TSCDIST_SlowCooker Manual 7/20/07 1:53 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 wppotsandpans.com
Please read operating instructions
before using this product.
Wolfgang Puck
Professional Series Slow Cooker
Please keep original box and packing materials
in the event that service is required.
Use and Care
W.P. APPLIANCES, INC. Toll Free (800) 275-8273
Model WPSC0017C 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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TSCDIST_SlowCooker Manual 7/20/07 1:53 PM Page 5
Table of Contents
Important Safeguards
About Wolfgang Puck
Know Your Slow Cooker
Advantages of Slow Cooking
Before Your First Use
Using Your Slow Cooker
Slow Cooking Tips
1
3
5
7
8
9
12
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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
Recipes
Limited Warranty
Contact Information
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, Vert and 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!
3
4
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TSCDIST_SlowCooker Manual 7/20/07 1:53 PM Page 7
Know Your Slow Cooker
Removable Stoneware
(7 quart capacity)
Tempered Glass
Lid
Stainless Steel Housing
(Caution: never place food
directly into the housing).
Control Panel
5
6
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TSCDIST_SlowCooker Manual 7/20/07 1:53 PM Page 9
Advantages of Slow Cooking
Before Your First Use
•
•
•
•
•
Turn your slow cooker on in the morning and come home to a
complete hot and tasty meal.
Carefully unpack the slow cooker and remove all packaging
materials. Wash the removable ceramic pot and tempered glass lid in
warm soapy water or in the dishwasher. To remove any dust that may
have accumulated during packaging, wipe the exterior with a clean,
damp cloth. When cleaning the slow cooker, always ensure that the unit
is not plugged in. Caution: Do not immerse the appliance, cord or
plug in water.
Do to the amount of cooking time you will find that less expensive
cuts of meat are tenderized and practically fall off the bone.
The various flavors of your ingredients will incorporate into each
other due to the length of time that they are slowly cooked.
Important: Do not use harsh or abrasive cleansers on any part of
the appliance.
Foods will not burn after a full day of cooking since the heat source
comes from the sides and not the bottom.
The slow cooker frees your oven and stove top for other uses, and
should always be considered as an option for large gatherings or
holiday meals.
Assembly of Glass Lid Knob
•
Use your slow cooker as a buffet server to keep food warm such as
chili’s, soups, chicken wings, meatballs, etc.
1
Install the silicon rubber washer into the hole of glass lid.
Place the stainless steel washer onto the screw
2
3
4
5
6
Install the screw through the hole from the underside of the glass lid
Place the lid cover on top of the inserted screw
Place the knob over the lid cover and onto the screw.
Turn the knob clockwise over the screw. To avoid damaging the glass
lid do not over-tighten, hand tighten only
Stainless Steel Knob
Lid Cover
Tempered Glass Lid
Silicon Rubber Washer
Steel Washer
Screw
7
8
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TSCDIST_SlowCooker Manual 7/20/07 1:53 PM Page 11
Using Your Slow Cooker
Slow Cooking Tips
1
Plug your slow cooker into a 110/120v outlet. The green POWER
•
Natural cheeses will break down during the long cooking process of
your slow cooker. If your recipe calls for cheese always add it during
the last hour of the cooking process. Milk will curdle over long
cooking times, but you can substitute evaporated milk or stir in
heavy cream or sour cream during the last hour as well.
light will illuminate indicating that the unit is plugged in, but that the
heating elements have not turned on. The LCD will illuminate and
display the default time setting of 06:00 (6 hours). At the same
time, the “HIGH” will appear in bottom left corner of the
digital readout.
•
•
Fish and seafood tend to cook faster then meat and should be
added late in any recipe for soup or chowder.
2
3
The “UP” and “DOWN” buttons are used to adjust the cooking time
in 30 minute increments. The WARM/HIGH/LOW button is used to
adjust the cooking temperature between the HIGH & LOW settings.
The WARM setting will automatically shut off after 20 hours.
Browning meats help reduce the fat content and enhance the
flavor and texture of dishes, but it is not necessary. Because of the
condensation in a slow cooker, reduce the liquid if you are making
a sauce or gravy from it.
Select the time based on the length of time indicated in your recipe.
The HIGH setting has a time range of 4 - to 8 - hours, and the LOW
setting has a time range of 8 – 16 hours. The default time for HIGH
setting is 6 hours, and LOW is 10 hours. The keep warm time will last
a maximum of 20 hours before the unit shuts itself off.
•
Root vegetables, like potatoes, carrots, and turnip, should be cut in
small pieces, about 1-inch, and layered on the bottom of the crock so
they will start to cook as soon as the liquid heats.
4
Once you have selected the time and HIGH/LOW setting press the
“ON/OFF” button. The “COOK” light will illuminate red indicating
that the heating process has started. Always cook with the lid in
place. Excess heat will be lost when the lid is removed on the LOW
setting requiring you to extend the cooking time. For shorter
cooking times on the HIGH setting, the lid can be removed to stir
the food, however replace the lid promptly after stirring.
•
•
•
Always defrost meat or poultry before putting it into a slow cooker.
Fill cooker no less than half full and no more than two-thirds full.
It is recommended that you use whole leaf herbs and spices when
cooking all day. Ground herbs should stirred in only in the last hour
of cooking as they may tend to overpower the ingredients
•
•
Always soften dried beans first when using with recipes that call for
sugar or acidic foods as they tend to harden the beans. Dried beans
should be boiled in water for 10 minutes, and then allowed to simmer
for at least 1 hour or until softened.
5
6
When the cooking time is completed, the slow cooker will automatically
shift to the “WARM” setting, and the word “WARM” will appear in the
top right corner of the digital readout.
To turn the slow cooker off, push the “ON/OFF” button. The red “COOK”
light shut off and the green “POWER” indicator will remain on
indicating that your unit is still plugged in. Unplug from the wall outlet.
Pasta should be cooked al-dente prior to adding to the slow cooker,
unless the recipe states otherwise.
• Green Power Light
• Function Display
• Red Cooking Light
• Mode to High Low or Warm • Timer Display
• ON and OFF Button
• Decrease Cooking Time
• Increase Cooking Time
9
12
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TSCDIST_SlowCooker Manual 7/20/07 1:53 PM Page 13
Roasted Fingerling Potatoes
with Garlic
Easy French Onion Soup
8 servings
INGREDIENTS
Serves 6
6 large onions, sliced thin
3 tablespoons olive oil
2 cups chicken broth
2 cups beef broth
1/3 cup port
INGREDIENTS
2 pounds fingerling potatoes, washed
10 cloves of garlic, peeled
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 sprig thyme
Fresh cracked black pepper
1 bay leaf
8 slices french bread
2 slices gruyer cheese
METHOD
1
Combine all ingredients into slow cooker.
Push down to form a single layer.
METHOD
2
3
1
Toss onions and oil together in the slow cooker. Cover and cook on
HIGH for 9 hours. At this time onions will be beautifully caramelized.
Cover and cook on HIGH until tender, about 2 1/2 to 3 hours.
2
Add broths, port, thyme and bay leaf. Stir, cover and cook on HIGH
until hot, 15 - 30 minutes.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
3
Preheat oven to 400 F.
4
On a baking sheet toast French bread until golden brown, about 10
minutes in the oven. Remove and set aside.
5
6
Ladle soup into individual soup crocks. Top each soup with 1 piece of
toasted bread and 1 slice of cheese.
Place crocks onto baking sheet and bake at 400F for 8 - 10 minutes
or until the cheese is melted and bubbly.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
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TSCDIST_SlowCooker Manual 7/20/07 1:53 PM Page 15
Brownie Pudding
Southwestern Strata with
Sausage
6 servings
INGREDIENTS
4 - 6 servings
Batter
3/4 cup flour
INGREDIENTS
1/3 cup cocoa
1/4 cup sugar
3/4 pound bulk pork or turkey sausage, mild Italian sausage,
or chorizo, casing removed.
1 1/2 teaspoons baking powder
1/2 teaspoons kosher salt
1/2 cup half and half
1/4 cup melted, unsalted butter
2 teaspoons pure vanilla extract
2 tablespoons strong espresso
1/2 pound stale rosemary country bread or French bread,
cut into 1/4 inch slices
1 garlic clove, cut in half
1 cup grated pepper jack cheese
6 eggs, slightly beaten
2 cups milk
1/2 teaspoon powdered mustard
3/4 teaspoon kosher salt
Freshly ground pepper
Topping
1/4 cup cocoa
1/2 cup brown sugar
1 1/2 cup hot coffee
1 cup fresh tomato salsa for garnish
METHOD
METHOD
1
Heat a large heavy skillet over medium heat and add the sausage.
Saute, breaking it up into bite size chunks with a wooden spoon until
cooked through and lightly browned, about 5-7 minutes. With a
slotted spoon, transfer the sausage pieces to paper towels to drain
and cool.
1
In a large bowl whisk together batter ingredients in the order listed.
Spread evenly over greased bottom of slow cooker.
2
3
Combine topping ingredients together and pour evenly over batter.
Cover and cook on HIGH for 1 to 1 1/2 hours until top layer is set
and slightly puffed. The cake will now be on the top and a nice
pudding underneath.
2
3
Oil slow cooker.
Rub Slices of bread with the cut cloves of garlic and spread in a
single layer over the bottom of the cooker. Sprinkle half the cheese
over the bread, and top with the sausage. Sprinkle with
remaining cheese.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
4
5
6
In a small bowl, beat together eggs, milk, mustard, salt and pepper.
Pour over the bread mixture.
Cover with lid and cook on HIGH for 2 to 2 1/2 hours or until eggs are
set and slightly puffed.
Serve with salsa.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
15
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TSCDIST_SlowCooker Manual 7/20/07 1:53 PM Page 17
Poached Pears in Zinfandel
Ginger Cake
4 servings
Makes one 12 x 18 inch sheet cake
INGREDIENTS
INGREDIENTS
4 ripe pears
1 lemon
2-3 tablespoons unsalted butter, melted
1 1/2 cups flour
1 bottle Zinfandel
10 tablespoons (5 ounces) unsalted butter, softened
10 tablespoons (5 ounces) brown sugar
4 egg yolks
1 whole vanilla bean, split in half
1/2 teaspoon black peppercorns
1/2 cinnamon stick
2/3 cup dark molasses
1/3 cup sugar
1 box fresh raspberries
Fresh mint sprigs for garnish
1 1/2 tablespoons baking soda
2 tablespoons boiling water
5 teaspoons ground ginger
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon allspice or ground cloves
1/2 cup sour cream
METHOD
1
Peel, halve and core the pears. Rub each half with lemon juice.
2
In a greased slow cooker, combine the zinfandel, vanilla bean,
peppercorns, cinnamon stick and sugar.
6 egg whites
1/3 cup sugar
3
Add the pears and poach them on HIGH for 2 1/2 to 3 1/2 hours
or until tender. Serve with whipped cream.
METHOD
1
In a bowl, cream the butter and brown sugar. Beat in the egg yolks,
1 at a time, then mix in the molasses.
Recipe courtesy Wolfgang Puck Cookbook, Recipes from Spago,
Chinois, and Points East and West, Random House (May, 1996)
2
3
4
Activate the baking soda by dissolving it in the boiling water, then
mix it into the batter.
Sift in the flour, ginger, nutmeg, cinnamon, salt, and allspice or
cloves. Mix in the sour cream.
In a clean bowl, whip the egg whites until they hold soft peaks.
Slowly beat in the sugar and continue to beat to stiff shiny peaks.
5
6
7
Gently fold the egg whites into the batter.
Pour batter into greased slow cooker. Smooth out the top evenly.
Cover and cook on HIGH for 2 to 2 1/2 hours until puffed and a knife
inserted off center comes out clean.
Recipe courtesy Wolfgang Puck Cookbook, Recipes from Spago,
Chinois, and Points East and West, Random House (May, 1996)
17
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TSCDIST_SlowCooker Manual 7/20/07 1:53 PM Page 19
Cream of Root Vegetable Soup
with Sour Cream
Spareribs Chinois
2 - 3 servings
INGREDIENTS
6 servings
2 pounds baby back ribs, in one or 2 racks
Freshly ground pepper
1 cup soy souce (half mushroom soy is nice)
1 1/2 cups rice vinegar
INGREDIENTS
6 cups water or chicken broth
3 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 stalks celery, chopped
1 large russet potato, peeled and chopped
1 leek, white part only, rinsed, sliced
1/2 rutabaga, peeled and chopped
2 tablespoons chopped flat-leaf parsley
2 teaspoons kosher salt (more to taste)
1/2 teaspoon white pepper
1 pinch ground coriander
2 tablespoons whipping cream
1 tablespoon unsalted butter
1/2 cup sour cream
Minced dill or thinly sliced green onions for garnish
1/4 cup shopped garlic
1/4 cup chopped fresh ginger
2 tablespoons chopped fresh cilantro or lemongrass
1 small jalapeno pepper, minced
1 large shallot, minced
METHOD
1
Rub both sides of the ribs with the black pepper.
Place them in the slow cooker.
2
Mix the soy sauce, vinegar, garlic, ginger, cilantro or lemongrass,
jalapeño pepper and shallot and pour over the ribs. There should be
enough liquid to barely cover the meat.
3
Cover with lid and cook on LOW for 8-9 hours. Meat is done when
tender and meat starts to separate from the bone.
METHOD
1
Add all ingredients into the slow cooker in the order listed.
Recipe courtesy Wolfgang Puck Cookbook, Recipes from Spago,
Chinois, and Points East and West, Random House (May, 1996)
2
Cover and cook on LOW 7-8 hours or until vegetables are tender
and fragrant.
3
Taste carefully and adjust seasoning. Serve
Recipe courtesy Wolfgang Puck Makes it Easy,
Rutledge Hill Press (October, 2004)
19
20
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TSCDIST_SlowCooker Manual 7/20/07 1:53 PM Page 21
Wolfgang’s Bacon Wrapped
Meat Loaf
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.
6 - 8 servings
INGREDIENTS
3 tablespoons extra virgin olive oil
1 large onion, peeled and diced
1/2 pound mushrooms, trimmed and finely chopped
3 large cloves garlic, peeled and minced
1 cup heavy cream
1 1/2 teaspoons minced fresh oregano
1 1/2 teaspoons minced fresh thyme
1 1/2 teaspoons salt
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.
1/2 teaspoon freshly ground black pepper
1 pound lean ground beef
1 pound lean ground pork
To obtain service under the terms of this warranty,
call Toll Free (800) 275-8273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN NORTH AMERICA AND DOES NOT COVER:
1 pound ground veal
1 egg, lightly beaten
3/4 pound sliced smoked bacon (about 13 slices)
•
•
•
Damages from improper installation.
Defects other than manufacturing defects.
METHOD
Damages from misuse, abuse, accident, alteration, lack of proper
care and maintenance, or incorrect current or voltage.
1
In a large skillet over medium-high heat, heat the olive oil.
Sauté the onion until translucent, about 8 minutes.
2
3
•
Damage from service by other than an authorized dealer or
service center.
Add the mushrooms and garlic and cool over medium-high heat
until they just begin to color, 3-5 minutes.
4
Stir in cream, oregano, thyme, salt, and pepper. Bring mixture to a
boil, then reduce heat and simmer until the vegetables are tender,
about 5 minutes. Transfer the vegetable mixture to a large mixing
bowl and let cool.
5
Place meat mixture into greased slow cooker and smooth out
the top.
6
7
Lay bacon slices on top, tucking ends under edge of meatloaf.
Cover and cook on HIGH for 1 1/2 hours, then on LOW for 7 hours
until internal temperature reaches 165F.
Recipe courtesy Wolfgang Puck, Live, Love, Eat!
Random House (October, 2002)
21
22
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