Wolfgang Puck BTOBR0050 operating instructions
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 BTOBR0050 Printed in China REV 1.0
PUCK
WOLFGANG
Commercial
Convection
Oven with
Rotisserie
Additional Safety Information
3-Prong Grounding Plug
The power cord of this appliance is equipped with a 3-prong grounding plug that
mates with a standard 3-prong grounding wall outlet to minimize the possibility of
electric shock hazard from the appliance. Have the wall outlet and circuit
checked by a qualified electrician to make sure the outlet is properly grounded.
When a standard 2-prong wall outlet is encountered, it is your responsibility and
obligation to have it replaced with a properly grounded 3-prong wall outlet. Do not
under any circumstances, cut or remove the third (ground) prong from the power
cord. For personal safety, this appliance must be properly grounded.
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. This appliance requires 1,700 watts and should be the only appliance
operating on the circuit.
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.
32
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. 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. 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 acces-
sories, 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 This appliance is UL Certified for Commercial Use.
IMPORTANT SAFEGUARDS (cont.)
SAVE THESE INSTRUCTIONS
Table of Contents
4
Important Safeguards 2
Additional Safety Information 3
About Wolfgang Puck 4
Know Your Convection Oven 6
Using Your Oven 8
Before Your First Use 9
Operation 10
Convection Baking 11
Convection Baking Tips 12
Defrosting/Slow Cooking 13
Roasting 14
Rotisserie Roasting 15
Rotisserie Chart 16
Broiling 17
Care and Cleaning 18
Recipes 19
Limited Warranty 67
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, Granita,
Vert and Trattoria del Lupo. Home chefs can also share Mr. Puck’s talents
through his cookbooks and, of course, through his appliances!
Know Your Convection Oven
6 7
Temperature Control
Convection Fan
Function Selector
120 Minute Timer
Rotisserie Removal Tool
Rotisserie Spit
Rotisserie Forks
Drip/Roasting/Baking Pan
(always increase temperature by 50 degrees when using this
pan in functions other than rotisserie.)
Power Indicator Light
Baking Racks
9
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 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.6
8
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 can be set up to 120
minutes (2 hours). 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-Indicator Light:
Illuminates when the oven is plugged in and
turned on.
Oven Rack:
Used in one of four 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 figures 1 and 2).
Drip/Roasting/ Baking Pan:
Slides into rails in the oven for defrosting,
roasting, rotisserie roasting, or baking.
Always increase temperature by 50 degrees
when using this pan in functions other
then rotisserie.
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.
Using Your Oven
Figure 1
Figure 2
Facing Up
Facing Down
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 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 racks. 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 middle or upper racks, and the temperature must be
increased by 50º F. If you need to accomodate 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 “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 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.
11
Muffins: 350º - 375°
Pies: 350°
Cookies: 350°
10
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.
• 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.
• 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.
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.
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 an interior light and 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 good that have 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/Pizza.
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
Convection 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.
12
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 14 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.
15
Food Type Weight (lbs) Time / 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
Whole 12 -16 15 -17 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) 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 drip/roasting/baking pan on top of the bottom rails in the oven. Do
not insert in the oven rails itself.
2 Place the meat fat side up in the drip/roasting/baking pan (unless otherwise
directed).
3 Preheat the oven to 375º F. (325º when not using the drip/roasting/baking
pan.)
4 Set the Function Control to Roast/ Pizza.
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.
14
17
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.
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
4-6 lb. MAX 2 - 2 1/2 hours
Pork Roast 4-6 lb. MAX 1 1/2 - 2 hours
Roast Beef 3-5 lb. MAX 1 1/2 hours (rare)
MAX 13/4 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.
16
Classic French Onion Soup
6 servings
INGREDIENTS
3 tablespoons safflower oil or olive oil
4 medium onions, peeled and thinly sliced
1/2 cup port wine
8 cups chicken stock
1 sprig thyme
1 bay leaf
1 stalk celery
salt to taste
freshly ground black pepper to taste
12 slices French bread, 1/4” thick
2 cups Swiss cheese, shredded
METHOD
1 In a large saucepan over medium-high heat, heat the oil.
2 Add the onions and sauté, stirring frequently and taking care that the onions
do not scorch. Sauté until golden brown, for about 20 minutes.
3 Add port to the pan and deglaze, stirring and scraping with a wooden spoon
to dissolve the pan deposits.
4 Stir in the stock, add the Bouquet garni (made with the thyme, bay leaf, and
celery), and season to taste with salt and pepper. When the liquid reaches a
boil, reduce the heat and simmer for about 40 minutes. Meanwhile, arrange
the bread slices on a baking sheet and put them in the convection oven
set at 250º F.
5 When the bread slices are dry and crusty, place 1 slice in each of 6 deep
ovenproof soup bowls. Set the other slices aside and place the bowls on the
baking sheet. Turn convection oven to broil. Place the rack in the center of
the oven. Turn the temperature to max and turn the timer to “Stay On”.
6 Ladle the soup over the bread in each bowl. Top each bowl with 1 more slice
of bread and sprinkle with cheese. Place on rack in convection oven. Watch
for browning. Remove from oven when melted and bubbly, 2 to 3 minutes.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)
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 cloth or sponge dampened with warm, sudsy
water and dry thoroughly.
5 Wash the baking racks, drip/roasting/baking pan in hot, sudsy water or in the
dishwasher. DO NOT use abrasive cleaners or metal scouring pads to clean
the oven rack, broiling/roasting rack or drip/baking pan. Clean stubborn stains
with a nylon or polyester mesh pad and a mild, nonabrasive cleaner. Rinse and
dry thoroughly.
6 The walls on the inside of the oven have a nonstick coating which allows food
particles or spatters during oven use to be easily wiped clean. Remove heavy
spatter after use with a nylon or polyester mesh pad, sponge or cloth
dampened with warm water. Blot dry with a paper towel or soft, dry cloth.
7 DO NOT use cleaning agents, cleansers or metal scouring pads on the
nonstick coating as this may reduce its effectiveness.
8 The Rotisserie spit and forks (without screws attached) can be placed in the
dishwasher or washed in warm soapy water. Handwash the screws in warm
soapy water and dry thoroughly.
Replacing the light bulb
The light bulb inside the oven can be replaced if it burns out. New light bulbs
may be obtained by calling the toll-free number on the back of this manual. To
remove the old light bulb ensure that the oven is off and has completely cooled.
Loosen the screw on the light bulb cover on the upper rear corner of the right
interior wall. Remove the cover. Turn the bulb counterclockwise to remove. Place
the new bulb in the socket and turn the bulb clockwise to tighten. Replace the
light bulb cover and tighten the screw.
18
Eggs en Cocotte with Smoked
Salmon and Horseradish Cream
Serves 4
Serving eggs for a special brunch presents a challenge to home cooks who want
to enjoy their company rather than cooking omelets or scrambles to order in the
kitchen. That's why I love to make eggs en cocotte. This French term for baked
eggs takes its name from the little ovenproof ramekins in which they are made.
The English call them shirred eggs. Whatever you call them, baked eggs take
almost no time to put together, and the quantities in the recipe that follows
multiply easily to serve a larger gathering.
INGREDIENTS
1 1/2 tablespoons unsalted butter, melted
6 ounces thinly sliced smoked salmon
3/4 cup heavy cream, chilled
4 eggs
Kosher salt and freshly ground white pepper
2 tablespoons freshly grated horseradish or drained prepared white horseradish
Fresh chervil or parsley leaves for garnish
METHOD
1 Coat the insides of four 1/2-cup ramekins or baking dishes with the
melted butter. Line the bottom and sides of each ramekin with the smoked
salmon. Reserve 1 piece for garnish, and cut that piece into thin julienne.
Top the salmon lining the ramekins with 1 tablespoon of the cream. At this
point, if you're working in advance, cover the ramekins with plastic wrap
and refrigerate.
2 Preheat the oven to 375°F on the Bake Setting. Bring a kettle of water
to a boil. Line a baking dish large enough to hold the ramekins without
touching with a sheet of parchment paper or wax paper. This will prevent
the boiling water you'll pour into the dish from bubbling over into the
ramekins during baking.
3 One at a time, break an egg into a bowl and transfer to a lined ramekin,
taking care not to damage the yolk. Sprinkle each egg with salt and pepper
to taste. Place the ramekins in the baking pan and cover with a sheet of
buttered aluminum foil. Press foil to sides of pan to prevent the oven fan
from blowing the foil around. Put the baking dish on the middle rack of the
oven. With the oven rack pulled out, carefully pour the boiling water into the
baking dish to come halfway up the sides of the ramekins. Carefully slide the
rack into the oven and bake the eggs until their whites are set and the yolks
are cooked through but still soft, 15 to 20 minutes.
4 While the eggs are cooking, put the remaining 4 cups of heavy cream in a
mixing bowl and, using a handheld mixer or a whisk, whip until it forms
soft peaks when the beaters are lifted out. Stir in salt, white pepper, and
horseradish to taste. Transfer the horseradish cream to a sauceboat or
small serving bowl.
5 Carefully slide out the oven rack, transfer each ramekin to a serving plate,
and garnish each serving with chervil or parsley leaves. Pass the horseradish
cream at the table for guests to spoon into their ramekins.
Recipe courtesy: Wolfgang Puck Makes it Easy
Eggs en Cocotte (cont.)
20 21
Loading...