To begin taking meals from Ordinary to Extraordinary, check out Marian Getz, Pastry Chef for Wolfgang Puck, demonstrate the basics of operating your brand new Wolfgang Puck Pressure Oven!
In this video, Marian demonstrates the Rotisserie Series model. General operation of all models is the same. Please refer to the Instruction Manual that accompanied your Pressure Oven for further instructions.
Helpful Hints & Tools
Adjusting Temperature and Time For Your Favorite Recipes
To help get your started making your favorite recipes, check out these delicious sample recipes or check out the conversion chart. As general rules of thumb, when cooking in pressure mode, poultry cooks 70% faster; roasts (beef, pork, etc.) cook 50% faster; casseroles, vegetables and baked goods cook 25% faster. If you are not sure, underestimate the cook time and check the temperature before eating. It's easy to pop it back in for a few more minutes if more cook time is needed. You’ll love cooking your favorite recipes faster and with enhanced flavor!
Standard bakeware can be used in the Wolfgang Puck Pressure Oven. For best results, we recommend bakeware made of metal, oven-proof glass or ceramic.
- Wolfgang Puck Pressure Oven Original and Rotisserie Series: Use
bakeware with a width that does not exceed 14" and the depth should not
The Vent Release Valve
You’ll notice at the top of your Wolfgang Puck Pressure oven there is a vent release valve. It lies loosely on the valve stem by design. When setting, grasp the finger grip and move the pointer to desired position, either vent or seal. During cooking, you may hear air escaping from the vent release valve. This is normal!
Caution: The released steam and the oven may get hot during the cooking process. We suggest wearing oven mitts when working with hot surfaces.
How do I use the pressurize setting on my oven?
Before operating, please read the Instruction Manual. After pre-heating the oven insert your food, close the pressure lock sealing lever, and seal the vent release valve. Before opening the oven, make sure to vent the steam release valve. Use caution, food and oven may be hot.
How do I know when the oven is pre-heated?
The green “ready light” Illuminates when the oven has preheated to the set temperature, and will cycle on and off during the cooking cycle while maintaining the set temperature.
My Preheat light turns on and off; is that normal?
The green ready light turns on when your oven is preheated and ready to go. You may notice that it cycles on and off during the cook cycle. This is normal. When the light is off, the sealed oven chamber is still at the recommended temperature.
Why does the door appear slightly open when cooking in standard mode?
When cooking in STANDARD Mode (without pressure) the door will remain slightly ajar on the handle side to allow the oven to vent freely during cooking.
May I open my oven during the cooking process?
Yes, you can open your oven during the cooking process just be sure to vent the release valve first to release the steam before opening the sealing lever. And don’t worry, the heat and pressure will build back up very quickly once you re-seal the oven to continue cooking.
My Wolfgang Puck Pressure Oven gets hot during cooking. Is this normal?
Yes, similar to other ovens, the Pressure Oven will get hot while in use. Please use caution when touching the oven surfaces.
Do I need to rotate my food during cooking?
There is never a need to rotate your food in the oven. Your food will emerge beautifully cooked through. You will even find that it can brown and caramelize without any fuss!
Do I need to thaw my foods?
For better results you should always cook food that has been thoroughly thawed. The only exception is when baking packaged frozen dinners and or pizzas. Follow the manufacturer’s instructions for required time.
How do I know if my oven is sealed or vented?
You will notice an arrow engraved on the vent release valve. When cooking in PRESSURE mode, make sure to set that arrow in the SEAL position. When ready to vent, set the arrow in the VENT position and wait for the pressure to dissipate. Use caution as the valve, oven and the steam releasing may be hot.
My food did not cook as quickly as expected. Why?
If you do not see the expected time savings when cooking in pressure mode, check to be sure the Sealing Lever is in the "Seal" position and the Vent Release Valve is in the "Seal" position. When you are done cooking and "Vent" the valve, you should hear the hiss of steam releasing. If you do not, the oven was not properly sealed.
Can I use my normal pans in this oven?
Yes, standard bakeware can be used in the Wolfgang Puck Pressure Oven. For best results, we recommend bakeware made of metal, oven-proof glass or ceramic. The width should not exceed 11 1/2" and the depth should not exceed 9 1/2".
How do I use the Rotisserie Function in the Rotisserie Series?
Simply slide the solid end of the rotisserie rod through the center of the food and attach the tine facing the roast. Adjust the roast so that it is centered and tighten the screws. When cooking poultry, secure legs and wings to the body with string to make the roast as compact as possible for smooth movement of the rotisserie. Place the drip pan on the rails to catch drippings. Put the solid end of the rod in the drive socket on right interior wall of the oven. Place the grooved end of the rotisserie on the left interior wall of the oven. When your roast is complete, use the rotisserie removal tool to safely remove the hot food. *Reminder: this feature is only available in the Wolfgang Puck Pressure Oven Rotisserie Series*