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Manual Wolfgang Puck WPIB0010C

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Summary
  • Wolfgang Puck WPIB0010C - page 1

    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 vent that servic e ...

  • Wolfgang Puck WPIB0010C - page 2

    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 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 wa ter or other liquid. 3 This applianc e should not be used by ...

  • Wolfgang Puck WPIB0010C - page 3

    3 4 T able of Cont ents Important Safeguar ds 1 Befor e Y our First Use 2 About W olfgang Puck 3 Kno w Y our Immersion Blender / Chopper 5 Assembly /Use of Blending Rod and Wir e Whisk 7 Suggest ed Uses 8 Assembly /Use of Food Chopper A ttachment 9 Helpful Hints 10 Car e and Cleaning 11 Be ver ages 12 Appetizers, Soups, Salads & Dr essings 16 M ...

  • Wolfgang Puck WPIB0010C - page 4

    6 5 Kno w Y our Immersion Blender / Chopper W all Mount Motor Base On / T urbo Buttons Blending Rod Chopping Blade (for chopping bo wl only) Non-skid rubber ring Wir e Whisk Speed Selector Chopper bowl Chopper lid W arning: nev er immerse the motor base in water or an y other liquid. TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 5 ...

  • Wolfgang Puck WPIB0010C - page 5

    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 , foam y mixtures. When using, mo ve b ...

  • Wolfgang Puck WPIB0010C - page 6

    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 “MIN”, and then pr ess the ON/ OFF switch f or operation, slo wly raising the speed t o your desir ed set ...

  • Wolfgang Puck WPIB0010C - page 7

    12 11 Car e & Cleaning 1 Unplug the unit from the outlet. R emov e the blender rod attachment from the mot or base for cleaning by turning it t o the right or left. Clean the Blending Rod in w arm, soapy wa ter . Caution: Blades are sharp. Handle with car e. Do not immerse the bowl c ov er , motor base, cor d or plug in wat er . Wipe the motor ...

  • Wolfgang Puck WPIB0010C - page 8

    14 13 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 v anilla extr act METHOD 1 Combine all ingr edients in a serving pitcher . Blend using Immersion Blender until as smooth ...

  • Wolfgang Puck WPIB0010C - page 9

    16 15 Hot Summer Mojit os F or A Cro 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 xc ellent quality white rum, more or les s or omit as desired 3 cups club soda, ...

  • Wolfgang Puck WPIB0010C - page 10

    18 17 Chick en Satè with Mint V inaigr ette Satès can be readied early in the da y and grilled or broiled as your guests arriv e. These satè recipes can be increased as nec essary and are frequently served a t cocktail parties at Spago . Mak es 24 sk ew ers INGREDIENTS About 10 ounces boned and skinned chick en breasts Marinade 1 1/2 t easpoons ...

  • Wolfgang Puck WPIB0010C - page 11

    20 19 Sautèed Cr abcak es with Sw eet Red Pepper Sauc e 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 , cored, seeded and dic ed 1/2 medium (about 4 ounc es) r ed onion, diced 1 cup heav y cream 1/2 t easp ...

  • Wolfgang Puck WPIB0010C - page 12

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

  • Wolfgang Puck WPIB0010C - page 13

    24 23 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 WPIB0010C - page 14

    26 25 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 lea ves 3 cups assorted gr eens (mache, w ater cress, et c.), in bite-size pieces 1/3 cup vinaigr ette 4 Belgian endiv e leav es 4 stems garlic chiv es Assorted peppers, cut int o julie ...

  • Wolfgang Puck WPIB0010C - page 15

    28 27 Chick en Salad Chinois Mak es 2 entrée salads INGREDIENTS Chinese Mustard V inaigrett e: 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 , carrot, on ...

  • Wolfgang Puck WPIB0010C - page 16

    30 29 Cilantr o Mint V inaigr ette 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 dressing. K eeping a jar of this in the fridge will make it possible t o create quick and very fla vorful foods at an y time. Mak es 2 1/2 cups INGREDIENTS 1 egg y olk Juice and z est fro ...

  • Wolfgang Puck WPIB0010C - page 17

    32 31 Pizza Dough Serves 2 t o 4 INGREDIENTS 1 1/2 cups all purpose flour 1 teaspoon k osher salt or 1/2 teaspoon iodiz ed 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 ...

  • Wolfgang Puck WPIB0010C - page 18

    34 33 Lobs t er Ravioli 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 emo ved 1 egg 1 cup v ery cold heav y cream 1/2 t easpoon cay enne pepper 1 tablespoon chopped fresh dill 1 teaspoon salt 1 teaspoon fr eshly ...

  • Wolfgang Puck WPIB0010C - page 19

    36 35 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 xc ellent quality fruity olive oil METHOD 1 Combine e verything but oil in the Immersion Chopper ...

  • Wolfgang Puck WPIB0010C - page 20

    38 37 Bab y Food Peas Mak es 1 1/2 cups INGREDIENTS 2 cups fresh or fr oz en peas, prefer ably organic, tha wed 1/2 cup liquid such as w ater , breast milk, f ormula METHOD 1 Combine in beak er and puree with Immersion Blender pr essing the TURBO button till mixtur e is as smooth as desired. Remo ve and stor e airtight for 1 da y or spread mixtur e ...

  • Wolfgang Puck WPIB0010C - page 21

    40 39 Choc olate Mous se-In- A -Minute Serves 2 INGREDIENTS 1 1/2 cups hea vy whipping cr eam 1 tablespoon pow dered sugar 1/ 4 teaspoon ex cellent quality pure v anilla e xtract 1/3 cup melted and c ooled chocolate , or v ery high-quality chocolate sauce METHOD 1 Combine all ingr edients into the immersion beaker . Using the wand and speed setting ...

  • Wolfgang Puck WPIB0010C - page 22

    42 41 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 beak er 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 WPIB0010C - page 23

    44 43 Recipe Not es Recipe Not es TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 43 ...

  • Wolfgang Puck WPIB0010C - page 24

    45 46 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 , in this product f or a period of 12 months from the date of pur chase pro vided you ar e able to present a v alid proof-of-pur chase. A v alid proof-of-pur chase is a rec eipt speci ...

Manufacturer Wolfgang Puck Category Blender

Documents that we receive from a manufacturer of a Wolfgang Puck WPIB0010C 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 WPIB0010C.

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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 WPIB0010C by users. Manuals are usually written by a technical writer, but in a language understandable to all users of Wolfgang Puck WPIB0010C.

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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5. FAQ - Frequently Asked Questions
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