Wolfgang Puck WPSC0017C - Manual (Page 11)

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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.
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.
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:
• Damages from improper installation.
• Defects other than manufacturing defects.
• Damages from misuse, abuse, accident, alteration, lack of proper
care and maintenance, or incorrect current or voltage.
• Damage from service by other than an authorized dealer or
service center.
Wolfgang’s Bacon Wrapped
Meat Loaf
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
1/2 teaspoon freshly ground black pepper
1 pound lean ground beef
1 pound lean ground pork
1 pound ground veal
1 egg, lightly beaten
3/4 pound sliced smoked bacon (about 13 slices)
METHOD
1 In a large skillet over medium-high heat, heat the olive oil.
2 Sauté the onion until translucent, about 8 minutes.
3 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 Lay bacon slices on top, tucking ends under edge of meatloaf.
7 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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