Recently, I was sent a Wolfgang Puck Pressure Oven to test out. It’s a counter top oven that has a pressure function to help speed up cooking (food cooks 25-30% faster) while retaining moisture in foods. I’ve been using it instead of my full-size oven for lots of recipes because it requires no preheating, which is one of the biggest advantages of this appliance.
Although the Pressure Oven takes up a bit of counter space (19.5″ long x 13″ wide x 12.5″ high), it is a great alternative to a full size oven when you’re preparing a meal for a family of four, or just don’t want to wait to heat up your regular oven. I know my full size oven takes at least 20 minutes to preheat, so I love the idea of just popping food into the oven without preheating.
One of the features of the Pressure Oven that I was fascinated by was the Rotisserie function. I’ve always wanted to make rotisserie chicken at home. Although it’s easy enough to buy rotisserie chicken in the supermarket these days, often, store-bought rotisserie chicken is highly seasoned (over-salted). Also, I like to use organic chicken, and organic rotisserie chicken can be hard to find and very expensive.
Costco’s carries organic whole chickens which are very reasonably priced, so I usually pick up a 2-pack when I’m there. Any leftover bones go into a pot to make chicken soup right after dinner.
So, onto the Rotisserie Chicken. There are a few steps to making a Rotisserie Chicken. Once you’ve made it a few times, it’s really not hard. The trickiest thing for me was to truss the chicken (which keeps the chicken compact and helps it cook evenly). There are several good YouTube videos on how to Truss a Chicken. I also tied the wings to the body of the chicken to keep them from flailing around in the oven and browning faster than the rest of the chicken.
Inserting the rotisserie forks into the chicken takes a little bit of practice too. Once the chicken is trussed and the rotisserie assembly is in place, it’s a piece of cake.
1. Truss Chicken
4. Brush Chicken with Olive Oil and Season As Desired (I used Penzey’s salt-free Mural of Flavor seasoning and sprinkled on some sea salt)
5. Place Baking Tray on Bottom of Oven (line with foil for easier cleanup), and Insert Chicken on Rotisserie Rod into Oven (I insert the rod on the right side first before sliding the left side into the notch)
6. Set Temperature to 450 degrees fahrenheit.
7. Select Rotisserie Dial
8. Lower Sealing Lever To Seal Pressure In Oven
9. Rotate Vent Release Valve to Seal
12. Remove Rotisserie Chicken with Rotisserie Lifter
All in all, I am really pleased with this Pressure Oven. I have a pretty good amount of counter space, so the convenience of roasting food without preheating the oven plus the shortened cooking time afforded by the pressure technology outweighs the amount of space the oven takes up.
To learn more, check out the Wolfgang Puck Pressure Oven website.
More Recipes I’ve successfully tried in the Pressure Oven:
Disclosure: I was sent a Wolfgang Puck Pressure Oven to test out.