Cook mouthwatering meals in a fraction of the time with this groundbreaking low-pressure oven from culinary legend Wolfgang Puck. Using the same principles as stovetop pressure cookers, but operating at much lower pressures, this compact countertop oven seals in heat and moisture, concentrates flavors and dramatically decreases cooking times.
Five cooking methods, fully adjustable temperature settings and an integrated timer provide complete control, while the smart, efficient design makes it as easy to use as a standard oven. Whether cooking a full-sized turkey in minutes or baking a batch of cookies, this quick and convenient oven lets you spend more time enjoying your meals and less time cooking them.
Available in stainless steel with either chrome knobs (exclusive) or black knobs.
Working here at Sur la Table I am very often in the lucky position of having the good fortune to test products before they are available to customers. I have to admit, I was sorta ready to be underwhelmed by this oven as a bit of a gimmicky thing that a famous chef tacked his name on. Boy was I off the mark.
This thing is a little marvel, I'm still kind of reeling from the experience of tasting not only how delicious the results were, but what impressive variety of cooking types the machine offers. I had pizza, prime rib, mac & cheese, roast chicken, roasted root vegetables, chocolate raspberry souffle, salmon and a shockingly delicious and juicy turkey.
A 14-lb turkey. which was cooked with olive oil, salt and pepper, nothing else, for 55 minutes. Perfect crispy golden skin, and more moisture and flavor than any turkey I've ever had. It was kind of a revelation, I'm sure no standard oven-roasted turkey will ever live up to it.
I'm an absolute convert, this is a fantastic product.
I got this as a gift and it has been the best addition to my kitchen in years! I have used it for pressure cooking, regular roasting and baking.
I was skeptical and excited about the pressure function but in the end I was completely blown away that I cooked a whole chicken in 35 mins and the skin was super crispy and the meat was super juicy! I will never go back to a regular oven for cooking a chicken.
I made shortcakes in the oven and it work beautifully!
You cant go wrong with this oven. I am bringing it with me to visit my in laws so they can see how cool it is!
I am sorry to say that I am disappointed with this item. I was excited to start using it. I made my first dish (a roasted chicken with potatoes) and half way through I hear a loud boom. The meal collapsed in the oven. It turns out the shelf does not fit. It is to short in width. Back it goes. I was really looking forward using this to help me out for Thanksgiving. :-(
I have had this for a while now and as a lover of pressure cookers I wasn't sure if an oven could really do what was claimed... IT does all of that and more. I made a whole turkey and it was absolutely the easiest and the best I have ever made. The skin was perfectly crisped but the legs were not burned. It was a 12 lb turkey and it was done in 40 minutes. I next made a pork tenderloin...equally as good and took half of the time it takes in the pressure cooker. Moist, tender and carved perfectly. Next will be a prime rib roast. Do not forget it also bakes as a regular oven, it will broil, it has a roitisserie.... and all of this in a space not that much larger than a regular counter top toaster oven. I have nothing negative to say. It has performed every task perfectly. Love this little oven!
We bought the oven & returned it two weeks later. We were thinking that we would cook stews & soups in it from scatch in less time than it would take in a regular oven. We were wrong. We made two stews but the directions that came with the oven showed that the time it takes to cook the stew in the pressure oven was comparable to a regular oven. We made the stews using the pressure oven setting & they were nothing to write home about. It does a chicken just fine. But I can buy a rotisserie chicken at Costco for $5, so not much a big deal. Be sure to check out the bottom oven rack - it doesn't support anything too heavy & will actually bend it you press firmly on it. So, we were hesitant to put anything heavy in there as we though the bottom rack would collapse. We tried the recipe for the "crispy fries" & they ended up being dry and only browned on the bottom - they would have been better done in a conventional oven. Tried to just do toast in it, but the heating ring on top & bottom just runs around the perimeter of the oven, so there's no direct browning. There seems to be less pressure that's generated by the pressure oven compared to a regular pressure cooker, so don't think the two are interchangeable in that way. Overall, we decided that it was a very expensive toaster oven that didn't even do toast well. We'll wait until they improve the pressure & have a better bottom rack. We thought it would be great, but it wasn't in our experience.
Still learning all the ways I can use this but one fat chicken--8 lbs cooked juicy and perfect in 40 mins or so-- sums up the strong points. In addition to magical poultry baking (can't wait for Thanksgiving turkey!!) normal baked or roasted foods come out evenly cooked, juices sealed in. Pressure does it faster. Toast is great. Still working on broiling. One problem to avoid--get black knobs, not chrome knobs which are basically illegible, particularly on timer. Also, if you want a rotisserie, shop the various sales sites for best price
All I have to say is "Wow!" This is one serious oven! I roasted a 5 lb Pork Loin in 35 minutes. It was perfect. I mean, the results were really, really perfect. The qualify of the finished product exceeded any that one could achieve in a conventional oven. Pork loins are generally very difficult to roast, as they can become tough when exposed to dry heat - even when subjected to being brined or marinated. The pressure heating method cooked the Pork Roast to perfection and in a fraction of the time it takes to roast such a cut of meat conventionally. Chef Puck took care to ensure that he provided cooking times for various cuts of meat according to their weight - which is a Godsend when one is working with a new cooking product. From my perspective this is a product that one uses to severely cut roasting times. While one can use the oven in a conventional manner, the lack of baking area does not readily meet the needs of one who intends to bake large batches of cookies. On the flip side, if one is stuck in a college dorm, and one knows how to cook, this will not only expand your culinary horizons, but your friendships as well. The product is extremely well priced so I cannot imagine that it is not will within the financial means of anyone to procure. If I were given a choice between the two, I would actually select this oven over a microwave, just for it's superior performance in roasting.
we tried the chicken out at the store and it was moist and delicious. After getting info on it, we thought it was of great convenience to us both since we both work. 30 minute meals are amazing and this seems to be it. Thanks to Sur la Table at QuakerBridge mall employee she was more than helpful. Laura the manager is very lucky to have her
I have a few questions: Is the pressure function a selection like broil or bake or is it an "always on" thing? If I pressure cook a chicken, will it brown at the same time? A pressure cooker uses steam to create the pressure. Is this the same? Do you have to have liquid in the food in order to create the pressure or is there some kind of reservoir for the liquid? What are the INTERIOR dimensions?
Best Answer:You can change it from pressure to standard. Yes, it does pressure cook & brown at the same time. Liquid isn't required for all foods, but it is suggested for some vegetables. The interior dimensions are 9" high, 14 1/2" long & 11" deep.
It gets as hot as any toaster oven does, but I just pull it out and use it there. Never had a problem. It does have little rubber fee on the back of it so it is kept about 1/2" from the wall. I found that while making a turkey it did not get near as hot as I expected.
Re Wolfgang Puck Pressure Oven How/where do we go about getting this product fixed during warranty? if it is needed to be sent off somewhere who pays for the postage/shipping? How/where do we get it fixed after the warranty expires ?
Best Answer:During the applicable warranty period within normal household use, the manufacturer will repair or replace, at their discretion, any mechanical or electrical part which proves defective, or replace unit with a comparable model.
To obtain service under the terms of this warranty call Toll Free (877) 359-9747.
Does this produce the same outside heat as a regular oven? Will it make the kitchen hot?
A shopper on Sep 17, 2014
Best Answer:It does get quite hot to the touch on the top/sides and back so it should not be placed next to anything that could burn or get damaged. But being fairly small (size of a microwave) it does not heat up the kitchen at all (not as much as a built-in oven).
Best Answer:“Normally, a pressure cooker works at a much higher pounds per square inch of pressure, between nine to 15. We’re using a very small amount of PSI (one), but you also have a much bigger volume that you’re pressurizing..." -Mike Sanseverino, executive VP of Wolfgang Puck Appliances, Inc.
It is cooking at ''low pressure''....but it has a vent just as a pressure cooker does that must be turned to ''seal' and the oven door has a 'rod' that must be raised to the "sealed" position when baking/roasting under pressure
I have had other Wolfgang Puck products and they weren't made very well. What is the quality of this one?
A shopper on Sep 27, 2014
Best Answer:The unit I received was well packaged and in perfect condition. It is solid. I have tried it several times and have had great results. It cooks as described. I frequently cook for one and am on a tight schedule and this oven is perfect.
This is a true clunker. Bad design. Very counter-intuitive. I'm embarrassed for Sur La Table. When pressure cooking it sounds like someone is banging on a steel drum. The print on the dials is nearly impossible to read. Opening/closing the door results in the thing sliding all over the counter. My hopes are dashed and this thing is going in the basement until the day I can bring myself to admit that I wasted the money. I don't think I could foist it on some other poor sucker, so it will eventually end up on the dust-heap of history.
Great! I have only had I long enough to have used it once, but no problems The pans, racks included are sturdy and well made. The oven itself seems to be durable and looks fantastic on the counter. So far so good here!
Does the valve on the pressure oven come off? And if so, is this normal. As i opened box and took oven out the I pulled up on the valve to see how it worked and it popped off. I was able to place right back on, but not sure if this will work??
A shopper on Nov 17, 2014
Best Answer:Ours doesn't come out. Its attached to the oven itself and regulates the steam. Not sure how you would be able to attach it and then be able to control it. One way to make sure is by cooking something. or turning it on to see if it works.. if pressure is not building up and steam is coming out from the beginning.. its not working
Best Answer:So far it has worked fine without being on its on breaker - But depending on how many things you have on the same breaker and IF they are on at the same time may make a difference. - I have two other appliances on the same breaker here.