FG_24LConvecOvenmanual 10/11/06 2:25 PM Page 1 Wolfgang Puck I M P O R TA N T N OT I C E 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) 275-8273 Model WPSSCO24 Printed in China REV 2.
FG_24LConvecOvenmanual 10/11/06 2:25 PM Page 3 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 Read all instructions. The exterior of the oven will become very hot during use. Do not touch hot surfaces. Use handles or knobs. Do not place anything on top of the oven. Close supervision is necessary when any appliance is used by or near children.
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 Roasting 13 Rotisserie Roasting 14 Rotisserie Chart 15 Broiling 16 Care and Cleaning 17 Recipes 18 Wolfgang Puck, owner of the famous Spago restaurants and one of the most influe
FG_24LConvecOvenmanual 10/11/06 2:25 PM Page 7 Crumb Tray Know Your Convection Oven Drip/Roasting/ Bake Pan Broiling rack Only use in combination with the Drip pan (see figure below) Convection Fan (rear of oven) Pizza/Dehydrating Rack Baking Rack Temperature Control Function Selector Timer Rotisserie Removal Tool Rotisserie Spit Red Power Indicator Light Rotisserie Forks Green Preheat Light Place Broiling rack into Drip Pan when using the Broil function.
FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 9 Using Your Oven Figure 1 Using Your Oven cont’d Temperature Control Choose the desired or recommended temperature up to 450˚. Rotisserie Spit with Forks Used to hold food for rotisserie roasting. See figure 4. Timer Control When you turn the knob to the left (counterclockwise) to the “Stay On” position, the oven will remain on until it is manually shut off. To activate the timer, turn the knob to the right (clockwise).
FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 11 Operation Caution: Appliance surfaces are hot during and after use! Do not place anything on top of this appliance. • The convection fan is programmed to operate on Bake, Defrost, and Slow Cook. To bake without convection, select the Roast/Pizza function. • Be sure that the Temperature Control is set to “0” and the Time Control is set to “Off” before plugging the cord into the outlet for use and when unplugging the oven after use.
FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 13 Convection Baking Tips 1 Your Wolfgang Puck Convection Oven can bake up to 25% percent faster than standard ovens using radiant heat. The fan in the back of the oven circulates the heated air and removes colder air from around your food, allowing the heat to penetrate faster. 2 Expect food to be done in less time (as much as 25% less) than it would be in a conventional oven.
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 selected temperature. The convection fan remains off during the Roast cycle. The top heating elements cycle on and off to maintain the maximum temperature in the oven while the spit continually turns. The convection fan will remain off during rotisserie roasting. 1 Place the drip/roasting/baking pan on top of the bottom rails in the oven.
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 meat thermometer for the most accurate results. Roasts should stand for 10 to 15 minutes before carving. During this time they will continue to cook, increasing the meat thermometer reading about 10 degrees. The top heating elements cycle on and off to maintain the maximum temperature in the oven.
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.
FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 21 Barbecue Chicken Chocolate Chip Cookies 4 servings 12 servings INGREDIENTS INGREDIENTS 1 4 lb whole chicken 1 teaspoon peanut oil 1 tablespoon kosher salt 1 teaspoon paprika 1 teaspoon garlic powder 1/2 teaspoon sugar 1/4 teaspoon fresh ground white pepper butchers twine 1 cup walnut or pecans 1 3/4 cups cake flour 1/2 teaspoon salt 6 ounces unsalted butter, at room temperature 3/4 cup brown sugar 1/2 cup sugar 1/2 teaspoon baking soda 2 teaspoons w
FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 23 All American Chicken Pot Pie 6 servings Chicken Pot Pie (cont'd.) 2 PREPARE THE FILLING: Heat a large skillet over medium-high heat and add the butter and vegetable oil. Add the chicken pieces and sauté until lightly browned but not yet cooked through, 2 to 3 minutes. With a slotted spoon, remove the chicken to a mixing bowl. Leave the butter and oil in the skillet.
FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 25 My Favorite Tomato Sauce Classic French Onion Soup 4 servings 6 servings INGREDIENTS INGREDIENTS 1/4 cup extra virgin olive oil 2 small onions, peeled, trimmed, and minced 6 cloves garlic, minced 2 tablespoons tomato paste 4 pounds Roma tomatoes, peeled, seeded, and diced 2 cups chicken stock 14 large fresh basil leaves, washed and dried 12 tablespoons unsalted butter, cut into pieces kosher salt & freshly ground black pepper to taste 3 tablespoons
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 1 whole slab baby back ribs 2 tablespoons olive oil 1 tablespoon kosher salt 1 tablespoon fresh thyme, chopped 6 cloves garlic, minced 1/2 tablespoon fresh ground pepper 1 medium lemon 1 teaspoon crushed red pepper, optional 3 pounds pork loin, rib end, ready to cook 2 tablespoons Dijon mustard 6 cloves garlic, chopped 1 tablespoon kosher salt 1 tab
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 3 tablespoons shallots, minced 2 tablespoons fresh dill, chopped 1 1/2 tablespoons fresh lemon juice 1/4 teaspoon ground white pepper INGREDIENTS METHOD 1 In a medium bowl, combine all the ingredients and mix well. 2 Cover with plastic wrap and refrigerate until ready to use. 6 ounces pizza dough (See Recipe, p.
FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 31 My Mother’s Chicken Stuffed Bell Peppers with Tomato Sauce 6 servings My Mother’s Chicken Stuffed Bell Peppers with Tomato Sauce (cont'd.) 6 Rinse the peppers under cold running water. Wipe them dry. Cut the top 1 inch from each pepper, keeping the stem in tact, and reserve 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 pepper.
FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 33 Pizza Dough 4 servings Pizza Dough (cont'd.) 11 INGREDIENTS Lightly brush the inner circle of the dough with oil and arrange the toppings of your choice over the inner circle. 12 Using a lightly floured baker’s peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minute. Remember that the oven is very hot and be careful as you move the pizza into and out of the oven.
FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 35 Prime Rib with Horseradish Garlic Crust 6 servings INGREDIENTS 1 large head of garlic 1/4 cup olive oil 1/4 cup prepared white horseradish 1 6 pound trimmed boneless beef rib roast tied with butchers twine 1 teaspoon kosher salt 1 teaspoon fresh ground pepper 1 cup beef stock Prime Rib with Horseradish Garlic Crust (cont'd.) 13 When timer goes off check meat for doneness, 125 degrees for rare. Cook to desired doneness.
FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 37 Topping for Spicy Chicken Pizza Topping for Mexican Pizza 4 servings 4 servings INGREDIENTS INGREDIENTS 3 cups mozzarella cheese, grated 2 cups fontina cheese, grated 6 plum tomatoes, sliced thin 1 cup whole cilantro leaves 7 jalapeno peppers 2 cups roasted red peppers, sliced 1/2 cup roasted garlic, sliced 4 teaspoons parmesan cheese, grated 2 cups Maui or Vidalia onions, sliced pinch cilantro, chopped Chicken Mixture 3 cups boneless skinless chicke
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 2 cups fontina cheese, grated 2 cups artichoke hearts, sliced and cooked 2 cups eggplant, sliced and sauteéd 4 teaspoons parmesan cheese, grated 1/4 cup mozzarella cheese, grated 1 teaspoon fresh oregano, chopped 1 package fresh or dry yeast 1/4 cup warm water 3 3/4 cups whole wheat flour 1 cup cool water 1 tablespoon o
FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 41 Calzone Sandwich Ring Triple Chocolate Fudge Brownies 8 servings INGREDIENTS 6 servings 2 1 - pound dough (You may use Bridgford Frozen Dough thawed, or make 2 1 - pound dough from scratch), formed into balls.
FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 43 Raspberry Almond Squares 8 servings INGREDIENTS 1 stick unsalted butter, room temperature 1 box yellow cake mix 1 large egg, beaten 2 tablespoons water 1/2 cup raspberry jam 1/2 cup sliced almonds, (You may add more ) METHOD 1 Preheat oven to 350 degrees and set function selector to bake mode. Set timer for 30 minutes. 2 Spray the baking pan that comes with your oven with nonstick spray.
