Wolfgang Puck BSTN0095 User manual

Brand: Wolfgang Puck

Model: BSTN0095

Category: Small kitchen appliances

Type: User manual

This manual is also suitable for

CBLR0040 - November 2001 Printed in China

W. P. APPLIANCES, INC.

Toll Free (800) 275-8273

Email address: [email protected]

Website: www.wolfgangpuck-kitchenware.com

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.

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HOUSEHOLD USE ONLY

Model BSPT0011

Model BSTN0095 Model BFPN0011

Stainless Steel

Electric Cookware

A short power-supply cord is provided to reduce the hazards resulting

from entanglement or tripping over a longer cord. An extension cord

may be used with care; however,

be sure the marked electrical

rating is at least as great as the electrical rating of this

appliance.

The extension cord should be positioned such that it does

not drape over the counter or tabletop where it can be pulled on by

children or tripped over. The electrical rating of this appliance is listed

on the bottom panel of the unit.

This appliance has a polarized plug (one blade is wider than the

other). As a safety feature, this plug will 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.

Before Your First Use

Carefully unpack the cookware and remove all packaging materials.

Wash the pan and glass lid in warm, soapy water. Rinse and dry thor-

oughly. Do not use harsh detergents or abrasive cleansers on any part

of the cookware. Wipe the temperature control and cord with a damp

cloth and dry thoroughly. This will remove any dust that may settle

during packaging.

Caution: Do not immerse the temperature control, cord or plug in

water or other liquid.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should

always be followed, including the following:

1. Read all instructions carefully.

2. To protect against risk of electrical shock, do not put cord, plug

or temperature control in water or other liquid.

3. Close supervision is necessary when any appliance is used by or

near children.

4. Turn unit off and unplug from outlet when not in use, before

putting on or taking off parts, and before cleaning. To disconnect,

turn unit off, grasp plug, and pull from the wall. Never yank on

cord.

5. Do not touch hot surfaces. Use handles or glass lid.

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 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. Always attach plug to appliance first, then plug cord into wall

outlet. To disconnect, turn any control to OFF, then remove plug

from wall outlet.

13. Do not use this appliance for other than intended use.

14. This appliance is intended for HOUSEHOLD USE ONLY.

SAVE THESE INSTRUCTIONS

HEARTY BOLOGNESE SAUCE

Makes about 7 cups

INGREDIENTS

6 tablespoons extra-virgin olive oil

1 pound lean ground beef

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons minced shallots

1 teaspoon minced garlic

1/2 cup dry red wine

5 pounds Roma tomatoes, cored, blanched, peeled, seeded and chopped

2 tablespoons tomato paste

3 tablespoons sugar

1 bouquet garni made up of 2 sprigs each rosemary, basil, parsley,1 sprig oregano,

2 bay leaves, 1 tablespoon black peppercorns

1 medium onion, finely diced

1 medium carrot, finely diced

1 medium celery stalk, finely diced

2 cups chicken stock

METHOD

1. In large stock pot, heat 3 tablespoons of olive oil. Add ground beef and

sauté until browned, breaking up the large chunks of meat as they cook.

Season with salt and pepper. Add shallots and garlic, continue cooking

for about 3 more minutes or until shallots are soft.

2. Add red wine and deglaze pan, reduce until almost all liquid has been

absorbed.

3. Add chopped tomatoes, tomato paste, sugar and bouquet garni. Bring

mixture to a boil. Cover and reduce heat. Simmer for about 45 minutes,

stirring frequently.

4. Meanwhile, in a small skillet, heat remaining 3 tablespoons olive oil. Add

onion, carrot and celery. Sauté for about 4 minutes or until onion is

translucent.

5. Add sautéed vegetables along with chicken stock to meat sauce and

simmer for another 30 minutes until meat sauce is rich and thickened.

Season to taste, if necessary.

NOTE: Beef bolognese sauce can be made ahead and refrigerated in a covered

container for 2 to 3 days in refrigerator or frozen for up to 3 months.

Using Your Electric Cookware

1. Place the cookware on a flat, level surface.

2. Insert the temperature control into the socket on the cookware.

3. Plug unit into a 1

20-volt 60 Hz AC only outlet. Turn the unit on

setting the temperature control to the temperature desired. The

indicator light will turn on.

4. Once the selected temperature has been reached, the indicator

light on the temperature control will switch off. Then the light will

cycle on and off as the selected temperature is maintained.

Care and Cleaning

1. The pan and lid can be washed by hand in warm, soapy water or

in the dishwasher. Avoid using abrasive cleaners or scouring pads.

To remove tough stains from the cooking surface, use a stainless steel

cleaning powder such as Wolfgang Puck’s Stainless Steel Cleaner

(available at www.hsn.com), Bar Keepers Friend® or Bon Ami®.

2. Never immerse the temperature control, cord or plug in water

or other liquid. If cleaning is necessary, wipe with a damp cloth

and dry thoroughly.

3. Store and handle the temperature control carefully. Avoid

knocking or dropping the control as this can damage the probe.

4. Use caution when handling the glass lid. Avoid sudden temper-

ature changes as this can cause the lid to crack. For example, do

not immerse a hot glass lid in cold water. Do not overtighten the

knob on the glass lid as this can result in damage or cracking.

5. To prevent marking or scratching the cooking surface, use plastic

or wooden utensils.

2. Heat a large skillet over medium high heat and add the butter and

vegetable oil. Sauté the chicken for 2-3 minutes, until lightly browned but

not cooked through. With slotted spoon, remove chicken to bowl.

3. In the same pan over medium-high heat sauté the carrots, celery and

mushrooms 5 minutes. With slotted spoon, remove vegetables to another

bowl. Stir thawed pearl onions and peas into vegetables.

4. Prepare the sauce: In the same pan, melt the butter over medium heat.

Add the flour and whisk until the mixture is bubbling and smooth, about

2 minutes. Remove from heat and gradually whisk in stock, cream, and

thyme. Return skillet to heat, bring to a simmer, stirring constantly. Cook

for 2 minutes until sauce has thickened and is smooth. Season with salt

and pepper. Stir in reserved chicken and vegetables. Set aside to cool

for about 20 minutes.

5. Preheat oven to 400°. Spoon cooled chicken and vegetable mixture into

a 10-inch deep-dish pie plate. On a lightly floured surface, roll out the

pastry into a circle 11-inches in diameter. Place pastry on top of chicken

mixture. Trim pastry edge, fold overhang under and press gently all

around baking dish to make a decorative edge. Reroll any trimmings and

cut out to make a decorative design for top of pie. Brush pastry with

beaten eggwash. Using a knife, cut 3 slits in center of pie.

6. Bake 25 to 30 minutes or until pastry is golden brown, chicken and

vegetables are tender and filling is heated through.

WOLFGANG’S

CLASSIC CHICKEN POT PIE

Serves 6

INGREDIENTS

Pastry:

2 cups all-purpose flour

2 tablespoons snipped chives

3/4 cup unsalted butter, chilled, cut into small pieces

1 cup shredded sharp Cheddar cheese

2 egg yolks

5 or 6 tablespoons heavy cream

Chicken and Vegetables:

2 tablespoons unsalted butter

1 tablespoon vegetable oil

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

2 medium carrots, cut into 1/2-inch slices

1 stalk celery, cut into 1/2-inch slices

1/2 pound crimini or shiitake mushrooms, sliced

1 x 10 ounce package frozen pearl onions, thawed

3/4 cup frozen petite peas, thawed

Sauce:

6 tablespoons unsalted butter

1/4 cup all-purpose flour

1 1/2 cups chicken stock (see separate recipe)

1/2 cup heavy cream

1 teaspoon minced fresh thyme

Salt

Freshly ground black pepper

1 egg with 1 tablespoon water, beaten

METHOD

1. Prepare the pastry: Place the flour and chives in a bowl. Using a pastry

blender or your fingertips, work in the butter until mixture resembles

coarse crumbs. Add the cheese and work in until just blend. In a small

bowl, whisk together the yolks and 5 tablespoons of the cream. Sprinkle

the yolk mixture over the pastry dough, a little at a time, stirring with a

fork until pastry comes together. Add remaining cream if necessary.

Knead lightly until just combined. Press pastry into a circle. Wrap in

plastic wrap and refrigerate until needed.

(Continued next page.)

METHOD

1. Prepare the crabcakes: In a medium 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.

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.

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 medium 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.

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.

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.

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.

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.

*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.

SAUTÈED CRABCAKES WITH

SWEET RED PEPPER SAUCE

Makes 12 crabcakes

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

1/8 teaspoon cayenne pepper

1 extra large egg, lightly beaten

1 cup fresh bread crumbs

1 cup almond meal*

1 1/4 pounds fresh crabmeat, any shells removed

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

juice of 1/2 medium lemon

salt

freshly ground white pepper

2 tablespoons (1 ounce) unsalted butter

about 2 tablespoons vegetable oil

3 cups mixed greens of your choice, cut or torn into bite-size pieces

(Continued next page.)

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 compa-

rable 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.

TURKEY MUSHROOM BURGER WITH

CHUNKY TOMATO SALSA COMPOTE

Makes 8 large burgers

INGREDIENTS

For the Mushroom Puree:

2 tablespoons olive oil

4 ounces unsalted butter

3 cloves garlic, minced

1 teaspoon chopped onion

1 pound button mushrooms, chopped fine in a food processor

1 pound portobello mushrooms, cut into 1/4-inch pieces

1/4 cup chopped thyme

1/4 cup chopped oregano

1 bay leaf

Salt

Freshly ground black pepper

2 pounds ground turkey

8 hamburger buns

Romaine lettuce leaves

Thinly sliced red onion

METHOD

1. To a hot sauté pan over medium high heat, add the olive oil and butter

and melt. Add garlic, onion, and bay leaf, and sweat for 1 minute. Add

the mushrooms, season with salt and pepper, and cook until liquid is

released and mushrooms are almost dry. Stir in the thyme and oregano.

Remove from the heat and allow to cool. Remove the bay leaf.

2. Place the turkey in a large mixer and add the cooled mushroom mixture,

mix well and season with salt and pepper. Form the mixture into 8-ounce

patties.

3. To make the Chunky Tomato Salsa Compote: In a small saucepan,

combine all of the ingredients and bring to a boil. Lower to a simmer and

cook until most of the liquid has reduced.

4. Pan fry or grill the burgers until cooked through.

For the Chunky Tomato Salsa Compote:

1 cup chopped tomatoes

1/4 cup minced red onion

1/4 cup minced cilantro

1/4 cup minced green onions

2 tablespoons minced jalapeno

1 tablespoon honey

2 tablespoons vegetable oil

1/2 teaspoon salt

3 tablespoons lime juice

Wolfgang Puck BSTN0095 User manual

Brand: Wolfgang Puck

Model: BSTN0095

Category: Small kitchen appliances

Type: User manual

This manual is also suitable for

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Wolfgang Puck BSTN0095 User manual

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