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.
- 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.
- 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.
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.)