Care And Cleaning; Classic French Onion Soup; Replacing The Light Bulb; Recipes - Wolfgang Puck BTOBR0050 Bistro collection Manual

Care and Cleaning

1 Turn the Temperature Control to "0" and the Time Control to "Off" and
unplug before cleaning.
2 Allow oven and accessories to cool completely before cleaning.
3 Clean the outside of the oven with a damp cloth and dry thoroughly. Clean
stubborn stains with a nonabrasive liquid cleaner. Rinse and dry thoroughly.
Do not use metal scouring pads or abrasive cleaners that will scratch
the surface.
4 Clean the glass door with a cloth or sponge dampened with warm, sudsy
water and dry thoroughly.
5 Wash the baking racks, drip/roasting/baking pan in hot, sudsy water or in the
dishwasher. DO NOT use abrasive cleaners or metal scouring pads to clean
the oven rack, broiling/roasting rack or drip/baking pan. Clean stubborn stains
with a nylon or polyester mesh pad and a mild, nonabrasive cleaner. Rinse and
dry thoroughly.
6 The walls on the inside of the oven have a nonstick coating which allows food
particles or spatters during oven use to be easily wiped clean. Remove heavy
spatter after use with a nylon or polyester mesh pad, sponge or cloth
dampened with warm water. Blot dry with a paper towel or soft, dry cloth.
7 DO NOT use cleaning agents, cleansers or metal scouring pads on the
nonstick coating as this may reduce its effectiveness.
8 The Rotisserie spit and forks (without screws attached) can be placed in the
dishwasher or washed in warm soapy water. Handwash the screws in warm
soapy water and dry thoroughly.

Replacing the light bulb

The light bulb inside the oven can be replaced if it burns out. New light bulbs
may be obtained by calling the toll-free number on the back of this manual. To
remove the old light bulb ensure that the oven is off and has completely cooled.
Loosen the screw on the light bulb cover on the upper rear corner of the right
interior wall. Remove the cover. Turn the bulb counterclockwise to remove. Place
the new bulb in the socket and turn the bulb clockwise to tighten. Replace the
light bulb cover and tighten the screw.
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Classic French Onion Soup

6 servings
INGREDIENTS
3 tablespoons safflower oil or olive oil
4 medium onions, peeled and thinly sliced
1/2 cup port wine
8 cups chicken stock
1 sprig thyme
1 bay leaf
1 stalk celery
salt to taste
freshly ground black pepper to taste
12 slices French bread, 1/4" thick
2 cups Swiss cheese, shredded
METHOD
1 In a large saucepan over medium-high heat, heat the oil.
2 Add the onions and sauté, stirring frequently and taking care that the onions
do not scorch. Sauté until golden brown, for about 20 minutes.
3 Add port to the pan and deglaze, stirring and scraping with a wooden spoon
to dissolve the pan deposits.
4 Stir in the stock, add the Bouquet garni (made with the thyme, bay leaf, and
celery), and season to taste with salt and pepper. When the liquid reaches a
boil, reduce the heat and simmer for about 40 minutes. Meanwhile, arrange
the bread slices on a baking sheet and put them in the convection oven
set at 250º F.
5 When the bread slices are dry and crusty, place 1 slice in each of 6 deep
ovenproof soup bowls. Set the other slices aside and place the bowls on the
baking sheet. Turn convection oven to broil. Place the rack in the center of
the oven. Turn the temperature to max and turn the timer to "Stay On".
6 Ladle the soup over the bread in each bowl. Top each bowl with 1 more slice
of bread and sprinkle with cheese. Place on rack in convection oven. Watch
for browning. Remove from oven when melted and bubbly, 2 to 3 minutes.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)
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