Wolfgang Puck Blender CIBC1000 User Manual

IMPORTANT NOTICE  
PLEASE DO NOT RETURN TO STORE.  
If you have any problems with this unit,  
contact Consumer Relations for service  
PHONE: 1-800-275-8273.  
Please read operating instructions  
before using this product.  
Please keep original box and packing  
materials in the event that  
Immersion  
Blender/Chopper  
service is required.  
W. P. PRODUCTIONS, INC.  
Toll Free (800) 275-8273  
Email address: [email protected]  
All trademarks, service marks, and trade names (collectively the "Marks") are  
proprietary to Wolfgang Puck Inc. or other respective owners that have granted  
Wolfgang Puck Inc. the right and license to use such Marks.  
CIBC1000 - November 2001  
Printed in China  
HOUSEHOLD USE ONLY  
Model CIBC1000  
 
Know Your Immersion Blender/Chopper  
Assembly and Use of  
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Hand Blender  
Attachment  
8
1. Ensure the motor base is unplugged. Attach hand blender  
rod to motor base by lining up the two separate parts. Turn  
clockwise to lock in place.  
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2. Place one of the small metal attachments in the shaft of the mixing  
rod. Make sure that the pin located on the shaft fits into the slot of  
the attachment. Press down until attachment locks in place.  
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Caution: Blades are sharp. Handle with care.  
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3. Place food in suitable container for mixing (beaker, bowl, pan). For  
best results, solid foods should be no larger than 1/4" or 1/2” cubes.  
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4. Plug into 120-volt 60 Hz AC only outlet.  
5. Place the hand blender attachment into your ingredients.  
Turn the speed selector to LO first. Press the ON/OFF  
switch to begin blending; then gradually increase speed,  
as needed. Slowly move the blade up, down and sideways  
through the food . Note: Never lift the hand blender attachment  
out of your ingredients while the unit is running.  
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6. Do not operate the motor continuously for more than one  
minute when using hand blender attachment. Allow it to  
cool off for 3 minutes before next use.  
1. Motor base  
9. Grinder blade  
10. Multipurpose blade  
11. Aerator disc  
12. Blender disc  
13. Bowl cover  
14. Chopping blade  
15. Blade shaft  
7. When you are finished, simply release the ON/OFF  
switch, unplug the motor base, and then unscrew the hand  
blender rod.  
2. ON/OFF switch  
3. Speed selector  
4. Blending rod  
5. Mixing beaker  
6. Stand  
7. Screws for wall mount  
8. Attachment removal tool 16. Chopper bowl  
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5
 
Using the Attachment Blades  
Assembly and Use of  
To change the metal attachment blade, remove the attachment  
already inserted on the shaft of the mixing rod with the tool provided.  
Use the side of the tool with the semi-circular slot to remove the  
attachment. Place the slot around the shaft, underneath the  
attachment, and lift up to remove.  
Food Chopper  
Attachment  
1. Ensure the motor base is unplugged.  
2. Assemble chopper bowl by first placing the  
chopping blade onto the blade shaft in the  
chopper bowl. Then place food in bowl. For best  
results, solid foods should be no larger than 1/4”  
or 1/2" cubes.  
Caution: Blades are sharp. Handle with care.  
Suggested Uses  
3. Secure the bowl cover firmly onto the bowl by  
turning clockwise.  
ATTACHMENT  
Aerator disc  
FUNCTIONS  
SPEED  
Minimum  
Beat cream, whip egg whites,  
4. Attach motor base to top of bowl cover by  
turning clockwise.  
puddings, sauces, frostings  
and other airy, foamy  
mixtures. When using, move  
5. Plug into 120-volt 60 Hz AC only outlet.  
blending rod up and down to  
draw air in. Use a tall, narrow  
6. Hold the motor base with one hand and  
the bowl with the other. Set speed control  
to MAX. Press the ON/OFF switch to  
begin chopping. Use a pulse action when  
chopping by pressing and releasing ON/OFF  
switch .  
container for best results when  
foaming milk, making cream  
and whipping egg whites.  
Blender disc  
Medium to  
Maximum  
Mix and stir shakes, drinks,  
omelet batters, sauces and  
emulsions. Use for pancake  
7. Do not operate the motor continuously for more  
than 15 seconds when using chopper  
attachment. Allow it to cool off for 3 minutes  
before next use.  
batter, gravies and dressings.  
Grinder blade  
cooked meat and hard vege-  
Maximum  
Cut, chop, and crush raw or  
8. When you are finished, simply release the  
ON/OFF switch, unplug the motor base,  
and then unscrew the chopper bowl.  
tables. Grind cooked meat for  
use in recipes such as  
casseroles or chicken salad.  
Multipurpose  
blade  
Medium to  
Maximum  
Chop, crush, and mash vege-  
tables, and fruit for baby food,  
soups and sauces. Use to  
crush ice (add water to cubes  
before crushing.)  
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Helpful Hints  
Care & Cleaning  
1. Unplug the unit from the outlet. Remove the blender rod  
attachment from the motor base for cleaning by turning it to the  
right. Remove metal attachment. Clean in warm, soapy water.  
• The hand blender can be used in hot liquids. Always use care  
when using in hot liquids. To avoid splashing when using the hand  
blender in a saucepan, insert the hand blender into the pan first,  
and then press the ON/OFF switch for operation.  
To puree foods, a certain amount of liquid is needed. Add cooking  
liquid, broth, juice, milk, or cream, until desired consistency is  
reached.  
• For thorough blending, move blade up and down in mixture until  
smooth.  
• You will achieve better mixing results if you use deep, tall  
containers.  
Caution: Blades are sharp. Handle with care.  
2. If food particles are not easily rinsed off the blender rod or  
attachment, place a drop of dish detergent in a mixing container  
with one cup of warm water. Plug cord into outlet. Immerse the  
blade portion and metal rod and operate the unit for about 10  
seconds. Unplug, rinse under hot water, then dry.  
3. Simply wipe the motor base clean with a damp cloth. Never hold  
the motor base under running water.  
• For easy cleanup, unplug blender and rinse under running water  
immediately after using.  
• Place liquid ingredients into the beaker first unless recipe specifi-  
cally states otherwise.  
4. Do not use pointed or sharp objects to remove food particles.  
• Before turning the appliance on, immerse the hand blender  
attachment into the prepared ingredients, thus ensuring they will  
not spill over.  
• For greater efficiency, move the appliance in small outward  
spiraling circles while mixing, without touching the bottom of the  
beaker with the hand blender attachment.  
• The hand blender attachment cannot blend hard or fibrous ingre-  
dients unless they are in less than 1/2” pieces, soft ones into 1/2 -  
1” pieces.  
• Some foods require a small amount of liquid to allow them to  
move freely around the blades. Soft or wetter foods require less  
liquid, while dry ingredients require more liquid. Add the liquid a  
little at a time until the mix gains the required consistency.  
• When using the hand blender, ensure the blades are covered to  
avoid splashing.  
5. If the plastic parts of the unit become discolored (i.e. after  
processing carrots), wipe these areas with cooking oil and clean  
as directed.  
6. To clean the food chopper attachment, remove the bowl cover  
first, then the chopping blade and the blade shaft. Do not immerse  
the chopper bowl cover in water. Wipe with a damp cloth using  
dishwashing liquid if necessary. The chopper bowl and chopping  
blade can be washed in warm, soapy water. In order not to  
damage the bowl, it is recommended not to use abrasive or harsh  
cleansers.  
7. Important: Do not try to sharpen the cutting edges of any blades.  
They have been precision honed at the factory and will be  
damaged by any attempted sharpening.  
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8. At serving time, reheat the soup.  
TORTILLA SOUP  
PRESENTATION  
This is our version of the tortilla soups typical of the American Southwest.  
Serves 6 to 8  
Add the chicken and avocado to the soup and heat. Pour the soup into a warm tureen,  
then ladle it into hot shallow soup bowls. Garnish with the cheese, tortilla strips and  
chopped cilantro. Serve immediately.  
INGREDIENTS  
2 tablespoons corn oil  
2 corn tortillas, cut into 1-inch squares  
2 tablespoons chopped fresh garlic  
1/4 medium onion  
1 small jalapeno pepper  
1 pound ripe fresh tomatoes, peeled, seeded, and diced. (If tomatoes are out of  
season, use an equal portion of canned tomatoes.)  
2 tablespoons tomato paste  
2 to 3 teaspoons ground cumin  
2 quarts double-strength chicken stock  
Garnish:  
2 corn tortillas  
1 avocado  
1 large chicken breast, cooked  
1/2 cup grated cheddar cheese  
1/3 cup coarsely chopped fresh cilantro  
METHOD  
1. In a large soup pot, heat the oil, add the tortillas and cook them over low  
heat until they are slightly crisp.  
2. Using food chopper attachment, chop the garlic, onion, corn and jalapeno  
pepper together and add the mixture to the tortillas. Simmer until the  
vegetables are tender.  
3. Add the tomatoes to the pot with the tomato paste and simmer the mixture  
for 10 minutes to bring out the flavor. Add the cumin and mix well.  
4. Slowly whisk in the stock, then simmer the soup until it is reduced by one  
third.  
5. Purèe the soup using hand blender until it is very smooth, then pass it  
through a fine strainer into a clean pot.  
6. Add salt, pepper and cumin to taste.  
7. Prepare the garnish: Preheat the oven to 350°. Cut the tortillas into  
julienne strips, place them on a baking sheet and bake them for 10 to 15  
minutes, or until they are crisp. Peel and dice the avocado, cut the  
chicken into julienne strips, grate the cheese and chop the cilantro. Place  
each garnish in a separate bowl. (Continued next page.)  
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mushrooms over high heat about 4 minutes and season them with salt  
and pepper.  
WATERCRESS SALAD WITH  
BARBECUED CHICKEN BREAST  
An ideal luncheon dish for spring or summer.  
PRESENTATION:  
Divide the watercress among 6 salad plates. Arrange the mushrooms around it. Cut  
each chicken breast on the diagonal into 6 slices and arrange the slices over each  
plate of watercress.  
Serves 5  
INGREDIENTS  
Mustard Vinaigrette:  
1 tablespoon Dijon mustard  
1 teaspoon finely chopped fresh tarragon  
1 tablespoon sherry wine vinegar  
salt  
freshly ground white pepper  
1 cup almond or extra-virgin olive oil (or a mixture of both)  
Salad:  
3 small whole chicken breasts  
15 cloves garlic  
1/4 cup fresh Italian parsley leaves  
salt  
freshly ground pepper  
3 tablespoons extra-virgin olive oil  
3 bunches watercress  
1/2 pound mushrooms such as chanterelle, porcini or shiitake  
METHOD  
1. Prepare the vinaigrette: In a bowl or beaker, combine the mustard,  
tarragon, vinegar, salt and pepper. Use hand blender to whisk in the oil  
in a slow, steady stream. Taste carefully and correct the seasonings,  
including the mustard and vinegar. Set aside.  
2. Preheat a grill or barbeque.  
3. Cut the chicken breasts in half and set aside.  
4. Peel the garlic, place it in a saucepan with water to cover and bring the  
water to a boil. Drain and slice the garlic thin. Mix the garlic with the  
parsley and spread it underneath the skin of the chicken. Season the  
chicken with freshly ground pepper and salt, then brush it with olive oil.  
5. Place the chicken, skin side down, on the grill and cook it for about 6  
minutes on each side.  
6. Wash and dry the watercress and remove the tough stems. In a big bowl  
toss the watercress with enough vinaigrette to coat it lightly.  
7. Heat a large skillet and add 1 to 2 tablespoons olive oil. In it sauté the  
(Continued next page.)  
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GULF SHRIMP SALAD WITH  
SPICY JALAPENO SAUCE  
CHICKEN SALAD CHINOIS  
Makes 2 entrée salads  
Serves 4  
INGREDIENTS  
Chinese Mustard Vinaigrette:  
1 egg yolk  
INGREDIENTS  
Sauce:  
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  
About 1 pound (8 to 10) Italian plum tomatoes, cored and cut into chunks  
2 jalapeno peppers, cored and seeded  
2 to 3 garlic cloves  
1 teaspoon tomato paste  
1/2 bunch cilantro, leaves only  
salt  
freshly ground pepper  
freshly ground pepper  
Chicken Salad:  
One 3-pound chicken, its cavity filled with celery, carrot, onion, garlic, bay leaf,  
thyme, salt and pepper  
2 ounces unsalted butter, melted  
2 small heads or 1 medium head Napa cabbage  
1 cup romaine lettuce, cut into 1/4-inch julienne strips  
8 to 10 snow peas, cut into 1/4-inch julienne strips  
1 teaspoon black sesame seeds  
1 pound large shrimp  
salt  
freshly ground pepper  
2 tablespoons peanut oil  
4 large radicchio leaves  
3 cups assorted greens (mache, watercress, etc.), in bite-size pieces  
1/3 cup vinaigrette  
4 Belgian endive leaves  
4 stems garlic chives  
METHOD  
A fine julienne of assorted peppers  
1. Prepare the vinaigrette: Place all the vinaigrette ingredients in beaker or  
tall container; use hand blender to blend until smooth. Correct the  
seasonings.  
METHOD  
1. Prepare the sauce: Use hand blender or food chopper to puree the  
tomatoes, jalapeno peppers, garlic and tomato paste. Transfer to a  
medium bowl. Chop the cilantro leaves very fine and fold into the sauce.  
Season with salt and pepper to taste and set aside.  
2. Preheat the oven to 425°.  
3. Place the chicken on a rack in a roasting pan and baste it with some of  
the butter. Roast for about 1 1/2 hours, or until just done. (The meat near  
the joints should still be very slightly pink.) Baste every 15 or 20 minutes  
with the butter and the drippings.  
2. Peel the shrimp, leaving the tails intact. Season lightly with salt and pepper.  
In a large skillet, heat the peanut oil. Without crowding the pan, cook the  
shrimp, about 1 1/2 minutes on each side. If necessary, do it in batches.  
4. Select 4 to 8 nice leaves from the Napa cabbage and reserve them. Slice  
the remaining cabbage into 1/4-inch julienne strips.  
PRESENTATION  
5. Shred the meat from the breasts and thighs of the chicken.  
Set the radicchio leaves on one half of a large serving platter. Toss the greens with  
the vinaigrette and spoon equal amounts into each of the radicchio leaves. Place the  
endive attractively around the radicchio. Spoon the sauce over the remaining half of  
the platter and arrange the shrimp on the sauce. Garnish with the garlic chives and  
julienne of peppers. Serve immediately. (You can also do this on individual platters,  
placing one radicchio leaf on each plate, dividing the remaining ingredients equally.)  
6. Combine the chicken, cabbage, romaine and snow peas in a bowl and  
toss with enough of the vinaigrette to coat the salad nicely.  
PRESENTATION  
Arrange the reserved Napa cabbage leaves around the edge of a large serving plate.  
Mound the salad in the center and sprinkle it with the sesame seeds.  
TO PREPARE AHEAD: Through step 1. In step 2, peel the shrimp and refrigerate,  
covered, until needed. Continue with the recipe at serving time.  
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5. Preheat the grill or broiler.  
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.  
6. Arrange the skewers of chicken on the grill or under the boiler,* careful  
that the bare ends of the skewers are not directly over (or under) the  
flame. Grill the chicken until golden brown, 1 1/2 to 2 minutes on each  
side.  
PRESENTATION  
Pour the vinaigrette into a small serving bowl. Arrange the skewers around the bowl  
and serve immediately. Let your guests help themselves.  
Makes 24 skewers  
INGREDIENTS  
About 10 ounces boned and skinned chicken breasts  
TO PREPARE AHEAD: Through step 4, removing the chicken and the vinaigrette  
from the refrigerator 15 minutes before grilling.  
Marinade:  
*Bring your broiler tray directly under the flame for best results.  
1 1/2 teaspoons curry powder  
1 teaspoon freshly ground pepper  
1/2 teaspoon salt  
1/2 teaspoon ground cumin  
1 1/2 to 2 tablespoons peanut oil  
Mint Vinaigrette:  
2 egg yolks  
1/4 cup rice wine vinegar  
2 tablespoons (about 1/2 bunch) plus 2 teaspoons finely chopped mint leaves  
1 tablespoon soy sauce  
1/2 teaspoon ground coriander  
1/2 cup peanut oil  
1/4 teaspoon salt  
1/4 teaspoon freshly ground pepper  
METHOD  
1. Soak 24 6-inch bamboo skewers in cold water and refrigerate for 1 hour.  
2. Cut the chicken breast into 24 3X1-inch strips. Stick one skewer into each  
chicken strip, lengthwise, and arrange on a large platter or baking tray.  
3. Prepare the marinade: In a small cup or bowl, combine the curry powder,  
pepper, salt and cumin. Spoon the oil over the chicken, turning to coat  
well, and then sprinkle the dry ingredients on both sides. Let marinate for  
1 hour, refrigerated.  
4. Prepare the vinaigrette: Using hand blender, combine the egg yolks,  
vinegar, 2 tablespoons mint leaves, soy sauce, coriander and a little oil.  
With the motor running, slowly pour in the remaining oil and blend until  
smooth. Transfer to a small bowl and stir in the remaining 2 teaspoons  
chopped mint leaves. Season with salt and pepper to taste and refrig-  
erate, covered, until needed.  
(Continued next page.)  
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METHOD  
SAUTÈED CRABCAKES WITH  
SWEET RED PEPPER SAUCE  
1. Prepare the crabcakes: In a 10-inch skillet, heat the olive oil. Sautè the  
red and yellow peppers and the onion until the onion is translucent and  
the peppers are tender, 10 to 15 minutes. Transfer to a large bowl and  
let cool.  
Makes 12 crabcakes  
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. Divide the mixture into 12  
crabcakes, about 2 1/2 ounces each.  
INGREDIENTS  
Crabcakes:  
2 tablespoons olive oil  
1/2 medium (about 4 ounces) red bell pepper, cored, seeded and diced  
1/2 medium (about 4 ounces) yellow bell pepper, cored, seeded and diced  
1/2 medium (about 4 ounces) red onion, diced  
1 cup heavy cream  
1/2 teaspoon diced jalapeno pepper  
2 teaspoons chopped fresh chives  
2 teaspoons chopped fresh dill  
2 teaspoons chopped Italian parsley  
leaves from 2 sprigs fresh thyme  
1/2 teaspoon salt  
3. Combine the remaining 1/2 cup each breadcrumbs and almond meal on  
a flat plate. Dip both sides of each crabcake into the mixture and coat  
well. Place on a tray and refrigerate, covered, 2 to 3 hours, up to 6 hours.  
4. Prepare the sauce: In a 10-inch skillet, melt 3 tablespoons of butter.  
Sautè the pepper, onion, garlic and thyme until the onion is translucent,  
about 10 minutes. Deglaze with the wine and cook until 3 tablespoons  
liquid remain. Pour in the cream and bring to a boil.  
1/8 teaspoon cayenne pepper  
5. Scrape the contents of the skillet into a blender and purèe until smooth.  
Strain, return to a clean pan and reheat. Whisk in the remaining 2 table-  
spoons of butter and the lemon juice and season to taste with salt and  
pepper. Keep warm.  
1 extra large egg, lightly beaten  
1 cup fresh bread crumbs  
1 cup almond meal*  
1 1/4 pounds fresh crabmeat, any shells removed  
6. When ready to serve, in 1 or 2 skillets, melt the 2 tablespoons butter with  
the vegetable oil. Over medium-high heat, sauté the crabcakes until  
golden brown, about 4 minutes on each side, using additional oil as  
necessary. Drain on paper towels.  
Red Bell Pepper Sauce:  
5 tablespoons (2 1/2 ounces) unsalted butter  
1/2 medium (about 4 ounces) red pepper, cored, seeded and diced  
1/2 medium (about 4 ounces) red onion, diced  
2 garlic cloves, mashed  
leaves from 2 sprigs thyme  
1/2 cup dry white wine  
1 cup heavy cream  
PRESENTATION  
Divide the salad greens among 6 large plates. Arrange 2 crabcakes on the greens,  
drizzle sauce around the greens and on top of the crabcakes. Serve immediately.  
juice of 1/2 medium lemon  
salt  
freshly ground white pepper  
TO PREPARE AHEAD: Through step 4. In step 5, return the sauce to a clean pan  
but reheat over a low flame and continue with the recipe when ready to serve.  
Note: Coarsely ground or chopped uncooked shrimp can be substituted for the  
crabmeat.  
2 tablespoons (1 ounce) unsalted butter  
about 2 tablespoons vegetable oil  
*To make the almond meal, grind blanched almonds in food chopper, being careful  
that you don’t overgrind – you want the texture of fine bread crumbs.  
3 cups mixed greens of your choice, cut or torn into bite-size pieces  
(Continued next page.)  
18  
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2. Remove the meat from the lobster tail and claws and dice it fine. Fold 1/4  
of the meat into the mousse. Reserve the remaining meat for the sauce.  
LOBSTER RAVIOLI WITH  
FRESH DILL SAUCE  
3. On a floured surface, roll the pasta as thin as possible. Brush half of the  
dough with the egg wash. On it place 30 mounds of the mousse, 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. Dust a tray with semolina and place the  
ravioli on the tray. Refrigerate.  
Serves 6 to 8  
INGREDIENTS  
1 1/2 pounds fresh pasta dough  
1 or 2 eggs, beaten lightly, for egg wash  
semolina  
4. At dinnertime, while you make the sauce, bring a large pot of water to a  
boil with a little oil.  
Mousse:  
5. Prepare the sauce: In a saucepan, reduce the wine with 1 sprig of the  
dill and the minced shallot until 1/4 cup liquid remains. Add the cream  
and reduce it by half. Slowly whisk in the butter, a little at a time, until all  
of it is incorporated. Season to taste with salt, pepper and lemon juice.  
Set the sauce aside and keep it warm.  
1 pound fresh sea scallops, side muscles removed  
1 egg  
1 cup very cold heavy cream  
1/2 teaspoon cayenne pepper  
1 tablespoon chopped fresh dill  
1 teaspoon salt  
1 teaspoon freshly ground white pepper  
1 small lobster, cooked  
6. Chop the remaining dill sprigs into 1/4 inch pieces, reserving 6 small  
sprigs for the final garnish. Set aside.  
7. Prepare the vegetables: Heat a sauté pan over medium heat and add  
the butter. When it foams, add the julienne strips of vegetables and sauté  
them until al dente. Season to taste with salt and pepper and reserve.  
Sauce:  
2 cups dry white wine  
1 bunch fresh dill  
2 large shallots, minced  
1 cup heavy cream  
1 pound unsalted butter  
salt  
8. Add a little salt to the water, then the ravioli and cook for 5 to 6 minutes.  
Cut 1 ravioli open to see if the mousse is done. It should be barely cooked  
through as it will continue to cook in the sauce. Drain the ravioli.  
9. Add the ravioli to the sauce with the vegetables and the reserved lobster  
meat and the chopped dill and heat just to the boiling point.  
freshly ground white pepper  
fresh lemon juice  
PRESENTATION  
Divide the ravioli among heated dinner plates. Spoon the sauce over them and  
garnish each plate with a small sprig of dill in the center. Serve immediately.  
Vegetables:  
2 tablespoons unsalted butter  
1 carrot, cut into julienne strips  
1 stalk celery, cut into julienne strips  
1 leek, white part only, cut into julienne strips  
salt  
freshly ground white pepper  
reserved dill and lobster meat  
METHOD  
1. Prepare the mousse: Use hand blender to purèe the scallops with the egg.  
With the motor running, slowly pour in the cream, then add the cayenne,  
dill, salt and pepper. Transfer the mousse to a bowl and chill, covered.  
(Continued next page.)  
20  
21  
 
ARTICHOKE MOUSSE  
LIMITED WARRANTY  
Serves 4  
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.  
INGREDIENTS  
4 or 5 very large artichokes  
2 lemons, halved  
4 tablespoons (2 ounces) unsalted butter, at room temperature  
about 2 tablespoons heavy cream  
salt  
freshly ground pepper  
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 compa-  
rable model.  
METHOD  
1. Trim away the leaves from the artichokes to expose the bottoms. Rub  
To obtain service under the terms of this warranty, call Toll Free (800) 275-8273.  
the cut surfaces with lemon to prevent oxidation.  
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE  
UNITED STATES AND DOES NOT COVER:  
2. Bring a large pot of salted water to a boil. Add the juice of half a lemon  
and the artichoke bottoms, cover with a linen towel or several sheets of  
paper towels and cook until the artichokes are tender, 40 to 50 minutes.  
* 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.  
3. Remove the artichokes and drain. Remove and discard the fiber from the  
center of the chokes.  
* Damage from service by other than an authorized dealer or service center.  
4. Use hand blender to purée the artichoke bottoms with the butter. Pass  
the purée through a tamis or fine strainer into a heavy saucepan and heat  
through. Stir in the cream and correct the seasonings with salt, pepper  
and lemon juice.  
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.  
PRESENTATION  
Serve as a side dish to accompany lamb or chicken or use as a bed for sliced  
meats and poultry.  
Note: To reheat, place the mousse in a heavy saucepan, add 1 tablespoon  
each of unsalted butter and heavy cream. Heat slowly, stirring constantly.  
22  
 

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