Wolfgang PuckメーカーBFPR0007の使用説明書/サービス説明書
ページ先へ移動 of 46
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.
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 base in w ater or other liquid.
3 A dditional Safety Pr ecautions If y ou hav e any conc erns regar ding the performance and use of y our appliance, please visit www . wphousewar es.c om or contact the W olfgang Puck Consumer Service Line at 800-2 75-827 3. • Alwa ys use e xtreme car e when handling Proc essing Blades and cutting discs.
5 6 T able of Cont ents Important Safeguar ds 1 Additional Saf ety Precautions 3 About W olfgang Puck 5 Know Y our Food Pr ocessor 7 A ttachments for Y our Food Pr ocessor 9 Befor e Y our First Use 1 .
7 8 Proc essing co ver The pr ocessing c ov er activat es the automatic safety s yst em. The Food Proc essor will not operat e unless the co ver is corr ectly positioned on the proc essing bowl and lock ed into plac e.
9 10 A ttachments for Y our F ood Proc essor Proc essing Blade Stainless st eel smooth edged proces sing blade is designed for cutting, chopping, kneading, and whisking. Spindle The Spindle holds the Pr ocessing Blade , the adjustable slicing disc as w ell as re versible discs.
11 12 Assembling Y our A ttachments W arning: Use caution, as blades are e xtremely sharp. Alw ay s handle all blades by their centr al plastic section. Nev er grasp the cutting blade itself . Note: All attachments must be firmly attached to t h e S p in dl e.
13 14 Using Y our Food Pr oces sor Important: If the proc essing bowl and c ov er are not corr ectly assembled, the Food Pr ocessor will not function. 1 Plug the pow er cor d into a 120V A C pow er . 2 Using the On/ Off button on the contr ol panel, pres s once to start proc essing.
15 16 St oring Y our Food Pr oc essor Proc essing Bowl s torage 1 Fit the Proc essor Bowl and Spindle as detailed pr eviously , in figures 1, 2 and 4. 2 Place the V ariable Slicing blade o ver the Spindle , see figure 7 , and then fit the proc essing co v er to the proc essing bowl as pre viously shown in figur e 3.
17 18 Helpful Hints figure 13 figure 14 • The mos t important factor for suc cessful slicing and shr edding is the wa y in which the food is packed int o the feed tube. T o prepar e shorter slices, pack the food it ems vertically in the f eed tube, see figure 13.
20 Ensure that y our food proces sor is unplugged from the electrical outlet befor e cleaning. Wipe the base and c ord 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.
22 21 T r oubleshooting Problem Food Pr ocessor does not turn on Motor turns off while pr ocessing Slicing blade does not pro vide ev en slices Food pr ocessor liquifies ingr edients Cause W orkbowl a.
24 Potat o Latk es Serves 12 The e ver-popular potat o pancakes of the Je wish kitchen mak e a wonderful appetiz er , side dish, or ev en a vegetarian main course .
26 Black and Gr een T apenade with Goat Cheese Cr ostini Mak es 1 heaping cup Crostini are thin v ersions of the classic Italian Bruschetta. T apenade is the great oliv e spread of Prov ence.
27 28 W olfgang’ s V egetable Spring Rolls Mak es 20 to 24 rolls Forget about the greasy , tasteles s spring rolls you once tast ed from the tak e out restaurant. T hese are wonderful, crisp, fresh-tasting morsels that look a lot more complica ted to mak e than they really are.
30 Pank o-Crust ed Scallops with Cilantr o-Mint V inaigr ette Mak es 4 servings For the Cilantro-Mint V inaigrette see recipe in Sauces & Dres sings INGREDIENTS For the scallops 1 pound fresh sea .
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 .
33 34 2 Make the Fir e-Roast ed T omato Salsa: Ov er a hot grill, roast the tomat oes until blackened all o ver . T ransfer t o a bowl and add the chipotles. Co ver and allo w to cool f or 15 minutes. A dd the lime juice, basil, and garlic and marinate for 10 m in ut es.
36 Gouda Cheese F ondue Serves 4 In this version of the clas sic recipe, Dutch-style Gouda cheese replaces the traditional S wiss varieties. I lik e to serve a v ariety of items for dipping: bit e-sized pieces of v egetables and cooked and cured meats, along with the usual good-quality crusty bread such as a Fr ench baguette.
37 38 Gazpacho with A v ocado Garnish 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.
40 Cr ookneck Squash Casser ole Serves 6 - 8 INGREDIENTS 1 2 - inch piece of leek (whit e part only) 6 medium crookneck squash, ends r emo ved 3 tablespoons butter 1 teaspoon salt 1 teaspoon pepper 4 .
42 Curried Chick en Satay with Fr esh Mint-So y Vinaigr ette Serves 8- 12 INGREDIENTS For the chick en satay: 2 skinless, boneless chick en breas t halves 1 1/2 t easpoons curry pow der 1 teaspoon fr .
44 Pizzas 43 Chick en Salad with A v ocados and Mint-So y V inaigrett e Serves: 4 INGREDIENTS For the salad: 2 whole chicken br easts, bone in, skins r emov ed (1 1/2 t o 2 pounds) 1 medium onion, qua.
46 Calz one with Artichok es Hearts & Por cini Mushr ooms Mak es 4 calzones, 12 servings INGREDIENTS Pizza dough ( see separat e recipe in Dough & Crust section) 2 tablespoons e xtra-vir gin o.
47 48 Caesar Chick en Pizza continued 3 Make the Caesar V inaigrett e. 4 Place a pizza st one on the middle rack of the o v en and preheat the o ven to 500°F . 5 On a lightly floured surf ace, str etch or r oll out each of the balls of dough into an 8-inch cir cle.
50 Camer on’ s Four Cheese Pizza When m y son Cameron was younger , this was the only pizza he would eat. He t old me just what he w anted on his pizza, and he’s eaten it the same w ay e ver sinc e. Mak es one 10-inch or two 8-inch pizzas; Serves 3 t o 4.
52 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.
54 Cilantr o-Mint V inaigr ette Used in Pank o-Crusted Scallops recipe in Appetiz er , Salads & Entrees section. Mak es 4 servings INGREDIENTS 1 egg y olk Juice of 2 limes 1 1/2 tablespoons so y s.
56 Thousand Island Dr essing Mak es approx. 2 cups INGREDIENTS 1 tablespoon white wine vinegar or Champagne vinegar 1 large egg K osher salt and freshly gr ound pepper 1 cup v egetable or olive oil 3 .
58 Ma y onnaise Mak es about 1 1/2 cups INGREDIENTS 2 tablespoons white wine vinegar or Champagne vinegar 1 large egg 1 teaspoon Dijon mustar d K osher salt and freshly gr ound pepper 1 cup oliv e oil METHOD 1 Place the vinegar , egg, mustard, salt and pepper in the bo wl of y our food pr ocessor fitted with the Pr ocessing Blade.
60 T artar Sauc e Mak es about 1 1/2 cups INGREDIENTS 1 1/2 cups Ma yonnaise ( see separate r ecipe) 1 tablespoon chopped cornichons 1 tablespoon drained, rinsed capers 1 tablespoon chopped fresh tarr agon 1 tablespoon chopped fresh chiv es 1/2 t easpoon sugar METHOD 1 Make the ma yonnaise as dir ected.
62 Almond Pest o Mak es 1/2 cup INGREDIENTS 1 cup loosely packed parsle y , washed with large st ems remo v ed 1 cup firmly packed basil lea ves 2 tablespoons chopped blanched garlic 1 tablespoon fine.
64 Eas y Micro w a v e Alfredo 10 - 12 servings INGREDIENTS 8 oz Cr eam cheese 1/2 cup Ric otta cheese 3 tablespoons milk or cream 1 clo ve garlic 2 oz chunk of P armesan cheese 2 tablespoons fresh pa.
66 Dough and Crust 65 Mint So y V inaigrett e INGREDIENTS 2 large egg y olks, beaten 1/ 4 cup seasoned rice wine vinegar 2 tablespoons finely chopped fresh mint 1 tablespoon so y sauce 1/2 t easpoon g.
68 Spinach Pas ta Serves 6 - 8 INGREDIENTS 2 cups fresh spinach, firmly pack ed 1 1/2 cups semolina 1 1/2 cups all-purpose flour 4 large eggs 1 teaspoon k osher salt 1 teaspoon e xtra vir gin oliv e oil Extra semolina f or dusting METHOD 1 In y our food proc essor fitted with the Pr ocessing Blade, chop the fresh spinach.
70 Whole Wheat Pizza Dough Mak es enough for 4 7- t o 8-inch pizzas T ry this robust dough in place of m y regular pizza dough. The honey brings out a wonderful, rich fla vor in the crus t.
72 Lemon Shortbr ead Crust Used in Zes ty L emon B ar recipe in the Desserts section. Mak es enough crust for two doz en bars INGREDIENTS 1 1/2 cups all-purpose flour 3/ 4 cup confectioners' suga.
74 Br ead Crumb T opping for Cas ser ole Mak es enough for 1 large casserole INGREDIENTS 8 slices firm t extur e bread 4 tablespoons melted butt er 1 tablespoon fresh flat leaf parsle y METHOD 1 Place all the ingr edients into the bo wl of the food proc essor fitted with a Proc essing Blade.
76 Dry Br ead Crumbs Appro ximately 2 cups INGREDIENTS 12- 16 slices white bread toast ed METHOD 1 Y ou may t oast in a toast er on light or medium. Or Preheat o ven t o 300 degrees, and arr ange the slices of br ead, not touching, on a non-greased baking sheet.
78 Desserts 77 Zuc chini Bread Mak es 2 loav es INGREDIENTS 11 tablespoons unsalted butt er 2 2/3 cups sugar 4 large eggs 2/3 cups or ange juice 2 medium zucchini, ends r emov ed 3 1/3 cups all-purpos.
80 Gr anny Smith Apple Pie with Cheddar Cheese Crust Mak es 8 servings For the cheddar cheese pas try see recipe under Dough & Crust INGREDIENTS For the Gr anny Smith apple filling: 6 plus 1 table.
82 Grilled Summer Fruit with Fr esh Raspberry -Gr ape Sorbet Mak es 4 servings INGREDIENTS For the sorbet 2 cups white gr ape juice 1 cup wat er 1/2 cup sugar 4 cups raspberries, rinsed and dried on paper to wels METHOD 1 Put the grape juic e in a small saucepan and bring to a boil o ver medium-high heat.
84 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 o.
86 Quick Carr ot Cak e Mak es 2 eight - inch cake rounds INGREDIENTS 2 large carr ots, peeled 1 package y ellow cak e mix 1/2 cup w ater 1/2 cup v egetable oil 4 eggs 1 8 oz can pineapple in juic e, d.
88 87 Recipe Not es Recipe Not es HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 87.
90 Limit ed W arr anty This w arranty c ov ers all defects in w orkmanship or materials of the acc essories, arising under normal usage and care, in this pr oduct for a period of 12 months from the dat e of purchase. T he motor of y our food proc essor is warr antied for a period of fiv e years fr om date of pur chase.
デバイスWolfgang Puck BFPR0007の購入後に（又は購入する前であっても）重要なポイントは、説明書をよく読むことです。その単純な理由はいくつかあります：
Wolfgang Puck BFPR0007をまだ購入していないなら、この製品の基本情報を理解する良い機会です。まずは上にある説明書の最初のページをご覧ください。そこにはWolfgang Puck BFPR0007の技術情報の概要が記載されているはずです。デバイスがあなたのニーズを満たすかどうかは、ここで確認しましょう。Wolfgang Puck BFPR0007の取扱説明書の次のページをよく読むことにより、製品の全機能やその取り扱いに関する情報を知ることができます。Wolfgang Puck BFPR0007で得られた情報は、きっとあなたの購入の決断を手助けしてくれることでしょう。
Wolfgang Puck BFPR0007を既にお持ちだが、まだ読んでいない場合は、上記の理由によりそれを行うべきです。そうすることにより機能を適切に使用しているか、又はWolfgang Puck BFPR0007の不適切な取り扱いによりその寿命を短くする危険を犯していないかどうかを知ることができます。
ですが、ユーザガイドが果たす重要な役割の一つは、Wolfgang Puck BFPR0007に関する問題の解決を支援することです。そこにはほとんどの場合、トラブルシューティング、すなわちWolfgang Puck BFPR0007デバイスで最もよく起こりうる故障・不良とそれらの対処法についてのアドバイスを見つけることができるはずです。たとえ問題を解決できなかった場合でも、説明書にはカスタマー・サービスセンター又は最寄りのサービスセンターへの問い合わせ先等、次の対処法についての指示があるはずです。
