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Wolfgang Puck Pressure Oven

Welfzang tac PRESSURE OVEN The Pressure Oven is the only oven with an optimal airtight, pressure-controlled chamber that retains moisture, and heat -- accelerating cook time and infusing food with increased flavor. WOLFGANG PUCK Pressure Oven Pressure Cooker Countertop Oven BENEFITS Food will Roast a Poultry can be cooked in Beef & Pork cooks in COOK QUICKER 14 Ib. TURKEY and brown evenly 1/3 1/2 while your guests are finishing hors d'oeuvres of the time of the time FUNCTIONS BAKE ROAST BROIL WARM TOAST ROTISSERIE REHEAT CONVERSION CHART CHICKEN Pressure Mode Standard Mode US-FDA Recommendation ΤΥΡE WEIGHT RACK TEMP(F) TIME (Approx) TEMP(F) TIME(Approx) 00 INTERNAL TEMP CHICKEN (Whole) 3-4 Ibs Middle 450° 350° 165° 35 min 2 hrs CHICKEN (Whole) 5-6 Ibs Middle 450° 350° 165° 40 min 2 to 2 hrs 15 min CHICKEN (Whole) 350° O00 2 to 2% hrs 7-8 Ibs Bottom 450° 165° 43 min CHICKEN 3-4 Ibs Middle 450° 350° 165° 8PC BARBECUE 20 min 1 hr CHICKEN- BUTTERFLIED 4 Ibs Middle 450° 350° 165° 25 min 35 min CHICKEN BREAST, BONELESS Middle 450° <1lb 350° 165° 9 min 30-40 min CHICKEN BREAST, BONELESS 1-2 Ibs Middle 450° 350° 165° 10 min 40-45 min TURKEY, UNSTUFFED 9-10 Ibs Bottom 450° 325° 165° 45 min hrs 45 min to 3 hrs TURKEY, UNSTUFFED 11-12 Ibs Bottom 450° 325° 165° 49 min 3 hrs TURKEY, UNSTUFFED 0000 hrs to 3 hrs 45 min 13-14 Ibs Bottom 450° 325° 165° 55 min BEEF Pressure Mode Standard Mode US-FDA Recommendation ΤΥΡΕ WEIGHT RACK TEMP(F) TIME (Approx) TEMP(F) TIME(Approx) INTERNAL TEMP ROAST BEEF (Eye Round) 4-5 Ibs Bottom 450° 325° 145° 78 min 2 hrs 30 min ROAST BEEF (Eye Round) 6-7 Ibs Bottom 450° 325° 145° 81 min 3 hrs 45 min PRIME RIB 6.5 lbs Bottom 450° 400° 145° 90 min 2 hrs 30 min BRAISED BEEF 4-5 Ibs Middle 375° 325° 145° 2hrs 30 min 3 hrs 30 min RIBEYE STEAK 10-12oz Upper 450° 10 min 450° 145° 15 min PORK Pressure Mode Standard Mode US-FDA Recommendation ΤΥΡE WEIGHT RACK TEMP(F) TIME (Approx) TEMP(F) TIME(Approx) INTERNAL TEMP PORK ROAST (Shoulder) 4-5 Ibs Middle 325° 325° 145° 46 min 2 hrs 30 min PORK ROAST (Shoulder) 0000 3 hrs 30 min 6-7 Ibs Middle 325° 325° 145° 49 min FRESH HAM (Shank) 10-11 Ibs Bottom 350° 350° 145° 3 hrs 3.5 -4 hrs PORK LOIN 4-5 Ibs Middle 450° 325° 145° 35 min 1 hr 15min FISH Pressure Mode Standard Mode US-FDA Recommendation TYPE WEIGHT RACK TEMP(F) TIME (Approx) TEMP(F) TIME(Approx) INTERNAL TEMP SALMON FILET <1 lb Middle 450° 400° As desired 7 min 10-12 min SALMON FILET 1-2 Ibs Middle 450° 400° As desired 9 min 18-20 min ENHANCE FLAVOR The Pressure Oven infuses food with concentrated flavor for more tender, juicy, delicious meals Not only will your meals be finished in record time, but they will taste better too! Locks in moisture and prevents food from drying out and losing flavor FLAVOR INFUSION TECHNOLOGY Multiple Rectangular heating elements offer more coverage and even heat distribution Pressurized cooking captures and concentrates heat and flavor directly on foods. Sealed airtight cooking chamber creates a more efficient cooking environment and accelerates cooking time. The gentle pressure seals in moisture and infuses your meal with flavor! WOLFGANG PUCK "I'm always on the search for better and faster ways to make delicious food. I know time is of the essence. So, I am proud to bring you the world premiere of my new countertop oven. It cooks in a flavor-sealed, light-pressurized compartment. So you will get faster, tastier, juicer results." - Wolfgang Puck .... He had a vision of Wolfgang Puck spent 2 2 years perfecting this breakthrough technology. creating a countertop oven that had the speed of a microwave and the The Result? A brand new technology that will change the way we cook flavor infusion of a forever. pressure cooker.

Wolfgang Puck Pressure Oven

shared by StaceySD on Dec 18
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What do you get when you combine all of the benefits of a pressure cooker and all of the convenience of a countertop oven? You get the Wolfgang Puck Pressure Oven! Pressure ovens are able to retain he...

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