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FG_FoodProc Manual2 7/7/06 3:54 PM Page 1
IMPORTANT NOTICE
PLEASE DO NOT RETURN TO STORE.
Wolfgang Puck
If you have any problems with this unit,
contact Consumer Relations for service
12-Cup Food Processor
PHONE: 1-800-275-8273 or
manual
visit our website at wppotsandpans.com
Please read operating instructions
before using this product.
Please keep original box and packing materials
in the event that service is required.
W.P. APPLIANCES, INC. Toll Free (800) 275-8273 Website:
Model WPMF
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FG_FoodProc Manual2 7/7/06 3:54 PM Page 3 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always 16 Do not operate this, or any other motor-driven appliance, while be followed, including the following: under the influence of alcohol or other substances that affect your reaction time or perception. 1 Read all instructions. 17 The use of attachments not recommended or sold by WP 2 To protect against risk of electrical shock, do not put base in water Applia
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FG_FoodProc Manual2 7/7/06 3:54 PM Page 5 Additional Safety Precautions If you have any concerns regarding the performance and use of your appliance, please visit www.wolfgangpuckkitchenware.com or contact the Wolfgang Puck Consumer Service Line at 800-275-8273. • Always use extreme care when handling S-blades and cutting discs. These are extremely sharp and may cause injury if handled incorrectly. Always store S-Blades and cutting discs as referenced in the section “Storing Your Food Proce
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FG_FoodProc Manual2 7/7/06 3:54 PM Page 7 Table of Contents Important Safeguards 1 Additional Safety Precautions 2 About Wolfgang Puck 5 Know Your Food Processor 7 Attachments 9 Before Your First Use 11 Assembling Your Food Processor 11 Assembling Your Attachments 12 Using Your Food Processor 15 Storing Your Food Processor 16 Helpful Hints 18 Disassembly 20 Care and Cleaning 21 Wolfgang Puck, Fitting Continuous Flow 22 owner of the famous Spago restaurants and Using Your Mini Bowl 23 one of
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FG_FoodProc Manual2 7/7/06 3:54 PM Page 9 Know Your Food Processor Twin Food Pusher Guides food evenly down the feed tube and can also be used to close the chute while processing to prevent food from escaping through the feed tube. Processing Cover The processing cover activates the automatic safety system. The Food Processor will not operate unless the cover Feed Tube is correctly positioned on the processing The feed tube is used to guide ingredients bowl and locked into place. down into t
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FG_FoodProc Manual2 7/7/06 3:54 PM Page 11 Attachments for Your Optional Accessory Food Processor Attachments (Sold separately) Universal “S” Blade Processing Bowl with Chute Stainless steel smooth-edged processing blade Specially designed to encourage processed is designed for cutting, chopping, kneading, food to be guided into the food collector. and whisking. Designed for minimal mess as this chute fits together with the food collector. Variable Slicing Blade The variable stainless stee
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FG_FoodProc Manual2 7/7/06 3:54 PM Page 13 Before Your First Use Assembling Your Attachments Prior to using your Food Processor, wash all parts as outlined in the Warning: Use caution, as blades are section “Care and Cleaning.” extremely sharp. Always handle all blades by their central plastic section. Never grasp the cutting blade itself. Assembling Your Note: All attachments must be firmly attached to the Spindle. Always adjust the attachments Food Processor until you are sure that they a
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FG_FoodProc Manual2 7/7/06 3:54 PM Page 15 Assembling Your Attachments Assembling Your Attachments continued continued Reversible Grating, Shaving Variable Slicing Blade and Shredding Blades 1 Place the processor bowl on the motor 1 Place the processor bowl on the motor base as indicated in figures 1 and 2. base as indicated in figures 1 and 2. 2 Fit the slicing disc over the Spindle, see 2 Select the ‘Reversible’ disc of your choice figure 6. - Shredding (fine or coarse), Grating or Warning:
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FG_FoodProc Manual2 7/7/06 3:54 PM Page 17 Using Your Food Processor Storing Your Food Processor Important: If the processing bowl and cover are not correctly assembled, the Food Processor will not function. The Wolfgang Puck Food Processor was designed so that all attachments can be stored figure 7 figure 8 within the unit itself. Storage Drawer The Reversible Shredding Disc, Reversible Grating and Shaving Disc, Julienne Disc, and Spatula are all stored in the storage drawer. figure 10a The
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FG_FoodProc Manual2 7/7/06 3:54 PM Page 19 Storing Your Food Processor Helpful Hints continued Processing Bowl storage • For consistent results, you should try to process pieces of food that are approximately equal in size. When you break, cut or tear food into 1 Fit the Processor Bowl and Spindle as detailed previously, uniform pieces before you begin processing, the finished results will be in figures 1, and 2. more uniform. More consistent processing results are achieved if the container
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FG_FoodProc Manual2 7/7/06 3:54 PM Page 21 Helpful Hints Disassembly of Your continued Food Processor. • For best results when shredding and grating remember that softer Warning: Always unplug the unit fiirst, and foods such as cheese (cheddar, mozzarella or swiss) should be well wait for the Food Processor to stop moving chilled (not frozen) before processing. Harder foods such as Parmesan completely before removing the cover. or Romano cheese should be at room temperature before processin
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FG_FoodProc Manual2 7/7/06 3:54 PM Page 23 Care and Cleaning Fitting the Continuous Flow Attachment (Sold separately) Ensure that your food processor is unplugged from the electrical outlet Before Using the Continuous Flow Attachment before cleaning. Wash the processing bowl with chute, ejector disc and food collector in warm water using a mild detergent. dry each part thoroughly before use. Wipe the base and cord with a warm soapy cloth and wipe clean with Before you assemble your Food P
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FG_FoodProc Manual2 7/7/06 3:54 PM Page 25 Using Your Mini Bowl (Sold separately) Before you assemble the Mini Bowl, ensure that the power cord is unplugged. 1 1 Place the motor base facing you on a dry, level surface. 2 2 Place the processing bowl onto the motor base, the bowl will only sit correctly on the base when the handle is positioned to the right, see figure 1. 3 3 Rotate the handle clockwise to lock as indicated by the graphics on the left side of the motorbase, see figure 2. 4 4
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FG_FoodProc Manual2 7/7/06 3:54 PM Page 27 Potato Latkes Spinach Artichoke Dip Serves 12 Makes about 2 cups, 4 - 6 servings The ever-popular potato pancakes of the Jewish kitchen make a Who said dip has to be a trip back to the fifties and a bunch of canned wonderful appetizer, side dish, or even a vegetarian main course. ingredients blended with cream cheese? Creamy mascarpone, goat cheese and Parmesan combine with artichokes and spinach to make INGREDIENTS this fabulous party dip. All it ne
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FG_FoodProc Manual2 7/7/06 3:54 PM Page 29 Wolfgang’s Vegetable Wolfgang’s Vegetable Spring Rolls Spring Rolls continued Makes 20 to 24 rolls 3. To make the spring rolls, place about 1/4 cup of prepared filling per wonton wrapper. Place filling as per directions alongside. Roll the Forget about the greasy, tasteless spring rolls you once tasted from wrapper, tuck ends in, and complete as if wrapping a parcel. Seal the take out restaurant. These are wonderful, crisp, fresh-tasting edges with t
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FG_FoodProc Manual2 7/7/06 3:54 PM Page 31 Black and Green Tapenade Oven-Dried Tomatoes with Goat Cheese Crostini Makes 1 1/4 cups Makes 1 heaping cup INGREDIENTS Crostini are thin versions of the classic Italian Bruschetta. Tapenade is the great olive spread of Provence. It's a perfect combination. About 12 medium Roma tomatoes (2 pounds) 3/4 cup extra virgin olive oil, plus additional as needed INGREDIENTS 1 teaspoon minced fresh thyme leaves For the Tapenade 6 garlic cloves, crushed 1 c
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FG_FoodProc Manual2 7/7/06 3:54 PM Page 33 Panko-Crusted Scallops with Savory Crepes Cilantro-Mint Vinaigrette Serves: 4-6 Makes 4 servings INGREDIENTS For the Cilantro-Mint Vinaigrette see recipe in Sauces & Dressings 3/4 cup all purpose flour INGREDIENTS 1/4 teaspoon salt For the scallops 1 teaspoon sugar 1 pound fresh sea scallops, cut in half lengthwise if very large 3 large eggs Kosher salt and freshly ground white pepper 3 tablespoons unsalted butter, melted 2 large eggs, beaten 1 1/2
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FG_FoodProc Manual2 7/7/06 3:54 PM Page 35 Barbecue Chicken Quesadillas Barbecue Chicken Quesadillas continued Serves 4 to 6 2 Make the Fire-Roasted Tomato Salsa: Over a hot grill, roast the tomatoes until blackened all over. Transfer to a bowl and add the Mexico's version of the familiar grilled cheese sandwich gains chipotles. Cover and allow to cool for 15 minutes. Add the lime juice, incredible flexibility from the tortilla that encloses it. For this version, I basil, and garlic and marin
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FG_FoodProc Manual2 7/7/06 3:54 PM Page 37 Homemade Potato Chips Potato Pancakes with Smoked Sturgeon Makes 12 - 16 servings Makes 4 servings, 12 to 14 latkes INGREDIENTS INGREDIENTS 4 pounds baking potatoes or Yukon Gold potatoes, scrubbed clean 1 pound russet baking potatoes, Cooking oil, such as canola, Peanut oil for deep frying 1 small onion, peeled peanut, or safflower Kosher salt 1 egg, beaten 1/2 cup crème fraiche or sour cream 2 tablespoons all-purpose flour Seasoning possibilitie
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FG_FoodProc Manual2 7/7/06 3:54 PM Page 39 Gazpacho with Avocado Gazpacho continued Garnish Serves 6 - 8 and add salt and pepper to taste and a little more sugar, if necessary, to highlight the sweetness of the tomatoes. Cover with INGREDIENTS plastic wrap and refrigerate until well chilled, several hours more. For the gazpacho 3 Prepare the avocado garnish. In a small bowl, gently stir together the 2 pounds sun-ripened tomatoes, cored and chopped avocado, red onion, and lime juice. Season t
