Wolfgang Puck Electric Cookie Press BECP0020 User Manual

Cookie Press manualv4 1/9/09 12:49 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 wphousewares.com  
Please read operating instructions  
before using this product.  
Wolfgang Puck  
Electric Cookie Press  
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 BECP0020 Printed in China REV 4.0  
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary  
to Wolfgang Puck World Wide.  
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Cookie Press manualv4 1/9/09 12:49 PM Page 3  
Table of Contents  
Important Safeguards  
1
Before Your First Use  
About Wolfgang Puck  
Know Your Cookie Press  
Assembly Instructions  
Instructions for Making Cookies  
Refilling the Cookie Press  
Helpful HInts  
2
3
5
7
9
10  
11  
Cookie Shapes  
12  
Pastry Tip Shapes  
Care and Cleaning  
Storage  
13  
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  
14  
15  
Recipes  
16  
34  
cooking innovations,  
a result of blending fresh  
Limited Warranty  
Contact Information  
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, 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!  
back cover  
3
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Cookie Press manualv4 1/9/09 12:49 PM Page 5  
Know Your  
Tube  
Cookie Press  
Motor Body  
Cam  
Shaft  
Pastry Tip Cover  
Pastry Tip Adapter  
Cam Disc  
Tube Cover  
Press Disc  
On/Off Button  
5
6
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Cookie Press manualv4 1/9/09 12:49 PM Page 7  
Assembly Instructions  
Assembly Instructions  
1
Align the arrows on the Cam Disc  
with the arrows on the Motor Body  
(See Figure 1).  
7
Align the long ridges on the inside of  
the Tube with the outside contours of  
the assembled 2 Discs. The arrow on  
the Tube will line up with the arrow on  
the Motor Body (See Figure 6). Grasp  
Tube firmly and turn clockwise until the  
top arrow on the Tube lines up in the  
LOCK position. (See Figure 7)  
2
Attach Press Disc to the Cam Disc  
by inserting stem of the Cam Shaft into  
the Cam Disc’s center hole. Fit the  
Shaft all the way inside the unit.  
Press firmly then turn clockwise. You  
will hear a click as it snaps in place  
(See Figure 2).  
Figure 1  
8
Your Cookie Press is now fully  
assembled and ready for use.  
3
The outside contours of the 2 Discs will  
line up (See Figure 3).  
NOTE: Turn Cam Disc one click counter-  
clockwise if Shaft is difficult to insert into  
Motor Body.  
4
Select a Disc and place it inside the  
Tube Cover. Then place the Tube Cover  
onto the Tube, turning clockwise until  
locked (See Figure 4).  
Figure 2  
5
If a Pastry Tip is to be used, refer to  
Figure 5 and fit the desired Tip over the  
Pastry Tip Adapter and secure it with  
the Pastry Tip Cover. Place the Pastry  
Tip Assembly inside the Tube Cover.  
Then place the Tube Cover onto the  
Tube turning clockwise until locked.  
Figure 5  
Figure 6  
Figure 7  
Figure 3  
6
With a spoon or spatula, load freshly  
prepared cookie dough or filling.  
NOTE: To ensure proper operation, do not  
fill the Tube past the MAX Fill Line. DO NOT  
OVERFILL!  
Figure 4  
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Cookie Press manualv4 1/9/09 12:49 PM Page 9  
Instructions for Making Cookies  
Refilling the Cookie Press  
The proper consistency of cookie dough is very important. If the dough  
is too stiff, it won’t release from the Cookie Press. If the dough is too soft  
or sticky, chill in the refrigerator for 15 minutes. For best results, use the  
recipes in this booklet until you get a feel for the proper consistency of  
the dough. We do not recommend using store-bought refrigerated  
cookie doughs.  
1
Unplug the Cookie Press.  
2
Hold the Handle of the Motor Body with one hand. With the other  
hand turn the Tube counter-clockwise until the arrow from the Motor  
Body lines up with the arrow on the Tube, the unlock position.  
3
Fill the Tube with freshly prepared cookie dough up to the MAX  
Fill Line.  
NOTE: To ensure proper operation, do not fill the Tube past the MAX  
Fill Line. DO NOT OVERFILL!  
1
Plug the fully assembled and filled Cookie Press into a standard 120V  
AC outlet.  
4
Attach the Tube to the Motor Body. Align the arrow on the  
Tube with the arrow on the Handle. Grasp the Tube firmly and  
turn clockwise until the top arrow on the Tube lines up in the  
LOCK position.  
2
Stand the Cookie Press upright and press against the surface of the  
cookie sheet. The Cookie Press has been specially designed for  
thumb operation, which provides better balance for placing the  
cookie shapes on the cookie sheets.  
5
Your Cookie Press is ready for use again.  
3
When the Tube is filled with cookie dough and the ON/OFF Button  
is pressed, the Press Disc pushes downward, forcing the dough  
through the Disc or Tip to form an attractive cookie or decoration.  
NOTE: Sometimes it may be necessary to disassemble and clean the  
entire Cookie Press before refilling. For example, if you wish to use a  
different type of dough or if dough has built up in the Cam Disc and is  
preventing optimal performance. In these cases, clean and re-assemble  
your Cookie Press. as directed in this manual. Always practice food  
safety guidelines.  
4
Holding the Cookie Press in position against the cookie sheet press  
and hold the ON/OFF Button until the air pockets have been  
removed and the dough starts to emerge from the openings in the  
Cookie Disc.  
5
Press a cookie for 2 seconds and note the result.  
NOTE: The time to press each cookie will be based on the desired  
thickness and shape of your cookie and the dough you are using.  
Experiment with varying times and pressures until the desired cookie  
thickness is achieved.  
6
Release the ON/OFF Button and quickly step to the next position  
on the cookie sheet.  
9
10  
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Cookie Press manualv4 1/9/09 12:49 PM Page 11  
Helpful Hints  
Cookie Shapes  
We do not recommend using store-bought refrigerated  
cookie doughs.  
Choose from any one of the Cookie Discs below to make beautiful  
bakery-style cookies.  
Avoid greased or nonstick cookie sheets, as they will not hold the  
shape of the cookie as well.  
When a recipe calls for butter and margarine, both must be used.  
Do not substitute one with the other.  
Dough should be pliable enough to easily emerge from the Disc and  
stick on the cookie sheet.  
If dough is too soft or sticky, refrigerate for 15 minutes, or beat  
in a small amount of flour. If the dough is too stiff, mix in the yolk  
of one egg.  
Once dough has been loaded, use it immediately.  
Cookie dough that has been refrigerated overnight will be too stiff  
and will not work properly.  
Some doughs and Discs work better when you move faster, and  
some when you move slower. After some practice with rhythm and  
timing, the shapes will improve.  
Use Discs with cookie dough for the preparation of cookies.  
Use Pastry Tips with soft dough for decorating canapes, candies,  
cookies, desserts, pastry fillings, etc.  
If dough is not moist enough to hold the decorations, lightly brush a  
little water, milk, honey or a little egg white where decorations are to  
be placed.  
The amount of cookies per batch will vary with each recipe, the  
Cookie Disc used, and the thickness of the cookies.  
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Cookie Press manualv4 1/9/09 12:49 PM Page 13  
Pastry Tip Shapes  
Care and Cleaning  
Choose any of the Pastry Tips to decorate and add textures, colors, or  
flavors to cookies, cakes and candies. Below is a sample of what can be  
done with a few of the tips.  
To keep your Cookie Press operating properly, we recommend cleaning  
after each recipe.  
1
Unplug the Cookie Press.  
BASIC ROUND TIP (TIP #1)  
2
Hold the Tube pointing down with one hand and turn the Tube  
Cover counter-clockwise. This will unlock the Tube Cover and the  
Cookie Disc or Tip. Remove the Disc or Tip Assembly and set all  
parts aside.  
Use this tip to fill cream puffs or jelly doughnuts.  
CROWN TIP (TIP #5)  
The bottom edge is flat and the top is ridged. Use this tip to decorate  
fruits, vegetables or crackers, and to prepare beautiful canapes with  
delicious cream cheese spreads.  
3
Hold the Handle of the Motor Body with one hand. With the other  
hand turn the Tube counter-clockwise until the arrow from th e  
Motor Body lines up with the arrow on the Tube, the unlock position.  
4
Remove the Tube from the Motor Body. Pull the Cam Shaft with  
Press Disc out of the Motor Body. Rinse and dry thoroughly.  
CAUTION: Avoid any contact with liquid to the inside of the Motor Body.  
5
Remove the Cam Disc from the Motor Body. Using the two Grips on  
the Cam Disc, firmly turn the Disc counter-clockwise until the Disc  
lifts out easily.  
6
7
Clean the Cam Disc with soapy water. Rinse and dry thoroughly.  
Have fun and experiment with different motions while decorating  
cookies: a back and forth motion creates a “ribbon” effect. Create soft  
swirls by using a circular motion.  
Wash all removable parts and accessories used immediately after  
each use in warm, soapy water. Rinse and dry thoroughly. Do not  
wash in dishwasher.  
8
Cookie Discs and Pastry Tips are made of Stainless Steel and should  
be cleaned with a soft cloth or sponge. Dry immediately after  
cleaning to avoid spotting. Do not put Discs or Tips into dishwasher,  
as they will discolor.  
9
Wipe the exterior of the Motor Body with a soft, damp cloth. Dry  
thoroughly.  
10 Do not use steel wool, scouring pads or abrasive cleansers as they  
will damage the finish.  
11 As Cookie Discs and Pastry Tips get older, they may darken in color.  
This is normal and in no way interferes with the use of the product.  
12 A stiff brush will aid in cleaning the inside of the Tube and  
Pastry Tips.  
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Cookie Press manualv4 1/9/09 12:49 PM Page 15  
Storage  
1
Clean the Cookie Press as instructed above.  
2
3
When the unit is not in use, be sure to leave it unplugged.  
Store the Cookie Press and parts in its original box in a clean, dry  
location.  
Recipes  
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Cookie Press manualv4 1/9/09 12:49 PM Page 17  
Deb’s Spritz Cookies  
Easy Lemon Kisses  
Makes approximately 6 dozen cookies  
Makes 48 cookies  
INGREDIENTS  
INGREDIENTS  
3 1/2 cups all-purpose flour  
1 teaspoon baking powder  
1/4 teaspoon salt  
1 18.25-ounce box lemon cake mix  
2 large eggs, beaten  
1/4 cup canola oil  
1 1/2 cups unsalted butter  
1 cup sugar  
1 teaspoon fresh grated lemon zest  
Sugar to sprinkle on cookies (optional)  
1 egg  
1 teaspoon vanilla  
METHOD  
1/2 teaspoon almond extract  
2 teaspoons orange zest  
Food coloring, if desired  
1
Preheat oven to 350 degrees.  
2
Combine all ingredients and mix together well. Fill cookie press to fill  
line. Fit cookie press with star cookie disc (#6).  
METHOD  
3
Turn out cookies on cookie sheet one to two inches apart. If desired,  
sprinkle with sugar.  
1
Preheat oven to 350 degrees.  
2
3
Stir together flour, baking powder and salt. Set aside.  
4
Bake at 350 degrees for 10 minutes. Let cool.  
In a separate bowl, beat the butter with a mixer until softened.  
Add sugar and mix until light and fluffy. Add egg, vanilla, almond  
extract, and orange zest. Beat well.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
4
5
Gradually add flour mixture and beat until well mixed. If desired,  
you can tint the dough with food coloring.  
Place parchment paper on a cookie sheet. Load the cookie  
press with the dough, and turn out cookies 1 to 2 inches apart.  
Add sprinkles or sprinkle with sugar if desired.  
6
Bake at 350 degrees for 10 minutes  
TIP  
To make the sprinkles stick better, brush dough with egg wash before  
adding the sprinkles. To make an egg wash, beat 1 egg white with 2  
teaspoons water.  
To ensure easy passage through the cookie press, do not chill dough.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
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Cookie Press manualv4 1/9/09 12:49 PM Page 19  
Peanut Butter Spritz Cookies  
Cheese Straws  
Makes approximately 40 cookies  
Makes about 10 dozen  
INGREDIENTS  
INGREDIENTS  
1 18.25 ounce box butter recipe yellow cake mix  
2 large eggs  
1/2 cup creamy peanut butter  
2 tablespoons cream  
1 1/2 cups butter, softened  
8 ounces sharp cheddar cheese, shredded  
8 ounces mild cheddar cheese, shredded  
1 1/2 teaspoons salt  
1 teaspoon freshly ground black pepper  
3/4 teaspoon cayenne  
METHOD  
4 cups all-purpose flour  
1
Preheat oven to 350 degrees.  
2
Using a mixer, combine cake mix, eggs, peanut butter and cream.  
Mix well.  
METHOD  
1
Preheat oven to 350 degrees.  
3
Load the cookie press with the dough, and turn out cookies 1 to 2  
inches apart on an ungreased cookie sheet.  
2
Beat the first 5 ingredients at medium speed using a mixer until  
blended. Gradually add flour, beating just until combined well.  
4
Bake at 350 degrees for 10 minutes.  
3
4
5
Load the cookie press with the dough 2/3 full. Fit the cookie press  
with the star-shaped disc (#6).  
TIP  
On parchment-lined baking sheets make long ribbons the length of  
the cookie sheet with the dough. Cut the ribbons into 2-inch pieces.  
To ensure easy passage through the cookie press, do not chill dough.  
Bake at 350 degrees for 12-15 minutes or until lightly browned.  
Remove to wire racks to cool.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
TIP  
To ensure easy passage through the cookie press, do not chill dough.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
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Cookie Press manualv4 1/9/09 12:49 PM Page 21  
Deviled Eggs  
Fat-Free Chocolate Chewies  
Makes 4 - 6 Servings  
Makes 3 dozen cookies  
INGREDIENTS  
INGREDIENTS  
12 hard boiled eggs, peeled and halved  
1/4 cup mayonnaise  
2 ounces cream cheese  
4 tablespoons unsalted butter, room temperature  
1/2 teaspoon salt  
1/2 teaspoon freshly ground pepper  
1/2 teaspoon red pepper sauce  
1/4 teaspoon dry mustard  
1/3 cup cocoa powder  
3 tablespoons unbleached all-purpose flour  
2 1/4 cups powdered sugar  
1/2 teaspoon kosher salt  
1 teaspoon vanilla extract  
2 large egg whites  
METHOD  
1
Preheat oven to 325 degrees.  
METHOD  
2
In bowl of food processor, combine ingredients in order listed.  
Process until soft dough forms.  
1
Remove the yolks from the eggs, and set whites aside.  
2
Place the yolks with all of the other ingredients in food processor  
and puree until smooth.  
3
Fill cookie press to MAX line. Attach a disk which has a large  
opening (Try #5 or #6).  
3
Place the mixture in the cookie press, filling 3/4 full. Fit the cookie  
press with the star-shaped pastry tip (#6) and fill each of the egg  
halves with the filling. Garnish with caviar or olive slices if desired.  
4
5
Press onto foil-lined cookie sheets.  
Bake for 15-20 minutes or until surface of cookies is dry but soft in  
the center when pressed.  
6
Please note, these cookies will spread and will not keep the exact  
shape of the disk.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef  
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Cookie Press manualv4 1/9/09 12:49 PM Page 23  
Savory Cheddar Cheese Straws  
Lemon Butter Cookies  
Makes 4 dozen straws  
Makes 6 dozen cookies  
INGREDIENTS  
INGREDIENTS  
1 2/3 cups unbleached all-purpose flour  
1 tablespoon dry mustard powder  
1 teaspoon cayenne pepper (or to taste)  
1 teaspoon onion powder, optional  
2 teaspoons kosher salt  
2 1/4 cups unbleached all-purpose flour  
3/4 cup powdered sugar  
1/3 cup granulated sugar  
1 cup unsalted butter, softened  
1/2 teaspoon kosher salt  
1 large egg  
1/4 teaspoon baking soda  
1/2 cup unsalted butter, softened  
8 ounces extra sharp cheddar cheese, shredded  
1/2 teaspoon extra kosher salt, for sprinkling on tops  
4 large egg yolks  
1 tablespoon fresh lemon zest, very finely grated using a microplane  
1 tablespoon fresh lemon juice  
1 teaspoon pure lemon oil or extract  
METHOD  
METHOD  
1
Preheat oven to 425 degrees.  
1
Preheat oven to 350 degrees.  
2
In bowl of food processor combine all ingredients except for last  
measure of kosher salt in order listed.  
2
Combine ingredients in food processor in order listed. Pulse until  
a smooth dough forms.  
3
4
5
6
Pulse until a dough ball forms. Then, process for 30 seconds until  
dough is uniformly smooth and no visible bits of cheese remain.  
3
Fill cookie press to MAX line. Attach a disk which has a large  
opening (Try #5 or #6).  
Fill cookie press to MAX line. Attach a disk which has a large  
opening (Try #5 or #6).  
4
5
Press cookies onto foil-lined cookie sheets.  
Bake 8-10 minutes.  
Press onto foil-lined cookie sheets and sprinkle tops of each straw  
with a bit of the reserved kosher salt.  
Bake 15-20 minutes or until deep golden brown and crisp.  
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef  
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef  
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Cookie Press manualv4 1/9/09 12:49 PM Page 25  
Coconut Tea Cookies  
Holiday Butter Cookies  
Makes 6 dozen cookies  
Makes 6 dozen cookies  
INGREDIENTS  
INGREDIENTS  
1/2 cup solid white shortening  
1/2 cup unsalted butter, softened  
4 tablespoons cream cheese, softened  
1 cup granulated sugar  
1 cup unsalted butter, softened  
3/4 cup granulated sugar  
1 large egg  
1 teaspoon vanilla extract  
1 large egg  
1 teaspoon butter vanilla extract  
1/2 teaspoon kosher salt  
1/4 teaspoon baking powder  
2 1/4 cups unbleached all-purpose flour  
Food coloring, sprinkles, jimmies and colored sugar as desired  
2 teaspoons coconut extract  
1 teaspoon butter vanilla extract  
1/4 teaspoon baking soda  
1 teaspoon kosher salt  
2 1/4 cups unbleached all-purpose flour  
1/2 cup shredded sweetened coconut flakes, for topping  
METHOD  
1
Preheat oven to 375 degrees.  
METHOD  
2
With an electric mixer, cream the butter and sugar until uniformly  
blended, about 1 minute. Scrape bowl.  
1
Preheat oven to 375 degrees.  
2
Combine ingredients in food processor in order listed except for the  
coconut flakes. Pulse until a smooth dough forms.  
3
Add egg, vanilla and butter vanilla and mix for 1 minute. Scrape  
bowl again.  
3
Fill cookie press to MAX line. Attach a disk which has a large  
opening (Try #5 or #6).  
4
Add salt, baking powder and flour, and mix on lowest speed just  
until dry ingredients are incorporated. Add a few drops of food  
coloring, if desired.  
4
5
6
Press cookies onto foil-lined cookie sheets.  
Sprinkle the coconut flakes evenly over cookies.  
Bake for 10-15 minutes.  
5
6
Fill cookie press to MAX line; attach desired disk; press cookies out  
onto foil-lined cookie sheets. Top with desired sprinkles.  
Bake for 10-15 minutes.  
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef  
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef  
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Cookie Press manualv4 1/9/09 12:49 PM Page 27  
Classic Spritz Cookies  
Buttery Gingersnap Cookies  
Makes 6 dozen cookies  
Makes 7 dozen cookies  
INGREDIENTS  
INGREDIENTS  
1 cup unsalted butter, softened  
1/2 cup granulated sugar  
1 large egg  
3/4 cup unsalted butter, softened  
3/4 cup dark brown sugar, packed  
3/4 cup molasses  
1 teaspoon vanilla extract  
1/2 teaspoon kosher salt  
2 1/2 cups unbleached all-purpose flour  
1 large egg  
2 teaspoons vanilla extract  
1/2 teaspoon kosher salt  
1 teaspoon baking soda  
4 cups unbleached all-purpose flour  
2 teaspoons ground cinnamon  
1 teaspoon ground cloves  
2 teaspoons ground ginger  
1/2 teaspoon ground nutmeg  
1 teaspoon ground allspice  
METHOD  
1
Preheat oven to 375 degrees.  
2
With an electric mixer, cream the butter and sugar until uniformly  
blended, about 1 minute. Scrape bowl.  
3
Add egg and vanilla and mix for 1 minute. Scrape bowl again.  
4
Add remaining ingredients and mix on lowest speed just until dry  
ingredients are incorporated.  
METHOD  
1
Preheat oven to 375 degrees.  
5
6
Fill cookie press to MAX line; attach desired disc; press cookies onto  
foil-lined cookie sheets.  
2
With an electric mixer, cream the butter and sugar until uniformly  
blended, about 1 minute. Scrape bowl.  
Bake for 8-10 minutes.  
3
4
5
6
Add molasses, egg and vanilla and mix for 1 minute. Scrape bowl  
again.  
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef  
Add remaining ingredients and mix on lowest speed just until dry  
ingredients are incorporated.  
Fill cookie press to MAX line; attach desired disc; press cookies onto  
foil-lined cookie sheets.  
Bake for 10-15 minutes.  
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef  
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Cookie Press manualv4 1/9/09 12:49 PM Page 29  
Whipped Cream Frosting  
Homemade Colored Decorator  
Sugar Crystals  
Makes 1 1/2 cups  
INGREDIENTS  
Makes 1 cup  
1 cup heavy whipping cream  
1/2 teaspoon vanilla extract  
INGREDIENTS  
1 cup granulated sugar  
1/4 cup powdered sugar  
4 - 8 drops desired food coloring  
Zipper-top plastic bag  
Sprinkles, jimmies, coconut or colored sugar, for decorating, as desired  
METHOD  
METHOD  
1
Whip cream, vanilla and powdered sugar until stiff peaks form.  
Fill cookie press to MAX line.  
1
Combine sugar and food coloring in zipper-top bag.  
2
3
4
5
2
3
Close top and shake vigorously until sugar is uniformly colored.  
Attach one of the pastry tips.  
If any spots of darker color remain, press bag between fingers to  
incorporate into sugar.  
Decorate cookies with frosting as desired.  
Top with sprinkles.  
4
5
Shake again.  
Use this sugar to decorate cookies  
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef  
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef  
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Cookie Press manualv4 1/9/09 12:49 PM Page 31  
Recipe Notes  
Recipe Notes  
31  
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Cookie Press manualv4 1/9/09 12:49 PM Page 33  
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.  
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