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INTRODUCTION

Cuisinart just raised the bar on mixing! This Cuisinart

®

 Precision Master™ Stand Mixer has the 

capacity, power, and precision engineering to handle any job a recipe calls for. The three  
accessories allow you to mix, whip and knead dough, and with 12 speeds, you’ll always do 
it just right. 
Cuisinart offers optional attachments that can be purchased separately. The selected attach-
ment connects to the port on the front of the mixer, so you can make homemade pastas or 
grind your own meats. You can even turn your mixer into an ice cream maker! The Cuisinart

®

 

Fruit Scoop™ Ice Cream and Fresh Fruit Frozen Dessert Maker attachment (eg. IC-50C, PE-
50C, MG-50C, PRS-50C) lets you make all-fruit frozen desserts, ice cream or frozen yogurt. 

FEATURES AND 

COMPONENTS

  1.  500 Watt Motor

 

Plenty of power for double  
recipes and heavy mixing tasks.

  2.  Tilt-Back Head

 

Makes it easy to attach accesso-
ries and scrape sides and bottom 
of bowl.

  3.  Attachment Port  

Large Meat Grinder and Pasta 
Maker 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, 
secure and take off.

  4.  Accessory Port

 

Chef’s whisk, flat mixing paddle 
and dough hook connect to this 
port.

  5.  5.5 Quart (5.2L) 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.  
Used to return mixer head to 
mixing position.

  7.  On/Off and Speed Control Dial

 

12 speeds for precision mixing.

  8.  Blue Light Ring

 

Illuminates when mixer is operating. Turns 
off in OFF position. 

 9. 

 Chef’s  Whisk

 

Incorporates air into ingredients/mixtures. 
Ideal for whipping eggs, egg whites or 
heavy cream. Used in recipes for angel 
food cake, chiffon cake, meringue, some 
types of candy, such as marshmallows, 
and quickly whips potatoes. 

10.  Flat Mixing Paddle

 

Used for stirring, mixing and beating 
ingredients/mixtures. Best accessory for 
mixing cookies, cakes and batters, and for 
frostings. Also use for making pie crusts, 
biscuits and shortcakes, and combining 
ingredients for meatloaf or meatballs.

11.  Dough Hook

 

Used for the mixing and kneading of yeast 
dough for breads, rolls, pizza/focaccia, 
pasta dough and yeast-raised coffee cakes.

12.  Splash Guard with Pour Spout

 

Prevents splattering when mixing and 
adding ingredients. Guides ingredients 
into the bowl. 

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 Accessory –

 Place flat mixing 

paddle, chef’s whisk or dough hook into 
the accessory port. Push up and turn 
counterclockwise until it locks. Turn clock-
wise to remove.

  3.  Place Bowl on Base –

 Turn clockwise to 

secure.

  4.  Lower Mixer Head –

 Holding the stand 

mixer head, push down the head-lift lever 
again and fully lower the mixer head. 

  5.  To 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

Position the Stand Mixer  

The logo plate that covers the attachment port 
should face you. 

To Turn Stand Mixer On  

Turn control dial to desired speed – 1 through 
12 (see Speed Control Guide on page 6).

To Turn Stand Mixer Off

 

Turn the dial to “0” OFF position. Mixing  
process stops and unit shuts off.

 

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; 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; can also wash by 
hand and dry thoroughly.

Maintenance 

Any other servicing should be performed by 

1. 

6. 

3. 

4. 

5. 

2.

7, 8 

11. 

12. 

10. 

9. 

Summary of Contents for SM-50C Series

Page 1: ...Precision Master Stand Mixer INSTRUCTION AND RECIPE BOOKLET For your safety and continued enjoyment of this product always read the Instruction Book carefully before using SM 50C Series...

Page 2: ...hat draws the greatest power Other recommended attachments may draw significantly less power WARNING RISK OF FIRE OR ELECTRIC SHOCK The lightning flash with arrowhead symbol within an equilateral tria...

Page 3: ...atters and for frostings Also use for making pie crusts biscuits and shortcakes and combining ingredients for meatloaf or meatballs 11 Dough Hook Used for the mixing and kneading of yeast dough for br...

Page 4: ...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 incorpora tion of ingredients and overall...

Page 5: ...tula will make spreading frosting 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...

Page 6: ...nart product will be free of defects in materials or workmanship under normal home use for 3 years from the date of original purchase This warranty covers manufacturer s defects including mechanical a...

Page 7: ...ng paddle and mix on Speed 3 to release steam and cool about 2 to 3 minutes Once the dough has cooled and the bowl is no longer warm increase the speed to 4 and add the eggs one at a time until each i...

Page 8: ...peed between 8 and 10 to completely smooth out the cauliflower Once smooth decrease speed to 2 to add the olive oil salt and pepper and then slowly increase to Speeds 10 to 12 until light and fluffy S...

Page 9: ...utes Remove from oven and cool on wire rack until cool to touch remove from pans and allow to cool completely before slicing Nutritional analysis per serving one 1 ounce 28 g slice Calories 64 15 from...

Page 10: ...34mg sod 153mg calc 13mg fiber 1g Challah Our challah makes the best French toast that s if you have any left over of course Makes one loaf cup 60 ml warm water 105 F to 110 F 40 C to 43 C 2 teaspoon...

Page 11: ...5g fat 16g sat fat 12g chol 70mg sod 178mg calc 16mg fiber 1g Banana Chocolate Chip Bread The secret to soft banana bread is a light mixing hand Although the Cuisinart Stand Mixer is tough enough for...

Page 12: ...ead has a bright citrus flavor that is accentuated by a tangy sugar glaze Makes one loaf cake Butter and flour for preparing pan 3 cups 750 ml unbleached all purpose flour 1 teaspoons 7 ml baking powd...

Page 13: ...ookies 3 cups 750 ml unbleached all purpose flour 1 teaspoon 5 ml baking soda teaspoon 2 ml kosher salt 16 tablespoons 2 sticks unsalted butter cut into 1 inch 2 5 cm pieces and at room temperature 1...

Page 14: ...ntil fully incorporated about 2 minutes Scrape the bowl well Reduce to Speed 1 and add 1 3 of the dry ingredients Once almost fully combined add half of the buttermilk mixture Repeat with the dry and...

Page 15: ...b 39g pro 3g fat 18g sat fat 10g chol 44mg sod 153mg calc 317mg fiber 1g Basic Flaky Pastry Dough for Pies Tarts This recipe will make ample dough for a 9 to 10 inch regular or deep dish pie or for a...

Page 16: ...with chocolate cookie crumbs page 30 1 recipe Chocolate Glaze Ganache page 38 1 recipe Simple Chocolate Mousse page 38 1 recipe Whipped Cream page 39 Chocolate curls for garnish Prepare and bake Cook...

Page 17: ...r cake cut each cake in half horizontally and frost using your favorite frosting One frosting that works extremely well is the Swiss Buttercream page 36 for both between layers and the outside of the...

Page 18: ...with a plate and invert it sliding the knife along the bottom of the pan until it is free Nutritional analysis per serving Calories 167 1 from fat carb 37g pro 5g fat 0g sat fat 0g chol 0mg sod 278mg...

Page 19: ...oyal Icing This icing is great for decorating sugar cookies or cakes You can add food coloring to color it or extracts to flavor it Makes 1 cups 375 ml 4 cups 1000 ml confectioners sugar sifted 1 larg...

Page 20: ...ries 240 78 from fat carb 10g pro 1g fat 21g sat fat 13g chol 56mg sod 0mg calc 0mg fiber 1g Whipped Cream Whipped cream can over whip very quickly Once it starts getting thick check it often by lifti...

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