TSC07_HM00240C 1/19/07 9:50 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
visit our website at wppotsandpans.com
Please read operating instructions
before using this product.
Wolfgang Puck
Five Speed Hand Mixer
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 BHM00240C Printed in China REV 1.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
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Table of Contents
Important Safeguards
Before Your First Use
About Wolfgang Puck
Know Your Hand Mixer
Features of Your Hand Mixer
Using Your Mixer
1
2
3
5
7
8
Cleaning Your Mixer
Speed Control Guide
Recipes
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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. His
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cooking innovations,
a result of blending fresh
Limited Warranty
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 in San Francisco, Chinois on
Main in Santa Monica, Vert and Trattoria del Lupo, and his latest creation,
Cut, a gourmet steakhouse in the Beverly Wilshire Hotel. Home chefs
can also share Mr. Puck’s talents through his cookbooks and, of
course, through his appliances!v
Contact Information
back
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Know Your
Hand Mixer
Motor Housing
Beater Eject Button
Twisted Wire
Beaters with
No Center Post
Speed Selector
Power Burst Button
Dough Hooks
Storage Bag
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Features of Your Hand Mixer
Using Your Mixer
Inserting Beaters and Dough Hooks
Your five speed hand mixer with power burst can hand all of your mixing
tasks from bread dough to emulsifications. The convenient power burst
button blast through the heaviest ingredients with east. A soft grip
rubberized ergonomic handle fits easily and comfortably in your hand
without slipping. The speed selector and power burst are just a thumbs
length away.
figure 1
Be sure the unit is unplugged before inserting
beaters or dough hooks. To insert the twisted
wire beaters, firmly grasp the mixer by the handle
and insert the beaters into the openings. Push
each beater in as far as it will go. The beater will
click as it locks into place. To insert the dough
hooks, ensure that the dough hook with the
plastic guide on the upper stem is placed into
the right-hand side of the hand mixer motor
housing, the dough hook without the plastic
guide will go into the left-hand side of the motor
housing (see figure 1). Plug the mixer’s power
cord into a 120 volt 60 Hz AC only outlet. Your
mixer is now ready to use.
Twisted wire beaters without center posts allow ingredients to pass
easily through the beaters without clogging. Plow through hard butter,
and add nuts and candies without having them break into tiny pieces,
and avoid spattering food out of your bowls. We have included dough
hooks to allow you to seamlessly knead dough, or incorporate your
favorite meat loaf recipes. And when your finished, place your hand
mixer in the convenient storage bag with an inside pocket for the
beaters and dough hooks.
figure 2
Removing Beaters and Dough Hooks
Be sure your hand mixer is in the “0” (Off)
position and unplugged before removing beaters
or dough hooks. Your mixer has an eject button
to easily remove beaters or dough hooks (see
figure 2). Press the eject button, and the beaters or dough hooks will drop
out of their locks for easy cleaning.
Controlling the Mixer Speed
To operate your mixer, move the speed control from the “0” (Off) position
to the desired speed (see figure 2). During operation, you may change the
speed of the mixer by selecting a new speed.
Using the Power Burst Feature
The power burst feature of your mixer is perfect for tough mixing jobs.
The power burst increases the speed to the mixers maximum at the touch
of a button. You can use this feature should you feel or hear the mixer
slowing or straining during tough mixing jobs. When you release the
power burst button, the mixer will automatically return to the selected
speed on your mixer.
Interrupting the Mixing Process
To stop your mixer during operation, move the speed control to the
“0” (Off) position. This will stop the beaters or dough hooks from turning.
Cleaning Your Mixer
Be sure the mixer is unplugged before cleaning. Do not immerse the
hand mixer motor housing or plug in water or any other liquid, simply
wipe the housing with a clean, damp cloth. The beaters and dough hooks
should be removed from the hand mixer and washed in warm, soapy
water. The beaters and dough hooks can be placed in the top rack
of your dishwasher.
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Speed Control Guide
Sugar Dough
Speed 1 - Stir
Makes about 1 1/2 pounds or two 9-inch tart shells
Always start with speed 1 when mixing ingredients as this will prevent
your ingredients from spattering out of the bowl. Speed 1 is best used
for a slow start when mixing liquid ingredients, or for combining dry and
wet ingredients that do not require heavy mixing
INGREDIENTS
1 sleeve sugar-free chocolate wafers, crumbled
2 1/3 cups cake or pastry flour
1/3 cup sugar
1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces
2 egg yolks
Speed 2 - Mix
Use when a recipe calls for combining ingredients together. Use for corn
bread, muffins, and light cream cheese spreads.
1 or 2 tablespoons heavy cream
Speed 3 - Blend
METHOD
Used for combining heavier cream cheese spreads, cake mixes, or
creaming butter and sugar.
1
Attach the beaters to the mixer. Using speed 3, mix the chilled butter
with the sugar in a medium bowl. Add the egg yolks one at a time.
Reduce speed to 1 and gradually add the flour to the butter mixture,
a third at a time. The mixture should resemble crumbles. Add the
cream. Increase the mixer speed to 3 and mix dough until
a ball is formed.
Speed 4 – Beat
Used for cake frostings, packaged puddings, whipping heavy cream.
Speed 5 – Whip
Emulsifying egg whites, mashing potatoes.
2
3
Place dough ball onto a lightly floured surface, press down into a
circle. Wrap with plastic wrap and refrigerate for at least 1 hour.
Power Burst
Use this feature when if you hear your mixer slowing or straining during
tough mixing jobs.
Use as needed.
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TSC07_HM00240C 1/19/07 9:50 PM Page 13
Heavenly Chocolate Mousse
Chocolate Chip Cookies
Serves 8
Makes about 2 1/2 dozen cookies
INGREDIENTS
INGREDIENTS
4 egg yolks
1 3/4 cups all-purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa
5 ounces bittersweet chocolate
5 ounces unsweetened chocolate
1/2 cup heavy cream
8 large egg whites
3/4 teaspoon baking soda
1/4 teaspoon salt
8 ounces (2 sticks) unsalted butter,
at room temperature, cut into small pieces
1 cup light brown sugar
2 teaspoons lemon juice
3/4 cup granulated sugar
2 large eggs
METHOD
1 1/2 teaspoons vanilla extract
1
Attach the beaters to the mixer. In a large bowl, mix egg yolks with
1/4 cup sugar until they become a pale yellow.
1 1/2 ounces bittersweet chocolate, melted over water bath or in microwave
2 cups (1/2 pound) coarsely chopped pecans or walnuts,or toasted
and cooled unsalted peanuts, coarsely chopped
1 3/4 cups semisweet chocolate chips
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3
Melt chocolate over a bain-marie or in a heat-proof bowl over
simmering water.
In small saucepan, bring cream to a boil and stir it into the
melted chocolate.
METHOD
4
5
Stir the chocolate mixture into the egg yolks and sugar. Set aside.
1
Sift together the flour, cocoa, baking soda, and salt. Set aside.
With the mixer attached with the beaters, beat egg whites and
lemon juice until they reach soft peaks. Add remaining 1/2 cup sugar
slowly with the mixer on speed 3. Increase speed to 5 and continue
to beat until whites are stiff and very shiny, approximately 7 minutes.
2
In a large bowl, soften the butter with the mixer equipped with the
beaters. Mix on speed 4 until butter is softened. Add the brown and
granulated sugars, increasing the speed to 5. After the sugar is incor-
porated, continue to mix until fluffy, stopping to scrape down sides
of bowl when necessary. Reduce speed to 3 and add the eggs, one
at a time, and the vanilla.
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Stir one third of the whites into the chocolate mixture to lighten it.
Fold in the remaining beaten egg whites, a third at a time.
3
Stop mixer, scrape in the melted chocolate, and beat until
thoroughly combined with mixer set to speed 4. Reduce speed
to lowest setting. Gradually add flour mixture, and beat just until
combined. Add nuts and chocolate chips, and again beat just until
combined. If the dough is soft, wrap in plastic wrap and refrigerate
until firm, 1 to 2 hours.
Pour into individual serving glasses or bowls and chill at last six
hours or overnight.
Note: If the chocolate and egg yolk mixture should tighten, place
the mixture back over the bain-marie, and vigorously whisk in 3 or 4
tablespoons of the beaten egg whites. The chocolate will smooth
out so you can continue with the recipe.
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5
Position rack in center of oven and preheat oven to 350°. Line two
baking trays with parchment paper.
Using a small ice cream scoop, divide the dough into mounds, about
2 tablespoons each, forming small balls of dough. (Dough can be
rolled, placed on trays, and refrigerated until needed.) Arrange the
rolled balls on the prepared baking trays, about 2 inches apart. Bake
until slightly firm to the touch, about 15 minutes, reversing trays front
to back after 7 to 8 minutes. Remove cookies from trays with a wide
metal spatula and cool on wire rack. If reusing a baking tray, cool
slightly before arranging balls of dough on it.
PRESENTATION
Serve in individual glass dishes topped with whipped cream
and shaved chocolate.
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TSC07_HM00240C 1/19/07 9:50 PM Page 15
Pizza Dough
Basic Pasta Dough
Makes four 8-inch pizzas
Makes about 1 1/2 pounds, serves 6 to 8
INGREDIENTS
INGREDIENTS
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil,
plus more for brushing
1 package active dry or
fresh yeast
1 teaspoon honey
1 1/2 cups semolina flour
1 1/2 cups all-purpose flour
2 teaspoons salt
1 cup warm water (105° to 115°)
4 large eggs
Toppings of your choice
2 tablespoons olive oil
METHOD
METHOD
1
In a small mixing bowl dissolve the yeast and honey with 1/4 cup
of the warm water.
1
In a large bowl, combine salt and flours.
2
3
Fit the mixer with the dough hooks.
2
Create a well in the middle of the flour. Crack the eggs and place
them in the well; pour oil over eggs.
In a large bowl, use speed 1 to mix flour and salt thoroughly for
4 to 5 seconds. Increase speed to 3 and add the oil and the yeast
mixture to the flour. Slowly add the remaining 3/4 cup of warm
water. As you are mixing, all of the dough from the sides of the
bowl must be incorporated. A ball will start to form; continue
beating for 5 minutes.
3
With the mixer fitted with the dough hooks, begin kneading the
dough with the mixer on speed 3. Increase the speed to 5 and knead
until a ball is formed.
4
Make sure to knead all of the remaining flour which may be on
bottom or sides of bowl. Continue to knead ball by hand onto a
lightly floured surface until a smooth ball is achieved.
4
5
Turn the dough onto a lightly floured surface and continue to knead
by hand 2 or 3 minutes longer. The dough should be smooth and firm.
Cover the dough with clean, damp towel and let it rise in a warm spot for
30 minutes.
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6
Wrap in plastic wrap and let rest at room temperature for
30 minutes.
Cut dough into 4 equal pieces and roll out 1 piece at a time, keeping
the remaining dough wrapped until needed. Cut as desired.
Divide the dough into 4 equal parts and roll into balls.
Work each ball by pulling down the sides and tucking under the
bottom. Repeat 4 or 5 times. Then on a smooth, unfloured surface,
roll the ball under the palm of your hand until the top of the dough is
smooth and firm, about 1 minute. Cover the dough with a clean,
damp towel and let rise in a warm place for 15 minutes. At this point,
the balls can be wrapped in plastic wrap and refrigerated for up to
2 days. Make sure you wrap loose, but secure enough that the
dough does not ooze out.
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Place a pizza stone on the middle rack and preheat the oven
to 500°.
To prepare each pizza,dip the ball of dough into flour, shake off
excess flour, place dough on a clean, lightly floured surface, and start
to stretch the dough. Press down on the center, spreading the dough
to form an 8-inch circle, with outer border a little thicker than the
inner circle. Lightly brush the inner circle of the dough with oil and
arrange the toppings of your choice over the inner circle.
8
Using a lightly floured baker's peel or a rimless flat baking tray,
slide pizza onto the baking stone and bake until the pizza crust
is nicely browned,10 to 12 minutes. Transfer the pizza to a firm
surface and cut into slices with a pizza cutter or very sharp
knife. Serve immediately.
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TSC07_HM00240C 1/19/07 9:50 PM Page 17
Buttermilk Biscuits
Recipe Notes
Makes 20 to 22 biscuits
INGREDIENTS
2 3/4 cups all-purpose flour
1 1/2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons salt
1/4 teaspoon baking soda
10 tablespoons (5 ounces) chilled unsalted butter, cut into small pieces
1/4 cup minced onion
1 tablespoon chopped fresh or 2 teaspoons dried thyme
1 cup buttermilk
1 or 2 tablespoons milk or cream
1/4 cup grated Parmesan cheese, optional
METHOD
1
With the mixer fitted with the beaters, mix the flour, sugar, baking
powder, salt and baking soda in a large bowl on speed 1.
2
Add the onion, thyme, and chilled butter pieces. Increase mixer speed
to 4 and blend chilled butter into batter. Reduce speed to 2 and slowly
add the buttermilk.
3
When dough comes together, remove the beaters and attach
the dough hooks. Continue to knead on speed 3 until a round ball
is formed.
4
5
6
Place dough ball onto well-floured surface and, with a rolling pin,
roll out dough to 1-inch thickness.
Cut biscuits with biscuit cutter, and place onto a parchment lined
baking sheet. Refrigerate for at least 1 hour before baking.
Preheat oven to 350°. Brush the tops of biscuits with milk or cream,
and then sprinkle with Parmesan cheese. Bake 25-30 minutes, or
until golden brown.
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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 CANADA 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
province to province.
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