Trussing Chicken; Warm Function; Helpful Hints - Wolfgang Puck BROR1000-A4 Use And Care Manual

Trussing Chicken

Items needed to truss chicken: 2 feet butchers twine (approximate)
Scissors or knife
1
Place the chicken on a cutting board
breast up. Place twine under wings
of the chicken then pull the twine
evenly between legs and breast.
3
Run the twine under the end of the
chicken legs.
5
Run Rotisserie Rod through the
cavity of the chicken. Then secure
the Rotisserie Tine between the legs
and into the back of the chicken
and tighten down the screw on the
Rotisserie Tine.
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2
Cross the Twine.
4
Wrap the twine up and around legs
and bring them together,
then tie the twine into a knot and
then a bow to secure.
6
Place the other Rotisserie Tine on the
Rotisserie Rod already in the chicken.
Slide down and secure the Rotisserie
Tine into both sides of the chicken
breast. Tighten down the screw on
the Rotisserie Rod.
Load chicken into oven.

Warm Function

It is not necessary to use the WARM function in pressure mode.
STANDARD Mode:
1
Ensure the SEALING LEVER is in the STANDARD position and the
VENT RELEASE VALVE is in the VENT position.
2 Place the BAKING RACK in the lower or middle rack position.
3 Set the FUNCTION KNOB to WARM.
4 Set the TEMPERATURE KNOB to 175˚F (line between 150 and 200˚F).
5
Set the TIMER KNOB as desired.

Helpful Hints

• Your oven can be used in standard conventional mode or pressure
mode. In conventional mode, there is no need to change recipe
cooking times or temperature. In pressure mode, cooking times will be
shorter depending upon type of food being cooked. See the various
cooking charts, guidelines, and recipes throughout this manual for
adjusted cooking times in pressure mode, then experiment with your
own favorite recipes.
• When roasting meats, it is always best to use the middle rack position
being sure that your food does not contact the upper heating
elements. This will ensure better carmelization of your meats.
• Always preheat your oven to the desired temperature before adding
food.
• It is not necessary to rotate foods halfway through cooking cycle as
your oven provides even heat distribution.
• Water can be added directly to the DRIP/BAKING PAN for foods such
as fish and vegetable to provide steam.
• 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.
• Always distribute the food evenly around the inside of the oven. Give
equal space around the pans as well as above and below.
• Rules of thumb when cooking in pressure mode: poultry cooks about
70% faster; roasts (beef, pork, etc.) cook about 50% faster; casseroles,
vegetables and baked goods cook about 25% faster. If you are not
sure, underestimate the cook time and check the temperature before
eating. Always cook meats to the internal temperature recommended
by the US FDA.
Note: If additional cooking time is required in Pressure Mode, place
the food back into the oven, set the VENT RELEASE VALVE back to
SEAL, and lower the SEALING LEVER to the SEAL position. Pressure
will restore immediately.
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