Wolfgang Puck BRON0118 - Manual (Page 3)

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High-Dome Cover is designed to control heat and moisture efficiently.
Important: When removing the cover from the oven during or after cooking,
lift the cover away to avoid contact with escaping steam.
Lid Rests, located on each of the side handles of the oven body, provide a
convenient place for the cover when foods are being added to the oven.
The cover will fit on either lid rest in a horizontal or vertical position.
Oven Pan is coated enamel-on-steel. It has an 18-quart capacity and is
removable for easy cleaning in the dishwasher or the sink. Food can be
stored in the oven pan with the cover and refrigerated.
Oven Body holds the oven pan for cooking. Its double-wall construction
and wrap-around heating elements provide for even cooking and insulation
to hold in heat and keep kitchen cool. Important: Do not place food directly
in the oven body.
Oven Rack With Handles is chrome-plated and fits into oven pan for most
cooking. Handles are convenient for removing large items from the oven
pan and fold down for compact storage.
Flat Oven Rack can be used in combination with the oven rack with handles
in the oven pan. The flat rack slides on top of the the handles of the oven
rack with handles for two level cooking. If space allows, baked goods should
be placed on the flat rack fitted on the handles of the oven rack with handles
so that they are positioned in the center of the oven. For best results, do not
cook two levels of baked goods at the same time.
Temperature Control has adjustable temperatures from 150° to 450°. The
thermostat automatically cycles on and off to maintain the selected setting
inside the portable oven.
Power-On Light is illuminated when the unit is plugged in and stays onuntil
the unit is unplugged.
Cooking Chart and Baking Chart are printed directly on the oven body as a
quick reference for cooking and baking a variety of foods. More detailed
information is provided in this manual.
Steam and Serve Set converts your Portable Oven into a professional steam
and serve table. The four-piece set includes three 4-quart stainless steel pans
and a frame.
Roasting Guide
M ME EA AT T W WE EIIG GH HT T((L LB BS S..)) T TE EM MP PE ER RA AT TU UR RE E M MIIN N../ /L LB B.. B B E E E E F F Standing Rib Roast 4-6 325˚ 20-25 Sirloin Tip 3-5 350˚ 20-25 Tenderloin 3.5 - 4 450˚ 8-12 Pot Roast 4-6 300˚ 30-40 L L A A M M B B Leg 5-8 350˚ 25 Shoulder, boneless 3-4 350˚ 25 P P O O R R K K Loin Roast 3-5 350˚ 25-30 Chops 4-5 325˚ 15-20 S S M M O O K K E E D D Ham, bone in 10-15 325˚ 20-25 P P O O R R K K Ham, boneless 8-12 325˚ 15-20 Ham, cooked 5-10 325˚ 13-28 V V E E A A L L Loin 4-6 325˚ 30-35 Shoulder 3-5 325˚ 30-35 P P O O U U L L T T R R Y Y Chicken, whole 3.5 - 5 350˚ 15-17 Chicken, whole 6-8 350˚ 18-20 Chicken, pieces 6-8 350˚ 8-10 Cornish Hens (4) 3.5- 4.5 400˚ 15-20 Turkey, fresh 10-14 350˚ 15-20
F F O OO OD D T TEE M M P P E E R R A A T T U U R R E E M M II N N U U T T E E S S Baked Potatoes 350-400˚ 50-60 Winter Squash 400˚ 45-60 Baked Apples 350˚ 35-45 Muffins 425˚ 15-20 Quick Bread 375° 65-75 Yeast Bread 400˚ 40-45 Yeast Rolls 400˚ 18-20 Brownies 350˚ 25-30 Cookies 350˚ 11-13 Sheet Cake 350˚ 40-45 Cheesecake 325˚ 50-60 Custard Pie 350˚ 50-60 Fruit Pie 425˚ 45-50 Pastry Shell 425˚ 10-13 Pizza (9-inch) 425˚ 20-25
Baking Guide
Know Your Portable Oven
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High-Dome Cover
Oven Pan
Cooking Chart
Baking
Chart
Lid Rest
Power-On Light
Temperature Control
Rack With
Handles
Flat Rack
Oven Body
Steam and
Serve Set