Wolfgang Puck BTOBR0040 Instruction

Wolfgang Puck

Convection Oven and Rotisserie
with Lower Pizza Oven
Use and Care

IMPORTANT NOTICE

PLEASE DO NOT RETURN TO STORE.

If you have any problems with this unit,

contact Consumer Relations for service

PHONE: [phone] 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 [phone]

All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.

Model BTOBR0040 Printed in China REV 1.0

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Additional Safety Information

Grounding Instructions

This appliance must be grounded. It is equipped with a 3-wire 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 wire 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-wire 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.

IMPORTANT: This oven is rated 1700 watts. Be sure this is the only
appliance operating on this circuit.

21

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. Do not place anything 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. Return
appliance to the nearest Authorized Service Center for 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. 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 and Temperature Controls are 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.

25 Caution: Please take care when folding in and out the Pizza Drawer

handle as to avoid injury to hands and fingers.

SAVE THESE INSTRUCTIONS

HOUSEHOLD USE ONLY

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Table of Contents

3

Important Safeguards 1

Additional Safety Information 2

About Wolfgang Puck 3

Know Your Convection/Pizza Oven 5

Before Your First Use 7

Using Your Upper Convection Oven 8

Operation of Upper Oven 1 1

Convection Baking 12

Convection Baking Tips 13

Defrosting/Slow Cooking 14

Roasting 15

Rotisserie Roasting 16

Rotisserie Chart 17

Broiling 18

Using Your Lower Pizza Oven 19

Care and Cleaning 21

Recipes Upper Oven 22

Lower Pizza Oven Recipes & Tips 39

Limited Warranty 62

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, Vert and Trattoria del Lupo, and his latest creation,
Cut, a gourmet steakhouse in the Beverly Wilshire Hotel. Home chefs
can also share Mr. Puck’s talents through his cookbooks and, of
course, through his appliances!

24LConvecOven&PizzaDrawer 8/25/06 12:16 PM Page 5

Know Your

Convection/Pizza Oven

5

Baking Racks

Pizza/Dehydrating Rack
(for use in Convection
Oven only)

Upper Oven
Temperature
Control

Upper Oven
Function
Selector

Upper Oven
Timer

Lower Pizza
Oven Rack

Retractable Lower
Pizza Oven Handle

(shown in open position)

Lower Pizza Oven
Slide-out Crumb Tray

Drip/Roasting
/Bake Pan

Roasting/ Broiling
Rack

Rotisserie
Removal Tool

Upper Oven
Indicator Light

Oven Selector
switch

Lower Pizza Oven
Indicator Light

Lower Pizza
Oven Timer

Rotisserie
Spit With Forks
Attached

6

Upper Oven
Crumb Tray

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7

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/Pizza Oven to its
fullest extent.

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 Racks, Pans, Rotisserie Spit and Forks. Wash them in hot,
sudsy water or in the dishwasher and dry thoroughly before placing in
the oven. Do not place the slide-out pizza rack from the lower oven in
the dishwasher. Only wash in warm, sudsy water.

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.

Upper Oven

Set the oven selector to “Oven”, 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
“Conv/Bake” to activate the lower heating elements. A small amount
of smoke and odor may be detected. This is normal.

Lower Oven

Switch the oven selector to “Pizza” and the lower oven Timer 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 1,700 watts and should be the only appliance
operating on the circuit.

8

Using Your Upper Oven

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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, Conv/Bake, Roast, Rotisserie, Broil).

Upper Oven Pizza/Dehydrating Racks:

Used in one of two positions for defrosting,
slow cooking, baking and proofing.

Note: never use baking rack facing down.

(see figures 2 and 3.)

Broil Rack:

Place broil rack into drip/baking pan and slide
into top rack position as referenced in figure 1.

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.

Rotisserie Spit with Forks

Used to hold food for rotisserie roasting.

Using Your Upper Oven

Figure 1

Figure 2

Figure 3

Facing Up

Facing Down

Rotisserie Spit Tool

Used to place or remove the food from the
rotisserie motor in the oven.

Red Upper Oven Indicator Light

(See figure 4)

Illuminates when pizza oven is in use.

Green Lower Oven Indicator Light

(See figure 4)

Illuminates when convection oven is in use.

Oven Selector Switch (See figure 4)

Switches functionality of oven. Pizza oven
and convection oven cannot be used
simultaneously. When using the upper
oven, always ensure that the switch is
moved to the “Oven” position. Your oven
will not work if the switch is kept in the
middle (neutral) position.

Using Your Upper Oven cont.

Figure 4

9 10

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11

Operation of Upper Oven

Caution: Appliance surfaces are hot during and after use! Do not place
anything on top of this appliance.

•

When using the upper oven, always ensure that the switch is moved to the
“Oven” position. Your oven will not work if the switch is kept in the middle
(neutral) position.

• The convection fan is programmed to operate on Bake, Defrost, and
Slow Cook.

• 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. It may be easier to use a
non-stick spray when using the drip/baking pan for baking or
broiling. When it is being used as the baking pan, the pan should be
placed in the upper rack, and the temperature must be increased
by 50° F.

• Any oven-safe baking pans or casserole dishes are suitable for the
convection oven. Your Convection Oven will accommodate a full half
cookie sheet.

• 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.

Convection 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 Conv/Bake cycle.

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 rack, facing up. If using the
baking rack in the lowest rack position, make sure that it is facing up.
See page 8. The drip/roasting/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/roasting/baking pan should always be
removed from 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 upper rack, and the temperature
must be increased by 50° F. If you need to accommodate a larger cut of

meat or poultry on the drip pan, place the pan on top of the bottom
rails, not in them .

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 “Conv/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: 275°
Quick Bread: 375°

Proofing Bread Dough

When making yeast bread, you can proof (raise) the dough in the oven
on the Conv/Bake function. Set the Temperature Control to “MAX” and
let the oven run for one minute. Turn the oven off, place the dough in the
center rack of the oven and allow it to double in size.

Muffins: 350° - 375°
Pies: 350°
Cookies: 350°

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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. Don’t be concerned if you don’t
notice this faster baking time in items that do not require a greater
cooking time. For instance, recipes that cook for hours such as large
roasts and poultry will give you a greater time savings than baking
cakes or cookies which only take up to 12 - 20 minutes

3 When baking, select pans with shallow sides which will allow greater

air circulation to reach you food.

4 Despite much marketing hype regarding even browning in

convection ovens it may be necessary to rotate your food halfway
through the cooking cycle for even browning. Almost all convection
ovens, including commercial ovens require turning halfway through
the cooking process. The main benefit of convection cooking is
faster bake times.

5 Your convection oven comes equipped with a large glass door for

viewing the cooking process of your food. Do not open the door to
check on your baked goods as this will let out a significant amount
of heat and create longer baking times. The only time the door
should be opened is if you need to rotate your baked goods halfway
through the cooking process. When cooking a roast or large poultry
we suggest using an oven safe thermostat that you can keep in the
meat to monitor the temperature while the food is cooking. (Do not
use a thermometer when using the rotisserie to avoid damage to the
interior of the oven, or the rotisserie motor)

6 Follow the temperature guidelines in this manual. Using higher than

suggested temperatures will not cook your food any faster, instead it
will dry out the food.

7 For better results you should always bake food that has been

thoroughly thawed. The only exception to this is rule is when baking
packaged frozen dinners and or pizzas. Follow the manufacturers
instructions for required time. If the manufacturer does not
recommend using convection bake, simply switch your Function
Selector to “Roast”.

8 Always distribute the food evenly around the inside of the oven.

Give equal space around the pans as well as above and below.

9 Do not use aluminum foil or parchment paper to cover your food in

the Conv/Bake cycle. The foil will defeat the purpose of
circulating the air in the oven. In addition, the foil could become
loose and potentially get caught in the fan causing damage to
the oven.

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 baking rack in the lowest rack position facing upward.

2 Place the covered casserole with food to be slow cooked on the

center of the baking 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.

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15

Food Type Weight (lbs) Time per Lb Thermometer

Beef

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

Loin (bone in) 3 - 6 25 min 170
Loin (boneless) 3 - 8 15 min 170
Fresh Ham 4 - 8 25 min 170

Smoked Ham

Fully cooked/w bone

Half 6 - 8 15 min 140

Lamb

Leg 6 - 8 20 - 23 min Med 170

25 min Well 180

Poultry

Chicken (unstuffed) 6 - 8 20 min 180
Chicken (stuffed) 6 - 8 20 min 180
Turkey (unstuffed) up to 10 lbs 15 min 180
Turkey (stuffed) up to 10 lbs 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 drip/roasting/baking pan in the bottom rails in the oven.

Place the broil/roasting rack inside the drip pan.

2 Place the meat fat side up on the roasting/broiling rack (unless

otherwise directed).

3 Preheat the oven to 375° F.

4 Set the Function Selector to “Roast”.

5 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 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.

Warning: Never use your Rotisserie without the drip/baking pan in the
bottom rails of the oven.

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 Put the pointed end of the rotisserie spit in the drive socket on right

interior wall of the oven.

7 Place the grooved end on the spit support on the left interior wall of

the oven.

8 Set the Temperature Control to “MAX”.
9 Set the Function Control to “Rotisserie”.
10 Set the Time Control to the shortest time. If more than 2 hours, set

to “Stay On” and check after the shortest time.

11 When the roast is done, turn the Temperature Control to “0” and the

Time Control to “Off” and unplug the oven.

12 Remove the rotisserie spit from the oven using the rotisserie

handle included.

13 Place the roast on a cutting board or platter and allow to stand for

10 - 15 minutes.

14 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.

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17

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.

Hint:

For crisper poultry or roasts you can open the door slightly to allow
excess steam to escape for the last 30 minutes of cooking.

Type Weight Setting Time

Chicken 3 - 4 lb. MAX 1 1 /2 - 2 hours

4 - 5 lb. MAX 2 - 2 1/2 hours
Pork Roast 4 - 5 lb. MAX 1 1/2 - 2 hours
Roast Beef 3 - 5 lb. MAX 1 1/2 hours (rare)

MAX 1 3/4 hours (med)

2 hours (well)
Cornish Hens 2 - 1.5 lbs. each MAX 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.

Do not exceed 5 pounds on the rotisserie spit to avoid damage to the
rotisserie motor.

Broiling

The top heating elements 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 few
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 “MAX”

3 Set the Function Control 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 food to be broiled directly on

the drip/roasting/baking pan or you may use a broiling rack and place
directly into the drip/roasting/baking pan, unless otherwise directed.

6 When the oven is preheated place the drip/roasting/baking pan in

the upper rack position and close the door.

7 Set the Timer for the shortest broiling time recommended.

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.

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