Wolfgang Puck BRON0118 manual Cooking Tips, General Cooking

Cooking Tips

This Portable Oven cooks and bakes at approximately the same tempera- tures and in the same time as a standard oven. Use the charts and recipes given as a guide to make similar-type recipes. Check 5 to 10 minutes before estimated finishing time to insure perfect results. Make notes of any needed adjustments for the next time.

General Cooking

•For best results, dry-cook tender cuts of meat. Do not add liquid until the last 30 minutes of cooking.

•Simmering less tender cuts of meat will make them more tender. Adding a gravy or sauce will provide extra flavor.

•Because meat and poultry vary in size and shape, use a meat thermometer to achieve the desired degree of doneness.

•As with all covered portable ovens, meats will not brown during the cooking process. To achieve browning, sear meat in a separate skillet on your stovetop prior to cooking in your portable oven. Add a small amount of oil or butter to the skillet and sear meat for a few minutes per side until lightly browned.

Baking

•Always place baking pans or casserole dishes on one of the racks and then in the oven pan. Never place pans on the bottom of the oven pan.

•If space allows, use the flat rack fitted on the handles of the oven rack with handles to position casserole dishes and baking pans in the center of the oven for more even baking.

•You can bake two loaves of bread or cook a meat and a vegetable at one time.

•The oven pan will easily accommodate three 1 1/2-quart casserole dishes. This is ideal for preparing a complete meal such as meat, potatoes and a vegetable.

•To make clean-up easier, place foods that may boil over (like fruit pies and casseroles) on a cookie sheet before positioning on the rack.

•Convenience foods can be baked in the portable oven. Place container on the oven rack with handles or the flat rack fitted on the handles of the oven rack. Follow package directions.

•The portable oven accommodates the following size baking pans:

1 - 12-cup muffin pan

1 - 6-cup jumbo muffin pan

2 - 12-cup mini muffin pans

1 - 8-, 9- or 10-inch pie plate 1 - 14”x 8”x1/2” baking sheet 1 - 13”x9”x2” baking dish

1 - 8- or 9-inch square baking pan

1 - 10-inch bundt pan or angel food pan

•Metal pans are preferable to glass for baking because they reflect and transfer heat better. Glass can be used if desired, but the bottom crust will not be as brown.

Steaming

•Steaming is an easy way to cook tasty, nutritious and healthy foods without added fats.

•Preheat portable oven to 450°. Pour 1 quart of boiling water in bottom of oven pan. Place food in a pan placed on the oven rack. Steam according to recipe directions.

Slow Cooking

•For slow cooking, brown meat and vegetables in a separate skillet before adding to portable oven. Add liquid and set the portable oven temperature to 250°.

•Always keep food covered; stirring is not necessary.

•Cut meat and vegetables into uniform-size pieces for even cooking.

•Little moisture escapes from the portable oven during cooking, so add liquid sparingly.

•To convert a standard recipe to slow cooking, double the time and decrease the oven temperature to 250°.

•When slow cooking meats and poultry, it is not necessary to use the rack. The low temperature will keep the meat from sticking to the pan.

Warming

•Use the steam and serve set for warming foods and serving buffet-style. (See detailed instructions, page 7.)

8 9