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TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 1
IMPORTANT NOTICE
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: 1-800-275-8273 or
visit our website at www.wphousewares.com
Wolfgang Puck
Please read operating instructions
Professional Series
before using this product.
Please keep original box and packing materials
Immersion Blender/Chopper
in the event that service is required.
Use and Care
W.P. APPLIANCES, INC. Toll F
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TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 1 IMPORTANT SAFEGUARDS 16 To reduce the risk of injury, never place cutting blade on base When using electrical appliances, basic safety precautions should always without first putting bowl properly in place. A spatula may be used be followed, including the following: but only when the unit is not running. 1 Read all instructions carefully. 17 Be certain cover is securely locked in place before 2 To protect against risk of electrical shock, do n
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TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 3 Table of Contents Important Safeguards 1 Before Your First Use 2 About Wolfgang Puck 3 Know Your Immersion Blender/Chopper 5 Assembly/Use of Blending Rod and Wire Whisk 7 Suggested Uses 8 Assembly/Use of Food Chopper Attachment 9 Helpful Hints 10 Care and Cleaning 11 Wolfgang Puck, Beverages 12 owner of the famous Spago restaurants and one of the most influential Appetizers, Soups, Salads & Dressings 16 chef-restauranteurs in America, is credi
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TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 5 Know Your Immersion Blender/Chopper Wire Whisk Speed Selector On/Turbo Buttons Blending Rod Motor Base Warning: never immerse the motor base in water or any other liquid. Chopper lid Chopper bowl Wall Mount Chopping Blade Non-skid rubber ring (for chopping bowl only) 5 6
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TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 7 Assembly and Use Suggested Uses Your Immersion Blender comes with a fixed multi-purpose blade, of Blending Rod or Wire Wisk and an extra long shaft which allows the unit to be used in deep pots, or tall containers. 1 Ensure the motor base is unplugged. figure 1 Caution: Blades are sharp. Handle with care. Attach blending rod or wire whisk to motor base by holding the motor base with the arrows slightly to the right or left of the Functions Sp
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TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 9 Assembly and Use Helpful Hints • The hand blender can be used in hot liquids. Always use care when of Food Chopper Attachment using in hot liquids. To avoid splashing when using the hand blender in a saucepan, insert the hand blender into the pan first, set the speed dial to “MIN”, and then press the ON/OFF switch for 1 Ensure the motor base is unplugged. figure 1 operation, slowly raising the speed to your desired setting. 2 Assemble chopper
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TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 11 Care & Cleaning 1 Unplug the unit from the outlet. Remove the blender rod attachment from the motor base for cleaning by turning it to the right or left. Clean the Blending Rod in warm, soapy water. Caution: Blades are sharp. Handle with care. Do not immerse the bowl cover, motor base, cord or plug in water. Wipe the motor base and bowl cover with a damp cloth only. 2 If food particles are not easily rinsed off the blender rod or attachment,
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TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 13 Banana Blueberry Smoothie Florida Sunshine Breakfast Smoothie Makes 4 servings Makes about 2 quarts INGREDIENTS INGREDIENTS 2 cups plain yogurt 3 oranges, peeled and quartered 2 cups fresh blueberries 1 medium papaya, peeled, seeded and cut into chunks 2 cups frozen unsweetened strawberries 2 bananas, peeled 3 ripe bananas, peeled 2 cups frozen peaches 2 cups ice cubes 1 cup plain yogurt, preferably Greek 2 tablespoons honey 2 tablespoons honey
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TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 15 Hot Summer Mojitos For A Crowd Makes 8 servings INGREDIENTS 1/2 cup fresh mint leaves, tightly packed Zest from 4 limes 1 1/3 cups granulated sugar Juice from 10 limes, (include the 4 limes from above with zest removed) 4 - 6 cups ice cubes 2 cups excellent quality white rum, more or less or omit as desired Appetizers, Soups, 3 cups club soda, cold Garnish Salads & Dressings 8 long sprigs fresh mint 8 lime wedges or wheels METHOD 1 Combine mi
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TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 17 Chicken Satè Chicken Satè with Mint Vinaigrette with Mint Vinaigrette (cont.) Satès can be readied early in the day and grilled or broiled as your 5 Preheat the grill or broiler. guests arrive. These satè recipes can be increased as necessary and 6 Arrange the skewers of chicken on the grill or under the broiler,* are frequently served at cocktail parties at Spago. careful that the bare ends of the skewers are not directly over (or under) the f
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TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 19 Sautèed Crabcakes with Sautèed Crabcakes (cont’d.) Sweet Red Pepper Sauce Makes 12 crabcakes 2 In a small saucepan, reduce the cream with the jalapeno until 1/2 cup remains. Cool and add to the onion mixture. Stir in the chives, dill, INGREDIENTS Italian parsley, thyme, salt and cayenne pepper. Stir in the egg and 1/2 cup each bread crumbs and almond meal. Gently fold in the Crabcakes crabmeat. Mixture will be lumpy. Correct seasonings to taste
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TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 21 Aioli Fresh Tomato Salsa (Salsa Mexicana or Pico De Gallo) This classic Provençal mayonnaise takes its name from the French word for its key ingredient, garlic. If you have health concerns about Makes 2 cups making mayonnaise from raw eggs, consider this statement from the American Egg Board: “There have been warnings against consuming INGREDIENTS raw or lightly cooked eggs on the grounds that the egg may be 1 pound or 8 Campari tomatoes (or ot
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TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 23 Chino Farm Carrot Tortilla Soup This is our version of the tortilla soups typical of the American Southwest. and Ginger Soup Serves 6 to 8 INGREDIENTS Makes about 8 cups 2 tablespoons corn oil Garnish: INGREDIENTS 2 corn tortillas, 2 corn tortillas 1 pound orange carrots cut into 1-inch squares 1 avocado 1 pound yellow carrots 2 tablespoons fresh garlic, chopped 1 large chicken breast, 1 pound white carrots cooked 1/4 medium onion 1/4 cup peanu
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TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 25 Gulf Shrimp Salad Gulf Shrimp Salad (cont’d) with Spicy Jalapeno Sauce Serves 4 INGREDIENTS PRESENTATION 1 pound large shrimp Set the radicchio leaves on one half of a large serving platter. Toss salt the greens with the vinaigrette and spoon equal amounts into each of freshly ground pepper the radicchio leaves. Place the endive attractively around the radicchio. 2 tablespoons peanut oil Spoon the sauce over the remaining half of the platter
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TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 27 Watercress Salad with Chicken Salad Chinois Barbecued Chicken Breast Makes 2 entrée salads An ideal luncheon dish for spring or summer. INGREDIENTS Serves 5 Chinese Mustard Vinaigrette: INGREDIENTS 1 egg yolk 2 teaspoons dry Chinese mustard Mustard Vinaigrette: Salad: 1/4 cup rice wine vinegar 1 tablespoon Dijon mustard 3 small whole chicken breasts 1 teaspoon soy sauce 1 teaspoon finely chopped 15 cloves garlic 2 tablespoons light sesame oil f
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TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 29 Easy Instant Mayonnaise Cilantro Mint Vinaigrette Makes about 2 cups This is an amazing, flavorful sauce. Use it as a marinade, as a sauce for fish or chicken or seafood. It is a fantastic salad dressing. INGREDIENTS Keeping a jar of this in the fridge will make it possible to create 2 cups oil, i.e. canola, peanut, vegetable or olive oil quick and very flavorful foods at any time. 2 large eggs Makes 2 1/2 cups 1 egg yolk 1 teaspoon lemon ju
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TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 31 Pizza Dough Serves 2 to 4 INGREDIENTS 1 1/2 cups all purpose flour 1 teaspoon kosher salt or 1/2 teaspoon iodized salt 1 1/2 teaspoons honey 1 tablespoon olive oil 1/2 cup lukewarm water 1 1/2 teaspoons yeast Main Dishes, Side Dishes, METHOD Sauces & Toppings 1 Combine flour and salt in Immersion Chopper Bowl. Set aside. 2 In a small bowl, combine the honey, oil, water and yeast. Stir to dissolve. Pour all of the yeast mixture into the Cho
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TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 33 Lobster Ravioli Lobster Ravioli with Fresh Dill Sauce with Fresh Dill Sauce (cont.) Serves 6 to 8 3 On a floured surface, roll the pasta as thin as possible. Brush half of the dough with the egg wash. Place 30 mounds of the mousse, on INGREDIENTS the pasta, 3 inches apart. Cover the mounds with the uneggwashed 1 1/2 pounds fresh pasta dough pasta sheet and press the dough together around each ravioli. With 1 or 2 eggs, beaten lightly, for egg
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TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 35 Artichoke Mousse Fresh Basil Pesto Serves 4 Makes 1 1/2 cups INGREDIENTS INGREDIENTS 4 or 5 very large artichokes 1 tablespoons garlic cloves 2 lemons, halved 2 tablespoons toasted pine nuts 4 tablespoons (2 ounces) unsalted butter, at room temperature 2 tablespoons fresh grated Parmesan cheese about 2 tablespoons heavy cream Juice from half a lemon salt 1/2 teaspoon kosher salt freshly ground pepper 1 cup packed whole basil leaves 1 cup excel
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TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 37 Fresh Homemade Baby Food Peas Peanut Butter Makes 1 1/2 cups Makes about 1 cup INGREDIENTS 2 cups fresh or frozen peas, preferably organic, thawed INGREDIENTS 1/2 cup liquid such as water, breast milk, formula 1 cup roasted peanuts 1 1/2 teaspoons kosher salt (or 3/4 teaspoon iodized salt) METHOD 1 tablespoon light corn syrup or honey 1 Combine in beaker and puree with Immersion Blender pressing the 3 tablespoons peanut oil TURBO button till
