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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.
Please read operating instructions
before using this product.
Please keep original box and packing materials
in the event that service is required.
Immersion
Blender/
Chopper
Manual
W.P. APPLIANCES, INC.
Toll Free (800) 275-8273 Email address: wpappliances@ss2000.com
Website: www.wolfgangpuck-kitchenware.com
Model BIBC1025 Printed in China
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Important Safeguards Save These Instructions When using electrical appliances, basic safety precautions should always be This appliance has a polarized plug (one blade is wider than the other). followed, including the following: As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a 1 Read all instructions carefully. qualified electrician. Do not attempt to defeat this safet
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Table of Contents Important Safeguards 1 Before Your First Use 2 About Wolfgang Puck 3 Know Your Immersion Blender 5 Hand Blender Attachment 6 Suggested Uses 7 Food Chopper Attachment 8 Helpful Hints 9 Wolfgang Puck, owner of the famous Care and Cleaning 10 Spago restaurants and one of the most influential chef-restauranteurs in Recipes 11 America, is credited with reviving California’s rich culinary heritage. His cooking Recipe Notes 25 innovations, a result of blending fresh California ingr
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Assembly and Use Know Your of Hand Blender Attachment Immersion Blender/Chopper 1 Ensure the motor base is unplugged. Attach figure 1 hand blender rod to motor base by holding the motor base with the arrows slightly to the right of the arrows on the blending rod. Turn the motor base counter clockwise while holding Chopper bowl Speed Selector • the blending rod firmly. (see figure 1) and Lid • 2 Place one of the small metal attachments in the Bowl cover • Motor Base • Blending Wire shaft of
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Suggested Uses Assembly and Use To change the metal attachment blade, remove the attachment already inserted of Food Chopper Attachment on the shaft of the mixing rod with the tool provided. Use the side of the tool with the semi-circular slot to remove the attachment. Place the slot around the shaft, underneath the attachment, and lift up to remove. 1 Ensure the motor base is unplugged. figure 1 2 Assemble chopper bowl by first placing the Caution: Blades are sharp. Handle with care. chopping
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Helpful Hints Care & Cleaning • The hand blender can be used in hot liquids. Always use care when using in 1 Unplug the unit from the outlet. Remove the blender rod attachment hot liquids. To avoid splashing when using the hand blender in a saucepan, from the motor base for cleaning by turning it to the right. Remove metal insert the hand blender into the pan first, and then press the ON/OFF switch attachment. Clean in warm, soapy water. Caution: Blades are sharp. for operation. Handle with
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Tortilla Soup Whipped Cream This is our version of the tortilla soups typical of the American Southwest. Serves 6 to 8 INGREDIENTS INGREDIENTS 2 tablespoons corn oil 1 cup heavy cream 2 corn tortillas, cut into 1-inch squares 1/4 cup sugar 2 tablespoons chopped fresh garlic 1 teaspoon vanilla 1/4 medium onion METHOD 1 small jalapeno pepper 1 Place all ingredients into the beaker or a liquid measuring cup. 1 pound ripe fresh tomatoes, peeled, seeded, and diced. (If tomatoes are out of season,
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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 Mustard Vinaigrette: 2 teaspoons dry Chinese mustard 1 tablespoon Dijon mustard 1/4 cup rice wine vinegar 1 teaspoon finely chopped fresh tarragon 1 teaspoon soy sauce 1 tablespoon sherry wine vinegar 2 tablespoons light sesame oil salt 2 to 3 tablespoons peanut oil freshly ground white pep
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Gulf Shrimp Salad Gulf Shrimp Salad with with Spicy Jalapeno Sauce Spicy Jalapeno Sauce (cont.) Serves 4 INGREDIENTS TO PREPARE AHEAD 1 pound large shrimp Through step 1. In step 2, peel the shrimp and refrigerate, covered, until needed. salt Continue with the recipe at serving time. freshly ground pepper 2 tablespoons peanut oil Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with Wolfgang Puck 4 large radicchio leaves 3 cups assorted greens (mache, watercress, etc.), in bite-size pi
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Chicken Satè Chicken Satè with Mint Vinagrette with Mint Vinagrette (cont.) Satès can be readied early in the day and grilled or broiled as your guests arrive. 6 Arrange the skewers of chicken on the grill or under the boiler,* careful that These satè recipes can be increased as necessary and are frequently served at the bare ends of the skewers are not directly over (or under) the flame. Grill cocktail parties at Spago. the chicken until golden brown, 1 1/2 to 2 minutes on each side. Makes 24 s
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Sautèed Crabcakes with Sautèed Crabcakes with Sweet Red Pepper Sauce Sweet Red Pepper Sauce (cont.) 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, Italian parsley, thyme, salt and cayenne pepper. Stir in the egg and 1/2 cup each INGREDIENTS bread crumbs and almond meal. Gently fold in the crabmeat. Mixture will be Crabcakes: lumpy. Correct seasonings to taste. Divide the mixture into
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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. On it place 30 mounds of the mousse, 3 inches apart. Cover the mounds with the uneggwashed pasta sheet and press the INGREDIENTS dough together around each ravioli. With a ravioli cutter or a large, sharp 1 1/2 pounds fresh pasta dough knife cut the ravioli apart. Dust a tray with semolina and plac
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Artichoke Mousse Easy Instant Mayonnaise Serves 4 INGREDIENTS INGREDIENTS 4 or 5 very large artichokes 2 cups oil, i.e. canola, peanut, vegetable or olive oil 2 lemons, halved 2 large eggs 4 tablespoons (2 ounces) unsalted butter, at room temperature 1 teaspoon lemon juice or white vinegar about 2 tablespoons heavy cream 1 teaspoon dry mustard salt 1 scant salt freshly ground pepper pinch cayenne (optional) fresh herb leaves METHOD METHOD 1 Trim away the leaves from the artichokes to expose the
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Recipe Notes Limited Warranty This warranty covers all defects in workmanship or materials in the mechanical and electrical parts, arising under normal usage and care, in this product for a period of 12 months from the date of purchase provided you are able to present a valid proof-of-purchase. A valid proof-of-purchase is a receipt specifying item, date purchased, and cost of item. A gift receipt with date of purchase and item is also an acceptable proof-of-purchase. Product is intended for hou
