Fish In Puff Pastry; Fish Rolls; Beef Stroganoff - Wolf Convection Steam Oven Use & Care Manual

Convection Steam Oven Cooking Modes
Recipes Mode
RECIPES
R2 Fish in Puff Pastry (approx. cook time—25 minutes)
1 roll puff pastry
1 red pepper
1 green zucchini
Flat leaf parsley
Salt
Pepper
4 small portions firm fish, 2 ounces each
Cut the pepper in half, remove the stalk, seeds and white
membranes, then cut into strips lengthways. Cut the stalk
off the top of the green zucchini and cut it into slices,
lengthways.
Cut the puff pastry into four equal-sized rectangles. Lay
the pepper and green zucchini diagonally across the
pastry pieces, sprinkle each with parsley and season with
salt and pepper. Place the fish on top. Pull the two free
corners of the pastry over the fish.
Cover the stainless steel pan with parchment paper and
place the wrapped pieces of fish on it.
Put the stainless steel pan into the cold cooking space on
rack 1. Start the recipe.
R3 Fish Rolls (approx. cook time—10 minutes)
8 sole fillets (any flat whitefish can be substituted,
such as Flounder or Turbot)
Salt
Pepper
1
3 / ounces rocket arugula
2
1 ounce pine nuts, toasted
Season the sole fillets with salt and pepper. Spread the
rocket arugula and toasted pine nuts on the fish fillets.
Roll the fillets up from the pointed end, then secure them
with toothpicks. Grease the perforated stainless steel pan
with pan spray and place the fish rolls on it.
Put the perforated stainless steel pan into the cold
cooking space on rack 2. Start the recipe.
R4 Beef Stroganoff (approx. cook time—47 minutes)
3
1 / pounds beef chuck roast, cut into thin 2" long strips
4
Salt
Pepper
1 tablespoon beef bouillon
1 yellow pepper, sliced
1 red pepper, sliced
8 ounces sliced mushrooms
2 small yellow onions, sliced thin
1 packet gravy powder
2 tablespoon tomato paste
2 teaspoons cornstarch
6 fluid ounces heavy cream
1 teaspoon paprika
Season the meat with salt and pepper
Place the meat in a large casserole dish and scatter the
beef bouillon, peppers, mushrooms and onions over the
top.
Place the casserole dish into the cold cooking space on
rack 2. Start the recipe. The oven will run for approxi-
mately 40 minutes. After the timer goes off, carefully
remove the dish, strain out any liquid into a small
saucepan and reserve. Place the casserole dish back into
the oven and press OK to continue.
Whisk the remaining ingredients with the liquid in the small
saucepan and bring to a boil to thicken. When the oven
timer goes off, carefully remove the casserole dish and
add the sauce. Serve alone or over egg noodles.
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