Wolfgang Puck Slow Cooker WPSC0017C User Manual

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
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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!  
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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  
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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  
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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.  
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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  
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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)  
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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)  
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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)  
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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)  
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