Wolfgang Puck Oven BRON0118 User Manual

IMPORTANT NOTICE  
PLEASE DO NOT RETURN TO STORE.  
If you have any problems with this unit,  
contact Consumer Relations for service  
PHONE: 1-800-275-8273.  
Please read operating instructions  
before using this product.  
Please keep original box and packing  
materials in the event that  
18-Quart  
Portable Oven  
with Buffet Server Set  
service is required.  
W. P. APPLIANCES, INC.  
Toll Free (800) 275-8273  
Email address: [email protected]  
All trademarks, service marks, and trade names (collectively the "Marks") are  
proprietary to Wolfgang Puck Inc. or other respective owners that have granted  
Wolfgang Puck Inc. the right and license to use such Marks.  
HOUSEHOLD USE ONLY  
Model BRON0118  
BRON0118 - November 2001  
Printed in China  
 
High-Dome Cover is designed to control heat and moisture efficiently.  
Important: When removing the cover from the oven during or after cooking,  
lift the cover away to avoid contact with escaping steam.  
Know Your Portable Oven  
High-Dome Cover  
Power-On Light  
Lid Rests, located on each of the side handles of the oven body, provide a  
convenient place for the cover when foods are being added to the oven.  
The cover will fit on either lid rest in a horizontal or vertical position.  
Oven Pan  
Oven Pan is coated enamel-on-steel. It has an 18-quart capacity and is  
removable for easy cleaning in the dishwasher or the sink. Food can be  
stored in the oven pan with the cover and refrigerated.  
Lid Rest  
Oven Body holds the oven pan for cooking. Its double-wall construction  
and wrap-around heating elements provide for even cooking and insulation  
to hold in heat and keep kitchen cool. Important: Do not place food directly  
in the oven body.  
Baking  
Chart  
Oven Rack With Handles is chrome-plated and fits into oven pan for most  
cooking. Handles are convenient for removing large items from the oven  
pan and fold down for compact storage.  
Cooking Chart  
Oven Body  
Temperature Control  
Flat Oven Rack can be used in combination with the oven rack with handles  
in the oven pan. The flat rack slides on top of the the handles of the oven  
rack with handles for two level cooking. If space allows, baked goods should  
be placed on the flat rack fitted on the handles of the oven rack with handles  
so that they are positioned in the center of the oven. For best results, do not  
cook two levels of baked goods at the same time.  
Temperature Control has adjustable temperatures from 150° to 450°. The  
thermostat automatically cycles on and off to maintain the selected setting  
inside the portable oven.  
Rack With  
Handles  
Power-On Light is illuminated when the unit is plugged in and stays onuntil  
the unit is unplugged.  
Flat Rack  
Cooking Chart and Baking Chart are printed directly on the oven body as a  
quick reference for cooking and baking a variety of foods. More detailed  
information is provided in this manual.  
Steam and  
Serve Set  
Steam and Serve Set converts your Portable Oven into a professional steam  
and serve table. The four-piece set includes three 4-quart stainless steel pans  
and a frame.  
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5
 
7. When food is done, turn the temperature control to OFF and unplug the  
cord from the outlet.  
8. Carefully remove the food using pot holders or oven mitts. Allow the  
portable oven to cool before cleaning. Caution: The portable oven body,  
pan, cover and rack will be hot. Always lift the cover away from you to  
avoid steam.  
Before Your First Use  
Read all instructions. Carefully unpack the portable oven and remove all  
packaging materials. Place your oven on a level surface such as a  
countertop or table. Be sure the sides, back and top of the oven are at least  
four inches away from any walls, cabinets or objects on the counter or table.  
Using the Oven Racks  
Remove all stickers from the oven except the rating label located on the  
bottom. Wipe the exterior surfaces with a clean, damp cloth or sponge and  
dry with another cloth. Remove the oven pan, steam and serve set, cover  
and racks and wash in hot, sudsy water or in the dishwasher. Rinse and dry  
thoroughly. Caution: Do not immerse the cord in water or any other liquid.  
Two racks are included for two-level cooking (such as meat on the bottom  
rack with vegetables on the top) and to elevate baked goods. Use the oven  
rack with handles alone inside the oven pan for fat-free cooking. (Prepare  
soups and stews without the oven rack.)  
We recommend a “trial run” at a high temperature to eliminate any  
protective substance or oil that may have been used for packing and  
shipping. Place the portable oven in a well ventilated area. Be sure that the  
temperature control is in the OFF position. Plug the cord into a 120-volt  
AC outlet. Set the temperature control to 450°. Operate the portable oven  
empty for about 60 minutes until odor and smoke disappear. Turn the  
temperature control to OFF, unplug the unit and allow to cool.  
For two-level cooking, place food on the oven rack  
with handles, then fit the flat rack on the handles.  
(See illustration for assembly.) Place the additional  
food on the flat rack. Two-level cooking is not  
recommended for baked goods.  
If space allows, baked goods such as pies, cakes, cookies and casseroles  
should be placed on the flat rack fitted on the oven rack with handles. This  
will position them in the center of the oven and improve heat circulation.  
To avoid scratching, marring, discoloration or fire hazard, do not store  
anything on top of the oven, especially during operation.  
Using the Steam and Serve Set  
Using Your Portable Oven  
A four-piece Steam and Serve Set is included to convert your Portable Oven  
into a professional steam and serve table. The set includes three 4-quart  
stainless steel pans and a frame. You can keep up to three different foods  
warm for serving.  
1. Be sure that the temperature control is in the OFF position. Plug the cord  
into a 120 volt, AC outlet.This appliance requires 1440 watts and  
should be the only appliance operating on the circuit.  
2. Place the oven pan in the portable oven body. Place the cover on the  
oven pan.  
Place the oven pan into portable oven. Pour 2 1/2 quarts of hot water into  
the oven pan. Place frame securely on the rim of the oven pan, and insert  
stainless steel pans into frame. Cover and preheat portable oven to 450°.  
Uncover and add hot, cooked foods to pans up to 1 inch from rim. Reduce  
heat to 400° and keep covered to warm foods for up to 2 hours. Adjust  
temperature setting if necessary. If warming foods for longer than 2 hours,  
check and add more hot water. For best results, stir foods occasionally.  
3. Always preheat the portable oven prior to use. Set the temperature  
control to the desired temperature and preheat for 10 minutes.  
4. Remove the cover and store it on the lid rest. Use caution as the cover  
will be hot.  
5. Using pot holders or oven mitts, place the food in a pan on an oven rack  
and then place in the oven pan OR place the food directly in the oven  
pan. Replace the cover.  
NOTE: All containers should be in place when using the Steam and Serve  
Set. When warming foods that may stick, coat pans with nonstick cooking  
spray before filling.  
Important: Never place food or liquid directly in the oven body.  
6. Cook according to recipe instructions.  
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7
 
1 - 12-cup muffin pan  
Cooking Tips  
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  
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  
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.  
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.  
Steaming  
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.  
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  
Baking  
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 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.  
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.  
You can bake two loaves of bread or cook a meat and a vegetable at  
one time.  
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.  
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.  
Warming  
Use the steam and serve set for warming foods and serving buffet-style.  
(See detailed instructions, page 7.)  
The portable oven accommodates the following size baking pans:  
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Cooking Guide  
Baking Guide  
Temperature  
*
Meat  
Weight(lbs.) Temperature* Min./lb.  
Food  
Minutes  
50-60  
55-65  
75-90  
45-60  
35-45  
15-20  
65-75  
40-45  
18-20  
25-30  
11-13  
20-25  
50-60  
50-60  
40-45  
50-60  
50-60  
45-50  
10-13  
20-25  
BEEF  
Standing Rib  
Sirloin Tip  
Tenderloin  
Pot Roast  
4-6  
3-5  
325˚  
350˚  
450˚  
300˚  
20-25  
20-25  
8-12  
Baked Potatoes  
Sweet Potatoes  
Scalloped Potatoes  
Winter Squash  
Baked Apples  
Muffins  
350-400˚  
350-400˚  
350˚  
1
3 /2 - 4  
4-6  
30-40  
400˚  
350˚  
LAMB  
PORK  
Leg  
5-8  
3-4  
3-5  
4-6  
4-5  
8-10  
350˚  
350˚  
350˚  
350˚  
325˚  
450˚  
25  
25  
425˚  
Shoulder, boneless  
Loin Roast  
25-30  
35-40  
15-20  
to brown  
Quick Bread  
Yeast Bread  
Yeast Rolls  
Brownies  
375°  
400˚  
Rolled Shoulder  
Chops  
400˚  
Country-Style Ribs  
350˚  
Cookies  
350˚  
SMOKED Ham, bone in,  
10-15  
325˚  
20-25  
Cupcakes  
350˚  
PORK  
shankless  
Ham, boneless  
Ham, fully cooked  
Loin  
Bundt Cake  
Pound Cake  
Sheet Cake  
Cheesecake  
Custard Pie  
Fruit Pie  
350˚  
8-12  
5-10  
4-6  
325˚  
325˚  
325˚  
325˚  
350˚  
350˚  
350˚  
400˚  
425˚  
375˚  
375˚  
350˚  
15-20  
13-28  
30-35  
30-35  
15-17  
18-20  
8-10  
350˚  
VEAL  
350˚  
Shoulder  
3-5  
325˚  
1
POULTRY Chicken, whole  
Chicken, whole  
Chicken, pieces  
3 /2 - 5  
350˚  
6-8  
6-8  
425˚  
1
1
Pastry Shell  
Pizza (9-inch)  
425˚  
Cornish Hens(4)  
Duck  
3 /2 - 4 /2  
4-5  
15-20  
20-25  
12-17  
13-18  
15-20  
425˚  
Turkey, prebasted  
Turkey, prebasted  
Turkey, fresh  
10-14  
14-22  
10-14  
*always preheat prior to baking  
*always preheat prior to cooking  
10  
11  
 
CORN MUFFINS WITH JALAPEÑO  
PEPPERS AND FRESH ROSEMARY  
BUTTERMILK BISCUITS  
Makes 20 to 22 biscuits  
Makes 12 muffins  
INGREDIENTS  
2 3/4 cups all-purpose flour  
1 1/2 tablespoons sugar  
1 tablespoon plus 1 teaspoon baking powder  
2 teaspoons salt  
1/4 teaspoon baking soda  
10 tablespoons (5 ounces) chilled unsalted butter, cut into small pieces  
1/4 cup minced onion  
1 tablespoon chopped fresh or 2 teaspoons dried thyme  
1 cup buttermilk  
1 or 2 tablespoons milk or cream  
1/4 cup grated Parmesan cheese, optional  
INGREDIENTS  
1 medium ear of corn  
16 tablespoons (8 ounces) unsalted butter  
3 small jalapeño peppers, finely chopped  
2 teaspoons chopped fresh rosemary  
2 packed tablespoons light brown sugar  
1 egg  
1 teaspoon salt  
1 teaspoon baking soda  
1 cup all-purpose flour  
1 cup stoneground cornmeal  
1 1/4 cups buttermilk  
METHOD  
1. In a food processor fitted with the steel blade, combine the flour, sugar,  
baking powder, salt, and baking soda. Add the butter, onion, and thyme,  
and process until the mixture resembles fine meal. With the machine  
running, pour the buttermilk through the feed tube, just until the dough  
comes together.  
METHOD  
1. Preheat the portable oven to 425°.  
2. Cut the kernels from the ear of corn. Set aside.  
3. In a saucepan, melt 1 1/2 tablespoons of the butter. Brush medium-size  
muffin tins with some of the butter and set aside. Add the jalapeño  
peppers to the remaining butter in the pan and cook slowly for 1 minute.  
Remove from the heat. Add the corn and rosemary to the pan with the  
peppers and set aside.  
2. Turn out onto a well-floured work surface and knead lightly into a round  
ball. Roll out the dough to about 1-inch thickness, and with a 2-inch  
cookie cutter, cut out as many biscuits as you can. Repeat this procedure  
until you have used all the dough, giving you 20 to 22 biscuits. Arrange  
the biscuits, as cut, on two parchment-lined baking trays. Refrigerate for  
at least 1 hour, up to 24 hours.  
4. In the bowl of an electric mixer, cream the remaining butter with the  
sugar, then add the egg and mix well. Scrape down the sides of the mixer  
as necessary. The mixture should be light and fluffy.  
3. Preheat the portable oven to 350°.  
4. Brush the top of each biscuit with milk or cream and sprinkle with the  
Parmesan cheese, if desired. Bake one layer at a time for 25 to 35  
minutes, until lightly golden. Serve warm.  
5. Mix together the salt, baking soda, flour and cornmeal. Add to the mixer  
a quarter of the flour mixture, then a quarter of the buttermilk, mixing well  
after each addition. Continue with alternate additions of flour and  
buttermilk until all has been used.  
PRESENTATION  
6. Stir in the jalapeño and corn mixture.  
Delicious by themselves, these biscuits are great with soup or served with butter and  
honey, or your favorite preserves.  
7. Spoon the batter into the muffin tins until they are three-quarters full and  
bake for 18 to 20 minutes. A toothpick inserted in the center will come  
out clean.  
8. Let the muffins rest in the tins for about 5 minutes, then remove them  
from the pan.  
PRESENTATION  
Place in a napkin-lined basket or bowl. Serve hot with fresh unsalted butter.  
12  
13  
 
BLACK PEPPER SCONES  
Makes 18 scones  
WOLFGANG’S FAVORITE  
CHOCOLATE CAKE  
Makes one 10-inch cake  
INGREDIENTS  
4 cups plus 1 tablespoon all purpose flour  
1/2 cup sugar  
INGREDIENTS  
8 ounces bittersweet chocolate, cut into small pieces  
4 ounces unsalted butter, cut into small pieces  
5 large eggs, separated  
Pinch of salt  
2/3 cup sugar  
2 1/2 teaspoons baking powder  
1/2 teaspoon salt  
13 tablespoons (6 1/2 ounces) unsalted butter, cut into small pieces and chilled  
1 1/2 tablespoons medium grind black pepper  
2 1/2 teaspoons finely chopped lemon peel  
1 1/2 cups heavy cream plus 2 tablespoons for brushing  
METHOD  
1. Preheat portable oven to 325°. Butter, flour and line the base of a 10-inch  
METHOD  
round cake pan with parchment.  
1. Into a large bowl, sift together the flour, sugar, baking powder and salt.  
Using two knives or a pastry blender, cut in the butter until the mixture  
resembles coarse meal. Gently stir in the pepper and lemon peel. Add  
the 1 1/2 cups cream all at once and mix until the dough just comes  
together.  
2. Combine chocolate and butter in a bain marie or in a bowl over  
simmering water.  
3. Whisk together the egg yolks and all but 3 tablespoons of the sugar. Stir  
melted chocolate into egg yolks until thoroughly combined.  
2. Turn out onto a lightly floured surface and knead the dough into a ball.  
For a flakier consistency, do not knead the dough into a smooth ball. If  
smooth, the scone will be more cakelike. Wrap in plastic wrap and refrig-  
erate for at least 30 minutes, up to overnight.  
4. With an electric mixer, on medium speed, beat egg whites and salt until  
soft peaks form. Gradually beat in the remaining sugar and continue to  
whip until egg whites are stiff but not dry.  
5. Carefully fold chocolate mixture into egg whites. Pour into prepared pan.  
3. Cut the dough into three equal pieces. Working with one piece at a time,  
keeping the other two pieces covered, roll out to a circle, 6 inches in  
diameter and 1/2 inch thick.* Cut the circle into 6 wedges and arrange  
the wedges on one or two baking trays lined with parchment paper.  
Repeat with the remaining dough.  
6. Bake for about 45 minutes. Turn out onto a rack immediately. As the cake  
cools, the center will sink and crack - do not worry.  
PRESENTATION  
Dust the cake with powdered sugar and serve with unsweetened whipped cream.  
4. Preheat the portable oven to 350°. Lightly brush the scones with the  
remaining 2 tablespoons of cream and bake until golden, about 10-12  
minutes.  
* The scones can be cut out with a 2 1/2 inch cookie cutter if desired. Roll out the  
dough, cut, and place on a baking tray. Reroll the dough and continue cutting out  
circles. Proceed as in step 4.  
PRESENTATION  
Serve warm with butter, and jam if you like it.  
14  
15  
 
SUGAR DOUGH  
KEY LIME PIE  
Use this recipe with the following pie recipe.  
Makes about 1 1/2 pounds or two 9-inch tart shells  
Makes one 9-inch pie  
INGREDIENTS  
1/3 recipe Sugar Dough (see separate recipe, page 16)  
INGREDIENTS  
2 1/3 cups cake or pastry flour  
4 eggs  
1/3 cup sugar  
4 egg yolks  
1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces  
2 egg yolks  
2/3 cup sugar  
1 cup Key lime juice  
1 or 2 tablespoons heavy cream  
6 tablespoons (3 ounces) unsalted butter, cut into small pieces  
1 to 2 tablespoons sugar for carmelizing  
METHOD  
1. In a food processor fitted with the steel blade, combine the flour and  
METHOD  
sugar. Add the butter and process until the texture resembles fine meal.  
1. Preheat the portable oven to 375°.  
2. In a small bowl, whisk together the yolks and 1 tablespoon of the cream.  
Scrape into the machine and process until a ball begins to form, using  
the additional tablespoon of cream, if necessary. Remove the dough from  
the machine, and on a lightly floured surface, press down into a circle.  
Wrap in plastic wrap and refrigerate for at least 1 hour.  
2. With the Sugar Dough, line a 9-inch fluted tart tin with a removable  
bottom. Line the shell with coffee filters or parchment paper, then fill with  
pie weights or dry beans. Bake the shell for 20 minutes, or until golden  
brown around the edges. Cool the shell and remove pie weights or beans  
and papers.  
3. Use as needed.  
3. Combine the eggs, and egg yolks in a large stainless steel bowl. Whisk  
in the sugar thoroughly, then whisk in the lime juice.  
4. Place the bowl over hot but not boiling water. Whisk vigorously until the  
mixture is light and thick. It should mound on itself when a little of it is  
dropped from the whisk.  
5. Remove the bowl from the heat and distribute the butter over the top of  
the filling. When the butter has melted, fold it into the filling.  
6. Turn the mousse into the tart shell and smooth the top with a long metal  
spatula. Chill.  
PRESENTATION  
Sprinkle the additional sugar over the top of the pie and carmelize the pie under a  
very hot broiler or with a small blow torch. Remove the pie from its ring and transfer it  
to a flat serving dish, removing the metal bottom. Cut into wedges and serve.  
16  
17  
 
POACHED SALMON  
HEARTY BOLOGNESE SAUCE  
Makes about 14 cups  
INGREDIENTS  
2 medium carrots, sliced  
2 stalks celery, sliced  
1 leek cleaned & sliced  
1 sprig fresh thyme or pinch dried thyme  
1 bay leaf  
INGREDIENTS  
12 tablespoons extra-virgin olive oil  
2 pounds lean ground beef  
2 teaspoons salt  
1/2 teaspoon freshly ground black pepper  
4 teaspoons minced shallots  
2 teaspoons minced garlic  
1 teaspoon salt  
1/2 teaspoon ground pepper  
2 quarts water  
1 cup dry red wine  
2 cups dry white wine  
1 5- to 6-pound whole salmon  
10 pounds Roma tomatoes, cored, blanched, peeled, seeded and chopped  
4 tablespoons tomato paste  
6 tablespoons sugar  
METHOD  
1 bouquet garni made up of 2 sprigs each rosemary, basil, parsley,1 sprig oregano,  
2 bay leaves, 1 tablespoon black peppercorns  
2 medium onions, finely diced  
1. Place carrots, celery, and leeks in an 8-quart stock pot. Add remaining  
ingredients, except salmon, and bring to a boil. Boil for 20 minutes;  
remove from heat.  
2 medium carrots, finely diced  
2 medium celery stalks, finely diced  
4 cups chicken stock  
2. Preheat portable oven to 350°. Add poaching liquid to oven pan. Place  
salmon on rack and carefully lower into liquid. Cover and poach salmon  
for 30 minutes (cooking time should equal 10 min/inch of thickness of  
salmon at its thickest point). Liquid should never come to a boil.  
METHOD  
1. Preheat portable oven to 450°. In a large skillet on your stovetop, heat 6  
tablespoons of olive oil. Add ground beef and sauté until browned,  
breaking up the large chunks of meat as they cook. Season with salt and  
pepper. Add shallots and garlic, continue cooking for about 3 more  
minutes or until shallots are soft.  
2. Add red wine and deglaze pan, reduce until almost all liquid has been  
absorbed. Pour meat mixture into oven pan and place in portable oven.  
3. Add chopped tomatoes, tomato paste, sugar and bouquet garni. Bring  
mixture to a boil. Cover and reduce heat to 350°. Simmer for about 45  
minutes, stirring frequently.  
4. Meanwhile, in a small skillet, heat remaining 6 tablespoons olive oil. Add  
onion, carrot and celery. Sauté for about 4 minutes or until onion is  
translucent.  
5. Add sautéed vegetables along with chicken stock to meat sauce and  
simmer for another 30 minutes until meat sauce is rich and thickened.  
Season to taste, if necessary.  
NOTE: Beef bolognese sauce can be made ahead and refrigerated in a covered  
container for 2 to 3 days in refrigerator or frozen for up to 3 months.  
18  
19  
 
TORTA REGINA  
BEEF GOULASH  
Serves 6  
Makes 8 to 10 servings  
INGREDIENTS  
INGREDIENTS  
1 tablespoon caraway seeds  
2 tablespoons extra-virgin olive oil  
2 large onions, thinly sliced  
1 tablespoon sugar  
3 garlic cloves, minced  
8 ounces hazelnuts, roasted and peeled  
8 ounces bittersweet chocolate  
8 eggs, separated  
1/2 cup sugar  
Cocoa powder or melted chocolate, for decoration  
3 tablespoons sweet Hungarian parika  
1 teaspoon hot Hungarian paprika  
2 tablespoons minced marjoram  
1 teaspoon minced thyme  
METHOD  
1. Preheat oven to 350 °.  
2. Butter a 10 by 2-inch cake pan.  
1 bay leaf  
3 tablespoons tomato paste  
3. In a food processor, pulse the nuts until coarsely chopped. Reserve.  
Process the chocolate until coarsely chopped. Add to the chopped nuts.  
4 cups chicken stock or canned low-sodium broth  
2 1/2 pounds trimmed boneless chuck, cut into 2-inch pieces  
Salt and freshly ground pepper  
4. In a mixing bowl, combine the egg yolks and 1/4 cup sugar. Beat until  
light and ribbony.  
METHOD  
5. In another mixing bowl, beat the egg whites to soft peaks. Slowly add the  
remaining 1/4 cup of sugar and continue to beat until stiff peaks form.  
1. In a small skillet, toast the caraway seeds over moderate heat until  
darkened and fragrant, about 1 minute. Transfer the caraway seeds to a  
spice grinder and let cool completely, then grind to a powder.  
6. Fold the nuts and chocolate into the egg yolk mixture. Carefully fold the  
egg white into the yolk mixture. Fill the cake pan 2/3 full. Bake for 20  
minutes or until center is springy. Remove from the oven and cool on a  
baking rack. Dust with cocoa powder or decorate with chocolate  
drawings.  
2. Preheat portable oven to 450°. Pour in olive oil and heat. Add the onions  
and sugar and cook, stirring occasionally, until the onions are carmelized.  
Add the garlic and ground caraway and cook, stirring, for 1 minute. Add  
the sweet paprika, hot paprika, marjoram, thyme and bay leaf and cook,  
stirring, until fragrant, about 2 minutes.  
3. Stir in the tomato paste and then the chicken stock. Add the meat, season  
with salt and pepper. Cover and reduce heat to 350°. Simmer until the  
meat is very tender, about 2 hours.  
4. Skim off the fat, season the goulash with salt and pepper, and serve.  
NOTE: The goulash can be made ahead and refrigerated in a covered container for  
up to 2 days.  
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2. Heat a large skillet over medium high heat and add the butter and  
vegetable oil. Sauté the chicken for 2-3 minutes, until lightly browned but  
not cooked through. With slotted spoon, remove chicken to bowl.  
WOLFGANG’S  
CLASSIC CHICKEN POT PIE  
3. In the same pan over medium-high heat sauté the carrots, celery and  
mushrooms 5 minutes. With slotted spoon, remove vegetables to another  
bowl. Stir thawed pearl onions and peas into vegetables.  
Serves 6  
INGREDIENTS  
Pastry:  
2 cups all-purpose flour  
2 tablespoons snipped chives  
3/4 cup unsalted butter, chilled, cut into small pieces  
1 cup shredded sharp Cheddar cheese  
2 egg yolks  
4. Prepare the sauce: In the same pan, melt the butter over medium heat.  
Add the flour and whisk until the mixture is bubbling and smooth, about  
2 minutes. Remove from heat and gradually whisk in stock, cream, and  
thyme. Return skillet to heat, bring to a simmer, stirring constantly. Cook  
for 2 minutes until sauce has thickened and is smooth. Season with salt  
and pepper. Stir in reserved chicken and vegetables. Set aside to cool  
for about 20 minutes.  
5 or 6 tablespoons heavy cream  
5. Preheat the portable oven to 400°. Spoon cooled chicken and vegetable  
mixture into a 10-inch deep-dish pie plate. On a lightly floured surface,  
roll out the pastry into a circle 11-inches in diameter. Place pastry on top  
of chicken mixture. Trim pastry edge, fold overhang under and press  
gently all around baking dish to make a decorative edge. Reroll any  
trimmings and cut out to make a decorative design for top of pie. Brush  
pastry with beaten eggwash. Using a knife, cut 3 slits in center of pie.  
Chicken and Vegetables:  
2 tablespoons unsalted butter  
1 tablespoon vegetable oil  
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces  
2 medium carrots, cut into 1/2-inch slices  
1 stalk celery, cut into 1/2-inch slices  
1/2 pound crimini or shiitake mushrooms, sliced  
1 x 10 ounce package frozen pearl onions, thawed  
3/4 cup frozen petite peas, thawed  
6. Bake 25 to 30 minutes or until pastry is golden brown, chicken and  
vegetables are tender and filling is heated through.  
Sauce:  
6 tablespoons unsalted butter  
1/4 cup all-purpose flour  
1 1/2 cups chicken stock (see separate recipe)  
1/2 cup heavy cream  
1 teaspoon minced fresh thyme  
Salt  
Freshly ground black pepper  
1 egg with 1 tablespoon water, beaten  
METHOD  
1. Prepare the pastry: Place the flour and chives in a bowl. Using a pastry  
blender or your fingertips, work in the butter until mixture resembles  
coarse crumbs. Add the cheese and work in until just blend. In a small  
bowl, whisk together the yolks and 5 tablespoons of the cream. Sprinkle  
the yolk mixture over the pastry dough, a little at a time, stirring with a  
fork until pastry comes together. Add remaining cream if necessary.  
Knead lightly until just combined. Press pastry into a circle. Wrap in  
plastic wrap and refrigerate until needed.  
(Continued next page.)  
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RECIPE NOTES  
RECIPE NOTES  
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Care & Cleaning  
After using, unplug the power cord from the outlet. Before cleaning, allow  
LIMITED WARRANTY  
This warranty covers all defects in workmanship or materials in the mechanical and  
electrical parts, arising under normal usage and care, in this product for a period of  
12 months from the date of purchase provided you are able to present a valid proof-  
of-purchase. A valid proof-of-purchase is a receipt specifying item, date purchased,  
and cost of item. A gift receipt with date of purchase and item is also an acceptable  
proof-of-purchase. Product is intended for household use only. Any commercial use  
voids the warranty.  
the unit to cool completely.  
Remove the cover, the oven pan and the racks and steam and serve set (if  
used). Wash in warm, sudsy water or in the dishwasher.  
This warranty covers the original retail purchaser or gift recipient. During the  
applicable warranty period within normal household use, we will repair or replace,  
at our discretion, any mechanical or electrical part which proves defective, or  
replace unit with a comparable model.  
Do not use scouring pads or harsh cleaners on any part of the appliance.  
Remove cooked-on foods by using a non-abrasive cleaning pad or a nylon  
brush and non-abrasive cleaners such as Soft Scrub® or Bon Ami®. Do not  
use abrasive cleansers or steel wool as they may scratch the finish.  
To obtain service under the terms of this warranty, call Toll Free (800) 275-8273.  
To easily remove baked-on food from the oven pan, fill the oven pan with  
hot water. Cover and heat at 350° for 30 minutes.Turn temperature control  
to the OFF position and allow to cool before cleaning.  
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN  
THE UNITED STATES AND DOES NOT COVER:  
* Damages from improper installation.  
* Defects other than manufacturing defects.  
Wipe the outside surfaces of the portable oven with a damp cloth and dry.  
* Damages from misuse, abuse, accident, alteration, lack of proper care and  
maintenance, or incorrect current or voltage.  
The oven pan is coated with a finish that is easy to clean. It may chip if  
dropped on a hard surface. Water spots or mineral deposits (characterized  
by a white film on the surface) may be removed with household vinegar or  
a non-abrasive cleaner.  
* Damage from service by other than an authorized dealer or service center.  
This warranty gives you special legal rights and you may also have other rights to  
which you are entitled which may vary from state to state.  
Caution: Do not immerse the oven body or power cord in water or other  
liquid.  
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