Learn how the Wolfgang Puck Pressure Oven can help you make flavorful and healthy meals for your family in a hurry.
Wanna know the secret to a happy, family dinner? A whole roasted chicken.
I’m serious, it doesn’t seem to matter how crabby any particular family member might be, if I serve up a roasted chicken, along with some potatoes and a green veggie of some sort, I’ve got a happy, hungry eaters at the table. It’s some kinda magic, I’m telling you!
Problem is, I don’t always have an hour and a half (or more) to put dinner on the table. Typically, a whole chicken takes a good 1 ¼ to 1 ½ hours to cook. I can do it in under an hour using the 500 degree method but then I end up with a really dirty oven (plus my smoke alarm always goes off!)
Enter the Wolfgang Puck Pressure Oven. This countertop sized oven cooks a whole chicken in 45 to 50 minutes – and cooks it rotisserie style, no less!
What is a pressure oven?
The Wolfgang Puck Pressure Oven is an electric, countertop oven that uses pressure technology to cook foods up to 3x faster than conventional ovens. The airtight, pressure controlled chamber, concentrates heat directly on the food. This not only speeds up cooking time but also infuses food with increased flavor and locks in moisture.
The oven can be used to bake, roast, broil, toast, and re-heat. It can also can be used in conventional mode when the pressure function is not required.
What can you cook in it?
Rotisserie chicken! How many ovens come with a rotisserie, I ask you? My boys thought it was pretty cool to watch the chicken turning on a spit in the oven.
These roasted veggies were done in about 15 minutes. To brown them a bit, I moved the pan up from the bottom rack to the middle rack (closer to the top heating element).
That’s all I’ve made so far, but the oven works for pretty much anything you want to bake or roast – from meats to casseroles to baked goods.
Benefits
- Fast – Cooks up to 3 times as fast as a conventional oven.
- Flavor – The pressurized environment drives flavor and seasonings into the food, instead of allowing them to vaporize.
- Moisture – Instead of drying out like they can in conventional ovens, foods (especially meats) remain very moist.
- Even cooking. Food will brown and caramelize evenly without rotation.
Caveats
- It’s big – At almost 20″ long, 16″ wide and over 12″ high, this oven is bigger than most microwaves.
- It’s complicated – The various modes and steps take some getting used to but after awhile you’ll get the hang of it.
- It’s not a microwave – Yes, you can reheat in it, but not as quickly as in a microwave.
- Price – At $250 this is not a cool, new gadget to check out, it’s an investment.
Buy the Wolfgang Puck Pressure Oven
What would you cook in a pressure oven?
(Disclosure: I was sent a free Wolfgang Puck Pressure Oven in exchange for my honest opinion. Top image courtesy of KitchenTex.)
Betsy (Eco-novice) says
Like a pressure cooker, but an oven! Interesting. Well, I certainly love my pressure cooker, esp. for beans. This sounds like a great time saver too.
Rhys says
I am crazy for my pressure cooker, too, so I’m definitely intrigued by the idea of a pressure oven! Another likely benefit: saves energy. I hope you’ll report again as you try it out cooking other things, Micaela!
Micaela says
Yes, it certainly saves energy over a conventional oven. I’ll keep you posted on it Rhys!
Angelique says
Are there any dangers, as there are for pressure cookers?
Micaela says
The only potential danger is that you must vent the oven before you open the door. If you don’t, hot steam will come blasting out – and you don’t want that! The vent is on the top of the oven and the directions make it very clear how to use it.
Tracey says
Looks like it would be good for most kinds of meat dishes. I wonder how it heats from a frozen state – like a frozen casserole.
Jackie says
I bought this oven to save time on weekdays and because I have not found a toaster oven that is big enough to really help on the holidays. Pressure roasted a 12lb turkey on Thanksgiving in it. Lessons learned: Prepare the turkey ahead of time and have it ready in the refrigerator on the pan. If you pressure roast the turkey it needs to go in the oven when you are doing all the sides. 12 lbs is about the largest you can do because of the size of the pan and the inside diameter of the oven. Turkey was moist and beautifully browned. Since you have to put water in the pan to pressure roast it the drippings are not browned so your gravy will be light. You will need some chicken broth or bullion to add a little flavor because the juices are diluted. I am excited to try the rotisserie. Everyone loved watching it cook through the window. clean up was easy.
Pauline says
I just bought Wolfgang Puck’s Pressure Oven. I love it!! I was nervous the first time I used it, but when the roast came out tender and moist, my fears disappeared. Easy to use and saves time. Looking forward to trying new recipes.
David says
Does yours smoke a bit when cooking the chicken? Seems to set our smoke alarm off every time. I noticed you put the drip tray under the rack, so maybe ill try that next time and see if it makes a difference as the chicken wont be rubbing against it either.
Micaela says
Oh, you definitely need the drip tray under there David! Mine smoked the first time I used it (just as they warned me) but now it doesn’t. Good luck with it!
rose says
I have both models – on the rotisserie model I notice that after rotissing a chicken, the glass door has fogged up from the inside. (unable to just wipe it clean)
Any thoughts on this? Will this eventually dissipate? Thanks!
Micaela says
I haven’t had that happen Rose but call customer service – I have found they are very helpful!
Patricia Amore says
i bought my oven on a TV offer idid not receive the rotisserie
Betty Jones says
Love the oven, need more recipes for it. How to bake potatoes.
Jody says
I just received my oven and after making three different items in it; I’m impressed and loving it. I hope you post recipes that you have tried. I made a small chicken tonight, but was uncertain about the amount of time needed. Guess, I need to buy a thermometer. Thanks for sharing you post.
Darlene says
How do you bake white or sweet potatoes in pressure oven?
Micaela says
I’ve never tried whole potatoes Darlene – just quartered potatoes. It’s great for roasted veggies!
Frieda Malcomb says
Why did ‘t mine come with a rotisserie? There needs to be a better cookbook, one with vegetables, and desserts, and appetisers as well as meats.
Micaela says
I agree – a better cookbook would be nice!
Chris says
I really like my no rotisserie model (less spatter) for roasts. Chicken/roasts will get very brown at 450F. Use a thermometer to test for doneness. I roast vegs at a lower temp (375-400F). Also I nuke baking potatoes then oil and brown with the finishing roast.
Lisa Lord says
Agree on need for instructions for baking potatoes, cooking other veggies, and baking rolls, pies, cake, etc. Can someone tell me how long to bake Idaho baking potatoes.
Loretta Celestino says
I love my wolf gang puck pressure cooker oven. I am having work done on my kitchen and I cannot find the booklet that came with the oven letting me know cooking times.
I am baking a small ham and want to know how long I need to cook it.