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Wolfgang Puck BFPR0040 - page 1
W olfgang Puck IMPORT ANT NO TICE PLEASE DO NO T RETURN T O ST ORE. If y ou hav e any problems with this unit, contact C onsumer Relations for service PHONE: 1-800-27 5-827 3 or visit our w ebsite at www . wphousew ares. com Please read oper ating instructions befor e using this product. Please k eep original box and packing mat erials in the e ven ...
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Wolfgang Puck BFPR0040 - page 2
1 2 IMPORT ANT S AFEGU ARDS When using electrical appliances, basic safety pr ecautions should alwa ys be follo wed, including the follo wing: 1 Read all instructions. 2 T o protect against risk of electrical shock, do not put Mot or Housing, Cor d or Plug in water or other liquid. F or detailed cleaning instructions see the section mark ed ‘Care ...
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Wolfgang Puck BFPR0040 - page 3
3 4 T able of Cont ents Important Safeguar ds 1 Additional Saf ety Precautions 2 About W olfgang Puck 3 Know Y our Food Pr ocessor 5 Befor e Y our First Use 7 Ov erload Prot ection Reset Switch 7 Assembling Y our F ood Proc essor 8 Assembling Y our A ttachments 9 Using Y our Food Pr ocessor 1 1 Proc essing Les s Than 4 Cups 13 Proc essing Mor e Tha ...
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Wolfgang Puck BFPR0040 - page 4
5 Food pusher Food Chut e Food Chut e Door Ejector Chut e Chopping Blade Spindle W ork Bowl Motor Housing CONTINUOUS ON Button Stor age Dra wer Holds Rev ersible Slicing and Shredding Discs Non-Slip Feet Kno w Y our F ood Proc essor PULSE Button Food pusher Food Chut e Food Chut e Door Closed when processing int o bowl; Open when ejecting Ejector C ...
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Wolfgang Puck BFPR0040 - page 5
8 7 Befor e Y our First Use Befor e you assemble the F ood Proc essor , ensure that the po wer c ord is unplugged. 1 Place the Mot or Base facing you on a dry , lev el surface. 2 Place the Pr ocessing Bo wl onto the Motor Base, the bo wl will only sit correctly on the base when the handle is at the 3 o’ clock position, see figure 1. 3 Rotate the ...
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Wolfgang Puck BFPR0040 - page 6
10 Assembling Y our A ttachments figure 9 8 Fit the Proc essing Co ver t o the Proc essing Bowl ( see figure 10), and plac e the Food Pusher in the Feed T ube. 9 Plug the pow er cor d into a 120V A C pow er outlet. 10 Start proc essing using the CONTINUOUS ON or PULSE button. 11 When proc essing is complet e, remo v e the Spindle and Blade from the ...
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Wolfgang Puck BFPR0040 - page 7
12 Using Y our Food Pr oces sor W arning! Nev er turn the Food Pr ocessor off b y remo ving the lid, as a serious injury can occur fr om the blades and or discs. Alwa ys po wer the proc essor off by using the c ontrol butt ons and waiting for the blades to c ompletely stop spinning. If the blades c ontinue to spin while the swit ch is off, unplug f ...
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Wolfgang Puck BFPR0040 - page 8
14 Pr oces sing Mor e Than 4 Cups For pr ocessing mor e than 4 cups, you will need the ejector disc, and ensur e that the Food Chut e Door in the Proces sing Lid is in the open position. See figure 12. W arning! When using the Food Pr ocessor with the Food Chut e Door open, keep hands and fingers aw ay fr om the Food Ejector Chut e. NEVER reach int ...
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Wolfgang Puck BFPR0040 - page 9
16 Disassembly of Y our F ood Proc essor . figure 14 W arning! Alwa ys wait f or the Chopping Blade to st op moving c ompletely befor e remo ving the Co ver . 1 Remo ve the Pr ocessing Bo wl Co ver b y turning count er-clockwise and lifting str aight up. 2 If using the Chopping Blade, r emov e the Spindle with Chopping Blade attached. Depres s the ...
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Wolfgang Puck BFPR0040 - page 10
18 Helpful Hints • For c onsistent r esults, you should try to pr ocess pieces of food that are appr o ximately equal in size. When y ou break, cut or tear food into uniform piec es before y ou begin processing, the finished r esults will be more unif orm. More consis tent proc essing r esults are also achiev ed if the container is not ov erloade ...
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Wolfgang Puck BFPR0040 - page 11
20 Ensure that y our Food Proc essor is unplugged from the electrical outlet befor e cleaning. Wipe the Base and Cor d with a warm soap y cloth and wipe clean with a damp cloth. Dry thoroughly . Do not use any abr asive cleaners or scouring pads on the housing as this will damage the finish. W ash the Proc essing Bowl, C ov er and all attachments ( ...
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Wolfgang Puck BFPR0040 - page 12
22 Almond Pest o Mak es 1/2 cup INGREDIENTS 1 cup loosely packed parsle y , washed, stems r emov ed 1 cup firmly packed basil lea ves 2 tablespoons chopped blanched garlic 1 tablespoon almonds, finely ground 3/ 4 cup olive oil 1 teaspoon salt 1 teaspoon fr eshly ground whit e pepper 2 teaspoons lemon juic e METHOD 1 In the Food Pr ocessor fitt ed w ...
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Wolfgang Puck BFPR0040 - page 13
24 Black and Gr een T apenade with Goat Cheese Cr ostini Crostini are thin v ersions of the classic Italian Bruschetta. T apenade is the great oliv e spread of Prov ence. It’s a perf ect combination. Mak es 1 heaping cup INGREDIENTS For the T apenade 1 cup Niçoise oliv es, pitted 1 cup small green Fr ench oliv es (Picholine), pitt ed 1/ 4 cup ov ...
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Wolfgang Puck BFPR0040 - page 14
26 Caesar V inaigr ette Using a whole egg rather than jus t egg yolks results in a lighter Caesar dressing that c omes together more easily . Mak es about 2 cups INGREDIENTS 1 egg 3 tablespoons fresh lemon juic e 1 tablespoon garlic, minced 1/2 t easpoon W orcest ershire sauc e 1/ 4 teaspoon red pepper flak es 1 tablespoon Dijon mustar d 2 ancho vy ...
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Wolfgang Puck BFPR0040 - page 15
28 Cilantr o-Mint V inaigr ette Used in Pank o-Crusted Scallops recipe see page 4 1. Mak es 4 servings INGREDIENTS 1 egg y olk Juice of 2 limes 1 1/2 tablespoons so y sauce 1 medium clo ve garlic, chopped 1 cup rice vinegar 1/2 t easpoon Chinese chile sauce ( optional) 1/2 cup (1 bunch) cilantr o leav es, coarsely chopped 6 sprigs mint leav es 1/2 ...
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Wolfgang Puck BFPR0040 - page 16
30 Gazpacho with A v ocado G arnish Serves 6 - 8 INGREDIENTS For the Gazpacho 2 pounds sun-ripened tomat oes, cored and chopped 2 celery stalks, chopped 1 small red bell pepper , cor ed, seeded, and chopped 1 large English cucumber , peeled, halv ed lengthwise, seeded, and chopped 1 1/2 cups good-quality canned t omato juice or V -8 1/2 cup v egeta ...
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Wolfgang Puck BFPR0040 - page 17
32 Homemade Potat o Chips Mak es 12 - 16 servings INGREDIENTS 4 pounds baking potatoes or Y ukon Gold potatoes, scrubbed clean Peanut oil for deep frying K osher salt Seasoning possibilities Salt mix ed with cay enne Freshly gr ated Parmesan Salt mix ed with chopped fresh thyme or r osemary Thinly slic ed or sliver ed truffles METHOD 1 If the potat ...
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Wolfgang Puck BFPR0040 - page 18
34 Hot Chinese Mustar d Sauce Chinese mustard is fiery hot, so I modera te its pow er by creating a simple sauce which can be used in all sorts of w ay s. My fa vorite is with spring rolls. Mak es 1 1/2 cups INGREDIENTS 2 tablespoons Chinese dry mustar d ( or Colman’s English Mus tard Po wder) 2 teaspoons w ater 2 tablespoons rice wine vinegar 1/ ...
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Wolfgang Puck BFPR0040 - page 19
36 W olfgang Puck Pest o Mak es 1/ 4 cup INGREDIENTS 12 medium fresh basil lea ves, w ashed, dried, and coarsely chopped 3 medium clo ves garlic, coarsely chopped 2 tablespoons pine nuts, lightly toast ed Pinch of salt 3 tablespoons e xtra-vir gin oil METHOD 1 In y our food proc essor fitted with the Chopping Blade pr ocess the basil, garlic, nuts, ...
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Wolfgang Puck BFPR0040 - page 20
38 Basic Pas ta Dough Mak es 8 ounces, serves 2 - 4 INGREDIENTS 1 cup flour 3 large egg y olks 1/2 t easpoon salt METHOD 1 In the Food Pr ocessor fitt ed with the Chopping Blade, combine the flour , egg yolks, salt, oliv e oil, and water . Proc ess until the dough begins to hold t ogether , then stop the Pr ocessor and pinch the dough to t est it. ...
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Wolfgang Puck BFPR0040 - page 21
40 Brunch Pizza with Scr ambled Eggs and Smok ed Salmon Mak es 2 servings INGREDIENTS 6 ounces Pizza Dough ( see page 38) Chili and Garlic Oil (see page 26) 4 large eggs 1/ 4 cup milk K osher salt and freshly gr ound black pepper 1 tablespoon oliv e oil 1 tablespoon unsalted butt er METHOD 1 Place a pizza st one on the middle rack of the o v en and ...
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Wolfgang Puck BFPR0040 - page 22
42 Pank o-Crust ed Scallops with Cilantr o-Mint V inaigr ette Mak es 4 servings INGREDIENTS Cilantro-Mint V inaigrett e (see page 27) For the scallops 1 pound fresh sea scallops, cut in half length wise if very lar ge K osher salt and freshly gr ound white pepper 2 large eggs, beat en 1/ 4 cup milk 1/2 cup all-purpose flour 1 cup panko Peanut oil o ...
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Wolfgang Puck BFPR0040 - page 23
44 Pizza with Car amelized Onions and Crisp y Bacon Serves 2 main c ourse or 4 appetizer servings INGREDIENTS 1 teaspoon oliv e oil 3 slices bac on (about 2 ounces), cut int o 1/2-inch pieces 1 small onion, peeled, thinly sliced 2 tablespoons Mascarpone cheese 1/ 4 cup Farmer's cheese Freshly gr ated nutmeg Freshly gr ound black pepper 6 ounce ...
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Wolfgang Puck BFPR0040 - page 24
46 Sa v ory Crepes Serves 4-6 INGREDIENTS 3/ 4 cup all-purpose flour 1/ 4 teaspoon salt 1 teaspoon sugar 3 large eggs 3 tablespoons unsalted butt er , melted 1 1/2 cups milk METHOD 1 Put the flour , salt, and sugar in the bo wl of the food proc essor fitted with the Proc essing blade and turn the proc essor on. With the machine running, add the egg ...
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Wolfgang Puck BFPR0040 - page 25
48 Fr esh Peach Melba with Raspberry Sauc e Mak es 6 servings INGREDIENTS For the poached peaches 3 large ripe , firm, freest one peaches 2 cups wat er 2 cups sugar 1/ 4 cup lemon juice Grat ed zest of 1 lemon For the Raspberry sauc e 1 pound raspberries 1/2 cup sugar 2 tablespoons lemon juice METHOD 1 Bring a saucepan of w ater to a boil and boil ...
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Wolfgang Puck BFPR0040 - page 26
50 Recipe Not es 49 Instant Blackberry Ic e Cream Mak es about 2 1/2 cups INGREDIENTS 8 ounces fr ozen blackberries 1 cup heav y whipping cream 1 regular-siz ed package instant, sugar-fr ee vanilla pudding ( dry , as is) METHOD 1 Pour fr ozen blackberries int o proces sor bowl fitted with the “S” blade. 2 Pour package of instant sugar fr ee pud ...
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Wolfgang Puck BFPR0040 - page 27
51 52 Limit ed W arr anty This w arranty c ov ers all defects in w orkmanship or materials in the mechanical and electrical parts, arising under normal usage and care , i n this product for a peri od o f 12 m ont hs fr om the dat e of purchase pro vided you ar e able to present a val id p r oof-of-pur chase. A valid proof-of-pur chase is a rec eipt ...
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