Page 2 - IMPORTANT SAFEGUARDS; SAVE THESE INSTRUCTIONS; HOUSEHOLD USE ONLY; Additional Safety Precautions
1 2 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should alwaysbe followed, including the following: 1 Read all instructions. 2 To protect against risk of electrical shock, do not put Motor Housing, Cord or Plug in water or other liquid. For detailed cleaninginstruc...
Page 3 - Table of Contents
3 4 Table of Contents Important Safeguards 1 Additional Safety Precautions 2 About Wolfgang Puck 3 Know Your Food Processor 5 Before Your First Use 7 Overload Protection Reset Switch 7 Assembling Your Food Processor 8 Assembling Your Attachments 9 Using Your Food Processor 1 1 Processing Less Than 4...
Page 4 - Know Your Food Processor; Configuration for Chopping; Configuration for Slicing/Shredding
5 Food pusher Food Chute Food Chute Door Ejector Chute Chopping Blade Spindle Work Bowl Motor Housing CONTINUOUS ONButton Storage Drawer Holds Reversible Slicingand Shredding Discs Non-Slip Feet Know Your Food Processor PULSE Button Food pusher Food Chute Food Chute Door Closed when processing into ...
Page 5 - Before Your First Use; Assembling Your
8 7 Before Your First Use Before you assemble the Food Processor,ensure that the power cord is unplugged. 1 Place the Motor Base facing you on a dry, level surface. 2 Place the Processing Bowl onto the MotorBase, the bowl will only sit correctly on thebase when the handle is at the 3 o’clockposition...
Page 6 - Assembling Your Attachments
10 Assembling Your Attachments figure 9 8 Fit the Processing Cover to the ProcessingBowl (see figure 10), and place the FoodPusher in the Feed Tube. 9 Plug the power cord into a 120V AC poweroutlet. 10 Start processing using the CONTINUOUSON or PULSE button. 11 When processing is complete, remove th...
Page 7 - Using Your Food Processor
12 Using Your Food Processor Warning! Never turn the Food Processor off by removing the lid, as a serious injury can occur from the blades and or discs. Always powerthe processor off by using the control buttons and waiting for the bladesto completely stop spinning. If the blades continue to spin wh...
Page 8 - Processing More Than 4 Cups; Processing Less Than 4 Cups
14 Processing More Than 4 Cups For processing more than 4 cups, you will need the ejector disc, and ensure that theFood Chute Door in the Processing Lid is in theopen position. See figure 12. Warning! When using the Food Processor with the Food Chute Door open, keep hands andfingers away from the Fo...
Page 9 - Processing More than 4 Cups
16 Disassembly of Your Food Processor . figure 14 Warning! Always wait for the Chopping Blade to stop moving completely before removing the Cover. 1 Remove the Processing Bowl Cover byturning counter-clockwise and liftingstraight up. 2 If using the Chopping Blade, remove theSpindle with Chopping Bla...
Page 10 - Helpful Hints; Storing Your Food Processor
18 Helpful Hints • For consistent results, you should try to process pieces of food thatare approximately equal in size. When you break, cut or tear foodinto uniform pieces before you begin processing, the finished resultswill be more uniform. More consistent processing results are alsoachieved if t...
Page 11 - Care and Cleaning
20 Ensure that your Food Processor is unplugged from the electrical outletbefore cleaning. Wipe the Base and Cord with a warm soapy cloth and wipe clean with a damp cloth. Dry thoroughly. Do not use any abrasive cleaners orscouring pads on the housing as this will damage the finish. Wash theProcessi...
Page 12 - Almond Pesto
22 Almond Pesto Makes 1/2 cup INGREDIENTS 1 cup loosely packed parsley, washed, stems removed1 cup firmly packed basil leaves2 tablespoons chopped blanched garlic1 tablespoon almonds, finely ground 3/4 cup olive oil1 teaspoon salt1 teaspoon freshly ground white pepper2 teaspoons lemon juice METHOD 1...
Page 13 - Asian Vinaigrette
24 Black and Green Tapenade with Goat Cheese Crostini Crostini are thin versions of the classic Italian Bruschetta. Tapenade isthe great olive spread of Provence. It’s a perfect combination. Makes 1 heaping cup INGREDIENTS For the Tapenade 1 cup Niçoise olives, pitted1 cup small green French olives ...
Page 14 - Caesar Vinaigrette
26 Caesar Vinaigrette Using a whole egg rather than just egg yolks results in a lighterCaesar dressing that comes together more easily. Makes about 2 cups INGREDIENTS 1 egg3 tablespoons fresh lemon juice1 tablespoon garlic, minced 1/2 teaspoon Worcestershire sauce1/4 teaspoon red pepper flakes1 tabl...
Page 15 - Cilantro-Mint Vinaigrette; Chili and Garlic Oil
28 Cilantro-Mint Vinaigrette Used in Panko-Crusted Scallops recipe see page 41. Makes 4 servings INGREDIENTS 1 egg yolkJuice of 2 limes1 1/2 tablespoons soy sauce1 medium clove garlic, chopped1 cup rice vinegar1/2 teaspoon Chinese chile sauce (optional)1/2 cup (1 bunch) cilantro leaves, coarsely cho...
Page 16 - Fresh Homemade
30 Gazpacho with Avocado Garnish Serves 6 - 8 INGREDIENTS For the Gazpacho 2 pounds sun-ripened tomatoes, cored and chopped2 celery stalks, chopped1 small red bell pepper, cored, seeded, and chopped1 large English cucumber, peeled, halved lengthwise, seeded, and chopped 1 1/2 cups good-quality canne...
Page 17 - Homemade Potato Chips; Gazpacho with
32 Homemade Potato Chips Makes 12 - 16 servings INGREDIENTS 4 pounds baking potatoes or Yukon Gold potatoes, scrubbed cleanPeanut oil for deep fryingKosher salt Seasoning possibilities Salt mixed with cayenneFreshly grated ParmesanSalt mixed with chopped fresh thyme or rosemaryThinly sliced or slive...
Page 18 - Hot Chinese Mustard Sauce; Potato Latkes
34 Hot Chinese Mustard Sauce Chinese mustard is fiery hot, so I moderate its power by creating a simple sauce which can be used in all sorts of ways. My favorite is with spring rolls. Makes 1 1/2 cups INGREDIENTS 2 tablespoons Chinese dry mustard (or Colman’s English Mustard Powder) 2 teaspoons wate...
Page 19 - Wolfgang Puck Pesto; Mayonnaise
36 Wolfgang Puck Pesto Makes 1/4 cup INGREDIENTS 12 medium fresh basil leaves, washed, dried, and coarsely chopped3 medium cloves garlic, coarsely chopped2 tablespoons pine nuts, lightly toastedPinch of salt3 tablespoons extra-virgin oil METHOD 1 In your food processor fitted with the Chopping Blade...
Page 20 - Basic Pasta Dough
38 Basic Pasta Dough Makes 8 ounces, serves 2 - 4 INGREDIENTS 1 cup flour3 large egg yolks1/2 teaspoon salt METHOD 1 In the Food Processor fitted with the Chopping Blade, combine theflour, egg yolks, salt, olive oil, and water. Process until the doughbegins to hold together, then stop the Processor ...
Page 21 - Basic Pizza Dough
40 Brunch Pizza with Scrambled Eggs and Smoked Salmon Makes 2 servings INGREDIENTS 6 ounces Pizza Dough (see page 38)Chili and Garlic Oil (see page 26)4 large eggs1/4 cup milkKosher salt and freshly ground black pepper1 tablespoon olive oil1 tablespoon unsalted butter METHOD 1 Place a pizza stone on...
Page 22 - Calzone with Artichokes Hearts
42 Panko-Crusted Scallops with Cilantro-Mint Vinaigrette Makes 4 servings INGREDIENTS Cilantro-Mint Vinaigrette (see page 27) For the scallops 1 pound fresh sea scallops, cut in half lengthwise if very largeKosher salt and freshly ground white pepper2 large eggs, beaten1/4 cup milk1/2 cup all-purpos...
Page 23 - Four Cheese Pizza
44 Pizza with Caramelized Onions and Crispy Bacon Serves 2 main course or 4 appetizer servings INGREDIENTS 1 teaspoon olive oil3 slices bacon (about 2 ounces), cut into 1/2-inch pieces1 small onion, peeled, thinly sliced2 tablespoons Mascarpone cheese1/4 cup Farmer's cheeseFreshly grated nutmegFresh...
Page 24 - Savory Crepes; Ricotta Pancakes
46 Savory Crepes Serves 4-6 INGREDIENTS 3/4 cup all-purpose flour1/4 teaspoon salt1 teaspoon sugar3 large eggs3 tablespoons unsalted butter, melted1 1/2 cups milk METHOD 1 Put the flour, salt, and sugar in the bowl of the food processor fittedwith the Processing blade and turn the processor on. With...
Page 25 - Desserts
48 Fresh Peach Melba with Raspberry Sauce Makes 6 servings INGREDIENTS For the poached peaches 3 large ripe, firm, freestone peaches2 cups water2 cups sugar1/4 cup lemon juiceGrated zest of 1 lemon For the Raspberry sauce 1 pound raspberries1/2 cup sugar2 tablespoons lemon juice METHOD 1 Bring a sau...
Page 27 - Limited Warranty; Recipe Notes
51 52 Limited Warranty This warranty covers all defects in workmanship or materials in themechanical and electrical parts, arising under normal usage and care, inthis product for a period of 12 months from the date of purchaseprovided you are able to present a valid proof-of-purchase. A validproof-o...
