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I M P O R T A N T N O T I C E
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.
W.P. APPLIANCES, INC.
Toll Free (800) 275-8273 Email address: wpappliances@ss2000.com
Website: www.wolfgangpuck-kitchenware.com
Model BFAL0010 Printed in China
REV 2.0
All trademarks, service marks and trade names (collectively the "Marks") are proprietary
to Wolfgang Puck World Wide.
Saucier
Manual
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Summary of Contents for Wolfgang Puck BFAL0010 Bistro collection
- Page 1 Saucier Manual W.P. APPLIANCES, INC. Toll Free (800) 275-8273 Email address: wpappliances@ss2000.com Website: www.wolfgangpuck-kitchenware.com Model BFAL0010 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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Page 2: Important Safeguards
Important Safeguards Warning To reduce the risk of fire or electrical shock, do not remove the Basic safety precautions should always be followed when using electrical bottom cover from the base unit or disassemble the container appliances. To reduce the risk of fire, electrical shock, and/or injury, it is heating unit. -
Page 3: Table Of Contents
Table of Contents Important Safeguards About Wolfgang Puck Know Your Saucier Using Your Saucier Trouble Shooting Care and Cleaning Recipes Wolfgang Puck, Recipe Notes owner of the famous Spago restaurants and one of the most influential Limited Warranty chef-restauranteurs in America, is credited with reviving California’s rich... -
Page 4: Know Your Saucier
Instructions For Use Know Your Saucier THE FROTH PADDLE IS USED TO PREPARE FROTH & HOT BEVERAGES. THE SAUCE PADDLE IS USED TO PREPARE SAUCES, GRAVIES, & DESSERTS. THE CREAM PADDLE IS USED TO PREPARE WHIPPED CREAM AND OTHER NON HEATED RECIPES. •... - Page 5 Using Your Saucier (continued) Using Your Saucier (continued) With the Heater ON/OFF Switch in the ON The Saucier appliance produces the greatest volume of rich, thick, healthy froth using cold, fat free milk. 1%, 2% and Whole milk froth well, position, once the frothing or whipping cycle is but due to a higher fat content they produce a froth with a slightly complete, Saucier will shut off automatically.
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Page 6: Trouble Shooting
Using Your Saucier (continued) Trouble Shooting Guide 7b When making sauces, gravies, or desserts (using Problem Possible Cause Solution the Sauce Paddle), wait for unit to shut off Paddle not rotating Paddle not properly Insert Paddle into stainless steel automatically, (unless recipe states otherwise) then stir the sauce several times with a HEAT properly engaged... -
Page 7: Care And Cleaning
Care & Cleaning Care & Cleaning (continued) After each use it is important that you properly clean your new Saucier. Assembly You should rinse the pitcher in cold water prior to using. In addition, the To assemble the desired paddle, hold the bottom following guidelines should be adhered to: section of the Shaft (C) with one hand and with the other hand, slide the Bottom Blade (longer barrel) -
Page 8: Recipes
Helpful Hints The saucier is designed to work by having the two paddles rotate in Thank you for purchasing the Wolfgang Puck Saucier! We are sure opposite directions to help incorporate air into the mixture. There you will be very satisfied with this product. The functions that this machine are three different attachments, a gray paddle for frothing, a black performs are some of the most difficult in the culinary world. - Page 9 Cheddar Cheese Sauce Instant Gravies and Sauces Makes 1 cup INGREDIENTS INGREDIENTS 1 package of instant gravy or sauce mix 1/3 cup chicken or beef broth 1 tablespoon all-purpose flour or cornstarch 1/3 cup milk 2 teaspoons cornstarch or potato starch METHOD 1 teaspoon dry mustard Insert the black sauce paddle in the pitcher...
- Page 10 Savory Meat Gravy Tangy Sweet & Sour Sauce Makes 1 1/4 cups Makes 1 1/2 cups INGREDIENTS INGREDIENTS 1 cup richly flavored chicken or beef broth (or a combination) 3/4 cup pineapple juice All-purpose flour, cornstarch or potato starch: 1/4 cup ketchup for thin sauce;...
- Page 11 Teriyaki Sauce Classic Froth Makes 1 1/2 cups Makes 6 - 8 servings INGREDIENTS INGREDIENTS 1 cup soy sauce 1 cup fat free, low fat or reduced-fat milk 1/2 cup dry sherry or Japanese Sake METHOD 1 teaspoon sesame oil 1/3 cup brown sugar Insert the gray froth paddle in the pitcher 1 teaspoon crushed garlic...
- Page 12 Light and Simple Hollandaise Newburg Sauce Makes 2 - 4 servings Makes 1 1/2 cups INGREDIENTS INGREDIENTS 4 ounces liquid margarine 1 cup half and half 2 large egg yolks 3 large egg yolks 1 tablespoon lemon juice 5 tablespoons dry sherry or Madeira 2 tablespoons water 1/2 teaspoon salt 1 tablespoon Dijon mustard...
- Page 13 It goes better if you stir 1 teaspoon ground coriander all the ingredients evenly before putting into Saucier. 1/8 teaspoon paprika 1/8 teaspoon saffron Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host 1/4teaspoon ground ginger Recipe courtesy of Froth Au Lait, Inc.
- Page 14 To help speed up cooling, place 5 ice cubes into a Ziploc bag and Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host place into pastry cream. Every few minutes move the bag around for even cooling.
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Page 15: Whipped Cream
After cooling is complete discard the bag of ice. Store sauce in an airtight container in the refrigerator for up to 3 days. Recipe courtesy Marian Getz, Wolfgang Puck Grand Caf Pastry Chef SERVING SUGGESTIONS This sauce is fabulous served with poached pears; or pour it into an ice... - Page 16 Or on a spoon straight from the container! SERVING SUGGESTIONS Recipe courtesy Marian Getz, Wolfgang Puck Grand Caf Pastry Chef Serve with crudités or cold meats. Really enhances a roast beef sandwich. Recipe courtesy Marian Getz, Wolfgang Puck Grand Caf Pastry Chef...
- Page 17 Your thinly sliced potatoes will never be the same! For variations on this sauce, omit the white wine and add red wine instead, Recipe courtesy Wolfgang Puck, Modern French Cooking for the it now becomes a Buerre Rouge. Fabulous with lamb chops or chicken or American Kitchen (Houghton Mifflin Co., 1998)
- Page 18 Remove the flavor hatch and slowly add the melted cooled butter to the sauce. Trying to aim for the center where there is a plastic Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host protrusion, this helps with even distribution of the butter.
- Page 19 Saucier and process for 3 minutes more. an aoli, perfect on a grouper sandwich. Store in an airtight container for up to 3 days in the refrigerator. Recipe courtesy Marian Getz, Wolfgang Puck Grand Caf Pastry Chef SERVING SUGGESTIONS This sure beats tartar sauce any day!!!
- Page 20 Recipe Notes Recipe Notes...
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Page 21: Recipe Notes
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.
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