Wolfgang Puck WPSSCO24 - Manual (Page 7)

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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.
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 13