High-pressure oven can broil and bake in up to 70% less time than it would take using a conventional oven
Built-in Standard Mode lets you operate the oven much like a conventional oven
Flavor Infusion Technology keeps moisture inside your baked goods, vegetables, and meat
Five cook settings: bake, broil, toast, roast and keep warm
Rotisserie model includes a built in rotisserie motor, rotisserie rod, and tines
Capacity: 29 liter
Materials: stainless steel
Product condition: new
In the Box: Wolfgang Puck Pressure Oven, roasting pan, drip/bake pan, crumb tray, broil rack, recipe booklet, and user guide
About Wolfgang Puck
Cooking is in Wolfgang Puck’s blood. His mother worked as a chef in his Austrian hometown, and young Wolfgang watched as she crafted all kinds of dishes. By age 14, he was on his way to following more than just her recipes. After learning the trade in famous restaurants across Europe, Puck arrived in Los Angeles in 1975, quickly cementing a reputation at Ma Maison in West Hollywood as a chef who intimately understood his adopted California cuisine.
In 1982, Puck decided to strike out on his own, soon opening the legendary Spago in West Hollywood, Postrio in San Francisco, and a veritable empire of restaurants and fast-casual eateries spanning the United States. Now, decades later, Wolfgang continues to represent innovation throughout the culinary sphere—a unique level of expertise that finds its way into Puck’s line of cookware, frozen foods, and kitchen appliances.
Worked great. First time did bone in turkey breast - was amazing!!!! took only about 45 minutes and it was so moist, more than I had ever had before. the outside brown nice and pretty and I was truly amazed. Net for Christmas, we did a boneless Prime Rib. Again came out wonderfully. Took longer to cook than expected, but that's OK. (May not have been completely thawed)