Wolfgang Puck WPSSCO24 User Manual

Wolfgang Puck

24L Convection Oven with Rotisserie
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 WPSSCO24 Printed in China REV 2.0

FG_24LConvecOvenmanual 10/11/06 2:25 PM Page 1

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.

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 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.

SAVE THESE INSTRUCTIONS

HOUSEHOLD USE ONLY

FG_24LConvecOvenmanual 10/11/06 2:25 PM Page 3

Table of Contents

3

Important Safeguards 1

Additional Safety Information 2

About Wolfgang Puck 3

Know Your Convection Oven 5

Using Your Oven 7

Before Your First Use 8

Operation 9

Convection Baking 10

Convection Baking Tips 11

Defrosting/Slow Cooking 12

Roasting 13

Rotisserie Roasting 14

Rotisserie Chart 15

Broiling 16

Care and Cleaning 17

Recipes 18

Limited Warranty 40

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!

FG_24LConvecOvenmanual 10/11/06 2:25 PM Page 5

Know Your

Convection Oven

5

Crumb Tray

Temperature

Control

Convection Fan
(rear of oven)

Function

Selector

Timer

Drip/Roasting/
Bake Pan

Baking Rack

Pizza/Dehydrating
Rack

Rotisserie
Removal Tool

Red Power

Indicator Light

Green Preheat

Light

Rotisserie
Forks

Rotisserie
Spit

Broiling rack
Only use in
combination
with the Drip
pan (see figure
below)

6

Place Broiling rack into
Drip Pan when using the
Broil function.

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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.

8

Rotisserie Spit with Forks

Used to hold food for rotisserie roasting.
See figure 4.

Rotisserie Spit Tool

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

Red Power Indicator Light

Illuminates when unit is plugged in and power
is on. See figure 5.

Green Preheat Light (See figure 5)

Preheat light will turn on when the selected
temperature has been reached. It will also
cycle on and off during cooking to maintain
the selected temperature. See figure 5.

Using Your Oven cont’d

Figure 5

7

Temperature Control

Choose the desired or recommended
temperature up to 450˚.

Timer 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).

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 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

When used in combination with the rotisserie
function, slide into the bottom rail of the oven.
When used as a baking pan, always increase
temperature by 50 degrees F and only use in
the middle or top rack position.

Crumb Tray

Slides underneath the bottom heating element
to catch crumbs. (see figure 1)

Using Your Oven

Figure 1

Figure 2 - incorrect rack

position

Figure 3 - correct rack

position

Figure 4

Facing Up

Facing Down

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9

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. To bake without convection, select the Roast/Pizza
function.

• 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 non­stick spray when using the drip/baking pan for baking or broiling.
When using as a baking pan, only place the pan in the middle or top
rack and increase the recommended temperature by 50 degrees F.

• Any oven-safe baking pans or casserole dishes are suitable for the
convection oven.

• Choose bakeware made of metal, oven-proof glass or ceramic.

• 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 Bake cycle.

The fan circulates the hot air around the food making baked goods rise
quickly. 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. Always
rotate food half-way through the cooking cycle.

When using the baking racks, you should use the lowest rack position.
If using the baking rack in the lowest rack position, make sure that it is
facing up. See figure 3. 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 50 degrees 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 “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 (in fahrenheit)

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.

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

10

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11

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 your food.

4 Despite much marketing hype regarding even browning in

convection ovens it is recommended that you 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 thermometer
that you can keep in the meat to monitor the temperature while
the food is cooking. (Do not use a thermometer while the rotisserie
is turning to avoid damage. Simply turn the oven off to check the
temperature and turn it back on.)

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/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.

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.

12

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13

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) up to 14 lbs 15 min 180
Turkey (stuffed) up to 14 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 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 375° F. (325° 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.

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 7 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 into the rotisserie drive

socket located on the 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.

14

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15

Rotisserie Chart

Use the following chart as a guide for rotisserie roasting. Use a reliable
meat thermometer for the most accurate results. Roasts should stand
for 10 to 15 minutes before carving. During this time they will continue to
cook, increasing the meat thermometer reading about 10 degrees.

Type Weight Setting Time

Chicken 3 - 4 lb. 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 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 7 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.

16

FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 17

17 18

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, broil rack, crumb tray, and 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, unplug the power cord from
the outlet, ensure that the oven 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.

Recipes

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19 20

Barbecue Chicken

4 servings

INGREDIENTS

1 4 lb whole chicken
1 teaspoon peanut oil
1 tablespoon kosher salt
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon fresh ground white pepper
butchers twine

METHOD

1 Wash the chicken well. Pat dry with a paper towel.

2 Rub the chicken well with Peanut oil, top and bottom.

3 Combine all the spices in a small bowl, rub the chicken well with

the spices.

4 Tuck the tips of the wings under the chicken.

5 Tie the legs together securely with butchers twine.

6 Attach the chicken to the rotisserie spit. Place the chicken in the

very center of the spit, insert the rotisserie forks into each end of
the chicken, tighten the screw till the fork cannot move. Place the
spit into convection oven. Turn oven to max and set function dial to
rotisserie. Set timer for 80 minutes.

7 When the timer goes off, remove the chicken with the rotisserie

removal tool. Place chicken on the platter and let rest for 10 minutes
before carving.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

Chocolate Chip Cookies

12 servings

INGREDIENTS

1 cup walnut or pecans
1 3/4 cups cake flour
1/2 teaspoon salt
6 ounces unsalted butter, at room temperature
3/4 cup brown sugar
1/2 cup sugar
1/2 teaspoon baking soda
2 teaspoons warm water
1 egg
1 teaspoon vanilla
1 cup chocolate chips

METHOD

1 Preheat oven to 375° on bake function.

2 Arrange the nuts on the baking tray and toast for 10 minutes, turning

occasionally. Cool and chop coarsely. Set aside.

3 Sift together the flour and salt. Set aside.

4 In an electric mixer, cream the butter until light and fluffy. On low

speed, gradually add the brown and white sugars. Increase speed
and beat until well combined.

5 In a cup or a small bowl, dissolve the baking soda in the warm water

and pour into the mixture. Add the egg and vanilla and mix until
blended. With the motor off, sprinkle the nuts, chocolate chips and,
last of all, the flour around the blade. On low to medium speed, mix
just until the flour is incorporated.

6 Turn out of the bowl, wrap in plastic wrap, and chill until firm. With

lightly floured hands, shape the dough into 12 equal balls, about 3
ounces each, and arrange on the parchment-lined baking trays, 3
inches apart. Flatten each ball slightly and bake 16 minutes or until
golden brown. Let the cookies cool slightly on the baking tray, then
transfer to a rack to finish cooling.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random
House, 1991)

FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 21

All American Chicken Pot Pie

6 servings

INGREDIENTS

Crust

2 cups all-purpose flour
2 tablespoons chives, snipped
12 tablespoons unsalted butter, cut into small pieces
1 cup sharp cheddar cheese, shredded
2 egg yolks
5-6 tablespoons heavy cream

Filling

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into 1” thick pieces
2 medium carrots, cut into 1/2” slices
1 stalk celery, cut into 1/2” slices
1/2 pound mushrooms, cut into 1/2” slices
10 ounces frozen pearl onions (package), thawed
3/4 cup frozen petite peas, thawed

Sauce

6 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 cups chicken stock
1/2 cup heavy cream
1 teaspoon minced fresh thyme
1 egg beaten with 1 tablespoon water
salt to taste
fresh ground black pepper

METHOD

1 PREPARE THE PASTRY: Put the flour and chives in a bowl. Using

your fingertips, work in the butter until the mixture resembles coarse
crumbs. Add the cheese and toss it together with the flour mixture
until evenly mixed. In a small bowl, whisk together the egg yolks and
5 tablespoons of the cream. While stirring the flour-butter-cheese
mixture continuously with a fork, sprinkle in the yolk-cream mixture
a little at a time. If the mixture still seems a little too dry to hold
together, add the remaining tablespoon of cream. with your hands,
knead the dough lightly until it is just smooth. Press the dough into a
thick, flat disk, wrap it in plastic wrap, and refrigerate until needed.

Chicken Pot Pie (cont'd.)

2 PREPARE THE FILLING: Heat a large skillet over medium-high heat

and add the butter and vegetable oil. Add the chicken pieces and
sauté until lightly browned but not yet cooked through, 2 to 3
minutes. With a slotted spoon, remove the chicken to a mixing
bowl. Leave the butter and oil in the skillet.

3 In the same skillet over medium-high heat, sauté the carrots, celery,

and mushrooms, stirring frequently, until they begin to color, about 5
minutes. With a slotted spoon, remove them to a separate bowl. Stir
the thawed pearl onions and peas into the other vegetables.

4 PREPARE THE SAUCE: In the same pan, melt the butter over

medium heat. Add the flour and whisk until the mixture is smooth
and bubbling, about 2 minutes. Remove the skillet from the heat and
gradually whisk in the stock, cream, and thyme. Return the skillet to
the heat and, stirring constantly, bring the mixture to a simmer.
Cook, stirring continuously, until the sauce has thickened and is
smooth, about 2 minutes. Season to taste with salt and pepper. Stir
in the reserved chicken and vegetables. Set the pan aside and let the
mixture cool for about 20 minutes.

5 Meanwhile, preheat convection oven on Bake and set temperature to

400 degrees. Spoon the cooled filling into a 10-inch deep-dish pie
plate. On a lightly floured surface, roll out the dough into an even
circle 11 inches in diameter. Loosely roll up the dough around the
rolling pin, then transfer it to the pie plate and unroll it on top. With
a small, sharp knife, trim the uneven edge of the dough slightly,
reserving the trimmings; then, fold the overhang underneath and
press it gently all around the rim of the baking dish to make a
decorative rim. If you like, gather up the trimmings into a ball, roll
them out again, and cut them into decorative designs to apply to
the top of the pie. Brush pastry with the beaten egg wash. Using the
tip of the knife, cut three slits in the center of the pie dough.

6 Bake the pie until the crust is golden brown and the filling beneath

is bubbling hot, 25 to 30 minutes. Present the pie at the table on a
trivet and use a pie server and a serving spoon to cut and scoop the
crust and filling onto each heated plate.

Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)

2221

FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 23

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 250° .

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)

2221

My Favorite Tomato Sauce

4 servings

INGREDIENTS

1/4 cup extra virgin olive oil
2 small onions, peeled, trimmed, and minced
6 cloves garlic, minced
2 tablespoons tomato paste
4 pounds Roma tomatoes, peeled, seeded, and diced
2 cups chicken stock
14 large fresh basil leaves, washed and dried
12 tablespoons unsalted butter, cut into pieces
kosher salt & freshly ground black pepper to taste

METHOD

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

2 Add the onion and sauté until soft, about 5 minutes. Add the garlic

and cook 1 minute longer.

3 Add the tomato paste and then the tomatoes, cook for 2 - 3 minutes,

and then pour in the chicken stock.

4 Simmer briskly until the sauce is thick, 20 - 30 minutes.

For a finer consistency, pass the sauce though a wire-mesh sieve into
a clean saucepan.

5 Stack the basil leaves, roll them up lengthwise, and cut across the

roll very thinly to make a chiffonade.

6 Stir in the basil. Whisk in the butter piece by piece, then season to

taste with salt and pepper. Keep warm.

Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)

FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 25

Fennel Garlic Pork Roast

4 servings

INGREDIENTS

3 pounds pork loin, rib end, ready to cook
2 tablespoons Dijon mustard
6 cloves garlic, chopped
1 tablespoon kosher salt
1 tablespoon pepper blend or fresh cracked pepper
1 tablespoon fennel seeds
1 teaspoon crushed red pepper (optional)

METHOD

1 Rinse the roast and pat dry with paper towels.

2 Place roast on a platter, rub entire roast with Dijon mustard.

3 Combine the remaining ingredients. Press them firmly on

entire roast.

4 Insert the rotisserie spit through center of roast. Pierce each end of

roast with the rotisserie forks. When forks are secure in roast, tighten
the screws.

5 Insert rotisserie spit in oven. Set the temperature to max. Turn

function dial to rotisserie and the timer to 70 - 80 minutes.

6 When timer goes off, test the pork with a thermometer for a reading

of 170 degrees.

7 Remove roast from oven with rotisserie removal tool; let rest at least

10 minutes before carving.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

2423

Rotisserie Baby Back Pork Ribs

4 servings

INGREDIENTS

1 whole slab baby back ribs
2 tablespoons olive oil
1 tablespoon kosher salt
1 tablespoon fresh thyme, chopped
6 cloves garlic, minced
1/2 tablespoon fresh ground pepper
1 medium lemon
1 teaspoon crushed red pepper, optional

METHOD

1 Rinse the ribs and pat dry with a paper towel.

2 Thread the rotisserie spit through the slab of ribs, inserting about

every third rib.

3 Place ribs on a platter. Rub well with olive oil.

4 Mix the salt, thyme, garlic, & pepper together. Press onto the meat

side of the ribs. Rub some on the back side of ribs.

5 Squeeze the lemon juice over both sides of the ribs. If you are using

crushed red pepper flakes, sprinkle them on now. Insert the rotisserie
forks into ribs. Secure by tightening screws.

6 Insert rotisserie spit into oven.

7 Set heat to max, set function to rotisserie, and set the timer for

40 - 45 minutes.

8 When timer goes off, ribs will be crispy outside, juicy and

tender inside.

9 Remove from oven, set on platter. Let rest for 10 minutes before

cutting them up.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 27

25 26

Pizza with Smoked Salmon

and Caviar

1 8-inch pizza

INGREDIENTS

6 ounces pizza dough (See Recipe, p. 29)
1 tablespoon chile and garlic oil
1/4 cup red onion, thinly sliced
2 tablespoons dill cream (See Recipe, p. 25)
2 1/2 ounces smoked salmon, thinly sliced
1 teaspoon fresh chives, chopped
1 tablespoon sevruga caviar (optional)

METHOD

1 Place pizza stone on the middle rack of the oven. Set oven on pizza

and turn to max. Let it preheat.

2 On a lightly floured surface, stretch or roll out the dough into an 8-

inch circle, with the outer edge a little thicker than the inner circle.

3 Brush the dough with the oil and arrange the onion over the pizza.

Slide the pizza peel under the pizza and then slide the pizza onto
the pizza stone.

4 Bake until the crust is golden brown, 6 - 8 minutes.

5 With the pizza peel or a large spatula, carefully remove the pizza

from the oven and set it on the cutting board. Use a knife, an icing
spatula, or the back of a spoon to spread the dill cream over the
inner circle.

6 Arrange the slices of salmon so that they cover the entire pizza,

slightly overlapping the raised rim. Sprinkle the chopped chives over
the salmon.

7 Using a pizza cutter or a large knife, cut the pizza into 4 or 6

slices. If you like, spoon a little caviar in the center of each slice.
Serve immediately.

Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)

Dill Cream

4 servings

INGREDIENTS

1 1/2 cups sour cream
3 tablespoons shallots, minced
2 tablespoons fresh dill, chopped
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon ground white pepper

METHOD

1 In a medium bowl, combine all the ingredients and mix well.

2 Cover with plastic wrap and refrigerate until ready to use.

Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)

FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 29

My Mother’s Chicken

Stuffed Bell Peppers with

Tomato Sauce (cont'd.)

6 Rinse the peppers under cold running water. Wipe them dry. Cut the

top 1 inch from each pepper, keeping the stem in tact, and reserve
the tops. With your fingers and, if necessary, with the tip of a small
sharp knife or a teaspoon, remove the core and seeds from each
pepper. Brush the peppers inside and out with the remaining 1/4 cup
of olive oil. Season their insides with salt and pepper.

7 Divide the filling evenly among the peppers, filling them to the top.

Place the lids back on top. In a baking dish just large enough to
hold the peppers comfortably, arrange the stuffed peppers stem end
up. Spoon the hot tomato sauce all around them. Bake in the
convection oven until the peppers are tender, about 1 hour. With a
serving spoon, transfer each pepper to a heated plate. Garnish with
minced parsley.

Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)

27 28

My Mother’s Chicken

Stuffed Bell Peppers

with Tomato Sauce

6 servings

INGREDIENTS

2 whole chicken legs (skinned & boned), cut into even chunks
1/2 cup extra virgin olive oil
1 cup onion, diced
1/2 pound mushrooms, finely chopped
2 cloves garlic, peeled and minced
1 whole egg, lightly beaten
2 tablespoons fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon salt (plus extra as needed)
1/2 teaspoon ground cumin
freshly ground white pepper to taste
2 cups long-grain white rice, cooked as directed
5 cups My Favorite Tomato Sauce, (See Recipe, p. 21)
6 medium green bell peppers
fresh parsley (for garnish), minced

METHOD

1 With a meat grinder, or food processor fitted with metal blade,

coarsely grind the chicken. Transfer to a mixing bowl and set aside.

2 In a medium skillet, heat 1/4 cup of the olive oil over moderate heat.

Add the onion and sauté until translucent, about 5 minutes. Add the
mushrooms and continue to cook, stirring occasionally, until all the
liquid given up by the mushrooms evaporates, 10 - 15 minutes. Set
aside the mixture and let cool.

3 Add the onion and mushrooms to the ground chicken. Add the

garlic, egg, parsley, thyme, 1 teaspoon salt, cumin, and white pepper
and mix well. To test for taste, sauté a small amount in a little oil and,
when it is done, taste it and adjust the seasoning if necessary. Set
the mixture aside and, when it is cool, stir in the cooked rice.
Reserve.

4 Prepare My favorite Tomato Sauce. Set it aside and keep warm.

5 Place wire rack in convection oven in lowest setting. Turn dial to

bake, set temperature to 350 degrees.

FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 31

Pizza Dough (cont'd.)

11 Lightly brush the inner circle of the dough with oil and arrange the

toppings of your choice over the inner circle.

12 Using a lightly floured baker’s peel or a rimless flat baking tray, slide

the pizza onto the baking stone and bake until the pizza crust is
nicely browned, 10 to 12 minute. Remember that the oven is very hot
and be careful as you move the pizza into and out of the oven.

13 Transfer the pizza to a firm surface and cut into slices with a pizza

cutter or a very sharp knife. Serve immediately.

Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)

29 30

Pizza Dough

4 servings

INGREDIENTS

1 package active dry yeast
1 tablespoon honey
1 cup warm water
3 cups all - purpose flour
1 teaspoon kosher salt
1 tablespoon extra virgin olive oil

METHOD

1 In a small bowl, dissolve the yeast and honey in 1/4 cup of

warm water.

2 In a mixer fitted with dough hook, combine the flour and the salt.

3 Add the oil, yeast mixture, and the remaining 3/4 cup of water and

mix on low speed until the dough comes cleanly away from the sides
of the bowl and clusters around the dough hook, about 5 minutes.
This could also could be prepared in a food processor.

4 Turn the dough out onto a clean work surface and knead by hand

2 or 3 minutes longer. The dough should feel smooth and firm.

5 Cover the dough with a clean, damp towel and let it rise in a warm spot

for about 30 minutes. When ready the dough should stretch easily as
it is lightly pulled.

6 Place a pizza stone on the top rack of the oven. Turn oven to

Roast/ Pizza cycle and turn temperature to 425°; let it preheat for
15 minutes.

7 Divide the dough into 4 balls, about 6 ounces each. Work each ball

by pulling down the sides and tucking them under the bottom of the
ball. Repeat four or five times to form a smooth, even, firm ball.

8 Then, on a smooth, un-floured surface, roll the ball under the palm of

your hand until the top of the dough is smooth and firm, about 1
minute. Cover the dough with a damp towel and let it rest for 15 to
20 minutes. At this point, the balls can be wrapped in plastic and
refrigerated for up to 2 days.

9 To prepare a pizza, dip the ball of dough into flour, shake off the

excess flour, place the dough on a clean, lightly floured surface, and
start to stretch the dough.

10 Press down on the center, spreading the dough into an 8-inch circle,

with its outer rim a little thicker than the inner circle. If you find this
difficult to do, use a small rolling pin to roll out the dough.

FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 33

Prime Rib with Horseradish

Garlic Crust (cont'd.)

13 When timer goes off check meat for doneness, 125 degrees for rare.

Cook to desired doneness. For instance if you desire medium, cook
for 10 minutes longer on rotisserie. Turn the heat off and let the roast
spin on rotisserie for 10 minutes longer without heat, before
removing from oven and putting it on a platter.

14 Pour juice from drip pan into sauce pan add the beef stock.

Heat to a simmer.

15 Let the roast sit at least 15 minutes before carving. To serve pour hot

juice over each serving.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

Prime Rib with Horseradish

Garlic Crust

6 servings

INGREDIENTS

1 large head of garlic
1/4 cup olive oil
1/4 cup prepared white horseradish
1 6 pound trimmed boneless beef rib roast tied with butchers twine
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 cup beef stock

METHOD

1 Preheat oven to 350° on roast. Place rack in the center of the oven.

2 Cut off the top of garlic head and drizzle with olive oil.

Wrap in foil. Place garlic in oven and roast for 35 - 40 minutes.

3 Remove garlic from oven when timer goes off and let cool for at least

15 minutes.

4 Place half of the oil in the bowl of a food processor fitted with a

metal blade. Squeeze the roasted garlic in the food processor. Add
the horseradish, process until almost smooth.

5 Rinse roast and pat dry.

6 Rub with remaining olive oil, sprinkle roast with salt and pepper.

7 Spread the garlic mixture over entire roast.

8 I suggest letting the roast sit for at least 30 minutes at room

temperature before roasting. The coating can sit on roast for
24 hours in refrigerator. Wrap well with plastic wrap.

9 Insert the rotisserie spit through the center of the roast. Insert the

rotisserie forks into roast. Secure by tightening screws.

10 Place roast in oven. Put drip tray in oven.

11 Turn heat to max. Turn function to roast, set timer for 35 minutes.

12 When timer goes off, turn function to rotisserie.

Set timer for 35 minutes.

31 32

FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 35

Topping for Mexican Pizza

4 servings

INGREDIENTS

3 cups mozzarella cheese, grated
2 cups fontina cheese, grated
6 plum tomatoes, sliced thin
1 cup whole cilantro leaves
7 jalapeno peppers
2 cups roasted red peppers, sliced
1/2 cup roasted garlic, sliced
4 teaspoons parmesan cheese, grated
2 cups Maui or Vidalia onions, sliced
pinch cilantro, chopped

METHOD

1 Roast 7 whole jalapeno peppers by placing in the oven for 15

minutes at 350°. Then core, seed, and cut into thin slices.

2 Set oven to max on pizza cycle, and preheat for 20 minutes. Place

rack in top position in oven, put stone in oven for pre heating.

3 Prepare the pizza dough according to the recipe for Pizza Dough,

p. 29. Add all the toppings in the order they are listed in the recipe
except for the onions and cilantro.

4 When the pizzas are baked, remove from the oven and sprinkle with

the onion and chopped cilantro.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random
House, 1991)

3433

Topping for Spicy Chicken

Pizza

4 servings

INGREDIENTS

Chicken Mixture

3 cups boneless skinless chicken breast, cubed
1/2 cup olive oil
1 tablespoon olive oil
3 1/2 tablespoons lime juice
2 teaspoons jalapeno pepper, chopped
pinch cilantro, chopped
salt

Toppings

3 cups mozzarella cheese, grated
2 cups fontina cheese, grated
1 pound plum tomatoes, thinly sliced
1/2 cup eggplant, cubed and sauteéd
1/2 cup grilled onions, chopped
chives, chopped
4 teaspoons parmesan cheese, grated

METHOD

1 Arrange the cubed chicken in a medium bowl and toss with 1/2 cup

olive oil, lime juice, jalapeno, and cilantro. Season lightly with salt. Let
marinate for about 1 hour, refrigerated.

2 In a skillet large enough to hold the chicken in one layer, heat the

remaining oil. Sauté the chicken just to brown on all the sides. Let
cool for 15 minutes.

3 Preheat oven to max on pizza cycle. Prepare pizza dough according

to the recipe, page 27. Add the toppings to the pizza in the order they
are listed above.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random
House, 1991)

FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 37

Topping for Vegetarian Pizza

4 servings

INGREDIENTS

3 cups mozzarella cheese, grated
2 cups fontina cheese, grated
2 cups artichoke hearts, sliced and cooked
2 cups eggplant, sliced and sauteéd
4 teaspoons parmesan cheese, grated
1/4 cup mozzarella cheese, grated
1 teaspoon fresh oregano, chopped

METHOD

1 Sauté the eggplant and artichokes separately, each in 1 tablespoon

olive oil. Use more if necessary. Let cool.

2 Follow the rest of the directions from the recipe “Pizza Dough”, p.29.

Arrange ingredients on the pizza dough in the order listed above.

NOTES : The vegetables listed are the ones we usually use. You can
substitute vegetables of your choice as desired.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random
House, 1991)

3635

Whole Wheat Pizza Dough

4 servings

INGREDIENTS

1 package fresh or dry yeast
1/4 cup warm water
3 3/4 cups whole wheat flour
1 cup cool water
1 tablespoon olive oil
1 tablespoon honey
pinch salt

METHOD

1 Dissolve the yeast in the 1/4 cup of warm water and let proof.

2 Put flour in a food processor. Add salt. Pulse several times.

3 Mix the 1 cup cool water with the olive oil, honey and salt.

4 With the motor running, pour the olive oil mixture and yeast slowly

in through the feed tube. Process until the dough forms a ball on the
blade. Transfer the dough to an oiled bowl, cover and let rise until
double in bulk.

5 Punch down the dough and knead it on a lightly floured surface for

1 minute. Divide the dough into 4 equal portions and roll them into
tight balls. Place on a tray, cover with a damp towel and let rest for
several hours or overnight in the refrigerator.

6 Roll or stretch each ball of dough into 7 to 8 inch circles.

Place the circles, one at a time, on a wooden peel and build the
pizzas as desired.

Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and
Points East and West (Random House, 1986)

FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 39

Triple Chocolate Fudge

Brownies

6 servings

INGREDIENTS

2 cups cold milk
1 3 - oz. pkg. instant chocolate pudding (I like to use chocolate fudge)
1 18.25 - oz. box chocolate cake mix (I use various chocolate, chocolate

fudge mixes)

1 12-oz. pkg. chocolate chips (I use various variations, regular, minis, milk

chocolate, chocolate and peanut butter, etc.)

1 1/4 cups coarsely chopped nuts (whatever your preference - walnuts,

pecans, macadamia nuts, etc.)

METHOD

1 Preheat oven to 350 degrees and set function selector to bake.

Butter/grease a 9” x 12” - inch cake pan. In medium-sized bowl, mix
the milk and chocolate pudding mix. Add the chocolate cake mix
and beat well. Fold in the chocolate chips and nuts.
Bake for 40 to 45 minutes.

Tip: They make a wonderful dessert cut into squares, and topped with
ice cream and/or whipped cream and chocolate sauce.

Recipe Courtesy of HSN Consumer and loyal Wolfgang Puck
customer: D’Ann Matthews.

3837

Calzone Sandwich Ring

8 servings

INGREDIENTS

2 1 - pound dough (You may use Bridgford Frozen Dough thawed,

or make 2 1 - pound dough from scratch), formed into balls.

One large and 2 small
3 tablespoons extra virgin olive oil
1 pound hard salami, shaved thin
1 pound ham, shaved thin
1 pound whole milk mozzarella cheese, shredded
1 cup fresh spinach
4 whole roasted peppers

METHOD

1 Preheat oven to 375 degrees in convection/bake mode. Place the

oven rack in the bottom position.

2 If you are using the frozen bread dough, you can thaw at room

temp. for about 2 hours, or place in the refrigerator overnight. If
making your own dough, after the dough has had one full rise, form
into one large dough ball, and two small.

3 On a lightly floured surface, roll out the largest dough ball to at least

13 inches in diameter. Spray a bundt pan or angel food cake pan with
nonstick spray, or rub well with olive oil.

4 Stretch the large dough over cake pan, tearing a small hole for the

smaller opening of the tube pan. Press against side of the pan. Rub
the dough with olive oil.

5 Begin by layering half the salami, then half the cheese, half the ham,

two of the roasted red peppers, then half the spinach.

6 Roll out one of the smaller dough balls on the lightly floured surface.

to a 10 inch round, place in cake pan over the spinach, touching the
sides of the larger dough which goes up to the top edge of cake
pan.

7 Repeat the same sequence for layering meat, cheese and

vegetables.

8 Roll out the last dough. Place on top of spinach. Press the seams

together of the last dough and the first dough. Brush with good
olive oil.

9 Place in the oven. Set timer for 40 minutes. When timer goes off

remove from oven. You should let rest about 10 minutes then invert onto
a platter. Serve warm or cold.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 41

40

Raspberry Almond Squares

8 servings

INGREDIENTS

1 stick unsalted butter, room temperature
1 box yellow cake mix
1 large egg, beaten
2 tablespoons water
1/2 cup raspberry jam
1/2 cup sliced almonds, (You may add more )

METHOD

1 Preheat oven to 350 degrees and set function selector to bake

mode. Set timer for 30 minutes.

2 Spray the baking pan that comes with your oven with nonstick spray.

3 In the bowl of a food processor or with a mixer combine the butter,

cake mix, and egg. Mixture should be crumbly. Remove a half cup at
this time and reserve. Add the 2 tablespoons of water. Continue mixing
until thoroughly mixed.

4 Spread the cake batter over the entire baking sheet.

5 Bake for 12 minutes.

6 Remove from oven, spread the raspberry jam over the entire cake.

Top with reserved crumbles, and sliced almonds.

7 Bake for an additional 10 minutes.

8 Remove from oven and let cool. Cut into squares.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

39

Limited Warranty

This warranty covers all defects in workmanship or materials in the
mechanical and electrical parts, arising under normal usage and care, in
this product for a period of 12 months from the date of purchase
provided you are able to present a valid proof-of-purchase. A valid
proof-of-purchase is a receipt specifying item, date purchased, and
cost of item. A gift receipt with date of purchase and item is also an
acceptable proof-of-purchase. Product is intended for household use
only. Any commercial use voids the warranty.

This warranty covers the original retail purchaser or gift recipient. During
the applicable warranty period within normal household use, we will
repair or replace, at our discretion, any mechanical or electrical part
which proves defective, or replace unit with a comparable model.

To obtain service under the terms of this warranty,
call Toll Free [phone].

THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN THE UNITED STATES AND DOES NOT COVER:

• Damages from improper installation.

• Defects other than manufacturing defects.

• Damages from misuse, abuse, accident, alteration, lack of proper
care and maintenance, or incorrect current or voltage.

• Damage from service by other than an authorized dealer or
service center.

This warranty gives you special legal rights and you may also have other
rights to which you are entitled which may vary from state to state.

FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 43