SMImmBlderManual_09 6/25/09 6:04 PM Page 1 I M P O R TA N T N OT 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 www.wphousewares.com Please read operating instructions before using this product. Please keep original box and packing materials in the event that service is required. W.P. APPLIANCES, INC. Toll Free (800) 275-8273 Model BIBC1050 Printed in China REV 1.
SMImmBlderManual_09 6/25/09 6:04 PM Page 1 IMPORTANT SAFEGUARDS Additional Safety Information When using electrical appliances, basic safety precautions should always be followed, including the following: This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician.
SMImmBlderManual_09 6/25/09 6:04 PM Page 3 Table of Contents 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 cooking innovations, a result of blending fresh California ingredients with his classical French techniques, are enjoyed by world leaders, stars and fellow chefs alike.
SMImmBlderManual_09 6/25/09 6:04 PM Page 5 Assembly and Use of Blending Rod Know Your Immersion Blender 1 Ensure the Motor Base is unplugged. Attach Blending Rod to Motor Base by aligning the arrow on the Motor Base with the unlock graphic on the blending rod. Turn counterclockwise until the arrow on the Motor Base aligns with the lock graphic on the Blending Rod. (see figure 1) 2 Place food in suitable container for mixing (beaker, bowl, or stockpot).
SMImmBlderManual_09 6/25/09 6:04 PM Page 7 Suggested Uses Helpful Hints • This Immersion Blender can be used in hot liquids, always use extreme care. To avoid splashing when using the Immersion Blender in a saucepan, insert the Blending Rod into the pan first, while holding the Blender straight up and down. Start out with Low Speed first. 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.
SMImmBlderManual_09 6/25/09 6:04 PM Page 9 Care & Cleaning 1 figure 2 Unplug the motor base from the outlet. Remove the Blending Rod Attachment from the Motor Base for cleaning by turning it clockwise until the arrow on the Motor Base is aligned with the unlock graphic on the Blending Rod. See Figure 2. Clean the Blending Rod in warm, soapy water. Caution: Blades are sharp. Handle with care. Do not immerse the Motor Base, cord or plug in water. Wipe the Motor Base with a damp cloth only.
SMImmBlderManual_09 6/25/09 6:04 PM Page 11 Banana Blueberry Smoothie Florida Sunshine Breakfast Smoothie Makes 4 servings Makes about 2 quarts INGREDIENTS 2 cups plain yogurt 2 cups fresh blueberries 2 cups frozen unsweetened strawberries 3 ripe bananas, peeled 2 cups ice cubes 2 tablespoons honey 1/2 teaspoon pure vanilla extract METHOD 1 Combine all ingredients in a serving pitcher. Blend using Immersion Blender until as smooth as desired. Serve immediately.
SMImmBlderManual_09 6/25/09 6:04 PM Page 13 Aioli 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.
SMImmBlderManual_09 6/25/09 6:04 PM Page 15 Chicken Satè with Mint Vinaigrette 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. Makes 24 skewers Chicken Satè with Mint Vinaigrette (cont.) 5 Preheat the grill or broiler.
SMImmBlderManual_09 6/25/09 6:04 PM Page 17 Sautèed Crabcakes with Sweet Red Pepper Sauce Makes 12 crabcakes Sautèed Crabcakes (cont’d.) 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.
SMImmBlderManual_09 6/25/09 6:04 PM Page 19 Chino Farm Carrot and Ginger Soup Watercress Salad with Barbecued Chicken Breast An ideal luncheon dish for spring or summer.
SMImmBlderManual_09 6/25/09 6:04 PM Page 21 Chicken Salad Chinois Easy Instant Mayonnaise Makes 2 entrée salads Makes about 2 cups INGREDIENTS INGREDIENTS Chinese Mustard Vinaigrette: 1 egg yolk 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 freshly ground pepper 2 cups oil, i.e.
SMImmBlderManual_09 6/25/09 6:04 PM Page 23 Cilantro Mint Vinaigrette 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.
SMImmBlderManual_09 6/25/09 6:04 PM Page 25 Lobster Ravioli with Fresh Dill Sauce Serves 6 to 8 Lobster Ravioli with Fresh Dill Sauce (cont.) 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.
SMImmBlderManual_09 6/25/09 6:04 PM Page 27 Baby Food Peas Makes 1 1/2 cups INGREDIENTS 2 cups fresh or frozen peas, preferably organic, thawed 1/2 cup liquid such as water, breast milk, formula METHOD 1 Combine in a tall, narrow container and puree with Immersion Blender on High Speed until the 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 plastic storage bag.
SMImmBlderManual_09 6/25/09 6:04 PM Page 29 Whipped Cream INGREDIENTS 1 cup heavy cream 1/4 cup sugar 1 teaspoon vanilla METHOD 1 Place all ingredients into a tall, narrow container of your choice. 2 Secure the Motor Base with the Blending Rod. 3 Place the Blending Rod into the heavy cream, and press the Speed Control - Low button. 4 In a slow and steady fashion while the immersion blender is on, pull the rod up and down in the cream mixture.
SMImmBlderManual_09 6/25/09 6:04 PM Page 31 Recipe Notes Recipe Notes 31 32
SMImmBlderManual_09 6/25/09 6:04 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.