Wolfgang Puck BTOBR0050 operating instructions

I M P O R T A N T N O T I C E

If you have any problems with this unit, contact Consumer Relations for service PHONE: [phone] - 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 [phone] Email address: [e-mail] Website: www.wolfgangpuck-kitchenware.com

Model BTOBR0050 Printed in China REV 1.0

W O L F G A N G PUCK

Commercial Convection Oven with Rotisserie

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

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

1Read all instructions.

2The 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.

3Close supervision is necessary when any appliance is used by or near children.

4To protect against electric shock, do not immerse cord, plug, or any parts of the oven in water or other liquids.

5Do 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.

6The use of accessory attachments not recommended by the appliance manufacturer may cause hazard or injury.

7Do not use outdoors.

8Do not place on or near a hot gas or electric burner, or in a heated oven or in a microwave oven.

9Do not let the cord hang over the edge of table or counter, or touch hot surfaces, including the stove.

10When operating the oven keep at least four inches of space on all sides of the oven to allow for adequate air circulation.

11Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning.

12To disconnect, turn the timer control to “Off”, then remove the plug. Always hold the plug, never pull the cord.

13Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.

14Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts, creating a risk of electric shock.

15A 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.

16Extreme caution should be used when using containers other than metal or glass.

17Do 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.

18Do not place eyes or face in close proximity with the tempered safety glass door, in the event that the safety glass breaks.

19Use extreme caution when removing trays or disposing of hot grease or other hot liquids.

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IMPORTANT SAFEGUARDS (cont.)

20Do not store any materials, other than manufacturers recommended accessories, in this oven when not in use.

21This 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.

22Always wear protective, insulated oven mitts when inserting or removing items from the hot oven.

23This 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.

24Do not use appliance for other than intended use.

25This appliance is UL Certified for Commercial Use.

SAVE THESE INSTRUCTIONS

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.

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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!

Table of Contents

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

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Know Your Convection Oven

Convection Fan				Temperature Control

Function Selector

120 Minute Timer

Power Indicator Light

Rotisserie Removal Tool

Rotisserie Spit

Baking Racks

Rotisserie Forks

Drip/Roasting/Baking Pan

(always increase temperature by 50 degrees when using this pan in functions other than rotisserie.)

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Figure 1

Figure 2

Using Your Oven

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.

Facing Up

Facing Down

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.

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

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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.

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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 .

1Place the oven rack or baking pan in the desired rack position. If using the lowest position the rack should be facing up.

2Set the Temperature Control to the recommended temperature.

3Set the Function Control to “Bake”.

4Set 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°	Muffins:	350º - 375°
Cheesecake:	275°	Pies:	350°
Quick Bread:	375°	Cookies:	350°

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.

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Convection Baking Tips

1Your 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.

2Expect 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

3When baking, select pans with shallow sides which will allow greater air circulation to reach you food.

4Despite 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.

5Your 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)

6Follow 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.

7For 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.

8Always distribute the food evenly around the inside of the oven. Give equal space around the pans as well as above and below.

9Do 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.

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.

1Place the drip/baking pan in the bottom rails of the oven.

2Place the oven rack in middle position facing up.

3Place the food to be defrosted on the center of the oven rack.

4Set the Temperature Control to “0”.

5Set the Function Control to “Defrost”.

6Set the Time Control to the shortest amount of time necessary for defrosting.

7Check when the timer shuts off and the bell rings. Add more time if necessary.

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.

1Place the baking rack in the lowest rack position facing upward.

2Place the covered casserole with food to be slow cooked on the center of the baking rack.

3Set the Temperature Control to 250°.

4Set the Function Control to “Slow Cook”.

5Set 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.

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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.

1Place the drip/roasting/baking pan on top of the bottom rails in the oven. Do not insert in the oven rails itself.

2Place the meat fat side up in the drip/roasting/baking pan (unless otherwise directed).

3Preheat the oven to 375º F. (325º when not using the drip/roasting/baking pan.)

4Set the Function Control to Roast/Pizza.

5Set 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.

	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.

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.

1Place one rotisserie fork on the end of the rotisserie spit opposite the point with the tines facing the center and tighten the screw slightly.

2Slide the pointed end of the rotisserie spit through the center of the food to be cooked.

3Place the other rotisserie fork on the other end of the rotisserie spit with the tines facing the roast.

4Adjust 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.

5Season or baste the roast as desired.

6Put the pointed end of the rotisserie spit in the drive socket on right interior wall of the oven.

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

8Set the Temperature Control to “MAX”.

9Set the Function Control to “Rotisserie”.

10Set the Time Control to the shortest time. If more than 2 hours, set to “Stay On” and check after the shortest time.

11When the roast is done, turn the Temperature Control to “0” and the Time Control to “Off” and unplug the oven.

12Remove the rotisserie spit from the oven using the rotisserie handle included.

13Place the roast on a cutting board or platter and allow to stand for 10-15 minutes.

14Using 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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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.

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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.

1Remove all accessories from the oven

2Set the Temperature Control to “MAX”

3Set the Function Control to “Broil”.

4Set the Time Control to “20” and allow the oven to preheat for 15 minutes.

5While 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.

6When the oven is preheated place the drip/roasting/baking pan in the upper rack position and close the door.

7Set 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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Care and Cleaning

1Turn the Temperature Control to “0” and the Time Control to “Off” and unplug before cleaning.

2Allow oven and accessories to cool completely before cleaning.

3Clean 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.

4Clean the glass door with a cloth or sponge dampened with warm, sudsy water and dry thoroughly.

5Wash 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.

6The 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.

7DO NOT use cleaning agents, cleansers or metal scouring pads on the nonstick coating as this may reduce its effectiveness.

8The 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.

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

1In a large saucepan over medium-high heat, heat the oil.

2Add the onions and sauté, stirring frequently and taking care that the onions do not scorch. Sauté until golden brown, for about 20 minutes.

3Add port to the pan and deglaze, stirring and scraping with a wooden spoon to dissolve the pan deposits.

4Stir 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.

5When 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”.

6Ladle 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)

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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

1Coat 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.

2Preheat 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.

3One 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.

Eggs en Cocotte (cont.)

4While 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.

5Carefully 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

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