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
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.
IBC1000 - June 2001
Printed in China
HOUSEHOLD USE ONLY
Model IBC1000
Know Your Immersion Blender/Chopper
Assembly and Use of
Hand Blender
Attachment
1. Ensure the motor base is unplugged.
Attach hand blender attachment to
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3
2
motor base by lining up the two separate
parts. Turn clockwise to lock in place.
1
5
2. 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.
7
3. Plug into 120-volt 60 Hz AC only outlet.
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4. Place the hand blender attachment into
your ingredients. Turn the speed selector
4
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 ingre-
dients while the unit is running.
9
This unit is equipped with a safety off feature. Once you
stop the blender/chopper, you must press the ON/OFF
switch twice in order to restart.
1. Motor base
5. 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.
2. ON/OFF switch
3. Speed selector
4. Mixing beaker
6. When you are finished, simply release the ON/OFF
switch, unplug the motor base, and then unscrew the hand
blender attachment.
5. Hand blender attachment
6. Bowl cover
7. Chopping blade
8. Blade shaft
Blending Guide
9. Chopper bowl
Speed
Min
Use
Mixing gravies or sauces.
Medium Blending puddings or pancake mix.
Max
Baby food, eggs, frozen juice concentrate, milk
shakes and powdered diet mixes.
4
5
Assembly and Use of
Helpful Hints
Food Chopper
Attachment
• The hand blender can be used in hot liquids, up to 240°F. 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.
• Do not allow the blender to touch the bottom of a hot saucepan.
• To puree foods, a certain amount of liquid is needed. Add cooking
liquid, broth, juice, milk, or cream, until desired consistency is
reached.
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.
• This appliance is not intended to chop ice. Add ice to beverage
after blending.
• This appliance is not intended to beat egg whites.
• For thorough blending, move blade up and down in mixture until
smooth.
• You will achieve better mixing results if you use deep, tall
containers.
3. Secure the bowl cover firmly onto the bowl by
turning clockwise.
4. Attach motor base to top of bowl cover by
turning clockwise.
5. Plug into 120-volt 60 Hz AC only outlet.
• 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.
• Before turning the appliance on, immerse the hand blender
attachment into the prepared ingredients, thus ensuring they will
not spill over.
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 .
• 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 1/4 - 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.
This unit is equipped with a safety off
feature.
Once
you
stop
the
blender/chopper, you must press the
ON/OFF switch twice in order to restart.
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.
8. When you are finished, simply release the ON/OFF
switch, unplug the motor base, and then unscrew the
chopper bowl.
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STRIPED BASS IN
Care & Cleaning
GINGER VINAIGRETTE
You could also use red snapper in this recipe.
1. Unplug the unit from the outlet.
Serves 4
2. Hold the blade portion of the hand blender under hot running
water to rinse clean.
INGREDIENTS
One 1-inch piece ginger, peeled and minced
2 large shallots, minced
1/4 cup rice wine vinegar
1 cup extra-virgin olive oil
juice of 2 limes
2 tablespoons soy sauce
2 tablespoons dark sesame oil
salt
freshly ground white pepper
3. If food particles are not easily rinsed off the hand blender blade,
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 operate the unit for about 10 seconds. Unplug, rinse under
hot water, then dry.
4. Simply wipe the motor base clean with a damp cloth. Never hold
the motor base under running water.
4 striped bass fillets, 6 ounces each
1 bunch cilantro or Italian parsley, roughly chopped, plus a few whole leaves for garnish
1/4 cup toasted sesame seeds for garnish
5. Do not use pointed or sharp objects to remove food particles
under the blade.
METHOD
6. If the plastic parts of the unit become discolored (i.e. after
processing carrots), wipe these areas clean with cooking oil.
1. Combine the ginger, shallots, vinegar, olive oil, lime juice and soy sauce
in a small bowl or beaker.
2. Using hand blender to whisk vigorously, add the sesame oil, salt and
pepper to taste.
7. To clean the food chopper attachment, remove the bowl cover
first, then the chopping blade and the blade shaft.
3. Season the striped bass on both sides with salt and pepper. Grill it over
high heat until lightly done or sauté it in a little butter and oil. Striped bass
fillets that are only 1/2 inch thick take only 1 to 2 minutes on each side.
8. Do not immerse the chopper bowl cover in water. Wipe with a
damp cloth using dishwashing liquid if necessary.
4. Just before serving, mix the cilantro or parsley into the vinaigrette. (This
prevents the herbs from turning dark.)
9. The chopper bowl and chopping blade can be washed in warm
water with commercial dishwashing liquids. In order not to
damage the bowl, it is recommended not to use abrasive or harsh
cleansers.
PRESENTATION
Make a pool of the ginger vinaigrette on dinner plates at room temperature. Top with
the grilled fish. Garnish with the toasted sesame seeds and a few cilantro or parsley
leaves.
10. Removable parts may be washed either by hand or in the
dishwasher. If using a dishwasher, place all parts in the top rack.
Do not place motor base or chopper bowl cover in dishwasher.
11. Important: Do not try to sharpen the cutting edges of the blade. It
has 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.)
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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.)
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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.
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