Wolfgang Puck BDFR0070 Operating instructions

Wolfgang Puck BDFR0070 Operating instructions
3-Liter Deep Fryer
If you have any problems with this unit, contact
Consumer Relations for service PHONE: 1-800-275-8273
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 (800) 275-8273
Model BDFR0070 Printed In China REV 1.0
All trademarks, service marks and trade names (collectively the “Marks”) are
proprietary to Wolfgang Puck World Wide.
Photos throughout this manual may differ slightly
from actual product.
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1 Read all instructions carefully.
2 Do not touch hot surfaces. Use handles or knobs.
3 To protect against risk of electric shock, do not immerse base, control
panel with heater, cord & plug in water or any other liquid.
4 Close supervision is necessary when any appliance is used by or near
5 Unplug from outlet when not in use and before cleaning. Allow to cool
before putting on or taking off parts, and before cleaning the appliance.
6 Do 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.
7 The use of accessory attachments not recommended or sold by the
appliance manufacturer may cause fire, electric shock, or injury.
8 Do not use outdoors.
9 Do not let cord hang over edge of table or counter or touch hot
surfaces, including the stove.
10 Do not place on or near a hot gas or electric burner or in a heated oven.
11 Extreme caution must be used when moving an appliance containing
hot oil or other hot liquids.
12 Be sure the handle is properly assembled to the basket and locked in
place. See detailed assembly instructions on page 10.
13 Always attach breakaway cord to appliance first, then plug cord into wall
outlet. To disconnect, turn control to “OFF”, then remove plug from wall
14 Do not use this appliance for other than intended use.
Additional Safety Information
Polarized Plug
This appliance has detachable breakaway cord with polarized
plug (One blade is wider than the other). This plug is intended
to 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 defeat this safety feature
by modifying the plug in any way.
Short Power Cord
short power-supply cord is provided to reduce risks of 1
injuring yourself from becoming entangled in or tripping over a longer cord.
2 Do not use with an extension cord with this appliance.
Serious hot-oil burns may result if deep fryer is pulled off a
countertop. Do not allow the cord to hang over the edge of
the counter where it may be grabbed by children or become
entangled by the user. This is why the Deep Fryer is equipped
with a magnetic-release detachable power cord.
Other Safety Precautions
1 Do not use the Fryer without oil. The Fryer will be severely damaged if
heated dry. Only use liquid oil in your Deep Fryer. Never use solid fat or
shortening as this will cause your Deep Fryer to overheat, or possibly
start a fire.
2 This Fryer is equipped with a safety reset button in order to prevent
operation of the appliance in the event of improper use, or irregular
operation. Once your Deep Fryer has completely cooled press the
Reset button on the back of the control panel. If your Deep Fryer does
not operate after using the reset button contact our customer service
department for repair.
3 Before using your Fryer for the first time wash the oil pot, lid, and frying
basket in warm soapy water and dry thoroughly. It is important that your
Fryer is completely dry prior to use as water will cause the hot oil to
spatter. Do not immerse the control panel or power cord in water. Wipe
with damp cloth only.
4 Do not place oversized foods or utensils not recommended by the
manufacturer in the Fryer.
5 This product should never be used unsupervised by children or infirmed
6 To prevent burns do not touch any metal parts of the Deep Fryer as they
are very hot. Always use heat resistant gloves.
7 Always disconnect the power cord when not in use or when cleaning
your Fryer. It is recommended not to leave your Fryer without any
operation for more than sixty (60) minutes.
8 This Deep Fryer is designed with a Magnetic Release Power Cord that
will break away from the Fryer base if the power cord is pulled. This
safety feature will prevent the appliance from tipping and the hazardous
spillage of hot oil.
Before Your First Use
Carefully unpack the deep fryer and remove all packaging
materials. Compare parts to the Know Your Deep Fryer page to
ensure that everything has been removed from the packaging.
Clean your Deep Fryer according to the Care & Cleaning section
of this manual.
WARNING: Always attach the cord to the Fryer first, then plug into the proper wall receptacle. Never leave the Magnetic Release Power Cord plugged into the wall without having it plugged into the appliance.
9 Do not use an extension cord with this appliance.
10 Never leave an appliance unattended when it is connected to the power
Table of Contents
Important Safeguards
Additional Safety Information
Other Safety Precautions
Before Your First Use
About Wolfgang Puck
Know Your Deep Fryer
Assembling Your Deep Fryer
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 in San Francisco, 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!
Using Your Deep Fryer
Guidelines For Deep-Frying
Frying Guide
Using Your Timer
Care & Cleaning
Troubleshooting Guide
Limited Warranty
Contact Information
Know Your Deep Fryer
Removable Lid
To remove, lid must be
in fully open position,
and lift straight up
Frying Basket
with Foldable
Oil Pot
Control Dial
Power Switch
•Top Depress To Turn It On
•Bottom Depress To Turn It Off
Green Ready Light
Raise Basket
Lower Basket
Release Cord
Actual product may differ slightly from images on this page
Assembling Your Deep Fryer
1 Place the Deep Fryer housing on a stable, level surface.
2 Ensure that all components of your Deep Fryer are completely dry prior
to use to avoid risk of injury due to spattering.
3 Insert the oil pot into the Deep Fryer housing.
4 Line up the control panel into the grooves on the front of the Deep Fryer
housing. Your Deep Fryer is equipped with a safety micro switch which
will not allow the control panel to work unless it is properly seated into
both grooves in the housing.
5 Add the appropriate amount of oil to the oil pot. Do not fill with oil
above the maximum level or below the minimum level marked on the
inside of the Deep Fryer pot.
6 Attach the Magnetic Release Power Cord into the receptacle on the
back of the housing as shown in Figure 1.
7 Extend the basket handle up and ensure that it is locked into place.
8 Place the basket into the basket holder inside the pot.
Figure 1
Using Your Deep Fryer
1 Assemble your deep fryer according to the instructions in the section
“Assembling Your Deep Fryer”
2 Ensure the lid is closed for faster preheat times and the fryer basket is in
the lowered position. To lower the basket slide the handle release button
down and push the handle down.
3 To start heating the fryer turn the Power switch to the ON position, turn
the temperature control dial to the desired cooking temperature. See the
frying guide within this instruction manual for suggested temperature
and time settings.
4 Preheat the oil until the Green Ready light illuminates. This will take
approximately 8 – 10 minutes depending upon the amount of oil you are
using. The Green Ready light will cycle on and off during the cooking
process indicating that the proper temperature is being maintained.
5 The timer is removable and does not control the power to your deep
fryer. It is for reference only. Your deep fryer will remain on as long as the
Power Switch is on the ON position and the control panel is plugged in.
You can remove the timer from the control panel and take it with you to
alert you when the set time has elapsed. See Using Your Timer section of
this manual for complete instructions.
6 Once the oil is preheated press the Lid Release Button to the right of
the handle to open the lid. We recommend using an oven mitt to gently
hold the lid down while pressing the lid release button and guiding the
lid to the open position.
7 Raise the basket handle out of the oil by lifting the handle up until it
clicks into place. Place the food to be fried into the basket. Do not fill the
basket more than 2/3rds full.
WARNING: Do not add water, wet foods, or icy foods to the cooking
oil. This will cause the oil to splatter and may result in injury. DO NOT
move the deep fryer with hot oil.
8 While keeping the basket in the upright position, close the lid until it
clicks into place. Slide the handle release button towards you and lower
the basket into the oil.
9 When finished frying raise the basket handle up until it clicks into place.
Open the lid release button ensuring that your hands and face are away
from escaping steam. We recommend using an oven mitt to gently hold
the lid down while pressing the lid release button and guiding the lid
to the open position. Leave the basket in the up position for a minute or
two to allow excess oil to drain from the basket. Do not leave food in the
basket longer than 5 minutes to prevent food from losing is crispiness.
Lift the basket out of the deep fryer and plate your food, or you may use
tongs to remove food directly from the basket.
10 When you are finished frying, press the Power Switch OFF, turn the
temperature to MIN, and unplug from the wall outlet. Allow the deep
fryer and oil to completely cool before moving or cleaning.
Guidelines for Deep-Frying
1 Always fry food between the temperatures of 350-375° unless recipe
specifies otherwise. Cooking at lower temperatures allows for more oil
absorption, which makes the food taste greasy.
2 Make sure the READY indicator is illuminated before lowering food into oil.
3 Never fill the basket greater than 2/3rds full. Too much food will prevent
the food from moving around and browning evenly. In addition, it may
slow down the cooking time. Fry in smaller batches for faster, crispier
fried food.
4 When selecting oil to use in your Deep Fryer, choose a high quality
brand of peanut oil, canola oil, or vegetable oil. These fats can withstand
high temperatures well. Do not use butter, margarine, animal fats or olive
oil because these smoke at lower temperatures and can cause fire.
5 Do not mix different oils. Do not use shortening or lumps of fat as your
Deep Fryer will overheat.
6 Change oil often and dispose of responsibly. Do not pour down the sink
drain. Check with local regulations for proper disposal.
7 Keep oil for frying seafood and fish separate from oil used for potatoes
and other milder items.
8 Before deep frying any foods, remove excess moisture by blotting well
with a paper towel.
9 Do not add water, wet foods, or icy frozen foods to hot oil, because this
will cause the oil to spatter, which may result in injury.
10 When frying battered foods, shake off any excess batter or coating
before putting in the oil.
11 Never pour salt into the oil. Instead, salt the food while it is hot and
draining on a paper towel.
12 Frozen foods can be cooked in your Fryer. Follow directions on food
package. Always close the lid before lowering the basket in the oil to
avoid spattering. Always lower the basket slowly into the oil.
13 After cutting potatoes for French fries or potato chips, wash in cold
water to remove starch. This will keep them from sticking together.
Dry completely before frying.
14 Never place any plastic utensils into hot oil. Do not pour hot oil into
plastic containers.
Frying Guide
Cooking times are suggestions. Adjust them according to your
own preference and the amount of food being cooked. Do not fill
the basket more than 2/3rds full.
Time (Minutes)
Chicken breasts
15 to 20
Chicken drumsticks
12 to 15
Chicken fingers
12 to 15
2 to 4
5 to 7
Fish filets, breaded
5 to 6
Fish in batter
6 to 8
French fries
5 to 7
Fries, steak
5 to 7
3 to 5
Onion rings
5 to 7
Pork chops, breaded
7 to 10
Potato chips 375°F
5 to 8
2 to 4
Veal cutlets
7 to 10
WARNING: Do not add water, wet foods or icy frozen foods to
cooking oil because this will cause the oil to splatter and may
result in injury. Do not move the Deep Fryer while cooking, or at
any time when the oil is hot. To check food during frying, look
through the viewing window or open the lid ensuring that your
hands and face are away from escaping steam. We recommend
using an oven mitt to gently hold the lid down while pressing
the lid release button and guiding the lid to the open position.
Do not place your hands above the filter vent on the lid while
cooking, as the steam is hot and can cause burns.
Using Your Timer
Care & Cleaning
Your countdown timer features a Power Button to conserve the battery,
and a + / - adjustment which allows you to adjust the time in one minute
increments up to 60 minutes. The timer is also removable from your
deep fryer so you can carry it with you. To remove the timer from the
housing, grasp the edge of the timer and pull straight out. It has an
audible beep to alert you when the set time has expired.
Do not attempt to clean your Fryer or drain the oil while either
the Fryer or the oil is hot. Allow unit to completely cool.
Before cleaning, unplug the cord from the wall outlet first, and
then from your Deep Fryer and wait for the Deep Fryer to cool
completely. Remove the Control Panel with heating element from
the base by lifting vertically. Never immerse the Control Panel
in any liquid. Clean the heating element with hot, soapy water
and be careful not to wet the control panel. Wash the Lid, Frying
Basket and Oil Pot in warm, soapy water and dry thoroughly.
Clean the exterior of the Control Panel with a slightly damp cloth.
Wipe the Deep Fryer housing with a damp cloth. Always ensure
that all components are dried thoroughly, as any residual water
will cause spattering of oil.
1 Your timer is shipped with a temporary battery protector which prevents
draining of the battery during shipment. Before your first use remove the
battery cover on the back of the timer by sliding it down. Remove the
plastic protector from the timer and place the battery and cover back on
the timer.
2 To turn your timer on press the Power button and the timer will display
00. Use the + button to increase the time in one minute increments and
the – button to decrease the time. You can hold the + or – button in to
scroll the time at a faster rate.
3 Once the desired time has been selected press the power button and
the set time will blink twice and your timer will begin counting down in
one minute increments. If you do not set a time and press the power
button the timer will automatically turn off in 30 seconds from the last
button press.
4 When the timer is down to the last minute the display will change to
seconds. Once time has elapsed the timer will begin to beep. Press the
Power button to turn the beep off.
5 Should your timer require a replacement battery only use a standard
AG13 alkaline battery.
Do not immerse the Deep Fryer Control Panel or Power Cord in
water or other liquid. Do not place any parts of the Deep Fryer in
your dishwasher. Always hand wash as described above and dry
Troubleshooting Guide
Deep Fryer has no power
The unit is not plugged in
Plug the unit into a 120 volt AC outlet.
The magnetic cord is not
properly fastened
See figure 1 on page 10 for proper
installation of the breakaway cord.
The control panel is not
properly seated
See section 4 of Assembling Your
Deep Fryer on page 10
Oil is overflowing
Too much oil has been
placed in the Fryer pot
Do not exceed MAX line as indicated
in the Fryer pot.
Too much food has been
placed in the frying basket
Do not fill the basket more than
2/3rds full.
Using two different oils
Empty oil and clean the pot once
cooled down. Use only one type of oil
in the Fryer. See page 12, section 4.
The food is wet and
covered with ice
Remove excess ice crystals from the
food and dry wet foods thoroughly
and lower the basket very slowly into
the oil.
Food is not browning
Foods are excessively thick,
or contain a lot of water/ice
Do not fill basket more than 2/3rds full.
Remove excess ice crystals from food.
The temperature of the oil is
too low
Increase temperature according to the
Frying Guide on page 13.
Too much food is being
added to the basket
Do not fill the basket more than 2/3rds
full. You can also try frying smaller
Unpleasant Odor
The oil is overused
Do not use the oil more than 4 times.
Oil has been used in
different foods
Do not use the same oil for fish as
you do for other food items.
Recommended oil is not
being used
Only use oils recommended on
page 12.
Cajun-Style Popcorn Shrimp
Coconut Chicken Fingers
Makes 4 appetizers
Makes 18 pieces
1 pound 30-40 count shrimp, peeled and deveined
1 egg
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon garlic powder
1/4 teaspoon dried leaf thyme
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1/2 cup all purpose flour
3/4 to 1 cup cornmeal
1 pound boneless, skinless chicken breast
1/4 cup fresh lime or lemon juice
1 1/2 teaspoons hot curry powder
1 teaspoon salt
1/4 teaspoon ground ginger
1 cup all purpose flour
1 teaspoon baking powder
3/4 cup milk
7 ounces shredded, unsweetened coconut
1. Rinse the shrimp under cold water. Pat dry with paper towels.
2. In a medium bowl, beat the egg with the salt, cayenne, garlic powder, thyme, oregano and black pepper until frothy. On separate sheets of wax paper, place the flour and cornmeal.
3. Dredge the shrimp in the flour. Dip in the seasoned egg mixture and coat in the cornmeal, using a fork. Place the shrimp on a wire rack set over a baking sheet. Repeat until all shrimp are coated.
Turn on deep fryer and set temperature dial to 375° and wait until green LED lights up ready. Place shrimp in basket and close lid. Lower basket into oil. Fry the shrimp in small batches for 1-2 minutes or until golden brown.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
Trim all visible fat from chicken. Cut each breast half crosswise into 6 pieces. In a medium bowl, combine the lime juice, curry powder, salt and ground ginger. Add the chicken pieces and toss to coat. Let stand 30 minutes at room temperature.
2. In a medium bowl, whisk together the flour, baking powder and milk until smooth. The batter will be thick. If it seems too thick, gradually thin it out with 1 to 2 tablespoons of additional milk.
3. Turn on deep fryer and set temperature dial to 375° and wait until green LED lights up ready.
4. Place the coconut on a sheet of wax paper. Add the chicken with marinade to the batter and toss to coat thoroughly.
Using tongs lift the chicken pieces, 1 at a time from the batter; let excess batter drip back into the bowl. Place chicken into basket and close the lid. Lower basket into oil. Fry 3-4 pieces at a time for 2-3 minutes or until golden on the outside and white on the inside.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
Fried Oysters
Herb Fried Scallops
Makes 24 oysters
6 servings
1 egg
1 tablespoon milk or water
2 teaspoons Chesapeake bay-style seafood seasoning
1/2 cup all-purpose flour
1/2 cup cracker crumbs
24 shucked oysters, drained
3/4 cup all purpose flour
1/2 teaspoon salt
1/2 cup flat beer
1 teaspoon vegetable oil
1 egg, separated
2 tablespoons chopped fresh parsley
1 1/2 teaspoons minced fresh tarragon
1 teaspoon minced fresh chives
1 1/2 pounds sea scallops
In a pie plate, beat the egg with milk or water and 1 teaspoon of the seafood seasoning. On wax paper, combine the flour with the remaining 1 teaspoon seafood seasoning. Place the cracker crumbs on another sheet of wax paper.
2. Dredge the oysters, 1 at a time, in the flour, dip in the beaten egg and then roll in the crumbs to coat completely; use a fork to help roll the oysters in the crumbs. Place on a wire rack.
3. Turn on deep fryer and set temperature dial to 375° and wait until green LED lights up ready. Place oysters in basket and close the lid. Lower basket into oil. Fry in batches of 4-5 until golden and crisp.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
1. In a medium bowl, combine the flour and salt. Stir in the beer and oil. Cover and let stand at room temperature 3 to 4 hours.
2. In a small bowl, beat the egg white until stiff peaks form. In another small bowl, beat the egg yolk, parsley, tarragon and chives. Beat the egg yolk mixture into the beer batter. Fold in the beaten egg white.
3. Rinse the scallops in a colander with cold water. Pat dry with paper towels.
Turn on deep fryer and set temperature dial to 375° and wait until green LED lights up ready. Place a few of the scallops in the beer batter and turn to coat. Lift the scallops out, 1 at a time, with a fork and tap against side of the bowl to remove excess batter. Place 4 or 5 scallops in basket and close the lid. Lower basket into oil. Fry, turning once, 3 1/2-4 minutes or until golden brown.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
Onion Rings
Sweet Potato Samosas
4 servings
Makes 16 samosas
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups flat beer, at room temperature
2 large sweet onions
1 1/4 cups self-rising flour
3 tablespoons curry powder
1/4 cup solid vegetable shortening
3 to 4 tablespoons ice water
1 can sweet potatoes, drained
1 tablespoon minced seeded pickled jalapeño pepper
1 teaspoon grated fresh ginger
1. In a large bowl, mix the flour, salt and pepper. Whisk in the beer until the batter is smooth. Let stand at room temperature for 3 hours or longer.
2. Peel the onions and cut into 1/4-inch thick slices. Separate into rings.
3. Turn on deep fryer and set temperature dial to 375° and wait until green LED lights up ready.
Whisk the batter before using. With metal tongs, dip a few onion rings at a time into the batter. Lift out, letting the excess batter drip back into the bowl. Then carefully place the onions in basket and close the lid. Lower basket into oil. Fry, turning once or twice until golden brown.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
In a large bowl, mix the flour with one tablespoon of the curry powder. Cut in the shortening with a pastry blender or 2 knives used scissor fashion until the mixture resembles coarse crumbs. Sprinkle ice water over the top and mix lightly with a fork just until the pastry is evenly moistened but not sticky. Gather the dough into a ball. Cover with plastic wrap and set aside at room temperature.
In a food processor, combine the drained sweet potatoes with the pickled jalapeño pepper, ginger and remaining 2 tablespoons of curry powder. Process in pulses until the filling is smooth. You may have to turn off the processor and scrape down the sides of the container once or twice. Transfer the filling into a small bowl. You should have one cup.
On a lightly floured surface, roll out the pastry to noodle thickness (1/16 inch) with a floured rolling pin. Cut into rounds with a floured 4 inch round cutter. Remove the trimmings from around the circle. Set the pastry rounds on a baking sheet. Reroll trimmings to make additional rounds.
Place one level tablespoon of the sweet potato filling in the center of each pastry round. Lightly moisten the edges of the dough with water. Fold the pastry over the filling to form a half moon shape. Pinch lightly to seal. Press with the floured tines of a fork, turn samosas over and press again. Trim edges neatly with a knife.
Turn on deep fryer and set temperature dial to 375° and wait until green LED lights up ready. Place samosas in basket and close the lid. Lower basket into oil. Fry in batches of 3-5 for 2 minutes or until a light golden brown.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
Fried Chicken
In Vienna, fried chicken is always served with a salad of mixed greens,
cucumbers, tomatoes, potatoes, etc. I must say, as a kid, I preferred
mashed potatoes.
4 servings
1 (2 1/2 pound) chicken
Salt and pepper
Vegetable oil, for frying
2 cups flour
3 eggs
4 cups panko (rice bread crumbs) or bread crumbs
1 cup parsley leaves
2 lemons
1. Cut each chicken into 8 pieces. Remove the skin but not the bones.
Season generously with salt and pepper.
2 Preheat the Deep Fryer to 350°. On three separate soup plates, put
the flour, eggs and bread crumbs, and dip chicken pieces one at a
time, first in flour, then eggs, and finally bread crumbs. Shake off
excess crumbs.
3. 3 Fry chicken pieces for about 12 to 14 minutes until nice and brown.
Turn after 7 minutes. Drain on paper towels.
4. 4 Fry the parsley for about 30 seconds. Remove, drain on paper
towels, and sprinkle over chicken.
Divide onto 4 plates. Sprinkle with parsley and serve with half a lemon.
Spring Rolls
Makes 4 servings
1 large onion, julienned
1 medium carrot, julienned
1/4 pound shiitake mushrooms, discard stems, julienned
1 large red bell pepper, julienned
1 large yellow bell pepper, julienned
1 small green cabbage, julienned
Peanut oil, for stir-frying
Salt and pepper
1/4 pound glass noodles, soaked in water for 10 minutes,
chopped into smaller strands
1/4 cup mushroom soy sauce
2 tablespoons chili paste
1 tablespoon sesame oil
1 bunch cilantro leaves, chopped
Cooked Aromatic mixture (see recipe on next page)
Spring roll wrappers
1 egg + 1 tablespoon each water and cornstarch, beaten together for egg wash
Peanut oil, for deep-frying
Prepare the filling. In a wok, stir-fry each vegetable separately in
peanut oil. Season with salt and pepper. Drain and transfer to a
mixing bowl. Stir in noodles, mushroom soy sauce, chili paste,
sesame oil, and cilantro. Season with salt and pepper. Set aside to
cool completely. When cool, blend the filling mixture with the
aromatic mixture. When ready to form the spring rolls, squeeze out
all the excess liquid.
2. Make the spring rolls. Place about 1/2 cup of prepared filling per
spring roll wrapper. Roll and seal edges with the egg wash. Repeat
the process until all filling is used.
Recipe courtesy Wolfgang Puck
In your Deep Fryer, heat the peanut oil to 350°. Deep-fry in batches
of 2 until golden, about 2 to 3 minutes. Drain on paper towels. Trim
off the ends and slice diagonally. Drizzle top with Hot Chinese
Mustard Sauce (see recipe on page 29). Serve immediately.
Recipe courtesy Wolfgang Puck
Hot Chinese Mustard Sauce
4 servings
4 servings
1 (2-inch piece) fresh ginger, peeled
3 large cloves garlic
2 green onions
Pinch red pepper flakes
1/2 cup peanut oil
Pinch salt
Pinch black pepper
Pinch sugar
4 tablespoons Chinese dry mustard
2 tablespoons water
2 tablespoons rice vinegar
4 tablespoons pickled ginger liquid
1 lemon, juiced
Pinch turmeric
1 tablespoon sugar
1 egg yolk
1 tablespoon chili oil
1 tablespoon sesame oil
1 cup peanut oil
1. In a food processor, combine the ginger, garlic, green onions and red
pepper flakes. Turn on machine, slowly add oil and process mixture
to a puree.
2. Sauté mixture for 1 to 2 minutes. Season with salt, pepper and sugar.
Set aside.
Recipe courtesy Wolfgang Puck
1. In a bowl, combine all the ingredients except the oil. Stir until
well blended.
2. Slowly whisk in the peanut oil until emulsified. Refrigerate, covered
until needed.
Recipe courtesy Wolfgang Puck
Shrimp Tempura with Cilantro
Fried Spinach Leaves
Makes 4 servings
4 servings
16 large shrimp, peeled, cleaned and deveined, with tail intact
1 large or 2 small jalapeno peppers, seeded and minced
4 or 5 sprigs cilantro leaves chopped
2 medium limes, juiced
1 bunch spinach leaves
Peanut oil
1 cup all-purpose flour
1 tablespoon baking powder
1 1/4 cups water
2 tablespoons sesame seeds
1/2 cup cilantro leaves, chopped fine
1 to 1 1/2 teaspoons cayenne pepper
Peanut oil, for frying
Fried Spinach Leaves (see recipe on next page)
In your Deep Fryer, heat the peanut oil to 375°. Clean the spinach
leaves well, trim and dry thoroughly. Fry until crisp and translucent,
about 2 minutes. Remove with a slotted spoon and drain on clean
toweling. Season with salt to taste and serve immediately,
Note: As a single leaf garnish, you can substitute the Japanese oba leaf,
which you can purchase in Japanese markets. The procedure is the same
for small or large quantities of spinach. However, if cooking a large
amount of spinach, fry in batches and keep warm in a low oven.
Recipe courtesy Wolfgang Puck
Arrange the shrimp on a large platter. Sprinkle with the minced
jalapeno and the chopped cilantro. Pour the lime juice over and let
marinate for at least 30 minutes, refrigerated. When ready to cook,
season lightly with salt.
In a small bowl, sift together the flour and baking powder. Whisk in
the water until the batter is smooth (do not overbeat), and then add
the remaining ingredients, seasoning with cayenne and salt to taste.
If made earlier in the day, set the bowl into an ice bath.
At serving time, in your Deep Fryer, heat the oil to 350°. Dip each
shrimp into the batter and coat well. Carefully place no more than 6
shrimp into the oil with the basket already lowered and cook until
golden brown, about 2 minutes. Remove with a slotted spoon or a
flat strainer and drain on paper or clean toweling. Keep warm while
preparing the remaining shrimp and the spinach.
Arrange a few fried spinach leaves on half of each of 4 plates.
Place 4 shrimps on the other half and serve immediately.
Recipe courtesy Wolfgang Puck
Fritter Batter
Vegetable Chips
Enough batter for 1 pound of apples or bananas
1 cup all-purpose flour
1 tablespoon baking powder
1 pinch salt
1 pinch fresh ground white pepper
1 pinch cinnamon
1 pinch freshly grated nutmeg
1 large egg
1 cup buttermilk
1 pound apples or bananas
1 pound parsnips, peeled and trimmed
1 pound carrots, peeled and trimmed
1 pound beets, peeled and trimmed
1/2 pound baking potato, scrubbed clean, but not peeled
1/2 pound sweet onion, peeled
Peanut oil for frying
1/2 cup all-purpose flour
fresh ground pepper
In a small bowl, sift together the flour, baking powder, salt, pepper,
cinnamon and nutmeg. In a small bowl whisk together the egg and
buttermilk. Whisk egg mixture into flour mixture. Let rest for 30 minutes before using.
2. Heat oil in Deep Fryer to 350°.
Peel and core apples (or peel bananas, if using). Cut into sticks
about 1/4 inch wide by 2 1/2 - 3 inches long. Drop into batter.
Carefully drop into hot oil with the basket lowered and fry
until golden.
Slice the parsnips and carrots very thin lengthwise. Set aside on a
paper towel. Slice the beets, potato, and onion into very thin round
slices. Place the beets and potatoes into separate bowls of cold
water. Be sure to dry them thoroughly before you deep fry them.
Heat the Deep Fryer to 350°. Starting with the parsnips, drop a few
at a time into Fryer basket and cook until lightly brown. Make sure
both sides are brown, turning them if needed.
2. Lift basket and drain. Remove to clean paper towels. Season while
still hot. Repeat with remaining vegetables.
3. For onion slices, dredge the onions in flour. Shake off excess flour.
Fry and drain as above. For even browning, fry in small batches.
Recipe courtesy Wolfgang Puck
Recipe courtesy Wolfgang Puck
Crispy Shrimp or Calamari
with Chinese Noodles and
Spicy Garlic Sauce
4 servings
1. Bring a large stockpot of water to a boil.
Oil for deep-frying
2 tablespoons peanut oil
3/4 cup (4 ounces) sliced Double-Blanched Garlic (see recipe on page 34)
2 tablespoons sugar
1 cup rice wine
1/4 cup rice wine vinegar
2 tablespoons plus 1 teaspoon dark soy sauce
4 ounces carrots, peeled, trimmed, and cut into julienne (about 1 cup)
4 ounces haricots verts (young thin french style string beans), trimmed,
blanched, and refreshed (about 1 cup)
4 ounces green onions, trimmed and cut into strips (about 1 cup)
2 teaspoons Vietnamese chile sauce
12 ounces fresh Chinese egg noodles or thin spaghetti
1 pound large shrimp, cleaned and tails removed, or, 1 pound calamari,
cleaned and cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
About 1/2 cup flour
1/4 teaspoon sesame oil
Make the sauce: In a large skillet or sauté pan, heat the
2 tablespoons of peanut oil. Over medium-high heat, sauté the
garlic just until golden, 2 to 3 minutes. Stir in the sugar and continue
to sauté until the garlic begins to caramelize, 1 or 2 minutes longer.
Deglaze the pan with the rice wine, rice wine vinegar, and soy sauce.
Add the carrots, haricots verts, and 2 ounces of the green onion,
reserving 1 ounce as garnish. Stir in the chili sauce and continue
to cook until the sauce is reduced by half.
3. Meanwhile, add salt to the boiling water and cook the noodles until
they are al dente. Drain the noodles well and stir them into the sauce
until they are well coated.
4. Season the shrimp or calamari with salt and pepper and toss with
the flour to coat lightly.
5. Deep fry the shrimp or calamari at 375° in small batches until golden,
1 or 2 minutes. (Place the shrimp or calamari in the basket and gently
ease the basket into the oil.) Drain on clean paper towels.
To serve, divide the noodles and vegetables among 4 large warm plates.
Arrange the shrimp or calamari over and around each portion and
garnish with the remaining green onions. Drizzle a little sesame oil over
the noodles and serve immediately.
Recipe courtesy Wolfgang Puck
Double Blanched Garlic
Apple Spring Rolls
4 servings
4 servings
3 heads garlic
Kosher salt
6 small Granny Smith apples, 4 oz. each
1/3 cup sugar
6 tablespoons butter
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
1/2 vanilla bean
2 tablespoons Calvados brandy (optional substitute apple juice)
1 tablespoon sugar
1 teaspoon lemon juice
pinch salt
1/2 cup raisins
1 package spring roll wrappers
1. Prepare an ice bath.
Separate the garlic into cloves and remove the ends of each clove.
Fill a small saucepan with water. Salt lightly and bring to a boil.
Carefully drop the whole cloves into the water and blanch for 30
seconds. Remove with a slotted spoon and immediately plunge into
the ice water to stop the cooking process. Repeat the process. Drain
the garlic and dry it well. The peels should slip off easily.
3. Cut the garlic into slices and use as needed. (Yield: 3/4 to 1 cup)
Recipe courtesy Wolfgang Puck
Peel, core and cut apples into 1/2-inch squares.
In a 1-quart sauté pan over medium-high heat add 1/3 cup sugar;
stir until caramelized. Add apples, butter, cinnamon, ginger, nutmeg,
scraped 1/2 vanilla bean, and brandy. Cook for 2 minutes, until
tender. Remove from heat and add 1 tablespoon sugar, the lemon
juice and pinch of salt.
Scoop out half of the apples with all of the liquid. Place in a
food processor and process until fairly smooth. Add raisins.
Remove “apple puree” from food processor and combine with
remaining apples. Fold together and reserve until ready to
assemble spring rolls.
4. Place the spring roll wrappers on a flat surface with the point facing
you. Spoon 3 tablespoons of apple compote in a line 2 inches from
the bottom point. Fold up the spring roll.
5. Deep fry 2-3 rolls in 350° oil for 2 minutes. Remove from oil, place
on paper towels to drain. Dust with powdered sugar. Serve with
Cranberry Caramel Dipping Sauce (recipe on next page).
Recipe courtesy Wolfgang Puck
Cranberry Caramel Dipping Sauce
Funnel Cake
4 servings
4 servings
1 cup sugar
4 tablespoons water
1 teaspoon lemon
1/4 cup orange
8 oz. cranberry juice
1 star anise
1 large egg, room temperature
3/4 cup milk, room temperature
1 1/2 cups Bisquick® baking mix
2 tablespoons sugar
Powdered sugar, for dusting
Oil, for frying
In a quart saucepot combine the sugar, water, and lemon juice.
Stir until dissolved.
2. Place over a medium heat cook until blond in color. Meanwhile, pour
the cranberry juice and star anise in a small saucepot.
3. Place over medium heat and stir, reducing to 1/2 cup. When the
sugar mixture reaches blond color, remove from heat and add the
reduced cranberry juice.
Recipe courtesy Wolfgang Puck
Preheat oil in Deep Fryer to 375°.
2. Beat egg and milk together. Add the Bisquick and sugar to egg
mixture, beating until smooth.
3. When the temperature in the Fryer is 375°, open lid. The basket
should be in the lowered position.
Pour batter into a funnel while your thumb is covering the bottom
opening. Remove thumb and drop batter into hot oil using a circular
motion to form spirals about 4 inches in diameter per cake. Make
one funnel cake at a time.
IMPORTANT: To avoid the risk of burn from spattering, wear
heavy plastic gloves during this procedure. Use extreme caution
at all times.
5. Remove cake when golden brown. Drain on paper towel and sprinkle
with powdered sugar while still warm.
6. Repeat until all batter is used.
Recipe courtesy Wolfgang Puck
Pot Stickers
Dipping Sauce
100 to 120 pot stickers
approx. 1 1/2 cups sauce
1/4 cup garlic cloves
1-inch piece fresh ginger, peeled
2 tablespoons peanut oil
1/4 cup dried fruits (apricots, cherries or raisins)
1/2 bunch cilantro leaves, minced
1/2 bunch green onions, minced
Salt and pepper
Pinch sugar
1/4 cup oyster sauce
1 tablespoon chile paste
1 tablespoon sesame oil
2 pounds pork butt, cubed
Round wonton wrappers
1 egg beaten with 1 tablespoon water, for egg wash
Peanut oil, for frying
Dipping sauce (see recipe on next page)
1/2 cup rice wine vinegar
1 cup sesame oil
2 tablespoons minced scallions or green onions
large pinch sugar
Combine all ingredients.
2. Whisk together.
Recipe courtesy Wolfgang Puck
In a blender, combine garlic and ginger. Turn on machine and slowly
pour the 2 tablespoons peanut oil and process to a puree. Transfer
to a bowl and add the remaining filling ingredients (fruits through
pork butt). Stir together and marinate for 1 hour. Pass mixture
through medium dye in a meat grinder. Transfer to an electric stand
mixer and, using the paddle on slow speed, mix until emulsified.
Make the pot stickers. Separate the wonton wrappers and brush
edges with eggwash. Place a generous spoonful of the filling and
seal the edges, making small folds in the rounded side, starting from
the center, and folding down to each end to create a half moon
shape. Continue until you have used up the filling. Refrigerate until
ready to cook.
3. Cook pot stickers in small batches in boiling, salted water. Drain.
Heat the peanut oil to 375° in your Deep Fryer. Fry for two minutes
until golden brown. Remove and serve with dipping sauce.
Recipe courtesy Wolfgang Puck
Panko Scallops
Japanese Shrimp Tempura
4 servings
4 servings
1 pound fresh sea scallops
1/2 cup all-purpose flour
2 large eggs, beaten
1/4 cup milk
1 cup panko (rice bread crumbs)
Peanut oil, for frying
Peanut Oil
1 pound large shrimp, peeled and deveined
1/4 cup cornstarch
1 cup sifted flour
1/2 teaspoon salt
2 beaten eggs
1 cup ice water
Preheat oil in Deep Fryer to 375°.
Preheat peanut oil in Deep Fryer to 375°.
2. Season the scallops with salt and pepper if you like.
2. Dip shrimp in cornstarch and set aside.
3. Set up your coating ingredients. Place the flour on a plate. Beat the
eggs and milk together in a bowl. Place the panko on a plate. Have a
plate prepared to place scallops after breading.
Coat the scallops. Dredge the scallops in the flour. Shake off all extra
flour. Dip the scallop into the eggwash. Let the excess egg slide off.
Dip the scallop into the panko, pressing lightly to insure the crumbs
adhere. Shake off all extra coating. Place breaded scallop on clean
plate and repeat procedure until all of the scallops are coated.
When all scallops are coated and temperature in the Fryer has
reached 375°, place about 6 scallops at a time in hot oil. Fry for
approximately 2 minutes or until golden brown. Open Fryer lid and
raise basket to the upright position. Let scallops drain in this position
for several minutes. Remove scallops onto clean paper towels.
Sprinkle lightly with salt while still hot.
3. Once oil has reached proper temperature, add 1 cup water and 1 cup
flour to beaten eggs. Mix well, being careful not to overmix.
4. Lower basket in the oil.
5. Dip shrimp in prepared batter and place gently into oil using tongs
about 6 at a time.
6. Cook Shrimp 6 minutes.
Recipe courtesy Wolfgang Puck
7. Raise basket and let the shrimp drain for a minute.
8. Repeat with remaining shrimp.
Deb's Tip:
Try using scallops, vegetables or even chicken.
You also could butterfly the shrimp.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
Dynamic Steakhouse Onion Rings
Worth the Work Fair Fries
2 servings
2 servings
Peanut oil
1 jumbo sweet onion, sliced thin
1 cup buttermilk
1 cup all-purpose flour
2 teaspoons salt
1 cayenne pepper
Peanut oil
2 large russet potatoes, peeled and soaking in water
2. Cut the potatoes to desired shape. Pat the potatoes dry to remove
any excess moisture.
Preheat peanut oil in Deep Fryer to 375°.
2. Slice onion into rings and soak in buttermilk (can be done up to one
day in advance).
3. Season flour with salt and cayenne pepper, mixing well.
4. Remove the onion rings from the buttermilk and shake off excess.
Then toss in the seasoned flour mixture, and shake off any
extra flour.
5. Lower the basket in the fryer before adding onion rings.
6. Place 1/2 of the floured onions in the heated oil in the fryer one at a
time, being careful not to burn yourself.
7. Cook 2 minutes per side, using tongs to turn over.
Preheat peanut oil in Deep Fryer to 325°.
3. Place all cut potatoes in the basket, lower and cook for 4 minutes.
4. Raise basket and let drain for a minute or two. Then pour out
potatoes and place on a paper towel.
5. Change the temperature on fryer to 375°.
6. Once the proper temperature is reached, place half of the potatoes
in the basket, lower into the oil for 3 - 4 minutes or until they reach
the desired browning.
7. Raise the basket, let the fries drain over the oil for a minute and then
pour out onto aa paper towel-lined plate and sprinkle with salt.
8. Repeat with the remaining fries.
8. Raise basket, shake and let rest for a minute to drain any residual oil.
Deb's Tip:
Fantastic sprinkled with malt vinegar before serving.
9. Pour out onion rings onto a plate and sprinkle with salt while still
hot. Repeat with the remaining rings.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
Deb's Tip:
Serve with a big steak and baked potatoes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
Deb's Donuts
Easy Egg Rolls
Makes 8 Donuts
6 servings
Peanut oil
1 8-ounce package pop-n-fresh buttermilk biscuits
1 1/2 cups shredded coleslaw mix (no dressing)
1 small onion chopped
3/4 cup cooked shrimp, chicken, or pork, diced
2 tablespoons teriyaki sauce
6 egg roll skins
Peanut oil
Preheat peanut oil in Deep Fryer to 350°.
2. Open biscuit container and remove and separate biscuits.
3. Using your finger, gently poke a hole in the center of each biscuit.
4. Carefully place the donuts in the basket 3 at a time. Lower basket
into oil.
2. In a bowl mix together slaw mix, onion, choice of shrimp, chicken or
pork, and teriyaki sauce.
5. Cook 3 to 4 minutes per side, or until golden brown, using tongs to
gently turn over.
6. Raise basket and let drain for a minute. Remove donuts and place on
a paper towel to drain excess oil.
Preheat peanut oil in Deep Fryer to 350°.
Place egg roll skins in front of you like a diamond. Scoop 2/3 cup of
the mixture and place in the middle of the diamond. Fold up the
bottom edge and sides and roll. Seal all edges with water so that no
filling can come out.
7. Repeat with remaining donuts.
4. Cook two egg rolls at a time. Two minutes on each side, remove and
drain on a paper towel. Repeat with remaining egg rolls.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
Cinnamon sugar: Mix together 1/2 cup sugar and 2 teaspoons cinnamon
on paper plate. Dip donuts into cinnamon sugar mixture while still warm.
Powdered sugar: Using a sifter or a shaker, shake sugar over donuts
while still warm.
Glazed donuts: Microwave store bought vanilla or chocolate frosting for
30 – 40 seconds. Stir and spoon over donuts.
Deb's Tip:
Use candied sprinkles to add color.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
D'Ann's Italian Wontons
Salt Cod Fritters
6 - 8 servings
Makes about 20 small fritters
6 ounces Sweet Italian sausage, casing removed
1/4 cup chopped onion
1/2 teaspoon garlic powder
Peanut oil
1/2 cup shredded mozzarella
1/4 cup grated parmesan
1 package wonton wrappers
1 cup marinara sauce for dipping
1 pound dried, boneless salt cod
2 cups milk
5 garlic cloves
2 bay leaves
5 sprigs fresh thyme
4 large russet potatoes, peeled
1 large onion, quartered
Preheat a large skillet over medium high heat. Add sausage and
using a wooden spoon, break it up into tiny pieces while cooking
through, about 5 minutes.
1/2 cup fresh flat leaf parsley
1/2 cup fresh cilantro
2 large eggs
Fresh ground black pepper
Kosher salt, if needed
Peanut oil, for frying
Lemon wedges, for serving
Soak the dried cod in water for 18 – 24 hours, changing the water 3 times to remove the majority of the salt it is preserved in.
2. Drain the cod, rinse, and put in a stock pot.
2. Drain the sausage to remove all of the fat, then add the onion, garlic
powder and sausage back to skillet and cook for 3 minutes. Remove
sausage mixture from skillet and add to a large bowl.
3. Add the milk, 3 garlic cloves, bay leaves, thyme, and enough water to
cover by 1 inch. Bring to a gentle boil. Reduce heat to medium-low
and simmer for 20 minutes or until cod is tender.
3. Preheat peanut oil in Deep Fryer to 350°.
4. Add mozzarella and parmesan cheese to sausage mixture. Mix well.
4. In a separate sauce pan bring the potatoes covered in water to a
simmer. When potatoes are tender, drain off the water and set aside.
5. Place wonton wrapper in front of you like a diamond.
Place 1 teaspoon of sausage and cheese mixture into the center.
5. When the cod is tender, drain off the milk. Place the cod in the
chopper bowl of a food processor and pulse until roughly chopped.
6. Add the cooked potatoes to the chopper bowl with the cod. Add
onions, remaining garlic cloves, parsley, cilantro, pepper and eggs.
Pulse until combined but still chunky.
Moisten fingers with water and dampen the edges of the wrapper,
starting at one corner and fold the wrapper over to make a triangle.
Press to seal. Bring the two points to the center of wonton over the
filling and press them together. Cover with a damp paper towel until
ready to fry.
7. Preheat peanut oil in Deep Fryer to 365°.
7. Cook 3 wontons at a time in oil. Drain on a paper towel and serve
with marinara sauce for dipping.
8. Using a small ice cream scoop to shape mixture, carefully scoop and
place the fritters in the oil, turning once until browned on all sides
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
9. Remove and place on a platter lined with paper towels. Serve hot
with lemon wedges.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
Drop Donuts
Makes about 2 dozen
Makes 18 falafel
1/2 cup granulated sugar
1/2 teaspoon kosher salt
A few gratings of fresh nutmeg
2 1/4 teaspoons baking powder
2 cups all purpose flour, sifted
1/3 cup whole milk
1/4 cup heavy whipping cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
Canola oil, for frying
Powdered sugar or cinnamon sugar, for rolling
1 12-ounce bag dried chickpeas, soaked for 12 hours
1 large onion, peeled and quartered
6 cloves peeled garlic
1 teaspoon dried chili flakes
2 teaspoons whole cumin seed
1 tablespoon whole coriander seed
1/2 cup each, fresh Italian parsley leaves and cilantro leaves
2 tablespoons tahini
1 tablespoon fresh lemon juice
1 teaspoon baking powder
1 tablespoon kosher salt
In a large mixing bowl whisk together the sugar, salt, nutmeg, baking
powder and flour. Stir in the milk, cream, eggs and vanilla and
Soak chickpeas for 12 hours in cold water and then rinse but do
not cook.
2. Preheat peanut oil in Deep Fryer to 350°.
2. Preheat peanut oil in Deep Fryer to 350°.
3. Using a small ice cream scoop or two spoons, scoop up batter drop
dough by tablespoon bits into oil. Fry for about 4 minutes, turning
donuts over once.
3. Combine chickpeas and all remaining ingredients into bowl of food
processor and pulse until evenly combined and chickpea pieces are
small. Do not puree too finely.
5. Roll in sugar as desired and eat while hot.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
4. Remove finished donuts and drain on an absorbent towel.
Use a small ice cream scoop to form round balls of the batter and
drop 6 balls carefully into hot oil. Fry for 4 - 5 minutes or until dark
brown on all sides. Remove and drain on absorbent paper. Repeat
with remaining mixture.
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.
• 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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