FG_24LConvecOvenmanual 10/11/06 2:25 PM Page 1
Wolfgang Puck
24L Convection Oven with Rotisserie
Use and Care
I M P O R T A N T N O T I C E
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: 1-800-275-8273 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 (800) 275-8273
Model WPSSCO24 Printed in China REV 2.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
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FG_24LConvecOvenmanual 10/11/06 2:25 PM Page 5
Table of Contents
Important Safeguards
1
2
3
Additional Safety Information
About Wolfgang Puck
Know Your Convection Oven
Using Your Oven
5
7
8
9
Before Your First Use
Operation
Convection Baking
10
Convection Baking Tips
Defrosting/Slow Cooking
11
12
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
Roasting
13
14
15
16
Rotisserie Roasting
Rotisserie Chart
Broiling
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!
Care and Cleaning
Recipes
17
18
Limited Warranty
Contact Information
40
back
3
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FG_24LConvecOvenmanual 10/11/06 2:25 PM Page 7
Crumb Tray
Know Your
Convection Oven
Drip/Roasting/
Bake Pan
Broiling rack
Only use in
combination
with the Drip
pan (see figure
below)
Convection Fan
(rear of oven)
Pizza/Dehydrating
Rack
Baking Rack
Temperature
Control
Function
Selector
Timer
Rotisserie
Removal Tool
Rotisserie
Spit
Rotisserie
Forks
Red Power
Indicator Light
Green Preheat
Light
Place Broiling rack into
Drip Pan when using the
Broil function.
5
6
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 9
Using Your Oven
Using Your Oven cont’d
Temperature Control
Rotisserie Spit with Forks
Used to hold food for rotisserie roasting.
See figure 4.
Choose the desired or recommended
temperature up to 450˚.
Timer Control
Rotisserie Spit Tool
When you turn the knob to the left (counter-
clockwise) 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.
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.
Figure 1
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.
Function Control
Before Your First Use
Select desired cooking function (Defrost,
Slow Cook, Bake, Roast/Pizza, Rotisserie, Broil).
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.
Figure 2 - incorrect rack
position
Oven Rack
Used in one of three positions for defrosting,
slow cooking, baking and proofing.
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.
Facing Up
Facing Down
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.
Note: never use rack facing down or drip pan
in bottom rails except when using rotisserie
function. (see figures 2 and 3)
Figure 3 - correct rack
position
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.
Broil Rack
Place broil rack into drip/baking pan and slide
into top rack position as referenced in figure 1.
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.
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)
Figure 4
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.
7
8
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 11
Operation
Convection Baking
Caution: Appliance surfaces are hot during and after use! Do not place
anything on top of this appliance.
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 convection fan is programmed to operate on Bake, Defrost,
and Slow Cook. To bake without convection, select the Roast/Pizza
function.
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.
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.
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 accom-
modate a larger cut of meat or poultry on the drip pan, place the pan on
top of the bottom rails, not in them .
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.
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.
1
Place the oven rack or baking pan in the desired rack position. If
using the lowest position the rack should be facing up.
•
Any oven-safe baking pans or casserole dishes are suitable for the
convection oven.
2
3
4
Set the Temperature Control to the recommended temperature.
Set the Function Control to “Bake”.
•
•
Choose bakeware made of metal, oven-proof glass or ceramic.
Set the Time Control to the shortest baking time in the recipe and
check for desired doneness.
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.
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)
Muffins:
Pies:
Cookies:
350° - 375°
350°
350°
Cakes:
Cheesecake:
Quick Bread:
325°- 350°
275°
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.
9
10
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 13
Convection Baking Tips
Defrosting
1
Your Wolfgang Puck Convection Oven can bake up to 25% percent
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.
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.
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.
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
1
Place the drip/baking pan in the bottom rails of the oven.
Place the oven rack in middle position facing up.
Place the food to be defrosted on the center of the oven rack.
Set the Temperature Control to “0”.
2
3
4
5
6
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.
Set the Function Control to “Defrost”.
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.
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.)
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.
6
7
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.
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.
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.
3
4
5
Set the Temperature Control to 250°.
Set the Function Control to “Slow Cook”.
Set the Time Control to “Stay On” and follow recipe instructions for
time.
8
9
Always distribute the food evenly around the inside of the oven.
Give equal space around the pans as well as above and below.
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.
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.
11
12
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 15
Roasting
Rotisserie 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.
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.
1
Place the drip/roasting/baking pan on top of the bottom rails in the
oven. Do not insert in the oven rails itself.
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 7 pounds. It is not necessary
to preheat the oven for rotisserie roasting.
2
3
Place the meat fat side up in the drip/roasting/baking pan (unless
otherwise directed).
Preheat the oven to 375° F. (325° when not using the
drip/roasting/baking pan.)
Warning: Never use your Rotisserie without the drip/baking pan in the
bottom rails of the oven.
4
5
Set the Function Control to Roast/Pizza.
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.
Set the Time Control to the shortest time. If more than 2 hours, set
to “Stay On” and check after the shortest time.
2
3
4
Slide the pointed end of the rotisserie spit through the center of the
food to be cooked.
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.
Place the other rotisserie fork on the other end of the rotisserie spit
with the tines facing the roast.
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.
Food Type
Weight (lbs)
Time / Lb
Thermometer
Beef
Sirloin Tip/Top Round
3 - 8
20 - 22min
23 - 24 min
25 - 27 min
Rare 120 - 130
Med 140 - 150
Well 160 - 170
Eye Round
3 - 6
3 - 6
18 - 20min
21 - 23 min
24 - 26 min
Rare 120 - 130
Med 140 - 150
Well 160 - 170
5
6
Season or baste the roast as desired.
Put the pointed end of the rotisserie spit into the rotisserie drive
socket located on the right interior wall of the oven.
Standing Rib
20 - 22min
23 - 24 min
25 - 27 min
Rare 120 - 130
Med 140 - 150
Well 160 - 170
7
Place the grooved end on the spit support on the left interior wall of
the oven.
Pork
Loin (bone in)
Loin (boneless)
Fresh Ham
3 - 6
3 - 8
4 - 8
25 min
15 min
25 min
170
170
170
8
9
Set the Temperature Control to “MAX”.
Set the Function Control to “Rotisserie”.
Smoked Ham
10 Set the Time Control to the shortest time. If more than 2 hours, set
Fully cooked/w bone
to “Stay On” and check after the shortest time.
Half
Whole
6 - 8
12 - 16
15 min
15 -17 min
140
140
11 When the roast is done, turn the Temperature Control to “0” and the
Time Control to “Off” and unplug the oven.
Lamb
Leg
6 - 8
20 - 23 min
25 min
Med 170
Well 180
12 Remove the rotisserie spit from the oven using the rotisserie handle
included.
Poultry
13 Place the roast on a cutting board or platter and allow to stand for
Chicken (unstuffed)
Chicken (stuffed)
Turkey (unstuffed)
Turkey (stuffed)
6 - 8
20 min
20 min
15 min
20 min
180
180
180
180
10 - 15 minutes.
6 - 8
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.
up to 14 lbs
up to 14 lbs
Caution: The rotisserie spit, rotisserie forks, screws and the roast will
be hot.
These cooking times are an average and should be adjusted to individual preferences.
13
14
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 17
Rotisserie Chart
Broiling
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.
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.
Type
Weight
Setting
Time
1
Remove all accessories from the oven
Set the Temperature Control to “MAX”
Set the Function Control to “Broil”.
Chicken
3 - 4 lb.
4 - 6 lb.
MAX
MAX
1 1/2 - 2 hours
2 - 2 1/2 hours
2
3
4
Pork Roast
Roast Beef
4 - 6 lb.
3 - 5 lb.
MAX
1 1/2 - 2 hours
MAX
MAX
1 1/2 hours (rare)
1 3/4 hours (med)
2 hours (well)
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.
Cornish Hens
2 - 1.5 lbs. each
4-5 lb.
MAX
1 hour
Smoked Ham
Boneless
1 1/2 - 2 hours
6
7
When the oven is preheated place the drip/roasting/baking pan in
the upper rack position and close the door.
These cooking times are an average and should be adjusted
to individual preferences.
Set the timer for the shortest broiling time recommended.
DO NOT leave the oven unattended during broiling.
Do not exceed 7 pounds on the rotisserie spit to avoid damage to the
rotisserie motor.
Type
Weight/Thickness Desired Doneness Cooking time
Beef
Steak: Porterhouse
Sirloin, London broil,
Top round
1 inch
Rare
18 - 20 min
21 - 23 min
24 - 28 min
15 - 17 min
18 - 21 min
22 - 25 min
Medium
Well done
Rare
Medium
Well done
Hamburger
6 ounces
Pork
Chops
Ribs
Sausage
1 inch
Cut in Pieces
Links
Well Done
Well Done
Well Done
19 - 23 min
30 - 35 min
25 - 30 min
Chicken
Pieces w/ Skin
Boneless Breasts - each
Halves w/ skin - each
-
-
-
Well Done
Well Done
Well Done
20 - 25min
12 - 15 min
30 - 40 min
Fish
Fillets
Steaks
1/2 inch
1 inch
Well Done
Well Done
10 - 12 min
15 - 20 min
These cooking times are an average and should be adjusted to
individual preferences.
Turn foods halfway through cooking time.
15
16
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 19
Care and Cleaning
1
Turn the Temperature Control to “0” and the Time Control to “Off”
and unplug before cleaning.
2
3
Allow oven and accessories to cool completely before cleaning.
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
5
Clean the glass door with a cloth or sponge dampened with warm,
sudsy water and dry thoroughly.
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.
Recipes
7
8
DO NOT use cleaning agents, cleansers or metal scouring pads on
the nonstick coating as this may reduce its effectiveness.
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.
17
18
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 21
Barbecue Chicken
Chocolate Chip Cookies
4 servings
12 servings
INGREDIENTS
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 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
1 teaspoon vanilla
1 cup chocolate chips
METHOD
1
Wash the chicken well. Pat dry with a paper towel.
Rub the chicken well with Peanut oil, top and bottom.
METHOD
2
3
1
Preheat oven to 375° on bake function.
Combine all the spices in a small bowl, rub the chicken well with
the spices.
2
Arrange the nuts on the baking tray and toast for 10 minutes, turning
occasionally. Cool and chop coarsely. Set aside.
4
5
6
Tuck the tips of the wings under the chicken.
3
Sift together the flour and salt. Set aside.
Tie the legs together securely with butchers twine.
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.
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.
5
6
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.
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.
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 Debra Murray, Wolfgang Puck HSN Guest Host
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random
House, 1991)
19
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 23
All American Chicken Pot Pie
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.
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
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.
5-6 tablespoons heavy cream
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.
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
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.
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.
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)
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 25
My Favorite Tomato Sauce
Classic French Onion Soup
4 servings
6 servings
INGREDIENTS
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
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
freshly ground black pepper to taste
12 slices french bread, 1/4” thick
2 cups swiss cheese, shredded
METHOD
1
In a large saucepan, heat the olive oil over medium-high heat.
METHOD
2
Add the onion and sauté until soft, about 5 minutes. Add the garlic
and cook 1 minute longer.
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 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.
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
6
Stack the basil leaves, roll them up lengthwise, and cut across the
roll very thinly to make a chiffonade.
Stir in the basil. Whisk in the butter piece by piece, then season to
taste with salt and pepper. Keep warm.
5
6
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”.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)
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)
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 27
Rotisserie Baby Back Pork Ribs
Fennel Garlic Pork Roast
4 servings
4 servings
INGREDIENTS
INGREDIENTS
3 pounds pork loin, rib end, ready to cook
2 tablespoons Dijon mustard
1 whole slab baby back ribs
2 tablespoons olive oil
6 cloves garlic, chopped
1 tablespoon kosher salt
1 tablespoon kosher salt
1 tablespoon pepper blend or fresh cracked pepper
1 tablespoon fennel seeds
1 tablespoon fresh thyme, chopped
6 cloves garlic, minced
1/2 tablespoon fresh ground pepper
1 medium lemon
1 teaspoon crushed red pepper (optional)
1 teaspoon crushed red pepper, optional
METHOD
METHOD
1
Rinse the roast and pat dry with paper towels.
1
Rinse the ribs and pat dry with a paper towel.
2
3
Place roast on a platter, rub entire roast with Dijon mustard.
2
Thread the rotisserie spit through the slab of ribs, inserting about
every third rib.
Combine the remaining ingredients. Press them firmly on
entire roast.
3
Place ribs on a platter. Rub well with olive oil.
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.
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
6
7
Insert rotisserie spit in oven. Set the temperature to max. Turn
function dial to rotisserie and the timer to 70 - 80 minutes.
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.
When timer goes off, test the pork with a thermometer for a reading
of 170 degrees.
6
7
Insert rotisserie spit into oven.
Remove roast from oven with rotisserie removal tool; let rest at least
10 minutes before carving.
Set heat to max, set function to rotisserie, and set the timer for
40 - 45 minutes.
8
9
When timer goes off, ribs will be crispy outside, juicy and
tender inside.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Remove from oven, set on platter. Let rest for 10 minutes before
cutting them up.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 29
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
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon ground white pepper
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
METHOD
1
In a medium bowl, combine all the ingredients and mix well.
Cover with plastic wrap and refrigerate until ready to use.
1 tablespoon sevruga caviar (optional)
2
METHOD
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)
1
Place pizza stone on the middle rack of the oven. Set oven on pizza
and turn to max. Let it preheat.
2
3
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.
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
5
Bake until the crust is golden brown, 6 - 8 minutes.
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
7
Arrange the slices of salmon so that they cover the entire pizza,
slightly overlapping the raised rim. Sprinkle the chopped chives over
the salmon.
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)
25
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 31
My Mother’s Chicken
Stuffed Bell Peppers
with Tomato Sauce
My Mother’s Chicken
Stuffed Bell Peppers with
Tomato Sauce (cont'd.)
6
7
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.
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
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.
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
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)
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
5
Prepare My favorite Tomato Sauce. Set it aside and keep warm.
Place wire rack in convection oven in lowest setting. Turn dial to
bake, set temperature to 350 degrees.
27
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 33
Pizza Dough
Pizza Dough (cont'd.)
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, 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.
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
13 Transfer the pizza to a firm surface and cut into slices with a pizza
cutter or a very sharp knife. Serve immediately.
METHOD
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)
1
In a small bowl, dissolve the yeast and honey in 1/4 cup of
warm water.
2
3
In a mixer fitted with dough hook, combine the flour and the salt.
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
5
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.
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
7
8
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.
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.
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.
29
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 35
Prime Rib with Horseradish
Garlic Crust
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.
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
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
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
6
7
8
Rinse roast and pat dry.
Rub with remaining olive oil, sprinkle roast with salt and pepper.
Spread the garlic mixture over entire roast.
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.
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 37
Topping for Spicy Chicken
Pizza
Topping for Mexican Pizza
4 servings
INGREDIENTS
4 servings
3 cups mozzarella cheese, grated
2 cups fontina cheese, grated
6 plum tomatoes, sliced thin
1 cup whole cilantro leaves
INGREDIENTS
Chicken Mixture
3 cups boneless skinless chicken breast, cubed
1/2 cup olive oil
7 jalapeno peppers
1 tablespoon olive oil
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
3 1/2 tablespoons lime juice
2 teaspoons jalapeno pepper, chopped
pinch cilantro, chopped
salt
Toppings
METHOD
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
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
3
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.
4 teaspoons parmesan cheese, grated
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.
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.
4
When the pizzas are baked, remove from the oven and sprinkle with
the onion and chopped cilantro.
2
3
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.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random
House, 1991)
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)
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 39
Topping for Vegetarian Pizza
Whole Wheat Pizza Dough
4 servings
4 servings
INGREDIENTS
INGREDIENTS
3 cups mozzarella cheese, grated
2 cups fontina cheese, grated
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
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
METHOD
1
Sauté the eggplant and artichokes separately, each in 1 tablespoon
olive oil. Use more if necessary. Let cool.
1
Dissolve the yeast in the 1/4 cup of warm water and let proof.
Put flour in a food processor. Add salt. Pulse several times.
Mix the 1 cup cool water with the olive oil, honey and salt.
2
3
4
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.
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.
NOTES : The vegetables listed are the ones we usually use. You can
substitute vegetables of your choice as desired.
5
6
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.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random
House, 1991)
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)
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 41
Calzone Sandwich Ring
Triple Chocolate Fudge
Brownies
8 servings
INGREDIENTS
6 servings
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
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 pound ham, shaved thin
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.)
1 pound whole milk mozzarella cheese, shredded
1 cup fresh spinach
4 whole roasted peppers
METHOD
METHOD
1
Preheat oven to 375 degrees in convection/bake mode. Place the
oven rack in the bottom position.
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.
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.
Tip: They make a wonderful dessert cut into squares, and topped with
ice cream and/or whipped cream and chocolate sauce.
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.
Recipe Courtesy of HSN Consumer and loyal Wolfgang Puck
customer: D’Ann Matthews.
5
6
Begin by layering half the salami, then half the cheese, half the ham,
two of the roasted red peppers, then half the spinach.
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
8
Repeat the same sequence for layering meat, cheese and
vegetables.
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
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 43
Raspberry Almond Squares
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.
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 )
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.
METHOD
1
Preheat oven to 350 degrees and set function selector to bake
mode. Set timer for 30 minutes.
To obtain service under the terms of this warranty,
call Toll Free (800) 275-8273.
2
3
Spray the baking pan that comes with your oven with nonstick spray.
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.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN THE UNITED STATES AND DOES NOT COVER:
•
•
•
Damages from improper installation.
4
5
6
Spread the cake batter over the entire baking sheet.
Bake for 12 minutes.
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.
Remove from oven, spread the raspberry jam over the entire cake.
Top with reserved crumbles, and sliced almonds.
•
7
8
Bake for an additional 10 minutes.
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.
Remove from oven and let cool. Cut into squares.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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