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FG_24LConvecOvenmanual 10/11/06 2:25 PM Page 1
Wolfgang Puck
24L Convection Oven with Rotisserie
IMPORTANT NOTICE
Use and Care
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: 1-800-275-8273 or
visit our website at wppotsandpans.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 (800) 275-
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FG_24LConvecOvenmanual 10/11/06 2:25 PM Page 3 IMPORTANT SAFEGUARDS 20 Do not store any materials, other than manufacturers recommended When using electrical appliances, basic safety precautions should always be accessories, in this oven when not in use. followed, including the following: 21 This appliance is off when the Timer and Temperature Controls are in the 1 Read all instructions. “Off” position. When not in use, the oven should always remain 2 The exterior of the oven will become very
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FG_24LConvecOvenmanual 10/11/06 2:25 PM Page 5 Table of Contents Important Safeguards 1 Additional Safety Information 2 About Wolfgang Puck 3 Know Your Convection Oven 5 Using Your Oven 7 Before Your First Use 8 Operation 9 Convection Baking 10 Convection Baking Tips 11 Defrosting/Slow Cooking 12 Wolfgang Puck, owner of the famous Roasting 13 Spago restaurants and one of the most influential Rotisserie Roasting 14 chef-restauranteurs in America, is credited with Rotisserie Chart 15 reviving
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FG_24LConvecOvenmanual 10/11/06 2:25 PM Page 7 Crumb Tray Know Your Drip/Roasting/ Convection Oven Bake Pan Broiling rack Only use in combination Convection Fan with the Drip (rear of oven) pan (see figure below) Pizza/Dehydrating Rack Baking Rack Temperature Control Function Selector Timer Rotisserie Removal Tool Rotisserie Spit Rotisserie Red Power Green Preheat Forks Indicator Light Light Place Broiling rack into Drip Pan when using the Broil function. 5 6
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 9 Using Your Oven Using Your Oven cont’d Temperature Control Rotisserie Spit with Forks Choose the desired or recommended Used to hold food for rotisserie roasting. temperature up to 450˚. See figure 4. Timer Control Rotisserie Spit Tool When you turn the knob to the left (counter- Used to place or remove the food from the clockwise) to the “Stay On” position, the oven rotisserie motor in the oven. will remain on until it is manually shut off. T
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 11 Operation Convection Baking Caution: Appliance surfaces are hot during and after use! Do not place In baking mode the bottom heating elements operate at full power anything on top of this appliance. and the top heating elements operate at 50% power. The heating elements will cycle on and off to maintain the selected temperature. • The convection fan is programmed to operate on Bake, Defrost, The Convection fan will operate during the Bake cycl
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 13 Convection Baking Tips Defrosting 1 Your Wolfgang Puck Convection Oven can bake up to 25% percent The heating elements do not operate for this function. For defrosting, faster than standard ovens using radiant heat. The fan in the back of the convection fan circulates air to thaw food in a shorter period of time the oven circulates the heated air and removes colder air from than conventional methods of defrosting. around your food, allowing the
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 15 Roasting Rotisserie Roasting The top and bottom heating elements cycle on and off to maintain The top heating elements cycle on and off to maintain the maximum the selected temperature. The convection fan remains off during the temperature in the oven while the spit continually turns. The convection Roast cycle. fan will remain off during rotisserie roasting. 1 Place the drip/roasting/baking pan on top of the bottom rails in the Rotisserie roas
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 17 Rotisserie Chart Broiling Use the following chart as a guide for rotisserie roasting. Use a reliable The top heating elements cycle on and off to maintain the maximum meat thermometer for the most accurate results. Roasts should stand temperature in the oven. For best results, the oven should be preheated for 10 to 15 minutes before carving. During this time they will continue to for 10 minutes before adding the food to be broiled. The fan will
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 19 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 clot
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 21 Barbecue Chicken Chocolate Chip Cookies 4 servings 12 servings INGREDIENTS INGREDIENTS 1 cup walnut or pecans 1 4 lb whole chicken 1 3/4 cups cake flour 1 teaspoon peanut oil 1/2 teaspoon salt 1 tablespoon kosher salt 6 ounces unsalted butter, at room temperature 1 teaspoon paprika 3/4 cup brown sugar 1 teaspoon garlic powder 1/2 cup sugar 1/2 teaspoon sugar 1/2 teaspoon baking soda 1/4 teaspoon fresh ground white pepper 2 teaspoons warm
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 23 All American Chicken Pot Pie Chicken Pot Pie (cont'd.) 6 servings 2 PREPARE THE FILLING: Heat a large skillet over medium-high heat and add the butter and vegetable oil. Add the chicken pieces and INGREDIENTS sauté until lightly browned but not yet cooked through, 2 to 3 Crust minutes. With a slotted spoon, remove the chicken to a mixing 2 cups all-purpose flour bowl. Leave the butter and oil in the skillet. 2 tablespoons chives, snipped 3 In th
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 25 My Favorite Tomato Sauce Classic French Onion Soup 4 servings 6 servings INGREDIENTS INGREDIENTS 3 tablespoons safflower oil or olive oil 1/4 cup extra virgin olive oil 4 medium onions, peeled and thinly sliced 2 small onions, peeled, trimmed, and minced 1/2 cup port wine 6 cloves garlic, minced 8 cups chicken stock 2 tablespoons tomato paste 1 sprig thyme 4 pounds Roma tomatoes, peeled, seeded, and diced 1 bay leaf 2 cups chicken stock 1 sta
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 27 Rotisserie Baby Back Pork Ribs Fennel Garlic Pork Roast 4 servings 4 servings INGREDIENTS INGREDIENTS 3 pounds pork loin, rib end, ready to cook 1 whole slab baby back ribs 2 tablespoons Dijon mustard 2 tablespoons olive oil 6 cloves garlic, chopped 1 tablespoon kosher salt 1 tablespoon kosher salt 1 tablespoon fresh thyme, chopped 1 tablespoon pepper blend or fresh cracked pepper 6 cloves garlic, minced 1 tablespoon fennel seeds 1/2 tablespoon
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 29 Dill Cream Pizza with Smoked Salmon and Caviar 4 servings INGREDIENTS 1 8-inch pizza 1 1/2 cups sour cream INGREDIENTS 3 tablespoons shallots, minced 2 tablespoons fresh dill, chopped 6 ounces pizza dough (See Recipe, p. 29) 1 tablespoon chile and garlic oil 1 1/2 tablespoons fresh lemon juice 1/4 cup red onion, thinly sliced 1/4 teaspoon ground white pepper 2 tablespoons dill cream (See Recipe, p. 25) 2 1/2 ounces smoked salmon, thinly sliced
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 31 My Mother’s Chicken My Mother’s Chicken Stuffed Bell Peppers Stuffed Bell Peppers with Tomato Sauce (cont'd.) with Tomato Sauce 6 Rinse the peppers under cold running water. Wipe them dry. Cut the 6 servings top 1 inch from each pepper, keeping the stem in tact, and reserve INGREDIENTS the tops. With your fingers and, if necessary, with the tip of a small sharp knife or a teaspoon, remove the core and seeds from each 2 whole chicken legs (ski
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 33 Pizza Dough Pizza Dough (cont'd.) 4 servings 11 Lightly brush the inner circle of the dough with oil and arrange the toppings of your choice over the inner circle. INGREDIENTS 12 Using a lightly floured baker’s peel or a rimless flat baking tray, slide 1 package active dry yeast the pizza onto the baking stone and bake until the pizza crust is 1 tablespoon honey nicely browned, 10 to 12 minute. Remember that the oven is very hot 1 cup warm wat
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 35 Prime Rib with Horseradish Prime Rib with Horseradish Garlic Crust Garlic Crust (cont'd.) 6 servings 13 When timer goes off check meat for doneness, 125 degrees for rare. Cook to desired doneness. For instance if you desire medium, cook INGREDIENTS for 10 minutes longer on rotisserie. Turn the heat off and let the roast spin on rotisserie for 10 minutes longer without heat, before 1 large head of garlic removing from oven and putting it on a pla
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 37 Topping for Spicy Chicken Topping for Mexican Pizza Pizza 4 servings INGREDIENTS 4 servings 3 cups mozzarella cheese, grated INGREDIENTS 2 cups fontina cheese, grated Chicken Mixture 6 plum tomatoes, sliced thin 3 cups boneless skinless chicken breast, cubed 1 cup whole cilantro leaves 1/2 cup olive oil 7 jalapeno peppers 1 tablespoon olive oil 2 cups roasted red peppers, sliced 3 1/2 tablespoons lime juice 1/2 cup roasted garlic, sliced 2 teasp
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 39 Topping for Vegetarian Pizza Whole Wheat Pizza Dough 4 servings 4 servings INGREDIENTS INGREDIENTS 3 cups mozzarella cheese, grated 1 package fresh or dry yeast 2 cups fontina cheese, grated 1/4 cup warm water 2 cups artichoke hearts, sliced and cooked 3 3/4 cups whole wheat flour 2 cups eggplant, sliced and sauteéd 1 cup cool water 4 teaspoons parmesan cheese, grated 1 tablespoon olive oil 1/4 cup mozzarella cheese, grated 1 tablespoon honey 1
