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Table of contents for the manual
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Page 1
W olfgang Puck IMPORT ANT NO TICE PLEASE DO NO T RETURN T O ST ORE. If y ou hav e any problems with this unit, contact C onsumer Relations for service PHONE: 1-800-27 5-827 3 or visit our w ebsite at www . wphousew ares. com Please read oper ating instructions befor e using this product. Please k eep original box and packing mat erials in the e ven[...]
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1 2 IMPORT ANT S AFEGU ARDS When using electrical appliances, basic safety pr ecautions should alwa ys be follo wed, including the follo wing: 1 Read all instructions. 2 T o protect against risk of electrical shock, do not put Mot or Housing, Cor d or Plug in water or other liquid. F or detailed cleaning instructions see the section mark ed ‘Care[...]
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3 4 T able of Cont ents Important Safeguar ds 1 Additional Saf ety Precautions 2 About W olfgang Puck 3 Know Y our Food Pr ocessor 5 Befor e Y our First Use 7 Ov erload Prot ection Reset Switch 7 Assembling Y our F ood Proc essor 8 Assembling Y our A ttachments 9 Using Y our Food Pr ocessor 1 1 Proc essing Les s Than 4 Cups 13 Proc essing Mor e Tha[...]
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5 Food pusher Food Chut e Food Chut e Door Ejector Chut e Chopping Blade Spindle W ork Bowl Motor Housing CONTINUOUS ON Button Stor age Dra wer Holds Rev ersible Slicing and Shredding Discs Non-Slip Feet Kno w Y our F ood Proc essor PULSE Button Food pusher Food Chut e Food Chut e Door Closed when processing int o bowl; Open when ejecting Ejector C[...]
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8 7 Befor e Y our First Use Befor e you assemble the F ood Proc essor , ensure that the po wer c ord is unplugged. 1 Place the Mot or Base facing you on a dry , lev el surface. 2 Place the Pr ocessing Bo wl onto the Motor Base, the bo wl will only sit correctly on the base when the handle is at the 3 o’ clock position, see figure 1. 3 Rotate the [...]
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10 Assembling Y our A ttachments figure 9 8 Fit the Proc essing Co ver t o the Proc essing Bowl ( see figure 10), and plac e the Food Pusher in the Feed T ube. 9 Plug the pow er cor d into a 120V A C pow er outlet. 10 Start proc essing using the CONTINUOUS ON or PULSE button. 11 When proc essing is complet e, remo v e the Spindle and Blade from the[...]
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12 Using Y our Food Pr oces sor W arning! Nev er turn the Food Pr ocessor off b y remo ving the lid, as a serious injury can occur fr om the blades and or discs. Alwa ys po wer the proc essor off by using the c ontrol butt ons and waiting for the blades to c ompletely stop spinning. If the blades c ontinue to spin while the swit ch is off, unplug f[...]
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14 Pr oces sing Mor e Than 4 Cups For pr ocessing mor e than 4 cups, you will need the ejector disc, and ensur e that the Food Chut e Door in the Proces sing Lid is in the open position. See figure 12. W arning! When using the Food Pr ocessor with the Food Chut e Door open, keep hands and fingers aw ay fr om the Food Ejector Chut e. NEVER reach int[...]
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16 Disassembly of Y our F ood Proc essor . figure 14 W arning! Alwa ys wait f or the Chopping Blade to st op moving c ompletely befor e remo ving the Co ver . 1 Remo ve the Pr ocessing Bo wl Co ver b y turning count er-clockwise and lifting str aight up. 2 If using the Chopping Blade, r emov e the Spindle with Chopping Blade attached. Depres s the [...]
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18 Helpful Hints • For c onsistent r esults, you should try to pr ocess pieces of food that are appr o ximately equal in size. When y ou break, cut or tear food into uniform piec es before y ou begin processing, the finished r esults will be more unif orm. More consis tent proc essing r esults are also achiev ed if the container is not ov erloade[...]
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20 Ensure that y our Food Proc essor is unplugged from the electrical outlet befor e cleaning. Wipe the Base and Cor d with a warm soap y cloth and wipe clean with a damp cloth. Dry thoroughly . Do not use any abr asive cleaners or scouring pads on the housing as this will damage the finish. W ash the Proc essing Bowl, C ov er and all attachments ([...]
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22 Almond Pest o Mak es 1/2 cup INGREDIENTS 1 cup loosely packed parsle y , washed, stems r emov ed 1 cup firmly packed basil lea ves 2 tablespoons chopped blanched garlic 1 tablespoon almonds, finely ground 3/ 4 cup olive oil 1 teaspoon salt 1 teaspoon fr eshly ground whit e pepper 2 teaspoons lemon juic e METHOD 1 In the Food Pr ocessor fitt ed w[...]
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24 Black and Gr een T apenade with Goat Cheese Cr ostini Crostini are thin v ersions of the classic Italian Bruschetta. T apenade is the great oliv e spread of Prov ence. It’s a perf ect combination. Mak es 1 heaping cup INGREDIENTS For the T apenade 1 cup Niçoise oliv es, pitted 1 cup small green Fr ench oliv es (Picholine), pitt ed 1/ 4 cup ov[...]
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26 Caesar V inaigr ette Using a whole egg rather than jus t egg yolks results in a lighter Caesar dressing that c omes together more easily . Mak es about 2 cups INGREDIENTS 1 egg 3 tablespoons fresh lemon juic e 1 tablespoon garlic, minced 1/2 t easpoon W orcest ershire sauc e 1/ 4 teaspoon red pepper flak es 1 tablespoon Dijon mustar d 2 ancho vy[...]
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28 Cilantr o-Mint V inaigr ette Used in Pank o-Crusted Scallops recipe see page 4 1. Mak es 4 servings INGREDIENTS 1 egg y olk Juice of 2 limes 1 1/2 tablespoons so y sauce 1 medium clo ve garlic, chopped 1 cup rice vinegar 1/2 t easpoon Chinese chile sauce ( optional) 1/2 cup (1 bunch) cilantr o leav es, coarsely chopped 6 sprigs mint leav es 1/2 [...]
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30 Gazpacho with A v ocado G arnish Serves 6 - 8 INGREDIENTS For the Gazpacho 2 pounds sun-ripened tomat oes, cored and chopped 2 celery stalks, chopped 1 small red bell pepper , cor ed, seeded, and chopped 1 large English cucumber , peeled, halv ed lengthwise, seeded, and chopped 1 1/2 cups good-quality canned t omato juice or V -8 1/2 cup v egeta[...]
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32 Homemade Potat o Chips Mak es 12 - 16 servings INGREDIENTS 4 pounds baking potatoes or Y ukon Gold potatoes, scrubbed clean Peanut oil for deep frying K osher salt Seasoning possibilities Salt mix ed with cay enne Freshly gr ated Parmesan Salt mix ed with chopped fresh thyme or r osemary Thinly slic ed or sliver ed truffles METHOD 1 If the potat[...]
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34 Hot Chinese Mustar d Sauce Chinese mustard is fiery hot, so I modera te its pow er by creating a simple sauce which can be used in all sorts of w ay s. My fa vorite is with spring rolls. Mak es 1 1/2 cups INGREDIENTS 2 tablespoons Chinese dry mustar d ( or Colman’s English Mus tard Po wder) 2 teaspoons w ater 2 tablespoons rice wine vinegar 1/[...]
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36 W olfgang Puck Pest o Mak es 1/ 4 cup INGREDIENTS 12 medium fresh basil lea ves, w ashed, dried, and coarsely chopped 3 medium clo ves garlic, coarsely chopped 2 tablespoons pine nuts, lightly toast ed Pinch of salt 3 tablespoons e xtra-vir gin oil METHOD 1 In y our food proc essor fitted with the Chopping Blade pr ocess the basil, garlic, nuts,[...]
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38 Basic Pas ta Dough Mak es 8 ounces, serves 2 - 4 INGREDIENTS 1 cup flour 3 large egg y olks 1/2 t easpoon salt METHOD 1 In the Food Pr ocessor fitt ed with the Chopping Blade, combine the flour , egg yolks, salt, oliv e oil, and water . Proc ess until the dough begins to hold t ogether , then stop the Pr ocessor and pinch the dough to t est it. [...]
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40 Brunch Pizza with Scr ambled Eggs and Smok ed Salmon Mak es 2 servings INGREDIENTS 6 ounces Pizza Dough ( see page 38) Chili and Garlic Oil (see page 26) 4 large eggs 1/ 4 cup milk K osher salt and freshly gr ound black pepper 1 tablespoon oliv e oil 1 tablespoon unsalted butt er METHOD 1 Place a pizza st one on the middle rack of the o v en and[...]
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42 Pank o-Crust ed Scallops with Cilantr o-Mint V inaigr ette Mak es 4 servings INGREDIENTS Cilantro-Mint V inaigrett e (see page 27) For the scallops 1 pound fresh sea scallops, cut in half length wise if very lar ge K osher salt and freshly gr ound white pepper 2 large eggs, beat en 1/ 4 cup milk 1/2 cup all-purpose flour 1 cup panko Peanut oil o[...]
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44 Pizza with Car amelized Onions and Crisp y Bacon Serves 2 main c ourse or 4 appetizer servings INGREDIENTS 1 teaspoon oliv e oil 3 slices bac on (about 2 ounces), cut int o 1/2-inch pieces 1 small onion, peeled, thinly sliced 2 tablespoons Mascarpone cheese 1/ 4 cup Farmer's cheese Freshly gr ated nutmeg Freshly gr ound black pepper 6 ounce[...]
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46 Sa v ory Crepes Serves 4-6 INGREDIENTS 3/ 4 cup all-purpose flour 1/ 4 teaspoon salt 1 teaspoon sugar 3 large eggs 3 tablespoons unsalted butt er , melted 1 1/2 cups milk METHOD 1 Put the flour , salt, and sugar in the bo wl of the food proc essor fitted with the Proc essing blade and turn the proc essor on. With the machine running, add the egg[...]
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48 Fr esh Peach Melba with Raspberry Sauc e Mak es 6 servings INGREDIENTS For the poached peaches 3 large ripe , firm, freest one peaches 2 cups wat er 2 cups sugar 1/ 4 cup lemon juice Grat ed zest of 1 lemon For the Raspberry sauc e 1 pound raspberries 1/2 cup sugar 2 tablespoons lemon juice METHOD 1 Bring a saucepan of w ater to a boil and boil [...]
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50 Recipe Not es 49 Instant Blackberry Ic e Cream Mak es about 2 1/2 cups INGREDIENTS 8 ounces fr ozen blackberries 1 cup heav y whipping cream 1 regular-siz ed package instant, sugar-fr ee vanilla pudding ( dry , as is) METHOD 1 Pour fr ozen blackberries int o proces sor bowl fitted with the “S” blade. 2 Pour package of instant sugar fr ee pud[...]
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51 52 Limit ed W arr anty This w arranty c ov ers all defects in w orkmanship or materials in the mechanical and electrical parts, arising under normal usage and care , i n this product for a peri od o f 12 m ont hs fr om the dat e of purchase pro vided you ar e able to present a val id p r oof-of-pur chase. A valid proof-of-pur chase is a rec eipt[...]