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I I M M P P O O R R T T A A N N T T N N O O T T I I C C E E
P P L L E E A A S S E E D D O O N N O O T T R R E E T T U U R R N N T T O O S S T T O O R R E E . .
I I f f y y o o u u h h a a v v e e a a n n y y p p r r o o b b l l e e m m s s w w i i t t h h t t h h i i s s u u n n i i t t , ,
c c o o n n t t a a c c t t C C o o n n s s u u m m e e r r R R e e l l a a t t i i o o n n s s f f o o r r s s e e r r v v i i c c e e
P P H H O O N N E E : : 1 1 - - 8 8 0 0 0 0 - - 2 2 7 7 5 5 - - 8 8 2 2 7 7 3 3 . .
Immersion
P P l l e e a a s s e e r r e e a a d d o o p p e e r r a a t t i i n n g g i i n n s s t t r r u u c c t t i i o o n n s s
b b e e f f o o r r e e u u s s i i n n g g t t h h i i s s p p r r o o d d u u c c t t . .
Blender/Chopper
P P l l e e a a s s e e k k e e e e p p o o r r i i g g i i n n a a l l b b o o x x a a n n d d p p a a c c k k i i n n g g
m m a a t t e e r r i i a a l l s s i i n n t t h h e e e e v v e e n n t t t t h h a a t t
s s e e r r v v i i c c e e i i s s r r e e q q u u i i r r e e d d . .
W. P. PRODUCTIONS, INC.
Toll Free (800) 275-8273
Email address: wpproductions@ss2000.com
All trademarks, service marks, and trade names (collectively the "Marks") are
proprietary to Wolfgang Puck Inc. or other respective owners that have granted
Wolfgang Puck Inc. the right and license to use such Marks.
IBC1000 - June 2001
Printed in China
HOUSEHOLD USE ONLY
Model IBC1000
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Table of Contents
Related Manuals for Wolfgang Puck Bistro IBC1000
Summary of Contents for Wolfgang Puck Bistro IBC1000
- Page 1 Email address: wpproductions@ss2000.com All trademarks, service marks, and trade names (collectively the "Marks") are proprietary to Wolfgang Puck Inc. or other respective owners that have granted Wolfgang Puck Inc. the right and license to use such Marks. IBC1000 - June 2001...
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Page 2: Before Your First Use
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. - Page 3 Know Your Immersion Blender/Chopper 1. Motor base 2. ON/OFF switch 3. Speed selector 4. Mixing beaker 5. Hand blender attachment 6. Bowl cover 7. Chopping blade 8. Blade shaft 9. Chopper bowl Assembly and Use of H H a a n n d d B B l l e e n n d d e e r r Attachment 1.
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Page 4: Helpful Hints
Assembly and Use of F F o o o o d d C C h h o o p p p p e e r r Attachment 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. -
Page 5: Care And Cleaning
Care & Cleaning 1. Unplug the unit from the outlet. 2. Hold the blade portion of the hand blender under hot running water to rinse clean. 3. If food particles are not easily rinsed off the hand blender blade, place a drop of dish detergent in a mixing container with one cup of warm water. - Page 6 TORTILLA SOUP This is our version of the tortilla soups typical of the American Southwest. Serves 6 to 8 INGREDIENTS 2 tablespoons corn oil 2 corn tortillas, cut into 1-inch squares 2 tablespoons chopped fresh garlic 1/4 medium onion 1 small jalapeno pepper 1 pound ripe fresh tomatoes, peeled, seeded, and diced.
- Page 7 WATERCRESS SALAD WITH BARBECUED CHICKEN BREAST An ideal luncheon dish for spring or summer. Serves 5 INGREDIENTS Mustard Vinaigrette: 1 tablespoon Dijon mustard 1 teaspoon finely chopped fresh tarragon 1 tablespoon sherry wine vinegar salt freshly ground white pepper 1 cup almond or extra-virgin olive oil (or a mixture of both) Salad: 3 small whole chicken breasts 15 cloves garlic...
- Page 8 GULF SHRIMP SALAD WITH SPICY JALAPENO SAUCE Serves 4 INGREDIENTS Sauce: About 1 pound (8 to 10) Italian plum tomatoes, cored and cut into chunks 2 jalapeno peppers, cored and seeded 2 to 3 garlic cloves 1 teaspoon tomato paste 1/2 bunch cilantro, leaves only salt freshly ground pepper...
- Page 9 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 INGREDIENTS About 10 ounces boned and skinned chicken breasts Marinade:...
- Page 10 SAUTÈED CRABCAKES WITH SWEET RED PEPPER SAUCE Makes 12 crabcakes INGREDIENTS Crabcakes: 2 tablespoons olive oil 1/2 medium (about 4 ounces) red bell pepper, cored, seeded and diced 1/2 medium (about 4 ounces) yellow bell pepper, cored, seeded and diced 1/2 medium (about 4 ounces) red onion, diced 1 cup heavy cream 1/2 teaspoon diced jalapeno pepper...
- Page 11 LOBSTER RAVIOLI WITH FRESH DILL SAUCE Serves 6 to 8 INGREDIENTS 1 1/2 pounds fresh pasta dough 1 or 2 eggs, beaten lightly, for egg wash semolina Mousse: 1 pound fresh sea scallops, side muscles removed 1 egg 1 cup very cold heavy cream 1/2 teaspoon cayenne pepper 1 tablespoon chopped fresh dill 1 teaspoon salt...
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Page 12: Limited Warranty
ARTICHOKE MOUSSE Serves 4 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 METHOD 1. Trim away the leaves from the artichokes to expose the bottoms. Rub the cut surfaces with lemon to prevent oxidation.