Wolfgang Puck Pressure Oven

Save Time and Energy

Wolfgang Puck’s new high-pressure oven can broil and bake in up to 70% less time than it would take using a conventional oven. In case you have extra time, the built-in Standard Mode lets you operate the oven much like a conventional oven, though it will use a fraction of the energy a regular oven requires.

But Don’t Lose Flavor

Thanks to the oven’s Flavor Infusion Technology, moisture is sealed in and the chamber is pressurized, but not too high. This keeps the moisture inside your baked goods, vegetables, and meat, instead of drying them out, which can ruin the flavor.

Included Accessories

• Roasting pan
• Drip/bake pan
• Crumb tray
• Broil rack
• Recipe booklet
• User guide

Good to Know

• Fits up to a 14lb. turkey or 12” pizza
• Convenient built-in timer with auto shut-off and manual thermostat
• Pressure oven that roasts, bakes, broils, toasts, and re-heats
• Material: Stainless steel
• Care instructions
• Condition: New
• Weight: 26.7lb.
• Product dimensions: 19.9”x15.9”x12.4”

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.

For post-purchase inquiries, please contact customer support.

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