Wolfgang Puck BTOBR0025 Instruction
IMPORTANT NOTICE
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: 1-800-275-8273.
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 Email address: wpappliances@wphousewares.com
Website: www.wolfgangpuck-kitchenware.com
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
Model BTOBR0025 Printed in China REV 1.1
PUCK
WOLFGANG
Convection
Toaster Oven
with Rotisserie
Manual
Additional Safety Information
This appliance is equipped with a polarized plug. This type of plug has one blade
wider than the other. The plug will fit into an electrical outlet only one way. This is
a safety feature intended to help reduce the risk of electrical shock. If you are
unable to insert the plug into the outlet, try reversing the plug. If the plug should
still fail to fit, contact a qualified electrician to replace the obsolete outlet. Do not
attempt to defeat the safety purpose of the polarized plug by modifying the plug
in any way.
The length of the cord used on this appliance was selected to reduce the
hazards of becoming tangled in, or tripping over a longer cord. If a longer cord
is necessary an approved extension cord may be used. The electrical rating of
the extension cord must be equal to or greater than the rating of the oven.
Care must be taken to arrange the extension cord so that it will not drape over
the countertop or tabletop where it can be pulled on by children or accidentally
tripped over.
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.
21
Important Safeguards
When using electrical appliances, basic safety precautions should always be
followed, including the following:
1
Read all instructions.
2
Do not touch hot surfaces. Use handles or knobs.
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.
Do not store any item on top of the oven when in operation, or before the
oven cools down.
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 of the oven.
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 place any of the following materials in the oven: cardboard, plastic,
paper, or anything similar.
21
Do not store any materials, other than manufacturers recommended
accessories, in this oven when not in use.
22
This appliance is off when the Timer and Temperature Controls are in the “Off”
position. When not in use, the oven should always remain unplugged from the
wall outlet.
23
Always wear protective, insulated oven mitts when inserting or removing
items from the hot oven.
24
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.
25
Do not use appliance for other than intended use.
26
This appliance is for HOUSEHOLD USE ONLY.
Important Safeguards (cont.)
SAVE THESE INSTRUCTIONS
Table of Contents
3
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, Granita, Vert and Trattoria del Lupo. Home chefs can
also share Mr. Puck’s talents through his cookbooks and, of course,
through his appliances!
Important Safeguards 1
Additional Safety Information 2
About Wolfgang Puck 3
Know Your Convection Oven 5
Using Your Oven 6
Before Your First Use 7
Save These Instructions 8
Operation 8
Baking 9
Defrosting/Slow Cooking 10
Roasting 11
Rotisserie Roasting 12
Rotisserie Chart 13
Broiling 14
Care and Cleaning 15
Recipes 16
Know Your
Convection Oven
5 6
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 timer, turn the knob to the right
(clockwise). The timer is used for defrosting,
slow cooking, baking, roasting, rotisserie
roasting and broiling for up to 120 minutes
(2 hours) or as an independent 120-minute
timer. When the time has elapsed or the knob
is manually turned to the “Off” position, a bell
will sound and oven will automatically shut off.
Function Control:
Select desired cooking function (Defrost, Slow
Cook, Bake, Roast/Pizza, Rotisserie, Broil).
Power-On Light:
Illuminates on the Time Control and
Temperature Control when the oven is on.
Oven Rack:
Used in one of three positions for defrosting,
slow cooking, baking and proofing.
Note: never use rack facing down or drip pan
in bottom rails except when using rotisserie
function.(see figure 3.)
Broil Rack:
Place broil rack into drip/baking pan and slide
into top rack position as referenced in figure 2.
Drip/Baking Pan:
Slides into rails below the rack positions in the
oven for defrosting, roasting, rotisserie roasting,
or baking
Crumb Tray:
Slides underneath the bottom heating element
to catch crumbs.
Using Your Oven
Figure 1
Figure 2
Figure 3
Figure 4
Baking Rack
Temperature
Control
Function
Selector
Timer
Crumb Tray
Drip/Roasting
Bake Pan
Roasting RackPizza StonePizza CutterPizza Peel
Rotisserie
Removal Tool
Rotisserie Spit
with forks attached
Facing Up
Facing Down
Operation
Caution: Appliance surfaces are hot during and after use!
•
The convection fan is programmed to operate on Bake, Slow Cook
and Dehydrate.
•
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.
•
Set the Temperature Control and the Function Control 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.
Rotisserie Spit with Forks
Used to hold food for rotisserie roasting.
Rotisserie Spit Tool
Used to place or remove the food from the rotisserie motor in the oven.
Pizza Stone
Place on top of baking rack (see figure 1) (the baking rack must be facing
up). The stone, when preheated, provides a crisp bottom crust on breads,
pizzas, foccacia, etc. Never use the Pizza Stone in temperatures exceeding
425º F to prevent risk of fire.
Pizza Peel
Used to place or remove pizza, foccacia, etc. into or out of the oven. It can
also be used as a cutting board for the pizza or breads.
Pizza Cutter
Used to slice the pizza or other baked items.
87
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 rating label located on the back.
Remove Oven Rack, Drip/Baking Pan, Broiling/Roasting Rack, Rotisserie Spit and
Forks. Wash them in hot, sudsy 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 Temperature and Time
Controls are 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 “Max”, the
Function Control to “Broil”, and the Time Control to “20” minutes. After the first 10
minutes, switch the Function Control to “Bake” to activate the lower heating
elements. 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 1,700 watts and should be the only appliance operating
on the circuit.
Important Notice Regarding Use
of Pizza Stone
1 The enclosed Pizza Stone must only be used for making pizza
or bread.
2 Do not use your pizza stone in temperatures higher then 425ºF.
3 Your stone can be cleaned by placing it on the bottom rack
of your toaster oven and setting the temperature to 425ºF for
4 hours. After allowing the stone to cool you can scour it with
baking soda.
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 facing upward.
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 Function Control 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.
Defrosting
The heating elements do not operate for this function. For defrosting, the
convection fan circulates air to thaw food in a shorter period of time than
conventional methods of defrosting.
Important: Defrosted foods should be cooked as soon as possible after
thawing and should never be left at room temperature when completely
thawed as harmful bacteria will begin to grow. DO NOT defrost large amounts
of food at one time.
1
Place the drip/baking pan in the bottom rails of the oven.
2
Place the oven rack in middle position facing up.
3
Place the food to be defrosted on the center of the oven rack.
4
Set the Temperature Control to “0”.
5
Set the Function Control to “Defrost”.
6
Set the Time Control to the shortest amount of time necessary for defrosting.
7
Check when the timer shuts off and the bell rings. Add more time if necessary.
Baking
In baking mode the bottom heating elements operate at full power 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 will operate during
the Bake cycle.
Convection baking is very consistent and even. The oven heats quickly, so
preheating is not necessary or desirable. The fan circulates the hot air around the
food making baked goods rise quickly and evenly. 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 Function Control to “Bake”.
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°
Proofing Bread Dough
When making yeast bread, you can proof (raise) the dough in the oven on the
Bake function. Set the Temperature Control to 175° (in between the second and
third slash after 150’). Reduce the recipe rising time by 25% to 30% and set the
Time Control to that time. Allow dough to double in size. Turn the Temperature
Control to the desired baking temperature and the Time Control to the shortest
baking time in the recipe.
109
Muffins: 400°
Pies: 425°
Cookies (large): 350°
Cookies (jumbo): 325°
Food Type Weight (lbs) Time / Lb Thermometer
Beef: Roast at 350ºF
Sirloin Tip/Top Round 3 - 8 20 - 22min Rare 120 - 130
23 - 24 min Med 140 - 150
25 - 27 min Well 160 - 170
Eye Round 3 - 6 18 - 20min Rare 120 - 130
21 - 23 min Med 140 - 150
24 - 26 min Well 160 - 170
Standing Rib 3 - 6 20 - 22min Rare 120 - 130
23 - 24 min Med 140 - 150
25 - 27 min Well 160 - 170
Pork: Roast at 350ºF
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 325ºF
Fully cooked/w bone
Half 6 - 8 15 min 140
Whole 12 -16 15 -17 min 140
Lamb: Roast at 350ºF
Leg 6 - 8 20 - 23 min Med 170
25 min Well 180
Poultry: Roast at 325ºF
Chicken (unstuffed) 6 - 8 20 min 180
Chicken (stuffed) 6 - 8 20 min 180
Turkey (unstuffed) 16 - 22 15 min 180
Turkey (stuffed) 26 - 22 20 min 180
These cooking times are an average and should be adjusted to individual preferences.
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.
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 Function Control to “Roast”.
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
Rotisserie Roasting
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.
Rotisserie roasting is a healthy way to cook meats because the slow-turning spit
provides natural basting of meats while fats drip away. The rotisserie can be used
to roast meats up to 7 pounds and will handle two 3-pound chickens. 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 pointed 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 “MAX”.
10
Set the Function Control 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 Temperature Control to “0” and 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.
11 12
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