Operating instructions

1615
Convection Baking Tips
1 Your Wolfgang Puck Convection Oven can bake up to 25% percent
faster than standard ovens using radiant heat. The fan on the side 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 (up to 25% less) than it would
be in a conventional oven. 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 convection baking, select pans with shallow sides which will
allow greater air circulation to reach you food.
4 It may be necessary to 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.
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 temper-
ature while the food is cooking. (Do not use a thermometer when
using the rotisserie to avoid damage to the interior of the oven, or
the rotisserie motor.)
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 manufacturer’s
instructions for required time. If the manufacturer does not
recommend using convection bake, simply use the STANDARD
BAKE function.
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 function. 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.
Function: Slow Cook
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°F for 4 to 12 hours. This FUNCTION will
only allow you to set the temperature between 150°F to 250°F.
1 Place the baking rack in the lowest rack position facing upward.
2 Set the FUNCTION Control to SLOW COOK.
3 Set the TEMP Control to 250°F.
4 Since the TIMER can only be set to a maximum of three hours, you
will need to manually track your time in the SLOW COOK mode, as
most recipes call for slow cooking from 4 to 12 hours.
5 Press the ON/OFF button to begin the preheating process.
6 Once preheated and the READY indicator is displayed, add your
food to the oven and use a separate kitchen timer to track the
cooking time. Place the covered casserole with food to be slow
cooked on the center of the baking rack. Do not press the ON/OFF
button after preheat as this will start the countdown timer, forcing
the oven to turn off after the displayed time has elapsed.
NOTE: The Drip Pan should always be removed from oven when
slow cooking as it will interfere with the flow of hot air from the
bottom elements
FROM TO MODE FAN
150° 250° Yes Off
TEMPERATURE °F PREHEAT CONVECTION
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