Wolfgang Puck BKMT0020, Use And Care Manual

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In the beginning, there was
Wolfgang Puck. There were
cooks and there were kitchens
and there were people eating
food, but the world had never
seen anything like Spago—
with its California cuisine, its
casual elegance, and its chef
whose genuine warmth and
love of craft redefined the
dining experience. And they
came—from LA and from
everywhere—to
experience
the future. Wolfgang Puck
shaped the modern culinary
landscape: he was the first
celebrity chef, the inventor
of fusion cuisine, the first in
farm-to-table. His work is
inspired by California living,
and an insistence on only the
freshest ingredients. From
his legendary fine dining icons, his entrepreneurial spirit has built
an empire—from dining, to catering, to products for the home—
touching the lives of millions around the globe. Today, as always,
Chef Puck is earnestly, restlessly, tirelessly at work behind the scenes
inventing what’s next. He is driven by a genuine love of his craft, a
passion for what’s possible, and its potential to change the world.
Table of Contents
Important Safeguards ................................................................. 1
Additional Safety Information ............................................... 2
Before Your First Use ................................................................. 2
About Wolfgang Puck ............................................................... 3
Know Your Mixer .......................................................................... 5
Figures ............................................................................................... 7
Disassembly and Assembly of Attachments .................. 9
Operating Your Mixer ................................................................. 11
Care and Cleaning ......................................................................12
Recipes .............................................................................................13
Limited Warranty ...................................................................... 30
Contact Information ........................................................... Back
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