Wolf Convection Steam Ovens Use & Care Manual page 14

OVEN OPERATION
Recipes
R4 BEEF STROGANOFF
Cook time—47 minutes
1 3 / lb beef chuck roast, cut into
(800 g)
4
2 tsp kosher salt
(10 g)
1 tsp freshly ground black pepper
(5 g)
1 Tbsp beef bouillon granules
(15 g)
1 yellow pepper, sliced into 1 /
4
1
1 red pepper, sliced into / -inch strips
4
8 oz mushrooms, sliced
(225 g)
2 small yellow onions, sliced thin
2 1-oz packages dry gravy mix
(30 g)
1 Tbsp cornstarch
(15 g)
2 tsp paprika
(10 g)
1
1 / cup heavy cream
(350 ml)
2
1 / cup tomato paste
(60 ml)
4
Cooked egg noodles, optional
Season beef with salt and pepper. Place beef in 13 x 9-inch
baking dish. Mix in bouillon, peppers, mushrooms and onions.
Place oven rack in rack position 2. Place dish on rack. Close
oven door. Set oven to Recipe R4 with six people. Press OK.
When oven chimes, remove dish from oven and carefully pour
liquid into 2-cup measuring cup and set aside. Return dish back
in oven and press OK to continue cooking.
To make sauce: In 2-quart saucepan whisk gravy mixes, corn-
starch and paprika. Mix in cream and tomato paste. Whisk in
3
reserved 1 / cups juice, adding water if needed to equal
(410 ml)
4
1 3 / cups . Place on Wolf cooktop over medium heat.
(410 ml)
4
Bring to a boil to thicken, stirring constantly.
When oven chimes, remove dish from oven and mix in sauce.
Serve alone or over egg noodles.
Makes 5 to 6 servings.
|
14 Wolf Customer Care 800.222.7820
1 / x 1 / -inch strips
4 2
-inch strips
1 / -inch thick
4
R5 BEEF POT ROAST
Cook time—2 hours
2 1 / lb beef chuck roast, cut into 3 pieces
(1.1 kg)
2
2 carrots, peeled and quartered
1 / small celery root or celeriac, peeled and quartered
2
2 small yellow onions, quartered
1 bay leaf
2 whole cloves
8 black peppercorns
4 cup vegetable stock
(940 ml)
Place beef, vegetables and spices in 4-quart casserole dish.
Pour vegetable stock over all.
Place oven rack in rack position 2. Place dish on rack. Close
oven door. Set oven to Recipe R5. Press OK. When oven
chimes, remove dish from oven and serve warm.
Makes 5 to 6 servings.
R6 PORK LOIN IN PUFF PASTRY
Cook time—30 minutes
1 / 17.5-oz package puff pastry sheets
(250 g)
2
2 Tbsp stone ground mustard
(30 ml)
1 lb pork tenderloin
(460 g)
Kosher salt and freshly ground black pepper
Unfold pastry sheet on cutting board and cut in half. Spread 1
Tbsp mustard evenly across each pastry sheet. Cut pork
(15 ml)
in half lengthwise. Season with salt and pepper. Place one pork
piece in the middle of each sheet, leaving one inch on each long
end. Fold ends over the pork and tightly roll the sides around the
pork, placing seam on the bottom under the pork. Line solid pan
with parchment paper. Carefully place puff pastry bundles on
paper. Slide pan on rack position 2. Close oven door. Set oven
to Recipes R6. Press OK. When oven chimes, remove pan from
oven. Remove bundles from paper using a metal spatula. Serve
immediately.
Makes 4 to 6 servings.