Bistro BMCP0020 User manual

USE & CARE
Multi Chopper
with Ice Crush Accessory
LIFE IS ABOUT BALANCE
AND EATING WELL
IMPORTANT NOTICE
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit, contact Consumer
Relations for service PHONE: [phone] or visit our
website at 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 [phone]
Model BMCP0020 Printed in China REV 2.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
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1 2
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always
be followed, including the following:
1Read all instructions carefully.
2To protect against risk of electrical shock, do not put Motor Base,
Cord or Plug of the appliance in water or other liquid.
3This appliance should not be used by children and care should be
taken when used near children.
4Unplug from outlet when not in use, before putting on or taking off
parts, and before cleaning. To unplug, grasp plug and pull from the
wall. Never yank on cord.
5Avoid contact with moving parts. Keep hands and utensils out of
the container while blending to prevent severe injury or damage to
the unit. A scraper may be used but must be used only when unit
is not running.
6 Caution: Sharp blades - handle carefully - unplug before inserting or
removing parts and do not put motor housing in water.
7Do not operate any appliance with a damaged cord or plug or
after the appliance malfunctions or is dropped or damaged in any
manner. Return the appliance to an authorized service facility for
examination, repair, or electrical or mechanical adjustment.
8The use of attachments not recommended or sold by W.P.
Appliances, Inc. may cause fire, electric shock, or injury.
9Do not use outdoors.
10 Do not let cord hang over edge of table or counter or touch hot
surfaces, including the stove.
11 When mixing liquids, especially hot liquids, use the tall container, or
make small quantities at a time to reduce spillage.
12 Do not use this appliance for other than intended use.
13 Be certain cover is securely locked in place before operating
appliance.
14 This appliance is equipped with a safety interlock that will prevent
operation without being properly assembled, do not attempt to
defeat this feature.
Before Your First Use
Carefully unpack the Chopper and accessories, and remove all packaging
materials. Wash the chopping bowls, chopping blades, bowl lid, inserts
and emulsifying discs in warm, soapy water to remove any dust that may
have accumulated during packaging. Do not immerse the motor base,
cord or plug in water. Wipe the motor base with a damp cloth.
CAUTION: The blades are very sharp. Use care when handling.
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. Do not attempt to modify the plug in
any way.
IMPORTANT
1Do not run the Multi Chopper continuously for longer than 15 seconds.
2Never operate the Multi Chopper with the bowl filled with liquid.
3Do not use the small or large chopping blades for hard foods such as
coffee beans, ice cubes, nutmeg, spices, or chocolate.
4Do not mix flammable non-food substances in this appliance.
5Do not operate in the presence of explosive and/or flammable
fumes.
6Do not place any parts of this appliance in the microwave.
7The emulsifying disk is to be used only for thick liquids such as
egg whites, do not attempt to emulsify liquid ingredients with this
accessory. Mixture quantities should not exceed the recommended
amount in this instruction manual.
Additional Safety Information
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
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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. He established
other trend-setting restaurants like Postrio, Chinois on Main in Santa
Monica, Trattoria del Lupo, Cut, and his latest creation, Jai, an Asian
fusion restaurant in San Diego. Home chefs can also share Mr. Puck’s
talents through his cookbooks, cutlery, cookware and, of course,
through his appliances!
Table of Contents
Important Safeguards 1
Before Your First Use 2
About Wolfgang Puck 3
Know Your Multi Chopper 5
Assembling Your Multi Chopper 7
Operations 12
Care and Cleaning 14
Chopper Chart 15
Recipes 16
Limited Warranty 26
Contact Information back
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5 6
Know Your
Multi Chopper
Power Button
Short Chopping Blade
Ice Crush Blade
Tall Chopping Blade Chopper Bowl Lid
Nonskid Base for
Glass Bowl
Short
Emulsifying Disc
Tall Emulsifying Disc
Blending Jar
Ice Crush Bowl Motor Housing
Glass
Chopping Bowl
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Assembling Your
Multi Chopper
Chopper Bowl with Short Chopping Blade
1Nonskid Base
2Glass Chopping Bowl
3Short Chopping Blade
4Blender/Chopper Bowl Lid
5Motor Housing
Assembling Your
Multi Chopper
Chopper Bowl with Short Emulsifying Disc
1Nonskid Base
2Glass Chopping Bowl
3Short Emulsifying Disc
4Blender/Chopper Bowl Lid
5Motor Housing
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Assembling Your
Multi Chopper
Blender Jar with Tall Chopping Blade
1Blending Jar
2Tall Chopping Blade
3Blender/Chopper Bowl Lid
4Motor Housing
Assembling Your
Multi Chopper
Blender Jar with Tall Emulsifying Disc
1Blender Jar
2Tall Emulsifying Disc
3Blender/Chopper Bowl Lid
4Motor Housing
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12
Operations
CHOPPING
1Carefully remove the plastic cover from the blade.
IMPORTANT: Use caution when handling blades as they are
extremely sharp. Always hold blades by the plastic stem,
not the blade itself.
2Place the blade in the center of the chopping bowl.
3Add food to be processed.
4Place the cover on the chopping bowl.
5Insert the motor housing onto the cover.
6Plug the power cord into a 120V AC power outlet.
7Press down on and release the motor housing top for short bursts to
produce a pulsing action. Avoid over processing the ingredients.
8Unplug after use and then remove the motor housing and cover.
9Carefully remove the blade.
10 Remove the processed food from the chopping bowl.
EMULSIFYING
1Place food to be whisked (such as egg white) into the chopping
bowl. See chart on p. 15 for maximum quantity.
2Place the Emulsifying Disc onto the center pin of the chopping bowl
3Place the cover on the chopping bowl.
4Insert the motor housing onto the cover.
5Plug the power cord into a 120V AC power outlet.
6Press down on the motor housing top until desired results are
obtained.
11
Assembling Your
Multi Chopper
Assembling Blender Jar
with Ice Crushing Bowl
1Blending Jar
2Ice Crush Bowl
3Ice Crush Blade
4Blender/Chopper Bowl Lid
5Motor Housing
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Care and Cleaning
• Ensure that the unit is unplugged from the electrical outlet
before cleaning.
• Wipe the motor housing with a damp cloth. Dry thoroughly. Do not
use any abrasive cleaners or scouring pads on the housing as this
will damage the finish.
• Wash the bowls, cover and all attachments (except motor housing)
in warm water using a mild detergent (or see dishwasher instructions
below). IMPORTANT: Use caution when handling blades as they are
extremely sharp. Dry each part thoroughly before use.
Dishwasher Use
All plastic components deteriorate through the prolonged use of
a dishwasher for cleaning. However all parts of your processor are
tolerant to dishwasher use, (excluding the motor housing). If using
the dishwasher, place parts only on the top rack.
13
ICE CRUSHING
1Place the ice crush bowl securely into the Tall plastic blending jar.
2Place the ice crush blade into the hole in the center of the ice crush
bowl and press down.
3Fill ice cubes into the ice crush bowl.
4Fit the cover securely on the jar.
5Insert the motor housing into the cover until it locks into place.
6Plug the power cord into a 120V AC power outlet.
7Press down on the motor housing top until all ice cubes are crushed.
Use pulsing action.
8Unplug after use and then remove the motor housing, cover,
ice crush blade and ice crush bowl.
9Remove crushed ice for serving.
Operations cont.
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16
Recipes
15
Chopper Chart
Glass Blending
Chopping Bowl Jar
Meat 7 oz 14 oz
Herbs 1.5 oz 5 oz
Nuts, Almonds 5 oz 10.5 oz
Cheese 3.5 oz 10.5 oz
Bread 2.5 oz 9 oz
Onions 5 oz 10.5 oz
Soft fruit 7 oz 14
Egg Whites 4 eggs 6 eggs
Crushed Ice X 5 pieces
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Baby Food Peas
Makes about 1 1/2 cups
INGREDIENTS
2 cups fresh or frozen peas, preferably organic, thawed
1/2 cup water
METHOD
1Combine and puree till 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 zip to bag. Keep for
no more than 1 month, frozen.
VARIATIONS
Most foods can be pureed for your baby using your Multi Chopper.
Most fruits do not need added liquid. Meats and starchy vegetables
usually do.
Recipe courtesy Marian Getz
17
Banana Blueberry Smoothie
Makes 4 servings
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
1Combine in chopper and blend until smooth.
Recipe courtesy Marian Getz
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Fresh Homemade
Peanut Butter
Makes about 1 cup
INGREDIENTS
1 cup roasted peanuts
1/4 teaspoon kosher salt
1 tablespoon light corn syrup or honey
3 tablespoons peanut oil
1 tablespoon water
METHOD
1 Combine all ingredients and process for 20-30 seconds. Mix a little
longer if a smoother texture is desired.
VARIATIONS
Use the same amounts but vary the ingredients to suit your tastes.
Cashews and almonds are wonderful as butters.
Recipe courtesy Marian Getz
19
Instant Blackberry Ice Cream
Makes about 2 1/2 cups
INGREDIENTS
8 ounces frozen blackberries
1 cup heavy whipping cream
1 regular size package instant sugar free vanilla pudding
METHOD
1Pour frozen blackberries into chopper bowl. Pour over the package
of instant sugar free pudding mix. Now quickly pour over the cream.
Attach top and process for 10 seconds. Remove lid and scoop into
serving bowls or onto ice cream cones.
VARIATIONS
You can vary the frozen fruit and the flavor of pudding mix. You can
use the pudding mixes that contain sugar; the ice cream will just be
somewhat softer in consistency. I love banana and white chocolate
cheesecake flavored pudding. Dark cherries and chocolate pudding
is very good too.
Recipe courtesy Marian Getz
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Asian Vinaigrette
Makes 1/2 cup serving
INGREDIENTS
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon toasted sesame oil
Juice of 1/2 lemon
Salt
Fresh ground pepper
METHOD
1Combine the vinegar, soy sauce, peanut oil, sesame oil, and lemon
juice and process. Season to taste with salt and pepper. reserve until
ready to use.
Recipe courtesy Wolfgang Puck
21
Aioli
Makes 8 servings
INGREDIENTS
1 tablespoon chopped garlic
1/4 cup chopped basil
2 extra-large raw egg yolks
Salt
Freshly ground white pepper
1 tablespoon Dijon mustard
1 1/2 cups safflower oil, up to 2 cups
1 tablespoon lemon juice
METHOD
1Combine the garlic, basil, egg yolks, salt, pepper, and Dijon mustard
and process. With the machine running, add the oil in a slow, steady
stream a thick, creamy emulsion forms. Pulse in the lemon juice and
adjust the seasonings to taste.
Recipe courtesy Wolfgang Puck
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24
Chino Farm Carrot
and Ginger Soup
Makes about 8 cups
INGREDIENTS
1 pound orange carrots
1 pound yellow carrots
1 pound white carrots
1/4 cup peanut oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced green onion
Pinch red pepper flakes
1 tablespoon salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon turmeric
1 tablespoon honey, or to taste
8 cups vegetable stock
1 cup heavy cream
4 ounces butter
Oil, for deep-frying
1/2 cup julienne ginger
METHOD
1Peel the carrots and slice thinly.
2In a stockpot, heat the oil and sauté the garlic, minced ginger, green
onions and pepper flakes for 1 to 2 minutes or just until glossy. Do
not allow to develop color. Add the carrots, salt, pepper, turmeric
and honey. Sauté for 2 minutes, stirring constantly. Add the stock
and bring to a boil. Lower to a simmer and add the cream. Cook for
40 minutes or until carrots are tender.
3Transfer to the chopper; add the butter and process to a puree.
Strain soup into a new stockpot. If the soup is too thick, add extra
stock. Taste and adjust seasoning with salt, pepper and honey.
Keep warm.
4Preheat oil to 300 degrees F. Deep-fry the ginger and drain on plate
lined with paper towel. Ladle 1 cup of soup into heated bowls.
Garnish with fried ginger. Serve immediately.
Recipe courtesy Wolfgang Puck
23
Caesar Vinaigrette
Makes about 2 cups
INGREDIENTS
1 egg
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy filets, smashed
1 cup peanut oil
1/3 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
Kosher salt
Fresh ground black pepper
METHOD
1In the chopper bowl, combine the egg, lemon juice, garlic,
Worcestershire sauce, red pepper flakes, mustard, and anchovies.
While processing, slowly pour in the oils to emulsify. Stir in the
cheese and season with salt and pepper. Refrigerate in a covered
container. When ready to use, whisk again.
Recipe courtesy Wolfgang Puck
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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. 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.
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 comparable model.
To obtain service under the terms of this warranty,
call Toll Free [phone].
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN THE UNITED STATES AND DOES NOT COVER:
• 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.
• Damage from service by other than an authorized dealer or
service center.
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.
25
Garnish
1 Cranberry Relish
1 Cardamom Cream
1/2 recipe Spiced
Caramelized Pecans
4 tablespoons
pumpkin seed oil
Savory Squash Soup
Makes 2 Quarts
INGREDIENTS
2 butternut squash (about 3 3/4 pounds)
1 acorn squash (about 1 3/4 pounds)
6 tablespoons (3/4 stick) unsalted butter
1 white onion (about 4 ounces),
peeled, trimmed, and finely diced
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground
white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
4 cups homemade chicken stock or vegetable stock, heated
1 cup heavy cream
1 sprig of fresh rosemary
METHOD
1Preheat the oven to 350 degrees F.
2Cut each squash in half and discard the seeds. Brush cut sides with 2
tablespoons of melted butter. Season with salt, pepper, and nutmeg.
Arrange the squash cut side down in a roasting pan and bake until
tender, about 1 hour. Cool, scoop out the insides of the squash, and
purée the flesh in the Multichopper. Reserve. (You should have about
4 cups of puréed squash.)
3In a medium stockpot, melt the remaining 4 tablespoons of butter.
Over low heat, sauté the onion. Do not allow it to brown. Add the
puréed squash and cook over very low heat until heated through,
stirring occasionally. Do not allow it to bubble up. Season with the
salt, pepper, ginger, and cardamom.
4Pour in the stock and bring to a boil, still over low heat, stirring often.
Cook about 20 minutes.
5In a small saucepan, heat the cream with the rosemary sprig.
Remove the rosemary and pour the cream into the soup. Transfer to
a blender or food processor and process, in batches, for 2 or 3
minutes. Adjust the seasoning to taste.
Note: If desired, bake small squash until tender, scoop out, and use as
individual serving bowls. To serve, ladle the soup into heated bowls.
Place a tablespoon of Cranberry Relish in the center, top with a dollop of
Cardamom Cream, then sprinkle with chopped pecans. Drizzle pumpkin
seed oil over soup.
Recipe courtesy Wolfgang Puck
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