Cuisinart CSB-33 Series - Manual (Page 6)

6
EVERYDAY USES:
Food Speed Technique
Baby Foods/Purées
(Vegetables; Fruits;
Cooked Diced Meats
with broth/juices
Batters
Bread Crumbs/Cracker
Crumbs
Compound Butters/
Flavoured Cream
Cheese
Mayonnaise/Creamy
Emulsion Dressings
Salad dressings/
Vinaigrettes
Soups/Sauces/Gravies
Whipped Cream
Strong up and down motion,
adding water/milk/ cooking
liquid as needed for texture.
Pieces of even sizes (1/2"/
1.25 cm or less) will pro-
duce the smoothest results.
Gentle up and down
motion. Begin on Lo,
process on Hi if necessary.
Do not over blend.
Cut/break bread/crackers
into 1/2"/1.25 cm pieces,
process no more than 15 at
a time. Place the hand
blender just on top of the
bread cubes/cracker pieces;
pulse on Lo. Stop and
shake container as
necessary. Best bread
crumb results with firm
bread, crust removed.
Cut butter/cream cheese
into 1/2"/1.25 cm pieces.
Let stand at room tempera-
ture 20-30 minutes. Add
minced garlic, herbs, citrus
zest to taste for savoury
spreads; add preserves,
sugar, honey, extracts for
sweet spreads. Pulse on
Lo, then process on Hi to
blend completely.
Insert hand blender into
ingredients. Run on Lo for
15 seconds, until thickening
begins, then process using
gentle up and down motion
until desired thickness is
reached.
Gentle up and down motion
Gentle up and down
motion. Begin on Lo, then
process on Hi. Place hand
blender in bottom of mixing
beaker, mix on HI -20 sec-
onds, then using gentle up-
and-down motion, mix on
low for 20-30 seconds.
Hi
Lo/Hi
Lo
Lo
Lo
Lo
Lo/Hi
Lo/Hi