Wolfgang Puck BTOBR0010 manuel d'utilisation

IMPORT ANT 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. T oll Free (800) 275-8273 Email address: wpappliances@[...]

Additional Safety Information This appliance is equipped with a polarized plug. This type of plug has one blade wider than the other . The plug will fit into an electrical outlet only one way. This is a safety feature intended to help reduce the risk of electrical shock. If you are unable to insert the plug into the outlet, try reversing the plug. [...]

T able of Contents 3 Wolfgang Puck, owner of the famous Spago restaurants and one of the most influential chef-restauranteurs in America, is credited with reviving California’s rich culinary heritage. H i s cooking innovations, a result of blending fresh California ingredients with his classical French techniques, are enjoyed by world leaders, st[...]

Know Y our Convection Ov en 5 6 Please familiarize yourself with the following oven functions and accessories prior to the first use: Temperature Control: Choose the desired or recommended temperature up to 450˚. Time Control: When you turn the knob to the left (counter- clockwise) to the “Stay On” position, the oven will remain on until it is[...]

Oper ation Caution: Appliance surfaces are hot during and after use! • The convection fan is programmed to operate on Bake, Slow Cook and Dehydrate. • Be sure that the T emperature Control is set to “0” and the T ime Control is set to “Off” before plugging the cord into the outlet for use and when unplugging the oven after use. • Set [...]

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 slo[...]

Food Type Weight (lbs) Time / Lb Thermometer Beef: Roast at 350ºF Sirloin Tip/Top Round 3 - 8 20 - 22min Rare 120 - 130 23 - 24 min Med 1 40 - 150 25 - 27 min W ell 160 - 170 Eye Round 3 - 6 18 - 20min Rare 120 - 130 21 - 23 min Med 1 40 - 150 24 - 26 min W ell 1 60 - 170 Standing Rib 3 - 6 20 - 22min Rare 120 - 130 23 - 24 min Med 1 40 - 150 25 -[...]

Rotisserie Chart Use the following chart as a guide for rotisserie roasting. Use a reliable meat ther mometer 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 ther mometer reading about 10 degrees. Hint: For crisper chickens prior to rotisserie r[...]

Car e and Cleaning 1 Tu rn the T emperature 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[...]

All American Chick en 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 chick[...]

Classic F r ench 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 I[...]

F ennel Garlic P ork Roast 4 servings INGREDIENTS 3 pounds Pork loin, rib end, Ready T o 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. [...]

23 24 Pizza with Smok ed Salmon and Caviar 1 8-inch pizza INGREDIENTS 6 ounces pizza dough (See Recipe, p. 27) 1 tablespoon Chile and garlic oil 1/4 cup red onion – thinly sliced 2 tablespoons dill cream (See Recipe, p. 23) 2 1/2 ounces smoked salmon – thinly sliced 1 teaspoon fresh chives – chopped 1 tablespoon sevruga caviar – optional ME[...]

My Mother’ s Chick en Stuf fed Bell P eppers with T omato Sauce (cont.) 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 pepp[...]

Pizza Dough (cont.) 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 ho[...]

Prime Rib with Horser adish Garlic Crust (cont.) 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. T urn the heat off and let the roast spin on rotisserie for 10 minutes longer without heat, before removing from oven and puttin[...]

Rotisserie Baby Back P ork 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 Threa[...]

T opping for V egetarian 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 par mesan cheese – grated 1/4 cup mozzarella cheese – grated 1 teaspoon fresh oregano – chopped METHOD 1 Sauté the eggplan[...]

T riple 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 , et[...]

Calzone Sandwich Ring 8 servings INGREDIENTS 2 1 pound dough (Y ou may use Bridgford Frozen Dough thawed, or make 2 1- lb dough from Scratch) – for med 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[...]

39 Raspberry Almond Squar es 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 – (Y ou 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 bak[...]

Recipe Notes Recipe Notes[...]