Wolfgang Puck BPM00020 Owner's manual

USE & CARE
Pie & Pastry Baker
LIFE IS ABOUT BALANCE
AND EATING WELL
IMPORTANT NOTICE
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit, contact
Consumer Relations for service PHONE: [phone]-
8273 or visit our website at wphousewares.com
Please read operating instructions before using this
product. Please keep original box and packing
materials in the event that service is required.
W.P. APPLIANCES, INC. Toll Free [phone]
Model BPM00020 Printed in China REV 1.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always
be followed, including the following:
1 Read all instructions.
2 Do not touch hot surfaces. Use handles or knobs only to lift lid.
3To protect against risk of electric shock, do not immerse appliance,
cord, or plug in water or other liquid.
4Close supervision is necessary when any appliance is used near or
by children.
5Unplug from outlet when not in use and before cleaning. Allow
to cool before putting on or taking off parts, and before cleaning
the appliance.
6Do 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 the nearest authorized service facility for
examination, repair, or electrical or mechanical adjustment.
7The use of accessory attachments not recommended or sold by the
appliance manufacturer may cause injuries.
8Do not use outdoors.
9Do not let cord hang over edge of table or counter or touch hot
surfaces, including the stove.
10 Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
11 Do not use this appliance for other than intended use.
12 Do not place on or near a hot gas or electric burner, or in a
heated oven.
13 To ensure continued protection against risk of electric shock,
connect to properly grounded outlets only.
14 To disconnect, disconnect the plug from the wall outlet. .
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
1 2
Additional Safety Information
GROUNDING INSTRUCTIONS: This appliance must be grounded. It is
equipped with a 3-wire cord having a grounded plug. NOTE: This
appliance is rated 900 watts and should be the only appliance
operating on the circuit. The plug must be plugged into an outlet
which is properly installed and grounded.
WARNING: Improper use of the grounded wire can result in the risk of
electric shock. Consult a qualified electrician if necessary. Do not
attempt to defeat this safety feature by modifying the plug.
A short power-supply cord is provided to reduce the hazards
resulting from entanglement or tripping over a longer cord. If it is
necessary to use an extension cord, it 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 and:
A. Use only 3-wire extension cord with 3-blade grounding plug.
B. The marked rating of the extension cord must be equal to or
greater than the rating of this appliance. The electrical rating is
listed on the bottom of this unit.
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3
Table of Contents
Important Safeguards 1
Additional Safety Information 2
About Wolfgang Puck 3
Know Your Pie & Pastry Baker 5
Before Your First Use 7
Using Your Pie & Pastry Baker 8
Care & Cleaning 11
Recipes 12
Limited Warranty 26
Wolfgang Puck,
owner of the famous
Spago restaurants
and one of the most
influential chef-restau-
ranteurs in America, is
credited with reviving
California’s rich culinary
heritage. His 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, Chinois on Main in Santa
Monica, Trattoria del Lupo, Cut, and his latest creation, Jai, an Asian
fusion restaurant in San Diego. Home chefs can also share Mr. Puck’s
talents through his cookbooks, cutlery, cookware and, of course, through
his appliances!
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5 6
Know Your Pie & Pastry Baker
AB
CD
G
F
E
H
A: Power ON Light
B: Ready Light
C: Locking Latch
D: Handle
E: Pie Molds
F: Cord Storage
G: Nonskid Feet
H: Reversible Pastry Cutter
Your Pastry cutter is double sided to cut both the top and bottom
of your pie crusts. Use the small side for cutting pie tops (puff pastry
dough recommended) and the large side for pie bottoms
(standard pie crust)
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7 8
Congratulations on your purchase of the Wolfgang Puck
Pie & Pastry Baker. With automatic temperature control and
no buttons to press you will find this one of the easiest, yet
versatile appliances in your kitchen. Make everything from
pies and tarts, to cakes & quiche.
Before Your First Use
Carefully unpack the appliance and remove all packaging materials.
See Care & Cleaning section of this manual for proper cleaning. We
recommend a “trial run” to eliminate any protective substance or oil
that may have been used for packing and shipping. Plug your unit into
a standard 120v wall outlet and let the Pie Maker run for 15 minutes. You
may notice some smoking coming from your Pie Maker during this initial
phase, this is normal.
Season the cooking plates with vegetable oil and rub off excess with a
paper towel. There is no need to season the plates again.
WARNING: Do not immerse the appliance, cord or plug in water. To
remove any dust that may have accumulated during packaging, wipe the
exterior with a clean, damp cloth. Do not use harsh or abrasive cleansers
on any part of the appliance.
Using Your Pie Maker
Place your pie maker on a stable, level surface. Close the cover and
plug into a 120-volt 60 HZ AC outlet only. The red light will turn on
indicating that the appliance is powered on and preheating. In
approximately 5- 10 minutes the green light will illuminate when the
appliance is preheated and ready for use. The green light will cycle
on and off during the cooking process indicting that the correct
temperature is being maintained. Always keep the cover closed when
preheating or in-between uses.
Cakes & Muffins
1If making cakes and muffins fill the
mold directly approximately 2/3rds
full (see figure 1) unless the recipe
states otherwise. Close the cover and
press the Locking Latch in until it
clicks
Pies & Tarts
1If making pies and tarts use the
Reversible Pie Cutter to make the
molds. The larger side is for the pie
bottom, and the smaller for the pie
top. If you are using a premade pie
crust from the store you can get
two bottoms from one crust. Make
the first bottom as close to the
edge as possible and firmly press
down (see figure 2).
Figure 1
2Set a timer for the specified time as indicated in your recipe. You will
notice the green ready light will cycle on and off during the cooking
process indicating that the correct temperature is being maintained.
3When the cooking time is complete unplug the pie maker from the
wall outlet. Pull the Locking latch up from the bottom and carefully
lift the lid. If you need additional browning simply close the lid and
set the timer to the desired additional time.
4Carefully remove the cake or muffin from the mold by using a nylon
or wooden spatula. Do not use metal utensils to avoid damaging the
nonstick surface.
Figure 2
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109
Using Your Pie Maker cont.
For the second mold cut the pie
edges from the side and reposition
in the center (see figure 3a and 3b).
The Pie Cutter creates slits in the
dough for the bottoms that allow
you to overlap the dough for a
better fit (see figure 4).
2Unless the recipe states otherwise
we recommend using Puff Pastry
dough for the tops, and standard
pie crust dough for the bottom.
(Pie tarts do not have tops, when
finished filling the bottom mold
close the cover and start the
cooking process). If using store
brought dough you can find Puff
Pastry dough in the freezer section
of your supermarket. Pie crust
dough is usually found in the refrig-
erated section near the cookie
dough, biscuits, and cinnamon roll
dough
3Open the Pie Maker and place the
large bottom dough over the Pie
Mold (see fig 5).
Figure 3a
Figure 3b
Figure 4
Figure 5
Using Your Pie Maker cont.
Add about 3/4 cup of your fillings
(unless recipe states otherwise) to
the Pie Maker. (see figure 6). The
weight of the fillings will cause the
dough to drop down into the mold;
you can also use the bottom of a
ladle or rounded spoon to gently
press the dough into the mold being
careful not to tear the dough. Press
the dough down gently over the
edges.
WARNING! Surfaces are hot. Never
touch the cooking surface directly
with your fingers
4If your recipe calls for a top, place
the molded dough top over the
filled mold and close the cover (see
figure 7). Press the locking latch in
until you hear a click indicating that
it is locked.
5Set a timer for the specified time as
indicated in your recipe. You will
notice the green ready light will
cycle on and off during the cooking
process indicating that the correct
temperature is being maintained.
6When the cooking time is complete
unplug the pie maker from the wall
outlet. Pull the Locking latch up
from the bottom and carefully lift
the lid. If you need additional
browning simply close the lid and
set the timer to the desired time.
7Carefully remove the pie from the
mold by using a thin nylon or wooden
spatula. You can also use a bamboo
skewer to slide down teh side of the
pie. Lift one end of the pie up and slide
the spatula underneath to remove the
pie from the housing. Be careful as the
pie, contents, and appliance are hot.
Do not use metal utensils to avoid
damaging the nonstick surface.
Figure 6
Figure 7
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Figure 6

12
Recipes
11
Care and Cleaning
Other than the cleaning mentioned in this manual, no other servicing
or maintenance of this appliance is required. Repairs, if necessary must
be performed by an authorized service center.
Caution: Do not immerse the appliance, cord or plug in water.
Before cleaning and when finished using your appliance, unplug power
cord from the wall outlet and allow to completely cool. In order to
prevent food residue buildup clean your pie maker after each use.
Wipe the inside and the wells of your pie maker with a clean, soapy
sponge or cloth. Remove soapy residue with a damp cloth and dry
thoroughly. To remove stubborn stains use a nylon brush or other
utensil safe for nonstick surfaces. Do not use steel wool or scouring
pads. Do not use abrasive cleansers. Wipe the exterior with a clean,
damp cloth. Clean the pastry cutter in warm soapy water, do not
place the pastry cutter in the dishwasher.
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14
Crispy Tuna Casserole Pies
2 servings
INGREDIENTS
1 1/2 cups leftover mashed potatoes
1/2 cup canned French fried onion rings
1 can (5.5 oz size) tuna fish, drained
1 large egg
2 green onions, chopped
1 rib celery, chopped
2 tablespoons Parmesan cheese
Kosher salt and fresh papper, to taste
2 tablespoons bread crumbs, cracker crumbs or panko
METHOD
1Preheat pie maker until ready light comes on.
2Combine all but breadcrumbs in a bowl till thoroughly mixed.
3Divide half of the breadcrumbs in bottoms of the wells.
4Divide tuna mixture over the top of this.
5Top with remaining crumbs.
6Close pie maker and cook for 10 minutes or until well browned.
7Carefully remove to a plate and cool for a few minutes before
serving.
Tip: You can substitute the tuna for ham, leftover cooked ground beef,
turkey, tofu or more vegetables. This is a great way to use up leftovers.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
13
Chicken Pot Pies
2 servings
INGREDIENTS
1 tablespoon unsalted butter
1 tablespoon all purpose flour
1/3 cup whole milk
Kosher salt and fresh pepper, to taste
1 teaspoon powdered chicken base
1/2 teaspoon yellow mustard
2 tablespoons yellow onion, chopped
1 small carrot, diced
1/4 cup frozen peas, thawed
1 small rib celery, diced
1 cup leftover rotisserie chicken, diced
2 circles prepared piecrust cut with large size cutter
2 circles prepared puff pastry (thawed) dough cut with smaller cutter
METHOD
1In a small saucepan set over medium heat combine the butter and
flour.
2Whisk until flour is incorporated then stir in the milk.
3Whisk until smooth and bubbly.
4Season with salt, pepper and chicken base and taste for seasoning.
5Add remaining ingredients except for crusts and cook until bubbly.
6Preheat pie maker until ready light comes on.
7Carefully press larger piecrusts into wells.
8Divide chicken mixture between wells.
9Top with smaller puff pastry rounds.
10 Close lid and cook for 7-9 minutes or until well browned.
11 Carefully remove and cool for a few minutes before serving
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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16
Fresh Peach Pies
2 servings
INGREDIENTS
1 teaspoon unsalted butter
1 teaspoon fresh lemon juice
1/4 cup granulated sugar
A small pinch of kosher salt
3 ripe peaches, about 5 ounces each, diced
1 tablespoon cornstarch
2 circles prepared pie dough cut with larger cutter
2 circles prepared puff pastry (thawed) cut with smaller cutter
METHOD
1In a medium skillet set over medium high heat combine the butter
and sugar.
2Add the lemon juice, salt, peaches and cornstarch and stir until
boiling.
3Remove when mixture is thick.
4Preheat pie maker till ready light turns on.
5Place a piecrust circle over each well and carefully press it into place.
6Measure 3/4 cup of peach mixture into each well.
7Top with a puff pastry circle.
8Close lid and cook for 7 - 9 minutes or until crust is well browned.
9Carefully remove and cool a lit before serving.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
15
Easy Homemade Biscuits
2 servings
INGREDIENTS
3/4 cup all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup heavy whipping cream
METHOD
1 In a mixing bowl stir together the ingredients until a dough ball
forms.
2Divide dough in half and place in each well of cold pie maker.
3Close lid and plug in.
4Bake for 14 - 16 minutes or until well browned and cooked through.
5If biscuits do not touch top lid and brown well, check to see if your
baking powder is still fresh.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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18
Individual Bacon Quiches
2 Servings
INGREDIENTS
2 large eggs, beaten
2 tablespoons heavy cream
1/4 cup Parmesan cheese, shredded
1/4 cup Swiss cheese, shredded
1 teaspoon fresh parsley, chopped
Kosher salt and fresh pepper, to taste
1/3 cup cooked bacon, crumbled
1/3 cup cooked potato, diced
1 green onion, thinly sliced
2 circles prepared pie dough, cut with larger cutter
METHOD
1Preheat pie maker.
2In a small bowl combine ingredients except for pie dough in order
listed.
3Place a circle of pie dough over each well and carefully press it in.
4Divide mixture between the wells and close pie maker.
5Cook for 8-10 minutes or until pastry edges are well browned and
filling is set.
6If mixture is not set in center leave in machine but unplug it.
7Let stand for 5 minutes to finish cooking.
8Carefully remove and serve hot or warm.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
17
Homemade Apple Pie Minis
2 servings
INGREDIENTS
2 teaspoons unsalted butter
2 tablespoons granulated sugar
1 Granny Smith apple, peeled and chopped
1 pink lady apple, peeled and chopped
1 teaspoon fresh lemon juice
1 tablespoon all purpose flour
1/2 teaspoon ground cinnamon
2 circles prepared pie dough cut with larger cutter
2 circles puff pastry (thawed) cut with smaller cutter
METHOD
1In a skillet set over medium high heat combine the butter and sugar.
2Cook until fragrant and the mixture begins to turn amber in color.
3Quickly add the apples and stir until apples release some of their
liquid.
4Whisk in the lemon juice, flour and cinnamon and whisk fast to
prevent lumps.
5Cook until flour thickens the juices.
6Preheat pie maker until ready light turns on.
7Place pie dough circles over each well and press into place.
8Measure 3/4 cup of apple filling for each well.
9Top with puff pastry circle.
10 Close pie maker and cook for 7 - 8 minutes or until crust is
well browned.
11 Carefully remove and cool for a few minutes before serving.
Tip: You can make pear pies by substituting fragrant pears for the
apples. Bosc and Bartlett pears are nice for this.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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