Wolfgang Puck BTOBR0010 - Manual (Page 9)

Care and Cleaning
1 Turn the Temperature Control to “0” and the Time Control to “Off” and
unplug before cleaning.
2 Allow oven and accessories to cool completely before cleaning.
3 Clean the outside of the oven with a damp cloth and dry thoroughly.
Clean stubborn stains with a nonabrasive liquid cleaner. Rinse and dry
thoroughly. Do not use metal scouring pads or abrasive cleaners that will
scratch the surface.
4 Clean the glass door with a cloth or sponge dampened with warm,
sudsy water and dry thoroughly.
5 Wash the oven rack, the broiling/roasting rack and drip/baking pan in hot,
sudsy water or in the dishwasher. DO NOT use abrasive cleaners or metal
scouring pads to clean the oven rack, broiling/roasting rack or drip/baking
pan. Clean stubborn stains with a nylon or polyester mesh pad and a mild,
nonabrasive cleaner. Rinse and dry thoroughly.
6 If crumbs and spills have accumulated on the crumb tray carefully remove
the tray from the oven and wash in warm sudsy water. Dry thoroughly.
7 The walls on the inside of the oven have a nonstick coating which allows food
particles or spatters during oven use to be easily wiped clean. Remove heavy
spatter after use with a nylon or polyester mesh pad, sponge or cloth
dampened with warm water. Blot dry with a paper towel or soft, dry cloth.
8 DO NOT use cleaning agents, cleansers or metal scouring pads on the
nonstick coating as this may reduce its effectiveness.
Replacing the light bulb
The light bulb inside the oven can be replaced if it burns out. New light bulbs
may be obtained by calling the toll-free number on the back of this manual. To
remove the old light bulb ensure that the oven is off and has completely cooled.
Loosen the screw on the light bulb cover on the upper rear corner of the right
interior wall. Remove the cover. Turn the bulb counterclockwise to remove. Place
the new bulb in the socket and turn the bulb clockwise to tighten. Replace the
light bulb cover and tighten the screw.
16 15
Barbecue Chicken
4 servings
INGREDIENTS
1 4 lb whole chicken
1 teaspoon peanut oil
1 tablespoon kosher salt
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon fresh ground white pepper
butchers twine
METHOD
1 Wash the chicken well. Pat dry with a paper towel.
2 Rub the chicken well with Peanut oil, top and bottom.
3 Combine all the spices in a small bowl, rub the chicken well
with the spices.
4 Tuck the tips of the wings under the chicken.
5 Tie the legs together securely with butchers twine.
6 Attach the chicken to the rotisserie spit. Place the chicken in the
very center of the spit, insert the rotisserie forks into each end of the
chicken, tighten the screw till the fork cannot move. Place the
spit into convection oven. Turn oven to max and set function dial
to rotisserie. Set timer for 80 minutes.
7 When the timer goes off, remove the chicken with the rotisserie
removal tool. Place chicken on the platter and let rest for 10 minutes
before carving.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host