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Table of contents for the manual
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Page 1
W olfgang Puck 2 4L Con v ection Ov en with R otisserie manual IMPORT ANT NO TICE PLEASE DO NO T RETURN T O ST ORE. If y ou hav e an y pr oblems with this unit, contact C onsumer Relations for servic e PHONE: 1-800-27 5-82 73. Please r ead operating ins tructions befor e using this pr oduct. Please k eep original bo x and packing materials in the e[...]
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Page 2
A dditional Safety Inf ormation Grounding Ins tructions This applianc e must be grounded. It is equipped with a 3- wire c ord ha ving a grounded plug. T he plug must be plugged into an outlet which is pr operly installed and gr ounded. W arning: Improper use of the gr ounded wire can r esult in the risk of electric shock. Consult a qualified electr[...]
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Page 3
T able of Cont ents 3 Important Safeguar ds 1 A dditional Safety Information 2 About W olfgang Puck 3 Kno w Y our Con v ection Ov en 5 Using Y our Ov en 6 Befor e Y our First Use 7 Oper ation 8 Con v ection Baking 9 Con v ection Baking T ips 10 Defr osting/ Slo w Cooking 11 Roasting 12 Rotisserie R oasting 13 Rotisserie Chart 14 Br oiling 15 Car e [...]
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Page 4
Kno w Y our Con v ection Ov en 5 Baking Rack T emper atur e Contr ol Function Selector T imer Crumb T ra y Drip/Roasting Bake P an Roasting / Broiling Rack Rotisserie Remo val T ool Red Po wer Indicator Light Green Pr eheat Light Rotisserie Spit With F orks A ttached 6 24LConvecOven_0045NoFan 8/10/06 1:58 PM Page 7[...]
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Page 5
Befor e Y our Firs t Use Read all instructions in this manual car efully . The information included in this book will help y ou to use y our Bistr o Conv ection Oven with Rotisserie t o its fullest. Place y our o ven on a le vel surfac e such as a countert op or table. Be sur e the sides, back and top of the o v en are at leas t four inches aw ay f[...]
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Page 6
9 Oper ation Caution: Appliance surf aces are hot during and aft er use! Do not place anything on t op of this appliance. • The c onv ection fan is pr ogr ammed to oper ate on Bak e, Defros t, and Slow C ook. • Be sure that the T emperatur e Contr ol is set to “0” and the T ime Contr ol is set to “Off” befo r e plu g ging the cor d into[...]
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Page 7
11 Con v ection Baking Tips 1 Y our W olfgang Puck Conv ection Ov en can bake up t o 25% perc ent fast er than standar d ov ens using radiant heat. The f an in the back of the o ven cir culates the heat ed air and remo ves colder air fr om around y our food, allowing the heat to penetr ate faster . 2 Expect food to be done in les s time (as much as[...]
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13 Food T ype W eight (lbs) Time / Lb Thermometer Beef Sirloin T ip/T op Round 3 - 8 20 - 22min Rar e 120 - 130 23 - 24 min Med 1 40 - 150 25 - 27 min W ell 160 - 170 Ey e Round 3 - 6 18 - 20min Rare 120 - 130 21 - 23 min Med 1 40 - 150 24 - 26 min W ell 1 60 - 170 Standing Rib 3 - 6 20 - 22min Rar e 120 - 130 23 - 24 min Med 1 40 - 150 25 - 27 min[...]
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Page 9
15 Rotis serie Chart Use the follo wing chart as a guide for r otisserie roas ting. Use a reliable meat thermometer for the mos t accur ate r esults. Roasts should stand for 10 to 15 minut es befor e carving. During this time they will c ontinue to cook, incr easing the meat thermometer r eading about 1 0 degrees. Hint: For crisper poultry or r oas[...]
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17 18 Car e and Cleaning 1 T urn the T emper ature Contr ol to “0” and the Time C ontrol t o “Off ” and unplug befor e cleaning. 2 Allow o ven and acc essories to c ool complet ely before cleaning. 3 Clean the outside of the o ven with a damp cloth and dry thor oughly . Clean stubborn stains with a nonabr asiv e liquid cleaner . Rinse and d[...]
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Page 11
19 20 Barbecue Chick en 4 servings INGREDIENTS 1 4 lb whole chicken 1 teaspoon peanut oil 1 tablespoon kosher salt 1 teaspoon paprika 1 teaspoon garlic po wder 1/2 t easpoon sugar 1/ 4 teaspoon fresh gr ound white pepper butchers twine METHOD 1 W ash the chicken w ell. Pat dry with a paper to w el. 2 Rub the chicken w ell with Peanut oil, top and b[...]
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Page 12
All American Chick en Pot Pie 6 servings INGREDIENTS Crust 2 cups all-purpose flour 2 tablespoons chiv es, snipped 12 tablespoons unsalted butt er , cut into small piec es 1 cup sharp cheddar cheese, shr edded 2 egg y olks 5-6 tablespoons heav y cream Filling 2 tablespoons unsalted butt er 1 tablespoon v egetable oil 1 pound boneless skinless chick[...]
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Page 13
Classic Fr ench Onion Soup 6 servings INGREDIENTS 3 tablespoons safflow er oil or olive oil 4 medium onions, peeled and thinly sliced 1/2 cup port wine 8 cups chicken s tock 1 sprig thyme 1 bay leaf 1 stalk celery salt to tast e freshly gr ound black pepper to taste 12 slices fr ench bread, 1/ 4” thick 2 cups swiss cheese , shredded METHOD 1 In a[...]
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Page 14
F ennel G arlic Pork Roas t 4 servings INGREDIENTS 3 pounds pork loin, rib end, ready t o cook 2 tablespoons Dijon mustar d 6 clo ves garlic, chopped 1 tablespoon kosher salt 1 tablespoon pepper blend or fresh cr acked pepper 1 tablespoon fennel seeds 1 teaspoon crushed r ed pepper ( optional) METHOD 1 Rinse the roas t and pat dry with paper to wel[...]
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Page 15
27 28 Pizza with Smok ed Salmon and Ca viar 1 8-inch pizza INGREDIENTS 6 ounces pizza dough (See Recipe , p. 29) 1 tablespoon chile and garlic oil 1/ 4 cup red onion, thinly sliced 2 tablespoons dill cream (See R ecipe, p. 25) 2 1/2 ounc es smoked salmon, thinly slic ed 1 teaspoon fr esh chiv es, chopped 1 tablespoon sevruga ca viar ( optional) MET[...]
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Page 16
My Mother ’ s Chick en Stuffed Bell Peppers with T omato Sauc e ( cont.) 6 Rinse the peppers under cold running w ater . Wipe them dry . Cut the to p 1 inch fr om each pepper , keeping the st em in tact, and reserv e the tops. W ith y our fingers and, if necessary , with the tip of a small sharp knife or a teaspoon, r emov e the cor e and seeds f[...]
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Page 17
Pizza Dough ( cont.) 11 Lightly brush the inner circle of the dough with oil and arr ange the toppings of y our choice o ver the inner circle . 12 Using a lightly floured bak er ’ s peel or a rimless flat baking tra y , slide the pizza onto the baking st one and bake until the pizza crus t is nicely br owned, 10 t o 12 minute. R emember that the [...]
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Page 18
Prime Rib with Horser adish G arlic Crust ( c ont.) 13 When timer goes off check meat for doneness, 125 degr ees for r are . Cook to desir ed doneness. For instance if y ou desire medium, cook for 10 minutes longer on r otisserie. T urn the heat off and let the roast spin on rotis serie for 10 minutes longer without heat, bef ore remo ving from o v[...]
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Page 19
T opping for Me xican Pizza 4 servings INGREDIENTS 3 cups mozzar ella cheese, gr ated 2 cups fontina cheese, gr ated 6 plum tomat oes, sliced thin 1 cup whole cilantro lea v es 7 jalapeno peppers 2 cups roas ted r ed peppers, sliced 1/2 cup r oast ed garlic, sliced 4 teaspoons parmesan cheese, gr ated 2 cups Maui or Vidalia onions, slic ed pinch ci[...]
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Page 20
T opping for V egetarian Pizza 4 servings INGREDIENTS 3 cups mozzar ella cheese, gr ated 2 cups fontina cheese, gr ated 2 cups artichoke hearts, slic ed and cook ed 2 cups eggplant, sliced and saut eéd 4 teaspoons parmesan cheese, gr ated 1/ 4 cup mozzarella cheese , grat ed 1 teaspoon fr esh oregano , chopped METHOD 1 Sauté the eggplant and arti[...]
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Page 21
T riple Choc olate Fudge Br o wnies 6 servings INGREDIENTS 2 cups cold milk 1 3 - oz. pk g. instant choc olate pudding (I lik e to use chocolat e fudge) 1 18.25 - o z. box choc olate cak e mix (I use various choc olate, choc olate fudge mix es) 1 12-o z. pkg. choc olate chips (I use v arious variations, r egular , minis, milk chocolat e, chocolat e[...]
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Page 22
42 Raspberry Almond Squar es 8 servings INGREDIENTS 1 stick unsalted butt er , room temper ature 1 bo x yello w cake mix 1 large egg, beat en 2 tablespoons wat er 1/2 cup r aspberry jam 1/2 cup slic ed almonds, (Y ou may add mor e ) METHOD 1 Preheat o ven to 350 degr ees and set function selector t o bake mode. Set timer for 30 minut es. 2 Spra y t[...]