Wolfgang Puck Wok BEWK0030 User Manual

HSN_ElecWokmanual 2/28/08 12:58 PM Page 1  
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 or  
visit our website at wphousewares.com  
Please read operating instructions  
before using this product.  
Wolfgang Puck  
Multi Purpose  
Please keep original box and packing materials  
in the event that service is required.  
Deluxe Electric Wok  
Use and Care  
W.P. APPLIANCES, INC. Toll Free (800) 275-8273  
Model BEWK0030 Printed in China REV 2.0  
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary  
to Wolfgang Puck World Wide.  
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 3  
Table of Contents  
Important Safeguards  
1
2
3
Additional Safety Precautions  
About Wolfgang Puck  
Know Your Multi-Purpose  
Deluxe Electric Wok  
5
7
Before Your First Use  
Using Your Electric Wok  
Care and Cleaning  
Recipes  
8
9
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  
10  
Limited Warranty  
Contact Information  
26  
back  
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, and his latest creation, Cut,  
a gourmet steakhouse in the Beverly Wilshire Hotel. Home chefs can  
also share Mr. Puck’s talents through his cookbooks and, of course,  
through his appliances!  
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Know Your Multi Purpose  
Deluxe Electric Wok  
Steel Rack  
Wok Socket  
(on rear of  
wok near base)  
Tempered Glass Lid  
Detachable Base  
Removable Temperature Probe  
with quick release lever  
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6
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Before Your First Use  
Using Your Electric Wok  
Wash, rinse and dry the wok, lid, rack,  
and detachable base to remove any dust or  
particles due to shipping. DO NOT  
IMMERSE THE PROBE IN WATER OR  
ANY OTHER LIQUID.  
WARNING: Ensure that your Wok base is FIRMLY attached to the  
bottom of the wok prior to use. NEVER attempt to cook without the  
base attached.  
WARNING: The exterior of your wok becomes very hot during use,  
similar to any cooking vessel on a stovetop. Do not touch any hot  
surfaces, use handles or knobs. Do not attempt to move your wok  
until it has completely cooled.  
WARNING: Ensure that your temperature  
probe and wok socket are completely dry  
prior to inserting probe into Wok socket  
1
Place your Electric Wok on a flat, stable, level surface.  
Figure 1  
Season the cooking surface by applying a  
thin coat of cooking oil to the nonstick surface  
with a paper towel. This appliance requires  
1500 watts and should be the only appliance  
operating on the circuit. Plug the Wok into a  
120 volt 60 Hz AC only outlet.  
2
3
Insert the temperature probe control into the socket on the Wok.  
Plug the cord into a 120-volt 60 Hz AC only outlet. This appliance  
requires 1500 watts and should be the only appliance operating on  
the circuit.  
4
5
Set the temperature control to the temperature desired. The  
indicator light will turn on.  
DETACHABLE BASE  
The base should always be removed when  
cleaning your wok. To remove simply turn the  
wok upside down and remove the locking  
screw by turning counter-clockwise. See  
Figure 1. Lift the base straight up to remove,  
(see Figure 2) to reattach the base simply line  
up the notch for the temperature control on  
the base to the socket on the wok. Replace  
the locking screw by turning clockwise.  
Once the selected temperature has been reached, the indicator light  
on the temperature control will switch off; however we recommend  
that you preheat the wok for 10 minutes to allow the heat to reach  
up the sides of the cooking surface. The light will cycle on and off as  
the selected temperature is maintained.  
Figure 2  
6
When you have finished cooking your meal set the temperature  
control to MIN before unplugging from the outlet. Allow the Wok to  
cool completely before moving or cleaning.  
REMOVABLE ADJUSTABLE  
TEMPERATURE PROBE  
Your temperature has a quick release handle  
allowing you to effortlessly remove the probe  
from the wok by simply squeezing the lever  
into the probe. The adjustable temperature  
Figure 3  
probe has been designed to match the settings of a standard stovetop  
control. There are 5 settings comprised of Min, Keep Warm, Medium,  
High, and Sear. You will notice during the cooking process that the light  
will cycle on and off. This indicates that the adjustable thermostat is  
cycling to ensure the set temperature is maintained.  
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Care and Cleaning  
Electric Wok Cooking Tips  
1
Never immerse the temperature control, cord or plug in water or  
1
Don’t overload the wok when stir-frying. Add only about 8 ounces  
of meat or 2 cups of vegetables at a time. If you add too much food  
at one time, you will be “stewing” your food instead of stir-frying.  
Overloading the wok is a common mistake to make when stir-frying.  
other liquid. If cleaning of the probe is necessary, wipe with a damp  
cloth and dry thoroughly. Your Wok, tempered glass lid, and rack can  
be washed by hand in warm, soapy water or in the dishwasher (with  
the temperature probe and base removed).  
2
Stir-fry food in small batches. Remove each batch before starting  
another, and then combine them all prior to serving.  
2
3
4
Avoid using abrasive cleaners or scouring pads. Do not place  
in dishwasher. Store and handle the temperature control carefully.  
Avoid knocking or dropping the control as this can damage  
the probe.  
3
Cut all vegetables into similar small sizes when stir-frying.  
4
Do all of the meal prep prior to adding food to the wok. Line up  
all ingredients in the order of how they will be cooked. This allows  
the food to be more evenly cooked.  
Use caution when handling the glass lid. Avoid sudden temperature  
changes as this can cause the lid to crack. For example, do not  
immerse a hot glass lid in cold water. Do not over tighten the knob  
on the glass lid as this can result in damage or cracking.  
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6
When using the wok to braise foods, use high heat to sear the meat,  
then add remaining ingredients, cover and turn heat to low until a  
gentle bubbling can be seen.  
Any other servicing should be performed by an authorized service  
representative.  
When using the wok as a candy pot, set temperature to a high heat  
setting until mixture boils, then lower heat to the temperature called  
for in the recipe. Clean-up when making candy is much easier due to  
the non-stock coating.  
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10  
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 11  
Braised Beef Short Ribs  
This wonderful dish is so easy to make and can be made several days  
ahead of time. It tastes better if made ahead making this a great dish  
for entertaining. I love to serve it with soft, cheesy polenta and a big  
salad.  
Makes 4 - 8 servings  
INGREDIENTS  
8 meaty beef short ribs  
2 tablespoons all-purpose flour  
kosher salt and fresh pepper to taste  
2 tablespoons olive oil  
2 large onions, chopped  
2 large carrots, peeled and chopped  
1 golden delicious apple, peeled, cored and chopped  
1/3 cup garlic cloves, peeled  
2 bay leaves  
a few sprigs fresh thyme  
a few sprigs fresh sage  
3 tablespoons tomato paste  
2 cups red wine  
3 cups beef stock or broth  
METHOD  
Recipes  
1
Set the temperature probe on your wok to "High". Add oil until hot.  
2
Dredge the ribs in the flour, salt and pepper and add to wok in a  
single layer. (Do this in 2 batches if ribs are large.) Brown ribs on all  
sides. Turn heat to very low.  
3
Add remaining ingredients to pan and stir to combine. Cover and  
cook for 2 - 3 hours or until meat is fall-apart tender. Remove, cool  
and then refrigerate overnight.  
4
After approximately 12 hours of refrigeration, peel off fat, being  
careful not to dislodge the bones from the ribs. Reheat, taste  
carefully and correct seasonings when ready to serve.  
Recipe Courtesy, Marian Getz, Wolfgang Puck Chef  
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Hot and Sour Hot Pot  
Stir Fry Vegetables  
Makes 2 - 4 servings  
Makes 4 servings  
INGREDIENTS  
INGREDIENTS  
4 cups chicken stock  
2 tablespoons sesame oil  
2 cloves garlic  
1 tablespoon ginger, minced  
2 teaspoons cornstarch  
2 tablespoons water  
1 tablespoon freshly grated ginger  
1 medium onion, sliced thin  
1 cup carrots, cut diagonally  
2 cups broccoli flowerets  
2 cups sugar snap peas  
1 red bell pepper, julienne  
1/4 cup bottle stir fry sauce  
2 teaspoons toasted sesame seeds  
1 teaspoon salt  
1/2 teaspoon white pepper  
2 tablespoons cider vinegar  
2 tablespoons lemon juice  
2 green onions, chopped  
For Dippers:  
1 can drained bamboo shoots  
2 cups halved fresh mushrooms  
1 pound boneless skinless chicken breast, sliced thin in 1-inch strips  
1 cup cauliflower  
METHOD  
1
Set the temperature probe on your wok to "High". Add oil and heat  
for 2 minutes.  
2
Add the garlic and ginger cook for 2 minutes. Add all the vegetables  
and toss and cook for 5 minutes. Add the stir fry sauce and toss and  
coat well. Finish with a sprinkling of sesame seeds. Serve over rice.  
METHOD  
1
Set the temperature probe on your wok to "High". Add chicken broth  
and ginger to wok.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
2
Dissolve cornstarch in water in separate container and add to  
chicken broth in the wok.  
3
4
5
Add salt, pepper, vinegar and lemon juice.  
Add green onions, and cook for 15 minutes.  
Keep the wok temperature set to "High" for dipping. Assemble  
vegetable platters and assign skewers. Have guests dip ingredients  
into boiling liquid and cook their individual meals to desired  
doneness.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
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Stir-Fried Chinese Vegetables  
Yvette’s Sweet and  
Sour Chicken  
Makes 4 to 6 servings  
INGREDIENTS  
Makes 4 servings  
4 tablespoons peanut oil or vegetable oil  
1 tablespoon minced fresh ginger  
INGREDIENTS  
2 tablespoons sesame oil  
1 tablespoon minced garlic  
2 tablespoons soy sauce  
1/4 teaspoon crushed red chili flakes  
2 tablespoons cornstarch  
1 pound boneless skinless chicken breast, cut into 1-inch cubes  
1 cup pineapple chunks  
1 can (28 ounce) oriental mixed vegetables, drained  
1/2 cup mandarin orange slices, drained  
12 maraschino cherries, halved  
1 12-ounce container of Sweet and Sour Sauce  
Jasmine Rice  
1/2 red onion, trimmed and cut into 4 wedges, layers separated  
2 heads baby bok choy, trimmed, cut lengthwise in quarters  
1/4 pound Chinese broccoli, stems and leaves separated,  
each cut into 1-inch pieces  
1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces  
6 scallions, trimmed, 5 cut diagonally into 1-inch pieces,  
1 thinly sliced and reserved separately  
1/4 head Napa cabbage, leaves cut crosswise into 1-inch-wide strips  
2/3 cup good-quality chicken stock or broth, vegetable broth,  
or water, heated  
METHOD  
1 tablespoon soy sauce  
1 tablespoons cornstarch, dissolved in 1 tablespoon cold water  
2 teaspoons toasted sesame seeds  
1
Combine soy sauce and cornstarch in a bowl. Add cubes of chicken  
and let set for 30 minutes.  
2
3
4
Set the temperature probe to "High" and heat oil in wok for  
2 minutes.  
METHOD  
Add chicken mixture to wok and cook until brown on all sides, about  
5 minutes. Add sweet and sour sauce.  
1
Set the temperature probe on your Wok to "Sear" and preheat for  
5 minutes. Add 2 tablespoons of the oil. When the oil is hot, add the  
ginger, garlic, and chili flakes and stir fry just until they are aromatic,  
about 30 seconds. Scoop out the aromatics and set them aside.  
Add remaining ingredients and cook until sauce thickens and boils,  
about 5 minutes. Serve over jasmine rice.  
2
3
4
5
Add the remaining oil to the wok. When it is hot, add the onion  
pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1  
to 2 minutes more.  
Add the long beans and the 1-inch scallion pieces. Continue stir-  
frying until they are bright green and glossy, 1 to 2 minutes more.  
Add the Napa cabbage and the Chinese broccoli leaves, along with  
about 1/3 cup of the hot stock and the reserved aromatics. Continue  
stir-frying until the vegetables are all tender-crisp, about 2 minutes  
more. Add the remaining stock, soy sauce, and cornstarch mixture  
and stir-fry until the vegetables all look lightly glazed with sauce,  
about 1 minute more.  
6
Transfer the stir-fried vegetables to a heated serving dish. Garnish  
with the sliced scallions and sesame seeds and serve immediately.  
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 17  
Twice Fried Rice  
Vegetable Fried Rice  
Makes 2 to 4 servings  
Makes 4 servings  
INGREDIENTS  
INGREDIENTS  
1 cup long grain rice  
2 tablespoons peanut oil  
3/4 cup chicken stock  
1/2 cup broccoli florettes  
1 teaspoon salt  
1/2 cup chopped red bell pepper  
1/2 cup snow peas  
1 cup diced cooked lobster, duck or chicken meat (optional)  
2 cups cooked long grain rice  
(cooked the day before, the grains should be separate)  
1 egg, lightly beaten  
1 red or yellow bell pepper, 1 green bell pepper, seeded,  
cored and cut into small dice  
1 cup sliced Napa cabbage  
1/2 cup mushrooms, sliced  
1/4 cup snow peas, strings removed  
1 to 2 tablespoons peanut oil  
1 egg, beaten  
2 tablespoons soy sauce  
METHOD  
1/4 cup soy sauce  
2 scallions, trimmed and cut into chiffonade  
1
Set the temperature probe of your Wok to "High" and preheat for  
5 minutes.  
METHOD  
2
3
Add the peanut oil and heat until hot. Then add all the vegetables  
and the fish or fowl, if used, and stir fry for 2 minutes.  
1
Place the rice in a saucepan and add the stock, water and salt.  
Bring the liquid to a boil, reduce the heat, cover and cook slowly  
for 15 to 18 minutes. It is important to cook the rice until dry. Turn  
the rice out onto a large platter or baking sheet and let it air dry for  
up to an hour. (Or place the rice on a baking sheet and dry it in the  
oven at 200 degrees F for 30 minutes, stirring two or three times  
with a fork.)  
Add the rice and stir fry for another 2 minutes, or until the rice is  
jumping off the wok. Then add all the vegetables and the cooked  
lobster, chicken or duck meat, and stir-fry for 2 minutes.  
4
Pour the beaten egg around the rim of the wok so that the egg  
scrambles before it touches the rice. Mix the scrambled egg into the  
rice, add the soy sauce and stir well. Season to taste with salt and  
pepper.  
2
3
Take a fork and thoroughly fluff the rice.  
Set the temperature control on your Wok to "Sear" and preheat for  
5 minutes. Pour the oil in around the edges, and then stir fry all the  
vegetables for 30 seconds. Add the rice and continue to stir fry for  
another 30 seconds. Pour the egg in around the edges of the wok  
and quickly stir it into the rice and vegetables.  
PRESENTATION  
Turn into a heated serving dish. Serve immediately  
4
5
Stir in the soy sauce.  
Prepare the scallion chiffonade immediately before serving. Slice the  
scallions very thinly on the bias.  
PRESENTATION  
Turn the rice out onto a heated platter. Sprinkle the scallion chiffonade  
over the rice. Serve with chopsticks.  
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 19  
Kung Pao Chicken  
Stir-Fried Chicken with  
Cashews and Pine Nuts  
Makes 2 servings  
INGREDIENTS  
Makes 4 servings  
Marinade:  
1 tablespoon rice wine  
INGREDIENTS  
1 tablespoon peanut oil  
1 tablespoon soy sauce  
1/2 teaspoon salt  
1 tablespoon cornstarch  
8 ounces boneless, skinless chicken breast, thinly sliced  
3 tablespoons peanut oil  
1 pound boneless, skinless chicken breasts cut into 1 1/2 inch cubes  
Salt  
Freshly ground black pepper  
1/4 cup plum wine or sherry  
1 tablespoon minced garlic  
Sauce:  
2 teaspoons chopped peeled ginger  
1/2 teaspoon crushed chili pepper flakes  
1 1/4 cups chicken stock  
3 tablespoons light soy sauce  
2 tablespoons rice wine  
3 tablespoons rice vinegar  
2 teaspoons Wolfgang's Asian Rib Sauce (see following recipe)  
1 cup sliced shiitake mushrooms  
2 tablespoons sugar  
2 tablespoons hoisin sauce  
1/2 cup each 1-inch cubes of yellow and red bell pepper  
2 scallions, cut into 1-inch slices  
1/4 cup each cashews and pine nuts  
4 tablespoons (2 ounces) unsalted butter  
2 tablespoons peanut oil  
4 dried red chilies, stems removed and discarded, pods cut in halves  
1/2-inch piece ginger, peeled, thinly sliced, smashed  
1 garlic clove, smashed  
1 green onion, white part cut into 1/2 -inch pieces,  
green part cut into julienne strips  
1/4 cup deep-fried peanuts  
METHOD  
1
Set the temperature probe of your Wok to "Sear" and preheat for  
5 minutes. Heat the peanut oil until smoking.  
2 tablespoons cold chicken stock  
2
Season the chicken lightly with salt and pepper and sear, about  
1 minute on each side. Deglaze the pan with the plum wine or sherry  
and stir in the garlic, ginger and chili flakes. Pour in the stock and  
reduce by half (sauce will begin to thicken). Add the rib sauce,  
mushrooms, peppers, scallion and nuts, and cook 1 or 2 minutes  
longer, stirring occasionally, until chicken is done. Stir in the butter  
and correct seasoning to taste.  
METHOD  
1
In a nonreactive bowl, prepare the Marinade: Combine the rice wine,  
peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces  
and refrigerate for 20 to 30 minutes.  
2
3
In a small bowl, stir together the ingredients for the Sauce. Set aside.  
Set the temperature probe of your Wok to "Sear" and preheat for 5  
minutes. Bring the peanut oil to almost smoking temperature. Stir-fry  
the chilies, ginger, garlic and white part of the green onions for 30 to  
40 seconds, or until the chilies turn dark. Add the chicken and stir-  
fry for 1 to 2 minutes, until golden in color.  
3
Spoon the stir-fried chicken onto a large heated serving platter,  
arranging all the ingredients evenly throughout. Or divide among  
4 heated plates and serve immediately.  
Recipe Courtesy, Marian Getz, Wolfgang Puck Chef  
4
Add the sauce and bring to a boil. Add the peanuts. Stir in the slurry  
and continue stirring until the sauce is glossy and thick enough to  
coat the chicken. Transfer to a serving plate and garnish with  
julienned green onions.  
Recipe Courtesy, Marian Getz, Wolfgang Puck Chef  
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 21  
Wolfgang's Asian Rib Sauce  
Pineapple Cream Candy  
Makes 1 1/3 cup  
Makes 1 pound  
INGREDIENTS  
INGREDIENTS  
1 1/4 cups rice wine vinegar*  
1 cup honey  
2 cups sugar  
1 cup brown sugar  
3/4 cup soy sauce  
1/2 cup heavy cream  
3/4 cup mirin*  
2 scallions, chopped  
1 teaspoon minced garlic  
1 teaspoon fresh ginger, finely chopped  
3/4 teaspoon crushed red pepper flakes  
1 cup crushed or pureed fresh pineapple  
1 tablespoon unsalted butter  
1 cup chopped, toasted, salted macadamia nuts  
METHOD  
1
Line an 8-inch pan with aluminum foil and spray with non-stick  
spray. Set aside.  
METHOD  
1
In a 4-cup enamel or stainless steel saucepan, combine all the  
ingredients and cook, over medium-high heat until syrupy, 50 to 60  
minutes. Strain into a clean container and cool.  
2
3
Combine sugars, cream and pineapple in wok. Stir until sugars are  
moistened.  
Set the temperature probe of your Wok to "High" and bring sugars  
to a boil. Use a candy thermometer and bring mixture to 245  
degrees. Turn off heat and add butter and nuts. Stir and pour out  
into prepared pan. Let cool. Remove from pan by grasping foil to lift  
candy out of pan. Remove foil. Cut candy into small squares. Can be  
stored airtight for up to 1 month.  
2
Refrigerate, covered, and use as needed.  
*Note Rice wine vinegar and mirin can be purchased in markets that  
carry Asian products.  
Recipe Courtesy, Marian Getz, Wolfgang Puck Chef  
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 23  
Almond Toffee  
Cherries Jubilee  
Makes 1 1/2pounds  
Makes 6 - 8 servings  
INGREDIENTS  
INGREDIENTS  
1/4 cup water  
1 cup sugar  
4 cups frozen cherries, thawed or 4 cups fresh pitted  
1/2 cup sugar  
1/2 cup light corn syrup  
1 tablespoon cornstarch  
1/2 cup unsalted butter, at room temperature  
1 cups sliced almonds, toasted  
1 teaspoon kosher salt  
1/2 cup Brandy, Cherry Brandy or Kirsch  
Vanilla Ice Cream  
METHOD  
1/2 teaspoon baking soda  
1 teaspoon vanilla extract  
1
Strain cherries, reserving juice.  
1/4 teaspoon butter vanilla extract  
1 pound semi sweet chocolate chips, for coating afterwards  
1/2 cup additional toasted almonds, for topping  
2
Set the temperature probe of your Wok to "High". Add reserved  
juice, sugar and cornstarch. Cook and stir until thickened and bubbly.  
3
4
5
Stir in cherries, cook and stir for 2 minutes more.  
Add Brandy, and stir well.  
METHOD  
1
Line a cookie sheet with a strip of silicone-coated aluminum foil or a  
silpat. Fill a 2 cup glass measuring cup with water and ice to test  
candy with later. Set aside.  
Serve over vanilla ice cream.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
2
Set the temperature probe of your Wok to "High" and add water,  
corn syrup, and sugar and gently stir to moisten all of the sugar.  
Bring to a boil. Reduce temperature to medium-high. Add butter  
and stir gently until butter is melted. When candy is amber in color,  
carefully drop a few drops of the mixture into measuring glass with  
water and ice. Stir for a few seconds with a fork, then remove and  
test – it should cleanly snap in two and be a delicious caramel flavor.  
If it bends without breaking, cook a few minutes longer. A candy  
thermometer should show the finished candy to be between 300  
to 310 degrees.  
3
Turn off wok and add the 1 cup of nuts, salt, baking soda and both  
extracts. Stir quickly but thoroughly, using caution. Mixture will foam  
up and become lighter in color. Immediately pour out onto foil-lined  
cookie sheet. Use an oiled spatula to spread mixture as thin as  
possible. When warm to the touch, evenly sprinkle over the  
chocolate chips. Wait a few minutes for chips to soften, then spread  
evenly over candy in a thin layer. Sprinkle over remaining almonds.  
Cool completely. Break candy into irregular shards. Candy will keep  
for a month, stored airtight.  
Recipe Courtesy, Marian Getz, Wolfgang Puck Chef  
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HSN_ElecWokmanual 2/28/08 12:58 PM Page 25  
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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