I have had my Wolfgang Puck Convection Oven for about a year. Over time I findmyself using my full sized oven less and less. It has functions from slow cooking to rotisserating with baking, roasting, and broiling in-between. It does everything advertised and saves on my electric bill since I don't have to fire up the big oven. The rotisserie function has proved to be a great value to me. It makes nearly any pork or beef roast or just a humble fryer chicken a gourmet triumph! I call it "The Meat Machine."

HildaB

Winston Salem, NC

I bought the bistro convection oven because my 20 yr old convection oven was not looking to nice. The bristo looks very nice in my new kitchen but it does not cook very well. The 1st bristo oven was returned because the temperature would not go above 325f. The replacement bristo will sometimes go above 350f but will never reach the temperture set on the dial. Back to using my 20 yr old oven. Any help or suggestions will be greatly appreciated.

homecooker

Palm Bay, FL

I enjoy using this item. And would suggest it to a friend or friends, Wolfgang puck oven is great and i love the fact that I have it. YEAH  Wolfgang Puck. His legendary name carries an undeniable cachet, synonymous with a bold, innovative school of cooking that redefined fine dining in America and around the world. His trademark dishes, coupled with his unmistakable panache and passion have revolutionized the culinary industry. The world-renown master chef and restaurateur has carefully crafted a vast empire since the early 1980s which includes fine dining restaurants, premium catering services, fast-casual restaurants, cookbooks and licensed products run by three distinct companies: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering and Wolfgang Puck Worldwide, Inc. Puck's 15 fine dining restaurants, premium catering services, more than 80 Express operations and quality kitchen and food merchandise celebrate a central philosophy of **W**olfgang's **E**at, **L**ove, **L**ive TM (WELL) and stand for culinary passion for eating and dining WELL. The Wolfgang Puck Companies strive to provide the freshest, natural and organic ingredients and celebrate local farmers, sustainable seafood and humanely treated animals. Additionally, The Wolfgang Puck Companies offer the most creative menus and innovative tastes, the finest in genuine hospitality, and supply quality products for the well-equipped kitchen. The brand is committed to providing leadership and "how to" information in the areas of nutrition, cooking, baking, dining and entertaining and nourishing children WELL. **Wolfgang Puck Fine Dining Group **The Wolfgang Puck Fine Dining Group continues to set the standard for cuisine, service and style. Beginning with the opening of Spago in 1982, Wolfgang proved that a great meal with excellent wine and service in a dynamic environment could be relaxing as well as an extraordinary culinary experience. Today, Spago's success has been repeated in various locations with Wolfgang Puck fine dining restaurants from Maui and Beverly Hills to Washington, DC and Atlantic City. Together with senior managing partner Tom Kaplan, managing partners Lee Hefter, David Robins and Joe Essa, Puck has taken the Wolfgang Puck Fine Dining Group brand to a level by which many other restaurant groups are measured. Key Personnel - Tom Kaplan, Senior Managing Partner - Lee Hefter, Managing Partner, Executive Corporate Chef - David Robins, Managing Partner, Operations & Corporate Chef-Las Vegas - Joe Essa, Managing Partner, Finance & Operations Founding Partner - Barbara Lazaroff Fifteen fine dining locations: *Atlantic City: * - Wolfgang Puck American Grille (Borgata Hotel Casino & Spa, 2006) *Beaver Creek: * - Spago (The Ritz-Carlton, Bachelor Gulch, December 2007) *- more *

bgf411aa

Farmington, MI