FG_FoodProc Manual2 7/7/06 3:54 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 wppotsandpans.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 Website: Model WPMFP15 Printed in China REV 1.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 3 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1 Read all instructions. 2 To protect against risk of electrical shock, do not put base in water or other liquid. For detailed cleaning instructions see the section marked ‘Care and Cleaning’ in this instruction manual. 3 Close supervision is necessary when any appliance is used by or near children.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 5 Additional Safety Precautions If you have any concerns regarding the performance and use of your appliance, please visit www.wolfgangpuckkitchenware.com or contact the Wolfgang Puck Consumer Service Line at 800-275-8273. • Always use extreme care when handling S-blades and cutting discs. These are extremely sharp and may cause injury if handled incorrectly. Always store S-Blades and cutting discs as referenced in the section “Storing Your Food Processor”.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 7 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.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 9 Know Your Food Processor Processing Cover The processing cover activates the automatic safety system. The Food Processor will not operate unless the cover is correctly positioned on the processing bowl and locked into place. 900 Watt Induction Motor The base houses a powerful 900 watt motor, which provides great processing results every time. Ideal for high load applications during processing.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 11 Attachments for Your Food Processor Optional Accessory Attachments (Sold separately) Universal “S” Blade Stainless steel smooth-edged processing blade is designed for cutting, chopping, kneading, and whisking. Variable Slicing Blade The variable stainless steel slicing blade allows foods to be sliced to a variety of thicknesses, from 0mm – 7mm. You can adjust the thickness by turning the outer center Spindle of the blade shaft.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 13 Before Your First Use Assembling Your Attachments Warning: Use caution, as blades are extremely sharp. Always handle all blades by their central plastic section. Never grasp the cutting blade itself. Prior to using your Food Processor, wash all parts as outlined in the section “Care and Cleaning.” Assembling Your Food Processor Note: All attachments must be firmly attached to the Spindle.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 15 Assembling Your Attachments Assembling Your Attachments continued continued Reversible Grating, Shaving and Shredding Blades 1 Place the processor bowl on the motor base as indicated in figures 1 and 2. 2 Select the ‘Reversible’ disc of your choice - Shredding (fine or coarse), Grating or Shaving, or the julienne disc and fit over the Spindle. See figure 5.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 17 Using Your Food Processor Storing Your Food Processor Important: If the processing bowl and cover are not correctly assembled, the Food Processor will not function. figure 7 The Wolfgang Puck Food Processor was designed so that all attachments can be stored within the unit itself. figure 8 Storage Drawer figure 10a Food processor will only function when cover tab is locked over processing bowl handle as shown above (locked).
FG_FoodProc Manual2 7/7/06 3:54 PM Page 19 Storing Your Food Processor Helpful Hints continued Processing Bowl storage 1 Fit the Processor Bowl and Spindle as detailed previously, in figures 1, and 2. 2 Place the Universal S-Blade over the Spindle and snap into place. 3 Place the Variable Slicing blade over the Spindle, see figure 6, and then fit the processing cover to the processing bowl.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 21 Helpful Hints continued Disassembly of Your Food Processor. • For best results when shredding and grating remember that softer foods such as cheese (cheddar, mozzarella or swiss) should be well chilled (not frozen) before processing. Harder foods such as Parmesan or Romano cheese should be at room temperature before processing. Never attempt to shred or grate cheese that cannot be pierced with a fork or a knife tip.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 23 Care and Cleaning Fitting the Continuous Flow Attachment (Sold separately) Ensure that your food processor is unplugged from the electrical outlet before 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 or scouring pads on the housing as this will damage the finish.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 25 Using Your Mini Bowl (Sold separately) Before you assemble the Mini Bowl, 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 motor base, the bowl will only sit correctly on the base when the handle is positioned to the right, see figure 1. 3 Rotate the handle clockwise to lock as indicated by the graphics on the left side of the motorbase, see figure 2.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 27 Potato Latkes Spinach Artichoke Dip Serves 12 Makes about 2 cups, 4 - 6 servings The ever-popular potato pancakes of the Jewish kitchen make a wonderful appetizer, side dish, or even a vegetarian main course. Who said dip has to be a trip back to the fifties and a bunch of canned ingredients blended with cream cheese? Creamy mascarpone, goat cheese and Parmesan combine with artichokes and spinach to make this fabulous party dip.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 29 Wolfgang’s Vegetable Spring Rolls Makes 20 to 24 rolls Wolfgang’s Vegetable Spring Rolls 3. Forget about the greasy, tasteless spring rolls you once tasted from the take out restaurant. These are wonderful, crisp, fresh-tasting morsels that look a lot more complicated to make than they really are.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 31 Black and Green Tapenade with Goat Cheese Crostini Oven-Dried Tomatoes Makes 1 heaping cup Makes 1 1/4 cups Crostini are thin versions of the classic Italian Bruschetta. Tapenade is the great olive spread of Provence. It's a perfect combination.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 33 Panko-Crusted Scallops with Cilantro-Mint Vinaigrette Savory Crepes Makes 4 servings Serves: 4-6 For the Cilantro-Mint Vinaigrette see recipe in Sauces & Dressings INGREDIENTS INGREDIENTS 3/4 cup all purpose flour 1/4 teaspoon salt 1 teaspoon sugar 3 large eggs 3 tablespoons unsalted butter, melted 1 1/2 cups milk For the scallops 1 pound fresh sea scallops, cut in half lengthwise if very large Kosher salt and freshly ground white pepper 2 large eggs, b
FG_FoodProc Manual2 7/7/06 3:54 PM Page 35 Barbecue Chicken Quesadillas Barbecue Chicken Quesadillas continued Serves 4 to 6 Mexico's version of the familiar grilled cheese sandwich gains incredible flexibility from the tortilla that encloses it. For this version, I marinate chicken breasts with Latin American seasonings, cook them, and toss the chunks of meat with barbecue sauce before enclosing it with cheese inside flour tortillas and pan-frying them until crispy and golden.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 37 Homemade Potato Chips Potato Pancakes with Smoked Sturgeon Makes 12 - 16 servings Makes 4 servings, 12 to 14 latkes INGREDIENTS INGREDIENTS 4 pounds baking potatoes or Yukon Gold potatoes, scrubbed clean Peanut oil for deep frying Kosher salt Seasoning possibilities Salt mixed with cayenne Freshly grated Parmesan Salt mixed with chopped fresh thyme or rosemary Thinly sliced or slivered truffles 1 pound russet baking potatoes, 1 small onion, peeled 1 egg,
FG_FoodProc Manual2 7/7/06 3:54 PM Page 39 Gazpacho with Avocado Garnish Gazpacho continued Serves 6 - 8 and add salt and pepper to taste and a little more sugar, if necessary, to highlight the sweetness of the tomatoes. Cover with plastic wrap and refrigerate until well chilled, several hours more.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 41 Gouda Cheese Fondue Ricotta Pancakes Serves 4 Makes approximately 12 four - inch pancakes In this version of the classic recipe, Dutch-style Gouda cheese replaces the traditional Swiss varieties. I like to serve a variety of items for dipping: bite-sized pieces of vegetables and cooked and cured meats, along with the usual good-quality crusty bread such as a French baguette.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 43 Crookneck Squash Casserole Italian Wedding Soup Serves 6 - 8 8 servings INGREDIENTS INGREDIENTS 1 2 - inch piece of leek (white part only) 6 medium crookneck squash, ends removed 3 tablespoons butter 1 teaspoon salt 1 teaspoon pepper 4 oz piece Swiss, Fontina, or Kasseri Cheese Cracker Topping (see separate recipe in Dough & Crust section) Meatballs 1/2 cup heavy cream 6 inch piece crusty French bread 1 small onion 1 large egg 2 cloves garlic 1 teaspoon
FG_FoodProc Manual2 7/7/06 3:54 PM Page 45 Curried Chicken Satay with Fresh Mint-Soy Vinaigrette Chicken Salad with Avocados and Mint-Soy Vinaigrette Serves 8-12 Serves: 4 INGREDIENTS INGREDIENTS For the chicken satay: 2 skinless, boneless chicken breast halves 1 1/2 teaspoons curry powder 1 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 2 tablespoons peanut oil or vegetable oil For the salad: 2 whole chicken breasts, bone in, skins removed (1 1/2 to 2 pou
FG_FoodProc Manual2 7/7/06 3:54 PM Page 47 Brunch Pizza with Scrambled Eggs and Smoked Salmon Makes 2 servings INGREDIENTS 6 ounces Pizza Dough (see separate recipe in Dough & Crust section) Chili Garlic Oil (see separate recipe in Sauces & Dressings section) 4 large eggs 1/4 cup grated mozzarella cheese 1/4 cup milk 1/4 cup grated Fontina cheese Kosher salt and freshly 2 ounces smoked salmon, ground black pepper sliced very thin 1 tablespoon olive oil Chopped chives, for garnish 1 tablespoon unsalted
FG_FoodProc Manual2 7/7/06 3:54 PM Page 49 Caesar Chicken Pizza Caesar Chicken Pizza continued Makes 4 pizzas, 8 to 10 servings 3 Make the Caesar Vinaigrette. See recipe for Whole Wheat Pizza Dough in the Dough & Crust section of this manual 4 Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 51 Calzone with Artichokes Hearts & Porcini Mushrooms Pizza with Caramelized Onions and Crispy Bacon Makes 4 calzones, 12 servings Serves 2 main course or 4 appetizer servings INGREDIENTS INGREDIENTS Pizza dough (see separate recipe in Dough & Crust section) 2 tablespoons extra-virgin olive oil 2 large artichoke hearts, very thinly sliced 1 1/2 cups fresh porcini, sliced if large Salt and freshly ground pepper 2 tablespoons chile oil 1 cup grated Italian Fon
FG_FoodProc Manual2 7/7/06 3:54 PM Page 53 Cameron’s Four Cheese Pizza When my son Cameron was younger, this was the only pizza he would eat. He told me just what he wanted on his pizza, and he’s eaten it the same way ever since. Makes one 10-inch or two 8-inch pizzas; Serves 3 to 4.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 55 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.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 57 Cilantro-Mint Vinaigrette Used in Panko-Crusted Scallops recipe in Appetizer, Salads & Entrees section.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 59 Thousand Island Dressing My Russian Dressing Makes approx. 2 cups Makes 1 1/4 cups INGREDIENTS This simple dressing gives a light yet rich Asian flavor to salad greens. You'll find rice wine vinegar and toasted sesame oil in the Asian foods section of well-stocked markets.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 61 Mayonnaise Chili and Garlic Oil Makes about 1 1/2 cups Makes about 2 cups INGREDIENTS INGREDIENTS 2 tablespoons white wine vinegar or Champagne vinegar 1 large egg 1 teaspoon Dijon mustard Kosher salt and freshly ground pepper 1 cup olive oil 1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled) 2 cups extra-virgin olive oil 1 tablespoon red pepper flakes METHOD 1 Place the vinegar, egg, mustard, salt and pepper in the bowl of your food
FG_FoodProc Manual2 7/7/06 3:54 PM Page 63 Tartar Sauce Makes about 1 1/2 cups This goes well with cold fish, fish salad, barbecued chicken, or duck salad. INGREDIENTS 1 1/2 cups Mayonnaise (see separate recipe) 1 tablespoon chopped cornichons 1 tablespoon drained, rinsed capers 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh chives 1/2 teaspoon sugar METHOD 1 Tangerine Sauce Make the mayonnaise as directed. Stir in the remaining ingredients. Store in a jar.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 65 Almond Pesto Wolfgang Puck Pesto Makes 1/2 cup Makes 1/4 cup INGREDIENTS INGREDIENTS 1 cup loosely packed parsley, washed with large stems removed 1 cup firmly packed basil leaves 2 tablespoons chopped blanched garlic 1 tablespoon finely ground almonds 3/4 cup olive oil 1 teaspoon salt 1 teaspoon freshly ground white pepper 2 teaspoons lemon juice 12 medium fresh basil leaves, washed, dried, and coarsely chopped 3 medium garlic cloves, coarsely chopped 2
FG_FoodProc Manual2 7/7/06 3:54 PM Page 67 Easy Microwave Alfredo Mint Soy Vinaigrette 10 - 12 servings INGREDIENTS INGREDIENTS 2 large egg yolks, beaten 1/4 cup seasoned rice wine vinegar 2 tablespoons finely chopped fresh mint 1 tablespoon soy sauce 1/2 teaspoon ground coriander 1/2 cup regular or roasted peanut oil 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 8 oz Cream cheese 1/2 cup Ricotta cheese 3 tablespoons milk or cream 1 clove garlic 2 oz chunk of Parmesan cheese 2 tablespoons f
FG_FoodProc Manual2 7/7/06 3:54 PM Page 69 Basic Pasta Dough Makes 1 1/2 pounds, serves 6 - 8 INGREDIENTS 3 cups flour 9 large egg yolks 1 teaspoon salt 1 teaspoon extra-virgin olive oil 1/4 cup water (more as needed) Semolina or all-purpose flour for dusting METHOD 1 2 Dough and Crust 3 4 5 In your Food Processor, fitted with the S-Blade, combine the flour, egg yolks, salt, olive oil, and 3 tablespoons of the water.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 71 Spinach Pasta Basic Pizza Dough Serves 6 - 8 Makes dough for 4 small pizzas INGREDIENTS • Pizza dough can be rolled out, covered airtight with plastic and foil, frozen, then transferred directly form the freezer to hot oven.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 73 Whole Wheat Pizza Dough Basic Cookie Dough Makes enough for 4 7- to 8-inch pizzas Makes enough for 4 to 5 dozen cookies, depending on size Try this robust dough in place of my regular pizza dough. The honey brings out a wonderful, rich flavor in the crust. The following recipe yields two separate batches of dough: one a vanilla dough, and one a chocolate dough.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 75 Lemon Shortbread Crust Used in Zesty Lemon Bar recipe in the Desserts section. Makes enough crust for two dozen bars 1 1/2 cups all-purpose flour 3/4 cup confectioners' sugar 3 tablespoons cornstarch 1/8 teaspoon salt 1 tablespoon grated lemon zest 6 ounces (1 1/2 sticks) unsalted butter, cut into 1/2-inch piece METHOD Preheat the oven to 350°F. Adjust the rack to the bottom third of the oven. Spray the bottom and sides of a 9 x 12-inch baking pan.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 77 Bread Crumb Topping for Casserole Cracker Crumb Topping Makes enough for 1 large casserole INGREDIENTS INGREDIENTS 1 sleeve salted crackers, approximately 48 1/2 stick melted butter 1 tablespoon fresh parsley leaves 8 slices firm texture bread 4 tablespoons melted butter 1 tablespoon fresh flat leaf parsley METHOD METHOD 1 Place all the ingredients into the bowl of the food processor fitted with a S-Blade.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 79 Dry Bread Crumbs Zucchini Bread Approximately 2 cups Makes 2 loaves INGREDIENTS INGREDIENTS 12-16 slices white bread toasted 11 tablespoons unsalted butter 2 2/3 cups sugar 4 large eggs 2/3 cups orange juice 2 medium zucchini, ends removed 3 1/3 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon vanilla 2/3 cup nuts 2/3 cup raisins METHOD 1 You may toast in a toaster on l
FG_FoodProc Manual2 7/7/06 3:54 PM Page 81 Tiramisu Serves 12 INGREDIENTS 7 large eggs, separated 1/2 cup sugar 1 pound mascarpone 1/3 cup chocolate liqueur 3/4 cup whipping cream 1 cup espresso or very strong coffee cooled 35 lady fingers 3 ounces dark chocolate, grated METHOD Desserts 1 In the bowl of the food processor fitted with the Emulsifying disc add the whip cream and process to stiff peaks (do not over process). Remove whipped cream to large bowl and reserve.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 83 Granny Smith Apple Pie with Cheddar Cheese Crust Lemon and Watermelon Granitas Makes 8 servings Makes 8 servings For the cheddar cheese pastry see recipe under Dough & Crust INGREDIENTS INGREDIENTS For the lemonade granita 3 cups water 1 cup sugar Grated zest of 2 lemons 1 cup fresh lemon juice For the Granny Smith apple filling: 6 plus 1 tablespoon unsalted butter 8 medium Granny Smith apples, peeled, cored, and cut into 1/2-inch wedges 1/2 cup sugar 4
FG_FoodProc Manual2 7/7/06 3:54 PM Page 85 Grilled Summer Fruit with Fresh Raspberry-Grape Sorbet Makes 4 servings Makes 2 dozen INGREDIENTS For the sorbet 2 cups white grape juice 1 cup water 1/2 cup sugar 4 cups raspberries, rinsed and dried on paper towels For the fruit 2 ripe, sweet peaches, halved & pitted 4 ripe, sweet plums, halved & pitted 2 ripe, sweet nectarines, halved & pitted 2 tablespoons unsalted butter, melted Fresh mint sprigs for garnish METHOD 1 Put the grape juice in a small sau
FG_FoodProc Manual2 7/7/06 3:54 PM Page 87 Fresh Peach Melba with Raspberry Sauce Cream Cheese Frosting Makes 6 servings Makes 2 cups INGREDIENTS INGREDIENTS For the poached peaches 3 large ripe, firm, freestone peaches 2 cups water 2 cups sugar 1/4 cup lemon juice Grated zest of 1 lemon For serving 1 cup sliced almonds 1 1/2 pints good-quality vanilla ice cream 1 cup heavy cream, whipped to soft peaks METHOD For the fresh raspberry sauce 1 pound raspberries 1/2 cup sugar 2 tablespoons lemon ju
FG_FoodProc Manual2 7/7/06 3:54 PM Page 89 Quick Carrot Cake Recipe Notes Makes 2 eight - inch cake rounds INGREDIENTS 2 large carrots, peeled 1 package yellow cake mix 1/2 cup water 1/2 cup vegetable oil 4 eggs 1 8 oz can pineapple in juice, drained 3/4 cups walnuts 1/2 cup raisins 1 1/2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon allspice Cream Cheese Frosting (see separate recipe opposite page) METHOD 1 Preheat oven to 350 degrees. Grease bottoms of two round baking pans.
FG_FoodProc Manual2 7/7/06 3:54 PM Page 91 Recipe Notes Limited Warranty This warranty covers all defects in workmanship or materials of the accessories, arising under normal usage and care, in this product for a period of 12 months from the date of purchase. The motor of your food processor is warrantied for a period of five years from date of purchase. A valid proof-of-purchase is required. A valid proof-of-purchase is a receipt specifying item, date purchased, and cost of item.