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Wolfgang Puck BRON0118 manual

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Table of contents for the manual

  • Page 1

    18-Quart Portable Oven with Buffet Server Set HOUSEHOLD USE ONLY Model BRON0118 BRON01 18 - November 2001 Printed in China W. P . APPLIANCES, INC. T oll Free (800) 275-8273 Email address: wpappliances@ss2000.com We bsite: www .wolfgangpuck-kitchenware.com All trademarks, service marks, and trade names (collectively the "Marks") are propri[...]

  • Page 2

    3 Y our oven is equipped with a polarized plug (one blade is wider than the other). T o reduce the risk of electric shock, this plug must fit into a polarized outlet only one way . If plug does not fully fit into the outlet, reverse the plug. If does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature. A short cor[...]

  • Page 3

    5 High-Dome Cover is designed to control heat and moisture efficiently . Important: When removing the cover from the oven during or after cooking, lift the cover away to avoid contact with escaping steam. Lid Rests, located on each of the side handles of the oven body , provide a convenient place for the cover when foods are being added to the oven[...]

  • Page 4

    7 7. When food is done, turn the temperature control to OFF and unplug the cord from the outlet. 8. Carefully remove the food using pot holders or oven mitts. Allow the portable oven to cool before cleaning. Caution: The portable oven body , pan, cover and rack will be hot. Always lift the cover away from you to avoid steam. Using the Oven Racks Tw[...]

  • Page 5

    9 1 - 12-cup muffin pan 1 - 6-cup jumbo muffin pan 2 - 12-cup mini muffin pans 1 - 8-, 9- or 10-inch pie plate 1 - 14”x 8”x1/2” baking sheet 1 - 13”x9”x2” baking dish 1 - 8- or 9-inch square baking pan 1 - 10-inch bundt pan or angel food pan • Metal pans are preferable to glass for baking because they reflect and transfer heat better [...]

  • Page 6

    11 F F o o o o d d T T e e m m p p e e r r a a t t u u r r e e * * M M i i n n u u t t e e s s Baked Potatoes 350-400˚ 50-60 Sweet Potatoes 350-400˚ 55-65 Scalloped Potatoes 350˚ 75-90 W inter Squash 400˚ 45-60 Baked Apples 350˚ 35-45 Muffins 425˚ 15-20 Quick Bread 375° 65-75 Y east Bread 400˚ 40-45 Y east Rolls 400˚ 18-20 Brownies 350˚ 2[...]

  • Page 7

    13 BUTTERMILK BISCUITS Makes 20 to 22 biscuits INGREDIENTS 2 3/4 cups all-purpose flour 1 1/2 tablespoons sugar 1 tablespoon plus 1 teaspoon baking powder 2 teaspoons 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 cu[...]

  • Page 8

    14 15 WOLFGANG’S F A VORITE CHOCOLA TE CAKE Makes one 10-inch cake INGREDIENTS 8 ounces bittersweet chocolate, cut into small pieces 4 ounces unsalted butter , cut into small pieces 5 large eggs, separated Pinch of salt 2/3 cup sugar METHOD 1. Preheat portable oven to 325°. Butter , flour and line the base of a 10-inch round cake pan with parchm[...]

  • Page 9

    17 KEY LIME PIE Makes one 9-inch pie INGREDIENTS 1/3 recipe Sugar Dough (see separate recipe, page 16) 4 eggs 4 egg yolks 2/3 cup sugar 1 cup Key lime juice 6 tablespoons (3 ounces) unsalted butter , cut into small pieces 1 to 2 tablespoons sugar for carmelizing METHOD 1. Preheat the portable oven to 375°. 2. With the Sugar Dough, line a 9-inch fl[...]

  • Page 10

    19 HEAR TY BOLOGNESE SAUCE Makes about 14 cups INGREDIENTS 12 tablespoons extra-virgin olive oil 2 pounds lean ground beef 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 4 teaspoons minced shallots 2 teaspoons minced garlic 1 cup dry red wine 10 pounds Roma tomatoes, cored, blanched, peeled, seeded and chopped 4 tablespoons tomato paste [...]

  • Page 11

    BEEF GOULASH Serves 6 INGREDIENTS 1 tablespoon caraway seeds 2 tablespoons extra-virgin olive oil 2 large onions, thinly sliced 1 tablespoon sugar 3 garlic cloves, minced 3 tablespoons sweet Hungarian parika 1 teaspoon hot Hungarian paprika 2 tablespoons minced marjoram 1 teaspoon minced thyme 1 bay leaf 3 tablespoons tomato paste 4 cups chicken st[...]

  • Page 12

    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 anothe[...]

  • Page 13

    RECIPE NOTES 25 RECIPE NOTES 24[...]

  • Page 14

    27 LIMITED WARRANTY T his 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 p[...]