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SMImmBlderManual_09 6/25/09 6:04 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
200 Watt Immersion Blender
before using this product.
Please keep original box and packing materials
Use and Care
in the event that service is required.
W.P. APPLIANCES, INC. Toll Free (800) 275-8273
Mod
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SMImmBlderManual_09 6/25/09 6:04 PM Page 1 IMPORTANT SAFEGUARDS Additional Safety Information This appliance has a polarized plug (one blade is wider than the other). When using electrical appliances, basic safety precautions should always As a safety feature, this plug will fit in a polarized outlet only one way. If the be followed, including the following: plug does not fit fully in the outlet, reverse the plug. If it still does not fit, 1 Read all instructions carefully. contact a qualif
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SMImmBlderManual_09 6/25/09 6:04 PM Page 3 Table of Contents Important Safeguards 1 Before Your First Use 2 About Wolfgang Puck 3 Know Your Immersion Blender 5 Assembly and Use of Blending Rod 6 Suggested Uses 7 Helpful Hints 8 Care and Cleaning 9 Beverages 10 Appetizers to Main Dishes, 13 Wolfgang Puck, Desserts 29 owner of the famous Spago restaurants and one of the most influential Limited Warranty 34 chef-restauranteurs in America, is credited with Contact Information back reviving Califo
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SMImmBlderManual_09 6/25/09 6:04 PM Page 5 Know Your Assembly and Use Immersion Blender of Blending Rod 1 Ensure the Motor Base is unplugged. Attach Blending Rod to Motor Base by aligning the arrow on the Motor Base with the unlock graphic on the blending rod. Turn counterclockwise until the arrow on the Motor Base aligns with the lock graphic Speed Control 1 - Low on the Blending Rod. (see figure 1) 2 Place food in suitable container for mixing (beaker, bowl, or stockpot). For best results
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SMImmBlderManual_09 6/25/09 6:04 PM Page 7 Suggested Uses Helpful Hints • This Immersion Blender can be used in hot liquids, always use extreme care. To avoid splashing when using the Immersion Blender in a saucepan, insert the Blending Rod into the pan first, while Your Immersion Blender comes with a fixed multi-purpose blade, holding the Blender straight up and down. Start out with Low Speed which allows the unit to be used in a variety of containers. first. Caution: Do not tilt or lift t
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SMImmBlderManual_09 6/25/09 6:04 PM Page 9 Care & Cleaning 1 Unplug the motor base from the outlet. Remove the Blending Rod Attachment from the Motor Base for cleaning by turning it clockwise until the arrow on the Motor Base is aligned with the unlock graphic on the Blending Rod. See Figure 2. Clean the Blending Rod in warm, soapy water. Caution: Blades are sharp. Handle with care. Do not immerse the Motor Beverages Base, cord or plug in water. Wipe the figure 2 Motor Base with a damp cloth
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SMImmBlderManual_09 6/25/09 6:04 PM Page 11 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 (mor
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SMImmBlderManual_09 6/25/09 6:04 PM Page 13 Aioli This classic Provençal mayonnaise takes its name from the French word for its key ingredient, garlic. If you have health concerns about making mayonnaise from raw eggs, consider this statement from the American Egg Board: “There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember t
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SMImmBlderManual_09 6/25/09 6:04 PM Page 15 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 flame.
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SMImmBlderManual_09 6/25/09 6:04 PM Page 17 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. Div
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SMImmBlderManual_09 6/25/09 6:04 PM Page 19 Chino Farm Carrot Watercress Salad with and Ginger Soup Barbecued Chicken Breast An ideal luncheon dish for spring or summer. Makes about 8 cups Serves 5 INGREDIENTS INGREDIENTS 1 pound orange carrots Mustard Vinaigrette: Salad: 1 pound yellow carrots 1 tablespoon Dijon mustard 3 small whole chicken breasts 1 pound white carrots 1 teaspoon finely chopped 15 cloves garlic 1/4 cup peanut oil fresh tarragon 1/4 cup fresh Italian parsley 1 tablespoon g
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SMImmBlderManual_09 6/25/09 6:04 PM Page 21 Chicken Salad Chinois Easy Instant Mayonnaise Makes 2 entrée salads Makes about 2 cups INGREDIENTS INGREDIENTS Chinese Mustard Vinaigrette: 2 cups oil, i.e. canola, peanut, vegetable or olive oil 1 egg yolk 2 large eggs 2 teaspoons dry Chinese mustard 1 egg yolk 1/4 cup rice wine vinegar 1 teaspoon lemon juice or white vinegar 1 teaspoon soy sauce 1 teaspoon dry mustard 2 tablespoons light sesame oil 1 teaspoon kosher salt 2 to 3 tablespoons peanut
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SMImmBlderManual_09 6/25/09 6:04 PM Page 23 Cilantro Mint Vinaigrette Artichoke Mousse This is an amazing, flavorful sauce. Use it as a marinade, as a Serves 4 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 4 or 5 very large artichokes quick and very flavorful foods at any time. 2 lemons, halved Makes 2 1/2 cups 4 tablespoons (2 ounces) unsalted butter, at room temperature about 2 tables
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SMImmBlderManual_09 6/25/09 6:04 PM Page 25 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 wash
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SMImmBlderManual_09 6/25/09 6:04 PM Page 27 Baby Food Peas Makes 1 1/2 cups INGREDIENTS 2 cups fresh or frozen peas, preferably organic, thawed 1/2 cup liquid such as water, breast milk, formula METHOD 1 Combine in a tall, narrow container and puree with Immersion Blender on High Speed until the mixture is as smooth as desired. Remove and store airtight for 1 day or spread mixture out in an ice cube tray and freeze. When solidly frozen, pop out of tray into Desserts plastic storage bag. Ke
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SMImmBlderManual_09 6/25/09 6:04 PM Page 29 Whipped Cream INGREDIENTS 1 cup heavy cream 1/4 cup sugar 1 teaspoon vanilla METHOD 1 Place all ingredients into a tall, narrow container of your choice. 2 Secure the Motor Base with the Blending Rod. 3 Place the Blending Rod into the heavy cream, and press the Speed Control - Low button. 4 In a slow and steady fashion while the immersion blender is on, pull the rod up and down in the cream mixture. If the cream is very cold, this should only take
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SMImmBlderManual_09 6/25/09 6:04 PM Page 31 Recipe Notes Recipe Notes 31 32
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SMImmBlderManual_09 6/25/09 6:04 PM Page 33 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
