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Wolfgang Puck BFPR0007 manuel d'utilisation

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Tout d'abord, le manuel d’utilisation Wolfgang Puck BFPR0007 devrait contenir:
- informations sur les caractéristiques techniques du dispositif Wolfgang Puck BFPR0007
- nom du fabricant et année de fabrication Wolfgang Puck BFPR0007
- instructions d'utilisation, de réglage et d’entretien de l'équipement Wolfgang Puck BFPR0007
- signes de sécurité et attestations confirmant la conformité avec les normes pertinentes

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Habituellement, cela est dû au manque de temps et de certitude quant à la fonctionnalité spécifique de l'équipement acheté. Malheureusement, la connexion et le démarrage Wolfgang Puck BFPR0007 ne suffisent pas. Le manuel d’utilisation contient un certain nombre de lignes directrices concernant les fonctionnalités spécifiques, la sécurité, les méthodes d'entretien (même les moyens qui doivent être utilisés), les défauts possibles Wolfgang Puck BFPR0007 et les moyens de résoudre des problèmes communs lors de l'utilisation. Enfin, le manuel contient les coordonnées du service Wolfgang Puck en l'absence de l'efficacité des solutions proposées. Actuellement, les manuels d’utilisation sous la forme d'animations intéressantes et de vidéos pédagogiques qui sont meilleurs que la brochure, sont très populaires. Ce type de manuel permet à l'utilisateur de voir toute la vidéo d'instruction sans sauter les spécifications et les descriptions techniques compliquées Wolfgang Puck BFPR0007, comme c’est le cas pour la version papier.

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Tout d'abord, il contient la réponse sur la structure, les possibilités du dispositif Wolfgang Puck BFPR0007, l'utilisation de divers accessoires et une gamme d'informations pour profiter pleinement de toutes les fonctionnalités et commodités.

Après un achat réussi de l’équipement/dispositif, prenez un moment pour vous familiariser avec toutes les parties du manuel d'utilisation Wolfgang Puck BFPR0007. À l'heure actuelle, ils sont soigneusement préparés et traduits pour qu'ils soient non seulement compréhensibles pour les utilisateurs, mais pour qu’ils remplissent leur fonction de base de l'information et d’aide.

Table des matières du manuel d’utilisation

  • Page 1

    W olfgang Puck 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 ven[...]

  • 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. 2 T o protect against risk of electrical shock, do not put base in w ater or other liquid. For detailed cleaning instructions see the section marked ‘Car e and Cleaning’ in this [...]

  • Page 3

    3 A dditional Safety Pr ecautions If y ou hav e any conc erns regar ding the performance and use of y our appliance, please visit www . wphousewar es.c om or contact the W olfgang Puck Consumer Service Line at 800-2 75-827 3. • Alwa ys use e xtreme car e when handling Proc essing Blades and cutting discs. These ar e extr emely sharp and may cause[...]

  • Page 4

    5 6 T able of Cont ents Important Safeguar ds 1 Additional Saf ety Precautions 3 About W olfgang Puck 5 Know Y our Food Pr ocessor 7 A ttachments for Y our Food Pr ocessor 9 Befor e Y our First Use 1 1 Assembling Y our F ood Proc essor 1 1 Assembling Y our A ttachments 12 Using Y our Mini Bo wl 14 Using Y our Food Pr ocessor 14 Storing Y our Food P[...]

  • Page 5

    7 8 Proc essing co ver The pr ocessing c ov er activat es the automatic safety s yst em. The Food Proc essor will not operat e unless the co ver is corr ectly positioned on the proc essing bowl and lock ed into plac e. Food pusher Guides food e venly do wn the feed tube and can also be used to close the chut e while proc essing to pr ev ent food fr[...]

  • Page 6

    9 10 A ttachments for Y our F ood Proc essor Proc essing Blade Stainless st eel smooth edged proces sing blade is designed for cutting, chopping, kneading, and whisking. Spindle The Spindle holds the Pr ocessing Blade , the adjustable slicing disc as w ell as re versible discs. Ensure that the Pr ocessing Blade clicks into plac e ov er the Proc ess[...]

  • Page 7

    11 12 Assembling Y our A ttachments W arning: Use caution, as blades are e xtremely sharp. Alw ay s handle all blades by their centr al plastic section. Nev er grasp the cutting blade itself . Note: All attachments must be firmly attached to t h e S p in dl e. A lways adjust the attachments until y ou are sur e that they ar e correctly fitt ed. Pla[...]

  • Page 8

    13 14 Using Y our Food Pr oces sor Important: If the proc essing bowl and c ov er are not corr ectly assembled, the Food Pr ocessor will not function. 1 Plug the pow er cor d into a 120V A C pow er . 2 Using the On/ Off button on the contr ol panel, pres s once to start proc essing. The Pulse function r emains on as long as the Pulse button is pr e[...]

  • Page 9

    15 16 St oring Y our Food Pr oc essor Proc essing Bowl s torage 1 Fit the Proc essor Bowl and Spindle as detailed pr eviously , in figures 1, 2 and 4. 2 Place the V ariable Slicing blade o ver the Spindle , see figure 7 , and then fit the proc essing co v er to the proc essing bowl as pre viously shown in figur e 3. 3 Place the food pusher in the f[...]

  • Page 10

    17 18 Helpful Hints figure 13 figure 14 • The mos t important factor for suc cessful slicing and shr edding is the wa y in which the food is packed int o the feed tube. T o prepar e shorter slices, pack the food it ems vertically in the f eed tube, see figure 13. T o prepar e longer slices, pack food it ems horizontally in the feed tube, see figu[...]

  • Page 11

    20 Ensure that y our food proces sor is unplugged from the electrical outlet befor e cleaning. Wipe the base and c ord with a warm soap y cloth and wipe clean with a damp cloth. Dry thoroughly . Do not use any abr asive cleaners or scouring pads on the housing as this will damage the finish. W ash the proc essing bowl, c ov er and all attachments ([...]

  • Page 12

    22 21 T r oubleshooting Problem Food Pr ocessor does not turn on Motor turns off while pr ocessing Slicing blade does not pro vide ev en slices Food pr ocessor liquifies ingr edients Cause W orkbowl and/ or lid are not properly as sembled onto base Unit is not plugged in, or circuit break er is tripped Motor has o verheat ed T oo much force is bein[...]

  • Page 13

    24 Potat o Latk es Serves 12 The e ver-popular potat o pancakes of the Je wish kitchen mak e a wonderful appetiz er , side dish, or ev en a vegetarian main course . INGREDIENTS 8 medium baking potatoes, peeled 1 medium onion, peeled Lemon juice 1 cup all-purpose flour 1 cup milk 1 egg 1 tablespoon baking pow der 2 tablespoons unsalted butt er , mel[...]

  • Page 14

    26 Black and Gr een T apenade with Goat Cheese Cr ostini Mak es 1 heaping cup Crostini are thin v ersions of the classic Italian Bruschetta. T apenade is the great oliv e spread of Prov ence. It's a perfect combina tion. INGREDIENTS For the T apenade 1 cup Niçoise oliv es, pitted 1 cup small green Fr ench oliv es (Picholine), pitt ed 1/ 4 cup[...]

  • Page 15

    27 28 W olfgang’ s V egetable Spring Rolls Mak es 20 to 24 rolls Forget about the greasy , tasteles s spring rolls you once tast ed from the tak e out restaurant. T hese are wonderful, crisp, fresh-tasting morsels that look a lot more complica ted to mak e than they really are. I find them a lot of fun to put t ogether and people are often amazed[...]

  • Page 16

    30 Pank o-Crust ed Scallops with Cilantr o-Mint V inaigr ette Mak es 4 servings For the Cilantro-Mint V inaigrette see recipe in Sauces & Dres sings INGREDIENTS For the scallops 1 pound fresh sea scallops, cut in half length wise if very lar ge K osher salt and freshly gr ound white pepper 2 large eggs, beat en 1/ 4 cup milk 1/2 cup all-purpose[...]

  • Page 17

    32 Homemade Potat o Chips Mak es 12 - 16 servings INGREDIENTS 4 pounds baking potatoes or Y ukon Gold potatoes, scrubbed clean Peanut oil for deep frying K osher salt Seasoning possibilities Salt mix ed with cay enne Freshly gr ated Parmesan Salt mix ed with chopped fresh thyme or r osemary Thinly slic ed or sliver ed truffles METHOD 1 If the potat[...]

  • Page 18

    33 34 2 Make the Fir e-Roast ed T omato Salsa: Ov er a hot grill, roast the tomat oes until blackened all o ver . T ransfer t o a bowl and add the chipotles. Co ver and allo w to cool f or 15 minutes. A dd the lime juice, basil, and garlic and marinate for 10 m in ut es. T ransfer to y our food proc essor fitted with the Pr ocessing Blade and pulse[...]

  • Page 19

    36 Gouda Cheese F ondue Serves 4 In this version of the clas sic recipe, Dutch-style Gouda cheese replaces the traditional S wiss varieties. I lik e to serve a v ariety of items for dipping: bit e-sized pieces of v egetables and cooked and cured meats, along with the usual good-quality crusty bread such as a Fr ench baguette. F or more great recipe[...]

  • Page 20

    37 38 Gazpacho with A v ocado Garnish Serves 6 - 8 INGREDIENTS For the gazpacho 2 pounds sun-ripened tomat oes, cored and chopped 2 celery stalks, chopped 1 small red bell pepper , cor ed, seeded, and chopped 1 large English cucumber , peeled, halv ed lengthwise, seeded, and chopped 1 1/2 cups good-quality canned t omato juice or V -8 1/2 cup v ege[...]

  • Page 21

    40 Cr ookneck Squash Casser ole Serves 6 - 8 INGREDIENTS 1 2 - inch piece of leek (whit e part only) 6 medium crookneck squash, ends r emo ved 3 tablespoons butter 1 teaspoon salt 1 teaspoon pepper 4 oz piec e Swiss, Fontina, or K asseri Cheese Crack er T opping (see separate r ecipe in Dough & Crust section) METHOD 1 Preheat o ven to 350 degr [...]

  • Page 22

    42 Curried Chick en Satay with Fr esh Mint-So y Vinaigr ette Serves 8- 12 INGREDIENTS For the chick en satay: 2 skinless, boneless chick en breas t halves 1 1/2 t easpoons curry pow der 1 teaspoon fr eshly ground black pepper 1/2 t easpoon kosher salt 1/2 t easpoon ground cumin 2 tablespoons peanut oil or v egetable oil For the mint-so y vinaigrett[...]

  • Page 23

    44 Pizzas 43 Chick en Salad with A v ocados and Mint-So y V inaigrett e Serves: 4 INGREDIENTS For the salad: 2 whole chicken br easts, bone in, skins r emov ed (1 1/2 t o 2 pounds) 1 medium onion, quarter ed 1 garlic clo ve, crushed 1 bay leaf 1/ 4 teaspoon kosher salt 1 romaine heart, or 1 r omaine lettuce, out er leav es remo v ed 2 celery stalks[...]

  • Page 24

    46 Calz one with Artichok es Hearts & Por cini Mushr ooms Mak es 4 calzones, 12 servings INGREDIENTS Pizza dough ( see separat e recipe in Dough & Crust section) 2 tablespoons e xtra-vir gin oliv e oil 2 large artichok e hearts, v ery thinly sliced 1 1/2 cups fr esh porcini, slic ed if large Salt and freshly gr ound pepper 2 tablespoons chi[...]

  • Page 25

    47 48 Caesar Chick en Pizza continued 3 Make the Caesar V inaigrett e. 4 Place a pizza st one on the middle rack of the o v en and preheat the o ven to 500°F . 5 On a lightly floured surf ace, str etch or r oll out each of the balls of dough into an 8-inch cir cle. Brush each of the circles with the Chili Oil and start to la yer , dividing the ing[...]

  • Page 26

    50 Camer on’ s Four Cheese Pizza When m y son Cameron was younger , this was the only pizza he would eat. He t old me just what he w anted on his pizza, and he’s eaten it the same w ay e ver sinc e. Mak es one 10-inch or two 8-inch pizzas; Serves 3 t o 4. INGREDIENTS 12 ounces (1/ 2 recipe ) Pizza Dough (see separ ate recipe in Dough & Crus[...]

  • Page 27

    52 Hot Chinese Mustar d Sauce Chinese mustard is fiery hot, so I modera te its pow er by creating a simple sauce which can be used in all sorts of w ay s. My fa vorite is with spring rolls. (See separat e recipe in Appetizers, Salads & Entreés section) Mak es 1 1/2 cups INGREDIENTS 2 tablespoons Chinese dry mustar d ( or Colman’s English Mus[...]

  • Page 28

    54 Cilantr o-Mint V inaigr ette Used in Pank o-Crusted Scallops recipe in Appetiz er , Salads & Entrees section. Mak es 4 servings INGREDIENTS 1 egg y olk Juice of 2 limes 1 1/2 tablespoons so y sauce 1 medium garlic clo ve, chopped 1 cup rice vinegar 1/2 t easpoon Chinese chile sauce ( optional) 1 bunch cilantro lea ves, pick ed and coarsely c[...]

  • Page 29

    56 Thousand Island Dr essing Mak es approx. 2 cups INGREDIENTS 1 tablespoon white wine vinegar or Champagne vinegar 1 large egg K osher salt and freshly gr ound pepper 1 cup v egetable or olive oil 3 tablespoons stor e-bought relish 5 tablespoons ket chup 1 teaspoon W orc estershir e sauce 2 tablespoons minced r ed onion 1 tablespoon chopped flat-l[...]

  • Page 30

    58 Ma y onnaise Mak es about 1 1/2 cups INGREDIENTS 2 tablespoons white wine vinegar or Champagne vinegar 1 large egg 1 teaspoon Dijon mustar d K osher salt and freshly gr ound pepper 1 cup oliv e oil METHOD 1 Place the vinegar , egg, mustard, salt and pepper in the bo wl of y our food pr ocessor fitted with the Pr ocessing Blade. 2 Begin proc essi[...]

  • Page 31

    60 T artar Sauc e Mak es about 1 1/2 cups INGREDIENTS 1 1/2 cups Ma yonnaise ( see separate r ecipe) 1 tablespoon chopped cornichons 1 tablespoon drained, rinsed capers 1 tablespoon chopped fresh tarr agon 1 tablespoon chopped fresh chiv es 1/2 t easpoon sugar METHOD 1 Make the ma yonnaise as dir ected. Stir in the remaining ingr edients. Stor e in[...]

  • Page 32

    62 Almond Pest o Mak es 1/2 cup INGREDIENTS 1 cup loosely packed parsle y , washed with large st ems remo v ed 1 cup firmly packed basil lea ves 2 tablespoons chopped blanched garlic 1 tablespoon finely ground almonds 3/ 4 cup olive oil 1 teaspoon salt 1 teaspoon fr eshly ground whit e pepper 2 teaspoons lemon juic e METHOD 1 In the food pr ocessor[...]

  • Page 33

    64 Eas y Micro w a v e Alfredo 10 - 12 servings INGREDIENTS 8 oz Cr eam cheese 1/2 cup Ric otta cheese 3 tablespoons milk or cream 1 clo ve garlic 2 oz chunk of P armesan cheese 2 tablespoons fresh parsle y leav es 1/2 t easpoon salt 1/2 t easpoon fresh gr ound pepper METHOD 1 Place Cr eam cheese, milk or cream, Ric otta, and garlic into the bo wl [...]

  • Page 34

    66 Dough and Crust 65 Mint So y V inaigrett e INGREDIENTS 2 large egg y olks, beaten 1/ 4 cup seasoned rice wine vinegar 2 tablespoons finely chopped fresh mint 1 tablespoon so y sauce 1/2 t easpoon ground coriander 1/2 cup r egular or roas ted peanut oil 1/2 t easpoon salt 1/ 4 teaspoon freshly gr ound pepper METHOD 1 In y our Food Proc essor , fi[...]

  • Page 35

    68 Spinach Pas ta Serves 6 - 8 INGREDIENTS 2 cups fresh spinach, firmly pack ed 1 1/2 cups semolina 1 1/2 cups all-purpose flour 4 large eggs 1 teaspoon k osher salt 1 teaspoon e xtra vir gin oliv e oil Extra semolina f or dusting METHOD 1 In y our food proc essor fitted with the Pr ocessing Blade, chop the fresh spinach. Scr ape the bowl w ell and[...]

  • Page 36

    70 Whole Wheat Pizza Dough Mak es enough for 4 7- t o 8-inch pizzas T ry this robust dough in place of m y regular pizza dough. The honey brings out a wonderful, rich fla vor in the crus t. INGREDIENTS 1 package y east 1/ 4 cup warm wat er 1 tablespoon honey 3 3/ 4 cups whole wheat flour 1 cup cool w ater 1 tablespoon oliv e oil Pinch salt METHOD 1[...]

  • Page 37

    72 Lemon Shortbr ead Crust Used in Zes ty L emon B ar recipe in the Desserts section. Mak es enough crust for two doz en bars INGREDIENTS 1 1/2 cups all-purpose flour 3/ 4 cup confectioners' sugar 3 tablespoons cornstar ch 1/8 t easpoon salt 1 tablespoon grat ed lemon zest 6 ounces (1 1/ 2 sticks) unsalt ed butter , cut into 1/2-inch piece MET[...]

  • Page 38

    74 Br ead Crumb T opping for Cas ser ole Mak es enough for 1 large casserole INGREDIENTS 8 slices firm t extur e bread 4 tablespoons melted butt er 1 tablespoon fresh flat leaf parsle y METHOD 1 Place all the ingr edients into the bo wl of the food proc essor fitted with a Proc essing Blade. 2 Proc ess until all ingredients ar e combined ev enly . [...]

  • Page 39

    76 Dry Br ead Crumbs Appro ximately 2 cups INGREDIENTS 12- 16 slices white bread toast ed METHOD 1 Y ou may t oast in a toast er on light or medium. Or Preheat o ven t o 300 degrees, and arr ange the slices of br ead, not touching, on a non-greased baking sheet. Bak e for 20-25 minutes. 2 Cut cooled t oast into 2 inch cubes. Dr op cubes into the fo[...]

  • Page 40

    78 Desserts 77 Zuc chini Bread Mak es 2 loav es INGREDIENTS 11 tablespoons unsalted butt er 2 2/3 cups sugar 4 large eggs 2/3 cups or ange juice 2 medium zucchini, ends r emov ed 3 1/3 cups all-purpose flour 2 teaspoons baking soda 1 1/2 t easpoons salt 1/2 t easpoon baking pow der 1 teaspoon gr ound cinnamon 1 teaspoon v anilla 2/3 cup nuts 2/3 cu[...]

  • Page 41

    80 Gr anny Smith Apple Pie with Cheddar Cheese Crust Mak es 8 servings For the cheddar cheese pas try see recipe under Dough & Crust INGREDIENTS For the Gr anny Smith apple filling: 6 plus 1 tablespoon unsalted butt er 8 medium Grann y Smith apples, peeled, cor ed, and cut into 1/2-inch w edges 1/2 cup sugar 4 tablespoons Calvados (apple br and[...]

  • Page 42

    82 Grilled Summer Fruit with Fr esh Raspberry -Gr ape Sorbet Mak es 4 servings INGREDIENTS For the sorbet 2 cups white gr ape juice 1 cup wat er 1/2 cup sugar 4 cups raspberries, rinsed and dried on paper to wels METHOD 1 Put the grape juic e in a small saucepan and bring to a boil o ver medium-high heat. Boil until it reduc es to 1 cup, 7 - 10 min[...]

  • Page 43

    84 Fr esh Peach Melba with Raspberry Sauc e Mak es 6 servings INGREDIENTS For the poached peaches 3 large ripe , firm, freest one peaches 2 cups wat er 2 cups sugar 1/ 4 cup lemon juice Grat ed zest of 1 lemon For the fr esh raspberry sauce 1 pound raspberries 1/2 cup sugar 2 tablespoons lemon juice METHOD 1 Bring a saucepan of w ater to a boil and[...]

  • Page 44

    86 Quick Carr ot Cak e Mak es 2 eight - inch cake rounds INGREDIENTS 2 large carr ots, peeled 1 package y ellow cak e mix 1/2 cup w ater 1/2 cup v egetable oil 4 eggs 1 8 oz can pineapple in juic e, drained 3/ 4 cups walnuts 1/2 cup r aisins 1 1/2 t easpoons cinnamon 1 teaspoon ginger 1/2 t easpoon allspice Cream Cheese Fr osting (see separ ate r e[...]

  • Page 45

    88 87 Recipe Not es Recipe Not es HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 87[...]

  • Page 46

    90 Limit ed W arr anty This w arranty c ov ers all defects in w orkmanship or materials of the acc essories, arising under normal usage and care, in this pr oduct for a period of 12 months from the dat e of purchase. T he motor of y our food proc essor is warr antied for a period of fiv e years fr om date of pur chase. A valid pr oof-of-purchase is[...]