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Manual Wolfgang Puck BIBC2020

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  • Wolfgang Puck BIBC2020 - page 1

    W olfgang Puck Immersion Blender / Chopper Use and Car e IMPORT ANT NO TICE PLEASE DO NO T RETURN T O S T ORE. If y ou hav e any problems with this unit, contact C onsumer Relations for servic e PHONE: 1-800-27 5-8273 or visit our w ebsite at w ww . wphouse war es.c om Please read oper ating instructions befor e using this product. Please k eep ori ...

  • Wolfgang Puck BIBC2020 - page 2

    1 2 IMPORT ANT S AFEGU ARDS When using electrical appliances, basic safety pr ecautions should alway s be follo wed, including the follo wing: 1 Read all instructions car efully . 2 T o protect against risk of electrical shock, do not put Mot or Base, cor d or plug of the appliance in wat er or other liquid. 3 This applianc e should not be used by ...

  • Wolfgang Puck BIBC2020 - page 3

    3 W olf gang Puck, owner of the f amous Spago res taurants and one of the most influential chef-res tauranteurs in America, is credit ed with re viving California’s rich culinary heritage. His cooking inno vations, a result of blending fr esh California ingr edients with his classical French techniques, ar e enjo yed b y world leaders, stars and ...

  • Wolfgang Puck BIBC2020 - page 4

    5 6 Kno w Y our Immersion Blender / Chopper Mixing Beaker Motor Base Pulse Button T urbo Button Wir e Whisk Blending Rod Small Chopping Bowl Nonskid Base/ Cov er Large Chopping Bowl Release Buttons Speed Selector 2020ImmBlderManual 2/19/10 4:28 PM Page 5 ...

  • Wolfgang Puck BIBC2020 - page 5

    7 8 Suggest ed Uses Y our Immersion Blender comes with a fix ed multi-purpose blade, and an e xtra long shaft which allo ws the unit to be used in deep pots, or tall containers. Caution: Blades are sharp . Handle with care. Functions Speed Beat cream, whip egg whit es, puddings, sauces, fr ostings and other airy , f oamy mixtur es. When using, mo v ...

  • Wolfgang Puck BIBC2020 - page 6

    9 10 Helpful Hints • The hand blender can be used in hot liquids. Al ways use care when using in hot liquids. T o a void splashing when using the hand blender in a saucepan, insert the hand blender int o the pan first, set the speed dial to “1”, and then pr ess the Pulse Button. Slowly incr ease the speed to y our desired setting. Caution: Do ...

  • Wolfgang Puck BIBC2020 - page 7

    11 12 Be v er ages Car e & Cleaning 1 Unplug the unit from the outlet and r emov e any attached acc essory . Clean the Blending Rod in w arm, soapy w ater . Caution: Blades are sharp. Handle with car e. Do not immerse the Bo wl Co ver , Motor Base, cor d or plug in water . Wipe the Motor Base and Bo wl Cov er with a damp cloth only . 2 If food ...

  • Wolfgang Puck BIBC2020 - page 8

    13 14 Banana Blueberry Smoothie Mak es 4 servings INGREDIENTS 2 cups plain y ogurt 2 cups fresh blueberries 2 cups fro zen unsw eetened stra wberries 3 ripe bananas, peeled 2 cups ice cubes 2 tablespoons honey 1/2 t easpoon pure vanilla e xtract METHOD 1 Combine all ingr edients in a serving pitcher . Blend using Immersion Blender until as smooth a ...

  • Wolfgang Puck BIBC2020 - page 9

    15 16 Hot Summer Mojit os F or A Cr o w d Mak es 8 servings INGREDIENTS 1/2 cup fr esh mint leav es, tightly packed Zes t from 4 limes 1 1/3 cups gr anulated sugar Juice fr om 10 limes, (include the 4 limes from abo v e with zest r emov ed) 4 - 6 cups ice cubes 2 cups e x cellent quality whit e rum, more or les s or omit as desired 3 cups club soda ...

  • Wolfgang Puck BIBC2020 - page 10

    17 18 Chick en Satè with Mint V inaigrett e Satès can be readied early in the da y and grilled or broiled as your guests arriv e. T hese satè recipes can be increased as necessary and are frequently served a t cocktail parties at Spago . Mak es 2 4 ske wers INGREDIENTS About 10 ounces boned and skinned chick en breasts Marinade 1 1/2 t easpoons ...

  • Wolfgang Puck BIBC2020 - page 11

    19 20 Sautèed Cr abcak es with Sw eet R ed Pepper Sauce Mak es 12 crabcak es INGREDIENTS Crabcak es 2 tablespoons oliv e oil 1/2 medium (about 4 ounc es) red bell pepper , cor ed, seeded and diced 1/2 medium (about 4 ounc es) y ellow bell pepper , cor ed, seeded and diced 1/2 medium (about 4 ounc es) red onion, dic ed 1 cup heav y cream 1/2 t easp ...

  • Wolfgang Puck BIBC2020 - page 12

    21 22 Fr esh T omato Salsa (Salsa Me xicana or Pic o De Gallo ) Mak es 2 cups INGREDIENTS 1 pound or 8 Campari tomat oes (or other v ery ripe, fr agrant t omatoes) Juice of 1 lime 3 Serrano chiles 1/3 cup loosely pack ed cilantro leav es 1/2 t easpoon kosher salt or 1/ 4 teaspoon iodized salt 1/2 of a small whit e onion, peeled and quartered 1 gree ...

  • Wolfgang Puck BIBC2020 - page 13

    23 24 T ortilla Soup Serves 6 t o 8 INGREDIENTS 2 tablespoons corn oil 2 corn t ortillas, cut into 1-inch squar es 2 tablespoons fresh garlic, chopped 1/ 4 medium onion 1 small jalapeno pepper 1 pound ripe fresh t omatoes, peeled, seeded, and diced. (If tomat oes are out of season, use an equal portion of canned tomat oes.) 2 tablespoons tomat o pa ...

  • Wolfgang Puck BIBC2020 - page 14

    25 26 Gulf Shrimp Salad with Spicy Jalapeno Sauc e Serves 4 INGREDIENTS 1 pound large shrimp salt freshly gr ound pepper 2 tablespoons peanut oil 4 large r adicchio leav es 3 cups assorted gr eens (mache, wat ercres s, etc.), in bite-size piec es 1/3 cup vinaigr ette 4 Belgian endiv e leav es 4 stems garlic chiv es Assorted peppers, cut int o julie ...

  • Wolfgang Puck BIBC2020 - page 15

    27 28 Chick en Salad Chinois Mak es 2 entrée salads INGREDIENTS Chinese Mustard V inaigrette: 1 egg y olk 2 teaspoons dry Chinese mustar d 1/ 4 cup rice wine vinegar 1 teaspoon so y sauce 2 tablespoons light sesame oil 2 to 3 tablespoons peanut oil salt freshly gr ound pepper Chicken Salad: 3-pound chicken, ca vity filled with celery , carr ot, on ...

  • Wolfgang Puck BIBC2020 - page 16

    29 30 Cilantr o Mint Vinaigr ett e This is an amazing, fla vorful sauce . Use it as a marinade, as a sauce for fish or chick en or seafood. It is a fantastic salad dres sing. K eeping a jar of this in the fridge will mak e it possible to creat e quick and very fla vorful foods a t an y time. Mak es 2 1/2 cups INGREDIENTS 1 egg y olk Juice and z est ...

  • Wolfgang Puck BIBC2020 - page 17

    31 32 Pizza Dough Serves 2 t o 4 INGREDIENTS 1 1/2 cups all purpose flour 1 teaspoon k osher salt or 1/2 teaspoon iodized salt 1 1/2 t easpoons honey 1 tablespoon oliv e oil 1/2 cup luk ew arm wat er 1 1/2 t easpoons yeast METHOD 1 Combine flour and salt in Immersion Chopper Bo wl. Set aside. 2 In a small bowl, c ombine the honey , oil, water and y ...

  • Wolfgang Puck BIBC2020 - page 18

    33 34 Lobs ter Ra violi with Fr esh Dill Sauce Serves 6 t o 8 INGREDIENTS 1 1/2 pounds fr esh pasta dough 1 or 2 eggs, beaten lightly , for egg wash Semolina Mousse 1 pound fresh sea scallops, side muscles r emov ed 1 egg 1 cup v ery cold hea vy cr eam 1/2 t easpoon cayenne pepper 1 tablespoon chopped fresh dill 1 teaspoon salt 1 teaspoon fr eshly ...

  • Wolfgang Puck BIBC2020 - page 19

    35 36 Fr esh Basil Pest o Mak es 1 1/2 cups INGREDIENTS 1 tablespoons garlic clo ves 2 tablespoons toast ed pine nuts 2 tablespoons fresh gr ated Parmesan cheese Juice fr om half a lemon 1/2 t easpoon kosher salt 1 cup packed whole basil lea ves 1 cup e x cellent quality fruity oliv e oil METHOD 1 Combine e verything but oil in the Immersion Choppe ...

  • Wolfgang Puck BIBC2020 - page 20

    37 38 Bab y Food Peas Mak es 1 1/2 cups INGREDIENTS 2 cups fresh or fr ozen peas, pr eferably or ganic, thaw ed 1/2 cup liquid such as w ater , breast milk, formula METHOD 1 Combine in beak er and puree with Immersion Blender pres sing the TURBO button till mixtur e is as smooth as desired. Remo ve and stor e airtight for 1 day or spr ead mixture o ...

  • Wolfgang Puck BIBC2020 - page 21

    39 40 Choc olat e Mousse-In- A -Minut e Serves 2 INGREDIENTS 1 1/2 cups hea vy whipping cream 1 tablespoon pow dered sugar 1/ 4 teaspoon ex cellent quality pur e vanilla e xtract 1/3 cup melted and c ooled chocolate, or v ery high-quality chocolate sauc e METHOD 1 Combine all ingr edients into the immersion beaker . Using the wand and speed setting ...

  • Wolfgang Puck BIBC2020 - page 22

    41 42 Whipped Cr eam INGREDIENTS 1 cup heav y cream 1/ 4 cup sugar 1 teaspoon v anilla METHOD 1 Place all ingr edients into the beaker or a liquid measuring cup. 2 Secure the mot or base with the blending rod. 3 Place the immersion blending r od into the heav y cream, with the speed set to fiv e. 4 In a slow and s teady fashion while the immersion ...

  • Wolfgang Puck BIBC2020 - page 23

    43 44 Recipe Not es Recipe Not es 2020ImmBlderManual 2/19/10 4:28 PM Page 43 ...

  • Wolfgang Puck BIBC2020 - page 24

    45 46 Limit ed W arr anty This w arranty co vers 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 of 12 m onth s f r om the date of pur chase pro vided you ar e able to present a val id pr oof-of-purchase. A v alid proof-of-pur chase is a receipt sp ...

Manufacturer Wolfgang Puck Category Blender

Documents that we receive from a manufacturer of a Wolfgang Puck BIBC2020 can be divided into several groups. They are, among others:
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All of them are important, but the most important information from the point of view of use of the device are in the user manual Wolfgang Puck BIBC2020.

A group of documents referred to as user manuals is also divided into more specific types, such as: Installation manuals Wolfgang Puck BIBC2020, service manual, brief instructions and user manuals Wolfgang Puck BIBC2020. Depending on your needs, you should look for the document you need. In our website you can view the most popular manual of the product Wolfgang Puck BIBC2020.

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A manual, also referred to as a user manual, or simply "instructions" is a technical document designed to assist in the use Wolfgang Puck BIBC2020 by users. Manuals are usually written by a technical writer, but in a language understandable to all users of Wolfgang Puck BIBC2020.

A complete Wolfgang Puck manual, should contain several basic components. Some of them are less important, such as: cover / title page or copyright page. However, the remaining part should provide us with information that is important from the point of view of the user.

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