Wolfgang Puck WPMFP15 manuel d'utilisation

W olfgang Puck IMPORT ANT NO TICE PLEASE DO NO T RETURN T O ST ORE. If y ou hav e any pr oblems with this unit, contact C onsumer Relations for service PHONE: 1-800-27 5-827 3 or visit our w ebsite at wppotsandpans.c om Please r ead operating instructions befor e using this product. Please k eep original box and packing mat erials in the e vent tha[...]

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 inst[...]

A dditional Saf ety Precautions If y ou hav e any conc erns regar ding the performance and use of y our appliance, please visit w ww . w olfgangpuckkitchenw are. com or c ontact the W olfgang Puck Consumer Service Line at 800-27 5-827 3. • Alwa ys use e xtreme car e when handling S-blades and cutting discs. These ar e extr emely sharp and may cau[...]

5 6 T able of Cont ents Important Safeguar ds 1 A dditional Safety Precautions 2 About W olfgang Puck 5 Know Y our Food Pr ocessor 7 A ttachments 9 Befor e Y our First Use 11 Assembling Y our F ood Proc essor 11 Assembling Y our A ttachments 12 Using Y our Food Pr oces sor 15 Storing Y our Food Proc essor 16 Helpful Hints 18 Disassembly 20 Care and[...]

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. T win 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 [...]

A ttachments for Y our F ood Proc essor 9 Univ ersal “S” Blade Stainless st eel smooth-edged proces sing blade is designed for cutting, chopping, kneading, and whisking. Optional A c ces sory A ttachments (Sold separa tely) 10 Proc essing Bowl with Chute Specially designed to enc ourage pr ocessed food to be guided int o the food collect or . D[...]

figure 1 figure 2 figure 3 Assembling Y our A ttachments 12 W arning: Use caution, as blades are e xtremely sharp. Alw ay s handle all blades by their centr al plastic section. Nev er gr asp the cutting blade itself . Note: All attachments must be firmly attached to the Spindle. Alw ay s adjust the attachments until y ou are sur e that they ar e co[...]

Assembling Y our A ttachments 13 14 Re versible Gr ating, Shaving and Shredding Blades 1 Place the pr ocessor bo wl on the motor base as indicated in figur es 1 and 2. 2 Select the ‘Re versible’ disc of y our choice - Shredding (fine or c oarse), Gr ating or Shaving, or the julienne disc and fit o v er the Spindle. See figur e 5. W arning: Use [...]

16 St oring Y our Food Pr oc essor The W olfgang Puck Food Pr ocessor w as designed so that all attachments can be stor ed within the unit itself . Stor age Dra wer The R ev ersible Shredding Disc, Re v ersible Grating and Sha ving Disc, Julienne Disc, and Spatula are all s tored in the s torage dr aw er . The Spindle , Universal S-Blade, and V ari[...]

18 Helpful Hints • For c onsistent r esults, you should try t o proc ess pieces of food that ar e appro ximately equal in size. When y ou break, cut or t ear food into uniform pieces bef ore y ou begin proc essing, the finished results will be more unif orm. More consis tent proc essing r esults are achie ved if the container is not o verloaded. [...]

figure 19 Only grasp by c enter plastic section 20 Disassembly of Y our F ood Proc essor . figure 15 W arning: Alway s unplug the unit fiirst, and wait f or the Food Proc essor to st op moving complet ely before r emoving the c ov er . 1 Remo ve the Pr ocessing Bo wl co ver b y turning count er-clockwise and lifting str aight up. 2 If using the S-B[...]

Fitting the Continuous Flo w A ttachment (Sold separa tely) 1 1 Place the mot or base facing you on a dry , lev el surfac e. 2 2 Place the pr ocessing bo wl onto the motor base, the bo wl will only sit correctly on the base when the handle is positioned to the right, see figure 1. 3 3 Rotat e the handle clockwise to lock as indicated b y the graphi[...]

Appetiz ers, Salads and Entr eés 23 24 Using Y our Mini Bo wl (Sold separa tely) 1 1 Place the mot or base facing you on a dry , lev el surfac e. 2 2 Place the pr ocessing bo wl onto the motor base , the bowl will only sit corr ectly on the base when the handle is positioned to the right, see figure 1. 3 3 Rotat e the handle clockwise to lock as i[...]

26 Spinach Artichok e Dip Mak es about 2 cups, 4 - 6 servings Who said dip has to be a trip back to the fifties and a bunch of canned ingredients blended with cream cheese ? Creamy mascarpone , goat cheese and Parmesan combine with artichok es and spinach to mak e this fabulous party dip. All it needs is hot, crus ty French bread as an accompanimen[...]

28 27 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[...]

29 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[...]

Sa v ory Crepes Serves: 4-6 INGREDIENTS 3/ 4 cup all purpose flour 1/ 4 teaspoon salt 1 teaspoon sugar 3 large eggs 3 tablespoons unsalted butt er , melted 1 1/2 cups milk METHOD 1 Put the flour , salt, and sugar in the bowl of a f ood proces sor fitted with the S-Blade and turn the proc essor on. With the machine running, add the eggs, 2 tablespoo[...]

34 2 Make the Fir e-Roast ed T omato Salsa: Ov er a hot grill, r oast 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 t o your food proc essor fitted with the S-Blade and pulse until chunk[...]

36 Potat o Pancak es with Smok ed Stur geon Mak es 4 servings, 12 to 14 latk es INGREDIENTS 1 pound russet baking potatoes, 1 small onion, peeled 1 egg, beaten 2 tablespoons all-purpose flour 1/2 t easpoon baking pow der 3/ 4 teaspoon k osher salt 1/ 4 teaspoon freshly gr ound black pepper METHOD 1 Using the large holes of r ev ersible shredding di[...]

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 eg[...]

40 Ric otta Pancak es Mak es approximat ely 12 four - inch pancak es INGREDIENTS 2 cups ricotta cheese 4 large eggs 4 tablespoons unsalted butt er , melted 2 tablespoons sugar 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking po wder METHOD 1 Preheat griddle or lar ge fry pan on medium heat. 2 Fit food pr ocessor with the S-Blade. A dd r[...]

42 Italian W edding Soup 8 servings INGREDIENTS Meatballs 1/2 cup hea vy cr eam 6 inch piece crusty Fr ench bread 1 small onion 1 large egg 2 clo ves garlic 1 teaspoon salt 3 oz piec e Parmesan cheese 8 ounces lean beef chunks 8 ounces lean pork chunks 1/2 t easpoon freshly gr ound pepper 2 tablespoons flat leaf parsley Soup 1 pound spinach leav es[...]

44 Chick en Salad with A v ocados and Mint-So y Vinaigr ette 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, thinly sl[...]

46 Brunch Pizza with Scr ambled Eggs and Smok ed Salmon Mak es 2 servings INGREDIENTS 6 ounces Pizza Dough ( see separate r ecipe in Dough & Crust section) Chili Garlic Oil (see separ ate recipe in Sauc es & Dressings section) 4 large eggs 1/ 4 cup milk K osher salt and freshly ground black pepper 1 tablespoon oliv e oil 1 tablespoon unsalt[...]

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 ingred[...]

50 Pizza with Car ameliz ed Onions and Crisp y Bac on Serves 2 main c ourse or 4 appetizer servings INGREDIENTS 1 teaspoon oliv e oil 3 slices bac on (about 2 ounces), cut int o 1/2-inch pieces 1 small onion, peeled, thinly sliced 2 tablespoons Mascarpone cheese 1/ 4 cup Farmer's cheese Freshly gr ated nutmeg Freshly gr ound black pepper 6 oun[...]

52 Sauc es and Dres sings 51 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 [...]

54 Caesar V inaigr ette Mak es about 2 cups INGREDIENTS 1 egg 3 tablespoons fresh lemon juic e 1 tablespoon minced garlic 1/2 t easpoon W or cestershir e sauce 1/ 4 teaspoon red pepper flak es 1 tablespoon Dijon mustar d 2 ancho vy fillets, mashed Scant cup peanut oil 1/3 cup e xtra- virgin oliv e oil 1/ 4 cup freshly gr ated Parmesan K osher salt [...]

Asian V inaigr ette Mak es 1/2 cup This simple dres sing gives a light yet rich Asian fla vor to salad greens. Y ou'll find rice wine vinegar and toasted sesame oil in the Asian foods section of well-s tock ed markets. INGREDIENTS 3 tablespoons rice wine vinegar 2 tablespoons so y sauce 2 tablespoons peanut oil 1 tablespoon toast ed Asian sesa[...]

58 My Russian Dr essing Mak es 1 1/ 4 cups This simple dres sing gives a light yet rich Asian fla vor to salad greens. Y ou'll find rice wine vinegar and toasted sesame oil in the Asian foods section of well-s tock ed markets. INGREDIENTS 3/ 4 cup may onnaise, homemade (See May onnaise r ecipe) 1/ 4 cup ketchup 1 tablespoon chopped cornichons [...]

60 Chili and Garlic Oil Mak es about 2 cups INGREDIENTS 1 whole head garlic (about 2 1/2 ounc es, clov es separat ed and peeled) 2 cups e xtra-vir gin oliv e oil 1 tablespoon red pepper flak es METHOD 1 In a small saucepan, c ombine the garlic clov es and olive oil and heat. Reduce the heat and simmer until the garlic begins t o turn bro wn, 10 to [...]

62 T angerine Sauc e This goes w ell with cold fish, fish salad, barbecued chick en, or duck salad. INGREDIENTS 2 cups fresh tangerine juic e* 4 shallots, chopped 1 bunch cilantro . leav es only 2 teaspoons chopped fr esh ginger Juice of 2 limes 1 egg y olk 2 tablespoons sushi vinegar** 1 teaspoon so y sauce 1 cup peanut oil METHOD 1 In a small sau[...]

63 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[...]

66 Mint So y Vinaigr ette 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 , fitted with the Emulsi[...]

68 Basic Pas ta Dough Mak es 1 1/2 pounds, serves 6 - 8 INGREDIENTS 3 cups flour 9 large egg y olks 1 teaspoon salt 1 teaspoon e xtra- virgin oliv e oil 1/ 4 cup water (mor e as needed) Semolina or all-purpose flour for dusting METHOD 1 In y our Food Proc essor , fitted with the S-Blade, combine the flour , egg y olks, salt, olive oil, and 3 tables[...]

70 Basic Pizza Dough Mak es dough for 4 small pizzas • Pizza dough can be rolled out, co vered airtight with plas tic and foil, frozen, then tr ansferred directly f orm the freezer t o hot ov en. • Y ou can make pizza dough ahead and let it rise in a c ov ered bowl in the refrigerat or . Just punch it do wn and knead it a few times when you’r[...]

72 Basic Cookie Dough Mak es enough for 4 to 5 dozen c ookies, depending on size The f ollowing recipe yields two separ ate bat ches of dough: one a vanilla dough, and one a choc olate dough. INGREDIENTS 3 cups all-purpose flour 1/2 t easpoon baking pow der 1/ 4 teaspoon salt 8 ounces (2 sticks ) unsalted butter , cut into 1-inch piec es, at room t[...]

74 Cheddar Cheese Crust Used in the Grann y Smith Apple Pie (see separ ate recipe in Desserts section). Mak es enough crust for 8 servings or 1 pie INGREDIENTS 2 1/ 4 cups all-purpose flour 1/2 t easpoon salt 6 ounces (1 1/ 2 sticks) unsalt ed butter , cut into 1-inch pieces and fro zen for 15 minut es 1 1/2 cups shr edded extr a-sharp cheddar chee[...]

76 Cr ack er Crumb T opping INGREDIENTS 1 sleev e salted cr ackers, appr o ximately 48 1/2 s tick melted butter 1 tablespoon fresh parsle y leav es METHOD 1 Place cr ackers int o the bowl of food pr ocessor fitt ed with S-Blade. Proc ess until fine crumbs. 2 Add the parsle y and drizzle in the butter thr ough feed tube while pulsing 2 or 3 times so[...]

78 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 cup r aisins M[...]

80 T ir amisu Serves 12 INGREDIENTS 7 large eggs, separ ated 1/2 cup sugar 1 pound mascarpone 1/3 cup chocolat e liqueur 3/ 4 cup whipping cream 1 cup espres so or very str ong coff ee cooled 35 lady fingers 3 ounces dark choc olate, gr ated METHOD 1 In the bowl of the f ood proces sor fitted with the Emulsifying disc add the whip cream and pr oces[...]

82 Lemon and W atermelon Gr anitas Mak es 8 servings INGREDIENTS For the lemonade gr anita 3 cups wat er 1 cup sugar Grat ed zest of 2 lemons 1 cup fresh lemon juic e METHOD 1 Make the lemonade gr anita mixture: In a nonr eactiv e saucepan, stir together the w ater , sugar , and lemon zest. Bring t o a boil ov er medium-high heat and continue boili[...]

84 Z es ty Lemon Bars Mak es 2 dozen For the L emon Shortbread Crust see recipe under Dough & Crust section. INGREDIENTS 4 eggs 1 cup granulat ed sugar 1/ 4 cup all-purpose flour Pinch of salt 3/ 4 cup fresh lemon juic e 1 cup milk 1 tablespoon finely grat ed lemon zest Confectioners' sugar f or decorating Pre-bak ed lemon shortbread crus [...]

86 Cr eam Cheese Fr osting Mak es 2 cups INGREDIENTS 1 8 oz pack age cream cheese 1/3 cup unsalted butt er 2 teaspoons hea vy cream 1 teaspoon v anilla 4 cups pow dered sugar METHOD 1 Place all the ingr edients into the bo wl of the food proc essor fitted with the S-Blade. Pr ocess to a smooth c onsistency 2 Stor e unused frosting in a c ov ered c [...]

Recipe Not es 88 87 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 ([...]

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 r [...]