That points out the fun part of the Pucker. There's not much information or recipes available so it is ideal for folks who like to experiment. The oven is very forgiving and as a few of us found out, even if you make some mistakes, the results are still edible.
Did revisit Pucking a salmon steak this week.
Laid a 12oz, seasoned with lemon pepper, salmon filet on a bed of portobello mushroom and asparagus. Roasted 9 minutes/450/pressure, in the Puck.
The salmon was moist, tender, perfectly cooked, no dryness whatsoever, and absolutely delicious.
We generally have it once a week, and cooked this way, in the Puck, is the way I'm going to cook it in the future.
That was definitely a winner...