Wolfgang Puck Blender BIBC2020 User Manual

2020ImmBlderManual 2/19/10 4:28 PM Page 1  
I M P O R T A N T N O T 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  
Please read operating instructions  
before using this product.  
Wolfgang Puck  
Immersion Blender/Chopper  
Please keep original box and packing materials  
in the event that service is required.  
Use and Care  
W.P. APPLIANCES, INC. Toll Free (800) 275-8273  
Model BIBC2020 Printed in China REV 2.0  
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary  
to Wolfgang Puck World Wide.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 PM Page 3  
Table of Contents  
Important Safeguards  
1
2
3
5
Before Your First Use  
About Wolfgang Puck  
Know Your Immersion Blender/Chopper  
Assembly and Use of Blending Rod  
or Wire Whisk  
7
8
Suggested Uses  
Assembly and Use of  
Food Chopper Attachments  
9
10  
11  
Helpful Hints  
Care and Cleaning  
Beverages  
Wolfgang Puck,  
12  
16  
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. His  
cooking innovations, a  
result of blending fresh  
Appetizers, Soups, Salads & Dressings  
Main Dishes, Sides Dishes  
Sauces & Toppings  
31  
39  
Desserts  
California ingredients with his classical French techniques, are  
enjoyed by world leaders, stars and fellow chefs alike. He established  
other trend-setting restaurants like Postrio, Chinois on Main in Santa  
Monica, Trattoria del Lupo, Cut, and his latest creation, Jai, an Asian  
fusion restaurant in San Diego. Home chefs can also share Mr. Puck’s  
talents through his cookbooks, cutlery, cookware and, of course,  
through his appliances!  
Limited Warranty  
Contact Information  
42  
back  
3
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 PM Page 5  
Speed Selector  
Know Your  
Immersion Blender/Chopper  
Pulse Button  
Turbo Button  
Motor Base  
Release Buttons  
Mixing Beaker  
Blending Rod  
Large  
Chopping  
Bowl  
Wire Whisk  
Small Chopping Bowl  
Nonskid Base/Cover  
5
6
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 PM Page 7  
Assembly and Use  
of Blending Rod or Wire Whisk  
Suggested Uses  
Your Immersion Blender comes with a fixed multi-purpose blade,  
and an extra long shaft which allows the unit to be used in deep pots, or  
tall containers.  
1
Ensure the Motor Base is unplugged.  
Attach Blending Rod or Wire Whisk to  
Motor Base by inserting Motor Base into  
Blending Rod or Whisk and pressing  
straight down until you hear a click. (see  
figure 1)  
figure 1  
Caution: Blades are sharp. Handle with care.  
2
Place food in suitable container for mixing.  
You can use the beaker provided with this  
unit or a suitable bowl, or stockpot. For  
best results solid foods should be no larger  
than 1/2" cubes.  
Functions  
Speed  
Beat cream, whip egg whites,  
puddings, sauces, frostings and  
other airy, foamy mixtures. When  
using, move Blending Rod up and  
down to draw air in. Use a tall,  
narrow container for best results  
when foaming milk, making cream  
and whipping egg whites.  
1 - 3  
figure 2  
3
Plug into 120-volt 60 Hz AC only outlet.  
4
Immerse the Blending Rod or Whisk into  
your ingredients. Turn the speed selector  
to “1”, press the top Pulse Button to begin  
blending; then gradually increase speed,  
as needed. (see figure 2) Slowly move the  
Rod up, down and sideways through the  
food . Note: Never lift the Blending Rod  
attachment out of your ingredients while  
the unit is running to avoid splatter of  
your food.  
3 - 4  
Mix and stir shakes, drinks, omelet  
batters, sauces and emulsions. Use  
for pancake batter, gravies and  
dressings.  
Note: At any time during the blending  
process, you can press the Turbo Button  
(bottom black button) to increase the  
blender to its maximum speed. You cannot  
adjust the speed using the Turbo Button.  
Speed adjustment is accomplished only  
when using the top Pulse Button.  
Cut, chop, and crush raw or cooked  
meat and hard vegetables.Grind  
cooked meat for use in recipes such  
as casseroles or chicken salad.  
5
Chop, crush, and mash vegetables,  
and fruit for baby food, soups and  
sauces.  
3 - 5  
6
7
Do not operate the motor continuously  
for more than one minute when using  
the Blending Rod or Wire Whisk, simply  
pulse the selected speed to your  
desired consistency.  
When you are finished, simply release the  
Pulse Button, unplug the Motor Base and  
press the two release buttons on the Motor  
Base to remove the selected attachment.  
7
8
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 PM Page 9  
Assembly and Use  
of Food Chopper Attachments  
Helpful Hints  
The hand blender can be used in hot liquids. Always use care when  
using in hot liquids. To avoid splashing when using the hand blender  
in a saucepan, insert the hand blender into the pan first, set the  
speed dial to “1”, and then press the Pulse Button. Slowly increase  
the speed to your desired setting. Caution: Do not tilt or lift the  
Immersion Blender out of the pan while the motor is running, as a  
serious burn or injury can occur from food splatter.  
1
Ensure the Motor Base is unplugged.  
figure 1  
2
Assemble Chopper Bowl by first placing  
the Chopping Blade onto the Blade Shaft  
in the Chopper Bowl. Then place food in  
bowl. For best results, solid foods should  
be no larger than 1/2" cubes.  
To puree foods, a certain amount of liquid is needed.  
Add cooking liquid, broth, juice, milk, or cream, until desired  
consistency is reached.  
3
Attach the Motor Base onto the Chopper  
Lid by pressing down until you hear a click.  
For thorough blending, move blade up and down in mixture until smooth.  
You will achieve better mixing results if you use deep, tall containers.  
4
Attach Motor Base to top of Bowl Cover  
by turning clockwise.  
figure 2  
For easy cleanup, unplug blender and rinse under running water  
immediately after using.  
5
6
Plug into 120-volt 60 Hz AC only outlet.  
Attach the assembled Motor Base with Lid  
to the Chopping Bowl Cover as follows:  
Line up the tab on the Cover with the  
groove on the Chopper Bowl (see figure 1).  
Insert cover tab into groove of Bowl and  
turn clockwise until it locks in place (see  
figure 2).  
Place liquid ingredients into the beaker first unless recipe specifically  
states otherwise.  
Before turning the appliance on, immerse the hand blender attachment  
into the prepared ingredients, thus ensuring they will not spill over.  
For greater efficiency, move the appliance in small outward spiraling  
circles while mixing, without touching the bottom of the beaker with  
the hand blender attachment.  
7
Set the speed selector to 5. Always ensure  
your hand is placed firmly on the Bowl  
Cover. Use a pulse action when chopping  
by pressing and releasing the Pulse Button  
until desired consistency.  
The hand blender attachment cannot blend hard or fibrous ingre-  
dients unless they are in less than 1/2" pieces, soft ones into 1/2 - 1"  
pieces.  
Some foods require a small amount of liquid to allow them to move  
freely around the blades. Soft or wetter foods require less liquid,  
while dry ingredients require more liquid. Add the liquid a little at a  
time until the mix gains the required consistency.  
8
9
Do not operate the motor continuously for  
more than 15 seconds when using chopper  
attachment, otherwise food will be too  
finely chopped.  
When using the hand blender, ensure the blades are covered to avoid  
splashing.  
When you are finished, simply release the  
Pulse Button and unplug the Motor Base.  
To remove the lid, turn the Motor Base  
counter clockwise and lift straight up.  
10 Assembly of Nonskid Base/Cover:  
The nonskid base also serves as a cover  
for your chopping bowls and beaker.  
Simply remove the nonskid base from the  
bottom of the container and snap into  
place on top for storage.  
9
10  
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 PM Page 11  
Care & Cleaning  
1
Unplug the unit from the outlet and remove any attached accessory.  
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.  
2
3
If food particles are not easily rinsed off the Blender Rod or  
attachment, place a drop of dish detergent in a mixing container  
with one cup of warm water. Plug cord into outlet. Immerse the  
blade portion and metal rod and operate the unit for about 10  
seconds. Unplug, rinse under hot water, then dry.  
Beverages  
Simply wipe the Motor Base clean with a damp cloth. Never hold the  
Motor Base under running water or immerse it in any liquid.  
4
5
Do not use pointed or sharp objects to remove food particles.  
To clean the Food Chopper Attachments, remove the Bowl Cover  
first, then the Chopping Blade. Do not immerse the Chopper Bowl  
cover in water. Wipe with a damp cloth using dishwashing liquid if  
necessary. The Chopper Bowl and Chopping Blade can be washed in  
warm, soapy water or in the top rack of the dishwasher. Be sure to  
remove the dual use nonskid Base/Cover before placing in  
dishwasher. Do not to use abrasive or harsh cleansers.  
Important: Do not try to sharpen the cutting edges of any blades.  
They have been precision honed at the factory and will be damaged  
by any attempted sharpening.  
11  
12  
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 PM Page 13  
Banana Blueberry Smoothie  
Florida Sunshine  
Breakfast Smoothie  
Makes 4 servings  
Makes about 2 quarts  
INGREDIENTS  
INGREDIENTS  
2 cups plain yogurt  
3 oranges, peeled and quartered  
1 medium papaya, peeled, seeded and cut into chunks  
2 bananas, peeled  
2 cups fresh blueberries  
2 cups frozen unsweetened strawberries  
3 ripe bananas, peeled  
2 cups frozen peaches  
2 cups ice cubes  
1 cup plain yogurt, preferably Greek  
2 tablespoons honey (more or less as desired)  
2 cups ice cubes  
2 tablespoons honey  
1/2 teaspoon pure vanilla extract  
METHOD  
2 cups fresh tangerine or orange juice (more or less as needed)  
1
Combine all ingredients in a serving pitcher. Blend using Immersion  
Blender until as smooth as desired. Serve immediately.  
METHOD  
1
Layer all ingredients in an attractive serving pitcher and add half of  
the orange juice. Use the Immersion Blender Wand to puree to  
desired smoothness and thickness. If too thick, add remaining juice,  
too thin, add ice cubes and/or more frozen peaches.  
Recipe courtesy Marian Getz  
Recipe courtesy Marian Getz  
13  
14  
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 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  
Appetizers, Soups,  
Salads & Dressings  
Garnish  
8 long sprigs fresh mint  
8 lime wedges or wheels  
METHOD  
1
Combine mint leaves, lime zest and sugar in Immersion Chopper  
Bowl. Attach lid and pulse till zest and mint are finely chopped. Now  
the sugar is infused with flavor.  
2
In a 2-quart serving pitcher add sugar mixture and top with lime  
juice, ice and rum. Blend using immersion wand till mixed. Add club  
soda and pour (strain first if desired) into tall, chilled glasses. Garnish  
with mint sprigs and lime wedges.  
Note: To juice limes more easily, roll them under your palm on a counter  
using firm pressure. Then, place them in a microwave for 10-15 seconds.  
Recipe courtesy Marian Getz  
15  
16  
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 PM Page 17  
Chicken Satè  
Chicken Satè  
with Mint Vinaigrette  
with Mint Vinaigrette (cont.)  
5
6
Preheat the grill or broiler.  
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.  
Arrange the skewers of chicken on the grill or under the broiler,*  
careful that the bare ends of the skewers are not directly over (or  
under) the flame. Grill the chicken until golden brown, 1 1/2 to 2  
minutes on each side.  
Makes 24 skewers  
INGREDIENTS  
PRESENTATION  
About 10 ounces boned and skinned chicken breasts  
Pour the vinaigrette into a small serving bowl. Arrange the  
skewers around the bowl and serve immediately. Let your guests  
help themselves.  
Marinade  
1 1/2 teaspoons curry powder  
1 teaspoon freshly ground pepper  
1/2 teaspoon salt  
TO PREPARE AHEAD  
1/2 teaspoon ground cumin  
1 1/2 to 2 tablespoons peanut oil  
Through step 4, remove the chicken and the vinaigrette from the  
refrigerator 15 minutes before grilling.  
Mint Vinaigrette  
2 egg yolks  
1/4 cup rice wine vinegar  
2 tablespoons (about 1/2 bunch)  
plus 2 teaspoons finely chopped mint leaves  
1 tablespoon soy sauce  
1/2 teaspoon ground coriander  
1/2 cup peanut oil  
*Bring your broiler tray directly under the flame for best results.  
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with  
Wolfgang Puck (Random House, 1991)  
1/4 teaspoon salt  
1/4 teaspoon freshly ground pepper  
METHOD  
1
Soak 24 6-inch bamboo skewers in cold water and refrigerate  
for 1 hour.  
2
Cut the chicken breast into 24 3-x1-inch strips. Stick one skewer  
into each chicken strip, lengthwise, and arrange on a large platter  
or baking tray.  
3
Prepare the marinade: In a small cup or bowl, combine the curry  
powder, pepper, salt and cumin. Spoon the oil over the chicken,  
turning to coat well, and then sprinkle the dry ingredients on both  
sides. Let marinate for 1 hour, refrigerated.  
4
Prepare the vinaigrette: Using the Immersion Blender, combine the  
egg yolks, vinegar, 2 tablespoons mint leaves, soy sauce, coriander  
and oil and blend until smooth. With the motor running, slowly pour  
in the remaining oil and blend until smooth. Transfer to a small bowl  
and stir in the remaining 2 teaspoons chopped mint leaves. Season  
with salt and pepper to taste and refrigerate, covered, until needed.  
17  
18  
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 PM Page 19  
Sautèed Crabcakes with  
Sweet Red Pepper Sauce  
Sautèed Crabcakes (cont’d.)  
Makes 12 crabcakes  
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. Divide  
the mixture into 12 crabcakes, about 2 1/2 ounces each.  
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 jalapeno pepper, diced  
2 teaspoons fresh chives, chopped  
2 teaspoons fresh dill, chopped  
2 teaspoons Italian parsley, chopped  
2 sprigs fresh thyme  
3
Combine the remaining 1/2 cup each breadcrumbs and almond meal  
on a flat plate. Dip both sides of each crabcake into the mixture and  
coat well. Place on a tray and refrigerate, covered, 2 to 3 hours, up to  
6 hours.  
4
Prepare the sauce: In a 10-inch skillet, melt 3 tablespoons of butter.  
Sautè the pepper, onion, garlic and thyme until the onion is  
translucent, about 10 minutes. Deglaze with the wine and cook until  
3 tablespoons liquid remain. Remove from heat and puree using the  
Immersion Blender until smooth. Strain, return to a clean pan and  
reheat. Whisk in the remaining 2 tablespoons of butter and the  
lemon juice and season to taste with salt and pepper. Keep warm.  
1/2 teaspoon salt  
1/8 teaspoon cayenne pepper  
1 extra large egg, lightly beaten  
1 cup fresh bread crumbs  
1 cup almond meal*  
1 1/4 pounds fresh crabmeat, any shells removed  
5
6
Scrape the contents of the skillet into a blender and purèe until  
smooth. Strain, return to a clean pan and reheat. Whisk in the  
remaining 2 tablespoons of butter and the lemon juice and season to  
taste with salt and pepper. Keep warm.  
When ready to serve, in 1 or 2 skillets, melt the 2 tablespoons butter  
with the vegetable oil. Over medium-high heat, sauté the crabcakes  
until golden brown, about 4 minutes on each side, using additional  
oil as necessary. Drain on paper towels.  
Red Bell Pepper Sauce  
5 tablespoons (2 1/2 ounces) unsalted butter  
1/2 medium (about 4 ounces)  
red pepper, cored, seeded and diced  
1/2 medium (about 4 ounces) red onion, diced  
2 garlic cloves, mashed  
2 sprigs thyme  
1/2 cup dry white wine  
1 cup heavy cream  
PRESENTATION  
Divide the salad greens among 6 large plates. Arrange 2 crabcakes on  
the greens, drizzle sauce around the greens and on top of the crabcakes.  
Serve immediately.  
juice of 1/2 medium lemon  
salt  
freshly ground white pepper  
2 tablespoons (1 ounce) unsalted butter  
about 2 tablespoons vegetable oil  
3 cups mixed greens of your choice, cut or torn into bite-size pieces  
TO PREPARE AHEAD  
Through step 4. In step 5, return the sauce to a clean pan but reheat  
over a low flame and continue with the recipe when ready to serve.  
Note: Coarsely ground or chopped uncooked shrimp can be substituted  
for the crabmeat.  
*To make the almond meal, grind blanched almonds in food chopper,  
being careful that you don’t overgrind – you want the texture of fine  
bread crumbs.  
METHOD  
1
Prepare the crabcakes: In a 10-inch skillet, heat the olive oil. Sautè the  
red and yellow peppers and the onion until the onion is translucent and the  
peppers are tender, 10 to 15 minutes. Transfer to a large bowl and let cool.  
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and  
Points East and West (Random House, 1986)  
19  
20  
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 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. If you have health concerns about  
making mayonnaise from raw eggs, consider this statement from the  
American Egg Board: “There have been warnings against consuming  
raw or lightly cooked eggs on the grounds that the egg may be  
contaminated with Salmonella, a bacteria responsible for a type of  
foodborne illness. Healthy people need to remember that there is  
a very small risk and treat eggs and other raw animal foods  
accordingly. Use only properly refrigerated, clean, sound-shelled,  
fresh, grade AA or A eggs. Avoid mixing yolks and whites with the  
shell.” Alternatively, start with about 1 1/2 cups of good-quality  
bottled mayonnaise and blend into it pureed garlic, Dijon mustard,  
and lemon juice.  
Makes 2 cups  
INGREDIENTS  
1 pound or 8 Campari tomatoes (or other very ripe, fragrant tomatoes)  
Juice of 1 lime  
3 Serrano chiles  
1/3 cup loosely packed cilantro leaves  
1/2 teaspoon kosher salt or 1/4 teaspoon iodized salt  
1/2 of a small white onion, peeled and quartered  
1 green onion, cut into 2 inch lengths  
METHOD  
1
Combine all ingredients into Immersion Chopper Bowl cutting any  
of the tomatoes that are too big to fit. Add top and motor. Pulse to  
chop as chunky or smooth as you like it. Serve immediately. Salsa  
should be eaten within an hour or so or the onions get too strong  
and the perfume of the cilantro dissipates.  
Makes about 2 cups  
INGREDIENTS  
1 tablespoon chopped garlic  
1/4 cup chopped basil  
2 extra-large raw egg yolks  
Salt  
Freshly ground white pepper  
1 tablespoon Dijon mustard  
1 1/2 to 2 cups safflower oil  
1 tablespoon lemon juice  
Recipe courtesy Marian Getz  
METHOD  
1
Combine all ingredients in beaker and blend using Immersion  
Blender pressing the TURBO button.  
Recipe courtesy Wolfgang Puck  
21  
22  
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 PM Page 23  
Chino Farm Carrot  
and Ginger Soup  
Tortilla Soup  
This is our version of the tortilla soups typical of the American Southwest.  
Serves 6 to 8  
INGREDIENTS  
Makes about 8 cups  
Garnish:  
2 corn tortillas  
1 avocado  
1 large chicken breast,  
cooked  
2 tablespoons corn oil  
2 corn tortillas,  
cut into 1-inch squares  
2 tablespoons fresh garlic, chopped  
1/4 medium onion  
INGREDIENTS  
1 pound orange carrots  
1 pound yellow carrots  
1 pound white carrots  
1/4 cup peanut oil  
1/2 cup grated cheddar  
cheese  
1/3 cup fresh cilantro,  
coarsely chopped  
1 small jalapeno pepper  
1 tablespoon garlic, minced  
1 tablespoon ginger, minced  
1 tablespoon green onion, minced  
Pinch red pepper flakes  
1 tablespoon salt  
1/2 teaspoon freshly ground white pepper  
1/2 teaspoon turmeric  
1 tablespoon honey, or to taste  
8 cups vegetable stock  
1 cup heavy cream  
1 pound ripe fresh tomatoes,  
peeled, seeded, and diced.  
(If tomatoes are out of season, use an  
equal portion of canned tomatoes.)  
2 tablespoons tomato paste  
2 to 3 teaspoons ground cumin  
2 quarts double-strength chicken stock  
METHOD  
1
In a large soup pot, heat the oil, add the tortillas and cook them  
over low heat until they are slightly crisp.  
4 ounces butter  
Oil, for deep-frying  
1/2 cup julienne ginger  
2
Using the Immersion Blender Chopper Bowl attachment, chop the  
garlic, onion, corn and jalapeno pepper together and add the  
mixture to the tortillas. Simmer until the vegetables are tender.  
METHOD  
3
Add the tomatoes to the pot with the tomato paste and simmer  
the mixture for 10 minutes to bring out the flavor. Add the cumin and  
mix well.  
1
Peel the carrots and slice thinly.  
2
In a stockpot, heat the oil and sauté the garlic, minced ginger, green  
onions and pepper flakes for 1 to 2 minutes or just until glossy. Do  
not allow to develop color. Add the carrots, salt, pepper, turmeric  
and honey. Sauté for 2 minutes, stirring constantly. Add the stock  
and bring to a boil. Lower to a simmer and add the cream. Cook for  
40 minutes or until carrots are tender.  
4
5
Slowly whisk in the stock, then simmer the soup until it is reduced by  
one third.  
Purèe the soup using the Immersion Blender until it is very smooth,  
then pass it through a fine strainer into a clean pot.  
3
Remove pot from heat, add the butter and puree using Immersion  
Blender. Strain soup into a new stockpot. If the soup is too thick, add  
extra stock. Taste and adjust seasoning with salt, pepper and honey.  
Keep warm.  
6
7
Add salt, pepper and cumin to taste.  
Prepare the garnish: Preheat the oven to 350°. Cut the tortillas into  
julienne strips, place them on a baking sheet and bake them for 10 to  
15 minutes, or until they are crisp. Peel and dice the avocado, cut the  
chicken into julienne strips, grate the cheese and chop the cilantro.  
Place each garnish in a separate bowl.  
4
5
Preheat oil to 300 degrees F.  
Deep-fry the ginger and drain on plate lined with paper towel.  
Ladle 1 cup of soup into heated bowls. Garnish with fried ginger.  
Serve immediately.  
8
At serving time, reheat the soup. Add the chicken and avocado to  
the soup and heat. Pour the soup into a warm tureen, then ladle it  
into hot shallow soup bowls. Garnish with the cheese, tortilla strips  
and chopped cilantro. Serve immediately.  
Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist  
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and  
Points East and West (Random House, 1986)  
23  
24  
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 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  
Set the radicchio leaves on one half of a large serving platter. Toss  
the greens with the vinaigrette and spoon equal amounts into each of  
the radicchio leaves. Place the endive attractively around the radicchio.  
Spoon the sauce over the remaining half of the platter and arrange  
the shrimp on the sauce. Garnish with the garlic chives and julienne of  
peppers. Serve immediately. (You can also do this on individual platters,  
placing one radicchio leaf on each plate, dividing the remaining  
ingredients equally.)  
4 stems garlic chives  
Assorted peppers, cut into julienne strips  
TO PREPARE AHEAD  
Sauce  
Through step 1. In step 2, peel the shrimp and refrigerate, covered, until  
needed. Continue with the recipe at serving time.  
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  
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with  
Wolfgang Puck (Random House, 1991)  
freshly ground pepper  
METHOD  
1
Prepare the sauce: Use the Immersion Blender Chopper Bowl to  
puree the tomatoes, jalapeno peppers, garlic and tomato paste.  
You will need to do this in 2 batches. Transfer to a medium bowl.  
Chop the cilantro leaves very fine and fold into the sauce. Season  
with salt and pepper to taste and set aside.  
2
Peel the shrimp, leaving the tails intact. Season lightly with salt and  
pepper. In a large skillet, heat the peanut oil. Without crowding the  
pan, cook the shrimp, about 1 1/2 minutes on each side. If necessary,  
do it in batches.  
25  
26  
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 PM Page 27  
Watercress Salad with  
Barbecued Chicken Breast  
Chicken Salad Chinois  
Makes 2 entrée salads  
An ideal luncheon dish for spring or summer.  
INGREDIENTS  
Serves 5  
Chinese Mustard Vinaigrette:  
1 egg yolk  
INGREDIENTS  
2 teaspoons dry Chinese mustard  
1/4 cup rice wine vinegar  
1 teaspoon soy sauce  
2 tablespoons light sesame oil  
2 to 3 tablespoons peanut oil  
salt  
Mustard Vinaigrette:  
Salad:  
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)  
3 small whole chicken breasts  
15 cloves garlic  
1/4 cup fresh Italian parsley  
salt  
freshly ground pepper  
3 tablespoons extra-virgin olive oil  
3 bunches watercress  
1/2 pound mushrooms such as  
chanterelles, porcini or shiitake  
freshly ground pepper  
Chicken Salad:  
3-pound chicken, cavity filled with celery, carrot, onion, garlic,  
bay leaf, thyme, salt and pepper  
2 ounces unsalted butter, melted  
METHOD  
2 small heads or 1 medium head Napa cabbage  
1 cup romaine lettuce, cut into 1/4-inch julienne strips  
8 to 10 snow peas, cut into 1/4-inch julienne strips  
1 teaspoon black sesame seeds  
1
Prepare the vinaigrette: In a bowl or beaker, combine the mustard,  
tarragon, vinegar, salt and pepper. Use the immersion blender whisk  
attachment to blend in the oil in a slow, steady stream. Taste  
carefully and correct the seasonings. Set aside.  
METHOD  
2
3
4
Preheat a grill or barbeque.  
1
Prepare the vinaigrette: Place all the vinaigrette ingredients in  
beaker or tall container; use Immersion Blender to blend until  
smooth. Correct the seasonings.  
Cut the chicken breasts in half and set aside.  
Peel the garlic, place it in a saucepan with water to cover and bring  
the water to a boil. Drain and slice the garlic thin. Mix the garlic with  
the parsley and spread it underneath the skin of the chicken. Season  
the chicken with freshly ground pepper and salt, then brush it with  
olive oil.  
2
3
Preheat the oven to 425°.  
Place the chicken on a rack in a roasting pan and baste it with some  
of the butter. Roast for about 1 1/2 hours, or until just done. (The  
meat near the joints should still be very slightly pink.) Baste every 15  
or 20 minutes with the butter and the drippings.  
5
6
7
Place the chicken, skin side down, on the grill and cook it for about 6  
minutes on each side.  
4
Select 4 to 8 nice leaves from the Napa cabbage and reserve them.  
Slice the remaining cabbage into 1/4-inch julienne strips.  
Wash and dry the watercress and remove the tough stems. In a big  
bowl toss the watercress with enough vinaigrette to coat it lightly.  
5
6
Shred the meat from the breasts and thighs of the chicken.  
Heat a large skillet and add 1 to 2 tablespoons olive oil. Sauté the  
mushrooms over high heat about 4 minutes and season them with  
salt and pepper.  
Combine the chicken, cabbage, romaine and snow peas in a bowl  
and toss with enough of the vinaigrette to coat the salad nicely.  
PRESENTATION  
PRESENTATION  
Arrange the reserved Napa cabbage leaves around the edge of a large  
serving plate. Mound the salad in the center and sprinkle it with the  
sesame seeds.  
Divide the watercress among 6 salad plates. Arrange the mushrooms  
around it. Cut each chicken breast on the diagonal into 6 slices and  
arrange the slices over each plate of watercress.  
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and  
Points East and West (Random House, 1986)  
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and  
Points East and West (Random House, 1986)  
27  
28  
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 PM Page 29  
Easy Instant Mayonnaise  
Cilantro Mint Vinaigrette  
Makes about 2 cups  
This is an amazing, flavorful sauce. Use it as a marinade, as a  
sauce for fish or chicken or seafood. It is a fantastic salad dressing.  
Keeping a jar of this in the fridge will make it possible to create  
quick and very flavorful foods at any time.  
INGREDIENTS  
2 cups oil, i.e. canola, peanut, vegetable or olive oil  
2 large eggs  
1 egg yolk  
Makes 2 1/2 cups  
1 teaspoon lemon juice or white vinegar  
1 teaspoon dry mustard  
1 teaspoon kosher salt  
pinch cayenne (optional)  
1 tablespoon fresh herb (optional)  
INGREDIENTS  
1 egg yolk  
Juice and zest from 2 limes  
1 clove garlic  
1 cup rice vinegar  
1/2 teaspoon Chinese chili sauce  
1 bunch cilantro, stems removed  
1 bunch mint, stems removed  
1/2 teaspoon kosher salt  
Pinch of black pepper  
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”.  
1 1/2 tablespoons packed brown sugar  
1 1/2 cups peanut oil  
2 teaspoons dark sesame oil  
3
Put the Immersion Blender into jar, with the wand all the way to the  
bottom of the jar. Press the power switch, and pull up slowly.  
Note: Perfect mayonnaise every time. Try adding a few fresh tarragon  
or basil leaves for a wonderful flavor. Store in the refrigerator with a  
secure lid, do not keep for more then a week.  
METHOD  
1
Combine all ingredients in a tall, narrow container such as a quart  
mason jar. Use your immersion wand. Place wand at the bottom of  
the container. Press TURBO and pull up to start emulsion, then move  
wand up and down to chop ingredients and blend thoroughly. Store  
airtight in fridge for up to 5 days.  
Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist  
Recipe courtesy Wolfgang Puck  
29  
30  
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 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,  
METHOD  
Sauces & Toppings  
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. Pour all of the yeast mixture into the Chopper Bowl  
containing the flour and salt. Attach top and hold the TURBO button  
down for 15 seconds. Remove dough ball and knead by hand for a  
minute. If it is very sticky, add a bit of flour. Cover with a towel and  
let rest for 40 minutes, or cover and refrigerate up to 24 hours.  
Knead briefly to deflate and form into 1 or 2 balls. Let it rest for 15  
minute to relax dough.  
3
Shape as desired, your pizza does not have to be round. Have fun  
with it and shape it thick or thin, football shaped or round and neat.  
It will be delicious. Top your pizza with your favorite toppings. Bake  
in a very hot, 500°F preheated oven for 15-20 minutes or until  
brown and crispy. Serve hot.  
Note: Vary the dough by adding fresh herbs before mixing. Toppings  
are endless. I love basil pesto, mozzarella and Parmesan or ricotta with  
sliced garlic, parmesan and tomatoes.  
Recipe courtesy Marian Getz  
31  
32  
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 PM Page 33  
Lobster Ravioli  
with Fresh Dill Sauce  
Lobster Ravioli  
with Fresh Dill Sauce (cont.)  
Serves 6 to 8  
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. Dust a tray  
with semolina and place the ravioli on the tray. Refrigerate.  
INGREDIENTS  
1 1/2 pounds fresh pasta dough  
1 or 2 eggs, beaten lightly, for egg wash  
Semolina  
4
5
At dinnertime, while you make the sauce, bring a large pot of water  
to a boil with a little oil.  
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  
Prepare the sauce: In a saucepan, reduce the wine with 1 sprig of the  
dill and the minced shallot until 1/4 cup liquid remains. Add the  
cream and reduce it by half. Slowly whisk in the butter, a little at a  
time, until all of it is incorporated. Season to taste with salt, pepper  
and lemon juice. Set the sauce aside and keep it warm.  
1 teaspoon freshly ground white pepper  
1 small lobster, cooked  
6
7
Chop the remaining dill sprigs into 1/4 inch pieces, reserving 6 small  
sprigs for the final garnish. Set aside.  
Sauce  
Prepare the vegetables: Heat a sauté pan over medium heat and  
add the butter. When it foams, add the julienne strips of vegetables  
and sauté them until al dente. Season to taste with salt and pepper  
and reserve.  
2 cups dry white wine  
1 bunch fresh dill  
2 large shallots, minced  
1 cup heavy cream  
1 pound unsalted butter  
salt  
8
9
Add a little salt to the water, then the ravioli, and cook for 5 to 6  
minutes. Cut 1 ravioli open to see if the mousse is done. It should be  
barely cooked through as it will continue to cook in the sauce. Drain  
the ravioli.  
freshly ground white pepper  
fresh lemon juice  
Add the ravioli to the sauce with the vegetables and the reserved  
lobster meat and the chopped dill and heat just to the boiling point.  
Vegetables  
2 tablespoons unsalted butter  
1 carrot, cut into julienne strips  
1 stalk celery, cut into julienne strips  
1 leek, white part only, cut into julienne strips  
salt  
PRESENTATION  
Divide the ravioli among heated dinner plates. Spoon the sauce over  
them and garnish each plate with a small sprig of dill in the center. Serve  
immediately.  
freshly ground white pepper  
reserved dill and lobster meat  
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and  
Points East and West (Random House, 1986)  
METHOD  
1
Prepare the mousse: In a deep 2 quart bowl, puree the scallops and  
egg using the Immersion Blender. With the motor running, slowly  
pour in the cream, then add the cayenne, dill, salt and pepper. Cover  
bowl and chill.  
2
Remove the meat from the lobster tail and claws and dice it fine.  
Fold 1/4 of the meat into the mousse. Reserve the remaining meat  
for the sauce.  
33  
34  
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 PM Page 35  
Artichoke Mousse  
Fresh Basil Pesto  
Serves 4  
Makes 1 1/2 cups  
INGREDIENTS  
INGREDIENTS  
4 or 5 very large artichokes  
1 tablespoons garlic cloves  
2 lemons, halved  
4 tablespoons (2 ounces) unsalted butter, at room temperature  
about 2 tablespoons heavy cream  
salt  
2 tablespoons toasted pine nuts  
2 tablespoons fresh grated Parmesan cheese  
Juice from half a lemon  
1/2 teaspoon kosher salt  
freshly ground pepper  
1 cup packed whole basil leaves  
1 cup excellent quality fruity olive oil  
METHOD  
METHOD  
1
Trim away the leaves from the artichokes to expose the bottoms.  
Rub the cut surfaces with lemon to prevent oxidation.  
1
Combine everything but oil in the Immersion Chopper Bowl.  
Pulse to chop. Add 1/2 of the olive oil and puree till smooth adding  
more oil as needed. Carefully taste and correct seasoning. Store  
airtight for a few days or freeze to preserve color and fresh taste  
for up to 1 month..  
2
Bring a large pot of salted water to a boil. Add the juice of half a  
lemon and the artichoke bottoms, cover with a linen towel or several  
sheets of paper towels and cook until the artichokes are tender,  
40 to 50 minutes.  
3
Remove the artichokes and drain. Remove and discard the fiber from  
the center of the chokes.  
Note: Having pesto on hand is a wonderful way to add a huge boost of  
flavor to whatever you are making. I love it on sandwiches, pasta, pizza,  
salad dressings, crostinis, even on crackers and raw veggies. You can use  
all the same ingredients listed here, swap out the basil for something  
else and create many great pestos. I love sun-dried tomatoes, or ricotta  
cheese, black olives, beets, even other herbs like sage.  
4
Use the Immersion Blender to purée the artichoke bottoms with the  
butter. Pass the purée through a tamis or fine strainer into a heavy  
saucepan and heat through. Stir in the cream and correct the  
seasonings with salt, pepper and lemon juice.  
PRESENTATION  
Recipe courtesy Marian Getz  
Serve as a side dish to accompany lamb or chicken or use as a bed  
for sliced meats and poultry.  
Note: To reheat, place the mousse in a heavy saucepan, add 1  
tablespoon each of unsalted butter and heavy cream. Heat slowly,  
stirring constantly.  
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and  
Points East and West (Random House, 1986)  
35  
36  
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 PM Page 37  
Fresh Homemade  
Peanut Butter  
Baby Food Peas  
Makes 1 1/2 cups  
INGREDIENTS  
Makes about 1 cup  
2 cups fresh or frozen peas, preferably organic, thawed  
1/2 cup liquid such as water, breast milk, formula  
INGREDIENTS  
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  
METHOD  
1
Combine in beaker and puree with Immersion Blender pressing the  
TURBO button till mixture is as smooth as desired. Remove and  
store airtight for 1 day or spread mixture out in an ice cube tray and  
freeze. When solidly frozen, pop out of tray into zip to bag. Keep for  
no more than 1 month, frozen.  
1 tablespoon water  
METHOD  
1
Combine all ingredients into the Immersion Chopper Bowl. Add lid  
and motor and puree using the TURBO button for 15 seconds. Mix a  
little longer if a smoother texture is desired.  
VARIATIONS  
Most foods can be pureed for your baby using your Immersion Blender.  
Most fruits do not need added liquid. Meats and starchy vegetables  
usually do.  
Note: Use the same amounts but vary the ingredients to suit your tastes.  
Cashews and almonds are wonderful too.  
Recipe courtesy Marian Getz  
Recipe courtesy Marian Getz  
37  
38  
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 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  
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.  
When the mousse seems fairly thick, stop. This will take about 20  
seconds. Scoop mousse into pretty dessert glasses and garnish with  
more melted and cooled chocolate, fresh berries or chocolate curls  
if desired.  
Desserts  
VARIATIONS  
For raspberry mousse, omit chocolate and add 1/3 cup pureed  
raspberries. Top with additional raspberries.  
Recipe courtesy Marian Getz  
39  
40  
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 PM Page 41  
Whipped Cream  
Instant Ice Cream  
Makes 2 cups  
INGREDIENTS  
INGREDIENTS  
1 cup heavy cream  
1/4 cup sugar  
1 teaspoon vanilla  
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  
METHOD  
1
Place all ingredients into the beaker or a liquid measuring cup.  
Secure the motor base with the blending rod.  
2
3
1
Combine all ingredients into Immersion Chopper bowl and blend  
using the turbo button for 15 seconds.  
Place the immersion blending rod into the heavy cream, with the  
speed set to five.  
Recipe courtesy Marian Getz  
4
In a slow and steady fashion while the immersion blender is on, pull  
the rod up and down in the cream mixture. If the cream is very cold,  
this should only take 3 or 4 strokes. Be careful not to overwhip or  
you will have butter.  
Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist  
41  
42  
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 PM Page 43  
Recipe Notes  
Recipe Notes  
43  
44  
Download from Www.Somanuals.com. All Manuals Search And Download.  
2020ImmBlderManual 2/19/10 4:28 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. A gift receipt with date of purchase and item is also an  
acceptable proof-of-purchase. Product is intended for household use only.  
Any commercial use voids the warranty.  
This warranty covers the original retail purchaser or gift recipient. During  
the applicable warranty period within normal household use,we will  
repair or replace, at our discretion, any mechanical or electrical part  
which proves defective, or replace unit with a comparable model.  
To obtain service under the terms of this warranty,  
call Toll Free (800) 275-8273.  
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED  
WITHIN THE UNITED STATES AND DOES NOT COVER:  
Damages from improper installation.  
Defects other than manufacturing defects.  
Damages from misuse, abuse, accident, alteration, lack of proper  
care and maintenance, or incorrect current or voltage.  
Damage from service by other than an authorized dealer or  
service center.  
This warranty gives you special legal rights and you may also  
have other rights to which you are entitled which may vary from  
state to state.  
45  
46  
Download from Www.Somanuals.com. All Manuals Search And Download.  

Whirlpool Oven RS610PXGV7 User Manual
Winegard Home Theater System LNA 200 User Manual
Winegard TV Antenna RP SK01 User Manual
Winegard TV Antenna SK SWM3 User Manual
Xilinx Computer Hardware UG518 User Manual
Yamaha DVD Player DVR C300 User Manual
Yamaha Welding System EF4500iSE User Manual
Zanussi Dishwasher ZDT 5053 User Manual
Zanussi Refrigerator ZT 51 RL User Manual
Zanussi Washer Dryer WDT 1065 A User Manual