TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 1 I M P O R TA N T N OT I C E 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 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 Model WPIB0010C Printed in China REV 1.
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 1 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1 Read all instructions carefully. 2 To protect against risk of electrical shock, do not put Motor Base, cord or plug of the appliance in water or other liquid. 3 This appliance should not be used by children and care should be taken when used near children.
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 3 Table of Contents Important Safeguards 1 Before Your First Use 2 About Wolfgang Puck 3 Know Your Immersion Blender/Chopper 5 Assembly/Use of Blending Rod and Wire Whisk 7 Suggested Uses 8 Assembly/Use of Food Chopper Attachment 9 Helpful Hints Wolfgang Puck, owner of the famous Spago restaurants and one of the most influential chef-restauranteurs in America, is credited with reviving California’s rich culinary heritage.
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 5 Know Your Immersion Blender/Chopper Wire Whisk Speed Selector On / Turbo Buttons Blending Rod Motor Base Warning: never immerse the motor base in water or any other liquid.
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 7 Assembly and Use of Blending Rod or Wire Wisk figure 1 1 Ensure the motor base is unplugged. Attach blending rod or wire whisk to motor base by holding the motor base with the arrows slightly to the right or left of the arrows on either attachment. Turn the motor base while holding the blending rod firmly until the attachment snaps into place. (see figures 1 and 2) 2 Place food in suitable container for mixing (beaker, bowl, or stockpot).
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 9 Assembly and Use of Food Chopper Attachment figure 1 1 Ensure the motor base is unplugged. 2 Assemble chopper bowl by first placing the chopping blade onto the blade shaft in the chopper bowl. (see figure 1) Then place food in bowl. For best results, solid foods should be no larger than 1/2" cubes. 3 Place the chopper bowl lid on top of the chopper bowl.
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 11 Care & Cleaning 1 Unplug the unit from the outlet. Remove the blender rod attachment from the motor base for cleaning by turning it to the right or left. Clean the Blending Rod in warm, soapy water. Caution: Blades are sharp. Handle with care. Do not immerse the bowl cover, motor base, cord or plug in water. Wipe the motor base and bowl cover with a damp cloth only.
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 13 Banana Blueberry Smoothie Florida Sunshine Breakfast Smoothie Makes 4 servings Makes about 2 quarts INGREDIENTS 2 cups plain yogurt 2 cups fresh blueberries 2 cups frozen unsweetened strawberries 3 ripe bananas, peeled 2 cups ice cubes 2 tablespoons honey 1/2 teaspoon pure vanilla extract METHOD 1 Combine all ingredients in a serving pitcher. Blend using Immersion Blender until as smooth as desired. Serve immediately.
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 15 Hot Summer Mojitos For A Crowd Makes 8 servings INGREDIENTS 1/2 cup fresh mint leaves, tightly packed Zest from 4 limes 1 1/3 cups granulated sugar Juice from 10 limes, (include the 4 limes from above with zest removed) 4 - 6 cups ice cubes 2 cups excellent quality white rum, more or less or omit as desired 3 cups club soda, cold Garnish 8 long sprigs fresh mint 8 lime wedges or wheels Appetizers, Soups, Salads & Dressings METHOD 1 Combine mint leaves
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 17 Chicken Satè with Mint Vinaigrette Satès can be readied early in the day and grilled or broiled as your guests arrive. These satè recipes can be increased as necessary and are frequently served at cocktail parties at Spago. Makes 24 skewers Chicken Satè with Mint Vinaigrette (cont.) 5 Preheat the grill or broiler.
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 19 Sautèed Crabcakes with Sweet Red Pepper Sauce Makes 12 crabcakes Sautèed Crabcakes (cont’d.) 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, 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 crabmeat. Mixture will be lumpy. Correct seasonings to taste.
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 21 Aioli Fresh Tomato Salsa (Salsa Mexicana or Pico De Gallo) This classic Provençal mayonnaise takes its name from the French word for its key ingredient, garlic.
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 23 Chino Farm Carrot and Ginger Soup Tortilla Soup This is our version of the tortilla soups typical of the American Southwest.
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 25 Gulf Shrimp Salad with Spicy Jalapeno Sauce Gulf Shrimp Salad (cont’d) Serves 4 INGREDIENTS PRESENTATION 1 pound large shrimp salt freshly ground pepper 2 tablespoons peanut oil 4 large radicchio leaves 3 cups assorted greens (mache, watercress, etc.), in bite-size pieces 1/3 cup vinaigrette 4 Belgian endive leaves 4 stems garlic chives Assorted peppers, cut into julienne strips Set the radicchio leaves on one half of a large serving platter.
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 27 Watercress Salad with Barbecued Chicken Breast An ideal luncheon dish for spring or summer.
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 29 Easy Instant Mayonnaise Makes about 2 cups INGREDIENTS 2 cups oil, i.e. canola, peanut, vegetable or olive oil 2 large eggs 1 egg yolk 1 teaspoon lemon juice or white vinegar 1 teaspoon dry mustard 1 teaspoon kosher salt pinch cayenne (optional) 1 tablespoon fresh herb (optional) METHOD 1 Place all the ingredients into a 1 quart mason jar. 2 Attach the Motor Base to the Blending Rod and set the speed selector to “5”.
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 31 Pizza Dough Serves 2 to 4 INGREDIENTS 1 1/2 cups all purpose flour 1 teaspoon kosher salt or 1/2 teaspoon iodized salt 1 1/2 teaspoons honey 1 tablespoon olive oil 1/2 cup lukewarm water 1 1/2 teaspoons yeast Main Dishes, Side Dishes, Sauces & Toppings METHOD 1 Combine flour and salt in Immersion Chopper Bowl. Set aside. 2 In a small bowl, combine the honey, oil, water and yeast. Stir to dissolve.
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 33 Lobster Ravioli with Fresh Dill Sauce Serves 6 to 8 Lobster Ravioli with Fresh Dill Sauce (cont.) 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 the pasta, 3 inches apart. Cover the mounds with the uneggwashed pasta sheet and press the dough together around each ravioli. With a ravioli cutter or a large, sharp knife cut the ravioli apart.
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 35 Artichoke Mousse Fresh Basil Pesto Serves 4 Makes 1 1/2 cups INGREDIENTS INGREDIENTS 4 or 5 very large artichokes 2 lemons, halved 4 tablespoons (2 ounces) unsalted butter, at room temperature about 2 tablespoons heavy cream salt freshly ground pepper 1 tablespoons garlic cloves 2 tablespoons toasted pine nuts 2 tablespoons fresh grated Parmesan cheese Juice from half a lemon 1/2 teaspoon kosher salt 1 cup packed whole basil leaves 1 cup excellent
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 37 Fresh Homemade Peanut Butter Baby Food Peas Makes 1 1/2 cups Makes about 1 cup INGREDIENTS INGREDIENTS 2 cups fresh or frozen peas, preferably organic, thawed 1/2 cup liquid such as water, breast milk, formula 1 cup roasted peanuts 1 1/2 teaspoons kosher salt (or 3/4 teaspoon iodized salt) 1 tablespoon light corn syrup or honey 3 tablespoons peanut oil 1 tablespoon water METHOD 1 Combine all ingredients into the Immersion Chopper Bowl.
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 39 Chocolate Mousse-In-A-Minute Serves 2 INGREDIENTS 1 1/2 cups heavy whipping cream 1 tablespoon powdered sugar 1/4 teaspoon excellent quality pure vanilla extract 1/3 cup melted and cooled chocolate, or very high-quality chocolate sauce METHOD Desserts 1 Combine all ingredients into the immersion beaker. Using the wand and speed setting number 4, mix moving blender up and down to help incorporate air. Watch carefully for the texture to change.
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 41 Whipped Cream Instant Ice Cream INGREDIENTS Makes 2 cups 1 cup heavy cream 1/4 cup sugar 1 teaspoon vanilla INGREDIENTS 8 ounces frozen fruit, i.e. blueberries, raspberries, bananas, cherries 1 cup heavy cream, or other desired cold liquid 1 package instant pudding mix, preferably sugar free METHOD 1 Place all ingredients into the beaker or a liquid measuring cup. METHOD 2 Secure the motor base with the blending rod.
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 43 Recipe Notes Recipe Notes 43 44
TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 45 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.
