Wolfgang Puck Mixer BHM00240 User Manual

I M P O R T A N T N O T 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.  
Please read operating instructions  
before using this product.  
Please keep original box and packing materials  
in the event that service is required.  
Wolfgang Puck  
Five Speed Hand Mixer  
Use and Care  
W.P. APPLIANCES, INC. Toll Free (800) 275-8273  
Model BHM00240 Printed in China REV 1.0  
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary  
to Wolfgang Puck World Wide.  
 
Table of Contents  
Important Safeguards  
Before Your First Use  
About Wolfgang Puck  
Know Your Hand Mixer  
Features of Your Hand Mixer  
Using Your Mixer  
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3
5
7
8
Cleaning Your Mixer  
Speed Control Guide  
Recipes  
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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,  
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Limited Warranty  
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 in San Francisco, Chinois  
on Main in Santa Monica, Granita, Vert and Trattoria del Lupo. Home  
chefs can also share Mr. Puck’s talents through his cookbooks and,  
of course, through his appliances!  
Contact Information  
back  
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Know Your  
Hand Mixer  
Motor Housing  
Beater Eject Button  
Twisted Wire  
Beaters with  
No Center Post  
Speed Selector  
Power Burst Button  
Dough Hooks  
Storage Bag  
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Features of Your Hand Mixer  
Using Your Mixer  
Inserting Beaters and Dough Hooks  
Your five speed hand mixer with power burst can hand all of your mixing  
tasks from bread dough to emulsifications. The convenient power burst  
button blast through the heaviest ingredients with east. A soft grip  
rubberized ergonomic handle fits easily and comfortably in your hand  
without slipping. The speed selector and power burst are just a thumbs  
length away.  
figure 1  
Be sure the unit is unplugged before inserting  
beaters or dough hooks. To insert the twisted  
wire beaters, firmly grasp the mixer by the handle  
and insert the beaters into the openings. Push  
each beater in as far as it will go. The beater will  
click as it locks into place. To insert the dough  
hooks, ensure that the dough hook with the  
plastic guide on the upper stem is placed into  
the right-hand side of the hand mixer motor  
housing, the dough hook without the plastic  
guide will go into the left-hand side of the motor  
housing (see figure 1). Plug the mixer’s power  
cord into a 120 volt 60 Hz AC only outlet. Your  
mixer is now ready to use.  
Twisted wire beaters without center posts allow ingredients to pass  
easily through the beaters without clogging. Plow through hard butter,  
and add nuts and candies without having them break into tiny pieces,  
and avoid spattering food out of your bowls. We have included dough  
hooks to allow you to seamlessly knead dough, or incorporate your  
favorite meat loaf recipes. And when your finished, place your hand  
mixer in the convenient storage bag with an inside pocket for the  
beaters and dough hooks.  
figure 2  
Removing Beaters and Dough Hooks  
Be sure your hand mixer is in the “0” (Off)  
position and unplugged before removing beaters  
or dough hooks. Your mixer has an eject button  
to easily remove beaters or dough hooks (see  
figure 2). Press the eject button, and the beaters or dough hooks will drop  
out of their locks for easy cleaning.  
Controlling the Mixer Speed  
To operate your mixer, move the speed control from the “0” (Off) position  
to the desired speed (see figure 2). During operation, you may change the  
speed of the mixer by selecting a new speed.  
Using the Power Burst Feature  
The power burst feature of your mixer is perfect for tough mixing jobs.  
The power burst increases the speed to the mixers maximum at the touch  
of a button. You can use this feature should you feel or hear the mixer  
slowing or straining during tough mixing jobs. When you release the  
power burst button, the mixer will automatically return to the selected  
speed on your mixer.  
Interrupting the Mixing Process  
To stop your mixer during operation, move the speed control to the  
“0” (Off) position. This will stop the beaters or dough hooks from turning.  
Cleaning Your Mixer  
Be sure the mixer is unplugged before cleaning. Do not immerse the  
hand mixer motor housing or plug in water or any other liquid, simply  
wipe the housing with a clean, damp cloth. The beaters and dough hooks  
should be removed from the hand mixer and washed in warm, soapy  
water. The beaters and dough hooks can be placed in the top rack  
of your dishwasher.  
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Speed Control Guide  
Sugar Dough  
Speed 1 - Stir  
Makes about 1 1/2 pounds or two 9-inch tart shells  
Always start with speed 1 when mixing ingredients as this will prevent  
your ingredients from spattering out of the bowl. Speed 1 is best used  
for a slow start when mixing liquid ingredients, or for combining dry and  
wet ingredients that do not require heavy mixing  
INGREDIENTS  
1 sleeve sugar-free chocolate wafers, crumbled  
2 1/3 cups cake or pastry flour  
1/3 cup sugar  
1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces  
2 egg yolks  
Speed 2 - Mix  
Use when a recipe calls for combining ingredients together. Use for corn  
bread, muffins, and light cream cheese spreads.  
1 or 2 tablespoons heavy cream  
Speed 3 - Blend  
METHOD  
Used for combining heavier cream cheese spreads, cake mixes, or  
creaming butter and sugar.  
1
Attach the beaters to the mixer. Using speed 3, mix the chilled butter  
with the sugar in a medium bowl. Add the egg yolks one at a time.  
Reduce speed to 1 and gradually add the flour to the butter mixture,  
a third at a time. The mixture should resemble crumbles. Add the  
cream. Increase the mixer speed to 3 and mix dough until  
a ball is formed.  
Speed 4 – Beat  
Used for cake frostings, packaged puddings, whipping heavy cream.  
Speed 5 – Whip  
Emulsifying egg whites, mashing potatoes.  
2
3
Place dough ball onto a lightly floured surface, press down into a  
circle. Wrap with plastic wrap and refrigerate for at least 1 hour.  
Power Burst  
Use this feature when if you hear your mixer slowing or straining during  
tough mixing jobs.  
Use as needed.  
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Heavenly Chocolate Mousse  
Chocolate Chip Cookies  
Serves 8  
Makes about 2 1/2 dozen cookies  
INGREDIENTS  
INGREDIENTS  
4 egg yolks  
1 3/4 cups all-purpose flour  
3/4 cup sugar  
1/2 cup unsweetened cocoa  
5 ounces bittersweet chocolate  
5 ounces unsweetened chocolate  
1/2 cup heavy cream  
8 large egg whites  
3/4 teaspoon baking soda  
1/4 teaspoon salt  
8 ounces (2 sticks) unsalted butter,  
at room temperature, cut into small pieces  
1 cup light brown sugar  
2 teaspoons lemon juice  
3/4 cup granulated sugar  
2 large eggs  
METHOD  
1 1/2 teaspoons vanilla extract  
1
Attach the beaters to the mixer. In a large bowl, mix egg yolks with  
1/4 cup sugar until they become a pale yellow.  
1 1/2 ounces bittersweet chocolate, melted over water bath or in microwave  
2 cups (1/2 pound) coarsely chopped pecans or walnuts,or toasted  
and cooled unsalted peanuts, coarsely chopped  
1 3/4 cups semisweet chocolate chips  
2
3
Melt chocolate over a bain-marie or in a heat-proof bowl over  
simmering water.  
In small saucepan, bring cream to a boil and stir it into the  
melted chocolate.  
METHOD  
4
5
Stir the chocolate mixture into the egg yolks and sugar. Set aside.  
1
Sift together the flour, cocoa, baking soda, and salt. Set aside.  
With the mixer attached with the beaters, beat egg whites and  
lemon juice until they reach soft peaks. Add remaining 1/2 cup sugar  
slowly with the mixer on speed 3. Increase speed to 5 and continue  
to beat until whites are stiff and very shiny, approximately 7 minutes.  
2
In a large bowl, soften the butter with the mixer equipped with the  
beaters. Mix on speed 4 until butter is softened. Add the brown and  
granulated sugars, increasing the speed to 5. After the sugar is incor-  
porated, continue to mix until fluffy, stopping to scrape down sides  
of bowl when necessary. Reduce speed to 3 and add the eggs, one  
at a time, and the vanilla.  
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Stir one third of the whites into the chocolate mixture to lighten it.  
Fold in the remaining beaten egg whites, a third at a time.  
3
Stop mixer, scrape in the melted chocolate, and beat until  
thoroughly combined with mixer set to speed 4. Reduce speed  
to lowest setting. Gradually add flour mixture, and beat just until  
combined. Add nuts and chocolate chips, and again beat just until  
combined. If the dough is soft, wrap in plastic wrap and refrigerate  
until firm, 1 to 2 hours.  
Pour into individual serving glasses or bowls and chill at last six  
hours or overnight.  
Note: If the chocolate and egg yolk mixture should tighten, place  
the mixture back over the bain-marie, and vigorously whisk in 3 or 4  
tablespoons of the beaten egg whites. The chocolate will smooth  
out so you can continue with the recipe.  
4
5
Position rack in center of oven and preheat oven to 350°. Line two  
baking trays with parchment paper.  
Using a small ice cream scoop, divide the dough into mounds, about  
2 tablespoons each, forming small balls of dough. (Dough can be  
rolled, placed on trays, and refrigerated until needed.) Arrange the  
rolled balls on the prepared baking trays, about 2 inches apart. Bake  
until slightly firm to the touch, about 15 minutes, reversing trays front  
to back after 7 to 8 minutes. Remove cookies from trays with a wide  
metal spatula and cool on wire rack. If reusing a baking tray, cool  
slightly before arranging balls of dough on it.  
PRESENTATION  
Serve in individual glass dishes topped with whipped cream  
and shaved chocolate.  
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Pizza Dough  
Basic Pasta Dough  
Makes four 8-inch pizzas  
Makes about 1 1/2 pounds, serves 6 to 8  
INGREDIENTS  
INGREDIENTS  
3 cups all-purpose flour  
1 teaspoon kosher salt  
1 tablespoon extra-virgin olive oil,  
plus more for brushing  
1 package active dry or  
fresh yeast  
1 teaspoon honey  
1 1/2 cups semolina flour  
1 1/2 cups all-purpose flour  
2 teaspoons salt  
1 cup warm water (105° to 115°)  
4 large eggs  
Toppings of your choice  
2 tablespoons olive oil  
METHOD  
METHOD  
1
In a small mixing bowl dissolve the yeast and honey with 1/4 cup  
of the warm water.  
1
In a large bowl, combine salt and flours.  
2
3
Fit the mixer with the dough hooks.  
2
Create a well in the middle of the flour. Crack the eggs and place  
them in the well; pour oil over eggs.  
In a large bowl, use speed 1 to mix flour and salt thoroughly for  
4 to 5 seconds. Increase speed to 3 and add the oil and the yeast  
mixture to the flour. Slowly add the remaining 3/4 cup of warm  
water. As you are mixing, all of the dough from the sides of the  
bowl must be incorporated. A ball will start to form; continue  
beating for 5 minutes.  
3
With the mixer fitted with the dough hooks, begin kneading the  
dough with the mixer on speed 3. Increase the speed to 5 and knead  
until a ball is formed.  
4
Make sure to knead all of the remaining flour which may be on  
bottom or sides of bowl. Continue to knead ball by hand onto a  
lightly floured surface until a smooth ball is achieved.  
4
5
Turn the dough onto a lightly floured surface and continue to knead  
by hand 2 or 3 minutes longer. The dough should be smooth and firm.  
Cover the dough with clean, damp towel and let it rise in a warm spot for  
30 minutes.  
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Wrap in plastic wrap and let rest at room temperature for  
30 minutes.  
Cut dough into 4 equal pieces and roll out 1 piece at a time, keeping  
the remaining dough wrapped until needed. Cut as desired.  
Divide the dough into 4 equal parts and roll into balls.  
Work each ball by pulling down the sides and tucking under the  
bottom. Repeat 4 or 5 times. Then on a smooth, unfloured surface,  
roll the ball under the palm of your hand until the top of the dough is  
smooth and firm, about 1 minute. Cover the dough with a clean,  
damp towel and let rise in a warm place for 15 minutes. At this point,  
the balls can be wrapped in plastic wrap and refrigerated for up to  
2 days. Make sure you wrap loose, but secure enough that the  
dough does not ooze out.  
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Place a pizza stone on the middle rack and preheat the oven  
to 500°.  
To prepare each pizza,dip the ball of dough into flour, shake off  
excess flour, place dough on a clean, lightly floured surface, and start  
to stretch the dough. Press down on the center, spreading the dough  
to form an 8-inch circle, with outer border a little thicker than the  
inner circle. Lightly brush the inner circle of the dough with oil and  
arrange the toppings of your choice over the inner circle.  
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Using a lightly floured baker's peel or a rimless flat baking tray,  
slide pizza onto the baking stone and bake until the pizza crust  
is nicely browned,10 to 12 minutes. Transfer the pizza to a firm  
surface and cut into slices with a pizza cutter or very sharp  
knife. Serve immediately.  
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Buttermilk Biscuits  
Recipe Notes  
Makes 20 to 22 biscuits  
INGREDIENTS  
2 3/4 cups all-purpose flour  
1 1/2 tablespoons sugar  
1 tablespoon plus 1 teaspoon baking powder  
2 teaspoons salt  
1/4 teaspoon baking soda  
10 tablespoons (5 ounces) chilled unsalted butter, cut into small pieces  
1/4 cup minced onion  
1 tablespoon chopped fresh or 2 teaspoons dried thyme  
1 cup buttermilk  
1 or 2 tablespoons milk or cream  
1/4 cup grated Parmesan cheese, optional  
METHOD  
1
With the mixer fitted with the beaters, mix the flour, sugar, baking  
powder, salt and baking soda in a large bowl on speed 1.  
2
Add the onion, thyme, and chilled butter pieces. Increase mixer speed  
to 4 and blend chilled butter into batter. Reduce speed to 2 and slowly  
add the buttermilk.  
3
When dough comes together, remove the beaters and attach  
the dough hooks. Continue to knead on speed 3 until a round ball  
is formed.  
4
5
6
Place dough ball onto well-floured surface and, with a rolling pin,  
roll out dough to 1-inch thickness.  
Cut biscuits with biscuit cutter, and place onto a parchment lined  
baking sheet. Refrigerate for at least 1 hour before baking.  
Preheat oven to 350°. Brush the tops of biscuits with milk or cream,  
and then sprinkle with Parmesan cheese. Bake 25-30 minutes, or  
until golden brown.  
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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. 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 (800) 275-8273.  
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.  
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