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IMPORTANT NOTICE
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: 1-800-275-8273.
Please read operating instructions
before using this product.
Please keep original box and packing materials
in the event that service is required.
Convection
Toaster Oven
with Rotisserie
Manual
W.P. APPLIANCES, INC.
Toll Free (800) 275-8273 Email address: wpappliances@wphousewares.com
Website: www.wolfgangpuck-kitchenware.com
Model BTOBR0010 Printed in China REV 1.0
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Important Safeguards Important Safeguards (cont.) When using electrical appliances, basic safety precautions should always be 19 Use extreme caution when removing trays or disposing of hot grease or other followed, including the following: hot liquids. 20 Do not place any of the following materials in the oven: cardboard, plastic, 1 Read all instructions. paper, or anything similar. 2 Do not touch hot surfaces. Use handles or knobs. 21 Do not store any materials, other than manufacturers recomme
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Table of Contents Important Safeguards 1 Additional Safety Information 2 About Wolfgang Puck 3 Know Your Convection Oven 5 Using Your Oven 6 Before Your First Use 7 Save These Instructions 8 Operation 8 Baking 9 Wolfgang Puck, owner of the famous Defrosting/Slow Cooking 10 Spago restaurants and one of the most influential Roasting 11 chef-restauranteurs in America, is credited with Rotisserie Roasting 12 reviving California’s rich culinary heritage. His Rotisserie Chart 13 cooking innovations, a
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Know Your Using Your Oven Convection Oven Please familiarize yourself with the following oven functions and accessories prior to the first use: Temperature Control: Baking Rack Temperature Choose the desired or recommended Control temperature up to 450˚. Function Time Control: Selector When you turn the knob to the left (counter- clockwise) to the “Stay On” position, the oven Figure 1 Timer will remain on until it is manually shut off. To activate the timer, turn the knob to the right (clockw
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Using Your Oven (cont.) Important Notice Regarding Use of Pizza Stone Crumb Tray: Slides underneath the bottom heating element to catch crumbs. 1 The enclosed Pizza Stone must only be used for making pizza or bread. Rotisserie Spit with Forks Used to hold food for rotisserie roasting. 2 Do not use your pizza stone in temperatures higher then 425ºF. Rotisserie Spit Tool 3 Your stone can be cleaned by placing it on the bottom rack Used to place or remove the food from the rotisserie motor in the
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Baking Defrosting In baking mode the bottom heating elements operate at full power and the top The heating elements do not operate for this function. For defrosting, the heating elements operate at 50% power. The heating elements will cycle on and convection fan circulates air to thaw food in a shorter period of time than off to maintain the selected temperature. The Convection fan will operate during conventional methods of defrosting. the Bake cycle. Important: Defrosted foods should be cooke
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Roasting Rotisserie Roasting The top and bottom heating elements cycle on and off to maintain the selected The top heating elements cycle on and off to maintain the maximum temperature. The convection fan remains off during the Roast cycle. temperature in the oven while the spit continually turns. The convection fan will remain off during rotisserie roasting. 1 Place the broiling/roasting rack in the drip/baking pan. Rotisserie roasting is a healthy way to cook meats because the slow-turning
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Rotisserie Chart Broiling Use the following chart as a guide for rotisserie roasting. Use a reliable meat The top heating elements cycle on and off to maintain the maximum temper- thermometer for the most accurate results. Roasts should stand for 10 to 15 ature in the oven. For best results, the oven should be preheated for 10 minutes minutes before carving. During this time they will continue to cook, increasing before adding the food to be broiled. The fan will not run in the broil mode. the
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Care and Cleaning Barbecue Chicken 1 Turn the Temperature Control to “0” and the Time Control to “Off” and 4 servings unplug before cleaning. INGREDIENTS 2 Allow oven and accessories to cool completely before cleaning. 1 4 lb whole chicken 3 Clean the outside of the oven with a damp cloth and dry thoroughly. 1 teaspoon peanut oil Clean stubborn stains with a nonabrasive liquid cleaner. Rinse and dry 1 tablespoon kosher salt thoroughly. Do not use metal scouring pads or abrasive cleaners that w
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All American Chicken Pot Pie Chicken Pot Pie (cont.) 6 servings 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 INGREDIENTS until lightly browned but not yet cooked through, 2 to 3 minutes. With Crust a slotted spoon, remove the chicken to a mixing bowl. Leave the 2 cups all-purpose flour butter and oil in the skillet. 2 tablespoons chives – snipped 3 In the same skillet over medium-high heat, sauté the carr
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Chocolate Chip Cookies Classic French Onion Soup 12 servings 6 servings INGREDIENTS INGREDIENTS 1 cup walnut or pecans 3 tablespoons safflower oil or olive oil 1 3/4 cups cake flour 4 medium onions – peeled and thinly sliced 1/2 teaspoon salt 1/2 cup port wine 6 ounces unsalted butter – at room temperature 8 cups chicken stock 3/4 cup brown sugar 1 sprig thyme 1/2 cup sugar 1 bay leaf 1/2 teaspoon baking soda 1 stalk celery 2 teaspoons warm water salt to taste 1 egg freshly ground b
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My Favorite Tomato Sauce Fennel Garlic Pork Roast 4 servings INGREDIENTS 4 servings 3 pounds Pork loin, rib end, Ready To Cook INGREDIENTS 2 tablespoons Dijon mustard 1/4 cup extra virgin olive oil 6 cloves garlic – chopped 2 small onions – peeled, trimmed, and minced 1 tablespoon kosher salt 6 cloves garlic – minced 1 tablespoon pepper blend or fresh cracked pepper 2 tablespoons tomato paste 1 tablespoon fennel seeds 4 pounds Roma tomatoes – peeled, seeded, and diced 1 teaspoon crus
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Dill Cream Pizza with Smoked Salmon and Caviar 4 servings INGREDIENTS 1 8-inch pizza 1 1/2 cups sour cream INGREDIENTS 3 tablespoons shallots – minced 2 tablespoons fresh dill – chopped 6 ounces pizza dough (See Recipe, p. 27) 1 1/2 tablespoons fresh lemon juice 1 tablespoon Chile and garlic oil 1/4 teaspoon ground white pepper 1/4 cup red onion – thinly sliced 2 tablespoons dill cream (See Recipe, p. 23) 2 1/2 ounces smoked salmon – thinly sliced METHOD 1 teaspoon fresh chives – chopped 1
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My Mother’s Chicken My Mother’s Chicken Stuffed Bell Peppers Stuffed Bell Peppers with Tomato Sauce with Tomato Sauce (cont.) 6 Rinse the peppers under cold running water. Wipe them dry. Cut the 6 servings top 1 inch from each pepper, keeping the stem in tact, and reserve INGREDIENTS the tops. With your fingers and, if necessary, with the tip of a small 2 whole chicken legs (skinned & boned) – cut into even chunks sharp knife or a teaspoon, remove the core and seeds from each 1/2 cup extra
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Pizza Dough Pizza Dough (cont.) 4 servings 11 Lightly brush the inner circle of the dough with oil and arrange the toppings of your choice over the inner circle. INGREDIENTS 12 Using a lightly floured baker’s peel or a rimless flat baking tray, 1 package active dry yeast slide the pizza onto the baking stone and bake until the pizza crust 1 tablespoon honey is nicely browned, 10 to 12 minute. Remember that the oven is very 1 cup warm water hot and be careful as you move the pizza into and
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Prime Rib with Prime Rib with Horseradish Garlic Crust Horseradish Garlic Crust (cont.) 13 When timer goes off check meat for doneness, 125 degrees for rare. 6 servings Cook to desired doneness. For instance if you desire medium, cook INGREDIENTS for 10 minutes longer on rotisserie. Turn the heat off and let the roast 1 large head of garlic spin on rotisserie for 10 minutes longer without heat, before removing from oven and putting it on a platter. 1/4 cup olive oil 1/4 cup prepared white hors
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Rotisserie Baby Back Pork Ribs Topping for Mexican Pizza 4 servings 4 servings INGREDIENTS INGREDIENTS 1 whole slab baby back ribs 3 cups mozzarella cheese – grated 2 tablespoons olive oil 2 cups fontina cheese – grated 1 tablespoon kosher salt 6 plum tomatoes – sliced thin 1 tablespoon fresh thyme – chopped 1 cup whole cilantro leaves 6 cloves garlic – minced 7 jalapeno peppers 1/2 tablespoon fresh ground pepper 2 cups roasted red peppers – sliced 1 medium lemon 1/2 cup roasted garlic
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Topping for Spicy Chicken Pizza Topping for Vegetarian Pizza 4 servings 4 servings INGREDIENTS INGREDIENTS Chicken Mixture 3 cups mozzarella cheese – grated 3 cups boneless skinless chicken breast – cubed 2 cups fontina cheese – grated 1/2 cup olive oil 2 cups artichoke hearts – sliced and cooked 1 tablespoon olive oil 2 cups eggplant – sliced and sauteéd 3 1/2 tablespoons lime juice 4 teaspoons parmesan cheese – grated 2 teaspoons jalapeno pepper – chopped 1/4 cup mozzarella cheese – grated
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Whole Wheat Pizza Dough Triple Chocolate Fudge Brownies 4 servings 6 servings INGREDIENTS INGREDIENTS 1 package fresh or dry yeast 2 cups cold milk 1/4 cup warm water 1 3-oz. pkg. instant chocolate pudding (I like to use chocolate fudge) 3 3/4 cups whole wheat flour 1 18.25-oz. box chocolate cake mix (I use various chocolate, 1 cup cool water chocolate fudge mixes) 1 tablespoon olive oil 1 12-oz. pkg. chocolate chips (I use various variations, regular, minis, 1 tablespoon honey milk chocola
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Calzone Sandwich Ring Calzone Sandwich Ring (cont.) 8 servings 8 Repeat the same sequence for layering meat, cheese and vegetables. INGREDIENTS 9 Roll out the last dough. Place on top of spinach. Press the seams 2 1 pound dough (You may use Bridgford Frozen Dough thawed, or make together of the last dough and the first dough. 2 1- lb dough from Scratch) – formed into balls. One large and 2 small 10 Brush good with olive oil. 3 tablespoons extra virgin olive oil 1 pound hard salami – shaved
