Wolfgang Puck Oven BMSD0015 User Manual

I M P O R TA 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.  
Please read operating instructions  
before using this product.  
Please keep original box and packing materials  
in the event that service is required.  
700 Watt  
Commercially  
Rated  
Stand Mixer  
Manual  
W.P. APPLIANCES, INC.  
Toll Free (800) 275-8273 Email address: [email protected]  
Model BMSD0015 Printed in China REV 1.0  
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary  
to Wolfgang Puck WorldWide.  
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Table of Contents  
Important Safeguards  
Before Your First Use  
About Wolfgang Puck  
Know Your Stand Mixer  
Using Your Mixer  
1
2
3
5
6
Using Accessory Attachments  
Helpful Hints  
7
8
Wolfgang Puck,  
owner of the famous  
Spago restaurants and  
one of the most influential  
chef-restauranteurs in  
Care and Cleaning  
Recipes  
8
9
America, is credited with  
reviving California’s rich  
culinary heritage. His  
cooking innovations, a  
result of blending fresh  
Recipe Notes  
31  
34  
35  
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, Granita, Vert and Trattoria del Lupo. Home chefs can  
also share Mr. Puck’s talents through his cookbooks and, of course,  
through his appliances!  
Limited Warranty  
Contact Information  
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Know Your Stand Mixer  
Using Your Mixer  
1
Make sure mixer is turned to OFF and unplugged.  
2
Tilt mixer head back by pulling the mixer head  
locking lever forward. Lift until head locks into  
up position. (see figure 1)  
3
4
Place desired mixing bowl into base and turn  
clockwise to lock into place. (see figure 2)  
Hub Cover  
Hub Release  
(removes for inserting accessories)  
If using splash guard, align opening at 4 o’clock  
position and turn counter clockwise. When guard  
is locked into position, the tabs that stick up will  
be on either side of mixer. Splash guard is only for  
use with 5 1/4-quart bowl. Note that the splash  
guard must be placed into position before beater,  
whisk or dough hook is attached.  
Figure 1  
Figure 2  
Figure 3  
Mixer Head  
Blender  
Beater Shaft •  
Attachment Hub  
Overload  
Reset Button  
Splash Guard •  
5
Attach beater, whisk or dough hook by pressing  
up into beater shaft as far as it will go. Turn  
counterclockwise, hooking pin into grooves on  
beater shaft. (see figure 3)  
Speed  
Control  
6
7
Pull mixer head locking lever forward and lower  
mixer head until it locks into place.  
Plug cord into electrical outlet. Select desired  
speed or PULSE. Prepare recipe according to  
instructions.  
8
9
When finished, turn speed control dial to OFF.  
Unplug stand mixer from outlet.  
Pull mixer head locking lever forward to raise  
mixer head. Remove beater, whisk or dough  
hook. Remove splash guard. Grasp bowl, turn  
counterclockwise, and lift straight up to remove.  
Optional  
40 oz. Glass  
Jar Blender  
Mixer Head Locking Lever  
Mixer Bowls  
Wire Whisk  
Dough Hook  
Flat Beater  
5
6
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Overload Reset Button  
Helpful Hints  
Your stand mixer is equipped with an Overload Reset Button. If the mixer  
is overloaded, the Overload Reset Button will automatically pop out and  
the stand mixer will shut off. If this happens, turn speed control dial to off.  
Wait a few minutes, lift mixer head to upright position to locate black reset  
button, and then push in the reset button. Lower mixer head to continue  
operation as before.  
Use the flat beater for a variety of mixtures, including cakes, frostings,  
biscuits, breads, pastry and cookies.  
Use the wire whisk to incorporate air into mixtures, such as egg whites,  
boiled frostings, mayonnaise and sponge cakes.  
Use the dough hook for mixing and kneading bread and other  
yeast doughs.  
Never scrape down sides of bowl while mixer in in operation.  
If scraping is necessary, first turn the mixer OFF.  
When mixing dry ingredients, always start off at the lowest speed to  
avoid splattering.  
Using Accessory Attachments  
When making meringues, the mixer bowl and wire whisk must be very  
clean and dry.  
A number of OPTIONAL accessory attachments are available for use with  
your stand mixer, including a meat grinder, pasta maker and slicer/shredder.  
See the following general instructions for assembling and removing these.  
When making whipped creams, first chill the bowl and the whisk.  
Do not overknead dough. Overkneading will prevent the dough  
from rising.  
ASSEMBLING OPTIONAL FRONT POWER HUB ATTACHMENTS  
If adding dry ingredients through splash guard, first measure ingredients  
onto a piece of parchment paper, then form a cone with the paper  
to add ingredients through opening.  
1
2
3
Ensure stand mixer is turned off and the unit  
is unplugged.  
Press down hub release underneath mixer head  
and remove hub cover by pulling outward.  
Insert the shaft of the accessory into hub  
ensuring that the accessory stands vertical in the  
hub. When properly inserted, the pin from the  
hub release will line up with the hole in the  
accessory, holding accessory firmly in place. If  
the accessory does not stand vertically in the  
hub, and does rest against the hub, pull the  
accessory out slightly and turn to the left or right  
until pin lines up with hole.  
Care and Cleaning  
1
2
3
4
Make sure speed selector dial is turned to OFF and mixer is unplugged.  
Raise mixer head to up locked position.  
Remove bowl, splash guard and attachments.  
Bowls, flat beater, dough hook, whisk, and splash guard should be  
washed in hot, soapy water. Dry all parts thoroughly before storing.  
REMOVING FRONT POWER HUB ATTACHMENTS  
5
Wipe head and base of mixer with a damp cloth.  
1
2
Turn stand mixer off and unplug from outlet.  
Pull the attachment out from the stand mixer while pressing down  
on the hub release.  
3
Affix hub cover to the front of stand mixer while holding down hub  
release. When aligned properly, let go of hub release.  
NOTE: The hub located at the top rear of your stand mixer is for the  
optional 40-ounce glass-jar blender attachment. Twist counter-clockwise  
to remove rear cover and clockwise to attach.  
7
8
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Chocolate Chip Cookies  
Rich Black and White  
Baked Alaska  
Makes 12 large cookies  
INGREDIENTS  
INGREDIENTS  
1 cup walnuts or pecans  
1 3/4 cups cake or pastry flour, sifted  
1/2 teaspoon salt  
1 1/2 sticks unsalted butter  
3/4 cup light brown sugar  
1/2 cup sugar  
1 angel food cake (see recipe, page 12)  
1 quart vanilla ice cream, softened  
1 quart chocolate ice cream, softened  
1 cup dark chocolate, shaved  
1 batch Italian meringue (see recipe, page 11)  
1/2 teaspoon baking soda  
2 teaspoons warm water  
1 large egg  
1 teaspoon vanilla  
1 cup chocolate chips  
METHOD  
1
2
Line an 8-inch deep bowl or mold with plastic wrap.  
Slice the angel food cake into 1-inch slices. Press slices around the  
entire mold.  
3
Press the chocolate ice cream around the side of the bowl, leaving  
a deep hole in the center. Press the vanilla ice cream in the hole.  
Wrap with plastic wrap and refreeze for several hours.  
METHOD  
1
2
Preheat oven to 375°.  
4
5
Prepare the Italian meringue.  
Arrange nuts on a baking tray or sauté pan with riveted metal  
handles. Toast for 12 - 15 minutes, turning occasionally. Cool and  
chop coarsely. Set aside.  
Spread the entire batch of meringue onto the ice cream. Do this by  
using a large star tip on a pastry bag, or simply by spooning on.  
Freeze until ready to serve.  
3
4
Sift together flour and salt; set aside.  
6
Before serving, lightly brown the peaks by using a torch on medium  
flame, holding the flame an inch away from meringue. (HINT: Use the  
same torch to heat your knife before slicing Baked Alaska.) If you  
don’t have a torch, brown the peaks by placing under the broiler for  
2-3 minutes.  
In the mixer bowl with the flat beater attached, cream together  
butter and sugar on speed 2 until smooth.  
5
In a small cup or bowl, dissolve the baking soda in warm water  
and pour into the mixer bowl. Add the vanilla and egg and mix  
until well blended.  
7
Serve with raspberry sauce or warm ganache.  
6
7
With mixer off, sprinkle nuts, chocolate chips and flour mixture around  
the beater. Mix on low speed until just incorporated.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
Turn dough out of bowl and wrap with plastic wrap. Chill until firm.  
With lightly floured hands, shape the dough into 12 equal balls, about  
3 ounces each. Arrange on parchment-lined baking trays about 3  
inches apart. Flatten each ball slightly and bake 20-22 minutes, or until  
golden brown. Let the cookies cool slightly on the baking tray, then  
transfer to a rack to finish cooling.  
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random  
House, 1991)  
9
10  
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Italian Meringue  
Angel Food Cake  
INGREDIENTS  
INGREDIENTS  
1 cup cake flour  
6 large egg whites  
1 1/2 cups sugar  
1/2 cup water  
1 pinch salt  
1 1/2 cups powdered sugar  
12 large egg whites  
1 1/2 teaspoons cream of tartar  
1 cup sugar  
1/4 teaspoon salt  
2 teaspoons vanilla  
METHOD  
1
Place the egg whites in the mixer bowl, making sure bowl is dry and  
clean. Attach the wire whisk to mixer.  
METHOD  
1
2
3
Preheat oven to 375°.  
2
In a small saucepan with a candy thermometer attached, heat the  
sugar and water to 210°. Meanwhile, turn the stand mixer on speed 3  
and start whipping egg whites. When the egg whites are almost at  
soft peaks, add the pinch of salt. Continue to heat sugar and water  
to 240°. This is soft ball candy stage.  
Mix flour and powdered sugar together in a small bowl.  
In the large bowl of the stand mixer with the whisk attached, beat  
egg whites on medium speed until foamy.  
4
Add cream of tartar and a pinch of the sugar. Increase speed. When  
soft peaks start to form, slowly drizzle sugar into whites, about 3 tablespoons  
at a time. Beat just until whites are stiff and glossy; do not overbeat.  
Add salt and vanilla to mixture and lower speed. With mixer still on low  
speed, gradually add flour mixture, about 1/4 cup at a time.  
Scrape batter into an ungreased tube pan. Run spatula through the  
batter to break up any bubbles. Bake for 30-35 minutes or until cake  
feels dry and top springsback.  
3
4
5
With mixer still on, carefully pour the hot sugar liquid into egg whites.  
Go slow and be consistent.  
5
6
After all sugar mixture is added, increase to speed 4 and beat until  
the stainless bowl is cool to touch, about 5 minutes.  
Scrape meringue onto pie quickly. (Once the meringue sets up, it  
becomes hard to work with. If this happens, just put back into mixer  
and whip until stiff peaks form again.)  
7
Invert cake pan on a bottle or funnel until cool. Remove from pan.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
SERVING SUGGESTION  
This meringue sets up perfectly and never weeps. The quantity here will  
do one enormous “mile-high” pie, or 2 average. This also works great for a  
Baked Alaska.  
Chocolate Ganache  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
INGREDIENTS  
1 cup heavy cream  
2 cups chocolate morsels, chopped  
METHOD  
1
2
In a heavy-bottomed saucepan, heat cream to small bubbles. Cover pan.  
Remove pan from heat and add chocolate. Stir constantly with a  
whisk until smooth and glossy.  
3
Allow to cool until the consistency of heavy cream or molasses, then  
pour over cake or use as desired.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
11  
12  
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Black & White Cake  
Raspberry White Chocolate  
Blondies  
Serves 8  
Serves 8  
INGREDIENTS  
INGREDIENTS  
1/2 cup margarine or butter, room temperature  
1/2 cup dark brown sugar, firmly packed  
1/2 cup granulated sugar  
2 whole eggs, well beaten  
1 cup flour  
1 package chocolate cake mix, with ingredients according to the box  
1 cup sugar  
1/2 cup water  
6 large eggs  
2 cans sweetened condensed milk  
2 cans whole milk, measured by empty condensed milk containers  
1/4 teaspoon salt  
1/2 teaspoon baking powder  
1 cup raspberry preserves  
1 cup white baking chips  
METHOD  
1
2
Preheat oven to 350°.  
Prepare chocolate cake mix according to box in the large bowl of the  
stand mixer fitted with flat beater. Set aside; do not put into pan yet.  
METHOD  
1
2
3
Preheat oven to 350°.  
3
4
Spray 9-inch springform pan with nonstick cooking spray.  
Prepare a 9 x 13 baking pan by spraying well with nonstick cooking spray.  
In a nonstick skillet, brown sugar and water until it turns to a beautiful  
caramel color. Pour into the base of prepared cake pan.  
In the bowl of stand mixer with flat beater attached, thoroughly cream  
together butter and sugars. Add eggs, one at a time, mixing well.  
5
6
In a separate bowl, prepare custard by mixing eggs well with the milks.  
4
5
6
In a separate bowl, sift together flour, salt and baking powder.  
With mixer running, gradually add flour mixture to butter mixture.  
Pour chocolate cake mix into the cake pan. Top with the custard. Do not  
move pan for at least 5 minutes while custard sinks to bottom of pan.  
Pour batter evenly into prepared pan, spreading out well. Spoon  
raspberry preserves on top of batter. Sprinkle chips evenly around.  
7
8
9
Fill a larger baking pan with 1 inch of water. Wrap the springform pan  
well with aluminum foil; place in water bath. Bake in water bath for 1  
hour or until cake is firm.  
7
Bake for 30-35 minutes. Let cool before cutting into bars.  
When cake is cooked through, allow to cool on wire rack. Invert  
cooled cake onto platter and remove springform pan. The custard  
will be on top of the chocolate cake.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
Serve chilled.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
13  
14  
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Marshmallows  
Linzer Cookies  
Makes 2 dozen cookies.  
INGREDIENTS  
INGREDIENTS  
1 cup cornstarch, divided  
2 cups sugar  
1 1/2 cups hazelnuts  
2 sticks butter  
2 cups light corn syrup  
1 cup water, divided  
3 tablespoons gelatin  
5 large egg whites  
2 tablespoons vanilla  
1 teaspoon butter extract  
2/3 cup sugar  
1 large egg  
1/2 teaspoon salt  
1 teaspoon vanilla  
2 cups all-purpose flour  
1 teaspoon baking powder  
1 cup jam  
powdered sugar, for dusting  
METHOD  
1
2
Sift 1/2 the cornstarch onto a cookie sheet with raised edges. Set aside.  
METHOD  
In a small saucepan, combine sugar, corn syrup and 1/4 cup of water.  
Set aside.  
1
2
Preheat oven to 350°.  
Spread the nuts onto a cookie sheet and place in oven for 3 to 5  
minutes, until you can smell the rich nut flavor. Let cool; then chop  
well with a food processor.  
3
4
In bowl of stand mixer, dissolve gelatin into 3/4 cup water.  
Bring saucepan with sugar mixture to a boil. Over medium-high heat,  
bring sugar mixture to 238° while watching candy thermometer. This is  
soft ball candy stage.  
3
In the bowl of the stand mixer with flat beater attached, cream butter  
and sugar together until fluffy. Add egg, salt and vanilla.  
4
5
In a separate bowl, sift together the flour and baking powder.  
Add cooled chopped nuts and flour mixture to the mixer and beat  
until a dough ball forms. (Less than a minute on speed 2.)  
Form a large dough ball; wrap with plastic wrap. Refrigerate at least  
2 to 3 hours.  
When ready to bake, preheat oven to 325°.  
Remove dough from refrigerator. Cut into two equal pieces. Roll out  
one of the pieces of dough by placing it between two slices of  
parchment paper. Roll until about 1/8-inch thick. Repeat with other  
dough half.  
5
6
Add the hot syrup to the gelatin mixture. Stir to dissolve blooming gelatin.  
Place whisk on stand mixer and beat mixture on high. Add egg  
whites. Beat until thick and fluffy, about 7 minutes on high. Add vanilla  
and butter extracts.  
6
7
8
Spread mixture onto cornstarch-lined cookie sheet. Evenly sift  
remaining 1/2 cup of cornstarch on top. Let cool for 1-2 hours  
7
8
While coating knife with cornstarch, cut into squares and store in an  
airtight container. Marshmallows will keep for up to 3 weeks.  
9
Slowly pull off the top piece of parchment paper only. Using a 2-inch biscuit  
cutter or a linzer cookie cutter, cut out cookies, removing the extra dough.  
Keep cookies on the bottom piece of parchment paper for baking.  
Recipe courtesy Marian Getz, Wolfgang Puck Grand Caf Pastry Chef  
10 Repeat with the other rolled dough. These will be the top cookies, so  
you need to cut out the center with a small round cutter. (HINT: The  
top of a vanilla extract bottle is the perfect size.)  
11 Keep cookies on parchment paper; place on cookie sheet. Bake 20  
to 25 minutes.  
12 When cookies are cool, spread or pipe jam onto bottoms. (Try these  
with a variety of jams or preserves to make a colorful platter.) Top with  
cookie that has the cutout, and dust with powdered sugar.  
Recipe courtesy Marian Getz, Wolfgang Puck Grand Caf Pastry Chef  
15  
16  
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Wolfgang’s Three Nut  
Cookies  
Frozen  
Strawberry Mousse  
Serves 8  
INGREDIENTS  
INGREDIENTS  
1 1/2 quarts strawberries, hulled  
2 large egg whites  
2 tablespoons sugar  
3 tablespoons water  
6 tablespoons sugar  
4 sticks butter, softened  
1/2 cup dark brown sugar  
1 cup toasted hazelnuts, chopped*  
1 cup toasted pecans, chopped*  
1 cup toasted almonds, chopped*  
3 cups all-purpose flour  
1 cup heavy cream, whipped  
Grand Marnier, for sauce  
1 teaspoon salt  
2 teaspoons vanilla  
powdered sugar, for dusting  
METHOD  
1
Reserve 8 - 10 strawberries for sauce. Pureé the rest in a food  
processor and chill.  
METHOD  
1
2
3
Preheat oven to 350°.  
2
In the mixer bowl with the whisk attached, whip the egg whites on  
speed 3 until soft peaks form. Slowly add the 2 tablespoons of sugar  
and continue to beat until shiny stiff peaks form.  
Line two large baking sheets with parchment paper.  
In stand mixer with the flat beater attached, cream butter and brown  
sugar until smooth. Stop mixer and scrape down sides of bowl. Add  
nuts. Mix well.  
3
4
5
In a small sauce pan with a candy thermometer, heat the water and  
6 tablespoons of sugar to 240°, which is soft ball candy stage.  
Slowly pour the hot candy liquid into the egg whites with the mixer on  
speed 3. Continue to beat until the bowl is cool to the touch.  
4
5
6
Sift together flour and salt. Tilt mixer head back and add sifted flour and  
salt. Mix well, about 30 seconds.  
Combine egg whites with 1 1/2 - 2 cups of strawberry pureé. Fold in  
the whipped cream. Check for sweetness.  
With a teaspoon, form the dough into small ovals and place about 1  
1/2 inches apart on baking sheets.  
6
7
8
Pour into a 5- or 6-cup mold or 8 small individual molds. Freeze overnight.  
Strain remaining strawberry puree and perfume with Grand Marnier.  
Before serving, place molds in refrigerator for 30 minutes.  
Bake 20 minutes or until golden brown. Remove from oven and let cool.  
Dust the cookies well with powdered sugar before serving.  
*HELPFUL HINT: To toast nuts, preheat oven to 350°. Spread the nuts onto a  
cookie sheet and place in oven for 3 to 5 minutes, until you can smell the  
rich nut flavor. Let cool; then chop well with a food processor.  
PREPARATION  
To serve, unmold mousse onto dessert plate and surround with sauce.  
Garnish with a berry.  
Recipe courtesy Marian Getz, Wolfgang Puck Grand Caf Pastry Chef  
Recipe courtesy Wolfgang Puck, Modern French Cooking for the  
American Kitchen (Houghton Mifflin Co., 1998)  
17  
18  
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Wolfgang’s Sachertorte  
Caramel-Pecan Rolls  
Serves 10  
Makes 12 rolls  
INGREDIENTS  
4 cups bread flour  
1 package active dry yeast  
1 cup whole milk  
1/3 cup sugar  
1/3 cup butter  
1 teaspoon kosher salt  
2 large whole eggs  
3/4 cup light brown sugar  
INGREDIENTS  
1 pound bittersweet chocolate, cut into small pieces  
2 ounces unsweetened chocolate, cut into small pieces  
8 ounces unsalted butter  
3/4 cup sugar  
12 large eggs, separated  
1 teaspoon vanilla extract  
2 tablespoons sugar  
1/2 teaspoon salt  
1/2 cup butter  
2 tablespoons light corn syrup  
2 cups pecans halves  
1/2 pod vanilla bean, scraped  
1/2 cup pecans, chopped  
3 tablespoons butter, melted  
1/2 cup granulated sugar  
1 teaspoon ground cinnamon  
flour for dusting pan  
filling and glaze ingredients (see recipe)  
METHOD  
1
In the mixer bowl of the stand mixer with the flat beater attached, mix  
2 cups of flour and the yeast on speed 1, until mixed.  
In a medium saucepan over medium heat, heat milk, butter, 1/3 cup  
sugar and 1/3 cup butter to 115-120°, stirring constantly. (Use a candy  
thermometer to check temperature.)  
Pour milk mixture into flour mixture in mixer bowl. Add eggs. Scrape  
sides of bowl down. Beat mixture for 30 seconds on speed 1, then 3  
minutes on speed 3.  
Remove the flat beater and replace with dough hook. With mixer on  
speed 1, add remaining flour. When incorporated, turn to speed 3  
and beat for 5 minutes.  
Remove dough from bowl. Tuck the dough into a firm ball and place  
into a well buttered bowl. Cover with a clean towel and place in a  
draft-free area for at least 1 hour, until doubled in size.  
When the dough ball has doubled in size, punch it down and let rest,  
covered, for 10 minutes.  
In a 12-inch chicken fryer over medium heat, melt 1/2 cup of butter  
with 3/4 cup brown sugar and 2 tablespoons corn syrup. Scrape the  
inside of vanilla bean into the caramel mixture. Add the 2 cups of  
pecans and mix well. Remove from burner and reserve.  
Mix the remaining chopped pecans, melted butter, 1/3 cup sugar  
and the cinnamon. Set aside.  
METHOD  
2
1
2
3
4
Preheat oven to 350°.  
Butter and flour a 9-inch springform pan.  
In a double boiler, melt the chocolates.  
3
4
5
In mixer bowl fitted with flat beater, cream butter, 3/4 cup of sugar, the  
egg yolks and vanilla. Add melted chocolate. Remove to another bowl.  
5
Place egg whites in thoroughly cleaned and dry mixer bowl with the whisk  
attached. Beat egg whites and salt on speed 3 until stiff peaks form.  
Add the 2 tablespoons sugar to the whites with the machine running.  
6
7
Gently fold 1/3 of the egg whites into the chocolate mixture to lighten  
it. Fold in the remaining egg whites, gently yet thoroughly.  
6
7
Turn cake batter into prepared cake pan. Bake for 1 hour. To check for  
doneness, insert a toothpick gently into cake. It should come out dry.  
Remove the ring from the cake and cool on a rack.  
8
9
To make the filling, place one cup apricot preserves and 1 tablespoon  
apricot brandy in food processor and process until smooth. Set aside  
until ready to use.  
8
9
Lightly flour a work space. Roll out dough ball to an approximately  
9 X 18-inch rectangle.  
When cake is cool, slice in half horizontally to make two layers. Spread  
two thirds of the apricot filling on the bottom layer. Place the second layer  
on top and lightly brush the entire cake with a thin layer of preserves.  
10 Spread the cinnamon sugar mixture over dough.  
11 Roll the long side up jelly-roll style; this will make an 18-inch roll. Slice  
the roll into 1-inch slices. Place slices in a 12-inch ovenproof skillet.  
Cover and let rise again for another 30 minutes.  
10 To make the glaze, melt 10 ounces bittersweet chocolate and 2  
tablespoons butter in a double boiler. Remove from heat and cool  
until it reaches glazing consistency. Spread over cake and chill.  
12 Preheat oven to 375°.  
13 Uncover pan and bake in preheated oven for 20 minutes.  
14 After removing from oven, place a large plate over the top of the  
pan and invert. Leave for several seconds so all caramel and pecans  
release. Serve warm.  
11 Remove Sachertorte from refrigerator 1 hour before serving.  
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random  
House, 1991)  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
19  
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Walnut Bread  
Walnut Bread (continued)  
THE SPONGE INGREDIENTS  
2 cups unbleached all-purpose flour  
1/2 tablespoon dry yeast  
6
Butter 2 loaf pans or molds. Divide the dough in half and shape loaves  
to fit each pan. Cover loosely with plastic wrap and let rise at room  
temperature until doubled in bulk.  
7
8
Preheat oven to 450°.  
1 1/4 cups lukewarm water  
Using a razor blade or a very sharp knife, make a slash down the length  
of each loaf. Spray with water and place in hot oven. Spray twice  
more at 3-minute intervals.  
THE SPONGE METHOD  
1
2
Place flour in mixer bowl with the flat beater attached.  
9
Bake 20 minutes; reduce heat to 350° and bake an additional 20 to  
25 minutes.  
Dissolve the yeast in 1/4 cup of water at 115 -120°. Add the dissolved  
yeast into the mixer bowl and beat on low. Add the remaining water to  
mixture. When a smooth batter is achieved, remove the beater and  
cover the bowl with plastic wrap. Let sit at room temperature for 2 1/2  
to 3 hours or place in the refrigerator overnight.  
10 Remove the bread from the oven and turn off oven. Place breads on  
wire racks and place back in oven with door slightly ajar for 20 minutes  
longer to dry out bread.  
THE DOUGH INGREDIENTS  
1 tablespoon dry yeast  
1 3/4 cups lukewarm water  
2 cups rye flour  
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and  
Points East and West (Random House, 1986)  
2 cups stone-ground whole wheat flour  
2 cups unbleached flour  
The Sponge (above)  
1 1/2 tablespoons salt  
2 tablespoons honey  
1 cup walnuts, chopped  
THE DOUGH METHOD  
1
2
Dissolve the yeast into 1/4 cup of warm water at 115 -120 degrees.  
Add the newly dissolved yeast ,1 1/2 cups of water and the flours to  
The Sponge.  
3
With the dough hook attached, knead the ingredients on speed 3 for 5  
minutes. You should have a smooth, elastic ball. If the dough seems too  
wet, add a little more flour.  
4
5
Cover the bowl with plastic wrap and let rise for 3 hours more, until  
tripled in bulk.  
Lightly flour a work surface and scatter 1/2 cup of nuts onto flour. Turn  
dough out onto nuts and sprinkle the dough with the remaining nuts.  
Knead by hand until all of the nuts are combined with dough.  
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White Bread  
Buttermilk Biscuits  
Makes 20 to 22 biscuits  
Makes 2 loaves  
INGREDIENTS  
2 3/4 cups all-purpose flour  
1 1/2 tablespoons sugar  
1 tablespoon plus 1 teaspoon baking powder  
3/4 teaspoon salt  
1/4 teaspoon baking soda  
10 tablespoons (5 ounces) chilled unsalted butter, cut into small pieces  
1/4 cup minced onion  
1 tablespoon chopped fresh or 2 teaspoons dried thyme  
1 cup buttermilk  
1 or 2 tablespoons milk or cream  
1/4 cup grated Parmesan cheese, optional  
INGREDIENTS  
6 cups all-purpose flour  
1 package dry yeast  
2 1/4 cups milk  
2 tablespoons sugar  
1 tablespoon shortening  
2 teaspoons kosher salt  
melted butter  
METHOD  
1
2
3
4
5
In the mixer bowl with the dough hook attached, place 2 1/2 cups of the  
flour and the yeast. Set to speed 1 and blend for 1 minute until well blended.  
METHOD  
In a saucepan over medium heat, heat the milk, sugar, shortening and  
salt to 115-120°. The shortening should be just melted, stirring constantly.  
1
In bowl of stand mixer fitted with flat beater, combine the flour, sugar,  
baking powder, salt, and baking soda on low speed. Add the butter,  
onion, and thyme. Mix on speed 4 until the mixture resembles fine  
meal. Reduce speed to 2 and slowly add buttermilk. Continue mixing  
until dough comes together. Remove flat beater; attach dough hook  
and continue to knead on speed 3 until round ball is formed.  
Add the milk mixture to the mixer bowl. Beat on speed 1 for 30 seconds,  
then for 3 minutes on speed 3.  
Turn off the mixer and add the remaining flour. Mix on low for 1 minute  
then on speed 3 for 5 minutes.  
Turn out onto a lightly floured board and form a ball. Dough should be  
smooth and elastic. Place in a greased bowl and cover with a clean  
tea towel. Let rise until doubled, about 1 1/4 hours.  
2
Turn out onto a well-floured work surface and roll out dough to about  
1- inch thickness. With a 2-inch cookie or biscuit cutter, cut out about  
20 to 22 biscuits. Arrange the biscuits, as cut, on a parchment-lined  
baking sheet. Refrigerate for at least 1 hour, up to 24 hours.  
6
7
When doubled in size, punch down and place on a lightly floured  
board. Cut dough in half and let rest 10 minutes more.  
3
4
Preheat the oven to 350°.  
Grease two bread pans.Tucking sides of bread dough under to form a  
smooth log, place dough into loaf pans. Brush with melted butter and  
let rise again until doubled, about an hour.  
Brush the top of each biscuit with milk or cream and sprinkle with the  
Parmesan cheese, if desired. Bake 25 to 30 minutes, until lightly golden.  
8
9
Preheat oven to 375°.  
PRESENTATION  
Delicious by themselves, these biscuits are great with soup or served with  
butter and honey, or your favorite preserves.  
Bake for 45 minutes or until done. Remove from pans and cool on wire rack.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random  
House, 1991)  
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Olive French Bread  
Banana-Nut Quick Bread  
Makes 2 Baguettes  
INGREDIENTS  
3 ripe bananas  
1 cup walnuts  
1/4 cup shortening  
INGREDIENTS  
5 cups plus 2 teaspoons bread flour, divided  
2 cups cold water  
1 1/2 packages yeast  
4 ounces nicoise olives, pitted and sliced  
2 teaspoons salt  
1/2 cup sugar  
1/2 cup light brown sugar  
2 1/2 cups all-purpose flour  
3 1/2 teaspoons baking powder  
1 teaspoon salt  
1/2 cup milk  
1 large egg  
METHOD  
1
Insert the dough hook into the stand mixer; put 5 cups flour and water  
into mixer bowl. Beat on speed 1 for 4 minutes.  
1 teaspoon grated orange peel  
1 tablespoon banana liqueur, optional  
2
3
Sprinkle yeast over dough, increase speed to 2 and beat for 4 minutes longer.  
Toss the olives with the 2 teaspoons of flour, add to the dough with the  
salt and mix 2 minutes longer.  
METHOD  
4
5
6
Remove bowl from stand and cover with a clean tea towel; let rest for  
15 minutes.  
1
Preheat oven to 350°.  
2
Place nuts in a baking tray and toast for 15 minutes, then chop  
coarsely.  
Turn the dough out onto a lightly floured surface. Lightly knead into a  
ball, and let rest, covered, for 45 minutes.  
3
4
5
In the mixer bowl with the flat beater attached, place the bananas,  
nuts and shortening. Cream until smooth on speed 3.  
Punch out the air, cut dough in half (about 21 ounces each half), and  
shape into two baguettes. Place the loaves on one or two baking trays  
and sprinkle with flour. Cover with towel, and let rest for 45 minutes.  
Add all remaining ingredients and mix on speed 1 just until blended,  
about 30 seconds.  
7
8
Preheat the oven to 400°.  
Spray two 8-inch bread pans with nonstick spray, (or you may use a  
Wolfgang Puck 2-quart saucepan). Pour batter into prepared pans.  
Bake for 55 - 60 minutes or until cooked through.  
With a single-edge razor blade or a very sharp knife, make a slash down  
the center of each loaf. Carefully slide the breads onto a baking stone  
and bake for 9 minutes. Spray with water and continue baking until the  
bread is well browned, about 1 hour 10 minutes longer.  
6
Cool slightly. Remove from pan. Allow to cool fully before slicing.  
9
Cool on wire rack.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random  
House, 1991)  
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Sandwich Bread Ball  
Regular Pasta Dough  
Makes 1 1/2 pounds pasta.  
Serves 6  
INGREDIENTS  
2 teaspoons salt  
1 1/2 cups semolina flour  
1 1/2 cups all-purpose flour  
4 large eggs  
INGREDIENTS  
1 box bread mix for bread machines (2 lb. size, yeast packet included)  
1 cup warm water (80°)  
2 tablespoons bread flour  
1 tablespoon mustard  
2 tablespoons olive oil  
1 1/2 pounds thinly sliced deli meats: ham, salami and/or pepperoni  
1/2 pound provolone cheese, thinly sliced  
1 cup spinach leaves  
METHOD  
kosher salt and caraway seeds, if desired  
1
In the large bowl of the stand mixer, combine salt and flour.  
2
Create a well in the middle of the flour. Crack the eggs and place  
them in well, pour oil on top of eggs.  
METHOD  
1
In the mixer bowl, empty bread mix and sprinkle with yeast. With the  
dough hook attached, slowly mix the flour and yeast on speed 1.  
3
4
Using stand mixer fitted with the dough hook, begin kneading the  
dough on speed 3, gradually increasing to speed 5 and kneading  
until a ball is formed.  
2
With mixer still on, slowly pour the water into the flour mixture. Increase  
mixer speed to 3 and mix for 5 minutes. (If the dough looks too wet, add  
up to 2 tablespoons of additional bread flour.)  
Stop mixer and roll ball around bowl to gather all remaining flour.  
Continue to knead onto a lightly floured surface until a smooth ball is  
achieved. Wrap in plastic wrap and let rest at room temperature for  
30 minutes.  
3
4
Turn dough out onto lightly floured surface. Knead gently by hand while  
shaping into a ball. Ball should be smooth and elastic. Place the dough  
ball in a wellgreased bowl and cover with a tea towel until doubled in  
size, about 1 hour.  
5
Cut dough into 4 equal pieces and roll out 1 piece at a time, keeping  
the remaining dough wrapped until needed. Cut as desired, or form  
into 1-inch balls and process in the optional pasta attachment for this  
stand mixer.  
When dough is finished rising, punch down. Turn out onto a lightly floured  
surface. Let rest for 10 minutes.  
5
6
Preheat oven to 375°.  
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random  
House, 1991)  
Roll the dough flat and cut into 3 equal pieces. Roll the first piece to a 7-  
to 8- inch round. Spread half of mustard over dough; top with half of the  
deli meat, cheese and spinach. Alternate slices to give good color.  
Place ingredients evenly over entire dough, leaving a 1/2 inch edge.  
7
Roll out another piece of dough, place it on top of meat, and crimp the  
outside edge of the bottom dough to the new dough. Top with  
remaining mustard, meat, cheese and spinach as in previous step.  
8
9
Roll out the last dough ball, stretch over entire stack, and tuck under to close.  
Sprinkle baking sheet with semolina or corn meal. Place the sandwich  
round on top. Brush round with eggwash, then sprinkle with kosher salt  
and caraway seeds, if desired. Bake in preheated oven for 50 minutes.  
10 Remove from oven and let cool slightly. Cut into wedges and serve warm.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
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Pizza Dough  
Creamy Mashed Potatoes  
with Brown Onions  
Makes four 8-inch pizzas  
INGREDIENTS  
Makes 4 individual-size pizzas  
1 package active dry or fresh yeast  
INGREDIENTS  
1 teaspoon honey  
1 cup warm water (105º F to 115º F)  
2 1/2 pounds baking potatoes, peeled and cut into chunks  
8 tablespoons unsalted butter, cut into small pieces  
1/2 cup heavy cream, brought to a boil  
1 teaspoon salt  
1 pinch freshly ground white pepper  
1 pinch freshly ground nutmeg  
3 cups all-purpose flour  
1 teaspoon kosher salt  
1 tablespoon extra-virgin olive oil, plus more for brushing  
or in Wolfgang’s latest cookbook, Pizza, Pasta, and More)  
vegetable oil for frying  
1/2 pound onions, sliced in thin rings  
all-purpose flour, for dredging  
METHOD  
1
In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.  
2
In a mixer fitted with a dough hook, combine the flour and the salt.  
Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix  
on low speed until the dough comes cleanly away from the sides of the  
bowl and clusters around the dough hook, about 5 minutes  
METHOD  
1
In a saucepan, cook the potatoes in lightly salted water to cover,  
until tender. Drain well.  
3
Turn the dough out onto a clean work surface and knead by hand 2 or  
3 minutes longer. The dough should be smooth and firm. Cover the  
dough with a clean, damp towel and let it rise in a warm spot for about  
30 minutes. (When ready, the dough will stretch as it is lightly pulled.)  
Place a pizza stone on the middle rack of the oven and preheat the  
oven to 500º F.  
Divide the dough into 4 balls, about 6 ounces each. Work each ball by  
pulling down the sides and tucking under the bottom of the ball.  
Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball  
under the palm of your hand until the top of the dough is smooth and  
firm, about 1 minute. Cover the dough with a damp towel and let it rest  
for 15 to 20 minutes. At this point, the balls can be wrapped in plastic  
and refrigerated for up to 2 days.  
2
Place the potatoes in the mixer bowl with the flat beater attached.  
Add butter, heated cream, salt, white pepper and nutmeg. Mash the  
potatoes on speed 2 until well blended.  
3
Place 2 inches of water in a stock pot or dutch oven. Place the  
potatoes in the stainless bowl over bowling water to keep warm.  
Cover the bowl with a towel or lid to keep the heat in.  
4
5
4
5
Dredge the onions in the flour.  
Heat the oil in a deep fryer or a fry pan. When the oil reaches 350°,  
shake off excess flour then drop the onions into the hot oil and fry to  
golden brown.  
6
Remove onions from oil and drain on a paper towel. Season lightly  
with salt.  
6
7
To prepare each pizza, dip the ball of dough into flour, shake off the  
excess flour, place the dough on a clean, lightly floured surface, and  
start to stretch the dough. Press down on the center, spreading the  
dough into an 8-inch circle, with outer border a little thicker than the  
inner circle. If you find this difficult to do, use a small rolling pin to roll out  
the dough. Lightly brush the inner circle of the dough with oil and  
arrange the toppings of your choice over the inner circle.  
Using a lightly floured baker’s peel or a rimless flat baking tray, slide the  
pizza onto the baking stone and bake until the pizza crust is nicely  
browned, 10 to 12 minutes. Remember that the oven is very hot and be  
careful as you place the pizza into and out of the oven. Transfer the  
pizza to a firm surface and cut into slices with a pizza cutter or very  
sharp knife. Serve immediately.  
SERVING SUGGESTION  
Spoon some of the mashed potatoes onto plates and top with french  
fried onions.  
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)  
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)  
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Recipe Notes  
Recipe Notes  
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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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