Wolfgang Puck BCOBR020 Use & Care Manual
USE & CARE
22 L Convection Toaster Oven
with Rotisserie
LIFE IS ABOUT BALANCE
AND EATING WELL
IMPORTANT NOTICE
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit, contact
Consumer Relations for service PHONE: 1-800-2758273 or visit our website at wphousewares.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 BCOBR020 Printed in China REV 3.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
HSNConvOvnRotisserieBCOBR020_HSNConvOvnRotisserieBCOBR020 9/5/11 1:25 PM Page 1
1 2
Additional Safety Information
GROUNDING INSTRUCTIONS: This appliance must be grounded. It is
equipped with a 3-prong cord having a grounded plug. The plug must be
plugged into an outlet which is properly installed and grounded.
Warning: Improper use of the grounded cord can result in the risk of
electric shock. Consult a qualified electrician if necessary. Do not attempt to
defeat this safety feature by modifying plug.
A short power-supply cord is provided to reduce the hazards resulting
from entanglement or tripping over a longer cord. If it is necessary to
use an extension cord, it should be positioned such that it does not
drape over the counter or tabletop where it can be pulled on by children
or tripped over and:
A. Use only 3-prong extension cord with 3-blade grounding plug.
B. The marked rating of the extension cord must be equal to or
greater then the rating of this appliance. The electrical rating is
listed on the bottom of this unit.
Please take a few minutes to read this manual before using your oven to become
familiar with its parts and operation. Included you will find a wide assortment of
mouth-watering recipes that were specially written for use in your new
Convection Oven with Rotisserie.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed, including the following:
1 Read all instructions.
2 The exterior of the oven will become very hot during use. Do
not touch hot surfaces. Use handles or knobs. Use only oven-safe
containers within the warming racks on top of the oven. Do not
store or place any other item on top of the oven.
3
Close supervision is necessary when any appliance is used by or near
children.
4
To protect against electric shock, do not immerse cord, plug, or any parts
of the oven in water or other liquids.
5
Do not operate appliance with damaged cord or plug or after the appliance
malfunctions, or has been damaged in any manner. Call our toll free
consumer hotline for information on examination, repair or adjustment.
6
The use of accessory attachments not recommended by the appliance
manufacturer may cause hazard or injury.
7
Do not use outdoors.
8
Do not place on or near a hot gas or electric burner, or in a heated oven
or in a microwave oven.
9
Do not let the cord hang over the edge of table or counter, or touch hot
surfaces, including the stove.
10
When operating the oven keep at least four inches of space on all sides
of the oven to allow for adequate air circulation.
11
Unplug from outlet when not in use and before cleaning. Allow to cool
before putting on or taking off parts, and before cleaning.
12
To disconnect, turn the timer control to “Off”, then remove the plug.
Always hold the plug, never pull the cord.
13
Extreme caution must be used when moving an appliance containing hot
oil or other hot liquids.
14
Do not clean with metal scouring pads. Pieces can break off the pad and
touch electrical parts, creating a risk of electric shock.
15
A fire may occur if the oven is covered, touching, or near flammable
material, including curtains, draperies, walls, and the like, when in operation.
Use only oven-safe containers within the warming racks on top of the oven.
Do not store or place any other item on top of the oven.
16
Extreme caution should be used when using containers other than metal
or glass.
17
Do not cover crumb tray or any part of the oven with metal foil. This will
cause overheating. Foil can be used to cover approved cooking containers.
Do not place any of the following materials in the oven: cardboard, plastic,
paper, or anything similar.
18
Do not place eyes or face in close proximity with the tempered safety glass
door, in the event that the safety glass breaks.
19
Use extreme caution when removing trays or disposing of hot grease or other
hot liquids.
20
Do not store any materials, other than manufacturers recommended accessories, in this oven when not in use.
21
This appliance is off when the Timer is in the “Off” position. When not in use,
the oven should always remain unplugged from the wall outlet.
22
Always wear protective, insulated oven mitts when inserting or removing
items from the hot oven.
23
This appliance has a tempered, safety glass door. The glass is stronger than
ordinary glass and more resistant to breakage. Tempered glass can break,
but the pieces will not have sharp edges. Avoid scratching door surface or
nicking edges. If the door has a scratch or nick, contact our toll-free
customer service line before using the oven.
24
Do not use appliance for other than intended use.
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
HSNConvOvnRotisserieBCOBR020_HSNConvOvnRotisserieBCOBR020 9/5/11 1:25 PM Page 1
3 4
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
Bake/Toast Mode 10
Toasting 10
Roasting in Bake/Toast Mode 1 1
Convection Mode 12
Broil Mode 13
Slow Cooking 1 4
Rotisserie Roasting 15
Rotisserie Chart 16
Trussing Chicken 17
Care and Cleaning 18
Recipes 19
Limited Warranty 54
Contact Information back
Wolfgang Puck,
owner of the famous
Spago restaurants and
one of the most influential
chef-restauranteurs in
America, is credited with
reviving California’s rich
culinary heritage. His
cooking innovations, a
result of blending fresh
California ingredients with his classical French techniques, are
enjoyed by world leaders, stars and fellow chefs alike. He established
other trend-setting restaurants like Postrio in San Francisco, Chinois
on Main in Santa Monica, Trattoria del Lupo, Cut, and his latest
creation, Jai, an Asian fusion restaurant in San Diego. Home chefs can
also share Mr. Puck’s talents through his cookbooks, cutlery,
cookware and, of course, through his appliances!
HSNConvOvnRotisserieBCOBR020_HSNConvOvnRotisserieBCOBR020 9/5/11 1:25 PM Page 3
5 6
Know Your
Convection Oven
Baking Rack
Warming
Tra y
Temperature
Control
Function
Selector
Timer
Crumb Tray
Bake/Drip Pan
Roasting/ Broiling
Rack
Rack Removal Tool
Rotisserie
Removal Tool
Rotisserie
Forks &
Spit
Power Indicator
Light
Ready Light
Control Panel
Actual product may differ slightly from images on this page
HSNConvOvnRotisserieBCOBR020_HSNConvOvnRotisserieBCOBR020 9/5/11 1:25 PM Page 5
7 8
Crumb Tray
To access the crumb tray the oven door must be closed. The crumb
tray is located at the bottom of the oven and can be completely
removed for cleaning
Rotisserie Spit with Forks
Slide forks with tines pointed toward the center of the spit. Ensure that
screws are tightened prior to placing in oven.
Using Your Oven (cont.)
Before Your First Use
Read all instructions in this manual carefully. The information included
in this book will help you to use your Bistro Convection Oven with
Rotisserie to its fullest.
Place your oven on a level surface such as a countertop or table. Be sure
the sides, back and top of the oven are at least four inches away from
any walls, cabinets or objects on the counter or table.
Remove all stickers from the oven except the ETL rating label. Remove
Oven Rack, Drip/Baking Pan, Broiling/Roasting Rack, Rotisserie Spit and
Forks, and Rack Removal Tool. Wash them in hot, soapy water or in the
dishwasher and dry thoroughly before placing in the oven.
When you are ready to use the oven, be sure that the Timer Control is
in the “Off” position. Plug the cord into a 120-volt AC outlet. We
recommend a “trial run” at a high temperature to familiarize yourself
with your oven and to eliminate any protective substance or oil that may
have been used for packing and shipping. Set the Temperature Control
to BROIL/TOAST, the Mode to BAKE/TOAST, and the Time Control to
“20” minutes. A small amount of smoke and odor may be detected. This
is normal.
To avoid scratching, marring, discoloration or fire hazard, do not
store anything on top of the oven, especially during operation. This
appliance requires 1,500 watts and should be the only appliance
operating on the circuit.
Temperature Control
Choose the desired or recommended temperature up to 450˚.
Time 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 60 minute timer, turn the knob to the right (clockwise). When the
time has elapsed or the knob is manually turned to the “Off” position, a
bell will sound and oven will shut off. For times shorter than 10 minutes,
or when toasting, turn the timer past the 10 minute mark and then back
to the desired setting or shade.
Mode Control
Select from one of the five available cooking modes (Bake/Toast,
Convection, Broil, Slow Cook and Rotisserie).
Power-On Light (Red)
Illuminates when the “Stay On” mode or Timer mode is turned on.
Ready Light (Blue)
Illuminates when the oven has preheated to the set temperature.
Oven Rack
The curved portion of the oven rack should be placed at the rear of the
oven
Bake/Drip Pan
Always have in the bottom rack position when using the rotisserie to
catch drippings. Use as a drip pan when broiling in the up rack position
when combined with the broiling rack. Also can be used as a baking pan,
but when used as a baking pan adjust temperature 50°F higher than
recipe states.
Using Your Oven
Broil Rack
Insert into drip pan when broiling.
Rack Removal Tool
Used to remove the rack from the
oven. It is not recommended to be used
when lifting heavy casserole dishes. See
figure 1 for proper placement on rack.
Figure 1
HSNConvOvnRotisserieBCOBR020_HSNConvOvnRotisserieBCOBR020 9/5/11 1:25 PM Page 7
10
Bake/Toast Mode
In BAKE/TOAST mode, both the top and bottom heating elements
operate without the Infrared element and convection fan. The heating
elements will cycle on and off to maintain the selected temperature.
In most cases you should use the lowest rack position; however, if more
browning is desired, place in the upper racks. The Drip Pan included with
your oven can be used for baking. It is enamel-coated, making it easy
to clean. When not in use, the Drip Pan should always be removed from
the oven as it will interfere with the flow of hot air from the bottom
elements. When it is being used, the pan should be placed in the upper
rack, and the temperature must be increased by 50° F.
1 Place the oven rack or baking pan in the desired rack position.
2 Set the Mode Control to BAKE/TOAST.
3 Set the TEMP Control to the recommended temperature.
4 Set the TIMER Control to the shortest baking time in the recipe after
the oven is preheated.
Toasting
Your toaster oven can accommodate up to six slices of standard
sandwich bread. To toast bread, set the temperature to BROIL/TOAST
and the mode to BAKE/TOAST. Turn the Timer past the 10 minute mark
and then back to the desired shade.
9
Operation
Caution: Appliance surfaces are hot during and after use! Do not touch
hot surfaces. Use handles or knobs. Use only oven-safe containers
within the warming racks on top of the oven. Do not store or place
any other item on top of the oven.
• The convection fan is programmed to operate on CONVECTION
mode and SLOW COOK Mode.
• Be sure that the TIMER control is set to “Off” before plugging the
cord into the outlet for use and when unplugging the oven after use.
• Set the Temperature Control and the Mode before setting the Time
Control.
• The oven will only operate if the Time Control is turned to a time
setting or if it is in the “Stay On” position.
• For even cooking, always place foods in the oven with at least one
inch of space on all sides to allow proper air circulation.
Cooking Containers
• The drip/baking pan included with the oven is suitable for cookies,
rolls, biscuits, nachos, pork chops, etc.
• Most standard baking pans and casserole dishes are suitable for
the convection oven. The width should not exceed 12.5 inches and
the depth should not exceed 12 inches.
• Choose bakeware made of metal, oven-proof glass or ceramic.
Check for Wolfgang Puck bakeware on HSN.com.
• Many convenience foods are packaged in nonmetallic containers
suitable for use in microwave ovens as well as regular ovens.
Check package directions carefully to determine if the container
is suitable for use in a regular oven.
Warming Tray
The top of your oven can be used to keep foods warm while your oven
is being used, however follow the below safety precautions.
• The top of the oven gets hot, always use oven mitts or gloves when
utilizing the warming tray.
• Do not place food directly on the top of the oven.
• Only use oven safe containers or the drip/baking pan included
with your oven on the warming tray.
HSNConvOvnRotisserieBCOBR020_HSNConvOvnRotisserieBCOBR020 9/5/11 1:25 PM Page 9
12
Convection Mode
In CONVECTION mode the top and bottom elements will operate
without Infrared and the fan will circulate the heated air in the oven.
The heating elements will cycle on and off to maintain the selected
temperature.
Note: Increase temperature by 50° F if using the black
Drip/Roasting Bake Pan.
In convection mode the fan circulates the hot air around the food
making baked goods rise quickly and evenly. Like large commercial
convection ovens it is necessary to rotate food halfway through the
cooking time. The oven heats quickly, so preheating is not necessary or
desirable. In many convection ovens, it is necessary to lower the baking
temperature to achieve acceptable results. Your Bistro Convection Oven
has been designed for easy use. Lowering the baking temperature is not
necessary. Follow package or recipe directions remembering not to
preheat the oven and check after the shortest baking time.
In most cases you should use the lowest rack position; however if more
browning is desired place in the upper racks. The drip/baking pan
included with your oven can also be used for baking. It is enamel coated
making it easy to clean. When not in use, the drip/baking pan should
always be removed from the rails in the bottom of the oven when baking
as it will interfere with the flow of hot air from the bottom elements.
When it is being used as the baking pan, the pan should be placed in the
middle or upper racks.
1 Place the oven rack or baking pan in the desired rack position. If
using the lowest position the rack should be facing up.
2 Set the Temperature Control to the recommended temperature.
3 Set the Mode to “Convection”.
4 Set the Time Control to the shortest baking time in the recipe and
check for desired doneness.
A Note on Baking Times:
Convection air is superheated and it circulates around the food, so it
cooks food faster. When baking your favorite recipes or packaged
goods, follow recipe instructions remembering not to preheat. Check
baked goods a few minutes before shortest recommended baking time.
Recommended Baking Temperatures
Cakes: 325°-350°
Cheesecake: 300°
Quick Bread: 375°
Muffins: 400°
Pies: 425°
Cookies (large): 350°
Cookies (jumbo): 325°
Food Type Weight (lbs) Time / Lb Thermometer
Beef: Roast at 350°F
Sirloin Tip/Top Round 3 - 8 20 - 22 min Rare 120 - 130
23 - 24 min Med 140 - 150
25 - 27 min Well 160 - 170
Eye Round 3 - 6 18 - 20 min Rare 120 - 130
21 - 23 min Med 140 - 150
24 - 26 min Well 160 - 170
Standing Rib 3 - 6 20 - 22 min Rare 120 - 130
23 - 24 min Med 140 - 150
25 - 27 min Well 160 - 170
Pork: Roast at 350°F
Loin (bone in) 3 - 6 25 min 170
Loin (boneless) 3 - 8 15 min 170
Fresh Ham 4 - 8 25 min 170
Smoked Ham: Roast at 325°F
Fully cooked/w bone
Half 6 - 8 15 min 140
Lamb: Roast at 350°F
Leg 6 - 8 20 - 23 min Med 170
25 min Well 180
Poultry: Roast at 325°F
Chicken (unstuffed) 6 - 8 20 min 180
Chicken (stuffed) 6 - 8 20 min 180
These cooking times are an average and should be adjusted to individual preferences.
11
Roasting in Bake/Toast Mode
1 Place the broiling/roasting rack in the drip/baking pan.
2 Place the meat fat side up on the broiling/roasting rack
(unless otherwise directed).
3 Preheat the oven to the recommended temperature before roasting.
4 Slide the drip/baking pan into position in the rails at the bottom of
the oven.
5 Set the Temperature Control to the desired temperature.
6 Set the Mode to BAKE/TOAST.
7 Set the Time Control to the shortest time. If more than 2 hours, set
to “Stay On” and check after the shortest time.
Use the following chart as a guide for 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 by about 10 degrees.
Note: Increase temperature by 50° F if using the black Drip/Roasting
Bake Pan.
HSNConvOvnRotisserieBCOBR020_HSNConvOvnRotisserieBCOBR020 9/5/11 1:25 PM Page 11
14
Slow Cooking
The bottom heating elements cycle on and off to maintain the selected
temperature while the top heating elements remain off. The convection
fan will run during the Slow Cook cycle.
Slow cooking is a long cooking process at a low temperature used to
tenderize less tender cuts of meat and blend flavors in soups and stews.
Foods to be slow cooked are usually placed in a covered casserole with
some liquid and cooked at 250° for 4 to 12 hours.
1 Place the oven rack in the lowest rack position.
2 Place the covered casserole with food to be slow cooked on the
center of the oven rack.
3 Set the Temperature Control to 250°.
4 Set the Mode to SLOW COOK.
5 Set the Time Control to “Stay On” and follow recipe instructions
for time.
Note: The drip/baking pan should always be removed from oven when
slow cooking as it will interfere with the flow of hot air from the bottom
elements.
13
Broil Mode
The top heating elements including infrared cycle on and off to maintain
the maximum temperature in the oven. For best results, the oven should
be preheated for 10 minutes before adding the food to be broiled. The
fan will not run in the broil mode.
Barbecue or other sweet sauces should be brushed on during the last 15
minutes of broiling. They will burn if applied too early in the cooking.
1 Remove all accessories from the oven
2 Set the Temperature Control to BROIL/TOAST
3 Set the Mode to BROIL.
4 Set the Time Control to “20” and allow the oven to preheat for 15
minutes.
5 While the oven is preheating, place the broiling/roasting rack in the
drip/baking pan. Place the food to be broiled directly on the
broiling/roasting rack, unless otherwise directed.
6 When the oven is preheated place the drip/baking pan with the
broiling/roasting rack and the food in the upper rack position and
close the door.
7 Set the timer for the shortest broiling time recommended.
Caution: DO NOT leave the oven unattended during broiling.
Type Weight/Thickness Desired
Doneness Cooking time
Beef
Steak: Porterhouse 1 inch Rare 18 - 20 min
Sirloin, London broil, Medium 21 - 23 min
Top round Well done 24 - 28 min
Hamburger 6 ounces Rare 15 - 17 min
Medium 18 - 21 min
Well done 22 - 25 min
Pork
Chops 1 inch Well Done 19 - 23 min
Ribs Cut in Pieces Well Done 30 - 35 min
Sausage Links Well Done 25 - 30 min
Chicken
Pieces w/ Skin - Well Done 20 - 25min
Boneless Breasts - each - Well Done
12 - 15 min
Halves w/ skin - each - Well Done 30 - 40 min
Fish
Fillets 1/2 inch Well Done 10 - 12 min
Steaks 1 inch Well Done 15 - 20 min
These cooking times are an average and should be adjusted to
individual preferences.
Turn foods halfway through cooking time.
HSNConvOvnRotisserieBCOBR020_HSNConvOvnRotisserieBCOBR020 9/5/11 1:25 PM Page 13
16
Rotisserie Chart
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.
Type Weight Setting Time
Chicken 3-4 lb. 450° 1 - 1 1/2 hours
4-5 lb. 450° 1 1/2 - 2 hours
Pork Roast 4-5 lb. 450° 1 1/2 - 2 hours
Roast Beef 3-5 lb. 450° 1 1/2 hours (rare)
450° 1 3/4 hours (med)
2 hours (well)
Cornish Hens 2 - 1.5 lbs. each 450° 1 hour
Smoked Ham 4-5 lb. 1 1/2 - 2 hours
Boneless
These cooking times are an average and should be adjusted to individual
preferences.
15
Rotisserie Roasting
The top heating elements and infrared cycle on and off to maintain
the set temperature in the oven while the spit continually turns. The
convection fan will remain off during rotisserie roasting.
Rotisserie roasting is a healthy way to cook meats because the slowturning spit provides natural basting of meats while fats drip away. The
rotisserie can be used to roast meats up to 5 pounds. It is not necessary
to preheat the oven for rotisserie roasting.
1 Place one rotisserie fork on the end of the rotisserie spit opposite
the point with the tines facing the center and tighten the screw
slightly.
2 Slide the pointed end of the rotisserie spit through the center of the
food to be cooked.
3 Place the other rotisserie fork on the other end of the rotisserie spit
with the tines facing the roast.
4 Adjust the roast so that it is centered on the rotisserie spit. Make
sure the forks secure the roast on the spit and tighten the screws.
When cooking poultry, it may be necessary to secure legs and wings
to the body with string to make the roast as compact as possible for
smooth movement of the rotisserie spit.
5 Season or baste the roast as desired.
6 IMPORTANT! Place the drip/baking pan in the rails on the bottom of
the oven to catch the drippings.
7 Put the solid end of the rotisserie spit in the drive socket on right
interior wall of the oven.
8 Place the grooved end on the spit support on the left interior wall of
the oven.
9 Set the Temperature Control to “450°”.
10 Set the Mode to ROTISSERIE.
11 Set the Time Control to the shortest time. If more than 2 hours, set
to “Stay On” and check after the shortest time.
12 When the roast is done, turn the Time Control to “Off” and unplug
the oven.
13 Remove the rotisserie spit from the oven using the rotisserie handle
included.
14 Place the roast on a cutting board or platter and allow to stand for
10-15 minutes.
15 Using a pot holder, loosen the screws on the rotisserie forks and
remove the rotisserie spit from the roast. Carefully remove the rotisserie forks and carve the roast.
Caution: The rotisserie spit, rotisserie forks, screws and the roast will
be hot.
HSNConvOvnRotisserieBCOBR020_HSNConvOvnRotisserieBCOBR020 9/5/11 1:25 PM Page 15
Loading...