
well-stocked grocery and specialty food markets)

Place ice cream, milk, and dulce de leche in blender jar in that order. Cover and blend on Liquefy until smooth, creamy, and homogenous, about 30 to 40 seconds.
Serve in chilled martini glasses as a dessert drink. Garnish with chopped sugared pecans and a slice of fresh peach or strawberry.
Note: For an adult dessert drink, add bourbon, rum, brandy or liqueur such as Amaretto or Frangelico® – about ½ ounce per ¾ cup shake.
Nutritional information per serving:
Calories 262 (48% from fat) • carb. 29g • pro. 5g • fat 14g • sat. fat 8g • chol. 48mg • sod. 114mg • calc. 186mg • fiber

Monkey Doodle Shake
Chocolate, bananas and peanut butter are combined to make this creamy shake.
Makes 4 servings

Place all ingredients in blender jar in order listed. Cover and blend on Liquefy until smooth, creamy and thickened, about 1 minute.
Serve immediately in tall glasses with straws.
Nutritional information per serving:
Calories 356 (28% from fat) • carb. 54g • pro. 11g • sat. fat 5g • chol. 19mg • sod. 104mg • calc. 221mg • fiber 3g
Berry Berry Berry Daiquiris
Makes 4 servings

Place all ingredients in blender jar in order listed. Cover and blend on Liquefy until thick and smooth, about 30 to 40 seconds. Pour into stemmed glasses and serve. May be garnished with fresh berries on a skewer.
Nutritional information per serving:
Calories 205 (1% from fat) • carb. 30g • pro. 1g • fat 0g • sat. fat 0g • chol. 0g • sod. 6mg • calc. 26mg • fiber 4g

Frosty Fresh Strawberry Margaritas
These are best made with fresh summertime strawberries.
You may vary your fruit to make other flavors such as mango, watermelon or fresh peach.
Makes 4 servings

Place all ingredients in blender jar in order listed. Cover and blend on Liquefy until thick and smooth, about 30 to 40 seconds. Pour into stemmed glasses and serve. May be garnished with a whole strawberry and a lime slice.
Nutritional information per serving:
Calories 193 (2% from fat) • carb. 25g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 5mg • calc. 21mg • fiber 2g
Note: For a nonalcoholic margarita, substitute 5 ounces fruit juice such as cranberry juice or pomegranate juice for the tequila and Triple Sec.

Campari & Grapefruit Frosty
Once you acquire a taste for this slightly bitter beverage chances are you will be hooked.
Makes twelve 4-ounce servings

Place ingredients in blender jar in order listed. Cover and blend on Liquefy for 30 to 40 seconds until smooth, thick and frosty. Serve immediately. Can be garnished with a slice of pink grapefruit. Nutritional information per serving:
Calories 73 (1% from fat) • carb. 11g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg • calc. 9mg • fiber 1g
Frozen Rum Punch
Makes ten 4-ounce servings

Place ingredients in blender jar in order listed. Cover and blend on Liquefy for 30 to 40 seconds until smooth.
Serve immediately. May be garnished with a quarter slice of fresh pineapple and a maraschino cherry.
Nutritional information per serving:
Calories 91 (1% from fat) • carb. 14g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg • calc. 7mg • fiber 1g

Grasshoppers

Serve grasshoppers as an after-dinner treat in a chilled martini glass.For a nonalcoholic version, use mint and clear chocolate syrups found in coffee bars.
Makes six 4-ounce servings

Place all ingredients in blender jar of in order listed. Cover and blend on Liquefy until smooth, creamy and completely homogenous – about 40 seconds.
Serve in chilled martini glasses. Garnish with chocolate cookies or mini morsels and a fresh mint leaf.
Nutritional information per serving:
Calories 369 (38% from fat) • carb. 38g • pro. 2g • fat 16g • sat. fat 10g • chol. 58mg • sod. 63mg • calc. 84mg • fiber 0g

SOUPS, SAVORIES

Cool, Creamy Avocado and Cucumber Soup
This chilled soup requires no cooking and is perfect for a hot summer day.
Makes twelve ½-cup servings

pieces
2| ounces chopped shallot (about 6 tablespoons)
1| medium jalapeño pepper, stemmed, seeded, and cut into ½-inch pieces
2½| cups buttermilk
¾| cup chicken or vegetable stock (cool)
3| tablespoons fresh lime juice
½-1| teaspoon kosher salt (to taste)
¼| teaspoon ground coriander
¼| teaspoon ground cumin
¼| teaspoon ground white pepper

Place all ingredients in the blender jar in the order listed. Cover and blend on Purée for 35 to 45 seconds until smooth, creamy and homogenous. Chill with plastic wrap pressed directly on the top surface of the soup if not serving immediately.
Garnish with diced tomato, chopped jalapeño peppers and slices of avocado.
Nutritional information per serving:
Calories 119 (65% from fat) • carb. 8g • pro. 3g • fat 9g • sat. fat 2g • chol. 2mg • sod. 182mg • calc. 72mg • fiber 3g

Classic Chilled Gazpacho

A Cuisinart favorite, made with fresh, ripe summer tomatoes, Chilled Gazpacho is perfect on a hot, summer night.
Makes eight 5-ounce servings

seeded, cut into 1-inch pieces
½|  medium green bell pepper, cored, seeded, cut into 1-
inch pieces
½|  medium red bell pepper, cored, seeded,
cut into 1-inch pieces
1|  large jalapeño pepper, cored, seeded,
cut into ½-inch pieces
6| green onions, trimmed, cut into ½-inch pieces
4|  medium tomatoes, cored, seeded,
cut into 1-inch pieces
3| tablespoons sherry vinegar or lemon juice
½| teaspoon kosher salt
¼| teaspoon freshly ground black pepper

Place garlic in blender jar; cover jar. Pulse on Chop, 10 times. Add 1 cup tomato juice/vegetable juice cocktail to blender jar along with celery, cucumber, green pepper, red pepper, jalapeño pepper, and green onions. Blend on Mix until vegetables are medium-finely chopped, about 5 to 10 seconds. Transfer to a large serving bowl. Add remaining tomato juice/vegetable cocktail to blender jar with fresh tomatoes. Pulse 10 times on Chop, or blend continuously if a smoother gazpacho is preferred.
Add to the bowl of vegetables with the remaining juice. Season with sherry vinegar or lemon juice, salt and pepper. Chill before serving.
Nutritional information per serving:
Calories 51 (5% from fat) • carb. 11g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 429mg • calc. 28mg • fiber 2g

Creamy Roasted Pepper & Corn Soup
This soup can be served chilled in the summer, or hot the rest of the year. Garnish with a swirl of sour cream or crème fraîche, croutons made from cornbread or chopped fresh chives.
Makes six 8-ounce servings

Cut corn from cobs, reserving cobs. Heat oil in a large (4-quart) saucepan over medium heat. Add cut corn, onions, garlic, and thyme. Cook, stirring often, for 3 to 4 minutes, until onions are translucent and have begun to soften. Add reserved corn cobs, roasted peppers, chicken broth/stock, ¾ cup of the roasted red pepper juices, the potato, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes. Remove and discard the corn cobs; let stand for 5 minutes.
Strain the solids from the liquid, reserving the liquid. Place the solids in the blender jar with 1¼ cups of the liquid. Cover and blend on Liquefy for 30 to 40 seconds, until the solids are completely puréed and smooth. Transfer to a clean saucepan and add  remaining reserved cooking liquid. Reheat soup over low heat if serving hot, or cool and refrigerate if serving cold.
Nutritional information per serving:
Calories 131 (23% from fat) • carb. 21g • pro. 5g • fat 4g • sat. fat 1g • chol. 0mg • sod. 853mg • calc. 24mg • fiber 3g

Cream of Asparagus Soup

Makes eight 6-ounce servings

Place the parsley in the blender jar. Cover and pulse on Chop until coarsely chopped, about 4 to 5 times. Remove and reserve.
Melt the butter in medium saucepan over medium heat. Add onion and cook until soft but not brown, about 2 to 3 minutes. Add asparagus, stock, and all but 1 tablespoon of the reserved parsley. Cover and bring to a boil over medium-high heat. Reduce heat to
low and simmer, partially covered, until asparagus is tender, about 10 to 12 minutes.
Pour the soup through a strainer, reserving the solids and liquids. Allow to cool 5 minutes. Place the solids in the blender jar with 1 cup of the cooking liquid; return the remaining liquid to the saucepan. Cover blender jar and blend on Purée until creamy and smooth, about 30 to 40 seconds. Turn blender off. Returned puréed vegetable mixture to the saucepan and stir to combine. Stir in halfand-half. Stir cornstarch into water, and add to soup. Add salt and pepper. Cook, stirring often, over medium heat, until soup thickens, about 6 to 8 minutes. Do not let boil. Taste and adjust seasonings as needed. Serve in warmed bowls garnished with the remaining parsley.
Nutritional information per serving:
Calories 98 (59% from fat) • carb. 7g • pro. 4g • fat 7g • sat. fat 4g • chol. 19mg • sod. 510g • calc. 56mg • fiber 2g

Chipotle Roasted Tomato Soup
This slightly spicy, slightly smoky tomato soup would be great with a grilled cheese sandwich.
Makes six 8-ounce servings

(from a can)

Preheat oven to 300°F. Line a baking sheet and sides with parchment paper. Drain tomatoes and reserve sauce. Cut tomatoes in half lengthwise and place cut side up in a single layer on prepared baking sheet. Drizzle with 1 tablespoon olive oil and roast for 1½ hours.
Place remaining olive oil in a large saucepan with butter. Heat on medium high until butter is melted. Add onions, carrots, and celery. Reduce heat to low and cook until vegetables are softened and translucent, about 4 to 5 minutes. Add oregano, coriander and cumin. Cook for 2 to 3 minutes until herbs are aromatic. Add reserved tomato liquid, roasted tomato halves, chicken stock, rice, and salt. Bring to a boil, then reduce heat to low and simmer, loosely covered, for 20 minutes.
Strain the solids from the cooking liquid, reserving liquid. Place solids and 1 cup of the cooking liquid in the blender jar with the chipotle peppers. Cover and blend on Purée for 20 to 30 seconds until completely emulsified, smooth and homogenous. Return purée to clean saucepan and stir in reserved cooking liquid. Reheat if necessary.

Note: Recipe may be doubled – purée in 2 batches.
Nutritional information per serving (one cup):
Calories 212 (45% from fat) • carb. 26g • pro. 5g • fat 11g • sat. fat 3g • chol. 5mg • sod. 973mg • calc. 60mg • fiber 4g

Curried Butternut Squash & Apple Soup

A delicious autumn or winter soup –this one is a perfect first course for a holiday dinner.
Makes ten 8-ounce servings

cubing)
12| ounces apples, peeled, cored and cut into wedges
3| tablespoons white rice
5| cups chicken stock
1| teaspoon kosher salt
½| teaspoon freshly ground pepper

Melt the butter over medium heat in a 6-quart sauté pan. Add the onions and celery, cook for 2 to 3 minutes, until the vegetablesare translucent. Add the curry powder and ginger, cook for 5 to 6 minutes longer over low heat until the vegetables are softened andthe spices are fragrant. Add the butternut squash, apples, and riceto the pan. Stir to coat with the butter and spices and cook for about 1 minute. Add the chicken stock, salt, and pepper. Bring soup to a boil and then reduce to simmer. Simmer for about 40 to45 minutes, until vegetables are very tender.
Strain the solids from the liquid, reserving all liquid. Have a clean large saucepan ready.
Place half the solids in blender jar with 1½ cups of the liquid.
Cover and blend on Purée until smooth, creamy and homogenous, about 30 seconds. Transfer to the clean saucepan and repeat with remaining solids and liquid.
Garnish with chopped sugared nuts and minced apple.
Nutritional information per serving:
Calories 104 (21% from fat) • carb. 21g • pro. 2g • fat 3g • sat. fat 1g • chol. 6mg • sod. 142mg • calc. 55mg • fiber 3g

Perfect Popovers

Impress your guests with these deceivingly simple popovers that are mixed in a matter of seconds in your Cuisinart® blender.
Our 56-ounce blender is large enough that you may increase  this recipe by 50 percent to make a larger batch.
Makes 18 popovers

Preheat oven to 375°F. Thoroughly coat eighteen ½-cup popover, custard, or muffin cups with cooking spray or melted butter.
Place the eggs, flour, milk and salt in the blender jar in the order listed; cover blender jar. Blend on Mix for 10 seconds. Scrape the sides of the jar if needed. With the blender running, add the melted butter in a steady stream and blend for 10 seconds. Let batter rest for 10 to 15 minutes.
Divide the batter evenly among the prepared pans. Bake in the preheated oven until puffy and nicely browned, about 40 minutes.
Use a cake tester to pierce each popover several times and bake for an additional 5 minutes. Remove from oven, loosen from pans with a thin-blade knife and gently lift out. Serve hot.
Nutritional information per popover:
Calories 126 (37% from fat) • carb. 14g • pro. 6g • fat 5g • sat. fat 3g • chol. 79mg • sod. 91mg • calc. 93mg • fiber 0g

Welsh Rarebit
Also known as Welsh Rabbit, this cheese sauce is traditionally servedover toast points or toasted English muffin. A slice of tomato can be placed on the toast first for high tea and it can also be put under the broiler for a few moments. We have also found that this recipe is delicious served over steamed broccoli or cauliflower, a baked potato, or it could be tossed with cooked pasta shapes to make a macaroni and cheese dish.
Makes 4 cups

on top)

Heat the milk in a saucepan until simmering (bubbles are just breaking at the surface) – this may also be done in a microwave.
Place the eggs, flour, mustard, Worcestershire sauce, and salt in the blender jar. Cover and blend on Mix for 15 to 20 seconds. Scrape the sides of the blender jar. Add the shredded cheese and blend on Purée. With the blender running, add the hot milk in a  slow steady stream through the opening in the lid. Blend on Puréeuntil smooth and homogenous, about 30 to 40 seconds.
Pour the mixture into a medium (2¾-quart) saucepan. Place over medium heat, and cook, stirring constantly with a whisk until creamy, smooth and thickened, about 15 to 20 minutes.
Serve over toast points or toasted English muffin halves.
Dust with paprika before serving.
Nutritional information per serving (¼ cup):
Calories 156 (67% from fat) • carb. 3g • pro. 10g • fat 12g • sat. fat 7g • chol. 74mg • sod. 272mg • calc. 250mg • fiber 0g

SALAD DRESSINGS, VINAIGRETTES, SAVORY SAUCES

Basic Vinaigrette
This basic vinaigrette is perfect for a crisp green salad.
Makes about 1½ cups, can be doubled or tripledv

Place the garlic, mustard, vinegar, salt, and pepper in the blender jar. Cover and blend on Liquefy for 10 to 15 seconds. With the machine on, add the oils in a slow, steady stream through pour lid. Continue to blend for an additional 20 to 30 seconds until completely emulsified.
Note: You may change the Basic Vinaigrette by using different flavors of vinegar, mustard or oil. Try using fresh lemon juice and a little honey for a honey-mustard vinaigrette. Add fresh herbs, sundried tomatoes, or pesto for other flavor changes.
Nutritional information per tablespoon:
Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g • sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g

Raspberry Vinaigrette
Try this pink dressing on a salad of baby spinach.
Sprinkle with some crumbled chèvre and dried cranberries to finish.
Makes about 3 cups

| zest of ½ lemon (color only – no bitter white pith)
---|---
1| clove garlic, peeled
1| small shallot, peeled, quartered
1½| teaspoons kosher salt
1| teaspoon thyme
½| teaspoon freshly ground pepper
²⁄³| cup raspberry vinegar
¼| cup fresh lemon juice
½| cup fresh or frozen thawed raspberries
2| tablespoons honey
1|  teaspoon xanthan* (optional – but helps keep vinaigrette from separating)
1| cup walnut oil
¾| cup canola oil

Place the zest, garlic, shallot, salt, thyme, and pepper in the blender jar. Pulse using Chop, 5 to 10 times to begin chopping garlic, shallot and zest. Add remaining ingredients in order listed.
Cover and blend on Liquefy until completely emulsified and homogenous, about 20 to 30 seconds. Transfer to a resealable storage container. Let stand 30 minutes before using to allow flavors to develop and blend. If not using immediately, refrigerate.
Remove from refrigerator 30 minutes before using.
*Can be found in most well-stocked natural foods or health food stores. Xanthan gum is a naturally derived stabilizer that is produced from the fermentation of corn syrup. Often used in baking breads, xanthan gum will help stabilize marinades, vinaigrettes and salad dressings and prevent them from separating. It is an optional ingredient.
Nutritional information per serving (one tablespoon):
Calories 75 (93% from fat) • carb. 1g • pro. 0g • fat 8g • sat. fat 1g • chol. 0mg • sod. 42mg • calc. 2mg • fiber 0g
Creamy Blue Cheese Dressing
Thick and creamy, this dressing is wonderful served over a wedge of chilled iceberg lettuce, and is thick enough that it can be used as a dip for crudités.
Makes 3½ cups

Place shallot pieces in blender jar. Pulse on chop 4 to 5 times.
Add remaining ingredients to the blender jar. Cover and blend on Purée until smooth and homogenous, about 15 to 20 seconds. Serve immediately or store in refrigerate for up to one week. If desired, reserve half the crumbled blue cheese and stir in for texture.
Nutritional information per serving (2 tablespoons):
Calories 99 (90% from fat) • carb. 1g • pro. 2g • fat 10g • sat. fat 3g • chol. 12mg • sod. 160mg • calc. 47mg • fiber 0g

Creamy Feta & Yogurt Dressing
Makes 1¼ cups
(20 servings of 1 tablespoon)

Place garlic, oregano, and basil in the blender jar and cover. Pulse 5 times on Chop to chop garlic. Add remaining ingredients in order listed. Blend for 15 seconds using Mix. Scrape blender jar. Blend 15 seconds longer on Mix. Let dressing stand for 20 to 30 minutes to allow flavors to blend. Transfer to a resealable container and refrigerate until ready to use.
Nutritional information per serving (one tablespoon):
Calories 43 (81% from fat) • carb. 1g • pro. 1g • fat 1g • sat. fat 1g • chol. 5mg • sod. 65mg • calc. 36mg • fiber 0g

Rustic Tomato Sauce

This is a great basic tomato sauce that is ready in less than an hour.
Makes about 8 cups (16 servings of ½ cup)

Heat the olive oil in large saucepan over medium heat. Add the onion, carrot, celery, garlic, oregano and basil. Cover loosely and cook until the vegetables are softened, 6 to 8 minutes. Stir in the roasted red pepper, wine, tomato paste, and tomatoes. Bring to a boil, then reduce heat and simmer for 35 to 40 minutes, loosely covered. Uncover and simmer for 15 to 20 minutes longer to thicken. Turn off heat and let sit 5 minutes.
Strain the solids from the liquids, and return the liquid to the saucepan. Place the solids in the blender jar with ½ cup of the cooking liquid. Cover the blender jar. Pulse on Liquefy 10 times to chop. Use a plastic spatula to scrape the sides of the blender jar. Blend for 30 to 40 seconds, until smooth. Return the puréed tomato mixture to the liquid in the saucepan and reheat gently over medium low heat. Add salt and pepper.
Nutritional information per serving:
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g

Mole Sauce
This traditional Mexican dark reddish-brown sauce is most often served with chicken, but is also delicious with pork and turkey.
Makes 4 cups (12 servings of 1∕3cup)

Heat the olive oil in a 3½-quart sauté pan over medium heat. Add the diced onions and sauté gently until the onions are soft and translucent, about 5 to 8 minutes. Turn heat to low and add chopped garlic, stirring until coated with oil, and fragrant. Add the chili powder, cinnamon, cumin, coriander, and salt. Stir until the spices are well distributed and the onions and garlic are coated, about 1 minute.
Stir in the chopped tortilla, almonds and peanut butter. Add the green chiles, diced tomatoes, chicken stock, raisins, sugar, and cocoa and stir. Simmer over low heat for about 45 minutes.
Place all ingredients in blender jar. Cover and blend on Purée for about 40 seconds until completely smooth and homogenous. Use immediately or keep in refrigerator in an airtight container for up to one week.
Stir leftover shredded turkey or chicken into Mole Sauce, heat through, and serve over rice garnished with diced avocado and shredded Monterey Jack cheese.
Mole Sauce can be also be served as a sauce for cooked (sautéed or grilled) chicken or pork.
Nutritional information per serving (¹⁄³ cup):
Calories 113 (49% from fat) • carb. 12g • pro. 3g • fat 7g • sat. fat 1g • chol. 0mg • sod. 584mg • calc. 35mg • fiber 3g
Molasses Rosemary Marinade
This marinade is very good with chicken, duck or pork, as well as shrimp, scallops, salmon (roasted or grilled), tuna or swordfish for the grill. It also makes a nice “finishing sauce” for sautéed cipollini onions 00or other sautéed root vegetables.
Makes about 2 cups marinade (16 servings of 2 tablespoons)

with adobo sauce
½| cup maple syrup
½| cup molasses
½| cup soy sauce
¹⁄³| cup canola or grapeseed oil
1| teaspoon xanthan gum*

Place the shallot, garlic and pepper in the blender jar. Pulse on Chop about 3 to 4 times. Add 1 tablespoon of the rosemary and the remaining ingredients in the order listed. Blend on Liquefy for 20 to 30 seconds until smooth, thick and homogenous. Transfer to a resealable jar or bowl and stir in the remaining tablespoon of rosemary. Let stand refrigerated for 30 minutes or longer for flavors to blend before using.
Keep marinade properly refrigerated until ready to use. Use to marinate meats and vegetables for grilling or roasting.
*Can be found in most well-stocked natural foods or health food stores. Xanthan gum is a naturally derived stabilizer that is produced from the fermentation of corn syrup. Often used in baking breads, xanthan gum will help stabilize marinades, vinaigrettes and salad dressings and prevent them from separating. It is an optional ingredient.
Nutritional information per serving:
Calories 94 (42% per serving) • carb. 13g • pro. 1g • fat 5g • sat. fat 0g • chol. 0mg • sod. 338mg • calc. 89mg • fiber 0g

DESSERTS/DESSERT SAUCES

Chocolate Pots de Crème
Makes 8 servings

Have ready eight 5-ounce ramekins or pots de crème dishes.
Place in a 13x9x3-inch pan. Bring 4 cups of water to a boil; keep hot and reserve. Arrange rack in center of oven. Preheat oven to 325°F.
Place heavy cream in a saucepan and bring to a simmer over medium heat – do not boil.
Place the chocolate morsels/chunks, granulated sugar, and espresso powder in the blender jar. Pulse on Chop 10 to 15 times to chop the chocolate somewhat finely.
Add the egg yolks and blend for 20 seconds on Mix.
With the blender running on Purée, add the hot heavy cream through the pour lid in a slow steady stream and blend until  chocolate is completely melted, about 45 seconds. Spoon off foam and discard (may also put in a fat separator and pour off liquid until just foam remains). Stir in vanilla.
Pour equal amounts of the chocolate mixture into each of the ramekins. Place pan in oven and add hot water to reach halfway up the sides of the ramekins. Bake in preheated 325°F oven for 55 to 60 minutes. Edges will be set, centers may still be slightly jiggly.
Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (They will set as they cool.) Serve warm, or chill, covered, until cold, at least 3 hours. Chocolate Pots de Crème may be garnished with freshly whipped cream and/or chocolate curls.
Nutritional information per serving:
Calories 510 (80% from fat) • carb. 21g • pro. 4g • fat 46g • sat. fat 26g • chol. 308mg • sod. 40mg • calc. 79mg • fiber 4g
Classic Cherry Clafoutis
This traditional country French dessert can be made with cherries, plums, peaches, pears or any berry. We have added finely ground almonds or hazelnuts for that certain “je ne sais quoi.”
Makes 8 servings

Arrange the rack in the middle of the oven. Preheat oven to 325°F. Brush a six-cup oval baker or gratin dish with the melted butter.  Dust with 2 teaspoons of the granulated sugar.
Place ¼ cup of the sugar and the nuts in the blender jar. Cover and pulse 15 times on Chop to chop the nuts. Add the evaporated milk, cream, eggs, vanilla, brandy, salt, flour, and cinnamon. Blend for 10 seconds on Liquefy; mixture will be smooth and creamy – do not overblend.
Arrange the cherries in the bottom of the prepared baking dish. Carefully pour the batter over the cherries. Place in the preheated oven and bake for 35 minutes. After 35 minutes, sprinkle evenly with the remaining 2 teaspoons of sugar. Continue to bake for an additional 15 to 20 minutes, until the clafoutis is puffed and golden brown. Remove from the oven and cool for 10 minutes before serving. Serve with sweetened whipped cream, vanilla ice cream or frozen yogurt.
Nutritional information per serving:
Calories 211 (40% from fat) • carb. 23g • pro. 8g • fat 10g • sat. fat 3g • chol. 92mg • sod. 113mg • calc. 158mg • fiber 1g
Coconut Cream Pie
A cross between a custard pie and a cheesecake, this pie is delicious and simple to prepare. Serve with a dollop of freshly whipped cream for pure indulgence.
Makes 8 to 12 servings

Arrange rack in lower third of oven. Preheat oven to 350°F.
Place cookies in blender jar. Cover and pulse 10 times on Chop. Scrape the jar. Using Mix, blend for 20 to 30 seconds until pulverized. Transfer to a small bowl. Add the melted butter and ¾ cup of the shredded coconut; stir to combine thoroughly. Press evenly into the bottom and sides of a 9-inch deep- dish pie plate.  Place in oven and bake for 10 minutes. Let cool on a rack 5 minutes before continuing.
Place eggs, sugar, cream cheese, lemon juice, and extracts in  the blender jar. Blend on Purée for 15 seconds; scrape blender jar. Blend again for 15 seconds. Add the remaining coconut and pulse on Mix until combine, 6 to 8 pulses. Pour into the prepared pie shell and place in the preheated 350°F oven. Bake for about 30 to 40 minutes, until slightly puffed and set at edges – may be slightly jiggly in the center. Cool on a rack completely. Refrigerate pie for at least 2 hours before serving.
Nutritional information per serving (based on 12 servings):
Calories 269 (51% from fat) • carb. 28g • pro. 6g • fat 15g • sat. fat 10g • chol. 74mg • sod. 260mg • calc. 50mg • fiber 1g

Pumpkin Pie with Graham Pecan Crust
The traditional holiday favorite is made is a cookie crumb crust for a crunchy change.
Makes 12 servings
Crust

Pumpkin Filling

Preheat the oven to 375°F.
Place the pecans in the blender jar and cover. Pulse on Chop 8 to 10 times to chop finely. Remove and reserve. Place graham cracker pieces in the blender jar; cover the blender jar. Pulse on Chop 5 times to break up the cookies, then blend on Chop for 10 seconds to pulverize.
Add the reserved chopped nuts and granulated sugar. Blend on Mix until nuts are evenly and finely ground. Transfer to a 9-inch deep-dish pie plate. Add the melted butter and stir to combine. Press the cookie/nut mixture evenly onto the sides and bottom of the pie plate.
Bake in the preheated 375°F oven for 5 minutes. Remove and let cool on a rack while continuing. Lower the oven temperature to 350°F.
Place the eggs and remaining ingredients in the blender jar in the order listed; cover the blender jar. Blend on Mix until smooth, about 10 to 15 seconds. Pour the pumpkin mixture into the prepared pecan graham crust. Bake in the preheated 350°F oven for 55 to 60 minutes. Center of the pie may appear slightly jiggly – it will continue to set as the pie cools. Place the pie on a rack and cool completely before serving. Refrigerate after completely cool.
Nutritional information per serving:
Calories 252 (41% from fat) • carb. 33g • pro. 5g • fat 12g • sat. fat 4g • chol. 42mg • sod. 117mg • calc. 129mg • fiber 2g
Quick Raspberry Sauce
Makes 2 cups (16 servings of 2 tablespoons)

Place all ingredients in blender jar. Cover and blend on Purée until smooth and completely puréed, 20 to 30 seconds. Strain mixture through a fine sieve to remove seeds; discard seeds. Store in an airtight container in refrigerator. Serve with desserts, pancakes or waffles.
Nutritional information per serving:
Calories 128 (0% from fat) • carb. 33g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg • calc. 14mg • fiber 2g
©2007
Cuisinart® is a registered trademark of Cuisinart
Any trademarks or service marks of third parties used herein are the trademarks or service marks of their respective owners.

INSTRUCTION BOOKLET
Recipe Booklet Reverse Side PowerBlend 600™ 7-Speed Electronic Blender
SPB-10 Series

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions shouldalways be followed, including the following:

1. READ ALL INSTRUCTIONS BEFORE USING.
2. To protect against the risk of electrical shock, do not put motor base of blender in water or other liquid.
3. Close supervision is necessary when any appliance is used by or near children. Cuisinart does not recommend the use of this appliance by children.
4. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning or removing contents from blender jar. Never put hands into the blender jar or container, or handle the blades with appliance plugged in.
5. Avoid contact with moving parts.
6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is dropped or damaged in any manner. Return appliance to nearest Cuisinart service facility for examination, repair, and/or mechanical or electrical adjustment.
7. The use of attachments, including canning or ordinary jars, not recommended or sold by Cuisinart may cause fire, electrical shock, or risk of injury to persons.
8. Do not use outdoors.
9. Do not let cord hang over edge of counter or table or touch hot surfaces.
10. Keep hands and utensils out of jar while blending, to reduce the risk of severe injury to persons or damage to blender itself. A rubber or plastic spatula may be used but must be used only when the blender is turned OFF.
11. When blender is in ON mode, and LED lights are flashing or glowing, do not touch cutting assembly, interfere with blade movement, or remove blender jar cover. Accidentally touching a speed button may activate the blender.
12. BLADES ARE SHARP. HANDLE CAREFULLY. STORE OUT OF REACH OF CHILDREN.
13. To reduce the risk of injury, never place cutting assembly on base unless the blender jar is properly attached.
14. Always operate blender with the cover in place.
15. Never leave your blender unattended while it is running.
16. When blending HOT liquids, remove measured pour lid (center piece of cover) to allow steam to escape.
17. Twist on locking ring firmly. Injury can result if moving blades accidentally become exposed.
18. Do not use an extension cord with this unit. Doing so may result in fire, electrical shock, or personal injury. Regarding your cord set: A longer cord has been provided so that you will have flexibility in positioning your Cuisinart® PowerBlend 600™ blender near an electrical outlet. Exercise care when using the longer cord, to avoid entangling or tripping over the cord. The longer cord should be arranged so that it will not drape over the counter or tabletop, where it can be pulled on by children or tripped over. Excess cord should be stored in the cord storage area at the back of the blender base to avoid injury caused by the longer cord.
19. Wash the blender jar, cutting assembly, locking ring, and cover before first use.
20. WARNING: TO REDUCE THE RISK OF ELECTRICAL SHOCK OR FIRE, DO NOT REMOVE THE BASE PANEL. NO USER SERVICEABLE PARTS ARE INSIDE. REPAIR SHOULD BE DONE ONLY BY AUTHORIZED PERSONNEL.
21. WARNING: FLASHING LIGHT INDICATES READY TO OPERATE. DO NOT TOUCH BLADES.

SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY
NOTICE
This appliance has a polarized plug (one prong is wider than the other).
To reduce the risk of electric shock, this plug will fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug.
If it still does not fit, contact a qualified electrician. Do not modify the plug in any way.
Maximum rating of 600 watts is based on the jar attachment that draws the greatest power. Other recommended attachments may draw significantly less power.
This unit comes with a resettable thermal fuse to prevent damage to the motor in the case of extreme overload. Simply unplug the unit, rest it for 15 minutes and continue.
UNPACKING INSTRUCTIONS

1. Place the gift box containing your Cuisinart® PowerBlend 600 blender on a flat, sturdy surface before unpacking.
2. Remove the instruction booklet and other printed material from  top of corrugated insert.
3. Next, remove the top corrugated insert containing the fill cap.
4. Carefully lift the blender base from the box and set aside.
5. Remove the bottom corrugated insert containing the blender jar assembly. Be careful not to tip the jar when removing.

To assemble the blender, follow Assembly instructions on page 4 of this instruction booklet. Replace all corrugated inserts in the box and save the box for repackaging.
Before using for the first time: Wash all parts according to the Cleaning and Maintenance section on page 6 of this booklet to remove any dust or residue.

INTRODUCTION

One look at the touchpad on your new Cuisinart® PowerBlend 600™ blender and you’ll know you’ve bought more than a blender.
Seven preprogrammed functions allow you to do everything from blending the smoothest smoothie to mixing pancake batter to chopping salsa to puréeing soup to grinding nuts, with the touch of a button. Capacity is huge – 56 ounces – and the styling is sensational. Our 600-watt motor is ready for any job you give it, even crushing ice. Best of all, when you’re finished, jar and lid go right into the dishwasher. Have fun!

PARTS AND FEATURES

1. 2-oz. Measured Pour Lid
Allows you to measure and add ingredients without removing the cover.
2. Cover
Just press on.
Tight fitting seal resists leakage.
3. 56-oz. Glass Jar
Has a unique, sturdy, widemouth design.
4. Leakproof Rubber Gasket (not shown)
Holds the glass jar snugly in position for safe operation.
5. High-Quality Cutting Assembly with Patented Stainless Steel Blades (not shown)
Is strong enough for all blender tasks, including tough jobs, from ice crushing to chopping delicate herbs.
6. Locking Ring (not shown)
Is self-aligning so that the glass blender jar slides easily into position.
7. Heavy-Duty Motor Base
Is so sturdy and stable, it will not “walk” on your counter – even during ice crushing!
8. 7-Speed Touchpad Control with Indicator Lights
Is easy to use, read and clean. The red LED lights clearly indicate what blender speed you are using.
8a. Pulse at Any Speed Button
Allows you to pulse at any speed so you can blend ingredients only as much as needed.
8b. Ice Crush Button
This button is preset to the best speed for crushed ice.
9. Slip-Proof Feet
Prevent movement during use and prevent damaging marks on countertops or tables.
10. Cord Storage (not shown)
Keeps countertop safe and neat by conveniently storing excess cord.

USE AND CARE

ASSEMBLY
To use your Cuisinart®  PowerBlend 600™ Electronic Blender, begin by assembling the blender jar.

1. Turn the blender jar (a) upside down, and place it flat on a sturdy surface.
2. Position the rubber gasket (b) on the round opening on the bottom of the blender jar.
3. Turn the cutting assembly (c) upside down, and place the blade end in the blender jar opening.
4. Secure the rubber gasket and cutting assembly into position by placing the smaller opening of the locking ring (d) on top of the cutting assembly. Engage threads by twisting the locking ring clockwise until tightened. Make sure locking ring is tightly fastened to blender jar. Once assembled, turn the blender jar right-side up.
5. Push the cover onto the top of the blender jar. Insert the measured pour lid into the cover, aligning the tabs in the pour lid with the slots in the cover. Twist clockwise to lock the pour lid into the cover.
6. Place the blender jar on the motor base so that the jar markings are facing you and the handle is positioned to one side.
7. Plug in power cord. Your blender is now ready to be used.

HELPFUL REMINDERS

• Once the cover is in position, additional ingredients can be added during blending: twist the measured pour lid counterclockwise until the tabs in the pour lid align with the slots in the cover; pull up pour lid, add ingredients, and replace the measured pour lid.
• Cover should always be in place while the unit is on.
• WARNING: Do not place blender jar onto base while motor is running.
• Do not twist locking ring from blender jar when removing blender jar from base. Simply lift blender jar from motor base.
• Boiling liquid or solid frozen foods (with the exception of ice cubes or ½ inch [1.3 cm] pieces of frozen fruit) should never be placed in the blender jar.
• Do not place ice, frozen foods or very cold liquids in a blender jar which has come directly from a hot dishwasher.
• Do not place very hot liquids or foods into a blender jar which has come directly from the freezer. Boiling liquids should cool for 5 minutes before being placed in blender jar.
• Follow Cleaning and Maintenance instructions on page 6, prior to your first use.

OPERATING INSTRUCTIONS

1. Place the motor base of your Cuisinart® PowerBlend 600™ Electronic Blender on a flat, sturdy surface. It is important that the surface be clean and dry. Assemble the blender by following the assembly instructions. Once the jar is assembled and is in position on the motor base, plug the Cuisinart® PowerBlend 600™  Electronic Blender into an electrical outlet.

2. Add all necessary ingredients to the blender jar, and replace the cover. You may add more ingredients by lifting the measured pour lid and dropping ingredients through the fill area. Replace the measured pour lid after adding ingredients. Do not put hands into blender jar with blender plugged in.
   NOTE: Add liquid ingredients first, then follow with solid ingredients. This will provide more consistent blending and prevent unnecessary stress on the motor.
   NOTE: To remove blender jar cover, lift edge of cover upwards. Lifting measured pour lid will not remove cover.

3. To start blending: Press the On button. The red On LED light will flash, indicating that the blender is turned on but no speed has been selected.

4. Press the desired blending speed: Both the On indicator light and the activated speed indicator light will glow. The blender will now be functioning at the desired speed. It is possible to switch speeds without pressing the Off button, by simply pushing the next desired speed button.

5. To reset the blender: The unit has an advanced thermal, resettable fuse feature. In the event of an overload condition,the unit will shut down to protect the motor from overheating.
   When this happens reset the unit by unplugging the blender and let it cool down for a minimum of 15 minutes.

6. To stop the blending process: Re-press the activated speed button. The blending process will stop. The red On indicator light will continue to flash to let you know that the blender is still on and can be reactivated by pushing the desired speed button. The blender can be completely deactivated and  stopped at any speed by pushing the Off button. You will need to press the On button again to continue blending. QUICK REFERENCE GUIDE
   To Activate Blender| Press On – The blender is in on mode.
   ---|---
   To Begin Blending| Press desired speed button.
   To Change Speeds| Press desired speed button.
   To Pulse| In On mode press Pulse, then press and
   release desired speed button as needed.
   To Crush Ice| In On mode, press and release Ice Crush  button as needed.
   To Stop Blending (and Deactivate Blender)| Press Off button.
   To Stop Blending (in Pulse or Ice crush Mode)| Release button.
   To Stop Blending in Stir, Chop, Mix, Purée, or Liquefy Mode| Press speed button again. This will return the blender to On mode. Press Off button to turn blender off.

SPEED SELECTION GUIDE
Refer to this guide to choose the best speed for your desired result.

7. Pulse mode: While the blender is turned on, you can create a burst of power for quick, efficient blending, by activating the pulse function. To do so, first push the Pulse button, which will cause the pulse indicator light to flash. Next, push and release the desired speed button. Repeat as desired. You determine the duration of each pulse. While pulsing, all indicator lights (the on, the pulse, and the desired speed lights) will glow. The pulse function can be used to break apart larger pieces of food or to control the texture of food when chopping. The pulse function is also effective in starting the blending process when you do not want continuous power, or when processing items which do not require an extended amount of blending.
8. To crush ice: The PowerBlend 600™ Electronic Blender motor is strong enough to crush ice without liquid at any speed; however, for your convenience, we have preset the best speed for ice crushing. To give you greater control, the ice crush function automatically operates as a pulse function. To crush ice, place ice cubes in the blender jar, and place the cover and the measured pour lid on the blender jar. Press the On button. Press the Ice Crush button in short pulses until ice is crushed to desired consistency. See the Recipe Tips section in the Recipe Booklet for more details.
9. To dislodge food: Use a rubber or plastic spatula to help remove food lodged around the cutting assembly. DO NOT USE SPATULA UNTIL YOU HAVE TURNED THE BLENDER OFF. Replace the cover and measured pour lid and continue blending, if necessary. Make sure spatula is not inside the blender jar before blending.
10. When finished blending: Press the Off button and unplug the blender from the electrical outlet. Never remove the blender jar from the motor base until the blender is off. Do not twist locking ring from blender jar when removing jar from motor base. Simply lift blender jar from motor base. Do not place hands into blender jar with blender plugged in.

CLEANING AND MAINTENANCE

Always unplug your Cuisinart® PowerBlend 600™ Electronic Blender from the electrical outlet before cleaning. The blender is made of corrosion-resistant parts, which are easy to clean. Before first use and after every use, clean each part thoroughly.
Periodically check all parts before reassembly. If any part is damaged or blender jar is chipped or cracked, DO NOT USE BLENDER.
Remove the blender jar from the motor base by lifting straight up and away. Twist off the locking ring by turning counterclockwise.
Remove the cutting assembly and rubber gasket. Wash in warm soapy water, rinse, and dry thoroughly.
Place the locking ring in the upper rack of the dishwasher or wash in warm water.
CAUTION: Handle the cutting assembly carefully. It is SHARP and may cause injury. Do not attempt to remove blades from cutting assembly.
Remove the blender jar cover and the measured pour lid. Wash in warm, soapy water; rinse and dry thoroughly, or place in upper rack of dishwasher. The blender jar must be washed in warm soapy water and rinsed and dried thoroughly. The blender jar can also be placed upside down in dishwasher. Finally, wipe the motor base clean with a damp cloth to remove any residue, and dry thoroughly. Never submerge the motor base in water or other liquid, or place in a dishwasher.
TIP: You may wish to clean your blender cutting assembly as follows: Squirt a small amount of dishwashing liquid into assembled blender jar and fill halfway with warm water. Run on STIR for 15 seconds. Repeat, using clean tap water. Empty blender jar and carefully disassemble parts. Wash cutting assembly, gasket and locking ring in warm, soapy water. Rinse and dry all parts thoroughly.

DOs AND DON’Ts WHEN USING YOUR BLENDER DO:

• Make sure the electrical outlet is rated at the same voltage as that stated on the bottom of the blender motor base.
• Always use the blender on a clean, sturdy and dry surface.
• Always add liquid ingredients to the blender jar first, then add remaining ingredients. This will ensure that ingredients are uniformly mixed.
• Cut most foods into cubes approximately ½ inch (1.3 cm) to 1 inch (2.5 cm) to achieve a more uniform result. Cut all cheeses into pieces no larger than ½ inch (1.3 cm).
• Use the measured pour lid to measure liquid ingredients such as alcohol. Replace measured pour lid after ingredients have been added.
• Use a rubber or plastic spatula as needed, only when the blender is turned off. Never use metal utensils, as damage may occur to the blender jar or cutting assembly.
• Place cover on firmly. Always operate the blender with the cover on.
• Make sure locking ring is tightly attached to blender jar.
• Always remove locking ring, cutting assembly, and rubber gasket before cleaning.
• When scraping the blender jar with a spatula, remove the food from the sides of the blender jar and place food in the center of the blender jar, over the cutting assembly.
• When chopping fresh herbs, garlic, onion, zest, bread crumbs, nuts, etc, make sure the blender jar and cutting assembly are completely dry.
• If food tends to stick to the sides of the blender jar when blending, pulse in short bursts.
• Pulses should be short bursts. Space the pulses so the blades stop rotating between pulses.

DON’T:

• Don’t store food or liquids in your blender jar.
• Don’t place cutting assembly and locking ring onto motor base without the blender jar attached.
• Blender will not mash potatoes, knead heavy dough, or beat egg whites.
• Don’t remove blender jar while unit is on. Keep the blender jar cover on the blender jar while blending.
• Don’t twist locking ring from blender jar when removing blender jar from motor base. Simply lift blender jar from motor base.
• Don’t overprocess foods. Blender will achieve most desired results in seconds, not minutes.
• Don’t overload blender. If the motor stalls, turn the blender off immediately, unplug the unit, and remove a portion of the food, then continue.
• Don’t use any utensil inside the blender jar while the motor is on.
• Don’t use any container or accessories not recommended by Cuisinart. Doing so may result in injury.
• Don’t place hands inside the blender jar when blender is plugged in.
• Don’t add boiling liquids or frozen foods (except ice cubes or ½-inch pieces of frozen fruit) to glass blender jar. Boiling liquids should cool for 5 minutes before being placed in blender jar.

WARRANTY INFORMATION

LIMITED THREE-YEAR WARRANTY
This warranty is available to consumers only. You are a consumer if you own a Cuisinart™ PowerBlend 600™ Blender that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners.
We warrant that your Cuisinart™ PowerBlend 600™ Blender will be free of defects in materials and workmanship under normal home use for 3 years from the date of original purchase.
We suggest you complete and return the enclosed product registration card promptly to facilitate verification of the date of original purchase. However, return of the product registration card does not eliminate the need for the consumer to 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 Cuisinart™ PowerBlend 600™ Blender should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty service, simply call our toll-free number 1-800-726-0190 for additional information from our Customer Service Representatives, or send the defective product to Customer Service at Cuisinart, 150 Milford Road, East Windsor, NJ 08520.
To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping and handling of the product.
Please pay by check or money order (California residents needonly supply proof of purchase and should call 1-800-726-0190for shipping instructions).
NOTE: For added protection and secure handling of any Cuisinart® product that is being returned, we recommend youuse a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are notcovered under warranty. Please be sure to include your return address, daytime phone number, description of the product defect, product model number (located on bottom of product),original date of purchase, and any other information pertinent to the product’s return.
Your Cuisinart™ PowerBlend 600™ Blender has been manufactured to the strictest specifications and has been designed for use with the authorized accessories and replacement parts.
This warranty expressly excludes any defects or damages caused by accessories, replacement parts, or repair service other than those that have been authorized by Cuisinart.
This warranty does not cover any damage caused by accident,misuse, shipment or other ordinary household use. This warranty excludes all incidental or consequential damages. Some states do not allow the exclusion or limitation of these damages, so they may not apply to you.
CALIFORNIA RESIDENTS ONLY:
California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store which sells Cuisinart products of the same type.
The retail store shall then, at its discretion, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumer’s prior usage of the product.
If the above two options do not result in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty.
California residents may also, according to their preference, return nonconforming products directly to Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service Center toll-free at 1-800-726-0190.
Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such products under warranty.
BEFORE RETURNING YOUR CUISINART® PRODUCT
If you are experiencing problems with your Cuisinart® product, we suggest that you call our Cuisinart® Service Center at 1-800-726-0190 before returning the product serviced. If servicing is needed, a Representative can confirm whether the product is under warranty and direct you to the nearest service location.
Important: If the nonconforming product is to be serviced by someone other than Cuisinart’s Authorized Service Center, please remind the servicer to call our Consumer Service Center at 1-800-726-0190 to ensure that the problem is properly diagnosed, the product is serviced with the correct parts, and the product is still under warranty.
©2009 Conair Corporation
Cuisinart® is a registered trademark
of the Conair Corporation
150 Milford Road
East Windsor, NJ 08520
Printed in China
09CE16242

Version no : IB-9569
Fold Size: 178X216MM SADDLE STITCHED 28PP
Coating: 157GSM MATT ART PAPER
(Inside): 120GSM GLOSS ART PAPER
Color (Cover): GLOSS VARNISHING IN COVER
(Inside): 4C(CMYK)+1C(BK)
Material (Cover): 1C(BK)+1C(BK)
Date: SEP-30-2009
Co-ordinator : Astor You
Hugo Description

PDF version :SPB10 IB-9569 (0,0) BOOK
Hugo Code : SMT0024IB-1-1
Operator : HAI
Color Series: Non
Remark: Quality request (1)

References

• Repair Your Grill: Shop Replacement Parts for 24,880 Models
• Cuisinart Small Appliance Parts - Select From 213 Models

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