Convection Baking Tips; Function: Slow Cook - Wolfgang Puck Professional Series Use And Care Manual

HSN29LDigOvenanual 10/3/07 2:49 PM

Convection Baking Tips

1 Your Wolfgang Puck Bistro 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 (as much as 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 thermostat that
you can keep in the meat to monitor the temperature 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 manufacturers
instructions for required time. If the manufacturer does not
recommend using convection bake, simply switch your function
selector to BAKE2.
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 mode. 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.
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Function: Slow Cook

During SLOW COOK function, the bottom heating
elements cycle on and off to maintain the selected
temperature while the top heating elements remain
off. The convection fan will run during the SLOW
COOK mode.
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 Temperature 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.
NOTE: The Drip/Baking pan should always be removed from oven
when slow cooking as it will interfere with the flow of hot air from
the bottom elements.
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